Chicken and rice soup is delicious, warm, cozy, and comforting feel-good meal. It's what "chicken soup for the soul" is all about. Tender chicken is simmered in a rich broth with onions, carrots, and rice, and fresh herbs. It is perfect for cooler days in the fall or winter, as an immune booster when you have a cold, or whenever you are craving something warm and healthy. Plus, it's easy to cook up a big pot of chicken soup and difficult to do it wrong-so it's great for novice cooks and experts alike.
Why You'll Love Chicken and Rice Soup
- It's so easy to make. This chicken and rice soup is nearly a one-pot meal. It creates minimal cleanup, and it's a recipe that's easy enough that even newbies in the kitchen can confidently make it. Choose this low-stress, low-energy recipe for a healthy, high-energy meal.
- Bone-in chicken thighs. By using bone in chicken thighs or legs, you are adding so much more flavor to the broth than compared to chicken breast. Thanks to the bones and the extra delectable fats, you are adding more intense richness. Plus, they're nearly impossible to overcook and way cheaper (about ⅓ the price) of chicken breasts. Sounds like a win-win-win.
- Chicken soup is comfort in a bowl. Seriously. This chicken and rice soup is scientifically proven to have feel-good benefits. Chicken is high in tryptophan, an amino acid your body needs to produce serotonin. This neurotransmitter is responsible for mood regulation and your sense of well-being.
Ingredients and Substitutions
To make this cozy chicken and rice soup, you will need the following ingredients (full quantities in recipe card below):
- onions + garlic - these are staples in soup to add delicious flavor.
- long grain white rice - any long grain white rice will work, such as basmati rice or jasmine rice.
- chicken broth
- water
- salt and pepper
- chicken thighs or legs - you could substitute with 1 cup of rotisserie chicken or shredded chicken instead and cook for just 10 minutes instead of 45 minutes before adding in the cilantro and following the recipe as written.
- carrots
- cilantro
You will also need a large stockpot (I used my 4 quart Dutch oven).
How to Make the Best Chicken and Rice Soup
- Add ingredients. In a large stockpot or 4 quart Dutch oven, add onion, garlic, rice, chicken broth, water, salt and pepper. Bring to a boil over high heat, then turn heat down to medium-low and cover. Simmer for 5 minutes.
- Add chicken and simmer. Add chicken and carrots. Bring to a simmer, cover and continue to cook for 45 minutes, stirring occasionally so that the rice does not stick to the bottom of the pot.
- Add cilantro. Stir in cilantro and cover. Simmer for another 20 minutes. Remove the chicken and shred it using 2 forks. Discard the bones and return the shredded chicken back into the pot.
- Serve. Serve immediately with a fresh squeeze of lemon juice. If the soup is too thick for your liking, add ½ cup of water at a time to thin it out. Season to taste with extra salt and pepper, if desired.
Storing Instructions
- How to store: Allow chicken and rice soup to cool to room temperature, then store in the same pot with the lid or transfer to an airtight container in the fridge for up to 4 days.
- How to freeze: Maximize the shelf life of your homemade chicken and rice soup by freezing it after it's cooled down. Keep in a sturdy airtight container (but leave some room for the broth to expand). Eat within 3 months.
- How to reheat: Reheat this chicken soup on the stovetop over medium heat, occasionally stirring until it is heated all the way through. If the soup is frozen, let it thaw in the refrigerator overnight first. You can also reheat soup in the microwave in 20-30 second increments. If frozen, break up ice chunks with a spoon as best you can as you reheat.
More Soup Recipes
- 60 Best Soup Recipes
- Lemon Chicken Orzo Soup
- Chicken Tortilla Soup
- Split Pea Soup
- Beef Cabbage Barley Soup
- Minestrone Soup
- Creamy Tortellini Soup with Sausage
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
15 Best Salmon Recipes
When it comes to making something quick and easy for dinner, salmon is always the go-to meal over here. It's delicious, flavorful, and fast to prepare. So if you are wondering what "what you make for dinner with salmon", then you have come to the right place. Whether you want baked salmon, pan-fried salmon, or air fryer salmon, we are sharing over 15 of the most popular and best salmon recipes including everything from glazed salmon, herby salmon, creamy shrimp, garlicky salmon, and more!
Sticky and sweet, easy honey garlic glazed salmon is one of the best salmon recipes to add to your weeknight dinner rotation. Ready in under 25 minutes.
Greek salmon is delicious, flaky, and tender. This healthy oven-baked salmon is packed with Mediterranean flavors and is ready in just 20 minutes.
Quick easy teriyaki salmon is tender, flaky, and flavorful, with bold flavors from the delicious teriyaki marinade. Great for dinner or meal prep lunches.
Creamy garlic salmon is a quick easy one-pan meal ready in under 30 minutes, with seared flaky tender salmon tossed in a delicious creamy garlic sauce.
Baked miso salmon brings traditional Japanese flavours to the forefront, with a healthy and delicious meal that's easy to make on busy weeknights.
Tender, flaky, flavorful garlic butter salmon is well-seasoned, seared to perfection, and basted until juicy. Quick and easy to make in 20 minutes.
Pistachio-crusted salmon is a gourmet dinner without the gourmet skills! Prepare this with a handful of ingredients in less than 20 minutes!
Coconut curry salmon is a delicious, flavorful, and healthy weeknight dinner. It's 30-minute dinner that is a game changer on busy weeknights.
Salmon Bites are flavorful and delicious bite-sized pieces of salmon cooked until tender with crispy, golden edges and coated with an homemade sticky glaze.
These Salmon Burgers made with real fresh salmon, are crispy on the outside and flaky inside, juicy and thick, and healthy and packed with protein.
Easy to make, light and fresh teriyaki grilled salmon rice bowl is topped with vegetables, seaweed and salmon roe, with homemade teriyaki sauce on top.
Quick and easy baked maple salmon is so delicious, flaky and flavourful with the perfect balance between sweet and savoury. The best weeknight dinner.
This simple creamy salmon pasta is quick and easy to make, delicious and flavorful, and loaded with salmon. A weeknight dinner in under 30 minutes.
Sheet Pan Miso Salmon with Bok Choy
Sheet pan miso salmon with bok choy and sweet potatoes equals unbelievable bursts of umami flavour in every single bite. Plus it's on the table in 30 minutes AND is super easy to clean up!
How to Store Salmon
Keep leftover salmon in an airtight container in the refrigerator for up to 3 days. Some of these recipes are also freezer-friendly and can also be stored in the freezer for up to 3 months. Check the specific recipe post for full make ahead and storing instructions.
To reheat, heat on the stove over medium-low heat until warmed through, about 5-10 minutes. You can also wrap the salmon in aluminum foil and reheat in a 350 F preheated oven for 15-20 minutes until warmed through, or in the air fryer for about 10 minutes.
You can also serve leftover salmon cold over a delicious salad.
Did You Make Any of These Salmon Recipes?
Please leave a comment and rating below, and let me know what you thought of this round up of the best salmon recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
HUNGRY FOR MORE? Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram and Pinterest for more recipe updates.
Sweet Potato Pie
Sweet potato pie is warm and cozy, spiced with classic fall flavors, and delicious. During the holiday season, pumpkin pie gets all the love and notoriety, but this year sweet potato pie is in. Rich and smooth cooked sweet potatoes (or canned sweet potato puree) are perfectly sweetened and spiced, and baked in a flaky buttery pie crust. Top it with a dollop of whipped cream and add this showstopper to your Thanksgiving dessert table this year.
Why You'll Love Sweet Potato Pie
- It's quick and easy. If there ever was an easy pie to make this would be it. Similar to pumpkin pie, this pie has minimal prep. You just combine the filling ingredients together and pour them into a prepared pie crust, and pop it into the oven for an hour and wait!
- Delicious and healthy sweet potatoes. The natural sweetness and bold flavor of sweet potatoes make this pie so good. Plus, sweet potato pie is actually healthier than a traditional pumpkin pie. With more protein, more fiber, and more vitamins than pumpkins, sweet potatoes add that much more to this dessert.
- The perfect sweet and savory dessert. If you love pumpkin pie, you will love this sweet potato pie. Similar in taste, texture, and sweetness, this pie is a crave-worthy fall treat on its own - filling, delicious, and memorable. And it seems like all the best fall desserts achieve this perfect balance between sweet and savory.
Ingredients and Substitutions
To make this cozy sweet potato pie, you will need the following ingredients (full quantities in the recipe card below):
- sweet potatoes - use homemade mashed sweet potatoes or canned sweet potato puree.
- butter
- half and half
- brown sugar - this pie will have the best results with brown sugar, but you could also substitute with granulated sugar for a similar outcome.
- eggs
- vanilla
- ground cinnamon - feel free to substitute with pumpkin pie spice for a little more fall flavor.
- salt
- 9-inch pie crust - prepare with homemade pie dough or use a store-bought crust.
How to Make the Best Sweet Potato Pie
- Combine ingredients. In a large bowl, add cooked mashed sweet potatoes (or sweet potato puree), butter, cream, sugar, eggs, vanilla, cinnamon (or pumpkin pie spice), and salt. Mix well with an electric hand mixer or whisk to combine until smooth, about 1 minute.
- Pour into pie crust. Fit the uncooked pie crust on a 9-inch pie dish and slowly add in the sweet potato filling. Smooth out the top using the an icing spatula or the back of a spoon.
- Bake. Bake in a 350F preheated oven for 55 to 60 minutes, or until a knife inserted into the center of the pie comes out clean. Note that the pie might puff up when first taken out of the oven, but it will sink down once it cools. Let cool completely, then serve.
How to Cook Sweet Potatoes
This recipe requires either cooked mashed sweet potatoes or canned sweet potato puree. To make it homemade, you can cook it in 1 of 3 ways:
- Bake the sweet potatoes. Prick sweet potatoes all over with a fork and place on a large half sheet baking pan. Bake in a 400F preheated oven for 45 to 50 minutes until tender. Let cool completely and remove the skin. Mash it with a fork and set aside.
- Boil the sweet potatoes. Place sweet potatoes in a large pot and cover with at least 1-inch of water. Bring to a boil and cook over medium heat for 30-35 minutes until tender. Let cool under running water and remove the skin. Mash it with a fork and set aside.
- Pressure cook or cook in an instant pot. Place 1 cup cold water and a steamer rack in the instant pot pressure cooker. Place sweet potatoes on the steamer rack. Switch to pressure cooking mode on manual high and seal the lid. Cook the sweet potatoes for 20-25 minutes until tender. Once the time is up, quick release pressure or wait until all of the steam has released and the valve has dropped. Let cool under running water and remove the skin. Mash it with a fork and set aside.
Recipe Tips and Tricks
- How to serve: There's no right or wrong way to enjoy sweet potato pie, but it tastes delicious when topped with whipped cream and a sprinkle of cinnamon. You can also drizzle it with honey, maple syrup, or a brown sugar glaze if you have an insatiable sweet tooth.
- How to store: Cover the pie in plastic cling wrap or transfer to an airtight container and store in the refrigerator for up to 3-4 days.
- How to freeze: Sweet potato pie can be frozen for up to 1-2 months. For easy eating, pre-portion into slices before freezing. Wrap tightly in plastic cling wrap and place in a freezer bag or airtight container.
More Fall Pie Recipes
- Pumpkin Pie
- Pecan Pie Bars
- Braided Lattice Apple Pie
- Caramel Pecan Pie Cheesecake Bars
- Apple Hand Pies
- Mini Pumpkin Pies
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Broccoli Cheese Soup
Broccoli cheese soup is creamy, cozy, and delicious - total comfort food goals. Broccoli and carrots are simmered in a creamy, buttery, and cheesy broth for the perfect blend of textures and flavors. Ready in just 40 minutes, you'll be so glad you made this broccoli cheddar soup instead of ordering take-out at Panera again.
