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Crispy Beer Battered Fish and Chips

By LAST UPDATED · FIRST PUBLISHED , 2 Comments

Ever wonder how to make crispy beer-battered fish and chips just like you get at the restaurant? It might not be as daunting a task as it seems! I'm sharing all my favorite tips and trick here for battering, frying and serving both the fish and the chips!

Beer Battered White Fish on a plate with homemade french fries and tartar sauce

I was a late bloomer when it came to enjoying any water-dwelling creature because I didn't eat a lot of it growing up. Fish and chips were one of my introductory foods when it came time to open my horizons to fish, and it's still is a favorite of mine. I mean, you can't really go wrong by wrapping tender fish in a crispy beer batter, served with hot fries and tartar sauce, can you? But, if you're already a fish lover, you'll probably dig this Broiled Salmon, Oven Baked Tilapia, or this Seared Salmon. It took me a while to enjoy fish, but I think I'm pretty much there now. 🙂

Let's get started on these fish and chips!

Why This Recipe Works

 Science!... and a little technique. Deep-fried foods like fish and chips really shine when the temperature of the oil has been regulated well during frying. If the oil is too hot or cold,  the fish and potatoes will either cook too slowly and absorb excess oil, or cook too fast and be unevenly cooked. In this recipe, I'll clearly outline what temperature the oil needs to be for perfect results every time!                                                                                     

Also, when it comes to making fries at home, the secret to making them crispy is to fry them TWICE! The first fry is at a lower temperature to cook them through, and the second round in the fryer is at a higher temperature to make them golden brown and delicious. 

Battered white fish on parchment paper

How To Make Fish and Chips

  1. Choose a firm-fleshed white fish and cut into 1-inch strips. Cod, pollock, haddock, or halibut are all great choices. Dry the fish well with paper towels. Set aside.

2. Cut russet potatoes into fries and submerge in a large bowl of COLD water.

3. Heat 2-3 quarts of peanut or canola oil in a dutch oven or large heavy-bottomed pot over high heat. Attach a deep-fry thermometer to the side of the pot.

 4. Whisk together flour, baking powder, and spices in a mixing bowl.

Step-by-step photo collage of how to make beer batter fish and chips

5. Slowly whisk in the beer, mixing until the batter is smooth. Place in the fridge and chill for 15 minutes to allow the batter to thicken, thus sticking better to the fish.

6. Drain the potatoes and use a salad spinner (if you have one) to remove as much water as possible. If you don't have a salad spinner, pour the potatoes out onto paper towels and blot them dry as thoroughly as possible. 

7. When the oil reaches 320 degrees Fahrenheit, cook the fries in batches for 2-3 minutes or until they are pale and floppy. Remove from the oil and place on paper towels to drain. Increase the oil temperature t0 350 degrees.

8.While the oil is heating up, dredge the fish in corn starch, tapping off as much of the excess cornstarch as you can.

Step-by-step photo collage of how to make beer batter fish and chips

9. When the oil reaches 350 degrees, dip the fish into the chilled batter and gently place into the oil. Only fry a few pieces of fish at a time-- do not crowd the pan! When the batter is set and browned on one side, turn the fish over and cook until golden brown.

10. Place fried fish on a baking sheet lined with a cooling rack and put in a 200-degree oven to keep warm.

Heather's Tips For Recipe Success

  • Use Russet Potatoes for the Chips. Russets are the starchiest and densest of all the potato varieties and have the least amount of moisture. This golden combination makes for some super crispy fries!
  • Use a Deep Fry Thermometer. Keeping an eye on and knowing the temperature of the oil is crucial in having good results with this recipe. They are relatively inexpensive, and you can also use them for making candy or jelly, so you'll be able to get good use out of it if you don't already have one. This one is similar to the thermometer I use.
  • Use COLD Beer. Cold beer holds its bubbles (C02) better than it does warm, so this will make your batter lighter.
  • Dry the Potatoes WELL. Use a salad spinner to dry the potatoes if you have one. If not, you can use paper towels to really dry them. Not only does this step create crispy fries, but it will also prevent oil splatters and keep your kitchen cleaner (and safer).
  • Dredge don't Drown. Dredge or coat the fish in corn starch and then tap off as much of the excess cornstarch as you can. You want it to be as thin as possible so that it can adhere to the batter and the fish at the same time. If there's too much starch, the batter will slide right off of the fish.
  • Don't Overcrowd the Pan. When frying, it's important to not cook too much at once. Putting cold food into hot oil reduces the oil temperature and the more food you put in, the harder it is for the oil to get back to the temperature it needs to be to cook correctly. I suggest frying the potatoes in 3-4 batches and cooking no more than 3-4 pieces of fish at a time.
Homemade French Fries (chips) and tartar sauce

Why is Beer Used In Fish Batter?

Beer is used when battering fish because it gives the batter good flavor and the bubbles make the batter light, airy and cook faster so the fish inside can come out juicy and not over-cooked.

Which Beer is Best for Beer Batter?

When making fish and chips, a malty lager or English ale will impart the best, traditional flavor. But, for the most part, any bubbly, freshly opened beer will do. It really depends on what you're frying and how much flavor you want the batter to have vs. the ingredient you're battering.

What Can You Sub for Beer in Fish and Chips?

If you don't want to use beer, but would like to make a "beer batter', unflavored sparkling water will make the batter light like beer does, but won't add the flavor it does either. So just be prepared that it won't taste the same as other beer batters.

Homemade beer battered fish and chips on a plate with paper and tartar sauce

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Battered white fish on parchment paper
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4.91 from 11 votes

Crispy Beer Battered Fish and Chips

Learn how to make crisp, juicy beer-battered fish and homemade french fries, just like you'd get in a restaurant on the coast.
Prep Time30 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Brittish
Keyword: Beer Batter, Fish and Chips
Servings: 4 servings
Calories: 487kcal
Author: Heather Cheney

Ingredients

For The Fish

  • 1 ½ pounds firm white fish cod, pollock, haddock, or halibut. Cut into strips.
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 ½ teaspoon baking powder
  • 1 dash cayenne pepper
  • 1 cup brown beer COLD
  • ½ cup cornstarch
  • 3 quarts canola or peanut oil for frying

For The Chips

  • 2 large russet potatoes
  • salt

Instructions

  • Cut potatoes into fries move into a large bowl filled with cold water.
  • Whisk together the flour, salt, baking powder, and cayenne in a medium-sized bowl. Slowly whisk in the beer, mixing until no lumps remain and the batter is smooth. Place in the fridge for at least 15 minutes, but no longer than an hour.
  • Heat the oil in a large dutch oven of heavy-bottomed pan over high heat. Use a deep-fry thermometer and watch the oil temperature carefully.
  • Drain the potatoes from the water and use a salad spinner or paper towels to dry the potatoes as much as possible.
  • When the oil reaches 320 degrees, cook the potatoes in batches for 2-3 minutes or until they are pale and floppy. Remove them from the oil and place on a baking sheet lined with paper towels.
  • Increase the oil temperature to 350 degrees.
  • While the oil is heating, dip the fish strips into the corn starch and tap and brush off as much of the excess as you can.
  • When the oil is 350 degrees, dip the fish into the batter and slowly lower it into the oil. Cook only 3-4 pieces of fish at a time, as to not crowd the pan. When the batter is set on one side, turn the fish over and cook on the other side until golden brown. Repeat until all the fish is cooked and keep the fish hot in a 200-degree oven, on a baking sheet lined with a baking rack, while preparing the fries.
  • Increase the oil temperature to 375 degrees. When the oil reaches temperature, refry the potatoes in batches until they are golden brown. Drain on paper towels, season with salt and serve the fish and chips with fresh lemon juice, malt vinegar, and tartar sauce.

Notes

  • Use Russet Potatoes for the Fries. Russets are the starchiest and densest of all the potato varieties and have the least amount of moisture. This golden combination makes for some super crispy fries! 
  • Use a Deep Fry Thermometer. Keeping an eye on and knowing the temperature of the oil is crucial in having good results with this recipe. They are fairly inexpensive and you can also use them for making candy or jelly, so you'll be able to get good use out of it if you don't already have one. This one is similar to the thermometer I use. 
  • Use COLD Beer. Cold beer holds its bubbles (C02) better than it does warm, so this will make your batter lighter. 
  • Dry the Potatoes WELL. Use a salad spinner to dry the potatoes if you have one. If not, you can use paper towels to really dry them. Not only does this step create crispy fries, but it will also prevent oil splatters and keep your kitchen cleaner (and safer). 
  • Dredge don't Drown. Dredge or coat the fish in corn starch and then tap off as much of the excess cornstarch as you can. You want it to be as thin as possible so that it can adhere to the batter and the fish at the same time. If there's too much starch, the batter will slide right off of the fish. 
  • Don't Overcrowd the Pan. When frying it's important to not cook too much at once. Putting cold food into hot oil reduces the oil temperature and the more food you put in, the harder it is for the oil to get back to the temperature it needs to be to cook properly. I suggest frying the potatoes in 3-4 batches and cooking no more than 3-4 pieces of fish at a time.
**Recipe adapted from Alton Brown**

Nutrition

Serving: 1g | Calories: 487kcal | Carbohydrates: 75g | Protein: 38g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 688mg | Potassium: 1673mg | Fiber: 3g | Sugar: 1g | Vitamin A: 68IU | Vitamin C: 12mg | Calcium: 121mg | Iron: 4mg

Easy Basic Mixed Vegetable Curry Recipe

By LAST UPDATED · FIRST PUBLISHED , 1 Comment

This Easy Mixed Vegetable Curry is flavorful, mild, and loaded with veggies! It's not a Thai curry and not entirely Indian; it's just a dang good vegetable curry full of flavor that you're going to love!A bowl of vegetable curry sprinkled with cashews and cilantro.

We eat a lot of curry in our house. My kids don't all love it, but the hubs, my oldest and I do, so we're hopeful the younger ones will come around one of these days. If we aren't making this particular recipe, we're making this Super Easy Chicken Curry with Coconut Milk or this Chickpea Sweet Potato Curry! And if we're really feeling indulgent, this Butter Chicken Recipe is a hit with EVERYONE.

}"This specific vegetable curry is one I like to make when I have an overabundance of veggies in my fridge just waiting to go bad. I love it because I can use just about any vegetable in this recipe and it works! I've written the recipe below with my go-to veggies, but feel free to experiment with what you have on hand.

This recipe is actually the very first recipe I ever posted here on the blog! It's been 8 years and I figured it was due time to update the pictures! 🙂

How To Make Vegetable Curry

Collage of pictures showing how to make vegetable curry

  1. Chop the veggies that you want to use into a uniform dice, so they cook up evenly -- about 5-6 cups of total vegetables.
  2. In a large pan, saute the mushrooms (if using) in olive oil until tender and starting to brown.
  3. Add the onion, garlic, ginger, thyme, curry powder, and curry paste to the pan and cook over medium heat, continually stirring until very fragrant, about 1-2 minutes. This step allows the spices to "bloom" and releases their oils, creating a more flavorful curry.
  4. Add the rest of the vegetables, coconut milk, broth, salt and sugar, and bring to a simmer and cover. Cook until all the vegetables are tender.
  5. Thicken the curry with a little bit of corn starch and water, stirring it in and bringing to a boil, then season with a bit of vinegar and cilantro.
  6. Serve with toasted cashews and limes!

How Do I Make My Curry Thicker?

Make a cornstarch slurry by mixing 1 teaspoon of corn starch with 3 tablespoons of cold water. Stir with a fork until the corn starch is fully mixed into the water and then stir into the hot curry. Continue stirring until the curry comes to a boil and cook for 1 minute to allow the starch to fully thicken. If the curry is not thickened to your liking repeat the above steps.

What Do You Serve With Curry?

Basmati or Jasmin Rice are fragrant kinds of rice that pair nicely with just about any curry. They can be found in most grocery stores with other types of rice and pasta. Curry is typically very flavorful and does well with a side that is more neutral to balance the flavor. Naan or flatbread is another great side dish for curry and does an excellent job of sopping up the leftovers on your plate.

What Is Curry Powder?

Curry powder is a combination of spices that most commonly includes coriander, turmeric, cumin, fenugreek, and chili peppers. Depending on the mix, it might have other ingredients like ginger, black pepper, garlic, cinnamon, clove, cardamom, etc. Most commercially made curry powders you'll find in the grocery store are going to taste similar and lend the same flavors to this and other curry recipes.

A bowl of veggie curry with coconut milk sprinkled with cashews and cilantro.

What Vegetables Should I Use?

Here is a great list of vegetables that go well in curry:

  • Zucchini
  • Carrots
  • Peas
  • Mushrooms
  • Potatoes
  • Sweet Potatoes
  • Eggplant
  • Spinach, or other Greens
  • Cauliflower
  • Broccoli
  • Summer Squash
  • Tomatoes, seeded and diced

Can I add Meat to this Mixed Vegetable Curry?

Yes! I love making food that is easily adaptable to omitting or adding meat. You can add some cut up chicken, beef or even tofu to this meal to create an even heartier vegetable curry.

A close up of a bowl of curry with a fork in it.

Heather Tips For Recipe Success:

  • The best part about this recipe is that you can use up all the veggies in your fridge! Just about any veggie can be thrown into the mix with good results. Just make sure to cut the vegetables uniformly, so they cook evenly.
  • This recipe calls for "Green Curry Paste." This paste is found in the Asian food aisle of your grocery store or any Asian market. Spiciness varies from one brand to the next. If you're sensitive to heat, start by adding ½ tablespoon, taste, and increase from there.
  • Use FRESH curry powder. Did you know spices lose flavor just by sitting on your pantry shelf? Spices over a year old just don't have the same flavor as new ones do! And, since curry powder is a combination of several different spices, you'll want to make sure you're using a fresh bottle so you can squeeze the maximum amount of flavor into this dish!

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5 from 16 votes

Mixed Vegetable Curry

A hearty curry filled with veggies, curry flavor and topped with toasted cashews and cilantro.
Prep Time20 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian, Thai
Keyword: Vegetable Curry
Servings: 6
Calories: 267kcal
Author: Heather Cheney

Ingredients

  • 2 tablespoons olive oil
  • 1 cup button mushrooms quartered
  • 1 cup white onion chopped
  • 2 teaspoons garlic minced
  • 1 teaspoon ground ginger
  • 1 teaspoon dried thyme
  • 1 ½ tablespoon curry powder
  • 1 tablespoon green curry paste
  • ¾ teaspoon salt
  • 2 cups chicken or vegetable broth
  • 8 ounces unsweetened coconut milk
  • ½ tablespoon light brown sugar
  • 1 cup Potatoes peeled and diced
  • ¾ cup large diced carrots peeled and diced
  • 1 cup large diced zucchini diced
  • ¾ cup frozen peas
  • 3 tablespoon cold water
  • 1 teaspoon corn starch
  • 1 teaspoon apple cider vinegar
  • ¼ cup fresh cilantro chopped
  • ½ cup toasted cashews
  • lime wedges for garnish

Instructions

  • In a large skillet, heat the oil over medium heat, and, when hot, add the mushrooms to the pan and cook, stirring occasionally until the mushrooms have released most of their liquid and are lightly caramelized- about 5 mins.
  • Add the onion, garlic, ginger, thyme, curry powder, and curry paste to the pan, stirring until spices are very fragrant-- about 1-2 minutes. Season with salt and add the broth, coconut milk, and brown sugar. Bring to a boil.
  • Add the potatoes, carrots, zucchini, and peas. Cover, reduce heat to medium-low and simmer until vegetables are tender-- about 20 minutes.
  • Mix the cold water with the corn starch and add to the pan, stirring until thickened. Season with vinegar and cilantro. Serve over rice, topped with toasted cashews and lime wedges.

Notes

This recipe was first published on Heather Likes Food in 2010. I've since updated the pictures and made the recipe a bit clearer, but it mostly remained the same. 

Nutrition

Serving: 1serving | Calories: 267kcal | Carbohydrates: 21g | Protein: 7g | Fat: 19g | Saturated Fat: 10g | Sodium: 605mg | Potassium: 640mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3306IU | Vitamin C: 26mg | Calcium: 60mg | Iron: 4mg

Other Vegetarian Recipes You Might Like:

Layered Mediterranean Style Fourth of July Dip

By LAST UPDATED · FIRST PUBLISHED , 4 Comments

This Layered Mediterranean Style Fourth of July Dip is festive enough to make the buffet table fun and inviting while delivering a ton of flavor! Cheese, feta, California Ripe Olives, peppers, tomatoes and so much more, this dip will definitely be the first one gone at your party and you will be known as "Dip Royalty" from here on out.

Fourth of July Dip Decorated like a flag with tomatoes, peppers, mozzarella and black olives.

