Adventures of Mel

Author: Mel Lockcuff

Minecraft Grass block Cake without Fondant
How to make an easy, no fail, Minecraft grass block cake. Simple recipe tutorial for a square cake with buttercream, awesome for kids and birthdays!

It makes sense that my oldest would request a Minecraft grass block cake for his 11th birthday way back when. Especially considering how much my boys AND my husband all love to play the game.

The memories this brings (he’s now a teenager)… When he requested a Minecraft birthday cake, I mulled it over for a bit and sifted through all sorts of Minecraft cake ideas, figuring out the best way to make this cake.

Since he wanted a grass block, I decided to use chocolate buttercream for the dirt part of the block. And then I used a regular buttercream icing for the grass, only I colored it green.

Creating the grass is the most time consuming part of the entire cake, but it’s so easy with one handy dandy little cake tip.

The thing about this cake that I love… You don’t even have to do anything else to it, in order for it to look good. The dirt and the grass are the decoration, so you don’t even really need a cake topper unless you just want one.

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It was a fun project and even more fun to see the smile on his face when it was all said and done.

Related Recipes: Minecraft pig cake and another very easy Minecraft cake. Or make scrumptious Minecraft cupcakes instead of cake.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my cake decorating tips, important info for this recipe, and similar recipe ideas – and get straight to the Minecraft grass block cake recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

Kitchen Tools You’ll Need to Make a Minecraft Grass Block Cake:
- 10-inch Square Cake Pan – Since you’re creating a grass block, you’ll want 2 square shaped pans.
- Cake Board and Freezer Paper – You’ll place the baked cake on a cake board wrapped in freezer paper for decorating.
- Icing Spatula – This comes in handy for spreading the icing between cake layers and around the sides of the cake.
- Pastry Bag – Place your icing in the pastry bag.
- Wilton Grass Tip and Coupler – This tip allows you to create grass out of icing.
- Candles – If you’re making a birthday cake, add candles or whatever decorations you want.
To Use Fondant or Not to Use Fondant

If you’re trying to figure out how to make a Minecraft cake without fondant, you’ve come to the right place.

There is no fondant whatsoever in this recipe. In fact, I have a love/hate relationship with fondant, and in my opinion, it never tastes as good as frosting.

That said… Here are a few tips for how to make a most beautiful grass block cake.

Tips for How to Make This Minecraft Cake Recipe

Before you start to decorate, you need to bake the cakes and make the frosting.
- Bake 2 10-inch square cakes (the grass block should be square-shaped). Jacob wanted chocolate, so I used 2 chocolate cake mixes to make the process easier.
- While the cakes are baking, it’s a good time to mix up the icing. I use my favorite recipes for buttercream frosting and chocolate buttercream frosting. So delicious!
Important: Be sure to save back about 1 cup of the chocolate buttercream to spread between the two cakes.
- The regular buttercream icing needs to be green, so add enough green food color until you’re satisfied with the shade you have.
- Then the secret to making the rest of the chocolate buttercream icing look even more like dirt and mud, is to crush up Peanut Butter Oreos and mix them in with the icing. Combined, this makes the perfect texture for the dirt part of the grass block.
- When the cakes have cooled, place them on a square cake board that’s been wrapped in white freezer paper.
- An optional step is to slice the rounded top off of the cakes with a cake slicer/leveller. This helps the cakes to have a flatter shape and makes them easier to decorate.
- Spread the saved portion of the chocolate buttercream frosting on top of one cake. Then sandwich the two cakes together.
- Work your way around the sides of the cake, spreading the chocolate buttercream “dirt” icing. It’s ok if it looks a little messy; that just makes for a more authentic look to your dirt.
How to Make Grass on a Cake

Once your block has “mud” all around the sides, it’s ready for you to add the grass with the green buttercream icing.

Important Tip: Make sure your icing is thin enough to easily squeeze through the grass tip, or it will be very difficult indeed (don’t ask me how I know this).

In order to create the grass, just squeeze the pastry bag to create your grass and then pull up or away.

This cake tip works like a charm to create beautiful patches of green grass for the top of the grass block.

While this part of the process is probably what will take the longest, it’s so worth it when you’re done.

When finished, decorate with candles or whatever your heart desires. Then slice it up and serve to your guests!

Tip: I do recommend refrigerating this cake before/after serving.

More Minecraft Party Ideas to Go with Your Cake

Minecraft Creeper Pizza

Free Minecraft Potion of Healing Drink Labels

Creeper Juice, Creeper Balloons, and Licorice TNT’s

Zombie Boogers

Minecraft Nerf Gun Target

Super Awesome Minecraft Party Supplies:

Minecraft Plates, Napkins, and Cups

Happy Birthday Banner

Miner Party Balloons

Minecraft Character Wristbands

Mining Fun Cupcake Stand

Pixel Treat Bags

Mining Fun Photo Props

TNT Piñata

MINECRAFT GRASS BLOCK CAKE RECIPE

If you love this Minecraft grass block cake as much as we do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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Minecraft Grass Block Cake without Fondant

How to make an easy, no fail, Minecraft grass block cake. Simple recipe tutorial for a square cake with buttercream, awesome for kids and birthdays!
2 square chocolate cakes (*)
3 cups chocolate buttercream frosting
12 Peanut Butter Oreos
3 cups buttercream frosting (colored green)
Bake 2 square cakes, using 10"x10" cake pans and following recipe/cake mix instructions.
While the cakes are baking, mix up both the regular buttercream frosting and the chocolate buttercream.
The regular buttercream icing needs to be colored green, so add enough green food color until satisfied with the shade you have.
When the cakes have cooled, place one cake on a 12-inch square cake board that’s been wrapped in white freezer paper.
Optional but very helpful step at this point: Slice the rounded top off of the cakes with a cake slicer/leveller. This helps the cakes to have a flatter shape and makes it easier to decorate them.
Spread a portion of the chocolate buttercream frosting on top of that cake.
Then sandwich the two cakes together.
Make the rest of the chocolate buttercream frosting look more like dirt and mud by crushing up the Peanut Butter Oreos and mixing them in with the frosting.**
Spread the chocolate buttercream "dirt" frosting on the sides of the cake, working your way around.
Using Wilton Tip 233, add the grass with the green buttercream frosting. Make sure the icing is thin enough to easily squeeze through the grass tip, or it will be very difficult. The Wilton website gives a great tutorial for how to create the grass, but basically, just squeeze the pastry bag to create each little patch of grass, and then pull up or away.
When finished, decorate your masterpiece with candles or whatever your heart desires.
*I used 2 chocolate cake mixes to make the cakes.

**I recommend crushing the Oreos by placing them in a Ziploc bag and then beating them with a rolling pin. You want them to have some chunks, so to look like dirt and rocks in the frosting.

Tip: I do recommend refrigerating this cake before/after serving.

Cakes & Cupcakes
American
minecraft birthday cake, minecraft cake, minecraft cake recipe, minecraft grass block cake
February 15, 2019
Fresh Strawberry Swirl Cheesecake
How to make the most delicious strawberry swirl cheesecake recipe, with a graham cracker crust, creamy homemade filling, and fresh strawberries.

One of my favorite desserts is strawberry cheesecake. Make that a strawberry swirl cheesecake with a fresh strawberry sauce or strawberry jam swirled into the cheesecake filling, and it’s definitely a dessert to behold.

While white chocolate raspberry cheesecake is my absolute favorite cheesecake, this cheesecake recipe is definitely right up there with it.

While there are a few steps (mainly the swirling and the cooling process), it’s a fairly easy cheesecake to make. And I like that it doesn’t require a ton of ingredients.

Now you can definitely make this cheesecake without any strawberry swirl and just serve it with fresh strawberries or the separate strawberry sauce. But the swirl really adds an oomph to this very yummy dessert.

Looking for more cheesecake recipes? You may also enjoy pumpkin spice cheesecake (made in the Instant Pot) and no bake lemon cheesecake.

WHERE CAN I FIND THE STRAWBERRY SWIRL CHEESECAKE RECIPE?

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious strawberry cheesecake recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

Tips for How to Make Strawberry Cheesecake

Before I send you willy-nilly to the recipe card, I’ll give you a few tips regarding the crust, the creamy filling, and how to make a really flavorful, delicious strawberry sauce to swirl into your cheesecake.

Let’s Talk about the Crust First

The crust really is the foundation for your dessert. So you wanna make it good.

My boys actually love a chocolate cookie crust for cheesecake, and I do too. It would probably pair really well with a strawberry cheesecake.

But this time, I decided to make a graham cracker crust. It’s easy, you just press it into your pan, and then you bake it for about 10 minutes.

A graham cracker crust is the more traditional cheesecake crust. But you could always use other alternatives, like vanilla sandwich cookies, Nilla Wafers, Pecan Sandies, even gluten-free graham crackers for a gluten-free crust.

What Kind of Cream Cheese Should I Use?

While you can use low fat cream cheese, I’ve had the best luck with full fat cream cheese. Also, full fat cream cheese doesn’t necessarily have all the additives they add in when they remove things from the cheese to make it “lite.”

You really want a creamy cheesecake filling, so never settle but always go for full fat.

When it comes to brands, I’ve had great success with brands like Philadelphia, Great Value, and Aldi’s Happy Farms.

Tips for How to Make the Strawberry Sauce for Cheesecake

While I have another strawberry sauce that’s not quite as sweet, it works better for a topping more than a swirl.

One thing I’ve learned in developing this recipe is that strawberries are really temperamental, and it can be hard to get a really flavorful strawberry taste when you bake them.

A few tips for making your strawberry sauce for cheesecake, especially a swirl cheesecake…
- Use fresh strawberries over frozen. Frozen strawberries add a lot of water that you just don’t want, and they’re not quite as flavorful as fresh either.
- Make sure you use good strawberries that really pack the flavor. The fresher the better, though I’ve found some really good ones at our grocery store lately.
- When you’re making a swirl, you’ll need strawberry purée. So use a blender to purée those berries up really well.
- You’ll need to bring all of your ingredients to a boil and then cook for an additional 3 to 5 minutes, or until the mixture begins to thicken up and turns a beautiful red color.
Now you can avoid making a strawberry sauce altogether and just use strawberry jam. But there’s something about this sauce that really makes the cheesecake.

Tips for How to Make the Cheesecake Filling
- Using a mixer, mix together the softened cream cheese, pure cane sugar, vanilla extract, and almond extract.
- Using an egg separator, separate the egg yolks from the whites, and add the yolks into the mixture, mixing well.
- When your filling is creamy and smooth, pour half the filling into your crust.
- Spoon about 1/4 cup strawberry sauce on top of the filling, adding small dollops of sauce here and there.
- Swirl the sauce into the filling with a table knife or wooden skewer.
- Pour the rest of the filling on.
- Add another 1/4 cup strawberry sauce, adding small dollops of sauce here and there all around the top of the filling.
- Again, swirl the sauce into the filling with a table knife or wooden skewer.
- Bake, cool, and chill according to the recipe instructions in the recipe card below.
Using the Water Bath Method While Baking

The Kitchn has an excellent tutorial with really helpful tips for how to make the perfect cheesecake. In fact, that’s where I learned how to use the water bath method for making a cheesecake even more creamy.

Before you bake your cheesecake, wrap the outside of a 9-inch springform pan with a good layer of aluminum foil, with foil extending over sides from the bottom of your pan. Maybe even add a couple layers, to help keep water from getting to your cheesecake.

Then place the pan down in a roasting pan with at least an inch of water in it. I use a turkey roasting pan.

This provides a steam bath environment for your cheesecake as it bakes and keeps it very moist.

What Causes Cheesecake to Crack, and How Can I Prevent That?

So this is a problem with any kind of cheesecake and some kinds of pies, like pumpkin pie, sweet potato pie, etc.

The water bath method will help with this, as it will keep the cheesecake from drying out.

Essentially, that’s what causes it to crack, is when it dries out. It can happen when it’s baked too long and sometimes even when it’s cooled too quickly.

That said, when cheesecake is done, it should be set around the edge but still a little jiggly in the middle. The center is almost set but not quite set.

More Strawberry Recipes You’ll Enjoy
Can Strawberry Swirl Cheesecake Be Frozen?

As long as you use a full fat cream cheese, cheesecake should freeze well.

Just make sure you cool the cheesecake first. Then chill it.

Once it’s chilled, you can wrap it up with a layer or two of plastic wrap and then a layer of foil.

According to Eat By Date, cheesecake shelf life is up to 6 to 8 months in the freezer.

What to Serve with Strawberry Cheesecake

You can either swirl on a little canned whipped cream, or make homemade whipped cream and use a decorating bag and large tip (I used Tip 1M) to swirl it on.

And, of course, you can serve it with fresh strawberries.

Kitchen Tools You’ll Need to Make This Dessert:

9″ Springform Pan – This kind of pan is necessary for cheesecake, so you can easily remove the sides of the pan when serving.

Aluminum Foil – To prevent water from getting into your cheesecake while baking, you can wrap the outside of your pan with foil.

Medium to Large Saucepan and Spatula

Stand Mixer or Hand Mixer – This will ensure a smooth cheesecake filling.

Egg Separator – Easily separate the yolks from the egg whites.

Roasting Pan – Add about an inch or so of water in the roasting pan; then place the springform pan inside the roasting pan for baking.

Get the printable recipe!

If you love this strawberry swirl cheesecake recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!

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Fresh Strawberry Swirl Cheesecake

How to make the most delicious strawberry swirl cheesecake recipe, with a graham cracker crust, creamy homemade filling, and fresh strawberries.
1 graham cracker crust
Strawberry Sauce:
1/2 cup strawberry purée
6 tablespoons pure cane sugar
1 1/4 tablespoons corn starch
1/8 cup water
Cheesecake Filling:
32 ounces cream cheese
3/4 cup pure cane sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
4 large egg yolks
Make your graham cracker crust in a 9″ springform pan (sprayed with cooking spray). You’ll want it ready to go after the cheesecake batter is all mixed up.
Line the outside of the springform pan with aluminum foil; this will keep water from getting into your cheesecake during baking.
Whisk together the corn starch and water in a small glass measuring cup.
Add the corn starch mixture together with the sugar in a medium to large saucepan.
Mix in the strawberry purée.
Bring the mixture to a boil on low to medium heat, constantly stirring with a spatula to avoid scorching.
Once the mixture boils, cook it for 3 to 5 more minutes, or until it thickens and turns a deep red.
Remove the strawberry sauce from the heat, and allow it to cool.*
Meanwhile, pre-heat the oven to 325°.
Using a mixer, mix together the softened cream cheese, sugar, vanilla extract, and almond extract.
Using an egg separator, separate the egg yolks from the whites, and add the yolks into the mixture, mixing well.
When your filling is creamy and smooth, pour half of it into your crust.
Spoon about 1/4 cup strawberry sauce on top of the filling, adding small dollops of sauce here and there.
Swirl the sauce into the filling with a table knife or wooden skewer.
Pour the rest of the filling on, and add another 1/4 cup strawberry sauce, adding small dollops of sauce here and there all around the top of the filling.
Again, swirl the sauce into the filling with a table knife or wooden skewer.
Place the cheesecake-filled springform pan in a roasting pan that has an inch or so of water in the bottom.
Place the whole pan into the oven, and bake at 325° for about 1 hour and 20 minutes or until the cheesecake is cooked through.**
Leave the cheesecake in the oven, and turn the oven off. Allow it to cool in the oven, with the oven door open, for about 30 to 45 minutes. You want a slow cooling process, in order to avoid cracks.
Now you can remove your cheesecake from the oven and allow it to cool completely.
Once your cheesecake has completely cooled at room temperature, cover and place it in the refrigerator, and allow it to chill overnight.
When you’re ready to serve it, just release the springform pan, slice it up, and serve with whipped cream and fresh strawberries.
*I like to put my strawberry sauce in the freezer while I go about mixing up my cheesecake filling. About 30 minutes in the freezer (with occasional stirring) will cool it enough that you can finish making the dessert.

**The cheesecake should be firm around the edge and a little jiggly in the middle when it’s done. The center should be almost set but not quite set.

Desserts
American
how to make cheesecake filling, how to make strawberry cheesecake, strawberry cheesecake, strawberry swirl cheesecake
February 12, 2019
Easy Camping Body Wipes with 5 Simple Ingredients
Learn how to quickly make camping body wipes with paper towels and 4 simple ingredients. They’re perfect for no rinse full body cleansing, head to toe!

We’re so excited to share our favorite camping wipes with you. In fact, these no rinse body wipes have been Pinned over 62K times!

DIY body wipes for camping are so simple and easy to make. We carry them along with us on every dispersed camping trip.

Whether we’re on a shorter weekend trip or a longer trip, these homemade bathing wipes come in so handy, especially when a shower just isn’t feasible.

Ok, so I can hear you groan, saying, “Ew, gross! No shower!” Let me tell you, I love my showers too; but we rarely shower when we’re camping, though I will admit, we do sometimes use our camping shower.

I promise it’s not as bad as it sounds, thanks to my handy dandy container of shower wipes for camping.

How Did I Come Up with This Camping Wipes Recipe?

We used to make our own homemade baby wipes, so my recipe stems from that. We also love to make our own natural cleaning wipes.

I also noticed a similar body wipes recipe in Melissa Poepping’s book, The Chemical Free Home, though my recipe is a little bit different.

I did a lot of research to come up with these cleansing wipes. I really thought about which oils I wanted to use, considering we weren’t showering for days at a time, and I knew I wanted us to be able to use these wipes for our hands if we needed them.

So I decided to use both Tea Tree Oil and Thieves Oil, two of my favorite essential oils and both very versatile in the ways they can be used.

