Blog - Page 27 of 40 - Ahead of Thyme

Air Fryer Butternut Squash

Air fryer butternut squash is a healthy side dish that is crispy on the outside and soft and fluffy inside. It's seasoned with just a handful of simple pantry staples that brings out the natural flavors of the butternut squash so well. If you love crispy and tender sheet pan veggies, this air fried winter vegetable recipe is a must-try. It's so much faster than roasting (it takes just 12 minutes to cook in the air fryer!), needs less oil, and has the best texture.

Why You'll Love Air Fryer Butternut Squash

Easy to make. Sheet pan veggies are one of my favorite side dishes to make because they're healthy, delicious, and so easy to make. This air fryer butternut squash is no different (well it's just a lot faster). Simply cut up the squash, coat it with seasoning, pop it into the air fryer, and enjoy! Seriously. It's that easy. So, if you're a beginner at cooking, this is the perfect winter veggie recipe for you.
The natural flavor of butternut squash. If you've never had butternut squash, you're missing out! Although its flavor is fairly mild, it is sweet and nutty, and it pairs with almost any seasoning. For this recipe, we'll highlight those natural flavors with salt, pepper, garlic, and Italian seasoning.
A super healthy side dish. Butternut squash contains protein and fiber, but the real benefits lay in its vitamins. One serving of butternut squash contains more than 100% of your daily dose of vitamin A, plus vitamin C, magnesium, potassium, and calcium.

Ingredients and Substitutions

To make this crispy air fryer butternut squash, you will need the following ingredients (full quantities in the recipe card below):

butternut squash
olive oil
Italian seasoning - you can substitute this with dried oregano or dried thyme.
garlic powder
salt and pepper
pumpkin seeds - optional, for serving.

The best thing about air fryer butternut squash is that it's completely customizable. You can switch up the flavor profile but changing the seasonings. Try a pinch of cayenne for a kick or add maple syrup for a touch of sweetness.

How to Make the Best Air Fryer Butternut Squash

Combine ingredients. In a large mixing bowl, combine all ingredients including butternut squash, olive oil, Italian seasoning, garlic powder, salt and pepper. Toss to combine.
Air fry. Transfer to the basket of the air fryer and arrange in a single layer. Depending on the size of your air fryer, you make need to do this in 2 batches. Air fry at 400F for 12-15 minutes until tender and crisp.
Serve. Serve with a sprinkle of pumpkin seeds on top.

Recipe Tips and Tricks

How to serve: Butternut squash is very versatile. It goes great with chicken, fish, beef, pork, other veggies, and starches like potatoes, pasta, and rice. I often make this and serve it in a delicious Fall Harvest Salad.
How to store: Before storing air fryer butternut squash, allow it to cool to room temperature completely. Then, place it in an airtight container for up to three to four days and store in the refrigerator.
How to reheat: Reheat leftover butternut squash in an air fryer at 400F for 5-10 minutes (or a 400F preheated oven, covered in aluminum foil, for 10-15 minutes).

More Butternut Squash Recipes

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Butternut Squash Mac and Cheese

Butternut squash mac and cheese is a flavorful and delicious fall twist on classic mac and cheese. Tender shell pasta is tossed in a rich and creamy sauce that is secretly loaded with veggies (hello butternut squash!). Butternut squash puree adds nuttiness and slight sweetness to this pasta, as well as making it healthier by loading it up with extra nutrients. The best part? You can make this warm and cozy comfort food in just 15 minutes. Perfect for busy weeknights this fall.

Why You'll Love Butternut Squash Mac and Cheese

It's hidden with veggies. This is not your typical Mac and Cheese. It's extra special, thanks to the addition of butternut squash puree which adds a delicious natural nutty sweetness to this pasta dish. AND butternut squash is packed with nutrients, vitamins, minerals, and antioxidants to keep your body healthy.
Sharp cheddar for balance. When it comes to making macaroni and cheese, sharp cheddar is the reigning champion. With its earthy flavor and unique tang, sharp cheddar balances the sweetness of the squash in this mac and cheese.
Quick and easy. Although butternut mac and cheese may seem like a fancy and complicated meal, it only takes 15 minutes to make-and it isn't much different from a regular mac and cheese recipe. In fact, it takes just as long to make a boxed mac and cheese, but it tastes way better and is healthier (only real ingredients here and no artificial flavors).

Ingredients and Substitutions

To make this easy butternut squash mac and cheese, you will need the following ingredients (full quantities in recipe card below):

pasta - you can use any shape of pasta in mac and cheese, just opt for smaller ones that hold a lot of sauce. I use shells or elbow pasta.
butternut squash puree - feel free to use store-bought puree or homemade. See box below for instructions on how to make homemade. You can even use pumpkin puree.
butter - you can substitute this with olive oil.
all-purpose flour - helps to thicken the sauce
whole milk
sharp cheddar cheese - you can use yellow cheddar, white cheddar, or marble cheddar.
paprika
salt and pepper

How to Make Butternut Squash Puree

Preheat oven to 350°F.
Cut a medium butternut squash in half lengthwise and scoop out the seeds. Lightly brush the cut sides with olive oil. Place on a quarter sheet baking pan cut side up and bake 1 hour or until very tender.
Scoop out the flesh of the roast butternut squash and place in a large mixing bowl. With a potato masher, mash until smooth. If the butternut squash is too chunky for your liking, transfer it to a blender and puree it until desired consistency is achieved.

How to Make the Best Butternut Squash Mac and Cheese

Make pasta. Bring a large pot of salted water to a boil over high heat. Add and cook pasta according to package instructions, until al dente, about 8-10 minutes. Drain in a colander.
Make the mac and cheese sauce. Heat butter in another large pot or large saucepan over medium heat. Add flour and whisk to combine, about 1 minute. Pour in half the milk and whisk until there are no clumps in the mixture. Then, add the remaining cup of milk and whisk to combine.
Add butternut squash and cheese. Whisk in butternut squash puree. If the butternut squash is too chunky, use an immersion blender to blend the sauce until smooth. Stir in cheese until it has melted. Season with paprika, salt, and pepper.

Toss in pasta. Add the drained pasta and toss together. Sprinkle with more seasoning if needed, to taste.

How to Serve

Serve this butternut squash mac and cheese with a side that is light to balance everything out. My favorites are:

You could also turn it into a baked version by transferring it to a 9x13-inch casserole pan and top it with Panko bread crumbs. Pop it into a 350 F preheated oven for 10-20 minutes until golden brown (similar to our Baked Mac and Cheese).

Storing and Freezing Instructions

How to store: After allowing the butternut squash mac and cheese to cool, place any leftovers in an airtight container and store in the refrigerator for up to 3-4 days.
How to freeze: Mac and cheese is a great freezer-friendly food. Portion and freeze it in meal prep containers or freezer bags and label it. Freezer for up to 3 months.
Reheating mac and cheese: If frozen, thaw mac overnight in the fridge first. Then, reheat in the microwave, covered on medium heat in 30-second intervals, stirring in between. You can also reheat on the stove over medium-low heat until warmed through. Add a splash of water if the mac and cheese has thickened too much when stored.

More Butternut Squash Recipes

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Mashed Potato Cakes

Mashed potato cakes are light and fluffy, delicious and flavorful, and so easy to make. They are the best way to repurpose any leftover mashed potatoes to thicken them up for easy shaping, and adding extra cheese and herbs for the best flavor. Pan-fried to golden crispy perfection, these potato cakes are soft and tender inside, but crispy on the outside. They are the perfect side dish at breakfast, lunch, or dinner.

Why You'll Love Mashed Potato Cakes

A crispy twist on a classic side. Everyone loves creamy, cheesy mashed potatoes - and the same goes for these delicious mashed potato cakes. They've got the same comforting vibes and flavors but with added crispiness. This is one recipe that the whole family will love.
The best textures. The exterior and interior of mashed potato cakes are incredibly different, but they're both so good. On the outside, you have a crispy layer of fried potato that gives you a satisfying crunch. And on the inside, you're met with a light and fluffy mashed potato center.
They're so simple to make. Even though this side may become an easy all-time favorite in your house, it's so simple to make. It's a perfect recipe to whip up after a big Thanksgiving holiday dinner when you are bound to have a lot of leftovers. Plus, should have most of the ingredients on hand already, so making these mashed potato cakes won't add a lot of items to your grocery list.

Ingredients and Substitutions

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

mashed potatoes - you can use any leftover mashed potato that you have. Try it with our Creamy Mashed Potatoes, Garlic Mashed Potatoes with Sour Cream, Mascarpone Mashed Potatoes, or Healthy Mashed Potatoes.
Parmesan cheese
egg
green onions - or substitute with chives.
all-purpose flour - or substitute with breadcrumbs
garlic powder
salt and pepper
vegetable oil - for cooking the potato cakes.

You can also top these with your favorite baked potato toppings. Try sour cream, chives, bacon bits, or cheddar cheese.

How To Make Mashed Potato Cakes

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

Shape. Use your hands to shape the mashed potato mixture into balls or you can use an ice cream scoop for even pieces. Add dredging flour into a shallow plate and coat each mashed potato balls in flour. Use your hands to gently flatten them into patties. Set aside on a parchment-lined baking pan or plate.
Cook. Heat 2 tablespoons of oil in a large non-stick skillet over medium heat until the oil sizzles, about 2 minutes. Add patties in batches (about 5-6 per batch) and cook for 4-5 minutes on each side until golden brown. Add 2 tablespoons of oil in the beginning of each batch.

Serve. Let cool for 5 minutes and serve with sour cream and chives, if desired.

Storing Instructions

How to store: Allow the mashed potato cakes to cool to room temperature before storing. It is important that you don't skip this step, otherwise, you will end up with soggy potato cakes the next day. Once cooled, place in an airtight container lined with fresh, dry paper towels and store in the refrigerator. These mashed potato cakes will last in the fridge for up to 3-4 days.
How to freeze: Mashed potato cakes taste best fresh or within a few days. Freezing them is possible, but they sometimes become grainy. Once cooled, you can freeze them in a single layer on a baking sheet until frozen, about 1 hour. Then transfer them into a freezer bag or airtight container, and freeze for up to 3 months.
How to reheat: You can reheat these mashed potato cakes on a pan over the stovetop on medium-low heat until warmed through. You can also reheat them in a 350 F preheated oven for 10-15 minutes or air fryer for 5-10 minutes.

More Mashed Potato Recipes

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Mascarpone Mashed Potatoes

Mascarpone mashed potatoes are creamy, smooth, and comforting. Classic mashed potatoes are given a twist from the addition of mascarpone cheese which takes this all-around favorite side dish to another level - making them super silky and rich. Plus, it's quick and easy to throw together which makes them perfect for your holiday dinner this Thanksgiving, or on the side of any dinner this fall and winter. Cozy comforting side dishes is what this season is all about!

Why You'll Love Mascarpone Mashed Potatoes

Mascarpone cheese. Mascarpone is sweet and silky Italian cheese that most people recognize by its role in the ever-delightful tiramisu. It's comparable to soft cream cheese, but it has an exceptionally high butterfat content. So when mascarpone is added to mashed potatoes, it adds the best buttery, creamy, smooth texture.
So silky and creamy. When you combine mascarpone cheese and Yukon gold potatoes (which by the way are the creamiest potatoes) you end up with the creamiest mashed potatoes. But add in some butter and half-and-half cream and the texture improves even further. It's got a decadent creamy texture we can't get enough of. It's seriously the creamiest mash you'll ever have!
Quick and easy. Mascarpone mashed potatoes (like all mashed potatoes - such as Creamy Mashed Potatoes and Garlic Mashed Potatoes with Sour Cream) are quick and easy to make in about 30 minutes. Plus, you can make everything in one pot so clean up is a breeze.

Ingredients and Substitutions

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

potatoes - I recommend using Yukon gold or russet potatoes in this recipe because they are naturally creamy when mashed - which is the goal. They just add the best texture to these silky smooth mashed potatoes.
mascarpone cheese - you can typically find mascarpone cheese in the fresh deli section of your local grocery store for packaged mascarpone cheese. If you can't find any, you can substitute with cream cheese for a similar result.
butter
half and half cream
salt and pepper
fresh chives - optional, for garnish. You can also garnish with any other fresh herbs such as parsley or thyme.

How to Make the Best Mascarpone Mashed Potatoes

Boil potatoes. Place potatoes in a large pot and cover with salted water to cover potatoes by about an inch. Heat over high heat and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, until potatoes are soft when you insert a fork.

Mash potatoes. Drain potatoes and place back in the pot. Use a potato masher (or a fork) to mash the potatoes.
Add butter and cream. Add in the butter and mascarpone cheese and use an electric hand mixer to mix until melted and incorporated into the potatoes. Slowly add in the cream and continue to whisk with the electric mixer. Add salt and pepper.
Serve. Remove from heat and transfer to a serving dish, garnish with chives and extra butter, and serve warm.

How to Serve

You can serve delicious creamy mascarpone mashed potatoes on the side of any dinner that you are having. It goes particularly well paired with:

For a holiday dinner, check out my best Thanksgiving Side Dishes that you can serve along with these mashed potatoes.

Recipe Tips and Tricks

How to store: Leftover mascarpone mashed potatoes can be kept in the refrigerator for up to four days in an airtight container.
How to reheat: For easy reheating, pop a portion of your mascarpone mashed potatoes in a covered microwave-safe container. Then, reheat on a low or medium setting in 20 to 40-second intervals, mixing in between. For an even better side, consider baking your mascarpone mashed potatoes in a ramekin with some Parmesan on top in a 400F preheated oven for 10-20 minutes.

More Potato Side Dishes

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Tex Mex Egg Muffins

Tex Mex egg muffins are a delicious, filling, and healthy breakfast or snack to get you through the day. Made with eggs, bell peppers, green onions, Tex Mex cheese, and taco seasoning, and baked until light and fluffy, these egg bites are loaded with flavor and nutrients. Plus, they are great for meal prep - easy to make ahead, freezer-friendly, and reheats really well! Ready in just 30 minutes, these egg muffins will keep you energized throughout the morning - and they're the perfect on-the-go meal when you're rushing out of the house.

Why You'll Love Tex Mex Egg Muffins

Tex Mex style food hits the spot. Short for Texas Mexican, this style of Mexican cuisine is unique to the Southern states of the US. It is big. It is bold. And it is delicious. These egg muffins are loaded with Tex Mex cheese - it's a blend of sheddar, Monterey Jack, and queso blanco - which, along with taco seasoning, gives these egg bites their Tex Mex flavor.
Packed with nutrients to keep you going. There's a reason we love to eat eggs for breakfast. Each one of these Tex Mex egg muffins is packed with over 6 grams of protein, plus essential nutrients for your overall health.
They taste as good as they look. These muffins have more than just nutrients-they've got flavor and style, too. With delicious flavor from eggs, veggies, cheese, and seasonings, these egg muffins come out tasting (and looking!) amazing. Plus, who can resist that gooey cheesy topping?
They are perfect for meal prep. These Tex Mex egg bites are easy to make ahead, are freezer-friendly, and reheat so well. They are great for a quick and easy breakfast on-the-go or snack to throw into a school lunch or work lunch.

Ingredients And Substitutions

To make these easy and delicious Tex Mex egg muffins, you will need the following ingredients (full quantities in the recipe card below):

eggs
Tex Mex cheese blend - or you can use a combination of cheddar cheese, Monterey Jack cheese, and queso blanco or mozzarella.
red bell pepper - feel free to use any color bell pepper.
green onion
taco seasoning - feel free to use store-bought seasoning or homemade. To make homemade taco seasoning, you will need salt, cumin, paprika, garlic powder, dried oregano, and ground black pepper.

Tex Mex egg muffins are 100% customizable. Feel free to add in any other veggies that you like. Some great options are: jalapeños, tomatoes, black beans, and corn.

How To Make The Best Tex Mex Egg Muffins

Combine ingredients. In a large mixing bowl, whisk together eggs, cheese, bell pepper, green onion, and taco seasoning until smooth.

Divide batter. Pour the egg mixture into each muffin cup, filling it about ¾ full to prevent overflow. Top with remaining cheese.
Bake. Grease a 12-cup silicone muffin pan generously with cooking spray oil. Bake in a 350 F preheated oven for 20 minutes until fully set. Let the egg muffins cool slightly, then serve.

Storing Instructions

How to store: Keep leftover egg muffins in the refrigerator for up to 3-4 days. Allow them to cool to room temperature before wrapping individually in plastic wrap or storing in an airtight container.
How to freeze: Allow the egg bites to cool completely, then wrap them the individually in plastic wrap and store in a freezer bag. Freeze for up to 2-3 months.
How to reheat: You can eat these Tex Mex egg muffins cold (especially if you're in a hurry), or you can reheat them in the microwave for 10-30 seconds on low to medium heat. For best results, pop them in a 350F oven for 10 minutes, or air fryer for 5 minutes.

More Egg Recipe

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40 Best Potato Recipes

We can all agree that potatoes are the best vegetable to cook with. They are delicious, starchy, comforting, and filling all in one. So if you are wondering "what to make with potatoes" this fall and winter, then you are in the right place. Today, we are sharing over 40 of our best and most popular potato recipes including all the potato side dishes (mashed potatoes, anyone? We've got 4 - yes 4 of them!), creamy potato soups, potatoes for dinner (chicken and potatoes are kind of the perfect pair), and the best sweet potato recipes out there. Whether you have a bag of russet potatoes, Yukon gold potatoes, baby potatoes, or sweet potatoes, we have got you covered.

Best Potato Side Dishes

The Best and Creamiest Mashed Potatoes.

Creamy, buttery, and delicious, this is the best and creamiest mashed potatoes recipe you will ever find. It's velvety, smooth, and melts in your mouth.

Baked Potato Wedges

Baked Potato Wedges are crispy outside and soft inside - exactly what you want from a potato wedge but without frying! Cook in the oven or air fryer.

Creamy Potatoes Au Gratin

Rich and creamy potatoes au gratin is the ultimate comfort food made with sliced potatoes, cheese, and milk. It's the perfect side dish for the holidays.

Hasselback Potatoes

Hasselback Potatoes are infused with garlic butter and feature signature cuts that make these potatoes crispy on the outside and tender on the inside.

Garlic Mashed Potatoes with Sour Cream

Velvety and smooth, garlic mashed potatoes with sour cream are the best, flavourful make-ahead side dish ever. Garlicky, buttery, creamy, and pure comfort.

Roasted Garlic Parmesan Baby Potatoes

Quick and easy roasted garlic Parmesan baby potatoes are crispy on the edges and tender inside. They are delicious, flavourful and bakes in just 30 minutes.

Crispy Leaf Potatoes

Crispy leaf potatoes are a delicious potato side dish made with layers of buttery, sliced potatoes that crisp up when baked. The perfect side dish.

Mascarpone Mashed Potatoes

Mascarpone mashed potatoes are creamy, smooth, and comforting. Classic mashed potatoes are given a twist resulting in a super silky and rich mash.

Crispy Smashed Potatoes

These crispy smashed potatoes are the perfect side dish. They're easy to make, crispy on the outside, tender and fluffy on the inside, and so flavorful.

Air Fryer French Fries

Super crispy air fryer french fries are tender and fluffy on the inside and crunchy on the outside. Make this healthier french fry in just 12 minutes!

Greek Lemon Roasted Baby Potatoes

Quick and easy Greek lemon roasted baby potatoes are crispy on the outside and tender inside, packed with a Greek flavour blend of lemon, garlic and herbs.

Duchess Potatoes

Duchess Potatoes (Pommes Duchesse) are rich, creamy whipped bites of potatoes with crispy edges and a soft fluffy mashed potato centre. A fancy side dish!

Potato Stacks

Potato Stacks are crispy, cheesy, and flavorful, making them the perfect side dish with crunchy edges and soft gooey centers bursting with amazing flavor.

Homemade Tater Tots with Bacon

Homemade tater tots with bacon are golden and crispy on the outside, yet soft and tender inside. They're packed with flavour and a total family favourite.

Brown Butter Mashed Potatoes

Brown Butter Mashed Potatoes are the ultimate side dish for any meal. It's smooth and creamy with a rich, nutty flavor from the brown butter.

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.

Mashed Red Potatoes

Mashed red potatoes are a simple and easy side dish with elegant flavor and plenty of nutrition. They are creamy, comforting, and have the best texture.

One Pan Roasted Harvest Vegetables

One pan roasted harvest vegetables with butternut squash, brussels sprouts and baby potatoes is the best fall side dish. So easy to prep in just minutes.

Greek Fries

Homemade Greek fries bring a Mediterranean twist on a classic side dish, crispy fries are topped with crumbled feta cheese, fresh parsley, and lime juice.

Healthy Mashed Potatoes

Healthy mashed potatoes are velvety, creamy, and delicious, with a fraction of the calories. Substitute with low-fat milk, Greek yogurt and chicken stock.

Air Fryer Baby Potatoes

Crispy and tender, easy air fryer baby potatoes are a healthier take on a classic side dish without compromising taste or texture. Cooks in just 20 minutes.

Potato Salad

Easy homemade potato salad is loaded with baby potatoes, eggs, and green onions and tossed in a mayo sauce and is a go-to for summer barbecues and picnics.

Patatas Bravas

Skip the tapas bar and make Patatas Bravas at home with crispy, roasted potatoes smothered in a homemade sweet and spicy tomato sauce and garlic aioli.

Instant Pot Mashed Potatoes

Instant pot mashed potatoes are the quickest and easiest mashed potatoes you'll make in under 20 minutes (including prep!) in the pressure cooker.

Roasted Spring Vegetables

Roasted spring vegetables are an easy sheet pan side dish packed with all our favourite veggies of the season. Plus, it's so easy to prep and make.

Scalloped Potatoes

Scalloped potatoes are a creamy, cheesy, indulgent side dish that will make cheese lovers swoon. Every bite is savory, rich, comforting, and delicious.

Cheesy Mashed Potatoes

Cheddar Mashed Potatoes are fluffy, creamy, and buttery. Loaded with cheese and hints of garlic, every bite of this classic side dish is flavorful.

