These Bacon Wrapped Scallops are the most decadent appetizer to serve at your next party. In this recipe, tender, fresh scallops are wrapped in salty bacon slices before being baked to perfection. The sweet scallops absorb the flavor from the bacon, which bakes into a crispy shell. Drizzle the whole thing with a lemon butter sauce to take it over the edge. Your guests will rave over this perfect appetizer, and you'll be thrilled by just how easily this scallop recipe comes together.
Not all bacon-wrapped scallops are created equally. Although these two ingredients always go well together, there is a wide range between the cheapest bacon and the fanciest scallops. With higher quality ingredients, this luxurious appetizer can quickly become something utterly exquisite, fit for a main dish for your special occasion.
Why You'll Love This Bacon-Wrapped Scallops Recipe
- Exquisite flavor. Scallops are already known for their tender, sweet flavor, and the rich bacon takes them to the next level. The bacon is crispy, the scallops have just the right bite, and the lemony garlic sauce keeps them from tasting too rich. These just may be the perfect scallops!
- So easy to make. Your guests will think these scallops took you all day, but they won't! This easy appetizer just requires a few simple ingredients, a handful of common supplies, and a few minutes of work.
- Crowd-pleasing appetizer. Bacon and scallops are a match made in heaven, and your guests will realize that right away. The second they see what you've made for them, they'll disappear in a hurry!
Ingredient Notes
To make these delicious bacon-wrapped scallops, you will need the following ingredients (full measurements in recipe card below):
- scallops - use large sea scallops if possible. Dry them with a cloth before wrapping them in bacon.
- bacon - use either regular or thick-cut bacon.
- salt and black pepper
- butter - this will be melted down with garlic and lemon juice to highlight the flavors of the tender scallops.
- garlic - saute finely chopped garlic to bring out a sweet, savory flavor.
- lemon juice - fresh squeezed lemon juice will cut the richness and fattiness of the bacon to balance this dish.
- fresh parsley - chopped parsley is an optional garnish.
You will also need toothpicks, a small saucepan, parchment paper, and a baking sheet.
How to Make the Best Bacon Wrapped Scallops
- Wrap scallops. Use a paper towel to gently pat the scallops dry. Cut each piece of bacon in half and wrap it around the side of each scallop. Insert a toothpick through to secure the wrapped scallops. Sprinkle evenly with salt and pepper.
- Make sauce. In a small saucepan, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute. Squeeze in lemon juice and set the sauce mixture aside.
- Cook. Arrange the wrapped scallops on a large parchment-lined baking sheet and turn the broiler in the oven on HI. Broil for 12-15 minutes until the scallops are cooked through and the bacon is crispy. Brush the wrapped scallops with some butter garlic sauce halfway through baking.
- Serve. Drizzle with the remaining garlic butter sauce and garnish with parsley.
Recipe Variations
- Try a different bacon. This simple recipe is incredibly flexible. You can use regular cut bacon, turkey bacon, or fancy bacon from a local butcher for a really special occasion.
- Air fryer bacon wrapped scallops. Get this easy appetizer on the table even faster by baking the scallops in the air fryer. This is easiest to do with a multipurpose air fryer that has a broil feature. Be careful not to burn or overcook the scallops!
- Serve a teriyaki dipping sauce. Skip the lemon butter and make a sweet Teriyaki Sauce out of brown sugar and soy sauce. The sweet and salty flavors will balance perfectly with the crispy bacon and sweet scallops.
How to Serve
These bacon-wrapped scallops are delicious served on their own, or paired with some of my favorite appetizers including:
- Antipasto Skewers
- Sticky Honey Garlic Meatballs
- Fried Goat Cheese Balls
- Cranberry Brie Bites
- Vegetarian Stuffed Mushrooms
For more recipe ideas, see our 40 Best Fall Appetizers.
Recipe Tips and Tricks
- Use the best quality scallops you can afford. Scallops are pricey, and if you're serving them to a crowd, you'll need quite a lot. Get the best scallops you can afford. Small bay scallops can be a lot more affordable than larger sea scallops.
- Dry the scallops. For the best texture, pat the scallops dry with a kitchen towel before wrapping them with a slice of bacon.
- Adjust the baking time. Smaller scallops will cook faster, and big scallops will take longer. Make sure the bacon is fully cooked before you remove them from the heat.
Storing and Freezing Instructions
How to Store
Store leftover bacon wrapped scallops in an airtight container in the fridge for 2-3 days.
How to Reheat
For the best results, serve this appetizer fresh. If you have leftovers to reheat, toast the scallops in the oven or air fryer at 400 degrees for 3-4 minutes. The microwave will make them soggy, so it's not recommended.
How to Freeze
Store leftover scallops in a freezer bag or airtight container and freeze for 2-3 months.
FAQ
Yes, but if you want to make bacon-wrapped scallops using frozen scallops, you need to thaw and drain the scallops first. This will make sure they cook evenly and get the best flavor and texture.
Absolutely. It's so important to season your scallops to give them the best flavor. Be sure to dry them off, then season them with salt and pepper before cooking.
For an appetizer, the rule of thumb is to plan on 2-3 scallops per person. For a main course, you'll likely need about 6-8 oz per person, which is double this amount (4-6 large scallops or 8-12 smaller ones).
More Appetizer Recipes
- 75+ Easy Appetizer Recipes
- Salmon Bites
- Cheese Board
- Cranberry Brie Bites
- Air Fryer Pizza Rolls
- Shrimp Cakes
Tried this recipe?
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Gingerbread Cake
This sheet pan Gingerbread Cake is a perfect treat to delight your friends and family with this holiday season. Made with real molasses and lots of warm spices, this gingerbread snack cake has the flavor of real, old-fashioned gingerbread yet comes together with common pantry staples. Top it all off with a luxuriously creamy brown butter cream cheese frosting to balance the rich spices, and you've got an adorable (and delicious) winter dessert for any occasion.
If you're looking for the perfect cake to make after your Christmas dinner, you found it! There's something so comforting about the deep, rich flavor of gingerbread, especially when you balance it with tangy cream cheese. Since this cake is made in a regular 9x13 pan, you don't even have to fuss with cutting layers or any fancy frosting techniques (unless you want to). Just bake, cool, frost, and serve!
Why You'll Love This Gingerbread Cake
- So easy to make. This gingerbread sheet cake recipe uses the creaming method, and comes together with just a few minutes of effort. It's easy enough, even for beginner bakers. No layering required!
- Tender, moist cake. This cake uses a few ingredients that guarantee a rich, moist texture, like vegetable oil and sour cream. It has such a soft, dreamy texture!
- Classic gingerbread flavor. To get that iconic gingerbread flavor, this gingerbread cake recipe uses real molasses, lots of warm spices, and dark brown sugar. It's so good!
Ingredient Notes
To make this delicious gingerbread cake, you will need the following ingredients (full measurements in recipe card below):
Gingerbread Sheet Cake Ingredients
- cooking spray oil - spray the pan well and add parchment paper for easy release.
- fancy molasses - this is essential to get that classic, rich gingerbread flavor.
- water - hot water will dilute the molasses to make it easier to integrate into this gingerbread cake recipe.
- all-purpose flour - regular all purpose flour works great in this recipe; no need for pastry flour.
- baking powder - this will give the gingerbread cake batter a nice, fluffy texture.
- spices and seasonings - the secret to gingerbread cake is the right mix of spices. This recipe uses cinnamon, ground ginger, allspice, and ground cloves for lots of spice flavor.
- salt - salt highlights all the flavors in this gingerbread recipe to make it even more flavorful.
- eggs - use room temperature eggs to bind the batter together and get a lovely rise.
- brown sugar - dark brown sugar has a rich flavor that pairs perfectly with warm spices.
- vanilla extract
- vegetable oil - cakes made with vegetable oil are incredibly soft and tender.
- sour cream - the added moisture in the sour cream gives the cake a very moist texture and it balances the sugar and spices.
Brown Butter Cream Cheese Frosting Ingredients
- butter - instead of whipping the butter for buttercream, brown it to release a nutty brown flavor that tastes amazing in the tangy cream cheese frosting.
- cream cheese - let the cream cheese come to room temperature for easy whipping.
- confectioners' sugar - powdered sugar will sweeten the frosting. Adjust to taste.
- vanilla extract
- gingerbread sprinkles - these are entirely optional but give the finished cake an eye-catching look.
Equipment Needed
You will also need the following baking tools and equipment:
- 9x13 cake pan
- parchment paper
- a small mixing bowl
- a whisk
- two large mixing bowls
- stand mixer or electric mixer
- toothpick
- medium cooking pan
- heat-proof bowl
- spatula
How to Make the Best Gingerbread Cake
First, let's make the gingerbread sheet cake.
- Prep. Preheat the oven to 350°F. Prepare a 9×13-inch cake pan with cooking spray and parchment paper on top, leaving an overhang on 2 sides for easy removal after baking. Set aside.
- Prepare molasses. In a small mixing bowl, whisk together the molasses and hot water until well-combined. Set aside.
- Combine dry ingredients. In a large sized mixing bowl, add the flour, baking powder, salt, cinnamon, ginger, allspice, and cloves, then whisk together to combine.
- Combine wet ingredients. In a stand mixer fitted with the paddle attachment, add eggs, brown sugar, and vanilla. Beat on high for around 5 minutes, the mixture should look thick, fluffy, and be tripled in volume. Scrape down the sides of the bowl and then slowly drizzle in the oil. After all the oil has been added, beat for an additional minute.
- Alternate adding ingredients to wet ingredients. On low speed, add the dry mixture to the stand mixer in 3 additions, alternating with the sour cream and water-molasses mixture. Beat only until the batter becomes smooth.
- Bake. Add the batter to the prepared cake pan. Bake in the oven for 30-35 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.
Now, make the brown butter cream cheese frosting.
- Brown the butter. Melt butter in a cooking pan over medium heat, bringing it to a bubble. Continue heating over medium heat, stirring constantly to prevent burning. The butter will start to foam and sizzle, then you will start to see milk solids on the bottom of the pan. Continuously stir until butter turns a golden brown colour and gives off a nutty aroma. Once the milk solids turn a nutty brown colour, immediately remove from heat and pour into a heat-proof bowl. This entire process will take about 8-10 minutes. Allow butter to cool to room temperature, about 5-10 minutes.
- Make frosting. When the brown butter is at room temperature, transfer the brown butter to a large mixing bowl and add the cream cheese. Beat with an electric hand mixer until smooth, creamy, and fluffy, about 2 minutes.
- Add sugar. Add in the confectioners' sugar and vanilla, then beat again with hand mixer until combined, and fluffy, about 2-3 more minutes.
Finally, assemble and serve the cake.
Dollop the frosting onto the cooled cake, then spread it out with a spatula. Optionally, decorate with gingerbread sprinkles on top.
Recipe Variations
- Make a layered cake. If you'd prefer to make a layer cake, evenly divide the cake batter into two 9-inch cake pans and bake. Be sure to prepare the pans well and adjust the cooking time as needed.
- Bake gingerbread cupcakes. Line your muffin tin with cupcake liners and fill the cups â…” of the way. Bake for 20-25 minutes or until fully baked. Cool, then frost and decorate.
- Add more ginger. For an even stronger flavor, fold in candied ginger throughout this spiced molasses ginger cake before baking.
- Fold in nuts or chocolate. There are so many flavors that go well with gingerbread! Fold in ½ cup of dark chocolate shavings or chopped nuts for a little crunch and extra flavor.
How to Serve
This gingerbread cake is delicious served on its own, paired with a warm drink or some of my favorite holiday treats including:
- White Hot Chocolate
- Chai Tea Latte
- Christmas Cupcakes
- Golden Milk Turmeric Latte
- Chai Cookies
- Chocolate Peppermint Christmas Bark
For more recipes, see our 30 Best Christmas Dessert Recipes.
Recipe Tips and Tricks
- Use the right type of molasses. This recipe calls for fancy molasses, which may also be called light or regular molasses in your grocery store. Avoid very dark molasses, like blackstrap molasses, as it may be too strong for this cake.
- Use fresh spices. Fresh spices have so much more flavor than older ones. Either use freshly ground spices or add extra if you know your spices are more than a year old.
- Properly cream the sugar. Be patient, especially when creaming the butter and sugar. You're aiming for a rich, fluffy texture, but it's easy to undermix or overmix. Make sure the butter is completely softened before you start, and when the butter mixture has tripled in size, stop mixing.
Storing and Freezing Instructions
How to Store
Since this cake is frosted with fresh dairy, it needs to be stored in an airtight container in the fridge, where it will stay fresh for approximately 3-4 days.
How to Freeze
This cake can easily be frozen for later, either with the frosting or without. Be sure to let the cake cool to room temperature first, then wrap it well with foil or plastic wrap before storing the cake in a freezer-safe container for up to 1 month. If you are freezing an unfrosted cake, it will last closer to 3 months.
FAQ
The secret to a good gingerbread cake is molasses and lots of warm spices. These add that rich, dark color and flavor and a gentle warming effect that makes gingerbread so lovely to eat. To make this gingerbread cake recipe, you'll first need to cream the butter, sugar, and vanilla together. Then, gradually add the wet ingredients (sour cream, vanilla extract, and eggs). Alternate adding the flour, baking powder, and warm spices with a mixture of hot water and molasses until the batter is fully combined. Then, bake, cool, frost, and enjoy!
The warm spices and rich flavor of gingerbread can pair with so many other flavors, including even more ginger (like candied ginger), orange or lemon zest, cream cheese, dark chocolate, winter fruits like apples or pears, caramel, eggnog, pumpkin, coffee, maple syrup, toffee, and so much more! Feel free to use your favorite caramel frosting or add toffee pieces to the cake for extra flavor.Â
Although gingerbread and spice cakes seem quite similar, there is one key difference: molasses. Both cakes are known for having lots of warm spices, but gingerbread usually has more ginger, and a good gingerbread cake must have molasses, which gives it that lovely brown color and a rich flavor.
More Cake Recipes
- 50 Best Cake Recipes
- Gingerbread Bundt Cake with Maple Cinnamon Glaze
- Yogurt Fruitcake
- Pumpkin Dump Cake
- Apple Cake
- Carrot Bundt Cake with Cream Cheese Glaze
Tried this recipe?
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Cauliflower Alfredo
This creamy Cauliflower Alfredo is the perfect way to enjoy your favorite comfort food dinner while sneaking in some extra veggies. You won't even be able to tell it's not the real thing! This homemade pasta sauce is made with tender pieces of cauliflower blended into a deliciously rich and creamy sauce that is so so good.
If you've never tried adding cauliflower to your alfredo sauce before, now's the time! The cooked cauliflower breaks down perfectly into a creamy cauliflower alfredo sauce, allowing you to get the same richness and flavor of real alfredo sauce without relying on heavy cream. Tender cauliflower hides in the rich, cheesy sauce while adding a wonderful texture. You'll want to keep cauliflower in your fridge just for this healthy alfredo sauce that's gluten-free!
Why You'll Love This Cauliflower Alfredo
- Sneak extra veggies. Most of us would benefit from eating a few more veggies here and there. The cauliflower puree in this sauce absolutely counts as a serving of vegetables, so it's a wonderful way to make your favorite dinner just a bit more nutritious.
- Rich, creamy flavor. The blended cauliflower disappears into the cheesy flavor of the pasta sauce. You won't really notice it's there, but it will add a great body and texture that coats every noodle. The whole family will love it!
- Ready in a flash. After steaming the cauliflower, puree it together with sauteed onions, garlic, milk, parmesan cheese, and more. Toss the creamy cauliflower sauce over your pasta, and dinner is served.
Ingredient Notes
To make this delicious Cauliflower Alfredo, you will need the following ingredients (full measurements in recipe card below):
- cauliflower - use either fresh or frozen cauliflower cut into florets.
- butter - this tenderizes the cauliflower while adding a rich, buttery flavor. Extra virgin olive oil works well too.
- onion - saute diced yellow onion for extra flavor.
- garlic - minced garlic has a wonderful savoriness that pairs perfectly with the natural sweetness of cauliflower.
- vegetable stock - use chicken or vegetable broth as part of the creamy base for the sauce.
- milk - milk adds a rich creaminess. Feel free to use a neutral-tasting non-dairy milk instead.
- parmesan cheese - grated Parmesan cheese has a salty, umami flavor that is key to traditional alfredo sauce.
- seasonings - season with Italian seasoning, sea salt, and black pepper.
- fettuccine - cook half a pound of fettuccine pasta to toss in the cream sauce.
- fresh parsley - sprinkle parsley for a little freshness.
You will also need a large cooking pot and lid, skillet, and a food processor (or immersion blender).
How to Make the Best Cauliflower Alfredo
- Cook cauliflower. Bring a large cooking pot of salted water to a boil. Add the cauliflower florets and turn the heat down to medium. Cook covered for 10 minutes until the cauliflower is soft and tender. When the cauliflower is ready, remove from heat and drain.
- Sauté aromatics. While the cauliflower is cooking, melt butter in a skillet over medium heat. Add onion and garlic and sauté until soft, about 2 minutes. Remove from heat and set aside.
- Puree. In a food processor, add the cooked cauliflower, sautéed onion and garlic, vegetable stock, milk, Parmesan cheese, Italian seasoning, salt and pepper. Puree until smooth and creamy. (You can also add everything in a pot and blend with an immersion blender until smooth).
- Serve. When ready to serve, transfer the cauliflower alfredo to saucepan or skillet and simmer over medium low heat, stirring occasionally. Add cooked fettuccine and toss well to coat. Top with chopped parsley and serve.
Recipe Variations
- Vegan cauliflower alfredo sauce. To make this creamy alfredo sauce plant-based, use unsweetened non-dairy milk like oat milk, replace the butter with a butter-flavored spread, and use nutritional yeast flakes instead of parmesan cheese. Be sure to use vegan pasta to avoid eggs.
- Roasted cauliflower sauce. To make the cauliflower flavor more intense, roast the head of cauliflower in the oven until golden brown and caramelized. You can also roast the onion and garlic cloves. Then, blend everything together like normal.
- Add veggies. Make this healthy fettuccine alfredo even more nutritious by adding sauteed or roasted carrots, peas, pearl onions, broccoli, kale or baby spinach, mushrooms, or green beans.
- Cauliflower mac. Use this creamy white sauce to make a rich, delicious mac and cheese. Add about a cup of shredded cheddar to the creamy sauce for a really cheesy flavor.
How to Serve
This cauliflower alfredo pasta is delicious served on its own, or paired with some of my favorite dishes including:
- Dutch Oven Whole Roast Chicken
- Easy Baked Meatballs
- Garlic Breadsticks
- Antipasto Skewers
- Tomato Bruschetta with Balsamic Glaze
For more recipe inspiration, see our 30 Side Dishes for Pasta.
Recipe Tips and Tricks
- Make sure the cauliflower is tender. If your cauliflower is not at least fork-tender before you pop it in your high powered blender, it will become gritty. Let it cook all the way to get a lovely, creamy sauce.
- Try different noodles. Although Alfredo is traditionally served with fettuccine, you can really use any pasta noodles. This makes a fun mac and cheese, too!
- Salt the pasta. To get the most flavor out of this creamy pasta dish, cook the noodles in a large pot of salted water.
Storing and Freezing Instructions
How to Store
Store leftover cauliflower alfredo sauce in an airtight container in the fridge for 4-5 days.
How to Reheat
Warm the chilled sauce in a small pan and add cooked pasta with a small splash of water. Stir well until the pasta and sauce are hot and serve.
How to Freeze
The sauce can be frozen, but it often separates after thawing. It's best to serve it fresh.
FAQ
There are several different ways to make cauliflower sauce. Some recipes use cauliflower puree, which is made with cauliflower, stock, and salt. Other recipes like this cauliflower alfredo recipe add extra richness and flavor by sauteing onions, roasting garlic, and adding milk and Parmesan cheese. This allows you to replace the heavy cream in Alfredo with cooked cauliflower, making it a little lighter but just as delicious.Â
Not always! You can easily make a delicious cauliflower alfredo with real milk and Parmesan cheese, but it's also easy to make it without dairy. To do this, replace the butter with a butter-flavored spread and replace the milk with a neutral milk alternative, like coconut milk. Don't forget to substitute nutritional yeast for the Parmesan. It can help to add a little Dijon mustard for extra flavor, too.
Store leftover pasta in the fridge for about 4-5 days. Keep it covered in an airtight container and reheat it in a small saucepan until hot.
More Cauliflower Recipes
- Cauliflower Mac and Cheese
- Cauliflower Tots
- Creamy Garlic Cauliflower Soup
- Mashed Cauliflower
- Cauliflower Tacos
- Baked Cauliflower Nuggets
Tried this recipe?
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Cranberry Brie Grilled Cheese
This Cranberry Brie Grilled Cheese features the sweet and tart flavor of cranberry that pairs perfectly with the creamy, slightly funky flavor of brie. This is a wonderful way to use up that leftover cranberry sauce in a new way! The sandwiches are simple enough to tide you over between holiday meals yet fancy enough to serve at a casual holiday brunch. It's the perfect quick meal for fall!
If you haven't been adding cranberry sauce to your sandwiches, you absolutely should! It adds such a lovely fall flavor to any recipe and pairs really well with turkey breast or sliced ham. This cranberry grilled cheese sandwich is such a treat. It uses both regular cheddar and creamy brie cheese for a delicious combination of flavors that tastes like you turned your favorite baked brie appetizer into a sandwich.
Why You'll Love This Cranberry Brie Grilled Cheese
- Delicious flavor. Cranberry and brie are the perfect combination! They taste luxurious together, and you'll want to keep cranberry sauce on hand all year just for this sandwich!
- So quick to make. Just like making a regular grilled cheese, this recipe comes together with just moments of effort. You can even make a big batch in the oven to feed a crowd!
- Great use of leftovers. This leftover Thanksgiving grilled cheese sandwich is a perfect recipe to whip up when you have leftover cranberry sauce from a holiday party. We love repurposing our leftovers into something new. See all our favorites in our 15 Leftover Cranberry Sauce Recipes..
- Fancy enough for a holiday lunch. If you're hosting a brunch or an afternoon holiday meal, you can easily serve this brie sandwich with butternut squash apple soup for a quick, easy meal full of your favorite fall flavors.
Ingredient Notes
To make this delicious cranberry brie grilled cheese, you will need the following ingredients (full measurements in recipe card below):
- butter - apply unsalted butter to the outsides of the bread before cooking.
- sandwich bread - choose your favorite white sandwich bread.
- brie - thinly slice brie. Avoid the rind of the brie cheese, as it can have a very strong flavor.
- cheddar - we use another cheese, like shredded cheddar, to balance out the flavor of the soft brie. Feel free to substitute with another kind of melty cheese such as mozzarella, provolone, or smoked gouda.
- cranberry sauce - use either store-bought or homemade sweet cranberry sauce.
You will also need a skillet or griddle and a spatula.
How to Make the Best Cranberry Brie Grilled Cheese
- Spread butter. Spread ½ tablespoon of butter on each of the 4 slices of bread and place them on a plate. Flip 2 of the slices over with the butter side facing down.
- Add toppings. Divide the sliced brie cheese evenly onto the 2 flipped over slices (unbuttered side) and top with an even layer of cranberry sauce and a pinch of salt. Top with shredded white cheddar. Place the remaining 2 slices on top (with the buttered side up) to make a sandwich.
- Cook. Heat a skillet or griddle pan over medium-low heat. Add the sandwiches (you may have to do this in 2 batches) and cook until golden brown and the cheese has melted, about 3 minutes per side.
- Serve. Slice in half and serve immediately.
Recipe Variations
- Add meat. Add a few leftover turkey slices from Thanksgiving dinner to make these sandwiches even more substantial.
- Slice some apple. Slice a fresh, firm apple into very thin slices and add it between the layers of cheese for a little pop of flavor and extra crunch.
- Change the bread. This sandwich would taste wonderful with a tangy slice of sourdough, soft brioche, or even a crusty French baguette.
- Add mustard. A little whole grain mustard or Dijon would add a nice sharp flavor to contrast the tart cranberries and brie.
- Try a different cheese. The brie pairs perfectly with any type of melty cheese, like mozzarella cheese, gouda, or even goat cheese. Feel free to use the leftovers from your holiday cheese platter and use what you have!
How to Serve
This cranberry brie grilled cheese is delicious served on its own, or paired with a bowl of delicious soup on the side such as:
- Roasted Butternut Squash Soup
- Creamy Turkey Gnocchi Soup
- Pumpkin Soup
- Creamy Tortellini Soup with Sausage
- Potato Corn Chowder
For more soup recipes, see our 60 Best Soup Recipes.
Recipe Tips and Tricks
- Warm the pan first. If your pan is too cold, the butter will melt instead of crisping up the bread. If the pan is too hot, the butter will brown immediately and burn the bread. Let the pan warm up over medium-low for a few minutes first for the perfect sandwich.
- Use shredded cheddar. Shredded cheese will melt faster than cheese slices, and it will sink into all the nooks and crannies for extra flavor.
- Adjust to taste. There are so many add-ins that can take this sandwich to the next level! Raid the fridge. Feel free to add bacon, ham, turkey, mustard, apple slices, and more.
Storing and Freezing Instructions
How to Store
Store any leftover sandwiches in an airtight container in the fridge for 2-3 days.
How to Reheat
Apply a little extra butter or olive oil to the sides of the sandwich, then either toast the sandwich in a hot skillet over medium heat or bake it in the oven at 350 degrees until the cheese melts and the bread becomes crispy again.
How to Freeze
Although this grilled cheese recipe is best served fresh, you can freeze the leftovers for about a month. Be sure to thaw them in the fridge before reheating.
FAQ
Yes! If you make a bunch of grilled cheese sandwiches for a party or meal, you can easily reheat the sandwich by toasting it in a large skillet or baking it in your oven (or air fryer). Add a little extra butter on each side and warm it until the cheese begins to melt.Â
The tart flavor of cranberry sauce pairs well with a variety of cheeses, especially funkier types that benefit from the sharp flavor of the fresh berries. For example, cranberry sauce tastes great with brie, sharp aged cheddar, feta, goat cheese, blue cheese, and other soft-ripened cheeses. It's also great with milder cheeses, like mozzarella, but the cheese flavor tends to hide behind the cranberry flavor.
There are so many different types of bread to choose from, but we prefer to use regular white sandwich bread. It has a soft, tender texture and mild flavor that pairs perfectly with the smooth melted brie cheese and cranberry sauce. Some other great options are sourdough bread, which has a crispy texture after toasting, or soft, sweet brioche slices. You can also use a French baguette, but it will be more like a panini than a grilled cheese. No matter which of these bread options you choose, it'll be a delicious sandwich to serve with those Thanksgiving leftovers!
More Sandwich Recipes
- Roasted Broccoli Grilled Cheese Sandwich
- Tuna Melt Grilled Cheese Sandwich
- Pita Grilled Cheese
- Grilled Cheese Roll Ups
- Caprese Sandwich
- Leftover Turkey Salad
Tried this recipe?
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Baked Potato
This Baked Potato is a delicious, hearty side dish that pairs well with almost any main course. It's golden brown and crispy on the outside, fluffy and creamy on the inside, and just plain appetizing. Even better, it's incredibly easy to make and takes only a few minutes of prep work!
This classic baked potato recipe is a staple at any gathering, big or small. Everyone loves a good baked potato, and no matter how you dress it up, it always tastes amazing. Whether you top it with butter, sour cream, or bacon bits, the combination of crunchy, creamy, and savory makes it a wonderful companion to any meal. It's simply one of my favorite ways to spice up some plain old potatoes with just a few pantry ingredients, and it might just become one of yours too!
If all you have at home are sweet potatoes, make this baked sweet potato instead.
Why You'll Love this Baked Potato Recipe
- Super easy to make. Five ingredients, a little bit of prep time, less than an hour in the oven, and you've got a delicious, golden-brown baked potato. It's nothing complicated, but it does have some waiting time, so you're free to do other things while it bakes.
- Budget-friendly. Potatoes are incredibly affordable, so it's a great way to stretch your food budget. You don't need any fancy ingredients, and you can top the potatoes with whatever you have in your fridge or pantry.
- Healthy and filling. Whether you're trying to eat healthy or just looking for something filling and satisfying, this baked potato is packed with fiber, complex carbohydrates, vitamins, and minerals that will keep you full and fueled for hours. And since it's baked instead of fried, it's way better for you than traditional French fries or potato chips.
- Versatile. Whether you like your potatoes plain or loaded, it's easy to make them your own. Top them with butter, sour cream, cheese, bacon bits, chives, caramelized onions, jalapeños, and many more. It doesn't matter what main dish you're serving, a baked potato will go great with it!
Ingredient Notes
To make this easy Baked Potato, you will need the following ingredients (full measurements in recipe card below):
- potatoes - although any potato can be used, I recommend using Russet. It has a high starch content and low moisture, making it super light and fluffy inside as it bakes. Its thick skin also crisps well. A great alternative would be Idaho, but it's okay to use other varieties like Yukon Gold.
- butter - gives a rich flavor while keeping it moist and creamy, so don't skip this.
Baked Potato Toppings
Top these baked potatoes with your favorite toppings. We used sour cream and chives, but you can feel free to use any toppings you like. Some popular options are:
- sour cream - adds a tangy flavor while providing another layer of creaminess.
- chives - adds flavor that complements the sour cream so well.
- bacon bits - adds crunch and smokiness
- cheese - add some melty cheese like cheddar or provolone and watch it melt into gooey deliciousness.
- shredded chicken - adds some protein by adding shredded chicken to the potatoes. See our BBQ Chicken Stuffed Baked Potatoes for more.
- salt and pepper - season generously to really bring out the flavors of the potatoes.
You will also need measuring spoons, a large baking sheet, and parchment paper.
How to Make the Best Baked Potato
- Prep potatoes. Poke a fork into the potatoes to make a few vents. Line a large baking sheet with parchment paper and place the potatoes on it.
- Bake. Bake in a 425F preheated oven for 50-60 minutes until they are completely soft inside, and fork tender. If you can insert a fork easily into the flesh, then it is fork tender.
- Cool. Let cool for 10 minutes and cut the skin with scissors.
- Season. Top with butter and season with salt and pepper to taste.
- Add toppings. Top with a dollop of sour cream and chives, or your favorite toppings. Serve warm.
Recipe Variations
- Use olive oil. If butter isn't your thing, try olive oil instead. It's a healthier option and still gives the potato a great flavor and a nice texture.
- Make it cheesy. Finish it off with loads of cheese for some melty goodness. Some great options are cheddar, Parmesan, and Monterey Jack.
- Fill it up. Cut the potatoes halfway through baking and stuff some bacon and egg in the center to make a loaded potato dish that's perfect for breakfast or lunch.
- Mexican-style. Top it with some salsa, queso, chili, sour cream, or some guac for a delicious Mexican-style baked potato.
How to Serve
Enjoy this delicious Baked Potato on its own by loading it with your favorite toppings or serve it with meats, salads veggies, burgers, and seafood like:
- The Best Ribeye Steak
- Slow Cooker Beef Chili
- Lemon Kale Salad
- Honey Balsamic Brussels Sprouts
- Mediterranean Turkey Burgers
- Garlic Shrimp Skewers
Recipe Tips and Tricks
- Use medium-sized potatoes. Any smaller and they'll cook too quickly; any larger and they won't be cooked through. It's best to use medium potatoes as it has enough room for any topping or stuffing you want.
- Poke them enough. Poke different parts of the potato before baking to let the steam escape as it cooks in the oven. Otherwise, you're in for a nasty surprise once you cut into it!
- Skip the foil. What we want is a nice, crispy skin, and wrapping the potato in foil does the opposite. It traps in the moisture and that can make it very soft in the worst way.
- Season generously. Salt and pepper are essential for flavor, so make sure you season the potato well to achieve that perfect balance of flavors. Feel free to use other seasonings like garlic powder, chili powder, or paprika if you want to spice it up.
Storing and Freezing Instructions
How to Store
Store leftovers in an airtight container and keep it in the fridge for up to 5 days.
How to Reheat
Pop it in the oven at 350℉ for 15 minutes or in the air fryer for 10 minutes, or until warmed through. For faster reheating, you can use a microwave on high power for 2-3 minutes. Make sure it's covered to avoid any mess.
How to Freeze
Wrap each baked potato in aluminum foil and place them in a sealable freezer-safe bag or container. Store it in the freezer for up to 3 months.
More Potato Recipes
- 40 Best Potato Recipes
- Hasselback Potatoes
- Potato Stacks
- Baked Potato Wedges
- Crispy Smashed Potatoes
- Duchess Potatoes
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
20 Best Thanksgiving Pie Recipes
Looking for a delicious homemade pie recipe to make for Thanksgiving this year? You are in the right place. Whether you are looking for a classic and nostalgic pie like pumpkin pie or something more creative and fun, we have you covered. We are sharing over 20 Best Thanksgiving Pie Recipes including pumpkin pie, pecan pie, cream pies, and more.
Making a Thanksgiving pie to serve after an epic holiday dinner is the perfect finale to your Thanksgiving celebration. So preheat that oven, stock up on seasonal ingredients, and get ready to whip up a mouthwatering pie for your Thanksgiving table this year.
Best Thanksgiving Pies
Classic Thanksgiving Pumpkin Pie
Thanksgiving just isn't the same without a slice of classic Thanksgiving pumpkin pie. There is nothing better than a bite into that flaky crust and smooth pumpkin filling, full of those classic pumpkin spice flavours.
Old-fashioned pecan pie is a classic fall dessert with a homemade pie crust and sweet custard filling loaded with crunchy pecans - perfect for Thanksgiving. For such a fancy pie, it is actually embarrassingly easy to make.
This braided lattice apple pie is packed with cinnamon apples tossed in a caramel sauce and sealed in a buttery, flaky pie crust with a braided lattice top. Serve it with a scoop of vanilla ice cream.
Homemade Banana Cream Pie is endlessly creamy with a buttery, flaky pie crust, a dreamy homemade vanilla custard, fresh banana slices, and whipped cream.
Perfectly creamy and tart with a buttery graham cracker crust, this easy Key Lime Pie is a classic for a reason. You won't need another pie recipe again!
Pumpkin mascarpone pie is a warm and cozy holiday dessert that is incredibly easy to make with just minutes of prep work before popping into the oven.
This decadent Chocolate Pecan Pie is a twist on the classic holiday pie with a rich, dark chocolate flavor that pairs wonderfully with toasted pecans.
With a buttery, flaky crust and spiced sweet apple filling, these homemade Apple Turnovers are hands down one of the best ways to enjoy this seasonal fruit.
Small batch mini pumpkin pies with a flaky crust, delicious pumpkin pie filling, and cinnamon whipped cream, are perfect for a small Thanksgiving crowd.
Sweet potato pie is warm and cozy, spiced with classic fall flavors, and delicious. Easy to make with cooked sweet potatoes or canned sweet potato puree.
Give traditional pecan pie a twist this holiday season by using finely chopped pecans to create a smooth topping on this chopped pecan pie with a smooth custard filling. This pie is also ridiculously easy to make.
Beyond Thanksgiving Pie
Pecan pie bars are the best and easiest way to enjoy the flavors of pecan pie but with half the effort and in a handheld bite-sized form.
Baked Apples are soft, warm, and tender, with a crunchy sweet cinnamon oat filling. This cozy and comforting fall dessert is quick easy to make too.
Individual apple crisp is a sweet tart fall dessert served in single-sized portions with all the crunchy corners of crumble. And so quick and easy to prep.
Homemade Apple Pie Bars are sweet, tart, and crumbly. With 3 delicious layers including a flaky pastry crust, cinnamon apple filling, and crumbly topping.
Why make pie or brownies when you can have them both at once? These Pecan Pie Brownies are the perfect fall treat for any occasion - rich, sweet, indulgent.
Easy homemade apple hand pies/turnovers are the perfect fall treat -- stuffed with tender apples and cinnamon and wrapped in crispy, flakey, buttery crust.
Apple crisp with tender cinnamon-sugar apples and crispy oat topping is sweet, tart, and just as delicious as an apple pie but takes a lot less effort.
