Adventures of Mel

Category: Recipes

  • Juicy Instant Pot Whole Chicken for an Easy Dinner

    Juicy Instant Pot Whole Chicken for an Easy Dinner

    How to cook a perfectly tender and juicy Instant Pot whole chicken from fresh or frozen in just 30 minutes or less. Quick and easy, healthy one pot meal recipe that will have everyone coming back for seconds!

    I love garlic parm chicken skewers and baked chicken drumsticks, but my go-to easy dinner recipe has always been whole chicken in the CrockPot. I’d plan ahead and throw everything together in the morning so that it could slow cook all day long– That is, until I bought my first Instant Pot. Don’t get me wrong, I still love the slow cooked flavor of a good CrockPot chicken, but cooking whole chicken in the Instant Pot is so much faster for those busy weekdays when I’m in such a rush!

    Instant Pot whole chicken stuffed with lemons and peppers, fresh out of the electric pressure cooker, and ready to eat on a large wooden cutting board

    I can whip up an Instant Pot whole chicken in 30 minutes or less, and it tastes just as good as a slow cooked chicken. If you don’t already have an Instant Pot, I highly recommend getting one; this is one tool that every kitchen needs to have! You can make so many dinner recipes with an electric pressure cooker, including Instant Pot salmon, meatloaf, and baby back ribs.

    whole chicken Instant Pot ingredients lined out on a large wooden cutting board

    Ingredients & Substitutions Notes

    How to Make Instant Pot Whole Chicken

    Before getting started, rinse your whole chicken off and pat dry with paper towels. Then use a large knife to quarter a lemon and medium white onion on a large cutting board. Wash and chop up any veggies that you might use, and then set aside…

    Prepping the Chicken

    1. In a small mixing bowl, combine all of the seasonings.
    2. Then with your chicken on a large cutting board, sprinkle the seasonings over the chicken and cavity.
    3. Next, stuff the cavity with lemon and onions.
    4. Add the oil to the Instant Pot, and set it to the high sauté setting.
    5. Lay the whole chicken in the Instant Pot with the breast facing down. Cook ’til golden brown, about 3-4 minutes. This will create that crispy and golden brown, rotisserie-style skin that we all know and love!
    6. Finally, use a pair of tongs to turn the chicken over and let it cook in the oil for another 3-4 minutes. Then set aside.
    6 step photo collage showing how to make whole chicken in the Instant Pot

    How to Cook a Whole Chicken in the Instant Pot

    1. Start by placing your metal trivet down inside of the Instant Pot with the handles up. Then add the chicken broth.
    2. Place your whole chicken on top of the rack; if you’re adding any veggies, this is where you’ll want to chuck them in. Select the manual setting, and let it cook on high for about 6 minutes per pound. When the timer goes off, naturally release the pressure for about 20 more minutes.
    3. Once the pressure has naturally released, remove the chicken from the Instant Pot and let rest on a cutting board for about 10-15 minutes before slicing and serving.

    If you’re cooking the chicken from frozen, you’ll need to double the cooking time to about 12 minutes per pound, and then let it naturally release for 20 minutes like normal.

    3 step photo collage showing how to cook an Instant Pot whole chicken

    That’s it! Serve and enjoy with any sides while fresh and hot. The great thing about cooking a whole chicken is that there’s usually plenty of leftovers that you can use for other meals later in the week!

    juicy whole chicken stuffed with lemons and peppers, and ready to slice and eat on a large wooden cutting board

    What to Serve With Instant Pot Whole Chicken

    Here are a few ideas as to what you can serve with your whole chicken meal…

    Expert Tips and Recipe FAQ’s

    Why isn’t my Instant Pot chicken cooked through?

    This is usually because it wasn’t cooked long enough. Fresh whole chicken needs about 6 minutes of cook time per pound in the Instant Pot. If it comes out raw in the middle, the best thing to do is to close it up, set it to manual and let it cook all over again, this time giving it 6 minutes per pound as recommended in the recipe. Then let it naturally release for about 20 minutes.

    How should I store leftover whole chicken?

    Leftover chicken is best stored in an airtight container in the refrigerator for up to 3-4 days.

    Can you freeze leftover chicken?

