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Fried Tacos

Fried Tacos

Crispy and crunchy, these beef-fried tacos are fun to make! You’ll love the tasty filling wrapped in a crunchy, quick-fried tortilla.

They’re an easy dinner recipe made in only 30 minutes and something the whole family will love! Serve them with an easy salsa recipe, and a side of this guacamole recipe.

Cooked fried tacos on wooden cutting board.

It’s no secret that we love tacos. Doesn’t everyone? You can make them crunchy with chicken, make a taco salad recipe, or turn them into a creamy taco soup. The flavors may be similar, but everyone has their favorite textures!

If you’re looking for fresh new ideas in between tacos, I also love making chicken fajita wraps for an easy lunch, and steak quesadillas can easily be made ahead.

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Why You’ll Love This Recipe

  • Quick and easy: Brown the beef, then fry the tacos and serve!
  • Tasty leftovers: Easily reheat leftovers in a dry pan so you can get the mess of frying out of the way once.
  • Perfect toppings: Just meat and cheese are in these tacos, and everyone can add their own toppings!

Ingredients Needed

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

Labeled ingredients for fried tacos on counter.
  • Beef – Use a lean ground beef and also drain the fat before adding the seasoning.
  • Taco seasoning – Use your family’s favorite, whether it’s spicy or mild.
  • Corn tortillas – Look for thicker ones, generally yellow corn, so they won’t tear when you fill and fry.
  • Cheese – Just a bit to add creaminess to the beef.
  • Oil – Select a neutral frying oil.

Substitutions

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

  • Cheese – swap out cheddar for Monterey Jack, Mexican blend, or even chihuahua.
  • Meat – feel free to use ground chicken or turkey instead. Use Chicken Taco Seasoning for amazing flavor.

Variations

  • Cook Method – this recipe can also be made in the slow cooker if needed. Simply brown the meat first and then add the remaining ingredients to the slow cooker and cook on low for 6-8 hours.

Equipment

I recommend using a candy thermometer to ensure your frying oil is the correct temp!

How to Make This Fried Tacos Recipe

These fried tacos are broken into 3 components:

  • brown the beef
  • fill the tacos
  • fry and serve

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

Steps 1-4 of how to make fried tacos.

STEP 1. Brown the beef. Brown the beef in a skillet until cooked through (Images 1 & 2).

STEP 2. Season the meat. Add water and seasoning and stir to combine (Images 3 & 4).

Steps 1-4 of how to make fried tacos.

STEP 3. Fill tacos. Add shredded cheese and beef to each tortilla, being sure not to overfill so they still close neatly (Images 5 & 6).

Tip: Gently heat the tortillas in the microwave before filling and folding to help them resist tearing. The package will usually have suggestions on how to do this.

STEP 4. Fry tacos. Once your oil is hot, place two tacos in the pan. You may need to hold them shut with tongs initially (Image 7).

STEP 5. Flip tacos. Cook on the second side and then remove to a paper-towel-lined plate to drain while you cook the remaining tacos (Image 8).

Fried tacos on a wooden cutting board.

Recipe Pro Tips

  • Use the right tortillas. Use regular corn tortillas that are thicker, so they don’t tear.
  • Correct temperature. Your oil should be around 375 for perfect frying. Hotter, and they may burn. Colder, and they will soak up lots of oil.
Fried taco being dipped in to salsa, on wooden cutting board.

Recipe FAQs

How do I store and heat leftovers?

Store cooled tacos in the fridge for a few days. You can reheat in a dry pan on the stove or pop them in the oven for a few minutes. I don’t recommend the microwave as they will be soggy.

What are fried tacos called in Mexico?

These are known as tacos dorados in Mexico. Any sort of fried taco has this name, and if you roll them up before frying they are then flautas.

What oils are good for frying?

Vegetable, peanut, and canola oil are all good options for frying. These will work for both shallow and deep-frying foods. Just make sure your oil doesn’t come up too far in your pan so it doesn’t overflow when you add the tacos.

What to Serve with Pan-Fried Tacos

Make sure you have everyone’s favorite toppings on hand – salsa, sour cream, guacamole, and even smoked queso would be a great dip. A quick taco bean dip can also cool things down.

More Taco 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

Fried tacos on wooden cutting board.
Print Pin
5 from 1 vote

Fried Tacos

Crispy and crunchy, these fried tacos are fun to make! You'll love the tasty filling wrapped in a crunchy, quick fried tortilla, giving them a texture that is delicious!
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 servings
Calories 301kcal
Author Jessica Burgess

Ingredients

  • 1 Pound Lean Ground Beef
  • 1 Packet Taco Seasoning
  • ⅔ Cup Water
  • 20 Corn Tortillas
  • 2 Cups Cheddar Cheese or Mexican Blend Cheese
  • ¾ to 1 Cup Cooking Oil

Instructions

  • Brown ground beef over medium heat breaking into small pieces while cooking.
  • Once the beef is done and no longer pink stir in water and taco seasoning. Return to a boil then reduce to a simmer until thickened; about 3-4 minutes.
  • Prepare your tacos by placing a small amount of cheese and meat inside each tortilla then folding in half. (I strongly recommend warming your tortillas before filling to make them easier to fold.)
  • Heat oil over medium to medium high heat. The oil needs to be at least 375 degrees but not over 400 degrees or the tacos will burn.
  • Place tacos, two at a time, into the hot oil; do not overcrowd your pan. You may need to briefly hold the tortilla closed with tongs, to make sure they stay closed.
  • Cook until golden brown on each side; about 30 to 45 seconds on each side.
  • Once done remove with tongs and allow any oil to drain back into the pan before placing on a paper towel lined plate or pan.
  • Once the tacos are done and slightly cooled, top with your favorite toppings and enjoy!

Notes

  • Warming tortillas will help them not to break when folding.
  • Do not overfill your tortillas as they will possibly break and not stay closed while cooking.
  • I recommend using the regular corn tortillas, not the thin ones. Also white or yellow corn tortillas will work great.
  • We loved these with salsa, cilantro, onions, and sour cream, but you could use any of your favorite taco toppings. Such as pico de gallo, avocado, jalapenos, tomatoes, lettuce etc.
  • I prefer reheating in a skillet on the stove top or you can warm them in the oven. You can use a microwave but they will be more soggy this way.

Nutrition

Serving: 2tacos | Calories: 301kcal | Carbohydrates: 24g | Protein: 16g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 483mg | Potassium: 240mg | Fiber: 4g | Sugar: 1g | Vitamin A: 556IU | Vitamin C: 2mg | Calcium: 206mg | Iron: 2mg

Cornflake Fried Chicken

Want to know the secret to super crispy fried chicken? It’s all about what you bread your chicken with. Give this Cornflake Fried Chicken a try, as a fun alternative to traditional fried chicken.

Yes! We’re really coating chicken in Corn Flakes Cereal and it’s better than you can even imagine! Soon, this will become an easy dinner recipe on rotation for your meal planner!

Cooked cornflake fried chicken on white platter.

Who doesn’t love crispy chicken? No one will be complaining about boring, bland chicken breasts when you whip these up. I also love this texture for crispy chicken sandwiches, and you can even cut them down to make cute chicken sliders for game day.

I know not everyone is a fan of frying, whether it’s the mess of it or consuming the fat. These are shallow fried which I find easier to control messes! You can always choose to bake your chicken with a coating and still achieve a crispy coating.

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Why You’ll Love This Recipe

  • Crispy and crunchy: Get restaurant-quality chicken without the cost of going out to eat.
  • Super flavorful: We’re adding lots of seasoning to the cornflakes to achieve the perfect taste. It’s still neutral enough to go with any cuisine.
  • Frozen chicken: Do yourself a favor and make extra to freeze! You’ll have dinner in a flash the next time you need it.

Ingredients Needed

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

Labeled ingredients for cornflake fried chicken.
  • Chicken – You can either slice up your own chicken breasts or use the pre packaged chicken tenders. I prefer to cut mine to make them the size I like.
  • Cornflakes – Be sure and get plain cornflakes, not frosted flakes! These are the base of our breading and we will be seasoning it like mad.
  • Flour – Flour helps to coat the chicken so the egg and breading stick to each piece.
  • Seasonings – Feel free to adjust these to your liking. For example, if you have regular paprika rather than smoked, use that instead.

Substitutions

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

  • Flour – use a 1-to-1 gluten-free substitute if you’d like. Keep in mind though that not all brands of corn flakes are gluten-free, so read the labels if you need that!
  • Cereal – try crushing up Cheerios, or any plain Chex variety.
  • Egg wash – use a Dijon mustard or hot honey before adding the breading.

Variations

  • Bake – feel free to make this cornflakes chicken in the oven. Preheat the oven to 400°F and arrange the chicken on a wire rack set over a baking sheet. Bake for 20-25 minutes or until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F.
  • Deep Fry – Fill a Dutch oven or a heavy-bottomed saucepan with about 3 inches of vegetable oil. Heat the oil over medium heat until it reaches 350°F (I highly suggest you use a candy thermometer to check the temperature of the oil). Carefully lower the chicken pieces into the oil (do not crowd the oil) and fry for 5 minutes or until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F. Transfer the chicken to a wire rack to allow the oil to drain off. 

Equipment

Especially if deep frying, I highly recommend a candy thermometer. This tells you if your oil is the correct temperature. If it’s too hot, your breading will burn before the chicken cooks through. If too cool, the chicken will soak up the oil rather than fry in it. You’ll also want an instant-read thermometer to check the temperature of the cooked chicken.

If you have a cooling rack that fits in a half sheet pan, that is the perfect way to let the chicken drain and cool.

How to Make Cornflake Chicken

Prepare everything in stations so you are ready to bread and fry! It’s so much easier to have everything in place instead of needing to grab something when your fingers are coated in egg and flour.

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

Steps 1-4 of how to make cornflake fried chicken.

STEP 1. Prepare breading. Crush the cereal and add seasonings. Stir to combine (Image 1). Set out bowls of flour and egg.

STEP 2. Coat the chicken wedge each piece of chicken through flour then egg, (Images 2 & 3) and finally into the breading. Gently press the breading into the chicken so it doesn’t fall off (Image 4).

Cornflake battered chicken cooking in skillet.

STEP 3. Heat oil in a skillet. Heat your oil so that the chicken immediately sizzles when added. Flip once the first side is browned.

Tip: Wear an apron when frying! I also find I have to wipe down the floor in front of the stove when I am done as oil tends to splatter everywhere even if you are shallow frying.

STEP 4. Drain and cool. Let the chicken rest on a wire rack over paper towels for any excess oil to drain.

Flipped cornflake chicken in skillet.

Recipe Pro Tips

  • Crush the cereal. When crushing the cornflakes, make sure to leave some larger pieces. This isn’t supposed to be a fine flour coating, but have nice crispy pieces.
  • Dredge easily. Use one hand to dip the chicken into the flour, then the other to move to the eggs. This keeps your hands from getting a thick coating.
Cooked cornflake fried chicken on white platter.

Recipe FAQs

Can I make cornflake fried chicken ahead of time?

You can. Bread the chicken and arrange it in a single layer on a baking sheet. Place it in the freezer for a couple of hours to firm up (this is called flash freezing). Once the chicken is firm, transfer it to an airtight, freezer-safe container and store it in the freezer for up to 2 months. 

When you are ready to enjoy, arrange the chicken on a wire rack set over a baking sheet and bake at 400°F for 30-35 minutes or until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F.

Why use chicken breasts instead of tenders?

Honestly either one will work fine. I like cutting my own chicken breasts because it allows me to control the size of my chicken strips (this is great to ensure even cooking time) but chicken tenders will work just fine. 

What to Serve with Cornflake Chicken

I definitely recommend having your favorite dips on hand! Pretzel cheese dip is also great on chicken, and a spicy jalapeño ranch would pair nicely. Roast up your favorite veggies as a quick side dish.

Cooked piece of cornflake chicken dipping in to mustard.

Storage

  • Refrigerator. Allow the chicken to cool to room temperature before sealing it in an airtight container and storing it in the refrigerator. You can keep it there for up to 4 days. 
  • Freezer. Once the chicken has cooled completely, transfer it to an airtight container or freezer bag (make sure to get as much air out of the bag as possible) and store it in the freezer for up to 3 months. Allow the chicken to thaw in the fridge before reheating.  
  • To reheat. Allow the chicken to sit at room temperature for 15 minutes or so while you preheat the oven to 400 degrees F. Arrange the chicken on a wire rack set above a baking sheet and bake for 12-15 minutes or until heated through.  I don’t recommend reheating in a microwave, the corn flakes. While still tasty, the cornflakes lose their crispiness and have a soggy dry texture when reheated in the microwave.

More Chicken 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

Cornflake fried chicken on plate, with fresh parsley sprinkled on top.
Print Pin
5 from 4 votes

Cornflake Fried Chicken

I've got the secret to super crispy fried chicken! It's all about what you bread your chicken with. Give this Cornflake Fried Chicken a try and you won't make anything else.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 6 servings
Calories 427kcal
Author Jessica Burgess

Ingredients

  • 4 cups cornflakes
  • 1 teaspoon smoked paprika
  • 1 ½ teaspoons salt
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground black pepper
  • 1 teaspoon mustard powder
  • 1 teaspoon chili powder optional
  • 2 eggs
  • 1 tablespoon water
  • 2 pounds boneless skinless chicken breasts cut in half lengthwise
  • ½ cup flour
  • 1 ½ cups vegetable oil
  • Chopped fresh parsley to garnish

Instructions

  • Make the breading. Lightly crush the cornflakes and mix them with the smoked paprika, salt, garlic powder, onion powder, pepper, mustard powder, and chili powder.
  • Prepare to bread the chicken. Whisk together the eggs and the water in one bowl and put the flour in another.
  • Bread the chicken. One piece at a time, dredge the chicken in flour before coating it in the egg wash and then in the corn flakes mixture. Set them aside in a single layer until all of the chicken strips are breaded. A cooking sheet with parchment paper works well for this.
  • Fry the chicken. Heat the oil over medium-high heat in a large, heavy-bottomed skillet. Fry the breaded chicken pieces for 4 minutes on either side or until an instant-read thermometer inserted into the thickest part of the chicken reads 165 degrees F. You may have to fry the strips in batches so that they are not overlapping. Transfer the chicken to a wire cooling rack.
  • Rest. Let the cornflake chicken rest for about 5 minutes. This will allow the corn flakes to get nice a crisp!
  • Serve. Serve warm garnished with fresh parsley.

Notes

  • You may also use chicken tenders if you don’t want to cut your own chicken breasts.
  • Feel free to “deep fry” as well if you like! I just always like using less oil total so go the shallow fry route.
  • Nutrition facts are calculated with 1 tablespoon frying oil absorbed per serving.

Nutrition

Calories: 427kcal | Carbohydrates: 25g | Protein: 37g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 921mg | Potassium: 656mg | Fiber: 1g | Sugar: 2g | Vitamin A: 722IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 7mg

Rocky Road Cookies

Semi-sweet chocolate chunks meet mini marshmallows inside these delectable rocky road cookies. All you need are three simple ingredients to make the chocolate cookie base before you add in your mix-ins, making these chocolatey cookies a dream come true!

If you love classic Rocky Road ice cream, you’re in for a treat with these chocolate lover’s dream cookies! It’s a cookie recipe that you’ll want to hang on to in your recipe box, along with these similar turtle cookies!

Rocky road cookies spread out on white counter.

Obsessed with all things chocolatey? Me too. Check out my yummy Chocolate Cream Cheese Pie or Oreo Brookies to satisfy more of your chocolate-loving sweet tooth after making this Rocky Road cookie recipe! Or, for another chocolate cake mix cookie, these Devil’s Food cookies are a must-make!

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❤️ Why You’ll Love This Recipe

  • It uses a few ingredients: With only 3 ingredients for the cookie base, these chocolate cookies are super simple!
  • Customizable: While the original rocky road cookies recipe calls for mini marshmallows, semi-sweet chocolate chunks, and peanuts, you can easily change it up with some more of your favorite treats!
  • Ready in only 20 minutes: From ingredients to wire rack chilling, this recipe only takes 20 minutes to make.

🧾 Ingredients Needed

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

Labeled ingredients for rocky road cookies.
  • Chocolate Cake Mix – I used a basic chocolate cake mix for this recipe.
  • Chocolate Chunks – I highly recommend chunks of chocolate over chocolate chips for a dreamy melty chocolate cookie.
  • Peanuts – Unsalted peanuts are what this recipe calls for. No need for salted!

📖 Substitutions

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

  • Eggs – If you’re short on eggs, you can use applesauce in this recipe instead.
  • Canola Oil – You can swap this out for any oil you prefer.

📖 Variations

Easily change up this basic Rocky Road cookie recipe with a few simple variations:

  • Cake Mix – You can use chocolate fudge, milk chocolate, or devil’s food cake mix for this recipe. You could even take it a step further and go with a flavored chocolate cake mix.
  • Chocolate – Feel free to use your favorite chocolate for this recipe. Just remember, chunks of chocolate bars will serve the best results and are always the right answer for cookies!
  • Nuts – You don’t have to stick to peanuts for this recipe. Crunchy nuts like pecans, almonds, or walnuts would also be great options to take the cookies to the next level.

👩🏻‍🍳 How to Make Chewy Rocky Road Cookies

This fudgy chocolate cookies recipe is super simple to make. I am talking, 3 steps from start to finish!

These Rocky Road Cookies are broken into 3 components:

  • making the cookie base
  • adding your mix-ins
  • baking to ooey-gooey perfection

I suggest doubling this recipe because you are not going to be able to get enough out of the 15 cookies the original makes. You will run out on day one and crave more of the gooey marshmallows and melty chocolate from these chewy chocolate cookies!

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

Begin by preheating your oven to 350 degrees and line two large cookie trays with a layer of parchment paper. You could also use a silicone mat.

Steps 1-4 of how to make rocky road cookies.

STEP 1. Make the cookie base. In a large bowl, combine the cake mix, eggs, and oil until you achieve a smooth mixture. You could also use a stand mixer or electric hand mixer for this on medium-high speed. (Image 1).

STEP 2. Add mix-ins. Gently fold in ½ cup each of marshmallows, chocolate chunks, and peanuts. (Image 2).

STEP 3. Scoop and Set. Use a large scoop to place the cookie dough onto each prepared baking sheet, ensuring there’s about two inches of space between each scoop. You can use a medium cookie scoop to get a greater number of cookies within the batch. Top each dough ball with 2-3 chocolate chunks and peanuts. (Image 4).

Tip: Push in any marshmallows around the outside of the dough ball shape to prevent overspilling some melted marshmallows that lead to misshapen cookies. If you like a crispy edge, ignore this tip!

Baked rocky road cookies on parchment paper.

STEP 4. Bake. Bake in the preheated oven for 9-10 minutes.

STEP 5. Finish ’em off. Once the cookies are out of the oven, add 3-4 mini marshmallows on top of the cookies. Then, return the cookies to the oven for an additional 1 minute before placing them on your cooling rack.

Bite taken out of rocky road cookie.

💭 Recipe Pro Tips

  • Add the last-minute marshmallows. Adding a few marshmallows on the tops of each cookie at the end of baking will lead to some extra ooey-gooeyness!
  • Use quality chocolate. Your chocolate cookies are only as good as the chocolate you use. Splurge a bit here on some delicious chocolate!
Stacked rocky road cookies, separated by wax paper.

📋 Recipe FAQs

What are Rocky Road cookies made of?

Rocky Road cookies have a chocolate base and are filled with mini marshmallows, chocolate chunks, and peanuts. To keep things easy, you can use a base chocolate cake mix for the cookie as I did in this recipe.

What type of nut is in Rocky Road?

Peanuts are the usual nut that is in Rocky Road, however, you can change it up with almonds, walnuts, or pecans.

How to make Rocky Road cookie bars?

To turn this Rocky Road chocolate cookies recipe into a bar recipe, simply press the cookie dough mixture into a large baking dish and bake for roughly 20 minutes. Check for doneness around the 17-minute mark.

Why are they called Rocky Road cookies?

Rocky Road cookies are named after the famous ice cream flavor “Rocky Road.” The term “rocky road” is often associated with a combination of chocolate, marshmallows, and nuts. The name is thought to have originated in the United States during the Great Depression, as a way to describe something that was rough and bumpy, just like the texture of these cookies or the ice cream.

How to get a circle cookie shape?

Cookies oftentimes come out of the oven in imperfect shapes. To get that perfect circle cookie look, use a large round cookie cutter or glass to stick around the outside of the cookie and gently swirl the cookie around in the glass to re-shape it into beautiful cookies.

What is the key to a good chewy cookie?

Making good, chewy Rocky Road cookies comes back to how much moisture is in your batter prior to cooking. Be sure to stick to the measurements to ensure a yummy, chewy texture.

🍽 What to Serve with Chocolate Rocky Road Cookies

Serve these yummy Rocky Road cookies with your favorite ice cream or a tall glass of milk. If you’re looking to take it a step further, try out a cookie dip like this Oreo Dip or this Marshmallow Fluff Dip.

❄️ Storage

Keep the cookies in an airtight container at room temperature for a maximum of three days. To prevent them from sticking together, consider placing a piece of parchment paper between the layers.

Feeling like Cookie Monster lately? Indulge in some of these yummy cookie recipes below! Or if you’re just looking for something sweet, you’ll love all of our 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 rocky road cookie.
Print Pin
5 from 1 vote

Rocky Road Cookies

These simple Rocky Road cookies come together in 20 minutes or less from start to finish and are made with a chocolate cake mix bake and yummy chocolate chunks for chocolate gooey-ness!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 15 cookies
Calories 225kcal
Author Jessica Burgess

Ingredients

  • 1 box chocolate cake mix
  • ⅓ cup canola oil
  • 2 large eggs
  • ½ cup mini marshmallows plus extra for topping the cookie
  • ½ cup semi-sweet chocolate chunks plus extra for topping the cookie
  • ½ cup roasted unsalted peanuts, plus extra for topping the cookie

Instructions

  • Preheat your oven to 350 degrees Fahrenheit.
  • Line two large cookie trays with parchment paper and set them aside.
  • In a large bowl, combine the cake mix, eggs, and oil until you achieve a smooth mixture.
  • Gently fold in ½ cup each of marshmallows, chocolate chunks, and peanuts.
  • Use a large scoop to place the cookie dough onto the prepared trays, ensuring there’s about two inches of space between each scoop. Top each dough ball with 2-3 chocolate chunks and peanuts.
  • Bake in the preheated oven for 9-10 minutes.
  • Once the cookies are out of the oven, add 3-4 mini marshmallows on top of each cookie. Then, return the cookies to the oven for an additional 1 minute.

Notes

  • When baking these cookies, don’t be surprised if they don’t come out perfectly round. As the marshmallows melt during baking, they might spill out and cause some misshapen cookies. To prevent this, be mindful when scooping the cookie dough, avoiding an excessive amount of marshmallows on the sides or bottom of the dough balls. If you notice large marshmallow pieces sticking out, gently push them back into the dough ball. You can also use a cookie cutter (larger than your cookies) or the edge of a glass to shape the cookies back into circles right after taking them out of the oven.
  • Chocolate fudge, milk chocolate, or devil’s food cake mix are all suitable for this recipe.
  • If you don’t have chocolate chunks, you can substitute them with chocolate chips.
  • Similarly, you can replace peanuts with walnuts, cashews, almonds, or pecans. If using any of these nuts, it’s recommended to roughly chop them before adding them to the cookie dough, and toasted nuts will impart the best flavor.
  • To ensure consistent cookie sizes, use a cookie scoop. This not only enhances presentation but also helps maintain uniform baking times.

Nutrition

Serving: 1cookie | Calories: 225kcal | Carbohydrates: 25g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 27mg | Sodium: 252mg | Potassium: 166mg | Fiber: 1g | Sugar: 14g | Vitamin A: 35IU | Calcium: 51mg | Iron: 2mg

Peanut Butter Fluff

Peanut Butter Fluff: Creamy peanut butter meets cream cheese goodness in this delicious peanut butter dip recipe. Made with all things yummy, this delicious dip will become your new go-to snack recipe for movie nights, family gatherings, and birthday parties. Peanut butter lovers won’t be able to get enough!

Peanut butter fluff in white bowl, with Nutter Butter cooking dipping out of it.

Obsessed with creamy dip recipes for snacks? Check out this Oreo Cookie Dip or this Banana Pudding Dip ASAP! They’re no-bake recipes that are easy to make and perfect for snacking.

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Why You’ll Love This Recipe

  • It uses easy-to-find, simple ingredients: All of the ingredients you’ll need to make this peanut butter cookie dip are easy to find at your local grocery store making your shopping list simple as can be.
  • Make-ahead recipe: You can easily make a big batch of this sweet treat ahead of time and snack on it all week long.
  • Comes together quick: This dip recipe comes together in minutes before needing to chill which makes it ideal for making the morning of your party!

Ingredients Needed

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

Labeled ingredients for peanut butter fluff.
  • Cream Cheese – Make sure you use room temperature, softened cream cheese for this recipe.
  • Peanut Butter – We used creamy peanut butter for this recipe to make the dip super creamy.
  • Marshmallow Cream – This ingredient is essential for creating that fluffy dip!
  • Peanut Butter Cups – If you have extra, make these chocolate chip peanut butter cup cookies!

If you love anything peanut-flavored, you’ll also love this vintage peanut brittle recipe!

Substitutions

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

  • Peanut Butter – Natural peanut butter would work for this recipe, too. If you cannot have peanut butter, any alternative nut butter would work. Just make sure it is creamy!
  • Dairy – Feel free to use your favorite dairy-free products in this recipe.

Variations

There are a few different variations you can make with this yummy dip recipe:

  • Candies – We used Reese’s peanut butter cups and Mini Chocolate Chips for this recipe, but feel free to use whichever chocolatey candies you enjoy most. Some peanut butter chips would also be yummy! For an extra crunch, try out some graham crackers or even potato chips.
  • Peanut Butter – While we enjoy the use of creamy peanut butter most, you could swap in your favorite chunky peanut butter.
  • Cocoa Powder – Change up this recipe and make it a chocolate peanut butter dip by mixing in some cocoa powder.

How to Make Peanut Butter Mousse

Putting this creamy peanut butter dip together is super simple.

This Peanut Butter Fluff is broken into 2 components:

  • Mixing together
  • Chilling

I suggest making this dip the morning before you plan to serve it for optimal chilling time.

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

You’re going to start this crowd-pleaser recipe by bringing out a large bowl and electric mixer. If you prefer a stand mixer, you can use that instead of a hand mixer.

Then go ahead and pop the chopped peanut butter cups and mini chocolate chips into the freezer, using freezer-safe containers or ziplock bags. Now we can get started!

Steps 1-4 of how to make peanut butter fluff.

STEP 1. Whip together the base. Begin by putting the cream cheese spread, marshmallow creme, and peanut butter in the bowl of a stand or hand mixer with a paddle attachment. Mix them on medium speed until they are well combined. (Image 1).

Tip: Make sure your cream cheese is at room temperature to avoid clumps.

STEP 2. Add vanilla extract. Reduce the speed to low and gradually add the vanilla extract, mixing thoroughly.

STEP 3. Fold in whipped topping. Using a rubber spatula, gently fold in the whipped topping until fully incorporated. (Image 2).

STEP 4. Fold in your candies. Retrieve the frozen chocolates and blend in ¾ of a cup of mini chocolate chips and 2 cups of peanut butter cups. Place the remaining peanut butter cups and mini chocolate chips back in the freezer. (Image 3).

STEP 5. Chill. Transfer the prepared peanut butter fluff to your serving dish and refrigerate it for 2-3 hours to chill. (Image 4).

Peanut butter fluff in white bowl, with Reese's Cups on top.

STEP 6. Serve. When you’re ready to serve, sprinkle the remaining ¼ cup of mini chocolate chips and the remaining cup of peanut butter cups on top. Serve with optional side accompaniments.

Close up of peanut butter fluff, with hand dipping Oreo cookie in.

Recipe Pro Tips

  • Allow to fully chill. This recipe tastes best chilled for at least 2-3 hours.
  • Correct temperature. Make sure your cream cheese is softened and your candies are frozen for optimal dip-making.

Recipe FAQs

Can I halve or double this recipe?

Peanut Butter Fluff is perfect for gatherings, and this particular recipe yields a generous portion. If you prefer a smaller batch, you can easily halve the ingredients. Or if you are feeding a large crowd, it is very easy to double!

Why do I need to freeze the chocolates?

Before cutting the chocolates, I recommend freezing them. This minimizes mess and prevents them from melting everywhere.

How to fold in whipped cream to peanut butter fluff?

When adding the whipped topping, consider doing it in stages. This approach makes it much simpler to blend into your fluff.

What other candies can I use in peanut butter fluff?

Feel free to get creative with the candies! Try using Reese’s Pieces or even chopped Butterfinger for a fun twist!

How can I make this recipe healthier?

For a healthier version, you could swap in PB2 powder for the peanut butter or Greek yogurt for the cream cheese. This will also add more protein!

What is good to dip in peanut butter fluff?

Peanut butter fluff dip is incredibly versatile, and there are numerous delectable options for dipping. Fresh fruit slices like apples, bananas, strawberries, and grapes provide a healthy and refreshing contrast to the sweet and creamy dip. Classic choices such as chocolate graham crackers or chewy peanut butter cookies offer a satisfying crunch that pairs perfectly with the peanut butter and marshmallow flavors of this creamy dip. You can also try out the savory side with pretzels or even potato chips for a delightful blend of salty and sweet. If you’re feeling adventurous, try dipping crispy bacon strips for a unique twist. Other options include marshmallows, cookies, rice cakes, celery sticks, and even mini donut holes.

What to Serve with Peanut Butter Fluff

There are so many options for dipping, but I would suggest starting with some new recipes like Monster Cookies, Oreo Rice Krispie Treats, or these yummy Bronuts (brownie donuts)! Take it a step further and use it as filling for some fluffernutter sandwiches.

If you are looking for healthier options, some fresh fruit such as apple slices or bananas would be perfect with the yummy peanut butter flavor.

Storage

To keep your Peanut Butter Fluff fresh, store it in the refrigerator within an airtight container or covered with plastic wrap. This helps prevent it from absorbing any unwanted odors or flavors from other fridge items.

When stored properly, your Peanut Butter Fluff should maintain its quality for approximately 1-2 weeks. However, remember to inspect it for any signs of spoilage, such as an unusual odor or mold growth, before enjoying it.

It’s worth noting that freezing isn’t recommended for this dip, as it can cause separation and a liquid consistency when thawed.

More Dessert Recipes You’ll Love

Got a big sweet tooth? Me too. Try out some of these other unique, no-bake, delicious dessert recipes below to satisfy your late-night sweets craving!

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

Peanut butter fluff in a large white bowl.
Print Pin
5 from 1 vote

Peanut Butter Fluff

Peanut butter fluff is a delicious blend of cream cheese, creamy peanut butter, marshmallow creme, and whipped topping. It comes together fast and is the perfect peanut butter flavored treat for parties!
Course Dessert
Cuisine American
Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Servings 10 servings
Calories 801kcal
Author Jessica Burgess

Ingredients

  • 3 cups chopped peanut butter cups divided – frozen helps!
  • 1 cup mini chocolate chips divided
  • 1 package cream cheese spread, softened 8 ounces
  • 1 jar marshmallow creme 7-ounce
  • 1 ¼ cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 container whipping topping, thawed 8 ounces

Instructions

  • PRO TIP: If you want to, freeze your peanut butter cups before starting so they're easier to cut!
  • Begin by putting the cream cheese spread, marshmallow creme, and peanut butter in the bowl of a stand or hand mixer with a paddle attachment. Mix them on medium speed until they are well combined.
  • Reduce the speed to low and gradually add the vanilla extract, mixing thoroughly.
  • Using a rubber spatula, gently fold in the whipped topping until fully incorporated.
  • Retrieve the frozen candy and blend in ¾ of a cup of mini chocolate chips and 2 cups of peanut butter cups. Place the remaining peanut butter cups back in the freezer.
  • Transfer the prepared peanut butter fluff to your serving dish and refrigerate it for 2-3 hours to chill. (Ideal but not a must. It's good either way!)
  • When you’re ready to serve, sprinkle the remaining ¼ cup of mini chocolate chips and the remaining cup of peanut butter cups on top. Serve with optional side accompaniments.

Video

Notes

  • Peanut Butter Fluff is perfect for gatherings, and this particular recipe yields a generous portion. If you prefer a smaller batch, you can easily halve the ingredients.
  • Before cutting the chocolates, I recommend freezing them. This minimizes mess and prevents them from melting everywhere.
  • When adding the whipped topping, consider doing it in stages. This approach makes it much simpler to blend into your fluff.
  • Feel free to get creative with the candies! Try using Reese’s Pieces or even chopped Butterfinger for a fun twist!

Nutrition

Serving: 1serving | Calories: 801kcal | Carbohydrates: 68g | Protein: 18g | Fat: 54g | Saturated Fat: 20g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 0.03g | Cholesterol: 31mg | Sodium: 525mg | Potassium: 504mg | Fiber: 5g | Sugar: 56g | Vitamin A: 392IU | Vitamin C: 0.4mg | Calcium: 125mg | Iron: 2mg

Chicken Meatloaf

This ground chicken meatloaf recipe is baked in the oven, and is leaner than traditional family favorite meatloaf made with ground beef.

This easy dinner recipe is bound to become a new family weeknight comfort food staple that makes for the perfect leftover meatloaf for the next day that the whole family will love.

Cooked chicken meatloaf on white platter.

Homemade meatloaf with chicken is just one of many versions of classic dinners that our parents used to make. Using ground chicken in dishes instead of ground beef can be easily done. This chicken bolognese and these chicken lettuce wraps are a perfect example of that.

If you love a good, hearty home-cooked meal, check out this old-fashioned tuna casserole recipe as well as this super easy chili recipe.

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Why You’ll Love This Recipe

  • It uses easy-to-find, simple ingredients: You probably already have most of the ingredients on hand.
  • It is budget-friendly: You won’t find anything on the ingredients list that can’t be found at an affordable price at the grocery store.
  • Makes for perfect leftovers: Who doesn’t love leftover meatloaf? Easily double this recipe for another chicken meatloaf night this week to make life easier for you!

Ingredients Needed

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

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

Labeled ingredients for chicken meatloaf.
  • Ground Chicken – Freshly ground chicken is optimal for this recipe.
  • Breadcrumbs – Unseasoned Panko breadcrumbs are what we used for this recipe but you can use Stove Top Stuffing if you have that on hand, like we did in this Stove Top Stuffing Meatloaf recipe. Panko crumbs are also used to make this crispy panko chicken if you have leftovers!
  • Milk – We used 2% cow’s milk for this recipe.

Substitutions

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

  • Milk – If you do not drink cow’s milk, you can easily swap in one of your favorite brands of non-dairy milk such as almond milk.
  • Meat – While this recipe is specifically for ground chicken in the meatloaf, you can swap it out for any ground meat of your choosing. Ground turkey or ground pork would make good options too!

Variations

  • Smoky Flavor – If you want a smokey flavor you can substitute the ketchup for BBQ sauce. For an even bigger smokey flavor add in a ¼ teaspoon of liquid smoke.
  • Breadcrumbs – I used plain breadcrumbs but any flavored breadcrumbs will work. I haven’t tested using panko, that might affect the texture.

How to Make Healthy Ground Chicken Meatloaf

This Ground Chicken Meatloaf Recipe is broken into 3 components:

  • combining ingredients
  • shaping meat mixture in a prepared baking dish
  • baking

To begin, you are going to preheat the oven to 350 and line a loaf pan or baking sheet with parchment paper.

Steps 1-4 of how to make chicken meatloaf.

STEP 1. Start the Chicken Loaf. In a large mixing bowl add the ground chicken, onion, garlic, and egg. Using a spatula or a wooden spoon fold everything together so it’s well combined. (Images 1).

Tip: You could also put on some gloves and mix the meat mixture with your hands.

STEP 2. Continue the Ground Chicken Mixture. Next add in the breadcrumbs, milk, and parmesan cheese fold the ingredients in so they’re fully distributed. (Image 2).

STEP 3. Finish by Combining the Chicken Meatloaf Ingredients. Next add the Worcestershire sauce, tomato paste, ketchup, mustard, garlic powder, salt, pepper, and red pepper flakes. Fold the mixture together trying not to over-work all of the ingredients. (Image 3).

STEP 4. Add to Loaf Pan or Baking Sheet. Once all of the ingredients are incorporated, place the chicken into the prepared loaf pan. You can also shape the meatloaf mixture into a loaf shape on a lined baking sheet with your hands. Use gloves and plastic wrap if you don’t want to touch the meat! (Image 4).

Steps 5-8 for making chicken meatloaf.

STEP 5. Make the Glaze. In a small bowl add the ketchup, Worcestershire sauce, and brown sugar. Using a whisk or a fork, stir to combine the ingredients. (Image 5).

STEPS 6-7. OPTIONAL: You can bake the meatloaf in the bread pan, or you can pull the shaped loaf out of the pan and place it directly on the prepared baking sheet. This is a more exact way to get the loaf shape over attempting to shape the loaf yourself. (Images 6 & 7).

STEP 8. Glaze. Brush the glaze over the top of the chicken mixture. Reserve 2 tablespoon of the glaze mixture and set aside for later use. (Image 8).

STEP 9. Bake. Place it in the oven and bake for 1 hour and 10 minutes or until the internal temperature reaches 165 degrees on a meat thermometer. Once the chicken meatloaf has reached 165 degrees F remove it from the oven and brush on the reserved glaze.

STEP 10. Serve. Serve with your favorite sides like mashed potatoes and steamed or roasted vegetables. You could even make a tasty meatloaf sandwich!

Baked chicken meatloaf on baking sheet.

Recipe Pro Tips

  • Serve with tasty sides. Meatloaf is best accompanied by delicious side dishes like mashed potatoes, scalloped potatoes, mac and cheese, or baked veggies.
  • Serve right away. Chicken meatloaf is best served warm out of the oven but you can let the meatloaf rest for a few minutes to let the juices do their thing outside of the oven.
Cooked ground chicken meatloaf on white platter.

Recipe FAQs

How to make a chicken meatloaf moist?

The secret to making a moist chicken meatloaf is adding moisture to the chicken before baking. The addition of egg and milk is the key to keep the chicken from drying out while baking.

Can I bake the chicken meatloaf in a loaf pan?

Yes! We baked the meatloaf on a baking sheet because it does cut the cook time down and it evenly bakes the chicken and gives it a nice ‘crust’ on the outside.

Do I have to use ground chicken for meatloaf?

No, you don’t have to use ground chicken for meatloaf. You can use other ground meats like beef, pork, or turkey depending on your preference. Meatloaf can be made with a variety of ground meats and it all comes back to your own personal preference.

What ingredient keeps meatloaf from falling apart?

Eggs are typically the ingredient that helps meatloaf hold together by acting as a binding agent. They help to keep the meatloaf from crumbling when it’s cooked and then cut into.

Can you make your own ground chicken?

Yes, you can make your own ground chicken by grinding boneless, skinless chicken breast or thigh meat in a food processor or using a meat grinder. Using your own freshly ground chicken breast allows you to control the texture and freshness of the ground chicken for your recipes.

What goes into a meatloaf glaze?

A meatloaf glaze typically consists of a mixture of ingredients like ketchup, brown sugar, Worcestershire sauce, and sometimes mustard. This glaze is applied to the top of the meatloaf before or during baking to add flavor and a sweet, tangy finish to the dish. You can also add varieties of mustard and honey to kick up the flavor profile.

What to Serve with Ground Chicken Meatloaf

As mentioned earlier, classic meatloaf is nothing without its sides! Some tasty side dishes to try out with this easy ground chicken meatloaf recipe would be Garlic Roasted Broccoli, Instant Pot Mashed Potatoes, or Instant Pot Sweet Potatoes.

Adding more ketchup mixture on to top of meatloaf.

Storage

Store any leftovers in an airtight container in the fridge for up to 4 days. You can reheat the meatloaf leftovers in the microwave making sure to use a microwave-safe container when reheating the chicken meatloaf.

Slices of chicken meatloaf on white plate, next to vegetables.

More Chicken Recipes You’ll Love

For more yummy chicken-inspired recipes, check out the ones below!

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

Slices of chicken meatloaf on a white plate.
Print Pin
5 from 1 vote

Chicken Meatloaf Recipe

Chicken meatloaf is a great option if you are looking for a healthier dinner choice using ground chicken. This family-favorite dinner recipe is a classic!
Course Dinner
Cuisine American
Prep Time 8 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 18 minutes
Servings 8 servings
Calories 313kcal
Author Jessica Burgess

Ingredients

  • 2 pounds ground chicken
  • 1 medium onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 egg
  • 1 ½ cup breadcrumbs
  • 1 cup milk
  • ¾ cup parmesan cheese grated
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons ketchup
  • 1 tablespoons mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon red pepper flakes

Glaze

  • ⅓ cup ketchup
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoon brown sugar

Instructions

  • Preheat the oven to 350 degrees F.
  • Line a bread pan with parchment paper and set aside (optional).
  • Line a baking sheet with a piece of parchment paper and set aside.
  • In a bowl add the ground chicken, onion, garlic, and egg. Using a spatula or a wooden spoon fold everything together so it’s well combined.
  • Next add in the breadcrumbs, milk, and parmesan cheese fold the ingredients in so they’re fully distributed.
  • Next add the worcestershire sauce, tomato paste, ketchup, mustard, garlic powder, salt, pepper, and red pepper flakes. Fold the mixture together trying not to over-work all of the ingredients.
  • Once all of the ingredients are incorporated, place the chicken into the prepared loaf pan. **This step is optional, you can create a loaf shape without placing the chicken in the loaf pan. I taking this step made the process easier.
  • Turn the chicken out onto the prepared lined baking sheet and set aside.
  • Time to make the glaze. In a small bowl add the ketchup, worcestershire sauce, and brown sugar. Using a whisk or a fork, stir to combine the ingredients.
  • Reserve 2 tablespoon of the glaze mixture and set aside for later use.
  • Brush the remaining glaze over the top of the chicken mixture.
  • Place it in the oven and bake for 1 hour 10 minutes or until the interal reaches 165 degrees on a meat thermometer.
  • Once the chicken meatloaf has reach 165 degrees F remove it from the oven and brush on the reserved glaze. Serve with you favorite sides like mashed potatoes and steamed or roasted vegetables.

Notes

Can I make the chicken meatloaf in a pan instead?
Absolutely. Baking the meatloaf on a baking sheet because it cuts the cook time down and it evenly bakes the chicken and gives it a nice ‘crust’ on the outside.

Nutrition

Serving: 1serving | Calories: 313kcal | Carbohydrates: 21g | Protein: 27g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 128mg | Sodium: 883mg | Potassium: 849mg | Fiber: 1g | Sugar: 10g | Vitamin A: 310IU | Vitamin C: 4mg | Calcium: 200mg | Iron: 2mg

Southern Fried Pork Chops

Southern Fried Pork Chops – This delicious, bone-in pork chops recipe is simple to make, so juicy on the inside and crispy on the outside. Similar to our country-fried steak recipe, the pork chops are marinated in a buttermilk seasoning mixture, and they come out flavorful after being cooked on the stove-top in the skillet.

Southern fried pork chops on white platter, after cooked.

Serve this Southern fried pork chops recipe with your favorite side dishes, like Instant Pot mashed potatoes (or this fried potatoes recipe) with white country gravy, green beans, and a country-style homemade biscuit for the ultimate, classic Southern dish and dinner idea.

If you love country-fried recipes like this one, we think you’re also going to love how we cooked deer tenderloin. It’s similar to the cooking process, and it uses up that venison that you may have in the freezer. Or, a classic Southern staple, this Southern Fried Chicken is always another great choice.

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Why You’ll Love This Recipe

  • Simple Ingredients: More than likely, you have most, if not all, of the ingredients on hand to make the perfect pork chop. If not, the ingredients can easily be found at most grocery stores.
  • Marinade: Some recipes don’t call for a pork chop marinade but this one does! The seasoned buttermilk will help tenderize the meat and help flavor it more.
  • Classic Southern food: A deep-fried comfort dish, these delicious southern fried pork chops will soon become a family favorite.

