Instant Pot Brownies

July 29, 2024

These easy Instant Pot brownies are so gooey, have a great balance of rich cocoa flavor and vanilla, and make things easy without heating up the oven. In about an hour, these thick, delicious brownies are ready to enjoy, making it one of my favorite Instant Pot recipes to date.

Whether for a late-night dessert or you’re looking to impress at a potluck, these brownies will be a hit!

Want to try more variations of the classic chocolate brownies? You could start with these dessert recipes: Cornflake Brownies for a tasty and crunchy option or, for something different, try these Lemon Cake Mix Brownies.

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Why You’ll Love This Recipe

Versatile dessert: This Instant Pot Brownies recipe is perfect for any occasion. From casual family dinners to elegant gatherings, these brownies can serve as a mouthwatering treat everyone can relish.
Steps are simple to follow: You don’t have to be a culinary expert to whip up this dessert. This fudgy brownie recipe is straightforward, making it suitable for novice cooks and baking enthusiasts alike.
Regulates sweetness: The beauty of homemade desserts is in the control you have over the ingredients. With this recipe, you can adjust the level of sweetness to your preferences and dietary needs.

Are Instant Pot Brownies Different?

Instant Pot Brownies take the classic oven-baked treat to a whole new level. They’ve got this irresistible texture and richness that’s hard to resist.

Thanks to the Instant Pot’s unique cooking environment, every inch of these rich fudgy brownies is perfectly sticky. And guess what? They’re even made in a deep-dish style, so you’re in for a thick, decadent dessert packed with chocolatey goodness. Just a small piece is enough to satisfy your sweet tooth, making them perfect for those who like to keep an eye on portion sizes.

Ingredients Needed

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

Labeled ingredients for Instant Pot brownies.

Granulated Sugar – When measuring granulated sugar, ensure to level it off using the back of a knife for accurate measurements. Also, store it in an airtight container to prevent it from clumping due to moisture.
Cocoa Powder – For a deeper, richer flavor, opt for unsweetened cocoa powder. Also, sift it before use to get rid of any lumps, ensuring a smoother mix into your batter.
Chocolate Chips – Consider using a mix of milk and dark chocolate chips for a more complex chocolate flavor.

Substitutions

Cocoa Powder – If you run out of cocoa powder, you can use the same amount of unsweetened baking chocolate by reducing the butter in the recipe accordingly. If the recipe calls for 3 tablespoons of cocoa powder, use one ounce of unsweetened chocolate and reduce the butter in the recipe by 1 tablespoon.
Vanilla Extract – In case you’re out of vanilla extract, you can use an equal amount of maple syrup or honey. Alternatively, almond extract can also be used, but only half as much as it has a stronger flavor.
Chocolate Chips – If you don’t have chocolate chips, you can chop up any bar of chocolate that you have on hand. If you’re looking to avoid chocolate, try using dried fruit, nuts, or seeds for a healthful twist. For a dairy-free or vegan option, opt for dairy-free chocolate chips.

Variations

Nutty Brownies: Enhance the texture and flavor of the brownies by folding a handful of your favorite nuts into the batter. You can use chopped almonds, walnuts, or pecans for a delightful crunch.
Salted Caramel Brownies: Drizzle some salted caramel over the brownies just before they’re done. The sweet and salty combination will take your brownies to a whole new level.
Mocha Brownies: For a coffee-infused twist to your brownies, add two tablespoons of instant coffee or espresso powder to the batter.
Fruity Brownies: Consider adding some dried cherries, cranberries, or orange zest to the batter for a fruity twist.
Peppermint Brownies: Add a drop or two of peppermint extract to the brownie batter for a refreshing, minty flavor. This variation is particularly popular during the holiday season.
Vegan Brownies: Substitute the eggs in this recipe with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use dairy-free chocolate chips for a vegan-friendly version.

Equipment

I have read that using a 3-inch high trivet keeps the brownies a bit less sticky and dense; however, I used the one that came with the Instant Pot and enjoyed them!

How to Make Instant Pot Brownies

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

STEP 1: Cream the butter and sugar. Melt butter and blend with sugar in a medium bowl until a smooth consistency is achieved. Add cocoa powder and stir. (Image 1).

STEP 2: Add eggs. Add the eggs and vanilla extract into the mix. Ensure thorough mixing. (Image 2).

Steps 1-4 of how to make Instant Pot brownies.

STEP 3: Mix in flour and chocolate chips. Add flour and salt to the mixture. Stir until a blend is achieved. Fold chocolate chips in gently with a wooden spoon. (Image 3-4).

STEP 4: Add mix to the pan. Pour batter into a 7" greased springform pan. Optionally, add more chocolate chips on top. Cover the pan tightly with tin foil. (Image 5).

STEP 5: Prepare the Instant Pot. Pour a cup of water into the bottom of your Instant Pot, situate the pan on top of the trivet, and lower it into the Pot. (Image 6).

STEP 6: Cook the brownies. Secure the lid of the Instant Pot, ensure the valve is set to sealing, and set the Pot to high-pressure cooking for 55 minutes of cook time. Permit for a 10-minute natural release for the remaining pressure. (Image 7).

Steps 5-8 for making Instant Pot brownies.

STEP 7: Check the brownies. Open the lid, and inspect the brownies. Ensure no jiggling is present, and check for a firm center. If not firm, re-cook for an extra 5 minutes on high pressure and allow for a natural release. (Image 8).

STEP 8: Cool and serve. Allow the pan of brownies to cool completely before detaching the sides and cutting into square or wedge slices.

Instant Pot brownies on white plates, sitting next to Instant Pot.

Recipe Pro Tips

Check for doneness: For best results, use a toothpick to check if the brownies are fully cooked. Insert the toothpick into the center of the brownie. If it comes out clean or with a few crumbs clinging, the brownies are done.
Let the brownies cool: Be patient and allow the brownies to cool completely before cutting. This will make them easier to cut, and they’ll hold their shape better.
Grease the Pan Well: Make sure to thoroughly grease your prepared pan to prevent the brownies from sticking.
Use Quality Ingredients: For the best flavor, use high-quality chocolate and cocoa powder. The quality of your ingredients can make a big difference in the final product.
Perfect The Texture: For a fudgier texture, slightly undercook the brownies. If you prefer cake-like brownies, add an extra egg to the recipe.
Mixing Matters: Don’t overmix the batter once the flour is added. Overmixing can lead to tougher brownies. Mix just until you don’t see any flour.
Keep an Eye on the Instant Pot: Make sure the Instant Pot is sealed correctly before starting and check that the release valve is in the right position. This will ensure that steam doesn’t escape, which can affect the cooking time and texture of the brownies.

Close up of Instant Pot brownies on white plate.

Recipe FAQs

Can I double this recipe?

Yes, you can double this great recipe. Just be sure that you have a pan large enough to accommodate the increased quantity.

I don't have an Instant Pot. Can I make this recipe in the oven?

Yes, you can make this recipe in the oven. The cooking time and temperature might need to be adjusted, though. You’ll likely need to bake the brownies at 350°F (180°C) for about 20-25 minutes but check them often to avoid overcooking.

Can I substitute the sugar with a sugar substitute?

Yes, you can substitute the sugar with a sugar substitute. However, the texture and taste might vary. It’s best to use a sugar substitute specifically designed for baking and follow the conversion instructions on the package.

Is it necessary to use a springform pan?

A spring form pan makes it easier to remove the brownies once they’re cooked, but it’s not strictly necessary. You can use any pan that fits in your Instant Pot, just make sure to line it with parchment paper for easier removal.

What can I substitute for eggs in this recipe?

If you’re looking for an egg substitute, you can use applesauce, mashed bananas, or flax eggs. However, the texture of the brownies might differ slightly.

What to Serve with Instant Pot Brownies

These delectable Instant Pot Brownies pair earnestly with a variety of accompaniments, offering a sweet finish to any meal.

A warm brownie with a scoop of creamy vanilla ice cream or a dollop of whipped cream can create an irresistible combination, while fresh berries or a dusting of powdered sugar provide simpler, yet equally satisfying options. Or make it extra chocolatey by adding some chocolate sauce on top of the brownie.

Storage

These brownies can be stored at room temperature in an airtight container for up to 3 days. If you want to keep them longer, you can refrigerate them, where they’ll last for about a week. Before storing, ensure that the brownies have cooled completely to prevent condensation, which can make them soggy.

As for freezing, yes, you can freeze these brownies. After they’ve cooled, cut them into individual squares and wrap them tightly in plastic wrap. Then, put the wrapped brownies in a zip-top bag or an airtight container and freeze for up to 3 months. The next time you want a delicious brownie, thaw at room temperature or warm up in the oven or microwave.

More Chocolate Recipes You’ll Love

If you have some chocolate chips left, there are plenty of delicious recipes you can make with them! If you don’t want to turn on the oven, then this No Bake Chocolate Pie is perfect. Or you could go for a great combination of chocolate and banana in these Banana Chocolate Chip Cookies,

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

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Instant Pot Brownies

Instant Pot Brownies made from scratch are cooked in the Instant Pot, giving them a fudgy, gooey texture, and they're ready in about an hour!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings large pieces

Calories 323kcal

Author Jessica Burgess

Equipment

1 3-inch high trivet

Ingredients

¾ cup butter melted
1 ½ cups granulated sugar
½ cup cocoa powder
2 eggs
1 Tablespoon vanilla extract
¾ cup flour
¼ teaspoon salt
1 cup chocolate chips plus more for top if desired

Instructions

Whisk together melted butter and sugar until smooth, then stir in the cocoa powder.
Add the eggs and vanilla extract and stir well
Stir in the flour and salt until just combined,
then gently fold in the chocolate chips
Transfer the batter to a greased 7" springform pan, add additional chocolate chips to top if desired, and cover tightly with tin foil
Place 1 cup of water in the bottom of instant pot, the place the brownies on a trivet and lower into the pot
Put on the lid, make sure valve is set to sealing and cook on high pressure for 55 minutes, and allow for a 10 minute natural release
Open lid and check brownies, there should be no jiggling and the center should be firm to the touch. If not cook for an additional 5 minutes on high pressure and allow for a natural release
Allow brownies to cool completely before removing the sides and slicing into squares or wedges

Notes

Brownies in the Instant Pot are different than typical oven-baked brownies. The entire pan is sticky and gooey like the very middle piece of traditional brownies!

These brownies are deep dish, and super chocolatey you only need a very small piece to feel satisfied

I have read that using a 3-inch high trivet keeps the brownies a bit less sticky and dense, however, I used the one that came with the pot and enjoyed them!

Nutrition

Fried Dill Pickle Chips

July 28, 2024

Fried Dill Pickle Chips: With simple ingredients and just a few minutes, you’ll have a delicious, tangy, and crunchy appetizer recipe that’s perfect dipped in this jalapeno ranch dip or chipotle aioli.

Fried pickles in black basket with small bowl of ranch.

Love deep-fried recipes? Then you’ll also want to try The BEST Fried Shrimp Recipe! Or these fried mushrooms.

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Why You’ll Love This Recipe

It’s versatile: These zesty fried pickles can be enjoyed as a snack, a delicious appetizer, or unique side dish to your main course. They are sure to add a fun twist to your usual menu.
They’re a crowd pleaser: Great for gatherings! The unexpected, tangy flavor of the pickles combined with the satisfying crunch often leaves people reaching for more. Who knew pickles could be such a hit?
Fun to make: This is an enjoyable recipe to prepare. From the battering process to the sizzle of the fryer, cooking up these pickles feels almost as good as eating them.

Ingredients Needed

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

Dill pickle chips or dill pickle slices – For the best flavor, opt for pickles labeled as ‘Kosher.’ These pack a more potent dill flavor, which results in a tastier fried pickle. Also, drain them well before using them to prevent your batter from getting soggy.
All-Purpose Flour – When measuring flour, don't scoop it out directly from the container. Use a spoon to fluff up the flour within the container. Then, spoon the flour into the measuring cup. Sweep off the excess flour with the back of a knife. This prevents the flour from compacting and giving you more than you need for the recipe.
Smoked Paprika – This spice brings a sweet, smoky flavor to the recipe, enhancing the overall taste. However, it’s pretty potent, so use it sparingly. You can use half the amount stated in the full recipe if you prefer a milder flavor.

Substitutions

Whole Milk – If you’re out of whole milk, you can use almond or soy milk as a substitute. For every cup of whole milk, you can use a cup of either almond or soy milk.
All-Purpose Flour – For those who are gluten-free, you can use almond flour or coconut flour instead of all-purpose flour. It’s a one-to-one substitution. But remember that these options can slightly change the texture of your dish.
Garlic Powder – Fresh garlic is an excellent substitute for garlic powder. Approximately half a teaspoon of minced fresh garlic equals an eighth of a teaspoon of garlic powder.
Smoked Paprika – You can use regular paprika or chili powder if you don’t have smoked paprika. The flavor will slightly differ, but it’ll still add a nice kick to your dish.
Corn Starch – Need an alternative for corn starch? You can use arrowroot powder or potato starch. Use two tablespoons of either arrowroot or potato starch for every tablespoon of cornstarch.

Variations

This recipe is quite versatile and can be tweaked to suit your personal preferences. Here are some fun variations you can try:

Spicy Deep Fried Pickles: For a spicy kick, add a dash of cayenne pepper, cajun seasoning, or some hot sauce to the batter before frying. This will give your pickle recipe a fiery twist that spice lovers will adore.
Cheesy Deep-Fried Pickles: Enhance the richness of your deep-fried pickles by adding some grated parmesan or sharp cheddar to the batter. The cheese will melt during frying, producing a gooey, savory delight.
Herb-Infused Deep Fried Pickles: Add some finely chopped herbs such as rosemary or thyme into the batter for an aromatic variation. This will impart a subtle, earthy flavor to your deep-fried pickles.
Sweet and Tangy Deep Fried Pickles: Do you prefer a dance of sweet and tangy on your taste buds? Dip the fried pickles in a sauce made of honey and mustard. The sweet honey balances the tangy pickles for an irresistible combo!

How to Make Deep Fried Pickles

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

STEP 1: Mix the eggs and milk. Beat milk and eggs together in a medium-sized bowl until well mixed. Soak the pickles in this mixture for five minutes. (Photo 1-2)

STEP 2: Add the seasoning. Combine dry ingredients: flour, garlic powder, paprika, and cornstarch in a second bowl. (Photo 3)

STEP 3: Prepare the pickles. Drain the pickle-milk mixture, then toss the pickles into the flour mixture until fully covered. (Photo 4)

STEP 4: Heat the oil in a frying pan. Pour oil into a pan or pot until it’s about 2 inches deep, and heat it up.

STEP 5: Fry the pickles in the hot oil. Carefully place your pickles into the heated oil, cooking each side for 2-3 minutes or until brown. Remove pickles with a slotted spoon and put them on top of paper towels on a baking sheet to absorb excess oil.

Recipe Pro Tips

For the best results, I like to use canola oil for frying, but you can also use vegetable oil or any other high-temperature frying oil.
For the crispiest fried pickle, it is important to ensure the pickles are entirely coated in the flour mixture before you fry them; otherwise, the coating may separate from the pickles.
You can store these pickles in an airtight container in the fridge for 2 days.
These pickles are good served with ranch, a garlic aioli sauce, or by themselves.
You can substitute the pickles for bread and butter pickles if you would like, but they will have a bit of a sweeter flavor.

Fried pickle dipped in ranch dressing, with hand holding it.

Recipe FAQs

Can I air-fry the pickles instead of deep-frying?

Yes, you can air-fry these pickles. Preheat your air fryer to 400°F. Arrange the battered pickles in a single layer in the basket, ensuring they don’t overlap. Cook for about 10 minutes until golden brown, flipping halfway. This method will give you a lighter, less oily version of the recipe. You can also try using a deep fryer.

Can I use Panko bread crumbs instead of flour for the coating?

Certainly! Panko bread crumbs will give the fried pickles a different texture. If you’re using breadcrumbs, add the seasonings directly to the egg-milk mixture so the flavor sticks to the pickles.

What if I don’t have cornstarch?

If you don’t have cornstarch, you can use more flour in its place. While cornstarch helps make the coating extra crispy, using only flour will yield delicious results.

Can I use any type of pickle in this recipe?

This recipe works best with kosher dill pickles due to their strong flavor and crunchy texture. However, you can experiment with different types of pickles based on your preference. Just remember that the flavor and texture of the fried pickles will vary depending on the kind of pickles used.

How do I make sure my batter sticks to the pickles?

To ensure the batter sticks to the pickles, pat them dry after draining them. Excess liquid can prevent the batter from adhering properly. Also, pressing the flour mixture onto the pickles can help the batter stick better.

What to Serve with Deep Fried Pickles

Deep-fried pickles are excellent as a standalone snack, but they’re also super versatile when it comes to pairing with other dishes. Here are a few suggestions:

Burgers: The crispy, tangy flavor of the pickles can perfectly balance the rich, savory taste of a burger recipe.
BBQ Ribs: Deep-fried pickles pair wonderfully with this classic barbecue dish – a match made in heaven!
Grilled Cheese Sandwich: Add some crunch and excitement to a classic grilled cheese sandwich with a side of fried pickles. Or, this chicken grilled cheese sandwich.
Chicken Wings: Spice up a plate of chicken wings with the tangy contrast of these pickles.
Salads: Chop some fried pickles and sprinkle them on a salad recipe for a unique and tasty twist.
Sauces: Dip pickles in your favorite dipping sauce, from ranch dressing to chipotle mayo, or even a specialty sauce of your choice.

Storage

The best way to store leftover deep-fried pickles is to refrigerate them. Place them in an airtight container and refrigerate for up to 2 days. It’s important to note that the pickles may lose some of their crispiness when stored.

To reheat, warm them in the oven at 350°F for about 10 minutes or until heated through.

As for freezing, you can freeze the fried pickles for up to a month. Before transferring them to a freezer-safe bag or container, make sure they are cooled and dry.

When ready to eat, reheat the frozen pickles in the oven

More Recipes You’ll Love

If you are looking for more side dishes to pair up with meals alongside these dried pickles, why not try making some Easy Red Skin Potato Salad? Or, if you want to get your crock pot into action while you make these pickles, try making some Crock Pot Cheesy Hashbrowns.

Recipe

Fried pickles in basket, with a cup of ranch dressing.

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Fried Dill Pickle Chips

Frying pickle chips is easy, and they're the perfect appetizer recipe that's a restaurant favorite. Serve them with ranch or a chipotle aioli!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 56kcal

Author Jessica Burgess

Ingredients

32 ounces can kosher dill chip pickles drained
1 cup whole milk
2 large eggs
2 cups all-purpose flour
2 teaspoon garlic powder
1 teaspoon smoked paprika
1 Tablespoon corn starch
Oil for frying

Instructions

In a medium sized mixing bowl, whisk together the milk and eggs until homogenous. Dump the pickles into the milk mixture and allow them to sit for five minutes.
In a separate bowl, whisk together the flour, garlic powder, paprika, and corn starch.
Drain the milk mixture from the bowl with the pickles and add the flour mixture. Use your hands or a spoon to fold the pickles in the flour mixture until they are evenly coated.
Heat 2 inches of oil in a pan or pot.
Gently place the pickles in the oil and cook for 2-3 minutes per side, or until they begin to brown. Place the pickles on a plate lined with paper towels to soak up the excess oil.
Serve and enjoy!

Notes

For the best results, I like to use canola oil for frying, but you can also use vegetable oil or any other high-temperature frying oil.
For the crispiest fried pickle, it is important to ensure the pickles are entirely coated in the flour mixture before you fry them; otherwise, the coating may separate from the pickles.
You can store these pickles in an airtight container in the fridge for 2 days.
These pickles are good served with ranch, a garlic aioli sauce, or by themselves.
You can substitute the pickles for bread and butter pickles if you would like, but they will have a bit of a sweeter flavor.
The paprika adds just a hint of spice to the pickles. You can omit this ingredient if you do not want any spice.

Nutrition

Easy Bagel Recipe

July 26, 2024

Easy Bagel Recipe: Baking bread doesn’t have to be intimidating! Save the time and money of running to bagel shops on the weekend and make your own Easy Bagels at home!

When you’re looking for delicious recipes for breakfast, these fluffy pancakes and this brioche French toast are always a hit but now I’m excited to add these homemade bagels to the mix.

Bread does take time to proof, but bagels only need one rise rather than two, making them the perfect brunch meal, especially on a bagel cart. You can easily add toppings to these, or serve them alongside baked bacon and eggs, or even make these bagel sandwiches, for the most amazing homemade meal.

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Why You’ll Love This Recipe

It uses a few ingredients: With only 5 ingredients, this recipe uses items that you may even have on hand.
Make-ahead recipe: Bread freezes SO well! You’ll want to keep these on hand at all times.
Affordable: Running out for bagels can be expensive! Make your own at home to save some dough.

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 homemade bagels, sitting on counter.

Flour – Regular all-purpose flour has the right protein levels for bagels.
Yeast – Instant and active dry act the same here. This recipe isn’t formulated for fresh or cake yeast.
Sugar – White granulated is used to feed the yeast as well as to achieve a crisp crust.

Variations

It’s so easy to add toppings so your bagels aren’t just plain!

After boiling, let excess water drip back into the pot. Then, place the top of your bagel onto a plate of seasoning (sesame seeds, poppy seeds, everything bagel seasoning…) and press gently. Then rest on the cooling rack to dry.

How to Make Easy Homemade Bagels

Bread can seem finicky, but it’s really just a few simple steps. We are going to mix, proof, shape, boil, and bake. When you think of each step individually, it’s not overwhelming!

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

Steps 1-4 of how to make homemade bagels.

STEP 1. Proof the yeast. Add yeast to warm (not hot!) water and let it bloom or proof (soften) (Image 1).

Tip: If you bake a lot of bread, you’ll know if your water temperature is right just by feel. But if you aren’t sure, pull out that instant-read thermometer and give it a check. Water should be about 100-110°F and no higher. Higher than that and you will kill your yeast and the bagels will be flat and impossible to enjoy.

STEP 2. Make dough. Add salt and 1 cup of flour to the yeast (Image 2). Stir to incorporate and add more flour until a soft dough forms (Image 3).

STEP 3. Knead. Once you can no longer use a spoon, place the dough on a lightly floured surface and continue to knead in more flour (Image 4).

Steps 5-8 of how to make bagels at home.

STEP 4. Proof. Add dough back to a clean, greased bowl and cover. Let rise until doubled in size (Images 5 & 6).

Tip: Bread dough needs warmth, but not too much, in order for the yeast to multiply. Place the bowl on the counter over your dishwasher if it is running. Another option is to place it in the cold oven and turn on the inside light. Just make sure to remove it before turning on the oven!

STEP 5. Shape. Punch down and divide the dough into 8 equal pieces (Image 7). Form into smooth balls and use your thumb to make a center hole (Image 8).

Raw bagel on silver spoon, being dipped in to water.

STEP 6. Boil. Add the bagels gently to a pot of boiling sugar water for 1 minute on each side. Remove to a rack for water to evaporate.

STEP 7. Bake. Bake on a parchment lined sheet until golden.

Recipe Pro Tips

Boil, then bake. This extra step is essential if you want your bagels to have the correct texture.
Check your yeast. You can use instant or active dry yeast here. This is a perfect recipe for testing if your yeast is still good because we proof it before adding to any other ingredients. No waste if your yeast isn’t good!

Recipe FAQs

What does boiling bagels before baking do?

Boiling create a “crust” on the bread before it even hits the oven. This actually hinders raising in the oven – which is good for bagels. Unlike a soft and fluffy white bread loaf, we want a dense, chewy interior. The crust prevents the bagels from rising, which aids in their signature chew.

Is it better to boil or not boil bagels?

If you want the classic bagel texture, both inside and out, then boiling is a must. This one-two punch of boiling before baking will give you a crust to truly bite into before getting to that dense, chewy interior that will hold up to any spread you like.

What makes for a good bagel?

The crispy outside and chewy inside! Making any type of bread from scratch allows you to enjoy it fresh from the oven. This is the best way to experience the perfect texture of each type of bread. Boiling then baking will make really good bagels!

Can I boil bagels without honey?

Yes! I used granulated sugar here, which takes the place of honey. This allows your bagels to be vegan to fit a majority of diets. Using sugar in your boiling water glazes the dough and gives bagels their classic outer texture.

Baked bagel recipe on wire cooling rack.

What to Serve with Homemade Bagels

Bagels are great on their own, when topped with jam, peanut butter, cream cheese, anything you like! You can also use them as the base for an egg sandwich, hot ham and cheese, or a fantastic chicken caprese.

Baked, stacked bagels on kitchen counter.

Storage

Store bagels in a plastic bag, either with a tie or a zip. Make sure they are cooled completely, all the way through, before placing in the bag. If they are warm at all they will create condensation and the bagels will turn soggy!

For long term storage, place in a plastic bag with all air removed and freeze for up to 3 months. Thaw overnight before slicing and toasting.

Baked bagel with cream cheese and jam spread on top, sitting on white plate.

More Bread Recipes You’ll Love

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Baked homemade bagels on wire cooling rack.

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5 from 1 vote

Easy Bagel Recipe

This easy bagel recipe will have you wanting homemade bagels all of the time, with the soft, fresh, flavor of the bakery at home.

Course Breakfast

Cuisine American

Prep Time 2 25

Cook Time 30

Total Time 2 55

Servings bagels

Calories 226kcal

Author Jessica Burgess

Ingredients

1 ¼ cup warm water 296 ml
1 packet active dry yeast 2 ¼ teaspoons or 7 g
¼ cup sugar divided, 50 g
3 ½ cups flour 420 g
2 teaspoons salt 4 g

Instructions

In a large mixing bowl or the bowl of your stand mixer, add the warm water, yeast, and 2 tablespoon of sugar. Stir to combine and allow to sit for 5 minutes.
Once the yeast has softened, add 1 cup of flour and the salt. Using a whisk, spatula, wooden spoon, or the dough hook of your stand mixer, stir to combine.
Slowly incorporate the rest of the flour ½ cup at a time. In the beginning, you can add an additional cup of flour. Once you get to the point (if making by hand) of not being able to add more flour with a spatula or wooden spoon, transfer the dough to a lightly floured surface.
Begin kneading in more of the flour. You will want to knead the dough for about 8-10 minutes or until the dough is soft and pliable.
If you are using a stand mixer, knead the dough for 8-10 minutes using the dough hook the dough will easily release from the sides of the bowl.
Place the dough in a lightly greased bowl and cover it. Allow the dough to rise until it has doubled in size. This should take between 1 ½ to 2 hours. This will depend on the temperature of your kitchen.
Line a baking sheet with a piece of parchment paper and set aside.
Once the dough has doubled in size, turn the dough over onto a lightly floured surface.
Divide the dough into 8 even pieces.
Form the pieces of dough into balls and then, using your finger, puncture a hole in the middle creating a donut shape then place it on the prepared baking sheet. Repeat this process for all 8 pieces.
Cover and allow to rest for 10 minutes.
Bring a large pot of water with the remaining 2 tablespoon of sugar to a boil.
Line a cooling rack with a paper towel or kitchen towel and set aside.
Preheat the oven to 375°F.
Gently place 2-4 bagels (one at a time) into the pot of boiling water. Allow them to boil for 1 minute on each side.
Remove them from the water and place them on the prepared cooling rack. Once the excess water has dried or evaporated, return the bagel to the prepared baking sheet.
Repeat this process for all 8 bagels.
Place the bagels in the oven at 375°F and bake for 25 minutes or until golden brown.

Notes

Using a large slotted spoon works really well when placing the bagel into the boiling water.

Nutrition

Blueberry Skillet Cobbler

July 25, 2024

Blueberry Skillet Cobbler: Best served warm, this easy blueberry cobbler recipe comes together in under one hour which means you are only one hour away from warm, crumbly blueberry goodness!

Serving of blueberry cobbler on white plate, that was made in a skillet.

Obsessed with cobbler recipes? Try this Classic Peach Cobbler, this cobbler made with a cake mix, and this Bisquick peach cobbler too! All of which are delicious, served with a big scoop of vanilla ice cream.

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Why You’ll Love This Recipe

It uses a few ingredients: With only 7 ingredients, this recipe uses items you may have on hand.
Super simple: You can basically just throw this easy dessert recipe together! Any skill level can make it.
Easily customizable: This cast iron skillet blueberry cobbler recipe can easily be added to it for even more deliciousness!

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 skillet blueberry cobbler.

Butter – I used 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.
Milk – Any regular cow’s milk will do for this recipe.
Blueberries – I used fresh berries 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:

Flour – If you are not a fan of all-purpose flour, feel free to sub in your preferred kind, like gluten-free flour, instead.
Milk – Easily swap in your favorite dairy-free milk variety to match your dietary needs.
Blueberries – Frozen berries work just as well for this recipe! Keep in mind that they might be a bit squishier, though. You could also use a blueberry filling for this recipe instead of fresh or frozen blueberries.

Variations

While this recipe is perfectly good as is, there are a few variations you can put into the mix to make it your own.

Cook Method – This recipe can be made in a baking dish if you’d prefer. Follow the same instructions!
Fruits – Feel free to add your favorite fresh fruits to this recipe to change up the fruit filling flavor.
Nuts – Some chopped nuts would really uplevel this classic skillet blueberry cobbler.
Lemon Juice – You can add some lemon juice to the blueberries to give them a hint of citrus flavor.
Lemon Zest Topping – Go the extra mile and finish this dish off with a dusting of lemon zest on top.

How to Make Old Fashioned Blueberry Cobbler in a Skillet

This recipe is super simple; just how grandma liked it to be!

This Skillet Blueberry Cobbler is broken into 3 components:

Making the batter + pouring it into the dish
Tossing on the blueberries
Baking to perfection

I suggest making this easy recipe right before you intend to serve it for the best flavor profile.

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

Begin by preheating your oven to 350 degrees.

Steps 1-4 of how to make blueberry skillet cobbler.

STEP 1. Melt butter. Place the stick of butter in an oven-safe cast-iron skillet (we use a cast iron pan), and melt over low heat on the stovetop. Remove from the burner when melted. (Image 1).

STEP 2. Mix batter. While butter is melting, mix together flour, sugar, milk, baking powder & salt in a separate medium bowl. It should end up being a roughly mixed cake-like batter. (Image 2).

Tip: You do not have to make sure the “clumps” are gone. Mix just enough that the wet ingredients are incorporated with the dry.

STEP 3. Pour into dish. Pour batter on top of the melted butter in the hot skillet. (Do not mix.) (Image 3).

STEP 4. Add blueberries. Pour blueberries on top of the batter mixture. (Do not mix.) (Image 4).

Skillet blueberry cobbler baked, sitting in cast iron.

STEP 5. Bake cobbler. Bake for 35-40 minutes, until the top is almost golden brown.