    Yes, you can freeze leftover chicken for meal planning in an airtight container or freezer bag for up to 3 months. Be sure to let it thaw out overnight in the refrigerator before using in any recipes.

    How do you reheat leftover chicken that’s been refrigerated?

    I usually reheat mine in a microwave-safe dish in the microwave on a medium-high setting for about 3 minutes. If it’s still cold, continue to cook it in 30-second bursts ’til hot, stirring every so often. If your leftover chicken was frozen, be sure to let it thaw out in the refrigerator overnight before reheating.

    whole chicken with lemons and peppers fresh out of the Instant Pot on a large wooden cutting board

    Recipes for Leftover Chicken

    Need to use up leftover chicken before it goes bad? Here’s a list of our go-to leftover chicken 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!

    Instant Pot Whole Chicken

    Perfectly tender and juicy Instant Pot whole chicken from fresh or frozen. Quick and easy dinner recipe that you can cook in just 30 minutes!

    • Paper Towels
    • Large Knife
    • Cutting Board
    • Small Mixing Bowl
    • Tongs
    • 4 pounds Whole Roasting Chicken
    • 2 teaspoons Kosher Salt
    • 1 teaspoon Black Pepper
    • 1 teaspoon Paprika
    • 1 teaspoon Onion Powder
    • 1 teaspoon Dried Oregano
    • 1 teaspoon Dried Thyme
    • 1/2 teaspoon Dried Rosemary
    • 1/2 teaspoon Garlic Powder
    • 1/4 teaspoon Cayenne Pepper (optional)
    • 2 tablespoons Olive Oil
    • 1 cup Chicken Broth
    • 1 Lemon (quartered)
    • 1 Medium White Onion (peeled and quartered)

    1. Before getting started, rinse your whole chicken off and pat dry with paper towels.

    2. Then use a large knife to quarter a lemon and medium white onion on a large cutting board. Wash and chop up any veggies that you might use, and then set aside…

    3. In a small mixing bowl, combine all of the seasonings.

    4. Then with your chicken on a large cutting board, sprinkle the seasonings over the chicken and cavity.

    5. Next, stuff the cavity with lemon and onions.

    6. Add the oil to the Instant Pot, and set it to the high sauté setting.

    7. Lay the whole chicken in the Instant Pot with the breast facing down. Cook 'til golden brown, about 3-4 minutes. This will create that crispy and golden brown, rotisserie-style skin that we all know and love!

    8. Finally, use a pair of tongs to turn the chicken over and let it cook in the oil for another 3-4 minutes. Then set aside.

    9. Start by placing your metal trivet down inside of the Instant Pot with the handles up. Then add the chicken broth.

    10. Place your whole chicken on top of the rack; if you're adding any veggies, this is where you'll want to chuck them in.

    11. Select the manual setting, and let it cook on high for about 6 minutes per pound.* When the timer goes off, naturally release the pressure for about 20 more minutes.

    12. Once the pressure has naturally released, remove the chicken from the Instant Pot and let rest on a cutting board for about 10-15 minutes before slicing and serving.

    13. That's it! Serve and enjoy with any sides while fresh and hot.

    *If you’re cooking your whole chicken from frozen, you’ll need to double the cooking time to about 12 minutes per pound, and then let it naturally release for 20 minutes like normal.

    How should I store leftover whole chicken?

    Leftover chicken is best stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave on a medium-high setting for about 3 minutes. If it’s still cold, continue to cook it in 30-second bursts ’til hot, stirring every so often.

    dinner, Dinner Ideas, Instant Pot Recipes, Main, Main Course, main dish, Meat & Seafood, Poultry & Chicken Recipes
    American, Dinner, Main Dish
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  • Simple and Easy Fruit Salsa Recipe With Cinnamon Chips

    Simple and Easy Fruit Salsa Recipe With Cinnamon Chips

    How to make sweet and delicious homemade fruit salsa with crispy cinnamon tortilla chips, juicy strawberries, mangos, kiwis, raspberries, apples and apricots. Simple and easy fresh fruit salsa recipe that makes a healthy snack or appetizer for summer picnics, parties and potlucks.

