Deliciously Easy Recipes
Thick buttery pistachio pudding cookies packed with vanilla, melting white chocolate chips, and chopped pistachios, all colored green like a true pistachio! The best part? They come together in 20 minutes!
If you are bored with chocolate chip cookies and you need something chewy and loaded with flavors, try my twist on the amazing Italian pistachio cookies.
View postFor real comfort food, try this Turkey Tetrazzini Recipe. It’s a turkey casserole that’s so creamy and delicious, perfect for leftover turkey.
Do you have leftover Thanksgiving turkey and don’t know what to do with it? You absolutely MUST try making this Turkey Tetrazzini.
It is so cheesy and creamy saucy, and we absolutely love it! (If you love easy recipes made with spaghetti noodles – be sure to check out our Cheesy Chicken Spaghetti and our Quick Spaghetti and Meatballs recipes – both made FAST using the Instant Pot.)
This time of year life is too busy for complicated recipes. Fortunately, this pasta is not only perfect for using up all that leftover holiday turkey but is so simple to make – you’ll want to make it year-round.
View postSpice up your holiday with this easy-to-make Cajun Turkey Breast recipe roasted in the oven to juicy perfection. It’s positively delicious!
We make a lot of turkey in our house. That’s probably because we love recipes that make leftovers because I’m all about knocking out the cooking on one day and then keeping prep light for a few days after that.
This is why recipes like this super simple oven-roasted turkey breast that is flavored with Cajun seasonings is a favorite around here. When you want to jazz things up and make something different from the traditional turkey recipe – this is the one to make.
I also love this meal because it makes just enough for our reduced crowd. Now that the kids are out of the house and often can’t make it back for holidays – we don’t need to make a massive amount of food.
A small, 3-pound turkey breast is not only just perfect for a lovely dinner for two – but it gives us just enough leftovers that we can have the same meal again the next night or toss it into a soup or casserole if we want something different.
So good – I know you’ll love it!
The best way for a turkey to be cooked is with high heat, which will kill all the bacteria in the turkey. The USDA recommends cooking a full-size turkey at 450 degrees Fahrenheit for 15 minutes per pound of weight when using a conventional oven.
When cooking just a small turkey breast, it can be done at 350 degrees and until the internal temp reaches 165 degrees.
***NOTE: Due to some safety concerns with baking glass cookware at high temperatures, please use a Metal Baking Dish, Corningware or Enameled cast iron dish.
We love to have leftover turkey because it makes for great soups and sandwiches. Here are a couple of our favorites.
There have been countless reports of the glassware exploding – I even had one of my readers tell me that when she was pulling out the dish at the end of baking another recipe, the whole thing exploded, sending glass & all the hot juices all over her oven, kitchen & herself.
I don’t recommend using the glass baking dishes for baking over 350 degrees. Some say that it is because they set the hot dish on a cool countertop, but many people report that it happened when they were pulling it out before it left the oven, and in some cases, when it wasn’t even being touched with the door closed.
You can see more information here and there are many images on the internet if you search glass bakeware exploding.
First – if you know that those you are feeding like to go back for seconds – always keep that in mind. I almost always double what I think I will need because not only does my family love seconds – but we love leftovers too.
The rule of thumb is to buy one pound of turkey per person.
Something to also factor, that will change this is whether or not you will be providing side dishes. If you are making this for Thanksgiving – then you will most likely be serving side dishes too. So people may serve themselves a bit less turkey if they plan on loading up their plate with a lot of extras.
To make it easier to remove the netting after baking – wrap the turkey breast in foil while the breast rests after cooking.
The key here is to be patient so you get the best possible result.
You bet. We like to keep the leftovers in the fridge for a couple of days for quick and easy meals. But if it looks like we aren’t going to be able to eat it all within 3-4 days – then I toss the remaining leftovers in a zip-top bag and freeze it for up to 2 months.
It’s great to add it to a last-minute dinner-like soup in the Instant Pot. I don’t even have to thaw it first.
I know there are people out there that are passionate about rinsing poultry before cooking it. However, most cooking schools these days don’t recommend the practice.
This just spreads salmonella to more parts of your kitchen – leaving more room for issues and more places to clean. Plus, anything that you may be trying to wash off isn’t going to come off without soap. You wouldn’t just rinse your hands after touching poultry, you would vigorously use soap.
Since you aren’t going to use soap on your poultry, rinsing doesn’t help. Anything that could be on there, will bake off /out as long as you are cooking the turkey to the right temperature.
If cooking more than 1 turkey breast at a time – the total baking time will increase, but the exact time can vary depending on a multitude of factors. The estimated time is about 15 minutes per pound.
Because I was doing two – 3-pound turkey breasts at the same time – I cooked mine for about 90 minutes after the initial 15-minute high-heat period.
Providing that the turkey didn’t sit out too long before it was transferred to an airtight container, it should last 3-4 days in the refrigerator and up to 3 months in the freezer.
As with most things, it is important to get food into the refrigerator within 1 hour after serving to prevent bacteria growth.
If you happen to have any turkey leftovers after serving – just transfer the remaining turkey to an airtight container and keep refrigerated until ready to serve again.
To reheat – microwave for about 30-60 seconds or until hot again.
The key to reheating the turkey is to steam it. We like to place it in a microwave-safe container with a splash of water.
Then we lightly cover the container with either a paper towel, the lid to the container if it is also microwave-safe, or even an inverted paper plate.
Then we reheat and let the water steam the turkey. It comes out moist and delicious every single time.
While the list is long as to what we like to pair with our turkey dinner – here are the recipes we make the most frequently for our family holidays.
This easy turkey recipe is SUPER delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a homemade turkey before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this holiday staple.
If you love this Easy Cajun Turkey Breast recipe, you’re going to love these other turkey recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Cajun Turkey Breast as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This Turkey Panini is made with leftover holiday turkey, apple butter, cheddar cheese, and apple slices on deliciously hearty bread. Super easy and a perfect meal for those lazy days following the holiday.
Grilled sandwich recipes are seasonal favorites during winter/holiday time. It makes sense because you typically have a lot of leftovers from the holiday feast.
So why not pile all those ingredients into one delicious sandwich. But then take it up a couple of notches and grill that sandwich on a panini maker or in the skillet.
The buttery grilled bread with the melted cheese blends so perfectly with the warm apple butter and turkey. It’s the perfect way to enjoy those leftovers -SO GOOD!
What I love about this recipe is that you can really take any of your favorite sandwich ingredients or your favorite leftovers and stuff them all in there to make an awesome lunch.
We love to do apple butter – because we have a ton of it around here with our harvest this season. But you can add your favorite jam or leftover cranberry sauce too.
You can, and we do it often. Definitely a good idea to double the recipe if you are making leftovers as your meal the next night for the whole family.
This sandwich is so versatile – you can add all your favorites on there. Cranberry sauce, a little bit of stuffing, some sliced veggies and so much more.
You can definitely make this on any hearty bread you prefer. You can even give it a try with a hoagie style, chewy french bread. Some other options are pickle slices, Havarti cheese &/or mustard.
Yes – if you don’t have a panini maker – you can use a George Foreman grill (which is quite similar to a panini maker) or you can use a skillet with the help of a meat press.
If you don’t have a meat press – you can try wrapping a brick or some other non-flammable item in foil before placing it on top of your sandwich to press it down as it cooks. It isn’t the best option – but will work in a pinch.
Generally, yes. If you want to just assemble these & enjoy them right away without grilling them, that is fine too.
Turkey is a protein and proteins typically don’t have strong flavors on their own. Turkey meat has a mild savory flavor with slightly sweet poultry notes when cooked properly. It absorbs flavors from its surrounding marinade/condiments – which is why your seasonings while cooking the turkey are so important.
The key to choosing a bread is that you want it to not have an overpowering taste – so the inside flavors are the star. But you also need to consider the structure of the bread – anything too soft and light will fall apart.
It needs to be hearty and a bit dense to stand up to the structure of a panini. Here are some of our favorite options.
The key to reheating the turkey is to steam it. We like to place it in a microwave-safe container with a splash of water.
Then we lightly cover the container with either a paper towel, the lid to the container if it is also microwave-safe, or even an inverted paper plate.
Then we reheat and let the water steam the turkey. It comes out moist and delicious every single time.
Place any leftover sandwiches in an airtight container or zip-top bag and refrigerate for up to 3 days.
Turkey goes with so many things. You can serve it with cucumber, pickle, or fresh pickled cucumber on the side.
Also pair it with salad mix, coleslaw, potato chips, pasta salad, red cabbage that is marinated or pickled, potato salad, or onion rings. We like to add these recipes with this sandwich…
This grilled sandwich recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a grilled sandwich before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious snack recipe.
If you love this Easy Turkey Panini recipe, you’re going to love these other snacks too. Please click each link below to find the easy, printable recipe!
If you love this Turkey Panini as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This Easy Pecan Pie recipe is an excellent recipe for Thanksgiving or Christmas. It can be easily prepared and it’s simply delicious! This recipe will provide you with one 9-inch pie that serves about 8 people.
What’s your favorite pie when it comes to the holidays? I know that pumpkin is super popular this time of year but I think that one pie that often doesn’t get the attention that it deserves is pecan pie.
In the southern region of the United States, the recipe for pecan pie was extremely popular as far back as the early 1800s. In fact, American recipes for pecan pie were first published as early as 1828.
View postOven Roasted Mushrooms with Garlic and Thyme are super easy to make and the perfect addition to your weeknight dinners or holiday feast. Done in 15 minutes.
Oven Roasted Mushrooms are one of those wonderful recipes that is just as healthy as it is delicious. Our family loves to have seasoned mushrooms on the side of just about any dinner we are making.
The best part is that these are so simple to make and take only 15 minutes – which makes it easy to serve these whenever the craving strikes. These mushrooms are just about the easiest side dish recipe you could make.
The mushrooms are loaded with healthy nutrients, but when combined with the garlic and herbs the mushrooms become even more nutritious. The mushrooms stand alone as a delicious meal if you wanted to toss in your favorite protein to serve with them.
They are great for lunch or dinner. Plus, this recipe is very easy to make, and you can’t beat how quickly they are ready to enjoy.
Roasted mushrooms can be stored in the fridge for up to 3 days. The best way to store them is in an airtight container.
To freeze mushrooms put mushrooms in an airtight container or freezer bag. Put mushrooms in the freezer for 6 months to 1 year. Unfortunately, the mushrooms will go bad if you do not use them within that time frame.
Mushrooms should be wiped with a damp paper towel before slicing and preparing. Do not wash them underwater because they are porous.
Look for mushrooms that are plump and have a fresh look. Avoid mushrooms that have any bruises, cuts or black spots on mushrooms.
These roasted mushrooms are so versatile – they can be served with just about anything. But here are a few of the things we like to make these with for our holiday meals. Mashed potatoes, rice, salad, or even bruschetta would be the perfect side dish for this recipe.
Yes, mushrooms can be prepared ahead of time. After mushrooms are done roasting let them stand for about 10 minutes so they cool down a bit before putting in an airtight container or freezer bag and placing in the fridge.
Then mushrooms can be stored in the fridge for 4 – 5 days until ready to use.
Any mushroom is great for roasting. However, portobello and these cremini/button mushrooms are the most popular mushrooms to use for oven-roasted mushrooms.
Yes – you can make these mushrooms in the air fryer. You might need to work in batches depending on the size of your air fryer.
