Crispy Air Fryer Tofu Recipe

February 9, 2025

This crispy air fryer tofu is a great recipe to serve as an appetizer at a party or just to make on a weeknight at home, and can also be made vegan and gluten-free!

Cooking it in the air fryer allows the excess moisture and fats to drip down below to retain a crispy texture.

Air Fryer Tofu Recipe with a dipping sauce

With only 5 simple ingredients, this easy air fryer tofu has a cooking time of only 12 minutes and can be served with dipping sauces such as soy sauce, ranch dressing (like our jalapeno ranch) BBQ sauce, chipotle mayo or your favorite sauce!

Can you cook tofu in the air fryer?

Yes! The next time you’re craving a crispy tofu, the air-fryer is a great option. It’s quick and gives that “fried” flavor you’re looking for, without the mess of vegetable oil splattering everywhere!

How long should you air fry tofu?

With the instructions below, using flour, salt, pepper, and egg, cook the tofu at 350 degrees for 12 minutes or until golden brown.

How do you make tofu crispy?

Gently press the tofu between paper towels to remove excess water. A great way to do this is to line two plates with paper towels and place the tofu on one of them.

Top the tofu with the other paper-towel covered plate, (paper towel side down) and find a heavy object (like a can of vegetables) that can sit on top to gently press down on the tofu. The paper towels should “sandwich” the tofu and soak up the water. You may also consider a tofu press to make this job a little easier.

The air fryer cooks the tofu by circulating hot air around it, while also keeping it separated from the fats and excess water that it would normally be sitting in. So this will help get healthy, crispy tofu that is evenly cooked in just 12 minutes!

Air fryer tofu on toothpicks, perfect as an appetizer

How to Season Tofu

This recipe makes perfect classic breaded tofu, but if you’re looking to change things up you can add your favorite spices into flour.

To make the tofu spicy, try some onion powder, cayenne pepper and smoky paprika to the flour mixture.

If you want to make it a little more savory, add some Italian seasoning, garlic powder, or Cavenders to the flour.

This recipe is very forgiving and is a great base for experimenting in the kitchen.

How to Cook Tofu in the Air Fryer

It is incredibly easy and you only need a few ingredients to make crispy tofu in the air fryer.

Air fryer tofu ingredients on white counter

Key Ingredients

3 – 12.3 oz. packages of firm (or extra firm) tofu – don’t skip drying the tofu before cooking!
1⁄2 cup flour – all-purpose flour

See the full list of ingredients and instructions in the recipe card below.

How to Cook Air Fryer Tofu

STEP 1: Start by preparing the tofu for cooking.

TIP: Remember, gently press the tofu between paper towels to remove excess water. A great way to do this is to line two plates with paper towels, and place the tofu on one of them.
Top the tofu with the other paper-towel-covered plate, (paper towel side down) and find a heavy object (like a can of vegetables) that can sit on top to gently press down on the tofu. The paper towels should “sandwich” the tofu and soak up the water.

STEP 3: Cut the block of tofu into 12, even (bite-size) pieces. (For best results, try and make the cubes the same size so they cook evenly.)

STEP 4: Next, in a small bowl, mix together the flour, salt and pepper.

STEP 5: Dip each piece of tofu in the flour mixture. (This will give the egg something to cling to.)

STEP 6: Finally, dip or brush each piece with beaten eggs which will give it a crunchy golden crust for the crispiest tofu!

STEP 7: Place the tofu in a single layer in the air fryer basket.

You may need to make multiple batches, depending on the size of your air fryer basket.

Cook at 350 degrees for 12 minutes.

Make it Gluten-Free

You can easily make this recipe gluten-free by using your favorite gluten-free flour. However, I find that an all-purpose, gluten-free mixture works best because they contain a blend of flours.

Make it Vegan

There are two ways to make vegan tofu in the air fryer.

One way is to roll the tofu cubes in panko crumbs and skip the egg drizzle! The panko crumbs will still turn brown and crunchy.
NOTE: If you try to use flour without the eggs, you will wind up with white dusted tofu cubes. So skip the eggs and swap the flour for panko instead.
The second way to make vegan tofu in the air fryer is to completely omit the eggs and breading.
You can flavor the tofu cubes by marinating them in your favorite sauces or tossing them in seasonings and spices.
Still cook them at 350 degrees for 12 minutes!

Air Fryer Tofu recipe with dipping sauce

How to Serve Air Fryer Tofu

You can either eat by itself, as a great appetizer (with a sauce, see below for ideas) or even as a side dish, like you would french fries.

However, some of the favorite ways to serve air-fried tofu, is with stir-fry or even brown rice.

Dipping Sauces for Air Fried Tofu

Totally optional of course, but you can serve your favorite sauces alongside this fried tofu. Sauces such as:

soy sauce (adding sesame seeds is fun too)
fish sauce
coconut aminos
sweet chili
bbq sauce
ranch dressing

How to Store Leftover Air Fryer Tofu

Breaded tofu is best enjoyed immediately after cooking it. But if you do have leftovers you can store it covered in the refrigerator in an airtight container for up to 3 days.

The breading will likely become soft, so I recommend reheating it in the air fryer again to bring back some of the crispy breading.

More Air Fryer Recipes

If you love air fryer recipes, then you’ll also love these easy recipes:

Recipe

Two pieces of air fryer tofu on a toothpick.

Print Pin

5 from 4 votes

Crispy Air Fryer Tofu

This crispy air fryer tofu is a great recipe to serve as an appetizer at a party or just to make on a weeknight at home, and can also be made vegan and gluten-free!

Course Appetizer, Main Course

Cuisine Asian

Prep Time 5

Cook Time 12

Total Time 17

Servings servings

Calories 59kcal

Author Jessica Burgess

Equipment

air fryer

Ingredients

3 – 12.3 oz. packages of firm tofu
½ cup flour
¼ teaspoon salt
⅛ teaspoon pepper
2 eggs
green onion chopped, if desired

Instructions

Carefully remove the tofu from the packaging and cut evenly into 12 cubes. See blog post for tips on how to remove excess water, to help get a crispy crust.
Mix together the flour, salt and pepper then dip each cube in the mixture. Be sure to cover each side.
Brush, drizzle or dip the beaten eggs over each cube.
Place the tofu in the air fryer basket, in a single layer, spacing them evenly apart. You may need to make multiple batches, depending on the size of your basket.
Cook at 350 degrees for 12 minutes.
Serve with your choice of dipping sauce and garnish with green onion if desired.

Notes

For crispy tofu: It’s an extra step but if you have time and want to, gently press the tofu between paper towels to remove excess water. A great way to do this is to line two plates with paper towels, and place the tofu on one of them.

Top the tofu with the other paper-towel covered plate, (paper towel side down) and find something (like a can of vegetables) that can sit on top to gently press down on the tofu. The paper towels should “sandwich” the tofu and soak up the water.

Leftovers: Breaded tofu is best enjoyed immediately after cooking it. But if you do have leftovers you can store it covered in the refrigerator in an airtight container for up to 3 days.

Nutrition

Asian Sloppy Joes

February 8, 2025

Asian Sloppy Joes are a teriyaki-flavored twist on the classic homemade Sloppy Joe recipe, with sweet and tangy flavors instead of the traditional tomato-based sauce. You’ll love how this Korean sloppy joe dinner recipe is ready in under 30 minutes.

Asian sloppy joes on a bun, sitting on a round plate.

Hearty sandwich recipes can be such a great fit for dinner. They can be easy to make, use simple ingredients, and are ready fast! So when the family is hungry, a simple sandwich recipe is a great choice.

Rotating dinner sandwiches like this Maid-Rite recipe, and my Sloppy Joe Sliders with this sweet sloppy joe recipe, is a great way to meal plan dinner ideas by keeping the common ingredients on hand to make them a few times a month.

If you love the flavors in this Asian-inspired dish, try my Asian chicken lettuce wraps too. Or, if you’re a fan of wontons, this Avocado Wonton recipe definitely hits the spot.

Teriyaki Sloppy Joes Recipe Highlights

Delicious Flavors – The rich sauce is a sweet and salty flavor that’s similar to the flavors of my delicious homemade teriyaki sauce.
Variations – This recipe is easy to switch out the protein if desired. Ground chicken, pork, veal, turkey, or even plant-based protein can be used in this recipe.
Serving Options – Serve this version of sloppy joes on buns for a traditional method, on Texas Toast, in a tortilla, in a bowl on top of a lettuce salad, or with rice.

Asian Sloppy Joe Ingredients

Here’s what you’ll need to make these teriyaki-flavored sloppy joes.

Ingredients sitting on counter to make Asian sloppy joes.

Complete list of ingredients and amounts can be found in the recipe card below.

Ground beef: Ground chuck provides a hearty base for the sloppy joe mixture. The fat content helps bind the flavors. You can substitute the beef with an equal amount of ground chicken, turkey, or plant-based crumbles.
Hoisin sauce: Adds a sweet, tangy, and savory depth to the sauce, giving the dish an Asian-inspired flavor.
Soy sauce: Introduces umami and saltiness to the dish. Use low-sodium soy sauce to control salt levels.
Honey: Adds sweetness that balances the savory and spicy elements. You can substitute the honey with an equal amount of maple syrup or brown sugar.
Rice vinegar: Provides acidity, which brightens and balances the richness of the meat mixture. You can substitute the rice vinegar with apple cider or white vinegar.
Sesame oil: Adds a nutty, toasted flavor that complements the Asian profile of the dish.
Garlic powder: Provides a subtle garlic flavor that blends smoothly into the sauce. You can substitute garlic powder with fresh minced garlic.
Fresh ginger: Adds a spicy warmth and aromatic flavor that enhances the dish's freshness. Grate the ginger finely for better integration.
Sriracha sauce: Brings heat and a slight garlicky tang to the sloppy joe mixture.
Cornstarch: Thickens the sauce, giving the sloppy joes a rich, velvety texture. Dissolving cornstarch in cold water before adding it to the mixture helps to avoid lumps.
Sesame seeds: Provides a slight crunch and nutty flavor, enhancing the presentation.

How to Make Asian Sloppy Joes

Full instructions, with more details can be found in the recipe card below.

Ground beef browned and cooked in a skillet. — 1. Brown the ground beef in a skillet.

Sauces and seasonings in mixing bowl. — 2. Mix together soy sauce, hoisin, honey, rice vinegar, ginger, sriracha, sesame oil, and garlic powder.

Cornstarch added to warmed sauces in skillet to thicken. — 3. Add water and cornstarch to thicken.

Cooked ground beef added back in to skillet with sauce. — 4. Add cooked ground beef to sauce mixture.

Asian Sloppy Joes stacked on bottom bun, sitting on a plate. — 5. The Asian Sloppy Joes are ready to pile on to a bun.

Pro Tips

For a lighter option, use ground chicken or turkey.
Peeling ginger: Always peel the ginger with a spoon or knife before grating to remove the tough outer skin.
Toast buns: If you prefer, toast the sandwich buns until golden before serving.
More texture: For added texture, you can include shredded carrots or cabbage.
Add spice: You can increase the heat by adding an additional tablespoon of sriracha sauce to the sauce mixture.

Asian Sloppy Joe sandwiches made, and placed on a round plate.

What to Serve with Korean Sloppy Joes

Baked Potato Wedges: These can be baked in the oven while the sloppy joes are cooking on the stovetop.
For something a little lighter, this Italian cucumber salad recipe is refreshing and cold, that compliments the heavier, warm, sandwich.
This broccoli crunch salad has a creamy, cool, sauce that also has a crunchy texture that pairs well with the soft meaty texture of the sandwich.
A fried southern treat, these fried pickle slices are tangy and fun to pop in your mouth alongside any sandwich.

FAQs

What are Asian Sloppy Joes?

Similar to the classic sloppy joes, Asian sloppy joes have a sweet and tangy, teriyaki-type sauce instead of a tomato-based sauce.

What kind of meat works best for Asian Sloppy Joes?

Ground beef if recommended but this can easily be substituted with ground chicken or ground turkey, or even a plant-based protein.

Can I make this Asain Sloppy Joe recipe vegetarian or vegan?

Absolutely. Substitute ground beef for plant-based meat.

Storage Instructions

Store any leftover sloppy joe mixture in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat or in the microwave before serving.

Other Dinner Recipes You’ll Love

If you’re a fan of easy, hearty dinner recipes like this one, you’ll also love these reader favorites:

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

Recipe

Asian Sloppy Joe sandwich on round plate.

Print Pin

5 from 1 vote

Asian Sloppy Joes

These Asian Sloppy Joes are a teriyaki-sauce-based version of the classic recipe, using simple ingredients that give it a sweet and tangy flavor, and are ready in under 30 minutes.

Course Dinner, Main Course

Cuisine Asian

Prep Time 10

Cook Time 15

Total Time 25

Servings sandwiches

Calories 548kcal

Author Jessica Burgess

Ingredients

16 ounces ground beef
½ cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 tablespoon fresh ginger grated
1 tablespoon sriracha sauce
1 teaspoon sesame oil
1 teaspoon garlic powder
1 teaspoon water
1 teaspoon cornstarch
4 sandwich buns or slider buns for smaller portions
¼ cup green onions chopped for garnish
2 tablespoons sesame seeds optional garnish

Instructions

Heat a large skillet over medium heat. Add 16 ounces of ground beef and cook, breaking it up with a meat chopper or wooden spoon, until browned and fully cooked about 8 minutes. Drain the excess fat and place the cooked meat into a bowl. Set the hot skillet aside.
In a small mixing bowl, whisk together ½ cup hoisin sauce, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 tablespoon fresh grated ginger, 1 tablespoon sriracha, 1 teaspoon sesame oil, and 1 teaspoon garlic powder until combined. Then, add the sauce mixture back into the pan and begin to simmer the sauce over medium-high heat.
In a small bowl, whisk together 1 teaspoon water and 1 teaspoon cornstarch until combined. Add the slurry to the warmed sauce mixture.
Return the browned ground beef to the skillet with the sauce, stirring to coat evenly. Simmer for about 10 minutes until everything is heated through.
Toast the sandwich buns until golden. Spoon the sloppy joe mixture onto each bun.
Sprinkle with sesame seeds and garnish with chopped green onions. Serve immediately and enjoy!

Notes

Toast buns: If you prefer, toast the sandwich buns until golden before serving.

More texture: For added texture, you can include shredded carrots or cabbage.

Add spice: You can increase the heat by adding an additional tablespoon of sriracha sauce to the sauce mixture.

Nutrition

Meatball Stuffed Bell Peppers

February 7, 2025

I’m not sure you’ll find an easy weeknight dinner as easy as this one. This Meatball Stuffed Bell Pepper recipe combines frozen meatballs, a package of seasoned rice, bell peppers, and cheese. That’s it!

Easy Meatball Stuffed Peppers - beef meatballs, cheese, rice... it's so quick and easy!

Dinner Ideas for Family

One of my favorite things to do, is to turn one of our favorite dishes into a slightly homemade recipe, making it faster, easier, and of course…delicious. So when I began brainstorming the other day about what dinners I could have at my fingertips for the busy weeknights, stuffed peppers came to mind. Then, I came up with a quick solution for one of our favorites.

“Meatballs! Why couldn’t I use meatballs to make a stuffed pepper recipe even easier!” So I did.

Easy Dinner Recipes

If you love 30-minute or less dinners or just easy dinner recipes like this one, some of your favorites will also be:

BBQ Baked Pork Chops – Ready in 30 minutes and using just a handful of ingredients, this dinner is a favorite for my family and I know it will be for yours too.
Burgers in the Oven – The most popular dinner recipe on my blog, all because of one little trick that makes these the best burgers.
Italian Sausages in the Oven – Simply bake the sausages and let everyone enjoy them as they wish; either on a bun, sliced to dip in sauce, or served with onions and sauerkraut.

How to Make This Easy Dinner Recipe

Ingredients for one of our family favorite weeknight meals. Easy Meatball Stuffed Peppers - beef meatballs, cheese, rice... it's so quick and easy!

All you need is the following… (but make sure to see the recipe card below for exact amounts and instructions).

Bell Peppers: You can choose any color that you like. I prefer to use a mixture of colors to add different flavor variations and the presentation is beautiful.
Meatballs: You can make meatballs from scratch but using frozen meatballs make this a quick dinner recipe with very little prep. I’ve even loved cooking frozen meatballs in the Instant Pot. You could also spice things up and make these Chicken Fire Cracker Meatballs.
Cheese: Storebought shredded cheese helps keep this recipe fast but shredding your own cheese can give the recipe an even better result since the cheese will melt smoother and be more delicious. Types of cheeses you can use are shredded cheddar, shredded fiesta, or your favorite blend.
Rice: When I have time, I love making cheesy rice for this recipe but if in a time crunch, using a package of Spanish rice is my go-to solution. You can also do packaged cheesy rice, or your favorite flavor to mix things up.

Meatball Stuffed Peppers

Begin by making the rice, according to the recipe you’re using or the package directions.

Easy stuffed bell peppers recipe - using meatballs and a rice packet make these the perfect easy weeknight meal

Next, cook meatballs according to your favorite recipe or the package directions.

Tip: While the meatballs and rice are cooking, this is a great time to also prep your bell peppers by washing them, slicing the tops off, and removing the membranes and seeds.

Beef meatballs mixed with rice and cheese for a stuffed bell peppers recipe

Combine the cooked rice, cooked meatballs, and ½ cup of shredded cheese.

Stuffed Peppers Recipe - mix cooked meatballs, rice and cheese together and stuff the bell peppers and bake! Yum! So easy and quick too.

Begin filling the bell pepper cavities with the rice, cheese and meatball mixture until it reaches the top.

Stuffed peppers recipe - using bell peppers and beef meatballs.

Place the stuffed peppers in a baking dish or oven-safe pan.

Stuffed peppers recipe, using bell peppers and baking in a cast iron pan. Cheese, rice and meatballs.

Sprinkle the remaining cheese on top of the stuffed bell peppers.

Melt cheese over the top of bell peppers - stuffed peppers recipe

Bake in the oven at 350°F for 25-30 minutes.

Mmm! Stuffed peppers recipe - using beef meatballs, spanish rice and shredded cheese. This made this super easy and quick to put together.

While these baked, the smell of all the flavors coming together made me so hungry that I nearly reached in to sneak a meatball to hold me over.

Stuffed bell pepper recipe - using frozen meatballs and rice with cheese for a delicious weeknight meal.

How to Serve Stuffed Bell Peppers

This is the type of recipe that can be served alone since it’s so filling but it also pairs with a side salad recipe, cream cheese corn dip and chips, or something light like stuffed celery.

Stuffed bell pepper recipe - using meatballs to make it super easy

How Store Meatball Stuffed Peppers

If you have leftover stuffed peppers, once they’re cooled, store them in an airtight container for up to 3-4 days.

Reheat the stuffed peppers in the microwave or in the oven, until heated through. Tip: If baking to reheat, it may be best to cover them with aluminum foil.

More Easy Dinner Recipes

Make sure you also try these popular easy dinner recipes that the family will love.

Recipe

Bell peppers stuffed with meatballs and rice.

Print Pin

5 from 2 votes

Meatball Stuffed Bell Peppers Recipe

Meatball Stuffed Peppers only takes a few ingredients to whip up this easy recipe! Perfect for weeknight dinners, this is great for the entire family.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings stuffed peppers

Calories 386kcal

Author Jessica Burgess

Ingredients

14 ounce bag Frozen Meatballs
5.6 ounce Flavored Rice Packet prepared – we used Spanish rice flavor
1 cup Shredded Cheese divided
6 bell peppers any assorted color

Instructions

Preheat oven to 350 degrees Fahrenheit.
Frozen meatballs, cooked according to package directions.
Combine prepared rice, meatballs, and ½ cup of shredded cheese in a mixing bowl.
Cut the tops off of each pepper, and remove cores and seeds.
In a baking dish, line up the peppers with cavities facing up.
Begin spooning equivalent amounts of the meatball and rice mixture in to each pepper.
Sprinkle tops of peppers with remaining shredded cheese.
Bake 25-30 minutes or until heated through.

Notes

If you have a few more minutes, you can make this cheesy rice recipe instead of using packaged rice for the best flavor.

You can also add a little spaghetti sauce in the rice and meatball mixture for extra flavor, and smoother texture.

Nutrition

Lemon Blondies

February 6, 2025

These delicious Lemon Blondies are full of lemon flavor and topped with a simple, lemony glaze.

Using simple, everyday ingredients, these blondies are a made-from-scratch recipe that’s easy to make.

Stacked lemon blondies on a round plate.

I love lemon desserts, which is why I made lemon brownies with a cake mix first, and now, this homemade lemon blondie recipe is another option for making a delicious handheld lemon dessert with a slight twist in texture.

If making desserts from scratch and keeping things easy in the kitchen is important to you, then this is a recipe to save to your Pinterest boards. This blondie recipe is a soft, chewy dessert that’s perfect for a spring dessert and to take along to potlucks or even Easter dinner.

Here, you'll find the full lemon blondie recipe, complete with photos, instructions, and all of my best blondie recipe tips and tricks!

Looking for more blondie recipes? This butterscotch brownie recipe is a similar type of dessert that’s an alternative to a chocolate brownie.

Lemon blondie on round plate, with a bite taken out of it.

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Why You’ll Love This Recipe

Simple Recipe - It's very likely that you already have these simple ingredients in your pantry and fridge, and you'll be amazed at how quickly the lemon blondie mixture comes together.
Perfect for Sharing - This recipe makes 9 bigger blondies, or 12 smaller blondies, making it easy to make for a party, sharing at work, or selling at a bake sale. This is one of those desserts that travels well and works great for potlucks. You can find more potluck desserts here.
Sweet & Tangy Flavors - The rich, buttery-sweet texture of blondies pairs wonderfully with the refreshing tartness of lemon.
Soft & Chewy Texture - Unlike lemon bars, which are more custard-like, lemon blondies have a dense, fudgy texture similar to brownies.
Customize - You can add fun additions like white chocolate chips, a lemon glaze, or even shredded coconut.

Ingredients

Here’s what you’ll need to make this easy blondies recipe.

Complete list of ingredients and amounts can be found in the recipe card below.

Granulated sugar: Adds sweetness and structure to the blondies.
Lemon zest and juice: Provides the signature tangy lemon flavor. Always use fresh lemons for the best results.
Pure vanilla extract: This recipe uses vanilla to balance the tanginess and round out the flavor profile.
Unsalted butter: Gives the blondies their moist and rich texture.
Eggs: Bind the ingredients together and contribute to the blondies' structure.
Kosher salt: Enhances the flavors and balances the sweetness.
All-purpose flour: Flour provides the needed structure for these blondies.
Powdered sugar: Used for the glaze to create a smooth and sweet finish.

How to Make Lemon Blondies

Full instructions, with more details can be found in the recipe card below.

Start by preheating your oven to 350°F. Lightly spray an 8 x 8-inch baking dish with cooking spray, then line it with parchment paper, leaving an overhang for easy removal. The spray will help keep the parchment in place.

Lemon zest and sugar in clear, glass, mixing bowl. — 1. Combine sugar and lemon zest.

Eggs, butter, lemon juice, vanilla, added to sugar mixture in glass mixing bowl. — 2. Add wet ingredients.

Powdered sugar added to lemon mixture, in glass mixing bowl. — 3. Add dry ingredients.

Lemon blondies mixture poured in to baking dish. — 4. Pour in to an 8×8 baking dish.

Baked lemon blondies in an 8x8 baking dish. — 5. Bake lemon blondies at 350°F for 28-32 minutes and allow to fully cool before icing.

How to Make Lemon Glaze Topping for Lemon Blondies

Lemon, powdered sugar glaze mixture in a glass mixing bowl. — 6. Mix powdered sugar, lemon juice and vanilla.

Lemon glaze spread on top of lemon blondies in an 8x8 baking dish. — 7. Spread over top of cooled blondies, and slice in to either 9 or 12 bars.

TIP: Top iced blondies with slices of lemon (optional) for an adorable garnish.

Three lemon blondies stacked on top of one another, with a bite taken out of the top of the top blondie.

Top Tips

Parchment Paper: Spraying the baking pan before adding parchment paper helps keep it in place, and the parchment paper helps remove the blondies from the pan easily.
Measuring: When baking, it’s important to measure correctly so the recipe turns out the best. If you find it helpful, you can also check out my guide for baking measurements and conversions.
Baking Pan: If you only have a 9×13 pan instead of an 8×8 pan, this would make for thinner blondies and wouldn’t require as long of baking but I’m sure it can be done. Just be mindful of the thickness and bake time changes that may be needed.

Serving Ideas for Lemon Blondies

These lemon blondies pair with a glass of cold milk, warm tea, or a dirty chai latte, for a cozy treat.
They make a great addition to a lemonade stand. See how to build your own lemonade stand out of crates.
Package lemon blondies up to give as neighbor gifts or to pack in a sunshine basket since they’re a beautiful yellow.

Expert FAQs

What makes lemon blondies different than lemon bars?

Lemon bars are more of a custard-like treat, while lemon blondies have more of a brownie, and dense, texture.

Do I have to use fresh lemons for blondies or can I use lemon juice?

In a pinch, bottled lemon juice can work but for the best results, using fresh lemon is recommended, and so you can use the fresh zest as well.

How do you make lemon blondies extra lemony?

You can add extra lemon zest or even lemon extract to make the blondies extra full of lemon flavor.

Storage Instructions

Extras: Store blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Note that the lemon slices should be removed before storing so the juices don’t spoil the blondies.
Make-Ahead: The blondies can be baked and glazed a day in advance. Store them covered (without lemon slices) in the fridge and allow them to come to room temperature before serving.
Freezing Lemon Blondies: These can be frozen. It’s best to wrap them tightly in plastic wrap, and then store them in a freezer container. Freeze for up to 3 months. When ready to enjoy, thaw at room temperature and enjoy.

More Lemon Dessert Recipes

I can’t wait to hear what you think of these lemon blondies! Everyone will surely love it, so you may want to plan on doubling the recipe.

Recipe

Three lemon blondies stacked on top of one another on a piece of parchment paper.

Print Pin

5 from 1 vote

Lemon Blondies

These lemon blondies are made from scratch, using lemon zest and a few other simple ingreidents to create a lemon flavored dessert that's similar to a lemon brownie.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings blondies

Calories 299kcal

Author Jessica Burgess

Ingredients

Lemon Blondies

1 cup granulated sugar
2 tablespoons lemon zest which takes about 2 large lemons
½ cup unsalted butter melted and cooled (1 stick of butter, melted)
2 tablespoon fresh lemon juice
2 teaspoons pure vanilla extract
2 large eggs room temperature
1 cup all-purpose flour
½ teaspoon kosher salt

For the Lemon Glaze

1 cup powdered sugar
1½ tablespoons fresh lemon juice
¼ teaspoon pure vanilla extract
Thinly sliced lemons for garnish, optional

Instructions

For the Lemon Blondies

Preheat your oven to 350°F. Lightly spray an 8 x 8-inch baking dish with cooking spray, then line it with parchment paper, leaving an overhang for easy removal. The spray will help keep the parchment in place.
In a medium bowl, combine 1 cup granulated sugar and 2 tablespoons lemon zest. Use a whisk or whisk attachment to incorporate the zest into the sugar until it becomes fragrant and slightly moist. This enhances the lemon flavor.
Add ½ cup (1 stick) melted unsalted butter, 2 tablespoons lemon juice, 2 teaspoons pure vanilla extract, and 2 large eggs to the lemon sugar mixture. Whisk until smooth and well combined.
Add 1 cup all-purpose flour and ½ teaspoon kosher salt. Stir gently with a spatula until just combined, being careful not to overmix.
Pour the batter into the prepared baking dish and spread it evenly. Bake for 28 – 32 minutes or until the edges are lightly golden and a toothpick inserted into the center comes out mostly clean. A few moist crumbs are fine.
Allow the blondies to cool completely in the pan before glazing. Use the parchment overhang to lift them out of the dish for easier glazing.

For the Lemon Glaze

In a small bowl, whisk together 1 cup powdered sugar, 1 ½ tablespoons lemon juice, and ¼ teaspoon pure vanilla extract until smooth. The glaze should be thick but pourable. Adjust the consistency by adding more powdered sugar (for thickness) or a few drops of lemon juice (for thinning).
Pour the glaze over the cooled blondies, spreading it evenly with a spatula. Let it set for 15 – 20 minutes. Garnish with thinly sliced lemons if desired.
Cut into 9 or 12 squares and ENJOY!

Notes

- Parchment Paper: Spraying the baking pan before adding parchment paper helps keep it in place, and the parchment paper helps remove the blondies from the pan easily.

- Storing: Store blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Note that the lemon slices should be removed before storing so the juices don’t spoil the blondies.
- Overbaking: It’s best to make sure you don’t overbake these, so they have the texture desired.

Nutrition

Chicken Alfredo Garlic Bread

February 3, 2025

Chicken Alfredo Garlic Bread: A combination of seasoned chicken, delicious Alfredo sauce, and crispy garlic bread. This bread recipe is perfect as a stand-alone recipe like a pizza, or even as a hearty side dish for an easy pasta recipe.

Chicken Alfredo Garlic Bread slices on baking sheet.

I feel like this comfort food recipe will be one of those that you want to make on a lazy Sunday, or if you need a quick and easy dinner that the family will love during the week. Or, perhaps, serve it alongside an Alfredo pasta recipe like this Blackened Chicken Alfredo or Crab Pasta Bake.

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Ingredients

See recipe card below for full recipe.

chicken breasts – you could also use chicken thighs if you prefer or rotisserie chicken to keep things even easier. (Don’t forget to save the rotisserie carcass to make this rotisserie chicken broth.)
mozzarella cheese – if you have time, shredding your own mozzarella cheese is recommended since pre-shredded, store-bought cheese tends to have an anti-caking agent on it that keeps it from melting as smoothly.
butter – salted butter is recommended but you can use unsalted if that’s what you have on hand.
seasonings – garlic powder, onion powder, Cajun seasoning, Italian seasoning, salt, and pepper come together to flavor the chicken.
heavy cream – this is used to make the Alfredo sauce and is recommended more than milk, or half-and-half.
French bread – I usually find a loaf of French bread in the bakery at my local grocery store. If you buy it in the frozen aisle, make sure you get plain, and not the pre-seasoned bread.

How to Make Chicken Alfredo Garlic Bread

Preheat oven to 350°F and line a sheet pan with parchment paper.

Uncooked chicken breasts in skillet that are seasoned with seasonings. — **Step 1:** Season both sides of the chicken.

Cooked chicken breasts in skillet. — **Step 2:** Cook both sides of the chicken.

Sliced, cooked chicken breasts on cutting board. — **Step 3:** Slice chicken in to smaller pieces.

Alfredo sauce in skillet. — **Step 4:** Make Alfredo sauce

Garlic butter spread on to French bread slices. — **Step 5:** Mix butter ingredients and spread on to bread.

Alfredo sauce spread on to French bread slices. — **Step 6:** Spread Alfredo sauce on top of French bread.

Cooked chicken pieces on top of French bread, Alfredo sauce and garlic butter. — **Step 7:** Top bread with chicken.

Cheese sprinkled on top of French bread slices, chicken and sauce. — **Step 8:** Top chicken with cheese.

Baked chicken Alfredo garlic bread. — **Step 9:** Bake garlic bread until golden brown.

Top Tip:

If your bread is not getting crispy enough, you can toast it before adding the toppings and then bake it for 10-15 minutes after topping it with sauce and chicken just to get the cheese melted.
Add spice to the top with pickled jalapenos or red pepper flakes. If you desire a deeper level of heat, you can add ½ teaspoon of cayenne powder to your alfredo sauce while you’re cooking it.

Recipe FAQs

How do you make the TikTok Viral Chicken Alfredo Garlic Bread Recipe?

Start by making a garlic butter, cook seasoned chicken breast, and make Alfredo sauce. Spread the garlic butter on the French bread, then top with Alfredo sauce, and sliced cooked chicken. Bake at 350° F for 20-25 minutes.

What goes with Chicken Alfredo Garlic Bread?

Serving this bread recipe with a pasta recipe, a melt-in-your-mouth steak, or your favorite seafood dish.

What kind of bread do you use for garlic bread?

Using French bread is recommended for making garlic bread.

Chicken Alfredo garlic bead cut in to slices on board.

How to Store Chicken Alfredo Garlic Bread

Chicken Alfredo Garlic Bread should be stored in an airtight container in the refrigerator for up to four days. You can reheat the dish using your air fryer at 375°F for 4-5 minutes or bake at 350°F until thoroughly heated. Do not recommend freezing.

If you love comfort food recipes like this one, then you’ll also love these top favorites:

Recipe

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5 from 1 vote

Chicken Alfredo Garlic Bread

This Chicken Alfredo Garlic Bread is a delicious combo of crispy bread, smooth Alfredo sauce, tender seasoned chicken, garlic butter and sprinkled with cheese and baked to perfection.

Course Appetizer, Dinner, Main Course, Side Dish

Cuisine Italian

Prep Time 30

Cook Time 40

Total Time 1 10

Servings servings

Calories 801kcal

Author Jessica Burgess

Ingredients

Garlic Bread

½ cup salted butter room temperature
1 tablespoon minced garlic
1 tablespoon fresh parsley minced
1 loaf French bread

Chicken

1 tablespoon olive oil
1 pound chicken breast cut in half, lengthwise
1 teasoon garlic powder
1 teaspoon onion powder
1 teaspoon Cajun seasoning
1 teaspoon Italian seasoning
salt and pepper to taste

Alfredo Sauce

2 cups Alfredo sauce Using my Alfredo sauce recipe

Chicken Alfredo Garlic Bread

1 cup mozzarella cheese shredded
½ cup parmesan cheese shredded
1 tablespoon fresh parsley chopped

Instructions

Preheat oven to 350°F and line a sheet pan with parchment paper.

How to Make Garlic Butter

In a small mixing bowl, combine the softened butter, garlic, and parsley. Cut your loaf of French bread half lengthwise and spread the butter mixture over both halves of the bread. Place the bread onto the sheet pan and set it aside.

How to Cook Chicken

Season both sides of the chicken with the onion powder, Cajun seasoning, salt, and pepper.
Heat the oil in a large skillet over medium heat. Add the chicken and cook until both sides are golden brown and the chicken reaches an internal temperature of 165°F. Transfer the chicken to a cutting board and allow it to rest for 3-4 minutes. Slice your chicken into half-inch pieces.

Making Alfredo Sauce

In a large skillet, add your heavy cream, butter, and garlic. Cook over medium heat, whisking occasionally until the heavy cream has started to thicken. Slowly whisk in the Parmesan cheese, a little at a time, until all of the cheese has melted. Continue to cook until the sauce has reached a thick consistency.

Assemble Chicken Alfredo Garlic Bread

Spread about ¾ of the Alfredo sauce over the bread in an even layer. Sprinkle your mozzarella and Parmesan cheese over the top and evenly distribute the sliced chicken breast over the cheese. Drizzle the remaining alfredo sauce over the top.
Bake for 20-25 minutes until the bread is crispy.
Sprinkle your parsley over the top of the bread and slice into 1 to 2-inch pieces.

Notes

If your bread isn’t as crispy as you’d like it to be, you can toast it before adding the toppings and then bake it for 10-15 minutes after topping it with sauce and chicken just to get the cheese melted.

Nutrition

Oreo Rice Krispie Treats

January 25, 2025

Oreo rice krispie treats are a perfect combination of your favorite dessert, combined with your favorite Oreo cookies!

Why You’ll Love These Oreo Rice Krispie Treats

Quick Overview: In less than 15 minutes you can have an easy recipe for a classic no-bake dessert (with a spin) ready to enjoy after dinner or as an afternoon snack on the weekends!

You can use any kind of chocolate sandwich cookies for this recipe but we call them Oreo rice krispie treats in our house because it’s our favorite brand for snacking and all of my favorite Oreo recipes, including this Oreo cheesecake.(We’ve tried others but they just don’t measure up to the original!)

Classic Rice Krispies with a Twist

Using Oreos in dessert recipes like this no-bake Oreo pudding dessert, or this Oreo cheesecake, is one of our favorite ways to kick up a regular old-fashioned dessert by adding sandwich cookies! So when it comes to classic rice krispie treats, we knew Oreos mixed in would be a hit too!

