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Cherry Chip Cake

Cherry Chip Cake

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 must.

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.

Cherries in cake batter in mixing bowl.

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 minutes
Cook Time 25 minutes
Frosting Time 10 minutes
Total Time 45 minutes
Servings 12 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

Serving: 1slice | Calories: 566kcal | Carbohydrates: 97g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 224mg | Potassium: 180mg | Fiber: 1g | Sugar: 74g | Vitamin A: 613IU | Vitamin C: 0.01mg | Calcium: 89mg | Iron: 2mg

Grilled Shrimp Recipe and Marinade

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.

ingredients for shrimp marinade

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.

Shrimp marinating in ziploc bag

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

raw shrimp on skewers for kabobs

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!

Cooked shrimp on a grill.

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.

Marinated grilled shrimp kabobs

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.

Start the new year off right with this simple and healthy Grilled Marinated Shrimp. Staple ingredients make up this shrimp marinade, perfect for weeknights.

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

grilled shrimp in white bowl
Print Pin
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 hour
Cook Time 4 minutes
Total Time 1 hour 4 minutes
Servings 4 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

Serving: 1serving | Calories: 443kcal | Carbohydrates: 1g | Protein: 23g | Fat: 37g | Saturated Fat: 5g | Cholesterol: 285mg | Sodium: 1217mg | Potassium: 135mg | Vitamin C: 5.6mg | Calcium: 170mg | Iron: 3mg

Egg Custard

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.

Slice of egg custard on white plate.

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.
Labeled ingredients for egg custard.

Step-by-Step Directions

  1. Preheat oven to 350 degrees f.
  2. 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.
  1. Place raw pie crust in to pie dish (normally a 9-inch pie pan).
Uncooked pie crust in pie plate.
  1. Gently press pie dough in to the pie plate, on the sides, and on the bottom, trying to keep the pie crust centered.
  2. 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.
  1. 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
  1. 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:

  1. Place a rimmed baking sheet on the bottom rack of the oven. (This will catch any spills or an accidental overage.)
  2. Place just the pie crust/pie plate in the oven, on the middle rack.
  3. Pull the middle rack toward you, just enough for the next step.
  4. Pour mixture in to a pitcher and pour the batter in to the crust while it’s in the oven.
  5. Carefully slide the oven rack back in to the oven, being careful not to splash the batter out of the pie shell.

Cooking Time:

  1. 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.
  1. Let the custard cool on a wire wrack.
  2. 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

Egg custard slice on white plate.
Print Pin
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 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 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.)
  1. Place a rimmed cookie sheet on the bottom rack of the oven. (This will catch any spills or an accidental overage.)
  2. Place just the pie crust/pie plate in the oven, on the middle rack.
  3. Pull the middle rack toward you, just enough for the next step.
  4. Pour egg custard batter in to a pitcher and pour the batter in to the crust while it’s in the oven.
  5. 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? 
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.

Nutrition

Serving: 1slice | Calories: 256kcal | Carbohydrates: 30g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 304mg | Potassium: 157mg | Fiber: 1g | Sugar: 17g | Vitamin A: 221IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg

Easy Chicken Pot Pie Recipe

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.
  1. Preheat your oven to the temperature specified on the pie crust packaging. Our was 425°F for a double-crust pot pie. 
  2. 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. 
  3. 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.

  1. 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.
  2. 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.
  1. 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.
  1. 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.
  2. 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.

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

Homemade Chicken Pot Pie in white pie dish, with a peek at the veggies and chicken.
Print Pin
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 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 6 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

Serving: 1slice | Calories: 625kcal | Carbohydrates: 45g | Protein: 26g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 124mg | Sodium: 826mg | Potassium: 405mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2103IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 4mg

How to Cook Steak in the Oven

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, especially this Salisbury Steak with Mushroom Gravy.

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.

Large ribeye steaks in cast iron pan

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 in cast iron skillet

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!

How do you cook the perfect steak?

The secret is to keep it simple, use butter, simple spices, sear and broil it in the oven for a few minutes! It turns out to be the perfect steak every time!

How do you make steak flavorful?

Browned butter adds more flavor than you think it would. The combination of browned butter with kosher salt and peppercorn medley creates a steakhouse flavor that does NOT require steak sauce!

Is it better to cook steak on the stove or in the oven?

Both! You wouldn’t think it would make that big of a difference, but it really does. The pan-searing on the stove gives the browned flavor you love and the really hot oven helps cook the steak through!

Sliced, cooked steaks that were baked in the oven

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!

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!

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 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 2 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

Serving: 1steak | Calories: 570kcal | Protein: 45g | Fat: 43g | Saturated Fat: 21g | Cholesterol: 167mg | Sodium: 217mg | Potassium: 605mg | Vitamin A: 385IU | Calcium: 16mg | Iron: 3.9mg

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 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 old-fashioned dessert is perfect for a potluck or to make on a weekend for an easy Oreo dessert the kids will love!

Oreo Dessert Recipe - no bake
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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, as I do, it doesn’t get any better than this! Well, except maybe these Oreo Rice Krispies Treats, these Cookies and Cream cinnamon rolls, and this Oreo Dump Cake, but it’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

  1. 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.)
  2. Once they are small chunks, pour the crushed Oreos out into a 9 x 13-inch baking pan. (Image 1 below.)
  3. Place the remaining row of Oreos in the Ziploc bag and crush them to use for the topping.
  4. 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.)
crushed oreos in baking dish
  1. 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
  1. Transfer the pudding into a bowl and place in the fridge to chill.
  2. 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
  1. 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.)
spread cream cheese mixture over oreos
chocolate pudding layer and cool whip layer collage
top Oreo dessert with crushed cookies
  1. Place plastic wrap over the dessert and refrigerate for at least 2 hours before slicing into pieces.
No Bake Oreo Dessert in Baking Dish

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
No Bake Oreo Pudding Dessert on a plate

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!

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

Slice of no bake Oreo dessert on plate.
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 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Servings 12 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

Serving: 1slice | Calories: 410kcal | Carbohydrates: 40g | Protein: 5g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 359mg | Potassium: 202mg | Fiber: 1g | Sugar: 28g | Vitamin A: 598IU | Calcium: 104mg | Iron: 3mg

Easy Peach Cobbler with Canned Peaches

Easy peach cobbler with canned peaches is one of the best last-minute desserts when you want something warm, simple, and crowd-pleasing. It uses pantry staples and canned peaches, so you can make it any time of year without waiting on fresh fruit.

Peach cobbler with canned peaches

A No-Fuss Peach Cobbler That's Easy to Make Anytime

This is the kind of dessert that works when you need something dependable and easy, but still want it to feel homemade. Canned peaches make it especially convenient because they're already soft, sweet, and ready to use, which means you can get that classic peach cobbler texture without a lot of prep.

It's a great recipe for family dinners, potlucks, holidays, or those evenings when you just want an old-fashioned dessert without extra work.

You may also love the peach cobbler recipe that uses Bisquick, or this decadent and rich peach cobbler cheesecake, 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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Frequently Asked Questions

Do you drain canned peaches for peach cobbler?

Yes, for this recipe, it's best to drain the peaches before adding them. Too much extra liquid can affect how the batter bakes and can make the cobbler too wet.

Can I use canned peaches in syrup or juice?

Yes. Either can work, but you'll still want to drain them well before using. If the peaches are packed in heavy syrup, the cobbler may taste a little sweeter.

Can I use fresh peaches instead of canned for peach cobbler?

You can, but canned peaches make this recipe faster and more consistent. Since canned peaches are already soft and sweet, they work really well for an easy cobbler recipe like this one.

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”.

Why did my peach cobbler turn out gummy?

This usually happens when there is too much liquid, the peaches were not drained well, or the cobbler was underbaked. Bake until the top is golden and the batter is fully set.

Do you stir peach cobbler before baking?

No. Once the batter is poured over the melted butter and the peaches are added on top, do not stir. That layered method is what helps create the cobbler texture as it bakes.

Why You’ll Love This Peach Cobbler with Canned Peaches Recipe

  • It uses canned peaches, so you can make it any time of year.
  • It comes together with simple pantry ingredients.
  • You don't need pie crust or complicated steps.
  • It has that cozy, old-fashioned cobbler feel with very little effort.
  • It's easy enough for weeknights but good enough for holidays and potlucks.

Why Canned Peaches Work So Well for Cobbler

Canned peaches are one of the easiest ways to make peach cobbler because they save time and give you a reliable texture. They're already peeled, sliced, and soft, so they bake up beautifully without the guesswork that can come with fresh peaches. They also make this recipe practical in any season, which is one reason this version is so handy when you need a quick dessert.

Ingredients for Easy Peach Cobbler

See the recipe card below that has the printable, full ingredient list and instructions.

Ingredients for peach cobbler on table.
  • Butter - This melts in the baking dish and helps create the rich, golden cobbler base.
  • All-purpose flour - Gives the batter structure and helps create that classic cobbler texture.
  • Sugar - Sweetens the batter and pairs well with the peaches.
  • Milk - Helps create a smooth batter and gives the cobbler a soft, tender texture.
  • Baking powder - Helps the batter rise as it bakes.
  • Salt - Balances the sweetness and rounds out the flavor.
  • Canned peaches - The shortcut ingredient that makes this recipe easy, quick, and consistent.

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 butter in 8x8 baking dish
  1. 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
  1. In a separate mixing bowl, pour in the flour, sugar, milk, baking powder, and salt.
  2. Mix together until evenly combined.
Pour cobbler batter on top of butter in baking dish
  1. Pour flour mixture batter on top of melted butter. (DO NOT MIX!)
Place canned peaches (without juice) on top
  1. Place canned peaches (drained) on top of batter and butter. (DO NOT MIX!)
Baked peach cobbler dump cake
  1. 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
  1. Remove from oven and serve warm.

Tips

  • Make sure to drain the peaches well so the cobbler does not bake up too wet.
  • Do not stir the layers after adding the batter and peaches.
  • Bake until the top is golden and the center looks set.
  • Serve warm for the best texture.
  • Vanilla ice cream makes an easy topping if you want to dress it up a little.

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

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!

  • Egg Custard uses everyday ingredients that make a delicious, yet simple dessert, and only takes 35 minutes to bake.
  • Ugly Duckling Cake is a rich, buttery fruit cocktail cake that starts with a yellow cake mix.
  • Caramel Apple Dump Cake features melted butter, dry cake mix, caramel sauce, cinnamon, canned pie filling, and nuts.
  • Donut Bread Pudding is easy and delicious using glazed donuts, even day-olds work.

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!

This easy peach cobbler with canned peaches is a simple old-fashioned dessert made with pantry staples and baked until golden and cozy. It's a great last-minute recipe when you want something warm, sweet, and easy to share.

Recipe

slice of peach cobbler on white plate
Print Pin
4.92 from 256 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 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 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

Serving: 1serving | Calories: 308kcal | Carbohydrates: 47g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 164mg | Potassium: 210mg | Fiber: 1g | Sugar: 33g | Vitamin A: 580IU | Vitamin C: 1.3mg | Calcium: 86mg | Iron: 1mg

Chicken Bites

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 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 4 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

Serving: 2tenderloins | Calories: 166kcal | Protein: 21g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 79mg | Sodium: 748mg | Potassium: 370mg | Vitamin A: 205IU | Vitamin C: 1.2mg | Calcium: 5mg | Iron: 0.4mg

Chicken Bacon Ranch Bites

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 dough in mini muffin tin.
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:

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

Chicken bacon ranch crescent roll bite on plate.
Print Pin
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 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 24 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

Serving: 1crescent bite | Calories: 116kcal | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 184mg | Potassium: 46mg | Vitamin A: 65IU | Vitamin C: 0.5mg | Calcium: 38mg | Iron: 0.3mg

Donut Bread Pudding

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!

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

Donut bread pudding in baking dish, next to donuts.
Print Pin
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 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6 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

Serving: 1serving | Calories: 617kcal | Carbohydrates: 65g | Protein: 12g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 453mg | Potassium: 120mg | Fiber: 3g | Sugar: 33g | Vitamin A: 217IU | Vitamin C: 0.2mg | Calcium: 213mg | Iron: 5mg

Cheesy Rice

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:

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

Cheesy rice in plate.
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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 minutes
Cook Time 25 minutes
Total Time 28 minutes
Servings 4 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

Serving: 1serving | Calories: 611kcal | Carbohydrates: 72g | Protein: 19g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 83mg | Sodium: 2865mg | Potassium: 430mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1399IU | Vitamin C: 7mg | Calcium: 418mg | Iron: 2mg

Easy Lobster Bisque Recipe

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.

Ingredients for easy lobster bisque.

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.

  1. In a small saucepan, melt 1 tablespoon of butter over medium heat, and add 1 tablespoon of flour.
  2. 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.
  3. Add the roux to the bisque, and continue stirring and simmer the bisque over medium-low heat until the bisque thickens to desired consistency.
  4. 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 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 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

Serving: 1bowl (⅛ recipe) | Calories: 241kcal | Carbohydrates: 4g | Protein: 1g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 88mg | Sodium: 50mg | Potassium: 61mg | Vitamin A: 1140IU | Vitamin C: 3.1mg | Calcium: 51mg | Iron: 0.6mg

Easy Fluffy Pancakes from Scratch

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!

stack of pancakes with syrup

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!

fork holding a bite of pancakes

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.

Ingredients for 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.

  1. 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.)

how to cook pancakes on griddle

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!

Easy Homemade Pancakes

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:

…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!

Recipe

stack of pancakes with syrup
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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 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 5 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?
  1. Making sure all of your ingredients are fresh – not expired, especially the baking powder.
  2. Don’t overmix!
  3. 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

Serving: 2pancakes | Calories: 281kcal | Carbohydrates: 40g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 57mg | Sodium: 103mg | Potassium: 486mg | Fiber: 1g | Sugar: 10g | Vitamin A: 360IU | Calcium: 233mg | Iron: 2.2mg

The BEST French Toast Recipe

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 either this French Toast Casserole or this Bagel French Toast Casserole in the Crockpot 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:

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

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 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 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

Serving: 2slices | Calories: 304kcal | Carbohydrates: 24g | Protein: 7g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 115mg | Sodium: 286mg | Potassium: 68mg | Fiber: 1g | Sugar: 6g | Vitamin A: 557IU | Vitamin C: 0.2mg | Calcium: 37mg | Iron: 7mg

Pie Crust Cookies

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:

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

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 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 18 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

Serving: 1cookie | Calories: 62kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 3mg | Sodium: 49mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 39IU | Calcium: 2mg | Iron: 0.2mg

Easy Sugar Cookie Recipe

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.

The best sugar cookie recipe

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!

Best Sugar Cookies for Decorating AND eating!

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!

Best Sugar Cookies for Decorating AND eating!

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!

Best Sugar Cookies for Decorating AND eating!

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.

Easy Sugar Cookie Recipe. Great for cut out cookies and decorating!!! Best Sugar Cookies for Decorating AND eating!
Easy Sugar Cookie Recipe. Great for cut out cookies and decorating!!! Best Sugar Cookies for Decorating AND eating!

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!

Easy Sugar Cookie Recipe. Great for cut out cookies and decorating!!! Best Sugar Cookies for Decorating AND eating!

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 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 24 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

Serving: 1cookie | Calories: 160kcal | Carbohydrates: 20g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 70mg | Potassium: 55mg | Sugar: 8g | Vitamin A: 245IU | Calcium: 20mg | Iron: 0.8mg

Teriyaki Chicken

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.

Chicken teriyaki on rice, next to rice.

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.
Teriyaki chicken in sauce.

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 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 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

Serving: 1serving (1 chicken thigh) | Calories: 372kcal | Carbohydrates: 26g | Protein: 34g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 162mg | Sodium: 970mg | Potassium: 481mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 42IU | Vitamin C: 0.04mg | Calcium: 34mg | Iron: 2mg

Smoked Chicken Tenders – 3 Ways!

Smoked Chicken Tenders: 1 way to cook, 3 ways to season! You choose which rub to use and let the smoker be the hero of flavor!

Smoked Chicken Tenders Recipe

When you can cook something SO easy, like chicken on a smoker… mixing up the seasonings can add variety to your meal planner even when you’re cooking the same things over and over again.

I can’t wait to share with you our favorite ways to season chicken tenderloins below.

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Why You’ll Love This Recipe

All types of chicken can be made on the smoker: breasts, legs, wings, thighs, and even whole chickens. But even after trying almost all of these, chicken tenders may just be my absolute favorite. For a few reasons…

Chicken tenders cook much faster, they’re juicy (when cooked on the smoker) and they’re easy to wrap bacon around!

Three Favorite Ways to Season

There are MANY different ways that you can season chicken and no matter which one we choose that day, a “must” for us is to start by wrapping bacon around each piece of chicken. And if you have time, letting your chicken sit in this amazing chicken brine is an extra bonus of flavor!

However, when it comes to the “rub” or “seasoning” we’ve found that we have 3 different favorite ways…

  • With Strawberry’s BBQ Seasoning
    (We fell in love with this a long time ago and use it on SO much. It’s hard to find in the store but you can find it online, and I doubt you’ll regret it.)
  • Brown Sugar Garlic Rub – it’s hard to go wrong with brown sugar and garlic on chicken that’s wrapped in bacon. It uses easy ingredients that are typically “on-hand” and it’s a crowd favorite.
    You can find this recipe option in the recipe card below
  • The “Braxton” Rub – this is the homemade rub that we always use on the beef tenderloin recipe but we like using it on chicken too!
    You’ll see that this is the spice rub that we used in the photos and recipe card below!

No matter which seasoning or “rub” that you choose to use on the chicken, the cook temperature and time will remain the same for this recipe.

Recipe FAQs

How long does it take to smoke chicken at 225°?

Chicken cooked at 225° needs to be cooked at least 1 hour and possibly 1.5 hours, or until it reached the internal temperature of 165°.

How do you smoke chicken without drying it out?

Cooking it on “low” (for example, at 225°) and “slow” will help keep your chicken moist. But also wrapping it in bacon helps and also adds an amazing flavor.

What is the best wood for smoking chicken?

Hickory pellets (or wood) works amazing for chicken but feel free to use a different flavor if that’s what you have on hand.

How to Make Smoked Chicken Tenders

If smoking meat isn’t something you’re familiar with, no worries because this is one of the easiest recipes!

Smoker Temperature

Preheat the smoker to 225°.

Spice Blend

Mix together a spice blend of your choice. (You’ll see the three recipes or seasonings you can use below for a guide if you prefer.)

Spice mixture and rub for chicken tenders

Uncooked Chicken Tenderloins

To make it easy to season, place the chicken in a single layer on a large dish. I usually buy the 2 pound package of tenderloins for our family of four and do occasionally have a few leftovers to use in a salad recipe the next day.

uncooked, raw chicken tenders

Season

You can season the chicken before wrapping with bacon, after or both. How much will depend on if you’re seasoning only once or both.

seasoned chicken tenders

Wrap with Bacon

If you REALLY like bacon like we do, wrapping one full piece of bacon (we really like the “thick-cut” but “regular cut” bacon holds better) around each chicken tender is delicious. However, if you don’t have enough or want just a small piece of bacon on each piece, it can be cut in half.

Wrap the chicken with bacon, and if needed, secure with a toothpick.

wrap chicken tenders in bacon

If you choose to season again, this is the time to season.

Note: Seasoning too much can actually happen, especially if using a salty blend.

Smoked Chicken Tenders Seasoned

Smoke at 225° for One Hour until Internal Temp is 165°

Place tenders on smoker racks, not touching one another, and cook at 225° for 1 to 1.5 hours, or until the internal temperature reaches 165°.

Pellet Smoker Chicken Tenders

Serve

When tenderloins reach 165°, remove from smoker and serve!

Smoked Chicken Tenderloins

Dipping Sauces for Chicken

Although these are flavorful just as they are, and don’t NEED a dipping sauce, sometimes it just sends things over the top! Here are dipping sauce ideas that you can serve with it:

Smoked Chicken Tenders

Smoked recipes are some of our favorites around here because when you can “set it” and almost forget it… we can work on the other side dishes and desserts to go along with dinner! If you’re new to smoking meats, I have no doubt that you’ll feel the same way!

More Cook “Out” Recipes

“Cookout” recipes don’t actually have to be cooked outside to have the same vibe! These baked pork steaks are an absolute winner and perfect even if you don’t have a grill!

But if you do want to cook “out”, here are some of our favorite recipes for the grill:

Side Dishes for Chicken

With a main dish as easy as this, it makes sense to keep the side dishes just as easy!

Here are some great side dishes to go with this recipe:

Did You Make This?
Snap a pic and hashtag it #Fantabulosity - I love to see your creations on Instagram and Facebook.

Recipe

Smoked chicken tenders on parchment paper and baking sheet.
Print Pin
5 from 15 votes

Smoked Chicken Tenders

Smoked Chicken Tenders with 3 chicken rub seasoning recipe options! Simply season, wrap in bacon and smoke!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 146kcal
Author Jessica Burgess

Equipment

  • smoker

Ingredients

  • 14 uncooked chicken tenderloins (almost 2 pounds)
  • 12 ounces bacon

Braxton Rub Spice Blend Option

  • 2 Tablespoons dried thyme
  • 2 Tablespoons dried rosemary
  • 1.5 Tablespoons paprika
  • 1 teaspoon salt
  • ½ teaspoon pepper

For Brown Sugar Garlic Spice Blend Option

  • ½ cup brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika optional
  • 1 teaspoon oregano optional
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Preheat smoker to 225°
  • Wrap each piece of chicken with one piece of bacon, securing with a toothpick if needed.
  • Season chicken with desired "rub" recipe above. (See notes in blog posts for options)
  • Cook chicken on smoker at 225° for 1 to 1.5 hours or until the internal temperature of the chicken reaches 165°.
  • Remove from smoker and serve! (See post for dipping sauce ideas and side dish recipe suggestions!)