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.

Potato Soup

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.

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.

Cheesy Potato Soup

Cheesy Potato Soup is creamy, delicious, and comforting. This recipe takes everyday ingredients and transforms them in 30 minutes to a rich, luscious soup.

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.

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.

Creamy Tomato Potato Soup

Make this silky smooth and creamy tomato potato soup in under 25 minutes. This gluten-free vegan soup is healthy and filling and the easiest weeknight meal.

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

Light Cream of Broccoli Soup

Delicious and flavourful, light cream of broccoli soup is a silky smooth, creamy, and thick soup made healthier with no cream. Make it in under 25 minutes.

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.

Creamless Cream of Asparagus Soup

Take advantage of in-season asparagus this spring and savour its flavour in a delicious and smooth, creamless cream of asparagus soup.

Potatoes for Dinner

Easy 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.

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.

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.

Potato Galette with Arugula and Crème Fraîche

Potato galette with arugula and crème fraîche is a rich, light, and delicious savoury tart to serve for breakfast, lunch, or dinner. A total crowd-pleaser.

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.

Classic Roman Herbed Potato Pizza

Easy and simple yet flavourful classic Roman herbed potato pizza has a crispy thin crust with layers of tender potato tossed in olive oil and herbs.

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!

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.

One Pot Coconut Curry Beef Stew

Warm and cozy, easy one pot coconut curry beef stew is hearty yet creamy, packed with tender beef chunks, potatoes and carrots, and creamy coconut milk.

Egg and Potato Casserole

Who says you can't have breakfast for dinner? Whether you are feeding your own family or entertaining a large number of guests, this vegetarian egg and potato breakfast casserole is always a crowd pleaser.

Egg and Potato Breakfast Casserole is an easy vegetarian breakfast bake loaded with veggies. It is completely customizable and can be made ahead of time. | aheadofthyme.com

Sheet Pan Curry Chicken and Vegetables

Sheet pan curry chicken and vegetables with tender chicken thighs marinated in a delicious flavourful curry marinade is a complete one pan dinner. Serve with easy coconut rice or plain Basmati rice on the side.

Best Sweet Potato Recipes

Sweet Potato Soup

One pot sweet potato soup is super silky, creamy and vegan, and packed with fall flavours. Make this quick and easy fall and winter soup in 30 minutes.

Herb Roasted Sweet Potatoes

Herb Roasted Sweet Potatoes are a quick easy side dish that's healthy, delicious, and flavorful. A perfect side for your holiday table or weeknight dinner.

Sweet Potato Casserole with Pecans

Sweet potato casserole with pecans packed with tender sweet potatoes and a buttery crunchy pecan topping is the best fall side dish for Thanksgiving dinner.

Baked Sweet Potato Wedges

Baked Sweet Potato Wedges are crispy, delicious, flavorful. Serve as an appetizer or side dish. They are salty, savory, and sweet, with a hint of spice.

Savoury Mashed Sweet Potatoes

Velvety, smooth, and creamy, this savoury mashed sweet potatoes dish is quick and easy and can be made ahead of time - which makes it the perfect side for your holiday meal. This one pot recipe takes literally 10 minutes to prep and 15 minutes to cook.

Thai Sweet Potato Yellow Curry

Sweet Potato Yellow Curry is a flavorful and delicious vegetarian dish that is quick and easy to make any day of the week in under 30 minutes.

Sheet Pan Miso Salmon with Sweet Potatoes

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!

How to Make Ahead and Store

You can make or prepare some of these potato recipes ahead of time (mashed potatoes, anyone?). Store in the refrigerator for up to 4-5 days (depending on the recipe). Some of these recipes can also be frozen for up to 3 months (such as soups and tater tots). Confirm storing instructions by checking each recipe.

To reheat any of these recipes and serve them warm, 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. If heating from frozen, let it thaw first and then reheat.

Did You Make Any of These Potato Recipes?

Please leave a comment and rating below, and let me know what you thought of this round up of the best potato 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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No Bake Pumpkin Cheesecake

No bake pumpkin cheesecake is the easiest cheesecake you will make this fall. It's light, smooth, creamy, and loaded with classic fall flavors like pumpkin and cinnamon. A simple graham cracker crust is filled with a creamy pumpkin filling, and set to chill until ready to serve, so there it no baking involved! This fall cheesecake is a total crowd pleaser that is sure to impress on your holiday dessert table.

Why You'll Love No Bake Pumpkin Cheesecake

There's no baking involved. If you ask me, this is one of the best parts of this recipe. You don't need to worry about undercooking or overcooking, or hoping the cheesecake doesn't crack in the oven. This fool proof nobake pumpkin cheesecake guarantees an amazing dessert every time.
The filling is loaded with fall flavors. Just read the ingredients list and you'll see that this pumpkin cheesecake is something you need this fall. With classic fall ingredients like pumpkin and cinnamon, this no bake pumpkin cheesecake will give you all the cozy feels.
It's great at any time of the year. Although pumpkin is typically a flavor reserved for the fall, this no-bake pumpkin cheesecake is a great dessert at any time. And since it uses canned pumpkin puree, you don't need to wait for pumpkin season to make it.

Ingredients And Substitutions

To make this easy no bake pumpkin cheesecake, you will need the following ingredients (full quantities in the recipe card below):

graham cracker crumbs - you can also substitute with whole graham crackers. Just crush them into crumbs using a food processor. You can also use crushed ginger snaps for a different flavored crust. To make a gluten-free no-bake pumpkin cheesecake, substitute with gluten-free graham crackers.
pumpkin puree - feel free to use homemade pumpkin puree or store-bought. If using store-bought, make sure you are buying 100% pumpkin puree, and NOT pumpkin pie filling.
melted butter
heavy cream
cream cheese
icing sugar - The icing sugar adds a really smooth clean texture, but you can substitute with granulated sugar if you don't have any on hand.
pumpkin pie spice - you can also substitute with ground cinnamon.
vanilla
salt
gelatin powder - I use unflavored Knox gelatin, but this is optional. Gelatin helps the cheesecake filling set and be more firmer.

You will also need measuring cups and spoons, mixing bowl, and 8-inch springform pan (a 9-inch will work too).

How To Make The Best No Bake Pumpkin Cheesecake

Make the cheesecake crust. In a large bowl, stir together crumbs and melted butter until well mixed. If you are using whole crackers, simply add the crackers into a food processor and process until fine crumbs form. Press the crumb mixture firmly into parchment-lined 8-inch springform pan and freeze for at least 15 minutes, allowing the crust to set before filling.
Make the cheesecake filling. In a large mixing bowl, add heavy cream and whip with a hand mixer or by hand until stiff peaks form, about 3-4 minutes. Set aside. In a medium mixing bowl, mix cream cheese (at room temperature), pumpkin puree, sugar, vanilla extract, pumpkin pie spice and salt using the hand mixer until smooth, about 2 minutes.

Add gelatin (optional) and whipped cream. Optionally, dissolve 1 pack (15 ml) gelatin powder in ¼ cup water in a bowl according to package instructions. Pour gelatin over water and let it stand for 1 minute. Microwave on high for 15 seconds (or warm up the jar in a hot water bath) for 1 minute and stir well until gelatin is completely dissolved. Add dissolved gelatin (if using) and whipped cream to the pumpkin cheese mixture and stir until well combined.

Assemble and chill. Pour the filling into the cooled crust and smooth out the surface with a small icing spatula. Cover the cheesecake in the springform pan with aluminum foil and refrigerate for at least 4 hours or overnight to set completely.
Serve. Once completely set, run a knife along the wall of the springform pan to separate the cheesecake. Slice and serve with whipped cream if desired.

Recipe Tips and Tricks

Serve a crowd: If you're making this dessert to serve a large party, consider getting a few round disposable cake tins so you can make several cheesecakes at once. An added bonus is that you can give away leftovers and don't need to worry about your pans coming back to you.
Setting your cheesecake: It's important that this no-bake cheesecake sets evenly if you want it to look right. Be careful setting the cheesecake on top of other items in the fridge so that it isn't angled which will alter the shape.
How to store: No bake cheesecake should not be left out at room temperature for more than 2 hours. To store, cover the cheesecake or transfer to an airtight container and store in the refrigerator for up 4-5 days.
How to freeze: Once set, wrap the entire cheesecake tightly in a few layers of aluminum foil or plastic cling wrap and transfer to a freezer bag and seal the bag. Store it upright in the freezer for up to 3 months.

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Instant Pot Butternut Squash Soup

Instant pot butternut squash soup is the perfect fall dish to cook in your pressure cooker - it's warm, cozy, comforting, and creamy. Plus, it's super quick and easy to prep and make in under 25 minutes. Just throw some delicious vegetables into the instant pot, cook them for 15 minutes, then add heavy cream and blend everything together. This silky smooth pressure cooker butternut squash soup works as an amazing first course or a filling dinner with a side of crusty bread. And the best part? This instant pot soup is easy to make ahead for meal prep, freezer-friendly, and reheats well!

Why You'll Love Instant Pot Butternut Squash Soup

It's sweet, savory, and well-seasoned. Butternut squash is naturally sweet and creamy, and that's why it's the star of the show. And with added ingredients like onion, carrots, celery, apple, thyme, chicken broth, and cream, this pressure cooker butternut squash soup is flavorful, savory, and delicious.
It has a silky texture. The final step of this recipe has you blend the soup with an immersion blender, and you do not want to skip this step! Blending your ingredients gives you a thick, creamy soup with a silky texture. And with some added cream, it's melt-in-your-mouth good.
It's healthy with a chock full of nutrients. We all know that incorporating vegetables into your diet is a good idea, but you might be unaware that butternut squash has high levels of potassium-an essential electrolyte that keeps your body hydrated. It also contains lots of fiber and is great for heart health and maintaining healthy blood pressure.

Ingredients And Substitutions

To make this easy instant pot butternut squash soup, you will need the following ingredients (full quantities in the recipe card below):

butternut squash
onion
carrots
celery
apple
thyme
bay leaves - optional, for an extra flavor kick.
salt and pepper
vegetable stock - you can also substitute with chicken stock.
heavy cream - you can also substitute with half and half cream or whole milk. Note that the level of creaminess will be less if you use these substitutions.

You will also need measuring cups and spoons, an instant pot (or other pressure cooker, and an immersion blender (or blender or food processor).

How to Make the Best Instant Pot Butternut Squash Soup

Combine ingredients. In a 6-quart instant pot pressure cooker, add butternut squash, onion, carrots, celery, and apple. Season with thyme, bay leaves (if using), salt, and pepper. Add in vegetable broth and stir well until evenly mixed.

Pressure cook. Switch to pressure cooking mode on manual high and seal the lid. Let the mixture pressure cook for 12-15 minutes. Once the time is up, quick release pressure or wait until all of the steam has released and the valve has dropped. Remove the lid and discard thyme sprigs and bay leaves.
Puree. Puree with an immersion blender or transfer to a blender in batches and puree until smooth. Return to the pot and stir in heavy cream.
Serve. Serve immediately with an extra drizzle of cream on top and pumpkin seeds (optional).

Recipe Tips and Tricks

No immersion blender? No problem: You can use a regular blender or food processor for this recipe without issue. Just be careful when pouring hot soup! Use a ladle to prevent any spills or splatters. When blending, ensure there is space for air to escape and cover any ventilation holes with a cloth to avoid splattering.
How to store: This instant pot butternut squash soup will keep in the fridge for up to 3-4 days, stored in an airtight container.
How to freeze: You can also freeze butternut squash soup in an airtight container or freezer bag for up to 3 months. You can freeze a whole batch or portion then out into smaller portions before freezing. Label them with the recipe name and date made.

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Mexican Stuffed Peppers

Mexican stuffed peppers are a delicious, wholesome, and healthy meal that is loaded with fun Mexican flavors. Vibrant bell peppers are stuffed with a well-seasoned ground beef filling that tastes like taco meat, along with rice, corn, and beans, and topped with a Tex Mex cheese blend that is baked until melty and gooey. This family favorite is perfect when you are hosting a fiesta night for dinner, or whenever you are craving something delicious. It's easy to make ahead, freezes well, and perfect for meal prep. Plus, leftovers the next day might even taste better!

Why You'll Love Mexican Stuffed Peppers

Stuffed peppers are a wholesome meal. We loved stuffed peppers because they have it all - protein, carbs, and veggies. Plus, you can switch up the flavors and turn it into a completely different meal. Whether we are enjoying these Mexican Stuffed Peppers, Vegan Stuffed Bell Peppers, Leftover Turkey Stuffed Peppers, or Ground Beef Stuffed Peppers, they always hit the spot.
Healthy and delicious. With rice, beef, peppers, corn, beans, and cheese, you get everything you need for a balanced meal in a perfect single-sized portion. Loaded with vitamins and minerals, you can feel good about feeding it to your family.
Stuffed peppers = meal prep goals. Mexican stuffed peppers are easy to make ahead, and they freeze and reheat really well. You can freeze just the filling and assemble when you are ready to bake, or freeze the entire stuffed pepper. You can also make a batch and portion them out into meal prep containers and enjoy them over the next few days for wholesome work lunches.

Ingredients and Substitutions

To make these delicious Mexican stuffed peppers, you will need the following ingredients (full quantities in recipe card below):

bell peppers - I used red bell peppers, but feel free to use any color that you want. Look for peppers that are large and round and easy to stuff.
olive oil
ground beef
onion + garlic
tomato sauce
green onion
taco seasoning - you can substitute the taco seasoning with 1 teaspoon ground cumin, ½ teaspoon paprika, ½ teaspoon garlic powder, and ½ teaspoon dried oregano.
salt and pepper
cooked rice - use any leftover rice that you have on hand. (ie. plain rice, brown rice, etc.). Cilantro Lime Rice is delicious in here.
black beans
corn
Tex Mex cheese - or substitute with Monterey Jack or cheddar cheese.

You will also need measuring cups and spoons, shallow saucepan or skillet, and 9x13-inch casserole pan.

How to Make the Best Mexican Stuffed Peppers

Prepare the bell peppers. Slice the bell peppers in halve lengthwise and remove and discard the seeds. Place the bell peppers on a 9x13-inch casserole pan or large baking dish and set aside.
Cook the beef. Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add ground beef and cook for 6-8 minutes until browned evenly. Break up the beef into small pieces to help even browning.
Make the beef filling. Add onion and garlic. Mix well and continue to cook for 3-4 minutes until soft and tender. Stir in tomato sauce and green onions and season with taco seasoning, salt and pepper. Mix well and bring the mixture to a simmer. Cover the lid and let the mixture simmer for 5 minutes. Add rice, black beans, corn and 1 cup cheese and mix well to combine. Turn off the heat.

Stuff the peppers and bake. Fill up each pepper with the beef filling. Cover the casserole dish with aluminum foil and bake in a 375 F preheated oven for 40 minutes.
Top with cheese. Remove from the oven and sprinkle a tablespoon of cheese on top of each stuffed pepper. Bake uncovered for another 5-7 minutes until the cheese is melted. Let the stuffed peppers rest for 5 minutes before serving. Garnish with green onions on top and serve.

Storing and Reheating Instructions

How to store: Allow any leftovers to cool down before storing in an airtight container in the refrigerator for up to 3-4 days.
How to freeze: Stuffed peppers freeze and reheat well. 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.
Reheating stuffed peppers: To reheat, place the Mexican stuffed peppers in a casserole dish and cover with aluminum foil and place in a 350F preheated oven for 15-20 minutes until warmed through, or air fryer for 10 minutes. If reheating from frozen, extend the cooking time further until warmed through, about 5-10 minutes longer.

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Fettuccine Alfredo

Fettuccine alfredo is a classic Italian pasta dish that is rich, creamy, and delicious. Tender fettuccine noodles are tossed in a homemade alfredo sauce made creamy with heavy cream, butter, and Parmesan cheese, and seasoned with garlic, salt, and pepper. When you're craving comfort food, nothing is better than creamy pasta, and when you really need some comfort, you want it asap. Luckily this simple fettuccine alfredo comes together in less than 15 minutes. Perfect for busy weeknights but fancy enough for date night.

Why You'll Love Fettuccine Alfredo

It's incredibly fast to make. This fettuccine alfredo will be one of the fastest pasta dishes you'll ever make. You only need 15 minutes from start to finish for this meal to come together-which makes it a great last-minute dinner idea that's especially perfect for busy weeknights.
It's a great beginner recipe. Whether you're a seasoned cook looking for an easy meal or someone new in the kitchen, you'll love fettuccine alfredo. This recipe is so simple anyone can make it-even kids can help!
It's got cream and carbs. What else can you ask for? The cheese, cream, and carbs in this dish are enough to make anyone's day better. Total comfort food goals.
You can add your own veggies. Fettucine alfredo is a classic dish that pairs well with any green veggies. Add your own twist with some spinach, broccoli, or asparagus.

Ingredients And Substitutions

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

fettuccine noodles - this traditional dish is made with fettuccine noodles. But you can substitute with any long noodles that you have such as spaghetti or linguine.
salt
butter
garlic - we recommend fresh garlic for the strongest flavor. You can substitute with garlic powder if you don't have fresh garlic on hand.
heavy cream
Parmesan cheese
ground black pepper

You will also need a cooking pot and skillet (I used my 12-inch cast iron skillet)

How To Make The Best Fettuccine Alfredo

Cook the pasta. Bring a large pot of water to a boil over medium-high heat. Add fettuccine noodles and salt and cook until al dente (fully cooked but still firm) according to package directions, about 2-3 minutes for fresh fettuccine noodles and 8-10 minutes for dried noodles. Reserve ½ cup pasta water and then drain and set aside.
Sauté aromatics. In a large skillet, melt butter over medium high heat for 1 minute. Add garlic and sauté until fragrant, about 1 minute.
Make the alfredo sauce. Add heavy cream and Parmesan cheese. Stir well and bring the sauce to a simmer. Reduce heat to medium and keep stirring until thickened to a desired consistency, about 3-4 minutes.
Toss in fettuccine noodles. Stir in cooked fettuccine and toss well to combine. If you like it a bit saucier, slowly add ¼ cup to ½ cup reserved pasta water and stir well to combine.
Serve. Sprinkle extra Parmesan and freshly ground black pepper on top.

Recipe Tips and Tricks

Don't overcook the pasta: Follow the package instructions and set a timer so you don't accidentally overcook the pasta. Also keep in mind that the fettuccine will cook slightly more once it's introduced to the hot pan with the alfredo sauce.
How to store pasta: Allow the fettuccine alfredo pasta to cool to room temperature before placing it in an airtight container. Store in the refrigerator for up to 3-4 days.
How to reheat fettuccine alfredo: Reheat on the stove over medium-low heat until warmed through, about 5 minutes. If the sauce has thickened up too much in the fridge, add a splash of water. You can also microwave leftover pasta, covered, on low heat in 30-second intervals until warmed through, up to four minutes. Mix frequently.

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Pecan Pie Bars

Pecan pie bars are the best way to enjoy all the flavors of classic pecan pie but with half the effort. It has a delicious buttery shortbread crust topped and a sweet crunchy pecan filling (without corn syrup) that is baked and cut into bite-sized squares or bars. If you are a pecan pie lover, you will totally love this easy handheld version. Pecan pie cookie bars are the perfect treat to serve at holiday parties and work potlucks, or wrapped up as a holiday gift.⁠

Why You'll Love Pecan Pie Bars

Bite-sized pecan pie. Pecan pie is a timeless and classic fall dessert, and one of the best pies out there-and everything is made so much better when it becomes bite-sized and handheld, especially pecan pie. These maple pecan pie bars without corn syrup are easy to share, making them the perfect dessert to feed friends and family at social gatherings or to package up and gift during the holidays.
A delicious shortbread crust. In most pies, we overlook the importance of the crust. But not today. The bottom layer of these best ever pecan pie bars with shortbread is basically like a large shortbread cookie loaded with sweetness of buttery flavor.
The perfect pecan pie filling. Making pecan pie filling is actually quite simple. You just combine the ingredients together, stir in the chopped pecans and pour in. Once it's baked, all the pecans float to the top creating this perfect crunchy pecan layer on top and sweet custard layer in the middle. It's pecan pie heaven.

Ingredients and Substitutions

To make these delicious pecan pie bars, you will need the following ingredients (full quantities in recipe card below):

shortbread crust - made with all-purpose flour, butter, confectioners' sugar, and vanilla extract. The confectioners' sugar give it a very smooth texture. You can also substitute it with granulated sugar for a little more coarser texture.
pecans
brown sugar
all-purpose flour
salt
maple syrup - you can substitute this with light corn syrup (typically what is used in pecan pie), or liquid honey.
eggs
vanilla extract

You will also need measuring cups and spoons, mixing bowls, hand mixer (or stand mixer), and a 9-inch square baking pan.

How to Make the Best Pecan Pie Bars

Make the shortbread dough. Cream the butter and sugar together using a stand mixer or 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. Turn the mixer to high speed and beat for 1-2 minutes until dough becomes more breadcrumb like and less dry.
Bake the crust. Grease a 9-inch square pan with cooking oil spray and line with parchment paper, leaving an overhang on the sides to easily lift out the finished bars. Press the crumb mixture into the bottom of the lined pan and pack it in to form a single thin layer. Bake in a 350F preheated oven for 18-20 minutes until the edges are just starting to lightly brown. Remove the pan from the oven and add the pecan topping while the crust is still hot.

Make the pecan pie filling. While the crust is baking, prepare the pecan pie topping. In a large mixing bowl, whisk together brown sugar, flour, and salt. Then add maple syrup, eggs, and vanilla and whisk until smooth and combined. Stir in the pecans.
Bake. Pour the topping over the shortbread crust immediately once the crust is removed from the oven and is still hot. Return the baking pan back into the oven and bake for 40-50 minutes until the filling has set. You will know when it's set if the edges are set and the centre is slightly jiggly but not watery. The centre might also peak out but it will settle as it cools down.
Cool and serve. Allow the pecan pie bars to cool to room temperature, then cover and chill in the refrigerator for at least 1 hour (or overnight) before slicing. Once cooled, easily lift it out of the pan using the parchment paper overhang. Then, slice and serve.