Why You'll Love Broccoli Cheese Soup
- Broccoli cheddar soup is the best there is. There are tons of great classic soups out there-tomato, mushroom, chicken noodle. But nothing beats a good broccoli cheddar soup. Packed with cheesy goodness and whole fresh vegetables, broccoli cheese soup reigns supreme.
- It's a quick and easy dinner. This soup takes just 40 minutes to make, including prep. As far as dinners go, that's a pretty quick turnaround - perfect for busy weeknights.
- A one-pot meal. There's nothing better than dinner that doesn't need a lot of dishes. With this cheesy soup, clean-up is easy since you'll only need one pot to clean.
- The leftovers will taste just as good tomorrow. A recipe that keeps well is a gem. This broccoli cheddar soup tastes just as good a day (or a few days!) after you make it. Great for meal prep work lunches.
Ingredients and Substitutions
To make this easy one pot broccoli cheese soup, you will need the following ingredients (full quantities in the recipe card below):
- vegetable oil
- onion
- garlic
- butter
- all-purpose flour
- vegetable broth - or substitute with chicken broth.
- half-and-half cream - you can substitute with whole milk but note that the soup might be slightly less creamy but still very delicious.
- broccoli
- carrots
- Italian seasoning
- salt and pepper
- cheddar cheese
You will also need measuring cups and spoons, and a large pot (I used my 4 qt. Dutch oven).
How to Make the Best Broccoli Cheese Soup
- Sauté aromatics. Heat oil in a large pot or Dutch oven over medium high heat until the hot oil sizzles, about 1 minute. Add onion and garlic and cook until tender, about 3-4 minutes.
- Make a roux. Add butter and melt until it starts to bubble, about 1 minute. Then, add flour and whisk well until evenly combined and it forms a thick paste, about 1 minute
- Add broth and simmer. Slowly stir in chicken broth and cream. Mix well and bring the mixture to a simmer. Let it simmer over medium heat for 8-10 minutes until thickened to a desired consistency, stirring occasionally.
- Stir in vegetables. Stir in broccoli and carrots and season with Italian seasoning, salt, and pepper. Cover the lid and cook for another 8-10 minutes until tender. Stir occasionally to prevent a skin from forming on the cream.
- Add cheese and serve. Turn off the heat and stir in cheese until well combined and fully melted, about 1 minute. Serve with extra cheese on top, if desired.
Storing Instructions
- How to store: Keep leftover broccoli cheese soup in an airtight container for up to 3-4 days in the refrigerator.
- How to freeze: If you can't finish the leftovers, you can easily freeze broccoli cheese soup for up to 3 months. However, freezing creamy soups can make them lose some texture, taste, and thickness. To reheat, allow the soup to thaw overnight in the refrigerator before reheating.
- How to reheat: Place soup in a pan on the stove and heat on medium-low until the soup is warmed through. If the soup becomes too thick, add water or broth to thin it out.
More Soup Recipes
- Cream of Mushroom Soup
- Instant Pot Butternut Squash Soup
- Split Pea Soup
- Minestrone Soup
- Light Cream of Broccoli Soup
- Tomato Basil Soup
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Sweet Chili Turkey Meatballs
Sweet chili turkey meatballs are delicious, tender and juicy, and quick and easy to make. Loaded with classic Thai flavors, these meatballs are baked and then tossed in a homemade sweet chili sauce. They're savory, sweet, and tangy with an incredible depth of flavor. Serve sticky Thai turkey meatballs on their own with extra sweet chili sauce, over a bowl of steamed rice and vegetables, or with a green onion dinner roll. Plus, you can make a big batch and freeze them either cooked or uncooked for an easy freezer meal on a busy weeknight.
Why You'll Love Sweet Chili Turkey Meatballs
- Quick and easy. Sweet chili turkey meatballs are a great weeknight dinner option because they are quick and easy to make. Plus, you can marinate and shape them ahead of time, and pop them into the oven for 20 minutes when it's time for dinner. Some of my other favorite meatballs for busy weeknights include: Baked Turkey Meatballs, Swedish Meatballs, and Sticky Honey Garlic Meatballs.
- Freezer-friendly = perfect for meal prep. These meatballs are freezer-friendly both before and after cooking. It's a great recipe to double or even triple batch on a Sunday and freeze for another day when you don't have much time to prepare dinner.
- They're packed with flavor. These turkey meatballs are marinated in delicious Thai flavors including green onions, fresh garlic, red curry paste, fish sauce, and fresh ginger. They are ready to bake after just 20 minutes of marinating, or let them marinate overnight for a stronger depth of flavor.
- Homemade sweet chili sauce. These wouldn't be sweet chili turkey meatballs without a delicious, sweet, savory, and tangy homemade sweet chili sauce. Made with six simple ingredients, the sauce comes together quickly and easily to complement the freshly baked turkey meatballs.
Ingredients And Substitutions
To make these easy sweet chili turkey meatballs, you will need the following ingredients (full quantities in the recipe card below):
- ground turkey
- green onions
- garlic
- ginger
- red curry paste - this is optional, it adds a slightly spicy kick.
- fish sauce
- breadcrumbs
- egg
- salt
- sweet chili sauce - we made homemade sweet chili sauce using white vinegar (or rice vinegar), water, sugar, garlic, Sambal Oelek garlic chili paste (or crushed red pepper flakes), and cornstarch (or all-purpose flour). You can also use store-bought sweet chili sauce if it is more convenient.
You will also need measuring cups and spoons, mixing bowl, half sheet baking pan, and a shallow sauce pan.
How To Make Sweet Chili Turkey Meatballs
- Prepare the meatballs. In a large mixing bowl, combine ground turkey with green onions, garlic, ginger, curry paste (if using), fish sauce, breadcrumbs, egg, and salt. Mix well to form into a uniform consistency. Set aside for at least 20 minutes or refrigerate overnight to allow all the flavors to infuse better.
- Shape the meatballs. Take 2 tablespoons of the turkey mixture at a time and roll into meatballs. Transfer the meatballs onto a parchment-lined half sheet baking pan and lightly coat with some oil to keep them from sticking, if needed.
- Bake the meatballs. Bake in a 400 F preheated oven for 18-20 minutes until fully cooked through and the internal temperature reaches 165F as read on a meat thermometer. Set aside.
- Make the sweet chili sauce. In a shallow saucepan, whisk together vinegar, water, sugar, garlic, chili paste, and cornstarch until sugar and cornstarch is fully dissolved. Keep stirring and heat the mixture over medium heat until thickened to a desired consistency, about 4-5 minutes.
- Toss in meatballs. Add the baked meatballs and toss well to coat evenly. Serve immediately with extra sweet chili sauce on the side, or over steamed rice and veggies.
How to Cook Sweet Chili Turkey Meatballs in the Air Fryer
Preheat the air fryer to 375 F, about 3 minutes. Place meatballs in a single layer in the air fryer basket and lightly spray with cooking oil to coat evenly. Air fry the meatballs for 12-14 minutes until browned and the center of the meatball reaches 160 F as read on a meat thermometer. Shake the basket halfway during cooking to brown evenly.
Recipe Tips and Tricks
- How to store: Keep leftover sweet chili Turkey meatballs in an airtight container in the fridge for up to four days.
- How to serve: Most meatball recipes are served up with pasta, but these sweet chili turkey meatballs aren't like any other regular meatball dish. Instead, serve them on their own, over white rice with steamed veggies, or on a freshly toasted roll.
- How to freeze: Turkey meatballs freeze well either before or after cooking.
- To freeze uncooked meatballs: Place the shaped meatballs on a large half sheet baking pan lined with parchment paper. Transfer the pan to the freezer and freeze until hard, about 1 hour. Then, transfer the meatballs into a freezer bag or freezer-safe airtight container and store in the freezer for up to 3 months. To cook, allow the meatballs to thaw overnight in the refrigerator first, then cook as per recipe instructions on the stove.
- To freeze cooked meatballs: Once cooled, store the meatballs in an airtight container or freezer bag for up to 3 months.
- How to reheat: You can reheat turkey meatballs in the microwave, on the stove over medium-low heat until warmed through, or in a 350 F preheated oven or air fryer for 5-10 minutes until warmed through.
More Turkey Recipes
- 35 Best Turkey Recipes
- Baked Turkey Meatballs
- Ground Turkey Pasta Bake
- Mediterranean Turkey Burgers
- Leftover Turkey Stuffed Peppers
- Turkey Parmesan
- Leftover Turkey Fried Rice
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Lasagna Soup
Lasagna soup is a twist on a classic meat lasagna with all the same delicious comforting flavors in the form of a hearty soup. It's loaded with traditional ingredients like ground beef, lasagna noodles, cheese, and tomato sauce, and is topped with a ricotta-cheese mixture. It's flavorful, filling, and extra cheesy. Plus, this one pot Italian meal is easy to make ahead and reheats really well.
Why You'll Love Lasagna Soup
- Classic lasagna flavors in a soup. There are lots of reasons to love lasagna soup - especially its flavor. This stand-out dish is an impressive and unique take on good old meat lasagna. It's rich, hearty, and all made in one pot = less cleanup.
- Warm tomato-based broth. Made with chicken broth, tomato sauce, garlic, and herbs, this tomato-based broth is packed with flavor like a thick tomato soup.
- Three-cheese topping. The dollop of cheese on top of the soup made out of ricotta, mozzarella, and Parmesan, is the icing on the cake. Fresh cheese atop a hot soup is a match made in heaven! But three types of cheese? That is goals.
Ingredients And Substitutions
To make this easy lasagna soup, you will need the following ingredients (full quantities in the recipe card below):
- olive oil
- ground beef - you can also make this soup with Italian sausage or ground turkey instead.
- onion
- garlic
- tomato sauce
- chicken broth - you can also substitute for vegetable broth or beef broth.
- seasoning - parsley, Italian seasoning, salt, and pepper.
- lasagna noodles - lasagna noodles hold up great in a soup. In fact, they're so good that you might decide to substitute next time you make a classic chicken noodle soup!
- cheese topping - made with 3 different types of cheese including ricotta cheese, mozzarella cheese, and Parmesan cheese.
You will also need measuring cups and spoons, large pot (I used my 4 qt. Dutch oven), and mixing bowl.
How To Make The Best Lasagna Soup
- Cook ground beef. Heat oil in a large pot or 4 qt. Dutch oven over medium-high heat until the hot oil sizzles, about 1 minute. Add ground beef and cook for 5-7 minutes until browned. Make sure to break up beef into small pieces to help even browning.
- Sauté aromatics. Add onion and garlic. Stir well to combine and continue cooking for 3-4 minutes until tender.
- Add seasoning and simmer. Add tomato sauce and chicken broth. Mix well and bring the meat sauce to a simmer. Stir in parsley and season with Italian seasoning, salt and pepper. Cover the lid and let it simmer over low heat for 10 minutes, stirring occasionally.
- Add lasagna noodles. Add broken lasagna noodles and cook until al dente (fully cooked but still firm) according to package directions, about 10 minutes. Stir occasionally to prevent noodles from sticking to the bottom of the pot.
- Make cheese topping. Combine ricotta, mozzarella, and Parmesan in a medium mixing bowl and stir well to combine.
- Serve. Serve immediately with a dollop of the cheese mixture on top.
How to Make Lasagna Soup 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 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 and sauté until tender, about 2-3 minutes. Add tomato sauce, chicken broth, parsley and Italian seasoning. Stir well until smooth.
- Stir in broken lasagna noodles. Seal the lid and turn the steam release knob to SEAL position. Pressure cook for 5 minutes until noodles are al dente. Once the time is up, quick release the remaining pressure by turning the steam release valve to the venting position.