This post is sponsored by California Ripe Olives and is part 2 of 3 recipes I'll be sharing in partnership with them in 2019. –all thoughts and opinions are my own

You might not guess from the types of recipes I typically post here, but holiday-themed food is one of my favorite things to make. It just turns out that I'm not good at making it far enough ahead of time to post it here before the actual holiday hits. #badblogger

There was that one time I made these adorable Valentines Day Mini Cupcakes that looked like chocolates, so I guess I'm not a total failure.

But, this time I'm breaking the mold by getting this fun and festive Fourth of July Dip to you well before the holiday so you have plenty of time to put it on your menu! You don't have to thank me. But you will after you try this dip and everyone at your party asks for the recipe.

You're welcome.

Why This Recipe Works

This layered Mediterranean dip recipe works thanks, in most part, to the bold flavors of the feta, basil pesto, and California Ripe Olives. These boldly-flavored ingredients are mellowed by cream cheese and fresh marinated mozzarella balls. The flavors and textures work together to create a flavor-packed, creamy dip that is perfect served with crunchy pita chips, fresh veggies, soft warm bread or pita.  

Black olives are a fabulous thing to keep on hand in your pantry because they provide so much color, flavor, and texture to so many types of recipes. I specifically love them in dips and appetizers because they add such a great savory pop without being overbearing.

Bowl of black olives to be sliced and put on the fourth of july dip.

What Kind Of Black Olives Are The Best?

I specifically like buying California Black Ripe Olives, because I know the process that the olives go through since learning about it in person by the farmers a few years ago. It's a proprietary curing process that is used only on California Ripe Olives, resulting in a consistent taste and texture in every olive. Have you ever opened a can of mushy olives? I have! But, I know that won't happen if I check the back of the can to make sure they are from California.

Close up of olives and feta cheese on flag dip.

How To Make Layered Mediterranean Fourth of July Dip

  1. Mix Dip Base- Combine feta, cream cheese, Sour Cream and lemon juice in a medium-sized bowl until smooth.
  2. Assemble Dip- Spread one-half of the cheese mixture into the bottom of a 9x13" pan. Top with basil pesto and spread remaining cheese mixture over the pesto.
  3. Decorate- Arrange sliced California Black Ripe Olives across the top of the dip, layering olives more heavily in the upper left-hand corner to make the "star section". Arrange chopped red pepper and tomatoes into stripes, alternating with fresh mozzarella cheese balls, sliced in half for the white stripes. Sprinkle a few crumbles of feta cheese over the olives to make "stars".

Step-by-step Fourth of July Dip picture collage.

Graphic saying "Heather's tips for recipe success."

For A Perfectly Layered and Decorated Fourth of July Dip Do These Things:

  • Use a hand or stand mixer to mix the cheese mixture for a smooth and light dip base. It can absolutely be mixed by hand if you don't have a mixer but I find the dip is lighter and smoother if done with a mixer.
  •  Fresh Mozzarella Cheese balls can be found in the most grocery stores in the specialty cheese section. I like to buy mine at Costco for the best price. Cut each ball in half and slightly shingle against one another for a solid stripe.
  • Using prepared basil pesto makes preparing this dip quick and easy. Not to be a commercial for Costco once again, but I use and like their brand of pesto for both the flavor and price.
  • When decorating use 4 rows of both the pepper/tomato mix and mozzarella balls for the best proportionate look to your flag.
  • I love this dip served with crunchy pita chips, warm pitas sliced into triangles or fresh veggies.

Assembled fourth of july dip in glass casserole dish

Explore, Pin, Create, Rate This Flag Dip

Explore- The fourth of July is the perfect time for breaking out the grill if you haven't yet, so this Gorgeous Grilled Chicken Recipe or Garlic Ranch Chiekcn Marinade will make you lots of friends at your cookout. Or maybe you want to check out the other dip recipes I have on the blog!

Pin- Make sure to pin this Layered Mediterranean Flag Dip to your Fourth Of July board so you can refer back to it when you're planning your get together! Click here to pin it!

Create- When you make this recipe, post it on Instagram! Seeing pictures of your creations totally makes my day! Be sure to tag me on Instagram and use the hashtag #heatherlikesfood. Every week I pick a few of my favorites to share in my weekly newsletter.

Rate- If you make this recipe and love it, make sure to come back to this post, comment and give it a star rating! Those ratings help me get in front of more eyes and show the Google gods that my recipes are worth sharing. Thanks so much for your help!

close up of flag dip on a baked pita chip

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4.56 from 29 votes

Layered Mediterranean Dip (Fourth of July)

A fun, festive, and totally delicious dip that will be the star of the show at your fourth of July party this year!
Prep Time30 minutes
Cook Time0 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Mediterranean
Keyword: Fourth of July Dip, Mediterranean Dip
Servings: 10 people
Calories: 426kcal
Author: Heather Cheney

Ingredients

  • 16 ounces cream cheese softened
  • 1 cup sour cream
  • 1 ½ cups crumbled feta cheese, divided 1 tablespoon
  • 2 tablespoons lemon juice
  • ¾ cup prepared basil pesto
  • 6 ounces California Black Ripe Olives sliced
  • 1 whole red bell pepper chopped
  • 1 cup grape tomatoes chopped
  • 2 cups fresh mozzarella balls cut in half

Instructions

  • Combine cream cheese, feta cheese (reserve 1 tablespoon for garnish), sour cream, and lemon juice in a large bowl using a mixer. Mix until smooth and creamy. 
  • Spread one half of the cheese mixture into the bottom of a 9x13" pan. 
  • Spread basil pesto evenly over the cheese mixture and top with the remaining cheese mixture, spreading evenly into the pan.
  • Sprinkle California Black Ripe Olives over the top of the dip, arranging more in the upper-left-hand corner to make the square for the "stars".
  • Combine the chopped red bell pepper and tomatoes in a bowl and arrange into stripes on top of the black olives, alternating with rows of sliced mozzarella balls. Make 4 rows of each. 
  • Sprinkle reserved feta cheese over the olive "stars" and serve with pita chips, sliced pita or fresh vegetables. 

Video

Notes

Tips For Making The Perfect Dip:
  • Use a hand or stand mixer to mix the cheese mixture for a smooth and light dip base. It can absolutely be mixed by hand if you don't have a mixer but I find the dip is lighter and smoother if done with a mixer.
  •  Fresh Mozzarella Cheese balls can be found in the most grocery stores in the specialty cheese section. I like to buy mine at Costco for the best price. Cut each ball in half and slightly shingle against one another for a solid stripe.
  • Using prepared basil pesto makes preparing this dip quick and easy. Not to be a commercial for Costco once again, but I use and like their brand of pesto for both the flavor and price.
  • When decorating use 4 rows of both the pepper/tomato mix and mozzarella balls for the best proportionate look to your flag.
  • I love this dip served with crunchy pita chips, warm pitas sliced into triangles or fresh veggies.

Nutrition

Serving: 1g | Calories: 426kcal | Carbohydrates: 7g | Protein: 13g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 101mg | Sodium: 995mg | Potassium: 168mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1565IU | Vitamin C: 3.5mg | Calcium: 334mg | Iron: 0.7mg

Homemade Creamed Corn

By LAST UPDATED · FIRST PUBLISHED , Leave a Comment

Homemade Creamed Corn is a southern staple and is much easier to make than you might think! This recipe is made in one pan, in about 20 minutes and you can choose to use fresh for frozen corn. It's creamy, slightly sweet and everything you want creamed corn to be! 

A spoonful of homemade creamed corn in a pan that can be made with fresh or frozen corn

Why This Recipe Works

This homemade creamed corn recipe works, mainly because of the addition of cornmeal. The cornmeal has two purposes: first, it thickens the creamed corn mixture to a perfect consistency, and second, it contributes to the corn flavor, adding depth and a bit of nuttiness. Turmeric is used as a little boost of flavor and to enhance the beautiful yellow color. Some recipes use milk, but I prefer to use cream for its richness and velvety texture that adds to the dish.

creamed corn in a non-stick skillet

If the only creamed corn you've tried has been out of a can, then boy-howdy do you need to try this recipe! I'm a sucker for all things corn: this cornbread, these corndogs, corn casserole, and now this creamed corn. Maybe it's because I'm American? I don't know. But I do know that this homemade creamed corn would be mighty good as a side dish to your Easter ham this year!

How To Make Creamed Corn

Step-by-step pictures of how to make homemade creamed corn
  1. Choose your Corn- Fresh or frozen corn works excellent in this recipe. Fresh corn will yield a slightly softer recipe as you can really scrape the pulp off the cob and use it in the creamed corn if desired.  If using fresh, watch this video to learn how to cut corn off the cob without making a mess.
  2. Saute The Onions-  This recipe cooks pretty quickly, so it's good to cook the onions until they are soft before adding the rest of the ingredients. The onions get cooked in some butter with a bit of rosemary and salt. The salt will help the onions release their water and cook quicker.
  3. Add-In Dry Ingredients-  Corn, turmeric and sugar get added to the pan and cook for a few minutes. Cornmeal gets sprinkled over the top and is stirred in to combine.
  4. Add-In Wet Ingredients- Heavy whipping cream is my liquid of choice. It adds a richness to the creamed corn and makes the cornmeal velvety and smooth. Stir it into the corn, reduce heat to medium, keep stirring and cook until thickened. Continue to cook until the corn is very soft. Season with pepper and you're ready to serve!
Step-by-step pictures of how to make homemade creamed corn

For Perfect Homemade Creamed Corn Do These Things:

  • Choose fresh or frozen corn kernels. Fresh will make a softer recipe as the kernels will likely be smaller. Really scrape the cob with the back of the knife to release all the bits of corn pulp and add them to the pan. Frozen corn works just as well though. (That's what I used in these pictures).
  • Let the onions cook until very soft, or you'll have crispy pieces of onion in your creamy corn.
  • When adding the cream, stir the mixture continuously until it thickens or you'll have lumpy homemade creamed corn.
A pan of creamy homemade creamed corn with parsley on top

Other Recipes For Your Thanksgiving Dinner Menu

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4.67 from 6 votes

Homemade Creamed Corn

Creamy, sweet and savory, this creamed corn recipe is the perfect side dish to just about anything! 
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish, Vegetable
Cuisine: American
Keyword: Creamed Corn
Servings: 6 servings
Calories: 282kcal
Author: Heather Cheney

Ingredients

  • 1 tablespoon butter
  • ½ medium onion diced
  • ⅛ teaspoon kosher salt
  • 2 pinches dried rosemary crushed between your fingertips a bit
  • 8 ears fresh corn, or 24 ounces frozen fresh corn but off the cob
  • 1 tablespoon sugar
  • ¼ teaspoon ground turmeric
  • 2 tablespoons cornmeal
  • 1 cup heavy cream
  • 1 pinch black pepper

Instructions

  • Melt butter in a 3 quart pan over medium heat. Add the onion, salt and rosemary to the pan and saute onion until very soft- about 5-6 minutes. 
  • Add the corn, turmeric, sugar to the pan and continue cooking over medium-high heat until the corn is heated through and is starting to release some liquid-- about 2 minutes. 
  • Sprinkle the cornmeal over the corn mixture and stir to combine. Add the cream to the pan, stirring constantly until thickened. Reduce heat to low and simmer until corn is very soft, about 2-3 minutes. 
  • Season with salt and pepper and serve.

Notes

For Perfect Homemade Creamed Corn Do These Things:
  • Choose fresh or frozen corn kernels. Fresh will make a softer recipe as the kernels will likely be smaller. Really scrape the cob with the back of the knife to release all the bits of corn pulp and add them to the pan. Frozen corn works just as well though. (That's what I used in these pictures). 
  • Let the onions cook until very soft or you'll have crispy pieces of onion in your creamy corn. 
  • When adding the cream, stir continuously until the mixture thickens or you'll be left with lumpy creamed corn. 
 

Nutrition

Serving: 1serving | Calories: 282kcal | Carbohydrates: 29g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 59mg | Sodium: 98mg | Potassium: 377mg | Fiber: 3g | Sugar: 9g | Vitamin A: 875IU | Vitamin C: 9.2mg | Calcium: 35mg | Iron: 0.9mg

How to Roast Garlic

By LAST UPDATED · FIRST PUBLISHED , 5 Comments

 Today I'm showing you the simplest, most fool-proof way of how to roast garlic. Just season, wrap and bake for soft and savory cloves of roasted garlic that are great served with just about anything. Bulb of raw garlic being drizzled with olive oil ready to roast

So you have an extra head of garlic lying around in your kitchen and want to do something with it besides adding it to spaghetti, making garlic bread or growing a nice little plant in your fruit basket?

Roasting garlic is a great way to use up your extra garlic and is the perfect addition to many recipes, adding tons of flavor and a savory depth that isn't found from regular garlic. It's sweet, having lost the harshness that its raw form possesses and is also very soft and spreadable.

What Do You Eat Roasted Garlic With?

Roasted garlic is great used as a spread on bread instead of butter and used as a pizza topping. It's also great tossed into all kinds of pasta, minced and stirred into soups, mashed potatoes, salad dressings, gravies, and just about anything else that you would put regular garlic in and then some.

How to Roast Garlic

First, you'll need a head of garlic, a few teaspoons of olive oil, salt, pepper, and a sheet of aluminum foil.

A head of raw garlic on a white cutting board

Then, you'll cut the top of the garlic bulb with a sharp knife just low enough to take off the tops of the cloves, so they are exposed.A bulb of raw garlic cut and ready to roast

Third, you'll lay the head of garlic on a sheet of foil, sprinkle with salt and pepper, and drizzle with a little bit of olive oil making sure it's well coated.

A bulb of garlic getting ready for roasting with olive oil

Wrap the foil up and around the garlic and twist tight- you want to create a steam pocket inside the foil so make sure it's sealed.

A foil pouch for roasting garlic

Then, you'll place the garlic in a 425° oven and cook for 35-45 minutes or until garlic is caramelized on top and soft.

Roasted Garlic in the oven wrapped in aluminum foil

Last, you'll remove it from oven and let cool for 10 minutes before handling. The garlic cloves can be squeezed out of the skin or taken out with a cocktail fork.

I Roasted Some Garlic Cloves, Now What?

How to Store Roasted Garlic

Once removed from the garlic husk, store garlic cloves in an airtight container in the refrigerator for up to a week.

Can Roasted Garlic Be Frozen?

Yes! Remove the roasted cloves from the husk and place in an airtight container. Cloves can be stored in the freezer for up to 3 months. Just defrost before using!Finished Roasted Garlic in aluminum foil with olive oil, salt, and pepper

Want Recipes To Make with Roasted Garlic?

Any of these recipes would be great with the addition of. Just substitute the roasted garlic straight across for the amount of garlic called for in the recipe.

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A head of garlic with olive oil and salt and pepper getting ready to be roasted
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4.80 from 10 votes

How To Roast Garlic

It's a simple process and turns out the most beautiful, sweet roasted garlic. 
Prep Time5 minutes
Cook Time45 minutes
Resting Time10 minutes
Total Time50 minutes
Course: Condiment
Cuisine: Italian
Keyword: How to Roast Garlic
Servings: 1 Head of Garlic
Calories: 165kcal
Author: Heather Cheney

Ingredients

  • 1 head Garlic
  • 1 tablespoon olive oil
  • ⅛ teaspoon kosher salt
  • 1 pinch black pepper

Instructions

  • Preheat oven to 425 degrees Fahrenheit
  • Cut the top of the garlic bulb with a sharp knife just low enough to take off the tops of the cloves so they are exposed.
  • Place garlic on a piece of aluminum foil and drizzle with olive oil, salt and pepper. 
  • Wrap the foil up and around the garlic and twist tight- you want to create a steam pocket inside the foil.
  • Place in the oven and cook for 35-45 minutes or until garlic is soft and the top is browned.
  • Let cool for 10 minutes, unwrap and either squeeze the cooked garlic cloves out of the husks or remove with a small fork. 
  • Store garlic cloves in an airtight container for 1 week in the fridge or up to 3 months in the freezer. 

Notes

This recipe was originally published in August of 2014. I've since updated the text of the post and answered some questions, but the recipe remains the same. 

Nutrition

Serving: 1g | Calories: 165kcal | Carbohydrates: 9g | Protein: 1g | Fat: 14g | Saturated Fat: 1g | Sodium: 295mg | Potassium: 112mg | Vitamin C: 8.7mg | Calcium: 51mg | Iron: 0.5mg

Easy French Toast

By LAST UPDATED · FIRST PUBLISHED , 1 Comment

This method for Easy French Toast is a game changer! It is easy, hassle-free, golden brown and I'm pretty sure you'll never make it another way after trying this recipe! 😉 

Easy French Toast on a white plate with strawberries

Why This Recipe Works

This easy french toast recipe works because it uses a sturdy white bread as a base that doesn't fall apart when soaking up the custard. It is then baked in the oven on the lowest rack. The dry, even heat of the oven allows the custard to fully cook and brown the bottoms of the bread. Then, the french toast goes directly under the broiler for a short stay where it gets some crunch and browns to create the prettiest french toast you'll ever make. It also only dirties ONE bowl and ONE baking sheet! Score!

