Fantabulosity logo

menu icon
search icon

The BEST Bruschetta Recipe

The BEST Bruschetta Recipe

Bruschetta Recipe – The BEST recipe there is! Whether you’re serving this on a slice of bread, or on top of chicken, you’ll love the fresh flavors in this easy to make recipe!

Bruschetta slices on a wooden cutting board, surrounded by fresh parsley.

I have a “go-to” appetizer recipe when I’m having guests over, and you’re lookin’ at it.

Easy Bruschetta Recipe

Bruschetta is one of the quickest & easiest appetizers to throw together when we are having people over, and if you’re having people over, don’t forget to save my free party planning checklist, to make sure you don’t forget the most important things!

Whether a small dinner party or a large crowd, this recipe is a hit. It’s classy, easy to pick up and eat, and the guests drool over its deliciousness.

I mean, look at this comment that sweet Kimberly said below in the comments on this recipe:

“Great for my Law School Study Group and Brunch At My Brother's!! Everyone raves about it. Each person ate no less than 4-6 each and thought I catered it. It was so pretty and so tasty!! I am your BIGGEST FAN & that of the BRUSCHETTA too, of course!!! Thank you so much. Please keep sharing!! We need you!!!”

The best part?  It gives an impressive appearance that looks like it took a long time to prepare.
(But it doesn’t!)

More Easy Appetizer Recipes You’ll Love:

What is Bruschetta?

Well if you ask Wikipedia, it pretty much says that it’s toasted bread with olive oil, garlic, and tomatoes. Or you can even do a “breakfast” version and do an avocado tomato “bruschetta” toast!

The BEST Bruschetta Recipe

But if you ask me, the best bruschetta consists of a little butter, French bread, a little cheese (mozzarella, provolone, parmesan or whatever your favorite choosing is) spices and fresh herbs. Here’s what you’ll need:

(Full recipe card and instructions below!)

  • Roma tomatoes
  • Olive oil
  • Fresh parsley
  • Fresh basil
  • Cloves of garlic
  • Salt (I love using Kosher Salt, but table salt would work just fine)
  • Crushed red pepper flakes (to add a slight kick)
  • Black pepper
  • Shredded parmesan cheese (grated works too)
  • French baguette (or make this Italian bread recipe as it would be delicious too!) (
    If buying store-bought, I use the mini loaves, for a smaller “bite-size” appetizer.)
  • Butter
Ingredients to make bruschetta sitting on counter.

Some love balsamic vinegar drizzled across their bruschetta, so feel free to do so… but I’m not a fan, so I leave that off and I’ve NEVER heard one of my guests wish they had it.

How to Make Bruschetta

It’s easy and perfect for any beginner in the kitchen! (Full recipe card and instructions at the bottom of this post!)

Toast Bread:

You’ll start by slicing your bread in to small pieces – about a half an inch thick but don’t measure too hard. Just a good size for biting.

Slice bread in to small pieces.

Toasting your French baguette with the butter and melted cheese. Set aside and let cool. (If you have any leftover bread, you should consider making cheese avocado toast the next morning!)

Melted cheese on small pieces of toasted bread.

Chop and Mix Tomato Bruschetta Ingredients:

While cooling, this is the perfect time to chop and combine the ingredients for the bruschetta topping.

Bruschetta topping ingredients in a glass bowl.

Easily Assemble Bruschetta:

Spoon a tablespoon or so of the bruschetta mixture on top of the golden brown toast.

TIP: Do not top bread with bruschetta mixture until right before serving, so it keeps from getting soggy!

Bruschetta complete and ready to eat, on a white platter.

Tip for Tomato Bruschetta

When it comes to the tomatoes, although it’s tempting to make ahead, refrigerating the tomato bruschetta mixture is not recommended. Refrigerating really takes the flavor out of the tomatoes.

“Can I Use Dried Herbs?”

You can, but if you’re able… the fresh herbs give this bruschetta recipe the BEST flavor.

Bruschetta Chicken

One of my favorite chicken recipes is the Salt & Pepper Chicken Bites that I shared with you. If you’re looking for low-carb and keto recipes, consider combining the tomato bruschetta mixture with the salt & pepper chicken bites for a fresh, quick and delicious dinner!

More Easy Appetizer Recipes

If you’re hosting and looking for more recipes to serve your guests, you’re going to LOVE these bacon-wrapped dates! The saltiness of the bacon, sweetness of the dates and the creaminess of the cheese, all combine to make a bite-size flavor that’s perfect for guests!

Rate This Recipe

Did you love it as much as we do?! We’d love to hear from you and see your “star rating” in the recipe card above!

For more, easy recipes, head to the archives and pin your favorites to your Pinterest boards to have them for your meal planning!

Recipe

Bruschetta slice sitting on wooden cutting board.
Print Pin
4.28 from 33 votes

Easy Bruschetta Recipe

Easy Bruschetta Recipe – The BEST + So Addicting: Whether you’re serving this on a slice of bread, or on top of chicken, you’ll find this one of the best bruschetta recipes there is!
Course Appetizer
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings 10 servings (20 bruschetta bites)
Calories 130kcal
Author Jessica Burgess

Ingredients

Toasted Bread:

  • 1 French baguette sliced into ½ inch slices (I use the mini loaves, for a smaller “bite-size” appetizer.)
  • 2 Tablespoons butter for spreading not necessary but recommended
  • 5 slices provolone cheese cut into fourths, can substitute with another white cheese

Bruschetta:

  • 4 Roma tomatoes chopped, (or other type of tomato is fine!)
  • 3 Tablespoons olive oil
  • 2 Tablespoons fresh parsley minced
  • ¼ cup fresh basil minced
  • 3 cloves garlic minced and chopped
  • ⅛ teaspoon salt I love using Kosher Salt, but table salt would work just fine
  • ⅛ teaspoon crushed red pepper flakes or to taste
  • ⅛ teaspoon black pepper
  • ½ cup shredded parmesan cheese (grated works too)

Instructions

  • Spread a small dab of butter on sliced baguettes, and top each baguette with a slice of the quartered cheese.
  • Place the baguettes on an ungreased baking sheet, and broil in the oven for 1 minute (or until the cheese is melted, and the bread is slightly toasted.)
  • Combine all ingredients for bruschetta.
  • Top each baguette slice with about a Tablespoon of the tomato-herbed mixture, and serve immediately!

Video

Notes

Make-Ahead: Although tempting, do not refrigerate the tomato-bruschetta mixture. The tomatoes lose flavor.
Fresh is Best: Use fresh herbs for the ultimate fresh taste!

Nutrition

Serving: 2bruschetta bites | Calories: 130kcal | Carbohydrates: 14g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 264mg | Potassium: 98mg | Vitamin A: 350IU | Vitamin C: 4.9mg | Calcium: 85mg | Iron: 0.9mg

Bacon on George Foreman Grill

How to Cook Bacon on the George Foreman Grill: I love bacon – but what I don’t love is the mess of cooking it! Keep the grease contained by cooking up your bacon on a George Foreman Grill and watch it turn out perfectly delicious.

Cooked bacon on George Foreman Grill.

I’ve already showed how to cook bacon in the air fryer, and I wanted to explore what other great ways there are.

If you don’t eat pork, you can easily cook up turkey bacon in the oven as well. Any way you slice it, adding protein to your morning, or with breakfast for dinner, is the perfect pick-me-up!

[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • New uses: How many of you have a George Foreman around that you aren’t utilizing? Here’s a great way to pick it back up!
  • Choose your doneness: It’s really easy to keep an eye on things here to achieve your favorite level of crispiness.
  • Ready in only 10 minutes: Most bacon will be done in 10 minutes, depending on thickness.

Ingredients Needed

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

Package of bacon, sitting in front of George Foreman Grill
  • Bacon – Thick or thin, smoked, peppered, the sky’s the limit. Whatever bacon you enjoy (or whatever is on sale this week) will work here.

Equipment

Much like the various air fryers out there, there are several types of George Foreman grills. Some have temperature controls and some don’t. Mine is a larger one with a temperature dial, so that’s what I’m using to walk you through this method.

How to Make Indoor Grilled Bacon

You can make bacon ahead and reheat in the microwave. You can also cook it up right when you need it since it’s so fast!

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

George Foreman preheated to 425 degrees.

STEP 1. Preheat grill. I’m going with 425° to achieve my perfect crispness.

Tip: If your grill is narrow, go ahead and slice your bacon in half so it fits!

Raw bacon on George Foreman Grill.

STEP 2. Line it up. Add bacon in a single layer. It’s ok if it touches some as it will shrink up and apart. Just don’t overlap too much or they will fuse together when cooking.

Cooked bacon on white platter, on top of paper towel.

STEP 3. Drain. Once cooked, remove to a paper-towel-lined plate to drain off any excess grease.

Recipe Pro Tips

  • Roll your bacon. Open the package, and gently roll the bacon up from the short edge. This will help the slices separate easily!
  • Correct temperature. Allow the grill to fully preheat before cooking.

Recipe FAQs

Can you make bacon on the George Foreman?

It’s so easy – because there’s a lid, splatters are contained. Most models also have a convenient drip tray for catching grease. Remember to check the tray between adding new slices of bacon, to be sure it doesn’t overflow.

How long do you grill bacon for?

Start checking at 8 minutes if you like your bacon soft, or if it’s a thinner cut. Try at 10-12 for crispy bacon. And, there’s no need to flip! Your grill is cooking and pressing from both sides!

What temperature do you cook bacon on the George Foreman grill?

I like 425°. That seems to be the sweet spot for cooking through to crispy without burning any edges.

What to Serve with Grilled Bacon

Of course, you can easily serve this alongside scrambled eggs or pancakes. Add to breakfast sandwiches, breakfast egg rolls, or burritos.

Storage

Once your package of bacon is open, I recommend cooking it all at once. You don’t want to have to deal with raw meat in the fridge.

Store leftovers in an airtight container for up to 3 days. You can easily reheat a slice for 10-15 seconds on paper towel in the microwave.

More Bacon Recipes You’ll Love

Have a smoker? This smoked candied bacon is such a delicious treat.

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

Recipe

Cooked bacon on the George Foreman Grill.
Print Pin
5 from 1 vote

Bacon on George Foreman Grill

Keep the mess contained by cooking bacon inside a George Foreman grill for perfectly delicious bacon!
Course Breakfast
Cuisine American
Cook Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Calories 230kcal
Author Jessica Burgess

Equipment

  • George Foreman Grill

Ingredients

  • 1 package bacon your choice of thick or thin

Instructions

  • Preheat the George Foreman grill to 425°F.
  • Add bacon slices in a single layer to the grill and close the lid.
  • Check bacon starting at 8 minutes for floppy slices, or up to 12 minutes for crispy.

Notes

  • Thicker bacon will take longer to cook.
  • If your grill is narrow, slice raw bacon in half before cooking.

Nutrition

Calories: 230kcal | Carbohydrates: 1g | Protein: 7g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 366mg | Potassium: 109mg | Vitamin A: 20IU | Calcium: 3mg | Iron: 0.2mg

Rotel Pasta

Rotel Pasta Recipe: Rotel dip is a crowd-pleaser on game day, and you can easily turn it into a full pasta dish with the same great flavors, without using Velveeta, and in only 25 minutes! Why wouldn’t pasta combined with a delicious cheese dip be amazing?

Close up of Rotel pasta in skillet.

Everyone loves appetizers, so why not turn them into a meal the family will rave about? Keeping on with the “Rotel” flavors, this Chicken Spaghetti with Rotel is incredible as well, and a family-favorite.

Similar to Taco Pasta, you can customize the heat level in this Rotel pasta.

If you’re looking for other family favorites, a cream cheese pasta is easy for those that don’t like heat. For the traditionalists, a sausage pasta bake or this baked ravioli is filled with cheesy goodness.

[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • Seasoned but not spicy: Rotel has a very mild heat, but you can always use plain diced tomatoes or adjust the seasoning to your taste.
  • Make-ahead recipe: Easily reheat this on the stovetop whether you are using leftovers or making the entire meal in advance.
  • Ready in only 30 minutes: The perfect weeknight meal! Cook the pasta while you brown the sausage and dinner is ready in no time.

Ingredients Needed

Here’s what you’ll need to make this Cheesy Rotel Pasta.

Labeled ingredients for Rotel pasta on counter.
  • Pasta – I love how penne looks in this dish, but any short cut will work. Use what you have on hand! I also love rotini or cavatappi.
  • Ground sausage – Ground sausage makes for a great flavor, but if you don’t eat pork you can also try ground beef or turkey.
  • Cheese – I combined full fat cream cheese with shredded cheddar. You could also use 4 oz of velveeta in place of the cheddar.
  • Milk – Whole milk is perfect here, but you may also use half and half for a richer taste. And if all you have on hand is 2% then there’s no need to buy something special!

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

How to Make Rotel Pasta

I love to make easy pasta dishes like this where you simply cook the parts and combine to serve!

Image collage of process steps for making Rotel pasta recipe.

STEP 1. Cook sausage. Cook the sausage in a skillet until completely cooked through.

STEP 2. Cook pasta. Follow the box directions to cook the pasta.

Tip: Start with softened cream cheese so it combines better. Especially if using full-fat it will melt down into a nice and creamy mixture.

Rotel pasta in skillet, ready for eating.

STEP 3. Make sauce. In your sausage skillet, combine the sauce ingredients until smooth.

STEP 4. Combine. Add the sausage and pasta to the sauce and stir to combine, then serve!

Recipe Pro Tips

  • Don’t overcook. Make sure your pasta isn’t over cooked so it doesn’t turn to mush. Especially if trying the oven or crockpot mentioned below, you may even want to cut a minute off the pasta cooking time.
  • Full fat. I always recommend full fat cream cheese and whole milk. This ensures your sauce has a smooth, creamy texture. You can reduce the fat if you’d like, but keep in mind it may change the texture.
Close up of Rotel pasta in serving bowl, ready for eating.

Recipe FAQs

What if I can’t find Rotel?

Feel free to mix canned diced tomatoes with diced green chiles. You can mix one can of each and then use half in this recipe and freeze the other half for another time!

Can I cook this in other ways?

This recipe is really versatile. After browning the sausage, stir it with the sauce and cooked pasta and bake in a dish at 350°F for about 20 minutes. You can also cook this mixture in a crockpot for 2 hours on low.

What to Serve with Rotel Pasta

I love a crisp green salad with a rich pasta dish to balance out the meal.

Storage

  • To store. Once it's cooled to room temperature, seal the saucy pasta 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 pasta to thaw in the fridge (if applicable) before adding it to a saucepan along with a little broth or milk. Cook over medium heat, stirring consistently, until heated through. You could also reheat this pasta in a baking dish, covered, in the oven at 350°F for 15-20 minutes or in the microwave in 30-second intervals, stirring between each, until heated through. 

More Pasta Recipes You’ll Love

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

Recipe

Close up of Rotel pasta in skillet, ready for serving.
Print Pin
Be the first to rate!

Rotel Pasta Recipe

This pasta recipe is like your favorite appetizer dip in pasta form! So quick and easy for a weeknight and the kids love it too!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5
Calories 634kcal
Author Jessica Burgess

Ingredients

  • 2 cups penne pasta
  • 1 pound ground sausage
  • ½ tablespoon minced garlic
  • 2 teaspoon onion powder
  • 1 tablespoon Italian seasoning
  • ¼ cup whole milk
  • 10 oz Rotel drained
  • 6 oz cream cheese
  • ½ cup shredded cheddar cheese
  • 1 ½ teaspoons smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Chopped parsley for garnish

Instructions

  • Heat the olive oil over medium-high heat in a skillet. Add the sausage and saute until nice and brown and cooked through, breaking it up with a wooden spoon as you go. Drain the grease from the meat, remove it from the skillet, and set aside.
  • Cook the pasta following the package instructions, and then set aside.
  • In the same skillet you made the sausage in, whisk together the garlic, onion powder, Italian seasoning, milk, Rotel, cream cheese, cheddar, smoked paprika, salt, and pepper and cook over medium-low heat, stirring occasionally, until the cheese has melted. Some cheese brands are harder to melt, so if the sauce is too thick and the cheese becomes stringy, you can add a couple more tablespoons of milk help break it up and thin it out.
  • Stir the cooked pasta and cooked sausage into the sauce until everything is well incorporated.
  • Serve garnished with fresh parsley if desired.

Notes

  • I recommend full fat cream cheese for the best texture.
  • Substitute any short cut pasta.

Nutrition

Calories: 634kcal | Carbohydrates: 41g | Protein: 25g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 112mg | Sodium: 1005mg | Potassium: 544mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1038IU | Vitamin C: 6mg | Calcium: 186mg | Iron: 3mg

Crock Pot Pork Tenderloin

Crock Pot Pork Tenderloin: Sometimes you want to hit the easy button and just set it and forget it. This amazing pork tenderloin slow cooker recipe is sure to be enjoyed by the entire table! Cook the pork and make the optional sauce, or this easy pork gravy, for a perfect dinner.

Sliced, pork tenderloin on white plate covered in glaze, sitting next to broccoli.

I’m a big fan of using basic cuts of meat and dressing them up with sauce. I also made creamy pork chops in the crock pot, that creates a gravy that delicious served over mashed potatoes too.

If you aren’t a fan of the crock pot, you can also roast pork tenderloin in the oven. Pulled pork in the slow cooker is a great crowd-pleasing idea as you can make sandwiches or serve over baked potatoes. If a one-pot beef dish is more your style, you can’t go wrong with Dutch Oven Pot Roast!

[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • Basic recipe: This “cooking liquid” is just enough to add some flavor so the pork isn’t bland, but not so much you can’t add any sauce you like!
  • Quick cooking: Yes, we are using a slow cooker, but this one is done in just 2-3 hours, making it a great option for dinner.
  • Company ready: Since you are making slices to serve, this can be stretched with several side dishes to serve a crowd.

Ingredients Needed

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

Labeled ingredients for crock pot pork tenderloin.
  • Pork tenderloin – Aim for about 2-3 pounds here, depending on how many you are serving and if you want leftovers.
  • Soy sauce – Low sodium is my choice to ensure great flavor without extra salt.
  • Balsamic vinegar – This is a great tangy taste that pairs well with pork.
  • Honey – The sweetness will balance the salt and tang of the other ingredients!
  • Water – You need just enough water to ensure there isn’t burning or sticking before the pork releases its own liquid during cooking.

Sauce Ingredients, if Desired

Labeled ingredients for pork tenderloin cooked in the slow cooker.
  • Oil – Olive, vegetable, or canola will all work here as nice neutral options.
  • Balsamic vinegar – This adds a quick tang!
  • Honey – The texture works well here to help create a thick sauce that will coat your pork.
  • Soy sauce – I almost always use reduced-sodium to get the great flavor without excessive saltiness.
  • Cornstarch – A perfect thickening agent without changing the flavor.

Equipment

I like a 6 or 7 quart slow cooker, to make sure I can fit large cuts of meat like pork tenderloin. It’s ok to have it curved inside the liner. You can also use crock pot liners if you prefer, for easy cleanup.

Variations

This is a sentence or two about some variations that can take place if applicable. If nothing to put here, it can be removed.

  • Meat – if you aren’t a fan of pork, these flavors also pair wonderfully with chicken! Just use breasts or thighs and use a thermometer. Chicken should be 165°F in the thickest part for safest cooking and serving.

How to Make Simple Pork Tenderloin in the Slow Cooker

This simple “marinade” with the pork gives you a basic tenderloin that can be served with any sort of sauce. I’ve included a honey soy sauce to get you started, but you can leave it off or make something else!

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

Steps 1-4 of how to make slow cooker pork tenderloin.

STEP 1. Combine. In a small bowl, mix together the liquid ingredients for the meat (Image 1). Set the pork, fatty side up, in a greased crock pot (Image 2).

STEP 2. Cook.  Pour the liquid ingredients over top (Image 3). Add the lid and cook for 2-3 hours (Image 4).

Sauce Recipe, if Desired

Steps 5-8 of how to make pork loin sauce.

STEP 3. Combine. Add sauce ingredients to a bowl and whisk (Image 5). Heat garlic in olive oil in a saucepan (Image 6).

Tip: The sauce has sugar, which means there is a risk of both boiling over and burning. Do not walk away while making this sauce as it comes together quickly! Stir constantly while boiling and keep an eye on the heat.

STEP 4. Thicken. Add liquid to the oil and boil for 2 minutes (Image 7). Once thickened and smooth, remove from the heat (Image 8).

Cooked pork tenderloin on white platter.

Recipe Pro Tips

  • Don’t overcook. Because pork is quite lean, it can easily dry out.
  • Watch for burning. Garlic cooks quickly, so don’t let it burn, and the sauce contains sugar, which can also burn!
Glaze being drizzled over cooked pork tenderloin.

Recipe FAQs

How do I store leftovers?

The meat will keep for 3-4 days in the fridge. The sauce will thicken up when cold, but should thin out some when reheated. You can always add more water if it is still too thick.

Should pork be covered with liquid in the slow cooker?

Nope – up to ¼ of the tenderloin can be sitting in liquid, but you don’t want much more than that. The pork releases liquid as it cooks, so you need room for that.

How do you know when pork tenderloin is done in a crock pot?

Always, always use an instant-read thermometer when cooking any type of meat. This is the safest and surest way to know your meat has cooked to a safe temperature. Did you know that some cuts of pork may still look pink inside when safely cooked? That’s why you want to make sure your thermometer says at least 145°F when inserted into the center of your tenderloin. Never go by color or feel.

What to Serve with Pork Tenderloin

This pork tenderloin recipe goes well with anything you’d like! I go simple with a quick veggie and rice. The soy sauce has an Asian flair, so I love using rice to get all the extra sauce off the plate.

If you love easy dishes, try adding green beans and potatoes to the Instant Pot! Let your appliances do the work. Instant Pot Mashed Potatoes are also a great crowd-pleaser.

Piece of cooked pork tenderloin on white plate, being sliced in to bite size pieces.

More Pork Recipes You’ll Love

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

Recipe

Crock Pot Pork Tenderloin, sliced on white plate next to broccoli and rice.
Print Pin
Be the first to rate!

Crock Pot Pork Tenderloin

Make the perfect, juicy pork tenderloin every time by making it in the slow cooker!
Course Main Course
Cuisine Asian
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6
Calories 341kcal
Author Jessica Burgess

Ingredients

  • 2-3 pounds boneless pork tenderloin
  • ⅓ cup honey
  • ¼ cup water
  • 3 tablespoons reduced sodium soy sauce
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon black pepper
  • Green onion for garnish chopped, optional

Sauce:

  • ½ cup reduced sodium soy sauce
  • ⅓ cup honey
  • ¼ cup balsamic vinegar
  • 2 tablespoons cornstarch
  • 1 tablespoon olive oil
  • 3 garlic cloves minced

Instructions

  • Spray a 6-quart slow cooker liner with cooking spray.
  • Combine the honey, water, soy sauce, and balsamic vinegar in a small bowl.
  • Set pork tenderloin in the slow cooker, with the fatty side facing up.
  • Pour honey mixture over the meat and sprinkle with the garlic powder and pepper.
  • Cook on high for 2-3 hours or low for 4-6 hours. Use an instant-read thermometer to confirm the pork is at least 145°F before serving.

Make sauce:

  • In a small bowl, whisk together the soy sauce, honey, balsamic vinegar, and cornstarch. Ensure there are no lumps.
  • In a small saucepan, heat olive oil. Add garlic and sauté for 30 seconds, stirring constantly.
  • Add the soy sauce mixture and stir until it boils. Continue at a rolling boil for 2 minutes, stirring constantly, until slightly thickened.
  • Slice pork tenderloin and place on a serving platter. Drizzle with sauce or serve on the side. Add chopped green onions as garnish if desired.

Notes

  • Because there is a lot of soy sauce in this recipe, reduced sodium is a must so that the dish isn’t too salty overall.
  • You can use a slow cooker liner if you prefer, but still spray it with oil.
  • Since the sauce contains sugar, there is a risk of boiling over. Keep an eye on it and stir constantly so it doesn’t burn or boil over.

Nutrition

Calories: 341kcal | Carbohydrates: 38g | Protein: 35g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 98mg | Sodium: 1139mg | Potassium: 749mg | Fiber: 0.4g | Sugar: 33g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg

Salmon Patties

Old-Fashioned Salmon Patties: These classic salmon patties are shallow-fried and are made with classic favorite, Old Bay Seasoning. Ready in under an hour, and using canned salmon, these are a great weekly staple dinner recipe.

Close up of fried salmon patties on green lettuce leaves.

Classics are called that for a reason! Food can take us back to a time or place, and I’m hoping these salmon patties can do that for you like they do for me, sitting at my Grandma’s table.

I also love to make an old-fashioned tuna casserole or this hamburger hash brown casserole recipe on occasion. If you want to take a classic old-fashioned dish to pass at a party, nothing beats pea salad!

Now, if you aren’t a fan of frying in oil, you can easily make Air Fryer Salmon Patties as well or even bake lemon pepper salmon.

[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • Easy to make gluten-free: I haven’t tried it, but with so many gluten-free cracker and breadcrumb options out there, you should be able to make this fit your diet.
  • Nutritious: Fish, and salmon in particular, provides a lot of nutrients and vitamins. I love to shake up what recipe I am using!
  • Ready in only 40 minutes: Even with the required chill time, this is still a quick meal. You can also mix them up early and let them chill longer and cook quickly when the time comes.

Ingredients Needed

Here’s what you’ll need to make these salmon patties.

  • Salmon – Use canned salmon. You can use deboned or not, it’s up to you – often there are tiny bones that you are able to just eat for extra nutrition. You may also cook your own salmon and flake apart, but I find canned to be delicious, nutritious, and affordable.
  • Crackers – Saltines are the classic option, but breadcrumbs will also work.
  • Egg – Use one whole egg. If your mixture isn’t sticking together, you can try adding a second yolk.
  • Old Bay Seasoning – Again, this is what was always used and I still find it the best option! It adds just enough heat.
  • Mayo – This is added to help bind the patties together better. It’s an old-fashioned method that grandma used.
  • Frying oil – Vegetable oil is a great option because it has a neutral flavor and high smoke point. You can also use peanut or canola.

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

How to Make Classic Salmon Patties

Frying was popular and made a lot of classic dishes we still eat today. I don’t mind shallow frying on occasion to achieve the perfect crispy crust!

Process images showing the steps for making old fashioned salmon patties.

STEP 1. Combine. Add all ingredients to a large bowl and mix well to combine.

STEP 2. Chill. Let the bowl chill in the fridge for about 30 minutes to soak up all of the moisture.

Cooked salmon patties on white plate, next to lemon slice.

STEP 3. Form patties. Use your hands to gently form patties. Make sure and use enough pressure to stick everything together but not squish too tightly.

STEP 4. Fry patties. Pour oil in pan -the amount of oil will depend on the size of you frying pan. You’ll want enough oil to cover the bottom of the pan, and come up just a tad on the sides of the patties.

You don’t want the patties soaking in the oil. A ⅓ of an inch depth of oil, or so should be just fine.

Fry, in batches if necessary, until golden brown on the outside and heated through.

Recipe Pro Tips

  • Leave time to chill. The resting/chill time is essential! It allows everything to soak in the moisture so that the crackers perform their job of binding everything together.
  • Correct oil. Always use a neutral oil when frying, so it doesn’t impart any other flavors on your dish. Peanut, vegetable, and canola are all good options. Stay away from olive oil for frying.
Salmon patties on plate lined with green lettuce leaves, with one patties cut open to see the inside.

Recipe FAQs

Can I make this ahead of time and freeze it?

You can. Form the salmon mixture into patties and arrange them on a baking sheet lined with parchment paper. Freeze the patties for a couple of hours until firm. Transfer them to an airtight container and store them in the freezer. They will keep for up to 3 months. 

When you are ready to enjoy, allow the salmon patties to thaw in the fridge and fry just as you normally would. 

Help! My patties aren’t sticking together.

Make sure you are letting the mixture rest and chill to allow the crackers to soak up the moisture, otherwise dry cracker crumbles will not be "sticky" enough to hold together. Also, sometimes canned salmon can have a dry texture depending on the brand you purchase. If this is the case you can add an extra egg yolk to help it form better patties. 

Should I eat salmon patties warm or cold?

Salmon patties are best enjoyed warm. If you find yourself with cold leftovers, refer to the “Storage” section below to learn how to reheat them properly. 

What to Serve with Salmon Patties

I’m always up for an amazing side salad! You can also add rolls and a veggie if you aren’t into salad, maybe some candied carrots or roasted broccoli.

Storage

  • To store. Once the salmon patties have cooled down a bit, seal them in an airtight container. They can be kept in the refrigerator for up to 3 days or in the freezer for up to 3 months. 
  • To reheat. Thaw the salmon patties in the refrigerator and then put them in a single layer on a wire rack set over a baking sheet. Bake 350°F for 10-15 minutes or until heated through. Another great option is to reheat them in an air fryer. They maintain the same nice crispy texture in an air fryer on 370 degrees for about 3-5 minutes. You can also microwave a patty or two in 15 second intervals until heated through. 

More Fish Recipes You’ll Love

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

Recipe

Close up of cooked salmon patties on a plate, with fresh parsley sprinkled on top.
Print Pin
5 from 2 votes

Salmon Patties Recipe

These old-fashioned salmon patties are fried in a pan, made with a favorite, Old-Bay seasoning, and are ready in less than an hour!
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 16 minutes
Chill 20 minutes
Total Time 46 minutes
Servings 9 small patties
Calories 127kcal
Author Jessica Burgess

Ingredients

  • 15 ounces canned salmon drained and deboned
  • ¾ cup saltine crackers crushed
  • 2 teaspoons minced garlic
  • 1 egg
  • 2 tablespoons mayo This is optional but highly recommended. It helps bind the patties better.
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon Old Bay seasoning
  • ½ tablespoon Italian seasoning
  • 1 cup vegetable oil
  • Parsley for garnish
  • Lemon for serving

Instructions

  • Add salmon, crackers, garlic, egg, pepper, salt, onion powder, old bay, and Italian seasoning to a large mixing bowl and mix until well combined.
  • Cover the bowl of mix and place it into your refrigerator for about 20 minutes. This allows the crushed saltines to soak up the moisture and flavor and help the patties form together instead of crumble.
  • Form the salmon mixture into even-sized patties, about 2 inches wide and ½ inch thick. Place them on a plate as you make them so that you can fry them all at once or in batches.
  • Heat the oil in a large heavy-bottomed skillet over medium-high heat. Just enough to line the pan, or a thin layer of oil is needed, or about ⅓ inch of depth in the pan. This will give a crispier edge, instead of "soaking" the patty.
    Fry the salmon patties for 3-4 minutes on each side (flipping with a spatula that's wide enough to support the entire patty) and fry until they are nice and golden brown. ** See notes for tips to prevent crumbling.
    Transfer the salmon patties to a plate lined with paper towels. Do not crowd the oil. Fry in batches if needed.
  • Serve warm garnished with parsley and lemon wedges.

Video

Notes

Sometimes I will make wider patties (4-5 inches wide) so that will make about 5 patties. Just note that when making them wider, they can fall apart easier if your spatula for flipping isn’t big enough.
Also note that they should be nice and golden brown, before flipping, to reduce the changes of them falling apart. 
  • Nutrition information is calculated as if 2 tablespoons of oil were absorbed during cooking.

Nutrition

Serving: 1patty | Calories: 127kcal | Carbohydrates: 5g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 371mg | Potassium: 184mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 68IU | Vitamin C: 0.3mg | Calcium: 147mg | Iron: 1mg

Bread Pudding Recipe: Easy Old Fashioned Recipe (With Video!)

Bread Pudding Recipe: An easy old fashioned recipe is the BEST, and this recipe resembles the old-fashioned dessert recipe that we all love! It’s basic, and uses everyday ingredients and an optional brown-buttered vanilla sauce, or this vanilla sauce for bread pudding, to drizzle on top!

If you're looking for more desserts that work well for sharing, you'll find my favorite potluck desserts here.

Bread Pudding with Vanilla Sauce

Looking for quick and easy dessert recipes to add to your Pinterest boards? Then you’ll also LOVE this peach cobbler made with Bisquick, the BEST Banana Bread, and this easy pound cake recipe!

[feast_advanced_jump_to]

I’m so glad that you’re here for this bread pudding. It may just change your decadent dessert life.

But if this is your first time here, you’re going to find tons of quick and easy recipes around here!

What is Bread Pudding?

Well it’s not the “pudding” you’re probably thinking of. Rather it’s a recipe that uses old, stale bread, combined with a creamy custard that consists of things like sugar, butter, milk, eggs, cinnamon, vanilla, and then bake it all. The outside edges may have a slight crisp, while the middle is a soft, custard-like texture.

Bread pudding serving in small white bowl

Where did bread pudding come from?

New Orleans is famous for its bread pudding! However, bread pudding originated in England (UK) and was actually created as “poor man’s pudding” since it used very little ingredients. Since then, other ingredients were added to enhance the flavor.

I found out about it because my grandma used to make this old-fashioned dessert and I fell in love with it from the first moment I had it!

When I wanted to make this for the first time, I found a few good recipes for bread pudding in my old cookbooks, but they all had something that didn’t tickle my fancy. (Such as raisins – although you can add these if you like.)

So… I gathered all of the recipes up and came up with my own plan and I have to admit, using simple ingredients helped make this the BEST bread pudding!

Ingredients for Bread Pudding

Front view of bread pudding ingredients, sitting on kitchen counter.

This bread pudding 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.

  • Bread: Stale bread is best so it really soaks up the custard mixture, instead of it settling in the bottom and cooking the eggs separately.
  • Butter: I’ve used salted and unsalted for this recipe and it turns out great each time.
  • Milk: Feel free to try half & half or heavy cream if that’s what you have!
  • Sugar: I use white granulated sugar for this but brown sugar for the optional sauce.
  • Vanilla extract: If you can use pure vanilla, that’s the best. But I’ve used imitation vanilla in a pinch.

What Kind of Bread is Best for Bread Pudding?

French bread is a great bread for this recipe although I’ve used leftover sandwich bread, hot dog buns, hamburger buns, and more, and it always turns out great! (Or if you have stale donuts, you may want to make this donut bread pudding recipe!) Check out all the different types of bread readers have used over the years, in the comments!

How to Make Stale Bread

If you’re craving bread pudding, but don’t have the leftover bread or the stale bread to use for it, no worries!

Grab some fresh bread and either pop it in the toaster for a bit, or cut in to bread cubes (about 1-inch pieces) and bake it in the oven on 350° for about 5-10 minutes. (Don’t burn it or turn it brown. You’re just removing as much moisture from it as you can.)

Dish of Bread Pudding

I love this recipe, and I really do think it’s the best because it only includes items I usually have on hand, resembles the old-fashioned recipe that we’ve all known to love, and I had it all put together and in the oven in a matter of minutes.

How to Make Bread Pudding from Scratch

  1. Begin by preheating your oven to 350 degrees.
  2. Then you’ll start by buttering your 8×8 baking dish (or 9×13 casserole dish if doubling the recipe) and breaking up the bread into about 1-inch cubes.
Spreading butter stick on baking dish
  1. Toss the bread into the buttered dish.
Uncooked bread cubes in baking dish
  1. Melt your remaining 2 tablespoons of butter, and drizzle melted butter over bread pieces and set aside.
eggs, milk, cinnamon, sugar, butter in large mixing bowl ready to be mixed
  1. Next, in a large mixing bowl, mix together the eggs, milk, sugar, cinnamon, and vanilla.
Egg custard mixture in bowl, ready to pour over bread pieces
  1. Next, simply pour the egg mixture over the bread pieces and make sure each piece has been covered or submerged to let that bread soak up that amazing custard mixture!
Close-up image of egg custard batter pouring out of mixing bowl on to top of bread

Oh my… doesn’t that photo of the egg mixture just make you drool!? It does me, every stinking time I look at it.

Bread cubes soaking pudding mixture in baking dish

How Long to Bake Bread Pudding

  1. Toss that baby in the oven and let it bake the bread mixture uncovered for 40-45 minutes at 350º.
Bread Pudding in dish without sauce

FAQs and Expert Tips:

How do you know when bread pudding is done?

Just like almost any dessert, or bread that you’re baking, insert a clean knife into the center and see if it comes out clean!

What is day-old bread?

Well, it’s stale bread. Not super hard, and crispy… but bread that just wouldn’t be your favorite to use to make your favorite sandwich.
The reason you want day-old or stale bread is because you’ll want the bread to soak up the batter/custard of the bread pudding mixture.

Can you freeze bread pudding?

Yep! It’s actually a great idea to make some of this ahead of time in case you need a last-minute dessert idea or to take a care package to a friend in need!
Just bake it as normal, and once cooled, place in the freezer for up to 2 months. When ready to thaw it, place it in the refrigerator to thaw it out.

Do you eat bread pudding warm or cold?

You can enjoy bread pudding cold or warm, but if you prefer it warm after freezing/thawing, gently warm it to reheat.

Can I prepare bread pudding the night before?

Absolutely! I love make-ahead meals about as much as anyone, especially when entertaining! So if you want to make this ahead of time, feel free to!
You can either mix it all together and refrigerate it overnight before baking, or bake it, let it cool, and then refrigerate.

How to store leftovers

For best results, if you have left-over bread pudding, cool it until becomes room temperature and store in an airtight container (or cover the dish with plastic wrap) for up to 5 days, in the refrigerator.

Old-Fashioned Bread Pudding

That golden-brown bread pudding will remind you of grandma’s old-fashioned recipe as soon as you pull it out of the oven.

Serve it warm alone, with ice cream, or top it with the super-easy bread pudding sauce that I tell you about below…

Bread pudding on a spoon over dish

What to Serve with Bread Pudding?

If you’re looking for a little something extra to serve with your new, easy bread pudding recipe, you might consider:

Bread pudding with raisins in baking dish, sitting on table, on top of lace cloth.
  • raisins – as shown above
  • chocolate sauce
  • caramel ice cream topping
  • ice cream
  • whipped cream
  • candied nuts
  • dried fruit
  • powdered sugar
  • or this crazy-easy and delicious bread pudding sauce I whipped up for you…

Amazing Bread Pudding Vanilla Sauce

For years I shared this recipe without a sauce or a drizzle. But there have been tons of you who have made this recipe and left so many amazing reviews and comments below saying you’ve made a bourbon bread pudding, caramel sauce, or vanilla sauce, and I must say… you’ve inspired me.