- Season with salt and pepper to taste and serve immediately with cheese topping.
Recipe Tips and Tricks
- What to eat with lasagna soup: Lasagna soup is a filling main course dish, so pair it with simple sides like a Garden Salad, Roasted Veggies, or Garlic Bread.
- How to store: Keep leftover lasagna soup in the refrigerator for up to 3 days or the freezer for up to 3 months, with the cheese topping stored separately. If frozen, thaw overnight in the fridge.
- How to reheat: Reheat cold lasagna soup in a saucepan over the stove. Add water or chicken broth if the soup has thicken too much when stored. Alternately, you can heat soup covered on low heat in the microwave in 30-second intervals, stirring frequently.
More Soup Recipes
- 60 Best Soup Recipes
- Creamy Tortellini Soup with Sausage
- Split Pea Soup
- Minestrone Soup
- Tomato Basil Soup
- Beef Taco Soup
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Butternut Squash Curry with Chickpeas
Butternut squash curry with chickpeas is a rich and hearty one pot meal that will satisfy your fall comfort food cravings. Loaded with butternut squash, chickpeas, and bell peppers swimming in a delicious creamy coconut curry sauce that is loaded with flavor - savory, sweet, salty, and nutty. Butternut squash red curry is the perfect weeknight dinner to feed a family, and also great when you have guests with different dietary needs. It's dairy-free and gluten-free, and with a simple modification, it can be made vegan and vegetarian. Serve it over rice or a side of naan, or pita bread.
Why You'll Love Butternut Squash Curry with Chickpeas
- Butternut squash is tasty and healthy! Butternut squash curry is packed with more than just flavor. Butternut squash contains essential vitamins, minerals, fiber, and antioxidants. The sweet, nutty flavor of this winter squash is perfect for this savory curry that complements the flavor and texture of chickpeas.
- The savory, creamy curry sauce. The key player in this butternut squash curry with chickpeas is obviously the butternut curry, but the creamy curry sauce gives it a run for it's money. Made with red curry paste, coconut milk, fish sauce, and lime, and flavored with sautéed onions and garlic, and fresh basil, this curry sauce is unreal - delicious, creamy, and so flavorful.
- Don't forget about the chickpeas. I love cooking with canned chickpeas because it is so easy-and it's super healthy. One can of chickpeas contains about 60 grams of protein. That's more than one chicken breast and about as much as 10 large eggs!
Ingredients and Substitutions
To make this butternut squash curry with chickpeas, you will need the following ingredients (full quantities in the recipe card below):
- coconut oil - you can substitute with almost any vegetable oil such as avocado oil.
- onion
- garlic
- bell pepper - I used red bell pepper but feel free to use any color you'd like.
- butternut squash
- red curry paste
- coconut milk
- fish sauce - leave this out to make this dish vegan or vegetarian.
- lime - we use both lime juice and zest for maximum flavor.
- chickpeas - I use canned chickpeas for convenience. If using chickpeas that you cooked from scratch, use about 1 + ⅔ cups.
- basil leaves
Butternut squash red curry is completely customizable. Feel free to add in you favorite veggies. I like to throw in snap peas, green beans, broccoli, and/or cauliflower.
How to Make the Best Butternut Squash Curry with Chickpeas
- Sauté aromatics. Heat oil in a large skillet over medium-high hear until the oil sizzles, about 1 minute. Add onion, garlic, and bell pepper and sauté until tender, about 3-4 minutes.
- Add butternut squash. Add butternut squash and curry paste. Stir well until evenly combined and cook for 2 minutes.
- Add liquid ingredients and simmer. Add coconut milk, fish sauce, lime zest, and lime juice. Stir well to combine and bring the sauce to a boil. Reduce to medium heat and let the sauce simmer for 10-12 minutes until the butternut squash softens, stirring occasionally.
- Add remaining ingredients. Add chickpeas. Mix well and cook until heated through, about 2-3 minutes. Stir in basil leaves and cook for 1 minute.
- Serve. Serve immediately with coconut rice or basmati rice.
Recipe Tips and Tricks
- How to serve: Butternut squash curry with chickpeas tastes best when paired with Coconut Rice or Basmati Rice. I also recommend eating it with Garlic Naan Bread or Pita Bread.
- How to store: Keep leftover butternut squash curry with chickpeas in an airtight container in the refrigerator for up to four days.
- How to freeze: Portion curry into airtight freezer bags or airtight containers before freezing. Freeze for up to three months. When ready to eat, thaw it overnight or all day in the refrigerator before reheating.
- How to reheat: Reheat leftover curry in a covered saucepan over medium-low heat for about 10 minutes until warmed through. If the curry becomes too thick, add extra coconut milk, water, or chicken broth.
More Butternut Squash Recipes
- 20 Best Butternut Squash Recipes
- Roasted Butternut Squash Soup
- Air Fryer Butternut Squash
- Butternut Squash Mac and Cheese
- Curried Chickpea Stuffed Acorn Squash
- Roasted Butternut Squash and Cauliflower Soup
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Turkey Potato Chowder
Leftover turkey potato chowder is a creamy, savory, and delicious soup that is loaded with lean protein. Made with both leftover turkey and mashed potatoes, it's the perfect way to transform holiday leftovers into something new and delicious in under 30 minutes. This thick, filling, and flavorful turkey potato soup is also made with just a few simple ingredients that you likely have stocked in your pantry and refrigerator. The best part? No one will know they're eating leftovers! It's that good.
Why You'll Love Turkey Potato Chowder
- You'll use holiday leftovers. Hands down, the best part about this turkey potato chowder is that it calls for leftover turkey and mashed potatoes. It's the perfect post-holiday soup to use up those delicious leftovers. And it means way less prep work.
- Super thick and creamy. A thick, creamy, savory, indulgent leftover turkey soup is the best kind. It's the ultimate comfort food! With ingredients like butter, flour, and cream, this soup is ultra comforting. And don't forget that you'll add mashed potatoes to the soup for even more comfort and creaminess.
- Incredibly fast and easy to make. Since we are throwing in a bunch of Thanksgiving leftovers, this turkey potato chowder is super easy to make, and it's ready in under 30 minutes. Plus, it's a one pot meal, so clean up is a breeze.
Ingredients and Substitutions
To make this delicious leftover turkey potato chowder, you will need the following ingredients (full quantities in the recipe card below):
- butter
- onion
- garlic
- all-purpose flour
- chicken stock - you can substitute this with vegetable stock.
- mashed potatoes - this is a great recipe to use leftover Creamy Mashed Potatoes, Garlic Mashed Potatoes with Sour Cream, or Mascarpone Mashed Potatoes.
- cooked turkey - this is a great recipe to use leftover turkey from a Roast Turkey or Slow Cooker Turkey Breast.
- corn - I used frozen corn, but you can use canned corn too. Just be sure to drain and rinse them first.
- half and half cream - you can substitute with whole milk or heavy cream, or a combination of the two.
- seasoning - Italian seasoning, salt, and pepper.
- toppings - feel free to add your favorite toppings such as cheddar cheese, green onions, or corn kernels.
This recipe is also versatile. Feel free to add in your favorite vegetables such as carrots, celery, or peas.
How to Make the Best Turkey Potato Chowder
- Sauté aromatics. Melt In a large stockpot or 5.5 quart Dutch oven, melt butter over medium-high heat, until it starts to bubble, about 1 minute. Add onion and garlic and sauté until soft and tender and starting to brown, about 3-4 minutes.
- Make roux. Add flour and mix well until evenly combined with the onion mixture and continue to cook for another minute. Pour in stock and Italian seasoning and mix well. Bring the mixture to a simmer, about 3-4 minutes.
- Add mashed potatoes and simmer. Add in mashed potatoes, and stir until all the potatoes have broken up. Let the soup simmer over medium heat for 8-10 minutes until thickened, stirring occasionally.
- Add turkey. Add turkey and half and half cream. Cook until heated through, about 3-5 minutes. Add turkey and half and half cream. Cook until heated through, about 3-5 minutes. Stir in corn and season with salt and pepper to taste.
- Serve. Ladle into bowls and top with shredded cheddar cheese and green onions, if desired.
Storing Instructions
- How to store: Keep leftover turkey potato chowder in the fridge in an airtight container. How long this recipe lasts depends on how fresh your leftover mashed potatoes and cooked turkey are. Expect to eat it within 1-3 days.
- How to reheat: Reheat on the stove over medium-low heat until warmed through. You may have to add a splash of water if thickened too much when stored.
- How to freeze: You can safely freeze this leftover turkey potato soup for up to three months, but the texture of the soup will change. Because of the potatoes and the cream in the soup, freezing will make it lose some flavor and become slightly grainy. Allow it to defrost overnight in the refrigerator before reheating.
More Leftover Turkey Recipes
- Creamy Turkey Orzo Soup
- Leftover Turkey Fried Rice
- Turkey Wild Rice Soup
- Leftover Turkey Stuffed Bell Peppers
- Turkey Tetrazzini with Spinach
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
25 Best Thanksgiving Leftover Recipes
When it comes to epic dinners, Thanksgiving just might rank at the very top. We literally spend hours planning the dinner, running errands in preparation for it, and cooking up a storm in the kitchen for days. Then, we end up with a lot of leftovers - which might just be the best part! If you are wondering how to transform those holiday leftovers into something new and delicious (rather than reheating the same turkey dinner for an entire week), then you have come to the right place! We are sharing 25 of our best and most popular Thanksgiving leftover recipes for everything from leftover turkey, leftover cranberry sauce, leftover mashed potatoes, and even mac and cheese.
Leftover Thanksgiving Turkey Recipes
Warm and cozy, creamy turkey orzo soup is wholesome, hearty, filling, and flavourful. Make this delicious one pot meal with leftover turkey in 30 minutes. One of my favorite ways to use Thanksgiving leftovers.
Leftover turkey fried rice with turkey, fluffy rice, scrambled eggs, vegetables, and classic Asian seasonings is a one skillet meal made in just 10 minutes.
Leftover Turkey Stuffed Bell Peppers
Leftover turkey stuffed peppers are a nutritious, wholesome and healthy dinner that you can throw together easily and quickly. A total crowd-pleaser and delicious Thanksgiving leftover recipe.
Turkey Tetrazzini with Spinach
Creamy leftover turkey tetrazzini with spinach is a simple, easy and delicious pasta recipe that is comforting, creamy and cheesy. It's a family favourite.
Leftover Thanksgiving Turkey Sandwich with Cranberry Sauce
Looking for comfort food in a hand-held serving? You got it! Put those leftovers to good use in this leftover Thanksgiving turkey sandwich with cranberry sauce.
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.
Turkey Enchiladas are a cheesy, filling, and comforting meal that is quick and easy to make using a handful of ingredients including leftover turkey.
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.
Quick easy buffalo turkey wraps with homemade buffalo sauce are flavorful, spicy, and delicious. A healthy lunch that will keep you full until dinner.
Creamy turkey gnocchi soup is the ultimate comfort food - creamy, rich, and delicious, made with good carbs, clean protein, and veggies in 25 minutes.
Coconut turkey curry is creamy, rich, and flavorful. This delicious curry is the perfect recipe to make when you have turkey leftovers, ready in 30 minutes!
This Leftover Turkey Salad is a creamy and filling salad that is quick and easy to make - and your new go-to recipe for using Thanksgiving leftovers!
Leftover Cranberry Sauce Recipes
These cranberry sauce oat bars are basically date squares made with cranberry sauce. Pretty genius right? These oat bars layers together a soft, chewy and buttery crust, tart yet sweet cranberry sauce, and crumbly pecan and oat topping. The best use of Thanksgiving leftovers!