This cinnamon french toast recipe makes french toast cooking fun and (almost) mess free! If you've always hated dipping slices of bread in the egg mixture and flipping slice after slice in a skillet while they cooked, you're going to love this method!

You guys, I've made this recipe no less than three times in the last week. I've always LOVED french toast but kind of loathed the process. The drippy egg. The constant flipping. The sometimes soggy center. Welp, not anymore! I'm forever resigning from traditional french toast making methods and adopting this new method as the one-and-only true way to make it.

3 slices of cinnamon french toast with butter on the top

How To Make Easy French Toast

Step-by-step images of how to make easy french toast
  1. Make The Custard: If you've ever made french toast with cinnamon before, you know that the cinnamon doesn't like to incorporate very easily into the egg, leaving you with chunks of cinnamon on your french toast. To curb this, first whisk the egg, vanilla, brown sugar, salt, and cinnamon together. The grittiness from the sugar and salt will help break up the egg and allow the cinnamon to be incorporated into the custard more easily. Once this mixture is smooth add the milk, and butter for a homogonous custard that will more evenly coat the bread.
  2. Choose The Right Bread: French toast is only as good as the bread it is made with, so selecting the right bread is an important step. Choose a sliced white bread that is sturdy and thick. It doesn't have to be expensive, but can't be the $0.88 loaf of wonder bread either. Country white and potato bread work great for this.
  3. Pour The Custard: Once the custard is mixed, pour all of it directly onto a WELL GREASED baking sheet. Place eight slices of bread on top of the custard. Allow bread to soak in the custard for 1 minute and flip, allowing the other side to rest in the custard. After 1 minute more most all the custard should be absorbed by the bread.
  4. Bake THEN Broil: Place the sheet pan into the oven on the bottom rack. Cook for 10-15 minutes or until the bottoms of the slices are golden brown. Transfer the cooking sheet to the upper rack and turn on the broiler.  Broil until the tops are golden brown. Watch carefully!
Maple syrup being poured over 3 slices of baked french toast

Graphic saying "Heather's tips for recipe success."

For Perfect Baked French Toast Do These Things:

  • Mix the custard in stages for the smoothest consistency. Use room temperature milk so the butter doesn't curdle.
  • Choose a sturdy sandwich bread like Country White or Potato for the fluffiest french toast.
  • Grease your cookie sheet WELL.
  • Bake first and then Broil for well-browned bottoms and crispy tops.

cinnamon french toast on a plate with butter and strawberries

Can I Make This Sheet Pan French Toast Ahead?

Absolutely! This is one of the MANY virtues of french toast. Follow the recipe up until just before baking, cover with plastic wrap, refrigerate, and store up to overnight. When ready to bake, preheat the oven and follow the cooking directions as written. Now you never have an excuse for not making breakfast!

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4.65 from 14 votes

Easy French Toast

This french toast recipe is so quick and easy you'll never reach for another recipe again! You're only one bowl, one pan, and 20 minutes away from a hot, delicious breakfast!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American, French
Keyword: Easy French Toast
Servings: 8 slices
Calories: 149kcal
Author: Heather Cheney

Ingredients

  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 2 teaspoons brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 tablespoon salted butter melted
  • 1 cup milk room temperature
  • 8 slices sturdy white sandwich bread

Instructions

  • Preheat oven to 425 degrees Fahrenheit and adjust one oven rack to lowest position and one about 5-6 inches from the broiler. 
  • Generously spray the bottom of a 18 x 13 inch rimmed baking sheet with cooking spray.
  • In a large bowl whisk together eggs, vanilla, brown sugar, salt and cinnamon until smooth and no streaks of egg remain. 
  • Whisk milk and butter into the eggs to make the custard mixture. 
  • Pour custard mixture into prepared baking sheet. Lay slices of bread in a single layer in the egg mixture. Wait for 1 minute and flip each slice so that both slides of the bread are coated in custard.
  • Wait an additional minute for the remaining custard mixture to be absorbed and place in the oven on the lower rack. 
  • Bake for 10-15 minutes or until the bottoms of the slices are golden brown. Transfer baking sheet to the top rack under the broiler, turn on the broiler, and broil until the tops are golden brown, watching carefully! 
  • Remove from the oven and serve with maple syrup, butter, and powdered sugar

Notes

For Perfect French Toast Do These Things:
  • Mix the custard in stages for the smoothest consistency.
  • Choose a sturdy sandwich bread like Country White or Potato
  • Grease your cookie sheet WELL.
  • Bake first and then Broil for well-browned bottoms and crispy tops.

Nutrition

Serving: 1slices | Calories: 149kcal | Carbohydrates: 15g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 89mg | Sodium: 264mg | Potassium: 98mg | Sugar: 4g | Vitamin A: 250IU | Calcium: 111mg | Iron: 1.3mg

Want More French Toast Recipes? I've Got A Few...

 

Snickerdoodle Peach Cobbler

By LAST UPDATED · FIRST PUBLISHED , Leave a Comment

Peaches and Snickerdoodles are a match made in heaven in this Snickerdoodle Peach Cobbler that uses store-bought snickerdoodle cookie mix and fresh or frozen peaches!

Snickerdoodle Peach Cobble and scoop of vanilla ice cream on white plate

I've probably told you before, but I LOVE cobblers. I also love pie. And Cookies. And Cake. BUT I REALLY love cobbler. It's something about the crispy, crunchy topping that gets softened on the underside by the fruit filling. You know what I'm talking about, right? The combo of fruit and baked pastry just makes me happy.

This Snickerdoodle Peach Cobbler is just about as easy as cobblers get and the results are nothing short of fantastic. The peaches are lightly sweetened and spiced, and the snickerdoodle topping stays crispy and keeps some of the bite that snickerdoodles get from the cream of tartar that pairs really well with the sweet peaches. Perfection!

What Is the Difference Between Peach Pie and Peach Cobbler?

As far as the peach filling goes, peach pie and cobbler are very similar; it's the crust (or lack thereof) that sets them apart. Peach pie is traditionally made with a top and bottom pie crust that is only lightly sweetened. Cobblers are usually made with just a top crust that is more similar to a biscuit or cookie dough, depending on the recipe.

Cobbler made with fresh or frozen peaches and snickerdoodle cooke dough in a red baking dish

How to Make Peach Cobbler with Cookie Mix

  1. Preheat your oven to 375 degrees Fahrenheit
  2. Combine peaches (fresh or frozen) with sugar, a little bit of cornstarch and cinnamon, and place in a greased baking dish
  3. Dot the tops of the peaches with small pieces of butter and set aside.
  4. Make Cookie dough by combining the snickerdoodle cookie mix with butter and an egg. Mix until it looks like cookie dough.
  5. Separate dough into golf ball sized balls and flatten into disks that are about ¼" thick.
  6. Layer the disks of dough over the peaches and sprinkle with the cinnamon sugar packet that comes in the cookie mix.
  7. Bake for 30-35 minutes or until golden brown and bubbly!
  8. Serve warm with vanilla ice cream

Should I Use Fresh or Frozen Peaches?

I've made this snickerdoodle peach cobbler with both frozen and fresh peaches, and honestly, it was hard to tell the difference! Once baked, frozen peaches taste almost identical to fresh! So use what you have and enjoy the cobbler!

Scoop of snickerdoodle peach cobbler on a white plate with a fork and ice cream scooper.

How to Peel Fresh Peaches

The best way to peel fresh peaches is by dunking them in boiling water for about 20 seconds, removing them with a slotted spoon and placing them directly into an ice water bath. This step stops the cooking process. Once they are cool, remove them from the water and use a paring knife to peel the skin right off. Sometimes I don't even need a knife-- it just comes right off in big pieces with my fingers. Once peeled they can be sliced, pitted and are ready to be put right into the snickerdoodle peach cobbler.

Want More Awesome Cobbler and Pie Recipes?

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4.52 from 39 votes

Snickerdoodle Peach Cobbler

Sweet and warm, this snickerdoodle peach cobbler combines two desserts into one fantastic dish that is a little bit cookie and a little bit cobbler. 
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Snickerdoodle Peach Cobbler
Servings: 8 servings
Calories: 441kcal
Author: Heather Cheney

Ingredients

For the Peach Filling

  • 5 cups sliced and peeled peaches fresh or frozen
  • 2 tablespoons granulated sugar
  • 2 tablespoons corn starch
  • ½ teaspoon ground cinnamon
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons butter cut into small pieces

For the Cookie Topping

  • 1 package Betty Crocker Snickerdoodle Cookie Mix
  • ½ cup butter
  • 1 whole egg

Instructions

  • Preheat oven to 375 degrees Fahrenheit
  • In a large bowl, combine peaches with sugar, corn starch, cinnamon and lemon juice. Stir until mixed and transfer into a greased 9x13" pan. 
  • Dot the 3 tablespoons of butter over the top of the peaches evenly.
  • In a medium-sized bowl combine the snickerdoodle cookie mix (remove and set cinnamon sugar packet aside for later) with the butter and egg. Stir until smooth and combined. 
  • With your hands, form golfball-size balls of dough and press into ¼ inch thick flat disks. Layer dough disks over the peaches until all dough is used and peaches are covered.
  • Open cinnamon sugar packet and sprinkle over the top of the cookie dough and peaches evenly.
  • Bake for 30-35 minutes or until the cookies are golden brown and peach layer is bubbling up on the sides.
  • Cool 10-15 minutes before serving. Serve warm with vanilla ice cream. 

Nutrition

Serving: 1serving | Calories: 441kcal | Carbohydrates: 65g | Protein: 3g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 316mg | Potassium: 188mg | Fiber: 1g | Sugar: 39g | Vitamin A: 800IU | Vitamin C: 8.5mg | Calcium: 10mg | Iron: 0.5mg

Cheddar Garlic Corn Spoon Bread

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The Cheddar Garlic Spoon Bread is creamy, hearty, and makes the perfect side dish for just about any meal!

Homemade Cheddar Garlic Corn Spoon Bread in a red casserole dish on a wooden table.

If you've never had spoonbread before, this post is for you! Being a west coaster, I hadn't had it until a few years back at a southern food restaurant, and I instantly fell in love. This recipe is a fun twist on the traditional southern side dish without taking it too far away from its roots. Just about anything is good with cheese and garlic added to it!

What is Spoon Bread?

Spoon bread is a southern side dish that might be best described as a corn souffle. Though, it's not quite as light and airy as a traditional souffle since it has both cornmeal and whole corn kernels in it. It's creamy, soft, and pairs exceptionally well with meats and gravy. Think of it as a good substitute or addition to mashed potatoes.

How to Make Spoon Bread From Scratch:

  1. First, preheat your oven to 425 degrees Fahrenheit
  2. You'll then melt some butter with some garlic and cook until fragrant for about 30 seconds. You'll then, stir in the milk until it's just at a boil.
  3. Next, you'll slowly whisk in the cornmeal and continue steadily whisking for about 5 minutes.
  4. Remove the pan from the heat and spoon the mixture into a mixing bowl and stir in the cheese, salt, and corn kernels.
  5. Allow the corn mixture to cool a bit and whisk in the egg yolks.
  6. Then, in a large bowl, you'll beat the egg whites just until they form soft mounds, but not stiff peaks. Stir ⅓ of the whites into of the corn mixture to lighten up the batter and then carefully fold in the remaining whites.
  7. Gently turn batter into the buttered baking dish and bake for 25-30 minutes, until risen and golden brown.

Scooping delicious Cheddar Garlic Corn Bread with a silver spoon out of a red casserole dish.

How to Tell when Spoon Bread is Done?

Spoon bread is done when the top is golden brown, the edges have risen, and the center is just slightly jiggly and loose but not runny.

Is Spoon Bread Gluten Free?

My recipe for spoon bread (below) is gluten-free, but not all recipes are so sure to check the recipe if you are sensitive to gluten.

Can Spoon Bread Be Made Ahead of Time?

Spoon bread loses some of its pillowy magic soon after cooking, so it's best to cook it right before serving. That said, if you need to make it ahead, you can prepare the batter up until the point that you fold in the egg whites. When ready to bake, take the batter out of the fridge and allow to come to room temperature. Then, whip the egg whites, fold into the batter, and bake as directed.

Cheddar Garlic spoon bread in a red casserole dish with parsley on top.

Why Aren't My Egg Whites Whipping?

Whipping egg whites can be tricky business. The main thing to know is that egg whites WILL NOT whip if there is any fat (oil, grease, egg yolk, butter) in the whites. So be sure to use a spotless bowl and whisk and be careful not to get any yolk in the whites while separating. If you do, you will not be able to incorporate any air into the whites, and they will not form the soft mounds you need for this spoon bread recipe or the stiff peaks you might need to make meringue.

Other Recipes For Your Thanksgiving Dinner Menu

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Cheddar Garlic spoon bread in a red casserole dish
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4.77 from 13 votes

Cheddar Garlic Corn Spoon Bread

Smooth cornmeal combines with mild garlic, cheese, and corn kernels to create a light and creamy side dish resembling a soufflé that pairs great with meats, sauces, and vegetables. 
Prep Time40 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Keyword: Spoon Bread
Servings: 8 servings
Calories: 350kcal
Author: Heather Cheney

Ingredients

  • 2 cloves garlic minced
  • 3 tablespoons + 1 teaspoon butter divided
  • 4 cups 2% milk
  • ⅔ cup cornmeal
  • 1 teaspoon kosher salt
  • 2 cups grated cheddar
  • 2 cups frozen corn kernals
  • 6 eggs separated

Instructions

  • Preheat oven to 425° F.
  • In a 2 quart saucepan, melt 3 tablespoons of butter over medium heat and cook garlic until fragrant—about 30 seconds. Stir in milk and heat to just below a boil. Slowly whisk in the cornmeal and bring to a boil. Cook, whisking constantly for 5 minutes. Remove from heat and scrape cornmeal mixture into a mixing bowl. Stir in cheese and salt until melted, followed by the frozen corn kernels. Let sit for 10 minutes and whisk in egg yolks.
  • Grease 9x13” baking dish with remaining teaspoon of butter.
  • In a medium bowl, beat the egg whites just until they form soft mounds, not stiff peaks. Stir ⅓ of the whites into of the corm mixture to lighten and then carefully fold in the remaining whites. Gently turn batter into the buttered baking dish. Bake for 25-30 minutes, until risen and golden brown. Serve immediately.

Notes

This recipe was originally published November of 2014. I've since updated the post text and answered some questions, but the recipe remains the same. Enjoy!

Nutrition

Serving: 1serving | Calories: 350kcal | Carbohydrates: 25g | Protein: 17g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 173mg | Sodium: 608mg | Potassium: 402mg | Fiber: 2g | Sugar: 6g | Vitamin A: 715IU | Vitamin C: 3.5mg | Calcium: 368mg | Iron: 1.5mg

Want more delicious side dish recipes?

White Chocolate Macadamia Nut Pizookie (Skillet Cookie)

By LAST UPDATED · FIRST PUBLISHED , 1 Comment

This White Chocolate Chip Macadamia Nut Pizookie has all the flavor of the classic cookie wrapped up in an easy-to-make skillet cookie that is just slightly underbaked and perfect to share with a scoop of vanilla ice cream!

A White Chocolate Macadamia Nut Pizookie in a cast iron skillet with vanilla ice cream on top

It's no secret that I love myself a good pizookie! I recently posted a chocolate chunk pizookie recipe with a step-by-step video, and I've even made an individual pizzokie recipe for the microwave, too! So, I decided to keep the Pizookie love going by sharing this white chocolate chip macadamia version with you today.

What Is A Pizookie?

A pizookie is basically a giant, ever-so-slightly underbaked cookie cooked in a skillet or pizza pan <--- hence the name Piz-ookie. Pizza + Cookie.

How Do You Serve A White Chocolate Macadamia Nut Pizookie?

This White Chocolate Chip Macadamia Nut Pizookie is best served with a few scoops of ice cream plopped right on the top when still warm and eaten straight out of the pan. My recipe makes one, ten-inch pizookie so you'll definitely need to find some help eating it! When making it for my family, I scoop up individual portions of it on a plate and add the ice cream then. But I'll admit, it's super fun to just eat out of the pan for date night!

