Deliciously Easy Recipes
Silky creamy vanilla cheesecake filling over light graham cracker crust topped with indulgent whipped cream topping and ripe bananas.
This Banana pudding cheesecake is my easy take on a popular decadent dessert that takes us back to childhood.
View postIt’s that time of year again! Pumpkin season is in full swing, and we’ve got 50+ Pumpkin Recipes to help you make the most of fall. From pumpkin bread and muffins to pancakes and pies, we’ve got something for everyone. So get your apron on, and let’s cook up some autumn goodness!
Pumpkins are one of the most versatile vegetables around. They can be used in sweet or savory dishes, and they’re available all year long.
In this post, we’ve gathered over 50 of the best pumpkin recipes from around the web. There’s something for everyone, so be sure to check out all of these delicious recipes!
When it comes to fall we all think about comfort. The air is chilly, the leaves are changing and we want something cozy. That flavor and smell of pumpkin is all around.
It is so warm and inviting. Everyone loves it! This is why we just couldn’t resist putting together an awesome list of some of our favorite pumpkin recipes.
There’s no shortage of ideas here and I know you’ll love the creativity that stretches beyond your standard pumpkin pie.
Pumpkin adds moisture and a unique flavor to baked goods that can’t be replicated with other ingredients. When used in cakes, muffins, quick bread, and cookies, pumpkin puree helps keep them moist and gives them a hint of fall flavor.
Pumpkin is packed with nutrients like vitamins A and C, potassium, and fiber. It’s also low in calories, making it a great ingredient to use in recipes if you’re watching your waistline. Cooking with pumpkin is a great way to add flavor and nutrition to your meals.
Pumpkin is a great keto-friendly ingredient. One cup of pumpkin puree has about 7 grams of net carbs, making it a great addition to keto-friendly recipes. Pumpkin is also high in fiber, which can help you reach your daily fiber goals on a ketogenic diet.
Pumpkins can be used in both sweet and savory dishes. It’s often used in pies and other desserts, but it can also be added to soups, stews, oatmeal, and more. When cooking with pumpkin, be sure to use pure pumpkin puree and not pumpkin pie filling, which contains added sugar and spices.
Because we have listed a variety of savory and sweet recipes – here is a list of some of our favorite recipes we enjoy in the fall.
Pumpkin is a naturally gluten-free ingredient, making it a great addition to gluten-free recipes. Pumpkin puree can be used in place of flour to thicken soups and sauces, or as a binding agent in gluten-free baked goods.
Pumpkin is a great Paleo-friendly ingredient. It’s high in nutrients and low in calories, making it a great addition to any Paleo diet. Pumpkin can be used in sweet or savory dishes, or even as a healthy snack.
These pumpkin recipes are so 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 anything with pumpkin before, & you might be a bit nervous – but you’re going to love it. Because there are so many different products I like to use for these recipes – be sure to SHOP MY FAVORITES in my store to find all the best recommendations.
Whether you’re looking for a new breakfast recipe or a show-stopping dessert, these pumpkin recipes have you covered. I know you’ll find something here that you will LOVE!
Festive Candy Corn Cupcakes made with a homemade vanilla cupcake recipe and topped with colorful vanilla buttercream frosting. They’ll be the perfect holiday dessert to serve at any kid or adult Halloween party!
Cupcakes are a delicious dessert that can be eaten any time of the year. However, when topped with candy corn-inspired frosting – they are popular during the Fall season. This is because of the sweet flavor of the buttercream frosting that is tinted in all the fun fall colors.
One popular combination of ingredients is this fluffy vanilla cake with vanilla frosting. You could also make these with chocolate cake and top with the frosting to give it that iconic harvest candy corn look. The best part about these is that they are so simple to make!
What I love about these cupcakes is that not only are they great for Halloween – but you can really enjoy them throughout the whole fall season. So serve them after a day of visiting the pumpkin patch or at a Halloween party.
I’ll be making these again to serve as our dessert on Thanksgiving too for all those here that aren’t all that fond of pie. Candy corn is loved by everyone in our house – so making cute cupcakes inspired by it is just perfect.
Candy corn is a popular type of hard, sugary candy that is shaped like kernels of corn.
Candy corn was invented in the 1880s by George Renninger, who worked for the Wunderlee Candy Company in Philadelphia. The company’s owner, William Wunderlee, wanted to produce a candy that was uniquely American for the 1876 Centennial International Exhibition in Philadelphia.
He asked Renninger to come up with an innovative new product and Renninger replied with what he called “American ears”. Renninger’s invention was made by pouring the sugar syrup into molds lined with honey and vanilla-flavored rice paper; the product name came from the resemblance of its shape to that of an ear of sweet corn.
The most important thing is to keep them in an airtight container. I like to keep them refrigerated and then remove what we plan to have after dinner 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.
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.
Don’t miss these adorable owl cupcakes for fall!
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.
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.
DON’T MISS THESE HOLIDAY E-BOOKS!
This candy corn 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 cupcake recipe.
If you love this Easy Candy Corn Cupcakes recipe, you’re going to love these other holiday treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Candy Corn 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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Slow Cooker Crack Chicken (Bacon Cheddar Ranch) is an addicting mixture of chicken, cheese, and bacon, perfectly seasoned with ranch dressing. Cooking this in the slow cooker takes all the work out of it and makes it a super simple hearty dinner on busy days.
My friends, you are in for a treat. Slow Cooker Crack Chicken is a super-simple slow cooker recipe that you can throw together in minutes. The chicken gets cooked low and slow for a perfect tender, juicy, and savory result.
I’m telling you – this Crockpot Crack Chicken is one of my favorite go-to recipes. It’s easy to make, and the chicken is moist and flavorful.
If you know me, then you know that I’m all about easy dinner recipes. I love a good dump & go dinner because the days are already too full for a whole lot of meal prep – especially when you consider the clean-up afterward too.
We all go nuts for this chicken dinner because not only is it delicious – but it’s quick on the prep and keeps the mess to just the slow cooker insert – so clean-up is super fast too. Check out how easy this is – I know you’ll love it.
Crack Chicken is like a flavor explosion of chicken, bacon, & ranch seasoning mixed in a creamy cream cheese sauce. This chicken recipe is a super simple and easy, family-friendly meal that is great for busy weeknights, tailgating & big summer holiday parties. I love that it’s easy as dump and go.