Ingredients Needed

With the ingredients being simple and easy, there’s not much to say about what’s required, however, we’ve touched on a few notes and tips below that can be helpful!

Labeled ingredients for southern fried pork chops.
  • Pork Chops – For this recipe, we like to use bone-in pork chops, the same as in this broiled pork chops recipe. We typically use 4 pork chops, although if they’re really small, you can get by with 6, with the ingredients. You may get less meat when choosing bone-in but you’ll have more flavor when choosing bone-in. If you have boneless pork chops, this creamy crock pot pork chop recipe is delicious too!
  • Red Pepper Flakes & Chili Powder – You can leave these out if you prefer but they add a bit of a kick, which is delicious in this type of recipe.
  • Flour – Use all-purpose flour for this recipe.

Substitutions

If you find that substituting is necessary, or desired, here are some suggestions that can help:

  • Pork Chops – You could use boneless pork chops if you would like, however, they will cook a little more quickly. If you prefer to use thick-cut pork chops, instead of storebought thin pork chops, they will take longer to cook and you might find that your breading starts to brown a bit too much (bordering on burning) before the pork chops are cooked all the way through. If you choose to go with thick-cut pork chops, I suggest using a meat thermometer to check that the internal temperature reaches 145°F. 
  • Oil – Feel free to use canola oil or peanut oil instead of vegetable oil.
  • Paprika – Smoked paprika will also do the trick and will add a nice smokiness to the dish. 

Oven Fried Pork Chops Option:

Baking the pork chops in the oven is an option if you prefer it. Here’s how:

  • Oven-Baked Fried Pork Chops – You could also make these pork chops in the oven. Arrange the dredged pork chops in a single layer on a wire rack set above a baking sheet. Bake at 425°F for 20 minutes, flipping halfway through. 

Equipment

  • Mixing bowls 
  • Measuring cups and spoons
  • Whisk 
  • Wire rack 
  • Skillet – Wee used a 12-inch skillet. You could use a larger or a smaller one. Just make sure you have 1 inch of oil filling it for proper frying. One benefit of using a larger pan is that you won’t have to fry in as many batches to avoid crowding the oil. 
  • Candy thermometer (optional, but recommended) 
  • Tongs 

How to Make Fried Pork Chops

Making these southern-fried pork chops is easy but there are three steps to make these one of your favorite pork chop recipes:

  • marinating the pork chops
  • coating the pork chops in the seasoned flour mixture
  • frying the pork chops in the hot oil

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

Steps 1-4 of how to make Southern fried pork chops with flour batter.
  1. Make the marinade. Whisk together the buttermilk, salt, pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, and paprika in a bowl. 
  2. Marinate. Add the pork to the bowl with the buttermilk mixture, making sure to coat the meat in the marinade. Cover the bowl with plastic wrap, and chill in the fridge for 2-4 hours.
  3. Make the Breading. Whisk together the four, red pepper flakes, chili powder, 1 teaspoon onion powder, and 1 teaspoon garlic powder. 
  4. Dredge. Dredge the sides of the pork chops in the flour mixture, making sure to coat each piece thoroughly, and arrange the pieces on a wire rack until you are ready to fry. 
Pork chop being fried in skillet, with black tongs flipping it.
  1. Heat the oil. Pour the oil into a large skillet (you should have about 1-inch of oil). Heat the oil over medium heat, to medium-high heat (don’t want to get it too hot, so make sure it gets to 350-360°F – I recommend using a candy thermometer to check the temperature). 
  2. Fry. Fry the pork for 8-10 minutes, flipping halfway through until they’re golden brown. Transfer the fried pork to a plate lined with paper towels. Be careful not to crowd the pan here folks. If you need to fry the pork in batches, do so by adding the remaining pork chops to the oil. Just be sure to bring the oil back to temperature between batches.
Cooked fried pork chop on black cooling rack.

Recipe FAQs

Can I make pork chops ahead of time and freeze them?

You can. Place the marinading pork chops in a freezer-safe airtight container and store them in the freezer for up to 3 months. When you are ready to enjoy, allow them to thaw in the fridge, prepare the breading, dredge, and fry. 

How to make pork chops tender when frying?

Being careful not to overcook them is one way to keep them tender. Marinating them in buttermilk is another way to keep them tender.

How do you keep breading on fried pork chops?

Soaking the pork chops in buttermilk will help secure the breading on to the pork chops.

Cooked fried pork chop on white plate.

Storage

  • Refrigerator. Once the pork chops have cooled to room temperature, seal the leftover pork chops in an airtight container and store them in the fridge for up to 4 days. 
  • Freezer. Allow the leftover fried pork chops to cool completely before sealing them in a freezer-safe airtight container and store them in the freezer for up to 3 months. Allow them to thaw in the fridge before reheating. (Do note that the breading for these pork chops is prone to falling off upon thawing. They will still taste delicious, though!)
  • To reheat. Arrange the pork chops in a single layer in a baking dish, cover with aluminum foil, and bake at 350°F for 10-15 minutes or until heated through. 
Fork cutting out a bite from cooked Southern fried pork chop.

Brown Fried Pork Chop Gravy:

If you prefer a white gravy, you can follow our white gravy recipe but use pork drippings instead of bacon grease.

What you’ll need for brown, pork chop gravy:

  • 4 tablespoon of reserved seasoned flour
  • 2 cups beef broth
  • 1 tablespoon reserved pork drippings/oil
Image collage showing how to make fried pork chop gravy in 4 steps.

If you love gravy on your pork chops, there’s a delicious pork gravy you can make to go on top. Here’s how you can make it with the fried pork chop drippings:

  1. Make sure to reserve the extra seasoned flour that you used to coat the pork chops.
  2. Allow the oil to cool a bit, after frying the pork chops, and then reserve about a tablespoon of oil and fried pork bits. (TIP: I will pour the oil in to another dish, and use a mesh strainer to capture the pork bits, and place back in my skillet.)
  3. Turn the burner to low and pour in one cup of beef broth. Allow this to warm through for a couple of minutes. (You don’t want this to be too hot when adding the remaining ingredients, so the cold/cooler broth and flour won’t curdle when adding.)
  4. Next, mix together 4 Tablespoons of the reserved seasoned flour (or new flour if you’ve ran out), with one cup of beef broth. Whisk this together until blended and pour in to the broth that’s already warm in the skillet.
  5. Whisk this together, turn the heat up to medium, or medium-high heat, whisking constantly until thickened.

Usually, this gravy could still use some salt and pepper since we’ve added broth. Feel free to add salt and pepper to your taste preference. Or, we’ve also shared a pork gravy recipe that is a bit different for some zing. Love mushrooms in your gravy? This mushroom gravy on Salisbury steaks will be a recipe you’ll love too!

Southern fried pork chop topped with brown pork gravy, sitting on white plate.

More Southern Recipes You’ll Love

Whether you’re looking for more Southern side dishes or main dishes to add to your meal planner, we feel like you’re going to be a fan of these 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 southern fried pork chops on white plate, with a pork gravy poured on top.
Print Pin
5 from 5 votes

Southern Fried Pork Chops

These Southern fried pork chops are made with simple ingredients, marinated in buttermilk, and so juicy on the inside and crispy on the outside.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Marinade Time 2 hours
Total Time 2 hours 30 minutes
Servings 4 servings
Calories 447kcal
Author Jessica Burgess

Ingredients

  • 1 cup buttermilk
  • 1½ teaspoons salt
  • ½ teaspoon black pepper
  • 1½ teaspoons garlic powder divided
  • 1 teaspoon onion powder divided
  • ½ teaspoon paprika
  • 4-6 bone-in pork chops
  • 1 cup flour
  • ½ teaspoon red pepper flakes
  • ½ teaspoon chili powder
  • Vegetable oil Enough for 1-inch in the skillet

Optional Pork Chop Gravy

  • 4 Tablespoons reserved seasoned flour from breading pork chops
  • 1 Tablespoon reserved pork drippings/oil
  • 2 cups beef broth chicken or vegetable will work too

Instructions

  • Make the marinade. Whisk together the buttermilk, salt, pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, and paprika in a bowl. 
  • Marinade. Add the pork to the bowl with the buttermilk mixture, making sure to coat the meat in the marinade. Cover the bowl with plastic wrap, and chill in the fridge for 2-4 hours.
  • Make the breading. Whisk together the flour, red pepper flakes, chili powder, 1 teaspoon onion powder, and 1 teaspoon garlic powder. 
  • Dredge. Dredge the pork in the flour mixture, making sure to coat each piece thoroughly, and arrange the pieces on a wire rack until you are ready to fry. 
  • Heat the oil. Pour the oil into a skillet (you should have about 1-inch of oil). Heat the oil to 350-360°F (I recommend using a candy thermometer to check the temperature). 
  • Fry. Fry the pork for 8-10 minutes, flipping halfway through. Transfer the fried pork to a plate lined with a paper towel. Be careful not to crowd the pan here folks. If you need to fry the pork in batches, do so. Just be sure to bring the oil back to temperature between batches.

Optional Pork Chop Gravy

  • Reserve flour. Make sure to reserve the extra seasoned flour that you used to coat the pork chops.
  • Save drippings. Allow the oil to cool a bit, after frying the pork chops, and then reserve about a tablespoon of oil and fried pork bits and leave in the skillet. (TIP: I will pour the oil in to another dish, and use a mesh strainer to capture the pork bits, and place back in my skillet.)
  • Add 1 cup broth. Turn the burner to low and pour in one cup of beef broth. Allow this to warm through for a couple of minutes. (You don't want this to be too hot when adding the remaining ingredients, so the cold/cooler broth and flour won't curdle when adding.)
  • Mix. Next, mix together 4 Tablespoons of the reserved seasoned flour (or new flour if you've ran out), with one cup of beef broth. Whisk this together until blended, and then pour in to the broth that's already warm in the skillet.
  • Whisk. Whisk this together, turn the heat up to medium, or medium-high heat, whisking constantly until thickened. Pour over cooked pork chops.
    TIP: Usually, this gravy could still use some salt and pepper since we've added broth. Feel free to add salt and pepper to your taste preference.

Notes

For Oven Baked Pork Chops: Arrange the dredged pork chops in a single layer on a wire rack set above a baking sheet. Bake at 425°F for 20 minutes, flipping halfway through. 

Nutrition

Serving: 1porkchop | Calories: 447kcal | Carbohydrates: 29g | Protein: 41g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 124mg | Sodium: 1038mg | Potassium: 733mg | Fiber: 1g | Sugar: 3g | Vitamin A: 382IU | Vitamin C: 0.1mg | Calcium: 113mg | Iron: 3mg

Crockpot Grape Jelly Little Smokies

Crockpot Grape Jelly Little Smokies: Whether you’re hosting a party, organizing a game night, or simply having a night in with family and friends, these crockpot grape jelly little smokies will steal the spotlight. They make for ideal finger food that vanishes in no time and the simple recipe is quite the crowd-pleasing appetizer, that can stay in the Crockpot.

Grape jelly little smokies on wooden spatula over crockpot.

Crock pot little smokies make for a delicious recipe and great appetizer for your party thanks to their ease of assembly and small size. If you are in the market for some more party food options, check out these classic Air Fryer pigs in a blanket or this crack corn dip.

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❤️ Why You’ll Love This Recipe

  • It uses a few ingredients: With only 4 ingredients, this recipe uses simple ingredients that are easy to find.
  • Make-ahead recipe: Throw this recipe in the crockpot before your party and leave it be! So simple.
  • Budget-friendly: This recipe is made with 4 cheap ingredients that you can find at any supermarket!

🧾 Ingredients Needed

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

Labeled ingredients for little smokies in crockpot.
  • Little Smokies – We used beef lil smokies for this recipe but there are also pork and vegetarian cocktail weenies options.
  • Tangy BBQ Sauce – Feel free to use your favorite BBQ sauce for this recipe. You could also make your own with some brown sugar, ketchup, apple cider vinegar, honey, and Worcestershire sauce.
  • Chili Sauce – This will add that extra kick to your crockpot grape jelly little smokies. It’s usually a mix of tomatoes and spices. If you can’t get your hands on chili sauce, just use ketchup with a dash of hot sauce or some crushed red pepper flakes for a similar vibe.
  • Grape Jelly – Grape jelly gives that sweet touch that evens out the smoky and tangy vibes. You can tweak how much jelly you add to match your own taste. If you’re not big on sweetness, just cut back a bit on the jelly.

📖 Substitutions

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

  • BBQ Sauce – For a lower-sugar option, select your favorite brand of low-sugar or sugar-free BBQ sauce.
  • Grape Jelly – For a lower-sugar option, select your favorite brand of low-sugar or sugar-free grape jelly.
  • Little Smokies – You could swap them out for meatballs to make a sweet and sour meatballs recipe in the slow cooker!

📖 Variations

You can easily make this easy Crockpot little smokies recipe your own with a few variations. Making your own savory sauce alterations would be a yummy idea and here are some of the different ways to do so:

  • Little Smokies – While we used beef little smokies for this recipe, it would be just as good with your favorite go-to little smokies!
  • BBQ Sauce – Change it up a bit and use a flavored BBQ sauce for an even denser flavor profile.
  • Chili Sauce – If you don’t want an added kick, skip this one and it’ll make the recipe a tad more kid-friendly.
  • Asain Inspired – Add an Asian twist to your mini sausages by swapping out the barbecue and chili sauces for some teriyaki sauce. Throw in a bit of grated ginger and a drizzle of honey to harmonize the flavors. Top it off with sesame seeds and chopped green onions for a burst of freshness when serving.
  • Tex-Mex Inspired – Give your smokies a Tex-Mex infusion by incorporating a combination of barbecue sauce and chipotle sauce in the mixture.
  • Add Some More Spice – If you’re in the mood for a bit of heat, stir in a couple of tablespoons of Sriracha sauce or your preferred hot sauce into the sauce blend. This will give your smokies a fantastic fiery punch that complements the grape jelly’s sweetness beautifully.
  • Replace Grape Jelly – Swap out the jar of grape jelly for pineapple preserves or crushed pineapple to add a tropical twist.

🍳 Equipment

You will need a slow cooker/Crockpot for this recipe.

👩🏻‍🍳 How to Make Little Smokies with Grape Jelly

Making your Crockpot grape jelly little smokies is super simple.

These Grape Jelly Little Smokies are broken into 3 components:

  • mixing the sauce
  • adding to the crockpot
  • slow cooking

This recipe is pretty hands-off. Your work is over in less than five minutes before you let the Crockpot do its thing. After 3 hours, your only job is to scoop some out to enjoy!

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

As mentioned above, all you have to do for this recipe is make the sauce, pour the sauce and sausages into your Crockpot, and then slow cook!

Steps on how to make little smokies with grape jelly.

STEP 1. Make the Simple Sauce. In a medium-sized bowl, mix together the barbecue sauce, chili sauce, and grape jelly until well combined. (Images 1 & 2).

Tip: Taste the sauce before going onto the next step. Feel free to add a bit more of any ingredient to match the flavor you want!

STEP 2. Add to Crockpot. Place the little smokies into your slow cooker and generously pour the sauce mixture over them, ensuring each sausage is evenly coated. (Images 3 & 4).

Cooked little smokies in white crockpot.

STEP 3. Cook. Cover the slow cooker with its lid and set it to the low heat setting for a duration of 3 hours. At the halfway point of the cooking time, gently stir the sausages to guarantee that they’re all immersed in the sauce.

STEP 4. Serve. Once done, arrange the sausages on a platter or in a bowl, and remember to drizzle some of the remaining sauce over them to add an extra burst of flavor. Serve the sausages with toothpicks for convenient snacking.

Little smokies in grape jelly and bbq sauce, cooked in crockpot, in green bowl.

💭 Recipe Pro Tips

  • Serve right away. Serve the little smokies recipe with grape jelly right out of the slow cooker.
  • Serve with Toothpicks. Make things easy on your guests and provide toothpicks for easy snacking on these slow cooker little smokies.

📋 Recipe FAQs

What are little smokies?

Little smokies are small cocktail wieners or mini-smoked sausages. They are typically made from pork, beef, or a combination of both, and they have a smoky flavor due to the smoking process during their making. These sausages are often used as appetizers or in recipes for various dishes, like cocktail wieners, pigs in a blanket, or served in a sauce as a party snack (like these ones). They are a popular choice for finger food at parties and gatherings.

Can I freeze little smokies?

Can I use frozen little smokies for crockpot lil smokies?

If you’ve got frozen smoked sausages, it’s a smart move to let them thaw before tossing them into the slow cooker. This way, they’ll cook evenly and soak up the sauce’s flavors more effectively.

Do I need to stir little smokies while they cook in the Crockpot?

While the slow cooker handles the bulk of the work, it’s a good idea to stir the sausages gently every now and then. This ensures that the sauce spreads evenly and keeps any sausages from getting stuck to the bottom.

What can I serve with little smokies from the Crockpot?

Take things up a notch by presenting the Slow Cooker Little Smokies alongside an array of dipping sauces. Consider options like zesty mustard, tangy ketchup, or a flavorful garlic aioli.

How to keep little smokies warm during a party?

When you’re dishing out the Little Smokies at your party or get-together, think about maintaining their warmth by either keeping the slow cooker on the “warm” setting or using a buffet warmer.

Can I double this recipe?

This recipe is quite flexible. You can effortlessly increase or decrease the amounts depending on the number of guests you have. Simply tweak the ingredients while keeping the same flavor balance intact.

🍽 What to Serve with Crockpot Grape Jelly Little Smokies

Take things up a notch by presenting the Slow Cooker Little Smokies alongside an array of dipping sauces. Consider options like zesty mustard, tangy ketchup, or a flavorful garlic aioli.

❄️ Storage

Refrigerating: After they’ve cooled down, put your little smokies in an airtight container. You can keep both the sausages and the sauce together for ease. To enjoy them at their best, it’s advisable to consume them within 3-4 days to keep the flavor and freshness intact.

Freezing is also an option; they’re great for up to 2-3 months in the freezer inside of a freezer-safe container. When you want to use the frozen sausages, simply move them from the freezer to the refrigerator and let them thaw gradually overnight. This slow thawing process helps preserve their texture.

🥘 More Easy Crockpot Recipes You’ll Love

For more delicious appetizer recipes for your next party, check out these yummy ideas!

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

Crockpot grape jelly little smokies inside of slow cooker.
Print Pin
5 from 1 vote

Crockpot Grape Jelly Little Smokies

Crockpot grape jelly little smokies are the perfect easy slow cooker appetizer idea for your next party that takes just 5 minutes of prep and 3 hours in the Crockpot.
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 10 servings
Calories 460kcal
Author Jessica Burgess

Ingredients

  • ½ cup barbecue sauce
  • ¼ cup chili sauce
  • ¾ cup grape jelly
  • 42 ounces mini cocktail sausages 3, 14-ounce packages

Instructions

  • In a medium-sized bowl, mix together the barbecue sauce, chili sauce, and grape jelly until well combined.
  • Place the little smokies into your slow cooker and generously pour the sauce mixture over them, ensuring each sausage is evenly coated.
  • Cover the slow cooker with its lid and set it to the low heat setting for a duration of 3 hours.
  • At the halfway point of the cooking time, gently stir the sausages to guarantee that they’re all immersed in the sauce.
  • Once done, arrange the sausages on a platter or in a bowl, and remember to drizzle some of the remaining sauce over them to add an extra burst of flavor.
  • Serve the sausages with toothpicks for convenient snacking.

Nutrition

Serving: 1serving | Calories: 460kcal | Carbohydrates: 27g | Protein: 15g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 76mg | Sodium: 1464mg | Potassium: 284mg | Fiber: 1g | Sugar: 20g | Vitamin A: 78IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 2mg

Strawberry Sweet Rolls

Making cinnamon rolls from scratch is a labor of love. Add some fun natural colors by making Strawberry Sweet Rolls with fresh fruit in the filling. These will make an impressive breakfast, that’s perfect for all year long.

Serve them along with a savory dish like baked sausage patties, since the oven is hot already. Or, if hosting a brunch, this breakfast sausage casserole is an amazing contrast to a sweet dish.

Strawberry cinnamon roll on a white plate.

Love easy bread recipes? Mini cinnamon rolls are perfect for small appetites or wanting to make a fun brunch spread. Sometimes you just want to make things extra special – which is how we added strawberries to the filling!

If you’re looking for a little less work this morning, there’s always the option of popping canned dough into the air fryer. Those same tubes also make a fantastic cinnamon roll casserole!

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Why You’ll Love This Recipe

  • Bright and cheery: The strawberries in this recipe make the entire pan such a pretty pink. It’s perfect for gatherings like a baby shower.
  • Freezer friendly: Bake these rolls and cool them completely before wrapping them well to freeze. Don’t add icing until thawed and ready to serve.
  • Make easy swaps: Not a fan of strawberries? You can use any fruit here to make a fun breakfast treat.

Ingredients Needed

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

Labeled ingredients for strawberry cinnamon rolls.
  • Strawberries – Fresh or frozen both work here – it will just change your cooking time on the filling. We like to use frozen to make the filling and fresh for some added bite, but thawed and drained will also work in place of fresh. So save that strawberry cake mix for these strawberry brownies, instead!
  • Yeast – Active dry is used here, and “instant” or rapid rise will also work, you just may need less time proofing.
  • Milk – I use 2% for most baking as it’s right in the middle of fat levels. You can also use non-dairy milk in a pinch.
  • Butter – We use unsalted for this recipe but you can use salted if you prefer. Just remember that you may want to reduce the amount of salt the recipe calls for if using salted butter.
  • Lemons – Definitely grab a fresh lemon at the store here. It adds the most amazing flavor and it’s super easy to zest and then juice.

Substitutions

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

  • Fruit – not a fan of strawberries? Reach for blueberries, raspberries, or peaches.
  • Butter – salted is best for brushing over the top of the rolls before baking because you’ll taste it. You can use salted throughout the dough, but you’ll want to reduce the added salt by half.

Equipment

A nice baking or casserole dish is essential. It will help the cinnamon rolls proof into a nice solid base of dough. This way they will keep their shape. Line your pan with parchment first if your baked goods tend to stick.

How to Make Fresh Strawberry Sweet Rolls

These Strawberry Sweet Rolls are broken into 3 components:

  • mix up the dough
  • cook down some filling
  • bake and add icing

Make the filling while the dough is proofing so it has time to cool down some before using.

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

Steps 1-4 of making strawberry cinnamon rolls.

STEP 1. Prepare dough. Melt the butter into the milk, and make sure it’s not too warm (Image 1). Combine half the flour and remaining dry ingredients in a bowl (Image 2).

STEP 2. Mix dough. Stir the milk into the flour. This will be very wet (Image 3). Add in the remaining flour in increments until a smooth dough forms (Image 4).

Image collage showing steps 5-8 of how to make strawberry cinnamon rolls.

STEP 3. Let it grow. Let the dough rest, covered, until doubled in size (Image 5).

Tip: There are many ways to proof dough. You want to make sure you don’t place the bowl somewhere too warm or too cold, rather just right, like Goldilocks. Many suggest placing it in the closed oven with just the light on – it’s a great method as long as you remember to remove it before turning on the oven to preheat!

STEP 4. Prepare filling. Bring strawberries to a boil with the sugar (Image 6). Then add a cornstarch slurry and break up the fruit into the thickened sauce (Images 7-8).

Steps 9-12 of how to make strawberry cinnamon rolls.

STEP 5. Spread it out. Punch down the dough and press or roll into a rough rectangle. Spread the filling evenly over the dough (Images 9-10).

STEP 6. Roll it up. Roll tightly from one long edge, pinching the edge as you go (Image 11). Pinch the long seam to seal (Image 12).

Uncooked strawberry cinnamon rolls in baking dish.

STEP 7. Roll it up. Cut the dough into 12 equal rounds and place in a prepared pan.

Images show steps 13-16 for making strawberry cinnamon rolls.

STEP 8. Make icing. Add icing ingredients to a bowl (Image 13). Whisk to remove lump (Image 14).

STEP 9. Cool and serve. Let the rolls cool before spreading icing over the whole pan. Cut and serve (Images 15-16).

Recipe Pro Tips

  • Use a thermometer. If you want to make sure your milk isn’t too hot for the yeast, use an instant read thermometer. Aim for between 105 and 115°F for the best proofing. Do not go any higher or you will kill the yeast.
  • Cool filling. Let your filling come down to room temp before spreading on the dough. If too warm it will hinder the yeast growth and your rolls won’t double in size before baking.

Recipe FAQs

How do I store cinnamon rolls?

Store any leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.

What fruit goes with cinnamon rolls?

I love to pair strawberries here in this filling, but you can use any other berry as well. They will all cook nicely into the filling. Just remember that some berries have more seeds than others and you may want to strain those out if they bother you. Jam can also be used.

Can I use a different form of yeast?

This recipe calls for instant yeast, which is generally standard in home kitchens. Instant yeast may be used 1:1 but keep in mind that it may double quicker so keep an eye on it. You don’t want to overproof your dough.

Why didn’t my dough double?

Your yeast may be old, or the room may be cold and you have to wait longer. It is also possible the milk was too warm and killed the yeast. To test your yeast, you can add a teaspoon of yeast to a bowl with ¼ cup of lukewarm water. Stir it together and allow the yeast to soften and bloom. If bubbles form after 10 minutes your yeast is good to use.

Baked strawberry cinnamon rolls in baking dish.

What to Serve with Sweet Rolls

I love to offset a sweet breakfast treat by serving it with a protein such as eggs or oven-baked bacon. You can serve cheesecake-stuffed strawberries on the side for the ultimate strawberry experience!

Cooked strawberry cinnamon roll on white plate.

More Breakfast Recipes You’ll Love

Love strawberry recipes? These strawberry cake mix cookies are such an easy cookie recipe, to fix that strawberry craving 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

Baked strawberry cinnamon rolls in baking dish.
Print Pin
5 from 4 votes

Strawberry Sweet Rolls

Making sweet rolls from scratch is a labor of love. Add some fun natural colors by making Strawberry Sweet Rolls with fresh fruit in the filling.
Course Breakfast
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Proofing 2 hours
Total Time 3 hours 5 minutes
Servings 12 rolls
Calories 403kcal
Author Jessica Burgess

Ingredients

Dough

  • 1 ½ cup milk 355 ml
  • 4 to 4 ½ cups all-purpose flour 480-540 g
  • ¼ cup unsalted butter 57 g
  • ¼ cup sugar 50 g
  • 2 ¼ teaspoons dry active yeast 7.88 g
  • 1 teaspoon salt 2 g
  • 2 tablespoons salted butter melted (reserved for the top of the rolls before baking) 30 ml

Filling

  • 2 cups frozen strawberries 300 g
  • 2 tablespoons lemon juice 30 ml
  • 1 tablespoon lemon zest 6 g
  • ½ cup sugar 100 g
  • ¼ teaspoon salt 0.5 g
  • 2 tablespoons cornstarch 20 g
  • 2 tablespoons cool water 30 ml
  • ½ cup fresh strawberries tops removed and quartered (optional) (72 g)

Icing

  • 2 tablespoons lemon juice 30 ml
  • 2 tablespoons water 30 ml
  • 2 ½ cups powdered sugar 280 g
  • 2 tablespoons reserved strawberry filling 25 g
  • ¼ teaspoon salt 0.5 g

Instructions

  • In a saucepan, add the sugar, milk, and unsalted butter. Place over medium-low heat and stir until the sugar starts to dissolve and the butter just starts to melt. Allow the mixture to warm to about 110 degrees F (43 degrees C). **You’ll be able to place a finger in the mixture without burning yourself. If it’s too hot, allow it to cool until you can touch the mixture. Do not allow the mixture to get warmer than that as it will burn the yeast.
  • In the bowl of an electric stand mixer, using the dough hook attachment, or a large mixing bowl, add 2 cups of the all-purpose flour, yeast, and salt. Stir to fully combine the ingredients.
  • Once the milk mixture has come to temperature and the butter has just melted, pour the mixture into the bowl with the flour. If using a stand mixer, stir to combine and allow all of the flour to become incorporated with the milk. **The mixture will be wet. If you’re making this by hand, use a whisk to incorporate the milk and flour mixtures together.
  • Slowly add in more of the all purpose flour ⅓ cup at a time, mixing the dough on medium speed. Once the flour is incorporated, repeat this process until you’ve added all of the flour and the dough is releasing itself from the sides. **The amount of flour that you use will be determined by how dry or humid the air is and how the flour is measured. For best results, spoon the flour into the measuring cup and level it out using a butter knife or measure the flour using a digital scale. Try to avoid dipping and scooping the measuring cup into the flour. It packs the flour down and you may add too much flour resulting in a dry dough.
  • Once the dough has formed and it is not sticking to the sides of the bowl when it’s being mixed, turn the dough out onto a lightly floured surface.
  • Lightly grease the bowl with some spray oil and place the dough back into the bowl, cover with plastic wrap or a tea towel. Place the dough in a warm place and allow the dough to rise for about 1 ½ hours or until the dough has doubled in size. **Place the dough on the counter and run the dishwasher, the dishwash warms the counter slightly. You can also place the dough in the oven with the light on. DO NOT TURN ON THE OVEN.
  • While the dough is rising, it’s time to prepare the filling. Place the frozen strawberries, lemon juice, lemon zest, sugar, and salt in a saucepan. Turn the burner on to medium heat. Using a spoon, stir the mixture constantly until the strawberries start to melt and juices start to be released and bring to a boil.
  • While the strawberries are thawing, in a small bowl add the cornstarch and water. This is called a slurry and will help thicken the strawberry mixture.
  • Once boiling, add the slurry to the strawberry mixture and stir to combine.
  • Turn the heat to low, using your spoon or a potato masher break up the strawberries so there aren’t any full strawberries. This will make it easier to spread the filling on the dough.
  • Once the strawberry mixture has thickened, transfer it to a bowl and place it in the fridge to cool. **make sure that the strawberry mixture is cooled before placing it on the dough, it can melt the dough.
  • Grease a 9×13 casserole dish with baking spray oil and set aside. **For an added layer of protection (if food tends to stick to your casserole dish), add a layer of parchment paper to the bottom of your casserole dish.
  • Prepare the fresh strawberries, if using, by removing the tops and cutting them into quarters.
  • Once the dough has doubled in size, turn the dough out onto a lightly floured surface. Roll the dough into a 15”x20” rectangle (about double the size of your casserole dish).
  • Reserve 2 tablespoon of the strawberry mixture for the icing. Add that to a small bowl and set aside.
  • Spread a small layer of the strawberry mixture (reserving 2 tablespoon for the frosting) over the top of the dough making sure it’s evenly distributed.
  • Sprinkle the cut strawberries over the top.
  • Roll the dough up to form a log. Using a knife, or a bench scraper, cut the dough into 12 rolls (about 2” rolls). Place them in the prepared casserole dish. Cover with a piece of plastic wrap or a tea towel and allow to sit for 30 minutes.
  • Preheat the oven to 350 degrees F (177 degrees C).
  • Brush the tops with melted butter.
  • Bake at 350 degrees F (177 degrees C) for 35-40 minutes or until they’re golden brown.
  • While the rolls are baking, prepare the frosting by adding the lemon juice, water, powdered sugar, reserved strawberry filling, and salt to a bowl. Using a whisk, stir to fully combine the ingredients.
  • Once the rolls are done baking, place them on a cooling rack (keeping them in the casserole dish). Pour the frosting over the top of the rolls.
  • Allow them to cool for 20 minutes before serving.

Notes

  • Fresh strawberries can be used. The cooking time for the filling will be shorter.
  • You can easily substitute strawberry jam for the fresh strawberry filling.

Nutrition

Serving: 1roll | Calories: 403kcal | Carbohydrates: 79g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 320mg | Potassium: 156mg | Fiber: 2g | Sugar: 40g | Vitamin A: 231IU | Vitamin C: 20mg | Calcium: 53mg | Iron: 2mg

Pinwheel Sandwiches

These pinwheel sandwiches are the perfect party appetizer for game day, or even a easy lunch idea! Your favorite deli meat (we use turkey and ham), combined with lettuce, cheese, bacon, and a seasoned cream cheese spread.

They are a sandwich recipe that you can customize with your favorite sandwich fillings and that can be a great, to-go-style meal if needed, too!

Pinwheel sandwiches stacked on top of one another, sitting on a large lettuce leaf.

Deli meat recipes can be so fun to make since there are so many different variations that you can make for a sandwich.

Although you can use your favorite deli meat, we love using turkey and ham for this recipe, and we use similar meats on these Italian Sliders. You can also use roast beef like we do on these roast beef sliders!

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Why You’ll Love This Recipe

  • Party Food: When you need an easy appetizer that’s not a dip or something hearty like chicken wings, this pinwheel sandwich recipe is a great appetizer choice for your next party or for something classy like a baby shower! They also don’t have to stay warm, like so many other appetizers do.
  • Customize: Have a favorite deli meat? What about a favorite cheese? Love certain things on a sandwich? Easy pinwheel sandwich recipes like this one, can easily be customized to fit your taste.
  • Ready in under 30 minutes: We love it when something can be made quickly, and these pinwheels fit the bill!

Ingredients Needed

I’ve highlighted a couple of ingredients below with some relevant notes but these can easily be switched out and replaced with your favorite items! See more about them below.

Labeled ingredients for pinwheel sandwiches.
  • Deli Meat – We love club sandwiches so much so we usually choose to use deli ham and slices of turkey for these pinwheels. (We use ham on these chicken club sandwiches too, if you’re looking for a hearty sandwich recipe for dinner.)
  • Cream Cheese & Mayo – These are mixed together to create a cream cheese mixture, that helps give the pinwheels a bit of a creamy texture, paired with meat, cheese, and tortillas.

Substitutions

Looking to switch some items out? No problem! Here are some suggestions that we have:

  • Mayonnaise – Not a fan of mayonnaise? No problem. You can use sour cream instead if you’d like.
  • Deli Meat – Roast beef, bologna, flavored turkey, salami, and all kinds of other deli meats can be used instead of turkey and ham. Or, you can also use rotisserie chicken! Looking for a vegetarian option? You can leave the meat out and make a veggie pinwheel.
  • Cheese – We love the sharpness of cheddar cheese but you can use American, provolone, pepperjack, mozzarella cheese, or your favorite cheese.
  • Lettuce leaves– Spinach is another great option to roll up in these tortilla pinwheel sandwiches if you don’t want to use green leaf lettuce or romaine.
  • Flour Tortillas – You may choose to use a spinach or whole wheat tortillas and that’s just fine. However, make sure you use the burrito size, or very large sizes, so they can roll well.
  • Vegetables – You may also prefer to add other items to these like green onion, black olives, or even red bell peppers like we used in our Christmas Tree Pinwheels.
  • Paprika – You can take this out or you can also use garlic powder to add that garlic flavor to your sandwich wraps.

How to Make Pinwheel Sandwiches

It’s really easy to make these pinwheels but we’re still going to walk you through to show you the best way to make them.

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

First, you’ll begin by mixing together the cream cheese spread, so you can spread that on the tortilla first. Then, you’ll prep your other ingredients and start to assemble the pinwheels.

Steps showing how to start out making pinwheel sandwiches.

STEP 1. Make spread. Add the cream cheese, mayonnaise, salt, pepper, and paprika into a medium-sized mixing bowl, mix until smooth. (Image 1).

STEP 2. Slice tomatoes. Using a mandolin slicer or very sharp knife, cut thin slices of tomato (Image 2).

Tip: Cutting the tomatoes thin will help the sandwich to roll better.

STEP 3. Dry tomatoes. To remove excess moisture from the tomatoes, press between layers of paper towels. This will keep the pinwheels from getting soggy as fast (Image 3).

STEP 4. Time to spread. Spread 2 tablespoons of cream cheese spread onto a tortilla in a thin even layer (Image 4).

Image collage showing steps 5-8 for making pinwheels.

STEP 5. Add bacon. Sprinkle on a little more than 1 teaspoon of bacon bits, or as many as you would like (Image 5).

STEP 6. Add meat. Next, add two slices of deli meat across the center or lower ⅓ of the tortilla (Image 6).

STEP 7. Add cheese. Add two slices of cheese on top of the meat (Image 7).

STEP 8. Layer tomatoes. Place sliced tomatoes on top of the cheese (Image 8).

Steps 9-12 for making pinwheel sandwiches.

STEP 9. Add lettuce. Lastly, add a single layer of lettuce. Removing the thick stem will help make the sandwich roll better (Image 9).

STEP 10 & 11. Roll up. Finally roll the tortilla toward the center, and keep the roll as tight as possible (Images 10 & 11).

STEP 12. Cut. Then place the rolled tortillas on a cutting board and cut into 1-inch slices (Image 12).

Recipe Pro Tips

  • Same day. These easy pinwheel sandwiches are best if eaten on the same day that they’re made.
  • Slicing the ends. We like to trim the ends of the roll before cutting to make even slices.
Pinwheel sandwiches on wooden cutting board.

Recipe FAQs

Can you make pinwheels the night before?

You can but it’s best to make them as close to serving as possible, or within one day, so they don’t get soggy.

How do I keep my pinwheels from falling apart?

If you find that your pinwheels are falling apart, you can refrigerate them to allow the cream cheese to secure the pinwheels more.

How many pinwheels per person?

It’s safe to say that 4-6 pinwheels per person is a good amount if serving as a meal. If an appetizer, 2-3 may be more likely.

What to Serve with Pinwheels

With these pinwheels having protein, dairy and veggies all in one bite… you really don’t have to serve anything with them. However, if having for lunch, these would pair wonderfully with potato chips, seasoned potato wedges, french fries, or even chips and salsa or smoked queso dip.

You can also dip this perfect finger food in to ranch, or this fun jalapeno ranch dip.

Close-up of pinwheel sandwich on cutting board.

Storage

Refrigerate any leftovers in an airtight container for 1-2 days. You can also wrap them in plastic wrap to secure them even more!

More Recipes You’ll Love

Love easy recipes like this one? We think you’re also going to love our other easy recipes.

Article fully updated with a new recipe on November 5th 2023.

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 pinwheel sandwiches stacked on top of one another.
Print Pin
3.98 from 72 votes

Pinwheel Sandwiches

These pinwheel sandwiches use simple ingredients and they're easy to make with your favorite deli meat! Perfect appetizer or even a lunch idea.
Course Appetizer
Cuisine American
Prep Time 25 minutes
Total Time 25 minutes
Servings 28 pinwheels
Calories 89kcal
Author Jessica Burgess

Ingredients

Spread

  • 1 cup shredded cheese
  • 4 ounces cream cheese
  • 2 tablespoons mayonnaise
  • ¼ teaspoon black pepper
  • ¼ teaspoon paprika
  • ⅛ teaspoon salt

Toppings and Wrap

  • 4 burrito size tortillas
  • 2 tablespoons bacon bits the "real" bacon bits (not dried)
  • ½ pound sliced deli meat we prefer turkey and ham
  • 8 slices cheddar cheese (thinly sliced) or your favorite cheese
  • 1 large tomato
  • leaf lettuce

Instructions

Prepare Ingredients

  • Mix all ingredients except tortillas, in a bowl.
  • Add the cream cheese, mayonnaise, salt, pepper, and paprika into a medium size mixing bowl, bend until smooth.
  • Using a mandolin slicer or very sharp knife, cut thin slices of tomato.
  • To remove excess moisture from the tomatoes, press between layers of paper towels. This will keep the pinwheels from getting soggy as fast. 

Assemble Pinwheels

  • Spread 2 tablespoons of cream cheese spread onto a tortilla in a thin even layer.
  • Sprinkle on a little more than 1 teaspoon of bacon bits, or as many as you would like.
  • Next add two slices of deli meat across the center or lower ⅓ of the tortilla.
  • Add two slices of cheese on top of the meat.
  • Place sliced tomatoes on top of the cheese.
  • Lastly add a single layer of lettuce. Removing the thick stem will help make the sandwich roll better.
  • Finally roll the tortilla toward the center, keep the roll as tight as possible. Then cut into 1 inch slices.
  • Repeat three times.

Notes

  1. We like to use ham and turkey to make it like a Club Sandwich, but any type of deli meat will do. 
  2. Cutting the tomatoes thin will help the sandwich to roll better.
  3. I like to trim the ends of the roll before cutting to make even slices.
  4. I like to use cheddar cheese but any cheese could be used. 
  5. Sour cream can be substituted for the mayonnaise. 
  6. These are best if eaten on the same day. 

Nutrition

Serving: 1pinwheel | Calories: 89kcal | Carbohydrates: 5g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 15mg | Sodium: 255mg | Potassium: 56mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 194IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 0.5mg

Chocolate Chip Sugar Cookies

This Chocolate Chip Sugar Cookie Recipe brings together two classic tastes into one tasty package, making it one of the most fun cookie recipes to date!

Obviously, everyone loves a great, chewy, chocolate chip cookie. I’ve already added chocolate chips to easy peanut butter cookies, and I got to thinking that chocolate would be the perfect addition to a classic sugar cookie dough!

Chocolate chip sugar cookies placed on white platter.

If you want more traditional cookies tucked into the freezer ready for a cookie tray, don’t forget some Easy Oatmeal Raisin Cookies or Pecan Snowballs. They’re super popular around the holidays!

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Why You’ll Love This Recipe

  • No equipment necessary: Mix these up with only a wooden spoon and some elbow grease.
  • Perfect to freeze: Did you know cookies freeze beautifully? If they are thin enough, you can also eat them pretty much straight from the freezer as the perfect snack.
  • Small batch: This recipe makes 2 dozen, which is perfect when you have a taste for cookies but don’t want to be making tray after tray.

Ingredients Needed

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

Labeled ingredients for chocolate chip sugar cookies.
  • Butter – We use unsalted butter for this recipe but you can use salted if you prefer. Just remember that you may want to reduce the amount of salt the recipe calls for if using salted butter.
  • Sugar – Mainly white sugar with a hint of brown will give these cookies their classic taste.
  • Extract – Yes, both vanilla and almond!

Variations

  • Extract – almond is less likely to be in your pantry, so feel free to omit it for more vanilla or why not give peppermint a try?
  • Gluten-free – your favorite 1:1 blend should work fine here.

Equipment

I love to bake on parchment paper. This is easy cleanup, just throw the paper out, but it also allows the cookies not to stick to the pan. Paper also keeps cookies from spreading too thin.

How to Make Easy Chocolate Chip Sugar Cookies

Take a little time to set yourself up here. Melt the butter and let it cool down while the egg warms up to room temp. Preheat the oven and line your baking sheets.

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

Steps 1-4 chocolate chip sugar cookies.

STEP 1. Dry ingredients. Mix the dry ingredients together in a large bowl (Image 1).

Tip: Pick up scoops in several sizes to have on hand. Some are listed in tablespoons and others in numbers that might seem mysterious to you – but a “40 disher” means 40 scoops per quart, which is actually 1.5 tablespoons and perfect for cookies.

STEP 2. Wet ingredients. Make a well in the dry ingredients and pour in the wet ingredients (Image 2). No need to dirty a second bowl!

Baked chocolate chip sugar cookies on baking pan.

STEP 3. Mix it up. Fold dry into wet until you have the dough all together, without over-mixing. Stir in the chocolate chips (Image 3).

STEP 4. Scoop. I don’t find that these spread very much, so don’t worry about getting the dough balls too close together (Image 4). Bake until puffed and golden.

Tip: Want the perfect picture-ready cookies you see here? The trick that many bakeries use is to press some extra chocolate chips into the tops of the cookies as soon as they come out of the oven. This way there is no doubt how chocolatey and delicious they are!

Baked chocolate chip sugar cookies on cooling rack.

Recipe Pro Tips

  • Allow to fully cool. Ensure the cookies are completely cool before storing. If they have any warmth they will cause condensation in the container and turn soggy.
  • Correct temperature. Make sure your butter and eggs are room temperature before using. Not only will this give you the perfect texture in your finished cookie, they will be easier to work with by hand.
Stacked chocolate chip sugar cookies on a small white plate.