So when I remade this recipe to take new photos for the blog, I decided to whip up a quick buttery vanilla sauce to see how it would taste, and have also provided a creamy vanilla sauce recipe that you can top it with.

The bread pudding is great as a stand-alone, but I’m a fan of this addition now, in a BIG way!

How to Make Browned Butter Sauce:

You’ll need the following, everyday ingredients to make this drizzle, that is more nutty, and a little less sweet than the custardy vanilla sauce option below:

  • butter (I used salted but unsalted butter works just fine!)
  • brown sugar
  • milk or heavy cream (or even water)
  • vanilla

It’s super easy. Grab a small saucepan, and melt (on high) 3 Tablespoons of salted butter.

Vanilla Sauce in sauce pan

Once melted, turned it down to medium heat and wait a bit to let the butter brown. (Browned butter is my JAM!)

Then, reduce heat to a simmer, and add in brown sugar, milk or cream, and then whisk for 1-2 minutes.

Remove from heat and whisk in vanilla. Pour on top of the cooked bread pudding.

Bread Pudding with vanilla sauce in dish

How to Make Vanilla Sauce for Bread Pudding

Get the creamy vanilla sauce recipe if you prefer a sauce that is more “custard” like, rich, and also called “crème anglaise,” instead of the browned butter sauce that I’ve made above.

Bourbon Bread Pudding

If you love the taste of bourbon in your bread pudding, you can easily add bourbon to the vanilla sauce recipe above by adding in a tablespoon of bourbon (less or more, depending on your taste) when you add in the sugar and vanilla.

We have a major sweet tooth and are HUGE fans of bread pudding recipes so make sure you check out our chocolate bread pudding recipe, donut bread pudding, sweet potato casserole bread pudding, and banana bread pudding to see which one is your favorite! Or, you may even love trying this croissant bread pudding!

So tell me… did you make this bread pudding? Did you like it? Let me know below in the comments with the others, and give this a rating to let others know how much you love it!

Recipe

bread pudding in baking dish
Print Pin
4.92 from 1185 votes

The BEST Bread Pudding Recipe

This old-fashioned bread pudding recipe is so easy, traditional, and is the custard dessert recipe we all love! Plus, an optional vanilla sauce to drizzle on top!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6 servings
Calories 316kcal
Author Jessica Burgess

Equipment

  • 1 8 x 8 Baking Dish
  • 1 Mixing bowl
  • 1 Saucepan Only if making sauce
  • 1 Whisk Only if making sauce

Ingredients

  • 6 slices stale bread (Or about 4-5 cups of broken bread pieces or cubes. Some ideas to use are: french bread, buns, rolls, donuts, challah, toast or another type of bread.)
  • 3 tablespoons of butter 1 Tablespoon + 2 Tablespoons
  • 4 beaten eggs
  • 2 cups milk
  • ¾ cup white sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • raisins optional

Optional Creamy Vanilla Sauce

Optional Brown Sugar Butter Drizzle

  • 3 tablespoons butter salted (but unsalted is ok too!)
  • 1 tablespoon brown sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk or heavy cream – optional *see notes

Instructions

  • Preheat oven to 350 degrees, and use 1 Tablespoon of butter to coat the inside of your 8 inch square baking dish.
  • Break your bread (I made larger pieces, rather than crumbling it up) in to the buttered baking dish.
  • Melt your remaining 2 tablespoons of butter, and drizzle over bread pieces.
  • In a bowl, mix remaining ingredients (don't forget to beat your eggs first) until mixed well.
    4 beaten eggs, 2 cups milk, ¾ cup white sugar, 1 teaspoon vanilla extract, 1 teaspoon cinnamon
  • Pour this mixture over the bread, making sure to evenly coat each piece.
  • Bake for 45 minutes, or until the top of the bread pudding springs back after lightly touching it with a fork.

Optional Buttery Brown Sugar Sauce

  • Grab a small saucepan, and melt (on high) 3 Tablespoons of salted butter.
    Once melted, turned it down to medium heat and wait a bit to let the butter brown.
  • Turn down to a simmer. Then, add in a tablespoon of brown sugar and the 1 to 2 tablespoons of milk/cream.
    Whisk to combine and simmer/whisk for 1-2 minutes. Remove from heat and whisk in vanilla.
    Serve over entire bread pudding in dish before serving or over individual servings.

Video

Notes

Helpful Info:
  • Which sauce to make? This bread pudding is great even without an optional sauce. However, if you want a sauce, I recommend picking one of the two. The browned butter sauce is more of an “accent” drizzle, and less rich/sweet than the vanilla sauce. I’ve recently added heavy cream as optional ingredient to help smooth the sauce out. If you prefer the older method, simply leave the cream out. The vanilla sauce is rich, more creamy, and more of a major topper for the bread pudding. Both are optional and not necessary for a delicious bread pudding.
  • How do you know when bread pudding is done? Just like almost any dessert, or bread that you're baking, insert a clean knife into the center and see if it comes out clean!
  • Can you freeze bread pudding? Yes! Bake it as normal, and once cooled, place in the freezer for up to 2 months. When ready to thaw it, place it in the refrigerator to thaw it out.
  • Can I prepare bread pudding the night before? Yes! You can either mix it all together and refrigerate it overnight before baking, or bake it, let it cool, and then refrigerate.
  • How to store leftovers For best results, store it in an airtight container for up to 5 days, in the refrigerator.

Nutrition

Serving: 1serving (⅙ recipe) | Calories: 316kcal | Carbohydrates: 43g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 132mg | Sodium: 272mg | Potassium: 198mg | Fiber: 1g | Sugar: 30g | Vitamin A: 465IU | Calcium: 152mg | Iron: 1.5mg

Sausage Gravy Breakfast Pizza

Sausage Gravy Breakfast Pizza: Everyone loves biscuits and gravy – so what about making a pizza of all your breakfast favorites in one?

Sausage gravy breakfast pizza slice on a wooden cutting board.

It’s no secret I love breakfast sausage! I’ve baked it into a biscuit casserole or layered with egg for a quiche-like dish. This time I’ve added egg and cheese and layered it over a pizza crust!

[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • Quick and easy: Use a store-bought crust for the ultimate convenience.
  • Make-ahead recipe: You can easily make all parts of this pizza ahead of time for a quick breakfast.
  • Enjoy at any time of day: Is there anyone that’s NOT a fan of breakfast for dinner?

Ingredients Needed

Here’s what you’ll need to make this sausage breakfast pizza.

Ingredients for sausage gravy breakfast pizza, sitting on kitchen counter.
  • Gravy – I’ve perfected my own sausage gravy recipe and that’s what I use here. You can also use an envelope or your own family recipe.
  • Pizza Crust – Find this in the canned biscuit section. It’s super easy to roll out to size! You could also use homemade or a premade dough ball.
  • Eggs – Simply scramble with salt, pepper, and butter.
  • Cheese – I combined cheddar and pepper jack, but feel free to use whatever you have on hand or prefer.

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

How to Make Sausage Gravy Breakfast Pizza

Four image collage of process steps of making sausage gravy breakfast pizza.

STEP 1. Parbake crust. We’re going to bake the crust just a bit at first so it isn’t soggy under the toppings.

STEP 2. Add gravy. Make your gravy and spread it on the crust, making sure to leave an edge.

Close-up of corner of sausage gravy breakfast pizza on baking sheet.

Tip: Customize this to your liking! Change out the gravy, toppings, way you cook your eggs, type of cheese… it’s truly endless!

STEP 3. Cook eggs. Scramble the eggs to your desired taste and doneness, then add to the pizza.

STEP 4. Bake. Top with cheese and bake until melted and the crust is browned.

Recipe Pro Tips

  • Shred your own cheese. Pre-shredded cheese has fillers to prevent caking in the bag, which means they don’t always melt as smoothly as when you shred your own.
  • Make parts ahead. Go ahead and make your gravy and eggs the night before and pop in the fridge. Set them out to warm up some while the oven preheats, then assemble and bake!
Slice of breakfast pizza sitting next to entire breakfast pizza on a cutting board.

Recipe FAQs

How do I store leftovers?

Pop the cooked and cooled pizza slices in the fridge. I like to slice before storing because I think the toppings stay on better. Reheat in the toaster oven or enjoy cold! Serve with extra gravy for dipping.

What’s the best pizza crust to use?

I like the tube best because it’s quick and easy to roll out and doesn’t take a lot of stretching. You could use homemade or the fresh dough ball as well. I haven’t tried it, but I bet even the croissant sheet in the tube would be a great option!

What size crust do you use?

My baking sheet is about 10×15 inches here. You can make your crust as thick or thin as you like. And if it’s a premade crust like this one here, it will likely keep its shape even if it is too small for your pan. Just make it however you like – ensure that you bake the crust for about half the time on the package before adding toppings.

What to Serve with Breakfast Pizza

If you want to make the meal stretch further, serve it up with some fresh fruit salad or a smoothie. You can also make a breakfast for dinner and serve with a fresh green salad.

More Breakfast Recipes You’ll Love

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

Recipe

Close-up of a piece of sausage gravy breakfast pizza on a cutting board.
Print Pin
5 from 2 votes

Sausage Gravy Breakfast Pizza

This sausage gravy breakfast pizza is the ultimate breakfast dish, to combine two favorite things! Breakfast and pizza!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 279kcal
Author Jessica Burgess

Ingredients

  • 3 cups sausage gravy Get my sausage gravy recipe
  • 1 storebought refrigerated pizza crust
  • ½ cup shredded cheddar cheese
  • ½ cup shredded pepper jack cheese
  • 6 large eggs
  • 1 Tablespoon oil or butter for cooking eggs
  • Salt & pepper to taste, for eggs

Instructions

  • Preheat oven to 400°F.
  • Spread raw pizza crust on greased baking sheet (mine was a 10×15-inch pan).
  • Bake empty crust for 8 minutes and remove.
  • Meanwhile, make scrambled eggs. Crack the eggs in a small bowl, whisk until blended and pour in to a skillet, and then cook on medium heat, stirring often until eggs have formed in to cooked, scrambled eggs.
  • If you haven't made your gravy ahead of time, do so now.
  • Top the baked crust with the gravy, spreading it nearly to the edge (leave room for crust edges) then the scrambled eggs, and finally the cheese.
  • Bake for 6-7 minutes. Slice into squares, and enjoy!

Notes

  • I use this sausage gravy recipe for my pizza. It makes 4 cups, which I personally think is too much for this pizza. If you make it, save the final cup to serve with some biscuits!
  • Not feeling like gravy from scratch? Use 1 pound of pork breakfast sausage and a packet of white gravy mix. Brown the sausage and then follow the directions on the packet. This makes about 2 cups, but it will be just fine on the pizza.
  • I like to shred my own cheese for the best texture, but pre-shredded works fine. Feel free to swap out the cheese for your favorites.

Nutrition

Calories: 279kcal | Carbohydrates: 30g | Protein: 12g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 157mg | Sodium: 1001mg | Potassium: 63mg | Fiber: 1g | Sugar: 6g | Vitamin A: 371IU | Calcium: 124mg | Iron: 2mg

How to Make Butter

Nothing beats Homemade Butter! It’s super easy and almost feels like a trick. Heavy cream takes just 15 minutes to turn into rich butter, ready to spread.

Take things to the next level after making your homemade butter, and make these flavored butters, and spread it on a oven toast or on your favorite biscuit recipe.

Homemade butter on cutting board, with a knife scraping it.

I don’t know about you, but I absolutely LOVE homemade bread with butter. Let’s take it a step further and add fresh butter to our slices!

Use this butter to spread on your favorite fluffy pancakes or sweet blueberry waffles. It’s also perfect for frying a bologna sandwich.

[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • It uses a few ingredients: Technically you only need one ingredient! Amazing!
  • Make-ahead recipe: Butter keeps in the freezer up to a year, so go ahead and make extra.
  • Ready in a flash: Super fast, you can make this up in no time. It’s a great project for the family.

Ingredients Needed

Here’s what you’ll need to make this creamy homemade butter.

Labeled ingredients for homemade butter recipe.
  • Cream – Heavy cream, whipping cream, double cream. This goes by various names depending on where you live so just make sure the label states the fat content. Don’t use anything less than 35% fat.
  • Salt – You can choose to add salt or not, just like when you are selecting butter at the store.
  • Ice water – This will help the process!

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

How to Make Butter in a Mixer

First process steps for making homemade butter.

STEP 1. Whip cream. Add the whipping cream to a mixing bowl or your stand mixer and whip until it is whipped cream.

STEP 2. Keep whipping. Now go past this stage until it “breaks” and starts to separate into butter and buttermilk.

Final steps for making homemade butter.

Tip: Keep it cold! Start with cold cream, and you can even store the bowl and beater in the fridge until you are ready to begin.

STEP 3. Press. Press the butter together to remove it from the liquid, and transfer it to cheesecloth.

STEP 4. Salt. If you want, after drying the butter, you can add salt by pressing it in with a wooden spoon.

STEP 5. Shape. Shape into a block, sticks, or press it into a container for storage.

Homemade butter stored in a small white dish, sitting on the counter.

Recipe Pro Tips

  • Keep it cold. Everything needs to start cold, and stay cold! This will allow you to make butter easily.
  • Salt or not to salt. Salt acts as a preservative. If you are keeping the butter out, like in a butter bell, I highly recommend adding salt for longevity. If you are freezing right away, it isn’t necessary. Just label whatever you freeze so you know what you have!
Homemade butter spread on pieces of bread that are sitting on a cutting board.

Recipe FAQs

How do I store homemade butter?

Press the butter into an airtight container. You can store it at room temperature for up to 2 hours, in the fridge for 2-3 weeks, or in the freezer for up to 1 year. The key is to make sure its air tight. Wrapping the butter in parchment paper or plastic wrap is an easy way to ensure this, or I highly recommend storing it in a butter bell. 

What are butter churns?

Instead of using a mixer, you can use a butter churn. It's usually a jar or a jug with a hand crank. This will take a bit more effort, but the results will be the same. 

What cream is best?

The heavy cream you use to make homemade butter is very important. Select a product that is above 35% fat (the closer it is to 40% fat, the better). Do not try to use pasteurized grocery store whole milk. It doesn't contain enough fat and the process is lengthy. It is also helpful to avoid thickening agents or additives in your heavy cream. They will still churn into butter but the process takes longer because the additives are working to prevent the separation. 

What to Serve with Butter

The possibilities are endless! You can use it in recipes like butter from the store, such as Cowboy Cookies or Strawberry Scones. Since you’ve made a one-pound block, you’ll want to weigh your butter for baking. Remember that one stick of butter is 4 ounces.

Using Buttermilk

Don’t throw away the buttermilk in the mixing bowl! This can be used in place of water or milk in recipes like sheet pan pancakes or Bisquick biscuits. Keep in mind this is not like buttermilk you buy at the store. That is cultured and very thick while this is thinner like whey.

Use Up Your Butter

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

Recipe

Close up of knife cutting through homemade butter.
Print Pin
5 from 1 vote

How to Make Butter Recipe

Homemade butter is super easy! This tutorial for how to make butter will be delicious in and on so many foods!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 pound
Calories 48kcal
Author Jessica Burgess

Ingredients

  • 4 cups cold water
  • 1 cup ice
  • 16 ounces heavy cream
  • ½ teaspoon salt
  • spices and herbs, if desired Get flavored butter recipes!

Instructions

  • Fill a bowl with water and ice.
  • Place the cold heavy cream in a large mixing bowl and whip on medium speed (I used a stand mixer but you could use a hand mixer instead) until it turns to whipped cream. Whip past this point until it is yellow and chunky. It slightly resembles butter at this point but don't be fooled, you still have to allow the buttermilk to separate from the butter. Use a spatula to push down any cream that has splashed to the sides. Keep mixing until the buttercream separates from the butter. This happens very suddenly, you’ll see liquid appear separately from the solid butter.
  • Using a spoon or spatula, press the butter together and remove it from the buttermilk. Wrap it in a cheesecloth and place it in the ice water. Squeeze the butter in all directions to get the remaining buttermilk out of the butter. The water will turn cloudy, you can dump and refill the ice water multiple times until the water remains clear to make sure you are squeezing out all of the buttermilk.
  • Take the butter out of the cheesecloth and place it on a hard flat clean surface, like a cutting board. Pat it dry with a paper towel or cloth and then mix the salt into the butter by pressing and folding with your spatula. Feel free to also use your hands for this, but your hands are warm and will quickly melt the butter so work quickly!
  • Press the butter into any shape you wish with a spoon or spatula. A block of butter or you can pack the butter tightly into an airtight container and use it as desired.

Notes

  • All ingredients must be very cold at all times or the butter will not solidify. You can pop it into the fridge for 10 minutes if it starts to melt. Some suggest using room temperature heavy cream but for me the very cold methods work best to quickly separate the buttercream.
  • It is very important to get the buttermilk out of the butter (by squeezing it in cold water) or it will go bad very quickly. You can also squeeze the butter under running cold water, but this ends up being messy.

Nutrition

Serving: 1tablespoon | Calories: 48kcal | Carbohydrates: 0.4g | Protein: 0.4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 42mg | Potassium: 13mg | Sugar: 0.4g | Vitamin A: 208IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.01mg

Vanilla Sauce Recipe

Vanilla Sauce Recipe: Look no further – this basic vanilla sauce for bread pudding, or any dessert will be the sauce that you want! Top my famous bread pudding recipe with it, or drizzle it on your favorite dessert recipe.

Vanilla sauce drizzled on to a serving of bread pudding in a white dish.

It also pairs beautifully with pancakes, waffles, cakes, crepes, ice cream, and even fresh fruit. (Not to mention, it’s perfect to have on the dessert table during the holidays.) The smooth, creamy texture and rich vanilla flavor make any dish extra delicious.

This vanilla sauce is also delicious to drizzle on a homemade pound cake (or any cake recipe). In just a few minutes, this easy recipe is a delicious addition to your dessert table.

Making your own vanilla sauce provides a fresh, natural taste compared to what some store-bought vanilla sauces provide. Plus, you can adjust the sweetness and consistency to your preference.

[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • It uses a few ingredients: Most people keep all of these ingredients on hand! You may just need to pick up the heavy cream.
  • Make-ahead recipe: You can make this ahead and gently reheat when ready to serve.
  • The perfect basic skill: Learning how to make a vanilla dessert sauce will open you up to all of the dessert sauce options!

Ingredients Needed

Here’s what you’ll need to make this vanilla custard dessert sauce.

Labeled ingredients for vanilla sauce, sitting on counter.
  • Milk – Mixing milk and cream gives you the perfect fat level without being too heavy. Heavy whipping cream will help give the best texture.
  • Butter – I always prefer using unsalted butter and then adding salt to the recipe. This helps control the exact level. If you only have salted you can go ahead and use it, but reduce the added salt to just a pinch.
  • Sugar – There’s just enough here to make a mildly sweet sauce, allowing you to pair with sweet desserts without going overboard. If you are adding it to a dish that isn’t so sweet, you can increase the sugar to ¾ cup.
  • Vanilla – Pure vanilla extract is what makes this sauce not so plain. If you are feeling fancy, try using vanilla bean powder or paste. It will add the classic flecks so you can see the vanilla!
  • Cornstarch – Making a slurry can help thicken your sauce to the perfect texture. Always add cornstarch to cool water first to dissolve before adding to any dish.

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

How to Make Vanilla Sauce

This comes together quite quickly, so don’t walk away from the stove!

Image collage showing 4 photos, with the steps on how to make a vanilla sauce.

STEP 1. Melt. Begin by melting the butter and sugar into the milk.

STEP 2. Dissolve. Dissolve the cornstarch into the water in a small bowl until totally smooth.

Tip: I love a silicone whisk. I find it gets into the corners better since it’s more flexible than metal. Also, using non-metal utensils means they are safe for all of your pans so you won’t scratch them up!

STEP 3. Whisk. Here’s where you don’t want to walk away! Whisk near constantly while cooking.

STEP 4. Thicken. Add the slurry to the pudding in the pot. Keep in mind it will continue to thicken as it both cooks and cools.

Recipe Pro Tips

  • Keep an eye on things. Dairy is notorious for boiling over, so don’t walk away while you are cooking! You don’t want a mess on the stove or a burned bottom of the pot.
  • Watch the salt. Salt is perfect for tempering sweet – that’s why we always add it even in dessert recipes. But if you are using salted butter, you won’t need to add as much salt.
Vanilla sauce in a small gray bowl, with a spoon dripping it over the top.

Recipe FAQs

What is vanilla sauce made of?

Vanilla sauce is a custard, which is essentially thickening milk with sugar! We add a cornstarch slurry, which some might consider cheating, but it can help you achieve the perfect texture.

What are the 4 basic dessert sauces?

It’s all so tasty! If you want to round out your recipe repertoire, you’ll want to know how to make custard (vanilla, like this one!), chocolate, fruit, and sugar-base (like caramel). Having this skill will allow you to make any dessert extra special.

How do I store leftover vanilla sauce?

Store any unused vanilla sauce in an airtight container in the fridge for up to 3 days. You will want to make sure it doesn't sit open inside the fridge. A dry layer/skin will form if the sauce is left open.

Dish of Bread Pudding

What to Serve with Vanilla Sauce

Whether you choose an old-fashioned bread pudding recipe or change it up by using croissants in bread pudding, or on top of donut bread pudding, this is the perfect topping. It would also be a sweet treat to drizzle over some fresh berries.

Vanilla sauce drizzled on top of bread pudding in a dish.

More Dessert Recipes You’ll Love

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

Recipe

Vanilla sauce drizzled on to bread pudding, in a small white dish.
Print Pin
5 from 12 votes

Vanilla Sauce for Bread Pudding

This creamy vanilla sauce for bread pudding, cake, fruit or whatever you'd love to serve this on top of, is an easy recipe that's perfect for so many desserts.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Servings 6
Calories 257kcal
Author Jessica Burgess

Equipment

  • Medium Saucepan
  • Small mixing bowl
  • Spoon
  • Whisk

Ingredients

  • ½ cup milk 118 ml
  • ¾ cup heavy cream 177 ml
  • ½ cup granulated sugar 100 g
  • ¼ cup unsalted butter 58 g
  • 1 tablespoon cornstarch 10 g
  • 2 tablespoons water 30 ml
  • 1 tablespoon vanilla extract 15 ml
  • ½ teaspoon salt 3 g

Instructions

  • In a medium saucepan add the milk, heavy cream, granulated sugar, and butter. Set the heat to medium and using a whisk stir until the butter melts (about 3 minutes).
    ½ cup milk, ¾ cup heavy cream, ½ cup granulated sugar, ¼ cup unsalted butter
  • Once the butter has melted, in a small bowl combine the water and cornstarch to create a slurry. Make sure the cornstarch and water is fully combined then add it to the cream mixture.
    1 tablespoon cornstarch, 2 tablespoons water
  • Stir to fully combine.
  • Using your whisk, continue to stir the mixture until it starts to thicken and bubble (about 3 minutes).
  • Once it starts to thicken and bubble, add the vanilla extract and salt.
  • Stir to fully combine the vanilla and salt into the mixture.
    1 tablespoon vanilla extract, ½ teaspoon salt
  • Allow the mixture to continue to thicken. You'll want to have a consistency of runny pudding for about 2 more minutes. Once you get to that consistency, remove from heat and allow to cool for a few minutes before topping the sauce over your bread pudding.

Video

Notes

  • Please note that the sauce will continue to thicken as it cools. If you want a runny sauce, omit the cornstarch slurry.
  • If you want a more intense vanilla flavor you can add a ½ teaspoon of vanilla bean powder. It will also give you the look of having vanilla specks in the sauce.

Nutrition

Calories: 257kcal | Carbohydrates: 20g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 211mg | Potassium: 65mg | Fiber: 0.01g | Sugar: 19g | Vitamin A: 707IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 0.1mg

Big Mac Casserole

Big Mac Casserole: I’m sure plenty of us can sing that jingle about what’s on a golden arches burger! Turn that secret sauce into the best Big Mac casserole topping, making this a family-favorite casserole recipe.

Close up of big mac casserole in baking dish with all the toppings.

Everyone loves a fast food burger and fries sometimes. Take all the freshest ingredients and combine them into a delicious casserole the entire family will love, at home!

I also love a good chicken taco casserole on Taco Tuesday. And if you aren’t a casserole person, you can still use the oven and make crispy chicken tacos. However, having a hamburger casserole recipe on hand is perfect for the days you just can’t grill juicy Lucy burgers.

[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • Mix it and forget it: After browning the beef, you simply pop this in the oven and wait! Get your chores done in that time or play a family game.
  • Make-ahead recipe: Save the toppings for later – you can make this casserole ahead and simply reheat!
  • Everyone’s favorite: Just like placing your burger order, everyone can add their favorite toppings to their plate.

Ingredients Needed

Here’s what you’ll need to make this Big Mac casserole.

Labeled ingredients for big mac casserole sitting on counter.
  • Ground beef – I tend towards and 85/15 mix so it is still tender and flavorful but isn’t overly greasy. Be sure and drain any excess fat after browning and before mixing in the seasoning.
  • Potatoes – Peeled and diced russet potatoes hold up nicely to the saucy casserole. It lets you have your fries AND your burger all at once! If you aren’t up for all that chopping, feel free to use cubed frozen hash browns (2 cups). No need to thaw ahead.
  • Cheese – I love cheddar on a burger, but you can use any nicely melting cheese you prefer, or a blend. If you shred your own it will melt even better!
  • Secret sauce – Everyone knows the not-so-secret sauce is a blend of mayo, ketchup, and mustard with some seasonings. Mix this up and feel free to adjust to your liking!
  • Toppings – Set up a whole burger bar of toppings for everyone to add to their plate.

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

How to Make Cheeseburger Casserole

Once you brown the beef, all that’s left is to mix everything up and bake.

Image collage showing the first 4 steps of making Big Mac casserole.

STEP 1. Brown the beef Brown the beef with onion and seasonings so that it tastes like a burger!

STEP 2. Begin layers. Place the potatoes in a greased casserole dish, then add cooked beef plus beef broth.

Four image collage showing last four process steps of Big Mac casserole.

Tip: Always drain the beef before seasoning it. This way all your seasonings won’t go down the drain!

STEP 3. Cheese it up. Add cheese and then bake until the potatoes are cooked through.

STEP 4. Add toppings. If you are going to eat the entire casserole at once, you can add some toppings for the perfect presentation!

Recipe Pro Tips

  • Toppings go last. If you don’t think you’ll eat the casserole all at once, save the toppings for plating.
  • Secret sauce. Add other seasonings or swap out the type of mustard used for your own secret recipe!
Big Mac Casserole in white baking dish, with all the toppings.

Recipe FAQs

What other sauce can I use for a casserole?

I love this perfect ratio of mayo, ketchup, and mustard. You can always dress it up by adding pickle relish, Worcestershire sauce, garlic or onion powder, or replacing the yellow mustard for a brown or spicy variety.

What are the best toppings for a burger with secret sauce casserole?

All your burger toppings! Lettuce, tomatoes, raw onion, the works! Pickles for the pickle lovers. Just be sure and add the toppings to each individual plate. You won’t want them on the casserole if you have leftovers because they won’t reheat nicely.

What kind of potatoes should I use for Big Mac Casserole?

Russet potatoes will hold up the best to the beef and sauce, so that’s really the only fresh potato I would use. If you’re pressed for time and don’t want to slice them, use a bag of frozen hash browns! The cooking time will be cut to 30-40 minutes if going this route.

What to Serve with Cheeseburger Casserole

A fresh green salad is the perfect side to a hot casserole! It’s my favorite way to serve it. You could also add a honey lime fruit salad. Finally, to round out the fast food experience, end the night with a cookies and cream shake.

A serving of Big Mac casserole on a white plate, sitting by napkin and tomatoes.

Storage

Leftover casserole is great for up to 3 days in the fridge. Reheat in the oven or microwave. I recommend only adding toppings to your plates when serving – they won’t reheat well so don’t put them directly on the casserole.

More Casserole Recipes You’ll Love

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

Recipe

Big Mac Casserole in white baking dish, with wooden spoon dishing out casserole.
Print Pin
5 from 1 vote

Big Mac Casserole

Big Mac Casserole: All the flavors of your favorite fast-food burger in a casserole! A perfect family dinner recipe or even a casserole for a potluck.
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 5
Calories 638kcal
Author Jessica Burgess

Ingredients

  • 1 pound ground beef
  • 1 cup diced white onion
  • ½ cup beef broth
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon worcestershire sauce
  • 2-3 medium russet potatoes peeled and diced (about 2 cups)
  • 2 cups shredded cheddar cheese

Sauce

  • ½ cup mayonnaise
  • ¼ cup ketchup
  • 2 teaspoons yellow mustard

Toppings

  • 1 cup shredded lettuce
  • 1 medium tomato diced
  • ¼ cup hamburger dill pickles rough chopped
  • 2 tablespoons red or white onion diced

Instructions

  • Prepare an 8X8 baking dish with non-stick spray and heat the oven to 350 degrees.
  • Place beef and onions into a skillet over medium heat. Cook until the meat is just done and the onions are translucent. Drain any fat from the pan.
  • Add the salt, pepper, garlic, and worcestershire sauce to the pan. Stir to incorporate then remove from heat.
  • Place diced potatoes in an even layer in the prepared baking dish. Then cover the potatoes with the cooked beef. Then pour the beef broth over the top.
  • Place into the preheated oven for 45-50 minutes or until the potatoes are soft and most of the liquid is absorbed.
  • Remove from the oven and sprinkle over shredded cheese. Cook for another 5 minutes until the cheese is melted.
  • Make the sauce. Mix the mayonnaise, ketchup, and mustard together until well combined.
  • Pour half of the sauce over the casserole. You can use more of the sauce if desired or use the extra when serving.
  • Lastly, sprinkle toppings onto the casserole and enjoy!

Notes

  • Use frozen cubed hash browns (straight from frozen) instead of fresh potatoes. This will reduce your cooking time to 30-40 minutes.
  • Swap in water for the broth if you’re out.
  • Add more seasonings or use different mustard in the burger sauce if you prefer.

Nutrition

Serving: 1serving | Calories: 638kcal | Carbohydrates: 25g | Protein: 31g | Fat: 46g | Saturated Fat: 17g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 1265mg | Potassium: 867mg | Fiber: 2g | Sugar: 6g | Vitamin A: 824IU | Vitamin C: 12mg | Calcium: 370mg | Iron: 3mg

Pizza Sliders

Pizza Sliders: Nothing beats biting into a hot pepperoni pizza but what about in sandwich form? These Pepperoni Sliders are easy to make and easy to eat.

Close up of pizza sliders on wooden cutting board.

The classic pairing of pepperoni and cheese – it’s my favorite pizza topping! I made it even easier to eat and share by sandwiching it inside slider rolls. The topping is out of this world and better than any crust addition!

If you also can’t get enough pepperoni, I’ve baked it into a bubbly pizza dip as well as tossed it into a savory monkey bread. And if pork isn’t your thing, you can also make turkey sliders or use a quick Friday fish slider option!

[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • It uses a few ingredients: Nothing is easier than layering meat and cheese on buns, then topping with standard pantry seasonings.
  • Make-ahead recipe: You can even freeze these individually to make quick lunches on the go.
  • Ready in only 30 minutes: This comes together so quickly you can make it on even your busiest nights.

Ingredients Needed

Here’s what you’ll need to make this pepperoni pizza slider recipe.

Labeled ingredients for pizza sliders sitting on kitchen counter.
  • Rolls – Grab a pack of rolls that are all together in a slab. This makes for the easiest assembly of the sliders as you can overlap the toppings inside since you’ll be cutting them apart later. You can certainly use other rolls or homemade rolls, but you may want to carefully top each bun in that case.
  • Meat – Pepperoni is my favorite here, but try out salami or other cured meats. If you would like to use something like sausage or bacon, be sure and cook it first as the sandwiches don’t cook long enough to cook raw meat.
  • Cheese – The tang of provolone pairs perfectly with pepperoni, but feel free to use any of your favorite melty pizza cheese. Of course mozzarella is traditional on pizza, so we use that as well!
  • Pizza Sauce – It would be a dry, sad pizza without a layer of sauce! Just use whatever you prefer from the store to make this meal quick.
  • Seasoning – Melt some butter so your seasonings stick well. I tend to use Italian seasoning as well as some fresh parsley to really bring out the herbs.

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

How to Make Pizza Sliders

Nothing is easier than layering and baking! Set everything up in easy reach so you can get them in the oven fast.

Hawaiian buns sliced in half, to make sliders.

Then it’s just a matter of layering!

Image collage of process steps for making pizza sliders.

STEP 1. Slice and sauce. Slice the slab of rolls horizontally and place on a baking sheet. Add sauce.

STEP 2. Begin layering. Start with sliced cheese for a sturdy base, then layer on the pepperoni evenly.

Top buns and seasoned butter added to top of buns, sitting on cookie sheet.

Tip: Carefully slice the slab of rolls so they remain intact. This ensures your toppings don’t melt out all over the place.

STEP 3. More cheese. Top with the shredded cheese and Italian seasoning.

STEP 4. Close it up. Add the top bun, then coat in melted butter. Finally, add more seasoning and the remaining cheese and you are ready to bake!

Recipe Pro Tips

  • Line the baking sheet. For easiest cleanup, line your baking sheet with parchment or foil so the sandwiches peel right up.
  • Use unsalted butter. I strongly prefer unsalted butter here as the seasonings, meat, and cheese all bring a lot of strong flavors.
Pizza slider being pulled away from slider buns, with a cheese pull.

Recipe FAQs

What type of baking dish is best?

You can make these on a baking sheet or inside a 9×13 baking dish. It all depends what you have on hand and what you prefer. The baking sheet allows some cheese to ooze out the edges, giving you crispy bits. The sliders stay more contained in a baking dish. You might also have an easier time covering a dish with foil for baking rather than rolls on a sheet.

How do I store leftover pizza rolls?

Short-Term Storage (1-3 Days): Allow the pizza sliders to cool to room temperature before storing them. This helps prevent condensation, which can make the sliders soggy. Place the leftover pizza sliders in an airtight container or wrap them tightly with plastic wrap. Store in the refrigerator for up to 1-3 days. If stacking the sliders, separate layers with parchment paper or plastic wrap to prevent them from sticking together. Consider labeling the container with the date to keep track of freshness.
Long-Term Storage (Beyond 3 Days): If you don’t plan to consume the pizza sliders within 3 days, it’s best to freeze them for longer storage. Wrap each slider individually in plastic wrap and place them in a zip-top freezer bag or an airtight container. Label the container with the date and contents for easy identification.

How do I reheat these pepperoni sliders?

When ready to eat, thaw the frozen pizza sliders in the refrigerator overnight. Gradual thawing helps maintain their texture. Reheat the pizza sliders in an oven, toaster oven, microwave, or air fryer, depending on your preference. Consider using an oven or air fryer for a few minutes to restore crispiness.

What to Serve with Pepperoni Sliders

Fresh fruit and a salad is my go-to to round out a quick dinner like this. Setting out freshly cut produce means everyone can grab their favorites!

Close up of cheese pull from pizza slider being lifted up.

More Slider Recipes You’ll Love

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

Recipe

Close up of pizza sliders on white plate.
Print Pin
Be the first to rate!

Pizza Sliders

Pizza sliders are the taste of an amazing pizza in a bite-sized sandwich!
Course Appetizer, Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 615kcal
Author Jessica Burgess

Ingredients

  • 1 package King's Hawaiian Roll 12 slider buns
  • 1 cup store bought pizza sauce
  • 6 slices provolone halved
  • 6 ounces sliced pepperoni
  • 2 cups shredded mozzarella cheese
  • ½ cup grated parmesan cheese divided
  • 1 teaspoon Italian seasoning

Topping:

  • 4 tablespoons unsalted butter melted
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 tablespoon freshly chopped flat-leaf parsley

Instructions

  • Preheat your oven to 350°F. Prepare a baking pan or sheet with parchment paper.
  • Slice the Hawaiian sweet rolls in half horizontally, creating a top and bottom layer. Place the bottom half in a baking dish.
  • Spread 1 cup pizza sauce over the bottom halves of the rolls, spreading it evenly. Place a piece of provolone over the sauce. Add a layer of sliced pepperoni on top. Sprinkle 2 cups shredded mozzarella cheese and ½ cup grated parmesan over the sauce. Sprinkle with 1 teaspoon of Italian seasoning. Place the top half of the Hawaiian rolls over the toppings.
  • Mix 4 tablespoons of melted butter, 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, and 1 tablespoon of chopped parsley in a small bowl. Brush the butter and herb mixture evenly over the tops of the rolls.
  • Cover the baking dish with aluminum foil and bake in the oven for about 15 – 20 minutes or until the cheese is melted and the sliders are heated through.
  • Once done, remove them from the oven and let them cool slightly. Sprinkle grated Parmesan cheese over the top before serving.

Notes

  • These pizza sliders make for a great appetizer, snack, or even a party dish. Feel free to customize the ingredients based on your preferences.

Nutrition

Calories: 615kcal | Carbohydrates: 35g | Protein: 28g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1329mg | Potassium: 289mg | Fiber: 1g | Sugar: 10g | Vitamin A: 969IU | Vitamin C: 4mg | Calcium: 431mg | Iron: 1mg

Sweet Potato Bread Pudding

Sweet Potato Bread Pudding: This recipe is where Southern charm meets classic comfort. With my popular bread pudding recipe, I knew we had to make a fun spin and this came to mind!

Each bite is a perfect blend of tender brioche, subtly spiced sweet potatoes, and a caramel-infused sauce that everyone will love for dessert!

Sweet potato bread pudding serving on a white plate, with a caramel drizzle.

Still have some sweet potatoes left after making the bread pudding? You could make some Sweet Potato Crunch or this candied yams recipe for a tasty light meal or side dish. Or, if you’ve never made a classic sweet potato pie, it may be a good time to try it!

[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • Comfort food at its best: The rich flavors and soft, pudding-like texture provide a cozy and satisfying eating experience, perfect for chilly evenings or as a special treat.
  • Customizable to taste: Whether adding pecans for crunch or experimenting with different spices, this bread pudding can be tailored to your flavor preferences.
  • Impress your guests: This dessert is not only delicious but also presents beautifully, making it an excellent choice for dinner parties or festive gatherings.

What is Bread Pudding?

Bread pudding is a timeless dessert that originated as a means to use up stale bread, transforming it into something spectacular with a few simple additions. At its core, bread pudding consists of cubed bread soaked in a sweet custard mixture made of milk, eggs, sugar, and flavorings, then baked until golden and set. 

