Blog - Page 24 of 40 - Ahead of Thyme

Beef Wild Rice Soup

Creamy beef wild rice soup is the kind of warm and cozy meal that we crave on a cold winter night. It's savory, flavorful, and delicious. Packed with vegetables like mushrooms, onion, carrots, and celery, this soup brings nutrition to the table inside a comforting bowl. The best part? You can even use holiday leftovers like leftover roast beef to make this already easy one pot soup even easier to make. Make a big batch of beef rice soup because it stores and freezes really well!

Why You'll Love Beef Wild Rice Soup

A delicious healthy soup recipe. This beef wild rice soup brings you the best of both worlds. The creamy beef broth full of cooked veggies and tender beef is absolutely delicious, and it's healthy, too. With this soup, you get all the protein, fiber, and essential nutrients you need in one meal.
It's so easy to make. Are you looking for an easy soup recipe? This is it. Although this beef wild rice mushroom soup does take about an hour to cook, but 45 minutes of that time it's simmering away in the pot so you don't actually have to do anything (other than the occasional stir).
It's a one pot meal. This also adds to how easy it is to make this beef rice soup. Life is just made simpler when you have a recipe where you cook all the ingredients in one pot. It means you get a great meal and wash less dishes (since there's only one pot to clean!). Plus, you can store leftovers in that same pot. It's the best.
Wild rice makes everything better. Adding wild rice to soup just takes it to another level. It adds its own distinct and delicious flavor but also acts like a sponge and soaks up all the flavor of the soup. You'll love the taste of tender wild rice that's been cooked in beef broth.

Ingredients and Substitutions

To make this easy and delicious Beef Wild Rice Soup, you will need the following ingredients (full quantities in the recipe card below):

vegetable oil
beef - I recommend using beef flank steak or leftover roast beef. This is the best way to use up any leftovers from Christmas dinner.
butter
vegetables - here is where you can customize this recipe and add in whatever vegetables that you like. My favorites in this soup are brown mushrooms, onion, carrots, celery, and garlic.
tomato paste
beef broth - I always keep a jar of homemade Slow Cooker Bone Broth in the fridge that is perfect to throw into soups like this. Of course, store-bought broth is a great option too.
wild rice
heavy cream - it wouldn't be a creamy soup without cream but you can actually skip the cream in this recipe for a delicious beef wild rice soup without cream. It's totally up to your personal preference.
salt and pepper
parsley - optional, for garnish.

You will also need measuring cups and spoon and a 5.5 quart Dutch oven or large cooking pot.

How to Make the Best Beef Wild Rice Soup

Sear beef. Heat oil in a 5.5-quart Dutch oven or large pot over medium high until sizzled, about 1 minute. Add beef and sauté until browned on all sides, about 3-4 minutes. Set aside on a plate. You can also use leftover roast beef (sear until warm and browned on all sides).
Add vegetables. In the same pot, add butter and melt over medium high until it starts to bubble, about 1 minute. Add mushrooms, onion, carrot, celery, and garlic and sauté until golden brown and tender, about 5-7 minutes.
Add more ingredients and simmer. Add tomato paste, broth, and rice and mix well until evenly combined. Bring the soup to a boil, about 3-4 minutes. Add the beef back into the pot, turn the heat down to medium-low, cover with the lid, and let the soup simmer until the rice is cooked and tender, about 40-45 minutes. Stir occasionally to make sure the rice doesn't stick to the bottom of the pot.
Stir in cream. Turn off the heat and stir in heavy cream. Season with salt and pepper to taste. Add more beef broth if you like the soup a bit thinner. Garnish with parsley and serve immediately.

Recipe Tips and Tricks

How to store: Store leftover beef wild rice soup covered with the in the pot or in an airtight container for up to 3-4 days.
How to freeze: Beef wild rice soup freezes well. Portion it into individual-sized meal prep containers or freezer bags. Then, label them and freeze for up to six months. When ready to reheat, defrost overnight in the refrigerator.
Creamy or not creamy: You can skip the cream in this recipe for a delicious beef rice soup without cream. It's totally up to your personal preference.
Adding more flavor: If you find that you want more flavor in your soup, try adding a splash of vinegar or a squeeze of citrus juice (I prefer lemon). You might also need a pinch more salt. Add it to taste.

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Cranberry Sauce Smoothie

Leftover cranberry sauce smoothie is the perfect drink to enjoy the days after a big holiday dinner. Throw leftover cranberry sauce, milk, Greek yogurt, and ice into a blender and enjoy this sweet and refreshing winter smoothie in just minutes. Serve it for a quick breakfast on-the-go, as a snack throughout the day, or even for dessert.

Why You'll Love Cranberry Sauce Smoothie

Smoothies are quick and easy to make. I love making smoothies because they are seriously so easy to make, taking just a few minutes, and are so delicious. All you need for this leftover cranberry sauce smoothie is 4 ingredients and a blender. You could even prep the ingredients in advance and store them into individual portions in the freezer. Then just take your portioned amount and blend it up in seconds. It's the quickest and easiest recipe ever.
A boost of energy for the day. This cranberry sauce smoothie will leave you feeling refreshed with energy to get you through the day. It's an easy recipe to whip up on a busy morning to leave you full and satisfied until lunch time.
A great way to use up leftover cranberry sauce. One of the best parts of Thanksgiving or Christmas dinner is the leftovers. I love taking leftover cranberry sauce and turning it into something new - like this cranberry smoothie. Some other delicious leftover recipes to try are Instant Pot Cranberry Chicken, Cranberry Baked Brie, and Cranberry Sauce Muffins.

Ingredients and Substitutitons

To make this easy leftover cranberry sauce smoothie, you will need the following ingredients (full quantities in the recipe card below):

cranberry sauce - you can use store-bought or homemade cranberry sauce. It's best to use unsweetened or sugar-free cranberry sauce here. If your cranberry sauce is made with a lot of sugar, you may find the smoothie to be too sweet. But you can counteract that by adding in more leafy greens and omit the banana.
milk - I used dairy milk, but any kind of milk works. Try almond milk, oat milk, or cashew milk, for a vegan option.
Greek yogurt
ice
spinach or kale - this is also optional, but it's delicious, adds nutrients, and helps to balance out the sweet cranberry sauce.
almonds - nuts are optional, but I love the flavor that they add. You can substitute with any nut or nut butter that you like.
banana - If the cranberry sauce you use is unsweetened, I would add the banana. But I recommend making the smoothie first and giving it a taste. If it needs to be sweetened, then add in the banana. Otherwise, you can leave it out.

This smoothie is completely customizable. Add in any other ingredients that you think would work. Try adding chia seeds or flax seeds, protein powder, other fruit, or a drizzle of honey.

You will also need a measuring cups and spoons and a blender.

How to Make the Best Cranberry Sauce Smoothie

Just like all smoothies, this leftover cranberry sauce smoothie is seriously the easiest recipe to make. All you need to do is throw all the ingredients into a blender, and blend until smooth. Give it a taste, and add in some banana if you think it needs to be sweetened. You could also add in a dash of honey or maple syrup instead, if needed. Then, divide into 2 glasses and enjoy.

Recipe Tips and Tricks

How to customize: You can customize this smoothie by using different kinds of nuts or nut butters, fruit, adding in different seeds or shredded coconut, or sweetening it with maple syrup or honey, if needed.
How to store: Smoothies are best served immediately. If you have leftovers, store it an airtight container in the refrigerator for up to 1 day. It may lose some of its thickness and get watery as the ice melts.
How to freeze smoothies: Another way to store this smoothie is to freeze it. Transfer the leftover smoothie to an airtight container and freeze for up to 3 months. When ready to eat, take it out of the freezer and allow it to defrost slightly on the counter for about 10-15 minutes.

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Crispy Smashed Potatoes

These crispy smashed potatoes are the perfect side dish to compliment any meal. Seasoned lightly with salt, pepper, and garlic powder, smashed baby potatoes have it all. They're easy to make, crispy on the outside, tender and fluffy on the inside, and flavorful without being overpowering. You can serve these crispy smashed potatoes with almost anything - I love it with grilled chicken and roasted vegetables, but your options are endless! And you can even use your instant pot to cook these potatoes before smashing them and popping into the oven.

Why You'll Love Crispy Smashed Potatoes

Crisp on the outside. The secret to making these crispy smashed potatoes is boiling them before baking. This is what allows them to be smashed to perfection and crisp up evenly on the outside. The added layer of olive oil and spices is also essential for their signature golden-brown crust and delicious flavor.
Tender on the inside. These twice-cooked potatoes deliver an ultra creamy center, with perfectly cooked potato. Under the crispy exterior, these smashed potatoes are soft, smooth, fluffy, and tender.
Simple and versatile. Crispy smashed potatoes is an incredibly easy recipe. It is made with just a few ingredients, yet despite this, they're not boring at all. Instead, they're are flavorful and delicious, and are extremely versatile. Serve them at breakfast, lunch, and dinner. And you can pair them with anything! Chicken, beef, salmon, turkey, pork - you name it.

Ingredient Notes

To make easy Crispy Smashed Potatoes, you will need the following ingredients (full quantities in the recipe card below):

baby potatoes - baby potatoes work best for smashed potatoes because they have the best skin to potato ratio and the perfect surface area for getting the crispy edges.
olive oil
salt and pepper
garlic powder

Smashed potatoes are completely customizable. You can witch up the seasoning with your favorite spices or seasoning blend. Try cajun spice, Italian seasoning, or chili powder. You can also sprinkle some Parmesan cheese on top for serving, or bake it with grated cheddar for a cheesy version.

How to Make the Best Crispy Smashed Potatoes

Cook the potatoes.
- To cook on the stove: Place potatoes in a large pot of salted water. The potatoes should be covered in water by about one inch. Bring to a boil over high heat, then turn the heat down to low, cover, and simmer for 15-20 minutes, until potatoes are tender.
- To cook in the instant pot: Add potatoes in the instant pot and cover with water (about 3-4 cups). Add salt and stir well to dissolve. Seal the lid and set the steam release knob to the sealed position. Cook the potatoes on Manual pressure for 8 minutes until tender. Once the time is up, quick release pressure or wait until all of the steam has released and the valve has dropped.
Smash the potatoes. Drain completely and place the hot potatoes evenly spaced apart on a large baking sheet. Gently flatten the potatoes into approximately ½-inch thick discs with a potato masher or fork.

Season. Brush or spray oil on each smashed potatoes and season with salt, pepper, and garlic powder.
Bake. Bake in a 400F preheated oven until golden brown and crispy, about 25-30 minutes. You can also broil on high for another 5 minutes to get the potatoes extra crispy. Serve immediately with chopped parsley and freshly grated Parmesan cheese (optional).

What to Serve with Smashed Potatoes

Crispy smashed potatoes are an incredibly versatile side dish that pairs with almost any main course entree. Some of my current favorites to serve with this are:

Recipe Tips and Tricks

How to store: Crispy smashed potatoes can lose their crispiness easily if you don't store them correctly. After baking, lay potatoes on a paper towel-lined plate and allow them to cool completely to room temperature. Then, place them in an airtight container in the fridge for up to 4-5 days. Allowing them to cool first ensures there is no condensation, and your potatoes remain crispy!
How to reheat: Reheat cold smashed potatoes in a preheated 400F oven for 10-20 minutes. You can also reheat them in the air fryer at 400F for 5-8 minutes until warmed through and crispy.
Tips for smashing potatoes: If you're having a hard time smashing the baby potatoes with a fork or potato masher, you can also try using the bottom of a glass cup. To prevent sticking, add a little bit of oil to the cup.

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Instant Pot Osso Buco

Instant pot osso buco is a delicious, classic, and hearty Italian braised veal shank recipe. Tender and juicy veal shanks are stewed with sautéed vegetables in a thick, savory red wine and tomato sauce with flavorful aromatics like onions, garlic, and thyme. Plus, cooking dinner in the instant pot makes everything that much easier and faster. Serve it over rice, potatoes, or pasta for a complete meal on busy weeknights, date night, or dinner parties.

Why You'll Love Instant Pot Osso Buco

The instant pot makes everything easier. Osso buco is an amazing, stewed veal recipe that comes from Lombardy, Italy. And when you add an instant pot to the mix, it makes osso buco easier than ever to make.
Stewed veal is so delicious. I highly recommend using veal for this recipe - you won't regret it. Veal is more tender than beef. And while it does have a slightly less intense natural flavor, it is juicier and more delectable by far.
Osso buco is packed with flavor. If the texture and flavor of a finely cooked veal shank haven't convinced you, everything else about osso buco will. The red wine-tomato sauce is incredibly flavorful and pairs perfectly with the veal.

Ingredients and Substitutions

To make this delicious Instant Pot Osso Buco, you will need the following ingredients (full quantities in recipe card below):

veal shanks - authentic osso buco is traditionally made with veal shanks which is more tender. You can also substitute it for beef shanks.
salt and pepper
all-purpose flour
vegetable oil
butter
vegetables - onion, garlic, celery, and carrot.
thyme
tomato paste
red wine - red wine adds a depth of flavor that pairs so well with tomato sauce. You can also substitute with white wine.
tomato sauce
broth - either chicken broth or vegetable broth can be used.

You will also need measuring cups and spoons and an instant pot.

How to Make the Best Instant Pot Osso Buco

Season the shanks. Pat dry the veal or beef shanks completely with a paper towel and season with salt and pepper. Sprinkle the shanks with flour to coat evenly and shake off any excess. Set aside on a plate.
Sear. Turn on the Sauté function on high on the Instant Pot. Add oil and heat until the hot oil sizzles, about 1 minute. Sear the shanks for about 5 minutes on each side until golden brown and transfer onto a plate. Note that the meat doesn't need to be fully cooked at this point.
Sauté vegetables. Add butter and melt over medium high heat until it starts to bubble, about 1 minute. Add onions, garlic, celery, carrots, and thyme. Sauté until tender, about 2 minutes.

Add sauce. Stir in tomato paste and mix well, about 1 minute. Pour in wine, tomato sauce, and chicken broth. Mix well until evenly combined.

Pressure cook. Return the shanks to the pot and switch to pressure cooking mode on manual High and seal the lid (the steam release knob must be turned to the sealed position). Let the beef shanks pressure cook until tender, about 30 minutes. Once the time is up, you can let the instant pot slowly release the pressure (about 20 minutes) or quick release the remaining pressure by turning the steam release valve to the venting position.
Serve. Season with salt to taste and serve with rice, pasta, or potatoes if desired.

How to Serve Italian Braised Veal Shanks

Italian braised veal shanks are is traditionally topped with gremolata, which is herby condiment made out of parsley, lemon zest, and garlic. They also pair well with something starchy like potatoes, rice, bread, or pasta. Some of my favorite sides to serve with osso buco are:

Storing and Freezing Instructions

How to store: Keep leftover instant pot osso buco in an airtight container in the refrigerator for up to 2-3 days.
How to reheat: You can reheat cold osso buco in the microwave for 60-120 seconds on medium heat if you're in a rush. However, for the best quality, place osso buco in an oven-safe dish, cover it with foil, and reheat it in a 375F oven for 10-20 minutes.
Freezing instructions: You can freeze stewed veal for up to 3 months. Store in a freezer bag or airtight container.

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Roasted Chestnuts (Three Ways)

It's the time of year to break out the chestnuts roasting by an open fire. Well, you might not have a fireplace, but you can enjoy roasted chestnuts at home - in three different ways. Whether you roast them in the oven, cook over the stove, or pop them into the air fryer, you won't even be able to tell that they didn't come from a street vender. With a classic, soft texture and rich, sweet, and earthy flavor, homemade chestnuts are an experience everyone should have at least once in their life!

Why You'll Love Roasted Chestnuts

Warm and cozy taste and texture. There is something about enjoying roasted chestnuts on a cold winter day. They just warm you right up. Kind of like a baked sweet potato, they have a slightly spongy texture with an incredibly sweet and nutty flavor.
Chestnuts are healthy and nutritious. Chestnuts are packed with essential antioxidants that support heart health, even after roasting! So, this delicious, sweet snack is one you can feel good about eating over and over again.
Three ways to cook them. Unlike most other nuts, chestnuts cannot be eaten raw. You could try but you will likely get an upset stomach. With this recipe, you can cook them in 3 different ways - roasted in the oven, cooked over the stove, or roasted in air fryer.
They're ready in about an hour. Roasted chestnuts technically only take about half an hour too cook, but you need to set aside some time for soaking, a quick boil, and cooling. If you ask me, the experience of eating these roasted chestnuts is well worth that small investment in your time.

Ingredients and Equipment

To make easy roasted chestnuts at home, you only need one ingredient: chestnuts. You also need some water to soak them in first. This allows the inside nut to steam during the cooking process (to prevent them from getting burnt) and loosens the skin between the nut and the shell, making the shells easier to remove when eating.

You will also need a cutting board, sharp knife or scissors, mixing bowl, and a kitchen towel. Depending on the cooking method that you choose, you will also need either a quarter sheet baking pan, thick-bottomed saucepan or medium cooking pot, or an air fryer.

How to Make the Best Roasted Chestnuts

Score and soak the chestnuts. Place chestnuts on a cutting board. Use a sharp knife or kitchen scissors to make an X-shaped or cross-shaped slit on the top round side of each chestnut. Soak the chestnuts in a mixing bowl of water for at least 20 minutes or longer.
Boil. Transfer the chestnuts to a large pot of boiling water, and boil for 5 minutes. Drain the chestnuts well.
Cook. Cook them by roasting in the oven, cooking on the stovetop, or in the air fryer.
- To roast in the oven: Preheat oven to 400F. Place the drained chestnuts in a single layer on a quarter sheet baking pan. Bake for 20 to 25 minutes until the shells crack wide open at the scored "X" mark. Chestnuts are done when they smell nutty.
- To cook on the stovetop: Place the drained chestnuts in a single layer on a shallow saucepan or medium cooking pot. Close the lid and cook the chestnuts over medium heat for 10 minutes until the shells start to crack open. The water absorbed in the chestnuts from soaking helps to steam the chestnuts, which allows the nuts to expand and crack the shells open. Once all the shells crack open, remove the lid. Turn the heat down to low and continue to cook for another 10-15 minutes (stirring constantly to help cook evenly) and until the chestnuts smell nutty.
- To cook in the air fryer: Add the drained chestnuts into the air fryer basket and cook at 375F for 25-30 minutes until tender and the shells crack open. Shake the basket halfway to cook them evenly.

Rest. Wrap the cooked chestnuts in a kitchen towel and let them sit for 10 minutes. Peel them warm by hand.

How to Serve Roasted Chestnuts

I love eating roasted chestnuts on their own as a warm snack. But they are equally delicious added to other recipes like salads, soups, and stuffing. For a boost of flavor, try adding it to:

Recipe Tips and Tricks

How to store: Roasted chestnuts are best eaten immediately because they don't store very well. Plus, they are a lot easier to remove from their shells when they are warm. If you absolutely have to store them, allow them to cool, then peel them and store in an airtight container in the refrigerator for up to four days. For the best taste and texture, eat them soon.
How to eat leftover chestnuts: You can eat roasted chestnuts cold, but I think they taste much better warm. Simply heat the leftover chestnuts in a pan with butter over medium heat until warmed through. You can also reheat in the air fryer at 300F for 5-10 minutes until warmed through.

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Gingerbread Pancakes

Soft and fluffy gingerbread pancakes are festive and loaded with holiday spices for the perfect breakfast on a winter morning. The batter comes together in just 5 minutes, making it the easiest meal to whip up for a stress-free Christmas Day brunch, or on any busy weekday morning when you are craving some holiday flavors. Plus, leftovers store and reheat really well (and are freezer-friendly too!). It's no surprise that these Christmas pancakes are a staple in our home every year.

Why You'll Love Gingerbread Pancakes

The best way to finish up any molasses. Did you spend the last few weeks baking up a storm of Gingerbread Cookies, Gingerbread Biscotti, or a Gingerbread House? Well if you are looking for ways to finish up that bottle of molasses before it expires, these pancakes are it! You just need a few tablespoons which adds delicious festive flavor to these pancakes. applesauce! They add in a hint of fall flavor and are a great way to sneak in some extra nutrients.
Soft, thick, and fluffy. These gingerbread pancakes are serious pancake goals. They have what every pancake aspires to be - soft, thick, and fluffy. They are light, yet filling enough to give you enough energy to last until lunch time.
Perfect for Christmas morning. If gingerbread pancakes aren't the epitome of Christmas morning breakfasts, then I don't know what is. You can dress these pancakes up with whipped cream and red and green sprinkles to make it extra festive and special on Christmas Day.
Satisfy your sweet tooth. Although these gingerbread pancakes aren't excessively sweet on their own, they do get some sweetness from the molasses, and you can add maple syrup or honey to make them even sweeter. You can satisfy your sugar cravings with a delicious breakfast that will keep you going.

Ingredients and Substitutions

To make soft and fluffy gingerbread pancakes, you will need the following ingredients (full quantities in recipe card below):

all-purpose flour
baking powder
gingerbread spices - including ground ginger, cinnamon, and allspice. Feel free to substitute the allspice with ground cloves and nutmeg instead.
sugar - this is optional. If you will be adding maple syrup to the pancakes, extra sugar isn't necessary. But if you prefer sweeter pancakes, add some in.
salt
molasses - use unsulphured molasseses. The other kind is too bitter in these pancakes. For a darker pancake, add another tablespoon of molasses to the batter.
milk
egg
butter - you can also replace the butter for olive oil.
vanilla extract
vegetable oil or cooking spray - for cooking the pancakes.
pancake toppings - top gingerbread pancakes with butter and maple syrup, or make things really festive with whipped cream and Christmas colored sprinkles.

You will also need measuring cups and spoons, mixing bowls, and a griddle or frying pan.

How to Make the Best Gingerbread Pancakes

Combine ingredients. In a large mixing bowl, sift together flour, baking powder, ginger, cinnamon, allspice and salt. In a medium mixing bowl, whisk together molasses, milk, egg, butter, and vanilla. Add the wet ingredients to the dry ingredients and whisk until just combined (the batter will be slightly lumpy). Do not over mix.

Cook the pancakes. Spray a large frying pan or griddle with cooking spray, or dampen a paper towel with vegetable oil and rub on top of the pan. Heat the pan over medium-low heat and add pancake batter using a ¼ measuring cup. Pour as many that will fit in your pan or griddle (I fit 3 in my 10-inch skillet).
Flip them over. Cook for 1-2 minutes until small bubbles begin to form on the surface, the edges have set, and the bottom of the pancake starts browning. Flip the pancake over and cook for another 1-2 minutes until the other side has also browned.
Repeat and serve. Remove the pancakes from the pan and set aside on a plate. Repeat in a few batches until until all the batter is used up. Stack the pancakes and top with maple syrup, butter, and/or whipped cream with sprinkles.

Recipe Tips and Tricks

How to achieve the perfect consistency: For a thinner pancake, add up to ¼ cup more milk at the end until you reach your desired consistency.
How to store: Store leftover gingerbread pancakes in an airtight container and keep in the refrigerator for up to 3-4 days.
How to freeze pancakes: Cook the pancakes and then allow them to cool completely to room temperature. Then, layer them in between pieces of parchment paper and store in an airtight container or freezer bag for up to 2 months. Allow them to thaw completely to room temperature (overnight in the refrigerator or a few hours at room temperature) before reheating.
How to reheat: You can reheat leftover pancakes on the stovetop over medium-low heat, in the air fryer at 300F for 5 minutes until warmed through, or in the microwave in 20 second increments until warmed through.

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60+ Healthy Dinner Ideas

Looking for a healthy dinner that you can make tonight? I typically find myself gravitating towards healthy dinners and light meals after the holidays, especially after spending months indulging in the best comfort foods ever. Plus, easy healthy dinner recipes are just as delicious, flavorful, and satisfying (if not more!). So if you are wondering "what to make for dinner that's healthy", then you have come to the right place. We are sharing over 60 of the best healthy dinner ideas including healthy low carb dinner ideas, healthy chicken dinners, healthy seafood recipes, healthy one pot or sheet pan dinners, healthy Chinese stir fries, and filling protein-packed salads for dinner.

Our Best Healthy Dinner Ideas

Healthy Lemon Chicken

Better than takeout, healthy lemon chicken is a delicious, sticky chicken stir fry coated in a flavourful, sweet and tangy sauce. The best weeknight dinner when you are looking for healthy dinner ideas.

Mediterranean Chicken Patties

Delicious, moist and juicy Mediterranean chicken patties have everything you want in one bite: protein, veggies, herbs, and they're quick and easy to make. Serve it on it's own, with hamburger buns, or a side of Basmati rice.

Teriyaki Salmon Rice Bowl

Easy to make, light and fresh teriyaki grilled salmon rice bowl is topped with vegetables, seaweed and salmon roe, with homemade teriyaki sauce on top. One of my favorite healthy dinner ideas.

Vegan Stuffed Peppers

Fresh, homegrown bell peppers baked with an assortment of veggies and brown rice is what these easy vegan stuffed bell peppers are all about!! Ready in under an hour, serve this at your next fancy dinner party or make it for an easy weeknight dinner!

Pesto Penne Pasta

Quick and easy pesto penne pasta is a simple and light Italian pasta dish made with just five ingredients in under 15 minutes. The easiest healthy dinner.

20-Minute One Pot Lentils

Easy 20-Minute One Pot Lentils are a healthy, nourishing, and delicious vegan meal that is easy to make in a few simple steps. Make a big batch and freeze!

Chicken Noodle Soup

Homemade chicken noodle soup is classic, comforting, simple, quick, and easy to make at home. Plus, you can use leftover rotisserie chicken to save time. It doesn't get more nourishing that chicken noodle soup.

Korean Beef Steak Rice Bowl

Korean beef steak rice bowl is loaded with tender and juicy strips of beef, marinated vegetable sides (banchan), and kimchi. Make it in under 30 minutes!

Healthy Low Carb Dinner Ideas

Southern Black Eyed Peas

Southern Black Eyed Peas (Hoppin' John) is classic comfort food that is hearty, delicious, flavorful, and comforting. Serve it on New Year's for good luck.

Tofu and Mushroom Stir Fry

Quick, easy, and simple, vegan tofu and mushroom stir fry is a delicious meal that is ready in under 15 minutes. Serve it over a bowl of steamed rice. One of the easiest healthy dinner recipes.