Recipe FAQs

Is sugar cookie dough the same as chocolate chip cookie dough?

So what sets a chocolate chip sugar cookie apart from a plain ol’ chocolate chip cookie? A chocolate chip sugar cookie is sweet and sugary while the chocolate chip cookie is slightly less sugary. A sugar cookie typically uses a few different types of sugar and more flour vs. a chocolate chip cookie who uses a different ratio of flour to sugar.

What’s the difference between sugar cookies and butter cookies?

A sugar cookie has a higher ratio of flour to butter, so that they hold their shape really well. When you think of cut-out cookies, they are often sugar cookie dough. Butter cookies have a high proportion of butter, making them softer. Think of cookies from a European bakery, or “spritz” cookies that are piped. And then of course there is shortbread, which doesn’t contain eggs and are buttery and crumbly.

Should sugar cookies be crunchy or soft?

This is often personal preference. However, most sugar cookies are softer than not, especially when they are thicker for cut outs or in this recipe. You can often play with types of sugars in a dough to change the flavor and texture.

What to Serve with Chocolate Chip Cookies

I love to pair cookies with a tall glass of milk, or you might enjoy dipping one into a Peppermint Latte? Whipped Coffee is always a fun drink to make. And don’t forget that these will be perfect for any holiday cookie tray!

Storage

Allow the cookies to cool completely before sealing them in an airtight container or a Ziplock bag. They will be happy on the countertop for up to 1 week. If you would like to prolong their life, go ahead and pop the properly stored cookies in the freezer instead. You can keep them there for up to 3 months. Allow them to thaw at room temperature before diving in. 

Don’t store these cookies in the fridge. They will dry out. 

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 chip sugar cookies stacked on top of one another, sitting on white plate.
Print Pin
5 from 5 votes

Chocolate Chip Sugar Cookies

Chocolate Chip Sugar Cookies: Have you ever added chocolate chips to your basic sugar cookies? it's really delightful and different from the norm.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 cookies
Calories 161kcal
Author Jessica Burgess

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup granulated sugar
  • 2 tablespoons brown sugar
  • ½ cup butter melted at room temperature
  • 1 large egg room temperature
  • ¼ teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 ¼ cup semi-sweet chocolate chips

Instructions

  • Prep. Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
  • Combine the dry ingredients. Whisk together the flour, baking soda, salt, granulated sugar, and brown sugar.
  • Add the wet ingredients. Make a well in the center of the dry ingredients and add the butter, egg, almond extract, and vanilla extract.
  • Mix it all together. Fold the dry ingredients into the wet ingredients and mix until everything is just incorporated. Be careful not to overmix.
  • Add the chocolate chips. Fold in 1 cup of chocolate chips.
  • Bake. Drop the dough in 1 ½ inch clumps onto the prepared cookie sheets, leaving about 2 inches between each. Bake for 10 minutes (see note).
  • Top. Upon pulling the cookies out of the oven, top them with the remaining chocolate chips. They will melt beautifully into the warm cookies.

Notes

  • These cookies have a hard time flattening. So, unless you want slightly puffy cookies, use a flat-bottomed glass or the back of a metal measuring cup to lightly press the cookies down halfway through the baking time.

Nutrition

Serving: 1cookie | Calories: 161kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 153mg | Potassium: 69mg | Fiber: 1g | Sugar: 13g | Vitamin A: 134IU | Calcium: 10mg | Iron: 1mg

13 Boneless Chicken Breast Recipes

13 Boneless Chicken Breast Recipes: Easy chicken breast recipes that you can make for dinner, that the family will love!

Image collage of chicken breast recipes.

Alright friends, chicken breast recipes always seem to be a quick go-to dinner idea when it comes time to decide on what to have for dinner around our house. Chicken breasts tend to always be “in-stock” in my deep freezer, so I know when we’re falling short on groceries, it’s a safe bet.

TIPS: If you have time and want to add some extra flavor to your chicken, this easy chicken brine has become our “go-to” for almost all chicken recipes! Or, make shredded chicken in the crock pot in advance and freeze it for quick meal planning!

Just select the link below each image for the full recipe! Happy chicken cooking!

Chicken Club Sandwich

With a delicious chicken breast, whether that’s one that you make yourself or that you cut off of a rotisserie chicken, a chicken club sandwich will hit the spot!

Chicken club sandwich cut in to wedges, on a white plate.

Chicken Caesar Sandwiches

Chicken breasts cooked in the crock pot, then shredded and tossed in a Caesar dressing, parmesan cheese, and piled on a hamburger bun make these Chicken Caesar Sandwiches easy, and full of flavor.

Chicken Caesar sandwich built and sitting on plate.

Chicken Grilled Cheese

Although you can use something as simple as canned chicken or a rotisserie chicken for this delicious, cheesy chicken grilled cheese, making a batch of chicken breasts for that sandwich is my favorite!

Chicken Grilled Cheese Sandwich
Chicken Grilled Cheese

Crispy Chicken Burger

A fried, crispy chicken burger is a favorite at so many fast food restaurants but now you can make it at home!

Crispy Chicken Burger

Get the recipe: Crispy Chicken Burger

Chicken Salad Recipe

A delicious chicken salad, made from diced chicken breasts creates a great lunch idea of a light dinner recipe!

Chicken salad with grapes and apples on slider buns.

Get the recipe: Chicken Salad Recipe

Baked Chicken Cutlets

I’m going to go ahead and say that this probably IS the best, baked chicken recipe out there.

Sliced crispy chicken cutlet piece on fork, holding up above plate.

Get the recipe here: Baked Chicken Cutlets

Jalapeno Chicken

A bit of spice, with creamy cheeses, this jalapeno chicken recipe is made in the slow cooker and is really easy to make!

Cheese melted and bacon and jalapenos on top of chicken in slow cooker.

Get the recipe: Jalapeno Chicken

Creamy Caesar Chicken

If you love Caesar salad, this Caesar Baked Chicken uses chicken breasts and is an easy dinner recipe!

Creamy Caesar chicken on pasta.

Get the recipe: Creamy Caesar Chicken

Chicken Caprese Sandwich

If you love caprese salads, why not have it in chicken-form on a sandwich? The delicious blend of flavors makes this a top-notch dinner recipe!

Close up of caprese chicken sandwich.

Get the recipe: Caprese Chicken Sandwich

Cheesy Chicken Recipe

Delicious flavors of cheese, tender chicken, and a few other ingredients make this an easy dinner recipe!

Cooked cheesy chicken on white plate.

Get this cheesy chicken recipe!

What’s Your Favorite Boneless Chicken Breast Recipe?

So I’ve only included 13 chicken recipes here, but I know there are TONS more out there. Have you found one that you love? I’d love to hear about it, and add it to my Fantabulous Main Dishes, Pinterest board. You know… so I can have every intention of using it later, only to get distracted with how to makeover my guest bathroom in the process.

Looking For More Easy Recipes?

If you’re here for the first time, then you’re going to love this. I only create and share EASY, slightly homemade recipes that can be made in a flash, using everyday ingredients. Go ahead, get lost in all of our easy recipes here on the blog, to add to your recipe Rolodex!

Walking Taco Casserole

Everyone loves the flavors of a walking taco – but not everyone enjoys actually walking while eating! Gather around and enjoy this Walking Taco Casserole sitting at the table while still having the walking flair!

It’s one of many casserole recipes here, and dare I say, one of our favorite easy dinner ideas!

Walking taco casserole being lifted out of baking dish.

A really easy way to plan your weekly meals is by using theme nights. So make Tuesday for tacos, but not just pulled beef tacos every week. Switch it out to mean any sort of Mexican dish! Perhaps this taquito chicken casserole is on your wishlist too!

Can’t get enough of salty, crunchy chips? Frito Chili Pie is similar but includes beans. Switch out your proteins and give Frito Chicken Casserole a try as well.

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Why You’ll Love This Recipe

  • Pantry ingredients: Many people have most of these ingredients on hand and can add the produce to their weekly shopping.
  • Make-ahead recipe: I love to “cook once, eat twice”! You can make two of these at once and put one in the oven and one in the freezer before baking.
  • Easy to personalize: Everyone can add their favorite toppings to make their bowl their own. Spicy or mild, creamy or crunchy!

Ingredients Needed

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

Labeled ingredients for walking taco casserole that are sitting on the counter.
  • Beef – Use a lean ground beef or make sure and scoop out any extra grease before continuing with the recipe.
  • Onion – I like a sweet onion here to blend with the other flavors, but you can also use white or yellow. I don’t like the pungency of red onion in this dish.
  • Cream cheese – Just a half a brick here, and then you can use the rest in Chicken Grilled Cheese!
  • Corn chips – Pick up regular Fritos here, not the big scoops, so they are easy to eat with a fork.
  • Cheese – Mexican blend and Colby jack are a perfectly flavored melty mix but you can grab cheddar or whatever else is in your fridge.
  • Corn – Southwest canned corn adds SO much flavor here! This is usually a mix of fire-roasted corn and diced peppers. Any sort of corn can be used here, canned or frozen.
  • Taco seasoning – Make your own seasoning or pick up a packet, whichever you normally use in your tacos.

Substitutions

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

  • Produce – not a fan of diced chiles? You can use a can of Rotel in place of the diced tomato and canned Chile. Swap out for a different variety or omit the onion.
  • Meat – you can use ground chicken, turkey, or pork. I usually alter my seasoning a bit based on my meat, like using chicken taco seasoning.
  • Chips – walking tacos also work well with Doritos or tortilla chips. We used Doritos in this Taco Salad recipe too!

Variations

  • Cook Method – Rather than transferring to a baking dish, use an oven-safe skillet such as cast iron to brown the beef. Then you can go straight from stove to oven! If your skillet isn’t oven-safe, you can also just simmer on the stove, and add a lid to help the cheese melt. No need to turn on the oven on a hot day!

How to Make Walking Taco Casserole

If you want to make this ahead of time, do everything up until you put it in the oven and either refrigerate or freeze. You’ll just add a little bit to the baking time when you are ready since you are starting with a cold dish.

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

Steps 1-4 of how to make walking taco casserole.

STEP 1. Dice the onions. Dice the onions and saute in just a bit of oil (Image 1).

STEP 2. Cook the beef. Add the beef and seasoning to the onions and cook through (Image 2). Add the corn, peppers, tomatoes, and cream cheese and stir until melted and combined (Image 3).

STEP 3. Dish it up. Pour everything from the skillet into a baking dish (Image 4).

Tip: Drain the corn and chiles well, and make sure your tomato isn’t too watery. This way your casserole won’t be too wet.

Steps 5-8 of how to make walking taco casserole.

STEP 4. Melt it good. Add cheese to the top of the casserole (Image 5) and bake until melted and hot (Image 6).

STEP 5. Top and serve. Top with Fritos and all your favorites like peppers, sour cream, and lettuce (Images 7 & 8).

Scoop of walking taco casserole taken out of baking dish.

Recipe Pro Tips

  • Drain liquids. If using canned corn, make sure and drain it along with the green chiles. You will also want to make sure your diced tomato isn’t too watery in the center, and maybe scoop that part out first. Otherwise your casserole will be watery.
  • Chips last! I always add the Fritos to the top of the baked casserole. This way they stay nice and crunchy. You do have the option to top the casserole with them when you add cheese, but they will be much softer this way.
One serving of walking taco casserole on white plate, sitting next to baking dish.

Recipe FAQs

Why is it called walking tacos?

A walking taco generally refers to a bag of corn chips stuffed with not only corn chips but also other taco ingredients such as seasoned ground beef, shredded lettuce, diced tomatoes, cheese, and taco-appropriate toppings. The idea is that you can walk around and eat them out of the bag with a spoon or fork without making a total mess. Kind of fun, right? 

What’s the difference between a walking taco and Frito pie?

I often think of Frito pie as having beans. A yummy addition! Plus the pie is always…baked in a dish! Walking tacos will usually be made in the mini bags of chips as an on-the-go type of meal. So while they do have similar ingredients, they are cooked and enjoyed differently.

What other toppings can I add?

I encourage you to get creative with your toppings here. You can really add anything you like in your tacos. Spiced black or pinto beans come to mind as well as avocado, guacamole, roasted bell peppers, and Cotija cheese. The sky is the limit. Let me know what you come up with. 

What to Serve with Walking Tacos Casserole

This walking taco casserole only uses a part of the can of corn, so feel free to heat up the rest on the side. And while I suggest serving lettuce as a topping, you could also serve this over a bed of greens to add more veggies.

If you’re looking for a heartier side dish, consider making these fun fried tacos to go along with the casserole.

Bite of walking taco casserole on fork, being held up above plate of taco casserole.

Storage

  • Refrigerator. Allow the casserole to cool to room temperature before wrapping it tightly in a double layer of plastic wrap. You could also transfer slices of casserole to an airtight container. In either case, you can store it in the fridge for up to 4 days. 
  • Freezer. Once it has cooled completely, wrap the casserole dish tightly in a double layer of plastic wrap or transfer slices to a freezer-safe airtight container. Store the casserole in the freezer for up to 3 months. Allow it to thaw completely before reheating. 
  • To reheat. Transfer the desired portion to a baking dish (if applicable), cover with aluminum foil, and bake at 325 degrees F for 10 minutes or until heated through. You could also microwave individual portions in the microwave in 30-second intervals until heated through. 
  • Note- if you plan to store some for another day instead of eating it all, make sure to add the Fritos after reheating! They get a bit soggy when stored with the casserole. 

More Casserole 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

Walking Taco Casserole being lifted out of baking dish with spoon.
Print Pin
5 from 1 vote

Walking Taco Casserole

Enjoy the great flavors of a walking taco while…sitting at the table! This awesome casserole takes all the great flavors of a walking taco and bakes them up together.
Course Dinner
Cuisine Mexican
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10 servings
Calories 470kcal
Author Jessica Burgess

Ingredients

For the casserole

  • 1 tablespoon olive oil
  • 1 large sweet onion chopped
  • 1 pound ground beef
  • 1 packet taco seasoning
  • 4 ounces cream cheese softened at room temperature
  • 2 tablespoons water
  • 4.5 ounces green chilis drained
  • ½ tomato diced
  • ½ cup southwest corn
  • 1 cup shredded Colby and Monterey Jack cheese
  • 1 cup shredded Mexican blend cheese

Toppings

  • 4 cups Frito corn chips
  • ½ cup sour cream
  • 1 cup shredded lettuce
  • ½ tomato diced
  • 2 sliced jalapenos

Instructions

  • Prep. Preheat the oven to 375 degrees F and grease a 9X13-inch baking dish with cooking spray.
  • Sauté the onions. Heat the olive oil over medium-high heat in a large, heavy bottomed pan. Add the onions and sauté until translucent.
  • Brown the beef. Add the beef to the pan and sauté until browned and cooked through, breaking it up as you go, and then drain the grease from the pan. Stir in the taco seasoning and water. Mix until all meat is coated in seasoning.
  • Complete the filling. Mix in the cream cheese, chilis, ½ of the diced tomato, and the corn over low heat. Combine the ingredients until all are melted and mixed well.
  • Bake. Transfer the contents of the pan to the prepared baking dish and top with the Colby Jack and Mexican blend cheese. Bake uncovered for 15 minutes or until the cheese has melted and gotten nice and bubbly.
  • Top. Top the casserole with Fritos, sour cream, shredded lettuce, diced tomato, and sliced jalapenos.

Notes

  • I always put my Fritos on top so they stay crunchy. If you layer them under the cheese they will be soggy.

Nutrition

Calories: 470kcal | Carbohydrates: 28g | Protein: 18g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 756mg | Potassium: 312mg | Fiber: 3g | Sugar: 3g | Vitamin A: 918IU | Vitamin C: 9mg | Calcium: 303mg | Iron: 2mg

Cheesy Chicken

Cheesy Chicken: Cheese and chicken go hand in hand and this cheesy chicken casserole dish is going to be your favorite go-to fall, casserole recipe.

Four cheeses go into this simple cheesy chicken bake recipe and it is absolutely mouth-watering and worthy of the “best family dinners” list.

Cheesy chicken being pulled out of baking dish.

Big fan of this cheesy chicken breast recipe? You should try out this Chicken Grilled Cheese or this Instant Pot Buffalo Chicken Pasta recipe next because they also contain chicken and cheeses for that loveable comfort meal.

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Why You’ll Love This Recipe

  • It uses a few ingredients: With only 9 easy-to-find simple ingredients, this cheesy chicken casserole recipe uses items that you may even have on hand.
  • Make-ahead recipe: You can easily make this recipe ahead of time and then reheat it to serve. Scroll down to the end of this post for my tips!
  • Ready in only 35 minutes: Talk about a quick and easy dinner idea! This recipe, from start to finish, only takes about half an hour.

Ingredients Needed

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

Labeled ingredients for cheesy chicken recipe.
  • Chicken Breast – We used fresh boneless, skinless chicken breasts for this recipe.
  • Cheeses – This recipe calls for four separate cheeses; cream cheese, cheddar cheese, mozzarella cheese, and parmesan cheese.
  • Garlic – We used mined garlic for this recipe, but you could definitely use fresh garlic that you chop up yourself!
  • Parsley – This is a great serving ingredient, but definitely optional.

Substitutions

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

  • Cheeses – If you would like to make this recipe dairy-free, feel free to swap out the cheeses for your favorite DF varieties. Or, You can substitute the mozzarella cheese with provolone cheese, the cheddar cheese with Monterey jack cheese or Colby jack cheese, and the shredded parmesan cheese with grated parmesan cheese. 
  • Chicken – While we used chicken breast, you could easily use other cuts of chicken for this recipe. You could also use rotisserie chicken breast! Keep in mind that the texture and flavor might vary a little bit.
  • Garlic – You can substitute the minced garlic with 2 tablespoons of garlic powder (not garlic salt) if you prefer.

Variations

  • Cook Method – You can also make this cheesy garlic chicken in your slow cooker/crockpot. Prepare as instructed but instead of a 9×13 baking dish, you can use a 6–8-quart crockpot. Cook on high for 3-4 hours or on low for 6-8 hours. This method would also make excellent cheesy shredded chicken and make for wonderful comfort food.
  • Cheeses – You could easily swap out the cheeses for any of your favorites. Swap in Sharp Cheddar Cheese, Provolone, Colby Jack, or Monterey Jack for even more flavor to these cheesy chicken breasts!

How to Make Cheesy Chicken

To make this delicious baked cheesy chicken recipe, you will begin by combining the ingredients aside from the chicken and then you’ll spread that mixture on top of the chicken breasts before baking.

This Baked Cheesy Chicken Breast is broken into 3 components:

  • making the cheesy mixture
  • spreading on the cheese mixture
  • baking to perfection

I suggest making this dish right before you plan to serve it. That way it is perfectly warm for your busy night dinner!

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

Begin by preheating your oven to 375 degrees and spraying a 9×13 baking dish with nonstick cooking spray.

Steps 1-4 of how to make baked cheesy chicken.

STEP 1. Make the Cheese Mixture. In a large bowl combine cream cheese, cheddar cheese, mozzarella cheese, parmesan cheese, garlic, melted butter, and Italian seasoning until well mixed. There may be clumps of cream cheese, and this is ok. (Image 1).

Tip: If you don’t want the cream cheese chunks, let the cream cheese come to room temperature prior to making this recipe.

STEP 2. Add Chicken to Baking Dish and Smother with Cheese Mixture. Place chicken breasts into the baking dish and spread the creamy cheese sauce over the breasts evenly. (Images 2&3).

STEP 3. Bake. Bake uncovered for 30 minutes or until the internal temperature of each chicken breast reaches at least 165 degrees. (Image 4).

Cooked cheesy chicken on white plate.

STEP 4. Serve. Top the cooked chicken breasts with parsley and serve warm.

Sliced cheesy chicken on white plate.

Recipe Pro Tips

  • Let rest for a few minutes before serving. This dish is best served warm, however, make sure to let it sit for a few minutes and do not eat straight out of the oven.
  • Use room-temperature cream cheese. While not necessary, it will help the layering of cream cheese be spread throughout the dish.
Piece of cheesy chicken on white plate, with fork sticking out.

Recipe FAQs

Can I make the chicken from frozen?

You can make this cheesy baked chicken recipe from frozen chicken breasts, you’ll just need to adjust the cooking time to 45-60 minutes depending on how thick your chicken breasts are. Always check the internal temperature of each chicken breast and make sure it reaches at least 165 degrees.

Can I make this ahead of time and freeze it?

Yes, you can make this cheesy garlic chicken ahead of time and freeze it in a freezer-safe container for up to 4 months. To thaw, place the chicken in your refrigerator for about 24 hours or until fully thawed throughout. It’s not a good idea to thaw meat at room temperature due to food-borne illnesses while the outside meat is warmer than the inside meat. 

How to reheat cheesy chicken?

To reheat this cheesy garlic chicken, you can heat it in an oven pre-heated to 350 for about 15 minutes or you can also use a microwave to heat individual servings. Microwave time will vary depending on the size of each portion.

Can I make this recipe with bone-in chicken?

Yes, you can make this cheesy garlic chicken with bone-in chicken. You’ll need to adjust the time and temperature to 400 degrees for about 60 minutes depending on the thickness of your chicken breasts. Always check the internal temperature of each chicken breast closest to the bone of the chicken. Make sure it reaches at least 165 degrees. 

What cheese goes well with chicken?

Chicken pairs well with a variety of cheeses like Parmesan for classics like chicken parmesan, and mozzarella for dishes like chicken pizza or caprese chicken. Cheddar cheese can offer the best cheesy sauce for the chicken. Ultimately, it depends on your preference and the recipe you’re cooking up!

What makes juicy chicken breasts?

Chicken stays juicy when it’s not overcooked – aim for an internal temperature of 165°F (74°C) but avoid going much higher. Using marinades, brines, or a simple olive oil and seasoning rub can also help lock in moisture and flavor.

What makes tender chicken taste delicious?

Chicken tastes delicious when it’s seasoned well with herbs, spices, or marinades that complement your preferences. Cooking it just right, whether grilling, roasting, or pan-frying, also brings out its natural flavors and juices.

What to Serve with Cheesy Chicken

This baked chicken with cheese on top goes well with some Homemade Foccacia Bread or Air Fryer Zucchini. If you want to keep things easy for your busy weeknights, simply make up some classic white rice using instant rice and a side salad for a tasty and fitting side dish for this perfect meal.

Storage

This cheesy garlic chicken can be stored in an airtight container in your refrigerator for up to 4 days. It can also be stored in your freezer in a freezer-safe container for up to 4 months. 

More Chicken Recipes You’ll Love

If you love chicken casseroles, I think you will love these yummy and easy chicken recipes next time!

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

Spatula holding up a piece of cheesy chicken.
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5 from 2 votes

Cheesy Chicken

Cheesy chicken is an easy, family-favorite casserole dish that is perfect for weeknight dinners. Let baked cheesy chicken breast become your next regular family dinner!
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Calories 429kcal
Author Jessica Burgess

Ingredients

  • 4 boneless skinless chicken breast
  • 8 ounces cream cheese one block, cubed and softened
  • ¼ cup cheddar cheese shredded
  • ¼ cup mozzarella cheese shredded
  • ⅛ cup parmesan cheese shredded
  • 1 ½ tablespoons garlic minced
  • 1 tablespoon butter melted
  • 3 tablespoons Italian seasoning
  • parsley optional

Instructions

  • Preheat your oven to 375 degrees and spray a 9×13 baking dish with nonstick cooking spray
  • In a large bowl combine cream cheese, cheddar cheese, mozzarella cheese, parmesan cheese, garlic, butter, and Italian seasoning until well mixed. There may be clumps of cream cheese, and this is ok.
  • Place chicken breasts into the baking dish and spread the cream cheese mixture over the breasts evenly.
  • Bake uncovered for 30 minutes or until the internal temperature of each chicken breast reaches at least 165 degrees.
  • Top the cooked chicken breasts with parsley and serve warm.

Notes

  • Use room-temperature cream cheese if you do not want the cream cheese chunks in the cheese mixture.
  • Serving with parsley is optional.
  • Minced garlic is preferred over garlic powder.

Nutrition

Serving: 1chicken breast | Calories: 429kcal | Carbohydrates: 7g | Protein: 32g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 152mg | Sodium: 473mg | Potassium: 567mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1089IU | Vitamin C: 2mg | Calcium: 249mg | Iron: 2mg

Mini Chocolate Cake

This mini chocolate cake recipe is a beautiful small cake, that’s perfect for a small amount of people. This recipe makes either 2, 2-tiered cakes or 4, 1-layer cakes, (your choice!) this chocolate cake is the perfect dessert for a romantic date night, easy cake recipe for the weekend, or for making for a birthday party!

Mini chocolate cake on small white plate.

If you love chocolate cake as much as we do, then you’re also going to want to make this hot fudge cake, this wacky cake recipe, and this Milky Way cake, the second you get the chance! Or, this no-bake chocolate cake is fun to make and enjoy!

Or, if you love baking for one, don’t forget about the fun mug cakes like this vanilla mug cake and this Oreo mug cake!

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Why You’ll Love This Recipe

  • Small serving: If you’re baking for only two, this small chocolate cake recipe is the perfect size to satisfy that sweet tooth. It feeds 2, with a small amount of leftovers for the next day, or 4 people for single-servings.
  • Big flavor: Even though this is a small cake recipe, it has big flavor, with coffee and yogurt being the key factors in making this cake full of flavor.
  • Impressive: This mini cake is absolutely stunning, with the beautiful chocolate ganache and whipped frosting.

Ingredients Needed

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

Labeled ingredients for mini chocolate cake.
  • Coffee: For best results, you’ll want to use hot coffee so the cocoa powder blooms easily in the liquid. You can substitute hot water for coffee if you want to omit caffeine.
  • Oil: We like to bake with avocado oil as it’s a nice neutral flavored oil. You can substitute any neutral-flavored oil if you do not have avocado oil. (See substitutions below.)
  • Yogurt: I used Greek yogurt in this recipe, any plain yogurt or sour cream can be substituted. We have not tested using nonfat or low-fat yogurt.

Substitutions

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

  • Oil – if you prefer, you can use other neutral oils like vegetable or canola.
  • Yogurt – Full-fat Greek Yogurt was used; you can substitute plain yogurt or sour cream. Avoid using flavored yogurt as it will affect the flavor of the cake and may be too sweet.
  • Coffee – We used coffee to bloom the cocoa powder. You can use hot water, or even hot black tea as a substitute.

Equipment

You will need the following for this recipe:

  • 4 ramekins
  • Spatula
  • Whisk
  • Mixing bowls
  • Electric mixer

How to Make Mini Chocolate Cakes

Although this is an impressive cake, it’s really easy to make and simple to decorate! We’ll walk you through how to make your own.

This Mini Chocolate Cake is broken into 3 components:

  • making the small chocolate cakes
  • mixing the chocolate ganache
  • decorating the cake

This cake doesn’t take a lot of active time to make but it is recommended to make with a few hours notice so the cake has time to cool, so you will not feel rushed.

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

For the Cake

Preheat the oven to 350 degrees.

Spray 4 ramekins with baking spray, place them on a baking sheet, and set aside.

Steps 1-4 of how to make mini chocolate cake.

STEP 1. Coffee & Cocoa. In a medium small sized bowl combine the coffee and cocoa powder. Set aside. **For best results you want your coffee to be hot. (Image 1).

STEP 2. Mix batter. In a mixing bowl combine the greek yogurt, oil, sugar and brown sugar. Using a whisk or an electric mixer, mix until the sugars have just dissolved (Image 2).

STEP 3. Add the egg and whisk the mixture until the egg is well incorporated (Image 3).

STEP 4. Combine together. Add the cocoa-coffee mixture and whisk the mixture until the chocolate has been well mixed through (Image 4).

Collage of images showing steps 5-8 for making a mini chocolate cake.

STEP 5. Mix in dry goods. Then add the baking powder, baking soda, salt, and vanilla extract. Using a whisk mix until the ingredients are well incorporated (Image 5).

STEP 6. Add flour. Then slowly add in the flour so the flour becomes well incorporated and the cake batter is smooth (Image 6).

STEP 7. Pour in ramekins. Add the cake batter to the prepared ramekins so they’re evenly distributed between each of the ramekins (Image 7).

STEP 8. Bake at 350 degrees F for 30 minutes or until a toothpick comes out clean in the center (Image 8).

Allow them to cool for 30 minutes before removing them.

Once they’ve cooled for 30 minutes remove them from the ramekins and place the cakes on a cooling rack and allow to cool for 30 more minutes before frosting them.

Ready to eat the cake now? No problem! Frost the tops of the cakes in the ramekins and enjoy with a spoon!

Directions for the Ganache

Image collage of steps 9-13 of how to make and decorate mini chocolate cake.

Note: The ganache will be separated into 2 when frosting the cake. This recipe uses a combination of ganache and whipped ganache.

STEP 9. Heat milk & chips. Fill a saucepan up halfway with water and place it over medium heat. Place a heat safe bowl (like glass) on top. The bowl will want to be large enough so it doesn’t fall into the water but rests nicely over top of the saucepan.

Add the chocolate chips and the heavy cream to the bowl and allow the chocolate to melt, using a spatula stir the mixture to incorporate the cream and chocolate chips together (Image 9).

STEP 10. Stir. Once the chocolate chips have melted, remove from the heat and continue to stir until the ingredients are incorporated (Image 10).

Allow the ganache to cool in the fridge for 10 minutes.

STEP 11. Divide. Divide the mixture into 2 bowls. Place 1 of the bowls back in the fridge for the time being. Then using an electric mixer, beat 1 of the halves of ganache until it’s doubled in volume and is whipped nicely (Image 11).

To Frost the Cake:

STEP 12. Frosting with Ganache. Add both chocolate ganaches to a piping bag. Use a star tip for the whipped ganache and a fine tip top for the original ganache.

Take 1 of the cooled cakes and place it on a small plate then pipe a layer of whipped ganache to the first layer. Using an offset spatula, smooth out the ganache so it’s evenly distributed and smoothed out. Then add a cake on top of the frosted layer. Pipe another layer of whipped ganache then using an offset spatula smooth out the ganache so it’s evenly distributed and smoothed out.

STEP 13. Liquid ganache. Add a good layer of the original ganache on top of the cake so it slightly drips off the sides.

Add piped dollops of the whipped ganache over the top for a little decoration.

Repeat this process for both cakes (Image 13).

Close up of side view of mini chocolate cake.

Recipe Pro Tips

  • Original, liquid ganache: The original ganache will want to stay at room temperature so it will make the drips. If it’s too cold it will firm up.
  • Whipped ganache: You will want to work with cold whipped ganache. It helps hold the shape when it’s piped out of the piping bag.

Recipe FAQs

What size is a mini cake?

When made in ramekins, they’re 4 inches in width.

How many mini cakes per person?

This recipe makes 2, two-tiered cakes (where two cakes serve 4 people) or 4, one-layer cakes (where four cakes serve 4 people).

What temperature do you bake a small cake?

Bake these mini cakes at 350 degrees for 30 minutes.

Slice of mini chocolate cake on white plate, showing whipped chocolate ganache in the center.

Storage

Leftovers: If you have any leftovers, you’ll want to cover the decorated cake with plastic wrap so it’s airtight, or in an airtight container. Store in the fridge for 3 days.

To Freeze: Wrap the unfrosted cake in plastic wrap and place that in a freezer bag. They can be stored for up to 3 months. To use, allow the cakes to thaw completely before decorating or serving.

More Cake Recipes You’ll Love

If you love cake recipes, we think you’re really going to love these favorites:

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

Recipe

Mini chocolate cake on small cake stand.
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Mini Chocolate Cake

This mini chocolate cake recipe makes the perfect for a small batch. With this easy recipe, and simple ingredients, this cake turns out with a delicious texture and flavor.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 2 hours 45 minutes
Servings 4 servings
Calories 1058kcal
Author Jessica Burgess

Ingredients

For the Cake

  • ⅓ cup Cocoa Powder
  • ½ cup Black Coffee
  • ⅓ cup Greek Yogurt
  • ¼ cup oil We used avocado but you can use vegetable, canola, etc.
  • ½ cup sugar
  • ¼ cup brown sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour

For the Chocolate Ganache

  • 1½ cups chocolate chips semi sweet or milk chocolate
  • 1½ cups heavy cream

Instructions

For the Cake

  • Preheat the oven to 350 degrees.
  • Spray 4 ramekins with baking spray, place them on a baking sheet, and set aside.
  • In a medium small sized bowl combine the coffee and cocoa powder. Set aside. **For best results you want your coffee to be hot.
  • In a mixing bowl combine the greek yogurt, oil, sugar and brown sugar. Using a whisk or an electric mixer, mix until the sugars have just dissolved.
  • Add the egg and whisk the mixture until the egg is well incorporated.
  • Add the cocoa-coffee mixture and whisk the mixture until the chocolate has been well mixed through.
  • Then add the baking powder, baking soda, salt, and vanilla extract. Using a whisk mix until the ingredients are well incorporated.
  • Then slowly add in the flour so the flour becomes well incorporated and the cake batter is smooth.
  • Add the cake batter to the prepared ramekins so they’re evenly distributed between each of the ramekins.
  • Bake at 350 degrees F for 30 minutes or until a toothpick comes out clean in the center.
  • Allow them to cool for 30 minutes before removing them.
  • Once they’ve cooled for 30 minutes remove them from the ramekins and place the cakes on a cooling rack and allow to cool for 30 more minutes before frosting them.

Ganache Instructions

  • The ganache will be separated into 2 when frosting the cake. This recipe uses a combination of ganache and whipped ganache.
  • Fill a saucepan up halfway with water and place it over medium heat. Place a heat safe bowl (like glass) on top. The bowl will want to be large enough so it doesn’t fall into the water but rests nicely over top of the saucepan.
  • Add the chocolate chips and the heavy cream to the bowl and allow the chocolate to melt, using a spatula stir the mixture to incorporate the cream and chocolate chips together.
  • Once the chocolate chips have melted, remove from the heat and continue to stir until the ingredients are incorporated.
  • Allow the ganache to cool in the fridge for 10 minutes.
  • Divide the mixture into 2 bowls. Place 1 of the bowls back in the fridge for the time being. Then using an electric mixer, beat 1 of the halves of ganache until it’s doubled in volume and is whipped nicely.

Frosting the Cake

  • Add both chocolate ganaches to a piping bag. Use a star tip for the whipped ganache and a fine tip top for the original ganache.
  • Take 1 of the cooled cakes and place it on a small plate then pipe a layer of whipped ganache to the first layer. Using an offset spatula, smooth out the ganache so it’s evenly distributed and smoothed out. Then add a cake on top of the frosted layer. Pipe another layer of whipped ganache then using an offset spatula smooth out the ganache so it’s evenly distributed and smoothed out.
  • Add a good layer of the original ganache on top of the cake so it slightly drips off the sides.
  • Add piped dollops of the whipped ganache over the top for a little decoration.
  • Repeat this process for both cakes. 

Notes

Ganache Tips:
The original ganache will want to stay at room temperature so it will make the drips. If it’s too cold it will firm up.
You will want to work with cold whipped ganache. It helps hold the shape when it’s piped out of the piping bag.

Nutrition

Serving: 1serving | Calories: 1058kcal | Carbohydrates: 116g | Protein: 12g | Fat: 63g | Saturated Fat: 32g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 112mg | Sodium: 366mg | Potassium: 336mg | Fiber: 5g | Sugar: 84g | Vitamin A: 1464IU | Vitamin C: 1mg | Calcium: 204mg | Iron: 4mg

Oreo Fudge

This fudge recipe needs just one pot and is so simple to make. What could be better than your favorite cookie added into smooth white chocolate fudge? Oreo Fudge will be your new favorite treat.

As popular as this layered Oreo dessert is, and this Oreo mug cake, we knew this Oreo fudge would be the next best thing!

Oreo fudge stacked on top of one another, sitting next to milk.

It’s no secret that we love chocolate! When you think chocolate cookie, I think everyone goes straight to Oreos, right? That’s why I love chopping them up to add to whipped mousse or making a fantastic Oreo cheesecake dip!

If you aren’t the biggest fan of chocolate, feel free to pull out the Biscoff cookies to make your own Biscoff truffles or crumble them into their own pan of Biscoff fudge.

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Why You’ll Love This Recipe

  • Use pantry ingredients: Especially when you are getting ready for the holidays, this ingredient list is made from items you already have in the pantry.
  • Make-ahead recipe: Fudge freezes beautifully, so you can keep it in the freezer for surprise gatherings (or just get ahead of your to-do list).
  • Kids can help: If your kids are older, they can help stir at the stove. Younger kids will love pressing cookies into the fudge and it’s soft enough to cut with a plastic knife.

Ingredients Needed

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

Labeled ingredients for Oreo fudge, sitting on counter.
  • Oreos – This classic cookie is known for its contrasting cream and chocolatey cookie. I suggest name brand here.
  • White Chocolate Chips – Any brand will do here. Pick one that you enjoy the flavor of on its own.
  • Sweetened Condensed Milk – This thickened milk has sugar added and is the perfect way to sweeten our fudge.
  • Powdered Sugar – Fluffy sugar gives the fudge just the right bite!

Substitutions

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

  • Cookies – not a fan of chocolate? Use any cookie here! Nilla wafers, animal crackers, Biscoff, shortbread…
  • Chocolate – especially if switching your cookies out to non-chocolate options, why not swap in milk chocolate chips?

Equipment

I like to use an 8×8 baking pan. You will want to line it with a parchment paper “sling” to be able to easily remove the fudge.

How to Make Oreo Fudge with Condensed Milk

This is a quick recipe, so measure everything out before beginning, and make sure you will have the time to keep a watchful eye on the stove.

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

Steps 1-4 of how to make Oreo fudge.

STEP 1. Crush the cookies. Add the Oreos to a bag and crush with a rolling pin or chop on a cutting board with a knife (Image 1).

Tip: Always line your pan with parchment paper that overhangs the edges. This will allow you to lift the entire pan of fudge out at once for easy cutting!

STEP 2. Turn up the heat. Add the remaining ingredients to a saucepan and heat gently while stirring occasionally (Image 2). Make sure not to burn the fudge!

Sliced Oreo fudge on white marble counter.

STEP 3. Cookie crunch. Stir the chopped Oreos into the fudge (Image 3).

Tip: This is a great tip for both cookies and fudge. Save some cookies back to press gently into the top of the fudge. This way you ensure there are Oreos on top rather than trusting the stirred-in ones to make an appearance.

STEP 4. Spread smoothly. Spread the fudge evenly into the pan and top with the reserved cookies before chilling (Image 4).

Oreo fudge stacked on top of one another.

Recipe Pro Tips

  • Heat gently. Don’t turn the stove up too high – you don’t want to boil and you don’t want anything to burn! You can even remove the pan from the heat when you still have some “lumps” of chocolate and they will finish melting as you stir.
  • Chill before enjoying. Make sure and chill your pan for at least 2 hours in the fridge before eating. It will be too difficult to cut before it has set.
Oreo fudge stacked on top of one another, with a bite taken out of it.

Recipe FAQs

What is Oreo fudge made of?

The main ingredients are white chocolate chips, condensed milk, and powdered sugar. These make the fudgy, chewy texture you think of when you make fudge! And then of course, it wouldn’t be Oreo fudge without the actual cookie crushed up inside.

Can you put fudge in the freezer?

Most definitely! This makes it a great holiday option for your cookie platters. You can freeze it for up to 3 months, so go ahead and make it well in advance. Just thaw and serve! Some people might even like to savor a small frozen piece in their mouth and let it melt slowly.

Can I make fudge in the microwave?

There are recipes specifically to make fudge in the microwave, and I suppose you could try here as well. However, I much prefer to make this on the stovetop where I can stir frequently and keep an eye on things. Using the microwave you do risk burning the chocolate, so if you try it, cook in short bursts, stirring in between.

Storage

The best Oreo fudge recipe is easy to store. You can use it on your cookie trays and be all set for your holiday gatherings. It will last at room temp for up to 2 weeks in an airtight container. Keep it in the fridge for up to 3 weeks or pop it in the freezer for 3 months!

More Fudge 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

Oreo fudge, stacked on top of one another.
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5 from 1 vote

Oreo Fudge

Just 6 ingredients and one pan are all you need to make some amazing white Oreo fudge!
Course Dinner
Cuisine American
Prep Time 10 minutes
Chill 2 hours
Total Time 2 hours 10 minutes
Servings 30 pieces
Calories 199kcal
Author Jessica Burgess

Ingredients

  • 3 cups white chocolate chips
  • 14 oz can of sweetened condensed milk
  • ½ cup powdered sugar
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 24 Oreo cookies

Instructions

  • Line an 8×8 baking dish with parchment paper.
  • Set 3 or 4 Oreos aside and place the rest in a ziploc bag. Crush them with a rolling pin or can. You will want some big and small pieces so don't crush them too much. You can also use a knife to give the cookie a rough chop.
  • In a large saucepan over medium heat, melt the chocolate chips, condensed milk, sugar, butter, and vanilla. Stir to combine and remove from the heat.
  • Mix in the chopped Oreos.
  • Pour the mixture into the lined pan. Top with remaining Oreos, chopping them in fourths first. Place in the fridge for 2-4 hours to set before cutting.

Video

Notes

  • Make sure and chill before eating! Otherwise it will be too difficult to cut neatly.
  • You can freeze this ahead for up to 3 months.

Nutrition

Serving: 1piece | Calories: 199kcal | Carbohydrates: 27g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 10mg | Sodium: 76mg | Potassium: 123mg | Fiber: 0.3g | Sugar: 24g | Vitamin A: 64IU | Vitamin C: 0.4mg | Calcium: 76mg | Iron: 1mg

Peanut Buster Parfait

The Peanut Buster Parfait ice cream dessert is a fusion of crunchy peanuts, hot fudge or chocolate sauce, and creamy vanilla soft-serve ice cream that tantalizes the taste buds. This dessert recipe for ice cream lovers is a joy to prepare and an even greater delight to devour.

Although ice cream is typically a summertime dessert, with rich fudge and crunchy peanuts, this is a dessert that is perfect all year long. Serve this ice cream parfait alone with this ding-dong cake or next to this turtle pie recipe.

Peanut buster parfaits in white bowls.

Inspired to try a few more recipes using loads of peanuts or even peanut butter? You could try making Easy Peanut Butter Cookie Recipe which is a delicious and simple cookie recipe. Or for a different type of snack, make some Energy Bites: Chocolate + Peanut Butter, No Bake Recipe which are ideal for long days.

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Why You’ll Love This Recipe

  • It uses a few simple ingredients: With only 3 ingredients, you don’t need anything complicated to make this dessert.
  • Use what you have: Because it is so simple, you can also easily change the ingredients to get different variations.
  • Ready in only 5 minutes: Talk about a quick dessert option! The recipe takes only a few minutes to put together and even if you heat the fudge, that only adds another 5-10 minutes to it.

Ingredients Needed

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

Ingredients for a peanut buster parfait.
  • Ice cream – We went for vanilla ice cream for this recipe as it works perfectly as the base for the other ingredients.
  • Fudge – Hot fudge is best as this melts into the ice cream and is delicious. Use any type of rich fudge sauce you like and you can add it cold if you prefer.
  • Peanuts – Salted peanuts are the favorite for this in our house but you can use plain ones if you want to cut back on the salt. Use your leftover peanuts to make this old-fashioned peanut brittle!

The ingredients are similar to turtle recipes, like these easy turtle cookies and this easy turtle pie!

Substitutions

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

  • Ice Cream: For a healthier alternative, you can use Greek yogurt or a dairy-free ice cream made from almond milk or coconut milk. For those with dietary restrictions, lactose-free ice cream is also an option. You can also choose different flavors such as vanilla bean ice cream or chocolate ice cream.
  • Hot Fudge: A homemade chocolate ganache can replace the hot fudge, or you can use a sugar-free chocolate syrup for a lower-calorie option. Vegan dark chocolate can also be used for those following a vegan diet.
  • Peanuts: If you’re allergic to peanuts, try substituting them with almond slivers or crushed pecans. For a nut-free version, you can use pretzel pieces or granola for that needed crunch.

