Adventures of Mel

Category: Christmas

15 Minute Hot Chocolate Cookies With Hot Chocolate Mix
How to make perfectly soft and chewy hot chocolate cookies filled with rich hot chocolate mix, melt-in-your-mouth chocolate chips and gooey marshmallow bits. This is an easy and festive holiday treat that you can make in 15 minutes or less!

It’s no secret that my kids love a good cup of hot chocolate with chocolate chips. I’ve even started keeping us stocked up on homemade hot chocolate mix so that we never run out! That’s what I use to make these hot chocolate cookies. And let me tell you, these hot chocolate mix cookies are a must-have snack or dessert for the holidays!

A lot of people are surprised to find out that you can use hot chocolate mix in baking recipes. It’s an easy, budget-friendly way to add rich, chocolaty flavor to just about any dessert, and you can use any flavor you want! Even better, most hot chocolate mix already contains some sweetener, so you won’t have to add as much to this hot chocolate cookies recipe.

Ingredients & Substitutions Notes
- All-Purpose Flour – Plain all-purpose flour makes the best hot chocolate cookies. You can also make gluten free hot chocolate mix cookies by using a quality cup for cup gluten free all-purpose flour instead. If you go this route, just be sure to check all of your other ingredient labels over to ensure that they are truly gluten free!
- Hot Chocolate Mix – I prefer homemade hot chocolate mix, but sometimes I’ll buy a big can of Swiss Miss for the sake of ease. You can buy quite a few different flavors at the grocery store, including dark chocolate, salted caramel, peppermint, pumpkin spice or even cinnamon toast crunch. Don’t be afraid to try something new!
- Unsalted Butter – This recipe calls for unsalted butter, but you can also use salted butter in a pinch. If you use salted butter, I’d recommend dropping the extra salt entirely from this recipe to account for the extra salt in the salted butter.
- Brown Sugar – Thankfully there is already some sugar added to the hot chocolate mix, so you won’t need as much. That said, I do still like to add a touch of light brown sugar to my hot chocolate cookies.
- Vanilla Extract – You can use imitation vanilla, but I highly recommend using 100% pure vanilla extract for best flavor. Once you try it, you won’t go back!
- Chocolate Chips – You can use regular chocolate chips or mini chocolate chips. You can use milk chocolate chips, semi-sweet chocolate chips, dark chocolate chips or even white chocolate chips for a decorative touch! I just use whatever I have on hand.
- Marshmallow Bits – I really like the small footprint of these marshmallow bits. They add just the right amount of rich and gooey, melt-in-your-mouth marshmallow goodness in every bite! Although it won’t be quite the same, you can also use mini marshmallows if that’s all you have on hand.
How to Make Hot Chocolate Cookies Recipe

Before getting started, preheat your oven to 350ºF. Then line a cookie sheet with parchment paper or one of these reusable silicone baking mats.

Mixing Up the Batter
1. Start by whisking together the flour, baking powder and hot chocolate mix in a medium mixing bowl.
2. In a separate large mixing bowl, cream together the butter and brown sugar ’til well combined, light and fluffy.
3. Add an egg and the vanilla extract, beating into the mixture until well combined.
4. Gradually add the dry mixture to the wet mixture, beating everything together ’til fully incorporated.
Making the Cookies
1. Now you can add your chocolate chips and marshmallow bits, stirring with a rubber spatula ’til evenly dispersed throughout the cookie dough.
2. Last but not least, use a cookie scoop or tablespoon to scoop the dough onto the baking sheet that you prepared in the first step.
How to Bake Hot Chocolate Cookies

Bake your hot chocolate cookies at 350ºF for 8-10 minutes, or ’til a toothpick inserted into the center of one of the cookies comes out clean. Use a cookie spatula to transfer them to a wire cooling rack. Once cooled, serve and enjoy with a piping hot cup of coffee or tea!

Expert Tips and Recipe FAQ’s

Can I use sugar free hot chocolate mix?
Yes, you can use sugar free hot chocolate mix. If you’re wanting to make this recipe sugar free, I’d also recommend swapping out the brown sugar with a sugar free brown sugar substitute.

Can I make this recipe ahead of time?
Yes, you can make hot chocolate cookies ahead of time. The best way to do this is to mix up your cookie dough, cover it with plastic wrap, and let it chill in the refrigerator for up to 2-3 days before dropping and baking your cookies. Some people actually prefer to chill their cookie dough ahead of time, as this can give the flour in the mixture time to “relax”, resulting in a softer, fluffier and more flavorful cookie.

Alternatively, you can also freeze your cookie dough. Mix everything up ahead of time, and then use a cookie scoop or tablespoon to drop the cookies onto a parchment paper lined baking sheet. Transfer the baking sheet to the freezer for around 30 minutes, or ’til the cookie dough balls are hard and frozen. Then move the frozen cookie dough balls to an airtight container or freezer bag and back into the freezer for up to 3 months. Whenever you’re ready to make your hot chocolate cookies, simply remove your frozen cookie dough balls from the freezer, and bake as instructed in the recipe card below, adding an extra 2-3 minutes to account for the colder starting temperature. With this method, you can whip up a batch of hot chocolate cookies in a matter of minutes!

What’s the best way to store leftover hot chocolate mix cookies?
I recommend storing leftover cookies in an airtight container at room temperature for up to 4-5 days. Add a slice of bread to the container with the cookies to keep them extra soft and moist for longer!

You can also freeze leftover hot chocolate cookies in an airtight container for up to 3 months. Warm them up for 1-2 minutes in the microwave, serve and enjoy straight from the freezer!

What Else Can I Add to Hot Chocolate Cookies?
- You can always add more candies to your hot chocolate marshmallow cookies. Think M&M Minis, Reese’s Pieces, crushed Butterfingers, crushed Snickers, peppermint baking chips, caramel bits, etc.
- If you love coffee, add a touch of mocha flavor with instant Espresso powder. It’s so good!
- I really like chopped walnuts or chopped pecans in my hot chocolate cookies. Just toss them into the cookie dough with the marshmallow bits and chocolate chips. Quick, easy and delicious!
- Still not satisfied? You can get super fancy by drizzling melted white chocolate chips over the top after baking!
More Easy Christmas Cookies Recipes
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!
Hot Chocolate Cookies

Soft & chewy hot chocolate cookies with hot chocolate mix and gooey marshmallow bits. Easy holiday treat you can make in 15 minutes or less!
Cookie Sheets
Parchment Paper
Whisk
Medium Mixing Bowl
Large Mixing Bowl
Rubber Spatula
Cookie Scoop
Cookie Spatula
1 1/3 cups All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Sea Salt
1/2 cup Hot Chocolate Mix
1/2 cup Unsalted Butter (softened)
1/2 cup Light Brown Sugar
1 Large Egg (room temperature)
1 teaspoon Vanilla Extract
1/2 cup Chocolate Chips
1/2 cup Marshmallow Bits
Before getting started, preheat your oven to 350ºF. Then line a cookie sheet with parchment paper or one of these reusable silicone baking mats.
Start by whisking together the flour, baking powder and hot chocolate mix in a medium mixing bowl.
In a separate large mixing bowl, cream together the butter and brown sugar 'til well combined, light and fluffy.
Then add an egg and the vanilla extract, beating into the mixture until well combined.
Gradually add the dry mixture to the wet mixture, beating everything together 'til fully incorporated.
Add the chocolate chips and marshmallow bits, stirring with a rubber spatula 'til evenly dispersed throughout the cookie dough.
Finally, use a cookie scoop or tablespoon to scoop the dough onto the baking sheet that you prepared in the first step.
Bake your hot chocolate cookies at 350ºF for 8-10 minutes, or 'til a toothpick inserted into the center of one of the cookies comes out clean.
Last but not least, use a cookie spatula to transfer them to a wire cooling rack. Once cooled, serve and enjoy with a piping hot cup of coffee or tea!
What’s the best way to store leftover hot chocolate mix cookies?

I recommend storing leftover cookies in an airtight container at room temperature for up to 4-5 days. You can also freeze leftover hot chocolate cookies in an airtight container for up to 3 months.

Christmas, Cookies & Bars, Dessert, Dessert – Cookies, Desserts, Holiday, Sweet Snacks
American, Christmas, Dessert, desserts
hot chocolate chocolate chip cookies, hot chocolate cookies, hot chocolate cookies recipe, hot chocolate marshmallow cookies, hot chocolate mix cookies
November 20, 2024
Easy Homemade Green Bean Casserole Recipe for a Crowd
How to make the best homemade green bean casserole from scratch with canned green beans, creamy mushrooms and French fried onions. Quick and easy, classic holiday side dish recipe that can feed a crowd!

Here in the Midwest, our holiday tables tend to be full of all the different casseroles. Think corn casserole, hash brown casserole, sweet potato casserole and this classic green bean casserole! Serve it up for Thanksgiving, Christmas or Easter; it also makes an easy side dish for the next church potluck or even just an easy weeknight dinner!

Traditionally, green beans casserole uses canned cream of mushroom soup from the grocery store, but for this recipe I decided to make my own cream of mushroom soup from scratch instead. Not only is this healthier, but it also tastes a lot better. This recipe is so easy to make, and everyone will be coming back for seconds!

Ingredients & Substitutions Notes
- Salted Butter – I recommend using salted butter for best flavor, although you can substitute with unsalted butter in a pinch. If using unsalted butter, be sure to add about 1/8 teaspoon of extra salt to make up for the lack of salt in the butter.
- Mushrooms – This recipe calls for brown mushrooms, but you can also use cremini, portobello or shiitake mushrooms depending on what’s available in your area.
- All-Purpose Flour – I just use plain all-purpose flour to thicken the creamy mushroom sauce in this recipe. You can make this recipe gluten free by using sweet rice flour instead. If you go this route, be sure to use gluten free French fried onions. And as always, check all of the other ingredient labels over to ensure that they are truly gluten free.
- Chicken Broth – Chicken broth is kind of the secret ingredient for making the best green bean casserole. It adds so much flavor! We often make ours from chicken bouillon…
- Whole Milk – Although whole milk makes the richest mushroom sauce, you can also use 2% milk or even skim milk if that’s all you have on hand.
- Canned Green Beans – For the sake of ease, we always just use canned green beans out of Jacob’s garden. You can also make your green bean casserole with either fresh green beans or frozen green beans. If using frozen green beans, just be sure to let them thaw out in the refrigerator overnight before assembling the casserole.
- French Fried Onions – I always top my green bean casserole off with French fried onions for a perfectly crispy top. I just buy mine from the store, but you can make homemade French fried onions instead!
How to Make Green Bean Casserole From Scratch

Before getting started, pre-heat your oven to 350ºF, and grease a 9×13 baking dish with nonstick cooking spray. Then melt the butter in a large skillet over low to medium heat.

How to Make Homemade Cream of Mushroom Soup
1. Start by sautéing the minced garlic and mushrooms in the melted butter for about 4-5 minutes, or ’til softened.
2. Once softened, sprinkle the flour and thyme over the mushrooms, stirring ’til well combined.
3. Next, add the chicken broth and milk to the mushroom mixture, whisking ’til the mushroom mixture thickens, usually 3-5 minutes.
4. Finally whisk in the salt and pepper. I recommend taste testing the mixture after this step so that you can add more salt if needed. That’s it!
Baking Easy Green Bean Casserole Recipe
1. Now you can use a rubber spatula to mix the creamy mushroom sauce with all of the green beans and 1/2 of the French fried onions in a large mixing bowl.
2. Next, use the same spatula to spread your green bean casserole mixture into the 9×13 baking dish that you greased up in the first step.
3. Bake your green bean casserole at 350ºF for 10-15 minutes, or ’til hot and bubbly in the center. Remove from the oven and top it off with the remaining French fried onions that you saved back earlier.
4. That’s it! Let it cool for a few minutes before serving.
That’s it! Serve and enjoy your green beans casserole while warm and with all of the holiday fixings, like roasted turkey, mashed potatoes and Grandma’s homemade dinner rolls.

Expert Tips and Recipe FAQ’s

Is this recipe gluten free?
No, but you can easily make this a gluten free green bean casserole. First, swap out the all-purpose flour with the same amount of sweet rice flour. Then you’ll need to use gluten free French fried onions. Other than that, you should be good to go. Just be sure to check over all of the other ingredients to ensure that they are truly gluten free!

Can I make this a dairy free green bean casserole?
Yes, you can make this recipe dairy free. Start by replacing the salted butter with a dairy free plant butter. Then you’ll need to swap out the whole milk for a dairy free alternative, like oat milk, almond milk, cashew milk, rice milk or even soy milk. Most of the other ingredients in this recipe are naturally dairy free, but I always recommend checking the ingredient labels over just to make sure.

Can I make green bean casserole ahead of time?
Yes, this is a great recipe to make ahead! I recommend leaving the French fried onion topping off until you’re ready to serve the casserole. Start by getting your casserole mixed up according to the instructions in the recipe card below, and spread it into your casserole dish or into an airtight container. If using the casserole dish, cover it with plastic wrap. Stored either way, it should last up to 3-4 days in the refrigerator. When you’re ready to eat, bake as normal, and then add the rest of your French fried onion topping. Serve and enjoy!

Can you freeze green bean casserole?
Of course! I recommend leaving the French fried onion topping off until you’re ready to serve the casserole. Follow the same instructions for making the green bean casserole ahead of time above, except you’ll want to transfer it to the freezer instead of the refrigerator. When you’re ready to eat, transfer the frozen green bean casserole to the refrigerator so that it has time to thaw overnight. Bake as normally directed in the recipe, and then add your French fried onion topping before serving.

Recipe Variations
- Mix a little bit of shredded cheddar cheese into the casserole for a delicious cheesy flavor!
- Try making your green bean casserole in the Crock Pot!
- Bacon makes everything better, so why not add crumbled bacon to the top?
- Add sliced potatoes to make this a green bean and potato casserole!
More Holiday Side Dish Recipes
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!
Green Bean Casserole

How to make the best homemade green bean casserole with canned green beans. Quick and easy holiday side dish recipe that can feed a crowd!
9×13 Baking Dish
Large Skillet
Whisk
Rubber Spatula
Large Mixing Bowl
6 tablespoons Salted Butter
2 teaspoon Garlic (Minced)
1 cup Brown Mushrooms (Minced)
6 tablespoons All-Purpose Flour
1 cup Chicken Broth
1 cup Whole Milk
1 teaspoon Thyme
1 teaspoon Sea Salt
1/2 teaspoon Black Pepper
48 ounces Canned Green Beans
6 ounces French Fried Onions
Before getting started, pre-heat your oven to 350ºF, and grease a 9×13 baking dish with nonstick cooking spray.
Start by melting the butter in a large skillet over low to medium heat.
Sauté the garlic and mushrooms in the melted butter for about 4-5 minutes, or 'til softened.
Once softened, sprinkle the flour and thyme over the mushrooms, stirring 'til well combined.
Next, add the chicken broth and milk to the mushroom mixture, whisking 'til the mushroom mixture thickens, usually 3-5 minutes.
Finally whisk in the salt and pepper. I recommend taste testing the mixture after this step so that you can add more salt if needed.
Now you can use a rubber spatula to mix the creamy mushroom sauce with all of the green beans and 1/2 of the fried onions in a large mixing bowl.
Next, use the same spatula to spread your green bean casserole mixture into the 9×13 baking dish that you greased up in the first step.
Bake your green bean casserole at 350ºF for 10-15 minutes, or 'til hot and bubbly in the center. Remove from the oven and top it off with the remaining French fried onions that you saved back earlier.
That's it! Let it cool for a few minutes before serving.
Can I make green bean casserole ahead of time?

I recommend leaving the French fried onion topping off until you’re ready to serve the casserole. Start by getting your casserole mixed up according to the instructions in the recipe card below, and spread it into your casserole dish or into an airtight container. If using the casserole dish, cover it with plastic wrap. Stored either way, it should last up to 3-4 days in the refrigerator. When you’re ready to eat, bake as normal, and then add the rest of your French fried onion topping. Serve and enjoy!

Casserole, Christmas, dinner, Dinner Ideas, Easter, Holiday, Main Dish – Casserole, Side Dish, Thanksgiving
American, Christmas, Dinner, Holiday, Side Dish, Thanksgiving
easy green bean casserole recipe, green bean casserole, green beans casserole, recipe for green bean casserole, recipe of green bean casserole
October 31, 2024
Quick and Easy DIY Mulling Spice Recipe for Mulled Cider
How to make the best homemade mulling spice recipe in 10 minutes or less. Use this simple and versatile spice mix in all your favorite holiday drinks, in festive seasonal decorations, or as the ultimate gift in a jar for all your family and friends!

This fragrant spice mix is so warm and comforting on a cold fall or winter day. I use it to make my favorite slow cooker mulled apple cider recipe, filling our house with the sweet, rich aroma of fall spices. This never fails to put everyone in the holiday spirit!

I like to keep as many seasonings, spices and mixes on hand as possible, like apple pie spice, pumpkin pie spice and homemade hot chocolate mix. The great thing about this mulling spice recipe is that you can customize it fully to your preference in flavor. Sometimes it can even save a little bit of money!

What Is Mulling Spice?

Mulling spices are a traditional holiday spice mixture used in many hot beverages, like mulled apple cider and mulled wine. You can buy pre-packaged mulling spices in the grocery store, but I prefer to make my own.

Ingredients & Substitutions Notes
- Cinnamon, Cloves, Star Anise, Cardamom & Allspice – I use whole cinnamon sticks, cloves, star anise, cardamom pods and allspice berries for this mulling spice mix. Remember to use whole spices for this recipe, as any pre-ground spices will not work.
- Dried Orange Peel – You can find dried orange peel at most big-box grocery stores and health food stores. Alternatively, you can also learn how to make your own dried orange peels.
- Black Peppercorns – Finally, this recipe calls for whole black peppercorns. Remember, no pre-ground spices allowed!
- Optional Add-Ins & Variations – In addition to what this recipe calls for, you can also add dried cranberries, dried apples, raisins, mace or nutmeg. Be creative!
DIY Mulling Spice Recipe

First I’ll show you how to make the mulled spice mix, and then I’ll show you how to make the best mulled apple cider with homemade mulling spice.

How to Make Mulling Spice Recipe
1. Start by placing the cinnamon sticks, whole cloves, star anise pods, cardamom pods, and allspice berries in a large resealable bag.
2. Next, close the bag and crush the spices by beating them with a rolling pin. Then add the whole peppercorns and dried orange peels, tossing everything together to mix well.
3. Finally, add the dried orange peel and black peppercorns to the mulling spice mixture in a large mixing bowl. Toss everything together to mix well.
4. Transfer your mulling spice recipe to an airtight container. Mulling spices will typically last up to 1 year in a cool, dark environment. I just store mine in the spice cabinet.
How to Make Mulled Apple Cider

To make mulled apple cider using homemade mulling spice, add 2 tablespoons of mulling spice for every 1/2 gallon of raw, unfiltered apple cider in a medium saucepan. Heat this mixture over a medium-low heat on the stovetop until it just starts to boil. Then turn it down to low and let simmer for about 20-30 more minutes for best flavor.

Once simmered, remove your mulled cider from the heat. Run the liquid through a fine-mesh sieve to strain out all crushed spices. You can serve your mulled apple cider hot with a fresh slice of lemon and a whole cinnamon stick.

Alternatively, you can also use apple juice instead of apple cider to make mulled apple juice. Follow the instructions just the same as if you were making mulled cider. This is especially good served cold!

Expert Tips and Recipe FAQ’s

Do mulling spices go bad?
Mulling spices don’t necessarily go bad, but they do lose their flavor over time. They should keep up to 6 months in an airtight container in a cool and dark environment, like the kitchen cabinet. I recommend making a large batch at the beginning of fall to last all winter long!

Can you freeze mulling spices?
Most spices and spice mixes will lose their flavor after being exposed to below-freezing temperatures for extended periods of time. Thankfully mulling spices store for a long time at room temperature, so freezing is neither necessary nor desirable.

What Else Can I Make With Mulling Spices?