Cranberry-Apple Cobbler with Biscuits
Sweet and tart cranberry-apple cobbler with biscuits is packed with fresh fruit and a buttery biscuit topping. This holiday favourite is easy to make.
Nothing says fall better than Homemade Caramel Apples that are sweet, delicious, and fun to make. Chewy caramel made from scratch covers crisp juicy apples, topped with optional toppings.
Got some leftover cranberry sauce from your holiday dinner? Revive them into delicious leftover cranberry sauce oat bars, perfect for breakfast or dessert.
Did You Make Any of These Thanksgiving Pie Recipes?
Please leave a comment and rating below, and let me know what you thought of this round up of thanksgiving pies. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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Easy Small Batch Ciabatta Rolls
We have been baking bread all week, so my home smells like a fresh bakery, and I ain't mad about it! The latest to come out of my kitchen are easy small batch Ciabatta Rolls. These rolls are soft and airy inside, with that perfect crunchy, crackly crust. They are also real easy to prepare, like 10 minute no-kneading kind of easy.
Why You'll Love this Ciabatta Roll Recipe
- Tried-and-true recipe. If you read through one of the hundreds of comments on this post, you will quickly realize just how popular this recipe is - it's truly everyone's ciabatta recipe! Try it once and you'll come back to this recipe over and over again.
- So light and fluffy. These easy ciabatta rolls are made with a really tender basic dough that has a high water content. As they're folded together, they create a natural pocket perfect for adding flavored butter or a drizzle of honey. They're so soft and so much fun to eat!
- Uses basic ingredients. With only 4 simple ingredients - flour, yeast, water, and salt - you can create these perfect Italian rolls. If you are a seasoned baker, you will already have everything you need on hand! We love pantry staple recipes!
- Easy to make. Although you need to be careful when handling the delicate dough, the actual dough comes together quick quickly without using any fancy tool or equipment.
Ingredient Notes
What is in homemade ciabatta rolls? To make almost any rustic bread, you will just need the following 4 simple ingredients (full measurements in recipe card below):
- flour - we use all-purpose flour.
- yeast - we use instant yeast but you can use active dry yeast as well. You just need to wait about 10 minutes once mixed with water to allow it to activate first.
- water
- salt
You also need a baking tray to bake the bread in, and another baking pan to create steam in your oven.
How to Make the Best Ciabatta Bread Rolls
There are 5 main steps in making a fresh batch of homemade artisan ciabatta rolls (See the full instructions in the recipe card below).
- Dissolve the yeast: Dissolve instant yeast in lukewarm water in a cup, stir until mixed together.
- Prepare dough: Combine flour and salt in a large bowl. Pour yeast liquid mixture in and whisk to combine.
- Allow dough to rise: Cover bowl with plastic wrap and let the dough sit at room temperature for 1 hour. Stretch and fold the dough every 30 minutes. After another hour and half, the dough will rise and approximately double in size.
- Divide the dough: Roll the dough into a log, and divide into 4 to 5 equal parts. Let the dough rest for another 40 minutes.
- Bake bread: Transfer the dough onto a parchment-lined baking tray. Preheat oven to 420°F and add steam. Bake for 20 minutes.
Instructions for Making Ciabatta Rolls
First, prepare the dough (1 hour rise time).
- Dissolve the yeast. In small cup, dissolve instant yeast in lukewarm water and stir to mix together (the mixture should start to bubble and develop a yeasty aroma). Let it sit for 2 minutes.
- Make dough. In a large mixing bowl, add flour and salt. Pour in yeast mixture and whisk until fully combined, scraping down the sides of the bowl (there should be no dry flour particles visible). The mixture is very sticky and wet, with an 80% hydration (flour to water ratio).Â
- Rest. Cover the bowl with plastic wrap and let it sit at room temperature for 1 hour (Note that a higher room temperature will speed up the fermentation process and will cause the dough to rise faster).
Next, stretch and fold the Dough (1.5 hour rise time).
- Stretch and fold. Apply some water onto your hands and stretch and fold the dough in the bowl by folding the edges into the centre, one edge at a time. Wet hands make it easier to work with the dough and it should take you less than a minute to fold all 4 sides.
- Rest. Cover with plastic wrap and let the dough rest for 30 minutes.
- Second stretch and fold. Repeat this stretch and fold step.
- Rest again. Cover with plastic wrap and let the dough rest for another 30 minutes.
- Third stretch and fold. Then, repeat the stretch and fold step a final time.
- Rest again. Let it rest for another 30 minutes. After 3 rounds of stretch and folds with 30 minute resting periods, the dough will rise and approximately double in size.
Now, let's shape the dough (40 minutes rise time).
- Shape. Transfer dough to a floured surface. Note that the dough will still be very sticky and that is okay. Sprinkle dough with a little flour and shape it into a rectangle by gently pulling the dough from underneath. Be careful not to press the dough because the air holes trapped inside might get squeezed out.
- Roll into a log. Roll the dough into a log and press the edge to seal.
- Divide. Divide the rolled dough into 4-5 equal parts, and place each piece at least two inches apart, onto a well-floured work surface.
- Rest. Let the dough rest for about 40 minutes. This is called the final proofing.
Time to bake the ciabatta rolls.
- Carefully transfer each dough onto a parchment-lined 9x13-inch baking sheet. Because the dough is still quite sticky, dust with flour to help with handling it. Set aside.
- Fill a baking pan with water and place it in the bottom of your oven. Preheat the oven to 420 F, and allow it to fill with steam from the water. When the oven is ready, slide the baking tray in and spray some water over the dough immediately. Bake for 20 minutes.
- Let the bread cool for 20 minutes. To check if the bread is done, you can tap the bottom of the bread with your finger. The bread will sound hollow when they are done.
Recipe Tips for Baking the Perfect Ciabatta Bread
There are some key things to keep in mind to get the perfect ciabatta rolls.
- Use unopened and unexpired yeast that was stored int a cool and dry area - make sure the instant yeast is in an original, unopened package, and that it has not expired (note that instant yeast has a relatively shorter shelf life).
- The yeast mixture should start to bubble - when mixing the yeast in lukewarm water, the mixture should start to bubble and develop a yeasty aroma.
- Add steam to the oven - this is the key to getting the perfect crispy, crackly crust on ciabatta bread. You add steam to the oven by placing a baking pan with water on the bottom of the oven, and then preheating it.
- Use a bench scraper - ciabatta dough is very sticky with 80% hydration (flour to water ratio). So a bench scraper is very helpful to help handle and transfer the dough. You can also use flour if needed during transfer.
Recipe Variations
- Add herbs. Make a herbed ciabatta bread by adding in herbs into the dough. Try fresh herbs like chopped basil, chives, or parsley, or dry herbs like Italian seasoning, oregano, or thyme.
- Add olives. Who doesn't love a good olive bread? Add in some chopped or sliced olives (black olives or green olives) into the dough. See how we did it in our Artisan Green Olive Sourdough Bread.
- Make it whole wheat. For a healthier option with added fiber, replace some of the all purpose flour in the recipe with whole wheat flour. Note that the whole wheat ciabatta buns will be denser in texture though.
- Make it cheesy. Add in extra flavor by adding in some shredded cheese to the bread dough. Try shredded parmesan or asiago cheese. You can even take the flavor up a notch by adding. in some minced or pressed garlic.
How to Serve Ciabatta Bread Rolls
These are many ways to enjoy these delicious Ciabatta Rolls inlcuding:
- With a simple spread. Ciabatta bread is delicious on it's own dipped in some olive oil and balsamic vinegar, or with a simple spread like butter and homemade small batch strawberry jam.
- As a sandwich bread. Some of my favourite sandwiches to make with them are breakfast sandwiches, lemongrass chicken sandwiches, and fish burgers.
- Alongside soup. A crusty on the outside, light and fluffy on the inside type of bread like this is perfect for dipping and sopping up soup. Find a soup to pair this with in our collection of 60 Best Soup Recipes.
Storing and Freezing Instructions
How to Store
Ciabatta rolls are best served and enjoyed on the day they are baked. You can store leftover ciabatta rolls in an airtight container at room temperature for up to 3 days. You can also store them in the fridge for up to 1 week. Note that once refrigerated, the texture will change and become more dry. You can always add in the moisture by reheating it before serving.
How to Reheat
The best way to reheat ciabatta bread is to bake them in the oven. Place on a baking tray in a 350F preheated oven and heat for 6-8 minutes, or until warm. You can also reheat in the air fryer at 350F for 3-6 minutes.
How to Freeze
Freeze baked ciabatta rolls in a freezer bag for 2-3 months. Allow the buns to thaw in the fridge overnight before serving or reheating.
More Homemade Bread Recipes
- 50 Best Bread Recipes
- Small Batch No Knead Bread
- Homemade No Knead French Baguettes
- Quick and Easy Pita Bread
- Easy Homemade Everything Bagels
- Quick and Easy Skillet Dinner Rolls
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Buckeyes
These peanut butter Buckeyes are a classic holiday dessert that's more like a truffle than a cookie, although they're a must-have on many Christmas cookie trays. They're soft and tender with a creamy burst of peanut butter enrobed in a crunchy chocolate shell. You won't be able to eat just one!
These homemade buckeyes are named after the buckeye nut, which has a glossy brown coat with a matte tan circle in the center. These sweet treats are made by first making sweet peanut butter balls, and then dipping them in a delicious dark chocolate coating. They look very similar to the buckeye nuts, but are the best no bake treats! They're perfect for any holiday table (and they last forever in the fridge)!
Why You'll Love These Buckeyes
- So easy to make. These buckeyes are a no-bake treat, so the only thing you'll need to heat up at all is the rich chocolate coating! They're incredibly easy to make and only require a handful of simple ingredients.
- A nostalgic holiday treat. Many families make these dipped buckeyes every year for the holidays! They're a classic holiday dessert that will look perfect on your Christmas cookie tray.
- Long-lasting. These buckeye balls last up to a month in the fridge, so they're an ideal treat to make at the beginning of December. Any time you get any visitors, you'll have a treat ready to serve right away. They can freeze for even longer!
Ingredient Notes
To make these delicious buckeyes, you will need the following ingredients (full measurements in recipe card below):
- peanut butter - use creamy store-bought peanut butter for best results.
- butter - bring unsalted butter to room temperature to make it easy to mix into the peanut butter.
- vanilla extract - a little vanilla makes the peanut butter mixture taste and smell amazing.
- confectioners' sugar - this thickens the peanut butter into a thick paste.
- chocolate - use bittersweet or semi-sweet chocolate chips for the perfect shell. The dark chocolate is a perfect contrast for the sweet and creamy peanut butter center.
- coconut oil - coconut oil will help the chocolate melt and make the shell nice and crunchy.
You will also need a large baking sheet, parchment paper, a large mixing bowl, an electric hand mixer, a small cookie scoop, a microwave-safe bowl, and a toothpick.
How to Make the Best Buckeyes
- Combine ingredients. Add peanut butter, butter, and vanilla to a large mixing bowl. Beat together with an electric hand mixer until smooth and creamy. Add in the confectioners' sugar, then beat again until a soft, playdough-like dough comes together.
- Scoop balls. Prepare a large baking sheet with parchment paper. Using a small cookie scoop, scoop out the dough, then roll each scoop around in your hands to make it round. Place onto the prepared baking sheet and cover lightly with plastic wrap. Place into the fridge for 4 hours (up to overnight) to firm up.
- Melt chocolate. After the balls have rested and chilled, add the chocolate and oil to a microwave-safe bowl. Place into the microwave and microwave in 30-second increments, stirring in between, until fully melted and smooth. Allow the melted chocolate to cool for 10-15 minutes, or until just slightly warm to the touch.
- Dip balls in chocolate. Place a toothpick into each of the chilled peanut butter balls, then dip each ball into the melted cooled chocolate, leaving a small amount of the peanut butter exposed at the top.Â
- Set. Return the buckeyes onto the parchment lined baking sheet, and allow the chocolate to harden. Remove the toothpicks from the buckeyes (you can use your finger or a knife to smooth over the holes). At this point, you can add a chocolate drizzle on top, if desired.
- Store. Place the buckeyes into the fridge until you're ready to enjoy. Feel free to leave as is or top with some flaked salt.
Recipe Variations
- Use natural peanut butter. Although it has a different texture and flavor, you can also use natural peanut butter. Just stir it well first and add more powdered sugar if needed.
- Make them crunchy. If you prefer crunchy buckeye candies, stir in chopped peanuts, rice krispies, or cornflakes, or use crunchy peanut butter instead of smooth.
- Try a different chocolate. Replace the dark chocolate with milk chocolate or even white chocolate for a different flavor profile. You can even add a white chocolate drizzle over the dark chocolate for a beautiful look.
- Roll the buckeyes. If you add nuts or cereal to your peanut butter mixture, reserve extra and roll the finished buckeyes in them to highlight what's inside.
How to Serve
These buckeyes are delicious served on their own, or paired with some of my favorite holiday treats as part of a Holiday Cookie Box including:
- Gingerbread Truffles
- Christmas Sugar Cookies with Royal Icing
- Oreo Truffles (Cookie Balls)
- Italian Christmas Cookies
- Dark Chocolate Raspberry Truffles
- Christmas Shortbread Cookie Bites
Looking for more holiday treats? Try these 30 Best Christmas Cookies.
Recipe Tips and Tricks
- Chill the peanut butter balls. If you try to dip the peanut butter balls without chilling them first, they'll fall off the toothpick as you're dipping them. Refrigerate or even freeze them to make the dipping process quick and easy.
- Use a double boiler. If you have issues with the melted chocolate hardening, make a double boiler instead. Fill a small saucepan with water and add a glass or metal bowl on top. Heat up the water over medium heat and add the chocolate. It will melt gently from the heat of the water. Turn down the heat once the chocolate begins to melt.
- Line the tray. Any time you work with chocolate, use either a sheet of parchment or wax paper. The chocolate will not stick to it, so you'll get a beautiful, mess-free shell every time.
Storing and Freezing Instructions
How to Store
Store buckeyes in an airtight container in the fridge for up to 1 month. To keep the balls from sticking together, separate them with a sheet of wax paper.
How to Freeze
Store any remaining leftovers from this easy buckeye recipe in a freezer-safe container for up to 3 months. Separate the layers of buckeye candy with a sheet of wax paper.
FAQ
Chocolate buckeyes are made by mixing together peanut butter, butter, powdered sugar, and vanilla into a thick paste, rolling it into balls, then dipping them in melted chocolate. This gives you a nice crunchy chocolate shell with a soft, creamy peanut butter flavor in the middle.Â
One of the best things about this easy buckeyes recipe is how long they last! These simple treats can technically go bad, but it takes a while. For the best flavor and texture, store the buckeyes in the fridge for a month or freeze them for three months.Â
Yes! Not only does this preserve the buckeyes to help them last a long time, but it also gives them the perfect texture. They're more fun to eat when the peanut butter is firm. At room temperature, they're quite soft and a little messy.
More Peanut Butter Dessert Recipes
- Peanut Butter Blossoms
- Peanut Butter Eggs
- Chewy Peanut Butter Granola Bars
- Chocolate Chunk Peanut Butter Cookies
- Peanut Butter Thumbprint Cookies
- The Best Soft and Chewy Peanut Butter Cookies
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Green Beans with Pecans
Green Beans with Pecans is a delicious and nutritious way to dress up your green beans. Cooked until tender and crispy, these vibrant greens are tossed in butter together with slightly toasted pecans for a surprise crunch. With just four simple ingredients and 15 minutes, you can enjoy a side dish that's easy enough for weeknight dinners yet elegant enough for your holiday spread.
When a simple side dish gets a makeover, it can be just as exciting as the main course. Green beans, like many vegetables, can become plain and dull if cooked the same way each time. This recipe incorporates pecans to give the dish a nutty, crunchy texture that makes it different from the usual. These crispy and buttery green beans with pecans also pair well with a lot of your favorite pork, chicken, beef, or pasta dishes, so you can add them as your go-to side dishes for everyday meals and even the fanciest dinners.
Why You'll Love this Green Beans with Pecans Recipe
- Quick and easy. No need to stand over the stove for hours - these nutty green beans come together in 15 minutes! The only prep required is basically washing and trimming the green beans, and chopping up the pecans. Plus, you only need four ingredients, so it's not just a time-saver, but a money-saver too.
- So flavorful. With only a few ingredients, it is amazing how much flavour this dish produces. Earthy green beans perfectly balance with crunchy pecans, and are all coated with smooth buttery goodness. And the texture is just something else! The beans are tender, yet still slightly crispy, and the roasted pecans give it a crunchy smoky kick.
- Healthy and delicious. Some recipes can be heavy and greasy, but not this one! The addition of pecans and butter adds a decadent crunch while still keeping it light and flavorful. Green beans are also packed with vitamins, minerals, and fiber, so it's an easy way to get your veggies in.
- Simple yet appetizing. The bright green beans, lightly toasted pecans, and melted butter all come together to create a visually appealing side dish. It's one of those dishes that looks like you put in more time and effort than you actually did.
- Perfect for all occasions. Whether you're serving up green beans with pecans for a weeknight meal or a holiday dinner, this dish will fit right in. It pairs well with just about any main course and can easily be doubled or tripled for larger crowds.
Ingredient Notes
To make these delicious Green Beans with Pecans, you will need the following ingredients (full measurements in recipe card below):
- green beans - I usually trim the ends of the beans to give them a cleaner look but you can leave them intact if you want.
- butter - use unsalted butter for better flavor control.
- pecans - add a nice crunch and flavor to the dish. You can use either medium or finely chopped pecans.
- salt - add to taste.
You will also need measuring cups and spoons, a large pot, and a large skillet.
How to Make the Best Green Beans with Pecans
- Cook green beans. Bring a large pot of water to a boil. Add beans and cook uncovered until they are slightly tender but still crispy, approximately 5 minutes. Remove from heat and drain.
- Toast pecans. In a large non-stick skillet, heat butter over medium-high heat. Once the butter is just melted, add pecans. Cook until they are slightly toasted, about 3 minutes, stirring continuously.
- Toss together. Add green beans and salt, and cook for another 2 minutes. Remove from heat and serve.
Recipe Variations
- Add caramelized onions. Mix in some sliced onions while toasting the pecans in butter. This caramelizes the onions and gives a distinct mildly sweet, savory flavor to your side dish.
- Glaze with balsamic vinegar. Make a tangy and syrupy balsamic vinegar glaze to drizzle your side dish for a unique flavor. Reduce a few tablespoons of balsamic vinegar with brown sugar, and toss your green beans with pecans right in this sauce for a delicious coating.
- Lemon and garlic. Toast some garlic and pecans in butter for a strong, savory flavor and aroma, and add a squeeze of lemon juice at the end for a fresh, zesty twist.
- Enjoy with pesto. If you think that pesto makes everything better, you should make these Pesto Green Beans at home. Add a spoonful of your favorite store-bought or homemade pesto to the cooked green beans for a rich, creamy, herby flavor.
- Make it vegan. Replace butter with vegan butter or olive oil.
How to Serve
Enjoy these delicious Green Beans with Pecans as a side with some main dishes such as:
- Greek Lemon Garlic Whole Roast Chicken
- Glazed Honey Balsamic Pork Chops
- Roasted Pork Tenderloin
- The Best Ribeye Steak
- Roasted Garlic Parmesan Baby Potatoes
- Pesto Penne Pasta
- Roast Stuffed Chicken
Recipe Tips and Tricks
- Use fresh green beans. While you can use store-bought frozen French-cut green beans, fresh ones retain a natural, crispy texture and cook much faster.
- Use boiling water.Drop the green beans in vigorously boiling water so you can achieve that tender yet crispy texture. Avoid boiling them excessively as they will turn too soft and dull green.
- Toss around. While toasting the pecans, move them from time to time so they don't burn and instead, maintain a nice buttery, slightly caramelized texture.
- Serve immediately. Like many dishes, it is best to serve your green beans with pecans hot and fresh off the skillet. It will be the crispiest and most tender just after cooking.
Storing and Freezing Instructions
How to Store
Keep any leftover green beans in an airtight container and store them in the fridge for up to 3 days.
How to Reheat
Reheat the nutty green beans in a skillet over medium heat, adding a tablespoon of butter or olive oil to keep them from drying out.
How to Freeze
Place the leftovers in a freezer bag or freezer-safe container and freeze for up to 3 months. To thaw, transfer them in the fridge overnight and reheat in a skillet.
More Green Bean Recipes
- 15 Best Green Bean Recipes
- Green Beans Almondine
- Lemon Parmesan Green Beans
- Green Beans with Bacon
- Pesto Green Beans
- Sautéed Garlic Green Beans
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Twice Baked Potatoes
Twice Baked Potatoes are the absolute perfect side dish for your family dinners or as a game day appetizer. The tender baked potato boats have a crispy shell from the double baking process, and the gooey, cheesy filling oozes flavor into every bite. They're commonly served in sports bars and chain restaurants, but the homemade version is so much better!
These special potatoes are made by removing the fluffy insides of regular baked potatoes, then whipping them together with your favorite baked potato toppings like bacon, sour cream, cheddar, and green onions, before placing them back in the potatoes before baking once again. These loaded baked potatoes are a great side dish or appetizer for any party, and they're easy enough to make instead of mashed potatoes at your next event!
Why You'll Love These Twice Baked Potatoes
- Ultimate comfort food. The best part of baked potatoes is the toppings, which transform ordinary potatoes into something exceptional. Twice-baked potatoes bake the creamy, cheesy toppings you love inside the shell of a baked potato. They're warm, crispy, and salty, with a gooey, creamy, savory filling. You won't be able to eat just one.
- Easy to serve. Instead of setting up a loaded baked potato bar and having everyone choose their own toppings, these easy twice baked potatoes take care of all of that. Your guests can simply serve and go!
- Perfect textures. Since the potato gets cooked twice, the tender skin becomes nice and crispy in the oven. As you crunch through it, you find the creamy, cheesy potato filling on the inside. The balance of crisp skin and tender cheesy potato filling is a match made in heaven!
Ingredient Notes
To make these delicious twice baked potatoes, you will need the following ingredients (full measurements in recipe card below):
- Russet potatoes - stick with starchy Russets. Look for large, firm potatoes and wash them well.
- avocado oil - rub the oil over the potatoes before baking to help them develop a crispy crust. Olive oil is a good alternative.
- milk - this will thin out the potato filling to make it almost like creamy mashed potatoes. Use any type of milk.
- butter - use unsalted butter and cut it to 1-inch pieces.
- sour cream - sour cream adds a creamy, tangy flavor to these twice baked potatoes.
- cheddar cheese - add shredded cheddar to the creamy filling and sprinkle extra on top to melt in the oven.
- bacon - precook the bacon to add the bacon bits and leftover bacon fat to the creamy potato filling for extra flavor.
- green onions - finely chopped green onions are the perfect garnish.
- salt and black pepper
You will also need a fork (or knife), baking sheet, skillet, large mixing bowl, and spatula.
How to Make the Best Twice Baked Potatoes
- Bake potatoes. Scrub potatoes clean, then poke all over with a fork or knife, and rub the potatoes all over with oil. Place the potatoes in a large baking sheet and bake in a 400F preheated oven until cooked through and fork tender, about 1 hour.
- Cook bacon. While the potatoes are baking, add bacon in a skillet and cook over medium-high heat until browned on both sides and crisp, about 6-8 minutes. Reserve the bacon fat in a bowl and transfer the bacon onto a paper towel lined plate. Chop the bacon into small bits.
- Slice and scoop potatoes. Once cooked, allow the potatoes to cool for 15 minutes until cool enough to handle. Then, gently slice the baked potatoes in half lengthwise and scoop out the insides without tearing the shells. Leave about a ¼ inch border of potato flesh on the skin. Set the potato shells aside.
- Make filling. Transfer the potato flesh into a large mixing bowl and add milk, butter, sour cream, 1 cup cheddar cheese, salt, pepper, and reserved bacon fat. Stir well with a spatula until evenly combined. Stir in half of the bacon bits.
- Stuff potato skins. Fill the potato shells evenly with the mashed potato mixture and top with extra cheddar cheese and bacon bits.
- Bake. Reduce the oven temperature to 350F and bake the stuffed mashed potatoes again for another 20 minutes until heated through and the cheese has melted.
- Serve. Sprinkle with green onions and serve warm.
Recipe Variations
- Buffalo twice baked potatoes. Instead of cheddar cheese, add your favorite blue cheese crumbles and a few dashes of buffalo sauce for a hot wing-inspired side dish.
- Air fryer twice baked potato recipe. If your oven is busy, follow the same steps to bake your hot potatoes in the air fryer. Adjust the cook time to 40-45 for the baked potatoes and 10-15 minutes after adding the toppings.
- Broccoli cheese twice baked potatoes. Add some chopped steamed broccoli to the potato filling for an extra dose of color and veggies.
How to Serve
This twice baked potato recipe is delicious served on its own, or paired with some of my favorite main courses and sides including:
- Slow Cooker BBQ Ribs
- Classic Juicy Hamburgers
- Game Day Buffalo Hot Wings
- Jalapeño Poppers
- Spicy Mac and Cheese
Recipe Tips and Tricks
- Use the right potatoes. You need a potato with a high starch content to get a fluffy texture. Russet potatoes are the best option.
- Don't rush the potatoes. This twice-baked potatoes recipe only works if the inside of your potatoes is light and fluffy. If you underbake the potatoes, they will be dense and hard. Make sure they are perfectly fork tender first.
- Adjust to taste. Feel free to season the filling with your favorite spices like garlic powder, onion powder, a little smoked paprika, etc. Make it your own!
- Season well. Potatoes are very bland on their own. If you want your potatoes to be really flavorful, you need to taste the filling and season them well.
Storing and Freezing Instructions
How to Store
Store leftover twice-baked potatoes in an airtight container or cover them well with plastic wrap. Store in the fridge for 3-4 days.
How to Reheat
Although you can microwave the twice-baked potatoes, the preferred method is to bake them in a 400 degree F oven for 10-15 minutes until nice and warm. You can also reheat them in the air fryer at 400F for about 7-10 minutes.
How to Freeze
After chilling, place the potatoes in a freezer-safe container. They'll store well for up to 3 months. Allow the potatoes to thaw overnight in the fridge to room temperature before reheating according to instructions above.
FAQ
Regular baked potatoes are made by baking whole potatoes in the oven. That's all they are - hot, tender potatoes with a fluffy inside. To make twice baked potatoes, you remove the fluffy center of the potatoes and mix it with your favorite baked potato toppings like sour cream, cheddar cheese, butter and more. Then, the filling is added to the halved potato skins and baked a second time.Â
It's really important to use good food safety practices, especially at parties or the holidays. Twice baked potatoes should only stay out for a maximum of 2 hours before the leftovers need to be stored in the fridge. At room temperature, the bacteria on the food can grow extremely fast. In the fridge, they grow much more slowly. If you need them to sit out longer, keep them warm in a crockpot or chafing dish. Just remember that they need to be kept above 140 degrees F to stay fresh.
Twice baked potatoes are the perfect side dish or appetizer! For your next game day, serve them as an app with your favorite wings, creamy dips, and other finger foods. They also pair well with your favorite roasts, burgers, pulled pork, or brats as a side dish. Basically, any time you'd serve French fries or baked potatoes, you can serve twice-baked potatoes!
More Potato Recipes
- 40 Best Potato Recipes
- Mashed Potato Casserole
- BBQ Chicken Stuffed Baked Potatoes
- Potato Leek Soup
- Baked Mashed Potatoes
- Duchess Potatoes
Tried this recipe?
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Cheese Board
This easy Cheese Board is one of the most popular and classic appetizers you can serve at any gathering. With an assortment of cheese, bread and crackers, fresh fruit, and nuts, this spread is perfect for a dinner party, wine night, or just as a snack when you're feeling fancy. It's also a guaranteed way to brighten up your holiday table without spending too much time in the kitchen.
A quality cheese board typically consists of various kinds of cheese, fresh fruits, bread and crackers, some nuts, and a bowl of honey arranged in an aesthetically pleasing way. It brings a lot to the table, and no one will be able to resist digging in. We included four types of cheese in this recipe that have unique textures and flavors ranging from a hard, sharp-tasting cheddar to a soft, milky brie. The sweetness of the honey, jam, and fresh fruits perfectly balances out the saltiness of the cheese, while the crusty bread, crackers, and nuts provide a crunchy contrast that people are sure to love and enjoy.
Why You'll Love this Cheese Board Recipe
- Extremely simple to make. Anybody, and I mean, anybody can quickly put this cheese board together in 15 minutes. All you need is a selection of your favorite cheeses, fresh fruits, crackers and breads, honey or jam, and some nuts, neatly arranged on a large wooden cutting board or platter.
- Great for any occasion. From casual get-togethers and picnics to elegant dinner parties and holiday gatherings, a cheese board is the perfect way to add a bit of sophistication and style to the table without too much work. Plus, you and your guests can experience different flavors and textures, which makes it more interesting than just serving a plate of cheese.
- Stunningly beautiful. A nicely arranged cheese board is a treat for the palate and a feast for the eyes. The brightly colored fruits, the crunchy crackers and nuts, and the colorful jams and honey side by side with different cheese cuts certainly make it a work of art. Who wouldn't be impressed by that?
- Versatile. If you're going for a fancy cheese board, you can always add a few more ingredients like cured meats, fresh veggies, spreads, and even some fresh herbs. Or if you're looking for something simpler yet still delicious, just stick to the basics and you'll do just fine.
Ingredient Notes
To make this easy Cheese Board, you will need the following ingredients (full measurements in recipe card below), along with a knife and a large wooden platter:
Cheese
Use an assortment of 4 different types of cheese, ranging from soft, semi-soft, and hard cheese. We used:
- cheddar cheese - one of the classic hard cheeses for a cheese board. It has a strong, sharp flavor with a slightly hard texture.
- gruyère cheese - a semi-soft cheese with hints of saltiness and nuttiness. You can also use Comté or Gouda if you have them on hand.
- goat cheese - a soft, creamy cheese with mild tangy flavors that adds an interesting texture to the board. It's usually served in logs or rounds.
- brie cheese - another classic, this soft cheese has a mild, buttery, creamy, and slightly sweet flavor that's perfect for spreading on crackers or bread.
Crackers and/or Bread
Crackers or bread are the perfect vehicle for all those delicious cheeses. Some great optinos are water or saltine crackers, breadsticks, sliced ciabatta, French bread, sourdough, and pita chips. Potato chips work too!
Marinated items
I like to add a little tang to these cheese board with a bowl of olives. Kalamata olives or large green olives are great for a nice tangy contrast. You can also add in other marinated items such as marinated artichokes, pickles, or roasted red peppers.
Jams
We add a little sweetness with jam and honey. You can also add a bowl of maple syrup or fruit compote.
- jam - for a sweet, fruity flavor. You can use strawberry, raspberry, or blueberry.
- honey - has a nice, syrupy consistency for dipping.
Fruit
Add a few varieties of fresh fruit such as grapes, berries, apples, and pears.
- red grapes - I prefer this to be in a bunch so it won't roll over.
- apple - sliced into thin wedges or small cubes. You can switch this with pears too.
Nuts
Use different types of nuts like almonds, walnuts, pecans, pistachios, and hazelnuts for an added crunch.
How to Make the Best Cheese Board
- Arrange contained items. On a large platter, arrange the items that are in a bowl (including olives, jam, and honey), spacing them apart from each other in a non-symmetrical pattern.
- Place cheese. Arrange the cheese around the bowls, also spacing them away from each other to keep things pleasing to the eyes.
- Add crackers and bread. Arrange the crackers and bread around the bowls and cheese.
- Mix in some fruits. Arrange the fruit (grapes and apples) in gaps, also keeping them apart from each other).
- Fill gaps. Fill any large gaps with nuts.
Recipe Variations
- Add meats. Make a charcuterie board instead by adding a selection of cured meats like salami, prosciutto, or mortadella. The savory and umami flavors of the meats perfectly complement the rich, creamy cheese taste.
- Make a cheese fondue. Melt some cheese, put it in a bowl, and let everyone dip away! A warm, gooey cheese dip screams party time, and it's a great way to get the kids excited. You could also add a bowl of Queso Cheese Dip instead.
- Have some chocolate. Place pieces of dark chocolate into your cheese board for a sweet and salty combination. The rich, dark, and sweet chocolate flavors are always welcome on a cheese board, and I'm sure your guests will agree.
How to Serve
Serve this delicious Cheese Board as an appetizer or snack for your next gathering. It makes for a great centerpiece for any party or event. Serve it as part of an appetizer spread along with some other favorites like:
- Tomato Bruschetta with Balsamic Glaze
- Fried Goat Cheese Balls
- Mediterranean Flatbread
- Beet Hummus
- Toasted Ravioli
- Kale Chips
For more appetizer recipes, see our 75+ Easy Appetizer Recipes.
Recipe Tips and Tricks
- Soak fruit slices in lemon water. Apple and pear slices easily turn brown after you cut them, especially if you place them on the cheese board too soon. Keep them looking fresh by soaking them in water with lemon juice for a few minutes so they don't discolor.
- Serve cheese at room temperature. The flavor of cheese is at its best when served at room temperature, so take it out of the refrigerator 30-45 minutes before serving. Doing so allows the cheese to soften and fully develop its flavor.
- Vary sizes. Some cheeses can be served whole, especially soft ones like brie and camembert, while hard cheeses are best served in cubes or thin slices for easy handling. You can leave a cheese knife near the board so guests can cut their own slices.
Storing Instructions
Fully cover the entire cheese board with plastic wrap and keep in the fridge for up to 3 days. Make sure to take out the cheeses at least 30 minutes before serving. We also don't recommend putting the leftover crackers, bread, and nuts in the fridge, so place them in separate airtight containers and store at room temperature instead.
More Appetizer Platter Recipes
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Nutella Cookies
These homemade Nutella Cookies are heaven for chocolate lovers. The chewy Nutella cookies are tender and delicious with their chocolate chips and chopped hazelnut pieces, but the homemade Nutella chips take them over the top. They're perfect with a hot cup of coffee or dunked into a mug of hot cocoa!
Nutella is an iconic chocolate hazelnut spread known for its creamy texture and sweet flavor. This makes it absolutely perfect for baking into your next batch of cookies! The creamy spread will add sweetness and a rich, tender texture that makes each cookie lovely and chewy. They just might become your new favorite cookie!
Why You'll Love This Nutella Chocolate Chip Cookie Recipe
- Crunchy and chewy. These cookies have a perfectly chewy texture and bakery-style look. The pieces of chocolate chips, chopped hazelnuts, and Nutella chips add extra texture that makes each one so much fun to eat!
- So much Nutella. These cookies are a Nutella lover's dream! There is Nutella baked into the cookie dough itself, complemented with cocoa powder and hazelnuts to highlight the traditional chocolate hazelnut flavor. There are actual frozen Nutella chips in the cookie dough as well, so you'll find pockets of warm, gooey Nutella in every bite.
- Double chocolate chip cookies. There is so much chocolate in this cookie dough! From the Nutella and the cocoa powder to the chocolate chips and the frozen Nutella bites, we might need to call these quadruple chocolate cookies.
Ingredient Notes
To make these delicious Nutella cookies, you will need the following ingredients (full measurements in recipe card below):
- Nutella - we need Nutella to make the homemade Nutella chips. We also add real, creamy Nutella to the cookie dough to bake that flavor into every bite.
- flour - all purpose works perfectly for this recipe.
- cocoa powder - use natural cocoa powder for a rich chocolate flavor.
- baking soda - this will react with the cocoa powder for a gentle rise.
- baking powder - this helps leaven the cookies for a chewy, fluffy texture.
- salt
- butter - use unsalted room temperature butter.
- brown sugar - dark brown sugar has the richest flavor.
- white sugar - this will make sure your cookies have a fluffy texture and perfect sweetness.
- eggs - these bind the cookie dough together and help it rise.
- vanilla extract - pure vanilla extract adds a lovely aroma.