Variations

  • Berry Delight: Swap out the fudge and peanuts for a handful of mixed berries and a drizzle of honey. The tartness of the berries and the sweetness of the honey with layers of creamy vanilla create a refreshing flavor profile.
  • Tropical Twist: For a summer-inspired variation, replace the peanuts with toasted coconut flakes and add a spoonful of pineapple chunks. Drizzle with a touch of caramel sauce for a tropical paradise in a bowl.
  • Coffee Crunch: For all the coffee lovers, infuse your vanilla ice cream with a shot of espresso and replace the peanuts with chocolate-covered espresso beans for a delightful crunch and a caffeine kick.

How to Make Peanut Buster Parfait

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

STEP 1: Heat the fudge. Heat the fudge in a small saucepan until it gently bubbles. Don’t overcook it or it will burn.

STEP 2: Dish out the ice cream. Put scoops of ice cream into small bowls (how many depends on your preference!) (Image 1)

Steps 1-3 peanut buster parfait.

STEP 3: Add the fudge. Pour over tons of rich hot fudge sauce. (Image 2)

STEP 4: Add the peanuts. Top with chopped peanuts and serve. (Image 3)

Peanut Buster Parfaits in white bowls.

Recipe Pro Tips

  • Use high-quality ingredients: Because this recipe is so straightforward, the taste of each ingredient really shines through. So, opt for premium ice cream, fresh peanuts, and high-quality hot fudge for the best results.
  • Chill your serving dishes: The best tip if you want your ice cream to stay cold for longer, consider chilling your serving dishes in the freezer for 10-15 minutes before assembling the parfaits.
  • Mix and match: Feel free to get creative and mix and match the flavors. You could use a different flavor of ice cream, such as chocolate or strawberry, or try a variety of toppings like caramel sauce, whipped cream, or cherry on top.
  • Serve immediately: This dessert is best enjoyed immediately after it’s made. The contrast between the hot fudge and cold ice cream is part of what makes this dessert so delightful.
  • Add a cherry on top: For an extra special touch, top each parfait with a cherry. It adds a pop of color and a sweet finish to the dessert.
  • Sundae: You can also use a tall sundae dish and use a layer of fudge sauce alternating with a ice cream layer and peanuts on a  special occasion or birthday celebrations.
Peanut buster parfait with a bite on a spoon, lifting out of bowl.

Recipe FAQs

What can I use instead of hot fudge for a peanut buster parfait?

If you don’t have hot fudge on hand, you can make a quick and easy substitute at home by melting chocolate chips with a little bit of cream. Chocolate syrup can also work in a pinch, though it may not have quite the same rich flavor.

Can I use a different type of nut for a peanut buster parfait?

Absolutely! While the traditional version uses peanuts, you can definitely substitute with other nuts like almonds, hazelnuts, or macadamia nuts. Just be sure to chop them up for the best texture.

Can I make a vegan version of this ice cream sundae recipe?

Yes, you can make a vegan version by using dairy-free ice cream, vegan hot fudge, and ensuring your peanuts are not coated in any dairy products. 

Is there a way to reduce the sugar in this ice cream dessert?

To reduce the sugar, you can use sugar-free ice cream and a low-sugar hot fudge sauce. Be mindful that altering the ingredients can affect the final taste and texture of the dessert.

What to Serve with Peanut Buster Parfait

The Peanut Buster Parfait is a rich and indulgent dessert that can stand alone as the star of the show. However, if you’re looking to create a more comprehensive dessert experience, consider pairing it with other treats. A slice of warm apple pie or a soft, gooey brownie could provide a delightful contrast in temperature and texture. 

For a lighter option, you might serve it alongside a plate of freshly cut fruits like strawberries or mangoes which can help cleanse the palate. 

Storage

Storing leftover Peanut Buster Parfait can be a bit tricky due to its mixed-temperature components, but it’s not impossible. The key is to disassemble it – and not to worry if a little fudge ends up in the ice cream! 

Place any leftover ice cream back in its container and return it to the freezer. Store the leftover fudge in an airtight container in the fridge. You can also store your leftover peanuts in an airtight container at room temperature. 

When you’re ready to have it again, simply reassemble and enjoy. Remember, however, that this dessert is best enjoyed fresh.

More Ice Cream Recipes You’ll Love

It’s the height of summer and there’s no reason to stop here with the parfait royal treat! Another great idea is Cookies and Cream Milkshake which is a refreshing and easy-to-make drink for a hot day. Or go for another delicious treat, a traditional idea with an Ice Cream Sandwich Cake that works perfectly to cool everyone down.

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

Peanut Buster Parfait in white bowl.
Print Pin
5 from 1 vote

Peanut Buster Parfait

A peanut buster parfait is a combination of vanilla ice cream, hot fudge and crunchy peanuts! So easy to make and the crunchy peanuts combined with hot fudge sauce, and cool ice cream is a combo to love.
Course Dessert
Cuisine American
Prep Time 9 minutes
Total Time 9 minutes
Servings 1 parfait
Calories 385kcal
Author Jessica Burgess

Ingredients

  • 1 scoop vanilla ice cream
  • 2 Tablespoons salted peanuts
  • 2 Tablespoons hot fudge

Instructions

  • Place one scoop of vanilla ice cream in a parfait glass or bowl.
  • Heat up hot fudge and pour over vanilla ice cream.
  • Top with peanuts and serve.

Notes

Have fun changing up your parfait by using strawberry syrups, sprinkles, chocolate chips or whatever else you love serving on top of your ice cream sundaes.

Nutrition

Serving: 1parfait | Calories: 385kcal | Carbohydrates: 43g | Protein: 10g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 29mg | Sodium: 271mg | Potassium: 394mg | Fiber: 3g | Sugar: 27g | Vitamin A: 279IU | Vitamin C: 0.5mg | Calcium: 123mg | Iron: 1mg

Creamy Caesar Chicken

Caesar Chicken: a creamy dish of perfectly cooked chicken, elevated by Parmesan cheese and the zip of the tangy, peppery flavors of Caesar dressing.

When it comes to cooking chicken dishes on the stove-top, we also love this chicken fried steak and gravy, this chicken and noodles recipe, and this chicken and gravy recipe!

Creamy caesar chicken in skillet.

Want to use up that bottle of Caesar dressing? Then you can also make this classic Chicken Caesar Pasta Salad Recipe that is perfect for a warm day.

What is Caesar Dressing?

Caesar Dressing is a delightful dressing that adds an extra zing to any dish it graces. This creamy dressing, originally crafted by restaurateur Caesar Cardini, boasts a rich blend of garlic, Dijon mustard, Worcestershire sauce, lemon juice, and anchovies, topped off with a pinch of freshly grated Parmesan. 

But it’s not just for salad recipes. Whether you’re drizzling it over your preferred protein like for this crock pot Caesar chicken sandwich, or using it as a veggie dip, Caesar dressing is the secret sauce that can instantly transform your meal from ‘meh’ to ‘marvelous’!

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Why You’ll Love This Recipe

  • A ton of flavor: The combination of the tangy Caesar dressing with the saltiness of the Parmesan works perfectly alongside the chicken.
  • Make-ahead recipe: Did you know you can make this easy baked chicken recipe in advance if you want to? It’s true; see my tips below on how to do that!
  • Ready in less than 30 minutes: Talk about a quick and easy recipe idea! This chicken recipe takes less than half an hour, from meal prep to finish.

Ingredients Needed

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

Labeled ingredients for creamy caesar chicken.
  • Chicken – We prefer boneless skinless chicken breasts for this recipe as they cook easily and slice nicely.
  • Caesar dressing – You can use a good grocery store-bought dressing for the recipe or even try making your own.
  • Cheese – Parmesan is definitely the best for this as the saltiness adds to the recipe without overwhelming the flavors of the dressing. If cheese and chicken together are your favorite, then this cheesy chicken will be a hit!

Substitutions

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

  • Chicken Breasts – If you don’t have chicken breasts, feel free to use other parts of the chicken, like thighs or drumsticks. For a vegetarian spin, portobello mushrooms or tofu can work wonders.
  • Garlic Clove – If fresh garlic isn’t available, you can use about ⅛th teaspoon of garlic powder to substitute for a single clove. 
  • Caesar Dressing – No Caesar dressing in the pantry? No worries! Try using a mix of mayonnaise, a little lemon juice, and Dijon mustard for a similar tangy, creamy effect.
  • Heavy Cream – Milk can be a stand-in if you’re out of cream. Add a tablespoon of butter to a cup of milk to enhance the richness.
  • Parmesan – In the absence of Parmesan, you could use other hard, salty cheeses like Pecorino Romano or Grana Padano. For a dairy-free alternative, nutritional yeast provides a similar umami punch.

Variations

  • Spice it up: For those wanting a bit of heat, adding red pepper flakes or a dash of cayenne pepper to the chicken before baking can create a delightful spicy variation to suit your personal preference.
  • Go Green: Add chopped fresh herbs like parsley, basil, or thyme before baking for a fresh and aromatic touch to your Caesar Chicken.
  • Cheese Variety: While Parmesan is a great addition to this dish, feel free to explore with others, like sharp Cheddar or Gouda, for a different flavor profile.
  • Veggies Inclusion: Want to make it a complete meal? The best way is to toss some cherry tomatoes, zucchini, or bell peppers into the baking dish alongside your chicken for a wholesome and colorful twist.
  • Grill it: If you’re up for outdoor cooking, this recipe can be easily adapted for the grill. Just remember to keep an eye on it to prevent the chicken from drying out.
  • Vegan Twist: Swap chicken with firm tofu or seitan, use a vegan Caesar dressing, and replace Parmesan with a sprinkle of nutritional yeast for a delightful vegan version of Caesar Chicken.
  • Chicken Caesar Wrap: Use any leftover chicken with romaine lettuce and a bit of grated cheese for lunch the following day with a Chicken Caesar wrap!

How to Make Creamy Caesar Chicken

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

STEP 1: Heat the skillet. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil, allowing it to melt.

STEP 2: Slice and cook the chicken. Cut boneless chicken breasts in half lengthwise and season them with salt and black pepper. Coat the chicken breasts in flour and transfer them to a skillet. Cook for approximately 3-4 minutes on each side or until the chicken is fully cooked and reaches an internal temperature of 165F. Set the chicken aside. (Images 1-2)

Steps 1-4 for how to make Caesar chicken.

STEP 3: Cook the garlic. Heat the remaining oil and sauté the garlic in the pan for one minute until it becomes fragrant. Pour the broth into the pan and deglaze, making sure to scrape up any browned bits. (Images 3-4)

STEP 4: Make the sauce and add the chicken. First, bring the broth to a vigorous boil. Then, add the Caesar dressing, cream, and Parmesan cheese, and continue cooking for an additional 2-3 minutes or until the liquid thickens and reduces. Next, place the chicken breasts back into the pan and cook for another 1-2 minutes, spooning the creamy sauce over the chicken. (Images 5-7)

Steps 5-8 for how to make Caesar chicken in creamy sauce.

STEP 5: Serve with parsley. Serve promptly over pasta or rice garnished with fresh parsley, and savor the flavors!

Creamy Caesar chicken in skillet.

Recipe Pro Tips

  • Choosing the Right Chicken: For best results when buying chicken, look for breasts that are even in size for consistent cooking, or you can pound the thicker end of the chicken breast to even it out. 
  • Homemade Caesar Dressing: Making your own creamy Caesar dressing can take this dish to the next level. The fresh flavors are hard to beat, and you have control over the ingredients. Plus, it’s easier than you might think! You can also try making homemade croutons.
  • Let it Rest: After removing the chicken from the oven or skillet, let it rest for a few minutes. This allows the juices to redistribute throughout, making extra juicy, moist chicken!
  • Prep Ahead: Want to make dinnertime less hectic? You can prep this recipe in advance. Simply follow the steps to add the Caesar dressing, cream, and Parmesan cheese. On the day of serving, pick up from there and cook until the chicken is done.
  • Add a Side: While this is a complete dish on its own, you can serve it with a side of steamed veggies, a fresh salad, or even some fluffy rice to round out the meal.
Creamy Caesar chicken on pasta.

Recipe FAQs

Can I use chicken thighs instead of chicken breasts in this recipe?

Absolutely! Chicken thighs can make a delicious alternative to breast meat
 in this recipe. They’re juicier and have more flavor due to their higher fat content. Adjust the cooking time, as thighs may need longer to cook thoroughly.

What if I’m lactose intolerant? Can I still enjoy Caesar Chicken?

Of course you can! There are plenty of lactose-free alternatives available for the cream and Parmesan cheese. Use lactose-free cream or a dairy-free milk alternative like almond or oat milk, along with a pinch of flour to thicken the sauce. For the cheese, look out for lactose-free Parmesan or nutritional yeast for a cheesy flavor.

Is there a low-carb option for Caesar Chicken?

Certainly! This dish can be easily adapted to fit a low-carb diet. Simply serve it with steamed veggies or a fresh salad instead of pasta or rice. You could try it with some cauliflower rice for a deliciously healthy twist. 

Can I make this recipe gluten-free?

Sure thing! To make this recipe gluten-free, use gluten-free flour to coat the chicken and ensure your Caesar dressing is gluten-free too. Always double-check the labels, just to be safe!

How do I know when the chicken is fully cooked?

The safest way to ensure your chicken is fully cooked is to use a meat thermometer. The internal temperature should reach at least 165F. If you don’t have a thermometer, slice into the thickest part of the chicken. The juices should run clear, and the meat should be white, not pink.

What to Serve with Creamy Caesar Chicken

The creamy, decadently savory Caesar Chicken pairs beautifully with various side dishes to complete your meal and make it even more satisfying. How about a serving of garlic bread on the side? Its crisp texture and buttery flavor match the rich, tangy notes of the chicken. (Or this fun cheesy pull-apart bread.)

A light, refreshing, simple salad can complement the dish wonderfully – try a simple green salad or a cucumber salad for a contrasting, fresh note. Hearty green vegetables such as garlic broccoli, bacon-wrapped asparagus, or candied carrots can add a nice balance to your meal. 

For those who prefer a heartier accompaniment, a side of creamy mashed potatoes or a portion of fluffy rice can be a perfect match. And if you’re up for a bit of Italian flair, serve the Caesar Chicken over a bed of al dente pasta, similar to this creamy lemon chicken pasta. 

Caesar chicken on spaghetti noodles.

Storage

Storing leftovers of this sumptuous Caesar Chicken is a breeze. Simply place the cooled leftovers in an airtight container and store them in your refrigerator. The dish will stay fresh and delicious for 3-4 days. 

And guess what? This recipe is freezer-friendly too!
When freezing, ensure your container is airtight and freezer-safe to maintain the quality of your meal. You can keep it frozen for up to 2-3 months. 

To reheat, let it thaw overnight in the refrigerator and warm it up on the stove or in the oven. You have yourself a ready-to-eat, scrumptious meal for those busy days when you don’t have time to cook from scratch. 

More Chicken Recipes You’ll Love

Looking for inspiration for more things to do with chicken on busy weeknights? There’s plenty here! Why not try some simple Fried Chicken Sliders for a great lunch idea? Or, for a hearty meal, try this Easy Slow Cooker Shredded Chicken that the whole family will enjoy. If pasta is more your style, this chicken and broccoli pasta is a must-make!

Or these others:

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

Creamy Caesar Chicken in a skillet.
Print Pin
5 from 2 votes

Creamy Caesar Chicken

Caesar Chicken: Tender chicken breasts in a creamy, cheesy, caesar sauce that's delicious by itself or served over pasta noodles.
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 434kcal
Author Jessica Burgess

Ingredients

  • 2 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • ¼ cup flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 garlic cloves minced
  • ⅓ cup chicken broth Get my homemade chicken broth recipe.
  • ½ cup caesar dressing
  • ½ cup parmesan cheese grated
  • ⅓ cup heavy cream
  • 1 tablespoon chopped fresh parsley for garnish

Instructions

  • Melt 1 tablespoon of olive oil in a large skillet over medium high heat.
  • Slice both chicken breasts in half, lengthwise, and season with salt and pepper. Dredge the chicken breasts in the flour and place into the skillet. Cook for 3-4 minutes on each side, or until the chicken is cooked through and reaches an internal temperature of 165F. Set chicken aside.
  • Melt the remaining oil and add the garlic to the pan to saute for one minute until fragrant. Add the broth to the pan and scrape up any browned bits. Bring the broth to a boil then add in the caesar dressing, cream and parmesan cheese and cook for another 2-3 minutes or until the liquid thickens and reduces. Return the chicken breasts back to the pan and cook for another 1-2 minutes, spooning the sauce over the chicken.
  • Serve immediately over pasta or rice with fresh parsley, enjoy!

Notes

Leftovers: Store in an airtight container in the fridge for up to 3-4 days, or in the freezer for up to 3 months.

Nutrition

Serving: 1chicken breast | Calories: 434kcal | Carbohydrates: 9g | Protein: 19g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 991mg | Potassium: 273mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 502IU | Vitamin C: 3mg | Calcium: 185mg | Iron: 1mg

Old Fashioned Chicken and Rice Casserole

Old Fashioned Chicken and Rice Casserole: This chicken rice recipe is a vintage, family-favorite dinner that’s easy to make in the oven, using canned soups and tender chicken thighs.

Close up of chicken and rice casserole on wooden spoon in baking dish.

Our version of this classic favorite combines the wholesome goodness of chicken with the heartiness of rice, all baked to perfection in a creamy sauce seasoned to please. And the best part? This casserole recipe is easy to whip up, even on your busiest days.

Much like our chicken tater tot casserole, our Dorito chicken casserole, and our Stove Top chicken casserole.

If you have some chicken thighs left to use, you could also make this Bacon Wrapped Chicken Thighs recipe as an ideal appetizer. Or try some Instant Pot Chicken Thighs – Lemon and Herb for another one-pot flavorful meal.

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Why You’ll Love This Recipe

  • It uses simple ingredients: With items like cream of chicken soup and cream of mushroom soup, you can whip up a tasty meal with no unusual ingredients.
  • Batch recipe: You can easily increase the amount of ingredients you use if you need a big batch for a special event.
  • One pot recipe: Keep the dishes to a minimum with this one pot recipe, where everything goes into one pan.
  • Old-fashioned recipe: If you love the classics, this old-fashioned recipe will fit right in with your dinner meal plan. Rotate this one with this macaroni and tomatoes recipe and this easy chicken pot pie recipe, for a southern classic. Or, if you have chicken left, these chicken and dumplings from scratch are a must-make.

Ingredients Needed

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

Labeled ingredients for chicken and rice.
  • Canned soup – This easy recipe uses mushroom and chicken canned soups as it adds flavor and creaminess without needing any actual cream.
  • Broth – Chicken broth is ideal for this as it complements the flavor of the chicken thighs and works well with the canned soup. You can make my homemade chicken broth recipe if you don’t have any on hand.
  • Chicken – We use chicken thighs for this recipe as it works perfectly.

Substitutions

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

  • Mushroom Soup – If you don’t have mushroom soup at hand or prefer not to use it, you can opt for cream of celery soup or onion soup mix. They maintain the creamy texture while giving a unique flavor to the dish.
  • Chicken Soup – Not a fan of canned chicken soup? No problem. You can use homemade broth thickened with cornstarch or vegetable cream soup to switch things up a little. Remember, the aim is to keep that delicious creaminess intact.
  • White Rice – If white rice isn’t your grain of choice, feel free to substitute it with brown rice, wild rice, or even quinoa. Make sure to adjust the cooking time per the grain you choose; these alternatives might take a bit longer.
  • Chicken Thighs – Chicken breast is an excellent alternative if you want to go lean. For vegetarians, tofu or a hearty mix of mushrooms can work just as well. Remember to adjust your cooking times accordingly.
  • Parmesan Cheese – If you’re dairy-free or just don’t have Parmesan on hand, nutritional yeast provides a cheesy flavor while being vegan-friendly. Otherwise, any cheese that melts well, like sharp cheddar cheese or mozzarella, can make a good substitute. Go ahead and experiment with what suits your taste buds! If you love cheese with chicken, this cheesy chicken is a recipe that’s also a must-make!

Variations

  • Southwest Twist: For a little Tex-Mex flair, incorporate some black beans, corn, diced tomatoes, and a hint of chili powder. Top with a sprinkle of shredded Pepper Jack cheese and fresh cilantro for a delightful zest!
  • Mediterranean Mood: Substitute the chicken thighs with diced lamb or beef, replace white rice with couscous, and add a mix of Mediterranean spices like cumin, coriander, and a dash of cinnamon. Remember to add a sprinkle of feta cheese on top before serving!
  • Vegetarian Delight: Replace chicken thighs with your choice of protein-packed beans, hearty mushrooms, or nutritious tofu. Pair with your favorite veggies such as bell peppers, zucchinis, or aubergines for a wholesome, meat-free feast.
  • Seafood Sensation: Swap out chicken for shrimp or chunks of white fish like cod or haddock. Add a splash of white wine for an extra flavor punch. This variation pairs well with a squeeze of fresh lemon and a sprinkle of dill before serving!

How to Make Old Fashioned Chicken and Rice Casserole

This simple chicken casserole is broken into 2 components:

  • Add the ingredients
  • Bake in the oven

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

STEP 1: Prepare the casserole dish. Preheat the oven to 350 degrees f and generously grease a 9 x 13 inch casserole dish with cooking spray or oil.

STEP 2: Mix the ingredients. Combine the soups, broth, cheese, and seasonings in a casserole dish, whisking until smooth. Ensure minimal clumps are remaining in the mixture. (Image 1)

STEP 3: Add the rice. Gently scatter the rice over the soup mixture, stirring it well. This will ensure that the rice is evenly incorporated into the soup, promoting consistent cooking throughout. (Image 2)

Showing steps 1-4 of how to make chicken and rice casserole.

STEP 4: Add the chicken. Add the chicken pieces to the soup and rice mixture, gently pressing each piece down until the edges are submerged. (Image 3)

STEP 5: Season the casserole. Season with salt and pepper according to your taste preferences.

STEP 6: Bake in the oven. Place a layer of foil over the pan and bake for one hour. Then, uncover and continue cooking for an additional 10 minutes until the rice is fully cooked and the edges are bubbly. (Image 4)

Baked chicken and rice casserole in baking dish on counter.

STEP 7: Rest, then serve. Remove the dish from the oven and rest for 10 minutes before serving. This step allows the juices to seep back in, resulting in a creamy texture.

Serving of chicken and rice casserole on white plate.

Recipe Pro Tips

  • Don’t rush the baking: Casseroles need time to cook evenly. Rushing this process by increasing the oven temperature could result in a dish that’s overcooked on the outside and undercooked inside.
  • Use a deep dish: The recipe calls for a 9 x 13 inch casserole dish, but if your baking dish is shallow, you may want to opt for a slightly smaller yet deeper dish to prevent spillage in the oven.
  • Season to taste: The canned soups and cheese naturally contain salt. Taste your mixture before adding salt to prevent an overly salty end product.
  • Let it rest: Don’t skip the resting period after baking! This allows all the flavors to meld together and the rice to absorb any remaining liquid, resulting in a creamier, tastier dish.
Old fashioned chicken and rice casserole being scooped out of baking dish.

Recipe FAQs

Can I use brown rice instead of white?

Absolutely! Remember that brown rice takes a bit longer to cook than white rice. You might need to increase your baking time by about 15-20 minutes to ensure even cooking.

Is it okay to use cooked chicken in this rice and chicken casserole?

Yes. If you have leftover chicken, feel free to use it. Just make sure to adjust the cooking time, as the chicken won’t need as long to cook. Add it in during the last 15 minutes of baking to avoid overcooking.

Can I make this chicken and rice casserole ahead of time?

Yes, you can! Just prepare the casserole as directed, let it cool, then cover it and store it in the refrigerator. When you’re ready to enjoy it, bake it in the oven at 350°F until it’s heated through. This makes it a perfect dish for busy school nights or when you expect company. 

Why is my casserole dry?

If your casserole turns out dry, it could be that it was cooked for too long or at too high a temperature. Use a timer to avoid overcooking, and ensure you use the correct oven temperature. Also, ensure the foil cover is secure to hold in moisture while baking. Everyone’s oven is different, so getting the timing right might take a few tries.

Can you use other meat in place of chicken in chicken and rice casserole?

Absolutely! This casserole can easily be customized to your preferences. Such as skinless chicken breasts, turkey, beef, or for a vegetarian option, you can substitute with tofu. Just adjust the cooking time accordingly and ensure the meat is cooked through before serving.

Side Dishes for Chicken and Rice

This Old-Fashioned Chicken and Rice Casserole pairs wonderfully with various sides. For a refreshing contrast to the hearty casserole, consider serving it with a crisp, green side salad packed with your favorite veggies – think crunchy cucumbers, ripe cherry tomatoes, and thinly sliced red onions, all tossed in your go-to dressing. The freshness of the salad complements the richness of the casserole beautifully. 

If salads aren’t your thing, a side of canned green beans, or even air fryer zucchini may be an easy side dish idea for you! Or something like these candied carrots are a sweet side to pair with the savory casserole. However, if you love a good starchy bread with a casserole, like we do, these cheesy garlic biscuits are the perfect fit!

Storage

Leftovers can be stored in an airtight container and kept in the refrigerator for up to 4 days.

To freeze, allow the casserole to cool completely before wrapping it tightly with aluminum foil and placing it in a freezer-safe container or freezer bag. It will keep well for up to 3 months. 

To reheat, thaw the casserole overnight in the refrigerator; if frozen, bake at 350°F until heated through, about 20-30 minutes. If reheating from the fridge, you can either microwave individual servings or heat in the oven at the same temperature. Just ensure it’s heated through the middle, and you’re all set for another round of this delightful comfort food!

More Casserole Recipes You’ll Love

If this great recipe for easy chicken and rice casserole leaves you wanting to make more, why not try my Southern Broccoli Casserole for a simple and delicious vegetable recipe?

Or, for another easy dinner recipe for comfort food style dishes, make this French Onion Beef Casserole for dinner on a cold night the whole family will 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

Baked chicken and rice casserole in baking dish.
Print Pin
4.86 from 7 votes

Old Fashioned Chicken and Rice Casserole

This chicken and rice casserole uses simple ingredients and is so easy to make, all while being full of flavor and an absolutely delicious dinner recipe!
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Servings 6 servings
Calories 389kcal
Author Jessica Burgess

Ingredients

  • 1 can Cream of Mushroom Soup
  • 1 can Cream of Chicken Soup
  • 1 can Chicken Broth
  • ½ cup Parmesan Cheese Shredded
  • ½ teaspoon Italian Seasoning
  • ½ teaspoon Onion Powder
  • ¼ teaspoon Garlic Powder
  • 1 ¼ cup White Rice Raw
  • 1 ½ pound Boneless Skinless Chicken Thighs
  • Salt and Pepper to Taste

Instructions

  • Heat oven to 350 degrees and coat a 9 x 13 inch casserole dish with cooking spray or oil.
  • Place soups, broth, cheese, and seasonings into the casserole dish and whisk together. Only a few small clumps of soup should remain.
  • Sprinkle the rice onto the soup mixture, then stir. The rice should be evenly mixed into the soup mixture to ensure even cooking.
  • Place chicken into soup and rice mixture. Press each piece down into the mixture until the edges are just covered.
  • Add salt and pepper to taste.
  • Cover the pan with foil and bake for 1 hour. After one hour, remove the foil and cook for an additional 10 minutes until the rice is done and the edges are bubbly.
  • Remove the dish from the oven and allow it to rest for 10 minutes before serving. This allows the juices to soak back in and become creamy.

Notes

Store leftovers in an airtight container in the refrigerator for up to one week. 
Reheat this casserole in the oven or in the microwave.

Nutrition

Serving: 1serving | Calories: 389kcal | Carbohydrates: 38g | Protein: 31g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 121mg | Sodium: 1139mg | Potassium: 433mg | Fiber: 1g | Sugar: 1g | Vitamin A: 189IU | Vitamin C: 0.1mg | Calcium: 134mg | Iron: 2mg

White Gravy Recipe

This White Gravy Recipe is so easy, made in just a few minutes, and is delicious served over homemade biscuits, on top of southern country-fried steak, or used to dip these breakfast pigs in a blanket in to.

If you’ve been intimidated by making gravy, don’t be! We’ll show you the step-by-step process and no-fail method for a perfect Southern gravy recipe each time.

White gravy poured across biscuits, sitting on white plate.

This easy white gravy recipe is a classic, old-fashioned favorite to serve over biscuits or over Instant Pot mashed potatoes, making this a great recipe for breakfast or even a country-style dinner. Or if you prefer a sausage gravy, this chorizo sausage gravy is one of our favorites that provides a meaty, heated, flavor. Or, fire up those tastebuds with this jalapeno gravy!

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Why You’ll Love This Recipe

  • Classic: This classic white gravy recipe is the old-fashioned favorite, that uses simple, basic ingredients.
  • Only a few ingredients: You don’t need a lot to make this homemade white country-style gravy! Actually, you may already have the ingredients on hand and can whip this up right away!
  • Ready in only 10 minutes: It doesn’t take long to make this creamy white gravy recipe, so it can be made while you cook biscuits in the air fryer!
  • Familiar favorites: Also called a southern gravy, white pepper gravy, or a sawmill gravy, this delicious white gravy is called many things but the bases are similar; flour, milk, fat, salt, and pepper.

Ingredients Needed

This easy homemade white gravy recipe uses simple ingredients! However, there are some substitutions that can be made, and more details about some of the ingredients are below.

Labeled ingredients for white gravy recipe, sitting on kitchen counter.
  • Bacon grease – We love using bacon grease for this recipe. It adds a hint of flavor and saltiness.
  • All purpose flour – We say 2 “heaping” tablespoons of flour, meaning we use a big serving tablespoon, and dip it in the flour, creating a “mountain” of flour on top of the spoon. This is flexible but is similar to about ¼ cup of flour (not packed), or so.
  • Black pepper – Adding black pepper to the gravy is key, in our opinion. Some even prefer a lot of black pepper, some more than others, so that’s why we suggest adding it to your taste preference.
  • Salt – The amount can differ, due to the saltiness of the bacon grease you use. So we say to add the amount of salt to your taste preference. Remember, you can always add but it’s harder to take it away if you add too much.

Substitutions

If you’ve found that you’re out of some of the ingredients needed for this recipe, or prefer to use something different, here are some suggestions:

  • Bacon grease – you can also use melted butter instead of grease, or you can use sausage grease, or other meat drippings.
  • Milk – although we prefer using whole milk for white gravy, you can use 2% if that’s what you prefer. Skim milk, or different types of milk may cause the recipe to vary in results.

Equipment

A large skillet is used for this recipe, and a cast-iron skillet is preferred for this southern classic if available.

How to Make White Gravy

Making this gravy recipe is easy but there are some crucial things to keep in mind while making it for best results, so it doesn’t turn out clumpy, it thickens perfectly, and more.

We suggest making the gravy right before ready to serve, so if making a big breakfast, save the gravy for last.

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

Steps 1-4 showing how to make white gravy.

STEP 1. Melt or warm the bacon grease. Over low, simmering, heat, add bacon grease to the skillet and allow it to warm through. (Image 1).

Tip: If the skillet is too hot before step 2, clumps will develop. Make sure the pan is gently warm, and not too hot.

STEP 2. Milk & flour. In a jar, or small mixing bowl, add in the 2 heaping tablespoons of flour and about 1 cup of the milk. Tighten lid, and shake vigorously for about 2-3 minutes or until the mixture looks free of clumps. (Image 2). Or, if mixing in a bowl, use a whisk and mix to make sure the mixture is smooth.

STEP 3. Add to skillet. Once the milk and flour mixture is smooth and evenly mixed, pour in to the warmed bacon grease and whisk to combine.

STEP 4. Add remaining milk. When the milk and flour mixture is heated through with the bacon grease, add the remaining cold milk, salt, and pepper, and then turn the heat up to medium-high heat, constantly whisking. The gravy will begin to thicken and you’ll want it to cook for at least another 5 minutes to let the flour cook.

Tip: If you notice the gravy thickening too fast, or too much before the 5+ minutes are up, turn the heat down, still whisking. You want the gravy to thicken but you don’t want it too hot, or it will get too thick and possibly scortch.

White gravy in a cast iron pan, with a spoon resting inside.

Once the gravy has thickened, and has cooked through for about 5 minutes, taste test the gravy to see if you should add more salt and or pepper. Serve!

Spoon scooping up serving of white gravy, out of skillet.

Recipe Pro Tips

  • If you have clumps. If your skillet was too hot when adding the milk/flour mixture, it’s ok! It may just take a little more whisking, and as it thickens, the lumps can sometimes be thinned out. Whisk vigorously (my favorite is using a flat whisk for this) until the clumps break up. If the clumps are too big or there are too many and the whisk isn’t working, you can also use a hand blender or regular blender in a last effort, or even strain it!
  • Bacon grease. We know that you may not always feel like making bacon just for your milk gravy. If you do love using bacon grease, save the bacon grease when you make, say, air fryer bacon, and freeze the cooled, leftover bacon grease in to ice cube trays, so you can pull 1-2 cubes out when it’s time to make gravy.
Two biscuits sitting on white plate with white country gravy spooned over the top.

Recipe FAQs

What is white gravy made of?

Flour, milk, bacon grease, salt and pepper.

Why is my gravy lumpy?

If the pan is too hot when adding flour, or if the pan is too hot and the gravy sits too long without being stirred, the flour can form in to lumps.

Why does my white gravy taste like flour?

Because simmering for at least 5 minutes is important for the flour to cook, and blend with the other ingredients. If not, the gravy can taste doughy or have a raw flour taste.

Can you freeze white gravy?

Yes! Allow it to cool and store in an airtight, freezer-safe container, or in a freezer bag, and place in the freezer for up to 3-6 months.

What to Serve with White Gravy

Gravy is delicious served with so many things! Here are some of our favorites:

Bite of biscuits and gravy on fork, holding above plate.

Storage

If you have leftover gravy, allow it to cool and place it in an airtight container and store in the refrigerator for up to 3 days.

Or if freezing, it can be frozen for 3-6 months.

More Country-Style Recipes You’ll Love

Love old-fashioned recipes like this one? We think you’ll also 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!

Have you tried our biscuit and gravy casserole? It’s a must, after this one!

Recipe

White gravy poured on top of biscuits, sitting on white plate, next to yellow napkin.
Print Pin
5 from 5 votes

White Gravy Recipe

A classic white gravy recipe, made of flour, milk, bacon grease and salt and pepper! Perfect served over biscuits, or your favorite southern dishes.
Course Breakfast, Dinner, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Calories 238kcal
Author Jessica Burgess

Equipment

  • skillet

Ingredients

  • ¼ cup bacon grease or a little more/less is fine!
  • 2 tablespoons all-purpose flour heaping tablespoons
  • 2½ cups whole milk divided
  • salt to taste
  • black pepper to taste

Instructions

  • Over low, simmering, heat, add bacon grease to the skillet and allow it to warm through.
  • In a jar, or small mixing bowl, add in the 2 heaping tablespoons of flour and about 1 cup of the milk. Tighten lid, and shake vigorously for about 2-3 minutes or until the mixture looks free of clumps. Or, if mixing in a bowl, use a whisk and mix to make sure the mixture is smooth.
  • Once the milk and flour mixture is smooth and evenly mixed, pour in to the warmed bacon grease and whisk to combine.
  • When the milk and flour mixture is heated through with the bacon grease, (this is cooking the flour, to get the "raw" taste out) add the remaining milk, salt, and pepper, and then turn the heat up to medium-high heat, constantly whisking. The gravy will begin to thicken and you'll want it to cook for at least another 5 minutes to "cook" the flour in the gravy.
  • Once the gravy has thickened, and has cooked through for about 5 minutes, taste test the gravy to see if you should add more salt and or pepper. Serve!

Video

Notes

Tip to prevent clumps: If the skillet is too hot before step 2, clumps will develop. Make sure the pan is gently warm, and not too hot. If you have lumps, whisk vigorously until the clumps break up. If the clumps are too big or there are too many and the whisk isn’t working, you can also use a hand blender or regular blender in a last effort, or even strain it!

Nutrition

Serving: 1serving | Calories: 238kcal | Carbohydrates: 10g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 32mg | Sodium: 80mg | Potassium: 233mg | Fiber: 0.1g | Sugar: 7g | Vitamin A: 247IU | Calcium: 188mg | Iron: 0.2mg

How to Cook Burgers on the Stove

Cooking burgers on the stove-top in a frying pan can be a quick and easy way to get an easy dinner on the table, FAST! Cook from fresh OR frozen with this easy recipe!

Hamburger recipes are a great, easy dinner recipe, especially when you can mix things up with toppings, ways to cook them, and more! You can even make them for a burger bar and let everyone create their own!

Burgers cooked on the stove

Baking burgers in the oven is our favorite way to cook cheeseburgers… but sometimes cooking them in a frying pan is must faster and a little more convenient. (Especially when you don’t want to heat up the kitchen with the oven – which, is when we may also make some of these delicious sloppy joes that we love so much.)

So whether or not you have fresh ground beef patties or you have frozen burgers on hand (such as Bubba’s Burgers) here is how you can easily make a juicy burger on the stove!

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Ingredients

All it takes for a standard burger on the stove is ground beef (or pre-made hamburger patties) and a little salt and pepper.

raw burger patty - Bubbas frozen burger
  • 3 burger patties (or 1 lb. ground beef, shaped in to 3 patties)
  • salt
  • black pepper

See the full recipe card at the bottom of the post for ingredients and measurement suggestions.

You can also add your favorite toppings after cooking as well! (See the list below of our favorite burger topping ideas.)

Step by Step Instructions

Cooking burgers on the stove-top can be done with fresh or frozen burger patties.

For Fresh Hamburger Patties

  1. Season fresh hamburger patties, on both sides, with salt and pepper.
  2. Over medium heat, melt 1 tablespoon of butter in a skillet large enough to hold all of your burger patties.
  3. Place seasoned burgers in skillet and cook for 3-5 minutes and then flip.
  4. Cook for an additional 3-5 minutes or until the juices run clear.

Remove from skillet and place on buns and top with your favorite ingredients.

For Frozen Hamburger Patties (Like Bubba’s Burgers)

Steps 1-4 of how to cook burgers on the stove.
  1. Over low-medium heat, melt 1 tablespoon of butter in a skillet big enough to hold all of your burger patties.
  2. Place frozen patties in skillet and after a couple of minutes, season with salt and pepper. (You wait just a bit so the burger thaws some, so it can soak in the salt and pepper seasonings.)
  3. Cook on first side for about 5-6 minutes and then flip.
  4. After flipping, flip again when red juices have formed at the top.
  5. Continue flipping every couple of minutes for about 15 minutes or until the juices run clear.

As you can see in photo #3 above, there are still red juices forming at the top. When they are “clear” your burger is ready to pull off of the frying pan.

Hint: we love using a cast-iron pan to cook burgers in, like when we make our oven-baked steak but it’s not necessary. You can use a regular, non-stick skillet if that’s what you have on hand!

burger cooked on stove - on bun with cheese and onions with pickle on top

Substitutions

This recipe is for ground beef patties but you can also cook turkey burgers or veggie burgers if you prefer. Here’s how:

For baked turkey burgers, you will cook them for 5-6 minutes on each side, or until internal temperature reaches 155°.

For veggie burgers, heat 1-2 tablespoons of oil in a skillet and cook veggie burgers over medium-high heat for 4-6 minutes or until heated through.

Kick things up a notch and make these donut burgers using glazed donuts or these waffle burgers for the buns!

Want to substitute the red meat completely? Then try these crispy chicken burgers (or zinger burgers) next time!

Burger Topping Ideas

For the burger that you see here, we used:

  • nacho cheese (Rico’s canned nacho cheese)
  • sliced red onion
  • baby gherkin pickle
  • chopped fresh parsley

Other burger topping ideas:

We went wild on our cheeseburger subs with toppings, so you’ll want to check those out too! But here are other toppings you may like for these stovetop burgers:

Burger with nacho cheese, onion and pickle on bun

Storage

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

To reheat, you can place them back in a skillet and reheat over low-medium heat for about 3-5 minutes or until heated through.

Or, another great way is to reheat leftover burgers in an air fryer for 3-5 minutes!

More Burger Recipes

Love hamburgers as much as we do? You’ll love these ideas below, as well as our burger sliders that are super fun for parties or grilling frozen burger patties for a quick dinner!

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

burger on bun with melted cheese, and red onion
Print Pin
4.96 from 21 votes

How to Cook Burgers on the Stove

Cooking burgers on the stove in a frying pan can be a quick and easy way to get an easy dinner on the table, FAST! Cook from fresh OR frozen with this easy recipe!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 burgers
Calories 342kcal
Author Jessica Burgess

Equipment

  • Stove Top

Ingredients

  • 4 burger patties (frozen or fresh – see instructions for different times)
  • 1 tablespoon butter
  • ½ teaspoon salt or preferred amount
  • ½ teaspoon pepper or preferred amount

Instructions

For Fresh (Thawed) Hamburger Patties

  • For fresh burger patties, season each patty on both sides, with salt and pepper
  • Over medium heat, melt 1 tablespoon of butter in a skillet large enough to hold all of your burger patties
  • Place seasoned burgers in skillet and cook for 3-5 minutes and then flip. Cook for an additional 3-5 minutes or until the juices run clear.

For Frozen Hamburger Patties on the Stovetop

  • Over low-medium heat, melt 1 tablespoon of butter in a skillet big enough to hold all of your burger patties.
  • Place frozen patties in skillet and after a couple of minutes, season with salt and pepper. (You wait just a bit so the burger thaws some, so it can soak in the salt and pepper seasonings.)
  • Cook on first side for about 5-6 minutes and then flip. After flipping, flip again when red juices have formed at the top.
  • Continue flipping every couple of minutes for about 15 minutes or until the juices run clear.

Steaming the Buns

  • Place the burgers (or cheeseburgers if you prefer) on buns, and wrap individually in aluminum foil, as I did with my burgers in the oven, to send these over the top!

Notes

I love using a cast-iron pan to cook burgers in, like when we make our oven-baked steak but it’s not necessary. You can use a regular, non-stick skillet if that’s what you have on hand!

Nutrition

Serving: 1burger | Calories: 342kcal | Carbohydrates: 1g | Protein: 22g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 532mg | Potassium: 411mg | Fiber: 1g | Sugar: 1g | Vitamin A: 118IU | Calcium: 13mg | Iron: 3mg

Crockpot Jalapeno Chicken

Looking for comfort? Pull out the slow cooker and make this amazing Jalapeño Chicken that is perfect for an easy dinner without standing over the stove.

Jalapeno chicken in slow cooker.

Jalapenos can add the perfect “kick” to a recipe so we’ll use them in traditional recipes at times, to give them a little extra bite! We loved using jalapenos in this jalapeno ranch dip, this artichoke jalapeno dip, and this jalapeno sausage gravy, in case you want to try those too!

I love using the crockpot for a winner, winner, chicken dinner! The chicken is super tender, and the cheese combines for a perfectly creamy sauce, much like slow cooker chicken enchiladas and this delicious cheesy chicken recipe! Also, it’s an easy way to make a one-dish meal, such as Taco Chicken Casserole, yum.

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Why You’ll Love This Recipe

  • Strong flavors: Removing the seeds and membranes gives you a great jalapeño flavor without too much spice if that isn’t your thing.
  • Slow cooked, quick: This only takes 3 hours, meaning you can pop it in at lunch and still have a hands-off dinner, similar to this garlic parmesan chicken in the crockpot.
  • Easy-to-use leftovers: The flavors and elements here also make a great dip, so feel free to shred or dice up leftovers to use with chips, or dare I say, shred it like we do with this shredded Caesar chicken in the crock pot.

Ingredients Needed

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

Labeled ingredients for jalapeno chicken recipe.
  • Chicken – Boneless skinless chicken breasts are the perfect protein pairing for cheese and peppers. We love using chicken breasts in our easy dinners because they’re so versatile. Make sure you check out this creamy Caesar chicken too!
  • Sour cream – Cools off the heat!
  • Cream cheese – The perfect way to add creaminess to any dish.
  • Bacon – Love the salty crunch this adds to the creamy topping.
  • Jalapeños – Both diced and sliced, I love the flavor of these and they aren’t too spicy.
  • Cheese – Two types to add layers of flavor.