Notes

See blog post for tips and our 3 favorite ways to season chicken! Plus tips for making these the BEST chicken tenders we’ve ever had!

Nutrition

Serving: 2tenders | Calories: 146kcal | Carbohydrates: 2g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 525mg | Potassium: 491mg | Fiber: 1g | Sugar: 1g | Vitamin A: 969IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 3mg

Christmas Chocolate Chip Cheese Ball

Christmas Chocolate Chip Cheese Ball: What do you get when you cross cheesecake and chocolate chip cookie dough? An irresistible no bake Christmas dessert that will be the star of all your holiday parties!

A birdseye photo of a holiday dessert cheese ball plated with graham crackers

Why You’ll Love This Recipe

No bake desserts like this chocolate chip cream cheese dessert ball and our Christmas Tree Cake Dip and No Bake Peppermint Pie, are superstars for holiday entertaining! (Well, and this sugar cookie fudge recipe of course!)

If you want to make a similar dessert cheese ball but not with a Christmas spin, you’ll love this Chocolate Chip Dessert Cheese Ball.

Made with cream cheese, butter, brown sugar and chocolate chips, this dessert ball tastes like cheesecake dip mixed with chocolate chip cookie dough and I’m pretty sure there isn’t a more delicious combination.

With a few simple ingredients and no fancy equipment, this is a no fail recipe for a holiday get together, baby shower or Christmas dessert party!

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Ingredients

Trust me when I say this sweet cheese ball comes together in minutes with just a handful of ingredients from the grocery store.

The ingredients for a holiday cream cheese dessert cheese ball are displayed on a white marble background
  • 8 ounces of cream cheese, brought to room temperature
  • ½ cup unsalted butter
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon light brown sugar
  • 1 cup powdered sugar
  • ½ cup mini chocolate chips
  • ½ cup holiday mini M&Ms
  • ½ cup crushed candy canes

See the printable recipe card below for detailed instructions, nutrition information and recipe notes.

Instructions

This no bake holiday dessert couldn’t be easier. Just mix, chill, roll and serve!

  1. In a large mixing bowl, cream together cream cheese, butter, vanilla extract and brown sugar using a hand mixer until the mixture is well combined.
A block of cream cheese, a stick of butter and vanilla are in a glass bowl ready to be mixed with a hand mixer
Add ingredients to bowl
A mixture of cream cheese, butter and vanilla extract has been whipped in a glass bowl
Cream together
  1. Add the powdered sugar and beat on low, increasing the mixer speed to medium until the mixture is smooth and creamy.
Powdered sugar has been added to a glass bowl that contains a mixture of cream cheese, butter and vanilla
Add powdered sugar
A glass bowl is filled with a creamy mixture of cream cheese, butter, vanilla and powdered sugar
Mix until smooth & creamy
  1. Using a spatula or wooden spoon, fold the mini chocolate chips into the cream cheese base.
  2. Line your countertop with a large piece of plastic wrap. Form the cream cheese mixture into a ball and wrap it tightly in plastic wrap. Refrigerate for at least two hours or overnight.
Mini chocolate chips have been added to a glass bowl filled with a sweet cream cheese mixture
Add mini chocolate chips
A sweet dessert cheese ball has been wrapped in plastic wrap in preparation to be chilled in the refrigerator
Roll the cheeseball in plastic wrap
  1. Combine the holiday mini M&Ms and crushed candy canes in a bowl or shallow dish. Roll the cheeseball in the decorative mixture.
A sweet cream cheese dessert cheese ball has been coated in crushed candy canes and mini holiday M&Ms
Roll the chocolate chip cheeseball in candies
  1. Serve the sweet dessert cheese ball on a platter with graham crackers.
Close up photo of a Christmas dessert cheese ball showing the coating of crushed candy canes and mini holiday M&Ms

Substitutions & Variations

Savory cheese balls shouldn’t steal the holiday spotlight. Here are a few more fun ways to jazz up this dessert cheese ball recipe:

  • Rock and roll it! Feel free to use your favorite festive sprinkles, jimmies or holiday candies to coat this chocolate chip cheese ball.
  • Stir it in! Miniature chocolate chips are a classic add in, but you can stir in toffee bits, toasted chopped pecans, shredded coconut, white chocolate chips or even more candy cane bits.
  • What do you eat a cheese ball with? Switch up your dippers! We used regular graham crackers, but you can use mini vanilla wafers, chocolate graham crackers, Teddy Grahams, chocolate chip cookies, sugar wafer cookies, pretzels, Ritz crackers or even apple slices to dip in this chocolate chip cream cheese ball.
  • Make minis! You can roll the cream cheese mixture into bite-sized dessert cheese balls and chill them before rolling them in the M&Ms and candy canes. Put a pretzel stick or graham cracker sticks into each of the mini cheese balls for easy serving at a holiday party.
A birdseye photo of a holiday dessert cheese ball surrounded by small plates filled with graham crackers that have been spead with the sweet treat

Storage

Wrap any leftover chocolate chip dessert cheese ball in plastic wrap and then aluminum foil and refrigerate for up to 2 weeks.

Christmas cheese ball with knife carving in to the ball

If you love cheese balls, then make sure to check out this savory cheeseball recipe!

But if you’re looking for more sweet desserts to serve during the holidays, this dessert cheese ball would look awesome on this Christmas tray idea, or you should definitely give this Christmas Snack Mix a try! My egg custard recipe is a class, vintage recipe that’s popular during the holidays too!

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

Close up of a plated dessert cheese ball covered in crushed candy canes and mini M&Ms that is surrounded by graham crackers
Print Pin
5 from 8 votes

Christmas Chocolate Chip Cheese Ball

Christmas Chocolate Chip Cheese Ball: What do you get when you cross cheesecake and chocolate chip cookie dough? An irresistible no bake Christmas dessert that will be the star of all your holiday parties!
Course Dessert
Cuisine American
Prep Time 5 minutes
Chilling Time 2 hours
Total Time 2 hours 5 minutes
Servings 8 servings
Calories 387kcal
Author Jessica Burgess

Ingredients

  • 8 ounces cream cheese room temperature
  • ½ cup unsalted butter
  • ½ teaspoon pure vanilla extract
  • 1 Tablespoon light brown sugar
  • 1 cup powdered sugar
  • ½ cup mini chocolate chips
  • ½ cup holiday mini M&Ms
  • ½ cup crushed candy canes

Instructions

  • In a large bowl, cream together the cream cheese, butter, vanilla extract and brown sugar until the mixture is well combined.
  • Add the powdered sugar and beat on low, increasing the mixer speed to medium until the mixture is smooth and creamy.
  • Using a spatula or wooden spoon, fold in the mini chocolate chips.
  • Line your countertop with a generous piece of plastic wrap. Form the cream cheese mixture into a ball and wrap it tightly with plastic wrap. Refrigerate for at least two hours.
  • Combine the holiday mini M&Ms and crushed candy canes in a bowl or shallow dish. Roll the cheeseball in the decorative mixture.
  • Serve the cheesball on a platter with graham crackers.

Video

Notes

  • It is important to allow the cream cheese to come to room temperature (about 30-60 minutes) so there are no lumps of cream cheese in the dessert cheese ball.
  • Store any leftovers in the refrigerator for up to two weeks by wrapping the cheeseball first in plastic wrap, then in aluminum foil.
  • You can make these cheeseball ahead of time and store it until you are ready to serve it by double wrapping it in the same way. We recommend rolling the cheeseball in the M&Ms/candy cane mixture just before serving.

Nutrition

Serving: 1serving | Calories: 387kcal | Carbohydrates: 35g | Protein: 3g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 108mg | Potassium: 43mg | Fiber: 1g | Sugar: 32g | Vitamin A: 790IU | Vitamin C: 0.1mg | Calcium: 60mg | Iron: 0.4mg

Cheeseburger Sliders with Hawaiian Rolls

This easy cheeseburger sliders recipe uses Hawaiian buns and has a trick to make 12 burger sliders, quickly! Have a smoker? You may want to make smoked cheeseburger sliders, too!

easy cheeseburger sliders stacked

Thanks to all of the 5-star reviews on these baked hamburgers, I knew we had to do a mini hamburger version of the classic burger perfect for cooking for a large crowd or even for fun family dinner recipes or easy lunch!

Perfect for game day or any party idea, as an appetizer recipe, these cheeseburger sliders are a crowd favorite, along with this cheeseburger casserole!

Serve them with air-fried sweet potato fries or seasoned potato wedges or even other finger foods like slow cooker BBQ meatballs or these sloppy joe sliders!

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Why You’ll Love This Recipe:

  • There’s a TRICK! Instead of making a ton of little bitty burgers to try and build 12 little cheeseburger sliders… you bake the ground beef in a rectangle, the size of the rolls, so then you can place it on the rolls and cut later just before serving! See how to, below!
  • 30 Minutes or Less: This recipe is a 30-minute or less dinner idea that we love adding to the busy night dinner rotation. (They’re almost as fast as our cheeseburger subs!)

Ingredients Needed

Here are a few notes about some of the key ingredients for these cheeseburger sliders. Make sure to visit the recipe card below for the full list of ingredients and instructions to make this recipe a success.

Ingredients for burger sliders
  • Ground Beef – we only use 1 pound of ground beef to achieve the look you see in the sliders. However, some readers have said that they prefer to use 2 pounds for thicker burgers. (This is a good idea if you’re using fatty beef that tends to shrink quite a bit during cooking.) See more of our favorite ground beef recipes you can make for dinner!
  • Butter – salted or unsalted! (Just be mindful if using salted, that the added salt will combine with the saltiness of the seasoned salt and the garlic salt that’s also in the recipe.)
  • Hawaiian Sweet Rolls – the sweetness of these rolls goes perfectly with the savory flavors of the burger!

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

Hawaiian Roll Sliders

What makes this recipe so great is the bread you use. It’s hard to go wrong with King’s Hawaiian Sweet Rolls (or similar) for cheeseburger slider recipes and I knew this should be the first choice for the baked hamburger sliders! (We even used these on the Breakfast Sliders and those are delicious too!)

Plus, the amount of rolls that come in a pack are perfect when using 1-2 pounds of ground beef. However, feel free to use another brand of slider buns or slider buns if desired or if that’s what you have on hand for these mini cheeseburgers.

The bit of sweetness the rolls add to the savory flavor of the meat is hard to beat, much like these roast beef sliders! (If you love salty mixed with sweet, make sure to also try these donut burgers or waffle burgers the next time the craving hits!)

Kings Haiwiaan Rolls for Sliders

Substitutions & Variations

Feel free to change things up with this cheeseburger sliders recipe, using the products and ingredients that you prefer!

  • Cheese – We love American cheese slices but you can use other melty cheese such as Swiss, pepper jack, Colby-jack, etc.
  • Rolls – If using different rolls that are not connected like the King’s Hawaiian rolls, you can still make this recipe! Bake the ground beef as described above, and slice/cut ground beef in to squares that match the size of the rolls you are using. (Note: the amount of sliders you end up with can vary if your rolls are bigger than the rolls we use in this recipe.) Or, use dinner rolls like we used in this fried chicken sliders recipe if you’re not a fan of the sweetness.
  • Sesame Seeds – If you prefer sesame seeds on your cheeseburger sliders, you can sprinkle those on after brushing on butter and before toasting the buns!
  • Ground Beef Mix-ins – When making regular burgers, do you love using more ingredients, such as Worcestershire sauce, garlic salt or garlic powder, or brown sugar? Feel free to with this recipe! It’s very versatile and can be changed according to your taste!

How to Make Cheeseburger Sliders

hawaiian rolls - parchment paper
  1. Preheat your oven to 375° F.
  2. Take the white tray of buns out of bag (if using King’s Hawaiian Rolls).
  3. Using parchment paper, unroll enough paper to make it the size of the tray that the rolls come in. Cut the parchment paper to the size of the tray of rolls.
  4. Cut the parchment paper to an inch or so larger, than the size of the tray of rolls.
  1. Set the tray of rolls aside and place raw ground beef on parchment paper and flatten to the size of the parchment paper.

    This will make the ground beef a rectangular shape that will fit on the buns nicely, when it is spread close to the sides of the parchment paper. (See image below.)
raw ground beef shaped on parchment paper

Pro Tip:

Ground beef can “shrink” when cooking so if desired, you can spread/flatten it out a little over the edges to help it fit the buns, even if it shrinks!)You’re using the parchment paper as a guide to know what size to flatten the ground beef to, so it can fit nicely on the rolls after cooking.

If you prefer a thicker burger patty, you may want to use 2 pounds of ground beef, just know that it may have a longer bake time than instructed in the recipe card.

  1. Season ground beef with seasoned salt and pepper. (Amounts are given in the recipe card, or you can use your desired amount!)
season burger sliders with seasoned salt and pepper
  1. Now place parchment paper and ground beef rectangle into a rimmed baking sheet or cake pan.

How Long to Bake Cheeseburger Sliders

  1. Bake at 375° F for 15-17  minutes or until juices run clear on the top.
Raw ground beef in baking pan with sides
  1. While the ground beef is baking, this is a great time to make the garlic butter and prep your rolls.
melted butter and garlic salt to mix
  1. In a small microwavable dish, melt butter and then add in garlic salt. Stir to combine, and set aside.
  2. TIP: Using a bread knife (or serrated knife), and keeping the rolls connected… cut the rolls in half, long ways, creating a giant top layer and bottom buns layer.
    This way you can easily place the rectangle ground beef layer, once fully cooked, on top of the bottom full layer of buns. (No need to try and build 12 individual patties or individual cheeseburger sliders when it can all be done in one step.)
cut entire block of rolls in half
  1. Once the ground beef has finished baking (and the juices are running clear) remove the pan from the oven. 
cooked burger for sliders
  1. Carefully, with a large spatula, pick up beef and tilt to drain excess grease back in to the pan.
  2. Then, place bottom halves of rolls, upside down on top of beef, and flip and transfer burgers to a clean baking sheet. This will result in the ground beef and bottom layer or rolls on the new baking sheet with the parchment paper facing up. (See images below.)
  3. Remove the parchment paper and throw it away.
Remove parchment paper from ground beef square
Remove parchment paper from the ground beef
  1. Place 6 slices of cheese on top of ground beef. (We use American but you can use your favorite kind).
parchment paper removed from burgers
Cooked ground beef on rolls
Sliced american cheese on top of burgers
  1. Then, place the top buns layer on top of the cheese. (See image below.)
Place Hawaiian roll tops on burger
Place tops of Hawaiian rolls on ground beef
  1. Using a basting brush, brush the top of the buns with the garlic butter you have prepared. If you do not have a basting brush, carefully drizzle butter on top of buns, trying to lightly cover each slider top.
Brush garlic cutter on top of rolls
  1. Place baking tray of sliders in a 375° oven, for 3-4 minutes or until cheese has melted and tops are golden brown.
Baked cheeseburger sliders with garlic butter
Baked cheeseburger sliders

Expert Tip:

Do you love White Castle burgers? We do too. So what we like to do is wrap the cheeseburger sliders in aluminum foil to let them “steam” for a few minutes, after toasting them in the oven. After this, they’re so soft and even better!

  1. Remove from oven (careful, HOT!) and you can now cut the burgers in to sliders by using a pizza cutter (my favorite) or by cutting on the lines with a knife to get your mini burgers!
burger sliders

How to Keep Cheeseburger Sliders Warm for a Party

If you’re serving sliders for a party, potluck, or game day, keeping them warm without drying them out is key.

  • Cover the baking dish loosely with foil after baking.
  • Keep them in a 200°F oven for up to 30 minutes.
  • Avoid overcooking: Bake just until heated through.
  • If transporting, wrap the pan tightly in foil and place in an insulated carrier.

For longer events, you can also transfer sliders to a slow cooker set to warm, but place a paper towel under the lid to absorb condensation and prevent soggy buns.

Can You Make Cheeseburger Sliders Ahead of Time?

Yes! Cheeseburger sliders are perfect for prepping in advance.

To make ahead:

  1. Assemble the sliders completely, but do not bake.
  2. Cover tightly and refrigerate for up to 24 hours.
  3. Bake as directed when ready to serve.

You may need to add 3-5 extra minutes to the baking time if cooking straight from the refrigerator.

For fully baked sliders, store leftovers in the refrigerator and reheat covered at 325°F until warmed through.

Favorite Slider Toppings

Although our boys love these sliders “kid-friendly”, with only cheese… there are some GREAT topping ideas that we also love to add to cheeseburger sliders and especially offer when we’re serving a burger bar when hosting!

  • Lettuce – instead of iceberg lettuce, you can use romaine or leaf lettuce or even spinach
  • Bacon – if you’re heating up the oven anyway, you can bake bacon in the oven while you’re at it, and can even bake turkey bacon in the oven if you prefer! Or, if you have an air fryer, you may enjoy cooking air fryer bacon for bacon cheeseburger sliders!
  • Onions – feel free to add on red onions, green onions, white onions or your favorite kind!
  • Condiments – Mustard, ketchup, or any of your favorite sauces are delicious on sliders too! We use hot sauce in our buffalo chicken sliders, so that may be a fun twist.
  • More Ideas – This list of burger topping ideas is FULL of ideas that are popular and it even suggests toppings that you may not have thought of!
More Burger Topping Ideas

How to Store Burger Sliders

If you have leftover little cheeseburgers, you can store them in an airtight container, in the refrigerator for 3-4 days.

To reheat, you can place them back in the oven for a few minutes at 350°, being careful not to burn the buns before the meat is heated through. You can also use the microwave, air fryer, or toaster oven!

Easy Cheeseburger Slider Variations

Once you've mastered the classic version, try one of these crowd-pleasing twists:

  • Bacon Cheeseburger Sliders - Add cooked bacon before baking.
  • BBQ Cheeseburger Sliders - Mix a little barbecue sauce into the beef.
  • Pizza Sliders - Swap ketchup and mustard for marinara and mozzarella.
  • Breakfast Sliders - Add scrambled eggs and sausage for brunch.
  • Ham and Cheese Sliders - A sweet and savory Hawaiian roll favorite.

These simple swaps make sliders perfect for holidays, church suppers, tailgates, and family gatherings.

What to Serve with Cheeseburger Sliders

On a busy weeknight or even when hosting a crowd, our favorite is to serve these cheeseburger sliders with are:

If you love comforting meals like this, you might enjoy browsing these old-fashioned dinner recipes too.

Favorite Burger Recipes

If you love burgers as much as we do, then you’ll also love the other hamburger recipes we have, such as air fryer burgers, smoked burgers, turkey burgers in the oven, stovetop burger recipe, grilled burgers, and blue cheese cheeseburgers!

Or, for a different kind of burger, these mini salmon burgers are a hit!

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

stack of cheeseburger sliders with hawaiian buns
Print Pin
4.99 from 108 votes

The BEST Cheeseburger Sliders

This easy cheeseburger sliders recipe uses Hawaiian buns, and a trick to make 12 burger sliders, quickly!
Course Appetizer, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Servings 12 sliders
Calories 241kcal
Author Jessica Burgess

Equipment

Ingredients

  • 12 Hawaiian Rolls 1 package of Kings Hawaiian Rolls
  • 1 pound ground beef or 2 lbs for thicker burgers
  • 1 teaspoon seasoned salt
  • ½ teaspoon black pepper
  • 6 slices American cheese

Garlic Butter Topping

  • ½ teaspoon garlic salt
  • 2 tablespoons butter

Instructions

  • Preheat your oven to 375°.
  • Take the white tray of buns out of the bag packaging (if using King's Hawaiian Rolls).
    12 Hawaiian Rolls
  • Using parchment paper, unroll enough paper to make it the size of the tray that the rolls come in. Cut the parchment paper to the size of the tray of rolls.
  • Set the tray of rolls aside and place raw ground beef on parchment paper and flatten to the size of the parchment paper.
    (Tip: Ground beef can "shrink" when cooking so if desired, you can spread/flatten it out a little over the edges to help it fit the buns, even if it shrinks!)
    This will make the ground beef a rectangular shape, when spread close to the sides of the parchment paper.
    NOTE: You're using the parchment paper as a guide to know what size to flatten the ground beef to so it can fit nicely on the rolls after cooking. If you prefer a thicker burger patty, you may want to use 2 lbs of ground beef, just know that it may have a longer bake time than instructed in the recipe card.
    1 pound ground beef
  • Season ground beef with seasoned salt and pepper. (Amounts given in recipe card, or you can use your desired amount!)
    1 teaspoon seasoned salt, ½ teaspoon black pepper
  • Now place parchment paper and ground beef rectangle in to rimmed baking sheet or cake pan.
  • Bake at 375° for 15-17  minutes or until juices run clear on the top.

Garlic Butter Topping

  • While ground beef is baking, this is a great time to make the garlic butter and prep your rolls.
  • In small microwavable dish, melt butter and then add in garlic salt. Stir to combine, and set aside.
    2 tablespoons butter, ½ teaspoon garlic salt

Roll Prep

  • Using a bread knife, and keeping the sides of the 12 rolls connected… cut the rolls in half, long ways, creating a giant top layer and bottom bun layer. This way you can easily place the rectangle ground beef layer, once fully cooked, on top of bottom full layer of buns. (No need to try and build 12 individual sliders when it can all be done in one step.)