Recipe Tips and Tricks

How to serve: Pecan pie bars taste great cool or at room temperature. So, you can safely leave them out on the table for people to take at their leisure. To bring things up a notch, throw the pecan pie bars in the microwave for 10-20 seconds and eat with cold vanilla ice cream. It's so good!
How to store: Store pecan pie cookie bars in an airtight container in the refrigerator for up to 4 days.
How to freeze: You can freeze pecan pie bars so that they last longer. Keep them in a sealed, airtight container or freezer bag or wrapped tightly in plastic cling wrap for up to 3 months in the freezer.

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Creamy Garlic Salmon

Creamy garlic salmon is a quick and easy one-pan meal that you can whip up in under 30 minutes. Perfectly seasoned salmon is seared and tossed in a delicious homemade creamy garlic sauce. It's flaky, tender, and so comforting. Serve this simple but so flavorful seafood meal over rice, pasta, or mashed potatoes. Who says healthy meals can't be indulgent? Because this creamy garlic salmon gives you everything you need and more!

Why You'll Love Creamy Garlic Salmon

The most flaky, tender salmon. There's nothing better than a fatty, flaky fillet of fish. With this creamy garlic salmon recipe, you'll sear your salmon to perfection before reintroducing it to the creamy garlic sauce for the best texture and flavor.
Salmon is a healthy choice. You are getting some great health benefits when you introduce salmon into your weekly dinner rotation. Salmon brings omega-3 fatty acids, clean proteins, all the B vitamins, and essential minerals! Plus, despite the creamy sauce being higher in calories, the added dairy of half and half, butter, and Parmesan bring even more vitamins and minerals like calcium, zinc, copper, and vitamins A, B6, and B12!
Quick and easy to make. Salmon is quick and easy to make, so you can't go wrong with a like this which takes less than 30 minutes to prep, cook, and serve (which is more than enough time to get your rice cooking in the rice cooker!). Plus, clean-up is just as easy.

Ingredients and Substitutions

To make this delicious creamy garlic salmon, you will need the following ingredients (full quantities in recipe card below):

salmon fillets
salt and pepper
olive oil
butter
onion
garlic
cornstarch - cornstarch helps to thicken up the sauce. We used cornstarch to keep this recipe gluten-free, but you can also use all-purpose flour.
heavy cream
white wine
Italian seasoning
Parmesan cheese
fresh parsley - optional, for serving.
lemon - optional, for serving.

You will also need: measuring cups and spoons, and a large skillet.

How to Make the Best Creamy Garlic Salmon

Prepare the salmon. Pat dry salmon fillets and season with salt and pepper. Set aside at room temperature for 10 to 15 minutes.
Sear the salmon. In a large skillet, heat oil for 2 minutes over medium-high heat until the hot oil sizzles. Sear the salmon fillets (skin side facing up first) for 5-6 minutes on each side until golden browned and fully cooked. When salmon is cooked, the flesh will turn opaque, and it will flake easily when inserting a fork. Transfer the cooked salmon onto a plate.

Make the creamy sauce. Add butter, onion, and garlic to the same skillet, and sauté until fragrant, about 1 minute. Stir in cornstarch and mix well until combined, about 1 minute. Add wine and stir well to combine, about 1 minute. Add heavy cream, Italian seasoning and Parmesan cheese. Stir well and bring the sauce to a simmer. Reduce heat to medium and keep stirring until thickened to a desired consistency, about 4-5 minutes.
Assemble and serve. Return the cooked salmon to the skillet and spoon the creamy sauce over to coat. Garnish with parsley and serve immediately with pasta, rice, mashed potatoes, or a side of crusty bread. Drizzle with lemon juice and top with more Parmesan if desired.

How to Serve

This creamy garlic salmon tastes so good over pasta, rice, or mashed potatoes. It's also really good on it's own with a side of crusty bread for some major dunking to soak up all that delicious sauce. I also recommend serving some vegetables on the side. Try:

Storing Instructions and Tips

How to store: Creamy garlic salmon can last for up to 3 days when stored in an airtight container in the refrigerator. Allow the salmon to cool down to room temperature before storing.
How to reheat: Reheat creamy salmon with the sauce on the stovetop over medium-low heat for 5-10 minutes until warmed through. You can also reheat in the microwave in 20 second increments until warmed through. If you are planning to reheat in the microwave, I If you want to reheat your meal in the microwave, I would recommend storing leftovers in a meal-ready microwavable container. That way, you can pop the whole thing in your microwave when it's time to eat again.

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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 with classic chili seasonings. It's a wholesome and filling meal to make for lunch or dinner when you are craving a little comfort. And similar to classic Beef Chili, leftovers the next day might even taste better!

Why You'll Love White Chicken Chili

Easy one pot recipe. The best recipes are ones that you can just throw into one pot and have less dishes to worry about. This white chili chicken is perfect for busy weeknights or when you are just craving something comforting but quick and easy. It's ready in about 40 minutes or in under 30 minutes if using leftover cooked chicken.
A great way to use leftover chicken. Whether you've cooked a Roast Chicken or bought a rotisserie chicken, the leftovers sometimes drys out the next day. Reinvent the leftovers and give it its moistness back in this chicken chili. You can use any cooked chicken or leftover turkey such as Slow Cooker Turkey Breast or Roast Turkey.
The creamiest texture. This white chicken chili gets its creamy texture from mashed white beans and heavy cream (or sour cream). Both these ingredients also adds the color that gives this recipe its name. Plus, you can mash up more beans for an even creamier and smoother texture, or leave them whole for a chunkier chili.
Packed with essential nutrients. Loaded with veggies and proteins, this white chicken chili is a filling meal that will give you tons of clean energy you can feel good about. With plenty of beans, corn, chicken, and more, this is a well-rounded meal in one bowl.

Ingredients And Substitutions

To make this easy one pot white chicken chili, you will need the following ingredients (full quantities in the recipe card below):

oil - I used olive oil, but any vegetable oil will work.
onion
garlic
green chiles - use jalapeño peppers or poblano peppers. You can also leave this out if you don't want a spicy kick.
chicken breasts - we cook the chicken directly in the chili and shred it once cooked. You can also easily use 1 cup of shredded chicken or shred leftovers from a roast chicken or rotisserie chicken.
broth - I prefer chicken broth, but vegetable broth will work too.
white beans - you can also use cannellini beans or white kidney beans.
corn - I recommend frozen corn. You can also substitute with canned corn. Make sure to drain and rinse it well before adding to the chilil.
heavy cream - you can also substitute this with sour cream or Neufchatel cheese.
seasoning - ground cumin, dried oregano (or substitute with Italian seasoning), salt, and pepper.
toppings - top with your favorite chili toppings including a squeeze of lime juice, tortilla chips (or tortilla strips), fresh cilantro, and cheddar cheese.

You will also need measuring cups and spoons and a large stockpot (I used my 4 quart Dutch oven and it was quite full. I recommend use a 6 quart if you have one).

How To Make The Best White Chicken Chili

Sauté aromatics. Heat oil in a large stockpot over medium-high heat until the hot oil sizzles, about 1 minute. Add onion, garlic, and green chiles. Sauté until fragrant and tender, about 2-3 minutes. Stir in cumin and oregano until well combined.
Add chicken. Add chicken breasts and broth and season with salt and pepper. Turn the heat down to medium, cover the lid and bring it to a simmer. Simmer until chicken is cooked through, about 12-15 minutes.
Shred chicken. Remove the chicken and shred into small pieces using 2 forks. Once shredded, transfer back into the pot and mix evenly.

Add beans and mash. Add white beans and continue cooking until warmed through, about 5-7 minutes. Mash about ⅓ of the beans with a potato masher to help thicken the chili (optional). For a smoother creamier chili, mash more beans. For a chunkier chili, leave more beans whole.
Stir in remaining ingredients. Stir in corn and heavy cream (or sour cream) until evenly mixed. Cook for 2-3 minutes until smooth, stirring occasionally.
Serve. Drizzle with lime juice if desired and top with cilantro, cheddar, and tortilla chips (or tortilla strips).

How to Make White Chicken Chili in the Instant Pot

Turn on the Sauté function on high on the Instant Pot. Add oil and heat until the hot oil sizzles, about 1 minute. Add onion, garlic, and green chiles. Sauté until fragrant and tender, about 2-3 minutes. Stir in cumin and oregano until well combined.
Add chicken breasts and broth. Seal the lid and turn the steam release knob to SEAL position. Pressure cook for 12 minutes. Once the time is up, quick release the remaining pressure by turning the steam release valve to the venting position.
Remove the chicken and shred into small pieces with 2 forks. Once shredded, transfer back into the instant pot and mix evenly.
Add white beans, corn and heavy cream (or sour cream). Cook on Sauté mode for 5 minutes until warmed through, stirring occasionally. Drizzle with lime juice if desired and serve with cilantro, cheddar and corn tortilla strips.

Recipe Tips and Tricks

How to use leftover chicken. To use leftover shredded chicken such as a rotisserie chicken or roast chicken, instead of adding raw chicken, add 1 cup shredded chicken and broth along with the beans (skipping the step where you simmer). Season with salt and pepper to taste, and continue with the recipe as written.
How to store: Keep leftover white chicken chili in the refrigerator for up to 3 days (if using fresh leftover chicken). Otherwise, consume before your leftover chicken expires (usually four days after cooking).
How to freeze: Freeze frozen white chicken chili in an airtight container, freezer bag, or proportioned meal prep containers for up to 3 months. Thaw overnight in the refrigerator the day before you intend to eat it.
Reheating instructions: Heat on the stovetop over medium-low heat until warmed through, about 5-10 minutes.

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50 Best Fall Desserts

The best season for baking is fall, hands down. I mean, fall desserts are all about warm cozy flavors like pumpkin spice, cinnamon, and chai, and delicious seasonal fruits like apple and pumpkin. So if you are wondering what to make for dessert on a chilly autumn day, then you have come to the right place. We are sharing over 50 of the best and most popular fall dessert recipes including the best apple desserts, pumpkin desserts, pecan desserts, and more - from Thanksgiving pies, to warm and cozy spiced cakes, to hit-the-spot cookies, and everything in between.

Over 50 best popular fall dessert recipes including the apple desserts, pumpkin desserts, pecan desserts, and more — from pies to cake to cookies. | aheadofthyme.com

Best Apple Desserts

Braided Lattice Apple Pie

This braided lattice apple pie is packed with cinnamon apples tossed in a caramel sauce and sealed in a buttery, flaky pie crust with a braided lattice top. Serve it with a scoop of Vanilla Ice Cream.

Apple Crisp

Apple crisp with tender cinnamon-sugar apples and crispy oat topping is sweet, tart, and just as delicious as an apple pie but takes a lot less effort.

Applesauce Bread

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

Caramel Apples

Nothing says fall better than Homemade Caramel Apples that are sweet, delicious, and fun to make. Chewy caramel made from scratch covers crisp juicy apples, topped with optional toppings.

Apple Turnovers

With a buttery, flaky crust and spiced sweet apple filling, these homemade Apple Turnovers are hands down one of the best ways to enjoy this seasonal fruit.

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.

Apple Pie Bars

Homemade Apple Pie Bars are sweet, tart, and crumbly. With 3 delicious layers including a flaky pastry crust, cinnamon apple filling, and crumbly topping.

Cranberry-Apple Cobbler with Biscuits

Sweet and tart cranberry-apple cobbler with biscuits is packed with fresh fruit and a buttery biscuit topping. This holiday favourite is easy to make.

Easy Homemade Apple Hand Pies

Easy homemade apple hand pies/turnovers are the perfect fall treat -- stuffed with tender apples and cinnamon and wrapped in crispy, flakey, buttery crust.

Easy homemade apple turnovers are the perfect fall treat -- stuffed with tender apples and cinnamon and wrapped in crispy, flakey, buttery crust. | aheadofthyme.com

Individual Apple Crisp

Individual apple crisp is a sweet tart fall dessert served in single-sized portions with all the crunchy corners of crumble. And so quick and easy to prep.

Apple Cake

Easy Apple Cake has a dense and moist crumb and is loaded with fresh apples, cinnamon sugar, and nuts. It's quick, easy, and ready to eat in under an hour.

Baked Apples

Baked Apples are soft, warm, and tender, with a crunchy sweet cinnamon oat filling. This cozy and comforting fall dessert is quick easy to make too.

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.

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.

Best Pumpkin Desserts

Classic Thanksgiving Pumpkin Pie

Thanksgiving just isn't the same without a slice of classic Thanksgiving pumpkin pie. There is nothing better than a bite into that flaky crust and smooth pumpkin filling, full of those classic pumpkin spice flavours.

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.

Pumpkin Roll

Celebrate the flavors of fall with a show-stopping Pumpkin Roll featuring a tender pumpkin spice cake swirled around a rich cream cheese filling.

Pumpkin Dump Cake

This easy Pumpkin Dump Cake recipe is loaded with fall flavors from the homemade pumpkin pie filling topped with spice cake mix and pecans.

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.

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.

Pumpkin Mousse

This rich, creamy pumpkin mousse is a fall dessert favorite. It's beginner-friendly, no bake, and easy to whip up in 15 minutes before ready to chill.

Pumpkin Mascarpone Pie

Pumpkin mascarpone pie is a warm and cozy holiday dessert that is incredibly easy to make with just minutes of prep work before popping into the oven.

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.

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.

Pumpkin Cinnamon Rolls

Soft and fluffy, pumpkin cinnamon rolls are packed with pumpkin, layered with pumpkin spice, and topped with cream cheese icing. Best fall treat ever.

Mini Pumpkin Pies

Small batch mini pumpkin pies with a flaky crust, delicious pumpkin pie filling, and cinnamon whipped cream, are perfect for a small Thanksgiving crowd.

Pumpkin Chocolate Chip Cookies

Thick, fluffy, chewy pumpkin chocolate chip cookies is when pumpkin bread meets chocolate chip cookies. These no chill cookies are ready in under 20 minutes.

Mini Glazed Pumpkin Scones

Quick and easy Starbucks inspired mini glazed pumpkin scones are the perfect little fall treat packed with pumpkin flavour and topped with two sweet glazes.

Butternut Squash Bread

Move over pumpkin, there is a new loaf in town! Butternut Squash Bread is moist, fluffy, flavorful, and brings the pumpkin spice season to your home.

Best Pecan Desserts

Pecan Pie

Old-fashioned pecan pie is a classic fall dessert with a homemade pie crust and sweet custard filling loaded with crunchy pecans - perfect for Thanksgiving. For such a fancy pie, it is actually embarrassingly easy to make.

Pecan Pie Cheesecake

Pecan Pie Cheesecake takes a classic flavor to a new level with a pecan graham cracker crust, brown sugar cheesecake filling, and caramel pecan pie topping.

Chocolate Pecan Pie

This decadent Chocolate Pecan Pie is a twist on the classic holiday pie with a rich, dark chocolate flavor that pairs wonderfully with toasted pecans.

Pecan Pie Bars

Pecan pie bars are the best and easiest way to enjoy the flavors of pecan pie but with half the effort and in a handheld bite-sized form.

Slice and Bake Pecan Shortbread Cookies

Easy slice and bake pecan shortbread cookies are sweet, nutty and buttery shortbread cookies packed with finely chopped pecans that melt in your mouth.

Pecan Pie Brownies

Why make pie or brownies when you can have them both at once? These Pecan Pie Brownies are the perfect fall treat for any occasion - rich, sweet, indulgent.

Caramel Pecan Pie Cheesecake Bars

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

Chopped Pecan Pie

Give traditional pecan pie a twist this holiday season by using finely chopped pecans to create a smooth topping on this chopped pecan pie with a smooth custard filling. This pie is also ridiculously easy to make.

More Fall Desserts

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.

Cranberry Scones with Orange Glaze

Cranberry Scones with Orange Glaze are a quick and easy holiday brunch recipe that is flavorful and flaky. They're soft and moist inside yet crisp outside. The perfect Christmas morning breakfast.

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 right before serving for breakfast or dessert.

Sweet Potato Pie

Sweet potato pie is warm and cozy, spiced with classic fall flavors, and delicious. Easy to make with cooked sweet potatoes or canned sweet potato puree.

Halloween Bark

Halloween Bark is a delicious, sweet, and fun to make chocolate treat. This quick and easy no bake recipe is easy to make with a handful of ingredients.

Festive 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.

Soft and Chewy Ginger Cookies

Soft chewy ginger cookies packed with ginger, molasses, and cinnamon spice is the most warm and cozy cookie ever. These holiday cookies stay soft for days.

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.

Dirt Pudding Cups

Dirt Pudding Cups are an easy Halloween dessert that is sweet, delicious, and creepy - totally on brand for spooky fun. Make worms in dirt in 10 minutes.

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.

Dark Chocolate Raspberry Truffles

Dark chocolate raspberry truffles are so much easier to make than you think. It's as simple as combining quality chocolate, cream, raspberry jam, and cocoa.

Soft and Chewy White Chocolate Cranberry Walnut Cookies

Soft and chewy white chocolate cranberry cookies are golden brown with crisp edges, quick and easy, and freeze well - the perfect holiday cookie.

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.

Salted Caramel Sauce

Homemade salted caramel sauce is sweet, salty, and buttery. It's so simple and easy to make at home in just 10 minutes with 4 basic ingredients.

Cranberry Sauce Oat Bars

Got some leftover cranberry sauce from your holiday dinner? Revive them into delicious leftover cranberry sauce oat bars, perfect for breakfast or dessert.

Easy Small Batch Almond Biscotti

Small batch almond biscotti are crunchy, crumbly and packed with almonds, perfect for dunking into tea, coffee, or peppermint hot chocolate, and they are super easy to make.

Small batch almond biscotti are crunchy, crumbly and packed with almonds, perfect for dunking into tea or coffee, and they are super easy to make. | aheadofthyme.com

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.

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.

Chocolate Chunk Peanut Butter Cookies

These perfectly soft, chewy and a little crumby chocolate chunk peanut butter cookies literally melts in your mouth. Make them in under 20 minutes.

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 Cheesecake Brownies

Caramel cheesecake brownies are totally indulgent and worth the effort, so toss that prepared brownie mix away and bake this with a few easy ingredients.

The Best Chewy Chocolate Chip Oatmeal Cookies

Grab a tall glass of milk and start dipping the best homemade, soft-centered, chewy chocolate chip oatmeal cookies you will ever try.

Moist Vanilla Cupcakes

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

Fudgy Brownies

Fudgy brownies are rich, sweet, moist, and decadent. Plus, they're easy to make in one bowl (meaning less cleanup!) and ready in about 30 minutes.

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.

Soft and Chewy Peanut Butter Cookies

The best classic soft and chewy peanut butter cookies are puffy and thick, stay soft for days, and melt in your mouth. Make them in under 20 minutes.

How to Make Ahead and Store

You can make or prepare some of these fall dessert recipes ahead of time. Store the desserts and baked goods at room temperature for 1-2 days. You can also store them in the refrigerator for up to one week or in the freezer for up to 3 months. Confirm storing instructions by checking each recipe.

To reheat any of these recipes and serve them warm, reheat in a 300F preheated oven or air fryer for 5-15 minutes until fully warmed through, depending on the recipe. If heating from frozen, let it thaw first and then reheat.

How to Make Ahead and Store Fall Desserts

You can make or prepare most of these fall dessert recipes ahead of time.

Store the pies and baked goods at room temperature for 1-2 days.
You can also store them in the refrigerator for up to one week or in the freezer for up to 3 months.

To reheat any of these desserts and serve them warm as if they just came out of the oven, you can reheat in a 300F preheated oven or air fryer for 5-15 minutes until fully warmed through. If heating from frozen, let it thaw first overnight in the refrigerator, or a for a few hours at room temperature, and then reheat.

Did You Make Any of These Fall Dessert Recipes?

Please leave a comment and rating below, and let me know what you thought of this round up of the best fall dessert 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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Garlic Breadsticks

There's nothing better than freshly baked garlic breadsticks. They're buttery, salty, and delicious, and pair oh so perfectly with pasta, soups, and salads. Baking bread can be a complicated art, but these Italian breadsticks are a good introduction to making bread. With a basic dough, two easy rises to make your soft breadsticks fluffy and airy, and a buttery topping seasoned to perfection, you (and everyone else!) will be so happy you made these.

Why You'll Love Garlic Breadsticks

They're quick to prep. Although this recipe takes about 2 ½ hours from start to finish, almost 2 hours of that time is spent allowing your dough to rise. So, it's not a huge time commitment to prep these Italian breadsticks for dinner. Just plan ahead!
They're easy to make. When it comes to baking bread, there's a lot that can go wrong. But luckily, this is a beginner recipe that all levels can make successfully. If you follow this recipe from start to finish, you can feel confident in your bread making skills.
Good for any skill level. Italian breadsticks are great for beginners and experienced bakers alike! This fast and easy recipe calls for minimal ingredients, and it's straightforward.
They are delicious! Covered in butter, garlic, salt, and an Italian seasoning blend, these Italian breadsticks do not lack flavor. They're basically like garlic bread but with more crusty edges.

Ingredients and Substitutions

To make homemade garlic Italian breadsticks, you will need this following ingredients (full quantities in the recipe card below):

water
active dry yeast or instant yeast
sugar or honey
all-purpose flour
salt
olive oil
toppings - butter, garlic powder, salt flakes, and Italian seasoning.

You will also need measuring cups and spoons or a kitchen scale, mixing bowls, and a large half sheet baking pan.

How to Make the Best Garlic Breadsticks

Prepare the dough. In a small mixing bowl, add yeast and sugar in water and stir well until dissolved. Sugar and water activates yeast in a few minutes and the mixture should start to bubble and develop a yeasty aroma. In a large mixing bowl, add flour and salt. Pour in the wet yeast mixture and olive oil and mix with a silicone spatula until fully combined, scraping down the sides of the bowl (there should be no dry flour particles visible).
Knead the dough. Knead the dough on a clean surface for 5-10 minutes until it turns into a smooth dough ball. You can also mix the dough in a stand mixer on medium speed for about 5 minutes.
Let the dough rise (first rise). Transfer the dough ball back into the bowl and cover with plastic cling wrap. Let it rise at room temperature for 1 hour until doubled in size.