Substitutions

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

  • Chicken – swap in chicken tenders here. Aim for about a pound and a half. These are a great option to spread the meal out to more servings. I use chicken tenders in this slow-cooker orange chicken recipe too.
  • Bacon- if you don’t eat pork, try using turkey bacon. Cook it nice and crisp to get the same added texture.

Variations

  • Cook Method – creamy jalapeño chicken can also be made in the oven. Prepare ingredients as listed except place them in a 9×13 greased baking dish or casserole dish. Bake uncovered at 375° for 30 minutes or until the center of each chicken breast reaches 165° degrees.

Equipment

A 6-quart slow cooker is the usual size most people have in their kitchens. 3 chicken breasts will fit perfectly in the bottom. If you have a 7- or 8-quart size, be aware that it may cook slightly faster.

How to Make Slow Cooker Jalapeño Chicken

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

Start by bringing your cream cheese to room temp for easy mixing!

Steps 1-4 of how to make jalapeno chicken in the crockpot.

STEP 1. Mix it up. Combine sour cream and cheeses in a bowl. Add the diced peppers, onions, and 4 slices of crumbled bacon (Image 1).

Tip: Make sure you dice the cream cheese while cold (it’s easier!) and place in a mixing bowl to soften. The smaller pieces will warm up quicker so that you can easily stir in the remaining ingredients.

STEP 2. Coat chicken. Add the chicken breasts to the bottom a crockpot (Image 2). Carefully spread the entire cheese mixture evenly over the tops of the chicken (Image 3).

STEP 3. Cook low and slow. Check the temperature for safety after about 3 hours (Image 4).

Cheese and jalapenos added to cooked chicken in slow cooker.

STEP 4. Serve. Top with remaining jalapeños and bacon and serve.

Cheese melted and bacon and jalapenos on top of chicken in slow cooker.

Recipe Pro Tips

  • Heat it up. Enjoy spicy food? You can leave the membranes in one or a couple of the diced jalapeños to add heat to the dish.
  • Use your fingers. It’s sometimes easier to use your fingers (moistened with water) to spread the cheese mixture over the chicken. A spatula may lift the cheese more than it spreads it.
Cooked jalapeno chicken on white plate, next to crockpot.

Recipe FAQs

How do I mix the cream cheese?

If you are in a rush or your cream cheese isn’t softening up nicely, you can microwave in short bursts. Just make sure it’s the only thing in your bowl and do this step first. You don’t want it hot, just soft enough to stir in the other ingredients. A few lumps are fine as they will melt while the chicken cooks.

Is it safe to put raw chicken in the crockpot?

This is absolutely a safe cooking method for raw chicken! To ensure everything works well, you want to make sure the chicken is in a single layer. This will promote even cooking. Using an instant-read thermometer is the safest way to know chicken is done (you’re aiming for 165° F). This way you aren’t cutting into it, releasing juices and trying to see the color.

Why is my chicken in the crockpot still tough?

You may have overcooked it. Chicken breasts have so little fat it is easy for them to dry out. Covering them with our cream cheese mixture helps somewhat, but this is why using a thermometer is key. Cooking times are just a range and every slow cooker is different. Using the thermometer ensures that you stop cooking as soon as the proper temperature is reached.

What to Serve with Jalapeño Chicken

When serving crockpot chicken recipes that are super cheesy or saucy, I like to add in a lighter side dish. To stick with our Mexican theme, why not try a quick 3 bean salad or this elote dip!

Looking to add more to the chicken rather than eating it alone? Try over rice, wrapped in flour tortillas, corn tortillas, or with tortilla chips. You can even turn this into a shredded chicken dip or topping.

Storage

This crockpot jalapeno chicken can be stored in an airtight container in your refrigerator for up to 4 days. It can also be stored in a freezer-safe container for up to 3 months.

To reheat, thaw in the fridge and reheat in a baking dish at 350° for about 15 minutes or until the chicken is completely heated through.

More Chicken 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

Crockpot Jalapeno Chicken
Print Pin
5 from 2 votes

Crockpot Jalapeno Chicken

Looking for comfort? Pull out the slow cooker and make this amazing Jalapeño Chicken that is perfect for an easy dinner without standing over the stove.
Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 3 servings
Calories 725kcal
Author Jessica Burgess

Ingredients

  • 3 large boneless skinless chicken breasts
  • 8 oz cream cheese cut into 1-inch cubes and softened
  • ¼ cup sour cream
  • ½ cup Colby Jack cheese shredded
  • ¾ cup Cheddar cheese shredded (divided)
  • 5 jalapenos, diced seeds and membranes removed
  • 1 jalapeno, sliced seeds and membranes removed (optional)
  • 1 teaspoon black pepper
  • 5 strips bacon cooked (divided)
  • ½ tablespoon minced garlic
  • ½ small sweet onion diced

Instructions

  • In a large bowl, combine cream cheese, sour cream, Colby jack cheese, ½ cup cheddar cheese, garlic, and pepper until very smooth.
  • Mix in diced jalapenos and onion, and then coarsely crumble 4 bacon strips into the mix.
  • Place chicken breasts into a 6-8 quart crockpot and spread your cream cheese mixture over each chicken breast.
  • Cover your crockpot and cook on high for 3-4 hours. A meat thermometer ensures the chicken’s internal temperature is at least 165 degrees.
  • Sprinkle remaining cheddar cheese, and jalapeno slices, and crumble the last strip of bacon over the chicken breasts. Cover and let sit for about 10 minutes or until the cheese has melted.
  • Serve warm and enjoy.

Notes

  • Serve these with rice and your favorite vegetable.
  • You can freeze leftovers and reheat in the oven.

Nutrition

Serving: 1serving | Calories: 725kcal | Carbohydrates: 13g | Protein: 46g | Fat: 54g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 222mg | Sodium: 922mg | Potassium: 807mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1981IU | Vitamin C: 38mg | Calcium: 470mg | Iron: 1mg

Stuffed French Toast

This Stuffed French Toast recipe is more than just a meal, it’s a sweet, indulgent experience to start your day on the next level. And the best part? It’s super easy to whip up, perfect for special occasions, and lazy Sundays for a delicious breakfast recipe.

Golden-brown French toast filled with luscious cream cheese and strawberry jam takes traditional French toast to a whole new level, similar to when we had fun making this French toast casserole.

This post originally created and written on July 6, 2017. It has been totally revamped, retested, and re-published on October 20, 2023.

Stuffed french toast slices on white plate, with strawberries.

If you want to test out some other French toast recipes, you could try some Brioche French Toast that’s creamy and packed with flavor. Or for something more kiddo-friendly, try these EASY Cinnamon French Toast Sticks and top them with delicious blueberries.

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Why You’ll Love This Recipe

  • It uses simple ingredients: With things like cream cheese and powdered sugar, there are no hard-to-find ingredients in this recipe.
  • Make as much as you need: You can easily scale up this recipe if you find yourself feeding more people for breakfast after a kid’s sleepover.
  • Ready in under 15 minutes: Ideal for busy mornings, this recipe is ready in less than 15 minutes.

What is French Toast?

Classic French toast, known as ‘pain perdu’ in France, is a beloved breakfast dish that’s been gracing our tables since the 5th century. It’s a culinary magic trick that transforms stale bread into a sweet and savory delight. 

At its core, regular French toast is bread soaked in a mixture of eggs and whole milk, then fried to a yummy, golden perfection. Its fluffy interior and crispy exterior serve as a perfect canvas for a sprinkle of powdered sugar, a drizzle of maple syrup, or a dollop of your favorite fruit jam. It’s not just a breakfast option but also an opportunity to get creative in the kitchen!

Ingredients Needed

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

Labeled ingredients for stuffed french toast.
  • Bread – Sourdough bread is definitely the best bread for this recipe. You’ll need 16 slices for it, 2 per portion. Thick-cut bread is better than thinner bread
  • Cream cheese – You can use any cream cheese but aim for one that isn’t flavored as this can change how the French toast will taste.
  • Maple syrup – You’ll want a good quality maple syrup to add to the toast and also as one of the toppings.

Substitutions

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

  • Sourdough Bread – If you can’t find sourdough bread, any kind of sturdy thick bread like challah, brioche, or French bread will do. For a healthier option, you can use whole-grain or gluten-free bread.
  • Cream Cheese – If you’re dairy-free or just want to cut some calories, a non-dairy cream cheese substitute or Greek yogurt works well.
  • Strawberry Jam – Not a fan of strawberries? Swap it out with your favorite fruit jam, like raspberry or apricot. For a less sweet option, you could use fresh fruit compote. Or simply leave out the strawberry jam entirely.
  • Vanilla Extract – No vanilla extract in the cupboard? Almond extract can provide a delightful twist. You can also use a vanilla bean; just scrape out the seeds.
  • Cinnamon – If you’re out of cinnamon, nutmeg or allspice can be a good substitute. They’ll give a different but still delicious flavor profile.
  • Maple Syrup – Honey or agave syrup can stand in for maple syrup. Or for a unique take, try a flavored syrup like blueberry or caramel. 

Variations

Traditional French toast is like a culinary canvas – it’s open to all sorts of delightful twists and flavor combinations! Here are a few variations you might want to try out the next time you’re in the mood for a breakfast adventure:

  • Chocolate Hazelnut Cream Cheese Delicious Stuffed French Toast: Swap the regular cream cheese for some chocolate hazelnut spread and cream cheese blend, and you’ve got yourself a Nutella lover’s dream breakfast! It’s like a deliciously decadent dessert but for breakfast. 
  • Apple Cinnamon Stuffed French Toast: Bring the flavors of fall to your breakfast table by mixing diced apples and a sprinkle of cinnamon into your cream cheese. It’s like biting into a warm, comforting apple pie – first thing in the morning!
  • Tropical Stuffed French Toast: Missing the beach? Bring a taste of the tropics right to your kitchen by filling your French toast with a cream cheese and crushed pineapple mixture. Drizzle with some coconut syrup for an extra tropical touch!
  • Berry Blast Stuffed French Toast: Instead of strawberry jam, try mixing a variety of fresh berries – like raspberries, blueberries, and blackberries – into your cream cheese for a fresh and fruity breakfast treat. 

Remember, the best part about cooking is making it your own – so don’t be afraid to experiment with different fillings and toppings! Who knows, you might just discover a new breakfast favorite.

How to Make Stuffed French Toast

This French Toast is broken into 3 components:

  • Prepare the ingredients
  • Create the French Toast
  • Cook and serve

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

STEP 1: Heat the skillet. Preheat your electric skillet to 375°F (or 191°C) and apply a small amount of non-stick baking spray. Allow the skillet to warm up.

STEP 2: Mix the cream cheese and sugar. In a medium bowl, combine the softened cream cheese, powdered sugar, and 1 teaspoon of vanilla extract. Use an electric mixer to beat the ingredients until they are fully incorporated and have a creamy texture. Set aside. (Image 1)

Four images showing how to make stuffed french toast.

STEP 3: Combine the eggs and milk. In a pie pan or similar shallow bowl, combine the eggs, milk, remaining vanilla extract, cinnamon, and maple syrup. Stir the mixture with a fork or small whisk until well combined. Set it aside for now. (Image 2)

STEP 4: Pipe the filling into the bread. Using a piping bag, spoon the cream cheese mixture onto one side of the bread, about a tablespoon per piece. Top it off with a small dollop (approximately 1 tsp) of strawberry jam. Make sure there’s a slight oozing effect when cutting into it by adding enough cream cheese mixture. Repeat this process for 8 pieces of bread, ensuring each one has a cream cheese mixture and strawberry jam on one side. (Image 3)

STEP 5: Add the jam. On the other slice of bread, create a small circle of space to ensure the jam stays on top without peeking through. Sandwich the bread together. (Image 3)

Tip: For a crispier texture on your French toast, start by toasting the bread before spreading the cream cheese mixture in the middle and dipping it into the custard mixture. This will give your French toast a delightful crunch while maintaining the delicious flavors intact.

STEP 6: Cover in egg mixture. Take one assembled piece of bread and dip it in the egg-milk mixture, allowing the custard to saturate the bread. Flip the bread to ensure that the egg-milk mixture covers the entire surface. Transfer it directly onto the heated skillet. Repeat this procedure for all eight pieces of assembled sourdough bread.

A hot griddle cooking stuffed french toast.

STEP 7: Cook the toast. On the hot skillet, cook the French toast for approximately 5 minutes on one side, then flip it over and cook for an additional 4 minutes. Aim for a golden brown color on both sides of the toast. Serve immediately. 

STEP 8: Add toppings and serve. Add your favorite toppings – a sprinkle of powdered sugar and mixed berries. Finish it off with a drizzle of maple syrup on top.

Cooked stuffed french toast on wooden cutting board.

Recipe Pro Tips

  • Pre-toast the Bread: If you like your French toast extra crispy on the outside, try toasting your bread slices lightly before you stuff and dip them. This will give them an extra crunch that contrasts beautifully with the soft, creamy filling.
  • Customize Your Fillings: Don’t feel limited by the fillings suggested in this recipe. Feel free to get creative and use what you and your family love or what you have on hand. You can try different jams, nuts, or even chocolate chips!
  • Keep It Warm: If you’re cooking for a crowd and need to keep the first few pieces of toast warm while you finish cooking the rest, simply place them on a baking sheet in an oven set to a low temperature (about 200°F or 93°C). This will ensure everyone gets a warm, delicious piece of stuffed French toast.
  • Don’t Soak the Bread Too Long: Be careful not to leave your bread slices in the egg mixture for too long. A quick dip is all they need. If the bread soaks up too much liquid, it can become soggy and difficult to handle.
  • Experiment With Bread Types: Sourdough, challah, and brioche bread are all great options, but don’t be afraid to experiment with different types of bread. Just remember that the bread needs to be sturdy enough to hold the stuffing and withstand being dipped in the egg mixture.
Stuffed french toast on a plate with fresh berries on top.

Recipe FAQs

Can I use non-dairy milk for the egg mixture? Question 1

Absolutely! Almond milk, soy milk, or oat milk can all be great substitutes for dairy milk in this recipe. Keep in mind, that each may slightly alter the flavor, but your Stuffed French Toast will still be deliciously indulgent.

What if I’m gluten intolerant?

Don’t worry, you can still enjoy this recipe! Just switch out the regular bread for your favorite gluten-free bread. Do note that gluten-free bread can be a bit more delicate, so be extra careful when stuffing and dipping.

Can I prepare Stuffed French Toast the night before? 

Yes, you can! Assemble the sandwiches the night before and let them sit in the fridge overnight. Dip them in the egg mixture and cook them up fresh in the morning. Voila, breakfast is served!

I’m not a fan of sweet fillings, any savory suggestions?

Of course! Feel free to experiment with savory fillings like ham and cheese, or spinach and ricotta. Just adjust your toppings accordingly – think a sprinkle of herbs instead of powdered sugar.

Do you have to use an electric skillet?

No. If you don’t have an electric skillet, you can use a large nonstick skillet instead.

What to Serve with Stuffed French Toast

Stuffed French Toast is a crowd-pleaser on its own, but it can be beautifully complemented with other delightful dishes for a full breakfast feast. Here are some suggestions:

  • Fresh Fruit: A side of fresh, colorful fruit not only adds a vibrant touch to your plate but also provides a refreshing contrast to the rich French toast. Think fresh strawberries, banana slices, or a tropical fruit salad!
  • Bacon or Sausage: For meat lovers, a side of crispy bacon or savory sausage makes a perfect pairing. The saltiness of the meat balances the sweetness of the toast.
  • Scrambled Eggs: Light and fluffy scrambled eggs are a breakfast staple that pairs well with just about everything, including stuffed French toast.
  • Hash Browns: Crispy on the outside, and soft on the inside – hash browns add a lovely texture variety to your breakfast spread.
  • Yogurt: A cup of Greek yogurt can add a tangy, creamy element to your breakfast that pairs wonderfully with the sweet, stuffed French toast. Add a drizzle of honey or a handful of granola for extra flavor and crunch.

Storage

Storing leftover Stuffed French Toast is a breeze! Simply place the cooled leftovers in an airtight container and pop them in the refrigerator. They’ll stay fresh and delicious for up to 2-3 days. When you’re ready to enjoy them again, just reheat in a toaster oven or standard oven at a low temperature until warmed through. 

And yes, you can absolutely freeze this dish for future indulgence! To freeze, lay your cooled leftover French Toast on a baking sheet and place it in the freezer for a couple of hours. Once each piece is individually frozen, transfer them to a freezer-safe bag or container. This method prevents the pieces from sticking together and makes it easy to take out individual servings as needed. 

Frozen stuffed French Toast can last up to 2 months in the freezer. When you’re ready to serve, just defrost overnight in the fridge and reheat in the oven or toaster oven. Perfect for those busy mornings or when you’re craving a sweet, comforting breakfast!

More Breakfast Recipes You’ll Love

Looking for more ideas for a special breakfast that’s a little different? How about trying these Mini Waffle Breakfast Sandwiches for the perfect start to the day? Or if you are feeding lots of people, make a Breakfast Waffle Charcuterie Board and let everyone tuck into their favorites.

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

Recipe

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5 from 1 vote

Stuffed French Toast

French toast stuffed with a blend of cream cheese and strawberry jam, to give already delicious French toast, a big boost of flavor!
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 337kcal
Author Jessica Burgess

Ingredients

  • 16 pieces sliced Sourdough Bread
  • 8 oz block Cream Cheese softened
  • 3 Tablespoons Strawberry Jam optional
  • 1 cup Powdered Sugar plus more for dusting (optional)
  • 2 Eggs room temperature
  • 1 ½ cups Milk
  • 2 teaspoons Vanilla Extract divided
  • ½ teaspoon Cinnamon
  • 1 Tablespoon Maple Syrup

Instructions

  • Warm your electric skillet to 375 degrees F (or 191 degrees C). Add a small amount of non-stick baking spray to the skillet and allow the skillet to warm.
  • In a medium bowl, add the cream cheese, powdered sugar, and 1 teaspoon of vanilla extract. Using an electric mixer, beat until the ingredients are fully incorporated and are nice and creamy. Set aside.
  • In a shallow bowl like a pie pan, add the eggs, milk, rest of the vanilla extract, cinnamon, and maple syrup. Using a fork or a small whisk, stir to combine. Then set-aside.
  • Spoon the cream cheese mixture into a piping bag, and pipe about a tablespoon of cream cheese mixture to 1 side of the bread. Then add a small dollop (about 1 tsp) of strawberry jam on top. You’ll want to add enough cream cheese mixture so there’s a small amount of oozing when cutting into it. Repeat this process so 8 pieces of bread have cream cheese mixture and strawberry jam on 1 side.
  • On the other piece of bread, add a small amount in a circle so there’s room for the jam to stay on top and not peek through the top.
  • Sandwich the bread together.
  • Place 1 assembled piece of bread in the egg-milk mixture, allowing the custard to soak up into the bread. Flip the bread over so the egg-milk mixture is fully coating the bread. Place it directly onto the heated skillet. Repeat this process for all 8 pieces of assembled sourdough bread.
  • Allow the French toast to cook for about 5 minutes, then flip it over and cook for 4 more minutes. **You want the French toast to become browned on each side.
  • Serve immediately.
  • Optional toppings – sprinkle with a dusting of powdered sugar and mixed berries. Drizzle maple syrup on top.

Notes

I used 2% milk in this recipe; any milk on hand will work. You can even use half and half.
If you want a crunchier texture to the French toast, you’ll want to toast the bread first before adding the cream cheese mixture to the middle and dipping it into the custard mixture.
I pipped on the cream cheese mixture to give the French toast a gooier look, but this isn’t necessary; you can spread the cream cheese mixture using a butter knife or a spoon. Being stingy with the cream cheese mixture will affect the flavor of the stuffed French toast.

Nutrition

Calories: 337kcal | Carbohydrates: 39g | Protein: 14g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 256mg | Sodium: 414mg | Potassium: 215mg | Fiber: 2g | Sugar: 13g | Vitamin A: 465IU | Vitamin C: 8.8mg | Calcium: 124mg | Iron: 3.2mg

Steak Quesadilla

Skip boring old cheese quesadillas! Add steak and veggies and you’ll have the dreamiest, meatiest Steak Quesadilla that’s a filling dinner all on its own.

An easy dinner idea like this one is great to add to the dinner rotation, especially when you want something good but want it made in less than an hour! Or, serve them as an appetizer for a fiesta, or along with a nacho bar or taco bar for friends and family!

Steak quesadillas sliced and stacked and placed on cutting board.

Tuesday isn’t just for crispy chicken tacos or even the best-ever beef and cheese burritos. I like to mix things up! It’s easy to meal plan that Tuesday is Mexican, but then go ahead and get creative with exactly how you interpret that!

These steak quesadillas remind me of fajitas with peppers and onions, and I think it’s great to think of them as pre-assembled fajitas! You can also use the steak to make some amazing fajita wraps.

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Why You’ll Love This Recipe

  • Amped up flavor: Use your favorite taco seasoning to add flavor to the steak.
  • Make-ahead recipe: Did you know you can freeze quesadillas? Freeze them cooked so they stay together and you’ll have a great heat and eat meal another day.
  • Perfect for picky eaters: You can mix and match fillings when griddling your quesadillas. But because a quesadilla is familiar territory, you might be able to introduce new ingredients inside.

Ingredients Needed

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

Labeled ingredients for steak quesadilla
  • Beef – Skirt steak is the perfect cut here. You can usually get it already cut into “ribbons” at the store, so it is perfectly cut against the grain to not be too tough.
  • Cheese – Colby jack gives a great blended flavor and melts really well to hold everything together.
  • Veggies – Bell peppers and sweet onion add flavor without being overwhelming. Prefer more bite? Use red onions.
  • Tortillas – Select large burrito-size tortillas to hold everything in.
  • Taco Seasoning – I like to use this to season my meat and veggies.

Substitutions

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

  • Cheese – use any variety that you enjoy the taste of. I recommend cheddar, Colby, or Monterey Jack for their great melting capabilities!
  • Meat – feel free to use diced chicken or even shrimp. Flank steak is another option if you can’t find skirt steak.

Variations

Instead of folding each tortilla in half, you could spread the filling over the entire tortilla and top it with another tortilla to make a large quesadilla. When I do it this way, I like to double the filling in each. So you would be getting 3 large quesadillas instead of 6 smaller ones.

Equipment

You can use 1 or 2 skillets here – either make the filling then place it in a large bowl and wipe out the skillet to reuse, or you can just leave the filling in the skillet and use a second one to cook the quesadillas.

How to Make Skirt Steak Quesadillas

A quesadilla dinner is only a few steps away:

  • make the filling
  • cook up quesadillas
  • add all the fun toppings!

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

Steps 1-4 of how to make steak quesadilla.

STEP 1. Slice the veggies. Slice the veggies and heat them up with the garlic until just softened (Image 1).

Tip: Slice the veggies all the same size, as well as being similar to the steak. This way everything will cook evenly and will also give you the perfect filling ratio.

STEP 2. Cook the steak. Cook the steak quickly over high heat, then add the taco seasoning and water. Stir in the veggies so everything is coated in seasoning (Image 2).

STEP 3. Layer it up. In a clean skillet, add a tortilla and place filling and cheese on one half (Image 3).

STEP 4. Cook and flip. Carefully fold the tortilla in half and flip over to finish cooking and seal everything in (Image 4).

Steak quesadillas, sliced on a wooden cutting board.

Recipe Pro Tips

  • Cook filling first. Make sure your veggies are cooked to your preferred texture and the steak to your favorite doneness. The quesadilla is only cooked long enough to melt the cheese, and you won’t be able to cook the other ingredients from raw.
  • Better your knife skills. Try and slice all the veggies the same size so they cook evenly. The same goes for the steak.
Showing close up of inside of steak quesadilla.

Recipe FAQs

How do you make a quesadilla without it falling apart?

I find that using a single tortilla folded will keep the fillings inside better! This gives you less area for filling to escape, and you can use that edge to help flip the quesadilla over. Also making sure that the cheese is melted before flipping will “glue” things together.

What cheese is best for quesadillas?

Cheddar, Colby, and Monterey Jack are all really great melting cheeses and will hold everything together as well as give you a great cheese pull. To add more traditional flavor, try combining some oaxaca or chihuahua with your cheddar.

What should I put in a quesadilla?

The cheese is obvious, but then you’ll want to add some more protein to “beef” it up, whether that is beef, chicken, or beans. Peppers and onions are classic, and I used bell peppers to appeal to the most people, but you can use spicier options like poblano or jalapeño. Make it vegetarian by using black beans with cubed, cooked sweet potato.

How to fancy up a quesadilla?

Try adding some cheese in the pan on the outside of your tortilla for extra color and texture. Use multiple colors of peppers to add a visual flair. Get creative with your toppings such as lime crema.

What to Serve with Steak Quesadillas

I love to add a whole spread to make a meal. While the quesadilla can be filling on its own with yummy toppings, you can make it serve more people by adding sides. A great taco dip isn’t only for game day! Add even more protein with a 3 Bean Salad, and my elote dip is also really popular.

Steak quesadilla slices sitting next to salsa.

Storage

One option is to prepare the whole recipe from start to finish and freeze the quesadillas (see below). Alternatively, you can prepare the individual components (just the sautéed veggies and beef), freeze them separately, and, when the hankering strikes, assemble and cook the quesadillas for a fresher finished product. 

  • Refrigerator. Once the quesadillas have cooled completely, seal them in an airtight container or a large Ziplock and store them in the freezer for up to 4 days. 
  • Freezer. Allow the quesadillas to cool to room temperature before sealing them in a large Ziplock bag and storing them in the Freezer. They will stay good for up to 3 months. Allow them to thaw in the fridge before reheating. 
  • To reheat. Arrange the quesadillas in a single layer on a baking sheet lined with aluminum foil, cover them with more aluminum foil, and bake at 350°F for 10 minutes or until heated through. You could also pop a quesadilla in the microwave. Heat in 30-second intervals until warm. 

More Steak 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

Stack of steak quesadillas.
Print Pin
5 from 1 vote

Steak Quesadilla

Steak quesadillas are like steak fajitas and quesadillas, in one! Tender steak, cheeses, peppers and a few other ingredients make these so full of flavor!
Course Appetizer, Dinner
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 quesadillas
Calories 615kcal
Author Jessica Burgess

Ingredients

For the quesadillas

  • 2 ½ tablespoons olive oil
  • 2 pounds skirt steak thinly sliced
  • 1 packet taco seasoning
  • 3 tablespoons water
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 small sweet onion sliced
  • 1 tablespoon minced garlic
  • 1 cup shredded Colby Jack cheese
  • 3 tablespoons olive oil divided
  • 6 large flour tortillas

To serve

  • 1 cup salsa We love this Rotel Salsa recipe.
  • 1 cup guacamole
  • 1 cup sour cream
  • Fresh cilantro
  • Limes

Instructions

  • Sauté the veggies. Heat 1 tablespoon of olive oil in a large heavy bottom skillet and add the bell peppers and onion. Sauté until the onion becomes translucent and slightly caramelized. Add the garlic and sauté until fragrant. Remove from the heat and set aside.
  • Cook the steak. Heat 1 ½ tablespoons of olive oil in that same skillet over medium-high heat and add the skirt steak. Sauté until cooked to your preferred level of doneness and then add the taco seasoning and water. Combine well and then add the sauteed veggies to the steak and give it a good stir.
  • Fill the tortilla. Place a tortilla into a clean skillet over medium heat and add ¼ cup of the steak, ¼ cup of the sauteed veggies mixture, and a handful of the cheese to one side of the tortilla. Give the tortilla about 30 seconds to toast and then fold the the empty half of the tortilla over to close all of the ingredients inside.
  • Cook the quesadilla. Allow the quesadilla to cook for a couple of minutes before flipping and cooking for an additional couple of minutes or until the cheese has melted and the tortilla is golden brown.
  • Repeat. Repeat steps 3 and 4 with the remaining ingredients.
  • Serve. Slice the quesadillas into triangles and serve topped with salsa, guac, sour cream, cilantro, and lime.

Notes

  • Nutrition information is for quesadilla only, without toppings.
  • Try chicken if you don’t have steak on hand.

Nutrition

Serving: 1quesadilla | Calories: 615kcal | Carbohydrates: 34g | Protein: 43g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 1056mg | Potassium: 676mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1473IU | Vitamin C: 47mg | Calcium: 246mg | Iron: 5mg

Frito Chicken Casserole

This Frito Chicken Casserole is like giving yourself permission to eat a hearty chicken dip for dinner! The chicken, cheese, peppers, and salty chips melt together and feel like a treat, but it’s really an easy casserole recipe for a great dinner idea! This walking taco casserole recipe is a similar version, using ground beef.

Anytime we can use corn chips in a recipe, like in this Frito Chili Pie or in this Buffalo Chicken Soup, it’s a win! So count this Frito casserole in with our other favorite comfort foods, for sure!

Spatula lifting Frito chicken casserole out of baking dish.

Sometimes people see the word “casserole” and groan. Well, this Frito chicken recipe isn’t your mom’s casserole dish! Much like my favorite Doritos chicken casserole, the flavors are elevated here. I also enjoy using new carb combinations in my casserole, so check out a fun stuffing chicken casserole, too.

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Why You’ll Love This Recipe

  • Fun to eat: If you scoop corn chips, you can eat them like a dip! Otherwise, use smaller chips or crush them to eat with a fork.
  • Convenient: Use pantry items to make this when you’re in a rush.
  • Adjust the heat: Make this Frito casserole as mild or spicy as you like, either with mix-ins or toppings.

Ingredients for Frito Chicken Casserole

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

Labeled ingredients for Frito chicken casserole recipe.
  • Chicken – Make sure and cook your chicken so it is easy to shred, such as in your slow cooker. This is also a great recipe to use up leftovers!
  • Canned soup – I use one can of cream of mushroom and one cream of chicken. You can always swap in other cans of cream soup if that’s what you have on hand.
  • Sour cream – Will help thin out the soup to a creamy consistency.
  • Cheese – Colby Jack is my favorite for a Mexican-inspired dish but reach for anything you have or any combo, including taco-seasoned cheese or sharp cheddar.
  • Corn – Pick up canned or frozen kernels.
  • Black beans – Use about half a can here and save the rest to add to quick lunch salads.

Substitutions

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

  • Chicken – short on time? Bring home a rotisserie chicken and shred it up while the oven preheats. You can also dice up leftover Thanksgiving turkey here or use slow cooker shredded chicken that you made in advance!
  • Corn – if you don’t like the taste of canned corn, you can easily use frozen instead. Or go the other way and cook corn on the cob and cut the corn kernels off.
  • Beans – often cook beans from dried? Use those instead of a can.

How to Make Chicken Frito Pie

Frito casserole with cream of chicken soup couldn’t be easier. We use one bowl to mix everything up before spreading it in a baking dish.

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

Steps 1-4 of how to make Frito Chicken Casserole.

STEP 1. Begin combining. Add soup, chicken, sour cream, tomatoes, and seasoning to a large bowl (Image 1).

STEP 2. Add color. Stir corn and black beans into the bowl (Image 2). Make sure everything is well combined.

Tip: If using canned corn and beans, be sure and drain very well so the mixture isn’t watery.

STEP 3. Fill the dish. Spread the chicken mixture evenly into a casserole or baking dish (Image 3). Top with large scooping corn chips (Image 4).

Shredded cheese on top of Frito chicken casserole.

STEP 5. Say cheese! Spread shredded cheese evenly over the entire casserole and bake until hot and bubbly!

Baked Frito Chicken Casserole in white baking dish.

Recipe Pro Tips

  • Use scooping corn chips. Look for name brand “Scoops” for a great dipping experience. It’s so fun to eat this casserole like a dip! If you prefer, you can use regular corn chips whole or crushed.
  • Heat things up. If you like spicy food, you can stir in jalapeños, hot sauce, or cayenne pepper to the mixing bowl. These can also be added on top of individual servings.

Recipe FAQs

What side dishes go with Frito chicken casserole?

I think the reigning classic casserole side dish is a fresh green salad. Having this nice cool dish (maybe this jalapeno ranch dressing?) is a great contrast to the hot casserole. I also love to add any green veggie on the side if you prefer something warm, such as peas or roasted broccoli.

What are 5 components of a casserole?

Did you know that a casserole consists of 5 main parts? Protein, starch, vegetable, sauce, and cheese. The sauce holds the protein, starch, and veggies together, and then cheese is the finishing touch.

How do you make a casserole taste better?

I aim for heat, seasoning, and crunch. A big mistake that is made is combining a bunch of bland ingredients and cooking until they are mush. This is what makes people groan about casseroles! But if you level it up with great flavors and a nice crunchy topping, it will become a family favorite.

Frito chicken casserole serving on a white plate.

Storage

Leftovers of this Frito Chicken casserole will keep in the fridge for up to 3 days in an airtight container. Reheat in the microwave or oven, keeping in mind that the chips will lose their crunch. You can also reheat the filling and add fresh chips for scooping when you serve.

More Casserole Recipes You’ll Love

If you love similar casserole recipes, don’t skip this taquito chicken casserole too! It’s 5 ingredients, and ready in under 30 minutes!

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

Frito chicken casserole being lifted out of baking dish.
Print Pin
5 from 1 vote

Frito Chicken Casserole

This Frito Chicken Casserole is like giving yourself permission to eat chicken dip for dinner! Everything melts together and feels like a treat.
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 servings
Calories 662kcal
Author Jessica Burgess

Ingredients

  • 3 cups shredded cooked chicken
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can diced tomatoes and green chilies drained
  • 1 cup sour cream
  • 2 tablespoons whole milk
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • 1 cup canned corn drained
  • 1 cup canned black beans drained and rinsed
  • 2 cups dipping corn chips
  • 2 cups shredded Colby Jack cheese

Instructions

  • Preheat your oven to 375°F. Spray a 9X13 inch baking dish with cooking spray; set aside.
  • In a large mixing bowl, combine the shredded chicken, cream of mushroom, soup, cream of chicken soup, diced tomatoes and green chilies, sour cream, garlic powder, onion powder, and salt. Mix well.
  • Add the corn, and black beans to the chicken mixture. Mix well.
  • Transfer the chicken mixture to prepared baking dish. Spread it evenly.
  • Place the corn chips on top of the chicken mixture, covering it evenly.
  • Sprinkle the shredded cheese on top of the corn chips.
  • Bake the casserole in the preheated oven for 25 minutes, or until the cheese is melted and bubbly.

Notes

  • To save time, you can use store-bought rotisserie chicken for this recipe. Simply shred the chicken into bite-sized pieces using your hands or a fork.
  • If you like your casserole a little bit spicy, you can add some jalapeños, hot sauce or cayenne pepper to the chicken mixture.
  • We prefer using the larger-sized corn chips, commonly used for dipping, as a topping for this casserole. This way, we can easily grab a chip and use it to scoop up the delicious chicken mixture for a satisfying bite.

Nutrition

Calories: 662kcal | Carbohydrates: 37g | Protein: 37g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 124mg | Sodium: 1552mg | Potassium: 654mg | Fiber: 4g | Sugar: 4g | Vitamin A: 887IU | Vitamin C: 8mg | Calcium: 437mg | Iron: 4mg

Pumpkin Cheesecake Bites

Pumpkin Cheesecake Bites: There is no dessert more “fall” than pumpkin pie and these deliciously bite-sized pumpkin cheesecake bites will give your traditional pumpkin pie a run for its money!

Halloween and Thanksgiving are two holidays where pumpkin seems to be the star of the show, so we wanted to make sure you were fully prepared with all things pumpkin, and this pumpkin cheesecake recipe will fit the bill!

Post originally created in December 2015, and republished and updated in October 2023, with a new recipe.

Pumpkin cheesecake bites on wooden cutting board.

Can’t get enough of fall pumpkin desserts? Me either. I think you’d love these Pumpkin Cheesecake Bars as well as this Pumpkin Poke Cake!

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Why You’ll Love This Recipe

  • It uses easy-to-find ingredients: All of the ingredients listed for this perfect fall dessert recipe are easy to find and you might already have most of them in your pantry!
  • New take on a classic: These pumpkin bites pack in all of the flavors of traditional pumpkin pie into a delicious bite-sized serving with a yummy classic graham cracker crust.
  • Topped to perfection: Top these delicious cheesecake bites with whipped cream and caramel for a yummy treat.

Ingredients Needed

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

Labeled ingredients for pumpkin cheesecake bites.
  • Canned Pumpkin – We suggest traditional canned pumpkin puree for this recipe.
  • Pumpkin Pie Spice Extract – This is what really brings that pumpkin flavor to these yummy pumpkin cheesecake bites.
  • Sour Cream – The combination of cream cheese and sour cream is what makes for a luxe cheesecake flavor.
  • Cream Cheese – Using room-temperature cream cheese will make the process so much easier. If the cream cheese is chilled I recommend beating the cream cheese for a few minutes before adding the brown sugar.

Substitutions

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

  • Pumpkin Pie Extract – If you cannot find this ingredient, feel free to skip it. If you do not have pumpkin pie spice extract, increase the amount of pumpkin pie spice to 1 tsp.
  • Vanilla Powder – The vanilla bean powder can be left out, the powder gives the cheesecake an added vanilla flavor you can double the amount of vanilla extract. Again, if you cannot find this ingredient, feel free to skip it.
  • Butter – I use unsalted butter, you can substitute salted butter or margarine. If using, reduce the salt by half.

Variations

I used a standard-sized cupcake pan for this recipe, you can use a mini cupcake pan. Reduce the baking time to 15-20 minutes.

Also, if you’d like, you could turn this recipe into a large single cheesecake instead of bites. Instead of the muffin tin, use a large springform pan or 9-inch cake pan for the cheesecake shape!

How to Make Pumpkin Cheesecake Bites

Making this mini pumpkin cheesecake recipe is so easy.

These Pumpkin Cheesecake Bites are broken into 3 components:

  • making the crust
  • making the cheesecake filling
  • baking to perfection

We suggest making this recipe ahead of time as it does need to set for 2 hours after baking, so keep that in mind!

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

First up, grease and line a mini cupcake pan with mini cupcake papers, and then preheat the oven to 350 degrees. Now to make the crust!

Collage of steps 1-3 for making mini pumpkin cheesecakes.

STEP 1. Crush the graham crackers. Add the graham crackers to the bowl of your food processor, and pulse to slightly break up the graham crackers to become graham cracker crumbs.  (Image 1).

Tip: If you do not have a food processor, do not worry! You can also throw the Grahams into a plastic bag and crush them with a rolling pin.

STEP 2. Combine. Add the brown sugar, salt, and butter and pulse until the graham crackers are coarse crumbs. (Image 2).

Tip: If you are not using a food processor, add the graham crackers to a large bowl and mix together with the above ingredients.

STEP 3. Form and Bake. Add a small amount of the graham cracker mixture to the cupcake pan. It’s about 2 tablespoons if using a standard-size muffin pan or about 2 tablespoons if you’re using a mini muffin pan. (Image 3).

Using a measuring cup or your fingers, press them down so the crumbs are packed down and secure. **If they’re not packed down enough the crust will crumble when baked. Bake at 350 degrees for 8 minutes.

Steps 4-7 of how to make pumpkin cheesecake bites.

STEP 4. Start the Cream Cheese Mixture. While the crusts are baking add the cream cheese and brown sugar to a bowl and using an electric hand mixer beat until it’s light and fluffy, about 3 minutes. You could also use a stand mixer. (Image 4).

STEP 5. Continue the Cheesecake Filling. Add the pumpkin, sour cream, and salt. Beat until well combined making sure to scrape down the sides of the bowl so all of the ingredients are well incorporated. (Image 5).

STEP 6. Finish Up the Filling. Add in the egg, vanilla, vanilla powder, pumpkin pie spice extract, cinnamon, and pumpkin pie spice. Beat well so all of the ingredients are well combined. (Image 6).

STEP 7. Distribute Into Cups. Evenly distribute the pumpkin pie cheesecake filling onto each of the crust-lined cups. (Image 7).

STEP 8. Bake Pumpkin Cheesecake Bites. Place the muffin tray on a baking sheet with some water (this will act as your water bath). Bake cheesecakes at 350 degrees for 25-30 minutes or until the cheesecake has set completely.

STEP 9. Cool. Allow them to cool for about 45 minutes then refrigerate for 2 hours or until overnight.

Baked pumpkin cheesecake bites in muffin pan.

Recipe Pro Tips

  • Allow to fully cool and set. This recipe is best after cooling and chilling for 2 hours.
  • Correct temperature. Make sure that the cream cheese is at room temperature and soft for this recipe to turn out.
Baked pumpkin cheesecake bites on wooden cutting board.

Recipe FAQs

How to prevent cheesecake from cracking?

I tested this recipe by baking the cheesecakes without a water bath and cracking did happen! Make sure to bake them using a water bath. That’s as simple as adding water to a baking sheet and placing the muffin tin on top.

How to make pumpkin pie seasoning?

To make pumpkin spice seasoning, all you have to do is combine ground cinnamon, ground nutmeg, ground ginger, allspice, and cloves in a bowl.

What to top pumpkin cheesecake with?

You can top your mini pumpkin cheesecakes with a variety of delicious options, such as whipped cream, caramel sauce, chopped candied pecans, a dusting of cinnamon, or even a drizzle of melted white chocolate for an extra touch of sweetness.

Do I have to use cupcake liners for mini cheesecakes?

Using cupcake liners makes it much easier to remove and I really recommend using them.

What is the secret to the best cheesecake?

To make the best cheesecake, start with a graham cracker crust, blend a creamy and well-seasoned cheesecake filling, bake it in a water bath for a perfectly smooth texture, and allow it to chill thoroughly in the fridge before serving. The water bath is what prevents cracking!

Can I make these ahead of time?

You can make these ahead of time up to 3 days ahead of time. Be sure to not top them with whipped cream or caramel until you’re ready to serve them.

What to Serve with This Pumpkin Mini Cheesecake Recipe

This Creamy Cheesecake Bites Recipe goes well with even more pumpkin deliciousness. Try out this Pumpkin Fluff recipe for a yummy topping!

Pumpkin cheesecake bite on white plate.

Storage

Store the mini cheesecakes in the fridge covered with as much of the air removed from them in plastic wrap for up to 4 days.

To freeze, place in a freezer-safe, airtight container, labeled for up to 3 months. Allow them to thaw at room temperature before serving.

More Pumpkin Recipes You’ll Love

Pumpkin recipes will give you that fall feel year-round. Here are some yummy pumpkin-y treats that will bring fall to your kitchen!

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 more of a traditional cheesecake recipe, then you’ll also love this strawberry crunch cheesecake that has become a household favorite!