I’ve even shared this donut bread pudding with you, and this banana bread pudding, to give you an idea of the different variations you can make!

🧾 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 sweet potato bread pudding recipe.
  • Day-old Brioche – The texture of day-old brioche is ideal for bread pudding as it soaks up the custard mixture without falling apart, creating pockets of creamy goodness. If you only have fresh bread, lightly toasting it can help achieve a similar texture.
  • Sweet Potatoes – Roasting the sweet potatoes before incorporating them will intensify their natural sweetness and give a deeper flavor to the dish. Be sure to mash them well to achieve a smooth and even distribution through the pudding.
  • Light Brown Sugar – The molasses present in light brown sugar adds a rich and subtle caramel flavor that complements the sweet potatoes. Packing the sugar when measuring ensures consistent sweetness in every batch.

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

📖 Substitutions

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

  • Brioche Bread – If brioche is hard to come by, challah or any rich, eggy bread makes an excellent substitute. For a different spin, croissants in bread pudding will add an extra buttery note to the pudding.
  • Sweet Potatoes – In the absence of sweet potatoes, butternut squash or pumpkin puree can be used. These options still provide the desired creaminess and sweetness, with a subtle variation in flavor profile.
  • Ground Cinnamon – No ground cinnamon? You can substitute with an equal amount of allspice or pumpkin pie spice to maintain the warm and cozy flavors that are characteristic of this dessert.

📖 Variations

  • Chocolate Chip Addition: For chocolate lovers, stir in a cup of semi-sweet or dark chocolate chips for a gooey and indulgent twist.
  • Fruit Infusion: Give the dish a fruity dimension by incorporating a layer of apple slices or pear chunks spiced with cinnamon between the bread layers.
  • Nutty Topping: A crunchy streusel topping made from a mix of oats, nuts, and brown sugar can add texture and contrast to the soft pudding beneath.
  • Vegan Alteration: Replace dairy milk with almond or coconut milk, use a vegan butter substitute, and swap out eggs for a plant-based egg replacer to cater to a vegan diet.
  • Spirited Sauce: Infuse the sauce with a splash of bourbon or rum for an elevated flavor that pairs perfectly with the spices in the pudding.
  • Holiday Flavors: Mix in some cranberries or raisins soaked in orange liqueur for a festive zing suitable for holiday occasions.

👩🏻‍🍳 How to Make Sweet Potato Bread Pudding

This sweet potato pudding is broken into 3 components:

  • prepare the ingredients
  • make the pudding
  • cook and serve
4 image collage of the process steps to make sweet potato bread pudding recipe.

STEP 1: Oven Preparation: Begin by preheating your oven to a temperature of 350°F. Prepare a 9 ½-inch casserole dish by lightly spraying it with cooking spray to prevent sticking.

STEP 2: Bread Cubing: Take your day-old loaf of brioche or French bread and cube it until you have approximately 6 cups. Place the cubed bread evenly into the greased casserole dish.

STEP 3: Sweet Potato Preparation: Peel and dice some sweet potatoes. Boil them for around 10 minutes in a medium saucepan until they soften. Mash the boiled sweet potatoes in a large bowl and measure out exactly 1 ½ cups for the recipe.

STEP 4: Sweet Potato Mixture: In a large mixing bowl, combine the following ingredients by whisking together: ½ cup of melted butter, 1 cup of light brown sugar, 1 ½ cups of mashed sweet potatoes, 4 large eggs, 2 cups of whole milk, 1 teaspoon of pure vanilla extract, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ¼ teaspoon of kosher salt. Ensure the mixture is uniform.

Image collage showing how to make an easy praline topping for sweet potato bread pudding.

STEP 5: Assembling the Bread Pudding: Evenly pour the sweet potato mixture over the prepared bread cubes, pressing gently to ensure the bread is thoroughly soaked. Optionally, scatter 1 cup of chopped pecans or walnuts atop the pudding.

STEP 6: Baking: Transfer the casserole dish to the preheated oven and bake for a duration of 45 – 50 minutes until the top appears golden brown and the center of the pudding has set.

STEP 7: Sauce Preparation: While the bread pudding bakes, prepare the sauce in a saucepan by melting ½ cup of unsalted butter over a medium heat setting. Stir in 1 cup of light brown sugar, ½ cup of granulated sugar, ¼ cup of heavy cream, 1 teaspoon of pure vanilla extract, and a pinch of salt, ensuring continuous stirring for the sugars to fully dissolve. Allow the mixture to simmer for approximately 5 minutes to slightly thicken.

STEP 8: Serving: After removing the bread pudding from the oven, immediately drizzle the warm sauce over the top. Allow it to rest for about 10 minutes before serving to let the flavors meld together.

💭 Recipe Pro Tips

  • Even Distribution: Make sure to press down on the bread cubes after adding the sweet potato mixture to ensure every piece absorbs the custard evenly for a moist and uniform final product.
  • Stick Test: Insert a toothpick or knife into the center of the pudding to check for doneness. It should come out clean or with a few moist crumbs attached, but not wet.
  • Resting Time: Allowing the bread pudding to rest before serving not only lets it cool slightly but also helps the layers set properly for easier slicing.
  • Reuse Heat: The residual heat from the oven after baking the pudding can be utilized to gently warm plates for serving, adding a cozy touch to your dessert experience.
  • Sauce Thickness: If you prefer a thicker sauce, allow it to simmer an additional minute or two, but watch closely to avoid burning. For a thinner sauce, simply add a splash of cream.
  • Advance Prep: You can prepare this dish ahead of time and refrigerate it overnight. If you do, let it stand at room temperature for about 30 minutes before baking.
Sweet potato bread pudding serving on white plate, with praline sauce drizzled on top.

📋 Recipe FAQs

Can I use a different type of milk in the recipe?

Yes, you can substitute whole milk with other varieties such as 2% milk, skim milk, or a non-dairy alternative like soy, oat, or almond milk in this sweet potato casserole. Keep in mind that changing the type of milk may alter the creaminess and flavor of the pudding.

Is it necessary to use day-old bread?

Using day-old bread is recommended as it tends to absorb the sweet potato mixture better without becoming too soggy. Fresh bread can result in a denser pudding, as it may not soak up the custard as effectively.

Can I make this recipe gluten-free?

Absolutely! To make this pudding gluten-free, simply use your favorite gluten-free bread in place of brioche or French bread. Ensure all other ingredients are gluten-free as well.

How do I know if my sweet potatoes are cooked enough?

Sweet potatoes are ready when they can be easily pierced with a fork or knife and are tender enough to mash. They should not be overly mushy to maintain some texture.

Can I add additional spices to the recipe?

You are welcome to customize the spices according to your taste. Consider adding ginger, cloves, or cardamom for a unique twist on the flavor profile.

What if I don’t have a casserole dish?

If you don’t have a casserole dish, you can use any oven-proof dish of a similar size. Just make sure it’s deep enough to hold all the ingredients without overflowing as the pudding bakes.

🍽 What to Serve with Sweet Potato Bread Pudding

Sweet Potato Bread Pudding is a rich and comforting dessert that pairs marvelously with a variety of accompaniments. For a luxurious finish, consider a dollop of vanilla bean ice cream or a swath of freshly whipped cream. 

If leaning towards a contrast in flavor, tangy crème fraîche or a scoop of citrus-infused mascarpone can add a refreshing twist. For those looking to balance the sweetness, a side of salted caramel or bourbon-soaked figs offers a salty depth. 

Lastly, for a simple yet elegant accompaniment, a drizzle of maple syrup or a sprinkle of toasted coconut elevates the dish’s overall warmth and complexity.

❄️ Storage

To best store the Sweet Potato Bread Pudding, allow it to cool completely before covering it with plastic wrap or aluminum foil. Refrigerate for up to 5 days. 

For freezing, wrap the pudding tightly with both plastic wrap and foil to prevent freezer burn, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven at a low temperature until warmed through.

🥮 More Pudding Recipes You’ll Love

If you want to try the classic bread pudding, try this Bread Pudding Recipe: Easy Old Fashioned Recipe (With Video!). Or for another variation, grab your favorite chocolate and make the Chocolate Bread Pudding.

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

Recipe

Serving of sweet potato bread pudding on a white plate, topped with vanilla ice cream.
Print Pin
4.50 from 6 votes

Sweet Potato Bread Pudding

Indulge in the comforting embrace of this delightful Sweet Potato Bread Pudding, a recipe where Southern charm meets classic comfort. Each bite is a perfect blend of tender brioche, subtly spiced sweet potatoes, and a caramel-infused sauce that everyone will love! 
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 837kcal
Author Jessica Burgess

Ingredients

  • 14 ounce loaf day-old brioche or French bread
  • 2 medium-sized sweet potatoes
  • ½ cup unsalted butter melted
  • 1 cup light brown sugar packed
  • 4 large eggs
  • 2 cups whole milk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon kosher salt
  • 1 cup chopped pecans or walnuts optional

For the sauce:

  • ½ cup unsalted butter
  • 1 cup light brown sugar packed
  • ½ cup granulated sugar
  • ¼ cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 Pinch of kosher salt

Instructions

  • Oven Preparation: Begin by preheating your oven to a temperature of 350°F. Prepare a 9 ½-inch casserole dish by lightly spraying it with cooking spray to prevent sticking.
  • Bread Cubing: Take your day-old loaf of brioche or French bread and cube it until you have approximately 6 cups. Place the cubed bread evenly into the greased casserole dish.
  • Sweet Potato Preparation: Peel and dice some sweet potatoes. Boil them for around 10 minutes in a medium saucepan until they soften. Mash the boiled sweet potatoes in a large bowl and measure out exactly 1 ½ cups for the recipe.
  • Sweet Potato Mixture: In a large mixing bowl, combine the following ingredients by whisking together: ½ cup of melted butter, 1 cup of light brown sugar, 1 ½ cups of mashed sweet potatoes, 4 large eggs, 2 cups of whole milk, 1 teaspoon of pure vanilla extract, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ¼ teaspoon of kosher salt. Ensure the mixture is uniform.
  • Assembling the Bread Pudding: Evenly pour the sweet potato mixture over the prepared bread cubes, pressing gently to ensure the bread is thoroughly soaked. Optionally, scatter 1 cup of chopped pecans or walnuts atop the pudding.
  • Baking: Transfer the casserole dish to the preheated oven and bake for a duration of 45 – 50 minutes until the top appears golden brown and the center of the pudding has set.
  • Sauce Preparation: While the bread pudding bakes, prepare the sauce in a saucepan by melting ½ cup of unsalted butter over a medium heat setting. Stir in 1 cup of light brown sugar, ½ cup of granulated sugar, ¼ cup of heavy cream, 1 teaspoon of pure vanilla extract, and a pinch of salt, ensuring continuous stirring for the sugars to fully dissolve. Allow the mixture to simmer for approximately 5 minutes to slightly thicken.
  • Serving: After removing the bread pudding from the oven, immediately drizzle the warm sauce over the top. Allow it to rest for about 10 minutes before serving to let the flavors meld together.

Notes

  • Even Distribution: Make sure to press down on the bread cubes after adding the sweet potato mixture to ensure every piece absorbs the custard evenly for a moist and uniform final product.
  • Stick Test: Insert a toothpick or knife into the center of the pudding to check for doneness. It should come out clean or with a few moist crumbs attached, but not wet.
  • Resting Time: Allowing the bread pudding to rest before serving not only lets it cool slightly but also helps the layers set properly for easier slicing.
  • Reuse Heat: The residual heat from the oven after baking the pudding can be utilized to gently warm plates for serving, adding a cozy touch to your dessert experience.
  • Sauce Thickness: If you prefer a thicker sauce, allow it to simmer an additional minute or two, but watch closely to avoid burning. For a thinner sauce, simply add a splash of cream.
  • Advance Prep: You can prepare this dish ahead of time and refrigerate it overnight. If you do, let it stand at room temperature for about 30 minutes before baking.

Nutrition

Serving: 1serving (⅛ recipe) | Calories: 837kcal | Carbohydrates: 109g | Protein: 14g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 483mg | Potassium: 525mg | Fiber: 4g | Sugar: 74g | Vitamin A: 9055IU | Vitamin C: 2mg | Calcium: 205mg | Iron: 4mg

Crockpot Chicken and Stuffing

Sometimes you just want to hit the easy button on dinner. This Crockpot Chicken and Stuffing Recipe uses just 4 ingredients and is completely hands-off! It’s a slow cooker recipe that you’ll want to add to your dinner rotation, pronto!

Slow cooker chicken and stuffing on white plate, sitting in front of Crock Pot.

Stovetop stuffing is a classic side dish – but have you ever made it to put on top of your protein? It cooks up into a fluffy, soft topping for chicken breast and the soup makes a delicious gravy.

You can easily make this same Stove-Top chicken casserole in the oven if you prefer firmer stuffing! I also love to use tater tots in a casserole, and you can make regular chicken and gravy and serve over the carb of your choice.

[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • It uses a few ingredients: With only 4 ingredients, this recipe uses items that you may even have on hand.
  • Easy leftovers: This reheats wonderfully, making it perfect to have leftovers for lunch the next day!
  • Hands off: Using your crockpot means you can set it and forget it. Let dinner cook while you get chores done. (Similar to the garlic parmesan chicken pasta.)

Ingredients Needed

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

Ingredients for slow cooker chicken and stuffing on kitchen counter.
  • Chicken breast – I always buy the best quality chicken I can find. This gives you the best flavor and texture.
  • Stuffing – Chicken flavor pairs the best. You want a regular-size box, not a family size. If you have a different flavor of Stove Top Stuffing, you can still use it, or you can make this Stove Top Stuffing Meatloaf recipe with it.
  • Broth – Chicken broth helps moisten the stuffing so none of it is crunchy. This is my homemade chicken broth recipe if you’d like to make your own.
  • Cream soup – Add tons of flavor and seasoning to the dish with this!

Substitutions

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

  • Stuffing – you can use any flavor you have on hand, whether it’s turkey or herb.
  • Soup – any creamy condensed soup will work here, so feel free to adjust your dish by using cream of mushroom soup or cream of celery.

Variations

How to Make Slow Cooker Chicken with Stuffing

This easy crock pot chicken recipe only requires you to layer and cook, making it great for kids to help out, too! No hot stove for them to contend with.

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

Image collage of how to make slow cooker chicken and stuffing.

STEP 1. Add chicken. Place the chicken in the bottom of the slow cooker (Image 1).

Cooked chicken in slow cooker with stove top stuffing.

Tip: Be sure to use a rubber spatula to completely cover the top of the chicken, ensuring it will stay moist while cooking.

STEP 2. Add soup. Spread the soup evenly over the chicken (Image 2). Use the condensed soup as-is; do not dilute!

Chicken breast being held by spatula over slow cooker.

STEP 3. Make stuffing. Much like making it on the stovetop, we are adding the broth to the stuffing to soften it up. Do this in a separate bowl (Image 3).

STEP 4. Top and cook. Spread the softened stuffing over the chicken and let cook for 3 hours (Image 4).

Cooked chicken and stove top stuffing on white plate, in front of Crock Pot.

Recipe Pro Tips

  • Fully coat the chicken. To ensure the chicken breast doesn’t dry out, make sure and evenly spread the soup over the chicken, completely coating it.
  • Correct temperature. Use an instant-read thermometer to ensure the chicken is cooked to 165°F.
Stove Top Stuffing on top of chicken breast, sitting on white plate.

Recipe FAQs

How do I store leftover crockpot chicken and stuffing?

Once dinner is over, let the remainder cool completely then pop in airtight container in the fridge for up to 4 days. You can also freeze for 3 months. Reheat in the oven or on the stovetop, splashing in more chicken broth as needed.

What type of chicken should I use for the crockpot?

I prefer boneless skinless chicken breasts because they are nice and lean – chicken tenders also work. Covering them with the soup keeps them from drying out. If you prefer dark meat, make sure it is boneless! It will also take a bit longer to cook, so a thermometer is your best bed to make sure it is cooked through.

Can I make this chicken and stuffing gluten-free?

I haven’t tested it to be sure, but I don’t see why not! Make sure both your stuffing and soup are gluten-free, as many cream soups contain flour as a thickener.

What to Serve with 4-Ingredient Slow Cooker Chicken with Stuffing

This slow cooker chicken and stuffing works well with a green salad, or roast up your favorite veggies on the side. This is the perfect comfort food!

Bite of slow cooker chicken with stove top stuffing.

More Chicken Casserole Recipes You’ll Love

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

Recipe

Close up of slow cooker Stove Top chicken and stuffing.
Print Pin
4.80 from 5 votes

Crockpot Chicken and Stuffing

Nothing beats the ease of this 4-ingredient meal! Everyone will enjoy this easy crockpot chicken and stuffing meal that cooks while you wait.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 4
Calories 335kcal
Author Jessica Burgess

Equipment

  • slow cooker

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 1 box chicken stuffing mix 6 oz
  • 2 cups chicken broth
  • 1 can cream of chicken soup 10.5 oz

Instructions

  • Lightly coat slow cooker with cooking spray and place chicken inside.
  • Spread condensed soup over chicken (do not dilute).
  • In a bowl, combine stuffing and chicken broth. Mix together and allow to sit for a couple of minutes while stuffing soaks up the broth a little bit.
  • Pour stuffing on top of chicken. Cover and cook on low for 3 hours.

Video

Notes

  • To store: Allow to cool and place in airtight container and in the refrigerator for 3-4 days.
  • To freeze: You can freeze this for 3-4 months.

Nutrition

Calories: 335kcal | Carbohydrates: 6g | Protein: 51g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 154mg | Sodium: 1238mg | Potassium: 898mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 209IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg

Apple Pie Baked Beans

Apple Pie Baked Beans: Everyone loves baked beans – but have you upped the ante with apples? No special equipment is needed to knock these beans out of the park, and the flavor has a southern vibe that’s delicious alone or as a side dish recipe with your favorite BBQ main dish recipe.

Apple pie baked beans in cast iron skillet, with wooden spoon resting inside.

These are a great side dish for your summer barbecues, or they can even be transformed into a full lunch depending on what you add, like when we add ground beef to baked beans. I love to serve them up because everyone can take as little or as much as they like.

Complete your spread by serving these up with some brats cooked in the air fryer and a side of red potato salad. Don’t forget this honey lime fruit salad! And if you want a true BBQ party, don’t sleep on cherry cola pulled pork.

[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • Pantry ingredients: Once you try these, you’ll always keep beans and apples on hand!
  • Make-ahead recipe: These only taste better as the ingredients mingle and the flavor develops, so go ahead and make them in advance.
  • Hands off: Saute a couple of ingredients then even toss them in the slow cooker for the ultimate convenience.

Ingredients Needed

Here’s what you’ll need to make these apple pie baked beans!

Labeled ingredients for apple pie baked beans.
  • Beans – Select your favorite canned baked beans. Be it maple, bourbon, even vegetarian. Whichever type you already enjoy plain will love to be doctored up.
  • BBQ Sauce – Again, choose your favorite. Because we are adding a few types of sugar, I try and pick a less sweet option to balance things out.
  • Bacon – Don’t overcook this. You want it to crumble but not disappear. You could also substitute with a ground meat of choice OR add ground beef, pork, etc. to turn this into a full meal.
  • Pie filling – Pick up a can at the store or use home-canned if you have your own family recipe. I think a homemade pie filling just adds to the down-home good feelings of this dish.

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

How to Make Baked Beans With Apple Pie Filling

Sauté some ingredients to release their flavors, and then you are just stirring and simmering!

Image collage of process steps for apple pie baked beans.

STEP 1. Sauté onions. No one wants to bite into raw onions, so go ahead and saute them up until soft.

STEP 2. Combine. Add remaining ingredients (except bacon) and stir well to combine.

Apple pie baked beans in a cast iron skillet, sitting by apples and a dish towel.

Tip: Dice the onion small. It adds a ton of flavor, but no one really likes a giant bite in their bowl. This will also make them cook faster so you get to simmering!

STEP 3. Simmer. Add the bacon last so it doesn’t fall completely apart, then simmer until thickened and heated through.

Recipe Pro Tips

  • Try a crock pot. Sauté the onions in a skillet, then combine everything in a slow cooker and heat on low for 2 hours. This is also a great way to keep them warm at a gathering.
  • Layers of flavor. Select beans, bbq sauce, and pie filling that all play nicely together. They each bring their unique flavors!
Close up of apple slices in baked beans in skillet.

Recipe FAQs

Can I turn this into a full meal?

Definitely! Add ground beef, sausage, or pork to the skillet with the onions and cook through. Drain any grease before proceeding with the recipe. This adds even more protein and will help stretch the pot to feed more mouths.

How do I store leftovers?

These will keep for up to 3 days in the fridge if stored in an airtight container. You can also freeze for up to 3 months.

What to Serve with Apple Baked Beans

These are the perfect summer party side dish. To find another side dish recipe that goes with apple pie baked beans, this KFC coleslaw recipe is amazing alongside a sweet and hearty side dish.

I also recommend a marshmallow fruit dip with fresh fruit. For dessert, try your hand at some mini trifles, and wash everything down with freshly made fruit punch.

Make Ahead and Freeze

Sauté the onions in butter and then combine them with the remaining ingredients in a large freezer bag. You can freeze them for up to 3 months. When you are ready to enjoy, allow the contents of the bag to thaw before transferring them to a baking dish and baking at 325°F for 45 minutes.

More Bean Recipes You’ll Love

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

Recipe

Close up of apple pie baked beans in skillet, with wooden spoon.
Print Pin
5 from 2 votes

Apple Pie Baked Beans

You won't need anything fancy to knock these apple pie baked beans out of the park, and your guests will be asking for the recipe for their next BBQ!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 5
Calories 625kcal
Author Jessica Burgess

Ingredients

  • ½ small sweet onion diced
  • 1 tablespoon butter
  • 21 ounces canned apple pie filling
  • 28 ounces original baked beans
  • ¾ cup BBQ sauce
  • 8 strips bacon cooked to crispy and loosely crumbled
  • ¼ cup maple syrup
  • 1 teaspoon cinnamon
  • ¼ cup dark brown sugar

Instructions

  • Preheat the oven to 325°F.
  • In a heavy-bottomed skillet or cast iron skillet (cast iron is ideal), melt the butter over medium heat. Add the onions and sauté until translucent.
  • Add the apple pie filling, baked beans, BBQ sauce, maple syrup, cinnamon, and brown sugar to the skillet and stir until well combined. Next, add the bacon and stir once more. Adding the bacon after the other ingredients ensures that the bacon doesn't crumble too much.
  • Bake for 45 minutes or until completely warm throughout and bubbly on the edges.

Video

Notes

  • Feel free to make your own apple pie filling to use here!
  • You can also use homemade baked beans if you are feeling ambitious.
  • Want a little extra something? Try adding ½ cup bourbon when sautéing the onions.

Nutrition

Calories: 625kcal | Carbohydrates: 105g | Protein: 13g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 1413mg | Potassium: 806mg | Fiber: 11g | Sugar: 53g | Vitamin A: 209IU | Vitamin C: 7mg | Calcium: 143mg | Iron: 4mg

Pork Tenderloin in the Oven

Pork Tenderloin in the Oven: Easy ingredients such as onions, butter, salt, pepper, thyme, basil, garlic, and onion powder… the flavor packs a punch!

Roasted pork tenderloin on platter with cooked onions.

Tenderloin recipes are one of our favorite cuts of meat around here, so make sure to check out our beef tenderloin and deer tenderloin recipes too! Pork tenderloin also comes out great as a slow cooker recipe.

Hey Fantabulosity readers! It's Meg from Meg’s Everyday Indulgence, again checking in with a ridiculously delicious and easy roasted pork tenderloin.

[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • It uses a few ingredients: I'm betting you have all the ingredients for this juicy pork tenderloin (except for maybe the pork) in your pantry and refrigerator already.
  • Amazing flavor: This roasted pork starts with a sliced onion on the bottom of your pan. This provides a delicious little rack for the pork so it doesn't sit in the juices while it roasts, adds some flavor, and gives a yummy little accompaniment to the pork when it's finished.
  • Effortless yet impressive: Despite its simplicity, this recipe creates a tenderloin that is mouth-wateringly succulent and brimming with flavor, making it an impressive main dish for any occasion. It’s the perfect go-to when you want to present an elegant meal without spending hours in the kitchen.

How to Cook Pork Tenderloin Perfectly

This best baked pork tenderloin recipe only takes about 35 minutes to roast in the oven at 400°.

I don't know about you all but pork was a meat I always used to struggle to cook. It was either underdone or cooked so long it resembled jerky when chewing it. I just couldn't seem to find the sweet spot when it came to pork.

What changed things for me? A digital meat thermometer with a temperature alert feature. You set the temperature you would like your food to be cooked, insert the probe in the thickest part of the meat, and put it in the oven (or grill or slow cooker). It's oven safe and an alert will go off when the desired temperature has been reached.

I'm telling you, the instant-read thermometer is a complete game-changer. Especially when it comes to pork.

The safe temperature to cook pork to is now 145 degrees F so I set it to that temperature and then let it rest for 10 minutes after removing it from the oven.

Letting the pork rest, allows the pork to redistribute the juices and will keep it juicy rather than everything running out when you slice it.

TIP: The pork will also continue to cook in those 10 minutes so you could even set your thermometer to 140 degrees F instead if you want it cooked right to 145 degrees.

For me, I like it a little more just because even though I know it's safe, the pink still freaks me out a little.

You can tell by looking at this gorgeously roasted pork tenderloin that it's fancy enough to make for special dinner guests but you can also easily whip it up for your family on a Wednesday night too.

Slow Cooker or Crock Pot Pork Tenderloin Option

Although cooking pork tenderloin is rich and juicy when roasted in the oven, it's also a great option for the slow cooker. I tested it both ways and they yielded in amazing flavor and buttery goodness.

So, if you need to be away from your oven, prepare the pork tenderloin exactly as stated in the instructions, just placing it in the slow cooker instead of a roasting pan. Cook on high for 4 hours and dinner will be ready to go.

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 roasted pork tenderloin sitting on counter.
  • Pork Tenderloin – It’s important to trim any excess fat from the pork tenderloin before seasoning and roasting. Though some fat can add flavor and juiciness to a lean cut of meat, too much may cause a greasy outcome which can overshadow the other flavors. 
  • Dried Thyme and Basil – Dried herbs such as thyme and basil pack a potent punch, so use them sparingly. They are ideal for roasting as they hold up well under high heat and infuse the meat with a rich, aromatic flavor profile. Remember, you can always add more, but you can’t take it away once it’s in there!
  • Butter – The ingredient image above shows 2 Tablespoons of butter. This was the original recipe, however, adding one more tablespoon of butter helps spread items around much easier, so 3 are recommended.
  • Garlic Powder – Garlic powder offers a smoother, less aggressive flavor than fresh garlic. It mixes well with other dry seasonings, providing a consistent garlic flavor throughout the dish. However, be careful not to confuse it with garlic salt, which would alter the salt content of your dish.
  • Water – although not shown in the ingredient photo, it’s best to add about ¼ cup of water to bottom of the pan so items don’t burn.

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

Substitutions

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

  • Butter – If you’re looking for a lower-fat option, you can use olive oil, which adds a nice, rich flavor. For a dairy-free alternative, you can use coconut oil. It has a slight coconut taste but shouldn’t significantly affect the overall flavor of the dish.
  • Salt – For those watching their sodium intake, you can use a salt substitute or simply reduce the amount of salt used. Keep in mind that this may affect the overall taste.
  • Onion – If you’re out of onions, you can use shallots or even a bit of leek for a similar flavor. As an absolute last resort, a small amount of onion powder can be used, but fresh is best for this simple recipe. 
  • Dried Thyme and Basil – For a different flavor profile, you could use rosemary or oregano as an alternative. If you have fresh herbs, remember that you typically need to triple the amount as fresh herbs are less potent than dried. 
  • Garlic Powder and Onion Powder – If you don’t have these, you can substitute them with fresh garlic and onion, but remember that the flavor could be more intense. If you have granulated garlic or onion, you can use them in a 1:1 ratio.

Variations

  • Spicy Pork Tenderloin: If you enjoy a little heat in your meals, incorporate some chili flakes, cayenne pepper, or a spice rub into your rub. The heat will contrast nicely with the richness of the pork.
  • Citrus Flavored Pork: Citrus flavors pair wonderfully with pork. Try adding some grated lemon or orange zest to your rub for a zesty twist.
  • Herb-Crusted Tenderloin: For an even more pronounced herb flavor, consider creating a dry rub crust of mixed herbs such as rosemary, oregano, and thyme. Press them onto the surface of the pork before roasting.
  • Honey Glazed Pork: For a sweet spin on the recipe, prepare a glaze using honey, Dijon mustard, and a bit of soy sauce. Brush this onto the pork in the last 10 minutes of cooking for a beautifully caramelized exterior.
  • Bacon-Wrapped Pork: For a truly indulgent variation, wrap your pork tenderloin in bacon before roasting. The bacon not only adds flavor but also keeps the pork moist and juicy.

How to Make Roasted Pork Tenderloin

This roast pork recipe is broken into 2 components:

  • Prepare the meat rub
  • Cook the tenderloin
Image collage of roasted pork tenderloin showing steps of the process.

STEP 1. Preheat oven. preheat oven temperature to 400 degrees F. Layer onion in the bottom of a small baking dish. Pat dry the pork.

STEP 2. Prepare pork. Rub the pork evenly with butter and place on top of the onions. Add ¼ of a cup of water to the bottom of the pan to prevent the onions from burning.

Baked pork tenderloin in baking dish.

STEP 3. Make rub. In a small bowl, combine the salt, pepper, thyme, basil, garlic powder, and onion powder. Sprinkle evenly over the pork tenderloin and slightly press into the butter. 

STEP 4. Bake. The cooking time is about 27 to 35 minutes, or until the internal temperature reaches 145 degrees F and is a nice golden brown. Remove from the hot oven and allow to rest for 10 minutes before slicing. Drizzle pan sauce over the pork when serving. 

Recipe Pro Tips

  • Resting the Meat. For the best results, resting the pork tenderloin after it comes out of the oven is a crucial step. This allows the juices to redistribute throughout the meat, resulting in a moist and flavorful dish.
  • Quality of Ingredients. Using high-quality ingredients is the best way to enhance the taste of your dish. For instance, using fresh herbs instead of dried ones (where possible) can bring out more vibrant flavors.
  • Avoid Overcooking. Pork tenderloin can easily become dry if overcooked. To prevent this, use a meat thermometer and pull the pork out of the oven when it reaches 145 degrees F. Remember, the meat will continue to cook a little even after it’s removed from the oven due to residual heat.
  • Seasoning. Don’t rush the seasoning process. Allow the seasonings to meld with the pork for at least 15 minutes before cooking. If you have time, let it marinate in the fridge for a few hours for even better flavor.
Sliced roasted pork tenderloin on platter, with spoon pouring gravy over the top.

Recipe FAQs

Can I use different cuts of meat?

Yes, you can substitute pork loin for pork tenderloin in this recipe. However, pork loin is larger and therefore will require a longer cooking time. Always use a meat thermometer to ensure that the internal temperature
 reaches 145 degrees F
.

Can I make this recipe ahead of time?

Yes, you can prepare the pork tenderloin and rub the day before cooking. Store it in the refrigerator and allow it to come to room temperature before cooking.

Can I use fresh herbs instead of dried?

Absolutely. Fresh herbs will give the dish a more vibrant flavor. Remember, you will need to triple the amount because fresh herbs are less potent than dried.

What if I don’t have a meat thermometer?

While it’s recommended to use a meat thermometer to ensure precise cooking, you can also make a small cut into the thickest part of the pork to check its doneness. If the juices run clear and the meat is only slightly pink, it’s usually done.

Sliced pork tenderloin on white platter, with juices drizzled on top.

What to Serve with Roasted Pork Tenderloin

Most love serving this best pork tenderloin recipe with roasted vegetables or roasted potatoes as side dishes! Here are our favorites to serve with it:

Or, serve this delicious roasted pork tenderloin with spring mix apple raspberry salad to create the ultimate spring meal.

Storage

You can store the leftover roasted pork tenderloin in an airtight container in the refrigerator for up to 3-4 days. The next time you are ready to eat, simply reheat in the oven or in a skillet over medium heat until warmed through. 

As for freezing, yes, cooked pork tenderloin freezes well. Allow the pork to cool completely, then wrap it in aluminum foil and place it in a freezer-safe bag or container. It can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator overnight before reheating.

More Pork Recipes You’ll Love

If you love pork recipes, you’ll absolutely go wild over this pork steak recipe and this one pan pork chops and veggies dish!

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

Recipe

Roasted pork tenderloin sliced on platter, surrounded by onions.
Print Pin
4.52 from 39 votes

Pork Tenderloin in the Oven

This Pork Tenderloin in the Oven recipe is simply covered with melted butter and spices, and then baked to a delicous perfection for an easy dinner!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 82kcal
Author Jessica Burgess

Ingredients

  • 1 large yellow onion peeled and sliced into 4 thick rings
  • 1 to 1 ½ pounds pork tenderloin
  • 3 Tablespoons butter, softened
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ cup water

Instructions

  • Preheat oven to 400 degrees F. Layer onion in the bottom of a small roasting pan. Pat dry the pork. 
  • Rub the pork evenly with butter and place on top of the onions. Add ¼ of a cup of water to the bottom of the pan to prevent the onions from burning.
  • In a small bowl, combine the salt, pepper, thyme, basil, garlic powder and onion powder. Sprinkle evenly over the pork tenderloin and slightly press into the butter. 
  • Cook for 27 to 35 minutes, or until the internal temperature reaches 145 degrees F. Remove from the oven and allow to rest for 10 minutes before slicing. Drizzle pan sauce over the pork when serving. 

Video

Notes

  • Resting the Meat. Resting the pork tenderloin after it comes out of the oven is a crucial step. This allows the juices to redistribute throughout the meat, resulting in a moist and flavorful dish.
  • Quality of Ingredients. Using high-quality ingredients can significantly enhance the taste of your dish. For instance, using fresh herbs instead of dried ones (where possible) can bring out more vibrant flavors.
  • Avoid Overcooking. Pork tenderloin can easily become dry if overcooked. To prevent this, use a meat thermometer and pull the pork out of the oven when it reaches 145 degrees F. Remember, the meat will continue to cook a little even after it’s removed from the oven due to residual heat.
  • Seasoning. Don’t rush the seasoning process. Allow the seasonings to meld with the pork for at least 15 minutes before cooking. If you have time, let it marinate in the fridge for a few hours for even better flavor.

Nutrition

Serving: 1serving | Calories: 82kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 773mg | Potassium: 113mg | Fiber: 1g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 3.4mg | Calcium: 55mg | Iron: 2.1mg

Kielbasa Pasta

Kielbasa Pasta: My kielbasa pasta is a one-pot dish of savory sausage, tender pasta, and a creamy, tomato-infused sauce that promises to delight your taste buds. 

Pasta recipe with kielbasa on white plate.

This Polish sausage pasta dish isn’t just an easy weeknight dinner -it’s a comforting hug in a bowl that’s sure to please everyone at the table. So grab your Dutch oven and let the flavors of this heartwarming meal bring smiles all around your dinner circle!

Looking for more spicy sausage recipes? You could try this Kielbasa and Cabbage in the Instant Pot for an easy-to-make one-pot recipe. Or, for another spicy alternative, try my Instant Pot Cajun Pasta.

[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • Family favorite: This cheesy kielbasa pasta recipe is a hit with both kids and adults. It’s got that cheesy pasta goodness that children love, while adults appreciate the robust flavors and the feeling of a full, satisfied tummy.
  • Versatile: I often switch up the cheeses or throw in different veggies that I have in the fridge, making each time a new adventure in taste. It’s the perfect recipe to get those creative kitchen juices flowing!
  • Leftover magic: If, by some miracle, there are leftovers, they taste even better the next day. The flavors meld and intensify, making lunchtime the highlight of your workday!

Ingredients Needed

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

Labeled ingredients for kielbasa pasta recipe.
  • Kielbasa – For that deep, smoky flavor we all adore, you can’t go wrong with a good kielbasa. Here’s a little tip: if you want to add an extra zing to your dish, try lightly searing the kielbasa before you toss it into the mix. 
  • Onion and Pepper Mix – Keep a bag of this frozen mix on hand, and you’ll always be ready to add a pop of color and nutrients to your meals. It’s a no-chop, no-fuss shortcut that catapults your cooking from simple to spectacular. 
  • Rotel Tomatoes – These little gems, which contain green chilies, bring a sassy kick to the table! Add them at any stage of the cooking process for a bit of cheeky boldness that will wake up your taste buds. 
  • Butter – We use unsalted for this recipe but you can use salted if you prefer. Just remember that you may want to reduce the amount of salt the recipe calls for if using salted butter.
  • Cream – Double (heavy) cream is best. Make sure it’s at room temperature if added in when cold, it will cause the caramel to split.

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

Substitutions

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

  • Kielbasa – No kielbasa sausage? No problem! Try smoked sausage, bratwurst, or even turkey sausage for a lighter take that still packs a punch of flavor.
  • Rotel Tomatoes – If Rotel tomatoes aren’t on hand, dice up some fresh tomatoes and add a small can of green chilies. You’ll get that same vibrant taste that makes the dish pop!
  • Bowtie Pasta: Any type of pasta shape will work, be it fusilli, shells, or penne pasta. It’s just a fun way to play with texture and make each bite interesting!
  • Cheddar Cheese – Feeling adventurous with the cheese? Swap cheddar out for Monterey Jack for a melty, creamy experience or a mild Colby for a softer flavor profile. You can’t go wrong here-cheese is the glue that holds our culinary dreams together!

Variations

Variations to a recipe are like adding your own personal riff to a favorite song - it’s where the magic happens! Here are some fun twists you can try:

  • Go Veggie: Swap the kielasa for some hearty portobello mushrooms or eggplants for a vegetarian twist that still delivers on flavor. 
  • Cheese, Please: Try adding a scoop of ricotta for a creamy spin, or sprinkle on some mozzarella and put it under the broiler for a few minutes for a bubbly, golden topping that’s irresistibly Instagram-worthy. 
  • Spice it Up: For those who like a little fire in their forkful, slice in some jalapeños or sprinkle on red pepper flakes to turn up the heat.
  • Garden Fresh: With spring in full bloom, why not fold in some fresh spinach, bell peppers, or arugula right at the end? It adds a pop of color and a dash of freshness that elevates the whole experience. 