Leftover Cranberry Sauce Muffins with Oat Streusel Topping
Don't throw away leftover cranberry sauce, instead create leftover cranberry sauce muffins with an oat streusel topping and enjoy for breakfast or dessert!
Cranberry Brie Bites are quick and easy to make with flaky puff pastry, gooey melty brie, and sweet cranberry sauce. The perfect holiday appetizer.
Cranberry Meatballs are sticky, sweet and tangy. These delicious bites are the perfect holiday appetizer, or a great way to use up leftover cranberry sauce.
Cranberry Hand Pies are buttery, flaky, and filled with leftover cranberry sauce. An easy, festive holiday dessert perfect for Thanksgiving or Christmas.
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.
This Cranberry Whipped Feta Dip is a festive, creamy appetizer that comes together in minutes with just a handful of simple ingredients.
This Cranberry Brie Grilled Cheese features the sweet and tart flavor of cranberry that pairs perfectly with the creamy, slightly funky flavor of brie.
Instant Pot Cranberry Sauce Chicken
Instant pot cranberry chicken is sweet, tart, savory, and delicious. Make this chicken dinner in the pressure cooker in just 30 minutes. So quick and easy!
Cranberry baked brie is a sweet and savory appetizer you need to try this holiday season. It's quick and easy, melty and gooey, and so delicious.
Leftover cranberry sauce smoothie is the perfect drink to make with holiday leftovers. Plus, this sweet and refreshing winter smoothie in ready in minutes.
Cranberry 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.
This Cranberry Sauce Parfait is a light, creamy, and delightful breakfast or dessert during the holidays. A great way to use leftover cranberry sauce!
Leftover Mashed Potatoes Recipes
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!
Leftover Mashed Potato Gnocchi
Give your Thanksgiving leftovers new life by turning them into easy and delicious homemade Leftover Mashed Potato Gnocchi!
Skillet shepherd's pie is a savoury and hearty traditional comfort food. With flavourful beef and fluffy potatoes, this cozy meal it will warm you up.
Mashed potato soup is one of the best ways to use up leftover mashed potatoes. It's creamy, cheesy, delicious, and ready in under 30 minutes.
This Mashed Potato Casserole elevates an ordinary batch of creamy mashed potatoes into something divine topped with cheddar, bacon bits, and green onions.
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 potato balls are a delicious appetizer that is crisp on the outside and soft, tender, and cheesy inside. Best way to use leftover mashed potatoes!
Baked Mashed Potato Spring Rolls
Baked mashed potato spring rolls combines the comforting flavours and textures of creamy mashed potatoes with a crisp crunchy layer of spring roll heaven.
Homemade Potato and Cheese Perogies
Homemade Potato and Cheese Perogies are comforting, delicious, and satisfying. These cheddar pierogi from scratch as easier to make than you think!
Ditch the ground lamb and enjoy this cozy Vegetarian Shepherd's Pie that uses a blend of perfectly seasoned mushrooms and lentils instead.
Sweet Potato Croquettes are delicious, flavorful, savory balls of mashed sweet potatoes, cheese, and seasoning - crisp outside and soft and tender inside.
Leftover Stuffing Recipes
This Leftover Stuffing Meatballs recipe is an easy way to turn leftover stuffing from your Thanksgiving dinner into delicious, tender meatballs!
Leftover Brussels Sprouts Recipes
Roasted Brussels Sprouts Pasta
Roasted Brussels Sprouts Pasta is creamy, cozy, and full of caramelized sprouts tossed in a garlic Parmesan sauce. A delicious and easy weeknight dinner.
Roasted Brussels Sprouts Salad
Roasted brussels sprouts salad with creamy potatoes, crispy string beans, tender brussels sprouts, is tossed in a delicious homemade dijon vinaigrette.
Leftover Mac and Cheese Recipes
Fried mac and cheese balls are crispy on the outside, creamy and cheesy on the inside, and have the perfect crunch. Best way to use leftover mac and cheese.
Planning Ahead?
If you are planning ahead for Thanksgiving leftovers, even before your Thanksgiving dinner, then try any of these recipes and make a big batch to ensure you have leftovers to use in these recipes.
- Turkey - Juiciest Whole Roast Turkey, Roasted Turkey Breast, Instant Pot Turkey Breast, Slow Cooker Turkey Breast, Asian Five-Spice Roast Turkey, Roasted Turkey Legs, or Soy Glazed Braised Turkey Breast with Five-Spice.
- Cranberry sauce - Make Ahead Cranberry Sauce, Baked Cranberry Sauce
- Mashed potatoes - Creamiest Mashed Potatoes, Garlic Mashed Potatoes with Sour Cream, Mascarpone Mashed Potatoes, Baked Mashed Potatoes, Brown Butter Mashed Potatoes, Cheddar Mashed Potatoes, Mashed Sweet Potatoes, or Healthy Mashed Potatoes.
- Mac and cheese - Baked Mac and Cheese, Stovetop White Cheddar Mac and Cheese, Spicy Mac and Cheese, Cauliflower Mac and Cheese or Butternut Squash Mac and Cheese.
More Popular Recipes
- 25 Leftover Rotisserie Chicken Recipes
- 50 Best Breakfast Ideas
- 25 Warm and Cozy Fall Soup Recipes
- 25 Best Thanksgiving Desserts
- 60 Best Chicken Recipes
- 25 Best Ground Beef Recipes
Did You Make Any of These Thanksgiving Leftovers?
Please leave a comment and rating below, and let me know what you thought of these Thanksgiving leftover recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
HUNGRY FOR MORE? Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram and Pinterest for more recipe updates.
Pumpkin Mascarpone Pie
Pumpkin mascarpone pie is a stunning and creative warm and cozy holiday dessert that is incredibly easy to make, totally delicious, and pure joy to consume. It's creamy, rich, and indulgent. Spend just minutes mixing the mascarpone cheese and pumpkin puree filling together with fall spices, then pour into a prepared pie crust, and bake. In fact, you may need to make two if you're serving guests at Thanksgiving or any fall dinner because this pie disappears quickly!
Why You'll Love Pumpkin Mascarpone Pie
- It's so easy. For this pumpkin mascarpone pie, you'll spend just 5 to 10 minutes making the batter and assembling the pie, and most of the time waiting for your pie to bake. If you're impatient, this might seem like a long time, but if you've got other things to do, it's perfect! Take that hour for yourself, tidy up the house, or catch up on your shows. Me? I like to meal prep while waiting for a long bake.
- Pumpkin plus mascarpone. Mascarpone cheese has a very high fat content, which gives it a silken, velvety texture. Combine that with canned pumpkin puree, and you've basically got yourself a decadent pumpkin cheesecake filling in this pumpkin pie. You'll love this flavor combination so much that you'll need to make it every holiday season!
- It's the perfect fall dessert. You might think fall is all about pumpkin spiced lattes, but that's just because you haven't tried this pumpkin spiced mascarpone pie. You'll love the seasonal fall leaf decorations, the burnt orange color, and the warm and cozy flavor.
Ingredients and Substitutions
To make this delicious fall pumpkin mascarpone pie, you will need the following ingredients (full quantities in the recipe card below):
- single pie crust - you can use homemade pie dough or make things easy with a store-bought pie crust.
- pumpkin puree - make sure you are using real pumpkin puree and not pumpkin pie filling.
- mascarpone cheese - This recipe works best with mascarpone cheese but you would substitute it for cream cheese for something similar.
- brown sugar - feel free to substitute with granulated sugar.
- pumpkin pie spice - you can substitute this with cinnamon.
- vanilla extract
- fresh lemon juice
- eggs
- salt
You will also need measuring cups and spoons, mixing bowl, and a 9-inch pie dish.
How to Make the Best Pumpkin Mascarpone Pie
- Combine ingredients. In a large mixing bowl, add pumpkin puree, mascarpone cheese, brown sugar, pumpkin pie spice, vanilla extract, lemon juice, eggs, and salt. Mix well with an electric hand mixer or whisk until smooth and evenly combined, about 1-2 minutes.
- Assemble the pie. Fit the uncooked pie crust on a 9-inch pie dish and slowly add in the pumpkin filling. Smooth out the top using the an icing spatula or the back of a spoon. Take the dough scraps and cut out the decorated leaves and place them on top of the filling.
- Bake. Bake the pie in a 350F preheated oven for 1 hour until set. Let cool completely and serve with whipped cream and if desired.
Recipe Tips and Tricks
- How to store: Keep this pumpkin mascarpone pie refrigerated like you would mascarpone cheese. For best results, cover the pie with plastic cling wrap or keep it stored in an airtight container. You can serve pumpkin mascarpone pie right out of the refrigerator, or you can let it rest at room temperature before serving. Both are delicious!
- How to freeze: You can also easily freeze this pumpkin mascarpone pie either before or after baking. Carefully wrap it tightly with plastic cling wrap and store upright inside a freezer bag or airtight container. If freezing before, thaw overnight in the refrigerator before baking as per recipe instructions. If freezing after, thaw overnight in the refrigerator before serving.
More Fall Pie Recipes
- 50 Best Fall Desserts
- Pumpkin Pie
- Mini Pumpkin Pies
- Classic Pecan Pie
- Braided Lattice Apple Pie
- Pecan Pie Bars
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Corn Casserole
Corn casserole is a comforting side dish that is creamy, savory, slightly sweet, and filling. Packed with corn in three forms - cornmeal, whole corn kernels, and creamed corn - this classic Thanksgiving holiday side has a fluffy cornbread base with a pudding-like texture and corn kernels throughout. It's so delicious, cozy, and flavorful that you don't have to wait for the holidays to make this one. Enjoy it any time of year!
Why You'll Love Corn Casserole
- It's loaded with corn. If you love corn, you'll love this side dish. It's made with cornmeal, whole corn kernels, and creamed corn for a comforting meal that is so satisfying.
- The creamiest casserole. With key ingredients like butter, sour cream, heavy cream, and eggs, this corn casserole is has a creamy pudding-like texture with a fluffy cornbread base and corn kernels mixed throughout. It has the best texture.
- There likely won't be leftovers. This creamy corn casserole is known to be a hit at weeknight dinners and special gatherings. Guests young and old are known to love it-and even picky eaters will be surprised.
Ingredients and Substitutions
To make this creamy corn casserole, you will need the following ingredients (full quantities in the recipe card below):
- corn muffin mix - you can use an 8-oz. box of store-bought corn muffin mix, or make it homemade with all-purpose flour, yellow cornmeal, sugar, baking powder, and salt.
- whole corn kernels
- creamed corn - or substitute with 2 cups frozen corn (thawed).
- eggs
- heavy cream
- sour cream
- avocado oil - you can also substitute with melted butter.
You will also need measuring cups and spoons, mixing bowls, and a 9x13 casserole pan.
How to Make the Best Corn Casserole
- Make the corn muffin mix. In a large mixing bowl, make the corn muffin mix by combining flour, cornmeal, sugar, baking powder, and salt. Whisk together until evenly distributed and set aside.
- Combine wet ingredients. In a medium mixing bowl, whisk well to combine the wet ingredients including canned corn kernels, creamed corn, eggs, heavy cream, sour cream, and oil.
- Add wet ingredients to dry ingredients. Pour the wet mixture into the corn muffin mix and mix well using a rubber spatula until smooth and no dry ingredients are visible.
- Bake. Pour the batter into a 9x13-inch casserole dish and bake in a 350F preheated oven for 55-60 minutes until golden brown and fully set. A toothpick inserted into the center should come out clean. Optionally, sprinkle the corn casserole with cheddar cheese and bake for another 10-15 minutes until the melted cheese is bubbly.
- Serve. Let cool for 10 minutes and serve warm or at room temperature.