Recipe

Pumpkin Cheesecake Bites on wooden cutting board.
Print Pin
5 from 7 votes

Pumpkin Cheesecake Bites

Pumpkin cheesecake bites are a deliciously easy pumpkin dessert that packs in yummy fall flavor all in the palm of your hand.
Course Dessert
Cuisine American
Prep Time 12 minutes
Cook Time 28 minutes
Chilling Time 2 hours
Total Time 2 hours 40 minutes
Servings 12 cheesecakes
Calories 146kcal
Author Jessica Burgess

Ingredients

Graham Cracker Crust

  • 1 sleeve graham crackers
  • ¼ cup brown sugar packed
  • ¼ teaspoon salt
  • 4 tablespoon unsalted butter melted

Cheesecake Filling

  • 8 ounces cream cheese softened
  • ½ cup brown sugar packed
  • ½ cup canned pumpkin not pumpkin pie mix
  • 1 tablespoon sour cream
  • ¼ teaspoon salt
  • 1 egg room temperature
  • 1 teaspoon vanilla
  • ½ teaspoon vanilla powder optional
  • 1 teaspoon pumpkin pie spice extract optional
  • ½ teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice

Toppings

  • whipped cream (optional)
  • caramel sauce (optional)

Instructions

  • Grease and line a mini cupcake pan with mini cupcake papers
  • Preheat the oven to 350 degrees.
  • Add the graham crackers to the bowl of your food processor, pulse to slightly break up the graham cracker.
  • Add the brown sugar, salt, and melted butter and pulse until the graham crackers are coarse crumbs.
  • Add a small amount of the graham cracker mixture to the cupcake pan. It’s about 2 tablespoon if using a standard size muffin pan or about 2 tps if you’re using a mini muffin pan.
  • Using a measuring cup or your fingers, press them down so the crumbs are packed down and secure. **If they’re not packed down enough the crust will crumble when baked.
  • Bake the sweet graham cracker crust at 350 degrees for 8 minutes.
  • While the crusts are baking add the cream cheese and brown sugar to a bowl and using an electric mixture beat until it’s light and fluffy, about 3 minutes.
  • Add the pumpkin, sour cream, and salt. Beat until well combined making sure to scrape down the sides of the bowl so all of the ingredients are well incorporated.
  • Add in the egg, vanilla, vanilla powder, pumpkin pie spice extract, cinnamon, and pumpkin pie spice. Beat well so all of the ingredients are well combined.
  • Evenly distribute the cheesecake filling onto each of the crust-lined cups.
  • Place the muffin tray on a baking sheet with some water (this will act as your water bath).
  • Bake at 350 degrees for 25-30 minutes or until the cheesecake has set completely.
  • Allow them to cool for about 45 minutes then refrigerate for 2 hours or until overnight.
  • Top with whipped cream, whipped topping, or caramel and freshly grated nutmeg.

Notes

  • I used a standard sized cupcake pan for this recipe, you can use a mini cupcake pan. Reduce the baking time to 15-20 minutes.
  • Using cupcake liners makes removing it much easier, and I recommend using them.
  • I use unsalted butter, you can substitute salted butter or margarine. If using, reduce the salt by half.
  • Using room-temperature cream cheese will make the process so much easier. If the cream cheese is chilled I recommend beating the cream cheese for a few minutes before adding the brown sugar.
  • The vanilla bean powder can be left out, the powder gives the cheesecake an added vanilla flavor you can double the amount of vanilla extract
  • If you do not have pumpkin pie spice extract, increase the amount of pumpkin pie spice to 1 tsp.
  • Wait to top the mini cheesecakes with whipped cream and caramel until you’re ready to serve them.
I tested this recipe baking the cheesecakes without a water bath and cracking did happen! Make sure to bake them using a water bath. That’s as simple as adding water on a baking sheet and placing the muffin tin on top.

Nutrition

Serving: 1cheesecake bite | Calories: 146kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 169mg | Potassium: 70mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1732IU | Vitamin C: 0.5mg | Calcium: 28mg | Iron: 1mg

Slow Cooker Cabbage

Slow Cooker Cabbage: Did you know that you can make a slow cooker cabbage using only a few simple ingredients? This is a delicious comfort food slow cooker recipe that you can toss in, in the late afternoon and enjoy with some nice Italian bread a few hours later. This will soon become one of your favorite side dishes or even main dishes, for sure!

Cooked cabbage on a serving spoon, over the slow cooker.

Big fan of easy, simple ingredient slow cooker meals? I think you’d love these Slow Cooker Drumsticks or this Cherry Coca-Cola Pulled Pork.

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Why You’ll Love This Recipe

  • It uses a few ingredients: With only a few simple ingredients, this recipe is one of the most budget-friendly and easiest crockpot cabbage recipes!
  • Simple recipe: This is one of the easiest crockpot cabbage recipes in that it comes together in three easy steps that require nearly no work at all. It truly is the best recipe!
  • Ready in only 2 hours: Talk about a fast slow cooker dinner option or even side dish pairing!

Ingredients Needed

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

Labeled ingredients on counter for slow cooker cabbage.
  • Chicken Broth – We used a reduced-sodium chicken broth for this slow cooker recipe. Or, you can make my homemade chicken broth recipe.
  • Green Cabbage – You’re going to use a whole head of cabbage for this recipe. Pick one of good size and it’ll yield some super tender cabbage!
  • Seasonings – We recommend salt and black pepper for this recipe, but you could easily dress it up with some more of your favorite seasonings. Some garlic and onion powder or Italian seasoning might add some delicious flavor to this cabbage dish!

Substitutions

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

  • Chicken Broth – Feel free to use a broth of your preference for this recipe (like beef broth for example). If you are vegetarian or vegan, vegetable broth can easily replace the called-for chicken broth.
  • Cabbage – You could opt for red cabbage for this slow cooking recipe instead of the called-for green cabbage. Keep in mind that the flavors will vary.

Variations

You can easily change up this recipe by cooking it differently or by adding some additional ingredients.

  • Cook Method – This recipe can also be made on the stove. Simply follow the same directions, add everything to a large pot on the stove, cover, and cook on low heat for 2 hours.
  • Extras – Want to add some more to this basic cabbage soup recipe? Some kielbasa slices, bacon, ground beef, or potatoes are some different ways to make a yummy dinner out of this recipe. You could also add some chopped onion to give it some more flavor.

Equipment

A slow cooker is required for this recipe.

How to Make Slow Cooker Cabbage

Making slow-cooker cabbage is extremely simple.

This Cabbage Soup is broken into 3 components:

  • chopping the cabbage
  • dumping everything into the crock pot
  • slow cooking time

We suggest eating this cabbage soup right away, so make sure to time the cooking time with your dinner time accordingly!

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

Steps 1-4 of making slow cooker cabbage.

STEP 1. Chop the cabbage. Chop cabbage in to bite-size pieces. (Image 1).

Tip: Keep in mind that the size of the cabbage chunks will be the size you end up eating. I chopped the cabbage up into about ½ cube sizes.

STEP 2. Add to the slow cooker. Place in slow cooker and add chicken broth. (Image 2).

Cooked cut up cabbage in slow cooker.

STEP 3. Add butter. Slice butter into small squares and place on top of cabbage, and then add salt and pepper according to taste. (Just remember that you can always add more after but it’s hard to take it away after.) (Image 3).

STEP 4. Cook. Add salt and pepper then cook on high for 2 hours. Can do 2.5 to 3 hours if you want softer. (Image 4).

Cooked cabbage in a small white bowl.

Recipe Pro Tips

  • Enjoy right away. This crock pot cabbage recipe is best served warm and right away.
  • Overcooking. If the cabbage cooks too long, it can become mushy, so if you prefer your cabbage to have more texture, watch the cooking time as all slow cookers can cook differently.

Recipe FAQs

Can you cook cabbage too long?

Yes, you can. Cooking it too long and make it become mushy.

Do you soak cabbage before cooking?

No, you do not have to soak cabbage before cooking.

How long to cook cabbage in the slow cooker?

We suggest 2-2.5 hours for the perfect texture.

What to Serve with Slow Cooker Cabbage

This recipe can be a main dish or side dish. It pairs well with some yummy and fresh warm bread or white rice.

This cabbage recipe could also be a great side to some beef brisket or sliced keilbasa sausage, like we did with our Instant Pot Cabbage and Kielbasa!

Storage

If you have leftover cabbage, allow it to fully cool and store in an airtight container and place in the refrigerator. Enjoy within 3-4 days.

More Slow Cooker Recipes You’ll Love

If you are a big fan of easy-to-make slow cooker recipes, I think you will become obsessed with the ones below.

If you’re a fan of cabbage, make sure to try this red cabbage soup 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 cooked cabbage from the slow cooker in a spoon.
Print Pin
5 from 2 votes

Slow Cooker Cabbage

Slow cooker cabbage is a great and simple crock pot dinner idea or side dish that's full of flavor! Perfect for serving alone or to add chicken or sausage to!
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 35 minutes
Servings 4 Servings
Calories 162kcal
Author Jessica Burgess

Ingredients

  • 4 tablespoons butter
  • 1 can chicken broth 14.5 oz can
  • 1 head of cabbage
  • salt and pepper to taste Just remember that you can always add more after but it’s hard to take it away after.

Instructions

  • Chop cabbage in to bite-size pieces.
  • Place in slow cooker and add chicken broth.
  • Slice butter in to small squares and place on top of cabbage, and then add salt and pepper according to taste. (Just remember that you can always add more after but it’s hard to take it away after.)
  • Cook on high for 2 hours. Can do 2.5 to 3 hours if you want softer.

Video

Notes

Remember that cooking the cabbage too long can create a mushy texture so keep an eye on your cabbage, as all slow-cookers can cook at different power levels.

Nutrition

Serving: 1serving | Calories: 162kcal | Carbohydrates: 14g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 409mg | Potassium: 403mg | Fiber: 6g | Sugar: 8g | Vitamin A: 574IU | Vitamin C: 83mg | Calcium: 97mg | Iron: 1mg

Pecan Pie Recipe

Our pecan pie recipe is not only easy to make but the extra addition of cinnamon gives the perfect flavor of fall or the touch of holiday spice. One of the most traditional pie recipes that we have, this will be perfect for your Thanksgiving table or your Christmas dinner.

Paired with a store-bought pie crust to speed things up, or with our delicious, buttery pie crust recipe, this pecan pie will become your new favorite dessert!

Baked pecan pie sitting on cooling rack.

During the holidays, you can more than likely count on finding this peanut butter pie and these 7 layer bars on the dessert table, next to pecan pie.

But no matter what is sitting next to this pecan pie recipe, it will be a top favorite for your guests!

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Why You’ll Love This Recipe

  • The cinnamon touch: A lot of pecan pie recipes don’t use cinnamon and we love the touch it adds to this recipe! It gives it the perfect flavor of fall, or even taste of the holidays.
  • Make-ahead recipe: If making this for the holidays, make this ahead of time so you don’t have to worry about it on the day of.
  • Simple ingredients: A pecan pie recipe may sound intimidating but it’s not. This recipe is really easy to make but so full of flavor.

Ingredients Needed

The ingredients needed for this recipe are really simple and you may even have most of them on hand already!

Labeled ingredients for pecan pie recipe.

Ingredient Notes and Substitutions:

  • Pie crust – To keep things really simple, you can use a store-bought pie crust, or if you prefer a homemade crust, this buttery crust recipe is always a great choice! If using store-bought crust, you can make these pie crust cookies with the second crust that comes in the package.
  • Corn syrup – We used light corn syrup in this recipe but feel free to use dark corn syrup if you prefer. It comes out delicious either way.
  • Sugars – we do white sugar and brown sugar for this recipe to give it a bit of a “twist” in flavor. However if you prefer to use just one cup of white sugar, instead of brown sugar, that works too.
  • Pecans – I usually buy the halved pecans so I can use some of them to sprinkle on the top for looks. So then I’ll chop them myself when putting them in to the pie. You can also leave them all halved, instead of chopping if you prefer.

Equipment

We use a 9-inch pie plate to make this recipe. This buttermilk pie recipe is another vintage dessert that you can make to serve during the holidays.

How to Make Pecan Pie

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

First, preheat your oven to 350 degrees F. and remove pie crust from the refrigerator.

TIP: Place a rimmed cookie sheet on the bottom shelf of the oven so it will catch any spillage that may take place during baking.

Steps 1-4 of how to make pecan pie.

STEP 1. Prep the batter. In a large mixing bowl, mix together the eggs, sugars, vanilla, cinnamon, corn syrup and butter until evenly combined.

STEP 2. Add pecans. Next, add in the chopped pecans and stir to combine.

Tip: You’ll want to stir this again just before pouring in to pie crust so the pecans are mixed together well with the batter.

STEP 3. Pie crust. Unroll pie crust and place and gently press in to in a 9-inch pie plate, pinching the sides (optional) to form a “wall” for the pecan pie filling. Make sure the pie crust is evenly spread over the pie plate, for best results.

STEP 4. Add filling. When pie crust is arranged in to pie plate, pour pecan pie filling in to the crust.

Whole, baked pecan pie on a cooling rack.

STEP 5. Bake. Gently move pecan pie to the oven, place on the rimmed baking sheet, and bake at 350 degrees for 60 minutes or until the middle springs back when lightly touched.

STEP 6. Cool. All the pecan pie to cool for at least 2 hours before serving.

Recipe Pro Tips

  • Allow to fully cool. Placing the baked pie on a cooling rack will help it cool faster and more evenly.
  • Altitude. The altitude can make this pie bake differently. You may find that it needs longer to to bake, so keeping an eye on it is best when making it for the first time so you’ll know for the future.
  • Prevent crust from burning. Sometimes the oven can cook the crust too fast, before the pie is done. If you notice the pie crust getting too brown, cover the crust edges with pieces of foil or use a pie shield.
Slice of pecan pie on a white plate.

Recipe FAQs

What is the filling made of in pecan pie?

We use eggs, corn syrup, cinnamon, vanilla, butter, white sugar, brown sugar, and pecans.

How do you make pecan pie crust not soggy?

Although we don’t find that our crust gets soggy with this recipe, if you want to, you can whip an egg white and brush it on the crust before pouring the filling in.

Can I use light corn syrup instead of dark for pecan pie?

Absolutely! We’ve used dark and light corn syrup, interchangeably and it turns out great every time.

Slice of pecan pie on a white plate.

Storage

After pecan pie has fully cooled, it’s best to store the pie in the refrigerator until ready to serve.

More Holiday Recipes You’ll Love

If you love making desserts for the holidays, you’ll also love these top favorites:

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

Recipe

A slice of pecan pie on a white plate, with pecans sprinkled beside it.
Print Pin
4.75 from 4 votes

Pecan Pie Recipe

This easy pecan pie recipe uses a touch of cinnamon to give it the perfect fall flavor or holiday spice that you're looking for!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 303kcal
Author Jessica Burgess

Ingredients

  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 cup corn syrup light or dark
  • 2 Tablespoons melted butter
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 cup pecans chopped (or halved)
  • 1 unbaked 9-inch pie crust or use this pie crust recipe

Instructions

  • Preheat oven to 350F degrees. and place a rimmed baking sheet on the middle rack in the oven. Remove pie crust from refrigerator.
  • In a mixing bowl, mix together the sugars, eggs, corn syrup, vanilla, melted butter and cinnamon together until evenly mixed.
  • Add in the chopped pecans and stir to combine.
  • Unroll pie crust and place in baking dish, spreading it evenly to fit. Optional: pinch top sides of pie crust to create a "ruffle" for looks, and to help keep the pecan pie filling secure in the pie plate.
  • Stir the pecan pie filling one more time and pour in to pie plate.
  • Place pie plate on to the reheated baking sheet in the oven, and bake for 60 minutes or until the middle springs back when lightly touched.
  • Remove from oven, and allow to cool for at least 2 hours before serving.

Notes

If you find that the pie crust edges are turning brown too quickly, you can cover them with pieces of aluminum foil to prevent them from burning.
Store: Refrigerate pie once it has fully cooled.

Nutrition

Serving: 1slice | Calories: 303kcal | Carbohydrates: 47g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 109mg | Potassium: 77mg | Fiber: 1g | Sugar: 39g | Vitamin A: 123IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg

Roast Beef Sliders

Looking for the ultimate comfort food for game day? Sliders are super easy to make and create a pretty presentation. With two types of cheese, these Roast Beef Sliders will be sure to please, especially serving alongside another roast beef favorite, this reuben dip!

These sliders are perfect as an appetizer recipe, or to even serve as a main dish for dinner or for lunch. It’s a sandwich recipe that serves all kinds of purposes!

Stack of roast beef sliders on Hawaiian buns.

I love hosting friends and family, whether it’s for a game night or to just hang out. Finger foods make things easy, and let everyone try lots of different foods. If you’re going to make these, you can also easily pop in a pan of cheeseburger sliders or these buffalo chicken sliders, since they cook at the same temp and time, or even other slider favorites like these sloppy joe sliders or Italian sliders.

To round things out, set out munchies like a veggie tray with jalapeño ranch dip or hummus, and some of this honey lime fruit salad will cool things off.

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Why You’ll Love This Recipe

  • One dish meal: The sandwiches are assembled right in the baking dish!
  • Make-ahead recipe: It’s easy to freeze these so you can have them stashed away for busy nights.
  • Switch it out: Once you master this technique, you’ll want to customize it with your favorite ingredients, like how I make these corned beef sliders too!

Ingredients Needed

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

Labeled ingredients for roast beef sliders.
  • Roast beef – pick up thinly sliced or even shaved roast beef. This will help you create an even layer over the bread.
  • Cheese – muenster and provolone pair so nicely with beef, but you can swap out to Swiss or other favorites.
  • Hawaiian sweet rolls – you can also use original buns.
  • Butter – this is key for browning the tops as well as making your poppy seeds stick.
  • Seasonings – adding brown sugar, dijon, and Worcestershire to mayo adds a great creamy layer to these sandwiches.

Substitutions

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

  • Bread – you can use homemade rolls if you are up for it – but it’s best if you bake a type of dinner rolls that are “joined” together during baking. It’s easiest to assemble these if you have a “slab” of bread rather than individual rolls.
  • Meat – use turkey or chicken here, or ham. Any meat will work as long as it is thinly sliced!

Equipment

I recommend using a baking dish that is 9×6 inches, or whatever size your rolls fit in. A 9×13 is a common kitchen size, so you can easily double this recipe. Make it work for you and it isn’t a deal breaker if the pan is larger than the rolls, but they hold together better when tightly packed.

How to Make Roast Beef Sliders

Make and bake these now to enjoy! If you are looking to make these ahead of time, you can freeze them after they are fully cooked.

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

Preheat the oven and grease your baking dish before proceeding.

Steps 1-4 of how to make roast beef sliders.

STEP 1. Prep the bread. Slice the entire package of rolls in half horizontally, then place the bottom piece in the baking dish (Image 1).

Tip: Use a bread or serrated knife and a gentle sawing motion. Take your time to try and be nice and even here and don’t break the rolls apart!

STEP 2. Make the mayo. Add garlic to mayo and combine (Images 2 & 3).

STEP 3. Spread. Spread mayo over the buns (Image 4).

Steps 5-8 for making roast beef sliders.

STEP 4. Layer it up! Add muenster, roast beef, and provolone in even layers over the buns (Images 5-7).

STEP 5. Assemble. Place the top buns carefully over the layers (Image 8).

Brushing buttery seasoning on top of Hawaiian rolls for roast beef sliders.

STEP 6. Brush and bake. Whisk our seasoning and flavors into melted butter and brush over the tops of the rolls. Add poppy seeds (or sesame seeds) and bake!

Recipe Pro Tips

  • Allow to fully cool. If you are making these ahead of time, let cool to room temperature after baking before wrapping for the freezer.
  • Serve hot. These taste best when the cheese is nice and oozy, but they still taste great at room temp.
Poppyseed sprinkled on top of buttery Hawaiian rolls.

Recipe FAQs

I have leftover butter, can I pour it all over the sliders?

The leftover butter is great for dipping and brushing over the buns after baking! I wouldn’t recommend pouring the entire thing over the buns before baking because the bread will soak it up and make a mushy mess.

Do I have to use store-bought rolls or can I make my own?

You can absolutely use homemade rolls. Just note that they won’t be connected the same way store-bought rolls are, which will make assembly a bit more complicated.

What if I don’t have the right size pan?

If you don’t have a 9×6-inch baking pan, you could use a cookie sheet to make these delicious roast beef sliders. Just note that the cheese and butter will run and likely make a bit of a mess. You can also use a 9×13 which is much more common, you’ll have a bit of a gap around the bread but that’s ok!

Roast beef slider in baking pan, with close up of meat and cheese.

What to Serve with Beef and Cheese Sliders

I always love chips and guac with sandwiches! Fresh salsa is another amazing dip to add. And of course, rounding the meal out with fruit salad and crudités makes these appetizers into a main course.

Close-up of roast beef sliders, laying on their side, in baking dish.

Storage

  • Refrigerator. Allow the sliders to cool to room temperature before sealing them in an airtight container and storing them in the fridge. You can keep them there for up to 4 days.   
  • Freezer. Once the sliders have cooled completely, seal them in an airtight, freezer-safe container and store them in the freezer for up to 3 months. Allow the sliders to thaw in the fridge before reheating.  
  • To reheat. Preheat the oven to 375 degrees F, arrange the sliders in a baking pan, and bake for 5-10 minutes or until heated through. Alternatively, pop a slider or two in the microwave and microwave for 30 seconds or until heated through. 
Close up of stacked roast beef sliders on white plate.

More Slider 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

Stack of roast beef sliders.
Print Pin
5 from 11 votes

Roast Beef Sliders

Looking for the ultimate comfort food for game day? Sliders are super easy to make and create a pretty presentation. With two types of cheese, these Roast Beef Sliders will be sure to please!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 sliders
Calories 303kcal
Author Jessica Burgess

Equipment

  • 9×6-inch baking dish
  • Basting brush

Ingredients

  • ½ cup mayonnaise
  • ½ tablespoon minced garlic
  • 12 Hawaiian sweet rolls
  • 6 slices muenster cheese
  • ½ pound thin-cut deli roast beef
  • 6 slices provolone cheese
  • ¼ cup melted butter
  • 1 tablespoon Dijon mustard
  • 1 teaspoon brown sugar
  • ½ teaspoon Worcestershire sauce
  • 1 tablespoon onion powder
  • 1 tablespoon poppy seeds

Instructions

  • Prep. Preheat the oven to 375 degrees F and grease a 9×6-inch baking pan with nonstick cooking spray.
  • Make the spread. Whisk together the mayonnaise and minced garlic.
  • Assemble the sliders. Split the tops from the bottoms of the Hawaiian rolls, keeping the individual rolls connected if possible. Arrange the bottom halves in a baking dish, crust-side down. Spread the mayo mixture over the rolls. Arrange a layer of muenster, then roast beef, then provolone evenly over the rolls. Close the sliders with the top halves of the rolls.
  • Butter ‘em up. Whisk together the melted butter, Dijon mustard, brown sugar, Worcestershire, and onion powder and brush the mixture evenly over the tops of the sliders. Sprinkle the sliders with poppy seeds.
  • Bake. Cover the baking pan with aluminum foil and bake for 10 minutes. Remove the aluminum foil and bake uncovered for 5 additional minutes, or until the cheese is nice and melted and the sliders are warm throughout.
  • Serve. Slice the sliders and serve as party appetizers or a delicious snack.

Notes

  • I recommend a 9×6-inch baking pan – a 9×13 will work, and is more common in kitchens, but you want to try and have a pan about the same size as your “slab” of buns.

Nutrition

Serving: 1slider | Calories: 303kcal | Carbohydrates: 17g | Protein: 13g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 633mg | Potassium: 105mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 351IU | Vitamin C: 9mg | Calcium: 242mg | Iron: 1mg

White Chocolate Crock Pot Candy

Indulge your sweet tooth with this easy-to-make, delectable White Chocolate Crockpot Candy. Crafted with a mix of white chocolate, crunchy peanuts, and an almond bark, it’s a treat that will impress with a little chocolate and nutty crunchiness. 

The best part? You can prepare this mouthwatering dessert recipe in your slow cooker with simple ingredients. Whether you’re prepping for a party, need a last-minute gift, or simply craving something sweet, this White Chocolate Crock Pot Candy is a 5-star rating crowd-pleaser.

White chocolate crock pot candy piled on fabric napkin.

If you want to grab some more candy recipes that you can make at home, then check out this Candy Cane Pie as the classic Christmas option. Or, for something for the fall, try these Candy Corn Rice Krispie Treats as a fun way to make homemade sweet treats.

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Crock Pot Candy Video

Why You’ll Love This Recipe

  • It uses a few ingredients: We used just three ingredients to make this simple treat.
  • Easy to personalize: You can easily switch out ingredients and use the same basic process for your favorite type of chocolate.
  • Crock pot recipe: There’s no need for a lot of pans or other equipment; you only need your slow cooker for this dish.

Ingredients Needed

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

Ingredients for white chocolate crock pot candy.
  • Almond bark – We used white almond bark for this recipe
  • Chocolate – Keeping with the white theme, we also used white chocolate chips in the dish.
  • Peanuts – Make sure you use plain peanuts rather than salted peanuts or ones with a coating on them.

Substitutions

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

  • Almond bark: If you can’t find white almond bark, substitute it with candy melts. They melt smoothly and have a similar flavor profile.
  • White Chocolate: If you’re not a fan of white chocolate, you can swap it with milk chocolate or dark chocolate chips. The cooking process remains the same; only the taste will vary.
  • Peanuts: If you have a peanut allergy, use your favorite nuts like almonds, cashews, or pecans. Alternatively, for a nut-free option, try crisped rice cereal for a similar crunchy texture.

Variations

  • Spiced Crock Pot Candy: Add a teaspoon of cinnamon or pumpkin spice to the mix to provide a warm, spiced twist to the candy.
  • Tropical Crock Pot Candy: Substitute peanuts with a cup of shredded coconut and a half cup of chopped dried pineapple to create a tropical flavor profile for your taste buds.
  • Choco-Mint Crock Pot Candy: Add a few drops of mint extract to the mix and substitute milk chocolate for white chocolate to create a refreshing choco-mint flavor.
  • Rocky Road Crock Pot Candy: Add a cup of mini marshmallows and substitute the peanuts with chopped almonds to create a rocky road style candy. Ensure to stir in the marshmallows after the chocolate has melted to prevent them from melting.
  • Choco-Nut Crock Pot Candy: Use a variety of nuts – almonds, cashews, and hazelnuts – instead of just peanuts for a mixed nut version. This variation gives a different crunch with every bite.

How to Make White Chocolate Crock Pot Candy

This slow cooker candy recipe is broken into 2 components:

  • melt the ingredients
  • remove from the slow cooker and allow to harden

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

STEP 1: Melt the ingredients. Melt chocolate for one hour on low. (Image 1-2)

Step 2: Stir in peanuts into melted chocolate. (Image 3-4)

Steps 1-4 of how to make white chocolate crock pot candy.

STEP 3: Divide out melted chocolate. Dollop a spoonful onto a parchment-lined baking sheet.

Cookie dough scoop, scooping out white chocolate crock pot candy.

STEP 4: Leave to set. Allow it to cool and harden.

White chocolate crock pot candy on parchment paper to dry.

Recipe Pro Tips

  • Stir occasionally: While the chocolate is melting, stir it occasionally to ensure all the pieces melt evenly and avoid burning.
  • Size of the candy: You can control the size of your candy pieces by the amount you scoop onto your parchment paper. For smaller, bite-sized pieces, use a smaller spoon.
  • Ingredient quality: For the best flavor, use high-quality white chocolate. Cheap chocolate can often leave a waxy taste.
  • Add peanuts: You can also spread more chopped peanuts on the top before the candy hardens.
White chocolate crock pot candy with peanuts.

Recipe FAQs

Why didn’t my chocolate chips melt?

It’s perfectly fine if some of your chocolate chips didn’t fully melt – some people prefer the added texture. You could extend the melting time slightly beyond an hour if you’d like them to melt more. However, be aware that stirring can cause the chocolate to splash onto the sides of the pot, where it can burn, especially if the mixture is thin. To avoid this, refrain from stirring the mixture often.

What is almond bark used for?

Almond bark is a versatile ingredient commonly used in baking and candy making. It is made from almond oil and sugar, giving it a smooth texture and rich flavor. Almond bark can be found in both white and chocolate varieties, making it perfect for creating different types of desserts. It can also be used as a coating for fruits or nuts or melted to create decorative drizzles on baked goods. 

Is almond bark the same as white chocolate chips?

While almond bark and white chocolate chips can be used in candy-making, some critical differences exist. Almond bark, contrary to its name, doesn’t actually contain almonds. It’s a vegetable oil-based product with a smooth, creamy texture that is ideal for melting and coating.

On the other hand, white chocolate chips are made from cocoa butter, sugar, and milk solids. They offer a rich, creamy flavor, but their melting properties differ from almond bark. So, while they can be used interchangeably in some recipes, the final taste and texture may vary.

How long does it take for almond bark to harden?

It typically takes around 15-20 minutes for almond bark to harden at room temperature. However, if you’re using it in a recipe like this White Chocolate Crock Pot Candy, it will take longer to harden as the mixture is still warm when you spoon it out onto parchment paper. You can speed up the process by placing the candy in the fridge or freezer for a few minutes. 

What to Serve with White Chocolate Crock Pot Candy

White Chocolate Crock Pot Candy is a versatile treat that can be served in various ways. It pairs well with a hot beverage like coffee or tea, offering a delightful contrast of temperatures. You could serve it alongside other sweet treats such as fruit tarts or cheesecake for a dessert spread.

This candy also makes for a delicious addition to a DIY dessert grazing board, combined with fresh fruits, assorted cheeses, and a selection of cookies. During the holiday season, serve it with mulled wine or eggnog for a festive treat.

Extra peanuts sprinkled on top of white chocolate crock pot candy.

Storage

You can conveniently store any leftover White Chocolate Crock Pot Candy in an airtight container. Keep it at room temperature, and it will stay fresh for up to two weeks. If you prefer, you can also store it in the refrigerator, which will last for about a month.

As for freezing, yes, you can freeze this candy. Pack the candy in freezer-friendly containers or zip-top freezer bags, ensuring to squeeze out any excess air to prevent freezer burn. The candy can be stored in the freezer for up to 3 months.

When you’re ready to enjoy it, allow it to thaw at room temperature before serving. Freezing and thawing will not compromise the texture or flavor of the candy, making it a great option for making ahead of time for holidays or events.

More Chocolate Recipes You’ll Love

Don’t stop at these crock pot white chocolate candy treats; try these new recipes for chocolate, too! Start with the Pink Chocolate Covered Strawberries, which are perfect at any time of the year when fresh strawberries are available. Then, for a more seasonal treat, try some Mint Chocolate Brownies for a solid chocolate dessert.

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

White chocolate crock pot candy on fabric napkin.
Print Pin
5 from 1 vote

White Chocolate Crock Pot Candy

This white chocolate crock pot candy uses only a few ingredients, and just take a few minutes to dry and harden, and you're ready for a fun snack!
Course Snack
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 24 candies
Calories 148kcal
Author Jessica Burgess

Ingredients

  • 1 lb Almond Bark
  • 1 cup White Chocolate Chips
  • 1 cup Salted Peanuts

Instructions

  • Add almond bark and chocolate chips to slow cooker and melt for one hour on low.
  • Stir in peanuts.
  • Quickly dollop out a spoonful on to parchment paper.
  • If desired, sprinkle more peanuts on top before the chocolate hardens.
  • Allow to cool to harden.

Nutrition

Serving: 1candy | Calories: 148kcal | Carbohydrates: 18g | Protein: 0.4g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 12mg | Potassium: 21mg | Fiber: 0.01g | Sugar: 18g | Vitamin A: 2IU | Vitamin C: 0.04mg | Calcium: 15mg | Iron: 0.02mg

Sweet Potato Crunch

Sweet Potato Crunch: Not only does this easy sweet potato casserole smell heavenly while baking, but it tastes amazing too! Buttery sweet potatoes with a hint of nutmeg are topped with a crunchy cinnamon pecan topping that is to die for. They rank right up there with these candied yams, for the perfect Thanksgiving side dish.

Sweet potato crunch in white baking dish, on counter.

This sweet potato crunch recipe will be your new Thanksgiving dinner must-have easy recipe! Serve it alongside our popular green bean casserole recipe and our corn casserole and the table will be full of goodness.

Creamy sweet potatoes meets a golden brown, crunchy topping in this recipe for your Thanksgiving table. If you are looking for more Thanksgiving-inspired recipes, I think you’d love this Sweet Potato Pie recipe, this Thanksgiving Instant Pot Turkey Breast recipe as well as this Classic Orange Fluff Salad recipe to add to your Thanksgiving meal planner.

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Why You’ll Love This Recipe

  • It is a Thanksgiving classic: Sweet potato casserole and Thanksgiving go hand in hand. This upgrade is just what you need to spice things up this year!
  • Make-ahead recipe: You can easily make this recipe ahead of time before reheating for your Thanksgiving dinner.
  • It uses simple ingredients: All of the ingredients in this recipe are easy to find and affordable!

Ingredients Needed

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

Labeled ingredients for sweet potato crunch.
  • Cooked Sweet Potatoes – We suggest buying sweet potatoes and cooking them yourself.
  • Brown Sugar – Brown sugar is what helps caramelize the pecans. Make sure to choose that over white sugar.
  • Chopped Pecans – We suggest chopping them yourself for a more organic cut.

Substitutions

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

  • Butter – If you do not want to use melted butter, you can use a cooking oil of your choice for this recipe. Keep in mind that the flavor might change a little bit.
  • Sweet Potatoes – If you would prefer, you can buy precooked sweet potatoes for this recipe.

How to Make Sweet Potato Crunch Casserole

Making your sweet potato crunch recipe for Thanksgiving is fairly simple.

This Sweet Potato Crunch is broken into 3 components:

  • making the sweet potato base
  • making the pecan crust
  • layering and baking

This can easily be a make-ahead meal for Thanksgiving dinner! Simply make it ahead of time and then pop it back into the oven at 350 for 10-12 minutes to warm it back up!

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

Remember, this recipe calls for cooked sweet potatoes. You will either want to cook the sweet potatoes yourself (what we recommend) or buy pre-cooked sweet potatoes.

Prepare by preheating the oven to 350℉ and greasing a 9×13” baking dish.

Mashed sweet potatoes in clear glass bowl.

STEP 1. Mash the Sweet Potatoes. In a large bowl, mash the fresh sweet potatoes using a potato masher or fork. (Image 1).

Tip: If you are cooking the sweet potatoes yourself, cook them right before mashing but be sure to let them cool a little bit before mashing and mixing into this recipe.

STEP 2. Combine the Wet. In a medium mixing bowl, whisk together the eggs, half and half, melted butter, brown sugar, and nutmeg. (Image 2).

Egg and spice mixture in glass bowl for sweet potato crunch.

STEP 3. Combine. Pour the egg mixture (room temperature or not is fine) into the large bowl with the mashed sweet potatoes. Using a whisk, electric mixer, or fork, mix the ingredients together until they are combined. It’s okay if the potatoes are lumpy. (Image 3).

Egg mixture combined with sweet potato mixture in glass bowl.

STEP 4. Make the Topping. To make the topping, mix the melted butter, brown sugar, flour, and cinnamon together in a bowl until combined. The mixture will be like wet sand. (Image 4).

Spice mixture for "crunch" topping on sweet potato casserole.

STEP 5. Add the Pecans. Add the chopped pecans to the topping mixture and stir to combine. (Image 5).

Crunch topping mixture mixed with pecans, in glass mixing bowl.

STEP 6. Start to Layer. Spread the creamy sweet potatoes mixture into the casserole dish in an even layer.  (Image 6).

Sweet potato mixture spread in to white baking dish.

STEP 7. Add the Pecan Topping. Sprinkle the pecan topping onto the potatoes in an even layer. (Image 7).

Pecan crunch mixture on top of sweet potato casserole.

STEP 8. Bake. Bake the casserole for about 30-40 minutes or until the topping has browned and the potatoes have cooked through. You can cover the casserole with foil if the top becomes too brown while baking. (Image 8).

Baked sweet potato casserole in white baking dish.

Recipe FAQs

When to serve sweet potatoes

Sweet potato dishes are very popular around fall, specifically around Thanksgiving for the holiday meal. This is the perfect side dish for Thanksgiving and a family favorite!

Can you freeze sweet potato crunch?

I suggest that you freeze the sweet potato casserole without baking it, pausing just before you add the pecan topping, and store it in the freezer for a maximum of three months.

Can I make a sweet potato casserole ahead of time and freeze it?

Yes! Get the sweet potato casserole all set and ready, but hold off on baking it. Just wrap it up with a double layer of aluminum foil and toss it in the freezer for as long as three months.

Freshly cooked sweet potatoes vs. pre-cooked sweet potatoes

Freshly cooked sweet potatoes and store-bought pre-cooked sweet potatoes do have a bit of a taste difference. When you cook sweet potatoes fresh, they tend to have a richer, more intense flavor, and their natural sweetness really shines through. On the other hand, store-bought pre-cooked sweet potatoes can be convenient but might not have that same depth of flavor. They can sometimes be a tad softer and slightly less sweet since they’ve been prepped in advance. So, if you’re all about that sweet potato goodness, going fresh might be the way to go for that extra flavor kick!

Sweet potato crunch recipe with canned yams

To make this sweet potato crunch recipe with canned yams, you would follow the same instructions and just swap out the sweet potatoes mentioned for canned yams!

Can I add mini marshmallows?

I don’t see why not! Thanksgiving isn’t Thanksgiving without a mini marshmallow and sweet potato dish! Simply add them to the crunchy pecan crumble topping for some added sweetness.

What to Serve with Sweet Potato Crunch

We recommend serving it with the hero of Thanksgiving, this Turkey recipe!

A close-up look of inside of sweet potato casserole in white baking dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to three days.

A bite of sweet potato crunch on a spoon.

More Thanksgiving Recipes You’ll Love

If you are creating your Thanksgiving menu, make sure to check out these delicious Thanksgiving-inspired recipes, especially this southern broccoli 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

Sweet potato crunch in white baking dish, with wooden spoon dipping out.
Print Pin
5 from 5 votes

Sweet Potato Crunch

This sweet potato casserole smells heavenly while baking, it tastes amazing too! Buttery sweet potatoes with a hint of nutmeg are topped with a crunchy cinnamon pecan topping, ready in under an hour.
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 Servings
Calories 377kcal
Author Jessica Burgess

Ingredients

  • 4 pounds sweet potatoes About 4 large sweet potatoes, cooked and fork-tender
  • 2 large eggs
  • ½ cup half and half
  • ½ cup salted butter melted
  • ⅓ cup brown sugar packed
  • ½ teaspoon nutmeg

Topping

  • ¼ cup salted butter melted
  • ½ cup brown sugar packed
  • ¼ cup all-purpose flour
  • 1 cup chopped pecans
  • 1 teaspoon cinnamon

Instructions

  • Preheat the oven to 350℉ and grease a 9×13” baking dish.
  • In a large bowl, mash the potatoes using a potato masher or fork.
  • In a medium mixing bowl, whisk together the eggs, half and half, melted butter, brown sugar, and nutmeg.
  • Pour the egg mixture into the large bowl with the mashed sweet potatoes. Using a whisk, hand mixer, or fork, mix the ingredients together until they are combined. It’s okay if the potatoes are lumpy.
  • To make the topping, mix the melted butter, brown sugar, flour, and cinnamon together in a bowl until combined. The mixture will be like wet sand.
  • Add the chopped pecans to the topping mixture and stir to combine.
  • Spread the sweet potato mixture into the baking dish in an even layer.
  • Sprinkle the pecan topping onto the potatoes in an even layer.
  • Bake the casserole for about 30-40 minutes or until the topping has browned and the potatoes have cooked through. You can cover the casserole with foil if the top becomes too brown while baking.

Video

Notes

  • The sweet potatoes need to be cooked before using them in this recipe. Use your favorite method of cooking potatoes – you can boil, bake, or steam them as long as they are fork-tender when assembling them for the recipe.
  • Make sure the potatoes aren’t hot when adding the other ingredients to them. You don’t want the egg mixture to cook before it gets into the oven. 
  • Store leftovers in an airtight container in the refrigerator for up to three days.

Nutrition

Serving: 1slice | Calories: 377kcal | Carbohydrates: 47g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 61mg | Sodium: 195mg | Potassium: 595mg | Fiber: 6g | Sugar: 22g | Vitamin A: 21886IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 1mg

Cheesy Pull Apart Bread

Cheesy Pull Apart Bread: Have you ever come across those tasty-looking French bread pull-apart bread loaves on Instagram? You know, the yummy, cheesy, garlicky loaves diced up so you can pull them apart? Well, you are in luck because this cheesy pull-apart bread recipe is going to show you how to make it yourself so you can stop drooling!

Bread recipes, especially those that are more of an appetizer, such as this pizza monkey bread, this French bread pizza, and this foccacia bread, are always a great choice!

Cheesy pull apart bread, with hand pulling out a piece.

Cheesy garlic bread pairs well with just about anything, but if I had to pick two recipes it would pair best with they would have to be this Sausage Pasta Bake and this Chicken Bolognese.

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Why You’ll Love This Recipe

  • It uses easy ingredients: The recipe calls for easy-to-find ingredients that you won’t have to search all over the grocery store for.
  • It’s deliciously cheesy: Packed with two blocks of cheese, this recipe will definitely fill your cheese craving.
  • It’s totally customizable: This cheesy pull apart bread recipe serves as a good base for even more deliciousness. See the ideas below for how to add to this recipe.

Ingredients Needed

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

Labeled ingredients for cheesy pull apart bread.
  • Bread – We suggest a nice, dense loaf of bread for this recipe. We used a crusty Italian loaf.
  • Cheese – This recipe calls for two blocks of easy-to-find cheeses; mozzarella and cheddar cheese!
  • Garlic – We suggest 2 cloves of fresh garlic for this recipe but by all means, measure to your heart’s preference! Also, please go with fresh garlic. Garlic powder will not yield the same result!

Substitutions

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

  • Bread – If you’d like to make this recipe Gluten-Free, opt for a GF variety of bread.
  • Cheese – Feel free to use your favorite cheeses in this recipe! If you would like to make this recipe dairy-free as well, opt for DF cheese varieties.

Variations

As I mentioned above, this cheesy pull apart bread recipe can easily be added to. Here are some variation ideas for this recipe:

  • Cheeses – This recipe could be kicked up a notch based on your cheese preference alone. Head to your local grocery store’s cheese department and try out some new varieties in this recipe such as provolone, muenster, or fontina.
  • Bread – Another way to dress up this recipe would be with your bread choice. You know what sounds yummy? This recipe with a sourdough garlic loaf of bread. Yum! Or classic sourdough bread!
  • Herbs – Add some Italian herbs to the butter mixture to enhance the flavor of this yummy cheesy garlic pull-apart bread. Or better yet, gather some fresh herbs to cook into this pull-apart cheese bread.

How to Make Cheesy Pull-Apart Bread

Making this recipe is pretty simple and is broken down into three parts:

  • preparing the melted butter and cheese
  • slicing the bread
  • stuffing the bread

I suggest preparing this recipe right before you are supposed to be serving it. If you are making a pasta dish, prepare this cheesy pull-apart bread toward the end of the pasta’s cooking time.

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

To prepare, line a baking sheet with two sheets of aluminum foil, positioning one lengthwise and the other widthwise to create a cross shape. Cover the foil with a piece of parchment paper and set the baking sheet aside.

Steps 1-4 of how to make cheesy garlic pull apart bread.

STEP 1. Shred. Grate the mozzarella and cheddar cheese and set them aside. (You can save time by using pre-shredded cheese). (Image 1). Chop up the green onion and set it aside as well.

STEP 2. Prepare Garlicky Butter Mixture. Finely dice the two cloves of garlic and place them in a saucepan. Add the stick of unsalted butter, salt, pepper, and red pepper flakes to the saucepan. Put the saucepan on the stovetop and heat over medium heat until the butter just melts. Stir the mixture and set it aside while you prepare the bread. (Image 2).

STEP 3-4. Slice Bread. Position your loaf of bread on a cutting board and cut it diagonally with a serrated knife, going about ¾ of the way through the loaf without completely separating the slices. Be sure to not cut through the bottom of the loaf. Make cuts about 1 inch apart. After cutting diagonally in one direction, repeat the process in the opposite direction, creating 1-inch sections of bread that are still attached to the loaf. You’ll end up with a grid pattern. (Images 3 & 4).

Steps 5-8 of how to make cheesy bread.

STEP 5-6. Stuff the Bread with the Garlic Butter. Using a spoon or pastry brush, evenly distribute the butter mixture so that the butter and garlic get into each of the cuts. (Images 5 &6).

STEP 7-8. Stuff the Bread with the Cheeses. Sprinkle the shredded cheddar cheese evenly over the cuts and press it inside the bread loaf. Repeat this step with the mozzarella cheese. (Images 7 & 8).

Steps 9-12 for making cheesy garlic pull apart bread.

STEP 9. Top with Green Onions. Top the loaf with half of the sliced green onions. (Image 9).