Recipes with a twist are so fun to make! These carrot cake rice krispie treats are fun to try next!

Marshmallow Desserts

Adding melted marshmallows to desserts creates an ooey gooey texture that’s hard to create any other way! For instance, in these marshmallow cookies, it gives a that gooey center that regular cookies don’t have! Or making the old-fashioned popcorn balls using marshmallows, it allows them to hold their shape without sacrificing flavor!

You can also use marshmallow fluff instead of marshmallows like I do in this Rice Krispie Treats with Marshmallow Fluff recipe.

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Ingredients

As you can see in the photo below, it doesn’t take much to make these cookies and cream rice krispies treats!

unsalted butter
mini marshmallows (bag of marshmallows, mini-size)
milk
crispy rice cereal (such as Rice Krispies)
chocolate sandwich cookies (such as Oreos)

See the full printable recipe card at the end of the post for quantities and instructions!

Instructions

Step 1:
In large pot, melt butter on low heat. Add marshmallows and stir constantly until melted.

Melting marshmallows in pot for rice krispy treats — Pour marshmallows in to pot for melting

Step 2:
Stir in milk and remove from heat.

melted marshmallows in pot — Melted marshmallows in pan

Step 3:
Add riced cereal and 2 cups cookies to marshmallows (reserving the rest of the cookies for the top). Mix until well combined.

add in rice krispies cereal in to marshmallows — Pour in rice krispies

Add in chopped Oreo cookies — Add in Oreo’s to rice krispies

Stir to combine marshmallows, rice krispies and oreos — rice krispies, oreos and marshmallows in pan

Step 4:
Place mixture into 8×8 baking pan. Wet hands with water and press gently into prepared pan just until even. Sprinkle remaining ½ cup cookies evenly over top and press gently into treats.

Place rice krispy treats in baking dish and mash evenly — Oreo rice krispy treats

Step 5:
Chill for 3-5 minutes. Cut crispy treats into squares. Enjoy!

Once hardened and cooled off, cut in to squares — cookies and cream rice krispies bars

Oreo Rice Krispy Treat FAQs

What can I use instead of marshmallow for rice krispie treats?

A lot of times, honey and peanut butter can be a substitute for marshmallows. Or using almond butter and maple syrup may be a great substitution if you don’t have marshmallows on hand.

How do you keep rice krispie treats from sticking to your hands?

If you spray Pam (non stick cooking spray) on your hands before patting down, this can help keep the treats and marshmallows from sticking to your hands. Another option is to place your hand inside of a small, greased (with butter or spray) plastic bag, to use as a “glove” to press down on the treats to flatten them out.

What else can you add to rice krispie treats?

If you’re looking for other items to add to rice krispy treats, you can add cookies, white chocolate chips, sprinkles, drizzle with syrups, different types of cereal such as cinnamon grahams, fruit circles, fruity rice krispies and more!

Expert Tips:

The larger the pot the better for easy mixing.
Do not allow butter to cook, heat until just melted.
Use fresh marshmallows
It is not necessary to grease the pan. The butter in the recipe is enough to prevent sticking.
If you prefer, you can place a piece of parchment paper or plastic wrap over the treats to press them into the pan. This will prevent your hands from getting messy.
Feel free to add a teaspoon of vanilla extract and mix in with the melted marshmallows. Not necessary but adds great flavor!

Oreo rice krispy treat bars — Oreo sandwich cookies in Rice Krispy bars

How to Store Rice Krispy Treats

Store room-temperature crispy bars, in an airtight container at room temperature for up to 3 days for the best flavor. You can also wrap individually in plastic wrap.

Cookies and Cream Rice Krispy treats — No bake rice krispy treats with cookies

What size baking pan to use for Oreo treats?

If you want to make a larger batch, you can make this same recipe, with the same ingredients and simply switch out the 8×8 dish for a 9×13 dish, that will result in a thinner rice krispy treat, so it stretches them out more.

I do this when taking them to a potluck or somewhere where there will be a lot of kids! (If you’re headed to a large gathering, you may also love making this homemade Lucky Charms treat recipe, as kids love these too!)

These have the potential to become your new favorite treats! I know they have in our house!

If you loved these treats, you’ll also love these Oreo Cinnamon Rolls and these marshmallow popcorn balls! Don’t forget about breakfast though because when you use Oreos in Pancakes, you may never make regular pancakes again!

Recipe

Oreo rice krispy treats stacked on top of one another.

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5 from 3 votes

Oreo Rice Krispie Treats

Oreo rice krispie treats are a combination of your favorite dessert combined with your favorite Oreo cookies!

Course Dessert

Cuisine American

Prep Time 2

Cook Time 10

Resting Time 3

Total Time 15

Servings treats

Calories 312kcal

Author Jessica Burgess

Ingredients

4 tablespoons unsalted butter ¼ cup
6 ½ cups mini marshmallows 10 ounce bag
1 tablespoon milk 2% preferred
6 cups crisped rice cereal like Rice Krispies
2 ½ cups Oreo's or other sandwich cookies, coarsely chopped

Instructions

In large pot, melt butter on low heat. Add marshmallows and stir constantly until melted. Stir in milk and remove from heat.
Add riced cereal and 2 cups cookies to marshmallows (reserving the rest of the cookies for the top). Mix until well combined. Place mixture into 8×8 baking pan. (Or 9×13 for thinner treats but that will also create more squares.)
Wet hands with water and press gently into pan just until even. Sprinkle remaining ½ cup cookies evenly over top and press gently into treats. Chill for 5 minutes. Cut into squares.

Notes

Tips:

The larger the pot the better for easy mixing.
Do not allow butter to cook, heat until just melted.
It is not necessary to grease the pan. The butter in recipe is enough to prevent sticking.
If you prefer, you can place a piece of parchment paper or plastic wrap over the treats to press them into pan. This will prevent your hands from getting messy.
If you want to make a larger batch, you can make this same recipe, with the same ingredients and simply switch out the 8×8 dish for a 9×13 dish, which will result in a thinner rice krispy treat, so it stretches them out more.

Nutrition

The BEST Vanilla Mug Cake Recipe

January 25, 2025

Vanilla Mug Cake: A super EASY microwavable mug cake recipe without egg and a few other simple ingredients ready in just 7 minutes.

Cake recipes are a favorite easy dessert around here, and after making this multiple times and perfecting it, we’ve decided this is the BEST vanilla mug cake recipe that there is!

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What is a Mug Cake?

A mug cake is a single-serving cake that you can make in a pinch when you have a craving for a sweet treat! With a few ingredients, you can microwave a cake in a microwave-safe mug, cup, or small bowl, for a perfect dessert just for you!

Why You’ll Love This Recipe:

Dessert for one: When you’re on the hunt for single-serving desserts, this one tops the cake! (No pun intended… well, maybe a little.) Mug recipes may just become your new favorite thing!
Microwaved: The best part is that this vanilla mug cake recipe is mixed in and microwaved in the mug so you don't have to dirty any dishes except your measuring cups and spoons.
Kid-friendly: It’s the perfect treat if your kiddos have a sweet tooth and they want to try and make something on their own!
Texture: I was so pleasantly surprised by the texture of this mug cake. I was expecting weird and chewy and spongy but instead, it was light and fluffy. A key to keeping the texture super light and fluffy is mixing it just until it comes together. Any extra stirring could make it tough or gummy.

How do you make a vanilla mug cake from scratch?

It is made with common ingredients that you'll probably already have in your pantry and refrigerator, and you’ll only need a large mug to cook it in! You simply mix the ingredients (lightly) and then microwave them and it’s ready to eat.

Ingredient List

This only takes a few simple ingredients! Make sure to see the recipe card below for the full list of ingredients and instructions.

Wet Ingredients:

melted butter
vanilla extract
milk

What kind of milk to use for mug cake? I used 2% milk when testing the recipe but you can use whatever milk you have on hand whether it’s whole, skim, coconut, or almond milk.

Dry Ingredients:

white granulated sugar
all-purpose flour
baking powder
salt

Step by Step Directions

Add butter to your mug and microwave until melted.

Stir vanilla extract, milk, and sugar into the butter.
Add flour, baking powder, and salt and stir until just combined.

Microwave mug cake for 1-½ to 2 minutes. Be careful removing the mug from the microwave as it may be hot.

FAQs

Can you reheat a vanilla mug cake?

You can! If you don’t eat it all the first round, cover it with plastic wrap or aluminum foil and store in the refrigerator for up to one day. To reheat, simply remove cover and reheat in the microwave for 10-15 seconds until heated through.

Can you eat mug cakes cold?

Sure! If you don’t prefer to reheat it, you can eat it cold!

What kind of mug do I use for mug cakes?

If you’re making a mug cake in the microwave, be sure to use a microwave-safe mug as it could be really hot to the touch when finished cooking!

Is it safe to eat mug cakes?

Absolutely! It’s a great way to enjoy a quick sweet treat when the craving hits! Plus, with this recipe, you can add in your favorite toppings if desired!

Vanilla Cake in a mug eating with a spoon

Vanilla Cake Topping Ideas

This vanilla mug cake is so great on its own but if you want to top this vanilla mug cake, here are my favorite ideas:

A scoop of Vanilla Ice cream
Mint Buttercream Frosting or Chocolate Buttercream
Strawberries and Whipped Cream
Fresh fruit
Sliced bananas
Peanut Butter
A dollop of whipped cream
Chocolate chips
Nuts
Brown Sugar
A drizzle of chocolate sauce
Salted caramel drizzle

More Cake Recipes You’ll Love

If you love easy dessert recipes like this vanilla mug cake, you’ll also love these top fan favorites! This Milky Way Cake is increasingly popular, as well as this Easy Carrot Cake, this 7Up Pound Cake, and this Easy Pound Cake.

Thank you to Meg's Everyday Indulgence for sharing another easy dessert recipe with us!

Recipe

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4.86 from 106 votes

Vanilla Mug Cake

Vanilla Mug Cake: A super EASY mug cake recipe, using no egg, and uses simple ingredients that you make in the microwave!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 2

Total Time 7

Servings serving

Calories 493kcal

Author Jessica Burgess

Equipment

Microwave safe mug

Ingredients

2 tablespoons butter
1 teaspoon vanilla extract
¼ cup milk any type will work
2 tablespoon granulated sugar
¼ cup all-purpose flour
¼ teaspoon baking powder
⅛ teaspoon salt

Instructions

Add butter to your mug. Microwave until melted. Stir vanilla extract, milk and sugar into the butter. Add flour, baking powder and salt and stir until just combined – do not overmix so it becomes light and fluffy.
Microwave mug cake 1.5 to 2 minutes. Be careful removing the mug from the microwave as it may be hot.

Video

Notes

Note: I used 2% milk when testing the recipe but you can use whatever milk you have on hand whether it’s whole, skim or almond milk.

A key to keeping the texture super light and fluffy is mixing it just until it comes together. Any extra stirring could make it tough or gummy.

Nutrition

How to Make Alfredo Sauce

January 24, 2025

Alfredo Sauce Recipe: This easy, classic white sauce recipe is ready in about 15 minutes and is delicious served over pasta, chicken, or your favorite Alfredo dish, especially this Chicken Alfredo Garlic Bread recipe.

Alfredo sauce in skillet, sitting next to fresh herbs.

I love a good store-bought Alfredo sauce to make things fast and easy but there’s something about a homemade Alfredo that can add even more richness to a recipe.

Looking to impress for a special anniversary dinner or a romantic Valentine’s Day? Making your own Alfredo sauce can really take things over the top.

This Alfredo Chicken Lasagna and this Bacon Ranch Chicken Pasta Recipe both call for a jarred Alfredo sauce but you can easily use this homemade sauce recipe to make the recipes instead.

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Why You’ll Love This Recipe

Ease: Alfredo sauce may sound difficult to make but it is really easy to make, especially following this step-by-step recipe. So this is great for beginners and a recipe that so many gourmet chefs can use too!
Versatile: Love adding additional ingredients to your Alfredo sauce? This is a great base recipe for your favorite additions. For instance, adding cracked red pepper to give it a little spice, or even Italian seasoning, to give it additional flavor.
Simple ingredients: It’s possible that you already have the ingredients on hand to make this recipe. If not, they can easily be found at most grocery stores.

Ingredients

Parmesan cheese: Shredded Parmesan was used the day of making this recipe for you but grated parmesan cheese works as well, if not better. You can also use Asiago or Romano cheese in place or parmesan for a slightly different flavor. Pro Tip: Shredding or grating your cheese is so much better than storebought pre-shredded, as there are anti-caking ingredients added to most pre-shredded cheeses that prevent it from melting evenly.
Minced garlic: Mincing your garlic gives the most flavor but you can also keep things easier by using minced garlic in the jar/tube.
Butter: Feel free to use salted or unsalted butter for Alfredo sauce, although if buying butter specifically for this recipe, I’d opt for unsalted.
Heavy cream: This is highly recommended for this recipe to achieve the thickness and richness of the sauce. However, if you must, you can use milk and flour, or cornstarch, to add thickness. You can also use cream cheese, like in this cream cheese pasta.

Make sure to see the recipe card below with all of the ingredient amounts and directions in one place.

How to Make This Easy Alfredo Sauce Recipe

Butter, garlic and heavy cream in a skillet. — **Step 1:** Combine heavy cream, butter, and garlic.

Shredded parmesan in skillet with heavy cream and garlic. — **Step 2.** Add Parmesan cheese.

Finished Alfredo sauce in skillet, sitting next to fresh herbs. — **Step 3:** Serve with your favorite pasta, chicken, seafood, steak, or Alfredo recipe.

Alfredo Sauce Recipe FAQs

What is Alfredo sauce made of?

Alfredo sauce is made using heavy cream, butter, Parmesan cheese, and garlic. Simple ingredients with a delicious rich flavor to serve over pasta, chicken, or in your favorite dish.

Can you use milk instead of heavy cream for Alfredo?

You can but it will result in a thinner sauce. Or, you can make a roux and add a little cornstarch or flour to thicken the Alfredo sauce if using milk instead of heavy cream.

Is shredded or grated parmesan better for Alfredo?

Freshly shredded or freshly grated parmesan are better than pre-grated or shredded. Both shredded and grated can work, although most believe that grated melts more evenly and is preferred.

Storage Instructions

If you’re storing homemade Alfredo sauce, allow it to fully cool and then store it in an airtight container in the refrigerator for up to 5 days.

Freezing this Alfredo sauce recipe can also be an option, for up to 3 months, if you allow it to fully thaw in the refrigerator before serving.

More Alfredo Sauce Recipes

If you love the flavors of Alfredo, you’ll also love these similar recipes that use Alfredo sauce:

Recipe

Easy Alfredo Sauce in skillet, next to fresh herbs and parmesan cheese wedge.

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Easy Alfredo Sauce Recipe

This easy Alfredo sauce recipe comes together with just a few simple ingredients and is delicious served over pasta, or chicken or steak, an in your favorite lasagna recipe.

Course Dinner, Side Dish

Cuisine Italian

Cook Time 15

Total Time 15

Servings servings (about 2 cups)

Calories 1507kcal

Author Jessica Burgess

Ingredients

3 tablespoons butter
1 cup heavy cream
1 teaspoon minced garlic
1 cup shredded parmesan cheese

Instructions

In a large skillet, add your heavy cream, butter, and garlic.
Cook over medium heat, whisking occasionally until the heavy cream has started to thicken.
Slowly whisk in the Parmesan cheese, a little at a time, until all of the cheese has melted.
Continue to cook until the sauce has reached a thick consistency.

Notes

You can use grated Parmesan cheese instead of shredded if you prefer.

Feel free to add additional ingredients such as Italian seasoning, crushed red pepper flakes, or your favorite spices if desired, to achieve your favorite flavors.

Nutrition

Oreo Cinnamon Rolls

January 24, 2025

Oreo Cinnamon Rolls: A twist on traditional cinnamon rolls, these easy homemade cinnamon rolls are made with Oreo cookies!

Cookies and Cream Cinnamon Roll on a plate.

Homemade cinnamon rolls are a vintage recipe that is an incredible treat. When adding other flavors to them, like my strawberry cinnamon rolls, and now these Oreo cinnamon rolls, it makes them even more unbelievable.

Why You’ll Love These Oreo Cinnamon Rolls

There will always be a place in my heart for a classic cinnamon roll (you know the kind- fluffy cinnamon rolls smothered in luscious cream cheese frosting…mmm), like these mini cinnamon rolls too. They’re a classic, like this coffee cake recipe!

But now and then I like to get creative and try something a bit different, and these cookies and cream cinnamon rolls were just the thing!

You can never have too many tasty, easy recipes for something like cinnamon rolls, and I’m so excited to add this one to the list!

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Ingredients for Oreo Cinnamon Rolls

Ingredients for cookies and cream cinnamon rolls

2 cups whole milk
2 tablespoons dry active yeast
2 tablespoons white granulated sugar
2 tablespoons oil (vegetable, canola or coconut oil)
4 cups all-purpose flour
2½ cups Oreo cookies, crushed or chopped
½ cup salted butter, melted

Optional Cream Cheese Frosting Ingredients

8 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla
extra crushed Oreos, optional

How to Make Oreo Cinnamon Rolls

In a small bowl, combine the warm milk, dry yeast, and sugar. Give the ingredients a quick stir and allow to rest under a towel until the yeast begins to foam.
Once the yeast is foamy, add the coconut oil and stir again.

Combine yeast, sugar and milk in a small bowl. — Combine yeast, milk, sugar.

In a large bowl, combine the yeast mixture with the flour and 1 cup of the crushed Oreos. Use a wooden spoon to combine the ingredients until they begin to pull away from the bowl.

Stand Mixer: You can combine the yeast mixture with the flour and Oreos in the bowl of a stand mixer, then use the paddle attachment to combine the ingredients on low speed until they begin to pull away from the sides of the bowl.

Oreos, yeast and mixture in mixing bowl.

Pour the mixture out onto a lightly floured surface and knead for 3-4 minutes.

Stand Mixer: Switch to the dough hook attachment and mix for 3-4 minutes until the dough forms a ball.

Place the dough back in the mixing bowl, cover with plastic wrap, and allow to rise for 30 minutes at room temperature until it has roughly doubled in size.

Oreo cinnamon roll dough in mixing bowl. — Return dough to bowl and let rise.

After it has risen, roll the dough out into a large rectangle about ½ inch thick. Spread the melted butter over the surface of the dough and rub the remaining 1 ½ cup of the chopped cookies into the butter.

Oreo cinnamon roll dough rolled out on counter. — Roll dough to large rectangle.

Roll the dough lengthwise (from the long side) to create a tube and then divide dough into 16 equal pieces (or 12 pieces, if you want larger rolls). You can use a sharp knife to cut the dough or use unflavored dental floss! Slide the floss under the dough roll where you want to cut it, then pull the two strings up and together in a cutting motion.
Spray your 9×13 with cooking spray and then place rolls in the 9×13 baking dish, cover with plastic wrap, and allow to rise for 20 minutes.
As the dough is rising, heat oven to 350 degrees Fahrenheit.

Raw Oreo cinnamon roll dough rolled up in to rolls and in a baking dish. — Place rolls in 9×13 pan.

Bake the rolls for 15-18 minutes, or until a toothpick can be cleanly removed from the dough. Let the rolls cool for a few minutes.

Baked Oreo cinnamon rolls in baking dish. — Bake rolls 15-18 mins.

Spread the frosting of your choice (or follow the easy recipe in the card below) on top of warm cinnamon rolls and add a few extra cookie crumbs if you like. Serve and enjoy!

Oreo cinnamon rolls topped with Oreo and cream frosting.

Active Dry Yeast vs. Instant Yeast?

You can use either of these forms of yeast for this yeast dough recipe. When using instant yeast, you do not need to add it to the wet ingredients and let it sit. Instead, simply add the instant yeast in with the dry ingredients (the flour and cookie pieces) and then mix it with your wet ingredients as the recipe indicates.

Variations

We used Oreo cookies in this Oreo cinnamon rolls recipe, but you could use any chocolate sandwich cookies and it would still taste great.

For the frosting, we recommended a cream cheese frosting (like the one we use on our air fryer cinnamon rolls), but the options are endless. If you have a buttercream frosting, vanilla glaze, cream cheese glaze, or even chocolate frosting recipe that you like, give it a try!

One Oreo cinnamon roll on a spatula, over a dish.

Storage

These cinnamon rolls can be stored in the fridge for about five days in an airtight container.

Alternatively, you can store these cinnamon rolls either baked or unbaked in the freezer for up to three months. Simply allow the rolls to thaw in the fridge before eating or baking.

Expert Tips and FAQs

How do I make sure the cinnamon rolls aren't too dry?

Since we are adding so many cookie crumbs, we need to cut back on the amount of flour we add to the recipe. Traditionally, we would use about five cups of flour to make this many cinnamon rolls but cutting out one cup of flour in place of the crushed Oreos it keeps the dough from drying out in the oven.

What frosting goes best with Oreo cinnamon rolls?

However, you can also add cookie crumbs to your cream cheese frosting to add an extra chocolatey flavor and give the frosting a different texture!

How long are Oreo cinnamon rolls good for?

The best way to store these cinnamon rolls is in the fridge for about five days in an airtight container. Alternatively, you can store these cinnamon rolls either baked or unbaked in the freezer for up to three months. Simply allow the rolls to thaw in the fridge before eating or baking.

We have so many delicious Oreo cookie recipes on our website! If you liked these cookies and cream cinnamon rolls, you’ll also like these Oreo Rice Krispie treats and this easy, no-bake Oreo cheesecake recipe! Then of course this cookies and cream milkshake for the ultimate dessert!

Looking for other cinnamon roll recipes? Try our air fryer cinnamon rolls or this cinnamon roll casserole!

Or, these pumpkin cinnamon rolls are a hit during the fall months for sure!

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5 from 4 votes

Oreo Cinnamon Rolls

Oreo Cinnamon Rolls: A twist on traditional cinnamon rolls, these easy homemade cinnamon rolls are made with Oreo cookies!

Course Dessert, Snack

Cuisine American

Prep Time 1

Cook Time 18

Total Time 1 18

Servings cinnamon rolls

Calories 323kcal

Author Jessica Burgess

Ingredients

2 cups whole milk
2 tablespoons dry active yeast
2 tablespoons white granulated sugar
2 tablespoons vegetable oil or canola or coconut oil
4 cups all-purpose flour
2½ cups Oreo cookies crushed or chopped
½ cup salted butter melted

Cream Cheese Frosting

8 ounces cream cheese softened
2 cups powdered sugar
1 teaspoon vanilla
extra crushed Oreos optional

Instructions

In a small bowl, combine the warm milk, dry yeast, and sugar. Give the ingredients a quick stir and allow to rest under a towel until the yeast begins to foam.
Once the yeast is foamy, add the coconut oil and stir again.
In a large bowl, combine the yeast mixture with the 4 cup of flour and 1 cup of the crushed Oreos. Use a wooden spoon to combine the ingredients until they begin to pull away from the bowl.
Stand Mixer: You can combine the yeast mixture with the flour and Oreos in the bowl of a stand mixer, then use the paddle attachment to combine the ingredients on low speed until they begin to pull away from the sides of the bowl.
Pour the mixture out onto a lightly floured surface and knead for 3-4 minutes.
Stand Mixer: Switch to the dough hook attachment and mix for 3-4 minutes until the dough forms a ball.
Place the dough back in the mixing bowl, cover with plastic wrap, and allow to rise for 30 minutes at room temperature until it has roughly doubled in size.
After it has risen, roll the dough out into a large rectangle about ½ inch thick. Spread the melted butter over the surface of the dough and rub the remaining 1 ½ cup of the chopped cookies into the butter.
Roll the dough lengthwise (from the long side) to create a tube and then divide dough into 16 equal pieces (or 12 pieces, if you want larger rolls). You can use a sharp knife to cut the dough or use unflavored dental floss! Slide the floss under the dough roll where you want to cut it, then pull the two strings up and together in a cutting motion.
Spray your 9×13 with cooking spray and then place rolls in the 9×13 baking dish, cover with plastic wrap, and allow to rise for 20 minutes.
As the dough is rising, heat oven to 350 degrees Fahrenheit.
Bake the rolls for 15-18 minutes, or until a toothpick can be cleanly removed from the dough. Let the rolls cool for a few minutes.
Spread the frosting of your choice on top of warm cinnamon rolls and add a few extra cookie crumbs if you like. Serve and enjoy!

Cream Cheese Frosting – if desired

Combine 8 oz. cream cheese, 2 cups powdered sugar and 1 teaspoon of vanilla in a bowl and mix together until evenly mixed. Sprinkle crushed Oreo's on top (or even mix in to the frosting before spreading if desired).

Notes

Storage: These Oreo cinnamon rolls can be stored in the fridge for about five days in an airtight container. Alternatively, you can store these cinnamon rolls either baked or unbaked in the freezer for up to three months. Simply allow the rolls to thaw in the fridge before eating or baking.

Nutrition

Crab Salad

January 13, 2025

This easy crab salad recipe uses imitation crab meat and a few other simple ingredients you can get at the grocery store! The creamy, savory salad recipe is perfect for a quick lunch, a side dish, or a potluck, similar to our chicken salad recipe!

imitation crab salad in white bowl with pink napkin in background

Quick Overview: In only 10 minutes, you’ll have a dish that’s ready to eat or you can store in an airtight container to serve later! Serve alone or even on top of a green salad. If you’re looking for a sandwich, this crab meat sandwich recipe will be the one!

Why You’ll Love This Imitation Crab Salad Recipe

If you love seafood dishes (or dare I say, even if you don’t) you’ll absolutely love this imitation crab recipe.

The creamy dressing gives this seafood salad recipe a great flavor!
It’s so easy. In just 10 minutes you’ll have a dish that you can serve with something like this fried shrimp recipe, or just eat it by itself for a quick lunch or even a light dinner.
It uses simple ingredients. You can find all of them at your favorite grocery store.
It keeps well. If you’re looking for a salad recipe to feed a crowd, this is it! You can make it in advance, and even easily double/triple the recipe.

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Ingredients

8 ingredients – yes! That’s all it takes to make this crab salad.

Make sure to scroll to the recipe card towards the bottom of this post to see the ingredients and instructions all in one place.

Flake crab meat – you can use the leg-style crab meat as well but flake crab gives this salad a better texture. We’ve even used flaked crab meat in this crab pasta recipe and it’s delicious!
Mayo – our favorite is Hellman’s or “Best Foods” mayo (not Miracle Whip) but any will do!
Celery – My husband isn’t a huge fan of celery in salad recipes but I absolutely LOVE it. It helps give a “crunch” to a creamy texture. (Although I omit the celery when making a crab salad sandwich.)
Dijon mustard – the flavor of the Dijon mustard adds the right about of “kick” to this salad.
Onion powder – it’s only a small amount but I feel it’s necessary.
Garlic powder – a simple ingredient but it packs the perfect flavor.
Salt – definitely optional but I feel it adds a nice touch. However, imitation crab can have salt in it too so maybe make sure it doesn’t have too much salt before adding.
Black pepper – not necessary but we prefer it!

Instructions

No cooking, and very little prep, this crab salad comes together and ready to eat, in minutes!

Taking pieces of the flake crab meat, you can pull the crab meat apart with your hands or you can use a knife and cut it in to small, bite-size pieces. Place in a medium bowl.
Next, pour the remaining ingredients on top of the crab meat.

Stir until evenly mixed.

Mixed crab meat with spices and condiments

Serve this simple crab salad recipe cold, as a side dish, main course on a bed of lettuce, or even on homemade sliced Italian bread or dip with spicy ranch crackers!

crab salad in white bowl with pink napkin underneath

FAQs

Can you eat imitation crab raw?

Absolutely! It’s often enjoyed right out of the package with melted butter but is delicious in a no-cook recipe like this easy crab salad recipe.

What is crab salad made of?

There are different versions out there but the majority of crab salads are made of imitation crab, mayonnaise, and spices.

What is a good side dish for crab salad?

Here are some dishes that pair well with crab salad: loaded baked potato soup, Bisquick cheddar biscuits, old-fashioned green beans, and even french fries.

Substitutions

Imitation Crab Meat: If you can’t find the flake-style of crab meat, you can use the leg-style. You can cut it in to small pieces but it won’t have the same texture. However, if you use a cheese grater, you could possible shred the crab meat to get it similar to a flake-style.

Real Crab Meat: You can use fresh crab if you like the real thing but it will be quite a different result, especially if you use a canned crab meat. If you use real, snow-crab meat, that will be even better but of course feel free to experiement! We prefer the imitation crab meat for this recipe. If you have real crab meat, you may love to use it for this crab bisque!

Mustard: You can definitely try using regular mustard but we prefer the “twang” that Dijon mustard has! Regular yellow mustard may have more of a “zing” so maybe add a little and taste test before adding the amount that we use for dijon. We use Dijon mustard in a lot of our savory salad recipes and in this ham salad!

bite of crab meat salad on fork, holding above bowl of salad

Variations

Celery: You can absolutely make this crab meat salad without celery, and I actually prefer to make it without it if I’m serving on bread for crab salad sandwiches. (Although we do love celery in sandwich spreads, like this tuna salad recipe.)

Red or Green Onions: We use onion powder in this recipe but added chopped red onion or chopped green onion may be another variation that would be delicious!

Red Bell Pepper or Green Pepper: I absolutely love the flavor of bell peppers, so adding a bit of chopped bell pepper would add another level of “crunch” to this recipe.

Seasoning: We stick with common ingredients for this recipe but feel free to use other items like seasoned salt, instead of of table salt, or even Old Bay Seasoning for additional flavor! Fresh dill or fresh parsley are also something that may be a good fit for a flavor boost!

Hot Sauce: Love an extra kick? Add a few drops of hot sauce, to your desired spice level!

Storage

If making this cold salad ahead of time or simply storing leftovers, store in an airtight container for 3-4 days.

Top Tip

Make a large batch of this easy recipe to eat for busy lunch days or even serve as a side dish for a quick, weeknight dinner idea!

Main Dishes to Pair with Crab Salad:

This cold crab salad recipe pairs amazingly well with these dishes:

Fish finger tacos
BBQ Grilled Ribs or BBQ Pork Steaks
Smoked Chicken Tenders or these Smoked Cornish Hens
A Juicy Steak

If you love this easy salad recipe, then you’ll also love these easy, savory salads!

Recipe

close up of bowl of crab salad on a pink napkin

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5 from 25 votes

The BEST Crab Salad

This easy crab salad recipe uses imitation crab meat, is ready in just a few minutes, and uses simple ingredients that you may already have on hand.

Course Appetizer, Main Course, Salad, Side Dish

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 247kcal

Author Jessica Burgess

Ingredients

16 ounces imitation flaked crab meat
½ cup mayo
½ cup diced celery
1 tablespoon dijon mustard
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon salt
pinch black pepper

Instructions

Tear apart the flaked crab meat, or cut in to small, bite-size pieces and place in medium sized mixing bowl.
Pour the remaining ingredients on top of the crab meat. Stir to fully blend ingredients. Serve!

Notes

How to Store Leftover Crab Salad

If making ahead of time or simply storing leftovers, store in an airtight container for 3-4 days.

Serving Sizes:

This can vary, depending on if you’re having this as a main dish or as a side dish. For larger portions, this may only be 3 servings. For smaller portions, as a side dish, it can be closer to 5-6 servings.

TIP: Make ahead of time for a potluck or to eat throughout the week for lunch or a busy weeknight dinner idea!

Nutrition

Chili Cheese Corn Dogs

January 12, 2025

Chili Cheese Corn Dogs are one of those comfort meals that hit the spot when you want to keep things easy. Three ingredients and just a few minutes are all you need.

Chili cheese corn dogs recipe on baking sheet.

Comfort food is delicious all year long and not just in the fall and winter months, and when it’s an easy comfort food recipe, well that makes things even better.

Whether you’re buying everything pre-made like frozen corn dogs and canned chili for this recipe, or if you’re looking for more of a recipe, you can adjust it a bit and make your own mini corn dogs and use this easy chili recipe. Either way, this recipe is considered easy and great for beginners.

Why You’ll Love Chili Cheese Stuffed Corn Dogs

Family-friendly: Adults and kids love this recipe, so even with some picky eaters it’s a winner at home.
Quick meal: Ready in about 30 minutes, this makes a great busy night dinner.
Pantry meal: Even though the frozen corn dogs are kept in the freezer, I still consider this a “pantry meal” because you can keep the ingredients on hand for those last-minute needs.

Key Ingredients

Ingredients in packaging for making chili cheese corn dogs.

See the full list of ingredients and amounts in the recipe card below.

Frozen corn dogs – Regular size is best but you can also do mini-corn dogs if that’s what you have on hand. Or, you can make Wiener Winks to pour chili on top.
Canned chili – Use your favorite chili, whether that’s a homemade recipe, canned chili that’s spicy, without beans, without meat, etc.
Shredded cheddar cheese – Using pre-shredded cheese is quick and easy. However, if you have time, shredding your own block cheese melts better and tastes even better.
Optional toppings: onion, bacon, jalapeno, are just a few ideas that you can top your chili cheese corn dogs with.

How to Make Chili Cheese Corn Dogs

Bake corn dogs according to package directions.
Carefully remove the wooden stick from the cooked corn dogs.

Corn dogs sliced open ready for filling.

Chili added to middle of corn dogs just before cheese is added.

Slice each corn dog vertically down the center, about halfway through, being careful not to cut through the bottom.
Into the cut, add chili, and cheese.

Shredded cheese added to chili corn dogs.

Baked chili cheese corn dogs on a baking sheet.

Place back in the oven and cook for another 5 minutes or until the cheese has melted. Serve warm!

Recipe Tips

When splitting the corn dogs open, make sure the centers aren’t frozen anymore, even though you’ll be warming them again with the chili and cheese.
If you find that your corn dogs are overcooked before adding the chili and cheese, you can cover them with aluminum foil to prevent them from burning more.

Storing Tips

Storing leftovers: Although the chili cheese corn dogs can be stored for later, this could result in a soggy corn dog. It’s best to assemble the chili cheese corn dogs right before eating. So storing the ingredients separately is recommended.

Recipe FAQs

Can you make chili cheese corn dogs in the air fryer?

You can but it can get messy, since air is blowing around, and it could cause the shredded cheese to blow around, and the chili and cheese to get all over the air fryer basket. Making chili cheese corn dogs in the oven is my recommendation and for a super fast cook time, the microwave is the best option, although it will sacrifice texture.

What is chili and cheese good on?

Chili and cheese are delicious on corn dogs, oven-baked hot dogs, beef and cheese burritos, cheeseburger recipes, and a simple nacho recipe.

What goes well with corn dogs?

French fries, tater tots, and chips are classic side dishes for corn dogs. However, pasta salad recipes and fun savory dips like this taco layer dip pair wonderfully with them.

Baked chili cheese stuffed corn dogs on a platter.

Recipe

Chili cheese corn dogs on a baking sheet.

Print Pin

5 from 1 vote

Chili Cheese Corn Dogs

Chili Cheese Corn Dogs are as simple as using frozen corn dogs, canned or homemade chili, and sprinkling with cheese, all cooked together, making it a family-favorite meal.

Course Dinner, Lunch, Main Course

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings corn dogs

Calories 239kcal

Author Jessica Burgess

Ingredients

6 frozen corn dogs
15 ounces canned chili or 2 cups; try my homemade chili recipe
1 cup shredded cheddar cheese
Optional toppings: onion, bacon, jalapeno, optional

Instructions

Bake corndogs according to package the directions, with your preferred cooking method. I prefer oven-baked on a baking sheet, covered with parchment paper.
Carefully remove the wooden stick from the cooked corn dogs by sliding the stick out.
With a knife, slice each corn dog vertically down the center, about halfway through, being careful not to cut through to the bottom.
Pour about a ¼ cup of chili (or deisred amount) in to each cut corn dog, and sprinkle with shredded cheese.
Place back in oven (or preferred cooking method) and cook at the same temperature that was used to cook the corn dogs, and cook for another 5 minutes or until the cheese has melted. Serve warm!

Video

Notes

Tip: When splitting the corn dogs open, make sure the centers aren’t frozen anymore, even though you’ll be warming them again with the chili and cheese. Bake them a little longer if needed before adding the chili and cheese to melt.