This will depend greatly on portion sizes & the appetites of your crowd. But in general, this recipe is enough for 6-8 people to have a sandwich-sized portion.
Yes, absolutely Allow it to cool to room temperature, then place it in an airtight container, label with the date & place it in the freezer. When you would like to enjoy it again, just transfer it to the refrigerator the night before so that it can thaw. Then just reheat in the microwave for several minutes, or until it reaches your desired temperature.
Absolutely, as long as you are using a full-size slow cooker you should have plenty of room to double this recipe. This is perfect if you are hosting a party or doing a big tailgating event.
YES – that would be fine if you are tight on time. I like to make bacon 1-2 times a week & just keep it in the fridge for those times when I just want to toss it into recipes like this one. This saves me a ton of prep time when it comes to making dinner.
What I love about crack chicken is how versatile it is. You can take this recipe & serve it on a bun. That makes it quick & easy. But you could also add this to taco shells with all the taco or burrito fixings.
We also like to add a little extra moisture & serve it over a bed of rice. If you are trying to keep this on the KETO plan, then wrap it in some lettuce instead of a tortilla & you have a delicious meal. Here are a couple of side dish recipes we serve along with it.
There is some debate about making frozen chicken in a slow cooker. While I know many people that do just toss the frozen chicken in there – the issue is that because it is frozen the chicken spends too much time either not being cold enough or hot enough to prevent bacteria growth when it is cooking from a frozen state.
It just takes too long for it to completely thaw and then reach proper temperature – which can lead to unsafe consumption. If you have forgotten to get dinner going and have frozen chicken – I highly recommend trying my Instant Pot Crack Chicken recipe – which gets it done in just 30 minutes.
We actually have several slow cookers that we have acquired over the years from doing this job. I have a smaller one that is great for half recipes.
But the one I use the most is this standard, no-frills slow cooker that is perfect for this particular recipe.
This Crockpot Crack Chicken recipe is so INCREDIBLY simple and delicious – and if you’re like me, then you probably already have many of these items on hand! OR maybe you have never made a dump & go dinner in your slow cooker before, & you might be a bit nervous – but you’re going to love how easy this dinner is to make. I have made a list below of the things I absolutely can’t live without when it comes to making this super popular dinner.
If you love this Easy Slow Cooker Crack Chicken recipe, you’re going to love these other slow cooker recipes too. Please click each link below to find the easy, printable recipe!
Slow Cooker Buffalo Chicken Dip
Crockpot Chicken Parmesan Soup
If you love this recipe for Slow Cooker Crack Chicken 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 Halloween Sugar Cookies are a soft, pinwheel sugar cookie recipe, made with fun holiday colors like green, orange, purple and black! Perfect for your Halloween celebrations.
Oh, how I love pinwheel cookies. They are so fun to make and are so incredibly soft and chewy. I love these because they stay soft for so many days – which just makes me so happy.
You see, I have this thing – I only like cookies on the first day. Once they start to dry out – I’m not a fan. But THESE pinwheel cookies – they are just as good on the second, third, and fourth days as they are on the first. SOOOOO delicious!
But the fun part about these cookies is that the color combinations are endless. I happen to love green and purple as my preferred Halloween colors. So of course those were my first batch.
But I know that a good portion of the population loves the traditional orange and black. But while I was at it – the green and black were calling me too.
Needless to say – I was up to my eyeballs in pinwheel cookies here and no one was complaining. We could all eat our weight in these cookies because they are SO GOOD!
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.
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.
However – 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 should work for this recipe.
Don’t miss our Halloween Cookie Dough too!
You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking. You may need to let it sit out at room temperature for about 10 minutes before slicing and baking.
You will need to take your butter out of the fridge about an hour before you would like to bake the cookies for the butter to soften but not get too soft.
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.
Once the cookies have cooled to room temperature, place them in an airtight container or zip-top bag. They should stay soft for several days. I don’t recommend refrigerating them.
This is important – just because the package says “sprinkles” doesn’t necessarily mean that it is in fact sprinkles.
I see a lot of people using colored sanding sugar that is labeled as sprinkles.
This will not work as well because when that sugar gets wet – like when mixed into a moist dough or when placed in the refrigerator, it will sweat & the color will bleed out.
Yes, Yes, Yes! Chilling the dough is important for a couple of reasons. First – while the dough is chilling the ingredients are coming together. It gives a better overall flavor to the cookie.
The second and probably even more important than the first – is that chilling helps the dough hold together during the baking process.
Without chilling, the dough would not only be too sticky to really roll it into balls. But it would also spread way too much while baking – leaving flat and not very appealing cookies in the end. Please don’t skip the chilling process.
NOTE- This recipe will make 1 of the color combinations shown. If you want all of the color combinations – you will need to make 3 batches as there isn’t enough dough in the one recipe to divide it that many times.
I understand wanting to cut this recipe in half. But it would be quite difficult to separate that small amount of dough into separate parts and then roll it into the log. You would be better off making the recipe as written and then freeze half of the dough for a later time.
You can, and we do it often. I actually find it easier to work with a larger portion of dough – but I do have to use my larger mixer to accommodate the increase in volume.
DON’T MISS THESE HOLIDAY E-BOOKS!
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 pinwheel 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 Halloween Sugar Cookies 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 Halloween Sugar Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Instant Pot Butternut Squash Soup – Now you can make butternut squash soup in just half the time in the IP! Quick, easy & velvety smooth.
This is a very rich and tasty soup with an incredible depth of flavor. I first made it for my friend and her family who came to visit. They all absolutely loved it.
You see – it’s getting chilly up here, but they are from a warmer climate and wanted something cozy for dinner. I wanted to make something comforting and delicious that could feed us all for a couple of days because we didn’t want to have to cook every single night.
That’s when I remembered this soup from my grandma’s cookbook, that I could adapt for the Instant Pot. This is perfect because the Instant Pot cooks it in less than half the time without sacrificing any of the flavor or richness.
Soup is a great meal to have when you don’t have a lot of time, but want something that is filling and tasty. This recipe for butternut squash soup from Instant Pot can be prepped in just 15 minutes and the cooking time is just 11 minutes. (the recipe shows 20 because of the time it takes to pressurize and depressurize as well as the cooking time)
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.