How to Shape Breadsticks

Flatten the dough into an approximately 9x12-inch rectangle.
Use a bench scraper or pizza cutter to divide it into 12 equal pieces.

Gently roll each piece into a 9-inch rope and arrange on a parchment-lined half sheet baking pan, evenly spaced 1-inch apart.
Cover the baking sheet loosely with plastic cling wrap and let the dough rise until almost doubled in size, about 45 minutes depending on the room temperature.
In a small mixing bowl, stir together melted butter, garlic powder, salt flakes, and Italian seasoning, Use a silicone brush to gently brush the mixture evenly over each breadstick.

Bake in a 400F preheated oven for 15-20 minutes until golden brown. If you like your breadsticks extra crispy, bake for another 5-10 minutes. Let the breadsticks cool for 10 minutes before serving.

Serve on its own, with marinara sauce for dipping or with a bowl of soup.

Storing Instructions

How to store: Leftover garlic breadsticks are best kept at room temperature for up to a day. If stored for longer, put them in the refrigerator. Either way, make sure they're well-wrapped in an airtight container, bag, or plastic cling wrap wrap to prevent staleness.
How to reheat: You can serve Italian breadsticks warm or at room temperature. I like leftover breadsticks much better when reheated. Wrap them in aluminum foil and heat in a preheated 350F oven for 10-15 minutes.
Freezing breadsticks: After they cool, wrap each breadstick individually in plastic cling wrap and store in the freezer. They will keep in the freezer for up to 3 months, but they won't be as tender after thawing. You can reheat them to get a better texture.

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Individual Apple Crisp

Individual apple crisp is the perfect fall dessert served in single-sized portions. I mean, is there anything more satisfying after a long day than a warm homemade dessert, fresh from the oven, with a big scoop of ice cream on top? I can't think of much. Plus, this delicious, sweet, and tart small batch apple crisp is so easy and quick to prep that you could even make this on a weeknight. Get it in the oven right before you sit down for dinner, and enjoy the most delicious apple crisp you've ever had as soon as you're done. It's so so good.

Why You'll Love Individual Apple Crisp

They are perfectly portioned out for one. Unlike traditional apple crisp which is made in a large dish that everyone can take a scoop out of, this apple crisp is perfectly portioned out and baked in little ramekins which means that no one has to share! Enjoy single-sized servings and get all the good crunchy corners of crumble all to yourselves.
The best crumble topping. The apples get soft and tender, but the star of the show is the crumble on top. It's made with rolled oats, brown sugar, and plenty of cinnamon - a total crowd pleaser, and so crave-worthy.
A lazy apple pie. Homemade Apple Pie takes much more effort to prepare since you have to also prepare the pie dough. These individual apple crisp has all the same flavors of apple pie, but with much less effort.

Ingredients and Equipment

To make these easy and delicious individual apple crisp, you will need the following ingredients (full quantities in recipe card below):

apples - I used Gala apples, but any kind of apples work.
sugar - you need granulated sugar for the filling and brown sugar for the topping. You can also use brown sugar in both parts if you prefer.
lemon juice
cinnamon
salt
all-purpose flour
old fashioned rolled oats
butter
vanilla ice cream - vanilla ice cream is optional (but highly recommended!), for serving.

You will also need measuring cups and spoons, mixing bowls, and 6 oz. ramekins (or a 9-inch pie dish).

How to Make the Best Individual Apple Crisp

Prep. Preheat oven to 350 F. Grease 5 to 6 small 6-oz. ramekins (or 1 regular size 9-inch pie dish) with non-stick baking spray.
Make the apple filling. In a large mixing bowl, combine apples, sugar, lemon juice, cinnamon, and salt, and stir to combine. Divide apple mixture evenly between the ramekins (or pour into single pie dish).

Make the oat topping. In a separate medium mixing bowl, combine flour, rolled oats, brown sugar, cinnamon, and salt. Pour in melted butter, and stir with a spatula until a crumbly mixture forms. Cover as much of the apples as you'd like with the topping.
Bake and serve. Bake for 40-45 minutes. The apples should be tender and crumb topping should be crisp and golden-brown. Top the warm apple crisps with your favourite flavour of ice cream (mine is vanilla ice cream) and grab the largest spoon you can find. Can't wait to make these again... and again!

Recipe Tips and Tricks

How to serve: Top individual apple crisp with a scoop of Vanilla Ice Cream, a drizzle of Salted Caramel, and/or Candied Pecans.
How to store: Apple crisp is best served fresh. If you have any leftovers, store them in the ramekins, covered tightly in plastic cling wrap and store in the refrigerator for up to one week.
How to reheat: Reheat in the same ramekins in a 350F preheated oven for 10-20 minutes until warmed through, or air fryer for 5-10 minutes.

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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. With crisp bacon wrapped around tender brussels sprouts, and a maple glaze slathered on top, these delicious brussels sprouts bacon bites are a crowd pleaser that never lasts long (so make a double batch!). The best part? They are so simple and easy to make that you don't have to wait for a special occasion like Thanksgiving to make them. Which explains why they have been on repeat at our home all season long.

Why You'll Love Bacon Wrapped Brussels Sprouts

It's wrapped in bacon. Roasted Brussels Sprouts are one of my favorite sides, and they become better immediately when you add bacon to the mix. It's safe to say that wrapping anything in bacon makes it better.
Easy and simple. It's super easy to make but doesn't seem like it. Made with just 2 main ingredients, this is a great appetizer to impress guests because it seems complex but takes little effort. Ten minutes of prep work and 25-30 minutes in the oven, and you've got an amazing appy to serve.
They are loaded with flavor. With the salty bacon and sweet maple glaze, these bacon-wrapped brussels sprouts give you so much flavor in every bite, even with just a few ingredients. It's sweet and salty heaven.
You get your veggies in. Even though this dish is incredibly indulgent, it still gets those essential servings of vegetables into your diet. Brussels sprouts are an excellent source of vitamin K, vitamin C, and fiber.

Ingredients and Substitutions

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

bacon strips - feel free to use your favorite bacon for this recipe, but try to avoid getting thick-cut bacon which will take much longer to cook.
brussels sprouts
maple syrup
black pepper

You will also need toothpicks and a quarter sheet baking pan.

How to Make the Bacon Wrapped Brussels Sprouts

Assemble. Cut each bacon strip in half crosswise (about 5-inches long). Wrap each strip around each brussels sprout. Secure each wrapped brussels sprout with a toothpick and place on a parchment-lined quarter sheet baking pan.

Bake. Brush the wrapped brussels sprouts with maple syrup and sprinkle with black pepper to taste. Bake in a 375F preheated oven until crispy to your desired level of crispiness, about 25-30 minutes. Serve immediately.
- Air Fryer Instructions: Place the wrapped brussels sprouts in the air fryer basket in a single layer. Cook at 375F for 13-15 minutes until the bacon is browned and crispy.

PRO TIP. How you wrap your bacon will determine how it cooks. If you like crispy bacon, wrap loosely, leaving some space between the strips as you go around. If you prefer chewier bacon, wrap tightly and overlap a little.

Storing Instructions

Wrapping the bacon: How you wrap your bacon will determine how it cooks. If you like crispy bacon, wrap loosely, leaving some space between the strips as you go around. If you prefer chewier bacon, wrap tightly and overlap a little.
How to store: Store leftover bacon wrapped brussels sprouts in the refrigerator for up to three days. Before placing in an airtight container, allow the brussels sprouts to cool to room temperature. This will ensure they don't get soggy.
How to reheat: Reheat in a 350 F preheated oven for 10-15 minutes until warm and crispy. You can also reheat in the air fryer at 350F for 5-10 minutes until warmed through.

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Candied Pecans

Candied pecans are a delicious, crunchy, and sweet snack during the holidays or any time of the year. Made with only five pantry staple ingredients in just ten minutes, you can enjoy this nutty treat whenever the craving hits. Enjoy it by the handfuls on its own, or add it on salads, veggies, cheese boards, or dessert. The best part? They can last for months when stored right.

Why You'll Love Candied Pecans

Quick and easy to make. These candied pecans are made with just a handful of ingredients and ready in just ten minutes. Seriously! This is the fastest treat you'll ever make.
They're sweet and crunchy. These candied pecans have the best flavor and texture. They are flavored with brown sugar, cinnamon, and vanilla for major cozy vibes. Plus, the perfect brown sugar coating adds the right amount of crunch that will delight your taste buds.
You can enjoy them for months. Candied pecans can a week at room temperature and can even last for months if stored in the freezer. So don't worry about needing to devour all your candied nuts asap... but if you are like me, go right ahead! It's too hard to stop snacking on. Add them to salads, veggies, and cheese boards.

Ingredients and Substitutions

To make homemade candied pecans, you will need just a handful of simple ingredients (full quantities in the recipe card below):

pecans
brown sugar
cinnamon
vanilla
salt
water

You can also add in a little cayenne pepper or some orange zest to change up the flavor.

How to Make the Best Candied Pecans

Combine ingredients. In a medium skillet, add brown sugar, cinnamon, salt, vanilla, and water. Cook over medium heat and cook, whisking until the brown sugar melts and sauce is bubbling, about one minute.

Add pecans and cook. Stir in the pecans and coat them completely with the brown sugar mixture. Cook until the sugar forms clumps around the pecans and they look like candied pecans, about 3 minutes. Keep a close eye on them as they can burn quickly.

Cool down. Line a quarter sheet baking pan with parchment paper and transfer the pecans on top in a single layer. Set aside to allow them to cool down to room temperature before serving.

How to Serve Candied Pecans

Candied pecans are a delicious snack all on their own. They also go great in lots of other recipes.

Add them to a Charcuterie Board.
Top them on salads like this Apple Arugula Salad.
Serve them for breakfast in a Fruit and Yogurt Parfait.
Add them on top of roasted vegetables like Roasted Butternut Squash and Roasted Green Beans.
Serve them with dessert such as topping them on Vanilla Ice Cream.

Recipe Tips and Tricks

Sticky pecans? Immediately after cooking, your pecans may be sticky. Once they cool, the stickiness should go away. If they're not hard after cooling, it means your pan didn't get hot enough. To fix, reintroduce your candied pecans to the stove, heating them up while ensuring they don't burn.
How to store: Store the candied pecans in an airtight container at room temperature for up to one week, in the refrigerator for up to 2 weeks, and in the freezer for up to 3 months.
Other candied nuts: You can use this recipe for candied pecans on other nuts too! Try walnuts, hazelnuts, cashews, and peanuts.

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Arugula Salad with Apple and Pecan

Arugula salad with apple and pecan is a quick and easy fall salad made with fresh seasonal ingredients in just minutes. Packed with peppery arugula, crisp apples, crunchy candied pecans, and tangy feta, and tossed in a homemade lemon-honey dressing, this delicious salad is perfect for the holiday season. And with all the holiday comfort foods that are spread on your dinner table, a simple salad like this is necessary to balance it all.

Why You'll Love Arugula Salad with Apple and Pecan

It's healthy and nourishing. Can you believe that I only discovered peppery arugula in my 20's when I was living in the UK (where it's called rocket). It seemed to be served in almost every salad, wrap, or side over there. I was intrigued and impressed when I found out the numerous health benefits it has including that it acts as a detoxifier, helps your body absorb minerals, and is anti-aging.
So easy and delicious. You just need 4 ingredients and the dressing (also with just a few ingredients) and a few minutes to throw this salad together. And just because it's quick to make doesn't mean it's not good. This crisp apples, peppery, arugula, crunchy candied pecans, and tangy feta brings a burst of delicious flavor and texture in every bite.
Use this salad recipe as a base. Arugula salads have become one of my go-to salads. You can the arugula and lemon-honey vinaigrette as a base, and then add whatever fresh ingredients you have on hand. It is that simple. In the summer, I pair it with peaches in our Peach Arugula Salad. In the fall, apples or pears are the perfect addition.

Ingredients and Substitutions

To make this easy arugula fall salad, you will need the following ingredients:

baby arugula - feel free to substitute with any other salad greens that you have on hand. Try it with kale, spinach, or mixed greens.
apples - you can also substitute with other in season fruit such as pears.
candied pecans - I added candied pecans to add a little sweetness to balance out the other flavours. You can also substitute with any nuts you have on hand such as regular raw pecans, walnuts, or slivered almonds.
feta cheese - you can substitute with goat cheese.
honey lemon dressing - use store-bought dressing or homemade. It is really easy to make this homemade honey lemon dressing with olive oil, honey, lemon juice, salt, and pepper.

Feel free to add in some protein for a more filling meal. Try roasted chicken, salmon, tofu, or boiled eggs.

How to Make the Best Apple Arugula Salad

Arugula salad with apple and pecan is one of the easiest salads to make. First, combine the salad ingredients - arugula, apple, candied pecans, and feta - in a large mixing bowl or serving dish. Then, make the dressing in a small bowl by stirring together the olive oil, honey, lemon juice, salt, and pepper. Pour the dressing on top of the salad and toss to combine.

How to Serve

Serve apple arugula salad as a light fall lunch or as a side salad at a holiday dinner. Some fall recipes to pair these apple salad with are:

Storing Instructions

Make ahead instructions: To make this fall salad ahead of time, prep the ingredients and make the dressing, storing them in separate airtight containers. When ready to serve, assemble the salad and toss with the dressing.
How to store: Apple arugula salad is best eaten fresh since the dressing will start to soften the arugula. If you happen to have leftovers, store for up to 1-2 days in an airtight container in the refrigerator.

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Whipped Feta

Whipped feta is light, airy, and fluffy. If you've never had whipped feta dip, it's time to change that. It's an easy yet impressive recipe that takes only 5 minutes to make in the blender or food processor. When whipped with 2 other simple ingredients, feta turns into pure fluffy perfection. Smear on toast, serve as a dip, stuff into pita bread halves, or top meals with it-no matter what you do, you'll be glad you made this versatile cheesy dip.

Why You'll Love Whipped Feta

The light, fluffy texture. We all know why feta is one of the best cheeses around. And whipped feta includes all those benefits plus the enjoyment of its airy texture. Whipping creates dollops of light, fluffy, cheesy clouds to serve with your favorite meals.
Upgrade any charcuterie board. Sometimes, it can be hard to get those essential servings of vegetables into our diet. With this feta dip, charcuterie boards and vegetable trays (with a side of toast, crackers, or pita, of course) will be a family favorite that even the kids will beg for.
It's so versatile. This whipped feta works best as a dip for veggies and breads, but it also makes an amazing breakfast spread, a topping for savory meals (think proteins, breakfast burritos, and pastas), and a great sauce for sandwiches.

Ingredients And Substitutions

To make this easy homemade whipped feta dip, you will need the following ingredients (full quantities in the recipe card below):

feta cheese - I used a block of feta cheese but crumbled feta will work too.
Greek yogurt
olive oil
red pepper flakes - optional to sprinkle on top when serving.

How To Make The Best Whipped Feta

Blend ingredients. Combine all of the ingredients in a food processor or blender and process until smooth. If the texture is too thick, add in 1 teaspoon of water at a time until desired consistency is reached.
Serve. Transfer to a serving bowl and serve with a drizzle with olive oil and crushed red pepper flakes, if using.

How to Serve

Whipped feta is the perfect dip for dipping all the veggies into, for crackers and bread, as a spread for sandwiches and crostini, or even add it to salads as a thick dressing.

One of my favorite ways to serve it is by making stuffed pita bread sandwiches with a generous slather of whipped feta and stuffed with falafel or grilled chicken!

Storing and Freezing Instructions

How to store: Keep leftover whipped feta in the fridge for up to 4-6 days in an airtight container.
How to freeze: Whipped feta can be frozen. Store it in an airtight container of freezer bag in the freezer for up to three months. To thaw, simply place it in the refrigerator overnight.

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Mongolian Chicken

Mongolian chicken is a quick and easy chicken stir fry dish that you can make at home in just 30 minutes. Crispy strips of chicken are stir fried and smothered in a sweet and savory Mongolian sauce soy sauce and sesame oil. This Chinese restaurant favorite is so much healthier, faster, and better than takeout. You won't believe how simple and easy it is to make at home. It's the most flavorful weeknight dinner ever! Perfect for busy weeknights.

Why You'll Love Mongolian Chicken

It has the best crispy texture. One of the best things about Mongolian chicken is the crispy texture. The secret is coating the chicken with flour or cornstarch which gives the edges a crisp texture and adds delicious flavor. You won't want to stir fry chicken any other way!
The Mongolian sauce is so good. The Mongolian sauce that coats this chicken is a flavor punch in every bite. After frying the chicken, you'll use the same pan to sauté garlic, ginger, and chili before adding in soy sauce and the rest of the ingredients. The final result is salty, savory, spicy, and sweet.
It's Chinese takeout at home. If you ask me, the best part about this recipe is that you can satisfy your cravings for Chinese takeout without spending the money. And, it's healthier (no MSG), quicker to make at home, and tastes even better homemade!

Ingredients and Substitutions

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

chicken thighs or breasts
salt and pepper
cornstarch - you can also substitute this for all-purpose flour.
vegetable oil
garlic
ginger
dried red chili peppers - optional.
soy sauce
chicken broth - you can also substitute this for water.
sugar
sesame oil
green onions

You can also customize this chicken stir fry by adding in your favorite veggies to the mix. Some vegetables that you can add are: zucchini, water chestnuts, sliced carrots, baby corn, broccoli, mushrooms, or bell peppers.

How to Make the Best Mongolian Chicken

Season and dredge the chicken.Pat dry chicken thighs completely with paper towel and cut into 1-inch strips. Place into a medium mixing bowl and season with salt and pepper. Stir well and set aside for at least 5 minutes. Add chicken and flour to a large Ziploc bag. Seal the bag and shake well to coat evenly.
Sear the chicken. Heat oil in a large skillet over medium-high heat for 2 minutes until the hot oil sizzles. Add the chicken to the pan in a single layer and stir fry for 3-4 minutes until browned on all sides. (The flour coating will help create a brown crust on the chicken thighs and add extra flavour). Transfer the cooked chicken onto a plate and set aside.

Sauté aromatics. In the same skillet, add garlic, ginger and dried chili (optional). Sauté over medium heat for 1 minute until fragrant.
Make the sauce. Add in soy sauce, chicken broth, sugar, and sesame oil. Stir well and bring the sauce to a simmer. Keep stirring until thickened to a desired consistency, about 2-3 minutes. If the sauce is not thick enough, mix 1 teaspoon cornstarch with 1 tablespoon water and add the mixture in the sauce. Stir constantly until thickened.

Coat the chicken.Return the cooked chicken and green onions to the skillet and toss in the sauce. Top with crushed peanuts (if desired)
Serve. Serve immediately with a bowl of steamed rice or fried rice.

How to Cook Mongolian Chicken in the Instant Pot

In a small mixing bowl, whisk together garlic, ginger, soy sauce, chicken broth, sugar, and sesame oil until smooth.
Add chicken and sauce mixture in the instant pot. 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.
Turn on sauté on high and stir in ½ teaspoon cornstarch (more if necessary). Cook until the sauce thickens to a desired consistency, stirring constantly.
Garnish with green onions and peanuts (if desired) and serve warm with a bowl of steamed rice.

How to Serve

Serve Mongolian chicken over a bowl of Steamed Rice or Vegetarian Fried Rice. It also pairs well with:

an Asian-style salad such as Chinese Garlic Cucumber Salad or Asian Chopped Salad
stir-fried vegetables like Tofu and Mushroom Stir Fry, Spring Vegetable Stir Fry or Air Fryer Vegetable Stir Fry
bread on the side like Vegetarian Steamed Buns or Green Onion Dinner Rolls.

Storing Instructions

How to store: Store any leftover Mongolian chicken in an airtight container in the refrigerator for up to 3-4 days.
How to reheat: I recommend reheating on the stove over medium heat for 5-10 minutes until warmed through. If the sauce has thickened up too much in the refrigerator, add a splash of water when reheating. You can also microwave in a covered bowl so the chicken steams in its bowl. This can help prevent rubbery, dried-out chicken.

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Split Pea Soup

Classic split pea soup is a wholesome, filling, and delicious meal that will warm you up inside. This hearty soup starts with a mirepoix of carrots, celery, and onion, gets loaded with protein from split peas and ham, and ends with crunchy, toasted croutons floating in a bowl of perfection. It's an easy one pot soup that is loaded with nutrients and flavor. It's no wonder why it's been around since the times of the Ancient Greeks and Romans!

Why You'll Love Split Pea Soup

A classic mirepoix base. Although split pea soup needs ham bones to reach its full potential, it is a vegetable-centric soup. The blend of sautéed onions, carrots, celery, and garlic combine well with the split peas for a delicious and nutritious meal.
It's healthy, filling, and enjoyable. Split pea soup checks all the boxes for a desirable meal. Packed with protein and veggies, this soup will leave you feeling full, happy, and satisfied this fall and winter.
Meaty ham bone adds so much flavor. Got some extra meaty ham on the bone from a baked ham?This split pea soup is the best way to use it! Don't throw it out because this split pea soup is the best way to use it! It adds richness and so much depth of flavor to this soup. But if you don't have any on the bone, you can also use chopped ham for a similar but less intense flavor.

Ingredients and Substitutions

To make this cozy split pea soup, you will need the following ingredients (full quantities in recipe card below):

olive oil
onion
carrots
celery
garlic
Italian seasoning
dried split peas
meaty ham bone - you could also substitute this for ham hocks or 1 cup of chopped leftover ham.
bay leaves
chicken broth - or substitute with vegetable broth.
water
salt and pepper
croutons - optional, for serving.

You will also need: measuring cups and spoons, and one large stockpot or 5-quart Dutch oven.