How to Make Kielbasa Pasta

This Kielbasa pasta is broken into 2 components:

  • Make the sauce
  • Cook the pasta and combine
Image collage showing process images of kielbasa pasta recipe.

STEP 1: Heat a Dutch Oven. Let it get nice and hot. Then, pop in a splash of oil, followed by the sausage, onions, and peppers. Let them sizzle undisturbed for 1-2 minutes to get that beautiful browning.

STEP 2: Stir the ingredients. Give everything a good stir and let it cook for about five minutes more until the sausage is mostly browned and those peppers and onions are nice and tender.

Final steps showing image collage of how to make kielbasa pasta recipe.

STEP 3: Add seasoning. Sprinkle in the parsley, oregano, salt, and garlic or some Italian seasoning, and mix them in well. 

STEP 4: Add tomatoes. It’s time for the Rotel tomatoes. Pour them in and stir, making sure to scrape up all those tasty browned bits from the bottom.

STEP 5: Simmer, then add pasta. Turn down the heat to medium-low and pour in the broth and cream. Wait for it to start bubbling gently, then welcome the pasta into the pot.

Close up of kielbasa pasta in pot, with a wooden spoon holding up a serving.

STEP 6: Cook the pasta. Cover it and let it cook for 10-15 minutes. Peek in occasionally to stir things around and prevent any stickiness.

STEP 7: Add the cheese. Test the pasta to make sure it’s cooked to your liking, then take the pot off the heat. Now for the grand finale - stir all that cheese into the cooked pasta.

STEP 8: Add greens. For a bit more color and fresh crunch, throw some chopped green onions over the top as a garnish. 

Recipe Pro Tips

  • Patience is Key: Resist the urge to stir the pot too frequently. Allowing it to cook uninterrupted means more deliciously crisp edges on your sausage and vegetables. 
  • Stock Matters: Opt for a good quality stock-it’s the secret to a rich, deeply flavored sauce. Home-made or your go-to brand will work wonders here.
  • Cheese Choices: For creaminess, freshly grated cheese blends that are smoother than pre-shredded varieties which often contain anti-caking agents.
  • Divine Leftovers: If you’ve got extra servings, let the flavors mingle overnight. Pasta dishes like this one often taste even better the next day.
  • Pasta Pointers: When combining your pasta with the sauce, undercook it by a minute or two-it’ll continue to absorb and will not get mushy.
  • Herb Hints: Fresh herbs can truly transform a dish. If you have them, use them. If not, dried herbs work, but remember they’re more potent, so use them sparingly.

Recipe FAQs

Can I make this Kielbasa pasta recipe ahead of time? 

Sure thing! You can definitely prepare your veggies and sausage in advance. Keep them refrigerated until you’re ready to start cooking. The cheese sauce
 can also be made ahead and gently reheated when it’s time to mix with pasta. 

Is this recipe adaptable to different dietary needs?

Absolutely! It’s super flexible. Gluten-free pasta can be swapped in for a wheat-free option, and there are amazing dairy-free cheeses out there if you’re avoiding dairy. Just keep in mind to check the labels on your sausage as well for any hidden gluten or dairy.

What kind of cream is best for this recipe?

I usually go for heavy cream
 because it brings a lovely richness. But if you’re after something a bit lighter, half-and-half will still give you creaminess without the same level of fat. 

How do I prevent my pasta from getting too soft?

Remember, the pasta will continue to cook once you’ve added it to the sauce. To keep the perfect bite, cook it ‘al dente
‘ - firm to the bite - then it’ll be just right by the time you’re ready to serve. 

What to Serve with Kielbasa Pasta

When you’ve got a savory stunner like this Kielbasa pasta on your table, you might be wondering what to pair it with to round off this easy meal. Well, how about a light and crunchy garden salad? It’s a cinch to whip up, and the crisp freshness is the perfect counterbalance to the pasta’s rich, hearty flavors. 

And for those extra toasty nights, why not chill some zesty lemonade to enjoy alongside? It’s like a little sunshine in a glass - and so ridiculously easy! Whether you’re gathering with family or having a cozy dinner for two, these simple additions turn your dinner time into a feast. 

Storage

Stashing away leftovers is a breeze. Simply let the pasta cool down, then transfer it to an airtight container and pop it in the fridge. It’ll stay fresh and tasty for about 3-4 days - perfect for those not-a-cooking-kind-of-night nights.

This pasta freezes like a champ. Just make sure it’s in a freezer-safe container. I like to leave a little space at the top because it’ll expand slightly once frozen. 

When you’re ready for a re-run, thaw it overnight in the fridge, then reheat gently on the stove to bring back that just-cooked deliciousness. 

🍝 More Pasta Recipes You’ll Love

For a simple meal that will feed the whole family, try this Easy Sausage Pasta Bake. Or, for a recipe that is packed with flavor and tons of color, try this Zesty Italian Pasta Salad Recipe.

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

Recipe

Close up of pasta recipe with kielbasa on white plate.
Print Pin
5 from 2 votes

Kielbasa Pasta Recipe

This Kielbasa Pasta dish is a blend of savory sausage, tender pasta, and a creamy, tomato-infused sauce that's quick and comforting for an easy dinner recipe.
Course Dinner, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 312kcal
Author Jessica Burgess

Ingredients

  • 1 Tablespoon Cooking Oil
  • 14 Ounce to 1 Pound Kielbasa Sausage Sliced into Rounds
  • 1 Cup Frozen Onion and Peppers Mix
  • ½ Teaspoon Garlic Powder
  • ½ Teaspoon Salt
  • 1 Teaspoon Parsley
  • 1 Teaspoon Oregano
  • 10 Ounce Can Rotel Tomatoes
  • 2 Cups Chicken Broth
  • ½ Cup Heavy Cream
  • 8 Ounces Bowtie Pasta Uncooked
  • 1 Cup Sharp Cheddar Cheese
  • Optional: ⅓ Cup Green Onion Sliced

Instructions

  • Heat a Dutch Oven over medium high heat until hot. Once hot add in 1 tablespoon of oil, then add the sausage and onions and peppers. Cook for 2 to 3 minutes before stirring to allow the sausage to brown.
  • Stir, cooking for an additional five minutes until most of the sausage is brown, and peppers and onions are softened.
  • Next add in the parsley, oregano, salt, and garlic. Stir to combine.
  • Add the Rotel tomatoes, stir well. As you are stirring, scrape any browned bits from the bottom of the pan.
  • Reduce heat to medium low then add in the broth and the cream. Bring to a simmer then stir in the pasta.
  • Cover and cook for 10-15 minutes, stirring occasionally to prevent sticking.
  • Once the noodles are done remove from heat and stir in all of the cheese.
  • If desired, garnish with green onions.

Notes

5 cups of uncooked bowtie pasta is about 8 ounces. 
What readers are saying: “Cooked this dish for second time today 3/2/25. Delicious! I did add full cup of heavy cream & 2 cans of broth which it needed to cook pasta and have extra sauce for bread dipping. Excellent, quick dish!”
 
 

Nutrition

Calories: 312kcal | Carbohydrates: 30g | Protein: 10g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 615mg | Potassium: 139mg | Fiber: 1g | Sugar: 2g | Vitamin A: 489IU | Vitamin C: 0.2mg | Calcium: 163mg | Iron: 1mg

Chicken and Broccoli Pasta

Delicious and creamy, Chicken and Broccoli Pasta is comfort food at its finest. No one will be mad about broccoli when it’s covered in sauce! A kid-friendly pasta dish that’s ready in just about 30 minutes, and also a great way to get the veggies in.

Close up of chicken and broccoli pasta on white plate, with fork sticking in to the pasta.

This creamy white sauce will have you reaching for bread to soak up every last drop from your bowl! It’s similar to Alfredo, but has less cheese than what I’d consider a true Alfredo sauce. If white sauce pastas are your thing, this Marry Me Chicken Pasta recipe and Alfredo chicken lasagna, are an absolute must.

Craving more comfort food? Chicken and Noodles are ready in under 30 minutes on the stove. I love to make Macaroni and Tomatoes for Meatless Monday to take a break from meat. Or, if you’re a crockpot recipe fan, this crockpot chicken pasta is a must-make.

[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • Easy to customize: Read on to see all of the ways you can make this into a family favorite.
  • Use what you have on hand: Change your pasta, meat, or veggies – use up what you have on hand, making this the ultimate easy meal.
  • Ready in only 30 minutes: Have dinner on the table in a flash for those busy nights when you forgot to plan ahead.

Ingredients Needed

Here’s what you’ll need to make this broccoli and chicken alfredo pasta.

Labeled ingredients for making Chicken and Broccoli Pasta, sitting on counter.
  • Pasta – Use any short-cut pasta shape here, as it holds onto the sauce really well. You can definitely use gluten-free pasta! Increase the nutrition of the dish by using whole wheat pasta.
  • Cream – Heavy cream is my preference because the high-fat content allows the sauce to be smooth. You can use whole milk or half-and-half if you’d rather, but I don’t recommend reducing the fat much more than that. Same goes when making this easy Alfredo sauce.
  • Cream Cheese – This adds to the creaminess, and I highly recommend using full fat! However, you may use ⅓ reduced-fat cream cheese if you prefer.
  • Chicken – Boneless skinless chicken breast is most common, but you can substitute skinless chicken thighs if you want a juicier option.
  • Vegetables – I love broccoli, and it seems to be the most popular option with Alfredo. Any vegetable will work!

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

How to Make Chicken and Broccoli Pasta

The steps are easy for this pasta recipe, and I’ll show you how to make it:

Four image collage of process steps for making Chicken and Broccoli Pasta.

STEP 1. Cook pasta and broccoli. Add broccoli to the boiling pasta for the final 3 minutes of cooking time. Drain and set aside.

Tip: Read the box carefully for “al dente” on the pasta. About 3 minutes before that time is up is when you’ll want to add your veggies so they are heated through.

STEP 2. Cook chicken. Season the chicken well and cook in an oiled pan. Make sure it is cooked through!

STEP 3. Add flavor. Saute the onion until softened then add cream cheese. Stir until semi-melted.

STEP 4. Make sauce. Slowly stir the chicken broth into the cream cheese, trying to smooth things out. Then, whisk in the cream. Now, whisk in the parmesan until melted.

STEP 5. Assemble. Return the cooked chicken, broccoli, and pasta to the sauce. Stir to coat completely and serve!

Final process steps in image collage for Chicken and Broccoli Pasta.
Chicken and Broccoli Pasta mixed together in skillet.

Recipe Pro Tips

  • Do not boil! Do not let the sauce come to a boil as this can cause it to “break.” Just let it get to a gentle simmer so everything melts and comes together.
  • Al dente. This Italian phrase means “to the tooth” so that your pasta still has some bite to it when eaten. The pasta will soften a bit more as it rests and then in the warm sauce, so be sure not to overcook it in water!

Recipe FAQs

How do you store broccoli with pasta and chicken?

Store in an airtight container in the fridge for up to 3 days. The pasta will continue to absorb sauce, so you might want to splash in more milk when reheating.

Can I make this meal vegetarian?

Try drained and pressed extra firm tofu cut in cubes. Brown it a bit in the oil and seasoning just like the chicken. To make sure it doesn’t break apart, top your bowl with the tofu rather than stirring it into the pasta in the pot.

What else can I add to the dish?

Sun-dried tomatoes would add a great taste and texture if you stir them in at the end. Other vegetable ideas are mushrooms and peas. You can also try different hard Italian cheeses such as Romano or asiago.

What Goes With Chicken and Broccoli Pasta

I always love a crisp green salad with pasta! It balances out what can sometimes be a heavy dinner. You also can’t go wrong with this Chicken Alfredo Garlic Bread recipe, and a quick bowl of cut fruit is a great palate cleanser.

Storage

As stated above, it’s fine in the fridge for a few days! I don’t recommend freezing though, as cream-based sauces will have a drastic change in texture when thawed and will not be smooth.

More Pasta Recipes You’ll Love

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

Recipe

Close-up of chicken and broccoli pasta with creamy sauce.
Print Pin
Be the first to rate!

Chicken and Broccoli Pasta

Delicious and creamy, Chicken and Broccoli Pasta is comfort food at its finest and ready in about 30 minutes for dinner.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 604kcal
Author Jessica Burgess

Ingredients

  • 3 cups penne pasta uncooked
  • 3 cups broccoli florets
  • 2 tablespoons olive oil
  • 2 boneless skinless chicken breasts cut into bite-sized pieces
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 medium onion chopped
  • 4 ounces cream cheese softened
  • 1 cup chicken broth
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • Red pepper flakes for a bit of heat optional

Instructions

  • Cook to al dente per package directions. When the pasta has about 3 minutes remaining, add broccoli florets to the pot. Drain when pasta is done.
  • Heat olive oil in a large skillet over medium heat. Season chicken with garlic powder, salt, pepper, and Italian herbs. Add to the pan and allow to cook through completely. Set chicken aside and return pan to heat.
  • Add a little more olive oil to the pan if needed and sauté the chopped onion until softened and translucent.
  • Add cream cheese to the skillet. Stir to completely melt the cream cheese into the onion.
  • Slowly pour in the chicken broth, stirring constantly until all is added and smooth.
  • Stir in the heavy cream and allow to come to a simmer, but do not boil. Cook for a few minutes until slightly thickened.
  • Remove from the heat and add grated Parmesan cheese, stirring until the cheese melts and the sauce is smooth.
  • Return chicken, pasta, and broccoli to the skillet. Toss to evenly coat everything in sauce.
  • Taste and adjust seasoning as necessary.

Notes

  • Make this gluten free by substituting a gluten free pasta of your choice!
  • Make sure not to overcook the pasta so it doesn’t become mushy and broken when stirred into the sauce.

Nutrition

Calories: 604kcal | Carbohydrates: 51g | Protein: 31g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 122mg | Sodium: 860mg | Potassium: 685mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1224IU | Vitamin C: 43mg | Calcium: 168mg | Iron: 2mg

How to Cook Breakfast Sausage in the Oven

Cooking breakfast sausage in the oven is so easy, and my favorite way to cook it! No constant flipping in a skillet, guessing if it’s done, with grease popping all over the cooktop.

Baking sausage links only takes about 12 minutes in the oven, and you only have to flip it once, and they turn out so juicy. See my tip in the recipe card to get your sausage links that perfect golden brown; similar to how I make sausage patties in the oven, and hot dogs in the oven.

Oven baked breakfast sausage links sitting on white plate.

Did you know that cooking meats in the oven can be so much easier than the stovetop? It’s true. Cooking burgers in the oven, bratwursts in the oven, bacon in the oven, and even pork steaks in the oven are my favorite ways to cook those meats!

It’s so nice to be able to place the baking dish in the oven, and pull it out when it’s done! Not a ton of babysitting meats on the stove with big messes. So I knew cooking sausage links in the oven would be just as great as cooking any kind of sausages in the oven, or meats for that matter.

[feast_advanced_jump_to]

Why You’ll Love This Method

  • Breakfast side dish: While your fried potatoes and onions are cooking on the stovetop and your blueberry waffles are cooking in the waffle maker, the breakfast sausage can be cooking in the oven!
  • Large batch cooking: If you need large family breakfast ideas, you can cook a big batch of breakfast sausage links so easily in the oven! Just use a large baking dish or multiple baking dishes to make the amount that you need.

Ingredients Needed

All you’ll need is your favorite brand of sausage links for this! I’m a fan of Jimmy Dean breakfast sausage but any brand will do! (Note: Different brands can mean different sizes/thicknesses of your sausage links, so if yours are bigger than mine, the cook-time could be longer.)

Raw, breakfast sausage links sitting on counter, next to baking dish.

Equipment

You'll need a baking sheet large enough to space out the breakfast links so that they aren't touching.

If you don't have a traditional baking sheet, that’s ok! There are a few other types of baking pans that can work just as well for making oven-baked sausage links:

  • Cast Iron Skillet: This sturdy pan holds heat very well, which can give your sausage links a nice sear while they cook in the oven.
  • Silicone Baking Mat: It's non-stick and can easily fit into any baking sheet or pan you have.

How to Make Breakfast Sausage in the Oven

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

Raw sausage breakfast links in baking dish.

STEP 1. Preheat. Turn the oven on and preheat it to 350 degrees F.

STEP 2. Arrange the meat. Arrange the sausage links on a baking pan or baking dish, trying to make sure that they’re not touching each other the best as you can. (You can use parchment paper if you prefer but it’s not necessary.)

STEP 3: Cook the links. Preheat the oven to 350 degrees and bake for 12-15 minutes, flipping halfway through. For that perfect golden look, broil them for the last 3 minutes or so.

Cooked, breakfast sausage links in baking dish.

Recipe Pro Tips

  • Monitor the broiling closely: For the best results when broiling the sausage links for that perfect golden brown look, keep a close eye on them to prevent burning. Everyone's oven is different, and they can go from golden to burnt in no time.
  • Flipping Links: Use a spatula or tongs to flip the links.
  • Don't Overcrowd: Ensure the raw sausage links are not touching each other in the baking pan. This allows for even cooking and browning.
  • If you’re looking for another easy oven protein, see our complete guide on how to cook pork chops in the oven.

Recipe FAQs

How long to cook breakfast sausage in oven?

Baking breakfast sausage at 350° F in the oven can take from 12-15 minutes.

How do I know when breakfast sausage is fully cooked?

Make sure the internal temperature reaches 160-170 degrees before serving.

Can I use this oven method for cooking frozen sausage links?

You can but the cooking time will be longer. Baking the sausage links at 350 for 18-20 minutes will be a great place to start but depending on the size/brand of your links, the cooking time could be longer. Just a reminder to make sure the internal temperature reaches 160-170 degrees before serving.

What to Serve with Breakfast Sausage

Breakfast sausage can be served alone, as a side dish recipe, or even as a part of another recipe, like in these breakfast pigs in a blanket.

These sausage links go great with sweet breakfast dishes like these strawberry scones or this easy pancake recipe!

Or of course, serving breakfast sausage links with the classic white gravy and homemade biscuits or these easy 3-ingredient biscuits.

Storage

If you happen to have leftover breakfast sausage, allow it to fully cool before placing it in an airtight container before placing it in the refrigerator. Consume the sausage within 3-4 days.

Reheat any leftover sausage in the microwave, oven, or even in the air fryer.

More Sausage Recipes You’ll Love

If you’re hungry for more sausage recipes, here are some of my favorite breakfast sausage recipes using ground sausage!

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

Recipe

Breakfast sausage links, cooked, and sitting on a white plate.
Print Pin
5 from 3 votes

How to Cook Breakfast Sausage in the Oven

Cooking breakfast sausage in the oven is so easy and it comes out so juicy, and golden brown on the outside, plus no messy stove-top from grease!
Course Breakfast, Side Dish
Cuisine American
Prep Time 1 minute
Cook Time 12 minutes
Total Time 13 minutes
Servings 14 links
Calories 61kcal
Author Jessica Burgess

Ingredients

  • 14 sausage links or feel free to cook as many as you need
  • black pepper optional (some like an extra sprinkle of pepper on their sausage links)

Instructions

  • Preheat oven to 350°.
  • Line a baking dish or shallow baking pan with sausage links, trying to make sure they don't touch, as much as possible. (I used an 8×8 baking dish to fit 14 sausage links.)
  • Bake in the preheated oven for 12-15 minutes until browned and cooked through, making sure to turn them at least once about halfway through.
    Make sure the internal temperature of the sausage reaches 160-170° before serving.
    TIP: I did turn the oven to "broil" at during the last 3 minutes to get them golden brown. Watch carefully if doing this, so they do not burn, as ovens can cook differently, and baking pans and dishes can cook differently as well.

Notes

Cooking frozen sausage links in the oven: It’s possible to cook sausage links in the oven, even if they’re frozen. It will take longer, and the time can depend on the size/brand of breakfast sausage you’re cooking. However, it’s good to allow about 18-20 minutes to cook from frozen. Just keep an eye on it to make sure it doesn’t over cook, or that the internal temperature reaches 160-170°. 
Storage: Store leftover breakfast sausage in an airtight container in the refrigerator once it has cooled off, for 3-4 days.

Nutrition

Serving: 2links | Calories: 61kcal | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 14mg | Sodium: 127mg | Potassium: 50mg | Vitamin A: 15IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.2mg

Hot Fudge Cake

Hot Fudge Cake: This easy hot fudge cake (aka brownie pudding) is a crowd-pleaser filled with fudgy chocolate flavor! “Wow,” your guests with this decadent dessert (that is super quick and easy to make)!

Quick Overview: Combine dry ingredients, stir in wet ingredients, and spread in the pan. Sprinkle brown sugar/cocoa over the top of the cake batter, pour hot water over (trust us) and then bake at 350°!

Hot fudge cake sitting on white, square plate with a scoop of vanilla ice cream on top.

Why You’ll Love This Recipe

If you like chocolate…or brownies…or chocolate cake…or hot fudge sauce…or all of the above, then this recipe was made for you! (Well, this recipe and this Ding Dong Cake for sure!)

This hot fudge has all the chocolate flavor you want from a brownie or chocolate cake, and all the moist, gooey goodness of a hot fudge pudding cake. The hot fudge sauce (that makes itself right in the pan while it bakes) is the thing that puts this recipe over the top!

This old-fashioned hot fudge cake recipe is very similar to a lava cake and it’s guaranteed to be a hit with anyone you share it with! (This old-fashioned chocolate cake is one to keep on hand too!)

Be prepared for people to ask you for your recipe because this is truly the hot fudge cake to beat all chocolate fudge cakes!

[feast_advanced_jump_to]

Ingredients

Can you believe you can make this gooey, decadent-looking dessert with simple ingredients that most of us keep as pantry staples? It’s true!

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

This is all you need to make hot fudge cake:

Ingredients for hot fudge cake sitting on kitchen counter, labeled with measurements.

Ingredient Notes:

  • Cocoa Powder – you’ll use 6 Tablespoons but not all at the same time. Make sure you use 4 Tablespoons in the first layer and then the remaining 2 in the second, powdery layer.
  • Milk – I used 1% milk but you can use whole, 2%, or skim! Or, you can even try using almond milk, coconut milk, or your favorite type of milk.
  • Brown Sugar – I lightly packed our brown sugar for this. (Meaning, I gently pressed it down in to the ½ cup measurement, before pouring it.)

How to Make Hot Fudge Pudding Cake

First 4 steps to making hot fudge cake.
  1. Heat oven to 350℉ and grease an 8 inch square cake pan or a rectangular pan that has a 2 quart (8 cup) capacity.
  2. In a medium bowl, whisk the flour, baking powder, salt, sugar and 4 Tablespoons of the cocoa powder.
  1. Add the milk, vanilla, and melted butter and stir until smooth. The batter will be thick. 
  1. Pour the batter into the prepared pan and spread evenly with an offset spatula.
  1. In a small bowl, combine the brown sugar and the remaining 2 Tablespoons of cocoa powder. Sprinkle the mixture evenly over the cake layer in the pan. 
Final steps for making hot fudge cake.
  1. Pour hot water over the brown sugar mixture.
  1. Bake for 40-45 minutes at 350 degrees f. The cake should be set in the center and you will see the sauce bubble up around the edges when it’s finished. 
  1. Let cool for 5-10 minutes before serving. Serve your warm chocolate cake with a scoop of ice cream or whipped cream.
Spoon scooping hot fudge cake in baking dish.

Substitutions

If you need to make a substitution, here are our suggestions:

  • Coffee for Water – instead of using water, you could pour cold brewed coffee over the brown sugar and cocoa mixture. The result will be a slight mocha flavor to your hot fudge cake!
  • Milk Swap – instead of using milk, you could use whole milk or heavy cream to create an even richer hot fudge cake! Also, if you have buttermilk in the fridge that works in place of the milk as well.

Variations

This recipe is AMAZING (it might be the greatest thing since apple pie) as it is, but we know some people will want to jazz it up a bit to make it their own. We love a good kitchen experiment, so here are some of our suggestions:

  • Extra Chocolate – if you want to take the fudge in hot fudge cake to a new level, try mixing in ½ cup of chocolate chips to your batter! Get creative and try it out with dark chocolate chips, milk chocolate chips, white chocolate chips or even butterscotch chips!
  • Mix-Ins – are you one of those folks that likes nuts in your brownies? Then you should definitely try mixing in ½-1 cup of chopped walnuts into the batter before baking!
Hot fudge cake serving on a white plate, sitting next to baking dish.
Serve with a side of ice cream!

How should I serve hot fudge cake?

You can serve your hot fudge cake just as it is, warm and gooey and delicious!

You could also serve your hot fudge cake with a scoop of vanilla ice cream on the side.

Or you could make yourself a hot fudge cake sundae! Put some ice cream in a bowl, crumble some hot fudge cake on top of it and drizzle a bit of chocolate sauce over it all! You can also add and of your other favorite ice cream toppings to this. Yum!

Scoop of vanilla ice cream on top of chocolate hot fudge cake.

Equipment

You can use any dish that can hold 2 quarts for this recipe (a square baking pan, circular pan, or rectangular baking dish all work).

Depending on how wide the dish is, you may need to start checking for doneness at the 30 minute mark.  I do not recommend using a 9×13 for this recipe because your batter would be spread out too thin. 

Storage

Any leftovers can be stored in an airtight container in the refrigerator. When you are ready to eat them, simply put your cake on a microwave-safe plate and reheat in the microwave for 20-30 seconds.

Expert Tips

  • Baking Process: After baking for about 20 minutes, the cake will look done but keep watching for the sides to bubble up because the water is still baking underneath the cake. The center of the cake will also be lifting up and down while baking, and that’s ok too.
  • Cleaning Tip: You may want to place your pan on a larger baking sheet pan to catch any spillover since the sauce does bubble up slightly as the cake bakes. 

FAQs

How can I tell when my hot fudge cake is done?

The cake should not look wet or jiggly in the center when it is done. You will see the sauce bubble up around the edges during the last 10 minutes of baking. 
The toothpick test doesn’t work very well for this recipe. Your toothpick won't come out clean because of the sauce layer. 

Should I eat this warm or cold?

The hot fudge cake is best served warm, but it’s still a delicious dessert either way! The thing to know is that the colder the cake becomes, the thicker the sauce becomes. Hot cake with cold ice cream is my favorite way to serve this.

Can I make my hot fudge cake ahead of time and freeze it?

I don't recommend making this dessert ahead of time. The longer this dessert is stored, the more the sauce is soaked into the cake.

Any leftovers will still be delicious, but you won’t have the benefit of the sauce remaining separate unless the dessert is served right away.

I don’t have an 8×8 pan, can I use a round dish?

As long as the dish can hold 2 quarts, you should be able to use it in this recipe. Depending on how wide the dish is, you may need to start checking for doneness at the 30 minute mark.  I do not recommend using a 9×13 for this recipe because your batter would spread out too thin. 

What is the difference between hot fudge cake and chocolate cake?

Both are delicious (give us all the chocolate), but they are actually very different. Chocolate cake is a light, airy dessert with a finer crumb.

Hot fudge cake is a very dense, brownie-like cake with a fudge sauce!

What is the difference between hot fudge and chocolate syrup?

The big difference here, much like chocolate cake vs. fudge cake, is the density.

Chocolate syrup is thinner and is usually made with cocoa powder and water as ingredients. Hot fudge is thicker and typically calls for chocolate and butter in the ingredients!

If you’re looking for more delicious, easy recipes for desserts, check out our pineapple dump cake and our brownie mix cookies! Or, if chocolate cake is your favorite, these mini chocolate cakes are so fun to make and eat, and this Depression Cake uses vinegar of all things!

Recipe

Hot fudge cake sitting on white plate, with a scoop of vanilla ice cream on top.
Print Pin
5 from 18 votes

Hot Fudge Cake

Hot Fudge Cake: This easy hot fudge cake (aka brownie pudding) is a crowd pleaser filled with fudgy chocolate flavor! Wow your guests with this decadent dessert (that is super quick and easy to make)!
Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 9 servings
Calories 201kcal
Author Jessica Burgess

Ingredients

  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup white sugar
  • 6 tablespoons cocoa powder divided
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter melted
  • ½ cup light brown sugar
  • 1 ¾ cups hot water

Instructions

  • Heat oven to 350℉ and grease an 8 inch square cake pan or a rectangular pan that has a 2 quart (8 cup) capacity.
  • In a medium bowl, whisk the flour, baking powder, salt, sugar and 4 Tablespoons of the cocoa powder.
  • Add the milk, vanilla, and melted butter and stir until smooth. The batter will be thick.
  • Pour the batter into the prepared pan and spread evenly with an offset spatula.
  • In a small bowl, combine the brown sugar and the remaining 2 Tablespoons of cocoa powder. Sprinkle the mixture evenly over the batter in the pan.
  • Pour hot water over the brown sugar mixture.
  • Bake for 40-45 minutes at 350 degrees f. The cake should be set in the center and you will see the sauce bubble up around the edges when it's finished.
  • Let cool for 5-10 minutes before serving. Serve warm with ice cream or whipped cream.

Video

Notes

HOW TO TELL WHEN THE CAKE IS DONE: You will see the sauce bubble up around the edges during the last 5-10 minutes of baking, and this is how you’ll know it’s done. Don’t mistake the center of the cake looking done, for the entire cake being done. The water is still boiling/cooking underneath to turn in to the fudge sauce.
STORAGE: Any leftovers can be stored in an airtight container in the refrigerator. 

Nutrition

Serving: 1serving | Calories: 201kcal | Carbohydrates: 42g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 140mg | Potassium: 194mg | Fiber: 2g | Sugar: 29g | Vitamin A: 100IU | Calcium: 73mg | Iron: 1mg

Snacks for the Beach

Summer beach days - is there anything better? Well, possibly snacks for the beach when you go!

As long as I pack enough food and drink to keep me full and hydrated during the day, there is nothing like soaking up the sun all day long by the ocean. Here you’ll find a great list of recipes that are perfect for the beach.

9 images showing beach snack ideas.

What Makes a Good Snack for the Beach?

A snack that doesn’t melt or or doesn’t have to be warmed up, makes a great snack for the beach!

Plus, a mixture of sweet and savory snack ideas is always a good bet for when the right craving hits.

You’ll also love these indoor picnic food ideas and this outdoor picnic set up.

The Best Snacks for the Beach

Pretzel Dip with Cream Cheese
This creamy, tangy, and slightly boozy dip pairs perfectly with soft pretzels (or any snack of your choice) and is bound to be the star of your next get-together.  
Pretzel Dip with Cream Cheese
Ranch beer dip in tan bowl, next to pretzels and crackers.
Fruity Pebble Treats
Fruity Pebbles Treats: Your favorite classic no-bake dessert with a twist, using fruity rice cereal to make crispy treats!
Fruity Pebble Treats
fruity pebbles treats on white plate
Air Fryer Apple Chips
These Air Fryer Apple Chips are perfect easy and healthy snack the whole family will love. Simple to make with just three ingredients.
Air Fryer Apple Chips
Air fryer apple chips
Ranger Cookies
Ranger Cookies: These quick and easy ranger cookies (also called cowboy cookies) are crunchy on the outside and chewy on the inside. Corn flakes and crispy rice cereal give these chewy cookies a crunchy texture that will make them a family favorite in no time!
Ranger Cookies
Ranger cookies piled up on a cutting board.
Everything But The Bagel Dip
Everything But The Bagel Dip: This delicious dip uses simple ingredients to give you all the flavor of an everything bagel in convenient dip form. You only need 5 minutes and 4 simple ingredients, and the recipe only has 3 steps – it doesn't get easier than that!
Everything But the Bagel Dip
A bowl of everything but the bagel dip with vegetables and crackers around it.
Homemade Popcorn in the Microwave
How to Make Homemade Popcorn in the Microwave: A quick and easy way to pop microwave popcorn, without oil, in a brown bag, and it's ready in minutes!
Homemade Popcorn Recipe
Homemade popcorn with butter and seasonings sprinkled on.
Cake Mix Peanut Butter Cookies
Cake mix peanut butter cookies arex really easy, and it only takes 5 ingredients for a delicious chewy cookie!
Cake Mix Peanut Butter Cookies
Cake mix peanut butter cookies stacked.
Peanut Butter Fluff
Peanut butter fluff is a delicious blend of cream cheese, creamy peanut butter, marshmallow creme, and whipped topping. It comes together fast and is the perfect peanut butter flavored treat for parties!
Peanut Butter Fluff
Peanut butter fluff in a large white bowl.
Oreo Dip
Oreo Dip: This dip is so quick and easy to make! All you need are 10 minutes and five simple ingredients to whip up this creamy, fluffy Oreo dip that's sure to be a crowd pleaser.
Oreo Dip Recipe
A bowl of Oreo dip with an Oreo in it and crumbled Oreos on top.
Blue Cheese Dip
Blue Cheese Dip: Made of simple ingredients like sour cream, mayo, green onions, spices, lemon juice, and of course, blue cheese crumbles. This no bake recipe is delicious to serve with fresh vegetables, your favorite crackers, or even as a thick blue cheese dressing on top of a side salad.
Blue Cheese Dip Recipe
Blue cheese dip in small white bowl, with hand holding chip.
Spicy Crackers Recipe
Spicy Crackers Recipe: Seasoned crackers that are the perfect party snack. Sometimes called "firecrackers" or ranch crackers, this no bake recipe has tons of flavor.
Spicy Ranch Crackers
Spicy ranch crackers in white bowl.
Lemon Puppy Chow
This recipe is a delicious twist on classic Muddy Buddies. The lemon flavors shine through so wonderfully and this recipe is refreshing on a hot day!
Lemon Puppy Chow
Lemon Puppy Chow in white bowl.
Honey Lime Fruit Salad
Honey Lime Fruit Salad: A refreshing fresh fruit salad that's always a hit! Serve this fruit salad as a healthy dessert or as a sweet side dish for any occasion!
Honey Lime Fruit Salad
Honey Lime Fruit Salad
Walking Strawberry Cheesecake
Walking Strawberry Cheesecake: This scrumptious creation combines the best of both worlds: the rich, creamy goodness of cheesecake and the refreshing, juicy sweetness of strawberries. 
Walking Cheesecake
Walking cheesecake dessert in baking dish.
Booty Dip Recipe
Booty Dip: This recipe is made with Cream cheese, brown sugar, marshmallow fluff, vanilla, whipped cream and chocolate chips come together to create a fluffy, dreamy dip you won't be able to stop eating. 
Booty Dip
A bowl of booty dip surrounded by crackers and with two graham crackers in the dip.
Mixed Berry Trifle
Mixed Berry Mini Trifles: This trifle is an easy no bake dessert that's pretty, too! Cubes of cake, berries, and whipped cream are all you need to make these delicious mixed berry trifles! 
Mixed Berry Trifle
A mixed berry mini trifle.
Peanut Butter Yogurt Dip
Peanut Butter Yogurt Dip: A sweet dessert dip made with peanut butter, Greek yogurt, honey and cinnamon that is perfect for dipping fresh fruit, graham crackers or pretzels.
Peanut Butter Yogurt Dip
Close up of Peanut Butter Yogurt Dip in a bowl
Instant Pot Hard Boiled Eggs
Instant Pot Hard Boiled Eggs: So quick, easy and it made the shells peel off so easily, with the 5, 5 & 5 method!
Hard Boiled Eggs for Snacking
sliced hard boiled eggs on plate
How to Make a Peanut Butter and Jelly Sandwich
How to Make a Peanut Butter and Jelly Sandwich: Did you know that there's a certain way to make a pb&j even better? It's true. Keep reading!
Peanut Butter and Jelly
Close up of peanut butter and jelly sandwich
The BEST Rice Krispie Treats
This rice krispie treats recipe is made with milk, making the marshmallows more creamy and the treats gooey and soft!
The BEST Rice Krispy Treats
Rice krispie treats on wooden board.
Lucky Charms Treats Recipe
Lucky Charms Treats: Delicious cereal bars made with a favorite cereal, that are made in the microwave and ready in about 10 minutes!
Lucky Charms Treats
Lucky Charms Treats stacked on top of one another, sitting on white counter.
Banana Pudding Dip
Banana Pudding Dip: An easy creamy dip that can be served with vanilla wafers, graham crackers, and fresh fruit as a no bake dessert recipe that's a sweet treat everyone will love!
Banana Pudding Dip
banana pudding dip on serving tray with crackers and fresh fruit
Fruit Board and Dip
Fruit Board: A great way to serve your favorite fruits at your next party! Make the fruit platter as shown or use your favorite fruits and crackers.
How to Make a Fruit Board
fruit board with crackers and dip
Fruit Dip with Marshmallow Fluff
Fruit Dip with Marshmallow Fluff: An easy fruit dip recipe that's perfect for fruit platters for dipping your favorite fruit or even graham crackers in!
Fruit Dip with Marshmallow Fluff
Fruit dip with marshmallow fluff in a white bowl
Nuts and Bolts Recipe
Nuts and Bolts Recipe: Or sometimes called "Texas Trash" or simply a homemade chex mix recipe, this seasoned snack is perfect for the holidays or to eat all year long!
Nuts and Bolts Recipe
Nuts and Bolts mix in wooden bowl
Pinwheel Sandwiches
These pinwheel sandwiches use simple ingredients and they're easy to make with your favorite deli meat! Perfect appetizer or even a lunch idea.
Turkey Pinwheels
Close-up of pinwheel sandwiches stacked on top of one another.
Turkey Sliders
Turkey sliders are great for a warm lunch option or party appetizer. The sweet flavors of the Hawaiian rolls combined with the salty flavors of cheese and turkey create the perfect combination.
Turkey Sliders
Turkey slider sitting on top of other turkey sliders with cheese.
The BEST Guacamole
How to Make Guacamole: Easy Recipe + The BEST! – This authentic homemade guacamole tops all guacamole recipes, using everyday ingredients to make a dip everyone will love!
The BEST Guacamole Recipe
The best guacamole in a small bowl with fresh cilantro on top.
Zesty Italian Pasta Salad
Zesty Italian Pasta Salad: This super easy recipe is made using any type of pasta you prefer, a few other simple ingredients, and Zesty Italian dressing!
Italian Pasta Salad Recipe
ingredients in bowl for zesty Italian pasta salad
Harvest Chicken Salad
Harvest Chicken Salad has grapes, apples, celery, and pecans, has so many flavors of fall but it's cool enough for an easy summer meal as well.
Chicken Salad Sliders
Chicken salad with grapes and apples, sitting on bread.
Italian Cucumber Salad
Italian cucumber salad uses simple ingredients, such as Italian dressing, onions, cherry tomatoes and a few seasonings to make this a summer side dish to keep on hand!
Italian Cucumber Salad
Italian cucumber salad with onions, tomatoes, Italian dressing and seasonings.
Chicken Chipotle Melts
Chicken Chipotle Melts are a Taco Bell copycat recipe that only uses 4 ingredients and they are ready in about 20 minutes.
Chicken Chipotle Melts
Hand holding a chipotle chicken melt over a pan of others.