In theory, yes you could double this recipe. However- due to the space constraints of the pot when the ingredients are in their raw form – I don’t think I would attempt to double this recipe. I have had both Instant Pots going at the same time when I need a double batch.
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.
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.
If you don’t happen to have heavy cream on hand, you can sub in evaporated milk, plain Greek yogurt, coconut milk, almond milk, or even sour cream.
Allow the soup to cool down completely. Place in a shallow airtight container and the refrigerator for up to 3 days
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.
Reheat in the microwave on low medium heat until warmed through or heat in a saucepan.
While the possibilities are plentiful when it comes to what this soup is great to be paired with. Here are a handful of our favorite recipes we add alongside this soup.
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If you love this Easy Butternut Squash Soup recipe, you’re going to love these other soup recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Instant Pot Butternut Squash Soup 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!
If you love Pumpkin Spice Lattes, then you’ll love these Pumpkin Spice Cupcakes topped with pumpkin espresso frosting. So deliciously perfect for fall!
Pumpkin spice cupcakes are a classic seasonal dessert. They are made from basic ingredients and have a dense, moist texture, and are positively delicious!
In recent years, pumpkin spice cupcakes have become super popular year-round as they can be found at coffee shops, bakeries, grocery stores, and even some gas stations. But I’m a fan of making my own and these are the perfect snack for the fall or winter seasons.
View postLearn how to make Instant Pot Applesauce, a simple and easy fall recipe that can be made with just a 30 minute cook time. It takes just 2 ingredients and it’s sugar-free!
We are in apple overload here. We have about 5-6 apple trees on the property that are currently producing an abundance of apples. I’m literally swimming in apples and making a ton of recipes.
That means my Instant Pots are getting a workout and they have been going non-stop making recipes like this applesauce. It’s super simple and delicious!
What I love about this recipe is that it’s sugar-free and takes only 2 ingredients. Sure you can add other things like sugar or cinnamon, but the base is simple.
I like to keep this stocked in little 1 cup containers in my freezer. Then whenever I have a recipe that calls for applesauce, I just thaw what I need for that day. It’s great because otherwise, I wouldn’t keep applesauce on hand.
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.
You might have noticed that your apple sauce turned brown. This is the result of an enzyme called polyphenol oxidase (PPO) which causes the natural browning reaction to happen when apples are cut or bruised.
The PPO reacts with oxygen in the air and creates a chemical called quinones which react with the sugars in apple to create dark pigments, giving it its characteristic dark color. When you remove oxygen from the air, this reaction does not take place and so your applesauce doesn’t turn brown.
To prevent this from happening you can add 1-2 tablespoons of lemon juice to slow the browning of the apples and the applesauce. Interestingly – I find that our homegrown, organic apples tend to turn brown MUCH faster than the ones I buy at the store.
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.
Applesauce is a tasty, healthy, and versatile type of fruit sauce. Here are some great ideas for ways to use applesauce.
1) As a condiment: Add it to your sandwiches, wraps, burgers or any other dish you feel needs a little extra flavor!
2) As an ingredient in your coffee cake batter: Add some cinnamon sugar to the dough for an added kick! It also works as an egg or sugar replacement in a lot of recipes.
3) As a dessert topping: Sprinkle it over ice cream, cakes, or pies for the perfect finishing touch!
Yes – you can make this applesauce in the slow cooker. To do so – prepare the apples as you would in steps 1 & 2. Then place them in the slow cooker. Cover and cook on high for 4 hours – making sure to stir 1-2 times throughout the cooking process. Then mash or blend once done. Super easy!
**Note – if you are using a homemade apple juice that may be thicker than what you find in the store – add 1/2 cup of water before cooking.
**No need to remove the skins – unless desired. I leave mine on because I make creamy applesauce. If you like a chunky sauce – you’ll probably want to remove the skins.
You can use 1/4 cup of unsweetened applesauce in place of one egg in many baking recipes. I have seen some recommend adding 1/2 teaspoon of baking powder when doing this.
Applesauce is also a healthier replacement for oil in many baked recipes – you can substitute at a 1:1 ratio.
Well- we didn’t pick the types of trees that were planted on our property. That was decided by the first owners and we are the lucky recipients. So I have no idea what types we have here. I’m just using what I have and it’s working just fine.
However – since I’m sure most of you will be buying your apples at the store – here are some suggestions.
When you are making applesauce, there are different kinds of apples that work best. Some apples have a higher water content, so they don’t make for a good sauce. Some are too sweet, which can also make for a watery sauce.
When picking an apple to make into applesauce, you want to focus on ones that are less juicy or tart in flavor. This will result in a nice thick sauce that doesn’t have any excess liquid in it. The best type of apple for this is usually the Red Delicious variety, though Golden Delicious will work as well.
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If you love this easy applesauce recipe, you’re going to love these other easy apple recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Instant Pot Applesauce as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Silky homemade cheesecake poured over a buttery graham cracker crust, baked with love, and topped with decadent oozing hot apple caramel sauce.
This Caramel Apple Cheesecake is an easy go-to dessert during apple season and Fall.
View postSoft Pumpkin Cookies with Cream Cheese Frosting are a perfect holiday dessert. The cookies have the perfect balance of pumpkin and spice, and the cream cheese frosting adds just the right amount of sweetness.
This is not your average pumpkin cookie. Soft, fluffy, and with cream cheese frosting… these cookies are perfect for any time of the year.
I know that many think that pumpkin is reserved for fall – but with the added health benefits pumpkin adds, it makes them just a little better for you than another type of cookie. (at least that’s what I tell myself as I enjoy them)
View postBeer Cheese Soup is a hearty dinner that is perfect for cold days. It’s creamy, flavorful, and full hearty ingredients to keep you satisfied. Easy to make and ready in about 20 minutes.
Beer cheese soup is a great dish to make for a quick dinner. It’s so perfect when you want something fast but that’s super filling when it’s cold outside. It tastes delicious and has a creamy texture that makes it seem like you’re eating something sinful.
But while this has plenty of cheese – most of the soup is made from veggies too. So it is a good balance to keep you from feeling too terribly guilty while you go for a second helping.