There’s so much that you can do with mulling spices! Here are a few ideas…
- As I mentioned earlier, mulled wine is another really popular holiday drink, and it’s really easy to make.
- Infuse the liquid for your homemade hot chocolate to make the best spiced hot chocolate recipe! I think they’d be really good in my raspberry hot chocolate recipe…
- You can use mulling spices to make the best spiced cranberry sauce for Thanksgiving or Christmas dinner. Just boil them ahead of time in the water that is called for in the recipe, and then strain the spices out before using the water to make the sauce.
- You can add them to any jam or jelly. I’m thinking applesauce, apple jelly, stovetop apple butter (or Instant Pot apple butter and CrockPot apple butter), blackberry jam, peach jam and even strawberry jam. You can also infuse strawberry sauce or raspberry sauce!
- Although I don’t recommend freezing most spices, you can mix your mulling spices with water and then freeze them in an ice cube tray. Pop out the ice cubes, and drop them into any drink all winter long, like this sparkling non-alcoholic party drink for New Year’s Eve!
- Grind them and add to just about any baked goods, like old-fashioned pumpkin pie, southern sweet potato pie, pumpkin gooey butter cake, apple crumb pie, this easy apple crumble, Bisquick cinnamon muffins, French toast casserole (or CrockPot French toast casserole), pumpkin rolls, pumpkin bread, pumpkin spice sugar cookies, cinnamon rolls, classic pecan pie, pumpkin spice cheesecake, apple bundt cake, caramel apple donut holes, apple cinnamon buttermilk pancakes, cinnamon French toast, pumpkin pear spice cake, carrot cake, caramel pear crumble muffins, cinnamon stuffed pears, cinnamon streusel coffee cake, this gingerbread loaf recipe, gingerbread cookies, chocolate whoopie pies, butter almond snowball cookies, and the list could go on!
- Last but not least, use your mulling spice to make the best spiced oatmeal for breakfast!
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!
Mulling Spice Recipe

Make the best homemade mulling spice recipe in 10 minutes or less. Simple and versatile spice mix for your favorite holiday drinks!
Large Resealable Bag
Rolling Pin
Large Mixing Bowl
Airtight Container
3 ounces Cinnamon Sticks
1/4 cup Whole Cloves
1/4 cup Star Anise Pods
1/3 cup Cardamom Pods
1/4 cup Allspice Berries
1/3 cup Dried Orange Peel
1/4 cup Black Peppercorns
Mulling Spice Recipe
Start by placing the cinnamon sticks, whole cloves, star anise pods, cardamom pods and allspice berries in a large resealable bag.
Next, close the bag and crush the spices by beating them with a rolling pin.
Finally, add the dried orange peel and black peppercorns to the mulling spice mixture in a large mixing bowl, and toss everything together to mix well.
Transfer your mulling spice recipe to an airtight container or spice jar. Mulling spices will typically last up to 6 months in a cool, dark environment. I just store mine in the spice cabinet.
How to Make Mulled Cider With Mulling Spice
Start by adding 2 tablespoons of mulling spice for every 1/2 gallon of raw, unfiltered apple cider in a medium saucepan.
Heat this mixture over a medium-low heat on the stovetop until it just starts to boil. Then turn it down to low and let simmer for about 20-30 more minutes for best flavor.
Once simmered, remove your mulled cider from the heat. Run the liquid through a fine-mesh sieve to strain out all of the crushed spices.
That's it! Serve your mulled apple cider hot with a fresh slice of lemon and a whole cinnamon stick.
Do mulling spices go bad?

Mulling spices don’t necessarily go bad, but they do lose their flavor over time. They should keep up to 6 months in an airtight container in a cool and dark environment, like the kitchen cabinet. I recommend making a large batch at the beginning of fall to last all winter long!

Beverage, Christmas, Drinks, Fall, fall recipes
American, Christmas, Drink, Fall, Holiday
cider mulling spice recipe, mulling spices recipe, recipe for mulling spices, recipe for mulling spices for cider
August 1, 2024
Quick and Easy Buckeye Bars
Whip up a batch of buckeye bars in minutes. This quick and easy, no bake, chocolate peanut butter dessert is perfect for the holidays.

My family has enjoyed making buckeye peanut butter balls every Christmas for as long as I can remember. This year I decided to make easy buckeye bars instead.

And that’s exactly what these chocolate peanut butter bars are all about… They’re so easy to make. And dare I say they’re just as good? Yeah, they definitely are.

Why You’re Going to Love This Recipe
- They’re quicker and easier because there’s no rolling of balls or dipping in chocolate involved. Just layer the peanut butter mixture, then cover with melted chocolate and let set.
- It takes a minimal amount of ingredients to make them, 6 actually.
- You can make them gluten-free if you want, by using gluten-free graham crackers (and checking your other ingredient labels to make sure they’re truly gluten-free).
- They’re budget-friendly. It should cost less than $10 to make these amazing treats.
Ingredient Notes
- Salted Butter – Use real butter, not margarine. And use salted butter so you get that extra boost of flavor from the salt.
- Creamy Peanut Butter – You can use crunchy peanut butter, but try to avoid all natural peanut butters. All natural peanut butter is more oily, and it will mess up the set and the texture of your finished bars.
- Graham Cracker Crumbs – Just crush graham crackers in a blender or Ziploc bag (use a rolling pin).
- Semi-Sweet Chocolate Chips – I prefer the flavor of semi-sweet chocolate, but you are more than welcome to use milk chocolate, white chocolate, etc. I do recommend using a good quality chocolate chip, like Nestle Toll House or Ghirardelli.
Optional Variations You May Want to Try
- While the chocolate is still melty, you could lightly sprinkle flaky sea salt on top for more of a sweet and salty flavor.
- Again while the chocolate is still setting, top the bars with Reese’s Pieces or M&M’s. Festive candies add even more holiday fun.
- Sprinkle nuts on top, maybe chopped pecans or almonds or peanuts.
How to Make Buckeye Bars

Before you get started making this peanut butter chocolate bars recipe, go ahead and line an 8×8 or 9×9 baking dish with parchment paper, overlapping the sides of the pan. Then set it aside ’til you’re ready for it; that way it’s ready to go.
1. In a large mixing bowl or using a mixer, mix together the butter, vanilla extract, peanut butter, and powdered sugar.
2. Add in the graham cracker crumbs, and mix well.
3. Spread the peanut butter mixture into the paper lined baking dish, and press it into a fairly smooth and even layer.
4. Add the chocolate chips to a microwave-safe measuring cup or bowl and melt, starting at 30 seconds, then stirring every 15-20 seconds, ’til melted and smooth. Spread the melted chocolate mixture over the peanut butter layer.
At this point, you can immediately chill in the fridge for at least 2 hours or until the bars are firm; or you can wait until the chocolate has just about set at room temperature, and cut into bars before chilling.

When you are ready to serve your no bake chocolate peanut butter bars, just lift them out of the pan by the paper, peel it back, slice the bars, and serve.

Expert Tips and Recipe FAQ’s

What can I use instead of graham crackers?
You can use Rice Krispies. Or you can leave out the graham crackers altogether, and cut the butter down by at least half.

How do I keep the chocolate from cracking?
I mentioned this above, but in order to keep it from chipping off or cracking, don’t chill the bars until you’ve sliced them. You’ll want to wait until the chocolate has just about set; then cut into bars.

How should I store them?
I definitely recommend keeping them in a cold place, like the fridge or an un-heated room. When I was growing up, we kept our Christmas candy in the stairwell leading up to my room because it wasn’t insulated or heated. They should last for 1-2 weeks.

Can I freeze no bake chocolate peanut butter candy?
Yes, you can. Just be sure to store it in an airtight container so it doesn’t get freezer burn. It should keep for at least 2-3 months.

More Peanut Butter Recipes

If you love chocolate peanut butter bars, you’ll love these chocolate peanut butter treats 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!
Buckeye Bars

Whip up a batch of buckeye bars in minutes. Quick and easy no bake chocolate peanut butter dessert recipe, perfect for the holidays.
Mixer
Parchment Paper
9×9-Inch Baking Dish
Glass Measuring Cup
6 tablespoons salted butter (melted)
1/2 teaspoon vanilla extract
1 cup creamy peanut butter
2 cups powdered sugar
1 1/4 cups graham cracker crumbs
12 ounces semi-sweet chocolate chips
Line an 8×8 or 9×9-inch baking dish with parchment paper, overlapping the sides of the pan. Then set aside.
In a large mixing bowl, mix together the butter, vanilla extract, peanut butter, and powdered sugar.
Add in the graham cracker crumbs, and mix well.
Spread the peanut butter mixture into the paper lined baking dish, and press it into a fairly smooth and even layer.
Add the chocolate chips to a microwave-safe measuring cup or bowl and melt, starting at 30 seconds, then stirring every 15-20 seconds, 'til melted and smooth.
Spread the melted chocolate over the peanut butter layer.
At this point, you can immediately chill in the fridge for at least 2 hours or until the bars are firm; or you can wait until the chocolate has just about set at room temperature, and cut into bars before chilling. When you're ready to serve them, just lift them out of the pan by the paper, peel it back, slice the bars (if you didn't already slice them), and serve.
*You can make the bars gluten-free if you want, by using gluten-free graham crackers (and checking your other ingredient labels to make sure they’re truly gluten-free).

How do I keep the chocolate from cracking?

I mentioned this above, but in order to keep it from chipping off or cracking, don’t chill the bars until you’ve sliced them. You’ll want to wait until the chocolate has just about set; then cut into bars.

How should I store them?

I definitely recommend keeping them in a cold place, like the fridge or an un-heated room. They should last for 1-2 weeks.

Desserts
American
buckeye bars, buckeye bars recipe, chocolate peanut butter bars, easy buckeye bars, no bake chocolate peanut butter bars, peanut butter chocolate bars recipe
December 15, 2021
Easy French Toast Casserole Recipe {with Video}
Make breakfast simple with an easy French toast casserole baked in one pan. You can make it ahead overnight or the same day. Topped with a cinnamon brown sugar topping, it’s the best recipe to make breakfast or brunch for a crowd!

Like Crock Pot French toast casserole, this easy French toast casserole recipe is a win win for those special times when we don’t necessarily feel like going to all the work of making traditional French toast. And let me tell you, one of my pet peeves is when the French toast I’ve already cooked gets cold while waiting on the rest to cook.

A good French toast bake pairs really well with eggs and bacon, or better yet, eggs and sausage. So you don’t have to have all sweet for breakfast, but it does add a little sweet treat to a delicious breakfast time.

While you can make this rich overnight French toast without the topping, it won’t be near as good. The topping is super quick to mix up, and you can just crumble it right onto the casserole before baking.

Be sure and check out the accompanying video in the post below. It’ll walk you through all the steps of how to make this delicious breakfast bake, so you don’t miss a beat.

Want more breakfast favorites? My kids’ absolute favorites are brioche French toast casserole and blueberry French toast casserole.

Why Make This Recipe for Breakfast?

French toast meets bread pudding. You’ll love this cinnamon French toast bake recipe because it…
- Takes 30 minutes to make – While it takes longer to chill and bake, it’s super easy and quick to make. And you’re not standing in front of the stove making breakfast while everyone else is having fun or off doing their own thing. Instead you can throw it together the night before, then put it in the oven when you’re ready to eat.
- Everyone can eat at the same time, and it’ll still be warm – While you can keep French toast warm in the oven, while waiting on the rest of it to cook, this is just so much easier because it’s all in one pan, all baked at the same time.
- It’s perfect for Sunday morning or a special occasion, like Christmas morning. It makes a great everyday breakfast or holiday breakfast. It’s always a hit and a great option for Mother’s Day too, because it’s pretty easy for kids to make, with a little guidance from Dad or a trusted adult.
- It’s delicious – I’ve been told this delicious French toast casserole is much like a bread pudding. Oh my word, the cinnamon brown sugar topping on top of the French toast casserole is my absolute favorite. With a drizzle of maple syrup, a slice of this wonderful casserole is just so mouthwateringly delicious.
- It’s budget-friendly – I usually always make the best French toast casserole with white bread, just plain old sandwich bread. While it does use quite a few eggs, the rest of the ingredients you likely already have in your pantry or freezer. I’d estimate you can make baked French toast for less than $8, depending on the ingredients you already have on hand.
Ingredients and Substitutions Notes

Just gather up a few simple ingredients to get started making this easy French toast bake…
- Sandwich bread – The main decision you have to make is which bread is the best bread for French toast casserole. And to that I’d answer the best type of bread is just a good old loaf of sandwich bread; in fact, I prefer to just use butter bread. Now you can use a loaf of whole wheat bread, sourdough bread, Texas toast, challah bread, crusty French bread, Italian bread, Kings Hawaiian Rolls, brioche bread, cinnamon swirl bread, crescent rolls, or really any other type of fresh baked bread. Any of them will be delicious. But a good French toast bake with white bread is just as good, in my opinion.
- Pecans – We use chopped pecans. You can also use walnuts, black walnuts, or almonds if you want.
- Large Eggs
- Whole Milk – You can use 2% milk or skim milk, but I recommend using whole milk, or a mixture of whole milk with half-and-half for an even creamier texture. If you need to make it dairy-free, substitute almond milk, coconut milk, soy milk, or oat milk instead.
- Pure maple syrup – Be sure to use real maple syrup, not table syrup. There’s a distinct difference, and subbing artificial table syrup will change the texture, flavor, and especially the amount of sweetness in your casserole.
- Vanilla Extract – This is going to add a cozy flavor to the baked French toast casserole.
- Sea Salt – I prefer to use Redmond Fine Sea Salt.
- Spices – You’ll need ground cinnamon and ground nutmeg. Of course, if you want a bit more fall flavor to your casserole, you can also substitute pumpkin pie spice.
- Topping – The topping is, in my opinion, the best part about this overnight breakfast casserole, and it includes butter, brown sugar, and ground cinnamon. Again, if you need to make it dairy-free, you can substitute vegan butter.
Alternative Ingredients Ideas from Readers

Readers have given us a lot of creative ideas for ways to really switch up this recipe for French toast casserole and add your own touch to this sweet breakfast casserole.
- Top with a powdered sugar glaze instead of, or in addition to, the brown sugar topping.
- Mix some of this apple pie spice recipe into the cinnamon streusel topping!
- Add raisins or dried cranberries when you add the bread and pecans.
- Add fresh strawberries, blueberries, or raspberries.
- Speaking of milk, use eggnog in place of milk, especially around the holidays.
- Use part heavy cream, part whole milk for an extra rich casserole.
- In place of pecans, try other nuts, like chopped walnuts or almonds.
- Add a handful of chocolate chips for melty chocolaty flavor.
- Try adding bacon… Because everything’s better with bacon!
- Try baking the casserole in a bundt pan, inverting it after baking, to make it even prettier.
How to Make Easy French Toast Casserole

This is a fairly simple French toast casserole with sliced bread. It only takes a few steps to make.
Make the Casserole…
First cut the bread slices into 1-inch cubes and place it in a greased 9×13 baking dish, along with the chopped pecans. You can layer the bread cubes and pecans so everything’s blended well in the dish. Tip: You can cut the bread into cubes using a knife or a pastry cutter.

Then in a large bowl, whisk together the eggs, milk, pure maple syrup, vanilla, salt, cinnamon, and nutmeg, to make a sort of custard mixture.

Pour the egg mixture over the bread and pecans, making sure all the bread is good and soaked. Then cover the casserole dish with plastic wrap, and chill the casserole in the fridge for a good 4 to 6 hours or more, just to let that custard mixture soak into the bread really well. Overnight is best.
Make the Topping…
Before baking the next morning or the next day, pre-heat the oven to 350° F; then in a small bowl, mix up your topping by combining the butter, brown sugar, and cinnamon with a pastry blender.

Crumble the topping on the top of the casserole as best you can. It’s a really moist mixture, so it’s more like clumps of cinnamon brown sugar.
Bake It…
Cover the baking dish with aluminum foil, and bake at 350°F for about 25 to 30 minutes. Then uncover and bake it for an additional 15 to 20 minutes, ’til it’s golden brown.

When you remove it from the oven, let it cool for just a few minutes. Then slice into individual servings, and serve with powdered sugar or maple syrup.
It also pairs well with flavored syrups like blueberry syrup, whipped cream, fresh berries, fresh fruit, sausage, or bacon and eggs. You’ll especially enjoy a slice of French toast breakfast casserole with your morning cup of coffee or hot tea.

Expert Tips and Recipe FAQ’s

Do you really have to chill the casserole overnight?
While this really is best as an easy overnight French toast casserole, you don’t have to chill it. But let me just say, the flavors and texture of the casserole will be at their best after chilling for at least a few hours. If you’re in a hurry, didn’t have time to plan ahead, and need to make it now, that’s ok. Just mix it up, make sure the bread is moistened well with the egg mixture, add the topping, and bake it. But if you do have time, just cover the casserole dish with plastic wrap or aluminum foil, and chill in the fridge overnight.

What are gluten-free and dairy-free options for this baked French toast recipe?
Just substitute your favorite gluten-free bread in place of the regular sandwich bread included in the ingredients. You can also substitute almond milk, coconut milk, soy milk, oat milk, or another non-dairy milk, instead of whole milk; and you can use a dairy-free butter substitute in the topping. Always check all of your other ingredients, as well, to make sure they’re really gluten-free and dairy-free.

Why is my French toast casserole soggy?
There can be multiple reasons for this. 1. There may be too much egg mixture to soak into the bread or it may need longer to soak into the bread, in which case you can soak the bread in a separate bowl overnight, then transfer to the baking dish (without all the extra liquid) right before baking. 2. It may not have baked long enough. 3. And if you want to prevent soggy French toast casserole altogether, I’d suggest leaving your bread open the night before, so it can dry out just a bit; stale bread, crusty bread, or day-old bread soaks up the egg mixture more easily and readily.

Can you freeze French toast casserole?
Normally, you’ll just store any leftovers in the fridge. But if you wish to freeze it, you can. While I recommend covering it well and freezing it after it’s already been baked, you can also freeze it before baking (though I’d add the topping later before actually baking it). Keep in mind it’ll keep longer in the freezer if it’s already been cooked. Just be sure you have plenty of time for it to thaw and re-heat when taking it out of the freezer. Allow time for it to thaw in the fridge before cooking or re-heating in the oven or microwave.

How should you store leftovers?
Store any leftovers in an airtight container in the fridge; they should keep for 2-3 days.

More Breakfast and Brunch Recipes for You to Enjoy

Sometimes on weekends, and especially on holidays and birthdays, we’ll make blueberry buttermilk pancakes or our favorite recipe for cinnamon French toast.

April J. Harris has a delicious recipe for blueberry bread and butter pudding. And cook up a batch of make ahead stuffed French toast with Mommy Hates Cooking.

Check out all our breakfast recipes for more easy breakfast ideas, like my grandma’s cinnamon streusel coffee cake.

Reader Comments and Praise for This Recipe

This easy baked French toast casserole is a tried and true reader favorite!

“I have made this wonderful and perfect french toast casserole TWICE!!! 💕 The first time I was sad I didn’t make more,lol. The next batch is finishing in the oven for our neighbors. Thanks Mel for posting and showing how easy it really is to make.” – Denise

“I made this today and it was delicious. I prepped it the night before and let the bread sit out to get a little dry and it worked out great. One of my granddaughters said, I can just taste the love you put in this. So thanks for sharing the recipe.” – Mandy

“Best French toast casserole we’ve ever had. This is our new go to for all special occasions. Everyone loved it! Thank you for the wonderful and delicious recipe!” – Jojo

“This French toast casserole was AMAZING! Instead of milk I used eggnog, as you suggested, and it was ooooh so good. Everyone loved it. Is my go-to crowd pleaser now!” – Valerie

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!
Easy French Toast Casserole

Make breakfast simple with easy French toast casserole baked in one pan. Make ahead overnight or same day. Best recipe for a crowd!
Whisk
Mixing Bowl
9×13 Baking Dish
Pastry Blender
Aluminum Foil
Casserole:
20 ounces sandwich bread
1 cup pecans (chopped)
8 large eggs
2 cups whole milk
1/4 cup maple syrup
1 tablespoon vanilla extract
1 teaspoon sea salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Topping:
4 tablespoons salted butter (sliced)
1/2 cup light brown sugar
1 teaspoon ground cinnamon
Grease a 9"x13" baking dish.
Cut the bread into small 1-inch cubes, and layer with the chopped pecans in the baking dish.
In a large bowl, whisk together the eggs, milk, pure maple syrup, vanilla extract, salt, cinnamon, and nutmeg, to make a sort of custard mixture.
Pour the egg milk mixture over the bread and pecans in the baking dish.
Cover and chill for a good 4 to 6 hours or overnight.
When you're ready to bake the casserole, remove it from the fridge, and pre-heat the oven to 350° F.
Using a pastry blender, mix together the sliced butter, brown sugar, and cinnamon in a small mixing bowl.
Crumble or clump the topping on the top of the casserole.
Cover the baking dish with aluminum foil, and bake at 350° F for about 25 to 30 minutes. Then uncover and bake it for an additional 15 to 20 minutes, 'til it's golden brown.
Once it’s thoroughly cooked through, remove it from the oven and let it cool for just a few minutes.
Then slice and serve with powdered sugar and maple syrup.
*20 ounces is about 22 slices of the butter bread (or white bread) that I use. You can use a loaf of sourdough, Texas toast, challah bread, French bread, Kings Hawaiian Rolls, brioche, cinnamon swirl bread, crescent rolls, or really any other type of fresh baked bread. Any of them will be delicious.

*Be sure to use real maple syrup. Table syrup will change the texture, flavor, and especially the amount of sweetness in your casserole.