STEP 10-11. Cover the Bread. Close up the bread by bringing together the parchment paper and then one piece of foil. Secure the other piece of foil to cover the entire loaf. (Images 10 & 11).

STEP 12. Bake and Serve. Bake at 350 degrees for 20 minutes. Then uncover the top of the loaf and bake for an additional 5 minutes. Remove from the oven and carefully unwrap the foil and parchment paper. Serve immediately with remaining green onions. (Image 12).

Recipe Pro Tips

  • Serve Right Away. This ooey-gooey cheese-stuffed bread loaf is best straight out of the oven! The melty cheese will perform best this way.
  • Refrigerate the Bread Beforehand. Refrigerating the loaf of bread overnight not only helped to keep it intact by firming it up slightly but also prevented the crust from becoming crumbly.
Garlic cheesy pull apart bread on wooden cutting board.

Recipe FAQs

Can I use pre-shredded cheese?

Absolutely! But if you really wanna get that epic cheesy pull, grab some block cheese and shred it yourself.

Can you reheat pull-apart bread?

Yep! If you want to reheat this bread, wrap it up in parchment paper and then aluminum foil. Pop it in the oven and set it to 350 degrees. Let the bread warm up as the oven does its thing. It should be good to go in roughly 10-12 minutes, but keep an eye on it after 8 minutes or so, as oven temperatures can vary.

What is the best bread to use for this recipe?

Any kind of hearty bread you grab from the store will do the trick for this recipe. Think baguettes, sourdough, or those rustic, crusty loaves for top-notch results. Just steer clear of the squishy, soft-crusted breads.

How to cut bread to pull it apart?

To cut bread so that you can pull it apart you will start by cutting diagonally down one way and then criss-crossing another round of diagnal cuts going the opposite direction. For a visual, check out Image 1 from the recipe instructions.

What are cheese pull aparts?

Pull-apart bread is like a cozy, cheesy, garlicky bread that’s sliced into these bite-sized, finger-friendly pieces you can just pick up and enjoy.

Which cheese gives cheese pull?

For the ultimate cheese pull, go with mozzarella—it’s the champ and that is why it is one of the cheeses featured in this recipe.

What to Serve with Pull-Apart Cheesy Bread

Cheesy garlic pull apart bread is the ultimate side dish or a delicious appetizer. Pair this pull apart bread recipe with any yummy pasta dish or better yet, some Lasagna Soup!

Piece of garlic cheesy pull apart bread, being pulled off of loaf.

Storage

You can put this cheesy pull-apart bread in the fridge for around three days, just pop it in an airtight container or a sealed bag.

More Bread Recipes You’ll Love

We have plenty of yummy bread-centered recipes you will love if you loved this cheesy pull apart bread recipe. Here are some of the best ones!

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

Hand pulling a piece of cheesy pull apart bread off of loaf.
Print Pin
Be the first to rate!

Cheesy Pull Apart Bread

Cheesy meets garlicy in this ooey gooey cheesy pull apart bread recipe that is sure to be a hit for your next pasta night!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 324kcal
Author Jessica Burgess

Ingredients

  • 4 ounces Shredded Mozzarella Cheese about 1 cup
  • 4 ounces Shredded Cheddar Cheese about 1 cup
  • 1 Green Onion chopped
  • 2 cloves Garlic finely chopped (8-14 g)
  • 4 ounces Unsalted Butter
  • ½ teaspoons Salt 1 g
  • ½ teaspoons Pepper 1 g
  • ½ teaspoons Red Pepper Flakes 1 g
  • 1 Loaf Crusty Italian or Sourdough Loaf of Bread

Instructions

  • Preheat oven to 350 degrees F.
  • Line a baking sheet with two sheets of aluminum foil, positioning one lengthwise and the other widthwise to create a cross shape.
  • Cover the foil with a piece of parchment paper and set the baking sheet aside.
  • Grate the mozzarella and cheddar cheese and set them aside. (You can save time by using pre-shredded cheese).
  • Chop the green onion and set it aside.
  • Finely dice the two cloves of garlic and place them in a saucepan.
  • Add the stick of unsalted butter, salt, pepper, and red pepper flakes to the saucepan.
  • Put the saucepan on the stovetop and heat over medium heat until the butter just melts. Stir the mixture with a whisk, spoon, or fork, and set it aside while you prepare the bread.
  • Position your loaf of bread on a cutting board and cut it diagonally, going about ¾ of the way through the loaf without completely separating the slices. Make cuts about 1 inch apart.
  • After cutting diagonally in one direction, repeat the process in the opposite direction, creating 1-inch sections of bread that are still attached to the loaf.
  • Place the loaf on the prepared baking sheet (with the foil and parchment paper).
  • Using a spoon or pastry brush, evenly distribute the butter mixture so that the butter and garlic get into each of the cuts (or slices).
  • Sprinkle the shredded cheddar cheese evenly over the cuts (or slices) and press it inside the bread loaf. Repeat this step with the mozzarella cheese.
  • Top the loaf with half of the sliced green onions.
  • Close up the bread by bringing together the parchment paper and then one piece of foil. Secure the other piece of foil to cover the entire loaf.

Notes

The bread loaf got a good night’s rest in the fridge, and that made it hold together better by firming up a tad. Plus, it kept the crust from falling apart.
If you’re using salted butter or margarine, cut down the salt by at least half.
The red pepper flakes add a little zing, but they’re optional and you can skip ’em if you prefer.

Nutrition

Serving: 1serving | Calories: 324kcal | Carbohydrates: 2g | Protein: 7g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 486mg | Potassium: 51mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 1098IU | Vitamin C: 1mg | Calcium: 214mg | Iron: 0.2mg

Chicken Fajitas Wrap

This Chicken Fajitas Wrap will give new life to tacos on Tuesday. Take the sizzling grilled fajita chicken and tuck it into a warm tortilla. Don’t stop there – let’s roll it up with rice and veggies and toast it!

Easy chicken dinner recipes are a favorite, so we’ll even prep slow cooker shredded chicken for easy meals, although we’ll show you how to cook the chicken below with the veggies for extra flavor.

Fajita wrap sliced in half, on wooden cutting board.

I love coming up with new ways to serve chicken, especially when it comes to taco night. There’s no need to serve the same old thing week in and week out. Whether you want an entree next to your cold taco dip, or you want to fill the freezer with meals like this Dorito Chicken Casserole, this wrap fits the bill.

Think of the best chicken burrito you’ve ever had, and then keep going. With fajita veggies and rice tucked into the burrito next to the chicken, you won’t believe your tastebuds!

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Why You’ll Love This Recipe

  • Meal prep: Make your chicken ahead. We’re using precooked rice here, too. It’s easy to make ingredients one night and assemble and heat the next.
  • Customize the spices: The best part about home cooking is ensuring you enjoy the flavor. Adjust seasonings to your liking here.
  • Fill the freezer: This recipe makes 7 large burritos, so it’s perfect to serve for dinner and then wrap the rest for the freezer.

Ingredients Needed

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

Labeled ingredients for fajita wraps.
  • Chicken – Boneless skinless chicken breast is cut into strips for so you get a taste in every bite.
  • Fajita seasoning – Fajita seasoning has a smoky flavor that is different than taco seasoning. It’s worth seeking out a packet!
  • Veggies – Bell peppers and white onion are the traditional fajita veggies.
  • Rice – I selected pre-cooked cilantro lime rice as it’s my favorite! Any variety will do.
  • Cheese – Monterey Jack is the perfect melty, stringy cheese-pull we need.
  • Tortillas – It wouldn’t be a wrap if we didn’t have these! Select large flour tortillas for maximum stuffing.

Substitutions

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

  • Rice – there is a wide selection of cooked rice at the store. If you aren’t a fan of cilantro, try a Mexican or Spanish rice.
  • Meat – I used chicken breast, but steak (such as this oven-baked steak) and shrimp (like this grilled shrimp) are also perfect. You can even mix and match in a single cooking session.
  • Cheese – Mexican blends or cheddar work well here, or a traditional cheese like Oaxaca or chihuahua. While Cotija is a good flavor, it isn’t a melting cheese so you won’t have the same texture.
  • Seasoning – Add fresh cilantro on top of your filling!

How to Make Chicken Fajitas Wraps With Rice

You can make everything at once to serve immediately, or you can go ahead and cook the chicken and veggies ahead of time. Then simply reheat and proceed with the recipe.

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

Steps 1-4 of how to make fajita wraps.

STEP 1. Slice the chicken. Cut into strips and begin sautéing (Image 1).

Tip: Slice everything to the same size and thickness. This will allow for even cooking as well as the perfect distribution in each wrap.

STEP 2. Slice the produce. Add sliced veggies to the pan with the chicken (Image 2). Stir in the seasoning packet and water and simmer (Images 3 and 4).

Steps 5-8 on how to make chicken fajita wraps.

STEP 3. Cream the rice. Cook the rice per the bag and stir in the sour cream (Images 5 and 6).

Tip: Stirring sour cream into the rice helps it stick together so it doesn’t tumble out when you take a bite.

STEP 4. Begin assembly. Add creamy rice and then top with veggies, chicken, and cheese (Images 7 and 8).

Steps 9-12 on how to make a fajita wraps recipe.

STEP 5. Fold the wrap. Fold in the sides, then the bottom and roll up (Images 9 and 10).

STEP 6. Toast. If desired, toast in a large skillet to a golden brown. Toasting the seam side down first will help seal the wrap (Image 11).

Recipe Pro Tips

  • Cool before storing. If making ahead for the freezer, I recommend letting the filling cool before wrapping in the tortilla and then wrapping with foil.
  • Toast the wrap. Toasting in a skillet will help seal the wrap for easier eating. Make sure and toast the seam side first.
Cooked fajita wraps on wooden cutting board.

Recipe FAQs

What is the difference between taco and fajita seasoning?

You might think they are similar, but taco seasoning leans on a tomato flavor. Fajita season focuses on paprika and smokiness. In a pinch you can certainly use either one – or even make your own seasoning blend.

Should I cut chicken for fajitas before cooking?

I definitely prefer to cut first! This allows for more surface area to be covered in seasoning while cooking. It will also cook faster and allow you to wrap things up quicker. I’m all about maximizing my flavor and time!

How do you wrap a fajita?

I think turning a fajita, which is often more like a soft taco, into a burrito is the perfect way to enjoy a meal! Place your filling closer to one end rather than the center to aid in wrapping. Then fold the sides in and a bottom before rolling up to complete. Overstuffing is the biggest culprit in messy rolling!

Can I make chicken fajitas wraps gluten-free?

Unfortunately, most gluten-free options don’t roll as well as flour tortillas. They like to tear. You can always give it a try if you have a favorite grain-free option, or use large butter lettuce leaves. The filling does make a delicious rice bowl, too – just don’t stuff tortillas with it! Ensure your seasoning mix is also gluten-free.

What to Serve with Easy Chicken Fajita Wraps

This wrap is super filling! It’s a great idea to even cut in half so everyone can enjoy a little bit of everything. Whipping up some of this Easy Elote Dip and serving with tortilla chips and salsa is a great option. Offering sour cream, guacamole, lime crema, or taco sauce is a fun idea.

Cooked chicken fajita wraps cut in half.

Storage

Fridge: in an airtight container up to 5 days; just reheat by toasting or warming in the microwave.

Freezer: wrapped in aluminum foil for up to 3 months; unwrap and warm when ready to eat.

More Recipes You’ll Love

Or, we think you’ll also really love these red pork tamales for a meal next time!

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

Fajita wrap cut in half, sitting on a wooden cutting board.
Print Pin
5 from 5 votes

Chicken Fajitas Wrap

Think of the best chicken burrito you've ever had, and then keep going. With fajita veggies and rice tucked into the burrito next to the chicken, you won't believe your tastebuds!
Course Dinner, Lunch
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 7 wraps
Calories 430kcal
Author Jessica Burgess

Ingredients

  • 2 Tablespoons Cooking Oil
  • 1 Pound Boneless Skinless Chicken Breast Cut into Strips
  • 2 Peppers Cut into Strips (I like to use two different colors)
  • 1 Small Onion Sliced into Strips
  • 1 Packet of Fajita Seasoning 1.12 ounces
  • ¼ Cup of Water
  • 8.5 Ounce Package of Prepared Rice Cilantro and Lime Flavor
  • ⅓ Cup Sour Cream
  • 1 ½ Cups Monterey Jack Cheese Shredded
  • 7-8 Large Tortillas Burrito Size

Instructions

  • Heat oil and chicken over medium high heat.
  • Cook chicken for about 3 minutes until it is no longer pink, then add vegetables.
  • Cook the vegetables and chicken for another 3 to 5 minutes stirring frequently. Next add water and seasoning. Stir until coated and chicken is done and vegetables are slightly soft.
  • Remove from heat and cover with a lid until you’re ready to assemble the wraps.
  • Cook the rice according to package directions. Then in a small mixing bowl add the sour cream and cooked rice; mix well.
  • Assemble the wrap by placing a ¼ cup of the rice mixture onto the lower ⅓rd of the tortilla. Then add ½ cup of the chicken and ¼ cup of cheese to the wrap.
  • Roll the tortilla into a burrito shape; first by tucking in the sides and then rolling up from the bottom.
  • Optional: Toast the wraps in a pan with oil or butter for extra flavor and texture.

Notes

  • You can also use a Mexican cheese blend.
  • I love the cilantro and lime rice but if cilantro isn’t your thing the Spanish style or Mexican rice would work great as well.
  • Warming your tortillas first will make rolling them much easier.
  • I used chicken but steak, shrimp, or a mix of proteins would also be excellent choices.

Nutrition

Serving: 1wrap | Calories: 430kcal | Carbohydrates: 39g | Protein: 25g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 975mg | Potassium: 418mg | Fiber: 3g | Sugar: 4g | Vitamin A: 869IU | Vitamin C: 31mg | Calcium: 273mg | Iron: 3mg

Breakfast Egg Rolls

Breakfast Egg Rolls will be your new weekend favorite! Tired of the same old eggs day in and day out? Make a fun new breakfast recipe by tucking those eggs into wrappers and giving them a quick fry!

Cooking the bacon in the air fryer ahead of time, or even baking turkey bacon in the oven for this recipe, is a great way to prep for this recipe too!

Close up of breakfast egg rolls on plate next to bowl of syrup.

Everyone loves egg rolls, whether it’s from Chinese takeout or making your own southwest egg rolls at home! Have you ever tried them for breakfast, though? Very similar to breakfast burritos (and just as easy to make ahead) but the added crunch from frying really adds to the meal.

Make your own brunch bar and invite everyone over. Slice the finished egg rolls in half and add to a platter of mini delights including Breakfast Pigs in a Blanket and Breakfast Sliders.

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Why You’ll Love This Recipe

  • New techniques: Even if you’ve never wrapped up egg rolls or deep-fried food, this is an easy introduction to both techniques.
  • Make-ahead recipe: You can totally cook these ahead for a brunch meal and reheat in the oven.
  • Customize the filling: I used classic bacon and cheddar, but you can add veggies or anything you like to your eggs.

Ingredients Needed

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

Labeled ingredients for breakfast egg rolls.
  • Egg roll wrappers – Find these in the produce section – ready to roll!
  • Eggs – Season your eggs well and scramble them up.
  • Bacon – I prefer mine nice and crispy to add interest.
  • Cheese – Classic shredded cheddar pairs nicely here.
  • Green onion – A nice little finishing flavor.

Substitutions

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

  • Cheese – pair your cheese with your meat. Swiss would be lovely with ham.
  • Meat – chop up leftover ham or use breakfast sausage crumbles. You can even slice up sausage links.
  • Veggies – not a fan of green onion or just want more veggies? Try some bell pepper instead.

Variations

  • Cook Method – You don’t need to deep fry these if you don’t want to. You can also bake your egg rolls; they will not brown the same but still taste great. Place rolls on a parchment paper lined baking sheet then spray with cooking oil. Bake them at 425 degrees for 15-20 minutes.  

Equipment

A candy or deep fry thermometer is a great item to have in your kitchen. Frying at the proper temperature ensures a crispy finish without too much oil soaking into the food (if frying in a pan).

You can also purchase a home countertop deep fryer if you plan to do a lot of cooking!

How to Make Bacon Cheese Egg Rolls

If you want to make these ahead of time, you will want to completely assemble and fry. Let cool and then store in the fridge.

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

Steps 1-4 of how to make breakfast egg rolls.

STEP 1. Prepare ingredients. Cook and dice everything. You can either make these ahead or do it all now. (Image 1).

Tip: Season the scrambled eggs well when cooking them. This will carry over to the finished dish so the eggs aren’t bland.

STEP 2. Combing filling. Stir up the filling well to make sure you’ll get a bit of everything in each egg roll (Image 2).

STEP 3. Fill. Add a scoop of filling to an egg roll wrapper. See the photo for placement (Image 3).

STEP 4. Glue it shut. Use a pastry brush or your finger to spread a little water along all edges (Image 4).

Steps for how to roll a breakfast egg roll.

STEP 5. Roll it up. Follow the photos above to tuck the food in, roll it up, and seal the edges.

STEP 6. Fry til golden. Use a deep fryer or large pot to fry until golden brown. Let drain on a paper towel.

Deep fried breakfast egg rolls.

Recipe Pro Tips

  • Season everything. Seasoning the eggs when cooking is essential! Select strong cheese flavors and include the green onions. When every ingredient has a good flavor nothing gets lost.
  • Correct temperature. Heating your deep fryer or oil to 375° F is essential. This temperature ensures the food won’t soak up the oil and will instead fry to a crisp, crunchy delight.
Stack of cooked breakfast egg rolls on white plate.

Recipe FAQs

What are egg roll wrappers?

These are fun little squares of dough that are all ready to go for you to make your own egg rolls! Look for them in the produce section, usually with the tofu. I picked classic squares but you can also find wonton wrappers or large circles. Any of these will work but will yield a different amount of “egg rolls.”

Do I need to deep fry breakfast egg rolls?

This gives the best texture, but I know it’s not for everyone! You can also shallow fry in a pan, making sure to turn often for even color. Also try baking them in the oven, though they won’t be quite as crisp and brown. You can give a light mist of cooking spray before baking.

What to Serve with Breakfast Egg Rolls

Yogurt and fruit are a great, light side dish to these fried delights.

Don’t skip the dip! Maple syrup is fun and the perfect breakfast pairing. Thai chili sauce was actually the favorite in my house. And especially if you are using sausage in these egg rolls, a classic white gravy or jalapeño sausage gravy is also delicious.

Close up of open breakfast egg roll.

Storage

Serve immediately for the best texture.

You can also store these, fully cooked, in an airtight container in the fridge for up to a week. Simply reheat in the microwave or pop in the oven to revive the crunch.

Breakfast egg roll being dipped in to white bowl with syrup.

More Egg 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

Close up of breakfast egg rolls with bacon and eggs inside.
Print Pin
5 from 5 votes

Breakfast Egg Rolls

Tired of the same old eggs day in and day out? Make a fun new breakfast by tucking those eggs into wrappers and giving them a quick fry! Breakfast Egg Rolls will be your new weekend favorite!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 8 servings
Calories 387kcal
Author Jessica Burgess

Ingredients

  • 1 Cup Scrambled Eggs about 5 eggs
  • 1 Cup Cheddar Cheese
  • ½ Cup Bacon Cooked and Crumbled
  • ¼ Cup Green Onion Finely Diced
  • 1 Tablespoon Sour Cream
  • 8 Egg Roll Wrappers
  • ¼ Cup Water
  • Cooking Oil for Frying
  • Syrup, Thai Sweet Chili Sauce, or White Gravy for Dipping Optional

Instructions

  • In a large mixing bowl stir together eggs, bacon, cheese, sour cream, and onion.
  • With the egg roll wrapper at a diagonal, put ⅓ cup of the egg mixture onto the bottom ⅓rd of the wrapper.
  • Brush water on the edges of the wrapper.
  • Roll the egg roll by first tucking the bottom corner under the filling, you will want to get this kind of tight. Then roll up until the sides are even with the top triangle. Then fold in the sides. Continue to roll until the top corner is touching the body of the egg roll. Press the seam to seal. This takes practice, but even the not so perfect ones taste great!
  • Heat cooking oil to 375 degrees. Place egg rolls into the hot oil; do not over crowd the fryer.
  • Cook for 2-3 minutes being sure to flip so that they brown on all sides.
  • Remove rolls from the oil and place onto a paper towel lined plate.
  • Once cool, enjoy these delicious egg rolls dipped in syrup, Thai chili sauce, or white gravy.

Notes

  • If you don’t have a deep fryer you can use a frying pan with oil. Just make sure to flip half way through to brown on all sides.
  • You can also bake your egg rolls; they will not brown the same but still taste great. Place rolls on a parchment paper lined baking sheet then spray with cooking oil. Bake them at 425 degrees for 15-20 minutes.
  • For the best flavor, season your eggs when scrambling. I like to use salt and pepper then cook in butter.
  • These store well in the fridge for up to a week. Reheat in the microwave or oven.
  • We tried lots of dips but the chili sauce was our favorite.

Nutrition

Serving: 1egg roll | Calories: 387kcal | Carbohydrates: 50g | Protein: 18g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 146mg | Sodium: 743mg | Potassium: 169mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 365IU | Vitamin C: 1mg | Calcium: 162mg | Iron: 4mg

Chicken Club Sandwich

Chicken Club Sandwich: This is a simple recipe that consists of three musts: good white bread, fresh and delicious chicken breast half, slices of ham, and crispy bacon. All of the extra add-ons make it that much better, and it’s ready in 10 minutes!

Chicken club sandwich in basket next to french fries.

Along with our crispy chicken burger, this chicken caprese sandwich, and our chicken grilled cheese, this club sandwich fits right in, and they all offer an amazing variety of flavors, even using similar ingredients.

If sandwich recipes are your thing (hello, easy lunch ideas), you should check out our Subway Crab Sandwich and our Chicken Grilled Cheese Sandwich. Both are quick and easy to make and oh-so-tasty.

Have you ever had one of your favorite sandwiches in pinwheel form? These pinwheel sandwiches are such a fun appetizer or lunch. Pair these easy lunch recipes with this cucumber salad that can be kept in the refrigerator!

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Why You’ll Love This Recipe

  • It is ready in 10 minutes: From start to finish, this sandwich recipe will take you 10 minutes at most!
  • Perfect lunch option: This sandwich is ideal for a make-ahead, workday lunch. Just stick the mayo in a little container so the sandwich doesn’t get soggy by lunchtime.
  • It’s very customizable: While I have listed the classic ingredients of a Chicken Club, there are many routes you could go to upgrade the sandwich (and I list them out below).

Ingredients Needed

I’ve highlighted a couple of ingredients below with some notes about key ingredients. You can find the full list of ingredients and instructions in the recipe card below.

Labeled ingredients for chicken club sandwich.
  • White Bread – I suggest the cheapest white bread you can get. It really adds to the nostalgic taste of the sandwich!
  • Rotisserie Chicken – Slicing the breasts on a rotisserie chicken is easy chicken to use! But you can also boil chicken breasts or cook with your favorite method and use those instead.
  • Crispy Bacon – For the best crunch, you’re going to want some crispy bacon on your sandwich. We absolutely love cooking bacon in the air fryer but we’ve also cooked turkey bacon in the oven, so that’s an option as well. Use any leftover bacon to make this Avocado BLT Sandwich the rest of the week too!

Substitutions

  • Bread – If you are trying to be more health conscious, you could easily swap out the white bread we suggest for a bread you prefer.
  • Romaine Lettuce – Swap this one out for some arugula to add an added kick to your sandwich and change up the texture. Or you could go with classic lettuce shreds.
  • Mayonnaise – If you’re not a big mayo fan, opt for Miracle Whip or even some Aioli! Some Garlic Aioli like we used on our salmon sliders, would really dress up this easy sandwich recipe. Your favorite sauce would likely pair well with this chicken sandwich!

Variations

  • Veggies – If you’re not a big fan of the classic lettuce and tomato slices as this recipe calls for, you could easily switch it to your preferred vegetables (or go with none at all).
  • Cheese – Have a favorite cheese you want to include? Add it in! Swap out one of the cheese listed, or simply add another slice of cheese to the mix because honestly, can you ever have too much cheese?

How to Make a Classic Chicken Club Sandwich

Making the best Chicken Club Sandwich is about as easy as can be.

I suggest buying a full rotisserie chicken for this recipe to get the best rotisserie chicken breast flavor. If you need ideas for how to use the rest of the rotisserie chicken, check out this recipe for Chicken Salad with Grapes and Apples for using the leftover chicken.

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

We have a suggested way to layer this club sandwich for the best flavor and texture, but feel free to layer however you like!

PREP. Chop. Begin by preparing your ingredients. Slice your tomatoes and cheese, chop your lettuce, and break apart your rotisserie chicken. If you bought bacon you have to cook on the stove, prepare that as well.

Steps 1-4 of how to make chicken club sandwiches.

STEP 1. Lay Out Bread Slice. Lay 1 of the pieces of bread on a plate or cutting board and spread 1 tablespoon of mayo over it.

STEP 2-5. Assemble the First Layer. Layer 1 slice of cheddar cheese, 2 slices of ham, ½ of the chicken, a slice of tomato, 2 slices of bacon, and a romaine leaf on top of the bread.

STEP 6. Add the Next Slice of Bread. Stack the second piece of bread on top and spread 1 tablespoon of mayo over it. The extra slice of bread in the middle of this chicken sandwich is what makes it a club sandwich (fun fact).

Steps 5- 8 of how to make chicken club sandwiches.

STEP 7-11. Add the Next Layer. Layer 1 slice of muenster, 2 slices of ham, ½ of the chicken, 1 slice of tomato, 2 slices of bacon, 1 romaine leaf, and 1 slice of cheddar on top of the bread.

Steps 9-12 of how to make chicken club sandwiches.

STEP 12. Finish the Sandwich. Spread 1 tablespoon of mayo over the last slice of bread and place it mayo-side-down on top of the sandwich to close it.

Recipe Pro Tips

  • Serve right away. Ensure that this really good sandwich won’t get soggy from the mayonnaise by enjoying it right away.
  • Temperature. Make sure to pull the ingredients straight from the fridge for preparation. This will ensure a nice, cold sandwich!
Chicken club sandwich cut in to wedges, on a white plate.

Recipe FAQs

Should I eat my chicken club sandwich warm or cold?

This chicken club sandwich is definitely best enjoyed cold (although the toasted golden brown bread might be slightly warm when you first dive in).

Chicken club vs. chicken sandwich?

A chicken club sandwich has 3 layers of bread as opposed to the 2 in a chicken sandwich. It is also sometimes called a clubhouse sandwich, thanks to Saratoga Clubhouse who claims to have made it first.

Can I make this ahead of time and freeze it?

Unfortunately, no. The best you can do when it comes to making this recipe ahead of time is to slice all of the ingredients and store them in separate airtight containers in the fridge until you are ready to assemble (ideally within a day or two).

What else can I add to my chicken club sandwich?

I love how versatile this club sandwich is. Don’t limit yourself to meats, cheeses, tomatoes, and lettuce. Feel free to add avocado, garlic aioli, cucumber, and/or a fried egg. I even love incorporating a little everything bagel seasoning into the sandwich. You can also feel free to swap out the ham for a different deli meat of your choosing. Turkey or prosciutto would be a great way to go. 

What does a club sandwich contain?

A club sandwich typically contains layers of sliced turkey or chicken breast, crispy bacon, fresh lettuce, ripe tomato slices, and mayonnaise. These ingredients are stacked between three slices of bread (usually toasted).

What does “club” mean in “chicken club”?

In the term “chicken club,” the word “club” refers to the style of sandwich it is. It involves stacking multiple layers of ingredients between slices of bread in a triple-decker fashion.

What to Serve with Chicken Club Sandwich

This Chicken Club Sandwich goes well with my Italian Chopped Salad, or Honey Lime Fruit Salad. However, if you’re feeling like you want to keep it simple, some classic French fries or potato chips would be a great pairing!

Close up of wedge of chicken club sandwich.

Storage

I recommend eating this sandwich as soon as possible after assembling it. That being said, if you want to make it ahead of time or find yourself with leftovers, just seal it in a Ziplock bag or an airtight container and store it in the fridge for up to 3 days. Note that it will start to get soggy as it sits. 

More Sandwich Recipes You’ll Love

If you loved this Chicken Club Sandwich recipe, we think you’ll love these too, especially this chicken bacon ranch sandwich 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 club sandwich in platter next to french fries.
Print Pin
5 from 5 votes

Chicken Club Sandwich

Making the best chicken club sandwich is easy once you have your key ingredients of white bread, rotisserie chicken breast, honey ham, bacon, cheese, lettuce, tomato, and mayonnaise.
Course Dinner, Lunch
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 sandwich
Calories 1262kcal
Author Jessica Burgess

Ingredients

  • 3 slices white bread toasted
  • 3 tablespoons mayonnaise
  • 2 slices white cheddar cheese
  • 4 slices honey ham thin slices
  • 1 slice rotisserie chicken breast
  • 2 slices tomato thick slices
  • 4 slices crispy bacon
  • 2 romaine lettuce leaves
  • 1 slice muenster cheese

Instructions

Assemble

  • Lay 1 piece of bread on a plate or cutting board and spread 1 tablespoon of mayo over it.
  • Layer 1 slice of cheddar cheese, 2 slices of ham, ½ of the chicken, a slice of tomato, 2 slices of bacon, and a romaine leaf on top of the bread.
  • Stack the second piece of bread on top and spread 1 tablespoon of mayo over it. Layer 1 slice of muenster, 2 slices of ham, ½ of the chicken, 1 slice of tomato, 2 slices of bacon, 1 romaine leaf, and 1 slice of cheddar on top of the bread. Spread 1 tablespoon of mayo over the last slice of bread and place it mayo-side-down on top of the sandwich to close it.
  • Slice. Place your sandwich picks in the center of the top, bottom, and side of the sandwich making sure they hold all the way through the sandwich. If the picks are too short you can insert a second pick through the bottom. Slice the sandwich from corner to corner. Serve.

Notes

Rotisserie chicken breast makes this sandwich the best, but you can use sliced chicken breast if you prefer it!
Toast your bread prior to layering for a bit of a crunch.
Ensure that this really good sandwich won’t get soggy from the mayonnaise by enjoying it right away.

Nutrition

Serving: 1sandwich | Calories: 1262kcal | Carbohydrates: 43g | Protein: 63g | Fat: 92g | Saturated Fat: 32g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 28g | Trans Fat: 0.2g | Cholesterol: 202mg | Sodium: 3042mg | Potassium: 927mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6212IU | Vitamin C: 10mg | Calcium: 794mg | Iron: 5mg

Fried Deer Tenderloin Recipe

You’ll never want to cook deer meat any other way when you find out how to make this venison backstrap recipe!

Frying deer meat is our family’s favorite way to enjoy venison, however, if a fried version isn’t what you prefer, you will enjoy this deer steak on the stovetop, grilled venison steak and marinade or even a pan-fried deer steak!

Venison Backstrap Recipe - Fried Deer Meat

Why You’ll Love This Recipe

If you’re not a fan of a gamey taste, you’ll ESPECIALLY love this recipe because of the way this venison is cooked. However, even if you don’t mind the deer meat flavor, frying it is still one of the most popular recipes because of how delicious it really is!

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How to Slice Deer Tenderloin

My dad (the king of frying deer meat), swears that the key to creating the BEST fried deer meat, depends on how it’s sliced. He was nice enough to let me grab a quick video while he was cutting it, so you can see just how he does it! (So make sure to watch the video here in this post!)

Tip for tender deer meat: He said cutting it against the grain, can make it much more tender. Plus, for a really tough deer, you can even take your knife and gently tap each piece after you cut it, to tenderize it.

Ingredients

For this recipe, it doesn’t take a lot and they’re all simple ingredients that you probably already have on hand!

** See below which breading type you prefer, and how to make each type.

A white platter with different types of fried deer meat.

For very light breading:

  • 1-2 pounds deer meat tenderloin and/or backstrap, sliced in to ¼ inch slices
  • 2 Tablespoons salt, for soaking
  • 2 Tablespoons salt, for flour breading + additional to taste after fried
  • 2 cups water
  • 3 cups flour
  • 2 cups vegetable oil
  • Greek seasoning, optional

For heavier breading:

All the above, plus 3-4 eggs.

How to Make Venison Backstrap with Light Breading

(Darker deer meat, with only flour.)

Close up of fried deer meat with little breading.
  1. In a bowl, mix together water and 2 tablespoon salt. Soak sliced deer meat in salt water overnight if you’re able, or at least an hour.
  2. Heat vegetable oil in a skillet over medium heat to 325 degrees. (My favorite to use is my Lodge Cast Iron Skillet )
  3. Remove deer meat from refrigerator, and discard salt water (It may be best to leave it sit out for 15 minutes or so, so you won’t be frying very cold meat in hot oil.)
  4. Pat the deer meat dry, with paper towels (UPDATE: We left the deer meat wet the other night, and dipped it in flour, and woah… that wasn’t too shabby. So it’s up to you!)
  5. Mix flour and 2 tablespoon salt, in a ziptop bag or a separate bowl/plate for coating
  6. Coat deer meat in flour/salt mixture
  7. Place the coated deer meat pieces into the heated vegetable oil. (To test the oil’s temperature, sprinkle a bit of flour in the oil to see if it bubbles. If it bubbles, it’s ready. However, be careful not to get the oil too hot, so it doesn’t splatter and burn you when adding the deer meat.)
  8. Flip deer meat after a few minutes when the underside is golden-brown. (Approx. 3 minutes)
  9. Cook on the alternate side until cooked through and there is no sign of undercooked meat. (We’ve been playing around with this recipe, and if you like a crunchy breading on your deer meat, cook it a bit longer until it reaches the desired “crunch,” you prefer.)
  10. Inside of fully cooked meat will be gray/brown, with no sign of red.
  11. Remove deer meat from pan, on to plate/dish covered with paper towels to drain oil.
  12. OPTIONAL: We LOVE sprinkling Greek Seasoning on the fried deer meat after it is fried for optimal flavor!

How to Make Venison Backstrap with Heavier Breading:

  1. In a bowl, mix together water and 2 tablespoon salt. Soak sliced deer meat in salt water overnight if you’re able, or at least an hour.
  2. Heat vegetable oil in a skillet over medium heat to 325 degrees. (My favorite to use is my Lodge Cast Iron Skillet )
  3. Remove deer meat from refrigerator, and discard salt water (It may be best to leave it sit out for 15 minutes or so, so you won’t be frying very cold meat in hot oil.)
  4. Pat the deer meat dry, with paper towels (UPDATE: We left the deer meat wet the other night, and dipped it in flour, and woah… that wasn’t too shabby. So it’s up to you!)
  5. Mix flour and 2 tablespoon salt, in a ziptop bag or a separate bowl/plate for coating.

For Semi-Thick Breading: For deer meat with the type of breading in the middle of the photo below, whisk the 3-4 eggs in a small bowl. Dip each piece of deer meat in to the eggs and then in flour. (Result in image below.)

Fried deer meat coating in egg and then flour.

For Thicker breading: For deer meat with the thicker breading, whisk the 3-4 eggs in a bowl. Then, dip the deer meat in flour, then in the eggs, and then the flour again. (Result in image below.)

Fried deer meat coated in flour, egg and then flour again.

How to Fry the Deer Meat

(No matter how you choose to bread it.)

  1. Place the coated deer meat pieces into the heated vegetable oil. (To test the oil’s temperature, sprinkle a bit of flour in the oil to see if it bubbles. If it bubbles, it’s ready. However, be careful not to get the oil too hot, so it doesn’t splatter and burn you when adding the deer meat.)
  2. Flip deer meat after a few minutes when the underside is golden-brown. (Approx. 3 minutes)
  3. Cook on the alternate side until cooked through and there is no sign of undercooked meat. (We’ve been playing around with this recipe, and if you like a crunchy breading on your deer meat, cook it a bit longer until it reaches the desired “crunch,” you prefer.)
  4. Inside of fully cooked meat will be gray/brown, with no sign of red.
  5. Remove deer meat from pan, on to plate/dish covered with paper towels to drain oil.
  6. OPTIONAL: We LOVE sprinkling Greek Seasoning on the fried deer meat after it is fried for optimal flavor!

Expert Tips

  • My husband and I also love to sprinkle Cavender’s Greek Seasoning, over the top after frying so it adds an extra kick of flavor. Then, if we are feeling frisky, we top it with a bit of Frank’s Hot Sauce.
  • My sister prefers dipping the deer meat in to milk, then in to flour before frying, and she swears by it!
Venison Backstrap on Plate with Red Towel

FAQs

Do you need to soak venison backstrap?

Although I recommend soaking the deer meat in saltwater, it’s not something you have to do. It can help draw blood out and remove a gamey taste that it may have. Some also soak in milk instead of water and believe that it helps keep it tender and juicy.

Do you have to marinate venison tenderloin?

We don’t recommend marinating venison in dressings, oils, or any flavorings when frying with this recipe. So besides soaking in salt water or milk, if desired to help remove a gamey taste, marinating ingredients are not necessary.

Can you freeze venison tenderloin?

Absolutely. If freezing a deer tenderloin or backstrap, it’s recommended that you slice it in to small pieces (as shown in the video above), before freezing. So when you’re ready to cook it, you can thaw it out much faster and it will already be cut for frying. Freeze in food-saving bags or your favorite freezer packaging.

How to Store Leftover Venison

If you have leftover fried deer meat, store cooled deer in an airtight container in the refrigerator for 3-4 days.

Side Dishes for Venison

What goes good with venison backstrap? Some of our favorites to serve with is are white gravy, or for fun, chorizo gravy, mashed potatoes, and biscuits. However, this romaine side salad and this roasted broccoli are other favorite vegetables to serve with it!

If you have more venison, you’ll also love this air fryer deer meat that only takes 5-7 minutes to make! If you have ground venison, you’ll want to also try this venison chili recipe!

Or, if fried steaks are your favorite, you’ll love this old-fashioned country fried steak recipe. Or, these country-fried pork chops are a family favorite in our house!

Make sure to see the 80+ easy dinner recipes to add to your dinner idea meal planner!

Recipe

Fried deer meat on red and white towel.
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4.52 from 62 votes

Fried Deer Tenderloin Recipe

Fried deer tenderloin that may just change the way you cook deer meat or venison backstrap, forever! Tender, juicy, and delicious!
Course Main Course
Cuisine American
Prep Time 1 hour
Cook Time 6 minutes
Resting Time 1 hour
Total Time 1 hour 6 minutes
Servings 40 pieces
Calories 188kcal
Author Jessica Burgess

Ingredients

  • 1-2 pounds deer meat tenderloin and/or backstrap, sliced in to ¼ inch slices
  • 2 Tablespoons salt for soaking
  • 2 Tablespoons salt for flour breading + additional to taste after fried
  • 2 cups water
  • 3 cups flour
  • 2 cups vegetable oil Or enough to create ½ inch to 1 inch of oil in the skillet.
  • Greek seasoning optional

Optional for Thicker Breading

  • 4 eggs

Instructions

  • In a bowl, mix together water and 2 tablespoon salt. Soak sliced deer meat in salt water overnight if you’re able, or at least an hour.
  • Heat vegetable oil in a skillet over medium heat to 325 degrees.
  • Remove deer meat from refrigerator, and discard salt water
  • Pat the deer meat dry, with paper towels (UPDATE: We left the deer meat wet the other night, and dipped it in flour, and woah… that wasn’t too shabby. So it’s up to you!)
  • Mix flour and 2 tablespoon salt, in a ziptop bag or a separate bowl/plate for coating

For Thin Breading

  • Coat deer meat in flour/salt mixture

For Medium Breading

  • Whisk eggs in a small bowl. Dip the pieces of deer meat, one at a time, in to the egg mixture, then in to flour (coating all of the deer).

For Thickest Breading

  • Whisk eggs in a small bowl. Dip the pieces of deer meat, one at a time, in to the salted flour, then in to the egg mixture, and then in to flour again (coating all of the deer).

Frying the Deer Meat

  • Place the coated deer meat pieces into the heated vegetable oil. (To test oil’s temperature, sprinkle a bit of flour in the oil to see if it bubbles. If it bubbles, it’s ready. However, be careful not to get the oil too hot, so it doesn’t splatter and burn you when adding the deer meat.)
  • Flip deer meat after a few minutes when the underside is golden-brown. (Approx. 3 minutes)
  • Cook on the alternate side until cooked through and there is no sign of undercooked meat. (We’ve been playing around with this recipe, and if you like a crunchy breading on your deer meat, cook it a bit longer until it reaches the desired “crunch,” you prefer.)
  • Inside of fully cooked meat will be gray/brown, with no sign of red.
  • Remove deer meat from pan, on to plate/dish covered with paper towels to drain oil.
  • We LOVE sprinkling Greek Seasoning on the fried deer meat after it is fried for optimal flavor!

Video

Nutrition

Serving: 10pieces | Calories: 188kcal | Carbohydrates: 7g | Protein: 3g | Fat: 16g | Saturated Fat: 13g | Cholesterol: 9mg | Sodium: 355mg | Potassium: 46mg | Calcium: 2mg | Iron: 0.8mg

Cracker Barrel Country Fried Steak

Cracker Barrel Country Fried Steak: If you cannot get enough of Cracker Barrel’s signature dish, you will love this copy-cat Cracker Barrel country fried steak recipe!

Ready in 40 minutes, this restaurant-quality country-fried steak recipe will surely impress for a delicious breakfast! The only thing this popular dish is lacking is a trip to the Cracker Barrel Old Country Store.

Cracker Barrel country fried steak on black plate, covered in white gravy.

Looking for even more delicious, classic southern-style recipes? We highly recommend trying out our Biscuits and Gravy Casserole and our Southern Broccoli Casserole. Or, also save this recipe for a simple white gravy made with bacon grease, that you can also pour on these fried pork chops. Then of course don’t forget a good ole Southern Fried Chicken recipe that’s sure to please!

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Why You’ll Love This Recipe

  • It is a classic: This recipe is based on a classic restaurant-quality breakfast recipe.
  • It has simple ingredients: Odds are, aside from the cube steak, you already have most of the ingredients for this easy breakfast or dinner recipe!
  • Ready in under one hour: Recipes ready in under an hour are perfect for when you want to make something special but don’t have hours to cook.

Ingredients Needed

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

For Country Fried Steak

Labeled ingredients for Cracker Barrel copycat country fried steak.
  • Cube Steak – Cube steak is a tenderized cut of beef that works best for country fried steak, however, you can use other cuts such as round steak or sirloin steak. Just make sure to tenderize the meat properly before cooking.
  • Buttermilk – You can buy this from the store or make it yourself. You can make homemade buttermilk with just two common ingredients: whole milk and white vinegar or lemon juice. Simply combine and let sit at room temperature for 15-20 minutes. During this time, the acid (vinegar or lemon juice) will cause the milk to curdle and thicken, creating a buttermilk-like consistency.

White Gravy Recipe

Labeled ingredients for gravy for Cracker Barrel country fried steak.

Substitutions

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

  • Vegetable Oil – if you would prefer using butter for this recipe instead of vegetable oil, you can!
  • Meat – while cube steak is the best option for this recipe, you can make ‘poor man’s country fried steak with regular ground beef. Keep in mind that it will have a slightly different texture and not cook the same. You could also use other cuts of meat and use a meat tenderizer to flatten them and make tender steaks.

Variations

We do not suggest editing this recipe beyond potentially changing the meat or oil used. Using non-dairy milk, for example, will not yield the same classic Cracker Barrel country fried steak result. Stick to this recipe for the best copycat Cracker Barrel country fried steak.

How to Make Copycat Cracker Barrel Country Fried Steak

Making this Cracker Barrel country fried steak dupe recipe is pretty simple.

This Cracker Barrel country fried steak is broken into 3 components:

  • preparing the steaks
  • frying the steaks
  • making the gravy

I recommend making the gravy once all of the steaks are done so that you have the freshest gravy possible for topping.

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

You are going to begin this copycat Cracker Barrel recipe by making up the flour and egg mixtures in a shallow bowl.