Burger Assembly

  • Once the ground beef has finished baking (and juices are running clear) remove the pan from oven. (TIP: You can leave the oven on if you prefer, to toast buns in the next few steps.)
  • Carefully, with a large spatula, pick up beef and tilt to drain excess grease back in to the pan.
  • Then, place bottom layer of rolls, upside down on top of beef, and flip and transfer burgers to a clean baking sheet. This will result in the ground beef and bottom layer or rolls on the new baking sheet with the parchment paper facing up. (See images in blog post for tips!)
  • Remove the parchment paper and throw paper away.
  • Place 6 slices of cheese on top of ground beef. (we use American but you can use your favorite kind).
    6 slices American cheese
  • Then, place the top bun layer on top of the cheese.
  • Using a basting brush, brush the top of the buns with the garlic butter you have prepared.
  • Place the baking tray of assembled sliders in a 375° oven, for 3-4 minutes or until cheese has melted and tops are golden brown.
  • Optional: You can wrap the sliders in aluminum foil after coming out of the oven, so they will "steam" a bit.
  • Remove from oven (careful, HOT!) and you can now cut the burgers in to sliders by using a pizza cutter (my favorite) or by cutting on the lines with a knife.

Video

Notes

This list of burger topping ideas is FULL of ideas that are popular and it even suggests toppings that you may not have thought of!
How to Store Leftovers: If you have leftover little cheeseburgers, you can store them in an airtight container, in the refrigerator for 3-4 days.
How to Reheat Leftovers: To reheat, you can place them back in the oven for a few minutes at 350°, being careful not to burn the buns before the meat is heated through. You can also use the microwave, air fryer, or toaster oven!
How to Make a Large Batch of Sliders: Make a double or triple batch of cheeseburger sliders by using multiple baking sheets and packages of rolls. Fit as many slider batches in your oven as will fit! 

Nutrition

Serving: 3sliders | Calories: 241kcal | Carbohydrates: 15g | Protein: 11g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 592mg | Potassium: 118mg | Fiber: 1g | Sugar: 4g | Vitamin A: 158IU | Calcium: 118mg | Iron: 1mg

Peanut Butter Cup Cookies

These Peanut Butter Cup Cookies are made using only 2 ingredients and are ready to enjoy in about 15 minutes!

You’ll love using your favorite refrigerated cookie dough, and Mini Reese’s Cups (or your favorite, similar mini peanut butter cup) in this peanut butter cup cookie recipe.

Peanut butter cup cookies on a wire cooling rack.

An easy cookie recipe is always great to keep on hand for those last-minute needs or sweet tooth cravings. These no-bake chocolate oatmeal cookies and cake mix peanut butter cookies are favorites around here for quick cookie needs, and now these Reeses Cup cookies are right up there with them!

If you love peanut butter desserts, you’ll also enjoy this popular no-bake peanut butter pie recipe, too, and this peanut butter chocolate dump cake features chocolate and peanut butter for the ultimate flavor combination.

Why You’ll Love This Recipe for Peanut Butter Cup Cookies

  • Ingredients – Not only are there just 2 ingredients, but they should be easy to find at any major grocery store.
  • Quick – Have unexpected guests? Need a quick dessert to take to someone’s party? These can be ready in 15 minutes!
  • Versatile – Use your favorite cookie dough. Whether that’s your favorite cookie dough flavor or your favorite homemade cookie dough.
  • For a Gathering – If you're baking for a group, you might also like these desserts for a potluck.

Key Ingredients

Here’s what you’ll need to make this easy cookie recipe:

Mini peanut butter cups (Reeses) sitting next to Toll House cookie dough in a tub.

Important Note: The amount of cookies this recipe can make, depends on the amount of cookie dough you plan to purchase or use. The tub of Toll House cookie dough that I use makes about 36 cookies, so make sure you purchase enough peanut butter cups to make the amount of cookies you plan to make.

  • Chocolate Chip Cookie Dough: You can either use the tub like I do, the roll, or make homemade cookie dough. If you really love peanut butter, making your own peanut butter cookie dough is a great option. Or, sugar cookie dough pairs well with the chocolate peanut butter flavors of the candy too.
  • Mini Peanut Butter Cups: I prefer using Reese’s Miniature Cups but you can use your favorite brand or even the regular-size peanut butter cups and chop them up for the center, although do note the appearance of the finished cookie will look different than shown here.

How to Make Peanut Butter Cup Cookies

Begin by preheating the oven to the temperature recommended on the package of cookie dough. In my case, it was 350°F.

Cookie dough in muffin pan.
Mini Reeses Cup being pushed down in to center of baked cookie.
  1. Spray the cavities of a 12-cavity muffin pan with nonstick cooking spray.
  2. Scoop out about 2 tablespoons of cookie dough, and roll in to a ball, and place in to a cavity of the muffin tin. Repeat 11 more times.

Tip: You can also use a mini muffin tin. Watch the bake time in case the cook faster.

  1. Place the muffin pan in the preheated oven, and bake for the recommended time listed on the container of the cookie dough. In my case, this was 12-13 minutes or until golden brown.
  2. While the cookies are baking, unwrap 12 mini peanut butter cups and set aside.
  3. When the cookies have finished baking, place one mini peanut butter cup in to the center of each warm cookie. (You must do this quickly after removing the cookies from the oven, so the peanut butter cup will easily push in.)
Peanut butter cup stuffed cookies on cooling rack.
  1. Allow the cookies to cool in the muffin tin until they’re warm enough to touch. Using a spoon, gently remove the cookies from the tin (you may need to gently outline the cookie with the spoon to make sure it doesn’t stick to the pan when lifting out) and lift out each cookie and place on a cooling rack.
Hand holding peanut butter cup cookie, showing the peanut butter cup in the center.

Recipe Tips

  • Plan ahead: Make sure to unwrap the peanut butter cups ahead of time so the cookies don’t cool off before you can get them inserted.
  • Christmas Cookie: These would be amazing for a Christmas cookie exchange with these other Christmas cookie recipes!
  • Spray Generously: Make sure to spray the muffin tin, generously before baking, so the cookie cups will be easy to lift out, without breaking them.

Storing Tips

  • Leftovers: Store baked peanut butter cup cookies in a sealable plastic bag or in container and enjoy within 4-5 days.
  • Freeze: Freeze the unbaked cookie dough according to package directions. You can also freeze the finished cookie recipe once they’ve cooled off. Place in a freezer bag or freezer-safe container for up to 3 months.

Recipe FAQs

Why do my cookies fall apart after baking?

They possibly baked too long. Try baking for a shorter amount of time, just until the tops of the cookies look as if they’re turning a slightly, golden brown.

What size muffin tin do you use for peanut butter cup cookies?

A regular-size muffin tin or mini-muffin tin can be used. The difference between the two will be more cookie on the sides, giving a better cookie-to-candy ratio in a bite when using a regular muffin tin. Where the mini-muffin tin will have more cookie at the bottom instead of surrounding the chocolate candy.

Can you add chocolate candy to cookies?

Absolutely. Chocolate candy bars can be chopped up and inserted in to the center instead of Reese’s if desired, such as Snickers, Twix, or your favorite.

It's simple to make this 2-ingredient cookie recipe! Pin this recipe to save it!

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Peanut butter cup cookies on wire rack.
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Peanut Butter Cup Cookies

Using only 2 ingredients for these peanut butter cup cookies; refrigerated store-bought cookie dough, and mini peanut butter cups, this easy cookie recipe is ready in minutes.
Course Dessert
Cuisine American
Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Servings 36 cookie cups
Calories 160kcal
Author Jessica Burgess

Equipment

  • oven
  • muffin tin

Ingredients

Cookie Ingredients:

  • 36 ounces refrigerated cookie dough for baking
  • 36 mini peanut butter cups such as Reese's

Instructions

  • Preheat oven to 350° F or to the temperature in the directions on the cookie dough container.
  • Grease a regular sized muffin tin, generously.
  • Scoop about 2 tablespoons of cookie dough, and roll it in to a ball using your hands, and place the ball of dough in to one of the cavities of the muffin tin. Repeat 11 more times until each cavity is filled.
    (If making more than 12, you may need to refill the muffin tin after the first batch is done. Don't forget to re-spray the pan, and allow the pan to cool before reusing.)
  • Bake in preheated oven for the time as instructed on the cookie dough container. In my case it was 12-13 minutes.
  • While baking, unwrap chocoalte peanut butter candies so they're ready to insert in to the cookies as soon as you remove them from the oven.
  • When cookies are lightly golden brown at the top, remove them from the oven and immediately insert one mini peanut butter cup in to the center of each cookie.
  • Allow the cookies to cool in the muffin pan for a few minutes or until they're cool enough to the touch.
  • Using a spoon, gently run it around the rim of each cookie, making sure the cookie will detach from the pan easily and lift out and place on a cooling rack. Enjoy.

Video

Notes

You do not have to make the full tub of cookies. I usually only make 12 at a time for a quick dessert for my family but use the entire tub when making them for a large group or for a cookie exchange.

Nutrition

Serving: 1cookie cup with whipped cream | Calories: 160kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 107mg | Potassium: 66mg | Fiber: 1g | Sugar: 14g | Vitamin A: 14IU | Vitamin C: 0.02mg | Calcium: 8mg | Iron: 1mg

Crockpot Orange Chicken

This crockpot orange chicken takes only 5 ingredients and can be ready in as little as two hours! Serve it over steamed or fried rice for an easy dinner recipe.

You’ll love the tenderness of the chicken combined with this sweet and tangy orange sauce.

Crockpot orange chicken on a bed of rice, with diced green onions.

Orange chicken is a popular dish that can be found at many Americanized Chinese restaurants and now this similar dish can be made at home in your slow cooker.

Juicy chicken pieces simmered in a sweet and tangy orange sauce, with hints of garlic and ginger for added depth. This easy, one-pot dish delivers a flavorful, citrusy twist on a classic, perfect for a quick weeknight dinner or over a bed of rice.

This homemade orange chicken will become a weekly staple if you love crockpot recipes! If you have an Instant Pot, you can also try my Instant Pot Orange Chicken next!

Why You’ll Love This Recipe for Orange Chicken

  • Copycat Flavors – If you have the craving for your favorite orange chicken from a restaurant, then you’ll love how easy it is to make copycat flavors at home.
  • Easy Dinner Recipe – It’s as simple as combine all of the ingredients in to the slow cooker and turning it on! Stir and serve over steamed rice or your favorite restaurant-style fried rice recipe.
  • Simple Ingredients – The ingredients needed for this recipe can easily be found at most grocery stores, and they’re great to keep in the freezer/refrigerator/pantry for the nights you need an easy recipe.

Key Ingredients

Here’s what you’ll need to make this crockpot orange chicken:

Ingredients for crockpot orange chicken recipe.

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

  • Boneless, Skinless, Chicken Tenderloins: This recipe calls for tenderloins but that’s because it makes the prep even easier and you’ll just cut the tenderloins in to 1-inch pieces. Chicken breasts or skinless, boneless, chicken thighs can also be used in place of tenderloins.
  • Barbecue Sauce: Use your favorite BBQ sauce, although, for best results, I’d use an original flavor sauce, unless you prefer a spicier dish.
  • Soy Sauce: Low-sodium soy sauce is recommended for this recipe to keep the salt flavors from getting too high when combined with the salt in barbecue sauce.
  • Orange Marmalade: If you can’t find marmalade, you can also use an orange jelly or jam.

How to Make Easy Crockpot Orange Chicken

Sauces mixed together in the crockpot for an easy orange chicken recipe.
1. Build the sauce. In the basin of your crockpot, use a large spoon to stir together the orange marmalade, bbq sauce, and soy sauce.
Raw chicken pieces added to crockpot and sauces for orange chicken.
2. Add the chicken. Add chicken and stir to coat.

3. Cook. Cook on high for 2 hours or low for 4 hours, or until the chicken reaches 165°F.  Stir well before removing from the crockpot.

Cooked orange chicken in the crockpot with sauces.

4. Garnish and serve. Garnish with chopped green onion if desired, and serve warm, ideally over a bed of rice but it can be served as is.

Can Orange Chicken be Made on the Stovetop?

Absolutely. There are two ways you can make orange chicken on the stove.

  1. First Method: You can build your sauce in a skillet and then add the chicken. Stir to coat the chicken in the sauce and cook. Flip the pieces and continue cooking until the internal temperature of the chicken reaches 165°F (10-15 minutes).
  2. Second Method (Crispier): Or, in a mixing bowl, combine all of the ingredients except the chicken, and mix to combine. Next, coat diced chicken in about ¼ cup of cornstarch (optional) in a skillet for a crispier result, and then sear the chicken in a ¼ cup of oil, until fully cooked to an internal temperature of 165°F. Pour sauce over chicken and stir to combine and allow the sauce to heat through, and then serve.
Crockpot orange chicken on a wooden spoon, with diced green onions.

Recipe Tips:

  • To use frozen chicken, increase the cook time by an hour. Be aware that the sauce might turn out a bit watery from the chicken thawing. To thicken it, you can remove the chicken after cooking and whisk in 1-2 teaspoons of cornstarch. 
  • Optional Additions: Add fresh or ground ginger for extra freshness. Try ½ teaspoon red pepper flakes for a bit of spice. Sesame oil is a great way to add a little something extra to this dish. Be mindful that a little goes a long way.  Garnish with toasted sesame seeds or “everything bagel” seasoning. 

Storing Tips

  • Leftovers: You can keep leftovers in an airtight container in the refrigerator. Allow the chicken to cool before storing. The chicken will keep for about 3 days. 
  • To Reheat on the Stove: Place a skillet over medium heat and add the chicken. Heat for 8-10 minutes or until the sauce is bubbly and the chicken reaches 165°F.
    To Reheat in the Microwave: Place your chicken on a microwave-safe plate and heat for 2 minutes or until warmed throughout. Stir well and serve.
  • To Freeze: Make your 5-ingredient crockpot orange chicken ahead of time and have a hearty meal for another day. Cook as directed and allow the chicken to cool. Transfer to a resealable freezer bag or a freezer container and keep in the refrigerator for up to 3 months. Reheat on the stovetop. 

Recipe FAQs

Is it okay to put raw chicken in a slow cooker?

Absolutely! It’s best to make sure that the internal temperature of the chicken reaches 165°F before serving.

What is the orange sauce made of in orange chicken?

The easy version of orange chicken sauce includes orange marmalade, soy sauce, and barbecue sauce.

What can I use to thicken the orange chicken sauce?

If your orange chicken sauce is too thin, you can add 1-2 Tablespoons of cornstarch to the hot orange sauce, and stir.

What to Serve with Crockpot Orange Chicken:

Rice or soba noodles go wonderfully with orange chicken. Or, for additional ideas to serve on the side, try some of these:

It’s simple to make this 5-ingredient crockpot chicken recipe. Pin this recipe to save it!

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!

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Crockpot orange chicken with diced green onion on steamed rice.
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Crockpot Orange Chicken

This crockpot orange chicken recipe only uses 5 ingredients and is ready in as little as 2 hours when cooked on high!
Course Dinner, Main Course
Cuisine Asian, Chinese
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 4 servings
Calories 531kcal
Author Jessica Burgess

Equipment

  • 6-8 quart crockpot
  • large serving spoon
  • measuring spoons and cups

Ingredients

  • 8 ounces orange marmalade
  • 1 cup barbecue sauce
  • ¼ cup low sodium soy sauce
  • 2 pounds boneless skinless chicken tenderloins chopped in to 1-inch pieces
  • 2 Tablespoons green onion chopped

Instructions

  • Build the sauce. In the basin of your crockpot, use a large spoon to stir together the orange marmalade, bbq sauce, and soy sauce.
  • Add the chicken. Add chicken and stir to coat.
  • Cook. Cook on high for 2 hours or low for 4 hours, or until the chicken reaches 165°F.  Stir well before removing from the crockpot.
  • Garnish and serve. Garnish with chopped green onion and serve warm.

Nutrition

Serving: 4servings | Calories: 531kcal | Carbohydrates: 68g | Protein: 50g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 1606mg | Potassium: 1090mg | Fiber: 1g | Sugar: 58g | Vitamin A: 293IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 2mg

How to Make Toast in the Oven

Curious about how to make toast in the oven? Well, it can be done, and in a few different ways. I’m showing you the various methods, so you can pick which way you want to make your oven-baked toast!

Love a buttered toast? Dry toast? Quick toast? Real butter, or vegetable oil spread? See which type of toast you’d prefer below and how it was baked, with additional details to help you decide how you’ll make your toasted bread.

Toast slices on plate, with a dollop of butter in the middle of one piece.

Toast is so versatile and is great as a side to your favorite breakfast sausage or to these country-fried potatoes for a great breakfast. Or, toasted bread is great for your favorite sandwiches, like this tuna salad recipe.

No matter what your toast is for, baking bread in the oven is easy, especially if cooking a large amount.

Key Ingredients

The ingredients needed depend on the cooking method you prefer and what bread will be used. Toast can be made with or without cooking it in butter or spread. See the different methods below.

Bread slices with stick butter on baking sheet.
Regular sliced bread and real butter.
Loaf of bread with butter on a baking sheet.
Thick, brioche bread & vegetable spread.
  • Bread – Different types of bread can be toasted but the thickness and type can make the bake time, vary. Regular sliced bread, brioche, French, Italian, and sourdough, are all great types to toast.
  • Butter – Storebought stick butter, homemade butter, or buttery spread (vegetable oil spread) can be used to make toast, if desired. Do note that the type of butter can make a difference in the result as well. See the results below.

Note: You can also butter your toast after it has been toasted.

How to Make Toast in the Oven

Depending on the result that you’re looking for, and how your oven cooks, there are different ways that you can make your toast.

With or Without Butter or Spread

First, decide if you’d like to toast your bread with or without butter or spread. Toating bread without spreading something on it, will result in a “dry” and crispy toast. With butter, can result in a flavorful, not-as-dry, bite.

Plain bread slices on a baking sheet ready for baking.
Butter bread slices on a baking sheet, ready for baking.

Best Method for Cooking Toast in the Oven

In my opinion, baking toast (either thick or regular sliced bread) is best baked with salted butter, in the oven, at 425°F for 5 minutes on one side, and then 5 minutes on the other. See the top piece of bread in each of the photos below.

Toast in the oven made with butter. Broiled and baked.
  • Toasting Bread at 425°F – Bakes the toast more evenly and gives it the golden color.
  • Broiling Bread – Cooks faster but the edges can burn before the rest of the bread has toasted.
Different types of toast baked in the oven.

Real Butter or Vegetable Oil Spread

Real butter makes better toast than vegetable oil spread but it’s still possible to achieve a toast with a spread. So if this is what you have on hand, instead of real butter, it’s ok to use it too.

When broiling thicker bread, this could result in browner edges before the middle gets toasted, more so than thinner bread.

Common Questions About Baking Toast

Do I have to butter toast before baking?

No. However, buttering the bread before toasting is recommended to give the toast a better flavor. Or, spreading butter on the toast after baking will work too.

Should I use vegetable oil spread or real butter to make toast?

Either will work but results are better if using real butter.

How long do you bake toast in the oven?

You can bake toast at 425° F or broil the bread to make toast. Baking at 425°F provides a more even golden-brown result but broiling is faster.

Making Seasoned Toast

Toast doesn’t just have to be for breakfast. Sprinkle on garlic salt, parmesan cheese, shredded cheese, or a slice of cheese for a savory treat to go with spaghetti bolognese or lasagna soup.

What to Serve with Toast

If making toast for breakfast, you’ll enjoy having these breakfast dishes along with your oven-baked toast:

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Toast baked in the oven on a plate with a scoop of butter.
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How to Make Toast in the Oven

Toast in the oven can be made by baking, broiling, using real butter, or vegetable spread. Here are the different ways and results that can be achieved.
Course Breakfast, Side Dish
Cuisine American
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 2 slices
Calories 277kcal
Author Jessica Burgess

Equipment

  • oven

Ingredients

  • 2 slices bread
  • 4 Tablespoons butter or vegetable spread optional

Instructions

Baked at 425°F

  • Preferred method: Spread 1 tablespoon of butter on each slice of bread. Place on a baking sheet and bake in a preheated oven for 5 minutes, and then flip, and bake for an additional 5 minutes.

Broiled

  • If using butter, spread on each side of the slice(s) of bread. Place on a baking sheet and place in to the oven set to "broil" and broil for one minute. Flip and broil for one more minute.

Notes

Thickness of bread, type of baking sheet, and choosing whether or not to butter the bread before toasting can make the cook times differ. It’s best to watch the bread to learn your oven’s behavior. 
See post for different types of bread, using butter or vegetable spread, and different baking method results.

Nutrition

Serving: 2slices | Calories: 277kcal | Carbohydrates: 13g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 312mg | Potassium: 46mg | Fiber: 1g | Sugar: 2g | Vitamin A: 700IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 1mg

Chicken and Gravy Recipe

Chicken and Gravy Recipe: Tender bites of seasoned chicken are simmered in a rich, savory gravy on the stovetop for a comforting, cozy dish to serve over rice, buttery mashed potatoes, or noodles.

A white plate holds a serving of mashed potatoes smothered with a rich creamy chicken mixture

It is the time of year for hearty soups, chunky chilis, and cozy comfort food! As the temperatures cool down, we start adding our favorite recipes for Instant Pot Chicken and Dumplings, this roast recipe with gravy, and this recipe for butter chicken with rice.

Why You’ll Love This Recipe

  • One pot: This stovetop recipe for chicken in gravy is a simple, one pot dish. Talk about easy. No oven to heat up, no sink full of dishes to wash, and no complicated tools or techniques!
  • Quick recipe: This is a dinner recipe that’s ready in under 30 minutes! That’s perfect for a busy night.
  • Have leftover chicken? While this recipe is made with fresh chicken, our recipe is also a great way to use up any leftover Chicken Bites or Slow Cooker Shredded Chicken. Or, if you have leftover bacon-wrapped chicken thighs, they’d be so good cut up in this recipe too! Or, if you have leftover turkey from Thanksgiving, it’s a great leftover turkey recipe to use!
  • This is pure comfort food! With the familiar additions of cream of chicken soup and onion soup mix, the chicken gravy mix tastes like home. These easy Swedish meatballs and Salisbury Steak and Mushroom Gravy, are also a similar comfort food that you’re going to love!
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Ingredients

With just a handful of ingredients that you may already have in your pantry and fridge, this chicken and gravy over mashed potatoes (or rice) is an easy dinner recipe that the whole family will love!