Supplies You’ll Need for Homemade Camping Wipes:

I usually just pull supplies right out of my working pantry. Here is what you’ll need to make the best body wipes for camping…
- Paper Towels – I love and recommend using Member’s Mark Super Premium Paper Towels or Viva paper towels (the full sheet rolls), for making any kind of wipes. Both of these brands have that thick quality that works well for homemade body wipes.
- Warm water
- Baby wash – I recommend using a more natural baby wash; I prefer to use Koala Pals Body Wash from Melaleuca.
- Tea Tree Oil
- Thieves Oil
You’ll also need to choose the best container for wet wipes…

Here are a few suggestions…
- I prefer to use a plastic canister like this; the bigger canister holds an entire half roll of wet wipes and keeps them sealed well too.
- You can also buy actual wipes dispensers; the only problem is, you’d have to make your wipes in a separate container that’ll hold all the liquid and the cut paper towel roll, then tear each wipe off and stack them in the dispenser… That’s too much work for me, hence the canister above.
- Another handy option would be a small bucket with a lid. Super convenient because you’d have a handle to carry it.
How to Make Camping Body Wipes

These wipes are so easy to make. In fact, you can find a printable recipe below with all of the ingredients and instructions.
1. Cut the paper towel roll in half and set it aside.
1. Add the warm water to your plastic canister.
1. Add the body wash to the water inside the canister.
2. Then add the drops of essential oils.
1. Stir the mixture well, and drop in the half roll of paper towels, cut side down.
1. Once you mix them up, it’s a good idea to put the lid on the canister and turn it upside down so the liquid can really absorb into the entire paper towel roll.
Why not use baby wipes instead of homemade wipes?
We’ve used baby wipes in the past, but I always felt super gross, not to mention the funky smell that just adds to the funk you already combat when not having showered in awhile.
These homemade full body wipes are so much better because they don’t leave the funk behind that baby wipes do. All it takes is a little freshening up with these camping wipes in the morning, along with washing my face, brushing my teeth, and maybe dry shampooing my hair if absolutely necessary… And I’m feeling clean, like a whole new woman. They really are the bomb. They work great for camping travel with the whole family because they don’t have a girly scent; and with my three guys, that’s important, don’t you know.

Can I use them if I have sensitive skin?
It’s always good to test a small area before using them all over your body. And always be careful using them around more private parts because certain areas of our bodies are definitely more sensitive (especially to essential oils) than others. Always err on the side of caution and start small, then work your way up, so to say.

Looking for More Camping Tips and Ideas?
- How to Pack a First Aid Kit for Camping
- The Ultimate Camping Checklist for Packing
I always appreciate your feedback. Be sure to leave a comment, and follow me on Pinterest, Facebook, Instagram, and YouTube. You can subscribe to my email list too.
Camping Body Wipes

How to quickly make camping body wipes with paper towels and 4 simple ingredients. Perfect for no rinse full body cleansing, head to toe!
1 knife
1 container with lid
1 1/2 cups warm water
1 tablespoon baby wash
10 drops Tea Tree essential oil
10 drops Thieves essential oil
1/2 roll paper towels
Cut your paper towel roll in half.
Add the warm water to a sealable container.*
Add body wash and essential oil/s to the mixture in the container.
Stir the mixture together well.
Drop the paper towel roll into the liquid, cut side down.
Seal the container with a lid and place it upside down, so the liquid will absorb into the paper towels. Let sit for 15-20 minutes.
Once all the liquid has worked its way through the paper towels, pull the cardboard tube out.
Your body wipes are ready to use!
Can I use them if I have sensitive skin?

It’s always good to test a small area before using them all over your body. And always be careful using them around more private parts because certain areas of our bodies are definitely more sensitive (especially to essential oils) than others. Always err on the side of caution and start small, then work your way up, so to say.

*(Disclaimer: Everything I share about essential oils on Adventures of Mel is based on personal experience and has not been approved by the FDA. Please do your own research, and never use essential oils in a way that would make you uncomfortable. Also, take special caution for those pregnant or nursing, as well as children. Read the Full Disclaimer.)

best body wipes for camping, body wipes for camping, camping body wipes, camping wipes, homemade body wipes, no rinse body wipes, shower wipes for camping
February 11, 2019
Cheesy Slow Cooker Chicken Enchilada Soup
How to make a simple, homemade, creamy chicken enchilada soup in your Crock Pot. Quick and easy recipe without all the hassle of enchiladas!

Slow cooker chicken enchilada soup is the soup version of one of my favorite Tex Mex meals, Creamy Chicken Enchiladas. Not only is it easier to make; I can throw it together in the slow cooker and let it simmer all afternoon.

While I prefer to make this slow cooker soup with taco chicken I’ve already made, you can always use rotisserie chicken, leftover chicken, or even fajita style chicken. Just make sure the chicken is cooked before you throw the soup together.

You can slice tortillas into smaller squares or triangles and add to the soup for the last 30 minutes or so of cook time. Because at least one person in my house is counting carbs, I prefer to keep the tortillas out, slice into larger triangles, and serve alongside the soup.

You can even serve this easy chicken tortilla soup with crispy tortilla chips.

If you’re really in the mood for Tex Mex, you’ll love these recipes for CrockPot chicken enchilada casserole, chicken loaded nachos, easy chicken fajitas, sour cream crab enchiladas, and turkey enchilada casserole.

WHERE CAN I FIND THE RECIPE CARD FOR CHICKEN ENCHILADA SOUP?

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious chicken enchilada soup recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

What Kind of Chicken Should I Use in Chicken Enchilada Soup?

This soup is the perfect dinner recipe to make after you’ve already had chicken another night of the week. Use up your leftover chicken to make soup, or even cook enough chicken to make two meals.

You can also pick up a rotisserie chicken on your way home from work.

Or you can make our favorite taco chicken to give the soup even more pizzazz and flavor.

Can I Make Cheesy Chicken Enchilada Soup Ahead and Freeze It?

Yes, you can. In fact, chicken enchilada soup should keep in the freezer for a good 2 to 3 months.

Just make sure you store the soup in a freezer safe sealed container that won’t let it get freezer burn.

Tips for How to Make Chicken Enchilada Soup

Gather your ingredients, per the recipe card below.
- Prep all your fresh ingredients first. Shred the cheese.
- Then wash and dice the tomatoes, wash and mince the bell pepper, and mince the onion and garlic.
- Add the tomatoes, bell pepper, onion, garlic, and chicken to your slow cooker, stirring it all together.
- Stir the heavy whipping cream into your soup mixture. We use heavy whipping cream because Dan avoids carbs, and whipping cream doesn’t have carbs.
- Next, you’ll season your soup, which you can do now or you can wait a couple of hours and season it to taste.
- You’ll need to cook the soup on high for about 4 hours, or on low for about 6 to 8 hours.
If you choose to add tortillas to your soup, just slice them up into smaller squares or triangles, and stir them into the soup for the last 30 minutes or so of cook time. Otherwise, you can slice tortillas into triangles and just serve alongside the soup.

What Else to Serve with Easy Chicken Tortilla Soup

Chicken enchilada soup pairs really well with tortilla strips, tortilla chips, and all your normal taco fixin’s like sour cream, guacamole or avocado, fresh cilantro, more shredded cheese, fresh diced tomatoes, green onions, etc.

It also pairs deliciously well with buttermilk cornbread and cheesy chicken quesadillas.

More chicken soups you may enjoy:

Olive Garden Chicken & Gnocchi Soup

Slow Cooker White Chicken Chili

Instant Pot Chicken Noodle Soup

Kitchen Tools You’ll Need to Make Slow Cooker Chicken Enchilada Soup

Slow Cooker – My slow cooker’s been with me for a long time now. It’s made my family some really delicious meals, including this soup.

Ninja Food Chopper Express or Cutting Board and Chef’s Knife

Heat-Resistant Spatula – Works well for stirring, mixing, and scraping the side of your pan.

Soup Bowls – Who doesn’t love a pretty bowl?

Chicken Enchilada Soup Recipe

If you love this cheesy chicken enchilada soup recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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Slow Cooker Chicken Enchilada Soup

How to make a simple, homemade, creamy chicken enchilada soup in your Crock Pot. Quick and easy recipe without all the hassle of enchiladas!
4 cups chicken broth
1 1/2 cups extra sharp cheddar cheese (shredded)
3 Roma tomatoes (diced)
1 large bell pepper (minced)
1/2 large yellow onion (minced)
1 teaspoon garlic (minced)
1 cup chicken (*shredded)
2 cups heavy whipping cream
1 teaspoon salt
1/2 teaspoon ground black pepper
3 flour tortillas (**optional)
Prep the vegetables by washing, chopping, and mincing.
Add the chicken broth, cheese, tomatoes, bell pepper, onion, garlic, and chicken to the slow cooker, stirring it all together.
Stir the heavy whipping cream into your soup mixture.
Next, add and stir in the salt and pepper.
Place the lid on your slow cooker, and cook the soup on high for about 4 hours, or on low for about 6 to 8 hours.
If you choose to add tortillas to your soup, slice them up into smaller squares or triangles and stir into the soup for the last 30 minutes or so of cook time.
Serve with all your favorite Tex Mex goodies, like sour cream, guacamole or avocado, more shredded cheese, fresh tomatoes, green onions, etc.
*You can use leftover chicken, rotisserie chicken, fajita chicken, or our favorite taco chicken to make this soup.

**Otherwise, you can slice tortillas into triangles and just serve alongside the soup.

Soups & Stews
American
cheesy chicken enchilada soup, chicken enchilada soup, chicken enchilada soup recipe, easy chicken tortilla soup, slow cooker chicken enchilada soup
February 6, 2019
Strawberry Yum Yum Dessert with No-Bake Dream Whip Filling
Make an easy strawberry yum yum dessert layered with fresh strawberries, a no bake cream cheese filling, and pecan crust. This dreamy strawberry delight is perfect for potlucks and gatherings!

Strawberry season is right around the corner, and I’ve got strawberries on the brain. While I love a good strawberry cream pie, my sweet tooth also loves this easy strawberry delight recipe with its strawberries and cream cheese filling.

The creamy filling requires no baking, depending what type of crust you go with. Personally, I love making this strawberry Dream Whip dessert with our favorite pecan crust; however, you can make a completely no bake strawberry delight recipe with an easy no bake graham cracker crust.

If you love Dream Whip desserts and want another flavor, you’ll love my blueberry delight and no bake pumpkin dessert, as well as cherry yum yum.

Special Occasions Perfect for Strawberry Yum Yum

Strawberry delight with pecan crust is the perfect no bake dessert recipe you can make ahead for all sorts of special occasions, including…
- Potlucks. Make it ahead and take it to church potlucks. It’ll be the talk of your church friends.
- Holidays. This yummy strawberry dessert is one of those great recipes especially suited for holidays like Easter and Valentine’s Day, even Thanksgiving and Christmas, for those who grow weary of pumpkin and gingerbread.
- Birthdays. Once you make this strawberry yum-yum, cake may be out of the picture. It’s that good.
- Picnics. Yep, the summer picnic, or the 4th of July picnic. Talk about a beautifully festive dessert for the dessert table!
- Family Gatherings or Family Reunion. Favorite old recipes are always a hit with family. Whip up this amazing dessert for Sunday dinner or a larger event like a family reunion!
- Dinner Parties. Since it serves so many, it’s the perfect dessert for a dinner party, as well.
Ingredients and Substitutions Notes

You’ll need a few simple ingredients to make this strawberry yum yum recipe…

Crust –
- Salted Butter – I recommend using real butter, as margarine will affect the texture of the finished crust.
- All-Purpose Flour – You can make this crust gluten-free, as well, by using a good gluten-free flour.
- Chopped Pecans – You can make an easy shortcut no-roll crust without nuts, but the pecans really make this crust. You can also press crushed pretzels into the pie crust instead of pecans, if desired.
You can also buy store bought pie crusts and press chopped pecans into the crust, though you’ll need 2 pie crusts, since they make a smaller pie or dessert.

No Bake Crust Alternatives
- Graham cracker crust – Use graham cracker crumbs to make a graham cracker crust or base for this dessert. You can even take one reader’s suggestion and line the graham cracker crust with sliced bananas.
- Pecan Sandies crust – Make it like you would a graham cracker crust, only with Pecan Sandies.
- Vanilla Wafer crust – Make a Nilla Wafer crust just like you would a graham cracker crust, or just layer Vanilla Wafers in the pan for a crust.
Strawberry Topping –

You don’t even need strawberry gelatin to make this amazing fresh strawberry filling.
- Corn Starch
- Water
- Cane Sugar – You can also use granulated sugar.
- Fresh Strawberries – You’ll need fresh sliced strawberries, and you’ll also need strawberry purée. You can use frozen strawberries to make this strawberry filling; just be sure to slice strawberries while still frozen, and then allow them to thaw and completely drain before using, so they don’t add unnecessary moisture to the topping. I do recommend fresh berries, though, if at all possible, for better flavor. Make strawberry purée by blending strawberries in a blender. It’ll likely take 6-8 big strawberries to make 1 cup of strawberry purée.
Dream Whip Filling –
- Cream Cheese – I recommend using full-fat cream cheese.
- Dream Whip – You can find this at most grocery stores in the baking aisle. If not, you can sub Cool Whip and make this a Cool Whip strawberry delight dessert.
- Whole Milk – You can also sub 2% milk or skim milk; just keep in mind, whole milk will make a much more creamy dessert.
- Pure Vanilla Extract
- Powdered Sugar – or confectioners’ sugar.
How to Make Strawberry Yum Yum

We’ll start with the crust. Then we’ll make the strawberry topping, so it can cool, and then the Dream Whip cream cheese filling.

How to Make the Pecan Crust

I like to make the my favorite nutty pie crust ahead of time, and that way it’s cooled and ready to go when I need it. And yes, you can freeze it for later.
1. In a large mixing bowl, mix together the melted butter and flour, forming a soft dough.
2. Stir the chopped pecans into the dough until they’re all mixed in.
3. Press the dough into a 9×13 baking dish.
4. Bake at 350° F for about 20 minutes, or until the edges of the crust begin to turn a nice golden brown (baking times can vary). Then let the crust cool before adding any filling.
How to Make the Strawberry Topping

The strawberry pie filling is probably my favorite part of this dessert, besides the cream cheese. It’s quick and easy to make too.
1. First make strawberry purée by adding 1-2 cups fresh strawberries to a blender and blend into a liquid purée; you’ll need 1 cup strawberry purée. Set the rest of the sliced strawberries aside for now.
2. Whisk the corn starch and water together in a small Pyrex measuring cup.
3. Add the corn starch mixture, strawberry purée, and sugar to a large saucepan and whisk ’til combined.
4. Bring the strawberry mixture to a boil over low to medium heat, and boil for a good 3 to 5 minutes, or until it really thickens up and becomes a deep red color. Then remove it from the heat and allow it to cool completely.
Make the Cream Cheese Dream Whip Filling

Now some people do make the cream cheese filling with Cool Whip, but I’ve carried on my mom’s tradition of a creamy Dream Whip filling. I like to call it angel fluff.

When you mix Dream Whip with cream cheese, it becomes this amazing dreamy filling with all that cream cheese goodness. It makes an excellent strawberry no bake dessert.
1. Using an electric mixer, beat the cream cheese separately first thing. This will help it soften up more, and it will blend in better with the Dream Whip, once you’re ready for that step.
2. In a separate large bowl, whisk together the Dream Whip envelopes with the milk and vanilla, according to package directions. Whisk it until it begins to form soft peaks, about 4 minutes. You can also follow this tutorial for how to make Dream Whip.
3. Mix cream cheese and powdered sugar into the Dream Whip mixture, and whisk for 3 to 5 more minutes, or until the cream cheese mixture is smooth and creamy.
4. Spread the Dream Whip cream cheese filling onto the prepared pie crust. You can save back just a little bit of whipped cream for a whipped topping on the final dessert if you want.
Layer the Strawberry Topping
1. Once the strawberry sauce has cooled, mix it together with the rest of the sliced strawberries you set aside earlier.
2. Then spread the strawberry layer on top of the Dream Whip filling.
1. Cover the assembled dessert with plastic wrap, and allow it to chill in the fridge for at least 4 hours, or overnight if possible, before serving.
When it’s ready to serve, you can top off strawberry delight with a dollop of whipped cream and an optional garnish like a fresh sprig of mint, or serve it as is. This yummy strawberry dessert is full of thick fluffy layers of deliciousness! It’s strawberries and cream at its best, a most refreshing dessert!

Expert Tips and Recipe FAQ’s

Can you use frozen strawberries instead of fresh berries?
Yes, you can, though fresh berries give better flavor. Just be sure to slice the berries up while still frozen; then allow them to thaw and completely drain before using, so they don’t add unnecessary moisture to the topping.

How should you store strawberry yum yum with Dream Whip?
Be sure to store strawberry delight in an airtight container in the refrigerator, where it should keep for 2-3 days.

Can you freeze strawberry delight?
Yes, you can freeze strawberry delight no bake dessert. In fact, you can freeze it either before or after you add the berry topping. Just be sure it’s in an airtight container or covered really well so it doesn’t get freezer burn. It should last up to 3 months in the freezer.