Close-up image of skillet blueberry cobbler.

Recipe Pro Tips

Serve warm. This cobbler recipe is best served with some vanilla ice cream after baking.
Don’t overcook. Be careful of the time. Overcooking cobbler can lead to a really mushy fruit filling.

A bite of skillet blueberry cobbler on spoon.

Recipe FAQs

Why is my cobbler mushy?

A mushy cobbler can come from excess fruit juices or not allowing it to bake long enough. To fix it, try reducing the fruit juices or bake it a bit longer until the topping is crisp.

Why is my cobbler spongey?

A spongey cobbler can happen when the batter is too wet or overmixed. To avoid this, ensure the batter is just mixed until combined and not too runny before pouring it over your fruit filling.

Does blueberry cobbler need to be refrigerated after baking?

Yes, after baking, it’s a good idea to refrigerate your blueberry cobbler if you have leftovers (which will be a surprise). Refrigeration helps to keep it fresh and safe to eat for a longer period. Just cover it or transfer it to an airtight container before putting it in the fridge. Enjoy your delicious cobbler tomorrow if you must!

Is cobbler supposed to be eaten hot or cold?

Cobbler is typically enjoyed warm, as the heat brings out the flavors and makes the topping crisp. However, you can also enjoy it at room temperature or even chilled if you prefer a different texture.

Can you overcook cobbler?

Yes, you can overcook cobbler, which may result in a dry or overly browned topping. To avoid this, follow the recommended baking time in your recipe, and keep an eye on it to ensure it’s just right - golden and bubbling.

What to Serve with Cast-Iron Blueberry Cobbler

Cobbler is best served with a scoop of ice cream or homemade whipped cream.

Storage

If, and only IF you have any leftover blueberry cobbler, store it in an airtight container once it has cooled down, and enjoy within 4-5 days.

More Blueberry Recipes You’ll Love

Love the simplicity of a cobbler? I think you will adore these other easy recipes too!

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Serving of skillet blueberry cobbler on white plate, next to cast iron.

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Skillet Blueberry Cobbler

This old fashioned blueberry cobbler comes together fast and easy thanks to it's few, simple ingredients. Become the star of the show at your next dinner party if you break out this recipe!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 294kcal

Author Jessica Burgess

Ingredients

8 Tablespoons unsalted butter stick of butter
1 cup all-purpose flour
1 cup sugar
1 cup milk
2 teaspoons baking powder
½ teaspoon salt
2 cups blueberries

Instructions

Prep: Preheat oven to 350 degrees.
Melt butter: Place stick of butter in oven-safe skillet (we use a cast iron pan), and melt over low heat on the stove top. Remove from burner when melted.
Mix batter: While butter is melting, mix together flour, sugar, milk, baking powder & salt in a separate bowl. (You do not have to make sure the "clumps" are gone. Mix just enough that the wet ingredients are incorporated with the dry.)
Pour in to dish: Pour batter on top of the melted butter in the baking pan. (Do not mix.)
Add blueberries: Pour blueberries on top of batter mixture. (Do not mix.)
Bake cobbler: Bake for 35-40 minutes, until top is almost a golden brown.

Nutrition

Slow Cooker Pulled Beef

July 24, 2024

This Slow Cooker Pulled Beef recipe uses simple ingredients to give this tender chuck roast amazing flavor, all while cooking in the Crock Pot. Serve on bread as a sandwich, on top of mashed potatoes, rice, or even as a stand-alone.

Slow cooker pulled beef wit onions, sitting on serving platter.

This tender pulled beef is slow cooked to perfection, on low for 8 hours, and acts as an amazing base for so many dishes like pasta, or to serve on sliders. Or, this pulled chuck roast is even delicious next to some of your favorite side dishes.

I also love using chuck roast for these pulled beef tacos, in this Instant Pot Roast recipe, and this Dutch oven roast recipe.

Ingredients for Crock Pot Pulled Beef

The ingredients used in this recipe are simple, and they give the pulled beef a flavor that pairs perfectly with so many things!

I’ve provided a few key notes on some of the ingredients below, but you can skip right to the recipe card below with all the ingredients and instructions listed in one place.

Ingredients for slow cooker pulled beef on kitchen table.

Chuck Roast – I used a 5-pound roast for this recipe, so if your roast is smaller/larger, please note that the cook times and ingredient amounts can be adjusted if preferred. However, this recipe is very forgiving so feel free to keep things the same and watch as it cooks.
Garlic – I have also used garlic powder instead of minced garlic and either will work great but I prefer minced garlic for more garlic flavor. Also, 2 Tablespoons of garlic gives this recipe quite a bit of garlic flavor so feel free to cut back on that if you don’t like it to overpower.
Smoked Paprika – You can use regular paprika instead of smoked paprika if desired. The flavor won’t vary too much at all.

How to Make Slow Cooker Pulled Beef

It’s really easy to make pulled beef in the slow cooker! It consists of seasoning the meat, placing it in the Crock Pot, and allowing it to cook!

Mix spices together (except garlic if using minced garlic, although garlic powder can be mixed in with the other spices if using that instead).
Slice onions and place in the bottom of the slow cooker.
Coat roast with spice mixture and place in slow cooker, and top with minced garlic (unless garlic powder was used instead).
Pour broth over roast and onions, and place the lid of the slow cooker on top. Cook on low for 8 hours.

Cooked slow cooker beef roast on square plate.

Remove roast from the slow cooker, and place on a platter that’s large enough for the chuck roast to be shredded.

Shredded slow cooked beef, with forks poked in.

The roast is now ready to be enjoyed how you wish! If serving alone, pouring some of the juices on top of the shredded beef, as well as the onions, is my favorite way to keep the meat from drying out and adding more flavor.

Pro Tips:

Tough Roast: If you find that your roast is tough when shredding, it may need to cook longer. It could just be a tough cut of meat that needs a little more time.
Gravy: In my Instant Pot tri-tip recipe, I made a gravy out of the drippings and this can be done with the drippings of this chuck roast too.
Garnish: If entertaining, sprinkling fresh parsley on top adds some great color to this dish!

Cooked pulled beef with cooked onions and juices on platter.

Storage

To store leftover cooked pulled beef, allow it to cool and store it, preferably with some of the juice and onions to keep it from drying out, in an airtight container and enjoy within 4-5 days.

Love easy recipes like this one? Here are some of my other favorites for easy dinners:

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Slow Cooker Pulled Beef sitting on square plate.

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Slow Cooker Pulled Beef

This slow cooker pulled beef recipe uses simple ingredients that create delicious flavor, while slow cooking for 8 hours! Serve alone or on bread as a sandwich, or on top of mashed potatoes.

Course Dinner, Main Course

Cuisine American

Prep Time 5

Cook Time 8

Total Time 8 5

Servings servings

Calories 842kcal

Author Jessica Burgess

Equipment

slow cooker

Ingredients

5 pound chuck roast
1 ½ Tablespoons salt
1 Tablespoon pepper
2 Tablespoons minced garlic or garlic powder
1 Tablespoon smoked paprika
2 teaspoons dried rosemary
2 teaspoons dried thyme
1 cup beef broth
1 white onion

Instructions

In a small bowl, mix together the 1 ½ Tablespoons salt, 1 Tablespoon pepper, 1 Tablespoon smoked paprika, 2 teaspoons dried rosemary, 2 teaspoons dried thyme, and garlic powder if using that instead of minced garlic.
Cut 1 white onion in to small slices and place them in the bottom of the slow cooker. Rub seasoning mixture all over roast.
Place 5 pound chuck roast on top of sliced onions and top, spread 2 Tablespoons minced garlic on top of roast.
Pour 1 cup beef broth on top of roast and onions, place lid on slow cooker and cook on low for 8 hours.
Remove roast from slow cooker and shred beef with two forks while still warm.
If desired, pour some of the juices and cooked onions on top of the shredded beef and then serve on bread as a sandwich, or on top of mashed potatoes if desired.

Nutrition

How to Make Salami Roses

July 23, 2024

How to Make Salami Roses – this tutorial will show you the easiest way to make a salami rose with a shot glass or wine glass, perfect for a charcuterie board, or when entertaining with a meat and cheese tray.

Charcuterie boards are beautiful additions to any buffet or holiday table, and adding items such as salami roses to them send them over the top! I love making charcuterie boards as an appetizer idea for parties, holidays (like this Christmas charcuterie board) and just as a casual dinner with friends.

Did you know it’s easy to make salami roses? It’s true! I’m going to show you below just how easy it is, and tips on how to make them “stick”, different types of meats to use besides salami, and how to make different sizes of them.

What You’ll Need:

Salami in packaging, next to a shot glass.

All you’ll need to make these meat roses are:

slices of salami
shot glass (or wine glass)

(It will depend on the size of the salami rose that you’re looking for. See more tips below.)

How to Make a Salami Rose:

With only a few steps, you’ll have salami roses in minutes. I’ll walk you through with photos but you can also see the recipe card below for the tutorial in clear, concise, steps.

Take one slice of salami, and bend the middle of it, over the edge of the shot glass, pressing hard, trying to get it to stick in a downward form.
Next, take a second slice of salami, and cover half of the first piece of salami, pressing down on both, trying to get them to stick in place.
Repeat with more slices of salami, working your way around the edge of the shot glass.
When you’ve worked all the way around, keep repeating the process of overlapping the previous piece, placing the slices on top of one other, making layers and layers of salami. (How many slices will depend on the width of your shot glass or wine glass, and how “thick” you want your rose.)

When you have as many layers of salami as desired (I usually do 3 layers or so) take the palm of your clean hand (or glove covered hand) and press down very hard. This is securing the salami pieces the best that you can, so they’ll “stick” together in the rose shape.)
Turn the shot glass over on to where you want to place your salami rose, and slowly lift up on the shot glass. (TIP: You can press down on the shot glass after flipping to give the rose an extra “stick” to stay in place.)

Tips for Perfect Salami Roses

Temperature of Salami: You don’t want the salami to sit out too long of course but if you allow it to sit out for about 10 minutes before working with it, it won’t be as “stiff” when trying to mold.
Placement on Board: If placing your salami rose on a charcuterie board, plan ahead and think of what types of food you can “butt up” against the rose to help hold it in place.
Make Roses Ahead of Time: These can be made ahead of time, and stored in an airtight container in the refrigerator. Either store in containers where the sides of the container can help hold the salami rose in shape, or place something in the container that presses up against to the rose to help secure it. (i.e. paper towels, cheese, etc.)
Different Types of Meats: Salami slices are great to work with to make roses but I’ve also made pepperoni roses for charcuterie boards.
Wine Glasses, and Different Types of Glasses: Wine glasses can be used to make large salami roses, as well as champagne glasses, or any other, thin, round, edge that’s food save. Do note that the bigger the rim, the bigger your salami roses will be.

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Salami rose on charcuterie board, sitting next to nuts, cheese and crackers.

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How to Make Salami Roses

Making salami roses are easy using a shot glass, champagne glass or wine glass. In minutes you'll have a beautiful rose for a charcuterie board or meat and cheese tray.

Course Appetizer

Cuisine American

Prep Time 5

Total Time 5

Servings rose

Calories 440kcal

Author Jessica Burgess

Ingredients

12 slices salami

Instructions

Begin by taking one slice of salami, and bending the middle of the salami over the edge of the shot glass.
Next, take a second piece of salami and place it on the middle of the first piece, overlapping half of the first peice of salami.
Repeat this process, going around the entire rim of the shot glass. When you've reached the first piece, continue on, place the salami on top of one another, making layers. For a shot glass, about 12 pieces, and/or three layers of salami usually gives a "full" rose look. Size of shot glass, wine glass or champagne glass can vary on amounts of salami needed.
When desired amount of salami slices are added, take your clean palm and press down on the rim, and the sides of the salami, trying to secure the peices to stick to one another.
Decide where to place your salami rose on your charcuterie board, and turn the shot glass over, pressing down again, and slowly pulling off the shot glass.
See tips in blog post for ways to help make the rose even more secure for the best appearance.

Video

https://youtube

.com/shorts/tNMTQYfNAOE

Nutrition

Marry Me Chicken Pasta

July 21, 2024

Marry Me Chicken Pasta is a delicious blend of chicken, pasta, heavy cream, garlic, parmesan, sundried tomatoes, Italian seasoning, and a few other spices to create the creamiest comfort food in under an hour.

Pasta recipes are the ultimate comfort food; and when they’re easy recipes, it’s a win-win. This blackened chicken alfredo and this bacon ranch chicken pasta recipe are similar pastas, that you’ll want to add to your dinner rotation too.

Looking for another pasta recipe that will impress? This easy chicken lasagna looks fancy but is easier than you may think!

Ingredients for Marry Me Pasta

Ingredients for Marry Me Chicken Pasta recipe.

The ingredients for this recipe are simple and should be easy to find at your local grocery store. I’ve provided notes on a few key ingredients below but make sure to see the recipe card at the bottom of this post for the full list of ingredients and instructions.

Chicken – you can use chicken breasts or chicken thighs for this recipe. Chicken thighs are my favorite to use, since they’re so tender, and flavorful. If you have another package of chicken to use this week, definitely consider this chicken spaghetti with Rotel too!
Penne pasta – using a different type of pasta will work but I prefer using penne because it’s tube shape and ridges hold the creamy sauce well, ensuring each bite is flavorful.
Grated parmesan cheese – if you have the time, freshly grating your parmesan cheese is so great. It makes this dish so creamy, instead of using a storebought version that tends to have an anti-caking agent to prevent sticking, that doesn’t allow it to be as creamy in the dish. I recommend the same expert tip in my easy homemade Alfredo sauce recipe.
Basil – Fresh basil is very recommended. Fresh basil provides so much flavor compared to dried.
Chicken broth – Try my easy homemade chicken broth recipe.

How to Make Marry Me Chicken Pasta

Ready for this delicious pasta in under an hour? I’ll walk you through how to make this with photos and key notes but make sure to also check out the recipe card below that lists the ingredients and full instructions.

Cook your pasta, drain and set aside.
Next, cook chicken pieces until done.
Remove the chicken and in the same skillet, make the creamy sauce recipe.
When finished with the sauce, add your chicken back in, and stir.

Add the sundried tomatoes.
Toss in your cooked pasta, and stir to combine.
Next, add in spinach.
Stir to combine all of the ingredients.

Marry Me Chicken Pasta in white bowl, with fork stuck in to middle.

Your Marry Me Chicken Pasta is ready to be enjoyed! If desired, top with fresh basil.

Serve this alongside some garlic cheese pull-apart bread, this hearty Alfredo chicken garlic bread, or even the best side salad recipe!

Love pasta recipes? Try this baked ravioli recipe next time, and I know you’ll also love these easy pastas too!

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Marry Me Chicken Pasta

Marry Me Chicken Pasta is a creamy, comforting dish made of ingredients such as sundried tomatoes, heavy cream, Italian seasoning, parmesan cheese, a few other simple ingredients and is ready under an hour!

Course Dinner, Main Course

Cuisine Italian

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 973kcal

Author Jessica Burgess

Ingredients

Chicken and Pasta

16 ounces bonesless, skinless chicken more/less is fine too! Cut in to 1-inch pieces.
12 ounces penne pasta uncooked
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 Tablespoons olive oil

Marry Me Pasta Sauce

2 Tablespoons unsalted butter
4 cloves minced garlic
3 Tablespoons all-purpose flour
2 cups chicken broth
1 cup heavy cream
1 cup grated parmesan cheese
½ teaspoon paprika
1 teaspoon dried Italian seasoning
½ cup sun-dried tomatoes drained and chopped
1 cup baby spinach optional
Fresh basil for garnish if desired

Instructions

Prep Chicken and Pasta

Bring a large pot of salted water to a boil. Add 12 ounces penne pasta and cook according to the package instructions until al dente. Drain and set aside.
Season the 16 ounces bonesless, skinless chicken pieces with 1 teaspoon kosher salt and ½ teaspoon ground black pepper.
Heat 2 Tablespoons olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through (about 7 – 9 minutes). Remove the chicken from the skillet and set aside.

How to Make Marry Me Pasta Sauce

To make the sauce, add 2 Tablespoons unsalted butter to the same skillet and melt over medium heat. Add 4 cloves minced garlic and sauté until fragrant, for about 1 minute. Stir in 3 Tablespoons all-purpose flour and cook for another minute to form a roux. Gradually whisk in 2 cups chicken broth, ensuring no lumps remain. Add 1 cup heavy cream and bring to a gentle simmer. Stir in½ teaspoon paprika, 1 teaspoon dried Italian seasoning, and 1 cup grated parmesan cheesee until melted and the sauce is smooth.

Combine Chicken, Pasta and Sauce

Add the cooked chicken back to the skillet.
Stir in ½ cup sun-dried tomatoes. Simmer for 5 minutes until the sauce thickens and coats the chicken.
Add the cooked penne pasta to the skillet and toss to coat with the sauce. Simmer for an additional 2 – 3 minutes to allow the flavors to meld together.
Finally, add 1 cup baby spinach (optional) and stir until slightly wilted.
Garnish with Fresh basil for garnish if desired, and serve.

Nutrition

Broiled Pork Chops

July 19, 2024

Broiled Pork Chops in less than 30 minutes! Simple ingredients such as lemon pepper, garlic, and rosemary add flavor to these bone-in pork chops baked in the oven.

Other similar recipes like these bbq pork chops in the oven and this sheet pan pork chop and vegetables recipe, are also great ways to cook this cut of pork in your dinner rotation.

Broiled pork chops on broiling rack, surrounded by fresh herbs.

Recipe Overview:

Prep: Coat with oil and seasonings for an easy prep before broiling.
Flavor: Everyday spices give this pork chop recipe the most delicious flavor by keeping things simple.
Cooking Level: So easy! Not only an easy prep process but baking these in the oven and only flipping once, means you can let the oven do most of the work. It’s almost as easy as dumping pork chops in the crockpot!

Ingredients You’ll Need

Pork chops: When shopping for pork chops, look for 1.5-2 pounds of thick-cut bone-in pork chops that are 1-1.5 inches thick. Other sizes will work, however keep in mind that the cooking time can vary based on if the pork chops are thinner or thicker.
Water: This is key to prevent smoking and the juices from the pork from burning.
Herbs: If you prefer to use fresh herbs you can substitute dried rosemary with 1 ½ teaspoons of fresh rosemary. You can also substitute granulated garlic with 1 clove of fresh minced garlic.
Lemon juice: The lemon juice is optional but it can add even more great flavor, after broiling.

How to Make Broiled Pork Chops

Make sure to check the recipe card below for the ingredients and instructions all in one place.

Hand using a paper towel to pat the pork chops dry.

First, you’ll wash and pat dry the pork chops, with a paper towel. You want to make sure the pork chops are dry so the oil and spices stick to the pork well.

Hand seasoning pork chops on paper towels.

Next, it’s time to brush the olive oil onto each side of the chops and sprinkle the seasonings over the pork chops.

Pour water into the bottom of the roasting pan to prevent smoking and juices from burning. Then place the pork chops onto the pan.

Once the broiler is pre-heated, and the oven rack is placed 5 inches from the broiler, place the pan into the oven and broil for 10-16 (depending on thickness), flipping once halfway through cooking.

Broiled pork chop on around plate sitting next to mashed potatoes and broccoli.

The pork chops are done when a meat thermometer reads 145 degrees after being inserted in to the middle of the thickest part of one of the pork chops. Let the pork chops rest 3-5 min before serving.

If desired, squeeze a lemon wedge and juice the tops of hte pork chops to add extra flavor.

Pro Tips for This Recipe

Type of Pan: If you do not have a short-sided roasting pan you can use a sheet pan with an oven-safe cooling rack placed inside of it.
Clean-Up: For easy clean-up, line the pan with aluminum foil.
Internal Temperature of Pork: The FDA states that pork is done at 145 degrees. To prevent overcooking you can remove the chops at 140 degrees and they will continue to cook while resting to reach 145 degrees.
For complete temperature and timing guidance, see our full guide on how to cook pork chops in the oven.

Fork holding a piece of a broiled pork chop.

Storage Instructions

These are best when eaten immediately after cooking but also make great leftovers. Store leftovers in an airtight container for up to 5 days in the refrigerator.

More Pork Recipes

If you love cooking with pork, these are popular pork recipes you can also find here:

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Broiled Pork Chops

These broiled pork chops are brushed with oil, herbs ans spices with optional lemon juice for extra flavor, making these juicy and so delicious!

Course Dinner, Main Course

Cuisine American

Prep Time 8

Cook Time 16

Total Time 24

Servings servings

Calories 498kcal

Author Jessica Burgess

Ingredients

1.5-2 pounds thick-cut bone-in pork chops about 1-1.5 inches thick
1 Tablespoon olive oil
¼ teaspoon garlic powder
½ teaspoon lemon pepper
½ teaspoon dried rosemary
½ teaspoon salt
½ cup water
lemon juice from fresh lemons if possible

Instructions

Wash and pat dry the 1.5-2 pounds thick-cut bone-in pork chops.
Brush 1 Tablespoon olive oil onto each side of the chops.
Mix the seasonings (¼ teaspoon garlic powder, ½ teaspoon lemon pepper, ½ teaspoon dried rosemary, ½ teaspoon salt) together in a small bowl and then sprinkle the mixture over the chops, evenly. You may need to use the brush to spread the seasoning out evenly.
Pour the ½ cup waterinto the bottom of the roasting pan to prevent smoking and juices from burning. Then place the pork chops onto the pan.
Move the oven shelf to approximately 5 inches from the broiler element. Then preheat the broiler on HI for 2-3 minutes.
Once heated, place the pan into the oven and broil for 10-16 (depending on thickness), flipping once halfway through cooking.
Pork chops are done when a meat thermometer reads 145 degrees. Let the pork chops rest 3-5 min before serving.
Garnish with lemon juice to add extra flavor if desired.

Nutrition

Fruit Punch Recipe

July 7, 2024

Fruit Punch Recipe: Made with Sprite (or lemon-lime soda), pineapple juice, kool-aid, sugar, and water! So simple and easy and one of the best punch recipes there is!

Quick Overview: Makes 2 gallons; Excellent for a party, kids or to make, and ready in only 5 minutes! The perfect Christmas punch or all-year-around punch!

Red Fruit punch in glass with orange slice

Why You’ll Love This Recipe

It’s quite fun to be sharing one of the BEST punch recipes with you all today.

Perhaps it’s because:

this recipe has gone VIRAL on Pinterest and Google for being one of the favorites.
it’s one of the most delicious childhood memories that I had as a little girl.
because it’s literally is the best punch I’ve ever had.
or because it’s SO SIMPLE!

We’ll go with all four and roll with it!

Also, if you loved Hawaiian fruit punch as a kid, I think you’re really going to love this one too! Not only does it have a similar flavor but it conquers that sweet-tooth craving if you’re wanting something for the kids at snack time or to serve at a birthday party! Looking for punch recipe for Thanksgiving? This apple cider punch is very popular too!

How to Make this Fruit Punch Recipe

As always, there’s a full, printable, recipe card at the bottom of this post, but I’d love to walk you through the recipe with photos and extra tips to help you make the punch recipe that so many have made and given 5 stars to!

Non-Alcoholic Punch Recipe

This recipe is for a non-alcoholic version but if you’re looking to make it alcoholic, it can be done easily!

Here are some suggestions to make it a cocktail:

add vodka (coconut, coconut rum for rum punch, etc.)
combine wine/fruit for a sangria
mix with sparkling champagne

Fruit punch in a mason jar with cranberries and rosemary sprig

Fruit Punch Ingredients:

Using a handful of ingredients, and AFFORDABLE ingredients at that… it’s easy to whip up this punch recipe for a crowd and double, triple, or quadruple it. (Think family gatherings, holiday parties, play dates, summertime picnics, potlucks and so much more!)

See the full recipe card below for ingredient amounts and instructions!

Sprite (or lemon-lime soda)
Pineapple Juice
Packets of Kool-aid (Orange, lemon, strawberry, and cherry)
Sugar
Water

Tips for How to Serve Punch:

If you’re serving this for a large crowd, making it ahead of time is ideal! However, here are some tips to make it the BEST…

Add Sprite Just Before Serving:

Don’t add the lemon-lime soda, or Sprite until right before serving. This is to retain the carbonation of the soda, to give the punch a little “fizz.”

Serve in a Pretty Drink Dispenser

Fruit punch in drink dispenser and mason jar

If you’re like me, then you may love to serve this fruit punch recipe in a drink dispenser; for a party or just to have at home!

Garnish Your Punch

For each serving, it’s fun to garnish with a cute drink stirrer or actually, a sprig of rosemary looks FABULOUS for the holidays. OR rim the glass like I did for the Red Apple Martini’s here.

Expert Tip

Freeze punch ice cubes: If you plan to make your punch ahead of time, freeze some of it into ice cube trays (I’d say 1-2 trays), and before the party starts, empty the punch cubes into the punch so when they melt… it won’t water down your punch!

However, it can be served over regular or fruity ice cubes, so if placing in a punch bowl before the party is more your style, that’s absolutely ok!

This way it will keep it cold, and still flavorful!

Fruit Punch in glass with rosemary sprig and large batch in a drink dispenser.

Substitutions

YES! This fruit punch recipe is incredibly easy, and “forgiving,” in case you’re short an ingredient, or want to change things up a bit. Feel free to experiment a little and add or take away anything you like! Now THAT’S simple.

More Punch and Drink Recipes You’ll Love:

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

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4.27 from 381 votes

The BEST Fruit Punch Recipe

Fruit Punch Recipe: Made with Sprite (or lemon-lime soda), pineapple juice, kool-aid, sugar, and water! So simple and easy and one of the best punch recipes there is!

Course Drinks

Cuisine American

Prep Time 5

Total Time 5

Servings servings (2 gallons)

Calories 84kcal

Author Jessica Burgess

Ingredients

1 package each Kool-Aid mix: Orange, Lemon, Cherry and Strawberry (small packets of each flavor – and the pkgs. that say it will make 2 quarts)
1 gallon water
3.5 cups sugar super fine if possible, but not necessary
46 ounce can of pineapple juice
2 liter bottle of lemon-lime soda

Instructions

Mix together all ingredients EXCEPT lemon-lime soda.
Right before serving, add in the lemon-lime soda and stir.
Serve chilled or over ice.

Video

Notes

Optional: I love serving mine in an adorable drink dispenser that I can stick right in the fridge if we’re left with any leftovers!

MAKE AHEAD TIP: If you plan to make your punch ahead of time, freeze some of it into ice cube trays (I’d say 1-2 trays) and before the party starts, empty the punch cubes into the punch so when they melt… it won’t water down your punch!

Nutrition

Crispy Chicken Burger (KFC Zinger Burger)

July 7, 2024

Crispy Chicken Burger Recipe (or Zinger Burger): Chicken breasts soaked in a buttermilk marinade, spices, and hot sauce then breaded and fried before being sandwiched between two hamburger buns.

With our now, WORLD FAMOUS burger recipe, I knew we had to create more burger recipes for you, even if that meant, chicken burgers! So today, get ready because this may be your new favorite chicken sandwich, especially if you’re a fan of the Zinger burger from KFC!

Why You’ll Love This Fried Chicken Burger Recipe

If you love a good chicken sandwich but you don’t own a deep fryer (and you don’t feel like ordering takeout tonight), this fried chicken burger made in a skillet is going to blow your mind. (Or if a fried chicken sandwich isn’t your thing, this chicken club sandwich will win over your heart!) This homemade version will give you all the crunch and all the flavor you’ve been craving!

I know the idea of frying chicken pieces might seem intimidating, but I promise it’s not as scary as all that. Follow along below and I’ll show you how easy it can be!

Zinger Burger Copycat

Did you ever have the Zinger burger from KFC? Oh my goodness. That crispy chicken patty, with a little heat… was BEYOND delicious. It has since been discontinued but with this crispy chicken sandwich, topped with the optional sauce recipe below, your zinger burger lovin-heart will once again be fulfilled. This reminds me SO much of it and I can’t wait to share it with you!

Pair this crispy chicken sandwich with our Baked Fiesta Ranch Potato Wedges and The BEST Side Salad Recipe for a dinner time your family won’t soon forget!

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Ingredients for Crispy Chicken Burgers

4 small chicken breasts, thawed & raw (or 2 large breasts, cut in half)
32 ounces vegetable oil

Chicken Marinade Ingredients

2 cups buttermilk
2 tablespoons hot sauce of your choice (our favorite is Frank’s Red Hot)
1 tablespoon garlic powder
1 teaspoon ground paprika
1 teaspoon salt
½ teaspoon ground black pepper
1 cup all-purpose flour

Ingredients for Seasoned Flour Mixture to Bread Chicken

2 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons ground paprika
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cayenne pepper

Toppings

If desired of course. (Make sure to see the sauce recipe below too if that’s something you’d love to top this with!)

4 large hamburger buns (brioche buns are our FAVE!)
4 slices cheddar cheese
2 large ripe tomatoes, sliced
½ head iceberg lettuce, washed
8 pickle slices

Substitutions

If you are looking for a healthier version of a crispy chicken sandwich, try swapping out the hamburger bun for romaine lettuce! Lay 4-5 romaine lettuce leaves out, overlapping the edges slightly. Place your burger and toppings in the center of the lettuce and then fold the edges up around it.

It’s messy, but it’s delicious and it cuts down the calories and carbs in this recipe.

Variations

If this isn’t your first chicken breast burger recipe and you’re looking for ways to change things up, try these variations…

Instead of cheddar cheese, try a jalapeño Havarti cheese for an extra kick.
Instead of hamburger buns, try using toasted brioche buns for a more decadent experience!
Bacon doesn’t come on these but wouldn’t it be delicious? Use a thick-sliced bacon like I use on this BLT recipe, and that’s going to add even more flavor this already tasty sandwich.

How to Make This Crispy Chicken Sandwich

Chicken breasts with spices in small bowls surrounding them.

Wrap chicken breasts in plastic wrap/cling film and place them on a cutting board. Using a mallet or other kitchen tool (like a rolling pin), pound the chicken pieces until evenly thick (about ¾ inch).

Marinade mixture ready to be used. — Mix together- this will be your marinade.

Combine your marinade ingredients (buttermilk, hot sauce, garlic powder, paprika, salt, and pepper) into a large bowl and whisk together.

Optional – You can add the chicken breasts to the marinade and refrigerate for 2-4 hours or overnight, like we do with these mini chicken sandwiches! Then remove the chicken from the marinade (reserving marinade to use when coating chicken breasts) and allow chicken to rest for 15 minutes at room temperature before moving on with the recipe.

Add remaining cup of flour to the marinade and mix. Set aside.

Add flour to your buttermilk to create a batter.