White Chocolate Macadamia Nut Pizookie baked in a skillet and on a tabletop

How to Make A White Chocolate Chip Macadamia Nut Pizookie

  1. Start with a 10" cast iron skillet. You can use a regular 10" skillet, but the cast iron makes the crust extra crisp and enhances the whole experience. This is the one I have -- it is inexpensive and will last you a lifetime if taken care of!
  2. Preheat your oven and set the skillet on the stovetop over medium-low heat.
  3. Add the butter to the pan, melt it completely and stir in the brown and white sugars and vanilla extract until combined. Remove the pan from the heat.
  4. At this point, you want to let the pan cool off for about five minutes to let it cool down enough so that the warm butter and sugar mixture doesn't cook the egg when added.
  5. When cool, stir in the egg and use a fork to whisk it in.
  6. Add flour, salt, and baking soda to the pan and stir it carefully with a spatula until it is well combined and looks like cookie dough!
  7. Now it's time to add the white chocolate chips and macadamia nuts! Stir them in until they are evenly distributed and lightly tap and form the cookie dough into the pan so that it's even in the pan.
  8. Bake in the oven for about 15-25 minutes or until golden brown on top, and still a little soft in the center.
  9. Serve warm and vanilla ice cream!

Spoonful of baked pizookie with white chocolate and macadamia nuts. Topped with vanilla ice cream.

How To Reheat a White Chocolate Macadamia Nut Pizookie

If you have some white chocolate chip macadamia nut pizookie left over and want to enjoy it warm again, just cover the pan with foil and pop into a 375-degree oven for a few minutes. It won't take very long to heat it and will be toasty and warm, ready to devour again!

What Kind of White Chocolate Should I Use?

I prefer to use chopped white chocolate bar instead of white chocolate chips in this recipe. I feel the bars melt better and the variation of size between the pieces of chocolate really adds to the pizookie. You can find white chocolate bars like this in the baking aisle near the other baking chocolate.

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Close up of white chocolate chip macadamia nut pizookie and vanilla ice cream
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4.50 from 16 votes

White Chocolate Macadamia Nut Pizookie

This pizookie takes all the flavor of the classic white chocolate macadamia nut cookie and turns it into a gooey, warm pizookie with a crisp crust and soft interior. 
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Skillet Cookie, White Chocolate Macadamia Nut Pizookie
Servings: 5 servings
Calories: 630kcal
Author: Heather Cheney

Ingredients

  • ½ cup butter 1 stick
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 2 teaspoons pure vanilla extract
  • 1 whole eggs
  • 1 ½ cup All Purpose Flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup white chocolate Chopped bar or chips
  • ½ cup macadamia nuts chopped

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Melt butter in a 10 inch cast iron skillet set over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is just warm to the touch, but no longer hot. About 5 minutes.
  • Crack an egg onto the butter and sugar mixture, and use a fork to whisk it into the mixture.
  • Place flour, baking soda, and salt on top and carefully stir into the mixture until smooth and well-mixed.
  • Stir in white chocolate chunks and macadamia nuts. Place in the oven for 15-25 minutes or until golden around the edges and still soft in the middle.
  • Serve warm with vanilla ice cream on top.

Nutrition

Serving: 1servings | Calories: 630kcal | Carbohydrates: 79g | Protein: 5g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 52mg | Sodium: 407mg | Potassium: 156mg | Fiber: 2g | Sugar: 49g | Vitamin A: 565IU | Calcium: 67mg | Iron: 2.4mg

Baked Parmesan Pesto Chicken

By LAST UPDATED · FIRST PUBLISHED , 12 Comments

This Baked Pesto Chicken is tender and juicy and uses only three ingredients to create tender and juicy chicken that is on the table in about 30 minutes! 

A Baked Pesto Chicken Breast on a white plate with a side salad

I love this Pesto Chicken! It's often my I-don't-know-what-the-heck-to-make-and-I-didn't-go-grocery-shopping-yet fall-back recipe and pleases many a mouth at my dinner table every time. It's great because you only need a few ingredients for it and it delivers great big flavor without a lot of work.

Let's Talk About The Ingredients

With only three ingredients needed for the chicken and 2 for the sauce, you're bound to have just about everything you need already. Let's take a look!

Boneless Skinless Chicken Breasts

You can use whatever brand or type of chicken breasts you'd like. Recently I've been buying the big bag of frozen thin-cut breasts from Costco, and I love them! The breasts are all pretty evenly sized and shaped, and since they are cut in half cross-wise to make them thin, one breast is the perfect serving size of pesto chicken!

Prepared Basil Pesto

I promise Costco doesn't sponsor this post, but again, my favorite prepared pesto sauce is from there. I use the Kirkland Signature brand pesto from the refrigerated section. It comes in a large jar and is around $6-8, depending on where you live. I usually freeze ½ it in a Tupperware container as my family can't go through the whole jar before it spoils. The flavor is fresh and is much more budget-friendly than buying small containers of it at the regular grocery store.

Parmesan Cheese

Even though pesto already has a good helping of parmesan in it, we need more! I'm not too picky about the parmesan cheese I use for this pesto chicken because it's more for texture than anything else. I typically reach for a bag of shredded (not finely grated) parmesan at the supermarket, and it works great. The cheese sits right on top of the pesto on the chicken and browns, making a nice, cheesy crust.

Balsamic Glaze

This step is totally optional, but I like to drizzle my finished pesto chicken with a little bit of balsamic glaze. It adds just a touch of acidity and sweetness to the rich chicken and really makes the meal complete. You can buy balsamic glaze many places (Trader Joes has a good one), but it's pretty simple to make your own and only takes two ingredients. I'll walk you through the process below.

Balsamic glaze being spooned over baked pesto chicken

How to Make Baked Pesto Chicken

  1. This pesto chicken gets baked at 375 degrees so make sure to preheat your oven.
  2. Line a baking sheet with parchment paper or aluminum foil. If using foil, make sure to spray it with cooking spray, so the chicken doesn't stick to it.
  3. Lay the chicken breasts on the lined baking sheet, spacing them evenly apart.
  4. Spoon about one and one-half tablespoons of the basil pesto over each chicken breast, spreading so that the chicken breast is covered.
  5. Follow the pesto with about two tablespoons of grated parmesan cheese. Pat it gently on top of the chicken so that it doesn't fall off.
  6. Place the chicken in the oven and bake for about 15-20 minutes or until no longer pink in the middle and juices run clear.
  7. Make the balsamic glaze (optional) while the chicken is cooking. Combine balsamic vinegar with brown sugar in a saucepan and stir it together until the sugar is fully dissolved. Bring the mixture up to a simmer and allow to cook until it is reduced by about half and it is the consistency of warm pancake syrup.
  8. Remove the glaze from heat and drizzle over the finished baked pesto chicken before serving.

How Long to Bake Parmesan Pesto Chicken

No two chicken breasts are the same size, so the amount of time it takes to bake the chicken breasts you're using will vary. A medium-sized chicken breast should take about 20 minutes to cook. The best way to know if your chicken is done is by using a food thermometer. Not only will it take a lot of the guesswork out of the cooking game, but you'll also get to enjoy perfectly cooked meat! Just insert the thermometer into the thickest, middle-most part of the pesto chicken and read the temperature. Chicken is fully cooked and safe to eat when it reaches 165 degrees Fahrenheit.

What Side Dishes Go Well With Pesto Chicken?

These Super Creamy Crock Pot Mashed Potatoes or Super Crispy Oven Roasted Garlic Potatoes would go great with this chicken. Or if you're in the mood for rice, try this Easy Baked Rice Pilaf and these Brown Butter Green Beans Amandine! The nice thing about this chicken is that it pairs well with just about anything!

Sliced parmesan pesto chicken on a white plate

Other Chicken Recipes You Might Like

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4.91 from 10 votes

Baked Parmesan Pesto Chicken Breasts

These Baked Chicken Breasts are topped with prepared pesto and a good helping of parmesan cheese. They are baked until golden brown and crispy on the outside and tender and juicy on the inside. 
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Chicken, Main Course
Cuisine: American
Keyword: Pesto Chicken
Servings: 4 servings
Calories: 400kcal
Author: Heather Cheney

Ingredients

For The Chicken

  • 4 boneless skinless chicken breasts
  • salt and pepper
  • ⅔ cup prepared basil pesto sauce
  • ½ cup parmesan cheese grated

For The Balsamic Glaze

  • ½ cup balsamic vinegar
  • 3 tablespoons brown sugar

Instructions

  • Preheat oven to 375 degrees Fahrenheit.
  • Place chicken breasts on a baking sheet lined with parchment paper or greased aluminum foil. 
  • Sprinkle salt and pepper over both sides of the chicken breasts.
  • Spoon about 1 ½ tablespoons of pesto one side of each chicken breast. Then, sprinkle 2 tablespoons of parmesan cheese on top of the pesto. 
  • Place chicken in the oven and bake for 15-20 minutes or browned on the top and no longer pink inside. Use a food thermometer inserted into the thickest part of the chicken to insure it has reached a safe temperature of 165 degrees Fahrenheit. 
  • Remove from the oven and serve drizzled with Balsamic Glaze 

To Make The Balsamic Glaze

  • Combine balsamic vinegar and brown sugar in a small saucepan and heat over medium heat. Stir until the sugar is fully dissolved and allow to simmer until the mixture is reduced by about ½ and has thickened-- about 8-10 minutes. Remove from heat. Store in an airtight container up to 3 weeks in the fridge.

Nutrition

Serving: 1serving | Calories: 400kcal | Carbohydrates: 17g | Protein: 30g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 84mg | Sodium: 727mg | Potassium: 477mg | Sugar: 14g | Vitamin A: 965IU | Vitamin C: 1.3mg | Calcium: 236mg | Iron: 1.1mg

One Pan Easy Chicken Cacciatore

By LAST UPDATED · FIRST PUBLISHED , 1 Comment

If you're looking for a dinner that comes together super quick, has tons of flavor, and just a few ingredients, you're going to want to keep readin' about this easy chicken cacciatore! Easy Chicken Cacciatore cooked in a skillet with peppers and onions

I didn't have this easy chicken cacciatore planned to share with you, but last night I asked the hubs what he wanted for dinner because I was all out of ideas and he quickly said "CHICKEN CACCIATORE!", thinking there was no way I'd oblige. Well, as it turned out, I had everything needed for this quick and easy version of boneless chicken cacciatore and the fam loved it served over our favorite perfect brown rice. I hope you enjoy it!

What is Chicken Cacciatore?

Traditional Chicken Cacciatore is a braised chicken and tomato based dish using bone-in chicken pieces, either baked in the oven or simmered on the stove. "Cacciatore" means "Hunter" in Italian and it uses ingredients hunters may have had while trecking through the forest, like mushrooms and onions. My easy chicken cacciatore recipe is an easier twist on the traditional dish.

What Do You Eat Chicken Cacciatore With?

We love eating this easy chicken cacciatore over rice, and I think that's the traditional way of eating it, but it's also great served over some buttered egg noodles or Garlic Parmesan Pasta. It would also be great with some Ricotta Gnocchi!

Close up of easy chicken cacciatore in a tomato sauce with peppers, olives, and onions.

How to Make Boneless Chicken Cacciatore:

  1. Heat some olive oil over medium-high heat and cook peppers and onion with salt until just barely tender. Stir in garlic and cook for 1 minute or until it is fragrant and smells delicious!
  2. Add canned tomatoes, pasta sauce, and some olives into the pan, stir the sauce and bring to a simmer.
  3. Place boneless, skinless chicken breasts into the sauce in the pan, submerging each breast entirely into the sauce. Bring the sauce and chicken back to a simmer, reduce heat to low, cover and cook for 20 minutes.
  4. Remove from heat and take chicken breasts from the sauce. Shred the chicken if desired and return to the sauce, mixing to incorporate.
  5. Serve chicken and sauce over rice, pasta, or egg noodles with ample amounts of parmesan cheese.

Chicken cacciatore made easy in one pan with olives, peppers and onions.

Tips for Making The BEST One Pan Chicken Cacciatore

  • THAW YOUR CHICKEN If using frozen boneless, skinless chicken breasts be sure that your chicken is completely thawed before placing in the sauce. Doing so will allow the chicken to cook faster and more evenly.
  • USE A LOW SUGAR TOMATO SAUCE This chicken cacciatore recipe does best when you use a tomato sauce that isn't overly sweet. Some prepared pasta sauces (I'm looking at you RAGU) have a lot of sugar in them, and I feel this recipe does better with a sauce that isn't as sweet.
  • JUST SIMMER For the most tender chicken, make sure to cook it only at a simmer over low. You want to see just small bubbles breaking at the surface. Cook it any higher, and you'll be quick-boiling the chicken which produces tough sometimes dry chicken.
  • COOK UNTIL TENDER No two chicken breasts are going to be the same size, so the cooking time will vary depending on the size of chicken breast you're using. Just cook until the chicken is very tender and is easily cut or shredded.

Other Chicken Recipes You Might Like

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One Pan Easy Chicken Cacciatore
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4.80 from 10 votes

One Pan Easy Chicken Cacciatore

A quick and simple chicken cacciatore recipe that is easy enough for quick weeknight dinner and good enough for company. 
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Italian
Keyword: Easy Chicken Cacciatore
Servings: 4 Servings
Calories: 253kcal
Author: Heather Cheney

Ingredients

  • 1 tablespoon olive oil
  • 2 whole bell peppers sliced
  • 1 whole yellow onion sliced
  • ½ teaspoon kosher salt
  • 2 cloves garlic minced
  • 28 ounces whole tomatoes drained and cut each tomato into fours
  • 24 ounces favorite pasta sauce (I LOVE Mezzetta Tomato and Sweet Basil)
  • 14 ounces black olives drained
  • 4 whole boneless skinless chicken breast halves

Instructions

  • Heat olive oil over medium-high heat and cook peppers and onion with salt until just barely tender. Stir in garlic and cook for 1 minute or until fragrant.
  • Pour cut tomatoes, pasta sauce, and drained olives into the pan, stir and bring to a simmer.
  • Place chicken breasts into the sauce, submerging each breast completely into the sauce. Bring back to a simmer, reduce heat to low, cover and cook for 20 minutes. Remove from heat.
  • Remove chicken breasts from sauce, shred, return to the sauce and serve over rice, pasta, or egg noodles with parmesan cheese.

Notes

This recipe was originally published in April of 2016. I've updated the text and answered a few questions about the recipe here, but the recipe remains the same! 

Nutrition

Serving: 1serving | Calories: 253kcal | Carbohydrates: 21g | Protein: 5g | Fat: 19g | Saturated Fat: 2g | Sodium: 3011mg | Potassium: 977mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1375IU | Vitamin C: 31.4mg | Calcium: 138mg | Iron: 4.1mg

The Best Broiled Salmon

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This broiled salmon recipe is the salmon recipe that gets made the most at my house. It's quick and simple to make and produces some of the moistest, most flavorful salmon you can get your hands on!

Broiled and Baked Salmon with Mayonnaise on a plate with salad

I've said it before, and I'll say it again: If you don't use your broiler to cook with, start today! It's definitely one of the most under-utilized kitchen tools in the kitchen. If used right, the broiler cooks delicate foods, like this broiled salmon, quickly and efficiently without drying it out and still gives you the depth of flavor you get from caramelization like you do from other cooking methods.

What is the difference between broil and bake?

When you bake, the heat radiates all around the food (top and bottom heating elements and maybe a convection fan), and the temperature is set and regulated. When you broil the heat always comes from above and typically only has one or two temperature options- low (about 450 degrees Fahrenheit) and High (about 550 degrees Fahrenheit). This direct, high-temperature heat coming only from above, sears the food without drying out the interior.

What temperature should salmon be cooked to?

Salmon is safe to eat at 145 degrees Fahrenheit, but that doesn't mean you should keep under the broiler until it reaches 145. Food continues to cook even after it's taken off the heat-- it's called carryover cooking. I like to take my salmon out of the oven when it hits 130 degrees, cover with foil and allow to rest 10 minutes. The residual heat from cooking will be trapped in the foil and continue to gently cook the fish, even after it's out of the oven; Leaving you with tender salmon that isn't overcooked and tough!

Salmon with a mayonnaise sauce on it just before broiling

How to Make Broiled Salmon

  1. Preheat broiler to HIGH and place the oven rack so that it's about 6 inches away from the heating element.
  2. Stir together the mayonnaise, lemon juice, dill, and smoked paprika.
  3. Arrange salmon fillets on a baking sheet lined with greased aluminum foil, skin side down.
  4. Sprinkle the salmon with salt and pepper and spoon the mayonnaise sauce over the fish.
  5. Place salmon under the broiler and cook for about 5 minutes or until the sauce is bubbly and brown and the internal temperature reads 130 degrees Fahrenheit when you place a food thermometer in the thickest, middle-most part of the fillet.
  6. Take the salmon out of the oven and cover with foil. Allow to rest for 10 minutes to finish the cooking process out of the oven.

How long should I broil the salmon?

Depending on the temperature of your broiler, your salmon may cook faster or slower than others. The best way to gauge how long to cook the salmon is with a food thermometer like this one. Using this will ensure you're never left with dry, overcooked salmon.  Insert the probe into the thickest, middle-most part of the salmon. When the thermometer reads 130 degrees, it's ready to come out and be covered with foil!