Ready-to-Go Foods to Pack for the Beach

If you’re looking for snack ideas that you can pick up from the store and go, here are my favorites:

  • Fruits - fruits can serve a double purpose to satisfy both hydration and hunger. My top picks are grapes, cut up watermelon or other melon, and berries.
  • Cheese - Individual cheese snacks (like string cheese, cheese sticks, or BabyBel cheese wheels) are a great thing to bring. Pair it with your fruit or eat it them on their own!
  • Veggies - Baby carrots and other low carb veggies slice well, pack easily and are great for dipping. Think celery, sliced bell peppers and sliced cucumbers.
  • Hummus & Crackers - Sometimes you can find the hummus and cracker dip packages at the store, and these are easy to take with you!

Drink Ideas for the Beach

  • Bottled Water - An obvious one, but plenty of water is important when sitting in the sun all day!
  • Lemonade - Homemade lemonade is one of the most refreshing things to drink on the beach. Pro tip - freeze some in advance so it stays cold much longer.
  • Cocktails: Summer cocktails are also a good choice!

Miscellaneous Items to Pack

Plastic Forks - One time I packed a salad for a beach day and completely forgot a fork. Spectators got a kick out of watching me try to eat it with my hands (dressing and all!) but it's best to pack extra silverware.
Paper Towels – Pro tip: pack them in a plastic bag so they don’t get all sandy.
Ice and/or Ice packs – To keep everything cold in your cooler!
Extra plastic baggies – You never realize how handy extras are until you need to put leftovers away!

What else do you think are beach-food essentials? What else would you add to your healthy beach packing list?

Have fun on your day at the beach! (And maybe take me with you?)

Strawberry Scone Recipe

Scones sometimes get a bad rap for being dry, dense, and plain. But add fresh berries and a quick glaze, and your family will go nuts for these Bisquick Strawberry Scones.

In only half an hour, these strawberry scones will be ready for a delicious breakfast or even fancy brunch, especially for a bridal shower or Mother’s Day.

Bisquick strawberry scone sitting on white plate.

I love scones. They just feel a bit fancy, especially when served on a small plate next to a mug of piping-hot coffee. They are a great option to keep in your recipe box because they come together quickly, unlike yeast bread options.

If you’re all about convenience, add these scones to a brunch spread that includes mini cheater cinnamon rolls with hash brown patties in the air fryer. Want a tart-sweet scone? Cranberry Orange is the perfect pairing.

[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • Kitchen shortcuts: Bisquick isn’t only for biscuits! It’s the perfect scone starter as well.
  • Bright and cheery: Using soda gives these berry scones a citrus boost.
  • Ready in only 30 minutes: Unlike bread that needs time to rise, scones are a quick biscuit-like baked good that’s ready in no time.

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 Bisquick strawberry scones.
  • Bisquick – This is a great kitchen shortcut because it contains your flour, fat, and leavener all in one!
  • Butter – I normally use unsalted when baking, but salted works too.
  • Soda – Any lemon-lime soda works here, just make sure it is regular and not diet as this is the sugar in the recipe. (It’s not the first time I’ve used soda in a recipe like this. This 7up pound cake uses… you guessed it… 7up!)
  • Heavy cream – The thick liquid is necessary here to achieve the perfect dough.
  • Strawberries – Dice up fresh strawberries in even pieces so that your scones have berries throughout. Love strawberry flavor? These strawberry brownies (although made with a cake mix) are full of strawberry flavor!

Substitutions

  • Berries – strawberries not in season? Use any fresh berry you’d like. If your blackberries are exceptionally large, slice in half before using. Do not use frozen fruit as it will add too much liquid.

Variations

  • Swap the glaze – Add a touch of orange or lemon extract to the powdered sugar and then go slow on the milk. This will add a bit of extra flavor.

How to Make Bisquick Berry Scones

Do you stash butter in your freezer like I do? You’re in luck – you can use your butter straight from frozen!

Line a sheet pan with parchment paper to ensure the scones don’t stick as well as don’t spread out of shape.

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

Collage showing steps 1-4 of how to make Bisquick strawberry scones.

STEP 1. Grate butter. Grate the butter into the biscuit mix in a bowl (Image 1). Gently toss to coat.

Tip: You can even use your butter straight from the freezer! Keeping it cold is key here, and it also grates easier when frozen. So refrigerated or frozen, just make sure not to melt the butter with excessive handling.

Glaze ingredients for strawberry scones.

STEP 2. Mix. Add remaining ingredients and stir to combine (Image 2). Do not over mix or your scones will be tough!

Spoon drizzling glaze on strawberry scones.

STEP 3. Shape. Gently pat the dough into a flat disc, about 2 inches thick (Image 3).

STEP 4. Bake. Cut the disc into scones, then bake until golden (Image 4).

Bisquick strawberry scones sitting on white plate, surrounded by whole strawberries.

STEP 5. Glaze. If desired, make a simple icing of powdered sugar and milk and drizzle over the top of warm scones.

Recipe Pro Tips

  • Allow to rest after baking. Let the scones rest for just a few minutes before adding glaze. This way they are still served warm, but the icing won’t melt right off.
  • Correct temperature. While it’s ok if your heavy cream is closer to room temp, the butter absolutely must be cold.
  • Different flavor. If it’s fall season, don’t sleep on the idea of making these pecan pie scones from one of my blogging friends too!
Close up of strawberry scones, sitting on white plate.

Recipe FAQs

What is the secret to making good scones?

A good scone is moist and flakey, and nothing boring or bland! The key is to use COLD butter and not over-mix or over-bake. Cold butter won’t melt until it hits the heat of the oven, which ensures flakey layers. If your butter is too warm or overworked, it will melt into the dough and your scones will be dense.

Can I freeze scones?

I don’t recommend freezing the raw dough here, as the berries will give off excess liquid when thawed, before baking. This makes a not-so-pretty presentation and may ruin the texture. You can wrap baked scones and freeze in an airtight bag.

Do I need to use heavy cream?

One of the keys to the best scone texture is a thick, rich liquid. So you can use cultured buttermilk or sour cream in place of heavy cream, but don’t go any lower fat than that. Using reduced-fat milk may make the scones tough and dense.

What to Serve with Strawberry Scones

I always feel better serving a somewhat dessert-like treat next to protein such as scrambled eggs. For meat lovers, throw bacon in the air fryer or sausage patties in the oven! Add more cut fruit on the side and it’s a complete meal.

Storage

Scones are best when warm and fresh, but you can enjoy the next day. Lightly toast in a toaster oven to revive them a bit, then top with butter. If you know you won’t finish them all at once, skip the glaze on the leftovers, otherwise, it will melt off when reheating.

More Baking Recipes You’ll Love

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

Recipe

Bisquick strawberry scone on white plate.
Print Pin
Be the first to rate!

Bisquick Strawberry Scones

Scones sometimes get a bad rep for being dry, dense, and plain. But add fresh berries and a quick glaze, and your family will go nuts for these Bisquick Strawberry Scones!
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 scones
Calories 355kcal
Author Jessica Burgess

Ingredients

  • 3 cups Bisquick
  • ¼ cup cold butter
  • ⅔ cup heavy cream
  • ⅔ cup lemon-lime soda such as Sprite or Starry
  • 1 cup chopped strawberries

Drizzle

  • ½ cup powdered sugar
  • 1 tablespoon milk

Instructions

  • Preheat the oven to 350°F.
  • Line a baking sheet with parchment paper
  • Add Bisquick to a large bowl and grate the cold butter in. Give it a light stir so the butter is evenly distributed throughout and coated in the Bisquick.
  • Stir in heavy cream, Sprite and chopped strawberries.
  • Do not over mix. If you feel the mixture is too wet from the juice of the fruit you can add more Bisquick until it comes together
  • Lightly dust the countertop with some more Bisquick and empty the bowl out onto it.
  • Fold the mixture with your hands into a flat disc about 2" thick.
  • Cut it into 8 even triangles.
  • Place scones on the lined baking sheet and set on the middle rack of the preheated oven.
  • Bake for 30-35 minutes or until golden brown.

Drizzle

  • Mix the powdered sugar and milk together and drizzle over the scones.

Notes

  • You can use any fruit you’d like!
  • I don’t recommend freezing the raw dough, but you can easily wrap and freeze baked scones.

Nutrition

Serving: 1scone | Calories: 355kcal | Carbohydrates: 40g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 628mg | Potassium: 125mg | Fiber: 1g | Sugar: 16g | Vitamin A: 476IU | Vitamin C: 11mg | Calcium: 101mg | Iron: 1mg

Summer Drink Recipes

Summer is here and that means it is time to get outside and have a good time, and have some of the best summer drink recipes. If you are planning a pool party, or maybe even a BBQ, you are going to want to save this collection of 35 Summer Drink Recipes to inspire the menu at your party, or next to your summer dinner recipe.

This collection has cocktails that are cold, refreshing and perfect for sipping with your friends. Don’t forget to make these pretty ice cubes to go along with the drinks too and get some fun party favor ideas if hosting a party!

summer drinks

Save this post to your cocktails board so you can find these recipes easily.

From a lemon elderflower gin cocktail that is light and lovely, to a fresh raspberry margarita, this list has something for every occasion. I am certain you will find a few to try out this summer to beat the heat.

Lemon Gin Elderflower Cocktails by Masala Herb

These cocktails are gorgeous, light and so refreshing for a summer day. These are perfect for a garden party, or just to sip with someone special.

Watermelon Strawberry Basil Cocktail by  A Worthey Read

Mix up the best flavors of summer into one visually appealing and super refreshing cocktail. This is light, tasty and easy to mix.

Watermelon Wine Slushies  by Boulder Locavore

These chilly watermelon slushies are made with wine to give them a delightful boozy kick for adults. These are just the thing to make to beat the summer heat.

Blackberry Mojitos by The Healthy Epicurean

Mix blackberries, mint and rum and you have the coolest refreshment to share this summer. Use fresh picked berries and mint for the best flavor.

Rhubarb Cocktails by Pinch and Swirl

This light pink drink is a little tart, slightly sweet and has the perfect kick of rum to round things out. Make this for a sippable summer drink.

Pomegranate Fizz by India Phile

Pomegranate juice and gin come together to make an unforgettable cocktail. This recipe isn't too complicated to make at home for your home happy hour.

Frozen Mezcal Margaritas by Kelly Stilwell

This frozen margarita is made with mezcal for a really great smoky flavor. This is one drink to make when the temperatures start to soar.

Paloma Cocktails by The Suburban Soapbox

Give your happy hour a bright and vibrant flavor by mixing up a batch of these grapefruit palomas. They are made with mezcal for a smoky and tart cocktail that is perfect for summer.

Watermelon Vodka Slushies by Cup of Zest

Grab a few summer staple ingredients to make this silky smooth slushie. It is a great after dinner drink option that is cool and refreshing.

Blackberry Bramble by Sweet Tea and Thyme

Sweet, tart and gorgeous are the best ways to describe this easy to make cocktail. It captures the essence of sun ripened berries and tart lemon perfectly for a summer refreshment.

Spicy Skinny Margaritas by Ugly Duckling Bakery

These margaritas are made with spicy chili infused tequila and lime for a really flavorful cocktail that is lighter but so flavorful for summer.

Cucumber Jalapeno Margarita by Happy Hour Hacks

Adding some veggies to your summer cocktails make for a vibrant and delicious addition to happy hour. This recipe is both cool and refreshing and a little spicy to make things interesting.

Passion Fruit Martinis by xoxo Bella

This margarita recipe perfectly captures summer goodness in a glass! It is bright, sunny and so fruity for an after dinner drink.

Blueberry Sriracha Margaritas by Quiche My Grits

Bring big, bold flavors to your summer drinks with this easy cocktail. It is pretty, spicy and sweet for a total summer treat.

Frozen Gin and Tonic by Little Sugar Snap Peas

Get your classic gin and tonic fix in an icy cool form to beat the summer heat. This recipe is easy and so refreshing with the addition of raspberries.

Guava Mimosas  by Fresh Coast Eats

Give your tastebuds a tropical vacation with this cocktail hour upgrade. Guava and bubbly wine is sure to be a 2 ingredient favorite.

Gin Basil Smash by Encore More

Make this easy gin smash with fresh basil for a flavorful, savory cocktail that goes great with a summer meal.

St Germain Elderflower Spritz by Burrata and Bubbles

This light and lovely cocktail makes use of  French elderflower liqueur and sparkling wine for a bubbly drink that really  goes well on a hot day.

Mermaid Water by Easy Party Cocktails 

If you are having a pool party you are going to want to make a batch of this mermaid water! This light blue green cocktail is a fruity rum punch that is guaranteed to make a splash with your guests.

Blood Orange Mojitos by Best Served Vegan

This is going to be your favorite mojito recipe ever! Blood oranges offer the perfect citrus pop that makes these summer cocktails so easy to sip.

Tinto De Verano by Dollop of Dough

Add lemon lime soda to red wine to make this fizzy and sippable summer drink that is popular in Barcelona. 

Lavender Lemonade Cocktails by A Grill For All Seasons

Adding a sprig of lavender to this lemon cocktail is the perfect flavor enhancement and garnish! This pretty drink makes a crowd pleasing option for a summer gathering.

Grapefruit Basil Greyhound by Swift Fit

Basil and grapefruit are perfect partners for a refreshing cocktail that is delicious and different. Add vodka and fresh herbs for such a fancy feeling at home drink.

Limoncello Spritz by Maple and Mango

Make this spritz recipe with limoncello and prosecco for a fast and fruity cocktail that serves well with brunch or dinner.

Frozen Peach Cocktails by Spend with Pennies

If you love peaches, then this icy cold cocktail is the thing to make! It is made with champagne to make a party worthy drink that will impress your guests.

Pina Colada Mules by Cupcakes and Kale Chips

This cocktail brings two classics into one cup! You are going to love the tropical vibes of this cool mule.

Pink Sangria with Rose Wine by Barley and Sage

Sangria is always a good idea for sharing cocktails with friends. This recipe is a pretty pink color as it uses rose wine, vodka and loads of juicy berries for a great girls night drink.

Malibu Bay Breeze by Sugar and Soul

Give your cocktail hour a boozy kick with this malibu rum drink that is fruity, refreshing and fun to serve to party guests. You will love how easy these are to make.

Ombre Blueberry Cocktails  by Sinful Kitchen

This cocktail is layered with blueberry, ginger ale and gin to bring the wow factor everytime. You will love the effect and the flavor on a hot day.

Frose Cocktails by The Toasty Kitchen

Frozen rose wine makes for such a lovely slushie to serve to your friends before a nice dinner on the deck.

Fresh Raspberry Margaritas by Sprig and Spoon

This margarita recipe is frosty and so fresh with raspberries, lime and tequila to make the ultimate way to cool off after a day in the sun.

Jamaica Lime Margaritas by Sense and Edibility

Give your cocktail hour big vacation vibes with this Jamaica lime margarita recipe. It is like a grown up version of agua fresca that I know you will love.

Pink Starburst Shots by Britney Breaks Bread

If you love those tasty little starburst candies, then you are going to want to save this fun shot recipe that has all of the essence of an iconic candy with a boozy kick for adults.

Pineapple Coconut Mimosas by Regain Your Sparkle

These mimosas have a delectable pineapple coconut flavor that makes them perfect for a summer brunch with your besties. This recipe is so easy that you can make a few rounds in no time.

Lavender French 75 by Oh Sweet Culture Shock

Summer is the perfect time to indulge in a light, floral cocktail like this take on the french 75. I know you will love this for an elegant option that you can make for your at home happy hours.

Tips for making the best cocktails at home

  • Use fresh ingredients for the best results
  • Make sure to use a lot of ice to keep your drinks super cold and refreshing
  • Use high-quality spirits
  • Don't be afraid to mix things up and experiment to make something unique and delicious.

More Drink Recipes

If you love drink recipes, you can find all of my drink recipes in one spot!

Slow Cooker Steak

You’re in for a treat with this Slow Cooker Steak recipe. Imagine a perfectly tender, juicy steak, all wonderfully slow-cooked to a melt-in-your-mouth consistency.

This delicious slow cooker recipe harnesses the power of your Crock Pot, turning a simple London broil into a succulent, flavorful delight that’s infused with rich, savory gravy the whole family will love on busy weeknights.

Close up of slow cooker steak on mashed potatoes, sitting in front of Crock Pot.

And the best part? This steak dish, enhanced with a beefy onion soup mix, requires minimal prep and cooks away while you go about your day. Trust me, this is a must-try slow cooker recipe that’s sure to impress, so much like our crock pot pulled beef recipe, too.

Want to try a few more slow cooker recipes? Try this hearty Sausage Casserole in the Slow Cooker as a great family evening meal. Or if you are having a Mexican-themed night, try these Crock Pot Chicken Enchiladas.

[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • Uncomplicated Preparation: This Slow Cooker Steak doesn’t require an intricate cooking process or tools. A basic slow cooker and a few simple steps are all you need to create this delicious masterpiece.
  • Customizable: The beauty of this great recipe is its flexibility. You can easily adjust the ratios for a bolder gravy flavor or even add in some of your favorite spices to make it uniquely yours.
  • Healthy and Satisfying: Aside from being an absolute flavor bomb, this Slow Cooker Steak is also a protein-packed complete meal that will keep you satiated without feeling overly heavy. It’s a guilt-free indulgence that’s perfect for maintaining a balanced diet for an easy weeknight meal.

What is London Broil?

London Broil is a term that’s often used to describe a lean cut of beef, perfect for slow cooking methods. Originally, it referred to flank steak, but over time, it has come to include cuts like top round and shoulder. 

The term ‘London Broil’ also refers to a method of preparation and cooking, typically involving marinating the beef and then broiling or grilling it. In our Slow Cooker Steak recipe, we’re using the London Broil cut for its ideal balance of leanness and flavor, which marries perfectly with our rich, beefy onion gravy. Slow cooking this cut ensures a tender, flavorful steak that’s practically foolproof.

Ingredients Needed

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

Ingredients for slow cooker steak sitting on counter.
  • London Broil – To get the most flavor out of your London Broil, try to marinate it for at least a few hours before slow cooking. This not only penetrates the meat with flavor but also tenderizes it, helping to achieve that desirable melt-in-your-mouth texture.
  • Brown Gravy Packet – Always whisk your gravy mix into cold water before adding it to the slow cooker. This prevents clumping, ensuring a smooth and velvety gravy that evenly coats your steak. I used brown gravy packets for this Salisbury steak recipe too!
  • Beefy Onion Soup Mix – Don’t be afraid to be generous with your soup mix. This is the secret ingredient that gives your steak its rich, beefy flavor. However, remember it can be salty, so taste your gravy before adding any extra salt.

Substitutions

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

  • London Broil – If you can't find London Broil, you can use other lean cuts of beef such as flank steak, top round steak, or roast. They might need a little more time in the slow cooker, but the end result will be just as delicious.
  • Brown Gravy Packet – If you don’t have a packet of brown gravy mix on hand, you can make your own. Combine 1 tablespoon of cornstarch, 1 tablespoon of beef bouillon, and ½ teaspoon of onion powder. This will give you a homemade mix that’ll work just as well.
  • Beefy Onion Soup Mix – If you’re out of this, try using a mix of 1 tablespoon of beef broth, 1 tablespoon of dried minced onion, ¼ teaspoon of onion powder, and a pinch of black pepper. This combination will give you a similar flavor profile to the beefy onion soup mix.

Variations

  • Vegetable Lovers: Add in your favorite veggies during the last hour of cooking for a more balanced, wholesome meal. Carrots, potatoes, or bell peppers work exceptionally well with the savory gravy.
  • Spicy Kick: If you’re a fan of spice and want to kick things up a notch, try adding a dash of crushed red pepper flakes or a couple of dashes of hot sauce to the gravy.
  • Herbaceous Twist: For an aromatic lift, consider adding fresh herbs like rosemary or thyme into the slow cooker. They impart a wonderful fragrance and freshness that complements the richness of the delicious gravy.
  • Cheese It Up: For a dose of cheesy goodness, sprinkle some shredded cheddar or gouda over the steak during the last few minutes of cooking. Let it melt into a gooey, irresistible layer that’ll take the dish to a whole new level.

How to Make Slow Cooker Steak

This slow cooker steak is broken into  2 components:

  • Prepare the ingredients
  • Cook in the slow cooker

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

Two image collage showing London broil before trimming the fat off and after.

STEP 1: Prepare the meat. Slice the London Broil to your preferred thickness, removing any excess fat. Place steak pieces in bottom of Crock Pot.

Steps of 4 images showing how to make slow cooker steak.

STEP 2: Add Beef Onion Soup Mix. Sprinkle onion soup mix seasoning on top of steak pieces.

STEP 3: Add brown gravy mix. Next, sprinkle on brown gravy mix. 

STEP 4: Pour water. Pour water on to the steak and seasonings and stir to combine.

STEP 5: Cook for 4.5 hours. Set your slow cooker to ‘low’, cover and let it work its magic for about 4.5 hours. 

Cooked steak slices in slow cooker.

STEP 6: Check your steak. It should be tender and richly flavored. 

STEP 7: Serve the meal. Serve your slow cooker steak over a bed of mashed potatoes for a hearty, satisfying meal any day of the week. Enjoy!

Recipe Pro Tips

  • Slice Before Cooking: Cutting your London Broil into slices before cooking can lead to faster and more even cooking. This also allows more flavor to penetrate the meat.
  • Eliminate Excess Fat: Trimming off the fat from the meat can prevent the gravy from becoming too greasy.
  • Cook from frozen: I’ve also cooked a 4 pound London broil from frozen in the slow cooker. (Not sliced.) This cooked on high for 6 hours and it turned out delicious as well.
  • Make it Your Own: Don’t be afraid to adjust the ratios or add in some of your favorite spices. This easy recipe is flexible and can be tailored to your preference.
Cooked steak and gravy on wooden spoon.

Recipe FAQs

Can I use a different cut of meat for the Slow Cooker Steak?

Yes, while London Broil is suggested for its leanness and flavor, you can use other beef cuts such as flank steak or top round roast. Adjust the cooking time as needed, depending on the thickness of the cut.

What if I don’t have brown gravy mix or beefy onion soup mix?

No problem! You can make your own substitutes at home with this gravy recipe. For brown gravy mix, combine 1 tablespoon of cornstarch, 1 tablespoon of beef bouillon, and ½ teaspoon of onion powder. For the beefy onion soup mix, combine 1 tablespoon of beef bouillon, 1 tablespoon of dried minced onion, ¼ teaspoon of onion powder, and a pinch of black pepper.

Can I add vegetables to the Slow Cooker Steak?

Absolutely! Adding your favorite vegetables can provide a wholesome balance to the meal. Simply add them during the last hour of cooking to prevent them from becoming too soft.

How can I make my Slow Cooker Steak spicier?

You can add a dash of crushed red pepper flakes or a couple of dashes of hot sauce to the gravy if you prefer a spicier steak.

Can I add cheese to the Slow Cooker Steak?

Yes! Sprinkling some shredded cheese over the steak in the last few minutes of cooking will melt into a gooey layer, adding a delightful cheesiness to the dish. Cheddar or gouda works well for this. 

What to Serve with Slow Cooker Steak

This Slow Cooker Steak can be a versatile centerpiece for numerous side dishes. Here are a few favorites:

  • Mashed Potatoes: These are a classic pairing, providing a creamy base for the flavorful steak and gravy. I even love making mashed potatoes in the Instant Pot.
  • Grilled Asparagus: Lightly seasoned and grilled, asparagus offers a crisp contrast to the tender steak. You can even make asparagus wrapped in bacon for extra flavor.
  • Glazed Carrots: Their sweet, buttery flavor complements the savory notes of the steak. I have candied carrots and air fryer carrots that are great side dishes.
  • Steamed Green Beans: A simple side like green beans add a bright pop of color to your plate. Cook green beans with bacon, sugar, onion and a few spices to make the best green beans.
  • Garlic Bread: Perfect for soaking up the rich gravy, this choice is sure to satisfy carb lovers. You can even cook garlic bread in the air fryer.
  • Caesar Salad: A fresh, crunchy Caesar salad can provide a refreshing contrast to the richness of the steak and gravy.
  • Rice or Pasta: White rice and egg noodles also work well the the savory sauce.
Cooked steak and gravy on pile of mashed potatoes.

Storage

Storing the Leftovers: If you end up with leftover Slow Cooker Steak, store it in an airtight container in the refrigerator. It should keep well for up to 3 days. When ready to reheat, do so gently in a pot over low heat, stirring occasionally, or in a microwave-safe dish.

Freezing this Dish: Yes, you can freeze Slow Cooker Steak! Make sure it’s completely cooled before transferring to freezer-safe bags or containers. Try to remove as much air as possible before sealing. This dish can be frozen for up to 3 months. When ready to consume, thaw overnight in the refrigerator and reheat gently.

A bite of slow cooker steak and mashed potatoes on a fork.

More Steak Recipes You’ll Love

Once you make one steak recipe, you’ll definitely want to try more. For another slow cooker-style meal, you could make this Crock Pot Cube Steak. Or, if you would prefer to cook in the oven, learn How to Cook Steak in the Oven with these helpful tips and techniques.

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

Recipe

Close up of slow cooker steak on a pile of mashed potatoes.
Print Pin
5 from 5 votes

Slow Cooker Steak (With Video)

This slow cooker steak recipe is not only easy to make but it creates a tender steak recipe in the Crock Pot, with a gravy that's delicious served over mashed potatoes.
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings 4
Calories 322kcal
Author Jessica Burgess

Ingredients

  • 2 pounds london broil
  • 2 packets brown gravy 1.61 oz. each
  • 1 packet beefy onion soup mix 2.2 oz
  • 2.5 cups water

Instructions

  • Prepare the meat. Slice the London Broil to your preferred thickness, removing any excess fat.
  • Place steak pieces in bottom of the slow cooker, trying to make sure the pieces don't overlap too much.
  • Next, add the beefy onion soup mix seasoning and brown gravy mix to the slow cooker, on top of the meat. Pour the water on top and stir to combine.
  • Cover and set your slow cooker to 'low' and let it work its magic for about 4.5 hours.
  • Check your steak. It should be tender and richly flavored and stir to combine.
  • Serve the meal. Serve your slow cooker steak over a bed of mashed potatoes for a hearty, satisfying meal any day of the week. Enjoy!

Video

Notes

I used a 2lb London broil and I also cut off the fat. 
However, I’ve also cooked a 4 lb. London broil from frozen in the slow cooker. (Not sliced.) This cooked on high for 6 hours and it turned out delicious as well.)

Nutrition

Serving: 1serving | Calories: 322kcal | Carbohydrates: 7g | Protein: 53g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Cholesterol: 138mg | Sodium: 958mg | Potassium: 918mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 2IU | Vitamin C: 0.3mg | Calcium: 69mg | Iron: 5mg

Fried Potatoes and Onions

I cannot get enough breakfast food. There’s just something about a big platter filled with all my favorites. I find fried potatoes to be the perfect breakfast food and nothing is better than this fried potatoes and onions recipe, although they’re also delicious as a side dish for dinner!

Cooked fried potatoes and onions in cast iron skillet.

Do you love potatoes as much as I do? They are chewy and crispy all at once, and can really fill out a meal. They are the perfect vehicle for ketchup, cheese sauce, or this white gravy recipe.

Whether you are a turkey bacon kinda person, or enjoy a classic sausage patty, they fit right next to the potatoes. Round things out with either scrambled eggs, fruit, and yogurt and you’ll be satisfied for hours. Prefer not to fry in oil? Try out breakfast potatoes in the air fryer!

[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • Simple to make: This is mostly hands-off in order to achieve the perfect browning!
  • One-dish side: Make these in a single skillet while you have eggs going on the next burner.
  • Perfect for a crowd: As long as you have a large skillet, you can make as many potatoes as fit!

Ingredients Needed

Just a few key ingredients needed to make fried potatoes and onions:

Labeled ingredients for fried potatoes and onions on marble counter.
  • Potatoes – Red is my favorite to use in this dish. We are going to peel and slice thinly. Don’t have red potatoes or don’t enjoy their flavor? You can use Russet but it’s best to soak the slices in warm water for 15 minutes or so. Then dry thoroughly before frying.
  • Onion – I think yellow onion is the mildest option, and adds just the right flavor without being overpowering. You can use white if desired.
  • Oil – Reach for canola or vegetable as good frying oils. These have high smoke points and won’t burn in the skillet.
  • Butter – I like salted here because it’s used as a finishing ingredient. Potatoes are also bland on their own, so the extra salt is perfect.
  • Seasoning – Salt is a given, and I love to utilize fresh garlic. If you like spice, then the red pepper flakes are great! You can always use black pepper instead.

Equipment

I love a cast iron skillet. Often, these don’t have a lid – so you will want to see if any of your other lids fit your cast iron skillet! It doesn’t have to be a perfect seal, but you don’t want it to fall inside. I don’t recommend nonstick as you simply can’t get an amazing crust on your potatoes.

If you have a super sharp knife and really good skills, you can slice your potatoes. Otherwise, pick up a mandolin to get truly even slices.

How to Make Fried Onions and Potatoes

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

Slice the potatoes while the onion cooks. You should have just enough time!

Steps 1-4 of how to make fried potatoes and onions.

STEP 1. Heat the oil. Heat a tablespoon of cooking oil in a cast iron skillet (Image 1). Add the onions in a single layer (Image 2).

Tip: The potatoes need to be sliced to an even thickness for even cooking. You want them all to cook through at the same time so some aren’t burning. Use a mandolin for this step.

STEP 2. Brown onions. Cook, stirring occasionally, until the onions are evenly browned (Image 3). Remove to a plate.

STEP 3. Arrange potatoes. Add remaining oil and once hot, begin layer the potatoes evenly in the pan (Image 4).

Steps 5-8 of how to make fried potatoes and onions.

STEP 4. Add a lid. Cook potatoes undisturbed while covered to brown the first side (Image 5). Flip and cover again until cooked through.

STEP 5. Combine. Return onions to the pan and add seasoning (Image 6). Add butter and garlic and stir to coat (Image 7).

STEP 4. Garnish. Add green onion if desired and serve immediately (Image 8).

Cooked fried potatoes and onions in cast iron skillet.

Recipe Pro Tips

  • Peel your potatoes. I like to peel my potatoes because otherwise I find the peel comes off in a ring when cooking, which is sometimes a bit hard to eat and doesn’t look pretty.
  • Correct temperature. Keep an eye on the temperature so that you aren’t burning the potatoes. Browned is perfect, black is not!

Recipe FAQs

Is it best to boil potatoes before frying?

That isn’t necessary! I find it tricky to know how long to boil them to help with cooking but not make them mushy and fall apart. If you are slicing them thin enough, they will cook through just fine in the skillet.

Is it better to fry potatoes in butter or oil?

I always use a mix. Oil has a higher smoke point so it is best for starting out the cooking process. I then use butter to finish frying, because it adds the most amazing flavor. And because we are just using it at the end, it doesn’t have a chance to burn.

Should potatoes be soaked before pan frying?

When I use red potatoes, I don’t take this extra step. However, if you are using a starchier potato such as russet, you will want to soak them first to remove excess starch. They key is to then dry them completely before frying.

What to Serve with Pan Fried Potatoes and Onions

These fried potatoes are an amazing upgrade to your breakfast or brunch spread. Get busy and get cooking! I’d recommend some Homemade Biscuits, White Gravy recipe, and this Homemade Country Fried Steak.

Or if you’re making this slow cooker steak, it’s delicious to pair these together!

Cooked potatoes and onions on white plate.

Storage

Store any leftovers in an airtight container in the fridge for 3-5 days. They will turn soggy when cold, but can be revived on the stovetop or in the air fryer!

More Potato Recipes You’ll Love

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

Recipe

Fried potatoes and onions in cast iron skillet.
Print Pin
5 from 6 votes

Fried Potatoes and Onions

These fried potatoes are an amazing, crispy addition to your breakfast table, especially combined with the tender onions in this easy recipe.
Course Breakfast, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 239kcal
Author Jessica Burgess

Ingredients

  • 3 tablespoons cooking oil divided
  • ½ large yellow onion sliced
  • 3-4 red potatoes peeled and sliced into ¼-iInch thick slices
  • 1 teaspoon salt
  • ¼ teaspoon crushed red pepper flakes
  • 1 teaspoon fresh minced garlic
  • 1 tablespoon salted butter
  • Sliced green onions for garnish optional

Instructions

  • Heat a skillet over medium high heat; add 1 tablespoon of oil to the hot skillet.
  • Add onions and cook for 4-6 minutes until browned.
  • Once browned, remove onions from the skillet and set aside.
  • Reduce heat to medium low and add the remaining oil to the pan. When the oil is hot, place the potatoes in a single layer in the skillet. Then keep layering the potatoes into the skillet until all the potatoes are used.
  • Cover with a lid and cook undisturbed for 1-2 minutes before flipping so they can brown on one side. Once browned, flip and cover again. Continue to do this until most of the potatoes are browned; about 10 minutes.
  • Ad the onions back into the skillet along with the salt and pepper flakes. Flip and stir to combine. Let it cook for an additional 2 minutes, without the lid.
  • Lastly, add the butter and garlic. Stir and flip to coat all the potatoes in butter as it melts and let the garlic brown and become fragrant. This should take about 1-2 minutes. Be careful not to burn the garlic.
  • Garnish with green onion if desired and serve immediately.

Video

Notes

  • It is important to get the potato slices as even as possible for even cooking. Using a mandolin slicer is best for this.
  • If making a double portion use a large skillet so that you will have more surface area for browning.
  • I like using red potatoes for this dish because they have less starch and fry easier. If using a starchier potato you can soak the sliced potatoes in water and then dry before cooking to remove some of the starch.
  • For a less spicy dish substitute the red pepper flakes for black pepper or omit pepper completely.

Nutrition

Serving: 1serving | Calories: 239kcal | Carbohydrates: 27g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 8mg | Sodium: 636mg | Potassium: 761mg | Fiber: 3g | Sugar: 3g | Vitamin A: 136IU | Vitamin C: 15mg | Calcium: 23mg | Iron: 1mg

Buffalo Chicken Dip

Buffalo wings are a classic game-day appetizer, but sometimes you don’t want the mess. Enter, this Buffalo Chicken Dip with all the same spicy and creamy flavors without the messy fingers.

You’ll find the same flavors you love, in our buffalo chicken lasagna, buffalo chicken soup and buffalo chicken sliders, too! Or, for a hearty dish, this buffalo chicken pasta is a favorite too!

Chip pulling buffalo chicken dip out of a white dish with cheese stretching.

I love to serve a meal of just easy appetizers! Whether you are watching the big game or just having a fun dinner with family and friends, finger foods are a big hit. It allows everyone to have lots of variety on their plate without being over-stuffed.

Besides chicken, heat up some easy Cheeseburger Sliders to fill up your plate. And since you have chips out, salsa and guacamole will be great dips with Rotel Dip as well.

[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • Crowd pleaser: This is a great dip because it fits low-carb diets and can be dipped with veggies to stay gluten-free.
  • Make-ahead recipe: It’s easy to mix everything up and set the dish in the fridge until ready to bake and serve.
  • Easy to customize: Adjust the heat to your liking as well as change up the cheese for a new flavor experience.

Key Ingredients

Here’s what you’ll need to make this buffalo chicken dip:

Labeled ingredients for a buffalo chicken dip recipe.
  • Chicken – We are using cooked chicken because the dip is basically being heated, not cooked. Shredded or diced both work, but you’ll want it all small enough to scoop up with your dippers!
  • Cheese – I recommend a mix of mozzarella and cheddar, but you can use really any cheese here. A Mexican/fiesta blend or pepper jack cheese would be great options. Just use 2 cups total of shredded cheese.
  • Cream cheese – Use full fat, or the ⅓ reduced fat will work. Stay away from fat free as the texture won’t be right.
  • Dressing – The tang of blue cheese pairs well with buffalo, but if you aren’t a fan you can go ahead and use ranch dressing instead. You can skip the powdered ranch if using ranch dressing.
  • Sour cream – Again, be sure and use reduced fat or full fat here and not fat free for the best texture in your finished dip.
  • Hot sauce – This is what brings the heat so feel free to adjust to your liking! After mixing all the ingredients but before adding chicken is a great time to taste test and adjust.

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

How to Make Buffalo Chicken Dip

This Buffalo Chicken Dip couldn’t be easier:

  • mix ingredients
  • spread in a dish
  • bake to bubbly perfection

STEP 1. Make the base. Add everything except the chicken and green onions to a mixing bowl. Stir until well combined and mostly smooth.

Tip: After step 1 is a great place to taste test for heat. Also if you are using ranch dressing instead of blue cheese, feel free to leave out the powdered ranch until you see what this alteration tastes like.

STEP 2. Stir in chicken. Stir in the cooked chicken and green onions. The dip should be mostly smooth but some lumps of cream cheese are ok.

Close up of buffalo chicken dip in white pie dish, with cheese and green onions sprinkled on top.

STEP 3. Prepare dish. Spread the dip evenly in your prepared dish and pop in the oven until nice and bubbly.

STEP 4. Top and serve. Add remaining cheese to the top of the dip and continue baking until melted. Let rest 10 minutes before serving.

Chip pulling buffalo chicken dip up out of baking dish.

Recipe Pro Tips

  • Control the heat. Amp up or cool off the heat by changing how much buffalo sauce you use.
  • Make ahead. Layer everything up and store in the fridge, baked or unbaked, so you can serve it up quickly.

Recipe FAQs

Can I use canned chicken in this dip?

Yes – just be sure to drain well so the dip isn’t watered down. This is the perfect recipe to use canned chicken, leftover chicken, or specifically make extra with another meal to use here.

How do I make it less spicy?

You can control the spice level by adding less buffalo sauce if you like. If you’ve added too much buffalo sauce already, you can add more blue cheese dressing or ranch dressing to help calm the heat.

Can I make it ahead of time?