What to Make with Strawberries

If you love this strawberry yum yum dessert, you’ll love these strawberry desserts too!
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Strawberry Yum Yum

Make an easy strawberry yum yum dessert layered with fresh strawberries, a no bake cream cheese filling, and pecan crust. This dreamy strawberry delight is perfect for potlucks and gatherings!
Large Mixing Bowl
9×13 Baking Dish
Blender
Whisk
Large Sauce Pan
Mixer
Rubber Spatula
Pecan Crust:
12 tablespoons salted butter (melted)
1 1/2 cups all-purpose flour
1 cup pecans (chopped)
Strawberry Topping:
8 cups strawberries (sliced)
2 1/2 tablespoons corn starch
1/4 cup water
3/4 cup pure cane sugar
Dream Whip Filling:
16 ounces cream cheese (softened)
2 envelopes Dream Whip ((1 box))
1 cup whole milk
1 teaspoon pure vanilla extract
2 cups powdered sugar
Pecan Crust:
In a large mixing bowl, mix together the melted butter and flour, forming a soft dough.
Stir the chopped pecans into the dough until they’re all mixed in.
Press the dough into a 9×13 baking dish.
Bake at 350° F for about 20 minutes, or until the edges of the crust begin to turn a nice golden brown (baking times can vary). Then let the crust cool before adding any filling.
Strawberry Topping:
First make strawberry purée by adding 1-2 cups fresh strawberries to a blender and blend into a liquid purée; you'll need 1 cup strawberry purée. Set the rest of the sliced strawberries aside for now.
Whisk the corn starch and water together in a small glass measuring cup or small bowl.
Add the corn starch mixture, strawberry purée, and sugar to a large sauce pan and whisk 'til combined.
Bring the strawberry mixture to a boil over low to medium heat, and boil for a good 3 to 5 minutes, or until it really thickens up and becomes a deep red color. Then remove it from the heat and allow it to cool completely.*
Dream Whip Filling:
Using an electric mixer, beat the cream cheese separately first thing. This will help it soften up more, and it will blend in better with the Dream Whip, once you’re ready for that step.
In a separate large bowl, whisk together the Dream Whip envelopes with the milk and vanilla, according to package directions. Whisk it until it begins to form soft peaks, about 4 minutes.
Add the cream cheese and powdered sugar to the Dream Whip mixture, and whisk for 3 to 5 more minutes, or until the cream cheese mixture is smooth and creamy.
Spread the Dream Whip cream cheese filling onto the prepared pie crust. You can save back just a little bit of whipped cream for a whipped topping on the final dessert if you want.
Layer the Strawberry Topping:
Once the strawberry sauce has cooled, mix it together with the rest of the sliced strawberries you set aside earlier.
Then spread the strawberry layer on top of the Dream Whip filling.
Cover the assembled dessert with plastic wrap, and allow it to chill in the fridge for at least 4 hours, or overnight if possible, before serving.
When it’s ready to serve, you can top it off with a dollop of whipped cream or serve it as is.
*I like to put my strawberry sauce in the freezer while I go about mixing up the rest of the pie. About 30 minutes in the freezer (with occasional stirring) will cool it enough that you can finish making the dessert.

No Bake Crust Alternatives

Graham cracker crust

Pecan Sandies crust – Make it like you would a graham cracker crust.

Vanilla Wafer crust

How should strawberry yum yum be stored?

Be sure to store strawberry delight in an airtight container in the refrigerator, where it should keep for 3-4 days.

Can you use frozen strawberries instead of fresh berries?

Yes, you can, though fresh berries give better flavor. Just be sure to slice the berries up while still frozen; then allow them to thaw and completely drain before using, so they don’t add unnecessary moisture to the topping.
Desserts
American
no bake strawberry delight, no bake strawberry dessert, strawberry delight, strawberry delight recipe, strawberry delight with pecan crust, strawberry dream whip dessert, strawberry yum yum, strawberry yum yum recipe
February 5, 2019
Easy Bisquick Cinnamon Biscuits with Sweet Glaze
How to make Bisquick cinnamon biscuits with a powdered sugar glaze. This is an easy breakfast recipe you can make in a jiffy, with or without raisins. Make the perfect sweet treats for holiday brunch and family gatherings. No rolling pin needed!

It’s been so long since I’ve actually had Hardees cinnamon raisin biscuits, but I still remember how yummy they were. Thankfully, like Bisquick cinnamon sugar muffins, they’re super easy to make.

To make these cinnamon Bisquick biscuits all by themselves, you only need 4 ingredients. If you want icing, which I highly recommend, you’ll need just a few more.

We used to be able to purchase the actual Bisquick Cinnamon Biscuit mix, but our store doesn’t carry it anymore. So I kinda came up with my own version, using a regular Bisquick biscuit mix.

When we’d rather have from scratch, I enjoy making biscuit cinnamon rolls (easy cinnamon rolls) or this more traditional delicious cinnamon rolls recipe.

Why You’ll Love These Cinnamon Biscuits
- Bisquick sweet biscuits are drop biscuits, so there is no rolling or cutting out required. How awesome is that?!
- It really is the easiest cinnamon biscuit recipe ever. You only need a handful of ingredients, most of which you likely already have in your pantry.
- It reminds me so much of that Hardees cinnamon biscuit I used to love getting with my mom when I was a kid. There were 2 to every pack, and we’d always share a pack.
What Are Drop Biscuits?

Drop biscuits are just that. They’re biscuits you literally drop onto a baking sheet and bake, no rolling or cutting out required.

You can drop the biscuit dough with a simple table spoon like I do, or you can use a large scoop for this. Whatever makes it easier for you, just go with it.

Ingredients and Substitutions Notes:

To make the biscuits, you need 4 simple ingredients, but you’ll need a few more glaze ingredients, as well. I highly recommend making the icing to top the biscuits.
- Bisquick Biscuit Mix – If you can find it, I highly recommend the Buttermilk Biscuit Mix. If not, the regular mix will work just fine. You can also make these gluten-free with Gluten Free Bisquick.
- Water – You can substitute milk instead of water; in fact, if you’re subbing, I recommend subbing with buttermilk. Reason why is buttermilk actually helps with the leavening process and may give you a fluffier biscuit. If milk is all you have, milk works too, and will likely give a richer flavor to the biscuits.
- Cane Sugar – You can also use granulated sugar.
- Ground Cinnamon – You’ll mix this together with the sugar to make cinnamon sugar.
- Salted Butter – When making the icing, you’ll need softened butter.
- Pure Vanilla Extract – This will give a distinct vanilla flavor that pairs so well with cinnamon biscuits.
- Powdered Sugar or Confectioners Sugar
- Whole Milk – You can use 2% milk or skim milk, but I highly recommend whole milk for added richness and flavor.
How to Make Bisquick Cinnamon Biscuits

Making Bisquick biscuits is super easy, especially since the instructions are right there on the box. However, making cinnamon biscuits with Bisquick requires just a couple extra biscuit ingredients. Those extra ingredients are sugar and cinnamon.

While you can buy a big box of Bisquick, you can also use 2 of the smaller packets of biscuit mix. Each package of Bisquick biscuit mix weighs 7.5 ounces, so 15 ounces would be 2 of the smaller bags of biscuit mix, which equal out to just a smidge under 3 1/2 cups of biscuit mix.

If you don’t have biscuit mix and would rather make homemade biscuits with all-purpose flour, you can do that too. You’ll just need to add the cinnamon and sugar to your mixture.

Before getting started, be sure to heat oven to 425° F, and get out an ungreased cookie sheet or baking sheet.

How to Make Cinnamon Sugar

We make a lot of cinnamon toast in our house, or as my oldest likes to call it, poor man’s cinnamon roll. If you’ve never had cinnamon toast, that’s another recipe for another day, but your life will never be the same once you try this old school treat.

Anyway, I usually always keep a small spice container of cinnamon and sugar already mixed up and ready to go. This recipe calls for 8 teaspoons of sugar and 2 teaspoons of cinnamon.
Just add both the cinnamon and sugar to a small bowl, mix it up, and you’re ready to make the biscuits.
Mix Everything Together to Make Cinnamon Biscuit Dough

Add the biscuit mix and water to a large bowl.
1. Before mixing into a somewhat sticky dough, add the cinnamon sugar mixture, and then mix everything together really well, ’til a soft dough forms.
How to Bake Cinnamon Drop Biscuits

Drop dough onto a baking sheet, about 1 to 2 inches apart. As you place biscuits, you can make the biscuits as small or as big as you want. If desired, you can place a sheet of parchment paper on the baking pan before dropping biscuits onto the pan.
1. Bake them in a preheated oven at 425° F for 8 to 11 minutes (oven times may vary), until the biscuits turn golden brown.
Make a Simple Icing or Glaze for Your Biscuits
Meanwhile in a separate bowl, mix up a simple powdered sugar icing, much like my favorite sugar cookie icing, but slightly thinner like a glaze.

Combine the softened or melted butter, vanilla extract, powdered sugar, and milk in a medium bowl.

When the biscuits are done and while they’re still hot, brush the sweet glaze on the top of each warm biscuit with a pastry brush, and let it melt into each biscuit.
Then serve the cinnamon biscuits warm and enjoy every bite. Cinnamon sugar biscuits are best served with a hot cup of coffee or tea, or an ice cold glass of milk.

Alternative Recipe Ingredients to Try

There are a few things you can do to add even more oomph to this cinnamon biscuits recipe…
- Sub brown sugar for half the cane sugar. Brown sugar will give a rich, still sweet, but slightly nutty flavor to the biscuits. It’s especially good if you’re adding any nuts to the mixture.
- Add raisins. The true Hardees biscuits had raisins in them.
- Mix in chopped walnuts or pecans. Or just top them off with a sprinkling of nuts.
- Add a hint of caramel extract to the frosting.
- Instead of caramel extract, try maple extract.
- Add a little bit of orange zest to either the biscuits or the icing.
Expert Tips and Recipe FAQ’s

Why are my Bisquick biscuits so dry?
I’ve found that Bisquick can make a pretty dry biscuit. 2 things that will help counteract this natural tendency… 1. Don’t over-mix the dough. Mix the ingredients just ’til they’re mixed and everything is moistened; then drop and bake. 2. You may have added too much biscuit mix; you may need to add a little bit more liquid to counteract the dry dough and get some moisture back into it.

Can I use milk instead of water with Bisquick mix?
We talked about this above in the ingredient notes. But I thought it necessary to add here too. And yes, you totally can. In fact, if you’re subbing, I recommend subbing with buttermilk. Reason why is buttermilk actually helps with the leavening process and may give you a fluffier biscuit. If milk is all you have, milk works too, and will likely give a richer flavor to the biscuits. It may also help add more moisture to the biscuits.

Can I make the unbaked biscuits the night before?
Yes, you can make the dough the night before, then bake the biscuits the next morning. In fact, refrigerating the dough overnight may actually help to make a fluffier biscuit.

Can you freeze cinnamon biscuits?
Yes, you can freeze cinnamon biscuits baked or unbaked. If freezing unbaked, drop the biscuits onto a wax paper lined cookie sheet of your choice, and freeze them for about an hour so the dough is no longer sticky. Then remove them from the freezer, and place the biscuits in an airtight container or freezer bag, and place them back in the freezer. If freezing baked, allow the biscuits to cool before placing in an airtight container or freezer bag. I would recommend waiting to glaze them right before serving, just so you don’t have the added frustration of trying to keep the frosting intact while storing and freezing.

How should you store cinnamon biscuits?
If you decide not to add icing to the biscuits, you can keep them in an airtight container out on the counter. If you decide to glaze them, since that glaze is a milk-based recipe, you may want to keep them in an airtight container in the fridge. They should keep for 2-3 days.

More Bisquick Recipes You May Enjoy for Breakfast:

If you love this Bisquick cinnamon biscuit recipe as much as I do and you’re wondering what can you make with Bisquick, you may enjoy these delicious recipes too…
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Bisquick Cinnamon Biscuits

How to make Bisquick cinnamon biscuits with a powdered sugar glaze. Easy breakfast recipe you can make in a jiffy, with or without raisins!
Large Mixing Bowl
Baking Sheet
Pastry Brush
Cinnamon Biscuits:
8 teaspoons cane sugar
2 teaspoons ground cinnamon
3 1/2 cups biscuit mix
1 cup water
Glaze:
2 tablespoons salted butter (softened)
1/2 teaspoon vanilla extract
3 cups powdered sugar
1/4 cup whole milk
Pre-heat the oven to 425° F.
In a small mixing bowl, mix together the sugar and cinnamon.
In a separate large mixing bowl, add the cinnamon sugar, biscuit mix, and water. Mix everything together well, 'til a soft dough forms.
Drop the biscuits onto an un-greased baking sheet, about 1 to 2 inches apart.
Bake at 425° F for 8 to 11 minutes (oven times may vary), until the biscuits turn golden brown.
Meanwhile, mix up the icing in a large mixing bowl, combining the softened butter, vanilla extract, powdered sugar, and milk.
When the biscuits are done and while they're still hot, brush the sweet glaze on the top of each warm biscuit with a pastry brush, and let it melt into each biscuit.
Serve immediately while warm.
*I used 2 7.5-ounce Bisquick biscuit mixes for this recipe. You can use any kind of biscuit mix, or you can make homemade biscuit dough.

How Should You Store Cinnamon Biscuits?
If you decide not to add icing to the biscuits, you can keep them in an airtight container out on the counter. If you decide to glaze them, since that glaze is a milk-based recipe, you may want to keep them in an airtight container in the fridge. They should keep for 2-3 days.

Breads & Muffins
American
Bisquick biscuit recipes, Bisquick biscuits, Bisquick breakfast recipes, Bisquick cinnamon biscuits, Bisquick recipes, Bisquick sweet biscuits, cinnamon biscuits, cinnamon biscuits recipe, cinnamon drop biscuits, cinnamon sugar biscuits, Hardees biscuit recipe, Hardees cinnamon raisin biscuits
January 30, 2019
Olive Garden White Chocolate Raspberry Cheesecake
Make Olive Garden’s white chocolate raspberry cheesecake at home. Who doesn’t love a decadent homemade dessert with a raspberry swirl and Oreo cookie crust?

I’ve had a thing for Olive Garden’s white chocolate raspberry cheesecake since way back when I was in college. There’s something about the Oreo cookie crust, the raspberry swirl cheesecake, and the white chocolate candy flakes that make this dessert simply heavenly.

Now even though it seems to be available at Cheesecake Factory, we can’t get this cheesecake at Olive Garden anymore. Never fear, though, because we all know that homemade is better anyway.

And especially in this case, homemade is way better. You’re going to absolutely love this cheesecake from the first bite.

Who’s up for their favorite raspberry swirl cheesecake? (Raises hand enthusiastically)

Related: Instant Pot Pumpkin Spice Cheesecake, Strawberry Swirl Cheesecake, and Jello no bake cheesecake.

WHERE CAN I FIND THE RASPBERRY CHEESECAKE RECIPE?

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious white chocolate raspberry cheesecake recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

Tips for How to Make White Chocolate Raspberry Cheesecake:

Once you have your chocolate cookie crust (or you can make a graham cracker crust if you prefer) and raspberry sauce for cheesecake made, it’s pretty much smooth sailing from here.

While cheesecake can be temperamental, I’m hoping this post will help answer any questions you might have about the process of making it.

What Kind of Cream Cheese Should I Use?

While you can use a lower fat cream cheese, I’ve had the best luck with full fat cream cheese. Also, full fat cream cheese doesn’t necessarily have all the additives they add in when they remove things from the cheese to make it “lite.”

We want a creamy cheesecake batter, so always go for full fat.

When it comes to brands, I’ve had great success with brands like Philadelphia, Great Value, and Aldi’s Happy Farms.

Tips for Making Raspberry Swirl Cheesecake
- Using a mixer, mix together the softened cream cheese, pure cane sugar, vanilla extract, and almond extract.
- Using an egg separator, separate the egg yolks from the whites, and add the yolks into the mixture, mixing well.
- When your batter is creamy and smooth, pour half the batter into your crust.
- Spoon about 1/3 cup raspberry sauce on top of the batter, adding small dollops of sauce here and there.
- Swirl the sauce into the batter with a table knife.
- Pour the rest of the batter on.
- Add another 1/3 cup raspberry sauce, adding small dollops of sauce here and there all around the top of the batter.
- Again, swirl the sauce into the batter with a table knife.
- Bake, cool, and chill according to the recipe instructions in the recipe card below.
Using the Water Bath Method While Baking

The Kitchn has an excellent tutorial with tons of super helpful tips for how to make the perfect cheesecake. In fact, that’s where I learned about the water bath method for making a cheesecake even more creamy.

Before you go to bake your cheesecake, wrap the outside of the pan with a good layer of aluminum foil, maybe even a couple layers, to keep water from getting to your cheesecake.

Then place the pan down in a roasting pan with at least an inch of water in it. I use a turkey roasting pan.

This provides a steam bath environment for your cheesecake as it bakes and keeps it very moist.

What Causes Cheesecake to Crack, and How Can I Prevent That?

So this is a problem with any kind of cheesecake and some kinds of pies, like pumpkin pie, sweet potato pie, etc.

The water bath method, described above, will help with this, as it will keep the cheesecake from drying out. Because essentially, that’s what causes it to crack.

It dries out, which can also happen when it’s baked too long and sometimes even when it’s cooled too quickly.

That said, when cheesecake is done, it should be set around the edge but still a little jiggly in the middle.

Can Cheesecake Be Frozen?

As long as you use full fat cream cheese, cheesecake should freeze well.

Cool the cheesecake first. Then chill it.

Once it’s chilled, you can wrap it up with a layer or two of plastic wrap and then a layer of foil.

According to Eat By Date, cheesecake shelf life is up to 6 to 8 months in the freezer.

Adding the Finishing Touches

When your cheesecake has completely cooled and chilled, you can add shreds of white chocolate and swirls of whipped cream.

It’s easiest to shred the white chocolate with a vegetable peeler. Then sprinkle it all over the top of the cheesecake.

And you can either swirl whipped cream on with the can, or make homemade whipped cream and use a decorating bag and large tip (I used Tip 1M) to swirl it on.

Ok, so I know this cheesecake is a more complicated dessert to make. But isn’t it worth it to have your favorite dessert, made in your very own kitchen?

This recipe really isn’t that difficult either. It requires a few extra steps and it requires a little patience, but all in all, it’s a pretty simple recipe. If I can make it, you can too.

Kitchen Tools You May Need to Make This Dessert:

9″ Springform Pan – This kind of pan is necessary for cheesecake, so you can easily remove the sides of the pan when serving.

Aluminum Foil – To prevent water from getting into your cheesecake while baking, you can wrap the outside of your pan with foil.