- chocolate chips - choose semi-sweet mini or regular chips.
- hazelnuts - use chopped roasted hazelnuts for an extra crunch.
Equipment Needed
You will also need the following baking tools and equipment:
- baking sheets
- parchment paper
- piping bag
- medium or large mixing bowl
- whisk
- electric hand mixer
- spatula
- cookie scoop
- plastic wrap
- wire cooling rack
How to Make the Best Nutella Cookies
First, make the homemade Nutella chips.
These frozen dollops of Nutella take an already great cookie over the top. As they bake, they melt into little pockets of molten Nutella. To make them:
- Pipe the chips. Prepare a baking sheet with parchment paper. Place the Nutella into a piping bag, cut off the tip, then pipe small chocolate chip sized dollops onto the baking sheet.
- Freeze. Place into the freezer to harden for at least 2 hours. Do not remove until right before adding to the Nutella cookie batter.
Now, let's make the Nutella cookies.
- Combine dry ingredients. In a medium to large mixing bowl, add flour, cocoa powder, baking soda, baking powder, and salt. Whisk well to combine, then set aside.
- Combine wet ingredients. In a large mixing bowl, add Nutella, butter, brown sugar, and white sugar, then beat with an electric hand mixer until fluffy, about 3-4 minutes. Add in the eggs and vanilla, then beat again until smooth.
- Add dry ingredients to wet. Add in the flour mixture and fold together with a spatula until well-combined.
- Add mix ins. Add in the chocolate chips, chopped hazelnuts, and frozen Nutella chips, then quickly fold until well-dispersed.
- Scoop. Prepare a large baking sheet with parchment paper. Using a medium cookie scoop, scoop out your cookies onto the prepared baking sheet.
- Chill. Cover lightly with plastic wrap and place the cookies into the fridge to chill for 4 hours (up to overnight).
- Preheat. Preheat the oven to 350F. Line a large baking sheet with parchment paper or a silicone baking mat.
- Bake. Bake the cookies in batches by adding 6 cookie dough balls onto the lined baking sheet, spaced 2-3 inches apart. Bake for 13-14 minutes. Allow the cookies to cool for 5 minutes on the pan before transferring onto a wire rack to cool completely.
- Repeat. Repeat baking in batches with the remaining cookies.
Recipe Variations
- Make Nutella-stuffed cookies. Instead of making little chips, freeze balls of Nutella in a silicone tray. Press the frozen Nutella balls into the center of your cookie dough before baking. It'll melt into the most perfect gooey center!
- Use white chocolate chips. Replace the regular chips in these double chocolate cookies with white chocolate. They'll add a pop of color and extra sweetness.
- Sprinkle with sea salt. Since Nutella is so sweet, a little salt on top can balance out the sweetness.
- Nutella ice cream sandwiches. After baking, let the cookies cool and place a scoop of chocolate hazelnut ice cream between two cookies. Press gently and roll the edges in crushed hazelnuts and mini chips. Wrap in plastic wrap, freeze well, then serve.
How to Serve
These Nutella cookies are delicious served on their own, or as part of a cookie box paired with some of my favorite cookies including:
- Hot Chocolate Cookies
- Chai Cookies
- Slice and Bake Pecan Shortbread Cookies
- Butter Cookies
- Red Velvet Cookies
- Soft and Chewy Ginger Cookies
Recipe Tips and Tricks
- Chill the dough. For the best texture, use properly chilled cookie dough. It's worth the wait. Otherwise, the cookies will spread too much.
- Line your pan. Lay a piece of parchment on your cookie sheet to remove these Nutella chocolate chip cookies perfectly every time.
- Rest the cookies. The baking process doesn't end when the cookies leave the oven. Let them rest on the pan to continue baking slowly for at least 5 minutes.
- Make a double batch. If you know you love Nutella, make two batches. Freeze the extra dough for later to have cookies any time!
Storing and Freezing Instructions
How to Store
Store leftover cookies in an airtight container at room temperature for 4-5 days.
How to Reheat
If you prefer a warm cookie, pop it in the microwave for just 5-10 seconds.
How to Freeze
Baked cookies can be frozen in a freezer-safe bag for several months. You can also freeze the unbaked dough balls. Let them thaw in the fridge before baking like normal.
FAQ
Although we love the classic flavor of Nutella, you might prefer a different brand of chocolate hazelnut spread due to allergies or just flavor preferences. Feel free to use generic Nutella or any other brand of the spread. You can even use creamy chocolate hazelnut butter.
Nutella is incredibly versatile and can be used in so many ways! It's a great dip for fresh fruit, makes a wonderful crepe, and is absolutely heavenly served on top of pancakes, French toast, or waffles. It's also wonderful baked into your favorite sweet treats, like these chocolate Nutella cookies, creamy mousse cups, or your next batch of muffins. Whip it into a luscious frosting for cupcakes or muffins. You can even drizzle warm Nutella over a bowl of ice cream or add it to a milkshake!
Yes! Baked cookies freeze incredibly well. Just let them cool to room temperature, then pop them in a freezer-safe bag for 2-3 months. You can either eat them frozen for a really chewy cookie or let them soften at room temperature.
More Cookie Recipes
- 50 Best Cookie Recipes
- Monster Cookies
- Brownie Cookies
- White Chocolate Chip Cookies
- S'mores Cookies
- Oatmeal Raisin Cookies
Tried this recipe?
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50 Best Thanksgiving Side Dishes
Let's be real, Thanksgiving dinner is all about the side dishes. From potato and sweet potato sides, to squash and pumpkin, green beans and brussels sprouts, to stuffing, salads and soup, I have got you covered. Today I am sharing my 50 most popular and favourite recipes for Thanksgiving side dishes, including classics like mashed potatoes and sweet potato casseroles, other favourites like creamy brussels sprouts and stuffed butternut squash, and healthy vegetable side dishes.
Potato and Sweet Potato Side Dishes
The Best and Creamiest Mashed Potatoes
Creamy, buttery, and delicious, this is the best and creamiest mashed potatoes recipe you will ever find. It's velvety, smooth, and melts in your mouth.
Rich and creamy potatoes au gratin is the ultimate comfort food made with sliced potatoes, cheese, and milk. It's the perfect side dish for the holidays.
Hasselback Potatoes are infused with garlic butter and feature signature cuts that make these potatoes crispy on the outside and tender on the inside.
Mascarpone mashed potatoes are creamy, smooth, and comforting. Classic mashed potatoes are given a twist resulting in a super silky and rich mash.
Stovetop Candied Yams are tender, buttery, tangy, and sweet with a delicious brown sugar glaze. This simple Thanksgiving side dish is quick and easy!
Crispy leaf potatoes are a delicious potato side dish made with layers of buttery, sliced potatoes that crisp up when baked. The perfect side dish.
Roasted Garlic Parmesan Baby Potatoes.
Quick and easy roasted garlic Parmesan baby potatoes are crispy on the edges and tender inside. They are delicious, flavourful and bakes in just 30 minutes.
Garlic Mashed Potatoes with Sour Cream
Velvety and smooth, garlic mashed potatoes with sour cream are the best, flavourful make-ahead side dish ever. Garlicky, buttery, creamy, and pure comfort.
Herb Roasted Sweet Potatoes are a quick easy side dish that's healthy, delicious, and flavorful. A perfect side for your holiday table or weeknight dinner.
These crispy smashed potatoes are the perfect side dish. They're easy to make, crispy on the outside, tender and fluffy on the inside, and so flavorful.
Velvety, smooth, and creamy, this savoury mashed sweet potatoes dish is quick and easy and can be made ahead of time -- it is the perfect side for your holiday meal.
Instant pot mashed potatoes are the quickest and easiest mashed potatoes you'll make in under 20 minutes (including prep!) in the pressure cooker.
Potato Stacks are crispy, cheesy, and flavorful, making them the perfect side dish with crunchy edges and soft gooey centers bursting with amazing flavor.
Greek Lemon Roasted Baby Potatoes
Quick and easy Greek lemon roasted baby potatoes are crispy on the outside and tender inside, packed with a Greek flavour blend of lemon, garlic and herbs.
Brown Butter Mashed Potatoes are the ultimate side dish for any meal. It's smooth and creamy with a rich, nutty flavor from the brown butter.
Scalloped potatoes are a creamy, cheesy, indulgent side dish that will make cheese lovers swoon. Every bite is savory, rich, comforting, and delicious.
Duchess Potatoes (Pommes Duchesse) are rich, creamy whipped bites of potatoes with crispy edges and a soft fluffy mashed potato centre. A fancy side dish!
Cheddar Mashed Potatoes are fluffy, creamy, and buttery. Loaded with cheese and hints of garlic, every bite of this classic side dish is flavorful.
Healthy mashed potatoes are velvety, creamy, and delicious, with a fraction of the calories. Substitute with low-fat milk, Greek yogurt and chicken stock.
Thanksgiving Stuffing
Skip the boxed mix and make your own Homemade Stuffing from scratch using a few common ingredients for a delicious, aromatic side dish this Thanksgiving.
Easy vegetarian cornbread stuffing is the perfect make-ahead side dish to serve this Thanksgiving. So flavourful, moist and soft, yet crispy golden on top.
Sausage Stuffing is a classic holiday side dish that's easy to make with a handful of ingredients. Flavorful and moist, it's perfect for Thanksgiving.
Cranberry Walnut Apple Stuffing
Cranberry walnut bread paired with sautéed apples, onions and rosemary is exactly what your holiday table needs! Hello cranberry walnut apple stuffing!
Thanksgiving Casseroles
Sweet Potato Casserole with Marshmallows
Sweet Potato Casserole with Marshmallows is a classic Thanksgiving side dish that is sweet and creamy with warm spices and molten, gooey marshmallows.
Green bean casserole is a classic holiday side dish packed with fresh green beans in a delicious creamy mushroom sauce, and topped with crispy fried onions.
Creamy corn casserole is a comforting side dish that is creamy, savory, slightly sweet, and filling - a classic and traditional Thanksgiving holiday side.
This Mashed Potato Casserole elevates an ordinary batch of creamy mashed potatoes into something divine topped with cheddar, bacon bits, and green onions.
Sweet Potato Casserole with Pecans
Sweet potato casserole with pecans packed with tender sweet potatoes and a buttery crunchy pecan topping is the best fall side dish for Thanksgiving dinner.
Squash Side Dishes
Stuffed Butternut Squash with Wild Rice
Healthy hearty and wholesome stuffed butternut squash with wild rice and mushrooms is an easy cozy vegetarian fall dinner or side. The best comfort food.
Roasted butternut squash is the easiest vegan side dish you need this fall. It has a ton of flavour with just a few simple pantry staples.
Maple Roasted Acorn Squash is savory and sweet, with its flavor intensified when tossed and roasted in a homemade maple glaze with a sprinkling of cinnamon.
One Pan Roasted Harvest Vegetables
One pan roasted harvest vegetables with butternut squash, brussels sprouts and baby potatoes is the best fall side dish. So easy to prep in just minutes.
Mashed butternut squash is the perfect side dish for fall - creamy, smooth, and delicious, with the perfect balance between sweet and savory fall flavors.
Roasted Pumpkin Wedges with Parmesan Cheese
Soft and tender, easy roasted pumpkin wedges with Parmesan cheese is the easiest and most delicious side dishes to make this fall. Prep it in just minutes.
Curried Chickpea Stuffed Acorn Squash
Wholesome, hearty, curried chickpea stuffed acorn squash with curry flavours is the perfect vegan and gluten-free fall comfort food for your holiday dinner.
Maple Roasted Brussels Sprouts and Butternut Squash
Maple Roasted Brussels Sprouts and Butternut Squash are a quick, easy, flavorful, and delicious Thanksgiving side dish that you need this holiday season.
Air fryer butternut squash is a healthy side dish that is crispy on the outside and soft inside. It's faster than roasting in the oven and needs less oil.
Brussels Sprouts Side Dishes
Tender and caramelized, these easy Roasted Brussels Sprouts tossed in balsamic vinegar and honey are a classic side dish to serve on your holiday table.
Delicious, garlicky, cheesy and creamy brussels sprouts bake is the ultimate comfort food side dish. So flavourful and the best way to eat brussels sprouts.
Brussels Sprouts with Bacon is a quick and easy side dish with the best flavor and texture. The best part? This holiday side is ready in under 15 minutes.
Sautéed Brussels Sprouts are a quick and easy side dish made with just 5 ingredients and ready to serve in only 15 minutes. They're vegan and keto too.
Honey Balsamic Brussels Sprouts
Easy honey balsamic Brussels sprouts are a sweet savory side dish that's roasted until tender and caramelized, and coated in a delicious flavourful glaze.
Crispy Roasted Air Fryer Brussels Sprouts
Tender and crispy roasted air fryer brussels sprouts cooks in less than 12 minutes with very little oil. It is a holiday table game changer.
Parmesan Crusted Brussels Sprouts
Parmesan crusted Brussels sprouts are a quick, easy, delicious side dish that's perfectly crispy outside and soft and tender inside. Ready in 30 minutes.
Cheesy Brussels Sprouts Bake is a comforting side dish made with sautéed garlic brussels sprouts, topped with bacon and cheese, and baked until bubbly.
Brussels Sprouts with Cranberries
Brussels Sprouts with Cranberries are a delicious, festive side dish that is easy to make with earthy Brussels sprouts and tart cranberries.
More Vegetable Side Dishes
Mashed Cauliflower is a fluffy and buttery side dish and a low carb, keto-friendly alternative to mashed potatoes. Plus, it's easier and quicker too!
Creamed spinach is a rich, creamy, and delicious side dish to make this fall. Easy to make ahead and reheats well - perfect for Thanksgiving holiday dinner.
Roasted Carrots are a healthy, delicious, and easy to make side dish with a slightly crispy interior and sweet and tender inside. Serve with any entree!
Green Beans Almondine is buttery, garlicky, and nutty. This classic French side dish is quick and easy to make, and loaded with flavor and texture.
Honey roasted carrots are a sweet, savoury, and salty side dish that pairs well with almost any entree. With these flavours, everyone will want seconds.
This buttery, garlicky Sautéed Spinach is the best way to enjoy this nutritious green. It's the ultimate healthy side dish and takes a few minutes to make!
Oven Roasted Vegetables are a delicious flavorful side dish that goes well with almost any dinner main. Customize it with whatever veggies you have on hand.
Buttery sautéed garlic green beans is a simple side dish that is quick, easy and delicious. Make these vibrant, crispy and tender green beans in 10 minutes.
Homemade Creamed Corn is creamy, delicious, and simple. It's quick and easy to make at home and so much better than store-bought canned creamed corn.
With only a few ingredients, it is incredible how much flavour are packed in these 10-minute nutty green beans. Earthy green beans balance perfectly with crunchy pecans.
Maple Roasted Carrots with Yogurt Sauce
These maple roasted carrots with yogurt sauce are not only stunning, but they get all caramelized and crispy around the sides from the maple syrup… pure perfection!
Green Beans with Bacon is a delicious, flavorful side dish that comes together quickly in 20 minutes (including prep!) with a handful of simple ingredients.
Quick and easy roasted cauliflower is a delicious, flavourful side dish that you throw on a sheet pan and into the oven. Plus, it's vegan and gluten-free.
Garlic and Herb Roasted Carrots
Garlic and herb roasted carrots are delicious and flavorful, easy to make, and the perfect vegan Thanksgiving side dish - or for any time of the year!
Pesto green beans is a simple side dish that is quick and easy to make in under 10 minutes, tossed in buttery toasted walnuts and pesto. So delicious.
Oven-roasted corn on the cob with homemade garlic butter is buttery, juicy, crunchy, and perfectly charred on the outside - without a grill.
Buttery sautéed garlic mushrooms are silky smooth with an incredible caramelization and earthy rich flavour. A simple side dish in under 15 minutes.
Roasted Garlic Green Beans (Air Fryer or Oven)
Quick easy roasted garlic green beans are tangy, sour, savoury, and sweet, with a tender and crunchy texture. Make them in the oven or air fryer in minutes.
Spinach gratin is a rich and creamy side dish with a layer of crispy melty cheese on top. This fancy side is easy to make ahead and freezer-friendly.
Vegetarian mushroom gravy is creamy, savory and thick, easy to make, loaded with flavor, and pairs well with everything! Make it vegan and dairy-free too.
Creamy Garlic Mashed Cauliflower
Craving a big serving of mashed potatoes but with a quarter of the calories? Now you can with creamy garlic mashed cauliflower. Ready in just 20 minutes.
Pasta Sides
Classic baked mac and cheese is the ultimate comfort food - creamy, cheesy, and cozy, topped with a crunchy breadcrumb topping. It's quick and easy too.
Stovetop Mac and Cheese with White Cheddar
Quick and easy, creamy stovetop mac and cheese with white cheddar is a delicious and comforting one pot 20-minute meal packed with three types of cheese.
Butternut Squash Mac and Cheese
Butternut squash mac and cheese is a flavorful and delicious fall twist on a classic, with a rich and creamy sauce that is secretly loaded with veggies.
This Spicy Mac and Cheese recipe is a spicy version of a beloved classic that takes this cheesy pasta to the next level with added spices for a kick.
Thanksgiving Salad
Fall Harvest Salad with Butternut Squash and Apple
Fall harvest salad with roasted butternut squash and apple is the only salad recipe you need this fall or winter. It's healthy, wholesome, and nourishing.
Apple Walnut Salad with Balsamic Vinaigrette
Throw together crisp apples, crunchy walnuts, and sweet cranberries for a taste of the holidays in this fall apple walnut salad with homemade balsamic vinaigrette.
Roasted Brussels Sprouts Salad with Dijon Vinaigrette
Roasted brussels sprouts salad with creamy potatoes, crispy string beans, tender brussels sprouts, is tossed in a delicious homemade dijon vinaigrette.
Butternut squash salad is a light meal that's loaded with fall flavors - roasted butternut squash, baby kale, walnuts, dried cranberries, and feta.
Arugula Salad with Apple and Pecan
Arugula salad with apple and pecan is a quick and easy fall salad made with fresh seasonal ingredients in just minutes. Perfect for a holiday dinner table.
This Butternut Squash Quinoa Salad is easy to make, ready in under an hour, delicious, and loaded with health benefits. It's the perfect fall salad.
Thanksgiving Soup
Savor the taste of fall with Roasted Butternut Squash Soup. This vegan soup is healthy, nourishing, and delicious comfort food in a bowl.
This Pumpkin Soup is perfectly smooth and creamy with aromatic vegetables and warm spices. Make it this fall from start to finish in about 30 minutes!
One pot sweet potato soup is super silky, creamy and vegan, and packed with fall flavours. Make this quick and easy fall and winter soup in 30 minutes.
Creamy Garlic Cauliflower Soup.
Creamy Garlic Cauliflower Soup is creamy and healthy. This vegetarian soup is ready in 45 minutes with a handful of wholesome ingredients and a few steps.
Instant Pot Butternut Squash Soup
Instant pot butternut squash soup is the perfect fall dish to cook in your pressure cooker - warm, cozy, comforting, and creamy. Make in 15 minutes.
Roasted Acorn Squash Soup is smooth and velvety, packed with veggies, and loaded with fall flavor. Serve for a cozy lunch, dinner, or on Thanksgiving.
Roasted Butternut Squash and Cauliflower Soup
Creamy roasted butternut squash and cauliflower soup has all the fall feels and is vegan and gluten-free. Plus, it's super easy to make in a sheet pan.
Coconut Curry Pumpkin Soup is rich, creamy, flavorful, and delicious. This vegan soup is ready just over 35 minutes with minimal prep and in one pot.
Butternut Squash Apple Soup is healthy and simple yet packed with so much flavour. Top this easy vegan soup with a layer of homemade toasted croutons.
Thanksgiving Bread
Sweet and savoury, buttery rosemary cornbread is soft and moist with golden crispy edges, flavourful and delicious, and so easy to make this holiday season.
Notoriously light and fluffy with a little fold in the middle, these Parker House Rolls are the perfect dinner roll. They're buttery and incredibly tender.
Easy Rosemary Garlic Focaccia Bread
No knead, easy rosemary garlic focaccia bread is thick with a perfect golden and crispy texture on the outside, but soft, fluffy and tender inside.
Quick and easy pumpkin dinner rolls are soft and fluffy, flaky and butter, and perfect to serve alongside a warm and cozy fall meal or Thanksgiving dinner.
Flaky Garlic Cheddar Biscuits are a simple but delicious and flavorful no yeast bread that is ready for the oven with less than 15 minutes prep.
Pumpkin Cornbread is a sweet and savory side dish loaded with real pumpkin, and is moist, fluffy, and crumbly with crisp edges.
Potato Dinner Rolls are soft, light, and fluffy. These quick and easy dinner rolls are loaded with leftover mashed potatoes and simple pantry staples.
Pumpkin Focaccia Bread with Fresh Herbs
Delicious, easy pumpkin focaccia bread with fresh herbs is soft, fluffy, and springy, yet so crispy on the outside. Just 15 minutes of actual prep required.
Easy Cornbread Muffins are moist, fluffy, tender, and sweet. They're the perfect side dish to serve with a Southern barbecue or Thanksgiving holiday dinner.
How to Make Ahead
You can make some of these Thanksgiving side dish recipes ahead of time and store in the refrigerator for a few days or in the freezer for up to 3 months. Check the individual recipes to see full make ahead instructions.
To reheat, place in the oven at 300F for 5-10 minutes until warmed through. If heating from frozen, let it thaw first and then reheat. If you can make any of these dishes a day or two before Thanksgiving, things will so much easier on the day of your holiday meal.
More Thanksgiving Recipes
Once you have selected the sides that you want to serve on your Thanksgiving dinner menu, don't forget the turkey, gravy, cranberry sauce, and of course dessert:
- The Best and Juiciest Whole Roast Turkey
- Easy Juicy Roasted Turkey Breast
- Easy Slow Cooker Turkey Breast
- Classic Homemade Turkey Gravy
- Easy Make-Ahead Cranberry Sauce
- Easy 2-Ingredient Turkey Gravy
- 40 Best Thanksgiving Main Dishes
- 15 Best Thanksgiving Bread Recipes
- 30 Best Thanksgiving Appetizers
- 25 Best Thanksgiving Dessert Recipes
Did You Make Any of These Thanksgiving Side Dishes?
Please leave a comment and rating below, and let me know what you thought of this round up of recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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Roasted Brussels Sprouts
These perfectly Roasted Brussels Sprouts are the ideal side for any meal. After roasting, they're tossed in a sweet and tangy mixture of balsamic vinegar and honey that takes them over the top. The best part? You just need a handful of simple ingredients and a hot oven for tender, caramelized, and crispy brussel sprouts any time.Â
Brussel sprouts are one of the best fall vegetables! These little green orbs look like miniature cabbages but are a lot easier to prepare. They really shine after roasting, which adds a crispy texture to the outside while making the inside soft and tender. The secret is to add a little acid (in the form of balsamic vinegar) and a bit of honey. The vinegar adds a rich, savory, tangy flavor, which gets rid of any cabbage funkiness, while the honey enhances the natural sweetness of the sprouts. This is hands down the best way to serve these greens, and it doesn't get much easier than this!
Why You'll Love These Roasted Brussels Sprouts
- So easy to make. I love roasting vegetables because it is the quickest and simplest way to make vegetables. For this recipe, it takes just a few moments of effort to get the sprouts on the pan. It will take longer to preheat the oven! Then, just let the oven do the rest of the work while you relax and kick your feet up!
- Incredibly flavorful. The roasting process concentrates the flavors of the sprouts and adds a wonderful contrast of textures. Brussels sprouts are a particularly good contender for roasting because roasting enhances the flavour tenfold and the roasting process creates an amazing balance between caramelized on the outside yet soft and tender on the inside. However, this recipe takes everything over the top by tossing the freshly roasted sprouts in balsamic vinegar with honey. You won't believe sprouts could taste this good!
- Perfect for fall and winter. Brussels sprouts are a seasonal crop typically available during the fall and winter. This recipe is ideal for serving with your favorite roast chicken, Thanksgiving turkey, or Christmas prime rib, and will be a hit as part of your holiday table.
Ingredient Notes
To make these delicious roasted Brussels sprouts, you will need the following ingredients (full measurements in recipe card below):
- brussels sprouts - trim down the base of the sprout, remove any browning outer leaves, and cut them in half lengthwise.
- olive oil - use regular extra virgin olive oil. This oil will give the outside of the sprouts a crispy texture, so don't skip it.
- salt and pepper - it's so important to season your sprouts well to keep them from tasting bland.Â
- balsamic vinegar - this rich vinegar has an incredible depth of flavor that complements the earthy flavor of the sprouts so well.
- honey - a little honey highlights the sweetness of the vinegar and the sprouts. It really balances the whole dish.
You will also need a baking sheet, parchment paper, large bowl, cutting board and knife, and serving spoon.
How to Make the Best Roasted Brussels Sprouts
- Combine. In a large mixing bowl, add the brussels sprouts, olive oil, salt and pepper. Toss to combine.
- Bake. Line a large baking sheet with parchment paper. Spread brussels sprouts evenly on the prepared pan, arranging most of the brussels sprouts with the flat side facing down. Place tray in oven and roast in a 400F preheated oven for 20-30 minutes, until crisp on the outside and tender inside, with slight charring on the edges.Â
- Toss. Once cooked, place cooked brussels sprouts back into a large mixing bowl and add balsamic vinegar and honey. Toss to combine and serve warm.
Recipe Variations
- Spicy roasted Brussels sprouts. If you prefer spicy flavors, add some red pepper flakes or use hot honey.
- Add lemon. Instead of the rich, complex flavor of balsamic, add a squeeze of fresh lemon juice and some lemon zest.
- Sprinkle with cheese. Toss your freshly roasted sprouts in shredded parmesan cheese for a salty, cheesy flavor.
- Air fryer roasted brussels sprouts. Ditch the oven and make air fryer brussels sprouts instead using the same simple seasonings we use here.
How to Serve
These roasted Brussels sprouts are delicious served with some of my favorite seasonal recipes including:
- Garlic Mashed Potatoes with Sour Cream
- Roast Stuffed Chicken
- Herb Roasted Sweet Potatoes
- Easy Make-Ahead Cranberry Sauce
- Caramelized Onion and Herbed Goat Cheese Flatbread
- Sautéed Garlic Green Beans
For more recipe inspiration, see our 60+ Fall Dinner Ideas.
Recipe Tips and Tricks
- Cut consistently. Since whole sprouts come in a variety of sizes, it's a good idea to cut each one to the same size. Smaller sprouts can be left whole, while larger ones should be sliced in half.
- Start with the flat side down. If you start with the flat sides down on the sheet pan, they'll get a chance to caramelize nicely while the outside crisps up. Feel free to stir once halfway through baking.
- Use high heat. If your oven is not fully preheated, your sprouts will become soggy instead of crispy.
- Don't crowd the pan. It's important to spread the sprouts in an even layer. They need space around them to properly roast and caramelize.
Storing and Freezing Instructions
How to Store
Store leftover roasted Brussels sprouts in an airtight container in the fridge for 3-4 days.
How to Reheat
To reheat, either microwave for 1-2 minutes, toast the sprouts in a hot skillet or bake them in a small dish at 350 degrees F until fully warmed.
How to Freeze
Allow cooked sprouts to cool to room temperature, then store them in a freezer-safe container. Freeze for 2-3 months. Thaw in the fridge before reheating.
FAQ
There are a few ways to make sure your sprouts come out crispy every time instead of soggy. First, use a sheet pan. The short sides will allow the moisture to evaporate quickly. Make sure your oven is completely preheated; don't rush ahead. It's also key to add enough oil. The sprouts need a thin layer of oil, which will fry up in the hot oven. It's also a good practice to spread the sprouts into an even layer with a little space around them so any moisture can evaporate right away.
Not at all. Although blanching can help cook the insides of the sprouts and make it easier to roast at a high temperature without burning the edges, it's a fussy extra step that isn't needed. Just follow good roasting techniques for perfectly crispy yet tender sprouts every time.
Yes. The firm ends of the sprouts should be trimmed down. They are edible, but they will take a while to soften, and they are often dried out anyway. It's a good practice to trim off the ends and remove any browning leaves before cooking your sprouts. Give them a good soak, too, to remove any dirt or bugs.
More Brussels Sprouts Recipes
- 15 Best Brussels Sprouts Recipes
- Brussels Sprouts with Cranberries
- Cheesy Brussels Sprouts Bake
- Sautéed Brussels Sprouts
- Maple Roasted Brussels Sprouts and Butternut Squash
- Parmesan Crusted Brussels Sprouts
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Baked Cranberry Sauce
This Baked Cranberry Sauce is an easy and flavorful twist on the classic Thanksgiving side dish. It has a thick, jam-like consistency with the right balance of tartness and sweetness that pairs perfectly with the traditional flavors of the holiday season. All made in the oven with just four ingredients, there is no reason not to try this delicious take on cranberry sauce.
A lot of holiday traditions start in the kitchen, and cranberry sauce is certainly a staple on Thanksgiving. This baked version is a simple upgrade from the canned and stovetop method. Baking cranberries allows them to burst and combine with orange juice and sugar to create a thicker sauce with complex flavors. It's certainly easier than making it on the stove as you don't have to monitor the cooking process, and you get a consistent texture every time. You literally can't go wrong with this recipe! It's sure to be one of the best parts of your Thanksgiving dinner.
Why You'll Love this Baked Cranberry Sauce
- Extremely simple to make. With only four ingredients, this baked cranberry sauce is one of the easiest recipes you'll make this Thanksgiving. All you have to do is mix all the ingredients in a baking dish and leave it to bake in the oven. No need to worry about boiling or stirring every few minutes!
- Deep, complex flavor. Any cranberry sauce will have that natural tart flavor, but baking it in the oven concentrates and enhances those flavors, creating an incredibly richer and more complex flavor. Plus, it gets nice and thick like a jam, so it's perfect for topping your favorite dishes or spreading on toast.
- Make-ahead option. Bake this cranberry sauce in advance and keep it in the refrigerator for later use. You can even freeze it if you're making a big batch. Serve it cold or warm, whichever way you like!
- Versatile. This baked cranberry sauce is perfect for Thanksgiving, but it can also be used in other dishes like roasted meats, pastries, and desserts year-round. Top your toast, pancake, or ice cream with a dollop of this sauce, or mix in some to a smoothie or oatmeal bowl.
Ingredient Notes
To make this easy Baked Cranberry Sauce, you will need the following ingredients (full measurements in recipe card below):
- orange juice - this adds a fresh tangy flavor that matches the tartness of cranberries. I prefer using fresh orange, but you can use bottled ones.
- cranberries - I use fresh cranberries, but you can always use frozen.
- granulated sugar - gives a sweet taste and a thick, syrupy texture to the sauce. You can also use brown sugar.
- cinnamon - for a nice warm fall flavor.
You will also need measuring cups, 1 quart baking dish, and oven.
How to Make the Best Baked Cranberry Sauce
- Combine ingredients. In a 1-quart baking dish, add orange juice, cranberries, sugar and cinnamon. Mix well to combine.
- Bake. Cover with aluminum foil and bake in a 350F preheated oven for 1 hour. Stir halfway through.
- Mash. Remove from the oven and mash with the back of a spoon until all the sugar has dissolved and the syrupy cranberry sauce reaches desired consistency.
- Chill. Let the sauce cool at room temperature. Then, transfer to an airtight container and refrigerate overnight.
Recipe Variations
- Add nuts. For an added crunch with a nutty flavor, throw in some almonds, pecans, or walnuts after baking.
- Add orange zest. If you're using fresh orange, you don't have to throw the peel away. Add in orange zest which brings a bright, zesty note to the sauce, complementing the tartness of cranberries.Â
- Incorporate pears. Add pears for a juicy and slightly grainy texture and sauce, which can be used as a filling for pies or a side dish for mildly flavored meat. Simply incorporate the diced pears halfway through baking.
- Use balsamic vinegar. Substitute orange juice with a few tablespoons of balsamic vinegar to make a sauce with more complex sweet and savory flavors. This perfectly complements a lot of roasted meats.
- Flavor with bourbon. For a unique twist, add bourbon for a strong, woody, alcoholic note that blends well with the sweet, tart flavor of the cranberry sauce. Just be cautious when adding this to the sauce-only when it's out of the oven and away from open flame.
- Switch up the sugar. Replace half of the granulated sugar in the recipe with another sweetener to give your sauce a different sweetness profile. You can use honey for a smooth, floral sweetness or brown sugar for a deep, caramel-like flavor.
- Experiment with spices. Swap cinnamon with other spices for a unique flavor and aroma. Cardamom will enhance the flavor of your sauce with its woody, citrusy notes while nutmeg gives an aromatic, warm flavor that makes your sauce extra special for the holiday.
How to Serve
Serve this delicious Baked Cranberry Sauce with Whole Roast Turkey, Homemade Gravy, Mashed Potatoes, and Oven Roasted Vegetables for Thanksgiving. Here are other great side dishes you can pair with it:
- Creamy Potatoes au Gratin
- Maple Roasted Acorn Squash
- Brussels Sprouts with Bacon
- Green Bean Casserole
- Honey Roasted Carrots
- Apple Walnut Salad with Balsamic Vinaigrette
For more recipe inspiration, see our 50 Best Thanksgiving Side Dishes.
Recipe Tips and Tricks
- Cover it properly. To prevent the sauce from burning, cover the entire baking dish with aluminum foil while baking.
- Adjust sugar. Change the amount of sugar to your liking. Taking away a few tablespoons of sugar from the recipe brings out the tartness of the sauce while adding more makes it sweeter. I find one cup of sugar to be the perfect balance for my taste. You can start with less and just add more sugar if needed after baking.
- Get creative with leftovers. Don't throw away those leftovers! Instead use it to create something new like Cranberry Meatballs, Leftover Cranberry Sauce Muffins, or Cranberry Brie Bites. See more ideas in our 15 Leftover Cranberry Sauce Recipes.
Storing and Freezing Instructions
How to Store
Let the cranberry sauce cool to temperature first, then store it in an airtight container in the refrigerator for up to 10 days.
How to Reheat
I prefer serving cranberry sauce cold, but if you like it warm or hot, reheat it on the stovetop for a few minutes.
How to Freeze
Store the cranberry sauce in an airtight freezer bag or container and keep it in the freezer for up to 3 months. Thaw overnight in the fridge before serving.
More Cranberry Recipes
- Cranberry Sauce Parfait
- Cranberry Scones with Orange Glaze
- Easy Make-Ahead Cranberry Sauce
- Cranberry Yogurt Muffins
- Cranberry Meatballs
- Cranberry Brie Bites
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Candied Carrots
Candied Carrots are a delicious side dish that is incredibly easy to make. Just boil the carrots until tender, then sweeten them with a brown sugar mixture before serving them on your holiday table. It's really that simple!
This classic Thanksgiving side dish is known for being overly sweet and rather mushy, but these easy candied carrots are anything but that. The perfectly cooked carrots are fork-tender, and they're coated in a buttery mixture of orange juice, brown sugar, cinnamon, and vanilla. This creates a delicious brown sugar sauce that highlights the natural sweetness of the yams without overpowering them. This is the best candied carrots recipe, and you'll see why once you give it a try!
Why You'll Love These Candied Carrots
- So easy to make. If you can boil carrots, you have all the skills you need to make your favorite Thanksgiving side dish from scratch. They're incredibly quick to prepare and will be done before you know it! Since they don't need to be baked, you can save the oven space for another dish as well.
- Absolutely delicious. Carrots have a natural sweetness and flavor that is often clouded by overly sweet syrup. This homemade version lets the flavor of the carrots shine through while adding just enough sweetness and flavor to make them sing.
- Perfect holiday side dish. It's not the holidays without this classic Southern side dish on the table! Surprise your friends and family with this delightful homemade version at your next special occasion (you'll want them more often than just Thanksgiving!).
Ingredient Notes
To make these delicious candied carrots, you will need the following ingredients (full measurements in recipe card below):
- carrots - peel and slice carrots into ½-inch thick pieces.