Nutrition

Homemade Chicken Broth

January 11, 2025

Homemade Chicken Broth is easy to make, so rich in flavor to use in soups, pasta recipes or to sip on when you’re not feeling well. In about 2 hours, you’ll have chicken stock ready to use.

This recipe uses a whole, uncooked chicken but if you have a rotisserie chicken on hand, did you know you can make chicken broth out of a rotisserie chicken too? It’s true, and it’s a great way to not let the bones go to waste.

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Why You’ll Love This Recipe

Boiling a whole chicken is a great way to cook chicken for a lot of different recipes but it can also create a delicious chicken broth in the process.
Homemade chicken broth can have a rich flavor that storebought may not have.
This recipe uses simple ingredients to create a fresh flavor, and it’s also a great way to use up any vegetables or herbs you may have left from other recipes.

Ingredients

You can see the full list of ingredients and amounts in the recipe card below but I’ve included notes about some of the key ingredients here:

Whole chicken: Sizes of the chicken will vary, so just make sure your pot is big enough to hold the chicken and enough water to cover it.
Dried thyme: If you decide to use fresh thyme, this will be about 3-4 sprigs.
Dried rosemary: If using fresh rosemary instead, only one sprig of fresh rosemary is needed.
Black peppercorns: Don’t feel the need to go out and buy peppercorns just for this recipe, especially if you don’t have a grinder to use the rest in other recipes. Ground black pepper will work as well.
Onion: Yellow or white onions are best for making chicken broth.

How to Make Homemade Chicken Broth

Chicken broth ingredients in large pot before cooking. — **Step 1**: Add chicken, and all other ingredients to the stock pot.

Cooked chicken broth ingredients in pot. — **Step 2**: Bring to a boil and simmer for 1-1.5 hours.

Ladle scooping chicken broth in to mixing bowl. — **Step 3**: Strain vegetables and herbs to separate broth.

Clear chicken broth in mixing bowl with ladle. — **Step 4**: Store broth for later use or use in your favorite dishes right away.

FAQs

Is chicken broth just boiled chicken water?

Basically yes, however, adding herbs and vegetables to the chicken and water can give the broth more flavor.

What is the difference between chicken stock and chicken broth?

Chicken broth is made from boiling chicken meat, vegetables, and seasonings. Chicken stock is made by boiling just the bones.

Can you put raw chicken in boiling broth?

It’s best to place the raw chicken in the stock pot and then add the water and begin to boil.

Homemade chicken broth in mason jars sitting next to stock pot.

How to Store Chicken Broth

To store: Let cool to room temperature, and transfer to airtight containers or jars. It can be stored in the fridge for up to five days.

To freeze: This also freezes beautifully, for up to three months! Be sure to use a freezer-safe container if you choose to do this method!

To thaw: Place the container in the fridge overnight and reheat as needed.

Recipes to Use With Chicken Broth

Now that you have your homemade broth made, here are a few favorite recipes that you can use it in:

Recipe

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Homemade Chicken Broth

This homemade chicken broth recipe is ready to use in about 2 hours and comes together using simple ingreidents to give this broth a rich flavor.

Course Soup

Cuisine American

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings quarts

Calories 62kcal

Author Jessica Burgess

Ingredients

1 whole raw chicken
2 quarts water
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon black peppercorns
2 tablespoons sea salt
2 bay leaves
4 cloves garlic
3-4 carrots
3-4 celery stalks
1 onion
1 handful fresh parsley

Instructions

In a large stock pot, place whole chicken in the bottom. Combine thyme, rosemary,peppercorns, salt, bay leaves, garlic, carrots, onion, celery, and parsley. Pour water over top until ingredients are covered. 3-4 quarts.
Bring to a boil over high heat, and when boiling, reduce to a simmer and cook for about an hour, to an hour and a half or until chicken is done, and vegetables are soft.
Once it has finished cooking, remove veggies and chicken with a slotted spoon. (don't throw that beautiful chicken away! Shred and store for later use!
Strain the liquid through a mesh strainer, you can line with cheesecloth, but I don't mind a few little herbs in my stock. You can add more salt if needed.
If not using right away, let the stock cool to room temperature, and transfer to airtight containers or jars, and place in the refrigerator.

Notes

This broth can be stored in the fridge for up to five days.
This also freezes beautifully, for up to three months! Be sure to use a freezer-safe container if you choose to do this method!
To thaw, place the container in the fridge overnight and reheat as needed.

Nutrition

Twix Cookies

January 11, 2025

Twix Cookies, a combo of a buttery shortbread base, gooey caramel, and smooth chocolate. These chocolate caramel cookies have the taste of Twix candy bars, in cookie form.

Twix cookies with chocolate and caramel topping, stacked on top of one another.

If you are left with the urge to make more easy recipes with chocolate, you could try my No Bake Chocolate Pie for those times when you don’t want to turn on the oven. Or for another delicious dessert, make some Chocolate Peanut Butter Brownies that combine two of the best flavors in one recipe!

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Why You’ll Love This Recipe

Perfect for all occasions: Whether it's a holiday, birthday party, or just a casual gathering, these Twix bar Cookies will be the talk of the event, appealing to both children and adults alike.
Customizable to taste: If you're feeling creative, this recipe can easily be adapted with different types of chocolate or add-ins like nuts and sea salt for a personalized touch to this perfect treat.
Kid-friendly kitchen activity: Making Twix Cookies can be a fun and educational experience for children, allowing them to help with dipping in chocolate and layering the ingredients, all while learning basic baking skills.

Ingredients Needed

I’ve highlighted a couple of ingredients with some relevant notes. Aside from this, the ingredients needed are pretty basic.

Labeled ingredients with text, for Twix cookies recipe.

Powdered Sugar – Also known as confectioners’ sugar, this fine sugar is essential for creating a smooth and spreadable frosting. For best results, sift the powdered sugar before using it to prevent lumps and ensure a silky texture on your Twix Cookies.
Caramels – Quality matters when it comes to the caramel layer. Choose a premium brand of caramels for melting. For a foolproof melt and rich flavor, consider using soft caramels from a confectioner’s shop.
Milk Chocolate Chips – For the classic Twix taste, use high-quality milk chocolate chips. Ghirardelli chocolate chips melt beautifully and provide a luxuriant, creamy finish that complements the caramel and shortbread layers perfectly.

*Be sure to see the recipe card below for the full ingredients list & instructions!*

Substitutions

Sometimes substitutions are necessary because of ingredients that are unavailable or needed for dietary restrictions. Here are some suggestions that can help:

Caramels – If you are unable to find soft caramels, you can opt for a homemade caramel sauce or even dulce de leche as a rich and creamy alternative.
Cream – In recipes that require cream, such as for a caramel layer, coconut cream can be a lactose-free substitute that adds a subtle tropical flavor. For those not averse to dairy but out of cream, condensed milk can sometimes serve as a suitable alternative, especially in sweet recipes.
Milk Chocolate Chips – For a less sweet or dairy-free option, dark chocolate chips can be used. For a vegan alternative, look for dairy-free chocolate chips made with a cocoa butter base. If you want a more intense chocolate flavor, try using semi-sweet chocolate chips instead.

Variations

White Chocolate Dream: Swap the milk chocolate for white chocolate chips for a sweeter, creamier taste. This version is especially delightful for white chocolate enthusiasts.
Nutty Crunch: Mix in some finely chopped pecans or almonds into the caramel layer before setting, adding texture and a nutty flavor to your delicious cookie.
Sea Salt Sprinkle: Enhance the flavors by lightly sprinkling sea salt over the chocolate layer before it sets, offering a savory contrast to the sweet caramel and chocolate.
Cookie Butter Base: Experiment with cookie butter spread as a base layer for a twist that brings a spiced, gingerbread-like dimension to the flavor profile.

How to Make Twix Cookies

STEP 1: Prepare Baking Sheets – Line two baking sheets with parchment paper to prevent cookies from sticking.

STEP 2: Mix Dry Ingredients – In a large bowl, combine flour, sugar, and salt by whisking them together.

STEP 3: Incorporate Wet Ingredients – Melt butter and add it to the bowl along with the vanilla. Use a spatula to mix the ingredients until they’re just combined, then use your hands to form a dough ball.

STEP 4: Chill Dough – Flatten the dough into a disk, cover it in plastic wrap, and refrigerate between 1 hour and overnight to firm up.

STEP 5: Rest Dough – Before rolling, let the dough rest at room temperature for 15 minutes to 1 hour, depending on how long it was chilled.

STEP 6: Preheat Oven – Around 10 minutes before you’re ready to roll out the dough, set the oven to preheat at 350 degrees Fahrenheit.

STEP 7: Roll and Cut Dough – On a floured surface, gently roll the dough to a thickness between ¼ and ½ inch, then use a round cookie cutter to form circles. Place the cut cookies on the prepared sheets, spacing them about 1 inch apart. Re-roll and cut any remaining dough.

Baked shortbread cookies on a baking sheet, ready for Twix topping.

STEP 8: Bake Cookies – Bake for 12-14 minutes until the edges are firm and the bottoms of the cookies have a light golden hue. Allow them to cool on the baking sheet for a few minutes before transferring them to a cooling wire rack.

STEP 9: Melt Caramels – Place caramels in a medium bowl with cream or milk and melt in the microwave oven, stirring halfway through the heating process until smooth and fully melted.

STEP 10: Add Caramel to Cookies – Dollop a tablespoon of the melted creamy caramel onto the top of each cookie, spreading it close to the edges, and then chill the cookies to set the layer of caramel.

STEP 11: Melt Chocolate – Put chocolate chips and oil in a microwave-safe bowl and heat in short bursts, stirring regularly to avoid overheating until fully melted.

Image collage of how to make Twix Cookies.

STEP 12: Layer Chocolate – Spoon or scoop the melted chocolate onto the caramel-covered cookies, spreading it nearly to the caramel’s edges with a swirling motion.

STEP 13: Set Chocolate – Allow the chocolate to harden on the cookies for a short time in the fridge or at room temperature, then they are ready to enjoy!

Twix cookies ready to eat, sitting on white plate, with chocolate and caramel topping.

Recipe Pro Tips

Evenly Rolled Dough: For uniform cookies, use rolling pin guides or a pair of chopsticks on either side of the dough when rolling it out.
Precise Caramel Layer: To achieve a neat caramel layer, use a silicone mold or an ice cube tray sprayed with cooking spray as a template. Pour the caramel into the mold, then freeze for easy placement on your cookies.
Smooth Chocolate Topping: For a glossy chocolate finish, consider tempering the chocolate if you’re experienced with the technique, or else ensure your chocolate isn’t too hot when you pour it over the caramel for that smooth shiny surface.
Cookie Craftsmanship: If your chocolate sets too quickly, warm the knife in hot water before slicing for cleaner cuts without cracking the chocolate layer.
Cream Over Milk: I strongly suggest using cream instead of milk for the caramel. The cream creates a thicker and more stable caramel layer. When milk is used, the caramel may spread slightly after being at room temperature. However, milk can still be used if necessary.

Recipe FAQs

Can I use gluten-free flour instead of all-purpose flour for the cookies?

Yes, you can use a gluten-free flour blend designated for baking, but keep in mind that the texture and taste of your cookies may vary slightly from the original recipe.

What can I substitute for vanilla extract in the cookie dough?

If you don’t have vanilla extract, you can try almond extract for a different flavor profile or omit it altogether. The buttery flavor of the shortbread will still shine through.

Is there a way to prevent the caramel from becoming too hard?

The key is to watch the caramel closely as it melts with the cream or milk. Overcooking can cause it to harden too much once cooled. Additionally, adding a bit more cream or milk can help keep the caramel layer soft.

Can I use a stovetop method to melt the chocolate and caramel instead of a microwave?

Absolutely! You can melt both the caramel and chocolate in a double boiler on the stove, just be sure to stir continuously to prevent burning and to achieve a smooth texture.

My cookies came out too crumbly, what did I do wrong?

Crumbly cookies can result from various factors, including measuring the flour incorrectly, overmixing the dough, or not allowing the dough to chill sufficiently. Make sure to measure your ingredients carefully and follow the steps for chilling and resting the dough.

How do I ensure my cookies are all the same size?

Use a cookie cutter or the rim of a glass to ensure consistent shapes and sizes. For even thickness, use a rolling pin with adjustable rings or place guides such as wooden dowels on each side of the dough when rolling out.

What to Serve with Twix Cookies

Twix cookies are a delightful treat on their own, but they also pair beautifully with a variety of beverages and snacks. Serve them alongside a steaming mug of hot cocoa or a cold glass of milk to complement their rich, buttery flavors.

If serving at a gathering, consider a dessert platter with fresh fruit and an assortment of cheeses, which will offer a pleasant counterbalance to the caramel and chocolate notes of the cookies.

Storage

To keep your Twix cookies tasting fresh, place them in an airtight container and store at room temperature for up to 5 days. For longer storage, you can refrigerate them for up to 2 weeks.

To freeze: These cookies are also freezer-friendly-layer them between sheets of parchment paper in a freezer-safe container, and they can be stored for up to 3 months.

To thaw: Simply thaw them at room temperature or give them a brief stint in the microwave for a warm, gooey treat.

In the mood for more cookies? You could try making these Rocky Road Cookies that are packed with flavor but still simple to make. Or try some of my Easy Chocolate Turtle Cookies Recipe if you are still craving chocolate and caramel!

Or, for some of my other favorite easy desserts, give one of these a try:

Recipe

Stack of Twix cookies on white marble counter.

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5 from 2 votes

Twix Cookies

Twix Cookies: An easy cookie recipe made with a thumbprint to trap in all of that gooey caramel center and sweet chocolate drizzle.

Course Dessert

Cuisine American

Prep Time 40

Cook Time 15

Total Time 55

Servings cookies

Calories 235kcal

Author Jessica Burgess

Ingredients

3 cups all-purpose flour spooned into measuring cup and leveled
1 cup powdered sugar
1 teaspoon salt
1 ¼ cup unsalted butter melted
1 teaspoon vanilla
2 packages of 11-ounce caramels
2 tablespoons cream or milk
2 cups milk chocolate chips
2 teaspoons vegetable oil

Instructions

Line two baking sheets with parchment paper.
In a large bowl, whisk together flour, sugar and salt.
Add melted butter and vanilla and combine ingredients together with a spatula, just until incorporated and combined. Using your hands, form the dough into a ball.
Flatten dough into a disk, cover with plastic wrap, and chill dough for 1 hour to overnight. The dough can be rolled out without refrigeration but will stay together best with a little chilling.
Take the dough disc out of the fridge and let rest for 15 minutes- 1 hour depending on the length of refrigeration. The dough needs to be slightly soft to be able to roll out.
10 minutes before rolling out, preheat oven to 350 degrees Fahrenheit.
On a floured surface, gently roll dough ¼ to ½ inch thick. Using a 2 ½ inch round cookie cutter, cut dough into circles and place on prepared baking sheets about 1 inch apart. Combine leftover dough and roll out and cut again until all the dough is used.
Bake cookies for 12-14 minutes until the edges are set and the bottom of the cookies are lightly golden. Let cool on cookie sheets for 2-3 minutes and transfer to a cooling rack to cool.
Unwrap caramels and place them in a medium-sized microwaveable bowl. Add cream or milk. Microwave for 45 seconds. Remove the bowl from the microwave and stir with a wooden spoon. Reheat in the microwave for an additional 30-45 seconds and stir until caramel is completely melted, slightly reheating again in the microwave if necessary.
Using a tablespoon or 1-inch cookie scoop, drop approximately 1 tablespoon of caramel onto the center of a cookie. Using the back of a spoon sprayed with cooking spray, spread the caramel to almost the edge of the cookie. Place the cookie on a clean cookie sheet and repeat with all the cookies. Place cookies in the fridge for approximately 15-30 minutes for the caramel to set.
Pour chocolate chips into a microwaveable bowl. Add oil. Microwave for 30 seconds, then stir with a spatula. Repeat in 15-second intervals, stirring between each one, until chocolate is completely melted. Do not microwave for too long or the chocolate will overheat and seize.
Using a spoon or a 1-inch cookie scoop, place ¾ tablespoon of chocolate on the center of the cookie over the caramel. Spread the chocolate with a spoon, knife, or offset icing spatula to almost the edges of the caramel, swirling as you go.
Allow the chocolate to set, for a few minutes in the fridge or at room temperature, and enjoy!

Notes

Evenly Rolled Dough: For uniform cookies, use rolling pin guides or a pair of chopsticks on either side of the dough when rolling it out.
Precise Caramel Layer: To achieve a neat caramel layer, use a silicone mold or an ice cube tray sprayed with cooking spray as a template. Pour the caramel into the mold, then freeze for easy placement on your cookies.
Smooth Chocolate Topping: For a glossy chocolate finish, consider tempering the chocolate if you’re experienced with the technique, or else ensure your chocolate isn’t too hot when you pour it over the caramel for that smooth shiny surface.
Cookie Craftsmanship: If your chocolate sets too quickly, warm the knife in hot water before slicing for cleaner cuts without cracking the chocolate layer.

Nutrition

Biscoff Fudge

January 8, 2025

Biscoff Fudge: Creamy layers of cookie butter-infused fudge, white chocolate fudge, and crunchy cookie pieces make this easy no-bake dessert absolutely irresistible! Much like our No Bake Biscoff Pie, which looks beautiful sitting next to this fudge on your holiday dessert table.

A close up photo of pieces of fudge stacked up in the foreground with a jar of cookie butter in the background

If you need a simple no-bake dessert that is a crowd-pleaser than look no further than fudge! These easy fudge recipes are the perfect treat for your sweet tooth: decadent Cookie Dough Fudge or our classic Peanut Butter fudge!

Why You’ll Love This Fudge Recipe

This delicious fudge is made with a handful of ingredients. No, literally – there are only 5 ingredients! Better yet, you can find all of them at your local grocery store!

If you are a Biscoff lover, then this fudge recipe will make your day. There is Biscoff cookie butter and Biscoff crumbs (if you have extra crumbs, consider making a Biscoff crust for later or even making this Biscoff cupcake recipe to sprinkle the crumbs on top!) stirred inside the fudge and there are even more Biscoff cookies crumbled on top!

Fudge transports easily so it makes a natural dessert choice for a potluck or party and a great gift for the foodies in your life.

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Ingredients

You’ll make this Biscoff fudge with white chocolate, Biscoff cookies (or speculoos biscuits), and a few more pantry ingredients. That’s it!

Bowls of white chocolate chips, crushed Biscoff cookies and sweetened condensed milk and a jar of cookie butter are displayed on a white marble background — Ingredients

White chocolate chips – I love the Ghiradelli brand but you can use your favorite.
Vanilla extract – pure vanilla extract is recommended over imitation, although it will work if that’s what you have.
Biscoff cookie butter spread – usually found in the grocery store by the peanut butter.
Biscoff cookies (or “Lotus”) – usually found in the grocery store, along with other cookies.

See the printable recipe card below for the full list of ingredients, instructions, and detailed notes for this creamy Biscoff fudge.

How to Make Biscoff Fudge

You will love how easy this fudge recipe is! The step-by-step instructions below will give you a gorgeously layered, addictively flavored fudgy dessert in no time!

First, line an 8×8 baking dish with parchment paper or wax paper and set it aside.
Then, in a large microwave-proof bowl, combine the sweetened condensed milk and vanilla extract and microwave for 30 seconds until the mixture is hot but not bubbling.
Add the white chocolate chips to the hot milk mixture and let the sit for about 30 seconds before stirring to allow them to melt. You can microwave it for an additional seconds if needed to melt the chips completely. Stir until all of the chips are melted and the mixture is smooth and creamy. *Remove 1 ½ cups of the white chocolate fudge mixture and set it aside.

A glass mixing bowl containing sweetened condensed milk and vanilla extract is centered on a white marble background — Heat milk and vanilla

White chocolate chips have been added to a glass mixing bowl containing sweetened condensed milk and vanilla extract — Add white chocolate chips

Now, add the Lotus cookie butter and fine Biscoff crumbs into the large bowl of warm white chocolate mixture.

A scoop of cookie butter has been added to a creamy white chocolate mixture in a large glass mixing bowl — Stir in cookie butter

Biscoff cookie pieces have been added to a glass mixing bowl with a cookie butter white chocolate mixture — Add cookie crumbs

Stir the biscoff fudge mixture until the cookie spread and cookie crumbs are incorporated. Work quickly as the fudge will start to thicken fast.
Pour the cookie butter mixture into the prepared dish and spread it evenly in the bottom of the pan.

A large glass mixing bowl contains a caramel colored mixture studded with cookie pieces — Mix well

Caramel colored fudge studded with cookie pieces has been spread in a parchment paper lined 8x8 white baking dish — Spread in an 8×8 pan

Then, pour or spread the reserved white chocolate mixure over the biscoff layer.
Sprinkle the large Biscoff biscuit pieces over the top of the white chocolate fudge layer. Place the dish in the refrigerator for at least 30 minutes to all the fudge to cool and set.

A layer of melted white chocolate has been spread on top of fudge in a square white baking dish — Add the white chocolate layer

Biscoff cookies pieces and cookie crumbs top a pan of fudge — Top with cookie pieces

Finally, remove the fudge from the refrigerator and cut it into about 30 squares. Serve the cookie butter fudge chilled or at room temperature

A pan of white chocolate cookie topped fudge has been cut into squares. A jar of cookie butter and speculoos cookies are in the top of the photo as well

Have no fear. Those small pieces of fudge pack BIG Biscoff flavor!

Substitutions & Variations

We’re sharing a few ways you can easily adjust this recipe below:

Vanilla extract pairs well with the Biscoff cookies, but you can use almond extract for a hint of slightly nutty flavor.
We used white chocolate chips, but you can also make this fudge with milk chocolate chips. The flavor will change slightly, but I bet it will still be utterly delicious. Can you ever go wrong with cookies and chocolate?
If you can’t find the Lotus brand of Biscoff spread, Trader Joe’s cookie butter is a perfect substitute.

FAQs

Don’t be surprised if this is the first time you’ve heard of Biscoff cookies or Biscoff spread. However, once you buy them, I’m fairly certain it won’t be your last!

What is the flavour of Biscoff? Biscoff cookies (or Lotus Biscoff biscuits or speculoos cookies) are a crispy buttery cookie with the warm flavors of brown sugar, cinnamon and ginger.
What is Biscoff made of? Like most cookies, there are basic ingredients like flour, sugar, oil and a leavening (rising) agent. Then, to give that warm spicy flavor, cinnamon is added. There are no nuts in Biscoff cookies.
What is Biscoff spread used for? This spread has the consistency of peanut butter but it tastes like spreadable cookies! You can put Lotus Biscoff spread on toast or English muffins, use it to make this fudge (of course!), heat it up and drizzle it on ice cream, blend it with cream cheese to slather on bagels, use it to dip fruit in or just eat it by the spoonful. (We won’t tell.)

A close up photo of pieces of fudge that allows the layers of fudge, white chocolate and cookie pieces

Storage

This Biscoff fudge can be stored in an air-tight container in your refrigerator for up to 7 days.

You can also store this creamy fudge in a freezer-safe container for up to 6 months in your freezer. You never have to go fudge-less again!

A close up photo a stack of pieces of fudge, surrounded by more fudge squares, a jar of cookie butter and a few more speculoos cookies

Biscoff fans, this Biscoff Cheesecake is absolutely scrumptious and these Biscoff truffles are equally as good! And if you’re a sucker for a recipe that celebrates cookies, try the BEST Oreo dessert! Finally, if you need another no bake dessert that is delicious any time of year, No Bake Peanut Butter Bars should do it!

What Biscoff desserts should we make next? Biscoff brownies? Biscoff cupcakes? Let me know!

Recipe

The center of the photo is a stack of 3 pieces of fudge with additional pieces scattered around the stack

Print Pin

5 from 6 votes

Biscoff Fudge

Biscoff Fudge: Creamy layers of cookie butter infused fudge, white chocolate fudge and crunchy cookie pieces make this easy no-bake dessert absolutely irresistible!

Course Dessert, Snack

Cuisine American

Prep Time 10

Chilling Time 30

Total Time 40

Servings squares

Calories 167kcal

Author Jessica Burgess

Ingredients

14 ounces sweetened condensed milk
3 cups white chocolate chips
1 teaspoon pure vanilla extract
½ cup Biscoff cookie butter
12 Biscoff cookies crushed into fine crumbs
6 Biscoff cookies crumbled into pieces

Instructions

Line an 8×8 baking dish with parchment paper and set aside.
In a large microwave-safe bowl, combine the sweetened condensed milk and vanilla extract and microwave in 30-second intervals until the mixture is hot, but not bubbling.
Quickly add the white chocolate chips to the hot milk mixture and let them sit for about 30 seconds before stirring to allow the white chocolate chips to melt. You can microwave it for an additional 30 seconds if needed to melt the chips completely. Stir until all chips are melted and the mixture is smooth. Remove 1 ½ cups of the white chocolate chip mixture and set it aside.
Now, add the cookie butter and fine Biscoff crumbs into the large bowl of warm white chocolate mixture.
Stir the biscoff fudge mixture until the cookie spread and cookie crumbs are incorporated. (Work quickly as the fudge will start to thicken fast.)
Pour the cookie butter mixture into the prepared dish and evenly pour or spread it in the bottom of the pan. Then, pour or spread the remaining white chocolate mixture that you set aside over the biscoff layer.
Sprinkle the large Biscoff biscuit pieces over the top of the white chocolate fudge layer. Place the dish in the refrigerator for at least 30 minutes to all the fudge to cool and set.
Remove the fudge from the refrigerator and cut it into about 30 squares. Serve this easy fudge chilled or at room temperature.

Video

Notes

This Biscoff fudge can be stored in an airtight container in your refrigerator for up to 7 days or in a freezer-safe container for up to 6 months in the freezer.

Nutrition

Croissant Bread Pudding

January 6, 2025

Croissant Bread Pudding is a simple, decadent dessert made with creamy custard, flaky croissants, and a warm homemade vanilla sauce!

A close up photo of a piece of bread pudding garnished with whipped cream, fresh berries and a drizzle of creamy vanilla sauce — Croissant bread pudding

Bread pudding is a pretty big deal around here. You may remember this original recipe for bread pudding. We’ve even made Donut Bread Pudding, Chocolate bread pudding, and Banana Bread Pudding. But now, buckle up for this version made with buttery croissants and a thick glorious vanilla sauce!

Why You’ll Love This Recipe

I think bread pudding might be my favorite dessert. Since the ingredients are easy to keep stocked in your kitchen, this is a good recipe for unexpected entertaining.

Bread pudding is a great way to use stale bread and stale croissants (or any stale types of bread or buns) so it doesn’t get thrown away.

This is one of those recipes that uses basic ingredients and no special tools or techniques. Oh, but when it is served, the scents of toasty baked croissants, cinnamon and vanilla will really wow your family and guests!

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Ingredients

You can pick up all the simple ingredients for this croissant bread pudding recipe at your local grocery store. In fact, I bet that you have most of them in your pantry and kitchen right now!

Croissants, eggs, butter, milk, sugar, vanilla and cinnamon are displayed on a white marble background — Ingredients

How to Make Croissant Bread Pudding

You can find the entire list of ingredients in the recipe card below. I’ve provided a few helpful notes about some of the key ingredients, below:

Large croissants – Cut into cubes (about 12 cups of croissant pieces)
Whole milk – 2%, skim, heavy cream, or half and half can also be used
Sugar – White, granulated sugar
Vanilla extract – pure vanilla is recommended, although imitation can be used if needed.

For the Warm Vanilla Sauce

Whole milk – Whole is recommended for the right consistency but other types will work if needed.
Sugar – white granulated sugar

Instructions

Preheat your oven to 350 degrees F.
Prepare a 19×13 baking dish with non-stick cooking spray. Spread out the croissant cubes evenly in the dish. Set aside.
Whisk the whole eggs in a large mixing bowl. Then, add the milk, sugar, vanilla extract, and spices and whisk until the sugar dissolves and the custard mixture is well combined.

A 9x13 baking dish is filled with cubes of croissant — Add croissant cubes

A mixing bowl contains and egg and cream mixture with spices added, ready to be whisked — Whisk the custard together

Pour the custard mixture evenly over the croissant cubes. Use a spatula to gently toss the croissant pieces to ensure that they are all coated with the custard.

A close up photo of a cinnamon egg and cream mixture being poured over a baking dish of cubed croissants — Pour the custard over

Let the bread pudding rest on the counter for 15 minutes so the custard is absorbed into the croissant pieces. Gently toss the bread mixture pudding again and let it rest for 15 more minutes.
Bake for 50 minutes until the custard sets and the croissants are puffy and golden brown. Allow the bread pudding to cool slightly as you make the vanilla sauce.

A spatula tosses cubed croissants in a rich egg and cream mixture in a white 9x13 baking dish — Toss the croissant cubes

A white 9x13 baking dish of baked croissant bread pudding is surrounded by fresh berries — Bake until golden

How to Make the Vanilla Sauce

Cut the butter into 4 pieces to help it melt easier.
Then, to a small saucepan over medium heat, add the butter, milk, sugar and vanilla extract. Stir occasionally until the butter has melted.
Next, add one tablespoon of cornstarch and a pinch of salt. Remove the sauce from the heat and whisk until the cornstarch is dissolved and the sauce is smooth and glossy. If you prefer a thicker sauce, add up to one additional tablespoon of cornstarch, whisking to combine.

The ingredients for a thick glossy vanilla sauce are combined in a small metal sauce pan — Vanilla sauce ingredients

A wooden spoon stirs a thick glossy vanilla sauce in a small metal sauce pan — Stir or whisk until smooth

Serve the bread pudding and drizzle the vanilla sauce over the top of the bread pudding. To make this simple dessert a special treat, garnish each serving with whipped cream and berries!

Plates of bread pudding garnished with fresh berries, a small pitcher of vanilla sauce, a bowl of berries and forks are included in a welcoming breakfast spread — Croissant Bread Pudding Slice

Substitutions

Croissant bread pudding with sauce is a simple but impressive dessert. We have a few suggestions so you can make this recipe right now with what you might have on hand.

Stale croissants or day-old croissants really soak up the creamy custard, but if you don’t have time, fresh croissants will still result in a delicious bread pudding.
For an even creamier custard, use a combination of whole milk, heavy cream or half and half.

Variations

We’ve got some fun ways to really take this bread pudding recipe over the top!

We used traditional butter croissants for this croissant bread and butter pudding, but you can use chocolate croissants or almond croissants.
While we topped the bread pudding with fruit, you can bake fresh berries right into the bread pudding! Toss one cup of fresh fruit in with the croissant cubes before baking.
Instead of vanilla sauce, serve this dessert bread pudding with maple syrup, a berry compote, caramel or chocolate sauce.
Sprinkle a few tablespoons of chocolate chips or pecan pieces to add texture and flavor to this dessert.
We love to garnish this warm pudding with fresh fruit or fresh berries like blueberries, blackberries and strawberries. Some other fruit options are sliced peaches, sliced bananas and even warmed fruit jam.
To really impress your family and guests, serve this dessert bread pudding with vanilla ice cream, too!

How to Store Croissant Bread Pudding

Keep leftovers stored in an airtight container in the refrigerator for up to 5 days.

A serving of croissant bread pudding sits on a white plate garnished with vanilla sauce, whipped cream and fresh berries

FAQs

Does croissant bread pudding need to be refrigerated after baking?

Since bread pudding is a pretty moist baked good and it contains dairy, we recommend refrigerating any leftovers.

Can you eat bread and butter pudding cold?

Sure! Since the custard mixture containing eggs and dairy is cooked thoroughly, it is safe to eat cold.

How do you reheat croissant bread pudding?

To reheat single servings of the bread pudding, microwave for one minute. If you need to reheat a larger portion, warm it in the oven, covered in aluminum foil, at 350 degrees F for 10-15 minutes or until warmed through.

Recipe

A serving of bread pudding sits on a white plate garnished with fresh berrries and vanilla sauce

Print Pin

5 from 5 votes

Croissant Bread Pudding

Croissant Bread Pudding is a simple, delicious dessert made with creamy custard, flaky croissants and a warm homemade vanilla sauce!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 630kcal

Author Jessica Burgess

Ingredients

For the bread pudding

7-9 croissants cubed (about 12 cups)
5 large eggs
3 cups whole milk
1 cup granulated sugar
1 ½ teaspoons vanilla extract
¼ teaspoon ground nutmeg
2 teaspoons ground cinnamon `
½ teaspoon salt

To make the vanilla sauce

½ cup unsalted butter
¾ cup whole milk
½ cup granulated sugar
2 teaspoons vanilla extract
1-2 tablespoons cornstarch
⅛ teaspoon salt

Instructions

To make the croissant bread pudding

Preheat the oven to 350 degrees F.
Prepare a 9×13 baking dish with non-stick cooking spray. Spread out the croissant cubes evenly in the dish. Set aside.
Whisk the whole eggs in a large mixing bowl. Then, add the milk, sugar, vanilla extract and spices and whisk until the sugar dissolves and the custard mixture is well combined.
Pour the custard mixture evenly over the croissant cubes. Use a spatula to gently toss the croisssant pieces to make sure they are all coated with the custard.
Let the bread pudding rest on the counter for 15 minutes so the custard is absorbed into the croissant pieces. Gently toss the croissants and let it rest for 15 more minutes.
Bake for 50 minutes until the custard sets and the croissants are puffy and golden brown. Allow the bread pudding to cool slightly as you make the vanilla sauce.

To prepare the vanilla sauce

Cut the butter into 4 pieces.
Then, to a small saucepan over medium heat, add the butter, milk, sugar and vanilla extract. Stir occasionally until the butter has melted.
Next, add one tablespoon of cornstarch and a pinch of salt. Remove the sauce from the heat and whisk until the cornstarch is dissolved and the sauce is smooth and glossy. If you prefer a thicker sauce, add up to one additional tablespoon of cornstarch, whisking to combine.
Serve the bread pudding with a drizzle of vanilla sauce. For a special treat, garnish each serving with whipped cream and fresh berries.

Notes

I recommend chopping the croissants into cubes and letting them dry overnight. Stale croissants will result in the best texture for the bread pudding.
The 30 minute resting period (and the toss half-way through) helps all of the croissant pieces soak up the custard, so the resulting bread pudding is moist without being soggy.
For a creamier custard, use a combination of whole milk, heavy cream or half and half.
Keep leftovers stored in an airtight container in the refrigerator for up to 5 days.

Nutrition

Loaded Baked Potato Soup Recipe

January 5, 2025

Loaded Baked Potato Soup: This easy soup recipe is comforting on a cool night and quick enough for a busy weeknight dinner.

So… the grocery store had a sale on russet potatoes. With my bargain shopping and money-saving strategies I’ve been implementing lately, I totally took advantage of this deal. “Buy one 5 lb bag of potatoes for $2.99, get one free.” Say What!? Do you know how many meals/side dishes I can make with 2-5 lb bags of potatoes? This, my friend, is how this potato soup was born.

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Why You’ll Love This Soup Recipe

Simple ingredients – Even though this soup has tons of flavor, the ingredients are easy to find and you may even have most of them on hand.
Quick – This soup is ready in under 30 minutes so it’s a great option for a busy weeknight.
Large batch – Whether you’re feeding a crowd or making a recipe that you want to freeze for later, this potato soup is a crowd-pleaser and freezes great.

Ingredients

You can find the full list of ingredients in the recipe card below but here are a few notes about key ingredients:

Potatoes – I use russet potatoes but you can also use red or yellow potatoes if that’s what you have on hand.
Chicken broth – You can use storebought or make your own homemade chicken broth or even broth out of a rotisserie chicken.
Bacon bits – Real, cooked bacon bit pieces can purchased but you can also make your own bacon and chop it in to fine pieces. I love cooking bacon in the air fryer for this recipe since it’s quick.
Ranch seasoning – The seasoning that comes in packets to make ranch dressing is recommended here. However, if you only have ranch dressing, that can work too. I’d start by adding ¼ cup of ranch dressing and adding more if desired.
Sour cream – Don’t buy sour cream just for this recipe since it uses such a little amount. Try using cream cheese instead.
Heavy cream – As with the sour cream, don’t buy a container of heavy cream just for this recipe. You can simply add a little more milk, or even a little butter if desired to help add depth to this soup.

How to Make Loaded Potato Soup

Just a few steps are required before letting this soup simmer on the stove to let the flavors come together.