*While this really is best as an overnight French toast casserole, you don’t have to chill it. But let me just say, the flavors will be at their best after chilling for at least a few hours. If you’re in a hurry, didn’t have time to plan ahead, and need to make it now, that’s ok. Just mix it up, make sure the bread is moistened well with the egg mixture, add the topping, and bake it.

Store any leftovers in the fridge.

Breakfast & Brunch, main dish
American
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September 16, 2021
Mom’s Cut Out Sugar Cookie Recipe
How to make the best cut out sugar cookie recipe. My mom’s recipe for crisp, soft sugar cookies you can decorate with icing and sprinkles.

Cutout sugar cookies are definitely one of my favorite Christmas treats. I’ve made these soft cut out sugar cookies every Christmas for as long as I can remember.

What makes this recipe special is that my mom taught me how to make it, just like a lot of recipes I love to make. She’s the best at making these yummy Christmas sugar cookies, and she taught me everything I know about baking them.

To make these cut out cookies special, all the Christmas cookie cutters come out, along with my old friend, the rolling pin. We roll and re-roll the dough, cutting out snowmen, Christmas trees, bells, and stars.

After the cookies have baked and cooled, it’s time to decorate, and the kids have so much fun with this. Jaden’s cookies are usually decorated to the hilt; they make my teeth hurt just looking at them.

We keep the decorating simple, using butter knives to spread the icing on… Then sprinkle a few of our favorite sprinkles to add a little crunch.

Rolled sugar cookies, along with our favorite mint chocolate crinkle cookies and reindeer thumbprint cookies, usually end up on a plate with a glass of milk come Christmas Eve. And they always disappear, so apparently, Santa likes them too.

Of course, like my pumpkin sugar cookie recipe in the fall, you can also make these cookies for other holidays (like Valentine’s Day) and even in between as an everyday cookie recipe. My boys love using their race car, dinosaur, and Bigfoot cookie cutter too. And sometimes I even use this recipe to make sugar cookies for mini fruit pizzas!

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my cookie baking tips, important info for this recipe, and similar recipe ideas – and get straight to the soft cut out sugar cookie recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

INGREDIENTS YOU’LL NEED:
- All-purpose flour – I use my favorite gluten-free flour, along with xanthan gum, to make them gluten-free cut out cookies. Works like a charm.
- Baking soda
- Salt
- Pure cane sugar – or granulated sugar.
- Ground nutmeg – I added this ingredient on my own because I love the flavor kick it gives to the cookies.
- Unsalted butter
- Buttermilk – I make my own by adding about a tablespoon of vinegar to a glass measuring cup, then adding milk to the 1/2 cup line. The vinegar sours the milk, so it becomes an excellent substitute for buttermilk.
- Vanilla extract
- Large eggs
- Sugar cookie icing, optional – Again, my mom’s recipe, and I’ve gotcha covered with how to make it.
Keep in mind, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Sifter – to sift the flour and other dry ingredients together.

Pastry Blender – to cut the butter into the dry ingredients.

Mixer – My stand mixer makes mixing up cookie dough so much easier.

Rolling Pin and Christmas Cookie Cutters – for cutting out all sorts of festive shapes.

Cookie Sheet – for baking the cookies.

Wire Rack – This will give your cookies a place to cool.

HOW TO MAKE THIS CUT OUT SUGAR COOKIE RECIPE

Before you get started, be sure to gather all of your ingredients. This recipe has multiple stages, from mixing up the dough to rolling it out and cutting out the cookies.

HOW TO MAKE THE SUGAR COOKIE DOUGH
1. Sift, then measure the flour.
2. Sift or mix the flour with the baking soda, salt, sugar, and nutmeg.
1. Using a pastry blender, cut the butter into the dry ingredients.
1. Work the butter in until the mixture is as fine as corn meal.
1. Give the eggs a slight beating with a whisk.
1. Then in a separate mixing bowl, combine the buttermilk and vanilla extract with the slightly beaten eggs.
1. Add the dry ingredients to the liquid ingredients.
1. Mix ’til you have a smooth cookie dough.
HOW LONG TO CHILL THE DOUGH

At this point, you’ll need to cover the dough closely with wax paper or plastic wrap, and chill it in the refrigerator overnight or at least 3-4 hours.

HOW TO ROLL SUGAR COOKIE DOUGH AND CUT OUT SHAPES

Be sure to pre-heat your oven to 425°F.
1. When you’re ready to roll out the dough, turn it out onto a lightly floured surface, coating the dough with flour and kneading it until it’s less sticky and more pliable.
1. Then roll the dough out to about a 1/4 to 1/2-inch thickness.
1. Cut out the cookies with floured cookie cutters.
1. Place the cutout cookies on an un-greased baking sheet, and bake at 425°F for about 8-10 minutes, or until the cookies begin to turn slightly golden. Allow them to cool on a wire rack.
Icing Alternative: If you don’t want to decorate your cookies with icing, you can sprinkle each cookie shape with sugar before baking. Colored sugar is especially festive.

WAYS TO DECORATE CUTOUT SUGAR COOKIES

As I’ve said before, around here, baking cutout sugar cookies is a family tradition. Every Christmas I always looked forward to decorating these cookies with my mom, and now it’s no different with my own kids.

Decorating sugar cookies is a great way to spend some much-needed time with the family, and there is no limit to creativity with this recipe. Here are some of the ways that we like to decorate our own cookies.
- Sugar cookie icing – I make my own powdered sugar icing, but you can even use a can from the store if desired. You can use cream cheese frosting, buttercream frosting, whipped cream frosting, or even a simple powdered sugar glaze.
- Sprinkles – This is another no-brainer, and it’s easily my kids’ favorite decoration, probably due to the wide variety of different shapes and colors available in the supermarket. With kids, they also make a big mess!
- Rainbow Nonpareils – This is my personal favorite way to decorate after icing the cookies. These tiny sprinkles give a little crunch to each sugar cookie.
- Colored sugar – This is a great option if you’d like to keep it easy; you can even use regular sugar. Just sprinkle it on before the cookies are loaded into the oven.
HOW TO STORE DECORATED SUGAR COOKIES

Decorated sugar cookies must be stored in layers in between sheets of wax paper in an airtight container. The wax paper is essential in keeping the icing in-tact, preventing the cookies from sitting on top of each other and bleeding into each other.

Rolled sugar cookies are best enjoyed the first few days after baking.

WHY ARE MY SUGAR COOKIES HARD?

There are many possibilities as to why your cut out cookies are hard, but the most common and overlooked reason is that they’re overcooked.

Sugar cookies are fully cooked when the edges have just reached a light golden brown and the middle has begun to form miniature cracks, around 8-10 minutes at 425°F for this recipe. Any more than this will result in sugar rocks, not cookies.

It’s also possible that you’re overworking the dough; this can work the gluten in the flour to the point of elasticity, which makes for a hard, chewy cookie. When it comes to working the dough, keep it to the bare minimum!

HOW TO PREVENT CUT OUT COOKIES FROM SPREADING

Although this is a very common problem, it can be easily avoided. Here are some tips to keep your sugar cookies from spreading.
- Chill the dough – Chilling the dough helps tremendously to prevent spreading. The colder the temperature, the less greasy your dough will be; this is essential.
- Don’t over-mix – Over-mixing will destroy the natural structure of your cookies, and they simply won’t hold together; in fact, the excessive amount of air introduced into the dough during this process can actually cause your cookies to collapse in the oven! Don’t mix any more than you have to.
- Use colder butter – Using room temperature butter is best. If the butter is too warm, it will melt into the dough and create a greasy mess with no structure whatsoever.
- Work the dough properly – Don’t overwork the dough, and don’t roll it out more than you have to. As you work the dough, the heat of your hands will melt the butter, creating an excessive amount of grease that will most certainly cause your cookies to spread in the oven.
- Use plenty of flour – Having enough flour is crucial in baking a spread-resistant sugar cookie. These cookies are naturally fatty, and they need just the right amount of flour to soak up any grease that forms; be precise.
CAN YOU FREEZE SUGAR COOKIE DOUGH?

Yes, there are a couple of ways to freeze raw sugar cookie dough, depending on whether you plan to freeze the entire dough ball or freeze individual cutout cookies. Raw dough will last up to 3 months in the freezer.
- To freeze the dough before cutting out the cookies, simply roll it into a ball, wrap it in plastic wrap, and place it in an airtight container in the freezer.
- Otherwise, you can go ahead and cut out the cookies beforehand, placing them in between alternating layers of wax paper in an airtight container.
Bake the frozen cutout cookies as normal, adding a few minutes to make up for the frozen state. On the other hand, a glob of uncooked dough will need to be thawed until you are able to cut through the dough with a sharp knife, around 30 minutes at room temperature, or several hours in the refrigerator.

CAN YOU FREEZE BAKED OR DECORATED COOKIES?

Yes, you can absolutely freeze baked and decorated sugar cookies.

Once they are decorated, place the completely cooled cookies in sealed freezer bags, ensuring that they each have plenty of space. Next, stack these freezer bags into airtight containers in the freezer.

When you pull the cookies out of the freezer, let them thaw for several hours at room temperature. Never let your decorated cookies thaw in the refrigerator, as the resulting condensation will ruin your icing.

MORE CLASSIC CHRISTMAS COOKIES
- Chewy Gingerbread Cookies
- Hot Chocolate Cookies
- Jello sugar cookies – Make them in festive colors!
- Chocolate Lover’s Christmas Light Cookies
- Butter Almond Snowball Christmas Cookies
- 30 Classic Christmas Cookies
You can find even more holiday recipes on my list of favorite Christmas recipes!

GET THE PRINTABLE RECIPE

If you love these Christmas cut out cookies as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

CRAVING MORE DELICIOUS RECIPES? Subscribe to my newsletter, and follow along on Pinterest, Facebook, YouTube, and Instagram for all the latest updates!
Cut Out Sugar Cookie Recipe

How to make the best cut out sugar cookie recipe. My mom's recipe for crisp, soft sugar cookies you can decorate with icing and sprinkles.
Stand Mixer
Pastry Blender
Rolling Pin
Cookie Sheet
Cookie Cutters
Wire Rack
Cookie Dough:
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups cane sugar
1 1/2 cups unsalted butter
1/2 cup buttermilk
1 teaspoon vanilla extract
2 large eggs (slightly beaten)
Cookie Icing:
4 tablespoons salted butter (softened)
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup whole milk
6 cups powdered sugar
Food coloring ((optional))
Sugar Cookies:
In a large mixing bowl, sift together the flour, baking soda, ground nutmeg, salt, and sugar.
Using a pastry blender, cut the butter into the dry ingredients until it is as fine as corn meal.
In a separate large mixing bowl, combine the buttermilk, vanilla extract, and slightly beaten eggs.
Add the dry ingredients to the liquid ingredients, mixing ’til you have a smooth cookie dough.
Cover the dough and chill in the refrigerator overnight, or at least 4 hours.
Pre-heat the oven to 425° F.
Turn the dough out onto a lightly floured surface, coating the dough with flour and kneading it until it's less sticky and more pliable.
Then roll the dough out to about a 1/4 to 1/2-inch thickness.
Cut out cookies with floured cookie cutters.
Place the cutout cookies on an un-greased cookie sheet, and bake at 425° F for about 8-10 minutes, or until the cookies begin to turn slightly golden.
Place the cookies on a wire rack to cool completely before decorating.
Cookie Icing:
In a large mixing bowl, mix together the softened butter, vanilla extract, and almond extract.
Add the milk to the mixture.
Slowly add the powdered sugar to the mixture, mixing it in as you go; the finished icing should be smooth, creamy, and spreadable.
Optional Step: At this point, you can add food coloring, if desired.
Decorate the sugar cookies with icing, sprinkles, and nonpareils.
*I make my own buttermilk or sour milk by adding about a tablespoon of vinegar to a glass measuring cup, then adding milk to the 1/2 cup line. The vinegar sours the milk, so it becomes an excellent substitute for buttermilk.

*Icing Alternative: If you don’t want to decorate your cookies with icing, you can sprinkle each cookie shape with sugar before baking. Colored sugar is especially festive.

WAYS TO DECORATE CUTOUT SUGAR COOKIES

As I’ve said before, around here, baking cutout sugar cookies is a family tradition. Every Christmas I always looked forward to decorating these cookies with my mom, and now it’s no different with my own kids.

Decorating sugar cookies is a great way to way to spend some much-needed time with the family, and there is no limit to creativity with this recipe. Here are some of the ways that we like to decorate our own cookies.

Sugar cookie icing – I make my own powdered sugar icing (linked in the ingredients list above), but you can even use a can from the store if desired. You can use cream cheese frosting, buttercream frosting, whipped cream frosting, or even a simple powdered sugar glaze.

Sprinkles – this is another no-brainer, and it’s easily my kids’ favorite decoration, probably due to the wide variety of different shapes and colors available in the supermarket. With kids, they also make a big mess!

Rainbow Nonpareils – This is my personal favorite way to decorate after icing the cookies.

Colored sugar – this is a great option if you’d like to keep it easy; you can even use regular sugar. Just sprinkle it on before the cookies are loaded into the oven.

HOW TO STORE DECORATED SUGAR COOKIES

Decorated sugar cookies must be stored in layers in between sheets of wax paper in an airtight container. The wax paper is essential in keeping the icing in-tact, preventing the cookies from sitting on top of each other and bleeding into each other.

Rolled sugar cookies are best enjoyed the first few days after baking.

HOW TO PREVENT CUT OUT COOKIES FROM SPREADING

Although this is a very common problem, it can be easily avoided. Here are some tips to keep your sugar cookies from spreading.

Chill the dough – Chilling the dough helps tremendously to prevent spreading. The colder the temperature, the less greasy your dough will be; this is essential.

Don’t over-mix – Over-mixing will destroy the natural structure of your cookies, and they simply won’t hold together; in fact, the excessive amount of air introduced into the dough during this process can actually cause your cookies to collapse in the oven! Don’t mix any more than you have to.

Use colder butter – Using room temperature butter is best. If the butter is too warm, it will melt into the dough and create a greasy mess with no structure whatsoever.

Work the dough properly – Don’t overwork the dough, and don’t roll it out more than you have to. As you work the dough, the heat of your hands will melt the butter, creating an excessive amount of grease that will most certainly cause your cookies to spread in the oven.

Use plenty of flour – Having enough flour is crucial in baking a spread-resistant sugar cookie. These cookies are naturally fatty, and they need just the right amount of flour to soak up any grease that forms; be precise.

CAN YOU FREEZE SUGAR COOKIE DOUGH?

Yes, raw dough will last up to 3 months in the freezer.

To freeze the dough before cutting out the cookies, simply roll it into a ball, wrap it in plastic wrap, and place it in an airtight container in the freezer.

Otherwise, you can go ahead and cut out the cookies beforehand, placing them in between alternating layers of wax paper in an airtight container.

Bake the frozen cutout cookies as normal, adding a few minutes to to make up for the frozen state. On the other hand, a glob of uncooked dough will need to be thawed until you are able to cut through the dough with a sharp knife, around 30 minutes at room temperature, or several hours in the refrigerator.

CAN YOU FREEZE BAKED OR DECORATED COOKIES?

Yes. Once they are decorated, place the completely cooled cookies in sealed freezer bags, ensuring that they each have plenty of space. Next, stack these freezer bags into airtight containers in the freezer.

When you pull the cookies out of the freezer, let them thaw for several hours at room temperature. Never let your decorated cookies thaw in the refrigerator, as the resulting condensation will ruin your icing.
Cookies & Bars, Desserts
American
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November 5, 2020
Easy Rice Krispie Peanut Butter Balls
Mix up an easy 5 ingredient recipe for Rice Krispie peanut butter balls. Crispy no bake chocolate covered candy perfect for the holidays!

Nothing says Christmas quite like a batch of 4 ingredient buckeyes candy, chocolate covered Ritz crackers with peanut butter, or better yet, peanut butter balls with Rice Krispies. These chocolate covered candies take the smooth out of buckeyes and give them a crispy texture that is oh so scrumptious and curbs those cravings for something sweet and crunchy.

Not to mention that once again, we’re marrying chocolate and peanut butter together. The two together make a delicious candy that’s hard to resist.

Chocolate crispy balls are easy to make and take just a handful of ingredients. I’ll take you through the simple process, step by step, as you read further.

Kids can get in on the fun of making chocolate peanut butter balls with Rice Krispies too. I know my own kids love to help roll the balls and dip them in the melted chocolate.

While I love to make rice crispy peanut butter balls at Christmas, they make an excellent Halloween, Valentine’s Day, or Easter candy. And if you want even quicker and easier, try making this peanut butter chocolate bars recipe.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my candy making tips, important info for this recipe, and similar recipe ideas – and get straight to the crispy peanut butter balls recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

INGREDIENTS YOU’LL NEED:
- Salted butter
- Creamy peanut butter – Preferably a regular peanut butter rather than a natural peanut butter, so it’s not so greasy.
- Powdered sugar
- Rice Krispies cereal – Or store brand… I prefer Aldi’s brand because it’s gluten-free.
- Chocolate melting wafers – Or you can use almond bark, chocolate chips, etc.
Keep in mind, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Mixing Bowl

Baking Sheet with Wax Paper

Double Boiler – Or you can use a glass container, like my favorite 2-Cup Pyrex Measuring Cup, in the microwave; or make it a family affair with a fondue pot.

Toothpicks or Candy Dipping Tools

Airtight Storage Container or Festive Christmas Tin

HOW TO MAKE RICE KRISPIE PEANUT BUTTER BALLS
1. Mix together the melted butter and peanut butter.
1. Add the powdered sugar to the peanut butter mixture, and combine.
1. Add and mix in the crispy rice cereal.
1. Mix everything together until it’s blended well.
HOW TO SHAPE THE PEANUT BUTTER BALLS
1. At this point, you’ll need to shape all of the crispy dough into 1-inch peanut butter balls. You’ll take about a tablespoonful of the peanut butter mixture and begin to roll it between your hands. Shape it into as round of a ball as you can and place it on a baking sheet lined with wax paper.
1. Continue rolling the rest of the dough into balls.
2. Add toothpicks for dipping to each peanut butter ball.
1. Once all of the dough is rolled into balls, chill the whole sheet in the fridge or freezer for about 30 minutes.
HOW TO MELT CHOCOLATE FOR PEANUT BUTTER BALLS

While your peanut butter balls are chilling, it’s a good time to melt the chocolate and get it ready to go.

Depending on the chocolate you decide to use, you can melt it a few different ways:
- Melt it using a double boiler on the stove – This is basically a pan inside of another pan with boiling water in the bottom pan. It allows for more even melting without burning, and it also keeps the chocolate warm for dipping.
- Use a fondue pot and make it a family affair.
- Melt it in the microwave – This is usually the route I go. Just follow package directions.
Also, depending on the type of chocolate used, some people like to add shortening or paraffin wax to their chocolate as it melts. This allows for a thinner coating and stretches your chocolate a little further.

If you use a good quality chocolate, you likely won’t need this step.

I started using Ghirardelli Dark Melting Wafers a few years ago, and I love them so much better than almond bark. They’re so much easier to work with, and they have fantastic flavor. They also have milk chocolate wafers now.

HOW TO DIP THE PEANUT BUTTER BALLS
1. Using the inserted toothpicks, dip every single peanut butter ball, fully immersing each one into the melted chocolate.
Tip: If you don’t have toothpicks… We’ve used a regular table fork in the past, as well as tongs. You can also use a dipping fork or tool to dip your peanut butter balls into the chocolate.
1. Place the dipped balls back onto the wax paper lined baking sheet (or you can place the dipped balls into a festive paper cup). Remove the toothpicks, and cover over the hole by dabbing the chocolate with the end of the toothpick.
1. Chill the peanut butter Rice Krispies balls ’til set, probably about 15 to 20 minutes or so.
HOW TO STORE PEANUT BUTTER BALLS

Rice Krispie peanut butter balls are best stored in between layers of wax paper in an airtight container or a festive Christmas tin in the refrigerator for up to 2 weeks.

CAN YOU USE WHITE CHOCOLATE OR DARK CHOCOLATE FOR THIS RECIPE?

Yes, you can. In fact, I prefer a rich, high quality dark chocolate because it’s easier to work with and melts far more efficiently.

Aside from the differences in flavor, milk chocolate and dark chocolate both have different melting properties, so be sure to adjust the cook time accordingly.

Don’t be afraid to get creative and experiment with different melting chocolates! You can try chocolate chips, chocolate bars, almond bark, etc., to see what you prefer.

CAN YOU FREEZE PEANUT BUTTER BALLS WITH RICE KRISPIES?

Absolutely! You can freeze them either before dipping or after dipping, and they will stay fresh for up to 3 months.

As always, be sure to store them in between layers of wax paper in an airtight container or a festive Christmas tin to avoid freezer burn.