A while back my friend came to visit and see our new place. She lives in a warmer climate, so while we were enjoying the nice early fall weather up here – she was freezing.
So she wanted to make something cozy because I wasn’t quite ready to get a fire going for the season. We got in the kitchen and made her version of beer cheese soup. I have to say – we all loved it and I especially loved the extra helping hands in the kitchen and studio too.
I know you will absolutely love not only the flavor of this soup – but how easy it is to make too.
Beer Cheese Soup is a thick, hearty soup that is usually a roux base and includes beer. It’s typically served with crumbled bacon or chopped green onions.
This soup is perfect to be eaten in the wintertime because it’s a pot of warm, soothing comfort food with a rich and creamy texture. The flavors are savory and its aroma is tantalizing. If you’re looking for something good on a cold day, this soup will do the trick!
The ingredients are simple but they make all the difference. Beer Cheese Soup only requires six main ingredients: beer, butter (we used oil), flour, milk, cheddar cheese and heavy cream. You can’t go wrong with that list! There are some variations in how this dish is made; some people use various vegetables like carrots or celery to add flavor – like we did here.
Soup can be made 1 day ahead and it will still taste great the next day.
Allow the soup to cool down completely. Place in a shallow airtight container and the refrigerator for up to 3 days.
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.
In theory, yes, this recipe would double well. If you have a very large stockpot, you can double this recipe on the stovetop.
Yes – you can mix the variety of the vegetables as needed. So you can use any canned, frozen or fresh – whatever you have will work.
Freeze soup by dividing it into individual portions. Place in ziplock bags and or airtight containers to freeze. Defrost completely before reheating.
Reheat in the microwave on low medium heat until warm through or in a saucepan.
While the possibilities are plentiful when it comes to what this soup is great to be paired with. Here are a handful of our favorite recipes we add alongside this soup.
This quick soup 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 homemade soup 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 dinner recipe.
If you love this Easy Beer Cheese Soup recipe, you’re going to love these other soup recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Beer Cheese Soup 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 recipe to recreate the famous Costco pumpkin pie with its perfect creamy texture, ultra-rich filling, and fall-themed spices and pumpkin flavors. Your favorite taste made at home.
Costco is known for its huge delicious pumpkin pies that fly off the shelf.
View postPumpkin French Toast is a great recipe for using leftover pumpkin puree. It’s a delicious, easy breakfast that can be made ahead of time, enjoyed all week, and is perfect for fall.
This dish is perfect for Thanksgiving and any other holiday breakfast. It has all the warm flavors of pumpkin pie in a french toast form. Plus, you can make it the day before so it’s an easy breakfast on the morning of your big day.
In this recipe, I use brioche bread that is dense, but still fluffy with a slight chew to it. The egg batter is flavored with pumpkin puree and spices and then doused in maple syrup to keep it moist. This Pumpkin French Toast tastes just like fall!
French toast is an eggy, bread-based recipe that is often eaten at breakfast or brunch. To make the french toast, the slices of bread are dipped in a beaten egg mixture and then fried in a skillet until golden brown.
Pumpkin French Toast is essentially traditional French toast but with pumpkin pie spice and pumpkin puree added to the eggs. It is positively delicious – we can’t get enough.
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.
Brioche bread is originally from France and is known for its high egg and butter content and a rich and tender crumb. This gives it a light and fluffy texture and a dark and flaky crust.
There are many factors that make brioche sweet. The butter is a major one. Butter has a high-calorie content and it melts in the oven, releasing flavors from the other ingredients as it bakes and leaving behind pockets of flavor in the dough.
It’s important to use unsalted butter because its natural flavor provides a delicate complexity to the overall flavor of brioche dough. Adding salt would make the dough taste salty and would counteract with other flavors that you’re adding to it like vanilla, brown sugar, honey, or sour cream.
If you can’t find brioche bread, you can use the egg mixture using regular sandwich bread. You can even cut a loaf of french bread instead. It just won’t be quite the same as the brioche, which is the most like restaurant-style.
Brioche is a pastry that is made from dough with butter, eggs, and sugar. This pastry is often flaky on the outside and soft on the inside. The brioche dough has a rich history in France but it was also brought to America by French immigrants.
There are many variations of this pastry including plain, wheat flour versions and chocolate-covered varieties.
Cook over medium heat – the key to this is to have the heat hot enough to get that nice outer crust on the toast without scorching or burning it. Keep the heat at medium and flip once browned.
Using full-fat milk – whole milk or even heavy cream really helps to get the egg mixture ultra-creamy.
If you reduce the fat in the dairy added, the mixture will be heavier on the egg and often you will get pockets where there are too much egg and others where you don’t get any. Full-fat dairy keeps things well blended.
Only add 1-2 slices at a time to the skillet – don’t over-crowd the skillet. Unless you are working on a griddle, you want enough room to flip with ease, so keeping the cooking to 1-2 slices at a time is perfect.
Don’t oversoak the bread. This is key! Just lay the bread in the wash, flip quickly and then transfer to the skillet. Don’t set another slice in the mix to soak while you are cooking the other slices. This will result in a wet, sloppy mess.
Cinnamon Roll French Toast Bake
DON’T MISS THESE HOLIDAY E-BOOKS!
This french toast recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have most of these items on hand OR maybe you have never made french toast 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 breakfast recipe.
If you love this Easy Pumpkin French Toast recipe, you’re going to love these other breakfast ideas too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Pumpkin French Toast 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 Sweet Thai Chili Wings were inspired by a dish I usually order when I’m enjoying a night out. They combine the best flavors of sweet chili sauce and wings and are cooked in the air fryer, making them perfect for sharing with friends and family.
We sure love snack foods and appetizers in our house. So it is no surprise that we like to make chicken wings quite often.
For years this took a lot of time and made a huge mess. But now with the help of the air fryer, we can whip up wings just about as often as the craving strikes.
Now- the typical sauce to add to wings would be BBQ sauce. But we like to change it up. I was really craving sweet chili sauce – so what better than to add it to the wings for a scrumptious snack.
I could eat my weight in these – they are SO GOOD! Plus they are so quick when air frying and clean up is super fast too. You just can’t beat that.
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.
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.
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.
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.
To reheat chicken wings, you should place them back into the air fryer. Cook at 350 for several minutes or until hot again! This will ensure that they remain crisp and do not get soggy like they would in the microwave.