Add the ingredients for the seasoned flour mixture used to bread the chicken into a small bowl and whisk together. Pour this onto a large plate or into a shallow bowl.

Mix together flour and spices to create the coating for your chicken.

Add oil to a large skillet on medium heat and let it heat up. Grab one piece of chicken at a time and dip it into the marinade/flour mixture until it’s completely coated, then dredge chicken in the seasoned flour batter mixture (coat it, making sure all sides are covered). Use your hands to press firmly to ensure the batter mixture sticks.

Use your hands to make sure the flour mixture sticks to the chicken. — Coat the dipped chicken piece in the seasoned flour mixture for a second, final time.

Repeat this process (dip in marinade, coat in batter mixture) twice for each chicken breast, gently shaking off any excess flour mixture when you are done.

Once all breasts are thoroughly coated, place them into hot oil making sure they are not touching each other (you may need to do this in batches depending on the size of your chicken and the size of your pan). Fry for 8 minutes, then flip and fry for an additional 7 minutes. The chicken patties should be golden brown when finished.
Remove the chicken from the oil and place on a wire rack that’s sitting over a baking tray or pan (you could also place some paper towel on the baking tray/pan to catch the excess oil that drips off).

Next, make the burger sauce…

Let your chicken pieces sit on a wire rack to cool a bit and let the excess oil drip off.

Crispy Chicken Burger Sauce

This creamy mayonnaise-based sauce is delicious on chicken burgers (and with fries, and for dipping chicken fingers in…) and it’s SO easy to make!

Here’s what you’ll need:

1 tablespoon ketchup
3 tablespoons mayonnaise
1 teaspoon hot sauce of your choice
1 teaspoon ground paprika
⅛ teaspoon ground black pepper

In a small bowl, add sauce ingredients – mayo, ketchup, hot sauce, paprika, and ground pepper, then whisk until combined. And voila, your crispy chicken burger sauce is ready to go!

Your creamy mayonnaise mixture will go on the top bun of your burger.

Open the hamburger buns and spread the creamy mayonnaise mixture onto the top bun. Place pickle slices, fried chicken breast, and a slice of cheese onto the bottom bun, then top with tomato slices and fresh lettuce.

Place a cheese slice on top of each chicken patty.

Top with the bun and enjoy!

Your chicken sandwiches are ready to eat!

Storage

Store the crispy chicken burger patties, sauce, and toppings separately in airtight, sealed containers. When you are ready to eat, warm the patties up and then assemble your chicken sandwiches as specified in the recipe.

stacked zinger burgers with white background

Expert Tips and FAQs

What is the best type of bun to use for a crunchy chicken burger?

Switching up the style of bun you use can add a bit of variety to your chicken burger.

Do you like a really soft, sweet bun? Try a Hawaiian roll.

Looking for something super soft and decadent? Brioche rolls are for you!

If you’re interested in something more classic, try using a classic hamburger bun but instead of leaving them as is try toasted buns.

Can I use chicken tenders instead of chicken breasts for this recipe?

You sure can, but chicken tenders are smaller than a breast so your resulting chicken patty will be a bit smaller as well.

Zinger burger on brioche bun with lettuce tomato cheese

If you loved this crispy chicken burger recipe, you’ll also love these Air Fryer Buffalo Chicken Tenders and these Air Fryer Chicken Legs!

More Burger Recipes

But if you’re a burger lover, you definitely don’t want to miss my stove-top burgers, donut burgers, waffle burgers, and cheeseburger sliders. (Yeah, we’re kind of addicted to burgers around here!)

Recipe

Print Pin

5 from 8 votes

Crispy Chicken Burger Recipe

This crispy chicken burger is made of chicken breasts soaked in buttermilk, spices, and hot sauce then breaded and fried and sandwiched between two hamburger buns with a delicious sauce.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings burgers

Calories 802kcal

Author Jessica Burgess

Ingredients

4 small chicken breasts thawed and raw (or 2 large breasts, cut in half)
32 ounces vegetable oil

Chicken Marinade

2 cups buttermilk
2 tablespoons hot sauce brand of your choice (our favorite is Frank's Red Hot)
1 tablespoon garlic powder
1 teaspoon ground paprika
1 teaspoon salt
½ teaspoon ground black pepper
1 cup all-purpose flour

Flour Mixture for Breading Chicken

2 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons ground paprika
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cayenne pepper

Toppings

4 large hamburger buns
4 slices cheddar cheese
2 large tomatoes sliced
½ head iceberg lettuce washed
8 pickle slices

Crispy Chicken Burger Sauce

3 tablespoons mayonnaise
1 tablespoon ketchup
1 teaspoon hot sauce brand of your choice
1 teaspoon ground paprika
⅛ teaspoon ground black pepper

Instructions

Wrap chicken breasts in plastic wrap/cling film and place them on a cutting board. Using a mallet or other kitchen tool (like a rolling pin), pound the chicken pieces until evenly thick (about ¾ inch).
Combine your marinade ingredients (buttermilk, hot sauce, garlic powder, paprika, salt, and pepper) into a large bowl and whisk together.
Optional – You can add the chicken breasts to the marinade and refrigerate for 2-4 hours. Then remove the chicken from the marinade (reserving marinade to use when coating chicken breasts) and allow chicken to rest for 15 minutes at room temperature before moving on with the recipe.
Add remaining cup of flour to the marinade and mix. Set aside.
Add the ingredients for the batter to bread the chicken into a small bowl and whisk together. Pour this onto a large plate or into a shallow bowl.
Add oil to a large skillet on medium heat and let it heat up. Grab one piece of chicken at a time and dip it into the marinade/flour mixture until it's completely coated, then dredge chicken in the seasoned flour batter mixture (coat it, making sure all sides are covered). Use your hands to press firmly to ensure the batter mixture sticks.
Repeat this process (dip in marinade, coat in batter mixture) twice for each chicken breast, gently shaking off any excess flour mixture when you are done.
Once all breasts are thoroughly coated, place them into hot oil making sure they are not touching each other (you may need to do this in batches depending on the size of your chicken and the size of your pan). Fry for 8 minutes, then flip and fry for an additional 7 minutes. The chicken patties should be golden brown when finished.
Remove the chicken from the oil and place on a wire rack that's sitting over a baking tray or pan (you could also place some paper towel on the baking tray/pan to catch the excess oil that drips off).
In a small bowl, add your sauce ingredients – mayo, ketchup, hot sauce, paprika, and ground pepper, then whisk until combined.
Open the hamburger buns and spread the creamy mayonnaise mixture onto the top bun. Place pickle slices, fried chicken breast, and a slice of cheese onto the bottom bun, then top with tomato slices and fresh lettuce.

Nutrition

Crockpot Chicken Pasta

July 6, 2024

This Crockpot Chicken Pasta is creamy, cheesy, and full of garlic parmesan flavor! Just a few simple ingredients, including a storebought sauce (how easy is that?), is all it takes for this dinner idea, that will become a new favorite.

Crockpot Chicken Pasta scooped up on wooden spoon.

Crockpot recipes are such a great way to make dinnertime easy. Some of my favorite crockpot recipes for my family are these slow cooker pork steaks, crockpot enchiladas, and this crockpot chicken and stuffing.

If you’re looking for another crockpot recipe to make an easy, delicious dinner, this is the one you’ll want to make next. Pour ingredients like the raw chicken breasts, garlic parmesan sauce, cream cheese, cheeses, and a few spices; allow it to cook, shred the chicken right in the slow cooker, and then toss in the cooked pasta, stir, and enjoy. It doesn’t get much easier than that!

Ingredients Needed

So much creaminess in just a few ingredients! Here are a few notes on some of the key ingredients to make this crockpot chicken pasta. See the recipe card below for the measurements.

Buffalo Wild Wings Parmesan Sauce - Any brand of garlic parmesan sauce will do but this is my favorite.
Shredded parmesan cheese - You can use grated parmesan instead.
Red pepper flakes - If you're not a spice person, leave out the red pepper flakes.
Heavy cream– Whole milk will also work.
Boneless skinless chicken breasts - Chicken breast tenderloins would also be great, or boneless skinless chicken thighs would be good too.
Rotini pasta - Feel free to use a different pasta shape. Any short pasta will do. I also like macaroni, bowtie, and penne. I love using penne too, as it locks in the sauce on to the noodle, like in this recipe for Marry Me Chicken Pasta.
Fresh parsley - The parsley is optional, but I love the vibrant color it brings to the finished dish.

How to Make Crockpot Garlic Parmesan Chicken Pasta

Here’s an overview of how to make this crockpot chicken pasta but you can skip to the recipe card for the instructions too.

Make the sauce. With a spoon or spatula, mix the parmesan sauce, cream cheese, parmesan, cheddar, red pepper flakes, garlic, onion powder, and heavy cream in the bottom of your crockpot basin.

Ingredients in crockpot to make garlic parmesan chicken pasta.

Add chicken. Nestle the chicken breasts into the cheesy garlic parmesan mixture and spoon some of it over the chicken to cover it.

Cook. Seal the crockpot and cook on low for 4 hours or on high for 2 hours. At the end of the cooking time, check the chicken with a meat thermometer before removing it from the crockpot. You'll know it's done when the thermometer reads that the chicken is 165°F.
Cook the pasta. 20 minutes before the cooking time for the chicken is up, cook the pasta per the package's instructions. Drain the pasta and set aside.
Shred. When the chicken is cooked, use two forks to shred it while still in the crock pot. Give everything a good stir to coat the chicken in sauce.

Cooked chicken breasts in crockpot with sauce.

Put it all together. Add the cooked pasta to the crockpot and stir once more to coat the pasta.

Add the fresh parsley if desired, and enjoy!

Crockpot chicken pasta with garlic parmesan sauce.

Recipe Pro Tips:

No crockpot? No problem. You can make this creamy chicken pasta in the oven. Mix up the sauce and load a baking dish up just as you would the crockpot. Bake, uncovered, for 30 minutes or until a meat thermometer inserted into the largest chicken breast reads 165°F.
What size crockpot is best? A 6 quart crockpot was used here. If your crockpot is larger, you can scale the recipe up for proper cooking. If it is smaller than 6 quarts, scale the recipe down.
Can I add the pasta to the crockpot raw? Do not try to add the pasta to the crockpot raw. While it might be tempting, there is not enough liquid in this dish to hydrate the pasta without drying the chicken out. Plus, the pasta will get mushy if you add the liquid with it.
Pasta turn out too thick? If you like a thinner pasta sauce you can add ¼ cup more of heavy cream and mix it well. This will thin it a bit without losing flavor. Add it after the chicken is cooked. The chicken will release juices when cooked so the thickness of the sauce will change by the time it’s ready to serve.
Add vegetables? You can definitely add vegetables to this dish! I love adding broccoli florets, sliced carrots, cubed potatoes, peas, or some combination. Just mix the veggies in with the sauce before adding the chicken to the crockpot.

Garlic parmesan chicken pasta serving on a round plate, sitting next to a fork.

How to Store Crockpot Chicken Pasta

To store: Once the chicken pasta has cooled completely, seal it in an airtight container. You can store it in the fridge for up to 4 days or in the freezer for up to 3 months.
To reheat: Allow the leftovers to thaw in the fridge (if applicable) before transferring them to a baking dish. Cove the baking dish with aluminum foil and bake at 350°F for 20 minutes or until heated through.
How to Freeze in advance: Mix up the sauce, place the chicken in a large freezer bag, pour the sauce over the chicken, and mix it around a bit to coat the chicken. Seal the bag and freeze for up to 3 months. When you are ready to enjoy, allow the chicken and sauce to thaw in the fridge before loading everything into the crockpot and cooking as you normally would and then place in the crockpot to cook.

What to Serve with this Crockpot Chicken Pasta:

Some of my favorite side dishes to go with this crockpot recipe are this creamy cucumber salad (to keep the cooking to a minimum), these cheddar biscuits, and this garlic roasted broccoli. Or check out these side dish recipes that are newer here:

Recipe

Print Pin

5 from 2 votes

Crockpot Chicken Pasta

This crockpot chicken pasta uses simple ingredients, a garlic parmesan sauce, and is one of the most delicous, creamy, cheesy, dinners that everyone will love!

Course Dinner, Main Course

Cuisine American

Prep Time 10

Cook Time 4

Total Time 4 10

Servings 1 cup servings

Calories 650kcal

Author Jessica Burgess

Equipment

slow cooker

Ingredients

12 ounce Buffalo Wild Wings Parmesan Sauce or similar
8 ounces cream cheese cubed and softened
¾ cup shredded parmesan cheese
½ cup shredded cheddar cheese
¼ teaspoon red pepper flakes
½ tablespoon minced garlic
1 teaspoon onion powder
¼ cup heavy cream
2 pounds boneless skinless chicken breasts
2 cups rotini pasta
Fresh chopped parsley to garnish optional

Instructions

Make the sauce. With a spoon or spatula, mix the parmesan sauce, cream cheese, parmesan, cheddar, red pepper flakes, garlic, onion powder, and heavy cream in the basin of your crockpot.
Load the crock pot. Nestle the chicken breasts into the cheesy garlic parmesan mixture and spoon some of it over the chicken to cover it.
Cook. Seal the crockpot and cook on low for 4 hours or on high for 2 hours. At the end of the cooking time, check the chicken with a meat thermometer before removing it from the crockpot. You'll know it's done when the thermometer reads 165°F.
Cook the pasta. 20 minutes before the cooking time for the chicken is up, cook the pasta per the package's instructions. Drain the pasta and set aside.
Shred. When the chicken is cooked, use two forks to shred it while still in the crock pot. Give everything a good stir to coat the chicken in sauce.
Put it all together. Add the cooked pasta to the crockpot and stir once more to coat the pasta.
Serve. Serve warm garnished with fresh parsley.

Nutrition

Mini Corn Dogs

July 5, 2024

Mini Corn Dogs are made using only a few simple ingredients, and they’re ready in under 10 minutes. Sure, you can buy pre-made mini corn dogs in the frozen section of the store but making a homemade version will leave you wondering why you didn’t make them sooner!

Hot dogs are a great party food, or a quick lunch or dinner. There are so many options from cooking regular hot dogs to making pigs in a blanket. You can even top them a hot dog chili sauce, or serve hot dogs on a hot dog bar when hosting a party.

Whatever your love for hot dogs include, these mini corn dogs will be a hit with the kiddos, for a party or to make for a fun meal at home and are fun to rotate with this Wiener Winks recipe.

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Ingredients Needed

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

Labeled ingredients for mini corn dogs recipe.

All-Purpose Flour – Be sure to avoid compacting the flour when measuring. Instead, spoon it into your measuring cup and level it off with a knife. This ensures the right amount for the recipe, as compacted flour can lead to dense, heavy corn dogs.
Cornstarch – Always mix cornstarch with a cold liquid before adding it to your recipe to avoid clumping. This creates a slurry that can smoothly incorporate into your mix, ensuring a well-textured final product.
Whole Milk – Always use whole milk, if possible, for recipes like this. It provides a creamy richness that lower-fat alternatives can’t match. Ensure your milk is fresh and at room temperature when you add it to avoid curdling.

How to Make Mini Corn Dogs

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

STEP 1: Heat vegetable oil. Pour enough oil into a large pan to cover approximately 4 inches of the base. Set your stove to medium-high heat until the oil reaches 350 degrees Fahrenheit.

STEP 2: Mix the dry ingredients. In a medium-sized bowl, combine the following ingredients: cornmeal, all-purpose flour, cornstarch, sugar, baking powder, salt, and pepper. Stir these together until they’re evenly mixed. (Photo 2)

STEP 3: Mix the wet ingredients. Whisk together one large egg and 1-½ cups of whole milk in a different bowl until well-blended. (Photo 3)

Steps 2-5 of how to make mini corn dogs.

STEP 4: Make the corn dog batter. Pour the egg and milk mixture into the bowl with the dry ingredients. Stir the mixture until it’s thoroughly combined. (Photo 4)

STEP 5: Coat the hot dogs. Use a pair of tongs to dip each hot dog half into the batter, ensuring they are fully coated. (Photo 5)

Mini corn dog being deep fried in oil, in skillet.

STEP 6: Fry the hot dogs in the hot oil. Once the oil is sufficiently heated, use the tongs to gently place the batter-coated hot dogs into the pan. Fry them for about 2-3 minutes or until they turn to golden brown perfection. Remove with a slotted spoon. It’s best to fry in small batches to prevent overcrowding.

STEP 7: Cool and serve. Allow the mini corn dogs to cool before serving. Pair them with sides like onion rings, french fries, or favorite condiments such as mustard or ketchup to enhance the taste. Enjoy your homemade mini corn dogs!

Cooked mini corn dogs on paper towel lined plate.

Recipe Pro Tips

Avoid Overmixing: For the best results when combining the wet and dry ingredients, stir until they’re mixed. Overmixing can lead to a dense and chewy corn dog.
Oil Temperature: Maintaining a steady oil temperature is crucial for golden, crispy mini corn dogs. If the oil isn’t hot enough, the corn dogs will be soggy and absorb too much oil.
Batter Consistency: If the batter is too thick, it won’t adhere well to the hot dogs and will drop off during frying. On the other hand, if it’s too thin, it won’t provide a sufficient coating. Aim for a batter thick enough to coat the back of a spoon.
Even Coating: Make sure the hot dogs are dry before you dip them in the batter. This helps the batter stick to the hot dogs and ensures an even coating.
Cool Down: Let your mini corn dogs cool on a wire rack after frying. This prevents them from becoming

Cooked mini corn dogs in red and white basket with cup of mustard.

Recipe FAQs

Can I use other types of sausages instead of hot dogs?

Yes, you can. Feel free to experiment with different types of sausages, such as bratwursts, Italian sausages, or even breakfast sausages. Just keep note that this might alter the flavor of your mini corn dogs.

Is the cornstarch necessary in this recipe?

While it’s not absolutely necessary, the cornstarch helps to give the batter a light and crispy texture. If you omit it, your mini corn dogs may have a soggier batter.

Can I make these mini corn dogs in the oven instead of deep frying?

Yes, you can bake the mini corn dogs in the oven. After coating the sausages in batter, arrange them on a baking sheet lined with parchment paper. Bake at 375°F (190°C) for 20-25 minutes or until golden brown. However, remember that baking will not give you the same crispy texture as deep frying.

Can I make the batter ahead of time?

Yes, you can make the batter ahead of time. Simply prepare the batter, cover it, and store it in the refrigerator. When ready to cook, let the batter come to room temperature before dipping the hot dogs.

What can I do if my batter is too thick or too thin?

If your batter is too thick, you can thin it by adding a little more milk. If it’s too thin, add more cornmeal and flour until it reaches the right consistency. Remember, you’re aiming for a batter that can stick to the back of a spoon.

Can I use this easy recipe to make regular-sized corn dogs?

Of course! Instead of using halved hot dogs, leave them whole. You may need to adjust your cooking time to ensure the corn dog is cooked through. As a larger corn dog will require longer frying time, be sure to keep the heat at a medium level to prevent the outside from burning before the inside is done.

What to Serve with Mini Corn Dogs

Mini corn dogs are a versatile crowd-pleaser that pairs well with various dishes. For a classic combination, serve them with French fries or sweet potato fries. A side of coleslaw or a fresh garden salad provides a refreshing contrast to the rich, perfect corn dog.

If you want to try something different, why not pair them with my chili recipe or these meaty baked beans? Consider traditional ketchup and mustard for dipping, or venture out with a spicy sriracha mayo or a sweet honey mustard.

Mini corn dogs in basket with french fries.

Storage

Leftover Mini Corn Dogs: To store your homemade mini corn dogs, allow them to cool completely before arranging them in a single layer in an airtight container. They can be kept in the refrigerator for up to 3 days.

To reheat: simply place them on a baking tray and warm them in the oven at 375°F (190°C) for 10-15 minutes or until heated through.

To freeze: If you’d like to freeze them for later use, place the cooled mini corn dogs in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months.

To reheat frozen corn dogs: bake in the oven at 375°F (190°C) for 20-25 minutes or until hot and crispy. There’s no need to defrost them beforehand. However, freezing might alter the texture slightly, but the taste should remain delicious.

More Recipes You’ll Love

Are you feeling inspired to try more hot dog recipes? You could start with a BLT Hot Dog for something a little different. Or you could try Buffalo Chicken Dog if you are tired of your usual hot dog sausages.

Recipe

Mini corn dogs in food basket with red and white paper, with a cup of mustard.

Print Pin

5 from 3 votes

Mini Corn Dogs

Mini corn dogs are easy to make at home with just a few simple ingredients! You'll have homemade mini corn dogs ready to eat in under 10 minutes!

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 2

Total Time 7

Servings mini corn dogs

Calories 214kcal

Author Jessica Burgess

Ingredients

1 cup cornmeal
1 cup all purpose flour
1 tablespoon cornstarch
¼ cup sugar
4 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon pepper
1 large egg
1-½ cups whole milk
5 hot dogs halved
1 quarter vegetable oil for fryer

Instructions

Add oil to a large pan, covering about 4 inches of the bottom and heat to 350 degrees.
In a medium mixing bowl, combine cornmeal, flour, cornstarch, sugar, baking powder, salt, and pepper together using a fork. Mix well.
In a separate mix bowl, beat together the milk and egg well.
Add egg mixture to dry ingredients and mix until well combined.
Dip each hot dog in the batter using a pair of tongs.
When the oil is ready, carefully lower the covered hot dogs into the oil for 2-3 minutes or until golden brown. Work just a handful of hot dogs at a time.
Allow mini hot dogs to cool before serving. Serve with french fries, mustard, and ketchup.

Notes

Avoid Overmixing: For the best results when combining the wet and dry ingredients, stir until they’re mixed. Overmixing can lead to a dense and chewy corn dog.
Oil Temperature: Maintaining a steady oil temperature is crucial for golden, crispy mini corn dogs. If the oil isn’t hot enough, the corn dogs will be soggy and absorb too much oil.
Batter Consistency: If the batter is too thick, it won’t adhere well to the hot dogs and will drop off during frying. On the other hand, if it’s too thin, it won’t provide a sufficient coating. Aim for a batter thick enough to coat the back of a spoon.
Even Coating: Make sure the hot dogs are dry before you dip them in the batter. This helps the batter stick to the hot dogs and ensures an even coating.
Cool Down: Let your mini corn dogs cool on a wire rack after frying. This prevents them from becoming soggy from steam heat if you place them directly on a plate.

Nutrition

Lemon Pepper Salmon Recipe

June 28, 2024

This Lemon Pepper Salmon is a great, easy, dinner idea. It comes together very quickly and requires minimal ingredients but does not skimp on flavor.

Lemon Pepper Salmon filets on baking sheet lined with aluminum foil.

The lemon pepper crust makes each bite of salmon burst with lemony flavor and the sharpness of pepper to balance. Serve with rice and your favorite greens, like roasted broccoli or green beans.

I absolutely love cooking this salmon and enjoying it as is for dinner or even slicing it in to small pieces and serving on top of this salad recipe or on top of this cream cheese pasta.

Salmon is so versatile. I’ve used it in many ways, and some of my favorite ways are in a salmon slider recipe and even chopping up salmon and making a fried salmon patty. But this lemon pepper salmon is definitely a go-to, easy dinner the whole family loves.

Ingredients Needed

Here’s what you’ll need to make lemon pepper salmon. I’ve provided key notes about some of the ingredients below but make sure to also see the full recipe card with ingredient amounts and instructions.

Ingredients for lemon pepper salmon recipe, sitting on counter.

Ingredient Notes:

Pepper: If you want to use the lemon pepper premade seasoning, to save time, I suppose it would work too. But do not skimp on the lemon juice or lemon zest. It makes a big difference.
Parsley: Fresh is recommended but if dried is all you have, that works in a pinch!

How to Make Lemon Pepper Salmon

Trust me when I say this is one of the easiest dinner recipes you can make! Simply place the salmon filets in a baking dish, mix up a lemon seasoning mixture, brush on the fish, and bake!

Lemon juice, zest, pepper, salt, garlic powder, and oil in small clear bowl.

Preheat your oven to 400°F (200°C).
In a bowl, whisk together olive oil, lemon zest, lemon juice, black pepper, garlic powder, and a pinch of salt to create the lemon pepper crust.

Uncooked salmon filets on baking sheet that's lined with aluminum foil.

Place the salmon filets on a foiled-lined baking sheet. Pat them dry with paper towels. Create a foil ridge around the salmon with the foil, like a pizza crust.

Lemon peppers salmon filets on baking sheet that's lined with foil.

Brush the Lemon Pepper mixture over the top of each salmon filet, ensuring an even coating.
Bake the salmon in the preheated oven for 12-15 minutes or until the salmon is cooked through and easily flakes with a fork.

Baked lemon pepper salmon on baking sheet lined with foil.

Take the salmon out of the oven and let it rest for a couple of minutes.
Garnish with lemon slices and fresh parsley. Serve and enjoy.

Top Tips to Make This Recipe a Success

Aluminum Foil: Cook the salmon in aluminum foil allows the salmon to retain the juices but also makes the skin crispy.
How to Know if Salmon is Done: A great way to test the doneness of the salmon is to take it out of the oven, using a fork, and peel away at the sides of the salmon. If it is flaky and comes apart easily, then it is done cooking. If it is a little bit firm and does not flake, then it needs a couple more minutes.
Extra Flavor: Sprinkle it with fresh lemon juice, just before serving and eating. It adds a little bit more freshness to the dish.

Love lemon recipes? Try serving this lemon blondies recipe after this salmon to really tie in the lemon flavor.

Similar Recipes You’ll Love

To keep the seafood theme going this mussels recipe is easy to make and better than the restaurant!

If you love easy recipes like this one, I think you’ll also love these similar recipes for dinner:

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Lemon Pepper Salmon sitting on rice, next to broccoli, on round plate.

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Lemon Pepper Salmon Recipe

This lemon pepper salmon recipe uses simple ingredients, is easy to make in the oven, and ready in only 20 minutes!

Course Dinner, Main Course

Cuisine American

Diet Low Calorie

Prep Time 5

Cook Time 15

Total Time 20

Servings filets

Calories 312kcal

Author Jessica Burgess

Ingredients

4 salmon filets about 4-5 ounces each, skin-on
2 Tablespoons olive oil
1 zest of lemon
2 Tablespoons lemon juice
1 Tablespoon freshly ground black pepper
1 teaspoon garlic powder
salt to taste
lemon slices if desired as a garnish
fresh parsley if desired as a garnish

Instructions

Preheat your oven to 400°F (200°C).
In a bowl, whisk together olive oil, lemon zest, lemon juice, black pepper, garlic powder, and a pinch of salt to create the lemon pepper crust.
Place the salmon filets on a foiled-lined baking sheet. Pat them dry with paper towels. Create a foil ridge around the salmon with the foil, like a pizza crust.
Brush the lemon pepper mixture over the top of each salmon filet, ensuring an even coating.
Bake the salmon in the preheated oven for 12-15 minutes or until the salmon is cooked through and easily flakes with a fork.
Take the salmon out of the oven and let it rest for a couple of minutes.
Garnish with lemon slices and fresh parsley if desired. Serve and enjoy.

Notes

How to Know if Salmon is Done: A great way to test the doneness of the salmon is to take it out of the oven, using a fork, and peel away at the sides of the salmon. If it is flaky and comes apart easily, then it is done cooking. If it is a little bit firm and does not flake, then it needs a couple more minutes.

Extra Flavor: Sprinkle it with fresh lemon juice, just before serving and eating. It adds a little bit more freshness to the dish.

Nutrition

Flavored Butter Recipes (Compound Butter)

June 26, 2024

Flavored butter recipes are so easy to make, rich and delicious, and are compound butters that are perfect to top your favorite bread, or steak recipe with! Go the extra step and make your flavored butter recipe using this homemade butter recipe, that’s easy to make!

Learn below, how to make garlic & herb butter, lemon & dill butter, cinnamon & honey, honey and orange, and sun-dried tomato butter!

Different flavored butters lined up on parchment paper, sliced and ready for serving.

How to Use Flavored Butter

There are so many different ways you can use flavored butter, whether its as a topping for your favorite protein, on a baked potato, a homemade bagel (even add it to a bagel bar for breakfast), homemade biscuits, or even to add to a vegetable like can of green beans! Whip up your favorite flavor of butter below, and store it to use over and over again!

Ingredients Needed

I’ve broken up the ingredients for each type of butter below, notes about a few of the ingredients. The recipe card below will also list out the ingredient amounts for each flavor. Note: You do not have to make every kind of butter in this recipe. Simply pick the the flavor you’d like, and the ingredients are broken out below.

Labeled ingredients showing how to make 5 different kinds of flavored butter.

Homemade Butter Recipe

You can use storebought butter to make compound butter but if you have time, it would be wonderful to make this homemade butter recipe that makes about 1 pound of butter that you can work with to make different flavors. Or, you can use some of it to make flavored butters or leave it plain to enjoy as well.

Garlic and Herb Butter

Small clear bowl with butter and garlic and fresh herbs add to the butter.

½ cup butter (1 stick)
½ tablespoon minced garlic
¼ teaspoon rosemary, minced
¼ teaspoon thyme, minced
¼ teaspoon oregano, minced

Cinnamon and Honey Butter

Cinnamon honey butter in clear glass bowl.

½ cup butter (1 stick)
¼ teaspoon vanilla extract
½ teaspoon ground cinnamon
1 tablespoon honey

Lemon Dill Butter

½ cup butter (1 stick)
½ tablespoon lemon zest
1 teaspoon lemon juice
½ tablespoon finely chopped dill

Sundried Tomato Basil Butter

½ cup butter (1 stick)
1 tablespoon minced sundried tomato
⅛ teaspoon ground black pepper
½ tablespoon finely chopped basil

Orange Honey Butter

½ cup butter (1 stick)
½ tablesppon orange zest
½ teaspoon orange juice
½ tablespoon honey

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

How to Make Compound Butter

All of the butter varieties are made the same way! See below the steps on how to make each butter, and even store them for later if desired.

STEP 1. Mix. In a small bowl, mix all ingredients until smooth and creamy. I used a small spoon to quickly incorporate the ingredients into the butter but a hand or stand mixer is a great choice as well, especially if you are doubling or tripling the recipes.

STEP 2. Let the butter rest. Once your butter flavors are mixed and smooth, you’ll want to let them sit at room temperature for about 15 minutes to allow the flavors to combine and saturate the butter.

STEP 3. Chill. You can enjoy your flavored butter right away, served fresh and soft, or you can chill them in your refrigerator to enjoy a firmer butter at a later time. See how to below:

How to Store Flavored Butter:

To save the butter for later: Press the individual butters into an airtight container or roll them in plastic wrap or parchment paper. Just spoon the butter onto the wrap and roll it up with twisted ends for freshness. Place them in your refrigerator for at least 15 minutes for firm texture.