Cube the Potatoes:

When you make potato soup, do you cut the potatoes up in to small chunks like this? Or do you leave them fairly large or mash them completely? I’ve had so many different versions of potato soup, and I can honestly say that I don’t really care how the texture of the soup is. But for this batch, I decided to cut them up in to about ½ in.-1 in. cubes.

Boil potatoes in water, in a large stock pot until tender.
Drain potatoes and return to pot.
Add in remaining ingredients, and let simmer for at least 10-15 minutes to let cook through.

Tip: You can also boil potatoes in chicken broth instead of water for more flavor but reserve ½ chicken broth for the soup.

FAQs

What is loaded potato soup made of?

Baking potatoes, cheese, bacon, sour cream, spices, milk and heavy cream come together to create a creamy, flavorful, comforting soup.

How do you thicken loaded baked potato soup?

Making a roux for a soup can thicken it. You can do this by mixing together 1 tablespoon of flour and 1 tablespoon of cold water, then whisk it in to the soup and allow it to heat through and thicken until desired consistency. Tip: Adding a tablespoon of soup to the roux before adding it to the pot of soup can help make sure there aren’t clumps.

Do you have to peel potatoes for potato soup?

You don’t have to, and leaving the peels on can help potatoes stay more firm in the soup.

What to Serve with This Soup

This house salad recipe and these fluffy cheese biscuits go amazing with this loaded baked potato soup! They’re both easy and round out the meal wonderfully!

If you love creamy soups like this loaded baked potato soup, then you can’t miss out on this creamy clam chowder (It also uses potatoes)! Or, if you like a little spice, this buffalo chicken soup is a family favorite.

Recipe

Loaded Potato Soup in small crock, next to fabric napkin.

Print Pin

5 from 1 vote

Loaded Baked Potato Soup Recipe

This loaded baked potato soup recipe is so easy to make and is full of comforting ingredients. Best of all it can be made in under 30 minutes.

Course Soup

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 461kcal

Author Jessica Burgess

Ingredients

6 pounds russet potatoes
½ cup chicken broth
½ cup heavy whipping cream
2 cups whole milk
1 Tablespoon onion powder
1 Tablespoon garlic powder
⅓ cup sour cream
¼ cup parmesan cheese
1 cup real bacon bits
1 package ranch seasoning
salt and pepper to taste

Instructions

Wash, peel, and cut potatoes into small ½ inch cubes or so.
Boil potatoes in water, in a large stock pot until tender.
Drain potatoes and return to pot.
Add in remaining ingredients, and let simmer for at least 10-15 minutes to let cook through.

Notes

Tip: Potato soup can have a chunky texture or smooth. If you prefer a smoother texture, mash the cooked potatoes before adding all of the ingredients together.

Nutrition

Air Fryer Brats

January 5, 2025

Air Fryer Brats: Cooking brats in the air fryer is easy, and it leaves them with a golden, crisp outer edge and a juicy flavor!

Bratwursts that were cooked in the air fryer, resting on a plate.

Brats only take about 10 minutes in a 400° air fryer so dinner or lunch is on the table in a flash! Cooking brats on the stove takes about 25 minutes, so a bit longer but it’s definitely an option.

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Why You’ll Want to Cook Brats in the Air Fryer

Sure, cooking brats in the oven is easy. But for some reason, using the air fryer almost feels easier… and perhaps it’s because you don’t have to heat up the entire oven just for a small batch of brats.

And honestly, I almost feel silly calling this a “recipe” since it’s so stinking easy. You open the package of brats, put them in the air fryer, and then eat them. That’s it!

But it IS helpful to know how long to cook brats in the air fryer and what temperature to cook them at, AND to see what kinds of toppings you can have for brats, so I decided it was necessary to create this “recipe.”

Cooking Raw Brats in the Air Fryer

Now for this recipe, I’m using raw, or uncooked, brats from the grocery store.

Can you reheat pre-cooked or leftover sausages (brats)? You bet… it won’t take as long, but it’s definitely the way I re-heat them. For some reason, it’s so much better in the air fryer!

Now, if you ask me, my favorite brats are the flavored brats… and I’m talking the brats that you can’t get at the grocery store. I love finding hole-in-the-wall butcher shops to see if they offer out-of-the-box flavors in uncooked brats like: chipotle brats, or something fun like maple and brown sugar.

More Air Fryer Recipes You’ll Love:

How to Cook Brats in the Air Fryer

Depending on your air fryer model, some say to preheat before cooking. But let’s get real, I’m cooking brats, not a gourmet soufflé. So I just place them in the basket and get to cooking.

How long do you cook brats in the air fryer?

When I don’t preheat my air fryer, I like to cook them at 400° for about 10 minutes. (Or until the internal temperature reaches 160°.)

NOTE: If you preheat your air fryer, your cooking time may not be as long.

“Do I Have to Flip Brats in the Air Fryer?”

You don’t have to but if you can, it does help it cook through more evenly. But I’ll say… my Chefman air fryer is a boss and it rarely fails me if I forget to flip. But for those who use an air fryer/toaster oven combo… it may be more ideal to flip the brats after 5 minutes.

Johnsonville Brats

Johnsonville is the standard in our house unless we visit a butcher shop and get a fun, local flavor.

Johnsonville has a lot of different flavors of brats and sausages that we like to rotate through, like:

Irish O’Garlic
Hot & Spicy
Cheddar & Bacon
… and they have more fun flavors!

For today’s recipe, we’re sticking with the Original brats. But if you have Italian sausages to cook, we love cooking those sausages in the oven too!

“Do I Need to use cooking spray for the air fryer?”

Most air fryer manuals say not to us cooking spray on the baskets because it can damage the coating… so I never spray mine. And for brats, I never have a problem with them sticking.

But if you do have problems with food sticking, you can try using parchment paper! This may mess with the texture of foods frying (since air won’t be able to freely circulate like it does without it) but it’s worth a try!

Look at those beauties after 10 minutes! They’re plump, juicy, and ready to fall onto a brat bun with your favorite toppings!

Tips for Cooking Brats

I absolutely LOVE making a package (or two) of brats on a Sunday evening so we can eat them all week for lunch or a last-minute dinner idea.

Granted… it only takes 10 minutes to cook them from raw, but my boys and husband see cooked brats in the fridge and for some reason, they think it’s easier to grab and go!
If eating brats on a bun isn’t your style, or if you’re trying to do low-carb or keto, eating them plain, and slicing them in to small circles is a great way to eat them. Dip them in a fun sauce like horseradish mustard, bbq sauce or a butter-garlic aioli

Bratwurst Topping Ideas

When I was taking photos for this post, I didn’t have any of my favorite toppings for brats on hand.

But you know what, this is a post about how to cook brats in the air fryer anyway, not “brat topping ideas.”

However, I’m going to go out on a limb here (a very short one) and say that you’d like some ideas to fancy up your brat life, am I right? So I’ll give you some of our favorite toppings to solidify your brat-making experience here.

Brat (and Sausage) Toppings:

Sauerkraut (Fun fact: I ate 3 foot-long brats with sauerkraut on them at a Cardinals baseball game 15 years ago and I wasn’t miserable and could have gone for a 4th.)
Onions (Get fancy and saute onions in butter for a punch of flavor that will have the neighbor’s husband running over to see what that glorious smell is – so close the windows so that doesn’t happen. Who needs more men begging for dinner?)
Peppers – (See above note. Saute… close the windows.)
Spicy Mustard
BBQ Sauce
Jalapenos
Nacho Cheese
Pizza Sauce (and add mozzarella cheese for a pizza brat/dog)
Crumbled bacon
Mac & Cheese
…. and see my Hot Dog Bar for more fun ideas!

I love easy-to-make meals like this one, that leaves room for customizing. Here are other recipes you’ll love that are quick, simple, and fun to customize:

Recipe

Bratwursts cooked in the air fryer, resting on a plate.

Print Pin

5 from 7 votes

Easy Air Fryer Brats

Air Fryer Brats: Cooking raw brats only takes about 10 minutes in a 400° air fryer, creating juicy brats and it gets dinner on the table in a flash!

Course Main Course

Cuisine American

Cook Time 10

Total Time 10

Servings brats

Calories 220kcal

Author Jessica Burgess

Equipment

air fryer

Ingredients

5 brats raw, uncooked
Toppings Desired See post for ideas!

Instructions

Place brats in a single layer in the fryer basket.
Cook at 400° for 10 minutes (flip half way through) or until internal temperature of brats reach 160°. (See notes.)

Notes

Air fryers can vary with cook times and temperatures, depending on the brand and style. It’s always best to test and watch the food you’re cooking carefully to make sure yours doesn’t cook faster/stronger than what mine may.

Also, make sure to check the internal temperature of the brats to make sure they reach 160° before consuming.

Make a package (or two) of brats at a time and leave them in the refrigerator for an easy to reheat snack, lunch or dinner.

If eating brats on a bun isn’t your style, or if you’re trying to do low-carb or keto, eating them plain, and slicing them in to small circles is a great way to eat them. Dip them in a fun sauce like horseradish mustard, bbq sauce, or a butter-garlic aioli

Nutrition

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Chicken Spaghetti with Rotel

December 28, 2024

This Chicken Spaghetti with Rotel is the ultimate creamy, cheesy comfort food! Shredded chicken, Rotel tomatoes, and topped with cheddar cheese, it's a quick and easy dinner your family will love.

Perfect for weeknights or when you need a satisfying, crowd-pleasing meal, and ready in 45 minutes!

Chicken spaghetti with Rotel being lifted out of the baking dish.

Pasta recipes like this Rotel Pasta, Hamburger Mac and Cheese, and Chicken Alfredo Lasagna are all comfort food recipes that are easy to make and family-friendly. This chicken spaghetti with Rotel is another dinner recipe to add to the rotation.

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Recipe Highlights

Quick: Ready in less than an hour, this recipe is a great option when you need a comforting dish for your family without spending a lot of time in the kitchen.
Ease: With just a few easy steps, this recipe is prepped and ready to bake in the oven. This recipe is great for beginners.
Simple Ingredients: The ingredients can be found in most grocery stores, making it a recipe that can be made often.

Ingredients Needed

Ingredients for chicken spaghetti with Rotel.

You can find the full list of ingredients in the recipe card below. I’ve provided notes about some of the key ingredients below:

Cheddar Cheese: Try Colby Jack or Monterey Jack for a different twist.
Chicken: You can boil chicken breasts for this recipe, cook chicken breasts in the slow cooker, bake, or even cook the chicken on the stove-top. Or, you can also use a rotisserie chicken. Make this rotisserie chicken stock after!
Chicken Broth: If you don’t have chicken broth on hand, and you want to make your own homemade chicken broth, that’s an option as well.

How to Make Chicken Spaghetti with Rotel

Step 1: Preheat the oven to 350°F.

You’ll also want to boil spaghetti noodles and drain them before assembling the chicken spaghetti.

Soups and wet ingredients combined in mixing bowl. — **Step 2:** Combine soups, cream, broth, Rotel and seasonings.

Chicken, noodles, cheese in mixing bowl. — **Step 3:** Add chicken, 1 cup cheese, and spaghetti noodles.

Chicken spaghetti in baking dish. — **Step 4:** Pour spaghetti in to prepared baking dish.

Shredded cheese on top of chicken spaghetti in baking dish. — **Step 5:** Sprinkle remaining cheese on top.

Baked chicken spaghetti in baking dish. — **Step 6:** Bake for 30-35 minutes.

Recipe Tips

Love spice? Using the “hot” Rotel is a great way to make this chicken spaghetti spicy.
Cooked Spaghetti: Make sure to cook the spaghetti noodles to al dente, and not more, as it can result in a mushy casserole.

Cooked chicken spaghetti in plate, with fork digging a bite out.

FAQs

Can I use a different type of pasta for chicken spaghetti?

Yes, fettuccine, penne, or rotini would work well if you don't have spaghetti.

Can I make chicken spaghetti ahead of time?

Absolutely! Assemble the chicken spaghetti casserole, cover, and refrigerate for up to 24 hours. Bake when ready.

What is another name for chicken spaghetti?

It may also be called tetrazzini which is what chicken and spaghetti together is also called in America.

Storage

Leftovers: Chicken Spaghetti Casserole should be stored in an airtight container in the refrigerator for up to 3 days.

To Reheat: Warm in the oven at 350°F for 15-20 minutes or microwave until heated through.

To Freeze: Assemble the casserole without baking and freeze tightly wrapped for up to 3 months. Thaw overnight in the refrigerator before baking.

What to Serve with Chicken Spaghetti

As with most pasta dishes, a side salad pairs wonderfully with the dish. Or, slices of Italian white bread, or this cheesy pull-apart bread are also great options.

For more comforting chicken meals and family favorites, browse these old-fashioned comfort dinners.

Recipe

Chicken spaghetti in baking dish, being lifted out with serving spoon.

Print Pin

4.72 from 7 votes

Chicken Spaghetti with Rotel

Chicken Spaghetti with Rotel: Topped with cheese, baked in the oven, this casserole is a family favorite, that uses simple ingredients and ready in under and hour.

Course Dinner, Main Course

Cuisine Italian

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 536kcal

Author Jessica Burgess

Ingredients

2 cups cooked chicken shredded
8 ounces cooked spaghetti noodles
10.5 ounce can cream of chicken soup
10.5 ounce can cream of mushroom soup
1 cup sour cream
1 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
10 ounce can Rotel tomatoes drained (or your favorite brand of diced tomatoes with green chilies)
2 cups shredded cheddar cheese divided

Instructions

Preheat oven to 350°F. Grease a 9×13-inch baking dish.
Cook the spaghetti in a large pot of salted water until al dente. Drain and set aside.
8 ounces cooked spaghetti noodles
In a large bowl, whisk together the chicken broth, sour cream, cream of chicken soup, cream of mushroom soup, drained Rotel tomatoes, garlic powder, onion powder, salt, and black pepper.
10.5 ounce can cream of chicken soup, 10.5 ounce can cream of mushroom soup, 1 cup sour cream, 1 cup chicken broth, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper, 10 ounce can Rotel tomatoes
Stir in the cooked chicken, drained spaghetti, and 1 cup of shredded cheddar cheese until evenly combined.
2 cups cooked chicken, 2 cups shredded cheddar cheese
Pour the mixture into the prepared baking dish and spread evenly.
Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
Bake for 30-35 minutes, or until the cheese is melted and the casserole is bubbly.
Let it cool for 5 minutes before serving.

Video

Notes

To Make Ahead: Assemble the chicken spaghetti, cover, and refrigerate for up to 24 hours. Bake when ready.

Leftovers: Chicken Spaghetti Casserole should be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Waffle Breakfast Sandwiches

December 26, 2024

Waffle Breakfast Sandwiches: Crispy bacon, melty cheese, fluffy scrambled eggs drizzled with syrup, piled on warm crispy waffles, makes for a new delicious and easy breakfast idea!

Breakfast sandwiches can be easy to make, using simple ingredients and are great for meal planning and freezing for a quick breakfast.

This bacon egg and cheese sandwich is similar, using brioche buns instead of waffles. Or, for the same breakfast sandwich vibe, this fried bologna and egg sandwich or this pineapple and ham breakfast sandwich, are both fun twists to a traditional breakfast sandwich.

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Recipe Highlights

A Fun Twist: Breakfast sandwiches can be a great, easy breakfast idea but the same sandwich can get old. Inspired by my waffle burger, instead of using regular bread, using toasty waffles adds a different texture and flavor to this common breakfast sandwich.
Easy to Make: A quick prep time and easy assembly, make this recipe a great choice for a grab-and-go option for even to make for a large crowd if hosting.
Presentation: If hosting a brunch, these breakfast sandwiches look amazing and guests love how different they are, since waffles are serving as the “bun” in this sandwich. Tip: Wrap the bottom half of the sandwiches in parchment paper to help hold them together to make them easier to hold, and to give them a classy look. Or, go with the waffle charcuterie idea, and allow guests to do a build-your-own breakfast sandwich.

Ingredients

The ingredients are simple for this recipe but I’ve provided some notes below about some of the key ingredients.

Waffles – For added variety, use flavored waffles like fluffy blueberry waffles or Belgian chocolate chip waffles. Or, for some added flair, these rainbow waffles are a colorful way to add fun to waffle breakfast sandwiches.
Cheese – For a different flavor profile, swap American cheese for cheddar or Swiss. Double the cheese for extra cheesy goodness!
Bacon – There are many different ways you can cook bacon for this recipe. Cooking bacon in the oven is my favorite but you can also cook bacon in the air fryer for a faster method. You can also use turkey bacon cooked in the oven for this recipe as well.

How to Make Waffle Breakfast Sandwiches

Eggs, pepper and milk in a mixing bowl. — **Step 1:** Begin by whipping eggs, milk and spices for scrambled eggs.

Scrambled eggs made, with slices of American cheese on top. — **Step 2:** Cook eggs in skillet and top with slices of cheese.

Cooked bacon slices on top of waffles. — **Step 3:** Layer cooked bacon on to cooked waffles.

Eggs with melted cheese on top of bacon slices. — **Step 4:** Top bacon with scrambled eggs with cheese.

Waffles on top of eggs, cheese and bacon.

Step 5: Top sandwich with another waffle. (Optional: Drizzle syrup on top of scrambled eggs before topping with second waffle if desired.)

Syrup being drizzled on waffle breakfast sandwich.

Recipe Tips

Cooking Waffles – A toaster is a great way to quickly make waffles. You can also cook frozen waffles in the air fryer. Then, if desired, heat the oven to 200 degrees and place the toasted waffles on a sheet pan to keep them warm while you prepare the rest of the sandwich.
Crispy Bacon – Making sure the bacon is crispy, is key. It makes the sandwich easier to bite in to since the bacon breaks aways instead of pulls out.
Kid-Friendly – Mini waffles can also be used to create bite-sized sandwiches perfect for little hands.
Additional Sandwich Options – Want more? You can also layer on cooked frozen hashbrown patties, or even cooked sausage patties.

How to Store Waffle Breakfast Sandwiches

Leftover Sandwiches: Wrap assembled sandwiches tightly in foil and store them in the refrigerator for up to 24 hours. Reheat in the oven at 350°F for 10 minutes.
Make-Ahead: Prepare bacon and scrambled eggs in advance. Store them separately in airtight containers in the fridge. Assemble the sandwiches just before serving for the best texture.
Freezer Friendly: Assemble the sandwiches, allow them to cool and then wrap in aluminum foil, or my favorite, the “Press ‘n Seal” wrap and then store in a freezer-safe bag for up to 3 months. When you're ready to eat them, unwrap then pop them on a baking sheet for 5 to 10 minutes at 350 degrees F.

FAQs

How to make the viral waffle house sandwich?

Layer shredded hashbrowns, sausage, scrambled eggs, cheese and bacon between two waffles and drizzle with maple syrup.

What are breakfast sandwich topping ideas?

Bacon, sausage, ham, fried chicken, egg, cheese, avocado, peppers, and spinach, are great breakfas sandwich ideas.

Similar Recipes

Recipe

Print Pin

5 from 3 votes

Waffle Breakfast Sandwiches

Waffle Breakfast Sandwiches - these easy breakfast sandwiches take classic breakfast staples and combine them into a fun out-of-the-box breakfast idea.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings sandwiches

Calories 529kcal

Author Jessica Burgess

Ingredients

8 waffles store-bought frozen works great
8 eggs
2 tablespoons milk
2 tablespoons butter
1 teaspoon kosher salt or to taste
½ teaspoon ground black pepper or to taste
8 slices cooked bacon crispy – See how to cook bacon
4 slices American cheese
pancake syrup optional, for drizzling

Instructions

Toast the waffles until they are golden brown and crisp. Set aside on a plate.
Cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain the excess grease.
In a mixing bowl, crack 8 large eggs and add 2 tablespoons of 2% milk, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper. Using a whisk or fork, beat the mixture briskly until the yolks and whites are fully blended and the surface appears slightly bubbly. This step incorporates air into the eggs, which helps achieve a light and fluffy texture when cooked.
Heat a nonstick skillet over medium-low heat. Add 2 tablespoons unsalted butter and let it melt gently, coating the bottom of the pan. Pour the whisked eggs into the pan. Let them sit undisturbed for a few seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs from the edges toward the center. Stir in a circular motion to create soft curds. Be careful not to over-stir, as this will break the texture. When the eggs are mostly set but still slightly wet, place four slices of American cheese over the eggs in four sections and heat until melted. Remove from heat and use your spatula to section the eggs into four equal portions.
Lay one waffle on a plate as the base. Place 2 slices of crispy bacon on the waffle. Top with 1 portion of fluffy scrambled eggs with cheese. Drizzle with pancake syrup if desired. Finish with a second toasted waffle on top. Repeat for all 4 waffle sandwiches.
Serve immediately while warm. Add extra syrup on the side for dipping.

Notes

Bacon Tip: Making sure your bacon is crispy, makes the sandwich easier to bite in to and eat.

Freezer Friendly: Assemble the sandwiches, allow them to cool and then wrap in aluminum foil, or my favorite, the “Press ‘n Seal” wrap and then store in a freezer-safe bag for up to 3 months. When you’re ready to eat them, unwrap then pop them on a baking sheet for 5 to 10 minutes at 350 degrees F.

Nutrition

Crock Pot Cube Steak

December 24, 2024

Crock Pot Cube Steak: an easy dinner recipe, that takes just 5 minutes to prep in the slow cooker! This recipe combines the simpleness of a slow cooker recipe with the rich, hearty flavors of cube steak and traditional seasonings.

Can’t get enough steak recipes in the slow cooker? This slow cooker steak, is similar to this cube steak recipe, and one of the easiest recipes out there!

Crock Pot cube steak on top of mashed potatoes, sitting in front of slow cooker.

Much like our oven-baked steak, or even our slow cooker pork steaks, the result of this recipe is succulently tender, delightfully flavorful, and wonderfully comforting-making it an exceptional choice for both weeknight dinners and special occasions the whole family will love.

Inspired to try more crock pot recipes? Crock Pot Chicken Enchiladas are always a popular option in our house and are simple to make for even the fussiest eater. Or if you want a delicious, cheesy recipe to go with a meat dish, try some Crock Pot Cheesy Hashbrowns.

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Why You’ll Love This Recipe

It uses a few ingredients: With only 4 ingredients, this recipe uses items that you may even have on hand.
Very simple recipe: Using pre-mixed soup, this is a simple recipe that doesn’t need a lot of ingredients or cooking experience.
Slow cooker comfort food: You can set this up in your slow cooker for a great comfort food option with little hands-on work needed.

What is Cube Steak?

Cube steak, also known as minute steak due to its quick cooking time, is a cut of beef that has been tenderized, typically using an electric meat tenderizer or a manual meat mallet. The process of tenderization leaves distinctive cube-shaped indentations on the meat, hence the name “cube steak”.

This cut is usually lean and somewhat tough, making it a perfect candidate for slow cooking methods like braising or slow cooking in a crock pot, which allow the meat to become tender and flavorful over time, much like when we make chuck roast in the slow cooker for these shredded beef tacos.

Ingredients Needed

I’ve highlighted a couple of ingredients below with some relevant notes. Aside from this, the ingredients needed are pretty basic.

Labeled ingredients for Crock Pot cube steak on white counter.

Steak – You’ll need around 1.5 to 2 pounds of cube steak for this recipe. If you only have ground beef, you’ll love this Salisbury steak recipe!
Soup mix – I find a Beefy Onion soup mix is the perfect one to give the steak flavor.
Mushroom soup – Get the creaminess needed for the dish from two cans of cream of mushroom soup.

Substitutions

Sometimes substitutions can be necessary. Here are some suggestions that can help:

Beefy Onion Soup Mix: You can make your own mix at home using dried onion flakes, beef bouillon granules, onion powder, parsley, celery seed, paprika, and black pepper. Another option is to use a combination of vegetable broth and onion powder or minced onions for a similar flavor.
Cream of Mushroom Soup: You can substitute with cream of celery soup or cream of chicken soup if you’re looking for a similar texture. If you’d like to avoid canned soup, you can make a homemade white sauce with butter, flour, and milk, then add sautéed mushrooms.
Beef Broth: You can swap it with vegetable or chicken broth. You could also use a broth made from a beef bouillon cube or granules if you still want the beef flavor but don’t have the broth on hand.

Variations

Here are some variations you might want to try for your crock pot cube steak recipe:

Italian Style: Use a packet of Italian dressing mix instead of the Beefy Onion soup mix, and substitute the cream of mushroom soup with marinara sauce. Add in some bell peppers and onions for extra flavor.
Creamy Garlic and Herb: Substitute the Beefy Onion soup mix with a blend of dried herbs like rosemary, thyme, and oregano. Use a can of cream of garlic soup instead of cream of mushroom, and consider adding some chopped fresh herbs near the end of cooking.
Spicy Mexican: Swap the Beefy Onion soup mix for a packet of taco seasoning, and use enchilada sauce or salsa instead of the cream of mushroom soup. You could also add some canned green chilies or jalapenos for an extra kick.
Sweet and Tangy BBQ: Instead of the Beefy Onion soup mix, use your favorite barbecue spice rub. Substitute the cream of mushroom soup with your favorite barbecue sauce, and consider adding a touch of apple cider vinegar for tanginess.

How to Make Crock Pot Cube Steak

This cube steak recipe is broken into 2 components:

Prepare the ingredients
Cook the recipe

*Be sure to see the recipe card below for the full ingredients list & instructions!*

STEP 1: Mix the ingredients. Combine the soup, broth, and Onion Soup Mix until well blended. (Image 1)

STEP 2: Add the steak to the crock pot. Place the cubed steak in the slow cooker, being mindful not to overlap them excessively. (Image 2)

STEP 3: Add the sauce mixture. Pour the soup mixture evenly over the cube steak. (Image 3)

STEP 4: Cook the recipe. Place the lid on and cook on high for a duration of 3 hours. (Image 4)

Slow cooked cubed steak on top of mashed potatoes, on white plate.

Cooked Crock Pot cube steak on top of mashed potatoes, on white plate.

Recipe Pro Tips

Cube Steak: For a delectable meal, ensure your cube steak is thoroughly dried before adding it to the crock pot to prevent excess moisture.
Seasoning: Don’t skimp on seasoning; season your steak generously before cooking cube steak to enhance the flavor.
Layering: When layering your cube steaks in the crock pot, try not to overlap them too much. This ensures even cooking.
Cooking Time: Remember, slow and steady wins the race. For the most tender cube steak, opt for a longer cooking time on a lower setting.
Resting Time: Let the steak rest for a few minutes after cooking. This allows the juices to be redistributed, resulting in a moist and flavorful steak.

Bite of Crock Pot cube steak on fork, above plate of mashed potatoes.

Recipe FAQs

Can I use a different type of steak for this recipe?

Yes, you can substitute the cube steak with other tender cuts of beef, such as a ribeye or top sirloin. However, keep in mind that the texture and flavor may differ slightly due to the differences in fat content and marbling.

Can I add vegetables directly into the crock pot?

Absolutely! Vegetables like carrots, potatoes, or bell peppers can be added directly into the crock pot. Just ensure they are cut into larger pieces to prevent them from overcooking.

Can I make this recipe in an Instant Pot instead?

Yes, this recipe can be adapted for an Instant Pot. However, the cooking time will need to be adjusted accordingly as the Instant Pot cooks much faster than a traditional slow cooker.

Can I cook the cube steak on a stovetop instead?

Yes, this recipe can be prepared on a stovetop. Fry the cube steaks in a pan over medium heat until browned on both sides, then add the soup mixture and simmer until the steak is tender and the sauce has thickened.

Can you cook raw steak in a crock pot?

Absolutely! You can definitely cook raw steak in a crock pot. Slow cookers are designed to cook food over a long period of time, which makes them ideal for tenderizing tougher cuts of meat like steak. The low and slow cooking process allows the steak to become wonderfully tender while absorbing the flavors of the sauce and seasonings. Just remember, always cook the steak on low for an extended period to ensure that it is both safe to eat and deliciously tender.

What to Serve with Crock Pot Cube Steak

The beauty of Crock Pot Cube Steak is that it pairs well with a variety of side dishes. Here are some suggestions:

Mashed Potatoes: The classic comfort food side, mashed potatoes pair perfectly with the hearty cube steak. Their creaminess complements the steak and savory gravy.
Steamed Vegetables: A simple side of steamed vegetables such as broccoli, carrots, or green beans can provide a much-needed fresh counterpart to the rich cube steak.
Rice: Whether it’s brown, wild or white rice, this versatile grain is excellent at soaking up the delicious gravy of the cube steak.
Bread Rolls: A warm, crusty bread roll would be excellent for sopping up any leftover gravy on your plate.
Salad: A light garden salad with a tangy vinaigrette can help cut through the richness of the cube steak dish and add a refreshing element to your meal.

Storage

Allow the steak and gravy to cool completely before storing. This prevents condensation from forming in the storage container, which can lead to a diluted gravy. Transfer the cooled steak and gravy to an airtight container. Refrigerate for up to 3-4 days.

When you’re ready to enjoy the leftover cube steak, warm them up in a saucepan over medium heat or in the microwave until heated through.

Freezing leftovers is also possible. After the steak and gravy have completely cooled, portion them into freezer-safe container or resealable plastic bags in the serving sizes you prefer. To eat, thaw the steak and gravy in the refrigerator overnight before reheating in a saucepan or microwave.

More Steak Recipes You’ll Love

If making this slow cooker cube steak and gravy will have you wanting to try other types of steak, why not try learning how to cook steak in the oven with this simple process? Or enjoy the best Steak Bites with this tasty and easy recipe.

Recipe

Crock Pot cube steak on top of mashed potatoes, sitting on white plate.

Print Pin

5 from 4 votes

Crock Pot Cube Steak

Crock Pot Cube Steak: Using only 4 ingredients, this dump-and-go recipe is a great dinner idea that's flavorful, so tender, easy and hearty for the family.

Course Dinner, Main Course

Cuisine American

Prep Time 5

Cook Time 3

Total Time 3 5

Servings steaks

Calories 143kcal

Author Jessica Burgess

Ingredients

1 pack cube steaks probably 1.5-2 pounds – about 3-4 steaks
1 package Beefy Onion Soup Mix
2 cans cream of mushroom soup
1 cup beef broth

Instructions

Mix soup, broth and Onion Soup Mix together until evenly mixed together.
Arrange cube steaks on bottom of slow cooker, trying not to overlap too much.
Pour soup mixture over cube steak.
Cover with lid and cook on high for 3 hours.
Serve over mashed potatoes or egg noodles.

Notes

Tips:

When layering your cube steaks in the crock pot, try not to overlap them too much. This ensures even cooking.
Feel free to add vegetables like carrots, potatoes, or bell peppers. They can be added directly into the crock pot. Just ensure they are cut into larger pieces to prevent them from overcooking.

Nutrition

Cinnamon Roll Casserole

December 22, 2024

An easy Cinnamon Roll Casserole that’s perfect for breakfast, made of cinnamon roll pieces, butter, cinnamon, vanilla, heavy cream, syrup and eggs!

If you love cinnamon, you’ll also love to see how we make cinnamon rolls in the air fryer and this cinnamon coffee cake recipe!

Why You’ll Love this Recipe

Oh heavens. Your Saturday morning is going to be complete with this easy breakfast recipe. But specifically, here’s why you’ll love this one:

This recipe is made using refrigerated cinnamon rolls! YES! We love shortcuts in the kitchen (like when we used crescent rolls for this biscuit and gravy casserole) and this recipe is no exception!
You can also make this recipe ahead of time and I give instructions and tips on how to do that below!

slice of cinnamon roll casserole on white plate with baking dish in back

Ingredient Notes

By using canned cinnamon rolls, it really cuts down on the other simple ingredients for this recipe!

labeled ingredients for cinnamon roll casserole, on counter

unsalted butter – You can use salted butter too, and it turns out just fine!
canned cinnamon rolls – We used Pillsbury cinnamon rolls but any brand/type will do, and either the original icing or cream cheese icing works great as well.

To skip right to the recipe card where you can find the ingredients and instructions for this easy recipe, just scroll down to the bottom of this post and there you’ll find where you can print and gather all of the info that you need!

Step by Step Directions

First, preheat the oven to 375 degrees and lightly spray an 8×8 baking pan.
Then start breaking the cinnamon rolls in to small pieces and place in to greased baking dish.

small pieces of cinnamon rolls in dish — Break cinnamon rolls in to pieces

Melted butter pouring on top — Pour melted butter on top

In a medium bowl, beat together the eggs, heavy cream, cinnamon, and vanilla until combined well.

heavy cream pouring in bowl with eggs — Pour heavy cream in eggs

Cinnamon pouring in to bowl — Add cinnamon

Vanilla pouring in to bowl — Add vanilla

Mixing ingredients together in bowl — Mix ingredients together

Pour egg mixture over the top of the cinnamon rolls in the dish.

fully mixed batter in bowl — Ready for pouring

Pouring batter over cinnamon rolls — Pour batter over rolls

Drizzle the maple syrup all over the top.

Pouring syrup over rolls — Pour syrup over rolls

Place in your preheated oven and bake for 20-30 minutes (see tips below for your desired baking time), until the top is golden brown, and let cool for a few minutes.

baked cinnamon roll casserole — Fresh from the oven

Remove the metal lid from the icing container and microwave the icing for 5-10 seconds, until it's thin enough to drizzle. Then, pour the icing all over the top of the casserole!

Pouring icing over cinnamon rolls — Pour icing on top

icing all over top of cinnamon rolls — Icing on top

How Long to Bake Cinnamon Roll Casserole

If you see the photos below, the first image of the cinnamon roll casserole is baked for 20 minutes at 375°. This is a more gooey, soft, doughy center, that some prefer. For instance, if you love a gooey cinnamon roll… then you may prefer 20 minutes.

The second image is the cinnamon roll casserole baked for 25-30 minutes, giving the casserole more of a “cooked” fluffy center that others may prefer.

cinnamon roll casserole on spatula — Baked for 20 minutes

When the casserole is baked to your desired level, sprinkle powdered sugar on top, if desired and enjoy!

Powdered sugar on top of casserole — Sprinkle powdered sugar

Keep in mind, this delicious breakfast casserole is best served as a warm casserole, with a little extra syrup and powdered sugar.

FAQs

Can I double this cinnamon roll casserole recipe?

Absolutely! Just double the ingredients and use an 8×11 baking pan or casserole dish. Cooking time should still be the same, but keep in mind how gooey you want the center. See notes in post for different bake time.

What about a 9×13 pan? Although this pan size may be more common in your home, it may work ok but I haven’t tried this. I caution against it because there’s a lot of space left between the cinnamon roll pieces and this allows the egg/cream mixture to sit, and could be sections of a scrambled egg texture.

Can I make cinnamon roll casserole in advance?

This casserole can all be put together the night before, covered and stored in the refrigerator, and then baked the next morning. The baking temperature stays the same but since the casserole will be really cold from refrigeration, you may want to leave it to sit out on the counter for 30 minutes or so before baking may keep the baking time but not necessary.

How do you store this sweet breakfast casserole?

If you happen to have leftovers of this cinnamon roll breakfast bake, store in an airtight container or allow casserole to come to room temperature and place plastic wrap on top of baking dish and place in the refrigerator. For best results, enjoy the next morning or within 5 days.

More Recipes You’ll Love

Now although I’ve called this a cinnamon roll casserole, this could easily be called a cinnamon roll french toast casserole because of the eggs and maple syrup drizzle… so call it whatever you like, and whatever tickles your fancy!

If you love this easy breakfast casserole recipe, then you’ll adore these other breakfast recipes, such as these pancakes in the oven, this French Toast Bake, and this Easy, Fluffy Pancake Recipe.

Then of course, if you’d like to browse ALL of the easy breakfast recipes, especially mini cinnamon rolls, you’re sure to find more to add to your weekend favorites for the perfect breakfast or for even a holiday brunch!

