What to Serve with Turkey (Best Side Dishes)

What to serve with turkey comes down to a handful of classic pairings: creamy potatoes, roasted vegetables, a proper stuffing, and something sweet-tart like cranberry sauce to cut the richness. Whether you're planning a full Thanksgiving spread or just a Sunday roast turkey dinner, this list of side dishes takes about the same time to read as it does for your bird to rest, so pick your favorites while you wait.

Roasted baby potatoes with herbs and grated cheese served on a white plate, with fresh parsley and chives on the side.

This roundup pairs naturally with my turkey rub recipe if you're still deciding how to season the bird, and once dinner's over, my guide on how to carve a turkey breast will get you through the table without a struggle. For more ideas beyond this list, browse the rest of my side dishes collection.

Potato Side Dishes to Serve with Turkey

Potatoes and turkey are a classic pairing because the starch soaks up gravy the way nothing else does; a good potato side is nonnegotiable on the plate.

Twice Baked Potato Casserole With Bacon

twice baked potato casserole recipe square image

Creamy mashed potato base loaded with bacon and cheese, baked until the top turns golden. Works well for a crowd since it holds on a buffet without drying out.

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Oven Roasted Baby Potato Recipe

A fork holds a slice of seasoned roasted baby potato over a pile of roasted potato chunks garnished with fresh herbs and melted cheese.

Small potatoes roast fast and crisp up on the outside while staying tender inside, no boiling or peeling required. A lower-effort starch when the oven is already full of turkey.

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Sous Vide Potatoes with Rosemary

Precision-cooked potatoes come out evenly tender edge to edge, then get a quick pan-sear for color. Good option if you already have the sous vide setup running for something else.

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Vegetable Side Dishes to Serve with Turkey

Vegetable sides balance the richness of turkey and gravy; roasting or glazing brings out natural sweetness that plays well against savory meat.

Roasted Brussels Sprouts and Broccoli

Both vegetables roast on one pan with olive oil and salt until the edges caramelize. Cuts down on oven-juggling during a big meal.

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Crispy Oven-Roasted Brussels Sprouts with Parmesan

Crispy Brussels Sprouts on a sheetpan square image

Sprouts get boiled, smashed flat, then roasted so every piece has a crisp, cheesy edge. More textural payoff than plain roasted sprouts.

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Roasted Asparagus with Parmesan

Roasted asparagus recipe on a baking sheet.

Quick-roasted asparagus with a bit of char on the tips. Adds a green, bright note to a table full of heavy browns and creams.

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Stuffing, Dressing, and Grain Sides for Turkey

Stuffing and dressing carry the herbs and drippings that make turkey taste like turkey! **note I am working on updating this section with many more recipes.

Vegetable Stuffing Recipe

A vegetarian stuffing built on sautéed vegetables and herbs instead of sausage, good for guests avoiding meat in the stuffing itself.

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Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Salads to Serve with Turkey

A fresh salad cuts through a heavy plate; the acidity and crunch give your palate somewhere to reset between bites of turkey and gravy.

Classic Hot Bacon Dressing (Pennsylvania Dutch Style)

Warm, sweet-tangy bacon dressing poured over spinach right before serving so the leaves wilt slightly. A Pennsylvania Dutch classic that reads as vintage-holiday on a Thanksgiving table.

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Amish Broccoli Salad with Cauliflower, Bacon & Raisins

Amish Broccoli salad hero image. square.

Raw broccoli tossed in a creamy, slightly sweet dressing with bacon and cheese. Make-ahead friendly, which matters on a day when oven space is the bottleneck.

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Orange Fluff Salad

A retro whipped gelatin-and-fruit salad, the kind that shows up on grandma's holiday table. Leans into nostalgia rather than being a health-forward salad, which is the point.

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Pea Salad Recipe - Creamy Pea Salad With Bacon

english pea salad in a white bowl, square image.

Packed with peas, onion, cheddar cheese, and dill, along with a creamy dressing, this cold pea salad recipe will be your new favorite summer salad!

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Sauces, Gravies, and Condiments for Turkey

Turkey is a lean protein, so sauce is not optional; gravy and cranberry sauce both add moisture and a hit of flavor turkey does not bring on its own.

Turkey Gravy From The Drippings

A spoon is pouring turkey gravy with drippings over a plate of mashed potatoes and stuffing.

Made directly from the roasting pan drippings so nothing goes to waste. The most direct payoff for the time spent roasting the bird.

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Classic Giblet Gravy

A white gravy boat filled with brown gravy containing small chunks of spatchcock turkey, with a ladle resting inside.

A traditional route that uses the giblets for deeper flavor, for readers who want the old-school version.

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5 Minute Cranberry Sauce (Just 3 Ingredients!)

A white bowl filled with homemade cranberry sauce, with a spoon lifting a portion; a jar and fresh cranberries are in the background.

Simple, fast, and correctly tart rather than cloyingly sweet. A good counterpoint to how rich the rest of the plate gets.

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Cranberry Apple Chutney Recipe

A chunkier, more savory-leaning cranberry option with apple and warm spices. Good for readers who find plain cranberry sauce one-note.

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Cranberry Salsa With Jalapeno And Citrus

A white bowl filled with finely chopped cranberry salsa, garnished with cilantro, sits next to crackers on a white surface-a vibrant and refreshing twist for your next appetizer spread.

A brighter, more textured cranberry option with citrus and jalapeño, good for a table that wants something less traditional.

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Bread and Rolls to Serve with Turkey

Warm bread rounds out the table and gives you something to mop up the last of the gravy; keep it simple so it does not compete with everything else.

Rhodes Frozen Dinner Rolls

rhodes roll brushed with butter and fresh parsley

A frozen-dough shortcut that still gets a from-scratch result with the right proofing and baking technique. Practical for a day with too much else happening.

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Cranberry Orange Bread

orange cranberry bread with orange icing, sliced.

A quick bread with cranberry and citrus that doubles as a bread-basket option or a lighter breakfast the next morning.

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Frequently asked questions, answers and tips:

While I try to share all the information you need to make this recipe in your home with restaurant-quality results, there still may be a question or two. Or these are questions I have received from the community about this recipe. I do my best to answer them as clearly as I can. I hope this helps.

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.

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Dill Pickle Recipe for Canning

My dill pickle recipe is a crunchy, tangy, garlic-forward classic made with fresh pickling cucumbers, a simple vinegar brine, and fresh dill. This one is a true water bath canning recipe that fills your pantry shelf for the next year. This is the recipe that my Aunt Martha gave me at my recipe card bridal shower. I think of her every time I make them.

A glass jar of homemade dill pickles with spices sits on a wooden surface, with cucumbers and more jars blurred in the background.

If you would rather skip the canning step entirely, my fridge dill pickle recipe is ready to eat in a few days and lives in the refrigerator instead of the pantry.

Taste like what my Pappy made for us when we were growing up!

- Linda K

Ingredients:

A green plastic basket filled with fresh cucumbers sits on a wooden table.

You only need a handful of ingredients here, but the cucumbers themselves matter more than anything else on this list. Reach for true pickling cucumbers (Kirby or a similar variety), 3 to 5 inches long, firm, and free of soft spots. Skip the waxed slicing cucumbers from the produce aisle; the wax coating keeps the brine from soaking in.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Substitutions

You have a little room to play. Dill seed works fine in place of fresh dill heads if that's what's in your pantry. Apple cider vinegar can stand in for white vinegar, though your brine will turn a deeper gold and taste a touch fruitier. What you can't swap out is the acidity; stick with a 5% acidity vinegar so your processing times stay safe.

Can I Use Table Salt?

A box of Morton All-Natural Canning & Pickling Salt sits on a striped kitchen towel, with a jar of preserved vegetables and mixing bowls in the background.

Use canning or pickling salt, not iodized table salt. Iodized salt clouds your brine and can darken the pickles over time.

How to Make Dill Pickles

A pile of cut cucumbers and sliced stem ends are arranged on a wooden cutting board in a kitchen with jars and utensils in the background, ready to be transformed into crisp dill pickles.

Prep the cucumbers

Wash the cucumbers well, then slice off the blossom end of each one and discard it, while leaving about ¼ inch of stem attached

Which is the blossom end?

A hand holds a pickling cucumber above a cutting board to showcase the difference between blossom end vs. stem end with whole and sliced cucumbers.

In this photo, the cucumber on the top is the blossom end. These were purchased directly from the farmer with minimal handling. Grocery store cucumbers often will have the blossom and the stem removed.

A hand lifts a plate covering sliced cucumbers soaking in water in a large white bowl on a wooden countertop.

Brine the cucumbers

Dissolve 6 Tablespoons of the canning salt in 1 gallon of water, pour it over the cucumbers, and let them stand at room temperature for 12-24 hours. (I do a full 24 hours when I make them.)

What is all that water!?

Two side-by-side photos show a glass jar on a plate over a bowl labeled "Before" and "After 24 Hrs," with the jar lowered in the second image, illustrating how brining pickles creates noticeable changes from weight or pressure over time.

That's osmosis pulling water out of the cucumber cells. Less water means less space between cells. But the real crunch insurance is calcium: it cross-links with pectin in the cell walls to reinforce them. See FAQ for more information.

A hand holds a bowl of sliced cucumbers draining under with water overflowing into a sink below.

Drain and Rinse

After the initial brine, drain away all of the liquid and rinse the cucumbers in cool water.

Wash 3 Times

Two hands washing several small cucumbers in a white bowl filled with water, placed in a metal sink.

I wash my drained brined cucumbers 3 separate times to ensure I get the excess salt off of them.

Four empty glass mason jars are placed upside down on a round metal tray in a kitchen, ready to be filled with homemade fig preserves, with a large pot visible in the background.

Sterilize your jars

Wash pint jars, lids, and bands in hot, soapy water, then sterilize the jars in boiling water or run them through your dishwasher's sanitize cycle.

While they sterilize, make the brine.

Flavor Tip

A metal pan with whole peppercorns being toasted on a stovetop burner.

In a dry pan over medium-high heat, toast each of your dry spices to 'wake them up' and bring out the oils.

Stainless steel pan with oil heating and red pepper flakes scattered in the center.

Make the pickling brine

Combine the remaining quart of water, vinegar, sugar, pickling spice, and ¼ cup pickling salt in a stainless steel or enamel-coated pan. Bring to a boil, stirring to be sure the salt and sugar are dissolved.

Top-down view of a glass jar filled with cut pickles, placed on a white and green striped cloth with fresh dill visible nearby.

Pack the jars

Fill each hot, sterilized jar with drained cucumbers, tucking in 1 fresh dill frond, ½ teaspoon mustard seed and ¼ teaspoon peppercorns per pint jar.

Pickle packing tip

Three cucumber spears and pickling spices in a mason jar, lying on its side on a striped towel.

If your cucumbers 'slouch' and you have a hard time keeping them straight, lay the jar on its side until you can fill the jar. Then, right the jar and continue filling in any extra space.

Add the brine

Ladle the boiling pickling solution over the cucumbers, leaving ½ inch of headspace at the top of each jar. The brine should just cover the cucumbers.

A hand holds a mason jar filled with pickling cucumbers, dill, and spices. Sliced cucumbers, bowls, and kitchen tools are on the counter in the background.

Remove air bubbles and seal

Run a thin spatula or bubble tool around the inside of each jar to release trapped air pockets, wipe the rims clean of any brine, then add lids and bands until fingertip tight.

Process in a water bath canner

Process pint jars for:

10 minutes if you're at 0 to 1,000 feet elevation
15 minutes at 1,001 to 6,000 feet
20 minutes above 6,000 feet.

This step is what makes the jars shelf-stable, so don't shortcut the time.

Two glass jars filled with sliced cucumbers, dill, and spices, sitting on a wooden surface, prepared for pickling.

Cool and check the seals

Let jars cool undisturbed on the counter for 12 to 24 hours, then press the center of each lid; it shouldn't flex or pop back. Remove the bands, label your jars with the date, and store any jar that didn't seal in the refrigerator to eat right away instead of the pantry.

Sarah's Culinary Insight

Tucking a grape leaf into each jar is an old pickling trick, and it's a real one; grape leaves are naturally high in tannins, the same compound that inhibits the enzyme responsible for softening pickles. Just know it's mostly doing backup work here, since the blossom-end trim in Step 1 already knocks out that enzyme at the source. If you want a firming method that's doing real, active work on its own, look for calcium chloride at the canning supply aisle (sold as Pickle Crisp or Xtra Crunch); it's what modern extension guidance actually recommends, and unlike older tricks like a lime soak, it won't touch your brine's acidity. Source: Cornell.edu

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Did you make this recipe?

Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah

Storage Tips

Sealed jars keep in a cool, dark pantry for up to 1 year. Once you open a jar, refrigerate it and eat the pickles within 2 to 3 months for the best crunch. If a jar didn't seal within 24 hours, don't risk the pantry; refrigerate it instead and eat those pickles within about a week.

Frequently asked questions, answers and tips:

Why are my dill pickles mushy?

Mushy pickles almost always trace back to one of three things: cucumbers that sat too long after picking, skipping the blossom-end trim, or using cucumbers meant for slicing instead of pickling. Fix those three and you'll see a real difference every time!

Do I have to process these in a water bath canner?

Yes, if you want shelf-stable pickles in your pantry. Skipping the water bath step means the jars are not safe to store at room temperature; you would need to treat them like refrigerator pickles instead and keep them chilled.

Can I use table salt instead of canning salt?

I don't recommend it. Table salt contains anti-caking agents and iodine that cloud the brine and can affect color and texture. Canning or pickling salt is worth keeping on hand specifically for this.

How long do I have to wait before I can eat them?

Give the pickles at least 4 to 6 weeks in the sealed jar before opening. That's how long it takes the dill and garlic flavor to fully work through the cucumbers.

Can I reuse the brine for a second batch?

I wouldn't for a shelf-stable canning recipe. The brine's acidity drops each time it's used to process a new batch, and that acidity level is exactly what keeps these safe at room temperature.

Can I use bigger cucumbers if that's what I have?

You can, but slice them into spears or rounds rather than packing them whole. Larger cucumbers also tend to have more seeds and a softer texture, so don't expect quite the same snap as a true pickling cucumber.

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.

Get to know me

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Cream Cheese Recipes for Appetizers, Dinners, and Desserts

Cream cheese recipes are some of the most reliable, crowd-pleasing dishes you can pull from your kitchen repertoire; whether you are headed to a party, feeding your family on a weeknight, or need a no-bake dessert that disappears before you can set it on the table.

I have been cooking with cream cheese for years and it remains one of the hardest-working ingredients in my kitchen. It melts into sauces, holds its shape in cheesecakes, and makes every dip taste like it came from a restaurant.

Below you will find my go-to cream cheese recipes organized by category so you can jump straight to what you need.

Appetizers and Dips

If cream cheese has a natural home, it is in a dip. It gives dips that thick, scoopable body that holds up to a chip without breaking. These are the ones I keep coming back to for every party, game day, and holiday spread.

Rotel Dip with Ground Beef and Pork Sausage

This is the dip that shows up at every tailgate for a reason. Cream cheese is what keeps it smooth and cohesive instead of greasy and broken. The ground beef and sausage make it a meal in a bowl.

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Mom's Famous Dried Beef Cheese Ball With Pecans

Savory, salty dried beef rolled into a cream cheese ball and coated in pecans. This is pure retro party food and it earns every bit of the hype.

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Hot Artichoke Spinach Dip with Cream Cheese & Roasted Garlic

A white square dish filled with baked spinach and artichoke dip, topped with melted cheese and herbs, with a spoon inside.

Softened cream cheese is the base that holds this bubbly baked dip together. Roasted garlic deepens the flavor in a way that raw garlic just cannot replicate. Serve it with crusty bread or sturdy chips and watch it disappear.

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Pineapple Cheese Ball with Pecans

My mom made this every single holiday and I still get asked for the recipe every time I bring it somewhere. Sweet pineapple, tangy cream cheese, and crunchy pecans; it is a combination that sounds unexpected until you taste it.

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Chipped Beef Dip

A baked dish with a creamy, white topping, garnished with chopped green onions and red bits of meat, placed on a wooden surface with a silver spoon on the side.

All the flavor of the cheese ball in a scoopable dip format. Cream cheese, dried beef, and a handful of simple mix-ins come together in minutes. Serve it warm or cold; both work.

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Texas Twinkies

Bacon-wrapped jalapeños stuffed with smoked brisket and cream cheese. The cream cheese softens and goes slightly molten inside while the bacon crisps up on the outside. These are a full commitment and worth every minute.

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Main Dishes

Cream cheese in a main dish gives you that creamy, rich sauce consistency without needing a béchamel or a heavy cream reduction. These are weeknight-friendly and they deliver.

Desserts

Cream cheese desserts are where the ingredient really shows off. It adds a tangy depth to sweet recipes that keeps them from being cloying; that slight tang is exactly what makes a cheesecake taste like a cheesecake and not just sweet cream.

Cheesecakes

Sous Vide Turtle Cheesecake

Silky, perfectly set cheesecake with caramel, chocolate, and pecans. The sous vide method gives you a crack-free top every single time because the temperature stays controlled throughout the entire cook.

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Sous Vide Peanut Butter Cheesecake

Peanut butter and cream cheese are natural partners. This cheesecake is dense and rich with a smooth, fudgy texture that you only get from the precision of sous vide cooking.

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Easy Sous Vide Oreo Cheesecake in Mason Jars

easy oreo cheesecake in mason jars sous vide method

Individual cheesecakes in mason jars with an Oreo crust and cream cheese filling. These are make-ahead friendly, portion-controlled, and they look impressive without being complicated.

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No-Bake Desserts

Oreo Truffles

Three ingredients: Oreo cookies, cream cheese, and melted chocolate. The cream cheese binds the crushed cookies into a smooth, fudgy center that sets up firm enough to dip. These are dangerously easy to make.

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Snowman Oreo Truffles (3 Ingredient Oreo Balls)

Snowman chocolate truffles on a wooden board.

The same 3-ingredient Oreo truffle base decorated as snowmen for the holiday season. A project the kids can help with; the cream cheese filling holds its shape so decorating is not as messy as it sounds.

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Blueberry Delight

A no-bake layered dessert with a cream cheese and whipped cream layer that sits between a pecan shortbread crust and blueberry pie filling. Served cold, it is one of those summer desserts that everyone goes back for seconds.

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Olive Garden Chocolate Lasagna

A slice of chocolate lasagna rests on a black plate, boasting creamy layers and a crumbled cookie topping.

Layers of chocolate pudding, cream cheese, whipped cream, and crushed chocolate cookies stacked up in a dish. No baking, no fuss; this is the dessert you make when you need something that looks like you tried harder than you did.

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Baked Desserts

Pumpkin Whoopie Pies with Cream Cheese Filling

pumpkin whoopie pie stack, square image.

Soft, cake-like pumpkin cookies sandwiched with a fluffy cream cheese filling. The cream cheese filling is what makes these; it is tangy enough to cut through the sweetness of the pumpkin and hold its shape between the cookies.

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Black Bottom Cupcakes (Tuxedo Cupcakes)

A pocket of sweetened cream cheese baked right into the center of a dark chocolate cupcake. No frosting needed; the cream cheese filling is the star and it stays soft and cheesy in the center even after baking.

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Frequently asked questions, answers and tips:

Can I use low-fat cream cheese in these recipes?

For dips and savory recipes, reduced-fat cream cheese works fine. For cheesecakes and baked desserts, I recommend full-fat; the fat content affects texture and you will notice a difference in how set and creamy the final product is.

How do I soften cream cheese quickly?

Set it on the counter for 30 to 60 minutes before you start. If you are in a hurry, unwrap it and microwave it in 10-second intervals, checking between each. You want it soft and pliable, not melted.

Can I freeze cream cheese?

You can, but the texture changes after freezing. Frozen and thawed cream cheese becomes slightly grainy and works better in cooked or baked applications than as a spread. For dips and cheesecakes, use fresh cream cheese.

How long does a cream cheese dip last in the refrigerator?

Most cream cheese dips keep for 3 to 5 days covered in the refrigerator. If the dip was baked and contained meat, stick to 3 days and make sure it is cooled and covered promptly after serving.

What is the difference between cream cheese and Neufchâtel?

Neufchâtel has about one-third less fat than regular cream cheese. It is slightly tangier and softer. You can substitute it in most savory recipes; in baked desserts it may affect the texture slightly.

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.

Get to know me

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Lazy Lasagna with Frozen Ravioli

Lazy lasagna is a cheesy, hearty, weeknight dinner made with frozen ravioli, seasoned ground beef, and pasta sauce; all layered in a slow cooker and cooked until melty and satisfying. I developed this as my answer to craving real lasagna on a Tuesday night when nobody has the time or energy to boil noodles, mix ricotta, and babysit a casserole dish.

A serving of cheesy lasagna being lifted from a slow cooker, topped with melted cheese and garnished with parsley.

The frozen ravioli does double duty: it replaces both the pasta and the filling and the slow cooker does the rest while you're doing something else. Looking for a more traditional lasagna, but still in the crockpot? My crockpot lasagna is what you are looking for. Have you tried my lasagna soup recipe? My son likes it better than this ravioli lasagna recipe. Keep with your lasagna theme and make my chocolate lasagna recipe!

Ingredients:

You only need a handful of ingredients here, and every single one is pulling its weight.

Ground beef - I use 85/15. That fat ratio gives you enough richness to build a real flavor base without leaving a grease slick at the bottom of the slow cooker. Leaner beef works but the sauce will taste thinner.
Minced garlic - Fresh garlic, not garlic powder. When it cooks directly into the hot beef, it blooms into the fat and adds a depth that jarred powder can't replicate. Two minutes in the pan is all it needs.
Pasta sauce - This is your flavor base, so use one you already like eating. A thick marinara gives the best structure; thin sauces turn the finished dish loose and watery. I always reach for one that coats a spoon.
Italian seasoning - A store-bought sauce that simmers all day is already doing a lot of the work, but a teaspoon of Italian seasoning bridges the gap between "jarred" and "homemade."
Salt and pepper - Season after you add the sauce, not before. The sauce brings its own salt, and you want to taste the full mixture before you commit.
Frozen ravioli - Keep them frozen. I tested this once with thawed ravioli and ended up with mush. Frozen ravioli holds its shape through the long, low cook and gives you that distinct layer you're after.
Mozzarella - Freshly shredded melts cleaner and doesn't have the anti-caking coating that makes pre-shredded cheese go oily under heat. That said, pre-shredded works fine if it's what you have; just add it in the final hour.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Substitutions

Here is what you can swap if you need to adjust this recipe.

Italian sausage for ground beef - You gain more seasoning and a richer, slightly spicy flavor profile. The sausage already has fennel, garlic, and herbs built in, so you can pull back on the Italian seasoning. This is an upgrade, not just a swap.
Beef ravioli for cheese ravioli - The dish gets heavier and meatier. You lose some of the creamy, ricotta-like quality that makes this feel like lasagna. It works; just know what you're trading.
Fresh ravioli for frozen - Fresh cooks significantly faster and will turn soft before the beef and sauce have time to meld properly. If you use fresh, reduce your cook time by about an hour and check it early. I still prefer frozen for this recipe specifically.
Cottage cheese layered in - I've seen this suggested as a ricotta stand-in and I don't recommend it here. The ravioli already contains filling. Adding cottage cheese creates extra liquid, muddies the layers, and adds prep work to a recipe that exists specifically to avoid prep work.

How to Make Lazy Lasagna in the Crock Pot

The whole process runs about 15 minutes of active work, then the slow cooker takes over. Here's how to build it so every layer cooks evenly and nothing comes out dry or mushy.

Two white bowls filled with cheesy pasta-this lazy lasagna is topped with herbs and sits near salt and pepper shakers on a white surface, with a slow cooker in the background.

Cooked ground beef in a nonstick skillet on a stovetop, with some pieces browned and spread evenly across the pan.

Brown the beef

Cook the ground beef in a large skillet over medium-high heat, breaking it up as it cooks. You are looking for no pink remaining and some real browning on the pieces; that color is flavor.

Color Equals Flavor

Browning builds flavor. Do not skip this step and add raw beef to the slow cooker. It will cook through, but the flavor will be flat and the texture will be soft in a way that doesn't work here.

Add garlic

Stir in the minced garlic and cook for 1 to 2 minutes. Watch it. Garlic burns fast, and burnt garlic is bitter all the way through the finished dish. The moment it smells fragrant, move on.

A skillet filled with red pasta sauce containing ground meat sits on a white cloth, with a small bowl of shredded cheese nearby.

Build the sauce

Add the pasta sauce and Italian seasoning directly to the skillet. Stir to combine and let it simmer for 2 minutes. Taste it now and season with salt and pepper. Those 2 minutes let the flavors marry together before they go into the slow cooker.

First layer

Spread one-third of the meat sauce in the bottom of the slow cooker insert. This base layer prevents the ravioli from sticking and scorching on the bottom. Don't skip it.

Uncooked ravioli placed in a black slow cooker over a layer of red pasta sauce, creating an easy lazy lasagna.

Add half the ravioli

Arrange the frozen ravioli in a single, even layer over the sauce. Overlap is fine; stacking too deep in one spot means uneven cooking. Spread them out as flat as you can.

A slow cooker filled with rich red tomato sauce and ground meat, viewed from above-perfect for making a hearty lazy lasagna.

Add the second sauce layer

Top the ravioli with another third of the sauce. Every exposed ravioli edge should have sauce coverage. Dry corners turn chewy and tough.

Uncooked ravioli arranged in a black slow cooker on top of a layer of tomato sauce, creating an easy lazy lasagna.

Repeat the ravioli layer

Add the remaining frozen ravioli in the same flat, even pattern as before.

A slow cooker filled with red tomato sauce and ground meat, perfect for making lazy lasagna, sits on a white surface with a bowl of pasta nearby.

Finish with the remaining sauce

Pour the last of the meat sauce over the top and spread it to cover every visible ravioli edge. If a corner is sticking out, tuck it under or spoon sauce over it.

Slow cook

Cook on low for 3-4 hours.

Start checking at the 3-hour mark. The ravioli should be tender and cooked through; the sauce should be bubbling at the edges. Every slow cooker runs a little differently, mine is consistently done at 3 hours. Past 4 hours, the ravioli goes soft and the layers lose their definition.

A slow cooker filled with lazy lasagna, featuring a layer of shredded cheese on top of savory ingredients, ready to be cooked.

Add mozzarella

In the last hour of cooking, scatter the shredded mozzarella over the top. The cheese will melt into a clean, even layer without going oily or separating. Adding it at the beginning gives you greasy, overcooked cheese; the last hour is the window.

Did you make this recipe?

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Sarah's Culinary Insight

Keep the ravioli frozen. Every time I've tried thawed ravioli in this recipe, the pasta absorbs too much liquid during cooking and turns to mush. Frozen holds its structure through the full cook time. That's not negotiable.
Cover every edge with sauce. Any ravioli corner that is exposed to direct heat without sauce coverage will dry out and turn chewy. You'll notice it immediately when you serve it; there will be a tough, leathery patch right where the sauce ended.
Add the mozzarella in the final hour. I've tested adding it at the beginning, at the halfway point, and at the end. The final hour is the only one that gives you a clean melt without oil separation. The other two give you a greasy top layer.
Your slow cooker determines your done time, not the clock. I've cooked this in four different slow cookers and the window ranged from 2 hours 45 minutes to just over 3.5 hours on the same low setting. Check it at 3 hours and use the ravioli texture as your guide, not the timer.
Sauce brand matters more than you think. A thick marinara gives structure and keeps the layers defined. I've made this with a thin, watery sauce and the whole dish turns loose and soupy. Check the back of the jar; if it pours easily, it's too thin for this recipe.

Make Ahead Tips

Assemble everything except the mozzarella in the slow cooker insert, cover, and refrigerate overnight. The next morning, set the insert into the cooker base and cook as directed. The layers stay intact and the flavors are actually better after a night of sitting together.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors settle overnight and this is genuinely one of those dishes that tastes better on day two.

Freeze individual portions for up to 3 months. Let them cool completely before freezing so you don't trap steam and create ice crystals in the sauce.

To reheat from the refrigerator, cover loosely and microwave in 90-second increments until warmed through, stirring gently between rounds. To reheat from frozen, thaw overnight in the refrigerator first, then reheat the same way. You can also reheat covered in a 350F oven for about 20 minutes if you're reheating a larger portion.

Frequently asked questions, answers and tips:

Can I cook this on high?

Yes, but reduce the time to about 2 hours and monitor it closely. High heat moves fast in a slow cooker and the window between done and overdone is narrow.

Can I add ricotta?

You can, but I don't think it's needed. The ravioli already contains filling; adding ricotta on top makes the dish heavier without adding much that isn't already there.

Why is my lazy lasagna watery?

Usually one of two things: thin pasta sauce, or excess moisture released from thawed ravioli. Use a thick marinara and keep the ravioli frozen going in. Both of those things solve the problem.

Can I double this?

Yes; you'll need a slow cooker that is at least 7 quarts to fit the volume without overfilling.

What size slow cooker do I need?

A standard 6-quart slow cooker works for this recipe as written. Go smaller and the layers won't fit properly; go larger and the sauce spreads too thin across the bottom.

A large black and silver Crockpot filled with mixed vegetables and sauce is set to the "Low" heating option.

Sarah's recommendation

7 qt. Crock-Pot

Perfect for Chicken, Roasts and Meals for 8+ people.

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A white bowl filled with lazy lasagna, topped with melted cheese and herbs, sits on a white surface with a fork beside it.

Crock Pot Lazy Lasagna

Lazy lasagna made in the crock pot with frozen ravioli, ground beef, and marinara. The layered pasta dinner that practically makes itself.

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Course: Crock-Pot Recipes

Cuisine: Italian

Keyword: lazy lasagna

Prep Time: 15

Cook Time: 4

Total Time: 4 15

Servings: Servings

Calories: 525

Author: Sarah Mock

Ingredients

▢ 1 Pound Ground Beef
▢ 1 Teaspoon garlic minced
▢

2 24 ounce jars pasta sauce
▢

2 Teaspoons Italian Seasoning
▢ Salt and pepper to taste
▢

25 ounces frozen raviolis
▢

2 Cups mozzarella cheese shredded

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Instructions

Cook the ground beef in a large skillet over medium-high heat, breaking it up as it cooks. You are looking for no pink remaining and some real browning on the pieces; that color is flavor. Do not skip this step and add raw beef to the slow cooker. It will cook through, but the flavor will be flat and the texture will be soft in a way that doesn't work here.
1 Pound Ground Beef
Add the garlic. Stir in the minced garlic and cook for 1 to 2 minutes. Watch it. Garlic burns fast, and burnt garlic is bitter all the way through the finished dish. The moment it smells fragrant, move on.
1 Teaspoon garlic
Add the pasta sauce and Italian seasoning directly to the skillet. Stir to combine and let it simmer for 2 minutes. Taste it now and season with salt and pepper. Those 2 minutes let the flavors marry together before they go into the slow cooker.
2 24 ounce jars pasta sauce, 2 Teaspoons Italian Seasoning, Salt and pepper
Spread one-third of the meat sauce in the bottom of the slow cooker insert. This base layer prevents the ravioli from sticking and scorching on the bottom. Don't skip it.
Arrange the frozen ravioli in a single, even layer over the sauce. Overlap is fine; stacking too deep in one spot means uneven cooking. Spread them out as flat as you can.
25 ounces frozen raviolis
Top the ravioli with another third of the sauce. Every exposed ravioli edge should have sauce coverage. Dry corners turn chewy and tough.
Add the remaining frozen ravioli in the same flat, even pattern as before.
Pour the last of the meat sauce over the top and spread it to cover every visible ravioli edge. If a corner is sticking out, tuck it under or spoon sauce over it.
Cover and cook on low for 3 to 4 hours. Start checking at the 3-hour mark. The ravioli should be tender and cooked through; the sauce should be bubbling at the edges. Every slow cooker runs a little differently - mine is consistently done at 3 hours. Past 4 hours, the ravioli goes soft and the layers lose their definition.
Add the mozzarella. In the last hour of cooking, scatter the shredded mozzarella over the top. The cheese will melt into a clean, even layer without going oily or separating. Adding it at the beginning gives you greasy, overcooked cheese; the last hour is the window.
2 Cups mozzarella cheese
Serve!

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors settle overnight and this is genuinely one of those dishes that tastes better on day two.

Freeze individual portions for up to 3 months. Let them cool completely before freezing so you don't trap steam and create ice crystals in the sauce.

Want to share when you made this recipe?Follow @SavoringTheGood & tag #STGRecipes!

Nutrition Facts

Crock Pot Lazy Lasagna

Serving Size

Amount per Serving

Calories

525

% Daily Value*

Fat

Saturated Fat

Trans Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

110

Sodium

762

Potassium

183

Carbohydrates

Sugar

Protein

* Percent Daily Values are based on a 2000 calorie diet.

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

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I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.

Get to know me

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Slow Cooker Chicken Tikka Masala

Slow cooker chicken tikka masala is a creamy, warmly spiced chicken dish made with tomato puree, garam masala, and a touch of cream. My friend taught me her chicken tikka masala recipe years ago, and I adapted it for the slow cooker so you can have tender, flavorful chicken without standing over the stove. This serves 4 over basmati rice with naan on the side.

A plate of white rice topped with orange curry chicken, garnished with herbs, served with naan bread on a wooden tray beside a fork and knife. An Instant Pot in the background hints at slow cooker chicken tikka masala perfection.

Chicken tikka masala is a creamy tomato-based curry made with chicken and warming spices like garam masala, cumin, and turmeric. Traditional versions often involve marinated chicken cooked separately, while this slow cooker version simplifies the process for an easy homemade meal.

Ingredients:

This recipe leans on garam masala to do the heavy lifting. Garam masala is a warm spice blend common in Indian cooking; it typically includes coriander, cumin, cardamom, and other spices that give chicken tikka masala its signature flavor.

You will also need turmeric for color, cumin, paprika, and coriander for depth, and tomato puree as the base. The yogurt and heavy cream go in at the very end to keep them from curdling during the long cook time.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Substitutions

Garam masala: If you do not have garam masala, you can substitute 1 tablespoon curry powder plus ½ teaspoon cinnamon. The flavor profile will change, but it will still be good.
Chicken thighs: Boneless skinless chicken thighs work well here and stay even more tender during the long cook time. Use the same weight.
Ginger paste: Fresh grated ginger works; so does jarred ginger paste. I keep ginger paste in the fridge for recipes like this.
Greek yogurt: Plain Greek yogurt can replace regular plain yogurt. It is thicker, so the sauce will be slightly thicker as well.

Want more flavor?

For deeper, restaurant-style flavor, brown the chicken first.

Heat 1 tablespoon oil in a large skillet over medium-high heat.
Working in batches, sear the chicken cubes for 2 to 3 minutes per side until golden brown (they do not need to be cooked through).
Transfer to the slow cooker and proceed with the recipe.

Optional add-on: You can also sauté the onions in the same skillet for 5 minutes until soft and translucent before adding them to the slow cooker. This brings out their sweetness and avoids any raw onion bite.

How to make slow cooker chicken tikka masala

A fork holding a piece of slow cooker chicken tikka masala and white rice is in focus, with a plate of rice and curry and naan bread in the background.

This slow cooker chicken tikka masala comes together in about 10 minutes of prep, then the slow cooker does the work.

Chunks of raw chicken breast placed inside a black slow cooker.

Add chicken to the slow cooker.

Cut 2 pounds boneless skinless chicken breast into 1-inch cubes. Add them to your slow cooker insert.

Make the sauce

In a medium mixing bowl, whisk together 2 cups tomato puree, ½ teaspoon salt, ¼ teaspoon pepper, 1 ½ tablespoons garam masala, ½ teaspoon paprika, ½ teaspoon turmeric, ½ teaspoon cumin, 1 teaspoon granulated sugar, 1 tablespoon ginger paste, 3 cloves minced garlic and ½ teaspoon ground coriander. Whisk until the spices are fully incorporated and the sauce is smooth.

Sauce spread evenly inside a black slow cooker, ready for baking or cooking a delicious slow cooker chicken tikka masala.

Pour sauce over chicken

Pour the spiced tomato sauce over the chicken in the slow cooker. Add ½ a medium yellow onion, diced. Stir everything together so all the chicken is coated in sauce.

Cook

Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours. If cooking on low, check at 6 hours to avoid overcooking. The chicken is done when it shreds easily with a fork and the internal temperature reaches 165F.

Stir in dairy

When the cooking time is finished, stir in ½ cup plain yogurt and ¼ cup heavy cream. The residual heat will warm them through without curdling. Taste and adjust salt if needed.

A white plate with white rice topped with pieces of slow cooker chicken tikka masala in an orange sauce, garnished with herbs, with naan bread in the background.

Serve

Top with fresh cilantro and serve over basmati rice with naan bread on the side.

Did you make this recipe?

Sarah's Culinary Insight

Why add dairy at the end? Yogurt and cream can curdle or separate when cooked for hours in an acidic tomato base. Adding them at the end keeps the sauce smooth and creamy.
Check chicken at the lower end of cook time. If you are cooking on low, check the chicken at 6 hours. Chicken breast can dry out if overcooked, even in a slow cooker.
Chicken thighs stay more tender. If you prefer dark meat, use boneless skinless chicken thighs instead of breasts. They hold up better during the long cook time and stay juicy.
Let the flavors marry. This tastes even better the next day after the spices have had time to settle and develop. Make it in the morning, refrigerate, and reheat gently on the stovetop before serving.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days.

This does not freeze well due to the dairy. The yogurt and cream will separate when thawed and reheated.

Reheating Instructions

Reheat gently on the stovetop over low heat, stirring occasionally. You can also reheat individual portions in the microwave in 30-second intervals, stirring between each.

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Frequently asked questions, answers and tips:

Can I use chicken thighs instead of chicken breast?

Yes. Boneless skinless chicken thighs work great in this recipe and stay tender during the long cook time. Use the same weight (2 pounds).

What is garam masala?

Garam masala is a warm spice blend used in Indian cooking. It typically includes coriander, cumin, cardamom, cloves, and other spices. You can find it in the spice aisle of most grocery stores.

Can I make this spicier?

Add ½ teaspoon cayenne pepper or 1 diced jalapeño with the onions. Start with less and add more if you want more heat.

Do I have to use yogurt?

The yogurt adds tang and helps create a creamy sauce. If you skip it, increase the heavy cream to ½ cup. The flavor will be slightly different but still good.

Why is my sauce watery?

Chicken releases liquid as it cooks. If your sauce is too thin, remove the lid for the last 30 minutes of cooking on high to let some liquid evaporate. You can also remove the chicken and simmer the sauce on the stovetop for 5 to 10 minutes to thicken it before stirring in the dairy.

Can I double this recipe?

Yes, but make sure your slow cooker is large enough. A 6-quart slow cooker will hold a doubled batch. The cook time stays the same.

Should I brown the chicken first?

It is not required, but browning the chicken adds deeper flavor and richer color. See the "Want More Flavor?" section above for instructions.

How long does chicken tikka masala take in a slow cooker?

3 to 4 hours on high or 6 to 8 hours on low. Check at the lower end to avoid overcooking the chicken breast.

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

Pinterest Rachael JELL-O

How to Grow Microgreens at Home

You can grow fresh, flavorful greens on your kitchen counter in as little as 7 to 14 days with no garden required and a green thumb is optional.

Close-up of green microgreens growing densely in a black and green tray, with white stems and labels visible in the background.

In this guide, I'll walk you through exactly how to grow microgreens at home using a simple setup, plus the tips I learned in a hands-on class at Horn Farm so you can avoid the most common mistakes.

Growing Microgreens at home - A Quick Overview

Beginner tip: If this is your first time growing microgreens, start with radish or broccoli. They grow quickly, don't require soaking, and are the most forgiving.

Prepare soil.
Sow seeds.
Cover and germinate.
Move to light.
Water from below.
Harvest in 1-2 weeks.

Before You Start Growing Microgreens

Before you start growing microgreens, there are a few key things that will make the difference between a successful first harvest and a frustrating one.

A banner reading "Horn Farm" hangs from a table in a greenhouse, with supplies and growing trays visible on the tables.