Sweet Thai Chili Wings is a style of chicken wings that consists of the wing and drumettes, but with a different sauce. It is a sweet and spicy sauce that includes ingredients like honey, soy sauce, and sesame seeds. The sauce is also enhanced with garlic, ginger, and finished off with a touch of cayenne pepper.
Sweet Thai Chili Wings has a pronounced sweetness to it, but also includes a slight heat to make the flavor more complex. It is typically served with some grilled pineapple and a dipping sauce that usually has an Asian flair.
Thai sauce is a condiment made from fish sauce, lime juice, sugar, and chilies.
We love wings in this house – so that means we have quite a few recipes. Here are a few that I have shared here that you might want to try.
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 Sweet Thai Chili Wings 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 recipe for Sweet Thai Chili wings 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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Pumpkin Spice Cookies are one of the most popular desserts for fall. These are a no-chill cookie recipe, quick to make & packed with pumpkin spice chips & white chocolate chips too. SO GOOD!
I love pumpkin spice cookies. They are one of my favorite desserts to enjoy during the fall. They are just so delicious and comforting that it brings me joy.
This is one of my favorite recipes because they are so easy to make with NO CHILLING – which means no waiting. These cookies also smell really good when they are baking, which is another reason that I enjoy them so much!
View postThis is the best Rice Krispie Treats recipe to make with the kids. They’re a childhood favorite, fun to make, and even more fun to eat!
Rice Krispie Treats have been around for decades. They are a favorite for millions and for good reason! They are not only super delicious with that crisp crunch of the rice cereal paired with the buttery melted marshmallow chewiness – but crazy easy to make too.
I love that they only require a handful of ingredients and I don’t even have to use the stovetop, let alone bake anything to enjoy these super fun treats. Check out how easy it is to make these in the microwave! This is truly the most delicious rice krispie treat recipe EVER!
**Be sure to check out our July 4th Patriotic Rice Krispie Treats and our cute Candy Corn Rice Krispie Treats too!
Now I know that there are literally thousands of versions of this classic treat floating around out there. But the key here is the butter to marshmallow to cereal ratio. You have to get it just right so they are super soft and chewy like the ones that come prepackaged from the cereal company.
So, what I’m saying is that not all of those recipes are created equal. I can definitely say I have tried dozens and each time I made a tweak here and there to make it better – until I created this version that is over the top amazing. It’s quick, easy and oh so addictingly delicious.
These treats are best at room temperature. So I like to keep them in the pan that I press them into and them just pop the airtight lid on them.
If you use a metal baking pan – just a bit of foil or press-n-seal on the top works just fine. But I like this baking dish with the lid for ease. You can also wrap each bar individually in plastic wrap to keep as much air out as possible.
While I’m not a fan of freezing treats in general, I have plenty of friends that swear that these will do just fine in the freezer.
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.
You bet – if you want to change it up a bit you can leave out the salt and add vanilla in it’s place. That is always delicious.
You can fold in some M&M’s or chocolate chips – just keep in mind that the warmth of the melted marshmallow will melt the chocolate just a bit – so you want to do it closer to when these are ready to transfer to the pan so the mixture isn’t quite as warm.
Yes – you can make this recipe with any size of marshmallows – just be sure to check this marshmallow conversion table below to make sure you are keeping that ratio just perfect when making these bars.
For the best possible results – follow these tips so you can make THE BEST KRISPIE TREATS EVER!
When you make these krispie treats there are a few things to keep in mind when it is time to cut them. Here are some tips I have learned throughout the years.
You bet – if you only need a couple of the best right krispie treats – you can definitely cut this recipe in half. Super easy and then you aren’t committed to eating the whole pan.
Not at all judging – I would do it if I had them here right now. Not at all sorry. This really is the best rice krispie treats recipe!
If you love this Easy Rice Krispie Treats recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for the best rice krispie treats 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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Enjoy the comforting flavors of Apple and Cinnamon Cake! This spiced dessert is perfect for cozy gatherings, with tender apples and a hint of cinnamon in every bite.
This moist and flavorful cake combines the sweetness and tartness of apples with the warmth of cinnamon, making it a perfect treat for any occasion. Its comforting aroma and tender texture will make it a favorite in your household this fall and winter.
Apples and cinnamon are a perfect Fall flavor combination for a good cake.
View postBreak out the slow cooker because this easy and flavorful Crockpot Chicken Enchilada Casserole is a MUST-MAKE. Makes for a cozy dinner.
Let me whisk you away to the heart of Mexican cuisine without leaving your kitchen. Well, American Mexican cuisine anyway!
Imagine tender chicken drenched in rich enchilada sauce, combined with the mild heat of chilies and layers of tortillas, all melting into cheesy goodness. Sound familiar? I’m talking about the amazing Crockpot Chicken Enchilada Casserole.
View postSmoked Pork Loin is a great way to up your BBQ game and impress your guests. Wrap it in bacon and it’s an absolute grilling masterpiece!
You should know something about me. I love smoked meat. It’s something that people have taken to an art form these days, but it can also be easily done in your own kitchen! Imagine biting into a juicy slice of pork loin that’s bursting with flavors of honey, Dijon mustard, and brown sugar.
Now, imagine a crusty outer layer, thanks to delicious bacon wrapping, that holds in all the juicy goodness. All this amazing flavor is blended with a wonderful smokiness that makes your mouth water.
View postThis healthy, flavorful Chicken and Wild Rice Soup is full of tender, juicy chicken and hearty wild rice. It’s an easy slow cooker recipe that makes a satisfying meal whether you’re sick or just need something warm on a cold day. (recipes for stovetop and Instant Pot too)
If you follow me on Instagram, then you know that the weather here in northern Idaho is getting a bit cooler. I’m so sad to see summer go but fall here is quite beautiful too.
But with the cooler temps, it means I am in full comfort food mode around here. I haven’t made anything in the slow cooker for a long time and I really needed to just let something simmer all day with the way the schedule has been. So I made this Chicken and Wild Rice Soup that was perfect to curl up with next to the woodstove.
What I love about this recipe is that I can alter the cooking method depending on the time available. If I know we are just going to be hunkering down because of the snow – I can make this on the stovetop or even better – on the woodstove if we lose power.