Recipe

slice of cinnamon roll casserole on plate

Print Pin

4.71 from 87 votes

Cinnamon Roll Casserole

An easy Cinnamon Roll Casserole that's perfect for breakfast, made of cinnamon roll pieces, butter, cinnamon, vanilla, heavy cream, syrup and eggs!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 382kcal

Author Jessica Burgess

Ingredients

2 tablespoons unsalted butter
12.4 ounces can Pillsbury Original Icing Cinnamon Rolls
3 large eggs
¼ cup heavy cream
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ cup maple syrup
powdered sugar if desired

Instructions

Preheat oven to 375 degrees and lightly spray an 8×8 baking pan with non-stick cooking spray.
Break cinnamon rolls apart in to small pieces and place in greased baking dish.
Melt the butter and pour it on top of cinnamon rolls.
In a medium bowl, beat together the eggs, heavy cream, cinnamon and vanilla until well combined. Pour over the top of the cinnamon rolls in the dish.
Drizzle the maple syrup all over the top.
Bake for 20-25 minutes, until top is golden brown. Cool for a few minutes. (See notes in post for specific baking times for desired texture.)
Remove the metal lid from the icing container and microwave the icing for 5-10 seconds, until it's thin enough to drizzle.
Pour the icing all over the top. Best served warm with a little extra syrup and powdered sugar.

Video

Notes

Making cinnamon roll casserole in advance:

This casserole can all be put together the night before, covered and stored in the refrigerator, and then baked the next morning. The baking temperature stays the same but since the casserole will be really cold from refrigeration, you may want to leave it to sit out on the counter for 30 minutes or so before baking may keep the baking time but not necessary.

Nutrition

Sugar Cookie Fudge

December 22, 2024

Sugar Cookie Fudge: This super smooth, no-bake white chocolate fudge tastes like a classic Christmas sugar cookie and is topped with festive, Christmas sprinkles!

A white plate holding pieces of white fudge topped with red, white and green sprinkles is in the center of the photo

You guys! Christmas time is just my favorite. And this type of holiday dessert recipe makes me so happy. It combines two of my very favorite things: sugar cookies and cookie dough fudge! It tastes like sugar cookie dough but I don’t have to heat up my oven. This sugar cookie fudge recipe will be on repeat all holiday season long.

Why You’ll Love This Recipe

Let’s all say it together: no bake! This no-bake sugar cookie Christmas fudge is made with one saucepan and one baking sheet and just needs to chill in the fridge. It doesn’t get much easier than that. We love it as much as this no bake candy cane pie or these no-bake cornflake cookies!

Easy recipes like this one are perfect for edible gift giving and squares of creamy fudge make a great addition to those Christmas cookie trays.

Just by changing the colors of the festive sprinkles you add to the top of the fudge, you can make this fudge for any holiday. Red and pink sprinkles for Valentine’s Day, green jimmies for St. Patrick’s Day, pastel eggs and bunnies for Easter … there are so many holiday options!

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Ingredients

A quick trip to the grocery store will provide all of the simple ingredients for this cookie fudge recipe.

12 tablespoons of unsalted butter
1 cup of sugar cookie mix, sifted
¾ cup evaporated milk
3 cups granulated sugar
11 oz. white chocolate chips (one bag)
7 oz. marshmallow fluff (one jar)
1 teaspoon vanilla extract
3 tablespoons holiday sprinkles

See the printable recipe card for this Christmas fudge recipe below with ingredients, nutrition information, and detailed recipe notes.

If you can stir and pour, you are already qualified to make this white chocolate cookie fudge. But, we’ve still got detailed instructions and step-by-step photos below to walk you through this easy fudge recipe.

First, line a 9×13 baking sheet with parchment paper and set it aside.
Next, melt the butter in a large saucepan over low heat.

A saucepan holds pats of unmelted butter while bowls of sugar cookie mix and evaporated milk and a whisk surround the pan — Melt the butter

A saucepan contains melted butter and bowls of sugar and evaporated milk wait to be added — Whisk in the cookie mix and milk

To the melted butter, add the sifted sugar cookie mix and whisk it until it is completely blended.
Now, add the evaporated milk and continue to whisk and cook over medium heat until the mixture is hot.
Then, add the granulated sugar and continue to whisk and cook over medium-high heat for about 5-7 minutes until the mixture comes to a rolling boil.
Add the white chocolate chips and stir until the chips have melted and incorporated into the mixture in the saucepan.

A saucepan is shown that contains a butter and sugar cookie mixture while a whisk and bowls of other ingredients surround the pan — Add granulated sugar

A saucepan is shown with a melted white chocolate mixture surrounded by various recipe ingredients — Mix in the white chocolate chips

Now, add the marshmallow fluff and vanilla extract. Continue to whisk until all of the ingredients are melted and blended and the mixture is smooth.
Pour the white chocolate fudge into the prepared baking sheet.

Marshmallow fluff has been added to a saucepan filled with a white chocolate fudge mixture — Stir in the marshmallow fluff & vanilla

A 9x13 pan is filled with smooth white fudge — Pour into the prepared pan

Sprinkle the holiday sprinkles evenly over the top of the fudge.

A 9x13 pan is filled with white chocolate fudge topped with red, white and green sprinkles — Add sprinkles!

Refrigerate the fudge for 2 hours or up to overnight. Once the fudge has hardened completely, use a sharp knife to cut it into about 40 bite-sized pieces. Serve by itself or on a Christmas dessert board, and enjoy!

A birdseye photo of a white plate holding three pieces of white fudge topped with red white and green sprinkles

Variations

We have come up with a few different ways that you can make this white chocolate fudge even a little more festive!

Add ½ cup of crumbled baked sugar cookies to really amp up the sugar cookie flavor of this holiday fudge recipe.
Use a cookie cutter to cut festive shapes from the set fudge. (Bonus: You can nibble on all of the pieces left over after cutting!)
Choose your favorite sprinkles! We used nonpareils but you can add jimmies (those long skinny sprinkles) or the fancy holiday shaped sprinkles like trees, santa faces, wreaths, etc.
Change the flavor of the cookie mix. I think a snickerdoodle or gingerbread cookie mix would be absolutely delicious for the holidays!

A white plate holding pieces of white fudge topped with red, white and green sprinkles is in the center of the photo and another plate of fudge and a milk bottle are in the background

Storage

To store this Christmas cookie fudge in the refrigerator, layer it between pieces of wax paper and place it in an airtight container.

To freeze this fudge, wrap it in a layer of waxed paper, then in a layer of plastic wrap or aluminum foil. Store the wrapped fudge in a freezer bag for up to 3 months. When you are ready to eat it, allow it to thaw for 2-3 hours at room temperature.

A birdseye photo of several plates holding pieces of white chocolate fudge with red white and green sprinkles

More No Bake Christmas Desserts

We have it on good authority that no bake desserts just might keep you on Santa’s nice list! Here are some of the most delicious ways to make that list:

Christmas Popcorn Balls (with a free gift tag printable!)
Cornflake Wreath Cookies
Christmas Chocolate Chip Cheese Ball
Christmas Tree Cake Dip
Holiday Snack Mix

Or if you don’t have to have a no bake recipe, you’ll love this melted snowman dessert!

Recipe

Close up photo of stacked squares of white chocolate fudge topped with red, green and white sprinkles

Print Pin

5 from 7 votes

Sugar Cookie Fudge: This super smooth, no-bake white chocolate fudge tastes like a classic Christmas sugar cookie and is topped with festive, Christmas sprinkles!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 10

Set Time 2

Total Time 2 15

Servings pieces

Calories 178kcal

Author Jessica Burgess

Ingredients

12 tablespoons unsalted butter
1 cup sugar cookie mix sifted
¾ cup evaporated milk
3 cups granulated sugar
11 ounces white chocolate chips
7 ounces marshmallow fluff
1 teaspoon pure vanilla extract
3 tablespoon holiday sprinkles

Instructions

First, line a 9×13 baking sheet with parchment paper and set it aside.
Next, melt the butter in a large saucepan over low heat.
To the melted butter, add the sugar cookie mix and whisk it until it is completely blended.
Now, add the evaporated milk and continue to whisk and cook over medium heat until the mixture is hot.
Then, add the granulated sugar and continue to whisk and cook over medium-high heat for about 5-7 minutes until the mixture comes to a roiling boil.
Add the white chocolate chips and stir until the chips have melted and incorporated into the mixture in the saucepan.
Now, add the marshmallow fluff and vanilla extract. Continue to whisk until all of the ingredients are melted and blended and the mixture is smooth.
Finally, pour the white chocolate fudge into the prepared baking sheet and sprinkle the sprinkles over the top of the fudge.
Refrigerate the fudge for 2-4 hours or up to overnight. Once the fudge has hardened completely, use a sharp knife to cut it into about 40 bite sized pieces. Serve and enjoy!

Video

Notes

Sifting the sugar cookie mix prevents lumps in the fudge.
You can use any combination of holiday sprinkles to decorate the top of the fudge.
Keep the fudge refrigerated until it is ready to eat. If the fudge gets too warm, it can get sticky.
Use a clean, sharp knife to cut the fudge. You may want to wipe it between cuts to keep the edges of the pieces as sharp as possible.
To store this sugar cookie fudge in the refrigerator, layer it between pieces of waxed paper in an airtight container.
To freeze this fudge, wrap it in a layer of waxed paper, then in a layer of plastic wrap or aluminum foil. Store the wrapped fudge in a ziplock freezer bag. When you are ready to eat it, allow it to thaw for 2-3 hours at room temperature.

Nutrition

Biscoff Cheesecake

December 22, 2024

This Biscoff Cheesecake, or Lotus Cheesecake, is a decadent treat, and so easy to make! Using Biscoff cookies as the crust and Biscoff cookie butter in the filling AND the topping, it’s going to be your new favorite cheesecake! Similar to our Biscoff Pie recipe, the flavors come together to make a delicious dessert!

Quick Overview: It’s best to allow the cheesecake to chill overnight, so planning to make this in advance is ideal! (Although chilling at least 5 hours is perfectly fine!) Bake at 350°.

Why You’re Going to Love This Cheesecake

We love all cheesecake recipes but the Biscoff cookie and Biscoff butter, takes it to a whole new level on flavor, and may just become one of your new favorite dessert recipes! (Along with these Biscoff truffles and Biscoff cupcakes of course.)
Biscoff cheesecake is an easy cheesecake, so don’t be intimidated by its beautiful presence!
It’s perfect for a special occasion or just because you want a sweet treat on the weekend!
The crust is made out of Biscoff cookies (kind of like we did with the Oreo cheesecake) and I have a feeling this will be the crust we use for most of our cheesecakes now! You can use any extra cookies to make this

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Ingredients

I think what I love most about this Biscoff cheesecake recipe though, is that it uses simple ingredients that you can find at almost any grocery store, and you probably even have most of them on hand.

See the full recipe card at the bottom of this post, for instructions and easy to read printable card, all in one place!

Biscoff Cookie Crust

You can use graham crackers to make the crust but it’s HIGHLY recommended to use Biscoff cookies. (In case it’s helpful, I go in to more detail in this Biscoff pie crust recipe.)

8.8-ounce sleeve Biscoff cookies (you can find these at your local supermarket, and they may also be called “lotus Biscoff biscuits” or “Lotus biscuits”) If you have leftovers, consider this Biscoff fudge recipe!
⅓ cup melted butter
Pinch salt

Cheesecake Filling

4 packages cream cheese
1 cup sugar
¼ cup sour cream
½ cup Biscoff cookie butter spread (you can find this at your local supermarket)
1 teaspoon vanilla
2 teaspoon lemon juice, optional
4 large eggs
¼ cup cookie butter, melted

Biscoff Cookie Butter and Cookie Topping

¼ cup cookie butter, melted
Crushed Biscoff cookies

How to Make Biscoff Cheesecake

Coat the bottom and sides of a 9" springform pan with nonstick cooking spray.
Place one oven rack in the middle of the oven, and another below it. Place a 13×9" baking dish on the lower rack and carefully fill halfway with boiling water, this will create steam in the oven to help prevent cracking. Preheat oven to 350°F.

Biscoff cookies in food processor — Place cookies in food processor.

Crushed cookies in food processor — Process until fine crumbs.

Place the sleeve of speculoos cookies in the work bowl of a food processor, pulse until all the cookies are pulverized into crumbs.

buttery cookie crumbs in food prcoessor — Buttery cookie crumbs.

Transfer to a medium bowl, add the melted butter and a pinch of salt, and mix with a fork until combined.

glass pressing crumbs in to pan for crust — Use a glass to press crust.

pressed Biscoff crust in pan — Pressed cookie crumbs for crust.

Press into the bottom of the springform pan and 1" up the sides using a flat bottom glass. Freeze while you make the filling.

*No food processor? Place the cookies in a gallon size zip top bag, squeeze the air out, and crush the cookies with a rolling pin or small mallet.

Ingredients in bowl for cheesecake filling — Mix ingredients for cheesecake filling.

Eggs added in to mixture — Mix in eggs one at a time.

In a large bowl, beat together the cream cheese, sugar, sour cream, ½ cup cookie butter, vanilla, and lemon juice with a hand mixer on medium-low until smooth.

Add eggs, one at a time, mixing briefly after each addition until combined.

Do not overmix the cream cheese mixture. This will create air bubbles which can cause the cheesecake to crack.

Creamy Biscoff cheesecake filling in bowl

Pour half of the cheesecake filling into the springform pan.

Drizzle the ¼ cup melted lotus biscoff spread onto the filling, swirl lightly with a butter knife.

Biscoff butter drizzled in cheesecake — Pour melted Biscoff butter in to cheesecake.

Swirled Biscoff butter in to cheesecake filling — Swirl Biscoff butter with knife.

Pour remaining cheesecake filling on top, smooth with a spatula. Pick the pan up and tap it on the counter a few times to encourage any air bubbles to come up tothe surface. Place the cheesecake in the oven on middle rack.

Remainder of cheesecake on top — Pour remainder of cheesecake on top.

Bake the Biscoff cheesecake at 350°F for 30 minutes, then reduce temperature to 300°F for 30 minutes, or untilcooked through.

NOTE: Cheesecake cooking time can vary greatly. Begin checking it at 55 minutes, it can take up to 1 hour 20 minutes to fully cook.

The cheesecake is done when the outer edge looks dry, firm, lightly brown and starts to pull away from the pan, the center will still be jiggly and shiny.

Gently cool the cheesecake: Turn the oven off and leave the oven door closed for 30 minutes, do not open the door.

After 30 minutes, wedge a kitchen towel in the door to prop it open for another 30 minutes.

Remove the cheesecake and allow it to cool at room temperature for 2 hours, then place in fridge uncovered for at least 5 hours, overnight is best.

Cooling the Biscoff cheesecake very slowly also helps prevent cracks. It's ok if your cheesecake does crack a bit, the melted cookie butter you drizzle on top will cover it right up

The following day, or just before serving, release cheesecake from springform pan and place on serving platter. Melt cookie butter in microwave for 20 seconds, and pour or drizzle on top of the entire cheesecake, allowing it to drip down the sides.

Biscoff Butter poured on to cheesecake — Pour Biscoff Butter on to Cheesecake.

Spread Biscoff butter on top of cheesecake — Spread Biscoff butter on to cheesecake.

Sprinkle the top of the cheesecake with crushed Biscoff cookie crumbs.

Crushed Biscoff cookies on top of cheesecake — Pour crushed Biscoff cookies on top.

Serve a slice of this delicious cheesecake, or store for later. (See tips for storing, below.)

How to Store Biscoff Cheesecake

Store any of this leftover cookie butter cheesecake in the refrigerator, as airtight as possible, for up to 5 days. This could be on a cake plate or stand, etc. covered with plastic wrap. You don’t want the flavors from other food in the refrigerator to change the taste of your cheesecake and you also don’t want the cheesecake to dry out.

Variations

The Biscoff Butter drizzle in the middle of the cheesecake is completely optional, but highly recommended!
Love whipped cream? You can also top each slice with whipped cream if that’s your style.

Equipment

You’ll want to use a springform pan for this cheesecake recipe. If you don’t have one, you can get a 9 inch springform pan here.

Biscoff Cheesecake FAQs

Can you freeze cheesecake?

Yes! To freeze the cheesecake, wrap tightly in two layers of plastic wrap, followed by aluminum foil. Thaw in the refrigerator overnight. Then, drizzle with melted cookie butter and crushed cookies when ready to serve.

What Flavor is Biscoff?

Biscoff cookies have a caramel flavor. The cookies are crispy and have a light flavor! Biscoff butter is similar in texture to peanut butter but has the taste of Biscoff cookies instead!

Which cheese is best for cheesecake?

Definitely cream cheese! Mixed with other ingredients to sweeten it for cheesecake, it’s the perfect texture and sweetness!

Top Tips

Use good quality cream cheese, such as the Philadelphia brand. Bargain brands often contain stabilizers that will affect the texture of your cheesecake.
The sour cream and fresh lemon juice add a bit of tang to help cut the sweetness. Lemon juice is optional but highly recommended.
Soften cream cheese more quickly by cutting it into tiny chunks and spreading it out on a large sheet pan, leaving at room temp for 30-60 minutes. You can also microwave unwrapped cream cheese in 15 second intervals until soft.
If your cheesecake batter looks lumpy, your cream cheese was too cold. It can be fixed! Before adding the eggs, microwave the batter for 15 seconds and mix again. If it's still lumpy, microwave another 15 seconds.
To cut the cheesecake cleanly, run a large knife under hot water and wipe dry before each cut.

More Cake Recipes

If you loved this Biscoff cheesecake recipe, then you’ll definitely want to check out some of our other favorites:

Recipe

Slice of Biscoff Cheesecake on white plates

Print Pin

5 from 4 votes

Biscoff Cheesecake

This Biscoff Cheesecake, or Lotus Cheesecake, is a decadent treat, and so easy to make! Using Biscoff cookies as the crust and Biscoff cookie butter in the filling AND the topping, it's going to be your new favorite cheesecake!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1

Cooling Time 8

Total Time 9 20

Servings slices

Calories 624kcal

Author Jessica Burgess

Equipment

1 9 Inch Springform pan

Ingredients

For Biscoff Cookie Crust

8.8 ounce sleeve Biscoff cookies Any speculoos cookies will do
⅓ cup melted butter
pinch salt

Biscoff Cheesecake Filling

4 packages cream cheese 8 ounces each
1 cup sugar
¼ cup sour cream
½ cup Biscoff cookie butter
1 teaspoon vanilla
2 teaspoons lemon juice optional
4 large eggs
¼ cup Biscoff Cookie Butter melted

Biscoff Cheesecake Topping

¼ cup Biscoff Cookie Butter melted
crushed Biscoff cookies

Instructions

Coat the bottom and sides of a 9" springform pan with nonstick cooking spray.
Place one oven rack in the middle of the oven, and another below it. Place a 13×9"baking dish on the lower rack and carefully fill halfway with boiling water, this will create steam in the oven to help prevent cracking. Preheat oven to 350°F.
Place the sleeve of speculoos cookies in the work bowl of a food processor, pulse until all the cookies are pulverized into crumbs. Transfer to a medium bowl, add the melted butter and a pinch of salt, mix with a fork until combined. Press into the bottom of the springform pan and 1" up the sides using a flat bottom glass. Freeze while you make thefilling. *No food processor? See notes.
In a large bowl, beat together the cream cheese, sugar, sour cream, ½ cup cookiebutter, vanilla, and lemon juice with a hand mixer on medium low until smooth. Add eggs one at a time, mixing briefly after each addition until combined. Do not overmix.
Pour half of the cheesecake filling into the springform pan. Drizzle the ¼ cup melted cookie butter onto the filling, swirl lightly with a butter knife. Pour remaining cheesecake filling on top, smooth with a spatula. Pick the pan up and tap it on the counter a few times to encourage any air bubbles to come up tothe surface. Place the cheesecake inthe oven on middle rack.
Bake at 350°F for 30 minutes, then reduce temperature to 300°F for 30 minutes, or until cooked through. The cheesecake is done when the outer edge looks dry, firm, lightly brown and starts to pull away from the pan, the center will still be jiggly and shiny.
Gently cool the cheesecake: Turn the oven off and leave the door closed for 30 minutes, do not open the door. After 30 minutes, wedge a kitchen towel in the door toprop it open for another 30 minutes. Remove the cheesecake and allow it to cool at room temperature for 2 hours, then place in fridge uncovered for at least 5 hours,overnight is best.
Just before serving, release cheesecake from springform pan and place on serving platter. Melt cookie butter in microwave for 20 seconds, and pour or drizzle on top of cheesecake, allowing it to drip down the sides. Sprinkle with crushed cookies.

Notes

Do not overmix the batter. This will create air bubbles which can cause the cheesecake to crack.

Cheesecake cooking time can vary greatly. Begin checking it at 55 minutes, it can take up to 1 hour 20 minutes to fully cook.

To cut the cheesecake cleanly, run a large knife under hot water and wipe dry before each cut.

Nutrition

Cherry Chip Cake

December 20, 2024

Cherry Chip Cake: This from-scatch recipe uses simple ingredients to make this deliciously moist cake, with bits of cherries in almost every bite. The gorgeous pink frosting is a show-stopper and adds an amazing layer of flavor to the already delicious cake recipe.

The cake recipes that we have here are not taken lightly! They’re all delicious and we really think you’re also going to love this strawberry crunch cake. Or, if you love icebox cakes, this strawberry cream cheese icebox cake is a

Slice of cherry chip cake on white plate.

Cherries are usually in season during the summer but I also believe they’re amazing during Christmas because they can add that beautiful pop of color to dessert recipes. So feel free to use up any extra maraschino cherries in these Chocolate Cherry Cookies or this Fruit Salad with Cool Whip recipe that’s so popular on holiday dessert tables!

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What is Cherry Chip Cake?

It’s a from-scratch recipe that uses simple ingredients, and special ingredients to help make the recipe moist. The cake has maraschino cherries mixed in to the delicious layers and frosted with a delicious, and gorgeous pink frosting.

Ingredients Needed for Cake

Additional cherry chip frosting ingredients below.

Labeled ingredients on counter for cherry chip cake.

Butter – We use unsalted butter for this recipe but if you only have salted butter, it may be best to cut back on the ½ teaspoon of salt.
Maraschino cherry juice – This is simply the juice from the jar of cherries.
Flour – you’ll want to use all-purpose flour for this recipe.
Almond extract – If you need, you can remove this from the recipe if desired but if you can use it, we highly recommend it.

See the full list of ingredients in the recipe card at the bottom of this post.

Frosting Ingredients

Although you may want to use your own frosting, we highly recommend this frosting for its beautiful colors and delicious flavors.

Ingredients for frosting for cherry chip cake.

Brands of Ingredients Used:

You absolutely do not have to use the same brands as we did in this recipe but sometimes it’s helpful to see what was used in case different results are reached and it’s needed for troubleshooting.

Brands Used:

Kroger brand Unsalted Butter
C&H Organic Granulated Sugar
Chobani Greek Yogurt (non-fat plain)
Wilcox Brown Eggs
Kirkland Vanilla Extract
Simply Organic Almond Extract
Great Value Maraschino Cherry Juice
Costco Organic Unbleached All-Purpose Flour
Bob's Red Mill Baking Powder
Arm and Hammer Baking Soda
Kirkland Sea Salt
Darigold 2% Milk
Great Value Maraschino Cherries
Kroger brand Unsalted Butter
C&H Powdered Sugar
Dairgold Heavy Whipping Cream
Rose's Grenadine

Substitutions

You can substitute the Greek Yogurt for your favorite plain yogurt or neutral flavored oil like canola oil, avocado oil, or grapeseed oil.

Equipment

(2) 8' Round Cake Pans or (3) 6' Round Cake Pans
Stand Mixer
Cooling Rack
Plastic Wrap
Offset Spatula

How to Make Cherry Chip Cake

To begin, preheat the oven to 350 degrees F (or 177 degrees C).

Then, grease and line 2 8" round cake pans or 3 6" round pans (6" pans were used for the photos).

*Be sure to see the recipe card below for the full ingredients list & instructions!*

Steps 1-4 of how to make cherry chip cake batter.

In the bowl of your stand mixer with the paddle attachment, add the butter and sugar. Mix until well combined.

Add the Greek yogurt, eggs, vanilla extract, almond extract, and cherry juice. Mix until well combined.

In a separate bowl add the flour, baking powder, baking soda, and salt. Stir to combine.

Alternatively, add a small amount of the flour mixture and then the milk. Continue to alternatively add the flour and milk until it's all added.

Add in the chopped Maraschino Cherries and fold them in so they're well distributed throughout the cake batter.

Cake batter in cake pans, and baked cake in cake pans. — Pictured Above: 3, 6-inch round pans

Pour out the cake batter evenly among the prepared cake pans.

Bake at 350 degrees F (or 177 degrees C) for 30-32 minutes (for 6" round pans) to 32-36 minutes (for 8" pans). Check the cake by putting a toothpick in the middle until it comes out clean.

Remove them from the oven and allow them to cool for 15 minutes. Then, remove the cakes from the pans and place them on a cooling rack to cool for another 15-30 minutes until cooled completely.

How to Make the Frosting for Cherry Cake

While you're waiting for the cake to cool you can make the frosting.

Steps 7-10, showing how to frost cherry chip cake.

In the bowl of your stand mixer with the whisk attachment, add the room-temperature butter and 2 cups of powdered sugar. Stir to combine.

Slowly add the grenadine, whipping cream, salt, and almond extract. Stir to fully combine.

Slowly add in the rest of the powdered sugar to thicken up the frosting. Add in enough powdered sugar until you gain the consistency you like when decorating a cake.

Note: ** You will want the frosting to hold its shape but not too stiff that you can't spread it over the cake.

To enhance the pink color you can add some additional pink food coloring. **This is completely optional and not used in this recipe.

Once fully mixed, transfer the frosting to a piping bag with a round tip. Set aside.

Preparing the Cake for Frosting

Level each cake out by slicing the top "dome" off the cake. You can discard this or eat it while decorating.

How to Frost the Cake

Top of cherry chip cake with cherries on top.

Add a small dollop of frosting on to the cake stand. This will help keep your cake in place.

Place the first cake layer on a cake stand and then pipe some frosting on the cake. Using an offset spatula, even out the frosting so it's evenly distributed. Place the next layer on top and pipe more frosting on the next layer and then even out the frosting. Repeat this process until you've frosted each layer of cake and your cake is fully frosted.

Side view of tiered, round, cherry chip cake. — Made in 3, 6-inch round pans

Optional step: Using a star tip, pipe a dollop of frosting on top then place a maraschino cherry on top. Repeat this process 7 more times so you have a total of 8 dollops and 8 cherries. You can also pipe some flowers or shells at the base of the cake for extra decoration.

Cherry chip cake in 2-layers, showing a piece on a plate, and the rest of the cake in back. — Made in 2, 8-inch round pans

Recipe Pro Tips

The juice from the jar of Maraschino Cherries is what we used in the cake batter, and we used additional grenadine for the frosting.
The almond extract can be omitted but it really does improve the flavor of the cake.
The whipping cream gives the frosting a light and fluffy texture. This can be omitted if you want a denser frosting.

Expert Tips and FAQs

Can I use fresh cherries in this cherry cake recipe?

While old-fashioned cherry chip cake is traditionally made with maraschino cherries, you can most definitely use fresh chopped cherries as well! You will want to blend some cherries to form a substitute for the cherry juice if you don't have a can of maraschino cherries on hand and you opt to use fresh instead.

What other frosting flavors would go well with this cherry chip cake?

If you feel like there’s enough cherry flavor in this cake without adding cherry frosting too, there are several other options you can try.

You could try an old-fashioned vanilla frosting.

If you are looking for something unique, you could try this seven-minute frosting that incorporates egg whites, corn syrup, and sugar to make a fluffy meringue style frosting!

A chocolate frosting like this fluffy chocolate buttercream would pair nicely with the cherries in this recipe.

A marshmallow frosting like this one would be a fun one to try with this cake!

You could also frost this cake with a tangy cream cheese frosting like the one you’ll find in our easy carrot cake recipe.

Slice of cherry chip cake on white plate, with a fork holding a bite.

Storage

Store the cake covered at room temperature for 3 days. You can store it covered in the fridge for up to 5 days. When storing it in the fridge, make sure it's completely covered, the fridge can dry out the cake if it's not completely covered.

Now that you’ve mastered making a cherry chip cake from scratch, why not try another kind of cake from-scratch like our easy carrot cake recipe or our easy homemade marble cake!

Or, if a cherry chip fan, these cherry chip cake mix cookies are hard to beat!

Recipe

Slice of cherry chip cake on white plate, sitting next to cherry.

Print Pin

5 from 17 votes

Cherry Chip Cake

Cherry Chip Cake: A from-scratch recipe that has bits of maraschino cherries inside of the cake batter, and it's frosted with a delicious pink frosting.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Frosting Time 10

Total Time 45

Servings slices

Calories 566kcal

Author Jessica Burgess

Ingredients

Cherry Chip Cake

½ cup unsalted butter room temperature (113 g)
1¼ cup sugar (250 g)
¼ cup greek yogurt (70 g)
3 eggs room temperature
1 teaspoon vanilla (5 ml)
1 teaspoon almond extract (5 ml)
½ cup reserved Maraschino cherry juice (118 ml)
2½ cups all purpose flour (300 g)
2 teaspoon baking powder (9.6 g)
½ teaspoon baking soda (2.4 g)
½ teaspoon salt (1 g)
1 cup milk (237 ml)
10 ounce jar of Maraschino cherries chopped, juice drained and reserved for batter. (Save 8 whole cherries for topping)

Cherry Chip Cake Frosting

½ cup unsalted butter room temperature (113 g)
4-5 cups powdered sugar for desired consistency (448-575 g)
2 Tablespoons heavy whipping cream (27 ml)
3 Tablespoons grenadine (48 ml)
1 teaspoon almond extract (5 ml)
¼ teaspoon salt (0.5 g)
pink food coloring optional – not used in the photos you see

Instructions

Cherry Chip Cake

Preheat the oven to 350 degrees F (or 177 degrees C).
Grease and line 2 8" round cake pans or 3 6" round pans (6" pans were used for the photos).
In the bowl of your stand mixer with the paddle attachment, add the butter and sugar. Mix until well combined.
Add the Greek yogurt, eggs, vanilla extract, almond extract, and cherry juice. Mix until well combined.
In a separate bowl add the flour, baking powder, baking soda, and salt. Stir to combine.
Alternatively, add a small amount of the flour mixture and then the milk. Continue to alternatively add the flour and milk until it's all added.
Add in the chopped Maraschino Cherries and fold them in so they're well distributed throughout the cake batter.
Pour out the cake batter evenly among the prepared cake pans.
Bake at 350 degrees F (or 177 degrees C) for 30-32 minutes (for 6" round pans) to 32-36 minutes (for 8" pans). Check the cake by putting a toothpick in the middle until it comes out clean.
Remove them from the oven and allow them to cool for 15 minutes. Then, remove the cakes from the pans and place them on a cooling rack to cool for another 15-30 minutes until cooled completely.

Cherry Frosting

While you're waiting for the cake to cool you can make the frosting.
In the bowl of your stand mixer with the whisk attachment, add the room-temperature butter and 2 cups of powdered sugar. Stir to combine.
Slowly add the grenadine, whipping cream, salt, and almond extract. Stir to fully combine.
Slowly add in the rest of the powdered sugar to thicken up the frosting. Add in enough powdered sugar until you gain the consistency you like when decorating a cake. **You will want the frosting to hold its shape but not too stiff that you can't spread it over the cake.
NOTE: To enhance the pink color you can add some additional pink food coloring. **This is completely optional and not used in the recipe featured.
Once fully mixed, transfer the frosting to a piping bag with a round tip. Set aside.

Preparing the Cakes for Decorating

Level each cake out by slicing the top "dome" off the cake. You can discard this or eat it while decorating.

Frosting the Cake

Add a small dollop of frosting on to the cake stand. This will help keep your cake in place.
Place the first cake layer on a cake stand and then pipe some frosting on the cake. Using an offset spatula, even out the frosting so it's evenly distributed.
Place the next layer on top and pipe more frosting on the next layer and then even out the frosting. Repeat this process until you've frosted each layer of cake and your cake is fully frosted.
Optional step: Using a star tip, pipe a dollop of frosting on top then place a maraschino cherry on top. Repeat this process 7 more times so you have a total of 8 dollops and 8 cherries. You can also pipe some flowers or shells at the base of the cake for extra decoration.

Video

Notes

Best practices:

- Do not frost the cake while it's warm, the warm cake will melt the frosting.
- Try to add between ¼" to ½" of frosting between each layer.
- Cutting the "dome" off the top of the cake will help create a layer cake that doesn't lean and stands straight.
- When measuring out the flour you can either weigh the flour (for exact measurement) or spoon the flour into the measuring cup then level out the flour. Avoid dipping the measuring cup into the flour so you don't use too much flour.
- When frosting the cake you can add a thin layer on the sides of the cake called a crumb coat, then chill the cake and add another layer of frosting this will give you a clean frosting look without any crumbs being added to the cake.

Nutrition

Grilled Shrimp Recipe and Marinade

December 17, 2024

Grilled Shrimp: This shrimp marinade is perfect for grilling or sautéing, to serve on chicken street tacos, pasta, side salad, kabobs, even eating alone, for a healthy main course that the whole family will love!

Not only will you find an easy marinade below, but you’ll also get the instructions on how to grill shrimp too! Now you may also love using this egg wash for fried shrimp, to make a fried battered shrimp!

shrimp marinade - for grilling - shrimp in white bowl

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Hey my Fantabulosity friends! It's Meg popping in again with a delicious and ridiculously simple recipe for you to try!

Shrimp Marinade Recipe

I wanted to create a shrimp marinade with a ton of flavor using ingredients that you would already have right in your pantry and refrigerator, that you could easily prep for Marinate Monday in the Dinner Theme System, or any night of the week. My philosophy has always been finding ways to use our common, everyday ingredients in ways that will wow your family and friends.

So, there's nothing crazy or obscure in this recipe but I promise it is the best shrimp!

What do you soak shrimp in?

Soaking shrimp in a marinade is ideal! For this recipe, you’ll use ingredients such as Worcestershire sauce, vinegar, olive oil, mustard, garlic, salt, and pepper.

What is the best way to season shrimp?

We feel like the best way to season shrimp is with the marinade. But extra spices may be something you’re interested in sprinkling on, just before grilling/cooking. Such as, garlic powder, salt, pepper, Italian seasoning, seasoned salt, etc.

How long should you marinate shrimp?

30 minutes to an hour.

Should you marinate shrimp overnight?

I wouldn’t. If you marinate it longer than an hour, that it can actually start to cook the shrimp.

Ingredient Checklist

Let's talk about the simple ingredients that go into this shrimp marinade. Like a lot of marinades, extra-virgin olive oil and vinegar are the base ingredients that keep things saucy. Another oil could be used here in place of the olive oil if you wish.

Worcestershire brings lots of deep, rich flavor and standard yellow mustard adds a delicious tang to the marinade. Because everything is better with fresh garlic, a clove is mixed in to punch up the flavor even more.

How to Marinate Shrimp

In a small bowl, whisk together the olive oil, vinegar, Worcestershire sauce, mustard, salt, black pepper, and garlic. Pour into a zip-top bag. Add shrimp, seal, and shake around to ensure the shrimp is coated.

Shrimp marinade ingredients in a bowl. — Pour marinade ingredients in a bowl.

How Long to Marinate Shrimp

Shrimp, and any seafood, in general, do not need much time in a marinade to soak up the flavors.

In fact, if it sits in the marinade too long the acidic vinegar can start to essentially cook the shrimp which will mess with the texture in all the wrong ways. That's something we want to actively avoid.

Lucky for us, that means this shrimp only needs to marinate for an hour. You could even get away with just 30 minutes too if you're in a hurry. Fresh shrimp (raw shrimp) is ideal but if you have frozen shrimp, it’s best to thaw it out before marinating or put it in the marinade, frozen, and leave it in a little longer than an hour so it has time to soak in.

Quick Appetizer or Easy Dinner Idea

Because you only need up to an hour to marinate this recipe is a perfect weeknight meal or even as an easy party appetizer. Especially considering that once the marinating time is up, you’ll only need 4 minutes, YES JUST 4, to grill the shrimp and have it on the table.

That means while the shrimp is soaking up this delicious marinade, you can whip up a side salad, make some rice, and roast some vegetables for a wonderful side dish for the best grilled shrimp, too!

How to Grill Marinated Shrimp

You can absolutely cook the shrimp any way you wish. (Air fryer, stove top, pan fry, cast iron pan, etc.) But if you’re planning on grilling shrimp on an outdoor grill, it may be best to put the uncooked shrimp on skewers and serve as shrimp kabobs. (If using wooden skewers, don’t forget to soak them before grilling!)