The Seeds Matter

The seeds you choose will directly affect how well your microgreens grow.

Look for seeds labeled specifically for microgreens or sprouting. Organic is a great option if available. These are tested for high germination rates and are safe for dense planting.

If you're deciding where to spend a little extra, this is the place to do it-better seeds mean more even growth and better results.

One of the reasons microgreens are so popular is because of how they grow.
At this early stage, the plant is still pulling all of its energy from the seed (called the endosperm). That's where the nutrients and flavor are stored.
As the plant grows larger, that energy gets spread out so the flavor becomes milder.

By harvesting microgreens early, you're catching them at their most flavorful stage.

The taste is more concentrated, and the greens add a stronger punch to everyday dishes like sandwiches, salads, and eggs. If this is your first time, start with radish or broccoli as they grow quickly and are the most forgiving. or spicy salad mix if you want to try a blend. I am NOT a fan of broccoli as l talk about it in my roasted broccoli post but I am adding broccoli microgreens to the way I will be eating broccoli from now on.

How to Grow Microgreens (Step-by-Step)

Three rectangular plastic trays in pink, green, and purple are stacked on a black grid surface. The green tray has drainage slots.

Prepare the Tray for Microgreens

Add about 2 quarts of your preferred soil to the tray with the slits in it.

Spread as evenly as possible, avoiding divots and mounds. Click to get the trays I use from Bootstrap Farmer.

Soil Leveling Tip

A person holds a white board above a green tray filled with soil, preparing for planting in a greenhouse setting.

Bill taught us that you can use a cutting board to press the soil evenly. I suggest using one of the solid trays if a cutting board is not available.

Soak Seeds (If Needed)

If your seeds need to soak before spreading, now is the time to get that started. See the chart for more information.

A bright green tray filled with soil and small white particles, set on a metal grid surface, prepared for planting or seed starting.

Moisten Soil

Add a light mist of water over the soil. Here is the Mister Bottle I purchased.

Different Seed Shakers For Different Seeds

Assorted empty and partially filled plastic containers, a digital kitchen scale, and a clear scoop are arranged on a metal outdoor table.

Use old spice jars with different-sized holes that will allow the seeds to sprinkle out.

Grams Matter

A hand holding a clear container filled with mustard seeds above a soil tray.

Microgreens grow best when the seeds are close together-but not overcrowded.

A good rule of thumb: you want the surface of the tray fully covered with seeds, but not stacked on top of each other. If you can see piles, you've added too many.

A green tray filled with a mixture of soil and granular seeds, placed on a slatted surface.

Sow Seeds Evenly

Using an up-cycled spice container, sprinkle the seeds across the surface as evenly as possible. I used a left to right and then a top to bottom spreading pattern across the tray.

Close-up of stacked plastic trays in pink, green, and purple on a metal grid table, with water droplets visible on the edge; people are blurred in the background.

Cover and Let Germinate

Lightly press seeds into the soil and cover the tray.
Keep in a dark spot for 2-4 days.
Add about 15 pounds of weight on top. (think cast iron pan, a few pans of pasta sauce, stack of books)

Close-up of densely packed yellow and green sprouts growing in a rectangular tray, with a person in camouflage clothing in the background.

Move to Light

Once seeds have sprouted, remove the cover and place the tray in light.

A bright window works well, or you can use a simple grow light for more consistent results.

12 hours light 12 hours dark

During the growth cycle, microgreens like to have cycles of light and darkness. I plan to do a 12 light 12 dark with the top cover being my black out medium but some growers will do an 18-hour light, 6 hour dark cycle. See what works best for your lifestyyle.

A person holds up a black seedling tray with small plants growing, showing roots protruding from the bottom; another person stands in the background.

Water Properly

It is best to water the micro greens from the bottom. The moisture from the initial mist of water should be a great start. You want the roots to be 'reaching' through the bottom of the slotted tray, looking for moisture. If the underside of the slotted try is dry and the tray feels light, add a thin mist of water to the bottom tray.

Water Tip

If you're unsure, it's better to underwater slightly than overwater-too much moisture is the most common cause of problems.

Close-up of sprouting seeds with white root hairs highlighted by a circle and arrow labeled "Root Hairs.

Root Hairs Are Not Mold

If your tray smells sour or looks fuzzy, it's usually a sign of too much water or not enough airflow.

But know that root hairs are not mold.

Stop Watering

The day before you are to harvest, stop watering them. The lack of moisture will help intensify the flavor and reduce the moisture in the container, reducing the risk for mold.

First Leaves

A pair of tweezers holds a small green seedling in front of a red bucket and trays of soil in a greenhouse setting.

Microgreens are ready to harvest once they have their first set of leaves (called cotyledons).

You don't need to wait for full-sized leaves beyond these two. This early stage is when flavor is at its best.

A tray of microgreens with pink stems sits on a wooden table; three people stand in the background inside a greenhouse.

Harvest

Harvest when your microgreens are about 2-3 inches tall and have their first set of leaves.

Cut just above the soil line so you don't pull soil into your greens.

Use a long sharp greens cutting knife and with a sawing motion hold the greens and slice them off.

Alternatively a pair of clean kitchen snips can be used.

How to Store Microgreens

Closed container

Store your microgreens in a closed container with a piece of dry paper towel at the bottom.

Allow the greens to 'off gas' for 20 minutes before closing the container.

Make sure your microgreens are completely dry before storing-extra moisture will shorten their shelf life.

Brassicas Growing Guide

All brassicas thrive on coco coir medium with minimal initial water needs.

Crop	Sowing Density	Medium	Soak Time	Bury Seed	Germination	Blackout	Grow Time
Broccoli	20g	Coco Coir	None	No	3 days	2 days	10 days
Cabbage, Golden Acre	20g	Coco Coir	None	No	3 days	2 days	10 days
Cabbage, Red Acre	20g	Coco Coir	None	No	3 days	2 days	10 days
Kale, Red Russian	20g	Coco Coir	None	No	3 days	2 days	10 days
Kohlrabi	20g	Coco Coir	None	No	3 days	2 days	10 days
Mustard (all types)	20g	Coco Coir	None	No	3 days	2 days	10 days
Pak Choi	20g	Coco Coir	None	No	3 days	2 days	10 days
Rutabaga	20g	Coco Coir	None	No	3 days	2 days	10 days
Turnip	20g	Coco Coir	None	No	3 days	2 days	10 days

Radishes Growing Guide

Radishes offer various color options and spicy flavors for your microgreens lineup.

Crop	Sowing Density	Medium	Soak Time	Bury Seed	Germination	Blackout	Grow Time
Radish, Daikon	32g	Coco Coir	None	No	3 days	2 days	10 days
Radish, Sango	32g	Coco Coir	None	No	3 days	2 days	10 days
Radish, Rambo	32g	Coco Coir	None	No	3 days	2 days	10 days
Radish, Triton Purple	32g	Coco Coir	None	No	3 days	2 days	10 days

Leafy Greens Growing Guide

Leafy greens varieties offer diverse flavor and texture profiles. Sunflower requires soaking and is prone to mold-use H2O2 if needed.

Crop	Sowing Density	Medium	Soak Time	Bury Seed	Germination	Blackout	Grow Time
Arugula	20g	Coco Coir	None	No	3 days	2 days	10 days
Spicy Salad Mix	20g	Coco Coir	None	No	3 days	2 days	10 days
Sunflower	125g	Coco Coir	12 hours	No	4 days	2 days	10 days

Root Vegetables Growing Guide

Root vegetables require longer germination times. Bury seeds to prevent hull sticking on beets. Celery requires daily misting during germination.

Crop	Sowing Density	Medium	Soak Time	Bury Seed	Germination	Blackout	Grow Time
Beet, Detroit Dark Red	45g	Coco Coir	None	Yes	5 days	None	10 days
Beet, Bulls Blood	45g	Coco Coir	None	Yes	3 days	2 days	10 days
Carrot	20g	Coco Coir	None	Yes	5 days	5 days	21-28 days
Celery	20g	Coco Coir	None	No	10 days	7 days	21-28 days

Peas & Shoots Growing Guide

Peas provide hearty, nutrient-dense shoots. Both varieties require soaking before planting for optimal germination.

Crop	Sowing Density	Medium	Soak Time	Bury Seed	Germination	Blackout	Grow Time
Pea, Dun	300g	Coco Coir	12 hours	No	4 days	2 days	10 days
Pea, Speckled	300g	Coco Coir	12 hours	No	4 days	2 days	10 days

Herbs & Specialty Greens Growing Guide

Herb and specialty green varieties offer diverse flavors and extended harvest windows. Basil and cilantro are popular culinary options. Weight helps root development for basil varieties.

Crop	Sowing Density	Medium	Soak Time	Bury Seed	Germination	Blackout	Grow Time
Amaranth, Red Garnet	8g	Coco Coir	None	No	3 days	2 days	14-28 days
Basil, Genovese	10g	Coco Coir	None	No	5 days	5 days	21-28 days
Basil, Opal	10g	Coco Coir	None	No	5 days	5 days	21-28 days
Basil, Lemon	10g	Coco Coir	None	No	5 days	5 days	21-28 days
Chard, Rainbow Swiss	60g	Coco Coir	None	Yes	5 days	None	10 days
Chives	60g	Coco Coir	None	No	10 days	None	21 days
Cilantro	30g	Coco Coir	12 hours	Yes	10 days	None	15 days
Cress, Upland	8g	Coco Coir	None	No	3 days	2 days	10 days
Cress, Curled	12g	Coco Coir	None	No	3 days	2 days	10 days
Leek	60g	Coco Coir	None	No	10 days	None	21 days

Specialty Microgreens Growing Guide

Specialty varieties add unique options to your lineup. Popcorn requires burying seeds to prevent mold. Wheatgrass is ideal for juicing and can regrow. Nasturtium is prone to mold-use H2O2 if needed. Wheatgrass should not be stacked and requires minimal water.

Crop	Sowing Density	Medium	Soak Time	Bury Seed	Germination	Blackout	Grow Time
Chia, Black	12g	Coco Coir	None	No	3 days	2 days	8 days
Nasturtium, Jewel Mix	50g	Coco Coir	None	Yes	7 days	None	14 days
Popcorn	200g	Coco Coir	12 hours	Yes	5 days	3 days	8 days
Wheatgrass	200g	Coco Coir	8 hours	No	3 days	None	8 days

Root Vegetables Growing Guide

Root vegetables require longer germination times. Bury seeds to prevent hull sticking on beets. Celery requires daily misting during germination.

Crop	Sowing Density	Soak	Bury Seed	Germination	Black Out	Grow
Beet, Detroit Dark Red	45g	12 Hr.	No	4 Days	2 Days	10 days
Beet, Bulls Blood	45g	12 Hr.	No	4 Days	2 Days	10 days
Carrot	20g
Celery	20g

**turn hand held device horizontal for best viewing

Peas & Shoots Buying Guide

Pea, Dun

image credit: trueleafmarket

A dense block of pea shoots with visible roots, soil, and green stems, displayed upright on a gray surface with a wooden background.

Pea, Speckled

image credit: trueleafmarket

Peas & Shoots Growing Guide

Peas provide hearty, nutrient-dense shoots. Both varieties require soaking before planting for optimal germination.

Crop	Sowing Density	Soak	Bury Seed	Germination	Black Out	Grow
Pea, Dun	300g	12 Hr.	No	4 Days	2 Days	10 days
Pea, Speckled	300g	12 Hr.	No	4 Days	2 Days	10 days

**turn hand held device horizontal for best viewing

Peas & Shoots Buying Guide

Pea, Dun

image credit: trueleafmarket

Pea, Speckled

image credit: trueleafmarket

Herbs & Specialty Greens Growing Guide

Herb and specialty green varieties offer diverse flavors and extended harvest windows. Basil and cilantro are popular culinary options. Weight helps root development for basil varieties.

Crop	Sowing Density	Soak	Bury Seed	Germination	Black Out	Grow
Amaranth, Red	8g	None	No	3 Days	2 Days	14-28 days
Basil, Genovese	10g	None	No	5 Days	5 Days	21-28 days
Basil, Opal	10g	None	No	5 Days	5 Days	21-28 days
Basil, Lemon	10g	None	No	5 Days	5 Days	21-28 days
Chard, Rainbow Swiss	60g	None	No	10 Days	None	10 days
Chives	60g	None	No	10 Days	None	21 days
Cilantro	30g	12 Hr.	Yes	10 Days	None	15 days
Cress, Upland	8g	None	No	3 Days	2 Days	10 days
Cress, Curled	12g	None	No	3 Days	2 Days	10 days
Leek	60g	None	No	3 Days	None	21 days

**turn hand held device horizontal for best viewing

Herbs & Specialty Greens Buying Guide

Amaranth, Red Garnet

image credit: trueleafmarket

Basil, Genovese

image credit: trueleafmarket

A cube-shaped section of soil with densely packed purple microgreens growing on top and visible roots underneath, isolated on a white background.

Basil, Opal

image credit: trueleafmarket

Basil, Lemon

image credit: trueleafmarket

Close-up of several colorful stalks of Swiss chard, including shades of red, pink, yellow, and orange, with green leaves partially visible.

Chard, Rainbow Swiss

image credit: trueleafmarket

A cluster of green microgreens with soil and visible roots sits on a gray surface against a blurred, black-and-white botanical background.

Chives - Garlic

image credit: trueleafmarket

Cilantro

image credit: trueleafmarket

Leek

image credit: trueleafmarket

A square section of soil with green microgreens growing densely on top, displayed on a gray surface.

Cress, Upland

image credit: trueleafmarket

Cress, Curled

image credit: trueleafmarket

Specialty Microgreens Growing Guide

Crop	Sowing Density	Soak	Bury Seed	Germination	Black Out	Grow
Chia	12 g	None	No	3 Days	2 Days	8 Days
Nasturtium	50 g	None	Yes	7 Days	None	14 Days
Popcorn	200 g	12 Hr.	Yes	5 Days	3 Days	8 Days
Wheatgrass	200 g	8 Hr.	No	3 Days	None	8 Days

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Specialty Microgreens Buying Guide

Chia Seeds, Black

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Nasturtium- Jewel Mix

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Popcorn - Microgreens

image credit: trueleafmarket

Wheatgrass

image credit: trueleafmarket

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

How to Use Microgreens in Cooking

Add to Sandwiches and Wraps - Sunflower and pea shoots add crunch and mild flavor.
Toss Into Salads - Use alone or mix with lettuce for extra texture.
Finish Soups and Pasta - Sprinkle on top just before serving.
Upgrade Breakfast - Great on avocado toast, sous vide eggs, or breakfast sandwiches.

Microgreens vs Sprouts

Microgreens and sprouts may look similar, but they are grown and used very differently.

Microgreens

Grown in soil or a growing medium.
Cut above the soil line.
Harvested after the first leaves appear.
More flavor, texture, and variety.
Used as a fresh ingredient or garnish.

Sprouts

Grown in water (no soil).
Entire plant is eaten, including the seed.
Harvested very early (just after sprouting).
Softer texture and milder flavor.

The biggest difference comes down to how they're grown and how they're used in food.
Microgreens are treated more like a leafy green, while sprouts are often added for crunch.

Do Microgreens Regrow After Harvest?

Most microgreens do not regrow after cutting.

Once you harvest them, the plant has used up the energy stored in the seed and won't produce a second crop.

Best practice: compost the soil (or refresh it) and reseed
Exception: pea shoots may give a small second harvest, but it's usually weaker

For consistent results, it's better to start a fresh tray each time.

Frequently asked questions, answers and tips:

Do microgreens need sunlight?

A bright window works, but a grow light gives more consistent results.

Can you grow microgreens without soil?

Yes, you can use grow mats or coco coir instead of traditional soil.

How often should you water them?

Check daily. Add water when the tray feels light or dry underneath.

Are microgreens worth growing at home?

Yes-fast harvest, small space, and they add fresh flavor to everyday meals.

What are the easiest microgreens to grow?

Radish and broccoli are the fastest and most beginner-friendly.

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

Pinterest Rachael JELL-O

Sheet Pan Brownies

When you need brownies for a crowd and a 9x13 pan just won't cut it, sheet pan brownies are the answer. My from-scratch recipe bakes up 36 fudgy, double-chocolate squares in a single 13x18-inch pan in just 35 minutes. There is no box mix, no fuss, no running out. Whether it's a bake sale, a potluck, a school party, or just a Sunday when the whole family shows up, this is the pan you reach for.

One of the best arguments for a sheet pan over a 9x13 is the edge-to-center ratio. A 13x18 pan has significantly more perimeter relative to interior than a standard pan, which means more of those slightly crispy, chewy edge pieces that brownie enthusiasts specifically seek out. Are you an edge, center, or corner brownie person?

Ingredients:

I want you to look at this ingredient list and feel confident, not overwhelmed. Everything here comes from a standard grocery store, and the steps are straightforward and I even have pictures for you! The star of the show is that chopped baking chocolate and trust me, once you taste the difference it makes, you will never go back to a single-chocolate brownie again.

The chopped baking chocolate in this recipe produces a noticeably richer result than a cocoa-powder-only brownie. That intense chocolate flavor of the batter mellows slightly as the brownies bake and cool, landing exactly where a great brownie should.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Step-by-Step Instructions

A hand reaches for a chocolate brownie from a plate with several sheet pan brownies arranged on a green oval dish.

Get everything measured and ready before starting. The batter comes together quickly once the chocolate hits the butter.

Preheat and Prepare the Pan

Preheat the oven to 350°F. Butter a 13x18 inch rimmed sheet pan generously, or coat it thoroughly with baking spray.

What size pan?

A rimmed sheet pan (also called a half sheet pan or jelly roll pan) is required here. A flat cookie sheet without sides will not contain this batter.

A glass bowl with flour, cocoa powder, and salt on a white surface, with small bowls of chocolate chips and chocolate shavings nearby.

Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, cocoa powder, and salt until fully combined.

Chip Tip

Add the chocolate chips and stir to coat them in the flour mixture. Tossing the chips in flour before they go into the batter helps keep them evenly distributed rather than sinking to the bottom of the pan during baking.

A metal mixing bowl filled with a light brown liquid mixture sits on a white surface, surrounded by bowls of chocolate shavings and cocoa powder.

Melt the Butter and Sugars

In a medium saucepan over medium heat, combine the butter, brown sugar, and granulated sugar. Stir continuously until the butter is fully melted and the sugars are incorporated.

A metal whisk in a bowl of chocolate batter with visible bubbles, set on a light surface next to a beige cloth.

Melt in the First Chocolate

Remove the pan from heat and add approximately half of the chopped baking chocolate - about 10 ounces. Stir until fully melted and smooth. Let the mixture sit off the heat for 3 to 4 minutes before adding the eggs.

Why let the mixture cool?

You want the mixture warm, not actively steaming. Adding eggs to an overly hot mixture risks scrambling them before they incorporate.

A glass bowl filled with chocolate cake batter being mixed with a metal whisk, placed on a white surface with a beige cloth nearby.

Add the Eggs

Add the eggs one at a time, whisking well after each addition. Adding them one at a time into a warm - not hot - mixture ensures they incorporate smoothly and completely.

Add the Remaining Chocolate and Vanilla

Stir in the remaining chopped chocolate and the vanilla extract. Mix until the chocolate is fully melted and the batter is smooth throughout.

A glass bowl filled with chocolate cake batter being stirred with a metal spoon on a white surface.

Combine Wet and Dry

Pour the chocolate mixture over the dry ingredients and stir until just combined. Stop the moment no dry flour streaks remain.

Don't Overmix

Overmixing develops gluten in the flour, which pushes the texture from fudgy toward dense and cakey - the opposite of what you want here.

A baking sheet filled with an even layer of unbaked chocolate cake batter on a white surface.

Pour and Spread

Pour the batter into the prepared sheet pan and spread it evenly to all four corners with a spatula or the back of a spoon.

Can I make these in a 9x13 pan instead?

Yes. Use the same batter as written and pour it into a buttered 9x13 inch pan. The brownies will be noticeably thicker than the sheet pan version. Increase the bake time to 30 to 35 minutes and start checking at the 28-minute mark. The toothpick-with-moist-crumbs test applies the same way. You will get approximately 24 squares.

A large rectangular baking sheet filled with chocolate frosted Sheet Pan Brownies, viewed from above, showcasing a rich and decadent dessert.

Bake

Bake at 350°F for 25 to 28 minutes. Start checking at the 20-minute mark.

How to tell they are done

A close-up of a metal baking pan filled with freshly baked Sheet Pan Brownies, showing a cracked, glossy surface.

The brownies are done when the edges are set and just beginning to pull away from the sides of the pan. Insert a toothpick into the center - it should come out with a few moist crumbs attached. Not clean, not coated in wet batter. A clean toothpick on a brownie almost always means they are over baked.

A spatula lifts one square brownie from a batch of evenly cut Sheet Pan Brownies with a shiny, cracked top.

Cool Completely Before Cutting

Cutting. Let the brownies cool completely in the pan before slicing, at least 1 hour. Fully cooled sheet pan brownies cut into clean, even squares.

Cary-Over Cooking

The interior continues to set from residual heat for several minutes after they come out of the oven, and cutting too early means crumbling edges and a messy cut.

Did you make this recipe?

Storage Tips

Sheet pan brownies keep well, which makes them a reliable choice for anything that requires baking ahead.

Store cut brownies in an airtight container at room temperature for up to 4 days.
For longer storage, refrigerate in an airtight container for up to 1 week and bring them to room temperature before serving for the best texture.
Individual squares can also be frozen in a single layer, then transferred to a freezer-safe bag with parchment between layers for up to 3 months.
Frozen brownies can be added to a lunchbox and will be ready to eat by lunchtime.

Flavor Variations

This batter is a reliable base that takes well to additions:

Peanut butter swirl - Drop ½ cup of warm peanut butter over the batter before baking and swirl through with a knife.
S'mores sheet pan brownies - Scatter crumbled graham crackers and mini marshmallows over the top in the last 5 minutes of baking.
Birthday cake brownies - Fold rainbow sprinkles into the finished batter and top with vanilla frosting after cooling.
Pecan brownies - Stir ¾ cup of roughly chopped pecans into the batter before spreading in the pan.
Frosted sheet pan brownies - Whisk together 2 cups powdered sugar, ¼ cup cocoa powder, 3 tablespoons melted butter, and 3 to 4 tablespoons milk until smooth. Pour over the brownies while still slightly warm and spread to the edges.

Serving suggestion

A hand using a fork to cut into a stack of sheet pan brownies topped with ice cream, chocolate sauce, sprinkles, and a cherry on a white plate.

I will serve them warm with a scoop of vanilla ice cream, a drizzle of caramel or chocolate sauce, or a dollop of fresh whipped cream. For a bake sale or potluck, they travel and stack beautifully once fully cooled.

Another of my favorite classic desserts is peach dump cake.

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Frequently asked questions, answers and tips:

What size pan do I need for sheet pan brownies?

A 13x18 inch rimmed sheet pan - also called a half sheet pan or jelly roll pan. The rimmed sides are required to contain the batter. A standard flat cookie sheet without sides will not work. If you do not have a half sheet pan, see the 9x13 adaptation listed.

Why does this recipe use both brown sugar and granulated sugar?

Each sugar is doing a different job. Granulated sugar promotes the crackly, slightly crispy top that is one of the most recognizable features of a great brownie. Brown sugar contains molasses, which holds moisture in the crumb and creates a softer, chewier interior texture. Using both means the finished brownie has a crackly top AND a fudgy center whereas one sugar alone would give you one or the other, not both.

Why does this recipe use both cocoa powder and chopped chocolate?

Cocoa powder on its own delivers deep chocolate flavor and a slightly drier, chewier texture. Melted baking chocolate adds cocoa butter, a fat with a higher melting point than regular butter, which creates a richer, denser, fudgier crumb. The combination gives you the best of both: intense chocolate flavor from the cocoa powder and a fudgy, glossy texture from the melted chocolate.

Why did my sheet pan brownies turn out cakey?

Two likely causes: overmixing after the flour goes in, (that is usually my issue) or overbaking. Mix only until the flour streaks disappear and no more. And pull the brownies when a toothpick shows moist crumbs, not when it comes out clean. A clean toothpick on a brownie means they have gone a few minutes too long.

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

Pinterest Rachael JELL-O

How to Grill Chicken Drumsticks Perfectly Every Time

My easy Grilled Chicken Drumsticks are juicy on the inside, crispy on the outside, and finished with a sticky BBQ glaze all in under 50 minutes. A smoky six-spice dry rub is the reason for the depth of flavor, and the two-zone grill method makes sure they cook perfectly every single time, whether you're firing up charcoal or a gas grill.

Close-up of glazed, seasoned chicken drumsticks garnished with chopped herbs, served on a white plate with lemon slices.

These are SO GOOD! We make them every 4th of July BBQ.

- Alice J.

Ingredients:

You don't need a pantry full of specialty spices for incredible results. My spice rub takes less than 2 minutes to mix.

Raw chicken drumsticks on a plate with three bowls containing oil, barbecue sauce, and various spices on a white surface.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Substitutions

Don't stress if you're missing something, this recipe is flexible. Here are easy swaps that won't compromise the final result.

Ingredient	Substitution
Avocado oil	Canola oil, grapeseed oil, or light olive oil
Smoked paprika	Regular paprika + a pinch of cayenne, or chipotle powder
Garlic powder	Fresh minced garlic (1-2 cloves) or granulated garlic
Onion powder	Granulated onion or finely grated fresh onion
Dried thyme	Dried oregano, dried rosemary, or Italian seasoning
BBQ sauce	Teriyaki sauce, honey-mustard glaze, or buffalo sauce

More Spice Rub Options

Blackening Seasoning

Jerk Seasoning

All Purpose Seasoning

A person is pouring seasoning into a glass container.

Turkey Rub

How to make drumsticks on the grill

Follow my steps in order and you'll have perfectly juicy drumsticks or chicken wings with crispy, charred skin every single time. The two-zone grill method is my real secret - don't skip it!

Set Up Your Grill

Prepare your grill with a hot zone (direct heat) and a cool zone (indirect heat).

Gas grill: turn one side on to medium-high (400°F) and leave the other side off.
Charcoal: push the coals to one side.

Raw chicken drumsticks piled in a clear glass bowl on a light surface.

Dry and Oil the Drumsticks

Pat the drumsticks completely dry with paper towels; this is the key to crispy skin. Coat them evenly with avocado oil.

Raw chicken drumsticks coated with seasoning are piled in a clear glass bowl.

Mix and Apply the Spice Rub

In a small bowl, combine the dry rub ingredients. Rub the seasoning mix generously all over every drumstick.

Flavor Tip

Rub the seasoning mix generously all over every drumstick, getting under the skin where possible for maximum flavor.

Ten seasoned chicken drumsticks on a grill rack over hot charcoal, arranged for outdoor grilling.

Cook Over Indirect Heat (Round 1)

Place the drumsticks on the cool zone, close the lid, and cook for 15-20 minutes. This gently cooks the meat through to the bone without burning the skin; it's the most important step in the whole recipe.

Can I make these on a gas grill?

Absolutely. Set one burner to medium-high and leave the other off; same method, same results.

Chicken drumsticks with seasoning are grilling on a metal rack over hot charcoal.

Flip and Continue Indirect Cooking

Turn the drumsticks and cook for another 10-15 minutes, keeping the lid closed.

Temperature Check

Your chicken should be close to 165°F internal temp at this point of grilling. Use a digital thermometer for the most accurate results.

Grilled chicken drumsticks with seasoning on a barbecue grill over hot charcoal.

Char Over Direct Heat

Move the drumsticks to the hot zone for 3-5 minutes to get that beautiful char and crisp up the skin.

What does 'done' look like?

You're looking for deep golden-brown color with a few dark char marks. Color = flavor, not a mistake!

Barbecued chicken drumsticks with a glaze are cooking on a grill over hot charcoal.

Brush with BBQ Sauce and Glaze

Brush lightly with BBQ sauce and grill for 1-2 more minutes to set the glaze. Adding sauce at the end prevents the sugars from burning.

Close-up of grilled chicken wings coated in barbecue sauce, arranged on a white plate.

Serve

Pull them off the grill and serve immediately while that skin is still crackling.

I have an article showcasing what to serve with drumsticks.

Did you make this recipe?

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Make Ahead Tips

Good news! You can absolutely get a head start on these! A little prep work the night before means you're basically just showing up to the grill.

Season up to 24 hours in advance. Coat the drumsticks in oil and the spice rub, then cover and refrigerate. The seasoning penetrates deeper overnight for extra flavor.
Do not add BBQ sauce ahead of time. The sugars in BBQ sauce will break down and can cause the skin to get soggy before it hits the grill.
Pull from the fridge 20-30 minutes before grilling. Cold chicken hitting a hot grill leads to uneven cooking. Letting it come closer to room temperature helps it cook evenly.
Pre-mix your spice rub. Store it in a small jar for up to 3 months - great for grilling season!

Storage Tips

These drumsticks honestly taste amazing the next day...if you have any left! Here's how to keep them at their best.

Refrigerator: Store in an airtight container for up to 3-4 days. Reheat in the oven at 375°F for 10-15 minutes or in the air fryer for 5-7 minutes to re-crisp the skin.
Freezer: Freeze in a sealed freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Shredded leftovers: Pull the meat off the bone, toss with extra BBQ sauce, and use in wraps, sandwiches, tacos, or on top of a salad. Zero waste, maximum flavor.
Avoid microwaving if possible - it makes the skin rubbery. The oven or air fryer is always the move.

Reheating Instructions

Leftovers deserve a second chance and while I prefer my leftover drumsticks straight from the refrigerator, with the right reheating method, these drumsticks reheat beautifully and taste almost as good as day one.

Oven (best for crispy skin): Place drumsticks on a wire rack over a baking sheet. Bake at 375°F for 12-15 minutes until heated through to 165°F internal temp. The wire rack allows hot air to circulate and re-crisps the skin.
Air fryer (fastest): 375°F for 5-7 minutes. No need to preheat. Flip once halfway through.
Grill (best flavor): Low indirect heat for 8-10 minutes, then 2 minutes over direct heat to re-char the skin.
Microwave (last resort): 60-90 seconds on 50% power. Skin will be soft, but it works in a pinch. Cover with a damp paper towel to keep moisture in.

Common Complaints with Answers

My chicken was dry : Overcooking is the culprit. Use an instant-read thermometer and pull at 175-185°F for dark meat.
The seasoning didn't stick: Coating in oil first helps the spice rub adhere. Patting dry before oiling makes it even better.
The skin wasn't crispy enough: Drumsticks likely weren't dried well, or the grill wasn't hot enough during the direct-heat finish.
The BBQ sauce was bitter/charred: Added sauce too early. End-of-cook glazing only!
I couldn't tell when they were done: This is exactly why a meat thermometer is non-negotiable for chicken. It removes all the guesswork.

Frequently asked questions, answers and tips:

What internal temperature should grilled chicken drumsticks reach?

165°F (74°C) is the USDA safe minimum, but many grill pros pull dark meat at 175-185°F for the most tender, juicy result.

Can I use skinless drumsticks?

Yes, but expect less crispiness since the fat layer is gone. To compensate, pat them extra dry, increase the oil slightly, and watch the direct-heat time closely to avoid drying them out.

When do I add the BBQ sauce?

Always at the end, with just 1-2 minutes left on the grill to set the glaze without burning it.

How do I know when grilled chicken drumsticks are done without a thermometer?

While I always advocate for checking for doneness with a probe thermometer, I understand not everyone has one. In this case, be sure to check that the juices should run completely clear when pierced at the thickest part near the bone, and the meat should pull away slightly from the bone. That said, a digital thermometer is the only truly reliable way, dark meat at 175-185°F is your sweet spot for tender, juicy results.

Grilled chicken drumsticks with barbecue sauce cooking on a metal grate over hot charcoal.

Grilled Chicken Drumsticks with BBQ Glaze

A no-fuss recipe for perfectly grilled chicken drumsticks every time; great for weeknights, cookouts, and everything in between.

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Course: Chicken Recipes

Cuisine: American

Keyword: grilled chicken drumsticks

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: servings

Calories: 278

Author: Sarah Mock

Ingredients

▢

2 Pounds Chicken Drumsticks
▢

1 tablespoon Avocado oil or any high-heat oil
▢ 1 teaspoon Salt
▢ ½ teaspoon Black Pepper
▢ 1 teaspoon Paprika
▢ 1 teaspoon Garlic Powder
▢ ½ teaspoon Onion Powder
▢ ½ teaspoon dried thyme
▢

BBQ sauce for brushing after cooking

Follow Savoring The Good On PinterestFollow @SavoringTheGood or tag #STGRecipes!

Instructions

Prepare the BBQ with a hot zone (direct heat) and a cool zone (indirect heat).
Pat the drumsticks dry and coat them evenly with the avocado oil.
2 Pounds Chicken Drumsticks , 1 tablespoon Avocado oil
Mix the salt, pepper, smoked paprika, garlic powder, onion powder, and dried thyme, then rub the seasoning all over the drumsticks.
1 teaspoon Salt, ½ teaspoon Black Pepper, 1 teaspoon Paprika, 1 teaspoon Garlic Powder, ½ teaspoon Onion Powder, ½ teaspoon dried thyme
Place drumsticks on the cool zone, close the lid, and cook for 15-20 minutes.
Turn the drumsticks and cook for another 10-15 minutes, keeping the lid closed.
Move the drumsticks to the hot zone for 3-5 minutes to char and finish cooking.
Brush lightly with BBQ sauce and grill for 1-2 minutes to set the glaze.
BBQ sauce for brushing after cooking
Serve immediately.

Notes

Flavor Tip

Rub the seasoning mix generously all over every drumstick, getting under the skin where possible for maximum flavor.

What does 'done' look like?

You're looking for deep golden-brown color with a few dark char marks. Color = flavor, not a mistake!

Make Ahead Tips

Season up to 24 hours in advance. Coat the drumsticks in oil and the spice rub, then cover and refrigerate. The seasoning penetrates deeper overnight for extra flavor.
Do not add BBQ sauce ahead of time. The sugars in BBQ sauce will break down and can cause the skin to get soggy before it hits the grill.
Pull from the fridge 20-30 minutes before grilling. Cold chicken hitting a hot grill leads to uneven cooking. Letting it come closer to room temperature helps it cook evenly.
Pre-mix your spice rub. Store it in a small jar for up to 3 months - great for grilling season!

Want to share when you made this recipe?Follow @SavoringTheGood & tag #STGRecipes!

Nutrition Facts

Grilled Chicken Drumsticks with BBQ Glaze

Serving Size

3 each

Amount per Serving

Calories

278

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.1

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

140

Sodium

740

Potassium

366

Carbohydrates

Sugar

0.1

Protein

* Percent Daily Values are based on a 2000 calorie diet.

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

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I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

Pinterest Rachael JELL-O

Southern-Style Smothered Chicken

This smothered chicken recipe grew up from my Aunt's handwritten recipe box into a reliable weeknight favorite, bringing you golden pan-fried chicken, creamy onion-and-garlic gravy.

A plate of mashed potatoes topped with a breaded chicken breast and covered in brown gravy, placed on a wooden surface next to a fork and striped cloth napkin.

I'll teach you a simple skillet method, plus step-by-step photos, clever ingredient swaps, and make-ahead and storage tips to keep your leftovers tasting like night one.

Ingredients:

My version of Smothered Chicken from my Aunt's recipe box uses thin chicken cutlets and a quick skillet gravy so you get that Southern-style comfort without an hour in the oven.

I will teach you how to dredge thin chicken cutlets in seasoned flour, pan-fry them until golden, then build a quick roux-based gravy right in the same skillet with chicken broth, milk, Worcestershire, and pantry spices.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Substitutions

Think of this recipe as a base formula you can tweak for what you have on hand. These swaps keep the texture and the mouth feel of the gravy similar so beginner cooks won't end up with something broken, gritty, or bland.

Thinly Sliced Chicken Breasts

Boneless skinless breasts → boneless thighs (same method, slightly longer cook to reach 165°F).

Flour & thickener

All-purpose flour → a 1:1 gluten-free all-purpose blend that's labeled for gravies and sauces.

Fat for frying and roux

Vegetable oil → canola, avocado, or other neutral high-heat oil.
Butter in the roux → margarine or ghee; for dairy-free, use a high-quality vegan butter stick that's 80% fat.

Liquid for gravy

Milk → half-and-half for a richer cream gravy, or 2% for lighter.
Milk (for dairy-free) → unsweetened oat milk or soy milk; avoid sweetened or vanilla milks.
Chicken broth → vegetable broth or water plus 1 teaspoon bouillon or stock concentrate.

Seasonings

Seasoned salt → kosher salt plus a pinch of paprika and garlic powder or use my homemade Lawry's Seasoned Salt.
Worcestershire sauce → soy sauce, tamari, or coconut aminos (plus a tiny dash of apple cider vinegar).
Onion powder / garlic powder → finely minced fresh onion and garlic cooked in the butter before adding the flour (about 3-5 minutes to soften).

Instructions

Let's break this smothered chicken recipe down into easy, bite-sized steps. Use the photos as a guide and you'll know exactly what each stage should look like, from dredging the chicken to thickening the gravy.

Raw chicken cutlets coated in flour are arranged in a glass baking dish on a striped towel, with orange liquid and a shaker nearby.

Prep the Chicken and Flour

Add the flour, seasoned salt, and pepper to a shallow dish or pie plate and whisk until the seasoning is evenly distributed.
Pat the chicken dry with paper towels, then dredge each piece in the seasoned flour, pressing gently so the coating sticks and shaking off any excess.

Three pieces of breaded chicken are being pan-fried in a black skillet with oil, placed on a striped cloth next to a bowl of liquid on a white surface.

Pan-Fry the Chicken

Heat the oil in a large skillet over medium heat until it looks shimmery and a pinch of flour sizzles on contact.
Lay the floured chicken in the hot oil and cook for 2-3 minutes per side, or until it's golden brown and just cooked through; transfer to a plate and tent loosely with foil.

A black saucepan with browned butter residue sits on a white textured cloth on a marble surface.

Make the Roux

Carefully pour off most of the oil, leaving about 1-2 tablespoons in the pan along with the browned bits on the bottom.
Add the butter and let it melt, then sprinkle in the flour and whisk constantly for 1-2 minutes until the mixture is smooth, thick, and lightly bubbling but not dark.

A saucepan containing a light brown liquid sits on a white striped towel atop a marble surface.

Build the Gravy

Slowly whisk in the chicken broth, a little at a time, until smooth, then whisk in the milk.
Stir in the Worcestershire sauce, onion powder, garlic powder, salt, and pepper, scraping up any brown bits, and bring the mixture to a gentle simmer.

A black pan containing browned butter on a white textured towel, roux for smothered chicken, viewed from above on a white surface.

Simmer and Finish

Simmer the gravy for 5-6 minutes, stirring often, until it thickens enough to coat the back of a spoon.

A saucepan with browned chicken cutlets in a creamy brown gravy, garnished with herbs, on a striped towel.

Add Chicken To Pan

Return the chicken and any accumulated juices to the skillet, spoon some gravy over the top, and simmer for 2-3 minutes more until everything is hot and the chicken is at 165°F.

A fork holds a bite of smothered chicken and mashed potatoes with gravy, with a plate of food and a potted plant blurred in the background.

Serve

Garnish with parsley and serve over rice or mashed potatoes.

To round out the meal, a few Rhodes rolls work well alongside this recipe. Got to soak up every last drop of that pan gravy! For a casual dessert that fits right in, peanut butter pie is always a good choice, but no-bake key lime pie is an equally delicious choice.

Did you make this recipe?

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Make Ahead Tips

The main risks to meal prepping this dish are overcooked chicken, broken gravy, and dried-out leftovers, so let's make a plan that protects moisture and texture first.

Best make-ahead strategy

Cook fully, cool properly: Make the recipe completely, then cool the chicken and gravy together in the pan for 15-20 minutes before transferring to an airtight container.
Store with gravy: Always store the chicken submerged in gravy so it stays moist instead of drying out in the fridge.
Refrigerate for up to 3 days.