Stand Mixer or Hand Mixer – This will ensure you have a smooth cheesecake batter.

Egg Separator – Easily separate the yolks from the egg whites.

Roasting Pan – Add about an inch or so of water in the roasting pan; then place the springform pan inside the roasting pan for baking.

Vegetable Peeler or Chocolate Shaver – for creating curls of chocolate for the top of the cheesecake.

Decorating Bag or Cupcake Decorating Set – You can decoratively add the whipped cream on top of the cheesecake with this.

Get the printable recipe!

If you love this raspberry cheesecake recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!

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Olive Garden White Chocolate Raspberry Cheesecake

Make Olive Garden’s white chocolate raspberry cheesecake at home. Who doesn’t love a decadent homemade dessert with a raspberry swirl and Oreo cookie crust?
1 chocolate cookie crust
32 ounces cream cheese
3/4 cup pure cane sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
4 large egg yolks
2/3 cup raspberry sauce
4 ounces white chocolate
2 cups whipped cream
First things first, make your chocolate cookie crust in a 9" springform pan (sprayed with cooking spray). You’ll want it ready to go after the cheesecake batter is all mixed up.
Line the outside of the springform pan with aluminum foil; this will keep water from getting into your cheesecake during baking.
Pre-heat the oven to 325°.
Using a mixer, mix together the softened cream cheese, pure cane sugar, vanilla extract, and almond extract.
Using an egg separator, separate the egg yolks from the whites, and add the yolks into the mixture, mixing well.
When your batter is creamy and smooth, pour half the batter into your crust.
Spoon about 1/3 cup raspberry sauce on top of the batter, adding small dollops of sauce here and there.
Swirl the sauce into the batter with a table knife.
Pour the rest of the batter on, and add another 1/3 cup raspberry sauce, adding small dollops of sauce here and there all around the top of the batter.
Again, swirl the sauce into the batter with a table knife.
Place the cheesecake-filled springform pan in a roasting pan that has an inch or so of water in the bottom.
Place the whole pan into the oven, and bake at 325° for about 1 hour and 20 minutes or until the cheesecake is cooked through.*
Leave the cheesecake in the oven, and turn the oven off. Allow it to cool in the oven, with the oven door open, for about 30 to 45 minutes. You want a slow cooling process, in order to avoid cracks.
Now you can remove your cheesecake from the oven and allow it to cool completely.
Once your cheesecake has completely cooled at room temperature, cover and place it in the refrigerator, and allow it to chill overnight.
Next day, your cheesecake is ready to decorate, with white chocolate and a small batch of whipped cream.
Shave or curl the white chocolate with a vegetable peeler or chocolate shaver until you have enough chocolate to cover the top of your cheesecake.
Sprinkle the chocolate over the entire top of the cheesecake.
Add small swirls of whipped cream all around the edge of the cheesecake.
Finally, slice the cheesecake up and serve!
*The cheesecake should be firm around the edge and a little jiggly in the middle when it’s done.

Desserts
American
raspberry cheesecake, raspberry cheesecake recipe, raspberry swirl cheesecake, white chocolate raspberry cheesecake
This post was originally written in February 2018. It was updated and republished with more photos and tips in January 2019.
January 25, 2019
Hiking Bear Cave Trail in Petit Jean State Park
EXPLORE BEAR CAVE TRAIL IN PETIT JEAN STATE PARK

Bear Cave Trail in Petit Jean State Park is a quarter mile Arkansas hiking trail filled with beautiful rock formations and narrow passageways.

While camping at Petit Jean State Park , we spent time exploring and hiking quite a few trails, including Seven Hollows Trail and Cedar Falls Trail. Bear Cave Trail was actually one of the first hikes we did after setting up camp, sort of a warmup to what was to come.

This Petit Jean hiking trail was just a warm up to what was to come. It’s only a quarter of a mile long and a pretty easy trail.

The thing about this trail… There are so many nooks and crannies to explore. Our boys had the best time climbing on all the magnificent rocks, exploring, and making their way through the narrowest of passageways and crevices.

Besides two other families, we pretty much had the trail to ourselves. It was a natural playground, as well as a peaceful place to just be in the moment.

This little spot in Petit Jean is a great way to start your adventures in the park. It’s so beautiful, it will get you excited about all of the other trails you plan to hike in one of our family’s favorite places to visit in Arkansas.

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HOW TO GET TO BEAR CAVE TRAIL IN PETIT JEAN STATE PARK

Petit Jean State Park is close to both Morrilton, Arkansas, and Dardanelle, Arkansas, pretty much in the heart of the Natural State.

Bear Cave Trail is west of Mather Lodge on Highway 154, the main road that runs through Petit Jean Mountain. About a mile past the lodge, the entrance to the trail parking lot will be on your right.

The parking lot provides ample parking, as well as signs with information about the trail. Walk past the signs right onto the trail, following the green trail markers as you make your way down the trail.

WHAT IT’S REALLY LIKE HIKING BEAR CAVE TRAIL

Arkansas State Parks brochures and maps say that this trail ends with backtracking back to the parking lot, but we actually did a whole loop. As long as you follow the green trail markers, you’ll be golden.

Walking past all of the signs, you’ll find yourself walking on a slight incline down toward Bear Cave. Similar to Hawksbill Crag, the trail tends to follow the bluff line, so you’ll have plenty of opportunity to enjoy amazing views along the way.

There are quite a few steps along the trail, all made with railroad ties. Even though there are small inclines, the trail is an easy trail, so much so that even Zeke at 2 years old was able to walk most of it with us.

Speaking of hiking with kids, they’ll find plenty of rock shelters and narrow passageways to explore. They can climb in, around, over, and through all the huge boulders and stone monoliths.

Get Jaden’s “Bigfoot Doesn’t Believe in You Either” T-shirt.

Not really a cave but more of a rock shelter, Bear Cave is along the way before you get even halfway through the trail.

One of my favorite spots is the Eye of the Needle, a really narrow passageway through gigantic sheer walls of rock. It reminded me of pictures I’ve seen from places like Zion National Park and other places out west.

You can walk through and stand right in the middle of that passageway and look up to see a sliver of sky above. It’s just incredible and pictures don’t do it justice.

TOWARD THE END OF THE TRAIL…

You can pass through Eye of the Needle and explore and climb around. I believe you can even find just the right passageway to take you back to the parking lot at this point.

Or you can keep going around the corner where you’ll climb up and around the trail, with boulders to your right.

Keep in mind at this point, you can continue onto the Boy Scout Trail if you want. But veer to your right, and you can find your way back to the parking lot, as you wrangle your kids from their natural playground heaven.

This is the part of the trail where you’ll find all sorts of narrow passageways through the rocks. Some will lead to a dead end, and others will lead you through.

It’s kinda like a maze or labyrinth. A really fun maze that you’ll hate to leave when you catch a glimpse of the parking lot ahead.

WILDLIFE YOU MAY ENCOUNTER HIKING BEAR CAVE TRAIL

We really didn’t see any wildlife on the trail, besides a bird here and there. That’s not to say there isn’t any wildlife because Petit Jean is full of critters.

It’s said that the last bear that was killed on Petit Jean Mountain, years ago, was in this area. Hence the name Bear Cave.

That said, you may see a few birds and animals in Petit Jean State Park, including the following:
- Rabbits
- Quail
- Birds
- Deer
- Possums
- Skunks
- Bobcats
- Foxes
- Black Bears, etc.
Anytime you get out into nature, especially in the Natural State, you’re sure to see some sort of wildlife if you just take the time to look and observe.

WHAT TO PACK FOR HIKING BEAR CAVE TRAIL

So I’ll be honest, I’m not sure we packed a single thing because this is such a short trail. Well, I take that back, we may have carried camera gear and water.

Get Jaden’s “Bigfoot Doesn’t Believe in You Either” T-shirt.

But especially if you’re hiking with kids, you may want to pack a few things for your short trip through the most wondrous of nature’s playgrounds.
- Water – Pack plenty of water for everyone to stay well hydrated.
- Backpacks with snacks and other necessary items – Snacks and water can make all the difference in fueling your body back up before heading back out onto the trail.
- Binoculars
- Hiking Carrier – This is hands down the BEST thing we could have ever gotten for our baby/now toddler. We’ve used it so many times. Read our review of our favorite baby carrier backpack.
- Shoes – While you’ll be wearing these and not necessarily packing them, I still think it’s worth mentioning wearing the proper footwear for this hike. You need good shoes for this trail, especially with all the rocks and boulders. If you plan to stay on the main trail and not climb around, you’re likely good with regular sneakers.
- A copy of Arkansas Hiking Trails (I also recommend Arkansas Waterfalls) by Tim Ernst. These books give you all the ins and outs of waterfalls and hiking trails in Arkansas; Arkansas Waterfalls even mentions other falls in the area you may want to see on each journey you take.
Learn more about the park, including sights to see, food options, lodging information, and more.

SAFETY TIPS AND THINGS TO KNOW BEFORE HITTING THIS ARKANSAS HIKING TRAIL

Again, this is an easy trail to hike, but safety should always be number one whenever you head out on any trail. And if you’re planning to explore and climb around, it’s definitely important.

It’s always a good idea to let someone know when and where you are going.

The trail is not accessible for wheelchairs.

There are no bathrooms and no water along the trail. Mather Lodge is just up the road and does have restrooms, along with a restaurant. Be sure to plan accordingly and pack plenty of water, so everyone will stay well hydrated.

If you happen to get turned around, look for the small green trail markers here and there on trees along the trail. This trail is really well traveled, though, and pretty easy to navigate.

Watch your step and wear good shoes. Especially watch for rocks sticking up out of the ground, and watch your step as you walk along the bluff line and climb around on boulders.

If you’re making the hike with kids, watch your kids closely because of the bluffs and steep areas on this trail. Keep little ones closer, maybe even using a hiking carrier like the one we mentioned above.

Check the weather before you head out hiking in Arkansas. Avoid hiking in thunderstorms and other inclement weather. If you decide to hike in rainy or drizzly conditions, be very careful as parts of the trail could be very slippery, especially the tops of cliffs and boulders.

LEAVE NO TRACE

Finally, our motto: Leave no trace. Pack out what you pack in. The more you practice this, the safer and more enjoyable hiking will be for everyone, including hikers who come after you.

This is one hike you and your kids will never forget. In fact, they’ll likely be begging you to go back because not only is it beautiful and fun, but it’s Arkansas hiking at its best, chock full of natural wonders.
January 24, 2019
Homemade Philly Cheesesteak Sandwich Recipe
How to make the best homemade Philly Cheesesteak, including tips for the best steak, cheese, and hoagie rolls to use. This is one easy skillet meal you can make for dinner, and the whole family will love it!

Even though I traveled plenty as a kid (my dad was a truck driver), I didn’t taste my first cheesesteak until I was in college.

Then I married a Pennsylvanian who loves his Philly cheese steak. So, of course, I had to learn how to make a traditional Philly cheesesteak sandwich, mainly so we didn’t have to buy those awful store kits but also because I actually wanted to learn how to make this beloved sandwich.

And I have to say, though not quite an authentic Philly cheese steak recipe, this delicious cheesesteak sandwich comes awfully close and is now one of my favorite dinner recipes.

It even has mushrooms, and y’all know I’m not a fan of mushrooms. But I’ll eat them in a Philly cheese steak because it’s just that good.

Follow me down through this page, and I’ll teach you the ins and outs of how to make the best Philly cheesesteak recipe ever, with Cheez Whiz or provolone, whichever is your preference. I’m drooling just thinking about it.

Want More Philly Cheese Steak Recipes?

We’re big fans of cheesesteaks, so we make a lot of cheesesteak recipes…
- Philly cheesesteak sloppy joes are a quick and easy dinner idea.
- I personally love Philly cheesesteak sliders, with garlic butter brushed on top and the addition of smoked paprika that gives a little kick to the meat and veggie mixture.
- Philly cheesesteak stuffed peppers ground beef style are a slightly healthier alternative without all the carbs of bread.
- For busier weeknights, I’ve started making deli roast beef Philly cheesesteaks.
- And if you’d like a slow cooker version of this recipe, you can make a Crock Pot Philly Cheesesteak.
What Makes an Authentic Philly Cheesesteak?

An authentic Philly cheese steak sandwich is basically a sandwich made on a hoagie roll with smaller, thinner pieces of beefsteak, onions, and cheese. What cheese goes on a Philly cheese steak depends; it can be provolone, American, or Cheez Whiz.

Two of the most famous places to actually buy a Philly cheesesteak sandwich are in Philadelphia (go figure), and they sit directly across from each other, Pat’s King of Steaks and Geno’s Steaks.

Originally a hot dog stall, Pat’s was founded in 1930 by two brothers, Pat and Harry Olivieri. They are the ones who actually invented the famous cheesesteak in 1933.

An ordinary steak sandwich eventually became the cheesesteak and led to the brothers opening a restaurant in place of the hot dog stall.
Ingredient Notes
- Steak – Let’s talk about the best steak to use for Philly cheesesteak. Most people will recommend ribeye for a traditional Philly cheesesteak, but ribeye can be quite expensive. Others may also recommend top round steak. For this recipe, at the recommendation of our butcher, I used a sirloin steak, sliced thinly. Sirloin has just enough fat to give the meat a lot of flavor and to make the meat quite tender when cooked. Two things to look for when buying Philly cheese steak meat… You need to be able to slice it thinly. It also needs to be tender, not tough, and fat is a good thing for both flavor and tenderness.
- Bacon grease, olive oil, or butter – You can use whichever you prefer, but I’ll tell ya, nothing beats the flavor of bacon grease.
- Garlic Cloves – I like to buy already minced garlic in the jar to use when I don’t have fresh garlic on hand.
- Yellow Onion – Sliced onions are an integral part of any cheesesteak sandwich.
- Mushrooms – Fresh portobello mushrooms are delicious in cheesesteak.
- Green Bell Pepper – While not included on an authentic Philly cheesesteak, I just love the flavor that pepper gives to steak.
- Worcestershire Sauce
- Cheese – So opinion varies on what kind of cheese to use for cheese steak. It really is a debate if you research it. The traditional consensus says the best cheese for cheesesteak is either Cheez Whiz or provolone. Some even say American cheese pairs well with the provolone. We tried it with both, and while I love the provolone, the Cheez Whiz won my taste buds over; nothing beats a Philly cheesesteak, Cheese Whiz style. However, it’s up for debate in our house too because a couple of my guys really love the provolone. Confession: I love both together.
- Hoagie Rolls – I recommend a soft hoagie roll, at least 6 inches long. While the hoagie bun completes the ensemble, you can make this recipe more low carb by eating the meat without the bun. Maybe add it to a bed of lettuce or spinach, or pair it with these low carb dinner rolls or keto garlic cheese bread.
Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.
How to Make Philly Cheesesteak

First things first, it’s important to prep the meat.

How to Slice Philly Cheese Steak Meat

Slice against the grain when slicing the sirloin, in order to retain the tenderness of the meat.

Also, be sure to leave the fat on the meat. Fat gives meat flavor, especially during the cooking process.

Slice the meat as thin as possible, slicing it into thin strips for cooking. You’ll need a good knife.
How to Cook Cheese Steak

When you’ve thinly sliced your steak, it’s time to prep the veggies, which include garlic, onion, mushrooms, and a bell pepper. I recommend mincing the garlic and mushrooms, then slicing the onion and bell pepper. Not sure how to slice a pepper? Learn how to cut a bell pepper.
1. Sauté the garlic, onion, mushrooms, and bell pepper in the bacon grease for about 10 minutes, or until the vegetables begin to soften. While I sauté the veggies in bacon grease, you can use olive oil or butter.
1. Remove the vegetables from the skillet and set aside.
2. Add the meat to the skillet, along with the salt, pepper, and Worcestershire sauce. Cook until the meat is almost done but not quite cooked through.
1. When the meat is fully cooked, that’s when you can add the veggies back in with the meat, and let everything simmer until the meat is fully cooked.
TIP: It’s important when you cook the meat that you don’t cook it so long that you dry it out. You want it to be done, but you also want it to be nice and flavorful, as well as moist and tender.
How to Assemble a Cheesesteak Sandwich

While the meat is simmering is a good time to toast the buns in a dab of bacon grease or butter on a griddle or in the oven.
1. Spread a tablespoon or so of mayonnaise in each bun.
2. If you want provolone, put two slices of provolone on before you add the meat.
3. Then add a generous helping of the meat and vegetable mixture.
4. Finally, if you’d rather have Cheez Whiz, top it all off with Cheez Whiz.
Note: If you really wanna go wild, you can have both provolone and Cheez Whiz. No judgment here.

Expert Tips and Recipe FAQ’s

How should I store Philly cheese?
I would only make enough sandwiches to consume at the moment. If you have leftovers, store the meat (in the fridge) separately from the hoagie rolls; that way your rolls don’t get soggy in the fridge.

How do I re-heat Philly cheesesteaks?
When it comes time to re-heat your cheesesteak, heat it in the microwave at 30-second intervals; then toast your roll, if desired, and assemble your sandwich as usual.

More Sandwich Recipes You May Enjoy

Grilled cheese sloppy joes are what’s for dinner or lunch or whatever meal you like. If it’s a wrap you prefer, roast beef lettuce wraps (a Jimmy John’s Unwich copycat) are the bomb.

My friend Kristy at Mommy Hates Cooking has a recipe for slow cooker cheesesteak sandwiches. Swap beef for chicken with these chicken Philly sandwiches from my friend Heather at Sugar Dish Me.