How to Make the Best Split Pea Soup

Sauté aromatics. Heat oil in a large stockpot or 4-qt. Dutch oven over medium-high heat until the hot oil sizzles, about 1 minute. Add onion, carrots, celery and garlic. Sauté until tender, about 5-7 minutes. Season with Italian seasoning and stir well to combine.
Add ingredients and simmer. Add split peas, ham bone, bay leaves, chicken broth and water. Bring the soup to a simmer over medium heat. Stir occasionally and let simmer until split peas are tender and the soup thickens to a desired consistency, about 45-55 minutes.
Stir in ham. Remove ham bone and bay leaves. Chop meat from the bone and stir back into the soup.
Serve. Season with salt and pepper to taste. Serve warm and top with croutons if desired.

Storing Instructions

How to store: Keep leftover split pea soup in an airtight container in the refrigerator for up to 3 days. You can also store it in the freezer for up to 3 months.
How to thaw: Thaw frozen soup overnight in the refrigerator or for a few hours on the kitchen counter at room temperature.
How to reheat: Reheat split pea soup in a saucepan on the stovetop over medium-low heat, stirring occasionally. As it heats, it may reduce a bit. If you want to thin it out, mix in some water as you reheat. If it becomes too watery, let it reduce on the stove longer until desired consistency is reached.

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30 Best Apple Recipes

Got a bag of farm fresh apples this fall and wondering what to make with them? Well, if you are looking for "what to cook with apples", then you are in the right place. Today, we are sharing over 30 of our best and most popular apple recipes including everything from breakfast and snack recipes, dinner recipes, and all the apple desserts (cinnamon sugar + apples = the perfect match). You are bound to find something warm and cozy to make tonight!

Best Apple Breakfast and Snacks

Applesauce Pancakes

Soft fluffy applesauce pancakes is the best fall breakfast, loaded with leftover applesauce, hint of cinnamon, and a delicious caramel apple topping.

Baked Apple Chips

One-ingredient homemade baked apple chips are healthy, light, crispy and crave-worthy. Plus, unlike most store-bought chips, these contain no added sugar.

Cinnamon Apple Granola

Cinnamon Apple Granola is quick and easy to make, tastes like apple pie, and is much better than store-bought - plus easier to make than you think!

Homemade Applesauce

Homemade applesauce is a quick and easy fall treat with just 3 ingredients and very little time and effort. Serve it as a healthy snack or dessert.

Healthy Apple Pie Fall Smoothie

Healthy Apple Pie Fall Smoothie is quick and easy to make in minutes, delicious and nutritious, and tastes like apple pie - without the calories.

Applesauce Bread

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

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.

Cinnamon Apple Baked Oatmeal

Cinnamon Apple Baked Oatmeal is a delicious, filling make-ahead breakfast for fall - loaded with chewy oats, tender apples, crunchy walnuts, and cinnamon.

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.

Best Apple Dinner Recipes

Apple Cider Chicken with Butternut Squash

One of my favourite fall dinner recipes is quick, easy, one pan apple cider chicken with butternut squash, apples, and thyme, cooked in an apple cider sauce. Serve this fall meal in just 40 minutes. Don't forget some crusty bread to soak up all that juice.

Butternut Squash Apple Soup

Butternut Squash Apple Soup is healthy and simple yet packed with so much flavour. Top this easy vegan soup with a layer of homemade toasted croutons.

Arugula Salad with Apple and Pecan

Arugula salad with apple and pecan is a quick and easy fall salad made with fresh seasonal ingredients in just minutes. Perfect for a holiday dinner table.

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.

Apple Dijon Braised Chicken Thighs

Tender and juicy apple dijon braised chicken thighs with potatoes is juicy, tender and so succulent that it falls off the bone, yet so crispy outside. Serve with some bread to soak up all that juice. Try homemade ciabatta rolls or green onion dinner rolls.

Apple Walnut Salad with Balsamic Vinaigrette

Have an apple today and keep the doctor away with this fresh, fall favourite -- apple walnut salad with homemade balsamic vinaigrette. Throw together crisp apples, crunchy walnuts, and sweet cranberries for a taste of the holidays.

Cranberry Walnut Apple Stuffing

Cranberry walnut bread paired with sautéed apples, onions and rosemary is exactly what your holiday table needs! Hello cranberry walnut apple stuffing!

Apple and Arugula Flatbread

Crisp apples, peppery arugula, crunchy pecans and warm, melty aged cheddar cheese … you seriously cannot go wrong with apple and arugula flatbread.

Winter Kale Salad with Apple Cider Vinaigrette

Cozy winter kale salad with apple cider vinaigrette is easy to make with crispy apples, tangy goat cheese and crunchy spiced pecans in under 10 minutes.

Fall Harvest Salad with Butternut Squash and Apple

Fall harvest salad with roasted butternut squash and apple is the only salad recipe you need this fall or winter. It's healthy, wholesome, and nourishing.

Best Apple Desserts

Braided Lattice Apple Pie

Caramel Apples

Homemade Caramel Apples are sweet, delicious, and fun to make. Chewy caramel made from scratch covers crisp juicy apples, topped with optional toppings.

Apple Cake

Easy Apple Cake has a dense and moist crumb and is loaded with fresh apples, cinnamon sugar, and nuts. It's quick, easy, and ready to eat in under an hour.

Individual Apple Crisp

Individual apple crisp are served in ramekins so that you and your guests can enjoy single-sized servings meaning you will get the crunchy corners of crumble all to yourself. Add a big scoop of Vanilla Ice Cream on top for maximum happiness.

Apple Turnovers

With a buttery, flaky crust and spiced sweet apple filling, these homemade Apple Turnovers are hands down one of the best ways to enjoy this seasonal fruit.

Cranberry-Apple Cobbler with Biscuits

Sweet and tart cranberry-apple cobbler with biscuits is packed with fresh fruit and a buttery biscuit topping. This holiday favourite is easy to make.

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.

Baked Apples

Baked Apples are soft, warm, and tender, with a crunchy sweet cinnamon oat filling. This cozy and comforting fall dessert is quick easy to make too.

Apple Pie Bars

Homemade Apple Pie Bars are sweet, tart, and crumbly. With 3 delicious layers including a flaky pastry crust, cinnamon apple filling, and crumbly topping.

Easy Homemade Apple Hand Pies

Easy homemade apple hand pies/turnovers are the perfect fall treat -- stuffed with tender apples and cinnamon and wrapped in crispy, flakey, buttery crust.

Apple Crisp

Apple crisp with tender cinnamon-sugar apples and crispy oat topping is sweet, tart, and just as delicious as an apple pie but takes a lot less effort.

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.

How to Make Ahead and Store

You can make or prepare some of these apple recipes ahead of time. You can store the desserts and baked goods at room temperature for 1-2 days. You can also store them in the refrigerator for up to one week or in the freezer for up to 3 months. Confirm storing instructions by checking each recipe.

Did You Make Any of These Apple Recipes?

Please leave a comment and rating below, and let me know what you thought of this round up of the best apple 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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Apple Crisp

Apple crisp is sweet, tart, and just as delicious as an apple pie but takes a lot less effort. With a crustless base of tender and juicy cinnamon-sugar apples and a crispy oat topping that's toasty and crunchy, this fall dessert tastes as good as it looks. For an easy treat that will impress everyone at the table, serve this homemade apple crisp warm with a scoop of Vanilla Ice Cream and a drizzle of Salted Caramel Sauce. It's so so good!

Why You'll Love Apple Crisp

Fresh, hot dessert in under an hour. This apple crisp is so easy to make-it only takes 10-15 minutes of actually prep work out of your day, and then pop it into the oven and wait 45 minutes for your freshly baked treat.
As good as an apple pie-without the effort. If you've ever made Apple Pie, you know that it takes time to prepare the homemade crust. Instead, try this apple crisp which incorporates all the same flavors and tastes just as good with less effort.
Two mouthwatering layers. Apple crisps are the perfect warm dessert because they have two distinct layers of sweet perfection. Whether you're biting into the crispy oats on top or the tender apples underneath, you'll enjoy the cinnamon sugar flavor all around.

Ingredients and Substitutions

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

apples - you can thinly slice the apples or chop them into small cubes
lemon juice
cinnamon
brown sugar - you can also add in some granulated sugar to the apple mixture if you want extra sweetness. I always leave it out and still find the apple crisp to be quite sweet, especially if pairing it with vanilla ice cream.
butter
oats
flour

You will also need measuring cups and spoons, mixing bowls, and a 9-inch square baking pan.

How to Make the Best Apple Crisp Recipe

Prep. Preheat oven to 350 F. Grease a 9-inch square baking pan with nonstick cooking spray.
Make apple layer. In a large mixing bowl, combine apples, lemon juice, cinnamon, and sugar. Gently toss to combine. Evenly distribute the apple mixture into the greased pan.
Make oat topping. In another mixing bowl, combine softened butter, oats, flour, sugar, and cinnamon. Stir together with a rubber spatula until combined. Evenly distribute the oat mixture on top of the apple layer.

Bake. Bake for 40-50 minutes until the top is lightly browned and apples are bubbly. Place on a wire cooling rack to cool down for 10 minutes.
Serve. Serve warm with whipping cream or a scoop of vanilla ice cream.

Recipe Tips and Tricks

How to serve: You can enjoy a good apple crisp all on its own, but it tastes best with a scoop of Vanilla Ice Cream. Get creative by adding toppings like Candied Pecans, Salted Caramel, whipped cream, maple syrup, or white chocolate chips.
How to store: Apple crisp is best served fresh. If you have any leftovers, store it in the same pan that you baked it in. If it has an airtight lid, use that. If not, wrap the pan tightly in plastic cling wrap, and put your apple crisp in the refrigerator for up to one week.
Reheating apple crisp: You can serve apple crisp cold (some people prefer it this way), but most people agree it's better warm. Reheat it in a 350F preheated oven (not the microwave!) for 10-20 minutes until warmed through.

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Lasagna Roll Ups

Lasagna roll ups are a fun twist on a traditional meat lasagna. Tender lasagna noodles are filled with a delicious ricotta cheese mixture, topped with meat sauce, rolled up into individual portions, and topped with more cheese, making this the ultimate comfort food. This family-friendly recipe is also easy to make ahead, freezer-friendly, and reheats really well. Plus, they are so much easier to scoop out of the pan and serve.

Why You'll Love Lasagna Roll Ups

Ultimate comfort food. It doesn't get any more comforting that lasagna. Tender lasagna noodles, hearty meat sauce, and gooey melty cheese just hits the spot every time. Some other comfort foods to try are: Pasta Bake with Sausage, Stovetop Mac and Cheese, and Ham and Potatoes au Gratin.
More fun than traditional lasagna. Meat Lasagna is a classic go-to meal to feed a crowd. But it's always fun to switch things up a little. With a special twist, lasagna roll ups bring all the flavors of lasagna into easy single servings.
Easy to serve. These lasagna roll ups hold their shape after baking. Since the meat and cheese are rolled up in between each piece of lasagna, you can rest assured it's not going anywhere. And because the lasagna roll ups are already pre-portioned, there's no cutting involved, making them incredibly easy to dish out.

Ingredients and Substitutions

To make these homemade lasagna roll ups, you will need the following ingredients (full quantities in recipe card below):

lasagna noodles - boiled in olive oil and salt.
meat sauce - made with olive oil, ground beef, onion, garlic, tomato sauce, and parsley.
cheese layer - ricotta cheese. mozzarella cheese, Parmesan cheese, egg, parsley, and salt.
mozzarella cheese - more mozzarella on top.

You will also need measuring cups and spoons, large pot or 4 qt. Dutch oven, medium mixing bowl, large baking pan, 10x15-inch casserole pan, and aluminum foil.

How to Make the Best Lasagna Roll Ups

Cook the lasagna noodles. Bring a large pot of water to a boil over medium high heat. Add lasagna noodles, olive oil and salt and cook until al dente (fully cooked but still firm), or according to package directions, about 10 minutes. Rinse the noodles under cold water to stop the cooking process and set aside in the pot.
- Rinsing the lasagna noodles with cold water will stop the cooking process. If you transfer it to a bowl without cooking, it will continue cooking and will be overcooked. Soft pasta can break when you are trying to assemble the roll-ups.
Make the meat sauce. Heat oil in a large saucepan for 2 minutes over medium-high heat until the oil is sizzling hot. Add ground beef and cook for 5-7 minutes until browned. Make sure to break up beef into small pieces to help even browning. Add onion and garlic. Stir well to combine and continue cooking until tender, about 3-4 minutes. Add tomato sauce and stir well to mix. Bring the meat sauce to a simmer. Season with salt and pepper. Cover the lid and let it simmer over low heat for 10 minutes. Stir in parsley and set aside.
Prepare the cheese mixture. In a medium mixing bowl, combine ricotta cheese, 1 cup mozzarella, Parmesan, beaten egg, and parsley. Stir well to combine together. Set aside.

How to Assemble Lasagna Roll Ups

Assembling lasagna roll ups is actually not too difficult. First, lay out the lasagna noodles. Spread cheese mixture evenly on top, and top with meat sauce. Roll up each noodle tightly and set aside.

Then, arrange the pan. Spread meat sauce on the bottom of a 10x15-inch casserole pan. Place assembled lasagna roll ups seam side down in the pan. Top with more meat sauce and sprinkle the remaining mozzarella on top.

How to Bake Lasagna Roll Ups

Lightly grease a large piece of aluminum foil and cover the pan with the greased side inside. Optionally, you can put toothpicks into the rolls to create a tent with the foil. This helps to prevent the melted mozzarella cheese from sticking to the foil while baking.

Then, bake.

Bake covered in a 375F preheated oven for 45 minutes.
Remove the foil and bake uncovered for another 5-10 minutes or until the melted cheese turns golden brown and bubbly.
Optionally, turn the oven to broil and broil on high for 1-2 minutes to get the crispy and brown cheesy crust. Keep a close eye on the roll ups because things can burn quickly in the broiler.
Let the lasagna cool for at least 10-20 minutes before serving (to avoid it being sloppy). Serve with grated Parmesan and fresh parsley on top, if desired.

Storing Instructions

How to store lasagna before baking: Store assembled uncooked lasagna roll ups 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 roll ups (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 roll ups, allow it to thaw in the refrigerator overnight. Then bake according to recipe instructions.
- To reheat frozen cooked lasagna roll ups, 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.

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Applesauce Pancakes

Soft and fluffy applesauce pancakes is the best way to start the day on a crisp fall morning. These thick pancakes are loaded with applesauce (the best way to use up any leftover applesauce!) with a hint of cinnamon and topped with a delicious caramel apple topping. Whip them up in just minutes on a busy weekday morning or make them for Sunday brunch this autumn. Plus, they are easy to store and reheat really well. They're seriously the best fall breakfast!

Why You'll Love Applesauce Pancakes

The best way to use leftover applesauce. Made a big batch of applesauce that you want to use up? Or just love applesauce so much you want to find other ways to use it? Well, you are in the right place. These pancakes are one of my favorite ways to use up leftover applesauce! They add in a hint of fall flavor and are a great way to sneak in some extra nutrients.
They are soft and fluffy. These applesauce pancakes are seriously the fluffiest -- as all pancakes should be! They are light yet dense and filling enough to keep you going until lunch time.
Take it to the next level with caramel apple topping. If you are adding the caramel apple topping, you are in for a major treat! The caramel apple topping takes this breakfast from really good top epic! I sometimes even make a double batch just so that I have extra to eat with a spoon or with vanilla ice cream. It's that good.

Ingredients and Substitutions

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

all-purpose flour
baking powder
granulated sugar - feel free to substitute this with brown sugar. If using sweetened applesauce, I would recommend not adding any sugar.
ground cinnamon
salt
applesauce - I recommend using unsweetened applesauce in this recipe (if using sweetened, simply omit the sugar). Feel free to use storebought applesauce or homemade like my favorite slow cooker applesauce.
milk
egg
butter - you can also replace this for olive oil.
vanilla extract
vegetable oil or cooking spray - for cooking the pancakes.
caramel apple topping - if you are making the caramel apple topping, you will need butter, an apple, and brown sugar.

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

How to Make the Best Applesauce Pancakes

Combine ingredients. In a large mixing bowl, sift together flour, baking powder, sugar, cinnamon, and salt. In a medium mixing bowl, whisk together applesauce, 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 turns golden brown. Flip the pancake over and cook for another 1-2 minutes until the other side is also golden brown.
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 caramel apples.
Make the caramel apple topping (optional). In a small saucepan, melt butter over medium-high heat. Add apples and stir until they are coated with butter. Stir in brown sugar and mix until dissolved. Cook for 5 minutes until apples are tender, stirring occasionally. Cover and set aside.

Recipe Tips and Tricks

How to achieve the perfect consistency: For a thicker pancake, add ¾ cup milk instead. For a thinner pancake, add more milk to your batter at the end until you reach your desired consistency.
How to store: Store leftover applesauce pancakes in an airtight container and keep in the refrigerator for up to 3-4 days.
How to reheat: You can reheat 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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This post was originally published in 2017. It has been completed updated with new photos and content.

Slow Cooker Applesauce

Slow cooker applesauce is easy to make, absolutely delicious, kid-friendly, and healthy. It's packed with fall flavors including apples, cinnamon, and nutmeg, that will fill up your kitchen with warm and cozy aromas while you are cooking it. Plus, slow cooker recipes are the absolute best. Just spend 10 minutes prepping the recipe, throw it in the slow cooker, and let the crockpot do its thing. Make a big batch because this applesauce also freezes well.

Why You'll Love Slow Cooker Applesauce

It's so easy to make. Applesauce is so easy to make at home with just a handful of ingredients including apples and a few spices (which you likely already have at home), 10 minutes of prep, and let the slow cooker do its thing.
Way better than store-bought. Homemade applesauce is so much better than store-bought which is typically infused with refined sugar and preservatives. Homemade slow cooker applesauce is so sweet, yet refined sugar-free.
So many ways to serve it. Make a big batch and store in the refrigerator for up to 10 days or in the freezer for up to 3 months! I use applesauce as a side with my roast chicken dinner, as a sandwich spread, on top of Vanilla Ice Cream, or even in other recipes. Try it to make Applesauce Pancakes or Applesauce Bread.

Ingredients and Substitutions

To make this easy slow cooker applesauce, you will need a crockpot and the following ingredients (full quantities in recipe card below):

apples
water
lemon juice
ground cinnamon
ground nutmeg

For a sweetened version, add 1-2 tablespoons of brown sugar.

How to Make the Best Slow Cooker Applesauce

Slow cook. Combine all ingredients in the slow cooker (crockpot) and stir to combine. Cook on high for 4 hours or on low for 6 hours.
Blend. For a chunky applesauce, leave as is. For a smooth applesauce, transfer into a food processor or blender and puree until smooth, about a minute or two.
Serve. Allow sauce to cool and serve.

Recipe Tips and Tricks

How to serve: Serve on its own with a spoon, or serve it with a scoop of Vanilla Ice Cream, stir it into Yogurt, or serve it on meats like Roast Chicken or Roast Pork.
How to store: Store slow cooker applesauce in an airtight container in the refrigerator for up to 10 days, or freeze for up to 3 months. This applesauce can also be canned for longer storage.
How to reheat: If serving this applesauce warm, you can reheat it on the stovetop over medium-low heat for 5-10 minutes until warmed through.

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Beef Taco Soup

Beef taco soup is a delicious and flavorful take on one of our favorite Mexican meals - Ground Beef Tacos - transforming it into a hearty, wholesome, and filling soup. Topped with all the taco fixings (hello avocado and cheddar!), this one pot meal is a total crowd pleaser. Ready in about 30 minutes, it's even perfect on busy weeknights.

Why You'll Love Beef Taco Soup

All the flavors of tacos in soup version. Perfectly seasoned ground beef taco meat is transformed into a soup with delicious broth and crushed tomatoes. Plus, instead of wrapping your "tacos" in a tortilla, you'll crumble the tortilla chips on top, along with all our favorite taco toppings - cilantro, lime, sour cream, avocado, and cheddar.
It's a hearty, filling meal. With ground beef, a delicious broth, corn, black beans, and more, this beef taco soup is a healthy, hearty meal that will leave you feeling full and satisfied. Serve it for lunch or dinner.
Easy to make in one pot and freezer-friendly! This delicious soup (like most soups) is a one pot meal meaning that cleanup is a breeze with less dishes to do. So I would recommend making a big batch. In fact, leftovers taste even better the next day! And they freeze and reheat really well.

Ingredients And Substitutions

To make this easy one pot beef taco soup, you will need the following ingredients (full quantities in the recipe card below):

olive oil
ground beef
onion
garlic
jalapeno pepper
seasoning - paprika, ground cumin, crushed red pepper, salt, and pepper.
crushed tomatoes
beef broth
black beans
frozen corn
toppings - feel free to top this soup with your favorite toppings. I used tortilla chips (or use tortilla strips), fresh cilantro, lime, sour cream, avocado, and shredded cheddar cheese.

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

How To Make The Best Beef Taco Soup

Cook beef. In a large stock pot or Dutch oven, heat oil over medium high for 2 minutes until the oil is sizzling hot. Add ground beef and cook for 5-7 minutes until browned. Make sure to break up the beef into small pieces to help with even browning.
Add seasonings. Add onion, jalapeño, and garlic. Stir well to combine and continue to cook for 3-4 minutes until tender. Stir in paprika, cumin, and crushed pepper until evenly mixed.
Simmer. Add crushed tomatoes and beef broth. Season with salt and pepper to taste. Cover the lid and let it simmer over medium heat for 10 minutes, stirring occasionally.
Add remaining ingredients. Add black beans and corn. Stir well to mix and cook until heated through, about 2 minutes.
Serve. Serve immediately and add toppings including tortilla chips (or tortilla strips), cilantro, lime juice, avocado, and cheddar cheese.

Recipe Tips and Tricks

For a thicker soup: This soup features a good broth, but some prefer a thicker chili-like soup. To thicken the soup, consider mixing the beef broth with refried beans or mashing your black beans.
Storing instructions: Store beef taco soup covered in the pot or in an airtight container for up to 3 days in the refrigerator.
How to freeze taco soup: Freeze leftover soup in pre-portioned freezer bags or airtight containers for up to 4-6 months.
How to thaw and reheat: Thaw frozen taco soup overnight in the refrigerator. For best results, reheat soup in a saucepan on the stove over medium-low heat, stirring occasionally until warmed through.