Can I use dried herbs instead of fresh? Fresh is best, but you can absolutely use dried and jarred ingredients. I will say though, that the dried herbs do not have the smooth-flowing texture that fresh ingredients give you. They cause a bit of a grainy texture.

Flavored butter sliced on a cutting board.

More Condiment Recipes You’ll Love

It’s so fun to keep homemade condiments on hand to top those favorite recipes with! Here are similar recipes that I think you’ll also love:

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Close up of slices of flavored butter on a cutting board.

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Flavored Butter Recipes

These 5 different flavored butter recipes are so easy to make and so delicious! Garlic and herb, lemon and dill, cinnamon and honey, orange and honey and sundried tomato butter!

Course Side Dish

Cuisine American

Prep Time 5

Cool Time 30

Total Time 35

Servings ½ cup servings

Calories 840kcal

Author Jessica Burgess

Ingredients

Garlic & Herb Butter

½ cup butter Get my homemade butter recipe if desired
½ Tablespoon minced garlic
¼ teaspoon fresh rosemary minced
¼ teaspoon fresh thyme minced
¼ teaspoon fresh oregano minced

Cinnamon Honey Butter

½ cup butter Get my homemade butter recipe if desired
¼ teaspoon vanilla extract
½ teaspoon ground cinnamon
1 Tablespoon honey

Lemon Dill Butter

½ cup butter Get my homemade butter recipe if desired
½ Tablespoon lemon zest
1 teaspoon lemon juice
½ Tablespoon fresh dill finely chopped

Sundried Tomato Basil Butter

½ cup butter Get my homemade butter recipe if desired
1 Tablespoon sundried tomatoes minced
⅛ teaspoon ground black pepper
½ Tablespoon fresh basil finely chopped

Orange and Honey Butter

½ cup butter Get my homemade butter recipe if desired
½ Tablespoon orange zest
½ teaspoon orange juice
½ Tablespoon honey

Instructions

For All Flavored Butters

Mix. In a small bowl, mix all ingredients until smooth and creamy. Use a small spoon to quickly incorporate the ingredients into the butter. However, a hand or stand mixer is a great choice as well, especially if you are doubling or tripling the recipes.
Let the butter sit. Once your butter flavors are mixed and smooth, you'll want to let them sit at room temperature for about 15 minutes to allow the flavors to combine and saturate the butter.
Chill. You can enjoy your flavored butter right away served fresh and soft or you can chill them in your refrigerator to enjoy a firmer butter at a later time.
To store for later: you can press them into an airtight container or roll them in plastic wrap or parchment paper. Just spoon the butter onto the wrap and roll it up with twisted ends for freshness. Place them in your refrigerator for at least 15 minutes for firm texture.

Nutrition

Sheet Pan Chicken and Vegetables

June 25, 2024

You’re going to love this Sheet Pan Chicken and Vegetables recipe. It’s the perfect blend of simplicity and flavor, ideal to add your favorite seasonings and sauces if desired. It’s great for picky palates as is but adding spices, teriyaki sauce or garlic butter can ramp up the flavor a lot.

Sheet pan chicken and vegetables baked and on the counter.

Just toss the chicken and a medley of veggies onto a sheet pan, drizzle with olive oil, season, and you’re good to go! Believe me, this is the kind of easy, tasty dinner your whole family has been looking for!

This sheetpan dinner is perfect for “Tray Bake Thursday” in your Dinner Theme System too!

The great thing about sheet pan dinners is that you can make loads of different types of sheet pan recipes. Fancy something sweet? Try making these Sheet Pan Pancakes - Cinnamon Swirl. Or, for another savory option, make these Baked Pork Chops with Veggies.

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Why You’ll Love This Recipe

Versatile and customizable: One of the things that makes this Sheet Pan Chicken and Veggies so great is its versatility. Don’t have a zucchini on hand? No problem, swap it out for another veggie you have in your fridge. You can mix and match the vegetables to suit your tastes and dietary needs. You can also add more seasonings if you have favorites. See below for more ideas!
Minimal clean-up: This meal is a dream come true for the dish-averse. All you need is a single sheet pan, meaning less cleaning up after a delicious dinner. You can spend that saved time relaxing or maybe even try one of our other fantastic recipes!

Ingredients Needed

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

Marinade Ingredients

Labeled ingredients for marinade for baked chicken and vegetables.

Sheetpan Ingredients

Labeled ingredients for baked chicken and vegetables.

Yukon Gold Potatoes – These potatoes are a great choice due to their buttery flavor and firm texture. They hold up well during baking and don’t get mushy. Plus, you don’t need to peel them, just a good scrub is enough.
Carrots – Look for firm, bright orange carrots with no cracks. Carrots add a sweet and earthy flavor to the dish. You can peel them if you’d like, but it’s not necessary, especially if they’re organic. Have extra carrots? Try these air fryer carrots too.
Red Onion – These onions add a milder and slightly sweet flavor. Remember to cut them into thin wedges so they’ll cook at the same rate as the other veggies on the sheet pan.
Yellow Squash – Adding a great pop of color, yellow squash is tender and has a fairly neutral flavor that works well in this dish. Always look for squash that feels heavy for its size and has a vibrant color with no blemishes or soft spots.
Chicken Breasts – Boneless chicken breasts work perfectly for this easy dinner.

Substitutions

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

Yukon Gold Potatoes – If you can’t get hold of these, just use any other type of potato. Red potatoes are a good option; they’ll stay firm and won’t become mushy when baked. Sweet potatoes can also be used as a nutritious and slightly sweeter alternative.
Carrots – If you need a substitute for carrots, parsnips are an excellent choice. They have a similar texture and are sweet, just like carrots. You could also use bell peppers, which will add a different flavor but are delicious when roasted.
Red Onion – Shallots or white onions can be used in place of red onions. They have a slightly stronger flavor, but when cooked, they’ll mellow out and add a great taste to your dish.
Zucchini – Green beans can replace zucchini. They will add a nice crunch to your sheet pan meal. For a softer texture, eggplant and brussels sprouts are also a good alternative.
Yellow Squash – If you don’t have yellow squash, you could use zucchini. They have a similar texture and flavor. Another option is bell peppers, which would add a little sweetness to the dish.
Olive Oil – If you’re out of olive oil, avocado oil is a great substitute. It has a high smoke point, making it ideal for roasting. If you don’t have that, melted butter also works well and adds a lovely richness to the vegetables.

Add More Flavor + Ingredients

This recipe is lightly seasoned to allow for your favorite seasonings and to be picky-palate friendly. Here are some suggestions to ramp up the flavor…

Add more protein: If you’re looking to amp up the protein content, feel free to toss in some cubed tofu or chickpeas along with the chicken. They’ll soak up the flavors beautifully, adding an extra layer of complexity to your meal.
Go spicy: For those who like their meals with a bit of a kick, sprinkle some red chili flakes or garlic pepper before baking, or drizzle your finished sheet pan with some hot sauce. This will certainly add some heat to your Sheet Pan Chicken and Veggies!
Cheese lovers: Sprinkle your favorite grated cheese over the chicken and veggies about 5 minutes before they’re done baking. The cheese will melt and add a delicious creamy texture. Parmesan, cheddar, or mozzarella would work great.
Extra crunch: For an added crunch, sprinkle some slivered almonds or sunflower seeds over the top before serving. The nuts and seeds not only give a pleasant crunch but also add a bit of healthy fat.
Go Mediterranean: Swap out the oregano for some rosemary and thyme, add some sliced olives and feta cheese, and you’ve got yourself a Mediterranean twist to this sheet pan chicken recipe.

How to Make Sheet Pan Chicken and Vegetables

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

STEP 1: Make the marinade. Make the marinade by mixing its ingredients in a small bowl. Add the chicken pieces to a large bowl or plastic bag, pour the marinade over them, and ensure they’re fully coated. Chill the marinated chicken in the fridge for at least 30 minutes.

STEP 2: Add the vegetables. Scatter the potatoes, carrots, red onion, zucchini, and squash in an even layer on a large sheet pan. Drizzle them with olive oil, season with salt and pepper as you like, and give everything a good mix.

Collage showing steps 1-4 to make baked chicken and vegetables.

STEP 3: Roast in the oven. Stick the baking sheet in the oven (preheated to 400°F) and let everything roast for about 15-20 minutes.

STEP 4: Stir the ingredients. Pull the sheet out of the oven, give the veggies a stir, then nestle the chicken pieces among them. Pour any leftover marinade over the chicken.

Baked chicken and vegetables on baking sheet.

STEP 5: Cook until the chicken is hot. Pop the sheet back into the oven for another 15-20 minutes, or until the chicken is cooked through (it should hit an internal temperature of 165°F) and the veggies are tender.

STEP 6: Garnish and serve. If you’re feeling fancy, sprinkle some freshly chopped parsley over everything and serve with lemon wedges on the side. Make sure to eat it while it’s still hot.

Sheet pan vegetables and chicken on baking sheet, with wooden spatula scooping a serving.

Recipe Pro Tips

Don’t overcrowd the pan: Ensure the ingredients are spread out in a single layer on the pan. Overcrowding can result in steamed veggies instead of the desired crispy, roasted effect.
Cut veggies uniformly: Make sure your veggies are cut into similar-sized pieces so that they cook evenly.
Marinate the chicken: Marinating the chicken enhances its flavor. If you have the time, marinate it overnight for maximum taste.
Don’t skip the preheat: Preheating your oven is crucial as it ensures your chicken and veggies start to cook as soon as they hit the heat.
Rotate pan for even cooking: Halfway through cooking, rotate your pan to ensure even roasting.
Check the chicken’s temperature: Use a meat thermometer to verify the chicken is cooked to a safe internal temperature of 165°F.
Customize to your liking: Feel free to swap out any of the veggies for what you have on hand or what’s in season, and even add on other seasonings to give this even more flavor.

Sheet pan chicken and vegetables serving on white plate.

Recipe FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Both juicy chicken thighs and breasts work well for this easy recipe. Just remember that thighs might take a little longer to cook.

Can I add other types of veggies?

Yes! This great recipe is super versatile. You can add different veggies like bell peppers, broccoli, tomatoes, or mushrooms. Just keep in mind the cooking times may vary.

Is marinating the chicken necessary?

While marinating the chicken isn’t absolutely necessary, it does help to infuse the meat with more flavor. If you’re short on time, even a quick 30-minute marinade can make a difference!

Can I use dried herbs instead of fresh herbs?

Yes, dried herbs can be used in place of fresh. Generally, you’ll want to use ⅓ of the amount of dried herbs as you would fresh since dried herbs are more potent.

Can I prepare this dish ahead of time?

Yes, you can chop all the veggies and make the marinade ahead of time. You can even marinate the chicken overnight. Just remember to take it out of the fridge about 30 minutes before cooking to let it come up to room temperature.

What to Serve with Sheet Pan Chicken and Vegetables

The beauty of this Sheet Pan Chicken and Veggies recipe is that it’s a complete meal on its own! However, if you’re looking to add a little something extra to the dinner table, here are a few ideas:

Quinoa or Rice: A side of fluffy quinoa or rice would complement the chicken and veggies quite well, soaking up any delicious juices left on the plate.
Green Salad: A fresh green salad with a tangy vinaigrette can provide a crisp, refreshing contrast to the roasted flavors in the dish.
Bread: Try serving it with some warm homemade Italian bread, cheesy pull-apart bread, or frozen garlic bread. It’s perfect for mopping up any flavorful bits left behind.

Fork scooping a bite of baked chicken and vegetables off of a white plate.

Storage

Storing and freezing this Sheet Pan Chicken and Veggies is quite straightforward. Let the leftovers cool down to room temperature. Once cooled, transfer them into airtight container and place them in the refrigerator. They will stay good for up to 4 days.

As for freezing, you can indeed! Place the cooled leftovers in freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months.

The next time you’re ready to eat, let them thaw overnight in the fridge and then reheat in the microwave or oven until hot. Remember, the veggies might not be as crisp when reheated, but they will still be delicious!

More Chicken Recipes You’ll Love

Chicken works for almost any meal, and there’s always something new to try. Want a simple lunchtime option? Then try these Fried Chicken Sliders. Or, for a slow cooker option, you could make Easy Slow Cooker Shredded Chicken.

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Baked chicken and vegetables on a sheet pan.

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Sheet Pan Chicken and Vegetables

This Sheet Pan Chicken and Vegetables recipe is the perfect blend of simplicity and flavor! Simple ingredients, and even the perfect base to add more of your favorite seasonings.

Course Dinner

Cuisine American

Diet Low Calorie

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 476kcal

Author Jessica Burgess

Ingredients

Chicken and vegetables:

2-3 boneless skinless chicken breasts cut into ½-inch pieces
4 cups Yukon gold potatoes quartered
3 large carrots sliced
1 large red onion cut into thin wedges
1 zucchini sliced into halves
1 yellow squash sliced into halves
2 tablespoons olive oil
Salt & pepper to taste
optional seasonings such as, garlic butter, lemon-pepper, seasoning blends such as Mrs. Dash's, parmesan cheese

Marinade:

¼ cup olive oil
5 cloves chopped garlic
2 teaspoons lemon juice
1 teaspoon oregano
1 teaspoon salt
½ teaspoon pepper

Instructions

In a small bowl, combine all marinade ingredients. Add diced chicken pieces to a large bowl or plastic bag. Pour marinade over chicken and coat completely. Place in the refrigerator to marinate until needed (30 minutes minimum).
On a large baking pan, toss in the potatoes, carrots, red onion, zucchini, and squash with olive oil, salt, and pepper to taste.
Bake at 400°F for 15-20 minutes.
Remove vegetables from the oven, stir, and arrange chicken among the vegetables.
Drizzle any remaining marinade over the chicken and season with optional other seasonings if desired.
Bake for another 15-20 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
Garnish with fresh chopped parsley and lemon wedges, if desired. Serve while hot.

Notes

If you start marinating the chicken before preparing the vegetables, the chicken will be more tender because of the longer marinating time.
To make things easier, use the plastic zip-loc bag to marinate the chicken.
The seasonings and amount of vegetables can be adjusted to your liking. This recipe is lightly seasoned/flavored, to not overwhelm picky palates. Adding your favorite seasonings or sauces may be required.

Nutrition

Air Fryer Carrots

June 24, 2024

This Air Fryer Carrots recipe is not only an easy, quick, side dish recipe, but they’re absolutely delicious because they’re coated with cinnamon, maple syrup, and a few other simple ingredients!

In just 15 minutes, these carrots pair perfectly with dishes such as baked chicken cutlets and Crock Pot pork tenderloin.

If you are new to your Air Fryer, check out my collection of 25+ Easy Air Fryer Recipes for Beginners that are perfect to get the hang of your new gadget. Or for another simple side dish using the Air Fryer, try these Frozen Sweet Potato Fries in the Air Fryer.

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Why You’ll Love This Recipe

Versatility: These perfect air fryer carrots can accompany a wide range of main dishes, fitting perfectly into almost any meal. Whether it’s a fancy holiday dinner or a simple weeknight meal, they add a touch of elegance and a burst of flavor.
Effortless cleanup: Thanks to the air fryer, there’s minimum fuss and mess in the kitchen. You’ll find yourself with more free time and less dishwashing, making this recipe a true win-win for the entire family.

Ingredients Needed

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

Labeled ingredients for carrots that are roasted in the air fryer.

Carrots – Choose large carrots that are bright orange, firm to the touch, and of uniform size for even cooking. Remember to peel them before starting the recipe to remove any dirt and to promote a smoother texture.
Maple Syrup – Always opt for pure maple syrup rather than artificial or flavored ones. The pure form has a distinct, rich flavor that cannot be matched by substitutes and will give your carrots an irresistibly natural sweetness.
Ground Cinnamon – Just a pinch of cinnamon can inject a warm, spicy undertone to the carrots. Be careful not to overdo it - a little goes a long way. Store your ground cinnamon in a cool, dark place to maintain its potency.

Substitutions

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

Carrots – If you’re out of whole carrots, parsnips make a good substitute as they have a similar texture when cooked and a slightly sweet flavor.
Maple Syrup – If you don’t have maple syrup, honey can be used as a sweetener instead. Be aware that honey has a somewhat stronger flavor that may slightly change the overall taste of the dish.
Ground Cinnamon – If you don’t have ground cinnamon, you can use ground nutmeg or allspice. Both have a warm, sweet flavor somewhat similar to cinnamon.
Parsley – If you don’t have parsley, cilantro or chives can be used as a garnish instead. Both offer a fresh, vibrant flavor, with cilantro adding a slight citrusy note and chives contributing a mild onion-like taste.

Variations

Spice it up- Add a hint of heat by sprinkling red pepper flakes over the carrots before air frying them. It can balance the sweetness and bring an exciting flavor contrast.
Herb Carrots- Mix in some dried or fresh herbs like rosemary or thyme to the carrots before cooking to infuse them with a delightful savory note.
Citrusy Carrots- Give your carrots a bright, tangy twist by adding a splash of lemon juice or orange zest before cooking. The citrusy flavor pairs incredibly well with the sweetness of maple syrup.
Cheesy Carrots- Before the final minutes of cooking, sprinkle some Parmesan cheese on top of the carrots for a delectably cheesy crunch.
Balsamic Glaze- Replace maple syrup with balsamic glaze for a more tangy and sophisticated flavor profile. Remember, balsamic glaze is quite potent, so use sparingly.

How to Make Air Fryer Carrots

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

STEP 1: Heat your Air Fryer. Preheat your Air Fryer to 375°F.

STEP 2: Prepare the carrots. Cut the peeled carrots into 3-inch pieces. Quarter these and place carrots in a large mixing bowl.

STEP 3: Make the dressing. In a small bowl, combine 1 tablespoon of extra virgin olive oil with 2 tablespoons of maple syrup. Mix until well combined.

Image collage showing steps 1-4 of how to make carrots in the air fryer.

STEP 4: Coat the carrots. Pour this mixture over the carrots in a large bowl. Ensure each carrot piece is coated.

STEP 5: Season the carrots. Add ½ teaspoon of kosher salt, ¼ teaspoon of black pepper, and ¼ teaspoon of ground cinnamon to the carrots. toss carrots until all the carrot pieces are evenly seasoned.

STEP 6: Cook in the Air Fryer. Transfer the seasoned carrots to the Air Fryer basket. Bake at 375°F for about 15 minutes, or until they are tender when pierced with a fork.

STEP 7: Garnish and serve. Sprinkle flat-leaf parsley on the cooked carrots as garnish. Serve while hot.

Cooked air fryer carrots on a white plate, sitting in front of the air fryer.

Recipe Pro Tips

Evenly cut carrots: Cutting the carrots into even pieces will help ensure that they all cook at the same rate. Uneven pieces may result in some carrots being overcooked while others are undercooked.
Never crowd the air fryer: Piling too many carrots in the air fryer at once can result in them not cooking evenly. It’s best to cook in batches if necessary to ensure each carrot piece crisps up nicely.
Shake the basket: Halfway through the cooking time, shake the basket to turn the carrots. This will help them to cook evenly and achieve a perfect, crispy texture.
Taste and adjust: After the carrots are cooked, taste one and adjust the seasoning if needed. Remember, the flavor of the carrots intensifies as they cool so a little seasoning goes a long way.
Serve immediately: Air fryer carrots are best served immediately while they’re still warm and crispy. If they sit too long, they can become soft.

Recipe FAQs

Can I use baby carrots for this recipe?

Absolutely, you can substitute full-sized carrots with baby carrots. However, you might need to adjust the cooking time as they could cook faster due to their smaller size.

My carrots turned out a bit too soft. What did I do wrong?

It’s possible that the carrots were cut too thin or they were left to cook for too long. Make sure to cut the carrots into even pieces, and always check on the carrots a bit earlier than the recommended cooking time to ensure they have reached your desired level of tenderness.

Can I use a different type of oil instead of olive oil?

Yes, you can replace olive oil with other types of oil like canola oil, vegetable oil, or avocado oil. However, keep in mind that different oils can subtly affect the final flavor of this easy side dish.

Do I need to peel the carrots before air-frying them?

Peeling the carrots is recommended for this recipe as it removes any dirt and promotes a smoother texture. However, if you prefer, you can thoroughly wash and scrub the carrots instead of peeling them.

Can I use this recipe with other vegetables?

Absolutely! This recipe works great with other root vegetables such as parsnips, beetroot, or sweet potatoes. Just be aware that different vegetables may require different cooking times.

Storage

Leftover Air Fryer Carrots can be stored in an airtight container in the refrigerator for up to 5 days. Make sure the carrots are fully cooled before storing them to avoid condensation, which can make them soggy.

While you can technically freeze cooked carrots, it is not highly recommended for this recipe. Freezing and thawing may alter the texture of the carrots, causing them to become soft and lose their crispiness.

More Carrot Recipes You’ll Love

Have some carrots left after making this recipe? You could try this Carrot Walnut Cake that’s a great sweet treat that is still packed with the goodness of carrots. Or for another simple side dish, make some Carrot Salad that pairs well with loads of main courses for the whole family. Or, here are other recipes that use carrots that you’ll love:

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Close up of cooked air fryer carrot slices.

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Air Fryer Carrots

Air Fryer Carrots are easy to make, ready in about 20 minutes, and seasoned perfectly with ingredients like cinnamon and maple syrup.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 152kcal

Author Jessica Burgess

Ingredients

32 ounces carrots peeled
1 tablespoon extra virgin olive oil
2 tablespoons maple syrup
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon ground cinnamon
Flat-leaf parsley for garnish optional

Instructions

Preheat the Air Fryer to 375°F.
Next cut the peeled carrots into 3-inch pieces and then quarter the 3-inch sections. Then place in a large mixing bowl.
In a separate small mixing bowl, add 1 tablespoon extra virgin olive oil, and 2 tablespoons of maple syrup and whisk together until well blended.
Then pour the wet ingredients over the prepared carrots and toss until all of the cut carrots are coated.
Then season – add ½ teaspoon kosher salt, ¼ teaspoon black pepper, ¼ teaspoon ground cinnamon to the bowl of cut carrots and toss until all of the carrots are coated with seasoning.
Place the seasoned carrots in the basket and bake at 375°F for 15 minutes or until tender when pierced with a fork.
Garnish with flat-leaf parsley if desired, and serve hot

Notes

TIP: Take care when cutting the carrots into quarters so that they are not too thin. The taste will not be affected however thinner quarters will tend to shrivel when fully cooked.

Nutrition

Banana Pudding Poke Cake

June 21, 2024

Banana Pudding Poke Cake is made using a yellow cake mix, banana pudding, Cool Whip, and a few other ingredients to create this easy cake recipe that is incredibly moist, and delicious any time of year.

The ingredients used are simple and commonly on hand, so this can be a dessert recipe that you can turn to when you need something to make in a pinch. (Just make sure to allow at least 3 hours of resting time to allow the pudding to absorb in to the cake.)

Slice of banana pudding poke cake on a spatula.

My old fashioned banana pudding recipe is a favorite in our house, so when this banana pudding poke cake made an appearance, I knew it would be a hit. It adds a whole new texture to a banana pudding recipe, and when served cooled, it’s an incredible summer recipe too. This coconut poke cake was also a big hit with its tropical flavor and creamy texture.

These banana pudding brownies, and this banana pudding dip are two other recipes that tend to show up in the summertime!

This recipe is part of my collection of potluck dessert ideas that are easy to make and easy to serve.

Banana pudding poke cake in rectangular baking dish.

Banana Pudding Poke Cake Ingredients

You’ll see below which ingredients are used to make this easy banana cake recipe but I'll provide notes below on some of the key ingredients.

Ingredients for banana pudding poke cake.

Cake Mix – I use a yellow cake mix for this recipe and it’s recommended. However I’m sure a different flavor, such as white, would work well too.
Pudding – This recipe calls for the 5.1 ounce box. If you can’t find it, you can use 2 of the 3.4 ounce packages with the amount of milk needed to make the pudding on the back of the packages. Make sure your pudding layer on top isn't too thick though because you’ll want it thin enough to drip down inside of the holes. So once it gets to your desired thickness, stop pouring and enjoy the rest of the pudding as is.
Bananas – You can omit the bananas. They add a beautiful touch to the cake, but after a few hours the bananas start to brown and it's not so pretty anymore. Have extra bananas? Consider this banana bread pudding or this banana cream pie.
Milk – This recipe works with whole milk, skim milk, and oat milk.

How to Make Banana Pudding Poke Cake

It’s very easy to make this poke cake! I’ll walk you through how to put this together!

Preheat your oven to 350℉ and grease your baking dish.
Make the cake by stirring together the cake mix, 3 eggs, vegetable oil, and water until there are no clumps and it's smooth.
Pour the cake mixture into your dish and bake for about 30 minutes, test with a toothpick to make sure it's done. Remove from the oven and allow to cool. You can either allow it to cool some, or totally before moving forward. Some prefer a warmer cake to add the pudding mixture to (next couple of steps) as a warm cake may allow the pudding to soak in more.
While the cake is cooling, make the pudding by whisking together the pudding mix and milk until smooth and letting sit for about 5 minutes to start thickening, then fold in 1 (8 ounce) container of cool whip.
Poke small holes in the cake with a fork or bottom of a spoon. (A wooden spoon works great too!) The holes should be as large or small as you want, around ¼" to ½" should be good, but make sure they’re not too close or too far away. About 1 inch apart is great.

Pour the pudding mixture onto the top of the cake. There will be plenty on top, that is fine as long as it gets into the holes in the cake. Then allow it to chill in the fridge for 1+ hours.
Top with the other Cool Whip and let chill for 2+ hours.
Top with vanilla wafers and bananas (if desired – and not concerned about brownies) before serving, and enjoy!

Banana Pudding Poke Cake Tips

Browning Bananas: If worried about the bananas browning, you can omit those, or even slice them right before serving the cake, and put banana slices on individual slices.
Additional Topping Ideas: Serve this cake alone or with vanilla ice cream, or even strawberries and chocolate syrup for a banana split flavor. Just keep in mind it’s best to serve strawberries on individual servings, so they don’t “run” and cause red streaks on the top of the whole cake.

Slice of banana pudding poke cake on white plate, with slices of bananas on top, and vanilla wafers.

How to Store Banana Pudding Poke Cake

Remove the sliced bananas if used, cover the baking dish with plastic wrap, and store in the fridge for up to 4-5 days. Or place the slices of cake in an airtight container and store in the fridge.

More Poke Cake Recipes

Love poke cakes? I do too. Here are some of our favorites:

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Slice of banana pudding poke cake on white plate.

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Banana Pudding Poke Cake

Banana pudding poke cake has all the flavors you love, using a cake mix, pudding mix, and a few other ingredints to create a delicious, moist cake.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 30

Chill Time 3

Total Time 3 55

Servings slices

Calories 420kcal

Author Jessica Burgess

Ingredients

15.25 ounce box yellow cake mix 13.25 ounce box will work fine too!
3 eggs
⅓ cup vegetable oil
1 cup water
5.1 ounce box banana pudding mix See post if needing to use 3.4 ounce boxes instead
3 cups whole milk cold
16 ounces Cool Whip thawed
1½ cups Vanilla Wafers crushed
2 bananas sliced (If desired. See post for caution with bananas.)

Instructions

Preheat your oven to 350℉ and grease a 9×13 baking dish.
Make the cake by mixing together the cake mix, 3 eggs, vegetable oil, and water in a mixing bowl until there are no clumps and it's smooth.
Pour the cake mixture into your dish and bake for about 30 minutes, and test by sticking a toothpick in the center, and removing it. If the toothpick is clean, the cake is done. If batter has stuck to the toothpick, it needs to bake a little longer.)
Remove the cake from the oven and set the cake aside, and allow it to cool. You can allow the cake to cool completely or also allow the cake to cool just a little, and then move forward with the steps of adding the pudding mixture on top below.
While the cake is cooling, make the pudding by whisking together the pudding mix and milk until smooth and letting sit for about 5 minutes to start thickening, then fold in 1 (8 ounce) container of cool whip.
Poke small holes in the cake with a fork or bottom of a wooden spoon, making sure the holes are about 1-inch apart, and then pour the pudding on to the cake, spreading it evenly. There will be plenty on top, and that is fine as long as it also gets into the holes in the cake.
Allow the cake to chill in the fridge for 1+ hours.
Top with the other Cool Whip and let chill for 2+ hours.
Top with vanilla wafers and bananas before serving, if desired, and enjoy!

Video

Nutrition

Cool Whip Fruit Dip

June 20, 2024

This Cool Whip Fruit Dip is creamy, dreamy, and perfect to dip your favorite fruit or sweet crackers in to. Perfect as a party food or even just a snack to enjoy at home.

This sweet dip recipe is ready in just a few minutes and only uses marshmallow fluff, strawberry jam, yogurt, and of course, Cool Whip!

Cool Whip Fruit Dip in white bowl, with strawberry and graham cracker on top.

This delicious fruit dip recipe is a go-to recipe that can be made quickly, and has a lot of different variations you can come up with. I’ll provide more tips and suggestions below on what you can do, if you’re looking to kick things up a notch.

Cool Whip Fruit Dip being scooped up with a hand holding a graham cracker.

What’s not to love about a sweet and creamy dip, made of just a few ingredients? Not only is it so good to eat, it looks absolutely beautiful on a fruit board since it has a gorgeous pink color.

Interested in trying other dessert dips for fruit? Check out my 3-ingredient fruit dip and this peanut butter yogurt dip!

Fruit Dip Ingredients

Here's what you need to make this fruit dip with Cool Whip, and some details about the ingredients:

Ingredients for Cool Whip Fruit Dip on kitchen counter.

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

Cool Whip – Make sure to thaw the Cool Whip in the refrigerator overnight for the best results. Avoid microwaving it, as this can cause it to become too runny.
Vanilla Yogurt – I suggest using Greek vanilla yogurt, however you can substitute regular vanilla yogurt in this recipe. However, keep in mind that Greek yogurt tends to be thicker and creamier, so the texture of the dip may be slightly different.
Jam – Not a fan of strawberry flavors? You can use your favorite jam flavor to add the color and flavor you’re looking for in this dip.

How to Make Fruit Dip with Cool Whip

Gather all the ingredients: jam, marshmallow fluff, Greek vanilla yogurt, and Cool Whip. Ensure the Cool Whip is thawed properly by refrigerating it overnight.
In a mixing bowl, add the jam, marshmallow fluff and Greek vanilla yogurt.

Marshmallow Fluff, jam, and yogurt in a clear, glass bowl to start making the fruit dip.

Using a whisk or spatula, mix it all together until they are well combined and smooth in texture. This may take a minute or two to fully incorporate.
Once the jam, marshmallow fluff and Greek yogurt are mixed, gently fold in the thawed Cool Whip. Use a spatula to fold the Cool Whip into the mixture until everything is evenly combined.