To make – place the prepared mushrooms in the air fryer basket in a single layer. Cook at 400 for 5 minutes, turn the mushrooms over, and then cook another 5 minutes or until fork-tender. If they start to brown too much, you can tent the top with foil to keep them cooking evenly.
Yes, mushrooms are good for you. They contain protein and some mushrooms also have iron, Vitamin A or Vitamin B-6.
Mushrooms are available all year but they are more plentiful in the fall. Mushrooms go bad very quickly so it is important to store mushrooms properly once mushrooms are bought fresh from a grocery store.
The words roasted and bake are often interchangeable – but the definitions, while similar, are a bit different. Roasted mushrooms are mushrooms that have been cooked in an oven at a higher temperature for a shorter time. Baked mushrooms are mushrooms that have been cooked in the oven at a lower temperature and for a longer period of time.
This roasted mushroom recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made roasted mushrooms before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this side dish recipe.
If you love this Oven Roasted Mushrooms recipe, you’re going to love these other sides too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Oven Roasted Mushrooms as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Fall is a favorite time of year because cinnamon smells so good when it’s baked, which is why this Cinnamon Cookies Recipe is always a hit!
Cinnamon is such a popular spice and is used in many types of desserts because it makes them really tasty. In fact, cinnamon cookies are my favorite type of cookie!
I love to bake cinnamon cookies – especially this time of year. So warm and inviting – the family can’t wait for these cookies to even cool down before they are devouring them one by one.
View postThere’s nothing like a big slice of pumpkin pie on Thanksgiving, but that much pie can be difficult to finish! I made these mini pumpkin pies last year and they were a huge hit.
They’re kind of like little individual pumpkin pies made with or without homemade crust and much easier to eat than a slice. (Make them with my no-fail favorite homemade pie crust recipe!)
The great thing about these mini pumpkin pies is they’re easy to make and most of the pumpkin pie ingredients are probably already in your pantry!
I love these little pumpkin pies because not only does it make serving super easy. Everyone can just grab their own and go. But they help keep portions small instead of the possibility of a much larger piece of pie.
Besides – with the kids gone, our holidays are smaller now. Having individual pies makes it easy for me to serve a couple for what we want for the holiday and a day or two after. Then I’ll wrap up and freeze the remaining pies for us to enjoy whenever the craving strikes.
This is really important when making pumpkin recipes. Pay close attention to the recipe & see if it calls for one or the other.
This recipe calls for pumpkin puree, which is just pumpkin that is cooked & pureed. Pumpkin pie filling is the puree mixed with sweeteners & spices – which isn’t what is usually called for when it comes to most recipes that use pumpkin.
They are not usually interchangeable because it will change the flavor & possibly the consistency of the recipe you are making.
I like to transfer the pies to an airtight container or cover each tightly with plastic wrap or foil and keep them refrigerated for up to 3 days.
Keep in mind that the homemade whipped cream won’t be so pretty when you remove the cover the next day.
I recommend just scraping that whipped cream off and adding some fresh whipped cream when serving.
Yes, pumpkin pie is best when it’s had time to sit in the refrigerator overnight or for at least 3 hours, but you can also make pumpkin pies 1-2 days in advance.
You bet and it is super easy. Just thaw the tub and then transfer it to the piping bag to add your decoration.
You can also just add a nice large dollop on top of the pie and spread it in a whipped fashion instead of piping it on in a design.
You can. Instead of cutting out the smaller crusts, keep it whole and line the pie dish. Bake at 375°F for about 50 minutes. You may need to protect the edges of the crust halfway, keep an eye on it.
Pumpkin Pie will last in the refrigerator for 3 to 5 days.
You could, although it’ll be a little more watery. I have not made it using fresh pumpkin so I can’t tell you exactly how much to use, but I would definitely make sure the cooked pumpkin has completely cooled before you start using it.
Pumpkin pie is best served at room temperature or cold, but it can also be warmed before serving. To warm pumpkin pie place in the oven at 325°F for about 10 minutes.
It is best to eat these pumpkin pies cold, also there is whipped cream on top so heating is not an option.
Absolutely! Wrap each mini pumpkin pie tightly with plastic wrap before adding the whipped cream on top and freeze for up to 6 months.
Yes, absolutely, that will work just fine. The squirt top variety in the can will give you a similar look but does not contain the stabilizer to keep it looking pretty for a long period of time.
This mini pumpkin pie recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a homemade pie before, & you might be a bit nervous – but you’re going to love these. I have made a list below of the things I absolutely can’t live without when it comes to making this pie recipe.
If you love this Easy Mini Pumpkin Pies recipe, you’re going to love these other pie recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Mini Pumpkin Pies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Discover the bold flavors of Chinese cuisine with our Dry Chicken Chili recipe, marrying tender marinated chicken with vibrant bell peppers, onions, and aromatic spices, creating a harmonious and fiery dish that’s perfect for spice enthusiasts and food lovers alike.
Elevate your culinary experience with this zesty and satisfying Chinese classic and make some delicious restaurant-style Chilli chicken at home to snack on like finger food with some beer, or serve as a complete dinner with some buttery rice.
View postNow, more than ever, families are looking for ways to make traditional holiday meals healthier, but still tasty. Fortunately, this roasted cornish hen recipe provides a healthy alternative that is just as delicious as the traditional turkey dinner. This versatile meal goes great with any side dish or even on its own when you’re looking for a light meal after the holidays.
When it comes to meals I have always preferred to pick and nibble rather than feast and stuff myself. This is probably why I like to have appetizers far more than I do 3 meals. I could definitely live on appetizers.
So this is why I love to roast these little cornish game hens in place of a traditional Thanksgiving dinner. These days the kids are moved out and can’t always come home for the holidays – so it doesn’t make sense to make a huge meal. These game hens are a perfect alternative. Small portions, easy to make – SO DELICIOUS!
But don’t think that these little hens are only for the holidays. They are the perfect dinner for two – even for busy weeknights or for a romantic weekend dinner.
Simple, easy, and delicious. Just prep, pop them in the oven and you can whip up your side dishes while you wait for them to bake.
Cornish hen, also called Rock Cornish game hen, is a small chicken-like bird with dark meat. They are young chickens of 4 to 6 weeks of age that weigh between 1.5 and 2 pounds each. Though they are eaten in many countries across the world, they are not common in these countries. They were first developed in the United States.
Cornish game hens are available fresh and frozen all year round. A single Cornish game hen is very small; it weighs 2 pounds on average. Each hen yields only one serving of meat at a meal.
The internal temperature of a whole roasted bird should be 165°F (74°C). This is important because bacteria are killed at temperatures above 160°F (71°C) so heating the bird to this temperature ensures that harmful bacteria will be eliminated.
A meat thermometer inserted into the thigh or thickest part of a whole hen can be an accurate measure of the internal temperature.
The most important thing to remember when using a meat thermometer is that it needs to be in the thickest part of the meat since that will take the longest to heat all the way through and come to the proper temperature.
The tip of a digital thermometer should be inserted into the center of a large roast, turkey, or other whole bird. The probe should not touch the bone or any other cold spot.
Insert the probe slowly and carefully until it touches an internal part of the meat and takes its reading without touching or moving any internal parts such as bones or fat.
Typically, cooked poultry is stored in a refrigerator at 40°F (4°C) or less for no more than two days. Refrigerated leftovers will be safe to eat for up to 4 days.
To freeze leftovers, wrap them securely in a freezer-safe container or place them in a freezer bag and store them for up to 3 months.
Hens can be served with almost any type of side dishes and meal ideas, and the possibilities are virtually endless. However, some good combinations would be:
On average, there are 793 in a whole roasted hen – including the skins. There are 160 calories per serving of meat from a whole roasted Cornish game hen with the skin removed prior to cooking.
Cornish game hens are an incredibly versatile main dish. We like to pair these hens with the same side dishes that we would serve at any other traditional holiday dinner or even a weeknight meal. Here are some of our favorites we make along with these game hens.
Roasting time for a whole hen is about one hour and 15 minutes at 375°F (175°C). If the oven temperature is 400°F (190°C), the cook time decreases to about one hour.
This game hen recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made roasted cornish hens before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious dinner recipe.
If you love this Easy Cornish Hens recipe, you’re going to love these other recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Roasted Cornish Hens as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This Pumpkin Muffins Recipe is great for breakfast or a snack. These jumbo-sized, bakery-style muffins are moist and fluffy, with a perfect sweetness.
Do you love standard muffins or do you prefer jumbo muffins? You know the kind you get at the bakery? Or Costco muffins that are all the rage?
For me – if I am going to go through the trouble of having breakfast – it better be worth it. So I’m a “go big or go home” kind of person when it comes to food. This is why I’m all about the jumbo, bakery-style muffins like these pumpkin muffins here. They are INCREDIBLE!
Not only are these scrumptious – but they are so incredibly easy to make too. If you can dump ingredients into a bowl and whisk them together – you can make these muffins.
Nothing too complicated and they are ready in just over 30 minutes – which I love because I am definitely not known for my patience.
When the pumpkin craving strikes, or when the family says they are really wanting a big, perfectly moist pumpkin muffin to pair with their coffee on a chilly fall morning – these muffins whip up in no time. You can’t beat that. I know you’ll LOVE them.
These muffins will keep well for up to 5 days at room temperature when placed in an airtight container or ziptop bag. You can refrigerate them to give them another couple of days if needed. I recommend refrigeration if you live in a hot or humid climate.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
With some recipes – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that can work. HOWEVER- FOR THIS RECIPE – PLEASE USE THE SPOON AND LEVEL METHOD.
We love pumpkin recipes in this house – so we definitely have a lot of recommendations on what to make using pumpkin. Here is a small list of our favorites.
This is really important when making pumpkin recipes. Pay close attention to the recipe & see if it calls for one or the other.
This recipe calls for pumpkin puree, which is just pumpkin that is cooked & pureed. Pumpkin pie filling is the puree mixed with sweeteners & spices – which isn’t what is usually called for when it comes to most recipes that use pumpkin.
They are not usually interchangeable because it will change the flavor & possibly the consistency of the recipe you are making.
I understand that you might not keep pumpkin pie spice on hand – or maybe you used so much last season that you may have run out. No problem – just blend the following ingredients together and you will have your own homemade pumpkin pie spice.
You bet! These muffins freeze quite well. I recommend waiting until they have completely cooled. Then wrap them individually with plastic wrap. Then place them in a zip-top bag and freeze for up to 3 months. Thaw in the refrigerator overnight before serving again.
We bake the muffins at a higher temperature for the first 5 minutes because it helps the sides of the muffins bake at a faster rate during that time. This then forces the batter to then bake upwards instead of outwards while baking slowly at the lower temperature for the remainder of the time.
This allows for a nice tall muffin with a perfectly domed top – instead of a flat muffin that reaches the top of the liner and then spills out and bakes in a random shape.
Yes, this recipe is incredibly versatile. That’s why I love it so much.
You can use this batter to make 12 standard-size muffins. Bake at 425 degrees for the first 5 minutes and then at 350 degrees for another 15 minutes. You’ll probably get 14-15 standard-size muffins, so be sure to have 2 pans ready.
This batter can also be made into mini muffins. The batter yields approx 40 muffins. Bake them at 350 degrees for 11-13 minutes. When making mini muffins, please don’t use the high temp at the beginning of the baking process.
Yes – that would be absolutely delicious. I recommend using regular-sized chocolate chips instead of mini chocolate chips because these muffins are so large. Also, I highly recommend the GHIRARDELLI 60% Cacao Bittersweet Chocolate Premium Baking Chips because they offer a larger chocolate chip that is almost as large as Hershey’s drops.