Yes you absolutely can. You can make the recipe up until the baking step, cover and refrigerate. When ready to cook and serve, remove from the refrigerator and bake. Do note: The baking time may differ since the ingredients will be cooler at the time of baking. Or, you can prepare the recipe as directed, bake and then allow to cool and store in the refrigerator. Then, when ready to serve later, simply reheat in the oven until heated through.

What Goes Best with Buffalo Chicken Dip

Chips, carrots, celery are all perfect options. I also love using pretzel crisps! Serve with other party foods for a great finger food spread, such as Crockpot BBQ meatballs or whipping up cheese dip for pretzels.

Storage

You can make this ahead as directed above, to serve it up quickly. However, freezing buffalo chicken dip isn’t recommended, as the cheese and dairy products can change in texture.

More Dip Recipes You’ll Love

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

Recipe

Close up of chip dipping in to buffalo chicken dip.
Print Pin
5 from 4 votes

Buffalo Chicken Dip

Creamy and spicy, this buffalo chicken dip is perfect for game day or any day!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 servings
Calories 180kcal
Author Jessica Burgess

Ingredients

  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 8 oz cream cheese at room temperature
  • ½ cup Franks Red Hot Sauce
  • ½ cup chunky blue cheese dressing
  • ¼ cup sour cream
  • 2 teaspoons ranch seasoning
  • 2 ½ cups chicken diced or shredded small
  • 2 green onions thinly sliced plus some for garnish

Instructions

  • Preheat the oven to 350*F and prepare a 9-inch pie plate or 5 cup baking dish by spraying with non-stick spray.
  • Add the cream cheese, Franks Red Hot, sour cream, blue cheese dressing, ranch seasoning, and half of the cheeses to a mixing bowl.
  • Blend until well combined; the mixture should be mostly smooth, but if there are few chunks, don't worry as they'll melt in the oven
  • Stir in the chicken and green onions.
  • Pour mixture into prepared dish and bake for 30-35 minutes
  • When the edges are bubbly and starting to turn brown add the remaining cheese on top of the dip. Bake for an additional 5 minutes.
  • Once cheese is melted, remove from the oven; let stand for 10 minutes before serving.

Notes

  • To Serve: garnish with sliced green onions, blue cheese crumbles, or drizzle extra Franks on top.
  • You can also make this recipe in a crock pot. Follow steps 1-4; for step 5 place the dip mixture into a crockpot and cook on high for 2 hours. 

Nutrition

Serving: 1serving | Calories: 180kcal | Carbohydrates: 3g | Protein: 8g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 667mg | Potassium: 73mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 477IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 0.3mg

Dorito Taco Salad with Catalina Dressing

This Taco Salad with Catalina Dressing is such an easy dinner recipe, that has tons of flavor! In less than 30 minutes, this taco salad recipe is ready for dinner, similar to this Doritos Nachos recipe!

Nacho Cheese chips (such as Doritos) combined with seasoned taco meat, iceberg lettuce, shredded cheddar cheese, Catalina salad dressing, optional green onions, and any of your other favorite taco toppings, make this one of our favorite dinner recipes and even salad recipes!

Taco salad mixed with Catalina dressing in a white bowl.

Any way I can get a salad in to my meal plan for the family, it’s a win! Yes, I may be adding Doritos to the salad, but that crunch combined with the softness of the ground beef and the cold crisp lettuce, is delicious.

[feast_advanced_jump_to]

Key Ingredients

Here’s what you’ll need to make this Catalina dressing taco salad! (Plus any other fun toppings you may want to include. I’ll give my favorite taco topping ideas below, too!)

Labeled ingredients for taco salad with Catalina dressing.
  • Ground Beef – Once the ground beef is cooked, you’ll want to drain any excess grease. You could also use ground turkey, chicken (like our chicken street tacos), or even ground pork if you prefer. Or, mix things up by using grilled shrimp, or even salmon, shredded beef (like in our shredded beef tacos) or juicy steak bites.
  • Chips – Our favorite chips for this recipe are nacho cheese chips (we also used them in this Dorito Chicken Casserole) but you may also choose to use other flavors, such as ranch, taco-flavored or plain! Or, you may also find that you want to use corn chips, such as Fritos like we used in this walking taco casserole.
  • Cheese – Shredded cheddar cheese is delicious on taco salad. We highly recommend shredded it yourself if you can but pre-shredded from the store is easier and a great option! You can also use pepperjack, fiesta blend shredded cheese or even shredded Colby Jack cheese.
  • Lettuce – Crispy, iceberg lettuce is a popular option for taco salad but you can also use romaine and even a mix of spinach and your favorite lettuce.
  • Seasoning – to keep things easy I used a storebought package of taco seasoning but you can also make your own taco seasoning out of spices that you probably have on hand!

Find a complete list of ingredients and amounts can be found in the recipe card below.

Instructions

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

If making this for dinner and want to make it as one big batch, it’s best to serve it right after mixing it all together since the lettuce can get soggy (even though my husband actually preferred it this way, so you may too).

Making it for a crowd? Taking it to a potluck? Keeping the items separately and combining them right before serving, is best. (Also see our other salad recipes for a crowd.) Or, you can also make individual servings by layering items together on each plate.

Image collage of steps for how to make taco salad with Catalina dressing.

STEP 1: Cook beef. Brown the ground beef in a skillet over medium heat, and drain any grease after it is fully cooked.

STEP 2: Taco seasoning. Mix the taco seasoning and cooked ground beef together. TIP: Some packets of taco seasoning call for water – and that’s ok to add it to this as well. However, we only add a splash of water instead of what the packet calls for, so it doesn’t make the taco salad watery.

STEP 3: Chop lettuce. Make sure your head lettuce has been washed, and dried (we love using this salad spinner), and chop or tear the lettuce in to small, bite-size pieces.

STEP 4: Assemble. Depending on how you plan to serve this taco salad, could depend on how you handle this step:

→ If serving to a crowd: it’s a great idea to place all of the chopped lettuce in to a large serving bowl or on a platter. Then, top with cooked seasoned taco meat, shredded cheese, crushed Doritos, and Catalina dressing, and toss then serve.

→ If serving individual servings: this recipe divides in to 4 separate servings really well. So using a ¼ of each ingredient for one serving (i.e. lettuce, taco meat, chips, cheese, dressing) on a serving plate/bowl, will help make sure that leftovers won’t get soggy whether you store them for later, or someone eats at a different time than you.

Bite of taco salad with Catalina dressing on a fork, above white bowl.

Taco Salad Topping Ideas

If you’re looking for more items to top your taco salad with, here are some of my favorite ideas, and you can find a bigger list in our taco bar ideas!

  • jalapenos
  • red onions
  • sour cream
  • nacho cheese sauce
  • salsa
  • taco sauce
  • refried beans
  • avocado
  • chili beans
  • peppers (red, green, orange, yellow)
  • corn, drained if canned

Recipe FAQs

Are Catalina and French dressing the same?

They’re similar, although Catalina tends to have a bit more ketchup than French dressing.

What’s the difference between taco salad and Catalina taco salad?

Regular taco salad doesn’t have Catalina dressing in it. The addition of Catalina dressing gives the taco salad a sweeter, fun, flavor.

What to Serve with Catalina Dressing Taco Salad

A delicious guacamole recipe, quick pico de gallo, or cowboy queso pairs wonderfully with taco salad and they can also be great additional toppings!

Or this cold taco dip is great for serving a crowd as well, and this hot taco dip next to a cool taco salad is a great pair!

How do you Store Leftover Taco Salad?

As I mentioned earlier, if you plan to have leftovers, it’s best to store the ingredients separately so the lettuce and chips do not get soggy. However, sometimes that’s not how it works out and you’ll have leftover taco salads that have already been mixed together, and that’s ok!

Simply store the individual ingredients in the refrigerator (besides the chips), or store the mixed taco salad in an airtight container and refrigerate for up to 3-4 days.

If you find that you have leftover taco meat that you won’t be using for a taco salad, here are my favorite ways for using leftover taco meat.

More Taco Recipes You’ll Love

If you’re a taco lover like we are in our house, I know you’re going to also love these taco reader favorites:

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

Recipe

Close up of taco salad with Catalina dressing on a fork.
Print Pin
5 from 4 votes

Taco Salad with Catalina Dressing

Taco salad with Catalina dressing takes traditional taco salad flavor to the next level with the crisp lettuce, tender beef and cheese, and crunchy Doritos!
Course Dinner, Main Course, Salad
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 1102kcal
Author Jessica Burgess

Ingredients

  • 1 pound ground beef
  • 1 packet taco seasoning
  • 1 head of iceberg lettuce
  • 1 cup shredded cheddar cheese
  • 2 cups Catalina dressing
  • 9.75 ounce bag of nacho cheese chips, crushed such as Doritos
  • chopped green onions optional

Instructions

  • First, cook ground beef in a skillet on a the stove, over medium-heat, mashing and breaking in to small pieces until the meat is no longer pink. If there's grease after cooking, drain the grease.
  • Next, add package of taco seasoning and a splash of water and stir to combine. Allow meat to cool.
  • Wash lettuce and allow it to dry, and chop in to bite-size pieces.
  • If serving as a large batch, place chopped lettuce in a large bowl, or large platter. Top with all of the taco meat, shredded cheese, crushed Doritos, and Catalina dressing. Toss until thouroughly mixed together. Top with chopped green onions if desired.
    If making individual servings, place a ¼ of the lettuce in a dinner plate or dinner bowl, and top with ¼ of all of the remaining ingredients, and toss until combined. Enjoy!

Video

Notes

Tips for Serving:
For Large Batch: If serving as a large batch, and/or for a crowd, it’s best to mix the ingredients together right before serving.
Make-ahead: This recipe is great for prepping the ingredients beforehand, and storing them in the refrigerator in separate containers for an easy dinner later.
 
 

Nutrition

Serving: 0.25batch | Calories: 1102kcal | Carbohydrates: 84g | Protein: 33g | Fat: 68g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 2987mg | Potassium: 513mg | Fiber: 5g | Sugar: 37g | Vitamin A: 1114IU | Vitamin C: 4mg | Calcium: 312mg | Iron: 4mg

Easy Homemade Pork Gravy Recipe with Drippings

This easy pork gravy recipe comes together to top your favorite recipes like fried pork chops, roasted pork tenderloin, and these sweet and smoky grilled pork chops.

Pork gravy in white gravy boat, sitting next to platter of pork tenderloin.

A simple blend of pork drippings, cornstarch, butter, seasonings, and our favorite optional touch, Worcestershire sauce, make up this easy recipe. It will surely be your new go-to side dish recipe for your favorite pork recipes (skip the lemon juice in this broiled pork recipe if using this gravy), or even on top of side dishes like these fried potatoes and onions.

Making a gravy recipe may sound difficult but we like to keep things simple and easy around here, without sacrificing the flavor. Our white gravy recipe is not only easy but it’s delicious served on so many breakfast dishes and dinner dishes, as well.

Or for fun, we like to kick things up a notch and make gravies like this jalapeno gravy and this chorizo sausage gravy to top homemade biscuits with!

[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • It uses simple ingredients: With only a few simple ingredients, you more than likely have the ingredients that you need to make this easy gravy.
  • The flavor: Although the Worcestershire sauce is optional, it adds a kick of flavor that’s absolutely delicious. See below which brand we recommend for the best outcome, for the best gravy.
  • Ready in only 12 minutes: With such a quick cooking time, you’ll have homemade gravy to top your Instant Pot mashed potatoes and pork recipe, in no time!

Ingredients Needed

Ingredients for pork gravy recipe.

  • Pork Roast Drippings – These are the juices that are left after cooking pork. Typically, you’ll find these juices in the bottom after baking a cut of pork. (However, when we fry pork, we will use the pan drippings from that and make this fried pork gravy.)
  • Broth – Using pork broth would be best but I understand that this can be hard to find. So using my homemade chicken broth, beef, or vegetable broth will work, although it can alter the flavor of the recipe a bit.
  • Worcestershire sauce - This is optional, but I love the flavor it brings. We highly recommend using Lea & Perrine’s brand because it has the best flavor and provides a rich gravy.

How to Make Pork Gravy

Just a few simple steps to make this easy pork gravy, the best way!

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

Image collage showing the three steps of making pork gravy.
  • STEP 1. Mix the ingredients. Place the roast drippings, cornstarch, butter, salt, pepper, broth, and Worcestershire sauce into a medium saucepan and whisk together. It’s okay if it’s not mixed well, the ingredients will melt and mix together when placed on heat (Image 1).
  • STEP 2. Cook over medium-low heat to melt the butter until it melts, stir continuously. This should take about 5 minutes (Image 2).
  • STEP 3. Thicken. Allow the mixture to come to a simmer over medium heat and cook while stirring until it becomes a creamy gravy, which is about 2 minutes (Image 3).
Finished pork gravy being scooped out of sauce pan.

Tip: Using a whisk to help blend the cornstarch seems to work better than using a spoon.

Pork gravy cooked and ready in gravy boat.

Recipe FAQs

What is pork gravy made of?

Pork drippings, cornstarch, Worcestershire sauce, broth, butter, and a few seasonings, make a delicious pork gravy.

What sauce goes good with pork?

Pork roast gravy, made out of pork drippings goes well with pork. However, you can also serve other sauces with pork, like this teriyaki sauce recipe without ginger.

What is the secret to good gravy?

Using fats like butter and drippings, while cooking it slow and low, while watching it and stirring it often, can result in a good flavorful pork gravy recipe.

How do you fix thin gravy?

Pork roast dripping varies in consistency depending on how your pork was cooked and the ingredients used to prepare it. This can significantly affect the thickness of the gravy. You can add more cornstarch while stirring until the desired consistency is reached. Don't overdo the cornstarch though, it gets thick pretty quick!

What to Serve Pork Gravy With:

This beautiful gravy goes perfect over a boneless pork loin roast, baked pork steaks, boneless or bone-in pork chops, mashed potatoes or baby potatoes.

Storage

  • To store. Once the gravy has cooled completely, seal it in an airtight container and store it in the fridge for up to 4 days or in the freezer for up to 3 months. 
  • To reheat. Allow the gravy to thaw in the fridge (if applicable) before heating it over medium-low heat on the stovetop, whisking occasionally. Feel free to add a little extra stock or water to loosen it up. 
  • Can you freeze gravy? You can. Follow the recipe from start to finish, seal the gravy in a freezer-safe airtight container, and store it in the freezer for up to 3 months. Allow it to thaw in the fridge before reheating on the stovetop over medium-low heat. 
Pork gravy drizzled over cooked pork loin, sitting on white plate.

More Recipes You’ll Love

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

Recipe

Pork gravy in white gravy boat with ladle spooning it in to the dish.
Print Pin
5 from 2 votes

Pork Gravy

This easy pork gravy recipe is made using pork drippings, butter, cornstarch and a few other ingredients to create a delicious, sauce to go over pork.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 2 cups
Calories 209kcal
Author Jessica Burgess

Ingredients

  • 1 cup pork roast drippings (Or 2 cups if you have enough and omit the broth below.)
  • 2 ½ tablespoons cornstarch
  • 3 tablespoons butter
  • ½ teaspoons salt
  • ½ teaspoons black pepper
  • 1 cup broth pork, chicken, vegetable or broth (See notes)
  • ½ tablespoons Worcestershire sauce

Instructions

  • Mix the ingredients. Place the roast drippings, cornstarch, butter, salt, pepper, broth (if using), and Worcestershire sauce into a medium saucepan and whisk together. It's ok if it's not mixed well, the ingredients will melt and mix together when placed on heat. 
  • Cook over medium-low heat until the butter melts, stir continuously. This should take about 5 minutes.
  • Thicken. Allow the mixture to come to a simmer over medium heat and cook while stirring until the gravy thickens to your liking. About 2 minutes.

Notes

The type of broth that you use can alter the flavor a bit, so although pork broth would be best, I know that can be hard to find. So using a broth such as chicken, vegetable or beef are substitutes if needed.

Nutrition

Serving: 0.25cup | Calories: 209kcal | Carbohydrates: 11g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1655mg | Potassium: 132mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 533IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

Christmas Movie Night Ideas

Christmastime is filled with exciting parties, thoughtful gifts, holiday games, and memories made for a lifetime! If your family holds a Christmas movie night each year, and you’re looking for fun ways to celebrate, we’re sharing a list of easy ideas to make your movie might the best!

A big part of any Christmas movie night is the food, and having easy snacks and drinks ready makes it even more fun.

Collage of Christmas movie night ideas.
[feast_advanced_jump_to]

The Joy of Christmas Movie Nights

In a world of phones, video games, and all kinds of distractions, having a tradition of a Christmas movie night can be a great way to bring your family or group of friends together to celebrate the Christmas season, and spend quality time together.

Now, although spending time with others will be amazing in itself, you can make the night epic by adding in some of these suggestions to make it the best movie night ever!

Atmosphere

Creating the perfect atmosphere before the movie even starts can help get everyone in the mood!

  • Cozy, cozy, cozy. We’re talking fuzzy blankets, pillows, bean bags, sleeping bags, or whatever else your room will need to make everyone feel cozy and comfortable during the movie.
  • Smells. Whether you’re making your favorite Christmas cookies recipe, simmering a pot of holiday smells, and that’s what’s adding the comforting smell to the room, or you have your favorite candle or air freshener (we use a Pura and use the seasonal scents), the smell of the room can help put the Christmas spirit in the air!
  • Decorate. If you have Christmas lights, a tree, tinsel, or garlands, you can decorate your space with any of these to help add some Christmas cheer!

Christmas Movie Night Snacks

You can’t have a Christmas movie night without yummy snacks! You can do a themed food night, like foods from the movie “Elf” or even do something fun like a taco bar or a nacho bar!

These easy snack ideas are perfect for a Christmas movie night and make hosting simple without a lot of prep.

Or, if Christmas-themed snacks are on the menu, here are some of our favorites:

Christmas Movie Night Drinks

Keep the holiday spirit alive with drinks for the kids and even the adults! From punch recipes, hot drinks, and even cocktails, these are our favorites for serving alongside movie night food:

Christmas Pajamas

Part of the Christmas tradition in our house is buying new Christmas pajamas for the kiddos to open on the night of Thanksgiving. (TIP: Buy pajamas that are Christmas colors but not necessarily “Christmas” specific, so they can wear them all year!)

Where to get Christmas pajamas? We love getting them at Old Navy or The Children’s Place for the kids and the adults.

Christmas Movies

There are so many fun movies to choose from for a Christmas movie night! Whether romance is in the air, comedy, or more of a heartwarming feel, here are some great Christmas movie night ideas to choose from:

Classics:

  • “It’s a Wonderful Life”
  • “A Christmas Story”
  • “A Christmas Carol”
  • “Miracle on 34th Street”
  • “Rudolph the Red-Nosed Reindeer”
  • “A Charlie Brown Christmas”
  • “Scrooged”
  • “Meet Me in St. Louis”

Family Favorites:

  • “Home Alone” series
  • “The Polar Express”
  • “The Nightmare Before Christmas”
  • “Jingle All the Way”
  • “The Santa Claus” series
  • “Elf”
  • “Fred Claus”
  • “Dr. Seuss’ How the Grinch Stole Christmas”
  • “The Muppet Christmas Carol”
  • “The Polar Express”
  • “Jack Frost”
  • “Deck the Halls”
  • “Christmas with the Kranks”

Adult Comedy and Romance:

  • “National Lampoon’s Christmas Vacation”
  • “Four Christmases”
  • “Bad Santa”
  • “Love Actually”
  • “The Family Stone”
  • “The Holiday”

Activity Ideas

Love doing an activity while watching movies? This could be making crafts, exchanging gifts, or playing games! Here are some of our favorite ideas for keeping the fun going during the movie or after it’s over:

Christmas Party Ideas

Or if you’re watching a holiday movie during your annual Christmas party, here are some of our favorite Christmas parties that we’ve hosted, to give you some ideas:

Party Favors & Hostess Gifts

When guests arrive, it would be a lot of fun to give them their own movie night box! Fill it with goodies like candy-covered chocolates, a bottle of soda with a festive paper straw, popcorn (in a cute little jar), and brown paper bags to make their popcorn!

Red Box Movie Night Gift Idea fantabulosity.com

This holiday baking kit (on a smaller scale) would be so cute to give as party favors! Or, package up some of the Christmas Sugar Cookie Fudge in small plastic bags would be a great treat to send them with!

If you have a hostess, easily whip up this DIY Sangria Gift Kit that will be the gift that keeps on giving!

Wrap-Up

No matter if your movie night is full of guests, treats, activities and funny movies… or if it’s a low-key night at home with your loved ones, watching your favorite heartfelt movie, remember the reason for the season and have a wonderful evening!

Old Fashioned Sloppy Joes Recipe

Do you have favorite old-fashioned recipes from your childhood? Sloppy Joes is one of mine – it was always a really great family dinner recipe! Let’s make this homemade recipe to relive those days!

But make sure you also give these sloppy joe sliders a try too because they are the perfect large crowd party food, or even just a fun twist on the classic sandwich recipe.

Old fashioned sloppy joes on a bun, sitting on white plate.

Are you a fan of beef? It’s often a favorite meat in many households, and I especially love to use it in sandwiches! A classic French Dip made in the Instant Pot is a great option, and I also love the ease of layering up Roast Beef Sliders.

This recipe is a great budget-friendly option where the beef is still the star. There are so many ways to use ground beef, and this saucy sandwich is no exception! I also use it in my Asian sloppy joes.

[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • It uses a few ingredients: Some pantry seasonings take this sauce up a notch!
  • Make-ahead recipe: Double this and set half aside before serving dinner and you’ll have a dinner stashed in the freezer!
  • Ready in only 30 minutes: Just simmer on the stove while you gather up some side dishes and dinner is served. Almost as fast as our cheeseburger subs that you’ll want to make too!
  • If you love easy family dinners, you’ll find more ideas in these old-fashioned dinner recipes.

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 old fashioned sloppy joes.
  • Ground beef – Use a lean ground beef and there won’t be any grease to drain.
  • Tomato sauce – Check the salt level here and adjust any added salt as needed.
  • Ground mustard – Dry mustard is a great spice to keep on hand for dishes like this or adding to macaroni and cheese.
  • Pepper and onion – Did you know you can freeze these? Dice the whole green pepper and onion and freeze the second half, labeled so you know to use it next time you make this recipe!
  • Worcestershire sauce – Adds the perfect umami as well as a hit of salt to enhance flavor. Check ingredients if you need gluten-free.
  • Brown sugar – Sloppy Joes often have a hint of sweet in them, which is why we add just a touch!

Substitutions

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

  • Buns – serve on your favorite buns, whether wheat or gluten-free. You can also serve over pasta or potatoes like a chili sauce.
  • Meat – you can use ground chicken or turkey, or a combination here instead.
  • Pepper – green is the classic or typical here, but you can also reach for a red bell pepper too!

How to Make the Best Sloppy Joe Recipe

All we do here is season, simmer, and serve!

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

Steps 1-3 of how to make old fashioned sloppy joes.

STEP 1. Sauté veggies. Give the onions and peppers a quick turn in the pan to soften (Image 1).

Tip: This recipe uses half an onion and half a pepper. You can freeze the other halves together in a bag ready for another time!

STEP 2. Add sauce. Add the remaining ingredients and stir to combine (Image 2). Simmer until desired thickness is reached (Image 3).

Old fashioned sloppy joe sandwich on white plate, next to potato chips.

Recipe Pro Tips

  • Thin it out. Meal not “sloppy” enough? Add up to ¼ cup water with the tomato sauce for a thinner sauce. Or – simmer longer for a nice thick sauce!
  • Lean beef. I used an 85/15 mix and I didn’t need to drain much at all. You can use whatever you like, just be aware that you may need to drain grease before adding sauce.

Recipe FAQs

What’s the difference between Sloppy Joes and Sloppy Janes?

They have the same sauce! The only difference is a Jane has ground turkey instead. So if you feel like lightening up your meal, go ahead and reach for some poultry instead of ground beef.

Do you drain the meat when making sloppy joes?

It all depends on the fat content of your meat, and whether you are using turkey, chicken, or beef. The meat is browned first and then it’s time for draining if necessary. This way you aren’t removing any seasonings or sauce!

What is Sloppy Joe sauce made of?

A savory and sweet tomato-based sauce, grab some plan tomato sauce and doctor it up with brown sugar and Worcestershire plus a few seasonings. Some people add a squirt of ketchup for that touch of sweetness!

What is a substitute for Sloppy Joe sauce?

Grab that bottle of barbecue sauce from the fridge! This is a sauce made with vinegar and sugar, which gives us the sweet vs savory we are looking for. You could try doctoring up your own sauce with bbq sauce and a bit of tomato paste, or even a bit of ketchup. And with all that sweet, you’ll want to dash in some umami such as Worcestershire or even soy sauce.

What to Serve with The Best Sloppy Joes

Some people love to top their sandwiches with a slice of cheese or some bread and butter pickle slices. You could also try a scoop of slaw for a great texture contrast!

Serve these sloppy joes with a side of blue cheese dip, this easy Elote dip or this old-fashioned macaroni and tomatoes recipe!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, let cool completely before transferring to a bag or freezer-safe container for up to 3 months. Defrost overnight before reheating.

I prefer to reheat in a skillet for the best flavor. Add a splash of water or beef broth to loosen things up if needed. You can also microwave leftovers, but be sure and use a cover of some sort to combat splatter!

More Ground Beef Recipes You’ll Love

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

Recipe

Old fashioned sloppy joes on a bun, sitting on a white plate.
Print Pin
5 from 6 votes

Old Fashioned Sloppy Joes Recipe

This old fashioned sloppy joe recipe is easy to make and so full of flavor. Serve on a hamburger bun, and with your favorite side dish for a delicious dinner!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 233kcal
Author Jessica Burgess

Ingredients

  • 1 tablespoon olive oil
  • ½ medium yellow onion diced
  • ½ medium green bell pepper diced
  • 1 pound lean ground beef
  • 1 can tomato sauce 15 ounces
  • 2 tablespoons Worcestershire sauce
  • 1 ½ tablespoons brown sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon ground mustard
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

  • Set a large skillet over medium high heat and add the oil. Saute the onions and bell pepper until they begin to soften, about 4-5 minutes.
  • Add ground beef and cook until browned (may not be cooked through yet), using a wooden spoon to break up any chunks. This should take about 5 minutes.
  • Add remaining ingredients and stir well to combine.
  • Bring the mixture up to a boil, then reduce heat to low. Simmer until desired thickness is reached, about 10-15 minutes.
  • Serve hot on your choice of buns.

Notes

  • If you like a wetter sauce, add up to ¼ cup water with the tomato sauce.
  • If after 15 minutes the sauce isn’t thick enough for your liking, you may simmer longer, over low heat to ensure it doesn’t burn.
  • Sloppy joes are traditionally slightly sweet, but you may reduce the brown sugar as desired.

Nutrition

Serving: 1sandwich | Calories: 233kcal | Carbohydrates: 12g | Protein: 16g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 764mg | Potassium: 644mg | Fiber: 2g | Sugar: 8g | Vitamin A: 533IU | Vitamin C: 17mg | Calcium: 40mg | Iron: 3mg

Tree Forest Winter Cupcakes

These winter cupcakes are incredibly easy to assemble, especially because they use store-bought cupcakes. However, feel free to make your own cupcake recipe but you’ll want to use white frosting to mimic the snow!

Oh my gosh, how easy and cute! Tree Forest Winter Cupcakes

As a “semi-homemade,” kind of gal… you can guess how much I adore these little tree forest winter cupcakes.

If you’re hosting a winter-themed birthday party, organizing a holiday event, or just want to top your kitchen counter tops with an adorable cake stand of cupcakes for Winter… then a winter forest cupcake may be JUST the thing that you need.

They are incredibly easy to assemble, especially if you go the route that I usually like to take.

Ingredients

Ingredient for winter cupcakes, sitting on kitchen counter.

Store-Bought

I am such a sucker for store bought items, that I can add some “flair,” to, to make life and entertaining a little easier. If you’ve been around and have seen any of the parties that I style for brands and myself, then it’s NO secret that semi-homemade and store-bought items are my best friend. I’d rather spend time decorating and styling, than cooking and baking. Grab plain white cupcakes at the store, and you have a blank canvas to get creative!

Winter cupcake sitting on blue plate.

Assembly & How-To

Cupcakes: We simply grabbed plain white cupcakes with white icing from the bakery department at our local grocery store.

Rosemary: This herb is my BEST friend in the Winter. (Well, anytime of the year really.) It looks like evergreen, smells amazing, and is overall a BEAUTIFUL herb. Turning a rosemary sprig, upside down, stick the rosemary in to the top of the cupcake.

Fresh rosemary placed in to the top of a cupcake.

Powdered Sugar: With the resemblance of snow, a little powdered sugar sprinkled on top of a dessert can really “dress,” it up! Barely sprinkle a little powdered sugar over the top of the cupcakes and rosemary… being a little messy if your space allows for a “snowy” look.

Snowy cupcakes with fresh rosemary sitting on top.

Done! That’s it! 

Even though these are as easy as pie to assemble, I still think they’re my favorite project this year. Perhaps that’s WHY they’re my favorite.

I WILL be finding a way to use these for a future party that I style.

Vanilla cupcakes sitting on blue plate, with rosemary leaves in the top.

Storage

You’ll want to store any leftover cupcakes in an airtight container or the frosting will dry-out and become hard.

A Woodland Themed Birthday Party???

If you’ve made your way here because you’re styling a Woodland Themed Party, you’ll want to see the Woodland Friends Party that I styled for my son’s first birthday. It was a HOOT! (Pun very intended.)

Woodland Friends First Birthday Party Dessert Table - https://fantabulosity.com

Free Party Planning Checklist

Make sure you download your FREE Party Planning Checklist before you head out too! It’s a life saver when it comes to throwing and hosting parties!

free party planning checklist

Recipe

Winter cupcakes sitting on kitchen counter.
Print Pin
Be the first to rate!

Winter Cupcakes

These winter cupcakes are easy! Use store-bought cupcakes if you wish, and in minutes you have an adorable treat for parties or for an after-school snack!
Course Dessert
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 cupcakes
Calories 177kcal
Author Jessica Burgess

Ingredients

  • 4 vanilla frosted cupcakes Or any amount you prefer
  • 1 package fresh rosemary One package may have more rosemary than needed for 4 cupcakes.
  • 3 tablespoons powdered sugar

Instructions

  • Cut any large pieces of fresh rosemary down in to smaller sizes so they fit on top of the cupcakes better.
  • Gently flip a piece of rosemary upside down and stick it in to the top of the cupcake. Repeat for all of your cupcakes.
  • Sprinkle each cupcake with a pinch of powdered sugar.

Notes

Make sure you store any leftover cupcakes in an airtight container to make sure they don’t become stale.
You can make as many cupcakes as you like but just make sure you get enough rosemary and powdered sugar to make them all!

Nutrition

Serving: 1cupcake | Calories: 177kcal | Carbohydrates: 31g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 141mg | Potassium: 43mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 30IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 1mg

Easy Chocolate Turtle Cookies Recipe

Turtle Cookies: Imagine sinking your teeth into a cookie that perfectly balances a crunchy exterior with a soft, gooey caramel center, combined with chocolate and a sprinkle of chopped pecans.

This isn’t just any cookie recipe, they’re Caramel Turtle Cookies – a sweet delight that embodies indulgence. This easy dessert recipe is not only easy to follow, but also fun to make, offering you a fantastic opportunity to whip up a batch of our favorite cookie recipe right in your own kitchen. 

Turtle cookies on a white surface.

Looking for more ideas for cookie recipes to make? You could try these Key Lime Pie Cookies - Crumbl Copycat for something tangy and delicious. Or go with a classic and make a batch of Rocky Road Cookies, or similarly, these Devil’s Food Cookies that also use a chocolate cake mix.

[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • Perfect for any occasion: Whether you’re hosting a holiday party or just craving a sweet treat, these cookies are a perfect choice. They look and taste fancy, but they’re surprisingly easy to make!
  • Delicious and versatile: The combination of chocolate, soft caramels, and pecans is heavenly, but feel free to experiment with other fillings or toppings. Swap the pecans for almonds, or add a sprinkle of sea salt on top for an extra flavor boost. They resemble the Twix cookies that are popular on the blog.
  • Great for sharing: These tasty cookies make the perfect gift. Deliver a batch to a friend or neighbor to brighten their day, or bring them to a potluck for a dessert that everyone will love. These chocolate turtle cookies make the perfect holiday cookie for cookie exchanges.

What Are Turtle Cookies?

Turtle Cookies, as the name might suggest, do not have anything to do with the beloved shelled reptiles. These decadent treats draw inspiration from the classic Turtle Candy, a sweet concoction of caramel, chocolate, and pecans. 

Each bite of a Turtle Cookie encapsulates these three key components. Beginning with a sturdy cookie base, often chocolate-based to complement the other two elements, you’ll find rich caramel chunks, much like the caramel filling in the original candy. Finally, the best part, the cookie also has pecan pieces, adding a delightful crunch that contrasts beautifully with the soft caramel and rich chocolate. 

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 turtle cookies.
  • Chocolate Cake Mix – This versatile ingredient is your secret weapon for these cookies, providing a deep and rich chocolate flavor without the fuss of combining cocoa and flour. 
  • Caramel Bits – These small morsels melt beautifully into the cookie, creating that dreamy caramel center. Here’s a tip: make sure to keep your caramel bits at room temperature before adding them to the mix. This ensures they melt evenly and prevents the formation of any hard, chewy bits.
  • Pecans – Pecans add a lovely crunch and pair perfectly with caramel and chocolate. Toasting them beforehand will bring out their flavor even more. Just remember to let them cool before adding to your dough!
  • Semi-Sweet Chocolate Chips – These add an extra chocolatey punch to your cookies. If you’re a chocoholic, feel free to substitute them with dark chocolate chips for an intense cocoa flavor. But remember, they are sweeter than dark chocolate, so balance is key to avoiding an overly sweet cookie.

Substitutions

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

  • Chocolate Cake Mix – If you’re out of chocolate cake mix, a blend of all-purpose flour, cocoa powder, sugar, baking powder, and a little salt can do the trick. For a gluten-free version, you can use a gluten-free flour mix and add cocoa powder to it.
  • Caramel Bits – If you don’t have caramel bits, feel free to use soft caramel candies. Cut them into small caramel pieces so they melt just as nicely. For a vegan version, look for dairy-free caramels.
  • Pecans – Walnuts or almonds make excellent substitutes for pecans. If you’re catering to a nut-free diet, consider using pumpkin seeds or sunflower seeds to keep that lovely crunch.
  • Semi-Sweet Chocolate Chips – If you’re out of semisweet chocolate chips, dark chocolate chips or chopped dark chocolate can be used instead. For a dairy-free alternative, opt for dairy-free dark chocolate. Remember, the aim is to maintain the balance of flavors, so adapt according to your taste buds.

Variations

  • Cookie Base Variation – Why not switch things up a bit? Instead of sticking to the original chocolate cookie base, you could try a vanilla or red velvet cake mix for a fun twist. Imagine a red velvet Turtle Cookie for Valentine’s Day – now that’s a creative treat everyone will talk about!
  • Filling Variation – Are you a fan of peanut butter? Try adding a dollop of it to the center of your cookies for a delicious surprise. Just remember to adjust the amount of caramel accordingly to ensure the cookie isn’t too gooey.
  • Topping Variation – For a festive spin during the holiday season, a great addition is a tiny amount of crushed peppermint candy sprinkled on top of the cookies right after they come out of the oven. The heat will slightly melt the candy, infusing your cookies with a subtle minty flavor that pairs wonderfully with the chocolate.
  • Vegan Turtle Cookies – Yes, it’s possible! Use a vegan cake mix for the base, dairy-free caramels for the filling, and a sprinkle of sea salt instead of pecans for the topping. Trust me, these vegan variations are just as delicious!

How to Make Turtle Cookies

This turtle cookies recipe is broken into 2 components:

  • prepare the ingredients
  • bake the cookies

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

STEP 1: Prepare the equipment. Set your oven to a temperature of 350 degrees F. Prepare two cookie sheets by lining them with parchment paper.

STEP 2: Toast the pecans. Take a small skillet and toast the pecans over medium heat for around 4-5 minutes until they become fragrant. This step can be skipped but is advisable for the best flavor. (Image 1)

Steps 1-5 of how to make turtle cookies.

STEP 3: Mix the cake mix. In a large bowl, combine cake mix, eggs, and oil. Ensure all ingredients are blended well. The resulting dough will be thick. (Image 2)

STEP 4: Add the other ingredients. Include ½ cup of each caramel bits, toasted pecans, and chocolate chips into the dough. Ensure they are evenly distributed. (Image 4)

STEP 5: Portion out the cookie dough. Using a large cookie scoop, portion out cookie dough balls onto your prepared cookie sheets. Allow at least two inches of space in between each cookie to account for spreading during baking. Press the remaining pecans, caramel bits, and chocolate chips on top of the cookie dough.

Turtle cookie dough on baking sheet and parchment paper.

STEP 6: Bake cookies. Place the cookies in the preheated oven for 11-13 minutes. The cookies are done when the edges are set, but the middle remains soft.

STEP 7: Cool and serve. After baking, leave the cookies to cool on the sheets for 10 minutes. Then, move them to a wire rack to finish cooling.

Baked turtle cookies, stacked on top of one another.

Recipe Pro Tips

  • Cold Dough is Key. If your dough is too soft or warm, your cookies might spread too much during baking. Keep your dough chilled right up until it’s time to pop them in the oven. I learned this the hard way during one hectic school holiday!
  • Don’t Overmix. When combining your ingredients, mix just until they come together. Overmixing can lead to dense, tough cookies. We all want soft, chewy cookies!
  • Rotate Your Baking Sheets. To ensure an even bake, rotate your baking sheets halfway through. Especially if you have a naughty oven like mine that loves to play hot and cold!
  • Keep An Eye on Your Cookies. All ovens vary slightly in temperature. Start checking your cookies a couple of minutes before the advised baking time. Nothing smells worse than burned chocolate, believe me!
Bite taken out of turtle cookie on white parchment paper.

Recipe FAQs

Can I use store-bought cookie dough for Turtle Cookies? 

Absolutely, you can! If you’re short on time, store-bought chocolate cookie dough can be a great shortcut. Just remember to add the caramel bits, pecans, and chocolate chips to the dough before portioning and baking.

What can I do if my dough is too sticky to handle? 