Cool Whip poured in to glass mixing bowl to finish fruit dip.

If time allows, you can chill the dip in the refrigerator for about 30 minutes to allow the flavors to meld together and the dip to firm up slightly. However, you can also serve it immediately if desired.

Cool Whip folded in to ingredients to make fruit dip.

Transfer the Cool Whip fruit dip to a serving bowl or platter. Garnish with additional toppings if desired, such as fresh fruit, mint or a sprinkle of cinnamon.

Cool Whip Fruit Dip in clear glass bowl, with strawberry on top.

Dip Variations

Chocolate Swirl: Drizzle melted chocolate over the top of the dip before serving for a decadent twist.
Fruity Flavors: Experiment with different flavors of jam or yogurt. Also, feel free to customize the dip by adding flavorings or extracts such as vanilla extract, almond extract, or even a splash of citrus juice for a tangy twist. Experiment with different flavors to suit your taste preferences.
Nutty Addition: Sprinkle chopped nuts, such as almonds or pecans, over the dip for added crunch and flavor.

Recipe Tips

Sweetness: Feel free to adjust the sweetness of the dip to your liking. You can add more marshmallow fluff for a sweeter flavor or reduce it for a less sweet taste.
Make it even better: For the most refreshing experience, chill the dip in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together and the dip to firm up slightly.
Make Ahead: You can prepare this dip ahead of time and store it in the refrigerator until you’re ready to serve. Just make sure to give it a good stir before serving to ensure it’s well-mixed.

What to Serve with Cool Whip Fruit Dip

Fresh fruit (strawberries, apples, bananas, etc.)
Graham crackers
Pretzel sticks
Vanilla wafers
Oreo cookies
Animal crackers

How to Store Fruit Dip

Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving.
Freeze: While this dip can be frozen, the texture may change slightly upon thawing, it’s best enjoyed fresh.

Similar Recipes

Love no-bake dip recipes like this one? You’ll also love this hot cocoa dip and these other creamy favorites:

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Cool Whip fruit dip with strawberry ham, in a white bowl.

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Cool Whip Fruit Dip

This Cool Whip Fruit Dip is the ultimate blend of creamy, fluffy, and sweet. It's incredibly easy to whip up, requiring just four simple ingredients and a few minutes of your time.

Course Appetizer, Dessert, Snack

Cuisine American

Diet Vegetarian

Prep Time 5

Total Time 5

Servings servings

Calories 100kcal

Author Jessica Burgess

Ingredients

3 Tablespoons strawberry jam or other jam of choice
½ cup marshmallow fluff
½ cup Greek vanilla yogurt or regular vanilla yogurt (although dip may be thinner and sweeter)
3 cups Cool Whip thawed

Instructions

Make sure to allow time for the Cool Whip to thaw.
In a mixing bowl, add the jam, marshmallow fluff and Greek vanilla yogurt.
Using a whisk or spatula, mix together until it's well combined and smooth in texture. This may take a minute or two to fully incorporate.
Gently fold in the thawed Cool Whip. Use a spatula to fold the Cool Whip into the mixture until everything is evenly combined.
If time allows, you can chill the dip in the refrigerator for about 30 minutes to allow the flavors to meld together and the dip to firm up slightly. However, you can also serve it immediately if desired.

Video

Notes

Feel free to add different variations to this recipe, such as:

Using different flavors of jam
Greek vanilla yogurt tends to be thicker and creates a creamy, fluffy dip but regular vanilla yogurt works too.
Making your own whipped cream will work although it could result in a different texture.

What to Serve with this Cool Whip Dip:

strawberries, apples, bananas, grapes and more!
graham crackers
animal crackers
chocolate cookies
pretzels

Nutrition

KFC Coleslaw (Copycat Recipe)

June 19, 2024

Love KFC Coleslaw? This copycat recipe is so easy to make at home, and serve alongside your own fried chicken recipe and buttermilk biscuits, or as a side dish recipe for your favorite summer dinner, and maybe to these copycat KFC Zinger burgers!

KFC coleslaw copycat in a small white bowl, sitting on a white fabric napkin.

When I think of KFC, I can’t help but think of their coleslaw. It’s creamy and delicious, and now that I’ve figured out how to make it at home, I no longer need to count on going to the restaurant to get my fix!

This recipe uses simple ingredients, comes together in just a few minutes, and is also a great side dish to serve along with barbecue favorites like slow cooked pulled pork, or bratwursts baked in the oven.

Bite of KFC Coleslaw on a fork, being held above small bowl of coleslaw.

How to Make KFC Coleslaw

It’s a matter of chopping cabbage and carrots (using a food processor is best), combing a delicious creamy sauce, mixing it all together and chilling for a few hours. That’s it!

What You’ll Need:

It doesn’t take much to make this coleslaw recipe but I’ll provide notes below on some of the key ingredients.

Ingredients needed to make KFC Coleslaw recipe.

Cabbage – I prefer chopping my own cabbage and carrots for this recipe although you can buy the prepackaged coleslaw mix if you’re pressed for time. A medium cabbage yields about 8 cups of chopped cabbage.
Carrot – If you use the coleslaw mix instead of chopping your own, you can omit the carrot from this recipe. Save the carrots and make this carrot salad recipe too!
Vinegar – White, distilled vinegar is the type you’ll want to use for this recipe to get the flavor as close to the KFC coleslaw as possible.
Mayo – Hellman’s or Best Foods brands are my favorite mayo to use for this recipe.
Sugar – White granulated sugar is what I recommend for this coleslaw.

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

The Directions:

If chopping your own cabbage and carrots, cut the cabbage in half, and remove the core/stem of the cabbage and discard.
Cut the cabbage in to smaller pieces so it fits nicely in to the food processor. You may have to split the cabbage pieces up, and blend a few times if all of the cabbage won’t fit in the processor at once.
Turn on the processor and allow it to chop until it is finely chopped, to resemble step 3 in the process images above. Empty cabbage (you should have about 8 cups of chopped cabbage at this point) in to a large mixing or serving bowl.
Cut carrot up in to small pieces and place in food processor (it’s ok if the bowl of the processor still has a trace of cabbage since it will all mix together anyway) and process the carrots until it’s chopped in to small pieces like the cabbage.
Empty the chopped carrot in to the same bowl with the chopped cabbage. (If you don’t want to chop your onion, you can add the onion to your processor at this point and chop it. However, with it being a small amount, I find it’s easier just to chop it very fine with a knife.)
In a medium-sized mixing bowl, combine the mayo, onion, vinegar, sugar, seasonings, milk, and buttermilk to make the copycat KFC coleslaw dressing.
Using a whisk, mix together until evenly blended.
Pour the wet mixture on to the cabbage and carrots and mix together to coat the cabbage and carrots in the creamy sauce. Cover, and place in the refrigerator for at least 2 hours but up to 8 hours.

Important Notes for This Coleslaw Recipe

Make sure you allow enough time for the coleslaw to rest in the refrigerator before serving. The cabbage and carrots need to absorb and soak in the juices for ultimate flavor. (Two hours at a minimum, and even up to 8 hours to allow the flavors to blend.)
Feel free to stir the coleslaw a few times while it’s resting in the refrigerator to help incorporate the flavors even more.
Enjoy this coleslaw within 4-5 days of making, to ensure its freshness.

KFC Coleslaw in white bowl, sitting next to big bowl.

More Recipes You’ll Love

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KFC Coleslaw (Copycat Recipe)

This KFC Coleslaw copycat recipe is just like the restaurant! So simple, and easy to make too.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10

Chill Time 2

Total Time 2 10

Servings servings

Calories 134kcal

Author Jessica Burgess

Equipment

Food Processor

Ingredients

1 head cabbage or 8 cups of finely diced cabbage (or 16 oz. package of coleslaw mix)
¼ cup carrot finely diced (Omit if using pre-chopped cabbage mixture)
1 Tablespoon onion chopped finely
⅓ cup white granulated sugar
½ cup mayonnaise
1 teaspoon white vinegar
¼ cup buttermilk
¼ cup whole milk
½ teaspoon salt
⅛ teaspoon black pepper

Instructions

If chopping your own cabbage and carrots, cut the cabbage in half, and remove the core/stem of the cabbage and discard.
Cut the cabbage in to smaller pieces so it fits nicely in to the food processor. You may have to split the cabbage pieces up, and blend a few times if all of the cabbage won't fit in the processor at once.
Turn on the processor and allow it to chop until it is finely chopped, to resemble step 3 in the process images above. Empty cabbage (you should have about 8 cups of chopped cabbage at this point) in to a large mixing or serving bowl.
Cut carrot up in to small pieces and place in food processor (it's ok if the bowl of the processor still has a trace of cabbage since it will all mix together anyway) and process the carrots until it's chopped in to small pieces like the cabbage.
Empty the chopped carrot in to the same bowl with the chopped cabbage. (If you don't want to chop your onion, you can add the onion to your processor at this point and chop it. However, with it being a small amount, I find it's easier just to chop it very fine with a knife.)
In a medium-sized mixing bowl, combine the mayo, onion, vinegar, sugar, seasonings, milk, and buttermilk to make the copycat KFC coleslaw dressing.
Using a whisk, mix together until evenly blended.
Pour the wet mixture on to the cabbage and carrots and mix together to coat the cabbage and carrots in the creamy sauce.
Cover, and place in the refrigerator for at least 2 hours but up to 8 hours.

Video

Notes

Feel free to stir the coleslaw a few times while it’s resting in the refrigerator to help incorporate the flavors even more.

Enjoy this coleslaw within 4-5 days of making, it to ensure its freshness.

Nutrition

Corned Beef Sliders

June 18, 2024

These Corned beef sliders, or “Reuben sliders“, are ready in only 30 minutes! Delicious deli corned beef, sauerkraut, cheese, and a few other simple ingredients on a Hawaiian bun, are the ultimate slider that’s perfect for a party food or an easy dinner!

Corned beef sliders stacked on top of one another, sitting on a white plate.

I love making sliders! They are perfect as appetizers or your main dish, and they taste great at any temperature. Serve them hot but then you can totally enjoy the leftovers cold!

If you want more beefy options, cheeseburger sliders are a classic take. Need more sauce? Try out some sloppy joe sliders, too! These rolls also make mini breakfast sandwiches for grab-and-go goodness.

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Why You’ll Love This Recipe

It uses a few ingredients: Just grab some items from the deli and you are all set to go!
Make-ahead recipe: You can absolutely assemble and freeze to pull these out on a busy night.
Ready in only 30 minutes: Just layer, bake, and enjoy!

Ingredients Needed

Here’s what you’ll need to make these corned beef sliders.

Rolls – The sweet Hawaiian flavor pairs so nicely with the tangy filling ingredients.
Meat – Corned beef is a great deli favorite.
Cheese – Swiss is a traditional corned beef pairing, but feel free to use any tangy cheese you have on hand.
Sauerkraut – Make sure and drain this off so that your sliders aren’t soggy.
Dressing – I love a good thousand island here, but you can go in a new direction and try out some ranch.

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

How to Make Mini Corned Beef Sandwiches

Steps on how to make corned beef sliders.

STEP 1. Slice tolls. We are going to slice the rolls in half horizontally, leaving the individual rolls connected.

STEP 2. Begin layering. Arrange the beef slices in an even layer and top with the drained sauerkraut.

Tip: Be careful slicing the rolls. Try and cut directly through the middle of them, and leave the tops and bottom in large slabs. This allows everything to bake up evenly without everything “sliding” out the sides.

Steps on how to make roast beef sliders.

STEP 3. Finish assembly. Top with slices of cheese and your desired dressing.

STEP 4. Top and bake. Add the top buns, then brush with butter and sprinkle on poppy seeds. Bake until cheese melts and buns are golden.

Recipe Pro Tips

Switch it up. Use everything bagel seasoning on top instead! You can also use sesame seeds or leave them plain.
Wrap it up. Got leftovers? Wrap tightly in plastic wrap before adding to a bag in the freezer. This way you can easily grab a single serving at a time.

Corned beef cabbage sliders on white platter.

Recipe FAQs

What other fillings can I use?

Use this recipe as a framework! Select any type of deli meat or cheese, and pair with your favorite dressing. The beauty of this recipe is that it shows you the basic assembly and cooking instructions, but you can play chef and use anything inside or on top.

Can I use different rolls?

Absolutely! The Hawaiian are easy to find and everyone loves the taste. They are also more likely to stay together in a slab. However, you can use any type of buns and just nestle them in next to each other. Be aware that larger buns may require more filling or a longer cook time.

What type of pan is best for baking sliders?

You can either place these in the center of a baking sheet or they fit beautifully in a 9×13 dish. It all depends what you have in your kitchen. Using a baking dish means no filling will leak out the sides, which is sometimes beneficial if you overstuff them or use lots of cheese.

Hand holding corned beef slider, up above pan of sliders.

What to Serve with Corned Beef Sliders

I recommend a veggie tray and fruit salad, plus of course a bag of your favorite chips! If you’re turning this into a complete meal, try some sweet potato fries in the air fryer!

Storage

Serve these sliders piping hot! The melted cheese is so good. You can place any leftovers in an airtight container in the fridge for up to 2 days. Enjoy them cold or reheat in the toaster oven.

For longer storage, or to meal prep, assemble the sliders right on aluminum foil. This way you can just set it right onto a baking sheet and bake from frozen, adding a few extra minutes to thaw all the way through.

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Corned Beef Sliders

Corned beef sliders, or "reuben sliders" are an amazing party food or even an easy dinner idea, that's a great twist from a traditional slider recipe.

Course Appetizer, Main Course

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings sliders

Calories 238kcal

Author Jessica Burgess

Ingredients

12 Hawaiian rolls
12 slices deli corned beef about ½ pound
1 cup sauerkraut lightly strained
¾ cup thousand island dressing
6-8 slices Swiss cheese
2 tablespoons unsalted butter melted
poppy seeds

Instructions

Preheat oven to 350°F.
Cover a rimmed baking sheet with parchment paper or aluminum foil (note: if using foil spray lightly with a non-stick spray).
Leaving the rolls intact, slice them in half on the horizon.
Starting with the bottom buns placed on the baking sheet, layer the corned beef, sauerkraut, thousand island dressing, Swiss cheese, followed by the top of the buns.
In a microwave safe bowl melt 2 tablespoons butter and brush over the top of the buns and sprinkle with poppy seeds.
Place tin foil over, loosely, and bake for 15-20 minutes. Remove the foil to brown the tops slightly, and enjoy!

Notes

Store leftovers for up to 2 days, and you can easily reheat the sliders the toaster oven if you have one! (Or a microwave or even reheat at a low temperature in the oven.)

Nutrition

Taquito Casserole

June 17, 2024

This Taquito Casserole comes together in about 30 minutes, using frozen taquitos, and a few other ingredients that you probably already have on hand, or that you can easily grab at almost any grocery store!

Taquito casserole in white 9x13 inch baking dish.

This is an easy casserole recipe for dinner that your family will ask for again and again! Having an easy dinner recipe like this one that you can have on repeat, is a great way to keep meal planning dinner a breeze!

Ingredients for Taquito Casserole

You can see below, that only 5 ingredients (2 cans of enchilada sauce) are used for this casserole recipe! How easy, and affordable is this?

Packaged ingredients on kitchen counter, to make taquito casserole.

Great to Know: You can see that cheese is the only perishable ingredient, and cheese tends to be an ingredient that is commonly on hand, so this means that this is a dinner recipe that can be used for those last-minute dinner ideas!

Frozen taquitos – I bought the chicken taquitos but feel free to use your favorite kind! You’ll also bake these right from frozen, so no need to thaw beforehand. Substitution Ideas: You can more than likely use frozen chimichangas or frozen burritos if you desire, although the baking time may change if they’re thicker than taquitos, so make sure to check the instructions on the box.
Canned goods – make sure to drain your corn and drain and rinse your black beans, before adding them to the dish.
Cheese – shredding your own cheese is recommended, although not required. The pre-shredded cheese from the store is easy and saves time for sure, although it’s not as creamy as when you shred your own.

How to Make Taquito Casserole

Ready for one of the easiest casserole recipes there is? See below how to put this together in just a couple of minutes.

Four image collage showing the steps on how to make this taquito casserole recipe.

Grease a 9×13 baking dish, and arrange all of the taquitos in to the bottom of the dish. (Save the box for instructions later.)
Next, pour the drained corn and drained and rinsed beans on top of the taquitos.
Pour both cans of enchilada sauce over the top of the beans and corn.
Finally, sprinkle shredded cheese on top of everything.
Lastly, place the casserole in to the oven and bake the casserole according to the directions stated on the box of the taquitos, and add 5 minutes to the suggested bake time. (This is so it allows enough time to melt the cheese and cook the additional ingredients that have been added.)

TIP: When I make this, I make 23 chicken taquitos – and I bake this casserole at 400° for 20-25 minutes or until heated through.

Serving of taquito casserole on white square plate, sitting on a yellow napkin.

Serve this delicious casserole once removed from the oven, and enjoy warm!

Additional Topping Ideas for this Casserole

If you choose to add more toppings to this casserole (although it’s delicious as is) here are a few suggestions:

sour cream
salsa
shredded lettuce
jalapenos
chopped onions
more cheese
chopped tomatoes
black olives
green chilies
cilantro

What to Serve with this Casserole Recipe

Many things go great as side dishes for this recipe! However, serving this easy guacamole recipe, taco dip or even Rotel salsa are my favorite options.

Love Mexican dishes? Here are a few of my family’s favorites:

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Serving of taquito casserole on a white, square plate.

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5 from 1 vote

Taquito Casserole

Taquito casserole uses frozen taquitos, and only 4 other ingredients to make this delicious, comforting recipe!

Course Dinner, Main Course

Cuisine Mexican

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Calories 661kcal

Author Jessica Burgess

Ingredients

23 frozen taquitos or similar amount of chicken or preferred flavor of taquitos
2 cups red enchilada sauce
15 ounces can corn drained
15 ounces black beans rinsed and drained
2 cups shredded cheddar cheese

Instructions

Preheat oven to temperature that's suggested on the box of the frozen taquitos.
Grease a 9×13 baking dish.
Pour frozen taquitos in to baking dish, and spread them out so they aren't overlapping.
Pour drained corn and drained and rinsed black beans on top of taquitos.
Next, pour enchilada sauce on top of all of the ingredients in the baking dish, trying to pour it evenly.
Sprinkle 2 cups of shredded cheese across the top of the other ingredients.
Place baking dish in oven and bake for the time that is instructed on the box of taquitos, and add 5 minutes to the cook time.
NOTE: For my casserole and frozen taquitos, I bake a 23 count box of frozen chicken taquitos, and bake the casserole at 400° for 20-25 minutes or until it's heated through.

Notes

Variations: Feel free to switch out chimichangas, or burritos for the taquitos if needed. However, do note that you’ll want to follow the directions on the box for whichever you choose so it bakes long enough.

Salsa instead of enchilada sauce: Instead of enchilada sauce, you can use salsa.

Nutrition

Lemon Meringue Pie

June 13, 2024

This classic lemon meringue pie is a vintage recipe that’s perfect for cooler months, is made with simple ingredients, and uses REAL lemon flavor, making it one of the BEST lemon pies out there.

Side view of a slice of lemon meringue pie, on a small plate, sitting next to a slice of lemon.

My Top Tip: Remember lemons give the most juice when room temp, not cold, and rolling them on the counter a few times first will also help release more juice. Read on for more!

I love comfort food – who doesn’t? If you are a looking for a show-stopping dessert that’s also tasty, look no further. This will remind you of your grandma’s baking for sure.

Lemon desserts like this lemon puppy chow and lemon brownies, are perfect for the warmer months, for a refreshing snack. This lemon bundt cake and lemon poke cake are other lemon desserts that are great for gatherings.

Ingredients You’ll Need

Overhead shot of ingredients to make lemon meringue pie.

Pie crust – Make your own, or buy one at the store. It isn’t the star of the show here. If you do get the refrigerated pie crust, two usually come in a package. You can use the other pie crust to make this vintage buttermilk pie or make these sugar cinnamon pie crust cookies with the second crust.
Lemons – Since you need to grate your own zest here, It is worth it to also squeeze the lemons for fresh juice. This will give you the best taste. I use this same method for these lemon blondies too. This takes about 3 large lemons or 5 small lemons.
Cornstarch – This helps thicken our lemon filling. It is a sort of insurance that you will achieve the right consistency, rather than depending on heat alone.
Vanilla – Always use pure vanilla extract in your baking. It complements all flavors really well. Even if you don’t taste vanilla per se, you would miss it if it weren’t there as a finishing touch.

How to Make Lemon Meringue Pie

Do you know the term “docking”? This is why so many crackers have little holes in them (think buttery rounds or graham crackers). This process helps steam release and keeps the dough from puffing up. You can dock well or use pie weights (even dried beans you keep for this purpose!) to keep your pie crust from rising up while baking.

Another fun term you might not be familiar with is “blind baking.” That’s what we are doing here where we pre-bake the crust before filling. If the filling was added to raw crust it wouldn’t cook through and would be soggy and saggy. No one wants a saggy pie slice!

Step by Step process images showing how to make lemon meringue pie.

Lemon meringue pie is essentially a custard. Heat carefully and always be stirring. This way you won’t have scrambled eggs in your filling! It will remain nice and smooth if you heat gently and keep stirring.

Step by step showing how to make lemon pie and the meringue to go on top.

Whip those whites! The cream of tartar helps stabilize the finished product so you can make pretty swirls and so it lasts in the fridge.

Overhead shots of before and after baking the lemon meringue pie.

I prefer to bake my meringue, but if you are skilled with a kitchen torch, by all means, use it! People also pop it under the broiler quickly for deep color, but there’s a chance to get distracted.

Pro Tip: Each lemon can give 2-3 tablespoons of juice, depending on size. Always zest first, then slice in half to juice. Remember that they give the most juice when room temp, not cold, and rolling them on the counter a few times first will also help release more juice. Pick up 3-4 lemons for this pie just to be safe.

Straight on shot of a slice of lemon meringue pie on a small white plate, being cut with a fork.

Recipe Pro Tips

Separate eggs carefully. Any fat from the yolk in the whites will keep them from whipping nicely. I recommend separating each egg into a small bowl first so you can inspect it before adding to the other eggs in a large bowl!
Special ingredients. Don’t skip out on the cream of tartar – this is what will stabilize your whipped egg whites!

Storage Instructions

Store in the fridge, covered. I don’t recommend storing much past 2 days, though. The meringue can start to “weep” or break down, or begin sliding off the filling if the pie has been cut and some is missing.

Do I have to use store-bought pie crust or can I make my own for lemon meringue?

You can absolutely make your own pie crust. Follow your favorite recipe and make sure to bake your crust fully before adding your lemon filling. If you're short on time, a premade pie crust is there to save the day.

Can I make lemon meringue pie ahead of time and freeze it?

You can make this pie a day ahead and store it in the refrigerator before serving. Use a few toothpicks to create a tent on top of the pie with cling wrap so you don't disturb your beautiful meringue and nobody will ever know that you didn't bake it that day. Unfortunately, this isn't a recipe that will freeze well.

More Pie Recipes

Recipe

Slice of lemon meringue pie on small plate, with slice of lemon laying beside it.

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5 from 1 vote

Lemon Meringue Pie

Lemon Meringue Pie is a classic, diner-inspired pie that everyone should know how to make! It might seem intimidating, but the technique is straightforward to learn.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 20

Chill 2

Total Time 2 50

Servings slices

Calories 402kcal

Author Jessica Burgess

Ingredients

For the crust:

1 package refrigerated pie crust

For the lemon filling:

1 ¼ cup water room temperature
1 ¼ cups granulated sugar
1 tablespoon lemon zest about 1 lemon
⅔ cup lemon juice freshly squeezed (about 3 large lemons, or 5 small)
¼ cup cornstarch
¼ cup unsalted butter
1 teaspoon vanilla extract
½ teaspoon salt
5 egg yolks beaten lightly

For the meringue:

¼ teaspoon cream of tartar
5 egg whites room temp
⅔ cup granulated sugar
Pinch of salt

Instructions

For the crust:

Line a 10 inch (40 ounce) deep dish pie pan with one thawed pie crust, crump the edges, and bake according to package instructions. Make sure to weigh your crust down with parchment paper and beads or sugar.
While the pie crust is baking, make your filling.

For the lemon filling:

Preheat your oven to 350°F.
In a saucepan over medium heat, whisk the water, sugar, lemon zest and lemon juice, cornstarch, butter, vanilla and salt.
Stir continuously until the butter is melted, sugar has dissolved and it's slightly thick (about 5 minutes).
Once thickened, reduce heat to low.
In a mixing bowl, add the egg yolks.
While stirring, slowly ladle in about ¼ cup of the lemon mixture.
Stirring constantly, slowly stream this mixture back into the saucepan.
Turn the heat back to medium and heat and stir until smooth and slightly bubbly. Your mixture will be even thicker now, the consistency of pudding.
Spread the lemon filling into the pie crust and set aside but keep warm.

For the meringue:

Using a hand or stand mixer with a whisk attachment on low, beat together the cream of tartar and egg whites together just until peaks start to form (about 2-3 minutes)
Continue to mix while slowly adding the sugar and salt, turn the mixer up to medium, and mix until stiff smooth peaks form (about 5-6 minutes) and the mixture looks shiny. Note: I find that my stand mixer works best for this.
Spread the meringue over the warm pie filling and use the back of a spoon to form swirls and wisps.
Bake on the lowest rack for 20 minutes or until the tips of the meringue swirls start to lightly brown.
Cool completely on your counter then allow to set in the refrigerator for at least 2 hours before serving.

Video

Notes

I find it’s best to measure out all of the ingredients that I need before starting on this pie, so I can be timely with the warm pie and meringue connection.
It's important to bake your pie crust before adding the filling. If you don’t, the crust won't cook all the way through in the time it takes to bake the filling and it will also become a soggy mess
Make sure to work quickly when building your meringue. If you allow the lemon filling to cool too much before adding the meringue on top it won't fuse together well and will separate.
This pie is best served chilled.

Nutrition

Breakfast Cookies

June 10, 2024

These breakfast cookies are made with ingredients you probably already have on hand, and are incredibly easy to make! Bake them in the oven, and serve them alongside a hot cup of coffee, or a glass of milk for the kids!

Simply mix together the ingredients (dry and wet separately first) and then bake! You’ll have breakfast or a snack, in just minutes!

Baked breakfast cookies on wire baking sheet.

More Breakfast Recipes You’ll Love:

Breakfast around here usually consists of bacon in the oven, eggs, breakfast sliders, or the classic bowl of cereal.

Every once in a while, I’ll throw in a batch of these Butternut Squash Pancakes because the kids can’t get enough of them, and I love that they’re eating squash for breakfast.

But these breakfast cookies are so great to make in advance, so the kids can just grab them and go in the morning, or so they can have a great snack in the afternoon.

What You’ll Need to Make These Breakfast Cookies:

Basic ingredients are used in this recipe but I’ll make a few notes about some of the key ingredients below, that you may find helpful.

Overhead shot of labeled ingredients sitting on counter.

Oats – I used old-fashioned oats for this recipe but you can use a different type of oat if needed.
Applesauce – I use regular applesauce but if you only have cinnamon on hand, that’s ok too!
Peanut butter – creamy or crunchy work for this recipe. Just the type you’d prefer.
Chocolate chips – regular or mini chocolate chips. You can even use butterscotch or white chocolate chips.

How to Make Breakfast Cookies

Preheat your oven to 350 degrees F.

Dry goods mixed together in glass mixing bowl.

In a large mixing bowl, add oats, flour, flaxseed, cinnamon, baking soda and chocolate chips. Stir to combine.

Wet ingredients mixed together in glass mixing bowl, for breakfast cookies.

Then, in a medium mixing bowl, add peanut butter, applesauce, honey, brown sugar, and egg. Stir to combine.

Wet and dry ingredients mixed together in glass bowl.

Add the wet ingredients to the dry ingredients and stir well to incorporate all ingredients, and they’re ready for baking!

Breakfast cookies scooped in round balls, and placed on a baking sheet.

Scoop out small, round, balls of the cookie dough, and place them at least 2 inches apart on the baking sheet.

Breakfast cookies mashed on baking sheet, ready for baking.

Next, using your hand, or the bottom of a greased drinking glass, gently press down on each cookie to flatten. (You don’t have to flatten a lot, just a little to make a cookie shape.)

Breakfast cookie on counter, sitting next to small plate of more breakfast cookies.

Bake the cookies for 9-11 minutes and remove from the oven.

Allow the cookies to rest on the cookie sheet for a couple of minutes, and then move to a wire cooling rack to finish cooling. Enjoy!

Love peanut butter in your cookies? Then you’ll also love these cake mix peanut butter cookies too!

More Breakfast Recipes

Recipe

Breakfast cookies sitting on wire cooling rack.

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5 from 2 votes

Oatmeal Breakfast Cookies

Oatmeal Breakfast Cookies – This easy recipe is a great way to start your day, and even perfect for the kiddos for a quick bite before school!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 11

Total Time 21

Servings cookies

Calories 123kcal

Author Jessica Burgess

Ingredients

2¼ cups old-fashioned rolled oats
1 cup all-purpose flour
2 teaspoon cinnamon
1 Tablespoon ground flaxseed
1 teaspoon baking soda
½ cup chocolate chips
½ cup natural creamy peanut butter
⅔ cups unsweetened apple sauce
¼ cup honey
3 Tablespoons brown sugar
1 teaspoon vanilla extract
1 large egg

Instructions

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
In a large mixing bowl, add oats, flour, flaxseed, cinnamon, baking soda, and chocolate chips. Stir to combine.
In a medium mixing bowl, add peanut butter, applesauce, honey, brown sugar, and egg. Stir to combine.
Add the wet ingredients to the dry ingredients and stir well to incorporate all ingredients.
Scoop a heaping tablespoon of cookie dough and place it onto the prepared baking sheet. Using clean hands or the bottom of a cup or bowl, smash the cookie so it flattens. The cookies do not spread out much during the baking process, so this step helps get the cookie shape. Add a few more chocolate chips on top for presentation.
Bake for 9-11 minutes or until cookies are a golden brown and have firmed up a bit.
Allow cookies to cool on baking sheet for 2 minutes before transferring them to a wire rack to cool. Store in an airtight container for 3-4 days.

Video

Notes

This makes a great hearty cookie for breakfast or snacks on-the-go, a guilt-free dessert option, or a high protein after school snack. Chocolate chips may be substitutes for raisins or similar dried fruit, or even nuts.

Nutrition

Hot Dogs in the Oven

June 2, 2024

Cooking hot dogs in the oven is so easy, and is a favorite way to cook them! No constant flipping on a grill, make a large batch if needed, and it creates a delicious outside and juicy center.