Of course, if you choose to make this recipe as standard muffins – then either regular chocolate chips or mini chocolate chips would be perfect.
If making mini muffins – I only recommend using mini chocolate chips.
Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.
To make Bakers Release – it is as simple as 1,1 & 1.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.
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This jumbo muffin recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have some of these items on hand OR maybe you have never made jumbo muffins before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe.
If you love this Easy Pumpkin Muffins recipe, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Pumpkin Muffins as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Be sure to follow me on my social media, so you never miss a post!
Caramel Apple Cupcakes are made with an apple and caramel homemade cupcake recipe then topped with a delicious caramel buttercream frosting, a fresh apple wedge, and a drizzle of caramel to make them the most delicious fall cupcake ever!
Do you love cupcakes? Our house is split with half of the house preferring treats like pie for holiday celebrations & the rest of us prefer something like cake or cookies.
So when it comes to the holidays – I like to offer a nice variety of goodies so everyone is happy and fulfilled. That’s where these caramel apple cupcakes come into play.
What could be more fall-like than caramel and apples? I suppose many would say pumpkin – and you wouldn’t be wrong. But since we have an abundance of apples here from our orchard – I’m all about the apple.
But for me – apples simply MUST be paired with caramel. The two go hand in hand and make these cupcakes so scrumptious that your eyes will roll back and you will be in heaven from the first bite. I can’t get enough and I know you will love them too.
Don’t miss these adorable owl cupcakes for fall!
Don’t let them sit out for too long. After serving, please them in an airtight container.
Because of the buttercream frosting, I like to keep them refrigerated and then remove what we plan to have for dessert when I am serving dinner. This way they can come to room temperature while we have dinner and they are just perfect for dessert.
They will keep in the fridge for up to 4 days or freeze for up to 3 months.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But Light or dark brown sugar will work in this recipe.
Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
You bet. The cupcakes can be made and decorated ahead of time and kept in the refrigerator for up to 4 days prior to serving – EXCEPT FOR THE APPLE WEDGE. The apples will turn brown as they are exposed to the air – as you probably know. I recommend adding those right before serving.
Make sure to cover tightly with plastic wrap or keep them in an airtight container so they don’t dry out.
Yes, absolutely. This recipe makes 12 cupcakes – So if you need more – maybe for your Thanksgiving dessert as an alternative to pie – doubling is super easy.
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use unsalted butter.
I use salted butter when cooking most of the time. If using unsalted, add 1/4 teaspoon of kosher salt.
You bet they can. Once baked – these cupcakes can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cupcakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)
You can also gently wrap the completely decorated cupcakes and freeze them until you need them. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.
Just make sure to thaw it in the fridge the night before as they do taste best when not frozen. I also like to leave them at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.
Sure! If you are tight on time and want to just whip up the cupcakes using a box mix – that will work fine too. That being said – I am not sure how the box mix will perform if you are adding the shredded apples and caramel. You might want to leave those out.
You can even use the canned frosting – I think it is available in caramel flavor.
That being said – this recipe is so scrumptious and doesn’t really take that much longer than using the pre-made mix. I highly recommend you giving it a try.
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If you love this Apple Cupcake recipe, you’re going to love these other fall treats too. Please click each link below to find the easy, printable recipe!
This cupcake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this fall treat recipe.
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Balsamic Brussel Sprouts roasted with cranberries is a perfect side dish for Thanksgiving, Christmas, or any holiday celebration.
These Balsamic Brussel sprouts are roasted in the oven and tossed with cranberries to give them a tart and sweet flavor. This recipe can be made in about 30 minutes, which makes it perfect for holidays and everyday dinners too.
If you love to bring a delicious pop of gorgeous color to your holiday table – these Brussel Sprouts are the perfect dish. I know your family will go crazy for them as much as we do.
View postCozy up with a glass of this Thanksgiving Punch! It’s a fruity holiday drink that is perfect for holiday gatherings with friends and family.
This is the perfect recipe for Thanksgiving. The taste of the apple and orange juice blends perfectly with the lemonade and sparkling water to give this drink that perfect Thanksgiving flavor.
We serve this drink – or variations of it – each and every year for the holidays. Everyone loves it and it is always one of the first things we run out of.
Fortunately, this punch recipe is so simple to make that we can have several pitchers going at the same time and whip up more in about 5 minutes when we run out.
Not only is it delicious – but it’s so pretty too. Just look at that gorgeous orange drink – so perfect for a fall holiday gathering.
I picked up mine on Amazon – however, I have found the same Tall Glass Pitcher here. I love it because not only is it pretty and simple and elegant – but it is large enough to hold a whole lot of punch, which is great for holiday parties.
You can really serve this punch recipe with just about anything. But since we are serving it for the holidays – here is a list of the recipes we typically serve with this delicious drink.
This drink is best when enjoyed immediately because of the carbonated component added. It also doesn’t keep too well for longer periods of time if you are adding any alcohol to the pitcher.
Try to enjoy this recipe freshly made – cutting the ingredients in half or even to 1/4 if it is too much.
Yes – this recipe is easily doubled, tripled, or whatever you like. We have even made this and served it in one of those huge coolers with the spigot that you see on the sidelines of football games. You know the ones that usually hold Gatorade. Because this punch is served cold- it is easy to store it in whatever you need and make as much as you like.
Yes, if you don’t want to use sparkling water you can use 7-Up, ginger ale, Sprite, or lemon/lime-flavored soda. Any clear, carbonated drink of choice should do the trick. You can even use those flavored sparkling waters if you want.
Frozen juice concentrate will still need to be made into juice before you can use it for this recipe. But once you do that, it is fine to use.
You bet! Diet juices and soda will work just fine with this drink recipe.
Absolutely. If you want to use cran-apple or pomegranate-cranberry juice in place of the straight apple juice, that will be just as delicious. You can also sub in lime juice or pineapple juice depending on your preference instead of the orange juice.
I have not personally tried it, so I can’t say how that would turn out. But I would imagine that would taste very similar and be just as delicious.
I like to make a double batch of this punch, leaving out the soda & any alcohol that might get added in addition to the punch when making the second batch.
Then I pour it into a bundt pan or jello mold & freeze it. Then I have a large “ice cube” that is not only pretty but won’t dilute the punch when it melts.
You can also freeze the fruit before adding it to the punch and they will work like ice. Also, try adding frozen cranberries, they can help act as ice cubes as well.
Yes. Just add 1 oz. of bourbon or light rum per serving. So for this 6 cup recipe, (serving 1/2 cup servings) – you would add 12 ounces of your alcohol of choice.
This holiday punch recipe is so simple to make – and you probably already have many of these items on hand this time of year just like I do! OR If you’ve never made your own punch before, you might be hesitant – but you & your guests are going to love this recipe for your holiday parties. I have made a list below of the things I absolutely can’t live without when it comes to making this punch recipe.
If you love this Easy Thanksgiving Punch recipe, you’re going to love these other drinks too. Please click each link below to find the easy, printable recipe!
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These adorable Thanksgiving turkey cupcakes are fun treats packed with chocolate flavor and make an amazing sweet party snack.
An easy twist on your favorite chocolate cupcakes to turn them into cute little turkeys for your Thanksgiving party.
View postInstant Pot Turkey Breast will be your Thanksgiving, Christmas, and New Year’s Day go-to recipe for juicy, tender, and flavorful turkey breast.
This Instant Pot turkey breast recipe is perfect for a quick and easy dinner. Cook it in the pressure cooker and you’ll have a moist and flavorful meal in minutes!
I just love how quick and easy this Instant Pot Turkey Breast recipe makes our holiday meal prep. No more running the oven for hours on end – this gives us delicious turkey and it is practically effortless.
I really love this recipe because now that our oven runs on the same fuel as one of our heating sources and that source isn’t unlimited – I am far more conscious of how long I am using the oven. I don’t want to make anything in there that will cook for longer than an hour.
Fortunately, we have great little countertop appliances like the air fryer and pressure cooker that can do the same job in a short amount of time and save my fuel source in the process.
Not only that – but it makes clean up a breeze because everything is contained to the one little pot. Super simple and the turkey is just so tender and juicy too. I know you’ll love it.
The rule of thumb is to buy one pound of turkey per person.
Keep in mind how many side dishes you will be offering along with the turkey. If you are making this for Thanksgiving – then you will most likely be serving side dishes too. So people may serve themselves a bit less turkey if they plan on loading up their plate with a lot of extras.
Something else to keep in mind – do you expect your guests to go back for seconds – always keep that in mind. I almost always double what I think I will need because not only does my family love seconds – but we love leftovers too.
The most important thing to do before you get started – even before you unwrap the turkey— is to make sure it will fit inside the pressure cooker pot.
Place the wrapped turkey in the pot on top of the trivet and make sure the lid will still close properly. You don’t want to get to the critical part of adding the turkey to the pot only to find out it doesn’t fit.
In general – a 6 Qt pot should be able to hold a 5-6.5 pound turkey and the 8 Qt pot should hold 7-8.5 pounds.
If the turkey will only fit without the trivet – that is okay because you can use the veggies in the bottom of the pot as a make-shift trivet. Just make sure to keep the skin side up so that the skin doesn’t find its way to the bottom of the pot and get stuck there.
The best way for a turkey to be cooked is with high heat, which will kill all the bacteria in the turkey. The USDA recommends cooking your turkey at 450 degrees Fahrenheit for 15 minutes per pound of weight when using a conventional oven.
When cooking with an Instant Pot it is sealing in the heat and steam to cook the turkey and therefore it will cook the food much faster than what you get with an oven.
Pressure cooking a turkey breast can be done on manual high pressure until the internal temp reaches 160 degrees.
You bet. We like to keep the leftovers in the fridge for a couple of days for quick and easy meals. But if it looks like we aren’t going to be able to eat it all within 3-4 days – then I toss the remaining leftovers in a zip-top bag and freeze it for up to 2 months. It’s great to add it to a last-minute dinner-like soup in the Instant Pot. I don’t even have to thaw it first.
Well – this will depend on the size and thickness of the turkey you are wanting to cook.
If you are cooking a BONE-IN turkey breast – the cooking time will be based on the weight. I generally cook mine for 30 minutes with 10 minutes for a natural pressure release when cooking a 6-7 pound BONE-IN turkey. You can reduce it to about 25 minutes for a 3-4 pound turkey breast and 27-28 minutes for a 4-5 pound turkey breast.
Now- when cooking a BONELESS turkey breast you will be focusing on the thickest part of the turkey because they will range in shape. Keep in mind that the long skinny ones will take less time than the rounded, fatter ones. Start your time at about 30-35 minutes with a 10-minute natural pressure release when cooking a ROUND turkey breast that is roughly 3 pounds.
**Live at High Altitude – Because water boils at a lower temperature at high altitudes, and pressure cooking requires water to boil in order to work, some foods may need a little more cooking time.
When pressure cooking at high altitudes you want to make sure to add 5 percent to your cook time for every 1,000 feet above 2,000 feet elevation. For example, when we lived at 4,000+ feet I would add 10 percent to my cook time.
For a recipe that called for 20-minutes of cooking time, I would then cook for 22 minutes. When pressure cooking, 1-2 minutes can make all the difference in a recipe, unlike when cooking by traditional methods.