If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Homemade Philly Cheesesteak

How to make the best homemade Philly Cheesesteak, including the best steak, cheese, and hoagie rolls to use. Easy skillet meal for dinner!
Chef's Knife
Cutting Board
Large Skillet
Wooden Spatula
Tongs
2 pounds sirloin steak (sliced thinly)
2 tablespoons bacon grease*
2 cloves garlic (minced)
1 medium yellow onion (sliced)
4 ounces fresh mushrooms (minced)
1 large green bell pepper (sliced)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
1/3 cup mayonnaise
12 slices provolone cheese
3/4 cup Cheez Whiz
6 hoagie rolls*
Thinly slice the steak, slicing against the grain and leaving the fat on the meat for both flavor and tenderness.
Wash and prep the veggies, mincing both the garlic and mushrooms, and slicing the onion and bell pepper.
Sauté the garlic, onion, mushrooms, and bell pepper in the bacon grease for about 10 minutes, or until the vegetables begin to soften.
Remove the vegetables from the skillet and set aside.
Add the meat to the skillet, along with the salt, pepper, and Worcestershire sauce. Cook until the meat is almost done but not quite cooked through.
Add the vegetables back in with the meat, stir, and let simmer until the meat is fully cooked. Be careful that the meat doesn’t cook so long that you dry it out. You want it to be done, but you also want it to be nice and flavorful, as well as moist and tender.
Meanwhile, while the meat is simmering, toast the buns in a dab of bacon grease or butter on a griddle or in the oven.
When the meat and buns are ready, assemble each cheesesteak. Spread a tablespoon or so of mayonnaise in each bun.
If you want provolone cheese, put two slices of provolone on before you add the meat.
Then add a generous helping of the meat and vegetable mixture.
Finally, if you’d rather have Cheez Whiz, top it all off with Cheez Whiz.
And that’s it, they’re ready to serve and enjoy.
*You can use olive oil or butter in place of bacon grease.

*We used smaller hoagie buns, probably 6-inch buns, we found at the store.

What’s the best meat for Philly cheesesteak?

Most people will recommend ribeye for a traditional Philly cheesesteak, but ribeye can be quite expensive. Others recommend top round steak. For this recipe, at the recommendation of our butcher, I used a sirloin steak, sliced thinly. It had just enough fat to give the meat a lot of flavor and to make the meat quite tender when cooked.

Two things to look for when buying Philly cheese steak meat…

You need to be able to slice it thinly.

It needs to be tender, not tough, and fat is a good thing for both flavor and tenderness.

How should I store Philly cheese?

I would only make enough sandwiches to consume at the moment. If you have leftovers, store the meat (in the fridge) separately from the hoagie rolls; that way your rolls don’t get soggy in the fridge.
Burgers & Sandwiches
American
cheese steak recipe, cheesesteak, cheesesteak recipe, homemade Philly cheesesteak, Philly cheese steak, Philly cheese steak sandwich, Philly cheesesteak, Philly cheesesteak sandwich, steak sandwich
January 22, 2019
Easy Heart Shaped Pancakes with Chocolate Chips
How to make fluffy heart shaped pancakes with chocolate chips, using a cookie cutter. Easy, kid-friendly breakfast you can make for any occasion. Perfect for weekends, Valentine’s Day, Mother’s Day, and more!

Valentine’s Day is just around the corner and after that, Mother’s Day, Father’s Day, and all those celebratory family holidays. Chocolate chip heart pancakes and heart shaped buttermilk pancakes are a great way to say “I love you” to the ones you love.

All you need are a few simple ingredients and a heart shaped cookie cutter. Then you can make a small batch of the most festive I love you pancakes ever.

If you love blueberry pancakes, you can make heart shaped blueberry buttermilk pancakes. If you want to make more pancake shapes, strawberry dinosaur shaped pancakes are super fun to make.

Why Make Heart Pancakes?
- Chocolate chip pancakes from scratch are fluffy pancakes full of chocolaty goodness.
- You can make this heart-shaped pancakes recipe for different holidays and occasions; make it into Valentine pancakes for a fun Valentine’s Day breakfast, Mother’s Day pancakes, anniversary pancakes, birthday pancakes… The list could go on.
- They’re yummy and so much fun!
Ingredients and Substitutions Notes

To make this heart pancakes recipe, you’ll need just a few simple ingredients…
- All-Purpose Flour – We use unbleached all-purpose flour. If you want to make these gluten-free, like I do much of the time, use a good gluten-free all-purpose flour (<– my favorite one). You can also sub pancake mix if you want, though do keep in mind, pancake mix usually has all the dry ingredients including flour, baking soda, baking powder, salt, and sugar; so you likely won’t need those extra dry ingredients.
- Baking Soda
- Baking Powder
- Sea Salt – You can use regular table salt, as well.
- Cane Sugar – You can also sub granulated sugar.
- Unsweetened Applesauce – I love that this is an eggless pancake recipe. Instead of eggs, I like to sub in unsweetened applesauce.
- Buttermilk – If you don’t have buttermilk on hand, you can make soured milk, which works just as well. You’ll need white vinegar and milk, about a tablespoon of vinegar for every cup of milk. This recipe calls for 3/4 cup buttermilk, so you’d need to add about 3/4 tablespoon of white vinegar to the milk to sour it. Step 1: To make sure you have the right amount of liquid, add the vinegar into a liquid measuring cup first. Step 2: Then add the milk to the desired level or measurement. Step 3: Stir it and let the milk mixture sit for 5 to 10 minutes. And that’s it! Before you know it, your milk will be perfectly soured just like buttermilk.
- Canola Oil – You can sub butter 1:1, which these days I use more than I do canola oil. Butter just gives a richer flavor.
- Chocolate Chips – Use whichever kind of chocolate chips you like, semi-sweet, milk chocolate, or dark chocolate.
You’ll also need a heart shaped pancake mold, or even simpler, a heart shaped cookie cutter to make your pancakes into the shape of a heart. A metal cookie cutter works best; plastic cookie cutters are a no go on the stove. However, you can use any size heart cookie cutters, even mini heart cutters.

How to Make Heart Shaped Pancakes

Making heart shaped chocolate chip pancakes is super easy.

How to Make Pancake Batter
1. Whisk or sift the flour, baking soda, baking powder, salt, and sugar in a large bowl.
1. Make a depression or well with your spoon in the center of the flour mixture.
2. Add the applesauce, buttermilk, and canola oil to the well.
3. Stir everything together just until moistened. The batter will be quite thick.
4. Then fold in (gently mix in) the chocolate chips.
How to Shape the Pancakes

Shaping the batter into heart shapes happens as you cook the pancakes. You’ll need a heart shaped pancake mold, or even simpler, a heart cookie cutter.
1. Lightly spray a griddle or skillet, as well as the cookie cutter or pancake mold, with cooking spray, and heat on medium-low heat.
2. Place the greased cookie cutter on the hot griddle or hot skillet, and spoon the pancake batter into the cookie cutter, spreading the batter out to the edges with your spoon. You can also use a pancake batter dispenser or squeeze bottle to squeeze the batter onto the griddle.
1. Cook the pancake for about 1 to 2 minutes, and then you can just remove the cutter.
2. Cook the pancake another couple minutes on its first side and flip it using a pancake turner. Allow it to cook on low to medium heat until the edges begin to turn golden brown.
3. As each heart shaped pancake cooks through, place them on a covered baking sheet in a warm spot ’til ready to serve. Then repeat the above steps to cook the rest of the pancakes.
Serve heart pancakes with strawberry jam, strawberry sauce, raspberry sauce, fresh raspberries, fresh strawberries or other fresh berries, whipped cream, pure maple syrup, powdered sugar, and whatever else your heart desires. They’re so yummy!

Expert Tips and Recipe FAQ’s

TIP #1 – Some pancake batters will start to dimple, and that’s when you know to flip the pancakes. However, this pancake batter is pretty thick, so it doesn’t usually dimple for me.

TIP #2 – As you take the pancakes off the griddle, keep them warm by putting them on a cookie sheet or pizza pan in a slightly heated oven.

Won’t the pancake batter just leak out the edges of the cookie cutter?
Shaping pancake can be difficult, but since this pancake batter is a thicker batter, this is not an issue. As long as you leave the cookie cutter on the pancake for 1-2 minutes while it cooks, you should be able to remove the cutter without messing up the heart shape. As you remove the cutter, you can then start a new pancake and so on and so forth.

How should leftover pancakes be stored?
Since these pancakes do have milk in them, I’d err on the side of caution and refrigerate any leftovers in an airtight container.

More Pancake Recipes and Breakfast Ideas
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Heart Shaped Pancakes with Chocolate Chips

How to make fluffy heart shaped pancakes with chocolate chips, using a cookie cutter. Easy, kid-friendly breakfast you can make for any occasion. Perfect for weekends, Valentine's Day, Mother's Day, and more!
Large Mixing Bowl
Heart Shaped Pancake Mold
Heart Cookie Cutter
Griddle
Pancake Batter Dispenser
Pancake Flipper Spatula
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
3/4 teaspoon sea salt
2 tablespoons cane sugar
1/4 cup unsweetened applesauce
3/4 cup buttermilk
3 tablespoons canola oil (or butter)
1 cup mini chocolate chips
Whisk or sift the flour, baking soda, baking powder, salt, and sugar in a large bowl.
Make a depression or well with your spoon in the center of the dry ingredients.
Add the applesauce, buttermilk, and canola oil to the well.
Stir everything together just until moistened. The batter will be quite thick.
Then fold in (gently mix in) the chocolate chips.
Lightly spray a griddle or skillet, as well as the cookie cutter, with cooking spray, and heat on medium low heat.
Place the greased cookie cutter on the griddle, and spoon the pancake batter into the cookie cutter, spreading the batter out to the edges with your spoon.
Cook the pancake for about 1 to 2 minutes, and then you can just remove the cutter.
Cook the pancake another couple minutes and flip it.* Allow it to cook on low to medium heat until the edges begin to turn golden brown.
As each heart shaped pancake cooks through, place them on a covered baking sheet in a warm spot 'til ready to serve.* Then repeat the above steps to cook the rest of the pancakes.
When all your pancakes are cooked, serve them while warm.
*Some pancake batters will start to dimple, and that’s when you know to flip the pancakes. However, this pancake batter is pretty thick, so it doesn’t usually dimple for me.

*As your pancakes get done and you take them off the griddle, keep them warm by putting them on a cookie sheet or pizza pan in a slightly heated oven.

How should leftover pancakes be stored?

Since these pancakes do have milk in them, I’d err on the side of caution and refrigerate any leftovers in an airtight container.

Pancakes, Waffles, & French Toast
American
chocolate chip pancake recipe, chocolate chip pancakes, chocolate chip pancakes from scratch, heart pancakes, heart pancakes recipe, heart shaped pancakes, heart shaped pancakes recipe, i love you pancakes, valentine pancakes
January 18, 2019
Beef Taco Stuffed Peppers
Take Taco Tuesday to a whole ‘nother level with ground beef taco stuffed peppers. Easy, cheesy, healthy, Mexican style dinner recipe!

My family loves ground beef tacos, and we love stuffed peppers. So it pretty much stands to reason we’d combine the two to make Mexican stuffed peppers that are out of this world delicious.

Instead of a taco shell, you fill your pepper with meat, cook it, then top it off with all your favorite taco ingredients, like my favorite peach mango salsa. It’s my favorite stuffed peppers recipe to date.

The best part is… The meat mixture is filled with all kinds of fresh flavors, with ingredients like onion, bell pepper, garlic, and fresh tomatoes.

Also, if you’re looking for another delicious stuffed pepper recipe, I’ve got you covered with sloppy joe stuffed peppers, Philly cheesesteak stuffed bell peppers, cheesy chicken stuffed bell peppers, and chicken and rice stuffed peppers.

DO I NEED TO PRE-COOK THE BELL PEPPERS FOR THIS RECIPE?

The short answer is, you can, but you don’t have to.

Some people choose to blanch or boil their peppers, but I don’t. I prefer to keep things simple, and I love the flavors and slight crispness of the peppers when I just stick them in the oven for about 20 minutes before stuffing.

If you do want to cook them beforehand, The Cookful has a great explanation for how to pre-cook peppers.

HOW TO CUT BELL PEPPERS WHEN MAKING STUFFED BELL PEPPERS

While I usually cut my bell peppers in half, you can go with one of two options when prepping your bell peppers for a stuffed bell pepper recipe…
- Remove the top of the pepper, along with all the pith and seeds that are down inside.
- OR cut the peppers in half and remove all the pith and seeds inside. Just remember not to eat the stem if you leave the stem intact.
Not sure how to cut a pepper? I’ve got you covered with more details on how to cut bell peppers.

DO I HAVE TO USE GROUND BEEF FOR TACO MEAT?

No, you can use ground turkey or ground pork, whichever is your preference.

However, we prefer ground beef, so this recipe for easy stuffed peppers is based around ground beef.

SHOULD I THAW THE MEAT BEFOREHAND?

Again, you can, but you don’t have to.

You can use frozen hamburger meat to make the taco meat for your stuffed peppers, but you may need to sauté your onion, peppers, and garlic in a different skillet so they can be added to the ground beef once it’s thawed.

We actually do this quite often because we forget to get meat out ahead of time, so don’t worry if you’ve forgotten too.

Since taco meat is loose meat and you’re not making actual hamburger patties, it’s a little bit easier to do; though I do recommend thawing if at all possible.

Just put the meat into a skillet with maybe 1/2 cup water, turn the heat on medium, and place a lid on the skillet. This basically steams the meat.

You can add the sautéed onion, pepper, and garlic once the meat has loosened up.

When it’s browned, you’ll need to drain off any excess oil.

TIPS FOR HOW TO MAKE STUFFED PEPPERS, MEXICAN STYLE

I recommend using bacon grease for a li’l added flavor to your meat mixture. But if you don’t have bacon grease, no worries; you can also use butter or olive oil.
- Mince up the garlic, onion, and pepper really well. I like mincing them up so they blend well with the meat and sauce.
- Sautéeing the garlic, onion, and pepper will really soften them up before you add them to the meat mixture.
- Make sure you drain off any excess oil when the meat is browned and ready for the sauce.
- Once you’ve added the sauce ingredients, give it a good stir and let the mixture simmer for a good 2 to 3 minutes.
- Once you’ve spooned the meat mixture into the prepared peppers, just bake them according to the recipe instructions in the recipe card below.
- The meat should reach an internal temperature of at least 160°F with a meat thermometer.
- You may need to cover the peppers with aluminum foil halfway through baking to prevent them from getting too brown on top.
- Once your peppers have cooked through, add all the taco toppings you want, like lettuce, tomatoes, shredded cheese, avocado, sour cream, and green onions.
MORE TACO RECIPES YOU MAY ENJOY

Chicken tacos and fish tacos are two more favorites around our house on Taco Tuesdays. And I absolutely love this cheesy Mexican casserole with bacon, tacos in a bag, taco sloppy joes and Mexican tater tot casserole.

Adriana’s Best Recipes has a delicious recipe for beer battered cauliflower tacos. And This Mama Loves has a very yummy recipe for maple glazed chicken and sweet potato tacos.

KITCHEN TOOLS YOU’LL NEED TO MAKE GROUND BEEF TACO STUFFED PEPPERS:

Skillet – We love using our cast iron skillets and griddle for pretty much everything both at home and while camping; they are very much a part of our camping cooking gear on every trip.

Hamburger Chopper – This handy dandy tool makes it easier to chop up the meat into a much looser mixture.

Wooden Spatula

Ninja Food Chopper Express or Cutting Board and Chef’s Knife

Meat Thermometer

Baking Sheet

Aluminum Foil

3-in-1 Avocado Slicer

BEEF TACO STUFFED PEPPERS RECIPE

If you love this taco stuffed bell pepper recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!

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Beef Taco Stuffed Peppers

Take Taco Tuesday to a whole ‘nother level with ground beef taco stuffed peppers. Easy, cheesy, healthy, Mexican style dinner recipe!
2 tablespoons bacon grease (*)
2 cloves garlic (minced)
1 medium yellow onion (minced)
1 large bell pepper (chopped)
2 pounds ground beef
2 teaspoons lemon juice
2 tablespoons chili powder
2 teaspoons salt
1 teaspoon ground black pepper
2 medium tomatoes (chopped)
5 large bell peppers
Toppings:
3 cups lettuce (shredded or chopped)
2 medium tomatoes
1 1/2 cups cheddar cheese (shredded)
2 whole avocados (peeled, pitted, and sliced)
5 whole green onions (chopped)
1 cup sour cream
Pre-heat the oven to 350°F.
Wash and prepare 5 large bell peppers by either removing the top of the pepper, along with all the pith and seeds that are down inside. Or cut the peppers in half and remove all the pith and seeds inside.
Pre-cook the peppers, empty on a baking sheet in the oven, for about 20 minutes.
Mince the garlic and onion really well, and chop the pepper.
Sauté the garlic, onion, and pepper in a large skillet.
Then add the meat and mix together with the onion mixture, cooking the mixture just until the meat is browned.
Be sure to drain off any excess oil when the meat has finished cooking.
Add the sauce ingredients, including the lemon juice, chili powder, salt, black pepper, and 2 tomatoes.
Let the mixture simmer for about 2 to 3 minutes.
Spoon the sloppy joe mixture into the washed and prepared peppers.
Bake the stuffed peppers on a baking sheet at 350° for about 20 minutes, or until they reach an internal temperature of at least 160°F with a meat thermometer.**
Meanwhile, prepare the toppings, including the lettuce, tomatoes, cheddar cheese, avocados, and green onions.
Once the peppers and meat have cooked through, remove them from the oven, serve while warm, and top with your favorite taco toppings.
*I recommend using bacon grease for the added flavor to the meat mixture. But if you don’t have bacon grease, no worries; you can also use butter or olive oil.

**You may need to cover the peppers halfway through with aluminum foil to prevent them from getting too brown on top.

Dinner Ideas
Tex-Mex
easy stuffed peppers, how to make stuffed peppers, Mexican stuffed peppers, stuffed bell pepper recipe, stuffed bell peppers, stuffed pepper recipe, stuffed peppers, stuffed peppers recipe, taco stuffed peppers
January 17, 2019
Easy Graham Cracker Crust Recipe
How to make a homemade graham cracker crust, an easy recipe that’s perfect for all your favorite desserts, including pie and cheesecake.