Reheating for best quality

Stovetop: Place chicken and gravy in a skillet, add a splash of milk or broth, and reheat over low to medium-low, stirring the gravy and flipping the chicken occasionally until warmed through.
Microwave: Place chicken and gravy in a microwave-safe dish, cover loosely, and heat in short bursts, stirring the gravy between bursts so it reheats evenly and doesn't separate. *I don't usually recommend reheating meat in the microwave, but sometimes real life wins; just use short bursts and stir between them.

Gravy Too Thick?

Thin with a tablespoon or two of milk or broth at a time, whisking until smooth.

Prep Ahead Plan

Pre-measure the dredge (flour + seasonings) and store it in a zip-top bag.
Chop any fresh onion/garlic (if using) and store in an airtight container.

On cook day, you only need to dredge, pan-fry, and make the gravy fresh, keeping everything tasting like a made-to-order skillet dinner.

Storage Tips

Fridge

Cooling: Let the chicken and gravy cool in the pan for about 20 minutes, then transfer to an airtight container.
Refrigerate: up to 3-4 days, keeping the chicken nestled in the gravy.

Freezer

Freezing: For best texture, freeze the chicken and gravy together in a freezer-safe container for up to 2-3 months.
Thawing: Thaw overnight in the refrigerator before reheating gently on the stovetop with a splash of milk or broth.

Reheating Top Tip

Low and slow: Avoid high heat, which can cause the milk-based gravy to separate.

Frequently asked questions, answers and tips:

My gravy is lumpy or gluey, help!

That happens from time to time. The lumps usually come from adding liquid too fast to the roux without whisking enough or using too much flour for the fat in the pan.

My gravy is thin and won't thicken, help!

It sounds like you rushed a step. Next time, be sure the roux is cooked long enough, make sure it is taking on a bit of golden color.... all the way up to caramel!, or there was not enough flour, or the sauce has not simmered long enough. Most of the time, the fix is to cook it longer.

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

Pinterest Rachael JELL-O

Grilled Chicken Wings

Grilled chicken wings with a dry rub are one of the easiest ways to get crispy skin and bold flavor without frying. These wings cook in about 45 minutes on the grill, using a two-zone method that keeps the meat juicy while the skin chars just right. If you're new to grilling wings or tired of flare-ups and soggy skin, this method walks you through it step by step.

Chicken wings grilling on a metal grate over hot charcoal, showing grill marks and seasoning on the wings.

Ingredients:

My grilled chicken wings recipe keeps the ingredient list simple so the grill can do the heavy lifting. A light coating of oil helps the dry rub stick, while a balanced mix of smoky, savory spices seasons the wings without overpowering them. No sugar-heavy rubs here; just clean flavor and crisp skin.

A plate of raw chicken wings next to two bowls, one with oil and one with assorted dry spices labeled "Dry Rub.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

How To Make Chicken Wings On The Grill

Close-up of several grilled chicken wings on a white plate, showing charred and seasoned skin.

My step-by-step photos walk you from raw chicken wings to crispy, charred wings on the grill using indirect heat first, then direct heat to finish. Even if this is your first time grilling wings, my method helps keep things controlled and predictable.

Preheat the Grill

Set up your BBQ for two zones: a hot zone (direct heat) and a cool zone (indirect heat). Close the lid and preheat to medium-high so the grill is hot before the wings go on.

Dry the Wings

Pat the chicken wings very dry with paper towels to remove surface moisture.

Do I HAVE to pat the wings dry?

Dry skin is key to crispier grilled chicken wings and better browning. Moisture = steam. We want crispy, not soggy.

A bowl of raw chicken wings in a glass bowl, with a separate bowl of clear liquid being poured over them.

Oil the Wings

Place the wings in a large bowl and drizzle with olive oil. Toss until each wing is lightly coated. Enough to shine, but not so much that oil drips off.

Homemade Chili Seasoning Recipe in a glass jar with a white spoon.

Mix the Dry Rub

In a small bowl, stir together the smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly combined. Break up any clumps so the seasoning coats well.

Flavor Tip

Dry rubs work best when they're evenly mixed and clump-free. If your spices have been sitting a while, break them up with your fingers or a fork before seasoning the wings.

Raw chicken wings coated in a flavorful dry rub are placed in a clear glass bowl, ready to be transformed into delicious grilled chicken wings.

Season the Wings

Sprinkle the dry rub over the oiled wings and toss until every piece is coated on all sides. Press the rub into the skin so it sticks.

Raw, seasoned chicken wings coated in a flavorful dry rub are arranged on a metal grill over hot charcoal and flames, ready to become delicious grilled chicken wings.

Grill: Start on Indirect Heat

Oil the grill grates lightly if needed, then place the wings on the cool (indirect) zone in a single layer with a little space between them. Close the lid and cook for 20 minutes.

Grilled chicken wings coated in a flavorful dry rub sizzle on a metal grate over hot charcoal, with char marks and smoke rising.

Flip and Continue Cooking

Flip each wing, keeping them on the indirect side, and cook for another 10-15 minutes, or until the internal temperature is at least 175°F for tender meat that pulls cleanly from the bone.

Char on Direct Heat

Move the wings over to the hot (direct) zone and grill for 3-5 minutes, turning constantly, until the skin is crisp and lightly charred. Watch closely to avoid flare-ups.

A white plate filled with several grilled chicken wings, seasoned and cooked with visible grill marks.

Rest and Serve

Transfer the wings to a platter and let them rest for 5 minutes so the juices redistribute. Serve plain or toss with buffalo, BBQ, or honey-garlic sauce right before eating.

Serving Tip

Storing wings in a shallow layer (instead of piling them into a deep container) helps keep the skin from getting soggy.

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Substitutions

One of the nice things about a dry rub for grilled chicken wings is how flexible it is. You can swap spices based on what's in your pantry or adjust the heat level without changing the cooking method at all.

Olive oil: Swap with canola, avocado, or other neutral high-heat oil for better grill performance if your grill runs very hot.
Smoked paprika: Use regular paprika plus a pinch of chili powder, or a touch of chipotle powder for smoky heat (start with ¼ teaspoon and adjust).
Garlic powder: Use 2-3 minced garlic cloves; toss with the oil before grilling so it doesn't burn.
Onion powder: Substitute an equal amount of dried minced onion, or skip it and add a little extra garlic powder.
Salt: Use kosher salt and add an extra pinch (it's less salty by volume than table salt).
Other Spice Blends - pull out blackening seasoning spice blend, or try a chili spice rub, or try a new blend of Chinese 5 spice.

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Make-Ahead Tips for Grilled Chicken Wings

Everyone knows that grilled chicken wings are best fresh off the grill, but they also reheat surprisingly well if you handle them the right way. Whether you're prepping for a party or trying to get ahead, I will share my options keep the skin from turning rubbery.

Par-Cooking Wings in Advance

Par-cook, then finish on the grill: Grill the wings on the indirect side until just cooked through (about 20-25 minutes), cool, and refrigerate up to 24 hours; reheat and char over direct heat for 5-8 minutes just before serving.

Fully Cook and Reheat

Fully cook the wings and stop before the charred over direct heat. After your preferred reheat method, char for until your desired crispiness is reached.

Reheating:

Oven: 375°F, 12-15 minutes on a wire rack over a baking sheet.
Air fryer: 5-7 minutes at 180-190°C (350-375°F) until hot and crisp.
Grill: Medium heat, a few minutes per side over indirect heat, then a quick kiss of direct heat if needed.

Storage Tips

Leftover grilled chicken wings store well, especially if you avoid stacking them while they're still warm. Letting steam escape before sealing the container helps preserve the texture.

Fridge: Cool completely, then store in an airtight container for up to 3-4 days.
Freezer: Freeze on a tray, then transfer to a freezer-safe bag or container for up to 2-3 months for the best texture.

Reheating Instructions

Oven: 375°F, 12-15 minutes on a wire rack over a baking sheet.
Air fryer: 5-7 minutes at 180-190°C (350-375°F) until hot and crisp.
Grill: Medium heat, a few minutes per side over indirect heat, then a quick kiss of direct heat if needed.

Frequently asked questions, answers and tips:

Why are my wings have burnt skin, raw insides?

Chances are you cooked them over direct heat or too high a heat. Did you use sauce too early? Sugary sauces can burn ahead of the meat being done cooking.

The skin never gets crispy!

I am pretty sure your wings weren't dried enough before they got a dry rub. Remember that moisture = steam and steam = not crispy. Or your grill temp too low, or the wings were stored covered while still hot so steam softened the skin. (I am guilty of covering wings too tightly with foil.)

Leftover wings are rubbery.

Do not microwave leftover wings. Instead warm in an air fryer or in an oven.

A close-up of grilled chicken wings stacked on a plate, garnished with parsley, with a side of dipping sauce in the background.

Dry Rub Grilled Chicken Wings

These grilled chicken wings use simple pantry spices and indirect heat for perfectly cooked, crispy wings every time.

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Course: Appetizer

Cuisine: American

Keyword: grilled chicken wings

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: servings

Calories: 378

Author: Sarah Mock

Ingredients

Follow Savoring The Good On PinterestFollow @SavoringTheGood or tag #STGRecipes!

Instructions

Prepare your grill with a hot zone (direct heat) and a cool zone (indirect heat).
Pat wings dry with paper towels.
Toss wings with olive oil.
2 ½ Pounds Chicken Wings, 1 tablespoon olive oil
Mix smoked paprika, garlic powder, onion powder, salt, and pepper.
2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon black pepper
Coat wings evenly in seasoning.
Place wings on the cool zone and close the lid.
Cook for 20 minutes.
Flip and cook another 10-15 minutes.
Serve immediately.

Want to share when you made this recipe?Follow @SavoringTheGood & tag #STGRecipes!

Nutrition Facts

Dry Rub Grilled Chicken Wings

Amount per Serving

Calories

378

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.3

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

118

Sodium

695

Potassium

279

Carbohydrates

Sugar

0.2

Protein

* Percent Daily Values are based on a 2000 calorie diet.

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Like this recipe card? Want one for your site?Check out WP Recipe Maker!

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

Pinterest Rachael JELL-O

Candied Orange Slices

My candied orange slices might look fancy, but they're totally beginner-friendly. With only oranges, sugar, and a little patience, you get translucent, jewel-like slices that are bright, chewy, and irresistibly citrusy, perfect for snacking, gifting, and decorating cakes, cheesecakes, and loaves.

Okay these are DELICIOUS!!

- Hayley C.(direct message)

Ingredients:

You'll just need citrus, sugar, and water, plus any spices or vanilla you want to add for extra flavor. In this photo shoot, I used a split scraped vanilla bean.

While my recipe walks you through how to candy orange slices, you can use the same method for grapefruit, lemon, or even lime slices. See the note below for my thoughts on lime slices.

A blue bowl filled with assorted citrus fruits, including grapefruits, oranges, and lemons, sits on a wooden surface, with more citrus fruits scattered around it.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Substitutions

Citrus swaps: Try blood oranges, Cara Cara oranges, grapefruits, lemons, or tangerines. Grapefruit and lemon will be more bitter, so blanching is extra helpful.
Add a cinnamon stick, star anise, sliced ginger or a vanilla bean to the syrup for a warm, spiced flavor.

Using Limes

I usually skip limes for this recipe. They have a relatively thick, bitter pith compared to their tiny amount of juicy fruit, …so even with blanching, they read more bitter than sweet to me, but if you enjoy that sharper citrus bite, you can absolutely candy lime slices the same way.

Instructions

Think of this recipe as a little stovetop project rather than a complicated candy. A few basic ingredients, gentle heat, and time are all you need to turn plain citrus into shiny, jewel-like slices. The instructions below walk you through every step so even a brand-new cook can get professional-looking results.

Thinly sliced oranges, lemons, limes, and grapefruit arranged on a wooden cutting board next to a kitchen knife.

Prep the Oranges

Wash and scrub the oranges to remove any wax. Slice into thin, even rounds (about ¼ inch or less), removing any seeds. See Slicing Tips Below

Sliced oranges and lemons simmer in a large pot of water on a stovetop.

Blanch to Reduce Bitterness

In a wide, shallow pan, bring about 3 inches of water to a simmer.
Place the slices of citrus in a single layer and simmer for 2 minutes.
Remove to a cooling rack to cool and repeat with all the fruit.

Can You Skip Blanching?

Sliced oranges drying on a wire rack, with metal tongs placed next to a pile of overlapping slices.

Blanching is optional, and some people enjoy a hint of bitterness, especially if they're pairing the candied orange slices with dark chocolate. If you prefer a sweeter, more mellow slice, a brief blanch in boiling water helps strip out some of the bitter notes from the pith without making the fruit fall apart.

Make the Simple Syrup

Make a simple syrup with 2 parts sugar and 1 part water. (2 cups sugar: 1 cup water) Bring to a simmer but not a rolling boil. You want small, gentle bubbles around the edges, not a vigorous boil, so the fruit doesn't tear or turn jammy.

Sliced oranges and a vanilla bean simmer in a pot of liquid with visible specks of seasoning.

Simmer the Orange Slices

Place the slices in a single layer in the syrup (work in batches if needed).
Keep at a gentle simmer, flipping occasionally, until the pith looks mostly translucent, 40-60 minutes depending on thickness.

SAVE THE SYRUP

Save the simple syrup you simmered the fruit in. It is now infused with delicious citrus essence and can be used to sweeten drinks, cocktails or drizzle over pound cake.

Slices of candied orange laid out in rows on a wire cooling rack placed over a wooden cutting board.

Dry the Slices

Transfer slices to a wire rack set over a baking sheet and spread in a single layer.
Let dry at room temperature 24 hours or until they feel set and slightly tacky, like gummy candy.

Or Dehydrate The Slices

If you have a dehydrator or an oven that will go as low as 120-135°F, dehydrate them for 3-6 hours, or until tacky but not wet.
If your kitchen is very humid, they may take longer than 24 hours, or you can finish them in a very low oven.

How To Tell They Are Dry

They should not feel wet or squishy in the center; a little tackiness on the surface is okay, but no visible syrup.

A hand holding a thin, round slice of candied orange with a rack of more slices blurred in the background.

While the exact drying time will depend on how thick you originally sliced your oranges, you will want the dried orange to resemble stained glass. You can see through the fruit.

A hand holds up a round, sugared slice of candied orange. More sugared orange slices are visible on a cooling rack in the background.

Optional Sugar Coat or Chocolate Dip

For a frosted look, toss in sugar once they're dry. Or dip half of each slice in melted dark chocolate and let set on parchment. SEE CHOCOLATE COATING TIPS.

Slicing Tip

I find that slicing citrus into evenly thick slices can be a bit of a challenge unless you have a very sharp knife. And even then, you are slicing a round object on a flat surface with another ultra-sharp object; please take necessary precautions!

A hand holds a thin slice of orange fruit above a cutting board with more slices, a knife, and a plate of whole fruits in the background.

Or you can take note from my Culinary notes from Johnson & Wales and pop the clean fruit into the freezer for a minimum of an hour before slicing.
Freezing the fruit for at least an hour firms up the outside and makes it easier to slice into even rounds.
Just remember you're cutting something very cold and a bit hard, so keep your fingers tucked and take your time. If you're confident with a sharp knife, freezing overnight will give you picture-perfect, even slices.

A white bowl filled with frozen lemons and oranges sits on a wooden surface next to a chef's knife.

Freeze Fruit Overnight

Slice

Use firm pressure and a back and forth motion with a sharp Chef knife to slice even slices.

Repeat

This is a slice that is just over ¼" in thickness. This will give you a chewier candied orange slice.

Coating With Chocolate

While I am a huge proponent of tempering chocolate for when you need to coat a treat in chocolate, such as my bourbon balls to Oreo truffles, these sugared orange slices are one place I reach for the bar of coating chocolate or bag of melting wafers.

Melt

Melt 1 cup of melting chocolate or coating wafers in the microwave or over a double boiler according to the package instructions.

Dip and Tap

Dip the dried citrus half way into the chocolate. (Extra sugar or plain..it is up to you.)
Tap the back of the slice on the edge of the bowl, allowing the majority of the chocolate to fall back into the bowl before scraping the bottom off before placing the slice on a parchment lined surface.

Six candied orange slices partially dipped in chocolate are arranged on crumpled parchment paper.

Garnish

While the chocolate has yet to set, sprinkle on a light dusting of sea salt, crushed dehydrated fruit, sprinkles or other edible garnish.

Did you make this recipe?

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Storage Tips

Store chocolate-dipped slices in a cool, dry place; if you refrigerate them, let them sit at room temperature for a few minutes before serving to avoid condensation.
Once fully dried, store candied orange slices in an airtight container at cool room temperature for 1-2 weeks, or in the fridge for up to a month.
Layer them between parchment so they don't stick together.

Ways to use:

Decorate cakes, cheesecakes, and pound cakes.
Add to cookie trays and homemade gift boxes.
Use as cocktail garnishes or to dress up a cheese or dessert board.

Frequently asked questions, answers and tips:

Why are my candied orange slices bitter?

If you find the fruit to be more bitter than expected, be sure to blanch the next batch for 1-2 minutes more than the 2 minutes suggested or select a fruit with a thinner rind.

Can I use this method for just the peel?

Yes!! Just be sure to blanch the peels for at least 10 minutes. The peel has a lot of bitterness to it and the extra time blanching will help soften the skin and remove extra bitterness.

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

Pinterest Rachael JELL-O

Biscoff Butter Cookie Recipe

If you're a fan of Biscoff spread's rich, spiced cookie flavor, you'll fall in love with these Biscoff Butter Cookies. They're soft, chewy, and packed with cozy caramel spice; perfect with a cup of tea or coffee.

Cookies topped with chocolate chips and biscoff butter cookie pieces, arranged closely together on a light surface.

If you are looking for other classic holiday cookies, I will point you to my peanut butter blossom cookies and my grandmother's pizzelles. New this year I am adding candied orange slices to my holiday cookie trays.

These hit the spot! I love the addition of the mini chocolate chips.

- Marla K.

Why my kids love these cookies:

Soft, chewy cookie butter cookies with crisp edges and gooey centers.
Big Biscoff flavor from cookie butter, brown sugar, and crushed Biscoff cookies.
They can drizzle on extra Biscoff butter at the end of baking.

Ingredients:

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Substitutions

Don't stress if you're missing an ingredient! My cookie butter cookies are pretty forgiving. Here are a few easy swaps so you can still enjoy that Biscoff flavor without a last-minute grocery run.

Unsalted butter: Use this if that's what you have; just add an extra pinch of salt.
No Biscoff? Substitute another cookie butter or even peanut butter for a nutty twist.
Gluten-free option: Use a 1:1 gluten-free baking flour blend.
No mini chips? Roughly chop a Biscoff cookie for mix-in instead-you'll get bites of crunch.

How to Make Biscoff Butter Cookies

My Biscoff butter cookies use simple pantry staples but deliver bakery-level results. The cookie butter and brown sugar make them extra soft and chewy, while the crushed Biscoff cookies and mini chocolate chips add crunch and melty pockets in every bite. If you've got butter, cookie butter, and a handful of cookies, you're basically ready to bake.

Preheat and Prepare

Preheat the oven to 350°F (175°C) and prepare baking sheets with parchment paper.

A metal mixing bowl with a paddle attachment contains a creamed brown sugar and biscoff butter cookie mixture on a rustic wooden surface.

Blend Butters

Melt the butter and the cookie butter.
Add them to the bowl and, using a paddle, beat together the melted butter and cookie butter along with the brown sugar.

A mixing bowl with biscoff butter cookie batter and a metal beater attachment sits on a rustic wooden surface.

Add Eggs

Add eggs, one at a time, incorporating each egg fully.

Beat the eggs into the sugar for 1-2 minutes until light and fluffy.

A metal sifter containing clumps of flour is held above a wooden surface, with a green bowl of flour nearby.

Sift Flour

Sift the flour, cornstarch, baking powder and salt and incorporate into the batter.

A metal mixing bowl filled with biscoff butter cookie dough sits on a rustic wooden table.

Add Chocolate Chips

On the last few turns of the paddle, add the mini chocolate chips.

A scoop of ice cream sits in a white bowl filled with crumbled Biscoff butter cookie on a rustic wooden surface.

Scoop the cookie dough into balls and roll in crushed cookie crumbs.

Six round biscoff butter cookies are spaced out on a parchment-lined baking sheet, resting on a rustic wooden surface.

Bake

Flatten the cookies on a prepared baking sheet.
Bake for 13 minutes until the edges are cooked.

A baking tray on a wooden surface holds eight biscoff butter cookies topped with biscuits and chocolate chips on parchment paper.

Garnish

When the cookies are removed from the oven, add extra mini chocolate chips and place a cookie piece in the center of the cookie.

How do I know when the cookies are done?

A hand holding two halves of a biscoff butter cookie, showing the soft cookie interior with chocolate chips. Other cookies are blurred in the background.

The edges should look set and lightly golden, while the centers still look soft. They'll continue to firm up on the baking sheet as they cool.

Did you make this recipe?

Make Ahead Tips

My holiday cookie butter cookies are fantastic, make-ahead treats. You can prep the dough when you have time and bake off fresh cookies whenever the craving hits.

Chill the dough: Scoop and roll the cookie dough in cookie crumbs, then chill on a baking sheet for up to 48 hours before baking. This can deepen flavor and help control spread.
Freeze the dough balls: Freeze rolled cookie dough balls on a tray until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 1-2 minutes to the bake time.
Bake ahead for events: Baked Biscoff butter cookies freeze well; let them cool completely, then freeze in a single layer before transferring to a container.

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Storage Instructions

Store cooled Biscoff cookies in an airtight container at room temperature for up to 4-5 days; they'll stay soft and chewy thanks to the cookie butter and brown sugar.

For longer storage, freeze baked cookies in a single layer, then transfer to a freezer-safe bag or container for up to 2-3 months. Let them thaw at room temperature or warm briefly in the microwave for that just-baked texture.

Frequently asked questions, answers and tips:

Can I use unsalted butter instead of salted butter?

Yes. Use the same amount of unsalted butter and add an extra pinch of salt to balance the sweetness.

Do I have to chill the dough?

This recipe works as a no-chill cookie, but chilling the dough for 30 minutes can help prevent spreading and deepen the flavor.

Can I use crunchy cookie butter or another brand?

Absolutely. Any smooth or crunchy cookie butter works, and different brands just give slightly different spice and sweetness levels.

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

Pinterest Rachael JELL-O

Chicken and Stuffing in a Crock Pot

For a meal that tastes like it's been simmering all day with little effort on your part, slow cooker chicken and stuffing is the answer. I take classic Southern comfort food and simplifying it, this recipe transforms pantry staples into a creamy, flavorful dinner.

A plate of tender crock pot stuffing and chicken topped with savory stuffing sits next to steamed green beans, placed on a red checkered cloth with a gold fork.

Whether serving a weeknight dinner or a weekend gathering, this recipe blends home-cooked warmth with the convenience of slow cooking. I serve this with a simple side of steamed broccoli and treat everyone to a piece of eclair cake for dessert.

Ingredients:

Raw chicken breasts on a plate surrounded by butter, seasoning, sour cream, cream of chicken soup, chopped onions, and stuffing mix-perfect for a comforting stuffing and chicken crock pot recipe.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Substitutions

Feel free to swap in frozen onions if that's what you have, or use chicken thighs instead of breasts for extra richness.
For a twist, try cornbread stuffing mix or add veggies like green beans or mushrooms. You can easily customize this crockpot chicken and stuffing recipe to suit your taste.

Sarah's recommendation

7 qt. Crock-Pot

Perfect for Chicken, Roasts and Meals for 8+ people.

Buy on Amazon

Instructions

Enjoy the taste of traditional Sunday dinner with none of the prep stress, perfect for both busy evenings and laid-back weekends. With these straightforward steps,I will walk you through how I get this meal on the table in no time.

Three raw, seasoned chicken breasts placed inside a black slow cooker, sprinkled with herbs and spices.

Prepare the Chicken Layer

Place chicken breasts into an 8-quart crockpot. Sprinkle with dried parsley and onion powder.

Raw chicken breasts in a slow cooker topped with cream of chicken soup, seasonings, and a dollop of cream cheese, ready to be cooked.

Add the soup

Spoon the sour cream and cream of chicken soup evenly over the chicken. Stir gently to combine.

A mixture of creamy batter topped with diced white onions in a black slow cooker.

Mix & Add the Stuffing

Add diced onions (fresh or frozen) on top.

Moisten Stuffing

In a medium bowl, stir together melted butter and stuffing mix until fully moistened.

A slow cooker filled with seasoned bread cubes and stuffing mix, ready to be cooked.

Add Stuffing

Layer stuffing mixture over the chicken and soup mixture.

Slow Cook

Cover the crockpot and cook on low for 6 hours, or on high for 3-4 hours if you're short on time.

Serve

Sprinkle chopped parsley for a pop of color before serving.

Make-Ahead Tip

I would encourage you to assemble everything in the crockpot insert the night before, cover, and refrigerate.
In the morning, set your slow cooker to low and let it cook while you tackle your day.

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Did you make this recipe?

Storage Tips

Leftovers keep well in an airtight container in the fridge for 2-3 days. To reheat, scoop into a microwave-safe dish and warm until steamy, or gently heat single portions in the oven.

Frequently asked questions, answers and tips:

Can you double the recipe?

Absolutely, use a larger crockpot and add an extra hour if needed.

Stuffing and chicken crock pot casserole topped with browned, crumbled bread or crackers and chopped herbs in a slow cooker.

Chicken and Stuffing (Chicken Breast Slow Cooker)

Slow-cooked chicken and classic stuffing blend into a comforting, all-in-one crock pot dinner. This easy recipe is perfect for busy nights or cozy family gatherings.

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Course: Crock-Pot Recipes

Cuisine: American

Keyword: Stuffing and chicken crock pot

Prep Time: 5

Cook Time: 6

Total Time: 6 5

Servings: servings

Calories: 427

Author: Sarah Mock

Ingredients

▢

4 Large Chicken Breasts boneless, skinless
▢

1 Teaspoon dried parsley
▢ 1 Teaspoon Onion Powder
▢

1 Teaspoon garlic salt
▢ ½ cup Sour Cream
▢

2 10.5 ounce can cream of chicken soup
▢ ½ cup onions Diced
▢ ¼ cup Butter salted, melted
▢

1 6 oz Box Stuffing Mix

Follow Savoring The Good On PinterestFollow @SavoringTheGood or tag #STGRecipes!

Instructions

Add the chicken breast to an 8 quart crock pot. Add the dried parsley, onion powder and garlic powder.
4 Large Chicken Breasts, 1 Teaspoon dried parsley, 1 Teaspoon Onion Powder, 1 Teaspoon garlic salt
Add the sour cream and cream of chicken soup. Stir and spread all around. Sprinkle the diced onions.
½ cup Sour Cream, 2 10.5 ounce can cream of chicken soup, ½ cup onions
Add the melted butter and stuffing mix to a medium size bowl and stir until the stuffing is combined with the butter.
¼ cup Butter, 1 6 oz Box Stuffing Mix
Pour the stuffing all over top of the creamy mixture.
Set to low and cook for 6 hours. Sprinkle fresh chopped parsley on top and serve with a vegetable and mashed potatoes and enjoy!

Want to share when you made this recipe?Follow @SavoringTheGood & tag #STGRecipes!

Nutrition Facts

Chicken and Stuffing (Chicken Breast Slow Cooker)

Serving Size

Amount per Serving

Calories

427

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.5

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

192

Sodium

952

Potassium

911

Carbohydrates

Sugar

Protein

* Percent Daily Values are based on a 2000 calorie diet.

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

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I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

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Cranberry Salsa

When I need an appetizer that's fresh and flavorful with minimal effort, my cranberry salsa always delivers. It's easy to customize and quick to prepare, offering great taste without complicated steps. Ready in just 5 minutes, it's even better after marinating in the refrigerator if time allows.

My book club knows this recipe as 'Christmas Salsa' because of the red and green colors in it and the fact that I brought it to the Christmas party a few years ago and it was GONE is 15 minutes.

I have since included it on my Thanksgiving table and is so delicious when served with my oven roasted turkey or instead of sugared cranberries or cranberry sauce.

Ingredients

Cranberry salsa is the delicious combination of sweet, tangy, and spicy flavors all in one bowl. Fresh cranberries bring a tart punch, balanced by sugar, citrus, and the heat of jalapeno, red onion, and green onion. This recipe is bright, refreshing, and perfect for dipping with chips, serving over cream cheese or topping your favorite holiday meat.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Substitutions

Don't stress if you're missing something; my cranberry salsa is very adaptable. Here are some simple swaps if you are looking to switch out some ingredients:

Swap jalapeno for Serranos or bell pepper.
Sugar can be replaced with honey, agave, or a sugar substitute.
Lemon juice may be swapped for lime, orange, or grapefruit juice for a unique citrus twist.
If cilantro's not your thing, try flat-leaf parsley or omit completely.
Even frozen cranberries work well, just thaw before pulsing. (texture will be softer)

Instructions

I made this recipe so it is all about freshness and simplicity. A quick blitz in the food processor and a rest in the fridge bring out all the best flavors.

Chopped cranberry salsa mixture with herbs in a food processor, with a spoon scooping some out. Fresh cranberries are visible on the side.

Pulse Fresh Ingredients

In a food processor, add cranberries, chopped onions, green onions, cilantro, and seeded jalapeno. Pulse gently until you reach your preferred texture; chunky or smooth.

Chopped cranberries, sugar, and pepper are blended for a zesty cranberry salsa in a food processor, viewed from above as a hand adds freshly ground pepper.

Sweeten And Season

Sprinkle in the sugar, add lemon or lime juice, salt, and pepper. Pulse briefly to combine, then taste and adjust the sweetness or spice.

Marinate For Maximum Flavor

Transfer to a bowl, cover, and let your cranberry salsa marinate in the fridge for 5-6 hours or overnight.

Serve

Serve chilled with crackers, poured over a block of cream cheese, alongside tortilla chips, or as a delicious topping for holiday meats.

Texture Tip

To avoid a watery or mushy salsa, be sure to pulse ingredients just until chopped. The quick on and off will help avoid turning it into a puree.

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Storage Tips

Store leftovers in a covered container in the refrigerator for up to 5 days. I like to taste test and then add a fresh squeeze of citrus if needed. If you notice any excess liquid, simply drain before serving.

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Cranberry Salsa With Jalapeno And Citrus

A quick and flavorful cranberry salsa made with fresh cranberries, jalapeños, and a touch of sweetness. This Christmas salsa is ideal as a dip or topping for your holiday dishes.

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Course: Appetizer

Cuisine: American

Keyword: Cranberry Salsa

Prep Time: 5

Chill: 1

Total Time: 1 5

Servings: servings

Calories: 121

Author: Sarah Mock

Ingredients

Follow Savoring The Good On PinterestFollow @SavoringTheGood or tag #STGRecipes!

Instructions

Pulse the cranberries, onion, green onions, cilantro, and jalapeño in a food processor until you achieve the desired texture.
10 ounces fresh cranberries, 1 small Red Onion, 2 green onions, ½ Cup Cilantro, 1 Jalapeno Pepper
Add the sugar, lemon juice, salt and pepper. Pulse until evenly combined. Taste and adjust the sweetness and spice.
1 Cup Sugar, 2 Tablespoons Lemon Juice, Salt and pepper
Cover and refrigerate for 5-6 hours or overnight to marinate. Serve with crackers or tortilla chips

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Nutrition Facts

Cranberry Salsa With Jalapeno And Citrus

Serving Size

0.25 cup

Amount per Serving

Calories

121

% Daily Value*

Fat

0.2

Saturated Fat

0.01

Polyunsaturated Fat

0.03

Monounsaturated Fat

0.01

Sodium

Potassium

Carbohydrates

Sugar

Protein

0.4

* Percent Daily Values are based on a 2000 calorie diet.

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

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I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

Pinterest Rachael JELL-O

Sheet Pan Chicken Thighs

If you love easy weeknight dinners that offer maximum flavor with minimal fuss, my sheet pan chicken thighs recipe was made for you. Succulent, BBQ-glazed chicken thighs roast alongside baby potatoes, sweet corn, and fresh green beans, all in one pan for an effortless meal that feels both hearty and wholesome.

Baked barbecue chicken thighs on a tray with corn on the cob and green beans, garnished with herbs.

I love a sheet pan supper. The cleanup is so simple. My daughter has been making my sheet pan salmon for her friends recently, and they love her cooking. Often, I find that chicken wings are on sale at the same time chicken thighs are so I will make grilled chicken wings as an appetizer the same week.

Ingredients:

The beauty of my recipe is in its balance; crispy, golden chicken thighs, tender roasted potatoes, and perfectly cooked veggies all come together on one pan. The sweet-smoky BBQ glaze ties it all together, making cleanup a breeze and the flavors unforgettable.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Instructions

Looking to get a head start? You can prep the veggies and season the chicken up to 24 hours ahead. Store them separately in the fridge, then assemble and bake when ready. Brushing the sauce on right before baking prevents it from drying out.

Prep the Pan and Oven

Preheat oven to 400°F (200°C) and line a large rimmed sheet pan with foil or parchment paper for effortless cleanup.

A baking tray with halved and whole seasoned baby potatoes spread on one side, ready for roasting alongside sheet pan salmon.

Season the Potatoes

Spread halved baby potatoes on one-third of the sheet pan. Drizzle with 1 tablespoon olive oil, sprinkle with garlic powder, salt, and pepper, and toss well.

A baking tray with rows of halved baby potatoes, green beans, corn on the cob pieces, and raw chicken thighs.

Add Chicken And Veggies

Drizzle the vegetables with olive oil and season everything with salt, pepper, and paprika.

A brush applies barbecue sauce to raw chicken pieces on a tray, with corn on the cob, green beans, and small potatoes arranged beside the meat.

Brush With BBQ Sauce

Brush each generously with BBQ sauce on both sides of the thighs.

Sheet pan with roasted baby potatoes, green beans, corn on the cob, and barbecue-glazed chicken thighs arranged in sections.

Bake and Finish

Bake for 30-35 minutes, until chicken reaches 165°F (74°C) and skin is crisp. Broil the chicken 2-3 minutes for caramelization if desired.

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Tips for using boneless chicken thighs in this recipe

Using boneless chicken thighs in your sheet pan chicken thighs recipe is definitely possible and can be a great option if you prefer quicker cooking and easier serving without bones. Here are my suggestions on how to adjust the recipe.

Cooking Time: Boneless chicken thighs cook faster than bone-in ones. Instead of 30-35 minutes, start checking doneness around 25-28 minutes. Use a meat thermometer to confirm the internal temperature reaches 165°F (74°C).
Skin Crispiness: If using boneless, skin-on thighs, you can still achieve crisp skin by placing them skin side up and brushing with BBQ sauce as usual. If skinless, consider adding a light coating of olive oil for moisture.
Even Cooking: Arrange boneless thighs with some space between them so heat circulates well, helping them cook more evenly and avoiding steaming.
Vegetable Timing: Since boneless thighs may cook faster, keep an eye on the potatoes and veggies. You can add vegetables from the start as usual, or add them slightly later if you want to ensure they don't overcook.
Flavor Absorption: Because boneless thighs cook faster, the BBQ sauce glaze may be less caramelized but still flavorful. You may brush on an extra layer of sauce a few minutes before finishing cooking.

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Storage and Reheating

Leftovers taste even better the next day. Let everything cool slightly, then store in airtight containers for up to 4 days in the fridge. Reheat in the oven at 350°F to preserve crispness, or use and air fryer for a faster option.

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

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Sheet Pan Salmon and Asparagus

This sheet pan salmon and asparagus recipe is my husband's favorite easy weeknight dinner. With the juicy salmon, crisp asparagus, and golden potatoes all roasted on one pan, it's a healthy, flavorful meal with minimal prep and he loves the easy, cleanup!

Sheet pan salmon fillet baked with black pepper, roasted asparagus spears, and halved baby potatoes, all on a single baking sheet.

I first introduced him to salmon with my air fryer teriyaki salmon recipe, and he still loves it, but it is my Christmas Puppy Chow that I get the most requests for.

Ingredients:

I love recipes that require simple ingredients and pantry staples! This one uses everyday items like salmon fillets, baby potatoes, a bunch of asparagus, olive oil, and a lemon. Swap in green beans, broccolini, or zucchini if you don't have asparagus, or use sweet potatoes as a fun twist on the classic.

Sheet pan salmon with raw fillets, asparagus, halved baby potatoes, and small bowls of seasonings, oil, lemon juice, and minced garlic all arranged on a white surface.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Instructions

Everything cooks together on one pan, which means less fuss and fewer dishes to be done, plus the fresh lemon marinade brings out the best in the salmon and tender veggies. Just follow these straightforward steps I wrote for you for a complete meal with minimal effort.

Preheat the Oven

Preheat the oven to 400°F (200°C) and line a large rimmed sheet pan with parchment or foil for easy cleanup.

Start the Potatoes

Toss halved baby potatoes with 1 tablespoon olive oil, ¼ teaspoon garlic powder, salt, and pepper.
Spread across one side of the pan and roast 10 minutes.

Two raw salmon fillets in a metal bowl with melted butter, minced garlic, black pepper, and seasoning—perfect for preparing flavorful sheet pan salmon.

Prepare the Salmon

While potatoes start to roast, toss salmon fillets with melted butter, lemon juice and zest, a pinch of garlic powder, salt, and pepper.

Asparagus Trimming

Two wooden cutting boards with asparagus; the left board shows whole spears with an arrow pointing to the right board, where the asparagus is trimmed and neatly stacked—perfect prep for a delicious sheet pan salmon dinner.

Keep the asparagus in a bundle and trim off the dry ends.

A sheet pan salmon dinner featuring seasoned fillets, halved baby potatoes, and asparagus spears arranged in separate sections, ready for cooking.

Assemble and Add Asparagus

Push potatoes to one side of the pan. Arrange salmon fillets and asparagus (drizzled with remaining oil, seasoned with salt and pepper) on the other half.
Spoon extra marinade over salmon.

Sheet pan salmon paired with roasted baby potatoes and asparagus spears, all seasoned and arranged neatly on a black baking tray.

Finish Roasting

Return pan to oven and roast 15-18 minutes, until salmon flakes with a fork and potatoes are tender.

Optional Broil

For extra color, broil 2 minutes at the end.

Did you make this recipe?

Can I skip the butter?

Yes. You can use only olive oil and lemon juice if you want it lighter.

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Storage Tips & Reheating Instructions

Store leftovers up to 3 days in an airtight container in the fridge. Reheat gently in a 300°F oven until warm. Avoid microwaving for best texture.

Serving Suggestions

Serve with quinoa, couscous, or crusty bread.
Garnish with parsley, lemon wedges, or a dollop of yogurt-dill sauce.
Works great for meal prep or fancy-yet-fast weeknight dinners.

Chocolate Lasagna

Layered dessert with an Oreo crust, cream cheese layer, chocolate pudding layer, and Cool Whip topping.

Chocolate Lasagna

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

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Potato Stacks Recipe

These potato stacks showcase a classic technique of layering thin potato slices for a crispy, tender texture that's both delicious and sophisticated. Ready in about 45 minutes, my recipe guides you to achieve beautifully golden, flavorful results every time.

A white plate holds a stack of golden, crispy potato stacks garnished with chopped parsley, sitting on a green charger atop a checkered napkin.

This recipe will be making another appearance on my Thanksgiving table and then again at New Year's Day brunch. Pour some giblet gravy over your stacks, and it won't matter if you are serving a smoked turkey, oven-roasted turkey, spatchcocked turkey or serving turkey poutine, your plate will be happier when you serve this incredible side dish.

Ingredient:

A bowl of uncooked potato slices with small bowls of grated cheese, liquid, brown sugar, seasoning powder, and chopped herbs on a gray surface.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Can I use other potatoes besides russet or Yukon Gold?

Both work well, but Yukon Gold gives a creamier texture and russets can get a bit crispier. Sweet potatoes or a mix of root veggies can also be used, but watch for moisture and reduce liquid slightly if using very watery vegetables.

Substitutions

Swap Parmesan for Pecorino Romano or Asiago for a stronger cheese punch.
Try sweet potatoes or a mix of root vegetables for color and flavor variation.
Use olive oil only for a dairy-free version, or vegan butter plus nutritional yeast for a vegan option.
Add finely chopped rosemary or sage along with (or instead of) thyme for a different herbal note.
Smoked paprika or a pinch of cayenne can be tossed with the potatoes for a little extra kick.