This probably happened because the pot was not deglazed after something else was cooked in there. Anything that is stuck onto the bottom of the pot can affect how the cooker comes to pressure – resulting in it not cooking correctly. This can also happen if the mixture of what you have in there is too thick. If the mixture isn’t stirred well – it will cause the burn notice. For this recipe – that part shouldn’t be a problem.
Make sure that the bottom of the pot is clean by scraping up any food stuck to it using a wooden spoon. Make sure there is adequate liquid in the pot – you can always add 1/4 cup to a 1/2 cup more depending on your elevation and climate.
The most important thing to remember when using a meat thermometer is that it needs to be in the thickest part of the meat since that will take the longest to heat all the way through and come to the proper temperature.
The tip of a digital thermometer should be inserted into the center of a large roast, turkey, or other whole bird. The probe should not touch the bone or any other cold spot.
Insert the probe slowly and carefully until it touches an internal part of the meat and takes its reading without touching or moving any internal parts such as bones or fat.
This is the best part. You will have all those juices in the bottom of the pot once you remove that turkey. These are great for making a super flavorful gravy.
To do so – drain the liquid through a fine-mesh strainer so you can separate it out from all of the other veggie pieces and other little floating things in the juices.
Add back to the pot 2 cups of the juices along with 1/4 cup of water and 2 tbsp of cornstarch. Whisk it really well. Set the Instant Pot to the saute setting and continue to whisk as it heats up until the gravy thickens. Remove from the heat and serve alongside your turkey and fixings.
Be sure to hold onto the remaining liquid – you can use that for turkey soup with any leftovers you might have from your meal.
Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.
For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time. This allows for a little extra cooking time as the pressure inside naturally goes down.
At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.
By today’s definition, they are virtually the same – if you are talking about an electric pressure cooker. However, a traditional pressure cooker and an instant pot are two different cooking methods.
A traditional pressure cooker is a sealed metal container that cooks food quickly by steam under increased atmospheric pressure and heats the pot to boiling point.
An Instant Pot, on the other hand, is an electric-style pressure cooker that uses the same idea for cooking foods but can do so with very little liquid. They are incredibly efficient, safer than a traditional pressure cooker, and super easy to use too. Plus they come with a multitude of other functions making them great for quick meal prep.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
While this turkey breast is very versatile and can be served with just about anything – here is a list of our favorite recipes that we pair with this great main dish.
While you can do this – that doesn’t mean that you should. I highly recommend that you don’t try to do this with a frozen turkey breast.
Usually, the pressure cooker is great for cooking meat from a frozen state – but because we are working with a very thick piece – the likelihood of you having to overcook the outside so you can get the inside to cook to the proper temperature is pretty high.
This won’t result in a very good meal. You will likely have dry, tough turkey on the outside and potentially unsafe turkey on the inside. Please use a fresh or fully thawed turkey for this recipe.
If you want to brown the turkey skin after cooking, transfer the cooked turkey breast to a baking sheet and broil for 3-4 minutes or until your desired doneness. Make sure to keep an eye on it so it doesn’t burn.
If you happen to have any turkey leftovers after serving – just transfer the remaining turkey to an airtight container and keep refrigerated until ready to serve again.
To reheat – microwave for about 30-60 seconds or until hot again.
You can also place your serving in a small cake pan and place it on a trivet in the Instant Pot. Be sure to add 1 cup of water to the bottom of the pot before cooking – then reheat on manual pressure for about 5 minutes – although the total time will depend on how much you are reheating.
The key here is to be patient so you get the best possible result.
I am currently using an 8-quart pot, but this recipe can be made in the 6-quart pot too. If you have one of the smaller versions (3-quart mini), I recommend cutting this recipe in half.
If you love this Easy Turkey Breast recipe, you’re going to love these other turkey recipes too. Please click each link below to find the easy, printable recipe!
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Apple Cider Donut Holes are an easy breakfast recipe made with a simple apple cider batter and baked in a mini muffin tin, then rolled in a cinnamon and sugar coating. They are positively scrumptious!
I sure get excited about fall and all the flavors that come with it. Fall has always been my favorite season – but now that we have this property my fall days are full of picking apples from our orchard and making all sorts of apple recipes – fall is all the more fun.
So here I was picking through all of my apple recipes in grandma’s cookbooks this season because we had a massive crop of apples this year. I knew I would be making apple recipes for FOREVER. We had already made a ton of cider and wanted to make some recipes with that cider. I think these little donut holes were a perfect choice.
Be sure to try our Instant Pot Apple Cider & Apple Cider Donut Cake!
I’m so in love with these little donut holes. My daughter has been begging me to make more since she ate the last of this batch. Fortunately, the recipe is so easy that I can just hand it off to her and let her make her own.
These are the perfect little breakfast to enjoy throughout the fall season. I know I will be making these for guests coming this Thanksgiving – they are definitely a hit.
These mini muffins/donut holes are super easy to store. Just place leftovers in an airtight container and keep them at room temperature. I don’t recommend refrigerating as the cooler air will moisten the sugar coating and make it dissolve and soak into the donut holes.
While these are technically mini muffins – when they are baked and then rolled in the cinnamon and sugar mixture they take on the flavor and texture of a donut hole. Because they are also the same size and shape as a donut hole – the name just sort of stuck and became the popular and more common way to refer to these tasty little gems.
Sure – these can be made in a standard muffin tin. If you would like to do that – bake for 15-18 minutes or until golden on top and spring back when they are gently pressed on the tops.
I used homemade cider (which I will be linking to here once I get that post written) but you can use the jug of cider that you can find at either the local farmers market or the grocery store. Keep in mind that if you are using a commercial brand vs something made locally and found at the orchard – the cider will most likely be thinner.
My cider had a thicker consistency which made for a thicker batter. Either is okay.
Also – you can use either the spiced cider or the plain cider – that is up to you if you want to have a stronger spiced flavor to the donut holes. I used spiced cider – but they are delicious either way.
Yes – if you have a standard donut pan, you can add the batter to the pan and bake for 8-10 minutes at 350 degrees. I don’t recommend trying to fry this dough as it is meant to be baked.
Yes – this recipe makes 48 donut holes – which was enough for the 3 of us here to enjoy for a whole weekend. I made this recipe because I had the larger mini muffin pan and I had completely forgotten that I also had a couple of smaller mini muffin pans I could have used. Either way – this recipe easily reduces to make half or you can double it if you need a whole lot of donut holes.
Since we have quite a few apple trees on our property – it is no surprise that we make a ton of apple recipes. Here are just a handful of our favorites.
Theoretically yes, however, the apple juice will give you a very light apple flavor compared to what you get with the apple cider. In addition to that, it will be a much thinner consistency, resulting in a thinner batter – so you will want to make sure your sour cream is thick and doesn’t have too much whey mixed in before you add it.
This mini muffin/donut hole recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made donuts or muffins before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe.
If you love this Easy Apple Cider Donut Holes recipe, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Apple Cider Donut Holes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Easy Buttermilk Biscuits are fluffy, tender, flaky, perfect with butter and honey or jam. A deliciously simple dinner and holiday side dish.
These buttermilk biscuits are just the ticket for serving at any meal. They’re great for breakfast, lunch, and even afternoon tea. The ingredients and cooking time are minimal and this recipe is really easy to make.
As you know, I’m a sucker for easy recipes – especially ones that the family raves over. When I find something everyone loves and it is simple for me to whip up in a short time – it ends up being a recipe we make countless times. This biscuit recipe is one of those – because everyone can’t get enough.
Pair these biscuits with our Instant Pot Chicken Pot Pie recipe for a delicious dinner.
We all know that there is nothing like a warm biscuit with butter on it in the morning. These biscuits really are the best breakfast ever. They are fluffy and delicious with a mildly sweet taste that is perfect for dunking in your morning coffee or tea.
We love these Buttermilk Biscuits! They are absolutely perfect as a side dish for weeknight dinners, holiday feasts and, we love to serve them for our guests, and we’re sure you’ll love them too.
No problem. If you happen to not have buttermilk, you can place 1 tbsp white vinegar or lemon juice in your measuring cup. Then fill the rest up to the 1-cup mark with regular milk. Then let it sit at room temperature for at least 5 minutes before mixing into the batter.
But since this recipe calls for COLD buttermilk – you can then pop the “buttermilk” you have made into the fridge until it becomes very cold again before you use it for these biscuits.
OR you can use the buttermilk powder I have linked at the bottom of this post and you can just whisk it into water to make buttermilk whenever you need it.
In addition – you can use 4 tbsp of milk + enough sour cream to make a cup, OR 2 tbsp of milk + enough plain yogurt to make a cup. Note – don’t use Greek yogurt – it doesn’t have the right consistency to make this work.
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
Originally the biscuit dates back to the days of Louis XIV. The name comes from the French name “bis” (twice) “cuit” (cooked) because it was originally a flat cake that was baked, removed from its pan, and then baked again.
It was a staple for many years with soldiers because it was hard and dry (often called stone bread) – and therefore would last a long time compared to regular bread made with yeast.
Today – the light and flaky biscuits we are familiar with originated in Southern plantation kitchens. They consist of dough that has been worked into layers of flour and butter – folded a multitude of times to create that tender texture.
Because we aren’t dealing with yeast – most of the time this means that your baking powder has expired. When making yeast rolls or bread you would want to check and make sure the temperature of the liquid you were using to proof the yeast was correct.
But with these biscuits, the baking powder (along with the buttermilk) is our leavening agent and that will make the dough rise. If that isn’t fresh you will end up with flat, dense biscuits.
Yes, I do it often. You can wrap each biscuit individually with plastic wrap once they have been baked and cooled to room temperature. Then place all of the wrapped biscuits in a zip-top bag and freeze for up to 3 months.
You can also freeze the dough once it has been worked AND the biscuits have been cut. You can do this by placing the cut dough on a baking sheet that has been lined with plastic wrap. Place the tray in the freezer until the dough has completely frozen. Then remove and wrap each one tightly.
When ready to make – remove from the freezer, preheat the oven, unwrap the frozen biscuits and place on a parchment-lined baking sheet and bake according to the directions below.
I must say, we never have leftovers of these. However, if you happen to have a few extras lying around, place the leftover biscuits in a zip-top bag or airtight container. This recipe should keep at room temperature for up to 3 days.
There are so many different things you can add to these biscuits or pair these biscuits with. Here are some of the recipes we make the most frequently with this biscuit recipe.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
While there are some recipes where you can get away with gently fluffing and scooping the flour – these biscuits will become hard and dense if you do not follow the spoon and level method for measuring.
Yes, absolutely this can be doubled. You can even bake the sheets side-by-side or just do them in batches back to back. I like to double the recipe and bake them on my larger 3/4 sheet pan so I have enough for everyone and some leftovers too.
This biscuit dough will be dense before it is baked but should be light and fluffy like you see in the images here once they have been baked. If you find that your dough comes out more dense, please see the following suggestions below.
Nope, that is what makes making biscuits so easy. No yeast, no need to wait for them to rise. Just mix & bake.
I have not tried that yet. If you decide to give it a go, I would suggest using one that has a 1:1 ratio for the best possible results. Please let me know how it turns out. I’d love to share that with others.
This biscuit recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade biscuits before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this biscuit recipe.
If you love this easy biscuit recipe, you’re going to love these other side dish bread too. Please click each link below to find the easy, printable recipe!
Garlic Parmesan Pull-Apart Biscuits
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This isn’t your Grandma’s stuffing. This Apple Stuffing with Sausage is everything you’ve been dreaming about and the perfect side dish for your Thanksgiving feast.