MORE PEANUT BUTTER AND CHOCOLATE TREATS:
- Chocolate Peanut Butter Heart Valentines
- Chocolate Peanut Butter Fingers
IMPORTANT TIPS THAT WILL HELP

Make sure the peanut butter you’re using isn’t a super greasy peanut butter. If it’s too oily, the chocolate may have trouble coating the peanut butter mixture.

Put the melted chocolate in a deeper dish or measuring cup for dipping. I prefer my 2-cup Pyrex measuring cup because I can use it in the microwave, and it’s the perfect size for dipping.

My chocolate covered candy sometimes has kind of a chocolate ring around the bottom. You can avoid this by letting excess chocolate drip off the candy after dipping; and just lightly press the bottom of the candy on a separate sheet of wax paper before putting it back on your cookie sheet.

GET THE PRINTABLE RECIPE

If you love these peanut butter rice crispy balls 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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Rice Krispie Peanut Butter Balls

Mix up an easy 5 ingredient recipe for Rice Krispie peanut butter balls. Crispy no bake chocolate covered candy perfect for the holidays!
Glass Measuring Cup
Candy Dipping Tools
Christmas Tins
Baking Sheet
Wax Paper
Double Boiler
3 tablespoons salted butter (melted)
1 cup creamy peanut butter
1 cup powdered sugar
1 1/2 cups Rice Krispies cereal
10 ounces chocolate melting wafers ((or chocolate chips))
In a small mixing bowl, mix together the melted butter and peanut butter.
Add the powdered sugar to the mixture, and combine.
Stir in the crispy rice cereal, mixing everything together 'til well blended.
Shape all of the crispy dough into 1-inch peanut butter balls. Take about a tablespoonful of the peanut butter mixture and begin to roll it between your hands. Shape it into as round of a ball as you can, and place it on a baking sheet lined with wax paper. Continue rolling the rest of the dough into balls.
Add toothpicks for dipping to each peanut butter ball.
Chill the whole sheet in the fridge or freezer for about 30 minutes.
Add the chocolate to a microwave-safe measuring cup or bowl; and melt, starting at 30 seconds, then stirring every 15-20 seconds, 'til melted and smooth.
Remove the peanut butter balls from the freezer, and using the inserted toothpicks, dip every single peanut butter ball, fully immersing each one into the melted chocolate.
Place the dipped balls back onto the wax paper lined baking sheet. Remove the toothpicks, and cover over the hole by dabbing the chocolate with the end of the toothpick.
Chill the Krispie balls 'til set, probably about 15 to 20 minutes or so.
Rice Krispie peanut butter balls are best stored in between layers of wax paper, in an airtight container or festive Christmas tin, in the refrigerator for up to 2 weeks.
*Preferably a regular peanut butter rather than a natural peanut butter, so it’s not so greasy.

*If you don’t have toothpicks… We’ve used a regular table fork in the past, as well as tongs. You can also use a dipping fork or tool to dip your peanut butter balls into the chocolate.

Depending on the chocolate you decide to use, you can melt it a few different ways:

Melt it using a double boiler on the stove – This is basically a pan inside of another pan with boiling water in the bottom pan. It allows for more even melting without burning, and it also keeps the chocolate warm for dipping.

Melt it in the microwave – This is usually the route I go. Just follow package directions.

Use a fondue pot and make it a family affair.

Depending on the type of chocolate used, some people like to add shortening or paraffin wax to their chocolate as it melts. This allows for a thinner coating and stretches your chocolate a little further. If you use a good quality chocolate, you likely won’t need this step.

I started using Ghirardelli Dark Melting Wafers a few years ago, and I love them so much better than almond bark. They’re so much easier to work with, and they have fantastic flavor. They also have milk chocolate wafers now.

CAN YOU FREEZE PEANUT BUTTER BALLS WITH RICE KRISPIES?

Absolutely! You can freeze them either before dipping or after dipping, and they will stay fresh for up to 3 months.

As always, be sure to store them in between layers of wax paper in an airtight container or a festive Christmas tin to avoid freezer burn.

2 IMPORTANT TIPS THAT WILL HELP

Put the melted chocolate in a deeper dish or measuring cup for dipping; I prefer my 2-cup Pyrex measuring cup because I can use it in the microwave, and it’s the perfect size for dipping.

My chocolate covered candy sometimes has kind of a chocolate ring around the bottom. You can avoid this by letting excess chocolate drip off the candy after dipping; and just lightly press the bottom of the candy on a separate sheet of wax paper before putting it back on your cookie sheet.
Candy, Desserts
American
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November 4, 2020
Perfect Instant Pot Sweet Potatoes the Easy Way
How to make easy Instant Pot sweet potatoes to eat whole, mashed, or use in your favorite recipes. Healthy side dish, perfect for casserole!

This time of year gets me thinking about one of my favorite Thanksgiving desserts, my Great Aunt Jennie’s sweet potato pie. In order to make all my family’s favorite holiday recipes, it’s a given that I’ll need to cook up a bunch of sweet potatoes.

Now I’ve found a much easier way to make all the sweet potato purée I need for sweet potato casserole, Aunt Jennie’s pie, candied sweet potatoes, and more.

Of course, we can also just make sweet potatoes in the Instant Pot for a healthy side with our meals. Baked or mashed, we can add our choice of toppings and have a hint of the holidays year round.

Making pressure cooker sweet potatoes only takes 2 ingredients, and it’s so, so easy to do. It’s as easy as scrubbing your potatoes, placing them in your Instant Pot with a little bit of water, and setting it to cook.

Don’t you just love an easy side dish? I know I do.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

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

INGREDIENTS YOU’LL NEED:
- Medium-sized sweet potatoes
- Water
Keep in mind, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Scrub Brush – A good potato brush makes all the difference in washing potatoes.

Instant Pot – We use our 8 quart Instant Pot on most occasions.

Steaming Trivet for the Instant Pot – You’ll need this to keep the potatoes up out of the water.

WHY COOK SWEET POTATOES IN THE INSTANT POT?

Making sweet potatoes in the Instant Pot definitely has its advantages.
- It’s faster. Baking sweet potatoes in the oven can sometimes take well over an hour, but the Instant Pot will have them ready within 30 minutes.
- It’s easy and convenient. You clean your potatoes, place them in the Instant Pot, and cook; it doesn’t get any easier than that!
- Pressure cooker sweet potatoes have a far better flavor. The Instant Pot creates a perfectly moist inside with a rich, creamy flavor that’s simply hard to resist.
IS IT BETTER TO BOIL OR STEAM SWEET POTATOES?

While boiling sweet potatoes may actually retain more nutrients, it’s best to cook sweet potatoes however works best and most efficiently for you.

I actually prefer to steam my sweet potatoes. Boiled sweet potatoes can typically gain a soggy texture that I just don’t care for.

Instead I prefer a rich and creamy, melt-in-your-mouth sweet potato, and steaming is the way to go for that. It’s quicker, it’s easier, and the result is far superior in both flavor and texture.

HOW TO COOK INSTANT POT SWEET POTATOES

Cooking whole sweet potatoes in a pressure cooker requires very little prep time. Be sure to rinse and scrub your sweet potatoes before getting started, so they’re ready to go.

Let’s walk through the recipe steps…
1. Add the water to your Instant Pot, and place a steaming trivet down inside.
1. Lay the potatoes on top of the trivet. It’s ok to stack the potatoes; the steam in the Instant Pot will cook them thru and thru.
HOW LONG TO STEAM SWEET POTATOES IN THE INSTANT POT
1. Place the lid on the Instant Pot, seal the vent, and press Manual mode, setting to high-pressure cook for about 15 minutes. If your sweet potatoes are larger, they’ll need more cooking time.
2. Allow the pressure cooker to naturally release pressure for 10 minutes.
3. Then manually release any remaining pressure. Just be careful of the steam, so it doesn’t burn your fingers.
Tip: To manually release the valve, I like to use the long handle of a wooden spoon covered in a kitchen towel, with my hand under the towel on the other end of the spoon.
1. Carefully remove the lid, and remove the sweet potatoes to a cutting board or plates.
1. Serve with butter or other toppings of your choice.
HOW TO TELL IF YOUR SWEET POTATOES ARE DONE

It’s fairly easy to tell when sweet potatoes are fully cooked. Just poke the sweet potatoes with a fork or table knife; if your fork slides into the sweet potato easily, it’s done.

HOW TO STORE AND REHEAT STEAMED SWEET POTATOES

You can refrigerate leftover sweet potatoes in an airtight container for up to 5 days.

To reheat, just pop them into the microwave (in a microwave-safe dish) and heat on high ’til the sweet potato is heated through and through, probably about 2 minutes or so.

HOW TO SERVE BAKED SWEET POTATOES

When it comes to topping your baked sweet potatoes, the sky’s the limit. Here are some simple ideas to serve your sweet potatoes in a manner that your family will be sure to enjoy!
- Spread butter, salt and pepper for a savory snack, much like a regular baked potato. You could even throw on some sour cream and chives!
- Mix up a quick batch of whipped cinnamon butter to spread on your baked sweet potatoes.
- Sprinkle some brown sugar and cinnamon with melted butter for an irresistible sweet treat.
- Throw some marshmallows on top. This would pair wonderfully with the brown sugar and cinnamon, and you could even throw some pecans on top to imitate a traditional sweet potato casserole.
- Finish them off in the oven with some melted cheese; cheddar, Monterey Jack, Colby Jack, mozzarella, Asiago, and even grated parmesan cheese would all be wonderful candidates. You could even add caramelized garlic and onions and sliced tomatoes to this mixture.
- Make taco stuffed sweet potatoes! Split the potato open, add your taco meat (taco beef or taco chicken), salsa, cheese, and all of the normal taco fixings.
DO SWEET POTATOES AND REGULAR POTATOES COOK THE SAME?

Sweet potatoes cook very differently from regular baked potatoes, and I would not recommend substituting one for the other.

Sweet potatoes are more fibrous and typically contain quite a bit more moisture, which considerably lengthens their cooking time. They are much softer and far creamier with a higher sugar content than that of a regular potato.

On the other hand, regular potatoes have a much drier, starchier flesh, which is why they’re almost exclusively reserved for use in savory dishes.

CAN I USE THIS METHOD FOR MAKING SWEET POTATO PUREE FOR CASSEROLE AND OTHER SIDE DISHES?

Yes, you can use this Instant Pot sweet potato recipe to make sweet potato purée. Just follow the recipe all the way to the end, at which point you will need to peel and mash the potatoes into a smooth, creamy purée.

Making mashed sweet potatoes can easily be done in a blender or with a hand mixer.

WAYS TO USE PRESSURE COOKER SWEET POTATOES

Sometimes the best recipes are the simplest recipes, such as quick and easy creamy mashed sweet potatoes. Also, this sweet potato breakfast hash makes a killer meal for the family.

Sweet potato chips are a delicious side for burger night, and they’re a great alternative to potato chips if you’re looking for a bit more variety!

Drenched in a butter and brown sugar sauce, these delicious Traeger grilled sweet potatoes are simply hard to beat.

Perhaps the most unique of all, this sweet potato crunch bread goes great with a steaming cup of coffee, perfect for that late weekend brunch.

GET THE PRINTABLE RECIPE

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

CRAVING MORE DELICIOUS RECIPES? Subscribe to my newsletter, and follow along on Pinterest, Facebook, YouTube, and Instagram for all the latest updates!
Perfect Instant Pot Sweet Potatoes the Easy Way

How to make easy Instant Pot sweet potatoes to eat whole, mashed, or use in your favorite recipes. Healthy side dish, perfect for casserole!
OXO Good Grips Vegetable Brush
The Step-by-Step Instant Pot Cookbook: 100 Simple Recipes for Spectacular Results — with Photographs of Every Step
Instant Pot Duo Crisp Pressure Cooker 11 in 1, 8 Qt with Air Fryer, Roast, Bake, Dehydrate and more
22 Pcs Accessories for Instant Pot 6 8 Qt
Instant Pot Stainless Steel Official Wire Roasting Rack, Compatible with 6-quart and 8-quart cookers
Watkins Gourmet Spice Tin, Pure Ground Cinnamon, 6 oz. Tin, 1-Count
4 medium-sized sweet potatoes
1 cup water
Rinse and scrub your sweet potatoes before getting started, so they’re ready to go.
Add the water to your Instant Pot, and place a steaming trivet down inside.
Lay the potatoes on top of the trivet. It’s ok to stack the potatoes; the steam in the Instant Pot will cook them thru and thru.
Place the lid on the Instant Pot, seal the vent, and press Manual mode, setting to high-pressure cook for about 15 minutes. If your sweet potatoes are larger, they’ll need more cooking time.
Allow the pressure cooker to naturally release pressure for 10 minutes.
Then manually release any remaining pressure. Just be careful of the steam, so it doesn’t burn your fingers.*
Carefully remove the lid, and remove the sweet potatoes to a cutting board or plates.
Serve with butter or other toppings of your choice.*
*Tip: To manually release the valve, I like to use the long handle of a wooden spoon covered in a kitchen towel, with my hand under the towel on the other end of the spoon.

*When it comes to topping your baked sweet potatoes, the sky’s the limit. Here are some simple ideas to serve your sweet potatoes in a manner that your family will be sure to enjoy!

Spread butter, salt and pepper for a savory snack, much like a regular baked potato. You could even throw on some sour cream and chives!

Mix up a quick batch of whipped cinnamon butter to spread on your baked sweet potatoes.

Sprinkle some brown sugar and cinnamon with melted butter for an irresistible sweet treat.

Throw some marshmallows on top. This would pair wonderfully with the brown sugar and cinnamon, and you could even throw some pecans on top to imitate a traditional sweet potato casserole.

Finish them off in the oven with some melted cheese; cheddar, Monterey Jack, Colby Jack, mozzarella, Asiago, and even grated parmesan cheese would all be wonderful candidates. You could even add caramelized garlic and onions and sliced tomatoes to this mixture.

Make taco stuffed sweet potatoes! Split the potato open, add your taco meat (taco beef or taco chicken), salsa, cheese, and all of the normal taco fixings.

HOW TO TELL IF YOUR SWEET POTATOES ARE DONE

It’s fairly easy to tell when sweet potatoes are fully cooked. Just poke the sweet potatoes with a fork or table knife; if your fork slides into the sweet potato easily, it’s done.

HOW TO STORE AND REHEAT STEAMED SWEET POTATOES

You can refrigerate leftover sweet potatoes in an airtight container for up to 5 days.

To reheat, just pop them into the microwave (in a microwave-safe dish) and heat on high ’til the sweet potato is heated through and through, probably about 2 minutes or so.

CAN I USE THIS METHOD FOR MAKING SWEET POTATO PUREE FOR CASSEROLE AND OTHER SIDE DISHES?

Yes, you can use sweet potatoes in the Instant Pot to make sweet potato purée. Follow this recipe all the way to the end, at which point you will simply peel and mash the potatoes into a smooth, creamy purée. This can also be more easily done in a blender.
Instant Pot Recipes
American
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November 3, 2020
Cheesy CrockPot Funeral Potatoes Casserole Recipe
How to make cheesy CrockPot funeral potatoes. Easy slow cooker hashbrown casserole, a family favorite side dish, breakfast, or brunch recipe.

Remember that wonderful hash brown casserole with Corn Flakes we made in the oven a little while ago? It was such a big hit with y’all, that I decided to adapt it and make it into a CrockPot hash brown casserole.

Only this time, I added one secret ingredient that really gives it a kick. What a difference one powerful, little ingredient can make.

CrockPot cheesy hashbrowns are the perfect side dish for Thanksgiving, Christmas, and Easter; they also make the perfect breakfast or brunch idea, especially if you add a little bit of protein like ham, bacon, or sausage. Yum!

One of the many things I love about slow cooker hash brown casserole is that it’s very easy to mix up. It’s as easy as dumping, mixing, and spreading in your slow cooker.

And it only takes 2-3 hours to cook, so you can easily make it morning of for a family dinner, served up alongside a good slow cooker pork roast or whole slow cooker chicken and this easy green bean casserole recipe.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

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 casserole recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

WHY ARE THEY CALLED FUNERAL POTATOES?

Well, Southern Living states that although they are consumed all across the country, funeral potatoes are really more of a southern tradition, and the reasoning is in the name. To put it simply, cheesy hash brown casserole is an easy make-ahead recipe that can feed a crowd, and that’s perfect for a funeral.

To be honest, here in the South and even living in the Midwest, I can’t remember ever attending a funeral or potluck at which funeral potatoes weren’t served!

INGREDIENTS YOU’LL NEED:
- Frozen hash browns, thawed
- Salted butter
- Salt
- Ground black pepper
- Garlic cloves – that secret ingredient I talked about… It’s amazing what a little garlic can do.
- Yellow onion
- Cream of chicken soup – Or if you’d rather, cream of mushroom soup.
- Sour cream
- Sharp cheddar cheese – I prefer to use extra sharp cheddar cheese.
- Corn Flakes
Keep in mind, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Small and Large Mixing Bowls

Cutting Board and Knife (or Vegetable Chopper)

Slow Cooker – My favorite slow cooker is a beast of a cooker.

HOW TO MAKE CROCKPOT FUNERAL POTATOES

Before getting started, be sure to spray your CrockPot or slow cooker with cooking spray to prevent sticking or scorching.
1. In a large mixing bowl, combine the hashbrowns, melted butter, salt, pepper, minced garlic, minced onion, cream of chicken soup, sour cream.
1. Stir in the cheddar cheese.
1. Spread the mixture into your greased slow cooker.
2. Cook on high for 2 to 3 hours, or on low for 4 to 5 hours.
1. In a small bowl, mix together the slightly crushed Corn Flakes and the melted butter.
2. Sprinkle the Corn Flakes over the hash brown mixture in the slow cooker; then cover and cook an additional 30 minutes.
And that’s it! When it’s done, it’s ready to serve while warm. You can sprinkle it with chopped green onions, if preferred.

CAN I PUT FROZEN POTATOES IN THE SLOW COOKER, OR DO I HAVE TO COOK THEM FIRST?

Yes, the potatoes can be put straight into the slow cooker, but it’s important to ensure that they are thawed beforehand. Just follow the instructions on the package, and be sure to allow ample time for thawing.

HANDY TIP: HOW TO CRUSH CORN FLAKES

The quickest and least messy way that I have found to crush Corn Flakes is to place them in a quart sized plastic bag and seal the bag. Be sure that all of the air inside the bag escapes.

Using either your hands or a rolling pin, you can now crush the Corn Flakes. For this recipe, they only need to be slightly crushed, so don’t spend too much time on it.

WHAT CAN I SUBSTITUTE FOR SOUR CREAM?

The best 1:1 substitute for sour cream that I have found is plain Greek yogurt. For every cup of sour cream, it is also possible to substitute 1 cup of milk or cream mixed with 1 tablespoon of lemon juice.

If a vegan substitute is desired, you can simply use a vegan sour cream or Greek yogurt, both of which can be found in most grocery stores and health food stores.

That being said, I highly recommend that you keep the sour cream in these CrockPot funeral potatoes, as nothing else really comes close to the flavor and richness sour cream provides.

WHAT TO SERVE WITH CROCKPOT HASH BROWN CASSEROLE:

Crockpot hash brown casserole pairs wonderfully with the following dishes:
HOW TO STORE AND REHEAT CROCKPOT CHEESY HASHBROWNS

Thankfully, this recipe is a great make-ahead side dish. It can be made the night before, the day before, etc. This casserole will store in the fridge in an airtight container for up to 3 days.

Although it is certainly possible to cook it beforehand, for the best results I recommend mixing it up to store in the fridge, waiting to cook until you’re ready to eat.

For longer storage time, cook your funeral potatoes in the slow cooker beforehand, and place them in the freezer in an airtight container for up to 3 months. When you’re ready, simply let your potatoes thaw overnight in the refrigerator, and bake them at 350° F for 30 minutes to an hour.

IS CROCKPOT HASHBROWN CASSEROLE GLUTEN-FREE?

Unfortunately, CrockPot hashbrown casserole is not typically gluten-free, reason being that cream of chicken soup and hash browns are rarely gluten-free. Corn Flakes aren’t either.

That being said, there are options for both gluten-free cream of chicken soup and gluten-free frozen hashbrowns in most grocery stores and health food stores. I’ve found that Ore-Ida makes delicious gluten-free frozen hash browns.

As for the Corn Flakes, I haven’t found a gluten-free option yet; but you could always substitute slightly crushed potato chips or maybe a gluten-free Corn Chex cereal.

Always be sure to check all of your ingredient labels to ensure that they’re truly gluten-free.