Instructions

Preheat Oven

Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with non-stick spray or oil.

A bowl of thinly sliced potatoes seasoned with grated cheese sits next to an empty muffin tin on a gray countertop.

Season Potatoes

In a large bowl, toss the thinly sliced potatoes with melted butter (or butter and olive oil), Parmesan, garlic powder, salt, and pepper until evenly coated.

A muffin tin with twelve unbaked dough rounds inside, next to a small bowl of chopped green herbs on a light surface.

Assemble Stacks

Layer potato slices into each muffin cup, stacking them as high as you can (they'll shrink as they bake).

Bake

Bake for 45-55 minutes, until the edges are golden brown and the centers are tender.

Serve

Let the stacks rest for 5 minutes, then use a spoon to carefully lift them out. Garnish with extra Parmesan, fresh thyme, or a sprinkle of salt if you like.

Did you make this recipe?

Some of my stacks fell apart. What can I do?

Press the potato slices down into the muffin tin to "glue" them together before baking.
Try to start with larger potato slices at the bottom of the cup and finish with smaller ones on top for stability.

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Storage Tips

Keep leftover potato stacks in an airtight container in the fridge for up to 3 days.
To reheat, place stacks on a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes until heated through and edges are crisp again.
Freezing is not recommended, as potatoes may turn watery after thawing.

My Favorite Reheating Technique

They be reheated in an air fryer for extra crispiness. I heat the air fryer to 350 and warm 8-12 minutes or until hot.

A sheet pan salmon fillet cooked to perfection, topped with a lemon wedge and served alongside roasted asparagus on a dark tray.

Featured Recipe

Sheet Pan Salmon and Asparagus

Frequently asked questions, answers and tips:

My potatoes are still firm in the center. What went wrong?

Slices that are too thick will not cook through as quickly. Aim for around 1/16-inch thickness. If needed, bake slightly longer (cover loosely with foil if the tops get too brown). Rotating the pan halfway through ensures even cooking if your oven has hot spots.

How do I avoid burning the garlic?

Garlic powder is safest; if using fresh garlic, tuck it between the slices (not on the very top, where it can burn). Make a garlic butter to coat the slices before layering if you like a stronger garlic flavor.

Chef Tip

Let them rest 5 minutes after baking-this helps set the stacks so they lift out intact.

Two delicious potato stacks of thinly sliced, baked potatoes are garnished with chopped herbs and grated cheese on a ceramic plate.

Muffin Tin Potato Stacks

A simple potato stacks recipe that delivers gorgeous, golden, and irresistibly crispy results every time.

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Course: Appetizer

Cuisine: French

Keyword: potato stacks

Prep Time: 15

Cook Time: 55

rest time: 5

Total Time: 1 15

Servings: Stacks

Calories: 71

Author: Sarah Mock

Ingredients

▢

2 ½ lb Potatoes russet or Yukon Gold, very thinly sliced
▢ ⅓ Cup Butter melted, or half butter + half olive oil
▢

¾ Cup Parmesan Cheese grated
▢ 1 ½ Teaspoon garlic powder
▢ ¾ Teaspoons salt
▢ ¾ Teaspoons Black Pepper ground
▢

Fresh or dried thyme optional for garnish
▢

Non-stick spray or oil for muffin tin

Follow Savoring The Good On PinterestFollow @SavoringTheGood or tag #STGRecipes!

Instructions

Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
Non-stick spray or oil
In a large bowl, toss sliced potatoes with melted butter, Parmesan, garlic powder, salt, and pepper until evenly coated.
2 ½ lb Potatoes, ⅓ Cup Butter, ¾ Cup Parmesan Cheese, 1 ½ Teaspoon garlic powder, ¾ Teaspoons salt, ¾ Teaspoons Black Pepper
Layer potato slices into each muffin cup, stacking to the top (they will shrink slightly during baking).
Bake 45-55 minutes, until edges are golden brown and centers are tender.
Let rest 5 minutes, then carefully remove from muffin tins. Garnish with extra Parmesan, herbs, or salt if desired.
Fresh or dried thyme

Notes

My potatoes are still firm in the center. What went wrong?

Want to share when you made this recipe?Follow @SavoringTheGood & tag #STGRecipes!

Nutrition Facts

Muffin Tin Potato Stacks

Serving Size

1 stack

Amount per Serving

Calories

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.2

Polyunsaturated Fat

0.2

Monounsaturated Fat

Cholesterol

Sodium

286

Potassium

Carbohydrates

Sugar

0.1

Protein

* Percent Daily Values are based on a 2000 calorie diet.

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Like this recipe card? Want one for your site?Check out WP Recipe Maker!

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

Pinterest Rachael JELL-O

Jerk Seasoning Recipe for Caribbean Flavor

If you want a no-fuss jerk seasoning that tastes great, this recipe is for you. Made with common spices, it brings a spicy, slightly sweet flavor to any dish. Perfect for grilled chicken or roasting vegetables.

A glass jar filled with homemade jerk seasoning mix, with a wooden spoon scooping some out. Other jars and piles of spices are visible in the background.

Ingredients:

This jerk seasoning recipe is a vibrant blend of warm, spicy, and aromatic spices, perfect for adding authentic Caribbean flavor to chicken, seafood, vegetables, or any protein you love.

Twelve small bowls containing various ground spices and herbs are arranged on a marble surface with two wooden spoons nearby.

Each ingredient works together to bring you a fabulous jerk seasoning recipe that is both authentic and flexible to your taste preferences.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Instructions

Combine all the spices in a bowl and stir to mix. I usually sprinkle it on dry or blend it with oil for marinating. This seasoning brings authentic jerk flavor with minimal fuss.

A white bowl contains various jerk seasoning ingredients arranged in separate piles-black pepper, red pepper flakes, paprika, salt, and dried herbs-on a marble surface with other bowls nearby.

Combine All Ingredients

In a small bowl, add all the spices: onion powder, garlic powder, cayenne, salt, black pepper, thyme, sugar, allspice, parsley, paprika, pepper flakes, cinnamon, nutmeg, clove, and cumin.

A metal whisk rests in a bowl containing assorted spices and seasonings, including vibrant piles ready for a jerk seasoning recipe.

Mix Thoroughly

Stir the mixture well until everything is evenly combined with no clumps.

A glass jar filled with a homemade jerk seasoning recipe sits on a wooden board, surrounded by wooden spoons and bowls containing other spices.

Store Properly

Place your jerk seasoning into an airtight, moisture-resistant container. Store in a cool, dry place away from heat or humidity for up to 2 months for best flavor retention.

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Substitutions

Flexible in the kitchen? This jerk seasoning recipe allows for easy substitutions:

Substitute white sugar with brown or coconut sugar for deeper sweetness and moisture absorption.
Chicken bouillon can replace salt for a savory depth especially good on poultry.
Smoked paprika adds an earthy smokiness if available.
For heat, Scotch bonnet or habanero peppers can inspire a wet marinade, but cayenne and hot flakes are perfect for dry seasoning blends.

Food Grade And Safe

Silica Gel Packet

Contains orange indicator beads that will become dark green when it needs to be replaced.

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On Popcorn?!

It works great in sauces, soups, roasted vegetables, and even sprinkled on buttered popcorn for a spicy snack.

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Storage Tips

To keep your jerk seasoning fresh:

Store in an airtight container in a pantry or cupboard, away from moisture and heat.
Avoid moisture by using moisture-resistant packaging or adding desiccant packets.
Properly stored, your blend will last about two months while keeping its bold flavor intact.

Want a larger batch?

If you want to make a bigger batch of jerk seasoning, it's really straightforward.

The base recipe makes 1 cup, but you can easily scale up; just multiply each ingredient by however many batches you want.

My recipe card has a handy multiplier option, so all you need to do is choose your batch size and it'll take care of the math for you. No extra work needed!

Large Batch Advice

Use a larger bowl for mixing.
Mix thoroughly to ensure even distribution.
Store in a large airtight, moisture-resistant container in a cool, dry place.
Consider moisture absorber packets for large quantities to maintain freshness.

Frequently asked questions, answers and tips:

Can I make jerk seasoning ahead of time?

Yes! Jerk seasoning keeps well stored in an airtight container in a cool, dry place for up to two months. Making it ahead is a great way to have authentic flavor on hand anytime.

How do I use jerk seasoning on meat or seafood?

Use as a dry rub or mix with olive oil for a marinade. For best results, marinate proteins for at least 1-2 hours, or overnight for more intense flavor.

Is jerk seasoning always spicy? Can I adjust the heat?

Traditional jerk seasoning has heat from cayenne or Scotch bonnet peppers, but you can easily reduce the amount or omit them altogether to suit your taste.

Seasoning Blends

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

Pinterest Rachael JELL-O

Crock Pot Cowboy Soup

Crockpot cowboy soup is the ultimate one-pot dinner with hearty, ground beef and loaded with beans, corn, and veggies in a flavorful broth. This dump-and-go recipe is perfect for busy nights, game day, or when you need a cozy, filling meal that feeds the whole family.

Ingredient:

My family loves this cowboy soup because it is pantry-friendly, budget-friendly, and big on flavor. Ground beef gives it heartiness, while beans, corn, and veggies add texture and color.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Substitutions

Ground Beef: Ground turkey, chicken, or sausage work too.
Beans: Pinto or navy beans can replace kidney or black beans.
Corn: Frozen corn or canned Mexi-corn add variety.
Broth: Swap beef broth with chicken or vegetable broth.
Spices: Smoked paprika or chipotle powder adds extra depth if you skip liquid smoke.

Instructions

This is a true dump-and-go recipe with a but of beef browning to get you started:

Brown the Beef

In a skillet, cook ground beef until browned. Drain excess grease.

Load the Crockpot

Add the browned beef, broth, onion, bell pepper, beans, tomatoes, corn, tomato paste, and seasonings into the slow cooker. Stir to combine.

Cook

Cover and cook on high for 4 hours or low for 6 hours.

A white bowl of Crock Pot Cowboy Soup with corn, beans, and tomatoes, garnished with parsley and two round crackers, sits on a white surface.

Serve

Stir, taste, adjust seasonings if needed, and serve hot with cornbread, rolls, or tortilla chips.

Make Ahead Tip!

Brown the beef and chop veggies the night before. Store everything in the fridge, then dump into the crockpot in the morning.

Did you make this recipe?

Sarah's recommendation

7 qt. Crock-Pot

Perfect for Chicken, Roasts and Meals for 8+ people.

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Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Variations:

This cowboy soup recipe is delicious as written, but here are some fun twists to make it your own:

Tex-Mex Cowboy Soup - Add a packet of taco seasoning, a can of Rotel, and top with tortilla strips and avocado.
Chicken Cowboy Soup - Swap the ground beef for shredded rotisserie chicken and use chicken broth instead of beef broth.
Spicy Cowboy Soup - Add diced jalapeños, chipotle peppers in adobo, or extra chili powder for more heat.
Vegetarian Cowboy Soup - Skip the beef and add extra beans, lentils, or a plant-based protein.
Loaded Cowboy Soup - Stir in diced potatoes or pasta during the last hour of cooking for an extra-filling twist.

Tips for Success

Brown the beef well: Browning adds depth of flavor and prevents the soup from being greasy.
Drain canned beans & corn: Excess liquid can water down the soup-always drain before adding.
Adjust thickness: If the soup is too thin, let it simmer uncovered for the last 20-30 minutes or stir in a slurry of cornstarch and water.
Taste before serving: The seasoning can mellow as it cooks. Add a pinch more salt, pepper, or chili powder at the end if needed.
Batch cook & freeze: This soup freezes beautifully. Portion it into freezer-safe containers for easy weeknight dinners.
Customize toppings: Offer bowls of cheese, sour cream, and tortilla chips so everyone can build their perfect bowl.

Storage Tips & Reheating Instructions

Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm on the stovetop or in the microwave, adding a splash of broth if it thickens.

Serving Suggestions:

This soup is hearty enough to be a meal on its own, but adding the right sides and toppings can turn it into a true feast.

Bread & Biscuits: Serve with warm cornbread, buttermilk biscuits, or crusty dinner rolls for dunking.
Toppings: Set out bowls of shredded cheddar, sour cream, diced green onions, jalapeños, or crushed tortilla chips so everyone can personalize their bowl.
Salads: A fresh green salad, coleslaw, or even a Southwest salad adds a nice crunchy contrast to the rich soup.
Drinks: Pair with sweet tea, iced lemonade, or a cold beer for casual comfort; or go with a bold red wine for a cozier dinner.
Desserts: End on a sweet note with peach cobbler, chocolate sheet cake, or simple brownies.

Frequently asked questions, answers and tips:

Can I make cowboy soup vegetarian?

Absolutely! I recommend to skip the beef and use extra beans, lentils, or even plant-based ground beef. Use vegetable broth instead of beef broth.

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

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Cheesy Potato Soup (Crockpot)

When the temperatures drop, nothing beats a steaming bowl of cheesy potato soup. This crockpot version is loaded with tender potatoes, creamy cheddar, tangy ranch, and smoky bacon.

A wooden spoon holds a serving of Cheesy Potato soup garnished with chopped green onions and crispy bacon bits in a white bowl.

It's the kind of stick-to-your-ribs comfort food that makes cold evenings a little warmer and a lot more delicious. Best of all? The slow cooker does all the work!

Ingredients:

Tip: Dice your potatoes evenly so they cook at the same rate.
Ranch Dressing Powder: make your own if you are out of the packets. Use 3 Tablespoons for this recipe.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Substitutions

Sometimes you don't have every ingredient on hand, or you want to make it your own!

Potatoes: Swap fresh potatoes with a 32 oz bag of frozen hashbrowns (shredded or cubed). Saves time and works beautifully.
Cream of Chicken Soup: Use cream of mushroom or cream of celery for a different flavor base.
Cheddar Cheese: Try Monterey Jack, Colby Jack, or a smoky gouda for a twist.
Bacon: Turkey bacon or even crispy pancetta works as a substitute. Or grab a package of precooked bacon to save time on making crisp bacon. If you make extra bacon, I recommend my Caramelized Onion Dip with Bacon.
Chicken Broth: Vegetable broth makes this vegetarian (just skip the bacon!).

Sarah's recommendation

7 qt. Crock-Pot

Perfect for Chicken, Roasts and Meals for 8+ people.

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How to make Cheesy Potato Soup in the slow cooker

A bowl of creamy cheesy potato soup topped with shredded cheese, crumbled bacon, and chopped green onions; a spoon is placed beside the bowl.

Load the Crockpot

Add potatoes, broth, cream of chicken soup, onion, cream cheese, ranch seasoning, cooked, crisp bacon, salt, and pepper into the slow cooker. Stir carefully to combine.

Slow Cook

Set to low and cook for 6 hours and 45 minutes. The potatoes should be fork-tender, and the broth creamy.

Add the Cheese

Stir in shredded cheddar and let it melt for 15 minutes. This makes the soup extra rich and cheesy.

Serve & Garnish

Give it a final stir, ladle into bowls, and top with extra cheddar, bacon, and green onions if desired.

Can I cook this on high instead of low?

A ladle lifts cheesy potato soup with crispy bacon and fresh chives from a white slow cooker, showcasing the creamy, comforting goodness.

I do not recommend cooking on high. The dairy may curdle and ruin your recipe.

Make-Ahead Tip

You can prep everything in the crock the night before (except the cheese), cover it, and refrigerate. In the morning, just set it on low and let it cook while you go about your day. Add cheese at the end for the freshest, creamiest flavor.

Did you make this recipe?

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Storage Tips

Leftovers? Lucky you! Store in an airtight container in the fridge for up to 5-6 days. I don't recommend freezing because the dairy can separate and turn grainy.

How do I reheat leftovers without the soup separating?

Reheat gently on the stovetop over low heat, stirring often. If the soup thickens too much, add a splash of milk or broth to loosen it back up.

Frequently asked questions, answers and tips:

What kind of potatoes work best for this soup?

Russet potatoes are my choice because they break down and make the soup extra creamy. Yukon Golds are another great option since they hold their shape better but still get tender and buttery.

How do I thicken this soup if it seems too thin?

If your soup is thinner than you'd like, you can mash some of the cooked potatoes directly in the crockpot or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water and then brought back to a boil).

Can I make this recipe vegetarian?

Absolutely! Just swap the chicken broth for vegetable broth and skip the bacon. You can even use smoky paprika or liquid smoke to give it a savory, bacon-like flavor.

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

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Labor Day Menu - 2025

Labor Day is all about good food, great company, and soaking up the last bit of summer. Whether you stick to the classics like pulled pork and pasta salad-or try something new, this menu has everything you need to host a stress-free, flavor-packed holiday celebration.

Hosting Tips

I am all about making a party fun and easy for everyone, including the host! Here are a few tips I like to share when I get asked how to make party planning easier.

Serve Drinks in Pre-Chilled Mason Jars

Instead of handing guests a cup of ice that quickly waters down their drink, pre-chill mason jars or tumblers in the freezer the night before. Drinks stay cold longer, and guests love the novelty of grabbing a frosty glass.

Muffin Tins for Condiments

Skip a dozen little bowls that clutter the table. A clean muffin tin makes the perfect condiment or topping bar (think ketchup, mustard, pickles, jalapeños, slaw, etc.). Easy to transport, refill, and clean up!

"Party Pantry" Bin

Before guests arrive, stash a small basket with extras: paper towels, trash bags, serving spoons, foil, and food storage containers. When you're in the middle of hosting, you won't have to run inside hunting for supplies-you'll have everything in one grab-and-go spot.

Glow Sticks In Ice Bucket

For evening parties, toss a few activated glow sticks into the bottom of your drink cooler before adding ice. It creates a glowing, festive effect (and makes it easier for guests to find drinks in the dark). Bonus: kids think it's magic.

Appetizers & Party Snacks

Start your Labor Day party off right with crowd-pleasing bites. These easy apps are perfect for grazing while the grill heats up.

Boat Dip

Tiktok boat dip viral recipe is the perfect summer poolside taco dip appetizer, ready in 5 minutes. This Mexican flavor fiesta taco dip recipe has 4 ingredients plus chips for dipping.

Get Full Recipe

Ranch Oyster Crackers

A teal bowl filled with seasoned oyster crackers sits on a wooden table, with more crackers scattered in the background.

Baked oyster crackers tossed in zesty ranch seasoning and dill-simple, savory, and so snackable.

Get Full Recipe

Buffalo Chicken Dip Egg Rolls (Air Fryer & Stovetop Instructions)

one buffalo chicken dip egg roll sliced open, showing texture inside stacked on top of other egg rolls

This buffalo chicken dip egg roll recipe is the combination of all the buffalo chicken dip ingredients, wrapped in an egg roll wrapper and fried to a crips.

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Buffalo Cauliflower Bites

This easy Buffalo cauliflower recipe is baked, not fried-done in 30 minutes and perfect for game day, parties, or a quick meatless snack.

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Philly Cheesesteak Egg Rolls

I love Philly Cheesesteaks and I love egg rolls. Why not combine the two? Philly Cheesesteak Egg Rolls. Plus you don't have to deep fry them. Oh no! You do not! Keep reading on how I easily put them together and saved on fat and calories by frying them with air!

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Fried Pickle Dip

A bowl of cream cheese and fried dill pickle dip topped with crispy breadcrumbs, accompanied by pretzel chips on the side.

Topped with crispy golden panko breadcrumbs, this easy dip perfectly balances creamy, crunchy, and zesty in every bite.

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Hot Artichoke Spinach Dip with Cream Cheese & Roasted Garlic

Creamy hot artichoke spinach dip blends softened cream cheese, mayonnaise, Parmesan, mozzarella, garlic, chopped artichoke hearts, and drained spinach. Bake until bubbly and golden for a crowd-pleasing appetizer served with chips or bread.

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Caramelized Onion Dip

Crispy bacon, sweet caramelized onions, and melty cheese come together in this irresistible baked party dip.

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Air Fryer Chickpeas

A white cup filled with roasted chickpeas coated in seasoning and grated cheese, with some chickpeas scattered around on a brown surface.

Make these crunchy ranch roasted chickpeas for a savory snack that's packed with flavor and super easy to prep with pantry staples.

Get Full Recipe

Fried Pickle Spears

Fried pickle spears are one of my favorite Disney Snacks and with this easy copycat recipe, you can now make Disneyland fried pickles any time you want!

Get Full Recipe

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Grilled & Main Dishes

Anyone can grill a few dogs, brats, and burgers, but these mains go beyond the normal grilled goodies and perfect for a long weekend cookout.

Pulled Pork Sandwiches

Use my recipe for a dry rub and your choice of pork butt cut to make these delicious Easy Crockpot Pulled Pork Sandwiches.

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Smoked Shotgun Shells

Shotgun shells recipe perfection: stuffed pasta shells, smoky bacon, melted cheese, and sticky BBQ sauce all in one bite‑sized appetizer for game day or backyard get‑togethers.

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Cilantro Lime Chicken

This is an easy and delicious cilantro lime chicken recipe. Perfect for weeknight dinners, my cilantro lime chicken crockpot recipe has simple ingredients and is full of flavors your family will love.

Get Full Recipe

Easy Smoked Brisket

how to smoke a brisket, sliced brisket on a cutting board

Smoking a whole beef brisket can be intimidating the first time you try but with these tips and tricks of the trade you will always end up with a perfect brisket.

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Smoked Corned Beef Brisket

thinly sliced Smoked Corned Beef piled high on a wooden cutting board.

The slow-smoked brisket starts with a store-bought corned beef brisket and ends with you making the best smoked corned beef recipe.

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Sides & Salads

No cookout is complete without a variety of side dishes. These salads and dips are fresh, zesty, and travel-friendly for picnics or backyard parties.

Dill Pickle Pasta Salad

This creamy dill pickle pasta salad is packed with bacon, cheese, and tangy pickles. Perfect for summer picnics and potlucks-easy to make ahead.

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Amish Broccoli Salad

Traditional Amish broccoli and cauliflower salad recipe is a great way to enjoy chopped fresh broccoli florets and cauliflower florets at the peak of their freshness and flavors.

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Hawaiian Pasta Salad

ham and pineapple pasta salad recipe square image

Hawaiian pasta salad is the perfect ham and pineapple pasta salad recipe for using up leftover ham.

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Antipasto Pasta Salad

All the flavors of an Italian grinder sandwich in a pasta salad! Salami, provolone, tomatoes, and a creamy dressing make it a crowd favorite.

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Cucumber Onion Salad

This cucumber onion salad features crisp English cucumbers, fresh dill & thinly sliced red onion tossed with a sweet & tangy vinegar dressing.

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Roasted Chili Corn Salsa

chipotle corn slasa in a white bowl showing texture of the salsa, limes in the background, square image

When I make this chipotle corn salsa recipe I am sure to include roasted poblano peppers, yellow corn, red onion, fresh lime juice, fresh lemon juice and my favorite, cilantro!

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Black Bean Salsa

Here is an easy black bean salsa recipe that can be made year round. Make this black bean salsa recipe ahead of time and store in the refrigerator for a snack through out the day.

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Blueberry Salsa

This fresh fruit blender blueberry salsa recipe features fresh, plump blueberries paired with ripe summer strawberries, a hint of lime and a kick of jalapeño in this fresh blueberry salsa recipe.

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Smoked Pineapple

Smoked pineapple is the easiest side dish or dessert to make on your smoker that will impress your friends and excite your tastebuds.

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Desserts & Sweet Treats

Round out the feast with desserts that celebrate summer fruit and sweet nostalgia.

Blueberry Delight

"Blueberry YumYum", "Blueberry Dream" or even "Blueberry Bliss". What ever you call it, you will be wanting to share this layered dessert recipe with all your friends.

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Peanut Butter Pie

No-bake Peanut butter pie is perfect for those hot summer days when you don't want to turn on the oven but want a dessert without the work.

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Chocolate Lasagna

A luscious no-bake chocolate lasagna recipe inspired by Olive Garden, stacking velvety chocolate pudding, smooth cream cheese, fluffy whipped cream, and crushed chocolate cookies for a dreamy finish.

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Black Raspberry Ice Cream

Black raspberry ice cream can be made with fresh or frozen black raspberries. Heavy cream, milk, sugar, and a hint of vanilla along with ripe black raspberries make for a creamy, fruit ice cream.

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Heaven On Earth Cake

Heaven on earth cake, with strawberries, is an easy no-bake dessert made with angel food cake, strawberry pie filling, vanilla pudding and whipped topping.

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Blueberry Pie

This is the best blueberry pie because of it is a two crust lattice topped pie and has a brightness of flavor that only fresh lemon zest can bring.

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Golden Grahams S'mores Bars

A glass dish filled with a mixture of chocolate-covered cereal pieces and melted marshmallows, reminiscent of golden graham s'mores.

Golden graham s'mores bars are an easy no bake treat to make when you want a s'more but don't want to turn on the oven or roast a marshmallow.

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Black Raspberry Pie

My black raspberry pie recipe can be made with fresh or frozen black raspberries

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Chocolate Chip Cake Mix Cookies

Chocolate chip cake mix cookies are the easiest four-ingredient cookies you can make. From baking pan to plate in under 10 minutes these quick cookies will be gobbled up in no time.

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Lemonade Popsicles

This lemonade popsicle recipes make the most refreshing summer frozen treat that kids and adults love. 3 ingredients will make lemonade freeze pops that will bring all the kids to the yard.

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Cookie Bars

M & M cookie bars are the easy cookie bar recipe you need when you want an easy dessert recipe with few ingredients.

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Drinks & Cocktails

Toast the holiday weekend with refreshing cocktails and mocktails.

Strawberry Lemonade

With just a few simple ingredients and a blender, you can whip up this refreshing treat to enjoy on a warm day.

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Margaritas By The Gallon

To go margaritas are perfect for when you are serving a large crowd or need to take a batch of cocktails to a party. Pre-mixed margarita is ready to be poured over ice.

Get Full Recipe

Red White & Blue Mixed Drinks

The best red white and blue mixed drinks and patriotic cocktails are served on the 4th of July and Memorial Day. Here are easy patriotic holiday drinks to serve at the neighborhood fourth of July celebration and other summer celebrations.

Watermelon Rum Punch

rum punch recipe with garnishes, square image.

Ready in 5 minutes, this easy Watermelon rum punch is delicious any time of the year but especially on a hot day, it is very refreshing.

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Rum Punch

Jamaican rum punch cocktail recipe is a fruity mix of white rum, pineapple juice, lime, orange juice & spices that will have you feeling like you're at a beach.

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Blackberry Lemonade

Quench your thirst with this homemade blackberry lemonade recipe. The perfect blend of sweet and tart flavors will refresh your taste buds

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Watermelon Juice

Made with fresh watermelon and no added sugar, this refreshing summer drink will hydrate you on even the hottest summer day.

Get Full Recipe

Mangonada

Make a 5-minute Mangonada (Mango Chamoyada) at home! This refreshing Mexican drink blends sweet mango, tangy lime, spicy Tajin, and chamoy for a flavor-packed treat. Perfect for summer sipping!

Get Full Recipe

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.

Get to know me

Steak Lo Mein Recipe

Craving takeout but don't want to wait for delivery? This Beef Lo Mein with Broccoli is your answer. Ready in just 25 minutes, it's loaded with tender steak, crisp broccoli florets, and noodles tossed in a rich garlic soy sauce. It's the perfect weeknight dinner and way better than takeout!

A bowl of stir-fried noodles with beef, broccoli, and chopped green onions, garnished with sesame seeds, on a striped cloth with green onions beside the bowl.

If you love the beef and broccoli flavor profile, you will want to include my crock pot beef and broccoli as well as my slow cooker Mongolian beef recipe to your meal rotation. My son is not a fan of beef but loves to make my black pepper chicken with bell peppers recipe when I make this lo mein recipe for the rest of the family.

Ingredients:

When it comes to lo mein, it's all about the balance of flavors and textures.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Substitutions

Don't worry if you don't have everything-this recipe is flexible!

Swap steak with chicken, shrimp, or even tofu for a vegetarian option.
Use rice noodles or udon if lo mein isn't available.
Broccoli can be replaced with snap peas, bok choy, or green beans.
Hoisin sauce can be swapped with a little oyster sauce or extra soy + honey.

Instructions

Cooking lo mein at home is surprisingly easy! Follow these simple steps:

crown of broccoli with a chef knife, broccoli flourettes on the side

Cook the Noodles & Broccoli

Bring a large pot of water to a boil.
Add lo mein noodles and cook according to package directions.
Toss in the broccoli halfway through. Drain and set aside.

Beef strips and grated carrots cooking in a skillet, viewed from above on a white surface.

Cook the Beef & Carrots

Heat a skillet over medium-high heat.
Add oil, thinly sliced beef, and shredded carrots.
Stir-fry for 5-8 minutes, until the beef is cooked to your liking.

A white bowl containing brown sugar, minced garlic, soy sauce, red pepper flakes, and other liquid seasonings, seen from above for the sauce of Beef lo mein.

Make the Sauce

In a small bowl, whisk together garlic, hoisin sauce, soy sauce, brown sugar, ground ginger, pepper, and red pepper flakes.

A skillet filled with cooked spaghetti noodles, broccoli florets, sliced beef, and shredded carrots, all mixed together.

Combine Everything

Add noodles and broccoli to the skillet with the beef.
Pour in the sauce and stir until everything is well coated and heated through.

Garnish & Serve

Top with green onions and sesame seeds. Serve hot and enjoy!

Tender Steak Tip

A cutting board with a piece of flank steak, half whole and half sliced into thin strips, beside a large kitchen knife.

Cutting steak too thick or not slicing against the grain can cause this. Freeze the steak for 20 minutes before slicing for thinner, more tender strips.

Make Ahead Prep Tip

This recipe is perfect for meal prep! I will cook the noodles, beef, and veggies ahead of time, then store them in separate containers in the fridge. Keep the sauce in its own sealed jar. When you're ready to eat, just heat everything together in a skillet with the sauce!

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Did you make this recipe?

Storage Tips

Got leftovers? Store them in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water or soy sauce to keep the noodles from drying out. For longer storage, freeze the beef and veggies separately, then add fresh noodles when reheating.

Frequently asked questions, answers and tips:

What noodles are best for lo mein?

Lo mein noodles are ideal, but spaghetti or linguine make a great substitute for when the traditional noodles are unavailable.

Why are my noodles sticking together?

Toss them with a few drops of sesame oil after draining to prevent clumping.

What's the difference between lo mein and chow mein?

Lo mein uses boiled noodles tossed in sauce, while chow mein is pan-fried until crispy.

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

Pinterest Rachael JELL-O

Sweet Pickle Relish Like Grandma Made

Pickle relish is one of those pantry staples that tastes completely different when you make it yourself. This sweet pickle relish recipe uses garden cucumbers, bell peppers, and a turmeric-spiced brine that my grandmother made every summer without fail. It is bright, tangy, and just sweet enough to balance a burger or dress up an egg salad. Ready in about 30 minutes active time; plan for a 2-hour soak.

A jar of homemade relish sits in the foreground, with two hot dogs on a plate, a cucumber, and a potted plant in the background.

If you are new to water bath canning, my canning 101 guide walks you through the full process before you start. When you are ready for your next project, my dill pickle recipe and the bread and butter pickles have been on this site since the beginning and they are still one of the most-made recipes here. For something sweet without the pickle, my son requests blueberry syrup every summer.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Instructions

Fresh, simple ingredients make the best sweet pickle relish. Cucumbers bring the crunch, peppers add color and sweetness, onion gives a savory base, and the vinegar-sugar brine ties it all together. With just a handful of spices, you'll have a relish that tastes better than anything store-bought and it makes 2 quarts!

A spoonful of yellow relish is being added to two hot dogs in buns, with relish jars and a pickle in the background.

Prep the Veggies

Wash and dry the cucumbers, peppers, and onion.
Remove the seeds from the cucumbers and peppers, then finely dice all the vegetables.

Salt and Soak

Place the diced vegetables in a large pot, sprinkle with the pickling salt, and stir to coat.
Add enough water to just cover the vegetables, then cover the pot and let them soak for 2 hours.

Drain and Rinse

After soaking, pour the vegetables into a large strainer.
Rinse well under cool water to remove excess salt and let them drain completely while you prepare the brine.

Make the Brine

In the rinsed pot, combine apple cider vinegar and sugar.
Bring to a boil over medium heat, stirring until the sugar dissolves.
Add mustard seed, celery seed, and turmeric.
Boil for 2 minutes to infuse the flavor.

Simmer

Reduce the heat to low, add the drained vegetables to the brine, and stir well.
Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally.

Fill the Jars

Hot relish into hot jars-that's the rule.

Spoon the relish into the prepared mason jars, dividing evenly so one jar doesn't get all the liquid.
Wipe jar rims clean and secure the lids.

Canning Method (Water Bath)

This method seals your relish for long-term storage.

Place filled jars in a canning pot with water covering them by at least 1 inch.
Boil for 10 minutes.
Remove jars and let sit at room temperature for 24 hours.

Check the Seal

An open jar of yellow relish sits on a white surface near a hot dog, cucumber, wooden spoon, and a lid.

Check seals (lids should not flex when pressed). Store sealed jars in a cool pantry for up to 1 year.

Refrigerator Method

Perfect if you don't want to can or don't have space for long term storage!

Let jars cool to room temperature (about 2 hours).
Tighten lids and refrigerate.
Wait 3 days before using for best flavor.
Store sealed jars in the fridge for up to 3 months.

Did you make this recipe?

Picnic Tip

If you're planning for a BBQ or picnic, make it at least 3 days in advance using the refrigerator method.

Ingredient Substitutes?

White vinegar instead of apple cider vinegar - White vinegar gives you a sharper, cleaner bite. Apple cider vinegar has a mild fruitiness that rounds out the sweetness; you lose that with white vinegar. The relish still works, it just tastes a little more one-note. I use apple cider vinegar.
Green bell pepper only (no red) - Classic sweet pickle relish is often all green, and it works fine. The red pepper adds a little sweetness and color contrast. Skip it if that's what you have; the recipe holds.
Jalapeño added - Add 1-2 seeded jalapeños with the peppers and you get a sweet-heat relish. It's a different product, not just a spicier version.
Honey instead of sugar - Honey changes the flavor profile significantly; it goes floral. If you want less sugar, reduce the granulated sugar by half instead (see the Uncle George note in the FAQ).
Zucchini instead of cucumbers - This works, and it's a smart move when your garden is overflowing in August. The texture is slightly softer than that of cucumber relish and the flavor is milder. Salt and drain it the same way. It is not sweet pickle relish at that point; it is zucchini relish, which is its own good thing!

What can I use sweet pickle relish for?

It's classic on hot dogs and burgers, but also great in tuna salad, egg salad, deviled eggs, potato salad, or as a quick topping for grilled meats.

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Frequently asked questions, answers and tips:

Do I have to remove the cucumber seeds?

Not always! If your cucumbers have small, tender seeds, you can leave them in. For larger, tougher seeds, it's best to scoop them out so your relish stays smooth and crisp. Personally, I scoop out the seeds.

Can I use regular cucumbers instead of pickling cucumbers?

Yes, but pickling cucumbers work best because they're smaller, firmer, and have less water. If you use a slicing cucumber, make sure to remove extra seeds and let them drain well.

Can I make this relish less sweet?

Absolutely! I make a reduced sugar version for my Uncle George and you can too. I recommend reducing the sugar by half for a more tangy pickle relish. Just know the flavor will be sharper and less traditional.

What if my jars don't seal after water bathing?

If a jar doesn't seal, don't panic, it happens to all of us. Just store it in the refrigerator and use it within 3 months. For long-term storage, reprocess the jar in a water bath with a new lid.

Why is my relish watery?

This usually means the vegetables weren't drained thoroughly after soaking. While there isn't a quick fix now that the relish is made make note so that next time you make sure to rinse and let them sit in a strainer for a while longer before adding them to the brine.

My relish tastes too salty; what went wrong?

If the vegetables weren't rinsed well after salting, extra salt can carry into the brine. Rinse thoroughly and let them drain fully before simmering.

What if my relish is mushy instead of crisp?

This happened to me one time while I was chatting on the phone and not watching my relish pot. Overcooking the vegetables can soften them too much. Be sure to simmer gently and only for the recommended 10 minutes. Also, use firm, fresh cucumbers for best texture.

Sarah's Culinary Insight

The 2-hour salt soak is not optional. It pulls excess water out of the cucumbers, which is what keeps the relish from turning watery. I've skipped it when I was short on time; the relish was noticeably looser.
Drain longer than you think you need to. After rinsing, I let the vegetables sit in the strainer for a full 15 minutes. Water hiding in the vegetables will thin your brine.
Simmer gently and watch the clock. 10 minutes is the sweet spot; I've gone over by even a few minutes while distracted and paid for it with mushy relish.
The turmeric is what gives sweet pickle relish its signature yellow color. It's mild in flavor but non-negotiable for the look.
If you're canning, start heating your water bath while the relish simmers so you're not waiting around with a hot pot of relish.

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

Pinterest Rachael JELL-O

How Many Appetizers Per Person: Serving Guide & Easy Recipes

When I worked as a caterer the most asked question I would get from clients was: how many appetizers to serve per person?

A display of assorted shrimp appetizers on wooden and glass trays, including shrimp cocktails, creamy sauces, herbs, and garnishes.

I assured my clients that I was here to help and I had a formula for making sure we didn't serve too few and guests might go hungry or too many and they would be left with trays of leftovers.

Whether it's a casual game day gathering or an elegant cocktail party, my guide will help you nail the numbers every time. Plus, I have included easy appetizer recipes you can make ahead, so hosting is stress-free.

How to Start To Calculate Your Appetizer Needs

Know Your Guest Count
- Firm up RSVPs to get as close to an accurate number as possible.
Decide the Role of Appetizers
- Before Dinner: Light snacks to keep guests happy until the main meal.
- Main Event: Enough variety and volume to replace a full meal.
Mix & Match Types
- Include dips, finger foods, and make-ahead bites so there's something for everyone.

Appetizer Count Quick Reference Chart

Event Type	Variety	If Serving a Meal	Variety	If Appetizers Are the Main Food
Small Gathering (up to 10 people)	1 hot 1 cold	3-4 pieces per person	2 hot 2 cold	8-10 pieces per person
Medium Gathering (10-30 people)	1 hot 1 cold	3-5 pieces per person	2 hot 3 cold	8-12 pieces per person
Large Event (30+ people)	2 hot 2 cold	4-6 pieces per person	3 hot 3 cold	10-12 pieces per person
Cocktail Party (2+ hours)				6-8 pieces per person per hour
Holiday Open House	1 hot 1 cold	3-4 pieces per person	3 hot 3 cold	8-10 pieces per person

Drinks Tip

Count on guests eating more if there's alcohol involved or the event spans several hours.

Charts are great, but what does it MEAN!? I would walk my clients through the process. Are you serving a meal? How many people are confirmed? Once you have those two questions answered the fun part begins! Choosing the menu!

Example Appetizer Menu (Party of 8/eating a meal)

Cream Cheese Sausage Balls - 2-3 balls per person; 16-24 pieces prepared.
Melon with Prosciutto Skewers - 2 skewers per person; 16 skewers prepared.

With this example, I will be making 24 cream cheese sausage balls because they are easy to scoop and bake, along with 16 skewers, because they are more hands-on in preparation. But you know your guests and your budget, adjust accordingly.

Example Appetizer Menu (Party of 20/no meal)

Pineapple Cheeseball with crackers.
Watermelon Feta Salad served in individual serving containers.
Marinated Mozzarella Balls with fancy toothpicks nearby.
Caramelized Onion Dip with Bacon with toasted baguette.
Hot Artichoke Spinach Dip with toasted baguette.
Fried Goat Cheese Medallions (40 slices)

With this example, the appetizers ARE the main meal. The pineapple cheeseball, mozzarella balls, onion dip, artichoke dip, and slicing goat cheese are prepped the night before. The warm dips go in the oven at the same time, the watermelon salad is made and portioned out hours before the party so the only thing you have to do is fry the goat cheese as you pull the dips from the oven.