- butter - this adds a buttery flavor that brings the sauce together.
- brown sugar - dark brown sugar offers a rich, sweet flavor that enhances the yam flavor. Light brown sugar works too.
- ground cinnamon - this adds a warm flavor to this classic holiday side dish.
- vanilla extract - a little vanilla adds an enticing aroma that smells like dessert every time.
- salt and pepper - season to taste to avoid bland carrots.
- parsley - optional, for serving.
You will also need a large pot, strained, wooden spoon, and serving dish.
How to Make the Best Candied Yams
- Boil carrots. Place carrots in a large pot and cover with water to cover the carrots by about an inch. Heat over high heat and bring to a boil. Reduce heat to low and simmer until tender, about 6-8 minutes. Drain well and place the carrots back in the pot.
- Make sauce. In the same pot, add butter, sugar, cinnamon, salt and pepper. Stir well and cook until the butter and sugar has melted and the carrots are coated in the glaze, about 2-3 minutes.
- Serve. Garnish with parsley and serve warm.
Recipe Variations
- Naturally sweetened carrots. Skip the dark brown sugar and use maple syrup for a natural sweetness.
- Add an orange twist. Add fresh orange juice and zest to the sauce mixture to give the carrots a citrus flavor.
- Experiment with seasonings. Instead of cinnamon, feel free to use pumpkin pie spice, ground nutmeg, allspice, or your favorite fall spices in this sweet side.
- Add toppings. We top these candied carrots with parsley and pecans. You can play around with the garnishes and add in your favorite toppings. Try fresh pomegranate seeds, chopped pistachios, or almonds.
How to Serve
This candied carrot recipe is delicious served as a side dish with dinner. It's especially good as a side dish during the holidays, paired with some of my favorite holiday recipes including:
- Green Bean Casserole
- Sweet Potato Casserole with Marshmallows
- Homemade Stuffing
- The Best and Juiciest Roast Turkey
- Easy Make-Ahead Cranberry Sauce
- Baked Mashed Potatoes
For more recipes, see our 50 Best Thanksgiving Side Dishes.
Recipe Tips and Tricks
- Slice evenly. To ensure even cooking, slice the carrots into even ½ inch pieces.
- Don't overcook. You want to have fork-tender carrots with a little texture, not a mash. Test the carrots and remove them from the heat when a fork slides through them.
Storing and Freezing Instructions
How to Store
Store leftover candied carrots in an airtight container in the fridge for 3-4 days.
How to Reheat
Either microwave the leftover carrots for a few minutes or bake them in a 350 degree F oven for 8-10 minutes until fully warmed.
How to Freeze
Place your cooled leftovers in a freezer-safe container and freeze them for 2-3 months. Allow them to thaw overnight in the fridge before reheating.
More Carrot Recipes
- 40 Best Carrot Recipes
- Garlic and Herb Roasted Carrots
- Roasted Carrots
- Maple Roasted Carrots with Yogurt Sauce
- Honey Roasted Carrots
- Carrot Pumpkin Soup
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Leftover Stuffing Meatballs
Turn leftover stuffing from your Thanksgiving dinner into delicious, tender meatballs! These Leftover Stuffing Meatballs are a great way to add the flavors of Thanksgiving to your next meal, and they couldn't get much easier to make. Serve them with a little leftover gravy for a delicious, savory meal you'll want long after the holidays end.
We've all had that moment after the holidays as you're standing in front of an open fridge with mountains of leftovers stacked on top of each other. Instead of just eating the same Thanksgiving dinner over and over again, turn those leftovers into something new! These leftover turkey stuffing balls are absolutely delicious. The stuffing adds so much flavor and is a great replacement for bread crumbs. You might want to keep a box of stuffing mix on hand just to make these!
Why You'll Love These Leftover Stuffing Meatballs
- Use up those leftovers. Deal with your leftovers before they go bad with this easy meatball recipe. They have a subtle holiday flavor from the seasoned stuffing, but you can easily tweak the flavors to take them in a new direction. This is such a simple way to give those leftovers a new life!
- Lots of flavor. Since the stuffing is already seasoned, each of these Thanksgiving meatballs will be so flavorful. Add extra salt and pepper, as well as Italian seasoning and parmesan cheese, for a really robust flavor that tastes great with marinara sauce.
- Lovely, tender texture. Breadcrumbs add a tender texture and absorb excess moisture in your homemade meatballs. The stuffing will serve the same purpose here, making sure your meatballs are absolutely delicious every time.
Ingredient Notes
To make these delicious leftover stuffing meatballs, you will need the following ingredients (full measurements in recipe card below):
- stuffing - use any kind of leftover stuffing. Try leftover Homemade Stuffing, Cornbread Stuffing, or Cranberry Walnut Apple Stuffing. The storebought stuff works, too!
- milk - this will hydrate the meatballs to keep them from being too dry.
- ground beef - use fully thawed ground beef. Ground turkey is another great option!
- egg - this will bind the meatball mixture together so they don't fall apart.
- parmesan cheese - use freshly grated Parmesan cheese for a salty, umami flavor.
- Italian seasoning - these dried herbs shift the flavor of the meatballs to keep them from tasting too much like Thanksgiving dinner.
- salt and black pepper
You will also need a large bowl, spoon, baking sheet, and parchment paper or cooking spray.
.
How to Make the Best Leftover Stuffing Meatballs
- Soak stuffing. In a large mixing bowl, add stuffing and milk. Stir well to combine and let it sit for 10 minutes so the stuffing absorbs all the milk.
- Add remaining ingredients. Add beef, egg, parmesan cheese, Italian seasoning, salt, and pepper. Mix well until the mixture forms into a uniform consistency.
- Shape meatballs. Take 2 tablespoonfuls of the meat mixture at a time and roll them into meatballs. Wet your hands with water or oil to prevent sticking.
- Bake. Place the meatballs in a large parchment lined baking sheet and bake in a 400F preheated oven for 18-20 minutes until fully cooked through.
- Serve. Serve with a side of marinara sauce for dipping or over pasta.
How to Cook Stuffing Meatballs in the Air Fryer
Place the meatballs in a single layer in the air fryer basket (you may need to cook in batches). Air fry at 350F for 15 minutes until fully cooked through. The internal temperature should be at least 160F as read on an instant read thermometer.
Recipe Variations
- Use different ground meat. Use ground turkey for turkey meatballs that taste just like your holiday dinner. Ground chicken or pork works great, too.
- Use cornbread stuffing. We love cornbread stuffing, and it works great in these Thanksgiving balls! Pretty much any type of stuffing can be used, although stuffing with apples or other fruits will change the overall flavor profile.
- Air fryer leftover Thanksgiving stuffing meatballs. Instead of baking these meatballs in the oven, bake a smaller batch in the air fryer. See the instructions above.
How to Serve
These leftover stuffing meatballs are delicious served on its own as an appetizer with a toothpick. Some other ways to serve these meatballs are:
- with a side of Marinara Sauce for dipping
- tossed in leftover Turkey Gravy
- tossed in leftover Cranberry Sauce (see our Cranberry Meatballs)
- serve in Marinara Sauce over a bed of spaghetti or Leftover Mashed Potato Gnocchi (see our Italian Meatballs)
Recipe Tips and Tricks
- Don't overmix. To prevent tough meatballs, combine the meatball mixture just enough to bring it together.
- Adjust the size. You can make meatballs of any size. Just be sure to adjust the baking time to ensure they're fully cooked.
- Adjust the flavors. If you want Thanksgiving meatballs that have lots of holiday flavors, replace the Italian seasoning with more dried or fresh herbs, like sage, parsley, and thyme. You can even add dried cranberries and some chopped nuts!
- Use chicken broth. For really moist meatballs, bake the meatballs in a baking dish and add a thin layer of chicken broth.
Storing and Freezing Instructions
How to Store
Store leftover meatballs in an airtight container in the fridge for 3-4 days.
How to Reheat
Reheat leftover meatballs in a 350F preheated oven or in the microwave until warm. You can also saute them in a large skillet with your favorite sauce or leftover gravy.
How to Freeze
Cooked meatballs can be frozen in a freezer safe container for 2-3 months. Thaw frozen meatballs in the fridge for several hours before reheating.
FAQ
Yes, absolutely! Cooked stuffing will last for about 3-4 days in the fridge in an airtight container. Be sure to refrigerate it within two hours of cooking to avoid growing unsafe bacteria.
The best part about leftovers is that the flavors are typically stronger the next day! As the stuffing sits in the fridge, all the seasonings and oils get a chance to settle in. That leftover stuffing may taste even better the next day than fresh from the oven!
Although you can brown meatballs in a large skillet before baking, it's really not necessary! They'll bake just fine on a prepared baking sheet in the oven, and you'll have one less pan to clean. Browned meatballs do have a nice texture on the outside, but it's not really worth the extra effort.
More Meatball Recipes
- 15 Best Meatball Recipes
- Cranberry Meatballs
- Easy Baked Meatballs
- Thai Turkey Meatballs in Coconut Curry
- Teriyaki Meatballs
- Italian Meatballs
Tried this recipe?
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Sausage Stuffing
Easy Sausage Stuffing is a classic holiday side dish made with Italian sausage, bread cubes, and tons of fresh herbs. Each spoonful is flavorful, moist, and comforting - perfect for sharing with family and friends on Thanksgiving dinner or any other special occasion.
Sausage stuffing is a timeless recipe that's been passed down through generations. It's an all-time favorite for holiday meals as the perfect accompaniment to your Thanksgiving turkey or Christmas ham, but it's also a quick and delicious side dish for any time of year. It only takes 20 minutes to prepare, and the rest of the cooking time is done in the oven, completely hands-off. You can even prep it a day or two before for stress-free holiday entertaining.
Why You'll Love this Sausage Stuffing Recipe
- Classic flavor. Out of all the stuffing recipes out there, this sausage stuffing is one of the most beloved with its classic flavor profile. The ingredients work so well together to create a familiar and nostalgic taste that everyone loves. You can never go wrong with this recipe!
- Filling and comforting. There's something about the combination of Italian sausage, bread cubes, sautéed vegetables, and aromatic herbs that just screams comfort food. The bread cubes soak up the delicious flavor of the sausage, while the veggies and herbs add a touch of freshness that brings the whole dish together.
- Meal-prep ready. This sausage stuffing is one of the easiest recipes you can whip up for any gathering, and it only takes 20 minutes to prepare and an hour to bake. It can be prepped in advance for your big dinner or when you want to have leftovers for the week - just double or triple the recipe, store in smaller portions, and pop in the oven for a quick, comforting meal.
- Great for any occasion. Whether you're serving it as a side dish during Thanksgiving or as a main course on a cozy family dinner, this sausage stuffing is nothing short of delicious. It goes well with all kinds of entrées, from Roasted Turkey Breast and Roast Beef to Holiday Glazed Baked Ham and Chicken Milanese.
Ingredient Notes
To make this delicious Sausage Stuffing, you will need the following ingredients (full measurements in recipe card below):
- dried bread cubes - you can use store-bought to lessen prep time, but if you're making your own, you can use Italian bread, French bread, or sourdough. Make sure to bake them in the oven until they're completely dry and crispy.
- butter - use unsalted for better flavor control.
- yellow onion - I usually use yellow onion, but you can opt for white.
- garlic - fresh is always better. You can also use ¾ teaspoon garlic powder if you don't have any fresh garlic on hand.
- celery - adds a slightly sweet herbal flavor and a nice color and texture.
- Italian sausage - use sweet or spicy, with casings removed. Feel free to use chicken sausage or pork.
- fresh herbs - use finely chopped herbs like thyme, rosemary, and sage for a fresh, complex flavor.
- chicken broth - you can also use vegetable stock.
- egg - holds up the stuffing and keeps it moist.
- salt and pepper
You will also need measuring cups and spoons, large skillet, large mixing bowl, and a 9x13-inch casserole dish.
How to Make the Best Sausage Stuffing
- Sauté aromatics. Melt butter in a large skillet over medium-high heat for 2 minutes. Add onion, garlic, and celery and sauté until tender, about 3-4 minutes. Set aside.
- Cook sausage. In the same skillet, add sausages and cook for 8-10 minutes until browned on all sides and cooked through. Break the sausages into small pieces using a spatula.
- Combine. In a large mixing bowl, add stuffing cubes, veggie mixture, and cooked sausage. Add thyme, rosemary, sage, chicken broth, egg, salt, and pepper to the bowl and toss well until evenly combined.
- Bake. Transfer the stuffing mixture into a 9x13-inch casserole dish and bake in a 350F preheated oven for 40-50 minutes until the top turns golden brown and crisp. Serve warm.
Recipe Variations
- Use plain sausage. While I prefer Italian sausage, you can also use plain chicken, pork, beef, or even turkey sausages. Just make sure to add some extra herbs and spices for more flavor.
- Add nuts or dried fruits. Try adding walnuts, pecans, cranberries, raisins, or even apricots for extra texture and flavor.
- Go vegetarian. Make a delicious stuffing even without the meat. Just use vegetarian sausage, mushrooms, nuts, dried fruits, and vegetable broth.
- Make it cheesy. Sprinkle some shredded cheddar or mozzarella cheese on top before baking. Make sure to cover the baking dish with aluminum foil to prevent burning.
How to Serve
Serve this delicious Sausage Stuffing on its own for a quick, hearty meal or with classic Thanksgiving dishes like:
- Easy Juicy Roasted Turkey Breast
- Easy 2-Ingredient Turkey Gravy
- The Best and Creamiest Mashed Potatoes
- Easy Make-Ahead Cranberry Sauce
- Green Bean Casserole
- Sautéed Garlic Mushrooms
Check out our Easy Thanksgiving Menu for more holiday recipes.
Recipe Tips and Tricks
- Choose the right sausage. Opt for a mild or sweet Italian sausage to keep the flavors balanced and subtle. You can also use a hot variety for an extra kick of flavor.
- Use store-bought cubes. If you don't have time to dry out your bread, look for unseasoned stuffing cubes in the grocery store.
- Use different types of bread. If you're making stuffing cubes from scratch, mix and match different types of bread for tons of wonderful textures in your stuffing. Try cubing baguette, sourdough, French bread, or even plain white bread.
Storing and Freezing Instructions
How to Store
Store the sausage stuffing in an airtight container and refrigerate for up to 4 days.
How to Reheat
Reheat in an oven or air fryer at 350°F for 4-5 minutes, or until warm. You can also pop it in the microwave for 30 seconds to 1 minute.
How to Freeze
You can store leftover stuffing in a freezer bag or freezer-safe container in the freezer for up to 3 months. Defrost overnight in the refrigerator and reheat in the oven until warmed through.
More Stuffing Recipes
- 50 Best Thanksgiving Side Dishes
- Homemade Stuffing
- Vegetarian Cornbread Stuffing
- Cranberry Walnut Apple Stuffing
- Roast Stuffed Chicken
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Potato Leek Soup
The traditional Potato Leek Soup recipe is a classic for good reason. The mellow, earthy onion flavor from the leeks pairs perfectly with hearty potatoes and fresh thyme. Blend it all together with heavy cream and top it off with fresh chives for a rich, satisfying potato soup that will stick to your ribs and warm you up from the inside out.
This creamy potato leek soup is such a comforting soup and couldn't get much easier to make. After sauteing the leeks in butter, they soften up and add a delicious oniony flavor that infuses the broth with flavor. The best part has to be the potatoes, which add a satisfying creamy texture that makes you want to take bite after bite. It's ready in just 30 minutes, making it an ideal lunch or dinner for those chilly days - and is just perfect with a hunk of crusty bread or a nice dinner roll.
Why You'll Love This Potato Leek Soup
- So easy to make. Got half an hour? This is one of those recipes that is so much easier than it seems! You only have two vegetables to clean and prepare. The rest comes together in the pot, making it a true one-pot supper, as well.
- Traditional recipe. Potato and leek soup is a soup popular across Europe during times of cold weather, which is when leeks are traditionally harvested. There are many ways to prepare this basic soup, but this traditional version follows the footsteps of the past with simple ingredients like chicken broth, heavy cream, and fresh herbs.
- So filling. Potatoes are incredibly satisfying and filling, so one bowl of this easy potato leek soup will hold you over for hours! It's great for an easy hot lunch or a light dinner.
Ingredient Notes
To make this delicious potato leek soup, you will need the following ingredients (full measurements in recipe card below):
- butter - let the hot butter soften and tenderize the leeks, drawing out their flavors. Olive oil works well, too.
- leeks - finely chop fresh leeks into consistent pieces. Remove the dark green parts and just use the light green and white parts for this simple potato leek soup.
- vegetable broth - use either chicken or vegetable stock for a mild, neutral flavor that lets the leek flavor shine.
- potatoes - starchy varieties, like Yukon golds or Russet potatoes, are best. Peel and cut them into ½ inch pieces
- heavy cream - add cream after pureeing the soup for a smooth, creamy texture.
- salt - potatoes are notorious for needing a lot of salt. Taste the soup often and season to taste.
- black pepper
- thyme - add finely chopped fresh thyme with the potatoes to allow the flavors to season the whole dish.
- fresh chives - reserve fresh chives or green onions for serving - this is totally optional though.
You will also need a large pot, immersion blender, and wooden spoon.
How to Make the Best Potato Leek Soup
- Sauté aromatics. Melt butter in a large pot or 4 quart Dutch oven over medium-high heat and melt until it starts to bubble, about 1 minute. Add leeks and sauté until fragrant and golden brown, about 5 minutes.
- Add more ingredients. Add broth, potatoes, and thyme.
- Boil. Bring the soup to a boil. Cover and boil for 10-15 minutes until potatoes are fork tender (if you can easily insert a fork into the potatoes, then it is fork tender).
- Puree. Use a handheld immersion blender to puree the soup until smooth.
- Add cream. Stir in heavy cream and season with salt and pepper to taste.
- Serve. Sprinkle with chives and serve warm.
Recipe Variations
- Creamy vegan potato leek soup. Use vegetable broth and coconut milk or cream for a plant-based soup.
- Instant Pot potato leek soup. Follow the same steps for this recipe, but start by sauteeing the leeks in your instant pot (pressure cooker) using the saute function. Add the potatoes and broth, then set the soup to high pressure for 7 minutes. Allow it to release pressure naturally for 5-10 minutes before removing the lid and then pureeing.
- Add bacon. For a really savory flavor, either saute finely diced bacon in the pan before adding the leeks or use bacon grease instead of butter. So delicious!
- Serve with extra toppings. Keep it super simple with fresh chives or add other toppings, like bacon bits, cheddar cheese, Greek yogurt or sour cream, fresh parsley, hot sauce, a splash of white wine vinegar, or freshly cracked black pepper.
How to Serve
This potato leek soup is delicious served on its own, or paired with some of my favorite recipes including:
- Grilled Cheese Roll Ups
- Dutch Oven Whole Roast Chicken
- Fall Harvest Salad with Butternut Squash and Apple
- Pumpkin Focaccia with Fresh Herbs
- Easy Roasted Brussels Sprouts
For more recipe inspiration, see our 25 Side Dishes for Soup.
Recipe Tips and Tricks
- Use what you have. Although an immersion blender is handy, you can also use a food processor, regular blender, or even a potato masher to break the potatoes down.
- Make homemade chicken stock. Turn your veggie scraps and leftover chicken bones into a nutritious, flavorful broth.
- Clean the leeks really well. Leeks tend to hold dirt between each of the layers, which is not ideal for your creamy soup. Be sure to wash them well, cut them into pieces, then rinse them again to make sure they are clean.
- Don't overblend. Starchy potatoes are fantastic in this easy soup recipe, but be careful not to overmix, or they can become gluey.
Storing and Freezing Instructions
How to Store
Store leftover soup in an airtight container or jar in the fridge for 3-4 days.
How to Reheat
Either microwave the leftover potato and leek soup for several minutes, stirring halfway, or warm it up in a small pan on the stove over medium heat until fully heated.
How to Freeze
Let the soup cool completely in the fridge, then store it in freezer-safe containers or freezer bag for several months.
FAQ
Potatoes are notorious for needing a lot of additional salt to give them any flavor at all. Be sure to taste your soup several times while you are cooking and continue adding salt until it tastes delicious.
If you use starchy potatoes like Russets or Yukon gold potatoes, you should not need to thicken this soup. The potatoes will give it a lovely thick texture on their own, and the heavy cream will add a rich creaminess. If you find your soup too thin, you likely have not mashed the potatoes yet. Give that a try and see if it helps. If needed, you can always whisk 1-2 teaspoon cornstarch in a bowl with a spoonful of hot broth and add the slurry to the pot.
Absolutely! Just like any homemade soup, you can easily reheat it later as long as it is properly stored. Leftover soup should be refrigerated within 2 hours of removing it from the heat, and the leftovers will last for approximately 3-4 days in the fridge. Be sure to heat it thoroughly in the microwave or on the stove before serving.
More Soup Recipes with Potatoes
- 60 Best Soup Recipes
- Mashed Potato Soup
- Chicken Potato Soup
- Creamy Ham and Potato Soup
- Cheesy Potato Soup
- Creamy Tomato Potato Soup
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Air Fryer Pizza Rolls
These homemade Air Fryer Pizza Rolls will immediately take you back in time. They're like a grown-up version of Totino's pizza rolls and are perfect to serve as an appetizer, snack, or even a quick main dish! There's no rolling or kneading required as they're made with store-bought wonton wrappers for a perfect crunch in every bite.
If you grew up in the 90s, you probably know and love frozen pizza rolls. These microwaveable creations turned into molten lava in the microwave, but they were worth it for the flavor-packed tomato and cheese pizza filling. These homemade pizza rolls will remind you of your favorite after-school snack, but since they're homemade, you get to choose the quality of the ingredients!
Why You'll Love This Air Fryer Pizza Rolls Recipe
- Nostalgic flavor. These easy pizza rolls from scratch taste like your childhood! Just take one bite into these crispy pizza rolls, and you'll see exactly what we mean.
- Easy to customize. Although we make these crispy air fryer pizza rolls with cheese and pepperoni, you can easily adjust the ingredients to use your favorite flavors. Make ham and pineapple, meat lovers with bacon, or veggie packed.
- Semi-homemade. These air-fried pizza rolls are made at home using whichever ingredients you have on hand. You can use organic cheese, homemade pizza sauce, or adjust the ingredients to suit your preferences. So convenient!
Ingredient Notes
To make these delicious air fryer pizza rolls, you will need the following ingredients (full measurements in recipe card below):
- pizza sauce - choose either pizza sauce or marinara sauce to fill the rolls. Set half to the side for dipping.
- seasonings - season the filling with garlic powder, Italian seasoning, salt, and black pepper.
- cheese - this pizza roll recipe calls for cheddar cheese, mozzarella cheese, and parmesan cheese for the perfect melt.
- mini pepperoni - use thin pepperoni slices or chop them into small pieces.
- wonton wrappers - these raw wrappers are available at your grocery store. They're a lot easier than making homemade pizza dough.
- cooking spray - the cooking spray will help give the wonton wrappers the perfect, bubbly crust and texture.
You will also need a variety of mixing bowls and an air fryer.
How to Make the Best Air Fryer Pizza Rolls
- Make sauce. In a small mixing bowl, combine pizza sauce, garlic powder, Italian seasoning, salt and pepper. Mix well and set aside ¼ cup for serving.
- Combine cheese. In a medium mixing bowl, combine cheddar cheese, mozzarella and parmesan. Mix well. You can chop the cheese into small pieces for even mixing.
- Assemble. Prepare a small bowl of water for sealing the wonton wrappers. Take one wonton wrapper at a time and add 1 teaspoon of the pizza sauce mixture on the centre of the wonton wrapper. Top with 1 tablespoon of cheese mixture and 3-4 slices of pepperoni.Â
- Fold wontons. Dip your finger into the bowl of water and smear it along the edge of the wrapper. Fold each corner of the wrapper over to the centre like an envelope to seal the filling inside. Repeat with all the wrappers.
- Air fry. Place the pizza rolls (in batches) in an even layer in the air fryer basket and spray evenly with cooking oil spray. Cook at 350F for 8-10 minutes until golden brown.
- Serve. Serve with the extra pizza sauce mixture or your favorite dipping sauce.
Recipe Variations
- Pizza egg rolls. Use egg roll wrappers instead and roll them into little logs.
- Use pizza dough. Ditch the wonton wrappers and make your own pizza dough for tiny little pizza bites.
- Pizza crescent rolls. Fill store-bought crescent roll dough with the pizza toppings and bake them in our Pizza Crescent Rolls recipe!
- Make different fillings. Use your favorite pizza toppings to make air fry pizza rolls in a variety of flavors. Try ham and pineapple, vegetarian, meat lover's, or margherita.
- Deep fried pizza rolls. You can deep fry the pizza rolls in a pot filled with 2 inches of hot oil until golden and puffy, about 1-2 minutes. See our Homemade Taquitos recipe for instructions on how to deep fry.
How to Serve
This air fryer pizza roll recipe is delicious served on its own as a appy with a side of Marinara Sauce for dipping, or as a main meal paired with some of my favorite sides including:
- Italian Pasta Salad
- Pizza Dip
- Italian Meatballs
- Tomato Bruschetta with Balsamic Glaze
- Antipasto Skewers
Recipe Tips and Tricks
- Don't overfill. Just like making ravioli, overfilled pizza rolls will explode in the air fryer and cause a mess.
- Cool before eating. That molten, gooey cheese will burn your mouth. Let the pizza rolls cook for a few minutes before serving them with your favorite sauce, like Ranch dressing or marinara sauce.
- Get a good crust. One of the best parts of Totinos pizza rolls is the crust. To get that nice, crisp texture, spritz them with a little olive oil or cooking spray before baking.
Storing and Freezing Instructions
How to Store
Store leftover pizza rolls in an airtight container in the fridge for 2-3 days.
How to Reheat
The best way to serve leftover pizza rolls is by toasting them again in the air fryer. Bake them at 350 degrees F for 4-6 minutes or until nice and warm.
How to Freeze
Place the chilled mini pizza rolls in a freezer safe bag and freeze them for 2-3 months. Thaw them in the fridge before reheating.
FAQ
Technically, the air fryer circulates air around the pizza rolls, so they're already crisping up on every side. It can help to flip the rolls to make sure they cook evenly about halfway through the cooking time, but this is optional.
Pizza rolls are commonly eaten as a quick snack, but you can also serve them as an appetizer or as a light main course. Try serving them with some vegetables, like a large Italian salad or caprese skewers, for a more balanced meal. As an appetizer, they're wonderful with breaded chicken wings, French onion dip, or any of these other 75 easy appetizer recipes.
Although making pizza isn't hard, it can be tricky to make homemade pizza rolls that remind you of the frozen pizza rolls from your childhood. The secret is to use wonton wrappers! These thin wrappers have the perfect bite and texture, and they're already square, making them easy to mold and shape into little envelopes. Simply fill them with a mixture of cheese, sauce, and your favorite toppings, then seal and bake!
More Air Fryer Recipes
- 25+ Easy Air Fryer Recipes
- Air Fryer Cauliflower Bites
- Bacon Wrapped Jalapeño Poppers (Air Fryer)
- Air Fryer Chicken Tenders
- Air Fryer Short Ribs
- Crispy Air Fryer French Fries
Tried this recipe?
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Banana Cream Pie
This homemade Banana Cream Pie is endlessly creamy with layers of real bananas and vanilla custard - absolutely perfect for banana lovers. It's made with a buttery, flaky pie crust, a dreamy homemade custard, fresh banana slices, and a layer of homemade whipped cream to take the whole thing to the next level. It just may be the perfect pie!
Whether you're a banana cream pie lover or not, there is no doubt that this pie has the perfect texture. The crunchy, flaky crust pairs perfectly with the rich pudding layer, and the fresh whipped cream adds a lightness that cuts through the rich vanilla custard. It's one of my all-time favorite pies, and it's perfect for serving anytime of the year- after a BBQ, as a holiday treat, for a birthday party, or just because!
Why You'll Love This Banana Cream Pie
- Easy to make. Although each layer of this old fashioned banana cream pie recipe is made from scratch, none of the steps are very challenging. It also only requires a handful of simple ingredients, but we'll also share some shortcut versions to make it even easier!
- So creamy. From the homemade custard filling to the whipped cream topping, this homemade banana cream pie recipe has such a smooth, creamy texture. It's just divine!
- Great make-ahead dessert. This easy banana cream pie recipe lasts 3 to 4 days, so you can easily make it a day or two before your event. Plus, it's always nice having leftover pie stashed away in your fridge for later!
Ingredient Notes
To make this delicious banana cream pie, you will need the following ingredients (full measurements in recipe card below):
- unbaked pie crust - you'll need a 9 inch pie crust. Feel free to use store-bought crust or make your own from scratch. Try our Homemade Pie Dough.
- egg - eggs will be used in an egg wash for the pie crust and as the base of the homemade custard.
- water
- sugar - use regular white sugar to highlight the flavors of the ripe bananas.
- milk - regular whole milk will give the custard a creamy texture.
- heavy cream - this adds a lovely richness. We also need heavy whipping cream to make the whipped cream topping.
- cornstarch - don't skip this step. As the cornstarch cooks, it will thicken the custard like a pudding.
- butter - cut unsalted butter into small cubes. Whisk this into the warm custard to give it a glossy, smooth texture.
- vanilla extract - this adds a lovely aroma to both the pie and whipped cream
- salt
- fresh bananas - slice firm, ripe bananas into rounds to add between the layers of custard and on top of the pie at the very end.
- confectioners' sugar - adds sweetness to our whipped cream. Feel free to adjust the sweetness to taste.
You will also need a 9-inch pie pan, rolling pin, parchment paper, pie weights, pastry brush, small bowl, baking sheet, large saucepan, electric mixer, sieve, plastic wrap, and a whisk.
How to Make the Best Banana Cream Pie
First, make the pie crust.
- Roll out dough. If using homemade pie dough, roll it out to be about 12 inches in diameter. Transfer the rolled dough into a 9-inch pie plate, and finish by fluting or crimping the edges.
- Add pie weights. Place a crumpled piece of parchment inside. Fill it with pie weights or dried beans.
- Bake. Place onto a baking sheet and into a 425F preheated oven to bake for 15 minutes. Remove the pie shell from the oven and carefully remove the parchment and weights.
- Add egg wash. In a small mixing bowl, whisk together the egg and water. Brush the pie with the egg wash.
- Prick and bake again. Use a fork to prick the crust all over. Return to the oven to bake for another 10 minutes. After 10 minutes, turn the oven down to 375°F, and bake for 15 more minutes. Finally, remove from the oven, and allow the crust to cool completely.
Next, make the banana cream pie filling.
- Combine ingredients. In a large mixing bowl, add the egg yolks, sugar, milk, heavy cream, and cornstarch, and whisk together until very smooth.
- Smooth. Place a sieve over a medium saucepan and pour the custard mixture over the sieve into the saucepan.
- Cook. Place the saucepan on the stove and heat over medium heat. While whisking constantly, bring the custard up to a simmer, then continue to cook until the custard has thickened like pudding, and begins bubbling and popping. Once bubbling, continue to stir and cook for exactly one more minute.
- Add remaining ingredients. Immediately remove from the heat, and stir in the butter cubes, vanilla, and salt.
- Remove lumps. Place a sieve over top of a large mixing bowl, and pour the custard over the sieve to remove any lumps.
- Cool. Place a piece of plastic wrap over the surface of the custard and transfer to the fridge to cool to around room temperature.
Next, make the whipped cream.
Place the heavy cream, confectioners' sugar, and vanilla into a large mixing bowl. Beat with a whisk or an electric hand mixer until stiff peaks have formed. Cover and set aside in the fridge for later.
Finally, assemble the banana cream pie.
- Layer. Once the custard is at room temperature, spread a thin layer of the custard onto the bottom of the cooled pie crust. Add a layer of sliced bananas, then top with remaining custard.
- Chill. Smooth out the custard, cover the surface with plastic wrap, then place into the fridge to fully cool - at least 4 hours but preferably overnight.
- Serve. At serving time, add the whipped cream on top of the custard, then top with more sliced bananas right before serving.
Recipe Variations
- Make homemade graham cracker crust. Although the pastry crust is traditional, you can easily combine graham cracker crumbs with melted butter for a quicker crust. Use vanilla wafers for a vanilla wafer crust that tastes like the best banana pudding.
- Use instant pudding. If you're in a rush and don't have time to make your own custard, use your favorite pudding mix instead. Choose either vanilla or instant banana pudding for extra banana flavor.
- Add banana extract. Add banana extract to the custard for a really flavorful banana pie.
How to Serve
This banana cream pie is delicious served on its own, or paired with some of my favorite desserts including:
- Flourless Banana Brownies
- Chocolate Chip Cookies
- Chocolate Chunk Peanut Butter Cookies
- Peanut Butter Blossoms
- Coffee Cookies
For more recipe ideas, see our 50 Easy Baking Recipes.
Recipe Tips and Tricks
- Avoid a soggy bottom. Since your buttery pie crust will be holding a layer of creamy custard, it will naturally begin to absorb a little moisture. Make sure your crust is fully baked to keep it fresh longer.
- Get the perfect whipped cream. There's a fine line between perfect whipped cream and not-so-great whipped cream. As soon as your mixer reaches soft peaks, slow down and watch carefully. The cream should stand upright when you remove the whisk without falling over. If you go too far, your cream will separate and start to become butter.
- Avoid custard skin. Whether you're making from scratch vanilla pudding or a rich custard, these fillings form a skin when stored in the fridge. To avoid this, place a layer of plastic wrap directly on top of the custard.
Storing and Freezing Instructions
How to Store
Store leftover banana cream pie in the fridge with a layer of plastic wrap or aluminum foil. It will stay fresh for approximately 3-4 days.
How to Freeze
You can freeze an entire banana cream pie or cut the pie into individual slices. Let the pie freeze partially, then cut and wrap individual slices in several layers of plastic wrap. Place them in a freezer safe bag or container for up to 2-3 months. Thaw in the fridge before serving.
FAQ
Traditional banana cream pies are made with a flaky pastry crust, a homemade vanilla custard, a layer of bananas, and homemade whipped cream. There are many variations now but this version is a classic!
Most cream pie recipes can stay fresh for around 3-4 days. After that point, the crust starts to become soggy from the moisture in the custard, and the whipped cream starts to collapse and weep. You can always freeze individual slices for later if you have too much pie!
Since banana cream pie contains so much dairy and fresh fruit, it must be refrigerated. It can be stored on the counter or at room temperature for a maximum of 2 hours, but then it needs to go back in the fridge to avoid growing harmful bacteria that may make you ill.Â
More Banana Dessert Recipes
- Banana Chocolate Chip Muffins
- Healthy Banana Bread
- Flourless Banana Brownies
- Majoon (Banana and Date) Smoothie
- Banana Chocolate Chip Oatmeal Muffins
- Banana Bread Cookies
Tried this recipe?
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Vegetable Lasagna
This Vegetable Lasagna is possibly the tastiest and heartiest meatless dish you'll ever eat. Each layer is loaded with perfectly al dente noodles, rich tomato sauce with your fave veggies like zucchini and mushrooms, and a creamy three-cheese mixture that you won't be able to get enough of.
Lasagna is one of those dishes that just screams comfort food. It's warm, inviting, filling, and delicious. But if you're looking to make something a little lighter than the usual meat-filled lasagna, this vegetarian lasagna recipe is the way to go. It's a great meal to enjoy on a weeknight dinner, cook for a Sunday brunch, or share with family and friends during special occasions.
Why You'll Love this Vegetable Lasagna Recipe
- Vegetarian-friendly. It can be hard to come up with vegetarian meals that are both filling and delicious. But this recipe has all of that and more! Filled with layers of veggie-packed tomato sauce, it doesn't take much to fill up your plate. And don't worry if you're not vegetarian - this lasagna is so flavorful, you won't even miss the meat!
- Satisfying for everyone. Hearty and filling, this vegetable lasagna can be anyone's go-to comfort food. Doesn't matter if you're a vegetarian or just trying to cut back on meat, this lasagna won't let anyone down. It's a total crowd pleaser.