Or, you can use a grill basket or tray to make things even easier!

How to Grill Shrimp

Preheat a grill or grill pan over medium heat.
Place shrimp on grill grates for 2 minutes per side.

Note: For best results, if you are using an outdoor grill, it would be helpful if you put the shrimp on skewers to keep them from falling down the grates.

If desired, sprinkle with fresh parsley or your favorite fresh herbs on top of the grilled shrimp skewers.

How to Store Leftover Shrimp

If you happen to have leftover shrimp after cooking, store in an airtight container for 3 to 4 days!

Start the new year off right with this simple and healthy Grilled Marinated Shrimp. Staple ingredients make up this shrimp marinade, perfect for weeknights.

It would be a perfect option for meal prepping for lunches throughout the week if that's your thing. I'm trying my hardest to make it my thing but it's hard to keep on it consistently.

Versatile Shrimp Marinade

Although this marinade is the delicious on shrimp, it would be just as delicious with roasted pork tenderloin, smoked chicken tenders, and other seafood. I'm betting it would be great as a simple salad dressing too (just make sure you use it solely on a salad for that batch, nobody wants a foodborne illness).

Whether you're looking for something healthy, something simple for weeknights or a main dish the whole family will adore, I've got you covered with this Grilled Marinated Shrimp recipe.

What to Serve with Grilled Shrimp

Since the grill is already heated up and ready, it’s a great idea to cook vegetables on the grill too! They pair wonderfully with a recipe like this grilled shrimp.

Or, you can also make this boom shrimp sauce to go along with grilled shrimp! To keep the seafood theme going, this mussels recipe in a white wine sauce is easy to make and such a great appetizer.

More Easy Shrimp Recipes You’ll Love

We love easy recipes around here, and if you love shrimp, then you don’t want to miss this easy fried shrimp recipe, this loaded shrimp potato, and this air fryer fried shrimp recipe!

Or, for a fun twist on shrimp, try these shrimp burgers!

Recipe

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4.44 from 30 votes

Grilled Shrimp Recipe and Marinade

This grilled shrimp recipe and marinade that's made with everyday ingredients like mustard, Worcestershire sauce, vinegar, and garlic makes things easy! Plus, grilling instructions!

Course Main Course

Cuisine American

Prep Time 1

Cook Time 4

Total Time 1 4

Servings servings

Calories 443kcal

Author Jessica Burgess

Ingredients

⅔ cup olive oil
¼ cup vinegar (white, red wine, apple cider)
1 ½ tablespoons Worcestershire sauce
1 tablespoon yellow mustard
½ teaspoon kosher salt
¼ teaspoon black pepper
1 clove garlic, finely minced
1 pound 41/50 shrimp, raw, peeled and deveined

Instructions

In a bowl, whisk together the olive oil, vinegar, Worcestershire sauce, mustard, salt, pepper and garlic. Pour into a zip top bag.
Add shrimp, seal and shake around to ensure the shrimp is coated.
Marinate in the refrigerator for an hour.
Preheat a grill or grill pan over medium heat. Grill shrimp for 2 minutes per side.
Note: If you are using an outdoor grill, it would be helpful if you put the shrimp on skewers to keep them from falling down the grates.

Notes

Tip for Grilling: If using wooden skewers, soak them in water before assembling them so they don’t burn.

Nutrition

Egg Custard

December 16, 2024

Egg Custard: This recipe for egg custard is a delicious and easy pie that’s perfect for any holiday! It uses basic ingredients which makes a delicious, yet simple dessert, and only takes 35 minutes to bake.

I don’t know about you, but I think pies are the perfect comfort food. Next time you need a pick-me-up dessert recipe, I suggest making one of our favorite pies along with this custard! Peanut butter pie, pecan pie, and mini no-bake pies are great recipes to boost your spirit.

Why You’ll Love This Recipe:

From Scratch: This classic dessert recipe is so easy to make from scratch. Using only basic ingredients, you can make this great recipe in under an hour!
Texture: The texture of this egg custard pie recipe is similar to my buttermilk pie. It’s a light and creamy texture that will satisfy your sweet tooth but won’t leave you with that heavy feeling.
Holidays & Parties: Like most pies and cakes, this homemade egg custard is the perfect party dessert or delicious to serve after Thanksgiving dinner especially! You’re able to make a large number of yummy servings in a short amount of time. A win-win!

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Ingredients Needed

Make sure to scroll to the bottom of the post if you’re looking for the recipe card with ingredient measurements and directions for this traditional egg custard!

Eggs – whole eggs, meaning egg yolks and egg whites, plus one additional egg white is optional – see below.)
Sugar – white, granulated sugar
Salt – table salt works for this
Nutmeg – ground spice that you should be able to find in the spice aisle
Whole milk – this is preferred over other types of milk. See in the FAQs below.
Vanilla extract – pure vanilla extract is so much better than imitation vanilla but that will work too.
Unbaked pie crust – for this recipe, you can make this pie crust recipe or you can buy a storebought pie crust but the sizing works perfectly and is very easy to use. Note: Most store-bought crusts come with two pie crusts, however, you’ll only need to use one for this recipe. You will place one pie crust, in a 9-in pie plate, preferably glass but metal is ok too. You can use the extra crust to make many of these other pie recipes.
Egg white – this is optional, to brush on the store-bought pie crust (or homemade crust) before filling to help prevent it from getting soggy.

Step-by-Step Directions

Preheat oven to 350 degrees f.
In a large bowl, beat eggs lightly. Add sugar, salt, nutmeg, vanilla, and milk beat well to make the custard mixture (See image below). (This mixture is similar to our top favorite recipe, bread pudding.)

Milk, sugar and vanilla in mixing bowl for egg custard.

Place raw pie crust in to pie dish (normally a 9-inch pie pan).

Gently press pie dough in to the pie plate, on the sides, and on the bottom, trying to keep the pie crust centered.
Take the top edges and gently pinch the edges “up” so it forms a small “lip” to where it can act as a “wall” for the egg custard batter to stay inside. See image below. (Note: it doesn’t have to be perfect.)

Pie crust with pretty, pressed edges. — Pinch top edges so it forms a small “lip” which will help prevent batter from splashing out.

Optional: To help prevent a soggy crust, whisk one egg white in a small bowl and brush on to the sides and bottom of crust. I do this and prefer it.

Blind Bake: You may also choose to blind bake the pie crust but we don’t for this recipe, since it turns out perfect each time without doing so.

Pastry brush, spreading egg white on crust. — Optional but recommended: brush crust with egg whites

Pour custard filling into pie crust. (See tips below on how to do this step with ease!)

Pro Cooking Tip:

Pouring the custard mixture in to the pie crust can get messy if you pour and walk to the oven. (The batter is very thin so it can swoosh out if not careful.)

To avoid spillage, here are tips for best results:

Place a rimmed baking sheet on the bottom rack of the oven. (This will catch any spills or an accidental overage.)
Place just the pie crust/pie plate in the oven, on the middle rack.
Pull the middle rack toward you, just enough for the next step.
Pour mixture in to a pitcher and pour the batter in to the crust while it’s in the oven.
Carefully slide the oven rack back in to the oven, being careful not to splash the batter out of the pie shell.

Cooking Time:

Bake for 35 minutes at 350° or until a knife inserted in the middle comes out clean, and you see the top slightly golden brown.

Cooked egg custard in pie plate on wooden cutting board.

Let the custard cool on a wire wrack.
When cool, place in refrigerator. Best served chilled.

Sliced of egg custard on white plate sitting next to fork.

Expert Tips and FAQs

Do you have to refrigerate egg custard pie?

Yes. This egg custard recipe needs to be refrigerated. In fact, custard-based pies should not be left at room temperature for more than two hours. You can store this creamy pie in an airtight container, or cover with plastic wrap, in the fridge for up to 4 days.

How do you make egg custard pie from scratch?

It’s actually very simple! This egg custard pie recipe is made from scratch (except the crust) and you only need basic ingredients. There’s nothing better than the satisfaction of making something from scratch… even if it is easy!

How do you keep a custard pie from getting watery?

Custard pies may become watery if the eggs are not cooked all the way or evenly distributed over the mixture. To prevent this, make sure you beat your egg mixture very well and bake for as long as needed.

Should you serve custard pie chilled?

Yes! Creamy custard pie tastes best when it’s served cold. Serving this pie at room temperature may cause the texture to change. To keep this pie cold at a summer party, I would recommend putting it on ice.

What type of milk is best for old-fashioned custard pie?

I recommend using whole milk. Whole milk is thicker and going to add more texture than other types of milk. I would not recommend using a plant-based milk for this egg custard recipe because it may alter the taste.

Slice of egg custard on white plate with bite taken out of it.

What to Serve on Top of Egg Custard

Honestly, we feel this is delicious all by itself, however, if you’re looking to dress it up, or serve something along with it, here are some suggestions that will help:

whipped cream
fresh berries
ice cream

More Dessert Recipes

As far as dessert recipes go, I have too many favorites. Baking quick but delicious desserts is the best way to do it in my opinion; from homemade pies to brownie recipes, cupcake recipes, and classic cookie recipes.

My boys have been loving my strawberry brownies and this peach mango pie is absolutely amazing but I also love this lemon bundt cake recipe! There are so many options but you can’t go wrong with any of them!

Recipe

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4.80 from 15 votes

Egg Custard

This recipe for egg custard is a delicious and easy pie that's perfect for any holiday! It uses basic ingredients which makes a delicious, yet simple dessert, and only takes 35 minutes to bake.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings slices

Calories 256kcal

Author Jessica Burgess

Ingredients

3 eggs
½ cup white sugar
½ teaspoon salt
½ teaspoon nutmeg
2 ⅔ cups milk
1 teaspoon vanilla extract
1 refrigerated pie crust (Unbaked) Homemade Pie Crust or storebought
1 egg white optional but recommended

Instructions

Pie Crust: Let 1 refrigerated pie crust come to room temperature.
Prep Oven: Preheat oven to 350 degrees f.
Mix: In a mixing bowl, beat 3 eggs lightly. Add ½ cup sugar, ½ teaspoon salt, ½ teaspoon nutmeg, 1 teaspoon vanilla, and 2 & ⅔ cups milk, and beat well.
Pie Crust Placement: Unroll pie crust and place in a 9-inch pie plate (glass pie plate recommended). Press sides and bottom so it fits nicely in to the pie plate. Try to make the pie crust even and form the rim of the pie crust "up" to almost create small sides so egg custard does not overflow.
Optional but recommended: take the whites of an egg, and put in a small bowl. Gently whisk with a fork. Using a basting brush, brush on the egg whites on to the pie crust. This will help prevent a soggy crust.
Pour: Pour egg custard batter in to pie crust. (See notes for tips on how to safely do this for best results.)
Bake: Bake for 35 minutes or until a knife inserted in the middle comes out clean. NOTE: if the pie crust starts to burn, before custard is done, you can cover with aluminum foil to prevent burning. However, this isn't something we've had to do.
Cool: Let cool on a wire rack and chill in the refrigerator before serving.

Video

Notes

What size pie crust do you use for an egg custard recipe?

You will place one pie crust, in a 9-in pie plate, preferably glass but metal is ok too.

TIP: To avoid spillage, here are tips for best results:

Pouring the egg custard batter in to the pie crust can get messy if you pour and walk to the oven. (The batter is very thin so it can swoosh out if not careful.)

Place a rimmed cookie sheet on the bottom rack of the oven. (This will catch any spills or an accidental overage.)
Place just the pie crust/pie plate in the oven, on the middle rack.
Pull the middle rack toward you, just enough for the next step.
Pour egg custard batter in to a pitcher and pour the batter in to the crust while it’s in the oven.
Carefully slide the oven rack back in to the oven, being careful not to splash the batter out of the pie shell.

Do you have to refrigerate egg custard pie?

Yes. This egg custard recipe needs to be refrigerated.

How do you keep a custard pie from getting watery?

Nutrition

Easy Chicken Pot Pie Recipe

December 15, 2024

This easy chicken pot pie recipe is a classic that will become a favorite for the whole family! Keep things simple by using a rotisserie chicken and store-bought pie crust if you wish, and let the flavors SHINE!

Slice of chicken pot pie, showing the inside of the chicken and the vegetables with the crust, on white plate.

In just one hour, you’ll have a flavorful chicken pot pie filling that sits between a golden brown top crust and bottom crust, which will have you saying this is the best chicken pot pie recipe!

This is only one of the easy recipes I recommend adding to your Dinner Theme Night System that helps you plan dinner easily!

Featured Comment:
“I have tried a few different chicken pot pie recipes. This is THE BEST! It is a perfect balance of ingredients! … YUMMY!” – Linda S.

Why You’ll Love This Recipe

This chicken pot pie recipe will take you back to Grandma’s kitchen, just like my bread pudding recipe!

From the flaky, golden top crust from the egg wash, to the filling that uses traditional vegetables such as peas and carrots, the flavors will seem so familiar, similar to what I use in our chicken pot pie casserole.

This easy chicken pot pie recipe is not only delicious, classic comfort food but it’s easy enough for a weeknight dinner recipe or a hearty Sunday dinner with family.

Homemade or Store Bought Pie Crust for Chicken Pot Pie?

I kept this recipe on the easier side, by using a store-bought pie crust. However, you can use your favorite flaky pie crust recipe, or my homemade pie crust recipe.

So no worries if the thought of making a pot pie from total scratch, seemed like too much. Storebought will work just fine!

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Pot Pie Recipe Ingredients

If you’d like, you can change things up when it comes to an easy chicken pot pie recipe by making it easier, making it more from scratch, or simply adding different variations to the filling.

However, as written, this is the traditional way I remember the old-fashioned chicken pot pie recipe.

Labeled ingredients for chicken pot pie recipe.

*Be sure to see the recipe card below for the full ingredients list & instructions!*

Pie Crust: If using a store-bought pie crust, make sure to grab the box that has 2 crusts inside of it and take a look at what oven temperature is recommended, so you know what to preheat the oven to, for a “double crust” recipe.
Chicken: What I love so much about this recipe is that the cooked chicken can be made in so many different ways. From using a storebought rotisserie chicken to making shredded chicken in the Crock Pot, or simply boiling chicken breasts to shred. Have leftovers from this turkey breast recipe? You can use that instead of chicken!
Vegetables: Frozen peas and carrots or frozen mixed veggies are great to keep on hand in the freezer for this recipe. However, you can use fresh veggies or even canned mixed vegetables but just make sure to drain the can! You may also choose to use other vegetables such as green beans, mushrooms, or corn in this recipe.
Butter: Unsalted butter is suggested but if you only have salted butter, it may be best to lighten up on the salt measurement in this recipe so it doesn’t turn out too salty.
Spices & Seasonings: Feel free to experiment here with fresh herbs, such as rosemary, parsley, and sage.
Sweet onion: Sweet onions contribute a mellow and mildly sweet flavor to the pot pie filling, enhancing its overall taste without overpowering other ingredients.
Flour: You’ll want to use all-purpose flour to create a roux, helping to thicken the pot pie filling and make a smooth, velvety consistency.
Chicken broth: Chicken broth serves as the flavorful liquid base for the filling, infusing the pot pie with a rich and savory taste. Tip: Use a rotisserie chicken for the pot pie, and make a rotisserie chicken broth too! Or, this homemade chicken broth is a great recipe to come up with the broth too.
Half and half milk: Half and half adds a creamy and velvety texture to the filling, enriching the pot pie with a luxurious flavor profile.
Egg and water: An egg and water are used for an egg wash on the pie crust, providing a glossy finish and golden brown color when baked.

How to Make This Easy Chicken Pot Pie

In only one hour, following the steps and ingredients mentioned, you’ll have a hot and ready dinner for your family.

Process steps showing how to make chicken pot pie.

Preheat your oven to the temperature specified on the pie crust packaging. Our was 425°F for a double-crust pot pie.
In a large skillet, melt the butter over medium heat. Add ½ cup diced onions and ½ cup diced celery, and cook until they are softened. Stir in the ⅓ cup all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon granulated garlic, ½ teaspoon onion powder and ½ teaspoon dried thyme, creating a roux. Cook for 1 – 2 minutes until the mixture becomes golden brown. Do not overcook or burn.
Gradually whisk in 1 ¾ cups reduced-sodium chicken broth and ⅔ cup half-and-half, making sure to eliminate any lumps. Cook and stir until the mixture thickens, usually around 5 – 7 minutes.

Tip: Adjust the thickness of the filling by adding more or less flour and adjusting the cooking time. The goal is to achieve a creamy and well-cooked filling.

Add 1 cup of frozen peas and carrots mix to the skillet, followed by 3 cups of cooked chicken. Stir until all the ingredients are well combined and heated through.
Roll out one of the pre-made pie crusts and place it into the bottom of a 9-inch pie dish. Pour the chicken and vegetable filling into the pie crust.

Top crust added on top of chicken pot pie.

Roll out the second pie crust and place it over the filling. Seal the edges by crimping them together. Cut a few slits on the top crust to allow steam to escape during baking.
Whisk together 1 egg and 1 tablespoon of water.
Brush the top crust with the egg wash for a golden finish.
Cover the edges of the crust with strips of aluminum foil to protect the crust from being too brown.
Remove the foil after 20 minutes in the oven.

Baked chicken pot pie, showing the crust on top of the pie.

Bake in the preheated oven for 35 – 40 minutes or until the internal temperature reaches 165°F, the crust is golden brown, and the filling is bubbling.
Allow the chicken pot pie to cool for a few minutes on a cooling rack before serving. Serve!

Recipe Pro Tips

Eggwash: Brushing the top crust with a beaten egg before baking gives it a beautiful golden color. This step is optional but adds a nice finishing touch.
Different Pie Crusts: Feel free to experiment with different types of pie crusts, such as puff pastry or whole wheat crusts, based on your preferences.

Slice of chicken pot pie cut out of pie, showing the vegetables and the chicken.

Recipe FAQs

What is chicken pot pie filling made of?

Chicken pot pie filling is made of a combination of a few different ingredients such as vegetables, chicken, half and half, chicken broth, and flour that creates a roux for a thicker filling.

How do you keep the bottom crust of chicken pot pie from getting soggy?

Although it’s not required, you may also brush the bottom crust with an eggwash mixture before pouring in the filling, to help prevent the bottom crust from getting soggy.

What to Serve with Chicken Pot Pie

Chicken pot pie is often a complete meal, but you can serve it with a side salad or additional vegetables such as a can of green beans or easy cheddar biscuits, for a well-rounded dinner.

Storage

Refrigeration: If your chicken pot pie is freshly made and you plan to consume it within a few days, store it in the refrigerator. Allow the chicken pot pie to cool to room temperature before placing it in the fridge to prevent condensation, which can make the crust soggy. Wrap the pot pie tightly with plastic wrap or aluminum foil to keep it airtight and prevent it from drying out.
Freezing: If you want to store the chicken pot pie for a more extended period, consider freezing it. Let the pot pie cool to room temperature before freezing to avoid moisture buildup. Wrap the pot pie securely in plastic wrap or aluminum foil, and then place it in a resealable plastic freezer bag or an airtight container. Label the container with the date to keep track of its freshness.
Serving-size portions: Consider dividing the chicken pot pie into individual servings before refrigerating or freezing. This makes it easier to reheat only what you need without affecting the entire pie.
Reheating: When you’re ready to enjoy the chicken pot pie, preheat your oven to around 350°F. If the pot pie is frozen, allow it to thaw in the refrigerator overnight before reheating. Reheat the pot pie in the oven until the internal temperature reaches 165°F to ensure it’s safe to eat. Cover the edges of the crust with foil if they start to brown too much during reheating.

If you love this classic pot pie recipe, then you’ll also love this old-fashioned chicken and rice casserole, this ham and beans recipe, and this old-fashioned tuna casserole.

Recipe

Homemade Chicken Pot Pie in white pie dish, with a peek at the veggies and chicken.

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4.92 from 12 votes

Easy Chicken Pot Pie Recipe

A classic, EASY chicken pot pie recipe made easy and that's full of flavor. Peas, carrots, celery, onions, all in a creamy filling between a golden pie crust.

Course Dinner, Main Course

Cuisine American

Prep Time 25

Cook Time 35

Total Time 1

Servings servings

Calories 625kcal

Author Jessica Burgess

Ingredients

6 tablespoons unsalted butter
½ cup sweet onion finely chopped
½ cup celery finely chopped
⅓ cup all-purpose flour
½ teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme
1¾ cups chicken broth
⅔ cup half and half
1 cup frozen peas and carrots mix
3 cups cooked chicken shredded chicken or cubed
2 refrigerated pie crusts 14.1 ounce box or make this homemade pie crust
1 tablespoon water purified would be best!
1 large egg beaten

Instructions

Preheat your oven to the temperature specified on the pie crust packaging. Our was 425°F for a double-crust pot pie.
In a large skillet, melt the butter over medium heat. Add ½ cup diced onions and ½ cup diced celery, and cook until they are softened.
Stir in the ⅓ cup all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon granulated garlic, ½ teaspoon onion powder and ½ teaspoon dried thyme, creating a roux.
Cook for 1 – 2 minutes until the mixture becomes golden brown. Do not overcook or burn.
Gradually whisk in 1 ¾ cups reduced-sodium chicken broth and ⅔ cup half-and-half, making sure to eliminate any lumps.
Cook and stir until the mixture thickens, usually around 5 – 7 minutes.
Add 1 cup of frozen peas and carrots mix to the skillet, followed by 3 cups of cooked chicken.
Stir until all the ingredients are well combined and heated through.
Roll out one of the pre-made pie crusts and place it into the bottom of a 9-inch pie dish.
Pour the chicken and vegetable filling into the pie crust.
Roll out the second pie crust and place it over the filling. Seal the edges by crimping them together.
Cut a few slits on the top crust to allow steam to escape during baking.
Whisk together 1 egg and 1 tablespoon of water. Brush the top crust with the egg wash for a golden finish.
Cover the edges of the crust with strips of aluminum foil to protect the crust from being too brown. Remove the foil after 20 minutes in the oven.
Bake in the preheated oven for 35 – 40 minutes or until the internal temperature reaches 165°F, and the crust is golden brown, and the filling is bubbling.
Allow to cool for a few minutes on a cooling rack before serving. Serve!

Video

Notes

Tips for Recipe Success:

Soggy Crust: Although this recipe is delicious without it, you may choose to brush an eggwash on the bottom crust before filling as well, to help prevent the bottom crust from getting soggy.
Time-Saving Tip: Using a store-bought rotisserie chicken is a time-saving shortcut.
Other Seasonings: The recipe calls for dried thyme, but you can add other herbs like rosemary, parsley, or sage for additional flavor.
More Vegetables: Feel free to add different types of vegetables if you prefer.

Nutrition

How to Cook Steak in the Oven

December 11, 2024

How to Cook Steak: An oven-baked steak recipe that is melt in your mouth goodness, that’s easy to make and only takes a few minutes!

Cooking a steak in the oven with butter, salt, and pepper makes this one of the easiest and BEST steak recipes EVER! Then, after this recipe, if you love a good southern, fried recipe, you’ll want to try this country-fried steak recipe, too!

Sliced oven baked steak with butter on top

The BEST Way to Cook Steak in the Oven

If you’ve ever had a steak, cooking it on the grill can be delicious. (We feel the same way about pork steak recipes.) However, the best way for cooking a steak is by searing it on the stovetop and then baking it in the oven!

Here’s the recipe that you’ll never stray from once you make it!

More Easy Steak Recipes:

If you love cooking steaks or feel intimidated by it, then you’re going to love the other steak recipes here on the blog because they’re super easy and super flavorful!

The BEST Steak Bites are a huge family favorite, and these BBQ Pork Steaks in the Slow Cooker are so easy for a dump-and-go recipe!

Now if you have venison steak in the freezer, don’t miss this Deer Steak on the Stovetop and this Grilled Deer Steak Recipe.

Ingredients and Types of Steak

You can jump to the recipe card below for all of the ingredients and instructions all in one place.

For this oven steak recipe, I used two thick-cut ribeye steaks. (Almost an inch thick, although you don’t HAVE to have steaks this same thickness.) You don’t have to use ribeye for this steak recipe either.

Feel free to use sirloin, NY strips, t-bone, porterhouse, or any cut you like!

Ingredients for steak cooked in the oven

Seasonings for Steak:

For seasoning, I only use salt and pepper. Now, when I say “salt and pepper,” in any of my recipes, you can go ahead and count on that I mean kosher salt and this cracked peppercorn medley.

It is the most DELICIOUS combo of seasonings on a steak.

Now don’t get me wrong. I love a good garlic pepper, lemon pepper, or any other seasoning for that matter… but it’s hard to beat a steak covered in kosher salt and peppercorn. Combine that with browned butter, and it’s game over with my taste buds. It’s the BEST.

How to Cook Steak in the Oven

Make sure to scroll to the bottom of this post to see the full recipe card with step-by-step instructions!

Ribeye Steaks on cutting board with salt and pepper sprinkled on them

You can salt and pepper your steaks, according to your taste.

For these two, I used a total of about a tablespoon of kosher salt and a teaspoon of peppercorn to season both.

Butter melting in cast iron skillet — Melt butter

Butter browning in cast iron skillet — Allow butter to brown

How to Brown Butter

Place butter in a skillet that is on medium-high heat. Allow the butter to heat, stirring occasionally, until the butter has turned brown. Stirring it helps the butter brown evenly. Watch for the butter to turn brown, and then add the seasoned steaks.

Pro Tip: You don’t want the butter to burn, so have the steaks ready before browning the butter.

Sear the Steaks

Once the butter has browned, add the steaks to the hot skillet and sear for one minute on each side, and then place it in to the oven.

Raw seasoned steaks in cast iron skillet — Sear the steaks

Steaks have been seared in cast iron — Sear other side

How Long to Cook Steak in Oven

The steak will only need 3 minutes in the oven after searing, and it will come out sizzling and smelling like you’re in a delicious steakhouse! If using a cast iron, go ahead and slip the whole pan in the oven.

Just soak in that sizzle sound and heavenly smell during this process!

Baked Steak

Within minutes, you have a baked steak that’s ready to devour, and if this is your first time cooking a steak… congratulations!

Butter melting on steak that was cooked in oven

Compound Butter for Steak

Although optional, compound butter can be delicious on top of your oven-baked steak! Check out these flavored butter recipes to pick one that you’d love on top!

Sides for Steak

Now, of course, there are many options for steak sides, but there is an absolute favorite. This side salad for steak is the best. (Seriously, it has almost 500 reviews).

We love having roasted garlic broccoli and these easy yeast rolls for beginners to complete this dinner but there are a lot of easy side dish recipes to choose from!

More Easy Beef Dinner Recipes!

If you have a freezer full of beef or need quick and easy dinner ideas, you’ll also love these cheeseburger sliders. They’re a family favorite, and super easy to make in the oven!

Or, if you love slow cooker recipes, these slow cooker cube steaks are so easy to make and are so delicious!

If you’re looking for another easy oven protein, see our complete guide on how to cook pork chops in the oven.

Recipe

Oven Baked Steak with Butter and a side of potatoes

Print Pin

4.66 from 160 votes

How to Cook Steak in the Oven

Steak in the Oven: Cooking with browned butter in a cast iron skillet, baked for only minutes, and coated in cracked peppercorn and kosher salt, is ALL this ribeye needed!

Course Main Course

Cuisine American

Prep Time 2

Cook Time 5

Total Time 7

Servings steaks

Calories 570kcal

Author Jessica Burgess

Ingredients

2 Ribeye Steaks
2 tablespoons Salted Butter
1 tablespoon Kosher Salt or to taste
½ tablespoon Cracked Peppercorn or to taste – black pepper works good too

Instructions

For a "Medium" Steak – Preheat oven to 475 degrees before you even start to season your steaks.
Coat your steaks with salt and pepper, on both sides.
Over medium to high heat, melt the butter in an oven proof skillet.
When the butter is melted and has turned a golden brown, place the steaks into the skillet. Let them sear for about 1 minute (less if you prefer more of a rarer steak, and if thinner than 1-in. thickness.)
Flip and let sear on other side for the same amount of time.
Place skillet in the oven for about 3 minutes.
Remove steak from skillet (or it will continue to cook) and place on a cutting board. Allow the steak to rest for 1-2 minutes to trap the juices inside, and then serve.

Video

Notes

The amount of salt and pepper to use can vary depending on your preference. Remember, you can always add the salt but you can’t take it away.

Tip: Sprinkling salt on after the steak has cooked and is resting, can provide a great flavor!

Nutrition

The BEST Oreo Dessert

December 9, 2024

This no-bake Oreo dessert recipe, made with simple ingredients such as Oreo Cookies, Cool Whip, pudding mix, and cream cheese makes this a delicious and easy sweet treat, and is one of our most popular no-bake dessert recipes.

With only a 20-minute prep time, 7 ingredients, and a 2-hour chill time – this dessert is perfect for a potluck or to make on a weekend for an easy Oreo dessert the kids will love!

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Why You’ll Love This Recipe

If you love easy recipes, this may just become your new favorite easy dessert recipe! Not only is it quick, but it’s also a no-bake recipe (so no heating up the kitchen in the summer), and uses ingredients that you may even already have on hand!

Plus, if you’re an Oreo fan, and love Oreo dessert recipes, it doesn’t get any better than this! Well, except maybe these Oreo Rice Krispy Treats and these Cookies and Cream cinnamon rolls but that’s a close call!

This recipe starts with an Oreo crust and ends with Oreo crumbs (like in our easy Oreo Mousse), with a middle that’s full of delicious, creamy ingredients like instant pudding, cream cheese, and more to help give it the crunch and creaminess that creates the perfect combination for a delicious dessert!

Is this the same as an Oreo pudding dessert?

Yes and no. This recipe does use instant pudding mix and America’s favorite cookie but there are many dessert recipes that use Oreos and pudding together. Some recipes are simply a layer of pudding and topped with crushed cookies and Cool Whip.
However, this recipe has an Oreo crust, a cream cheese layer, chocolate pudding layer, Cool Whip layer, and crushed cookies that makes it the perfect dessert and way more than just pudding and Oreos!

How to Make this No-Bake Oreo Dessert

For the best result, plan to make this at least 2 hours in advance so the delicious treat will have time to set. (Which means for it to thicken a little, so it’s easier to slice and serve.) So it doesn’t take as long as a no-bake dessert, like this icebox cake recipe in case you need something faster.

Recipe Ingredients:

Ingredients for No Bake Oreo Dessert Recipe

Double Stuf Oreos (regular or family size) – regular Oreos will work too
Butter – Salted or unsalted are both great for this recipe.
Instant chocolate pudding – Like we use in this no-bake chocolate pie. Make sure you don’t grab the “cook-and-serve” pudding.
Milk – (whole, 2%, or skim will work)
Cool Whip Topping – You can also make your own whipped cream instead if you prefer.

How to Make This Oreo Dessert

Place 2 rows of double-stuffed Oreos in a large Ziploc bag. Seal the top, and using the palm of your hands, crush the cookies into small chunks. (Some people prefer using a rolling pin or food processor to crush them if you find that easier.)
Once they are small chunks, pour the crushed Oreos out into a 9 x 13-inch baking pan. (Image 1 below.)
Place the remaining row of Oreos in the Ziploc bag and crush them to use for the topping.
Pour the melted butter over the Oreo chunks in the baking pan, and mix with a spoon. Pat down and set it in the refrigerator to chill and set. (Image 2 below.)

Using the whisk attachment on a stand mixer (or a hand mixer or whisk), pour the milk into a large bowl and add the pudding powder. Mix pudding on low speed until the powder is incorporated. Then turn the mixer on higher speed and mix until the pudding gets thick.

pudding mixture - whisked in large mixing bowl

Transfer the pudding into a bowl and place in the fridge to chill.
Wash out the mixing bowl and whip the softened cream cheese until fluffy. (Image 3 below.) Slowly add in the powdered sugar in to the cream cheese mixture and beat until smooth. Fold in one container of the Cool Whip. (Image 4 below.)

Whipped cream cheese and cool whip how-to for oreo dessert

Remove the pan with the Oreo crust from the fridge and layer the dessert together with the following layers:
– Oreo crust (Image 5 below.)
– cream cheese and Cool Whip mixture (Image 6 below.)
– chocolate pudding (Image 7 below.)
– Cool Whip (Image 8 below.)
– Oreo cookie crumbs (Image 9 below.)

chocolate pudding layer and cool whip layer collage

Place plastic wrap over the dessert and refrigerate for at least 2 hours before slicing into pieces.

Expert Tips:

Thaw the containers of Cool Whip in the refrigerator overnight so it’s easier to work with.
Pro Tip: To loosen the cookie crust of the first slice, heat up a dishcloth under running hot water and wring out. Place the dishcloth under the corner where you want to make the first slice. Leave it for about a minute and then cut and remove the slice. The heat will help loosen up the Oreo crust and help you enjoy this heavenly Oreo dessert even faster!

Slice of no bake Oreo dessert on a white plate with cookies

More Options and Additional Add-On Ideas

If you’d love to experiment and add more ingredients to this Oreo cookie recipe, feel free to try adding items such as:

peanut butter cups
peanut butter for a peanut butter Oreo dessert
drizzle with chocolate syrup
vanilla pudding instead of chocolate
heavy whipping cream – made in to whipped cream – instead of Cool Whip
chocolate Oreos
white chocolate chips or milk chocolate chips

I know you’re going to love this amazing dessert, especially on hot days, but if you’d like to see more of our favorite desserts, I think you’ll love these:

But don’t forget about breakfast because making these Oreo Cookie Pancakes will start your day right!

Recipe

Print Pin

5 from 25 votes

The BEST Oreo Dessert

This no-bake Oreo dessert recipe, made with simple ingredients such as Oreo Cookies, cool whip, pudding mix, and cream cheese makes this an easy sweet treat!

Course Dessert

Cuisine American

Prep Time 20

Chill Time 2

Total Time 2 20

Servings servings

Calories 410kcal

Author Jessica Burgess

Ingredients

1 package Double Stuf Oreos regular or family size
½ cup melted butter
2 – 3.9 oz. packages of instant chocolate pudding mix
3 ¼ cups milk
2 – 8 ounces containers Cool Whip thawed – see expert tips in blog post
8 ounces cream cheese softened to room temperature
¾ cup powdered sugar

Instructions

Place 2 rows of double stuffed Oreos in a large Ziploc bag. Seal the top, and using the palm of your hands, crush the cookies into small chunks. (Some people prefer using a rolling pin or food processor to crush them, if you find that easier.)
Once they are small chunks, pour the crushed Oreos out into a 9 x 13-inch baking pan.
Place the remaining row of Oreos in the Ziploc bag and crush them to use for the topping.
Pour the melted butter over the Oreo chunks in the baking pan, and mix with a spoon. Pat down and set in the refrigerator to chill and set.
Using the whisk attachment on a stand mixer (or a hand mixer or whisk), pour the milk into a large bowl and add the pudding powder. Mix pudding on low speed until the powder is incorporated. Then turn the mixer on higher speed and mix until the pudding gets thick.
Transfer the pudding into a bowl and place in the fridge to chill.Wash out the mixing bowl and whip the softened cream cheese until fluffy.
Slowly add in the powdered sugar in to the cream cheese mixture and beat until smooth. Fold in one container of Cool Whip.
Remove the pan with the Oreo crust from the fridge and layer the dessert together with the following layers:
– Oreo crust
– cream cheese and cool whip mixture
– chocolate pudding
– Cool Whip
– Oreo cookie crumbs
Place plastic wrap over the dessert and refrigerate for at least 2 hours before slicing into pieces.

Video

Notes

Thaw containers of Cool Whip in the refrigerator overnight so it’s easier to work with.
Pro Tip: To loosen the cookie crust of the first slice, heat up a dishcloth under running hot water and wring out. Place the dishcloth under the corner where you want to make the first slice. Leave it for about a minute and then cut and remove the slice. The heat will help loosen up the Oreo crust and help you enjoy this heavenly Oreo dessert even faster!

Nutrition

Peach Cobbler with Canned Peaches

December 9, 2024

Peach Cobbler with Canned Peaches: This amazing cobbler recipe requires only 7 simple ingredients and is ready in minutes! Use canned peaches to make this a quick and easy dessert.