    Summertime is almost upon us, which means I’m craving fresh salsa. Last year I made this mango peach salsa, and I liked it so much that I decided to try making my own fruit salsa recipe. I’m happy to report that this recipe has been a big hit with the whole family, including the kids!

    fruit salsa in a white bowl on a decorative blue saucer with fresh lemon quarters and a pile of crispy cinnamon tortilla chips

    This recipe can be served as more of a dessert with crispy cinnamon chips, or you can pair with all your favorite proteins and savory dishes. Fruit salsa is so easily customizable, and you can add or take away so many different fruits and herbs based on your own preferences. This recipe is packed full of essential vitamins and nutrients, and there’s no sugar. It makes a super healthy snack or side dish!

    fruit salsa recipe ingredients lined out on a large wooden cutting board

    Ingredients & Substitutions Notes

    In this recipe, I’ll show you how to make a deliciously sweet and juicy fruit salsa, and then we’ll make crispy cinnamon chips to go with it.

    Fruit Salsa Recipe

    • Fruit – For this recipe, I used diced Granny Smith apples, diced mangoes, diced strawberries, peeled and diced kiwis, and halved raspberries. You can add or take away fruit based on your own preferences. For best flavor and keeping qualities, I recommend using fruit that is as fresh as possible, but you can use canned fruit in a pinch. Just don’t use frozen fruit to make fruit salsa, or else you’ll create a mushy, nasty mess!
    • Lemon Juice – Fresh-squeezed lemon juice is always best, but for the sake of ease, I just use bottled lemon juice from the grocery store!
    • Apricot Preserves – I always like to add a little bit of apricot preserves to balance out all the different flavors, and it also helps to keep your fruit salsa fresh for longer. If you don’t have apricot preserves on hand, use peach preserves or orange marmalade instead.
    • Herbs – Fresh mint makes an appealing garnish for fruit salsa.

    Crispy Cinnamon Chips

    • Flour Tortillas – Flour tortillas are cheap, and they make the best cinnamon chips with fruit salsa.
    • Butter – I prefer salted butter, but unsalted butter will work just fine if that’s all you have on hand.
    • Cinnamon & Sugar – Of course, you’ll need cinnamon and cane sugar to make your cinnamon tortilla chips!

    How to Make Fruit Salsa With Cinnamon Chips

    Before getting started, use a kitchen knife to dice up the apples, mangoes, strawberries and kiwis on a large cutting board. Then slice the raspberries into halves or quarters.

    salsa recipe with fruit ingredients lined out on a large wooden cutting board with a large chef's knife

    How to Make Fruit Salsa

    1. Start by adding the diced apples and the lemon juice to a large mixing bowl, stirring to combine.
    2. Add all of the remaining fruit to the large bowl, stirring again ’til well combined.
    3. Next, add the apricot preserves, mixing everything together well.
    3 step photo collage showing how to make salsa recipe with fruit in a large white mixing bowl

    Cover your salsa with plastic wrap or aluminum foil, and let it chill in the refrigerator for at least 15 minutes before serving. Now you’re ready to make homemade cinnamon crisps to go with it!

    Crispy Cinnamon Chips Recipe

    Before making your cinnamon chips, preheat the oven to 400ºF. Line a baking sheet with parchment paper or a reusable silicone baking mat instead.

    1. First, use a fork to combine both the sugar and cinnamon together in a small mixing bowl.
    2. Melt butter in the microwave for about 30 seconds, or ’til completely melted. Then use a basting brush to brush it onto both sides of the tortillas.
    3. Sprinkle the buttered tortillas with the cinnamon and sugar mixture that you mixed up in the first step.
    4. Use a pizza cutter or large knife to cut the cinnamon tortilla chips into triangles.
    5. Place each cinnamon crisp onto a large baking sheet, and bake them at 400ºF for 3-4 minutes. Flip each chip, and let them continue to bake for another 3-4 minutes, or ’til golden brown.
    6. Serve and enjoy with your new favorite salsa recipe!
    6 step photo collage showing how to make crispy cinnamon chips for fruit salsa

    What to Serve With Fruit Salsa

    Not sure what to serve with your homemade fruit salsa? Here are a few ideas…

    fruit salsa and cinnamon chips in a white bowl on a large blue decorative plate with fresh lemon quarters

    Expert Tips and Recipe FAQ’s

    Is this fruit salsa recipe gluten free?