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Buffalo Turkey Wraps

Quick and easy buffalo turkey wraps are flavourful, spicy, and delicious. These tortilla wraps are stuffed with crisp lettuce, lean turkey strips slathered in a creamy homemade buffalo sauce, and topped with cheddar cheese. Assemble and wrap them up in just minutes for a quick and healthy lunch option that will keep you full until dinner. It's so much faster, tastier, and healthier than running to the deli to grab a sandwich.

I have partnered with the Turkey Farmers of Canada to bring you this delicious buffalo turkey wrap recipe. All images and opinions expressed are my own.

Why You'll Love Buffalo Turkey Wraps

Flavourful with a spicy kick. Buffalo turkey wraps pack on the heat with a homemade buffalo sauce that is so much better than store-bought (no preservatives or filler ingredients!). The buffalo sauce is creamy and spicy, adding so much flavour to this classic turkey wrap.
Healthy lean protein. These wraps are made with cooked turkey strips which are one of the best food sources of lean protein, especially if you are trying to be health-conscious. So, take it to the office, enjoy it on a picnic, or send it in your kids' lunch boxes. The whole family loves them!
Great for meal planning. These wraps are easy to prep and make ahead for back to school or work lunches throughout the week. Prepare the ingredients in advance and assemble the wrap before serving. You only need a handful of ingredients and just 10 minutes to make these!

Ingredients and Substitutions

To make these easy and delicious turkey buffalo wraps, you will need the following ingredients:

cooked turkey strips - this is also a great way to use any leftover turkey breast that you may have from a Whole Roast Turkey, Slow Cooker Turkey Breast or Juicy Roasted Turkey Breast. If using leftovers, cut the turkey into approximately 2-inch strips.
olive oil
hot sauce
garlic powder
white vinegar
mayonnaise - you can also substitute this with ranch dressing.
flour tortilla wraps
romaine lettuce
cheddar cheese

One of my favourite things about this recipe is that it is completely customizable. Feel free to add in any other veggies that you would like. Some great options to include in this turkey wrap are avocado, tomatoes, and cucumbers.

How to Make the Best Buffalo Turkey Wraps

First, make the buffalo sauce. In a medium mixing bowl, combine olive oil, hot sauce, garlic powder, vinegar, and mayonnaise. Stir well until smooth. Add the cooked turkey strips and toss well to coat.

Next, assemble the wraps. In the centre of each tortilla wrap, add ½ cup of lettuce, ¼ cup buffalo turkey strips, ¼ cup cheddar cheese, and a drizzle of extra buffalo sauce, if desired. Make sure to leave about an inch of room on the edges.

How to Fold a Turkey Wrap

Fold the two sides of the tortilla inwards over the filling. Then pull the bottom end all the way over and under the ingredients, tucking as you roll the wrap, like a burrito. Make sure all corners are tightly sealed. Once wrapped, you can hold the wraps together using toothpicks or wrap them in aluminum foil if desired.

Recipe Tips and Tricks

Tip when wrapping: When assembling the buffalo turkey wrap, be careful not to overstuff it. This can make all the difference later when you're wrapping it up. If the wrap is overstuffed, it will be very hard to roll it up and keep the wrap together.
How to store: Buffalo turkey wraps are best eaten the same day or up to a day after. Although they can last for up a few days in the refrigerator, they will start to get soggy. If you want to make these ahead, I recommend prepping the ingredients and storing them in the refrigerator, then assemble and wrap before serving.

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Applesauce Bread

Homemade applesauce bread is fluffy, moist, and delicious. Loaded with fall flavors of applesauce, cinnamon, and brown sugar, that transforms your favorite snack into a loaf cake. The best part? It's an easy recipe to make and the batter takes just 10 minutes to come together, ready to pop into the oven. Enjoy it warm and fresh right out of the oven, or save it for another day (it freezes well!). Perfect for breakfast, dessert, or a school snack.

Why You'll Love Applesauce Bread

Obviously, the applesauce! Applesauce is one of the best-kept secrets in baking. It adds moisture, flavor, fiber, and nutrition to baked goods, and this applesauce bread is no exception. If you like Banana Bread or Zucchini Bread, you know the wonders fresh produce can do for your baked goods.
Cinnamon sugar goodness. It's no Apple Pie, but this applesauce bread is full of great cinnamon sugar flavor that compliments the apples so well. Cinnamon sugar just makes any dessert feel cozy and feel like fall is officially here.
So easy to make. Easy-to-make cake is the best kind to bake. The quick batter comes together in just 10 minutes before it's ready to pop into the oven. It's perfect to satisfy a last minute craving.

Ingredients and Substitutions

To make this delicious applesauce bread, you will need the following ingredients (full quantities in recipe card below):

all-purpose flour
baking powder
brown sugar - feel free to replace with granulated sugar if desired.
cinnamon
salt
applesauce - I used homemade applesauce, but feel free to use storebought if it is more convenient. I recommend using unsweetened applesauce for this recipe. if you use sweetened applesauce, reduce the amount of brown sugar to ⅓ cup instead.
vegetable oil - I typically use avocado oil or melted coconut oil, but you can use any vegetable oil you have.
Greek yogurt - you can also substitute this with sour cream.
eggs

You will also need measuring cups and spoons (or a kitchen scale), mixing bowls, and a 1 lb. loaf pan (5x9 inch pan).

How to Make the Best Applesauce Bread

Combined dry ingredients. In a large mixing bowl, combine all the dry ingredients including flour, baking powder, sugar, cinnamon, and salt. Whisk together until evenly distributed and set aside.
Combine wet ingredients. In a medium mixing bowl, whisk well to combine all the wet ingredients including applesauce, oil, yogurt, and eggs until smooth.
Add wet ingredients into dry ingredients. Pour the wet mixture into the dry mixture and mix together using a spatula until just combined and no dry ingredients are visible. Do not overmix. Overmixing will make the cake dense and hard rather than fluffy.
Bake. Lightly grease a 5x9-inch loaf pan (1 lb. loaf pan) with cooking spray oil. Pour the batter into the prepared loaf pan. Bake in a preheated 350 F oven for 50-55 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean.
Rest and serve. Let cool for 10-15 minutes, then invert the pan onto a cooling rack or plate to remove the loaf. Serve warm or at room temperature. Drizzle with honey if desired.

Recipe Tips and Tricks

How to serve: This applesauce bread makes an amazing to-go breakfast or snack on its own, but you can also eat it with some Vanilla Ice Cream and Candied Pecans or Dried Fruit (try Baked Apple Chips).
How to store. The best way to store applesauce loaf is at room temperature in an airtight container or large ziploc bag for up to 2-3 days. This will keep the loaf fresh and moist. To store longer, store in the refrigerator for up to 1 week. Wait until the loaf has cooled down to room temperature before storing in the refrigerator to avoid it from getting soggy.
How to freeze: Once cooled to room temperature, wrap the whole cake in plastic cling wrap, or wrap individual slices and place into a freezer bag. Freeze for up to three months.
How to thaw: Thaw frozen applesauce bread by transferring them into the refrigerator overnight. If you don't have time, you can also microwave it covered on a low-temperature setting (on the lowest setting) for a few minutes.

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60 Best Soup Recipes

Looking for a delicious cozy soup to warm you up this season? Whether you are craving something hearty, silky and smooth, or meaty, soup is what fall and winter is all about. It's comfort food in a bowl. So if you are wondering what kind of soup to make today, then you are in the right place. Today we are sharing over 60 (yes, 60!) of our best and most popular soup recipes including vegetarian soups, chicken soup for the soul, squash fall soups, meaty soups and chili, summery soups (tomato soup, anyone?), and Asian-style soups that are so much better than takeout.

Why We Love Homemade Soup

Soups are kind of a staple in our home for several reasons:

comfort food!
can be made a day or two ahead.
are usually one pot recipes.
can eat for lunch or dinner.
can serve casually at home on a rainy day or can dress it up with exquisite toppings when for a fancy dinner.

Our Best and Most Popular Soup Recipes

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

Lemon asparagus soup with parmesan is the perfect spring soup -- smooth, light, fresh, and flavourful. It's customizable and can be served hot or cold. | aheadofthyme.com

Roasted Butternut Squash Soup. This easy, delicious, vegan roasted butternut squash soup sums up the taste of the holidays in one spoon. Rosemary, sage and thyme, need I say more? Serve with delicious crusty bread on the side.
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. Serve it with Italian Breadsticks.
Lemon Asparagus Soup with Parmesan. Lemon asparagus soup with parmesan is the perfect spring soup -- smooth, light, fresh, and flavourful. It's customizable and can be served hot or cold. Serve with Sourdough Discard Crackers.
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.
Hamburger Soup with Macaroni. Hamburger soup with macaroni is a quick and easy weeknight dinner that's wholesome, filling, comforting and nutritious. Prep, cook and serve under an hour.

Hearty and creamy tortellini soup with sausage, spinach and kale is total comfort food in a bowl. Make this flavourful one pot meal in under 30 minutes. | aheadofthyme.com

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. | aheadofthyme.com

Creamy Tortellini Soup with Sausage. Hearty and creamy tortellini soup with sausage, spinach and kale is total comfort food in a bowl. Make this flavourful one pot meal in under 30 minutes.
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.
Creamy Mexican Corn Soup. This vegetarian, hearty and filling, creamy Mexican corn soup is dense, bright, and full of flavour! It has all the warm and cozy vibes written all over it. Serve it with our favorite delicious Mexican dishes.
Creamy Vegan Ramen. Creamy vegan ramen is delicious, flavorful, and healthy comfort food, packed with nutrients that will give you an immunity boost. Ready in just 30 minutes!
French Onion Soup. Cozy up with a warm, cheesy bowl of classic French onion soup, made with caramelized onions in a rich broth and topped with French bread and melty cheese.

Hearty Vegetarian Soups for Dinner

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. | aheadofthyme.com

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.
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.
Vegetable Soup. Vegetable Soup is a hearty, vegan soup that is delicious, flavorful, and easy to make. It's loaded with all kinds of veggies in a savory broth.
Vegetarian Peanut Miso Ramen. Vegetarian peanut miso ramen with a creamy vegan soup base, is topped with noodles, vegetables, and a perfect soft-boiled egg. Make it in just 20 minutes.
Broccoli Cheese Soup. Broccoli cheese soup is creamy, cozy, and delicious simmered in a buttery cheesy broth for the perfect blend of textures and flavors - comfort food goals.
Borscht (Beet Soup). Ukrainian borscht soup is a vegan beet soup made with red beets and vegetables. It's nutritious, flavorful, delicious, easy to make, and freezer-friendly.
Potato Corn Chowder. Potato Corn Chowder is rich, creamy, hearty, and delicious. Made with simple ingredients in 35 minutes, this vegetarian soup is perfect for a quick meal.
White Bean Soup with Kale. White Bean Soup with Kale is a hearty and nourishing one-pot meal that is flavorful and easy. Make this healthy soup in 30 minutes using simple ingredients.
Alphabet Soup. Homemade Alphabet Soup will quickly become a family favorite with its hearty vegetables and fun alphabet noodles. It's quick and easy to make in 30 minutes.

Chicken (or Turkey) Soup for the Soul Recipes

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

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. | aheadofthyme.com

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.
Turkey Wild Rice Soup. Wholesome hearty one pot leftover turkey wild rice soup can be adapted easily for chicken instead of turkey. It's the most comforting way to use any leftover chicken or a store-bought rotisserie chicken.
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 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.
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.
Chicken Pot Pie Soup. Chicken Pot Pie Soup has all the classic flavors of chicken pot pie, but in a hearty soup form with tender chicken, veggies, and a rich creamy broth.

Satisfy your ramen cravings with healthy miso ramen with chicken from the comfort of your own home. Weeknight dinners have never been tastier! | aheadofthyme.com

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. | aheadofthyme.com

Healthy Miso Ramen with Chicken. It doesn't get any more cozier than a healthy miso ramen soup with chicken from the comfort of your own home. The vegan miso broth is what this ramen is all about. Seriously, weeknight dinners have never been tastier!
Chicken Potato Soup. Chicken Potato Soup is cozy, hearty, and delicious - loaded with chicken, potatoes, veggies, and greens simmered in a creamy broth. Ready in 40 minutes.
Creamy Turkey Orzo Soup. Warm and cozy, creamy turkey orzo soup is wholesome, hearty, filling, and flavorful. Make this delicious one pot meal using a rotisserie chicken instead in just 30 minutes.
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.
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.

Butternut Squash + Pumpkin Soup for Cozy Fall Vibes

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. | aheadofthyme.com

This easy, delicious, vegan roasted butternut squash soup sums up the taste of the holidays in one spoon. Rosemary, sage and thyme, need I say more? | aheadofthyme.com

Pumpkin Soup. This Pumpkin Soup is perfectly smooth and creamy with aromatic vegetables and warm spices. Make it this fall from start to finish in about 30 minutes!
Roasted Butternut and Cauliflower Soup. Creamy roasted butternut squash and cauliflower soup has all the fall soup feels and is vegan and gluten-free. Plus, it's super easy to make in a sheet pan and then puree. Serve it with some quick and easy Green Onion Dinner Rolls or Skillet Dinner Rolls.
30-Minute Butternut Squash Soup. Quick and easy 30-minute butternut squash soup is simple yet packed with flavour, is naturally vegan and gluten-free, and can be made ahead of time. Serve it alongside some Rosemary Garlic Focaccia Bread or Cornbread Muffins for dipping.
Instant Pot Butternut Squash Soup. Instant pot butternut squash soup is the perfect fall dish to cook in your pressure cooker - warm, cozy, comforting, and creamy. Make in 15 minutes.
Butternut Squash and Apple Soup with Toasted Croutons. Change up your butternut squash soup game with butternut squash and apple soup with toasted croutons. It's got sweetness from apple and carrots, a kick from onions and curry powder, and it's just all around comfort food… without the guilt!
Coconut Curry Pumpkin Soup. Coconut curry pumpkin soup is a bowl of comfort with a kick. This soup comes together in less than 30 minutes using just a handful of ingredients with minimal prep.
Creamy Pumpkin and Corn Chowder. If you haven't had this combo of flavours together, then you are in for a real treat. Creamy pumpkin and corn chowder is ready in under 30 minutes. It's the perfect fall vegetarian and gluten-free weeknight dinner. Serve it with a winter kale salad on the side.
Carrot Pumpkin Soup. Bursting with flavour, this comforting, vegetarian carrot pumpkin soup is wholesome, nutritious and perfect to feed a whole family on a lazy fall night.
Acorn Squash Soup. Roasted Acorn Squash Soup is smooth and velvety, packed with veggies, and loaded with fall flavor. Serve for a cozy lunch, dinner, or on Thanksgiving.

Hearty Meaty Soup and Chili

Hearty beef cabbage barley soup is wholesome, filling and flavourful. This one pot meal can be made ahead and is freezer-friendly. Prep it in 10 minutes. | aheadofthyme.com

Beef Cabbage Barley Soup. Hearty beef cabbage barley soup is wholesome, filling and flavourful. This one pot meal can be made ahead and is freezer-friendly. Prep it in 10 minutes.
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.
Beef Taco Soup. Beef taco soup is a delicious take on tacos, transforming it into a hearty, wholesome, filling soup topped with all the taco fixings. Ready in 30 minutes.
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.
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.
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.
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.
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.
Ground Turkey Soup. Ground Turkey Soup is hearty, nourishing, and healthy. Loaded with protein and veggies, this Italian soup is packed with flavor and is super filling.

Silky and Smooth Vegetarian Soup

Creamy artichoke soup is rich, healthy, delicious, easy to make, and freezer-friendly. This vegetarian soup is loaded with artichokes, leeks, and potatoes. | aheadofthyme.com

Sweet Potato Soup. One pot sweet potato soup is super silky, creamy and vegan, and packed with fall flavours. Make this quick and easy fall and winter soup in 30 minutes. Serve with some Rosemary Cornbread or Pumpkin Dinner Rolls on the side.
Artichoke Soup. Creamy artichoke soup is rich, healthy, delicious, easy to make, and freezer-friendly. This vegetarian soup is loaded with artichokes, leeks, and potatoes.
Cream of Mushroom Soup. Cream of mushroom soup is thick, creamy, and comforting. This delicious one pot soup is easy to make in 45 minutes, freezer-friendly, and reheats well.
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.
Cheesy Potato Soup. Cheesy Potato Soup is creamy, delicious, and comforting. This recipe takes everyday ingredients and transforms them in 30 minutes to a rich, luscious soup.

Roasted carrot and ginger soup is rich, velvety, creamy, flavorful, and delicious. This healthy vegetarian soup is quick and easy to make in 30 minutes. | aheadofthyme.com

Roasted Carrot and Ginger Soup. Smooth, rich and velvety roasted carrot and ginger soup is the perfect vegetarian soup -- flavourful, healthy, and super easy to make in about 30 minutes. Serve it with small batch sourdough bread.
Light Cream of Broccoli Soup. Delicious and flavourful, light cream of broccoli soup is a silky smooth, creamy, and thick soup made healthier with no cream. Make it in under 25 minutes.
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.
Pinto Bean Soup (Sopa Tarasca). Spice up your weeknight dinners with Mexican Pinto Bean Soup (Sopa Tarasca) made with creamy pinto beans, spicy chipotle, and a tomato broth in 30 minutes.
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.

Summer and Spring Soups with Fresh Flavors

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

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.
Creamless Cream of Asparagus Soup. Take advantage of in-season asparagus this spring and savour its flavour in a delicious and smooth, creamless cream of asparagus soup.
Lobster Bisque. Homemade lobster bisque is rich and creamy, loaded with seafood flavor, and delicious. Serve this quick and easy soup with soft bread for lunch or dinner.
Creamy Tomato Potato Soup. Make this silky smooth and creamy tomato potato soup in under 25 minutes. This gluten-free vegan soup is healthy and filling and the easiest weeknight meal.
Roasted Red Pepper and Tomato Soup. Roasted red pepper and tomato soup is silky smooth, incredibly flavorful and delicious, and easy to make. This vegan soup is healthy and nutritious too.
Spinach and Green Pea Soup. The greenest and most vibrant spinach and green pea soup is extremely healthy, nutrient-dense and packed with flavour. Make a pot of this soup today.

Asian-Style Soups that are Better than Takeout

Chinese hot pot at home is a warm, comforting social meal to enjoy with family or a small group of friends. Delicious, easy to prepare, and customizable. | aheadofthyme.com

Put down that cup of instant noodles and make fresh, quick and easy vegetarian ramen in 15 minutes with fresh vegetables, noodles and authentic flavours. | aheadofthyme.com

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.
Creamy Vegan Ramen. Creamy vegan ramen is delicious, flavorful, and healthy comfort food, packed with nutrients that will give you an immunity boost. Ready in just 30 minutes!
Quick and Easy Vegetarian Ramen. Put down that cup of instant noodles and make fresh, quick and easy vegetarian ramen in 15 minutes with fresh vegetables, noodles and authentic flavours. You might never go back to packaged ramen again.
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 Green Onion Dinner Rolls
Coconut Curry Ramen. This Coconut Curry Ramen is creamy, rich, comforting, and delicious, with a perfect blend of mouthwatering textures and flavors and ready in 25 minutes.

This gluten-free, one pot Thai red curry noodle soup is so flavourful and packed with shrimp, vermicelli rice noodles, fresh herbs, lime juice + fish sauce. | aheadofthyme.com

This easy, better than take-out, 10-minute Shanghai style wonton soup is the perfect soup to make for one person and is packed with classic Asian flavours. | aheadofthyme.com

One Pot Thai Red Curry Noodle Soup. This gluten-free, one pot Thai red curry noodle soup is so flavourful and packed with shrimp, vermicelli rice noodles, fresh herbs, lime juice + fish sauce.
Shanghai Style Wonton Soup. This easy, better than takeout, 10-minute Shanghai style wonton soup is the perfect soup to make for one person and is packed with classic Asian flavours.
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.
10-Minute Wonton Soup. Easy 10-Minute Wonton Soup: Learn how to make easy 10-minute wonton soup, using just a handful of delicious ingredients.

How to Serve Soup

You can serve almost any of these best soup recipes with a fresh salad on the side and some crusty bread for some major dipping and dunking. Some of my favorite bread to serve include:

How to Store and Freeze Soup

Store any of these soup recipes (except for the ramen) can easily be made ahead and stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. For ramen, I recommend only serving it fresh as the noodles will start to disintegrate if stored for more than a day.

To make any of these soups ahead of time, you can also just prep the ingredients in advance. That can mean chopping up vegetables or mixing ingredients together and storing until ready to cook. Store all the prepared ingredients in airtight containers in the refrigerator.

Did You Make Any of These Soup Recipes?

Please leave a comment and rating below, and let me know what you thought of this round up of the best soup 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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Rice Croutons

Rice croutons are a delicious, crunchy, and chewy homemade snack that has the same texture as the best part of rice - the crispy bottom of the pot. Seasoned with Parmesan cheese, garlic powder, and an Italian seasoning blend, they contain the flavor of classic croutons with a twist. Since they are made with rice, they're completely gluten free! Enjoy them by the handfuls or top them on salads and soups. Either way, one batch is never enough. This stuff goes quick!

Why You'll Love Rice Croutons

Perfect crunchy texture. Frying these rice croutons is extremely satisfying to watch, and they're even more satisfying when you bite into one. When you make crispy rice croutons, the crunchy texture is just perfect. They are basically just like the crispy rice bits that are stuck at the bottom of the pot - aka. the best part.
Versatile seasoning. For these rice croutons, we use Italian seasoning, garlic, and Parmesan-an incredibly versatile seasoning blend that works with nearly any salad and soup. But, you can also get creative with your seasonings. Try teriyaki rice croutons, everything bagel croutons, or buffalo croutons!
Shape them any way you'd like. Rice croutons are so fun to make because you can shape them any way that you would like. We kept things traditional with small bite-size square croutons, but you can press them into silicone molds before freezing or use special mini cookie cutters after freezing to make unique shapes.
Make ahead and freezer-friendly. These rice croutons freeze really well, so you can prep and make ahead a big batch or two and store them for months before frying or after frying. If storing before frying, just fry up fresh rice croutons whenever you want them.