Cut up chicken, broth, spices, butter, a can of soup and fresh parsley are displayed on a white marbled background
  • Boneless Chicken Thighs – using thighs for this recipe makes for juicier chicken.
  • Poultry Seasoning – this is such a great spice for chicken dishes that usually contains a blend of sage, thyme, rosemary, marjoram, nutmeg, and onion powder.
  • French Onion Soup Mix – An easy way to give amazing flavor to this dish, is with a packet of these spices that come all together in a packet.
  • All Purpose Flour – this is used to thicken the stock to make the gravy.
  • Cream of Chicken Soup – Such a delicious canned soup that can add so much flavor to a chicken dish.
  • Chicken broth – If you don’t have storebought chicken broth, this homemade chicken broth recipe is an option as well. I also sometimes use more than 1 cup – this depends on how thick the roux gets as I’m making it. So keep extra on stand by just in case.

See the printable recipe card below for all of the ingredients, nutrition information, and detailed recipe notes.

Instructions

This chicken mashed potatoes and gravy is one of the easiest recipes for dinner! You just need one bowl and one pan, so follow these easy how-to instructions and dinner will be on the table in no time!

  1. First, in a large mixing bowl, season the chicken with salt, pepper, and poultry seasoning. Toss to coat the chicken evenly and set the bowl aside.
Seasoned pieces of chicken are in a large pan with melted butter
  1. Next, in a large cast iron pan or large frying pan, melt 2 tablespoons of butter over medium-high heat. Add the chicken.
Bite sized pieces of seasoned cooked chicken are shown in a large pan
  1. Brown the chicken until it is cooked through, about 10 minutes. Remove the chicken from the pan and set it aside.
Cooked chicken has been removed from a large pan, leaving the browned bits and a thin sauce in the bottom of the pan
  1. Now, in the same pan, add the remaining butter and let it melt over medium heat, scraping the browned bits from the bottom of the pan with a wooden spoon or scraper.
A small amount of flour has been added to a large pan with butter and the seasoning and browned bits left from cooked chicken
  1. Add the flour to the pan and stir it into the butter. Cook for 2 minutes.
Cooked chicken, cream of chicken condensed soup and french onion soup mix have been added to a large pan of chicken gravy
  1. Whisk in the chicken stock and continue to cook over medium heat until it has thickened a bit.
  2. Now, add the cooked chicken, cream of chicken soup and onion soup mix. Stir and cook over medium heat until bubbly.
Vibrant green fresh parsley has been sprinkled over a large pan of creamy chicken and gravy
  1. Remove the pan from the heat and stir in the fresh parsley.
A large blue pan is filled with a creamy chicken gravy, bite sized pieces of cooked chicken and vibrant green parsley

Serve this rich, hearty chicken gravy over Instant Pot mashed potatoes, brown, wild or white rice, your favorite pasta, cooked stuffing or cooked egg noodles.

Pro tip: This is a fabulous way to use leftover turkey and stuffing from Thanksgiving dinner!

A gold fork has speared several pieces of tender chicken and is held over a plate of mashed potatoes smothered in the same creamy chicken

This is such a cozy, comfort food dish. You may have also heard this dish called smothered chicken because whatever you serve it over is absolutely smothered with this savory, seasoned gravy.

Substitutions and Variations

Here are a few substitutions for some of the ingredients so you can use what you may have on hand:

  • Chicken: Use your favorite boneless, skinless cut of chicken. We used thighs, but if you prefer white meat, you can use boneless skinless chicken breasts.
  • Soup: We used cream of chicken soup, but cream of mushroom soup would also complement the onion soup mix. For an even creamier gravy, you can stir in a little heavy cream or add a dollop of sour cream. We use cream of chicken a lot in quick and easy dishes. (We use two cans in this old-fashioned chicken and noodles recipe.)
  • Meat: This versatile easy recipe can be made with turkey, pork chops, or pork tenderloin cut into bite-sized pieces as well.
  • Pre-cooked chicken: If you need an even quicker version, make the gravy and stir in rotisserie chicken or precooked shredded chicken.
  • Prepared gravy: While we love the easy homemade gravy, you can use chicken gravy packets or even jarred chicken gravy to get this on the table even quicker.

Crock Pot Chicken and Gravy

Although this recipe is for a quick, stove-top recipe, it’s possible to make this in a slow cooker. Simply place the chicken in the slow cooker. In a small bowl, mix together the remaining ingredients and pour over chicken. Cook on low for 4-6 hours and serve the chicken gravy over mashed potatoes.

Recipe FAQs

What is chicken and gravy made of?

Quite simply, cooked chicken simmered in a rich, seasoned homemade gravy.

How do you spice up chicken gravy?

For more depth of flavor, add ½ teaspoon of onion powder and garlic powder to toss with the chicken. To add a little heat, add a pinch of cayenne pepper, smoked paprika or a spicy seasoning blend to toss the chicken. Or, stir your favorite hot sauce into the gravy as it simmers and comes to a bubble.

What’s the difference between chicken stock and chicken broth?

Chicken stock is made from bones and tends to be a little thicker. Chicken broth is made from chicken meat and vegetables and is a little thinner. We used chicken stock in this recipe, but you can use chicken broth or even low sodium chicken broth, too. (If you have time, you can make our homemade chicken broth.)

What to Serve with Chicken Mashed Potatoes and Gravy

We recommend serving this as chicken with mashed potatoes and gravy, or you could serve over rice or even egg noodles. But here are a few of our favorite side dish suggestions to serve with this too:

Storage

Store any leftovers of this chicken with mashed potatoes and gravy (or even just the chicken and gravy, if you skip the potatoes) in an airtight container in the refrigerator for up to 3 days.

You can also freeze this dish. Allow it to cool completely, then store it in an airtight freezer-safe container for up to 3 months.

A birdseye photo of a large blue pan of chicken and gravy and two plated servings of the same meal

More Easy Chicken Recipes

Creamy Lemon Chicken Pasta tastes like a restaurant dish, but it is easy to make in your home kitchen. This Doritos Chicken Casserole is a cozy casserole and a total crowd-pleaser. And I don’t you can ever go wrong with a Quick and Easy Chicken Noodle Soup!

A close up photo of a spoon dipping into a rich brown creamy chicken dish

Looking for more meals like this? These old-fashioned comfort food dinners are family favorites, especially this creamy chicken spaghetti casserole recipe.

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

Chicken and gravy on top of mashed potatoes on white plates
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Chicken and Gravy Recipe

This chicken and gravy recipe is cooked on the stovetop, and is tender bites of seasoned chicken thighs, and a savory gravy for a comforting, cozy dish to serve over rice, mashed potatoes or noodles.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings
Calories 229kcal
Author Jessica Burgess

Ingredients

  • 2 pounds boneless skinless chicken thighs cut into bite sized pieces
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon poultry seasoning
  • 4 Tablespoons butter divided
  • 2 Tablespoons all purpose flour
  • 1-2 cups chicken stock You may prefer more for a thinner gravy.
  • 10.5 ounces can of cream of chicken soup
  • 1 packet french onion soup mix
  • 2 Tablespoons fresh parsley chopped for garnish
  • mashed potatoes or rice Optional, served under chicken and gravy

Instructions

  • First, in a large mixing bowl, season the chicken with salt, pepper and poultry seasoning. Toss to coat the chicken evenly and set the bowl aside.
  • Next, in a large cast iron pan or large frying pan, melt 2 tablespoons of butter over medium high heat. Add the chicken.
  • Brown the chicken until it is cooked through, about 10 minutes. Remove the chicken from the pan and set it aside.
  • Now, in the same pan, add the remaining butter and let it melt over medium heat, scraping the browned bits from the bottom of the pan with a wooden spoon or scraper.
  • Add the flour to the butter in the pan and stir it into the butter. Cook for 2 minutes.
  • Whisk in the chicken stock and continue to cook over medium heat until it has thickened a bit.
  • Now, add the cooked chicken, cream of chicken soup and onion soup mix. Stir and cook over medium heat until bubbly.
  • Finally, remove the pan from the heat and stir in the fresh parsley.

Video

Notes

  • We recommended serving this rich creamy gravy with juicy chicken over mashed potatoes, rice, pasta or egg noodles.
  • You can use boneless, skinless chicken breasts and you may need to increase the cooking time slightly.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • To freeze chicken and gravy, allow it to cool completely, then store it in an airtight freezer safe container for up to 3 months.

Nutrition

Serving: 1serving | Calories: 229kcal | Carbohydrates: 5g | Protein: 23g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 124mg | Sodium: 620mg | Potassium: 348mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 295IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg

Blueberry Turnovers Recipe

This blueberry turnovers recipe only takes 3 ingredients (plus the optional glaze) and is ready in about 30 minutes!

It only takes a package of puff pastry, a can of blueberry pie filling, and an egg to make these delicious fruit-filled turnovers. Want the yummy glaze too? It only takes powdered sugar and milk!

Blueberry turnover made with puff pastry and blueberry pie filling.

I love easy breakfast ideas like these puff pastry turnovers because they only require a few ingredients and you can easily switch out the type of filling. These Easy Peach Turnovers are a perfect example!

If you love easy breakfast recipes like this one, then I think you’ll also enjoy these strawberry scones, these Oatmeal Breakfast Cookies, and this Cinnamon Cream Cheese Filling for Crepes.

Baked blueberry turnovers on a cooling rack.

Recipe Highlights

  • Only Three Ingredients: These delicious breakfast pastries only require 3 ingredients, and dare I say you could get away with only 2 if you’re out of egg! Puff pastry and canned pie filling are the two must-haves. If you don’t have an egg, you could try pinching the sides together and hope they hold their shape or even use a little touch of water to help seal the sides of the puff pastry together.
  • Versatile: Switch up the filling flavors, drizzle the tops with different toppings, and more! Make these turnovers your favorite or make a variety if hosting a food bar for a party.
  • Make-Ahead: I love how these can be made ahead of time for an easy breakfast on the go if needed!

Key Ingredients

Here's what you'll need to make these easy turnovers:

Ingredients for easy turnovers: puff pastry, pie filling and egg.

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

  • Puff Pastry – A package should come with two sheets and this will make 8 turnovers.
  • Pie Filling – Pie filling typically comes in large cans, around 21 ounces. If making 8 turnovers with the two puff pastry sheets, you’ll only use about half of the pie filling. Use the leftover pie filling to make a double batch or make these no-bake mini cheesecakes. This blueberry dump cake also uses pie filling if you’ve got extra on hand.
  • Egg – The egg is used to help seal the edges of the puff pastry together and to brush on the outside for that golden brown touch.

How to Make Easy Blueberry Turnovers

Begin by preheating the oven to 350° F. and line a baking sheet (large enough to fit 8 turnovers, or two baking sheets holding 4 each) with parchment paper or cooking spray.

Puff pastry sheet cut in to four pieces.
1. You’ll start by rolling out the puff pastry dough, pinching the seams together if necessary.
Blueberry pie filling spooned out on to each puff pastry square.
2. Add 1 heaping tablespoon of blueberry filling to the center of each square.
Egg wash brushed on edges of puff pastry.
3. Brush a small amount of beaten egg on two joining sides of the square to help hold the turnover together.
Egg wash brushed on outside of puff pastry.
4. Roll the opposite side over the filling and press down the sides to seal. Using a fork, press along the sides of the pastry and then brush the beaten egg on the tops of the turnovers.

5. Place the turnovers on to the prepared baking sheet and bake at 350 for 25-30 minutes or until the dough is golden brown.

Baked blueberry turnovers using puff pastry.

Powdered Sugar Drizzle Recipe

Although not required, this delicious powdered sugar drizzle is highly recommended on top of these pastries.

Mix together about 3 heaping tablespoons of powdered sugar and 1 tablespoon of milk or half-and-half (or heavy cream) to create a glaze. Feel free to add/reduce the amounts to get the consistency you’re looking for.

Tip: Allow the turnovers to cool before drizzling the glaze or it will soak in to the turnover instead of remaining on top.

Blueberry turnover with powdered sugar glaze.

Turnover Recipe Varieties

If you don’t like blueberry pastries, there are many other options you can try!

  • Apple Pie Filling
  • Cherry Pie Filling
  • Peach Pie Filling
  • Chocolate Pudding
  • Lemon Pudding or Pie Filling
  • Strawberry Jam
  • Blackberry Jam
  • Savory Ingredients: Sausage, ham, eggs, bacon, cheese, rice, leftover taco meat, etc.

Additional Mix-In Ideas for Turnovers:

  • Pecans/Nuts
  • Cheese
  • Cream Cheese
  • Chocolate Chips
  • Coconut
  • Caramel
  • Peanut Butter

Turnover Recipe FAQs

How do you make a turnover?

Pastry dough is filled with a sweet or savory filling and then the dough is folded over the filling, sealed, and then baked or fried.

What is the difference between a turnover and a hand pie?

A turnover is typically made with a pastry dough, like puff pastry, and then it’s folder over a filling. A hand pie typically uses pie dough and can be in a square or circle shape, rather than a half moon or triangle like a turnover.

Can you fry a turnover instead of baking?

You can! Frying a turnover in vegetable or canola oil can be an alternative to baking.

Love blueberry recipes? You’re also going to really love these blueberry muffins! They’re moist, easy to make and a breakfast favorite! Or, this easy blueberry cobbler recipe can be made using blueberries that you have on hand.

More Breakfast Recipes

Love making breakfast? I do too. You’ll want to get your hands on these breakfast recipes for your sweet tooth!

Recipe

Blueberry turnovers with a powdered sugar and milk glaze.
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5 from 9 votes

Easy Blueberry Turnovers

Blueberry Turnovers - A recipe SO easy using puff pastry and canned blueberry pie filling in the inside, baking to a golden brown.
Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 turnovers
Calories 143kcal
Author Jessica Burgess

Ingredients

  • 1 package puff pastry dough 2 sheets
  • 11 ounces blueberry pie filling
  • 1 egg beaten

Powdered Sugar Glaze

  • 3 Tablespoons powdered sugar optional
  • 1 Tablespoon milk or half and half, optional

Instructions

  • Preheat your oven to 350 degrees F. and prepare a baking
    sheet with nonstick spray and/or parchment paper.
  • Roll out the puff pastry dough and pinch the seams together
    if necessary. Cut into 4 equal squares.
  • Add 1 heaping Tablespoon of blueberry filling to the center of each square.
  • Brush a small amount of beaten egg on two joining sides of the square to help hold the turnover together.
  • Roll the opposite side over the filling and press down the
    sides to seal.
  • Using a fork, press along the sides of the pastry.
  • Place on the prepared baking sheet, brush the tops of the turnovers with the beaten egg, and bake for 25-30 minutes or until the dough is golden brown.
  • Serve warm and enjoy!

Quick Glaze

  • If you'd like to drizzle a quick icing on the top, simply mix a little powdered sugar and milk together to create the consistency of the glaze that you prefer. Allow the turnovers to cool completely before drizzling if you don't want the glaze to soak in.

Video

Notes

Puff Pastry Temperature: Puff pastry is best handled, cold. It can be harder to handle as it warms from being at room temperature. 
Pressing Trouble: When pressing with a fork, if you find the fork sticking to the puff pastry, wet your fork in cold water and then press. 
Storage: It’s best to store any leftover turnovers in the refrigerator and best if enjoyed within 3-4 days.

Nutrition

Serving: 1turnover | Calories: 143kcal | Carbohydrates: 33g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 17mg | Potassium: 93mg | Fiber: 2g | Sugar: 28g | Vitamin A: 45IU | Vitamin C: 0.5mg | Calcium: 23mg | Iron: 0.7mg

Chocolate Bread

This chocolate bread recipe is a quick bread recipe (made without yeast) that can also be called a chocolate loaf cake.

It’s a delicious dessert that’s easy to make, ready in a little over an hour, and lovely for a fun breakfast, after-dinner dessert or even to package up and gift to friends and family.

Chocolate bread on platter, with a couple of slices cut.

Loaf cake recipes are one of my favorite sweet breads. They’re usually really easy to make, use simple ingredients and they can be made in so many different ways.

Add a little sour cream and buttermilk to this recipe, and you’re heading to a moist bread recipe. The cocoa and chocolate chips added to the bread batter give this loaf cake a delicious amount of chocolate.

If you love bread recipes like this one, then you will also enjoy my pumpkin bread recipe, this buttermilk banana bread, this chocolate bread pudding recipe, and this bright and flavorful strawberry bread.

Chocolate Bread Recipe Highlights

  • Easy to Make – Mixing the dry ingredients together, then the wet, and then combine, and bake! Great recipe for beginners or even just if a chocolate craving hits!
  • Moist – Adding buttermilk to a sweet bread recipe is a great way to ensure that it will be a moist slice of cake bread.
  • Simple Ingredients – The ingredients required for this recipe tend to be kitchen staples so you may even already have what you need. If not, the ingredients can easily be found at most grocery stores.

Key Ingredients

Here’s what you’ll need to make this easy chocolate loaf.

Ingredients for making chocolate bread recipe.

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

  • Dry Ingredients: All-purpose flour, unsweetened cocoa powder, brown sugar, chocolate chips, and baking powder.
  • Wet Ingredients: Buttermilk, vanilla, eggs, oil, and sour cream.

How to Make Chocolate Loaf Bread

Start by preheating the oven to 350° F. Spray or grease the inside of a loaf pan and set aside. Or, line the loaf pan with parchment paper (cutting the corners so it fits better).

Cocoa, flour, salt, brown sugar and baking powder in mixing bowl.
1. In a large bowl, combine flour, cocoa powder, salt, baking powder and brown sugar.
Eggs, buttermilk, sour cream, and vanilla in a mixing bowl.
2. In another bowl, whisk together buttermilk, oil, sour cream, eggs and vanilla.
Wet ingredients poured in to dry ingredients in mixing bowl.
3. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir together until about halfway combined.
Chocolate chips added to chocolate bread batter.
4. Add chocolate chips and stir until the batter just comes together.
Chocolate bread batter in a loaf pan, ready for baking.
5. Pour the chocolate bread batter into the prepared loaf pan.
Baked chocolate bread in loaf pan.
6. Bake the loaf for 55 to 70 minutes, until a toothpick inserted into the center, comes out clean.
Baked chocolate bread out of loaf pan, ready for slicing.

Recipe Tips:

  • Allow to Rest/Cool: Allow the bread to rest in the loaf pan for a few minutes before removing or slicing. If possible, lift out of loaf pan and allow to cool on a wire rack.
  • Baking Time: Ovens can bake differently, and loaf pan thickness can vary, causing the baking time to differ, so it’s important to check on it the first time making it, so as not to overbake it.
  • Optional Frosting: Feel free to add a chocolate frosting to the top of this loaf cake, if desired. Just be sure to allow it to fully cool before doing so. Or spread this mint buttercream frosting on top.
Sliced chocolate bread on platter.

Storing Tips

Chocolate bread can be stored at room temperature on the counter, in an airtight container, or a storage bag. This should stay fresh for 3-4 days.

If freezing, allow the chocolate loaf cake to cool completely. Wrap in plastic wrap or Press ‘n Seal, and then in a freezer bag or container for up to 3 months. Allow to thaw at room temperature and enjoy.

Chocolate Bread Variations

  • Instead of frosting, sprinkle powdered sugar on top for a lighter topping.
  • For Christmas, spread chocolate buttercream on top and sprinkle on crushed peppermint candies like I did in this Christmas Chocolate Cake.
  • Instead of chocolate chips, butterscotch or peanut butter baking chips could be used for a flavor variation.

Recipe FAQs

How do you eat chocolate bread?

When made in to a chocolate loaf, slice in to individual slices and enjoy as is or spread butter on each slice.

What is the difference between a loaf cake and a regular cake?

A chocolate loaf cake is made in a loaf pan or bread pan instead of a circular or rectangular pan.

What type of bread is made without yeast?

A quick bread, or sweet bread can be made without yeast. Quick breads use baking powder to help the bread rise.

More Chocolate Dessert Recipes

Have more of the same ingredients? Whip up a second loaf of this chocolate bread recipe and give it to your neighbors!

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

Chocolate bread, sliced, showing the inside of the moist loaf.
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3.50 from 2 votes

Chocolate Bread

Chocolate bread is made using simple ingredients and is a sweet, quick bread recipe that's made without yeast. Buttermilk and sour cream help make this moist and delicious.
Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8 slices
Author Jessica Burgess

Equipment

  • 1 loaf pan
  • 2 mixing bowls
  • 1 Whisk

Ingredients

  • 2½ cups all-purpose flour
  • ¾ cup cocoa powder
  • 1 teaspoon salt
  • 2½ teaspoons baking powder
  • 1½ cups brown sugar
  • 1 cup buttermilk
  • ¾ cup canola oil or vegetable oil
  • ⅓ cup sour cream
  • 2 large eggs
  • 1½ teaspoons vanilla extract
  • 1 cup chocolate chips optional

Instructions

  • Preheat oven to 350 degrees F.
  • Grease a loaf pan and set aside.In a large bowl, combine flour, cocoa powder, salt, baking powder and brown sugar.In another bowl, whisk together buttermilk, oil, sour cream, eggs and vanilla.
  • Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir together until about halfway combined.
  • Add chocolate chips and stir until the batter just comes together.
  • Pour into the prepared loaf pan and bake for 55 to 70 minutes, until a toothpick comes out clean.

Video

Notes

  • Allow to Rest/Cool: Allow the bread to rest in the loaf pan for a few minutes before removing or slicing. If possible, lift out of loaf pan and allow to cool on a wire rack.
  • Baking Time: Ovens can bake differently, and loaf pan thickness can vary, causing the baking time to differ, so it’s important to check on it the first time making it, so as not to overbake it.
  • Optional Frosting: Feel free to add a chocolate frosting to the top of this loaf cake, if desired. Just be sure to allow it to fully cool before doing so. Or spread this mint buttercream frosting on top.