You may also love the peach cobbler recipe that uses Bisquick, or you can make this peach cobbler with cake mix if you have that on hand!

Then, if you’re in the peach recipe mood, make sure you try this easy peach mango pie recipe!

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Why You’ll Love This Peach Cobbler with Canned Peaches Recipe

It’s an oven baked dessert that is ready to bake, in minutes.
You can switch out the peaches for your favorite fruit (see list of ideas below).
Canned Peaches: Keep canned peaches in the pantry for a last-minute dessert idea.
It’s delicious by itself or you can serve a scoop of vanilla ice cream with it.
Take it to a potluck, serve it after a home-cooked dinner, or deliver it to a friend who could use it.
It is the easiest recipe and could very well become one of your new favorite cobbler recipes, or even favorite desserts to make!

Ingredients for Easy Peach Cobbler

The ingredients for this peach cobbler with canned peaches are simple and you probably already have them on hand to make this easy peach cobbler recipe! If not, you can grab them at almost any grocery store.

Here are some notes about the key ingredients for this peach cobbler with canned peaches recipe:

Butter – Salted or unsalted butter works for this recipe. If salted, you may want to cut back a bit on the extra salt added but I’ve used both unsalted salted and like how both turn out.
Flour – All-purpose flour is recommended for this recipe since I use baking powder as well, to help it rise.
Milk – I prefer to use whole milk when baking but you can use your favorite type.

Scroll to the bottom of this post to see the recipe card with all of the ingredients and directions!

TIP: Do you have other fruit on hand besides peaches? Feel free to substitute the peaches for your favorite fresh fruit since we drain the juices anyway! See the fruit substitution ideas below!

blackberries
blueberries
strawberries
canned pears
cherries

Step-by-Step Instructions

Melt your stick of butter right in the baking dish you plan to make your cobbler in. (An 8×8 or 9×9 glass baking dish is ideal for this — or double the batch and make it in a 9 x 13 baking or casserole dish.)

Peach cobbler batter mixed together in a bowl

In a separate mixing bowl, pour in the flour, sugar, milk, baking powder, and salt.
Mix together until evenly combined.

Pour cobbler batter on top of butter in baking dish

Pour flour mixture batter on top of melted butter. (DO NOT MIX!)

Place canned peaches (without juice) on top

Place canned peaches (drained) on top of batter and butter. (DO NOT MIX!)

Bake in the oven at 350 degrees F. for 35-40 minutes, and when the top is golden brown.

Single serving of peach cobbler on plate

Remove from oven and serve warm.

What to Serve with Peach Cobbler

This peach cobbler is delicious by itself but if you’d like to serve a little something extra with it, you should consider:

vanilla ice cream
caramel or butterscotch drizzle
sugared strawberries
sprinkle of cinnamon
vanilla sauce we use in bread pudding
sprinkle of brown sugar
whipped cream

Expert Tips to Make the Best Peach Cobbler:

Can I use fresh peaches instead of canned for peach cobbler?

You can. The great thing about canned though is that the peach slices may be a little softer compared to some ripe peaches that may not be very ripe and the sugary syrup that the peaches are in, in the can, tend to be sweeter. But it’s definitely an option to make this using fresh, especially if you have juicy peaches.

How do you store leftover peach cobbler with canned peaches?

If you have leftover cobbler, you can store it in an airtight container or simply cover the dish with aluminum foil or plastic wrap and store on the counter, at room temperature, for the day. However, if it’s more than a day, store it in the refrigerator.

Is a cobbler the same thing as a crisp or crumble?

No. A cobbler has a “biscuit-like” or “pastry-like” topping, where a crisp has an oat or streusel-type topping that has a “crunch”.

Storage Instructions:

Room Temperature: You can store peach cobbler at room temperature, covered, for 1-2 days.

Refrigerate: To make peach cobbler last longer, it’s best to refrigerate in an airtight container, or covered, for up to 5 days.

Freeze: You can even freeze peach cobbler in a freezer-safe container for up to 3 months. Allow it to thaw in the refrigerator when ready to enjoy.

More Easy Dessert Recipes:

As a beginner cook or someone who loves adding simplicity to your life, it’s always a great idea to have ingredients for a quick and easy dessert on hand for those last-minute needs!

Recipe

Print Pin

4.91 from 253 votes

Peach Cobbler with Canned Peaches

This amazing peach cobbler recipe with canned peaches requires only 7 simple ingredients and is ready in minutes!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 308kcal

Author Jessica Burgess

Ingredients

8 tablespoons unsalted butter (stick butter)
1 cup flour
1 cup sugar
1 cup milk
2 teaspoons baking powder
½ teaspoon salt
2 cups peaches without juice

Instructions

Prep: Preheat oven to 350 degrees.
Melt butter: In a microwave safe, 8×8 or 9×9 baking dish, melt the stick of butter in the microwave.
Mix batter: In a separate bowl, mix together flour, sugar, milk, baking powder & salt.
Pour in to dish: Pour batter on top of the melted butter in the baking pan. (Do not mix.)
Add peaches: Pour peaches (make sure it is drained!) on top of batter mixture. (Do not mix.)
Bake cobbler: Bake for 35-40 minutes, until top is almost a golden brown.

Video

Notes

Can I use fresh peaches instead of canned peaches?

You can. The great thing about canned though is that the peaches may be a little softer compared to fresh peaches that may not be very ripe and the sugary syrup that the peaches are in, in the can, tend to be sweeter. But it’s definitely an option to make this using fresh.

How do you store leftover cobbler?

If you have leftover cobbler, you can store it in an airtight container or simply cover the dish with aluminum foil or plastic wrap and store on the counter for the day. However, if it’s more than a day, store it in the refrigerator.

Nutrition

Chicken Bites

December 7, 2024

Chicken Bites – Pieces of chicken breast tenderloins (or your favorite cut of chicken), cooked in browned butter and seasoned with salt and pepper, and cooked on the stove-top in just 8 minutes. It sounds simple, and it is, but full of so much flavor.

Chicken bites in a dish, that were cooked with browned butter, salt and pepper.

This chicken recipe is so versatile and we love rotating this for an easy dinner recipe, with these baked chicken drumsticks in the oven and these air fryer buffalo chicken tenders!

Why Make These Easy Chicken Bites?

I know, it looks like plain, cooked chicken, doesn’t it? But it’s not. It’s HOW it’s cooked that makes it the best.

When I first experimented with cooking meat in browned butter for the BEST steak recipe on the planet… the way I cooked meat on the stovetop, changed forever.

Flavor – The browned butter creates a flavor that adds so much to the dish.
Ready in under 10 minutes – This chicken recipe is ready in under 10 minutes. Now that’s a dinner recipe that makes the “favorites” list.
Juicy chicken – Cooked on high, it sears the chicken and traps in the juices.

Ingredients

Chicken, salt, pepper, and butter. That’s it! Let me explain…

Butter – Feel free to use salted or unsalted butter for this recipe. But the key is to cook the butter in the skillet over high heat until it has turned brown. The butter develops a flavor that can’t be achieved from spices.
Salt and Pepper – Classics, yet a must. I prefer kosher salt and cracked peppercorns but regular ground black pepper works as well.
Chicken – Here I used chicken tenderloins but you can use chicken breast or chicken thighs. Chicken thighs tend to be juicer and they’re a dark meat. Chicken breasts are white meat, so they’ll have a slightly different flavor. We love both so it’s your preference but I recommend using boneless, skinless of either to keep things easy when cutting in to smaller, 1-inch pieces.

How to Make Chicken Bites

You can find the entire recipe and printable recipe card at the bottom of this post.

Raw chicken pieces, seasoned with salt and pepper. — 1. Begin by cutting chicken in to approximately 1-inch pieces and sprinkle on the salt and pepper.

Butter melted in skillet and browned. — 2. Place butter in skillet, and turn burner to medium-high heat, and allow it to melt, and cook until it turns brown.

Raw chicken in cast iron pan, seasoned with salt and pepper. — 3. Add seasoned chicken pieces to hot skillet, spread them out, and allow it to sit, to sear. *See tip below.

Cooked chicken bites in cast iron skillet. — 4. When the bottom sides of the chicken start to turn golden brown (usually 1-2 minutes) flip the pieces of chicken to allow the other sides to cook.

TIP: Constantly turning and flipping the chicken pieces will keep the chicken from searing so it’s best to let it sit once you’ve spread the chicken out. Try to make sure it’s an even layer of chicken and each piece is able to sear on the sillet. Constantly moving will cause the chicken to “steam” cook instead and it will lack flavor.

Cooked chicken bites in a single serving dish.

5. When the chicken is fully cooked, usually around 3-4 minutes (when the internal temperature reaches 165°F) quickly remove the chicken to a serving plate. If desired, sprinkle with a little salt and let the chicken rest for a minute before serving.

Recipe Tips

Cast Iron Skillet: I prefer using a cast iron skillet when making this recipe. It sears the chicken so much better than my nonstick skillets, although a nonstick skillet can be used just fine.
Meal Planning: Doubling or tripling this recipe is a great idea to use it to make meals later in the week, such as these easy chicken street tacos or this pasta salad with chicken.
Chicken Cook-Time: The time it takes to cook could vary, and be different than what it takes for mine. Due to the size of the chicken pieces, the type of skillet, and the level of heat your stovetop is putting out.

Optional Step

When cooking with salt and pepper, a lot of times the salt and pepper can fall off of the food during the cooking process.

So although I add salt and pepper to the chicken before cooking, I also love to sprinkle on a little more kosher salt while it’s resting. This makes a BIG difference.

Just be careful not to put too much salt in and on your chicken. You can always add more, but it’s hard to take it away.

Skillet chicken bites in dish and hand holding one piece on a toothpick.

What to Serve with These Chicken Bites

You can serve the chicken bites alone with toothpicks, or guests can dip them in their favorite dipping sauce like a homemade copycat Chick-fil-A sauce recipe, or this delicious teriyaki sauce recipe, kind of like I do with this teriyaki chicken and rice recipe.

Side Dishes for Chicken Bites

Serving easy-to-make sides is key, to keep dinner easy all around. Here are some of my favorite side dishes to go with this chicken, whether it’s to serve on the side, or to add the chicken to:

If you love easy chicken recipes, then you’re also going to love this Sticky Chicken on a Stick!

More Chicken Recipes You’ll LOVE:

Recipe

Cooked chicken bites with salt, pepper and browned butter.

Print Pin

5 from 2 votes

Chicken Bites

Chicken Bites – Pieces of chicken cooked on the stove-top in browned butter, salt and pepper, and has ton of juicy flavor! Ready in 8 minutes, this is a quick dinner the family will love.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 3

Total Time 8

Servings servings

Calories 166kcal

Author Jessica Burgess

Ingredients

1-1 ½ pounds chicken tendloins, breasts, or thighs (boneless, skinless and trimmed of any fat/skin)
2 tablespoons salted butter
1 teaspoon kosher salt or to taste, divided
½ teaspoon black pepper or to taste

Instructions

Cut chicken into small, bite-size pieces.
Season chicken with ½ teaspoon salt and ½ teaspoon black pepper, and toss to make sure it's evenly seasoned.
Melt butter in a pan over medium-high heat (I prefer cooking in a cast iron skillet) until it begins to turn a slight brown.
Place chicken pieces in hot butter/skillet and let cook for about one minute, until the undersides turn a beautiful golden brown.
Flip the pieces over and continue cooking for another minute or two, until the inside is cooked. (Don't feel like you have to flip one at a time.)
Once chicken has cooked through, remove from skillet and place chicken in serving bowl/plate and sprinkle with remaining kosher salt.
Let the chicken rest for a minute or two to allow the juices to really soak in!

Notes

*Type of Chicken: Feel free to use your favorite type of chicken. Chicken breasts, tenderloins or thighs work wonderful for this recipe.

* Pepper: I prefer using black peppercorn instead of black ground pepper but either work great.

* Chicken Cook-Time: The time it takes to cook could vary, and be different than what it takes for mine. Due to the size of the chicken pieces, the type of skillet, and the level of heat your stovetop is putting out.

Nutrition

Chicken Bacon Ranch Bites

December 7, 2024

Chicken Bacon Ranch Bites are now a new go-to favorite to make when needing an appetizer recipe to take to a party or serve at your cocktail party. They’re easy to make, use simple ingredients, and are ready in under 30 minutes!

Chicken bacon ranch crescent roll bite on plate.

My Hawaiian roll chicken, bacon, ranch sliders, (or in bigger form, these shredded chicken sandwiches), and this bacon, ranch, chicken pasta recipe are a few other variations of using these same flavors.

When taking an appetizer to a party or holiday celebration, it’s great to take classic recipes like this Rotel dip with Velveeta Cheese or something like these BBQ Crockpot Little Smokies but why not make something that the others will be surprised by and fall in love with! These cheesy chicken appetizers will make the others swoon.

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Why You’ll Love These

Easy Recipe – It only takes a few steps to make these chicken ranch bites. Simply place crescent rolls in a mini muffin tin, mix the filling, and bake!
Flavors – Bacon, ranch, and cheese together tend to be a favorite in many party recipes, and in homes all over for a family-friendly dinner.
Make Ahead – Mix together the filling ahead of time, so all you have to do is assemble and bake these bites for a really quick appetizer. I’d even say it would be a good idea to make the filling in the crock pot ahead of time (like I did with these crack chicken sandwiches) and then prep these as directed.

Ingredients Needed

The ingredients for this recipe are simple and easy to find in most grocery stores! I’ve provided notes about the key ingredients below.

Ingredients on table for making chicken bacon ranch bites.

Shredded Cheese: Pre-shredded cheddar cheese works for this recipe but for best results like with most recipes, shredding block cheese can have a much better result, since it melts better and has better flavor.
Bacon: You can bake bacon in the oven, whether it’s baking turkey bacon or regular. Or, if you have an air fryer, you can even cook bacon in the air fryer.
Parsley: Fresh is highly recommended here but if you only have dried, that’s fine to use too.
Ranch Dressing: Using your favorite storebought ranch dressing works here. My favorite to use is making it at home with the Hidden Valley Ranch dressing packet with buttermilk and mayonnaise.

How to Make Chicken Bacon Ranch Bites

Preheat your oven to 375°F.

Crescent roll in a ball sitting on cutting board.

Ingredients in bowl for mixing and filling crescent roll cups.

Pinch off small pieces of the crescent rolls and form into small little bowls and place in muffin cups.

Next, mix up all of the ingredients (besides the crescent rolls) in a medium-sized mixing bowl.

Crescent roll cups filled with chicken bacon and ranch.

Fill each greased mini muffin cup with the chicken, bacon, and ranch dressing mixture and bake for 12-15 minutes or until the crescent rolls are golden brown and the filling is heated through.

Baked chicken, bacon, ranch cheese bites in muffin tin.

Recipe Tips

Pre-cooked chicken: Rotisserie chicken and crock pot shredded chicken, are my secret for easy recipes like this. I always try to keep one on hand or in the freezer for quick recipes. Or you can even see how to boil chicken breasts on the stove if you need an easy way to cook chicken.
Spice things up by using this jalapeno ranch recipe to use instead of storebought.
Large Quantities: This recipe is easy to double if feeding a large crowd for a big event.

Chicken, bacon, ranch and cheese bites in crescent rolls.

Storage Instructions

Leftovers: Once the baked chicken ranch bites have fully cooled off, store them in an airtight container in the refrigerator for 3-5 days.

Reheat: If you have an air fryer, reheating them in the air fryer is a great option so they’ll have less chance of being soggy. You can also place them back in the oven and reheat them at 350°F, for a few minutes until heated through. Tip: You can also cover with aluminum foil so the crescent rolls won’t burn before heating through.

I love entertaining and I LOVE food, so you’ve come to the right place! Browse my easy party appetizers for more ideas! Or, here are other favorite appetizers:

Recipe

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4.86 from 7 votes

Chicken Bacon Ranch Bites

Chicken bacon ranch bites are a delicious filling made of ranch dressing, chicken, bacon inside of a crescent roll cup, making this an appetizer recipe that will go quickly!

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 12

Total Time 27

Servings mini muffin tin sized

Calories 116kcal

Author Jessica Burgess

Ingredients

2 rolls refrigerated crescent rolls
1 rotisserie chicken chopped (we just used the breast meat)
½ cup ranch dressing or use this jalapeno ranch dressing recipe
½ cup shredded cheddar cheese
1 green onion diced
1 sprig of fresh parsley finely chopped
3 strips bacon cooked and chopped

Instructions

Preheat the oven to 375 degrees F.
Mix all the ingredients (except crescent dough) into a bowl.
Open the crescent dough and form into a ball. The dough is easier to work with if used right out of the refrigerator. If it gets too warm, it will be sticky.
Pull off small pieces of dough and flatten it (in your hand) out to a circle shape.
Press the dough down into a greased mini muffin tin.
Spoon a scoop of the chicken filling into each cup. Top with a little more cheese if you wish!
Bake for 12-15 minutes or until crescent is golden brown.

Notes

For make-ahead instructions: If you’d like to make this ahead of time, I recommend making the filling only, ahead of time. Then, when ready to serve, assemble the crescent roll cups, fill, and then bake.

Add-on Ideas: Love extra flavors? Sprinkle with parmesan cheese, crushed red pepper, or drizzle with extra ranch dressing.

Nutrition

Donut Bread Pudding

December 6, 2024

This donut bread pudding recipe is so easy and delicious, using only simple ingredients; using regular glazed or Krispy Kreme donuts but feel free to experiment with your favorite kind!

It’s hard to top our favorite bread pudding, but donuts have been a top favorite since I recommend trying new types of bread to use in that recipe.

Donut bread pudding in baking dish, sitting next to donuts.

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Why Make a Donut Bread Pudding?

Well, why not?

But in all seriousness… we’ve all been there. Our eyes were bigger than our belly and we ordered way too many donuts. So when they start to get a little stale, it’s hard to throw away those golden little circles.

So using up donuts in a bread pudding is the next best thing. You may even want to make a batch of these Bronuts, just to use them in a bread pudding!

Recipe Ingredients

Donut bread pudding ingredients on a table.

Milk – I like to use whole milk but you can use your favorite type.
Butter – Salted or unsalted butter will work.
Donuts – I’ve listed types of donuts that work great for this recipe below but making sure they’re stale is key.

See the recipe card for a full list of ingredients and quantities.

Notice that I didn’t use sugar in this recipe, like in my original bread pudding recipe. That’s because donuts already have sugar and adding more isn’t typically necessary.

However, if your donuts aren’t very sweet, you may choose to add ¼ cup of white granulated sugar if you feel it is needed.

What Kind of Donuts to Use

We recommend using your favorite glazed donuts, like Krispy Kreme’s, but feel free to use other flavors like:

apple cider donuts
chocolate iced
cake donuts (like my circus animal donuts or red velvet cake donuts)
donut holes
gluten free donuts
… really any kind of stale or “day old” donuts that you have on hand should work. (However, watch the “filled” and “jelly donuts” as those may add a texture that you’re not looking for.)

How to Make Donut Bread Pudding

You can find the full recipe card with ingredients and instructions toward the bottom of this post!

Begin by preheating your oven to 350°F. and grease an 8×8 baking dish with nonstick spray or butter.

Pieces of glazed donuts in baking dish for bread pudding. — **Step 1.** Break donuts in to approx. 1-inch pieces and place in dish. Pour melted butter over the top.

Egg mixture with spices in glass mixing bowl for bread pudding recipe. — **Step 2.** Mix eggs, milk, cinnamon and vanilla in a bowl.

Bread pudding batter poured over donut pieces in baking dish. — **Step 3.** Pour the egg mixture over the broken pieces of donuts and press to make sure the donut pieces have been saturated. Allow to sit for 10 minutes.

Baked donut bread pudding in baking dish. — **Step 4.** Bake in the preheated oven for 45 minutes. Enjoy warm.

What to Serve with Donut Bread Pudding

My favorite way to serve this donut bread pudding is warm. You may also choose to make a vanilla cream sauce to go on top but it’s not required.

Fresh berries or even a whipped cream would look and taste lovely on the side as well.

Recipe Tips

Donuts not stale? If you have donuts that are not stale, you can leave them out, uncovered, overnight.
Want to add more or different toppings? Feel free to add fruit glazes (think jelly-filled donut flavor), fruit, chocolate chips, nuts, and more!
Feeling creative? Feel free to add nutmeg, pumpkin pie spice, or your favorite warm spice to this recipe as well.

Recipe FAQs

What can I do with leftover doughnuts?

Making doughnut bread pudding is a great way to use leftover doughnuts, and you can even freeze them (or it) for later.

Do you have to refrigerate bread pudding?

Yes. Even though it is baked, it’s best to refrigerate any leftovers. Wait until it has fully cooled before covering it and storing it in the refrigerator.

How long to bake donut bread pudding?

Baking this donut bread pudding for 45 minutes gives a “soggier” type bread pudding, so baking it longer is recommended if you prefer a different, dryer, texture.

More Dessert Recipes Like This

If you love desserts like this one, then you’ll also love this easy chocolate bread pudding, sweet potato pudding, this croissant bread pudding recipe and this banana bread pudding recipe!

Recipe

Donut bread pudding in baking dish, next to donuts.

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4.95 from 40 votes

Donut Bread Pudding

This donut bread pudding recipe is so easy and delicious, using simple ingredients; and glazed donuts or your favorite day-old donuts.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 617kcal

Author Jessica Burgess

Ingredients

6 stale glazed donuts
2 tablespoons melted butter
1 teaspoon vanilla
4 beaten eggs
2 cups milk
1 teaspoon cinnamon

Instructions

Pre-heat oven to 350 degrees.
Grease an 8×8 baking dish with nonstick spray or extra butter.
Cut up 6 stale donuts in to small cubes and place in the greased baking dish. Pour melted butter over the top of the donuts.
In a medium mixing bowl, add in 4 beaten eggs (or beat the eggs in the bowl before adding the following ingredients).
Add in the 2 cups of milk, 1 teaspoon of cinnamon, and 1 teaspoon of vanilla extract and mix until combined well.
Pour the mixture over the cubed donuts. Let soak for 10 minutes.
Bake for 45 minutes. Serve warm. You can also top it with this vanilla sauce recipe.

Video

Notes

If you have donuts that are not stale, you can leave them out, uncovered, overnight.
Want to add more or different toppings? Feel free to add fruit glazes (think jelly-filled donut flavor), fruit, chocolate chips, nuts, and more!

Nutrition

Cheesy Rice

December 4, 2024

This cheesy rice recipe, made using taco seasoning, a can of Rotel, and a few other ingredients topped with queso cheese, makes it an easy recipe that can be a side dish or easy dinner recipe when served with a protein like chicken.

Your favorite store-bought queso makes this recipe a breeze, where the ingredients can be kept on hand for a quick 30-minute dinner too.

Cheesy rice, Spanish rice covered in Queso cheese sauce.

Mexican dishes like I have at some of my favorite Mexican restaurants like these chicken street tacos, these chicken fajitas wraps or these steak quesadillas are some of my favorites to make at home.

Now, this cheesy Mexican rice goes perfectly with those dishes and even enjoyed by themselves.

Cheesy Rice Recipe Highlights

5 Ingredients – With just a few simple ingredients, this dish is ready easily and quickly.
Shelf-Stable Ingredients – All of the ingredients can be kept on hand when you need something to store for those last-minute needs.
Great Base Recipe – Enjoy this recipe by itself or easily add your favorite additional toppings or mix-ins to make it your favorite. See additional ideas below.

Ingredients Needed:

Just a few ingredients are needed, and they’re simple! Make sure to check the recipe card below for the full lists of ingredients and instructions. I’ve provided a few notes about the key ingredients below.

Ingredients for cheesy rice, on a table.

Rice – I prefer the Spanish recipe saffron yellow rice,that comes with the seasoning. This adds so much more flavor to the rice. However, making regular rice, is possible, it’s best to check the package directions for how long to cook the rice, in case it’s a different type.
Taco Seasoning – A packet of taco seasoning is normally what I use but you can also use my homemade chicken taco seasoning recipe.
Queso – Using your favorite queso recipe is highly recommended. I prefer the white, blanco queso but you can use yellow if you prefer. You may even choose to use my Rotel Dip recipe or Cowboy Queso for an elevated Mexican cheesy rice.
Diced Tomatoes & Green Chilies – I use “mild” but you can use “hot” if you prefer a spicier taco cheesy rice. I use half of a 10 ounce can. You can also choose to use 5 ounces of diced tomatoes if you don’t like the heat.
Chicken Broth – Usually this can be kept in the pantry when it’s in the can or in a box that hasn’t been opened. I didn’t have any of that on hand when I decided to make this, so I made my own chicken broth out of Better Than Bouillon.

How to Make Cheesy Rice with Queso

This is a recipe made on the stove-top, so it’s best to find a skillet that’s big enough to hold all of the ingredients required.

Broth and seasoned Spanish rice in a skillet. — Add seasoned rice and all other ingredients except queso to skillet.

Cooked Spanish rice in a skillet. — Cook rice – bring to a boil and reduce to simmer for 25 minutes.

Cheesy rice on a fork, over a plate. — When rice is tender and cooked, top with warmed Queso cheese, either on individual servings or pour over entire batch in the skillet. Mix if desired.

Recipe Tips

Spice – This recipe, the way it’s made (mild Rotel, etc.) can pack a punch with spice. It’s not the spiciest thing I’ve ever eaten but it’s also not spice-free. I recommend if making this for the first time, try a bite after cooking, and if needed more spice can be added such as red pepper flakes, etc.
Feel Free to Add – Add roasted broccoli, cooked chicken breasts, grilled shrimp, or strips of steak to round out dinner. This chicken bites recipe is so easy to make and goes great with cheesy rice.

Storage Instructions

Allow the cheesy rice to fully cool before storing in an airtight container and placing it in to the refrigerator. This can be stored but is best enjoyed within 4-5 days.

Recipe Tips

Can you use long-grain rice or jasmine rice to make cheesy rice?

You can. If you have the option to use a yellow rice that’s seasoned, it can add so much flavor. Where using a plain, white rice can have a more bland flavor.

What goes well with cheesy rice?

A protein such as these baked chicken cutlets goes well with a starchy side like this cheesy rice recipe. Or this roasted pork tenderloin pairs wonderfully with rice.

What can I mix with rice to make it taste better?

This recipe uses chicken broth to cook the rice in, giving it more flavor. Or spices such as taco seasoning, or garlic and cumin can season rice even more.

Love easy recipes like this cheesy rice? Then you’ll also love these:

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5 from 1 vote

Cheesy Rice

Cheesy rice has a taco-seasoned rice with a white queso cheese on top or mixed in. So delicious and similar to the restaurant-style, favorite.

Course Main Course

Cuisine Mexican

Prep Time 3

Cook Time 25

Total Time 28

Servings servings

Calories 611kcal

Author Jessica Burgess

Ingredients

5 ounces diced tomatoes and green chilies Half a can of Rotel, undrained.
10 ounces yellow rice Spanish saffron rice recommended (with seasonings)
2½ cups chicken broth
1 Tablespoon olive oil optional
1 ounce packet of taco seasoning or this taco seasoning recipe
15 ounces queso

Instructions

Mix all ingredients except queso in skillet, bring to boil on the stove, and then reduce the heat to a simmer, cover and cook for 25 min or until rice is tender and broth has been absorbed.
Fluff rice with a fork. Heat queso up in microwave or on the stove, and pour over rice.

Notes

You can use the entire can of Rotel if you prefer more spice and more tomatoes in the mixture.
If you only have plain rice (without the included seasoning packet in the type of rice suggested) that’s ok to use, and it just may result in a milder flavor. Adding more seasoning at the end of the cooking process is an option if you find it needs more flavor.

Nutrition

Easy Lobster Bisque Recipe

November 26, 2024

Easy Lobster Bisque Recipe: Lobster soup with heavy cream, imitation lobster, and savory spices. Surprisingly easy to make with simple ingredients and something the whole family can enjoy!

Lobster bisque in bowl, next to crackers, and parsley.

What You’ll Love About This Recipe

This lobster bisque is similar to lobster bisque at a fancy restaurant. The recipe and ingredients are simple but the flavors are strong and the texture is extra creamy.

Imitation lobster is super easy to cook with, tasty, and saves you the hefty price tag of fresh lobster meat. Cooking bisque with imitation crab and lobster is so much more affordable but you can definitely use fresh, real lobster in this.

I love reheating soup recipes for a quick and easy lunch the next day! Soup keeps well in the fridge so it’s perfect for meal prepping. (Especially this clam chowder recipe and this loaded baked potato soup recipe!)

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Ingredients for Lobster Bisque Soup

You only need a handful of lobster bisque ingredients.

Full list of ingredients and amounts can be found in the recipe card below.

Old Bay Seasoning – I prefer using 4 tablespoons but you may want to start with 2, and add more later if desired, considering it can get spicy.
Fresh Parsley – I know it’s not always easy to keep fresh parsley on hand but it’s highly recommended for this recipe.
Imitation Lobster – Real lobster works too but imitation can be more affordable
Chicken Broth – Storebought or my easy chicken broth recipe is great for this too.

Roux (optional – if you like a thicker bisque)

2 Tablespoons all-purpose flour
2 Tablespoons butter

Or more, depending on the thickness of the bisque desired.

Instructions for Easy Lobster Bisque

Ingredients added to stock pot for lobster bisque. — 1. Add garlic, diced tomatoes, Old Bay, fresh parsley, chicken broth and pepper.

Hand blender being used to blend soup in pot. — 2. Mix with blender.

Lobster added to soup in pot. — 3. Add imitation lobster. Cook for 45 minutes.

Heavy cream added to stock pot and soup ingredients. — 4. Add in heavy cream and cook until heated through.

Lobster bisque being ladled out of stockpot.

How to Make a Roux for Bisque:

If you prefer a thicker bisque, you can make a roux to thicken it.

In a small saucepan, melt 1 tablespoon of butter over medium heat, and add 1 tablespoon of flour.
Whisk the roux mixture until a thick paste forms, about 3-5 minutes, or until the flour loses its raw smell. At this point, I will also add a ladle of the bisque to the roux and mix, just to help blend the roux in even better.
Add the roux to the bisque, and continue stirring and simmer the bisque over medium-low heat until the bisque thickens to desired consistency.
If soup does not reach the desired consistency, after about 10 minutes, repeat steps 8-10 until bisque is to your desired thickness.

NOTE: My husband prefers a very thick bisque so I make a roux out of 8 tablespoons of butter and 8 tablespoons of flour.

Variations

There are a few different ways you can switch up this classic lobster bisque recipe!

Some people like to use tomato paste instead of petite diced tomatoes. Tomato paste will give your soup a thicker texture since there are less tomato juices.
Classic lobster bisque from New England uses white wine in its preparation. Feel free to swap some chicken stock for white wine.
Adding bay leaves or bay leaf seasoning to this recipe while cooking is another great way to add authentic flavor. Feel free to add more of your favorite herbs.

Easy lobster bisque recipe made with imitation lobster.

Can you Freeze Lobster Bisque?

Yes! You can freeze lobster bisque for up to 3 months. I recommend freezing in an airtight container after your bisque has cooled completely. The cream might settle when you freeze but you’ll simply have to stir before serving.

Expert Tips

What is a substitute for lobster in lobster bisque?

You can substitute crab (like in my crab bisque), shrimp, or even crawfish tail meat.

How do you thicken bisque?

If you’re someone who likes their soup then I recommend adding 2 tablespoon of flour with 2 tablespoon of butter. It won’t change the flavor but it will make your soup thicker!

Is bisque hot or cold?

Most lobster bisques and other recipes are served hot but they can also be served cold if that’s what you prefer. When serving cold, it’s important to make sure your soup is stirred all the way to prevent separation.

What to Serve With Lobster Bisque

The best lobster bisque recipe is served with warm bread, rolls or garlic biscuits, or breadsticks for the ultimate comfort meal. For a bigger meal, feel free to serve with a grilled cheese or even a caprese sandwich!

More Seafood Recipes

If you love seafood as much as we do, you’ll also love this Seafood Paella!

Recipe

Lobster bisque in small bowl with crackers on a plate underneath.

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4.12 from 18 votes

Easy Lobster Bisque Recipe

Not only is this lobster bisque recipe so easy to make but it’s so delicious! Pair with warm bread for the ultimate comfort meal.

Course Appetizer, Main Course, Soup

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 241kcal

Author Jessica Burgess

Ingredients

1 Tablespoon minced garlic finely minced
2 14.5-ounce cans petite diced tomatoes with juices
32 ounces chicken broth
2-4 Tablespoons Old Bay seasoning or your desired spice level. Old Bay can get spicy. *See notes below.
¼ cup fresh parsley chopped
1 teaspoon black pepper or to taste
2 cups imitation lobster chopped in to small pieces
1 pint heavy cream
salt optional – add at the end if you feel it needs more salt since Old Bay contains salt.

Roux (optional – if you like a thicker bisque)

2 Tablespoons all-purpose flour
2 Tablespoons butter room temperature

Instructions

Add garlic, tomatoes, chicken broth, Old Bay seasoning, parsley and pepper to a large stock pot. Using an immersion blender, blend until the desired chunkiness. Or, if using a blender, pour the soup in to the blender. You may need to do two batches if it won't all fit which is why it's best to mix it before hand in the stock pot.
Add soup back to pot, and cook over medium heat.
Add your chopped imitation lobster.
Simmer on medium-low heat for about 45 minutes to really let the ingredients cook through one another.
Just before serving, add the heavy cream and cook until heated through. ** If you prefer a thinner bisque, you can stop at step 7. If you prefer a thicker bisque, continue with step 8 (bisque pictured).
In a small saucepan, melt your butter over medium heat, and add the flour.
Whisk the roux mixture until a thick paste forms, about 3-5 minutes, or until the flour loses it’s raw smell.
Add the roux to the bisque, and continue stirring and simmer bisque over medium-low heat until bisque thickens to desired consistency.
If soup does not reach desired consistency, after about 10 minutes, repeat steps 8-10 until bisque is to your desired thickness.
* See notes below about thickness.

Video

Notes

* Seasoning: I prefer using 4 tablespoons of Old Bay Seasoning. However, it’s best to start with 2, and then add more just before serving if you feel it could use more.

* Thickness/Roux: As a gauge for consistency, my husband prefers a very thick bisque, requiring 8 tablespoons of butter and 8 tablespoons of flour. (Not pictured.)

Nutrition

Easy Fluffy Pancakes from Scratch

November 24, 2024

An easy homemade easy, fluffy, American pancakes from scratch recipe that uses everyday ingredients that you probably already have on hand that makes the best pancakes every time!

In less than 10 minutes you’ll have one of the best breakfast foods that kids (big and small) will love and an easy recipe that you’ll save and use over and over again and will uplevel your Saturday mornings! These delicious homemade pancakes will become a new family favorite! (Well, these and these Oreo pancakes too!)

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Featured Comment:

From Amanda: “Honestly, these are the best from scratch pancakes I've made. I used an extra teaspoon of sugar and I use Mexican vanilla and I legit melted a tablespoon of butter per pancake and let it sizzle and absorb into the crust and omg…y'all… I put the extra batter in the fridge to see how it cooks up tomorrow!“

Why You’ll Love This Recipe

I love pancake mixes like anyone but when you’re looking for a recipe from scratch, or even curious if you have the items on hand to make homemade pancakes, this recipe only uses basic ingredients that you probably already have on hand!

Plus, it’s incredibly easy, it creates a flavorful, perfectly sweet and fluffy pancake that will make you wonder why you even used pancake mix in the first place!

They’re a delicious weekend breakfast idea, to make for a brunch party (along with this ham and cheese croissant bake) when entertaining friends or also quick enough for a weekday morning before sending the kids off to school!

And if it helps… my kids say this is the best pancake recipe, ever!

How do you make pancakes fluffier?

I’ve made a TON of pancakes in the 10 years of being a mother to my little boys… and to say that I’ve experimented with pancakes is an understatement! (This is probably why it was easy for me to come up with 95+ pancake topping ideas too! For real.)

I’ve found that when doing the following, we get the fluffiest pancakes:

When mixing the batter, do NOT over-mix. Lumps are good and this creates a fluffy pancake, rather than chewy, flat pancakes.
Let your batter rest a little bit. (Maybe 5 minutes or so.)
Sometimes, adding a bit of acid (like mixing vinegar and milk like I do for substituting buttermilk in my buttermilk banana bread recipe) helps give the pancakes a fluffy, buttermilk pancake texture!