Piece of broiled salmon on a white plate with salad

Cooking Tips for Making the BEST Broiled Salmon

  • THAW YOUR FISH If using frozen salmon fillets, make sure they are entirely THAWED before placing under the broiler. Fish that is still frozen in the middle will leave you with an over-cooked exterior and under-cooked interior.
  • SMOKED PAPRIKA I use smoked paprika a lot in my recipes, and that's because it gives fantastic flavor! You can use regular paprika if you'd like, but smoked will add that little extra punch of flavor that puts this salmon over the top.
  • GREASE YOUR FOIL It's vital that you spray the aluminum foil you cook the salmon on with cooking spray or wipe with a bit of vegetable oil before putting your fish on it. This step will ensure that the fish skin will come off the foil easily and won't tear the flesh of the fish when removing.
  • USE MAYONNAISE I know there are a lot of mayonnaise haters out there, but the use of mayonnaise in this broiled salmon recipe is non-negotiable. It not only adds flavor; it keeps the salmon moist and insulated while cooking at a high temperature.

Broiled Salmon Fillet on white and blue plates with greens and tomatoes

Here Are Some Other Easy Salmon Recipes

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4.93 from 13 votes

The Best Broiled Salmon

This broiled salmon stays nice and moist by adding a simple sauce right on top and cooking quickly under the broiler. A perfect, easy weeknight meal!
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Main Course
Cuisine: Seafood
Keyword: Broiled Salmon
Servings: 4 servings
Calories: 339kcal
Author: Heather Cheney

Ingredients

  • ¼ cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 teaspoon dried dill weed
  • ½ teaspoon smoked paprika
  • salt and pepper
  • 4 salmon fillets 5-6 ounces each

Instructions

  • Set oven rack 6 inches from the heat source and preheat your oven's broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
  • Stir mayonnaise, lemon juice, dill weed, and smoked paprika together in a bowl until smooth.
  • Lay salmon fillets, skin-side down, on the prepared baking sheet.  Spinkle with salt and pepper and brush fillets with mayonnaise sauce.
  • Place under the broiler and cook until salmon is golden, bubbly, and the internal temperature reaches 130 degrees Fahrenheit-- about 5-8 minutes. Remove from oven, cover with foil, and allow to rest for 10 minutes before serving. 

Nutrition

Serving: 1serving | Calories: 339kcal | Protein: 33g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 99mg | Sodium: 164mg | Potassium: 833mg | Vitamin A: 205IU | Vitamin C: 2.9mg | Calcium: 25mg | Iron: 1.5mg

Mom's Classic Meatloaf Recipe

By LAST UPDATED · FIRST PUBLISHED , 14 Comments

Tender and juicy with a sweet ketchup glaze, this Classic Meatloaf recipe is what Sunday dinner dreams are made of! My Mom has been making this recipe for years, and we all agree it is the best meatloaf ever.

Traditional Meatloaf with Worcestershire Sauce on a White Plate

What Makes A Great Meatloaf?

In my world, a great meatloaf is tender, super moist, full of flavor and not greasy. And my friends, that's exactly what this recipe is! If you're a meatloaf lover like me and have been searching high and low for the best recipe, YOU. CAN. STOP. NOW! Serve with some Super Creamy Crock Pot Mashed Potatoes or Better Than Costco Mac and Cheese, and you have one heck of a meal!

Let's Talk About The Ingredients for Traditional Meatloaf

This traditional American meatloaf recipe uses a lot of the same ingredients as most meatloaf recipes do, but the way you might use them could be different. Let's take a look!

  • Ground Beef My favorite ground beef to use for classic meatloaf is 80/20 (80% beef 20% fat). I find this to be a great ratio of fat as it's high enough to keep the meatloaf moist during the long cooking period, but not so fatty that it tastes greasy and unappealing. If you're feeling wild, substitute ⅓ of the ground beef with ground pork for an extra flavor boost. Pork is generally fattier than beef so you could use 90/10 beef if substituting pork and still have great results.
  • Eggs These work as the glue that holds the meat, crackers, onion, and spices together and creates a nice, spongy light texture.  Contrary to popular belief,  they DO NOT add moisture to the meatloaf so adding an extra one will not make your meatloaf any moister, though it might be super spongy. 🙂
  • Milk + Saltine Crackers The addition of crackers and milk in a meatloaf recipe, does two things: It binds the meat together and adds moisture, making the finished meatloaf tender and juicy. Crushed Saltine Crackers are my go-t0 whenever I need something like breadcrumbs to bind meatloaf, meatballs or even bread chicken tenders or fish. When used as a breading, saltines create a light, flavorful crust that can't be beat!
  • Onion When adding the onion into your meatloaf, it's important to make sure you chop your onions finely. Large pieces of onion mixed into a meatloaf mixture will make it difficult for the meatloaf to hold its shape. Finely chopped onions will mix better into the meat, creating better flavor and a prettier loaf.
  • Herbs I like to add two different herbs to my meatloaf: Sage and Dill. It might seem like an unlikely combination but stick with me here. The sage adds earthiness to the meatloaf while the dill adds a bit of brightness and that "hmmmmmm" factor. No one will be able to pin point the exact flavor, but it adds just enough to bring it a step up in overall tastiness. In fact, dill is one of my most-favorite herbs to add to beef recipes for this reason.
  • Ketchup No classic meatloaf recipe is complete without a ketchup glaze! My glaze recipe keeps it simple and uses only ketchup, brown sugar and Worcestershire sauce.
Sliced meatloaf on a white plate with ketchup glaze

How to Make The Best Classic Meatloaf

Mix the Meat

When making meat mixtures like meatloaf, meatball, or burgers, it's important to not over-work or over-mix the meat. When ground meat is mixed too much, it turns it into a paste making it tough with an unpleasant texture. Just remember that it's meat and not bread dough and to mix it gently and only until all the ingredients are incorporated.

Make A Panade

A panade is traditionally a combination of stale bread and milk, soaked until it creates a sort of a paste. It's used in meatball and meatloaf recipes to keep them moist and act as glue. I talk more about it in this recipe. For this classic meatloaf, our panade is the combination of milk and saltine crackers. Before adding them to the meat, combine just the crackers and milk in a small bowl and allow them to soak and soften for a few minutes. Doing this keeps the crackers for soaking up moisture from the meat on contact, and makes a nice, homogonous meatloaf mixture void of big chunks of cracker.

Form The Loaf

I like to bake my meatloaf on a cookie sheet, as opposed to in a loaf pan. Doing this gives me control over how big I want my meatloaf to be and allows all the sides to brown and create flavor. It also gives the cooking juices a place to go instead of just bubbling up in the loaf pan, creating a greasy mess.

Line a baking sheet with parchment paper or aluminum foil and use your hands to form the loaf right on top. When it's the shape you'd like it, wet your hands a bit and rub them over the surface of the meat. This step gives the loaf a smooth surface and somewhat seals exterior.

Classic Meatloaf before baking on a cookie sheet

Make the Glaze

Combine the ketchup, brown sugar and Worcestershire Sauce in a small bowl. Put the glaze on the meatloaf in 2 phases once the meatloaf is about ½ way done cooking. Allowing the meatloaf to cook partway before putting the sauce on allows the meatloaf to brown slightly and the glaze to stick better to the cooked surface.

Check for Doneness

Meatloaf is done cooking when the internal temperature reaches 160 degrees Fahrenheit. Use a food thermometer and insert into the thickest, middle-most part of the meatloaf to check. This recipe makes a 1 ½ pound meatloaf, and I cook it at 350 degrees for about 40 minutes.

Baked Classic Meatloaf with Saltine Crackers and Worcestershire Sauce Glaze

Let Rest

Meatloaf needs to rest for about 10 minutes before cutting into and serving to allow the juices to redistribute inside.

Can Classic Meatloaf be Frozen?

Yes! It's best to freeze this meatloaf it after it's been cooked. Cook and slice the meatloaf and lay the slices on a baking sheet. Freeze the slices and store in an airtight container once frozen. Meatloaf slices will stay good for up to 2 months in the freezer. When you're ready to eat, thaw the slices and reheat or place frozen slices in a covered casserole dish and reheat in a 375-degree oven. Enjoy!

If you make this recipe let me know in the comments below! I'd also love to hear about your favorite side dish for meatloaf, too!

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4.52 from 153 votes

Mom's Classic Meatloaf Recipe

It's an oldie, but a goodie-- Meatloaf! There's not a whole lot better than a tender and moist meatloaf and this is the PERFECT recipe in my book. 
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Keyword: Classic Meatloaf, Ketchup Glaze
Servings: 6 servings
Calories: 487kcal
Author: Heather Cheney

Ingredients

For The Meatloaf

  • ¾ cup milk
  • ⅔ cup crushed saltine crackers
  • 2 large eggs
  • ¼ teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon dried dill weed
  • ½ teaspoon rubbed sage
  • 1 ½ pounds ground beef 80/20% fat
  • ½ cup onion finely chopped

For the Sauce

  • 1 cup ketchup
  • ½ cup brown sugar
  • 1 teaspoon Worcestershire Sauce

Instructions

  • Preheat oven to 350 degrees Fahrenheit
  • Combine the milk and crushed saltine crackers in a small bowl. Allow to soak for about 5 minutes or until the crackers are soft. Whisk in the egg, salt, sage, dill, and pepper. 
  • Place ground beef in a large bowl and add in onion and milk mixture. Gently mix until just combined.
  • Line a baking sheet with parchment paper or aluminum foil and shape meat into a loaf shape. Dip fingers in water and smooth out the cracks with your if needed.
  • Place in oven and bake for about 20 minutes. 
  • Combine ketchup, sugar and Worcestershire sauce and spoon half of it over the partially cooked loaf. Return to the oven. 
  • Cook for 5-7 minutes longer and spoon the remainder of the sauce over meatloaf. Continue to cook until the internal temperature reaches 160 degrees-- about 10-15 additional for a total of 35-45 minutes total cooking time. 

Nutrition

Serving: 1serving | Calories: 487kcal | Carbohydrates: 37g | Protein: 24g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 153mg | Sodium: 961mg | Potassium: 562mg | Sugar: 28g | Vitamin A: 365IU | Vitamin C: 2.6mg | Calcium: 93mg | Iron: 3.4mg

Broccoli Salad

By LAST UPDATED · FIRST PUBLISHED , 8 Comments

Sweet and Tangy, this broccoli salad is filled with bacon, cheese, onion, sunflower seeds, currants, and a creamy dressing that makes it the perfect side dish for grilled meats, sandwiches or just about anything. Glass bowl full of sweet broccoli salad with bacon, currants, onion, cheese and sunflower seeds

Sooo, I have a thing for sweet and sour things, and I think that's why I love this broccoli salad so much. I know broccoli salad is a classic, and I've seen it at every church potluck I've ever gone to, but I always saw the raisins in it and assumed I wouldn't like it, so I never tried it.

Then, I realized there was bacon in it, and it can't be THAT bad with bacon, right?  RIGHT! So I gave it a go, and I'm never going back. This cold broccoli salad is seriously soo good. The Broccoli is nice and crunchy, the cheese adds some creaminess and bite, and the bacon adds the heaven element. And that dressing?? Get outta' here. 🙂

How to Make Broccoli Salad

Sweet Broccoli Salad is a combination of fresh broccoli florets, crispy cooked bacon, sweet red onion, sharp cheddar cheese, dried currants, sunflower seeds and a sweet and tangy dressing that is simple to prepare. Just toss the salad ingredients with the salad dressing, and you have a pretty incredible salad.

Broccoli Salad with a sweet dressing in a glass bowl

Tips for Making the BEST Broccoli Salad

  • Use FRESH Broccoli --the fresher the broccoli, the more crisp and fresh your salad will be!
  • Get creative with mix-ins -- This salad can really be customized to your tastes. Add different cheese, nuts, dried fruits, and fresh veggies to make it your own!
  • Add the bacon just before serving-- I'm a sucker for crispy bacon, so I like to wait to add it until just before serving this sweet broccoli salad. 

Can Cold Broccoli Salad Be Made Ahead?

Yes! In fact, it's best when made a day in advance before serving. This time gives the flavors of the salad to really meld together and create magic! It stores well too since the broccoli is nice and sturdy and won't get soggy.

Cold Broccoli Salad with Bacon in a bowl

What Are Dried Currants?

I ended up making this Sweet Broccoli Salad with dried currants instead of raisins to try to cut down on the "I'm-a-giant-dressing-soaked-raisin-and-I-look-a-little-gross" factor. They add the perfect amount of sweetness to the salad, and you can sound all gourmet when people ask you what they are! If you're not familiar with dried currants, they are found in the grocery store right next to the raisins and taste about the same but are about a quarter of the size of a raisin.

Want more crazy-good salad recipes?

Ultimate Ambrosia Fruit Salad is one of our all-time favorites, and this Cilantro Lime Ranch Layered Salad is the perfect make-ahead salad for parties or picnics!

📖 Recipe

Cold Broccoli Salad with bacon, cheese, currants, sunflower seeds and a sweet dressing
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4.79 from 14 votes

Sweet Broccoli Salad

This broccoli salad is filled to the brim with bacon, cheese, onion, sunflower seeds, currants, and a creamy dressing that makes it the perfect side dish! 
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Keyword: Broccoli Salad
Servings: 10 servings
Calories: 409kcal
Author: Heather Cheney

Ingredients

  • 3 fresh broccoli crowns cut into bite-sized florets
  • 8 slices bacon cooked until crispy and diced
  • ½ cup sweet red onion diced
  • ¼ cup dried currants
  • ¼ cup salted sunflower seeds
  • 6 ounces sharp cheddar cheese cut into small cubes
  • 1 cup mayonnaise
  • 2 tablespoons white vinegar
  • ¼ cup granulated sugar
  • ¼ teaspoon kosher salt black pepper to taste

Instructions

  • Place broccoli in a large bowl. Add the bacon, onion, currants, sunflower seeds and cheese. 
  • In a small bowl combine the mayonnaise, vinegar, sugar, salt, and pepper and stir well. 
  • Add dressing to broccoli mixture and toss gently. Serve immediately. If you want to make-ahead, all the ingredients can be combined except the bacon. Keep it separate and add it just before serving so it stays crisp!

Notes

**This recipe was originally published in January 2012. I've since updated the pictures and text of this post, but the recipe stays the same!

Nutrition

Serving: 1serving | Calories: 409kcal | Carbohydrates: 21g | Protein: 12g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 508mg | Potassium: 692mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1330IU | Vitamin C: 163.4mg | Calcium: 218mg | Iron: 1.8mg

Delicious Strawberries and Sour Cream

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These Strawberries are dipped in sour cream and then rolled in brown sugar! It might seem a little odd, but they are one of my absolute favorite ways to eat strawberries! Easy enough to throw together last minute for a get-together and simple enough to make just enough for you. 🙂 A bowl of strawberries getting ready to dip in sour cream and brown sugar

Need a quick and easy dessert? Well, I've got you covered because these strawberries and sour cream are quick, easy, and absolutely divine!  They even work as an easy dessert for a romantic dinner! I mean, who wouldn't love getting strawberries dipped in sour cream and brown sugar?  I'll let your imagination do the rest to keep things rated "G" here, but seriously. Pair it with some cheese fondue and you've got a pretty killer meal.

Alternately, they make a great snack for a Netflix binge session as well.

Aaaanyway, this might be my favorite way to eat strawberries. I don't remember who turned me on to this idea or when I realized what I was missing out on in life, but I've never been the same since.

This isn't exactly a recipe so I hesitated to share it today, but I figured I owed it to those of you out there that hadn't tried it yet.

How to Make Strawberries with Sour Cream and Brown Sugar

There are only two steps to euphoria here:

  1. Dip fresh strawberries in sour cream.
Strawberry being dipped in sour cream

2. Roll in a bowl of crumbly brown sugar.

A fresh strawberry being rolled in brown sugar after dipping in sour cream

3. Eat!

The sour cream mixes with the brown sugar, slightly dissolving it upon contact and creates this creamy, sweet and tart sauce that is PERFECT with the strawberries!

What Can I Do With Sour Strawberries?

Dip them in sour cream and brown sugar, of course! This is the perfect way to enjoy those less-than-sweet berries you got from the store and don't know what to do with. Sugar and sour cream make everything better!

a fresh strawberry dipped in sour cream and brown sugar

Tips for Making the Best Sour Cream and Brown Sugar Dipped Strawberries

  • You'll want to wash your strawberries before eating, but make sure to dry them off well with a paper towel or dish towel before eating as the sour cream won't stick very well to the strawberries if they are wet.
  • Soft, fresh brown sugar works the best for this. If you don't have a fresh bag, make your own! I share my failproof recipe for homemade brown sugar here.