MORE POTATO RECIPES YOU MAY ENJOY:
GET THE PRINTABLE CASSEROLE RECIPE

If you love this slow cooker hash brown casserole 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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CrockPot Funeral Potatoes

How to make cheesy CrockPot funeral potatoes. Easy slow cooker hashbrown casserole, a family favorite side dish, breakfast, or brunch recipe.
Vegetable Chopper
Large Mixing Bowl
7-Quart Slow Cooker
30 ounces frozen hash browns (thawed)
1/2 cup salted butter (melted)
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic (minced)
1/2 cup yellow onion (minced)
10.5 ounces cream of chicken soup
16 ounces sour cream
2 cups extra sharp cheddar cheese (shredded)
Topping:
2 cups Corn Flakes (slightly crushed)
1/4 cup salted butter (melted)
4 green onions (chopped (optional))
Spray the inside of the CrockPot or slow cooker with cooking spray to prevent sticking or scorching.
In a large mixing bowl, combine the hashbrowns, melted butter, salt, pepper, minced garlic, minced onion, cream of chicken soup, and sour cream.
Stir in the cheddar cheese.
Spread the mixture into the greased slow cooker.
Cook on high for 2 to 3 hours, or on low for 4 to 5 hours.
Topping:
In a small bowl, mix together the slightly crushed Corn Flakes and melted butter.
Sprinkle the Corn Flakes over the hash brown mixture in the slow cooker; then cover and cook an additional 30 minutes.
Sprinkle with chopped green onions, if desired, and serve while warm.
CAN I PUT FROZEN POTATOES IN THE SLOW COOKER, OR DO I HAVE TO COOK THEM FIRST?

Yes, the potatoes can be put straight into the slow cooker, but it’s important to ensure that they are thawed beforehand. Just follow the instructions on the package, and be sure to allow ample time for thawing.

HANDY TIP: HOW TO CRUSH CORN FLAKES

The quickest and least messy way that I have found to crush Corn Flakes is to place them in a quart sized plastic bag and seal the bag. Be sure that all of the air inside the bag escapes. Using either your hands or a rolling pin, you can now crush the Corn Flakes. For this recipe, they only need to be slightly crushed, so don’t spend too much time on it.

HOW TO STORE AND REHEAT CROCKPOT CHEESY HASHBROWNS

Thankfully, this recipe is a great make-ahead meal. It can be made the night before, the day before, etc. This casserole will store in the fridge in an airtight container for up to 3 days.

Although it is certainly possible to cook it beforehand, for the best results I recommend mixing it up to store in the fridge, waiting to cook until you’re ready to eat.

For longer storage time, cook your funeral potatoes in the slow cooker beforehand, and place them in the freezer in an airtight container for up to 3 months. When you’re ready, simply let your potatoes thaw overnight in the refrigerator, and bake them at 350° F for 30 minutes to an hour.

Side Dish
American
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October 27, 2020
Southern Sweet Potato Casserole with Marshmallows
How to make the best southern sweet potato casserole with marshmallows and pecans. Classic Thanksgiving side dish you can easily make ahead.

Thanksgiving will soon be upon us, and nothing says Thanksgiving dinner quite like a delicious sweet potato casserole covered in a gooey marshmallow pecan topping.

I have never been a huge fan of sweet potatoes by themselves. But throw together a good, old-fashioned, southern sweet potato casserole, and I can eat it by the spoonful; it’s so good!

My grandma made sweet potato and marshmallow casserole every single Thanksgiving. I still remember waiting on the marshmallows to get just brown enough that dinner was finally ready to eat.

This side dish is really easy to make and doesn’t take a lot of time to bake, maybe 25 to 30 minutes in all. You can make it the day of, or you can make it ahead of time.

Whether you’re serving it as a side dish or on the dessert table, your crowd is definitely going to love this sweet potato casserole recipe. Speaking of dessert, sweet potato pie is another crowd-pleasing favorite.

INGREDIENTS YOU’LL NEED:
- Sweet potatoes
- Unsalted butter
- Light brown sugar
- Whole milk
- Large eggs
- Vanilla extract
- Salt
- Chopped pecans
- Mini marshmallows
KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Cutting Board and Paring Knife (or Vegetable Peeler) and Chef’s Knife

Large Stock Pot

Potato Masher or Hand Mixer

Large Mixing Bowl and Whisk

9×13 Baking Dish

HOW TO MAKE SWEET POTATO CASSEROLE WITH MARSHMALLOWS

Making sweet potato casserole with marshmallows is a two-part process, involving both prepping the sweet potatoes and then layering the casserole.

HOW TO PREPARE THE SWEET POTATOES
1. Peel and cut the washed sweet potatoes into cubes.
2. Add the cubed sweet potatoes to a large stock pot, and cover them with water. Bring to a boil on the stove over medium heat, and cook for 10 to 15 minutes, or until tender when poked with a fork.
3. When the potatoes are fully cooked, drain the water, and add the potatoes to a large mixing bowl.
4. Mash the sweet potatoes with a potato masher or hand mixer, so they’re ready to go into the casserole.
If you don’t want to go through the process of boiling your sweet potatoes, you can go the easier route and just make pressure cooker sweet potatoes in your Instant Pot. Then peel them and mash them right in the pot with an immersion blender or hand mixer.

HOW TO MAKE SWEET POTATO CASSEROLE FROM SCRATCH

At this point, you can pre-heat your oven to 375°F, and lightly spray the sides and bottom of a 9×13 casserole dish with cooking spray.
1. Add the softened butter, brown sugar, milk, eggs, vanilla extract, and salt to the sweet potatoes in the mixing bowl, and whisk until everything is well combined.
2. Stir the chopped pecans into the sweet potato mixture.
3. Evenly spread the mixture into the prepared baking dish.
4. Sprinkle the top with marshmallows and the remaining pecans.
At this point, it’s ready to bake at 375°F for 25 to 30 minutes, or until the marshmallows are golden brown. Serve it immediately while warm, and store any leftovers in the fridge.

CAN I MAKE IT IN ADVANCE?

Yes, sweet potato casserole is a great make-ahead recipe.

It’s best to mix everything together, leaving the topping off until it is time to bake. You can then place the raw filling in the refrigerator in an airtight container for up to 2-3 days.

When you’re ready to bake the casserole, place the pre-made filling in your baking dish and top with mini marshmallows and pecans. Bake it as normal, at 375°F for 25-30 minutes, or until the marshmallows are golden brown.

HOW TO STORE SWEET POTATO CASSEROLE

A baked sweet potato casserole is best stored in the refrigerator. It will typically keep for up to 4-5 days.

You can either keep it in your baking dish, covering the top with plastic wrap or aluminum foil, or you can alternatively dish it out into an airtight container. Both ways work equally as well!

To reheat, cover your casserole with aluminum foil, and bake at 375°F for 5-10 minutes. It is now ready to serve!

CAN I FREEZE THIS CASSEROLE?

Yes, you can freeze this casserole, although it’s best to freeze it before baking.

Simply spread both the filling and the topping in your pan, and cover it with a double layer of aluminum foil. Place it in the freezer, and it will keep for around 3 months.

You can also freeze just the filling in an airtight container, waiting until it’s time to bake to spread it in your pan with the topping.

Be sure to let it warm up at room temperature for around 30 minutes before baking. Bake as the recipe directs, or until the marshmallows are golden brown.

WHAT GOES WELL WITH SWEET POTATO CASSEROLE?

Sweet potato casserole pairs well with just about anything, but here are some of my favorite recipes.
WHAT’S THE DIFFERENCE BETWEEN A YAM AND A SWEET POTATO?

This is a good question. Bon Appétit states, “At most grocery stores, absolutely nothing.”

Most yams that you see in the grocery store are, in fact, orange-fleshed sweet potatoes. However, back in the 1930’s, Louisiana market growers decided to name their orange-fleshed sweet potatoes “yams,” and the name has stuck even to this day.

Real yams are a different root vegetable altogether, more comparable to a white russet potato than a sweet potato. Real yams are not typically easy to find in the U.S.

CAN YOU USE CANNED YAMS FOR THIS RECIPE?

Real yams will definitely not work. They are far different from a sweet potato.

That being said, most canned yams that are available in American grocery stores are really orange-fleshed sweet potatoes. Usually it will state on the can whether or not it is actually a sweet potato product.

If your canned yams are just sweet potatoes, they will make a fine 1:1 substitute for this recipe.

VARIOUS WAYS TO MAKE SOUTHERN SWEET POTATO CASSEROLE

When it comes to making sweet potato casserole, the sky is the limit. Toppings are a great place to start.
- Instead of topping with marshmallows, try making a brown sugar and pecan streusel topping. This makes for a delicious casserole.
- Try using a different nut. Pecans are not the only option; almonds and walnuts come to mind.
- You can also change up the seasonings; sometimes a hint of pumpkin pie spice or just cinnamon goes a long way. Be creative!
HOW TO MAKE THIS CASSEROLE A LITTLE BIT HEALTHIER

Here are some ideas to make southern sweet potato casserole a little bit healthier.
- If you are looking for a gluten-free casserole, this recipe pretty much fits the bill. Just be sure to check all of your ingredients to ensure that they really are gluten-free.
- To make this recipe lactose-free, you can substitute just about any dairy-free milk, like almond milk or cashew milk, and you can use ghee in place of butter. These products can be found in most grocery stores and health food stores.
- You can eliminate the marshmallow topping and simply use a pecan streusel topping.
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Southern Sweet Potato Casserole

How to make the best southern sweet potato casserole with marshmallows and pecans. Classic Thanksgiving side dish you can easily make ahead.
Vegetable Peeler
Large Stockpot
Large Mixing Bowl
Hand Mixer
9×13 Baking Dish
Casserole:
4 pounds sweet potatoes
1/2 cup unsalted butter (softened)
3/4 cup light brown sugar
1/2 cup whole milk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon salt
1/4 cup chopped pecans
Topping:
2 cups mini marshmallows
1/4 cup chopped pecans
Peel and cut the washed sweet potatoes into cubes.
Add the cubed sweet potatoes to a large stockpot, and cover them with water. Bring to a boil on the stove over medium heat, and cook for 10 to 15 minutes, or until tender when poked with a fork.
When the potatoes are fully cooked, drain the water and add the potatoes to a large mixing bowl.
Mash the sweet potatoes with a potato masher or hand mixer, so they're ready to go into the casserole.
Pre-heat your oven to 375° F, and lightly spray the sides and bottom of a 9×13 casserole dish with cooking spray.
Add the softened butter, brown sugar, milk, eggs, vanilla extract, and salt to the sweet potatoes in the mixing bowl, and whisk until everything is well combined.
Stir the chopped pecans into the sweet potato mixture.
Evenly spread the mixture into the prepared baking dish.
Sprinkle the top with marshmallows and the remaining pecans.
Bake at 375° F for 25 to 30 minutes, or until the marshmallows are golden brown.
Serve it immediately while warm, and store any leftovers in the fridge.
*If you don’t want to go through the process of boiling your sweet potatoes, you can go the easier route and just make Instant Pot sweet potatoes. Then peel them and mash them right in the pot with an immersion blender or hand mixer.

CAN I MAKE IT IN ADVANCE?

Yes, sweet potato casserole is a great make-ahead recipe.

It’s best to mix everything together, leaving the topping off until it is time to bake. You can then place the raw filling in the refrigerator in an airtight container for up to 2-3 days.

When you’re ready to bake the casserole, place the pre-made filling in your baking dish and top with mini marshmallows and pecans. Bake it as normal, at 375°F for 25-30 minutes, or until the marshmallows are golden brown.

HOW TO STORE SWEET POTATO CASSEROLE

A baked sweet potato casserole is best stored in the refrigerator. It will typically keep for up to 4-5 days. You can either keep it in your baking dish, covering the top with plastic wrap or aluminum foil, or you can alternatively dish it out into an airtight container. Both ways work equally as well!

To reheat, cover your casserole with aluminum foil, and bake at 375°F for 5-10 minutes. It is now ready to serve!

CAN I FREEZE THIS CASSEROLE?

Yes, you can freeze this casserole, although it’s best to freeze it before baking. Simply spread both the filling and the topping in your pan, and cover it with a double layer of aluminum foil. Place it in the freezer, and it will keep for around 3 months.

You can also freeze just the filling in an airtight container, waiting until it’s time to bake to spread it in your pan with the topping.

Be sure to let it warm up at room temperature for around 30 minutes before baking. Bake as the recipe directs, or until the marshmallows are golden brown.

CAN YOU USE CANNED YAMS FOR THIS RECIPE?

Real yams will definitely not work. They are far different from a sweet potato.

That being said, most canned yams that are available in American grocery stores are really orange-fleshed sweet potatoes. Usually it will state on the can whether or not it is actually a sweet potato product.

If your canned yams are just sweet potatoes, they will make a fine 1:1 substitute for this recipe.

Side Dish
American
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October 23, 2020
Fruity Pebble Christmas Trees Crispy Treats
How to make festive and easy Fruity Pebble Christmas trees, a colorful holiday Krispie treat recipe for kids. Make it in 10 minutes in the microwave!

Take a dessert like easy Fruity Pebbles treats or classic Rice Krispie treats, switch out the cereal, cut them out with a Christmas tree cookie cutter, and you’ve got a colorful treat all the kids will love this holiday season.

Heck even I love these festive and colorful Fruity Pebbles Christmas trees. They’re ooey, gooey, chewy, and downright delicious.

Fruity Pebbles has always been one of my favorite cereals. It’d stand to reason that my kids love it too, which is one reason I also like to make Fruity Pebbles ice cream. Yum!

Fruity Pebble crispy treats are super easy to make and only take about 10 minutes from start to finish, using the microwave. Cutting them out may take a bit more time if you really sit down and just enjoy the process with your kids.

You mix them up; your kids do the cutting out and decorating.

To decorate I like to just add a mini marshmallow for the star at the top of each tree, because the cereal is colorful and festive enough all by itself. Fruity Pebbles treats are just so cute!

INGREDIENTS YOU’LL NEED:

You’ll need just a few ingredients to make this Fruity Pebbles Christmas treats recipe…
- Salted butter
- Vanilla extract
- Mini marshmallows
- Fruity Pebbles cereal
Keep in mind, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Large microwave-safe bowl and spatula or wooden spoon – for mixing all the ingredients together and cooking in the microwave.

Baking dish – Be sure to grease it with cooking spray.

Christmas tree cookie cutter – for cutting out Christmas shapes.

HOW TO MAKE FRUITY PEBBLE CHRISTMAS TREES

This marshmallow cereal treat only requires a few steps to mix…
1. Add the mini marshmallows, salted butter, and vanilla extract to a large microwave-safe bowl, and heat on high for 2 minutes, mostly melting everything.
2. Remove the bowl from the microwave, and stir the mixture ’til smooth; the mixture will finish melting with stirring.
3. Quickly stir in the cereal.
4. Gently spread and pat the mixture into a greased 9×13 baking dish, and allow it to cool. (Tip: To prevent your hands from sticking to the cereal mixture, dip your hands in water beforehand, and rub them together; or you can spray them with a light coating of cooking spray.)
MAKE CHRISTMAS TREE SHAPES
1. To cut into Christmas tree shapes, use a Christmas tree cookie cutter, and cut shapes right out of the pan.
1. Top each Christmas tree with a mini marshmallow star. It’ll stick to the treat with no help needed besides a gentle press of your finger.
ARE THEY GLUTEN-FREE?

Yes, they are typically gluten-free. Fruity Pebbles are gluten-free, but some marshmallow brands can contain gluten, so just ensure that your marshmallows are gluten-free.

As with any other recipe, always check your ingredients over to ensure that they are, in fact, gluten-free. It’s better to be safe than sorry!

WHAT KIND OF MARSHMALLOWS SHOULD I USE FOR FRUITY PEBBLE CRISPY TREATS?

While you can use big marshmallows, jumbo marshmallows, or mini marshmallows, it really is best to use mini marshmallows. These melt far more efficiently and quicker than larger marshmallows.

You can also use marshmallow fluff. Just use 1 jar of marshmallow cream for every 4 cups of mini marshmallows.

CAN I USE MARGARINE INSTEAD OF BUTTER?

I highly recommend that you use a good salted butter over margarine. Salted butter will give these treats a much richer flavor and texture.

WHY ARE MY TREATS HARD?

Sometimes it can be hard to tell what causes Fruity Pebble treats to be hard, but here are a few pointers to avoid that scenario.
- It’s best to use fresh marshmallows. Often a pack of marshmallows will have an expiration date 4 or 5 months out from the time that it is purchased, and the closer you get to this date, the harder your marshmallows can become; once this date has passed, you may want to buy new marshmallows.
- It’s easy to get impatient and melt the marshmallows at too high of a temperature, and if they cook too quickly, the resulting mixture will harden. Remember, be patient; slow and steady wins the race!
- Don’t use too much cereal. You don’t want too dry of a mixture, as this will certainly become tough and chewy!
VARIATIONS ON FRUITY PEBBLE MARSHMALLOW TREATS

Here are some ideas to add a little more variety to these treats!
- Add freeze-dried fruit. Strawberries come to mind!
- If you need a dairy-free option, try using the same amount of coconut oil in place of the butter.
- Try different marshmallow flavors. You can often buy a wide variety of different marshmallow flavors at just about any local grocery store.
- Use a different cereal. I reckon that cocoa pebbles would be amazing for this recipe!
- Drizzle the treats with a melted white chocolate tinsel.
HOW TO STORE FRUITY PEBBLES TREATS

Fruity pebble treats are best freshly made, but they will store in an airtight container for a few days. Alternatively, you can store them in the freezer in an airtight container for up to 6 weeks.

MORE KRISPIE TREATS RECIPES:
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Fruity Pebble Christmas Trees

How to make festive and easy Fruity Pebble Christmas trees, a colorful holiday Krispie treat recipe for kids. Make it in 10 minutes in the microwave!
Large Microwave-Safe Bowl
Christmas Tree Cookie Cutter
9×13 Baking Pan
6 cups mini marshmallows
5 tablespoons salted butter
1 teaspoon vanilla extract
8 cups Fruity Pebbles cereal
Grease a 9×13 baking pan with cooking spray and set aside.
Add the mini marshmallows, salted butter, and vanilla extract to a large microwave-safe bowl, and heat on high for 2 minutes, mostly melting everything.
Remove the bowl from the microwave, and stir the mixture ’til smooth; the mixture will finish melting with stirring.
Quickly stir in the cereal.
Gently spread and pat the mixture into a greased 9×13 baking pan, and allow it to cool. Tip: To prevent your hands from sticking to the cereal mixture, dip your hands in water beforehand, and rub them together; or you can spray them with a light coating of cooking spray.
Use a Christmas tree cookie cutter to cut the treats into trees.
Top each Christmas tree with a mini marshmallow star. It’ll stick to the treat with no help needed besides a gentle press of your finger.
Then place the trees on a platter and serve!
WHAT KIND OF MARSHMALLOWS SHOULD I USE FOR FRUITY PEBBLE CRISPY TREATS?

While you can use big marshmallows, jumbo marshmallows, or mini marshmallows, it really is best to use mini marshmallows. These melt far more efficiently and quicker than larger marshmallows.

You can also use marshmallow fluff. Use 1 jar of marshmallow cream for every 4 cups of mini marshmallows.

CAN I USE MARGARINE INSTEAD OF BUTTER?

I highly recommend that you use a good salted butter over margarine. Salted butter will give these treats a much richer flavor and texture.

WHY ARE MY TREATS HARD?

Sometimes it can be hard to tell what causes fruity pebble treats to be hard, but here are a few pointers to avoid that scenario.

It’s best to use fresh marshmallows. Often a pack of marshmallows will have an expiration date 4 or 5 months out from the time that it is purchased, and the closer you get to this date, the harder your marshmallows will become; once this date has passed, you might as well buy new marshmallows.

It’s easy to get impatient and melt the marshmallows at too high of a temperature, and if they cook too quickly, the resulting mixture will harden. Remember, be patient; slow and steady wins the race!

Don’t use too much cereal. You don’t want too dry of a mixture, as this will certainly become tough and chewy!

HOW TO STORE FRUITY PEBBLES TREATS

Fruity pebble treats are best freshly made, but they will store in an airtight container for a few days. Alternatively, you can store them in the freezer in an airtight container for up to 6 weeks.
Sweet Snacks
American
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October 9, 2020
Homemade Hot Chocolate with Chocolate Chips
How to make rich and creamy homemade hot chocolate with chocolate chips. Best with marshmallows or whipped cream; easy 3-ingredient recipe for Christmas!

When it comes to hot chocolate, there is nothing quite as dreamy and creamy as a nice warm cup of homemade hot chocolate with chocolate chips paired with my favorite hot chocolate cookies. I’m telling you, it is the absolute BEST!

I’ve always enjoyed Swiss Miss and homemade hot chocolate mix; but I’ll tell you what, after making this hot chocolate recipe with chocolate chips, I’m sold on this way of making my favorite wintertime treat.

Hot cocoa with chocolate chips is very creamy and slightly thicker than regular cocoa. It’s got a richness to it that just can’t be beat.

There’s something pretty special about replacing cocoa powder with chocolate chips. It creates a silky smooth drink that slides right down your throat and gives you a craving for more, especially if you’re a chocolate fanatic like me.