It’s pretty easy to buy an already made graham cracker crust. But sometimes you need more than the small graham cracker pie crust you find in the store.

Making a homemade graham cracker crust really isn’t all that difficult. In fact, it’s pretty simple and easy, only requiring 4 simple ingredients.

This graham cracker crust recipe makes a great pie crust or cheesecake crust. With a cheesecake, you need that deeper, somewhat thicker crust, and this one definitely fits the bill.

You can pair this graham cracker crust with yummy desserts like blueberry cream cheese pie, Instant Pot pumpkin spice cheesecake, strawberry swirl cheesecake, or this creamy no bake blueberry dessert. Or switch out the chocolate cookie crust for a graham cracker crust in white chocolate raspberry cheesecake.

WHERE CAN I FIND THE GRAHAM CRACKER CRUST RECIPE?

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious recipe for a graham cracker crust – just scroll down to the bottom, where you’ll find a printable recipe card.

EASY WAYS TO CRUSH GRAHAM CRACKERS

You can crush the graham crackers a couple of ways.

My favorite way is to put them in a Ziploc bag and use a rolling pin to crush them. Just make sure you have all the air out of the bag before attempting to crush the crackers.

Another way is to use a food processor to grind up the crackers. This will give you an even finer mix of graham cracker crumbs.

HOW CAN I MAKE A GLUTEN FREE GRAHAM CRACKER CRUST?

You can make a gluten free graham cracker crust for your desserts by using gluten free graham crackers or gluten free graham crumbs.

TIPS FOR HOW TO MAKE AN EASY GRAHAM CRACKER CRUST

Once you’ve gathered your ingredients, making this crust is a pretty simple process.
- Crush the graham crackers first. You’ll need about 2 packs (or 18 sheets) of graham crackers.
- Mix together the crushed grahams, sugar, brown sugar, and melted butter.
- Spray your pan with cooking spray, and press the mixture into your pan.
- Then bake the graham cracker crust according to the recipe instructions below.
WHY DO I HAVE TO BAKE THE CRUST?

You don’t technically have to bake the crust, but if you don’t, it will be quite soft and crumbly.

Baking a graham cracker crust allows the ingredients to fuse together in such a way that it will hold your dessert well and not fall apart when you take it out of the fridge.

And it only takes about 10 minutes to bake, so it’s super quick and easy.

ALTERNATIVE OPTIONS FOR A GRAHAM CRACKER CRUST

There are a few ways you can switch up a graham cracker crust for cheesecake, pie, and all your favorite desserts.
- Use cookies instead of graham crackers. You can use crisp lemon cookies, butter cookies, chocolate cookies, Golden Oreos, ginger snaps, etc.
- Instead of regular honey graham crackers, try using cinnamon grahams or chocolate graham crackers.
- Depending on the type of dessert you’re making, add spices to your crust mixture, including cinnamon, nutmeg, cloves, ginger, or pumpkin pie spice.
- Add a tiny bit of citrus flavoring to your crust with a bit of lemon zest.
CAN I FREEZE A GRAHAM CRACKER CRUST?

Yes, you can. Just make sure it’s covered well so it doesn’t get freezer burn.

This crust should keep in the freezer for about 3 months.

MORE CRUST RECIPES YOU MAY ENJOY

I really love this chocolate cookie crust I make with my favorite raspberry cheesecake.

And when it comes to pie crust, we’ve got you covered with this pecan nut pie crust, this traditional pie crust recipe, and this easy shortcut no-roll pie crust.

DESSERTS YOU CAN PAIR WITH A GRAHAM CRACKER CRUST

Strawberry Miracle Cheesecake is an easy no bake dessert you can pair with a graham crust.

Make a caramel topped pumpkin cheesecake with this recipe from Mommy Hates Cooking.

Strawberry Jello pie, from Flour on My Fingers, is a quick and easy no bake dessert that pairs perfectly with a graham cracker crust.

KITCHEN TOOLS YOU’LL NEED TO MAKE A GRAHAM CRACKER CRUST:

Baking Pan – In this case, I used a 9-inch springform pan, since I was making a cheesecake.

Gallon Ziploc Bags with Rolling Pin or Food Processor– This makes it easy to crush the graham crackers.

Large Mixing Bowl – You’ll need a bowl for mixing the crushed grahams, sugars, and melted butter together.

GRAHAM CRACKER CRUST RECIPE

If you love this graham cracker crust recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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Easy Graham Cracker Crust Recipe

How to make a homemade graham cracker crust, an easy recipe that’s perfect for all your favorite desserts, including pie and cheesecake.
3 cups graham crackers (*crushed)
1 tablespoon pure cane sugar
1 tablespoon light brown sugar
8 tablespoons salted butter (melted)
Pre-heat the oven to 350°F.
Crush the graham crackers, using a rolling pin and Ziploc bag, or a food processor.
Mix together the graham cracker crumbs, pure cane sugar, and brown sugar.
Add in the melted butter and mix together well.
Spray your pan with cooking spray, and press the mixture into your pan**.
Bake the crust at 350°F for about 10 minutes.
Remove from the oven and allow to cool before filling.
*You’ll need about 2 packs (or 18 sheets) of graham crackers to make 3 cups of graham cracker crumbs.

**This recipe fits a 9-inch springform pan. Adjust, as necessary, for other size pans.

Pies & Pastries
American
cheesecake crust, graham cracker crust, graham cracker crust for cheesecake, graham cracker crust recipe, graham cracker pie crust
January 15, 2019
Classic Tater Tot Casserole Recipe
Tater Tot Casserole – How to make a classic tater tot casserole with ground beef, vegetables, and mushroom soup. Easy delicious dinner recipe you can make ahead and freeze.

Busy nights call for easy dinner ideas, like this deliciously easy tater tot casserole recipe. You can even make it ahead of time and put it in the freezer.

I’ve found the easier the meal on those busy nights, the less tempted I am to go through the fast food lane or order takeout. And tater tot hotdish is so easy to make, requiring very little prep time.

While this hamburger casserole isn’t the lowest carb recipe you can make, it’s still a kid-friendly, quick meal option that will save your sanity.

Not to mention, it’s a tater tot casserole with veggies. So you’ve got everything in one simple casserole dish.

If you love a good casserole, you’ll also love this delicious taco tater tot casserole and sloppy joe casserole with potatoes.

WHERE CAN I FIND THE RECIPE FOR TATER TOT CASSEROLE?

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the tater tot casserole recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

WHAT KIND OF VEGGIES SHOULD I USE IN TATER TOT HOTDISH?

While I prefer to use canned veggies, you can use frozen or fresh, as well, depending on your preference.

Although, do keep in mind that if you choose to use fresh root vegetables, like carrots, you may want to parboil them. Food Fanatic has a great guide for how to parboil.

WHAT KIND OF MEAT SHOULD I USE?

I prefer to use ground beef. But you can also use ground turkey or sausage.

WHAT IF I DON’T LIKE CREAM OF MUSHROOM SOUP?

That’s ok. You can use any creamed soup you want; or even create your own creamy beef broth, using beef bullion and heavy whipping cream (or milk), to add to the casserole.

We’ve also used cream of celery soup, which gives hamburger casserole a really delicious flavor.

CAN I MAKE AHEAD TATER TOT CASSEROLE AND FREEZE IT?

Yes, you can make it ahead and put it in the freezer for later. Just be sure to put it in the fridge in plenty of time to thaw before baking or add a little additional cook time, maybe 20 minutes or so.

You’ll also want to cover it well before freezing, so it doesn’t get freezer burn. If you have a covered casserole dish, that will work well.

You can also make it the day before and put it in the fridge for baking the next day.

TIPS FOR HOW TO MAKE TATER TOT CASSEROLE

Making tater tot casserole is super easy with only a few prep steps.
- Mince the onion and garlic, and then sauté for a few minutes, until they begin to soften.
- Then add in the ground beef and cook until it’s nicely browned.
- Then just layer the ingredients in a greased casserole dish. Start with the green beans, then the mixed veggies, the ground beef, the soup, and finally the tater tots to top it all off.
- And it’s ready to bake, according to the instructions in the recipe card below.
MORE CASSEROLE RECIPES YOU MAY ENJOY:

If you’re looking for a lower carb option, this Instant Pot cauliflower, sausage, and chicken casserole is always a dinnertime hit in our house. We also enjoy this turkey enchilada skillet casserole.

Mommy Hates Cooking has a delicious chili cheese tater tot casserole. A Farmgirl’s Dabbles shares how to make a delicious tater tot hotdish without canned soup.

KITCHEN TOOLS YOU’LL NEED TO MAKE TATER TOT CASSEROLE

Cast Iron Skillet – for browning the ground beef. You could also layer the casserole in a larger cast iron skillet.

Hamburger Chopper – This handy dandy tool makes it easier to chop up the meat into a much looser mixture.

Ninja Food Chopper Express or Cutting Board and Chef’s Knife

Can Strainer – so nifty for straining the liquid out of canned veggies.

Spatula – especially helpful for scooping out and spreading the soup.

Casserole Dish

TATER TOT CASSEROLE RECIPE

If you love this tater tot casserole as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!

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Classic Tater Tot Casserole

How to make a classic tater tot casserole with ground beef, vegetables, and mushroom soup. Easy delicious dinner recipe you can make ahead and freeze.
1 tablespoon bacon grease (*)
1/2 medium yellow onion (minced)
1 clove garlic (minced)
1 pound ground beef
14.5 ounces green beans (**drained)
15 ounces mixed vegetables (**drained)
21 ounces cream of mushroom soup
32 ounces tater tots
Pre-heat the oven to 350°F.
Sauté the minced onion and garlic in the bacon grease until they begin to soften.
Then add the ground beef to the onion/garlic mixture, and cook until it’s browned.
Layer the vegetables in the bottom of a greased casserole dish.
Add a second layer with the browned ground beef over the vegetables.
Spread the soup over the ground beef mixture.
Finally, layer the tater tots on top.
Bake uncovered at 350°F for 40 minutes, or until the tots are a golden brown color.
Remove from the oven and serve while warm.
*You can use bacon grease, butter, or olive oil to cook the onions and garlic.

**While I prefer to use canned veggies, you can use frozen or fresh, as well, depending on your preference. Using fresh root vegetables, like carrots, may require parboiling.

Dinner Ideas
American
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Update: This recipe was originally published in April 2013, but was re-published with bigger photos and more details in January 2019.
January 14, 2019
Best Chocolate Chip Cookies Ever
These are the best chocolate chip cookies from scratch, and my favorite dessert. Easy to make, they’re slightly crispy around the edge, soft and chewy in the middle.

Chocolate chip cookies from scratch are the one dessert I love to make the most. Partly because this is such an easy recipe, but also, there’s just something so delicious about a batch of homemade chewy chocolate chip cookies.

The following recipe is adapted from an old cookbook we received as a wedding gift from Dan’s Gram, one of the best gifts we’ve ever received. It’s the 1st printing 1972 Pennsylvania State Grange Cookbook, and in it are recipes from women and families all over the state of PA, over 1500 recipes to be exact.

Just about every recipe I can remember making from this cookbook has been amazingly delicious. This particular chocolate chip cookie recipe has been our absolute favorite.

If you love oatmeal cookies AND soft chocolate chip cookies, combine them together to make the best oatmeal chocolate chip cookies. Yum!

More cookie recipes you may enjoy include Jello cookies, soft and chewy monster cookies, and Oatmeal Raisin Cookies.

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WHERE CAN I FIND THE CHOCOLATE CHIP COOKIE RECIPE?

If you’d rather skip all of my baking tips, important baking info for this recipe, and similar recipe ideas – and get straight to the deliciously easy chocolate chip cookies recipe – just scroll down to the bottom, where you’ll find a printable recipe card with a longer how-to video.

MAKE A FEW TWEAKS TO YOUR CHOCOLATE CHIP COOKIE RECIPE…
- I substitute unsalted butter (NOT margarine) for shortening. If you use margarine, your cookies will not be the same. You can also use salted butter; sometimes I use homemade salted butter. Just know that you can’t control the amount of salt that goes into your cookies, quite as well, with salted butter.
- You can use light brown or dark brown sugar, but here’s a tip… I highly recommend light brown because it makes a more raised cookie with a slightly crispy edge and soft, chewy middle. Dark brown makes a flatter cookie with a crunchier, chewier texture.
- I use a heaping teaspoon of salt.
- As for chocolate chips… I use a full 12-ounce bag of chocolate chips. The more chocolate, the merrier.
- Lastly, while it’s not required, I prefer to chill the cookie dough for about 2 hours before baking. This makes a very chewy cookie.
TIPS FOR HOW TO MAKE THE BEST CHOCOLATE CHIP COOKIES

Before you get started, gather your ingredients… You’ll need unsalted butter, light brown sugar, pure cane sugar, eggs, vanilla extract, unbleached all-purpose flour, baking soda, salt, and chocolate chips. Nuts are optional.

WHAT KIND OF CHOCOLATE CHIPS SHOULD I USE?

While you can use any kind of chocolate chips you prefer, including milk chocolate chips, I highly recommend semi-sweet chocolate chips.

In fact, this is one recipe where I tend to be brand loyal because I prefer to use Ghirardelli Semi-Sweet Chocolate Chips. They make the best chocolate chip cookies ever.

But as you can see in my longer, how-to video in the recipe card below, I don’t always have them on hand. So whatever you have, whether it’s semi-sweet, your favorite brand, or not… They’ll work just fine.

MAKING EASY CHOCOLATE CHIP COOKIES

Cream together (or mix together) the unsalted butter, brown sugar, and pure cane sugar. Again, I highly recommend light brown sugar. Add the eggs and vanilla extract to your creamed mixture, mixing well.

In a separate mixing bowl, you’ll need to sift the flour, baking soda, and salt together. Mix the sifted dry ingredients into the creamed mixture.

Add the chocolate chips, thoroughly mixing the chocolate chips into the dough.

At this point, nuts are an optional add-in. We’ve used walnuts, but pecans would be delicious too.

Chill the cookie dough for about 2 hours or more.

Using a cookie scoop, drop cookies onto your cookie sheet. Bake at 375° for 10-11 minutes, or until the cookies are lightly golden and done.

When you remove each batch from the oven, remove the cookies from the cookie sheet and allow them to cool on a wire rack.

Serve with a nice tall glass of ice cold milk; or make into ice cream sandwiches with vanilla ice cream or chocolate ice cream.

HOW TO KEEP COOKIES SOFT IN THE COOKIE JAR

When you store cookies, place a piece of bread in the cookie jar with them. This will keep your cookies soft and chewy, especially if they browned a little too much while baking.

LOOKING FOR MORE SCRUMPTIOUS COOKIE RECIPES?

Grab a cookie and enjoy when you bake up a batch of chewy peanut butter cookies. And one of my family’s favorite recipes are my grandma’s famous chocolate gobs.

If you prefer white chocolate in your cookies, Sugar Dish Me has a scrumptious recipe for Marry Me Cookies with white chocolate and macadamia nuts. And if you’re trying to stay on the wagon, Moscato Mom has you covered with these yummy keto chocolate chip cookies.

KITCHEN TOOLS YOU’LL NEED TO MAKE CHOCOLATE CHIP COOKIES

Mixer or Hand Mixer – Your mixer will be your best friend if you love to bake.

Measuring Spoons and Cups – for measuring out your ingredients.

Large Mixing Bowl – You’ll need a bowl if you’re mixing by hand or with a hand mixer. It also comes in handy when sifting.

Sifter – for sifting the dry ingredients together.

Cookie Scoop – I wasn’t sold on my cookie scoop at first; Dan wanted me to use it, but I was used to just using a spoon and my fingers. But he was right… It saves dough, makes a smaller cookie, and lends to a rounder cookie.

Cookie Sheet – Mine comes in handy for so many things, including baking cookies.

Cookie Spatula – for removing the hot cookies from the cookie sheet.

Wire Rack – This allows the cookies to rest and cool before you put them in the cookie jar.

CHOCOLATE CHIP COOKIE RECIPE

If you love this chocolate chip cookie recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!

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Best Chocolate Chip Cookies

Chocolate chip cookies from scratch are my favorite dessert. Easy to make, they’re slightly crispy around the edge, soft and chewy in the middle.
1 cup unsalted butter (softened)
3/4 cup cane sugar
3/4 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt (heaping)
12 ounces semi-sweet chocolate chips
Pre-heat the oven to 375° F.
Cream (or mix together) the softened butter, cane sugar, and brown sugar.
Add the eggs and vanilla extract, mixing well.
In a separate mixing bowl, whisk together the flour, baking soda, and salt.
Mix the dry ingredients into the creamed mixture.
Stir the chocolate chips in by hand, thoroughly mixing the chocolate chips into the cookie dough.
Optional Step: Cover and chill the cookie dough for about 2 hours. This helps make a very chewy cookie.
Using a cookie scoop, drop cookies onto a cookie sheet.
Bake at 375° F for 10-11 minutes, or until the cookies are lightly golden and done.
Remove the cookies from the cookie sheet, and let them cool on a wire rack.
Serve with a nice tall glass of ice cold milk.
Nuts are an optional add-in. We’ve used walnuts, but pecans would be delicious too.

Cookies & Bars, Desserts
American
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January 11, 2019
McDonald’s Egg McMuffin Breakfast Sandwich
McDonald’s Egg McMuffin, made with Canadian bacon, eggs, and cheese, is a delicious homemade breakfast sandwich and easy copycat recipe for busy mornings!

McDonald’s Egg McMuffin is a delicious breakfast sandwich and an easy recipe to make on those busy mornings when you need to fly out the door. Mornings when school and work are calling.