Ground Beef Stuffed Peppers

Ground beef stuffed peppers are delicious, healthy, and filling. Stuffed with beef rice and veggies, they're easy to make ahead and freezer-friendly.

Falafel

Homemade falafel are delicious, golden brown and crispy on the outside, fluffy tender and soft inside. Plus, they're vegan, loaded with plant-based protein. A filling healthy dinner recipe.

Shrimp Scampi with Zucchini Noodles

Shrimp scampi with zucchini noodles is filling, yet surprisingly light! Since we are using fresh zucchini noodles, you will feel no guilt in sopping up the sauce with an extra crusty piece of bread!

Sweet Chili Turkey Meatballs

Sweet chili turkey meatballs are delicious, tender and juicy, loaded with classic Thai flavors, and quick and easy to make. Savory, sweet, and tangy. Air fryer instructions in recipe tips.

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 dinner to enjoy this winter.

Szechuan Chicken Lettuce Wraps with Spicy Mayo

Spice it up and make copycat Szechuan chicken lettuce wraps with spicy mayo from the comfort of your own home with this easy to follow recipe. Plus, it is healthier than the original.

Healthy Chicken Dinners

Baked Chicken Breast with Greek Souvlaki Marinade

Juicy, tender, and moist, baked chicken breast with the best Greek souvlaki marinade is the most flavorful and delicious chicken dinner in under 30 minutes.

Air Fryer Chicken Breast

Air fryer chicken breast is crispy on the outside, juicy and tender inside, and packed with flavor in every bite. Quick and easy dinner on busy weeknights.

Dutch Oven Whole Roast Chicken

Easy Dutch oven whole roast chicken with the crispiest golden skin is juicy, tender and succulent and packed with flavour. Just takes 15 minutes to prep. Serve with creamy potatoes au gratin on the side.

Pan-Fried Lemongrass Chicken

Aromatic Asian pan-fried lemongrass chicken is healthy, gluten-free, and takes less than 25 minutes to prep and cook. Now that's what I call the perfect weeknight meal. Use any leftovers in a Lemongrass Chicken Banh Mi Sandwich.

Skillet Chicken Fajitas

Skillet chicken fajitas are a light, fresh, and sizzling dish bursting with flavour, packed with colorful vegetables, and wrapped in warm tortillas or with a side of Cilantro Lime Rice.

Roasted Spatchcock Chicken (Butterflied Chicken)

Quick and easy roasted spatchcock chicken (butterflied chicken) seasoned with garlic and thyme is juicy, tender, delicious and flavourful with minimal prep. Serve with some creamy mashed potatoes and garlic green beans.

Skillet Chicken Thighs and Potatoes

Tender, juicy, and crispy one pan skillet chicken thighs and potatoes and carrots is an easy weeknight dinner on your dinner table in less than 45 minutes. Serve with a warm brussels sprouts salad on the side.

Vietnamese Noodle Bowl with Chicken

Vietnamese noodle bowl with lemongrass chicken, fresh vegetables and herbs, tossed in a homemade Vietnamese sauce is healthy, delicious, light, and filling.

Healthy Seafood Recipes

Greek Salmon

Greek salmon is delicious, flaky, and tender. This healthy oven-baked salmon is packed with Mediterranean flavors and is ready in just 20 minutes.

Garlic Shrimp Skewers

Garlic shrimp skewers are delicious and full of fresh flavor. These quick and easy kabobs can be grilled, baked or air fried for an easy summer dinner.

Miso Salmon

Baked miso salmon brings traditional Japanese flavours to the forefront, with a healthy and delicious meal that's easy to make on busy weeknights.

Yellow Curry Mussels

Yellow curry mussels are the epitome of delicious seafood - creamy, spicy, and savory. This flavourful one pot dish is quick + easy to make in 25 minutes.

Tigers Prawns in Garlic Ginger Soy Sauce

10-minute tiger prawns in garlic ginger soy sauce is juicy, tender and immersed in incredible Asian flavours. It's the perfect weeknight meal.

Garlic Butter Salmon

Tender, flaky, flavorful garlic butter salmon is well-seasoned, seared to perfection, and basted until juicy. Quick and easy to make in 20 minutes.

Baked Coconut Shrimp

Crispy baked coconut shrimp is a delicious appetizer that is easy to make in 30 minutes. They are more flavourful, tastier and healthier than takeout.

Seared Scallops

Garlicky, buttery, and perfectly seared scallops take less than 10 minutes to prep and cook. It's the easiest fancy, restaurant-grade meal to make at home.

Easy Grilled Shrimp Boil

Easy, garlicky and buttery grilled shrimp boil with prawns, corn, baby potatoes and sausage, seasoned and tossed with parsley takes just 20 minutes to cook. Throw some whole potatoes on the grill too and serve this with some BBQ chicken stuffed baked potatoes.

Healthy One Pot or Sheet Pan Dinners

One Pan Garlic Roasted Chicken and Baby Potatoes

One pan garlic roasted chicken and baby potatoes is an easy to make, delicious, and wholesome meal for the entire family. Prep this sheet pan in 10 minutes.

Minestrone Soup

Minestrone soup is a hearty, healthy, nourishing, and delicious classic Italian soup, packed with vegetables and pasta simmered in a rich tomato broth.

Sheet Pan Chicken Fajitas

Sizzling and hot sheet pan chicken fajitas are on the table in less than 30 minutes. The best part is that you just throw everything into one sheet pan. Make it a total fiesta with some pico de gallo and fish tacos.

One Pot Spanish Chicken and Rice

Packed with flavour, real ingredients and vibrant colours, one pot Spanish chicken and rice is the perfect no fuss, no clean up weeknight meal.

Sheet Pan Lamb Chops

Sheet pan lamb chops with vegetables are healthy and delicious, easy to make, and easier to clean up. Perfect for busy weeknights or a holiday dinner.

Vegetarian Mushroom Barley Soup

Wholesome hearty vegetarian mushroom barley soup is healthy, filling, and so delicious. This one pot meal is easy to make with just 10 minutes of prep.

Sheet Pan Miso Salmon with Bok Choy

Sheet pan miso salmon with bok choy and sweet potatoes equals unbelievable bursts of umami flavour in every single bite. Plus it's on the table in 30 minutes AND is super easy to clean up!

Thai Turkey Meatballs in Coconut Curry

Thai turkey meatballs in coconut curry are the perfect weeknight dinner when you want something delicious, healthy, flavorful, and satisfying.

Spring Pesto Pasta with Asparagus

Spring pesto pasta with asparagus and chives is light and made with simple ingredients in under 20 minutes. Serve it hot for dinner or cold as pasta salad.

Coconut Curry Lentil Soup

Indian-inspired, vegan, creamy coconut curry lentil soup is an easy and simple 30-minute pantry meal that is packed with spices for maximum flavour. Serve it as a soup or as a curry over some coconut rice.

Healthy Chinese Stir Fries

General Tso's Chicken

Baked General Tso's Chicken is a saucy, savoury, sweet, spicy Chinese-American takeout favourite made healthier with baked chicken, not fried.

Beef and Broccoli Stir Fry

Beef and broccoli stir fry is a classic Chinese-American dish that is delicious, savory, hearty, and saucy. Better than takeout and ready in 25 minutes.

Air Fryer Vegetable "Stir Fry"

Simple air fryer vegetable "stir-fry" with tofu is the ultimate easy dinner ready in less than 10 minutes. It's healthy, vegan and gluten-free.

Simple air fryer spring vegetable "stir-fry" with tofu is the ultimate easy dinner ready in less than 10 minutes. It's healthy, vegan and gluten-free. | aheadofthyme.com

Seafood Fried Rice

Quick and easy, one-pan, 10-minute seafood fried rice with tiger prawns is so much healthier, tastier and better than takeout. It's the easiest weeknight meal.

Lo Mein Noodles

Say goodbye to takeout and make easy Lo Mein Noodles at home, packed with fresh veggies and healthy ingredients, in less than 15 minutes! Or try Vegetarian Chow Mein for an easy healthy dinner recipe.

Kung Pao Chicken

Kung Pao chicken is a Chinese chicken dish that is stir-fried with crisp vegetables and tossed in a delicious Asian sauce packed with flavour.

Curry Chicken Fried Rice

Flavourful curry chicken fried rice with chicken, mushrooms, peas, rice, and curry flavours is so easy to make in less than 10 minutes on busy weeknights. Serve with a fresh Chinese garlic cucumber salad on the side.

Baked Sesame Chicken

Better than takeout, baked sesame chicken with vegetables is delicious, flavourful, sticky and saucy. This healthier Chinese dish is quick and easy to make.

Vegetarian Chow Mein

Better than takeout, quick easy stir-fried vegetarian chow mein is packed with vegetables and coated in a delicious savoury sauce. Make it in 15 minutes.

Filling Salads for a Healthy Dinner

Chicken Garden Salad with Ranch Dressing

Chicken garden salad with ranch dressing is fresh, healthy, hearty, and colorful. It's a filling and wholesome lunch or dinner that is versatile too. You can't get a healthy lunch idea than a fresh salad.

Grilled Shrimp Salad

Grilled shrimp salad is a quick and easy, healthy summer meal that is loaded with fresh, flavorful ingredients, all tossed in an easy homemade dressing.

Asian Chopped Salad

Asian chopped salad is a delicious and colorful salad, loaded with refreshing crisp vegetables, plant-based protein, and a homemade creamy sesame dressing.

Chickpea Greek Salad

Chickpea Greek salad is a fresh, healthy, vibrant, and colorful salad, packed with traditional Mediterranean ingredients, superfoods, and nutrients.

Quinoa Spinach Salad

Take a bite into this refreshing, gluten-free quinoa and spinach salad bursting with colourful tomatoes, cucumbers and raisins.

Shrimp Taco Salad

Shrimp taco salad with cilantro lime dressing is flavourful, delicious, and easy to make. It has all the fixings and of shrimp tacos, but without the mess.

Greek Chicken Salad

Greek chicken salad is fresh, healthy, and delicious, packed with classic Mediterranean flavors. Perfect as a light lunch or dinner, or for meal prep.

Easy Healthy Dinner Tips

Make ahead and freezer-friendly. You can make some of these easy healthy dinners ahead of time and store in the refrigerator for a few days or in the freezer for up to 3 months.
Prep in advance. You can also make things easier by prepping ingredients in advance and storing in the fridge until ready to use. Check the individual recipes for full make ahead and storing instructions.
How to reheat. Most of the leftovers can be reheated either in a preheated oven or air fryer at 300F for 10-15 minutes until warmed through, on the stovetop over medium to low heat for about 5-10 minutes until warmed through, or in the microwave in 20-second increments until warmed through. If heating from frozen, let it thaw first and then reheat. Refer to each recipe for full reheating instructions

More Popular Dinner Ideas

Did You Make Any of These Healthy Dinner Recipes?

Please leave a comment and rating below, and let me know what you thought of this round up of the best healthy dinner ideas we have to offer. 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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Gingerbread Truffles

Gingerbread truffles are the easiest holiday dessert that you can make with just three simple ingredients. These ginger cookie balls are packed with crushed gingersnaps and cream cheese, then coated with rich white chocolate. With a crunchy chocolate exterior, and a creamy, soft center, it's no wonder everyone loves them. Plus, it's a no bake dessert that is really easy to make ahead, stores well, and is freezer-friendly too.

Why You'll Love Gingerbread Truffles

So easy to make with just 3 ingredients. These gingerbread cookie balls might just be the easiest holiday treat to make. The cookie mixture takes literally one minute to whip up with just 3 ingredients before you are ready to roll them into balls. It's a no bake recipe that just needs time to chill.
The best way to use leftover cookies. I always make extra gingersnaps this time of year for this very reason. You can turn them into white chocolate gingerbread truffles or use them for a cheesecake crust. Their harder texture is perfect for crushing into truffles, but any ginger cookie can work. Try this with are Gingerbread Cookies, Soft and Chewy Ginger Cookies, and even a leftover Gingerbread House.
Perfect holiday treat to gift to family and friends. When it comes to holiday baking, its all about gingerbread and holiday spices. No bake gingerbread truffles are a great make ahead treat that stores really well for weeks in the fridge and months in the freezer. Which makes them a great Christmas Dessert to include in a Holiday Cookie Box.

Ingredient Notes

To make these easy no bake gingerbread truffles, you will need the following ingredients (full quantities in the recipe card below):

gingersnaps - I used my leftover gingersnap cookies to make these truffles. You can also use leftover Ginger Molasses Cookies, Gingerbread Cookies, Gingerbread House (remove any candies or icing first), or golden Oreos to make Gingerbread Oreo Truffles instead.
cream cheese - you will need to use softened cream cheese. I suggest setting out your block of cream cheese for at least 30 minutes before starting.
white chocolate - I used pure white chocolate to coat the gingerbread truffles. You can also use white candy melts which are easier to work with. These truffles are also topped with a sprinkle of extra crushed gingersnaps. You could also top with sprinkles instead.

You will also need a food processor, small cookie scoop or tablespoon measuring spoon, and half sheet baking pan.

How to Make the Best Gingerbread Truffles

Make the cookie mixture. Add gingersnap cookies to a food processor and mix on low until crumbled. You can also transfer cookies to a large ziploc bag, seal the bag, and roll a rolling pin on top to crush into crumbs. Add cream cheese and pulse mix until combined.

Roll into balls. Use a small cookie scoop to take a tablespoon of the mixture and use your hands to roll into balls. Place on a large half sheet baking pan lined with parchment paper or a silicone baking mat.
Chill. Transfer the baking sheet to the refrigerator and chill for at least 30 minutes.
Melt chocolate. Melt the white chocolate in a small bowl. You can melt it by placing the bowl on a steamer basket, over a small pot of boiling water, or melt in the microwave in 30 second increments, stirring between each increment until melted and smooth.

Coat truffles in chocolate. Dip each chilled ball into the melted white chocolate to fully coat and scoop it out with a fork allowing any excess chocolate to drip back in the bowl. Place back on the lined baking sheet. Immediately sprinkle some crushed gingersnaps on top.
Set. Place the coated gingerbread truffle balls back into the fridge to allow the chocolate to set, about 30 minutes to 1 hour.

Recipe Tips and Tricks

How to store: Store gingerbread truffles in an airtight container in the fridge for up to 2 weeks.
How to freeze: Once the chocolate has set, freeze gingersnap truffles in an airtight container or freezer bag for up to 3 months. Allow the gingersnap truffles to thaw overnight in the refrigerator or for an hour or so at room temperature before serving.
Got more gingersnaps? If you have extra gingersnaps that you can't finish, use them as cheesecake crust. You can use it any recipe that calls for graham crackers and crush up gingersnaps instead. See our Cranberry Sauce Swirl Cheesecake.

More Cookie Recipes

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50 Best Christmas Leftovers Recipes

Having a ton of leftovers after an epic Christmas dinner that you spent days and weeks planning for, might just be the best part. In fact, we always make extras just so that we have Christmas leftovers to get us through the next few days. But that doesn't mean that you have to eat the exact same holiday dinner ever night. If you are wondering "what to do with Christmas leftovers", you are in the right place. We are here to help you transform those holiday leftovers into something new and delicious with over 50 of our popular and best Christmas leftovers recipes for everything from leftover ham, leftover roast beef, leftover turkey, leftover roast chicken, and leftover sides like cranberry sauce, mashed potatoes, and mac and cheese.

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Leftover Christmas Ham Recipes

Creamy Ham and Potato Soup

Creamy ham and potato soup is hearty, filling, and so flavourful. This warm and cozy one pot meal is the easiest weeknight meal to make in just 25 minutes. One of my favorite Christmas leftovers recipe for lunch the next day.

Ham and Potatoes au Gratin

Easy creamy ham and potatoes au gratin is a great way to use leftover ham with tender sliced potatoes and a cheesy béchamel sauce. The best comfort food using Christmas leftovers.

Antipasto Skewers

Chop up leftover ham and add it to antipasto skewers. These are a quick, easy, and delicious appetizer with the best parts of a traditional antipasto platter but easier to eat. Perfect to serve on New Year's Eve!

Split Pea Soup

Classic split pea soup is a wholesome, filling, and delicious one pot meal that will warm you up. It's hearty, flavorful, and is loaded with nutrients.

Creamy Chinese-Style Borscht Soup

Creamy and hearty Chinese-style borscht soup is loaded with carrots, potatoes, cabbage, and ham AND is both gluten-free and dairy-free. Serve it with some green onion dinner rolls or salted soft pretzels.

Creamy and hearty Chinese-style borscht soup is loaded with carrots, potatoes, cabbage, and ham AND is both gluten-free and dairy-free. | aheadofthyme.com

Leftover Roast Beef Recipes

Beef Wild Rice Soup

Creamy beef wild rice soup is savory, flavorful, and delicious, packed with vegetables and beef flank steak (or leftover roast beef!), and freezes well.

Beef Noodle Stir Fry

This beef noodle stir fry is the 20-minute dinner that you have been looking for - quick and easy, delicious and flavorful, and so much better than takeout.

Shredded Beef Enchiladas

Shredded Beef Enchiladas are flavorful, saucy, and cheesy. They are easy to make for family dinner using just a few ingredients including leftover beef.

Beef Stroganoff

Beef stroganoff is a delicious, flavorful, and comforting Russian pasta dish that is ready in under 25 minutes. The perfect weeknight dinner.

Pot Roast Soup

This easy Pot Roast Soup is made in 30 minutes with leftover beef and veggies simmered in broth. It's hearty, flavorful, and nourishing comfort food.

Leftover Christmas Turkey Recipes

Turkey Tetrazzini with Spinach

Creamy leftover turkey tetrazzini with spinach is a simple, easy and delicious pasta recipe that is comforting, creamy and cheesy. It's a family favourite way to use Christmas leftovers.

Creamy Turkey Gnocchi Soup

Creamy turkey gnocchi soup is the ultimate comfort food - creamy, rich, and delicious, made with good carbs, clean protein, and veggies in 25 minutes.

Leftover Turkey Fried Rice

Leftover turkey fried rice with turkey, fluffy rice, scrambled eggs, vegetables, and classic Asian seasonings is a one skillet meal made in just 10 minutes.

Leftover Turkey Stuffed Bell Peppers

Leftover turkey stuffed peppers are a nutritious, wholesome and healthy dinner that you can throw together easily and quickly. A total crowd-pleaser and delicious Thanksgiving leftover recipe.

Coconut Turkey Curry

Coconut turkey curry is creamy, rich, and flavorful. This delicious curry is the perfect recipe to make when you have turkey leftovers, ready in 30 minutes!

Creamy Turkey Orzo Soup

Warm and cozy, creamy turkey orzo soup is wholesome, hearty, filling, and flavourful. Make this delicious one pot meal with leftover turkey in 30 minutes. One of my favorite ways to use Thanksgiving leftovers.

Leftover Thanksgiving Turkey Sandwich with Cranberry Sauce

Looking for comfort food in a hand-held serving? You got it! Put those leftovers to good use in this leftover Thanksgiving turkey sandwich with cranberry sauce.

Looking for comfort food in a hand-held serving? Well, put those holiday leftovers to good use and make leftover Thanksgiving turkey sandwich with cranberry sauce! | aheadofthyme.com

Turkey Wild Rice Soup

Wholesome hearty one pot leftover turkey wild rice soup is the most comforting way to use leftover turkey from Thanksgiving turkey dinner. So easy to make.

Buffalo Turkey Wraps

Quick easy buffalo turkey wraps with homemade buffalo sauce are flavorful, spicy, and delicious. A healthy lunch that will keep you full until dinner.

Turkey Potato Chowder

Leftover turkey potato chowder is a creamy, savory, and delicious soup that is loaded with holiday leftovers. Quick and easy, ready in under 30 minutes.

Leftover Roast Chicken Recipes (that also work with Leftover Turkey)

White Chicken Chili

White chicken chili is an easy and delicious one pot meal made with shredded chicken, hearty veggies, and a creamy broth that's loaded with flavor.

Chicken Pot Pie

Homemade chicken pot pie is loaded with a delicious, creamy, savory filling contained by a crispy, buttery, and flaky pie crust. It stores and freezes well.

Chicken Enchiladas

Easy baked chicken enchiladas brings the taste of authentic Mexican food into your kitchen -- saucy, spicy, and savoury. Perfect for a Mexican fiesta on Cinco de Mayo.

Greek Chicken Salad

Greek chicken salad is fresh, healthy, and delicious, packed with classic Mediterranean flavors. Perfect as a light lunch or dinner, or for meal prep.

BBQ Chicken Pizza

ForgForget delivery and make sweet, tangy, and smoky BBQ chicken pizza from the comfort of your own home in under 30 minutes. The easiest weeknight dinner.

Lemon Chicken Orzo Soup

Smooth, hearty and light, one pot lemon chicken orzo soup is pure comfort in a bowl. This family favourite is like chicken noodle soup with a major upgrade. Serve it with some crispy sourdough discard crackers with sesame seeds.

Creamy White Chicken and Spinach Lasagna

Creamy white chicken and spinach lasagna with tender shredded chicken is the most comforting creamiest cheesiest white lasagna. Easy to make ahead & freeze.

Curry Chicken Fried Rice

Chicken Pad Thai

No more takeout when you can make flavourful, restaurant-style, authentic chicken Pad Thai at home in just 10 minutes. It's sweet, savoury, sour and nutty.

Chicken Tortilla Soup

Hearty chicken tortilla soup is a delicious, wholesome and filling soup that you can make in about 30 minutes, packed with classic Mexican flavours.

Butternut Squash Quesadillas with Chicken and Kale

Quick and easy butternut squash quesadillas with chicken and kale is the best fall weeknight meal. It's flavourful, so cheesy, and has the perfect crunch.

Chicken Garden Salad with Ranch Dressing

Chicken garden salad with ranch dressing is fresh, healthy, hearty, and colorful. It's a filling and wholesome lunch or dinner that is versatile too.

Chicken and Rice Soup

Chicken and rice soup is delicious, warm, cozy, and comforting feel-good meal that can warm you up on a chilly day. Easy to make in one pot.

Vietnamese Summer Rolls

Vietnamese summer rolls with chicken are fresh, light, and healthy. This Asian summer snack takes less than 20 minutes to make and easier than you think.

Chicken and Couscous with Sun-dried Tomatoes

Simple, healthy and flavourful chicken and couscous with sun-dried tomatoes is ready in under 30 minutes. The easiest weeknight dinner to make tonight!

BBQ Chicken Stuffed Baked Potatoes

Try this gorgeous combination of BBQ chicken, scallions, cilantro and gruyere for an explosion of flavour in loaded BBQ chicken stuffed baked potatoes.

Leftover Cranberry Sauce Recipes

Cranberry Sauce Swirl Pound Cake

Leftover cranberry sauce swirl pound cake is moist and tender with swirls of cranberry sauce for a sweet and tangy burst of flavour. So easy and delicious.

Instant Pot Cranberry Sauce Chicken

Instant pot cranberry chicken is sweet, tart, savory, and delicious. Make this chicken dinner in the pressure cooker in just 30 minutes. So quick and easy!

Leftover Cranberry Sauce Muffins with Oat Streusel Topping

Don't throw away leftover cranberry sauce, instead create leftover cranberry sauce muffins with an oat streusel topping and enjoy for breakfast or dessert!

Cranberry Brie Bites

Cranberry Brie Bites are quick and easy to make with flaky puff pastry, gooey melty brie, and sweet cranberry sauce. The perfect holiday appetizer.

Cranberry Hand Pies

Cranberry Hand Pies are buttery, flaky, and filled with leftover cranberry sauce. An easy, festive holiday dessert perfect for Thanksgiving or Christmas.

Cranberry Sauce Smoothie

Leftover cranberry sauce smoothie is the perfect drink to make with holiday leftovers. Plus, this sweet and refreshing winter smoothie in ready in minutes.

Cranberry Baked Brie

Cranberry baked brie is a sweet and savory appetizer you need to try this holiday season. It's quick and easy, melty and gooey, and so delicious.

Cranberry Sauce Oat Bars

These cranberry sauce oat bars are basically date squares made with cranberry sauce. Pretty genius right? These oat bars layers together a soft, chewy and buttery crust, tart yet sweet cranberry sauce, and crumbly pecan and oat topping. The best use of Thanksgiving leftovers!

Cranberry Sauce Swirl Cheesecake

Cranberry sauce swirl cheesecake is creamy, smooth, and indulgent. With a gorgeous red swirl on top, it's the perfect holiday dessert for your next party.

Fruit and Yogurt Parfait

Use this recipe and instead of using fruit, use leftover cranberry sauce! Layer cranberry sauce, creamy yogurt and crunchy granola to make this fruit and yogurt parfait for a delicious and healthy breakfast or a simple snack.

Leftover Mashed Potatoes Recipes

Mashed Potato Balls

Mashed potato balls are a delicious appetizer that is crisp on the outside and soft, tender, and cheesy inside. Best way to use leftover mashed potatoes!

Skillet Shepherd's Pie

Skillet shepherd's pie is a savoury and hearty traditional comfort food. With flavourful beef and fluffy potatoes, this cozy meal it will warm you up.

Mashed Potato Soup

Mashed potato soup is one of the best ways to use up leftover mashed potatoes. It's creamy, cheesy, delicious, and ready in under 30 minutes.

Mashed Potato Cakes

Mashed potato cakes are light and fluffy inside, crispy golden outside, and so delicious and flavorful. The best way to use up leftover mashed potatoes!

Potato Dinner Rolls

Potato Dinner Rolls are soft, light, and fluffy. These quick and easy dinner rolls are loaded with leftover mashed potatoes and simple pantry staples.

Leftover Mashed Potato Gnocchi

Give your holiday leftovers new life by turning them into easy and delicious homemade Leftover Mashed Potato Gnocchi!

Baked Mashed Potato Spring Rolls

Baked mashed potato spring rolls combines the comforting flavours and textures of creamy mashed potatoes with a crisp crunchy layer of spring roll heaven.

Homemade Potato and Cheese Perogies

Homemade Potato and Cheese Perogies are comforting, delicious, and satisfying. These cheddar pierogi from scratch as easier to make than you think!

Leftover Brussels Sprouts Recipes

Roasted Brussels Sprouts Pasta

Roasted Brussels Sprouts Pasta is creamy, cozy, and full of caramelized sprouts tossed in a garlic Parmesan sauce. A delicious and easy weeknight dinner.

Roasted Brussels Sprouts Salad

Roasted brussels sprouts salad with creamy potatoes, crispy string beans, tender brussels sprouts, is tossed in a delicious homemade dijon vinaigrette.