Keep reading because I’ll share tips for making your favorite chocolate drink even tastier, with ideas for extra flavors and ingredients you can add.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

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

INGREDIENTS YOU’LL NEED:
- Whole milk
- Semi-sweet chocolate chips – I recommend Ghirardelli. You want a good brand of chocolate. I also prefer semi-sweet; but you can use milk chocolate chips or dark chocolate chips if you prefer.
- Sea salt – You can use regular table salt too.
Keep in mind, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Saucepan – You can use a small saucepan or a medium-sized saucepan.

Whisk and Heat-Resistant Spatula – I like to whisk everything together in the beginning, and then as it cooks, switch to my favorite spatula.

Your Favorite Mug

HOW TO MAKE HOT CHOCOLATE WITH CHOCOLATE CHIPS

Making hot chocolate with chocolate chips is really simple and easy to do. Yet another reason why I love making this creamy hot chocolate recipe.
1. Add the milk to a small saucepan over low to medium heat.
1. When the milk has slightly warmed for about 2 to 3 minutes, add in the chocolate chips, whisking until melted.
1. Add a pinch of salt, and stir that into the mixture.
1. Warm the mixture, stirring constantly, until small bubbles start to form around the edge of the liquid on the sides of the pan; but don’t let it boil, or it will very likely curdle.
Now you’re ready to pour your homemade hot chocolate into your favorite mug, and top it off with mini marshmallows, whipped topping, or peppermint whipped cream.

CAN I USE CHOCOLATE MILK FOR HOT CHOCOLATE?

You can use chocolate milk if you want, but it’s going to add an intense amount of chocolate flavor.

Instead I prefer to let the chocolate chips do the work of flavoring, and that’s why I say to use a good brand of chocolate chips for making homemade hot chocolate from scratch.

When you use a good chocolate, it’ll add a thickness, richness, and all the chocolate flavor you will ever need.

IS IT BETTER TO MAKE HOT CHOCOLATE WITH MILK OR WATER?

You can use water, which will actually allow the chocolate chips to stand out with flavor.

But without the milk, you lose both the creaminess and richness of your hot chocolate. To me, milk is a no brainer.

If by chance you follow a dairy-free diet, you can use a different type of milk like almond milk. And of course, you’d want to use dairy-free chocolate chips, as well.

CAN I REPLACE CHOCOLATE CHIPS WITH CHOCOLATE BAR?

Yes, you can use your favorite chocolate bar instead of chocolate chips. Just be sure to use the same amount of chocolate.

WHAT CAN I ADD TO THIS HOT CHOCOLATE RECIPE WITH CHOCOLATE CHIPS?

Oh boy, the things you can add to make this recipe even more decadent and rich. Here are a few ideas…
- I love adding a splash of vanilla extract or almond extract; I’m talking maybe 1/4 teaspoon of each. Both really enhance the flavors of the chocolate chips.
- Instead of chocolate chips, you can use white chocolate chips, peanut butter chips (or half peanut butter, half chocolate), mint chocolate chips, etc. Oh the possibilities here!
- Add a spicy kick to your hot chocolate… Think cinnamon or cayenne pepper.
- If you’re into boozy drinks, add a splash of your favorite spirits.
- Add creamer to your finished mug. I love adding a little bit of raspberry creamer to make raspberry hot chocolate. It’s so good!
- Add in a little bit of coffee.
- Or how about a flavored syrup, like caramel or butterscotch syrup?
- Give it a minty flavor and festive feel with a few drops of peppermint extract.
- Add in a touch of caramel with caramel extract.
- If you like to top off your hot cocoa with marshmallows or whipped cream, give it a drizzle of chocolate syrup.
- Sprinkle a few pieces of peppermint candy, or drop in a candy cane. I sometimes like to take peppermint candies and crush them up, then sprinkle them over the marshmallows.
HOW TO STORE LEFTOVER HOT CHOCOLATE

Keep leftover hot chocolate in a pitcher with a lid or sealed container in the refrigerator. It should be consumed within 2 to 3 days.

Can hot chocolate be reheated?

Yes, you can reheat hot chocolate. Just be sure to heat it back up on the stove, and again, don’t let it boil.

MORE FESTIVE BEVERAGE RECIPES:
- Orange sherbet punch
- Tangerine sparkling party drink (non-alcoholic)
- CrockPot mulled cider
GET THE PRINTABLE RECIPE

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Homemade Hot Chocolate with Chocolate Chips

How to make rich and creamy homemade hot chocolate with chocolate chips. Best with marshmallows or whipped cream; easy 3-ingredient recipe for Christmas!
3-Quart Saucepan
4 cups whole milk
1 cup semi-sweet chocolate chips
1/8 teaspoon sea salt
Add the milk to a small saucepan over low to medium heat on the stove.
When the milk has slightly warmed for about 2 to 3 minutes, add in the chocolate chips, whisking until melted.
Add a pinch of salt, and stir that into the mixture.
Warm the mixture, stirring constantly, until small bubbles start to form around the edge of the liquid on the sides of the pan; don't let it boil, or it will very likely curdle.
Pour it into your favorite mug, and top with mini marshmallows or whipped cream.
*I recommend Ghirardelli chocolate chips. You want a good brand of chocolate. I also prefer semi-sweet; but you can use milk chocolate chips or dark chocolate chips if you prefer.

*You can use regular table salt too.

CAN I REPLACE CHOCOLATE CHIPS WITH CHOCOLATE BAR?

Yes, you can use your favorite chocolate bar instead of chocolate chips. Just be sure to use the same amount of chocolate.

WHAT CAN I ADD TO THIS HOT CHOCOLATE RECIPE WITH CHOCOLATE CHIPS?

Add a splash of vanilla extract or almond extract; I’m talking maybe 1/4 teaspoon of each. Both really enhance the flavors of the chocolate chips.

Instead of chocolate chips, use white chocolate chips, peanut butter chips (or half peanut butter, half chocolate), mint chocolate chips, etc.

Add cinnamon or cayenne pepper.

If you’re into boozy drinks, add a splash of your favorite spirits.

Add creamer to your finished mug. I love adding a little bit of raspberry creamer to make raspberry hot chocolate.

Add in a little bit of coffee.

Or how about a flavored syrup, like caramel or butterscotch syrup?

Give it a minty flavor and festive feel with a few drops of peppermint extract.

Add in a touch of caramel with caramel extract.

If you like to top off your hot cocoa with marshmallows or whipped cream, give it a drizzle of chocolate syrup.

Sprinkle a few pieces of peppermint candy, or drop in a candy cane. I like to take peppermint candies and crush them up, then sprinkle them over the marshmallows.

HOW TO STORE LEFTOVER HOT CHOCOLATE

Keep leftover hot chocolate in a pitcher with a lid or sealed container in the refrigerator. It should be consumed within 2 to 3 days.

CAN HOT CHOCOLATE BE REHEATED?

Yes, you can reheat hot chocolate. Just be sure to heat it back up on the stove, and again, don’t let it boil.
Beverage, Drinks
American
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September 16, 2020
Quick and Easy Ambrosia Fruit Salad
Whip up a classic ambrosia fruit salad with Cool Whip, sour cream, fruit, and mini marshmallows. Easy southern side dish recipe perfect for every holiday dinner!

With Easter just around the corner, ambrosia salad is a quick and easy side dish you can make to go with your Easter dinner. Of course, it’s perfect for other holidays too, like Thanksgiving and Christmas.

Actually, I can see my family making this marshmallow fruit salad throughout the spring and summer too because of how refreshing it is. Made with whipped topping and a sort of fruit cocktail, it’s such a sweet, delicious treat.

While I use multi-colored mini marshmallows in my fruit salad, you can use whatever color marshmallows you can find.

I also add walnuts or pecans to our salad, and again, you’re welcome to leave those out if nuts just aren’t your thing.

Now you will need a little bit of chill time, about an hour to let your fruit salad sit and chill in the fridge. Just keep that in mind for when you plan to make it.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

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

WHY IS IT CALLED AMBROSIA SALAD?

Ambrosia is a fruit salad. Really, that’s all it is. It consists of whipped cream, sour cream, fruit, coconut, mini marshmallows, and sometimes nuts like walnuts or pecans.

It’s thought that the idea of ambrosia salad came to be in the 1800’s. The name “ambrosia” originates from the food of the Greek and Roman gods.

If you want to read more about the fascinating history of this delightful fruit salad, National Post has a great article.

INGREDIENTS YOU’LL NEED:

There is no cooking required with this recipe, but you will need to gather a few ingredients…
- Whipped topping – Cool Whip, homemade whipped cream, etc.
- Sour cream
- Mandarin oranges
- Pineapple tidbits
- Maraschino cherries
- Sweetened coconut
- Mini marshmallows – white or multi-colored, either one.
- Chopped walnuts or pecans
Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Large Bowl and Spatula or Wooden Spoon

Can Colander

Small Serving Bowls

HOW TO MAKE AMBROSIA FRUIT SALAD

Before you get started mixing, be sure to drain all the liquid off each can or jar of fruit. I use my can strainer for this task.

You’ll also need to rinse, stem, and slice the cherries in half. Although be sure to save a few cherries back with stems to top off your salad when serving.

Then you’re ready to mix up your classic ambrosia salad recipe.
1. In a large bowl, fold together the whipped cream and sour cream until blended and smooth.
2. Fold in the oranges, pineapple tidbits, and cherries.
3. Fold in the mini marshmallows, nuts, and coconut until well blended.
4. Cover the bowl with plastic wrap, and refrigerate for at least 1 hour before scooping into small serving bowls. (Note: Any leftovers should be stored in the refrigerator.)
CAN I MAKE AMBROSIA A DAY AHEAD?

Yes, you can! In fact, it helps the flavors all meld together if you let it sit for at least an hour or two before serving.

Feel free to make it the day before and chill it overnight for serving the next day.

And that brings me to the next question…

HOW LONG WILL IT KEEP IN THE FRIDGE?

Ambrosia salad with Cool Whip will keep in the fridge for about 2-3 days. After that it’ll start to get a bit yucky, so you’ll want to eat it up those first couple days.

CAN I FREEZE IT?

I wouldn’t recommend it. It’s best to make this salad day of or day before and just chill it in the refrigerator.

If you freeze this fruit salad, all of your fruit will likely get very soggy and watery and just be kind of a mess.

SUGAR FREE OPTIONS FOR AMBROSIA

Seeing that this is a salad with fruit and marshmallows, it may prove difficult to make it completely sugar-free; but there are ways to cut down on the sugar…
- Use sugar-free whipped cream.
- With the fruit, you’ll want to be sure there’s no sugar added and that it’s canned in 100% fruit juice, not syrup.
- Look for sugar-free marshmallows. If all you can find are bigger marshmallows, you can cut them into smaller pieces.
- And as for the coconut, you’ll need to use unsweetened coconut flakes instead of sweetened.
MORE EASY FRUIT SALAD RECIPES:
GET THE PRINTABLE RECIPE

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Ambrosia Fruit Salad

Whip up a classic ambrosia fruit salad with Cool Whip, sour cream, fruit, and mini marshmallows. Easy southern side dish recipe for every holiday dinner!
Large Mixing Bowl
8 ounces Cool Whip (thawed)
1/2 cup sour cream
10 ounces maraschino cherries (drained)
11 ounces mandarin oranges (drained)
20 ounces pineapple tidbits (drained)
2 cups mini marshmallows
1 cup chopped pecans
1 cup sweetened coconut
In a large bowl, fold together the whipped cream and sour cream until blended and smooth.
Rinse, stem, and slice the cherries in half, although be sure to save a few cherries with stems to top off your salad when serving.
Fold in the sliced cherries, along with the oranges and pineapple tidbits.
Fold in the mini marshmallows, nuts, and coconut until well blended.
Cover the bowl with plastic wrap, and refrigerate for at least 1 hour before scooping into small serving bowls.
Any leftovers should be stored in the refrigerator.

*If you can’t find pineapple tidbits, you can use crushed pineapple instead. You can use white or multi-colored mini marshmallows. You can use pecans or walnuts, or no nuts at all.

Can I Make Ambrosia Ahead of Time?

Yes, you can! In fact, it helps the flavors all meld together if you let it sit for at least an hour or two before serving. Feel free to make it the day before and chill it overnight for serving the next day.

How Long Will It Keep in the Fridge?

Ambrosia salad with Cool Whip will keep in the fridge for about 2-3 days. After that it’ll start to get a bit yucky, so you’ll want to eat it up those first couple days.

Can I Freeze It?

I wouldn’t recommend freezing ambrosia. It’s best to make this salad day of or day before and just chill it in the refrigerator. If you freeze this fruit salad, all of your fruit will likely get very soggy and watery and just be kind of a mess.

Side Dish
American
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April 7, 2020
How to Make Ham Gravy with Cornstarch and Drippings
Learn how to make ham gravy with cornstarch and either drippings or broth. This easy recipe will help you cook and thicken any gravy, including ham, turkey, chicken, or brown gravy. It’s especially good at Thanksgiving, Christmas, and Easter; but it’s also great for family dinner!

One of my most popular recipes, especially around Christmas and Easter, is my homemade ham gravy recipe; unlike this cornstarch gravy recipe, it’s made with flour and ham drippings.

This good gravy, on the other hand, is made with cornstarch and ham drippings. Learning how to make gravy with cornstarch is super easy to do, and it just so happens to be gluten-free ham gravy (as long as all of your ingredients contain no gluten; I always recommend you double check to be safe).

Now you do have to know how to bake a ham for this easy gravy recipe. And, in fact, you can switch out the pan drippings for any flavor broth you like to make any flavor corn starch gravy you like; so you can make brown gravy, turkey gravy, chicken gravy, vegetarian gravy, and more.

Keep in mind… The main flavoring for this flavorful gravy comes directly from the ham itself. So if you glaze your ham, like I did with my pineapple glazed ham, the flavoring from that glaze will go into your homemade gravy. Rule of thumb: If you’re using a sweet glaze, your gravy will be a little sweeter.

Why You May Want to Make Gravy with Cornstarch
- If you’re like me and need to make gluten free ham gravy, then corn starch gravy is the key. Just make sure the brand of cornstarch you use is gluten-free, and make sure all your other ingredients are too.
- Ham gravy goes hand in hand with creamy mashed potatoes. It also makes a great addition to your baked potato buffet or mashed potato buffet.
- Gravy made with cornstarch is a great condiment for Thanksgiving dinner, Christmas dinner, and Easter dinner.
- Learning how to make gravy with cornstarch also makes a great addition to any ordinary family dinner, because it’s absolutely easy to make; and if you don’t have drippings, no problem. Use broth instead.
Ingredients and Substitutions Notes
- Ham Drippings – You can get ham drippings when you bake any kind of ham, whether you bake a bone-in ham, spiral ham, fresh ham, etc. Of course, you can substitute broth for drippings if you’re not making a big roast; while ham broth may not have the excellent flavor real ham drippings have, it still makes a fine gravy. This goes for other types of meat, as well… You can use beef broth to make brown gravy, chicken broth for chicken gravy, vegetable stock to make vegetarian gravy, etc. You can also substitute other types of drippings, like turkey drippings to make homemade turkey gravy, pot roast drippings to make roast beef gravy, etc.
- Cold Water
- Heavy Whipping Cream – I use both cream and water in this recipe for ham gravy. You can replace the cream with milk, though, if preferred.
- Cornstarch – It doesn’t take much cornstarch to make a good gravy, only about 3 tablespoons of cornstarch.
How to Make Ham Gravy with Cornstarch

There are different methods to making a good gravy, but this is my simple recipe…
First, whisk together the water, heavy whipping cream, and cornstarch in a liquid measuring cup and set aside.

Add the brown bits of ham drippings or pan juices from the roasting pan, to a medium saucepan, and start to cook on medium heat.

Add the cornstarch mixture, as a thickening agent, to the ham drippings in the pan, and continue whisking and stirring constantly ’til the mixture boils and the gravy begins to thicken.

Once your gravy has thickened, this hot liquid is ready to pour into a gravy crock or gravy boat for serving.
Now keep in mind, depending how salty your gravy is, you may need to add a little extra water to bring that saltiness down. If you add extra water, you’ll need to add a pinch up to a tablespoon of cornstarch (depending how much extra water you add), in order to keep a thicker consistency.

And always, always, if you’re going to add more cornstarch, whisk it together into a cornstarch slurry with liquid in a separate dish first to avoid lumps. Speaking of lumps…

How to Avoid Lumpy Gravy

Here’s the easy way and the best way to prevent lumps in your gravy…
- It’s important to start by mixing together a slurry of cornstarch, water, and heavy whipping cream in a small small bowl or glass measuring cup. Whisking this together in the beginning will help prevent lumps in your gravy, as well as thicken the gravy.
- Use a wire whisk to stir your gravy while it’s cooking. It’s pretty much a given that you may have a few lumps, but you can minimize them by whisking the gravy.
- Also, there’s no hurry. Take your time to avoid any lumps in your delicious gravy.
Expert Tips and Recipe FAQ’s

Why is my gravy bland?
If your gravy happens to be bland upon tasting, you likely just need to add a little salt and pepper to give it added flavor.

How should you store leftover gravy?
Store it in an airtight container in the refrigerator.

Can you freeze ham gravy with cornstarch?
While you’d have no problem freezing a gravy made with water and flour, this gravy contains cream and will not freeze well. It will likely change the consistency when it thaws, so you’re better off not to freeze it.

More Recipes to Enjoy with Gravy

If you love ham gravy with cornstarch and making homemade gravy with cornstarch, you’ll love these recipes to go with your homemade gravy!
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!
How to Make Ham Gravy with Cornstarch

Learn how to make ham gravy with cornstarch and either drippings or broth. This easy recipe will help you cook and thicken any gravy, including ham, turkey, chicken, or brown gravy. It's especially good at Thanksgiving, Christmas, and Easter; but it's also great for family dinner!
Medium Saucepan
Whisk
Liquid Measuring Cup
Gravy Boat
1/4 cup water
1/4 cup heavy whipping cream
3 tablespoons cornstarch
2 cups ham drippings
First, whisk together the water, heavy whipping cream, and cornstarch in a liquid measuring up, and set aside.
Add the ham drippings* or pan juices from the roasting pan, to a medium saucepan, and start to cook on medium heat.
Add the cornstarch mixture to the ham drippings in the pan, and continue whisking and stirring constantly ’til the gravy begins to thicken.*
Once your gravy has thickened, it's ready to pour into a gravy boat for serving.
*You can substitute broth for drippings if you’re not making a big roast. You can use beef broth to make brown gravy, chicken broth for chicken gravy, etc. You can also substitute other types of drippings to make homemade turkey gravy, roast beef gravy, etc.

*Depending how salty your gravy is, you may need to add a little extra water to bring that saltiness down. If you add extra water, you’ll need to add a pinch of cornstarch, as well, in order to keep a thicker consistency. Always, always, if you’re going to add more cornstarch, whisk it together with liquid in a separate dish first to avoid lumps.

How to Avoid Lumpy Gravy

Here are a few tips to help prevent lumps in your gravy…

It’s important to start by mixing together the cornstarch, water, and heavy whipping cream in a small small bowl or glass measuring cup. Whisking this together in the beginning will help prevent lumps in your gravy.

Use a whisk to stir your gravy while it’s cooking. It’s pretty much a given that you may have a few lumps, but you can minimize them by whisking the gravy.

Also, there’s no hurry. Take your time to avoid any lumps in your gravy.
Condiments, Sauces & Dressings
American
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February 20, 2020
How to Cook a Ham in the Oven, Baked with Glaze
Learn everything you need to know about how to cook a ham in the oven. This baked spiral ham recipe with an easy, simple glaze is perfect for family dinners and holidays like Thanksgiving, Christmas, and Easter.

Every Christmas and Easter, since I learned how to bake a ham, it’s become our preferred main dish, or centerpiece at the dinner table. We like to have ham, whether we’re having company or not.

It’s always a treat, especially when we serve holiday ham with ham gravy (or ham gravy with cornstarch), mashed potatoes, green beans, and Grandma’s homemade dinner rolls. Mmmm, my mouth is watering just thinking about delicious pineapple ham.

Even sometimes through the year, if prices at the grocery store are cheap enough, we’ll bake a whole ham and cut it up for lunch meat that week. I absolutely love a good ham, almost as much as a good Crock Pot pork roast.

While baked ham is fairly easy to make, there are lots of things to think about when you’re baking a ham in the oven. Things like how to keep it moist, how long do you cook a ham, and so on.

Hopefully, I’ll be able to answer all of your burning questions about how to cook a pre-cooked ham. But if you don’t find the answer to your questions, leave me a comment (I check them every so often), and I’ll reply back to you.