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Fresh Strawberries dipped in sour cream and then brown sugar
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4.80 from 5 votes

Strawberries with Sour Cream and Brown Sugar

Dip those fresh strawberries into some cold sour cream and crumbly brown sugar for the best strawberry experience of your life!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Keyword: Strawberries with Sour Cream
Servings: 2 servings
Calories: 206kcal
Author: Heather Cheney

Ingredients

  • 2 cups fresh strawberries washed and dried
  • ¼ cup sour cream
  • ¼ cup brown sugar

Instructions

  • Dip whole strawberries into sour cream and then roll them in brown sugar. Eat immediately. 

Nutrition

Serving: 1serving | Calories: 206kcal | Carbohydrates: 38g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 32mg | Potassium: 297mg | Fiber: 2g | Sugar: 34g | Vitamin A: 180IU | Vitamin C: 84.6mg | Calcium: 78mg | Iron: 0.8mg

 

Chocolate Chunk Pizookie (Skillet Cookie or Pizza Cookie!)

By LAST UPDATED · FIRST PUBLISHED , 1 Comment

Pizookies are part cookie, part pizza, and totally delicious! We can thank BJ's Restaurant for this genius dessert and now you can use this recipe to make them at home!Pizookie recipe in a cast iron pan with vanilla ice cream on top

I've been making variations of this chocolate chunk pizookie recipe for years and I figure it's about high-time I share it with you. I honestly don't know why I waited so long.

It's one of our favorite quick and easy desserts and everyone that I make it for wants the recipe. You might know them as skillet cookies, but we like to call them Pizookies!

I love this recipe because the cookie dough is made right in the pan you bake it in, so it's mess-free and super easy!

What is a Pizookie?

A pizookie is basically a giant cookie baked in a skillet. It's pizza (because of how big and round it is) + cookie. Piz-ookie! But, this isn't just any cookie. The magic of the pizookie lies in the warm, soft center of the pan.

They are typically under-baked just a bit so you end up with a crunchy, caramelized outside and a soft, warm, gooey center. It's magic.

BJ's Restaurant has brought the Pizookie into fame. They have lots of different flavors and even though I can make them at home, I still love to share the Pizookie Trio at BJ's with a friend every now and then.

How To Make A Pizookie In 7 Steps:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Put a 10 inch cast iron skillet on the stove and turn on medium-low heat. Stir in brown and white sugar and vanilla and remove from heat. Let rest until pan is just warm to the touch, but no longer hot-- about 5 minutes.
  3. Crack an egg into the butter and sugar mixture, and use a fork to whisk it into the mixture.
  4. Place flour, baking soda, and salt on top of the sugar and carefully stir into the mixture until smooth and well-mixed.
  5. Stir in chocolate chunks and chocolate chips.
  6. Bake in the oven for 15-25 minutes or until golden around the edges and still soft in the middle.
  7. Serve warm with vanilla ice cream on top.

Easy Skillet Cookie or pizookie with vanilla ice cream on top.

Tips for Making the BEST Chocolate Chunk Pizookie

  • Use a 10" cast iron skillet-- This recipe is written for a 10" skillet, like this one . If you don't have a 10-inch skillet, you can use an 8-inch pan but your pizookie will be thicker and you may need to adjust the cooking time a bit. Cast iron skillets are great for this because they cook the cookie evenly and give a nice, crunchy crust. Non-stick skillets will work for this as well, you'll just have to be careful not to scratch the coating when serving it up.
  • Melt your butter over low heat-- When melting the butter, keep it over medium-low heat so you don't accidentally burn the butter. The heat just needs to be high enough to melt the butter. That's it.
  • Watch your pizookie at the end of cooking-- Part of the magic of the Pizookie lies in its soft, warm center. You want the skillet cookie to be golden brown around the edges and still soft in the middle.

Different Pizookie Flavors

If you've ever had a Pizookie at BJ's you know there are lots of flavors to choose from! I've already created a recipe for a White Chocolate Pizookie and here are some other ideas to make this recipe your own!

  • Salted Caramel- Omit the chocolate chunks, add ¼ cup each crushed salted pretzels, white chocolate chips, toffee pieces, and serve with vanilla ice cream and caramel sauce.
  • Peanut Butter- Add ½ cup peanut butter to the recipe when melting the butter.
  • Cookies and Cream- Reduce flour by ½ cup and add ⅓ cup cocoa powder. Omit chocolate chips and chunks and add 1 cup crushed Oreo cookies instead.
  • Triple Chocolate- Reduce flour by ½ cup and add ⅓ cup cocoa powder. Add ⅓ cup white chocolate chips and serve with chocolate ice cream and chocolate sauce.

Copycat BJ's Pizookie Recipe in pan with ice cream on top.

How Do I Serve a Pizookie?

I think the best way to serve this Chocolate Chunk Pizookie is with a few scoops of vanilla ice cream scooped right on top and 4 or 5 spoons to dig into it with. The ice cream melts right over the warm cookie as you eat it and food always tastes better when it's shared.

How To Make Individual Pizookies

If a big 10-inch pizookie is just a little bit too much for you, try out this Individual Pizookie Recipe. It makes just enough for 2 small pizookies and cooks in under a minute! Or you can make cookie dough recipe as written here and divide into small, ½ pint-sized mason jars. Bake for 5-7 minutes or until golden brown on top and still soft in the center.

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4.44 from 23 votes

Chocolate Chunk Pizookie (Skillet Cookie)

This Chocolate Chunk Pizookie is out-of-this-world delicious and the perfect indulgent dessert to make when you don't have a ton of time or don't want to dirty a bunch of dishes! One pan, half-baked cookies for the win!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate Chunk Pizookie, Easy Skillet Cookie
Servings: 5 servings
Calories: 603kcal
Author: Heather Cheney

Ingredients

  • ½ cup Butter 1 stick
  • ½ cups Granulated Sugar
  • ½ cups Light Brown Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 1 whole Egg
  • 1 ½ cup All-purpose Flour
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • ½ cup Milk Chocolate Bar Cut In Chunks
  • ½ cup Mini Semi-Sweet Chocolate Chips

Instructions

  • Preheat oven to 350 degrees Fahrenheit. 
  • Melt butter in a 10 inch cast iron skillet set over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is just warm to the touch, but no longer hot. About 5 minutes.
  • Crack an egg onto the butter and sugar mixture, and use a fork to whisk it into the mixture. 
  • Place flour, baking soda, and salt on top and carefully stir into the mixture until smooth and well-mixed. 
  • Stir in chocolate chunks and chips. Place in the oven for 15-25 minutes or until golden around the edges and still soft in the middle. 
  • Serve warm with vanilla ice cream on top. 

Video

Nutrition

Serving: 1serving | Calories: 603kcal | Carbohydrates: 83g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 51mg | Sodium: 398mg | Potassium: 203mg | Fiber: 2g | Sugar: 50g | Vitamin A: 580IU | Calcium: 44mg | Iron: 3.4mg

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Italian Nachos with Fried Pasta Chips

By LAST UPDATED · FIRST PUBLISHED , 17 Comments

These Italian Nachos are just what game day calls for! Fried pasta chips are tender and crisp, topped with rotisserie chicken, peppers, tomatoes, a creamy alfredo sauce and plenty of California Ripe Olives. You might want to sit down for this recipe. 😉 

--This post is sponsored by California Ripe Olives. I'll be sharing 3 posts featuring California Ripe Olives in 2019 and hope you enjoy them! Here's part 1-- all thoughts and opinions are my own--

Italian Nachos with olives, cherry peppers, chicken and a homemade alfredo sauce.

The big game is right around the corner, and I don't know about you but I could care less about the game! I'm not ashamed to admit that I'm in it for the food and I have a feeling I'm not the only one. These Italian Nachos built on fried pasta chips fit right in on the snack table with all the dips, wings, and finger foods. Set up a nacho bar with all the fixings and you have a DIY snack that's a little bit out of the ordinary and packed with crazy amounts of flavor!

One of the reasons these Italian Nachos are so good, is that I used a combination of California Black Ripe Olives and California Green Ripe Olives as one of the toppings.

I had the chance to visit with California Ripe Olives a few years ago in California and learned so much about olives that I didn't know! Did you know?

  • The olive undergoes a seven-day storage and curing process that produces the unique California
    Ripe Olive flavor.
  • The consistent curing process, which is proprietary to California Ripe Olives, results in a
    consistent taste in every olive.
  • AND, 95% of olives produced in the United States are California grown, so check the label before buying! It will say grown in California if they are California Ripe Olives.

Italian Nachos made on fried pasta chips and topped with homemade alfredo sauce

What To Put on Italian Nachos

In addition to California Ripe Olives, these Italian nachos get topped with some other pretty spectacular things. I loaded mine up with fresh diced tomatoes, sliced sweet cherry peppers, shredded rotisserie chicken, green onion, fresh parsley, and the best part-- Homemade Alfredo Sauce! Here are some other ideas to make these Italian Nachos your own:

  • Crumbled and cooked Italian sausage
  • Pepperoncini
  • Tomato sauce
  • Ricotta cheese
  • Mozzarella Cheese
  • Olive tapenade
  • Sundried tomatoes
  • Parmesan cheese

Fried pasta chips on a paper towel ready to make Italian Nachos

How to Make Fried Pasta Chips

The fried pasta chips are probably my favorite part about these Italian Nachos! Sure, we would use tortilla chips, but the fried pasta chips really make these nachos something special. I've outlined the whole process in the video below! And don't worry! They aren't as complicated to make as you might think!

Tips for Making The Best Italian Nachos and Fried Pasta Chips

  • Make sure your oil is hot enough when frying the chips. When deep frying it's important that the oil is between 350-375 degrees Fahrenheit. Too low and you'll end up with greasy food, too high and it will burn. The best way to keep your oil at a good temperature is to invest in a deep-fry or candy thermometer like this one.
  • Salt the Chips-- As a general rule, it's always good to give food a little sprinkling of salt after it comes out of the oil.
  • Make Homemade Alfredo Sauce-- My recipe for Alfredo sauce is simple and easy and 10x better than any sauce you can get out of a jar. Watch the video and try your hand at making it homemade. It will be worth it, promise.
  • Keep the Chips Warm by placing them on a cookie sheet lined with a baking rack like this and keep in a 200-degree oven until serving. The baking rack will keep them from getting soggy on the bottom and the oven will keep them nice and crispy and warm until you're ready to eat!

Italian Nachos on a blue plate with alfredo sauce, olives and cherry peppers.

And that's it, friends! I hope you'll give these Italian Nachos a try and find yourselves some California Ripe Olives to top them with! They are the best!

Need more recipes for the big game?

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Italian Nachos with homemade alfredo sauce and cherry peppers
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4.93 from 13 votes

Italian Nachos with Fried Pasta Chips

These Italian Nachos are just what game day calls for! Fried pasta chips are tender and crisp, topped with rotisserie chicken, peppers, tomatoes, a creamy alfredo sauce and plenty of California Ripe Olives.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Appetizer
Cuisine: Italian
Keyword: Fried Pasta Chips, Italian Nachos
Servings: 6 servings
Calories: 681kcal
Author: Heather Cheney

Ingredients

For Fried Pasta Chips:

  • 16 ounces lasagna noodles cooked and drained
  • ½ cup all purpose flour
  • 1 egg
  • ¼ cup heavy cream
  • ¼ cup water
  • 1 ½ cup seasoned breadcrumbs I used garlic and herb flavor
  • Salt
  • Canola or peanut oil for frying

For Alfredo Sauce:

  • 2 tablespoons salted butter
  • 1 clove garlic minced
  • 1 cup heavy whipping cream
  • ½ cup Parmesan cheese grated
  • Salt and pepper to taste

For Toppings:

  • California Black and Green Ripe Olives quartered
  • Rotisserie chicken shredded
  • Sweet cherry peppers sliced
  • Fresh tomatoes diced
  • Fresh Italian Parsley chopped
  • Green onion finely sliced

Instructions

  • Cut cooked lasagna noodles into fifths to make squares for your chips and place in a large bowl.
  • Toss lasagna noodle pieces with flour until well coated.
  • In a small bowl whisk together egg, cream, and water. Pour over lasagna noodles and stir until all noodles are moistened.
  • Add breadcrumbs to the noodles and stir until all noodle pieces are coated with breadcrumbs.
  • Fry breaded noodles in 350 degree Fahrenheit oil until golden brown—about 5-7 minutes, flipping noodles to cook evenly.
  • Place fried chips on paper towels and sprinkle with salt. If not eating right away, place chips on a baking sheet lined with a baking rack and keep warm in a 200-degree oven.
  • Melt butter in a small pan; add garlic and cook, stirring for 1 minute.
  • Pour cream into pan and bring to a simmer. Simmer until sauce is thick enough to cover the back of spoon or spatula. Remove from heat.
  • Stir in Parmesan cheese until melted and season to taste with salt and pepper.
  • Assemble nachos by layering pasta chips with Alfredo sauce, California Ripe Olives, shredded chicken, cherry peppers, tomatoes, parsley and green onion.

Video

Nutrition

Serving: 1serving | Calories: 681kcal | Carbohydrates: 86g | Protein: 20g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 111mg | Sodium: 602mg | Potassium: 304mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1010IU | Vitamin C: 1.2mg | Calcium: 205mg | Iron: 3.1mg

Banoffee Pie

By LAST UPDATED · FIRST PUBLISHED , 1 Comment

Banoffee Pie is chock-full of fresh bananas, thick caramel, shortbread, whipped cream, and topped with chocolate-- what more could you want from a pie?

Banoffee Pie Topped with mini chocolate chips

What is Banoffee Pie?

Banoffee = Bananas + Toffee. It starts with a crunchy shortbread crust, followed by a rich, thick and luxurious caramel sauce, topped with fresh slices of bananas and copious amount of whipped cream. Sounds good, eh?

What Are The Origins of Banoffee Pie?

Banoffee pie was invented in Brittain in 1971 at The Hungry Monk Restaurant in East Sussex. The owner and his chef were trying to perfect a recipe for an American "coffee toffee" pie and the final result was this banana version. It's been a classic recipe ever since.

Banoffee Pie with shortbread crust in a purple pie dish

Cooking Tips for Making the BEST Banoffee Pie

  • Use name-brand sweetened condensed milk for the caramel layer. Budget sweetened condensed milks sometimes contain stabilizers that prevent the caramel from setting up as it should. I've tested this recipe with both Eagle Brand and Nestle (Carnation) with good results.
  • Boil the filling for at least 1 minute, stirring constantly to be sure the caramel sets up as it should. Nobody likes a runny pie.
  • Bake your pie crust-- some cookie crust recipes assure you that they do not need to be baked to stay crunchy. I like to make sure my crust stays crisp by baking it before filling-- about 8 minutes. The contrast between the crisp crust, soft caramel, bananas, and light whipped cream really makes this banoffee pie magical!
  • Use Heavy Whipping Cream-- When shopping for whipping cream in the dairy aisle of your grocery store, look for the term "Heavy" on the label. This simply means that it has a higher fat content and will be better for whipping. The extra fat allows the cream to whip stiffer and be more stable.

Can Banoffee Pie Be Made in Advance?

Yes, but fresh bananas are always better. If you'd like to make this in advance, omit the step of stirring chopped bananas into the whipped cream as these bananas in the whipped cream brown easily. If you'd really like to thwart brown bananas you can spritz the slices with a little bit of lemon juice before layering on the caramel.

Need More Killer Dessert Recipes? I've Got You Covered!

This Apple Bundt Cake with Caramel Pecan Frosting is loaded with fresh granny smith apples and topped with a rich caramel pecan sauce. It's basically my favorite thing, ever.

Try my Ultimate Ambrosia Fruit Salad to bring a little sunshine into these dark wintry days we've been having.

Or give this No Bake Key Lime Cheesecake a go! It's cool and refreshing and another great way to bring a little sunshine into your day!

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Banoffee Pie Topped with mini chocolate chips
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4.81 from 21 votes

Banoffee Pie

Banoffee Pie is chock-full of fresh bananas, thick caramel, shortbread, whipped cream, and topped with chocolate-- what more could you want from a pie?
Prep Time2 hours
Cook Time15 minutes
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: Brittish
Keyword: Banoffee Pie
Servings: 12 servings
Calories: 516kcal
Author: Heather Cheney

Ingredients

For the Crust:

  • 10 ounces Pecan Shortbread Cookies crushed
  • 1 tablespoon sugar
  • 6 tablespoons butter melted

For the Filling:

  • ⅓ cup butter
  • ⅓ cup brown sugar packed
  • 14 ounces 1 can sweetened condensed milk brand name
  • 2 ripe bananas peeled and sliced

For the Whipped Cream:

  • 2 cups heavy whipping cream
  • 3 tablespoons sugar
  • 1 tablespoon vanilla extract

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Place cookie crumbs, sugar, and butter in a large bowl and stir with a fork until the mixture resembles wet sand.
  • Press crust into a 9” pie plate until it’s very compact.
  • Bake for 8 minutes or until just starting to brown. Remove from oven and allow to cool completely.
  • Melt butter and brown sugar over low heat, stirring constantly until sugar is completely dissolved. Stir sweetened condensed milk into the pan and bring to a boil, continuing to stir continuously. Let boil for 1 minute for a thick, golden caramel and remove from heat.
  • Pour caramel into cooled crust and spread evenly. Place in fridge and allow to cool for at least an hour.
  • In a large bowl whip cream, sugar, and vanilla together until stiff peaks form. Fold in some chopped bananas, if desired.
  • Slice bananas and place in a single layer over the caramel. Top with the whipped cream and garnish with chocolate chips, shavings, or cocoa powder.