Leftover Mac and Cheese Recipes

Fried Mac and Cheese Balls

Fried mac and cheese balls are crispy on the outside, creamy and cheesy on the inside, and have the perfect crunch. Best way to use leftover mac and cheese.

Christmas Mains to Make for Leftovers

Ham - Holiday Glazed Bake Ham or Pineapple Glazed Ham Slices.
Pork - Roasted Pork Tenderloin, Honey Glazed Roast Pork, Glazed Honey Balsamic Pork Chops.
Beef - Roast Beef
Turkey - Juiciest Whole Roast Turkey, Roasted Turkey Breast, Instant Pot Turkey Breast, Slow Cooker Turkey Breast, Instant Pot Turkey Roast, Asian Five-Spice Roast Turkey, Roasted Turkey Legs, or Soy Glazed Braised Turkey Breast with Five-Spice.
Chicken - Dutch Oven Roast Chicken, Instant Pot Whole Chicken, Greek Lemon Garlic Whole Roast Chicken, Roasted Spatchcock Chicken, Pesto Whole Chicken, or Harissa Spatchcock Chicken.
Cranberry sauce - Make Ahead Cranberry Sauce
Mashed potatoes - Creamiest Mashed Potatoes, Garlic Mashed Potatoes with Sour Cream, Mascarpone Mashed Potatoes, Mashed Sweet Potatoes, or Healthy Mashed Potatoes.
Mac and cheese - Baked Mac and Cheese, Stovetop White Cheddar Mac and Cheese, Brie Mac and Cheese, or Butternut Squash Mac and Cheese.

More Popular Recipes

Did You Make Any of These Christmas Leftovers?

Please leave a comment and rating below, and let me know what you thought of these Christmas leftover 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.

HUNGRY FOR MORE? Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram and Pinterest for more recipe updates.

Bacon Wrapped Chicken Bites

Bacon wrapped chicken bites are one of the best appys ever. Tender and juicy chicken is well seasoned and wrapped in delicious bacon that is oven-baked to crisp perfection. These bacon chicken nuggets are simple to make with just a few ingredients but are loaded with flavor - they're savory, salty, and so tasty. You'll love these bacon-wrapped chicken bites, whether they're served at breakfast, lunch, or dinner - and yes, I said breakfast!

Why You'll Love Bacon Wrapped Chicken Bites

More bacon, please! Bacon wrapped chicken is a crave-worthy recipe, and these little chicken bites give you more bacon in every bite. With crispy oven-baked bacon wrapped around each nugget of chicken, they are the perfect appetizer for any occasion, especially on game day.
Quick and easy. These bacon wrapped chicken bites are ready in less than 40 minutes, and you only need about 10 minutes to actually prepare them. We love quick and easy recipes around here. It's kind of our thing.
Fun to eat. Anything in bite form is an enjoyable meal and takes less effort to eat. These chicken bites are easy to serve, fun to eat, and totally kid-friendly. What more is there to ask for?

Ingredients and Substitutions

To make these delicious bacon wrapped chicken bites, you will need the following ingredients (full quantities in the recipe card below):

chicken breasts
brown sugar
salt
paprika
garlic powder
cayenne pepper - optional, for a spicy kick.
bacon strips
maple syrup - you can also substitute with honey.
ground black pepper

You will also need measuring spoons, mixing bowl, and a quarter sheet baking pan.

How to Make the Best Bacon Wrapped Chicken Bites

Season the chicken. In a mixing bowl, stir together all seasoning (brown sugar, salt, paprika, garlic powder, and cayenne, if using) until evenly combined. Add chicken and toss well to coat. Set aside.

Assemble. Cut each bacon strip in half crosswise (about 5-inches long) and wrap around each seasoned cubed chicken (There is no need to secure the wrapped chicken bites with toothpicks).
Bake. Arrange the wrapped chicken bites on a parchment-lined quarter sheet baking sheet and brush them with maple syrup and a sprinkle of black pepper to taste. Bake for 25-30 minutes until bacon is crisp.

How to Cook Bacon Wrapped Chicken Bites in the Air Fryer

Preheat the air fryer to 375 F, about 3 minutes. Place bacon chicken nuggets in a single layer in the air fryer basket. Air fry for 15-18 minutes until the bacon is crispy and the internal temperature for the chicken reaches 165 F as read on a meat thermometer.

Recipe Tips and Tricks

Get crispier bacon: If you love crispy bacon, you can finish the bacon-wrapped chicken bites up in the oven on the broil setting on high for 1-3 minutes. But keep a close eye on them because they can start to burn quickly!
How to store: Keep leftover bacon wrapped chicken bites in an airtight container for up to 3-4 days in the refrigerator.
How to reheat: Reheat cold chicken bites in a 400F preheated oven for 10-15 minutes until warmed through, or in the air fryer for 5-10 minutes. You can also reheat them in the microwave if you're in a rush. Place in a bowl and cover with microwave-safe plastic wrap. Microwave on medium heat for 1-3 minutes until you see the steam rise and fog up the plastic wrap.
How to freeze: These chicken bites also freeze well. You can freeze them either assembled and uncooked OR cooked. Freeze in a single layer on a baking sheet until hard, about 1-2 hours, then transfer to a freezer bag or airtight container and freezer for up to 3 months. Bake them from frozen in a 400 F preheated oven for about 45 minutes, or for 20-30 minutes if cooked.

More Chicken Recipes

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45 Best Keto Recipes

Looking for keto and low carb recipes that are delicious, flavorful, and fall in line with the keto diet? It can be a challenge trying to find recipes that work, but I am here to make it easier for you to keep up with this trend with over 45 of our most popular and best keto recipes including many quick and easy options for busy weeknights, from meat to fish, soup to salad, and more. So whether you are craving creamy stovetop chicken (or shrimp), low carb air fryer dinners, flaky salmon, sheet pan dinners, or stuffed peppers, you will find a low carb keto dinner idea for you here.

What is the Keto Diet?

The Keto Diet (also known as Ketogenic Diet) has been around since the 19th century and was first introduced to help treat diabetes. It is an eating plan where you eat meals that are high in fat and protein, and low in carbohydrates. This diet helps the body achieve ketosis is a a state where the your body starts using fats as the primary source of energy instead of carbs.

Food that are eaten in the keto diet are meat, fish, eggs, most dairy (but not all), nuts and seeds, low carb vegetables, herbs, spices, and healthy oils.

Foods that are avoided in a keto diet are grains, sugary foods, fruits, beans and legumes, root vegetables like potatoes, low fat or sugar-free diet foods, unhealthy fats, and alcohol.

Best Keto Recipes

Baked Souvlaki Chicken Breast

Juicy, tender, and moist, baked chicken breast with the best classic Greek souvlaki marinade is the most flavorful and delicious chicken dinner in under 30 minutes. Serve it on its own or in a Greek Chicken Salad.

Surf and Turf Steak and Lobster Tails

Fancy, restaurant-quality surf and turf is super easy to make with fresh lobster tail and tender rib-eye steak with a delicious garlic butter sauce. This is one of my go to New Year's Eve dinner ideas when I want to impress.

Greek Salmon

Greek salmon is delicious, flaky, and tender. This healthy oven-baked salmon is packed with Mediterranean flavors and is ready in just 20 minutes.

Creamy Garlic Shrimp

Creamy garlic shrimp is a delicious, quick and easy 15-minute meal (including prep!) that you need to include in your weeknight dinner meal plan or for a fancy New Year's Eve dinner.

Leftover Turkey Stuffed Bell Peppers

Leftover turkey stuffed peppers are a nutritious, wholesome and healthy dinner that you can throw together easily and quickly. A total crowd-pleaser and easy way to use leftover turkey or chicken.

Spinach and Feta Quiche with Cauliflower Crust

Spinach and feta quiche is healthy and gluten-free with a keto cauliflower crust and savoury vegetarian filling. Serve for breakfast, lunch or dinner.

Baked Caprese Chicken

Baked caprese chicken is tender, juicy, and delicious, topped with burst tomatoes, mozzarella cheese, fresh basil, and a drizzle of balsamic glaze.

Tomato Basil Soup

Homemade tomato basil soup is comforting, rich, and smooth. This cozy soup is easy, flavourful, and nourishing, making it so much better than canned.

Instant Pot Whole Chicken

Instant pot whole chicken with gravy is tender, juicy, and flavorful. It's the fastest way to cook a whole rotisserie chicken for dinner in just 40 minutes.

Shrimp Scampi with Zucchini Noodles

Shrimp scampi with zucchini noodles is filling, yet surprisingly light! Since we are using fresh zucchini noodles, you will feel no guilt in sopping up the sauce with an extra crusty piece of bread!

Beef Taco Salad

Beef taco salad is a simple, filling, and delicious meal loaded with your favorite taco fillings, and a creamy lime dressing. Make it in 20 minutes. Leave out the corn and tortilla chips to keep it keto.

Chicken Madeira

Chicken Madeira with sautéed mushrooms and tender crisp asparagus is topped with melty mozzarella cheese. Cheaper and better than the Cheesecake Factory!

Baked Zucchini Boats with Marinara and Cheese

Baked zucchini with marinara and melted cheese is so quick and easy to make. It's vegetarian, gluten free, and packed with flavour. It's basically pizza but on a zucchini.

Baked zucchini with marinara and melted cheese is about to save your weeknight dinner routine. It’s vegetarian, gluten free, and packed with flavor. | aheadofthyme.com

Garlic Butter Salmon

Tender, flaky, flavorful garlic butter salmon is well-seasoned, seared to perfection, and basted until juicy. Quick and easy to make in 20 minutes.

Indian Butter Chicken

Better than takeout, make easy Indian butter chicken in just 30 minutes, with a creamy tomato-based sauce, charred chicken, and incredible spice + flavour.

The Best Ribeye Steak

Better than the steakhouse, the best tender and juicy ribeye steak with a perfect seared crust is garlicky, buttery and packed with so much flavour. Serve with a side of Brussels Sprouts for a delicious New Year's dinner idea.

Skillet Chicken with Lemon Garlic Sauce

Delicious creamy skillet chicken with lemon garlic sauce is a one-skillet meal that is ready in 30 minutes. It's garlicky, saucy, creamy, and so flavourful. Bread is a must to dip into this delicious sauce. Try pull apart garlic bread or easy no yeast biscuits.

Air Fryer Mexican Shrimp

Air fryer Mexican shrimp is juicy, tender, fresh, and delicious. It's packed with classic Mexican flavors and ready in just 10 minutes. So quick and easy.

Creamy Cauliflower and Garlic Soup

A handful of ingredients and a few simple steps makes creamy cauliflower and garlic soup one of the easiest and tastiest soups ever. You don't want the season to pass without trying this one. Serve it with an easy tomato bruschetta on the side.

Air Fryer Chicken Breast

Air fryer chicken breast is crispy on the outside, juicy and tender inside, and packed with flavor in every bite. Quick and easy dinner on busy weeknights.

Shakshuka

Shakshuka is a quick and easy, one-pan Middle Eastern classic with a savory saucy tomato-vegetable base and perfectly poached eggs on top.

Miso Garlic Chicken Wings

Baked miso garlic chicken wings are crispy, delicious, and easy to make. They're marinated in a savoury Asian marinade, and cooked in the oven or air fryer.

Greek Chicken Salad

Greek chicken salad is fresh, healthy, and delicious, packed with classic Mediterranean flavors. Perfect as a light lunch or dinner, or for meal prep.

Seared Scallops

Garlicky, buttery, and perfectly seared scallops take less than 10 minutes to prep and cook. It's the easiest fancy, restaurant-grade meal to make at home.

Sheet Pan Chicken Fajitas

Greek Lemon Garlic Whole Roast Chicken

Easy Greek lemon garlic whole roast chicken is tender, juicy and succulent with the crispiest skin. Prep this flavourful one pan meal in just 15 minutes.

Pan-Fried Lemongrass Chicken

Aromatic Asian pan-fried lemongrass chicken is healthy, gluten-free, and takes less than 25 minutes to prep and cook. Now that's what I call the perfect weeknight meal.

Spring Vegetable Frittata

Spring vegetable frittata is a delicious breakfast or served at any time of the day. It's a one-pan meal that starts on the stove and moves to the oven.

Miso Black Cod (Sablefish)

Flaky, oily, and tender, miso black cod (or sablefish) packed with delicious Asian flavours is an indulgent meal that's as healthy as it is delicious.

Garlic Shrimp Skewers

Garlic shrimp skewers are delicious and full of fresh flavor. These quick and easy kabobs can be grilled, baked or air fried for an easy summer dinner.

Spring Vegetable Stir Fry

Quick and easy spring vegetable stir fry is made with delicious seasonal vegetables, packed with savoury and salty flavour, and takes 10 minutes to cook. Leave out the carrots to keep this keto and serve it over cauliflower rice.

Thai Coconut Red Curry with Prawns

Better than takeout, Thai coconut red curry with prawns is easy, quick, and full of so much flavour! Cook this perfect weeknight dinner in just 15 minutes!

Roasted Spatchcock Chicken (Butterflied Chicken)

Quick and easy roasted spatchcock chicken (butterflied chicken) seasoned with garlic and thyme is juicy, tender, delicious and flavourful with minimal prep. Serve with some garlic green beans.

Skillet Chicken Fajitas

Skillet chicken fajitas are a light, fresh, and sizzling dish bursting with flavour, packed with colorful vegetables, and wrapped in warm tortillas or with a side of Cilantro Lime Rice.

Almond-Crusted Halibut

You won't believe how easy it is to make fresh, flavourful and delicious almond-crusted halibut with lemon garlic butter this season.

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.

Roasted Balsamic Chicken with Cranberries

If you're scrambling to figure out dinner with less than 30 minutes on hand, this sweet and tangy roasted balsamic chicken with cranberries will save the day. Serve with some creamy mashed potatoes or garlic mashed cauliflower.

Roasted Pork Tenderloin

Quick easy roasted pork tenderloin with sauce is juicy, tender, and flavorful. Ready in 30 minutes, it's perfect for busy weeknights or a holiday dinner. To keep it keto, skip the extra sauce.

Grilled Shrimp Salad

Grilled shrimp salad is a quick and easy, healthy summer meal that is loaded with fresh, flavorful ingredients, all tossed in an easy homemade dressing.

Chinese Hot Pot at Home

Chinese hot pot at home is a warm, comforting social meal to enjoy with family or a small group of friends for Chinese New Year. It's delicious, easy to prepare, and customizable to make it completely vegetarian by leaving out any meat.

Slow Cooker Turkey Breast

Soft, tender and juicy slow cooker turkey breast with the crispiest skin and fresh fall herbs is the easiest way to cook a turkey this holiday season. Serve it with make ahead cranberry sauce.

More Popular Dinner Ideas

Did You Make Any of These Keto Recipes?

Please leave a comment and rating below, and let me know what you thought of this round up of the best keto recipes we have to offer. 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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Cake Mix Cookies

Cake mix cookies are the easiest way to bake cookies. These soft and chewy cookies are made with just three simple ingredients and are ready to eat in 20 minutes (no chilling required!). Plus, you can customize them in endless ways by mixing and matching different cake mix flavors with add-ins like chocolate chips, M&M's, nuts, and sprinkles. They are so much fun to make - and more fun to eat!

Why You'll Love Cake Mix Cookies

Soft and chewy. One of the best things about cake mix cookies are that they have the best texture - soft, fluffy, and pillowy. These cakey cookies are seriously the best way to transform a box cake mix.
Quick and easy. Cake mix cookies are also super easy to make with just 3 to 4 ingredients and require no chill time. Which means that you can make the cookie dough, scoop them out and pop into the oven, and enjoy your cookies less than 20 minutes later.
Completely customizable. You can use this recipe to transform any flavor of cake mix into cookies. Plus, when you consider different kinds of add-ins to include (or not include), then the options truly become endless. We made our three favorite cake mix cookies - double chocolate, red velvet, and M&M.

Ingredients and Substitutions

To make these easy cake mix cookies, you will need just 3-4 ingredients (full quantities in the recipe card below):

box cake mix - you can use any flavor of cake mix in this recipe. Try vanilla, chocolate, red velvet, carrot cake, funfetti, or lemon.
eggs
vegetable oil - feel free to substitute with melted butter.
add-ins - add-ins are totally optional, and you can add in whatever you'd like. Try chocolate chips, M&M's, nuts, peanut butter chips, chopped chocolate bars, mini Reese's pieces, sprinkles, or dried cranberries.

You will also need measuring cups and spoons, mixing bowls, hand mixer (or stand mixer), cookie scoop, half sheet baking pan, and silicone mat, and wire cooling rack.

How to Make the Best Cake Mix Cookies

Make the cookie dough. In a large mixing bowl, combine cake mix, eggs, and oil. Use a rubber spatula and stir together until combined. You can also use a hand mixer or stand mixer to beat together on low speed. Fold in any extra add-ins if using (such as chocolate chips, M&M's, or nuts), reserving about ¼ cup for the tops.
Scoop cookies. Line a large half sheet baking pan with a silicone baking mat or parchment paper. Use a medium cookie scoop to scoop out the cookie dough, and place it 2-inches apart on the prepared baking sheet. Press in the remaining add-ins on top.
Bake. Bake in a 350F preheated oven for 9-11 minutes, until cookies are set and lightly golden on the edges. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.

Storing and Freezing Instructions

How to store: Store cake mix cookies in an airtight container at room temperature for up to 4 days.
How to freeze: You can also freeze the cookies for up to 3 months in an airtight container or freezer bag.
How to freeze cookie dough: If freezing cookie dough, I would suggest scooping them out first and placing on a cookie sheet about 1-inch apart. Then freeze until hard, about 1 hour. Transfer to freezer bags or airtight container and freeze for up to 2 months. When ready to bake, place the cookie ball on a baking sheet and allow it to thaw in the refrigerator overnight. Then, allow the cookies to come to room temperature while the oven is preheating, and bake.

FAQ and Recipe Tips

Can you make this with an 18.25 ounce box of cake mix?

Absolutely. Just increase the oil to ½ cup.

What combinations of cake mix and add-ins go well together?

You can make any combination of cake mix to add-ins that you would like and create something new. Some popular options are:

Vanilla cake mix - with chocolate chips, M&M's, or sprinkles.
Chocolate cake mix - with chocolate chips, white chocolate chips, nuts, chopped chocolate bars, or peanut butter chips.
Red velvet cake mix - with white chocolate chips.
Carrot cake mix - with white chocolate chips and/or chopped pecans or walnuts.
Lemon cake mix - with white chocolate chips.

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Roast Beef

Homemade roast beef is tender, juicy, and delicious. It's a lot easier to make at home than you think! Marinated beef is roasted on high heat, and slow cooked on low heat to result in the best texture - perfect browned crust on the outside, and tender, moist, and juicy locked inside. This classic Sunday roast with vegetables is well-seasoned and packed with flavor. If you've never cooked roast beef before, this is the recipe for you. It's easy to follow with tips to help you achieve the best possible roast beef, whether you're a veteran cook or a novice in the kitchen.

Why You'll Love Roast Beef

The perfect roasting technique. For this roast beef, you'll cook it at a high temperature for a short amount of time to achieve browning and flavor. Then, you'll switch to the low and slow method for a tender, juicy, irresistible roast beef. Once you try this method, you'll realize that there is no other way to cook roast beef.
It elevates beef to the next level. Roast beef is a great technique for any cut of meat, but I especially enjoy it with less expensive cuts (you can even use this recipe with a rump roast). Roasting beef this way completely alters cuts known for their chewiness. Instead, you get tender, juicy, delicate, tasty roast beef!
You can repurpose leftovers easily. Serve this roast beef for a holiday dinner or on a special occasion, but keep leftovers for soups, salads, sandwiches, and pasta the next day. i can eat it as a roast or on a sandwich. My favorites are in a Beef Wild Rice Soup or Beef Straganoff.

Ingredients and Substitutions

To make juicy and tender Roast Beef, you will need the following ingredients (full quantities in the recipe card below):

beef - I recommend round roast or top sirloin.
olive oil
salt and pepper
rosemary - you can also substitute with fresh thyme or sage.
Italian seasoning
garlic
vegetables - we roast this beef with vegetables including onions, carrots, and potatoes.
balsamic vinegar - add flavors to the vegetables.

You will also need measuring cups and spoons, mixing bowl, and roasting pan.

How to Make the Best Roast Beef

Prepare the beef. Use a paper towel to pat dry the round roast completely dry. Generously rub oil, salt, pepper, rosemary, Italian seasoning, and garlic evenly over the roast. Set aside for at least 30 minutes or refrigerate overnight. When ready to cook, it's ideal to bring the marinated beef to room temperature to achieve even cooking and juicier meat.
Prepare the vegetables. In a large mixing bowl, add onions, carrots, potatoes, oil, salt, pepper, and balsamic vinegar. Toss well to coat.
Bake. Place the roast in a roasting pan with a rack in it and spread the vegetables around evenly. Bake in a 425F preheated oven for 20 minutes, then reduce the heat to 350F and continue cooking for 1.5 hours until the internal temperature reaches 140 F for medium rare doneness. For medium doneness, the target temperature should be 155 F, about 2 hours. Check doneness using a digital meat thermometer inserted deep into the meat.
Rest. Remove the roasting pan and cover with aluminum foil to keep the meat moist. Let the beef roast rest for 15-20 minutes. Resting after cooking helps the juices redistribute into the meat as the internal temperature continues to rise a bit while resting
Serve. Slice and serve with the roasted vegetables.

How to Cook Roast Beef in the Instant Pot

Turn on the Sauté function on high on the Instant Pot (pressure cooker) and sear the marinated beef until browned on all sides, about 5-7 minutes. Set aside on a plate.
In a large mixing bowl, add onions, carrots, potatoes, oil, salt, pepper and vinegar. Toss well to coat and transfer into the pot.
Add 1 cup of water or beef broth. Place the roast rack in the pot and arrange the beef on top. Seal the lid and turn the steam release knob to SEAL position. Pressure cook for 5 minutes. Once the time is up, quick release the remaining pressure by turning the steam release valve to the venting position.
Set the instant pot to "Keep Warm" and let the roast beef rest in the pot until the internal temperature reaches 140 F for medium rare doneness. For medium doneness, the target temperature should be 155 F, about 15-20 minutes. Make sure to check the temperature every 5 - 10 minutes using a meat thermometer until you achieve your desired doneness.

How to Serve Roast Beef

This recipe is made with roasted vegetables, but you can choose to skip that part if you want. Either way, you can serve roast beef with almost any side. From potatoes, to rice, to salad. Some of my favorites are:

Storing Instructions

How to store: Keep leftover roast beef in an airtight container in the fridge for up to 3 days.
How to freeze roast beef: You can freeze roast beef whole or in portions. I recommend slicing it before freezing and separating it into portioned servings in airtight containers or freezer bags so that it's easier to defrost when you want it. Roast beef will stay good for up to six months in the freezer.
How to reheat: Place leftover roast beef in a preheated 350F oven for 10-15 minutes until warmed through.

More Beef Recipes

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Gingersnaps

Crispy Gingersnaps are a classic holiday cookie that need to go on your holiday baking list this Christmas. These thin and crispy ginger molasses cookies are loaded with festive holiday spices and that classic molasses flavor. They have the best texture with a chewy centre and a classic crunchy snap. The best part? This is a no chill cookie dough recipe, meaning that these gingersnap cookies are quick and easy to make and ready to enjoy in just 25 minutes (including prep!).

Why You'll Love These Gingersnaps

They have the best thin and crispy texture. Gingersnap cookies are given their name because they should literally snap when you eat them. These cookies are crispy, chewy, and crackly - all the things that classic gingersnaps should be. If you are looking for a soft and thick ginger molasses cookie, try out Soft and Chewy Ginger Cookies. They have the same flavor as Gingersnaps but with a softer texture.
Quick and easy cookies. Gingersnaps are one of my favorite cookies to bake because they are so quick and easy to make. The batter comes together in less than 10 minutes, and then it's ready to pop into the oven for about 15 minutes. That's right, there is no chill time required! These are perfect when you are craving a last minute sugar fix, especially because you likely have all the ingredients at home if you have been doing some holiday baking already.
Perfect holiday cookie. When it comes to holiday cookies, anything gingery comes to mind. We love to include these classic Christmas cookies in a Holiday Cookie Box to gift to family and friends. Some of other favorite ginger cookies to bake are Gingerbread Cookies, Gingerbread Biscotti, Gingerbread Linzer Cookies, and let's not forget a Gingerbread House.

Ingredient Notes

To make these easy crispy gingersnaps, you will need the following ingredients (full quantities in the recipe card below):

butter
sugar - we use sugar in the cookie dough and for rolling the cookies to ensure an extra crunchy and crackly top.
molasses - molasses is what gives these gingersnaps their signature taste and cannot be substituted. You will need to use unsulfured molasses (made from sugar cane), as backstrap molasses is too bitter to be used in these cookies.
egg
all-purpose flour
baking soda
spices - we use a combination of ground ginger, cinnamon, and nutmeg. You can choose to leave the nutmeg out or substitute with ground cloves depending on your taste preferences.
salt

You will also need measuring cups and spoons, mixing bowls, hand mixer (or stand mixer), cookie scoop, half sheet baking pan, and silicone mat.

How to Make the Best Gingersnaps

Make the cookie dough. In a medium mixing bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, and salt. Set aside. In a large mixing bowl, use a hand mixer (or stand mixer) to cream together the butter and sugar until light and fluffy, about 2 minutes. Add in the egg and molasses beat until incorporated. Add in the dry ingredients and beat until just combined, and a firm dough is formed.

Coat the cookies. Transfer the remaining sugar into a small bowl. Then, use a cookie scoop to scoop out 1-2 tablespoons of cookie dough at a time, and roll into 1-inch ball. Roll the cookie ball into the bowl of sugar to fully coat it. Place on a half sheet baking pan lined with a silicone baking mat or parchment paper, spaced 2-3 inches apart. You will have to bake in multiple batches, or freeze some uncoated cookie balls to bake later.
Bake. Bake in a 350F preheated oven for 15 minutes until the edges are set and the tops are crinkled. Remove from oven and allow the cookies to cool for 5 minutes on the baking sheet. Then, transfer to a wire cooling rack to cool down completely.