I know… It can be tempting to skip breakfast altogether and just get a move on.

But this recipe makes it easy to enjoy a quick meal or make it ahead, warm it up, and grab it on the go. No need to skip out on the most important meal of the day.

Want sausage instead? Try making this sausage and egg McMuffin instead.

Next to eggs in a basket, ham and cheese egg muffins, and bacon, egg, and cheese breakfast muffins, it’s easily one of my favorite breakfast recipes. I think the melted cheesy goodness is my favorite part.

We usually don’t eat out for breakfast unless we’re on a trip, or Dan and I have gone out for a breakfast date. And why pack everyone up in the car when I can totally throw this sandwich together at home?

Homemade is everything. All you need are a few ingredients to make a quick, simple breakfast the whole family will enjoy.

WHERE CAN I FIND THE RECIPE FOR MCDONALD’S EGG MCMUFFIN?

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to this delicious Egg McMuffin recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

CAN I MAKE AHEAD AND FREEZE A BATCH OF EGG MCMUFFIN SANDWICHES?

Yes, you can. You can make these while doing meal prep for the week and put them in the freezer, then re-heat later on.

The only thing I’d mention is to make sure you have something airtight to store them in, such as an airtight container or freezer bags.

TIPS FOR MAKING THE MOST AWESOME EGG MCMUFFIN

Gather your ingredients… You’ll need English muffins, salted butter, American cheese, eggs, and Canadian bacon.
- To get the round shape of the eggs, you can use a round egg mold.
- We fry our eggs up in just a little bit of bacon grease on a round iron griddle. You can use butter in place of bacon grease if you don’t have any.
- Before compiling your sandwiches, place the cheese laden English muffins on a cookie sheet and into the oven, and allow the cheese to just slightly melt; it will only take about 3 to 5 minutes.
ALTERNATIVE RECIPE OPTIONS FOR YOUR EGG MCMUFFIN

There are a few things you could do a bit differently, to make this sandwich suit your tastes even more.
- Use bacon or sausage instead of Canadian bacon.
- Make this sandwich using egg whites instead of 2 whole eggs.
- Scramble your eggs instead of frying them.
- Do you need the round egg mold? Not if you don’t care whether or not your egg is round… We usually make ours without one, so totally not necessary.
- Substitute a different kind of cheese, like cheddar, Swiss cheese, etc. The sky’s the limit when it comes to cheese.
- Instead of English muffins, make this same recipe using bread thins, bagels, toast, or biscuits.
- Add a dollop of salsa for a li’l kick.
HUNGRY FOR MORE BREAKFAST SANDWICH RECIPES?

We love making this easy omelet breakfast muffin when we’re at home and these bacon, egg, and cheese breakfast burritos when we’re camping. If you don’t want the bread, you can easily make a batch of delicious sausage egg muffins.

Oh my word, Sugar Dish Me’s recipe for cheesy hash brown breakfast sliders looks so delicious! And Whatever You Do has a yummy recipe for a bacon spinach breakfast sandwich.

KITCHEN TOOLS YOU’LL NEED TO MAKE AN EGG MCMUFFIN

Round Egg Mold – It allows you to make perfectly round eggs, pancakes, etc.

Round Iron Griddle – Comes in so handy for so many things, even grilled cheese.

Flipper Spatula – A kitchen staple for flipping eggs, burgers, grilled cheese, etc.

Bread Slicing Knife – for slicing the English muffins in half.

Toaster – for toasting the English muffins before making the sandwiches. Or you could just do all the toasting and melting of cheese in a toaster oven.

Cookie Sheet – This’ll come in handy when it’s time to bake the English muffins and melt the cheese.

MCDONALD’S EGG MCMUFFIN BREAKFAST SANDWICH RECIPE

If you love this Egg McMuffin recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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McDonald’s Egg McMuffin Breakfast Sandwich

McDonald’s Egg McMuffin, made with Canadian bacon, eggs, and cheese, is a delicious homemade breakfast sandwich and easy copycat recipe for busy mornings!
6 English muffins
8 tablespoons salted butter
12 slices American cheese
12 large eggs
6 slices Canadian bacon
Pre-heat the oven to 300°F.
Fry the eggs, ’til they’re well done, using a round egg mold if you really want a round egg.*
Warm the sliced Canadian bacon by frying it on the griddle, as well.
Slice the English muffins in half, and toast them in a toaster.
Spread a thin layer of butter on each toasted English muffin half.
Add a slice of cheese to the bottom half of each English muffin.
Place the English muffins on a cookie sheet and into the oven, and allow the cheese to just slightly melt; it will only take about 3 to 5 minutes.
Remove the English muffins from the oven and begin layering… You’ll add an egg to the cheese covered bottom, add another slice of cheese on top of that egg, add a second egg, and then a slice of Canadian bacon, followed by the English muffin top.
Serve while warm and enjoy!
*We fry our eggs in just a little bit of butter (or bacon grease) on a round iron griddle.

Breakfast & Brunch
American
breakfast sandwich, breakfast sandwich recipes, copycat recipes, Egg McMuffin, McDonald’s Egg McMuffin, McMuffin
January 10, 2019
Oven Roasted Pork Roast Recipe
Pork Roast Recipe – Deliciously easy pork roast recipe with vegetables and gravy, perfect for dinner tonight. How to cook a pork roast with simple seasoning in the oven.

My house is full of meat eaters. They love their meat, so I try to occasionally add a roast to our weekly menu, or baked chicken drumsticks.

A good pork roast recipe can stretch to more than just one meal, especially if you’re careful about portion sizes. That means leftover pork for the win when it comes to more dinnertime meals (or leftovers for lunch).

Not only that, but a pork roast with vegetables can mean a one pot meal. I love cooking pork roast in the Crock Pot because it’s an easy meal I can set and forget.

It’s also delicious with a good side of mashed potatoes or green beans or even a colorful salad. I’ll also share with you how to make a simple gravy to go with your roast.

Did you know pork roast is a traditional Easter food for many families?

If you love this pork roast in oven, you may also enjoy our recipes for roasted pork tenderloin and maple pork chops with apples and onions.

WHERE CAN I FIND THE RECIPE FOR PORK ROAST?

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the pork roast recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

TIPS FOR HOW TO COOK A PORK ROAST

This recipe is pretty simple. I use chicken broth, a yellow onion, and garlic for simple seasoning and flavoring.
- Your first step is to sear the roast in a Dutch oven. You want to brown all sides of your roast, and this usually takes about 10 minutes or so to do.
- Once it’s seared, you can add all of the prepared vegetables into the pan all around the meat. We like to add potatoes, carrots, onion, and garlic.
- Then just bake the roast until it’s fully cooked.
I didn’t find it necessary with this roast because we cover it while cooking so it steams. But, depending on the size of your roast, you may want to parboil potatoes and veggies just a bit, so they get completely cooked in the amount of time they’ll cook with the meat.

You can also make a simple pork gravy with some of the leftover pork broth (instructions included in the recipe below).

PORK ROAST COOKING TIME

How long to cook pork roast really depends on a number of factors, including both your oven and the size of your roast.

We cooked ours for close to an hour or more, or until it came to temp.

SPEAKING OF PORK TEMPERATURE…

You want to make sure that it reaches the recommended internal temperature for pork, which is 145 to 160°F. We prefer not to mess around with pork and always let it come to temp before eating.

Use a meat thermometer to check the temperature of your roast before removing it from the oven.

MORE PORK RECIPES YOU’LL ENJOY:

We love making these sweet chili baby back ribs in our Instant Pot. Pineapple honey glazed ham is one of our go to ham recipes for special occasions and holidays.

Sidetracked Sarah has a delicious recipe for a slow cooker honey parmesan pork roast. And It Is a Keeper has a wonderful recipe for slow cooker garlic balsamic pork roast.

KITCHEN TOOLS YOU’LL NEED TO MAKE OVEN ROASTED PORK ROAST

Dutch Oven – You can sear and bake all in one pan, making cleanup easier too.

Tongs or Turning Fork

Meat Thermometer

Cute Pot Holders – Ok, so they don’t have to be cute, but it certainly doesn’t hurt anything.

Whisk

Spatula

PORK ROAST RECIPE

If you love this pork roast as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!

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Oven Roasted Pork Roast Recipe

Deliciously easy pork roast recipe with vegetables and gravy, perfect for dinner tonight. How to cook a pork roast with simple seasoning in the oven.
Pork Roast:
1 tablespoon bacon grease
4 1/12 pounds pork roast (*)
2 cups chicken broth
1 medium yellow onion (sliced)
4 cloves garlic (minced)
5 medium potatoes (chopped or chunked)
5 medium carrots (peeled and chopped)
Pork Gravy:
1 cup pork broth
1/2 cup unbleached all-purpose flour
1 1/2 cups water
1 tablespoon salt
1 teaspoon ground black pepper
Pre-heat the oven to 350°F.
Add bacon grease to the heated Dutch oven.
Sear the roast in the Dutch oven, being sure to brown all sides. This may take about 10 minutes or so.
Pour the chicken broth over the roast.
Add the sliced onion, minced garlic, potatoes, and carrots all around the roast.
Cover and bake at 350°F for about an hour, or until it reaches an internal temperature between 145° to 160°F.
Once your roast and vegetables are fully cooked, you can make a simple gravy. You can make it right in the same pan after removing the contents, or in a different skillet.
Whisk together the pork broth and flour over low to medium heat.
Then add water, salt, and pepper to the broth mixture, and constantly stir until the gravy starts to thicken.
Once the gravy has thickened enough to form a gravy, it’s ready to eat.
Pair the gravy with the pork roast and vegetables.
*This roast was a bone in pork roast.

Pork Recipes
American
cooking pork roast, how to cook a pork roast, pork recipes, pork roast, pork roast in oven, pork roast recipe, pork roast with vegetables
January 8, 2019
Peaches and Cream Instant Pot Oatmeal Recipe
Make ahead a large batch recipe for peaches and cream Instant Pot oatmeal, and start mornings with a family favorite, kid approved homemade breakfast!

Instant Pot oatmeal makes a great breakfast, lunch, or even snack idea. As a teen, I had a thing for Instant Oatmeal, more specifically, Peaches and Cream Oatmeal and strawberries and cream oatmeal. I absolutely loved it.

Now I can just make it myself, giving me the freedom to add less sugar and make it a bit more healthy than those instant packs probably are. My family prefer steel cut or old fashioned oats, and to be honest, I prefer to keep things simple too, especially when it comes to the food we eat.

My guys like this particular oatmeal recipe because it’s not too sweet. Not gonna lie, I’m the sweet tooth in the family, but they definitely keep me in check and make me re-think certain recipes and how much sugar I’m adding.

Looking for more Instant Pot breakfast ideas? You’ll love maple brown sugar oatmeal.

WHERE CAN I FIND THE RECIPE FOR PEACHES AND CREAM OATMEAL?

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious peaches and cream oatmeal recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

NOT SURE HOW TO USE YOUR INSTANT POT PRESSURE COOKER?

Learn how to quickly use your Instant Pot with our Instant Pot Quick Start Guide, filled with practical tips, Instant Pot recipes, accessory ideas, and more!

SHOULD I USE STEEL CUT OATS, QUICK OATS OR OLD FASHIONED OATS FOR INSTANT POT OATMEAL?

For this recipe, I use old fashioned or rolled oats. However you can use steel cut oats; you just may need to increase the cooking time by a minute or two, since steel cut oats can take longer to cook.

The nice thing is, with the pressure cooker, things cook more quickly.

The Kitchn has a great article explaining the difference between steel-cut, rolled, and instant oats.

SHOULD I USE FRESH OR FROZEN PEACHES?

I’ve used both fresh and frozen peaches, and they work equally well. If you’re in a hurry, though, I highly recommend frozen peaches.

You can also use canned peaches, but be sure to drain the liquid before adding them to the oatmeal.

TIPS FOR HOW TO MAKE OATMEAL IN THE INSTANT POT

This oatmeal recipe literally just takes throwing all your ingredients into the Instant Pot and setting it to cook. It’s so easy, but here are a few tips that may help you along the way.

TIPS TO KEEP YOUR OATMEAL FROM SCORCHING

Some people say not to use milk because it can scorch on the bottom of the pan. While it’s left a bottom film that kinda clings to the pot, it’s never burned or tasted burnt.

Also, you may be able to avoid scorching with the following methods:
- Use all water and no dairy.
- Substitute another kind of dairy product (like almond milk).
- If you find you just can’t make it without it scorching, reduce the cook time by a minute or two.
- Throw everything in, adding the milk last, and don’t stir. Just cook it.
MY FAVORITE TIPS FOR COOKING OATMEAL IN THE INSTANT POT
- I use half water/half milk for a more creamy texture to our oatmeal.
- I also like to add cinnamon because I love the combination of peaches and cinnamon, especially when I make peach cobbler… So good!
- When you go to serve the oatmeal, you can have things like sugar, brown sugar, cream or milk, and maybe even extra fruit handy for anyone who wants it. I’ve always added cream or milk with a little sugar to my oatmeal after it’s cooked.
MORE OATMEAL RECIPES YOU MAY ENJOY

I love baking, and I love these oatmeal raisin cookies that remind me of my grandma. When I don’t want raisins, oatmeal chocolate chip cookies will do.

One of our favorite dinnertime meals is this easy meatloaf recipe, made with old fashioned rolled oats. Mmmm, it’s so delicious!

Sugar Dish Me has a deliciously yummy recipe for apple cinnamon stovetop oatmeal. And Crazy Adventures in Parenting has a decadent recipe for chocolate peanut butter banana overnight oats.

KITCHEN TOOLS YOU’LL NEED TO MAKE INSTANT POT OATMEAL

Instant Pot – We used our 6-quart Instant Pot.

Liquid Measuring Cup

Ninja Food Chopper Express or Cutting Board and Chef’s Knife – if you’re cutting up fresh peaches or even if you want to cut up the frozen peaches.

Wooden Spoon

Fun Cereal Bowls

PEACHES AND CREAM INSTANT POT OATMEAL RECIPE

If you love this peach oatmeal recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!

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Peaches and Cream Instant Pot Oatmeal

Make ahead a large batch recipe for peaches and cream Instant Pot oatmeal, and start mornings with a family favorite, kid approved homemade breakfast!
4 cups rolled oats (*)
3 1/2 cups water
3 1/2 cups whole milk
1 teaspoon salt
1 teaspoon ground cinnamon
1/3 cup pure cane sugar
2 cups peaches (**)
Start by prepping your peaches; this will depend on whether you’re using fresh or frozen.***
Add all the ingredients to the Instant Pot, stirring the mixture together.
Pop the lid on your Instant Pot.
Set the Instant Pot on Multigrain for 6 minutes, and let it cook and naturally release.
When the oatmeal has finished cooking, serve it with sugar, brown sugar, milk, cream, and extra sliced peaches. Enjoy!
*We use old fashioned rolled oats for this recipe. If you prefer to use steel cut oats, you may need to increase the cooking time by a minute or two.

**You can use fresh, frozen, or canned peaches.

***If using fresh, you’ll need to wash, peel, and chop or slice the peaches. If using frozen, you can put them in whole or chop them; they can easily be chopped up, even with a wooden spoon, after cooking. If using canned peaches, drain the liquid before adding them to the pot.

Breakfast & Brunch
American
how to make oatmeal, Instant Pot oatmeal, oatmeal, oatmeal recipe, oats, peaches and cream, peaches and cream oatmeal
January 3, 2019
Buttermilk Oatmeal Cookies with Chocolate Chips
Mix up a batch of buttermilk oatmeal cookies with chocolate chips. Quick and easy cookie recipe that makes perfectly soft and chewy cookies. Simple ingredients and easy dessert you can make in a jiffy.

My oldest loves it when I make my grandma’s oatmeal raisin cookies recipe. But sometimes I like to switch things up and add chocolate chips instead of raisins, making the most scrumptious oatmeal chocolate chip cookies.

Oatmeal buttermilk cookies are a little bit soft, a little bit chewy; and they’re made with simple ingredients like buttermilk (I’ll show you how to make your own), brown sugar, and old-fashioned oats.

Why Make This Oatmeal Chocolate Chip Cookie Recipe?
- You can make oatmeal cookies just because… Or rather, for an occasion, like a party with friends or family gatherings.
- I love baking old-fashioned oatmeal cookies with buttermilk because they’re such an easy dessert to make.
- They’re the best oatmeal chocolate chip cookies to make for a bake sale or concession stand. My favorite easy cookie recipes also include chocolate chip cookies and chewy peanut butter cookies.
- Chocolate chip oatmeal cookies make a very yummy after school snack.
- If you want, you can even swap out chocolate chips for raisins. We’ll talk about more swaps as you keep reading.
Ingredients and Substitutions Notes

You’ll need a few simple ingredients to make buttermilk oatmeal chocolate chip cookies…
- Unsalted Butter – Soften the butter to room temperature before you start. If you’re like me and you forget to get it out, just pop it in the microwave and soften it up a bit. You can also use salted butter; but it’s easier to control the amount of salt in your cookies by using unsalted. Keep in mind if you use margarine, it will change the texture of the finished cookies, and they may not turn out as expected.
- Light Brown Sugar – While you can use dark brown sugar, just keep in mind it’ll produce a flatter, thinner, crunchier, cookie with a chewy texture. Light brown sugar makes a more raised cookie with a slightly crispy edge and soft, chewy middle.
- Cane Sugar – You can also sub granulated sugar; I just prefer to use pure cane sugar.
- Large Eggs
- Vanilla Extract
- Buttermilk – If you don’t have buttermilk on hand, my momma taught me this trick to make buttermilk or soured milk, and it works just fine for these cookies. You’ll need white vinegar and milk, about a tablespoon of vinegar for every cup of milk. This recipe calls for 1/4 cup milk, so you’d need to add about 1/4 to 1/2 tablespoon of white vinegar to the milk to sour it. Step 1: To make sure you have the right amount of liquid, add the vinegar into a liquid measuring cup first. Step 2: Then add the milk to the desired level or measurement. Step 3: Stir it and let sit for 5 to 10 minutes. And that’s it! Before you know it, your milk will be perfectly soured just like buttermilk.
- Baking Soda
- All-Purpose Flour – It’s best to use a good unbleached all-purpose flour. If you want to make gluten-free buttermilk oatmeal cookies, use a good gluten-free flour (<< this one’s the best); of course, always check your other ingredients to make sure they’re truly gluten-free.
- Sea Salt – You can use regular table salt, but I really prefer the flavor of Redmond Sea Salt.
- Ground Cinnamon
- Rolled Oats – or old-fashioned oats. You can also use quick oats, but I love how thick and chewy these cookies turn out with old-fashioned rolled oats. Quick oats can make cookies softer and more cake-like. Baking Bites has a great article about regular vs. quick cooking oatmeal for baking. And The Kitchn has another great article explaining the difference between steel-cut, rolled, and instant oats.
- Semi-Sweet Chocolate Chips – Of course, you can always swap chocolate chips for raisins. If you opt for chocolate chips, be sure and use the full bag of chocolate chips. Of course, you’re going to sneak a few, but don’t skimp on the chocolate. It’s one of those “the more, the merrier” scenarios.
How to Make Buttermilk Oatmeal Cookies with Chocolate Chips

Buttermilk oatmeal chocolate chip cookies are such easy oatmeal cookies to make. You basically have to mix up the dough, scoop it onto a cookie sheet, and bake.