This simple side dish is perfect for Thanksgiving or any day of the year. It’s hearty, filling, and very easy to make. When it comes to the holidays – people sure do love the stuffing with their family dinner.
For as long as I can remember, our family always made my grandmother’s “New England” stuffing that is made with ground beef, ground sausage, and potatoes. I always wondered why people would have stuffing made with bread. That is until I made some of this apple stuffing with sausage.
I love this stuffing because we have a ton of apples here from our trees and I’m always looking for different ways we can use them up. There are so many things you can do with apples – and adding them to this stuffing brings a wonderful flavor that is absolutely divine when served with a holiday turkey.
Plus the sweetness of the apples paired with the savory sausage is perfect. Sort of like pork chops pair with applesauce – only better. I don’t know about you – but I REALLY love to balance the flavors with notes from opposite ends of the spectrum. This is probably why I love salty/sweet combos too.
If you happen to have any stuffing leftovers after serving – just transfer the remaining stuffing to a shallow airtight container and keep refrigerated until ready to serve again.
To reheat – microwave for about 30-60 seconds or until hot again.
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
This is really a personal preference. If you are watching your salt intake, then use unsalted butter.
I usually use whatever I have on hand because when I’m busy preparing for the holidays, I really don’t care about what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt that it adds to this recipe because we aren’t adding any other seasonings here.
Yes, absolutely, that will work fine. I often keep those on hand more so than fresh – so we have made it both ways.
I don’t personally recommend eating stuffing that has been cooked inside the turkey. You can make this to stuff inside the turkey to add flavor to the turkey – but you would have to make an entirely different batch for serving as a side dish.
Stuffing is porous, and during the cooking process, juices from the turkey that may contain bacteria are absorbed by the stuffing. Additionally, when checking the temperature, many people neglect to check the temperature of the stuffing, which also needs to be cooked at 165 degrees Fahrenheit.
As a result, bacteria remain in the stuffing, which can cause guests to get sick and puts them at risk for salmonella poisoning. Any stuffing that contains meat juices must be cooked to the same minimum internal temperature as the meat itself in order to ensure any bacteria is killed during the cooking process.
Also – it will increase the cooking time. The difficult part is that the turkey and the stuffing would require different cooking times and one would end up being overcooked in order to make sure the other reaches the proper temperature.
You can double this recipe, but the issue will be the size of the skillet. You might want to make the batches in 2 skillets simultaneously and bake them side-by-side.
Yes, absolutely, that will work just fine. Any type or flavor of ground meat – chicken, turkey, sausage or even beef that you prefer will work great.
While the possibilities are endless when it comes to flavor pairings for this delicious apple stuffing with sausage – here are a few of our favorites that we will be serving this holiday season.
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This holiday stuffing recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade stuffing before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this holiday recipe.
If you love this Easy Apple Stuffing recipe, you’re going to love these other holiday recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Apple Stuffing with Sausage as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Ghost cupcakes will make your guests scream with delight. They’re super simple to make starting with a homemade vanilla cupcake recipe and topped with a deliciously sweet frosting decorated like ghosts for Halloween!
I love making super cute Halloween treats. Not sure why – because otherwise we aren’t super big Halloween people. But when it comes to the treats – I get so excited and come up with so many ideas.
Like these super adorable candy corn-inspired Ghost Cupcakes. The general idea became really popular a few years back when one of the large magazines featured a recipe for them. Here we have the same design decorating with the ghost and the candy corn colors – only we paired it with our own homemade cupcake and frosting recipes.
Be sure to add these Broken Glass Cupcakes or our other cute Ghost Cupcakes to your Halloween celebrations too!
These are just too stinkin’ cute. I’m such a sucker for those candy eyes. They give so much personality when added to treats – no matter the holiday.
I just think these are just the perfect little treat for a Halloween party – either for a kid’s classroom party, an office party, a potluck, or even a trunk or treat gathering with friends. Everyone loves these delicious little goodies.
Don’t miss our Ghosts in the Graveyard Dessert too!
The most important thing is to keep them in an airtight container. I like to keep them refrigerated since the frosting does have milk and butter in it.
I’ll remove however many we plan to have after dinner when I am getting ready to serve dinner. This way they can come to room temperature while we have dinner and they are just perfect for dessert. They will keep in the fridge for up to 4 days or freeze for up to 3 months.
Yes, I do it often. Once baked – these cupcakes can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cupcakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)
You can also gently wrap the completely decorated cupcakes and freeze them until you need them. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.
Just make sure to thaw it in the fridge the night before as they do taste best when not frozen. I also like to leave them at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
You bet. The cupcakes can be made and decorated ahead of time and kept in the refrigerator for up to 4 days prior to serving – EXCEPT FOR THE CANDY EYES. The candy eye color will bleed and won’t be very appealing once they are exposed to the cool, moist air. I recommend adding those right before serving.
Make sure to cover tightly with plastic wrap or keep them in an airtight container so they don’t dry out.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
Yes, absolutely. This recipe makes 12 cupcakes – So if you need more – maybe for a Halloween party – doubling is super easy.
I really love using a soft gel food color because the pigment is more intense and makes the dough less watery. For these cookies, I use electric yellow and electric orange.
Sure! If you are tight on time and want to just whip up the cupcakes using a box mix – that will work fine too. You can even use the canned frosting and either tint it yourself or buy the colors pre-made.
That being said – this recipe is so scrumptious and doesn’t really take that much longer than using the pre-made mix. I highly recommend you giving it a try.
DON’T MISS THESE HOLIDAY E-BOOKS!
This cute cupcake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this adorable treat recipe.
If you love this Cute Ghost Cupcake recipe, you’re going to love these other Halloween treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Ghost Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This season, ditch the oven and the mess. Feed your family a juicy and flavorful holiday turkey with this air fryer turkey breast recipe.
Are you looking for a quick and easy way to get your holiday meal prepared this season? Turkey breast, the leanest and healthiest cut of poultry, is easy to prepare in a variety of ways. But one of the best ways to cook turkey breast is in the air fryer.
Air-fried turkey is so much easier than making it in the oven. Not only that – but it cuts down on the mess. This turkey is so juicy and packed full of flavor- you’ll never want to make a turkey the conventional way ever again.
You see – now that most of the kids are out of the house – we don’t need to make a big spread for the holiday. Only one of them will be able to be here to celebrate with us – which means cooking for 3 is so much easier and takes so much less preparation than cooking for 5 or more.
That means I don’t need to make a huge turkey – a small turkey breast will do. It seems silly to run the big huge oven for a tiny little turkey breast – so once again, it’s the air fryer to the rescue.
Now I usually make a huge traditional roasted turkey and then a few years ago we started making this Applewood Smoked Turkey on the Traeger – which is amazing. But we just don’t need to do all that now that we don’t need a feast.
Plus – now that our oven runs on propane, I’m always looking for alternative ways to cook our meals so I can leave that propane for our alternate heat instead. I’m all about conserving one of our heat sources – especially as we enter the colder months.
First – if you know that those you are feeding like to go back for seconds – always keep that in mind. I almost always double what I think I will need because not only does my family love seconds – but we love leftovers too.
The rule of thumb is to buy one pound of turkey per person.
Something to also factor, that will change this is whether or not you will be providing side dishes. If you are making this for Thanksgiving – then you will most likely be serving side dishes too. So people may serve themselves a bit less turkey if they plan on loading up their plate with a lot of extras.
While air fryers are relatively new to the market, the technology isn’t really a new concept. They basically work like tiny convection ovens that you can use on your countertop.
Similar to a convection oven, it circulates the hot air within the cooking area using a high-powered fan. This helps evenly distribute the heat around the food which not only creates more evenly cooked food but also reduced cooking times.
By circulating the hot air, which contains the fine oil droplets from adding a light mist layer before cooking, and allows you to remove the need for submerging our foods in heavy oils to create the deliciously crunchy foods we all love.
The best way for a turkey to be cooked is with high heat, which will kill all the bacteria in the turkey. The USDA recommends cooking your turkey at 450 degrees Fahrenheit for 15 minutes per pound of weight when using a conventional oven.
When cooking with an air fryer it is much like cooking with a convection oven and therefore it will cook the food much faster with a lot less air around the food to keep hot.
Air frying a turkey breast can be done at 350 degrees and until the internal temp reaches 160 degrees.
It’s no secret that fried foods are more fattening – but did you know that there are 9 calories in every gram of fat? With air frying, we can reduce the fat by removing most of the oils usually needed to create crunchy foods. This helps to drastically reduce fat intake and calories.
I love being able to cook with my air fryer and eliminate the need for large baking sheets and lots of pots and pans. Most of my air fryer recipes can be made with just a mixing bowl or two or a small saucepan in addition to my air fryer.
Someone said to me once, “why make this in the air fryer if you can do it the conventional way in the same amount of time?” Well, air frying helps eliminate the need for a conventional oven.
Not only can you keep your home cooler in the summer by not using the oven, but you are saving money with reduced energy consumption costs as well.
I don’t know about you, but if I can avoid turning on the oven and having to wait 20 minutes for it to preheat, I’m happy about that. Most air fryer recipes either don’t require that you preheat the fryer – or the preheat time is 5 minutes or less. That is a huge time saver over using the oven.
I love that the air fryer is compact and easy to take along on trips. We pack ours in our RV and find that air fryer cooking while camping is so much easier than trying to deep fry foods on a small RV stove or camping burner.
If you happen to have any turkey leftovers after serving – just transfer the remaining turkey to an airtight container and keep refrigerated until ready to serve again.
To reheat – microwave for about 30-60 seconds or until hot again. You can also place your serving back into the air fryer and cook for a couple of minutes until hot again. Don’t overheat though- the turkey will dry out if overcooked.
We love to have leftover turkey because it makes for great soups and sandwiches. Here are a couple of our favorites.
The key here is to be patient so you get the best possible result.
You bet. We like to keep the leftovers in the fridge for a couple of days for quick and easy meals. But if it looks like we aren’t going to be able to eat it all within 3-4 days – then I toss the remaining leftovers in a zip-top bag and freeze it for up to 2 months. It’s great to add it to a last-minute dinner-like soup in the Instant Pot. I don’t even have to thaw it first.
Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.
You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.
The most important thing to remember when using a meat thermometer is that it needs to be in the thickest part of the meat since that will take the longest to heat all the way through and come to the proper temperature.
The tip of a digital thermometer should be inserted into the center of a large roast, turkey, or other whole bird. The probe should not touch the bone or any other cold spot.
Insert the probe slowly and carefully until it touches an internal part of the meat and takes its reading without touching or moving any internal parts such as bones or fat.
Sticking can often happen when using an air fryer. I understand that most would think to add non-stick spray to the basket to prevent this. I strongly encourage you to not do that. Non-stick spray leaves a coating that won’t come off, even when washed. Over time – this will build up and cause smoking when you use our air fryer.
I also do not recommend putting down a sheet of foil. The idea behind air frying is to allow the air to circulate around the food. This is why the basket or tray has holes in it. If you put foil down – this prevents the air from reaching all of the areas it needs to in order for it to cook properly.
Instead – I recommend spraying the basket with olive oil using this spray bottle. You can line the air fryer with perforated parchment paper. Or you can use one of these really great silicone liners that still allow for airflow but are reusable and easily cleanable.
We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.
But the more I used the air fryer I realized I really wanted a digital screen. It wasn’t any more expensive, in fact- our XL air fryer from GoWISE was less expensive than the Phillips and I love its ease & extra functions.
Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.
But I when I started working on my second air fryer book, I wanted to change things up. I picked up this Chefman 6.3 Quart Digital Air Fryer+ Rotisserie, Dehydrator, Convection Oven. It has 8 Touch Screen Presets (Fry, Roast, Dehydrate & Bake, BPA-Free, Auto Shutoff) & Accessories Included. It is XL Family Size, which is great!
While the list is long as to what we like to pair with our turkey dinner – here are the recipes we make the most frequently for our family holidays.
All of my recipes were created with an air fryer that had only a temperature & timer setting – since not all air fryers have all the additional settings.
You can use the bake setting when making recipes that you would traditionally bake – but if possible, please just set the temperature & time for this recipe.
If you love this recipe – You might also love my air frying cookbook too!
The Essential Air Fryer Cookbook for Two also makes everything fast and easy. Most recipes take 30 minutes or less and they’re designed with simple prep and minimal clean-up in mind. Nutritional information, serving size descriptions, and recipes for vegetarians, vegans, and gluten-free are also included. There’s so much to savor.
The Essential Air Fryer Cookbook for Two
Perfectly Portioned Recipes for Healthier Fried Favorites
DON’T MISS THESE HOLIDAY E-BOOKS!
This turkey breast recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a turkey in the air fryer before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this holiday favorite.
If you love this Easy Air Fryer Turkey Breast recipe, you’re going to love these other air fryer recipes too. Please click each link below to find the easy, printable recipe!
Ham and Cheese Sliders – Air Fryer
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Small pies, big flavor! All there is to love about apple pie right at your fingertips. These mini apple pies are the perfect handheld fall treat. They’ve got a classic apple pie filling flavor with the help and ease of using store-bought dough or make them with my no-fail favorite homemade pie crust recipe!
Who loves PIE???? This time of year we are in full pie mode around here. The family can never get enough pie and who can blame them.
Since we have an abundance of apples around here with all the trees over-producing this season – so we are up to our eyeballs in apples. So that means we are making these mini apple pies in bulk to enjoy all year long.
Now I know that fall is typically the time for apple pie. But we love to enjoy these all year round. You see – the hubs grew up in an orchard. So things like apple pie happened all the time.
This is why it seems I can never make enough for him. But instead of making a whole lot of regular-sized pies this time – we opted for mini pies. I love them because you can regulate your portion control and they are so easy to just grab one instead of having to cut a slice from a large pie.
I especially love that it makes the holiday dessert easier to serve and keeps the buffet line moving quickly. No one can resist these beautiful little treats!
Place the remaining mini apple pies in an airtight container & keep refrigerated. When ready to enjoy again, just microwave for 1-2 minutes or until hot before adding any whipped cream, heavy cream, or ice cream on top. They should keep for 3-4 days.
Absolutely. If you are tight on time or you are missing ingredients – but you happen to have a can or two of pie filling in the back of the pantry – you can definitely use that in place of the fresh apples and other ingredients.
You will need:
Take six strips of dough and braid them across the top of one of the pies: alternating over and under each strip. Trim the strips to the length of the mini pie and gently press down around the edges to secure the top.
You could keep the crust simple and create a solid crust top for the mini pies. Use a round cookie cutter to create the shape and slash three air holes in the center. Gently press down around the edges to secure. This option would also reduce the prep time.
Another way to top these mini apple pies would be to create a crumble topping!
YES – I love to double & continue to double this recipe. Generally, if we are having friends or family over for the holiday I’ll definitely double this. Because the boys almost always have at least 2 of these pies – which takes up most of them.
I like to have leftovers to curb that sweet tooth that happens after dinner. Plus my cinnamon-loving family can never get enough apple pie – so more is always welcome.
You can replace the apples with a canned pie filling in any flavor you have available. You can also check out my blueberry pie filling, cherry pie filling, and my caramelized pear pie filling that would all be great in these little mini pies.
Absolutely! We do that all the time using my Easy Pie Crust recipe. That is the easiest – NO-FAIL pie crust and it only takes a couple of ingredients to make.
Yes, absolutely. If you want to use a regular graham cracker crust, that works great too.
Absolutely! Wrap each pie individually tightly with plastic wrap after they are baked and freeze for up to 6 months.
You can also freeze these once they are prepped before baking – but you will have to freeze in the tin and then remove them from the tin once they are frozen.
The easiest way to do this is to place a piece of plastic wrap in the tin before assembling the pies. Then once they are frozen you can lift each one out and wrap it with that piece of plastic wrap until you are ready to bake.
When you are ready to bake these – just unwrap from the plastic and place them into the muffin tin again. You will probably need to bake for a few minutes longer if baking from frozen or you can let them thaw in the pan on the counter while you let the oven pre-heat.
A side note – you might want to toss the cut apples in a lemon water bath prior to prepping if you plan on freezing these so the apples don’t brown.
Our family loves pie – here are some of our favorites that we love to make for the holiday!
I know that we typically serve these mini pies as dessert for Thanksgiving. So we are usually serving them with the following Thanksgiving recipes. However- apple pie is also a great summer classic to serve for all those great summer holidays too – so I have included a few other recipes that we pair with these.
DON’T MISS THESE HOLIDAY E-BOOKS!
This mini apple pie recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a homemade pie before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this pie recipe.
If you love this Easy Mini Apple Pie recipe, you’re going to love these other apple recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Mini Apple Pies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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These Pumpkin Cruffins take your regular cinnamon-filled cruffin and add pumpkin pie filling to make the ultimate fall breakfast.
Imagine a soft and flaky pastry, reminding you of a croissant, but with the delightful twist of pumpkin and a hint of cinnamon sugar. Yes, that’s the dreamy Pumpkin Cruffin we’re talking about today.
As the fall season approaches, these delicious muffins are the perfect addition to your morning coffee or tea. Their golden brown exterior, combined with the warm spices of pumpkin, are bound to make your taste buds dance with joy.
View postChicken Enchiladas Verde is made with a homemade green tomatillo sauce, stuffed with Instant Pot shredded chicken, and topped with cheese.
Chicken Enchiladas Verde is an authentic Mexican dish that is sure to please. The green tomatillo sauce provides a refreshing change from the traditional red sauce, and the shredded chicken combined with cheese and tortillas makes the most delicious combination.
We made these enchiladas here with homemade green sauce – which is 100% addicting – I could literally drizzle it on everything. Just the smell of that tomatillo sauce just makes me swoon.
I don’t know about you – but I literally can’t get enough Mexican food. Once I took a trip with my son and for 48 hours – we ate nothing but Mexican food. It wasn’t intentional – just how it happened and what was calling to us at the time. We never get tired of it.
But growing up in So Cal with an aunt who is Hispanic – I was raised on recipes like this. I always loved being in the kitchen with her learning how she made all the delicious things we would enjoy for dinner.
This enchilada recipe is one of our family favorites that we make again and again. I know you’ll love it too.
You bet – if you want to speed up the dinner-making process – a canned sauce is fine to use. I keep a stockpile of it on hand – because tomatillos are hard to find up here where we are.
Theoretically yes you can make the enchiladas with flour tortillas – but they tend to get a bit soggy over time with the sauce. It’s not necessarily bad – just a completely different texture in the end product.
After serving, place any leftover enchiladas in a shallow airtight container. Be sure to label with the date before refrigerating. The enchiladas should keep for up to 3 days. As with most things, it is important to get food into the refrigerator within 1 hour after serving to prevent bacteria growth.
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
I am currently using an 8-quart pot, but this recipe can be made in the 6-quart pot too. If you have one of the smaller versions (3-quart mini), I recommend cutting this recipe in half.
Absolutely – we love to use my sweet pork barbacoa for these enchiladas. But you can also completely leave out the protein from chicken, beef or pork and just fill these with beans instead.
By today’s definition, they are virtually the same – if you are talking about an electric pressure cooker. However, a traditional pressure cooker and an instant pot are two different cooking methods.
A traditional pressure cooker is a sealed metal container that cooks food quickly by steam under increased atmospheric pressure and heats the pot to boiling point.
An Instant Pot, on the other hand, is an electric-style pressure cooker that uses the same idea for cooking foods but can do so with very little liquid. They are incredibly efficient, safer than a traditional pressure cooker, and super easy to use too. Plus they come with a multitude of other functions making them great for quick meal prep.
Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.
For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time. This allows for a little extra cooking time as the pressure inside naturally goes down.
At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.
Yes, you can double this recipe. However, you will have to use 2 casserole dishes to accommodate the volume once everything is mixed together. But you can bake them side-by-side.
***The chicken for this recipe can be made with the Instant pot or a regular pot on the stove. The time is different, which is mentioned above. You can also use rotisserie chicken or leftover cooked chicken.
***If using frozen chicken in the Instant Pot – the exact cook time will depend on how large the chicken breasts are, although for me 13-15 minutes should be plenty.
***This recipe was created using the 6-quart instant pot. If you are using a different size pot or a different pressure cooker brand entirely, cooking times may be off by a couple of minutes.
***Live at High Altitude – Because water boils at a lower temperature at high altitudes, and pressure cooking requires water to boil in order to work, some foods may need a little more cooking time. When pressure cooking at high altitudes you want to make sure to add 5 percent to your cook time for every 1,000 feet above 2,000 feet elevation. For example, when we lived at 4,000+ feet I would add 10 percent to my cook time. For a recipe that called for 20-minutes of cooking time, I would then cook for 22 minutes. When pressure cooking, 1-2 minutes can make all the difference in a recipe, unlike when cooking by traditional methods.
We love making recipes like this – they are a favorite. While these enchiladas can be a stand-alone dish – we typically like to pair it with the following recipes.
If you are making this recipe as written – using the Instant Pot to cook the chicken, then yes you can use frozen chicken – the time to cook it will increase. This recipe also works great with leftover or rotisserie chicken. You can also use canned chicken if needed.
This chicken enchiladas recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade enchiladas before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe.
If you love this Chicken Enchiladas Verde recipe, you’re going to love these other dinner recipes too. Please click each link below to find the easy, printable recipe!
Mexican Chicken Bubble-Up Casserole
If you love this recipe for Chicken Enchiladas Verde as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Mummy Rice Krispies Treats are an easy and quick Halloween recipe. Perfect for kids or school parties or the inner kid in us all!
Mummy Rice Krispie Treats are such a fun Halloween party food idea! Made with only three ingredients, they’re the perfect easy recipe for Halloween parties.
Fun and Festive, these easy treats are the perfect party snack. So easy, the kids can help with this recipe too because it’s NO-BAKE!
Don’t miss my other super cute Mummy Cookies too!
There is nothing better than a sweet and sticky treat to get you through the holidays. Who says we need to make these treats complicated and time-consuming? Let’s keep it simple and easy with these Mummy Rice Krispie Treats!
My kids love this recipe because I let them put on their own toppings. They also love that they get to have fun with the eye placement – making them extra goofy sometimes. This recipe is perfect for Halloween, whether you are hosting a party or just want something cute to munch on while you pass out candy to the little ones!
I personally don’t like to do it but, I have plenty of friends that swear that these will do just fine in the freezer. Keep in mind that while the chocolate will be fine the eyes might bleed a bit and might need to be replaced on the treats before serving again.
I recommend wrapping each bar individually in plastic wrap. Then place them all in an airtight container and freeze for up to 6 weeks. Let sit at room temperature to thaw before serving again.