How to Serve
Creamy corn casserole is the perfect side dish to serve along roast chicken, roast turkey, or roast pork.
Feel free to add some nutritious sides like roasted potatoes, broccoli, carrots, brussels sprouts, or green beans for a complete meal. It also pairs well with stuffing, mashed potatoes, gravy, and biscuits.
Recipe Tips and Tricks
- How to store: Allow the corn casserole to cool to room temperature (to prevent any condensation from making it soggy), then store covered with plastic cling wrap in the refrigerator for 3-4 days (or transfer to an airtight container).
- How to reheat: Corn casserole reheats really well. Reheat in a 300 F preheated oven for about 10 minutes until warmed through.
- Make it your own: Consider customizing your creamy corn casserole with your favorite green vegetable or cheese! I recommend green onions. And while cheddar cheese is a favorite, pepper jack and Monterey jack are also great options.
More Corn Recipes
- Creamy Mexican Corn Soup
- Mexican Street Corn Salad
- Cornbread Muffins
- Creamy Pumpkin and Corn Chowder
- Rosemary Cornbread
- Mexican Street Corn (Elote)
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Cream of Mushroom Soup
Cream of mushroom soup is thick, creamy, and comforting. Loaded with mushrooms that are sautéed with onions, garlic, and fresh thyme, then simmered in stock with cream, this soup is flavorful, satisfying, and cozy. The best part? It takes less than 45 minutes to make and uses mostly ingredients that you'll have lying around in your pantry and refrigerator. Plus, it's easy to make ahead, freezer-friendly, and reheats well. So much better than a can of store-bought soup!
Why You'll Love Cream of Mushroom Soup
- It's creamy and comforting. There's nothing quite like a creamy soup to satisfy your soul. This cream of mushroom soup features a base that is made creamy with cream and the mushrooms itself. Plus, you can make it as thick and creamy as you'd like but the amount of time you decide to simmer the soup.
- Loaded with mushrooms. Mushrooms are the underdog of superfoods. Although people like to rave about kale or blueberries, mushrooms are one of the most healing, nutrient-providing foods we can eat. They are low in calories, promote heart health, and are even proven to help fight cancer. Plus, their earthy and nutty flavor really shines in this soup as it is intensified from a little heat in the pan.
- It's easy to make. The best part about this one pot soup recipe is that it is easy to make. Just throw in your ingredients, sauté a little here and there, and let the soup simmer until it's ready. Sure it takes a little more time than heating up a store-bought can of mushroom soup, but it's so much better and tastier.
Ingredients and Substitutions
To make this easy homemade cream of mushroom soup, you will need the following ingredients (full quantities in recipe card below):
- butter
- onion
- garlic
- mushrooms - you can use either white mushrooms or brown mushrooms (crimini mushrooms), or a combination of the two.
- thyme
- all-purpose flour
- vegetable stock - or substitute with chicken stock.
- salt and pepper
- heavy cream - you can also substitute this with half and half cream. Note that the soup will be lighter and not as creamy. I would not recommend substituting with milk or water otherwise the soup will be too watery.
You will also need measuring cups and spoons and a large stockpot or 4 qt. Dutch oven.
How to Make the Best Cream of Mushroom Soup
- Sauté aromatics. Melt butter in a large stockpot or 4 qt. Dutch oven over medium-high heat and melt until it starts to bubble, about 1 minute. Add onion and garlic and cook until soft and tender, about 3-4 minutes.
- Cook mushrooms. Add mushrooms and thyme. Stir well to cook evenly until tender, about 8-10 minutes.
- Add stock and simmer. Stir in flour and mix well until evenly combined and thickened, about 1 minute. Pour in stock and season with salt and pepper, to taste. Mix well and bring the mixture to a simmer. Let it simmer over medium heat for 10-15 minutes until thickened to desired consistency, stirring occasionally.
- Add cream and puree. Stir in heavy cream and continue to simmer until thickened to desired consistency, about 5 minutes. Optionally, transfer half of the soup into a food processor or blender. Return the blended soup back into the pot.
- Serve. Serve as it or with a side of toasted ciabatta bread, croutons, or crusty bread on the side.
Storing Instructions
- How to store: Store leftover cream of mushroom soup covered with the lid in the cooking pot or transfer to an airtight container and store in the refrigerator for up to 3-4 days.
- How to freeze: Cream of mushroom soup tastes best fresh or the next few days. You can freeze it in an airtight container or freezer bag for up to 3 months, but the texture and flavor might not be as good as the day you made it. When ready to serve, thaw frozen soup overnight in the refrigerator. If you can't wait, heat it on the stove over low heat in a covered pan until defrosted.
- How to reheat: Reheat cold soup over the stovetop on medium-low heat until warmed through, about 5 minutes. If it becomes too thick, add a splash of water or stock to thin it out.
More Soup Recipes
- 60 Best Soup Recipes
- Vegetarian Mushroom Barley Soup
- Light Cream of Broccoli Soup
- Lemon Chicken Orzo Soup
- Creamy Tomato Potato Soup
- Split Pea Soup
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Bacon Cheddar Cheese Ball
This Bacon Cheddar Cheese Ball is an easy to make appetizer and delicious showstopper at holiday parties, game day, or any family gathering. It's creamy, cheesy, and nutty, and loaded with bacon, cheddar cheese, green onions, and pecans on the inside and coated on the outside for so much flavor. With the best texture, this cheese ball is creamy inside and crunchy outside. The best part? It's made with just a handful of simple ingredients and minimal prep time.
Why You'll Love Bacon Cheddar Cheese Ball
- A no-bake cheesy appetizer. One of the best parts about this appetizer is that you don't need to bake anything - unless you're cooking the bacon from scratch. Making appetizers is notoriously tedious and time-consuming, with lots of batches coming in and out of the oven. Not this time! This cheese ball requires minimal prep.
- Delicious and loaded with flavor. Who doesn't want to bite into a cheese ball packed with bacon, cheddar, pecans, and green onions? It's the perfect combination of flavors and textures. Creamy, cheesy, and nutty.
- Easy to make ahead. Whether you're serving this cheese ball for game day or as a holiday appetizer, it's a go-to appy to make because you can prepare it ahead of time and simply take them out of the fridge when you're ready to eat them.
Ingredients and Substitutions
To make this easy bacon cheddar cheese ball, you will need the following ingredients (full quantities in the recipe card below):
- cream cheese
- sour cream
- garlic powder
- black pepper
- cheddar cheese - feel free to use any type or combination of shredded cheese. I used a Tex Mex shredded cheese blend.
- green onions
- bacon
- pecans - feel free to substitute with chopped walnuts if you prefer.
- poppy seeds
Plus, this appy is totally customizable and you can add in your favorite toppings. Some common ingredients to include are ranch dressing, diced bell peppers, or hot sauce.
How to Make the Best Bacon Cheddar Cheese Ball
- Combine ingredients. In a large mixing bowl, combine cream cheese, sour cream, garlic powder, and black pepper with a hand mixer until smooth and well combined. Stir in half of the cheddar cheese, green onions, bacon, and pecans. Set the other half aside on a plate. Mix with a spatula until evenly distributed.
- Shape. Add the cheese mixture onto a clean cutting board and use your hands to shape it into a ball. To prevent the cheese from sticking too much, apply some oil to your hands or wear disposable gloves.
- Refrigerate. Cover the cheese ball with plastic cling wrap and refrigerate for at least 30 minutes, allowing it to firm up a bit if needed. I placed the cheese ball wrapped in plastic wrap in the freezer for 15 minutes to save time.
- Add topping. In a medium bowl, whisk together the remaining half of the cheddar cheese, green onion, bacon, pecans and poppy seeds until evenly mixed. Roll the chilled cheese ball in the mixture until all sides are coated. Gently press it into the cheese ball to stick if needed.
- Serve. Serve immediately with crackers or store (wrapped in plastic wrap) in the refrigerator for up to a week.
Recipe Tips and Tricks
- How to serve: I recommend serving this cheese ball with crackers or veggies, on a larger cheese board, or alongside a charcuterie board. It also tastes great with crostini, salami, and apple slices!
- How to store: Wrap the bacon cheddar cheese ball tightly with plastic cling wrap and refrigerate for up to one week. Keep in mind that they bacon will lose its crispiness and become softer the longer it sits in the fridge.
- How to freeze: You can freeze it before rolling them in the outer coating mixture. Instead of chilling in the refrigerator, just freeze the tightly wrapped cheese ball, and place into a freezer bag. Freeze for up to 1 month. When ready to serve, allow it to thaw overnight in the refrigerator, coat, and serve.
- Change the size: I made a traditional large cheese ball as a shareable dip. You could totally switch things up and make a mini bite-sized cheese balls, as big or as small as you wish. If you're feeling creative, you can even try to form them into different shapes. For a bite-sized option, I recommend making them ½ to 1 inch in diameter-the perfect size to pop in your mouth with a cracker.
More Cheese Appetizers
- Marinated Mozzarella Balls
- Whipped Feta
- Baked Spinach Dip
- Fried Mac and Cheese Balls
- Queso Mexican Cheese Dip
- Whipped Ricotta Dip
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Mashed Butternut Squash
Mashed butternut squash is the perfect side dish for fall - creamy, smooth, and delicious. In-season winter squash is blended with butter and cream, sweetened with maple syrup, and seasoned with pumpkin pie spice for a the perfect balance of sweet and savory fall flavors. The best part? This butternut squash mash is easy to make with less than 10 minutes of actual effort.
Why You'll Love Mashed Butternut Squash
- Made with healthy butternut squash. Butternut squash is the star of the show. In addition to its sweet, nutty flavor, butternut squash contains tons of vitamins, minerals, fiber, and antioxidants. So, this mashed butternut squash tastes phenomenal and does wonders for your health, too.
- It's so easy to make. Although you will need to set aside an hour of baking time, you only need to give this recipe 10 minutes of your attention to make it. When you consider that you could spend the other hour doing something else, this is a relatively quick dish!
- It's bursting with fall flavors. The butternut squash lends a lot of flavor to this mashed butternut squash-but it doesn't end there. Olive oil, butter, and heavy cream add indulgent flavors while maple syrup and pumpkin pie spice shake things up.
Ingredients and Substitutions
To make this easy mashed butternut squash, you will need the following ingredients (full quantities in recipe card below):
- butternut squash - in this recipe, we roast butternut squash and turn it into a puree. You can also substitute with 1 and ¼ cups butternut squash puree to cut on the cooking time and spend less than 10 minutes to make this.
- butter
- heavy cream - can substitute with half and half.
- maple syrup - this is optional, for some extra sweetness. You can also use brown sugar.
- salt and pepper
- pumpkin pie spice - you can also substitute with ground cinnamon.
- chili powder - optional, to sprinkle on top for a kick.
You will also need measuring cups and spoons, mixing bowl, and a potato masher or hand mixer.
How to Make the Best Mashed Butternut Squash
- Cook the butternut squash. Cut 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 in a 350F preheated oven for 1 hour or until very tender.
- Mash the butternut squash. Scoop out the flesh of the butternut squash and place in a large mixing bowl. With a potato masher or an electric hand mixer on low, mix 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.
- Combine ingredients. Add butter, heavy cream, maple syrup, salt, pepper, and pumpkin pie spice to the bowl. Stir to combine.
- Serve. Serve warm with a sprinkle of chili powder on top (optional, for a spicy kick).
How to Serve
Mashed butternut squash is one of those fall side dishes that you can serve with almost any meal. For a complete meal, try pairing it with:
- Dutch Oven Whole Roast Chicken
- Roasted Turkey Breast
- Honey Glazed Roast Pork
- Slow Cooker Turkey Breast
- Stovetop Mac and Cheese
Storing Instructions
- How to store: Keep leftover mashed butternut squash in an airtight container in the fridge for up to five days. You can also freeze this side dish for up to three months.