Why You’ll Love Cooking a Ham in the Oven
- It makes an easy main dish for family dinner or a special occasion like Thanksgiving, Christmas dinner, or Easter dinne.
- There will be leftovers, lots of leftovers! So that means lunch tomorrow, maybe even dinner, and just maybe lunch the next day too. Or breakfast, if you like ham and eggs.
- Every bite is delicious, and it pairs well with so many different side dishes and vegetables.
Ingredients and Substitutions Notes:

For this oven-baked ham recipe, you’ll need just 3 ingredients…
- A pre-cooked ham – My ham in this ham recipe is a 10-pound spiral cut ham. We’ll talk about selecting a ham a little further down.
- Glaze packet – It usually comes with the ham, and you’ll find it in the packaging.
- Water
How to Choose a Ham

Our grocery stores here make it pretty simple when it comes to selecting the right ham. They don’t offer a whole lot of choices. However, your store may offer an entire selection.

I’m going to keep it pretty simple here and talk about the basic ham types, so you can easily make a decision as to what kind of ham you’d like to serve.

Types of Ham
- Bone-in ham – A bone-in ham is going to give you more flavor and texture. It’s also likely going to be sold as a half ham. It’ll still likely be a fairly large size, but you’ll only get half the ham. It will require carving.
- Boneless ham – This ham is going to be more processed and have less flavor but a smoother texture. It will need sliced, but it won’t be as much work as carving around the bone.
- Spiral-cut ham – A spiral-sliced ham is what I used to make this recipe. Spiral-cut hams are bone-in hams, and they sometimes have a glaze already applied. That’s something to think about if you’re wanting to make your own glaze; you’ll want to look for one that comes with a glaze packet instead, so you can opt out of the pre-made glaze.
- Smoked ham – This type of ham usually has been smoked by the manufacturer.
- Heritage ham or fresh ham – This type of ham usually comes from a local farmer who raises a heritage breed of pigs. You might even find fresh ham at a local butcher shop.
If you want to read more, Taste of Home has a really great guide on how to choose the best ham for your next feast.

How much ham per person do you need?

The size ham you need depends on how many people you’re cooking for and whether you’re serving a bone-in ham or boneless ham. Remember, the bone adds weight, that isn’t meat, to the ham.

For a bone-in ham, you’ll probably need about 3/4 to 1 pound per person; for a boneless ham, figure about 1/3 to 1/2 pound per person.

So, if you’re like me and cooking a 10-pound bone-in ham, you can probably feed 10-12 people. If it’s a 10-pound boneless ham, you can probably feed 15-20 people.

How to Cook a Ham in the Oven

Baking a fully cooked ham is a pretty straightforward, simple, and easy process. If this is your first time learning how to bake a ham, rest easy, because usually, your package will have all the instructions you need.
Before you get started, be sure to preheat the oven to 250° F.

Remove the ham from its packaging, and place it face down in the roasting pan for ham. Important Tip: If your package has any juices in it, pour them into the bottom of the pan, along with about a cup of water; this will help your ham to stay more moist.

Cover the ham tightly with foil (all of it but the bottom, so the juices can run out into the pan, and so juices can steam into the ham, keeping it more moist). Then bake the ham according to the instructions in the recipe card below (or according to your package instructions). Usually, you’ll bake it for 12 to 15 minutes per pound. So a 10-pound ham will bake for about 120+ minutes.

About 45 minutes before the end of your bake time, empty the ham glaze packet into a small saucepan, along with the water.

Bring your glaze to a boil over high heat while stirring constantly.

At this point, you’ll need to remove the glaze from the heat. And about 1/2 hour before end of cook time, remove your ham from the oven, take off the foil, and apply the glaze all over the outside of the ham with a basting brush. Then bake it, glazed and uncovered, for another 30 minutes or so.

When the ham is done, you can bring it out of the oven, let it cool just a bit, and use a sharp knife to slice it for serving.
Baked ham is the highlight of many a Sunday dinner or holiday get together, especially when it’s a juicy ham with loads of delicious flavor.

Expert Tips and Recipe FAQ’s

How long does it take to bake a ham?
Let’s talk about cooking time and internal temperature when you’re learning how to bake a ham in the oven. Always be sure to look at the packaging instructions for your specific ham, and follow what it says for cook time. This spiral ham came from Aldi, and it said 12 to 15 minutes per pound. So being a 10-pound ham, it needed to cook for about 2 hours (120 minutes) or more, but not too long or it’ll dry out. An 8-pound ham would take about 96+ minutes to bake. A 12-pound ham, 144+ minutes. And so on and so forth. It’s best to have a meat thermometer on hand. According to the USDA, spiral-cut cooked hams that were packaged in processing plants under USDA inspection must be heated to 140 °F as measured with a food thermometer (165 °F for leftover spiral-cut hams or ham that has been repackaged in any other location outside the plant). Cook-before-eating hams or fresh hams must reach 145 °F (with a 3-minute rest time) to be safely cooked before serving. Read more of their Ham and Food Safety instructions.

How do you cook a spiral ham without drying it out?
There are a few specific steps you can take to keep a fully cooked ham from drying out while it’s baking…
– Like I mentioned above, save ham juices from packaging, and pour them into the bottom of the pan; this will help your ham to stay moist.
– You can put a little less than a cup of water or some kind of stock/broth in the bottom of the pan before baking if you want. This will also add moisture.
– Covering your ham with foil helps it to retain moisture, as well. Of course, you can also bake it in a roasting bag.

How do you store baked ham?
You need to store baked ham in an airtight container in the fridge; it should keep for 3-5 days.

Can you freeze baked ham?
Yes, you can freeze a pre-cooked or baked ham. I suggest cutting your ham up into smaller portions and freezing it in airtight containers or freezer bags with aluminum foil; that way it’s easier to get those smaller portions out and re-heat them. When it’s time to re-heat, just make sure you have plenty of time for thawing, especially if you’re thawing a big, huge ham. Keep in mind, according to the USDA, you can store a spiral-cut ham or ham leftovers in the fridge for about 3 to 5 days; and you can freeze them for about 1 to 2 months.

What to Do with a Ham Hock

Don’t just throw away that ham hock or leftover bone. Repurpose and make something delicious.

15 bean soup with ham is a great way to use a ham bone and make something comforting. My mom and grandma always used ham hock to make a big pot of pinto beans, and we’d eat it with cornbread.

What to Do with Ham Leftovers

Here are a few ideas for what to do with all that leftover ham.
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!
How to Cook a Ham in the Oven

Everything you need to know about how to cook a ham in the oven. Baked spiral ham recipe with an easy, simple glaze, perfect for holidays.
Roasting Pan
Aluminum Foil
Meat Thermometer
Small Saucepan
Basting Brush
1 spiral cut or half bone-in ham w/ ham juices (*)
1 cup water (*)
Glaze:
1 glaze packet (*)
2 tablespoons water
Preheat the oven to 250° F.
Remove the ham from its packaging, and place it face down in the roasting pan.
If your package has any juices in it, pour them into the bottom of the pan, along with about 1 cup of water; this will help your ham to stay more moist.
Cover the ham tightly with foil (all of it but the bottom, so the juices can run out into the pan).
Bake the ham according to the instructions in your packaging; usually, it will require you to bake it for 12 to 15 minutes per pound. So a 10-pound ham will bake for about 120+ minutes.
About 45 minutes before the end of your bake time, empty the ham glaze packet into a small saucepan, along with 2 tablespoons water.
Bring the glaze to a boil over high heat while stirring constantly.
Remove the glaze from the heat. About 1/2 hour before end of cook time, remove the ham from the oven, take off the foil, and apply the glaze all over the outside of the ham with a basting brush.
Finish baking the ham, glazed and uncovered, for another 30 minutes or so.
When the ham is done, you can bring it out of the oven, let it cool just a bit, and use a sharp knife to slice it for serving. Store any leftovers in an airtight container in the fridge.
*I used a 10 pound spiral cut ham for this recipe.

*I use a little less than a cup of water.

*The glaze packet usually comes with the ham, and you’ll find it in the packaging.

How Long to Cook a Ham in the Oven

Always be sure to look at the packaging instructions for your specific ham, and follow what it says for cook time. This spiral ham said 12 to 15 minutes per pound. So being a 10-pound ham, it needed to cook for about 2 hours (120 minutes) or more, but not too long or it’ll dry out. An 8-pound ham would take about 96+ minutes to bake. A 12-pound ham, 144+ minutes. And so on and so forth. It’s best to have a meat thermometer on hand.

According to the USDA, spiral-cut cooked hams that were packaged in processing plants under USDA inspection must be heated to 140 °F as measured with a food thermometer (165 °F for leftover spiral-cut hams or ham that has been repackaged in any other location outside the plant). Cook-before-eating hams or fresh hams must reach 145 °F (with a 3-minute rest time) to be safely cooked before serving. Read more of their Ham and Food Safety instructions.

Ways to Keep a Spiral Ham from Drying Out

Like I mentioned above, save the ham juices from the packaging, and pour them into the bottom of the pan; this will help your ham to stay moist.

You can put a little less than a cup of water or some kind of stock/broth in the bottom of the pan before baking if you want. This will also add moisture.

Covering your ham with foil helps it to retain moisture, as well. Of course, you can also bake it in a roasting bag.
dinner, main dish, Pork Recipes
American
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February 20, 2020
Easy Crock Pot French Toast Casserole
Whip up a Crock Pot French toast casserole you can make ahead or same day. Easy slow cooker breakfast recipe for a crowd. Make it regular or gluten free!

French toast has always been a rare breakfast treat, but it can be a hard dish to make for a crowd.

Slow cooker French toast, on the other hand, makes it so much easier to keep everything warm until everyone can eat. It’s the answer to all your French toast woes.

What I love about this CrockPot cinnamon French toast is that it’s so moist and so full of flavor. The cinnamon brown sugar topping really gives it a kick and adds a sweeter touch to this yummy casserole recipe.

It’s quick and easy to whip up, though cook time does take at least a couple of hours. But you can either make it ahead of time the night before, or get up early and have it ready by breakfast time same day, your preference.

Rather make it in the oven? This oven baked easy French toast casserole is very similar, but with baking instructions for the oven. And we really enjoy making brioche French toast bake, which requires no chopping whatsoever.

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WHERE CAN I FIND THE ACTUAL RECIPE CARD?

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 recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

INGREDIENTS YOU’LL NEED FOR CROCK POT FRENCH TOAST CASSEROLE:
- Sandwich bread – I’ve actually used both regular sandwich bread and gluten-free bread.
- Chopped pecans
- Large eggs
- Whole milk
- Real maple syrup
- Vanilla extract
- Salt
- Cinnamon
- Nutmeg
- Salted butter
- Light brown sugar
Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Slow Cooker – I use a 6-quart slow cooker.

Cutting Board and Bread Knife

Mixing Bowl and Whisk

Pastry Blender

HOW TO MAKE SLOW COOKER FRENCH TOAST

There are really only 4 steps to prepping this sweet breakfast casserole in the slow cooker.

Be sure to grease your slow cooker with cooking spray beforehand.

I also like to prep the topping beforehand, so it’s ready to go. Just mix the butter, brown sugar, and cinnamon together in a small bowl (a pastry blender works best for this), and set it aside for now.
1. Cube the bread into small 1-inch cubes, and layer it with the pecans in your slow cooker.
2. In a medium mixing bowl, whisk together the eggs, milk, maple syrup, vanilla extract, salt, cinnamon, and nutmeg.
3. Pour the egg mixture over the bread and pecans in the Crock Pot, and give it all a gentle toss. Make sure all the bread is good and soaked.
4. Crumble the cinnamon brown sugar topping over the entire casserole. It’s a really moist mixture, so it’s more like clumps of cinnamon brown sugar.
Place the lid on your slow cooker, and cook on high for 2 to 2 1/2 hours… Or you can cook it on low for 3 to 4 hours.

To make sure it’s done, I use a meat thermometer to check the internal temperature and make sure it’s up to the proper temp for eggs.

You can slice it and serve it with powdered sugar and/or maple syrup. Keep the rest of your casserole warm, using the “Keep Warm” setting on your slow cooker, if applicable.

WHAT KIND OF BREAD SHOULD I USE?

While you can make a Crock Pot French toast bake with Texas toast, sourdough, challah bread, French bread, or really any other type of fresh baked bread, I usually use a regular loaf of plain sandwich bread.

This recipe is simple, so you can hopefully either use what you already have or easily find what you need while you’re at the store.

CAN YOU USE STALE BREAD FOR FRENCH TOAST?

Yes. In fact, it’s actually the best thing to use stale bread because…
- Fresh bread can actually make really soggy French toast.
- And the dry, stale bread really soaks up the egg mixture well, leaving little to no liquid around the bread cubes in the slow cooker.
If your bread is really fresh, you can always let it sit out for a couple of hours before making the casserole. Or just leave the bag open overnight and let the bread air out.

If it’s the morning of and you need it dried quickly, put it in a low temp oven (about 250° F) for a short time, until the bread has dried just a bit.

CAN I MAKE THIS A GLUTEN-FREE FRENCH TOAST CASSEROLE?

Yes, you can. In fact, that’s what I did with this particular recipe (and what’s pictured in this recipe).

Just substitute in your favorite gluten-free bread in place of the regular sandwich bread included in the ingredients. Depending on the bread you use, it may be a bit more crumbly, but it’s just as delicious.

Also, be sure to check labels on your spices and other ingredients, just to be on the safe side, and make sure they are really gluten-free.

CAN I LEAVE OUT THE PECANS?

I get it. Not everyone’s a fan of French toast casserole with pecans.

You can totally leave out the pecans altogether. OR you can add a different kind of nut like walnuts.

CAN YOU FREEZE FRENCH TOAST?

You can freeze overnight French toast. While I recommend freezing it after it’s already been cooked, you can also freeze it before cooking.

Keep in mind it’ll keep longer in the freezer if it’s already been cooked. And I’d add the topping later right before you actually slow cook it.

Be sure to cover it well or seal it in an airtight container to prevent freezer burn.

HOW DO YOU RE-HEAT FRENCH TOAST CASSEROLE?

Re-heating after freezing…

Allow time for the casserole to thaw in the fridge. Then cover with aluminum foil, and re-heat in a 350° F oven for about half an hour, or until it’s warmed through.

Re-heating after refrigerating…

You can re-heat it in the oven or microwave. If you’re in a hurry, it’s easier and quicker to re-heat it in the microwave in 30-second intervals until it’s heated through.

MORE FRENCH TOAST RECIPES:
GET THE PRINTABLE RECIPE

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Crock Pot French Toast Casserole

Whip up a Crock Pot French toast casserole you can make ahead or same day. Easy slow cooker breakfast recipe for a crowd. Make it regular or gluten free!
Pastry Blender
6-Quart Slow Cooker
Casserole:
24 ounces sandwich bread
1 cup pecans (chopped)
8 large eggs
2 cups whole milk
1/4 cup maple syrup
1 tablespoon vanilla extract
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Topping:
4 tablespoons salted butter (sliced)
1/2 cup light brown sugar
1 teaspoon ground cinnamon
Grease a 6 to 7-quart slow cooker with cooking spray.
Cube the bread into small 1-inch cubes, and layer it with the pecans in the slow cooker.
In a large mixing bowl, whisk together the eggs, milk, real maple syrup, vanilla extract, salt, cinnamon, and nutmeg.
Pour the egg mixture over the bread and pecans in the CrockPot, and give it all a gentle toss. Make sure all the bread is good and soaked.
In a separate small mixing bowl, mix together the sliced butter, brown sugar, and cinnamon.
Crumble the cinnamon brown sugar topping over the entire casserole; it’s a really moist mixture.
Place the lid on the slow cooker, and cook on high for 2 to 2 1/2 hours; or cook on low for 3 to 4 hours.
To make sure it's done, you can check the internal temperature with a meat thermometer to make sure it's up to the proper temp for eggs.
Slice it and serve it with powdered sugar and/or maple syrup. Keep the rest of the casserole warm, using the “Keep Warm” setting on the slow cooker, if applicable.
*While you can make a Crock Pot French toast bake with Texas toast, sourdough, challah bread, French bread, or really any other type of fresh baked bread, I usually use a regular loaf of plain sandwich bread.

*If you need this to be a gluten-free French toast casserole, substitute in your favorite gluten-free bread in place of the regular sandwich bread included in the ingredients. Depending on the bread you use, it may be a bit more crumbly, but it’s just as delicious. Also, be sure to check labels on your spices and other ingredients, just to be on the safe side, and make sure they are really gluten-free.

*You can totally leave out the pecans altogether. OR you can add a different kind of nut like walnuts.

*Be sure to use real maple syrup. Table syrup will likely change the recipe.

CAN YOU USE STALE BREAD FOR FRENCH TOAST?

Yes, in fact, it’s actually the best thing to use stale bread because…

Fresh bread can actually make really soggy French toast.

And the dry, stale bread really soaks up the egg mixture well, leaving little to no liquid around the bread cubes in the slow cooker.

If your bread is really fresh, you can always let it sit out for a couple of hours before making the casserole. Or if it’s the night before, just leave the bag open overnight and let the bread air out.

If it’s the morning of and you need it dried quickly, put it in a low temp oven (about 250° F) for a short time, until the bread has dried just a bit.
Breakfast & Brunch, main dish
American
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December 18, 2019
Quick and Easy Homemade Hot Chocolate Mix
How to make the best homemade hot chocolate mix. Easy recipe, perfect for gifts in a jar. Makes a rich and creamy hot cocoa that’ll warm you right up.

Homemade hot chocolate mix makes the creamiest cup of hot chocolate, the perfect warm beverage to cozy up with on a cold winter day. Made with only 4 ingredients, it’s also simple and easy to make. And it makes the best hot chocolate cookies!

My middle child, Jaden, and I share a love for homemade hot cocoa. I think it started when he was around preschool age, and I’d mix him up some hot chocolate in his festive little snowman cup.

Ever since, we’ve loved coming in together out of the cold to a teapot full of hot water, a warm mug of homemade hot chocolate, and a handful of mini marshmallows.

Don’t get me wrong… We enjoy our store bought mix. One of our favorites has always been Swiss Miss.

But I really wanted to try making our own hot cocoa mix, so I did a little research and came up with my own recipe for a homemade hot cocoa mix.

Another one of my favorites throughout the winter months, and especially around Christmas, is this homemade hot chocolate with chocolate chips. Only 3 ingredients, and it’s so creamy delicious!

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

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

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INGREDIENTS YOU’LL NEED:
Keep in mind, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Large Mixing Bowl

Whisk

Cupcake Scoop – Makes it super easy to scoop the mix into a jar or container.

Airtight Container or Jar

Cute Coffee Mugs

Homemade hot chocolate mix also makes great Mason jar gifts. Grab a pretty Mason jar, fill it with your mix, and maybe add a few mini marshmallow bits for even more yumminess.

Add a pretty gift tag (with mixing instructions) or a holiday recipe card, and a ribbon or bow, and you’ve got a meaningful homemade gift in a jar your recipient will really enjoy.

HOW TO MAKE HOT CHOCOLATE MIX FROM SCRATCH
1. In a large mixing bowl, whisk together the powdered sugar and cocoa powder to help remove any lumps.
2. Add in the dry milk powder.
3. Then add the coffee creamer, and whisk everything together ’til mixed well.
4. Add your homemade hot chocolate mix to an airtight container or jar for storage.
1. To mix up a cup of homemade hot chocolate, add 1/2 cup hot chocolate mix to your favorite mug.
2. Add 8 ounces hot water to the mix in the mug.
3. Stir everything together well.
4. Add mini marshmallows or peppermint whipped cream to top it off. You can also add candy canes to make it even more festive.
CAN I USE A CHOCOLATE DRINK MIX INSTEAD OF COCOA POWDER?

No, I wouldn’t recommend doing this, because if you do, you’ll be adding extra sugar and other ingredients to your hot chocolate mix. It will not turn out the way it should and will probably be way too sweet.

IS HOMEMADE HOT CHOCOLATE MIX GLUTEN-FREE?

It really depends on the ingredients you use.

Dry milk can have wheat or the possibility of contamination with wheat. So, you really need to look for a specifically gluten-free instant dry milk powder if you need gluten-free.

Also, watch your cocoa powder, powdered sugar, and coffee creamer to be sure they don’t have any cross-contamination.

MORE FESTIVE BEVERAGE RECIPES:
You’ll find even more holiday recipe inspiration on my ultimate list of Christmas recipe ideas.