If you find the dough too sticky to handle, chill it in the refrigerator for about 30 minutes. This will make it easier to form into balls and will also help prevent the cookies from spreading too much during baking.

Why are my cookies coming out too flat? 

The culprit could be too much butter or oil, dough that’s too warm when it goes into the oven or an oven that’s not hot enough. Make sure you’re accurately measuring your ingredients, chilling your dough before baking, and preheating your oven to the right temperature.

My cookies didn’t turn out as chewy as I’d like, what went wrong? 

A key factor to achieving chewy cookies is not overbaking them. Pull them out of the oven when the edges are set, but the middle still looks a little underdone. They’ll continue to cook from the residual heat as they cool on the baking sheet, resulting in perfectly chewy cookies.

Can I use a different kind of nut in my Turtle Cookies? 

Definitely! Feel free to experiment with other nuts like almonds or walnuts. Just remember to toast them first to bring out their flavors.

What to Serve with Turtle Cookies

Turtle cookies, with their harmonious blend of chewy caramel, crunchy pecans, and rich chocolate, are a dessert superstar in their own right. However, pairing them with the right beverages or other treats can elevate your snacking or dessert experience to new heights. 

  • Dairy-Free Almond Milk Latte: This creamy, frothy milk alternative complements the richness of the cookies perfectly, offering a smooth and subtle nutty flavor. Plus, who can resist the charm of a warm cookie paired with a frothy latte?
  • Vanilla Ice Cream: A scoop of classic vanilla ice cream served alongside a Turtle Cookie is a match made in dessert heaven. The cool creaminess of the ice cream balances the rich chocolate cookies, the chewy intensity of the cookie, creating a delightful contrast. For a fancier touch, you could even create an ice cream sandwich with two Turtle Cookies! 
  • Berry Fruit Salad: For a guilt-free accompaniment, a fresh berry salad works wonders. The tartness of the berries counterbalances the sweetness of the cookie, providing a refreshing palate cleanser between bites. Strawberries, blueberries, and raspberries would all make excellent additions. 

Storage

After cooling completely, you can store the cookies in an airtight container or ziplock bag. Keep them at room temperature, where they’ll maintain their freshness for up to a week. 

If you’ve baked more than you can eat in seven days (I know, hard to imagine!), these cookies are also freezer-friendly. Simply place the cooled cookies in a freezer-safe bag or container. They can last up to 3 months in the freezer. Then, when you’re ready to enjoy them, just let them thaw at room temperature. Oh, and a small tip – remember to slip a small piece of parchment paper between each cookie to prevent them from sticking together.

You can freeze the cookie dough for up to three months. Scoop pieces of cookie dough onto a parchment-lined cookie sheet and place it in the freezer. Once frozen, transfer the dough to an airtight container or freezer bag. If baking the cookies from frozen, add 2-3 minutes to the baking time.

🍫 More Chocolate Recipes You’ll Love

If these cookies have left you with the urge for more delicious chocolate cookie recipes, here’s a couple to try. Make this simple No Bake Chocolate Pie for a delicious dessert that doesn’t need the oven. Or you could try this version of another classic dessert with this Chocolate Bread Pudding.

Make sure to check out these other dessert recipes that you’ll also love:

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

Recipe

Turtle cookies on white parchment paper.
Print Pin
5 from 1 vote

Turtle Cookies

These turtle cookies are not only easy but they use a cake mix to keep the ingredients needed, even easier! The chocolate and caramel combo you'll love!
Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 14 Cookies
Calories 146kcal
Author Jessica Burgess

Ingredients

  • 15.25 ounces box of chocolate cake mix
  • 2 large eggs
  • ⅓ cup vegetable oil
  • ¾ cup caramel bits divided
  • ¾ cup pecans roughly chopped, divided
  • ¾ cup semi sweet chocolate chips divided

Instructions

  • Preheat the oven to 350 degrees F.
  • Line two cookie sheets with parchment paper and set aside.
  • Toast the pecans in a small dry skillet over medium heat for 4-5 minutes or until toastyand fragrant. This step is optional but highly recommended.
  • Mix the cake mix, eggs, and oil in a large bowl until well combined. The mixture will be thick.
  • Fold in ½ cup each of caramel bits, toasted pecans, and chocolate chips.
  • Scoop the cookie dough on the prepared cookie sheets using a large cookie scoop.
  • Leave at least two inches between each cookie. The cookies will spread a good amount during baking.
  • Press the remaining pecans, caramel bits and chocolate chips into the top of the cookie dough.
  • Bake the cookies for 11-13 minutes or until the edges of the cookies have set. The cookies will form a dry crust but should still be soft in the middle.
  • Allow the cookies to cool on the cookie sheets for 10 minutes before transferring them to a wire rack to finish cooling.

Notes

Store leftovers in an airtight container for up to three days. I like to place my leftover cookies in the microwave for 5-10 seconds so the chocolate and caramel become salty.
The cookie dough can be frozen for up to three months. Scoop the cookie dough and place on a parchment-lined cookie sheet in the freezer. Once the cookie dough is frozentransfer to an airtight container of freezer bag. If baking the cookies from frozen add 2-3minutes to your bake time.
You can use a medium cookie scoop to make smaller cookies. If using a medium scoop, start checking for doneness starting after 8 minutes of baking.
If the cookie dough is too sticky to scoop, place it in the refrigerator for 20-30 minutes to firm up.
Use your favorite chocolate cake mix. I used Devil’s food chocolate cake mix for these cookies, but any chocolate cake mix will work.
If you cannot find caramel bits, you can use caramel candies cut into small pieces.
The semi-sweet chocolate chips can be substituted with milk or bittersweet chocolate chips.
This recipe was tested using Betty Crocker devil’s food cake mix, Kraft caramel bits, and Ghiradelli semi-sweet chocolate chips.
I highly recommend toasting the pecans before adding them to the cookie dough. Toasting the pecans amplifies their nutty flavor and makes them crispier, creating the perfect textural contrast to the soft cookie

Nutrition

Serving: 1cookie | Calories: 146kcal | Carbohydrates: 11g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 25mg | Sodium: 46mg | Potassium: 75mg | Fiber: 1g | Sugar: 9g | Vitamin A: 55IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 0.3mg

Chicken Bacon Ranch Sandwich Recipe

Chicken Bacon Ranch Sandwich: Chicken, bacon, and ranch. What more could you need in your beautiful sandwich dreams? Take a bite out of one of these mouthwatering sandwiches that are packed with crispy bacon and delicious rotisserie chicken salad and fall in love with your meal plan for dinner.

Chicken bacon ranch sandwich on white plate.

Big fan of the ranch + bacon combo? Check out this deliciously simple Chicken Bacon Ranch pasta or these Chicken Bacon Ranch Crescent Bites for even more of that flavor we all crave!

Or, if you want to see which one you like better, this Crack Chicken Sandwich recipe is similar but you may find that you prefer one over the other.

[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • Awesome way to use leftovers: Have leftover chicken or strips of bacon slices? Put them together and you have some yummy sandwiches!
  • Cheesy goodness: Not only does this recipe have both ranch and bacon flavors, but it has a good amount of cheesiness mixed in there too!
  • Ready in only 15 minutes: From start to finish, this recipe takes 15 minutes to put together. Perfect for a speedy lunch with only a few minutes of prep time that the whole family will love.

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 to make a chicken bacon ranch sandwich.
  • Bacon – We cooked our own bacon for this recipe
  • Cream Cheese – Make sure your cream cheese is softened for smooth mixing.
  • Sour Cream – This is what makes that amazingly thick and creamy ranch dressing for this recipe. Do not skip!

Substitutions

Here are some suggestions that can help if you need to substitute something in this recipe:

  • Sour Cream – For a healthier, higher protein alternative, use plain Greek yogurt!
  • Bacon – Not a fan of cooking your own bacon? Premade thick-cut bacon or bacon crumbles work just as well.
  • Rotisserie Chicken – If you’d rather cook your own skinless chicken breast or use chicken thighs, that works for this recipe as well. You just need 3 cups of some kind of shredded cooked chicken. I do not suggest chicken slices, just shredded chicken for this recipe.

Variations

The best part about this recipe? It can easily be dressed up! Here are some ideas:

  • Bring on the Heat – Kick this recipe up a notch with some diced jalapenos or your other favorite hot peppers.
  • Add in the Veggies – For some more fiber and vitamins, add in some chopped vegetables such as green peppers or cucumbers.
  • Cheese – Change up the cheese and use your favorite varieties. Cheddar cheese would keep things simple while some sharp cheddar, swiss cheese, or provolone cheese would really bump up the melty cheese flavor.

How to Make Crack Chicken Sandwiches

Making these delicious bacon-filled chicken sandwiches is super simple and can be broken down into three parts for the best of easy weeknight meals.

  • Making the cream cheese mixture
  • Adding in the chicken
  • Layering the sandwich

For added ease, I suggest shredding the chicken and cooking up the crispy bacon ahead of time. Store them in the fridge and you’ll be ready to make these sandwiches all week long!

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


To begin, make sure you have softened cream cheese. Softened cream cheese blends better and makes for a creamy base, whereas cold cream cheese straight from the fridge will lead to a lumpy base.

To soften cream cheese, just leave it at room temperature for about 30 minutes. If you’re in a hurry, you can also place the sealed package in a bowl of warm water for 10-15 minutes.

Steps 1-4 of how to make chicken bacon ranch sandwiches.

STEP 1. Mix. In a large bowl, mix together the ranch seasoning mix, Dijon mustard, cream cheese, sour cream, and shredded cheese until smooth. (Image 1).

STEP 2. Add Chicken. While the chicken is still warm (or re-heat), stir it into the cheese ranch mix until it is all well combined and smooth. (Image 2).

STEP 3. Layer the Sandwich. Start by spreading on the chicken mixture on your bottom bun and then top with chopped bacon and your diced green onion. (Images 3 + 4). This would also be when you’d layer on any other ingredients such as lettuce or chopped green peppers.

STEP 4. Serve. Serve this sandwich as is!

Chicken bacon ranch sandwiches on white platter.

Recipe Pro Tips

  • Serve right away. This recipe is best served cold so enjoy right away!
  • Best with good bread. The better the bun, the better the sandwich! Use a high-quality bun for a delicious sandwich.
  • Go the extra mile. Turn these sandwiches up a notch by toasting them on a hot griddle or your seasoned cast iron skillet.

Recipe FAQs

Should I eat my chicken bacon ranch sandwich warm or cold?

You'll want to mix the chicken with the cheesy ranch mix while the chicken is still warm. This allows the flavors to better sink into the meat. You can load up your sandwich roll and enjoy it while the chicken mixture is still warm but these sandwiches are just as good cold.

What is another variation I can make?

Instead of using rotisserie chicken, you can load a crock pot up with 2 large chicken breasts and mix in the cheeses and ranch seasoning. Cook on low for 3 hours or on high for 1.5 hours. When the chicken is done cooking, shred it, and assemble your sandwiches just as you normally would. 

Do I have to use store-bought bread or can I make my own?

You can 100% use homemade bread or sandwich rolls here. So satisfying!

Can I make this ahead of time and freeze it?

Yep! Follow the recipe up to the point of assembling the sandwiches. Seal the chicken filling in a freezer-safe airtight container and store it in the freezer for up to 3 months. Allow it to thaw before loading up your sandwiches. 

My cheesy ranch mix is salty.

Make sure you are using ranch seasoning mix and not the ranch dressing mix. When in doubt, check the label on the back and compare the sodium levels. Sometimes rotisserie chicken can be a bit salty too, so be sure to taste it before using it. 

What is chicken bacon ranch made of?

Well, as the name suggests, any recipe that focuses on “chicken bacon ranch” includes those three things! They also typically include varying kinds of cheese and some kind of carb (bread or pasta, for example).

Chicken bacon ranch sandwiches on wooden cutting board.

Bun Ideas for the Best Chicken Bacon Ranch Sandwiches

A classic bun might be the traditional go-to for these yummy bacon ranch chicken sandwiches, but there are so many other bun options to explore! Here are some yummy bread recipes that make for a good bun:

You could also use a sub sandwich roll to make a yummy chicken bacon ranch sub. Sticking with classic Brioche buns or Hawaiian rolls is also a good call. A great thing about this chicken bacon ranch sandwich recipe is that the options are endless!

What to Serve with Easy Chicken Bacon Ranch Sandwiches

This chicken recipe goes well with just about any side dish. My favorites to pair with this tasty shredded chicken sandwich are Macaroni Pasta Salad, Italian Chopped Salad, and Air Fryer Zucchini. You could also keep things simple and serve the sandwiches with some potato chips or french fries.

Storage

If you find yourself with leftovers, I highly recommend storing the chicken filling separately from the buns to prevent them from getting soggy. Here's how it’s done.

  • Refrigerator. Once the chicken has cooled to room temperature, seal it in an airtight container and store it in the fridge for up to 4 days. 
  • Freezer. Allow the chicken filling to cool to room temperature before sealing it in a freezer-safe airtight container and storing it in the freezer for up to 3 months. Allow it to thaw in the fridge before reheating. 

To reheat. Reheat the chicken filling in the oven, covered, at 300°F for 25 minutes, or pop it in the microwave. Microwave in 30-second intervals (stirring between each) until heated through. 

More Chicken Recipes You’ll Love

Big fan of all things chicken? Here are some tasty recipes that are packed full of flavor that center around some juicy chicken!

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

Recipe

Chicken bacon ranch sandwich on white plate.
Print Pin
5 from 3 votes

Chicken Bacon Ranch Sandwich

Chicken Bacon Ranch Sandwich: Thick cut bacon, creamy ranch dressing, and shredded rotisserie chicken make for the most delicious 15 minute sandwich recipe. Here is how to make the best shredded chicken sandwich!
Course Dinner, Lunch
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 Sandwiches
Calories 739kcal
Author Jessica Burgess

Ingredients

  • 3 cups shredded rotisserie chicken
  • 8 slices cooked bacon chopped
  • 2 tablespoons ranch seasoning mix
  • 1 teaspoon Dijon mustard
  • 8 ounces cream cheese softened
  • ¼ cup sour cream
  • ½ cup shredded Monterey Colby jack cheese
  • 4 sandwich buns
  • 2 tablespoons sliced green onion

Instructions

  • Mix. In a large bowl, mix together the ranch seasoning mix, Dijon mustard, cream cheese, sour cream, and shredded cheese until smooth.
  • Add Chicken. While the chicken is still warm (or re-heat), stir it into the cheese ranch mix until it is all well combined and smooth.
  • Make a sandwich. Spread the chicken mixture on each bun, top with the chopped bacon and green onion.

Nutrition

Serving: 1sandwich | Calories: 739kcal | Carbohydrates: 39g | Protein: 35g | Fat: 48g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 161mg | Sodium: 1497mg | Potassium: 426mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1170IU | Vitamin C: 2mg | Calcium: 251mg | Iron: 3mg

How to Boil Chicken Thighs

We’re sharing the easy steps on how to boil chicken thighs, whether they’re boneless, bone-in, frozen, or fresh!

Similar to how to boil chicken breasts, boiling a whole chicken, and how-to chicken drumsticks, this method for chicken thighs is just as easy!

Boiled chicken thighs in baking dish.
[feast_advanced_jump_to]

Enjoying the cooked chicken thighs just like they are, is a great easy dinner idea.

However, when using this cooking method, it’s also a great way to prep for easy meals similar to when cooking shredded chicken in the slow cooker. Cooked chicken can be used in recipes like this Frito Chicken Casserole or this Stove Top Stuffing Chicken Casserole.

Why You’ll Love This Recipe

  • Flexible: This method for boiling chicken thighs is flexible to where you can add different vegetables, spices, and herbs if desired.
  • Make-ahead recipe: Love making dishes ahead of time, or meal prepping? Boiling a large pack of chicken is a great way to secure cooked chicken for other recipes.

Ingredients Needed

Ingredients can vary for boiled chicken thighs. In this example, we’ve made chicken thighs, alone, with just water, and chicken thighs with vegetables and herbs.

Bone-in chicken thighs in packaging.

The above image shows a package of bone-in chicken thighs, whereas the image below shows boneless chicken thighs.

Boneless chicken thighs on white plate.

Why use boneless or bone-in thighs?

This could vary for different reasons. Some say bone-in chicken thighs are juicier and more affordable.

However boneless chicken thighs are easier for sandwich recipes and are still a juicy cut of chicken meat.

Substitutions

Substitution options are endless with boiling chicken thighs. They can be boiled by themselves or you can add your favorite fresh herbs, fresh vegetables, and spices. Here are some ideas that may help:

  • Onions
  • Fresh Thyme
  • Parsley
  • Bay Leaves
  • Celery

Equipment

A large stockpot that’s big enough to fit the chicken and any other ingredients you wish to put in with it, along with the amount of water that it needs, as well as allowing a lid to sit on top.

How to Make Bone-In Chicken Thighs

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

If you have bone-in chicken thighs, you’ll want to follow the cooking time below. You can boil them by themselves or like how we boiled them with carrots, rosemary, and spices for extra flavor.

Steps 1-4 of how to boil bone-in chicken thighs.

For Thawed Bone in Chicken Thighs

  1. Place chicken thighs in a large pot (one that is large enough to fit everything you plan to cook, as well as the water it will take to cover the chicken with about an inch of water above the top of the chicken) and season with salt and black pepper.
  2. Next, add in any other ingredients you wish to boil with the chicken thighs. We added 3 carrots, 1 tablespoon of minced garlic, and 3 sprigs of rosemary.
  3. Fill the pot with water, so that the water is about an inch of water above the top of the chicken.
  4. Turn the stovetop burner to high heat, to allow it to boil. When boiling, reduce heat to medium heat, cover with a lid, and allow to boil for 20 minutes or until the internal temperature of the thickest part of the chicken, reaches 165 degrees when checked with a meat thermometer.

For Frozen Bone in Chicken Thighs:

It could take up to 40-45 minutes for the frozen chicken thighs to cook to 165 internal temperature.

Boiled chicken thighs in baking dish, with carrots and rosemary.
  • Remove chicken thighs from the water, and serve or use for another recipe.

TIP: If you love a crispy skin, you can place the chicken thighs in a baking dish, and set the oven on “broil” and broil the chicken thighs for a couple of minutes or until they reach the desired golden-brown color that you desire.

How to Make Boneless Chicken Thighs

If you have boneless chicken thighs, you’ll want to follow the cooking times below. You can cook them by themselves or with spices, vegetables, and herbs like we used above.

Steps 1-4 of how to boil boneless chicken thighs.
  1. Place boneless chicken thighs in stock pot (one that is large enough to fit everything you plan to cook, as well as the water it will take to cover the chicken with about an inch of water above the top of the chicken) and season with salt and pepper.
  2. Fill the pot with water, covering the chicken so that there’s about an inch of water above the top of the chicken.
  3. Turn the stovetop burner to high heat, to allow it to boil. When boiling, reduce heat to medium, cover with a lid, and let simmer for about 10 minutes until chicken is done, or internal temp reaches 165 degrees.
    If frozen boneless chicken thighs: it could take up to 20-25 minutes to reach an internal temperature of 165 degrees.
  4. Remove the cooked chicken thighs from the water and enjoy or use them in other chicken recipes.
Boiled boneless chicken thighs on white plate, next to stock pot.

Spices and Sauces for Chicken Thighs

If you’re looking to serve these tender chicken thighs by themselves, you may like to serve them with more seasonings or your favorite sauce. Here are some ideas that you may find helpful:

How to Shred Cooked Chicken Thighs

If shredding the chicken, it’s easiest to shred cooked chicken when it’s warm. You can do this by using two forks, or if you have a stand mixer, it’s a great way to shred chicken fast. You can see below how using this whisk attachment on our stand mixer, shredded the chicken so nicely!

Stand mixer shredding warm chicken thighs.

Recipe Pro Tips

  • Cooking time can vary: Depending on the size of your chicken thighs, the cooking time can vary. Make sure the internal temperature reaches 165 degrees before serving.
  • Boil in chicken broth (optional): If desired, you can boil the chicken thighs in chicken broth instead, for more flavor.
  • Make broth. When boiling the chicken in water, it can make a homemade chicken broth that you can use to make easy homemade chicken noodle soup, buffalo chicken soup, or other soup recipes!
Boiled bone-in chicken thigh, being held by tongs up above the pot of chicken.

Recipe FAQs

How do you boil raw chicken?

Place the raw chicken in a stock pot with water covering it, and boil long enough that the internal temperature reaches 165 degrees.

How long does it take to boil chicken thighs?

If fresh, boneless chicken thighs, allow it to come to a rolling boil, and then reduce heat to medium, cover, and allow it to cook for about 10 minutes or until the internal temperature of the chicken thighs reaches 165 degrees.

Are boiled chicken thighs good?

Yes! It is so tender, and depending on what you boil it with, or how you serve it when cooked, it can be a new favorite cut of chicken.

What to Serve with Boiled Chicken Thighs

Boiled chicken thighs are delicious served with old-fashioned side dishes such as this pea salad, macaroni and tomatoes or with these delicious homemade biscuits.

Or, you can serve this boiled chicken thighs recipe on top of this cream cheese pasta for a great combination!

Storage

Leftover chicken thighs: Store cooled leftover chicken thighs in an airtight container and place in the refrigerator for 3-4 days.

Freeze: Once the chicken thighs have cooled, store them in a freezer-safe container or freezer bag, for 3-4 months.

Thaw: To thaw the chicken thighs, place them in the refrigerator to thaw.

More Chicken Thigh Recipes You’ll Love

Love cooking with chicken thighs? So do we! Here are some of our favorite chicken thigh dinner ideas:

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

Recipe

Boiled bone-in chicken thighs in white baking dish with rosemary and carrots.
Print Pin
5 from 3 votes

How to Boil Chicken Thighs

Boiling chicken thighs is a great and easy way to cook chicken, whether it's boneless chicken, bone-in chicken thighs, fresh or frozen.
Course Dinner, Main Course
Cuisine American
Diet Low Calorie, Low Fat
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 chicken thighs
Calories 2kcal
Author Jessica Burgess

Ingredients

  • 4 pounds chicken thighs bone-in or boneless, amount can vary
  • water enough to cover the chicken and other ingredients that you may choose to add, with at least one inch of water above the top of the chicken.

Instructions

For Fresh Bone in Chicken Thighs

  • Place chicken thighs in a large pot (one that is large enough to fit everything you plan to cook, as well as the water it will take to cover the chicken with about an inch of water above the top of the chicken) and season with salt and pepper.
  • Next, add in any other ingredients you wish to boil with the chicken thighs. We added 3 carrots, 1 tablespoon of minced garlic, and 3 sprigs of rosemary.
  • Fill the pot with water, so that the water is about an inch of water above the top of the chicken.
  • Turn the stovetop burner to high heat, to allow it to boil. When boiling, reduce heat to medium, cover with a lid, and allow to boil for 20 minutes or until the internal temperature of the thickest part of the chicken, reaches 165 degrees.

For Frozen Bone-In Chicken Thighs:

  • It could take up to 40-45 minutes for the frozen chicken thighs to cook to 165 internal temperature.
  • TIP: If you love a crispy skin, you can place the chicken thighs in a baking dish, and set the oven on "broil" and broil the chicken thighs for a couple of minutes or until they reach the desired golden-brown color that you desire.

For Fresh Boneless Chicken Thighs

  • Place boneless chicken thighs in stock pot (one that is large enough to fit everything you plan to cook, as well as the water it will take to cover the chicken with about an inch of water above the top of the chicken) and season with salt and pepper.
  • Fill the pot with water, covering the chicken so that there's about an inch of water above the top of the chicken.
  • Turn the stovetop burner to high heat, to allow it to boil. When boiling, reduce heat to medium, cover with a lid, and let simmer for about 10 minutes until chicken is done, or internal temp reaches 165 degrees.

For Frozen Boneless Chicken Thighs

  • It could take up to 20-25 minutes to reach an internal temperature of 165 degrees.

Nutrition

Serving: 2thighs | Calories: 2kcal | Carbohydrates: 0.003g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 2mg | Vitamin A: 1IU | Calcium: 0.1mg | Iron: 0.01mg

Southern Fried Chicken

Southern Fried Chicken: The best fried chicken is made up of two things: juicy meat and quality seasonings.

This Southern fried chicken recipe checks off the boxes. Get ready to take a mouth-watering bite into a perfectly fried, golden brown piece of chicken once you are done making this recipe.

Crispy fried chicken on black wire cooling rack.

Love some high-quality, classic southern dishes? You have to try out Southern Broccoli Casserole, Macaroni and Tomatoes, and some Southern Fried Pork Chops next!

[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • It uses a few ingredients: You likely have everything you need for this recipe already on hand which is so helpful!
  • It’s fairly inexpensive: Make this recipe super affordable by purchasing the cheapest cuts of bone-in chicken.
  • Ready in only 40 minutes: Talk about a quick and easy dinner idea! This restaurant-quality fried chicken is ready in 40 minutes or less.

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 southern fried chicken.
  • Bone-In Chicken – We used a whole chicken for this recipe (chicken breast, chicken thighs, and chicken wings)
  • Spices – These are what make or break the recipe. Do NOT skip!
  • Buttermilk – The key to some stellar fried chicken pieces is buttermilk.

Variations

While this recipe is originally prepared on the stovetop, you could also cook the fried chicken in the air fryer. We share the notes for such in the recipe card as well as here:

To air fry this fried chicken recipe, preheat the air fryer to 375 degrees F. and then place the chicken in a single layer on the bottom of the air fryer pan. Bake for four minutes, turn, and bake for another four or until the internal temperature reaches 165 degrees F.

Other recipe variations:

  • Seasoning – you could easily add to the seasonings listed (We don’t recommend taking any out). Add in some cayenne pepper or chili powder for an added kick or something like Dan O’s for some more flavor.
  • Turn up the heat – Add some hot sauce into the buttermilk mixture for some hot chicken!

How to Make the Best Fried Chicken

Making this fried chicken recipe is broken down into 3 components:

  • making the batter
  • soaking the chicken
  • frying the chicken

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

Image collage showing steps 1-4 of how to make Southern fried chicken.

STEP 1. Make the marinade. In a large mixing bowl, whisk together the buttermilk, mustard, salt, pepper, and smoked paprika. (Image 1).

STEP 2. Marinade the chicken. Place the chicken in the bowl with the marinade, toss to coat, cover the bowl with plastic wrap, and chill in the fridge for 4-6 hours. (Image 2).

Tip: Letting the chicken pieces hang out in the wet mixture for a bit will lead to more tender, juicier chicken. Highly recommend!

STEP 3. Make the breading. Whisk together the flour, onion powder, poultry seasoning, and garlic powder. (Image 3).

STEP 4. Dredge. Remove the chicken from the fridge and dredge each piece in the flour mixture before placing it on a wire rack. Let the chicken sit on the rack for about 15 minutes to allow the flour mixture to soak up the buttermilk mixture which will give you that great crispy flakey texture when frying your chicken. (Image 4).

Image collage showing steps 5-7 of how to make southern fried chicken.

STEP 5. Fry. Heat the oil in a large heavy-bottomed skillet or Dutch oven to 350-360°F and fry the chicken for 8-10 minutes on either side or until a meat thermometer inserted into the largest piece reads 165°F. Do not crowd the pan. Fry in batches if you need to. (Image 5 + 6).

STEP 6. Drain the oil. Transfer the fried chicken to a plate lined with paper towels to allow the oil to drain off.
(Image 7).

Southern fried chicken in white platter with white parchment paper underneath.

Recipe Pro Tips

  • Allow to slightly cool. Fried chicken right off the stovetop is HOT! Let it sit for a few minutes before eating.
  • Correct temperature. Always make sure cooked chicken has an internal temperature of 165 degrees F. before removing it from the heat source.
Close up of fried chicken leg on white rack.

Recipe FAQs

How long to fry fried chicken in a pan?

Fry your chicken for 7-8 minutes on each side over medium-high heat in oil on the stovetop. Make sure the internal temp reaches 165 degrees F. prior to removing from heat.

What are the best seasonings for fried chicken?

We recommend garlic powder, onion powder, smoked paprika, black pepper, salt, all-purpose seasoning, and dry mustard for the best flavor.

Can I use cornflakes as breading for chicken?

Absolutely! This is a common variation of this recipe. However, to get the best result for traditional Southern Fried Chicken, we suggest sticking with all-purpose flour.

What is the secret to good fried chicken?

A salty marinade is the key to tasty and juicy fried chicken. Add your salt right into your buttermilk mixture for the most flavor!

What kind of oil do you fry chicken in?

You can fry chicken in almost any oil with a high smoke point, but we recommend vegetable oil.

Why put chicken in milk before frying?

In short, it helps jumpstart the tenderization process.

What can I soak chicken in to make it tender?

We recommend buttermilk, however, you could also soak it in citrus juices, vinegar, or yogurt to get that tender, juicy chicken outcome.

Which cut of chicken is the best for frying?

Well, that all comes back to personal preference! While we love the white meat of chicken breast, many people we know enjoy the dark meat pieces (such as chicken thighs) instead!

What is another variation I can make?

You can make this Southern fried chicken in the oven. Marinade and dredge the chicken as you normally would, arrange it on a wire rack set above a baking sheet, and bake at 425°F for 45 minutes. Flip the chicken 15 minutes before the cook time is up. 

Do I have to use store-bought poultry seasoning or can I make my own?

You are more than welcome to make your own poultry seasoning if you want a little more control over your flavor profile. Store-bought is just so convenient! 

Can I make this ahead of time and freeze it?

Yep! Seal the marinating chicken in a freezer-safe airtight container and store it in the freezer for up to 3 months. When you are ready to fry, allow the chicken to thaw in the fridge. Once the chicken has thawed, whisk together the ingredients for the breading, dredge, and fry.

What size skillet did you use?

I used a 10 inch skillet but you could use a nice and sturdy, deep 12-16-inch skillet instead. You can use something smaller, you just might have to fry in more batches to prevent crowding the pan. You can also use a large dutch oven, this allows for a deeper fry because you can safely fill the dutch oven with more oil.

Can I skip the buttermilk?

You can. Buttermilk does a wonderful job of tenderizing the chicken but, if you are dairy-averse (or in a rush and want to skip the marinade), go ahead and leave it out. Just dip each piece of chicken in some flour, then in an egg wash, and then dredge in the seasoned flour mixture. 

How much oil do I need?

I used 2 cups of vegetable oil in my skillet. You just need it to go two inches up the sides of the skillet. You could use enough oil to fill a Dutch oven halfway if you'd like to use one. You'll get a more even fry that way but you will have to use a lot more oil and it will take longer to heat up. 

The breading fell off the chicken when frying.

Make sure you are adding the chicken to the oil when it’s already hot and ready! If you add the chicken to your oil before it’s ready, the breading will slide right off. Another thing, make sure you are not overcrowding your skillet. Every piece of cold chicken is going to bring down your oil temperature a bit.

What to Serve with Southern Fried Chicken

The only thing that can make this traditional fried chicken recipe any better are some good quality sides. Make sure to check out my recipes for Red Skin Potato Salad, Macaroni Chicken Salad, and Orange Fluff Salad for just that!

But the classic side dishes for fried chicken are mashed potatoes and white country gravy, or these easy fried onions and potatoes.

Close up of fried chicken on white platter.

Storage

Refrigerator. Once the chicken has cooled completely, seal it in an airtight container and store it in the fridge for up to 4 days. 

Freezer. Allow the chicken to cool to room temperature before sealing it in a freezer-safe airtight container and storing it in the freezer. It will stay good for up to 3 months. Allow the chicken to thaw in the fridge before reheating.* 

* Note that the breading is likely to fall off of your chicken upon thawing. For this reason, we prefer not to freeze my fried chicken, but the choice is yours.

To reheat. Arrange the chicken pieces in a single layer in a baking dish, cover with aluminum foil, and bake at 350°F for 10-15 minutes or until heated through.

More Chicken Recipes You’ll Love

If you love quality-made, juicy chicken recipes, we have you covered!

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

Recipe

Close up of southern fried chicken on white plate.
Print Pin
4.84 from 6 votes

Southern Fried Chicken

Deliciously simple and crazy crunchy, this classic Southern Fried Chicken recipe lives up to the hype. It is super tender and juicy; everything fried chicken should be!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 servings
Calories 475kcal
Author Jessica Burgess

Ingredients

  • 2 cups flour
  • 2 cups buttermilk
  • 3 pounds bone-in chicken (7-8 pieces of breasts, thighs, and legs)
  • 2 teaspoons garlic powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons dry mustard
  • 2 tablespoons all purpose seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 2 teaspoons salt
  • vegetable oil 2 inches in a large skittle or Dutch oven

Instructions

  • Make the marinade. In a large mixing bowl, whisk together the buttermilk, mustard, salt, pepper, and smoked paprika.
  • Marinade the chicken. Place the chicken in the bowl with the marinade, toss to coat, cover the bowl with plastic wrap, and chill in the fridge for 4-6 hours.
  • Make the breading. Whisk together the flour, onion powder, poultry seasoning, and garlic powder.
  • Dredge. Remove the chicken from the fridge and dredge each piece in the flour mixture before placing it on a wire rack. Let the chicken sit on the rack for about 15 minutes to allow the flour mixture to soak up the buttermilk mixture which will give you that great crispy flakey texture when frying your chicken.
  • Fry. Heat the oil in a large heavy-bottomed skillet or Dutch oven to 350-360°F and fry the chicken for 8-10 minutes on either side or until a meat thermometer inserted into the largest piece reads 165°F. Do not crowd the pan. Fry in batches if you need to.
  • Drain the oil. Transfer the fried chicken to a plate lined with paper towels to allow the oil to drain off.

Notes

To air fry this fried chicken recipe, preheat the air fryer to 375 degrees F. and then place the chicken in a single layer on the bottom of the air fryer pan. Bake for four minutes, turn, and bake for another four or until the internal temperature reaches 165 degrees F.

Nutrition

Serving: 1chicken wing | Calories: 475kcal | Carbohydrates: 28g | Protein: 29g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 757mg | Potassium: 441mg | Fiber: 1g | Sugar: 3g | Vitamin A: 460IU | Vitamin C: 0.1mg | Calcium: 91mg | Iron: 3mg

How to Boil Chicken Breasts

Boiling chicken breasts is easy and a great way to cook chicken to enjoy them as they are or to serve in other easy dinner recipes.

Much like boiling a whole chicken, boiling thighs, and boiling chicken legs, it’s easy to boil chicken breasts too.

Boiled chicken breasts sitting on white platter, in front of dutch oven.

If you’re planning to boil chicken breasts to use the chicken meat in other recipes, as we do with our slow cooker shredded chicken, you’ll love using this cooked chicken in this White Chicken Chili, Buffalo Chicken Lasagna, and this Taco Chicken Casserole.

[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • It’s easy: Boiling chicken breasts is so easy. Simply add water and chicken breasts to the stock pot and cook!
  • Versatile: We kept this tutorial for how to boil chicken breasts basic, as we weren’t sure how you’d use the chicken, so we kept the ingredients low. Feel free to adjust and add your favorites. See our suggestions below.
  • Ready in less than 30 minutes: In less than 30 minutes, you’ll have cooked chicken breasts ready to enjoy or to serve in other dishes.

Ingredients Needed

We only used salt, pepper, and chicken breasts in this tutorial but you can add other ingredients to fit your needs if desired. We’ve given suggestions below on what else you can add if you’d like a flavorful chicken.

Raw chicken breasts in the packaging, sitting next to salt and pepper.
  • Chicken Breasts – Sizes of chicken breasts can vary and it could change how long the cooking time is, if the chicken breasts are very large or very small. Boneless chicken breasts may take less time to cook than bone-in chicken breasts. However, you’ll find all of the cooking times below.

Substitutions and Variations

If you’d like to add other ingredients to flavor your chicken breasts while boiling, here are some suggestions that may help:

  • garlic
  • onions
  • fresh herbs – such as rosemary, thyme, parsley
  • bay leaves
  • carrots
  • celery

Equipment

Large stockpot or Dutch oven that’s big enough to house the chicken and any other ingredients, while keeping in mind that water will need to be used to cover the breasts completely.

How Long to Boil Chicken Breasts

There’s not much to boiling chicken breasts because it’s really easy!

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

Steps for how to boil chicken breasts on the stove.

STEP 1. Add chicken. Place chicken breasts in a large stock pot of dutch oven. (Image 1).

STEP 2. Add salt & pepper. Next, season the chicken breasts with salt and pepper. The amount can depend on your desired flavoring. (Image 2).

Tip: Remember that you can always add salt and pepper after they’re cooked but you can’t take it away. However, adding water can dilute the flavor of the chicken’s seasoning, so more is usually recommended. You can also use the leftover chicken water as homemade chicken broth.

STEP 3. Add water & boil. Add water to the stockpot, making sure to add enough that it sits about an inch above the chicken.

Boiled Chicken Cooking Times

For all chicken types, cook on “high” until a rolling boil. Reduce heat to medium and follow the below guidelines:

Fresh boneless chicken breasts: Simmer on medium for 20 minutes or until the internal temperature of the chicken breasts is 165 degrees (Image 3).

Frozen boneless chicken breasts: Simmer on medium for 25-30 minutes or until the internal temperature reaches 165 degrees.

Fresh bone-in chicken breasts: Simmer on medium for 30 minutes, or until the internal temperature reaches 165 degrees.

Frozen bone-in chicken breasts: Simmer on medium for about 30-40 minutes or until the internal temperature reaches 165 degrees.

STEP 4. Remove chicken. Once the chicken breasts have finished cooking, remove them from the broth and serve or use it in other recipes (Image 4).

Boiled chicken breasts sitting on white plate, that have been sprinkled with fresh parsley.

Recipe Pro Tips

  • Dips & Seasonings. If serving boiled, feel free to add extra seasoning or your favorite sauces to the cooked chicken. Seasonings such as garlic powder or your favorite BBQ seasoning are delicious. For sauces, BBQ sauce, easy teriyaki sauce, or this delicious jalapeno ranch dressing is a great choice.
  • Meal Prep. Boiling a lot of chicken breasts at one time is a great way to plan for future meals. Or, you can even freeze cooked chicken breasts for later. This works great if chicken breasts are on sale and you want to stock up on them and save them for later.
  • Shred Warm. It’s easier to shred chicken when it’s warm, so shredding right after boiling is best if you can. You can also shred chicken easily by using two forks or even easier; shred using a stand mixer.
Cooked chicken breast being shredded with two forks on white plate.

Recipe FAQs

How long should I boil chicken breast for?