But I love that I can toss it all into the slow cooker and let it do its thing – almost effortlessly. If I forget to thaw the chicken – I can use the Instant Pot instead – which is a really nice option too. I know you’ll love this as much as we do.
Yes – you can make this soup gluten-free. Fortunately, wild rice is naturally gluten-free – so that sure makes it so much easier, right?! But please be sure to find a broth that is gluten-free as well.
That is what I love about this recipe – it is so versatile. Yes – you can make this soup using leftover shredded or diced chicken. We also often toss in our Thanksgiving leftovers and make this in a turkey version. Both are absolutely delicious.
Now – you would think that you would reduce the amount of time this needs to cook when doing this – because the chicken or turkey is already cooked. But this is not the case.
For this soup – the cooking time is based on how long it will take for the rice to soften – which is longer than the chicken takes to cook. So keep the cooking time the same and you are good to go.
You bet – it is so easy to make the soup a little thicker if you happen to like it to be more of a chowder consistency. Just add 1 tablespoon of water with 1 tablespoon of cornstarch to a small bowl and whisk to combine.
Once you have a nice, smooth slurry, pour it into the soup and give it a stir. Let the soup sit for about 5 minutes and the heat will help that slurry coagulate the soup into a nice, thick, and hearty dinner.
This soup goes great with so many sides – but here are a few of the recipes that we serve most frequently with it.
Normally I’m all for freezing soups for later because you never know when you’ll need a quick dinner. But because this soup has dairy mixed in it doesn’t freeze well. The dairy tends to separate and isn’t great when reheated.
The key when reheating creamy soup is to only reheat the portion that you plan on using at that time. This way you aren’t reheating portions of the soup over and over again. We like to portion out individual servings and microwave for several minutes until each bowl-full is hot.
OR – to save time we will ladle out what we would normally serve ourselves – only we each ladle it into one large pot. That way all the portions are in there but we can reheat it over medium heat on the stovetop all at the same time. Then we just ladle it out into our individual bowls once it is ready.
We actually have several slow cookers that we have acquired over the years from doing this job. I have a smaller one that is great for half recipes.
But the one I use the most is this standard, no-frills slow cooker that is perfect for this particular recipe.
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.
If you love this Easy Chicken and Wild Rice Soup recipe, you’re going to love these other soup recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Chicken and Wild Rice Soup 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 Waffles Recipe is made with pumpkin puree PLUS a secret ingredient in the batter to create a sweet, fall-inspired breakfast!
Are you ready for pumpkin flavors? It sure is a favorite and for good reason. Not only is it delicious, but pumpkin is packed full of nutrients too.
This time of year we love to add pumpkin to as many recipes as we can, like in this pumpkin waffles recipe. We love that it gives that classic fall flavor but it adds a warmth and richness we seem to miss the rest of the year.
View postHomemade whipped cream is a treat for the senses! You’ll love our Stabilized Whipped Cream recipe. It is even better than your favorite whipped topping because it is only 4-ingredients and contains no added oils or preservatives! PLUS – instructions for how to make it Keto-friendly / low-carb.
We’ve all been there. You’re about to enjoy a delicious piece of cake when you realize that the whipped cream on top is starting to melt and go downhill fast.
In fact, it’s so unstable that every time you take a bite, whipped cream goes everywhere. So what can you do to prevent this from happening? Try making stabilized whipped cream!
It’s simple to make and will keep your whipped cream looking great for days. Plus, it tastes delicious too! Give it a try today!
Do you love whipped cream but hate the way it always melts and becomes a mess? How about the stuff in the tub that is loaded with oils and preservatives? No thank you.
Well, have I got a solution for you! This stabilized whipped cream recipe is so much better than the store-bought stuff. It stays whipped for days, no matter how hot it gets. So go ahead and top your next dessert with some of this deliciousness – you won’t be disappointed.
There are a few reasons to use stabilized whipped cream instead of regular whipped cream. First, it will hold its shape for longer, making it ideal for decorating cakes or cupcakes.
It also has a more consistent texture, so it’s perfect for piping. Finally, stabilized whipped cream is less likely to deflate or “weep” (release liquid), so your desserts will look beautiful for longer.
A lot of people like to use this in place of the stuff in the tub from the store because it doesn’t contain the added oils and preservatives.
I personally like it because I can control the carb count by adding my favorite artificial sweetener (see link below) instead of the “sugar-free” versions available at the store which contain sweeteners that will still spike your blood sugar.
This homemade whipped topping will last for up to 3 days. You might be able to get a little longer out of it depending on how long you keep it chilled. Obviously, the longer it is refrigerated, the longer it will last.
If you have it outside, at room temperature or outdoor temperature – you can expect it to last a few hours to maybe a day depending on the conditions.
The process of stabilizing whipped cream doesn’t alter the flavor, so it will taste the same as regular whipped cream.
Yes, you can frost a cake with whipped cream! If you’re using stabilized whipped cream, it will hold its shape nicely and won’t melt as quickly as regular whipped cream. Keep in mind that whipped cream is a lighter frosting, so it might not be as sturdy as some other options (like buttercream).
When you’re ready to frost your cake, simply spread or pipe the whipped cream on top. If you want to get really fancy, you can decorate it with some fresh fruit or chocolate shavings.
Yes, this recipe can be made in advance. Simply store the stabilized whipped cream in an airtight container in the fridge for up to 3 days. When you’re ready to use it, give it a good stir (it may have deflated slightly) and re-whip if needed it until it’s fluffy again.
You can make this recipe using gelatin instead of cream cheese. To do so –
Make sure the whipping cream is COLD – not frozen, but very cold. It will not whip to stiff peaks unless it is cold.
Chilling the bowl that you will be whipping the cream in can help to make sure it reaches the desired consistency. I like to clear out a space in the freezer for the bowl ahead of time. Then I have that same space available for whatever cake or dessert I’m working on later.
Yes – you can tint this as you would frosting. Be sure to use gel food coloring so it doesn’t dilute the consistency AND add the color during the beginning of the whipping process. This will ensure that the food coloring doesn’t alter the end result.
Yes, that CAN work as long as the ingredients and utensils are very well chilled. If you can chill the bowl over a bowl of ice to keep it super cold while you are beating it- that will work best.