Nutrition

Serving: 1slice

Candied Yams Recipe

This Candied Yams recipe is made on the stovetop, using sweet potatoes (since they can be easier to find) and a few simple ingredients, including a secret ingredient that makes these the best recipe!

Candied yams in pot, cooked and ready to eat.

Thanksgiving recipes like this green bean casserole with cheese and bacon, and this easy corn casserole, are just two that I make every year, now along with these candied yams. They’re comforting, and bring in the fall flavors so much!

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Are yams and sweet potatoes the same thing?

Yes and no. Yams are technically different than sweet potatoes, however the two are often used interchangeably in the United States.

So why use sweet potatoes and how are they different?

  • It can be difficult to find yams in the grocery store, so sweet potatoes have become a common “yam” replacement in recipes today.
  • Sweet potatoes are a bit sweeter than yams as well.
  • Sweet potatoes are also creamier when cooked, than yams tend to be, which is why I prefer using sweet potatoes for candied yams and this sweet potato casserole recipe.

Why You’ll Love These Candied Yams

  • Simple ingredients: The ingredients for this recipe can be easy to find in most grocery stores, and you don’t need a lot.
  • Stovetop recipe: During the holidays, oven space can be hard to come by, so this recipe is made on the stovetop freeing up oven space for other recipes like this southern broccoli casserole.
  • Prep time: With only a few minutes of prep, the majority of the time it takes to make this recipe is spent simmering on the stove so you can work on something else.
  • Touch of citrus: I think what makes this recipe stand out from the others is the citrus flavor, combined with the warm spices of fall. The flavors work incredible together and it’s almost an unexpected compliment when someone takes that first bite.

Ingredients

I’ve provided a few notes below on key ingredients but make sure to see the recipe card below for the full list of ingredients and instructions all in one place.

Ingredients for candied yams on counter.
  • Sweet potatoes: I’ve listed that 2 pounds of potatoes are required but it doesn’t have to be exact. The amount of potatoes can depend as well, as potatoes vary in size. If you have yams instead, the same amount is recommended, however, make sure to see the “Should I peel sweet potatoes” section below.
  • Brown sugar: I prefer using dark brown sugar for this recipe but if you only have light brown sugar, that’s perfectly find to use too.
  • Butter: I usually only have salted butter on hand, but unsalted butter will work for this too. Make sure to “brown” the butter in this, instead of just melt it. The browned butter adds an enhanced flavor to this dish that’s hard to beat.
  • Oranges: This is the secret ingredient that makes this recipe stand out! No oranges on hand? You can use ¼ cup of store-bought orange juice and about a teaspoon of grated orange peel if that’s all you have but fresh does something so beautiful to this dish, so it’s highly recommended.

How to Make Candied Yams

To see the full instructions, you can jump on down to the recipe card, or you can see the extra details and notes I’ve provided here that you may find helpful.

  • First, wash and slice the sweet potatoes in to ½ inch thick, rounds. (You can peel your potatoes first, if you prefer but it’s not required.)
  • Next, place butter in a sauce pan or deep skillet, that’s big enough to hold all of the potatoes eventually.
  • Turn to medium-high heat to brown the butter.

Tip: Browning the butter means to cook the butter long enough that it starts to turn a golden brown. This gives the dish a whole different flavor, than just melting the butter.

Sugar, butter and spices mixed together in pot.
Sliced yams covered in sauce.
  • While the butter is browning, you can zest your orange. Then, slice the orange in half because you’ll be squeezing the juice from the orange.
  • When the butter has melted, add in the remaining ingredients, except the sweet potato slices. Bring the mixture to a boil, and then add in the sweet potatoes, and stir to coat them in the sugar-citrus mixture.
  • Turn to “low” and cover the pan, and allow it to simmer for about an hour or until the sweet potatoes are tender enough when poked with a fork.
Candied yams cooked in stock pot.

Recipe Tips

  • Cook time: You can cook the potatoes too long, in a way that the potatoes can fall apart easily. It’s ok if they do, as they’ll still taste great but they may be harder to serve. So checking the potatoes, or even carefully stirring them once during the simmer can be great so you can check for tenderness along the way.
  • Keep warm: These keep warm really well, if they’re done before everything else. Simply pop them in the oven on warm, and serve when ready.
Should I peel sweet potatoes?

You can but you don’t have to. Actually, some prefer eating the peel for texture and/or other reasons.

How do you keep candied yams from being runny?

If you prefer a thicker glaze for your candied yams, you can add a small mixture of cornstarch and water (a teaspoon of each or so) to the glaze and it will thicken up.

Recipe

Candied yams in pot.
Print Pin
5 from 1 vote

Candied Yams Recipe

This stove-top candied yams recipe, actually uses sweet potatoes and a few other simple ingredients with a secret ingredient that makes this holiday side dish the best!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 724kcal
Author Jessica Burgess

Ingredients

  • 2 pounds sweet potatoes
  • ½ cup butter 1 stick
  • 2 tablespoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • ½ cup brown sugar packed
  • 1 cup white granulated sugar
  • 1 large orange, the zest and juices only or two small oranges

Instructions

  • Slice potatoes in to round slices that about half an inch thick. (You may want to peel your potatoes before slicing if you don't prefer the skins.)
  • Add butter to a saucepan or pot, that will be large enough to fit all of the potatoes in eventually. Cook the butter over medium-high heat until the butter has turned a golden brown.
  • While the butter is cooking, you can zest your orange. Using a zester or cheese grater, zest the skins of your oranges and set aside. Slice the orange in half.
  • Add orange zest to the butter, and squeeze the orange over the butter, getting all of the juice out that you can. (Watch for seeds!)
    Add the remaining ingredients except the sliced sweet potatoes and stir, and bring to a boil.
  • Add sliced sweet potatoes, lower heat to a simmer/low, and cover the pot and allow the potatoes to cook for about an hour, or utnil they're tender when pierced with a fork.

Video

Nutrition

Serving: 1serving | Calories: 724kcal | Carbohydrates: 126g | Protein: 4g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 462mg | Potassium: 855mg | Fiber: 7g | Sugar: 88g | Vitamin A: 32917IU | Vitamin C: 13mg | Calcium: 107mg | Iron: 2mg

Ding Dong Cake

This Ding Dong cake is a rich chocolate cake with a creamy filling! If you’re a fan of Hostess cupcakes or Ding Dong cakes then you’ll definitely love this moist chocolate cake recipe!

Quick Overview: Using a cake mix, canned frosting, and cool whip, to keep things easy, this great recipe can look difficult but is an easy one with a few little tricks! It’s one of our most popular cake recipes to date!

Ding dong cake slice on a white plate
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The next time you need a birthday cake or a last-minute dessert for a party, this can be your next go-to cake recipe! Now, if you need a smaller cake, this mini chocolate cake recipe may be a good choice too. Or, a cake made without eggs… this depression cake is a winner!

It’s a crowd favorite, has a homemade Ding Dong feel, and resembles the Hostess Ding Dong snack cakes that so many love!

If you’re wanting an easy ding-dong cake recipe using cake mix and Cool Whip… this is the one for you!

Not only does it speed things up in the kitchen using these two ingredients, but the cake is also made with simple ingredients that you may already have on hand!

Ding Dong Cake - cut in to with milk in the background

How to Make Ding Dong Cake

For this recipe, you’ll need the ingredients list (you can find the full printable recipe card below) but you’ll also need a few items to keep this cake super simple! But don’t worry… I’ve got you covered with tips and tricks along the way so make sure to keep reading!

Ingredients Needed:

  • One box of Devil’s Food cake mix (and the following 3 items below to make the cake unless your cake mix calls for different ingredients)
  • 1 – ¼ cups water (only if your cake mix calls for it)
  • ½ cup vegetable oil (only if your cake mix calls for it)
  • 3 eggs (only if your cake mix calls for it)
  • 8 oz. cream cheese, softened
  • 3 cups of powdered sugar
  • ½ cup stick butter, softened
  •  8 ounces of Cool Whip
  • 16 ounce container of milk chocolate icing (Or two containers if you want to ice the entire cake)
ingredients for ding dong cake

How to Make Ding Dong Cake

You can find all of the ingredients and instructions in the printable recipe card below but I also love sharing more details and tips throughout this post, in case you find it helpful. Keep reading to see how to make this delicious cream-filled cake.

Preheat Oven to 350 Degrees

Before you begin mixing all of the ingredients together, go ahead and preheat your oven to 350° so it’s hot and ready when your cake batter is in the pans, ready for baking.

Two 9-inch Round Cake Pans

Next, grease two round, 9-inch cake pans with cooking spray and set them aside. This way when your cake batter is ready, you can pour it right in!

Bake Devil’s Food Cake

Using a cake mix, make the cake according to package directions. This usually includes the ingredients 1-¼ cups water + ½ cup vegetable oil + 3 eggs, but double-check your boxed directions.

If you love tricks to make cakes more moist, you can mix in extra ingredients such as a box of instant pudding mix to do so, or follow your favorite tricks for making cake mixes better!

Divide batter between the two cake pans and bake cake according to package directions. Remove cakes from pan and place on a cooling rack to cool.

Cream Cheese Cool Whip Cake Filling

While the cake is baking, you can go ahead with this step:

The part of this cake that takes it to the next level is the creamy filling! Here’s how to make the cream filling:

In a mixing bowl, combine the softened cream cheese, powdered sugar, and softened butter.

cream cheese and butter in mixing bowl for ding dong cake

Once that has been mixed, fold in (which means to use a silicone spatula or spoon to gently stir in) the Cool Whip until evenly mixed. Set aside.

fold in whipped cream in to butter and cream cheese

How to Cut Cake in Half

When the cake has cooled, you can safely cut the cakes in half to create multiple layers for the cream cheese filling. We LOVE layered cakes around here because they’re so pretty! You’ll also love this layered cherry chip cake!

How to cut the cake in half: Using unwaxed dental floss, hold the floss in both hands, creating a tight, straight piece of floss. Place straight floss on the farthest side of the cake from you, in the middle of the side. Carefully pull the floss toward you, creating an even split, which will turn one cake in to two thinner cakes.

Or… if you want it to be even more accurate, you can follow these steps for split layers:

  1. Measure the thickness of the cake layer and divide the number in half.
  2. At the halfway point, stick a toothpick part way in to the sides, to mark that height. (Picture looking down over the cake and it looks like a sun with the toothpicks inserted in to the sides.)
  3. Continue measuring and adding in toothpicks around the cake (I used 4 toothpicks).
  4. Then, using a long piece of dental floss, place the floss on top of the toothpicks circling the whole cake and bring the ends to the front.
  5. Cross them over and gently pull until the cake is split.
  6. It will cut your cake exactly in half in a straight line!

Repeat on the other cake, leaving you with FOUR layers of cake.

How to Apply Cream Filling on Cake Layers

The key to spreading the whipped cream filling on the cake layers is to make sure you don’t spread the filling all of the way to the edge of the cakes. If you do, the weight of the stacked cakes can make the cream filling push out too much, causing it to overlap the edges of the cake.

Divide the fluffy cream filling in to three equal amounts. (This doesn’t have to be perfect, just eyeballing the amounts should suffice.)

Starting with one of the layers, place a third of the cream filling in the center. Carefully spread the filling evenly across the top, making sure to not put it right on the edges.

Ding dong cake with cream filling in between layers

Stack another layer of cake on top of the cream filling you just spread on.

Carefully spread out the second portion of cream filling across the 2nd layer of cake.

Repeat this process on the chocolate cake layers until you place the 4th layer of cake on top.

Picture of Ding dong cake assembled

How to Frost the Cake

To make the cake just like you see in the photos, you only need to frost the top of the cake with a can of chocolate frosting. We do this so you can see the beautiful filling on the sides of the cake.

However, if you prefer frosting the entire cake and like lots of chocolate frosting, and let the cream filling be a surprise when sliced, you can! It may take a little more than one container of frosting so be prepared to use at least some of a second container!

Frosted ding dong cake layers

What to Serve with Cake

If you’re looking for different toppings or items to serve with this ding dong cake, these are some of our favorites:

  • vanilla ice cream
  • nuts (peanut, walnuts, pralines)
  • caramel drizzle
  • sliced fruit such as strawberries, raspberries or cherries
  • extra whipped cream
  • chocolate chips
  • toffee pieces
  • glass of cold milk
  • chocolate ganache (poured over the top of the cake)
  • substitute cream filling with marshmallow filling
Slice of ding dong cake

More Chocolate Dessert Recipes

If you’re a fan of chocolate like I am, then you’re really going to love this brownie pudding cake, The BEST Oreo Dessert, No Bake Chocolate Oatmeal Cookies, and these Cast Iron Brownies! Or see these recent favorites:

Recipe

Print Pin
5 from 10 votes

Ding Dong Cake

This ding dong cake is a rich chocolate cake with a creamy filling! If you're a fan of Hostess cupcakes or Ding Dong cakes then you'll definitely love this chocolate cake recipe!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 3 hours
Servings 15 servings
Calories 623kcal
Author Jessica Burgess

Ingredients

  • 1 box Betty Crocker devil's food cake mix If you use another brand of cake mix, the water, vegetable oil and eggs listed below, may differ. Follow your cake mix instructions instead and leave out the water, vegetable oil and eggs below, as those are recommended for Betty Crocker cake mix.
  • 1 ¼ cups water If using Betty Crocker cake mix (may differ for other cake mix brands)
  • ½ cup vegetable oil If using Betty Crocker cake mix (may differ for other cake mix brands)
  • 3 eggs If using Betty Crocker cake mix (may differ for other cake mix brands)
  • 8 oz. cream cheese softened
  • 3 cups powdered sugar
  • ½ cup stick of butter softened
  • 8 ounces Cool Whip
  • 16 ounce container of milk chocolate frosting or 2 containers if you want to frost the entire cake, instead of just the top

Instructions

  • Preheat oven to 350 degrees
  • Grease two 9-inch cake pans and set aside
  • Using a devil's food cake mix, make the cake according to package directions. This usually includes the ingredients 1-¼ cups water + ½ cup vegetable oil + 3 eggs, but double-check your boxed directions. If your box mix calls for different ingredients, you can omit the water, vegetable oil and eggs that are included in the ingredients list.
  • Bake cake according to package directions.
  • While cake is baking, mix the cream cheese, butter and powdered sugar in a bowl.
  • Fold in the Cool Whip until evenly mixed.
  • When cake has finished baking, place on cooling rack to cool.
  • When cake has cooled completely, begin splitthing the cakes in half, in to thinner layers. See notes for tips.
  • Divide cream filling in to 3 equal portions. (You can do this right inside of the bowl, and it doesn't have to be perfect.)
  • Take one portion of cream filling and spread on top of one of the cake layers, being careful not to spread to the edges as the weight of the stacked cakes would press down and squeeze the filling over the edges if so.
  • Once evenly spread on the first layer, place another layer of cake on top and spread the 2nd portion of cream filling across that layer.
  • Repeat these steps until the last cake layer is placed on top.
  • Once cake has been completely assembled, frost the top of the cake with the amount of milk chocolate frosting desired. If you prefer to frost the entire cake, instead of only the top, you may need the whole container and part of a 2nd container.

Nutrition

Serving: 1slice | Calories: 623kcal | Carbohydrates: 75g | Protein: 3g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 491mg | Potassium: 209mg | Fiber: 1g | Sugar: 60g | Vitamin A: 420IU | Calcium: 81mg | Iron: 2mg

Baked Portobello Mushrooms

Baked Portobello Mushrooms: Stuffed with cheeses and a blend of spices like Italian seasoning, garlic, onion powder, salt & pepper, this recipe is easy and the BEST!

When I say this is the BEST baked portobello mushrooms I’ve ever had, I’m not just saying that because the recipe is here on this blog. I’m saying that because they really are the best I’ve had and my husband agrees.

Baked Portobello Mushrooms

The first time I bought portobellos, I only knew that I wanted to do SOMETHING with them, even if it was to just slice and fry them in flour and oil, similar to how to fry sliced mushrooms.

But I’m always up for trying something new and the idea of stuffing mushrooms with different cheeses sounded so good, and I’m glad I made a note of how to make them, so I could share them with you.

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Ingredients

You can find the full list of ingredients and measurements in the recipe card toward the bottom of this post. Here are a few notes about some of the key ingredients:

  • portobello mushrooms (Remove the stems and gills and wipe the mushrooms clean with a wet paper towel.)
  • olive oil – you can use avocado or coconut oil as well
  • cream cheese – make sure this is softened.
  • shredded asiago – the asiago adds so much flavor to these mushrooms.
  • minced garlic – you can use garlic powder if that’s all you have
  • onion powder
  • parmesan cheese, fresh parsley, asiago optional garnishes

How to Make Baked Portobello Mushrooms

First things first, I show 4 portobello mushrooms for this recipe, but honestly, the filling could be enough to fill more mushrooms if desired.

For the full recipe ingredients and instructions, you’ll find the free printable recipe card at the bottom of this post. However, I’d love to walk you through the step-by-step process with images so you can grab more helpful tips along the way.

How to Clean Portobello Mushrooms

First you’ll want to clean your mushrooms:

  • Remove the gills/stems from the inside of the portobello mushrooms. An easy way to do this is to use a spoon to scrape out the gills (the little black lines inside the rim of the mushroom). Discard the stems/gills.
  • With a wet paper towel, gently wipe down the mushrooms. (Soaking the mushrooms in water is not a good idea, as they’ll absorb the water.)
Portobello Mushrooms

Oil the Mushrooms

  • Mix olive oil, salt and pepper together in a small bowl.
Oil salt and pepper
  • Using a basting brush, brush the inside and outside of the portobellos with the oil and spice mixture.
Coat mushrooms with oil and spices

How Long to Pre-Bake Mushrooms

  • Bake the mushrooms on a baking sheet at 425°F for 10 minutes. (You can line the baking sheet with parchment paper if you prefer.)
Bake mushrooms first and then stuff with cheese

How to Make the Cream Cheese Mixture

  • In a small mixing bowl, mix together the cream cheese, shredded asiago, shredded cheddar, Italian seasoning, minced garlic, onion powder, kosher salt and a pinch of pepper. These simple ingredients add so much flavor!
Baked portobello mushroom filling in white bowl.
  • Mix ingredients all together until evenly combined.
Cheese filling for baked portobello mushrooms

Stuff the Portobellos with Cheese

Fill the mushrooms with the cream cheese mixture, with the desired amount.
(This could mean that you have filling left over if you’re only cooking 4 mushrooms like I did… or if you like a lot of filling you can use all of it!)

Stuff mushrooms with cheeses

How Long to Bake Stuffed Portobello Mushrooms

  • Since you have “pre-baked” the mushrooms, you only need to bake the stuffed mushrooms for an additional 10 minutes or until the cheese filling is heated through.
Bake the stuffed mushrooms

What to Garnish Stuffed Portobello Mushrooms With:

  • If desired, feel free to garnish your stuffed mushrooms with grated parmesan, fresh parsley, or extra shredded asiago!
Stuffed Portobello Mushrooms

What to Serve This Portobello Mushrooms Recipe With:

Baked Portobello Mushrooms

Storage Instructions

Have leftover mushrooms? Allow them to cool and then place in an airtight container or cover with plastic wrap, and place in the refrigerator for 3-4 days.

To reheat, you can place then back in the oven and reheat at 350°F until heated through, which will probably take about 8-10 minutes.

If you Love This Recipe You’ll Love my Other Appetizer and Mushroom Recipes:

Did You Make This?
Snap a pic and hashtag it #Fantabulosity - I love to see your creations on Instagram and Facebook.

Recipe

Stuffed portobello mushrooms
Print Pin
5 from 37 votes

Baked Portobello Mushrooms (Restaurant Quality!)

Baked Portobello Mushrooms: Stuffed with cheeses and a blend of spices like Italian seasoning, garlic, onion powder, salt & pepper, this recipe is easy and the BEST!
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Additional Cook Time 10 minutes
Total Time 25 minutes
Servings 4 mushrooms
Calories 427kcal
Author Jessica Burgess

Ingredients

  • 4 portobello mushrooms stems and gills removed, and wiped clean
  • ⅓ cup olive oil
  • 1 teaspoon kosher salt + ½ teaspoon for filling
  • ¼ teaspoon black pepper + pinch of pepper for filling
  • 8 ounces cream cheese softened
  • ¼ cup shredded asiago
  • ¼ cup shredded cheddar
  • ½ teaspoon Italian seasoning
  • 1 teaspoon minced garlic
  • ½ teaspoon onion powder
  • parmesan cheese, fresh parsley, asiago optional garnishes

Instructions

  • Preheat oven to 425°F. Remove stems and gills from portobello mushrooms. With a damp paper towel, wipe down the mushrooms gently to clean them
  • Mix olive oil, 1 teaspoon salt and ¼ teaspoon pepper together in a small bowl.
  • Brush inside and outside of mushrooms with olive oil mixture.
  • Bake mushrooms on a cookie sheet at 425°F for 10 minutes.
  • While mushrooms are baking, mix together cream cheese, shredded asiago, shredded cheddar cheese, and spices in a mixing bowl.
  • Remove mushrooms from oven and stuff with filling and bake another 10 minutes or until cheese is melted and heated through.
  • Garnish with grated parmesan, fresh parsley or extra asiago if desired!

Notes

Note: The amount of filling in this recipe may be more than what you prefer to fill the mushrooms with. Fill the desired amount in each mushroom and if you end up with extra filling, save it for later and stuff extra things you may have in the refrigerator like peppers or use it as a dip!