Hot dogs that were cooked in the oven, on buns.

Baking hot dogs only takes about 10 minutes in the oven! See my tip in the recipe card to give your hot dogs that perfect sizzle – and how to make the very best hot dogs by wrapping the buns, hot dogs, and cheese, in foil like we do with our burgers in the oven recipe!

There are many ways to cook hot dogs. Popular ways to cook them are on the grill, in the microwave, boil them, or cook them over a fire. I even love wrapping hot dogs in cheese and a slice of bread to make Wiener Winks from time-to-time. But if you haven’t tried baking hot dogs in the oven, you’ll want to try it for sure.

Why Bake Hot Dogs in the Oven?

It’s easy – No tossing or turning, as you would on a grill or a fire.
Large quantities – Such a great way to cook a large batch of hot dogs for a party, especially if making a hot dog bar.
Perfectly cooked – They have a great outside texture and a juicy center, that you can’t get with boiling or microwaving hot dogs.

Which Brand of Hot Dogs is Best?

Well, this depends on your preference, but I believe Kirkland Signature Beef hot dogs from Costco are the best. Then, Ball Park® Franks are my favorite after those. My son thinks Nathan’s® Famous hot dogs are superior to all. We use either of these brands in this mini corn dogs recipe too!

What You’ll Need to Make Baked Hot Dogs

It’s really simple. Just the hot dogs, and a baking sheet. However, you can use aluminum foil, parchment paper, or a Silpat mat on the baking sheet to keep clean-up a breeze. (You may want to use aluminum foil for my “trick” later anyway, to make the most delicious hot dogs on buns.)

Uncooked hot dogs lined up on a baking sheet, that's lined with a silpat mat.

How to Bake Hot Dogs

Make sure to check out the recipe card below that has all of the details in one spot!

Preheat your oven to 400° F.
Line a baking sheet with parchment paper, aluminum foil or a silpat mat. (If desired.)
Line hot dogs on the baking sheet, trying to make sure they don’t touch. (They’ll roll, and it’s ok if they do touch but they’ll cook more evenly if not touching.)
Bake at 400° F for 10 minutes.

PRO TIP: To get that perfect “sizzle” on the hot dogs, turn the oven to “broil” for about a minute. (Keep an eye on them so they don’t overcook!)

Tricks for the BEST Hot Dogs

For a toasted bun: place baked hot dogs on buns, and place back in the oven, on 400° F for 1-2 minutes, until the buns have toasted. See image below for toasted buns…

For melted cheese and steamed bun: Like I do with my burgers in the oven, build your hot dog on the bun, and add sliced American cheese (if desired), and individually wrap the hot dogs that are on buns, in small pieces of aluminum foil. Place the wrapped hot dogs on buns, back in to the warm oven, and let them steam and melt for a 2-3 minutes. The result is a soft bun, with melted cheese. See image below...

Cheese melted on hot dog and bun, that was wrapped in aluminum foil.

Hot Dog Topping Ideas

What I love about hot dogs is that they’re so versatile and everyone can add their favorite toppings to them! Here are some of our favorites to provide when hosting a group, or just making them at home:

Hot Dog Sauce
American Cheese
Cheese Sauce
Mustard
Ketchup
Relish
Chopped Onions
Barbecue Sauce

Or, for some out-of-the-box topping ideas, you’ll love the idea of buffalo chicken hot dogs, pizza dogs, and even this BLT hot dog.

Baked hot dogs on hot dog buns, sitting on white plate.

More Oven-Baked Recipes

Cooking meat in the oven, instead of other traditional methods, can make clean-up easier, help you make larger batches, and even sometimes all you to “set it and forget it” making things super easy. Here are other oven-baked recipes you’ll love:

Recipe

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5 from 2 votes

Hot Dogs in the Oven

Baking hot dogs in the oven is such an easy way to make a small or large batch, and the oven gives the perfect texture on the outside and leaves a juicy center!

Course Dinner, Lunch, Main Course

Cuisine American

Prep Time 0

Cook Time 10

Total Time 10

Servings hot dogs

Calories 111kcal

Author Jessica Burgess

Equipment

baking sheet

Ingredients

8 hot dogs or the amount needed – cooking time won't differ.
sliced American cheese optional

Instructions

Preheat oven to 400° F.
Line baking sheet with parchment paper or aluminum foil if desired.
Line baking sheet with hot dogs, trying to make sure they don't touch.
Place in preheated oven and bake at 400° F for 10 minutes.
Optional: Turn oven to "broil" to give the hot dogs a "sizzle" but watch carefully not to overcook.
To Toast (optional): Place baked hot dogs on buns, and place back on baking sheet and back in to the oven for 1-2 minutes to slightly toast the buns.
To Steam (optional): Place baked hot dogs on buns, and top with American cheese slices. Individually wrap hot dog on the buns, in a piece of aluminum foil. Place wrapped hot dogs back in hot oven for 2-3 minutes, to allow the cheese to melt and the bun to steam in the foil.

Video

Notes

Make Ahead for Large Groups: Bake hot dogs and leave them in the oven on “warm” until ready to serve.

Easy Serving for Parties: You an also wrap each assembled hot dog in aluminum foil as mentioned above, so they’re easy for guests to grab and go!

Nutrition

Rotel Salsa

May 28, 2024

Rotel Salsa is the perfect recipe to keep on hand for those last-minute snack cravings or appetizer recipes when someone comes over!

It also goes great as a quick side dish for an easy lunch recipe like delicious sandwiches, yummy crispy tacos, and this burger recipe.

Rotel salsa in white bowl, next to tortilla chips.

Did you know it was this easy to make a quick salsa? Sure, you can make a homemade salsa from scratch but the idea of this recipe is for something quick, delicious, and something you can keep on hand for those last-minute needs.

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Why is it Called “Rotel” Salsa?

It’s called “Rotel” salsa because it uses canned Rotel to give it the easy of using tomatoes and diced green chilies and other ingredients that we can keep in the pantry. We always keep Rotel on hand to make dishes like this Rotel pasta, of course this Rotel dip, Rotel Chicken Spaghetti, and this Taco Chicken Casserole.

Ingredients You’ll Need

The only thing you may need to buy for this, is the fresh cilantro, since it’s hard to keep that on hand all of the time. (But I have a suggestion for that below.)

I’ll touch on a few of the key ingredients but make sure to check the recipe card below for exact measurements and instructions.

Ingredients on kitchen counter for making Rotel salsa.

Taco seasoning: It’s nice to keep packages of this on hand for taco night or for quick snacks like this one. (We also use it in this hot taco dip and taco layer dip.) But you can also make your own taco seasoning!
Fresh cilantro: Gosh, there’s nothing like using fresh for this recipe. But I know that it may not be something you can always keep on hand. So in a pinch, you can use dried cilantro, even though it’s not the same. Maybe consider buying the fresh, refrigerated cilantro paste to keep on hand so it stays fresh, longer.
Rotel: To add some heat, you can buy the “hot” diced tomatoes with green chilies if you prefer.

How to Make Rotel Salsa

It’s not difficult to make this recipe at all! It does require a blender, but a food processor could work as well. I’ll walk you through the process but make sure to check out the recipe card below for ingredient amounts and full instructions too.

Simply combine all of the ingredients (except salt) in to the blender and blend for as least 30 seconds, or until the salsa has reached the consistency of your favorite salsa texture.

Chip dipped in to blender that has salsa inside of it.

Grab a chip, and dip and taste-test the salsa.

Is it the texture you like? Does it need blended more?
Does it have enough salt? Sometimes taco seasonings can be more salty than others. That’s why it’s best to wait to add any salt.
This is also a great time to add any additional flavors you may feel like this salsa is missing. (i.e. diced jalapenos for heat, more lime juice?)

Rotel salsa in small white bowl, on a plate next to tortilla chips.

How to Store Salsa

Once the salsa is just how you like it, it’s ready to serve! Eat right away or store in the refrigerator for later! Store it in an airtight container and enjoy within 3-5 days.

What to Serve with Salsa?

Of course tortilla chips are a must… but have you tried flavored tortilla chips? Lime flavored is my favorite. But there are also fun flavors out there like “garden salsa” that are a close second.

Salsa also goes amazing on top of beef and cheese burritos, fried tacos, and steak quesadillas.

Recipe

Rotel salsa in white bowl, surrounded by tortilla chips.

Print Pin

5 from 1 vote

Rotel Salsa

Rotel Salsa: The quick and easy salsa recipe that can be made in less than a minute! It's a perfect snack or party food that you can easily keep the ingredients on hand for!

Course Appetizer, Side Dish, Snack

Cuisine Mexican

Prep Time 5

Total Time 5

Servings cups

Author Jessica Burgess

Equipment

Blender

Ingredients

10 ounce can rotel diced tomatoes and green chilies
14.5 ounce can diced tomatoes
1 packet taco seasoning
1 pinch fresh cilantro about 1 tablespoon or more/less depending on your preference
1 teaspoon lime juice
salt optional (Remember that taco seasoning has salt too.)

Instructions

Place all ingredients, except salt, in to blender and cover with lid. Blend for 30 seconds, or until the consistency of the salsa resembles the texture you prefer.
If desired, add in salt if needed. (Taco seasonings can differ in salt, so it's better to add, than put in too much.)
Taste test the salsa to see if it needs more salt .

Notes

Don’t have fresh cilantro? Keep the cilantro paste on hand to help out with that!

Make this Rotel salsa to keep on hand for a snack, side dish, or to add on to your favorite Mexican dishes.

Nutrition

Serving: 12cup

How to Cook Bacon in the Oven

May 27, 2024

This is my favorite way of how to cook bacon in the oven, especially when making large batches! In only about 10 minutes, we have bacon ready for breakfast or to add it to another recipe! Plus, no stove-top mess!

What to serve bacon with? So many things! It’s amazing with sweet dishes, like this brown sugar french toast and these strawberry cinnamon rolls. Or, with savory dishes such as these fried potatoes and onions.

Oven baked bacon slices on paper towel-lined plate.

We cook a lot of bacon in our house, whether it be turkey bacon or pork bacon. We also cook it different ways, such as frying bacon in the air fryer or cooking bacon in a George Foreman Grill. But baking bacon in the oven, has been the best way for cooking enough bacon for our family at once.

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

How to Cook Bacon in the Oven

Uncooked bacon slices on parchment-lined baking sheet.

Depending on how much bacon you’ll be baking, will determine the size of the baking sheet.

Preheat your oven to 400° F.
Line your baking dish with parchment paper.
Next, place the bacon pieces on the parchment paper-lined baking sheet, without overlapping bacon pieces.
Place bacon in the preheated oven and bake for 10 minutes. (Thicker bacon pieces may need to bake longer, depending on if you like crispy or floppy bacon.)

Bacon slices cooked in the oven on a baking sheet.

Remove bacon from the backing sheet, and place on to a paper towel-lined plate, to drain excess grease.

Baked Bacon Pro Tips

Parchment paper. I love using parchment paper for multiple reasons. One being, it helps keep the baking sheet clean. Two, when the bacon grease cools, it’s easy to wrap up the grease and throw the entire thing in the trash.
Save bacon grease. I love saving my bacon grease for other dishes like my white gravy recipe! So once I remove the bacon strips from the baking sheet, I’ll tip the baking sheet or parchment paper up, and pour it in to a container to store in the freezer.

How to Use Cooked Bacon

If you have leftover bacon (is there even really such a thing?) here are some of my favorite dishes to use bacon in to!

Storage

Store any leftover bacon in the refrigerator once it has cooled off. Storing it in an airtight container or bag is best.

If you love cooking bacon just to eat it or to serve it on your favorite sandwiches or recipes, make sure you try this smoked candied bacon too.

Recipe

Close up of cooked bacon slices on baking sheet lined with parchment paper.

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How to Cook Bacon in the Oven

Cooking bacon in the oven is a great way to cook it in large batches! In only about 10 minutes, you can have bacon ready for breakfast or to use in other recipes.

Course Breakfast, Side Dish

Cuisine American

Prep Time 2

Cook Time 10

Total Time 12

Servings slices

Calories 642kcal

Author Jessica Burgess

Equipment

baking sheet

Ingredients

7 slices bacon or however many slices you need to make! The time and temperature will not change.

Instructions

Preheat oven to 400° F.
Line baking sheet that's large enough to hold your 7 slices bacon, with parchment paper.
Arrange bacon slices on the parchment paper-lined baking sheet, without overlapping the slices.
Place bacon in the preheated oven and bake for 10 minutes. (NOTE: Oven temperatures can differ, thickness of bacon can differ, and the desired crispiness can differ. It's best to watch the bacon closely to see when it has reached your preferred doneness.)

Video

Notes

When bacon has finished cooking, remove bacon from baking sheet with tongs, and place on a plate lined with papertowels so it drains the grease.

Nutrition

Devils Food Cookies

May 26, 2024

These Devils Food Cookies are made using a cake mix, and only 3 other ingredients! YES! These are 4-ingredient cookies!

Then, in just minutes, you’ll have these warm cookies ready for serving with a glass of milk.

Overhead shot of devils food cookies stacked on top of one another, on a white plate.

Love chocolate cake mix cookies? Then make sure you also try these chocolate gooey butter cookies, these turtle cookies, and of course these rocky road cookies, too!

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Ingredients You’ll Need:

It’s not a lot… so this easy cookie recipe is to the rescue! Make sure to check the recipe card below for exact amounts and full instructions!

Overhead shot of devils food cookie ingredients.

chocolate cake mix
eggs
vegetable oil
chocolate chips

How to Make Devil’s Food Cookies

These cookies are as easy as they look! Simply mix the batter (even with a spoon!), scoop cookie dough balls on to the cookie sheet, and bake. That’s it!

Allow the baked devil’s food cookies to cool for about 1-2 minutes before removing them to a cooling rack, and then enjoy!

Baked devils food cookies on cooling rack.

The result of the baked chocolate cake mix cookies is a soft, chewy, rich cookie that is absolutely delicious.

Hand holding broken cookie, to show inside gooeyness.

Don’t overbake your cookies. Overbaking the cookies can cause them to be dry and crumbly.
Line your baking sheet. I used parchment paper for these but I also have a silicone mat that works lovely too!
Keep soft. When storing, place a piece of bread in the container or bag, to help keep the cookies soft.

Storage

Leftovers: Allow cookies to fully cool before storing them in an airtight container or in a storage bag for up to 5 days.

To freeze: These cookies can be frozen for up to 3 months, once the cookies have fully cooled. Store in a freezer-safe container, or bag. Note: I love freezing cookies when they’re wrapped in Glad Press’n Seal, and then in a freezer-safe Ziploc.

More Chocolate Recipes

If you love devil’s food cake mix, you’ll love the cake recipes below. If you love chocolate in general, you’ll love the bars and cupcakes below too! But make sure you check out all of my easy comfort food desserts too.

Recipe

Overhead shot of devils food cookies stacked in a pile on a plate.

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5 from 4 votes

Devil’s Food Cookies

Using a Devils Food cake mix, these cookies can be made with only 4 ingredients! A chewy chocoalte cookie is ready in just minutes!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 8

Total Time 13

Servings cookies

Calories 113kcal

Author Jessica Burgess

Ingredients

15.25 ounces devil's food cake mix
½ cup vegetable oil
2 eggs
½ cup chocolate chips

Instructions

Preheat oven to 350° F.
In a medium-sized mixing bowl, combine cake mix, 2 eggs, ½ cup and vegetable oil with a spoon.
Next, add the chocolate chips and stir those in until fully incorporated.
Using a cookie scoop, (or a spoon, and rolling the cookie dough in to balls), spoon out cookie dough balls on to a lined baking sheet, placing the balls, 2 inches apart.
Place the baking sheet in to the preheated oven, and bake for 8 minutes. Allow the cookies to cool on the baking sheet for 1-2 minutes before removing them, carefully, to a cooling rack. Allow the cookies to cool slightly before enjoying!

Video

Notes

To Store: Store any leftover cookies in an airtight container (after they’ve cooled) and enjoy within 5 days. Tip: Place a piece of bread in the container with the cookies to help keep the cookies soft.

To Freeze: Place in freezer-safe container for up to 3 months. (See post for best freezing tips.)

Nutrition

Blue Cheese Burgers

May 25, 2024

Blue Cheese Burgers are taking your burger game to the next level. The ground beef filled with blue cheese crumbles gives the burger a juicy bite, with the perfect flavor of cheese. Pair it with a pretzel bun, and it’s mouth-watering central.

Blue Cheese burger on pretzel bun, sitting on square plate with french fries.

Although I’ve cooked this blue cheese burgers recipe in a cast-iron on the stove, you can use a nonstick skillet or you can even bake burgers in the oven, or make burgers in an electric skillet, grilled burgers, or burgers in the air fryer. (Or your favorite method of course!)

If you love stepping up your burger game, you’re also going to love this Aloha burger recipe and this Juicy Lucy Burger!

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Ingredients You’ll Need

As you can see below, not much is required to make this delicious burger recipe! I’ve included notes on the key ingredients below. Make sure to check the recipe card below for exact measurements.

Overhead view of ingredients on counter for blue cheese burgers.

Ground beef: I typically use more of a lean ground beef, since we have a beef butchered every year. But you should be able to use your favorite type of ground beef for this recipe.
Blue cheese: You can actually use too much blue cheese in this recipe. (Or at least my husband said when I was testing this recipe. I preferred more but he said it was too much. So if you find that you want more blue cheese, go for it!) You can also use Gorgonzola if that’s what you have!
Pretzel buns: You don’t have to use pretzel buns but my goodness the flavor is so good! But we’ve used regular hamburger buns and they’re delicious too.

How to Make Blue Cheese Burgers

Raw, uncooked burgers in cast iron skillet.

Combine the ground beef, blue cheese, and spices in a bowl, and mix until evenly combined.
Place seasoned burgers in skillet (I did add a little butter since using a cast iron but you can use nonstick spray or your favorite item to use to keep burgers from sticking) and cook for 3-5 minutes and then flip. Cook for an additional 3-5 minutes or until the juices run clear.

Cooked blue cheese burgers in cast iron skillet.

Topping Ideas

When the burgers are finished cooking, it’s time to build your burger! We chose to use pretzel buns and lettuce leaves. The blue cheese crumbles are enough cheese for me. However, here are some other ideas:

mustard
ketchup
onion
pickles (or go wild and make this fried pickle chips recipe!)
bacon
onion rings (like in my cowboy burger recipe)
bbq sauce

Side view of blue cheese burger on pretzel bun, with lettuce leaf, sitting next to french fries.

Can we talk about how delicious that blue cheese cooks in to that burger, above. You can see the crispy little golden blue cheese nuggets on the outside edge there!

Storage

If you have leftover blue cheese burgers, allow them to cool before storing them in an airtight container or storage bag, and place them in the refrigerator. Enjoy within 3-4 days.

More Burger Recipes You’ll Also Love:

Love hamburger recipes as much as we do? Then you’ll love these:

So tell me… did you try these? Did you like them? They make another great weeknight meal! As you know from my other dinner recipes, quick & easy is my favorite! Or if you have ground beef in the freezer, get your meal-planning game on with these ground beef dinners!

More Easy Recipes You’ll Love:

Recipe

Blue cheese burger on pretzel bun, with lettuce leaf, sitting next to french fries on plate.

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5 from 1 vote

Blue Cheese Burgers

Juicy blue cheese burgers are easy to make, and add a twist to the traditional cheeseburger! Pile on your favorite toppings, and a pretzel bun for a delicious burger.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings hamburgers

Calories 356kcal

Author Jessica Burgess

Ingredients

1 pound ground beef
½ cup blue cheese crumbles
1 teaspoon salt
½ teaspoon black pepper or to taste
1 Tablespoon garlic powder
4 pretzel buns
your favorite burger toppings

Instructions

In a medium-sized bowl, mix together ground beef, blue cheese crumbles, and spices.
Form burger patties into 4 equal-sized patties.
Place in a skillet and cook one side of the burger over medium heat for 3-5 minutes, and then flip to cook the other side for 3-5 minutes, or until the juices run clear.
(I do also add about one Tablespoon of butter or spray the pan before cooking to prevent sticking.)
DO NOT mash down the burgers while cooking. This will release the juices that you want to stay in.
Assemble the burgers and top with additional toppings of your preference.

Notes

This recipe can easily be doubled for leftovers later!

Make sure to allow the burgers to cool before storing leftovers in the refrigerator.

Nutrition

Reuben Dip Recipe

May 25, 2024

This Reuben Dip is like the popular restaurant Reuben sandwich, in appetizer form! A mixture of flavors and textures using ingredients such as sauerkraut, corned beef, Swiss cheese, and a few other simple ingredients make this creamy dip a hit with chips, bread or veggies.

Reuben dip in white serving dish, with a cracker dipped in.

Other similar recipes that you may find online, may be too sweet. This one uses ingredients that help this one be more savory than sweet. Savory dips can be the perfect party food. You may also love making other dips with this one for a party, like this hot taco dip, pepperoni dip, and the classic Rotel dip.

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Ingredients for Reuben Dip

This Reuben dip is made with easy-to-find ingredients. Here are a few notes on some of the key ingredients. See the recipe card below for the measurements!

Dressing: Kraft Thousand Island brand is preferred and was used in this recipe.
Sauerkraut: You can use canned or bagged sauerkraut. However, it's important not to rinse the sauerkraut after squeezing the juice out to retain more flavor. Also, don’t squeeze it until it is COMPLETELY dry. Just squeeze until it isn’t so wet and doesn't add too much liquid to the dip.
Corned Beef: What you see here, is corned beef that the butcher sliced in to ⅛ inch slices and then chopped at home so it wasn't too thin. You could also buy it deli sliced at the store for sandwiches and chop that as well.

How to Make Reuben Dip

You’ll be using the stove-top for the first part, to saute the onions but you’ll finish the dish by baking it in the oven. Make sure to see the recipe card below for all of the directions and details!

Overhead shots showing 4 steps to making reuben dip.

Cooking the butter and onions is the first step.
Next, mix the ingredients together to prep for baking.
Arrange dip in a pie plate, and bake!

Overhead shot of baked reuben dip, in white pie dish.

Reuben Dip in the Crock Pot

The crock pot is a great way to cook the dip or to serve it and keep it warm. To cook in the crock pot, combine ingredients according to recipe directions and heat on low for 2-3 hours, stirring occasionally.

Storage:

Refrigerate: Let the dip cool before refrigerating. It should be refrigerated within 2 hours of serving and will keep in the fridge covered for 3-4 days.
To Freeze: You can freeze leftovers, but with the cream cheese in the dip, the quality may not be as high after freezing. The dip can be frozen for up to two months for best quality.
Make Ahead: This dip can be made 1-2 days in advance before baking. Follow the recipe directions before baking and place in the refrigerator in a covered container until ready to bake.
Reheat: You can reheat the dip in the microwave or oven. Place the dip in a heat-safe container, in the oven at 300 degrees Fahrenheit for 15 to 20 minutes or microwave at 30-second intervals until warm.

Reuben dip in white pie dish, and a spoon scooping out a serving.

What to Serve with this Dip:

There are many great options for dipping foods for a Reuben dip.

For dippers:

hearty crackers
toasted bread (such as this toasted Italian bread recipe)
pretzels
bagel crisps
multi-grain crackers
rye or pumpernickel toast
rye crackers
Triscuits or other thick crackers
pita chips
cucumber slices
celery sticks

If you like this hot and cheesy reuben dip then you’ll love this Frito chili pie, it’s another one of our game day favorites along with these cheesy broccoli casserole recipe! Or, if you love when beer is added to dips, this beer cream cheese pretzel dip recipe is amazing too!

Recipe

Reuben dip being scooped out of baking dish with metal spoon.

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5 from 1 vote

Reuben Dip

Reuben dip is a twist on the classic, popular sandwich. Serve it as an appetizer with chips, crostinis, or veggies!

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 308kcal

Author Jessica Burgess

Ingredients

1 Tablespoon butter
½ cup chopped onion
8 ounces cream cheese softened
½ cup sour cream
½ cup Thousand Island dressing
2 cups chopped deli-sliced corned beef about 12 ounces
16 ounces sauerkraut or about 1 ¼ cups (Drained, squeezed dry)
8 ounces Swiss cheese shredded
2 Tablespoons dill relish
⅛ teaspoon Worcestershire sauce
chopped parsley optional, for garnish
coursely ground pepper optional, for garnish

Instructions

Preheat the oven to 400 degrees Fahrenheit.
Place a skillet on medium-low heat and add butter to melt. Add the onions and saute for about 5 minutes until softened and translucent, turning frequently to avoid burning. Transfer onions onto a plate to cool.
Using a stand mixer or a handheld mixer and a large bowl, beat the cream cheese until smooth. Add in the sour cream and Thousand Island dressing and mix to combine.
Stir in the remaining ingredients: the cooked onions, corned beef, sauerkraut, swiss cheese, dill relish, and Worcestershire sauce.
Pour dip and spread evenly into a 9-inch pie pan or baking dish.
Place the dip into the preheated oven and bake for 20 minutes until the edges are golden brown and the dip is warmed through.
Add parsley and pepper garnish if desired.
Serve warm with a variety of foods for dipping including crackers, pretzels, bagel crisps, vegetables, and toasted rye or pumpernickel bread.

Nutrition

Baked Beans with Ground Beef

May 24, 2024

Making baked beans with ground beef is such a hearty side dish for any BBQ, holiday gathering, or potluck.

This recipe uses simple ingredients, and the hamburger adds a heartiness that gives traditional baked beans more texture and beefy flavor!

Baked beans with ground beef in a skillet with a large spoon.

If you love the idea of adding non-traditional ingredients to baked beans, wait until you try these apple pie baked beans and these Dr. Pepper Baked Beans! Who knew adding fruit and/or soda to baked beans like that would make such an awesome difference!

If you love having beans as a side dish, you’ll also love this crack green beans recipe!

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Ingredients Needed

Ingredients on counter to make baked beans with ground beef.

These baked beans are made with easy-to-find ingredients and you may even have most of them on-hand! Here are a few notes on some of the key ingredients.

Canned Baked Beans – There are different flavors of baked beans and although you can use those instead of original, be cautious of how much sugar you may add, and other flavors that may be too much, if the beans already come with extra flavors. But you can also use canned pork and beans instead.
Brown Sugar – This calls for dark brown sugar but light brown sugar can be used too.
Mustard – Regular or Dijon mustard can be used instead if you prefer.
Liquid Smoke – This adds incredible flavor but you can leave this out if you want to.
Bacon – Want to use ham in these instead of bacon? No problem. They would both be great additions with the ground beef.

How to Make Baked Beans with Ground Beef

Just a few steps and these baked beans are ready for the oven.

Image collage of baked beans with ground beef.

Prep. Preheat the oven to 350°F.
Sauté the aromatics. Melt the butter over medium heat in a large, oven-safe skillet or Dutch oven. Add the onion and sauté until translucent. Add the garlic and sauté until fragrant.
Brown the beef. Add the beef to the same skillet, mix with the onion garlic mixture, and cook until nicely browned. Break it apart with a spatula or spoon as you go. Drain the grease from the skillet but keep or return the ground beef in the skillet.
Put it all together. Mix the baked beans, brown sugar, honey mustard, Worcestershire sauce, liquid smoke, BBQ sauce, and bacon into the ground beef mixture.
Bake. Bake, uncovered, for 45 minutes or until the edges are starting to bubble and the baked beans are hot throughout. Check on the baked beans around 30 minutes, sometimes if the skillet is wide and shallow the dish will cook a bit faster.

Baked beans with ground beef in pot, with large spoon scooping serving.

What size of skillet should I use? A dutch oven was used here but a deep 12-inch oven-safe skillet will also work.

How to Cook Baked Beans in the Crock Pot Instead

Instead of baking, transfer the browned beef and sauteed aromatics along with the baked beans, brown sugar, Dijon, Worcestershire sauce, liquid smoke, BBQ sauce, and bacon to a crockpot and cook on low for 2 hours.

Storage

To store. Seal any fully cooled leftovers in an airtight container. You can store them in the fridge for up to 4 days or in the freezer for up to 3 months.
To reheat. Allow the leftover baked beans with hamburger to thaw in the fridge (if applicable) before transferring them to a saucepan and reheating over medium-low heat, stirring occasionally, until warm. Alternatively, microwave smaller portions in 30-second intervals, stirring between each, until heated through.
Can I make this ahead of time and freeze it? You can. Just before baking, transfer the contents of the skillet to an airtight container. You can freeze it for up to 3 months. When you are ready to enjoy, allow the mixture to thaw in the fridge before baking just as you normally would. Alternatively, you can also prepare the whole recipe from start to finish and freeze it that way. Just allow it to cool before freezing.

More BBQ Side Dishes

Love easy and delicious recipes that are perfect for large groups or for a bbq? Here are some of my favorites to make for that:

Recipe

Baked beans with ground beef in a skillet with a large spoon scooping out a serving.

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5 from 1 vote

Baked Beans with Ground Beef

This baked beans with ground beef recipe is a heart side dish for barbeques, holiday gatherings and potlucks! It's so easy to make and it uses simple ingredients too!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 55

Total Time 1 5

Servings 1 cup servings

Calories 922kcal

Author Jessica Burgess

Ingredients

1 pound ground beef 80/20 recommended
45 ounces canned original baked beans
1 large sweet onion diced
1 Tablespoon garlic minced
2 Tablespoons butter
½ cup dark brown sugar
2 Tablespoons honey mustard
2 Tablespoons Worcestershire sauce
½ teaspoon liquid smoke
1 cup bbq sauce
1 pound bacon cooked and crumbled

Instructions

Prep. Preheat the oven to 350°F.
Sauté the aromatics. Melt the butter over medium heat in a large, oven-safe skillet or Dutch oven. Add the onion and sauté until translucent. Add the garlic and sauté until fragrant.
Brown the beef. Add the beef to the same skillet, mix with the onion garlic mixture, and cook until nicely browned. Break it apart with a spatula or spoon as you go. Drain the grease from the skillet but keep or return the ground beef in the skillet.
Put it all together. Mix the baked beans, brown sugar, honey mustard, Worcestershire sauce, liquid smoke, BBQ sauce, and bacon into the ground beef mixture.
Bake. Bake, uncovered, for 45 minutes or until the edges are starting to bubble and the baked beans are hot throughout. Check on the baked beans around 30 minutes, sometimes if the skillet is wide and shallow the dish will cook a bit faster.

Video

Notes

For Crock Pot Method: Instead of baking, transfer the browned beef and sauteed aromatics along with the baked beans, brown sugar, Dijon, Worcestershire sauce, liquid smoke, BBQ sauce, and bacon to a crockpot and cook on low for 2 hours.

Nutrition

Brown Sugar French Toast

May 22, 2024

Brown Sugar French Toast: As if traditional French toast wasn’t good enough… combining it with the deliciousness of brown sugar takes it to a whole new level.