Pro Tips for Serving Appetizers

Label Everything - Use small cards to mark vegetarian, gluten-free, or spicy items.
Stagger the Serving - Bring out heartier bites later in the event to keep guests interested.
Prep Ahead Where Possible - Choose at least 2-3 recipes that can be made the day before.

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.

Get to know me

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Black Pepper Chicken Stir Fry

Black pepper chicken is a savory, peppery stir fry made with tender seared chicken, crisp vegetables, and a glossy sauce that comes together in about 35 minutes. This is my take on the Chinese-American restaurant staple; I built this recipe specifically so you can get that takeout-quality result from your own skillet without any special equipment. It serves four over steamed white rice and is weeknight-ready from start to finish.

A bowl of white rice topped with cooked, seasoned chicken pieces, diced green bell peppers, and onions, placed on a wooden board with a fork and a bowl of pepper nearby.

If you want to round out the meal, I have four ways to cook broccoli that pair well here, plus an air fryer broccolini recipe that is done in the time it takes the chicken to marinate.

Ingredients:

These are the ingredients that make this black pepper chicken work. A few of them are doing more than you might think, so I want to walk you through the key players before you start.

Chicken breast - Cut into bite-sized pieces, about 1 inch. Uniform size matters here; if pieces are different sizes, some will be overcooked by the time others are done. Boneless thighs work too, and I'll cover that in substitutions.
Cornstarch - Used twice in this recipe; once in the marinade to coat the chicken, and once in the sauce to thicken it. In the marinade, cornstarch creates that slightly crisp exterior you get from restaurant stir fries. In the sauce, it turns a thin liquid into something glossy and clingy.
Soy sauce - This is the salt and the umami base for both the marinade and the sauce. Low-sodium soy sauce works if you're watching salt; just know the flavor will be a little flatter and you may want to add a small pinch of salt at the end.
Rice vinegar - Adds brightness and cuts through the richness of the sauce. It's mild, so don't skip it thinking it will make the dish taste sour. It won't; it just balances everything else.
Coarse black pepper - This is not a background seasoning in this dish; it is the feature. Use freshly ground if you have it. Pre-ground works, but the punch is noticeably less sharp. Two tablespoons sounds like a lot. It is a lot, intentionally.
Sesame oil - Added to the sauce, not used for cooking. Sesame oil has a low smoke point and will burn if you use it to sear. A small amount stirred into the sauce at the end gives the finished dish that distinctly nutty, aromatic finish.
Chicken broth - The liquid base for the sauce. Use low-sodium if you want more control over the salt level, since the soy sauce is already doing significant work.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Substitutions

Here is what you can swap if you need to adjust this recipe; I have tested most of these and I will tell you what to expect.

Chicken thighs for chicken breast - Boneless, skinless thighs are juicier and more forgiving if you accidentally overcook them. The texture is slightly softer and the flavor is richer. I have made this both ways; my husband prefers the breast, I prefer the thigh. Either works.
Shaoxing wine or dry sherry for rice vinegar - This swap gives the sauce a deeper, slightly more complex flavor. Shaoxing wine is the traditional Chinese cooking wine and adds an earthy note that rice vinegar doesn't have. If you have it, use it. If you don't, rice vinegar is a solid everyday substitute.
Brown sugar or honey for white sugar - Brown sugar adds a subtle molasses note; honey adds a floral sweetness. Neither changes the structure of the sauce. I tested honey and liked it, but it can make the sauce slightly stickier than white sugar.
Other vegetables - Any color bell pepper works. Mushrooms, zucchini, and snap peas all hold up well in a stir fry. Avoid anything with high water content, like tomatoes or cucumbers; they release liquid and thin your sauce out.
Pre-ground pepper for freshly ground - It works, but you will notice the difference. Freshly ground black pepper has a sharper, more aromatic heat. Pre-ground has mellowed. If pre-ground is what you have, add an extra half teaspoon to compensate.

How to make black pepper chicken

The key to this dish is cooking in the right order and not rushing the sear. Read through the steps once before you start; this moves quickly once the pan is hot.

A glass bowl filled with raw, marinated chicken pieces on a white surface.

Marinate the Chicken

In a large bowl, combine the chicken pieces with soy sauce, rice vinegar, and cornstarch. Stir until every piece is evenly coated; you'll see the cornstarch turn from white powder to a thin, slightly tacky coating on the chicken. Cover the bowl and let it marinate for 15 to 20 minutes while you prep the sauce. Do not skip this step; the cornstarch marinade is what gives the chicken that slightly crisp exterior when it hits the hot pan.

A glass bowl filled with an orange-brown liquid, topped with ground black pepper, sits on a white marble surface. A metal spoon rests in the bowl.

Prep the Sauce

In a small bowl, whisk together chicken broth, soy sauce, rice vinegar, sugar, cornstarch, black pepper, sesame oil, and ginger. Keep whisking until the cornstarch is fully dissolved and you no longer see any white streaks or sediment at the bottom of the bowl. Set it aside. If you skip the thorough whisking, the cornstarch will clump when it hits the hot pan and your sauce will be lumpy instead of smooth.

Bite-sized pieces of cooked chicken are shown in a cast iron skillet on a white marble surface.

Sear the Chicken

Heat a large skillet or wok over medium-high heat and add your oil. You want the oil shimmering before the chicken goes in; if it's not hot enough, the chicken will steam instead of sear and you will not get that golden exterior. Add the chicken in a single layer and do not move it for 2 to 3 minutes.

Searing Tip

You're looking for a deep golden-brown crust on the bottom before you flip. Work in batches if needed; crowding the pan drops the temperature and causes steaming. Remove the seared chicken to a clean plate and set aside.

Diced onions sautéing in a cast iron skillet on a white marble countertop.

Cook the Aromatics

In the same skillet (do not wipe it out; those browned bits on the bottom are flavor), add the onions and garlic. Sauté for 1 to 2 minutes, stirring frequently, until the onions are just starting to turn translucent and the garlic is fragrant. You should be able to smell the garlic immediately; if it starts to turn brown, your heat is too high.

Chopped onions, green bell peppers, and celery are cooking in a black cast iron skillet on a white marble surface.

Add the Veggies

Toss in the bell peppers and celery. Stir-fry for 2 to 3 minutes, keeping everything moving in the pan. You want the vegetables slightly tender but still with a bite; they should be bright in color and not limp. If they go soft and dull, they are overcooked.

A cast iron skillet filled with chopped green bell peppers, onions, and sauce sits on a white marble surface.

Reduce the sauce

Give your sauce one more quick whisk (the cornstarch settles as it sits), then pour it into the skillet. Stir everything together and bring to a boil; you'll see the sauce go from thin and cloudy to thick and glossy as the cornstarch activates. Reduce to low heat and simmer for about 5 minutes, stirring occasionally, until the sauce coats the back of a spoon.

Overhead view of cooked diced chicken with green bell peppers and onions in a black skillet on a white marble surface.

Finish the Dish

Return the seared chicken to the skillet and toss to coat every piece in the sauce. Simmer for another 5 minutes; the chicken should reach an internal temperature of 165F and the sauce should cling to each piece without pooling. Taste here and adjust salt if needed.

Cooked chicken pieces with green bell peppers and onions in a brown sauce, shown in a close-up view.

Serve & Enjoy

Spoon the black pepper chicken over steamed white rice; the sauce will soak into the rice underneath and that is exactly what you want. Serve immediately while the vegetables still have their texture.

Did you make this recipe?

Prep Ahead Tip

Marinate the chicken and whisk the sauce up to 24 hours in advance; store each separately in the refrigerator. Chop the vegetables the morning of and keep them in a covered container. When dinner time comes, you are 15 minutes away from the table.

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Storage Tips

Let leftovers cool completely before transferring to an airtight container. Refrigerate for up to 4 days. The sauce will thicken as it sits in the refrigerator; that is normal.

Reheating Instructions

Reheat in a skillet over medium-low heat with a splash of chicken broth to loosen the sauce back to its original consistency; stir frequently and watch the heat. You can also microwave in 30-second bursts, stirring between each, until heated through. Avoid high microwave power; it will toughen the chicken.

Frequently asked questions, answers and tips:

Can I make black pepper chicken less spicy?

Absolutely. My mom is not afan of spice so when she make it she will reduce the coarse black pepper to 1 teaspoon for a milder sauce without losing the flavor.

What vegetables work best in this stir fry?

Bell peppers, onions, and celery are the classic base, but mushrooms, zucchini, and snap peas all work well. Avoid high-moisture vegetables like tomatoes; they will release liquid and thin out your sauce.

Can I use chicken thighs instead of chicken breast?

Yes; boneless, skinless chicken thighs are juicier and more forgiving if you accidentally overcook them. The texture is softer and the flavor is richer. My husband still prefers breast, but I have made this recipe both ways and it works either way.

Why is my sauce not thickening?

Two likely reasons: the cornstarch was not fully dissolved before you added the sauce to the pan, or you did not bring it to a full boil. Cornstarch needs heat to activate; a simmer alone will not do it. Bring the sauce to a boil, then reduce. If it is still thin, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it in.

Why is my chicken tough?

Overcooked chicken breast will turn rubbery fast. The sear should take 2 to 3 minutes per side over medium-high heat; the chicken does not need to be cooked through at that stage because it will finish cooking when you return it to the sauce. Pull it to a plate the moment it is golden and let the sauce step finish the job.

Sarah's Culinary Insight

The marinate time is not optional. Every time I have tested this recipe with less than 15 minutes of marinating, the exterior of the chicken does not develop the same texture in the pan. The cornstarch needs time to adhere. Set a timer and use those 15 minutes to prep your sauce and vegetables.
Give the sauce a second whisk right before it goes into the pan. Cornstarch settles quickly as a liquid sits. I have made the mistake of skipping this and ended up with a lumpy sauce; one extra stir takes 10 seconds and saves the dish.
The pepper is the point. Two tablespoons sounds aggressive if you are used to using black pepper as a background seasoning. This recipe uses it as the primary flavor. If it is your first time making it, start with 1.5 tablespoons and taste the sauce before it hits the pan. You can always add; you cannot take it out.
Do not wipe the pan between the chicken and the aromatics. Those browned bits (fond) from the sear dissolve into the onions and garlic as they cook and that is a significant part of your flavor base. A clean pan at that stage means a flatter-tasting sauce.

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

Pinterest Rachael JELL-O

How to Make Basil Salt

Basil salt is the herb-infused flavor booster your spice shelf is missing. Made with just two ingredients, fresh basil leaves and kosher salt, this quick 20-minute recipe preserves the vibrant flavor of basil in a way that's aromatic, versatile, and shelf-stable.

A small glass jar filled with Basil Salt sits on a wooden surface next to fresh basil leaves and a sprinkle of coarse salt.

I first discovered basil salt while working for a caterer one summer. Like many professional kitchen "recipes," it was more of a method; no measurements, just intuition. But I paused, weighed everything out, and I'm so glad I did. Now I will show you how to make this bold, green seasoning at home with ease.

Ingredients:

You only need two ingredients here, but quality matters. Choose fresh, fragrant basil leaves (no bruising) and coarse kosher salt for the best texture and flavor. You will also want to read up on how I make my own garlic powder and seasoned salt.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

How to make basil salt

To make basil salt, you will need kosher salt, fresh basil leaves, and a blender. I have a high-speed blender, so your results may vary from mine. The technique is the same no matter how fast your blender is.

Wash And Dry

Remove basil leaves from the stems, then wash and dry them thoroughly. You'll need about 2 cups of packed leaves.

A white Blendtec blender with Basil Salt ingredients inside sits on a wooden countertop, with a clear mixing bowl and red measuring cup nearby.

Pulse

Add the salt and basil leaves into the blender and pulse to combine.

A top-down view of a food processor containing finely ground Basil Salt powder on a wooden surface.

Scrape

Scrape down the sides of the blender and pulse it a few more times until the salt resembles green, wet sand.

Spread

Line a baking pan with parchment paper or a silicone baking sheet and spread the basil salt in a single layer.

Bake at 220

Bake at 220° F (or your oven's lowest setting for 20 minutes or until the salt cracks when picked up from the pan.

A glass container filled with a Basil Salt blended, viewed from above, on a wooden surface.

Pulse again

Add the shards of salt back into the blender cup.

A blender cup containing Basil Salt, viewed from above, with a metal blade in the center and kitchen utensils in the background.

Pulse until it reaches your desired texture; fine or flaky.

A small jar of Basil Salt sits on a wooden surface next to fresh basil leaves, with some salt scattered nearby.

Store

Store your homemade basil salt in a closed, air-tight container. It will keep for months at room temperature.

How do I use basil salt?

Sprinkle it on tomatoes, caprese salad, avocado toast, grilled corn, pasta dishes, or even popcorn. It adds a fragrant pop of flavor anywhere you'd use finishing salt.

Did you make this recipe?

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Frequently asked questions, answers and tips:

What type of salt is best?

I use kosher salt because that is what I usually have on hand. I would use any large flake salt you have, sea salt, kosher, crystal. I would not use small-grain table salt. The salt and basil concentration will be wrong.

Can I use a food processor instead of a blender?

Yes, but you may need to scrape down the sides more often. A high-speed blender creates a finer texture, but both work.

Can I use other herbs?

Absolutely. Try this method with rosemary, thyme, or sage. Just adjust cooking times as needed.

A small glass jar filled with green basil salt sits on a wooden surface next to fresh basil leaves and scattered salt.

Basil Salt {2 Ingredients Tons of Flavor}

This easy homemade basil salt recipe uses fresh basil and kosher salt to create a bold, flavorful seasoning you'll want to sprinkle on everything.

5 from 2 votes

Print Pin Rate

Course: Ingredients

Cuisine: Italian

Keyword: Basil Salt

Prep Time: 3

Cook Time: 17

Total Time: 20

Servings:

Calories: 0.5

Author: Sarah Mock

Ingredients

▢ 2 Cup basil leaves Packed
▢ 1 Cup kosher salt

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Instructions

Remove basil leaves from stems, wash, and dry well.
2 Cup basil leaves
Add basil and salt to a blender; pulse until it looks like green wet sand.
1 Cup kosher salt
Spread mixture on a parchment-lined baking sheet.
Bake at 220°F (or lowest oven setting) for 20 minutes, until dry and brittle.
Return to blender and pulse until fine.
Store in an airtight container.

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Nutrition Facts

Basil Salt {2 Ingredients Tons of Flavor}

Serving Size

0.5 teaspoon

Amount per Serving

Calories

0.5

% Daily Value*

Fat

0.01

Saturated Fat

0.001

Polyunsaturated Fat

0.01

Monounsaturated Fat

0.002

Sodium

4716

205

Potassium

Carbohydrates

0.1

Sugar

0.01

Protein

0.1

* Percent Daily Values are based on a 2000 calorie diet.

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Like this recipe card? Want one for your site?Check out WP Recipe Maker!

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

Pinterest Rachael JELL-O

Air Fryer Chickpeas

These crunchy chickpeas are my vegetarian daughter's favorite snack for when she wants something crispy, savory and salty. Ready in 45 minutes in the oven or 20 minutes in the air fryer, they disappear in less time than it takes to make them.

A white cup spills roasted chickpeas coated in seasoning onto parchment paper, with a lemon wedge nearby.

I make them in the air fryer with a parchment-lined basket, but baking them in a conventional oven is just as easy.

Ingredients:

A bowl of chickpeas, two small bowls of white powders, and a container of oil arranged on a white surface.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Instructions

A white bowl lined with paper towels holding a portion of chickpeas, viewed from above on a light surface.

Prep the Chickpeas

Drain and rinse the chickpeas using a mesh strainer. Gently pat dry with paper towels.

Don't skip this step!

Dry chickpeas = crispier results.

A baking tray lined with parchment paper holds raw chickpeas, with a bottle pouring oil over them.

Preheat and Bake

Preheat the oven at 400°For air fryer to 375°F.
Spread the dried chickpeas out in a single layer on a prepared baking sheet.
Lightly coat them with olive oil or cooking spray and toss to coat.
Bake for 30 minutes in the oven or 15 minutes in the air fryer, shaking the pan halfway through for even crisping.

Season

Remove the pan and sprinkle on the dry ranch seasoning and grated Parmesan.
Toss everything together so the chickpeas are well coated.

Second Bake

Return to the oven and bake for another 5-10 minutes, keeping a close eye so they don't burn.

Close-up of roasted chickpeas coated in seasoning on parchment paper, with a wooden spoon scooping some up.

Cool and Serve

Let the chickpeas cool slightly, they'll continue to crisp as they cool. Enjoy warm or store once fully cooled.

Did you make this recipe?

Make Ahead Tips

These are best fresh, but you can absolutely prep them ahead.

Dry the chickpeas and store them in the fridge a day in advance.
You can also pre-mix your seasoning blend for faster assembly.
After baking, let them cool completely before storing to avoid sogginess.

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Storage Tips

To keep them crisp:

Store in an airtight container at room temperature.
Add a small paper towel inside the container to absorb any moisture.
Best eaten within 3-4 days, though they're usually gone before then!

Frequently asked questions, answers and tips:

Why are my roasted chickpeas not crispy?

If your chickpeas came out soft, it's likely because they weren't dried thoroughly before roasting or weren't baked long enough. Make sure to pat them dry well and give them time to air-dry. Also, cool them completely before storing.

Can I use homemade chickpeas instead of canned?

Absolutely! Just make sure they're fully cooked and dried thoroughly before baking. Canned chickpeas are just quicker.

Do I need to remove the chickpea skins?

Not necessarily. You can roast them with the skins on, but removing any loose skins can help them get crispier and improve the texture. **I don't remove the skins but do what you feel is best***

Crunchy Chickpeas (Air Fryer and Oven Instructions) Ranch Season

Make these crunchy ranch roasted chickpeas for a savory snack that's packed with flavor and super easy to prep with pantry staples.

No ratings yet

Print Pin Rate

Course: Air Fryer

Cuisine: Mediterranean

Keyword: Crunchy Chickpeas

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Calories: 27

Author: Sarah Mock

Ingredients

▢ 1 can chickpeas 16 ounce (drained, rinsed, patted dry)
▢ Cooking spray or olive oil
▢ 1 ½ Tablespoon Ranch Seasoning
▢ 2 Tablespoon Grated Parmesan Cheese

Follow Savoring The Good On PinterestFollow @SavoringTheGood or tag #STGRecipes!

Instructions

Oven Instructions

Preheat the oven to 400°F.
Using a strainer, rinse and drain the chickpeas. Pat them gently with paper towels and air-dry until completely dry.
1 can chickpeas
Discard any of the outer skins that may fall off.
Spread the chickpeas on a baking sheet and drizzle with olive oil. Bake in the oven for 30 minutes, shaking them up halfway through.
Cooking spray or olive oil
Sprinkle the ranch seasoning and grated parmesan cheese. Toss until everything is coated.
1 ½ Tablespoon Ranch Seasoning, 2 Tablespoon Grated Parmesan Cheese
Bake for another 5-10 minutes until the chickpeas are crisp. Serve and enjoy!

Air Fryer Instructions

Preheat the air fryer to 375°F.
Using a strainer, rinse and drain the chickpeas. Pat them gently with paper towels and air-dry until completely dry.
Spread the chickpeas in an air fryer basket lined with a parchment liner and drizzle with olive oil. Bake in the oven for 20 minutes, shaking them up halfway through.
Sprinkle the ranch seasoning and grated parmesan cheese. Toss until everything is coated.
Bake for another 5-10 minutes until the chickpeas are crisp. Serve and enjoy!

Want to share when you made this recipe?Follow @SavoringTheGood & tag #STGRecipes!

Nutrition Facts

Crunchy Chickpeas (Air Fryer and Oven Instructions) Ranch Season

Serving Size

Amount per Serving

Calories

% Daily Value*

Fat

Saturated Fat

0.4

Polyunsaturated Fat

0.03

Monounsaturated Fat

0.2

Cholesterol

Sodium

466

Potassium

Carbohydrates

Sugar

0.02

Protein

* Percent Daily Values are based on a 2000 calorie diet.

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Like this recipe card? Want one for your site?Check out WP Recipe Maker!

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

Pinterest Rachael JELL-O

Dorito Taco Salad

Dorito taco salad is a crunchy, savory, crowd-feeding dinner salad loaded with seasoned ground beef, crisp veggies, melted-in cheddar, and an entire bag of crushed Doritos stirred right into the mix. It comes together in about 25 minutes, start to finish. This is our standard Taco Tuesday situation, and honestly, it shows up at every potluck I bring it to.

A bowl of taco salad with ground beef, lettuce, tomatoes, jalapeños, black olives, cheese, tortilla chips, corn, red onions, and a dollop of sour cream on top.

With ground beef, crisp veggies, cheddar, and a drizzle of ranch dressing, this taco salad is perfect for feeding a crowd or just shaking up your weeknight dinner routine. Did you have an extra bag of Doritos? Be sure to make my viral recipe for Doritos Chicken Casserole.

Ingredients:

Here's what you're building this salad from. Each ingredient plays a role, so I'll walk you through why they're all here.

Ground beef - 80/20 is my go-to for this recipe. The fat content keeps it juicy and gives you flavor that leaner beef can't match. If you go with 90/10, the beef will be drier and you'll need to season it more aggressively.
Taco seasoning - One packet handles all the spice work. If you use homemade, aim for about 2 tablespoons. The seasoning creates a saucy coating on the beef when it cooks down with water, which is what you want; it clings to everything in the bowl instead of falling to the bottom.
Doritos - Nacho Cheese is the classic choice here. The chip flavor becomes part of the dressing when it makes contact with the beef and dressing. Do not substitute plain tortilla chips; you lose the seasoned flavor that makes this salad taste like itself.
Romaine or iceberg lettuce - Both work. Romaine has more structure and holds up a little better if you're serving this over 20 minutes. Iceberg gives you more crunch. I use romaine.
Pinto beans - They add body and make this salad a full meal instead of a side. Drained and rinsed; you don't want that can liquid anywhere near your lettuce.
Shredded cheddar - Sharp cheddar pulls more flavor than mild. Pre-shredded works fine here since it's going into a cold salad, not a hot dish where the anti-caking coating would matter.
Ranch dressing - This is the binder. It coats the Doritos and the beef and holds everything together. Use a good bottled ranch or make your own; either works.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Instructions

This comes together fast. Cook the beef, let it cool slightly, then toss everything in one bowl. The only thing that will slow you down is chopping your vegetables.

Cooked ground beef in a cast iron skillet with a wooden spatula resting on the edge, on a white marble surface.

Cook the Ground Beef

In a large skillet over medium-high heat, brown the ground beef for 8 to 10 minutes, breaking it into crumbles as it cooks. You're looking for no more pink and a little browning on some of the pieces; that browning is flavor.

Drain Or Don't Drain?

My personal preference when cooking ground beef is to NOT drain the fat. Fat equals flavor, and I want my recipes to be full of flavor. BUT if you want to drain the fat, do that.

Cooked ground beef with seasoning in a cast iron skillet, stirred with a wooden spoon on a white marble surface.

Season the Beef

Stir in the taco seasoning and water. Let it simmer for 5 minutes until the liquid reduces and the seasoning coats the beef in a thick, saucy layer. You'll see it go from soupy to glossy; that's when it's done. Remove from heat and let it cool for at least 10 minutes before it goes into the salad. Hot beef wilts the lettuce and melts the cheese into a puddle.

A glass bowl filled with separate sections of lettuce, shredded cheese, black olives, red onion, corn, green bell pepper, diced tomato, and pinto beans on a white surface.

Build the Salad Base

In a large mixing bowl, combine the chopped lettuce, drained pinto beans, shredded cheddar, diced tomatoes, corn, red onion, jalapeños, and black olives. Toss it once to distribute everything evenly before you add the beef.

A glass bowl filled with lettuce, orange tortilla chips, seasoned ground beef, and creamy dressing arranged in layers.

Add the Beef, Half the Chips, and Dressing

Add the cooled beef, half the crushed Doritos, and the ranch dressing. Toss gently until everything is coated. The reason you only add half the chips now is simple: the other half go on top and stay crunchy. The chips you toss in will soften slightly from contact with the dressing and beef; that's by design. You get two textures in one bowl.

A bowl of taco salad topped with ground beef, tortilla chips, jalapeños, black olives, red onions, cheddar cheese, corn, tomatoes, lettuce, and a dollop of sour cream.

Garnish and Serve

Top with the remaining Doritos, dollops of sour cream, and fresh cilantro if you're using it. Serve immediately. Lime wedges on the side are not optional in my house.

Did you make this recipe?

Make Ahead Instructions

You can prep everything separately up to a day in advance. Store the cooked beef, chopped vegetables, dressing, and chips in separate containers in the refrigerator. When you're ready to eat, toss it together. This is the move for meal prep or for feeding a crowd without the last-minute scramble.

Storage Tips

Keep your leftovers from going soggy:

This salad does not store well once assembled; the chips go soft and the lettuce weeps. If you know you'll have leftovers, dress and chip individual portions only. Store the undressed components separately in airtight containers in the refrigerator for up to 3 days. Add the Doritos and dressing right before eating.

Taco Tuesday Inspiration!

Taco Stuffed Shells

Frequently asked questions, answers and tips:

Can I use ground turkey instead of ground beef?

Yes. Ground turkey is a lighter option that takes the taco seasoning well. Because turkey has less fat than 80/20 beef, taste it after seasoning and adjust before it goes into the salad; it can need a little extra salt.

Can I make this vegetarian?

Yes. Skip the ground beef and add a second can of beans; black beans and kidney beans both work. My vegetarian daughter pushes hard for plant-based chorizo crumbles instead, and she's not wrong; the smoky spice they add is worth tracking down.

Can I use a different chip?

Nacho Cheese Doritos are the standard here because the flavor is part of the recipe. Cool Ranch Doritos are the most popular swap and they work well; the flavor profile shifts but it's still good. Plain tortilla chips are a neutral option if you want the crunch without the seasoning, but the salad will taste noticeably different.

Do I have to drain the beef?

No. I don't. The fat carries the taco seasoning and adds richness to the salad. If you prefer to drain it, you can; just know the beef will be a little drier and the flavor will be slightly leaner.

How far in advance can I make this?

Cook the beef and chop the vegetables up to a day ahead. Keep everything separate and toss together right before serving. The one thing you should never prep in advance is the assembled salad; once the dressing and chips meet the lettuce, the clock is ticking.

Sarah's Culinary Insight

Letting the beef cool for the full 10 minutes is not optional. I've rushed it and added warm beef directly to the lettuce; the whole bowl goes limp within minutes. Give it the time.
Every time I've made this with pre-dressed chips stirred into the full batch for a party, the chips are soft by the time people serve themselves. Reserve at least half for topping.
The water in the taco seasoning step matters. Skipping it leaves the seasoning powdery and uneven; adding it and letting it simmer creates the saucy coating that clings to the beef. Watch for the glossy finish.
Sharp cheddar over mild every single time. Mild gets lost in a bowl with this much going on.

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.

Get to know me

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Dark Chocolate Pecan Cookies

Craving something rich, chocolatey, and easy to make in under 30 minutes? These Double Dark Chocolate Pecan Drop Cookies are packed with dark cocoa powder and melty chocolate chips, balanced with the crunch of buttery pecans and a chewy texture.

A close-up of chocolate cookies with chocolate chips and nuts, stacked on a patterned cloth next to a plate with more cookies.

Whether you're baking for a holiday tray, a weeknight treat, or a freezer stash, this recipe delivers every time. New to my cookie tray this year will be Biscoff Butter Cookies and candied orange slices.

My favorite cookie with walnuts is the DoubleTree cookies and I love them FRESH and HOT out of the oven. (10,000 pins on Pinterest!)

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Directions

A hand holding a chocolate cookie with a bite taken out, showing nuts inside. More cookies are stacked in the background.

Preheat the Oven

Set your oven to 375°F. Line a 9x13 baking sheet with parchment paper.

creamed butter and sugars in a glass bowl.

Cream the Sugars and Crisco

In a stand mixer with the paddle/beater attachment, cream together the brown sugar, granulated sugar, and Crisco until light and fluffy; about 2 minutes.

Add in eggs and pumpkin and continue mixing until everything is well incorporated.

Add Eggs and Vanilla

Crack in the eggs and pour in the vanilla. Beat until everything is combined and smooth.

Mix the Wet and Dry

Gradually add the dry ingredients to the mixer, about ½ cup at a time. Mix until a soft, chocolatey dough forms.

Add the Chocolate Chips and Pecans

Toss in the dark chocolate chips and chopped pecans. Turn on the paddle for just a few seconds, enough to distribute evenly.

Scoop and Space the Dough

Use a 1-tablespoon cookie scoop to drop dough onto your prepared baking sheet. Leave about 1 inch between each cookie.

Bake

Bake for 8-10 minutes. They should look just slightly underdone in the center, that's perfect!

Twelve chocolate cookies are arranged in rows on a cooling rack, with a patterned cloth and bowls partially visible at the edges.

Carryover Cooking (rest)

Let cookies rest on the pan for 5 minutes to finish baking and set up before transferring to a wire rack.

Did you make this recipe?

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Make Ahead Tips

Want to get ahead on holiday cookie baking? These cookies are perfect for making ahead.

Here's how to ensure they bake up beautifully:

Scoop and freeze: My go-to cookie prep tip is to scoop the dough onto parchment-lined sheets. Freeze until solid, and then store in a zip-top freezer bag for up to 3 months.
Bake from frozen: I add 1-2 minutes to the baking time. Watch for the edges to look set but centers to still appear soft.
Storage after baking: Store baked cookies in an airtight container at room temp for up to 3 days, or freeze baked cookies with parchment between layers.

Frequently asked questions, answers and tips:

Can I use butter instead of Crisco?

Yes, but you'll want to chill your dough for at least an hour before baking to prevent spreading. I also recommend using room temperature butter for best texture.

Why do my cookies look underdone?

That's actually what you want! Pull them from the oven when they still look slightly soft in the center. They'll finish baking as they rest on the hot pan.

Can I make these cookies without pecans?

Absolutely! I leave them out, or swap in chopped walnuts or even dark chocolate chunks for more richness.

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.

Get to know me

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Buffalo Cauliflower Bites

Ready in just 30 minutes, these crispy Buffalo Cauliflower Bites are everything you love about spicy wings without the meat.

Roasted buffalo cauliflower florets coated in a spicy red sauce, served on a white plate with a fork on the side.

Whether you're hosting a game day crowd, looking for a fun appetizer, or just want to shake up your veggie routine, this recipe brings the heat with bold flavor and zero deep frying. My vegetarian daughter loves these because they are oven-baked, ultra-crispy on the edges, and she prefers dunking in ranch vs. blue cheese.

Ingredients:

Buffalo cauliflower starts with a simple lineup: cauliflower florets, hot sauce, garlic powder, butter, and olive oil. You get all the classic flavor of wings, just in veggie form!

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Substitutions

If you're missing a few things, don't worry, you can still get that Buffalo flavor!

Butter: Use vegan butter or coconut oil for a dairy-free version.
Hot sauce: Frank's is classic, but any cayenne-based hot sauce works. Looking to use up the rest of the bottle of Frank's? Make my slow cooker buffalo chicken dip or buffalo chicken dip egg rolls.
Chives: Try green onions or parsley for a similar pop of color.
Dressing: Swap blue cheese for ranch or a dairy-free alternative.

How to make Buffalo Cauliflower Bites

A fork holds a piece of Buffalo Cauliflower Bites on a plate with ranch dipping sauce and chopped chives sprinkled on top.

Prep the Oven and Pan

Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper and lightly spray it with oil to prevent sticking.

Raw cauliflower florets and a few leaves are scattered on a light-colored surface.

Cut the Cauliflower

Cut the cauliflower into evenly sized bite-sized florets.

A white bowl filled with cauliflower florets coated in a reddish-brown sauce, with a spoon resting in the bowl, on a white surface with a white napkin.

Coat the Cauliflower

In a large bowl, whisk together the melted butter, hot sauce, garlic powder, 1 teaspoon of the olive oil, and a pinch of salt and pepper. Add the cauliflower and toss until fully coated.

Buffalo Cauliflower Bites featuring raw cauliflower florets coated in a spicy red sauce are evenly spread on a parchment-lined baking sheet, ready to bake.

Arrange and Bake

Spread the coated florets evenly on the prepared baking sheet. Drizzle with the remaining olive oil. Bake for 20-25 minutes, flipping once halfway through, until golden-brown and crispy on the edges.

A fork holds a roasted Buffalo Cauliflower Bite above a plate with more pieces and a white condiment spoon.

Serve It Up

Sprinkle with chopped chives and serve immediately with your favorite dipping sauce.

Did you make this recipe?

Prep Tip

You can cut and coat the cauliflower up to a day in advance. Store the coated florets in an airtight container in the fridge, then bake just before serving for the best texture.

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Storage Tips

These are best enjoyed fresh, but leftovers can be stored in the fridge for 2-3 days. Reheat in the oven or air fryer to help restore their crispiness-avoid the microwave, as it can make them soggy.

Frequently asked questions, answers and tips:

Can I make these in an air fryer instead of the oven?

Yes! Air fry at 400°F for about 15 minutes, shaking halfway through, until golden and crispy. Watch closely toward the end-some air fryers run hotter than others.

How do I keep them crispy?

Spread the florets out in a single layer and don't overcrowd the pan. A hot oven (450°F) and a light drizzle of oil help the edges crisp up nicely. Reheat leftovers in the oven or air fryer to bring back that crunch.

Why are my cauliflower bites soggy?

Too much sauce or overcrowding the baking sheet can cause steaming instead of roasting. Make sure to spread them out and don't go overboard on the coating.

Can I use frozen cauliflower?

Fresh cauliflower works best. Frozen cauliflower tends to release more moisture and can turn out soft or soggy; even when roasted.

Chef Tip

Oven-Baked Buffalo Cauliflower Bites (Ready in 30 Minutes)

This easy Buffalo cauliflower recipe is baked, not fried-done in 30 minutes and perfect for game day, parties, or a quick meatless snack.

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Course: Side Dish

Cuisine: American

Keyword: Oven-Baked Buffalo Cauliflower Bites

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: servings

Calories: 128

Author: Sarah Mock

Ingredients

▢

1 medium cauliflower
▢ 1 tablespoon Butter melted
▢

¾ Cup Frank's RedHot sauce
▢ 2 Teaspoons Garlic Powder
▢ 2 tablespoon Olive Oil divided
▢ Salt and pepper to taste
▢

Chopped chives for garnish
▢

Blue cheese dressing or ranch for dipping (optional)

Follow Savoring The Good On PinterestFollow @SavoringTheGood or tag #STGRecipes!

Instructions

Prep the Oven and Pan

Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper and lightly spray it with oil to prevent sticking.

Cut and Coat the Cauliflower

Cut the cauliflower into evenly sized bite-sized florets. In a large bowl, whisk together the melted butter, hot sauce, garlic powder, 1 teaspoon of the olive oil, and a pinch of salt and pepper. Add the cauliflower and toss until fully coated.
1 medium cauliflower, 2 Teaspoons Garlic Powder, 1 tablespoon Butter, 2 tablespoon Olive Oil, ¾ Cup Frank's RedHot sauce, Salt and pepper

Arrange and Bake

Spread the coated florets evenly on the prepared baking sheet. Drizzle with the remaining olive oil. Bake for 20-25 minutes, flipping once halfway through, until golden-brown and crispy on the edges.

Serve It Up

Sprinkle with chopped chives and serve immediately with your favorite dipping sauce.
Chopped chives, Blue cheese dressing or ranch

Notes

Substitutes

If you're missing a few things, don’t worry, you can still get that Buffalo flavor!

- Butter: Use vegan butter or coconut oil for a dairy-free version.

- Hot sauce: Frank's is classic, but any cayenne-based hot sauce works.

- Chives: Try green onions or parsley for a similar pop of color.

- Dressing: Swap blue cheese for ranch or a dairy-free alternative.

Want to share when you made this recipe?Follow @SavoringTheGood & tag #STGRecipes!

Nutrition Facts

Oven-Baked Buffalo Cauliflower Bites (Ready in 30 Minutes)

Serving Size

Amount per Serving

Calories

128

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.1

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

1446

Potassium

449

Carbohydrates

Sugar

Protein

* Percent Daily Values are based on a 2000 calorie diet.

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Like this recipe card? Want one for your site?Check out WP Recipe Maker!

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

Pinterest Rachael JELL-O

Apple Cider Fireball Drink Recipe

Ready in just 2 minutes, this cozy fall drink is my go-to cocktail for Halloween parties, Thanksgiving menus, or fireside sipping.

Top-down view of a glass of apple cider with Fireball, garnished with apple slices, rosemary, and a cinnamon stick, surrounded by apples, cinnamon sticks, and star anise.

Sweet, cinnamon-spiced, and easy to make, hot or cold, Fireball Apple Cider is a festive favorite you'll want on repeat all season.

Ingredient notes:

A bottle of Fireball Cinnamon Whisky, a glass jar of amber liquid, two red apples, cinnamon sticks, star anise, and a sprig of rosemary evoke the cozy flavor of apple cider with Fireball on a light background.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Substitutions

You don't need much for this one, but here are a few ways I recommend to mix it up. Keep it festive, but make it your own. This drink is super flexible!

Fireball substitute: Try Jack Daniel's Tennessee Fire or any cinnamon-flavored whiskey.
Non-alcoholic version: Use cinnamon syrup or Red Hots-infused simple syrup instead of Fireball.
Apple cider: Unfiltered is best for rich flavor, but apple juice works in a pinch.
Garnishes: No rosemary? Fresh thyme or a twist of orange peel adds a different aromatic touch.

How to make Apple Cider with Fireball

Choose Your Style

Determine whether you will serve this drink hot or cold. Warm the apple cider gently on the stove or microwave, or add ice to a large glass if you're going the chilled route.

A hand pours a golden liquid from a measuring cup into a glass. Nearby, an apple, cinnamon sticks, and a red patterned cloth hint at cozy apple cider with Fireball.

Pour the Fireball

Add 3 ounces of Fireball whiskey to your glass.

A measuring cup pours a yellow-orange liquid into a glass, surrounded by apples, cinnamon sticks, and a bottle of Fireball whiskey-perfect for making apple cider with Fireball.

Top with Cider

Pour in 7 ounces of apple cider, filling your glass nearly to the top. Stir gently.

Two glasses of apple cider with Fireball, garnished with apple slices and rosemary, are surrounded by red apples, cinnamon sticks, and a red cloth.

Garnish and Serve

If desired, garnish with apple slices, cinnamon sticks, star anise, or a fresh rosemary sprig on top. Sip and enjoy the cozy vibes!

Did you make this recipe?

Make Ahead Instructions

Want to prep a batch for a party? Combine the Fireball and cider in a pitcher or an airtight bottle and keep it in the fridge. It'll stay fresh for about a week. If you're serving it hot, just warm it gently in a pot on the stove before serving.

Garnish Tip

Keep garnishes separate until serving so they stay fresh and crisp.

Storage Tips

Leftovers? Store the mixture in a sealed container in the fridge for up to a week. You can even freeze it for up to 3 months in a freezer-safe container; just leave room in the container for expansion.

Reheating Instructions

Reheat gently if serving hot again, or shake over ice for a quick chilled version.

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Frequently asked questions, answers and tips:

Can I make this in a slow cooker?

Yes! I do this every year at our holiday party. I warm the cider and Fireball in a slow cooker on low. Add garnishes just before serving.

Apple Cider with Fireball

Make this easy apple cider with Fireball in just 2 minutes! Hot or cold, it's your go-to fall cocktail for parties and holidays.

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Print Pin Rate

Course: Cocktails

Cuisine: American

Keyword: Apple cider with fireball

Prep Time: 2

Total Time: 2

Servings: serving

Calories: 254

Author: Sarah Mock

Ingredients

▢ 7 Ounces Apple Cider hot or chilled
▢ 3 Ounces Fireball Whiskey
▢ Red Apple Slices, optional garnish
▢ Cinnamon Sticks optional garnish
▢ Whole Star Anise optional garnish
▢ Fresh Rosemary Sprigs optional garnish

Follow Savoring The Good On PinterestFollow @SavoringTheGood or tag #STGRecipes!