Recipe Tips and Tricks

How to use leftover gingersnaps: We love using gingersnap cookies as a cheesecake crust base. You can use it any recipe that calls for graham crackers and crush up gingersnaps instead. See our Cranberry Sauce Swirl Cheesecake. You can also crush them up and make Gingerbread Truffles!
How to store: Store gingersnaps in an airtight container at room temperature for up to 1 week.
How to freeze: Store gingersnap cookies in an airtight container in the freezer for up to 3 months.
How to freeze gingersnap cookie dough: You can also freeze the rolled cookie balls that have not been coated in sugar for up to 2 months. Place them on a baking sheet and freeze until sold, about 1 hour. Then transfer the cookie balls into a freezer bag or airtight container. When ready to bake, simply allow the cookie balls to defrost in the refrigerator, and then bring them to room temperature. Roll in sugar and bake.

More Cookie Recipes

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Chicken Noodle Soup

Homemade chicken noodle soup is a classic feel-good comfort food, especially during the chilly fall and winter months. It's simple, quick, and easy to make it home, not to mention so flavorful with the perfect balance between ingredients. Fresh chicken and broth is cooked in a pot of sautéed vegetables, with pasta noodles and fresh herbs and cooked until soup perfection. Plus, you can save time and use a store-bought rotisserie chicken or leftover chicken from the fridge.

Why You'll Love Chicken Noodle Soup

Chicken noodle soup is a classic. What more is there to say? There is nothing better or more nostalgic than a bowl of chicken noodle soup from scratch. Chicken noodle soup is a staple recipe that most of us grew with in some for or another. And this homemade version is so much better than anything you get from a box or can.
It's a one pot meal. With the holidays approaching, life can become chaotic. We're all familiar with the feeling like there just isn't enough time to shop for ingredients, cook a great meal, and wash the dishes. Luckily with this old-fashioned chicken noodle soup, there's only one pot to clean.
Cooks in 30 minutes. Speaking of time, this easy chicken noodle soup take just 30 minutes to cook, and 10 minutes to prep. Plus, if you use leftover rotisserie chicken, it will take even less time to cook. A protein-packed soup that cooks in just 30 minutes is a fast must-have recipe in your back pocket.

Ingredients and Substitutions

To make this easy Chicken Noodle Soup, you will need the following ingredients (full quantities in the recipe card below):

olive oil
vegetables - onion, garlic, carrots, and celery.
chicken broth - the key to making this soup the best version it can be is to pick a high-quality chicken broth. When I have time, I like to use a homemade chicken broth.
chicken - this chicken noodle soup from scratch is cooked with chicken breast directly in the pot. You can also use cooked leftover rotisserie chicken, shredded chicken, or leftover turkey instead.
pasta
fresh herbs - dill and parsley.
salt and pepper
lemon juice - optional, for serving.

You will also need measuring cups and spoon and a 4 quart Dutch oven.

How to Make the Best Chicken Noodle Soup

Sauté aromatics. Heat oil in a 4 quart Dutch oven or large pot over medium-high heat until the hot oil sizzles, about 1 minute. Add onion, garlic, carrots, and celery. Sauté until tender, about 5-7 minutes.
Add chicken. Add chicken broth and chicken breasts. Cover the lid and bring it to a simmer over medium heat until chicken is cooked through, about 12-15 minutes. (If using cooked chicken, just cook until warmed through, about 5 minutes). Remove the chicken and shred into small pieces with 2 forks. Once shredded, transfer back into the pot and mix evenly. (If you use cooked shredded chicken, you can skip this step).
Add noodles. Add noodles and cook until al dente according to the package instructions, stirring occasionally, about 6-8 minutes.Turn off the heat and stir in dill and parsley. Season with salt and pepper to taste.
Serve. Serve immediately and drizzle with lemon juice if desired.

What to Serve with Chicken Noodle Soup

Serve homemade chicken noodle soup with a sandwich, salad, or a side of bread for dipping. Here are some of my favorites:

Recipe Tips and Tricks

How to store: Store chicken noodle soup in the same pot you cooked it covered with the lid, or transfer to an airtight container. It will stay good in the fridge for up to 3-4 days. My advice? If you're not sure if you'll eat it fast enough, freeze it right away. This way, it's guaranteed to be fresh when you are ready to eat it.
How to freeze: Love chicken noodle soup? Save some for next week (and next month)! This chicken noodle soup freezes beautifully. Portion into freezer bags or airtight containers and freeze for up to 4-6 months. When ready to eat, thaw overnight in the fridge.
How to reheat: Reheat on the stove over medium-low heat until warmed through, about 5-10 minutes. You can also reheat a bowl in the microwave in 20 second increments until warmed through.

More Chicken Soup Recipes

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Star Bread

This pull-apart star bread is buttery, sugary, and delicious. It is a work of art that tastes as good as it looks. The best part? It might look hard or intimating to make but it's actually incredibly easy! With this step-by-step recipe, anyone (beginners included) can bake an amazing loaf of this holiday bread, even if you've never made bread from scratch. Serve it as a holiday dessert, breakfast or brunch, or just to snack on throughout the day.

Why You'll Love Star Bread

It's an impressive showstopper. Let's be honest. It feels good to say "I made that" when someone compliments how beautiful the centerpiece of the holiday dessert table is (not to mention delicious too!). This star bread recipe will impress your guests and it will probably impress you too.
A classic holiday dessert. Christmas Star bread gets its name from the 8-pointed star shape that you create. It's usually served as a holiday dessert bread but between you and me, it's a great bread any time of the year.
Easy to follow recipe. Like most bread recipes, there are a lot of steps when making this star bread. You'll need to bear through two proofs, knead and roll out multiple balls of dough, and create the iconic star by layering the dough with filling, cutting, and twisting the ends. Doing it right takes some dedication and attention to detail, but this recipe gives you all the information you need to make it a breeze.
It tastes as good as it looks. Star bread has a unique sugary, buttery taste that is so delicious. Plus, you can completely customize it with different toppings. If you were looking forward to Christmas cookies and treats this year, you'll love your first bite of this sweet star bread - and every bite after.

Ingredients and Substitutions

To make these festive Christmas Star Bread, you will need a few simple ingredients (full quantities in recipe card below):

milk
sugar
instant yeast - you can also use active dry yeast, but let it sit in the milk mixture for 5-10 minutes first to activate the yeast.
egg
butter
all-purpose flour
salt
egg - this is for the egg wash on top which helps give the bread a golden crust.
brown sugar filling - made with softened butter and brown sugar. You could also add some cinnamon for a cinnamon star bread.

This star bread recipe is made with a classic butter and brown sugar filling, but you can totally customize it make it your own. Consider adding these star bread fillings:

finely chopped nuts
cinnamon, nutmeg, ginger, or pumpkin pie spice
chocolate or nutella
jam or jelly
apple butter or pumpkin butter

You will also need measuring cups and spoons (or kitchen scale), mixing bowl, parchment paper, and half sheet baking pan.

How to Make the Best Star Bread

Prepare the dough. In a medium mixing bowl, whisk together milk, sugar, yeast, and egg until smooth. In a large mixing bowl, add flour, butter and salt and mix well with a spatula. Pour in the wet mixture and stir well to combine until it forms a shaggy dough, scraping down the sides of the bowl (there should be no dry flour particles visible).
Knead the dough. Knead the dough on a clean lightly floured surface for 5 minutes until it changes from a sticky shaggy dough into a smooth and soft dough ball. Apply a little bit of oil or butter in your hands if needed.
- A well kneaded dough is smooth and can hold its shape. Also, when you give the dough ball 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 minutes.
First rise. Cover the bowl with plastic cling wrap and let the dough rise at room temperature (preferably in a warmer area) for 1 hour until doubled.

How to Shape Star Bread

Flatten the dough and divide it into 4 equal pieces with a bench scraper. Shape into smooth balls by cupping the dough in your palm and making circular motions. It should take less than 30 seconds to roll each piece into a smooth ball.

Use a rolling pin to roll each dough ball into a 10-inch circle, approximately. Place one dough circle on a piece of parchment paper. Spread 2 tablespoons of butter and 2 tablespoons brown sugar evenly on top.

Stack the next dough circle on top and stretch it so that the two dough circles align on the edges. Spread the same amount of butter and sugar on top.
Repeat the step until 4 layers of dough are stacked evenly with the filling (the top layer will not have any butter or sugar on top).
Place a 3-inch round object such as a round cookie cutter or rim of a glass in the center to make an indent, which becomes the center of the star.

Cut the dough into 16 evenly spaced strips with a pizza cutter or knife. Make sure all the layers are cut through.
Take two strips at a time and twist them away from each other twice, then press the two bottom ends together to make a point. Repeat the twisting until the star bread forms 8 points.

Second rise: Cover the star bread loosely with plastic cling wrap and let rise at room temperature for 30 minutes until almost doubled.

How to Bake Christmas Star Bread

Transfer the star bread with the parchment paper onto a large half sheet baking pan. Brush with egg wash evenly on top.
Bake in a 350F preheated oven for 25 minutes until the top turns golden brown.
Allow the star bread cool for 10 minutes, then serve. Dust with confectioners' sugar on top (optional).

Recipe Tips and Tricks

Don't skip steps: When baking bread, every step is essential. So, don't rush it and don't skip any steps. Make sure to yourself extra time to make this star bread if it's your first time.
Storage instructions: Keep star bread at room temperature in an airtight container for 1-2 days or in the refrigerator for up to one week.

More Sweet Bread Recipes

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15 Best Meatball Recipes

When we are looking for a quick, easy, and delicious dinner to make on busy weeknights, meatballs always come to mind. They are typically ready in just 30 minutes, soak up different flavors and seasonings so well so you can completely customize them, and are loved by the whole family - kids and adults alike. So if you are wondering "how to make meatballs", you are in the right place. Today, we are sharing over 15 best meatball recipes including ground beef meatballs, ground turkey meatballs, vegetarian meatballs, saucy meatballs, and more. Serve almost all these meatballs on their own as a bite-sized appetizer on game day, over a bowl of rice, or wrapped in pita bread.

Best Ground Beef Meatballs

Sticky Honey Garlic Meatballs

Sticky honey garlic meatballs are a delicious and flavourful 30-minute meal to add to your weekly dinner rotation. A total crowd pleaser.

Swedish Meatballs

Delicious, comforting homemade Swedish meatballs are seared and smothered in a creamy gravy sauce and taste so much better than IKEA meatballs.

Italian Meatballs

Meatballs are probably my favorite of all ground beef recipes. These quick, easy homemade Italian meatballs are juicy, flavourful, and delicious, simmered in a rich and savoury tomato sauce. Make them in just 30 minutes.

Teriyaki Meatballs

Teriyaki meatballs are our latest go to weeknight dinner - quick and easy to cook in the air fryer or oven, saucy and flavorful, and freezer-friendly.

Greek Meatballs

Baked Greek meatballs are juicy, tender, flavorful, and delicious. They are quick and easy to make in 30 minutes, and freezer-friendly. Serve with tzatziki.

Sweet and Sour Meatballs

Sweet and sour meatballs are quick, easy, delicious, and flavorful, tossed in a vegetable and pineapple stir fry with homemade sweet and sour sauce.

Cranberry Meatballs

Cranberry Meatballs are sticky, sweet and tangy. These delicious bites are the perfect holiday appetizer, or a great way to use up leftover cranberry sauce.

Spaghetti and Meatballs

Quick and easy spaghetti and meatballs is delicious, rich, comforting with tender beef meatballs simmered in a savoury tomato sauce. Make it in 30 minutes.

Lion's Head Chinese Meatballs

Lion's Head Chinese Meatballs are tender and juicy homemade pork meatballs packed with Asian seasonings and tossed in a sweet and sticky sauce.

Best Ground Turkey Meatball Recipes

Sweet Chili Turkey Meatballs

Sweet chili turkey meatballs are delicious, tender and juicy, loaded with classic Thai flavors, and quick and easy to make. Savory, sweet, and tangy.

Thai Turkey Meatballs in Coconut Curry

Thai turkey meatballs in coconut curry are the perfect weeknight dinner when you want something delicious, healthy, flavorful, and satisfying.

Baked Turkey Meatballs

When it comes to weeknight menu planning, baked turkey meatballs reign supreme. Say hello to dinner ready in under 20 minutes from prep to table!

Best Vegetarian Meatballs

Falafel

Homemade falafel are delicious, golden brown and crispy on the outside, fluffy tender and soft inside. Plus, they're vegan, loaded with plant-based protein.

Quinoa Cauliflower and Chickpea Vegetarian Meatballs

Vegetarian meatballs are easy to make with a combination of quinoa, cauliflower, chickpeas and an assortment of spices and herbs, drizzled with a homemade tahini sauce.

Storing and Reheating Instructions

Meatballs store well, reheat well, and are freezer friendly. Refer to each recipe for full storage instructions, but generally:

How to store: Store meatballs in an airtight container and place in the refrigerator for up to 3 days. To reheat, simply reheat in a shallow saucepan on the stove over medium-low heat until warmed through (or in the microwave). You may need to add a little water if it has a sauce that has thickened up too much in the refrigerator.
How to freeze: You can freeze the meatballs before tossing them into any sauce. Cook and let them cool down, then transfer into a freezer-safe airtight container or freezer bag and store in the freezer for up to 3 months.
How to reheat from frozen: Allow the meatballs to thaw overnight in the refrigerator first, then reheat on the stove over medium-low heat until warmed through.

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Candy Cane Cookies

Candy cane cookies are a fun and festive holiday cookie that is perfect for your holiday cookie box or cookie exchange this year. These red and white twist cookies are buttery, crumbly, sugary with a hint of peppermint for that classic candy cane flavor. Plus, they are easy to make in one bowl with just a few pantry staple ingredients. These Christmas cookies store well and last for months in the freezer so you can make a big batch and snack on them all season long.

Why You'll Love Candy Cane Cookies

Easy to make. Candy cane cookies require just a handful of ingredients which are all pantry and refrigerator staples that you will likely have at home, especially if you are a home baker. These cookies do require some chill time, but the cookie dough is easy to make and comes together in one bowl in just under 10 minutes.
Delicious texture and flavor. These cookies are a twist on classic shortbread cookies and literally curmble in your mouth. They are buttery and sugary, with a hint of peppermint for that classic candy cane flavor. It's a candy cane in cookie form.
Festive holiday cookie. If you are looking for a cute and festive cookie that is loaded with holiday flavors, then this is it. It's perfect to include in a Holiday Cookie Box along with some other classic Christmas cookies like Snickerdoodles, Peanut Butter Blossoms, Thumbprint Cookies, Linzer Cookies, and Gingerbread Cookies.

Ingredient Notes

To make festive Candy Cane Cookies, you will need the following ingredients (full quantities in the recipe card below):

butter - use softened butter. The consistency of the butter is important. You want softened butter. Not microwaved butter. Not melted butter. Not hard butter. Give your butter about 1 hour to sit at room temperature for it to become soft.
sugar - we recommend using confectioners' sugar for a melt-in-your-mouth texture.
egg
peppermint extract
vanilla extract
salt
all-purpose flour
red food coloring
granulated sugar - this is optional, to sprinkle on top once baked. You can also sprinkle crushed candy canes on top or both.

You will also need measuring cups and spoons, stand mixer (or hand mixer and mixing bowl), half sheet baking pan and silicone baking mat (or parchment paper), and wire cooling rack.

How to Make the Best Candy Cane Cookies

Make the cookie dough. Cream butter and sugar together using a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer) on medium speed until light and fluffy, about 2 minutes. Add egg, peppermint extract, and vanilla and beat until incorporated. Gradually add the flour and beat on low speed until combined and there are no dry flour particles visible.
Divide and chill. Use your hands to shape the dough into a ball and divide it in half. Shape one half into a disc and wrap it tightly in plastic cling wrap. Add red food coloring to the other half and beat slowly until incorporated. Shape into a disc and wrap tightly in plastic cling wrap. Chill the dough discs for 2 hours, up to overnight.
Shape the cookies. Remove the dough from refrigerator. Take one tablespoon of each dough and roll into a 4-inch strip. Place the one white and one pink strip together side by side. Place them slightly together and twist. Transfer the cookies to the large half sheet baking pan lined with a silicone baking mat, curving one end to shape into a candy cane.

Bake. Bake the cookies in a 375 F preheated oven for 7-9 minutes, until the edges start to set. Sprinkle some granulated sugar immediately on the cookies. Leave them on the baking sheet for 5 minutes before transferring them onto a wire cooling rack to cool completely.

Storing Instructions

How to store candy cane cookies: Keep candy cane cookies in a cookie tin or airtight container at room temperature for up to one week. The refrigerator can extend the shelf life to 10 days. You can also freeze them for up to 3 months.
How to freeze: These cookies freeze really well. Place them in an airtight container, layered in between pieces of parchment paper and store in the freezer for up to 3 months.
How to store cookie dough: Once you have shaped the dough into a disc and wrapped with plastic cling wrap, you can store it in the fridge for up to 3 days before rolling and cutting out the cookies. When ready to use, set the dough on the kitchen counter for 5-10 minutes to soften a little and make it easier to roll.
How to freeze cookie dough: Place the plastic wrapped cookie dough disc into a freezer bag or airtight container and store in the freezer for up to 2 months. When ready to use, allow it to thaw overnight in the refrigerator, and then let it sit at room temperature for 5-10 minutes before rolling.

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Roasted Pork Tenderloin

Roasted pork tenderloin is juicy, tender, and flavorful. This lean protein is seasoned and seared to perfection, then roasted until crisp on the outside, locking in all the natural juices inside. Plus, use the pan drippings to make a delicious sauce to drizzle on top. Pork tenderloins are a quick and easy dinner to make in just 30 minutes - for a delicious, stress-free holiday meal on special occasions or a go-to on busy weeknights when you are feeling extra fancy.

Why You'll Love Roasted Pork Tenderloin

It's quick and easy. This roasted pork tenderloin with sauce is ready in just 30 minutes (including prep!). Not only is it a low stress meal to serve on special occasions, but it's quick and easy enough to serve for dinner on busy weeknights.
Packed with flavor. For this baked pork tenderloin recipe, you'll need a simple dry rub seasoning blend made of salt, pepper, garlic, paprika, ground cumin, and Italian seasoning. Plus, we pierce the tenderloins as a simple way to allow the seasoning to really set in without a long marinating time. The combination of these few ingredients and the piercing method result in phenomenal flavor in every bite.
A lean cut of meat. Pork tenderloin is a lean cut of meat that is low in fat and an excellent source of protein. It is also a great source of vitamins and minerals including B vitamins, potassium, and zinc.
The simple and tasty sauce. We're not wasting those delicious pan drippings. In this juicy pork tenderloin recipe, you'll add in ketchup, soy sauce, and wine to create a thin gravy-like sauce that compliments the pork so well.

Ingredient Notes

To make this delicious and easy Roasted Pork Tenderloin, you will need the following ingredients (full quantities in recipe card below):

pork tenderloins
vegetable oil
seasoning - salt, pepper, garlic powder, paprika, ground cumin, and Italian seasoning.
sauce - the sauce is optional. You can make it in minutes using the pan drippings, wine (red or white), ketchup, soy sauce, salt, and pepper.

You will also need measuring cups and spoons, an ovenproof frying pan such as a cast-iron skillet, and a meat thermometer.

How to Make the Best Roasted Pork Tenderloin

Prep the pork tenderloins. Pat dry the tenderloins completely with a paper towel. Use a fork to prick the tenderloins all over. Rub 1 tablespoon oil evenly all over the tenderloins. In a small mixing bowl, mix together all the seasoning (salt, pepper, paprika, cumin, and Italian seasoning) until evenly combined. Generously rub the seasoning mixture over the tenderloins until evenly coated. Set aside.
Sear. In a large ovenproof frying pan or cast-iron skillet, heat the remaining 1 tablespoon oil until the hot oil sizzles, about 1 minute. Add in the tenderloins and sear until browned on all sides, about 6-8 minutes.
Bake. Transfer the skillet into a 400F preheated oven and bake (uncovered) until fully cooked through, about 15 minutes. The internal temperature for the pork should reach 145F as read on a meat thermometer. Turn the tenderloins over halfway through baking to ensure even cooking.
Make the sauce (optional). Add wine, ketchup, and soy sauce to the pan drippings. Mix well and bring to a simmer over medium heat. Make sure to loosen all the browned bits on the skillet with a spatula. Season the pan sauce with salt and pepper to taste.
Serve. Once baked, transfer the cooked tenderloins onto a plate and let rest for 5-10 minutes. Slice and serve with the pan sauce (optional) drizzled on top.

How to Cook Pork Tenderloin in the Instant Pot

Turn on the Sauté function on high on the Instant Pot (pressure cooker) and sear the prepared and seasoned tenderloin until browned on all sides, about 5-7 minutes.
Add ½ cup of chicken stock, wine, ketchup and soy sauce. Mix well. Seal the lid and turn the steam release knob to SEAL position. Pressure cook for 5 minutes. Once the time is up, quick release the remaining pressure by turning the steam release valve to the venting position. The internal temperature for the pork should reach 145F as read on a meat thermometer.
Slice and serve with the pan sauce if desired. To thicken the pan sauce a bit, stir in 1 teaspoon cornstarch and cook the sauce in Sauté mode for 2-3 minutes until thickened.

How to Serve

Serve roasted pork tenderloins with potatoes or rice. Some of my favorite side dishes to serve it with are:

Storing and Reheating Instructions

How to store: Keep leftover baked pork tenderloin in an airtight container in the refrigerator for 3-4 days.
How to freeze: You can freeze pork tenderloin either before or after you cook it. If freezing raw, I highly recommend pre-seasoning the pork then wrapping tightly with plastic cling wrap and placing in a freezer bag, trying to get as much of the air out as possible before sealing. Frozen raw pork is best cooked and eaten within 6 months but will remain safe for longer. Store cooked pork tenderloin in a freezer bag or airtight container for up to 2-3 months.
How to thaw: Thaw both raw or cooked frozen pork in the fridge overnight before cooking or reheating.
How to reheat: When reheating pork, you want to be mindful of not making it too dry. Coat your pork in sauce, pan drippings, or even a splash of water. Then, wrap loosely in aluminum foil, leaving room for air to circulate, and pinch the sides closed. Bake at 400F for 5-15 minutes (depending on how much you are reheating) until warmed through.

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M&M Cookie Bars

M&M cookie bars are soft and chewy, have perfectly crisp edges with a gooey center, and are loaded with M&M's and chocolate chips. It's the best way to enjoy all the flavors of classic Chocolate Chip Cookies but with half the prep (no scooping cookie dough here!). The one bowl cookie dough comes together in just 10 minutes using a handful of ingredients before it's ready to pop into the oven. Cookie bars are the easiest way to bake cookies ever. Plus, you can switch up the M&M colors to accommodate any holiday that you are baking for.

The quickest cookie bars ever. You need less than 10 minutes to whip up the cookie dough and pop these M&M cookie bars into the oven. Seriously, then let the oven do all the work before you can indulge. It's the perfect treat to whip up when you are having a late night sugar craving.
Classic chocolate chip cookies in a bar form. These choocolate chip cookies have everything you would want in a chocolate chip cookie - soft and chewy centers with the perfect crispy edges. But, these bars are thicker than your average cookie making the centers extra gooey and delicious.
Customize the colors for any holiday. Just like M&M Christmas Cookies, you can use any color of M&M's to customize these cookie bars to whatever holiday that you are baking for. We use festive red and green to create these M&M Christmas cookie bars. Try red and pink for Valentine's Day or Mother's Day, try red, blue, and white for the 4th of July, try pastel colors for Easter, and so on.
Perfect for a holiday cookie exchange. Because these are so easy to make, they are perfect to whip up for a holiday cookie exchange at work, or to include in a Holiday Cookie Box to gift to family and friends during the holidays. They are basically cookies with half the effort (no scooping or chilling required here!).

Ingredients and Substitutions

To make easy M&M chocolate chip cookie bars, you will need the following ingredients (full quantities in the recipe card below):

butter - the key is to use softened butter, otherwise it won't cream properly with the sugar and the cookie bars won't have that classic chocolate chip cookie texture.
sugar - for the best cookies, use both brown sugar and granulated sugar.
eggs
vanilla extract
all-purpose flour
baking soda
salt
m&m's - feel free to use a regular bag of m&m's or use a color combination based on the holiday that you are making them for.
chocolate chips - feel free to use mini chocolate chips, chocolate chunks, or crush up a chocolate bar into small pieces.

To make these cookie bars, you will also need measuring cups and spoons, mixing bowl, hand mixer or stand mixer, and an 8-inch square baking pan.

How to Make the Best M&M Cookie Bars

Make the cookie dough. In a large mixing bowl, use a hand mixer or stand mixer 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 flour, baking soda, and salt and beat until just combined. Reserve 1 tablespoon each of the chocolate chips and M&M's (for the top), and fold in the rest.

Shape. 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 chocolate chips 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. Allow the cookies to cool completely in the pan. Then, use the parchment paper overhang to pull them out, slice, and serve.

How to Serve

Enjoy these soft and chewy M&M cookie bars warm right out of the oven (seriously, add a couple scoops of vanilla ice cream and dig in with a spoon if you can't wait), or slice them up and enjoy them over the next few days. If enjoying them another day, I highly recommend reheating the chocolate chip cookie bars for a few seconds in the microwave and serve with ice cream or a milkshake, or enjoy with a hot drink like tea, hot chocolate, or coffee.

Storing and Freezing Instructions

How to store M&M cookie bars: Keep leftover cookie bars in an airtight container at room temperature for up to 4 days. You can also store the in the fridge for up to one week.
How to freeze cookie bars: These M&M chocolate chip cookie bars freeze really well. Let them cool completely first, then slice and store in an airtight container or freezer bag for up to 3 months.
Make ahead instructions: You can make the cookie dough up to 2-3 days in advance. Cover the bowl with plastic cling wrap when storing. When ready to bake, allow the dough to come to room temperature (about 20 minutes) before spreading onto the prepared baking pan.
How to freeze cookie dough: You can also freeze the cookie dough by rolling it into a ball and wrapping tightly in plastic cling wrap, and place inside a freezer bag. Freeze for up to 3 months. When ready to bake, allow the cookie dough to thaw overnight in the refrigerator, and allow it to come to room temperature before baking, according to recipe instructions.

Recipe FAQ and Tips

How can I make thinner bars?

Spread the cookie batter into a lined quarter sheet baking pan or 9x13-inch pan to make thinner cookie bars. You will need to shorten the cook time though, so keep an eye on the cookies at the 15-20 minute mark.