Gluten-free rice croutons are a delicious, crunchy, and chewy homemade snack with the same texture as the best part of rice — the crispy bottom of the pot! | aheadofthyme.com

Ingredients and Substitutions

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

rice - I used long grain basmati rice, but any kind of white rice will work.
water
vegetable oil - for frying.
Parmesan cheese
Italian seasoning - you can also substitute this with dried oregano.
garlic powder

You will also need measuring cups and spoons, a rice cooker (or cooking pot), immersion blender or food processor, saucepan, and a mixing bowl.

How to Customize

If Italian isn't your style, substitute with whatever seasoning blend that you like. Try adding:

teriyaki sauce and sesame seeds
cilantro and lime
buffalo sauce
jerk chicken rub
Korean BBQ
cinnamon sugar
lemon pepper
chili or taco seasoning blend
everything bagel seasoning

How to Make the Best Rice Croutons

Prepare the rice. Cook the rice with water in a rice cooker or cooking pot as per package directions. Remove half of the hot cooked rice and place into a medium mixing bowl. Use an immersion blender to puree it into a smooth and sticky paste. You can also use a food processor to blend it. Stir in remaining rice and mix to combine.

Freeze. Wrap the rice mixture in plastic cling wrap and smooth it out into an approximate 8-inch square. Freeze for 1 hour or until firm enough to slice.
Shape. Unwrap the rice and cut it with a knife into small 1x1.5-inch rectangles.

Cook. Add oil to a saucepan until it is about ½-inch thick. Heat oil over medium heat and fry the rice croutons in 3-4 batches until golden brown and crisp. Remove croutons with a slotted spoon and place on a paper towel lined plate. Let it sit for a minute before tossing in seasoning.

Season. In a medium mixing bowl, combine Parmesan, Italian seasoning, and garlic powder. Toss in croutons while hot (after a minute of removing from the pan). Enjoy with salads, soups, as a side or as a snack on the go.

Storing Instructions

How to store: Let rice croutons cool to room temperature. Then, place in an airtight container or ziploc bag. You want as little air as possible in the bag. Keep at room temperature for up to 24 hours or in the fridge for 5-10 days. Croutons without perishable foods like cheese or butter will last longer at room temperature.
How to freeze: Store cooled croutons in an airtight container or freezer bag and freeze for up to 3 months.

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Minestrone Soup

Minestrone soup is hearty, healthy, nourishing, and delicious. This classic Italian soup is packed with vegetables like carrots, celery, zucchini, and green beans, and is simmered in a rich tomato broth with white kidney beans and pasta. It's quick and easy to make in one pot and freezer-friendly! Serve this vegan and vegetarian soup on cooler days for lunch or dinner with crusty bread and a side salad.

Why You'll Love Minestrone Soup

It's healthy and nourishing. With all the vegetables that are packed into this minestrone soup, you get two major perks: (a) tons of nutrients including fiber, vitamins, and minerals, and (b) delicious, rich flavor that comes together when combined. Plus, this soup is vegetarian, vegan, and can be made gluten-free if you use gluten-free pasta.
The delicious broth. The highlight of any soup is the quality of the broth, and this minestrone soup passes the test. Made rich with tomato sauce, fresh tomatoes, and water (you don't even need vegetable broth!), the broth comes out a deep red color with so much flavor and warmth.
Easy to make and freezer-friendly. This soup is quick and easy to make in one pot and freezes well for up to 3 months. It's a great for a quick and frozen meal when you don't have time to whip up dinner. It's also great to make when entertaining on a chilly fall day when you want to make something cozy and delicious but without a lot of effort.

Ingredients and Substitutions

To make this homemade minestrone soup, you will need the following ingredients (full quantities in recipe card below):

olive oil
vegetables - onion, carrots, celery, zucchini, and green beans.
broth - made with fresh tomatoes, tomato sauce, and water. You can also substitute the water with vegetable broth for extra flavor.
seasoning - Italian seasoning and salt. If using vegetable broth instead of water, then cut the salt by half, and seasoned to taste.
protein - white kidney beans (Cannellini beans).
pasta - I used shell pasta but any small shape works. Try it with elbow pasta, shellbow, or rotini.
toppings - top the soup with fresh parsley or Parmesan cheese if desired (optional).

When it comes to minestrone soup, the more veggies you want to add, the better it will be. That's right, this soup is totally customizable. Consider adding or substituting your favorite fresh vegetables such as: potatoes, asparagus, eggplant, squash, or spinach. You can even add in ground beef or turkey for extra protein (sauté it with the onions and veggies).

How To Make the Best Minestrone Soup

Sauté aromatics. Heat oil in a large stockpot or 4-quart Dutch oven for 2 minutes over medium-high heat until the hot oil sizzles. Add onion, carrot, celery, and zucchini. Sauté until tender, about 6-8 minutes. Season with salt and Italian seasoning and stir well to combine.
Add ingredients. Add tomatoes, tomato sauce, green beans, and white beans. Cover the lid and lower the heat to medium. Bring the mixture to a simmer and stir occasionally, about 10-15 minutes.
Cook the pasta. Add water and shell pasta. Continue to cook covered for another 10 minutes until pasta is cooked to al dente. Stir occasionally to ensure pasta doesn't stick to the bottom of the pot.
Serve. Garnish with parsley and shaved Parmesan cheese if desired.

Instant Pot Minestrone Soup

To make this easy minestrone 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 onion, carrot, celery and zucchini. Sauté until fragrant, 2-3 minutes. Season with salt and Italian seasoning. Add tomatoes, tomato sauce, green beans, white beans, shell pasta and water.
Seal the lid and turn the steam release knob to SEAL position. Pressure cook for 5 minutes until pasta turns al dente. Once the time is up, quick release the remaining pressure by turning the steam release valve to the venting position.
Season with salt and pepper to taste. Garnish with parsley and serve warm.

How to Serve

Serve this warm and cozy minestrone soup with some crusty bread for major dipping and dunking, and a side salad. My favorites to pair with this are:

Storing and Freezing Instructions

How to store: Store leftover minestrone soup in an airtight container in the refrigerator for up to 5 days.
How to freeze: Minestrone soup is best frozen without the pasta. So if you are planning to make a big batch for the freezer, make it without the pasta. Then cook the pasta separately and add it in when reheating. You can still freeze the soup with the noodles but they will become mushy. Freeze in an airtight container for up to 3 months.
How to reheat: Reheat on the stove over medium-low heat for 5-10 minutes until warmed through. You may have to add a splash of water to thin out the soup if it has thickened too much when storing. If frozen, allow the soup to thaw first and then reheat.
How to thaw: Thaw frozen soup in the refrigerator overnight or on the kitchen counter at room temperature for a few hours. If you're in a rush, run warm water over the container or freezer bag to loosen the soup. Then, reheat in a saucepan.

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Shakshuka

Shakshuka is a one-pan meal with a savory and saucy tomato-vegetable base and eggs cooked to perfection on top. This quick and easy vegetarian dish is flavorful and well seasoned with an assortment of Middle Eastern spices including cumin, garlic, and paprika. Serve it with a sprinkle of feta and fresh parsley on top and a side of pita bread or any crusty bread for major dipping and scooping. Shakshouka makes for an amazing breakfast, brunch, lunch, or as a breakfast-for-dinner meal.

Why You'll Love Shakshuka

You can eat it with pita bread or on its own. Do I need to say more? The best foods (like Tzatziki Sauce and Hummus dips) are eaten with warm toasty Pita Bread-and this Middle Eastern classic is no exception. But, shakshuka also tastes amazing on its own!
It has a balance of flavors like no other. Shakshuka is its own unique dish, but it's comparable to a blend between a vegetable stew and a thick curry. With onions, peppers, garlic, paprika, cumin, tomatoes, and feta cheese, the balanced savory flavors in this shakshuka dance around over-easy eggs.
You can feel confident in what you eat. This shakshuka recipe consists of fresh vegetables, perfectly poached eggs, and a dash of cheese. The only processed ingredients you need are oil and tomato sauce. So, you can feel good knowing that you're eating clean wholesome food.

Ingredients and Substitutions

To make this delicious homemade shakshuka, you will need the following ingredients (full quantities in recipe card below):

vegetable oil - I used avocado oil, but any oil works. You could also try grapeseed oil or coconut oil.
onion
red bell pepper - feel free to substitute with yellow or orange bell peppers too.
garlic
tomatoes + tomato sauce - I love the flavor from using fresh tomatoes, especially when they are in season. You could make this recipe even easier, by using whole, peeled, canned tomatoes instead. Simply break them up in the pan while cooking.
eggs
seasoning - paprika, cumin, salt, and pepper.
feta cheese - optional, for serving.
parsley - optional, for serving.

You will also need measuring cups and spoons and a large skillet. I used my cast-iron skillet.

How to Make the Best Shakshuka

Sauté aromatics. Heat oil in a large skillet for 2 minutes over medium-high heat until the hot oil sizzles. Add onion and bell pepper, and sauté until fragrant and soft, about 3 minutes.
Add seasoning. Stir in garlic, paprika and cumin. Mix well and cook until fragrant, about 1 minute.
Add sauce and simmer. Add tomatoes and tomato sauce. Stir occasionally and bring the mixture to a simmer over medium heat. Season with salt and pepper and let the sauce simmer for 7-10 minutes.
Add eggs. Gently crack each egg into the same skillet over the tomato sauce mixture, spaced evenly apart. Cover the lid and cook until the eggs are set to your desired doneness, about 6-8 minutes.
Serve. Serve with feta cheese and garnish with parsley (if desired).

Recipe Tips and Tricks

How to serve: Native to North Africa and the Middle East, shakshuka can be eaten at any time of the day. Don't limit yourself to only eating this delicious meal for breakfast. It's a great nutritious option for lunch or for a vegetarian dinner with a side of crusty bread for dipping..
How to store: Carefully plate any leftovers into an airtight container. Shakshuka will last for 3-4 days, but the poached eggs yolks may not taste as good after a day.
How to reheat: You can reheat leftover shakshuka on the stovetop over medium-low heat for 5 minutes until warmed through. If it has been more than a day, I would suggest just warming up the tomato blend of the shakshuka in a pan and cook up a fresh egg or two on the side.

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Homemade Applesauce

Homemade applesauce is a quick and easy treat that we start craving every fall. This simple recipe requires just 3 ingredients to make and very little time and effort. Serve it as a healthy snack or dessert, either hot or cold. It's kid-friendly and a totally great way to get in some extra nutrients. So take advantage of apple season and make a big batch because applesauce is easy to make ahead well and is freezer-friendly!

Why You'll Love Homemade Applesauce

It contains your daily servings of fruit. This homemade applesauce makes about four servings but contains nine servings of fruit. That means you can get your daily dose of fruit (which is two servings, by the way) in just one serving of this healthy sweet snack!
So much better and healthier than storebought. Homemade applesauce is loaded with apples that contain potassium, fiber, and vitamins A, E, B1, B2, B6, C, and K-which are important for your body to, well, function. But many store-bought versions are loaded with preservatives, filler ingredients, and lots of sugar, making it not so healthy. By making applesauce from scratch you avoid these kind of ingredients.
It's a great way to get rid of leftover apples. Buying those big bags of apples is cheaper than buying them individually. But sometimes when you buy in bulk, you end up with too many apples than you can eat before they start going bad. Homemade apple sauce is my favorite way to use up extra apples.

Ingredients and Substitutions

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

apples
water
ground cinnamon
brown sugar - optional, for a sweetened version.

You will also need: measuring cups and spoons, medium saucepan, and an immersion blender or stand-up blender. A potato masher or a fork will also work.

How to Make the Homemade Applesauce:

Add ingredients. Combine apples, water, cinnamon, and brown sugar (if using) into a medium saucepan and bring to a boil over high heat.
Simmer. Reduce the heat to low, cover, and simmer for 15-20 minutes, until apples are soft and tender.
Purée the sauce. Purée the applesauce using an immersion blender directly in the saucepan, or transfer the sauce mixture to a stand-up blender and purée until smooth, about one minute. For a chunkier consistency, mash the apples using a potato masher or fork instead.
Serve. Serve warm or chilled.

How to Serve

There are so many different ways to serve applesauce. The most common is by just grabbing a spoon and enjoying it on its own. Some other ways to enjoy it are:

serve it with Vanilla Ice Cream
stir it into Yogurt
top it with granola. Try Cinnamon Apple Granola, Pumpkin Pie Granola, or Coconut Maple Walnut Granola.
serve it on meats like Roast Chicken or Roast Pork.

Recipe Tips and Tricks

How to store: Store homemade applesauce in an airtight container or mason jar in the refrigerator for up to 10 days. You can also freeze it for up to 3 months.
How to reheat: If you choose to serve applesauce warm, you can easily reheat it on the stovetop over medium-low heat for 5-10 minutes until warmed through.
How to customize: Classic applesauce is made with cinnamon and brown sugar, but there's a lot more you can add to totally customize it and create a new flavor. Consider adding strawberries for strawberry applesauce, peaches for peach ginger applesauce, or blueberries for blueberry vanilla applesauce.

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Tomato Basil Soup

Homemade tomato basil soup is comforting, rich, and smooth. This cozy soup is packed with vibrant tomatoes and fresh basil which adds amazing flavor that rivals what you can order at a restaurant. Plus, it's loaded with nutrients making it so much better than the canned store-bought version -- healthier, easy to make, and freezer-friendly.

Why You'll Love Tomato Basil Soup

Tomatoes are basically Italian medicine. Okay, medicine might be a stretch. But whoever said an apple a day keeps the doctor away just hadn't discovered the glory of Roma tomatoes yet. They have antioxidants, vitamins, and minerals that support heart health and can reduce your risk for cancer!
It's fresh and cheap. I love tomato basil soup because it saves me money (homemade is always cheaper than from a restaurant), and it's better for me than buying the packaged, processed version in stores that usually contain refined sugar. It's a win-win.
Meal prep for a fast frozen dinner. Prepping and freezing meals is one of the best things you can do for your time, health, and sanity. This tomato basil soup freezes and reheats well, so make a bigger batch and can enjoy it on a rainy day when you don't have time to go grocery shopping.

Ingredients and Substitutions

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

olive oil
onion
garlic
tomatoes - I prefer roma tomatoes in this recipe but you can substitute with any kind of tomatoes.
tomato sauce - you can also substitute this for crushed tomatoes.
basil
Italian seasoning
salt and pepper
vegetable broth - we used vegetable broth to keep the recipe vegan, but you can easily substitute it for chicken broth.
Parmesan cheese - optional for serving.

You will also need: measuring cups and spoons, large pot or Dutch oven, and a blender or immersion blender. A food processor will also work.

How to Make the Best Tomato Basil Soup

Sauté aromatics. Heat oil in a large pot or Dutch oven for 2 minutes over medium-high heat until the hot oil is shimmering hot. Add onion and garlic. Sauté until tender, about 3-4 minutes.
Add ingredients. Add fresh tomatoes, tomato sauce, and basil. Stir in the remaining seasoning (Italian seasoning, salt, and pepper). Reduce heat to medium and cook until tomatoes soften, about 6-8 minutes
Add broth and simmer. Pour in broth, cover the lid, and turn the heat down to low. Allow the soup to simmer over low heat for 5 minutes.
Puree the soup. Turn off the heat and puree the soup. For a smoother texture, transfer the soup into a blender and puree in batches, or puree using an immersion blender directly in the pot. For a chunkier soup, use a potato masher or fork and mash until desired consistency is achieved.
Serve. Serve with some Parmesan cheese, feta cheese, and a side of breadsticks or Grilled Cheese Roll Ups (if desired).

Recipe Tips and Tricks

How to blend hot soup: The easiest way to blend hot soup is with an immersion blender. You just stick it directly into the pot and blend. You can also scoop the soup into a stand-up blender with a ladle or measuring cup. Be careful when you blend as the heat will build up pressure in the blender. Depending on your blender, you may have to ensure it has some way to vent, but cover the hole with a paper or kitchen towel to prevent a splattering mess.
How to store: Store leftover soup in an airtight container in the refrigerator for up to 4-5 days.
How to freeze tomato soup: I highly recommend batching and freezing this recipe. I also suggest portioning out the soup into individual portions before freezing. I love using souper cubes to freeze the soup into portions and then transferring the frozen cups into a freezer bag or airtight container.
How to reheat: Reheat on the stove over medium-low heat for 5-10 minutes until warmed through. You may have to add a splash of water to thin out the soup if it has thickened too much when storing. If reheating from frozen, allow the soup to thaw first.

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Grilled Cheese Roll Ups

Grilled cheese roll ups are exactly what they sound like: a fun twist on a classic grilled cheese that gives you a hot handheld lunch to enjoy on its own or with a bowl or hot soup. Ready in under 15 minutes, these grilled cheese roll ups are the perfect kid-friendly lunch for back to school, as a last-minute meal on those weekdays when dinner escapes you, or as a midnight snack. Either way, these are a crowd favorite that will satisfy your cheesy cravings no matter what.

Why You'll Love Grilled Cheese Roll Ups

Fun and kid-friendly. Grilled cheese is always a crowd pleaser when you need an easy lunch at home. Turning them into roll ups is a new and fun way to make them, and one that the kids absolutely love. Similar to mozzarella sticks, these roll ups will hit that sweet spot when you're craving something cheesy and gooey.
Quick and easy. When the hunger starts to set in, last-minute meals can be lifesavers. I love these grilled cheese roll ups because they are easy to make with just 3 simple ingredients and they're ready to eat in less than 15 minutes.
Great for dipping. Pairing these grilled cheese roll ups with a hot bowl of tomato soup is a no-brainer. There is seriously nothing more comforting that dipping a cheesy roll up into a warm bowl of soup.

Ingredients and Substitutions

To make these easy and kid-friendly grilled cheese roll ups, you will need the following three ingredients:

cheddar cheese slices - feel free to use yellow cheddar, white cheddar, or marble. You can also substitute with your favorite sliced cheese like havarti, pepper jack, provolone, or mozzarella.
white toast bread - use a plain white sandwich bread. They are the easiest to roll and shape. We tested this with sourdough bread and it was much harder to keep the rolls together, but still delicious.
butter

How to Make the Best Grilled Cheese Roll Ups

First, assemble. Remove the crust from the bread and use a rolling pin to roll it out to ¼-inch thick. Place a slice of cheddar cheese into the center of the bread and roll it up tightly.

Then, cook. Melt butter in a large skillet over medium heat and place grilled cheese roll ups on top and cook until all sides are crispy and golden brown, about 3-4 minutes. You may have to cook in 2 batches. Transfer onto a plate lined with paper towel to absorb any excess butter. Serve warm.

Recipe Tips and Tricks

No rolling pin: If you don't have a rolling pin at home, you can improvise with a sturdy cup or glass. You can even try to flatten the bread with the palm of your hands.
How to store: Grilled cheese roll ups are best eaten fresh, but they will last in the refrigerator for up to three days. Store them in an airtight container.
How to reheat: Reheat the roll ups in the same way that you cooked them on the stovetop, or pop them in a preheated 350 F oven or air fryer for 5-10 minutes until warmed through.

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60+ Fall Dinner Ideas

When it comes to the best fall dinners, it's all about comfort food meals that are warm, cozy, and just good for the soul. So if you are wondering what fall dinner recipe to make on a chilly autumn night, then you have come to the right place. We have rounded up over 60 of the best easy fall dinner ideas including comforting casseroles, one pot weeknight dinners (give me all the stews and curries), quick chicken recipes, meat-centric meals (meatballs, anyone?), vegetarian fall dinners (stuffed squash, I'm looking at you!), hearty soups for dinner, and more!

Over 60 best easy fall dinner ideas including casseroles, one pot weeknight dinners, chicken and meat, vegetarian fall recipes, soups, stews, and curries. | aheadofthyme.com

Best Fall Dinners

Apple Cider Chicken with Butternut Squash

Swedish Meatballs

Delicious, comforting homemade Swedish meatballs are seared and smothered in a creamy gravy sauce and taste so much better than IKEA meatballs. One of the best fall dinner ideas if you are looking for some comfort food.

Butternut Squash Mac and Cheese

Butternut squash mac and cheese is a flavorful and delicious fall twist on a classic, with a rich and creamy sauce that is secretly loaded with veggies.

One Pot Coconut Curry Beef Stew

Warm and cozy, easy one pot coconut curry beef stew is hearty yet creamy, packed with tender beef chunks, potatoes and carrots, and creamy coconut milk.

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.

Stuffed Butternut Squash with Wild Rice

Healthy, hearty and wholesome butternut squash with wild rice and mushrooms is an easy cozy vegetarian dinner or side dish for fall. It's the best vegetarian fall dinner idea!

Healthy, hearty and wholesome butternut squash with wild rice and mushrooms is an easy cozy vegetarian dinner or side dish for fall. The best comfort food. | aheadofthyme.com

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.

Homemade Hamburger Helper

Homemade hamburger helper is a family favorite but you can make a cheaper, healthier, and way tastier version at home, ready in just 30 minutes.

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.

Butternut Squash Curry with Chickpeas

Butternut squash curry with chickpeas is a rich hearty one pot meal that will satisfy your fall comfort food cravings. Great for weeknight family dinners.

Leftover Turkey Stuffed Peppers

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

Apple Dijon Braised Chicken Thighs

Coconut Curry Ramen

This Coconut Curry Ramen is creamy, rich, comforting, and delicious, with a perfect blend of mouthwatering textures and flavors and ready in 25 minutes.

Butternut Squash Carbonara Pasta

If you like traditional carbonara, you are going to love creamy butternut squash carbonara pasta with Parmesan, bacon and sage.

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.

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.