Nutrition

Serving: 1mushroom | Calories: 427kcal | Carbohydrates: 7g | Protein: 9g | Fat: 42g | Saturated Fat: 16g | Cholesterol: 74mg | Sodium: 1206mg | Potassium: 384mg | Fiber: 1g | Sugar: 4g | Vitamin A: 881IU | Vitamin C: 1mg | Calcium: 187mg | Iron: 1mg

Crescent Roll Cinnamon Rolls

Crescent Roll Cinnamon Rolls: This easy recipe is perfect for when you are craving a cinnamon roll because they use crescent roll sheets) and they’re ready in under 30 minutes.

We love cinnamon buns around here, and these cute little two-bite cinnamon rolls are right up there with our other favorite cinnamon roll recipes (our cookies and cream cinnamon rolls and our air fryer cinnamon rolls)!

A pan of mini cinnamon rolls sitting on a tea towel on the counter with someone's hand about to pick the pan up.

Why You’ll Love This Recipe

Simple Ingredients: You don’t need anything fancy to make this, just a few simple ingredients you can find at any grocery store.

Quick: These mini cinnamon rolls are ready to eat in less than 30 minutes! No long dough rise time is needed.

Delicious: We bet you can’t eat just one of these warm, cinnamon-filled rolls. These have all the yummy flavors of homemade cinnamon rolls in a faster, bite-sized format!

These quick, 25-minute cinnamon rolls using crescent rolls would be the perfect treat to make for a baby shower, brunch, or for the kids as an after-school snack (these are the perfect size for tiny fingers)! My kids adored these little baby cinnamon rolls.

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Ingredients

10 simple ingredients are all you need to make this quick and easy dessert, and chances are you have most of these in your pantry already!

  • 1 package of crescent rolls
  • 2 tablespoons butter melted
  • ⅓ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon kosher salt

For the Frosting

  • 2 ounces cream cheese softened
  • 2 tablespoons butter softened
  • 1 teaspoon vanilla extract
  • 1 ½ cups powdered sugar
The ingredients for mini cinnamon rolls laid out on a counter with labels on the image.

See the printable recipe card below for quantities and step-by-step instructions.

Instructions

For the Crescent Roll Cinnamon Rolls

  1. Preheat your oven to 350F and grease a mini-muffin pan with nonstick baking spray. 
  2. Unroll the crescent roll dough onto a lightly floured surface (no need to use a rolling pin, simply unroll) and brush each one with melted butter.
Unroll crescent dough & brush with butter.
  1. In a small bowl, combine the brown sugar, cinnamon, nutmeg, and salt. Sprinkle the cinnamon sugar mixture evenly over the crescent rolls. 
Crescent dough on a cutting board with cinnamon and brown sugar spread over it.
  1. Roll the crescent rolls tightly from the long end into a log, pinch the seam together, and slice into ¾" thick rolls– you should have about 12 rolls per cinnamon roll log. 

Fun Fact: Did you know you can use unflavoured dental floss to cut cinnamon rolls? You can! You simply slide a piece of floss under the dough and then bring it together to slice through. Check out this video on YouTube to watch it in action.

Cinnamon roll dough rolled up.
  1. Place one roll into a well of the prepared mini muffin pan and repeat with the remaining rolls. 
I mini cupcake pan with 24 spaces, each filled with an unbaked mini cinnamon roll.
  1. Bake for 8-10 minutes in your preheated oven, or until the rolls are set in the center and golden brown around the edges. 
Baked mini cinnamon rolls in a mini cupcake tray.
  1. Serve the cinnamon rolls warm, topped with the icing (instruction below). Store any leftover rolls in an airtight container in the fridge for up to three days. 

For the Frosting

  1. In a small bowl, combine the cream cheese, butter, and vanilla. 
Frosting mixed together in a bowl.
  1. Next, add the powdered sugar and mix until the icing is smooth. Spread the icing over the warm cinnamon rolls and enjoy. 
24 baked mini cinnamon rolls in a 9x13 baking dish with frosting on 7 of them.

Substitutions & Variations

These easy cinnamon rolls can be changed up in a few ways if you need to. This recipe is truly so wonderful!

  • Crescent Dough – although using the crescent dough is a great way to save time, you can easily replace it with your favorite dough recipe instead.
  • Brown Sugar – I love using light brown sugar for this recipe, but granulated sugar will definitely work, too!
  • Filling – obviously cinnamon, nutmeg, and sugar are the classic cinnamon roll fillings, but if you want to turn these into a different kind of roll you totally could! Try experimenting with Nutella, your favorite jam, or even pie filling!
  • Butter – you could use salted or unsalted butter for this recipe. If you use salted butter, you can omit the salt in the filling.

Equipment

I used a mini muffin tin for this recipe!

Don’t have a mini muffin tin? You can use a regular-size muffin tin or even a 9×13 baking dish.

Storage

Store any leftover cinnamon rolls in an airtight container in the fridge for 3 days (if you choose not to ice your cinnamon rolls, they can remain at room temperature).

I haven’t tried it, but these should freeze well so feel free to whip up a double batch and throw one in the freezer! The only thing that might not freeze well is the cream cheese icing, so I would recommend freezing them unfrosted. Simple wrap your cooked, cooled cinnamon rolls in plastic wrap, place them in an airtight and freezer-safe bag or container and freeze for up to a month!

Top Tip

If you want to make sure your cream cheese icing is nice and smooth, ensure your butter and cream cheese are softened at room temperature!

FAQs

Do I have to use butter in this recipe?

You could replace the butter in this recipe with margarine or your favourite dairy-free butter alternative, but we find that butter does give it the best flavor.

What is cinnamon roll filling made of?

The filling for these cinnamon rolls is made of butter, brown sugar, cinnamon, nutmeg, and salt. Cinnamon is important in cinnamon rolls – obviously! Nutmeg adds a bit of earthiness to the rolls that pairs perfectly with cinnamon. And the salt helps balance out all of the sweetness in the recipe. The butter is used to help the filling stick to the dough!

How long do mini cinnamon rolls last?

In an airtight container, your cinnamon rolls should last 3-4 days. Typically you can store cinnamon rolls at room temperature, but because the frosting on these has cream cheese in it we would recommend storing them in the fridge.

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!

If you enjoyed this easy treat, you might like some of our other bite-sized treats like our No-Bake Mini Party Pies and our adorable mini cakes!

Recipe

20 mini cinnamon rolls in a 9x13 baking dish, 7 of them with frosting on top.
Print Pin
5 from 7 votes

Crescent Roll Cinnamon Rolls

Crescent Roll Cinnamon Rolls: This easy recipe is perfect for when you are craving a cinnamon roll! They're quick to make (using crescent roll sheets), and they're even easier to eat!
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 bites
Calories 100kcal
Author Jessica Burgess

Ingredients

For the Cinnamon Rolls

  • 1 package crescent rolls
  • 2 Tablespoons butter melted
  • ⅓ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon kosher salt

For the Frosting

  • 2 ounces cream cheese softened
  • 2 Tablespoons butter softened
  • 1 teaspoon vanilla extract
  • 1 ½ cups powdered sugar

Instructions

For the Cinnamon Rolls

  • Preheat your oven to 350F and grease a mini-muffin pan with nonstick baking spray. 
  • Unroll the crescent roll sheets onto a lightly floured surface and brush each one with melted butter. 
  • In a small bowl, combine the brown sugar, cinnamon, nutmeg, and salt. Sprinkle the mixture evenly over the crescent rolls. 
  • Roll the crescent rolls tightly into a log and slice into ¾" thick rolls– you should have about 12 rolls per log. 
  • Place one roll into a well of the prepared muffin pan and repeat with the remaining rolls. 
  • Bake for 8-10 minutes, or until the rolls are set in the center and golden brown around the edges. 
  • Serve the cinnamon rolls warm, topped with the icing (below). Store any leftover cupcakes in an airtight container in the fridge for up to two days. 

For the Frosting

  • In a small bowl, combine the cream cheese, butter, and vanilla. 
  • Next, add the powdered sugar and mix until the icing is smooth. Spread the icing over the warm cinnamon rolls and enjoy. 

Notes

TIP: If you want to make sure your cream cheese icing is nice and smooth, ensure your butter and cream cheese are softened at room temperature!

Nutrition

Serving: 1bite | Calories: 100kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 109mg | Potassium: 9mg | Fiber: 0.05g | Sugar: 11g | Vitamin A: 90IU | Vitamin C: 0.004mg | Calcium: 6mg | Iron: 0.2mg

Fried Mushrooms – Easy Pan or Deep Fried Recipe

Fried mushrooms are easy to make, and this recipe uses only a few simple ingredients! Using sliced mushrooms is key, as they’re easier to eat and tastier to dip!

Whether you need a side dish or a quick appetizer recipe, whip these store-bought sliced mushrooms up and serve alongside your favorite dipping sauce, and maybe even these fried pickle slices, and they’ll both become your new favorite!

Fried mushrooms with batter, next to ranch dip.
Fried Mushrooms with Egg Breading

Why You’ll Love This Easy Fried Mushrooms Recipe

  • Texture: I prefer using sliced mushrooms instead of button mushrooms for the texture and or the ease of eating! Using an egg in the batter provides a thicker breading and give the mushrooms a slight crunch.
  • Quick: Sliced mushrooms don’t take long to cook through, and there’s very little prep time, making this recipe great for a quick side dish or appetizer to snack on while waiting for dinner.
  • Ease: Fried sliced mushrooms are really easy and great for a beginner who may be looking to fry things for the first time too! So you’ll be frying all kinds of recipes, and I think this deer meat recipe should be next on the list.
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Deep Fried Mushrooms

When it comes to deep frying mushrooms, I like to deep fry them in my cast iron with oil but you can also use a deep fryer if you prefer. The mushrooms will float, so flipping may be required.

Can You Use Button Mushrooms?

You can! But we personally don’t like button mushrooms because of the texture when you bite in to them. However feel free to follow this same recipe, knowing that the cook time may be a little longer, waiting for the centers to cook too.

How to Wash Mushrooms

Did you know you’re not supposed to soak mushrooms? They’ll absorb water, and you sure don’t want that for taste/frying.

Just wipe or lightly rinse with cool water and pat dry. (Better yet, if you have time, wash them early and let air dry after you pat dry too… just so there is little chance of any water remaining on the mushrooms.)

Ingredients for fried mushrooms on table.

Ingredients

  • Seasoned salt
  • Flour
  • Eggs (if making the thicker breading – see images below)
  • Sliced Mushrooms
  • Oil

That’s it. The seasoned salt was super tasty in the flour breading and made a big difference. But feel free to use a different seasoning.
Some seasoning options to consider are:

  • lemon pepper
  • garlic pepper
  • french fry seasoning
  • greek seasoning

How to Fry Mushrooms

I’ll touch on a few key notes below on how to make fried mushrooms but you can also scroll down to the recipe card where you’ll find all of the details in one place.

To make the fried mushrooms without egg, for a thin breading:

Flour and seasoned salt in a plastic storage bag for battering mushrooms.
Sliced mushrooms in bag with flour and seasoning.
  • Bring oil to a temperature of about 375° F or hot enough over medium-high heat, that when a little flour is sprinkled in, it sizzles.
  • You’ll start by combining the flour and seasoned salt in a bowl or zip-top bag.
  • Add in your clean mushrooms and shake or stir to coat with the flour-spice mixture.
  • Place them, one-by-one in the hot oil and cook for 2-3 minutes on each side or until golden brown.
Easy fried mushrooms on a plate.
Mushrooms with Thin Breading

To make the fried mushrooms with egg, for a thicker breading, you’ll:

  • Bring oil to a temperature of about 375° F or hot enough over medium-high heat, that when a little flour is sprinkled in, it sizzles.
  • You’ll start by combining the flour and seasoned salt in a bowl or zip-top bag.
  • Next, whisk your eggs in a separate bowl.
  • Place your mushrooms in the egg, and then place in seasoned flower to coat. (I seal the bag and shake until mushrooms are coated.)
  • Place battered mushrooms in hot oil and allow them to fry on each side for about 2-3 minutes or until golden brown.
  • When fried mushrooms are finished, remove them from the oil with a slatted spatula and place them on a plate, platter, or baking sheet that is lined with paper towels (to soak up excess grease) and serve immediately.
Fried mushroom being dipped in ranch dressing.
Mushrooms Fried with Egg in Breading

To Use Egg or Not Use Egg

My pick is to use egg. My dad is the one who taught me how to make fried mushrooms and he prefers the mushrooms without the egg in the breading, so it results in a thinner coating.

I suggest trying both so you can be the judge of what you prefer!

Fried mushrooms made two ways.

What to Serve with Fried Mushrooms

Eating these mushrooms by themselves is great but they’d also be amazing alongside this jalapeno ranch or this chipotle sauce!

FAQs

What is the best way to fry mushrooms?

Deep frying mushrooms in vegetable or canola oil, is a great way to fry them, to get that breading and crunch.

What type of mushroom is good for frying?

Sliced mushrooms are great for frying but you can also fry button mushrooms if you prefer that texture.

How to know when fried mushrooms are done?

When the mushrooms have turned slightly golden brown, they’re ready to remove from the oil on to a paper towel-lined plate, to soak up excess oil.

If you love easy recipes like this one, you’ll also love these:

Recipe

Fried mushrooms on plate next to a bowl of ranch dressing.
Print Pin
3.88 from 62 votes

Fried Mushrooms Recipe

This fried mushrooms recipe using sliced mushrooms is so easy with two options for breading thickness.
Course Appetizer, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Calories 160kcal
Author Jessica Burgess

Ingredients

  • 8 ounces sliced mushrooms cleaned
  • 1 cup flour
  • 2 Tablespoon seasoned salt
  • vegetable or canola oil enough to create an inch or more of oil in pan if pan frying, or enough for your deep fryer requirements.
  • 2 eggs leave out the eggs if you prefer a more thin, breading. See instructions below.

Instructions

  • Heat oil in the pan over medium heat if pan frying. If deep frying, heat oil to about 375° F, or turn on medium heat and test with sprinkle of flour for sizzle. (See below.)
  • Combine flour and seasoned salt in large bowl or zip-top bag.

For Thin Mushroom Breading

  • Pour mushrooms into flour/salt mixture and stir or shake to coat.
  • When oil is heated through (to test if oil is ready, sprinkle a pinch of flour in oil. If sizzles, it's ready.)

For Thicker Mushroom Breading

  • Coat mushrooms in the eggs, then seasoned flour, and place the mushrooms in the heated oil, and fry for 2-3 minutes, (flipping if necessary) until they turn to a golden brown.
  • If deep frying, fry for 2-3 minutes or until golden brown.
  • Remove from oil and drain on a plate topped with paper towels to soak up excess oil.
  • Serve warm!

Video

Notes

Wash your mushrooms but do not soak them! They’ll retain water and they will not cook appropriately.
You can also sprinkle on additional seasonings after the mushrooms have been fried if you’re looking for more.

Nutrition

Serving: 1serving (¼ recipe) | Calories: 160kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Sodium: 1744mg | Potassium: 33mg | Calcium: 5mg | Iron: 1.5mg

Taco Pasta Recipe

This Taco Pasta Recipe makes a great easy dinner idea and is a comfort food favorite! This is a recipe that can be made in under 30 minutes, uses simple ingredients, and has cheesy vibes that even the kids will love.

Taco pasta in skillet with fresh cilantro on top.

Pasta dishes for dinner are always a favorite in our house (especially this lasagna soup and this hamburger mac and cheese!) because they’re easy, filling, and comforting!

This taco pasta recipe is one of my favorite meals to make when I am short on time and energy and I’m craving comfort food. I love rotating it with this chicken spaghetti recipe made with Rotel.

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Ingredients

Here’s what you’ll need to make this easy pasta recipe, and a few notes below about some of the key ingredients.

Ingredients for taco pasta on a dining room table.
  • Ground beef: I don’t see why you couldn’t use ground sausage, or ground turkey instead of beef if desired.
  • Velveeta: You won’t need to use the entire 16 ounce block, only have. Save the remaining Velveeta to make a small batch of Rotel Dip.
  • Taco sauce: You could also substitute salsa for this if needed. It helps give the recipe more warmth.
  • Shredded cheese: I believe that shredding your own cheese for recipes like this one always tastes better. However that’s not something I always want to do when I’ve had a long day, so know that pre-shredded cheese is great to use for this one too.
  • Milk: I use 2% but that’s just because it’s what I usually have on hand. Feel free to use a different type if needed.

Instructions

Here are these steps on how to make this taco pasta dish but you can find the full, detailed steps below in the recipe card.

Cooked ground beef in a skillet.
Rotel, milk and seasonings added to taco pasta.
  • Brown the ground beef and mined garlic and drain if necessary.
  • Add in the beef broth, Rotel, milk, taco seasoning, and taco sauce, and bring that to a boil.
Pasta shells added to taco mixture.
Shredded cheese and Velveeta added to taco skillet recipe.
  • Add in the pasta, reduce to a simmer, and cover to let the noodles become tender, to al dente.
  • When the pasta becomes tender, add in the cubed Velveeta, and shredded cheese and stir to melt in. Remove from heat.
Taco pasta ready to eat, in skillet with a wooden spoon.

Feel free to add chopped cilantro to the top, right before serving for color and added, fresh, flavor.

Taco pasta ready for serving, with fresh cilantro on top.

Additional Topping Ideas if Desired:

I have a big list of taco toppings if you’re looking for a lot of extra fun for your taco pasta but here are a few favorites:

  • crushed taco shells
  • chopped avocado
  • extra chopped tomato
  • extra grated cheese
  • corn
  • shredded lettuce
  • black olives

If you’re a taco fan, be sure to also check out this taco soup recipe.

Storage Instructions

Leftovers: Allow any leftovers to cool completely, and then store in an airtight container in the refrigerator and enjoy within 3-4 days.

If you love taco recipes, make sure you also try this walking taco casserole that’s delicious or these pasta favorites:

Recipe

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4 from 4 votes

Taco Pasta Recipe

This Taco Pasta Recipe is like if Rotel dip and tacos had a baby! This creamy kick of cheeses with taco seasoning is a favorite easy dinner.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 cups
Calories 474kcal
Author Jessica Burgess

Ingredients

  • 2 cups uncooked pasta shells ½ of a 1 pound box
  • 1 pound ground beef
  • 1 teaspoon minced garlic
  • 1 packet taco seasoning
  • 2 cups beef broth
  • 2 Tablespoons taco sauce
  • 1 cup milk
  • 10 ounces canned diced tomatoes with green chilies undrained
  • 8 ounces Velveeta cheese cut in to cubes
  • 1 cup shredded fiesta blend cheese

Instructions

  • Cook the 1 pound of ground beef and minced garlic in a skillet over medium high heat, until meat is no longer pink. Drain grease if needed.
  • Add in taco seasoning, the 2 cups beef broth, 2 Tablespoons taco sauce, 1 cup milk, and 1 can of diced tomatoes with green chilies, and bring to a boil, stirring occassionally.
  • When boiling, reduce to a simmer, add the pasta, cover and stir occasionally and cook until the pasta is al dente.
  • When pasta is cooked, add in the shredded cheese and the Velveeta cheese. Stir until melted and remove from heat.
  • Serve with fresh cilantro on top (optional), and enjoy!

Video

Notes

If you like a little spice, feel free to add a few splashes of hot sauce or use spicy taco sauce.

Nutrition

Serving: 1.5cups | Calories: 474kcal | Carbohydrates: 38g | Protein: 33g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 1652mg | Potassium: 640mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1227IU | Vitamin C: 8mg | Calcium: 520mg | Iron: 3mg

Doritos Nachos

Doritos Nachos are as good as they sound. Doubt I’ll ever make nachos using plain tortilla chips again, and I’ll definitely be putting Doritos on the nacho bars I create!

Ready in minutes, this appetizer recipe is fantastic for football season, fall weather, as a side dish for your favorite chili recipe, or just a fun easy dinner recipe like this Dorito Chicken Casserole recipe!

Doritos nachos on baking sheet.

Recipe Highlights

  • Ease: Easy to make, and great for beginners in the kitchen.
  • Versatile: You can use different chips, and different toppings, and make this your own creation.
  • Purpose: A great party food, late-night snack, or even a great dinner recipe that everyone can share around the table.

There’s something about using white Queso on nachos, which is why I recommend using it on these BBQ nachos too! However, a great Rotel with ground beef will always have my heart as well.

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Ingredients

Feel free to be flexible with the ingredients and the ingredient amounts in this recipe. Here are some notes about some of the ingredients I’ve used but you can find the full list and instructions below in the recipe card.

Ingredients for Doritos nachos.
  • Doritos: You don’t have to use the brand name and you can use any nacho cheese-flavored chip if you like. You can also use something like a ranch-flavored chip if you prefer.
  • Queso: I use a storebought queso but feel free to make your own.
  • Fiesta cheese: I like to use the finely shredded cheese for these and if you can’t find the fiesta cheese, you can use cheddar or something like Colby Jack.
  • Ground beef: I think ground sausage would also be incredible in this recipe. Cooked chicken or shrimp would also be delicious. Or, if you have leftover taco meat, it’s the perfect way to use it!
  • Taco seasoning: if you don’t have a packet of this on hand, this chicken taco seasoning works great.

Note: You may not use the entire 1 pound of taco meat. Using the extra taco meat to make the Taco Salad with Catalina dressing or these fried tacos would be such a great idea.

How to Make Doritos Nachos

Taco seasoned ground beef in skillet.
Doritos on a baking sheet that's lined with parchment paper.
  1. Start by cooking your ground beef, and draining the grease if needed. Add in the taco seasoning, and mix together with the cooked beef. (I actually don’t add in water, just to keep the ground beef really seasoned but you can add water according to the package directions if needed.)
  2. You can use a platter, or a cookie sheet lined with parchment paper like I did if you like, and spread out the bag of Doritos on to the sheet. (Spreading them out so cheese can get on as many chips as possible.)
White Queso drizzled on top of Doritos.
Taco seasoned ground beef on top of Queso and nacho cheese Doritos.
  • Next, warm your queso and pour it over the top of the chips.
  • Sprinkle on the desired amount of cooked taco meat. You can use the entire pound or must half, like I did.
Black olives and shredded cheese on top of chips.
Diced tomatoes, green onions and jalapenos on top of the Doritos nachos.
  • Then it’s time to add your favorite toppings:
    – shredded fiesta cheese
    – black olives
    – diced tomatoes
    – green onions
    – sliced pickled jalapenos
Doritos nachos on a baking sheet with toppings.