- How to reheat: Reheat cold mashed butternut squash in a covered, microwave-safe container on low heat in the microwave. Heat in 20 to 30-second intervals, stirring in between. You can also reheat it on the stovetop over medium-low heat until warmed through.
More Butternut Squash Recipes
- 20 Easy Butternut Squash Recipes
- Roasted Butternut Squash Soup
- Butternut Squash Quesadillas with Chicken
- Stuffed Butternut Squash with Wild Rice
- Roasted Butternut Squash
- Butternut Squash Galette
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Baked Mediterranean Pasta
Baked Mediterranean pasta is simple, flavorful, and vibrant. Tender pasta is tossed in an olive oil based pasta sauce with fresh tomatoes, artichoke hearts, and olives, then topped with mozzarella cheese and baked to crispy, melty perfection. The best part? This pasta bake is incredibly easy to make and ready in less than 45 minutes. It's a perfect recipe for busy weeknights, but fancy enough for a dinner party. It's a dish that everyone will be reaching over for seconds.
Why You'll Love Baked Mediterranean Pasta
- Mediterranean flavors abound. I love anything with artichokes and olives-and this baked pasta is no different. Add in some tomatoes, garlic, mozzarella, lemon, and high-quality olive oil, and you have the best Mediterranean pasta bake ever. It's a pasta casserole loaded with flavor.
- Plenty of nutrients. This pasta is also loaded with nutrients. Olives boast nutrients and antioxidants, including vitamin E, and they're proven to support bone health, skin health, and your immune system! Similarly, artichokes are loaded with nutrients like potassium, fiber, vitamin C, magnesium, and folate. And don't get me started on the fresh tomatoes and garlic.
- Can be Mediterranean diet approved. Although, regular pasta isn't on the Mediterranean diet, the good veggies we include are. And, if you substitute with whole grain pasta, then this recipe is completely Mediterranean diet approved.
Ingredients and Substitutions
To make this delicious baked Mediterranean pasta, you will need the following ingredients (full quantities in the recipe card below):
- pasta - I used rotini pasta, but feel free to use any shape that you have on hand. A longer pasta such as linguine or spaghetti also work well.
- olive oil
- onion
- garlic
- cherry tomatoes - feel free to use grape tomatoes as a substitute.
- seasoning - Italian seasoning, salt, and pepper.
- artichoke hearts
- kalamata olives
- bocconcini - also known as mozzarella balls. You can also substitute this with 1 cup of grated mozzarella.
- fresh parsley - optional, to garnish on top.
This Mediterranean pasta bake is totally customizable. Feel free to add other ingredients that will complement the Mediterranean flavors here such as spinach, sun-dried tomatoes, and feta.
How to Make the Best Baked Mediterranean Pasta
- Cook pasta. Bring a large pot of salted water to a boil over medium high heat. Add pasta and cook until al dente (fully cooked but still firm) according to package directions, about 6-8 minutes. Drain well and set aside in the pot.
- Sauté aromatics. While the pasta is cooking, heat oil in a large skillet oven over medium-high heat until the hot oil sizzles, about 2 minutes. Then, add onion and garlic and cook until tender, about 3-4 minutes
- Add tomatoes. Add tomatoes and season with Italian seasoning, salt, and pepper. Stir well and cook for 1-2 minutes until the tomatoes have slightly softened.
- Add remaining ingredients. Add cooked pasta, artichoke, and olives and toss well to coat. Transfer the pasta into a 9x13-inch casserole pan and top with mozzarella balls.
- Bake. Bake in a 375F preheated oven for 20-25 minutes until the melted cheese is golden brown. Let cool for 15 minutes, then garnish with fresh parsley and serve with fresh Parmesan if desired.
Recipe Tips and Tricks
- How to store: Keep leftover Mediterranean baked pasta in the fridge for up to four days. Store it in an airtight container or wrap the casserole pan with plastic wrap or aluminum foil.
- How to freeze: Pasta casseroles are incredibly freezer-friendly! So, pre-portion your pasta bake. Then wrap each piece in aluminum foil or plastic wrap (or place each one in an airtight container). It will last in the freezer for up to three months.
- How to reheat: If frozen, that the pasta overnight in the refrigerator. Then, bake it in a 375F preheated for 20 minutes until warmed through.
More Pasta Recipes
- 40 Best Pasta Recipes
- Pasta Bake with Sausage (Baked Ziti)
- Shrimp Fettuccine Alfredo Pasta Bake
- Ground Turkey Pasta Bake
- Mediterranean Baked Shrimp Orzo
- Pesto Penne Pasta
- Cacio e Pepe
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
40 Best Thanksgiving Main Dishes
The centrepiece on every Thanksgiving holiday dinner spread has to be a show-stopping main dish. Whether you are going for a traditional Thanksgiving whole roast turkey for a large gathering this year, or hosting something smaller with turkey breast or whole chicken as the main, or looking for a Thanksgiving entree that is plant-based, vegetarian, or just not turkey, we have got you covered. We are sharing over 40 most popular and best Thanksgiving main dishes from turkey, chicken, vegetarian Thanksgiving mains, and anything else you can think of that is just not turkey (like beef, lamb, or pork).
Thanksgiving Turkey Main Course
Best and Juiciest Roast Turkey
The best and juiciest roast turkey cooks faster that traditional methods and requires no brining. It's so tender and juicy every time. And use the giblets and drippings to make delicious homemade turkey gravy.
Asian five-spice roast turkey is tender and juicy, marinated with a delicious flavourful Asian rub and has a crispy brown skin. The perfect holiday dinner.
Instant pot whole turkey is a tender, juicy, and delicious holiday main. Ready in under 2 hours, it's the fastest and easiest way to cook a whole turkey!
Easy Juicy Roasted Turkey Breast
Easy juicy roasted turkey breast is the perfect holiday dinner, minus the headache…tender meat, crispy skin, and a layer of roasted onions. Serve it with easy 2-ingredient gravy made with the drippings.
Soft, tender and juicy slow cooker turkey breast with the crispiest skin and fresh fall herbs is the easiest way to cook a turkey this holiday season. Serve it with make ahead cranberry sauce.
Instant pot turkey breast is the most tender and juicy turkey you'll ever try. It's so easy to make in the pressure cooker and requires little prep.
This Sheet Pan Thanksgiving Dinner is the easiest way to serve a small turkey dinner with sides. Ready in just an hour and half, this will change your life!
Instant pot turkey roast with homemade gravy is easy to prepare in minutes, the fastest way to cook turkey, and delivers flavorful, juicy, tender turkey.
Tender juicy Asian sesame soy turkey roast is a creative take on a holiday classic, packed with sweet, salty, and savoury umami flavours in every bite.
Soy Glazed Braised Turkey Breast with Five-Spice
Soy glazed braised turkey breast with Asian five-spice is moist, tender, succulent and the juiciest turkey ever with browned and crispy skin. So flavourful. Serve it with delicious cornbread stuffing.
Roasted Turkey Legs with Vegetables
Tender, succulent and flavourful, easy roasted turkey legs with crispy skin and vegetables is a complete wholesome turkey dinner and family favourite. It's perfect over a side of creamy mashed potatoes.
Instant pot turkey thighs are tender, juicy, and delicious. Perfect for a small holiday dinner or weeknight dinner with little effort and 10 minutes prep.
Chicken Main Course for a Smaller Thanksgiving
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.
Apple Cider Chicken with Butternut Squash
One of my favourite chicken 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.
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.
Creamy Chicken Roulade with Spinach and Mushrooms
Give your chicken breasts an upgrade by stuffing them to make fancy, juicy chicken roulade with spinach and mushrooms topped with a creamy alfredo sauce. Serve it over spaghetti alfredo with spinach and mushrooms.
Instant pot whole chicken with gravy is tender, juicy, and flavorful. It's the fastest way to cook a whole rotisserie chicken for dinner in just 40 minutes.
Greek Lemon Garlic Whole Roast Chicken
Easy Greek lemon garlic whole roast chicken is tender, juicy and succulent with the crispiest skin. Prep this flavourful one pan meal in just 15 minutes.
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.
Slow cooker whole chicken is soft and tender and literally falls off the bone. It is the easiest way to cook a rotisserie chicken with a few minutes prep. Shred it and use it in lemon chicken orzo soup, 30-minute BBQ chicken pizza, or baked pasta with chicken.
Roasted Balsamic Chicken with Cranberries
If you're scrambling to figure out dinner with less than 30 minutes on hand, this sweet and tangy roasted balsamic chicken with cranberries will save the day. Serve with some creamy mashed potatoes or garlic mashed cauliflower.
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.
Vegetarian Thanksgiving Main Course
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!
Butternut squash lasagna is a delicious, warm and cozy vegetarian lasagna to make this fall when the your family is craving major comfort food this fall.
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.
Spinach and Tomato Vegetarian Lasagna
Take comfort food to another level with the best creamy spinach and tomato vegetarian lasagna. You won't even miss the meat!
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.
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!
Thanksgiving Main Courses That Aren't Turkey
Easy holiday glazed baked ham is juicy, succulent and flavourful, coated in a brown sugar honey glaze with and baked until caramelized and golden brown.
Homemade roast beef is roasted on high heat and slow cooked on low heat for the best texture - browned crust on the outside and tender, moist, juicy inside.
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.
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.
Quick easy roasted pork tenderloin with sauce is juicy, tender, and flavorful. Ready in 30 minutes, it's perfect for busy weeknights or a holiday dinner.
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 and a classic French Canadian dish on Christmas eve.
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.
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.
This hearty classic meatloaf with a caramelized glaze will nourish your body and soul. Feed the whole family with a simple yet flavourful classic.
Air Fryer Lamb Chops with Dijon Garlic Marinade
Juicy, tender, and delicious 18-minute air fryer lamb chops is marinated in a dijon sauce and will change the way you cook lamb forever.
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.
This delicious garlic and herb-crusted rack of lamb is tender, juicy, and flavourful. It is surprisingly quick and easy to make at home in about 30 minutes.
There's nothing better than a classic Pot Roast for Sunday Dinner. It's hearty, wholesome, and filling comfort food that can feed the whole family.
Tips for a Stress-Free Thanksgiving Dinner
- Plan your menu ahead of time. You can prepare some of these dishes in advance. Some can be frozen and reheated from frozen, others can be made and stored in an airtight container for a few days at room temperature or in the refrigerator. Check individual recipe for full make ahead instructions.
- Prep your ingredients as much as possible. Once you have decided the main dish that you will be serving (and all the other dishes), prepare as much as you can in advance. Whether that is chopping vegetables, marinating meat, or throwing together a salad. You can store all the prepared ingredients in airtight containers in the refrigerator.
- Set the table the night before. Take out the fancy holiday dinnerware, flatware, glasses, placemats, and napkins and set the table the night before. It's one less thing to worry about on Thanksgiving.
More Thanksgiving Recipes
Once you have figured out the main dish that you will be serving on your Thanksgiving dinner menu, start planning the appetizers, sides, and dessert. Find everything you need in my most popular holiday recipes:
- 30 Best Thanksgiving Appetizers
- 50 Best Thanksgiving Side Dishes
- 20 Thanksgiving Soup Recipes
- 25 Best Thanksgiving Desserts
- 15 Thanksgiving Bread Recipes
- 15 Thanksgiving Salad Recipes
Did You Make Any of These Thanksgiving Main Dishes?
Please leave a comment and rating below, and let me know what you thought of these Thanksgiving main dishes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
HUNGRY FOR MORE? Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram and Pinterest for more recipe updates.