With simple ingredients and 30 minutes, breakfast will be on the table and a newfound love of French toast will be served.

Slices of brown sugar french toast on white plates.

A Fabulous Reader Review…

The best French toast I have eaten. I made it vegan using just for egg, vegan heavy cream and homemade sourdough bread. Delicious highly recommend. – Michelle

If you want to try more variations of this easy breakfast recipe, check out my Stuffed French Toast as one idea. Or you could make some EASY Cinnamon French Toast Sticks that work for breakfast or as a sweet treat for the whole family at any time.

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Why You’ll Love This Recipe

Perfectly balanced sweetness: The brown sugar in this recipe lends a sublime sweetness that isn’t overpoweringly sugary; it’s just right.
Ideal for special occasions: Whether it’s a classy brunch, a festive holiday breakfast, or a treat-yourself decadent breakfast on a regular day, this Brown Sugar French Toast serves as a luxurious treat that’s sure to impress.

Ingredients Needed

This French toast is made with easy-to-find ingredients. Here are a few notes on some of the key ingredients. See the recipe card below for the measurements.

Labeled ingredients on white counter for brown sugar french toast.

Brioche Bread – Opt for a thick-cut brioche for this recipe. Its rich, buttery flavor and soft, fluffy texture make it the perfect choice for French toast. Plus, it absorbs the egg mixture well, which results in a decadently soft and creamy interior while the outside gets beautifully crispy.
Eggs – For the most flavorful French toast, use the freshest eggs you can find. Farm-fresh or organic eggs often have more vibrant yolks which can subtly enhance the taste of your dish. Also, ensure that your eggs are properly whisked to create a smooth, lump-free mixture for soaking the bread.
Light Brown Sugar – Light brown sugar is your go-to sugar for this recipe due to its deep, rich flavor that’s not too overpowering. It caramelizes beautifully, giving the toast that irresistible golden-brown crust. Remember to store brown sugar in a cool, dark place to prevent it from clumping or hardening.

Substitutions

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

Brioche Bread – While brioche is the best bread for this recipe, don’t stress if you can’t find it at the local supermarket. A good quality Challah or a dense white bread can step into its shoes nicely. It’s all about finding a type of bread that can hold its own when soaking up our delicious egg mixture.
Half and Half – If you’ve used the last of your half and half in your morning coffee, fear not! You can replace it with a mixture of milk and heavy cream in a 1:1 ratio. Or, for a dairy-free version, try using almond milk, coconut milk, or coconut cream instead.
Vanilla Extract – Ran out of vanilla extract? You can use maple syrup or honey as a replacement to add that hint of sweetness. If you want to keep the vanilla flavor, try using a small amount of vanilla bean paste or even the scraped insides of a vanilla pod.
Light Brown Sugar – If you’ve run out of light brown sugar mid-recipe, you can use dark brown sugar instead. It has a slightly more intense molasses flavor, but will still give your French toast that delicious caramelized crust. Alternatively, a mixture of white sugar and molasses can work as a DIY replacement.
Cinnamon – Just realized there’s no cinnamon in your pantry? You can substitute it with nutmeg or allspice for a slightly different, but equally yummy twist! If you’re out of spices entirely, a little bit of maple syrup can lend a sweet, comforting note to your French toast.

Variations

Looking for ways to mix up this delightful breakfast staple? Here are some creative twists you can try:

Chocolate Lover’s Delight: For the chocoholics out there, add a handful of chocolate chips to the egg mixture before soaking the bread. It’s like having dessert for breakfast!
Tropical Paradise: Transport your taste buds to a tropical island by adding shredded coconut and sliced pineapple as toppings. Or, blend a ripe banana into the egg mixture for a tropical twist.
Berry Bonanza: Fresh berries are a fantastic addition to this French toast. You can either scatter a handful over the top just before serving or simmer them into a delicious compote while your toast is cooking. Either way, it’s berry delicious!
Autumn Spice: Add some autumnal flavor to your French toast by incorporating pumpkin spice into the egg mixture. Top it off with a dollop of whipped cream and a light dusting of extra spice. Hello, fall!
Savory Switch: Not all French toast has to be sweet. Try making a savory version by adding grated cheese and chopped herbs to the egg mixture, then topping your finished toast with a dollop of sour cream and some fresh chives. It’s a brunch game-changer!

How to Make Brown Sugar French Toast

This French toast recipe is broken into 2 components:

Prepare the mixture
Cook the toast

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

STEP 1: Mix the eggs. Combine eggs and half-and-half in a shallow bowl, whisking until smooth. (Images 1-2)

STEP 2: Add the spices. Stir in vanilla, brown sugar, cinnamon, and salt, ensuring these ingredients blend well with the egg mixture. (Image 3)

STEP 3: Add butter to the skillet. Melt butter in a heated skillet or griddle, making sure the entire bottom surface is covered.

STEP 4: Dip the bread. Dip each slice of bread into the egg mixture, coating both sides and allow any excess to drip off before moving to the frying pan. (Image 4)

Slice of cooked brown sugar french toast in skillet.

STEP 5: Cook the toast. Cook each soaked bread slice in the hot, buttered pan over medium heat for 1-2 minutes on each side until golden brown. Adjust cooking times based on the heat level of your pan. Add more butter to the pan if required.

STEP 6: Add toppings. Serve the cooked French toast with your preferred toppings such as butter, maple syrup, powdered sugar, or fresh berries. Enjoy your delicious Brown Sugar French Toast!

Cooked brown sugar french toast on white plate with fruit and syrup on top.

Recipe Pro Tips

Don’t rush the soak: For exceptionally flavorful and moist French toast, let your thick slices spend some quality time in the egg mixture. A good 15-20 second dip per side should do the trick. But remember, we don’t want the bread to be overly soggy, so don’t leave it in there for too long!
Low and slow is the way to go: Resist the temptation to crank up the heat. Cooking your French toast on medium-low heat ensures a crispy outside while allowing the inside to cook through. Patience is key here!
Use the right tools: For easy flipping, use a wide spatula. It may seem like a minor detail, but trust me, it can make your French toast cooking experience so much smoother.
Fresh is best: If you’re using fresh fruit as toppings, add them right before serving to maintain their freshness and vibrant colors. It’s all about that perfect Instagrammable moment, ladies!
Change it up: If you’re feeling adventurous, try different types of bread like sourdough or a multi-grain loaf. Each bread brings its own unique flavor and texture to the French toast, making breakfast time an exciting adventure.
Make ahead: For the best results for those super-busy mornings, save time by preparing the egg mixture the night before. Just give it a quick whisk in the morning before you dip your bread. Voila - a stress-free, delicious breakfast in no time!

Bite of brown sugar french toast on fork, being held above plate of slices.

Recipe FAQs

What is the most common mistake in making French toast?

The most common mistake is using too much heat, which can burn the outside of the toast while leaving the inside uncooked. Remember to cook on medium-low heat for optimal results!

Can I use stale bread for French toast?

Absolutely! In fact, slightly stale bread can actually make better French toast. It tends to soak up the egg mixture better without falling apart, giving you a lovely, custardy center.

Can I make this recipe gluten-free?

Yes, you can! Simply swap out the bread for your favorite gluten-free loaf. The rest of the recipe remains the same. Remember, the key to great French toast lies in the soak, so make sure to give your gluten-free bread
slices enough time to absorb the egg mixture.

Can I make this recipe vegan?

Definitely! To make vegan French toast, replace the eggs with a mashed ripe banana or a flax egg. Use plant-based milk instead of half and half, and ensure your bread is vegan.

What if my French toast is soggy?

If your French toast turns out soggy, it could mean that your bread was overly soaked or the heat was too high during cooking. Next time, try reducing the soaking time and cooking on medium-low heat.

What can I use instead of butter for cooking the toast?

If you’re out of butter or prefer a healthier option, you can use coconut oil or a non-stick cooking spray. Both work well to prevent the toast from sticking to the pan and add a slightly different flavor profile.

What to Serve with Brown Sugar French Toast

For a balanced and hearty breakfast, serve your Brown Sugar French Toast with a side of lean proteins such as breakfast sausage baked in the oven. A refreshing side of fruit salad can also complement the sweetness of the toast perfectly.

If you’re a fan of dairy, consider adding a dollop of Greek yogurt on the side – it’s a great source of protein and calcium and pairs wonderfully with the warm, cinnamon-infused French toast. And to top it all off, why not add a freshly brewed cup of your favorite coffee or a glass of freshly squeezed orange juice?

❄️ Storage

Leftovers: Storing uneaten Brown Sugar French Toast is a breeze! Simply let it cool down completely, then place the slices in a zip-top bag or airtight container and pop it into the refrigerator. It will stay fresh for up to 2-3 days. When you’re ready to reheat, just give it a quick zap in the microwave or warm it up in an oven or toaster oven for a few minutes until heated through.

To Freeze: You can definitely freeze it too! Arrange the cooled french toast slices on a baking sheet, pop them in the freezer for a couple of hours until each slice is frozen solid, then transfer them to a freezer-safe bag or container. Be sure to squeeze out any excess air to prevent freezer burn. This method ensures that the slices don’t stick together, and you can just grab however many slices you want when you’re ready to enjoy them again.

Reheat: Frozen French toast can last for up to 2 months in the freezer. To reheat, you don’t even need to thaw – just pop them straight into the oven or toaster oven until they’re hot and crispy again. Now, isn’t that a breakfast lifesaver for those hectic mornings!

🍳 More Breakfast Recipes You’ll Love

Want to try something else that’s a little different for breakfast? How about making a Breakfast Waffle Charcuterie Board? Or you could stick with the bread theme and make everyone a Hawaiian Breakfast Sandwich for a tasty start to the day.

Recipe

Brown sugar french toast on white plate, with syrup and butter on top.

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5 from 1 vote

Brown Sugar French Toast

Brown sugar French toast is a spin on the classic that may set new breakfast expectations for all French toast mornings!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings slices

Calories 49kcal

Author Jessica Burgess

Ingredients

1 loaf thick sliced Brioche bread
5 eggs
½ cup half and half
1 teaspoon vanilla extract
½ cup firmly packed light brown sugar
½ teaspoon cinnamon
¼ teaspoon salt
Butter
Optional: powered sugar
Optional: maple syrup, whipped cream, strawberries/blueberries

Instructions

In a shallow bowl combine eggs and half and half. Whisk until combined.
Add vanilla, brown sugar, cinnamon and salt and whisk until all ingredients are well combined.
Add butter to heated skillet or griddle and spread to ensure bottom is fully covered.
Place one piece of bread in the egg mixture, flipping over to cover both sides.
Allow excess egg mixture to drip off before placing in pan.
Add bread to hot, buttered pan and cook on medium heat for 1-2 minutes
Flip over and cook onsecond side 1-2 minutes. Time will vary depending on how hot your pan is.
Add additional butter to skillet as needed.
Serve with toppings of your choice such as butter, maple syrup, powdered sugar, or berries.

Notes

Other bread suggestions include cinnamon swirl bread, thick-cut Texas toast, and Challah.

You can substitute heavy cream for the half and half for a richer custard but decrease the measurement to ¾ cups.

Nutrition

Ham and Cheese Sliders

May 21, 2024

Ham and cheese sliders with Dijon mustard (sometimes called “funeral sandwiches“) are a combination of savory and tangy flavors that create a truly irresistible sandwich recipe. Serve them as a party appetizer or for an easy dinner idea that’s ready in only 20 minutes!

Ham and cheese sliders stacked on top of one another.

Whether you like to serve sliders as an appetizer recipe or a main dish, they are a crowd-pleasing winner! Super easy to make, plus the flavors just meld so beautifully. Smoky ham paired with tangy cheese and sharp Dijon just make for a party.

If ham isn’t your favorite, no worries! Turkey sliders are a very neutral option. Enjoy cheeseburger sliders inside when the weather isn’t great for grilling! Or branch out with these Reuben sliders for some added flavor! Then add flair to your Friday fish fry by tucking fish filets into slider rolls.

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Why You’ll Love This Recipe

It uses a few ingredients: A quick trip to the deli is all you need to complete this recipe!
Make-ahead recipe: Did you know that you can freeze these sliders? I love to wrap them in pairs for a quick lunch.
Easy to customize: Use any deli meat and cheese and swap out your mustard as well for a true family favorite.

Ingredients Needed

Here’s what you’ll need to make these ham and cheese sliders:

Labeled ingredients for ham and cheese sliders sitting on kitchen counter.

Ham – I find that shaved or super thin deli meats are best here. That will allow you to easily create an even layer of meat across the entire set of rolls. I use the same type of ham in my hot ham and cheese sandwiches!
Cheese – Swiss is of course the classic ham pairing – but you can use any cheese you like! Again, thin slices are best so you can cover all of the meat.
Dijon mustard – The little bite here will pair so nicely with the ham and Swiss! If you aren’t a fan you can feel free to use yellow mustard or a stone ground mustard. If you buy Dijon mustard just for this recipe, use more making these sloppy joe sliders!

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

How to Make Deli Ham Sliders

Image collage showing how to make ham and cheese sliders.

STEP 1. Slice the rolls. Use a serrated bread knife to carefully slice the entire slab of rolls across the horizon.

STEP 2. Add spread. Spread the softened butter and mustard evenly across the rolls.

Tip: It’s ok if your rolls fall apart a little bit! Place them close to each other in your pan so that they remain cohesive.

Ham and cheese sliders brushed with butter, and sprinkles with poppyseeds, ready for baking

STEP 3. Layer the meat and cheese. Add the ham in an even layer, whether that means flat out in rounds or scrunching it up on each roll. Add the cheese slices on top.

STEP 4. Cover and bake. Spread melted butter on top and sprinkle on seeds, then tent with foil and bake.

Recipe Pro Tips

Use a baking dish. If you use a dish rather than a baking sheet, you ensure your cheese doesn’t melt out the sides.
Flavor swap. Get creative on your toppings. Use sesame seeds, poppy seeds, or even everything seasoning!

Baked ham and cheese sliders being pulled apart, showing cheese stretching.

Recipe FAQs

Can I use homemade rolls?

Definitely! The key here is to have your rolls, whatever type they may be, squished up together on your pan. This makes it easier to layer the fillings. So as long as your sliced rolls can sit neatly next to each other, they should work here.

Can I freeze ham and cheese sliders?

Yup! You can wrap the entire package up in foil and then bake later on. Thaw in the fridge overnight before baking. You can also wrap individual servings to take as a packed lunch.

What to Serve with Deli Meat Sliders

Chips, dips, and veggies are perfect. If you are serving as appetizers then you can include chicken wings or bbq meatballs in your spread. I love stuffed celery sticks as a vegetarian offering.

Storage

Store any leftover sliders in the fridge in an airtight container for up to 3 days. Reheat by popping them into the toaster oven to get crisped up.

Recipe

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5 from 1 vote

Ham and Cheese Sliders

Ham and cheese sliders on Hawaiian rolls with Dijon mustard are a combo of savory and tangy flavors that create a truly irresistible bite.

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 321kcal

Author Jessica Burgess

Equipment

1 rimmed baking sheet large enough to hold 12 Hawaiian rolls
parchment paper
1 small microwave-safe bowl
aluminum foil
pastry brush

Ingredients

12 Hawaiian rolls
24 slices deli ham
8 ounces Swiss cheese
6 – 8 tablespoons Dijon mustard or more
2 tablespoons unsalted butter melted
poppy seeds

Instructions

Preheat oven to 350°F.
Cover a rimmed baking sheet with parchment paper or aluminum foil (note: if using foil spray lightly with a non-stick spray).
Leaving the rolls intact, slice them in half on the horizon.
12 Hawaiian rolls
Melt the butter in a microwave safe bowl and brush the inside of the rolls, followed by a thin layer Dijon mustard. Place the bottom buns on the baking sheet, layer the ham and Swiss cheese followed by the tops of the buns. Lightly brush the tops of the buns before placing on each slider, then lightly sprinkle with some poppy seeds.
24 slices deli ham, 8 ounces Swiss cheese, 2 tablespoons unsalted butter, poppy seeds, 6 – 8 tablespoons Dijon mustard
Cover sliders with aluminum foil loosely over sliders and bake in oven at 350F for 15-20 minutes. Remove foil then place back in oven until tops are golden and enjoy!

Notes

You can use any meat and cheese here if you prefer a different type.
Not a fan of Dijon? Use stone-ground or yellow mustard.
You can also use “everything but the bagel seasoning” on top of the sliders instead of poppy seeds

Nutrition

Cranberry Orange Scones

May 19, 2024

Cranberry Orange Scones that use frozen cranberries, orange juice, and orange zest with a few other simple ingredients to create a breakfast pastry that’s beautiful for brunch and delicious enough for a weekend breakfast.

In only 30 minutes, you’ll have scones ready to enjoy with your morning coffee.

For years, breakfast has been my favorite meal of the day to make. There’s something about feeding everyone when they wake up hungry, especially when they see warm, sweet treats on the table like these scones.

The flavors of the orange and cranberry together in these, are such a nice change from your typical flavors.

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Ingredients You’ll Need

Overhead shot of cranberry orange scones ingredients.

These scones are made with easy-to-find ingredients. Here are a few notes on some of the key ingredients. See the recipe card below for the measurements.

Baking powder: Be sure to check the expiration date to make sure it’s fresh for optimal performance.
Frozen unsalted butter: Cube or grate the butter and keep it cold. Use cold ingredients, including chilled butter and heavy cream, to achieve a flaky and tender texture in the scones.

For another scone recipe, try these strawberry scones. You might also like all of my other easy breakfast recipes!

How to Make Cranberry Orange Scones

Here’s an overview of how to make these scones. You can jump to the recipe for full instructions.

Preheat: Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Dry ingredients + butter: Whisk together dry ingredients and then add cold butter. Use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
Orange + cranberries: Stir in the mixture.
Wet ingredients: Whisk together wet ingredients.
Combine: Pour the wet ingredients into the dry ingredients and mix.

Step by step process of making cranberry orange scones.

Shape: Shape the dough and slice.
Bake: for 12 – 15 minutes.
Make glaze: Whisk together powdered sugar, orange juice, and orange zest.
Cool and drizzle: Allow scones to cool and drizzle.

Glaze Tips:
If your glaze is too thick, gradually add a teaspoon of orange juice until it reaches the desired consistency. If it’s too thin, gradually add small amounts of powdered sugar and mix in, until it reaches the thickness desired.

Overhead shot of orange glaze drizzled over scones.

Recipe Pro Tips

Handle the flour with care. Overmixing the dough can lead to dense scones. Mix until just combined to maintain a light texture.
Distribute. Distribute the cranberries evenly throughout the dough to ensure that each bite contains a burst of tartness.

Storage Instructions

Store leftover scones in an airtight container at room temperature for up to two days. Refresh them by warming briefly in the oven or microwave.

What is the secret to making good scones??

Making sure your ingredients are really cold is key for scone success! You can even chill your equipment (bowls, etc.) to help keep the dough as cold as possible.

What can I use if I don’t have heavy cream or milk??

Mixing butter and milk together (whole milk or even half-and-half work best), you can make your own heavy cream! To make ½ cup of heavy cream, gently melt 2 Tablespoons of butter and then slowly whisk in 6 Tablespoons of milk.

More Breakfast Pastry Recipes

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5 from 11 votes

Cranberry Orange Scones

Cranberry Orange Scones that use frozen cranberries, orange juice, and orange zest with a few other simple ingredients to create a breakfast pastry that's beautiful for brunch and delicious enough for a weekend breakfast.

In only 30 minutes, you'll have scones ready to enjoy with your morning coffee.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings scones

Calories 446kcal

Author Jessica Burgess

Ingredients

2 cups all-purpose flour
½ cup granulated sugar
1 Tablespoon baking powder
½ teaspoon kosher salt
3 Tablespoons fresh orange juice Divided (1 Tablespoon + 2 Tablespoons)
zest of 1 orange (reserve 1 teaspoon for icing)
½ cup frozen unsalted butter 1 stick – cubed or grated
½ cup heavy whipping cream cold
1 large egg
1 teaspoon pure vanilla extract
1 cup frozen cranberries halved
1 cup powdered sugar

Instructions

Preheat your oven to 400°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together 2 cups of all-purpose flour, ¼ cup of granulated sugar, 1 tablespoon of baking powder, and ½ teaspoon of kosher salt. Then add ½ cup cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
Stir in the orange zest and 1 cup of halved cranberries, ensuring they are evenly distributed throughout the mixture.
In a separate bowl, whisk together ½ cup of heavy cream, 1 large egg, 1 tablespoon of orange juice, and 1 teaspoon of pure vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients. Mix until just combined. Be careful not to overmix; the dough should be slightly sticky.
Turn the dough out onto a floured surface. Gently pat it into a circle about 1 inch thick. Using a sharp knife or a floured round cutter, cut the dough into 8 equal wedges or as many rounds as you can make. Place the scones on the prepared baking sheet. Brush the tops with a little extra heavy cream.
Bake for 12 – 15 minutes or until the scones are golden brown.
While the scones are baking, whisk together 1 cup of powdered sugar, 2 tablespoons of fresh orange juice, and 1 teaspoon of orange zest (if using) to make the glaze.
Once the scones are done baking, let them cool on a cooling rack for a few minutes. Drizzle the orange glaze over the warm scones.
Allow the glaze to set for a few minutes before serving. Enjoy your homemade Cranberry Orange Scones with a cup of tea or coffee!

Video

Nutrition

Strawberry Shortcake Cookies

May 15, 2024

These strawberry shortcake cookies have a texture reminiscent of strawberry scones, where each bite is a delightful blend of buttery goodness and juicy strawberries. In only 30 minutes, (including the “cool-down” time) you’ll be eating delicious cookies in your own kitchen!

Strawberry shortcake cookies stacked on top of one another.

I love cookies! There is so much variety in them, whether it is the texture or what you choose to stir into the dough. These cookies aren’t overly sweet on their own, but the addition of the fresh strawberries enhances their sweetness and moisture, making each bite a delightful treat. They’re a unique twist on the classic dessert, bringing the essence of strawberry shortcake to a convenient cookie form.

If you really enjoy fresh strawberries, think about making a strawberry crumble for dessert as well. It’s also really easy to have Strawberry Crunch Cake or perfectly pink strawberry brownies!

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Ingredients Needed

Here’s what you’ll need to make these fabulous cookies:

Labeled ingredients for strawberry shortcake cookies recipe.

Flour – Regular all-purpose is great here. Make sure to always measure flour by spooning it into the cup and leveling off with a straight edge!
Sugar – These cookies don’t have a ton of sugar compared to other recipes, allowing the strawberries to shine.
Heavy cream – Start with ½ cup and add more as needed to make the dough come together.
Butter – Many cookies start with softened butter, but because this is more of a scone dough, the butter needs to be cold!
Strawberries – Dice up fresh strawberries into bite-sized pieces. This will ensure every cookie has a taste.

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

How to Make Mini Strawberry Scones

Image collage showing how to make strawberry shortcake cookies.

STEP 1. Combine dry ingredients. Whisk the dry ingredients together, then add the butter to resemble coarse crumbs.

STEP 2. Make batter. Add the cream, in batches, until your dough just comes together.

Tip: Kids can help here! If your strawberries are ripe, they might be able to be sliced with a butter knife, giving them confidence in the kitchen.

Rolled strawberry shortcake cookies on baking sheet.

STEP 3. Add strawberries. Gently fold in the diced strawberries, being careful not to mash them.

STEP 4. Bake and enjoy. Bake in a preheated oven until just set – you don’t want to dry them out.

Baked strawberry shortcake cookies on baking sheet.

Recipe Pro Tips

Use a scoop. A cookie scoop is a great tool to have on hand because your cookies will look professionally made! This allows them to be uniform in size, so that they bake evenly.
Line the pan. I love using parchment paper for cookies because it’s an easy cleanup. It also makes for a non-stick surface even if your pan isn’t quite as slippery any more!

Baked strawberry shortcake cookies, stacked on top of one another.

Recipe FAQs

Why are my cookies too wet?

The amount of juice in the strawberries will add to the moisture of the cookies. If they are too juicy, you can cut back on the whipping cream a little. If they aren't as juicy, you can increase the whipping cream starting with a tablespoon at a time.

Can I use frozen strawberries instead of fresh?

Frozen strawberries aren't recommended for this recipe due to the amount of moisture in frozen strawberries. These cookies are supposed to have a drier texture than most cookies, similar to that of a biscuit or scone.

Storage

It is best to eat these cookies the same day but if you need to store them, place them in an air-tight container at room temperature for 1-2 days. The longer they sit the soggier they will get.

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5 from 1 vote

Strawberry Shortcake Cookies

These strawberry shortcake cookies have a texture reminiscent of scones. Each bite is a delightful blend of buttery goodness and juicy strawberries.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 92kcal

Author Jessica Burgess

Ingredients

1 ¾ cup all purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¾ cup granulated sugar
¼ cup unsalted butter chilled and cut into small pieces
½ cup + 1 – 2 tablespoons heavy whipping cream
½ cup strawberries hulled and chopped

Instructions

Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set it aside.
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until they are well combined.
Add the pieces of butter to the dry ingredients. Use a pastry cutter or your hands to blend the ingredients together until the mixture becomes crumbly.
Slowly pour in ½ cup of whipping cream and gently incorporate it into the mixture with a spatula. If the mixture remains dry, add 1 tablespoon of whipping cream at a time, and if necessary, use your hands to thoroughly combine the dry ingredients into the dough.
Gently fold in the strawberries, being careful to not crush the berries.
Use a cookie scoop to drop the cookies onto the prepared cookie sheet, spacing them about 1 inch apart.
Bake for 15 minutes, or until the edges of the cookies are slightly browned.
Allow the cookies to cool on a cooling rack for 5 minutes before enjoying.

Notes

The juicier the strawberries that more wet the consistency will be. This may result in a flatter cookie. They still have a great flavor but they won't have a biscuit/scone type texture.
These cookies will have a biscuit or a scone like texture, so they will be a little drier than a traditional cookie.
Variation: You could add vanilla, white chocolate chips or even a powdered sugar glaze to give them a slightly different taste.

Nutrition

Maid-Rite Sandwiches

May 13, 2024

Learn the history behind this amazing loose meat sandwich recipe that is simply made right! Your family will go nuts for the new-to-them classic Maid Rite sandwich, which are also referred to as “loose meat sandwiches.”

These sandwiches are perfect for an easy dinner recipe and are ready to enjoy a dinner in under 30 minutes!

Close up of maid rite sandwich sitting on white plate.

Tired of the same old recipes? Look no further – this loose meat sandwich brings lots of great flavor to the table, and has a fun story to boot! Your family will be intrigued by this new type of burger recipe as they load up on their favorite toppings.

I love using ground beef for dinner as it’s an economical cut and a favorite of many. If sandwiches are on your dinner meal plan, you can also make some easy Cheeseburger Sliders. They are perfect for game day, too. In the mood for pasta? Skip the box mix and make your own skillet cheeseburger mac.

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Why You’ll Love This Recipe

Fun tradition: Share in this classic sandwich recipe with your family and tell them the origins.
Feed a crowd: You can easily double this to make a lot for a crowd or to have leftovers throughout the week. Sandwich dinners like this are classic old-fashioned comfort food meals.
Ready in only 30 minutes: Cooking ground beef is all you need to do, so it’s perfect for those busy nights.

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 maid rite recipe.

Ground beef – Use 85/15 to stay true to the original recipe for maid rites. You can swap it out though if you only have leaner cuts at the store.
Beef bouillon – A cube gives us extra salt and lots of flavor. We are using less water than called for on the jar for that extra flavor. Be sure and dissolve it in hot water before adding to the pan to make sure it’s completely dissolved!
Worcestershire – If you don’t normally keep this on hand, try steak sauce or soy sauce for the boost of umami.
Onion – Finely diced, this brings a great bit of texture to the loose meat.
Buns – Go all in with classic white burger buns!

Substitutions

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

White Onions – if you’re in a pinch, throw in some dehydrated onions instead.
Meat – you can use ground chicken or turkey here, but it won’t be the classic recipe. This is a great way to reduce the fat content though.
Bouillon – no cubes? I don’t recommend simply using a half cup of beef broth as it won’t taste the same. An option is to use the amount of Better Than Bouillon that yields one cup of broth, but using only ½ cup of water.

How to Make Original Maid-Rites

You’re in for a treat here! One skillet and ready in under 30 minutes.

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

Image collage showing steps 1-4 of how to make maid rite sandwiches.

STEP 1. Make broth. Dissolve the bouillon cube in hot water (Image 1). This allows you to make sure it is all dissolved!

Tip: 85/15 ground beef tastes the most authentic. If this is too greasy for you, feel free to drain off the excess before serving.

STEP 2. Make sauce. Add remaining ingredients except beef and onions, and combine well (Image 2).

STEP 3. Brown beef. Add ground beef and break it up with a wooden spoon as it cooks (Image 3).

STEP 4. Add onions. Once the beef is cooked through and the liquid is evaporated, add diced onions. Cook until softened (Image 4).

Maid Rite meat piled on hamburger buns, and sitting on white plate.

Recipe Pro Tips

Let the liquid cook off. This is a “loose meat” sandwich and isn’t meant to be sloppy and saucy.
Toppings galore. This is a fun meal to make for a crowd because you can set out an entire “burger bar” of toppings as these are essentially loose meat burgers. You can even make these easy fried pickles to serve on the sandwich or alongside of them.

Maid Rite sandwich topped with mustard, ketchup and pickles.

Recipe FAQs

What is the original Maid-Rite?

As the story goes, an Iowa butcher combined various cuts of meat with seasonings until he liked what he had. When a delivery man had a taste, he proclaimed the sandwich was “made right” and it is made the same to this day!

What is the difference between Maid-Rite and sloppy joes?

There really is no comparison! A traditional sloppy joe recipe has a tomato sauce, and is, as the name goes, messy to eat. Meanwhile a maid-rite sandwich, you cook off the liquid so it is quite dry overall, and is topped like a hamburger patty.

What is the difference between sloppy joes and loose meat?

A sloppy joe has sauce, enough so that the sandwich is considered wet and can soak into the bun. Loose meat is basically eating a hamburger but in crumbles. While the meat is cooked in flavorful liquid so it isn’t a bad sort of dry, all that liquid does evaporate or cook into the meat, so that your sandwich is essentially dry.

What to Serve with This Simple Maid Rite Recipe

I love to serve french fries or chips with sandwiches. Think outside the box, too, and give eggplant fries a chance! If frozen fries are more your speed, you can make fries easily in the air fryer. Dip your choice of fries in a nice Chipotle aioli! You can also add this red potato salad or a quick green salad.

Or if you love restaurant-style side dishes, these easy fried pickles are a hit.