GET THE PRINTABLE HOT CHOCOLATE MIX RECIPE

If you love this homemade hot cocoa mix 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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Homemade Hot Chocolate Mix

How to make the best homemade hot chocolate mix. Easy recipe, perfect for gifts in a jar. Makes a rich and creamy hot cocoa that'll warm you right up.
Scoop
1-Gallon Jar
2 cups powdered sugar
1 1/2 cups unsweetened cocoa powder
3 cups instant dry milk powder
1/2 cup French Vanilla coffee creamer
In a large mixing bowl, whisk together the powdered sugar and cocoa powder to remove any lumps.
Mix in the dry milk powder.
Then add the coffee creamer, and whisk everything together ’til mixed well.
Add the homemade hot chocolate mix to an airtight container or large jar with lid for storage.
To mix up a cup of homemade hot chocolate, add 1/2 cup hot chocolate mix to your favorite mug. Add 8 ounces hot water. Stir everything together well. Top it off with mini marshmallows or whipped cream.
*Do not substitue a chocolate drink mix for unsweetened cocoa powder. If you do, you’ll be adding extra sugar and other ingredients to your hot chocolate mix. It will not turn out the way it should and will probably be way too sweet.

**Dry milk can have wheat or the possibility of contamination with wheat. So, if you need a gluten-free option, you really need to look for a specifically gluten-free instant dry milk powder. Also, watch your cocoa powder, powdered sugar, and coffee creamer to be sure they don’t have any cross-contamination.

6. You can add warm milk instead of hot water. With the milk powder, I find that it’s creamy enough, so I simply add hot water to my mix and stir it up.

Beverage, Drinks
American
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November 8, 2019
Cheesy Hash Brown Casserole with Corn Flakes Topping
Learn how to make hash brown casserole with Corn Flakes, filled with cheesy shredded potatoes and a crispy topping. This quick and easy side dish recipe is perfect for breakfast, family dinner, or a holiday spread. Feed a crowd and watch them go back for seconds!

Back in the day, I remember many a church potluck where someone would bring the most flavorful hash brown casserole ever. Both that potato casserole with Corn Flakes and the green bean casserole were always one of my favorite things about potlucks and special occasions!

Thumbing through my family cookbook, I realized my aunt added her family favorite recipe for cheesy hashbrown casserole. And let me tell you, this cheesy side dish brings back so many delicious memories.

Now some might call this cheesy funeral potatoes. My aunt calls it sour cream potatoes. I’m just calling it like it is… a cheesy hashbrown casserole recipe.

What You’ll Love about This Side Dish
- My goodness, how cheesy delicious these cheesy potatoes are.
- And easy to make too, kinda like my favorite mashed potato bar!
- I love using my slow cooker to make this casserole too. CrockPot funeral potatoes are the ultimate comfort food.
- It’s a great recipe for the perfect side dish. This crowd favorite cheesy potato casserole is perfect for Thanksgiving, Christmas, and that one Easter side dish everyone will love! It’s a family favorite for Sunday dinner and family gatherings served up alongside a CrockPot pork roast!
What Is Hash Brown Casserole Made Of?

Hash brown casserole is a potato dish that’s very cheesy and has delicious flavor, thanks in part to the sour cream. But it also has a mix of ingredients like soup, onion, and butter that give it tremendous flavor, as well.

It’s a comforting side dish served at church potlucks, family gatherings, holiday dinners, and after-funeral luncheons too, hence the name funeral potatoes. Cracker Barrel even serves cheesy hashbrown potatoes on their menu.
Ingredients and Substitutions Notes:

You’ll need a few simple ingredients to make this simple casserole…
- Frozen Hash Browns – Be sure to thaw them beforehand; just follow the instructions on the packaging, and allow ample time for thawing. You can use shredded or cubed hash browns, but I highly recommend shredded for the texture they give the casserole.
- Salted Butter
- Salt and Black Pepper
- Minced Garlic – You can either mince up garlic cloves or use already minced garlic found in most produce sections.
- Cream of Chicken Soup – You can also use cream of mushroom soup if you prefer, but it will change the flavor just a bit.
- Yellow Onion – While we prefer to use yellow onion for its less sweet flavor and to give a little kick to every bite, you can also use a sweet onion.
- Sour Cream – I recommend whole sour cream rather than low fat. You can also substitute Greek yogurt instead.
- Sharp Cheddar Cheese – I actually prefer to use extra sharp cheddar cheese for added flavor (and it’s usually what I have on hand). Lots of cheese gives lots of flavor.
- Corn Flakes – You can also substitute potato chips for the Corn Flake mixture.
How to Make Hash Brown Casserole with Corn Flakes

In a large bowl, combine the hash browns, melted butter, salt, pepper, minced onion, cream of chicken soup, sour cream, and shredded cheese.

Spread the potato mixture in a greased 13×9 baking dish.

In a smaller mixing bowl, mix together the slightly crushed Corn Flakes and melted butter.

Sprinkle the buttery CornFlakes over the top of the casserole in the casserole dish.
Bake uncovered at 350° F for about 1 hour, ’til the casserole is golden brown.

And that’s it! When it’s done, this easy hash brown casserole is ready to serve while warm.
Expert Tips and Recipe FAQ’s

How do you crush Corn Flakes?
To quickly crush the Corn Flakes, just put them in a quart sized plastic bag, and seal the bag, making sure there’s no air left in it. Then just crush the cereal with your hands, or with a rolling pin. For this recipe, they just need to be slightly crushed, so no need to spend a lot of time on this.

How do you make this a gluten-free hash brown casserole?
Sadly, regular cream of chicken soup is NOT gluten-free. And you may want to watch which hash browns you use too, because some have a coating that makes them not gluten-free, as well. BUT there is hope for all of us gluten-free peeps. There are gluten-free hash browns; just read the labels on the packaging before purchasing. AND there are options for gluten-free cream of chicken soup, as well. So you can make this a gluten-free hash brown casserole if needed.

How do you store leftover casserole; and can hash brown casserole be made ahead?
Yes, you can make this casserole the night before, the day before, etc. You can even freeze hash brown casserole. Just be sure to store leftover casserole in an airtight container so it doesn’t get freezer burn.

Why is my hash brown casserole watery?
The answer is that you likely didn’t thaw the hash browns beforehand. This is why it’s so important to allow adequate time for thawing before mixing and baking.

What Goes with Corn Flake Casserole?

Potato casserole with Corn Flakes pairs well with these delicious side dish recipes:
More Potato Recipes You May Enjoy:

If you love this Corn Flake casserole, you’ll love these side dishes too…
Join the Friendsgiving Virtual Potluck!

I’ve joined up with a bunch of blogger friends for a Friendsgiving Virtual Potluck! Be sure to check out the recipes below for wonderful Friendsgiving and Thanksgiving recipe and craft ideas!
Appetizers
Baked Brie with Honey & Walnuts from Kelley of Mountain Mama Cooks
Reindeer Bacon Cheddar Cheese Ball from Julie of Julie Blanner

Salads
Sauteed Kale and Brussels Sprout Salad with Cranberries and Walnuts from Shashi of Savory Spin
Creamy Brussels Sprouts Salad from Faith of An Edible Mosaic

Main Dishes
Savory Vegetable Crisp from Bree of Baked Bree
Turkey Pot Pie from Kelly of Eat Picks

Side Dishes
Fried Brussels Sprouts from Erin of The Almond Eater
Cheesy Horseradish Mashed Potato Casserole from Renee of Kudos Kitchen by Renee
Cranberry Cream Cheese Dip from April of April Golightly
Cornbread Stuffing with Chorizo from Isabel of Isabel Eats
Bacon Brussels Sprouts from Kara of Kara J. Miller
Crockpot Sweet Potato Casserole from Jennifer of Show Me the Yummy
Amazing Gluten Free Thanksgiving Stuffing from Sommer of A Spicy Perspective
Pumpkin Caramelized Onion Gratin from Denise of Chez Us
Crockpot Mac & Cheese from Leanette Fernandez of Funtastic Life
Cheesy Brussels Sprouts au Gratin from Rachel Gurk of Rachel Cooks

Drinks
Spiced Pumpkin Margarita from Sharon of Cupcakes and Cutlery

Breads
Sourdough Pull Apart Rolls from Erica of Buttered Side Up
How to Make Homemade Butterhorn Rolls from Mel of Flour on My Fingers
Sweet Dinner Rolls from Jocelyn of Grandbaby Cakes
Parker House Rolls from Irvin of Eat the Love

Desserts
Sugar Pie from Julie of The Little Kitchen
Oatmeal Apple Crisp from Julie of Peanut Butter Fingers
Pumpkin Pie Milkshake from Eden of Sugar and Charm
Strudel Pastry from Justine of The Typical Mom
Tahini Hawaij Pumpkin Pie from Amy of What Jew Wanna Eat
Turkey Cookies from Meaghan of The Decorated Cookie
Mini Apple Pie Bites from Lynsey of MoscatoMom
Kabocha squash pie from Hilah of hilahcooking
Pecan Pie Cupcakes from Courtney of Pizzazzerie
Coconut Cream Pie from Schnelle of Brooklyn Active Mama
Chocolate chip cheesecake from Jeannette of Hispana Global
Chocolate Pecan Pie from Kate of I Heart Eating
Mini Pumpkin Cheesecakes from Chelsea of Someday I’ll Learn
Turkey Donut Race Cars For Thanksgiving Treats from Theresa of Chewable Structures

Crafts and Centerpieces
Cinnamon Stick Holiday Candle Place Setting from Alli of Made with HAPPY
Metallic Pumpkin Luminaries from Amy of As The Bunny Hops
Easy centerpiece that will stun + party favor from Noelle of Oh Happy Play

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!
Hash Brown Casserole with Corn Flakes

How to make hash brown casserole with Corn Flakes, filled with cheesy shredded potatoes and a crispy topping. Quick and easy side dish recipe.
Large Mixing Bowl
Cutting Board
Chef's Knife
9×13 Baking Dish
30 ounces frozen hash browns (thawed)
1/2 cup salted butter (melted)
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic (minced)
1/2 cup yellow onion (minced)
10.5 ounces cream of chicken soup
1 pint sour cream
2 cups sharp cheddar cheese
Corn Flake Topping:
2 cups Corn Flakes (slightly crushed)
1/4 cup salted butter (melted)
Pre-heat the oven to 350° F.
In a large bowl, combine the hash browns, melted butter, salt, pepper, minced garlic and onion, cream of chicken soup, sour cream, and shredded cheese.
Spread the potato mixture in a greased 9×13 baking dish.
In a smaller mixing bowl, mix together the slightly crushed Corn Flakes and melted butter.
Sprinkle the buttery Corn Flakes over the top of the casserole in the casserole dish.
Bake uncovered at 350° F for about 1 hour, 'til the casserole is golden brown.
Serve while warm.
*I prefer to use extra sharp cheddar for added flavor, but sharp is fine, as well.

*To quickly crush the Corn Flakes, just put them in a quart sized plastic bag, and seal the bag, making sure there’s no air left in it. Then just crush the cereal with your hands, or with a rolling pin.

You can make this a gluten-free hash brown casserole by using gluten-free hash browns (watch the packaging) and a gluten-free cream of chicken soup.

You can make ahead and freeze hash brown casserole. Just be sure to store it in an airtight container so it doesn’t get freezer burn.

Side Dish
American
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November 6, 2019
How to Make Homemade Cranberry Sauce
How to make homemade cranberry sauce using fresh cranberries and 3 more ingredients. Simple and easy recipe, perfect for Thanksgiving and the holidays.

Homemade Cranberry Sauce is so easy to make and pretty delicious too. In fact, the first Thanksgiving we made our own, we wondered why we’d never made it before.

Fresh cranberry sauce with orange zest is so much better than the canned stuff. For one thing, it doesn’t plop out in canned gel form.

If you buy a bag of fresh cranberries, the recipe is right there on the bag. You can also get creative with the recipe and add different flavors to your cranberry relish, like citrus or cinnamon or whatever else your imagination can cook up.

With this recipe, I followed the instructions on the back of the bag (Ocean Spray Cranberries) and then added a little citrus zing.

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WHERE CAN I FIND THE ACTUAL RECIPE CARD?

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 recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

INGREDIENTS YOU’LL NEED:
- Fresh cranberries
- Sugar
- Water
- Orange zest
Keep in mind, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Large Saucepan – This sauce is made entirely on the stove top, so a good saucepan is in order.

Wooden Spoon

Heat Resistant Spatula – Works well for stirring and scraping the sides of the pan.

Zester – Helpful for adding the orange zest.

Serving Bowl – Add to your Thanksgiving tablescape.

HOW TO MAKE HOMEMADE CRANBERRY SAUCE
1. Add the sugar and water to a large saucepan and bring to a boil.
2. Then add in the cranberries, and return the mixture to a boil.
3. Lower the heat and simmer for 5 to 10 minutes, stirring occasionally.
4. Add in the orange zest, simmering for another 5 minutes or so.
Pour the cranberry sauce into a serving bowl, cover, and allow it to cool.

Here’s a delicious idea for you… A spoonful of cranberry and orange sauce pairs really well with my favorite leftover turkey stuffing crescent roll appetizers and leftover ham and stuffing crescent rolls.

ALTERNATIVE OPTIONS FOR CRANBERRY SAUCE ADD-INS:
- Replace a portion of the water with orange juice or apple juice or pineapple juice. You get the idea.
- Add certain spices to your sauce, like cinnamon, cloves, ginger, etc.
- Add both orange juice (or zest) and cloves to the sauce for a special holiday flavor.
- Use apples.
- Add a dash of vanilla.
- Add nuts to the mixture… Walnuts, pecans, or almonds would pair well.
- Instead of sugar, try using honey or maple syrup… Just be sure to reference substitution amounts when switching out ingredients.
CAN CRANBERRY SAUCE BE FROZEN?

Absolutely, yes, it can! The ingredients used in corn homemade cranberry sauce are all pretty conducive to freezing.

Just be sure to store it in an airtight container to prevent freezer burn.

WHAT GOES WITH CRANBERRY SAUCE:
And just in case you’re still looking for a turkey recipe, Maple Bourbon Brined Roasted Turkey is seriously the best thing ever! Or Pineapple Honey Glazed Ham may be more what you’re looking for. Cranberry sauce also goes really well with a Slow Cooker Pork Roast!

You may also want to check out my list of our favorite Thanksgiving recipes, as well as our favorite Christmas Recipes, where you’ll find plenty more recipes for your holiday dinner.

GET THE PRINTABLE CRANBERRY RELISH RECIPE

If you love this fresh cranberry sauce with orange as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

CRAVING MORE DELICIOUS RECIPES? Subscribe to my newsletter, and follow along on Pinterest, Facebook, YouTube, and Instagram for all the latest updates!
Homemade Cranberry Sauce

How to make homemade cranberry sauce using fresh cranberries and 3 more ingredients. Simple and easy recipe, perfect for Thanksgiving and the holidays.
Medium Saucepan
Zester
1 cup cane sugar
1 cup water
12 ounces cranberries
1 teaspoon orange zest
Add the sugar and water to a medium saucepan, and bring to a boil.
Add the cranberries; then return the mixture to a boil.
Lower the heat and simmer for 15-20 minutes, stirring occasionally.
Add in the orange zest, simmering for another 5 minutes or so.
Pour the cranberry sauce into a serving bowl, and allow to cool.
Refrigerate or serve.
*Orange zest is optional; if you’d rather not add citrus flavor to your cranberry sauce, just leave it out.

Side Dish
American
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October 23, 2019
Jiffy Corn Casserole with Cream Cheese and Bacon
Bake up a Jiffy corn casserole with cream cheese and bacon. Simple and easy make ahead recipe that’s cheesy and delicious. Perfect side dish for a crowd!

Corn casserole with cream cheese is easily one of my family’s favorite side dish recipes during the holiday season. We usually make it every Thanksgiving, also Christmas and Easter dinner too.

It’s the perfect complement to a nice ham or turkey dinner. And just like our Mexican corn casserole, it has bacon too. Because we all know, bacon makes everything better!

We also make this corn casserole with Jiffy mix. It gives it a kind of breading but in a very moist, delicious sort of way, and it’s all mixed in with the rest of the ingredients.

What you end up with is a very creamy, flavorful, cheesy side dish you’ll likely add to your holiday menu from henceforth and forevermore.

I like to make it in my slow cooker too, making it easy to transport and keep warm. In fact, I might love CrockPot corn casserole a tad bit more, if that’s even possible.

If it’s more corn side dishes you’re looking for… green bean casserole, Mexican corn on the cob, grilled corn on the cob, and Instant Pot corn are always a hit at the family dinner table.

Let’s talk about how to make this scrumptious corn casserole with bacon.

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WHERE CAN I FIND THE ACTUAL RECIPE CARD?

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 recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

IS JIFFY CORN CASSEROLE THE SAME AS JIFFY CORN PUDDING?

Yes, it’s the same as corn pudding. You’re basically mixing a bunch of ingredients together to create a creamy side dish.

The casserole isn’t fully stable either, like a slice of corn bread would be. It requires you to spoon it onto your plate, versus eating with your hands.

INGREDIENTS YOU’LL NEED:
- Bacon
- Green onions
- Cream cheese
- Heavy whipping cream
- Salted butter
- Sugar
- Sour cream
- Frozen corn
- Jiffy corn muffin mix
- Salt
- Black pepper
- Cheddar cheese
- Colby Jack cheese
Keep in mind, all of the amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Cutting Board and Knife – for mincing the green onions and crumbling the bacon.

Saucepan – You’ll need a medium-sized saucepan to cook up the cream cheese mixture.

Heat Resistant Spatula – Works well for stirring and scraping the sides of the pan.

Large Mixing Bowl

9×13 casserole Dish

Cheese Grater

HOW TO MAKE CORN CASSEROLE

You can make corn casserole ahead of time and warm it up for your holiday dinner.

Before you get started mixing it up, be sure to cook the bacon and set it aside. You’ll need 5 to 6 slices, so you can even cook a little extra at breakfast and stick it in the fridge ’til you need it.

Also, you’ll need to mince the green onions and have those ready to go.

Here are the steps for making it…
1. In a medium saucepan, add the cream cheese, heavy whipping cream, salted butter, sugar, and sour cream. Cook the mixture on low heat until the cream cheese is fully melted. Use a heat resistant spatula to constantly stir and keep the mixture from scorching.
2. Then in a large mixing bowl, mix together the cream cheese mixture, crumbled bacon, minced green onions, frozen corn, JIFFY Corn Muffin Mix (1/2 the box), salt, and pepper.
3. Pour the casserole mixture into the greased baking dish, making sure it’s evenly spread throughout the dish, and bake according to the instructions in the recipe card below.
4. Finally, add shredded cheese to the top of the casserole, and bake an additional 10 minutes.
Serve the deliciously cheesy corn casserole while warm and enjoy! It’s so good!

IS CORN CASSEROLE GLUTEN-FREE?

It’s not gluten-free if made with ordinary Jiffy mix. BUT… That doesn’t mean you can’t make it gluten-free.

In fact, I found a great recipe for Gluten Free Jiffy-Style Corn Muffin Mix over at Gluten Free on a Shoestring. I can’t wait to try substituting this cornbread mix for the Jiffy mix in my own casserole this Thanksgiving.

CAN YOU FREEZE CORN CASSEROLE?

Absolutely, yes, you can! The ingredients used in corn casserole are all pretty conducive to freezing.

Just be sure to store it in an airtight container to prevent freezer burn. A baking dish with a lid works really well for this.

WHAT GOES WITH CORN CASSEROLE?
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Jiffy Corn Casserole

Bake up a Jiffy corn casserole with cream cheese and bacon. Simple and easy make ahead recipe that's cheesy and delicious. Perfect side dish for a crowd!
Medium Saucepan
Heat-Resistant Spatula
Large Mixing Bowl
9×13 Baking Dish
8 ounces cream cheese
1 cup heavy whipping cream
4 tablespoons salted butter
1 teaspoon cane sugar
1 tablespoon sour cream
6 slices bacon (cooked and crumbled)
3 green onions (minced)
32 ounces frozen corn
1/2 box JIFFY Corn Muffin Mix
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup cheddar cheese (shredded)
1/2 cup Colby Jack cheese (shredded)
Pre-heat the oven to 325° F.
In a medium saucepan, add the cream cheese, heavy whipping cream, salted butter, sugar, and sour cream.
Cook the mixture on low heat until the cream cheese is fully melted. Constantly stir to keep the mixture from scorching.
In a large mixing bowl, mix together the cream cheese mixture, crumbled bacon, minced green onions, frozen corn, JIFFY Corn Muffin Mix (1/2 a box), salt, and pepper.
Grease a 9×13 baking dish with cooking spray.
Pour the casserole mixture into the baking dish, making sure it's evenly spread throughout the dish.
Bake at 325° F for about 55 minutes, or until the mixture is set.
Add the shredded cheese to the top of the casserole, and bake an additional 10 minutes.
Serve while warm and enjoy!
*If you’re feeding a smaller crowd, just cut the recipe ingredients in half and bake it in an 8″x8″ baking dish.

*If you need to make this recipe gluten-free, you can either use a gluten-free cornbread mix, or make your own gluten-free Jiffy-style corn muffin mix.

Side Dish
American
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(Publishing Note: Recipe originally published in October 2017. Photos and tips updated in September 2019.)
September 22, 2019