Can I add nuts or other substitutions?

Absolutely! If you are feeling creative, you can add in nuts, make simple chocolate chip cookie bars by omitting the M&M's, substitute the chocolate chip for white chocolate chips, and switch up the colors of M&M's based on the holiday that you are baking them for.

Can I make a bigger batch?

Yes, you can simply double the recipe and spread the cookie dough into a 9x13-inch baking pan.

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How to Make a Charcuterie Board

A charcuterie board is the perfect appetizer to serve when you want to impress with minimal effort. With a variety of cheese, cured meats, crackers, dips, olives, fruit, and nuts, this beautiful meat and cheese board is a lot easier to make than you think. When you are at a dinner party or gathering and the host serves a charcuterie board, it just takes the food table to another level. There is something about them that just screams fancy. They are a work of art that are sure to impress.

Why You'll Love This Charcuterie Board

The perfect holiday appetizer. A charcuterie board is the perfect appy to serve during any holiday. It's easy to make, packed with different flavours and textures, and looks stunning.
Ready in minutes. This cheeseboard recipe only takes a few minutes to prepare. That's because you simply lay out your ingredients for your guests to pick from. Give yourself more time if you want to make it look truly artisanal - but don't expect any cooking. And the clean-up is minimal, too.
A quick and easy strategy. Building a charcuterie board might seem like a daunting task if you've never done it before. Luckily, we have a game plan for you that makes arranging a charcuterie board easy.
Completely customizable. Just like a Veggie Tray, every charcuterie and cheese platter is unique. That's what makes them so fun! Choose your favorite fruits, cheeses, nuts, and more. Want to put out toasted mini-bagels and peanut butter? Do it. There are no rules here.

What To Add to a Charcuterie Board

To make this easy charcuterie cheeseboard, you will need a variety of items (full quantities in recipe card below):

Cheese. You want to use a variety of cheese in different colors, texture, and sizes. Try some soft cheeses (such as brie or blue cheese), and some harder cheeses (such as cheddar or gouda). Some cheeses that work really well in a cheeseboard are:

brie
blue cheese
cheddar cheese
gouda

Dips and spreads. Use an assortment of dips and jams spooned out into small bowls and in a non-symmetrical pattern. These are some dips that go really well in a charcuterie platter:

Cured meats. Add in a variety of cured meats in different colors and arrange them away from each other on the meat and cheese board. Any deli meat will work, but some of my favorites to add are:

salami
prosciutto
pepperoni

Crackers and/or bread. A classic charcuterie and cheese platter always has some crunchy crackers to balance it all out. Try:

Olives and antipasti. These items add a little tang when paired with the other ingredients. Add some olives into a bowl (or use them to make Olive Tapenade) and arrange it on the platter. I also like to add in some antipasto skewers if I am making a large charcuterie board.

Fruits. Fruits are great to fill in any large gaps on your board. Use whatever you have on hand that is in season. Try grapes, pomegranate, figs, apples, and berries.

Nuts. Nuts are also great to fill in any remaining gaps in the board. You can use any nuts that you like. Try pecans, walnuts, almonds, or pistachios.

How to Make a Charcuterie Board

So you've gathered all your ingredients, but how exactly do you go about arrange them into a beautiful charcuterie board? It might seem a little daunting to set up a perfect cheeseboard, but just give yourself a chance. Try it once, and you will be surprised how easy it is to just arrange. few items together to create a masterpiece.

First, I like to arrange the items that are in a bowl (these are your dips, jam, antipasti and olives) onto a large platter, spacing them apart from each other in a non-symmetrical pattern. Arrange the cheese around the bowls, also spacing them away from each other to keep things pleasing to the eyes. Do the same with the cured meats. You can use your hands to roll up the meat to create an aesthetically pleasing texture. Arrange the crackers and bread in gaps (also keeping them apart from each other). Finally, fill any large gaps with fruit, and any remaining gaps with nuts.

Recipe Tips and Tricks

Don't prepare it too far ahead of time: We know that you're as excited about making this charcuterie and cheese platter as your guests are to eat it. But don't set it too far in advance. Warm meat and dried-out cheese are just as bad as refrigerated toast. If you want to do prep work, cut up any ingredients and store them in the fridge. Then, do your arranging last minute (up to a few hours before).
How to make ahead: You can make this charcuterie board a few hours ahead of time (leaving out the crackers and nuts), wrapped tightly in plastic cling wrap, and stored in the refrigerator. Allow it to come to room temperature about 30 minutes before serving and add the crackers and nuts.
How to store: Cheeseboards are best served fresh. If you end up with leftovers, remove the crackers and nuts and store in airtight containers at room temperature. Cover the rest of the board with plastic cling wrap and store in the fridge for up to one day.
Customize the quantities: Whether you are serving 4 guests, 10 guests, or 20 guests, this easy to follow recipe will guide you in what you need. Depending on the number of guests, you may need more (or less) items in each category. For instance, if you are serving 4 guests, you should have at least 2 types of cheese. For 20 guests, you may want to consider 4 or more types, and of course in larger quantities.

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10 Best Chicken Wing Recipes

Chicken wings are a quick, easy, delicious, and satisfying dish that you can serve as an appy on game day or for lunch or dinner with a side salad. They soak up different seasonings so well so they can be completely customized to any flavor you are craving. Plus, wings are typically ready in about 30 minutes, making them ideal to whip up at the last minute. So if you are wondering "how to make chicken wings", you are in the right place. We are sharing over 10 best chicken wing recipes that are tender, juicy, and flavorful, including baked chicken wings in the oven, air fryer chicken wings, grilled chicken wings, spicy chicken wings, crispy chicken wings, asian chicken wings, and more!

Best Chicken Wings

Miso Garlic Chicken Wings

Baked miso garlic chicken wings are crispy, delicious, and easy to make. They're marinated in a savoury Asian marinade, and cooked in the oven or air fryer.

The Best Breaded Fried Chicken Wings (Air Fryer)

The BEST breaded fried chicken wings -- extra crispy and crunchy outside, tender and juicy inside. You can't even tell they're air fried, not deep-fried!

Honey Garlic Chicken Wings

These sweet and sticky honey garlic chicken wings are baked or air fried until crispy and tossed in a honey garlic sauce. So crave-worthy and so easy to make.

Baked BBQ Chicken Wings

Sweet and sticky, baked BBQ chicken wings are perfectly crispy, so delicious, and smothered in barbecue sauce. They are the perfect game day appetizer.

Honey Mustard Chicken Wings

Honey mustard chicken wings are crispy on the outside but juicy and tender inside. Baked in an air fryer or oven, they have the best texture and flavor.

Game Day Buffalo Hot Wings

Is it even game day without game day buffalo hot wings? This classic appetizer is a total crowd pleaser!

Jerk Chicken Wings

Jamaican jerk chicken wings with delicious crispy skin and tender and juicy meat are loaded with flavor. They're easy to make on the oven, grill, air fryer.

Crispy Baked Asian Chicken Wings

You will be amazed by how crispy these baked Asian chicken wings turn out! We add sriracha for heat, honey for sweetness, and ginger to balance the flavours.

Storing and Reheating Chicken Wings

Chicken wings are easy to store, reheat, and are freezer friendly. Refer to each recipe for full storage instructions, but here are some general tips:

Marinating tips: Some of these wing recipes don't require you to marinate, but for the ones that do, the general rule is that you will get the best flavor the longer that you marinate. Marinate overnight for the best results.
How to store: Keep leftover chicken wings refrigerated in an airtight container for up to 4 days.
How to freeze: Let the cooked chicken wings cool to room temperature, and then transfer to a freezer bag or airtight container and freeze for up to 3 months. When ready to eat, allow the wings to thaw overnight in the refrigerator before reheating.
How to reheat: You can reheat most wings easily in the microwave in 20-second increments until warmed through. But for best results (and to get them crispy), reheat them in the oven or air fryer at 350F for 5-10 minutes until warmed through and crispy.

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Instant Pot Turkey Roast

Instant pot turkey roast is the perfect main dish for your holiday dinner table this year. It is easy to prepare in just minutes with a handful of ingredients, is one of the fastest ways to cook a turkey roast, and delivers flavorful, juicy, and tender turkey meat under crispy skin (without any basting!). Plus, use the drippings to make a delicious homemade turkey gravy right in the pressure cooker. Preparing turkey dinner has never been so easy and stress-free. Enjoy it during the holidays or any time of the year.

I have partnered with Think Turkey to bring you this delicious Instant Pot Turkey Roast recipe. All images and opinions expressed are my own.

Why You'll Love Instant Pot Turkey Roast

A quick holiday meal. It's just not the holidays without turkey. Turkey is the perfect protein to use in your holiday hosting menu, especially when made in the Instant Pot. In just a little over an hour, you'll have a juicy turkey roast with crispy skin and delicious homemade gravy. It's the fastest way to cook turkey!
Easier than roasting. When you make roast turkey in the oven, you need to keep an eye on it and baste it. But in the pressure cooker, there is no basting required - the appliance does all the work for you. You will save time and energy and still get a delicious, tender, juicy turkey. Maybe even the best ever.
A lean option for healthy eating. Turkey is one of our family's favourite proteins to cook with (see all of our turkey recipes!). It's healthy, can be customized with different flavours, and cooked in so many different ways.
The crispy skin and turkey gravy. Juicy and tender meat might be the star of the show here, but this turkey is taken to the next level with two other things: crispy turkey skin and homemade turkey gravy. With this Instant Pot turkey roast, you get both.

Ingredients and Substitutions

To make this delicious and easy Instant Pot Turkey Roast, you will need the following ingredients (full quantities in recipe card below):

turkey roast - I recommend using a boneless turkey breast roast. This recipe could work with bone-in as well, but you will need to adjust the cook time.
olive oil
seasoning - the seasoning rub for the turkey is made with salt and pepper, paprika, rosemary, Italian seasoning, and garlic.
water
homemade gravy - the gravy is optional and is really easy to make directly in the Instant Pot with the turkey drippings. You will also need cornstarch (or flour), poultry broth, butter, heavy cream, salt, and pepper.

You will also need measuring cups and spoons and an Instant Pot (or other pressure cooker) with wire roasting rack insert.

How to Make the Best Instant Pot Turkey Roast

Season the turkey roast. Use a paper towel to pat the turkey roast (with the netting/butcher's twine) completely dry. Rub oil, salt, pepper, paprika, rosemary, Italian seasoning, and garlic evenly to season. Set aside on a plate for at least 15 minutes. It's ideal to bring the seasoned turkey to room temperature to achieve more tender and juicier meat.
Prepare the Instant Pot. Add water into the inner pot of the Instant Pot (the water prevents the turkey drippings from smoking and will be used to make the gravy). Insert a heat proof wire roasting rack that can be fitted into the Instant Pot and place the turkey roast on top.
Pressure cook. Turn the pressure cooking mode on manual pressure and seal the lid (the steam release knob must be turned to the sealed position). Pressure cook the turkey roast for 45 minutes. Once the time is up, you can let the Instant Pot slowly release the pressure, about 15 minutes or quick release the remaining pressure by turning the steam release valve to the venting position. Check doneness using a digital meat thermometer inserted deep into the meat. The turkey is done with an end-point internal temperature of 165°F (74°C).
Broil (optional). You can transfer the turkey roast into the oven and broil for 10 minutes to achieve a crispy skin, if desired.
Rest. Transfer the turkey onto a plate, cover with aluminum foil, and let it rest for 10 minutes before carving.

How to Make Gravy in the Instant Pot

On the Instant Pot, switch to Sauté function on to high. In a small mixing bowl, whisk together cornstarch and poultry broth until smooth. Add it to the turkey drippings in the Instant Pot, along with butter and heavy cream. Stir constantly until smooth and cook until thickened to a desired consistency, about 2-3 minutes. Season with salt and pepper to taste.

To serve, remove the netting/butcher's twine from the turkey roast, slice, and serve with gravy.

Storing Instructions

How to store: Keep leftover turkey in an airtight container in the refrigerator for up to 3-4 days. If you are planning to use leftovers in soups or other recipes that call for shredded turkey, it's easier to shred it before storing. Then, you can easily use it in all your favorite leftover turkey recipes.
How to freeze: Slice or shred the meat and wrap it tightly in aluminum foil and place inside a freezer bag, pressing out all the air before sealing. To use, allow it to thaw overnight and then reheat, or reheat directly from frozen (for example, if you are adding it into a soup).
How to reheat: Wrap the turkey roast loosely in aluminum foil and add a little gravy or water. Seal the foil and reheat in a 375F preheated oven for 10-25 minutes (depending on how much turkey you are reheating), until the internal temperature of the turkey reaches 165F as read on a meat thermometer. You can also reheat it in the microwave.

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Gingerbread Biscotti

Gingerbread biscotti have the best crunchy and crumbly texture and are loaded with festive holiday flavors of cinnamon spice and everything ice. The easy cookie dough comes together with a few simple ingredients and is twice-baked to crisp perfection. They are perfect for dunking in a hot drink like coffee, tea, or hot chocolate. Plus, these Italian cookies store well and last for weeks, but you might want to make a double batch because there are usually finished way before their expiration date.

Why You'll Love Gingerbread Biscotti

The best crunchy texture. Some people might turn away from biscotti due to their dry, crunchy texture, but this hardness is something that we love. Because of it, biscotti travel well, don't break easily, and stay fresher longer (you can store them for up to 2 weeks at room temperature!). They are the perfect holiday cookies to gift to family friends in a Holiday Cookie Box or on any occasion.
Healthier than most other cookies. Compared to our favorite popular cookie recipes, biscotti is a healthier choice. It contains less fat and sugar than most other sweets, so it's a dessert you can feel good about eating. Pairing it with a great hot beverage and enjoy.
They're easy to make. Making biscotti does require a few steps as it is a cook that is twice-baked. But despite these extra steps, it's a relatively easy recipe to make with simple ingredients and straightforward instructions. Plus, they might even be better than the Starbucks gingerbread biscotti!

Ingredients and Substitutions

To make this easy Gingerbread Biscotti, you will need the following ingredients (full quantities in recipe card below):

eggs
molasses
brown sugar
olive oil
vanilla extract
all-purpose flour
baking powder
holiday spices - cinnamon, ground ginger, ground nutmeg, and ground allspice.
confectioners' sugar - optional, for sprinkling on top.

You will also need measuring cups and spoons (or kitchen scale), mixing bowls, hand mixer (or stand mixer), large half sheet baking pan, and a wire cooling rack.

How to Make the Best Gingerbread Biscotti

Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, add eggs, molasses, and brown sugar. Use an electric hand mixer on medium speed, and beat together until light and fluffy, about 1-2 minutes. Add in olive oil and vanilla and beat together for another minute.
In a large bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, and allspice. Gradually stir in the wet ingredients, until just combined. Bring the dough together with your hands. The dough should be able to hold together but will still be slightly sticky.

Transfer the dough onto a lightly floured surface and shape it into a rectangular log. Lightly flour a rolling pin and roll the dough into a rectangle measuring 10x6 inches, and ½-inch thick. Transfer to the lined baking sheet and sift or sprinkle confectioners' sugar on top.
Bake for 25 minutes, until golden brown.
Remove from oven and allow it to cool down in the pan until cool enough to handle, about 10 minutes. Transfer the log to a cutting board and use a knife to cut into ¾-inch slices, crosswise. You should get about 14-16 slices, depending on how thick you rolled out the log.

Reduce the oven temperature to 300F. Place the biscotti back on the lined baking sheet (standing up on its cut side) and bake for 10 minutes. Then remove from oven and flip the biscotti over to the other side. Bake for another 8-10 minutes until crisp and golden.
Allow biscotti to cool on the baking sheet for 5 minutes, then transfer to a wire cooking rack to cool down completely before serving.

Recipe Tips and Tricks

Even cuts: When cutting your biscotti after the first bake, pay careful attention to the angle of your knife and the width of the cookies. Uneven cuts will give you unbalanced cookies that become over-or under-baked (or both)!
How to store: Biscotti last longer than most cookies. You can store them at room temperature for up to two weeks. Keep gingerbread biscotti inside a cookie tin, with parchment paper separating layers of cookies. Be sure to let the cookies cool completely before storing.
How to serve: Eat your biscotti the right way - with coffee, tea, hot chocolate, or milk. Biscotti are supposed to be hard, but they will soften up right away with a good drink.
How to adjust the texture: Gingerbread biscotti is crunchy and slightly hard but still soft enough for an easy bite. You can bake these to the texture that you like. For extra crunchy and dry biscotti, bake them longer, for softer ones, then bake them for less time.
How to freeze: Transfer the cooled biscotti to an airtight container or a freezer bag and squeeze out as much air as you can. Freeze the cookies for up to 3 months. When ready to eat, let it thaw at room temperature first

More Cookie Recipes

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10 Best Lasagna Recipes

When it comes to warm, cozy, and comforting dinners, homemade lasagna is at the top of the list. It takes some time to prep and layer, but then you can just pop it into the oven, and enjoy a cheesy, hearty, and delicious meal for dinner. Plus, it's easy to make ahead, stores well, and freezes well, so you can prep this days or weeks in advance and just pop it into the oven on a busy weeknight. So if you are wondering "how to make lasagna", you are in the right place. Today, we are sharing over 10 best lasagna recipes including meat lasagna, chicken lasagna, vegetarian lasagna, lazy day lasagna (pasta bakes anyone?), and lasagna soup.

Best Lasagna Recipes

Easy Meat Lasagna

Classic easy meat lasagna is the ultimate Italian comfort food with layers of tender lasagna, meaty tomato sauce, cheese filling and melted cheese on top.

Creamy White Chicken and Spinach Lasagna

Creamy white chicken and spinach lasagna with tender shredded chicken is the most comforting creamiest cheesiest white lasagna. Easy to make ahead & freeze.

Lasagna Roll Ups

Lasagna roll ups are a twist on traditional lasagna. Lasagna noodles are filled with cheese and meat sauce and rolled up. Make ahead and freezer-friendly!

Vegetarian Lasagna with Spinach

This Vegetarian Lasagna with Spinach is creamy, cheesy, and delicious. This classic Italian dish gets a meatless upgrade in this vegetarian version.

Zucchini Lasagna

Zucchini Lasagna is a keto-friendly, vegetarian and gluten-free version of traditional lasagna that still serves up the same delicious taste!

Butternut Squash Lasagna

Butternut squash lasagna is a delicious, warm and cozy vegetarian lasagna to make this fall when the your family is craving major comfort food this fall.

Lazy Day Lasagnas

Pasta Bake with Sausage (Baked Ziti)

Pasta bake with sausage (baked ziti) is a lazy day lasagna with layers of pasta tossed in a rich meat sauce, layered with mozzarella, and baked.

Cheesy Tortellini and Sausage Bake

Quick and easy, cheesy tortellini and sausage bake is a delicious 30-minute dinner packed with flavour. A family-favourite comfort food for busy weeknights.

Ground Turkey Pasta Bake

Ground turkey pasta bake is an easy yet impressive meal that is cozy, comforting, and satisfying. A family-friendly casserole dinner ready in 45 minutes.

Best Lasagna Soups

Lasagna Soup

Lasagna soup is a twist on a classic Italian recipe with all the same delicious comforting flavors in the form of a hearty one pot soup.

White Chicken Lasagna Soup

White chicken lasagna soup is a thick and creamy soup version of this classic Italian dish. It's quick and easy to make in just 30 minutes.

Storing and Reheating Instructions

Lasagna is one of those dishes that store well and reheats well - in fact leftovers might even be better the next day. Plus, they freeze really well both before and after baking.

How to store lasagna before baking: Store assembled uncooked lasagna in the refrigerator for up to 2 days, covered with aluminum foil.
How to store and reheat lasagna after baking: Store in the pan, sealed with aluminum foil, or transfer to an airtight container in the refrigerator for up to 3 days. To reheat, cover with aluminum foil and place in the oven at 350 F for 20-25 minutes, or until heated through. You can also reheat a single roll up in the air fryer uncovered at 350 F for 10 minutes, or in the microwave for a few minutes.
How to freeze lasagna before or after baking: Store lasagna (either uncooked or cooked) in the freezer for up to 3 months, covered in foil. I would recommend using a disposable aluminum pan for assembling the lasagna in if you are planning to freeze it. To cook frozen uncooked lasagna roll ups, allow it to thaw in the refrigerator overnight. Then bake according to recipe instructions.
How to reheat frozen lasagna:
- To reheat frozen uncooked lasagna, allow it to thaw in the refrigerator overnight. Then bake according to recipe instructions.
- To reheat frozen cooked lasagna, allow it to thaw in the refrigerator or kitchen counter. Then, reheat in the same way that you would with lasagna stored in the refrigerator.

Did You Make Any of These Lasagna Recipes?

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Pigs in a Blanket

Pigs in a blanket from scratch are a delicious and easy appetizer or snack to make for your next party or gathering. Juicy hot dogs are topped with cheese and wrapped in flaky, buttery, pastry dough and baked to perfection. These mini crescent dogs are a family favorite enjoyed by all ages. The best part? They are ready in just 25 minutes, can easily be made ahead, and are freezer-friendly. They are the perfect last-minute appy.

Why You'll Love Pigs in a Blanket

They're quick and easy to prep. These pigs in a blanket are easier and faster to make thank your traditional version because we take a shortcut to speed up the prep time in half but gives the same delicious results. Instead of wrapping lil smokies individually, we wrap an entire hot dog and cut it into smaller pieces before baking.
It's salty, cheesy, meaty goodness. What's not to love? A salty, savory hot dog meets melted cheddar cheese, and it's all wrapped up in a flaky, soft pastry dough. These mini smokies with cheese are loved by kids and adults alike.
A handheld appetizer that is fun to eat. Bite-sized appys are always so much more fun to snack on, and easy to serve. They are one of my favorite snacks when hosting a party along with some of my other handheld favorites such as: Fried Mac and Cheese Balls, Bacon Wrapped Brussels Sprouts, and Antipasto Skewers.
Easy to make ahead. You can easily assemble your franks in a blanket and store in the refrigerator for up to 24 hours, or longer in the freezer. Serve them any time of the day - not only as an appetizer or snack, but even for breakfast, lunch (kids love these for school lunch!), or dinner.

Ingredient Notes

Pigs in a blanket are made with just 2 ingredients: mini smokies and pastry dough (or crescent rolls). We add some cheese which is completely optional (full quantities in recipe card below):

pastry dough - feel free to use store-bought crescent rolls or a homemade pastry dough. We used our puff pastry pie dough.
hot dogs - we use full size hot dogs and cut them after rolling. You can use cocktail smokies if you prefer, and wrap the rolls individually.
cheese - adding cheese is optional. We stuffed these pigs in a blanket with cheddar cheese. You can use any kind of melty cheese that you like such as a Tex Mex blend, mozzarella, or Gruyere.
egg - we also use a beaten egg for the egg wash on top to give the pastry an extra golden color.

You will also need measuring cups and spoons (or a kitchen scale) and a half sheet baking pan.

How to Make the Best Pigs in a Blanket

Divide pastry dough. Divide the pastry dough sheet evenly into 6 pieces (approximately 3x6-inch rectangles). If you are using homemade pie dough, roll it into a 10x12-inch rectangle and slice into 6 even pieces.
Assemble and cut. Sprinkle cheese evenly on each piece of dough and place a hot dog on top. Gently roll up the dough tightly around the hot dog into a log and pinch the end edges to seal. Cut each roll into 3 even pieces using a knife or bench scraper, each about 2 inches long.

Bake. Arrange the hot dog rolls on a parchment lined baking sheet and apply egg wash on top. Bake in a 400F preheated oven until golden brown and flaky, about 15-20 minutes. Serve immediately with ketchup for dipping.

Pigs in a Blanket in the Air Fryer

Preheat the air fryer to 400 F, about 3 minutes. Carefully place the assembled pigs in a blanket brushed with egg wash in a single layer in the air fryer basket. Air fry for 5-10 minutes until golden brown. Check on them at 5 minutes to see if they are done.

Storing and Freezing Instructions

How to store: Allow any leftover pigs in a blanket cool to room temperature first. Then, place them in an airtight container and store in the refrigerator for up to 3-4 days.
How to reheat: Reheat pigs in a blanket the same way you that cooked them - in a 400F preheated oven for 15 minutes. You can also reheat them in the air fryer for 5-10 minutes until warmed through.
How to freeze: You can freeze these pigs in a blanket both before and after cooking. Either way, wrap the pigs in a blanket tightly in plastic wrap (allow them to cool first if baked). Then, place in a freezer-safe bag or airtight container. They will keep for up to 2 months in the freezer.
How to cook or reheat from frozen: When ready to make or reheat, allow the frozen pigs in a blanket to thaw overnight in the refrigerator. Then, follow cooking or reheating instructions. You can also bake them from frozen, but increase the cook time by 20-25 minutes.

More Bite-Sized Appetizers

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30 Best Christmas Appetizers

There is nothing like a good holiday appetizer to set the mood and kick things off to an epic Christmas Dinner. Whether you are looking for a classic cranberry and brie combo, a holiday charcuterie board, festive bite-sized treats for easy single serving, or a smooth and creamy dip that you can't get enough of, I have you covered. So if you are wondering what appetizers to make for Christmas, you are in the right place. We are sharing over 30 of our most popular best Christmas appetizers from all the classic holiday appetizer recipes to a handful of delicious new options that you might be making year after year.

Best Christmas Appetizers

Cranberry Baked Brie

Cranberry baked brie is a sweet and savory appetizer you need to try this holiday season. It's quick and easy, melty and gooey, and so delicious.

Easy Charcuterie Board

This easy charcuterie board is the perfect appetizer to impress with minimal effort- made with cheese, cured meats, crackers, dips, olives, fruit, and nuts.

Pigs in a Blanket

Pigs in a blanket from scratch are a delicious and easy appetizer or snack to make for your next party or gathering - juicy, cheesy, flaky, and buttery.

Cranberry Brie Bites

Cranberry Brie Bites are quick and easy to make with flaky puff pastry, gooey melty brie, and sweet cranberry sauce. The perfect holiday appetizer.

Roasted Chestnuts

Enjoy street vendor roasted chestnuts at home in three different ways - roast in the oven, cook over the stove, or in the air fryer.

Easy Tomato Bruschetta with Balsamic Glaze

Tomato bruschetta with balsamic glaze is an easy Italian appetizer topped with tomatoes, onions, garlic, basil and olive oil. Delicious, fresh and simple.