    Yes, all of the ingredients in this recipe are naturally gluten free. That said, I always recommend checking your ingredient labels over to ensure that they are truly gluten free.

    Can I make this recipe ahead of time?

    Fruit salsa is best eaten fresh, but thanks to the lemon juice and apricot preserves, you can store this recipe in an airtight container in the refrigerator for up to 3 days before it will start to go bad.

    How do you can fruit salsa?

    Personally, I always just make this recipe fresh since it’s so quick and easy. You may can your own fruit salsa, but I would recommend using a tested canning recipe. There are lots of salsa recipes for canning out there to use. That said, you can most definitely freeze this recipe instead!

    Can you freeze fruit salsa?

    Yes, you can freeze any salsa. Store leftovers in an airtight container or freezer bag in the freezer for up to 2 months. Let thaw out in the refrigerator overnight before you’re ready to eat.

    Recipe Variations

    overhead photo showing fruit salsa in a white bowl on a decorative blue saucer with fresh lemon quarters and a pile of crispy cinnamon tortilla chips

    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!

    Fruit Salsa

    Make sweet and delicious fruit salsa with cinnamon chips. Simple & easy fresh fruit salsa recipe that makes a healthy snack or appetizer!

    • Kitchen Knife
    • Cutting Board
    • Large Mixing Bowl
    • Plastic Wrap
    • Baking Sheet
    • Parchment Paper
    • Small Mixing Bowl
    • Pizza Cutter

    Fruit Salsa

    • 2 Granny Smith Apples (diced)
    • 2 tablespoons Lemon Juice
    • 1 Large Mango (diced)
    • 1 cup Strawberries (diced)
    • 2 Kiwis (peeled and diced)
    • 1/2 cup Raspberries (halved)
    • 1/4 cup Apricot Preserves
    • Mint (for garnish)

    Cinnamon Chips

    • 5 Flour Tortillas
    • 1/2 cup Salted Butter
    • 4 tablespoons Cane Sugar
    • 2 teaspoons Ground Cinnamon

    How to Make Fruit Salsa

    1. Before getting started, use a kitchen knife to dice up the apples, mangoes, strawberries and kiwis on a large cutting board. Then slice the raspberries into halves or quarters.

    2. Add the diced apples and the lemon juice to a large mixing bowl, stirring to combine.

    3. Add all of the remaining fruit to the large bowl, stirring again 'til well combined.

    4. Next, add the apricot preserves, mixing everything together well.

    5. Cover your fruit salsa with plastic wrap or aluminum foil, and let it chill in the refrigerator for at least 15 minutes before serving. Now you're ready to make homemade cinnamon crisps to go with it!

    Crispy Cinnamon Chips Recipe

    1. Before making your cinnamon chips, preheat the oven to 400ºF. Line a baking sheet with parchment paper.

    2. First, use a fork to combine both the sugar and cinnamon together in a small mixing bowl.

    3. Melt butter in the microwave for about 30 seconds, or 'til completely melted. Then using a basting brush to brush it onto both sides of the tortillas.

    4. Sprinkle the buttered tortillas with the cinnamon and sugar mixture that you mixed up in the first step.

    5. Use a pizza cutter or large knife to cut the cinnamon tortilla chips into triangles.

    6. Place each cinnamon crisp onto a large baking sheet, and bake at 400ºF for 3-4 minutes. Flip each chip, and let them continue to bake for another 3-4 minutes, or 'til golden brown.

    7. That's it! Serve and enjoy with your new favorite fruit salsa recipe.

    How do you store fruit salsa?

    You can store this recipe in an airtight container in the refrigerator for up to 3 days before it will start to bad.

    Appetizer, Side Dish, Snack, Sweet Snacks
    American, Side Dish, Side Dish or Appetizer, Snack
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  • Easy Slow Cooker Whole Chicken Recipe With Vegetables

    Easy Slow Cooker Whole Chicken Recipe With Vegetables

    How to make the best slow cooker whole chicken that tastes just like a rotisserie style chicken with vegetables. Easy CrockPot dinner recipe that you can make from scratch in 10 minutes or less!