Instructions

If you're having your cider chilled, add ice to your glass before getting started. If you're having it hot, be sure your apple cider is nice and warm.
7 Ounces Apple Cider
Add the Fireball to the glass and top with the apple cider.
3 Ounces Fireball Whiskey
Garnish with red apple slices, cinnamon sticks, whole star anise, and fresh rosemary, if desired, and enjoy!
Red Apple, Cinnamon Sticks, Whole Star Anise, Fresh Rosemary Sprigs

Want to share when you made this recipe?Follow @SavoringTheGood & tag #STGRecipes!

Nutrition Facts

Apple Cider with Fireball

Serving Size

Amount per Serving

Calories

254

% Daily Value*

Sodium

Potassium

146

Carbohydrates

Sugar

* Percent Daily Values are based on a 2000 calorie diet.

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Like this recipe card? Want one for your site?Check out WP Recipe Maker!

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

Pinterest Rachael JELL-O

Easy Onion Soup Mix Recipe

Made with just 5 pantry ingredients and ready in under 2 minutes, this DIY onion soup mix is a budget-friendly, flavorful substitute for the store-bought packets.

A glass jar filled with Onion Soup Mix sits on a white surface, with a wooden spoon inside the jar and an unpeeled onion nearby.

It's perfect for making French onion dip, seasoning roasts and casseroles, or adding instant savory depth to soups and slow cooker meals. Plus, you can control the ingredients-no added fillers, and it stores beautifully for months!

Onion Soup Mix Ingredient:

This homemade onion soup mix is your secret for when a recipe calls for that little packet you forgot to buy. With just a few pantry staples, you can whip up a flavorful blend that's perfect for dips, soups, or seasoning a roast.

Five small containers hold dried minced onion, black pepper, salt, celery seed, and garlic powder-classic ingredients for a homemade Onion Soup Mix-arranged on a white surface with a patterned cloth, spoon, and whisk nearby.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Substitutions

Don't stress if you're missing an ingredient-this mix is flexible! These swaps will still give you that classic savory flavor:

Beef Bouillon Powder - Use crushed bouillon cubes or beef base paste (like Better Than Bouillon) adjusted for dryness.
White Sugar - Swap with brown sugar or skip entirely for a slightly less sweet blend.
Celery Seed - Optional, but celery salt can be used in a pinch-just reduce other salt sources.
Dried Minced Onion - Finely chopped dehydrated onion flakes work just as well.

Can I make this without beef bouillon (for a vegetarian version)?

To make a vegetarian version, substitute the beef bouillon powder with vegetable bouillon powder or mushroom powder for a rich, umami depth. You can also try nutritional yeast/salt/onion powder as a DIY base, although the flavor will be milder than the original.

How to make onion soup mix (Lipton Copycat)

If you've ever run out of Lipton onion soup mix mid-recipe, this homemade version is here to save the day.

A white bowl filled with dried minced onion, onion powder, garlic powder, salt, pepper, and other spices-perfect for homemade Onion Soup Mix-sits on a white surface with a gray patterned cloth nearby.

Combine the Ingredients

In a small mixing bowl, add the dried minced onion, beef bouillon powder, onion powder, celery seed, and sugar.

A mixing bowl filled with dried minced onions, spices, and Onion Soup Mix sits beside a whisk, two measuring spoons, and small bowls of seasonings on a white surface.

Mix Well

Use a spoon or small whisk to stir everything together until well combined. Make sure there are no clumps of bouillon powder.

A glass jar filled with dried minced onions, perfect for making onion soup mix, sits on a white surface next to measuring spoons, a small bowl of spices, and a patterned cloth.

Store for Later

Transfer the mix to an airtight container or small jar. Label it and keep in your pantry for up to 6 months.

Portion Tip

Portion it into small jars or zip-top bags. Label with the date and portion size (2 tablespoons = 1 packet)

Did you make this recipe?

Storage Tips

Keep it in an airtight jar or container at room temperature. Avoid moisture and humidity, which can cause clumping or spoilage.

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Frequently asked questions, answers and tips:

How to stop clumping.

Clumping is caused by humidity and is more common in southern states and more humid locations. Always use an airtight container and add a silica packet if needed.

How much homemade mix equals one Lipton packet?

Use 2 tablespoons of this homemade onion soup mix to replace one standard Lipton packet (which typically weighs between 0.87 oz to 1 oz). This measurement works well in dips, roasts and soups.

A glass jar filled with Onion Soup Mix, with a wooden spoon scooping some out; an onion sits nearby.

Homemade Onion Soup Mix (5 Ingredients)

Easy homemade onion soup mix recipe-ready in 2 minutes with pantry staples.

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Course: Ingredients

Cuisine: American

Keyword: onion soup mix

Prep Time: 2

Total Time: 2

Servings: servings

Calories: 38

Author: Sarah Mock

Ingredients

Follow Savoring The Good On PinterestFollow @SavoringTheGood or tag #STGRecipes!

Instructions

Combine all ingredients in a small mixing bowl and stir until thoroughly combined.
¾ Cup Dried Onion Flakes, ⅓ Cup Beef Bouillon Powder, 1 Tablespoon Onion Powder, ¼ Teaspoon celery seed, ¼ Teaspoon Sugar
Store in an airtight container in the pantry for up to 6 months.

Notes

Want to share when you made this recipe?Follow @SavoringTheGood & tag #STGRecipes!

Nutrition Facts

Homemade Onion Soup Mix (5 Ingredients)

Serving Size

2 T

Amount per Serving

Calories

% Daily Value*

Fat

Saturated Fat

0.4

Polyunsaturated Fat

0.04

Monounsaturated Fat

0.3

Cholesterol

Sodium

2280

Potassium

123

Carbohydrates

Sugar

Protein

* Percent Daily Values are based on a 2000 calorie diet.

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Like this recipe card? Want one for your site?Check out WP Recipe Maker!

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

Pinterest Rachael JELL-O

Caramelized Onion Dip with Bacon

Ready in just over an hour, this hot, cheesy dip is loaded with caramelized onions, crispy bacon, and creamy, melty goodness. Perfect for game day or holiday spreads.

A baked casserole topped with melted cheddar cheese and pieces of bacon is shown in a rectangular dish on a wooden table. Toasted bread slices and a bowl of caramelized onion dip are in the background.

Be sure to add my chipped beef dip and my rotel dip to your hot dip appetizer list. Grab your slow cooker and add my recipe for Crock Pot Cowboy Soup to your game day menu!

Ingredients needed:

This is no ordinary onion dip. The combination of caramelized onions, crispy bacon, herbs, and creamy cheeses makes this dip totally irresistible.

Ingredients for caramelized onion dip arranged on a wooden surface include bacon, onions, shredded cheeses, cream cheese, sour cream, mayonnaise, brown sugar, Worcestershire sauce, and fresh herbs.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Substitutions

Don't worry if you don't have everything on hand-this dip is flexible!

Bacon: Turkey bacon or plant-based bacon for a lighter or vegetarian option (skip entirely for a meatless version).
Cream cheese : Greek yogurt or Neufchâtel for a lighter option.
Cheddar + Mozzarella: Swap with Colby Jack, Monterey Jack, Gruyère, or Swiss.
Sour cream: Plain Greek yogurt works great here.
Worcestershire: Use soy sauce with a splash of vinegar and a pinch of sugar if needed.

How to make caramelized onion dip with bacon

Chopped bacon pieces frying in a stainless steel skillet with bubbling grease, stirred by a wooden spoon on a stovetop.

Cook the Bacon

In a large skillet, cook the bacon over medium heat until crispy. Remove to a paper towel-lined plate and crumble once cooled. Remove and reserve the bacon fat to be used for the next step.

Chopped onions cooking in a pan with herbs and a wooden spoon, on a stovetop.

Caramelize the Onions

Add the sliced onions, thyme, and rosemary to the bacon fat in the pan.

Herb Tip

Tie the thyme and rosemary with cotton kitchen string so it can easily be fished out after caramelizing the onions.

Chopped onions and herbs sautéing and browning in a stainless steel pan with a wooden spoon on a stovetop.

Caramelize the Onions

Cook slowly over medium-low heat for about 35-45 minutes, stirring occasionally, until the onions are deeply golden and soft.

A small portion of cooked greens and possibly meat sits on a blue ceramic dish, with two white bowls in the background on a dark surface.

Remove the herb bundle

Chopped onions sautéing in a pan with brown sugar, butter, and herbs, stirred with a wooden spoon on a stovetop.

Add Garlic & Flavor

Stir in the brown sugar, minced garlic, and Worcestershire sauce. Cook for 2-3 more minutes, letting everything get jammy and fragrant.

A beige rectangular baking dish filled with an unbaked, creamy caramelized onion dip mixture-speckled with visible bits of vegetables and possibly bacon-rests on a wooden surface.

Mix the Base

In a large mixing bowl, combine the softened cream cheese, sour cream, and mayo.
Stir until smooth and creamy.
Fold in the shredded cheddar, mozzarella, and the caramelized onion mixture.
Mix until well combined, then stir in most of the crumbled bacon (save a little for topping).

A rectangular baking dish filled with a creamy caramelized onion dip mixture, topped with shredded cheddar cheese and chopped cooked bacon, sits on a wooden surface.

Bake the Dip

Spread the dip mixture into a greased baking dish. Sprinkle your reserved cheddar cheese and reserved crispy bacon over the top.

Bake at 375°F (190°C) for 20-25 minutes, or until hot and bubbly with golden, melty cheese on top.

A baked casserole topped with melted cheddar cheese and crumbled bacon sits in a rectangular dish on a wooden table, reminiscent of caramelized onion dip, with a plate of toast and a knife in the background.

Serve

Serve hot with chips, crostini, or fresh veggies.

Make Ahead Tip

Assemble the dip, cover tightly, and refrigerate up to 2 days in advance. Let it sit at room temp 30 minutes before baking.

A buffet table with assorted appetizers, including sliders, bruschetta, skewers, shrimp, and vegetable cups, arranged neatly on wooden boards and trays.

How Many Appetizers Per Person?

Use my guide will help you nail the numbers every time.

Appetizers Per Person?

Did you make this recipe?

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Frequently asked questions, answers and tips:

What kind of onions are best?

Yellow onions are ideal for caramelizing, but white or sweet onions work too.

Can I serve this cold?

It's best served warm, but leftovers are still tasty chilled or spread on toast. Just ask my dad!

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

Pinterest Rachael JELL-O

Cincinnati Chili Crock Pot Recipe (5-Way Style!)

If you've ever visited Ohio or heard someone rave about "Skyline Chili," you know that Cincinnati chili is not your average bowl of beef and beans. This version is slow-cooked to perfection in a Crock Pot and served over spaghetti with cheese, onions, beans, and crackers if you're going full 5-way!

A plate of spaghetti topped with Cincinnati chili crockpot style, shredded cheddar cheese, chopped onions, and accompanied by oyster crackers, with a fork and napkin on the side.

This recipe is straight from the church cookbook submitted by Vonda Moon. They are originally from Cincinnati are so this is as close to authentic as I can share with you. Looking for a milder beanless chili? Check out the one my son loves. Have a second slow cooker looking to be used? Toss in ingredients for my Cheesy Potato Soup or Crock Pot Cowboy Soup and your family will be coming back for seconds.

This is our annual New Year's Day meal!

- Vonda Moon

Ingredient needed:

This slow-cooked Cincinnati chili is full of warm spices and perfect for serving over spaghetti with all your favorite chili toppings.

Various chili ingredients arranged on a rustic wooden table, including ground beef, an onion, spices, bay leaves, water, diced tomatoes, Worcestershire sauce-perfect for making Cincinnati chili in your crockpot.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Substitutions

Don't worry if you're missing something-these swaps still get you that iconic chili flavor.

Ground turkey can replace beef for a leaner version.
Tomato sauce (1½ cups) can be subbed for diced tomatoes if you want a smoother sauce.
Apple cider vinegar can stand in for white vinegar.
No allspice? Try a mix of nutmeg + cloves (¼ teaspoon each).
Gluten-free? Use GF pasta and skip the crackers.

How to make Cincinnati Chili in the slow cooker

Unlike traditional chunky chili, this Midwestern classic is thinner, spiced with warm flavors like cinnamon and allspice, and served over spaghetti. Yes, spaghetti! And thanks to your Crock Pot, it's also incredibly easy to make at home.

A slow cooker filled with ground meat, diced tomatoes, and chopped onions sits on a wooden surface, ingredients uncooked and unmixed.

Build the Base

Place the ground beef, chopped onions, diced tomatoes and water in your slow cooker insert. No need to brown the meat first! This method keeps the texture tender and classic.

A slow cooker filled with ground meat, diced onions, canned tomatoes, bay leaves, and various spices on a wooden surface.

Add the Flavor

Stir in the vinegar, Worcestershire sauce, and all the spices, including the bay leaves. Mix well to break up any clumps of beef.

A slow cooker filled with a mixture of ground meat, chopped onions, tomatoes, and sauce, with a gray spoon resting inside.

Slow Cook It

Cover and cook on high for 4 hours or low for 6-8 hours, until the beef is cooked through and flavors have melded beautifully.

A slow cooker filled with brown, chunky broth sits on a wooden surface, with a black ladle resting inside and a bowl of orange liquid nearby.

Finish It Off

Skim off any excess fat from the top. If desired, remove some of the liquid for a thicker sauce.

Serve with Toppings

Spoon hot chili over a bed of cooked spaghetti and layer on the toppings:

2-Way: Spaghetti + chili
3-Way: Add shredded cheddar
4-Way: Add chopped onions or beans
5-Way: Add both onions and beans

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Flavor Bonus!

Serve with oyster crackers for crunch! It may sound a bit odd but I LOVE my chili with seasoned Oyster Crackers!

Make-Ahead Tips

Planning for a party or busy weeknight? This chili gets better with time!

You can make the chili 1-2 days in advance. Let it cool completely, then refrigerate in an airtight container. Reheat gently on the stove or in a slow cooker on warm. Wait to cook the spaghetti and prep toppings until ready to serve.

A cast iron skillet filled with cooked chili, resting on a countertop with a striped kitchen towel nearby.

Need a Side?

Sides For Chili

Sides for Chili

Storage Tips

This recipe stores and freezes beautifully-hello, easy meal prep!

Fridge: Store chili and toppings separately for best texture. Keep in airtight containers for up to 4 days.
Freezer: Freeze just the chili (no pasta or cheese) in freezer bags or containers for up to 3 months. Thaw overnight in the fridge and reheat gently.

A hand uses a teal ladle to serve macaroni and cheese from a pot. Overlaid text highlights features: extensive food safety testing, dishwasher safe, and compatible with Souper Cubes for convenient 1 Cup food storage.

Souper Cubes

1 cup portions!

Perfect for freezing leftovers.(As seen on Shark Tank.)

Purchase

Frequently asked questions, answers and tips:

The chili is too watery.

Tip: remove some liquid after cooking.

My beef clumped together.

Break it up well when mixing in raw ground beef with the water.

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.

Get to know me

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Ranch Oyster Crackers

These savory, crunchy ranch oyster crackers are one of those nostalgic snacks that disappear fast - perfect for parties, road trips, or after-school munching.

A teal bowl filled with seasoned oyster crackers sits on a wooden table, with more crackers scattered on a baking tray in the background.

Made with just a handful of pantry ingredients, they bake up in 20 minutes-and they've become one of my favorite late-night cravings! These crackers were the inspiration for my Seasoned Cheez-Its, which have over 80,000 shares on Pinterest!

Ingredient needed:

Simple, bold flavors are what make this recipe one of my top recipes. Everything here is pantry-friendly and quick to mix together.

A bag of oyster crackers, a packet of ranch seasoning, a bowl of oil, and three spice jars are arranged on a wooden surface.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

No packet? No problem!

Use 3 tablespoons of homemade ranch seasoning if preferred.

How to make Seasoned Oyster Crackers

Let's get these crackers baked and seasoned to perfection!

Preheat oven to 325

Combine oil and the seasoning

In a medium bowl, combine the oil, seasoning packet, lemon pepper, dill weed and garlic powder. (The oil will look slightly creamy from the ranch powder.)

A blue bowl filled with seasoned oyster crackers being mixed with a wooden spoon on a wooden surface.

Stir to combine

Add the oyster crackers to the bowl and stir to combine being sure to coat all the crackers thoroughly.

Want More Flavor?

Let the crackers soak up the seasoned oil before baking. Rest them for 30 minutes, stirring every 10 minutes to help the seasoning absorb evenly.

A baking sheet filled with seasoned oyster crackers spread out evenly on a wooden surface.

Bake

Spread the crackers on a rimmed baking sheet pan and bake for 20 minutes. Stir halfway through to ensure proper baking.

Cool and store

Cool completely before storing in an air-tight container.

Did you make this recipe?

Storage Tips

This snack is perfect for prepping ahead! You can make these up to 5 days in advance. Once cooled, store them in an airtight container or zip-top bag at room temperature. No need to refrigerate; just keep them dry and sealed to maintain crunch.

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Frequently asked questions, answers and tips:

Can I use a different kind of cracker besides oyster crackers?

Yes! If you don't have oyster crackers, mini saltines or broken-up pretzel bites work well. Just make sure whatever you use is bite-sized and can hold up to the oil and baking process without going soggy.

Can I make these in an air fryer?

Technically, yes...if your air fryer has a large enough basket. Use a low setting (around 300°F), stir every 5 minutes, and keep an eye on them. The total cook time will be shorter, likely 10-15 minutes.

How do I keep the seasoning from clumping?

If your seasoning mix is clumping, whisk it thoroughly into the oil before adding the crackers. You can also sift the ranch packet and spices together first to break up any dry clumps.

Ranch Oyster Crackers (Using 14 Ounce Box of Crackers)

Baked oyster crackers tossed in zesty ranch seasoning and dill-simple, savory, and so snackable.

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Course: Snack

Cuisine: American

Keyword: Seasoned Oyster Crackers

Prep Time: 3

Cook Time: 20

Servings: servings

Calories: 1

Author: Sarah Mock

Ingredients

▢ ⅔ Cup Vegetable Oil
▢ 1 packet Hidden Valley Ranch Dressing Packet
▢

¼ Teaspoon Lemon Pepper
▢

2 Teaspoons Dill Weed dried
▢ ¼ Teaspoon Garlic Powder
▢

1 box Oyster Crackers 14-ounce package

Follow Savoring The Good On PinterestFollow @SavoringTheGood or tag #STGRecipes!

Instructions

Preheat oven to 325.
In a medium bowl combine the oil, ranch dressing packet, lemon pepper, dill weed, garlic powder. Stir until well combined.
⅔ Cup Vegetable Oil, 1 packet Hidden Valley Ranch Dressing Packet, ¼ Teaspoon Lemon Pepper, 2 Teaspoons Dill Weed, ¼ Teaspoon Garlic Powder
Add the oyster crackers to the bowl and stir to completely coat the crackers.
1 box Oyster Crackers
Arrange the crackers on a rimmed baking sheet and bake for 20 minutes, stirring halfway through the baking.
Cool completely before storing in an air tight container.

Notes

A note about the crackers and the oil.

My original recipe called for a 16-ounce box/bag of oyster crackers and ¾ cup of oil.
I am no longer able to find the 16-ounce package in my area. I have adjusted the recipe to accommodate the smaller size. (14 ounces crackers & ⅔ cup oil)

Take note of the size of the oyster cracker package and adjust your recipe accordingly.

Want to share when you made this recipe?Follow @SavoringTheGood & tag #STGRecipes!

Nutrition Facts

Ranch Oyster Crackers (Using 14 Ounce Box of Crackers)

Serving Size

0.25 cup

Amount per Serving

Calories

% Daily Value*

Fat

0.01

Saturated Fat

0.002

Polyunsaturated Fat

0.003

Monounsaturated Fat

0.001

Sodium

Potassium

Carbohydrates

0.1

Sugar

0.002

Protein

0.02

* Percent Daily Values are based on a 2000 calorie diet.

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Like this recipe card? Want one for your site?Check out WP Recipe Maker!

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

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Best Overall Substitutes for Amaretto

Ran out of amaretto? Whether you're mixing cocktails, baking a cake, or whipping up a sauce, these amaretto substitutes will help you save the dish without sacrificing flavor. Some are boozy, others are not-but all offer that signature almondy sweetness we love about amaretto.

Two glasses filled with a dark brown liquid and ice cubes on a wooden surface, surrounded by whole almonds.

Each option below is broken down by flavor, best uses, and how to make or use it. But first, here's a quick comparison to help you pick the best match:

Amaretto Substitute Comparison Table

Substitute	Alcoholic?	Key Flavor	Best For
Almon Extract & Simple Syrup	No	Pure almond, sweet	Baking, mocktails
Disaronno	Yes	Almond, apricot, vanilla	Cocktails, desserts
Frangelico	Yes	Hazelnut, cocoa, vanilla	Rich desserts, hot drinks
Kahlúa + Almond Extract	Yes	Coffee + almond	Tiramisu, creamy drinks
Homemade Almond Syrup	No	Customizable almond	Glazes, coffees, baking

1. Almond Extract + Simple Syrup (Non-Alcoholic)

A 2 fl oz (59 mL) bottle of pure almond extract with a brown cap and bilingual English and French labeling.

If you want the almond flavor without the booze, this pantry-friendly option is your best bet. It mimics the nutty-sweet essence of amaretto and works in everything from cookies to mocktails.

Flavor & Consistency: Almond-forward and sweet, with a thin liquid texture.

How to Make One Cup:

Mix 1 teaspoon almond extract with ¾ cup simple syrup (1:1 sugar and water, dissolved and cooled).

Cautions:

Too strong? Add more syrup.
Too sweet? Dial back the syrup or add a pinch of lemon juice.

Best Uses:

Baked goods (cookies, cakes).
Non-alcoholic drinks.
Dessert glazes or drizzles.

2. Disaronno

This is the iconic amaretto brand-and the perfect swap if you just need more of what you're out of. Sweet, nutty, and complex, Disaronno delivers that marzipan magic with ease.

Substitution Ratio:

1:1 for any recipe calling for amaretto.

Flavor & Consistency:
Classic almond with apricot and vanilla; thick and syrupy.

Tips:

Too sweet? Use slightly less in delicate desserts.
Too strong? Dilute with juice or water.

Best Uses:

Cocktails (Amaretto Sour, Godfather).
Tiramisu, cakes, ice cream.
Sauces and glazes.

3. Frangelico

A hazelnut liqueur from Italy, Frangelico has its own charm. While it doesn't taste exactly like amaretto, it brings similar warmth and richness, especially in creamy or chocolatey dishes.

Flavor & Consistency:
Hazelnut, cocoa, and vanilla; smooth but less syrupy.

Substitution Ratio:

Use 1:1, or slightly less if you want a subtler nut flavor.

Tips:

Want balance? Pair it with citrus or chocolate.
Overpowering? Cut with a bit of cream or milk in desserts.

Best Uses:

Brownies, chocolate cake.
Coffee drinks or hot chocolate.
Unique cocktail twists.

4. Kahlúa + Almond Extract

A hand holding a glass of dark iced coffee with a straw in a bright, blurred indoor setting.

This combo pairs coffee's boldness with almond's sweetness-perfect for desserts and drinks that welcome a little roasted depth.

Flavor & Consistency:
Coffee-rich with almond aroma; thick and syrupy.

How to Make This Substitute:

Mix ¾ cup Kahlúa with 1 teaspoon almond extract.

Common Pitfalls:

Too coffee-heavy? Use less Kahlúa.
Artificial almond taste? Use high-quality extract and measure carefully.

Best Uses:

Tiramisu or custards.
Creamy cocktails.
Chocolate sauces or glazes.

5. Homemade Almond Syrup (Non-Alcoholic)

Want a fully alcohol-free, customizable alternative? This syrup is easy to make and keeps well in the fridge. Perfect for flavoring coffee or drizzling over sweets.

Flavor & Consistency:
Sweet almond with a thick, pourable texture.

How to Make One Cup:
1 cup sugar + 1 cup water (simmered until dissolved)
Remove from heat and stir in 2 teaspoons almond extract. Cool and refrigerate.

How to Make One Cup:

1 cup sugar + 1 cup water (simmered until dissolved)
Remove from heat and stir in 2 teaspoons almond extract.
Cool and refrigerate.
Keep up to 5 days in the refrigerator.

Tips:

Too thick? Thin with a splash of water.
Too weak or strong? Adjust extract next time.

Best Uses:

Coffee and mocktails.
Pancakes, ice cream, fruit.
Brushing onto cake layers for moisture

Don't let an empty amaretto bottle hold you back. Whether you want something boozy, booze-free, store-bought, or DIY, there's a flavorful stand-in for every situation. Choose what works best for your recipe-and maybe even discover a new favorite in the process.

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

Pinterest Rachael JELL-O

Frito Pie Recipe

Fritos Chili Pie is one of those retro comfort meals that never gets old! Layers of crunchy chips, hearty chili, and melty cheddar cheese are so delicious when you serve it up in a casserole dish or build individual bowls.

A bowl of chili pie topped with onions, cheese, and Fritos chips sits on a plate surrounded by more Fritos, with a spoon and a partially opened chip bag in the background.

If you grew up loving chili and corn chips, this recipe is going to take you straight back. Grab your slow cooker and add my recipe for Crock Pot Cowboy Soup to your game day menu!

Ingredients:

Simple ingredients, big flavor! This chili pie recipe keeps it easy with pantry staples and a whole lot of cheesy goodness.

Toppings

Here are some suggestions for toppings if you want to go beyond the classic cheese.

Classic Favorites:

Sour cream - cool and creamy to balance the spice.
Diced red or white onion - adds crunch and zing.
Sliced jalapeños - fresh or pickled for a spicy kick.
Shredded lettuce - for a taco-salad-style crunch.
Chopped fresh tomatoes - adds freshness and color.
Diced avocado or guacamole - creamy and rich.
Extra shredded cheese - cheddar, Monterey Jack, or a Mexican blend.

Creative Add-Ons:

Hot sauce - your favorite brand for extra heat.
Crumbled queso fresco - mild, salty cheese that melts slightly.
Corn salsa or black bean salsa - for a Tex-Mex twist.
Green onions - milder than raw onion, great for color.
Cilantro leaves - fresh and herby (optional if you're team "yes cilantro").
Lime wedges - a squeeze of lime brightens the whole dish.
Crushed tortilla chips - mix textures with different crunch.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Substitutions

Need to make a swap? Here are a few easy ingredient substitutes that work just as well.

Kidney beans - Black beans or pinto beans.
Ground beef - Ground turkey or plant-based crumbles.
Rotel - Use plain diced tomatoes + a tablespoon of salsa.
Diced chilies - Leave out for less spice, or sub with chopped jalapeños.
Cheddar cheese - Use Monterey Jack, Colby Jack, or a Mexican blend.
Fritos - Try tortilla chips or corn chips if Fritos aren't available.

Can canned chili be used?

Absolutely! If you have a favorite chili that comes in a can, use it! I am providing a homemade chili option for those who want it. Use what you love.

How to make Fritos Chili Pie

This is a great beginner-friendly dinner that comes together quickly. These step-by-step photos will walk you through exactly how to make this nostalgic recipe.

Cooked ground beef in a cast iron skillet with a wooden spoon, ready for your next chili pie Fritos creation, placed on a rustic wooden surface.

Cook the Ground Beef

In a large skillet or Dutch oven, cook the ground beef over medium heat until the beef is browned and cooked through. Keep the rendered fat in the pan.

Ground beef, chopped onions, and minced garlic cooking in a cast iron skillet on a wooden surface, with a wooden spoon resting in the pan.

Add onions and garlic

In the rendered fat, sauté the garlic and the onions until soft.

A cast iron skillet with cooked ground beef, diced onions, tomato paste, spices, and a wooden spoon on a rustic wooden surface.

Wake up the flavors

Make a well in the meat and heat the tomato paste and the seasonings.

A cast iron skillet filled with cooked ground meat and sauce, with a wooden spoon resting inside, sits on a weathered wooden surface.

Stir to combine

Stir the browned beef with warmed tomato paste and seasoning until fully combined.

A cast iron skillet on a wooden surface filled with cooked ground meat, diced green chiles, kidney beans, and chopped tomatoes being mixed with a wooden spoon.

Add beans and tomatoes

Add the drained beans, rotel tomatoes and diced chilis.

A cast iron skillet filled with chili made of ground beef, kidney beans, and tomato sauce, with a wooden spoon resting inside, on a rustic wooden surface.

Simmer

Reduce the heat to medium-low and let the chili simmer uncovered for 15 minutes, stirring occasionally. This thickens the mixture and deepens the flavor. If you feel the chili is getting too thick, add the water.

Assemble the Chili Pie

Pour the Fritos onto a serving dish (or divide into individual bowls). Spoon the hot chili over the chips, then sprinkle with shredded cheddar cheese.

Did you make this recipe?

3 Ways To Serve Chili Pie With Fritos

I serve Frito pie 3 different ways. Depending on weather I am making this meal to be eaten on the go, family style or as an individual portion.

Walking taco style

Using individual bags of Fritos (the ones you would use in packed lunches), open the bag and give the chips a squeeze to lipghtly crush them.
Portion out the chili into the bag.
Top with shredded cheddar cheese and any toppings you would like.

Family Style

A cast iron skillet filled with chili pie fritos, topped with melted cheese, chopped onions, and Fritos corn chips, with a Fritos bag and a cloth napkin nearby on a wooden table.

Move the chili to the center of the pan and surround it with fritos.
Top with cheese and other garnishes beore serving.

Individual Portions

In a bowl place a handful of Frito chips.
Top with your homemade chili and garnishes.

Storage Tips

Have leftovers? Here's how to keep them tasty.

Chili only: Store in an airtight container in the fridge for up to 4 days. Reheat on the stove or microwave until hot.
Fritos + chili: If already combined, the chips will get soft-but you can still reheat and enjoy.
Freezing: Freeze the chili portion only (no chips or cheese). Thaw overnight and reheat before serving with fresh chips.

Make-Ahead Tips

Want to prep ahead? This dish is super make-ahead friendly with just a couple of tweaks.

Make the chili up to 2 days in advance and store it in the fridge.
Reheat the chili before serving and then assemble over fresh Fritos.
Don't add chips or cheese until ready to serve to prevent sogginess.

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

Pinterest Rachael JELL-O

Banana Cake Recipe

Banana cake is a soft, moist, bakery-style dessert made with ripe bananas, yellow cake mix, and banana cream pudding. The whole thing bakes in a bundt pan with a brown sugar and butter layer on the bottom that flips into a sticky, caramelized banana topping. Start to finish, you are looking at about an hour.

Those overripe bananas sitting on your counter are exactly what this recipe wants; the darker the peel, the sweeter and more flavorful your cake will be.

A close-up of a glazed bundt cake topped with caramelized banana slices, displayed on a white plate.

If you decide to add some chopped nuts, read up on how to toast pecans for the maximum flavor. I also have a whole collection of ice cream maker recipes for you to check out.

Ingredient:

You'll need a golden butter cake mix and banana cream pudding to punch up the banana flavor, plus fresh bananas for natural sweetness and a gooey upside-down topping.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Substitutions

Missing an ingredient? Here are a few swaps that still work:

Cake mix: Yellow cake mix or vanilla cake mix can work in a pinch.
Banana cream pudding: Use instant vanilla pudding and add ½ teaspoon banana extract if needed.
Vegetable oil: Melted butter, canola oil or unsweetened applesauce also works.
Fresh bananas: You can use thawed frozen bananas for the batter, but use fresh slices for the topping.

Can I add nuts or chocolate?

Yes! Stir ½ cup chopped walnuts, pecans, or mini chocolate chips into the batter before baking if you want some extra texture or richness.

How to make banana cake using a box mix

If you love banana bread, try this banana cake using cake mix.

A close-up of a banana upside-down bundt cake with caramelized banana slices on top, served on a plate; fresh bananas are visible in the background.

Preheat oven to 350°F (177°C)

Grease your bundt pan generously with nonstick spray or coat with butter and dust with flour.

A glass bowl with eggs, flour, cinnamon, and milk surrounded by bananas and small bowls of ingredients on a white surface.

Make the Banana Cake Batter

Mash 2 bananas in a large mixing bowl.
Add cake mix, pudding mix, 1 teaspoon cinnamon, eggs, milk, and oil.
Beat with a hand mixer until smooth.
Set aside.

A glass bowl with brown sugar, melted butter, and cinnamon surrounded by bananas and other baking ingredients on a white surface.

Mix the Brown Sugar Topping

Melt the butter, then stir in brown sugar and the remaining teaspoon of cinnamon.

Sliced bananas arranged in a bundt pan with caramel sauce, ready to be baked.

Layer in the Pan

Pour the brown sugar mixture into the bundt pan and spread evenly.
Layer sliced bananas on top, overlapping slightly for full coverage.

A bundt pan filled with banana cake batter is surrounded by bananas, brown sugar, oil, and a white liquid in small bowls, ready for baking.

Add the Batter

Gently pour the cake batter over the bananas and smooth the top. Try not to shift the banana layer.

Bake

Bake for about 40 minutes. A toothpick should come out with a few moist crumbs.

Cool and Invert

Let the cake rest for 10-15 minutes, then carefully invert it onto a plate. That caramelized banana topping should release beautifully.

Make-Ahead Tip

Bake your cake the night before, let it cool, and store it (covered) in the fridge. When ready to serve, let it sit at room temperature for 30 minutes

Did you make this recipe?

Storage Tips

Store leftover cake in an airtight container in the fridge for up to 4 days. It's best enjoyed cold or at room temp. If freezing, wrap individual slices in plastic wrap and foil, then store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Frequently asked questions, answers and tips:

Can I use frozen bananas?

Yes but for the cake batter portion only. Thawed bananas work well when mashed into the mix. For the banana slices layered in the bottom of the bundt pan, use fresh bananas so they caramelize in the brown sugar and hold their shape.

Do I need to use a bundt pan?

I highly recommend using a fluted bundt pan. The bundt shape helps with the signature flip and gives the cake that beautiful upside-down presentation. A tube pan can also be an option but don't use one that comes in 2 parts. There will be a leak of the brown sugar topping. A 9x13 pan can work, but you will need to adjust the baking time.

Why did some of the brown sugar topping stick?

Totally normal. Some of the buttery sugar mix may cling to the pan, especially if it has cooled too long and if the pan did not get sprayed enough when preparing. Just spoon any stuck bits out and gently press them back onto the top of the cake while it's still warm.

A banana cake using cake mix is topped with caramelized banana slices and sits on a plate, with fresh bananas and a bowl of brown sugar in the background.

Banana Cake Recipe Made with Cake Mix

This banana cake using cake mix and banana pudding is rich, soft, and topped with caramelized bananas. An easy dessert for banana lovers!

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Course: Dessert

Cuisine: American

Keyword: banana cake with cake mix

Prep Time: 15

Cook Time: 37

Total Time: 52

Servings: slices

Calories: 181

Author: Sarah Mock

Ingredients

▢

4 Bananas Ripe and small.
▢

1 15.25 ounce Box Golden Butter Cake Mix 15.25 ounces
▢

1 3.4 ounces Box Banana Cream Pudding 3.4 ounces
▢ ½ Cup Whole Milk
▢ ⅓ Cup Vegetable Oil
▢ 3 Eggs
▢ 2 Teaspoons Ground Cinnamon divided

Topping

▢ ½ Cup Butter ½ cup
▢ 1 Cup Brown Sugar packed

Follow Savoring The Good On PinterestFollow @SavoringTheGood or tag #STGRecipes!

Instructions

Preheat the oven to 350 degrees fahrenheit.
Peel two of the bananas and place them in the bottom of a large mixing bowl. Using a fork, smash them until they have no large chunks.
4 Bananas
Add the cake mix, pudding mix, 1 teaspoon ground cinnamon, the eggs, the milk, and the oil to the bowl with the mashed banana.
1 15.25 ounce Box Golden Butter Cake Mix, 1 3.4 ounces Box Banana Cream Pudding, ½ Cup Whole Milk, 3 Eggs, 2 Teaspoons Ground Cinnamon, ⅓ Cup Vegetable Oil
Using a hand mixer, beat until well mixed. Set aside.
Place the butter in a small bowl and microwave for a minute or until fully melted.
½ Cup Butter
Add the brown sugar and the remaining teaspoon of cinnamon to the melted butter and mix until thoroughly combined.
1 Cup Brown Sugar
Spray a standard bundt pan with nonstick cooking spray right before placing the brown sugar mixture in the bottom. Spread evenly.
Peel and slice the two remaining bananas. Place the banana slices in the brown sugar mixture in the bottom of the pan, covering the bottom in only one layer of bananas that slightly overlap in the middle.
Gently pour the cake batter over the top of the bananas and brown sugar. Make sure the cake batter is sitting evenly.
Bake for 40 minutes at 350 degrees fahrenheit, or until a toothpick inserted into the middle comes out with a moist or slightly sticky crumb.
Remove from the oven and let rest for 5 minutes before gently inverting the cake onto a serving tray or large plate. Slice, serve, and enjoy!

Notes

Missing an ingredient? Here are a few swaps that still work:

Cake mix: Yellow cake mix or vanilla cake mix can work in a pinch.
Banana cream pudding: Use instant vanilla pudding and add ½ teaspoon banana extract if needed.
Whole milk: Swap for 2% or skim milk.
Vegetable oil: Melted butter, canola oil or unsweetened applesauce also works.
Fresh bananas: You can use thawed frozen bananas for the batter, but use fresh slices for the topping.

Want to share when you made this recipe?Follow @SavoringTheGood & tag #STGRecipes!

Nutrition Facts

Banana Cake Recipe Made with Cake Mix

Serving Size

Amount per Serving

Calories

181

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.3

Polyunsaturated Fat

0.3

Monounsaturated Fat

Cholesterol

Sodium

Potassium

184

Carbohydrates

Sugar

Protein

* Percent Daily Values are based on a 2000 calorie diet.

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Like this recipe card? Want one for your site?Check out WP Recipe Maker!

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

Pinterest Rachael JELL-O

Grinder Pasta Salad (Italian Antipasto Style)

Grinder pasta salad is a creamy, tangy pasta salad loaded with Italian deli meats, provolone, and pepperoncini, built to taste like your favorite Italian sub in a bowl. This recipe came about when I already purchased everything for Italian subs for a party; the only thing I forgot was the 3-foot-long rolls. It comes together in about 25 minutes of hands-on prep, plus a 30-minute chill so the dressing has time to work into the pasta.

A glass bowl filled with Antipasto Pasta Salad-rotini, lettuce, cherry tomatoes, olives, cheese, and sliced meats-rests on a striped cloth with tomatoes and utensils in the background.

If you are looking for more Italian inspired recipes you should try my marinated mozzarella balls-they'd be ah-mazing tossed right into this salad. Or pair it with cantaloupe and prosciutto skewers for a light appetizer and Calabrian pasta if you're going all-in on an Italian feast.

Ingredient needed:

Let's start with what you'll need. I kept things classic-just like a good Italian sub. There's nothing fancy here, just a solid mix of pasta, deli meats, cheese, and crisp veggies, all tied together with a creamy, zesty homemade dressing. If you've got a decent deli drawer and a box of pasta, you're already halfway there.

Overhead view of labeled ingredients in bowls and jars: mayonnaise, red wine vinegar, olive oil, garlic, salt and pepper, Italian seasoning, and red pepper flakes.

Various ingredients for an Italian pasta salad are arranged in bowls, including rotini pasta, ham, salami, pepperoni, lettuce, provolone cheese, cherry tomatoes, olives, peppers, and dressing.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Ingredient Substitutions

We've all been there-halfway into a recipe and realize you're missing one thing. Don't sweat it. This pasta salad is super forgiving, and I've included plenty of easy swaps so you can make it work with what's already in your kitchen. Whether you're skipping the meat or swapping out cheese, it's still going to be delicious.