Serve the nachos immediately and enjoy!

Hand holding Dorito nacho with jalapeno, tomato and black olive.

Storing Instructions

The unfortunate thing about making nachos like this is that if all haven’t been eaten, the chips can get soggy. However, if that’s your thing, refrigerate them within a couple of hours of sitting out and reheat in the oven.

Are Doritos good for nachos?

Yes! They add even more flavor to nachos and hold their crispiness for a while when covered with cheese.

What flavor of Doritos for nachos?

Almost any Doritos flavor is good for nachos but Nacho Cheese and Cool Ranch are great go-to’s. Although spicy flavors can be great as well.

What is the secret to making good nachos?

Make sure as many chips can get covered with cheese and toppings, as possible. Also make sure to have enough cheese to go with the amount of chips. Put the toppings on the side that may not be enjoyed by everyone

Do you have to bake nachos?

You don’t. I actually prefer not to bake them but you can if you want to warm the chips slightly. Just be careful not to burn them.

Similar Recipes You’ll Love

If you like easy recipes that make great party food or easy dinners, you’ll also love these:

Recipe

Print Pin
5 from 1 vote

Doritos Nachos

Doritos nachos are loaded with white queso, taco meat, and toppings like tomatoes, jalapenos, shredded cheddar, green onions and other great toppings!
Course Appetizer, Lunch, Side Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 983kcal
Author Jessica Burgess

Ingredients

  • 9 ounces Nacho Cheese Doritos
  • 15 ounces white queso
  • 1 cup shredded fiesta cheese
  • 1 pound ground beef
  • 1 ounce packet taco seasoning
  • 2 green onions chopped
  • 1 tomato diced
  • ½ cup sliced pickled jalapenos
  • 2 ounces sliced black olives drained

Instructions

  • Cook ground beef, drain and add taco seasoning. Mix to combine.
  • Pour Doritos out on to a baking sheet.
  • Warm queso and pour over Doritos.
  • Pour taco meat on top of queso.
  • Top with remaining ingredients, and serve right away!

Video

Notes

Can you bake these nachos? You can. I prefer it this way but if you prefer warm chips, and more of a toasted taste, you can place them in the oven. Just be careful not to burn the chips.

Nutrition

Serving: 0.25g | Calories: 983kcal | Carbohydrates: 50g | Protein: 48g | Fat: 67g | Saturated Fat: 29g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 2608mg | Potassium: 624mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1342IU | Vitamin C: 22mg | Calcium: 305mg | Iron: 4mg

Peanut Brittle

This easy peanut brittle recipe is a vintage classic that’s easy to make and so fun to bring along to holiday gatherings – and make sure you put it in the little vintage metal tins like my grandma would too, haha!

In under an hour, this old-fashioned candy recipe is ready to package up as gifts or to put on a dessert table for snacking.

Peanut Brittle on plate, broken in to pieces.

Recipe Highlights

Cooking Level: Great for beginners and easy.

Texture: Crunchy and sticks to your teeth… just as it should!

How to serve: As a holiday dessert, snack or even package up and give these treats as a gift.

Peanut brittle has been around for ages! My grandma used to make it at Christmas time, and she’d put it in a little tin and sit it out on the dessert table next to this egg custard and pecan pie recipes that she also used to make.

Now, I love making this peanut brittle recipe to package up and give to neighbors, and friends, and just something for my boys to snack on since I only make it about once a year.

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Ingredients You’ll Need

Here are a few notes on some of the ingredients you’ll need to make this homemade peanut brittle. Jump to the recipe card below to see the exact measurements.

Jump to Recipe
Labeled ingredients for easy peanut brittle recipe.
  • Peanuts: Raw peanuts are used in this recipe and I’ve always used raw but I’m sure you can use roasted peanuts as well. I just keep using raw because that’s what Grandma did.
  • Margarine: You can also use butter instead if you prefer but again, margarine is what she used, so I do too.
  • Vanilla: As in all of my recipes, I prefer using pure vanilla extract instead of imitation.

Love peanuts? You’ll also love this peanut buster parfait recipe!

How to Make Peanut Brittle

Here are step-by-step images and notes on how to make homemade peanut brittle. For the full instructions, see the recipe card below.

Begin by prepping a large, rimmed, baking sheet by spreading butter, margarine, or non-stick spray on it, so the peanut brittle doesn’t stick to the pan.

Tip: You’ll want to prep the baking sheet first because you’ll want to quickly pour the peanut mixture on to the pan when it’s time. I used a 13.5 x 17 pan and kept a second, smaller pan on stand-by in case I had overage and didn’t want it as thick. So really it’s up to how thick you want your peanut brittle.

Corn syrup, sugar and water in saucepan.
Raw peanuts in sugar mixture.
  • Make the syrup: Bring the sugar, light corn syrup, and water to a boil.
  • Add peanuts: Pour in the raw peanuts and boil, stirring often, until syrup turns a light brown color, which is about 15 minutes.
Cooked peanuts in saucepan and sugar mixture.
Peanut brittle mixture in saucepan.
  • Cook and brown the syrup: When the syrup has turned a light brown color, remove the pot from the heat.
  • Mix in flavorings: Add in the margarine and stir. Then add in the baking soda and vanilla extract.
Peanut brittle on cookie sheet.
  • Quickly pour the peanut brittle mixture on to the prepared baking sheet and spread it out so it’s even and flat.
  • Allow it to cool and then using your hands, break the brittle in to pieces.
Hand holding easy peanut brittle.

Storage Instructions

Once the peanut brittle has cooled and has been broken in to pieces, it’s safe to store it in an airtight container or bag and kept at room temperature. If stored properly it should stay good for a month or two.

What is peanut brittle made of?

This vintage peanut brittle recipe is made of corn syrup, sugar, water, vanilla, peanuts, and baking soda.

Is peanut brittle an American thing?

It is. The story has it, that a woman accidentally used baking soda in her taffy and it turned to peanut brittle consistency.

Can you use parchment paper when making peanut brittle?

You can. Or you can also grease a baking dish or use a silpat mat.

Tips for the Best Peanut Brittle

  • Prep: Make sure to prep your pans before starting the brittle recipe, so you’re not in a rush when it’s time to pour the peanut mixture out to cool.
  • Baking soda: Use fresh baking soda in any recipe, and in this one too.
  • Breaking: If you don’t want to use your hands to break up the brittle, you can use a mallet or meat tenderizer.

More Holiday Desserts

If you love holiday desserts and snacks like this one, you’ll also love these favorites:

Recipe

Broken pieces of peanut brittle.
Print Pin
5 from 1 vote

Peanut Brittle

This old-fashioned peanut brittle recipe is easy to make with simple ingredients, ready in under and hour, and perfect for the holidays!
Course Dessert, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 45 minutes
Servings 30 servings
Calories 146kcal
Author Jessica Burgess

Ingredients

  • 1 cup light corn syrup
  • 2 cups sugar
  • ½ cup water
  • 2 Tablespoons margarine
  • 2 cups raw peanuts
  • 2 teaspoons baking soda
  • 1 teaspoon vanilla

Instructions

  • Prepare a large, rimmed, baking sheet (or two small, rimmed, baking sheets) by coating it with butter. (I used a large, 13.5-inch x 17-inch baking sheet with a smaller, baking sheet on stand by if I decided to keep my peanut brittle thin so I could pour the remaining amount in, in case I felt my brittle was thick enough.)
  • Boil the corn syrup, sugar and water in a saucepan until it reaches 230° F with a candy thermometer or until it *spins a thread.
  • Add peanuts and stir frequently for about 15 minutes or until syrup has turned a light brown.
  • Remove from the burner and add in the margarine, vanilla and baking soda. (The mixture will foam, and that's ok!)
  • Stir quickly, and then pour out on to prepared baking sheet(s) and spread out evenly. (It will start to harden and dry quickly, so it's best to work fast.)
  • Allow it to cool. When cool, it should be hardened, and you should be able to pick it up and start breaking in to pieces.

Video

Notes

*A boiling a “thread” means when a candy mixture reaches a consistency that when a small amount of syrup is added to cold water, it forms a “thread” and it doesn’t break.

Nutrition

Serving: 4pieces | Calories: 146kcal | Carbohydrates: 24g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 91mg | Potassium: 73mg | Fiber: 1g | Sugar: 22g | Vitamin A: 33IU | Vitamin C: 0.002mg | Calcium: 12mg | Iron: 0.4mg

Easy Pound Cake Recipe

This easy pound cake recipe is made with a few everyday ingredients to make this classic, vintage dessert a favorite to serve during the holidays or for potlucks.

Serve this cake alone as it is or top with the included glaze recipe, your favorite toppings, or choose from the list of ideas that I’ve given below! One of my favorites is drizzling on some homemade vanilla sauce that I also use on my bread pudding recipe.

Pound cake

Why You’ll Love This Cake Recipe

Ease: We’re all about “easy recipes” around here, and when you use that phrase in front of a word like easy cake recipes, you know you’re in the right place.

Flexible: With a classic cake like this one, it means that you can serve it alone or elevate it with your favorite toppings.

Texture: Pound cake can be a “spongey” texture, and more dense than say, an angel food cake.

Vintage recipe: I love the vintage classic recipes. You really can’t go wrong with grandma’s favorites. You’ll also love this vintage peanut brittle recipe, this egg custard recipe, and this light and fluffy cloud cake that my grandma shared with me.

Easy Pound Cake

Ingredients

Here are a few notes about some of the ingredients you’ll need for this cake recipe. You can also jump to the recipe card below for a full list of ingredients.

Jump to Recipe
  • Eggs and egg yolks: Plan on needing a total of 7 eggs for this recipe, although you’ll just be using 3 of them for the yolks. Use the leftover egg whites for this lemon meringue!
  • Cake flour: I recommend using cake flour in this recipe. However, I know that it may not be something that you always have on hand. So if you only have all-purpose flour, you can measure out two cups of flour and remove 4 tablespoons and put it back in your flour container. Replace the removed 4 tablespoons of flour with 4 tablespoons of cornstarch.

Pound Cake Flavor + Topping Ideas

What I love about a pound cake, is that you can flavor it or top it with just about anything to customize the flavor you’re looking for, or leave it plain and capture the buttery-sugary goodness.

  • glaze (like this recipe)
  • fresh fruit – if you have strawberries on hand, this strawberry pound cake is a great option
  • crunchy items (like cookies, nuts, graham crackers, etc.)
  • icing
  • sugars

How to Make Pound Cake

You can find the full recipe card below, but I love to show the process in images as well in case you’re a visual person like me!

…………………………….

You’ll start by mixing together the butter and the sugar for about 3 minutes. (Why do almost all good dessert recipes start with butter & sugar?!?!)

Then, add in the eggs, yolks, and vanilla and mix for about 5 minutes.

How to make pound cakeNext, in a separate bowl, sift together the flour, baking powder, and salt.

The BEST Pound cake recipeReduce mixer speed to low, and add half of the flour mixture and half the milk to the butter/sugar mixture, and mix for 5 minutes.

Recipe for pound cakeAdd the second half of flour mixture and milk… and mix for 5 minutes.

Recipe for easy pound cake

Grease and flour your bundt pan (or pan of your choosing) pour in the batter, and smooth out any bubbles!

What kind of pan for a pound cake - bundt cakePlace the pan in a cool oven and set the temperature to 350℉ and bake for 1 hour.

The cake will be done when a toothpick inserted into the cake comes out clean!

Allow 30 minutes for the cake to cool, and then remove from the pan (using a butter knife around the edges help) and turn upside down to finish cooling.

You’ll want the cake fully cooled before drizzling the glaze.

Pound Cake Glaze

The glaze for your pound cake is really, really simple. Although the buttery goodness of a pound cake it plenty, the glaze adds a delicious touch and smooth, creamy, silky texture. 

For the glaze, you’ll need:

  • 1 ¾ cup of confectioners sugar
  • 4 tablespoons of whole milk
Glaze or Icing recipe for pound cake

Simply add powdered sugar (confectioners sugar) to a bowl, and add 1 tablespoon of milk to the sugar at a time, stirring it in until smooth.

glaze for pound cake recipe

Drizzle over your cooled cake and serve! (If the cake is still hot, the glaze will melt in to the cake, which is still delicious but you won’t be able to see it as much.)

Pretty Pound cake pan and recipe

Doesn’t that look amazingly scrumptious? I’m not sure if there’s anything better than the classics. 

Drizzle for pound cake

More Easy Dessert Recipes

If you love easy desserts, then you’re in the right place. You’ll LOVE these no matter if you’re just in the “sweets” mood, or if you need a dessert to take along to a potluck!

sprinkle powdered sugar on your pound cake if you prefer!

Easily top your pound cake with fresh berries and extra powdered sugar for an added touch of flavor and cuteness!

Recipe

Pound cake made in a bundt pan, with powdered sugar and blackberries on top.
Print Pin
5 from 2 votes

Easy Pound Cake Recipe

Easy Pound Cake Recipe – This simple recipe made with eggs, butter, sugar, flour, and a few other everyday ingredients is the perfect staple dessert!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Cool 30 minutes
Total Time 1 hour 20 minutes
Servings 12
Calories 387kcal
Author Jessica Burgess

Ingredients

  • 4 eggs room temperature
  • 3 egg yolks room temperature
  • 2 sticks unsalted butter room temperature
  • 1 teaspoon vanilla extract
  • 4 Tablespoons whole milk
  • 2 cups cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 ¼ cup sugar

Glaze

  • 1 ¾ cup confectioners sugar
  • 4 Tablespoons whole milk

Instructions

  • Move oven rack to middle of the oven.
  • Mix butter and sugar in large bowl until creamed, about 3 minutes.
  • Add eggs, yolks, and vanilla, beat 5 minutes on medium.
  • Sift together flour, baking powder and salt.
  • Reduce mixer speed to low and add ½ of the flour mixture and half the milk. Mix 5 minutes.
  • Add second half of flour mixture and milk. Mix for 5 minutes.
  • Generously grease and flour bundt pan.
  • Pour batter into pan and tap to remove bubbles.
  • Place pan in cool oven, set temperature to 350℉ and bake 1 hour. Cake will be done when a toothpick inserted into the cake comes out clean.
  • Allow to cool 30 minutes before releasing the edges with a knife and turning the pan upside down to finish cooling. 

Glaze

  • Add one tablespoon of milk at a time to confectioners sugar to achieve desired consistency. 
  • Drizzle over cake. Enjoy!

Nutrition

Serving: 1slice | Calories: 387kcal | Carbohydrates: 54g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 96mg | Sodium: 77mg | Potassium: 100mg | Sugar: 38g | Vitamin A: 565IU | Calcium: 45mg | Iron: 0.5mg

Marshmallow Popcorn Balls

Marshmallow Popcorn Balls: These simple and delicious popcorn balls come together in minutes for the perfect snack or sweet treat, using only simple ingredients that you may already have on hand!

Quick Overview: In only 20 minutes, you’ll have these delicious popcorn balls ready for eating! Whether that’s for a Halloween treat or just for a quick dessert!

These simple and delicious popcorn balls come together in minutes for the perfect snack or sweet treat.

Let me start out by saying, I love to make any type of popcorn recipe.

Plain, buttered, sweet, or savory I will take it all. So naturally, I was very excited for the opportunity to pull together a delicious and simple marshmallow popcorn ball recipe to share with you all.

Love easy vintage snacks like this one? Try this old-fashioned peanut brittle next.

[feast_advanced_jump_to]

Hey Fantabulosity readers, it's Meg again popping in from Meg's Everyday Indulgence with another fun and delicious recipe to share with you all.

Why You’ll Love This Recipe

  • They’re made without corn syrup! So if you want to do without that, you can use marshmallows that don’t have corn syrup!
  • Made with marshmallows and other ingredients that you probably already have on hand! (We love anything “marshmallow”, especially this marshmallow fruit dip!)
  • They’re fun to make with the kiddos.

Popcorn Balls without Corn Syrup

What I also love about this recipe, is that it doesn’t use corn syrup. Most marshmallows have corn syrup but if you get marshmallows such as Dandies All Natural Marshmallows, the ingredients do not list corn syrup.

Ingredients

Let's start by discussing these Popcorn Balls’ ridiculously easy ingredient list.

Ingredients You’ll Need:

  • Plain popped popcorn
  • Butter
  • Marshmallows
  • Kosher salt
  • Pure vanilla extract
ingredients on the table for popcorn balls

How to Make Marshmallow Popcorn Balls

First, you need to pop your popcorn. I used my air popper to pop the popcorn and ended up needing about ½ cup of popcorn kernels.

You can also pop your kernels on the stovetop or even use plain microwave popcorn.

You'll need 16 cups of popcorn for the recipe, and once the popcorn is popped, make sure to remove any unpopped kernels.

This step may seem tedious but you don't want to bite into a hard kernel while enjoying your popcorn ball.

Set the popcorn aside.

Marshmallows + Butter

Next up, melt the butter and marshmallows in a large stockpot. Make sure it's big enough to hold all your popcorn which you'll be adding in a minute. (Image 1 below.)

Once the butter and marshmallows are melted together, (Image 2 below) remove from the heat and stir in the salt and vanilla extract. (Image 3 below.)

Stir in the popcorn. Keep stirring to ensure every piece is coated in marshmallowy goodness.

Let it cool for a few minutes, until it's a good temperature for you to handle with your hands. This next step is vital in your popcorn ball success.

step by step collage of making marshmallow popcorn balls

Shape into Popcorn Balls

Spray your hands well with nonstick cooking spray. Otherwise, you will end up with a huge sticky mess on your hands.

Measure out 1 cup of the mixture and roll into a ball. (Image 6 below.)

how to shape marshmallow popcorn balls

Place on parchment paper and keep moving until all your popcorn mixture has been used up. (See image below.)
You will probably need to respray your hands a few times throughout the process.

popcorn balls on parchment paper on baking sheet

Variations

You can simply serve your popcorn balls as they are or you can jazz them up in several different ways.

The easiest way to fancy them up is to add a long, festive toothpick. I grabbed these cute picks at Hobby Lobby and they came in a pack with a variety of fun, bright colors.

These simple and delicious popcorn balls come together in minutes for the perfect snack or sweet treat.

Another cute option that would be a huge hit with adults and kids alike, sprinkles! After you've shaped your popcorn balls, roll them in sprinkles. You can make them festive for any holiday or event.

My last fun idea to make these a little extra special involves food coloring. Mix in food coloring after melting the butter and marshmallows to make these popcorn balls any color you want.

Can't you see cute little pink or red popcorn balls wrapped in cellophane for a fun Valentine's surprise?!

marshmallow popcorn balls on table

How long are popcorn balls good for?

It can vary but if stored well, in an airtight container, they should be good for up to 5 days!

So Many Reasons to Make Marshmallow Popcorn Balls

There are so many reasons to make these popcorn balls. My kids were more than happy to be my little taste testers on this recipe for their after-school snack.

They would also be a really fun and different option for a bake sale or potluck at school or church. I always love it when there is something besides the typical cookies or brownies to choose from.

Make them festive, wrap them in cellophane, and add them to the kids' Easter baskets for a delicious homemade addition.

popcorn balls on white table cloth

Want More Portable Treats?

If you are looking for more delicious, portable sweets like these marshmallow popcorn balls, you have to try this cookie dough fudge, hot chocolate muddy buddies, caramel corn, and chocolate + peanut butter energy bites.

Recipe

marshmallow popcorn balls on white background
Print Pin
5 from 43 votes

Easy Marshmallow Popcorn Balls

These simple and delicious marshmallow popcorn balls come together in minutes for the perfect snack or sweet treat.
Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10 popcorn balls
Calories 209kcal
Author Jessica Burgess

Ingredients

  • 16 cups popped popcorn (½ cup kernels) Here is how to pop popcorn!
  • 10 ounces mini marshmallows 6 cups
  • 5 Tablespoons unsalted butter
  • ¼ teaspoon kosher salt
  • ¾ teaspoon pure vanilla extract
  • Nonstick spray

Instructions

  • Go through popcorn and remove any unpopped kernels. Set aside. Lay a rectangle of parchment on the counter.
  • Heat a large pot (big enough for the popcorn) over medium low heat. Add butter and marshmallows. Stir until melted.
  • Remove from heat and stir in kosher salt and vanilla extract.
  • Add popcorn to pot and stir until completely coated. Allow to cool for 3 minutes.
  • Spray hands well with nonstick spray. Measure out a cup of the popcorn mixture. Roll into a ball.
  • Set on prepared parchment. Repeat until you have used all the popcorn. Store in an airtight container.

Video

Notes

Try not to squeeze the popcorn balls too hard, or it could make the popcorn balls too hard to bite. 

Nutrition

Serving: 1ball | Calories: 209kcal | Carbohydrates: 37g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 83mg | Potassium: 61mg | Fiber: 3g | Sugar: 17g | Vitamin A: 209IU | Calcium: 4mg | Iron: 1mg

Baked BBQ Pork Chops in the Oven

BBQ Pork Chops in the Oven are super simple but full of flavor! It’s an easy dinner idea that goes with so many great side dishes, especially these baked beans with hamburger. The recipe is similar to how to cook pork steaks and the result is a juicy, delicious cut of meat.

Hello again Fantabulosity readers. It's Meg from Meg's Everyday Indulgence again! I'm so pumped to share this recipe with you today. (Photos updated by Fantabulosity in 2024.)