Fried Mac and Cheese Balls

Fried mac and cheese balls are crispy on the outside, creamy and cheesy on the inside, and have the perfect crunch. Best way to use leftover mac and cheese.

Bacon Wrapped Scallops

Bacon Wrapped Scallops are the most decadent appetizer to serve at your next part. Tender, fresh scallops are wrapped in bacon slices before baked.

Marinated Mozzarella Balls

Marinated mozzarella balls is a delicious and simple yet stunning appetizer, made with fresh bocconcini soaked in olive oil, garlic, and fresh herbs.

Bacon Cheddar Cheese Ball

Bacon cheddar cheese ball is an easy to make appetizer and delicious showstopper at holiday parties or game day. It's creamy, cheesy, and nutty.

Antipasto Skewers

Antipasto skewers with tortellini are a quick, easy, and delicious appetizer with the best parts of a traditional antipasto platter but easier to eat.

Cranberry Meatballs

Cranberry Meatballs are sticky, sweet and tangy. These delicious bites are the perfect holiday appetizer, or a great way to use up leftover cranberry sauce.

Smashed Sweet Potatoes

Crispy Smashed Sweet Potatoes are the perfect side dish for your fall and winter meals - sweet, savory, and so simple to make!

Cheese Board

This easy Cheese Board is a popular and classic appetizer arranged with an assortment of cheese, bread and crackers, fresh fruit, and nuts.

Cranberry Whipped Feta Dip

This Cranberry Whipped Feta Dip is a festive, creamy appetizer that comes together in minutes with just a handful of simple ingredients.

Vegetarian Stuffed Mushrooms

Vegetarian stuffed mushrooms are a delicious, flavorful, healthy, and nutritious appetizer. Plus, quick and easy to make in under 30 minutes including prep!

Whipped Feta Crostini

Whipped feta crostini with a herby olive topping is quick and easy snack or appetizer that is ready in less than 20 minutes - or 10 minutes if you're fast.

Pesto Hummus

Smooth and creamy pesto hummus is a healthy, delicious and flavourful dip that is easy to make in just 5 minutes. It's vegan and gluten-free.

Bacon Wrapped Brussels Sprouts

Bacon wrapped brussels sprouts are the sweet, savory, and salty appetizer that you need at your next holiday gathering this fall. Simple and easy to make.

Easy Salted Soft Pretzels

The best quick and easy salted soft pretzels are buttery, salty, and so delicious. They are golden brown and chewy on the outside, yet warm and soft inside.

Veggie Tray

This homemade veggie tray is a quick easy healthy snack or appetizer to make for your next party, with a variety of colorful vegetables and delicious dips.

Baked Spinach Dip

Warm, rich, creamy baked spinach dip is a delicious and easy appetizer that is baked until warm and melty. Easy to make ahead and a total crowd pleaser. It's one of my favourite Super Bowl recipes of all time.

Fried Goat Cheese Balls

Fried Goat Cheese Balls are flavorful, delicious, and easy to make. With creamy, melty cheese oozing out of a crunchy, golden crust in every bite.

Olive Tapenade

Olive tapenade is a delicious, flavorful, easy dip that comes together in minutes, made with the perfect combination of sharp, tangy, salty, and savory.

Bacon Wrapped Jalapeño Poppers

Bacon wrapped jalapeño poppers are crispy on the outside, creamy and cheesy inside, spicy, and wrapped in bacon. Easy to make in the air fryer or oven.

Deviled Eggs

Classic deviled eggs are a simple, easy, and healthy appetizer to make when you need something quick for brunch, picnics, barbecues, potlucks, or Easter.

Mashed Potato Balls

Mashed potato balls are a delicious appetizer that is crisp on the outside and soft, tender, and cheesy inside. Best way to use leftover mashed potatoes!

Mushroom Galette

Made with homemade pie crust and an earthy, cheesy mushroom filling, this savory Mushroom Galette is an absolute delight. Serve for appetizer or side dish.

Antipasto Platter

This Antipasto Platter is a show-stopping appetizer made with a variety of marinated veggies, olives, cheeses, breads, cured meats, and fresh vegetables.

Whipped Ricotta Crostini

Whipped ricotta crostini is a fancy easy appetizer to make in just minutes or prepare in advance and assemble before serving. A total crowd pleaser.

Candied Pecans

Candied pecans are a delicious, crunchy, and sweet snack during the holidays or great topped on salads and more. Made with five pantry staple in 10 minutes.

Whipped Feta

Whipped feta is light, airy, and fluffy. It's an easy yet impressive recipe that takes only 5 minutes to make in a blender with 3 simple ingredients.

Bacon Wrapped Chicken Bites

Bacon wrapped chicken bites are one of the best appys ever - well seasoned tender juicy chicken is wrapped in bacon and oven-baked to crisp perfection.

Cornmeal Cheddar Biscuits

Flaky cornmeal cheddar biscuits are simple, buttery, cheesy, and so delicious. These savoury biscuits with perfect golden tops are quick and easy to make.

Air Fryer Pizza Rolls

Homemade Air Fryer Pizza Rolls are a grown-up version of Totino's pizza rolls and are perfect to serve as an appetizer, snack, or even a quick main dish!

Sweet Potato Croquettes

Sweet Potato Croquettes are delicious, flavorful, savory balls of mashed sweet potatoes, cheese, and seasoning - crisp outside and soft and tender inside.

Caramelized Onion Dip

Caramelized onion dip is creamy, flavorful, and melt-in-your-mouth delicious. This easy appetizer is perfect for entertaining, on game day, or for a snack.

Garlic Breadsticks

Soft garlic breadsticks are fluffy, airy, buttery, and delicious. They're an easy recipe that is perfect for beginners at baking bread.

Garlic Cheddar Biscuits

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.

More Christmas Recipes

Once you have selected the thanksgiving appetizers that you want to serve on your Christmas Dinner Menu, let's tackle the other items on the menu:

Christmas Dinner Tips

Plan your menu ahead of time. It's important to plan your menu ahead of time so that you aren't scrambling for ingredients on the last day. Get your shopping list organized and pick up all the ingredients you need well in advance.
Prep as much as possible. Once you have decided on the dishes to serve, prepare as much as you can in advance. Although the warm Christmas appetizers are best served fresh out of the oven, you can prepare some of the ingredients ahead time. There are also some appetizers that can be made up to a day or more in advance (such as all the cold dips). Some can stored in an airtight container for a few days at room temperature or in the refrigerator, and some can even be frozen (hello mac and cheese balls), according to recipe directions.
Set the table the night before. Take out the fancy dinnerware, flatware, glasses, placemats, and napkins and set the table the night before. It's one less thing to worry about on Christmas.

Did You Make Any of These Christmas Appetizers?

Please leave a comment and rating below, and let me know what you thought of this round up of Christmas appetizer 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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Antipasto Skewers

Antipasto skewers with tortellini are a quick, easy, and delicious appetizer that can be served for any occasion. These appys take all the best parts of a traditional antipasto platter or salad, add perfectly cooked cheese tortellini, and put it all on a skewer for easy eating. They are loaded with salty and tangy flavors that are balanced out with fresh ingredients like basil and tomatoes. It's a colorful and creative way to switch things up for lunch or dinner. Plus, they are easy to make ahead, so make a double batch to feed a crowd.

Why You'll Love Antipasto Skewers

Classic antipasto ingredients. Antipasto literally means a "before meal". This classic Italian appy is traditionally served as a platter with cured meats, cheese, anchovies, mushrooms, artichoke hearts, pepperoni, and pickled meats and veggies. They are often served with bread like Ciabatta Rolls or Garlic Breadsticks.
Quick and easy. Antipasto skewers are one of my favorite appetizers to prepare because they are so darn quick and easy to make. All you need to do is cook the tortellini and let it marinate for a few minutes, then prep the remaining ingredients, and thread them onto skewers.
Fresh ingredients. Cured meats and marinated vegetables and olives add tang and saltiness to these skewers that are so delicious. But of course, we need to cut those powerful, bold, and salty ingredients with something fresh. For that, we're using fresh basil, grape tomatoes, and cheese.

Ingredients and Substitutions

To make these easy Antipasto Skewers, you will need the following ingredients (full quantities in the recipe card below):

cheese tortellini
Italian dressing - feel free to use store-bought dressing or try our easy Homemade Italian Dressing ready in minutes.
olives - any type of olives will work. I used a combination of green olives and black olives. You can try kalamata olives, Spanish olives, or pimento olives (or all of them!)
fresh basil leaves
cured meat - I used salami and pepperoni but you can easily substitute with any of your favorite cured meats. Try prosciutto or ham.
grape tomatoes - or cherry tomatoes.
marinated artichoke hearts
cheese - you can use cubes of cheddar cheese, bocconcini mozzarella balls, or provolone cheese. Marinated Mozzarella Balls are one of my favorite options to use here and add a ton of flavor.
cocktail picks - you can use larger bamboo skewers as well but will need to add more items to each skewer.

See something you don't like? Or, do you want to add your favorite ingredients? Do it! Antipasto skewers are completely customizable, so make it your own. Some ingredients that you can thread onto these skewers are: roasted red peppers, marinated mushrooms, or other pickled vegetables.

How to Make the Best Antipasto Skewers

Cook tortellini according to package directions. Drain and rinse under cold water to stop the cooking process. Transfer to a bowl and toss with Italian dressing. Cover the bowl with plastic cling wrap and refrigerate for 15 minutes up to 2 hours. Drain the marinade.
Prepare the remaining ingredients and arrange them in front of you. Thread the items onto cocktail picks (or 6-inch wooden skewers) making sure to alternate between different colors and textures. I threaded the items in the following order: black olive, basil, tortellini, salami, tomato, artichoke heart, pepperoni, black olive, and cheese.
Serve with a side of olive oil and balsamic vinegar, with a drizzle of balsamic glaze, or with pesto, if desired.

Recipe Tips and Tricks

How to store: These antipasto skewers are best eaten fresh, but they will keep well in the fridge for up to 3-4 days.
Make Ahead: Antipasto skewers can be made up to a day ahead. Don't drizzle with the glaze till ready to serve.
Store: Keep skewers in an airtight container in the fridge for up to 3-4 days. You can combine leftovers for a quick salad if you wish.

More Appetizer Recipes

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Vegetarian Chili

Easy vegetarian chili is the perfect warm and cozy comfort meal to enjoy on a cold fall or winter day. It's hearty, filling, wholesome, and delicious. Loaded with plant-based protein from red kidney beans and black beans, you won't even miss the meat. With punchy and savory flavors from a combination of pantry staple seasonings with a hint of spicy heat, this vegan chili is exciting and satisfying. Plus, it's quick and easy to make in one pot which means less dishes to clean up.

Why You'll Love Vegetarian Chili

Loaded with plant-based protein. This vegetarian chili packed with protein without the added fats or cholesterol of red meat, making it a healthy substitution for standard beef chili. Generous servings of veggies and plenty of beans add the nutrition, fiber, and flavor you want, perfect for Meatless Mondays!
It's super easy to make. Aside from the fact that chili is warm and filling, chili makes a great comfort food because it's easy to make. After sautéing the veggies and adding the remaining ingredients, you bring the chili to a boil. Then, simmer for 35 minutes. Little effort for a great meal? Yes, please!
Perfect for all dietary needs. This healthy chili is perfect for a vegetarian or vegan diet or if you are just craving something good for Meatless Monday. But don't be surprised when this vegetarian chili impresses the meat-eaters in your life, too!
It's incredibly flavorful and delicious. This vegan chili has it all - sautéed veggies that tons of flavor even before adding a variety spices to the mix, not to mention the delicious beans. But the seasoning is what takes it to the next level and gives it that iconic chili flavor and taste.

Ingredients and Substitutions

To make this easy and delicious Vegetarian Chili, you will need the following ingredients (full quantities in recipe card below):

vegetable oil
vegetables - onion, garlic, carrots, celery, and green bell pepper (or any other color you'd like to use), and can of fire-roasted diced tomatoes.
seasoning - ground cumin, chili powder (or crushed red pepper), smoked paprika, dried oregano, and salt.
beans - red kidney beans and black beans.
vegetable broth or water
toppings - top it off with your favorite toppings such as sour cream, cheddar cheese, fresh cilantro, lime, avocado, and/or jalapeños.

You will also need measuring cups and spoons and a 4 quart Dutch oven or large pot.

How to Make the Best Vegetarian Chili

Sauté vegetables. Heat oil in a 4 quart Dutch oven or large pot over medium-high heat until the oil is sizzling hot, about 1 minute. Add onion, garlic, carrots, celery and bell pepper. Sauté until tender, about 2-3 minutes.
Add remaining ingredients. Stir in seasoning including cumin, chili powder, paprika, oregano, and salt until well combined. Add diced tomatoes, kidney beans, black beans, and broth (or water). Stir well and bring it to a boil, about 5 minutes.

Simmer. Cover the lid and simmer over low heat for 30-35 minutes until thickened to a desired consistency, stirring occasionally.
Serve. Serve with a dollop sour cream, cheddar cheese, cilantro, and a squeeze of lime juice if desired. You can also top with some tortilla strips.

Recipe Tips and Tricks

How to store: You can keep leftover vegetarian chili covered in the pot or transfer to an airtight container and store in the fridge for 4-5 days. Because there's no meat in it, this vegetarian chili lasts longer than Slow Cooker Beef Chili or White Chicken Chili.
How to freeze: This vegetarian chili also freezes really well. Allow it to cool to room temperature, then transfer to an airtight container or freezer bag. I recommend portioning it out into individual portions to make it easier to thaw and reheat just what you want to eat. It will last in the freezer for up to 4-6 months.
How to reheat: If reheating from frozen, first allow the chili to thaw in the fridge overnight. Then reheat on the stove over medium-low heat until warmed through, about 5-10 minutes. You can also microwave this chili to reheat, but make sure it is covered, as the beans will pop. Heat for 60 seconds on high.

More Vegetarian Recipes

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Gingerbread House

The holidays just aren't the same until there's a gingerbread house involved. This homemade gingerbread house recipe is easy to make, fun to decorate, and delicious to eat. Making a gingerbread house from scratch is so much better than using a kit. The cookies are soft and chewy, yet crunchy and sturdy with crisp edges. It is sure to delight whether you're building it as décor for the window or dessert after the big holiday dinner. This classic gingerbread house recipe with template gives you a step-by-step guide for both the gingerbread cookie structure and the royal icing to hold everything together.

Why You'll Love this Gingerbread House

A fun holiday activity. One of my fondest memories during the holidays is making and decorating gingerbread houses. It's a great activity that brings family snd friends together, and so much fun to do with the kids year after year. You will need time and patience to bring it all together, but it's so worth it.
It has the best texture. This classic DIY gingerbread house recipe delivers soft and chewy yet crunchy cookies that leave a delightful crumble in every bite. Fresh gingerbread cooked are much better than ones from a gingerbread house kit. Hands down.
The festive holiday flavors. Gingerbread is a rich and buttery holiday favorite full of holiday spices like ginger, cinnamon, and allspice. These flavors pack a punch to create the most delicious gingerbread you've ever had.
It's been around for 500 years. Gingerbread houses are a holiday tradition that has been around for about 500 years! Although this Christmas tradition began in Germany, it's now a worldwide phenomenon that's especially popular in the US and Canada.

Ingredients and Substitutions

To make a festive Gingerbread House, you will need the following ingredients (full quantities in recipe card below):

all-purpose flour
holiday spices - ground ginger, ground cinnamon, and ground all spice. As long as you keep the ginger, you can play around with the other spices by adding one or the other or none. You can also add in some nutmeg.
salt
baking soda
egg
butter
brown sugar
molasses
water - to help thin out the batter a bit.
jolly ranchers - or substitute with any hard candies such as life savers.
royal icing - I used a traditional royal icing here using egg whites and confectioners' sugar. I also added a hint of cream of tartar (optional for flavor). For a non-egg version, try our meringue-based royal icing I used in our Christmas Sugar Cookies with Royal Icing. For icing that is a little thicker than what you might end up there, add in more sugar until desired consistency is reached.

Baking Tools and Equipment

You will need our Gingerbread House Template and the following kitchen tools and equipment:

measuring cups and spoons
mixing bowls
hand mixer (or stand mixer)
rolling pin
pizza cutter and knife
half sheet baking pan and silicone baking mat - I would not recommend using parchment paper because the hard candies tend to stick to the parchment paper. If you decide to not add a glass effect to the windows, then parchment paper will work just as fine.
wire cooling rack
piping bags
couplers - for securing the tips to the piping bag.
no. 5 round tip for "gluing" the gingerbread pieces together and no. 1 round tip for fine details.

How to Make the Best Gingerbread House

First, print out our Gingerbread House Template and cut out the gingerbread shapes. Set aside.

Then, make the gingerbread house dough.

Make the dough. In a large mixing bowl, whisk to combine flour, ginger, cinnamon, all spice, salt, and baking soda. Set aside. In a medium mixing bowl, add egg, melted butter, brown sugar, molasses, and water. Use a hand mixer to beat on medium speed until combined, about a minute.Gradually add the wet ingredients to the dry ingredients and mix on medium speed until just combined, and there are no dry flour particles.

Chill the dough. Use your hands to form the ball into a dough and divide into two balls. Flatten each ball into a disc and wrap tightly with plastic cling wrap. Chill overnight (or at least for 2 hours).

Roll the dough. On a large piece of parchment paper, roll out one dough disc at a time to ¼-inch thickness. If the parchment paper is slipping around too much, place it on a silpat baking mat to keep it in place while you roll.
Cut out the gingerbread house pieces. Cut out the shapes from the Gingerbread House Template and use it to trace and cut out the Gingerbread House components. Use a pizza cutter for the edges and a knife for finer details like the windows.
- For the front of the house, cut out the circular window. Trace the shape for the door but don't completely cut it. You will cut it after baking to better hold its shape.
- For the back of the house, just cut the outline. You do not need to cut out a window or door.
- For the chimney piece that you need to make 2 cuts for, cut once, then flip the stencil over and cut it that way.
Add hard candies (optional). Carefully transfer the cut pieces onto two the half sheet baking pans lined with a silicone baking mat. Place a whole jolly rancher into each of the windows. For the circular window in the center, use just half of a jolly rancher. These hard candies will melt to give a stained glass window effect.

Bake. Bake in a 375 F preheated oven for 8-10 minutes until the edges have set. Within the first couple of minutes, use a knife to cut out the door and set it aside on the baking sheet.
Cool. Allow the gingerbread to cool on the baking sheet for 5-10 minutes. Then transfer to a wire cooling rack to cool completely.

How to Make Royal Icing

Beat the egg whites with an electric hand mixer (or stand mixer) for 10 seconds. Add cream of tartar and beat in. Gradually add confectioners' sugar, about ½ cup at a time. Beat at high speed for 5 minutes until the icing is very stiff.
If the icing is too wet, add a little more sugar. If it's too thick, add a teaspoon of water at a time until desired consistency is reached. You want icing that will easily come out of the piping bag but that will keep it's shape (not runny).
Keep the bowl covered with a wet towel when not using as the icing dries up very quickly.

How to Assemble a Gingerbread House

Make a base for the gingerbread house. I cut out a piece of cardboard and wrapped it with aluminum tin foil. I then placed it on a wooden serving platter that I have.
Attach one corner of the house. Use a piping bag with the no. 5 round tip secured to pipe a thick line along the side of the front piece of the house. Take a side piece and attached it together. Hold it upright onto the base. Then, run thick line of royal icing along the bottom of the two pieces of the house on the inside to help attach it to the base. Hold the two pieces together for a minute or two while the icing sets partially.
Attach the other corner of the house. Run a thick line of royal icing along the exposed side edge of the side piece and attach the back of the house. Then, run another thick line of royal icing along the exposed side edges of the back of the house and front of the house and attach the other side piece. Run a thick line of royal icing along the bottom of these two pieces on the inside of the house. Run a thick line of royal icing along all corners of the house from the inside. Hold together for a minute or two while the icing sets partially. You can use a glass or cans to help prop it up if needed. Let it set for one hour before adding the roof.

Add the roof. Run a thick line of royal icing along the left top side edges of the front and back, and left side piece. Place one of the roof pieces on top and hold it in place for a couple minutes. Run a thick line of royal icing along the right side, and along the center of the attached roof and add the other roof. Run a thick line of royal icing along the center where the two roof pieces meet, if necessary. Hold it in place for a couple of minutes.
Make the chimney. Use royal icing to attach the chimney pieces together. Then run a thick line of royal icing along the bottom of the chimney (where the slanted pieces are) and adhere them to the roof. Hold in place until slightly set, a couple minutes.

Attach the door. Run a thick line of royal icing along the left side of the door piece and attach it to the house slightly ajar. Hold it in place until slightly set.
Seal it together. You can pipe an extra layer of royal icing along the roof and along the edges in a dripping pattern to make it look like snow. Allow everything to set before decorating, about one hour.
Add patterns. Secure a no. 1 round tip to the piping bag. Pipe a scalloped pattern on the roof to resemble shingles. Outline the windows and add decorative dots and squiggles.
Add snow. Take some confectioners' sugar and use a fine mesh strainer to add "snow" on the top of the roof. You can also sprinkle some shredded coconut on the base to resemble snow on the ground.
Decorate with candy. Pipe a thick layer of royal icing along the edges or wherever you want to stick candies on. Then stick the candies on top.
Add lights (optional). Place a little battery operated light inside and watch your gingerbread house glow up.

Recipe Tips and Tricks

Allow the gingerbread to cool: You may feel impatient to build your festive gingerbread home, but patience is important here. If your gingerbread is warm, the icing will melt and create a sticky mess instead of working as glue to hold the cookies in place.
Allow the icing to set: As you build your gingerbread house, you will need to hold certain pieces in place for a few minutes and let it set fully at various stages. For the best results, you need to be patient.
How to store a gingerbread house: Store your assembled gingerbread house covered at room temperature for up to 2-3 weeks. It may be tricky to covered a fully decorated gingerbread house, but try to cover it loosely with plastic cling wrap.
Displaying your house: Be mindful that gingerbread houses that are left uncovered as a display will collect dust and other household debris. If you plan on putting out your masterpiece on display for a few weeks, you may want to reconsider eating it.

More Holiday Recipes

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Chicken Pot Pie

There's nothing quite like a homemade chicken pot pie, and this creamy, protein-packed, veggie-filled, easy chicken pot pie lives up to expectations. It's loaded with a savory and indulgent filling that is carefully contained by a crispy, buttery, and flaky homemade pie crust. This comforting dish is just what you need when you are craving something warm and cozy on a chilly day this fall and winter. Plus, it stores and freezes well!

Why You'll Love Chicken Pot Pie

It's fast (for chicken pot pie). You'll love how quick this chicken pot pie comes together. Spending all day long in the kitchen is fun for some, but not everyone. That's why this quick chicken pot pie is the perfect dinner recipe for cooks who prefer to eat not long after they've begun cooking.
The crisp exterior crust. This savory pie features an optional homemade chicken pot pie crust. When you follow the instructions, you'll end up with delicious dough... and bragging rights!
The creamiest chicken pot pie filling. Of course, the best part of this chicken pot pie is inside. You'll find the traditional ingredients like peas and carrots, with the creamy goodness of butter and cream.

Ingredient Notes

To make this comforting chicken pot pie, you will need the following ingredients (full quantities in recipe card below):

double pie crust - you will need flour, butter, salt, and ice water for the easy homemade pie crust. You can also use store-bought pie crust to make this recipe even quicker.
butter
vegetables - we use onion, garlic, carrots, celery, and peas.
all-purpose flour
chicken broth
sour cream or heavy cream
cooked chicken - this is a great recipe to use up any leftover chicken from a Roast Whole Chicken, Air Fryer Chicken Breast, or many other Chicken Recipes. You can also substitute with leftover turkey.
salt and pepper
to prepare the crust for baking - you will also need an egg for the egg wash to brush over the crust before baking to help it develop an extra golden crust. You'll also need a little more salt and pepper to sprinkle on top of the crust.

You will also need measuring cups and spoons, large skillet (I used my cast-iron skillet), and a 9-inch pie dish.

How to Make the Best Chicken Pot Pie

How to Make Homemade Pie Crust

Make the dough. Add flour, butter and salt into a food processor. Pulse mix on and off for 1 minute until the flour mixture turns into a small breadcrumb-like consistency. Drizzle ice water into the mixture (ice water is the key here). Close the lid and continue to pulse mix on and off for another 1 minute until the crumbs stick together.
Bring the dough together. Transfer the dough onto a lightly floured surface. Divide the dough ball in half and flatten to form 2 equal discs. I highly recommend you wear disposable gloves to handle the dough to keep it as cold as possible.
Shape the crust. Roll the dough into approximately two 10-inch round circles (one for top crust and one for bottom crust). Sprinkle with some flour if needed to help rolling. Carefully lift and fit one dough circle into a 9-inch pie dish (for the bottom crust). Carefully wrap the top crust with plastic cling wrap.
Chill. Refrigerate the pie dough lined pie dish along with the wrapped top pie crust for at least 15 minutes.

How to Make Chicken Pot Pie Filling

Sauté vegetables. In a large skillet, melt butter over medium-high heat until it starts to bubble, about 1 minute. Add onion, garlic, carrots and celery. Sauté until tender, about 2 minutes.
Thicken. Add flour and stir well until thickened into a paste, about 1 minute. Slowly add chicken broth and sour cream. Mix well until smooth and bring the mixture to a simmer. Let it simmer over medium heat until thickened to a desired consistency (similar to gravy), about 2-3 minutes.
Add chicken. Turn off heat. Stir in chicken and peas and season with salt and pepper. Set the chicken pot pie filling aside, allowing it to cool down a bit.

Assembling Chicken Pot Pie

Remove the pie dish lined with the chilled pie crust lined from the fridge and fill it with the chicken mixture. Place the top crust over the filling to form a lid (It should completely cover the edge of the bowl)

Tuck in the excess overhanging dough and press down to seal the edge. Flute the edges of the pie crust (to make it look pretty). Cut out a few small vents on the top crust with a knife. Apply egg wash over the top pie crust and season with some salt and pepper.

Bake in a 400 F preheated oven until the top turns golden brown, about 30 minutes. Let it rest for 15 minutes, then slice and serve.