- Quick and easy. This veggie lasagna is so simple to make even if you don't have a lot of cooking experience. It takes a little over one hour to make, but most of that time is hands-off, so you can get on with your day while it bakes in the oven. I'd say it's definitely worth the wait!
- Great for meal prepping. Craving lasagna but don't feel like cooking? Cook a big batch once and you've got a a few days' worth of meals! You can even store them in individual portions and just pop one in the microwave when you're in need of a quick, comforting meal.
Ingredient Notes
To make this delicious, comforting Vegetable Lasagna, you will need the following ingredients (full measurements in recipe card below):
- lasagna noodles - you can try the whole grain version if you're up for a healthier alternative.
- olive oil - use high-quality extra virgin olive oil.
- avocado oil - it has a high smoke point, so it's perfect for sautéing the veggies. You can also use any vegetable oil that you have on hand.
- veggies - I use mushrooms, zucchini, and red bell pepper in this recipe. Feel free to substitute with what you have on hand.
- onion and garlic - always use fresh ones for the best flavor.
- tomato sauce - this forms the base of the sauce in this lasagna.
- tomato paste - enhances the umami flavor of the sauce.
- Italian seasoning - the perfect blend of spices for lasagna.
- cheese - we use a combination of ricotta, mozzarella, and parmesan for a creamy, melty, cheesy goodness.
- egg - binds the cheese mixture.
- parsley - mix in the sauce and cheese mixture for a fresh, herby punch. We also save some for garnishing the lasagna when serving.
- salt
You will also need measuring cups and spoons, large cooking pot, Dutch oven or another cooking pot, medium mixing bowl, 9x13-inch casserole pan, and aluminum foil.
How to Make the Best Vegetable Lasagna
First, cook the lasagna noodles.
Bring a large pot of water to a boil over medium-high heat. Add lasagna noodles, olive oil, and salt and cook until al dente (fully cooked but still firm), about 10 minutes or according to package directions. Rinse the noodles under cold water to cool off completely and set aside.
Next, prepare the vegetable sauce.
- Sauté veggies. Heat oil in a large pot or 4 quart Dutch oven for 2 minutes over medium-high heat until the hot oil sizzles. Add mushrooms, zucchini, and salt. Cook until most of the liquid has evaporated and vegetables are caramelized, about 7 minutes.
- Add remaining veggies. Add onion, garlic and bell pepper. Stir well to combine and continue cooking until tender, about 2-3 minutes.
- Add sauce. Add tomato sauce, tomato paste and parsley. Stir well to combine and bring the sauce to a simmer. Turn off the heat and set aside.
Next, make the cheese mixture.
In a medium mixing bowl, add ricotta cheese, 1 cup mozzarella cheese, and ¼ cup parmesan cheese, egg, and parsley. Whisk to combine.
Now, assemble the vegetable lasagna.
Assemble the lasagna in the following order:
- Sauce: In a 9x13-inch casserole pan, evenly spread 1 cup of the vegetable sauce on the bottom.
- Noodles: Place a layer of 3 lasagna noodles evenly over the sauce.
- Cheese: Spread half of the cheese mixture evenly over the noodles.
- Sauce: Spread half the remaining sauce on top.
- Noodles: Top with another layer of 3 noodles.
- Cheese: Spread remaining half of cheese mixture on top.
- Noodles: Top with the last layer of 3 noodles.
- Sauce: Add remaining sauce on top.
- Shredded cheese: Top with the remaining ½ cup mozzarella and ¼ cup Parmesan cheese.
Finally, bake the lasagna.
- Cover. Lightly grease a large piece of aluminum foil and cover the pan with the greased side inside. Greasing the foil prevents the melted cheese from sticking to the foil while baking.
- Bake. Bake the lasagna (covered) in a 375F preheated oven for 25 minutes. Then, remove the foil and bake uncovered for another 20 minutes or until the melted cheese turns golden brown and bubbly.
- Optional broil. Optionally, turn on broiler on high and broil for the last 3-4 minutes to get a crispy and brown cheesy crust. But keep a close eye on the broiler as things can burn quickly.
- Rest. Let the lasagna cool for 10 minutes. Slice and serve.
Recipe Variations
- Pack with spinach. Dump a bag of fresh or frozen spinach in the sauce for an extra boost of color and nutrition.
- Use other veggies. Swap out zucchini for other veggies like eggplant, carrot, butternut squash, and sweet potato.
- Make it saucy. Add an extra ¼ to ½ cup of vegetable sauce per layer if you like your lasagna extra saucy.
- Swap out the lasagna noodles. Make this gluten free by using gluten-free pasta or using sliced veggies like eggplant or zucchini. See our Zucchini Lasagna or Eggplant Lasagna for instructions.
How to Serve
Serve this delicious Vegetable Lasagna on its own or pair it with bread, salad, and other fresh and light side dishes such as:
- Garlic Breadsticks
- Caprese Skewers
- Parmesan Crusted Brussels Sprouts
- Cheesy Garlic Bread
- Tomato and Mozzarella Caprese Salad
- Rosemary Garlic Focaccia Bread
For more recipe inspiration, see our 30 Side Dishes for Pasta.
Recipe Tips and Tricks
- Cool before serving. Give it a bit of rest time to allow the layers to firm up and ensure neat, intact squares when serving.
- Don't overbake. Let the lasagna cook until it's heated through and the cheese layer is bubbly. Don't leave it in the oven for too long or you'll end up with a dry and tough dish.
- Use no-boil noodles. Save yourself the time and hassle of boiling noodles and use pre-cooked lasagna noodles that will cook to perfection in the oven.
Storing and Freezing Instructions
How to Store
Place the leftover lasagna in an airtight container and refrigerate for up to 4 days. You can also portion it out into individual servings for easy reheating throughout the week.
How to Reheat
Reheat each portion in the microwave for just over a minute. If heating multiple portions at a time, cover them with foil and bake in the oven at 375°F for about 15 minutes, or until heated through. If you'd like to crisp up the top, remove the foil and broil for an additional 3 minutes - but keep a close eye on the broiler because things can burn quickly in there.
How to Freeze
Wrap the entire pan with plastic wrap and use aluminum foil to cover it in another layer. You can also portion it out into individual servings and double-wrap each portion as well. Place the portions in a freezer-safe bag or container and freeze for up to 3 months.
To reheat from frozen, pop it straight from the freezer at 375℉ for 30 to 40 minutes, or until heated through. You can also reheat an individual portion in an air fryer at 375℉ for 15-20 minutes until heated through.
More Lasagna Recipes
- 10 Best Lasagna Recipes
- Vegetarian Lasagna with Spinach
- Eggplant Lasagna
- Easy Meat Lasagna
- Creamy White Chicken and Spinach Lasagna
- Skillet Lasagna
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Leftover Mashed Potato Gnocchi
After Thanksgiving dinner, give your leftover potatoes new life by turning them into the most delicious homemade gnocchi! Once you realize how easy it is to make leftover mashed potato gnocchi from scratch, you'll want to make these little dumplings way more often!
Although we're all about eating our leftovers, sometimes you need to change things up. This leftover mashed potatoes gnocchi recipe is such a great alternative to reheating old mashed potatoes and gravy for every meal. Plus, they taste great with a wide variety of sides and toppings, and they only take a couple of minutes to make!
Why You'll Love This Leftover Mashed Potato Gnocchi
- So easy to make. The great thing about this recipe is that it's so simple to make! Since the mashed potatoes are already cooked, you don't even have to peel a single potato. Just add all of the ingredients to a bowl, knead it into a workable dough, then cut the gnocchi into 1 inch pieces.
- Fun to eat. I'm not sure which part is more fun - making the gnocchi or eating it! There's something so nice about popping a little perfectly seasoned gnocchi into your mouth. They have such a light, chewy texture, and they taste great with a variety of sauces.
- Finish your leftovers. Don't let those potatoes go to waste! This recipe will ensure every last bit of those mashed potatoes gets eaten. It's one of my favorite way to repurpose leftovers!
Ingredient Notes
To make this delicious leftover mashed potato gnocchi recipe, you will need the following ingredients (full measurements in recipe card below):
- leftover mashed potatoes - let your mashed potatoes rest overnight in the fridge until fully chilled. The next day, use them to create your dough.
- flour - use regular all purpose flour. Add half the flour first, then gradually add more.
- egg - you'll need one whole egg to bind the potatoes and flour together. This will also help the pillowy gnocchi float to the top of the water.
You will also need a large bowl, spatula, knife or pastry cutter, fork or gnocchi board, a large pot, and slotted spoon.
How to Make the Best Leftover Mashed Potato Gnocchi
- Make dough. In a large mixing bowl, add mashed potato, half of the flour, and egg. Stir well with a spatula until the flour is well incorporated. Add the remaining flour a little bit at a time and use your hands to mix together until all the flour is evenly combined. The dough should be soft but not sticky.
- Divide dough. On a lightly floured surface, divide the gnocchi dough into 4 pieces.
- Cut dough into pieces. Roll each piece into 1 inch thick rope. Cut each rope into 1 inch long pieces. Lightly sprinkle the gnocchi pieces with flour if needed.
- Add pattern. Use the back of a fork or gnocchi board to shape each gnocchi piece with ridges.Â
- Cook. Add gnocchi in a large pot of boiling water and sprinkle with a little bit of salt. Boil over medium heat for 2-3 minutes until the gnocchi floats.
- Serve. Remove with a slotted spoon and toss in your favorite pasta sauce, such as marinara.
Recipe Variations
- Make sweet potato gnocchi. Instead of regular Russet potatoes, use leftover roasted sweet potatoes. But skip the sweet potato casserole leftovers - it's far too sweet to convert into a savory dish.
- Butternut gnocchi. Transform leftover roasted butternut squash into gnocchi, following the same steps!
- Shape your noodles. The little grooves help the sauce adhere, so they're important to add! For the thumbprint version, place the gnocchi on top of the tines of a fork and gently press down and roll.
- Add herbs or spices. Since Thanksgiving mashed potatoes are so heavily seasoned and flavored, you don't usually need to add much to bring this recipe together. For extra flavor, feel free to add your favorite herbs like rosemary, parsley, sage, or thyme. They're also great with some roasted garlic!
How to Serve
This leftover potato gnocchi recipe is delicious served on its own tossed in some pasta sauce like Alfredo, Bolognese, or Marinara, or serve it as a complete meal paired with some of delicious mains and sides including:
- Butternut Squash Apple Soup
- Roast Beef
- Fall Harvest Salad with Butternut Squash and Apple
- Skillet Chicken with Lemon Garlic Sauce
- Cream of Mushroom Soup
For more recipe inspo, see our 30 Side Dishes for Pasta.
Recipe Tips and Tricks
- Add the flour gradually. If you add too much flour at once, it'll be hard to bring the dough together, and you'll make your gnocchi too dry. Start by adding half the amount of flour and add more as needed.
- Adapt the seasoning to your sauce. On their own, these gnocchi are quite neutral. They can be used with a range of different flavors and sauces, like brown butter, creamy cheese sauce, marinara sauce, and more. Adjust the seasonings to match the flavor of the sauce.
- Use salted water. Anytime you cook pasta, including traditional gnocchi, you always want to salt the water really well. This draws out lots of flavor to make sure every bite is flavorful.
Storing and Freezing Instructions
How to Store
Store leftover gnocchi in an airtight container in the fridge for 2-3 days.
How to Reheat
You can either microwave leftover gnocchi or reheat it in a skillet with more delicious sauce and toppings. It may help to add a splash of water as well to rehydrate the cooked gnocchi. Be careful not to overcook them, or they can become gummy.
How to Freeze
For best results, freeze uncooked gnocchi in a single layer on a parchment paper lined baking sheet. Once fully frozen, store the gnocchi dumplings in an airtight container or freezer bag for 2-3 months. Thaw in the fridge before cooking like normal.
FAQ
You certainly can fry gnocchi instead of boiling them in salted water, but you might notice that they are crispy on the outside and dense on the inside. When boiled, the dough becomes tender and light with a slightly chewy texture. For the best of both worlds, boil the gnocchi, strain them really well to avoid splatters, then pan-fry them in butter with sage leaves. So good!
Instead of just heating up the same old mashed potatoes, change things up! This homemade gnocchi recipe uses Christmas or Thanksgiving leftovers and transforms them into a totally different dish. It only requires 2 other ingredients, so it's a very simple technique that gives old potatoes new life! They can be seasoned in a variety of ways and served with the sauce of your choice and leftover turkey, pork roast, or roasted chicken.Â
If your gnocchi does not float, that's usually a sign that you haven't added enough flour or the water isn't hot enough. If you see some of your gnocchi floating and not others, you should remove them all at the same time. Some gnocchi may not float properly, but if others from the same batch are ready, it's best to remove them so you don't overcook them.
More Leftover Mashed Potato Recipes
- Mashed Potato Casserole
- Mashed Potato Soup
- Potato Dinner Rolls
- Mashed Potato Cakes
- Mashed Potato Balls
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Baked Mashed Potatoes
Baked Mashed Potatoes are buttery, cheesy, and crispy on the outside. Topped with chives and served warm, this is one side dish that will totally change your hosting game. Creamy baked mashed potatoes are easy to make and loved by the whole family. Serve it as a side dish during the holidays or on busy weeknights.
The magic happens when you bake mashed potatoes in the oven: all the flavors combine, the cheese melts, and the top of the mashed potatoes crisps up, forming a perfect crust. It makes the dish more rich and flavorful. Baked mashed potatoes also freeze well and can be made ahead of time, making them ideal for busy holidays!
Why You'll Love this Baked Mashed Potatoes Recipe
- Creamy, pillowy mashed potatoes with a crisp top. This recipe is the best of both worlds - a layer of crispy golden-brown potato peaks gives way to soft, buttery potatoes underneath. Every bite is bursting with flavor. You can't beat these baked mashed potatoes!
- Only 15 minutes of prep. It only takes a few minutes to prep the ingredients before the mashed potatoes go in the oven to transform into the ultimate potato side dish. The rest of the time is passive baking time, and they're still done in under an hour.
- Perfect for holiday hosting. Thanksgiving, Friendsgiving, and Christmas events are perfect for pulling out this next-level baked mashed potato recipe. It's a crowd-pleasing twist on classic mashed potatoes with a crispy top that can be made ahead of time to make day-of preparation easier, too!
Ingredient Notes
To make this delicious Baked Mashed Potatoes, you will need the following ingredients (full measurements in recipe card below):
- Yukon gold potatoes - Russet potatoes will also work, or any high starch potato. Red bliss potatoes or Idaho potatoes are good substitutes, too.
- milk - you can swap this for half and half, heavy whipping cream, or an unsweetened plant-based milk substitute of your choice.
- butter - if you don't have butter on hand, try an equal measure of olive oil, avocado oil, or cream cheese.
- cheddar cheese - you can substitute the cheddar for a similar cheese, like Colby Jack, Monterey Jack, or Asiago.
- sour cream - sour cream can be swapped for plain Greek yogurt or a vegan sour cream instead.
- chives - if you don't have chives, you can use other soft herbs like dill or basil, or try green onions instead.
- salt and pepper
You will also need measuring cups and spoons, large pot, potato masher or fork, and a 2-quart casserole dish.
How to Make the Best Baked Mashed Potatoes
- Cook potatoes. Place potatoes in a large pot and cover with salted water to cover potatoes by about an inch. Heat over high heat and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, until potatoes are soft when you insert a fork.
- Mash potatoes. Once the potatoes are ready, drain well and place back in the pot. Use a potato masher (or a fork) to mash the potatoes.
- Add ingredients. Add milk, butter, cheese, sour cream, salt, and pepper. Stir well with a spatula until evenly combined.
- Bake. Transfer the mashed potato into a 2-quart casserole dish and bake in a 375F preheated oven until the top turns golden brown, about 20 minutes. Optionally broil on HI for 2-3 minutes.
- Serve. Garnish with chives and serve warm.
Recipe Variations
- Make baked mashed sweet potatoes instead. Switch it up by using sweet potatoes instead of Yukon golds! Follow the same steps to boil and bake the sweet potatoes, and you can choose from the original savory toppings or sweeten things up with a sprinkling of cinnamon and nutmeg instead with a drizzle of maple syrup.
- Load them up with toppings. Up the ante by making these loaded baked mashed potatoes! Top with even more cheese, chopped crispy bacon, green onions, sour cream, chives, roasted garlic, and anything else you usually add to your favorite loaded baked potatoes. See our Mashed Potato Casserole for instructions.
- Use buttermilk. Add a little extra tang by using buttermilk in place of the milk in this recipe. It also has a lower fat content than regular milk, so the resulting potatoes will be a little lighter in texture than full-fat milk mashed potatoes.
How to Serve
These Baked Mashed Potatoes are a delicious side served with almost any entree. Serve them with our holiday favorites such as:
- Roast Stuffed Chicken
- Asian Five-Spice Roast Turkey
- Prime Rib Roast
- Pineapple Glazed Ham Slices
- Roasted Pork Tenderloin
- Stuffed Butternut Squash with Wild Rice
For more recipe inspiration, see our 40 Best Thanksgiving Main Dishes.
Recipe Tips and Tricks
- Don't overmix the mashed potatoes. Want to avoid glue-like mashed potatoes? Don't overmix them! You just want the ingredients to be evenly distributed in the potatoes. Just keep an eye on them when you're stirring.
- Drain them well. Excess water in the potatoes can make the texture gummy instead of soft and pillowy. Allow them to drain thoroughly and let them sit for a few minutes before mashing to allow any extra water to evaporate off the hot potatoes.
- Use the right tool. A potato masher, ricer, immersion blender, food processor, hand mixer, or stand mixer can help you mash the potatoes quickly and efficiently. Stick to a low speed on blenders and mixers to prevent over-mixing.
Storing and Freezing Instructions
How to Store
Once the mashed potatoes have cooled completely to room temperature, cover the whole casserole dish tightly with plastic cling wrap or transfer the potatoes to an airtight container and refrigerate for up to 3 days.
How to Reheat
Reheat them in the oven by baking at 375℉ for about 10 minutes until they're warmed through and the top crisps up again.
How to Freeze
Transfer the mashed potatoes to a freezer-safe container or freezer bag and freeze for up to 3 months. You can make it easier on yourself by preparing them in an 8x8 aluminum pan and covering them tightly with foil and plastic wrap before freezing. Allow them to thaw overnight in the refrigerator before baking or bake straight from frozen (adding a few minutes to the cook time).
FAQ
The answer is yes, you can absolutely make these baked mashed potatoes ahead of time for busy holiday dinners or to save time on busy days. Just make them as directed in a freezer-safe dish (disposable aluminum pans work well!) and freeze as outlined above. Once you're ready, preheat your oven to 400℉ and bake for fifteen minutes or until completely heated through.
Both work well! You can use whatever consistency you usually like for your mashed potatoes. Mash out more chunks and add more milk for a creamier inner texture, leave them chunkier with pieces of skin for a more rustic baked mashed potato dish.
The recipe doesn't contain any eggs or meat, so you can easily make these baked mashed potatoes vegan by swapping the dairy products out for non-dairy alternatives like vegan butter, vegan sour cream, plant-based milk, and cheese substitutes.
More Mashed Potato Recipes
- 30 Potato Side Dishes
- Mashed Potato Casserole
- Brown Butter Mashed Potatoes
- Cheddar Mashed Potatoes
- Mashed Potato Balls
- Instant Pot Mashed Potatoes
Tried this recipe?
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Candied Yams
Stovetop Candied Yams are tender, buttery, tangy, and sweet with a delicious brown sugar citrus glaze. Candied yams are a classic part of any holiday meal, and the homemade version is so much better than the canned option from the grocery store. This easy and simple Thanksgiving side dish is quick to prepare making it the perfect stress-free side.
Plus, you only need a handful of pantry staple ingredients to transform these sweet potatoes into something delicious and flavorful. Serve brown sugar glazed yams for holiday dinners or any night of the week you are craving a sweet side dish.
Why You'll Love the Candied Yams
- It's quick and easy. This sweet potato recipe is so easy to prepare, especially if you prep the sweet potatoes ahead of time. You literally throw them into your cooking pot, add a quick glaze with simple pantry staple ingredients, and then cook together until tender. It takes just over 30 minutes to make and serve on the table, with only 15 minutes of it being active prep time.
- Serve it on Thanksgiving or all season long. Although candied yams are a classic Southern side dish to serve at the Thanksgiving table, you don't have to limit yourself to the holidays. We make this recipe throughout the fall and winter season. I mean, why not? It's a great side for family dinners or fall dinner parties. Plus, leftovers are great in a soup or over a salad the next day.
- Sweet and savory flavor. Just because something takes little time and effort to prepare, doesn't mean that its lacking in other areas. This stovetop candied yam side dish is loaded with flavor in every bite. It's sweet, buttery, and tangy - all in one.
Ingredient Notes
To make delicious Candied Yams, you will need the following ingredients (full measurements in recipe card below):
- yams or sweet potatoes - you will need to peel and slice the yams (or sweet potatoes) into ½ inch slices. If you can't find true yams, use garnet sweet potatoes instead.
- butter - you can use salted or unsalted butter. If using salted, don't add in the extra salt that is called for in the recipe.
- orange juice - we add freshly squeezed orange juice to give the yams a citrus flavor. If you don't want an orange flavor, free free to leave these out and add in water instead.
- dark brown sugar - we prefer our candied yams less sweet so we only added in â…“ cup. For traditional candied yams which are quite sweet, add in 1 cup of sugar.
- ground cinnamon
- pure vanilla extract
- salt
- pecans - optional to add on top when serving.
- rosemary - optional to add on top when serving.
You will also need measuring cups and spoons, a large pot, and a serving dish.
How to Make the Best Candied Yams
- Cook yams. Place yams in a large pot and cover with water to cover them by about an inch. Heat over high heat and bring to a boil. Boil until the yams are slightly soft, about 5 minutes. Drain well and place the yams back in the pot.
- Make sauce. In the same pot with the yams, add butter, orange juice, sugar, cinnamon, vanilla extract, and salt. Stir well and bring the sauce to a boil. Reduce heat to low and simmer for 10-15 minutes until the sauce becomes syrupy and the yams are fully cooked.
- Serve. Transfer to a serving dish and serve warm.
Recipe Variations
- Southern candied yams. Take the flavor to the next level by adding a splash of Bourbon. It pairs perfectly with the warm spices.
- Naturally sweetened yams. Skip the dark brown sugar and use maple syrup for a natural sweetness.
- Mashed candied yams. Instead of keeping them in large pieces, feel free to mash the yams in the buttery syrup. You can even bake them in a baking dish with mini marshmallows just like sweet potato casserole.
You can also customize these Candied Sweet Potatoes by adding some toppings such as:
- Marshmallows. Transfer the yams to a casserole dish and add a layer of marshmallows. Pop into a 375 F preheated oven and bake for 5 minutes, or until browned.
- Bacon. Top with cooked bacon bits for a delicious salty flavor that pairs with the sweet yams really well.
- Nuts. We topped our yams with crushed pecans but you can switch them up with other nuts such as walnuts, almonds, or hazelnuts.
- Streusel. Transfer the yams to a casserole dish and add a streusel (crumb topping) on top. To make a streusel, mix together ½ cup of flour, ¼ cup brown sugar, and 1 teaspoon of cinnamon. Add ¼ cup butter and use a fork to smash the butter into smaller pieces. Then, use your fingers to press the ingredients together until it forms crumbles. Bake in a 375F preheated oven for about 5 minutes, or until brown and crisp.
How to Serve
Candied Yams are typically served as a side dish with fall and winter dinners while sweet potatoes are in season. They're also the perfect side dish to serve on Thanksgiving.
Some holiday entrees that pair well with roasted acorn squash are:
- Roast Turkey
- Dutch Oven Roast Chicken
- Wild Rice Stuffed Butternut Squash
- Instant Pot Turkey Breast
- Roasted Pork Tenderloin
- Sheet Pan Thanksgiving Dinner
For more recipe ideas, see our 40 Best Thanksgiving Main Dishes.
Recipe Tips and Tricks
- Use the right potatoes. Although you can use either yams or sweet potatoes, not all sweet potatoes are a great fit. Purple Japanese sweet potatoes have a different texture and flavor profile. Jewel or Garnet sweet potatoes are best.
- Prep the yams in advance. The majority if the prep in this recipe comes from slicing up 4-5 yams. Make this recipe a little easier on Thanksgiving by slicing them up ahead of time (of to 2 days in advance). Store the sliced yams in a bowl covered in water until ready to cook.
- Don't overcook. The goal is to have fork-tender yams with a little texture, not a mash. Test the yams and remove them from the heat when a fork slides through them.
- How to test for doneness. The yams are done once they are fork tender. To test, insert a fork into a slice. If the fork comes out easily and the yams and the yams are tender, then they are done. If they are mushy, they have been overcooked.
- Cook in a casserole dish. You can make this recipe in the oven instead. Add the sliced uncooked yams into a 9x13-inch casserole pan greased with some oil or butter. Cook the sauce ingredients in a small saucepan over the stove by bringing to a boil and then simmering over low heat for about 2-3 minutes. Pour sauce over the yams and bake uncovered for 15 minutes. Cover with foil and continue baking for 30-35 minutes until tender.
How to Use Leftover Candied Yams
- Add leftover sweet potatoes to salads. Slices of brown sugar glazed sweet potatoes are delicious over a fall salad. Add it in place of butternut squash in the following salads: Butternut Squash Quinoa Salad, Fall Harvest Salad, or Thanksgiving Salad.
- Make soup with leftovers. Another option for leftovers is to throw it into a soup. This may be the better option as the yams get very soft, almost breaking apart. Add some chicken or vegetable stock, simmer, blend, and top with your favorite soup garnishes. You can also use it in your favorite soups to add sweetness and bulk.
Storing and Freezing Instructions
How to Store
Store leftover candied yams in an airtight container in the refrigerator for up to 4 days.
How to Reheat
Reheat leftover candied yams by roasting in a 350F preheated oven for about 10 minutes until warmed through, or in a 350F air fryer for 5 minutes until warm.
How to Freeze
Spread leftover candied yams on a parchment paper lined baking sheet and freeze for 2 hours. Then transfer them into a freezer bag and freeze for up to 3 months. Reheat your desired serving size straight out of the freezer by sautéing until heated through and crisped up. You can also bake it from frozen, microwave, or air fry.
FAQ
That's optional. We prefer to boil the yams and skip the baking process, but you can also bake them without boiling or boil them and then bake them! The boiling process makes sure each bite is perfectly tender and moist without drying out. It can also help you reduce the amount of time the dish needs to spend in the oven. If you do boil this yam recipe, be sure to remove them from the pot when they are fork tender to avoid overcooking.
Yams and sweet potatoes are different root vegetables, although the term is often used interchangeably in the United States. Yams have a thicker, denser texture than sweet potatoes, but they can be hard to find. For this recipe, you can use them interchangeably.
That's entirely up to you! Although sweet potato casserole is usually baked to melt and toast the marshmallows, candied yams do not need to be baked. It's much faster and easier to boil real yams (or sweet potatoes) until tender, then drain off the liquid and toss them in a flavorful brown sugar mixture. They can be served just like that, or place them in a baking dish and keep them warm in the oven.
More Side Dish Recipes
- 50 Best Fall Side Dishes
- Sweet Potato Casserole with Pecans
- Maple Roasted Acorn Squash
- Creamed Corn
- Instant Pot Mashed Potatoes
- Maple Roasted Brussels Sprouts and Butternut Squash
Tried this recipe?
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Chocolate Covered Oreos
Chocolate Covered Oreos are a perfect last minute treat to satisfy that chocolate craving. This recipe levels up regular Oreos with a layer of semi-sweet chocolate and a drizzle of white chocolate on top. Serve this elegant but easy dessert or snack at birthday parties, tea time, or holiday parties.
They may look fancy, but these chocolate covered Oreos are so simple and require only two additional ingredients: chocolate and white chocolate (though you can always add more - see the recipe tips below for ideas!). They freeze well and can be made ahead of time too, so they're a no-brainer when it comes to hosting or taking dessert to a potluck.
Why You'll Love these Chocolate Covered Oreos
- Triple chocolate flavor. What's better than classic crunchy, chocolatey Oreos? Oreos coated in chocolate and then topped with even more chocolate. These simple handheld treats are a chocolate lover's dream and will disappear quickly.
- Ready in 30 minutes. You don't need to set aside a whole afternoon to make these chocolate covered Oreos. They take only ten minutes of active labor and then they chill out in the fridge and wait for the chocolate to set - only a half hour commitment from start to finish!
- Only 3 ingredients. The simplicity of this recipe is what makes it truly the ultimate fast and satisfying dessert. All you need is a dozen Oreo sandwich cookies, semi-sweet chocolate, and white chocolate. Plus, you can opt to leave out the white drizzle in which case you only need 2 ingredients!
Ingredient Notes
To make these easy Chocolate Covered Oreos, you will need the following ingredients (full measurements in recipe card below):
- semi-sweet chocolate - this recipe calls for semi-sweet chocolate, but you can use whatever chocolate you prefer. Milk chocolate, dark chocolate, or even white chocolate (for a double white chocolate coat) would work well for these chocolate covered Oreos.
- Oreos - if you don't have name brand Oreos on hand, you can use any similar sandwich cookie. You can also swap them out for a gluten-free version if necessary.
- white chocolate - you can swap this for a different kind of chocolate if you're not a fan of white chocolate. You can use a bar, white chocolate chips, or candy melts. You could also leave out the drizzle completely.
You will also need measuring cups, medium heatproof bowl, large baking sheet, and parchment paper.
How to Make the Best Chocolate Covered Oreos
- Melt chocolate. Melt the chocolate with butter in a medium heatproof bowl over a pan of simmering water or in the microwave. Remove from heat and let it cool down for a few minutes.
How to Melt Chocolate
You can melt chocolate either on the stovetop or in the microwave.
- On the stove: Bring about 2 inches of water to a gentle simmer in a saucepan over medium-low heat. Reduce the heat to low and place a medium heatproof bowl over the saucepan, making sure the bottom of the bowl doesn't touch the water (you can also use a steamer insert). Add the chocolate and stir constantly as it melts. Continue stirring until completely smooth and gloss. This should take just a few minutes.
- In the microwave: For a quicker method, place the chopped chocolate in a heatproof bowl and microwave in 30-second intervals, stirring well after each one. Continue until the chocolate is fully melted and smooth. Be sure to stir between intervals to prevent overheating or scorching.
- Dip cookies. Line a baking sheet with parchment paper and set aside. Use a fork to carefully dip each oreo into the melted chocolate. Tap the edge of the bowl to remove any excess chocolate.
- Chill. Place the coated oreos back onto the lined baking sheet. Transfer the cookies to the fridge for 10 minutes to set.
- Melt white chocolate. Meanwhile, melt the white chocolate over a double broiler or in the microwave.Â
- Drizzle. Remove the oreos from the fridge and drizzle the melted white chocolate on top.
- Chill. Return to fridge to let set for another 10 minutes.
Recipe Variations
- Birthday cake Oreos. Opt for Birthday Cake Oreos (or Golden Oreos), coat them in white chocolate, and press in some classic birthday sprinkles to make these a celebratory birthday treat.
- Red velvet Oreos. For Christmas, Thanksgiving, or Valentine's Day, try Red Velvet Oreos dipped in white chocolate. You can also top it with festive sprinkles. The red cookie, cream cheese frosting, and white chocolate combo practically scream winter holiday!
- Dipped chocolate Oreos. Find completely coated Oreos too rich? Tone down the decadence a bit by dipping them only halfway in chocolate, revealing the other half of the naked cookie. You can opt to still drizzle these with white chocolate on the whole Oreo or just over the chocolate dipped half.
How to Serve
Chocolate covered oreos are a delicious treat or snack served on its own, or paired with a warm drink. Try it with:
Recipe Tips and Tricks
- Get creative with decorations. You aren't limited to a white chocolate drizzle to jazz up these chocolate covered Oreos. You can tailor them to any occasion by changing up the toppings - different themed sprinkles or a generous pinch of crushed Oreos can go a long way. You can also add food coloring to the white chocolate drizzle to make them pop even more.
- Work in batches. Making them in bulk for a big event? Set up your work station ahead of time and work in batches, chilling one dozen or so while you work on coating the next batch. This will save you a ton of space in the fridge and make the process more efficient!
- Add a stick for easy serving. Skip the fork and use a cake pop stick to dip each Oreo instead. This makes them even easier to serve and eat and offers you a different way to display them.
Storing and Freezing Instructions
How to Store
Once the chocolate covered Oreos have cooled and the chocolate is completely set, transfer them to a Ziploc bag or other airtight container and store them in the refrigerator for up to 1 week.
How to Freeze
Place the chocolate covered Oreos in a single layer in an airtight container (or stack them up with pieces of parchment paper in between). Freeze for up to 3 months. Eat them straight from the freezer or let them thaw in the refrigerator overnight before serving.
Frequently Asked Questions
You can use whatever form of chocolate you want for these chocolate covered Oreos (like a chopped bar of chocolate or chocolate chips), but if you're storing or serving them at room temperature, you'll want to use a tempered chocolate to make them less likely to melt. You can temper chocolate yourself at home, or make it more convenient by using an already-tempered chocolate.
If they're left in direct sunlight or a particularly warm spot, chocolate covered Oreos can melt. That's why we recommend storing them in the refrigerator for longevity and to keep them looking uniform. It's also a good idea to keep them in a cooler if you need to transport them for long periods of time!
Like any chocolate-coated item, chocolate covered Oreos can be messy if you hang on to them too long. Thankfully, they're easy to eat in three bites or less! When in doubt, you can serve them in cupcake liners, try our stick trick (see tips and tricks above) or eat them with a fork.
More Chocolate Recipes
- 45 Best Chocolate Desserts
- Oreo Truffles (Cookie Balls)
- Oreo Brownies
- Chocolate Covered Strawberries
- Peanut Butter Eggs
- Chocolate Thumbprint Cookies
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Hungarian Mushroom Soup
This rich, hearty Hungarian Mushroom Soup features a bounty of tender, earthy mushrooms in a perfectly seasoned, creamy broth. Plus, this nostalgic Hungarian recipe comes together in almost no time at all and is the perfect way to warm up on those cool nights. You just need a little crusty bread, a dollop of sour cream, and dinner is served!
Mushroom soup is one of the most comforting types of soup. The cooking process enhances their earthy flavor and tender, meaty texture. They taste wonderful in this creamy Hungarian mushroom soup with traditional flavors like paprika, dried dill, fresh thyme, and sour cream. Once you try this delicious soup for the first time, it'll quickly become a regular part of your weekly meal plan.
Why You'll Love This Hungarian Mushroom Soup
- Easy to make. After sauteing the mushrooms and aromatics down, add the broth and the flour slurry, then let it all simmer together. It's that easy! It's fast enough to make even on a busy weeknight.
- So flavorful. Whether you're a mushroom lover or not, this Hungarian mushroom soup recipe is undeniably delicious. The mushrooms take on a meaty flavor, and the sour cream balances their earthiness to make them suitable even for the non-mushroom lovers in your life!
- Hearty and filling. This soup has so many mushrooms, making it incredibly filling and satisfying. It's a great light dinner or hearty lunch to warm you up!
Ingredient Notes
To make this delicious Hungarian mushroom soup, you will need the following ingredients (full measurements in recipe card below):
- butter - sauteeing the mushrooms in butter adds an extra layer of flavor.
- cremini mushrooms - slice the mushrooms thinly to help them cook down evenly.
- yellow onion - finely chop the onion to release the sweet, aromatic flavor.
- garlic - mince or finely chop fresh garlic cloves for the best flavor.
- seasonings - season well with salt, black pepper, paprika, and dried dill weed.
- thyme - fresh thyme adds a really lovely, fresh flavor that pairs well with earthy mushrooms.
- chicken broth - use either homemade or storebought broth.
- all-purpose flour - this will thicken the soup for a really creamy texture.
- whole milk - add whole milk for a deliciously creamy texture.