Rotini pasta: Penne, fusilli, or bowtie (farfalle) pasta. All hold dressing well and offer a nice bite.
Salami, pepperoni, ham: Deli turkey, roast beef, prosciutto, or soppressata. You can also omit the meats entirely and load up on veggies for a vegetarian version.
Provolone cheese: Mozzarella cubes, fontina, or sharp white cheddar. Vegan cheese also works well for a dairy-free swap.
Cherry tomatoes: Grape tomatoes, diced Roma tomatoes, roasted red peppers, or chopped sun-dried tomatoes. Each adds a pop of flavor and color.
Shredded lettuce: Chopped romaine, iceberg, arugula, baby spinach, or even shredded cabbage. Just be sure to add it right before serving to keep things crisp.
Pepperoncini peppers: Banana peppers, mild pickled jalapeños, chopped pickles, or giardiniera. Each brings a similar tangy crunch.
Black olives (optional): Kalamata or green olives. Feel free to leave them out if olives aren't your thing.
Mayonnaise (in dressing): Greek yogurt, sour cream, or vegan mayo. You can also do a half-and-half blend of mayo and yogurt for a lighter dressing.
Red wine vinegar: White wine vinegar, apple cider vinegar, or lemon juice. All give the dressing a bright, zippy flavor.

Step-by-Step Instructions

I'm a visual learner, so I love a good step-by-step process-especially when photos are involved. This part will walk you through exactly how to make the salad, from whisking the dressing to that final satisfying toss before serving.

A glass measuring cup filled with a creamy white sauce containing small black specks, perfect as an Antipasto Pasta Salad dressing, sits on a white marble surface.

Make the Dressing

In a small bowl, whisk together mayonnaise, red wine vinegar, olive oil, minced garlic, Italian seasoning, salt, red pepper flakes, and black pepper until smooth.
Cover and refrigerate until ready to use.

Cook and Cool the Pasta

Boil the rotini according to package directions until al dente.
Drain and rinse under cold water to stop the cooking and cool it completely.

A glass bowl filled with Antipasto Pasta Salad-rotini, cherry tomatoes, pepperoni, salami, mozzarella cubes, black olives, banana pepper rings, and sliced cheese arranged in colorful sections.

Prep the Mix-Ins

Cut the salami, pepperoni, and ham into thin strips. Cube the provolone cheese.
Halve the cherry tomatoes and chop the pepperoncini. (Slice the black olives, if using.)

A glass bowl filled with Antipasto Pasta Salad-rotini pasta, sliced deli meats, cheese cubes, and vegetables-sits on a marble surface.

Combine the Salad

In a large bowl, combine the cooled pasta, meats, cheese, tomatoes, pepperoncini, and olives.

A measuring cup pours Antipasto Pasta Salad dressing onto a bowl of pasta salad with rotini, lettuce, cherry tomatoes, black olives, and sliced deli meats.

Add the Dressing

Pour the chilled dressing over the salad ingredients.
Toss gently until everything is evenly coated.
Taste and adjust seasoning if needed.

A glass bowl filled with creamy Antipasto Pasta Salad, featuring rotini, cherry tomatoes, bell peppers, olives, cheese cubes, and sliced meats on a white marble surface.

Chill to Marry Flavors

Cover the bowl and refrigerate the pasta salad for at least 30 minutes to let the flavors meld.

A glass bowl filled with Antipasto Pasta Salad featuring rotini, sliced pepperoni, salami, cheese, black olives, lettuce, and cherry tomatoes, served with a wooden spoon.

Toss & Serve

Give the salad one last gentle toss and serve chilled. Enjoy!

Fresh Tip

Add the Lettuce Before Serving (optional)
Right before serving, fold in the shredded lettuce. This keeps it crisp and fresh.

This recipe works especially well with Chicken Piccata.

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

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Make-Ahead Tips

If you're like me, anything that can be prepped ahead earns bonus points. This pasta salad is one of those recipes that actually gets better after a little time in the fridge-just keep a couple of things separate to keep everything fresh. Here's how to stay ahead without sacrificing flavor or texture.

You can make the salad (minus the lettuce) up to 24 hours in advance. For best texture, keep the dressing and lettuce separate until a few hours before serving.

Cook and cool the pasta - Rinse it under cold water and toss with a tiny bit of olive oil to prevent sticking.
Mix up the dressing - refrigerate it in a separate container or stir it into the pasta (either works-see below for texture tips).
Chop all the mix-ins - meats, cheese, tomatoes, and pepperoncini. Store them in a sealed container or toss them with the pasta if using within 24 hours.
Wait on the lettuce! Keep it separate and only mix it in just before serving to avoid sogginess.

Dry Pasta?

If the pasta seems dry after chilling, stir in a splash of extra dressing or a drizzle of olive oil to refresh it before serving.

Best Practices for Storage:

Got leftovers? Lucky you. This salad makes for a pretty great next-day lunch, but there are a few tricks to keeping it just as tasty as day one. Below are my go-to storage tips to make sure your salad stays fresh, creamy, and delicious.

Keep it chilled at all times: this is especially important since the dressing is mayo-based.
Store the lettuce separately (if possible) If it's already mixed in, eat the salad within 24 hours for best texture.
Stir before serving: leftovers to redistribute the dressing and revive the ingredients. A splash of olive oil or extra dressing can help bring it back to life.

Frequently asked questions, answers and tips:

How long will Grinder Pasta Salad last in the fridge?

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavor actually improves as it sits, but the texture of the pasta and lettuce can change after a couple of days.

Can this be frozen?

No, because of the mayo and fresh vegetables, this pasta salad doesn't freeze well. It's best enjoyed fresh or within a few days of making it.

Baked chicken thighs coated in a glossy barbecue sauce, garnished with herbs, served in a black tray alongside pieces of corn on the cob.

Featured Recipe

Sheet Pan Chicken Thighs

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.

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Marinated Mozzarella Balls

Marinated mozzarella balls are one of the easiest, and delicious, appetizers you can make. Ready in just 10 minutes (but even better after a few hours), these flavor-packed bites transform simple mozzarella cheese into a mouthwatering starter.

Toss them on a platter, skewer them for parties, or sneak a few straight from the jar. They are also great added to my recipe for Antipasto Pasta Salad.

If you are wanting to round out an Italian meal that starts with these mozzarella balls I would also add in Prosciutto and Cantaloupe for a balance as sweet and salty. My 30-Minute Calabrian Pasta is always a winner and pizzelles are delicious with your after dinner drink.

Ingredients:

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Variations

The first variation I suggested is my classic flavor profile. But I also like to mix it up and change the flavor profiles.

Lemon Herb

Top-down view of ingredients on a wooden surface, featuring marinated mozzarella balls on a plate, surrounded by lemon, basil, mint, olive oil in a jug, and spices in a bowl.

8 ounces ciliegine fresh mozzarella cheese balls
¾ cup Olive Oil
1 lemon, zest and juice
1 Tablespoon Mint, fresh
1 Tablespoon Basil, fresh, about 8 large leaves
½ Teaspoon Peppercorns
1 Teaspoon Kosher Salt
¼ Red Pepper Flake

A jar filled with marinated cheese cubes in a herbed oil mixture on a wooden table, with a red object and a white cloth in the background.

Note on the Lemon Herb Variation

When you add the fresh lemon juice to the jar, you will note some cloudiness in the oil. This is normal.

When lemon juice (pH ~2-3) hits the oil, it creates a weak emulsion and reacts with the leftover whey, causing protein coagulation. This shows up as cloudy swirls or tiny white specks.

Want to avoid the cloudiness? Omit the lemon juice and double the lemon zest to get a fuller lemon flavor.

Balsamic & Herb

Richer, good for cheese boards...

8 ounces ciliegine fresh mozzarella cheese balls
¾ cup Olive Oil
1 Tablespoon Balsamic vinegar
3 Cloves Garlic, crushed or sliced thinly
1 Tablespoon Basil, fresh, about 8 large leaves
1 Tablespoon Parsley
½ Teaspoon Peppercorns
1 Teaspoon Kosher Salt
¼ Red Pepper Flake

Rosemary-Chili

Bold, adventurous flavor with a strike of heat.

8 ounces ciliegine fresh mozzarella cheese balls
¾ cup Olive Oil
2 Tablespoons Rosemary, fresh
3 Cloves Garlic, crushed or sliced thinly
1 Tablespoon Basil, fresh, about 8 large leaves
1 Tablespoon Parsley
½ Teaspoon Peppercorns
1 Teaspoon Kosher Salt
1Teaspoon Red Pepper Flake

How to make Marinated Mozzarella Balls

Your next party hit! Marinated mozzarella balls with flavor variations - the make-ahead appetizer that gets better overnight. Perfect for summer entertaining!

Prep the cheese

Drain mozzarella balls and pat very dry with paper towels (this helps the marinade cling)

Chopped herbs and spices on a wooden cutting board with a knife. Nearby, a small bowl contains salt and pepper flakes.

Chop Herbs

Finely chop the herbs. Use the broad side of a Chef knife to crush the peppercorns.

Flavor Tip

Save the stem of the rosemary once the leaves have been removed. Add them to the bottom of the container. The stems have a LOT of flavor in them.

Empty glass jar on a wooden surface, surrounded by chopped herbs and spices, with some herb stems inside.

A plastic container filled with olive oil, chopped herbs, and red pepper flakes. A glass jar is partially visible on the wooden surface.

Combine ingredients

In a bowl or jar, mix the oil with herbs, salt, and any optional add-ins.

Top view of a glass jar containing marinated mozzarella balls in olive oil, herbs, and spices. A spoon is partially visible beside the jar on a wooden surface.

Coat

Add mozzarella to a clean jar and pour the oil and herbs over the balls. Gently stir/toss to coat.

Marinate

Cover and refrigerate for at least 1 hour (up to 3 days). Flavors intensify over time!

Serve

Skewer with toothpicks for appetizers, or spoon over salads, crusty bread, or grilled veggies.

Drizzle leftover oil on pasta, pizza, or dips!

Serving Tip

Bring to room temperature before serving for the best texture.

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Mozzarella Ball Sizes & Best Uses

Not every grocery store carries every size of fresh mozzarella balls. I wanted to provide to you a few variations in size and what you might expect if you were to replace the ciliegine with a different size.

Pearls (Perline) - Tiny peas (~¼") - think "pop-in-your-mouth" small. When you're impatient (30-minute marinade!), salads, or fancy toothpick skewers. They drink up flavor fast but might play hide-and-seek on your skewer
Ciliegine ("Cherries") - Just right (~½") - like actual cherries! Your go-to for cheese boards (holds its shape) and 1-hour marinades. The perfect one-bite wonder - no cutting needed
Bocconcini ("Little Mouthfuls") - Golf balls (~1"). When you want to halve them to show off marinated edges or overnight soaking. More surface area = bolder flavor in every creamy bite
Ovolini ("Small Eggs") - (~2") - basically a mozzarella softball. Slice into wedges like a cheese cake.

Storage Instructions

Store in an airtight container (like a jar or Tupperware) for up to 5 days. Make sure cheese is fully submerged in oil to prevent drying. For best flavor consume within 3 days (fresh herbs flavors fade over time).

Container Tip

Don't have a fancy glass container? Reuse the plastic container the mozzarella balls came in from the grocery store.

A plastic container of marinated mozzarella balls with herbs and oil sits on a rustic wooden surface, lid placed beside it.

How Many Appetizers Per Person?

Use my guide will help you nail the numbers every time.

Appetizers Per Person?

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

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Oreo Dirt Cups with Pudding & Peeps

These adorable no-bake treats layer creamy pastel pudding, crunchy Oreo "dirt," and classic Easter candy for a dessert that's as easy to make as it is to devour. Perfect for kids' parties, potlucks, or a sweet springtime surprise!

Three delightful Easter dirt cups layered with chocolate and cream, topped with chocolate crumbs, colorful chicks, candy eggs, and green sprinkles sit enticingly on a wooden board.

Ingredients:

These playful Easter dirt cups come together with just a few simple ingredients for a dessert that's as fun to make as it is to eat!

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Substitutions

Use chocolate pudding for a richer flavor, or swap Cool Whip for homemade whipped cream.

How to make Easter Dirt Dessert Cups

These playful dirt cups combine instant pudding, Oreo crumbs, and festive Peeps for a make-ahead dessert that's guaranteed to delight kids and adults alike.

Two mixing bowls with whisks. Left bowl contains a yellow mixture, right bowl has a thick white mixture. Both are on a marble surface.

Prepare the Pudding Mixture

In a large bowl, whisk together the vanilla pudding mix and cold milk until thickened (~2 minutes).
Gently fold in the Cool Whip until fully combined. Set aside.

Ground chocolate powder in a food processor viewed from above on a marble surface.

Crush the Oreos

Use a food processor (or a ziplock bag + rolling pin) to crush the Oreos into fine crumbs. Divide into 3 equal portions (one for each layer).

Step-by-step assembly of Easter dessert cups featuring layered crushed cookies and pastel-colored pudding, all beautifully arranged in plastic cups on a marble surface.

Layer the Dirt Cups

Bottom Layer:

Divide 1 portion of Oreo crumbs evenly among the cups. Press lightly to pack.

Purple Pudding Layer:

Take ⅓ of the pudding mixture and stir in 4-5 drops purple gel food coloring (adjust for desired shade).
Spoon the purple pudding over the Oreo layer, filling cups ~⅓ full.

Middle Oreo Layer:

Add a second portion of Oreo crumbs over the purple pudding.

Pink Pudding Layer:

Mix the remaining pudding with 4-5 drops pink gel food coloring.
Spoon into cups, leaving a little space at the top.

Final Oreo Layer:

Top with the last portion of Oreo crumbs.

Kid-friendly

Let kids help with layering or decorating!

Easter dirt cups featuring plastic containers of chocolate crumbs and green sprinkles, crowned with pastel-colored candy eggs, are artfully arranged on a marble surface.

Decorate!

Sprinkle with green sprinkles for "grass."

Add 1 Peep and 2-3 mini eggs to each cup.

Easter dirt cups with layers of chocolate and strawberry pudding are topped with crushed cookies, green sprinkles, colorful candy eggs, and a cheerful yellow marshmallow Peep.

Serve or Chill

Enjoy immediately or refrigerate until ready to serve.

Did you make this recipe?

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Easter Cocktail

Made with decadent chocolate liquor, rich cream, caramel drizzle and garnished with the iconic Peep marshmallow.

Easter Cocktail

Make-Ahead Guide for Easter Dirt Cups

Option 1: Fully Assemble 1 Day Ahead

Complete all layers (Oreo + pudding) and refrigerate covered.
- Oreos soften (still tasty, less "dirty" texture).
- Wait to decorate - Add Peeps/sprinkles within 1 hour of serving to avoid:
  - Sprinkles bleeding color
  - Peeps getting sticky from fridge moisture

Option 2: Prep Components 2 Days Ahead

Crush Oreos - Store airtight at room temp.
Mix pudding base - Keep undyed, covered in fridge.
Keep Cool Whip separate - Chill unopened.
TIPS:
- Pudding thickens - Stir in 1 tablespoon milk per cup if too stiff.
- Fold in Cool Whip ONLY when assembling - Prevents deflating.

Easter dirt cups feature layered dessert with chocolate crumbs, pink and purple cream, and a festive topping of green sprinkles, candy eggs, and yellow marshmallow chicks.

No-Bake Easter Dirt Cups: Oreo, Pudding & Peeps!

Layers of creamy pastel pudding and crushed Oreo 'dirt' are topped with festive Peeps and mini eggs for a treat that's as fun to assemble as it is to eat. Ready in just 15 minutes.

No ratings yet

Print Rate

Course: Dessert

Cuisine: American

Keyword: easter dirt cups

Prep Time: 15

optional chill time: 1

Total Time: 1 15

Servings: cups

Calories: 464

Author: Sarah Mock

Ingredients

Follow Savoring The Good On PinterestFollow @SavoringTheGood or tag #STGRecipes!

Instructions

In a large mixing bowl, whisk together vanilla pudding mix and 3 cups milk, until the mixture begins to thicken.
1 6 ounce vanilla instant pudding, 3 Cups Milk
Fold in cool whip, stirring until well combined.
8 ounces Cool Whip
Use your food processor to crush the oreos (I had to do mine in two batches), or add them to a large ziploc bag to crush by hand.
36 Oreos.
Divide crushed oreos into 3 separate bowls, set aside.
Take one bowl of crushed oreos and divide them evenly among your plastic cups to make the bottom layer.
Divide your prepared vanilla pudding mixture- ⅓ of the mix in one bowl, and ⅔ the mix in another.
To the smaller bowl, add 4-5 drops of purple gel food coloring. You can add more, if needed, to reach your desired shade of purple.
Divide the purple pudding evenly among your cups, filling them about ⅓ full.
Take the second bowl of crushed oreos, and divide evenly among the 6 cups, making the 2nd layer of oreos on top of the purple pudding mixture.
Take your remaining bowl of pudding, and add 4-5 drops of pink gel food coloring. Add more, if needed, until the pudding is pink.
Pink and green gel food coloring
Divide the pink pudding mixture among your cups, leaving just a small amount of space at the top for a final oreo layer. Discard any excess pink pudding.
Divide the final bowl of crushed oreos between your 6 cups.
Sprinkle each cup with green sprinkles, and add a peeps marshmallow and 2-3 mini egg candies.
Green sprinkles, Peeps marshmallows, Mini egg candies

Want to share when you made this recipe?Follow @SavoringTheGood & tag #STGRecipes!

Nutrition Facts

No-Bake Easter Dirt Cups: Oreo, Pudding & Peeps!

Serving Size

1 cup

Amount per Serving

Calories

464

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.04

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

354

Potassium

392

Carbohydrates

Sugar

Protein

* Percent Daily Values are based on a 2000 calorie diet.

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Like this recipe card? Want one for your site?Check out WP Recipe Maker!

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

Pinterest Rachael JELL-O

30-Minute Calabrian Pasta with Spicy Sausage, Tomato & Basil

Al dente spaghetti tossed in a fiery tomato sauce, loaded with spicy Calabrian sausage, garlic, and fresh basil. Bold, rustic, and unapologetically flavorful-this dish brings Southern Italy's heat to your table in under 30 minutes.

A plate of calabrese pasta with tomato sauce, garnished with grated cheese and chopped herbs, sits invitingly on a wooden table, complete with utensils and a napkin nearby.

This is my Americanized variation of this Italian classic. Wouldn't marinated mozzarella balls pair so beautifully with this recipe?

Ingredient need:

In Calabria, pasta isn't just comfort food-it's a statement. Pasta Calabrese embodies the region's rugged spirit: spaghetti coated in a rustic tomato sauce, enriched with salsiccia piccante (a local sausage charged with chili peppers). Garlic and basil bridge the gap between spice and freshness, creating a dish that's unapologetically bold yet balanced.

On a rustic wooden table, the essentials for a hearty calabrese pasta come together: spaghetti, onion, spicy hot sausage, rich San Marzano tomatoes, aromatic garlic, robust tomato paste, and fresh basil.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

How to make calabrese pasta

Al dente spaghetti is tossed in a vibrant tomato sauce, simmered with fiery salsiccia piccante that infuses every bite with warmth. Garlic adds depth, while fresh basil brightens the dish-proof that the best flavors come from simplicity.

A pot of browned ground meat, perfect for calabrese pasta, is being stirred with a wooden spoon on a stove.

Cook the sausage

Remove the casing from the spicy sausage and break the meat into rough chunks.
Heat a heavy-bottomed pan over high heat. Add the sausage and sear until browned on all sides, about 2-3 minutes.
Reduce heat to medium. Use a wooden spoon to break the sausage into small crumbles as it cooks through (no pink remaining).

Two clear blender containers on a wooden surface; the left contains chunky ground meat, perfect for a hearty calabrese pasta sauce, and the right has more finely blended meat with visible blades.

(Optional Step)

For a finer texture, transfer the cooked sausage to a blender and pulse briefly until minced (or chop finely with a knife).

Chopped onions simmer in a pot with pink handles, preparing the base for a delicious calabrese pasta sauce on a rustic wooden surface.

Cook Onions and garlic

If the pan is dry, add 1-2 tablespoon olive oil to the rendered sausage fat.
Add diced onion and sauté until translucent (about 3-4 minutes).
Stir in minced garlic and cook for 30 seconds until fragrant.

A pink pot on a wooden surface holds a Calabrese pasta creation, featuring a tomato-based sauce topped with browned ground meat.

Build the Sauce

Add tomato paste to the onions and garlic. Stir for 1 minute to deepen the flavor.
Pour in 1 can (28 oz) crushed tomatoes, scraping the bottom of the pan to release any browned bits (fond).
Return the cooked sausage to the sauce and stir to combine.

Simmer

Reduce heat to low and simmer for 15-30 minutes, stirring occasionally to prevent sticking. Season with salt and pepper to taste.

Cook Pasta

Boil pasta in well-salted water until al dente (check package time). Drain, reserving ½ cup pasta water.

A plate of calabrese pasta with marinara sauce, topped with grated cheese and herbs. Another plate is seen in the background.

Serve

Option 1: Toss the drained pasta directly into the sauce, adding a splash of pasta water if needed to coat evenly.

Option 2: Plate pasta individually and top with sauce. Garnish with grated cheese, fresh basil or a sprinkle of basil salt.

Did you make this recipe?

Reheating Instructions

Microwave Method (Quick & Easy)

Prep the Pasta:
- Place leftovers in a microwave-safe bowl. If the pasta seems dry, splash 1-2 tablespoon of water, broth, or olive oil over it to prevent sticking.
- Cover loosely with a damp paper towel or microwave lid (steam helps revive the texture).
Reheat:
- Microwave on medium power (50-70%) in 30-second intervals, stirring between each, until heated through (~1-3 minutes total).
- For saucy versions, pause to stir in an extra spoonful of tomato sauce or butter if needed.
Finish:
- Let sit 1 minute, then fluff with a fork. Garnish with fresh basil or grated cheese.

Stovetop Method (Best for Texture)

Prep the Pan:
- Heat a skillet or saucepan over medium-low heat. Add 1-2 tablespoon of olive oil, water, or reserved pasta water.
Reheat Gently:
- Add the pasta and sauce, stirring frequently to prevent sticking (~3-5 minutes).
- For dry pasta, add a splash of liquid (water, broth, or a bit of tomato sauce) as it heats.
Boost Flavor (Optional):
- Stir in a pat of butter, a drizzle of olive oil, or fresh herbs before serving.

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

A plate of calabrese pasta with rich tomato sauce, topped with grated cheese and fresh basil. Two spoons and vibrant basil leaves add charm to the background.

Pasta Calabrese with Spicy Sausage, Crushed Tomatoes & Garlic

No ratings yet

Print Rate

Course: Pasta

Cuisine: Italian

Keyword: Calabrese Pasta

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: people

Calories: 785

Author: Sarah Mock

Ingredients

Follow Savoring The Good On PinterestFollow @SavoringTheGood or tag #STGRecipes!

Instructions

Cook the Sausage

Remove the casing from the spicy sausage and break the meat into rough chunks. Heat a heavy-bottomed pan over high heat. Add the sausage and sear until browned on all sides, about 2-3 minutes. Reduce heat to medium. Use a wooden spoon to break the sausage into small crumbles as it cooks through (no pink remaining).
(Optional Step)
For a finer texture, transfer the cooked sausage to a blender and pulse briefly until minced (or chop finely with a knife).

Cook Onions & Garlic

If the pan is dry, add 1-2 tablespoon olive oil to the rendered sausage fat. Add diced onion and sauté until translucent (about 3-4 minutes). Stir in minced garlic and cook for 30 seconds until fragrant.

Build the Sauce

Add tomato paste to the onions and garlic. Stir for 1 minute to deepen the flavor. Pour in 1 can (28 oz) crushed tomatoes, scraping the bottom of the pan to release any browned bits (fond). Return the cooked sausage to the sauce and stir to combine.

Simmer

Reduce heat to low and simmer for 15-30 minutes, stirring occasionally to prevent sticking. Season with salt and pepper to taste.

Cook the Pasta

Boil pasta in well-salted water until al dente (check package time). Drain, reserving ½ cup pasta water to thin the sauce, if needed.

Serve

Option 1: Toss the drained pasta directly into the sauce, adding a splash of pasta water if needed to coat evenly.
Option 2: Plate pasta individually and top with sauce. Garnish with grated cheese or fresh basil.

Want to share when you made this recipe?Follow @SavoringTheGood & tag #STGRecipes!

Nutrition Facts

Pasta Calabrese with Spicy Sausage, Crushed Tomatoes & Garlic

Serving Size

Amount per Serving

Calories

785

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.2

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

793

Potassium

661

Carbohydrates

Sugar

Protein

* Percent Daily Values are based on a 2000 calorie diet.

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Like this recipe card? Want one for your site?Check out WP Recipe Maker!

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

Pinterest Rachael JELL-O

Beef and Broccoli Crock Pot Recipe

This Slow Cooker Beef Broccoli is a fuss-free, flavorful dish that brings the classic takeout favorite to your kitchen. With tender beef, crisp-tender broccoli, and a rich, savory-sweet sauce, it's perfect for busy weeknights or meal prep. Plus, the slow cooker does all the work!

A wooden spoon holds beef and broccoli in a dark sauce over a slow cooker filled with the same dish.

Ingredients:

With just a handful of simple ingredients, you can create a restaurant-quality dish right at home.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Substitutions

Beef Substitutions: Flank steak, skirt steak, flat iron steak, or chuck can be used. Slice against the grain and cut into thin strips no more than ½-inch thick for the best texture.
Sauce Adjustments: For a sweeter sauce, increase the brown sugar to ½ cup. Taste and adjust before adding the cornstarch.

Instructions

Making this recipe is as easy as 1-2-3! Simply layer the beef, whisk together the flavorful sauce, and let your slow cooker do the rest.

A plate with Slow Cooker Beef Broccoli stir-fry graces one side, white rice on the other. A spoon rests in the dish while sesame seeds sprinkle the top, enhancing its appeal.

Strips of raw beef and bright green broccoli florets rest inside a black slow cooker on a gray surface, ready to transform into a delicious dish.

Prepare the Beef

Place the thinly sliced sirloin steak into the slow cooker insert.

A bowl containing soy sauce, minced garlic, white powder, and spices sits on a light surface, ready to enhance the flavors of your slow cooker beef broccoli dish.

Make the Sauce

In a medium bowl, whisk together the beef consommé (or broth), soy sauce, brown sugar, minced garlic, cornstarch, sesame oil, onion powder, and black pepper until the cornstarch is fully dissolved.
Pour this mixture over the sirloin steak in the slow cooker.

A slow cooker filled with tender chunks of beef and crisp broccoli, all enveloped in a rich, brown sauce, viewed from above on a light gray surface.

Cook the Beef

Cover with the lid and cook on LOW for 6-8 hours (or HIGH for 3-4 hours), until the beef is fork-tender and easily pulls apart.

Succulent slow cooker beef nestled beneath tender broccoli florets, ready to delight your senses, all set atop a gray surface.

Add the Broccoli

During the last 30 minutes of cooking, add the broccoli florets to the slow cooker and stir them into the sauce.

Cook

Place the lid back on, increase the temperature to HIGH (if cooking on LOW), and continue cooking until the broccoli is bright green and tender-crisp.

Garnish and Serve

Garnish with sliced green onions and sesame seeds. Serve over cooked white rice, rolls or cauliflower rice. Enjoy!

Did you make this recipe?

This came out perfect!!

Probably one of the best things I've ever made in my life that wasn't Mexican food. I will most definitely be making this again, instructions were very easy to follow and prep time was quick.

Rice prep tip!

Cook a big batch of rice ahead of time and store it separately for easy reheating.

Thickening Tip

If the sauce isn't thickening, transfer some sauce to a small saucepan and simmer on the stovetop until reduced to your desired consistency.

Storage Tips

Allow the dish to cool before covering. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave.

Make-Ahead Tips

Prep the Beef: Slice the beef into thin strips and store in an airtight container in the refrigerator for up to 24 hours (or freeze for up to 1 month).
Make the Sauce: Whisk together the sauce ingredients and refrigerate for up to 2 days. Stir or shake before using.
Chop the Broccoli: Cut the broccoli into florets and store in an airtight container with a dry paper towel for up to 2 days.
Freeze for Later: Combine the beef and sauce in a freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.
Cook Ahead: Prepare the entire dish and store in meal-sized portions in the refrigerator for up to 4 days. Reheat gently before serving.

Reheating Instructions

Stovetop: Reheat gently in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a splash of water or broth if the sauce is too thick.
Microwave: Transfer individual portions to a microwave-safe dish, cover, and heat in 30-second intervals until warmed through.

Chocolate Lasagna

Layered dessert with an Oreo crust, cream cheese layer, chocolate pudding layer, and Cool Whip topping.

Chocolate Lasagna

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Frequently asked questions, answers and tips:

Can I use frozen broccoli?

Yes, you can use frozen broccoli when fresh is not available. Add it during the last 30 minutes of cooking, but note that it may release more water, so you may need to thicken the sauce further.

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

Pinterest Rachael JELL-O

McCormick White Chicken Chili Recipe

Enjoy a hearty, homemade-feeling chili in just 25 minutes with this McCormick White Chicken Chili recipe. Featuring tender chicken, cannellini beans, and a perfectly balanced seasoning packet, it's a convenient and comforting meal for busy days.

A bowl of McCormick white chicken chili topped with shredded cheese, avocado slices, and lime wedges, served with tortilla chips. A spoon and a cloth napkin are beside the bowl on a wooden surface.

This recipe was the way I learned to like chicken chili. We were not adventurous eaters in my childhood home, and this was one of the recipes that introduced me to 'flavors'. Other people will call this chicken chili 'mild' but as a kid who was a buttered noodles aficionado, this was wild and cray!

Ingredient needed:

Busy weeknights call for easy recipes, and this one couldn't be simpler. With only 3 ingredients and a single pot, you'll have a delicious, comforting chili that's perfect for the whole family. Here's everything you'll need:

A green bowl of diced chicken breast, a can of cannellini beans, and a small bowl of oil are perfectly staged alongside a McCormick White Chicken Chili seasoning packet on a wooden surface.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Substitutions

No cannellini beans? Substitute Great Northern beans or chickpeas.
Prefer a spicier chili? Add a diced jalapeño or a pinch of cayenne pepper.

Variations

Corn and Chicken - Stir in 1 can (8.75 oz.) whole kernel corn, drained OR 1 cup frozen corn.
Tomato and Chicken - add 1can (14.5 oz.)diced tomatoes, drained or 1 cup chopped fresh tomatoes.

How to make McCormick White Chicken Chili

A bowl of white chicken chili by McCormick features shredded cheese, avocado slices, and sour cream, beautifully garnished with tortilla chips and fresh cilantro.

There are instructions on the back of the season packet, but I have added a few of my pro tips to make a good recipe great!

Empty pink-handled pot on an electric stove set on a wooden surface, with a partially visible packet on the left side.

Heat Pan

Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat.

Raw chicken pieces being cooked in a pink pot on a wooden surface. A wooden spoon rests in a nearby white bowl.

Sear Chicken

Add chicken and sear for 3-4 minutes on one side without stirring.

Cubed pieces of chicken being sautéed in a large pot on the stove.

Stir Chicken

Flip and sear the other side for another 3-4 minutes, or until lightly browned.

Cubed chicken pieces seasoned with spices are cooked in a large, pink-handled pot, set on a wooden surface.

Sprinkle Seasoning

Sprinkle the seasoning packet over the chicken and stir to coat evenly.

A pot of chicken and white bean chili simmering on the stovetop, filled with chunks of chicken and beans in a seasoned McCormick White Chicken Chili broth. The pot boasts vibrant pink handles.

Stir to combine

Add the cannellini beans (with their liquid) and 1 cup of water.

A pot of chicken and dumplings with McCormick white chicken chili seasoning simmers on a wooden surface, with chunks of chicken nestled in the rich, aromatic brown broth.

Cover and bring to a boil

Reduce heat to low and simmer for 10 minutes.

A bowl of McCormick white chicken chili is topped with shredded cheese, sour cream, sliced avocado, lime wedges, and tortilla chips. A spoon and a ripe avocado rest nearby on the rustic wooden surface.

Garnish

Serve warm with your favorite garnishes.

Did you make this recipe?

Garnish Options

Sour cream - great addition to calm the spice.
Avocado - I love to use haas avocados in slices.
Cilantro - Skip the cilantro if you have an aversion.
Shredded Cheese - Mexican blend is my favorite for this recipe.
Tortilla Chips - I love the crunch of a tortilla chip with this chili.

Need a Side?

Sides For Chili

Sides for Chili

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.

Souper Cubes

1 cup portions!

Perfect for freezing leftovers.(As seen on Shark Tank.)

Purchase

McCormick White Chicken Chili

With just 3 main ingredients and minimal prep, you can have a flavorful, comforting chili on the table in no time.

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Print Pin Rate

Course: Soup

Cuisine: Mexican

Keyword: mccormick white chicken chili

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Calories: 136

Author: Sarah Mock

Ingredients

▢ 2 Teaspoons Vegetable Oil
▢

1 lb. Chicken Breast cut into bite-sized pieces
▢

1 packet McCormick White Chicken Chili Seasoning Packet
▢

1 15 oz can Cannellini Beans

Follow Savoring The Good On PinterestFollow @SavoringTheGood or tag #STGRecipes!

Instructions

Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
2 Teaspoons Vegetable Oil
Add chicken and sear for 3-4 minutes on one side without stirring. Flip and sear the other side for another 3-4 minutes, or until lightly browned.
1 lb. Chicken Breast
Sprinkle the seasoning packet over the chicken and stir to coat evenly.
1 packet McCormick White Chicken Chili Seasoning Packet
Add the cannellini beans (with their liquid) and 1 cup of water. Stir to combine.
1 15 oz can Cannellini Beans
Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes.
Serve warm with your favorite garnishes.

Want to share when you made this recipe?Follow @SavoringTheGood & tag #STGRecipes!

Nutrition Facts

McCormick White Chicken Chili

Serving Size

1 serving

Amount per Serving

Calories

136

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.01

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

1589

Potassium

408

Carbohydrates

Sugar

Protein

* Percent Daily Values are based on a 2000 calorie diet.

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

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I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

Pinterest Rachael JELL-O

Easy Slow Cooker Sausage Casserole

Warm, comforting, and packed with flavor, this Slow Cooker Sausage Casserole is the ultimate hands-off dinner for busy weeknights or lazy weekends. Juicy sausages, tender vegetables, and creamy cannellini beans simmer together in a rich, smoky tomato sauce infused with paprika and cumin.

A bowl of slow-cooker vegetable stew garnished with herbs sits on a rustic wooden table, beside cutlery on a cloth napkin and a plate with sliced bread.

With just 15 minutes of prep, your slow cooker does all the work, making this dish as easy as it is delicious. Perfect for feeding a crowd, meal prepping, or freezing for later, this hearty casserole is a family favorite that pairs beautifully with crusty bread, mashed potatoes, or rice. Let's get cooking!

Ingredients:

This hearty casserole comes together with simple, wholesome ingredients you likely already have in your pantry. From smoky paprika to tender cannellini beans, each component adds layers of flavor to create a comforting, family-friendly meal.

2 teaspoons Neutral Oil (optional) - Use avocado oil, vegetable oil, or olive oil for browning the sausages.
1 pound Sausage Links - Choose high-quality sausages with a high meat content (97% if possible). You can use pork, chicken, or even plant-based sausages for a vegetarian version.
2 Tablespoons Flour (optional) - Helps thicken the sauce. For a gluten-free option, use cornstarch or omit entirely.
½ Cup Wine (optional) - Adds depth of flavor. Use red or white wine, or substitute with additional stock.
3 cloves Garlic, minced
2 Tablespoons Tomato Paste
2 teaspoons Cumin
2 teaspoons Paprika
1 can (15 ounces) Petite Diced Tomatoes
1 can (15 ounces) Tomato Sauce
1 can (15 ounces) Cannellini Beans -Feel free to swap with butter beans, haricot beans, or chickpeas.
1 cup Carrots
1 large Onion
1 Bell Pepper - large dice
3 cup Baby Spinach - finely chopped - Adds a pop of color and nutrients. You can substitute with kale or omit if preferred.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Helpful Kitchen Tools

Sarah's recommendation

7 qt. Crock-Pot

Perfect for Chicken, Roasts and Meals for 8+ people.

Buy on Amazon

How to make sausage casserole in the slow cooker

Bowl of tomato-based stew with vegetables and herbs on a wooden table, next to a slow cooker and a plate with bread.

With just a few simple steps, this slow cooker sausage casserole practically makes itself. Brown the sausages for extra flavor, toss everything into the slow cooker, and let it do the work. The result? A rich, hearty dish that's perfect for busy days or cozy nights.

Sliced uncooked sausage pieces on a wooden cutting board.

Slice the sausage

Cut the sausages on the bias into 1-2" pieces. This creates more surface area for browning, which adds extra flavor.

Sliced sausages cooking in a stainless steel pan on a stove.

Brown the sausages

Over medium high heat, add a teaspoon or two of neutral oil to a skillet and place the sausage in the pan, in a single layer.
Allow the sausage to brown for 4-5 minutes before turning over to brown on the other side.

Can I skip browning the sausages?

While browning adds extra flavor, you can skip this step if you're short on time. Just add the sausages directly to the slow cooker.

A frying pan with pieces of meat being cooked, dusted with flour, on a stovetop.

Add the garlic and flour

Toss in the minced garlic and cook until fragrant, about 30 seconds.
Sprinkle the flour over the sausage and stir to coat.
Cook for 1 minute to remove the raw flour taste.

Chunks of meat cooking in a pan with a red liquid.

Deglaze the pan

Pour in the wine (or stock) and scrape up any browned bits from the bottom of the pan. These bits are packed with flavor!

A slow cooker sausage casserole brimming with ground meat, succulent white beans, juicy tomatoes, and vibrant sliced bell peppers rests invitingly on a rustic wooden surface.

Fill the crockpot

Transfer the sausage mixture to the slow cooker.
Add the diced tomatoes, tomato sauce, carrots, bell pepper, onion, tomato paste, cumin, paprika, and cannellini beans. Stir well to combine.

A black slow cooker filled with a hearty sausage and bean casserole in a rich red sauce, set on a rustic wooden surface.

Stir

Stir everything to combine.

Cover and cook.

Cover and cook on low for 4-6 hours or on high for 2-4 hours. The longer cooking time allows the flavors to meld together beautifully.

A slow cooker filled with a hearty sausage casserole, complemented by fresh chopped greens, sits invitingly on a rustic wooden surface.

Add Spinach

Stir in the finely chopped spinach during the last 20 minutes of cooking. It wilts perfectly and adds a fresh, vibrant touch.

A slow cooker sausage casserole with cooked vegetables and beans, simmering in a rich, red sauce on a rustic wooden surface.

Stir and Serve

Ladle the casserole into bowls and serve with crusty bread, mashed potatoes, or rice. Enjoy!

What can I serve with this casserole?

This dish pairs well with mashed potatoes, rice, crusty bread, or even a simple green salad.

Did you make this recipe?

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Reheating Instructions

Stovetop: Reheat in a saucepan over medium-low heat, stirring occasionally, until heated through (about 10-15 minutes).
Microwave: Transfer individual portions to a microwave-safe dish and heat on high for 2-3 minutes, stirring halfway through.

Frequently asked questions, answers and tips:

Can I make this recipe vegetarian?

Yes! Swap the sausages for plant-based alternatives.

Can I freeze this casserole?

Absolutely! Let the casserole cool completely, then transfer it to an airtight container. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop or in the microwave.

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

Pinterest Rachael JELL-O

French Onion Meatballs in the Crockpot (Simple Recipe)

This Crockpot French Onion Soup Meatballs recipe is the ultimate comfort food that's both easy to make and incredibly flavorful.

French onion meatballs topped with melted cheese and herbs simmer gently in a thick sauce, being stirred with a wooden spoon.

With tender meatballs, caramelized onions, and a rich, cheesy topping, this dish is sure to become a family favorite. Plus, it's made entirely in the slow cooker, so you can set it and forget it and without onion soup mix!

If you love my crockpot grape jelly meatballs but want to have another savory option to serve THESE are the meatballs I would suggest.

Ingredients

Discover a delightful blend of flavors with this French onion meatballs recipe. Just toss frozen meatballs, onion slices, minced garlic, Gruyere cheese, and more into your crockpot for an effortless meal. Let the rich aromas infuse every bite until you're ready to indulge!.