Simple Ingredients

See the photo below that shows you everything you need to make these basic pancakes.

Interestingly, the ingredients are similar to my vanilla mug cake, so if you have extra, it’s a great idea to try that dessert recipe too.

See the full recipe with ingredient amounts and instructions in the recipe card below.

all-purpose flour
baking powder
sugar
whole milk or buttermilk for buttermilk pancakes (skim milk or 2% will work too) Of, if you want to use almond milk, you can make this almond milk pancakes recipe!
egg
melted butter + extra for greasing pan or griddle (salted or unsalted butter)
vanilla extract (pure vanilla extract is always our favorite, instead of imitation but either will work!)

Step By Step Directions for Easy Pancakes

Begin by mixing dry ingredients in a large bowl.

Pour in flour, baking powder, sugar and then mix together. (Photo 1, 2, 3, & 4 below.)

Step by Step mixing dry ingredients: flour, baking powder, sugar

2. Next, add in milk, egg, melted butter and vanilla. (Photos 5, 6, 7, & 8 below.)

how to make pancakes steps - milk, egg, butter and vanilla

3. Gently whisk together the ingredients, making sure it’s mixed evenly, WITHOUT mixing too much. Lumps are good and create fluffy pancakes, instead of flat, chewy pancakes. (Photos 9 & 10 below.)

Gently whisk pancake batter - lumps are good

4. Preheat griddle to 350° or pan to medium heat. (Letting the batter rise while preheating will help make fluffier pancakes as well.)

5. When heated, coat the hot griddle or pan with butter so pancakes do not stick. (Photo 11 below.)

6. Using a ¼ measuring cup (or batter dispenser) scoop up batter and pour pancakes on to buttered cooking surface about 2-3 inches apart. (Photo 12 below.)

7. Flip pancakes when you notice bubbles starting to form on top of the pancakes. (Photo 13 below.)

8. Cook the remaining side of pancakes for about 1 minute or until the bottoms are golden brown. (Photo 14 below.)

Expert Tips and FAQs

Making Pancakes in Advance – You can actually make the pancake batter in advance. Simply mix as instructed and refrigerate in an air-tight, covered container for up to 2 days, until ready to cook.
Freezing Pancakes – Love having pancakes on hand? Or do you have leftover pancakes? You can make a large batch (simply double or triple the recipe using the quick-calculation buttons in the recipe card below to figure measurements for you) and once cooked and cooled, store the pancakes in the freezer until ready to reheat and serve!
DIY Pancake Mix: To save even more time in the future, whip up extra dry ingredients, mixed together to make a homemade pancake mix, and store in a sealable container or bag. Then, just add the wet ingredients when it comes time to make! Pro Tip: Print off the recipe card below and tape it to the plastic container for easy reference… OR, pour in a cute bottle and give it as a gift idea!

How do you make buttermilk pancakes?

Simply substitute buttermilk in place of the milk or substitute buttermilk by mixing regular milk with a few drops of lemon juice.

What makes a good pancake?

1. Making sure all of your ingredients are fresh and not expired – especially the baking powder
2. Don’t overmix! Small lumps are good for fluffy pancakes. If overmixing, the pancakes will be flat.
3. Rest the batter for about 5 minutes before cooking to allow it to “rise”.

Can you cook pancakes in a skillet?

Yes! I prefer an electric griddle because it makes more at one time. However, a skillet can also create an "edge" and allow the pancakes to have a crispier edge and a fluffy center! NOTE: See the image below of pancakes cooked in a skillet compared to the other pancake photos that are cooked on a griddle!) Simply butter a large skillet and cook pancakes over medium-high heat, according to the directions in the recipe card below!

What to Serve with Pancakes

If you’re looking to round out a heart breakfast, some of our favorite recipes to serve with pancakes are air fryer bacon, this meaty quiche, or these hash brown patties!

Or, get the oven hot and try baking sausage patties in the oven!

However we also love to serve:

eggs (scrambled, over-easy, over-medium)
sausage patties or links
biscuits and gravy (like our chorizo gravy!)
fresh fruit (like strawberries, grapes, orange slices, bananas, and more!)

What to Mix in Pancakes

Now, for the purpose of this video, I wanted to make regular pancakes. So, I left out some of my favorite pancake additions. I absolutely love adding special toppings, fillings, and even secret ingredients to sneak in for my kids. I love adding things like:

chocolate chips (milk chocolate or white chocolate)
blueberries
whipped cream
butternut squash (See my sneaky veggie pancake recipe for my kids: Butternut Squash Pancakes)
strawberry cream cheese (See my Stuffed Strawberry Cream Cheese French Toast recipe)
sweet potatoes
pumpkin (See my Pumpkin White Chocolate Pancakes with White Chocolate Maple Syrup recipe)
sprinkles and candy for special occasions
bananas
cinnamon

…in case you feel like adding a little pizzaz to your own homemade pancake recipe!
TIP: If using frozen berries, it’s best to thaw them before adding to the batter as the berries may still be cold or frozen even after frying the pancakes.

Mix-in Ideas for pancakes - blueberries, chocolate chips, sprinkles

If you love pancakes as much as I do, then you’ll want to get a hold of this list of over 95 pancake toppings to add to all sorts of pancakes!

After you make the basic pancake recipe below, feel free to add in a little of any of those toppings above, and gently fold in to the batter! Fry as usual for the perfect pancakes that the whole family will love!

We are BIG fans of pancakes around here, so if this is your first time here, I want to make sure you know about our sheet pan pancakes, these delicious blueberry pancakes, secret healthy ingredient pancakes (hint: the kids will never know!), and our pumpkin white chocolate pancakes that are perfect for fall!

Or, if you’re looking for a gluten-free option, this gluten free pancake mix is wonderful!

I’d also love to hear what you think of this recipe! Leave a rating and a comment down below if you have a little bit of time, to help others know what you think of it!

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4.94 from 30 votes

Fluffy Pancakes from Scratch Recipe

Easy pancakes from scratch that use everyday ingredients that you probably already have on hand that makes the best, fluffy pancakes every time!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 2

Total Time 7

Servings pancakes

Calories 281kcal

Author Jessica Burgess

Ingredients

1½ cups all purpose flour
3½ teaspoons baking powder
3 tablespoons sugar
1¼ cups whole milk or buttermilk for buttermilk pancakes
1 egg
3 tablespoons melted salted butter
1 teaspoon vanilla extract

Instructions

In a mixing bowl, mix together the flour, baking powder, and sugar.
Next, add in the milk, egg, 3 tablespoons of melted butter and vanilla.
Using a whisk, lightly mix the batter blending the ingredients. Do not overmix. Lumps are good!
Use an additional tablespoon of butter, and melt in the pan over medium heat.
Using the ¼ measuring cup, scoop out a serving of batter on the butter covered pan.
When bubbles start to form on top of the pancake, flip.
Cook this side of the pancake for about 1-2 minutes, or until the color of the underside of the pancake reaches a golden brown.

Video

Notes

Making Pancakes in Advance – You can actually make the pancake batter in advance. Simply mix as instructed and refrigerate in an air-tight, covered container for up to 2 days, until ready to cook.
Freezing Pancakes – Love having pancakes on hand? You can make a large batch (simply double or triple the recipe using the quick-calculation buttons in the recipe card below to figure measurements for you) and once cooked and cooled, store the pancakes in the freezer until ready to reheat and serve!
To save even more time in the future, whip up extra dry ingredients, mixed together to make a pancake mix, and store in a sealable container or bag. Then, just add the wet ingredients when it comes time to make! Pro Tip: Print off the recipe card below and tape it to the plastic container for easy reference!

How do you make buttermilk pancakes?

Simply substitute regular milk for buttermilk or substitute buttermilk by mixing milk with a few drops of lemon juice.

What makes a good pancake?

Making sure all of your ingredients are fresh – not expired, especially the baking powder.
Don’t overmix!
Rest the batter for about 5 minutes before cooking.

How do you cook pancakes in a skillet?

Yes! I prefer an electric griddle because it makes more at one time. However, a skillet can also create an “edge” and allow the pancakes to have a crispier edge and a fluffy center! NOTE: See the image below of pancakes cooked in a skillet compared to the other pancake photos that are cooked on a griddle!) Simply butter a large skillet and cook pancakes over medium-high heat, according to the directions in the recipe card below!

Nutrition

The BEST French Toast Recipe

November 24, 2024

The French toast recipe is so easy, tastes like your favorite restaurant version and is made using simple ingredients. There are a few secrets to the best French toast… adding flour to the batter, and the right ratio of sugars.

Slices of French toast on a platter, covered in syrup and powdered sugar.

French toast is delicious all year, but what is it about having yummy French toast on a snow day? There’s something so comforting about it, and you might as well make the best recipe there is when the craving hits.

If hosting, cooking a lot of individual slices can take a while, so I recommend making a French Toast Casserole instead. Or if you’re looking to impress guests, this Stuffed French Toast recipe is very impressive.

French Toast Recipe Highlights

Restaurant Quality – Why is French toast so good at the diner? It’s possibly because they add a little secret ingredient to the batter like I do. This recipe will wow your family, and will surely become a new favorite.
Texture and Flavor – With the addition of sugars and vanilla, this sweet French toast isn’t too sweet but it has just the right amount that gives it a lovely flavor. The texture when using Texas toast makes it fluffy, and every bite has the perfect “bounce” that French toast should have.
Simple Ingredients – It’s possible that you already have the ingredients on hand for this easy French toast recipe. If not, they can easily be found at most grocery stores, or I’ve also provided substitution ideas below.

Key Ingredients

Full list of ingredients and amounts can be found in the recipe card below.

Ingredients for French toast on a table.

Bread – I believe the type of bread you use can make a world of difference. Texas toast is recommended for this recipe, although regular sliced bread, brioche for brioche French toast, or even French bread will work as well. It’s fun to experiment and use different types of items like donuts, Hawaiian rolls, and cinnamon-raisin bread too. Older bread (or at least bread that isn’t too fresh) works best as it works better for soaking, and not getting a soggy French toast.
Eggs – I use 4 eggs to make 8 slices of Texas toast French toast. The size of your eggs can make a difference, requiring less or more. I usually use medium-sized eggs.
Vanilla – Pure vanilla extract is recommended. For years when baking and making recipes, I used imitation vanilla because it was cheaper. However, over the years I’ve learned how much better pure vanilla extract is, and it makes such a difference.
Sugars – I prefer using white granulated sugar and light brown sugar. They both give this recipe for French toast a touch of sweetness and the brown sugar gives it that golden color and caramelized flavor. Next time, you may also want to try my Brown Sugar French Toast recipe too.
Salt – The salt is the perfect touch of contrast to the sweetness. I prefer using kosher salt but you can use table salt.
Heavy Cream – This helps spread the egg and allows the eggs to soak in to the bread. Feel free to use whole milk or half-and-half instead if that’s what you have on hand. I’ve even used flavored coffee creamer for a twist.
Flour – The secret ingredient in this recipe! What does flour do to French toast? It helps the egg mixture stick to the bread and can give the outside edges a slight crunch, leaving the middle soft and fluffy.

How to Make Delicious French Toast

Mix dry ingredients together in small bowl. — 1. Mix together dry ingredients.

Mix eggs, heavy cream and vanilla together in bowl. — 2. Mix wet ingredients in a separate bowl, big enough to dip bread in later.

Add dry ingredients to wet ingredients and mix together. — 3. Pour dry ingredients in with wet.

Coat bread in egg mixture. — 4. Dip bread slices in to batter to saturate both sides.

French toast cooking in cast iron skillet. — 5. Add butter to skillet and cook each side.

Cooked French toast pieces stacked on top of one another. — Remove French toast to a platter.

Tips for Great French Toast

Saturate – Make sure the egg mixtures soaks in to the bread well before cooking.
Cook Temperature – Don’t cook with the heat too high or the outside will burn before the centers are cooked. I prefer to cook French toast on medium-low heat.
Cooking in Butter – This is optional, and you can use a non-stick spray or if your skillet is non-stick, you may not need to use butter. However, I love cooking in butter because it adds a browned butter flavor to the toast. TIP: If cooking one slice at a time, the butter melted in the pan can burn if the cooking process takes a while. Either cook larger batches at once, to reduce the amount of time the residual butter cooks in pan, or wipe the excess butter out after a few batches.
Cut in to Sticks – These can be cut in to sticks and used for dipping, like with my Cinnamon French Toast Sticks recipe.

Cooked French toast triangles on a platter, sprinkled with powdered sugar.

French Toast Toppings

It can be fun to add different variations to your French toast. Here are some of my favorite ideas, which are similar to my favorite pancake toppings:

Syrup (maple, storebought, flavored maple syrup, etc.)
Powdered Sugar (you can even make a powdered sugar glaze like I do with my blueberry turnovers and cinnamon biscuits recipe)
Fruit (blueberries, strawberries, raspberries, etc.)
Drizzle (chocolate syrup, caramel ice cream topping, peanut butter or Biscoff drizzle like I use in these Biscoff cupcakes)
Whipped Cream (Cool Whip or homemade whipped cream)

French toast on plate, covered in syrup and powdered sugar, next to blueberries.

What to Serve with French Toast

Classic breakfast side dishes like bacon baked in the oven or baked breakfast sausage always go great with a sweeter breakfast dish.

Storage Instructions

Leftovers – Allow leftovers to fully cool and then wrap, or store in an airtight container and place in the refrigerator and enjoy within 3-4 days.
To Freeze – Making French toast in advance to freeze to enjoy later with ease is a great idea. Allow toast to cool and store in a freezer-safe bag, or container and enjoy within 3 months. Freezing Tip: I prefer wrapping toast in food-safe wrap and then in a container to prevent it from becoming freezer-burnt.
Reheating – Place frozen toast in a toaster or microwave to thaw and reheat quickly.

Recipe FAQs

What is the ratio of milk to eggs for French toast?

The standard ratio is ¼ cup of liquid to 1 egg. So using 4 eggs, and 1 cup of liquid (heavy cream) gives French bread the perfect balance.

How long should French toast soak?

This will depend on the thickness of the bread but it should take about a minute on each side for the egg batter to soak in to the bread.

Why is my French toast soggy?

It could be because the bread soaked too long in the egg mixture or because the bread used was very fresh. It’s best to use bread that isn’t so soft.

Similar Recipes You’ll Love:

Recipe

French toast halves covered in syrup, sitting on a plate next to blueberries.

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5 from 1 vote

French Toast

This French Toast Recipe is easy to make and is the best because of a secret ingreident, to make it taste like restaurant French toast at home!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings full slices

Calories 304kcal

Author Jessica Burgess

Equipment

Frying pan or griddle

Ingredients

8 slices Texas toast

Dry Ingredients

1 teaspoon cinnamon
¼ cup flour
1 Tablespoon white sugar
1 Tablespoon brown sugar
⅛ teaspoon salt I prefer Kosher salt

Wet Ingredients

4 eggs
1 Tablespoon vanilla extract
1 cup heavy cream
butter for cooking if desired

Instructions

In a small bowl, mix together the dry ingredients.
In a larger bowl, whisk the eggs and then add the remaining wet ingredients.
Next, pour the dry ingredients in to the wet ingredients, and mix together.
Place a slice of Texas toast in the egg mixture, flipping, making sure both sides are saturated.
In a skillet on the stovetop over low-medium heat (or on a griddle), it's recommended to melt a small amount of butter, and then add the bread to cook. Cook for 3-4 minutes on each side until golden brown.
TIP: If you cook too hot, the outside will burn before the middle will cook. It's best to cook low and slow.
Remove from skillet, and place on a serving platter while you repeat the final pieces of toast. If desired, slice each piece in half, diagonally, to achieve the look pictured here.
Serve with syrup, powdered sugar, fruit, or your favorite toppings if desired.

Video

Notes

- Saturate – Make sure the bread soaks in to the egg mixture well before cooking.

- Cook Temperature – Don’t cook too high or the outside will burn before the centers are cooked. I prefer to cook French toast on medium-low heat.

- Cooking in Butter – This is optional, and you can use a non-stick spray or if your skillet is non-stick, you may not need to use butter. However, I love cooking in butter because it adds a browned butter flavor to the toast.

- Storage – Allow to cool off and then place in an airtight container in the refrigerator for 3-4 days. To freeze, allow toast to cool and then place in a freezer-safe container and enjoy for up to 3 months for best results.

Nutrition

Pie Crust Cookies

November 22, 2024

Pie crust cookies are just about as easy as they can get when using a refrigerated pie crust. Or, if using a homemade pie crust is more your style, that can easily be done with this fun cookie recipe too!

These are a great way to also use any leftover pie crust scraps, so don’t throw them away! Roll the scraps back out, get your favorite cookie-cutters and brush with butter and a cinnamon-sugar spice blend, and watch them disappear.

Cinnamon sugar pie crust cookies cut in to shapes and sitting on a white plate.

When I was little, my mom would make the most delicious little treats out of her leftover pie crust scraps. As an adult, I’ve found it’s even fun to buy refrigerated pie crusts to do the same thing, for a quick little treat.

If you’re using a refrigerated pie crust, they usually come 2, to a box. So if making a recipe like this easy egg custard or this lemon pie recipe, that only requires one crust, these pie dough cookies would be a great way to use up the other crust!

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Why You’ll Love This Recipe

Save: No need to toss any leftover pie scraps! Either roll the scraps back out and use a cookie cutter to cut fun shapes or sprinkle the strips with the toppings and bake.
Simple Ingredients: Butter, cinnamon, and sugar. That’s all you need to top your pie crust cinnamon cookies with.
Fun for Kids: If the kiddos want to have fun in the kitchen, this can be a great activity for them. They get to use cookie cutters, brush on the butter, and sprinkle the sugar and cinnamon on to the cookies.

Ingredients Needed

Here’s what you’ll need to make these pie crust sugar cookies recipe:

Ingredients for pie crust cookies on a white marble kitchen counter.

Refrigerated Pie Crust – Or of course, homemade pie crust or scraps.
Butter – Salted or unsalted butter will work for this recipe.
Cinnamon/Sugar – For even more ease, sometimes you can find a cinnamon-sugar blend at the store. However, you can sprinkle on the cinnamon and sugar separately. (See below for ratios.)

*Be sure to see the recipe card below for the full ingredients list & instructions!*

How to Make Pie Crust Cookies

Preheat the oven to 375°F (or the temperature recommended on the pie crust box) and clean the surface where you plan to make the cookies.

Tip: Sprinkle a little sugar (or the cinnamon/sugar blend) on the surface, to keep the pie crust from sticking to the surface.

Cookie cutters sitting on top of unbaked pie crust, on cutting board.

STEP 1. Unroll the pie crust.

STEP 2. Using cookie cutters, cut out as many shapes as you like, and place them on a baking sheet that’s lined with parchment paper.

Unbaked pie crust cookies sitting on baking sheet with parchment paper.

STEP 3. Brush melted butter on to cookies and sprinkle with a cinnamon and sugar mixture.

STEP 4. Bake in the preheated oven for 7-8 minutes, or until the cookies no longer look “wet.”

Baked pie crust cookies on white plate, with a hand holding one flower shaped cookie.

Recipe Pro Tips

Shapes – The cookies don’t have to be in cookie-cutter shapes. Take a knife and cut strips in to the pie crust (almost in the shape of “french fries“) and bake the same way. Or, you can cut the pie crust in to strips and roll them to make them look like a cinnamon roll.
Cinnamon Sugar Mixture – If making your own cinnamon-sugar blend, mix together ¼ cup of white granulated sugar and 1 Tablespoon of ground cinnamon. This will result in more than you’ll need for one pie crust, so you can cut down on this or save the remainder for later.
More Variations – Feel free to add your favorite toppings to these cookies, or even add jam, or top with a strawberry buttercream, like we did with these sugar cookie sandwiches.

Recipe FAQs

What can I do with a broken pie crust?

Making pie crust cookies is a great way to use a broken pie crust. Cut in to shapes and brush with melted butter and a cinnamon-sugar mixture. Then bake!

How do you store pie crust cookies?

Allow the pie crust cookies to cool and then store them in an airtight container and store at room temperature.

How to use a leftover baked pie crust.

If you have a baked pie crust, you can make a pie that requires a baked pie crust such as this banana cream pie recipe.

What to Serve with Pie Crust Cookies

These are delicious by themselves but they are also fun to serve with a bowl of your favorite ice cream recipe, or with a dessert dip like this pumpkin fluff recipe, Oreo dip or this Christmas cheese ball.

More Quick Dessert Recipes You’ll Love

Love easy desserts like this one? Here are my newest, easy dessert recipes:

Recipe

Close up of pie crust cookies on a white plate, sprinkles with cinnamon and sugar.

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Pie Crust Cookies

Pie crust cookies are made with an unbaked pie crust, either storebought or homemade. Just brush on melted butter and sprinkle a little cinnamon and sugar, and bake!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 8

Total Time 13

Servings cookies

Calories 62kcal

Author Jessica Burgess

Equipment

baking sheet

Ingredients

1 refrigerated pie crust
2 Tablespoons butter melted
3 Tablespoons cinnamon-sugar mixture *See notes

Instructions

Preheat oven to 375°F and line a baking sheet with parchment paper.
Unroll refrigerated pie crust on to clean surface. *See notes.
Cut out shapes with cookie cutters and place on prepared baking sheet.
Brush melted butter on to cookies and sprinkle with the cinnamon sugar mixture.
Bake in the preheated oven for 7-8 minutes or until the cookies no longer look "wet."

Video

Notes

* If making your own cinnamon-sugar mixture, combine ¼ cup of white granulated sugar with 1 Tablespoon of ground cinnamon. This will make more than you’ll probably need but you can store for later or even double the pie crust cookies recipe.

* Sprinkle cinnamon sugar on to surface before cutting the cookies out, so the pie crust doesn’t stick to the surface.

Nutrition

Easy Sugar Cookie Recipe

November 22, 2024

Easy Sugar Cookie Recipe: These cut-out cookies are amazing for decorating and are by far my favorite cookie recipe for cut-out sugar cookies that hold their shape!

Baked cut out sugar cookies on wooden cutting board.

When learning how to decorate sugar cookies, and sharing it with you, so many of you asked for the recipe so this is the recipe that turns out perfect every time!

The sugar cookies taste amazing, and hold their shape after baking. The best of both worlds, really!

No time for cookie cutters? Try pressing sugar cookie dough into mini muffin tins!

Here are some rave reviews on Pinterest of this recipe!

My favorite sugar cookie recipe so far. No need to chill. Yields about 24 cookies…yum! See review.
Jossie Linares

🎄🌟👢😀 success!!! Happy holiday season everyone! See review.
xymenakp

I use my Kitchenaid mixer to make these sugar cookies, although it’s not required.

How to Make Cut-Out Sugar Cookies

Heat your oven to 350 degrees F.

Best Sugar Cookies for Decorating AND eating!

Cream the Butter, Sugar, and Egg

In your mixer, cream the butter and sugar, and then add in the extract/emulsion and egg!

Mix In Dry Ingredients…

In a separate bowl, combine the flour and baking powder, and then slowly add the flour mixture to wet ingredients, until mixed!

I love using big-white, art paper, to roll my sugar cookies out. It keeps my counter “cleaner,” and I can just roll it up and throw it in the trash when I’m done rolling them out.
Sprinkle a little flour on the paper, that way the cookie dough doesn’t stick!

Or, if you don’t have any paper, I simply sprinkle sugar, powdered sugar or flour (however this can make the cookies have more of a “flour” taste) and roll the dough on top of that so it doesn’t stick. I’ll also sprinkle a bit on the dough so it doesn’t stick to the roller!

There are two different ways you can do this.

Place the dough out on a rolling surface and LIGHTLY sprinkle with flour or powdered sugar, IF necessary, to reduce sticking (too much flour can make the dough crumbly).

2. OR… roll the dough between wax or parchment paper. Place between two pieces of wax or parchment and then there’s no need to dust the dough with flour.

Easy Sugar Cookie Recipe. Great for cut out cookies and decorating!!! Best Sugar Cookies for Decorating AND eating!

Knead the dough, and roll out (with a rolling pin) to a ¼ thickness.

Once rolled out, cut cookies in to desired shapes!

No Chill? No Refrigeration?

So many sugar cookie recipes require the dough to be chilled before cutting out and baking.

I’ve found that this recipe does NOT need chilled, however… some have stated that they need to and do just to be safe. So it’s completely up to you. If you have time, feel free to chill!

Easy Sugar Cookie Recipe. Great for cut out cookies and decorating!!! Best Sugar Cookies for Decorating AND eating! Sugar cookie recipe image

Bake in your 350 degree oven for 6-8 minutes!

Then, after decorating, they can look like this below! Aren’t those adorable little ice cream cookie cutters? Look at the final result of the ice cream sugar cookies for the ice cream party I styled!

OMG SOOO cute! Ice cream cone sugar cookies! Using fondant instead of icing is so much easier!

I just love how easy these are to cut out, and especially love how they hold their shape while baking!

Or if you’re looking for a fun way to use your sugar cookies, you’ll love these sugar cookie sandwiches!

Raw sugar cookie dough on kitchen counter with shapes cut out of Christmas trees.

How long chill sugar cookie dough?

If you choose to chill your dough, you can chill it in the freezer for 15 minutes or in the refrigerator for 30 minutes.

Can I Freeze Sugar Cookies?

Are you just starting out with making sugar cookies, and decorating? A tip I like to share is to make a few batches of these sugar cookies, and then freeze them after baking, until you’re ready to use them. This works GREAT if you’re making cookies for a party, and don’t want to wait to make them on party day!

How do you get sugar to stick to sugar cookies?

When it comes to decorating, if you want to decorate with sugar, lightly brush the cookies with a solution of one part light corn syrup to two parts water and before it dries, pour the sugar onto the cookie. Then, gently tap the cookie on its side to remove any excess sugar.

New Baking Mat Must-Have!

Friends, since writing this post a couple of years ago, a dear friend has introduced me to a new baking mat that makes a HUGE difference in my baking. No non-stick spray needed, and the bottoms of the cookies turn out BEAUTIFUL!

This is where you can buy the baking mat!

If you have an air fryer, I thought it was so fun to see this sugar cookie recipe in the air fryer too!

Ingredients in US measurements.

Love making and creating fun things for Christmas? You’ll also love these DIY gingerbread ornaments that are a holiday staple for gift-giving and making memories.

Then, if you’d like to dabble in royal icing decorating, then don’t be intimidated. If I can do it, you can do it:

See the whole post on decorating sugar cookies with royal icing!

Royal icing decorated Christmas sugar cookies sitting on wooden cutting board.

Try this non-traditional sugar cookie recipe with chocolate chips too!

Recipe

Cut out and baked sugar cookies that hold their shape, sitting on cutting board.

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4.30 from 41 votes

Easy Sugar Cookie Recipe

This easy sugar cookie recipe is great for cut-out cookies, and they hold their shape! Plus, adding almond extract makes these the best tasting cookies!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 8

Total Time 28

Servings cookies

Calories 160kcal

Author Jessica Burgess

Ingredients

1 cup butter softened
1 cup sugar
1 teaspoon butter vanilla emulsion Can use regular vanilla extract
½ teaspoon almond emulsion Can use regular almond extract
1 egg
2 teaspoon baking powder
3 cups all-purpose flour
extra sugar or powdered sugar for rolling If desired

Instructions

Heat oven to 350 degrees
Cream the butter and sugar
Add in extract and egg
In a separate bowl, combine flour and baking powder
Slowly add flour mixture to wet ingredients, until mixed
Place dough out on rolling surface
LIGHTLY sprinkle with flour, IF necessary, to reduce sticking (too much flour can make the dough crumbly)
Knead dough, and roll out to a ¼ thickness
Cut cookies in to desired shapes
Bake for 6-8 minutes

Video

Notes

* You may notice that you don’t have to chill the dough for these cookies! Some prefer doing it though, and if you do, you can chill in the freezer for 15 minutes or in the refrigerator for 30 minutes.

* If you’d like to make the sugar cookies in advance, you can bake them, allow them to cool, and then place in a freezer-safe container for up to 3 months. I’ve even frozen them for a year and they’ve lasted!

Nutrition

Teriyaki Chicken

November 18, 2024

Teriyaki Chicken made at home can be easy and ready in about 30 minutes! Love the chicken you can get in the food court at the mall?

This recipe is similar to my favorite dish there, and it’s now an easy dinner recipe that the kids love too.

When I made this teriyaki sauce recipe without ginger, to go on these air fryer teriyaki chicken wings, I knew it needed to go on other chicken recipes because it was so good. It’s also delicious on beef recipes like these Ahola burgers and even non-meat dishes like these mixed vegetables.

Why You’ll Love This Teriyaki Chicken Recipe

Quick Recipe – This chicken is so quick and easy, even if you make the homemade teriyaki sauce to go with it. Even faster? Use a store-bought teriyaki sauce.
Type of Chicken – Using chicken thighs in this recipe makes such a difference and makes it similar to the restaurant-style teriyaki chicken recipes.
Sweet and Salty – The combination of sweet and salty flavors here is delicious. I’ve even carried the sweet and salty flavors in to this teriyaki sloppy joe recipe for a fun spin.

Key Ingredients

Here’s what you’ll need to make this simple teriyaki chicken:

Full list of ingredients and amounts can be found in the recipe card below.

Ingredients for teriyaki chicken recipe.

Chicken Thighs – I use boneless, skinless, chicken thighs for best results. Chicken breasts can be used but the result will have a different texture.
Teriyaki Sauce – I prefer using my own homemade teriyaki sauce but I’m not against a storebought brand and actually like the Sweet Baby Ray’s teriyaki brand.
Corn Starch – This is used to thicken the sauce and help it cling to the chicken.
Garlic – I like using garlic powder because this is what I usually have on hand but minced garlic is just fine to use instead!
Brown Sugar – Feel free to use light or dark brown sugar. I use light, and this is used to make the sweet portion of the “sweet and salty” flavors of the sauce.
Soy Sauce – Low sodium soy sauce is typically recommended in recipes so over-salting doesn’t take place. However I’ve found that regular soy sauce works in this recipe great, and it’s the perfect balance of “salty” for a sweet and salty flavor combination.
Oil – I like to keep sesame oil on hand and feel it’s the absolute best for this recipe. However, I don’t expect anyone to go out and buy a whole bottle just for this, so using olive oil or avocado oil will work too.

How to Make This Easy Teriyaki Chicken

Teriyaki sauce mixture in a glass bowl with whisk, before cooking it. — 1. First, mix together the ingredients for the teriyaki sauce.

Chicken thigh pieces covered in cornstarch, garlic powder and pepper. — 2. Coat chicken in black pepper, garlic powder and 1 tablespoon corn starch.

Chicken thigh pieces cooked in oil on stovetop in skillet. — 3. Brown chicken in oil over medium-high heat.

Cooked chicken thigh pieces cooked in teriyaki sauce. — 4. Cook chicken until done and add in sauce mixture.

5. Allow chicken and sauce to cook until thickened and serve over rice if desired.

Teriyaki Chicken Tips

Versatile Recipe – This chicken recipe is great with so many dishes. Serve it alone, with rice, pasta, quinoa, Instant Pot polenta, on a side salad recipe, or even as a pizza topping or in street tacos.
Browning the Chicken – When cooking the chicken, spread the raw meat out so it doesn’t overlap, and then turn the heat on. Do not move or turn the chicken until the underside is golden brown.
I’ve found that if constantly moving the chicken often while trying to cook, it will take longer to get that golden brown color that’s desired, and it’s easily overcooked. Brown on one side, flip, and then brown on the other side until fully cooked.

Storing Tips

Leftovers: Allow the teriyaki chicken to cool before storing in an airtight container. Place in the refrigerator and enjoy within 4-5 days.
Freeze: You can freeze teriyaki chicken, once it has cooled off. Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator and reheat in the microwave or on the stovetop.

What to Serve with Teriyaki Chicken

This chicken and sauce recipe is delicious served with steamed rice, homemade fried rice and a roasted broccoli.

Recipe FAQs

Why do you add teriyaki sauce to chicken after it is cooked?

Some prefer to cook the chicken in the teriyaki sauce so the flavor gets in to the chicken. However cooking chicken without the sauce allows the chicken to brown, instead of “steam,” giving the teriyaki chicken more flavor.

How do you thicken teriyaki sauce?

If the teriyaki sauce is too thin, (water content from chicken can cause this) you can thicken your sauce with a mixture of the corn starch and sauce. (1 teaspoon of sauce mixed with 1 teaspoon of corn starch and then added to the sauce over heat, will thicken.)
Do note: Teriyaki sauce will thicken a bit more when removed from the heat.

Does this recipe make enough sauce to drizzle over rice?

If you love a lot of teriyaki sauce with your chicken and rice, it’s best to double the sauce ingredients in this recipe.

Do you love easy chicken recipes like this teriyaki chicken? You’ll also love these favorites:

I have a feeling this recipe will end up on your weekly meal plan like it is on ours! Make sure to pin this recipe for later!

Recipe

Teriyaki chicken on white steamed rice next to broccoli.

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5 from 2 votes

Teriyaki Chicken

This teriyaki chicken recipe is so easy to make and is so good, just like take-out from your favorite restaurant, and it uses simple ingredients!

Course Appetizer, Main Course

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 372kcal

Author Jessica Burgess

Ingredients

1.5 pounds boneless, skinless, chicken thighs 1-3 pounds should work as well.
2 tablespoons oil I prefer sesame oil but olive oil will work.
1 teaspoon garlic powder divided (½ teaspoon + ½ teaspoon)
¼ teaspoon black pepper
3 tablespoons corn starch divided (1 tablespoon + 2 tablespoons)
1 cup water
¼ cup soy sauce
1 tablespoon honey
5 tablespoons brown sugar
green onions, sesame seeds or crushed red pepper optional as garnishes

Instructions

Make Teriyaki Sauce

Mix teriyaki sauce together in a mixing bowl. Mix together the ¼ cup soy sauce, 1 cup water, ½ teaspoon garlic powder, 1 tablespoon honey, tablespoons brown sugar and 2 tablespoons corn starch. Set aside.

Cooking the Chicken

Cut chicken thighs (and trim any fat) in to one-inch pieces.
In a bowl, sprinkle the ¼ teaspoon pepper, ½ teaspoon garlic powder and 1 tablespoon of cornstarch over the raw chicken pieces, and stir to coat.
Pour the 2 tablespoons of oil in to a skillet, and add in the seasoned chicken pieces, spreading it out so each piece is touching the skillet, and isn't on top of other pieces.
Turn the burner to medium-high heat and fry the chicken pieces for about 3-5 minutes or until the bottoms of the chicken pieces are a golden brown, and then flip to cook for another 2-3 minutes or until the chicken is cooked all the way through. (It should reach an internal temperature of 165°F.)
Tip: It can be tempting to stir the chicken a lot while it's cooking but leaving the chicken in one spot for a few minutes, can help get the "browning" you're looking for.
When the chicken is fully cooked, pour in the teriyaki sauce and cook over medium-high heat until warmed/thickened.
Add red pepper flakes if desired, or add ginger to the teriyaki sauce, and sprinkle with green onion or sesame seeds for a garnish, if desired. Serve over rice for a delicous meal.

Video

Notes

If the teriyaki sauce isn't as thick as you'd like, spoon a teaspoon of sauce in to a small bowl with a teaspoon of corn starch, and stir to combine. Pour in to the teriyaki chicken and stir to combine, and continue cooking until the sauce thickens. Do note that the sauce will continue to thicken after it cools down so be cautious that you don’t over-thicken the sauce.

Nutrition

Crispy Air Fryer Tofu Recipe

Can you cook tofu in the air fryer?

How long should you air fry tofu?

How do you make tofu crispy?

How to Season Tofu

How to Cook Tofu in the Air Fryer

Key Ingredients

How to Cook Air Fryer Tofu

Make it Gluten-Free

Make it Vegan

How to Serve Air Fryer Tofu

Dipping Sauces for Air Fried Tofu

How to Store Leftover Air Fryer Tofu

More Air Fryer Recipes

Recipe

Crispy Air Fryer Tofu

Equipment

Ingredients

Instructions

Notes

Nutrition

Teriyaki Sloppy Joes Recipe Highlights

Asian Sloppy Joe Ingredients

How to Make Asian Sloppy Joes

Pro Tips

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