- sour cream - add this right at the end for a little extra creaminess and a slight tang.
- lemon juice - lemon juice adds a refreshing freshness.
- fresh parsley - use parsley as a garnish to contrast the rich mushroom flavor.
You will also need a large pot, small bowl, whisk, and ladle.
.
How to Make the Best Hungarian Mushroom Soup
- Sauté mushrooms. Melt butter in a large pot or 4 quart Dutch oven over medium-high heat and melt until it starts to bubble, about 1 minute. Add mushrooms and cook without turning for 3-5 minutes.
- Add aromatics. Add onion and garlic and season with salt and pepper. Cook until the mushrooms are golden brown, about 3-5 minutes. Stir in paprika, dill and thyme.
- Add broth. Add chicken broth and mix well. Bring to a boil.
- Thicken. In a small mixing bowl, whisk together flour and milk. Add the milk mixture into the soup. Stir well and bring it to a simmer over medium heat.
- Simmer. Simmer until the soup starts to thicken, about 5 minutes.
- Add sour cream. Stir in sour cream and lemon juice until evenly combined.
- Serve. Garnish with parsley and serve with biscuits, if desired.
Recipe Variations
- Try different mushrooms. Creminis are a fantastic option, but you can use a variety of mushrooms. White button mushrooms are a great alternative. We also like baby bella mushrooms, porcini mushrooms, or a mix of several different types.
- Make it vegetarian. This soup would be wonderful Meatless Monday recipe! Just replace the chicken stock with vegetable broth. For a vegan version, use plant-based butter, vegan sour cream, and dairy-free mmilk as well.
- Smooth or creamy. As it is, this homemade mushroom soup has lots of chunks of mushrooms. If you prefer a smooth soup, blend this rich Hungarian mushroom soup with an immersion blender.
How to Serve
This Hungarian mushroom soup is delicious served on its own, or paired with crusty bread for dipping and scooping up that soup. Some of my favorite breads to pair with soup are:
- Buttermilk Biscuits
- Easy Homemade Biscuits
- Small Batch No-Knead Bread
- Pull Apart Garlic Bread
- Easy Rosemary Garlic Focaccia Bread
- Small Batch Sourdough Ciabatta Bread
For more recipe inspiration, see our 25 Side Dishes for Soup.
Recipe Tips and Tricks
- Don't rush the mushrooms. To really get the most mushroom flavor, the mushroom mixture needs to cook down really well. Don't rush the process!
- Use Hungarian sweet paprika. Although you can use any paprika for this creamy mushroom soup, sweet Hungarian paprika has even more flavor that takes this hearty soup to the next level.
- Add the lemon juice at the end. Be careful not to add the lemon juice too early. The acid can cause the milk to separate. Add it right before serving.
Storing and Freezing Instructions
How to Store
Allow the leftover soup to cool completely in the fridge, then store it in an airtight container for 3-4 days.
How to Reheat
Either microwave the leftovers in a bowl or warm them in a small pot on the stove until fully heated.
How to Freeze
Place the chilled soup in freezer-safe containers and freeze for 2-3 months. However, the texture might not be quite as smooth after freezing and thawing.
FAQ
Classic button-style mushrooms are ideal for soup. Think cremini, baby bellas, or white button mushrooms. They're small, tender, and easy to prep, and they also have a classic iconic mushroom flavor. They're also easy to find, affordable, and absolutely delicious, perfect for this mushroom-heavy soup.
Since mushrooms don't thicken soups on their own like potatoes, you'll need to add something to thicken them. There are several great ways to do this. First, use flour or cornstarch to make a slurry. You can also add sour cream, Greek yogurt, or heavy cream. Just be sure to add these towards the end to keep the cream from splitting.
Although mushrooms have a great, earthy flavor, that flavor must be carefully developed. If you rush any of the steps, you'll find your soup isn't quite as flavorful as you'd like. Start by sauteing the mushrooms in melted butter. As they cook, they will release lots of liquid that evaporates off. This is a good thing - that excess water has minimal flavor and will dilute your soup. You also want to make sure you are developing flavor properly, so after the mushrooms cook down, saute aromatic ingredients like white onions and garlic cloves until transparent and tender. Don't forget to taste the soup often and add more salt as needed to bring out all of the rich flavors.
More Soup Recipes
- 60 Best Soup Recipes
- Cream of Mushroom Soup
- Vegetarian Mushroom Barley Soup
- French Onion Soup
- Black Bean Soup
- Chicken Pot Pie Soup
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Spicy Mac and Cheese
This Spicy Mac and Cheese is a spicy version of a beloved classic that takes this cheesy pasta to the next level. It's made with tender cooked pasta in a creamy cheese sauce and seasoned with paprika, cayenne pepper, and Tabasco hot sauce for a kick. Top it off this meal with extra cheese for a creamy, cheesy pasta dish that will make you sweat!
If you love spicy food, this spicy mac and cheese is one of the very best comfort foods! The creamy noodles have a soothing flavor and texture, but that hint of spice builds and builds. You'll feel so warm and cozy! Serve it as simple dinner or a holiday side dish, and get ready for your family to ask for the recipe. It'll be a new family favorite!
Why You'll Love This Spicy Mac and Cheese
- So cheesy. The homemade cheese sauce is full of sharp cheddar cheese, which adds a creamy, cheesy flavor to every single bite. Don't forget to add extra cheese on top!
- Completely homemade. Unlike the boxed stuff, this spicy mac and cheese casserole recipe is made completely from scratch. It has just a handful of simple ingredients and spices too, so it's an easy side dish to whip up on busy weeknights.
- Ultimate comfort food. Mac and cheese is a classic comfort food favorite. Everyone loves a bowl of warm, creamy mac. The spices and hot sauce balance the cheesy sauce so well! You won't be able to stop at one serving.
Ingredient Notes
To make this delicious spicy mac and cheese, you will need the following ingredients (full measurements in recipe card below):
- elbow macaroni - stick with regular elbow macaroni for a traditional mac, or try a different noodle for fun. Some fun options are farfelle (bowtie), penne, or shells.
- butter - use unsalted butter to create a roux to thicken the cheese sauce.
- flour - whisk the all purpose flour into the melted butter on the stove and gradually stir in milk to create a thick, creamy sauce.
- milk - this thins out the roux until the sauce has the perfect consistency.
- spices - season your homemade mac and cheese with mustard powder, paprika, and cayenne pepper. Feel free to add some black pepper or garlic powder, too.
- cheddar cheese - use sharp shredded cheddar cheese. Don't forget to save some to melt on top!
- hot sauce - we recommend using Tabasco brand hot sauce for the perfect tanginess and heat.
You will also need a large pot, strainer, large saucepan, whisk, and baking dish.
How to Make the Best Spicy Mac and Cheese
- Cook pasta. Bring a large pot of salted water to a boil over medium-high heat. Add macaroni pasta and cook just until before al dente, about 6-8 minutes (you want it slightly undercooked as it will cook further when baked). Drain well, rinse with cold water, and set aside.
- Make roux. In a large saucepan, melt the butter over medium heat. Whisk in the flour to make a roux. Stir constantly for about 1-2 minutes until roux is light and golden.
- Add milk. Gradually add in milk, whisking constantly to incorporate. The sauce will thicken and clump in the beginning but once you add in more milk, it will smoothen out again.
- Add cheese and seasoning. Add mustard powder, paprika, cayenne pepper, 2 cups of cheddar cheese, and tabasco sauce. Reduce heat to low and stir constantly until the cheese has melted and the sauce is smooth.
- Toss together. Add in cooked macaroni and stir together to fully coat with the cheese sauce.
- Top with cheese. Transfer the macaroni into a large oven-proof skillet or casserole dish. Top with the remaining 1 cup of cheddar cheese.
- Bake. Bake in a 350° F preheated oven for 15-20 minutes until bubbly and the edges become crispy. Let it cool for 5 minutes.
- Serve. Serve immediately. Add more hot sauce if desired.
Recipe Variations
- Add breadcrumbs. For a Southern mac, add panko breadcrumbs. For extra flavor, you can crumble hot Cheetos and use them to make a breadcrumb topping like this classic baked mac and cheese!
- Stir in jalapeño peppers. Add roasted or pickled jalapenos for an extra kick! Roasted green chile is great for this, too.
- Add different types of cheese. Although cheddar is a classic choice, you can also use Monterey jack cheese, pepperjack, mozzarella, smoked gouda, and other good melting cheeses.
- Make it meaty. Stir in some browned ground beef or spicy sausage, like chorizo.
How to Serve
This Spicy Mac and Cheese is delicious served on its own, or paired with some of my favorite entrees including:
- Glazed Honey Balsamic Pork Chops
- Slow Cooker BBQ Ribs
- Holiday Glazed Baked Ham
- Dutch Oven Whole Roast Chicken
- Easy Juicy Roasted Turkey Breast
Recipe Tips and Tricks
- Salt the pasta water. This draws out flavor from the noodles from the beginning, making every bite more flavorful.
- Make it extra cheesy. For a really concentrated cheese flavor, add a tablespoon or two of cheese powder.
- Less is more. When you first add cayenne to a recipe, it might not taste very spicy at first. However, the heat will continue to build. Give it some time! You can always add more, but you can't remove it.
Storing and Freezing Instructions
How to Store
Let the baking dish cool to room temperature, then store the mac and cheese leftovers in an airtight container in the fridge for 3-4 days.
How to Reheat
You can either pop a serving in the microwave for 2-3 minutes or bake your leftovers in the oven or air fryer at 350F for 4-5 minutes. You can also warm it up in a pan on the stove top. Add a little extra milk and cheese to keep it from being too dry.
How to Freeze
You can freeze mac and cheese to enjoy later, but the pasta will soften a bit after thawing. For best results, freeze mac and cheese right before baking. Thaw it in the fridge overnight, then bake it like normal!
FAQ
There are so many ways to take an ordinary mac and cheese recipe to the next level! Try adding these ingredients to spice things up:
- Add hot sauce for a spicy cheese sauce
- Sprinkle cayenne pepper, chipotle pepper, or red pepper flakes
- Grate in some pepper jack cheese
- Stir in fresh jalapeños or roasted green chile
- Crush Hot Cheetos into bread crumbs for a crunchy topping
- Saute some spicy sausage for a little bit of a kick
You can put hot sauce on anything! It's a fantastic ingredient to add to mac and cheese because the tangy, briny hot sauce cuts the rich, cheesy sauce so well. In fact, many chefs like to add a little hot sauce to regular mac and cheese to balance the flavors. We like to add even more for a spicy baked mac that warms you up from the inside out!
If you need to cool down a scorching mac and cheese, stir in a dollop of sour cream. This will dilute the sauce, add a tangy flavor, and cut through the heat. You can also add a squeeze of lime juice or make a half batch of the cheese sauce and fold it in for a really saucy mac and cheese with a little less of a kick.
More Mac and Cheese Recipes
- 40 Best Pasta Recipes
- Stovetop Mac and Cheese with White Cheddar
- Baked Mac and Cheese
- One Pot Chili Mac and Cheese
- Brie Mac and Cheese
- Cauliflower Mac and Cheese
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Sweet Potato Casserole with Marshmallows
Sweet Potato Casserole with Marshmallows is a classic Thanksgiving side dish for a reason. It's sweet and creamy with warm spices and molten, gooey marshmallows. Make your own homemade sweet potato casserole this year for your holiday table! It's quite easy to make and significantly better than the mushy, bland canned sweet potatoes from the store.
It's not Thanksgiving dinner without sweet potato casserole! Although it tastes more like a dessert than a side dish, this family favorite is an iconic part of this traditional meal. It's notoriously sweet, often overwhelmingly so, which is why we recommend making it from scratch. You can control the sweetness and adjust it to suit your preferences without going overboard!
Why You'll Love This Sweet Potato Casserole with Marshmallows
- So much flavor. This is the best sweet potato casserole recipe. Once you try it, you won't bother with the canned stuff ever again. Every ingredient is spot on, from the texture to the sweetness and the flavor. It's the way sweet potato casserole is supposed to be!
- Easy to make. Even though this recipe is completely from scratch (minus the marshmallows), it's quite easy! After peeling and boiling the sweet potatoes, mash them with cream, butter, sugar, and more, then add the pecans and place the sweet potato mixture in the baking dish. Top with more crunchy pecans and marshmallows, then bake. That's it!
- Holiday classic. Sweet potato casserole is a classic Thanksgiving side dish - at least in the United States. This homemade version will be a new holiday tradition.
Ingredient Notes
To make this delicious sweet potato casserole with marshmallows, you will need the following ingredients (full measurements in recipe card below):
- sweet potatoes - peel and cube fresh sweet potatoes or garnet yams.
- heavy cream - this adds a rich, creamy texture that makes these mashed potatoes so decadent.
- butter - soften the butter at room temperature before mixing into the mashed sweet potatoes.
- granulated sugar - although we used white sugar, feel free to use brown sugar for extra flavor. Maple syrup works in a pinch, too!
- vanilla extract - this will give your sweet potatoes a sweet, dessert-like aroma.
- ground cinnamon - it's crucial to add warm spices to give your sweet potato filling an inviting fall flavor.
- salt
- pecans - chop toasted pecans. Some will be added to the casserole, while others will be sprinkled on top for crunch.
- miniature marshmallows - these will melt into an ooey gooey mess in the best way possible.
You will also need a large pot, strainer, large mixing bowl, large spatula or electric mixer, and 9x13-inch casserole dish.
How to Make the Best Sweet Potato Casserole with Marshmallows
- Cook sweet potatoes. Add the sweet potatoes into a large pot of water. Bring it to a boil over medium-high heat. Turn the heat down to medium-low and simmer until fork tender, about 15 minutes. If you can easily insert a fork into the sweet potatoes, then they are ready. Drain and set aside. (You can also bake the sweet potatoes whole on a lined baking sheet for 1 hour until they are completely soft inside and fork tender. Cut the sweet potatoes in half and scoop out the flesh into a large mixing bowl).
- Add ingredients and mash. Place the drained sweet potatoes back into the pot. Add heavy cream, butter, sugar, vanilla extract, cinnamon, and salt. Use a large spatula or hand mixer to mash and combine the mixture together until smooth.
- Add pecans. Fold in 1 cup of chopped pecans until evenly combined.
- Transfer mixture. Transfer the mixture into a 9x13-inch casserole pan. Gently tap the baking dish on the counter a few times to release any air bubbles and use the back of a spatula or spoon to spread the mixture evenly.
- Add toppings. Spread the remaining ½ cup pecans evenly on top of the sweet potato mixture. Top with marshmallows and spread them out evenly.
- Bake. Bake the casserole in a preheated 350F oven until golden brown on top, about 35 minutes. Set it aside and allow it to cool for 10-15 minutes before serving.
Recipe Variations
- Healthier sweet potato casserole. Replace the heavy cream with whole milk or your favorite non-dairy cream and sweeten the whole casserole with maple syrup or coconut sugar.
- Southern sweet potato casserole. Add a tablespoon or two of your favorite Southern bourbon for an extra layer of flavor.
- Cook sweet potatoes in the Instant Pot. Speed up the cooking time by boiling the sweet potatoes in your Instant pot or other pressure cooker. They'll need about 15 minutes under high pressure and 15-20 minutes of natural release.
- Vegan sweet potato casserole. You'll only need to make a few changes. Use your favorite plant-based butter, non-dairy cream, and vegan marshmallows.
How to Serve
This Sweet Potato Casserole with Marshmallows is an iconic side dish to serve with your holiday meal. Pair it with other holiday classics such as:
- The Best and Juiciest Roast Turkey Ever
- Easy Make-Ahead Cranberry Sauce
- Homemade Stuffing
- Green Bean Casserole
- Brown Butter Mashed Potatoes
- Cheesy Brussels Sprouts Bake
For more recipe inspiration, see our Easy Thanksgiving Menu.
Recipe Tips and Tricks
- Don't overcook the sweet potatoes. Although the sweet potatoes need to be soft and tender for this easy sweet potato casserole recipe, it's easy to overcook them and make them mushy. Stop cooking as soon as the sweet potatoes are fork tender.
- Toast the pecans. Untoasted nuts don't have nearly the same amount of flavor! Toast them in a skillet over low heat or in the oven at 325 just until you start to smell that pecan aroma. Let them cool before cutting.
- Doctor the seasonings. This recipe is great exactly as it is, but you can easily adjust it to suit your flavor preferences. Use pumpkin pie spice instead of cinnamon, add some cloves or ginger, add a splash of orange juice for a tangy flavor, etc.
- Use an electric mixer. Instead of beating the cooked sweet potatoes with a potato masher, add them to the bowl of a stand mixer and whip them on low speed. This will add extra air for a really light, fluffy texture.
Storing and Freezing Instructions
How to Store
Cover the casserole dish of leftover sweet potato casserole with a tight layer of plastic wrap or move the leftovers to an airtight container. Store them in the fridge for 3-4 days.
How to Reheat
Either microwave your leftovers for 1-2 minutes or bake them in the oven at 350 degrees for 5-6 minutes with a fresh sprinkle of marshmallows.
How to Freeze
Place any leftovers in a freezer-safe container and freeze for 2-3 months. Thaw overnight in the fridge before reheating.
FAQ
No, it's completely optional to add whole eggs to this classic holiday side dish! The eggs can give the sweet potato filling a lighter, fluffier texture, but they're not necessary. The mashed sweet potatoes are naturally creamy, and we like to add some butter and heavy cream to give them a really smooth texture.
On their own, sweet potatoes don't have a ton of flavor. It's important to season your sweet potatoes properly. Try salting the water you use to boil the sweet potatoes and add salt when you mash the cooked sweet potatoes. Salt will bring out the flavors and sweetness to make your dish taste restaurant quality.
Since the sweet potatoes are already cooked, the baking process is more about melting the marshmallow topping and evaporating any excess moisture. You can typically tell when the casserole is done if the marshmallows are melty and the casserole is slightly firm to the touch.Â
More Sweet Potato Recipes
- Herb Roasted Sweet Potatoes
- Sweet Potato Casserole with Pecans
- Baked Sweet Potato
- Thai Sweet Potato Yellow Curry
- Sweet Potato Soup
- Baked Sweet Potato Wedges
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Chai Cookies
These soft and chewy Chai Cookies are loaded with warm chai spices in the cookie dough inside, in a layer of chai spice sugar rolled on the outside, and in the drizzle of a sweet, melt-in-your-mouth chai glaze. These fall treats are basically your favorite Chai Tea Latte in cookie form!
These beginner-friendly cookies are perfect for fall and might just need a place at your Thanksgiving dessert spread. They're super quick and easy to make in a few simple steps with no chill time required - and are made using simple common spice and baking ingredients.
Why You'll Love this Chai Cookie Recipe
- Cozy chai flavor. The spices in these chai spice cookies are the same as in your favorite milky chai tea latte, including cinnamon, ginger, cardamom, nutmeg, cloves, and allspice. These chewy cookies pair well with all things fall and are perfect for cold weather holidays.
- Easy 3-ingredient glaze. This homemade chai glaze is so good, you'll want to add it to everything. Made with just milk, confectioner's sugar, and a chai spice blend, it's the perfect way to top these chai cookies.
- Ready in 30 minutes. Unlike other cookie recipes, you can have these delicious chai cookies table-ready in only 30 minutes, no downtime necessary. You bake them immediately after making the dough, though you may need to work in batches to bake them all. Who doesn't love a no chill cookie?
Ingredient Notes
To make these delicious Chai Cookies, you will need the following ingredients (full measurements in recipe card below):
Ingredients in Chai Spice
We make our own blend of chai spices using the following spices. You can also substitute this with a store-bought chai spice blend.
- cinnamon - ground cinnamon is essential for chai cookies - don't skip it!
- ginger - ground ginger works best, but you can add a tiny bit of ginger paste to the wet ingredients if you don't have the dry stuff.
- cardamom - if you don't have cardamom or don't like the taste, you can omit it or add more cinnamon and nutmeg in its place.
- cloves
- nutmeg - both ground nutmeg and freshly grated nutmeg will work.
- allspice - if you don't have all of the aforementioned spices, a pumpkin pie spice blend will usually include all but the cardamom! A chai spice blend will include all of them.
Chai Cookie Ingredients
- unsalted butter - you can use salted butter if that's all you have available, but unsalted butter will give you more control over the flavor and has a lower water content than its counterpart.
- white sugar - cane sugar or coconut sugar work well, but any other sugar alternatives will change the overall taste of the cookies, so keep that in mind.
- brown sugar - brown sugar gives the cookies a chewy texture. If you don't have brown sugar on hand, you can make your own by adding 1-2 tablespoons of molasses per cup of white sugar.
- eggs - make sure your eggs are at room temperature before adding them. You can quickly bring them up to temp by covering them with warm water for 5-10 minutes.
- vanilla extract - you can use an equal measure of vanilla bean paste for a deeper vanilla flavor.
- all-purpose flour - a 1:1 gluten free flour blend can be used in place of the regular flour to make these gluten free.
- baking powder - use a 1:2 ratio of baking soda to cream of tartar for a baking soda substitute.
- baking soda - if you're out of baking soda, use more baking powder at a 3:1 ratio of the original measure of baking soda.
- salt
- confectioners' sugar - any powdered sugar or sugar-free powdered sugar substitute can be used for the glaze.
- milk - heavy whipping cream, half and half, or a nut milk will also work.
You will also need measuring cups and spoons, mixing bowls, cookie scoop, large baking sheet, and wire rack.
How to Make the Best Chai Cookies
First, make the homemade chai spice blend.
In a small mixing bowl, whisk together all of the spices until well-combined. Set aside.
Next, prepare the chai cookies.
- Prep. Preheat the oven to 375F. Prepare 1-3 baking sheets with parchment paper or a silicone baking mat (I typically do 1 and then work in batches for even baking).
- Combine wet ingredients. In a large mixing bowl, whisk together the melted butter, brown sugar, white sugar, eggs, and vanilla, until smooth and well-combined.
- Combine dry ingredients. In a separate mixing bowl, whisk together the flour, 4 teaspoons chai spice blend, baking soda, baking powder, and salt, until well-combined.
- Add dry ingredients to wet. Add the dry ingredients into the large mixing bowl with the wet ingredients. Fold together with a spatula until well-combined.
- Make chai sugar. In a small mixing bowl, make the chai sugar by mixing together the white sugar with the remaining tablespoon of chai spice.
- Scoop and coat cookies. Using a medium cookie scoop, scoop the cookies out and roll each cookie in the chai-spiced sugar.
- Bake. Place the cookie balls on the prepared baking sheet. You can fit about 5-6 cookies onto each prepared baking sheet. Place the sheet(s) into the oven and bake for 13-14 minutes, or until the edges are beginning to turn slightly golden.
- Chill. Allow the cookies to cool for 5 minutes, then transfer onto a cooling rack to fully cool.
Finally, add the glaze.
Once the cookies are fully cooled, begin making the glaze by adding the confectioners' sugar, milk and vanilla to a medium mixing bowl. Whisk together until smooth, then drizzle over the cooled cookies with a spoon.
Recipe Variations
- Coffee glazed chai cookies. Add a little kick by replacing some of the milk in the glaze with coffee, espresso, or instant coffee (to your desired strength). Then, glaze and dream of a dirty chai latte.
- Chai ice cream sandwiches. These chai cookies make an excellent ice cream sandwich. Just add a scoop of vanilla ice cream between two chai cookies and enjoy right away or freeze for later.
- Pumpkin chai cookies. This is the perfect cookie for pumpkin spice latte lovers. Add ½ cup pumpkin puree to the wet ingredients and add more flour as needed to prevent the dough from getting too sticky. Then bake as usual!
How to Serve
These Chai Cookies are a delicious treat served on its own, as part of a fall dessert spread, or with a warm cozy drink. Some of our favorites to serve with this are:
Recipe Tips and Tricks
- Use the spoon method for measuring ingredients. For the best results, scoop and level ingredients into your measuring utensils with a spoon instead of straight from the container! It's a more precise method that will prevent you from accidentally altering the ratios.
- Use an oven thermometer. The temperature on your oven gauge isn't always accurate. To get a more precise oven measurement and prevent over- or underbaking the cookies, use an oven thermometer to calibrate the temperature when you preheat it.
- Don't crowd the pan. Patience is key for these chai cookies. Don't add more than a half dozen to the pan at a time to give them enough space to spread. Work in batches and allow the pans to cool in between each batch for the best chai cookies possible.
Storing and Freezing Instructions
How to Store
You can store unglazed baked chai cookies at room temperature in an airtight container for up to 1 week. Glazed cookies should be stored in the refrigerator for the same duration because they contain dairy.
How to Freeze
Place cookies on a lined baking sheet and freeze uncovered for 1 hour until frozen solid, then transfer to a freezer bag or freezer safe container and freeze for up to three months.
Freezing Cookie Dough
You can also freeze cookie dough by chilling balls of cookie dough in the refrigerator for at least 1 hour before transferring them into a freezer-safe Ziploc bag in a single layer. Then freeze for up to 3 months. You can bake them straight from frozen by adding a few minutes to the baking time.
FAQ
Nope! This chai cookie recipe doesn't require any chill time, so the cookies can go straight in the oven. If you need some buffer time, you can chill them for up to 24 hours. Just let them sit on the baking sheet to come back up to room temperature before you bake them for a similar result.
Yes, these chai cookies can be made gluten free by swapping the regular flour for a gluten free substitute - see the ingredient notes above for pointers. The baking time should stay the same whether you choose to make them as is or swap the flour.
More Cookie Recipes
- 50 Best Cookie Recipes
- Eggnog Cookies
- Oatmeal Raisin Cookies
- Butter Pecan Cookies
- Soft and Chewy Ginger Cookies
- Carrot Cake Cookies
Tried this recipe?
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Black Bean Soup
This Black Bean Soup is hearty, healthy, and cozy - everything you want in a soup! It's loaded with black beans and aromatic spices paired with a classic mirepoix and veggie broth that makes the base of this flavorful one-pot soup so delicious. It's has the perfect combination of creamy and chunky, but you can adjust the consistency to your liking.
This bean soup is beginner-friendly and quick and easy enough to whip up any time. Served with our favorite Mexican inspired toppings like sour cream, crispy tortilla strips, fresh avocado slices, a sprinkle of cilantro and a squeeze of lime, this black bean soup is so tasty.
Why You'll Love this Black Bean Soup Recipe
- Easy vegan soup. This black bean soup is naturally vegetarian-friendly, without any meat involved. It's super filling thanks to the star ingredient, black beans, and can be served as an entree or side dish any time of day. You can make it completely vegan by swapping the sour cream garnish or leaving it out - see the Recipe Variations notes below!
- Tons of flavor. This soup is incredibly rich in spices like cumin and oregano and vegetables, with comforting Central American flavors like jalapeno, cilantro, and more. It's simple and unassuming, but this soup will surprise you with heaps of mouth-watering flavor.
- Ready in under an hour. Perhaps best of all, this soup is ready in just under an hour, so it can be pulled together quickly on a busy weeknight. It takes about 15 minutes to prep all the ingredients before combining and deepening all the flavors in a stockpot or Dutch oven.
- Nourishing and healthy. This gluten-free black bean soup features 4 heaping cans or 6 cups of drained cooked black beans. Black beans are a good source of essential nutrients like fiber, protein, folate, iron, calcium, and magnesium. They also contain antioxidants. This soup is nourishing, healthy, and delicious.
Ingredient Notes
To make this delicious Black Bean Soup, you will need the following ingredients (full measurements in recipe card below):
- avocado oil - olive oil or vegetable oil will also work.
- yellow onion - if you don't have yellow onions on hand, you can use white onion, shallots, or even red onion in a pinch.
- garlic - fresh garlic yields the best flavor, but you can use garlic paste or jarred minced garlic if you need to save some time.
- celery - no celery on hand? Try using fennel or leeks instead, or omit it entirely.
- carrot - parsnips or squash are great swaps for carrots, whether you're low on stock or prefer a different taste.
- jalapeño - if you want to take a less spicy route, use green bell peppers instead of jalapeños.
- cumin - ground coriander or a taco seasoning blend will also work.
- paprika - chili powder or a pinch of cayenne powder can be used in place of paprika.
- oregano - if you don't have oregano on hand, you can use an Italian seasoning blend or dried thyme or basil instead.
- black beans - you can use canned black beans or 6 cups of leftover cooked black beans. You can also soak 2 cups dry beans overnight and then cook them before adding to this recipe - see How to Cook Beans for instructions.
- vegetable broth - water, vegetable bouillon, or chicken broth will also work. If you use chicken broth, the soup will no longer be considered vegan.
Optional Toppings
Top this soup with your favorite Mexican toppings and taco fixings. We used:
- cilantro - the cilantro garnish can be replaced with a soft herb of your choice, like parsley, basil, dill, or chives.
- tortilla strips - both store-bought or homemade tortilla strips are okay to use.
- sour cream - plain Greek yogurt is a great substitute for sour cream, or you can use a vegan sour cream instead.
- avocado - if you don't have fresh avocado, you can use a homemade or store-bought guacamole instead.
- lime juice - fresh lime juice is best, but you can use lime juice concentrate if necessary.
- salt and pepper
You will also need measuring cups and spoons, large pot or 4 quart Dutch oven, and an immersion blender, upright blender, or food processor.
How to Make the Best Black Bean Soup
- Sauté aromatics. Heat oil in a 4 quart Dutch oven or large pot over medium heat until the hot oil starts to sizzle, about 1 minute. Add onion, garlic, celery, carrot, and jalapeño and sauté until tender, about 3-4 minutes. Stir in cumin, paprika, and oregano.
- Add beans and simmer. Add black beans and vegetable broth. Mix well and bring it to a boil. Reduce heat to low and cover the lid. Simmer until the beans are tender, about 30 minutes, stirring occasionally. Season with salt and pepper to taste.
- Puree. Use an immersion blender and puree half of the soup until smooth. You can also transfer the soup to a food processor or upright blender to puree.
- Serve. Serve with your favorite Mexican style toppings like cilantro, tortilla strips, sour cream, avocado, and lime juice, if desired.
Recipe Variations
- Cheesy black bean soup. Make it cheesy! Add a few handfuls of Monterey Jack or sharp cheddar at the end to make this black bean soup even more irresistible. You can also offer cheese on the side to keep the main soup vegan but offer non-plant based diners the option to stir it in.
- Spicy black bean soup. Kick the heat up a few notches by adding hot sauce, increasing the amount of jalapeños, or adding ½-1 teaspoon of cayenne powder to the spice mix.
- Add protein. You can make this soup even more hearty by adding cooked chicken, ground beef, tofu, or seitan! Keep in mind that the protein you choose will affect the nature of the dish and may not make it suitable for vegans and vegetarians.
How to Serve
This Black Bean Soup is delicious served on its own for lunch or dinner with your favorite toppings or without. Make a full meal out of it with some of these complimentary side dishes:
- Mexican Caesar Salad
- Mexican Street Corn (Elote)
- Cilantro Lime Rice
- Vegetarian Stuffed Peppers
- Mexican Street Corn Salad
For more recipe inspiration, see our 25 Side Dishes for Soup.
Recipe Tips and Tricks
- Adjust the consistency. Want this black bean soup to be more chunky like chili? Blend less of the soup in the final step! Want it to be thicker and creamier? Blend more! You can also adjust the final consistency by increasing or decreasing the amount of stock you use, but it will also affect the volume of the soup.
- Use canned black beans. The biggest reason this soup is so speedy and simple is because it calls for canned black beans, which saves quite a bit of preparation time. If you use dried beans, try to cook them the day before or set aside extra time to allow them to cook completely before adding them to the soup. You will need 2 cups dried beans to yield 6 cups when cooked.
- Freeze for a rainy day. This soup freezes beautifully and is easy to reheat, making it ideal for prepping ahead of time to use when you don't have the time or energy to make a healthy recipe from scratch. Just make sure you date and label your frozen soup so you know when to use it!
Storing and Freezing Instructions
How to Store
Let the soup cool completely before transferring to an airtight container and refrigerating for up to 5 days.
How to Reheat
Reheat leftover black bean soup on the stovetop over medium-low heat for 10-15 minutes, stirring frequently until the soup reaches the desired temperature.
How to Freeze
Transfer leftovers to a freezer-safe container or Ziploc freezer bag and freeze for up to 3 months. Defrost overnight in the refrigerator or in a warm water bath before reheating.
FAQ
This black bean soup is ideal for plant-based diets, no substitutes needed! There are no animal products whatsoever in the recipe as it's written-save for the optional sour cream topping, but you can easily omit it or swap it for a dairy-free alternative.
If you take a wrong turn somewhere and your black bean soup turns out thinner than you'd like, you have a few options to thicken it up! The first option is to add more black beans and blend them up a bit to help them absorb some of the stock. The second option is to cook it longer on the stovetop to evaporate a bit of the liquid. Just keep a close eye on it and stir frequently to prevent burning!
More Soup Recipes with Beans
- 60 Best Soup Recipes
- White Bean Soup with Kale
- Persian Lentil Soup
- Creamy Mexican Corn Soup
- Vegetarian Split Pea Soup
- Beef Taco Soup
Tried this recipe?
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Parker House Rolls
Notoriously light and fluffy with a little fold in the middle, these Parker House Rolls are the perfect roll. They're made like regular dinner rolls, but instead of just rolling them into a ball, you press them into an oval and brush them with melted butter before rolling them up. This gives them a buttery flavor and incredibly tender texture that's such a treat to eat. This will quickly become your favorite roll recipe!
Originally created in the 1800s, the history of Parker House rolls starts at the Omni Parker House Hotel in Boston, Massachusetts. These rolls are known for their unusually narrow shape. Legend has it that they were invented when an angry baker placed a batch of unfinished rolls in the oven.
Word spread as people tried these super soft, tender rolls, which were so different from the hard, dry rolls of the day. They were popular worldwide for decades before the recipe was finally shared by the White House chef in the 1930s, which solidified this classic recipe as an American staple from then on.
Why You'll Love These Parker House Rolls
- Incredibly light and fluffy. These rolls start with a really tender basic dough recipe. As they're folded together, they create a natural pocket perfect for adding flavored butter or a drizzle of honey. They're so soft and so much fun to eat!
- Use basic ingredients. We love that you can turn a few simple ingredients into the most perfect rolls with this Parker House rolls recipe. You probably already have everything you need on hand! We love a good pantry staple recipe!
- So easy to make. This dough comes together really quickly, and you don't even need to use any fancy tools or equipment. Despite their simplicity, your dinner guests will be begging for the recipe! They are unbelievably fluffy and soft, perfect for sopping up gravy or the last drops of soup.
Ingredient Notes
To make these delicious Parker House rolls, you will need the following ingredients (full measurements in recipe card below):
- whole milk - use lightly warm or room temperature milk to help activate the yeast.
- vegetable oil - this will add a moist, tender texture to your homemade bread.
- yeast - choose active dry yeast for best results. Instant yeast works, too.
- sugar - this adds just a little sweetness to these homemade rolls, which makes them absolutely irresistible. Sugar is also necessary for helping the yeast to proof the dough faster.
- flour - use regular all purpose flour. Divide the flour into two portions to avoid adding too much.
- egg - egg will bind the rolls together, give them a tender texture, and help them rise.
- salt - a little salt will highlight all the flavors in these tender rolls.
- butter - brush melted butter over the hot rolls fresh from the oven for a buttery flavor and shine.
You will also need a mixing bowl or stand mixer, measuring cups, knife or bench scraper, damp cloth, rolling pin, pastry brush, basket tray, parchment paper, and a clean kitchen towel.
How to Make the Best Parker House Rolls
First, prepare the dough.
- Activate the yeast. In a mixing bowl (or in the bowl of a stand mixer), stir together milk, vegetable oil, yeast, and sugar. Let the milk mixture rest for 10 minutes until foamy.
- Add remaining ingredients. Add in 2 cups flour, egg, and salt. Stir until combined (or use a dough hook in your stand mixer to mix until combined). Gradually add in the remaining flour and mix until completely combined.