Pumpkin Bread
Pumpkin bread is fluffy, moist, and delicious. If you love pumpkin spice and everything nice, then you need to try this classic fall loaf cake. It's loaded with real pumpkin and seasonal spices like cinnamon and ginger for major warm and cozy vibes. Although it's typically served in season at the height of fall, this pumpkin bread is a crowd-pleaser all year long. Since this spiced pumpkin bread leaves kids and adults happy, it's the perfect recipe to make for dessert at a holiday dinner, as a school snack, or for a holiday brunch.
Why You'll Love Pumpkin Bread
- It's the epitome of pumpkin season. Spiced pumpkin bread is the perfect fall recipe, whether you're eating it for breakfast, as a snack, or after dinner. Made with canned pumpkin puree and pumpkin spice, it's loaded with fall flavors!
- Pumpkin puree adds more than just flavor. If you're a fan of baking, you know that fresh vegetables like zucchini, eggplant, or carrots have the potential to transform the texture and moisture of baked goods (like in Zucchini Muffins and Spiced Carrot Muffins). Pumpkin puree works the same way! It adds a nice density and moisture without sacrificing fluffiness or texture.
- It's a definite crowd pleaser. If you bring this pumpkin bread out of the house, you can rest assured none of it is coming back home. Kids and adults are both known for falling in love with it. It's the perfect recipe to pack as a school snack or along a healthy lunch for work.
Ingredients and Substitutions
To make this easy pumpkin bread, you will need the following ingredients (full quantities in the recipe card below):
- all-purpose flour
- baking soda + baking powder
- brown sugar - feel free to substitute with granulated if you don't have brown sugar.
- pumpkin spice spice - or substitute with ground cinnamon.
- ground ginger - optional, if you are not using pumpkin pie spice.
- salt
- pumpkin puree
- vegetable oil - you can use any vegetable oil such as avocado oil or melted coconut oil. You can use melted butter instead of for a more buttery flavor.
- eggs
You can customize this pumpkin bread by adding in up to 1 cup of chocolate chips, pecans or walnuts, or dried cranberries.
You will also need measuring cups and spoons, mixing bowls, and. 1 lb. loaf pan or 5x9-inch loaf pan.
How To Make The Best Pumpkin Bread
- Combine dry ingredients. In a large mixing bowl, combine all the dry ingredients including flour, baking soda, baking powder, sugar, pumpkin pie spice (or cinnamon and ginger), and salt. Whisk together until evenly distributed and set aside.
- Combine wet ingredients and add to dry ingredients. In a medium mixing bowl, whisk together all the wet ingredients including pumpkin puree, oil, and eggs until smooth. Pour the wet mixture into the dry mixture and mix together using a rubber spatula until just combined and no dry ingredients are visible. Overmixing will make the bread denser and firmer.
- Bake. Lightly grease a 9x5-inch pan (1 lb. loaf pan) with cooking oil spray, and pour in the batter, smoothing out the top with the back of a spoon. Bake in a 350 F preheated oven for 55-60 minutes on the bottom rack of the oven (to prevent too much browning) until golden brown and a toothpick inserted into the center of the cake comes out clean. Let cool for 10-15 minutes, then invert to remove the loaf. Serve warm or at room temperature.
- Serve. You can eat leftover pumpkin bread at room temperature, drizzled in honey or cream cheese icing. It also tastes great with coffee and tea or served warm over ice cream.
Storing Instructions
- How to store: Pumpkin bread is best kept at room temperature in an airtight container or wrapped tightly in aluminum foil for up to 2-3 days. This will keep the pumpkin bread fresh and moist. You can also extend the life of the pumpkin bread by storing it in the refrigerator. Allow it to cool to room temperature first, then cover tightly with plastic wrap to retain moisture. Store in the refrigerator for up to one week.
- How to freeze: Once cooled to room temperature, wrap the whole pumpkin bread (or individual slices) in plastic cling wrap and place into a freezer bag. Freeze for up to three months. Thaw frozen pumpkin bread by transferring them into the refrigerator overnight.
More Pumpkin Recipes
- Small Batch Chocolate Chip Pumpkin Bread
- No Bake Pumpkin Cheesecake
- Pumpkin Chocolate Chip Cookies
- Pumpkin Energy Bites
- Creamy Pumpkin Hummus
- Mini Pumpkin Pies (Small Batch)
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Green Bean Casserole
Green bean casserole is a classic holiday side dish that we serve every year. It's packed with fresh green beans tossed in a delicious creamy mushroom sauce, and topped with crispy fried onions. It's cozy, creamy, and so comforting. With the best flavors and texture, don't expect to see any leftovers with this one!
Why You'll Love Green Bean Casserole
- A classic comforting side dish. This green bean casserole gives me all the holiday feels. It's a classic side dish that we serve almost every year on our Thanksgiving dinner menu alongside Roast Turkey. But you can serve it anytime you are craving something comforting and delicious. I mean, nothing is better than a warm creamy sauce over vegetables.
- Green beans and mushrooms. These two superfoods balance out the heavy cream in this recipe by adding nutrients and fiber! Mushrooms are known to help strengthen your immune system and manage blood pressure, and green beans are packed with antioxidants. Get some vitamins into your diet with this delicious side dish.
- The crispiest fried onion topping. Although some people might want to skip this final garnish-my advice is don't. These crispy, crunchy fried onions add the perfect texture and crunch to compliment the cooked veggies in this green bean casserole.
Ingredients And Substitutions
To make this easy green bean casserole, you will need the following ingredients (full quantities in the recipe card below):
- green beans
- butter
- onion
- mushrooms
- salt and pepper
- garlic
- all-purpose flour
- heavy cream - or you can substitute with half-and-half.
- Italian seasoning - or you can substitute with dried thyme or oregano.
- cayenne pepper - this is optional, if you want to add a spicy kick.
- Parmesan cheese
- French fried onions - feel free to make your own or use store-bought. I used French's crispy fried onions.
You will also need measuring cups and spoons, a large pot, skillet, and a 9x13-inch casserole pan.
How To Make the Best Green Bean Casserole
- Blanch green beans. In a large pot of boiling water, add green beans and blanch until slightly softened yet still bright green, about 5 minutes. Rinse green beans under running cold water to cool off and drain in a colander. Set aside.
- Sauté aromatics. In a large skillet, melt butter over medium-high heat for 1 minute. Add onion and mushrooms and season with salt and pepper. Sauté, stirring occasionally, for 5-7 minutes until nicely browned on all sides. Add garlic and cook until fragrant, about 1 minute. Stir in flour until evenly combined and cook for another minute.
- Make the sauce. Add heavy cream, Italian seasoning, cayenne (if using), and Parmesan cheese. Stir well and bring the sauce to a simmer. Reduce heat to medium and keep stirring until thickened to the desired consistency, about 5-7 minutes. Turn off the heat and set aside.
- Assemble and bake. Place green beans in a 9x13-inch casserole pan and pour cream sauce evenly on top. Bake in a 350 F preheated oven until golden brown, about 25 minutes. Sprinkle fried onions on top and bake for another 5 minutes until crispy. Let cool for 5-10 minutes and serve warm.
Recipe Tips and Tricks
- Add the fried onions at the right time: If you let the fried onions sit on top of the casserole for too long, the steam will make them soggy. Preserve its crispiness by waiting to add them until the last minute.
- Avoid a soggy casserole: First, do not overcook your beans. Then, make sure they're completely drained and as dry as possible. If your beans are partially frozen or not drained, the excess water will make your casserole soggy and wet.
- How to store green bean casserole: Keep leftover casserole (if there is any!) covered tightly with plastic cling wrap in the casserole pan or in an airtight container for 3-4 days in the refrigerator. Try to store the crunchy toppings separately, if possible.
More Holiday Side Dishes
- Roasted Garlic Green Beans
- Nutty Green Beans
- Sautéed Garlic Green Beans
- Sweet Potato Casserole with Pecans
- Creamy Brussels Sprouts Bake
- Honey Roasted Carrots
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Fall Harvest Salad with Butternut Squash and Apple
Fall harvest salad with roasted butternut squash and apple is the only salad recipe you will need this fall and winter. Loaded with roasted butternut squash, fresh crisp apples, bright pomegranate seeds, toasted pumpkin seeds, and tangy feta cheese, this fall salad is tossed with kale and a delicious homemade apple cider vinaigrette. It's healthy, wholesome, nourishing, and filling. Plus, it's a gorgeous and colourful salad to put on your holiday table this year.
Why You'll Love Fall Harvest Salad
- Packed with fresh fall flavors. October's harvest is one of my favourites in the whole year. Butternut squash give this fall harvest salad a smooth and buttery feel, apples add a crunchy freshness, pomegranate adds a tangy kick, pumpkin seeds add some depth, and kale just brings it all together. These ingredients are just meant to be put together, I mean, even mother nature thinks so! Why else do they grow during the same time of the year?
- A delicious homemade apple cider vinaigrette. We always think homemade salad dressings are the way to go - they are easy, quick, and healthier than store-bought (no artificial flavors, preservatives, or filler ingredients). Plus, whenever we do buy dressing, it just sits around half used in the fridge until it expires. By making it fresh, you can make just the amount that you need.
- Serve it warm or cold. You can serve this fall salad warm with freshly roasted butternut squash, or let things cool down a bit before serving. It's totally your choice. If serving cold, you can make the butternut squash ahead of time or easily throw in some leftover butternut squash that you have in the refrigerator.
Ingredients and Substitutions
To make this delicious fall harvest salad, you will need the following ingredients.
- butternut squash - roasted with olive oil, Italian seasoning, garlic powder, salt, and black pepper. You can also use leftover roasted butternut squash or air fryer butternut squash.
- baby kale - you can substitute with any other salad greens such as spinach, arugula, or mixed greens.
- apple
- pomegranate seeds
- feta cheese - you can substitute with goat cheese.
- toasted pepitas - pepitas are no shell pumpkin seeds. You can use store-bought ones or toast your own at home.
- apple cider vinaigrette - apple cider vinegar, olive oil, Dijon mustard, salt, and pepper. You can use most other olive oil based salad dressings instead. Try it with a honey lemon dressing, Greek salad dressing, or Italian dressing.
How to Make the Best Fall Harvest Salad with Butternut Squash and Apple
- Roast butternut squash. Preheat oven to 400 F. In a large mixing bowl, toss together butternut squash, olive oil, Italian seasoning, garlic powder, salt, and pepper. Transfer to a quarter sheet baking pan and roast for 30 minutes until tender.
- Combine salad ingredients. In a large serving bowl, combine baby kale, roasted butternut squash, apple, pomegranate seeds, feta cheese, and toasted pepitas.
- Add dressing. In a small mixing bowl, whisk together vinegar, olive oil, mustard, salt and pepper. Pour desired amount of dressing over salad and toss to combine.
How to Toast Pepitas (No Shell Pumpkin Seeds)
If you have ever toasted your own seeds or nuts, you know that you can never go back to buying toasted seeds from the store. There is just something about freshly toasted nuts that store-bought ones just can't replicate. Maybe it's the warmth when it comes fresh out of the oven, or the extra crispy crunch they seem to have.
All you need to toast your own pepitas are:
- ½ cup raw pepitas (no shell pumpkin seeds)
- ½ tablespoon olive oil
- 1 teaspoon honey
- ⅛ teaspoon salt (or more, to taste)
Simply combine all the ingredients together in a small mixing bowl and arrange them in a single layer on a parchment-lined quarter sheet baking pan. Bake for 8-10 minutes in a preheated 350 F oven.