Boiling fresh, boneless chicken breasts for 20 minutes is a good gauge for how long to boil chicken. However, the cooking time can vary, depending on how small or large the breasts are, if they’re frozen or fresh, and if they have bones or are boneless. Make sure the internal temperature of the chicken breasts is 165 degrees.

How long do you boil chicken breasts to shred?

Boiling for 20 minutes, or until the internal temperature reaches 165 should make the chicken breast easy to shred, especially is shredding while still warm.

Do you put chicken in before or after the water boils?

Putting the chicken in the pot at the same time as the water, is just fine. Allow it to come to a boil and then simmer to finish cooking.

How to Serve Boiled Chicken Breasts

Boiled chicken breasts can be served alone, as is, or with other seasonings and dips. The chicken breasts can also be shredded or diced in to small pieces to be included in casserole recipes, salad recipes, in to easy sandwich recipes, comforting pasta recipes, or in soup recipes.

Shredded chicken breasts on white plate.

Storage

Leftover chicken breasts: Store cooled leftovers in an airtight container in the refrigerator for 3-4 days.

Freeze: Store cooled chicken breasts in a freezer-safe container or freezer bag for 3-4 months.

Thaw: To thaw, place frozen chicken breasts in the refrigerator to slowly thaw.

More Chicken Recipes You’ll Love

Chicken can be used in so many recipes! Here are some of our reader’s favorites:

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

Recipe

Close up of whole chicken breasts that have been boiled, and shredded chicken breasts.
Print Pin
5 from 2 votes

How to Boil Chicken Breasts

See how to boil chicken breasts, the easy way! This tutorial shows how long to boil fresh chicken breasts or frozen, to eat as they are or to be used in other recipes.
Course Dinner, Main Course
Cuisine American
Diet Low Calorie, Low Fat
Cook Time 20 minutes
Total Time 20 minutes
Servings 2 pounds
Calories 780kcal
Author Jessica Burgess

Ingredients

  • 2 pounds boneless chicken breasts Or see different types of chicken breasts and their relative cooking times, below. Amount of chicken breasts can vary.
  • water
  • salt Season as desired
  • pepper Season as desired

Instructions

  • Place chicken breasts in a large stock pot (large enough to hold chicken breasts – in a single layer if possible).
  • Season chicken breasts with salt and pepper.
  • Cover chicken breasts with enough water that there's at least an inch of water above the top of the chicken.
  • For all chicken types, cook on "high" until a rolling boil. Reduce heat to medium and follow the below guidelines:

Fresh boneless chicken breasts:

  • Simmer on medium for 20 minutes or until the internal temperature of the chicken breasts is 165 degrees (Image 3).

Frozen boneless chicken breasts:

  • Simmer on medium for 25-30 minutes or until the internal temperature reaches 165 degrees.

Fresh bone-in chicken breasts:

  • Simmer on medium for 30 minutes, or until the internal temperature reaches 165 degrees.

Frozen bone-in chicken breasts:

  • Simmer on medium for about 30-40 minutes or until the internal temperature reaches 165 degrees.
  • Remove chicken from water and serve or shred/dice/slice for other recipes.

Nutrition

Serving: 1chicken breast | Calories: 780kcal | Protein: 95g | Fat: 42g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 0.5g | Cholesterol: 290mg | Sodium: 286mg | Potassium: 998mg | Vitamin A: 376IU | Calcium: 50mg | Iron: 3mg

Cookie Decorating for Beginners with Royal Icing

Cookie Decorating for Beginners with Royal Icing: Sharing tips and tricks on how to make cooking decorating easier.

I’ve always been a fan of sugar cookies, but I only became intrigued with actually decorating them with royal icing when I saw all of the super fun cookie decorating videos on my Facebook feed. Now it’s our favorite cookie recipe to make every Christmas season and all year long!

Decorated Christmas cookies on wooden cutting board.

Fill up your cookie recipe box with some of my favorite cookie recipes like my no-bake cookies, sugar cookies with Nutella, ice cream cone sugar cookie cut-outs and if you’re on the hunt for Christmas cookies, then don’t miss the 20 Easy Christmas Cookie Recipes!

I had made the decision in the beginning that I was going to attempt decorating cookies, and I knew going into it, that my cookies wouldn’t look near as good as the pros but I didn’t mind.

I just wanted the satisfaction that I could decorate a cookie with royal icing.

Come to find out, there are a lot of you out there, just like me, who are dying to attempt this, but aren’t sure where to start! This is where I hope I can come in to help, and you can laugh at my mistakes and “first attempts,” along the way.

Cookie Decorating for Beginners: Royal Icing How To fantabulosity.com

A full list of products that I use to decorate cookies is at the end of this post…

The pink & green cookies that you see here in this post, are actually my second attempt in decorating cookies. The first time I gave it a “go,” was on the Christmas cookies below… and all that did was begin my cookie decorating obsession.

Although they are SO far from perfect, they were so fun to make, addicting, and super therapeutic!

Cookie Decorating for Beginners: Royal Icing How To fantabulosity.com

You can see in the above photo, that my little snowman is cracking, and my royal icing on the stocking isn’t a smooth flat surface like I’d like. This will iron out in the future cookie decorating attempts, I hope!

For the sake of this post to help you see that a beginner like myself can do it (not perfect, but do it at least!), I wanted to use the new elephant, dog and cupcake cookie cutters that I found and had to have!

Cookie Decorating for Beginners: Royal Icing How To fantabulosity.com

This little guy would be fun for a baby shower, zoo birthday party, or I even squeezed him in for a Valentine’s Day treat. ESPECIALLY if you’re throwing a baking-themed birthday party like I helped style for my niece!

Cookie Decorating for Beginners: Royal Icing How To fantabulosity.com

The dog cracks me up, to be honest. After I finished decorating him, I realized he looked just like the “Pink,” Victoria Secret dog.

Hmm… I wonder if they’ll hire me to make little cookies for all of their store? Haha…doubt it.

Cookie Decorating for Beginners: Royal Icing How To fantabulosity.com

✅ What is Needed to Start Decorating Cookies?

First, you’ll need a cut-out sugar cookie recipe that will hold it’s shape after baking, and one that tastes good too is a bonus.

Baked cut out sugar cookies on wooden cutting board.

Royal Icing for Cookies

Soooo many of you have asked what royal icing recipe I use. THIS my friends is the “secret weapon,” I have been talking about.

If you’re like me, royal icing seemed SO intimidating. I thought there was NO way I’d be able to make an icing that slid so perfect across a cookie. The only icing I knew of, and was semi-comfortable with, was frosting in a little plastic tub from the store.

Until now…

Royal Icing Mix:

All of you professional cookie decorator’s out there… I can hear you laughing at me hysterically. Why?

1. Because I had no idea there was even a “Royal Icing Mix,” that existed.

2. Because I use a “mix,” instead of making my own.

Buy the Royal Icing Mix here: Wilton Royal Icing

Cookie Decorating for Beginners: Royal Icing How To fantabulosity.com

Well, I’m here to say, that I’m PLEASANTLY surprised with how easy this has made my cookie decorating hobby.

Not only is it easy, but delicious!!!

I am blown away, that all I have to do is throw the mix in my Kitchenaid Mixer, and add WATER. Yes, WATER!

The Wilton icing mix, is a favorite of mine, as I’ve tried a couple of other brands. It’s easy to work with, and the taste is hard to beat.

Icing Colors

Wilton Icing Colors from Walmart

I also use Wilton Icing Colors, to mix into the royal icing mix. There are an abundant supply of colors to choose from, and that gets me ALL excited, thinking about the different colors of cookies that I can make.

Tip Set

Wilton Master Decorating Set from Walmart

A basic starter kit of tips, like my Wilton Master Decorating Tip Set, is what I started with, and are so handy to have. I’m able to play around with a ton of different tips and get to experiment with which ones do what. I currently use Wilton Tip #2, or similar, to make a lot of my cookies. It’s a fine point, that allows me to trace around the outside edges of the cookies.

Wilton Piping Bags

Wilton Piping Bags from Walmart

The disposable Wilton Disposable Piping Bags are my fave. I’m not a fan of cleanup, so when I’m able to just toss the bags in the trash when I’m done… it makes clean-up a lot easier.

But then some of the cookie decorating supplies below are FUN to use, but of course not required for all cookies. It depends on what you want, and how you want to decorate them. But these are a few ideas to get you started!

⏲ Favorite Baking Tools for Cookies

  • Silpat Mat – This is a GAME CHANGER when it comes to baking cookies. Trust me! The bottoms never burn and all of my cookies turn out lovely with this!
  • Kitchenaid Mixer – Definitely not necessary, but if you’re getting in to baking, you’d love to have a stand mixer if you don’t already!
  • GOOD baking sheets for cookies!
  • Mini Serving Spatula – I love being able to lift the cookies off of the baking sheets after they’re finished, without rubbing up against the others on the sheet, damaging them. That’s why a “mini” is handy!
  • Cooling Rack – Any should do, but I can barely pass up a gorgeous rose or champagne gold cooling rack.

Even as an experienced baker, sometimes questions come up. For instance, how many ounces are in a gallon? I have to remind myself of this often, and there’s no shame in that!

So here are some of the frequently asked questions about cookie decorating are:

How long will decorated sugar cookies last?

Your decorated sugar cookies should last a few days in a sealed, air-tight container.

How do you store decorated sugar cookies?

In an air-tight container, but place a piece of wax paper between each layer for best results.

How do you host a cookie decorating party?

Bake the cut-out cookies a day in advance (or a few days in advance and freeze them!) so guests can have fun decorating, rather than wait on the cookies to bake!
OR… have each guest bring their own cookies to decorate!

Supply decorating items such as royal icing, frosting, sprinkles, edible glitter, piping bags, scribers, parchment paper to decorate on, and cute to-go baking boxes for their creations! See my other parties for more inspiration!

How to Decorate Cookies Video Tutorial

I’ve compiled a super QUICK video, to show you how I decorate cookies, as a beginner. One minute and 45 seconds, sums up little quick tips and tricks that I use, to make the cookies I’ve always dreamed of making.

As you’ll see in the video, I outline the cookies first, and then fill the centers and spread out any bubbles or space as needed. Then if you want to decorate will multiple colors on the same cookie, make sure you let the first color dry before adding the next or it will leak in to the other color(s).

Don’t Be Intimidated:

I SO hope this helped you tackle your “cookie decorating,” desire. Mostly, if you were intimidated by all of those professionals, decorating cookies… I hope this has given you the confidence to give it a whirl!

We all have to start somewhere. The best part??? You don’t have to share photos of your first and second attempts like I decided to, if you don’t want to. But I would LOVE to see your creations!

Share them on the Fantabulosity Facebook book page!

Remember, if you need a good sugar cookie recipe that holds it’s shape and tastes delish too… you should try the BEST Sugar Cookie recipe I’ve used for a few years now!

Best Sugar Cookies for Decorating AND eating!

Or want to decorate your sugar cookies without royal icing? Maybe a mix of both? We LOVE these sugar cookie sandwiches that are filled with strawberry buttercream frosting!

Baking for the Holidays?

If you’re baking and love easy dessert recipes, then you’ll LOVE:

Blackened Chicken Alfredo Recipe

This Blackened Chicken Alfredo may look fancy but it’s really easy to make and uses simple ingredients. Soon, you’ll have a dinner recipe that may just become one of your new favorite pasta recipes.

This Instant Pot Cajun Pasta is another recipe that we think you’ll love if you’re a fan of chicken pastas, with a kick! Or, this creamy lemon chicken pasta is easy to make as well, and has tons of flavor.

Close up of blackened chicken on top of Alfredo pasta in skillet.

There’s something about the combination of chicken and pasta… especially when you add a creamy sauce to it, like in this blackened chicken recipe and in this chicken lasagna recipe.

Blackened chicken pastas is a dish that you’ll feel is a restaurant quality meal but it’s easy to make at home to impress your family and your guests!

[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • It uses simple ingredients: It may sound intimidating to make a fancy dish but this recipes uses ingredients that you should be able to find at almost any grocery store!
  • Perfect for entertaining: If you’re hosting guests soon, this dish is a great dish that so many people will love! Chicken dishes are more traditional and the creamy pasta is something kids will love. Serve this Chicken Alfredo Garlic bread too.
  • Ready in only 30 minutes: This recipe only takes 30 minutes from start to finish! So this can even be made on a busy night for dinner!

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 Blackened chicken alfredo.
  • Chicken – Boneless and skinless chicken breasts are best for this recipe for flavor and presentation. We share below the steps to make them even better for this dish.
  • Grated Parmesan – Freshly grated parmesan is recommended for this recipe so it melts even better but you can use shredded Parmesan if needed, as you can see it used in this Alfredo sauce recipe.
  • Blackening Seasoning – Any brand of blackening seasoning will do.

Substitutions

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

  • Chicken- Although we say to use chicken breasts for this recipe, you can also use chicken thighs. Or, you may choose to use a different protein completely, such as salmon or shrimp, and that’s fine too!
  • Blackened Seasoning – If you can’t find blackening seasoning, you may choose to use a Cajun seasoning instead.

Equipment

For this recipe, you’ll want to use a heavy bottomed-skillet to help get a delicious crust on the chicken. You’ll also want to use a colander if you have one, to drain the pasta, a plastic bag for beating the chicken, and a whisk for the Alfredo sauce.

How to Make Blackened Chicken Alfredo

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

Image collage showing 4 steps to making blackened chicken Alfredo.

STEP 1. Cook pasta. Boil and drain pasta according to the package and set aside. (Image 1).

STEP 2. Slice chicken. Cut chicken lengthwise into even pieces. You can use one hand to put pressure on the top of the chicken while cutting down the middle to create more even pieces (Image 2). 

STEP 3. Beat chicken. Place chicken pieces into a plastic bag or between two pieces of plastic wrap. Using the flat side of a meat mallet pound the chicken pieces into an even thickness. About ¼ inch (Image 3).

STEP 4. Season chicken. Sprinkle each side of the cutlets with the blackening seasoning. You may have some leftover, about a teaspoon, that will be used in a later step (Image 4).

Steps 5-8 of how to make blackened chicken Alfredo.

STEP 5. Melt butter and oil. Place skillet over medium-high heat until very hot then add olive oil and 2 tablespoons of butter (Image 5).

Tip: Using a heavy bottomed skillet, such as stainless steel or cast iron, will help to get a good crust on the chicken.

STEP 6. Add chicken. Once the butter is melted, add the chicken cutlets to the pan, do not overcrowd, you may need to cook in two separate batches (Image 6). 

STEP 7. Cook chicken. Cook chicken 3 to 4 minutes on each side until cooked through and very brown (Image 7).

STEP 8. Remove chicken. Once chicken is done remove it from the pan and place on a plate. Tent plate with aluminum foil and set aside. Wait at least 5 minutes before slicing chicken (Image 8).

Image collage showing steps 9-12 of how to make blackened chicken Alfredo pasta.

STEP 9. Add butter. Do not wipe out the pan, return it to medium-low heat and add the rest of the butter (Image 9).

STEP 10. Heavy cream. Once butter is melted slowly mix in the heavy cream, scraping up any bits on the bottom as you stir (Image 10).

STEP 11. Add parmesan. Once the cream is well mixed, stir in the parmesan cheese (Image 11).

STEP 12. Add seasonings. Finally, once the cheese is melted add the garlic, salt, and pepper and cook for an additional 1-2 minutes (Image 12).

Steps 13-14 showing how to make blackened chicken Alfredo pasta.

STEP 13. Add pasta. Stir in the pasta coating well (Image 13).

STEP 14. Add chicken. Place sliced chicken into the pan with the pasta. Serve immediately (Image 14).

Alfredo pasta on white plate, topped with blackened chicken.

Recipe Pro Tips

  • We recommend using freshly grated parmesan for better melting. 
  • Do not overcook the pasta. It is best served al dente with this dish. 
  • If your alfredo sauce is too thick, use pasta water or my chicken broth recipe to thin.

Recipe FAQs

What can I add to chicken Alfredo to make it better?

We think cheese makes everything better. Adding parmesan to the finished dishes can help make it even better.

What thickens chicken Alfredo sauce?

In this blackened chicken Alfredo sauce, the parmesan cheese is the thickening agent in this recipe.

How long do you cook blackened chicken alfredo?

It takes about 20 minutes to make blackened chicken Alfredo.

Fork twisting pasta on white plate, next to blackened chicken.

What to Serve with Blackened Chicken Alfredo

When it comes to what side dishes go with pasta, we feel like an Italian chopped salad is a great pairing. Or, of course bread recipes like air fryer garlic toast is always a great idea too! Roasted broccoli and pasta are so delicious together, just like in this chicken and broccoli alfredo.

Storage

Leftovers: Blackened chicken Alfredo is best if eaten immediately, but it can be refrigerated in an airtight container for 3-4 days.

Reheating: When reheating, stir constantly over low heat to help prevent the sauce from separating.  

Tip to Speed Things Up Even More

Speed up this dish with using left over chicken, pre-cooked slow cooker chicken, or buying a pre-cooked rotisserie chicken at the grocery store, and have more of a shredded-style chicken. (Then, you could even save the rotisserie chicken bones and make this rotisserie chicken broth.)

Or, if you’re a shrimp lover, you’re going to love this Cajun Shrimp Fettuccini Alfredo too!

Weeknight dinners are so much more enjoyable when they can be this simple, and it’s honestly a runner-up, next to these cream cheese noodles!

Similar Recipes You’ll Love

Although we use a jarred Alfredo sauce in this recipe, we want to make sure to offer this Healthy Alfredo Sauce as an option too!

If you love these types of recipes, you’ll also love these reader favorites:

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

Recipe

Close up of blackened chicken on top of pasta Alfredo in skillet.
Print Pin
5 from 5 votes

Blackened Chicken Alfredo

This delicious, wonderfully seasoned, Blackened Chicken Alfredo is ready in only 30 minutes and is a great easy dinner idea that you'll love for a quick dinner or for entertaining guests.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 1293kcal
Author Jessica Burgess

Ingredients

  • 16 ounces fettuccine noodles
  • 1 pound boneless skinless chicken breasts
  • 1½ Tablespoons blackening seasoning
  • 2 Tablespoons cooking oil
  • 6 Tablespoons butter divided
  • 1½ cup heavy cream
  • 2 cups grated parmesan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon fresh garlic

Instructions

  • Boil and drain pasta according to the package and set aside.
  • Cut chicken lengthwise into even pieces. You can use one hand to put pressure on the top of the chicken while cutting down the middle to create more even pieces. 
  • Place chicken pieces into a plastic bag or between two pieces of plastic wrap. Using the flat side of a meat mallet pound the chicken pieces into an even thickness. About ¼ inch.
  • Sprinkle each side of the cutlets with the blackening seasoning. You may have some left over, about a teaspoon, that will be used in a later step. 
  • Place skillet over medium high heat until very hot then add olive oil and 2 tablespoons of butter. Once the butter is melted, add the chicken cutlets to the pan, do not overcrowd, you may need to cook in two separate batches. 
  • Cook chicken 3 to 4 minutes on each side until cooked through and very brown.
  • Once chicken is done remove it from the pan and place on a plate. Tent plate with aluminum foil and set aside. Wait at least 5 minutes before slicing chicken. 

Making the Alfredo Sauce

  • Do not wipe out the pan, return it to medium low heat and add the rest of the butter. 
  • Once butter is melted slowly mix in the heavy cream, scraping up any bits on the bottom as you stir.
  • Once the cream is well mixed, stir in the parmesan cheese. Finally once the cheese is melted add the garlic, salt, and pepper and cook for an additional 1-2 minutes.
  • Stir in the pasta coating well. Place sliced chicken into the pan with the pasta. Serve immediately. 

Notes

Recipe Tips:
    • We recommend using freshly grated parmesan for better melting. 
    • Do not over cook the pasta. It is best served al dente with this dish. 
    • If your Alfredo sauce is too thick, use pasta water or broth to thin.

Nutrition

Serving: 1serving | Calories: 1293kcal | Carbohydrates: 90g | Protein: 58g | Fat: 78g | Saturated Fat: 42g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 357mg | Sodium: 1735mg | Potassium: 883mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2374IU | Vitamin C: 2mg | Calcium: 553mg | Iron: 3mg

How to Boil Chicken Legs

An easy tutorial on how to boil chicken legs using simple ingredients, for delicious chicken legs to enjoy by themselves or to use in other easy dinner ideas.

Whether you have fresh chicken legs or frozen chicken legs, this tutorial will work for you!

Raw chicken legs in white dutch oven with carrots, rosemary, and onions.

We love using chicken legs to make dinner, as they seem to be a more affordable cut of chicken. We’ve made chicken legs in the air fryer, chicken legs in the oven, and have even cooked slow cooker chicken legs.

[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • Versatile: Chicken legs can be enjoyed alone or can even be used to shred and use in other recipes.
  • Make-ahead recipe: Make these boiled chicken legs in advance, and enjoy them later in a recipe like these Chipotle Chicken Melts.
  • Done in less than 30 minutes: In less than 30 minutes, you’ll have cooked chicken legs, ready for however you plan to enjoy them!

Ingredients Needed

Although we use specific ingredients for this, you can switch out the ingredients that you prefer or add others to it. We’ve highlighted a few notes below that can help.

Keep in mind the ingredients besides the chicken legs are not required but they do provide a more flavorful chicken.

Raw chicken legs, carrots, onions, fresh rosemary and salt and pepper on white counter.
  • Chicken legs – We used a pack of 8 for this tutorial, however you can use as many or as little as you prefer.
  • Onion – A whole, white, medium-sized onion was used in this method.
  • Carrots – Feel free to leave the peels on the carrots for this.

Substitutions

If you’ve found that you need to substitute some of the ingredients, here are some suggestions that can help:

Equipment

A large pot is recommended, or a stockpot the big enough to cover the amount of chicken you’re boiling, by one inch.

How Long to Boil Chicken Legs

Boiling chicken legs is easy, and it only requires a few simple steps of adding the ingredients in to a large stockpot, and boiling until the chicken is done.

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

Raw chicken legs in dutch oven with vegetables, and water.

STEP 1. Add to the pot. Add all of the ingredients to the pot and cover it with enough water that sits about an inch above the chicken.

Tip: This is where you can also add other ingredients if you prefer specific items we haven’t listed here.

STEP 2. Boil. Turn the stovetop burner to high heat until it comes to a rolling boil, and then turn to medium heat, cover, and let simmer for about 10 minutes or until chicken is done or internal temp reaches 165 degrees.

How Long to Boil Frozen Chicken Legs

To boil frozen chicken drumsticks, the cooking time will be between 25 – 30 minutes.

Boiled chicken legs in white dutch oven.

At this point you can remove the chicken from the broth, and serve or allow it to cool.

Cooked chicken leg being held by tongs, up above dutch oven.

Recipe Pro Tips

  • Allow to fully cool. If making these boiled chicken legs for later, make sure to allow them to cool before placing them in the refrigerator or freezer.
  • Broil. If you love crispy skin, you may choose to place the chicken legs in a baking dish and the oven on broil for a few minutes until they brown to your liking. Make sure to watch them carefully so they do not burn and overcook
Boiled chicken legs, sitting on white plate, next to dutch oven.

Recipe FAQs

How long does it take to boil chicken legs?

If boiling fresh chicken legs, it will take anywhere from 10 minutes to 20 minutes, depending on the size of the chicken legs. Make sure to check the internal temperature of the chicken legs, and that they reach 165 degrees.

How do you boil chicken properly?

Make sure that water is about an inch above the chicken, to ensure that the chicken can boil evenly.

Should you boil chicken legs covered or uncovered?

Boil the chicken legs covered to ensure that the chicken legs cook appropriately.

How to Serve Boiled Chicken Legs

You can serve the boiled chicken legs by themselves or by coating them in your favorite sauce, such as teriyaki sauce, buffalo sauce or BBQ sauce.

or you can shred the chicken meat and serve it in other easy recipes, such as chicken pot pie casserole or these buffalo chicken sliders.

Serve these boiled chicken legs with easy side dishes like macaroni and tomatoes, green beans, and with these easy homemade biscuits.

Storage

Leftover chicken legs: Store any cooled, leftover chicken legs in an airtight container in the refrigerator for 3-4 days.

Freeze: If freezing, store cooled chicken legs in a freezer-safe container or freezer bag for 3-4 months.

To Thaw: Remove frozen chicken legs from the freezer and place them in the refrigerator to thaw.

More Chicken Recipes You’ll Love

If you love cooking chicken or cooking with chicken, you’ll also love these chicken recipes that readers love:

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

Recipe

Raw chicken legs in dutch oven with veggies.
Print Pin
5 from 4 votes

How to Boil Chicken Legs

Boiling chicken legs is an easy way to cook chicken, that can be enjoyed as they are or to be shredded and used in other chicken recipes.
Course Dinner, Main Course
Cuisine American
Diet Low Fat
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 chicken legs
Calories 282kcal
Author Jessica Burgess

Ingredients

  • 8 fresh chicken legs Amount can vary to use less or more.
  • water Enough water that it sits above the chicken by about an inch.
  • 1 white onion
  • 2 carrots
  • 2 sprigs fresh rosemary
  • salt
  • black pepper

Instructions

  • Place chicken legs in stock pot with fresh herbs and vegetables.
  • Add water; enough that it sits about an inch above the top of the chicken.

Fresh Chicken Legs

  • Place on stove burner and turn to high heat until it boils. Once boiling, reduce heat to medium and allow it to simmer for about 10 minutes or until the internal temperature reached 165 degrees.

Frozen Chicken Legs

  • If chicken legs are frozen, the cooking time can be 25-30 minutes, depending on how big the chicken legs are.

Nutrition

Serving: 1chicken leg | Calories: 282kcal | Carbohydrates: 2g | Protein: 21g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 119mg | Potassium: 310mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 2667IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

How to Boil Whole Chicken

An easy tutorial on how to boil a whole chicken, using simple ingredients and the stove-top, that can even leave you with a bonus of homemade chicken broth and can make an easy chicken noodle soup!

Whole, cooked, boiled, chicken in a white dish, with cooked carrots, rosemary and onions.

When making a boiled chicken, you can meal prep and either freeze it for later or you can use the meat a lot of different ways to make dishes like this Dorito Chicken Casserole, Crispy Chicken Tacos, or even this easy Chicken Caesar Pasta Salad.

Although you don’t have to use all of the other ingredients, such as vegetables and herbs, they help make more flavorful meat, as the chicken meat boils and cooks. You’ll see below how you can make substitutions and changes to best fit your needs for boiling a chicken.

Boiling chicken thighs, even boiling chicken legs, boneless chicken chicken breasts, and chicken wings, is possible too! But today we’re focusing on boiling a whole chicken.

[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • It’s easy: It doesn’t get much easier than boiling a chicken. Just place the chicken and the preferred ingredients in to a stock-pot and place on the stove. With a 90 minute cooking time, you have a chicken ready to cook with or eat off of.
  • Meal prep: If you love meal prepping, boiling a chicken is a great way to pre-make chicken for those easy dinner ideas that require shredded chicken, like this Chicken Caesar Sandwich.
  • Flexible flavor: Love your chicken flavored with different vegetables and spices? No problem. Feel free to add your favorites, and use ours as a guide for boiling times and temperatures.

Ingredients Needed

The ingredients we use for this tutorial can be switched out to best fit your favorites and needs. However, we’ve listed a few notes below about some of the ingredients that we used in case you find it helpful.

Raw, whole chicken, in a bowl, sitting next to salt and pepper, garlic, carrots, onion and fresh rosemary.
  • Fresh Whole Chicken – Whole chickens can usually be found in the poultry section of your meat department or your local grocery store. The size we usually try to find ranges anywhere from 3-5 pounds, so it fits in our stock pot.
  • Fresh Rosemary – Not necessary but we love using fresh rosemary in a lot of our dishes and it can add so much wonderful flavor.
  • Onion – White or yellow onions work for this and although you can use a red or green onion, we suggest white or yellow.
  • Carrots – No need to peel the carrots for this!
  • Water
  • Salt
  • Black Pepper
  • Garlic – we used minced garlic for this but you can add whole, peeled cloves if you prefer.

Substitutions

If you prefer different ingredients for boiling a chicken, than the herbs and vegetables we’ve suggested, that’s ok. Here are some suggestions that you may find helpful:

  • Celery – You can add celery with this mixture or if you don’t have carrots on hand.
  • Herbs – fresh herbs like thyme, basil, and bay leaves are a great addition or substitution for rosemary if you prefer.
  • Water – You can use chicken broth to boil the chicken in for added flavor.

Equipment

A large stock pot is needed to boil a whole chicken. Make sure your pot is large enough to fit the chicken that you have, and enough water to cover the size of the chicken.

How to Boil a Whole Chicken

It’s really easy to boil a chicken and requires only the prep and boiling.

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

STEP 1. Place in stock pot. Place whole chicken (make sure to remove any giblets that may have been left inside of the chicken) in to a large pot, as well as any other vegetables, herbs, and spices you prefer to boil with it.

STEP 2. Add water. Cover everything with cold water, enough to cover at least an inch above the chicken.

STEP 3. Bring to a boil. Place the stock pot on the stove burner, and cook on high heat, until the water boils. When boiling, reduce to low heat, cover, and allow to cook for 90 minutes or until the chicken is cooked and the internal temperature reaches 165-175 degrees when checked with a meat thermometer.

Raw, whole chicken in dutch oven, with water, vegetables and seasonings.

Tip: Make sure to watch the boil, so the water doesn’t boil over. If it does, simply turn the heat lower.

Cooked whole chicken in a dutch oven, surrounded by broth, and vegetables.

Remove the chicken from your stock pot and serve as is, or shred or cut in to pieces to use in other recipes, much like we do with crock pot shredded chicken.

Cooked whole chicken in white dish, surrounded by vegetables and herbs.

Recipe Pro Tips

  • Allow to fully cool. If making this boiled chicken for later, allow the chicken to cool before placing it in the refrigerator.
  • Freeze any extras. If you have leftover cooked chicken, you can freeze it for later to put in casserole recipes, or your favorite shredded chicken dishes.

Recipe FAQs

How long does it take to boil a whole chicken?

It takes 90 minutes to boil a whole chicken.

Can you boil a frozen chicken?

You can. Boiling may require 20-25 more minutes per pound, to make sure it cooks all the way through. Make sure the internal temperature of the whole chicken reaches at least 165-175 degrees.

Should you boil chicken covered or uncovered?

Cover the pot while boiling the whole chicken. Just watch it carefully in case the temperature is set too high and it boils over.

Can you eat the vegetables that are cooked with boiled chicken?

Of course! Serving the carrots, celery, and onions with your boiled chicken can be a great easy dinner or an addition to your favorite dish.

How to Use Boiled Chicken

Boiled chicken can be used in so many dishes like soup recipes, delicious sandwiches, pasta recipes, simple salads, casserole recipes, side dishes, and so much more.

We think you’ll love it in this Buffalo Chicken Soup, Chicken Tater Tot Casserole, and this Chicken and Noodles recipe.

Storage

Refrigerate: If storing the cooked whole chicken in the refrigerator, it can be stored in an airtight container, or securely covered for 3-4 days.

Freeze: If freezing, store the cooled, whole chicken in a freezer-safe container or freezer bags, for 3-4 months.

Thawing: To thaw, place the leftover chicken in the refrigerator and allow it to thaw.

More Chicken Recipes You’ll Love

If you love cooking chicken or cooking with chicken, we think you’re also going to love these reader favorites:

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

Recipe

Whole chicken in dutch oven, boiling with vegetables.
Print Pin
5 from 6 votes

How to Boil Whole Chicken

An easy tutorial showing how to boil a whole chicken, with simple ingredients for added flavor. Perfect for eating as is or to use in other recipes.
Course Dinner, Soup
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 4 servings
Calories 502kcal
Author Jessica Burgess

Ingredients

  • 4 pound whole chicken Weight can vary and that's ok! As long as the chicken can fit in the pot you'll be boiling it in with the lid being able to go on top.
  • water enough to cover the chicken by 1 inch.
  • 3 carrots
  • 3 sprigs fresh rosemary
  • 1 white onion
  • 1 Tablespoon salt or taste preference
  • 1 teaspoon pepper or taste preference
  • 1 Tablespoon minced garlic
  • celery if desired
  • thyme if desired
  • basil if desired

Instructions

  • Place chicken, and the vegetables, herbs, seasonings that you wish to boil the chicken with.
  • Next, fill the pot with water, so it covers the chicken by about an inch, or the best that you can.
  • Cover the pot with a lid, and bring the water to a boil. Reduce the heat to low, and gently boil/simmer for 90 minutes or until chicken is done.

Nutrition

Serving: 1serving | Calories: 502kcal | Carbohydrates: 8g | Protein: 41g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 163mg | Sodium: 1930mg | Potassium: 614mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7953IU | Vitamin C: 9mg | Calcium: 53mg | Iron: 2mg

Hot Dog Sauce

This simple hot dog sauce recipe will elevate your plain dogs! Whether you call them chili dogs, coney dogs, or just delicious, I guarantee this one is a winner.

This recipe is thicker than our chili recipe and it’s geared more towards a thick sauce, although having a side of chili with hot dogs is also a great idea! Or, this Frito chili pie of course!

Hot dogs with chili sauce on top, and one hot dog with mustard.

I’ve covered hosting a hot dog party in the past, with so many fun varieties tucked into the bun. I never tackled meat hot dog sauce, and I’m thrilled to offer it to you today!

These chili dogs are great for parties when everyone can add their own custom toppings to round out their meal. I don’t think anyone would complain if you also offered these baked burgers under the sauce!

[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • Super easy and flavorful: You likely always have these ingredients on hand so you can make it whenever the mood strikes, and easy enough to make alongside these nostalgic wiener winks.
  • Make-ahead recipe: This reheats beautifully. I even think it’s better leftover as the flavors really pull together.
  • Ready in only 30 minutes: While the sauce simmers, you can cook your dogs on the stove or grill and have everything ready at once.

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 hot dog sauce.
  • Beef – Use a lean ground beef and drain well to ensure your sauce isn’t greasy.
  • Broth – Low sodium is perfect as we are adding other umami ingredients.
  • Tomato paste – This will give us the perfect tomato flavor without excess liquid, rather than using tomato sauce.
  • Ketchup – Adds sweetness when combined with a touch of brown sugar.
  • Spice – Hot sauce and chili powder add just a light touch of heat to the sauce that isn’t overpowering.

Substitutions

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

  • Broth – there is so much flavor here that any broth will work. If you’ve got chicken or vegetable open in the fridge, go for it!
  • Meat – lighten things up by using turkey or chicken for half of the ground beef. This will reduce the fat but still allow the beef flavor to come through.

Variations

  • Cook Method – this recipe can also be made in the slow cooker if needed. Simply brown the meat first and then add the remaining ingredients to the slow cooker and cook on low for 4 hours. Easy and hands-off!

How to Make Old Fashioned Hot Dog Sauce

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

Steps 1-4 of image collage of how to make hot dog sauce.

STEP 1. Brown beef. Cook the beef over medium heat until no pink remains (Image 1).

Tip: Use lean ground beef or even add some chicken or turkey to cut down on any greasiness. If you see a lot of grease after browning the meat, be sure and drain it off before adding the remaining ingredients.

STEP 2. Sauce it up. Add liquid ingredients and stir in (Image 2).

Hot dog sauce poured on top of cooked hot dogs on buns.

STEP 3. Season well. Add remaining ingredients and stir well to combine (Image 3).

STEP 4. Develop flavor. Let simmer, covered, until thickened and the flavors have developed (Image 4). Add some water if it becomes too thick.

Cooked hot dogs on white plate with hot dog sauce poured on top of hot dogs on buns.

Recipe Pro Tips

  • Use your favorite hot dogs. While the sauce is beef, you can feel free to use beef dogs, turkey dogs, or whatever you prefer. You may even find it fun to serve this with homemade mini corn dogs.
  • Toast the buns. Toasted buns will hold up to the weight of the amazing sauce!

Recipe FAQs

How do I store leftovers?

Leftover hot dog sauce will keep for up to 3 days in the fridge. Reheat in the microwave or on the stovetop before serving.

What is the best sauce for hot dogs?

No one likes a dry dog on a bun. That’s no fun! You can consider anything a sauce whether it’s ketchup, mustard, or cheese. This hot dog sauce recipe with ketchup and brown sugar combines heat and sweet with beef for a really meaty meal.

What’s the difference between hot dog sauce and Coney sauce?

These both are a red, meaty sauce, but that’s where it ends. A chili dog or hot dog sauce can then have cheese, onions, and anything you want added on top. A Coney dog has the meat sauce plus raw onions and a line of mustard, that’s it!

What to Serve with Hot Dogs

Serve Coney dogs or chili dogs with all the best summer sides! Red Skin Potato Salad can be made the day ahead or cut the carbs with a cauliflower version. Don’t forget the chips or maybe some french fries!

You’ll also want your favorite hot dog toppings like ketchup, yellow mustard, relish, peppers, anything goes.

More Hot Dog Recipes You’ll Love

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

Recipe

Hot dogs with hot dog sauce on top.
Print Pin
5 from 1 vote

Hot Dog Sauce

This simple hot dog sauce recipe will elevate your plain dogs! Whether you call them chili dogs, coney dogs, or just delicious, I guarantee this one is a winner.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 392kcal
Author Jessica Burgess

Ingredients

  • 2 pounds ground beef
  • ¾ cup beef broth
  • 12 oz tomato paste
  • ¼ cup ketchup
  • 1 Tablespoon chili powder
  • 1 teaspoon brown sugar
  • 1 teaspoon garlic salt
  • 1 teaspoon hot sauce
  • 1 teaspoon onion powder
  • 1 teaspoon Worcestershire sauce

Instructions

  • Brown the ground beef in a skillet over medium heat until no pink remains. Drain if necessary.
  • Add all remaining ingredients to cooked beef and stir to combine well.
  • Cover the skillet and bring to a boil. Then, reduce the heat and simmer for 20 minutes. Stir occasionally so it doesn't stick to the pan.
  • Ready to serve over your favorite hot dogs!

Notes

  • Cook longer to bring out more flavors – taste as you go!
  • If the sauce is too thick for your liking, stir in a bit of water to loosen things up.

Nutrition

Calories: 392kcal | Carbohydrates: 15g | Protein: 31g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 1191mg | Potassium: 1104mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1313IU | Vitamin C: 14mg | Calcium: 54mg | Iron: 5mg