Maid Rite sandwich sitting on white plate, next to cooked french fries.

Storage

Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave, splashing in more broth or water as necessary.

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Maid Rite sandwich sitting on white plate.

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Maid Rite Sandwiches (Loose Meat) Copycat

Maid Rite Sandwiches: Ready in under 30 minutes, your family will go nuts for this easy to make sandwich recipe that's great for dinner or even to feed a crowd.

Course Dinner

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings sandwiches

Calories 382kcal

Author Jessica Burgess

Ingredients

1 cube beef bouillon
½ cup hot water
1 pound ground beef
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1 tablespoon yellow mustard
¼ teaspoon black pepper
½ teaspoon salt
½ cup onion finely diced
4 hamburger buns

Optional Toppings:

Mustard
Ketchup
Pickles

Instructions

Dissolve bouillon cube in hot water. Set aside.
In a skillet over medium high heat, add the bouillon mixture, Worcestershire, sugar, mustard, pepper, and salt. Stir to combine.
Add the ground beef and chop it up with a wooden spoon as it cooks.
Once liquid is evaporated, stir in onions and cook for 1-2 minutes until onions are just softened. Drain any grease if necessary.
Serve on hamburger buns with your favorite toppings.

Video

Notes

Steak sauce or soy sauce may be substituted for the Worcestershire sauce.
Using a ground beef that is not super lean, such as 85/15, will give this dish a more authentic taste.
We like to top ours with mayo, ketchup, and pickles, but you could also use lettuce, tomato, mayo, cheese, extra onion, or anything you like on a hamburger.

Nutrition

Pizza Fries

May 12, 2024

Everyone always enjoys a plate of loaded French fries – but have you ever turned it on its side and made Pizza Fries? Melted cheese, pizza sauce, pepperoni… all piled on crispy French fries, is a flavor combo that is a family-favorite!

We are taking a shortcut here and using frozen fries. Why wouldn’t we when they are delicious as-is and we are taking it up a notch with toppings? I also love throwing frozen sweet potato fries in the air fryer!

If you want to show off your knife skills, try eggplant fries, also in the air fryer. I highly recommend a classic sloppy Joe sandwich if you are keeping your fries plain, or you can serve the pizza French fries up with a side salad.

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Why You’ll Love This Recipe

It uses a few ingredients: Most people have these ingredients on hand already!
Switch it up: Just like topping your own homemade pizza, add your favorites to these fries.
Works for any meal: Whether you want a fun appetizer with friends (and beer?) or you want a quick kid-friendly meal, this fits the bill.

Ingredients Needed

Here’s what you’ll need to make delicious pepperoni pizza fries!

Ingredients on kitchen counter with their names by each item.

Fries – Use your favorite brand here. I love crinkle cut as they hold onto the toppings nicely! Straight cut will also work here but I don’t recommend anything that’s already seasoned as it will compete with the pizza flavors.
Cheese – Mozzarella is of course the iconic pizza cheese, but feel free to use a cheddar blend or some Colby Jack.
Pepperoni – I love pepperoni! Use pork or turkey, whatever you prefer. You could also use sausage or diced ham, but make sure your meat is already fully cooked.
Sauce – We are going to drizzle some over the top of the fries, so you can even find a squeeze bottle at the store to make it easy!

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

How to Make Loaded Pizza Fries

Just a simple two steps here – bake, then top!

STEP 1. Cook fries. Bake, according to bag instructions. I like to line the baking sheet first!

STEP 2. Layer cheese. Once the fries are crispy, add half the cheese in an even layer.

Tip: Line your baking sheet for easy cleanup! No stuck cheese here! I also like to use a sheet that just fits the fries closely together. This allows the toppings to stay right where they belong.

STEP 3. Sauce it up. Add sauce in lines over the cheese. Don’t add too much or your fries will turn soggy!

STEP 4. Top and bake. Place pepperoni and remaining cheese over top, then bake to melt the cheese. Serve!

Baked pizza fries, sitting on baking sheet.

Recipe Pro Tips

Don’t use too much sauce. Layering cheese before sauce creates a barrier – adding too much sauce here can make your fries soggy! Use more sauce for dipping if desired.
Crisp first! Make sure your fries are cooked to the perfect crispness before adding toppings. They will not get any crispier once coated in cheese so give one a bite test before topping to make sure they are ready.
Fun Dinner Idea: Add these Pizza French Fries to your Dinner Theme System for a fun night with your family!

French fries baked on baking sheet with cheese, pepperoni and pizza sauce.

Recipe FAQs

Can I make pizza fries ahead?

Unfortunately, these fries do not do as well as leftovers. We recommend serving them immediately from the oven. If they should cool off a bit too long outside the oven, feel free to turn the oven back on to 350 degrees F and reheat them in there for a few minutes.

What other toppings can I use?

Any of your favorite veggies or meat that you normally order on pizza will go really well here. However, you must make sure they are fully cooked before using. Once topped, the fries aren’t in the oven long enough to cook raw meat. Also with veggies, cooking them first will remove the excess water content which would otherwise make your fries soggy!

How do I serve pizza fries?

This would be perfect set on the table as-is for a group of friends to share while chatting. You can also use smaller pans for everyone to make their own! Bake the fries on a regular large baking sheet first, then divide them up in smaller cast iron skillets or baking dishes for everyone to top to their liking before melting the cheese.

What to Serve with Loaded Pizza Fries

I love these on their own as an appetizer, or you can bulk up your meal by serving a green salad while they bake. Make a fun “alternative pizza night” by serving alongside pizza sliders! Then have an Oreo pizza ready for dessert.

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French fries with melted cheese, pepperoni, and pizza sauce.

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Pizza Fries

Everyone loves classic loaded fries – but try your favorite pizza toppings instead!

Course Appetizer, Main Course

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 535kcal

Author Jessica Burgess

Ingredients

32 ounces French Fries 1 regular package
Pinch of salt to taste
8 ounces shredded mozzarella cheese
½ cup pizza sauce plus additional to serve on the side
¼ cup pepperoni
Other favorite pizza toppings such sausage, peppers, onions, mushrooms, etc. (optional)

Additional toppings and garnishes (optional):

Parmesan
Red pepper flakes
Chopped parsley
Ranch dressing for dipping

Instructions

Prepare the fries according to the instructions on the package.
Preheat the oven to 425F.
Transfer the cooked fries to a 9×13 pan lined with parchment paper. If using a sheet pan, you can pile them up in the same pan.
Sprinkle half of the cheese evenly over the fries.
Drizzle the pizza sauce over the cheese layer.
Add the remaining cheese on top of the fries.
Distribute the pepperoni and any other desired pizza toppings over the fries.
Bake for 9-11 minutes until the cheese is melted. For extra bubbly and melty cheese, you can broil on low for a minute or two, but be sure to monitor closely to prevent overcooking.
Once done, remove the fries from the oven and garnish with your favorite toppings. Serve immediately, and enjoy with extra pizza sauce on the side.

Notes

Be sure to note that putting down half the cheese helps to create the perfect barrier between the fries and the sauce. Be careful not to overdo the sauce when adding it to the fries. Too much sauce can lead the fries to become soggy. It is recommended to serve extra sauce on the side.
You can opt for an 11×17 baking sheet when preparing the fries. While we used a smaller 9×13 sheet to stack them closely, you can do the same on the larger one.

Nutrition

Stuffed Celery with Cream Cheese

May 12, 2024

I’m always on the lookout for a fun new appetizer. These stuffed celery sticks with cream cheese have so much flavor and are easy to eat! Definitely an appetizer recipe that’s easy to make, and no cooking required!

Stuffed celery with cream cheese and seasonings, sitting on white square plate, and yellow napkin.

I don’t think of celery as diet food – I just love the crunch it adds to a dish! Sometimes a package of celery is quite large, and I want to make sure I don’t waste any of it. Stuffing it with cream cheese is perfect for using it up.

Whether you like it on its own, ants on a log style, or prefer to mix it into a dish, celery adds the perfect texture. I love to mix it into a chicken pasta salad. And if you won’t use it all up right away, it’s easy to chop and freeze in pre-measured portions to add to your soup.

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Why You’ll Love This Recipe

Simple ingredients: These are all easy, no-bake ingredients you can add to your weekly shopping list.
Packs well: Store the celery and filling in the fridge to add to a packed lunch!
Easy to make: Using whipped cream cheese means you don’t have to wait for it to soften before proceeding.

Ingredients Needed

Here’s what you’ll need to make this cream cheese stuffed celery.

Labeled ingredients for stuffed celery recipe sitting on cutting board.

Celery – You can pick up pre-cut sticks or cut your own. I like to make them all the same size for a pretty presentation. Do you think celery is too tough to eat? Try peeling the outside first!
Cream Cheese – Whipped cream cheese gives us a great texture that can immediately be mixed up and spread. Want even more flavor? See if your store has a veggie flavor whipped cream cheese.
Bacon – Cook up some extra bacon next time you make breakfast. You can also cheat and used pre-cooked diced bacon. Just be sure it’s real bacon!

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

How to Make Stuffed Celery Sticks

There’s hardly any prep to get these onto the serving platter!

Process images showing the steps for making stuffed celery.

STEP 1. Mix filling. Stir everything into the cream cheese until well combined.

STEP 2. Prep celery. Chop off any leaves and wash and dry the celery.

Tip: Make all your celery sticks the same length for the perfect presentation!

Cream cheese stuffed celery sticks on white plate, sitting on yellow napkin.

STEP 3. Stuff. Carefully spread the cream cheese into each celery stick.

STEP 4. Serve. Add more everything seasoning on top so there’s no doubt what flavor your filling is!

Recipe Pro Tips

Use whipped cream cheese. Due to the air in the mix, this really does spread much better into the celery!
Small dice. Make sure your bacon and green onion are diced small enough to fit inside the celery sticks.

Recipe FAQs

How do I store stuffed celery sticks?

I don’t recommend stuffing them ahead of time as the filling is more likely to slide right out. You can definitely mix up the cream cheese ahead though! I would also prepare the celery sticks right before stuffing. They can dry out if you prepare them in advance.

Can I reduce the fat in these celery sticks?

Feel free to use a reduced cream cheese if you like. I don’t recommend fat free though as the flavor and texture just aren’t the same.

What to Serve with Everything Stuffed Celery

Mix up some Everything But The Bagel Dip! This would be a great addition to a vegetable tray or charcuterie board. Add in more celery and some carrot sticks, plus crackers and focaccia slices.

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Stuffed celery with cream cheese, and everything but the bagel seasoning on top, sitting on white plate.

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5 from 1 vote

Stuffed Celery

This stuffed celery recipe is not only easy to make but it's the perfect appetizer recipe or snack, that can be made ahead of time!

Course Appetizer

Cuisine American

Prep Time 15

Total Time 15

Servings sticks

Calories 48kcal

Author Jessica Burgess

Ingredients

8 ounces short celery sticks
8 ounces whipped cream cheese
¼ cup cooked bacon pieces
¼ teaspoon salt
¼ teaspoon pepper
4 dashes hot sauce or more if desired
1 teaspoon everything but the bagel seasoning plus more on top
2 green onions chopped

Instructions

If needed, cut off brown ends of celery hearts, and remove any leaves.
Wash celery, and dry sticks with paper towel. (This is very important, or the cream cheese may not spread in to the celery stick well.)
In a small bowl, mix together cream cheese, bacon pieces, salt, pepper, hot sauce, everything but the bagel seasoning, and green onions. Stir until combined.
Using about 1 tablespoon of filling for each celery stick, spread the filling inside. This mixture should be enough to fill all of the celery but some packages may differ in size.
If desired, sprinkle extra "everything but the bagel" seasoning on top of each celery stick.

Notes

Use whipped cream cheese as it is easier to mix together as well as fill!
Always dry your celery thoroughly or your filling will just slide right out.

Nutrition

Chicken Bacon Ranch Sliders

April 23, 2024

These chicken bacon ranch sliders are a quick and filling meal for any hungry kid or adult, and a smaller version of this chicken bacon ranch sandwich! This easy slider recipe is perfect for any family gathering, football party, or holiday potluck!

Chicken bacon ranch slider being lifted from batch of sliders.

Game day or dinner time, I’ve got you covered. Sliders are the ultimate comfort food and easy to enjoy – no utensils necessary. This classic combination has shown up in pasta salad recipe often, but now you get to have it in slider form.

Want to make a whole spread of chicken sliders? That way everyone can have their favorites – like my cheeseburger sliders, or try spicy buffalo sliders or a classic fried chicken sliders. Change things up by scooping chicken salad on pretzel buns.

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Why You’ll Love This Recipe

Customize your flavor: With 3 types of cheese, you can use whatever is on hand!
Easy prep: Use up leftovers here by making extra chicken with dinner one night or saving some bacon from breakfast. Or, if you have leftover filling from these crack chicken sandwiches, you could make sliders the next night.
Ready in a flash: Whether you make these in advance or right before serving, they are really quick 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 chicken bacon ranch sliders.

Rolls – The sweetness of the Hawaiian rolls pairs nicely with savory dishes. Use other flavors if you like, but find rolls that are all connected in one piece.
Chicken – These sliders are only being heated and not long enough to cook from raw. Be sure to use cooked chicken!
Bacon – Salty bacon helps amp up the flavor of plain chicken.
Ranch – Both the dry mix and prepared dressing are used here for a large burst of flavor.
Cheese – Yes! Three types of cheeses all bring their best flavors. Sliced, shredded, and grated are all applied.
Butter – You can’t have great flavor or browning if you don’t brush on butter!

Substitutions

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

Cheese – the types here are just a suggestion – use any types you have on hand and enjoy! However, I do recommend using a sliced cheese on the bottom as it gives the shredded chicken a solid layer underneath.
Meat – try out ham, turkey, or chicken deli meat instead of shredded chicken.
Topping – add even more ranch by mixing some into the grated Parm on top. You could also try a sprinkle of Italian seasoning instead.

How to Make Chicken Bacon Ranch Sliders in the Oven

You can use any brand of rolls, but make sure they are “baked together” into a single mass and not individual rolls.

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

Steps 1-4 of how to make chicken bacon ranch sliders.

STEP 1. Slice the bread. Carefully slice the rolls into one slab of tops and bottoms (Image 1). Brush melted butter with ranch seasoning over the bottom half (Image 2).

Tip: Use a sharp serrated knife and carefully cut through the slab of rolls horizontally. If you try and stand on edge to slice that way you risk the rolls breaking apart.

STEP 2. Start layering Add sliced Colby jack cheese to cover the rolls (Image 3). Next, add cooked, shredded chicken to cover all of the cheese (Image 4).

Steps 5-8 of how to make chicken bacon ranch sliders.

STEP 3. Add flavor. Drizzle prepared ranch dressing over the chicken, and top with crumbled bacon (Images 5 and 6).

STEP 4. Cheese it up. Add shredded cheese on top before placing the top buns (Image 7). Now brush on melted butter and Parmesan, then bake! (Image 8)

Sliders with parmesan cheese sprinkled on top of the buns.

Recipe Pro Tips

Serve with dip. These siders are perfect for dipping into your choice of ranch, salsa, or blue cheese dressing.
Cooked ingredients. The sandwiches are only cooked long enough to heat through and melt cheese – NOT to cook ingredients from raw. Ensure you are using cooked chicken and bacon to assemble.

Chicken bacon ranch sliders on baking sheet.

Recipe FAQs

What pan can I use to bake sandwiches?

The slab of rolls will also fit in a 9×13 baking dish to help catch any butter or melted cheese. Feel free to use any sort of dish or pan to cook these sliders. I always recommend lining with parchment paper for easy removal. This way you can pull the entire set of sandwiches from the pan for easy slicing.

Can I use precooked bacon in chicken bacon ranch sliders?

Definitely! If you aren’t a fan of cooking bacon, feel free to use microwaveable slices (just cook and crumble) or even the bag of real bacon crumbles. Anything works here and it’s all about keeping it easy.

What to Serve with Shredded Chicken Bacon Ranch Sliders

Serve up chips or air fryer sweet potato fries with these sliders. A quick green salad can round out your dinner, or serve these alone as part of a game day appetizer spread.

Chicken bacon ranch sliders being pulled apart with cheese stretching.

Storage

You can make these several hours in advance, and refrigerate. Perform all the steps except brushing butter on top of the rolls. Pull out of the fridge while the oven preheats, then add topping and bake as directed.

You can reheat leftovers in the oven, but keep in mind they may have soggy bottoms from resting!

Chicken bacon ranch sliders stacked on top of one another.

Recipe

Close up of chicken bacon ranch slider being pulled from cutting board.

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5 from 1 vote

Chicken Bacon Ranch Sliders

Chicken Bacon Ranch Sliders: These sliders are a quick and filling meal for the family and are a great appetizer for game day.

Course Appetizer, Dinner

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 298kcal

Author Jessica Burgess

Ingredients

12 Hawaiian rolls
6 tablespoons butter
2 tablespoons dry ranch seasoning mix
6 slices Colby Jack cheese
2-3 cups cooked shredded chicken
¼ cup ranch dressing
½ cup cooked bacon crumbled
⅓ cup shredded sharp Cheddar cheese
1 teaspoon grated Parmesan cheese

Instructions

Preheat oven to 325°F.
Line a small baking sheet with parchment paper.
Place Hawaiian rolls on a cutting board. Without separating the rolls individually, use a serrated knife and slice the buns across (making tops and bottoms). The tops of your buns will be in one layer, and the bottoms will be in their own separate layer.
Place the bottom layer of your rolls onto the parchment paper.
Melt the butter in microwave-safe bowl for 1 minute, stirring halfway.
Add the dry ranch seasoning to the melted butter and stir to combine.
With a pastry brush, cover the bottom layer of buns with the butter mixture (using about half of the mixture).
Place your sliced Colby Jack cheese over the butter layer.
Cover the cheese layer with your shredded chicken.
Drizzle the ranch dressing over the chicken evenly.
On top of the ranch dressing layer, sprinkle the crumbled bacon evenly.
Top with the shredded sharp Cheddar cheese.
Place the tops of the Hawaiian rolls over the shredded cheese layer.
With the pastry brush, cover the tops of the rolls with the remaining butter mixture.
Sprinkle with grated Parmesan.
Cover the rolls loosely with aluminum foil. Bake at 325°F for 15 minutes. Remove the foil and continue to cook the sliders for 8-10 minutes or until warmed throughout and the tops are golden. Slice the sliders and serve warm. (Sprinkle with some chopped parsley for an optional garnish.)

Notes

Can I prep the chicken bacon ranch sliders ahead of time? Sure! Prepare the sandwiches and place the top of the Hawaiian rolls over the cheddar cheese layer. Do not add the butter mixture. Refrigerate. When ready to cook, finish the remaining steps, starting with the butter mixture.

Nutrition

Bagel Breakfast Sliders

April 20, 2024

Yum! This take on bagel breakfast sliders has so much flavor. Make these ahead for a quick grab-and-go breakfast, and rotate this sausage gravy breakfast pizza for an easy breakfast recipe too!

Mini bagel breakfast sliders stacked on top of one another on a white plate.

These mini bagels are loaded with bacon, eggs, and two types of cheese! What more could you ask for? I love having a handy sandwich recipe, especially on busy mornings. These are also perfect for breakfast for dinner!

You can also make up breakfast sliders using Hawaiian rolls! This way you can use whatever ingredients you have on hand. Hungry? Make traditional breakfast sandwiches on brioche rolls. And if you’re looking for something really new and unusual, take your sandwich fillings and wrap them up in breakfast egg rolls.

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Why You’ll Love This Recipe

It uses a few ingredients: You likely always have these breakfast staples on hand so it’s easy to layer up some sandwiches.
Make-ahead recipe: Keep reading, I’ll show you how to wrap these up ahead of time for busy mornings.
Everyone’s favorite: Bacon and eggs are a breakfast staple for a reason – stuff them inside cheesy bagels for a fun new twist!

Ingredients Needed

Here’s what you’ll need to make these awesome bagel breakfast sandwiches!

Ingredients sitting on counter to make mini bagel breakfast sandwiches, that are labeled with their names in text.

Mini Bagels – I used plain, but you can feel free to use everything or onion flavored for even more fun! I have even seen Hawaiian bagels at some stores. You could even make a bigger version and make this homemade bagel recipe.
Eggs – Scrambled eggs are super quick and easy to make, and they are easy to eat inside the bagels. Have more eggs on hand? Whip up this egg salad recipe for lunch.
Cheese – I use cream cheese on the bagels, which helps the eggs to stick. Then, I cover everything with a layer of cheddar cheese because I always say more cheese is better!
Bacon – Use your favorite, whether it’s thick, thin, maple, or smoked. Cook it nice and crisp so it crumbles. I think it’s so much easier to have crumbled bacon rather than slices inside a sandwich.
Seasoning – To really gives these sandwiches ample flavor, I’m topping the plain bagels with everything bagel seasoning. You can also use poppy seeds, sesame seeds, or minced onions. Feel free to skip this if you use flavored bagels.

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

How to Make Mini Bagel Breakfast Sandwiches

Image collage showing first steps of how to make breakfast sliders.

STEP 1. Make eggs. Whisk the eggs and season well before adding to a hot pan and scrambling.

STEP 2. Prepare bagels. Spread a thin layer of cream cheese on the bagel bottoms and nestle them into a baking dish. Carefully add cooked eggs on top of each bagel half.

Final steps for making bagel breakfast sliders.

Tip: Use the cream cheese to your advantage – it will help the scrambled eggs stick to the sandwiches so they aren’t falling all over!

STEP 3. Add layers. Add crumbled bacon over the eggs, and then top with a layer of shredded cheddar cheese.

STEP 4. Top and bake. Place the bagel tops over the filling, then brush with melted butter. Sprinkle on your desired topping and bake!

Recipe Pro Tips

Allow to fully cool. Making these ahead of time to freeze? Make sure they cool off completely before wrapping tightly.
Cooked ingredients. Basically when we bake the sandwiches it is just to melt the cheese and heat the sandwiches through. Ensure the eggs and bacon are cooked to your desired finished product before adding to the bagels.

Recipe FAQs

How do I make bagel sliders ahead of time?

These work amazing as a freezer meal. Allow bagel sliders to cool completely. Wrap each bagel individually in cling wrap (parchment paper will also work) and then place wrapped sliders in freezer-safe container.

How do I reheat sliders?

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days, gently reheating in the microwave for about 15-20 seconds. (If you cook them too long in the microwave, the bagels can become very tough and chewy.)
To thaw/cook frozen bagel sliders, remove plastic wrapping from one slider. Wrap the bagel slider using a damp paper towel, and place the slider on a plate, and in to the microwave and cook for 30 seconds.

What else can I put in sliders?

Feel free to layer on Canadian bacon instead of regular bacon slices! It’s just like layering deli meats in our appetizer sliders. If you love veggies, feel free to add diced peppers or onions to the eggs as well!

Bagel breakfast sliders stacked on top of one another on a plate.

What to Serve with Breakfast Sliders

Hashbrown patties are always a great breakfast side dish idea, and so on breakfast potatoes, made in the air fryer! Or if you’re feeling super fun, whip up a batch of this chorizo gravy to dip the sliders in!

Storage

If freezing, cool completely before wrapping each sandwich tightly in plastic wrap. This way the sandwiches will freeze individually inside a bag or container.

Bagel breakfast sliders packaged up in a freezer-safe bag for freezing.

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Bagel Breakfast Sliders

Yum! This take on breakfast sliders has so much flavor. Make these ahead for a quick grab and go breakfast.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 30

Servings sandwiches

Calories 359kcal

Author Jessica Burgess

Ingredients

10 mini bagels
8 eggs
8 slices bacon cooked thoroughly and chopped in to small pieces
4 Tablespoons cream cheese
1 ½ – 2 cups shredded cheddar cheese
3 Tablespoons melted butter
2 Tablespoons everything but the bagel seasoning
pinch salt
pinch pepper

Instructions

Preheat oven to 350 F.
In a medium size bowl, add cracked eggs, salt, and pepper and whisk.
In a medium-sized, non-stick skillet, pour in the eggs and cook over low-medium heat, stirring often, until eggs become cooked solid and scrambled. (About 3-4 minutes.) Remove from heat.
Separate bagels in to top and bottom pieces, and place bottom pieces in a 9×13 baking dish. Spread about a teaspoon or so of cream cheese on each bottom bagel half.
Pour cooked, scrambled eggs on top of cream cheese bagels.
Next, place cooked bacon pieces on top of the eggs.
Sprinkle the shredded cheese on top of the bacon pieces.
Place tops of bagel halves on top of the cheese.
Brush tops of bagels with melted butter (you may not need to use all of the butter) and sprinkle the Everything But the Bagel Seasoning on top of the buttered bagels.
Place baking dish in preheated oven, and bake bagel sliders for about 20 minutes or until it looks as if the cheese has melted the tops of the bagels have turns a slightly golden brown.

Notes

These work amazing as a freezer meal. Allow bagel sliders to cool completely. Wrap each bagel individually in cling wrap (parchment paper will also work) and then place wrapped sliders in freezer-safe container.

Nutrition

Grinder Salad

April 16, 2024

Who doesn’t love a classic grinder sub sandwich? Sometimes though, you want all that amazing filling without the bread. Enter – the Grinder Salad! I love salad recipes, and this one is no exception.

Grinder salad in white bowl, sitting on counter.

I am a huge fan of a big crisp salad! I know not everyone is, so I appreciate that “salad” covers a lot of different foods. The ham is great in this grinder salad, but if you prefer less lettuce I’d recommend a classic diner ham salad.

If you’re big on the Italian flavors here, then an Italian Chopped Salad is also the perfect idea! You could make both and serve them up at a potluck. Adding pasta to your salad is a great way to stretch both salad AND pasta – so I recommend a Caesar chicken pasta salad as the best of both worlds.

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Why You’ll Love This Recipe

Comes together quickly: This salad tastes amazing right when you mix it, no need to wait.
Customizable: I tend to a creamy Italian dressing, but you can swap in your best vinaigrette!
Get kids cooking: There aren’t any “hard” ingredients here, so it’s perfect to let kids practice with a knife or even kitchen scissors.

Ingredients Needed

Here’s what you’ll need to make this Italian grinder salad.

Labeled ingredients for grinder salad on kitchen counter.

Lettuce – Use iceberg or romaine, whichever you prefer. I think romaine has a bit more flavor, but iceberg has that classic crunch. You can generally find already chopped Romaine, too, to save even more time!
Meat – Deli ham and salami are the classic Italian meats, but you can adjust this however you like! Prefer turkey – I say, why not? Try pepperoni in place of salami.
Cheese – Provolone is a mild cheese but not boring. And fresh Parmesan has a “bite” to it. Use Swiss and Asiago for fun swaps! You could also small dice a block of cheese instead of using slices.
Pepperoncini – These mild peppers just scream Italian cuisine, so don’t skip them! Banana peppers are also tasty here.
Salad Dressing – I made my own by adding lots of seasoning and spices to mayo. Feel free to use your own family recipe or grab a bottle of creamy Italian dressing at the store. You can also use a regular Italian or vinaigrette of choice.

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

How to Make a Chopped Grinder Salad

Cut, mix, toss, and serve!

Grinder salad process images, showing how to make the recipe in steps.

STEP 1. Make dressing. If you are making your own dressing, do that first so the flavors marry while you continue.

STEP 2. Chop everything. Get going on practicing your knife skills! Cut everything into similar bite-sized pieces so that you can easily get many flavors on the fork at once.

Tip: Prefer less mayo? Use less mayo and drizzle in some olive oil to thin things out and make it less of a creamy dressing.

Close up of grinder salad in white bowl with serving serving utensils.

STEP 3. Grab a bowl. Add the chopped ingredients to your biggest salad bowl.

STEP 4. Dress and toss. Spread the dressing over the salad and give it a great big toss!

Recipe Pro Tips

Use a new bowl. Use your biggest bowl so you have room to evenly toss the ingredients without making a mess. Then, transfer the tossed salad to a clean bowl that fits the salad juuuust right. This gives you a beautiful presentation that is worth the extra dirty dish!
Keep cold. For food safety, don’t let this salad sit out too long. Depending on fridge space, it might be easier to keep the salad and dressing separate in smaller containers, and then toss right before serving.

Bite of grinder salad on a fork, next to bowl of salad.

Recipe FAQs

Can I lighten up the dressing?

For less fat and more protein, try swapping out half or all of the mayo for plain Greek yogurt! It is slightly thicker than mayo, so you may need to play around a bit with your ratios. Also try adding a touch of olive oil to thin things out if necessary.

How should I store leftovers?

For optimal freshness, it is recommended to enjoy this salad immediately. If storing for later, add the dressing separately and store the salad in an airtight container. This way, the salad should last for a couple of days, and you can add the dressing when ready to eat.

What alternatives can I use for creamy Italian dressing?

Feel free to use various salad dressings as alternatives. Regular Italian dressing or vinaigrette are both suitable choices. Experiment with different dressings to find the flavor that suits your preference.

Storage for Meal Prep

Look at this cute idea! These little containers are perfect for meal prepping. Add your salad ingredients in a couple of these and put the dressing separately in little cups. Then you are all set with packed lunches for the week!

What to Serve with Grinder Salad

I personally love a big hunk of French bread or Italian bread with butter next to my salad. Yes, I know we are making a salad without the bread – but if you’re still craving bread then go for it! You can also add croutons to the salad if you prefer.

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Close up of grinder salad in a white bowl, ready for eating.

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Grinder Salad

All the best parts of a grinder sandwich – without the bread!

Course Salad

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 509kcal

Author Jessica Burgess

Ingredients

Salad

1 head iceberg lettuce or Romaine lettuce shredded
½ red onion chopped
¾ cup cherry tomatoes halved
½ cup pepperoncini sliced
6 ounces deli ham sliced
4 ounces salami sliced
6 slices provolone cheese
¼ cup shredded parmesan cheese
Salad dressing homemade or a bottle
Croutons optional

Salad Dressing

1 cup mayonnaise
2 tablespoons red wine vinegar
2 teaspoons Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder

Instructions

Dressing:

In a bowl whisk together mayonnaise, red wine vinegar, Italian seasoning, salt, pepper, and garlic powder. Cover and place in the refrigerator. This can be done up to two days in advance.

Salad:

Prep all the ingredients by making sure everything is cut into bit-sized pieces.
In a large bowl add the shredded lettuce.
Add the cherry tomatoes, pepperoncini, ham, salami, provolone cheese, and parmesan on top of the lettuce.
Drizzle dressing over the salad ingredients and gently toss the salad ingredients together with the dressing.
Serve and enjoy immediately!

Notes

Use the included homemade dressing, or about 1 cup from a bottle of ready made dressing. Regular Italian or a vinaigrette both work nicely.

Nutrition

Instant Pot Brownies

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