Video

Nutrition

Serving: 1slice | Calories: 516kcal | Carbohydrates: 48g | Protein: 5g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 98mg | Sodium: 277mg | Potassium: 254mg | Sugar: 34g | Vitamin A: 1035IU | Vitamin C: 2.8mg | Calcium: 137mg | Iron: 0.8mg

Tools and Ingredients I Use When Making Banoffee Pie

Sour Cream and Onion Dip

By LAST UPDATED · FIRST PUBLISHED , Leave a Comment

Sour Cream and Onion dip is the ultimate party staple! My version of onion dip is made with fresh caramelized onions, sour cream, chives, and some lemon juice to brighten it up. It's perfect served with crackers, bread or fresh veggies and will be the first thing gone on the party table! Sour Cream Onion Dip with green onions on top in a blue dish
I know you've all eaten your share of onion dips. It's kind of an obligatory party staple, right? I think it's up there with veggie platters and the infamous cheese ball. Onion dip is easy to make, most everybody likes it, and as long as ⅔rds of your guests indulge in its oniony goodness, nobody notices the effect it, and all the other party food has on your breath. 🙂

How to Make Sour Cream and Onion Dip

My version of french onion dip skips out on the seasoning mix speckled with crunchy bits of dried onion and goes straight for the good stuff-- fresh caramelized onions. With the help from some butter and olive oil, the onion goes from harsh and crisp to soft and sweet after a few minutes on the stove. Mix those onions with a bit of cream cheese, sour cream, and a few more ingredients and you have a dip that is rich, creamy, and full of flavor!

Caramelized onion dip in blue dish with crackers

Can I make this Sour Cream and Onion Dip Recipe with Greek Yogurt?

Yes! Greek yogurt is a great substitute for sour cream when you're trying to lighten your diet up. The finished dip may be a bit tangier than the sour cream version, so add the lemon juice to taste.

What should I serve with this Onion Dip Recipe?

I love serving it with butter crackers, like pictured, but also think it's great with some salted kettle potato chips or slices of toasted baguette. You really can't go wrong! Do you need some more dip recipes for your party spread? Try this Pizza Dip for a delicious spin on pizza, or this White Queso Blanco Dip for a little spice. If you need something lighter, these Skinny Buffalo Cauliflower Bites are seriously addictive and totally kick a chicken wing craving to the curb.

How Long Does Sour Cream and Onion Dip Last?

I'd be surprised if this onion dip recipe lasts more than a few hours at a party, but if you're left with some leftovers spoon into an airtight container and store in the fridge for up to 7 days.

Sweet onion dip with cracker and green onions

Tips for making the BEST Sour Cream and Onion Dip

  • Caramelizing onions correctly can take time. Don't rush it! The heat causes the large sugar molecules in onions to break down into smaller molecules that cause the browning and sweetening. If you don't apply heat for long enough, that process can't take place! Keep your heat around medium and watch for any scorching on the onions. If this happens, it means your heat is too high and won't allow the onions to caramelize correctly before they are totally burnt.
  • Use a heavy-bottomed pan. Heavy bottomed pans, like cast iron or stainless steel distribute heat much more efficiently and effectively than thin aluminum pans. This efficient, even heat allows all the onions in the pan to heat evenly and do their dreamy little caramelization thing.
  • Use room temperature cream cheese. This ensures it will stir in smoothly to the sour cream.
  • Use a slicer to make uniform onion slices. Using a mandolin type slicer not only makes slicing the onion a breeze, but it also makes uniform onion slices that will help the onions to caramelize at the same rate. I love this affordable little handheld mandolin slicer for jobs like this.

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Sour Cream Onion Dip with green onions on top in a blue dish
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4.86 from 7 votes

Sour Cream and Onion Dip

Sour Cream and Onion dip is the ultimate party staple! My version of onion dip is made with fresh caramelized onions, sour cream, chives, and some lemon juice to brighten it up. It's perfect served with crackers, bread or fresh veggies and will be the first thing gone on the party table! 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Keyword: Onion Dip
Servings: 8 servings
Calories: 108kcal
Author: Heather Cheney

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 whole large, sweet onion thinly sliced (Vidalia or Walla Walla work well)
  • ½ teaspoon salt
  • 1 cup sour cream
  • 2 ounces cream cheese room temperature
  • Juice from ½ of a large lemon
  • ¼ cup finely chopped fresh chives or green onion
  • Black pepper to taste

Instructions

  • In a heavy-bottomed medium-sized skillet, heat olive oil and butter over medium heat. Once hot, add onions and salt and cook, stirring frequently, until they have turned a dark golden brown and are well caramelized, about 15-20 minutes. You are not looking to “brown” the onions, so if they start to get crispy, turn the heat down and stir often. 
  • Remove onions from heat and allow to cool completely.
  • In a medium-sized bowl, combine sour cream, cream cheese, lemon juice and chives. Fold in cooked and cooled onions and season with salt and pepper to taste. Chill well. 
  • Serve with potato chips, raw veggies, bread cubes, butter crackers or whatever else your little heart desires.

Nutrition

Serving: 1serving | Calories: 108kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 203mg | Potassium: 50mg | Sugar: 1g | Vitamin A: 375IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 0.1mg

Tools I used for making this Sour Cream and Onion Dip Recipe:

Bisquick Cornbread

By LAST UPDATED · FIRST PUBLISHED , 7 Comments

This Bisquick cornbread is the best cornbread recipe I've ever tried.  It's sweet, light, fluffy, and super easy to make! A perfect accompaniment to a big bowl of chili!

The best cornbread in a cast iron skillet with tomatoes in the background

The BEST Cornbread Recipe

This Bisquick cornbread is by far, the best cornbread recipe I have tasted. It's a cornbread recipe my mom gave me years ago and I've been making it with every pot of my favorite chili, soup, and BBQ ever since. I'm not sure where she got it, but the trick is using Bisquick biscuit mix as a base to the bread. Not only does it make the recipe an easy one, it makes cornbread that is fluffy. rich, and totally finger-licking! I like it so much I've even used it to top my BBQ Chicken Corn Bread Pie and Tamale Pie.

How to Make Bisquick Corn Bread

This is one of those "dump and stir" recipes that is super simple and easy. Just measure out all of the ingredients into a bowl, stir until just combined, pour into a buttered cast iron skillet or baking dish and bake! Easy peasy.

Slice of bisquick cornbread on a plate

Tips for Making the Best Bisquick Cornbread

  • Use "real" Bisquick. I haven't tested this recipe with off-brand biscuit mix, and while it might work just fine, I'd stick with the real stuff.
  • Don't over mix! Cornbread is a quick bread, meaning it is leavened with baking soda or powder instead of yeast. Quick bread typically has a tender crumb and is prone to over mixing, causing the bread to be very dense with little tunnels running through it. Not what you want! To avoid over mixing, stir just until all the ingredients are combined and no dry spots remain. No need to beat it into submission! 🙂
  • Butter/grease your baking dish well! I love to make my Bisquick cornbread in a cast iron skillet because it creates a nice crispy crust on the bottom and just looks pretty. But you can definitely use an 8"x 8" baking dish or cake pan if you'd like. Just make sure to butter/grease it well so it comes out of the pan with no problem.
Bisquick cornbread baked in a cast iron skillet

Can I Make Muffins with this Bisquick Cornbread Recipe?

Absolutely! Cornbread muffins are great! I suggest using cupcake/muffin liners to make the muffins as this is a sweet cornbread and might want to stick to the pan. Nobody wants stuck muffins!

Can I Make Bisquick Cornbread with Creamed Corn like my Mom's cornbread recipe?

Creamed corn is an excellent addition to cornbread but with this recipe, adding creamed corn makes a very soft bread that is more similar to corn casserole. It is absolutely delicious (just add a can of creamed corn to the recipe and continue with the recipe's directions), but it doesn't have the same texture as typical cornbread.

Here are some add-in ideas that mix right in and keep the cornbread sturdy:

  • Fresh or frozen corn kernels
  • Pepperjack Cheese
  • Cheddar Cheese
  • Canned green chiles, drained
  • Cooked, crumbled bacon

Can I Make Bisquick Corn Bread without Cornmeal?

In short, no. Cornbread is called cornbread because it has corn in it! The cornmeal in this Bisquick Cornbread recipe not only brings the "corn factor", but gives the finished bread it's texture and sturdiness.

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Bisquick cornbread baked in a cast iron skillet
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4.63 from 115 votes

Bisquick Cornbread

This Bisquick cornbread is the best cornbread recipe I've ever tried.  It's sweet, light, fluffy and super easy to make! A perfect accompaniment to a big bowl of chili!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Bread
Cuisine: American
Keyword: cornbread
Servings: 9 servings
Calories: 282kcal
Author: Heather Cheney

Ingredients

  • 2 cups Bisquick baking mix
  • ½ cup white sugar
  • ½ cup cornmeal
  • ½ teaspoon baking powder
  • 2 whole eggs
  • 1 cup water
  • ½ cup melted butter

Instructions

  • Preheat oven to 350 degrees Fahrenheit. 
  • In a mixing bowl, whisk together dry ingredients. Add eggs, water, and butter and whisk until just combined and no dry spots remain. There’s no need to get the lumps out, over mixing will make your cornbread dry and tough. 
  • Pour batter into a greased 8×8 pan or 10" cast iron skillet and bake for 25-30 minutes until golden brown on top. A toothpick should come out clean when inserted in the middle when done.

Nutrition

Serving: 1serving | Calories: 282kcal | Carbohydrates: 34g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 432mg | Potassium: 94mg | Fiber: 1g | Sugar: 14g | Vitamin A: 315IU | Calcium: 60mg | Iron: 1mg

Tools or Ingredients I use for this recipe:

Oven Baked French Toast

By LAST UPDATED · FIRST PUBLISHED , 1 Comment

This Oven Baked French Toast Recipe is a great one to have in your arsenal when you need french toast for a crowd and want it all hot at the same time! It makes perfect, non-soggy French toast and is a game changer.

I'm throwing it back to 2010 to reshare this post. I think it was the 5th or 6th recipe I ever shared here 🙂

Oven Baked French Toast

I've NEVER had good luck with french toast.  For some reason, it always seems to come out dry and rubbery on the outside and ooey-gooey soggy in the middle. Enter-- Oven Baked French Toast!

Oven Baked French Toast Recipe

Yeah, I know,  I went to cooking school and still can't make decent french toast- it's pretty sad.  But, never fear, if you have the same problems I do (let's hope you don't have all of them, though), there's hope. I found a way--thanks to good ole Alton Brown-- to thwart the snooty french toast gods that don't want you to get it right. I present to you, the perfected Oven Baked French Toast Method...

Lay your slices of bread out in a single layer on a baking sheet, topped with a cooling rack and place bread in the oven to toast while it preheats. I'm using cinnamon raisin bread, but any good quality, thicker sliced bread will work. Oven Baked French Toast

Whisk together the milk, eggs, vanilla and honey/maple syrup in a shallow dish.

Oven Baked French Toast

Take the bread out of the oven and give each toasted slice a little dip in the egg mixture for 30 seconds on each side- don't skimp on the time here! Put each slice back on the baking sheet lined with the cooling rack and let sit for 2 minutes longer.  This step is the key to getting a nice custardy, moist french toast. Think bread pudding...

Oven Baked French Toast

Once your bread is all nice and soaked, fry it up in a little bit of butter until it's nice and golden brown on both sides.

Oven Baked French Toast

As you cook up your slices of bread, lay out on a separate baking sheet in a single layer. Once all of your slices are browned, put the whole pan of them in the oven and cook for an additional 8 mins. Finishing the french toast in the oven assures that the middles are nicely cooked through and not soggy!

Oven Baked French Toast

Tips for Making the BEST Oven Baked French Toast

  • Use a good quality bread! The sturdier the bread, the better as it needs to be able to absorb the egg mixture and still keep its integrity without falling apart.
  • Toasting the bread first allows it to dry out a bit, which in turn, allows it to absorb more of the egg mixture. The egg mixture is what gives French toast it's custard-y center.
  • Use a non-stick pan to brown the French Toast in. This will just make your life and clean-up a little bit easier.
  • Don't skip the last step of baking the browned French toast! This last step ensures that the egg-y center of each slice is cooked thoroughly and won't leave you with soggy slices.

Want to try your hand at other French Toast Recipes?

If you're just not up for browning each slice individually but still want the French toast experience for your guests, try this Blueberry Muffin French Toast Souffle. It's a french toast casserole baked in the oven and is pretty spectacular. If you're just in the mood for some French Toast that's a little different and totally delicious try this Melting Croissant French Toast or this Captain Crunch coated Really Crunchy French Toast.

📖 Recipe

Cinnamon Rasin French Toast | heatherlikesfood.com
Print Recipe
4.70 from 10 votes

Oven Baked French Toast

This Oven Baked French Toast Recipe is a game changer! Never eat soggy French Toast again!
Prep Time20 minutes
Cook Time8 minutes
Total Time28 minutes
Course: Breakfast
Cuisine: French
Keyword: 2 step french toast, cinnamon raisin bread, french toast in oven
Servings: 12 slices
Calories: 156kcal
Author: Heather Cheney

Ingredients

  • 1 ⅓ cups milk
  • 4 large eggs
  • 2 ½ tablespoons honey or maple syrup
  • ⅓ teaspoon salt
  • 12 slices cinnamon raisin bread
  • 4 tablespoon butter

Instructions

  • Place slices of bread on a baking sheet lined with a cooling rack. Turn oven to 375 and put bread in to toast as the oven preheats. Toast the bread for about 10 minutes, or until lightly browned and turn over to brown the opposite side, about 3 minutes more. Remove from oven.
  • Whisk together milk, eggs, honey or maple syrup, and salt until well combined.
  • Dip each slice of toasted bread in the egg mixture and let soak for 30 seconds per side. Take out of the egg and place back on the baking sheet lined with a cooling rack. Let bread sit for an additional 2 minutes. 
  • Heat a non-stick skillet to medium heat with a little bit of butter. Once the bread has been soaked and has rested on the baking sheet, place each slice in skillet and cook until golden brown on each side. Transfer to a separate baking sheet and repeat with remaining bread.
  • Once all of the bread has been browned, place the entire baking sheet into the oven and bake uncovered for an additional 8 minutes. Serve immediately.

Nutrition

Serving: 1slice | Calories: 156kcal | Carbohydrates: 17g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 74mg | Sodium: 224mg | Potassium: 127mg | Fiber: 1g | Sugar: 5g | Vitamin A: 250IU | Calcium: 63mg | Iron: 1mg

Apple Bundt Cake with Caramel Pecan Frosting

By LAST UPDATED · FIRST PUBLISHED , 1 Comment

Loaded with fresh Granny Smith Apples, this apple bundt cake is rich, fully spiced, and totally drool-worthy. Top it off with a caramel pecan icing and you have a pretty show-stopping dessert. Old Fashioned Fresh Apple Cake

Old Fashioned Fresh Apple Bundt Cake

I'm a sucker for any dessert with fresh fruit baked right into it (ahem, Easy Boysenberry Cobbler & Fail-Proof Easy Blueberry Muffins) and this apple cake rings all my bells and checks all the boxes to be one of my absolute favorite things.  The best part is, I usually have all the ingredients right on hand in my pantry so long as I have some fresh apples at the ready. Check out the recipe video for it below!

Tips for Making the Best Apple Bundt Cake

  • Use Granny Smith Apples! Sure, you could use another variety of apple and have the cake turn out great. But, Granny Smith apples really shine in this cake because of how tart and firm they are. Both qualities help them stand up to the spices and sugar we're adding to this cake and set them apart instead of getting lost in the baked cake.
  • Grease your bundt pan well! I use a silicone bundt cake pan whenever I'm making a bundt cake because they release cakes with ease. If you don't have a silicone pan just spray your pan with a generous helping of non-stick baking spray and then dust with flour, making sure to cover every surface of the pan.
  • Frost cake while warm! Pour the caramel topping over the cake while both the cake and caramel sauce are still warm. Doing this allows the cake to absorb some of the sauce and the sauce to flow easily over the cake. If you wait too long after making the caramel it may firm up and not be pourable. If this happens, simply heat it back up and add an additional tablespoon or two of milk and stir to make pourable again. Because we all the caramel dripping down the side is the best part!