Baked bbq pork chops on a bed on sliced onions.

I have a feeling a lot of you out there are always on the hunt for simple yet delicious dinners that you can get on the table in a flash. You know, the ones that don't require a mountain of ingredients that you don't have on hand. (Or at least the recipes that require little prep like this Coca-Cola BBQ Pulled Pork or bbq pork steak recipes.)

Why You’ll Love These Baked Pork Chops

If you love easy recipes that use simple ingredients, then you’ll love this one!

You’ll find that these baked pork chops use staple ingredients, so much like these broiled pork chops and these creamy crock pot pork chops, and I'm betting you already have all or most of these on hand.

  • Pork Chops
  • Onions
  • Barbecue Sauce
  • Basic Spices (to create a delicious, flavorful rub)

Also, since the pork chops are thinly cut and boneless, they cook very quickly, making them perfect for nights when you don't have much time to get dinner on the table.

Baking cuts of meat in the oven can result in a juicy, tender cut of meat, and these pork chops are no different. For complete temperature and timing guidance, see our full guide on how to cook pork chops in the oven.

Ingredients

Ingredients for baked bbq pork chops.

Pork Chop Rub

Before the boneless pork chops go into the oven to bake, a simple rub is sprinkled all over both sides.

All the ingredients in the rub are pretty basic pantry staples. This includes salt, pepper, garlic powder, onion powder, chili powder, and paprika.

Almost all of the spices are used in equal amounts (excluding the salt, and if you’re using table salt, you may want to use ½ teaspoon) so it's super simple to mix up and makes a big impact on the flavor.

The Secret to Good Pork Chops

This boneless pork chop recipe has a little secret that adds so much flavor to this cut of pork. By slicing an onion and and layering it along the bottom of your baking dish, adds a lot of flavor to the pork chops.

Baked pork chops on white plate, sitting next to cast iron skillet.

How to Cook Baked Pork Chops

First, as the chops sit on the onion slices and bake away, the onion flavor is imparted upon them. But no fear, it's not a crazy oniony taste that will cause your kids to revolt but a nice, subtle flavor boost.

Sliced onions in bottom of baking dish.
Uncooked pork chops and onions in baking dish.

The second plus is that once the chops are done cooking, the onions have softened and become seasoned with the rub, barbecue sauce, and pork juices, which makes for a great topping to your chops.

Baked bbq pork chops on plate with sliced onions.

TIP: You could easily double or triple the amounts and keep the extra in an airtight container to have it ready for next time.

Barbecue Sauce for Pork Chops

Now the great debate may be on. What kind of barbecue sauce do you like? Hot, sweet, smoky, all of the above?! I'm a sweet, Kansas City style barbecue sauce girl all the way. My husband grew up in KC and I grew up just a few hours away so it's in our DNA to like the sweet saucy stuff.

You obviously can use whatever kind of barbecue sauce you like best and they will all pair well with the rub.

Expert Tip

I chose to use somewhat thinly cut chops to keep this a quick cooking meal. I'm always on the lookout for quick, healthy and homemade dinner options for nights when we have dance, Cub Scouts or conferences so it's nice to have another option to add to the arsenal.

What to Serve with BBQ Pork Chops

There’s nothing better than the staples when it comes to sides dishes that go with BBQ. This red skin potato salad is one of our favorite savory salad recipes but pasta salad recipes are always a good option too! Or, it’s hard to have pork without this KFC Copycat Coleslaw recipe!

More Pork Chop and Pork Steak Recipes You'll Love:

If you love cuts of pork these are some other great easy recipes that you’ll want to try out for sure. Or, if you’re a fan of using the slow cooker, give these slow cooker bbq pork steaks a try! (Pork steaks are taken from the shoulder of a pig and are usually tougher than chops… but juicier.)

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

Print Pin
4.88 from 33 votes

Baked BBQ Pork Chops

Baked BBQ Pork Chops in the oven are a super easy dinner that's on the table in 30 minutes. Sweet, smoky, simple and delicious.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 119kcal
Author Jessica Burgess

Ingredients

  • 1 large yellow onion, sliced into ¼-inch rings
  • 1 Tablespoon olive oil
  • 4 ¼-inch thick boneless pork chops
  • ½ cup barbecue sauce

For the BBQ Rub:

  • 1 ½ Tablespoon kosher salt If using table salt, you may want to use less.
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon black pepper

Instructions

  • Preheat oven to 400 degrees F. Layer onions in a large cast iron skillet or 9×3 baking dish. Drizzle with olive oil. Set aside.
  • In a small bowl, combine the kosher salt, garlic powder, onion powder, chili powder, paprika and pepper. 
  • Sprinkle both sides of the pork chops with the bbq rub. Place the seasoned chops on top of the onions. Bake for 15 minutes. 
  • Remove from the oven and brush both sides of the chops generously with barbecue sauce. Bake another 10 minutes or until the internal temperature reaches 145 F. Remove from oven and let rest for 3 minutes before slicing. Top with onions when serving.

Video

Notes

This recipe is easy to double or triple if you need larger amounts.
Make sure not to overlap the pork chops so they cook evenly.

Nutrition

Serving: 1g | Calories: 119kcal | Carbohydrates: 20g | Protein: 1g | Fat: 4g | Sodium: 2528mg | Potassium: 163mg | Fiber: 1g | Sugar: 13g | Vitamin A: 565IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 0.6mg

Caramel Corn Recipe

This homemade caramel corn recipe doesn’t require baking and uses just a few, easy ingredients! Plus, make your popcorn using my easy homemade popcorn recipe and you’re ready for the ultimate fall, snack!

Caramel corn in black metal french fry stand.

Each year when the temps lower to…oh… say 40 degrees or so, I start craving all the winter goodies. Like this Peppermint latte, peppermint cake, sugar cookies, and well… just about anything not good for me. Caramel corn is one of those winter staples that I begin craving instantly

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I remember making caramel corn as a kid with my parents, and I thought it was one of the coolest things ever.  Now, I can make caramel corn with my kids and make our own memories!

Why You’ll Love This Easy Recipe

No baking required! Yes really. I love how it doesn’t take hours to make this recipe and you can start eating it as soon as it cools off. (For real, make sure it cools off. I can’t tell you how many times I’ve burnt my tongue because I’m too impatient.)

Ingredients

Labeled ingredients for caramel corn recipe.

With only using a few ingredients, you can make this super easy caramel corn at home too. Here are the everyday ingredients you’ll be using but make sure to see the recipe card below for the full list of ingredients and instructions all in one place.

  • Popped Popcorn – I prefer making my own with kernels so I don’t have to worry about the flavorings and extras that microwave popcorn tends to have.
  • Butter – Real butter is recommended here.
  • Light Brown Sugar – You can use dark brown sugar too!
  • Vanilla Extract – I prefer to use real vanilla, instead of imitation.
  • Baking Soda
  • Salt

How to Make the Caramel Corn

Making caramel corn on the stove top, no baking! It's so quick and easy!

First you’ll brown your butter, then add the brown sugar and salt. Allow those items to boil and then add vanilla and baking soda! Mix to combine and then pour over the prepared popcorn.

Pour caramel syrup over popcorn - homemade caramel corn recipe

Pour the caramel covered popcorn on to a greased, or parchment paper lined baking sheet and allow it the caramel to harden and dry.

Caramel Corn Recipe - easy

Pro Tips

  • I like to stir the popcorn after about 10 minutes while it’s cooling to help dry it out faster.
  • This caramel corn recipe is great to give out as gifts during the holiday season. Package it up in cute packaging with a gift tag (like these Christmas popcorn balls) and it’s ready to go! Just make sure it has cooled off before packaging or it will get soggy.
Hand holding a piece of homemade caramel corn.

More Snack Recipes

If you love easy snacks like this one, you’ll also love these new favorite snack recipes:

If you’re a caramel fan, this caramel cream pie is a crowd favorite.

Recipe

Caramel Corn in black metal stand.
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4.50 from 10 votes

Caramel Corn Recipe

It only takes a handful of ingredients to make this easy caramel corn recipe. No baking required for this quick snack recipe!
Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 16 servings
Calories 463kcal
Author Jessica Burgess

Ingredients

  • 8 cups Popped Popcorn
  • 1 cup butter
  • 1 cup light brown sugar
  • 2 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • 1 teaspoon salt or to taste (We like to use kosher salt.)

Instructions

  • Make plain popcorn by following this homemade popcorn recipe or using store bought, and place in large mixing bowl.
  • Melt butter in a saucepan over medium heat.
  • Add brown sugar and salt and stir until mixed.
  • Bring the butter and sugar mixture up to a boil, stirring consistently.
  • When it begins to boil, stop stirring and allow it to cook for 5 minutes, but after 4 minutes add vanilla and stir to mix.
  • Continue to boil for one more minute and then add the baking soda, stir until mixed in.
  • Grab the bowl of popcorn and drizzle the caramel sauce over the top. Using a spatula or wooden spoon, gently stir until all the popcorn is covered with the sauce.
  • Pour the popcorn out and spread out onto a flat surface to allow cooling. (i.e cookie sheet, wax paper, etc.)

Video

Notes

Although not required, I like to stir the popcorn after about 10 minutes of cooling to help speed up the process and keep the popcorn crunchy.

Nutrition

Serving: 1serving (about ½ cup) | Calories: 463kcal | Carbohydrates: 74g | Protein: 9g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 290mg | Potassium: 246mg | Fiber: 10g | Sugar: 14g | Vitamin A: 355IU | Calcium: 19mg | Iron: 2.6mg

Hot Cocoa Dip

Hot Cocoa Dip isn’t hot at all… it’s a no-bake dessert that only requires 4 ingredients: cream cheese, marshmallow fluff, Cool Whip, and hot chocolate mix. Serve it with your favorite cookies or graham crackers for a delicious and easy treat that’s creamy and sweet.

Hot Cocoa Dip in bowl, with marshmallows and graham crackers.

Who says desserts in the fall and winter must be baked in an oven? Not me! I love the flavors of this hot cocoa dip, all while it only takes a few minutes to whip up!

Serve it on a Christmas dessert board, this s’mores dip in the fall, or just to have on a holiday table for snacking.

Ingredients for Hot Cocoa Dip

Here’s what you’ll need for this easy recipe, below. Make sure to check the recipe card below for the full list of ingredients and measurements with instructions.

Ingredients to make hot cocoa dip on kitchen counter.

Notes of Key Ingredients

  • Whipped Cream: You can use homemade whipped cream as a substitute for Cool Whip. Simply whip heavy cream with a bit of sugar until it forms stiff peaks. Use it in the same quantity as the Cool Whip in the recipe.
  • Marshmallow Fluff: If you don’t have marshmallow fluff, you can substitute it with an equal amount of mini marshmallows melted with a little butter. Melt them gently over low heat and allow them to cool slightly before mixing them with the cream cheese.

How to Make This No Bake Dip

Cream cheese, marshmallow fluff, Cool Whip and hot cocoa mix all in a mixing bowl.
Hot cocoa dip in serving bowl, ready to top with marshmallows, chocolate chips or your favorites.

First, mix together the cream cheese and marshmallow fluff, using a hand mixer or a wooden spoon.

Then, mix in the hot chocolate mix until fully combined.

Lastly, using a spatula, fold in (meaning to carefully and gradually) stir the whipped cream in to the dip so it remains fluffy.

Pour in to a serving dish and serve with your favorite snacks. See ideas below.

Hot cocoa dip with marshmallows and chocolate chips on top, with graham crackers.

What to Serve with Hot Cocoa Dip

You can serve so many different yummy items with this dip. Here are some of my favorites:

  • graham crackers
  • vanilla wafers
  • mini cookies
  • pretzels
  • animal crackers

Extra Fun Ideas for this Dip:

  • Feel free to get creative with the toppings! Consider adding crushed peppermint candies, caramel drizzle, or chopped nuts to add different flavors and textures.
  • Additional flavors: Add a few drops of peppermint extract for a festive twist. Swirl in a couple of tablespoons of Nutella for an extra chocolaty flavor.

How to Store this Dip

  • Leftovers: Store any leftover dip in an airtight container in the refrigerator for up to 5 days.
  • Freezing: Although the texture may change, you can freeze the dip for up to 1 month. Thaw in the refrigerator before serving and stir well.

More Creamy Dessert Recipes

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!

If you’re a hot chocolate fan, you’ll also love these DIY hot chocolate gifts!

Recipe

Hot cocoa dip made with marshmallow cream, whipped cream and cream cheese.
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Hot Cocoa Dip

This creamy, no-bake, hot cocoa dip is ready in 10 minutes, and uses cream cheese, marshmallow fluff, Cool Whip and hot chocolate mix.
Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Calories 170kcal
Author Jessica Burgess

Ingredients

  • 1 cup whipped cream cheese original
  • ¾ cup marshmallow fluff
  • 1 cup frozen whipped topping (Such as Cool Whip) thawed
  • ⅓ cup hot chocolate mix

Instructions

  • In a large mixing bowl, blend the cream cheese and marshmallow fluff until smooth and well combined. (You can use a hand mixer or wooden spoon).
  • Add the hot chocolate mix powder to the cream cheese mixture. Mix until fully incorporated.
  • Gently fold in the thawed whipped topping using a spatula. Mix until the dip is smooth and fluffy.
  • Transfer the dip to a serving bowl. Garnish with mini marshmallows, chocolate chips and a dusting of cocoa powder if desired. Serve immediately or refrigerate until ready to serve. See "Notes" below for ideas on what to serve with this dip!

Video

Notes

Garnish Ideas:
  • Mini marshmallows
  • Cocoa powder
  • Chocolate chips
What to Serve with this Dip:
  • Graham crackers
  • Cookies
  • Vanilla wafers
  • Pretzels
  • Animal crackers

Nutrition

Serving: 1serving | Calories: 170kcal | Carbohydrates: 18g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 138mg | Potassium: 48mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 398IU | Calcium: 43mg | Iron: 0.1mg

Chicken Alfredo Lasagna

This Chicken Alfredo Lasagna is made without spinach and uses a jar of sauce to keep things quick and easy. Ready in just a little over an hour, this recipe is a great dinner recipe that the whole family will love.

Chicken Alfredo Lasagna in baking dish, being lifted out.

Chicken Alfredo recipes are hearty and comforting, especially when combined with delicious cheeses and tender chicken pieces. Love those flavors together? Try this Alfredo garlic bread recipe alongside this dish.

If you’re a spice lover, this Buffalo Chicken Lasagna is similar and is a fun twist on the classic. Or, for another lasagna favorite, this Lasagna Soup Recipe is a must-make during the cooler months.

Chicken Alfredo Lasagna Highlights

  • The ingredients in this recipe are simple, everyday ingredients, which you can usually keep on hand when you need a dinner recipe in a pinch.
  • Creamy and comforting, this lasagna is a comfort food recipe that even the kids will love.
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Key Ingredients

Here's what you'll need to make this chicken lasagna.

Ingredients for chicken alfredo lasagna on counter.

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

  • Lasagna Noodles: Use oven-ready lasagna noodles to skip the boiling step, or swap with gluten-free lasagna noodles if needed.
  • Ricotta Cheese: Cottage cheese can be used as a lower-fat option. 
  • Parmesan Cheese: Use freshly grated Parmesan for better texture and taste. You can also use Pecorino Romano for a similar flavor.
  • Egg: Adding an egg helps bind the ricotta mixture together, ensuring a firmer filling.
  • Garlic: You can substitute the granulated garlic with garlic powder or minced fresh garlic (though fresh garlic will provide a sharper taste).
  • Chicken: You can use rotisserie chicken for convenience (then use the bones to make this rotisserie chicken broth). Or, if you’d like to boil chicken for easy cooking, these boiled chicken breasts are a great option. You can substitute the cooked chicken with leftover Thanksgiving turkey.
  • Alfredo Sauce: I love using store-bought sauce to keep things quick and easy. However, you can make your own easy Alfredo Sauce if you prefer.
  • Mozzarella Cheese: Pre-shredded mozzarella can have anti-caking agents, so shredding your own cheese yields better melting. Provolone or Monterey Jack can be used for a different but mild, creamy melt.

How to Make Chicken Alfredo Lasagna

Complete instructions can be found in the recipe card below.

  1. Preheat the oven to 375°F. Lightly spray a 9 x 13-inch baking dish with cooking spray. Set aside. 
Cooked lasagna noodles on sheet pan.
Cook noodles and set aside.
Ricotta cheese and seasonings in mixing bowl.
Mix cheeses and seasonings.
Ricotta cheese mixture spread on lasagna noodles in baking dish.
Spread cheese mixture on to noodles.
Chicken added and Alfredo sauce on top of noodles for lasagna.
Spread chicken and Alfredo sauce on to cheese mixture.
Shredded mozzarella cheese sprinkled on top.
Sprinkle shredded mozzarella on top.
Unbaked chicken Alfredo lasagna in baking dish.
Repeat layers.
Chicken Alfredo Lasagna baked in baking dish.

Cover and bake lasagna in the oven for 30-35 minutes, and remove foil and bake for an additional 10-15 minutes.

Slice of Chicken Alfredo Lasagna on round plate.

Recipe FAQs

Is Alfredo sauce the same as lasagna sauce?

Typically, lasagna sauce is a red, tomato-based marinara sauce, but when making Alfredo lasagna, a white, creamy sauce is used.

Is the top layer of lasagna sauce or noodles?

Sauce and cheese are the top layers of lasagna. Typically the cheese is on the very top so it melts and toasts for a beautiful look.

Do you bake lasagna covered or uncovered?

Covering the lasagna for the majority of the bake time is recommended, and then uncovering towards the end is best for melting and toasting the top.

Storage Tips

  • Refrigerator: Store leftover lasagna in an airtight container or cover the baking dish tightly with plastic wrap or foil. It will last for up to 3 – 4 days in the refrigerator.
  • Freezer: Lasagna can be frozen for up to 2 – 3 months. Wrap individual portions or the entire lasagna tightly in plastic wrap and then in aluminum foil, or use a freezer-safe container.
  • To Reheat: Thaw overnight in the refrigerator if frozen. Reheat in the oven at 350°F for 20 – 30 minutes or until heated through. For faster reheating, use a microwave, covering the lasagna to retain moisture.
  • Make-Ahead: You can assemble the lasagna a day in advance. Cover it tightly with plastic wrap or foil and store it in the refrigerator until ready to bake. You can also freeze it unbaked. Assemble the lasagna, then freeze it before baking. Wrap tightly in plastic wrap and foil. When ready to bake, thaw in the refrigerator overnight, then bake as directed, adding about 10 – 15 minutes to the baking time if it's still slightly chilled.

Recipe

Chicken Alfredo Lasagna on round plate.
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5 from 1 vote

Chicken Alfredo Lasagna

This creamy chicken Alfredo lasagna turns a classic recipe in to a creamy, rich, dish that pasta lovers will adore.
Course Dinner, Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 9 servings
Calories 703kcal
Author Jessica Burgess

Ingredients

  • 12 lasagna noodles
  • 2½ cups ricotta cheese
  • ¾ cup grated parmesan cheese divided (½ cup + ¼ cup)
  • 1 large egg
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 3 cups cooked chicken shredded
  • 30 ounces jarred Alfredo sauce or use this alfredo sauce recipe
  • 4 cups shredded mozzarella cheese divided (shred block cheese for best results)
  • 2 Tablespoons fresh parsley chopped, for garnish
  • red pepper flakes optional garnish

Instructions

  • Preheat the oven to 375°F. Lightly spray a 9 x 13-inch baking dish with cooking spray. Set aside. 
  • Bring a salted pot of water to a boil. Cook the 12 lasagna noodles according to the package instructions. Drain and lay the noodles flat on a sheet pan, or lightly toss them in olive oil to prevent sticking.
  • Using a rubber spatula, combine 2½ cups ricotta cheese, ¾ cup grated parmesan cheese, 1 large egg, 2 teaspoons garlic powder, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, and ½ teaspoon black pepper in a medium mixing bowl.
  • Spread a thin layer of Alfredo sauce at the bottom of your prepared 9 x 13-inch dish.
    Place 3 lasagna noodles in a single layer on top of the sauce.
    Spread a layer of the ricotta mixture over the noodles (about 1 heaping cup).
    Top with a layer of shredded chicken (about 1 heaping cup).
    Then drizzle about ½ cup of Alfredo sauce over the chicken and spread evenly over the chicken.
    Sprinkle 1 cup of shredded mozzarella cheese over the sauce.
    Repeat this layering process twice (noodles, ricotta, chicken, Alfredo, mozzarella).
    There should now be three layers of filling.
  • On the final layer, place three more noodles over the final layer of filling.
    Pour the remaining Alfredo sauce on top of the noodles and sprinkle with the remaining ¼ cup of Parmesan cheese and the remaining cup of shredded mozzarella.
  • Cover with aluminum foil and bake for 30 – 35 minutes. Remove the foil and bake for an additional 10 – 15 minutes or until the cheese on top is golden and bubbly.
  • Garnish with extra fresh parsley and red pepper flakes (if desired). Let the lasagna rest for 10 minutes before slicing. 
  • Slice into 9 or 12 square pieces and serve. Enjoy!

Notes

  • Ensure the Alfredo sauce is spread evenly on all layers, particularly the top, to prevent the noodles from drying out.
  • To keep noodles from sticking together, cook them al dente and coat lightly with olive oil after draining. Lay out the noodles flat on a sheet pan. Use a piece of parchment paper to separate them if you need to layer them. 

Nutrition

Serving: 1serving | Calories: 703kcal | Carbohydrates: 36g | Protein: 42g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.002g | Cholesterol: 199mg | Sodium: 1455mg | Potassium: 343mg | Fiber: 1g | Sugar: 3g | Vitamin A: 847IU | Vitamin C: 1mg | Calcium: 494mg | Iron: 2mg