Before you get started, pre-heat the oven to 350° F, and prep a baking sheet, though there’s no need to grease it.

How to Mix up the Cookie Dough and Bake It
1. In a large bowl with a hand mixer or in the bowl of an electric mixer, cream (or mix) together the butter, brown sugar, and cane sugar.
2. Add the eggs and vanilla extract to the butter mixture, and mix well.
3. Stir the baking soda into your buttermilk (or sour milk) and set aside.
4. In a separate medium bowl, whisk together the dry ingredients, including the flour, salt, and ground cinnamon.
5. Mix the dry ingredients into the creamed mixture, alternating with the buttermilk.
6. Fold in the oatmeal and chocolate chips, mixing them into the dough.
1. Using a cookie scoop, drop dough balls onto the prepared cookie sheet. As you scoop the cookies onto the cookie sheet, press them down just a bit; you can do this with the flat bottom of a glass.
1. Bake at 350° F for 12 to 15 minutes, or until the cookies turn a nice golden brown.
2. When you remove each batch from the oven, remove the cookies from the cookie sheet and allow them to cool on a cooling rack or wire rack.
Warm chewy oatmeal cookies fresh from the oven are the absolute best, especially when you serve them up with a tall glass of ice cold milk. Yum!

Expert Tips and Recipe FAQ’s

Do you need to chill the dough before baking?
There’s really no need to chill the dough, though you can if you want. It *could* lend to an even chewier cookie.

How should oatmeal cookies be stored?
Just store then in an airtight container or cookie jar on the kitchen counter.

Can you freeze buttermilk oatmeal cookies?
Yes, you can. In fact, you can freeze oatmeal cookie dough in an airtight container; or you can freeze the baked cookies, also in an airtight container to help prevent freezer burn. Both should keep up to 3 months in the freezer.

Why are my homemade oatmeal cookies hard?
They’re probably over baked. You might bake for less time, as they’ll continue to bake the longer they sit on the cookie sheet, even after removing from the oven.

More Cookies Recipes to Enjoy

If you love this oatmeal chocolate chip cookie recipe, you’ll love these recipes too…

One of my all time favorite recipes is an old recipe my family has made for years, Grandma’s chocolate sandwich cookies. Another oatmeal cookie favorite that’s also full of chocolatey goodness, is this recipe for chewy monster cookies.

Dinner Then Dessert has a delicious recipe for super chewy oatmeal raisin M&M cookies. And Lil’ Luna has an old fashioned recipe for iced oatmeal cookies.

I’m getting hungry just thinking about fresh baked cookies.

If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Buttermilk Oatmeal Cookies

How to make the best oatmeal chocolate chip cookies. Made with old fashioned oats, they’re a little soft, a little chewy, and full of chocolatey goodness.
Liquid Measuring Cup
Mixer
Cookie Scoop
Cookie Sheet
1 cup unsalted butter (softened)
3/4 cup light brown sugar
1/2 cup cane sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup buttermilk (*)
1 teaspoon baking soda
2 cups all-purpose flour
1 teaspoon sea salt
1 teaspoon ground cinnamon
3 cups old-fashioned oats
12 ounces semi-sweet chocolate chips
Pre-heat the oven to 350°F.
In a large bowl, cream (or mix) together the butter, brown sugar, and cane sugar.
Add the eggs and vanilla extract to your mixture, and mix well.
Stir the baking soda into your buttermilk (or sour milk) and set aside.
In a separate bowl, whisk together the dry ingredients, including the flour, salt, and ground cinnamon.
Mix the dry ingredients into the creamed mixture, alternating with the buttermilk.
Fold in the oatmeal and chocolate chips, mixing them into the dough.
Using a cookie scoop, drop cookies onto your cookie sheet, pressing/patting the cookies somewhat flat with the flat bottom of a glass.
Bake for 12 to 15 minutes, or until the cookies turn a nice golden brown.
When you remove each batch from the oven, remove the cookies from the cookie sheet and allow them to cool on a wire rack.
Serve with a nice tall glass of ice cold milk.
*You can make buttermilk (or sour milk) by mixing together about 1/4 to 1/2 tablespoon of vinegar with the 1/4 cup of milk. To make sure I have the right amount of liquid, I’ll usually pour my vinegar into the measuring cup first; then add the milk to my desired level or measurement.

Cookies & Bars
American
easy oatmeal cookies, oatmeal chocolate chip cookie recipe, oatmeal chocolate chip cookies, oatmeal cookie recipe, oatmeal cookies
December 21, 2018
Harry Potter Butterbeer Pancakes from Scratch
How to make fluffy butterbeer pancakes your Harry Potter fan will love. Easy butterscotch pancakes recipe with no eggs, perfect for a breakfast or brunch surprise!

If you’ve read the Harry Potter books or watched the movies, you know that butterbeer is a special drink. I’ve had a lot of fun coming up with an actual butterbeer recipe, as well as a recipe for butterbeer buttercream frosting.

My boys love cooking pancakes on weekends and special occasions, so a nice batch of butterbeer pancakes from scratch seemed the next logical step.

This is a butterbeer pancake recipe without eggs; instead I substitute applesauce. I also use buttermilk, which I’ll show you how to make as you read further.

Harry Potter pancakes are perfect for breakfast, brunch, and holiday mornings. The best part about butterscotch pancakes is that anyone can make them because they’re pretty easy to make.

If you love Harry Potter food, you may want to check out our Polyjuice Potion punch, as well!

What Is Butterbeer and What Does It Taste Like?

Most Harry Potter fans have a pretty good idea what butterbeer tastes like. You’ve probably either had a glass at the Wizarding World of Harry Potter at Universal Orlando, or you’ve made a recipe.

For those that haven’t…

Butterbeer is a buttery, butterscotch sweet drink, with a hint of caramel, that’s served hot or cold. It’s described as a “less-sickly butterscotch” and even has a little bit of fizz to it.

Fandom explains exactly what butterbeer is, where it came from, and what it’s all about.

Ingredients and Substitutions Notes

You’ll need to gather a few simple ingredients to make these butterbeer butterscotch pancakes…
- All-Purpose Flour – You can also make these pancakes gluten-free by using a good gluten-free all-purpose flour.
- Baking Soda and Baking Powder – Both of these ingredients will help achieve a very fluffy pancake.
- Sea Salt – I love using Redmond’s Fine Sea Salt for best flavor.
- Cane Sugar – You can also use granulated sugar.
- Unsweetened Applesauce – I actually use this in place of eggs. If you prefer to use eggs, you can substitute 1 egg.
- Buttermilk – This will also help with the leavenin process, meaning it will help you achieve a plate full of soft, fluffy pancakes. We almost never buy buttermilk. We just never use it because I know I can make my own soured milk for cooking and baking. My mom taught me this little trick when I was younger. Just add about a tablespoon of distilled white vinegar for every 1 cup of milk. Stir and let sit for 5 to 10 minutes. And that’s it! You’ve got buttermilk, or sour milk, for your recipe.
- Canola Oil – You can also sub liquid coconut oil or butter.
- Cream Soda
- Extracts – You’ll need vanilla extract, butter extract, and caramel extract.
- Butterscotch Syrup or Topping – Just look for butterscotch ice cream topping. You’ll use just a hint of butterscotch syrup.
How to Make Butterbeer Pancakes from Scratch

Making Harry Potter butterbeer pancakes is super easy. But first you have to learn how to make pancake batter.
How to Mix Butterscotch Pancake Batter
Whisk your dry ingredients in a large bowl.
1. Make a depression or well right in the center of the dry ingredients in the bowl.
2. Then add the wet ingredients, including the applesauce, buttermilk, canola oil, cream soda, vanilla extract, butter extract, caramel extract, and butterscotch topping to the well.
3. Mix everything together just until it’s blended; try not to over mix.
How to Cook the Pancakes

You’ll need a griddle or skillet for cooking pancakes. You can also use an electric griddle.
1. Spray the griddle with cooking spray. My mom used to use oil for cooking instead of cooking spray, or you could probably use butter.
2. Spoon pancake batter onto the griddle into a circular shape until you have the size you prefer for your pancake.
3. Allow it to cook on low to medium heat until the edges start to turn a golden brown color.
1. Then just flip the pancakes and cook the other side until it turns the same golden brown color.
When your pancakes are all cooked, stack them up.

Then serve them with whipped cream, maple syrup, and butterscotch topping. Yum!

Expert Tips

TIP #1 – Some pancake batters will start to dimple, and that’s when you know to flip the pancakes. However, this pancake batter is pretty thick, so it doesn’t usually dimple for me.

TIP #2 – As your pancakes get done and you take them off the griddle, keep them warm by putting them on a cookie sheet or pizza pan in a slightly heated oven.

More Pancake Recipes You May Enjoy

My favorite pancakes are blueberry buttermilk pancakes, filled to the gills with all the blueberry goodness. Of course, I love a yummy batch of chocolate chip pancakes and apple cinnamon pancakes.

My boys love when I make dinosaur shaped strawberry buttermilk pancakes or heart shaped buttermilk pancakes.

Mommy Hates Cooking has a wonderful recipe for gluten free bananas foster pancakes. And Moscato Mom has a delicious recipe for healthy banana nut pancakes.

If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Butterbeer Pancakes

How to make fluffy butterbeer pancakes your Harry Potter fan will love. Easy butterscotch pancakes recipe with no eggs, perfect for a breakfast or brunch surprise!
Whisk
Batter Bowl
Pancake Batter Dispenser
Griddle
Pancake Turner
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons cane sugar
1/4 cup unsweetened applesauce
1/2 cup buttermilk
3 tablespoons canola oil
1/4 cup cream soda
1/2 teaspoon vanilla extract
1/4 teaspoon butter extract
1/8 teaspoon caramel extract
1 teaspoon butterscotch topping
Whisk the flour, baking soda, baking powder, salt, and sugar in a batter bowl or mixing bowl.
Make a depression or well with your spoon in the center of the dry ingredients in the bowl.
Add the applesauce, buttermilk, canola oil, cream soda, vanilla extract, butter extract, caramel extract, and butterscotch topping to the well.
Stir everything together just until moistened. The batter will be quite thick.
Lightly spray a griddle with cooking spray, and heat to a moderate temperature over low heat on the stove.
Spoon pancake batter onto the griddle in circular shapes until you have the size you prefer for your pancakes.
Allow them to cook over low to medium heat until the edges begin to turn a golden color.
Then just flip the pancakes and cook the other side until it turns the same golden color and the pancake is cooked through.
When your pancakes are done, serve them with whipped cream, maple syrup, and butterscotch topping.
Tip: As your pancakes get done and you take them off the griddle, keep them warm by putting them on a cookie sheet or pizza pan in a slightly heated oven.

Breakfast & Brunch, Pancakes, Waffles, & French Toast
American
butterbeer pancakes, Harry Potter, Harry Potter food, pancake recipe, pancake recipe without eggs, pancakes, pancakes from scratch
December 20, 2018
Simple and Delicious Roasted Pork Tenderloin
Pork Tenderloin – How to cook pork tenderloin, roasted to a juicy perfection in the oven. Easy recipe for a delicious dinner with simple seasonings and potatoes.

Growing up in a meat and potatoes household, I have a love relationship with meat and potatoes, even though we don’t always eat the second part of that equation. My guys love meat too, so we occasionally gravitate toward pork for dinner.

Pork tenderloin is the best of both worlds because it’s super easy to make and doesn’t take quite as long to make as our more typical slow cooker pork roast. It’s also delicious with a good side of mashed potatoes, green beans, fried rice with pork or even a colorful salad. Sometimes I even top it off with a fresh batch of mango peach salsa or regular fruit salsa.

Who doesn’t love an easy dinner the whole family will eat? And it’s healthy to boot. Kind of like these family favorite baked chicken drumsticks!

Oven roasted pork tenderloin usually takes less than half an hour to bake. There’s hardly any prep time either.

It’s the perfect solution if you’re wondering what to make for and everyday dinner or even a big family dinner on Easter.

If you love this tenderloin recipe, you may also enjoy our oven roasted pork roast recipe and maple pork chops with apples and onions.

WHERE CAN I FIND THE RECIPE FOR PORK TENDERLOIN?

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the pork tenderloin recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

FIRST, LET’S TALK ABOUT THE DIFFERENCE BETWEEN PORK LOIN AND PORK TENDERLOIN

Because yep, there is a difference. Don’t feel bad if you didn’t know, because I didn’t realize it either; I thought they were one and the same.

I share this with you because I want to make sure you get the right cut of meat for this recipe.

As it happens, pork loin is speaking about more of a pork roast, while pork tenderloin is more of a boneless filet. Pork tenderloin is that longer, thinner piece of pork that almost looks like a long roll.

The Kitchn actually has a really helpful explanation for the difference between pork loin and pork tenderloin.

TIPS FOR HOW TO COOK PORK TENDERLOIN

This pork tenderloin recipe is really simple, and we actually only use a couple of seasonings that you likely already have in your kitchen.
- Your first step is to dry the pork tenderloin with a paper towel. It’ll likely have a little bit of water in the package with it, so just pat it dry.
- Then rub it down with the olive oil.
- Sprinkle the salt and pepper over the entire pork tenderloin, and rub it in well.
- Sear the meat in a large skillet (preferably a skillet you can also bake it in), being sure to turn it so that both sides slightly brown.
And now you’re ready to roast it.

Note: You’ll want to parboil potatoes and veggies just a bit, so they get completely cooked in the short amount of time they’ll cook with the meat.

PORK TENDERLOIN COOKING TIME

How long to cook pork tenderloin really depends on a number of factors, including both your oven and the size of your tenderloin.

We cooked ours for about 25 to 30 minutes.

You want to make sure that it reaches the recommended internal temperature for pork, which is 145 to 160°F. We prefer not to mess around with pork and always let it come to temp before eating.

MORE PORK RECIPES YOU’LL ENJOY:

We love making these sweet chili baby back ribs in our Instant Pot. Pineapple honey glazed ham is one of our go to ham recipes for special occasions and holidays.

Make a slow cooker apple cider pork loin with this recipe from Mommy Hates Cooking. Mmmm, this recipe for a Maple and Brown Sugar Pork Tenderloin in the Slow Cooker, from Sidetracked Sarah, looks so delicious.

KITCHEN TOOLS YOU’LL NEED TO MAKE ROASTED PORK TENDERLOIN

Large Cast Iron Skillet – You can sear and bake right in this one skillet, making cleanup easier too.

Tongs

Meat Thermometer

Cute Pot Holders – Ok, so they don’t have to be cute, but it certainly doesn’t hurt anything.

PORK TENDERLOIN RECIPE

If you love this baked pork tenderloin as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!

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Simple and Delicious Roasted Pork Tenderloin

How to cook pork tenderloin, roasted to a juicy perfection in the oven. Easy recipe for a delicious dinner with simple seasonings and potatoes.
Pork Tenderloin:
2 pounds pork tenderloin (*)
4 tablespoons olive oil
2 teaspoons smoked sea salt
2 teaspoons ground black pepper
Potatoes (Optional):
5 whole potatoes (chopped)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons fresh parsley (chopped or minced)
Pre-heat the oven to 400°F.
If you want to roast potatoes or veggies with your pork tenderloin, now is the time to prep them and get them ready.**
Pat the pork tenderloin dry with a paper towel.
Rub it down with olive oil.
Sprinkle the smoked sea salt and black pepper over the tenderloin, rubbing the seasonings in.
Sear the meat in a large skillet (preferably a skillet you can also bake it in), being sure to turn the tenderloin halfway thru searing, so that both sides slightly brown.
Place the parboiled potatoes and veggies in the skillet with the tenderloin, sprinkling olive oil, salt, and black pepper over the veggies.
Bake everything at 400°F for about 25 to 30 minutes, or until it reaches the recommended internal temperature of 145 to 160°F with a meat thermometer.***
Optional step: In the last 5 to 10 minutes of baking, sprinkle parsley over the entire skillet.
Once the pork tenderloin is fully cooked, remove it from the oven.
Slice the tenderloin and serve with the potatoes and veggies.
*This recipe is based on the size of about a 2 pound pork tenderloin.

**Wash, chop, and parboil potatoes and veggies, so they’re ready to go.

***How long to cook pork tenderloin really depends on a number of factors, including both your oven and the size of your tenderloin.

Pork Recipes
American
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December 18, 2018