What icing should I put on Apple Cake?

The recipe below includes a caramel pecan topping that I think is phenomenal with the apple cake. But, if caramel or pecans aren't your thing, this cake is lovely with just a dusting of powdered sugar, a dollop of whipped cream or even a scoop of vanilla ice cream.

Can apple cake be frozen?

Yes! It's a great cake to make ahead, freeze and thaw when you're ready to eat. Just hold off on the caramel topping until your ready to serve as it doesn't freeze and thaw very well.

Easy Apple Bundt Cake with Caramel

Does apple bundt cake need to be refrigerated?

The sugar and fat content is this cake is such that is stays good at room temperature for 2-3 days but after that, you may want to refrigerate to prolong its life a bit more.

The best tools for making this apple bundt cake

  • Silicone Bundt Cake Pan: The pan I use is made by Wilton and I couldn't find it on Amazon but this one is very similar.
  • Vegetable Peeler: I love this 3 piece peeler set! Not only do you get the standard peeler but you get a serrated peeler AND a julienne peeler that is great for making quick and beautiful salads!
  • Silicone Spatula: I use silicone spatulas for EVERYTHING and this brand is my favorite for their durability and colorfastness.

Apple Cake Recipe with Oil

How to Make Apple Bundt Cake


📖 Recipe

Print Recipe
5 from 5 votes

Apple Bundt Cake

Loaded with fresh Granny Smith Apples, this apple bundt cake is rich, fully spiced, and totally drool-worthy. Top it off with a caramel pecan icing and you have a pretty show-stopping dessert. 
Prep Time15 minutes
Cook Time1 hour
Cooling Time5 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Apple Cake
Servings: 12
Calories: 368kcal
Author: Heather Cheney

Ingredients

For the Cake

  • 1 ½ cups vegetable oil
  • 2 cups granulated sugar
  • 3 whole eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground clove
  • 1 teaspoon ground nutmeg
  • 3 cups all purpose flour
  • 3 cups Granny Smith Apples peeled, cored, and sliced

For the Caramel Sauce

  • 2 tablespoons salted butter
  • ½ cup brown sugar
  • 2 tablespoons milk
  • ½ cup pecans lightly chopped

Instructions

  • Preheat oven to 350 degrees
  • In a large bowl combine oil, sugar, eggs, and vanilla extract and whisk until smooth. 
  • Sprinkle salt, baking powder and spices over the wet ingredients followed by the flour and stir just until combined and no dry spots remain. Do not overmix. 
  • Add apples into the bowl and stir until combined. If needed allow apples to rest in the batter for a few minutes to release some moisture before stirring as the batter is very thick. 
  • Spray a bundt cake pan generously with cooking spray and then dust with flour, making sure the entire surface that the cake will be touching is covered. 
  • Spoon batter into the pan, smoothing the top. Bake for 50-65 minutes. Baking time will vary depending on the type of pan you use (silicone, non-stick, aluminum, etc.) The cake is done when a skewer inserted in the thickest area of the cake comes out clean or with only a few moist crumbs and top is golden brown. 
  • Allow cake to cool for 5 minutes and then invert onto a plate. 
  • While cake bakes combine butter and brown sugar in a small saucepan over medium heat on the stovetop. Stir until the butter is melted and add sugar. Bring to a boil, stirring constantly and boil for 1 minute. Remove from heat and stir in pecans. 
  • Pour warm caramel sauce over the warm cake and allow to cool. Cake may be stored at room temperature, covered for 2-3 days and refrigerated after that.

Nutrition

Serving: 1slice | Calories: 368kcal | Carbohydrates: 71g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 307mg | Potassium: 99mg | Fiber: 2g | Sugar: 45g | Vitamin A: 75IU | Vitamin C: 1.4mg | Calcium: 23mg | Iron: 1.7mg

Super Creamy Crock Pot Mashed Potatoes

By LAST UPDATED · FIRST PUBLISHED , 3 Comments

This Thanksgiving let the slow cooker do all the work and dirty just one dish instead of several to make these super creamy crock pot mashed potatoes.Slow Cooker Mashed Potatoes on a red plate with butter

Why has it taken me 30+ years to realize I could make mashed potatoes in the crock pot? Seriously guys. These slow cooker Mashed Potatoes change EVERYTHING! If you knew about this genius hack and didn't tell me, you're in trouble.

But really, it's stupid simple and I kind of feel like punching myself in the face for not realizing this sooner. This is a Thanksgiving Day game changer, I tell ya. No more steamy pots of boiling potatoes taking up the stovetop! No more dirtying a pot, a strainer, and a bowl just to make some taters!  Wanna know how to make it?

How to Make Crock Pot Mashed Potatoes:

  1. Place potatoes, chicken broth, salt and garlic in a slow cooker and cook on HIGH for 4 hours, or 6 hours on LOW or until the potatoes are cooked through and tender.
  2. Use a potato masher to mash potatoes to your desired smoothness and stir in the cream and butter.
  3. Use more or less cream depending on how creamy you'd like them — season with salt and pepper to taste.
  4. Keep Warm in the Crock Pot until ready to serve.

Can You Keep Mashed Potatoes Warm In A Crock Pot?

Absolutely! Crock pots are great for buffet tables and for when you are feeding a crowd. Some crock pots or slow cookers even have a warm setting. Just check whatever you are keeping warm in them every so often if you aren't familiar with your particular crock pot. Some of them run hotter than others and could scorch the bottom of your potatoes if it runs too hot.

Crock Pot Mashed Potatoes served on a red plate

Can I Cook Potatoes In A Slow Cooker?

I cook potatoes in my slow cooker all the time (like this Cheesy Potato Soup or just plain baked potatoes), so I'm surprised I hadn't thought to make mashed potatoes in it before now. Potatoes are the perfect food for cooking in a slow cooker because they do well with low, even heat and don't dry out too easily.

Can you Make Mashed Potatoes Ahead of Time and Reheat?

Mashed potatoes are great for making ahead and reheating. Just be sure to give yourself plenty of time to reheat them as they are very dense and take a while to heat through. You may need to add a bit more cream, milk, or butter to the potatoes if they are too thick after reheating as well.

What Kind of Potatoes Should I Use for Mashed Potatoes?

Generally, potatoes with a higher starch content like Russets or Yukon Golds produce the fluffiest, creamiest mashed potatoes. They also generally have the mildest flavor that allows you to pair them with herbs, cheeses, and gravies. But waxy potatoes like reds and whites can produce good mashed potatoes if not over mixed. Their lower starch content allows them to turn gummy if mixed too much. Waxy potatoes produce a thicker, less fluffy, but albeit still delicious mashed potato if done right.

Crock Pot Mashed Potatoes: Ingredients

Let's talk about the ingredients I'm using in these mashed potatoes for a minute. Good mashed potatoes don't need a lot of ingredients, but the right ones make all the difference.

  • Russet Potatoes. I talked a bit about choosing potatoes for mashed potatoes above. I used Russet for this recipe because I knew I wanted the extra starch content that would give me a super creamy and fluffy end product.
  • Chicken Broth. Traditional mashed potatoes are boiled in water and then mashed. This recipe for slow cooker mashed potatoes cooks the potatoes in chicken broth. The flavor from the chicken broth adds a little extra depth to the finished mashed potatoes without being overpowering, and I love it.
  • Kosher Salt. I cook almost exclusively with kosher salt. I love that the grain is larger and I can really see and feel how much salt I'm adding, but it's still a flake, so I know it will dissolve easily and won't leave large pieces of salt in my finished recipes.
  • Garlic. Oh garlic, how I love thee, let me count the ways! If you're not a garlic lover, you can leave it out of this recipe. I'm of the camp that believes everything is better with a bit of garlic-- especially mashed potatoes!
  • Heavy Cream. Heavy cream is my liquid of choice for mashed potatoes. It may not be the healthiest option, but I definitely feel like it gives me the richest, creamiest potatoes when I use it.
  • Butter. When making mashed potatoes, I always use salted butter to save me any additional seasoning. Mashed potatoes are one of those dishes that using high-quality butter like Kerrygold will really make a difference because you'll be able to taste it.

I'm kind of excited about this!  Not only do you not use up as many dishes and they cook by themselves, but you also get the added flavor of cooking them in chicken broth. Not to mention that the garlic practically melts and mashes right in with the potatoes giving them just a slight garlic flavor, nothing overpowering though. Garlic + Potatoes = heaven. I'm super glad I've now got one very small part of my Thanksgiving dinner planned... here's to at least 106 other things! 🙂

A forkful of the best slow cooker mashed potatoes

More Potato Recipes You Might Like

📖 Recipe

Super Creamy Slow Cooker Mashed Potatoes
Print Recipe
4.17 from 6 votes

Super Creamy Slow Cooker Mashed Potatoes

These Crock Pot Mashed Potatoes are super creamy and full of flavor thanks to the addition of chicken broth and garlic! 
Prep Time5 minutes
Cook Time4 hours
Total Time4 hours 5 minutes
Course: Side Dish
Cuisine: American
Keyword: Crock Pot Mashed Potatoes
Servings: 8 servings
Calories: 382kcal
Author: Heather Cheney

Ingredients

  • 5 pounds russet potatoes peeled and diced
  • 2 cups chicken broth
  • 1 teaspoon kosher salt
  • 4 cloves garlic smashed
  • ¾-1 ½ cups cream
  • 2 tablespoons butter melted
  • salt and pepper to taste

Instructions

  • Place potatoes, chicken broth, salt and garlic in a slow cooker and cook on HIGH for 4 hours or 6 hours on LOW or until the potatoes are cooked through and very tender.
  • Use a potato masher to mash potatoes to desired smoothness and stir in cream and butter. Use more or less cream depending on how creamy you'd like them. Season with salt and pepper to taste.

Nutrition

Serving: 1serving | Calories: 382kcal | Carbohydrates: 53g | Protein: 7g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 559mg | Potassium: 1263mg | Fiber: 3g | Sugar: 1g | Vitamin A: 635IU | Vitamin C: 21mg | Calcium: 67mg | Iron: 2.6mg

Slow Cooker Italian Beef Sandwiches

By LAST UPDATED · FIRST PUBLISHED , 2 Comments

These Slow Cooker Italian Beef Sandwiches are one of my family's favorite meals. The Italian Beef is put together quickly in the crockpot and makes for some amazing and hearty sandwiches. Slow Cooker Italian Beef Sandwich on blue Plate with peppers

Hey friends! I figure it's due time that I get another recipe up. We've had a VERY full summer! I'll go into some detail on the happenings here at currently non-existant Chez Cheney below this post for those of you that are interested. But for the rest of you, I'm going to just jump right into these Slow Cooker Italian Beef Sandwiches!

Slow Cooker Italian Beef Sandwiches

This Italian beef recipe is one of my favorites for the fall. It's about this time every year that I break out my trusty slow cooker or crockpot and let it do the work while we're rushing around to all the kid's activities during the evening and want a good meal when we get home. I often make this Smoky Slow Cooker Pulled Pork or Fiesta Slow Cooker Chicken Tortilla Soup for easy meals, too!

These hot beef sandwiches are hearty, filling, and are best with a slice of melted provolone, some pickled hot peppers or pepperoncini, and dunked in a bit of the au jus or cooking liquid from the beef.

2 crock pot shredded italian beef sandwiches on a plate with au jus

Cooking Tips for the BEST Italian Beef

  • Pick your cut of beef: The beauty of this recipe is that since you're slow cooking it, you can get away with using a less-expensive cut of beef! My favorite cut to use is chuck roast as it is a little fattier and yields more succulent meat, but any cut labeled as a beef roast at your butcher counter will work. Just make sure to trim any excess fat off the outside of the roast, so your au jus isn't overly fatty.
  • Use Beef Consomme instead of beef broth. Canned beef consomme can be found at most grocery stores in the canned soup aisle and is richer in flavor and thicker in consistency than beef broth. Using this instead of beef broth adds a depth of flavor to the finished beef and is great for dipping the sandwiches in.
  • Use a good, hearty bread to build your sandwich on. I like to look in the bakery section for crusty rolls or a big loaf of crusty Italian bread I can cut into pieces.

A Crockpot Italian Beef Sandwich with Provolone cheese

Tools Needed for Slow Cooker Italian Beef Sandwiches

  • A Slow Cooker! I use this Ninja 3-in-1 cooking system. I've owned this slow cooker for about six years (when they were first introduced), and I still love it. The stovetop feature allows me to sear and cook meats before allowing them to slow cook (fewer dishes) and there's a bake feature as well.
  • Nordic Ware Half Sheet Pans: I LOVE these sheet pans! They last a long time, are commercial-grade and bake evenly! Perfect for toasting the bread for hot beef sandwiches!

Other Sandwich Recipes You Might Like

📖 Recipe

Print Recipe
4.89 from 18 votes

Slow Cooker Italian Beef Sandwiches

Easy and full of flavor, these hot beef sandwiches are the perfect remedy for busy weeknights! 
Prep Time10 minutes
Cook Time10 hours 30 minutes
Total Time10 hours 40 minutes
Course: Sandwich
Cuisine: Italian
Keyword: Slow Cooker Italian Beef
Servings: 10 servings
Calories: 3571kcal
Author: Heather Cheney

Ingredients

  • 5 pound Beef Roast (I use Chuck) Trimmed of excess fat
  • 2 .7 ounce packet dry Italian Dressing Mix
  • 1 tablespoon Italian seasoning
  • ½ teaspoon kosher salt more to taste
  • 1 medium-sized white onion finely diced
  • 1 cup pepperoncini slices
  • 2 10.5 ounce cans Beef Consomme
  • 10 crusty rolls or Italian bread
  • provolone cheese slices, pepperoncini, and hot peppers to topping the sandwiches

Instructions

  • Place beef roast in slow cooker and sprinkle dressing mixes, Italian seasoning, and salt over the roast. 
  • Top roast with diced onion and pepperoncini and pour beef consomme over the top. 
  • Cover slow cooker and cook for 8-10 hours on low or until the roast is tender and shred easily. 
  • Remove roast from slow cooker and shred into bite-sized pieces. Place shredded beef back into cooking juices, cover and simmer for an additional 30 minutes to allow flavors to meld. 
  • Toast rolls and top with shredded beef and a slice of provolone cheese. Top with additional pepperoncini or hot peppers if desired. 

Nutrition

Serving: 1sandwich | Calories: 3571kcal | Carbohydrates: 296g | Protein: 89g | Fat: 225g | Saturated Fat: 120g | Cholesterol: 156mg | Sodium: 2423mg | Potassium: 2019mg | Fiber: 20g | Sugar: 175g | Vitamin A: 80IU | Vitamin C: 10.2mg | Calcium: 48mg | Iron: 16.8mg

The Indulgent Life

As I mentioned earlier, this summer has been very FULL for us!

During the month of July, we sold all our furniture, packed up the rest and put everything we owned into a 16' storage container. The hubs had finished his 1-year internship for graduation, and we had a plan!

The plan was to move into our RV that we had been renovating while we searched for a job and figured out where we wanted to settle. We would hit a few national parks, do some camping and be ready to get back to real life in 4 weeks, max.

Three days before we needed to be out of our rental and moved into our RV, a head gasket blew on our 40-year-old engine making it impossible to take on our planned trip. The repair was too costly and the few shops that could even fix it had a waiting list several weeks out.

So, we parked the RV and headed out to Oregon for graduation with only a duffle bag for each of us and a cooler in the trunk of the hub's Nissan Murano.

We've been "on the road" for about five weeks now, and we still don't know what the heck we are doing! We're still waiting to find out what we're doing as far as a job goes which means we won't be getting into a house and settling any time soon.

So far we've been to 9 National Parks, 9 States, and 2 Canadian Provinces and have driven almost 5000 miles. We have some tentative plans that will increase those numbers quite a bit over the next few weeks if we can muster up enough courage (and energy).

At this point, we figure that we likely won't have another opportunity to be such vagabonds, so we're embracing it and making lots of memories with the kiddos.

It's hasn't all been rosy. We've had our good days and bad. The kids get tired of being squished three across in the back seat of the car. Had we known we were going to do a road trip of such epic proportions, we probably would have gotten our minivan fixed. But, in some ways, I think it's been good bonding for them to be in such tight quarters.

We've learned some of our kid's superpowers during this trip, too. This guy has proven to be a legit butterfly whisperer. This has happened a few times on this trip.

So, here's to adventure, spontaneity, cheap hotel rooms, job searches, privileged homelessness, and a whole lot of family time!