Steps 1-4 on how to make Cracker Barrel's country fried steak copycat recipe.

STEP 1. Make the flour mixture. Start your breading station and in a shallow dish, combine the flour, paprika, garlic powder, onion powder, black pepper, and salt. Mix well. (Image 1).

STEP 2. Make egg mixture. In a separate bowl, beat the eggs and buttermilk together. (Image 2).

STEP 3. Prepare the pan. Heat about ½ inch of vegetable oil in a large frying pan over medium-high heat. (Image 3).

STEP 4. Coat the first steak with the flour mixture. Take one piece of cube steak and dredge it in the flour mixture, making sure to coat it evenly. Shake off any excess flour. (Image 4).

Tip: Coat the steaks as you fry them. Do not coat it and then stick it back on a cutting board waiting to be fried.

Steps 5-8 on how to make Cracker Barrel country fried steak and gravy.

STEP 5. Coat the first steak in the egg mixture. Dip the coated steak into the egg and buttermilk mixture, then dredge it in the flour mixture again, gently pressing the mixture onto the meat. Repeat with the remaining steak pieces. (Images 5 & 6).

STEP 6-8. Fry the steaks. Use tongs to carefully place the coated steaks into the hot oil and fry for about 4-5 minutes on each side or until golden brown. You may need to cook them in batches depending on the size of your skillet. Remove the cooked steaks from the skillet and place them on a paper towel-lined plate to drain excess oil. (Images 7 & 8).

Cracker Barrel Country Fried Steak on paper towels.

How to Make White Gravy for Country Fried Steak

Steps 9-12 for making white gravy for country fried steak.

STEP 9 & 10. Begin the gravy. To make the gravy, in a separate saucepan, heat the vegetable oil over medium heat. Add the flour and whisk constantly for about 1 minute to make a roux. (Images 9 & 10).

STEP 11 & 12. Complete the gravy. Gradually pour in the milk while whisking continuously to avoid lumps. Cook the gravy until it thickens and reaches your desired consistency. Season with salt and black pepper to taste, and add a dash of ground nutmeg. The gravy will continue to thicken once removed from the heat. (Images 11 & 12).

Recipe Pro Tips

  • Make the gravy last. Prepare the gravy once the steaks are done so that you have fresh gravy to serve with them.
  • Serve right away. Country fried steak is best served right away.
  • Serve with hot sauce for a kick.
White country gravy in skillet with spoon dipped in.

Recipe FAQs

Can I use a different type of meat for country fried steak?

Cube steak is a tenderized cut of beef that works best for country fried steak, however, you can use other cuts such as round steak or sirloin steak. Just make sure to tenderize the meat properly before cooking.

What are some recommended side dishes to serve with country fried steak?

If you are serving it for dinner, it pairs well with various sides such as mashed potatoes, biscuits, coleslaw, green beans, corn on the cob, or macaroni and cheese. You can also serve it with a side salad for a lighter option.

What is the difference between chicken fried steak and country fried steak?

Chicken fried steak and country fried steak are similar dishes, both typically made from a breaded and fried piece of cube steak. The main difference is that chicken fried steak is often served with a cream gravy, while country fried steak may be served with a brown or white gravy, however, most people use the names interchangeably.

Can I cook country fried steak in the air fryer?

Yes, you can cook country fried steak in the air fryer. We suggest cooking at 400°F for 8-10 minutes, flipping them halfway through.

How long to fry country fried steaks?

You should fry country fried steaks over the stovetop for 4-5 minutes in hot oil over medium-high heat.

Copycat Cracker Barrel Country Fried Steak on black plate.

What to Serve with Cracker Barrel Country Fried Steak

For Breakfast: Country fried steak for breakfast pairs well with honey lime fruit salad, fluffy pancakes from scratch, or a sausage and egg casserole.

For Dinner: Country fried steak pairs well with various sides such as mashed potatoes (or even fried potatoes), easy homemade biscuits, coleslaw, crack green beans, corn on the cob, or macaroni and tomatoes. You can also serve it with a side salad for a lighter option.

A bite of Cracker Barrel country fried steak on a fork.

Storage

Store leftover country-fried steak and gravy separately in airtight containers in the refrigerator. They should be consumed within 2-3 days. Reheat the steak in the oven or toaster oven to maintain its crispiness.

More Steak Recipes You’ll Love

For more classic recipes using beef cuts, check out these yummy recipe ideas!

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

Cracker Barrel country fried steak on black plate, next to green beans and biscuits.
Print Pin
5 from 5 votes

Cracker Barrel Country Fried Steak

Cracker Barrel country fried steak is a classic and this copycat recipe packs in all of the flavor in under an hour.
Course Breakfast, Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 499kcal
Author Jessica Burgess

Ingredients

  • 4 pieces beef cube steak about 4 ounces each
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup buttermilk
  • vegetable oil for frying

White Gravy

  • ⅓ cup vegetable oil
  • ½ cup flour
  • 3 cups milk
  • Salt and pepper to taste
  • Dash of ground nutmeg

Instructions

  • In a shallow dish, combine the flour, paprika, garlic powder, onion powder, black pepper, and salt. Mix well.
  • In a separate bowl, beat the eggs and buttermilk together.
  • Heat about ½ inch of vegetable oil in a large skillet over medium-high heat.
  • Take one piece of cube steak and dredge it in the flour mixture, making sure to coat it evenly. Shake off any excess flour.
  • Dip the coated steak into the egg and buttermilk mixture, then dredge it in the flour mixture again, gently pressing the mixture onto the meat. Repeat with the remaining steak pieces.
  • Carefully place the coated steaks into the hot oil and fry for about 4-5 minutes on each side or until golden brown. You may need to cook them in batches depending on the size of your skillet. Remove the cooked steaks from the skillet and place them on a paper towel-lined plate to drain excess oil.
  • To make the gravy, in a separate saucepan, heat the vegetable oil over medium heat. Add the flour and whisk constantly for about 1 minute to make a roux.
  • Gradually pour in the milk while whisking continuously to avoid lumps. Cook the gravy until it thickens and reaches your desired consistency. Season with salt and black pepper to taste, and add a dash of ground nutmeg. The gravy will continue to thicken once removed from the heat.
  • Serve the country fried steaks with the creamy gravy poured over the top. They pair well with mashed potatoes, green beans, or biscuits.

Notes

  • Cook gravy last in order to have freshly made gravy for the Cracker Barrel country fried steaks
  • Serve immediately

Nutrition

Serving: 1steak with gravy | Calories: 499kcal | Carbohydrates: 47g | Protein: 15g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 426mg | Potassium: 428mg | Fiber: 2g | Sugar: 11g | Vitamin A: 713IU | Vitamin C: 0.1mg | Calcium: 284mg | Iron: 3mg

Italian Sliders with Hawaiian Rolls

These Italian sliders are made with Italian meats, cheese, and optional banana peppers, all baked on seasoned buttered Hawaiian rolls. (Have a smoker? Smoking sliders is tasty too!)

Italian Sliders stacked on top of one another

Thanks to all of the 5-star reviews on these cheeseburger sliders, I knew more slider recipes were a must to add to our favorite main course and lunch recipes!

Not only are these Italian sliders wonderful as an easy meal but they’re the perfect snack or appetizer to make for football games, the holidays or any kind of party! (Along with these easy sloppy joe sliders and these fried chicken sliders!)

Serve these slider sandwiches as a main dish along with a fun side dish such as or serve them as an appetizer as a potluck! If you love making fun little sandwiches, you’ll also want to take a look at these pinwheel sandwiches!

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Why You’ll Love These Italian Sandwich Sliders

We kept the ingredients simple for these mini sandwiches so you can easily grab what you need at almost any grocery store.

You can mix up the ingredients to suit your taste preferences if you like! See substitution ideas below!

That Italian seasoning butter that’s brushed on the top of Hawaiian rolls before baking… now that’s something that will win your heart over, quickly.

Ingredients

ingredients for Italian sliders on table
  • Package of Hawaiian buns
  • 6 ounce package provolone
  • 3.5 ounces salami (I used half of a 7 oz. package)
  • 9 oz. package ham (I used thin, smoked ham but you could use black forest ham, or similar)
  • 3.5 ounces or so of pepperoni (I used half of a 7 oz. package)
  • 4 tablespoons butter
  • 1 tablespoon Italian dressing seasoning packet
  • banana peppers, optional

See the full recipe card at the bottom of this article, to see the ingredients and instructions all in one printable card.

Substitutions and Variations

If you find that you’d like to substitute some of the items in this recipe, whether that’s because you can’t find them or because you have different taste preferences, that’s absolutely ok! Here are some suggestions if you need some ideas:

  • Bread: Regular rolls (instead of Hawaiian rolls)
  • Meat: You can absolutely change up the types of meats and switch them out for types such as turkey, make roast beef sliders, pastrami, etc. but using Italian meats like this recipe calls for, are perfect for Italian sliders.
  • Cheese: I chose to use provolone for these but that can easily be changed out for american, swiss, pepperjack, cheddar or your favorite cheese!
  • Banana Peppers: As mentioned in the recipe, the banana peppers are optional but they give an amazing “twang” in flavor. If you’re not a fan of banana peppers, or don’t have any on hand, you can sub for pickles, or even red onion.

Instructions

  1. Preheat oven to 350 degrees F.
  2. Cut the Hawaiian buns in half with a serrated knife, creating a top bun and a bottom bun.
Hawaiian rolls sliced in half.
  1. Line a baking dish (large enough to fit buns) with parchment paper.
Provolone cheese layered on Hawaiian buns, in baking dish.
  1. Place the bottom buns on parchment paper, inside of the baking dish, and add a layer of provolone cheese on top of the bread.
Layer of ham added on top of cheese.
  1. Next, layer the meats (ham and salami)…
Layer of salami on top of ham, for sliders.

… then pepperonis and then finally…

Layer of pepperoni's added to other meats on sliders.

… the banana peppers (if desired) across all the bottom buns.

Banana peppers added on top of pepperoni for sliders.
  1. Then, add the top buns on the top of the peppers.
Top of Hawaiian buns added on

Italian Butter Glaze

  1. Melt butter in a small bowl and stir in 1 Tablespoon of the Italian seasoning mix and stir until combined.
Butter and Italian seasoning in bowl, for bun glaze.
  1. Using a brush, brush the butter mixture on top of buns. (You may not use all of it, and you can save the remaining mixture to brush on after baking, if desired.)
Melted butter brushed on to buns for sliders.
  1. Cover the baking dish with aluminum foil.
Baking dish covered in aluminum foil.
  1. Bake in the oven on 350 degrees for 25 minutes, remove foil and then bake for an additional 5 minutes (if desired).
  2. If desired, brush additional melted seasoned butter on top.
Baked Italian sliders on parchment paper, ready to be sliced.

Once they’re baked, take a knife and cut along the lines, making 12 individual sandwiches.

Italian sliders stacked on top of one another

What goes well with Italian sliders?

This hot Italian sliders recipes are the perfect appetizer but can also be served as a main dish or side dish…

These sliders can be served as a main dish, with items such as potato chips or easy side dishes paired with them such as baked potato wedges, sweet potato fries, or something like this fresh avocado salad!

Or, if you choose to serve these sliders as a side dish, you may want to pair them with a heart main dish such as this chili recipe, this Italian chopped salad, or even this summer pasta recipe!

Layers of meat and peppers on hawaiian buns

More Topping Ideas

If more toppings are desired, here are some of our other favorites to add to these easy Italian sliders, whether that’s on the sandwich or sprinkled on top of the buns:

  • red peppers
  • lettuce
  • bacon
  • black olives
  • marinara sauce
  • parmesan cheese
  • red pepper flakes
  • fresh basil
  • dijion mustard
  • hot sauce – we used this in our buffalo chicken sliders!
Close up of hawaiian sliders

Storage

If you have leftover sliders, they can be stored in an airtight container or plastic bag and stored in the refrigerator for 3-4 days.

To reheat the sliders, they heat back up in the oven really well, or in the air fryer.

Top Tip

If you want to make different varieties of these Italian sliders, you can choose to do half of the sliders with certain toppings, and the other half with other meats and cheeses.

FAQs

Can you freeze Italian sliders?

You can! I prefer to make them, without the butter topping, and without baking, and then freeze. Freeze in a freezer container or bag. When ready for them, I’ll bake them for about 25 minutes, remove the foil, brush on the butter, and then bake for the additional 5 minutes or until golden brown and heated through.

Is a slider an appetizer?

They absolutely are, however they can also be a great main dish and a wonderful side dish as well! They’re perfect for lunch or even dinner.

How many Italian sliders are needed per person?

This depends on how you’re serving them. If serving them as a main dish, you can count on 2-3 sliders per person. If serving them as an appetizer or side dish, 1-2 sliders per person.

More Slider Recipes

If you love sliders as much as we do, you’re going to love these breakfast sliders too! Or, have you ever had a salmon slider, fried fish sliders or even turkey sliders.

If you love easy recipes like this one, you’ll also love to see how to cook burgers in the oven and these hot ham and cheese sandwiches. They’re so delicious 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

Italian sliders on Hawaiian buns
Print Pin
5 from 12 votes

Italian Sliders with Hawaiian Rolls

These Italian sliders are made with Italian meats, cheese and optional banana peppers, all baked on seasoned buttered Hawaiian rolls.
Course Appetizer, Main Course, Side Dish
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12 sliders
Calories 217kcal
Author Jessica Burgess

Ingredients

  • 12 count package of Hawaiian rolls
  • 6 ounce package provolone slices
  • 9 ounce package thin sliced ham
  • 3.5 ounces salami slices I used half of a 7 ounce package)
  • 3.5 ounces pepperoni give or take the amount – can be more/less
  • 1 cup sliced banana peppers optional
  • 4 tablespoons butter
  • 1 tablespoon Italian dressing seasoning

Instructions

  • Preheat oven to 350 degrees.
  • Cut the Hawaiian buns in half, creating a top bun and a bottom bun.
  • Line a baking dish (large enough to fit buns) with parchment paper.Place the bottom buns on parchment paper, inside of the baking dish, and add a layer of provolone cheese on top of the bread.
  • Next, layer the ham, salami and pepperoni on top of the cheese.
  • If desired, add a layer of banana peppers across the top of the meat.
  • Place the top buns on top of the banana peppers.
  • Melt the butter in a small dish and add one Tablespoon of Italian dressing seasoning, and stir to combine.
  • Brush butter across the tops of all the buns. (There may be some butter leftover, but this is perfect to brush on the buns after baking.)
  • Cover the baking dish with aluminum foil and place the baking dish in the oven and bake for 25 minutes.
  • Remove the foil after 25 minutes, and bake for an additional 5 minutes or until golden brown.
  • Remove sliders from oven and brush on more seasoned butter. Serve!

Notes

How many sliders per person?
This depends on how you’re serving them. If serving them as a main dish, you can count on 2-3 sliders per person. If serving them as an appetizer or side dish, 1-2 sliders per person.
Leftover sliders: If you have leftover sliders, they can be stored in an airtight container or plastic bag and stored in the refrigerator for 3-4 days.

Nutrition

Serving: 3sliders | Calories: 217kcal | Carbohydrates: 48g | Protein: 12g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 742mg | Potassium: 162mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 276IU | Vitamin C: 9mg | Calcium: 114mg | Iron: 1mg

Red Velvet Cake Brownie Recipe

It is SO EASY to make Red Velvet Brownies from a cake mix! You wouldn’t think a fluffy cake could turn into chewy, fudgy brownies, but it is quick and delicious.

When these strawberry brownies went over so well, we knew that more cake mix brownies had to be made! It may just become your new favorite way to make brownie recipes for an easy dessert.

Stack of red velvet brownies on white plate.

I love using pantry ingredients for desserts. This way you always have something yummy on hand that you just need to mix and bake. Cake mix isn’t just for cake (or brownies!) – you can easily turn a cake mix into an amazing peach cobbler. Another fun classic is making Funfetti Cookies – the kids will love these colorful cookies.

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Why You’ll Love This Red Velvet Cake Brownie Recipe

  • It uses a few ingredients: With only 5 ingredients, this recipe uses standard baking items you likely always have on hand.
  • Make-ahead recipe: Brownies freeze beautifully and retain their texture when thawed, so you can make these well in advance.
  • Customize your favorite: Swap out the chocolate or extract to make a new combo you’ll fall in love with.

Ingredients Needed

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

Labeled ingredients for red velvet brownies.
  • Cake mix – Look for a standard red velvet cake mix from a brand you enjoy eating.
  • Eggs – Room temperature eggs will mix in the best.
  • Butter – I usually grab unsalted when baking, but the difference is negligible so use whatever you have on hand.
  • Vanilla – A classic flavor to amp up the cake mix.
  • White Chocolate Chips – The bright white really pops against the pretty red brownies.

Variations

You can easily mix things up here! Whether you don’t want to go to the store and need to use what you have, or you ARE at the store and see a new flavor of cake, grab it and go.

  • Mint Chocolate – Try Devil’s Food for super dark brownies, and add in mint extract with chopped candy canes. (Or we use a brownie mix for these mint brownies.)
  • Autumn Fun – Grab a spice cake mix plus cinnamon baking chips.
  • Plain Jane Vanilla – Nothing’s boring about classic vanilla when mixed with dark chocolate chips.
  • PB Chocolate – Chocolate cake plus peanut butter chips? Yes, please! Chocolate peanut butter brownies are hard to beat!
  • Frosting – Another great option is to stir in all the white chocolate, then top with your favorite cream cheese frosting once cooled.

How to Make Cake Mix Red Velvet Brownies

Line your baking dish with parchment paper, making sure to leave an overhang. This is key to removing the entire pan of brownies for easy slicing. Preheat the oven before beginning.

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

Steps 1-4 of red velvet brownies with a cake mix.

STEP 1. Mix it up. Add all ingredients except the chocolate chips to a large mixing bowl (Image 1).

Tip: Make sure you let your melted butter cool down before adding to the mix. You don’t want it to cook your eggs!

STEP 2. Combine well. Mix well until fully combined. (Image 2). This is a super thick batter and you want it to be smooth and all one color.

STEP 3. Chips and bits. Add in all but a handful of chips and stir to combine (Image 3).

STEP 4. Spread and top. Spread the thick batter in the prepared baking pan and smooth over the top. Add the remaining chips on top (Image 4).

Baked red velvet brownies in a white baking pan.

STEP 5. Bake. Bake until the top is no longer shiny and wet. You can check with a thermometer. Let cool before slicing.

Red velvet brownies cut in to squares on white parchment paper.

Tips for Red Velvet Cake Brownies

  • Line your pan. It’s much easier to cut neat brownies outside of the pan – and the best way to achieve that is with a paper sling to lift the brownies out.
  • Correct temperature. Make sure your butter and eggs are at room temperature. If the butter is too hot the eggs are in peril and if the eggs are too cold, they don’t mix in as well.
Close-up of red velvet brownies.

Recipe FAQs

Do I need to line my pan?

It’s not completely necessary, but it makes for a better presentation. To ensure they won’t stick in the pan, I prefer to line with parchment and leave an overhang to remove the entire baked tray at once. This will make for easier cutting on a cutting board! If you prefer, you can grease the pan really well and slice in the pan.

What’s the difference between dense and cakey brownies?

Dense or fudgy brownies often contain more fat and almost always start with melted butter for proper texture. Some recipes might even add an extra egg yolk to the whole egg. If you prefer lighter brownies that are more like cake, these will generally have a bit more flour than dense brownies, and oftentimes baking powder is added.

What is the difference between cake and brownie mix?

Cake mix contains more leavening agents, to ensure the texture is light and fluffy. However, we are using fewer eggs than the box calls for when making cake, which counteracts some of that action. This gives us the best fudgy texture we want!

Storage

  • Countertop. Once the red velvet cake brownies have cooled completely, cover the baking dish with plastic wrap or slice the brownies and transfer them to an airtight container. Store them on the counter for up to 4 days. 
  • Refrigerator. If you want your brownies to last a little longer, allow them to cool to room temperature before slicing them into squares. Transfer the brownies to an airtight container and store them in the fridge for up to 1 week. 
  • Freezer. Wrap each individual brownie in a layer of plastic wrap followed by a layer of aluminum foil. Seal the brownies in a large Ziplock bag and store them in the freezer for up to 3 months. Allow the brownies to thaw at room temperature before diving in. 

Did you know that you can make brownies in the Instant Pot too? It’s true! If you have an Instant Pot, you should give this Instant Pot brownies recipe a try too.

More Boxed Mix Delights

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

Red velvet brownies stacked on top of one another.
Print Pin
5 from 5 votes

Red Velvet Cake Brownie Recipe

It is SO EASY to make Red Velvet Brownie from cake mix! You wouldn't think a fluffy cake could turn into chewy, fudgy brownies, but it is quick and delicious.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12 brownies
Calories 356kcal
Author Jessica Burgess

Ingredients

  • 1 box red velvet cake mix
  • 2 teaspoons vanilla extract
  • 2 eggs room temperature
  • ½ cup butter melted and cooled
  • 1 ½ cups white chocolate chips

Instructions

  • Prep. Preheat the oven to 350 degrees F and line an 8 X 8-inch baking dish with parchment paper. Alternatively, ditch the parchment paper and opt for non-stick cooking spray instead.
  • Make the batter. Mix together the cake mix, vanilla, eggs, and butter. Once that’s combined well and smooth. fold in all but a handful of the white chocolate chips. The batter will be thick.
  • Bake. Smooth the batter into the prepared baking dish. The batter is very thick so you'll need to smooth it out to the corners and then smooth the top. Bake it uncovered for 25 minutes.
  • Check to make sure it's done with a thermometer inserted into the center of the dish, if it has reached 165 degrees f they are baked! If you like your brownies a bit more done you can bake another 5 minutes. Once out of the oven, while still hot, sprinkle the remaining hand full of white chocolate chips over the top.
  • Cool. Allow the brownies to cool in the baking dish before slicing and serving.

Notes

  • Always line your pan for easy removal!
  • Make sure your eggs are room temp for easy mixing.

Nutrition

Serving: 1brownie | Calories: 356kcal | Carbohydrates: 40g | Protein: 4g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 389mg | Potassium: 197mg | Fiber: 1g | Sugar: 27g | Vitamin A: 284IU | Vitamin C: 0.1mg | Calcium: 105mg | Iron: 2mg

Sloppy Joe Sliders

Sloppy Joe Sliders: Taking classic sloppy joes and making cheesy sloppy joe sliders. The perfect appetizer for a party or even a quick and easy dinner idea on a busy night!

Quick Overview: Just a few simple, everyday ingredients, and in only 25 minutes, you’re ready to eat! It’s one of our favorite 30-minute or less dinner ideas.

Sloppy Joe Sliders with cheese, on white marble table

It’s safe to say that we’re obsessed with slider recipes around here because I can’t stop making them!

They’re perfect for hosting a party and even perfect for a main course or easy lunch idea! (But let’s not forget even Hawaiian roll breakfast sliders too!)

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Why You’ll Love These

  • Canned Sloppy Joe Sauce: I really thought about creating a homemade sloppy joe sauce for these but I’ll be honest… I’ve made homemade sauce multiple times but our family simply prefers the Manwich sloppy joe sauce. Plus, I know how much you love shortcuts in the kitchen and any kind of timesaver, so canned sauce it is!
  • Perfect for a Crowd: There are many times when you need an appetizer ready for a party or need to bring a dish along somewhere, and it’s hard to think of something that will be a crowd-pleaser. But this… this sloppy joe sliders recipe is going to be loved by all!
  • The Glaze: Although you can leave the rolls plain, and they’re still absolutely delicious, the glaze takes the little sandwiches to a whole new level.
  • The Size: Perfect for little hands, or even a large crowd on game day, these are a great party snack so guests can grab and go and easily add it to their plate of food!

Ingredients

As you can see, the ingredients are simple, and you should be able to pick them up at your local grocery store.

Ingredients for sloppy joe sliders on table

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

Sloppy Joe Ingredients:

  • Ground Beef: We use ground hamburger for the sloppy joe meat. You can use a ratio of beef but if you use a fatty beef, you’ll need to drain it for sure. But you can find great substitutions below! Or, keep these other ground beef dinners in mind too.
  • Hawaiian Rolls: We choose the rolls that are on the sweeter side but you can use regular dinner rolls or slider buns. The glaze (salty and tangy) combined with the sweet rolls is what makes the combo of these sloppy joe sliders on Hawaiian rolls, out of this world!
  • Sloppy Joe Sauce: We’re huge fans of Manwich around here but you can use any canned sauce you prefer or even your own homemade sloppy joe sauce recipe! (Or, we’ve even really liked using barbecue sauce instead of sloppy joe sauce, or have fallen in love with this Asian sloppy joe sauce recipe too.
  • American Cheese: You can have fun with the type of melted cheese you choose but we use sliced American cheese for these. That smooth, creamy texture is incredible with the sloppy joe meat and buns. See the substitutions below of what you may want to use instead if this isn’t an option.

Glaze Ingredients:

  • Butter: Melting the butter, and combining it with the ingredients below, makes a tangy sauce for the top of the buns. We did this with our cheeseburger sliders but only used butter and garlic salt, so that’s an option as well.
  • Dijon Mustard: The dijon mustard gives the glaze the tang on top of the rolls.
  • Worcestershire: Our favorite Worcestershire sauce is Lea & Perrin’s. It wasn’t until a few years ago that I thought all Worcestershire sauce was the same… but it’s not. The first time I tasted it, it was off-brand and I never used it again… until I had Lea & Perrin’s. Now it’s all I use.
  • Garlic Powder: We love putting this on almost everything, so we couldn’t leave it out on this slider recipe! It would even be really good in these cheeseburger subs, too!
  • Brown Sugar: Combing that sweet with the tangy is key for the flavor in these! If the Hawaiian rolls are already almost too sweet for you, then you can omit this sugar.

Ingredients for Tops of the Buns

  • Parmesan Cheese: Definitely not mandatory but what a lovely presentation it gives on top of the buns!
  • Sesame Seeds: Loving the crunch that these small seeds give on top of the buns. If you don’t have them, that’s absolutely ok but if you do, then I recommend using them for sure.
  • Crushed Red Pepper: Totally optional but recommended. If you’re worried about the kiddos eating them, my kids ate them, loved them, and didn’t say anything about it being too spicy! Now, I think I’ll be putting them on the Italian slider sandwiches too!

Instructions

  1. Begin by browning and cooking your ground beef in a large skillet, over medium-high heat. When it is fully cooked, you may need to drain the grease and add the cooked beef back in to the pan.
Ground beef in enameled cast iron skillet.
  1. Pour in the sloppy joe sauce and stir to combine.
Cooked ground beef in skillet with sloppy joe sauce
  1. Let the meat mixture simmer over low heat for a few minutes. (You do this so the flavor can really cook in to the meat and the sauce can warm up.)
Sloppy joe sauce mixed in with beef
  1. Preheat the oven to 350 degrees.
  2. Line a baking dish (or a cookie sheet or baking sheet will do too) with parchment paper or a Silpat mat. (I love my Silpat mat, as I think the bottoms turn out so much better, with whatever I’m baking!)
  3. Using a bread knife, cut the Hawaiian rolls in half, horizontally, creating one half that’s the top of the buns and a lower half, creating the bottom of the buns.
Hawaiian rolls cut in half, laying on counter.

Place the bottom buns in the baking tray.

Bottom layer of Hawaiian rolls in baking dish.
  1. Next, spoon all of the beef mixture on to the bottom buns that are in the pan.
Sloppy joes on bottom layer of sliders.
  1. Then, layer the cheese on top of the warm meat. (We used really thin American cheese slices so we did a couple of layers of cheese but if you have thicker slices, one layer may do just fine!)
Layer of American cheese on sloppy joes.
  1. Place the top half of the buns on top of the cheese.
Top layer of Hawaiian buns on top of sloppy joes
  1. In a small, microwavable dish (I used a one-cup glass measuring cup) add the butter, garlic powder, Worcestershire sauce, dijon mustard, and brown sugar.
  2. Microwave for about 30 seconds or until butter is melted. Stir to combine.
Melted butter and seasonings in glass measuring bowl.
  1. Using a pastry brush (or if you don’t have one, you can gently pour over buns, as evenly as possible) spread the buttery mixture over the top of the buns.
Brush, spreading butter mixture on rolls.
  1. Next, sprinkle sesame seeds, parmesan cheese, and red pepper flakes across the top of the rolls.
Seasonings and toppings added on to top of Hawaiian buns.
  1. Cover the pan with aluminum foil, place in preheated oven, and bake for 15 minutes (removing the aluminum foil at 14 minutes to “toast” the tops of the buns for the remaining minute).
Baked sloppy joe sliders in baking dish.

The cheese should be melted and the tops of the buns looking a slight golden brown.

Close up of sloppy joe sliders with melted cheese.
  1. Remove the Silpat mat or parchment paper from baking dish, carefully lifting the sloppy joe sandwiches out, on to the table or counter so they can be sliced easily.
Sloppy joe sliders on silpat mat, on counter
  1. Using a bread knife, gently slice the buns, cutting along the lines of the rolls, and creating individual sliders.
Individual sloppy joey sliders on white marble board

Substitutions

  • Meat – If you’re not a fan of ground beef or simply have another type of meat on hand, you can easily make these using ground chicken (we use shredded chicken in the buffalo chicken sliders), ground turkey, venison, elk, etc.
  • Bread – Feel free to use dinner rolls, savory butter rolls, or even slider buns! They’ll all work just fine!
  • Cheese – Although we love American cheese on these, you can use shredded cheddar cheese, Monterey Jack cheese, pepper jack or your favorite for hot sandwiches!
  • Mustard – If you don’t have dijon mustard, you can use honey mustard, regular ground mustard or spicy mustard.

Storage

Due to the “wetness” of the sloppy joe mixture, some may not enjoy these sliders’ leftover. However, if you decide to try them, place them (when fully cooled) in an airtight container in the refrigerator, up to 3-4 days.

Can you freeze leftover sliders?

Yes! I wrapped the already-cooked sliders in Press’n Seal and then in a freezer Ziploc bag and froze them to enjoy later, and they turned out amazing, and tasted exactly like they did the day I made them. So making these sliders ahead of time as a freezer meal for meal planning later, is a great idea!

I tested out reheating leftover sliders that I already baked once but don’t see why you couldn’t freeze premade sliders before baking as well. However, I’d wait to brush the tops with butter until right before baking, if freezing to bake later since you wouldn’t be baking the butter in before freezing.

How to Reheat:

Allow leftover sliders to thaw in the refrigerator overnight (however I’ve placed them on the counter in the morning and they were thawed by lunchtime too).

  • Preheat oven to 350 degrees.
  • Line a baking sheet with parchment paper
  • Unwrap and place sliders on parchment paper
  • Cover with aluminum foil
  • Bake, covered, at 350 degrees for 20-25 minutes or until heated through.
  • Remove the aluminum foil for the last minute to toast the buns.

Top Tip

Make the sloppy joe mixture and buttery glaze in advance, store them in separate containers, and then quickly put together these sliders later, right before serving!

FAQs

What goes with Sloppy Joe sliders?

Easy side dishes like french fries, chips with a dip recipe, a side salad, Amish potato salad, or a delicious pasta salad recipe, go great with these sliders!

What is the difference between Manwich and sloppy joes?

Manwich is a store-bought version of premade sloppy joey sauce. It’s not only easier to simply pour a can of sauce in but the flavor is fantastic!

What should I put on my sloppy joe?

Melted cheese, pickles, crispy onions, diced onions, and green peppers are fun toppings to add if desired.

Sloppy Joe Sliders with Cheese on counter

If you love sliders and sandwiches, then you’ll always want to try our Turkey and Cranberry Sliders, these Crispy Fried Chicken Sliders, and our Hot Ham and Cheese Sandwiches!

These salmon sliders are hearty enough for great dinner, much like these roast beef sliders too!

But if this is your first time here, make sure you check out our most popular recipe and favorite cooking method for “How to Cook Burgers in the Oven – with a Trick!”

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

Sloppy joe sliders with melted cheese on white marble cutting board
Print Pin
5 from 10 votes

Sloppy Joe Sliders

Sloppy Joe Sliders: Taking classic sloppy joes and making cheesy sloppy joe sliders. The perfect appetizer for a party or even a quick and easy dinner idea on a busy night!
Course Appetizer, Main Course, Side Dish, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 sliders
Calories 290kcal
Author Jessica Burgess

Ingredients

Sloppy Joes

  • 1 pound ground beef
  • 15 ounce can of Manwich
  • 9 slices American cheese
  • 12 Hawaiian slider rolls Kings Hawaiian are our favorite

Glaze

  • ¼ cup butter
  • 1 teaspoon garlic powder
  • 1 teaspoon dijon mustard
  • 1 teaspoon Worcestershire sauce Use Lea & Perrins, trust me! Better than others!
  • 1 Tablespoon brown sugar

Topping

  • 1 teaspoon sesame seeds
  • 1 teaspoon grated parmesan cheese
  • ½ crushed red pepper flakes optional

Instructions

  • Begin by browning and cooking your ground beef in a large skillet, over medium-high heat. When it is fully cooked, you may need to drain the grease and add the cooked beef back in to the pan.
  • Pour in the sloppy joe sauce and stir to combine.
  • Let the meat mixture simmer over low heat for a few minutes. (You do this so the flavor can really cook in to the meat and the sauce can warm up.)
  • Preheat the oven to 350 degrees.
  • Line a baking dish with parchment paper.
  • Using a bread knife, cut the Hawaiian rolls in half, horizontally, creating one half that's the top of the buns and a lower half, creating the bottom of the buns. Place the bottom buns in the baking tray.
  • Next, spoon all of the beef mixture on to the bottom buns that are in the pan.
  • Then, layer the cheese on top of the warm meat.
  • Place the top half of the buns on top of the cheese.
  • In a small, microwavable dish add the butter, garlic powder, Worcestershire sauce, dijon mustard, and brown sugar and Microwave for about 30 seconds or until butter is melted. Stir to combine.
  • Using a pastry brush (or if you don't have one, you can gently pour over buns, as evenly as possible) spread the buttery mixture over the top of the buns.
  • Next, sprinkle sesame seeds, parmesan cheese, and red pepper flakes across the top of the rolls.
  • Cover the pan with aluminum foil, place in preheated oven, and bake for 15 minutes (removing the aluminum foil at 14 minutes to "toast" the tops of the buns for the remaining minute).
  • Remove the Silpat mat or parchment paper from baking dish, carefully lifting the sloppy joe sandwiches out, on to the table or counter so they can be sliced easily.
  • Using a bread knife, gently slice the buns, cutting along the lines of the rolls, and creating individual sliders. Enjoy!

Notes

Make-Ahead Tip:
Make the sloppy joe mixture and buttery glaze in advance, store them in separate containers and then quickly put together these sliders later, right before serving!

Nutrition

Serving: 1slider | Calories: 290kcal | Carbohydrates: 18g | Protein: 13g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 589mg | Potassium: 238mg | Fiber: 1g | Sugar: 6g | Vitamin A: 426IU | Vitamin C: 3mg | Calcium: 184mg | Iron: 1mg

Cinnamon Biscuits

Cinnamon Biscuits: Super quick and easy, these are great for breakfast or dessert. It’s a sweet version of a savory biscuit recipe, that may be on your table a lot in the future.

Stack of cinnamon biscuits on white plate.

Next to traditional cinnamon rolls that you can make in the air fryer (or even these Oreo Cinnamon Rolls) they’re a sweet treat that will win your heart.

Creative breakfast recipes are my jam (ha!) and some of my favorites that are just as easy as these cinnamon biscuits are this cinnamon roll casserole and these sheet pan cinnamon swirl pancakes.

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Why You’ll Love These Cinnamon Biscuits

  • It’s quick: Coming together in less than twenty minutes, these fluffy biscuits make for a wonderfully fast breakfast option.
  • Make-ahead recipe: It would be simple enough to make a big batch of these cinnamon biscuits and then serve them throughout the week.
  • They’re versatile: You can change up the original recipe with quite a few add-ins!

Ingredients Needed

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

Labeled ingredients for cinnamon biscuits.
  • Flour – We used all-purpose flour for this recipe.
  • Milk – We used 2% milk for this recipe but you could easily swap that out for your favorite milk option.
  • Unsalted butter – make sure to use unsalted butter and not salted to get the right flavor in your biscuits.

See the recipe card below for the full list of ingredient amounts and instructions.

Substitutions

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

  • Milk – if you have a dairy allergy, or you’re just dairy-free, feel free to swap in a milk alternative.
  • Sugar – feel free to use any kind of sugar you’d like for this recipe (brown sugar would be a great option)!

Variations

  • Add-ins – we recommend adding chopped pecans, raisins, or walnuts to the biscuits if you’re looking for an upgrade.

How to Make Easy Cinnamon Biscuits

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

Steps 1-4 how to make cinnamon biscuits.

STEP 1. Measure Liquids. Measure out the milk and add the vanilla to the milk, stir to combine, and set aside (Image 1).

STEP 2. Combine Cinnamon and Sugar. In a small bowl, add the sugar and cinnamon, stir to combine, and set aside (Image 2).

STEP 3. Start Adding Dry Ingredients to the Food Processor. Add the flour, baking powder, cream of tartar, salt, and 1 tablespoon of sugar to the bowl of your food processor. Pulse 3-4 times to mix everything together (Image 1).

STEP 4. Add Butter. Add the cold cubed butter to the food processor with the flour mixture and pulse until the biscuit dough resembles coarse crumbs, about 6 times (Image 1).

Tip: Take butter directly out of the fridge for this step. Do not let butter warm up to room temperature!

Step by step of how to make cinnamon biscuits.

STEP 5. Add in the Milk and Vanilla. Slowly add the milk/vanilla mixture to the flour mixture. Pulsing to combine the ingredients making sure not to over-mix the dough (Image 2).

STEP 6. Check Dough. Dough should now be crumbly and ready to press together (Image 2).

STEP 7. Add to a Floured Surface. Once the dough has just come together but you still see some crumbs not attached, turn the dough out onto a lightly floured surface (Image 2).

STEP 8. Roll Out the Dough. Bring the dough together and roll out the dough so it’s about 1 inch thick. Sprinkle a small portion of the cinnamon sugar over the top of the dough (Image 2).

Cinnamon biscuit tutorial in steps.

STEP 8-12. Fold the Dough. Fold the dough into thirds making sure to sprinkle more cinnamon sugar over the area that doesn’t have any cinnamon sugar on it (Image 3).

Steps 13- 16 of how to make cinnamon biscuits.

STEP 13-14. Roll Out Again and Cut Out Biscuits. Roll the dough out to 1 inch thick again and sprinkle the remaining amount of cinnamon sugar over the top. Cut the dough into 2-inch biscuits with a biscuit cutter or pastry cutter (Image 4). When you run out of dough to cut into, gently bring the dough together and cut out a few more biscuits.

STEP 14. Place Cinnamon Biscuits on Sheet Pan and Bake. Place them on the prepared baking sheet (Image 4). Bake at 450 degrees F (or 232 degrees C) for 8 minutes or until the top is golden brown.

STEP 15-16. Make the Simple Glaze. While the biscuits are baking, add the powdered sugar and the remaining milk to a bowl. Stir to combine (Image 4).

STEP 17. Drizzle Icing. When the biscuits are done baking, drizzle the vanilla glaze icing over top and serve immediately.

Baked cinnamon biscuits, stacked on top of each other.

Recipe FAQs

Why are my cinnamon biscuits dry?

If your biscuits come out dry it might mean that you didn’t add enough fat or liquid. Make sure that the dough is coming together and staying together when cutting the biscuits. If they’re crumbling while you’re shaping them, more milk is needed.

What does adding cream of tartar to biscuits do?

Adding cream of tartar to biscuits helps stabilize and enhance the structure of the dough. It also acts as an acid, reacting with baking soda to help the biscuits rise better and offer more flaky layers.

Are biscuits better made with butter or Crisco?

Biscuits made with butter tend to have a richer flavor and a slightly crumbly texture, while those made with Crisco or a similar vegetable shortening can yield a more tender and flaky result. The choice between butter and Crisco depends on personal preference.

What makes a high-quality cinnamon biscuit?

A high-quality biscuit is characterized by a delicate balance of a tender, flaky interior and a golden, slightly crisp exterior. It should have a rich, buttery flavor, a light rise, and be seasoned just right, providing a yummy blend of texture and taste in every bite.

Spooning icing on top of cinnamon biscuits.

What to Serve with this Easy Cinnamon Biscuits Recipe

This recipe, while great on its own for breakfast, would be even better paired with this honey lime fruit salad or this fruit salad with Cool Whip!

Bite taken out of cinnamon biscuits with glaze dripping down.

Storage

Store any leftover cinnamon biscuits in an airtight container and store at room temperature for up to 3 days or in the fridge for 4 days.

If you store the leftovers in the fridge, before serving I recommend warming them in the microwave for 20-30 seconds.

More Easy Breakfast Recipes You’ll Love

Check out these yummy easy breakfast options similar to this cinnamon biscuits recipe for a delicious morning meal!

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Recipe

Stack of cinnamon biscuits on white plate.
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5 from 5 votes

Cinnamon Biscuits

These cinnamon biscuits are a quick and easy recipe that can be served for breakfast or dessert. A buttery biscuit base with the addition of cinnamon sugar layers and topped with a simple icing to take these biscuits to the next level.
Course Breakfast, Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Cooling Time 3 minutes
Total Time 16 minutes
Servings 9 Biscuits
Calories 304kcal
Author Jessica Burgess

Equipment

  • 1 Food Processor

Ingredients

  • 2 cups All-Purpose Flour
  • 1 tablespoon Baking Powder
  • ½ teaspoon Cream of Tartar
  • ½ teaspoon Salt
  • ½ cup Unsalted Butter cubed and cold
  • ⅔ cup Milk
  • 2 tablespoons Milk
  • 1 teaspoon Vanilla
  • ½ cup Sugar
  • 1 tablespoon Cinnamon
  • 1 cup Powdered Sugar

Instructions

  • Preheat the oven to 450 degrees F (or 232 degrees C).
  • Line a baking sheet with a piece of parchment paper and set aside.
  • Measure out the milk and add the vanilla to the milk, stir to combine, and set aside.
  • In a small bowl, add the sugar and cinnamon, stir to combine, and set aside.
  • Add the flour, baking powder, cream of tartar, salt, and 1 tablespoon of sugar to the bowl of your food processor. Pulse 3-4 times to mix everything together.
  • Add the cold cubed butter to the food processor and pulse until the mixture resembles coarse crumbs, about 6 times.
  • Slowly add the milk/vanilla mixture to the flour mixture. Pulsing to combine the ingredients making sure not to over-mix the dough.
  • Once the dough has just come together but you still see some crumbs not attached, turn the dough out onto a lightly floured surface.
  • Bring the dough together and roll out the dough so it’s about 1 inch thick. Sprinkle a small portion of the cinnamon sugar over the top of the dough.
  • Fold the dough into thirds making sure to sprinkle more cinnamon sugar over the area that doesn’t have any cinnamon sugar on it.
  • Roll the dough out to 1 inch thick again and sprinkle the remaining amount of cinnamon sugar over the top.
  • Cut the dough into 2-inch biscuits placing them on the prepared baking sheet.
  • When you run out of dough to cut into, gently bring the dough together and cut out a few more biscuits.
  • Bake at 450 degrees F (or 232 degrees C) for 8 minutes or until the top is golden brown.
  • While the biscuits are baking, add the powdered sugar and the remaining milk to a bowl. Stir to combine.
  • When the biscuits are done baking, drizzle the icing over top and serve immediately.

Notes

2% milk was used, you can use whatever milk you have on hand.
Buttermilk can be used in substitution of the 2% milk.
Recommended add-ins could be:
  • Chopped pecans
  • Raisins
  • Walnuts

Nutrition

Serving: 1Biscuit | Calories: 304kcal | Carbohydrates: 48g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 30mg | Sodium: 141mg | Potassium: 232mg | Fiber: 1g | Sugar: 25g | Vitamin A: 353IU | Vitamin C: 0.03mg | Calcium: 101mg | Iron: 1mg