- Knead. Knead the dough manually using your hands on a clean surface for 5 minutes, or use the dough hook of your stand mixer to mix together until the dough ball forms and becomes smooth, about 5 minutes.
Tips for Kneading Dough
- How to knead dough:Â Knead the dough by pushing it down and outward using the palms of your hands. Fold the dough in half toward you and press down. Repeat this motion by pushing the dough down and outward, and then folding over towards you. This helps build up gluten strength in dough that is responsible for making the bread fluffy.
- How to test if dough is well-kneaded: A well-kneaded dough is smooth and can hold its shape. You can test the dough by giving it a firm poke with your finger. The indentation should bounce right back. If it doesn't bounce back and stays like a dimple, keep kneading for a few more minutes.
Next, shape the rolls.
- Divide dough. Roll the ball of dough into a log and divide it into 15 equal pieces with a knife or bench scraper. Cover the dough with a damp cloth or plastic wrap to prevent it from drying. When the dough loses moisture, it tends to form hard skin around its surface, which creates a crust when baking.
- Shape. Take one piece at a time and roll it out into an oval of 4 inch long. Brush with melted butter and fold in half.Â
- Repeat. Repeat and arrange the rolls in a large half sheet baking tray (9x13-inch) lined with parchment paper.
Now it's time to proof the rolls.
Cover the rolls with a clean kitchen towel or another baking pan upside down, on top. Let the rolls rest and rise for one hour. The rolls should almost double in size. Letting the dough rise in a warmer area will help the rolls rise faster.
Finally, let's bake the rolls.
Bake the rolls in a 375F preheated oven for 20 minutes, until the tops are golden brown. Let the rolls cool on a wire rack for 15 minutes and brush the tops with the remaining butter.
Recipe Variations
- Try whole wheat flour. For a richer flavor and darker color, replace half of the all-purpose flour with whole wheat.
- Use a stand mixer. Instead of making these rolls by hand, use a stand mixer with a dough hook attachment to speed up the process.
- Add honey. Instead of sugar, use honey for a mellow sweetness.
- Freeze first. You don't have to bake all of your rolls at once. After shaping, freeze the soft dough balls in the freezer for 2-3 months. Let the rolls come to room temperature before baking.
How to Serve
This Parker House rolls recipe is delicious served on its own, or paired with some of my favorite recipes including:
- Sunday Pot Roast
- The Best Ribeye Steak
- Dutch Oven Whole Roast Chicken
- Creamy Potatoes Au Gratin
- Chicken Pot Pie Soup
- Classic Homemade Turkey Gravy
For more recipe inspiration, see our 50 Sunday Dinner Ideas.
Recipe Tips and Tricks
- Proof in a warm place. Yeast doughs like to rise in a warm, draft-proof place. If your kitchen is cold, the dough will rise much more slowly. Set it on top of your stove or by a heater for best results.
- Use fresh yeast. If your yeast is expired or really old, you may struggle to get your dough to rise. It's best to use fresh active dry yeast.
- Try warm milk. If you have a cold kitchen, heat the milk to between 105-115 degrees F. It will cool down as the yeast mixture bubbles, so it won't affect the quality of your dough. Do not overheat the milk though, or the yeast will die.
- Serve with flavored butter. This Parker House rolls recipe tastes amazing peeled open and slathered with flavored butter, like homemade honey butter or garlic butter.
Storing and Freezing Instructions
How to Store
Store leftover rolls in an airtight container at room temperature for 4-5 days. You can also refrigerate them for longer storage.
How to Reheat
The best way to reheat famous Parker House rolls is to bake them in the oven. Warm up a 350 F degree oven and bake the rolls on a sheet tray for 6-8 minutes or until nice and warm. You can also reheat in the air fryer at 350F for 3-6 minutes. Enjoy!
How to Freeze
Freeze baked rolls in a freezer-safe bag for 2-3 months. Thaw in the fridge before reheating.
FAQ
This Parker House roll recipe should produce tender, fluffy rolls. If that doesn't happen, then you probably did not let the dough proof properly. Let the dough nearly double before punching it down and forming the individual rolls. If you did this and you still don't have tender rolls, then check the age of your yeast. It's possible that your yeast is too old and did not activate. It can also help to put the dough in a warm spot. It's a good rule of thumb to focus on what the dough is doing, not how long you've been waiting. Old or cold yeast may take longer to rise.
Like any homemade dinner rolls, the best way to reheat them is in the oven. Preheat your oven to 350 degrees F and bake the rolls for 6-8 minutes or until nice and toasty. Be careful not to overbake them, or they will become dry and hard.
These incredibly buttery rolls are named after where they were created: Parker House Hotel in Boston, MA. They were immediately popular for being tender and fluffy, which was unheard of at that time. They rose to fame in the 1870s when a French composer sang a song professing his love of these rolls, which spread around the world. The recipe was eventually shared in a cookbook published by the White House chef in the 1930s, and the rest is history!
More Bread Roll Recipes
- 50 Best Bread Recipes
- Skillet Dinner Rolls
- Garlic Knots
- Potato Dinner Rolls
- Cheesy Garlic Dinner Rolls
- Easy Small Batch Ciabatta Rolls
Tried this recipe?
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Roast Stuffed Chicken
A traditional Roast Stuffed Chicken is one of the most beautiful main dishes, but don't let it intimidate you. It's incredibly easy to make and has everything you need for a meal in one pan. Serve this stuffed whole chicken as a show-stopping meal for a special occasion, or make it every week for a Sunday roast dinner. It'll quickly become a new family favorite!
If you've ever roasted chicken before, you already have all the skills you need to make this roasted chicken recipe. The best part is that as the stuffed roast chicken cooks, it adds flavor to the stuffing and vice versa. This is the best way to get tender, flavorful chicken with flavor all the way inside the bird. It will also make your whole house smell amazing!
Why You'll Love This Roast Stuffed Chicken
- All-in-one meal. As a home cook, it's so lovely to have a recipe that includes the main dish and sides all in one! This whole chicken recipe is a time-saver. You'll have plenty of time to work on other dishes, desserts, or projects while the chicken slowly cooks in the oven. It's perfect for a busy day or the holidays!
- So much flavor. The homemade stuffing mix adds so much moisture and flavor to the inside of the chicken, and the chicken adds a savory flavor to the stuffing as well. Roast your chicken over a bed of root vegetables and let them absorb the delicious drippings for extra flavor.
- Beautiful display for a party. A whole roasted chicken always looks amazing. This is a fantastic main course to serve during the holiday season, yet it's simple enough to make any week! It's perfect for a smaller Thanksgiving celebration too when you don need to roast a whole turkey.
Ingredient Notes
To make this delicious roast stuffed chicken, you will need the following ingredients (full measurements in recipe card below):
- whole chicken - choose a whole chicken. Remove any internal organs or gizzards, and if frozen, let the chicken thaw completely in the fridge before baking.
- seasonings and spices - season the whole bird with a mixture of salt, black pepper, paprika, and garlic pepper for lots of flavor. You can also substitute your favorite poultry seasoning.
- herbs - add fresh thyme and rosemary for a delicious aroma and fresh flavor.
- butter - melted butter is the glue to hold the seasoning paste together. It will melt into the bird to add extra flavor as well.
- chicken stuffing - either make a batch of homemade stuffing (or use leftover stuffing from a holiday party) or use 1 box of store-bought stuffing.
- gravy - make your own gravy from the drippings or use chicken or turkey gravy from the grocery store.
You will also need a small bowl, roasting tray, kitchen twine, instant-read thermometer, and serving knife.
How to Make the Best Roast Stuffed Chicken
- Prep chicken. Use a paper towel to pat the whole chicken completely dry. This helps create an extra crispy skin when roasting. Generously rub salt and pepper all over the chicken, inside and out. Set aside for at least 30 minutes or refrigerate overnight.
- Prepare seasoning. In a small mixing bowl, add melted butter, paprika, garlic powder, thyme, and rosemary. Stir to mix well.
- Season chicken. Generously rub the butter mixture all over the outside of the chicken.
- Add stuffing. Slowly add the stuffing inside the cavity of the chicken. Truss the chicken by tying the chicken snugly with kitchen string so that legs stay close to the body. Tuck the wing tips under the chicken.
- Place chicken on pan. Place the whole chicken breast side up on a roasting rack in a roasting pan. If you don't have a roasting rack, you can place the chicken directly on top of some chopped vegetables such as carrots and onions.
- Roast. Roast the chicken in a preheated 350F oven for 1 to 1.5 hours depending on the size of the chicken, until the internal temperature reaches 165F as read on a meat thermometer (As a rule of thumb, you need to bake 20-25 minutes per pound for the whole chicken at 350F). Baste the chicken with the pan drippings every 20 minutes to promote browning and to infuse more flavor into the chicken.Â
- Broil (optional). To make chicken skin extra crispy and browned, turn on the broil setting to high and broil for an additional 5 minutes. Keep a close eye on the broiler because things can heat up and burn quickly.
- Rest. Remove the pan from the oven and let it sit at room temperature for at least 15 minutes before serving (the chicken is still cooking gradually from the residual heat).
- Serve. Slice the chicken and serve with gravy and extra stuffing on the side, if desired.
Recipe Variations
- Add veggies. As the chicken cooks, the juices will drip into the bottom of the pan. If you have additional vegetables under the bird, they'll cook and absorb those delicious flavors at the same time.
- Make stuffed chicken breast. Instead of stuffing the entire chicken, stuff chicken breasts instead. Adapt the process for these Stuffed Chicken Breasts, with these savory flavors.
- Stuff with lemons and herbs. If you aren't a huge fan of stuffing or prefer to serve it on the side, don't leave the chicken empty. Stuff it with halved lemons, sliced yellow onions, fresh herbs, and herbed butter. This will infuse every bite with so much flavor.
- Make gravy. As the chicken roasts, it will release melted fats and other juices. While you're waiting for the chicken to cool, use those pan juices to make your own delicious gravy, like this Classic Turkey Gravy.
How to Serve
This Roast Stuffed Chicken is delicious served on its own, or paired with some of my favorite sides including:
- One Pan Roasted Harvest Vegetables with Butternut Squash
- Greek Lemon Roast Potatoes
- Creamy Tortellini Soup with Sausage
- Fall Harvest Salad with Butternut Squash and Apple
- Coconut Curry Pumpkin Soup
- Green Beans with Bacon
For more side dish recipe inspiration, see our 50 Best Fall Side Dishes.
Recipe Tips and Tricks
- Use a fully thawed chicken. It's really important that the chicken is fully thawed, especially since you are stuffing the chicken cavity. The chicken needs to cook very quickly to avoid letting the inside of the chicken stay in the temperature danger zone for too long.
- Add extra stuffing. You can add extra stuffing around the chicken in the roasting pan and bake together until the chicken is cooked through.
- Use an instant-read thermometer. It can be harder to tell when stuffed chickens are fully cooked. Insert the thermometer into the thickest part of the thigh and make sure it shows 165 degrees F before removing the chicken from the oven.
Storing and Freezing Instructions
How to Store
Store leftover chicken in an airtight container in the fridge for 3-4 days.
How to Reheat
To reheat leftover roasted chicken, either warm a serving in a large skillet over medium heat, microwave it, or bake it in the oven or air fryer at 350 for 5-7 minutes with a drizzle of gravy.
How to Freeze
Let the chicken cool in the fridge, then remove the meat from the bird and store it in a freezer-safe container. Freeze for 2-3 months.
FAQ
For this roast chicken recipe, we recommend setting your oven temperature to 350 degrees. This is plenty hot enough to cook the raw chicken until perfectly tender. Cooking the whole bird at a higher temperature will give you crispier skin, but you're also more likely to deal with burnt skin and dry white meat. The solution is to bake the chicken at a lower temperature for longer, then place the chicken under the broiler to crisp up the outside of the skin. It's the best of both worlds: tender, flavorful meat and crispy skin.
There are several reasons to stuff a whole chicken, and they typically have to do with flavor or convenience. The stuffing adds extra flavor to the inside of the chicken, where it is hard to season. It will also keep the chicken from drying out, which is really important. It's also just really convenient! It's amazing to pull out the baking tray and have the chicken and sides ready all at the same time.Â
Yes! There's a reason stuffing is called "stuffing." It's traditionally added to the inside of baked chickens or turkeys to add flavor to the inside of the bird. This can be the hardest section to season. The stuffing also keeps the chicken from drying out. If you've ever had dry, crumbly breast meat, you'll understand why this is so important!
More Whole Chicken Recipes
- 10 Whole Chicken Recipes
- Dutch Oven Whole Roast Chicken
- Instant Pot Whole Chicken
- Pesto Whole Chicken
- Roasted Spatchcock Chicken (Butterflied Chicken)
- Greek Lemon Garlic Whole Roast Chicken
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Leftover Halloween Candy Cookie Bars
Stretch your Halloween treats with these chewy and delicious Leftover Halloween Candy Cookie Bars! Whether they're candies you've collected from trick-or-treating or chocolates you've been hoarding over the last few days, these cookie bars are a fun way to use up all that excess Halloween loot.
You no longer have to deal with the dreaded "leftover candy dilemma" that comes after Halloween. With this recipe, you can get creative and turn your extra treats into chunky cookie bars that everyone in the family will love. To all the parents who are looking for a way to finish up the last of their Halloween candy stash without having to dole it out piece by piece, this simple cookie bar recipe will save the day. Same goes for all the sweet tooths out there who still want to get their candy fix long after the spooky season has ended!
Why You'll Love this Leftover Halloween Cookie Bar Recipe
- A great way to use leftovers. Save your Halloween candies from going to waste by turning them into piles of scrumptious cookie bars that everyone can enjoy. No more guilt trips from throwing away perfectly good candy, plus you get to indulge in a chocolatey snack!
- Quick and simple. This halloween cookie bar recipe takes less than an hour to make! It can't get any easier - just prepare the cookie dough by combining all the ingredients in one bowl, and bake for 30 minutes.
- Bonding activity for the whole family. Get the family together and take turns adding the Halloween candy pieces to the cookie dough. Kids will have a blast picking out which candy goes into the bars, and parents will get to bond with their little ones over a creative kitchen project.
- Versatile. Make every bite of these loaded cookie bars a surprise! You can add any type of candies you have on hand, from Reese's and Butterfinger to M&M's and Kit Kat, to make your experience either nutty, chunky, caramelly, chocolatey, or all of the above!
Ingredient Notes
To make these easy Leftover Halloween Candy Cookie Bars, you will need the following ingredients (full measurements in recipe card below):
- butter - use unsalted, softened butter for easier creaming with sugar and for lighter yet chewy cookies.
- sugar - a combination of granulated white and light brown sugar gives the cookie bars a nice balance of sweetness while adding a nice color and keeping the texture soft and moist.
- egg - acts as a binder for structure while adding moisture and richness.
- vanilla extract - adds a nice aroma and sweetness and enhances all the good flavors in the recipe.
- all-purpose flour - the base of the cookie bars. You can also do 50/50 AP flour and bread or cake flour for chewier or softer bars.
- baking soda - helps the cookie bars rise while baking.
- salt - balances out the sweetness for a better overall flavor.
- Halloween chocolate bars - use your favorite chocolate bars, such as Snickers, Twix, Butterfinger, Mars, Rolo, and Milky Way. I use mini Reese's, Kit Kat, and M&M's in this recipe.
- M&M's - we suggest making sure to add in M&M's or Smarties for a pop of color throughout these cookies. But feel free to leave them out if you dint have any in your Halloween candy stash.
You will also need measuring cups and spoons, mixing bowl, a hand mixer or stand mixer, an 8-inch square baking pan, and cooking spray oil.
How to Make the Best Leftover Halloween Candy Cookie Bars
- Combine wet ingredients. In a large mixing bowl, use a hand mixer or stand mixer to cream together butter and sugars on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla, and beat on low until incorporated.
- Add dry ingredients. Add flour, baking soda, and salt and beat until just combined.
- Fold in mix ins. Reserve 2-3 tablespoons each of the Halloween candy and M&M's (for the top), and fold in the rest.
- Spread dough. Spray a 8-inch square baking pan with cooking spray oil and line it with a piece of parchment paper, allowing the overhang to come off the 2 sides. Spread the cookie dough onto the lined pan. Press in the remaining Halloween candy and M&M's on top.
- Bake. Bake in a 325F preheated oven for 30-35 minutes until golden brown, and the a toothpick inserted into the center comes out clean. The cookie dough may not look completely done in the middle, but they will continue to cook as they are cooling.
- Serve. Allow the cookies to cool completely in the pan. Then, use the parchment paper overhang to pull them out. Slice into 9 or 16 pieces and serve.
Recipe Variations
- Give it some crunch. Use Snickers, Peanut M&M's, Baby Ruth, Goobers, or Almond Kisses for a nice texture and delicious nutty combo!
- Go caramelly. Throw in some Milky Way, Twix, Butterfinger, Rolo, or Caramello for a chewy and sweet surprise.
- Make classic cookies. Using an ice cream scoop or spoon, shape the cookie dough into balls for a classic round cookie look. You will also need to adjust the bake time down to 10-12 minutes. These are perfect for gifting to family and friends!
How to Serve
Enjoy these delicious Leftover Halloween Candy Cookie Bars as an on-the-go snack or serve with a warm drink like:
- Pumpkin Spice Latte
- White Hot Chocolate
- Chai Tea Latte
- Matcha Latte
- Turmeric Golden Milk Latte
- Peppermint Hot Chocolate
Recipe Tips and Tricks
- Don't overmix. You know how some recipes tell you to mix until just combined? That's the case here. Overmixing your dough can lead to dry, tough cookie bars, so the less you mix, the better.
- Spread evenly. Use an offset spatula or the back of a spoon to spread the cookie dough evenly in the pan before adding the toppings, so you don't end up with weird lumps or bumps.
Storing and Freezing Instructions
How to Store
Freshly baked cookie bars can be stored in an airtight container at room temperature for up to 3 days. If you plan on keeping them longer, you can store them in the fridge for up to 5 days.
How to Reheat
While these cookie bars can be eaten cold or at room temperature, they are pretty amazing warm. Just pop them in the microwave for about 15 seconds or so until soft and gooey.
How to Freeze
Place the cookie bars in a freezer bag or airtight container and freeze for up to 3 months. When ready to eat, just reheat them straight from frozen in a 300°F oven for 8 to 10 minutes or a 300°F air fryer for 4-6 minutes until warm and gooey.
More Halloween Dessert Recipes
- 25 Best Halloween Desserts
- Halloween Bark
- Caramel Apples
- Witch Finger Cookies
- Dirt Pudding Cups
- Spooky Halloween Chocolate Cake Pops
Tried this recipe?
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Butternut Squash Apple Soup
This Butternut Squash Apple Soup is healthy and simple yet packed with so much flavour. It gets sweetness from apples, squash, and carrots and has a kick of curry powder. Top this easy vegan soup with a layer of homemade toasted croutons or leave it out and keep it gluten-free. I'm convinced this may become your favourite butternut squash soup recipe! It is so good.
I am the kind of person who could eat butternut squash year round, so I obviously get super excited when it is actually in season. This comforting butternut squash and apple soup is exactly what I crave on a long, cold, fall day. And the best part is that it doesn't have to sit on the stove for hours. With just 15 minutes prep, and less than an hour on the stove, you can serve this comfort food relatively quickly, even after a busy work day. And the leftovers? They seem to get better every day.
Why You'll Love this Butternut Squash Apple Soup Recipe
- The best fall flavors. This butternut squash and apple soup has the perfect balance of flavors in every bite. It has the natural sweetness of butternut squash and apples and a hint of warmth from spices like cinnamon and curry powder.
- So easy to make. All you need to get this recipe going it 15 minutes of actual prep. Just chop up the veggies, get it cooking on the stove, then cover and let it simmer on the stove. Once done, puree the soup to a smooth and velvety consistency and enjoy! Whether you're an experienced cook or just starting in the kitchen, you can whip up a batch of butternut apple soup with ease.
- It's healthy and nourishing. This squash apple soup is a nutrient-rich bowl of comfort. Butternut squash is full of vitamins and antioxidants, while apples add another set of vitamins. This soup is vegan too and gluten-free if leaving out the croutons or using gluten-free bread.
Ingredient Notes
To make this delicious Butternut Squash Apple Soup, you will need the following ingredients (full measurements in recipe card below):
- vegetable oil - choose your favorite neutral cooking oil to sautee the veggies. You can also use avocado oil or olive oil.
- mirepoix - we use a mixture of chopped onion, carrots, and celery to form the aromatic layer of flavor in this soup. This combination of vegetables are classic in many soup recipes.
- potatoes - Yukon gold potatoes or russet potatoes give the creamiest texture.
- butternut squash - start by prepping a whole butternut squash. For a quicker meal, use pre-cut butternut squash from the grocery store.
- Granny Smith apples
- apple cider vinegar - you can also substitute this with white vinegar or white wine vinegar.
- vegetable stock - if you are not sticking to a vegan or vegetarian diet, feel free to use or chicken stock instead.
- water
- seasoning - a few simple seasonings add a ton of flavor to this soup. We add in some curry powder, cinnamon, salt, and pepper.
- fresh sage - use other fresh herbs such as thyme or rosemary. If using rosemary, use less as it is much more potent in flavor than sage or thyme.
- toasted croutons - we make this easily using white bread, olive oil, and salt. Try it with No Knead Bread or Small Batch Sourdough Bread. The toasted croutons are absolute perfection and soak up all of that delicious, creamy soup. You can also top the soup with store-bought croutons or leave it out completely.
You will also need measuring cups and spoons, large cooking pot or dutch oven, and a food processor, immersion blender or heavy duty blender.
How to Make the Best Butternut Squash Apple Soup
- Cook the vegetables. Heat oil in a large cooking pot or dutch oven over medium-high heat until shimmering hot, about 1-2 minutes. Add onion, carrots, and celery and sauté, stirring often, until just beginning to brown, about 5 to 7 minutes. Season with ½ teaspoon salt and pepper. Add potatoes, butternut squash, and apples. Cook for 10 minutes, stirring as needed.
- Add liquids and seasoning. Pour in apple cider vinegar, vegetable stock (or chicken stock), and water. Add remaining ½ teaspoon of salt, curry powder, cinnamon, and whole sage leaves.
- Simmer. Bring to a boil. Then, reduce heat and simmer, covered, for 20 minutes. Test the vegetables with a fork to see if they're cooked through and tender. If you can easily insert a fork, then they are fork tender and ready.Â
- Puree the soup. When ready, discard the sage and use an immersion blender to puree the soup directly in the pot or carefully transfer soup to a food processor or heavy duty blender. Process until soup is fully puréed (do this in batches, if needed) and return the soup to the pot. Taste and adjust seasoning as needed.
- Serve. Top soup with toasted croutons and serve warm.
How to Make Homemade Croutons
Preheat oven, toaster oven, or air fryer to 375 F. Place cubed bread in a small mixing bowl and drizzle with olive oil and salt.
Place bread on a baking sheet lined with parchment paper or a silicone baking mat (or place into the air fryer basket) and bake for 5-7 minutes, or until bread is lightly toasted and brown.
Recipe Variations
- Add pancetta. Add 4 ounces of cubed pancetta to this recipe to enhance the flavors. Before cooking the soup, heat 1 tablespoon oil in your cooking pot over medium-high heat. Once the oil is shimmering hot, add pancetta and cook until crispy, about 5 minutes. Remove with a slotted spoon and place in a paper towel-lined bowl or plate and set aside. Then sauté your onions, celery, and carrot sin the same pot and cook the soup as direct. Top your finished soup with the reserved pancetta.
- Make it creamy. Substitute some or all of the broth with coconut milk to turn this into a creamy vegan butternut squash and apple soup.
- Add nuts or seeds. Top this apple and butternut squash soup with chopped toasted nuts such as almonds, walnuts, or pecans - or seeds like pumpkin seeds or sunflower seeds.
- Add pears. Replace some of all of the apple with diced pairs for a different and complimentary flavor.
How to Serve
This Butternut Squash Apple Soup is delicious served on its own with toasted croutons or crusty bread, or paired with some of my favorite sides including:
- French Baguette
- Roasted Broccoli Grilled Cheese Sandwich
- Arugula Salad
- Spinach and Feta Quiche with Cauliflower Crust
- Vegetarian Stuffed Peppers
- Cheesy Garlic Bread
For more recipe inspiration, see our 25 Side Dishes for Soup.
Recipe Tips and Tricks
- Change the consistency. If the pureed soup is too thick, add a little stock or water to thin it out. If it is too thick, simmer on low until soup thickens to your desired consistency.
- Save time with store-bought items. Save some prep time by using pre-cut fresh butternut squash or store-bought croutons if it is more convenient for you.
Storing and Freezing Instructions
How to Store
You can store this butternut squash apple soup in the same cooking pot with the lid on or transfer to an airtight container, and place in the refrigerator for up to 5 days.
How to Reheat
Reheat leftover squash soup by transferring the soup to a cooking pot and heat over medium-low heat until warmed through. You can also heat a bowl of butternut apple soup in the microwave in 30 second increments until warmed through.
How to Freeze
Transfer soup to an airtight container and place in the freezer for up to 3 months. To serve, let it thaw in the refrigerator overnight before reheating.
More Butternut Squash Soup Recipes
- 40+ Cozy Fall Soup Recipes
- Roasted Butternut Squash Soup
- Instant Pot Butternut Squash Soup
- Roasted Butternut Squash and Cauliflower Soup
- 30-Minute Butternut Squash Soup
- Coconut Curry Pumpkin Soup
Tried this recipe?
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Chicken Divan
Chicken Divan is a deliciously creamy casserole made by mixing tender cooked chicken in a cheesy broccoli mixture and then baking it with a breadcrumb topping for a little crunch. It's a warm, cozy dish full of cheesy goodness your whole family will absolutely love and ask for again and again!
Did you know Chicken Divan originated in the Divan Parisien Restaurant at the Chatham Hotel in New York City in the early twentieth century? It's been an American family favorite since then, and for good reason. It's incredibly flavorful and a great way to sneak in some extra veggies. There are so many variations out there, but this creamy chicken casserole uses a mixture of common, everyday ingredients you can easily find at your local grocery store to help you get dinner on the table quickly.
Why You'll Love This Chicken Divan Recipe
- Cozy comfort food. Everything about this recipe is cozy and comforting, from the tender pieces of chicken to the creamy sauce and crunchy, buttery topping. It's such a warm and inviting dish!
- Simple to make. Although the original chicken divan recipe uses a Mornay sauce and a béchamel sauce, this one keeps things easy with a couple of store-bought items to speed up the process.
- Family friendly. This is one of those delicious recipes that the whole family will love and want to eat on repeat. It's especially great for those days when you need something everyone will eat without a fight!
Ingredient Notes
To make this delicious chicken divan, you will need the following ingredients (full measurements in recipe card below):
- butter -start by sautéing bite-sized pieces of chicken in melted butter. Feel free to use coconut oil or olive oil instead. You also need some melted butter to mix with the panko breadcrumbs for the topping.
- chicken breasts - cut boneless, skinless chicken breasts into 1-inch cubes.
- salt and pepper
- onion powder - this gives the cheesy sauce a mild onion flavor that tastes wonderful with garlic and broccoli.
- garlic - finely chop fresh garlic for a savory note. Storebought minced garlic works, too.
- broccoli florets - use frozen broccoli to get dinner on the table quickly.
- cream of mushroom soup - use canned cream of mushroom soup or cream of chicken soup for a thick, creamy sauce.
- mayonnaise - mayo or sour cream adds extra richness and a little tanginess that keeps this cheesy chicken dish from tasting too rich.
- cheddar cheese - shredded cheddar goes into the chicken filling and on top of the casserole dish, where it bakes into a crunchy, cheesy topping.
- panko breadcrumbs - these bread crumbs have a really crisp texture that contrasts the creamy chicken broccoli divan filling. We mix this with melted butter to hold the breadcrumbs together like a pie crust.
You will also need a large pot, 9x13-inch baking dish, aluminum foil, and a small mixing bowl.
How to Make the Best Chicken Divan
- Cook chicken. In a large pot or Dutch oven, add butter and melt over medium-high heat until it starts to bubble, about 1 minute. Add chicken and season with salt and pepper. Sauté until no longer pink, about 5 minutes.
- Add broccoli. Add garlic and broccoli florets. Mix well and cook for another 3-5 minutes, stirring occasionally. Turn off the heat and drain excess liquid in the pot if necessary.
- Add remaining ingredients. Add cream of mushroom soup, mayonnaise, 1 cup of cheddar cheese, and onion powder. Stir well until evenly combined.
- Top with cheese. Transfer the chicken broccoli mixture into a 9x13-inch casserole pan and top with the remaining 1 ½ cups cheese.
- Bake. Cover with aluminum foil and bake in a 375F preheated oven for 20 minutes until the cheese has melted.
- Add breadcrumbs. Meanwhile, in a small mixing bowl, combine breadcrumbs and melted butter. Sprinkle over the cheese and place back into the oven and bake uncovered for another 10 minutes until the top is golden brown. Serve warm.
Recipe Variations
- Use Ritz crackers. Instead of breadcrumbs, crumble up salty Ritz crackers for a crunchy topping. It's easy and delicious.
- Add more veggies. This recipe can easily handle more vegetables. Try replacing some of the broccoli with cauliflower, add some frozen spinach or kale, add some cooked diced carrots or peas, or sauté some diced bell peppers. Make it your own!
- Make it from scratch. Instead of using canned, condensed soup, follow a homemade cream of chicken soup recipe.
- Add curry powder. Many chicken divan casserole recipes include a teaspoon or two of curry powder, which adds an extra layer of flavor and a pale yellow color. Feel free to add it if you'd like!
How to Serve
This Chicken Divan is delicious served on its own, or paired with some of my favorite sides including:
- The Best and Creamiest Mashed Potatoes
- Garlic Cheddar Biscuits
- Arugula Salad with Apple and Pecan
- Steamed Rice
- Cacio e Pepe
- Cornbread Muffins
For more recipe inspiration, see our 25 Side Dishes for Chicken.
Recipe Tips and Tricks
- Use leftover rotisserie chicken. If you really want to make this easy chicken divan recipe quickly, use leftover cooked chicken. This is so nice on a really busy night!
- Use fresh broccoli. Chop fresh broccoli into small pieces and steam it for 4-5  minutes before adding to the chicken mixture.
- Take it easy on the salt. Since store-bought canned soups are really high in sodium, it's best to taste the dish before adding extra salt.
Storing and Freezing Instructions
How to Store
Store leftover chicken divan in an airtight container in the fridge for 3-5 days.
How to Reheat
Microwave your leftovers for 2-3 minutes, or bake them in a 375F preheated oven with a fresh layer of breadcrumbs for 8-10 minutes until warm and crispy.
How to Freeze
Place chilled leftovers in a freezer-safe container and freeze for 2-3 months. Thaw in the fridge before reheating.
FAQ
Although there are different variations of the classic recipe out there, most chicken divan recipes are similar to a chicken broccoli casserole. They include juicy chicken cooked in a creamy sauce with broccoli and flavorful seasonings. They're topped with a crunchy breadcrumb topping that adds a satisfying texture and extra layer of flavor.
Absolutely! Broccoli is standard in this signature dish, but you can easily adjust the recipe to suit your preferences. Try adding frozen peas, cooked carrots, sauteed bell peppers, sauteed onions, frozen spinach, or diced cooked potatoes. You can even add cooked rice for a chicken divan rice casserole. Have fun with it!
It can be a little tricky adapting this classic chicken casserole, especially with the creamy cheese sauce. The best substitutions are to use either non-dairy canned soup mixes or make your own using a neutral non-dairy milk. Add some nutritional yeast flakes for a cheesy flavor. Saute the chicken in coconut oil or olive oil, and use dairy-free cheese for the filling and crust.
More Creamy Chicken Recipes
- 60 Best Chicken Recipes
- Chicken a la King
- White Chicken and Spinach Lasagna
- Creamy Pesto Chicken
- Chicken Marsala
- Creamy Tuscan Chicken
Tried this recipe?
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Monster Cookies
Monster Cookies are soft, chewy, colorful, and full of delicious goodies! Loaded with oats, peanut butter, chocolate chips, and M&M's, anyone who loves cookies will instantly fall in love with these delightfully monstrous treats. Take a bite once and you'll be hooked forever!
The idea behind this classic treat is to combine three types of cookies into one: chocolate chip, peanut butter, and oatmeal. And to make it even more scrumptious, we're throwing in a generous amount of candy-coated chocolates for a nice pop of color and texture. Cheap to make, easy to bake, and dangerously delicious, these monster cookies are sure to make your day a little sweeter.
Why You'll Love this Monster Cookie Recipe
- The best of three worlds. Although oats, peanut butter, and chocolate chips may seem like an unlikely trio, it's a classic that everyone loves. The oats add a chewy texture, the peanut butter gives a nutty sweetness, and the chocolate chips provide that melt-in-your-mouth goodness. And of course, who wouldn't like those M&M's?
- Easy to bake. One prepped and chilled, it takes just over 10 minutes to bake these cookies and have them coming come out of the oven smelling like heaven!
- An all-around treat. Whether you're looking for a quick snack to munch on during the day or a special dessert to serve your guests, these monster cookies have got you covered. Kids will definitely enjoy these rainbow treats, and adults won't be able to resist them either!
- Customizable. Add your unique twist to the recipe by using a different nut butter, opting for white chocolate or butterscotch chips, adding other mix-ins, or even incorporating a few of your favorite spices. And if you want to make your cookie extra special, top it with some ice cream or chocolate syrup!
Ingredient Notes
To make these delicious Monster Cookies, you will need the following ingredients (full measurements in recipe card below):
- all-purpose flour - suitable for almost all types of baked goods.
- baking soda + powder - gives the cookies a light, airy texture.
- salt - enhances all the flavors in the cookies.
- peanut butter - use creamy peanut butter to add a rich, buttery flavor yet still keep the cookies soft.
- butter - use melted butter to easily blend with the peanut butter.
- sugar - I use both white (granulated) and dark brown sugars to produce light, chewy, and moist cookies.
- egg - binds everything together and maintains structure.
- vanilla extract - adds a nice flavor and aroma.
- old-fashioned rolled oats - these hold their shape during baking and provide a chewier texture than quick oats.
- chocolate chips - use store-bought chocolate chips or chop up your favorite chocolate bar. We used mini chocolate chips, but you can also use regular sized ones.
- M&M's - adds a fun pop of color and texture. We used mini m&m's, but you can also use regular sized ones.
You will also need measuring cups and spoons, large baking sheets, stand mixer or hand mixer, ice cream or cookie scoop, and wire rack.
How to Make the Best Monster Cookies
- Combine dry ingredients. In a medium to large sized mixing bowl, add in flour, baking soda, baking powder, and salt. Whisk well to combine and set aside.
- Chill. Cover lightly with plastic wrap and place the cookies into the fridge to rest for 4 hours (up to overnight). Note: These cookies can be baked immediately and do not require to be chilled - however the rest makes them thicker and chewier!
Recipe Variations
- Put in a surprise filling. Stuff a big chunk of chocolate, Reese's mini peanut butter cups, or tiny marshmallows in the middle of each cookie for a delicious surprise!
- Make it big. Double the recipe and surprise your family with a giant cookie treat. Who won't say yes to a six-inch monster cookie? It's a monster, after all.
- Match your mood. Switch up the color of the M&M's to match any holiday or special occasion. Red, white, and blue for the 4th of July, pastel colors for Easter, or red and green for Christmas.
How to Serve
Dip these delicious Monster Cookies in a glass of cold milk or top them off with a scoop of your favorite ice cream. Serve them at your next birthday party, holiday gathering, or just a random weeknight dinner with other desserts and drinks like:
- Vanilla Ice Cream with Strawberry Jam
- Chocolate Whoopie Pies
- Pumpkin Spice Latte
- Chocolate Pecan Pie
- Cold Brew Coffee
- White Hot Chocolate
Recipe Tips and Tricks
- Don't overmix. You'll want to mix just enough until the dry ingredients are incorporated into the wet ones to keep the texture soft, chewy, and gooey - exactly what you want from a cookie!