If you store these in an airtight container they should last for at least a week. The key is to not let the krispie treats get stale and hard. So as long as they are soft – you are good to go. Keep in mind that even though these are made with white chocolate they can still bloom. It won’t be as noticeable as it is when you are using milk or semi-sweet chocolate – but it does happen – so don’t be alarmed. The chocolate is fine.
These Mummy Rice Krispies Treats are freakishly adorable. This spooky Halloween treat is perfect to make for the kids this Halloween.
Jenny
When your chocolate wafers become chunky rather than creamy, it is said that the chocolate seized. This is typically due to overheating or contact with water or steam.
In the first case, the chocolate is just burning from excess heat, but in the second case, there is a negative reaction between the chocolate (which is waxy and has many oils that are hydrophobic, or “water-fearing”) and the water, causing the components of the chocolate to separate.
Be sure to refer to the package directions when melting chocolate to prevent this from happening.
YOU BET they can! I have THE ABSOLUTE BEST recipe for homemade Rice Krispie treats that you will want to use when making these mummy desserts. They will be a bit thicker than what you get from the little pre-made packages but SO DELICIOUS!
You can, and we do it often. It might take a bit longer and you might want to work in batches when it comes to melting the chocolate – working portions of the bag each time.
Yes – I like to use candy melts whenever possible. I used chocolate chips when making this recipe this particular time. I have found that chocolate chips don’t always temper well for recipes like this. Sometimes you need to add coconut oil to get it to melt creamy enough for it to coat the cookies well.
Sometimes – ESPECIALLY with white or colored chocolate- it likes to seize and then you are stuck with an unusable mess. I highly recommend using candy melts IF YOU CAN for this recipe.
While you can use chocolate chips to make these, occasionally I have found that it often requires a bit of coconut oil or shortening to get the chocolate to melt to the right consistency. While that wasn’t the case when I made this batch – it can happen depending on the brand of chocolate chips.
A lot of the time I like to use candy melts because the chocolate is made with just the right formula so that it performs exactly as needed.
The candy melts come in a multitude of colors, varieties, and flavors so the sky is the limit on what you can do with them when it comes to making these chocolate-covered treats.
If cake pops intimidate you, don’t fret! These Rice Krispie “pops” are SO much quicker and easier and you can customize them a million ways. These mummy pops take about 10 minutes to make start to finish and are perfect for packaging up in Halloween treat bags!
Be sure to check out our cute Candy Corn Rice Krispie Treats too!
I haven’t tried using sugar-free chocolate. But I think that will work just fine. If you give it a try, please let me know how it turned out.
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This Halloween treat recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made fun Halloween snacks like these before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this treat recipe.
If you love this Easy Mummy Rice Krispie Treats recipe, you’re going to love these other Halloween treats too. Please click each link below to find the easy, printable recipe!
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Chocolate M&M Cookies are an easy no-chill cookie recipe. Packed with colorful M&M’s and super soft and chewy – perfect for any occasion. Made super dark without food coloring – making them perfect for holidays like Halloween.
This is the perfect cookie for the fall holiday season. It is soft, chewy, and no-chill. I can’t get enough of these cookies
No-chill means there’s no need to refrigerate the dough before baking. Soft means that it will flatten slightly when baked but still hold their shape. Chewy means that they will be on the softer side and not too crunchy. Easy means that they are so easy to make with just a few ingredients and minimal effort!
We made these cookies with standard M&M’s because I simply can’t resist the happy colors. Anything with M&M’s gets my attention and I’m completely obsessed.
But since we were using black cocoa powder – the secret ingredient to getting these super dark chocolate cookies without having to add any food coloring – I thought they would be super cool if we added Halloween M&M’s – because they come in my favorite Halloween colors.
I love these cookies SO MUCH and they are great with a cup of hot cocoa or a glass of cold milk.
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
Absolutely. When I am making these cookies for anything other than our personal enjoyment, I always double the recipe. It is almost necessary if you are bringing them to a party or using them for a bake sale.
So Dutch-processed cocoa powder is also referred to as alkalized cocoa. This powder starts with cocoa beans that have been washed in an alkaline solution of potassium carbonate, also used in the production of soap and glass.
By doing this, it neutralizes the acidity of the beans, making the beans neutral. This is important because when they are neutral, they do not react with baking soda. Instead, it is often paired with baking powder.
So – long story short – using regular cocoa powder vs Dutch-process cocoa powder will yield a completely different rise and texture to any recipe you are making.
So I highly recommend paying close attention to the type of cocoa powder called for in each recipe and sticking to it for that reason.
I like to place them in a large airtight bowl or zip-top bag & store at room temperature. This keeps them soft & chewy for a longer period of time. But please enjoy within 3-4 days. Ours never last longer than about 24 hours in this house.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
NOPE! That is one of the things I love the most about this recipe. I have a lot of cookie recipes & many of them require that the dough be chilled for at least several hours before baking. While those cookies are delicious & well worth the wait, most of the time I don’t want to. So that is probably why these cookies top my list of favorites.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
The official way is to spoon the flour into the measuring cup & level off. However, for these cookies, I usually fluff the flour with a spoon & then gently scoop it into the measuring cup & then level that off before adding it to my dough mixture. Make sure your flour isn’t packed down when scooping or packed tightly into your measuring cup. This will make your cookies too dry.
So, when we are talking about softened butter, it is important that it not be so soft (or nearly melted) that it won’t hold the dough together. The butter should be cool to the touch, as close to room temperature as possible – definitely not hard as a rock & unable to be blended easily with the sugar. You should be able to press your finger in it but it should still hold shape.
If you want bigger, thicker cookies, make the size of the dough larger before baking. I recommend 2 tbsp or more, which should yield a ball of dough that should be larger than a golf ball. This will make the cookies spread slower & hold their shape better, keeping them thicker overall.
ALSO – you can chill the dough for 30-60 minutes before baking to help them stay thicker through the baking process.
You bet – these cookies can be made ahead of time. If you would like to do that, let the baked cookies cool to room temperature. Then place them in an airtight container for up to 3 days prior to serving.
Yes – the baked cookies will keep when frozen for up to 3 months. Wrap each cookie individually with plastic wrap and then place them all in an airtight container before freezing.
Keep in mind that the humidity in the freezer might make the M&M’s sweat and change color – either while they are frozen or from the condensation they will create while they thaw. This will not make for very appealing cookies.
The size of the eggs won’t really matter if you are making something like an egg wash, or sometimes even scrambled eggs – for those types of recipes, size doesn’t matter and you can use what you have on hand.
When it does matter is when we are baking (things like cakes and cookies) and volume is key to the perfect end result in the recipe.
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This cookie recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made chocolate cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
If you love this Easy Chocolate M&M Cookies recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Chocolate M&M Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Our Halloween Snack Mix includes a combination of sweet and salty, crunchy and chocolaty treats that will have your guests feeling delighted. Positively delicious with all the favorites in there for fall!
With Halloween around the corner, it’s time to start preparing for your big party! When you’re throwing a party, you want to have a little something for everyone—and this mix has that. (even for the candy corn lovers)
We love a good combo of sweet and salty – so snack mix is something we always want to have at every gathering – big or small. Plus it only takes about 5-7 minutes to toss it all together – so when it comes to prep and clean up – it is so simple.
When making this mix I just grabbed a bunch of our favorite snack items – most of which I already had on hand. That makes it super easy and you can change it up based on whatever it is you like to have.
If you don’t happen to have candy corn lovers in your house – go ahead and leave those out and choose some other candy that will give you that bright pop of fall color in the mix.
Either cover with plastic wrap, foil, or transfer to an airtight container or ziptop bag and store for 1-2 weeks at room temperature. You can also portion it all out into individual snack bags so everyone can just grab a small portion as needed.
You bet! You can always change it up to add more of your favorite ingredients. Try adding Chex or another type of cereal to this mix. Or maybe you want to make this with oyster crackers, bagel thins, coconut chips, or bread twists – it will all work and be just as delicious!
When it comes to snack mix – I’m usually one that likes to keep the germs at bay, because you know how kids can be. So I usually create this mix and then scoop out individual portions into disposable cups.
This way people can not only grab-n-go and eat while mingling, but there are fewer fingers in the bowl – which is always better when it comes to germs.
Of course! If you need to leave out whatever you don’t like – you can use Goldfish crackers, Cheez-its, or any other types of snack crackers you prefer.
Oh of course! That is the best part about this – you can change it up to make it whatever you need it to be. If you like a lot of pretzels or you just want enough for 1 night for a couple of people and no leftovers – just change it to your preference.
This recipe makes enough to serve 6-10 people, depending on the portion sizes. I have it marked for 12 portions in the recipe but because you can change up the quantities based on your likes and needs – it really has too many variables to say. Just plan for at least 1 cup of mix per person as a baseline amount.
If you love this Easy Snack recipe, you’re going to love these other delicious ideas too. Please click each link below to find the easy, printable recipe!
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This snack recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade sweet and salty snack mix before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this fall treat recipe.
If you love this recipe for Halloween Snack Mix as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Rich, creamy, and zippy Everything Bagel Dip is the ultimate appetizer and gameday snack. Serve it with chips, pita bread, or pretzels, and more.
Recipes that we consider gameday food is always a nice addition to the party. And if you want to spend less time in the kitchen, and save money there are plenty of easy recipes like this dip and other finger food to serve.
We like to keep it quick and simple so we can have more time enjoying the party and less time on things like prep and clean up afterward. This is why we love dips like this everything bagel dip which is crazy popular!
Pairing dips with chips is a classic combination, but you can also serve them as side dishes for sandwiches or make them as toppings for tacos and burritos.
I can tell you – this dip is great on just about EVERYTHING and with everything too. We are all about the snacks in our house and will often put out a “party” spread in place of dinner at least once a week.
One recipe that is always requested is this super simple dip using everything bagel seasoning. Everyone loves it and we use it for a multitude of things.
Everything bagel seasoning contains sesame seeds, poppy seeds, salt, garlic powder, and onion powder. It has become quite popular originally as a bagel seasoning and then Trader Joe’s decided to sell it as a stand-alone product which went crazy. People love it.
With this dip – it’s no secret that cream cheese, bagels, and green onions are the perfect mix. The list of ingredients varies, but you can find everything but bagel seasoning in stuff like this.
I love this recipe because of its versatility and how many different ways we can change it up. Try mixing in diced green chilies, jalapenos, hot sauce, chicken, ground or smoked sausage, chili powder, paprika, diced bell or sweet peppers and so much more.
Because of the dairy in the recipe, I don’t recommend freezing this dip. It can be made 1-2 days ahead of time and refrigerated until ready to use.
Most dairy-based dips can stay fresh for up to 7-10 days if kept properly refrigerated.
I like to use this dip within 1-2 days because it is sitting out for at least 30 minutes at a time when serving. This makes it difficult to know if it is maintaining the proper temperature needed for keeping it beyond 1-2 days.
If you are looking for something to serve with everything bagel dip, you can try one of these.
Here are some of the best food options for serving with everything bagel dip:
You bet! If you want to lighten up the recipe – you can swap out the sour cream with plain Greek yogurt. You can also use low-fat cream cheese – just keep in mind that the less fat you have in the recipe, the less creamy it will be. The fat is a large component of the texture of the end product.
Yes, you can make a hot bagel dip. This is especially easy in the slow cooker. Just toss all of the ingredients (except the green onions) in the slow cooker and cook on low for 1-2 hours – making sure to stir frequently until hot and bubbly.