For the Meatballs:

36 oz frozen meatballs (beef, turkey, or Italian-style)

For the Sauce:

2 sweet onions, large, thinly sliced into ¼-inch half-moons
4 garlic cloves, minced
2 cups beef broth, low-sodium
1 (10.5 oz) can condensed French onion soup
1 tablespoon balsamic vinegar
1 ½ teaspoons fresh thyme, minced (or ½ teaspoon dried thyme)
¾ teaspoon black pepper, to taste
2 tablespoons cornstarch

For Topping:

1 cup Gruyere cheese, shredded (or substitute: Comte, Fontina, Provolone, Swiss, or Mozzarella)

For Garnish (Optional):

Fresh thyme or parsley, chopped

Substitutions

Homemade Meatball - Feel free to make your own homemade meatballs. Be sure to pre-bake the meatballs to an internal temperature reaches 160-165°F.
Cheese - If Gruyere isn't available, try Comte, Fontina, Provolone, Swiss, or Mozzarella for a similar melty texture.
Balsamic Vinegar - Substitute with red wine vinegar or Worcestershire sauce for a slightly different flavor profile.

Helpful Kitchen Tools

Sarah's recommendation

7 qt. Crock-Pot

Perfect for Chicken, Roasts and Meals for 8+ people.

Buy on Amazon

How to make French onion meatballs in the crockpot

A crockpot brimming with French onion meatballs is layered with sliced onions and topped off with aromatic minced garlic.

Prepare the Crockpot

Place the frozen meatballs in the crockpot.
Top with the sliced onions and minced garlic.

A glass bowl of light brown marinade with herbs, perfect for your French onion meatballs, rests on a plain white surface.

Make the Sauce

In a mixing bowl or large measuring cup, whisk together the beef broth, condensed French onion soup, balsamic vinegar, thyme, black pepper, and cornstarch until smooth.

A crockpot brimming with French onion meatballs, bathed in a savory brown sauce and mingling with tender sliced onions.

Combine

Pour the sauce mixture over the meatballs, onions, and garlic.
Stir gently to coat.

Cook

Cover with the lid and cook on LOW for 3-5 hours, or until the meatballs are heated through and the onions are tender.
Stir halfway through cooking to ensure even heating and prevent burning.

In a cozy crockpot, French onion meatballs nestle under a blanket of shredded cheese, creating an inviting view from above.

Add the Cheese

Right before serving, sprinkle the shredded Gruyere cheese evenly over the meatballs.
Cover and cook for an additional 5-10 minutes, or until the cheese is melted and bubbly.

Crockpot French onion meatballs, perfectly slow-cooked with cheesy goodness and topped with fresh herbs in a rich, dark sauce.

Serve

Garnish with fresh thyme or parsley, if desired.
Serve as an appetizer or over mashed potatoes, egg noodles, or cauliflower mash.

Cheese Tip

For the best melt-a-bility, shred your own cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can affect texture.

Did you make this recipe?

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Storage Tips

Allow the dish to cool completely before storing. Transfer to an airtight container and refrigerate for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

Serving Tip

Try serving with crusty baguette slices or crostini for dipping.

Souper Cubes

1 cup portions!

Perfect for freezing leftovers.(As seen on Shark Tank.)

Purchase

Reheating Instructions

Here are simple and clear reheating instructions for this recipe, covering microwave, stovetop, and oven methods. The stovetop method is my personal preferred method. I feel like the gentle heating maintains the tenderness of the meatballs.

Microwave Method

Place a single serving in a microwave-safe dish.
Cover loosely and heat on medium power for 1-2 minutes, stirring halfway.
Add a splash of broth if the sauce is too thick.

Stovetop Method

Warm meatballs and sauce in a skillet over medium-low heat.
Stir occasionally and add broth if needed.

Oven Method

Preheat oven to 350°F.
Place meatballs and sauce in an oven-safe dish, cover with foil, and bake for 15-20 minutes.

Tips for Reheating

Avoid Overheating: Reheat only until warmed through to prevent the meatballs from becoming tough or the sauce from separating.
Add Moisture: If the sauce thickens too much during storage, add a splash of beef broth or water while reheating.
Cheese Refresh: If the cheese has solidified, adding a little extra shredded cheese while reheating can restore the gooey, melty texture.

Frequently asked questions, answers and tips:

How can I make this recipe lower in sodium?

Opt for low-sodium beef broth and a low-sodium version of condensed French onion soup. Taste and adjust seasoning after cooking if needed.

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

Pinterest Rachael JELL-O

Sparkling Strawberry Mocktail

Strawberry mocktail is a bright, fruity, sparkling drink made with fresh strawberries, lemon, mint, and your choice of sparkling water or lemon-lime soda. I make this when I want something that feels special without the effort; it comes together in under 10 minutes, and it looks genuinely impressive in a mason jar with a garnish. Ready in 10 minutes, no cooking required.

Mason jar filled with strawberry iced tea, ice cubes, mint leaves, and lemon slices creates a perfect mocktail with strawberries. Fresh strawberries and mint sprigs are scattered around, with a lemon half nearby.

Ingredients:

These five ingredients are doing specific jobs, and swapping them without understanding what each one contributes is where things go sideways. Here's what you're working with:

Glass of lemon/lime soda, bowl of sliced strawberries, and a bowl of lemon slices adorned with mint leaves create the perfect mocktail with strawberries on a light textured surface.

Fresh strawberries (¾ cup diced, plus a few for garnish) - Ripe strawberries muddle easily and release the most juice. If yours aren't very sweet, that's fine; the lemon and soda balance it out. Cut them small enough that the muddler can break them down in a few presses.
Lemon (½ sliced) - The lemon is doing two things: acid to balance the sweetness of the strawberries, and brightness that keeps the drink from tasting flat. Don't skip it.
Fresh mint leaves (5-10 leaves) - Mint adds aroma more than flavor here. You smell it before you taste it, and that's the point. Start with 5 leaves and add more if you want it more pronounced.
Sparkling water or lemon-lime soda (1 can) - See Cook's Notes above for the difference between the two. Either works; the choice is yours based on how sweet you want the final drink.
Ice - Optional but recommended. Ice keeps the sparkling water cold and slows the fizz loss once you pour.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Sarah's Culinary Insight

Over-muddling the mint is the most common mistake. Five to six firm presses is enough. Once the mint smells strong in the glass, stop. Push past that point and the drink turns bitter from the bruised cell walls releasing chlorophyll.
Fresh strawberries give you a brighter, cleaner flavor. Frozen strawberries work fine - I've used both - but thaw them completely first and pat them dry or your mocktail will taste diluted.
Add the sparkling water last, right before serving. I tested making this 30 minutes ahead with the soda already in it; the fizz was completely flat by the time I served it. Muddle and prep ahead, then pour the sparkling water to order.
Lemon-lime soda makes it sweeter and more crowd-pleasing. Plain sparkling water keeps it crisp and lets the strawberry flavor stay forward. Neither is wrong; they're just different drinks.

Substitutions

These are the swaps I've actually tried, not just ones that sound plausible:

Frozen Strawberries Instead of Fresh You lose a little brightness in the flavor and the texture muddled is softer, almost jammy. The drink still works. Thaw completely and pat dry before muddling - excess water from frozen fruit dilutes the flavor noticeably.
Lime Instead of Lemon The drink gets tangier and slightly more tropical. It's a good swap if that's what you have. The flavor profile shifts but doesn't suffer. I've made it both ways and have no strong preference.
Basil Instead of Mint This is a more adult-tasting version of the drink. The sweetness is still there but the herbal note is more savory and complex. Worth trying if you want something that reads less like a kid's drink. I'd use 3-4 basil leaves; it's stronger than mint.
Simple Syrup or Honey (Added) If your strawberries aren't very ripe or you prefer a sweeter drink, a small splash of simple syrup or a teaspoon of honey rounds it out without changing the character of the drink. Add after muddling, before the sparkling water.
Plain Sparkling Water Instead of Soda This is actually my preference. The strawberry flavor stays cleaner and more pronounced. The drink is less sweet overall. If you're serving this to people who want something that feels like a "real" drink and not a fruit punch, go with sparkling water.

How to Make a Strawberry Mocktail

This comes together in four steps, and the order matters - especially when you add the sparkling water.

A bowl of sliced strawberries and lemon wedges on a light gray surface, surrounded by fresh mint leaves.

Prepare the Ingredients

Wash and dice ¾ cup of fresh strawberries, reserving a few whole ones for garnish. Slice ½ a lemon into thin rounds. Pull 5-10 fresh mint leaves from the stem. Having everything prepped before you start muddling keeps the process clean and fast.

Top view of a jar containing sliced strawberries and lemon wedges.

Muddle the strawberries, lemon, and mint

Add the diced strawberries, lemon slices, and mint leaves to a large glass or mason jar. Press firmly with a muddler or the back of a wooden spoon 5-6 times. You're looking for the strawberries to be mostly broken down and juicy, the lemon to have released some of its juice, and the mint to smell fragrant - not destroyed.

Pro Tip

Stop muddling when the mint smells strong. Bruised mint past that point turns bitter. Use a spoon to press the muddled ingredients lightly while stirring to extract more flavor.

A mocktail with strawberries is being poured from an open can into a glass jar, with fresh mint leaves adding a touch of green nearby.

Add the Sparkling Water or Soda

Pour 1 can of sparkling water or lemon-lime soda directly over the muddled fruit. Stir gently once or twice - you want to combine, not agitate. Aggressive stirring drives off the carbonation fast. If you want to strain out the fruit solids before serving, now is the time; pour through a fine mesh strainer into your serving glass.

Serve and Garnish

Add ice to glasses, then pour the mocktail over. Garnish with a whole strawberry on the rim and a lemon slice. Serve immediately - the carbonation is at its best right now.

Did you make this recipe?

Why this is so popular

Quick and Easy: Ready in under 10 minutes with just a few simple steps.
Customizable: Adjust the sweetness, swap ingredients, or make it fancier with garnishes.
Perfect for Any Occasion: Great for summer parties, Valentine's Day, or a refreshing afternoon treat.
Kid-Friendly: A healthy, non-alcoholic drink everyone can enjoy.

Make-Ahead Tips

The muddled fruit base holds well in the refrigerator for up to 24 hours, which makes this easy to prep for a party.

Muddle the strawberries, lemon, and mint as directed in Step 2.
Cover and refrigerate the muddled mixture for up to 24 hours.
When ready to serve, pour the muddled base into glasses over ice.
Add the sparkling water per glass, right at serving time. Do not add it to the whole batch in advance.

The fruit base actually gets a little more flavorful after a few hours as the juices continue to release. The sparkling water is the only thing that has to wait.

Storage Instructions

This drink is best made fresh. Once the sparkling water is added, serve it within 20-30 minutes or the carbonation is gone.

If you have leftover muddled fruit base (without sparkling water added), store it in a covered container in the refrigerator for up to 2 days. The mint will continue to steep and get stronger over time; if you made it with a lot of mint, taste before serving and add fresh strawberry if it's gone too herbal.

Freezing is not recommended - the texture of the muddled fruit after thawing is unpleasant, and there's nothing here that benefits from freezing.

Dozens of red strawberries are arranged on a dark tray, some slightly frosted.

How To Freeze Strawberries

Follow these simple steps to freeze strawberries perfectly every time.

Learn How To Freeze Strawberries

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Tips for success

Balance the Sweetness: If your mocktail is too tart, add a splash of simple syrup or honey. For a less sweet version, reduce the amount of soda or use unsweetened sparkling water.
Don't Over-Muddle: Gently crush the strawberries and mint to release their flavors without making the drink bitter.
Serve Immediately: Add the sparkling water or soda just before serving to keep it fizzy.
Garnish Creatively: Use whole strawberries, lemon slices, or a sprig of mint to make your mocktail visually appealing.

Frequently asked questions, answers and tips:

Can I use frozen strawberries?

Yes. Thaw them completely first and pat them dry with a paper towel before muddling. Frozen strawberries release more water than fresh, and if you skip the drying step, the extra liquid dilutes the flavor of the final drink. The muddled texture will be softer than fresh, almost jammy - it works fine, just a different result.

What's the best sparkling water for this mocktail?

Plain or lemon-lime are the two I reach for. Plain sparkling water lets the strawberry flavor stay forward and keeps the drink from being too sweet. Lemon-lime soda adds sweetness and a more pronounced citrus note - more crowd-pleasing for kids or people who want something closer to a fruit punch. Avoid anything strongly flavored like grapefruit or berry-flavored sparkling water; the added flavoring fights with the fresh strawberry instead of supporting it.

Do I have to strain out the fruit?

No. Leaving the muddled fruit in the glass gives you something to eat at the bottom, and some people prefer that. If you're serving this at a party and want a cleaner presentation, strain it through a fine mesh strainer before pouring into individual glasses. Either way works.

Can I make this for a crowd?

Yes. Multiply the muddled fruit base by however many servings you need, make it in a large pitcher, and refrigerate it. Keep the sparkling water separate and let guests pour their own over ice. This keeps everything fizzy and lets people control their own sweetness level if you're offering both sparkling water and soda as options.

Can children drink this?

Yes, this is a fully non-alcoholic drink. It's fruit, lemon, mint, and sparkling water. The mint can be omitted for younger kids who find the flavor strong.

Strawberry Recipes

[cboxarea id="cbox-JGX2J4gDDzRl7aHq"]

A mason jar filled with iced strawberry lemonade, the perfect mocktail with strawberries, garnished elegantly with lemon slices and mint leaves. A red cloth and whole strawberries add a charming touch beside the jar.

Strawberry Mocktail

This refreshing strawberry mocktail is the perfect non-alcoholic drink for summer parties, Valentine's Day, or any occasion. Made with fresh strawberries, lemon, fragrant mint, and your choice of sparkling water or soda, it's quick, easy to make, and customizable to suit your taste.

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Print Rate

Course: Drinks

Cuisine: American

Keyword: mocktail with strawberry

Prep Time: 2

Total Time: 2

Servings:

Calories: 54

Author: Sarah Mock

Ingredients

▢ ¾ Cup Strawberries diced, plus extra for garnish
▢ 5-10 Mint leaves
▢ ½ Lemon sliced
▢ 1 can sparkling water or light-coloured soda of choice
▢ Ice optional

Follow Savoring The Good On PinterestFollow @SavoringTheGood or tag #STGRecipes!

Instructions

Prepare strawberries and lemon by slicing them, add mint leaves. Crush them directly in a jug. Use a muddle or the back of a wooden spoon.
¾ Cup Strawberries, 5-10 Mint leaves, ½ Lemon
Pour beverage of your choice and stir everything together.
1 can sparkling water
Add ice and garnish with whole strawberries and slice of lemon. (optional)
Ice

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Nutrition Facts

Strawberry Mocktail

Serving Size

Amount per Serving

Calories

% Daily Value*

Fat

Saturated Fat

0.1

Polyunsaturated Fat

0.3

Monounsaturated Fat

0.1

Sodium

Potassium

275

Carbohydrates

Sugar

Protein

* Percent Daily Values are based on a 2000 calorie diet.

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Like this recipe card? Want one for your site?Check out WP Recipe Maker!

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

Pinterest Rachael JELL-O

St. Patrick’s Day Cupcakes with Irish Cream Buttercream

St. Patrick's Day Leprechaun Irish Cream Buttercream Cupcakes feature a rich and creamy Irish cream buttercream topped with adorable marshmallow leprechaun hats, these cupcakes are easy to make and delicious to eat.

St. Patrick's Day cupcakes topped with green leprechaun hats and orange frosting, displayed on a shamrock-shaped plate. A bottle lingers in the background.

Ingredients needed:

Assorted baking ingredients including cupcake with green fondant, powdered sugar, melting chocolates, marshmallows, milk, butter, sandwich cookies, Irish cream, and vanilla extract.

Cupcake Base:

6-8 cupcakes (store-bought or homemade)

Buttercream:

½ cup room-temperature salted butter
2 ¼ cups powdered sugar
1 teaspoon vanilla extract
1 ½ tablespoons Irish cream
1 tablespoon heavy cream
deep orange food gel color

Decorations:

6-8 marshmallows
8 ounces green melting chocolate
2 ounces black melting chocolate
St. Patrick's Day sprinkles
3-4 sandwich cookies

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Substitutions

Irish Cream Substitute: Use Irish cream coffee creamer or syrup for a non-alcoholic version.
Cupcake Base: Use vanilla, chocolate, or any preferred flavor.
Food Coloring: Adjust the shade of orange to your preference.

Non-Alcoholic Option

Substitute Irish cream with Irish cream coffee creamer or syrup.

Helpful Kitchen Tools

Baker piping cream on bread; various decorated pastries and cakes shown, featuring floral and swirl designs.

Disposable Piping Bags

400, 12inch Anti-Burst Pastry Bags, Tipless Icing Piping Bag for Cake, Cream Frosting and Cookie Decoration Supplies

Purchase on AMAZON

A mix of green, gold, and silver sprinkles, including shamrock shapes, round beads, and rods, scattered on a white surface.

St. Patricks Day Edible Sprinkle Mix

Sprinklefetti mixes contain jimmies, sugar pearls, nonpareils, sugar, dextrose or quin shapes, confetti quins and more!

Purchase on AMAZON

How to make Patrick's day cupcakes

Saint Patrick's Day cupcakes with green hats and orange frosting are beautifully decorated with shamrocks and gold buttons, all elegantly arranged on a vibrant green surface.

Perfect for parties, family gatherings, or a celebratory baking session, this recipe comes together in under an hour.

Prepare the Leprechaun Hats

Melt the green chocolate in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth.

A marshmallow on a skewer is being dipped into green candy coating, shown in a small cup and placed on a parchment-lined tray.

Dip marshmallows in the green chocolate using a toothpick.
Scrape off excess chocolate and place on parchment paper to dry.

Three chocolate sandwich cookies on the left; one cookie in a glass of green liquid on the right, set against a white background.

Separate sandwich cookies and dip the creamless halves in green chocolate.
Place on parchment paper.

Green chocolate-covered marshmallow on white surface, shown from top and side view.

While the chocolate is still wet, place a chocolate-covered marshmallow on top of each cookie half to create the hat.
Let dry completely.

A glass bowl with chocolate wafers on the left and a piping bag filled with a chocolate mixture on the right, placed on a textured white surface.

Melt the black chocolate using the same method and transfer to a piping bag.
Cut a small hole in the tip.

Two images of a green top hat made from frosting. The left shows piping in progress; the right shows the finished hat with a black band and small yellow decorations.

Pipe black chocolate around the base of each marshmallow to create the hatband.
Use tweezers to add sprinkles for decoration.

Make the Buttercream

In a mixing bowl, whip the butter on high speed until light and fluffy (about 3 minutes).

A mound of white powdered sugar sits in a clear mixing bowl.

Add powdered sugar, vanilla extract, Irish cream, and orange food gel.
Mix on low until combined.

Two images show a bowl with orange frosting. The left image includes added cream, while the right image shows the frosting fully mixed to a smooth consistency.

Slowly pour in the heavy cream while mixing.
Increase speed to medium-high and whip until the buttercream is smooth and fluffy.

Piping orange frosting onto a chocolate cupcake before and after completion.

Assemble the Cupcakes

Fit a piping bag with the 1M tip and fill with buttercream.
Pipe a swirl of buttercream onto each cupcake.

Six Saint Patrick's Day cupcakes with orange frosting are topped with green fondant hats, perfectly resembling leprechaun hats, on a light background.

Gently place a leprechaun hat on top of each cupcake.
Optional: Add extra sprinkles to the buttercream for more festive flair.

Did you make this recipe?

Buttercream Tip

For a smoother buttercream, sift the powdered sugar before adding it to the butter. This prevents lumps and creates a silky texture.

Sliced corned beef with a side of carrots and potatoes on a white plate. A garnish of herbs is sprinkled on top.

Crock-pot

Corned Beef and Cabbage

This traditional one-pot meal combines salt-cured beef brisket with fresh vegetables, cooking low and slow until perfectly done.

Corned Beef and Cabbage

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Reader Favorites

Frequently asked questions, answers and tips:

Can I make these ahead of time?

Yes! Store them in an airtight container in the fridge for up to 3 days. Add the decorations just before serving.

Can I freeze these cupcakes?

Yes, but freeze them without the decorations. Thaw at room temperature before adding the buttercream and hats.

Dessert Recipes

See more Dessert Recipes →

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

Pinterest Rachael JELL-O

Butterfly Pea Flower Lemonade

Butterfly pea flower lemonade is the color-changing drink I saw on TikTok and immediately knew I had to find a way to recreate it my way. I knew that the science is simple: butterfly pea flowers steep into a vibrant blue tea, and when you pour it over acidic lemonade, the pH shift transforms it into purple right before your eyes. It's part kitchen science experiment, part Instagram-worthy refreshment-and it takes less than 10 minutes. Ready in 10 minutes (5 minutes steep, 5 minutes assembly).

The butterfly pea flower tea is naturally blue, but when mixed with the acidic lemonade, it transforms into a gorgeous purple hue-a fun science experiment in your glass!

Ingredient notes:

Clear glasses labeled ice, lemonade, boiling water, and a small bowl with dried butterfly pea flowers rest on a white marble surface, ready to create the vibrant Butterfly Pea Flower Lemonade.

1 cup store-bought lemonade (or homemade, if preferred)
1 teaspoon dried butterfly pea flowers (or 2 butterfly pea flower tea bags)
1 cup hot boiling water
Ice cubes
Lemon slices, for garnish (optional)

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

What does butterfly pea flower taste like?

Butterfly pea flower has a mild, earthy flavor with subtle floral notes. It's not overpowering, making it a great base for drinks like this lemonade.

Substitutions

Can I use homemade lemonade instead of store-bought?

Absolutely! Homemade lemonade works perfectly and allows you to control the sweetness and tartness to your preference.

Can I use cold water instead of hot water to steep the flowers?

Hot water extracts the color and flavor more effectively, but you can cold-steep the flowers overnight in the refrigerator for a lighter version.

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Helpful Kitchen Tools

A clear glass pitcher, is filled with iced red liquid and slices of blood oranges on a light surface.

Crystal Glass Pitcher

Features a sturdy handle and sleek spout, ensuring effortless, precise pours.

Buy on Amazon

Instructions

Top view of a teapot filled with vibrant blue liquid, resembling refreshing Butterfly Pea Flower Lemonade, beside a bowl of dried butterfly pea flowers on a white marble surface.

Prepare the Butterfly Pea Flower Tea

In a heatproof container, pour 1 cup of boiling water over the butterfly pea flowers (or tea bags).
Let it steep for 5 minutes, or until the water turns a rich, vibrant blue.
Remove the flowers or tea bags and allow the tea to cool to room temperature.

Two glasses filled with round ice cubes on a marble surface.

Assemble the Drink

Fill two 12-ounce glasses with ice cubes.

A person pours a dark liquid from a glass teapot into a glass with ice and a lemon slice, crafting a refreshing concoction. In the background, a similar glass contains Butterfly Pea Flower Lemonade, its purple hue complementing the scattered lemon halves and blue petals.

Pour ½ cup of store-bought lemonade into each glass.

Pouring blue Butterfly Pea Flower Lemonade into a glass with ice, creating a stunning purple ombre effect. A sliced lemon adorns the rim, while additional lemons and a second glass are artfully placed in the background.

Add the Butterfly Pea Flower Tea

A glass pitcher pours vibrant butterfly pea flower lemonade into an iced glass with a purple hue, garnished with a lemon slice. Two other similar drinks are in the background.

Slowly pour the cooled butterfly pea flower tea over the lemonade in each glass.

Why does the color change when mixed with lemonade?

The butterfly pea flower contains a natural pH-sensitive pigment called anthocyanin. When mixed with acidic lemonade, the blue color shifts to purple or pink.

Garnish and Serve

Watch as the blue tea mixes with the lemonade, creating a stunning purple color change!

Customization Ideas

Adding a splash of sparkling water for a fizzy version.
Sweetening the tea with honey or simple syrup for a more floral flavor.
Use limeade instead of lemonade for a tangier twist.

Substitutions

Here's what happens when you swap ingredients in this recipe.

Homemade Lemonade Instead of Store-Bought - This works beautifully if you already have homemade lemonade on hand.
- What you gain: control over sweetness and tartness.
- What you lose: nothing, really...the color change happens the same way. I prefer store-bought for this recipe purely because it's faster and the acidity is reliable, but homemade works just as well.
Cold Water Instead of Hot Water for Steeping - This doesn't work. I tried it thinking it would save time in cooling down the tea but the flowers barely released any color at all. You end up with pale blue water that doesn't have enough pigment to create the dramatic color shift. Hot boiling water is required to extract the anthocyanin compounds that give you that rich blue.
Fresh Butterfly Pea Flowers Instead of Dried - Fresh flowers are less concentrated, so you'll need 5-6 fresh blooms to match the color intensity of 1 teaspoon dried. I haven't tested this myself (I only have access to dried, I WISH I had access to fresh!), but based on how dried herbs work compared to fresh, this ratio should get you close. Adjust to your preference.
Limeade Instead of Lemonade - This creates a tangier, more tropical flavor profile. The color change still happens because lime juice is acidic like lemon juice. I haven't tried this variation, but readers who have say it works and tastes great-more Key lime pie vibes than lemonade.

Did you make this recipe?

Storage Tips

If you have leftover butterfly pea flower tea, store it in an airtight container in the refrigerator for up to 2 days. Mix with lemonade just before serving.

Souper Cubes

Pour extra tea into silicone molds, freeze, and add the butterfly pea flower ice cubes to lemonade at a later date.

Purchase

Blue Tea package with butterfly pea flowers. Labeled as caffeine-free herbal tea with 10 pyramid teabags. Loose flowers and a single teabag are displayed in front.

Butterfly Pea Flower Tea

10 Count - Pyramid Plant Based Tea Bags

Purchase on AMAZON

Frequently asked questions, answers and tips:

Can I use fresh butterfly pea flowers instead of dried?

Yes, you can use fresh flowers, but you may need to adjust the quantity since fresh flowers are less concentrated. Start with 5-6 fresh flowers and adjust to taste.

More garnish options

Besides lemon slices, try garnishing with fresh mint leaves, edible flowers, or a sprinkle of butterfly pea flower powder for extra flair.

Chef Tip

If your store-bought lemonade is too tart, add a touch of honey or simple syrup to balance the flavors.

A glass of butterfly pea flower lemonade is being poured, displaying a gradient from blue to purple, garnished with a lemon slice. Lemons and dried flowers are scattered on the white surface.

Butterfly Pea Flower Lemonade (Color-Changing Drink)

Make stunning Butterfly Pea Flower Lemonade at home! This vibrant, color-changing drink is easy to prepare with just 5 ingredients.

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Print Pin Rate

Course: Drinks

Cuisine: Asian

Keyword: Butterfly Pea Flower Lemonade

Prep Time: 5

Cook Time: 5

Cool Time: 5

Total Time: 15

Servings: servings

Calories: 60

Author: Sarah Mock

Ingredients

▢ 1 Teaspoon dried butterfly pea flowers or 2 butterfly pea flower tea bags
▢ 1 Cup boiling water
▢ 1 Cup lemonade store-bought
▢ Ice cubes
▢ Lemon slices for garnish (optional)

Follow Savoring The Good On PinterestFollow @SavoringTheGood or tag #STGRecipes!

Instructions

Prepare Butterfly Pea Flower Tea

In a heatproof container, pour 1 cup of boiling water over the butterfly pea flowers (or tea bags). Let it steep for 5 minutes until the water turns a rich blue color. Remove the flowers or tea bags and allow the tea to cool to room temperature.
1 Cup boiling water, 1 Teaspoon dried butterfly pea flowers

Assemble the Drink

Fill two glasses with ice cubes. Pour ½ cup of store-bought lemonade into each glass.
Ice cubes, 1 Cup lemonade

Add Butterfly Pea Flower Tea

Slowly pour the cooled butterfly pea flower tea over the lemonade in each glass. Enjoy the beautiful color change as the blue tea mixes with the lemonade!

Garnish and Serve

Garnish with lemon slices, if desired. Stir gently and serve.
Lemon slices

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Nutrition Facts

Butterfly Pea Flower Lemonade (Color-Changing Drink)

Serving Size

Amount per Serving

Calories

% Daily Value*

Sodium

Carbohydrates

Sugar

* Percent Daily Values are based on a 2000 calorie diet.

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

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Sarah's Culinary Insight

Hot water is non-negotiable for color extraction - I tested cold water once thinking it would work-it doesn't. The flowers barely release any pigment. You need boiling water to pull out that rich blue color.
Pour slowly to get the ombre effect. - If you dump the tea in fast, it mixes completely and you lose the layered blue-to-purple gradient. A slow, steady pour over the back of a spoon creates the Instagram-worthy look everyone wants.
Store-bought lemonade works perfectly - I've used Simply Lemonade, Minute Maid, and even the Costco brand. They all work. The acidity level is consistent enough that the color change happens reliably every time.

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

Pinterest Rachael JELL-O

Texas Twinkies

Texas Twinkies are bacon-wrapped jalapeños stuffed with cream cheese and smoked brisket they are the ultimate game day appetizer. I've been making these for 8 years, and the trick I learned early is using a wire rack so the bacon crisps evenly instead of steaming in its own drippings. You can bake them in 30 minutes or smoke them low and slow for deeper flavor. Either way, they're ready in under an hour, and people demolish them.

Tray with Texas Twinkies, featuring smoked brisket, thick-cut bacon, jalapeños, and cream cheese.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Sarah's Culinary Insight

The wire rack is non-negotiable if you want crispy bacon. Without it, the bacon sits in rendered fat and gets soggy on the bottom. I learned this the hard way after my first batch came out limp.
Jalapeño size matters. I look for peppers that are at least 3 inches long so there's enough room for filling. Smaller peppers are harder to stuff and the bacon-to-filling ratio gets off.
The cream cheese acts as a binder for the brisket. If you skip it or skimp on it, the brisket falls out when people bite in. Spread it generously on one side of the pepper before adding the meat.
For oven method, 400°F gets the bacon crispy in 20-30 minutes. Lower temps take longer and the jalapeños can get mushy. Higher temps risk burning the bacon before the filling heats through.
Smoker method at 275°F takes 60-90 minutes. The bacon won't get as crispy as the oven method, but the smoke flavor is worth it. If you want both smoke and crisp, finish them under the broiler for 2 minutes.

Substitutions

Pulled Pork Instead of Brisket - You gain sweetness (most pulled pork has more sugar in the rub), you lose the deeper beef flavor. The texture is similar enough that it works beautifully. I've served these at parties with pulled pork and no one noticed the swap. If you're using store-bought pulled pork, make sure it's not swimming in sauce, drain it first or the jalapeños get soggy.

Shredded Chicken Instead of Brisket. -This shifts the flavor profile significantly. Chicken is milder, so the bacon and jalapeño become the stars instead of playing support. It works, but it tastes like a different dish. If you go this route, season the chicken aggressively; smoked paprika, cumin, garlic powder; or it'll taste bland next to the bacon.

Ground Beef Instead of Brisket - I've tested this and it's my least favorite swap. Ground beef doesn't have the pulled texture that clings to the cream cheese; it crumbles and falls out when you bite in. If ground beef is all you have, brown it first, drain it well, and mix it with a tablespoon of barbecue sauce to help it stick together.

How to make Texas Twinkies

Here's how I build these so the bacon stays crispy and the filling stays put.

Sarah's Top Tip

Glove Up: Wear gloves when handling jalapeños to avoid irritation from the oils.

Three jalapeños on a cutting board, one sliced open with seeds exposed and a knife nearby.

Prepare the Jalapeños

Click to jump to instructions to cut jalapeños pepper for stuffing

Spice Tip

Leave some membrane if you prefer a spicier bite.

Green jalapeños halved and filled with cream cheese on a white plate, with raw bacon on a tray nearby.

Stuff the Jalapeños

Spread about 1 tablespoon of cream cheese into each jalapeño, filling one side. I spread it thick-this isn't just for flavor, it's structural. The cream cheese is what holds the brisket in place when you bite in. If you spread it thin or skip spots, the filling slides out.

Pro Tip

The cream cheese acts as a binder for the brisket.

Texas Twinkies are green peppers stuffed with shredded meat and topped with cream cheese, served on a pristine white plate.

Add Brisket

Add 2-3 tablespoons of shredded brisket to each jalapeño, pressing gently to ensure it sticks to the cream cheese.

A hand holds a Texas Twinkie, a bacon-wrapped jalapeño stuffed with cheese and vegetables, secured with toothpicks, hovering over a baking tray.

Wrap with Bacon

Lay a slice of bacon on a flat surface. Place a stuffed jalapeño at one end and roll the bacon around it, overlapping slightly. I overlap by about half an inch-just enough that there are no gaps, but not so much that you get thick bacon bunching. Secure with toothpicks at both ends. (The toothpicks keep the bacon from unraveling as it shrinks in the oven.)

Texas Twinkies: Jalapeños stuffed with cheese and wrapped in bacon, secured with toothpicks on a baking sheet, ready for cooking.

Cook the Texas Twinkies

Oven Method:

Preheat the oven to 400°F (200°C).
Place the bacon-wrapped jalapeños on a wire rack set over a baking sheet (to catch drippings and ensure even cooking).
Bake for 20-30 minutes, or until the bacon is crispy and cooked through.

Smoker Method:

Preheat your smoker to 275°F (135°C).
Place the jalapeños directly on the smoker rack. Smoke for 60-90 minutes, or until the bacon is fully cooked and has a rich smoky flavor.

Bacon-wrapped Texas Twinkies, speared with toothpicks, are artfully arranged on a crisp white surface.

Serve

Let the Texas Twinkies cool for 5 minutes before serving. Remove the toothpicks carefully.
Serve as an appetizer or side dish with your favorite dipping sauce (e.g., ranch dressing or barbecue sauce).

Did you make this recipe?

How do you cut jalapeños pepper for stuffing?

Select large jalapeños for easier stuffing.

Wash and dry them thoroughly.

Trim

Trim off the stem end of each jalapeño. Using a sharp paring knife, make a straight cut lengthwise along one side (the flatter side works best).

Sliced green jalapeños on a white plate next to bacon and cream cheese on a marble countertop.

Open

Gently open the jalapeño and use the knife or a small spoon to remove the seeds and white membrane.

Rinse the jalapeños under cold water to remove any remaining seeds.

Pat them dry with a paper towel.

Click to go back to the instructions

Seasonal Favorite

This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.

Crisco Pie Crust

Can I make Texas Twinkies without a smoker?

Yes, you can definitely make Texas Twinkies without a smoker!

Preheat your oven to 400°F and cook them for 20-30 minutes on a baking sheet. For best results, use a wire rack on top of the baking sheet - this elevates the Twinkies and allows the bacon to crisp up evenly on all sides since the air can circulate underneath.

While you won't get the extra smoky flavor that a smoker provides, the smoked brisket used in the filling will still give you that wonderful smoky BBQ taste. The bacon will also add its own smoky notes as it cooks.

Grilled Chicken Wings

I have the secret to crispy wings on the grill!

Grilled Chicken Wings

How to add smoky flavor when cooking in the oven

Use smoked bacon.
Add a tiny bit of liquid smoke to your brisket (use very sparingly!).
Consider using smoked paprika as a seasoning on the outside of the bacon.

Frequently asked questions, answers and tips:

These are the questions I get most often about Texas Twinkies. If you have one I haven't answered, drop it in the comments.

Can Texas Twinkies be prepared in advance?

Yes, you can prepare Texas Twinkies in advance!

Same Day Prep (recommended):

You can assemble them completely (including wrapping in bacon) up to 4 hours ahead.
Store covered in the refrigerator.
Remove from fridge 30 minutes before cooking to let them come closer to room temperature.
Cook according to recipe instructions.

Can they be frozen before cooking?

Don't freeze uncooked Texas Twinkies (the texture of the jalapeños and cream cheese will suffer).
Don't pre-cook partially - cook them completely when you're ready.
Don't prep more than 24 hours in advance as the jalapeños can get soggy.

Can cooked Texas Twinkies be frozen?

Yes, but the bacon loses some crispness. Cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer bag. They'll keep for 2 months. Reheat from frozen at 375°F for 15-20 minutes, finishing under the broiler to crisp the bacon.

Make-Ahead Tips:

Clean and prep jalapeños up to 24 hours ahead, store in airtight container in fridge
If storing assembled but uncooked Twinkies overnight:
- Make sure cream cheese is spread evenly to create a barrier between the brisket and pepper.
- Wrap very tightly in plastic wrap.
- Place in an airtight container and store in the refrigerator.
- Remove toothpicks before storing and re-secure with fresh ones before cooking.
- Let them sit at room temperature for 30 minutes before cooking.

Reheating Instructions

If you have already cooked Texas Twinkies that you want to reheat:

Preheat oven to 350°F.
Place on wire rack over baking sheet.
Heat for 8-10 minutes until warmed through.
Use broiler for last 1-2 minutes if bacon needs crisping.

Texas Twinkies

Make these irresistible Texas Twinkies-bacon-wrapped jalapeños stuffed with smoked brisket and cream cheese! Perfect for parties or game day, this easy appetizer is smoky, spicy, and so delicious.

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Print Pin Rate

Course: Appetizer

Cuisine: Mexican

Keyword: Texas Twinkies

Prep Time: 10

smoker time: 2 30

Total Time: 2 40

Servings: servings

Calories: 181

Author: Sarah Mock

Ingredients

▢

8 jalapeños sliced and de-seeded
▢ 12 Tablespoons cream cheese room temp
▢

2 c smoked brisket chopped or shredded
▢

8 slices Bacon thick cut

Follow Savoring The Good On PinterestFollow @SavoringTheGood or tag #STGRecipes!

Instructions

Prepare the Jalapeños:

Cut off the stem end and slice each jalapeño lengthwise. Remove seeds and membrane. Rinse and pat dry.
8 jalapeños

Stuff the Jalapeños:

Spread 1 tablespoon cream cheese into each jalapeño. Add 2-3 tablespoon shredded brisket, pressing gently to stick.
12 Tablespoons cream cheese, 2 c smoked brisket

Wrap with Bacon:

Roll each stuffed jalapeño in a slice of bacon, securing with toothpicks at both ends.
8 slices Bacon

Cook:

Oven Method: Bake at 400°F for 20-30 minutes until bacon is crispy.
Smoker Method: Smoke at 275°F for 60-90 minutes until bacon is cooked.

Serve:

Let cool for 5 minutes. Remove toothpicks and serve with dipping sauce.

Want to share when you made this recipe?Follow @SavoringTheGood & tag #STGRecipes!

Nutrition Facts

Texas Twinkies

Serving Size

1 popper

Amount per Serving

Calories

181

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

367

Potassium

253

Carbohydrates

Sugar

Protein

* Percent Daily Values are based on a 2000 calorie diet.

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Like this recipe card? Want one for your site?Check out WP Recipe Maker!

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.

Get to know me

as seen in:

Hersheyland Nightline Good Day Pa!

Pinterest Rachael JELL-O

Potato Side Dishes to Serve with Turkey

Vegetable Side Dishes to Serve with Turkey

Stuffing, Dressing, and Grain Sides for Turkey

Seasonal Favorite

Salads to Serve with Turkey

Sauces, Gravies, and Condiments for Turkey

Bread and Rolls to Serve with Turkey

Frequently asked questions, answers and tips:

I am Sarah Mock. Welcome!

as seen in:

Ingredients:

Recipe Card?

Substitutions

Can I Use Table Salt?

How to Make Dill Pickles

Prep the cucumbers

Which is the blossom end?

Brine the cucumbers

What is all that water!?

Drain and Rinse

Wash 3 Times

Sterilize your jars

Flavor Tip

Make the pickling brine

Pack the jars

Pickle packing tip

Add the brine

Remove air bubbles and seal

Process in a water bath canner

Cool and check the seals

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Canned Dill Pickles

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Pickle Brine

Add to each jar

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How to Make Lazy Lasagna in the Crock Pot

Brown the beef

Color Equals Flavor

Add garlic

Build the sauce

First layer

Add half the ravioli

Add the second sauce layer

Repeat the ravioli layer

Finish with the remaining sauce

Slow cook

Add mozzarella

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Seasonal Favorite

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7 qt. Crock-Pot

Crock Pot Lazy Lasagna

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