What to Serve with Chicken Pot Pie

Old fashioned chicken pot pie is a complete and very filling meal on its own. But you can balance it all out with some light dishes on the side. Some of my favorites are:

Storing Instructions

How to store: Allow the chicken pot pie to cool completely. This step is essential to keep the crust crisp and not soggy. Then, wrap it with plastic cling wrap or place it in an airtight container. It will keep in the fridge for up to 3-4 days.
How to freeze: You can freeze chicken pot pie whole or in individual portions. I recommend cutting it into the portions you'd like to thaw. Then, tightly wrap each piece in plastic cling wrap or aluminum foil, and place the wrapped pie into freezer bags. Store for up to 3-4 months.

More Chicken Recipes

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Stained Glass Window Cookies

Stained glass window cookies are one of the prettiest cookies you'll see during the holiday season (or any time of year really) and they're actually so easy to make. With a soft sugar cookie base with crisp brown edges and a smooth jolly rancher hard candy center, these stained glass cookies come together in about one hour, including prep, chill, and bake. These are a must have in your Holiday Cookie Box this year or even hung as an ornament on your tree!

Why You'll Love Stained Glass Window Cookies

An easy to make cookie that will turn heads. Get ready to hear "wow" along with a chorus of "oohs" and "aahs." Most people agree that stained glass window cookies are some of the most beautiful cookies they've ever seen. And you'd be surprised how easy they are to make in about an hour (over half of which is chill time).
You can get creative. It's time to pull out your cookie cutters, your hammer, and your creativity. If crushing the jolly ranchers into bits doesn't get your creative juices flowing, choosing fun holiday shapes to fill with candy sure will.
Nostalgic hard candy "stained glass" centers. Jolly ranchers are one of the most classic and nostalgic childhood candy. They're loved on their own but so much more fun when turned into "glass" inside a buttery sugar cookie.
The sugar cookie frame. The candy "stained glass" is obviously the center of the show in this stained glass cookie, but the cookie dough used to make the frame is from our popular Sugar Cookies and are so good on their own too.

Ingredients and Substitutions

To make this festive Stained Glass Window Cookies, you will need the following ingredients (full quantities in recipe card below):

butter - I recommend unsalted butter for the best results. You can substitute with salted butter, just leave out the extra salt called for in the recipe.
sugar
egg
vanilla extract
baking powder
salt
all-purpose flour
hard candies - I used jolly ranchers but any other hard candies such as life savers will work too.

You will also need the following baking tools and equipment: measuring cups and spoons, mixing bowls, hand mixer or stand mixer, rolling pin, 3-inch cookie cutters and 1-inch cookie cutters (or use a linzer cookie cutter set), half sheet baking pan and silicone baking mat, and wire cooling rack.

How to Make the Best Stained Glass Window Cookies

Make the cookie dough. In a large mixing bowl, cream butter and sugar together using a hand mixer (or stand mixer) on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla and beat until combined. Turn the mixer to low speed and add baking powder and salt. Gradually add flour and mix until combined.

Chill the dough. Form the dough into a ball and wrap it tightly in plastic cling wrap. Freeze for 30 minutes or refrigerate until firm (at least 1 hour, up to overnight).
Cut out the cookies. On a lightly floured surface, use a rolling pin to roll the dough out until it is ¼-inch thick. Use a 3 or 4-inch cookie cutter to cut out cookie shapes, and a 1 or 1.5-inch cookie cutter to cut out the centers. Transfer the cookies to two half sheet baking pans lined with silicone baking mat (I would not recommend parchment paper as the candy can stick to it), placing them 1-inch apart. Re-roll any scraps and repeat to cut out more cookies.
Add the stained glass center. Sprinkle crushed candies into the cut out center of the cookies, filling them ¾ full. If you fill them too much, the candy will melt out of the window and onto the cookies.

Bake. Bake the cookies in a 350F preheated oven for 10 minutes, until the edges start to turn golden brown, and the candy center is melted. Let the cookies set on the baking sheet for a few minutes for 10 minutes, then carefully transfer them to a wire cooling rack to cool completely.

Storing Instructions

How to store: Store stained glass window cookies in layers separated with parchment paper an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1-2 weeks. Note that over time humidity can cause the candy centers to get sticky.
How to freeze cookie dough: Once you have prepared the dough and shaped it into a disc, wrap it tightly with plastic cling wrap and store it in a freezer bag or airtight container. Freeze for up to 2 months. To use, allow the cookie dough to thaw overnight in the refrigerator. Then, bring it to room temperature before rolling and cutting out.
How to freeze baked cookies: I would not recommend freezing these cookies as it can cause the window center to crack when thawing. If you don't mind, then you can freeze in an airtight container, layered in between pieces of parchment paper and for up to 3 months.

Recipe Tips and Tricks

Crushing the hard candies: To crush the jolly ranchers, put them in a plastic ziploc bag, then crush them with a hammer, mallet, or meat tenderizer! You can even crush them in a mini blender the same way you would crush coffee beans.
Make it with other cookies: You can make stained glass window cookies with other cookies as a base including: Cut Out Shortbread Cookies, Gingerbread Cookies, and in a Gingerbread House.
Get creative: Mix and match the shapes to make it fun. Cut a star-shaped hole into a star shape or a Christmas tree shape into a circular cookie. Or go with a classic rectangle inside rectangle shape. The possibilities are limitless! You can also get even more creative and mix colors.

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50 Best Cake Recipes

When it comes to planning a celebration, the cake is probably the most important part. And nothing beats a fresh, homemade, special cake to serve to your family and friends. Whether you are looking for a fancy birthday cake to feed a crowd or simple cupcakes to satisfy a last minute sugar craving, you are in the right place. We are sharing all types of cake with over 50 of our most popular and best cake recipes made from scratch including fluffy cakes and bundt cakes, indulgent cheesecake (including easy no bake options), easy loaf cakes and sweet breads, cupcakes and cake pops, and muffins too (because who doesn't love something that doubles as breakfast and dessert!).

Best Cake Recipes

Gingerbread Bundt Cake with Maple Cinnamon Glaze

This showstopping festive gingerbread bundt cake with maple cinnamon glaze and pecans is moist, soft, and fluffy, and packed with warm holiday spices. This is one of my favorite cake recipes to make during the holidays.

Carrot Cake with Cheesecake Topping

Super moist and perfectly spiced carrot cake with a creamy cheesecake topping is flavourful, comforting, and the perfect homemade spring dessert.

Molten Chocolate Lava Cakes

Molten chocolate lava cakes are rich and fudgy with a classic gooey chocolate center that flows out like lava. So simple and easy to make. You need to try this cake recipe!

Glazed Brown Sugar Bundt Cake

No one will be able to resist this perfectly sweet and moist, glazed brown sugar bundt cake. Made with Greek yogurt for major decadence and richness.

Chocolate and Vanilla Marble Cake

Chocolate and vanilla marble cake is delicious, moist, fluffy with the perfect golden brown crust. With two classic cake flavors, this loaf cake has it all.

Persian Love Cake

Persian Love Cake is a rich, moist, and nutty almond cake loaded with floral and citrus flavors, topped with a lemon glaze, pistachios, and rose petals.

Blueberry Buckle Cake

Blueberry buckle cake is soft and moist, loaded with fresh blueberries, and has a crunchy, sweet and buttery streusel topping. It's the best coffee cake recipe.

Holiday Yule Log Cake (Bûche de Noël)

Holiday yule log cake (Bûche de Noël) with a chocolate sponge cake, whipped cream filling, and whipped chocolate ganache coating is a classic Christmas dessert.

Carrot Bundt Cake with Cream Cheese Glaze

Showstopping carrot bundt cake with cream cheese glaze is light, fluffy, and moist. It's loaded with sugar, spice, and everything nice -- including grated carrots.

Yogurt Fruitcake

Perfect for the holidays, this super moist and tender, festive yogurt fruitcake is loaded with dried fruits and nuts for a burst of flavour in every bite.

Chocolate Zucchini Cake

Chocolate zucchini cake is moist, fluffy, and delicious. Loaded with fresh zucchini for a burst of nutrition, and topped with a homemade cream cheese icing. You can't even tell this cake recipe is loaded with veggies.

Pumpkin Bundt Cake

Pumpkin bundt cake with cream cheese icing is a perfect fall dessert to serve this year - super moist inside, with a perfect golden brown crumby crust.

Cranberry Sauce Swirl Pound Cake

Leftover cranberry sauce swirl pound cake is moist and tender with swirls of cranberry sauce for a sweet and tangy burst of flavour. So easy and delicious.

Sourdough Cinnamon Roll Twist Bread

Soft and fluffy sourdough cinnamon roll twist bread is buttery and layered with cinnamon sugar. Prep it the night before and freshly bake it for breakfast.

Apple Cardamom Cake with Caramel Pecan Butter Frosting

Apple cardamom cake with caramel pecan butter frosting is the perfect fall cake and is made by combining all your favourite fall flavours together.

Pumpkin Pie Bundt Cake with Cream Cheese Glaze

This think and dense, yet surprisingly light, pumpkin pie bundt cake with cream cheese glaze is the perfect after dinner treat. It is warm from the mixture of pumpkin and pumpkin pie spice blend, with a hearty drizzle of cream cheese glaze. The perfect pair.

Candy Cane Layered Cake

This minty candy cane layered cake is a gorgeous showstopper that might just be too pretty to eat.

Looking for a showstopper at your next holiday party? Incorporate the minty taste of candy canes into this gorgeous, festive candy cane layered cake! | aheadofthyme.com

Upside-Down Caramel Apricot Tart

Apricots are finally here and it's time to rejoice with a sweet, juicy, upside-down caramel apricot tart laced with flakey sea salt - it's heaven.

Best Cheesecake Recipes

Classic New York Cheesecake

Classic New York Cheesecake is stunning, delicious, rich, and creamy. Plus, it's surprisingly easy to make from scratch - even for beginners!

Caramel Pecan Cheesecake Bars

Decadent caramel pecan cheesecake bars with a graham cracker crust, cheesecake filling, and caramel pecan topping is perfect for any special occasion.

Decadent caramel pecan pie cheesecake bars with a graham cracker crust, cheesecake filling, and caramel pecan topping is perfect for Thanksgiving this fall. | aheadofthyme.com

No Bake Blackberry Cheesecake

No bake blackberry cheesecake is light, smooth, creamy, and delicious, with a buttery graham cracker crust, cheesecake layer, and blackberry mousse on top.

Creamy Mango Cheesecake

Mousse-like, creamy mango cheesecake with a graham cracker crust, light cheesecake filling packed with mangos, and mango swirled on top is so easy to make.

Easy No Crust Burnt Basque Cheesecake

Easy no crust burnt Basque cheesecake is the easiest one bowl recipe. It is perfectly caramelized on the top and edges and creamy yet firm on the inside.

No Bake Pumpkin Cheesecake

No bake pumpkin cheesecake is the easiest cheesecake to make this fall. It's light, smooth, creamy, and loaded with fall flavors like pumpkin and cinnamon.

Healthier Caramel Apple Fall Cheesecake

Decadent and light, homemade healthier caramel apple fall cheesecake is made with a graham cracker crust, topped with caramel apples and caramel sauce. It's fall heaven.

Cranberry Sauce Swirl Cheesecake

Cranberry sauce swirl cheesecake is creamy, smooth, and indulgent. With a gorgeous red swirl on top, it's the perfect holiday dessert for your next party.

Best Loaf Cakes and Sweet Breads

Double Chocolate Loaf Cake

This fudgy double chocolate loaf cake is delicious, moist, and rich. It's easy to make with a quick one-bowl batter that's ready for the oven in 10 minutes.

Lemon Blueberry Bread

Easy lemon blueberry bread with lemon glaze is soft, moist, and delicious. This quick bread with fresh blueberries and lemon is the perfect summer dessert.

Nutty Banana Bread

When you combine walnuts, raisins and dried fruit in a nutty banana bread, the result is a tender and moist loaf that is truly irresistible.

Pumpkin Bread

Pumpkin bread is fluffy, moist, and delicious. This classic fall loaf cake is loaded with real pumpkin and seasonal spices like cinnamon and ginger.

Lemon Loaf with Lemon Glaze

Inspired by Starbucks lemon loaf, this moist, homemade lemon loaf with lemon glaze has the perfect balance between sweet and tangy, and so so flavourful.

Applesauce Bread

Homemade applesauce bread is fluffy, moist, and delicious. Loaded with fall flavors that transforms your favorite snack into a loaf cake.

Healthy Banana Bread

Healthy banana bread is delicious and moist and contains no refined sugar or butter. Quick and easy to make with 10 minutes prep and few pantry staples.

Strawberry Bread

Strawberry bread is fluffy, soft, and moist, packed with farm-fresh strawberries. Simple, sweet, and delicious, perfect for a summer brunch.

Chocolate Chip Pumpkin Bread

Soft and moist, small batch chocolate chip pumpkin bread is the easiest fall treat, packed with fall flavours of warm pumpkin spice, pumpkin, and chocolate.

Butternut Squash "Pumpkin" Bread

Move over pumpkin, there is a new loaf in town. Butternut squash "pumpkin" bread is moist and flavourful, and brings the pumpkin spice season to your home.

Best Cupcakes and Cake Pops

Moist Chocolate Cupcakes

Moist chocolate cupcakes topped with chocolate buttercream frosting and sprinkles, are a chocolate triple threat. They're rich, decadent, sweet, and easy to make.

Vanilla Cake Pops

The cutest bite-sized treat to serve at any event are vanilla cake pops from scratch -- luckily, they are actually simple and easy to make. Add pink or red food colouring to the chocolate coating, or use red and pink sprinkles to make them festive and feminine for Mother's Day.

Vanilla Cupcakes with Rose Petal Buttercream

Light, airy and fluffy vanilla cupcakes with rose petal buttercream icing is the cutest treat for Easter. They are super quick and easy to make. One of my favorite Mother's Day recipes.

Moist Vanilla Cupcakes

Moist vanilla cupcakes with buttercream frosting are soft, fluffy, simple, sweet, and delicious. Secret ingredient yogurt keeps them moist for days!

Chocolate Cake Pops

Easy to make and decorate, bite-sized chocolate cake pops are packed with chocolate and sprinkles are the perfect treat. Use gold and silver sprinkles to make it festive for New Year's Eve.

Bunny Ears Easter Cupcakes

Get festive with these cute bunny ears Easter cupcakes. Buttercream frosting and marshmallows make these vanilla cupcakes extra sweet and delicious.

Best Muffin Recipes

Blueberry Yogurt Muffins

Blueberry yogurt muffins are buttery, moist, soft, and cakey and bursting with blueberries in every single bite. They are super quick and easy to make.

Gingerbread Muffins with Vanilla Glaze

Festive gingerbread muffins with vanilla bean glaze are light, airy and fluffy with warm fragrant festive spices and rich molasses. A perfect holiday treat.

Banana Chocolate Chip Muffins

Fluffy soft and moist, these are the best banana chocolate chip muffins ever. Prep this easy one bowl recipe in less than 10 minutes with a few ingredients.

Carrot Cake Muffins

Carrot cake muffins are moist, light, chewy and full of carrots which means breakfast this week is healthy! Carrot muffins are great for meal prep too.

Cranberry Yogurt Muffins

Buttery, soft and moist, cranberry yogurt muffins are packed with tarty and sweet cranberries in every single bite. Great for breakfast, snack or dessert.

Chocolate Chip Zucchini Muffins

Chocolate chip zucchini muffins are moist, fluffy, and delicious. They are made healthier with fresh zucchini and yogurt which also adds amazing texture.

Cinnamon Apple Oatmeal Muffins

Cinnamon Apple Oatmeal Muffins are fast, easy and delicious- loaded with apples, oats, and fall spices. A quick nutritious bite for breakfast or snack time.

Zucchini Muffins

Quick and easy zucchini muffins are loaded with fresh zucchini which makes them fluffy, moist, delicious, and full of nutrients. Freezer-friendly too!

Make Ahead and Storing Instructions

You can make almost all of these cakes ahead of time and store in an airtight container at room temperature for a day or two, or up to one week. Other cakes such as no bake cheesecakes need to be prepared well in advance to give it enough time to set in the fridge.

Cake is also typically freezer-friendly. To freeze, store wrap the cake tightly in plastic cling wrap or aluminum foil and store in an airtight container or freezer bag. You can also slice the cake and wrap each slice individually before storing. Store in the freezer for up to 3 months, but check individual recipe for full storing instructions.

Did You Make Any of These Cakes?

Please leave a comment and rating below, and let me know what you thought of this round up of the best cake 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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10 Best Stuffed Peppers Recipes

When it comes to delicious, flavorful, and typically healthy dinners, stuffed peppers just can't be beat. They are a go-to over here because they are easy to make ahead, store and freeze well, and they are great for meal prep. Plus, you can totally customize them with whatever filling and flavor that you are craving. So if you are wondering "how to make stuffed peppers", you are in the right place. Today, we are sharing over 10 best stuffed peppers recipes including ground beef stuffed peppers, chicken stuffed peppers, turkey stuffed peppers, vegan and vegetarian stuffed peppers, stuffed peppers with or without rice, stuffed peppers with quinoa, and more!

Best Stuffed Peppers

Ground Beef Stuffed Peppers

Ground beef stuffed peppers are delicious, healthy, and filling. Stuffed with beef rice and veggies, they're easy to make ahead and freezer-friendly.

Chicken Parmesan Stuffed Peppers

Chicken parmesan stuffed peppers are delicious, flavorful, healthy, and filling, and combines two all-time favorites. Great for meal prep and freezes well.

Vegan Stuffed Peppers

Vegan Stuffed Peppers are stuffed with pan-fried mushrooms, tender rice, and veggies, making them flavorful and filling. Easy to make in under an hour!

Leftover Turkey Stuffed Bell Peppers

Leftover turkey stuffed peppers are a nutritious, wholesome and healthy dinner that you can throw together easily and quickly. A total crowd-pleaser and delicious Thanksgiving leftover recipe.

Mexican Stuffed Peppers

Mexican stuffed peppers are a delicious, wholesome, healthy meal loaded with fun Mexican flavors. It freezes well and is perfect for meal prep.

Chili Stuffed Peppers

Leftover chili stuffed peppers are delicious, flavorful, and the easiest way to make stuffed peppers, with only three ingredients and five minutes of prep.

More Stuffed Peppers Recipes

Here are some of our favorite stuffed peppers recipes that we found the internet has to offer:

Vegetarian Quinoa Stuffed Peppers. The name says it all. This hearty and healthy vegetarian meal is loved by all.
Lasagna Stuffed Peppers. If you love a classic Meat Lasagna, then you are in for a treat. These stuffed peppers taste like comforting lasagna but they skip the pasta making them low carb.
Philly Cheesesteak Stuffed Peppers. This classic Philly favorite is given a low carb twist and stuffed in bell peppers. SO good!
Mediterranean Stuffed Peppers. These Greek-style ground beef stuffed peppers are stuffed with classic Mediterranean flavors and ingredients including chickpeas.

Storing and Reheating Instructions

Let any leftovers cool down before placing them in an airtight container and store in the refrigerator for up to 3 days. Stuffed peppers also freeze and reheat well. So they are perfect for meal prepping. Store the cooked stuffed bell peppers (or just the cooked filling) in an airtight container with the cut side up for up to 3 months.

If you have time, I recommend reheating the ground beef stuffed peppers in the oven (or air fryer) at 350F. Place them in a casserole dish (the peppers may leak) and cover with aluminum foil (to steam the peppers). Bake covered for 20 minutes and uncovered for 5 minutes. If reheating from frozen, extend the cooking time even further until warmed through, about 5-10 minutes longer.

You can also reheat in the microwave. I recommend cutting the stuffed peppers into quarters, allowing them to separate (they sort of resemble flower petals!) before heating for 1-3 minutes in the microwave, until warmed through.

Did You Make Any of These Stuffed Pepper Recipes?

Please leave a comment and rating below, and let me know what you thought of this round up of the best stuffed peppers 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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White Chicken Lasagna Soup

White Chicken Lasagna Soup is a thick and creamy soup version of this classic Italian dish. Sautéed chicken is added to a warm, creamy, and cheesy broth along with lasagna noodles and spinach. It's the perfect meal for when you craving hearty and comforting chicken soup for the soul. The best part? It's quick and easy to make, meaning you can satisfy your cravings in just 30 minutes.

Why You'll Love this White Chicken Lasagna Soup Recipe

Craving lasagna? This will hit the spot. Although this white chicken lasagna soup is nothing like a traditional white chicken lasagna with layers of noodles, cheese, and chicken, it will satisfy your lasagna craving with the same savory flavors, creamy textures, and filling carbs and proteins.
Its perfectly balanced broth. I can't get enough of this white chicken lasagna soup's broth. It is incredibly thick (thanks to some added flour), super creamy (you'll add cheese and half and half), and so flavorful (from, well, everything else!).
The lasagna noodles. Lasagna noodles might be the last type of noodle you reach for when making a chicken soup, but you'll rethink that choice after you try this white chicken lasagna soup. Lasagna noodles hold up well in a soup, and you can break them into any size you desire.

Ingredients and Substitutions

To make this delicious White Chicken Lasagna Soup, you will need the following ingredients (full quantities in the recipe card below):

vegetable oil
chicken - seasoned with Italian seasoning, salt, and pepper.
butter
onion
garlic
all-purpose flour
chicken broth - or substitute with vegetable broth.
heavy cream
Parmesan cheese - you can substitute with asiago cheese or sharp white cheddar.
lasagna noodles
salt and pepper
baby spinach

You will also need measuring cups and spoons and a large pot (I used my 4 qt. Dutch oven).

How to Make the Best White Chicken Lasagna Soup

Cook chicken. Heat oil in a large pot or 4 qt. Dutch oven over medium-high heat until the hot oil sizzles, about 1 minute. Add chicken and cook for 5-7 minutes until evenly cooked through. Season with Italian seasoning, salt, and pepper. Set aside on a plate.
Sauté aromatics. In the same pot, melt the butter over medium-high heat until it starts to bubble, about 1 minute. Add onion and garlic and cook until tender, about 3-4 minutes.
Add liquids. Stir in flour, mixing well, and cook for about 1 minute. Slowly pour in chicken broth and heavy cream. Stir well and bring the mixture to a boil, about 6-8 minutes.
Add noodles. Add cheese, broken lasagna noodles, salt, and pepper. Mix well until evenly combined. Cook the noodles over medium heat until al dente (fully cooked but still firm) according to package directions, about 8-10 minutes. Stir occasionally to prevent noodles from sticking to the bottom of the pot. If the soup is a bit too thick for your liking, simply add water or broth to dilute a bit.
Add chicken and spinach. Stir in cooked chicken and spinach and cook until chicken is warmed through and spinach is evenly wilted, about 1-2 minutes.
Serve. Garnish with freshly cracked black pepper and serve immediately.

Instant Pot White Chicken Lasagna Soup

To make this white chicken lasagna soup in the pressure cooker instead:

Turn on the Sauté function on high on the Instant Pot. Add oil and heat until the hot oil sizzles, about 1 minute. Add chicken and sauté until no longer pink, about 3-4 minutes. Add butter, onion, garlic, Italian seasoning, salt and pepper. Sauté until tender, about 2 minutes. Stir in flour. Mix well and cook for about 1 minute. Slowly pour in chicken broth and heavy cream. Stir well until smooth.
Stir in cheese and broken lasagna noodles. Seal the lid and turn the steam release knob to SEAL position. Pressure cook for 5 minutes until noodles are al dente. Once the time is up, quick release the remaining pressure by turning the steam release valve to the venting position.
Open the lid and stir in spinach for 1 minute until wilted. Season with salt and pepper to taste. Serve immediately.

Recipe Tips and Tricks

How to store: Keep leftover chicken lasagna soup in an airtight container in the refrigerator for up to four days or in the freezer for up to three months. If freezing, portion the soup into single-serving container or freezer bags for easy use.
How to thaw: Thaw frozen soup overnight in the fridge. If you're in a hurry, place frozen soup in a covered pan over low heat, stirring occasionally.
How to reheat: Reheat leftover soup in a covered pan over medium-low heat. If the soup becomes too thick, add small amounts of chicken broth or water. Mix it in entirely before adding more, and repeat until the soup reaches your desired consistency.

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Cut Out Shortbread Cookies

Cut out shortbread cookies are soft, buttery, and crumbly - they literally melt in your mouth. This easy classic shortbread cookie recipe uses only five simple ingredients, and the optional homemade royal icing will add a splash of fun color and added sweetness. Plus, they hold their shape so well (no spreading here!), so you can cut them out into any shape and make festive cookies for any holiday. They are a must-have to any holiday cookie box or cookie exchange.

Why You'll Love Cut Out Shortbread Cookies

The crumbly texture. Shortbread cookies originated in Scotland nearly 900 years ago, and it's no surprise that they're still around. As soon as you bite into one of these cut out shortbread cookies, you'll know what I mean. They give the perfect crumble before nearly melting in your mouth. Shortbread cookies are among some of the most simple yet indulgent cookies you'll ever taste.
They're so easy to make. Shortbread cookies only require five ingredients. Yes, five. Flour, butter, sugar, vanilla, and salt. And although this recipe technically takes 2 hours to make, 40 minutes of that is for your dough to chill in the fridge, and the another 1 hour of that is to decorate with royal icing (which you totally don't have to and can cut the time down by half!).
The royal icing. Not all shortbread cookies are iced, but we iced ours because why not? A simple royal icing with a hint of vanilla brings a smooth sugary surface to these cookies to make your mouth water even more.

Ingredients and Substitutions

To make these easy cut out shortbread cookies, you will need the following ingredients (full quantities in recipe card below):

butter
confectioners' sugar - this gives the shortbread cookies that melt-in-your-mouth texture. You can replace with granulated sugar but the texture won't be as fine.
vanilla extract
salt
all-purpose flour
royal icing - made with confectioners' sugar, meringue powder (we prefer this instead of egg whites), room temperature water, vanilla extract, and gel food coloring.
sprinkles (if using)

Kitchen Tools and Equipment

You will also need the following kitchen tools and equipment:

measuring cups and spoons
mixing bowls
hand mixer or stand mixer
rolling pin
3-inch cookie cutters
half sheet baking pan and silicone baking mat (or parchment paper)
wire cooling rack
piping bags
couplers - for securing the tips to the piping bag.
no.3 round piping tip (or no. 5 round tip for the base and no. 1 round tip for details)

How to Make the Best Cut Out Shortbread Cookies

Make the cookie dough. Cream butter and sugar together using a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer) on medium speed until light and fluffy, about 2 minutes. Add vanilla and beat until incorporated. Gradually add the flour and beat on low speed until combined. Turn the mixer to high speed and beat for 1-2 minutes until dough becomes more breadcrumb like and less dry (You should be able to easily shape the dough into a ball using your hands).
Chill the dough. Use your hands to shape the dough into a disc and wrap it tightly in plastic cling wrap. Chill for 30 minutes.
Cut out the cookies. Remove the dough from refrigerator and transfer to a lightly floured surface. Use a rolling pin to roll the dough out until it is ¼-inch thick. Use Christmas cookie cutters (or other cookie cutters) to cut out different the cookies. Transfer the cookies to a large cookie sheet lined with a silicone baking mat or parchment paper, placing them 1-inch apart. Re-roll any scraps and repeat to cut out more cookies.