This is a really easy recipe to make and once you have it on hand – you can add it to more than just this dip. To make your own seasoning – just mix the following ingredients together in a small bowl and then store in a small airtight container.
You bet! That’s the best part – the cream cheese, and sour cream, are keto compliant when you pair this dip with healthy options like veggies instead of baked snacks.
The flavor will intensify as the dip sits – so don’t over-season. Wait to add more seasonings until after this has sat for at least several hours and you have taste-tested it again.
Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.
While you can make it with just a sturdy spoon and a large mixing bowl – the dip will be creamier if you can use a hand mixer in the event you don’t have a stand mixer.
This snack dip recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made an appetizer dip before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this gameday recipe.
If you love this Easy Everything Bagel Dip recipe, you’re going to love these other snacks too. Please click each link below to find the easy, printable recipe!
Slow Cooker Buffalo Chicken Dip
The Best Loaded Baked Potato Dip
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This creamy and decadent Reese’s Peanut Butter Ice Cream combines the perfect balance of the rich flavor of peanut butter and vanilla, and fun chunks of peanut butter cups.
A homemade treat that will satisfy any sweet tooth craving and doesn’t require much effort, no matter if you have an ice cream maker or not.
View postThis comforting bacon and lentil soup is full of smoky bacon flavors, soft protein-rich lentils, carrots, celery, and a selection of aromatic herbs. A perfect one-pot hearty evening meal for a family.
If you are looking for more soups to make this fall, do not skip this staple lentil and bacon soup.
View postThese are not your average cake mix cookies. These Zombie Cookies are creepy and ghastly – just like the undead who want to eat your brains.
Zombie cookies are super cute and spooky treats to make for your friends and family this Halloween. They are deliciously soft and chewy, made from cake mix, tinted with fun zombie colors, and are the perfect Halloween treat because they are both sweet and frightening.
You better make a double batch because these cookies are a FAN FAVORITE! What could be better on the scariest day of the year?
Halloween is the most frightful time of the year. If you are thinking about something sweet to make for your Halloween party, these cookies will be perfect to share with your friends.
I always love to bake goods for the holiday season. I think one of the best times of year is Halloween. It is dark and creepy, but with so many fun things to do like carving pumpkins, costumes, and collecting candy.
I love to make all different kinds of Halloween cookies. My mind is always bursting with ideas this time of year – from cute Halloween cookies to creepy ones too.
Yes, but just not after baking. To freeze, just roll the cookie dough into balls & do not dip them in the sugar. Then place the dough balls on a plate or cookie sheet & flash freeze them. Once they’ve been flash-frozen, transfer them to a zip-top bag & freeze for up to 1 month. When you want to make the cookies, just thaw the dough for 20-30 minutes, roll into the sugar and bake!
YES- please, as hard as it is to wait- don’t skip the chilling process. It is key to making sure your dough is firm enough to hold together. Otherwise, you won’t get that beautiful crinkle-look you want with these cookies.
You only need 30 minutes for this recipe – so it isn’t too bad like other cookies that require a 4-hour minimum chill time. You can always make the dough after dinner the night before & then bake in the morning.
What I have found is that I can pop the dough in the fridge, get the oven preheating and then wash any dishes I have made and maybe sort the mail. By then the 30 minutes have passed and I’m ready to get baking.
Cookies typically go flat when the dough isn’t the right temperature at the time of baking OR when they are missing the right ingredients that help them to rise- such as eggs, baking soda, and baking powder. Please make sure you are measuring those ingredients correctly and that they are at room temperature when you start the mixing.
Also – something to keep in mind- make sure you are placing the dough on a cool baking sheet. The cookies will bake differently if you are placing the dough on the hot baking sheet you just removed from the oven. Make sure you have a rotation of baking sheets so you can always place the unbaked dough on a cool tray.
I really love using a soft gel food color because the pigment is more intense and makes the dough less watery. For these cookies, I use electric purple and electric green.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
The easiest way is to place them in an airtight container & store them at room temperature. Keep in mind that the confectioner’s sugar might get a bit moist in that airtight container & soak into the cookies a bit by day 2. So, please enjoy within 2-3 days.
You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking. Make sure to cover tightly with plastic wrap so it doesn’t dry out. Let it sit out at room temperature for about 20-30 minutes before rolling and baking.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
Yes, absolutely. This recipe makes about 24-30 cookies depending on how large you make them. So if you need more – maybe for a Halloween party – doubling is super easy.
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**If you love these, you’ll want to check out our adorable Halloween Oreo Balls too!
This zombie cookie recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made cake mix cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
If you love these Easy Zombie Cookies, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
Red Velvet Cake Mix Crinkle Cookies
Frosted Funfetti Cake Mix Cookies
St. Patrick’s Day Cake Mix Cookie Bars
If you love this recipe for Zombie Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Air Fryer Ham and Cheese Sliders are fun finger food for game day! These little sandwiches will be the hit of the party.
We love love sliders in our house. Who wouldn’t love little finger food sandwiches that you can graze on while visiting with family and friends during game day or on holidays? They are so good!
In fact – one of our most popular recipes is our Baked Ham and Cheese Sliders. But now that we aren’t cooking for an army, we decided to pare it down a bit and make a smaller batch in the air fryer. I have to say – it is so incredibly easy and fast – I know you’ll love it.
The process of making these air fryer ham and cheese sliders is very easy. You will need a few rolls, some slices of mozzarella, cooked bacon would be a nice addition, sliced ham, butter, and then that delicious sauce over the top. SO good!
What I really love about these is not only how quickly they come together but the clean-up is so easy too. There is very little mess and you can get your snacks ready and cleaned up in less than 30 minutes. That is a huge plus for me.
It all started with White Castle hamburgers – they make these tiny meat and onion hamburgers that were originally called Slyders. They were sold for $0.05 each up until 1940.
But there are also some out there that say that sliders are an old Navy term for a hamburger that was so greasy that it would slide easily on the griddle.
Regardless of where it originated – these tiny little sandwiches are insanely popular and absolutely delicious!
While air fryers are relatively new to the market, the technology isn’t really a new concept. They basically work like tiny convection ovens that you can use on your countertop.
Similar to a convection oven, it circulates the hot air within the cooking area using a high-powered fan. This helps evenly distribute the heat around the food which not only creates more evenly cooked food but also reduced cooking times.
By circulating the hot air, which contains the fine oil droplets from adding a light mist layer before cooking, and allows you to remove the need for submerging our foods in heavy oils to create the deliciously crunchy foods we all love.
While we like to use mozzarella for these sliders because it has amazing texture when melted – you can also try these sliders with swiss, provolone, or pepper jack cheese.
It’s no secret that fried foods are more fattening – but did you know that there are 9 calories in every gram of fat? With air frying, we can reduce the fat by removing most of the oils usually needed to create crunchy foods. This helps to drastically reduce fat intake and calories.
I love being able to cook with my air fryer and eliminate the need for large baking sheets and lots of pots and pans. Most of my air fryer recipes can be made with just a mixing bowl or two or a small saucepan in addition to my air fryer.
Someone said to me once, “why make this in the air fryer if you can do it the conventional way in the same amount of time?” Well, air frying helps eliminate the need for a conventional oven.
Not only can you keep your home cooler in the summer by not using the oven, but you are saving money with reduced energy consumption costs as well.
I don’t know about you, but if I can avoid turning on the oven and having to wait 20 minutes for it to preheat, I’m happy about that. Most air fryer recipes either don’t require that you preheat the fryer – or the preheat time is 5 minutes or less. That is a huge time saver over using the oven.
I love that the air fryer is compact and easy to take along on trips. We pack ours in our RV and find that air fryer cooking while camping is so much easier than trying to deep fry foods on a small RV stove or camping burner.
Absolutely. Because these whip up so fast you can get them all ready and then air fry them just before serving. You can enjoy them cold the next day or just give them a few seconds in the microwave to reheat them if you are short on time. So simple & still just as delicious the next day.
If you happen to have any of these sliders leftover after serving – just transfer the remaining sliders to an airtight container. Keep them refrigerated until ready to serve again. To reheat – microwave for about 30-60 seconds or until hot again. You can also place them back into the air fryer and cook for a couple of minutes until they are hot again. Don’t overheat them though- the bread will get hard and undesirable.
Poppy Seed Ham and Cheese Sliders
Instant Pot Italian Beef Sliders
Brown Sugar Balsamic Pulled Pork Sliders
Raspberry Chipotle Chicken Sliders
Sausage Egg Bacon Cheese Breakfast Sliders
Cheeseburger Sliders with Hawaiian Rolls
Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.
You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.
Gameday snacks are our favorite – so the list is long for the recipes that we like to serve alongside these sliders. But here is a shortlist of the recipes that ALWAYS make an appearance with these sliders.
Sticking can often happen when using an air fryer. I understand that most would think to add non-stick spray to the basket to prevent this. I strongly encourage you to not do that.
Non-stick spray leaves a coating that won’t come off, even when washed. Over time – this will build up and cause smoking when you use our air fryer.
I also do not recommend putting down a sheet of foil. The idea behind air frying is to allow the air to circulate around the food.
This is why the basket or tray has holes in it. If you put foil down – this prevents the air from reaching all of the areas it needs to in order for it to cook properly.
Instead – I recommend spraying the basket with olive oil using this spray bottle. You can line the air fryer with perforated parchment paper.
Or you can use one of these really great silicone liners that still allow for airflow but are reusable and easily cleanable.
Yes – of course. If you’d like to omit the poppy seeds just leave them out of the buttery mix. No problem with that – but they do add great texture so I highly recommend making them with them at least the first time.
All of my recipes were created with an air fryer that had only a temperature & timer setting – since not all air fryers have all the additional settings.
You can use the bake setting when making recipes that you would traditionally bake – but if possible, please just set the temperature & time for this recipe.
We like to use Hawaiian rolls because of their texture, density, and flavor. The sweetness really compliments the ham. While you can use another type of dinner roll, you will need something that won’t fall apart when you add the butter over the top and will still be sturdy enough to pull apart after baking too.
I don’t advise using a slow cooker to transport because it will slowly continue to cook the bread, resulting in the bottoms of the sliders being tough to chew. I highly recommend using something like this Wonderbag that can keep the food hot for up to 12 hours.
As I mentioned above – I would prepare the sliders up to the point of pouring on the sauce. Just mix it & then keep it refrigerated until you are ready to make them. Then pour it on right before you bake.
We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.
But the more I used the air fryer I realized I really wanted a digital screen. It wasn’t any more expensive, in fact- our XL air fryer from GoWISE was less expensive than the Phillips and I love its ease & extra functions.
Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.
But I when I started working on my second air fryer book, I wanted to change things up. I picked up this LARGE air fryer that has been wonderful. It has Touch Screen Presets plus it is XL Family Size, which is great!
If you love this recipe – You might also love my air frying cookbook too!
The Essential Air Fryer Cookbook for Two also makes everything fast and easy. Most recipes take 30 minutes or less and they’re designed with simple prep and minimal clean-up in mind. Nutritional information, serving size descriptions, and recipes for vegetarians, vegans, and gluten-free are also included. There’s so much to savor.
The Essential Air Fryer Cookbook for Two
Perfectly Portioned Recipes for Healthier Fried Favorites
If you love this easy slider recipe, you’re going to love these other snacks too. Please click each link below to find the easy, printable recipe!
Easy Air Fryer Ravioli
If you love this recipe for Air Fryer Ham and Cheese Sliders as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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