Hamburger Soup with Macaroni

Hamburger soup with macaroni is a quick and easy weeknight dinner that's wholesome, filling, comforting and nutritious. Prep, cook and serve under an hour.

Casseroles are the Best Fall Comfort Food

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.

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.

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.

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.

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.

Turkey Tetrazzini with Spinach

Creamy turkey tetrazzini with spinach is a simple, easy and delicious pasta recipe that is comforting, creamy and cheesy. The recipe used turkey, but you can easily substitute it with leftover chicken or a storebought rotisserie chicken instead.

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!

Baked Mac and Cheese

Classic baked mac and cheese is the ultimate comfort food - creamy, cheesy, and cozy, topped with a crunchy breadcrumb topping. It's quick and easy too.

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.

One Pot Weeknight Dinners

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.

Creamy Parmesan (No Wine) Risotto

Creamy Parmesan (No Wine) Risotto is a rich, creamy, and comforting classic Italian dish that may be intimidating but is actually quick and easy to make.

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.

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.

Stovetop Mac and Cheese with White Cheddar

Quick and easy, creamy stovetop mac and cheese with white cheddar is a delicious and comforting one pot 20-minute meal packed with three types of cheese.

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.

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.

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.

Vegetarian Chili

Easy one pot vegetarian chili is the perfect warm and cozy comfort meal - it's hearty, filling, wholesome, flavorful, delicious, and loaded with protein.

Winner Winner Chicken Dinner

Easy Chicken Parmesan (Parmigiana)

Easy chicken parmesan (parmigiana) with crispy breaded chicken, tomato sauce, and melted mozzarella and parmesan cheese. The best comfort chicken dinner.

Chicken Marsala

Chicken marsala in creamy mushroom sauce is a quick and easy 30-minute chicken dinner that is pure comfort food goals. A total crowd favourite.

Skillet Chicken Thighs and Potatoes

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.

Baked Queso Chicken

Baked queso chicken with tomatoes is an easy, cheesy, delicious chicken dinner that takes just 30 minutes to cook. One of the best comforting summer dinner ideas.

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.

Chicken Penne Pasta

Chicken penne pasta is a quick and easy dinner that is delicious, rich, creamy, and flavorful. It's a family favorite that's ready in under 30 minutes.

Bring on the Meaty Fall Dinners

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.

Glazed Honey Balsamic Pork Chops

Quick and easy, glazed honey balsamic pork chops are tender and juicy, seared in thyme and coated with a honey balsamic sauce. Make it in under 30 minutes.

Ground Beef Meat Pie

Ground beef meat pie with a flaky puff pastry double crust pie is filled with ground beef cooked with vegetables and seasonings. The ultimate comfort food.

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.

Classic Meatloaf

This hearty classic meatloaf with a caramelized glaze will nourish your body and soul. Feed the whole family with a simple yet flavourful classic.

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.

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.

Easy Roast Lamb with Vegetables

Easy roast lamb with vegetables is tender, juicy, and succulent and packed incredible flavour. This fancy holiday dinner is easy to prep in just 15 minutes.

Phyllo Meat Pie (Egyptian Goulash)

Phyllo meat pie (Egyptian goulash) is a savory pie made of well-seasoned ground beef that lies between layers of flaky, crispy, golden phyllo pastry dough.

Vegetarian Fall Dinner Ideas

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!

Curried Chickpea Stuffed Acorn Squash

Wholesome, hearty, curried chickpea stuffed acorn squash with curry flavours is the perfect vegan and gluten-free fall comfort food for your holiday dinner.

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.

Pumpkin Chickpea Coconut Curry

Warm yourself up this fall with a big bowl of comforting pumpkin chickpea coconut curry with cashews. Easily substitute the pumpkin in this vegan and gluten-free recipe for butternut squash. Serve it with a side of easy coconut rice.

Butternut Squash Galette

This butternut squash galette (free-form tart) is the perfect meal any time of day. Serve it with some scrambled eggs for breakfast or alongside a big winter kale salad with apple cider vinaigrett e for lunch or dinner.

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!

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.

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.

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.

Lentil Stew

Lentil Stew is a hearty and filling vegan meal loaded with vegetables like carrots and potatoes. This well seasoned vegetarian stew is ready in 45 minutes.

Hearty Soups are the Best Fall Dinners

Creamy Tortellini Soup with Sausage

Hearty and creamy tortellini soup with sausage, spinach and kale is total comfort food in a bowl. Make this flavourful one pot meal in under 30 minutes.

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.

Healthy Miso Ramen with Chicken

It doesn't get any more cozier than a healthy miso ramen soup with chicken from the comfort of your own home. The vegan miso broth is what this ramen is all about. Seriously, weeknight dinners have never been tastier!

Roasted Butternut Squash Soup

It's no surprise that this delicious and easy roasted butternut squash soup is the most pinned soup recipe on Pinterest. This soup captures the taste of the holidays in one spoon. Rosemary, sage and thyme, need I say more? Serve with with a side of crusty bread for dipping.

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.

Beef Taco Soup

Beef taco soup is a delicious take on tacos, transforming it into a hearty, wholesome, filling soup topped with all the taco fixings. Ready in 30 minutes.

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.

Coconut Curry Lentil Soup

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.

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.

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.

Beef Cabbage Barley Soup

Hearty beef cabbage barley soup is wholesome, filling and flavourful. This one pot meal can be made ahead and is freezer-friendly. Prep it in 10 minutes.

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.

Vegetarian Peanut Miso Ramen

Vegetarian peanut miso ramen with a creamy vegan soup base, is topped with noodles, vegetables, and a perfect soft-boiled egg. Make it in just 20 minutes.

Storing and Reheating Fall Dinners

How to make ahead. Many of these fall dinners can be made ahead and stored in the refrigerator for a few days. If not, you can always prep the ingredients in advance and store in the refrigerator until ready to use.
How to store: Store any leftovers in airtight containers in the refrigerator. Some can stored in the freezer for up to 3 months (most soups and stews!). Check the individual recipe for complete storing instructions and to confirm if the recipe is freezer-friendly.
How to reheat: Leftovers can be reheated on the stovetop over medium to low heat for about 5-10 minutes until warmed through, in the air fryer or the oven at 300F for 10-15 minutes until warmed through, or in the microwave in 20-second increments until warmed through (depending on the recipe). If heating from frozen, allow the dish to thaw first and then reheat.

More Fall Dinner Ideas

Did You Make Any of These Easy Fall Dinner Recipes?

Please leave a comment and rating below, and let me know what you thought of this round up of these easy fall dinner ideas. 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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Teriyaki Salmon

Quick and easy teriyaki salmon is tender, flaky, and flavorful. The delicious teriyaki marinade needs just 20 minutes to add bold flavors that tastes amazing inside and out. Once cooked, the juicy salmon is tossed in a thickened homemade teriyaki sauce and served over steamed white rice. It's a perfect dinner to make on busy weeknights, and leftovers are great for meal prep lunches the next day. You'll seriously love our go-to salmon recipe.

Why You'll Love Teriyaki Salmon

It's quick and easy. Quick and easy recipe are my jam! This teriyaki salmon is ideal for busy weeknights because the prep is simple, salmon cooks fast, and there are very little dishes (one dish for marinating, and one pan for cooking). It's seriously the best.
Delicious marinated salmon. The salmon is tender, juicy, and flavorful thanks to the easy teriyaki marinade. Fresh garlic and ginger help it taste bright and enticing. Plus, you can whip up the marinade in advance to save you time when you are busy in the kitchen.
The easiest teriyaki sauce. Since we just can't enough teriyaki, this recipe uses the reserved marinade to cook up a dark, thick, flavorful teriyaki sauce. That means there is no waste! And since we are cooking the sauce to the right temperature, it is safe to eat. The teriyaki sauce is great on your teriyaki salmon, but it also makes an amazing addition to steamed rice and steamed vegetables.

Ingredients and Substitutions

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

salmon fillets - I recommend using fresh fillets for the best texture and flavor. You can still use frozen fillets because they are so convenient!
vegetable oil - for frying the salmon.
soy sauce
brown sugar - you can also substitute this with honey or maple syrup.
garlic
ginger
sesame oil
black vinegar - or substitute with mirin.
cornstarch + water - to thicken the teriyaki sauce.
white sesame seeds - optional for garnish on top.
green onions - optional for garnish on top.

How to Make the Best Teriyaki Salmon

Marinate the salmon. In a large mixing bowl, add all the ingredients for teriyaki marinade (soy sauce, brown sugar, garlic, ginger, sesame oil, and vinegar) and mix well until the sugar dissolves. Add salmon fillets into the bowl and toss well to coat. Cover the bowl with plastic cling wrap and let the salmon marinate for 20 minutes at room temperature. (You can marinate them in a large ziploc bag. Press the air out of the bag and seal tightly. Press the marinade around the fillets to coat).

Cook the salmon. Take the fillets out of the bowl and lightly pat dry on both sides (this will reduce oil spatters when cooking). Set the salmon aside on a plate and reserve the marinade. Heat oil in a large skillet over medium high heat for 2 minutes until the hot oil is sizzling hot. Sear the salmon fillets (skin side down first) for 5-6 minutes on each side until golden brown and fully cooked. Do not move the fillets around during cooking. When salmon is cooked, the flesh will turn opaque and it will flake easily when you insert a fork. Transfer the cooked salmon onto a clean plate.
Make the teriyaki sauce. Whisk together the reserved marinade, water and cornstarch. Transfer the mixture into the same skillet and cook over medium heat for 3-4 minutes until thickened to a desired consistency, whisking constantly.
Assemble and serve. Return the cooked salmon to the skillet and toss well to coat evenly with the teriyaki sauce. Garnish with sesame seeds and green onions, and serve warm over a bowl of steamed rice.

Recipe Tips and Tricks

The guide to crispy skin: Since we're cooking these skin-on fillets in a large skillet, you can make crispy salmon skin. Ensure your salmon is as dry as possible and the pan is properly preheated before laying the salmon. Then, cook as usual, and you should end up with crispy skin!
How to serve. Serve this salmon over Steamed Rice or Vegetarian Fried Rice and a side of Stir-Fried Vegetables. My favourite way is to assemble it in an Asian Rice Bowl with corn, avocado, greens, cucumber, roe, and seaweed.
How to store: Keep leftover salmon in an airtight container in the refrigerator for up to 3 days. Teriyaki salmon is also great for meal prep. If so, I recommend storing the fish and rice in meal-sized portions together in meal prep containers.
How to reheat: Wrap the salmon in tin foil and reheat in a 350 F preheated oven for 15-20 minutes until warmed through. You can also reheat it in the air fryer for 5-10 minutes. Another great way to use leftover salmon is to serve it cold over a salad.

More Salmon Recipes

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Caprese Pasta Salad

Bright and colorful caprese pasta salad is the ultimate summer side dish. It's fresh, light, and loaded with vibrant flavors. This simple salad is packed with pasta, cherry tomatoes, mozzarella balls, and fresh basil, all tossed in a delicious homemade balsamic vinaigrette. Prep the salad while you cook the pasta and this salad can be ready in just 10 minutes. It's perfect for all your summer needs -- potlucks, picnics, or BBQs.

Why You'll Love Caprese Pasta Salad

Pasta makes everything better. Caprese Salad gets a major upgrade when you add in some pasta. It takes it from being just a side salad into one that could be a main event with some added protein. But of course, it's still a great side salad for all your summer BBQ and cookout needs.
Simple ingredients with lost of flavor. You could literally count the number of ingredients on your hand but that doesn't mean that this salad lacks any flavor. Fresh tomatoes, mozzarella, basil, and balsamic dressing bring some bold flavors to this dish.
Perfect for summer potlucks. This salad is perfect to bring to a summer potluck. Some other items you could bring to complete the meal are: Classic Juicy Hamburgers, Greek Chicken Souvlaki Skewers, Mediterranean Chicken Patties, and Grilled Corn on the Cob.

Ingredients and Substitutions

To make this simple tomato and mozzarella caprese salad, you will need the following ingredients:

pasta - use any shape of pasta that you like (except for long noodles). I used shellbows but some other great shapes to use are rotini, shells, and farfalle.
cherry tomatoes - you can substitute with roma tomatoes, just cut them into ½-inch pieces.
mozzarella balls (bocconcini)
fresh basil
olive oil
balsamic vinegar
dried oregano - you can substitute this with Italian seasoning.
salt and pepper
balsamic reduction - this is optional, for drizzle on top. Feel free to use a store-bought balsamic glaze of make homemade balsamic glaze in a few minutes.

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

How to Make the Best Caprese Pasta Salad

Cook the pasta. Bring a medium pot of salted water to a boil over high heat. Add pasta and cook until al dente, about 8-10 minutes. Drain the pasta in a colander and rinse with cold water to stop the cooking process.
Combine ingredients. Transfer the drained pasta to a large mixing bowl or serving dish. Add tomatoes, mozzarella balls, and basil. Add olive oil, balsamic vinegar, dried oregano (or Italian seasoning), salt, and pepper on top of the salad.
Serve. Toss to combine and serve. Top with a drizzle of balsamic reduction (optional).

Recipe Tips and Tricks

How to serve. You can serve this salad at room temperature or chilled. If chilling, assemble the salad and allow it to chill in the refrigerator for 1-2 hours before serving. This will bring out the flavors even more.
How to store: Caprese pasta salad is best eaten fresh since the balsamic vinegar will start to soften the pasta and basil. If there are leftovers, store them in an airtight container in the refrigerator for up to 1 day.

More Salad Recipes

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Jerk Chicken Wings

Jerk chicken wings with delicious crispy skin and tender and juicy meat inside are easy to make at home. This Jamaican chicken is loaded with flavor with an assortment of spices and can pack on the heat if you want. They are simple to make -- just throw all the ingredients together, let the wings marinate, and cook. Plus, you can bake, grill, or cook them in the air fryer. They are perfect for summer cookouts, on game day, or just when you are craving some tasty chicken wings.

Why You'll Love Jerk Chicken Wings

A flavor-packed marinade. Marinated chicken wings arethe best kind, hands down. For this jerk chicken marinade, you'll need a some ingredients that pack on so much flavor including: onion, garlic, jalapeño, soy sauce, lime juice, salt, pepper, all-spice powder, smoked paprika, cinnamon, and cayenne pepper (optional). It might sound like a long list now, but you'll appreciate them later.
Flavorful, crispy skin. Since these jerk chicken wings aren't drenched in sauce before baking, you can achieve wonderful crispy skin. If it doesn't crunch when you take a bite, it's not a true jerk chicken wing.
You can bake, air fry, or grill them. No matter which tools you have for cooking these wings, there is a method here that will work for you. If you are like me and are obsessed with your air fryer, then it's time to pull it out. These wings turn out extra crispy in the air fryer.

Ingredients and Substitutions

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

chicken wings
small onion
garlic - I recommend fresh garlic for the best flavor. You can get a similar taste by substituting with ¼ teaspoon garlic powder instead.
jalapeño
vegetable oil
soy sauce
lime juice
brown sugar
seasoning - salt, all-spice powder, smoked paprika, cinnamon, and cayenne pepper (optional for a spicy kick).

You will also need measuring spoons, mixing bowls, and an air fryer, quarter sheet baking pan, or grill (depending on how you choose to cook these).

How to Make the Best Jerk Chicken Wings

Make the marinade. In a blender, add onion, garlic, jalapeño, oil, soy sauce, lime juice, sugar, salt, all-spice, paprika, cinnamon, and cayenne (if using). Puree on high until smooth, about a minute.
Marinate the wings. Transfer chicken wings and the marinade into a large zip-loc bag. Press the air out of the bag and seal tightly. Press the marinade around the chicken to coat. Place the bag in the refrigerator and marinate for at least 1 hour (up to overnight) to soak up the flavor. You can also marinate the wings in a large bowl, covered.

Cook the chicken wings. Cook them in the oven, air fryer, or grill.
- To bake: Preheat oven to 400F. Place the marinated wings on a parchment-lined quarter sheet baking pan, evenly spaced apart. Bake for 25 minutes, turning the wings over halfway through baking. You can turn on the broil function on at the end and broil for 1-2 minutes to achieve more crispy and browned skin.
- To air fry: Place the marinated wings in a single layer in the air fryer basket and cook at 375 F for 22-25 minutes until nicely charred (not burnt). Open and shake the basket halfway through to make sure they cook evenly.
- To grill: Preheat the grill to 350 F over medium heat. Place the chicken wings on the grill and cook over medium heat for 3-4 minutes on each side until nicely charred and the internal temperature for the chicken reaches 165 F as read on a meat thermometer. Flip occasionally to avoid overcooking.
Serve. Let the wings rest for 5 minutes. Serve with lime mayo and garnish with green onions. To make the lime mayo dipping sauce, stir well to combine 1 tablespoon lime juice, 1 teaspoon Dijon mustard and 3 tablespoons mayonnaise until smooth.

Storing and Reheating

How to store: If there are any leftover jerk chicken wings, let them cool completely to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Letting the wings cool will ensure that condensation doesn't build and your wings stay crispy.
How to reheat chicken wings: Reheat wings in a 350F preheated oven or air fryer for 10-15 minutes until warmed through. You can also reheat them in the microwave, but they won't be as crispy.
How to freeze: Once the wings are marinated, you can freeze them in an airtight container or freezer bag and for up to 6 months. To cook, allow them to thaw completely and cook within one day.

More Chicken Wing Recipes

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No Bake Blackberry Cheesecake

No bake blackberry cheesecake is light, smooth, creamy, and so delicious. Encased in a buttery graham cracker crust, this no bake dessert contains a layer of cheesecake with hints of vanilla and lemon, and a top layer of fluffy blackberry mousse. It's easy to whip up, assemble, and left in the refrigerator to set (no baking required!). This crowd-pleasing treat is the perfect make ahead dessert that is sure to impress.

Why You'll Love No Bake Blackberry Cheesecake

The easiest crust. One of the great things about cheesecake is that unlike Pie Crust, cheesecake crust is so easy to make. All you need is to mix butter and crushed graham crackers together and press it into the pan. So easy and so delicious.
Two delicious and mouthwatering layers. With one layer of vanilla cheesecake and top layer of blackberry mousse, this blackberry cheesecake has a layer for everyone. It's sweet, tart, creamy, and smooth. The best no bake dessert ever.
Lasts for days and is freezer-friendly. The best thing about this cheesecake? It lasts close to a week in the refrigerator and months longer in the freezer. So whether you are making this to feed a crowd or just one, there is no waste here. Leftovers store well.

Ingredients and Equipment

To make this delicious and pretty no bake blackberry cheesecake, you will need the following ingredients (full quantities in recipe card below):

Graham-style cracker crumbs - you can also substitute with actual graham crackers. You will just need to crush them into crumbs using a food processor. For another crust option, try digestive biscuits.
butter
heavy cream
cream cheese
icing sugar - The icing sugar adds a really smooth clean texture, but you can substitute with granulated sugar if you don't have any on hand.
lemon - adds a little brightness to the cheesecake.
vanilla extract - adds a hint of flavor.
gelatin powder + water - I use unflavored Knox gelatin
blackberries - you can easily turn this into any flavour no bake cheesecake by using different berries or a mixture of berries. Try this recipe with strawberries, raspberries, blueberries or peaches.

You will also need measuring cups and spoons, mixing bowls, a hand mixer or stand mixer, and a round 8-inch springform pan.

How to Make the Best No Bake Blackberry Cheesecake

Make the crust. In a large bowl, stir together graham cracker crumbs and melted butter until well mixed. If you are using whole graham crackers, simply add the crackers into a food processor and process until fine crumbs form. Press the crumb mixture firmly into a parchment lined 8-inch springform pan and freeze for at least 15 minutes, allowing the crust to set before filling.

Make the cheesecake filling. In a large mixing bowl, add heavy cream and whip with a stand mixer or hand mixer until stiff peaks form, about 3-4 minutes. Set aside. In a medium mixing bowl, use the mixer to combine cream cheese, sugar, lemon juice, lemon zest, and vanilla extract until evenly combined.
Add gelatin. In a small mixing bowl, add ¼ cup of water and 1 pack (15 ml) gelatin powder on top and let it sit for 3-4 minutes (or according to package instructions). Then, microwave on high for 15 seconds or warm up the jar in a hot water bath for 1 minute and stir well until gelatin is completely dissolved. Add the dissolved gelatin and half of the whipped cream to the cream cheese mixture and stir until well combined.
Add cheesecake filling. Pour the filling into the cooled crust and smooth out the surface using a small icing spatula. Refrigerate for at least 1 hour to set or freeze for at least 15 minutes.

Make the blackberry mousse layer. Add 1 cup blackberries in a blender and blend until smooth, about 1 minute. If you prefer a smoother filling, strain the blackberry puree through a mesh sieve and discard the seeds. Dissolve the second pack of gelatin powder in the remaining ¼ cup water (using the same method as above). Add the dissolved gelatin and blackberry puree into the remaining whipped cream and mix with a hand mixer or spatula until evenly combined.

Chill the cheesecake. Pour the blackberry mousse filling over the cooled cheesecake filling and smooth out the surface using a small icing spatula. Refrigerate for at least 6-8 hours or overnight to set completely. The longer the better it will set.

Garnish and serve. Garnish with the remaining ½ cup blackberries on top and serve. You can also top with some whipped cream.

Recipe Tips and Tricks

Give the cheesecake enough time to set: This no bake blueberry cheesecake recipe is easy to make and assemble, but it does take time. Don't rush, especially when waiting to let the cheesecake set. If you cut into the cheesecake when it's not fully set, it won't keep its shape.
How to make it gluten-free: To make this no bake cheesecake gluten-free, all you need to do is substitute your favorite gluten-free cookie in place of graham crackers.
How to store: No bake cheesecake should not be left out at room temperature for more than 2 hours. To store, cover the cheesecake or transfer to an airtight container and store in the refrigerator for up 4-5 days.
How to freeze: Once set, wrap the entire cheesecake tightly in a few layers of aluminum foil or plastic cling wrap and transfer to a freezer bag and seal the bag. Store it upright in the freezer for up to 3 months.