To make keto-friendly/ low-carb – replace the confectioner’s sugar with a confectioner’s sweetener. I like PureCane Confectioner’s Sweetener.
To use instant pudding mix to make stabilized whipped cream you will need
Begin by whipping the cream until it reaches the soft peak stage.
Then add in the vanilla pudding, sugar, and vanilla extract. Continue whipping your cream until you have firm peaks but be sure to not over-mix.
You can use cornstarch as you would vanilla pudding. Just note – it will leave a grittier texture as it doesn’t dissolve quite the same in the mixture.
You will use the same method as with the pudding or corn starch – however, you will only use 1/4 teaspoon instead of the tablespoon portion you would use in the other varieties.
You will use the same method as with the pudding or corn starch – however, you will only use 2 teaspoons of the powdered milk instead of the tablespoon portion you would use in the pudding version.
This copycat cool whip 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 whipped cream 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 dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy Stabilized Whipped Cream recipe, you’ll want to try these recipes using this Stabilized Whipped Cream. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Stabilized Whipped Cream 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!
Chicken Caesar Sandwich features tender grilled chicken, crisp romaine, and creamy Caesar dressing, on toasted bread. DELISH!
Get ready to fall in love with this Chicken Caesar Sandwich! It’s the crunch of a Caesar salad but wrapped up in a sandwich.
Caesar salad has always been one of my favorites and this sandwich just does it for me. Imagine juicy, seasoned chicken paired with crisp romaine lettuce, tangy Caesar dressing, and grated Parmesan cheese, all nestled between slices of toasted ciabatta bread.
View postAn Ice Cream Bar is the ultimate treat to celebrate any occasion- here we’ve listed all the necessities.
When it comes to dessert, ice cream almost always tops the list in our house. No matter the season, we love to enjoy ice cream together for dessert.
Because everyone likes something a little different, we like to make sure we put out a decent spread and make an Ice Cream Sundae Bar so everyone can create their own masterpiece.
View postAir Fryer Apple Hand Pies are the perfect fall dessert! They are easy and quick to make in the air fryer and positively delicious too.
With Apple Hand Pies made in an Air Fryer, you can make your favorite dessert without all the fuss. These are the perfect dish for when you’re craving something sweet but don’t have the time to whip up a pie crust from scratch.
These Apple Hand Pies made in an Air Fryer take just minutes to put together and require no special skills or unusual ingredients. With this easy-to-follow recipe, I hope that everyone can enjoy this classic dessert at home!
Try our oven-baked Blueberry Hand Pies too!
I love these because the hubs is almost always begging me to make an apple pie. Unfortunately, doing so requires me to give up a good portion of my day to spend in the kitchen.
But with the hand pies, I can give him that flavor he is craving and I don’t have to peel, core, and chop a ton of apples and make him an actual pie. Plus – that crispy, flaky crust on these little hand pies is absolutely delectable!
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.
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.
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.
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.
Since the hubs grew up in an orchard and we have a multitude of apple trees here on our property – I have SO MANY apple recipes that I know you will love. Check out some of the top reader favorites below…
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.
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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
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If you love this Easy Air Fryer Apple Hand Pies recipe, you’re going to love these other air fryer desserts too. Please click each link below to find the easy, printable recipe!
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Sheet Pan Chicken Thighs made with apples and sweet potatoes is a quick, easy, and healthy way to get dinner on the table.
I sure love dinner recipes that prep quick and then sort of cook themselves. With life so busy and everyone coming and going all the time – I know I sure don’t have the time for elaborate dinners that take a whole lot of “hands-on” time. Can you relate?
Seems everyone these days is trying to cram as much into their days as possible. So that means keeping dinner prep fast and the clean-up even faster is key. This is where simple dinners like this recipe for sheet pan chicken thighs come in to save the day.
View postThis pumpkin caramel combines your favorite fall flavors. Drizzle it over a pumpkin pie, ice cream or use it as a dip for apple slices.
Oh, I’m so excited to share this with you all!!!!!!!!! I love a good caramel sauce. But it has to be homemade. I can always taste the difference between a homemade caramel sauce & a mass-produced one.
Well……..I took my favorite homemade caramel sauce & added the one flavor EVERYONE is nuts for this time of year…..PUMPKIN. Yep- my friends, I made Pumpkin Caramel.
View postRoasted Fall Vegetables are a perfect side dish for fall and Thanksgiving dinners. Easy to make in less than an hour.
Who loves easy side dishes? When it comes to dinner – especially holiday dinners, I like to keep things as easy as possible.
This time of year is so full and busy – so anything that can make the meal prep simple is a plus in my book. This is why I love these roasted fall vegetables so much. They come together quickly and are packed full of nutrients too.
Roasting vegetables is one of the best ways to bring out natural sugars and flavor. Plus it is so easy to do – just toss them together with a bit of oil and seasonings and let the oven do the rest of the work for you.
The progression of fall brings such a variety of new vegetables to the table, so you’ll want to make sure you take advantage of all of these seasonal goodies while they’re still in season. From pumpkin to butternut squash, there’s a wide selection for roasting.
Fall is a great time to get cozy with your oven and roast your favorite vegetables. Roasting vegetables can add a lot of flavor to them, but there are some things you have to do in order to make sure they don’t burn.
The oven should be preheated before adding the vegetables inside. Be sure to add salt and olive oil and any other seasonings before roasting vegetables for the best taste, but not too much salt because it will cause the vegetables to stick together when you try cutting them later on.
When roasting garlic, cut off the top of the garlic head and drizzle with olive oil or butter before placing it in an aluminum foil packet.
Be sure to evenly space your vegetables together as they cook for even roasting so that none of them will dry out.
Roasted vegetables can be stored in the fridge for up to one week. The best way to store them is in an airtight container with a small portion of the cooking liquid from the pan.
Yes – you can make these veggies in the air fryer. You might need to work in batches depending on the size of your air fryer.
To make – place the prepared vegetables in the air fryer basket in a single layer. Cook at 400 for 10-12 minutes or until fork-tender. If they start to brown too much, you can tent the top with foil to keep them cooking evenly.
These roasted vegetables 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.
Roasting vegetables can be a great way to get more flavor out of them. However, sometimes you might want to save the rest for another time. You can do this by freezing roasted vegetables.