Second chill. Transfer the cookie sheet into the refrigerator to chill while the oven is preheating (about 10 minutes).
Bake. Bake cookies in a 350 F preheated oven for 10-12 minutes, until the edges start to turn golden brown. Leave the cookies on the baking sheet for 5 minutes before transferring them onto a wire cooling rack to cool completely.

How to Make Royal Icing

In medium mixing bowl, whisk together confectioners' sugar and meringue powder. Add water and vanilla extract and beat with a hand mixer on medium-high speed, until smooth. If you find that the icing is too thick, add a little water (a teaspoon at a time). If you find the icing too thin, add a little more sugar.
To colour the icing, add gel food colouring. You can also use liquid food colouring, but this will have a slight effect on the consistency of the icing. You may need to add a little more sugar to get the consistency right.

How to Decorate Shortbread Cookies with Royal Icing

Transfer the icing into a piping bag fitted with a no.3 round piping tip (up to a no.5 round tip). Outline the base colour of the cookie, leaving about ⅛-inch from the edge, and fill in the inside. Allow the base to dry and set so that when you add icing on top, it won't smudge or blend into each other, about 20-30 minutes.

Use the same piping tip (or you can use a finer tip such as a no. 1 round tip) to add finer details such as lines and dots.

Storing and Freezing Instructions

How to store shortbread cookies

Keep shortbread cookies in a cookie tin at room temperature for up to one week. The refrigerator can extend the shelf life to 10 days. You can also freeze them for up to 3 months.

How to freeze shortbread cookies

Shortbread cookies also freeze really well. Place them in an airtight container, layered in between pieces of parchment paper and store in the freezer for up to 3 months.

How to store shortbread cookie dough

Once you have shaped the dough into a disc and wrapped with plastic cling wrap, you can store it in the fridge for up to 3 days before rolling and cutting out the cookies. When ready to use, set the dough on the kitchen counter for 20-30 minutes to soften a little and make it easier to roll.

How to freeze cookie dough

Place the plastic wrapped cookie dough disc into a freezer bag or airtight container and store in the freezer for up to 2 months. When ready to use, allow it to thaw overnight in the refrigerator, and then let it sit at room temperature for 20-30 minute before rolling.

Recipe Tips and Tricks

When to ice the shortbread cookies: Be sure to wait until the cookies are cooled completely. Rushing this process could turn into a melty, sticky mess if your shortbread cookies are still warm.
Use softened butter: The consistency of the butter is important. You want softened butter. Not microwaved butter. Not melted butter. Not hard butter. Give your butter about 1 hours to sit at room temperature for it to become soft.

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Mashed Potato Balls

Mashed potato balls with cheese are a delicious appetizer that is perfect when hosting family and friends during the holidays. They're crisp on the outside and soft, tender, and cheesy inside. Leftover mashed potatoes are loaded with cheese, green onions, and seasonings before being shaped into bite-sized balls, breaded, and fried to perfection. These mashed potato bites are a comforting snack that is easy to make ahead, freezer-friendly, and can be cooked directly from frozen. Plus, you can deep fry them or cook in the air fryer.

Why You'll Love Mashed Potato Balls

They're bite-sized mashed potatoes. Mashed potatoes are one of my all-time favorite foods. They are creamy, cheesy, and full of carbs, which makes them the ultimate comfort food. Now, these mashed potato balls take that dish, load them up with even more flavor, and turn it into a bite-sized appetizer or snack. What's not to love about that?
The crispy outer layer. These mashed potato balls are fried to perfection and form a crispy, crunchy, golden-brown exterior when frying. The panko breadcrumbs help firm up the potato balls and gives them maximum crunch.
The soft, creamy interior. There's nothing better than a bite of cheesy mashed potatoes - and these mashed potato balls deliver the decadence. Even though the outside is perfectly fried, the inside of these mashed potato balls remains soft and creamy.

Ingredients and Substitutions

To make these easy leftover mashed potato balls, you will need the following ingredients (full quantities in recipe card below):

mashed potatoes - feel free to use any leftover mashed potatoes that you have on hand. This recipe works with Creamy Mashed Potatoes, Garlic Mashed Potatoes with Sour Cream, Instant Pot Mashed Potatoes, Mashed Red Potatoes, and Mascarpone Mashed Potatoes.
cheddar cheese - feel free to substitute with your favorite cheese. Some great options are a Tex Mex blend cheese, Monterey Jack cheese, Parmesan, and havarti.
green onions
seasoning - we used garlic powder, paprika, salt, and pepper. Feel free to play around with different spices and seasonings and create your own spin on the recipe.
panko breadcrumbs - panko breadcrumbs add extra crispiness to the coating. You can also use regular breadcrumbs and still get delicious results.
vegetable oil - for frying.

You will also need measuring cups and spoons, mixing bowl, and a cooking pot.

How to Make the Best Mashed Potato Balls

Combine ingredients. In a large mixing bowl, add mashed potatoes, cheese, green onions, garlic powder, paprika, salt and pepper. Mix well until smooth.

Shape into balls. Take 2 tablespoons of the potato mixuture at a time and shape into balls by hand, similar to shaping meatballs. Alternatively, you can use a cookie scoop to shape into even pieces.
Coat with breadcrumbs. Add breadcrumbs in a large bowl. Dip the mashed potato balls in crumbs and gently press crumbs around each ball to coat.
Freeze. Arrange the coated mashed potato balls evenly on a parchment-lined half sheet baking pan and transfer into the freezer. Freeze for 15-20 minutes to firm up. This helps the mashed potato bites hold their shape when deep-frying.
Deep fry the mashed potato balls. Add 2-inches of oil into a cooking pot and heat over medium-high heat until shimmering hot, about 3-4 minutes. Add the potato balls in batches (about 4-5 pieces each time) until crisp and golden brown, about 1-2 minutes. Turn the balls occasionally to get an even golden crust on all sides.

Serve. Transfer the potato balls to a paper towel lined plate to drain excess oil, and let them cool for 5 minutes before serving.

How to Cook Mashed Potato Balls in the Air Fryer

Preheat the air fryer to 375 F, about 3 minutes. Carefully place mashed potato in a single layer in the air fryer basket and lightly spray with cooking oil to coat evenly. Air fry the mashed potato bites for 10-15 minutes until golden brown. Gently shake the basket halfway during cooking to brown evenly.

Storing and Make Ahead Instructions

How to store: Make sure the fried mashed potato balls cool to room temperature completely before storing. Skipping this step can result in soggy potato bites. Then, transfer the balls to an airtight container and refrigerate for up to 4-5 days.
How to reheat: Reheat leftover mashed potato balls in a 375F oven for 15-20 minutes, or air fryer for 10 minutes.
How to freeze: I recommend freezing these mashed potato balls before you cook them. Prepare them up to the point of frying, then arrange the balls in a single layer on a large half sheet baking pan. Freeze until hard, about 1 hour. Then transfer to a freezer bag or airtight container and freeze for up to 3 months.
How to cook from frozen: Cook in the same way that you would when following the recipe. It will take a few minutes longer to cook until crisp and golden brown.
Make ahead instructions: If you want to prep these mashed potato balls ahead of time, make them the day or morning before and store them in the freezer. Then, when it's time to serve, quickly fry them up. You could also cook them in advance, refrigerate, and pop into the oven to reheat.

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Peppermint Snowball Cookies

Peppermint snowball cookies are a buttery and nutty shortbread cookie that is dipped in white chocolate with crushed candy canes on top. These festive holiday cookies have the best texture that literally melts in your mouth. They are easy to make in one bowl and easy to decorate. Plus, they freeze well so you can start baking your Christmas cookies ahead of time and store until ready to bring to a holiday cookie exchange or gift to family and friends. Add these peppermint snowballs to your holiday baking list today!

Why You'll Love Peppermint Snowball Cookies

Easy to make. For a cookie that looks like it came from the bakery, this one is relatively easy to make. The cookie dough comes together in one bowl with just a handful of simple pantry staples, and it's quick and easy to decorate (no fancy piped icing here!).
Delicious nutty and peppermint flavor. Peppermint snowball cookies are not your average shortbread cookie. With added flavors of walnuts inside and crushed candy canes on top, classic buttery shortbread is taken to a new level that your palate will thank you for.
Festive holiday cookie. Enough said, right? If you are looking for a cute and festive cookie that is bursting with holiday flavors, then these peppermint snowballs are for you. It's also the perfect cookie to include in a Holiday Cookie Box along with some of my favorite Christmas cookies like Snickerdoodles, Chocolate Crinkle Cookies, Sugar Cookies, and Peanut Butter Blossoms.

Ingredients and Substitutions

To make these festive Peppermint Snowball Cookies, you will need the following ingredients (full quantities in recipe card below):

butter
confectioners' sugar - this helps give the cookies their melt-in-your-mouth texture. You can substitute with granulated sugar but note that you may lose this texture.
vanilla extract
all-purpose flour
walnuts - feel free to substitute with your favorite nuts such as pecans, hazelnuts, or almonds.
white chocolate
crushed candy canes - or any crushed peppermint candies will work.

You will also need measuring cups and spoons (or kitchen scale), mixing bowl, half sheet baking pan, and wire cooling rack.

How to Make the Best Peppermint Snowball Cookies

Make the cookie dough. Cream the butter and sugar together using a stand mixer or in a large mixing bowl with a hand mixer on medium speed until light and fluffy, about 2 minutes. Add vanilla and beat on medium until incorporated. Gradually add the flour and beat on low speed until combined. Add walnuts and beat until incorporated. Turn the mixer to high speed and beat for 1-2 minutes until dough becomes more breadcrumb like and less dry (You should be able to easily shape the dough into a ball using your hands).

Shape the cookies. Line two half sheet baking pans with parchment paper or a silicone baking mat. Scoop out a tablespoon of dough and roll into a 1-inch ball with your hands and place an inch apart on the baking sheet. Once the baking sheet is full, transfer to the refrigerator and chill for one hour.
Bake. Bake the cookies in a 350F preheated oven for 15-18 minutes, until they are golden brown on the bottom edges. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Melt chocolate. Melt the white chocolate in a small bowl. You can melt it by placing the bowl on a steamer basket, over a small pot of boiling water, or melt in the microwave in 30 second increments, stirring between each increment until melted and smooth.
Coat cookies. Dip the top of each cookie into the white chocolate and place back on the wire rack. Sprinkle crushed candy canes on top. Allow the chocolate to harden and set overnight at room temperature, or transfer the wire rack to the refrigerator to allow the chocolate to harden and set quickly in about 10 minutes.

Storing Instructions

How to store: Store in an airtight container at room temperature for up to 4 days. I suggest storing each in a mini cupcake liners so that they don't touch each other and cause the peppermint candies to fall off.
How to freeze: Arrange snowball cookies in an airtight container, in single layers layered in between pieces of parchment paper. Store in the freezer for up to 3 months.
How to store cookie dough: Roll the cookie dough into balls and store on the sheet pan in the refrigerator for up to 3 days before baking (cover the sheet pan tightly with plastic cling wrap. You will need to increase the bake time by 1-2 minutes.
How to freeze cookie dough: Once the cookie dough has been rolled into balls and placed on a sheet pan, transfer to the freezer and allow the balls to harden, about 1 hour. Then transfer to an airtight container or freezer bag and store for up to 2 months. To use, allow the cookie balls to thaw in the refrigerator overnight. You will need to increase the bake time by 1-2 minutes.

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Instant Pot Cranberry Chicken

Instant pot cranberry chicken is sweet, tart, savory, and delicious. This chicken dinner is the perfect recipe to make during the holidays in the cool fall and winter months. It's quick and easy to make in just 30 minutes in the pressure cooker (hello busy weeknights!), loaded with flavor from some simple ingredients, and is one of the best ways to use up any leftover cranberry sauce from Thanksgiving. Pair this tasty last-minute meal with with Mashed Potatoes, Garlic Green Beans, or Honey Roasted Carrots.

Why You'll Love Instant Pot Cranberry Chicken

It's so quick and easy to make. We've all been there. It's getting late, and you remember you need to cook dinner - but you're already hungry. Luckily, like most instant pot recipes, you don't have to choose between quality food and fast food when it comes down to this pressure cooker cranberry chicken. You can have a delicious dinner ready in just 30 minutes with minimal prep.
It's sweet and savory. And don't think for one second that the short cook time means you'll need to sacrifice flavor. Cranberry sauce chicken finds the perfect balance between the tart sweetness of cranberries and the savory bite from ingredients like balsamic vinegar, paprika, garlic, and black pepper. It packs on flavor in every bite.
Chicken is a healthy go-to protein. Of all your protein options, chicken is one of the healthiest, not to mention delicious. And it's a blank slate that you can customize to your heart's desire. If you are craving something creamy make Creamy Lemon Chicken Piccata, spicy make Butter Chicken, a better than takeout recipe make General Tso's Chicken. The options are endless.

Ingredients and Substitutions

To make this easy and delicious Instant Pot Cranberry Chicken, you will need the following ingredients (full quantities in recipe card below):

chicken breasts
seasoning - we season this chicken with salt and pepper, paprika, and garlic powder.
vegetable oil - any vegetable oil will work. Try avocado oil, grapeseed oil, or coconut oil.
onion
cranberry sauce - feel free to use leftover cranberry sauce or store-bought sauce - whichever is easier! We used our Easy Cranberry Sauce.
ketchup - or substitute with tomato sauce.
balsamic vinegar

You will also need measuring cups and spoons and a pressure cooker like an instant pot.

How to Make the Best Instant Pot Cranberry Chicken

Season the chicken. Use a paper towel to pat the chicken breasts completely dry. Season and rub in salt, pepper, paprika, and garlic powder evenly. Set aside on a plate for at least 10 minutes.
Sear the chicken. Turn on the Sauté function on high on the Instant Pot. Heat oil until it starts to sizzle, about 1 minute. Place chicken breasts on a single layer in the pot and sear for about 3-4 minutes on each side until the breasts are no longer pink. Note that the chicken breasts don't need to be fully cooked at this point.
Add remaining ingredients. Add onions and sauté until tender, about 1 minute. Stir in cranberry sauce, ketchup, and balsamic vinegar until evenly mixed.

Pressure cook. Switch to pressure cooking mode on manual pressure and seal the lid (the steam release knob must be turned to the sealed position). Set the chicken breasts to pressure cook for 10 minutes. Once the time is up, you can let the instant pot slowly release the pressure, about 15 minutes or quick release the remaining pressure by turning the steam release valve to the venting position. Serve immediately.

How to Serve Cranberry Chicken

Serve instant pot cranberry sauce chicken with starchy sides like our favorites:

Storing Instructions

How to store: Keep leftover instant pot cranberry chicken in an airtight container in the fridge for 3-4 days.
How to reheat: There are a few ways that you can reheat any leftover Reheat leftover cranberry sauce chicken. I recommend wrapping it tightly in aluminum foil, with enough room for air to flow around the chicken in the foil. Then, place chicken in a 350F preheated oven for 10-20 minutes, until warmed through. For faster reheating, pre-cut chicken. You can also reheat it over the stove on medium-low heat until warmed through.

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Parmesan Crusted Brussels Sprouts

Parmesan crusted Brussels sprouts are a quick and easy, delicious side dish that you need on your dinner table. They are all the best things - perfectly crispy on the outside and soft and tender inside. Toss Brussels sprouts with Parmesan and breadcrumbs, season with a few simple seasonings that pack on the flavor, and bake to perfection. This side dish is so delicious that they might turn even the most veggie-averse eaters into Brussels sprouts lovers in one bite. Ready in just 30 minutes, this versatile vegetable pairs well with chicken, salmon, beef, pasta, rice - you name it!

Why You'll Love Parmesan Crusted Brussels Sprouts

They're quick and easy to make. From the start of this recipe to when the food hits your plate, there are only three easy steps - combine ingredients, arrange them on a baking sheet, and bake. You'll be able to enjoy these parmesan Brussels sprouts in just half an hour, max.
It's made with pantry staples. This recipe calls for a handful of simple ingredients that you probably already have all of (or most) on hand if you cook regularly. You'll need your brussels sprouts (of course), olive oil, Parmesan cheese, panko breadcrumbs, and some seasoning for extra flavor.
They're delicious and flavorful. Roasted brussels sprouts with salt, pepper, and olive oil are an amazing snd simple go-to side that we love, and these parmesan crusted Brussels sprouts just take a few extra ingredients to elevate this veggie to the next level.

Ingredients and Substitutions

To make these easy and delicious Parmesan Crusted Brussels Sprouts, you will need the following ingredients (full quantities in recipe card below):

Brussels sprouts - look for Brussels sprouts that are bright green in color. wash the brussels sprouts thorough and cut them in half lengthwise.
olive oil
garlic powder
paprika
salt and pepper
Panko breadcrumbs - the texture of Panko makes the crust extra crunchy and crispy. Feel free to substitute with regular breadcrumbs if you wish.
Parmesan cheese

You will also need measuring cups and spoons, mixing bowl, and half sheet baking pan.

How to Make the Best Parmesan Crusted Brussels Sprouts

Combine ingredients. In a large mixing bowl, add Brussels sprouts and the rest of the ingredients. Toss well to coat evenly with a spatula.

Bake. Spread the Brussels sprouts out in a single layer on a large half sheet baking pan. Bake in a 400F preheated oven for 20-25 minutes until tender inside and golden brown and crisp on the outside. Serve immediately.

Recipe Tips and Tricks

How to store: Allow the parmesan Brussels sprouts to cool completely before transferring them from the pan to an airtight container. This will ensure they don't create condensation and become soggy in the fridge. They will last for up to 3-4 days in the fridge.
How to reheat: The best way to reheat parmesan crusted Brussels sprouts to preserve their taste and texture is in the oven or air fryer. Roast them for 10-20 minutes in a 400F preheated oven or for 5-10 minutes in the air fryer at 400F until warm and crisp.
Microwave instructions: You can also microwave these crispy Brussels sprouts to reheat them faster but they won't retain their crispy texture. To microwave, place the Brussels sprouts in a covered microwave-safe dish. Microwave on low in 30-second intervals until warm, mixing the Brussels in between.

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20 Crockpot Recipes (Slow Cooker Recipes)

Wondering what to make for dinner in your crockpot? Slow cooker dinners are the best when you want to make a stress-free meal for your family, especially on busy weeknights. Just prep the ingredients, throw everything into the crockpot in the morning, and dinner is ready by the time you get home from work or school. So whether you just purchased a new slow cooker and can't wait to use it, or you have had it for a while but want to switch up your dinner routine, we are here to inspire with over 20 of the best easy crockpot recipes for the slow cooker including crockpot chicken, slow cooker soup, chili, curry, and stews, crockpot turkey breast, ribs, and more!

Slow Cooker BBQ Ribs

Slow cooker BBQ ribs are juicy, saucy, and tender -- the meat literally falls right off the bone. Add this easy recipe to your list of crockpot recipes.

Vegetarian Mushroom Barley Soup

Wholesome hearty vegetarian mushroom barley soup is healthy, filling, and so delicious. This one pot meal is easy to make with just 10 minutes of prep.

Slow Cooker Whole Chicken

Slow cooker whole chicken is soft and tender and literally falls off the bone. It is the easiest way to cook a rotisserie chicken with a few minutes prep. Shred it and use it in any of our 25 Best Leftover Rotisserie Chicken Recipes.

Slow Cooker Beef Chili

Hearty slow cooker beef chili is an easy, comforting, low-maintenance dinner in fall and winter months. It's a family favourite crockpot chili.

Slow Cooker Applesauce

Slow cooker applesauce is delicious, healthy, kid-friendly, packed with warm and cozy fall flavors, and easy to make with just 10 minutes prep.

Coconut Lamb Curry

Hearty coconut lamb curry is an easy one pot meal that is packed with flavour. Make it on the stovetop or in the slow cooker and freeze leftovers for later. Slow Cooker instructions in recipe tips.

Slow Cooker Turkey Breast

Soft, tender and juicy slow cooker turkey breast with the crispiest skin and fresh fall herbs is the easiest way to cook a turkey this holiday season. Serve it with make ahead cranberry sauce.

Slow Cooker Korean Short Ribs

Slow cooker Korean short ribs deliver complex Asian flavours with little effort. Simply add your ingredients in the crockpot and let it cook dinner for you.

Slow Cooker Bone Broth

Nutritious wholesome slow cooker bone broth is healing, promotes physical wellness and health, and is easy to make at home. Add it to soups, stews and more.

Mexican Pulled Pork Tacos (Carnitas)

Mexican pulled pork tacos with juicy and tender traditional carnitas wrapped in corn tortillas and topped with fresh onions, cilantro, and jalapeños.

Slow Cooker Asian Beef Noodle Soup

An easy weeknight dinner option, this hearty and oily slow cooker Asian beef noodle soup is packed with beef chunks, vegetables, noodles, and Asian spices and flavours.

Slow Cooker Moroccan Lamb Stew

A bowl of flavourful and tender, juicy slow cooker Moroccan lamb stew served over a bowl of couscous is the ultimate Middle Eastern comfort food.

Holiday Glazed Baked Ham

Easy holiday glazed baked ham is juicy, succulent and flavourful, coated in a brown sugar honey glaze with and baked until caramelized and golden brown. Slow cooker instructions in recipe tips.

Slow Cooker Loaded Baked Potato Soup

Nothing says comfort food like a bowl of slow cooker loaded baked potato soup topped with cheddar cheese, crumbled bacon and green onions. Literally throw your ingredients into the slow cooker and come back to a fully cooked soup a few hours later.

Slow Cooker Leg of Lamb with Vegetables

Easy Mediterranean slow cooker leg of lamb with vegetables is succulent, tender, juicy, and flavourful, seasoned with fresh herbs. Prep the crockpot in just 15 minutes.

Slow Cooker Beef Stew Ramen

It's soup and slow cooker season! Add some noodles to your beef stew and transform it into the most amazing, flavourful slow cooker beef stew ramen.

Storing and Reheating Slow Cooker Recipes

Make ahead instructions: You can make some of these crockpot recipes and store in the refrigerator for a few days. You can also prep the ingredients in advance and store in the refrigerator until ready to assemble into the slow cooker.
How to store: Store any leftovers in airtight containers in the refrigerator or even in the freezer for up to 2-3 months. Check the individual recipe for complete storing instructions and to see if the recipe is freezer-friendly.
How to reheat: Most of the leftovers can be reheated in a saucepan over the stove over medium-low heat until warmed through. You can also reheat in the slow cooker on high (stirring occasionally), until warmed through. If heating from frozen, let it thaw first and then reheat.

Did You Make Any of These Easy Crockpot Recipes?

Please leave a comment and rating below, and let me know what you thought of this round up of these easy crockpot recipes for the slow cooker. 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.

HUNGRY FOR MORE? Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram and Pinterest for more recipe updates.

15 Best Green Bean Recipes

Green beans are one of my favorite vegetables to cook with because they are so easy to make, taste delicious with just a handful of ingredients, and typically ready to eat within 15 minutes. So if you picked up a bunch of these veggies from the grocery store and are wondering "how to cook green beans", then you are in the right place. Whether you want to cook them as an easy side dish on a busy weeknight or for Thanksgiving or Christmas, use them in soups or salads, or as an ingredient in a roasted protein dinner, we have got you covered. We are sharing over 15 of the most popular and best green bean recipes including roasted green beans, sautéed green beans, air fryer green beans, green bean casserole, and more!

Best Green Bean Recipes

Sautéed Garlic Green Beans

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.

Nutty Green Beans

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.

Green Bean Casserole

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.

Pesto Green Beans

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.

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.

Green Beans Almondine

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.

Green Bean Fries

Baked green bean fries are flavorful, crispy, and nutritious. These veggies are quick and easy to make as a healthy appetizer, snack, or side dish.

Green Beans with Bacon

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.

Roasted Brussels Sprouts Salad

Roasted brussels sprouts salad with creamy potatoes, crispy string beans, tender brussels sprouts, is tossed in a delicious homemade dijon vinaigrette.

Spring Vegetable Stir Fry

Quick and easy spring vegetable stir fry is made with delicious seasonal vegetables, packed with savoury and salty flavour, and takes 10 minutes to cook.

Minestrone Soup

Minestrone soup is a hearty, healthy, nourishing, and delicious classic Italian soup, packed with vegetables and pasta simmered in a rich tomato broth.

Honey Glazed Roast Pork with Vegetables

Easy one pan honey glazed roast pork is moist, tender, and juicy, coated with an irresistible honey glaze and packed with potatoes, green beans and apples.

Chicken Thighs with Green Beans

Budget-friendly chicken thighs make for a delicious dinner packed with flavour in this Middle Eastern inspired dish.

More Green Beans Recipes

Here are some of our favorite green bean recipes that we found the internet has to offer:

Lemon Parmesan Green Beans. A quick and easy side dish made with just a few ingredients in 15 minutes.
Thai Green Beans. Stovetop green beans made with a delicious peanut sauce.
Garlic Roasted Cheesy Green Beans. Cheese makes everything better! This cheesy side dish is easy to make and so comforting.

Storing and Reheating Instructions

Green beans are typically best served fresh, especially if making them crispy on the outside. If you have any leftovers, store in the refrigerator for up to 4-5 days. Confirm storing instructions by checking each recipe.

To reheat any of these recipes, reheat in a 300F preheated oven or air fryer for 5-15 minutes until fully warmed through, or on the stovetop over medium low heat for 5-10 minutes, depending on the recipe.

Did You Make Any of These Green Bean Recipes?

Please leave a comment and rating below, and let me know what you thought of this round up of the best green bean 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.

HUNGRY FOR MORE? Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram and Pinterest for more recipe updates.