- Use a scoop. Scooping out cookie dough with a spoon and shaping it into a ball can take forever. An ice cream or cookie scoop is the perfect tool for getting consistently sized cookies without the fuss.
- Don't overbake. The cookies should still be slightly soft when you take them out of the oven. The residual heat will help them finish baking as they cool.
- Soften the butter. Any cookie recipe will benefit from softened butter as it helps create a light and airy cookie. Make sure to take out the butter 30 minutes before baking or if you're in a rush, microwave it in 10-second intervals until soft but not melted.
Storing Instructions
How to Store
Keep your cookies fresh and delicious by placing them in an airtight container at room temperature for up to 5 days. You can also store them in the fridge for up to a month, but the texture will suffer the longer it is stored.
How to Reheat
Enjoy a warm cookie after meals by popping it into the microwave for 10-15 seconds or until warm.
How to Freeze
Place your baked cookies in a freezer-safe container or freezer bag and freeze for up to 3 months. You can also freeze the dough balls for up to 3 months if you want to have ready-to-bake cookies all the time. Just allow them to thaw overnight in the fridge before popping into the oven to bake.
More Cookie Recipes
- 50 Best Cookie Recipes
- Oatmeal Raisin Cookies
- Chocolate Chunk Peanut Butter Cookies
- M&M Christmas Cookies
- Brownie Cookies
- Coffee Cookies
Tried this recipe?
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Buttermilk Biscuits
Fluffy Buttermilk Biscuits are the gold standard in biscuits. They're perfectly tender with a buttery, flaky texture. Serve them under a bed of sausage gravy for homemade biscuits and gravy, use them to sop up homemade soups or stews, or peel apart those multiple flaky layers and add a drizzle of honey. You can't go wrong!
There's nothing quite like these classic buttermilk biscuits. Although they use a handful of simple ingredients you probably already have in your pantry, there is an art to making flaky buttermilk biscuits every time. Don't worry - just follow the steps below, and you'll have the best homemade biscuits in no time.
Why You'll Love These Buttermilk Biscuits
- Perfectly flaky. The process of cutting the cold butter into the dough creates tender, flaky layers that peel apart. Plus, we fold the dough multiple times to ensure a biscuit that is layered and sky high. These homemade buttermilk biscuits are so much fun to eat!
- Easy to make. Made with just a handful of basic ingredients, these biscuits are really quite simple to make. They use common pantry staples you likely already have on hand and are ready from start to finish in under 20 minutes!
- Tried-and-true recipe. Once you try these easy buttermilk biscuits once, you'll come back to this recipe over and over again. There is no need to buy the pre-made biscuit dough from the freezer aisle. This is the only biscuit recipe you need!
Ingredient Notes
To make these delicious buttermilk biscuits, you will need the following ingredients (full measurements in recipe card below):
- flour - use regular white all-purpose flour. Feel free to sift to remove any clumps.
- baking powder - this gives your biscuits a nice rise. Make sure your baking powder is fresh.
- salt - if you don't salt your biscuit dough, it will taste bland and flavorless.
- sugar - a little sugar adds just a bit of sweetness to balance out the flavors and takes these biscuits to the next level.
- butter - keep your butter very cold and cut into ½ inch cubes.
- buttermilk - use very cold buttermilk to help keep the butter nice and cold.
- melted butter - brush your warm biscuits with melted butter for a little shine, if desired
You will also need a large baking sheet, parchment paper or silicone baking mat, large mixing bowl, whisk, pastry cutter, 2.5-inch biscuit cutter or glass, and pastry brush (optional).
How to Make the Best Buttermilk Biscuits
- Combine ingredients. In a large mixing bowl, whisk together flour, baking powder, salt and sugar. Cut in the cold butter using a pastry cutter or fork until butter is the size of small peas.
- Add buttermilk. Make a well in the center of the mixture and slowly pour in the buttermilk. Mix just until combined. Once the batter forms into a soft dough, use your hands to fold in the dry pieces that haven't been incorporated. Be careful not to overmix. Note that the dough will be slightly sticky.Â
- Roll out dough. Turn the dough out onto a floured surface and form into a rectangle. Fold it into thirds by bringing one half to the center and then repeating with the other half overlapping. Then, pat the layered dough into a ¾-inch thick disk.
- Shape biscuits. Line a large baking sheet with parchment paper. Flour a 2.5-inch biscuit cutter (or the rim of a glass) and cut out rounds of dough. Place biscuits onto prepared baking sheet. Repeat by gathering scraps and shaping into a disk.
- Bake. Bake the biscuits in a 425 F preheated oven for 15 to 18 minutes, or until tops are just golden brown. Brush the tops of the biscuits with melted butter (optional) and serve warm.
Recipe Variations
- Use a food processor. You can use a food processor to cut the butter into your flour mixture, but be careful. You want the butter pieces to be the size of peas, and don't want to overmix the dough.
- Try self-rising flour. This flour already contains leavening agents, so you can replace the all purpose flour and baking powder. White Lily flour is commonly used in Southern buttermilk biscuit recipes.
- Add honey. Instead of sugar, add up to 2 teaspoons of honey for a subtle sweetness.
How to Serve
These buttermilk biscuits are delicious served on their own, or paired with some of my favorite recipes including:
- Chicken Noodle Soup
- Baked Mac and Cheese
- Southern Black Eyed Peas
- Creamy Mexican Corn Soup
- Collard Greens with Bacon
Recipe Tips and Tricks
- Keep the butter very cold. The only way to get those flaky layers is to use chilled butter. If the butter starts to soften before baking, it will melt right out of the biscuits. If in doubt, pop the whole tray in the fridge.
- Get the oven hot. The high temperature will help the biscuits rise immediately, creating those perfect layers and that soft, fluffy texture.
- Be gentle rerolling. When you're reshaping leftover scraps of biscuit dough before baking, touch them as little as possible. Biscuit dough is really sensitive to overworking, and you don't want a tough biscuit.
Storing and Freezing Instructions
How to Store
Keep leftover biscuits in an airtight container at room temperature for 2-3 days. To last longer, store in the fridge for up to 1 week.
How to Reheat
Pop your leftover biscuit in the microwave for 30 seconds to a minute to bring it back to life. You can also pop them in a 350-degree oven or air fryer for a few moments until warm and crisp.
How to Freeze
Wrap leftover flaky biscuits in plastic wrap, then store them in a freezer bag for 2-3 months.
How to freeze biscuit dough: You can also freeze the dough before baking! Cut out the biscuits and freeze them on a lined baking sheet for 1-2 hours until hard. Then, store in a freezer safe bag for 2-3 months and bake from frozen for 18-20 minutes or so.
FAQ
What's the difference between this buttermilk biscuit recipe and our easy biscuit recipe? The main difference is the type of milk. Buttermilk biscuits require buttermilk, which gives them an extra rise and a subtle tanginess that is just heavenly. Regular biscuits often use whole milk. Plus, we are using a different technique for these buttermilk biscuits to get high rising biscuits.
The answer is based on personal preference. Both buttermilk and whole milk make great biscuits! Personally, I prefer buttermilk because the extra acid gives you a really fluffy texture, and the little bit of tanginess is really lovely.
The key to fluffy biscuits is to use really cold butter and a hot oven. If your butter is not really cold and the oven is not fully preheated, you won't have a perfect biscuit. If you followed those steps and still had a problem, then check the age of your baking powder. It can go bad after a while and stop rising.
Another option is that you overworked the dough. Unlike yeasted doughs, biscuits should not be kneaded at all; just mix enough to bring the dough together. You don't want to develop any gluten, which can cause a tough texture. If you suspect you overworked the dough, just pop the biscuit dough in the fridge to let it rest for about 30 minutes before baking.
More Bread Recipes
- Garlic Cheddar Biscuits
- Cornmeal Cheddar Biscuits
- Garlic Knots
- Skillet Dinner Rolls
- Cheesy Garlic Dinner Rolls
- Potato Dinner Rolls
Tried this recipe?
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Mashed Potato Casserole
This Mashed Potato Casserole elevates an ordinary batch of creamy mashed potatoes into something absolutely divine topped with cheddar, bacon bits, and green onions. It has all of the flavors of a fully loaded baked potato, but in casserole form. It's such a fun dish and the perfect way to elevate your side dish game for your next holiday meal!
Mashed potatoes are a must-have for any big family dinner. They're the ultimate comfort food: so warm and inviting with lots of creamy toppings and flavors. This mashed potato casserole recipe is perfect for your Thanksgiving dinner because it's perfectly seasoned and ready to serve exactly as it is. No need for gravy for anything else!
Why You'll Love This Mashed Potato Casserole
- So easy. If you can boil potatoes, you can make this potato side dish. It starts by making regular mashed potatoes, but then you add leftover bacon fat, milk, butter, and sour cream. Mash well then bake with shredded cheese and crispy bacon bits on top. Add a garnish of green onions for color. It's so flavorful and creamy!
- Tons of flavor. This recipe uses some of the most flavorful ingredients, like real butter, milk, bacon, sour cream, and more. There is one secret ingredient, though! After cooking the bacon, we actually add the leftover bacon grease into the potatoes to add that savory bacon flavor into every bite. So good!
- Family favorite. Be prepared to get lots of compliments on this easy casserole, and save this recipe because you'll be asked to make it again and again!
Ingredient Notes
To make this delicious mashed potato casserole recipe, you will need the following ingredients (full measurements in recipe card below):
- potatoes - use yukon gold or russet potatoes from the creamiest texture. Peel and cut your potatoes into 1-inch pieces.Â
- bacon - slice your bacon in half to help it cook more quickly.
- whole milk - the milk will soften the mashed potato mixture and give it a creamy texture. You can substitute with heavy cream for an even creamier texture.
- butter - use unsalted butter and cut into 1-inch pieces to help it melt evenly.
- sour cream - this adds a rich creaminess and a little tanginess.
- salt and pepper - season well. Potatoes need a lot of salt to have any flavor.
- cheddar cheese - shred sharp cheddar cheese for a molten cheese layer on top of the warm potatoes.
- green onions - finely chop green onions or fresh chives for a little color and a fresh flavor.
You will also need large pot, strainer, potato masher, large skillet, bowl, paper towels, plate, cutting board and knife, and a 2-quart casserole dish..
How to Make the Best Mashed Potato Casserole
- Cook potatoes. Place potatoes in a large cooking pot and cover with salted water, covering the potatoes by about an inch. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15-20 minutes, until potatoes are soft when you insert a fork. Drain well and place back into the pot.
- Cook the bacon. While the potatoes are cooking, add bacon in a skillet and cook over medium-high heat until browned on both sides and crisp, about 6-8 minutes. Reserve the bacon fat in a bowl and transfer the bacon onto a paper towel lined plate. Chop the bacon into 1-inch bits.
- Combine the ingredients. Once the potatoes are ready, drain well and place back in the pot. Use a potato masher (or a fork) to mash the potatoes. Add milk, butter, sour cream, salt, pepper, and reserved bacon fat. Stir well with a spatula until evenly combined.
- Add toppings. Transfer the mashed potato into a 2-quart casserole dish and top with cheddar cheese and bacon bits.
- Bake. Cover with foil and bake in a 375 F preheated oven for 20 minutes. Remove the foil and bake uncovered for another 10 minutes until the melted cheese is bubbly.
- Serve. Garnish with green onion and serve warm.
Recipe Variations
- Use cream cheese. Instead of sour cream, add cream cheese or even mayonnaise!
- Make a crunchy topping. Combine crunchy panko breadcrumbs and melted butter like the topping for this Chicken Divan recipe.Â
- Make it garlicky. Add roasted garlic cloves, garlic powder, or garlic salt to the mashed potatoes for an extra flavor.
- Use leftover mashed potatoes. This is a great way to repurpose any leftover mashed potatoes. Just spread your mashed potatoes in a casserole dish, add the tpppings, and bake.
How to Serve
This mashed potato casserole is delicious served on its own, or served as part of a holiday meal paired with more side dishes including:
- Green Bean Casserole
- Classic Homemade Turkey Gravy
- Corn Casserole
- Cranberry Walnut Apple Stuffing
- Cornmeal Cheddar Biscuits
For more recipe inspiration, see our 50 Best Thanksgiving Side Dishes.
Recipe Tips and Tricks
- Don't overmix the mashed potatoes. If you blend the potatoes or mash them too much, they take on a really unpleasant gluey texture.
- Use a stand mixer. One great way to get really fluffy mashed potatoes is to whip them in the bowl of a stand mixer or with an electric mixer. This gives them a really light and airy texture.
- Start with cold water. An old trick to get the creamiest mash potatoes is to start the potatoes in cold water. This will allow the potatoes to soften gradually, becoming really soft and fluffy.
Storing and Freezing Instructions
How to Store
Place any leftover potatoes in an airtight container in the fridge for 3-4 days.
How to Reheat
Either microwave a serving for 2-3 minutes or pop them in a preheated 375F oven with a fresh sprinkle of cheese for 8-10 minutes until warm and the cheese is melted.
How to Freeze
Freeze chilled leftovers in a freezer safe container for 2-3 months. Thaw in the fridge overnight before reheating the next day.
FAQ
The best potatoes for mashed potatoes are really starchy varieties like Russets or Yukon Gold potatoes. Red potatoes are some of the least starchy potatoes, so they have a harder time becoming really light and fluffy. With that said, you can use them for mashed potato casserole, but just be aware they will not have the same level of creaminess.
Absolutely! Have you ever noticed how some dishes taste better the next day? As these cheesy potatoes sit in the fridge overnight, all of the flavors meld together. They taste amazing the next day!
With so many flavor-packed ingredients and baked potato toppings, your baked potatoes casserole should be really flavorful. If it isn't, there are likely a couple of reasons why. First, potatoes need a lot of salt. Boil the potatoes in salted water, then taste and season them several times as you're cooking. If you season as you go, your cooked potatoes will have plenty of flavor. Another thing to consider is the fat content of the dairy products you use. If you choose low fat or fat free options, you'll struggle to get the same luxurious creaminess as when you use full fat dairy products.
More Potato Recipes
- 30 Potato Side Dishes
- Brown Butter Mashed Potatoes
- Potato Stacks
- Baked Potato Wedges
- Hasselback Potatoes
- Duchess Potatoes
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French Onion Soup
Cozy up with a warm, cheesy bowl of classic French Onion Soup. This version is made in the traditional way by cooking down and caramelizing fresh onions until they are a deep golden brown, then deglazing the pan with wine before letting all those flavors simmer together. Top off each bowl of soup with a thick piece of French bread and some melty cheese for a deeply flavorful, savory meal you'll crave all winter long.
Traditional French onion soup is a classic for a reason. It's surprisingly easy to make, but it has a rich, savory flavor that tastes like you've been cooking all day. The molten gruyere cheese takes the entire dish to the next level with a creamy, nutty flavor that pairs perfectly with the sweet onions. It's simple enough for a cozy night in yet fancy enough for a dinner party or special gathering.
Why You'll Love This French Onion Soup
- Hearty, rich flavor. This is one of our all-time favorite soups because it's so rich and savory. The secret to this homemade French onion soup recipe is to deglaze the pan after caramelizing the onions with a little white wine. This will rehydrate those flavorful browned bits from the bottom of the pot and add a slightly sweet note from the cooked-down wine.
- So simple to make. This easy French onion soup recipe is a reminder that simple recipes don't have to be bland or boring. This is a very simple soup to make, yet it has absolutely fabulous flavor.
- Ultimate comfort food. Is there anything better than a bowl of French onion soup with cheesy bread slices that soak up that savory beef broth? Every part of this dish is cozy, from the warm bowl to the rich broth and the gooey cheese topping. It's such a treat!
Ingredient Notes
To make this delicious French onion soup recipe, you will need the following ingredients (full measurements in recipe card below):
- butter - start by melting the butter in the bottom of the pan to saute the onions for this classic French onion soup recipe.
- onion - thinly slice yellow onions so they'll cook down into thin strands.
- wine - choose a sherry wine or dry white wine to deglaze the pan. This will add extra depth of flavor, so don't skip this step!
- flour - all purpose flour will thicken the broth just slightly.
- beef broth - it's classic to use beef stock for its rich, meaty flavor. Use storebought stock or make your own. Try our Slow Cooker Bone Broth or even Asian Beef Broth.
- fresh thyme - finely chop fresh thyme sprigs to sprinkle on top of the cheese as a garnish.
- salt and pepper
- french bread - you'll need 6 slices of French bread about ½ inch thick. Use a serrated knife to cut the bread slices smoothly.
- gruyère cheese - grate this buttery Swiss cheese to add on top of the soup.
You will also need a large pot, oven-proof bowls, ladle, and baking sheet.
How to Make the Best French Onion Soup
- Sauté onions. Melt butter in a large pot or 4 quart Dutch oven over medium-high heat and melt until it starts to bubble, about 1 minute. Add onion and sauté until tender and golden brown, about 12-15 minutes.
- Deglaze. Add wine and stir well to deglaze the pot.
- Thicken. Stir in flour and mix well until evenly combined and thickened, about 1 minute.
- Add broth and simmer. Add beef broth and thyme. Mix well and bring the mixture to a simmer. Let it simmer over medium heat for 10 minutes. Season with salt and pepper to taste.
- Divide soup. Preheat broiler on Hi for 5 minutes. Ladle soup into individual oven-safe serving bowls and place the serving bowls on a large baking sheet (you may have to do this in batches).
- Add toppings. On each bowl, add a slice of bread on top and sprinkle with ¼ cup of cheese.
- Broil. Transfer the baking sheet into the oven and broil until the melted cheese turns golden brown, about 1 minute.
- Serve. Garnish with some chopped thyme and serve warm.
Recipe Variations
- Slow cooker French onion soup. After caramelizing the onions and deglazing the pan, add everything to a slow cooker and continue the recipe. Let the soup slow cook on high for 3-4 hours and serve with cheesy toast.
- Vegetarian French onion soup. This dish is traditionally made with beef stock, but you can use vegetable broth instead. To get that rich, savory flavor, add a teaspoon or two of vegan Worcestershire sauce.
- Gluten-free French onion soup. Skip the flour and use half as much cornstarch. Slice your favorite gluten-free breads to serve on top.
- Adjust the seasonings. There are so many little ways to tweak or adapt this recipe to suit your preferences. Add a bay leaf or two, deglaze with red wine, balsamic vinegar, or brandy, or add a little parmesan cheese to the gruyere for a salty, umami flavor. You can even saute some sliced garlic for a stronger flavor. Make it your own!
How to Serve
This French onion soup is delicious served on its own, or paired with some of my favorite recipes including:
Recipe Tips and Tricks
- Use the right onions. For best results, use yellow onions, which are slightly sweet. White onions work in a pinch, but red onions are not a great fit.
- Use a mandolin. Instead of slicing your onions with a knife, speed up the process and get a more consistent result using a mandoline slicer. If you don't have one, use the slicer attachment for your food processor.
- Scale up. Make a double batch to feed a crowd. Just use a large Dutch oven and don't rush the caramelization process, as those sweet caramelized onions add so much flavor to this classic soup.
Storing and Freezing Instructions
How to Store
Store leftover French onion soup in an airtight container or jar in the fridge for 3-4 days. Store the bread and cheese separately to keep them from becoming soggy.
How to Reheat
Heat up some of this easy onion soup in a small saucepan over medium-low heat before topping it with freshly toasted bread and cheese.
How to Freeze
Freeze chilled leftover soup in a freezer safe container for 2-3 months. Thaw overnight in the fridge before reheating.
FAQ
The authentic French onion soup recipe uses very simple ingredients: butter, onions, flour, white wine, flour, beef broth, and salt and pepper. There are many different variations, so you may find some substitutions here and there, but this great recipe is a classic. Top it all off with toasted bread and some bubbly cheese, and it's ready to serve!
Although French onion soup doesn't contain meat exactly, it is traditionally made with beef broth for a really rich, savory flavor.
Because this classic French soup has so few ingredients, you really have to follow each step properly to get the best flavor. Fully caramelize the onions to release their flavors, use high-quality beef stock, and season the broth to taste using salt. If you skip any of these steps, your soup may taste overly watery and bland. Be patient; it's worth the wait to make it the right way.
More Soup Recipes
- 60 Best Soup Recipes
- Chicken Pot Pie Soup
- Minestrone Soup
- Cheesy Potato Soup
- Beef Wild Rice Soup
- Vegetable Soup
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Pecan Pie Cheesecake
This Pecan Pie Cheesecake takes the classic flavor of decadent pecan pie to an entirely new level. Made with a pecan graham cracker crust, a brown sugar cheesecake filling, and topped with a caramel pecan pie topping, this pecan pie cheesecake recipe is pure gold. Each layer balances the other, and it's hands-down the best way to enjoy this Thanksgiving dessert. This recipe will become a new holiday tradition!
The secret to making a great pecan pie cheesecake is to balance the sweetness as much as possible. The rich pecan pie filling is so decadent it can be hard to eat more than a bite or two. That's where the cream cheese comes in. This tangy, creamy ingredient has a remarkable ability to cut through really sweet flavors, giving them much-needed balance. This version is absolutely stunning, perfectly balanced, and a fun homage to this classic Thanksgiving dessert!
Why You'll Love This Pecan Pie Cheesecake
- Show-stopping appearance. This is the perfect dessert to bring to your Thanksgiving dinner! Your guests will immediately ooh and ahh over the gooey pecan caramel sauce spread over the top. It's absolutely stunning!
- Classic pecan pie flavor. It can be tricky to adapt a classic recipe because you don't want to stray too far from the original. The gooey caramel pecan sauce gives you that traditional flavor and texture you know and love. There are even pecans in the graham cracker pie crust!
- Perfectly balanced. Cream cheese cuts the sweetness of any dessert, even gooey pecan pie. This dessert has all the flavors you love from pecan pie without ever tasting too sweet or over-the-top. It's truly the best fall cheesecake, and you'll get rave reviews!
Ingredient Notes
To make this delicious pecan pie cheesecake recipe, you will need the following ingredients (full measurements in recipe card below):
Pecan Graham Cracker Crust Ingredients
- pecans - pulse the pecans into small pieces to add a nutty flavor to the crust.
- graham cracker crumbs - either crush your own graham crackers into fine crumbs or buy pre-crushed crackers.
- brown sugar - this adds a little sweetness with a subtle caramel flavor.
- butter - hold the crust together with melted unsalted butter.
Brown Sugar Cheesecake Ingredients
- cream cheese - it's very important to make sure your cream cheese is fully softened.
- brown sugar - this is the main flavor and source of sweetness for the cheesecake mixture. The caramel-like flavor pairs perfectly with the pecan topping.
- eggs - use a mixture of whole eggs and yolks for a creamy texture and perfect rise.
- sour cream - room temperature sour cream adds extra creaminess and tanginess that balances the sweet pecan pie filling.
- heavy cream - use room temperature heavy cream to give the cheesecake batter the perfect consistency.
- vanilla extract
- cornstarch - carefully sift the cornstarch to remove any clumps. This will absorb any excess moisture and help prevent cracking.
- salt
Caramel Pecan Pie Topping Ingredients
- pecans - roughly chopthe toasted pecans. This will add crunch and that must-have pecan flavor.
- butter - melt unsalted with the sugar and corn syrup to create a rich caramel sauce.
- brown sugar - this is the main sugar in this homemade caramel sauce. Brown sugar has more flavor thanks to the high molasses content.
- golden corn syrup - this gives the sauce a really glossy, pourable consistency and keep it from crystallizing.
- heavy cream - this gives the sauce a nice body and creamy texture.
- vanilla
- salt - salt draws out flavors and sweetness, so don't forget to season the topping.
You will also need a food processor, 9-inch springform pan, aluminum foil, stand mixer, spatula, large roasting pan, kettle, large skillet, and whisk.
How to Make the Best Pecan Pie Cheesecake
First, make the pecan graham cracker crust.
- Combine ingredients. In the bowl of a food processor, add the pecans and grind until finely ground. Add in the graham crackers and brown sugar, then pulse until well-combined with the ground pecans. Finally, pour in the melted butter, then pulse again until well-combined.
- Press crust. Pour the graham cracker crust into a 9-inch springform cheesecake pan. Press the crust into the bottom and halfway up the sides.
- Bake. Place into a 350F preheated oven to bake for 11 minutes. When done, allow to cool while you make the cheesecake filling.
Next, make the brown sugar cheesecake.
- Prep. Turn the oven down to 325F. Prepare the cooled springform pan (with the crust) by wrapping the bottom of the pan with 2 sheets of aluminum foil. Set aside for later.
- Make filling. In a stand mixer with the paddle attachment fixed, add the softened cream cheese and beat on low until it looks soft and creamy, about 2 minutes. Add the brown sugar and continue to beat on low until very creamy, about 3 minutes. While still beating on low, add the eggs and yolks, one at a time, ensuring that each egg is fully incorporated before adding the next. Scrape the bowl well to ensure everything is well-mixed.
- Complete filling. Add the sour cream, heavy cream, cornstarch, vanilla, and salt. Beat on low until the cheesecake filling looks creamy, smooth, and uniform.
- Pour in pan. Pour the filling over top of the cooled crust in the springform pan.
- Make hot water bath. Place the cheesecake into a large roasting pan. Pour enough boiling water into the roasting pan so that it reaches about halfway up the sides of the springform pan.
- Bake. Place into the oven to bake for about 1 hour and 30 minutes - begin checking at 1 hour 15 minutes, to ensure you do not overbake. When the cheesecake is done it should still be a little jiggly in the centre, but set around the edges.
- Cool. When done, lightly crack the oven door open to allow the cheesecake to slowly cool for about an hour and a half. After an hour and a half, remove the cheesecake from the oven and water-bath and place onto the counter to cool to room temperature.
- Chill. Once at room temperature, wrap with plastic wrap and place into the fridge for at least 6 hours or preferably overnight to fully set up.
Finally, make the caramel pecan pie topping.
- Toast pecans. Heat a large skillet over medium heat and add the pecans. Toast for 3 minutes or until lightly browned and fragrant. Remove the pecans from the pan and set aside for later. Wipe out the pan to remove any pecan dust.
- Add sauce. Place the pan back over medium-low heat. Add the butter, brown sugar, and golden corn syrup. Heat, while whisking, until the sauce begins to boil and has come together.
- Finish. While whisking, slowly pour in the heavy cream. After all of the heavy cream has been added, add in the vanilla, salt, and toasted pecans, then fold together until combined.
- Cool. Remove from the heat and allow the sauce to cool for 20-30 minutes before pouring onto the cheesecake.
- Serve. Serve cheesecake immediately after pouring sauce over.
Recipe Variations
- Make pecan cheesecake. For a little extra crunch and flavor, add ground or finely chopped pecans to the classic cheesecake filling. You can even buy pecan extract for an even stronger pecan flavor!
- Add maple syrup. Instead of a brown sugar cheesecake, add dehydrated maple sugar for a fall flavor. You can also use liquid maple syrup, but you will need to adjust the other liquids in the recipe to account for the extra moisture.
- Make pumpkin pie cheesecake. Combine the flavors of two favorite desserts by making a pumpkin cheesecake and adding the pecan filling on top. So good!
How to Serve
This pecan pie cheesecake is delicious served on its own, or paired with some of my favorite holiday desserts including:
For more fall dessert inspiration, see our 50 Best Fall Desserts.
Recipe Tips and Tricks
- Use room-temperature dairy. For the best results, make sure the dairy and eggs are at room temperature before mixing the batter together.
- Use a water bath. It's really important to bake your cheesecake in a hot water bath for the best rise and texture. It makes a big difference!
- Use an electric mixer. Mix the cheesecake filling until it's really smooth and creamy. This is easiest to do with the help of a machine. Add the ingredients to the bowl of a stand mixer or use a large mixing bowl and hand mixer.
Storing and Freezing Instructions
How to Store
Let your cheesecake cool at room temperature for 2-4 hours before storing it in the fridge to cool overnight. Wrap it well with plastic wrap to avoid condensation. After serving, store any leftover cheesecake in an airtight container in the fridge for 3-4 days.
How to Freeze
Freeze leftover cheesecake by wrapping each piece in plastic wrap and placing them in a freezer bag for 2-3 months. Since the pecan pie filling is so sticky, it can help to freeze the cheesecake and the sauce separately. Thaw in the fridge before serving.
FAQ
You can use either light or dark corn syrup for pecan pie! The dark syrup has a richer, darker flavor, while the lighter syrup has a milder flavor. It's really based on personal preference!
It's really important to use room temperature dairy products for your cheesecake and make sure the oven is fully preheated. Place the springform pan in a baking dish and add hot water until it reaches halfway up the sides of the pan. Let the cheesecake cool in the warm oven with the door cracked. All of these steps will help you get the best texture every time!
Cheesecakes taste best when served at room temperature. After baking, let it cool at room temperature for several hours, then let it chill in the fridge overnight to solidify and for the flavors to mingle together. When you're ready to serve, set the cheesecake on the counter for at least 30 minutes to an hour before serving.
More Pecan Recipes
- 30 Best Pecan Recipes
- Chocolate Pecan Pie
- Pecan Pie Brownies
- Pecan Pie Bars
- Caramel Pecan Pie Cheesecake Bars
- Pecan Sandies
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Stuffed Pepper Casserole
If you love traditional stuffed peppers but don't have time for that process, try this easy Stuffed Pepper Casserole instead. It skips the stuffing process entirely - cooking the peppers with the beef, rice, tomatoes, and spices for a delicious, one pot meal that's sure to hit the spot. The entire dish comes together in about an hour and makes plenty of leftovers you'll be thankful for later in the week.
This unstuffed pepper casserole just might become your new favorite easy weeknight meal. It tastes just like stuffed peppers, but with way less effort. Since it requires minimal prep, you can focus on all the other little things on your to-do list while it's cooking away. Plus, the vegetables absorb so much flavor, your whole family will eat their fair share without complaints. This is such a simple way to get dinner on the table quickly without compromising on taste at all.
Why You'll Love This Stuffed Pepper Casserole
- Simple one pot casserole. This stuffed bell pepper casserole recipe comes together in one large pot! This is so much easier than making regular stuffed peppers, and you can easily prep the vegetables ahead of time to speed up the process.
- Family-friendly. This easy recipe has lots of kid-friendly ingredients and flavors like rice, ground beef, Italian seasoning, and plenty of cheese, making these deconstructed stuffed peppers quite the hit!
- So satisfying. As the rice cooks, it absorbs all the delicious flavors from the meat and broth. It's cheesy, meaty, warm, and satisfying in all the right ways. Top off these unstuffed peppers with a dollop of sour cream, and you'll be all set!
Ingredient Notes
To make this delicious stuffed pepper casserole, you will need the following ingredients (full measurements in recipe card below):
- ground beef - start by browning the ground meat. You can easily substitute ground turkey or chicken instead.
- yellow onion - the onion adds a slightly sweet, savory flavor that pairs really well with the other hearty flavors in this easy casserole.
- garlic - mince fresh garlic or use minced garlic if you're in a rush.
- red bell peppers - remove the stems, pith, and seeds in your peppers and cut them into 1-inch slices.
- Italian seasoning - this blend of herbs tastes lovely with the tomatoes and beef.
- beef broth - choose either beef stock or vegetable stock to hydrate the rice.
- canned tomatoes - use either whole peeled or diced tomatoes. The little pieces add a pop of color and flavor as you eat.
- tomato paste - this paste adds a rich tomato flavor that makes any recipe immediately more satisfying.
- basmati rice - start by rinsing your long-grain basmati rice, but do not precook it.
- fresh parsley - this adds a pop of fresh flavor and color.
- smoked gouda cheese - the smoky flavor tastes really wonderful with the peppers. You can also use any other great melting cheese, like mozzarella, Monterey Jack or cheddar cheese.
- salt and black pepper
You will also need a dutch oven or skillet, 2-quart casserole dish, and broiler (oven setting).
How to Make the Best Stuffed Pepper Casserole
- Brown the beef. In a 4 quart Dutch oven or large skillet, add ground beef and cook over medium high heat until no longer pink, about 5-7 minutes. Stir well and break up the beef into small pieces. Add onion and garlic. Stir well to combine and continue cooking for 3-4 minutes until tender.
- Add the remaining ingredients. Add bell peppers, Italian seasoning, beef broth, canned tomatoes, tomato paste, and rice. Mix well and bring it to a boil. Reduce heat to low and cover the lid. Simmer until all the liquid has been absorbed and the rice is fully cooked, about 25 minutes.
- Add parsley and cheese. Stir in parsley and ½ cup shredded cheese. Season with salt and pepper to taste.
- Broil. Transfer the mixture into a 2 quart casserole pan and top with the remaining cup of cheese. Turn the broiler on HI and place into the oven until the melted cheese is golden brown, about 2 minutes. (You can also leave the mixture in the Dutch oven and top with cheese and cover the lid until the cheese is melted).
- Garnish. Top with extra parsley, if desired, and serve warm.
Recipe Variations
- Use green bell peppers. Although most regular stuffed peppers use red bell pepper, you can easily change things up and use green peppers for a slight flavor twist.
- Make it vegetarian. Want to skip the meat? Use your favorite plant-based ground beef instead. You can also substitute with more veggies including sautéed mushrooms.
- Adjust the seasonings. Experiment with different seasoning blends to change the flavor. This cheesy stuffed pepper casserole would taste lovely with Indian spices, like garam masala.
- Add more veggies. If you find yourself running low on peppers, you could also add roasted mushrooms, eggplant, or zucchini for extra flavor and nutrients.
- Make it spicy. Add some red pepper flakes or even cayenne pepper for extra heat and spice.
How to Serve
This easy stuffed pepper casserole recipe is delicious and filling served on its own, or pair it with some of my favorite sides including:
- Roasted Red Pepper and Tomato Soup
- The Perfect Greek Salad
- Oven Roasted Vegetables
- Potato Stacks
- Alphabet Soup
- Arugula Salad
Recipe Tips and Tricks
- Be flexible with your rice. No basmati rice? Look for long-grain white rice like jasmine rice. You can even use long-grain brown rice, but you may need slightly more broth and a longer cooking time.
- Deglaze the pan. One trick you can do to add extra flavor to any dish is to deglaze the pan after sauteeing your onions and garlic. Add a splash of balsamic vinegar, and as it evaporates, it will leave a concentrated, umami flavor in the vegetables and beef.
Storing and Freezing Instructions
How to Store
Store leftover stuffed pepper casserole in an airtight container in the fridge for 3-4 days. You can also cover the entire baking dish in plastic wrap.
How to Reheat
To keep your rice from drying out, add an extra splash of beef stock or water, then microwave your leftovers for 1-2 minutes, stirring once. You can also sautee your leftovers in a skillet until fully heated.
How to Freeze
Let any leftovers cool to room temperature, then store them in a freezer safe container and freeze for 2-3 months. Thaw in the fridge overnight before reheating.
FAQ
The easiest way to reheat this easy stuffed pepper casserole recipe is to microwave your serving for 1-2 minutes. It may benefit from a little extra moisture, so add a splash of chicken broth or water first. You can also sautee your leftovers in a large nonstick skillet on the stove or bake them in a small dish in your oven at 350 degrees F for 5-6 minutes.
Although some stuffed pepper recipes call for boiling the peppers to remove any bitterness, that process is not necessary at all for unstuffed peppers. As the peppers cook, they will soften and absorb all the seasonings, tomato, and broth. It also helps you get dinner on the table quickly, too!
If you want an easy way to make stuffed pepper casserole, skip the baking dish and use a Dutch oven. You can cook everything right in the pot and even close the lid to melt the mozzarella cheese so it seeps into all the nooks and crannies. You can also cook everything in the pot and then transfer it to a baking dish under the broiler to melt the cheese, but that's just one more pot to clean up. For the easiest meal, cook the entire thing in your Dutch oven or large soup pot right on the stove!
More Ground Beef Recipes
- 25 Best Ground Beef Recipes
- Tater Tot Casserole
- Ground Beef Meat Pie
- Easy Meat Lasagna
- Homemade Hamburger Helper
- Skillet Shepherd's Pie
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
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