Store the roasted vegetables in an airtight container or freezer bag, then put them in the freezer for up to 3 months.
When you are ready to heat them up again, take them out of the freezer and let them thaw gradually at room temperature or place the bag in room-temperature water.
Yes, roasted vegetables can be prepared ahead of time to make things easier for you.
One way to prepare roasted vegetables ahead of time is to mix them in a bag with oil and salt. They then put the bag in the refrigerator for up to three days.
You could also roast them in advance, but you will then have to reheat. When you need them, you can simply warm them in the microwave or a warm oven for a couple of minutes.
Ideally, if you have time, it is best to roast vegetables at least an hour before dinner so they are still warm when they are served.
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This easy side dish 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 roasted vegetables 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 Easy Roasted Fall Vegetable recipe, you’re going to love these other side dish recipes too. Please click each link below to find the easy, printable recipe!
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Cosmic Brownie Cookies are rich and fudgy with colorful rainbow sprinkles. Everything you love about cosmic brownies, in cookie form.
Remember those gooey, fudgy brownies from childhood, topped with a layer of smooth chocolate ganache and dotted with rainbow-coated chocolate chips?
Imagine them in a delicious cookie form! That’s right, we’re bringing those beloved treats back with a twist in our Cosmic Brownie Cookies recipe. It’s every chocolate lover’s dream come true! Let’s go back in time to the days of yesteryear!
View postThese Smoked Burgers are so perfectly juicy, and packed with smoky flavor. Great for gatherings with friends and family any time of year.
Have you ever tried Smoked Burgers before? If you have, you know what an amazing addition smoke is to good, juicy burgers. There’s something magical about that smokiness intertwined with the juicy meat, isn’t there?
Today, I’m letting you in on a secret to get that perfect burger – by smoking them! Yep, we’re turning the usual grilled burger game on its head.
View postThis banana pudding recipe is perfect for any easy dessert, potluck dish, or even a school lunch. It’s creamy and sweet with a hint of vanilla.
Oh, how I love a good dessert. You know, something besides cake or ice cream – or even cookies. So sometimes I break out grandma’s old recipe box and find something I haven’t had since I was a kid.
I was looking for something that brought back some memories and I came across this banana pudding. Grandma and Great-Grandma used to make this when we’d come over for supper and it was the highlight of the evening.
Now, I know that banana pudding is traditionally a southern dessert and the majority of my family is from either the northwest or northeast – but this recipe transcends geography. I know that it has been in my family for generations and for good reason – it is SCRUMPTIOUS!
I love recipes like this that are no-bake to keep things simple. Perfect for these warmer evenings when fall hasn’t quite arrived just yet and you still want something on the cooler side.
Check it out – I know it will become a family favorite for you too!
Banana pudding is a classic Southern dessert that’s simple to make and can be assembled ahead of time. But even though it originated in the south, it has become a favorite across the nation, and rightly so. It is so rich, creamy, and delicious! No wonder everyone loves it.
You bet – you can use homemade whipped cream, canned whipped cream, or whipped topping if you prefer. But the meringue is AMAZING – I highly recommend it.
Yes – if you have a large enough pan – you can double this recipe. If you plan on making this for a potluck – then doubling is highly recommended.
If you enjoy bananas frequently, then you know how quickly they can turn brown. That isn’t very appealing when serving this dessert. Here are a couple of ways to keep those bananas from browning too quickly. If you plan on making it ahead of time and not serving this recipe right away – try these things.
Actually, that works quite well. First – the frozen bananas last a bit longer than fresh bananas, giving you more time between making the pudding and serving it. But frozen ones also help to keep the pudding extra cold. We love adding frozen bananas to our pudding!
This banana pudding 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 pudding 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 pudding recipe.
If you love this Easy Banana Pudding recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
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This deliciously hearty Instant Pot Broccoli Cheddar Soup is packed full of flavor, is simple to make, and is ready in just 30 minutes!
Are you ready for some comfort food? This time of year it seems everything I make is either in the slow cooker or the Instant Pot and it is ALL comfort food.
So we took one of my favorite soup recipes, Broccoli Cheddar, and made it FAST with the help of the Instant Pot.
If you know me, then you know I’m not a veggie girl at all. My whole family loves veggies – especially broccoli. So when I make this soup they are all astonished that I love it so much.
This then surprises me, because they seem shocked each and every time I make it – even though it’s FREQUENT. But the point is – if you have picky eaters, kids that won’t touch broccoli – I can give you a little reassurance, they will LOVE this soup.
Loaded with cheese, with just enough broccoli flavor that pairs so perfectly together. Everyone will love the flavor and YOU will love how easy it is to make! Check it out!
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.
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.
Place any leftovers in a shallow airtight container and keep refrigerated for up to 4 days. To reheat, portion out into individual servings and microwave until hot.
*note – it is normal for the fats and oils to separate once it has been refrigerated. You can either skim that off the top before serving again – or you can leave it in for flavor. It will melt and dissolve once the stew is reheated.
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.
Usually, I would say that this is a personal preference. However, I used salted butter in mine and along with the broth, it was perfectly flavored without me having to add additional salt to the recipe.
If you are watching your salt intake, opt for unsalted butter and while you are at it – you might want a lot-sodium broth too.
All that being said – these days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work, adjusting the other ingredients as needed.
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.
You bet – just combine the minced dry onions, butter, fresh broccoli florets, table salt, pepper, paprika, and granulated garlic to the slow cooker. Then combine the all-purpose flour and broth in a bowl and whisk until no lumps remain. Then transfer to the slow cooker and stir all of the ingredients together. Cover and cook on high for 3-4 hours or on low for 6-8 hours. About 30 minutes before serving, stir in the half and half and the cheese.
Yes – water will work fine. It won’t have as much flavor and you will most likely need to add salt and other seasonings to make up for the lack of flavor.
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple of years that just about every big & small appliance company makes one. This will work with them all.
You bet. This will work with Gluten-Free flour. I would recommend using a 1:1 flour like this one as it is the most like a standard all-purpose flour.
I use this immersion blender to make the soup creamier at the end!
If you love this Easy Instant Pot Broccoli Cheddar Soup recipe, you’re going to love these other quick meals too. Please click each link below to find the easy, printable recipe!
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