How to Serve
Serve this fall harvest salad with butternut squash and apple as a light lunch this fall or as a side salad at a holiday dinner for Thanksgiving. Some other fall recipes to pair this salad with are:
- 60+ Fall Dinner Ideas
- Roasted Butternut Squash Soup
- Coconut Curry Beef Stew
- Apple Cider Chicken with Butternut Squash
- Lasagna Roll Ups
- Ham and Potatoes au Gratin
Storing Instructions
- Make ahead instructions: To make this fall harvest salad ahead of time, roast the butternut squash ahead of time, prep the ingredients (except for the apple due to browning), and make the dressing. Store in separate airtight containers. When ready to serve, chop up an apple, assemble the salad, and toss with the dressing.
- How to store: This salad is best eaten fresh since the apple cider vinaigrette will start to soften the kale. If you happen to have leftovers, store for up to 1-2 days in an airtight container in the refrigerator.
More Fall Salad Recipes
- Arugula Salad with Apple and Pecan
- Apple Walnut Salad with Balsamic Vinaigrette
- Winter Kale Salad with Apple Cider Vinaigrette
- Roasted Brussels Sprouts Salad
- Mandarin Orange Salad
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
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
- 20 Best Butternut Squash Recipes
- Roasted Butternut Squash
- Roasted Butternut Squash Soup
- Stuffed Butternut Squash with Wild Rice
- Roasted Butternut Squash and Cauliflower Soup
- Butternut Squash Quesadillas with Chicken and Kale
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
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:
- Air Fryer Broccoli
- Garden Salad
- Roasted Garlic Green Beans
- Arugual Salad with Apple and Pecan
- Roasted Cauliflower
- Skillet Dinner Rolls
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
- 20 Easy Butternut Squash Recipes
- Butternut Squash Carbonara Pasta
- Stuffed Butternut Squash with Wild Rice
- Roasted Butternut Squash Soup
- Roasted Butternut Squash
- Fall Harvest Salad with Butternut Squash
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
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
- 40 Best Potato Recipes
- Mashed Potato Soup
- Skillet Shepherd's Pie
- Baked Mashed Potato Spring Rolls
- Creamy Ham and Potato Soup
- Mashed Sweet Potatoes
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
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:
- Juicy Roast Turkey
- Honey Garlic Glazed Salmon
- Ribeye Steak
- Dutch Oven Whole Roast Chicken
- Roasted Turkey Breast
- Honey Glazed Roast Pork
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
- 40 Best Potato Recipes
- Creamy Potatoes au Gratin
- Crispy Leaf Potatoes
- Roasted Garlic Parmesan Baby Potatoes
- Air Fryer Potatoes
- Hasselback Potatoes
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
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
- Shakshuka
- Spring Vegetable Frittata
- Egg Salad Sandwich
- Spinach and Feta Quiche with Cauliflower Crust
- Egg and Potato Breakfast Casserole
- Deviled Eggs
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
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 are crispy outside and soft inside - exactly what you want from a potato wedge but without frying! Cook in the oven or air fryer.
Rich and creamy potatoes au gratin is the ultimate comfort food made with sliced potatoes, cheese, and milk. It's the perfect side dish for the holidays.
Hasselback Potatoes are infused with garlic butter and feature signature cuts that make these potatoes crispy on the outside and tender on the inside.
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 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 are creamy, smooth, and comforting. Classic mashed potatoes are given a twist resulting in a super silky and rich mash.
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.
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 (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 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 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 are soft, light, and fluffy. These quick and easy dinner rolls are loaded with leftover mashed potatoes and simple pantry staples.
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.
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 are velvety, creamy, and delicious, with a fraction of the calories. Substitute with low-fat milk, Greek yogurt and chicken stock.
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.
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.
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 are the quickest and easiest mashed potatoes you'll make in under 20 minutes (including prep!) in the pressure cooker.
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 are a creamy, cheesy, indulgent side dish that will make cheese lovers swoon. Every bite is savory, rich, comforting, and delicious.
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 is hearty, filling, and so flavourful. This warm and cozy one pot meal is the easiest weeknight meal to make in just 25 minutes.
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 is creamy, delicious, and comforting. This recipe takes everyday ingredients and transforms them in 30 minutes to a rich, luscious 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.
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.
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.
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 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 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.
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.
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
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 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 are crispy, delicious, flavorful. Serve as an appetizer or side dish. They are salty, savory, and sweet, with a hint of spice.
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.
HUNGRY FOR MORE? Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram and Pinterest for more recipe updates.
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.
More Pumpkin Recipes
- Classic Thanksgiving Pumpkin Pie
- Chocolate Chip Pumpkin Bread
- Pumpkin Energy Bites
- Pumpkin Chocolate Chip Cookies
- Mini Pumpkin PIes
- Pumpkin Cinnamon Rolls
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
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.
More Butternut Squash Soup Recipes
No post found!
More Soup Recipes
- Minestrone Soup
- Lemon Chicken Orzo Soup
- Beef Taco Soup
- Light Cream of Broccoli Soup
- Creamy Ham and Potato Soup
- Leftover Turkey Wild Rice Soup
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
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.
More Ground Beef Recipes
- 25 Best Ground Beef Recipes
- Ground Beef Stuffed Peppers
- Beef Taco Soup
- Mexican Ground Beef Tacos
- Swedish Meatballs
- Meat Lasagna
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
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.
More Pasta Recipes
- 40 Best Pasta Recipes
- Shrimp Fettuccine Alfredo Pasta Bake
- Spaghetti Carbonara
- Mascarpone Pesto Pasta
- Cacio e Pepe
- Spaghetti Alfredo with Spinach and Mushrooms
- Creamy Shrimp Pasta with Sun-dried Tomatoes
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
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.
More Pecan Dessert Recipes
- Caramel Pecan Pie Cheesecake Bars
- Candied Pecans
- Old-Fashioned Pecan Pie
- Pecan Snowball Cookies
- Slice and Bake Pecan Shortbread Cookies
- Chopped Pecan Pie
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
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:
- Honey Roasted Carrots
- Roasted Harvest Vegetables
- Sautéed Asparagus
- Air Fryer Broccoli
- Garlic Green Beans
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.
More Salmon Recipes
- Teriyaki Salmon
- Miso Salmon
- Honey Garlic Glazed Salmon
- Baked Maple Salmon
- Greek Salmon
- Pistachio-Crusted Salmon
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
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.
More Chili and Soup Recipes
- Slow Cooker Beef Chili
- Chicken Tortilla Soup
- Easy One Pot Chili
- Lemon Chicken Orzo Soup
- Beef Taco Soup
- Creamy Turkey Orzo Soup
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
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.
Best Apple Desserts
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 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.
Homemade applesauce bread is fluffy, moist, and delicious. Loaded with fall flavors that transforms your favorite snack into a loaf cake.
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.
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.
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/turnovers are the perfect fall treat -- stuffed with tender apples and cinnamon and wrapped in crispy, flakey, buttery crust.
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.
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 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 is fluffy, moist, and delicious. This classic fall loaf cake is loaded with real pumpkin and seasonal spices like cinnamon and ginger.
Celebrate the flavors of fall with a show-stopping Pumpkin Roll featuring a tender pumpkin spice cake swirled around a rich cream cheese filling.
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 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 with cream cheese icing is a perfect fall dessert to serve this year - super moist inside, with a perfect golden brown crumby crust.
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 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.
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.
Soft and fluffy, pumpkin cinnamon rolls are packed with pumpkin, layered with pumpkin spice, and topped with cream cheese icing. Best fall treat ever.
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.
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.
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
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 takes a classic flavor to a new level with a pecan graham cracker crust, brown sugar cheesecake filling, and caramel pecan pie topping.
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 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.
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.
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 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 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.
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 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 are an easy Halloween dessert that is sweet, delicious, and creepy - totally on brand for spooky fun. Make worms in dirt in 10 minutes.
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.
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.
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.
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.
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 is stunning, delicious, rich, and creamy. Plus, it's surprisingly easy to make from scratch - even for beginners!
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 with buttercream frosting are soft, fluffy, simple, sweet, and delicious. Secret ingredient yogurt keeps them moist for days!
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.
HUNGRY FOR MORE? Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram and Pinterest for more recipe updates.
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.
More Bread Recipes
- 50 Best Bread Recipes
- Cheesy Garlic Dinner Rolls
- Pull Apart Garlic Bread
- Small Batch Ciabatta Rolls
- No Knead Sesame Bread
- Brioche Bread
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
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.
More Apple Recipes
- Braided Lattice Apple Pie
- Cranberry-Apple Cobbler with Biscuits
- Apple Hand Pies
- Baked Apple Chips
- Slow Cooker Applesauce
- Healthier Caramel Apple Fall Cheesecake
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
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.
More Brussels Sprouts Recipes
- Creamy Brussels Sprouts Bake
- Crispy Roasted Air Fryer Brussels Sprouts
- Roasted Brussels Sprouts Salad
- Easy Roasted Brussels Sprouts
- Roasted Harvest Vegetables
- Maple Roasted Brussels Sprouts and Butternut Squash
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Candied 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.
More Pecan Recipes
- Arugula Salad with Apple and Pecan
- Pecan Snowball Cookies
- Sweet Potato Casserole with Pecans
- Gingerbread Granola
- Caramel Pecan Pie Cheesecake Bars
- Old Fashioned Pecan Pie
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
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:
- 60+ Fall Dinner Ideas
- Roasted Butternut Squash Soup
- Apple Cider Chicken with Butternut Squash
- Pasta Bake with Sausage
- Ham and Potatoes au Gratin
- White Chicken and Spinach Lasagna
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.
More Fall Salad Recipes
- Fall Harvest Salad with Roasted Butternut Squash and Apple
- Apple Walnut Salad with Balsamic Vinaigrette
- Winter Kale Salad with Apple Cider Vinaigrette
- Roasted Brussels Sprouts Salad
- Mandarin Orange Salad
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
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.
More Dip Recipes
- 20 Best Dip Recipes
- Whipped Ricotta Dip
- Queso Mexican Cheese Dip
- Pesto Hummus
- Baked Spinach Dip
- Baba Ganoush Eggplant Dip
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
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.
More Chicken Stir Fry Recipes
- 60 Chinese Takeout Recipes
- Thai Basil Chicken
- Kung Pao Chicken
- General Tso's Chicken
- Chicken Pad Thai
- Healthy Lemon Chicken
- Shanghai Style Fried Noodles
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
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.
More Soup Recipes
- Coconut Curry Lentil Soup
- Creamy Ham and Potato Soup
- Tomato Basil Soup
- Light Cream of Broccoli Soup
- Roasted Butternut Squash and Cauliflower Soup
- Sweet Potato Soup
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
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
Soft fluffy applesauce pancakes is the best fall breakfast, loaded with leftover applesauce, hint of cinnamon, and a delicious caramel apple topping.
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 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 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.
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 is a delicious, filling make-ahead breakfast for fall - loaded with chewy oats, tender apples, crunchy walnuts, and cinnamon.
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 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!
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
This braided lattice apple pie is packed with cinnamon apples tossed in a caramel sauce and sealed in a buttery, flaky pie crust with a braided lattice top. Serve it with a scoop of Vanilla Ice Cream.
Homemade Caramel Apples are sweet, delicious, and fun to make. Chewy caramel made from scratch covers crisp juicy apples, topped with optional toppings.
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 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.
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 are soft, warm, and tender, with a crunchy sweet cinnamon oat filling. This cozy and comforting fall dessert is quick easy to make too.
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/turnovers are the perfect fall treat -- stuffed with tender apples and cinnamon and wrapped in crispy, flakey, buttery crust.
Apple crisp with tender cinnamon-sugar apples and crispy oat topping is sweet, tart, and just as delicious as an apple pie but takes a lot less effort.
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.
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.
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.
HUNGRY FOR MORE? Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram and Pinterest for more recipe updates.
- « Previous Page
- 1
- …
- 25
- 26
- 27
- 28
- 29
- …
- 41
- Next Page »