    Raising 3 kids and working on a tight budget, chicken has always been our go-to weeknight dinner recipe. Sometimes we’ll make baked chicken drumsticks, but most often we make this slow cooker whole chicken recipe. You can fit a lot of food in a slow cooker, and so we usually have plenty of leftovers to eat on the rest of the week. Of course, if you didn’t remember to put your chicken in the slow cooker, you can also cook whole chicken in the Instant Pot in just 30 minutes.

    whole slow cooker chicken on a pile of fresh herbs on a large white plate next to a small bowl of fresh salad

    I love cooking whole chicken in the slow cooker because you can just set it and forget it. Add your chicken and veggies to the Crock Pot in the morning, and dinner will be ready to go by the time you get home from work. It also pairs well with so many side dishes, like slow cooker corn casserole, CrockPot funeral potatoes, CrockPot baked beans, baked potatoes, and sweet corn on the cob.

    slow cooker whole chicken ingredients lined out on a large wooden cutting board

    Ingredients & Substitutions Notes

    How to Make Slow Cooker Whole Chicken

    Before getting started, spray the inside of your Crock Pot insert with nonstick cooking spray, or you may use a disposable slow cooker liner.

    Prep the Ingredients

    1. Rinse the chicken, and then remove the neck and giblets. Pat dry.
    2. Chop up the celery, carrots and onion; and then peel the garlic cloves, mashing each one down with the back of a kitchen knife. Then you can mix up the seasonings in a small mixing bowl.
    3. Next, drizzle the whole chicken with olive oil, rubbing it gently into the skin ’til evenly dispersed. I like to use a basting brush for this step.
    4. Finally, sprinkle your seasonings onto the chicken, rubbing them in all over.
    4 step collage showing how to make whole slow cooker chicken

    Assembling the Slow Cooker

    1. Start by adding the prepped veggies and fresh herbs to the Crock Pot.
    2. Then place the seasoned whole chicken in the CrockPot on top of the vegetables.
    2 step collage showing how to make slow cooker whole chicken

    How to Cook Whole Chicken in the CrockPot

    1. Place the lid on your slow cooker, and cook on low for 6-8 hours. Alternatively, you can cook it on high for 3-4 hours, or ’til the internal temperature reads at least 165ºF with a meat thermometer.
    2. Once fully cooked, remove your chicken from the slow cooker, and transfer it to a cutting board to cool for 10-15 minutes before cutting.

    If you like a crispy skin, you can transfer your fully cooked chicken to a baking dish and into the oven to broil for 4-5 minutes, or ’til golden brown.

    2 step collage showing how to cook whole chicken in the CrockPot

    That’s it! Serve and enjoy your CrockPot whole chicken with all the cooked veggies. If you’re not ready to eat yet, simply leave it in the slow cooker with the “keep warm” function on ’til you’re ready to serve.

    slow cooker whole chicken on a pile of fresh herbs on a white decorative plate

    What Else to Serve With Your CrockPot Whole Chicken Meal

    In addition to the side dishes already mentioned, here are a few more recipes that you can serve with your CrockPot whole chicken meal…

    Expert Recipe Tips and FAQ’s

    Is it safe to cook whole chicken in the slow cooker?

    Yes, it is perfectly safe to cook a whole chicken in the slow cooker so long as it reaches an internal temperature of at least 165ºF before serving. In fact, chicken is at its best when cooked at lower temperature for a long time, so the slow cooker is perfect!

    How should I store leftover slow cooker whole chicken?

    Leftover chicken stores best in an airtight container in the refrigerator for up to 3-4 days. If you make a large enough batch, you can reheat a little bit in the microwave every day for easy meals all week long!

    Can I freeze leftover chicken?

    Yes, you can freeze leftover whole chicken. Stored in an airtight container or freezer bag, it should last up to 3 months in the freezer. Be sure to let it thaw out overnight in the refrigerator before reheating as normal.

    crockpot whole chicken on a pile of herbs on a white decorative plate with a small bowl of fresh salad

    More Slow Cooker 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!

    Slow Cooker Whole Chicken

    How to make the best slow cooker whole chicken with vegetables. Easy CrockPot dinner recipe that you can make in 10 minutes or less!

    • Slow Cooker
    • Disposable Slow Cooker Liner
    • Kitchen Knife
    • Small Mixing Bowl
    • Basting Brush
    • Meat Thermometer
    • Cutting Board

    Whole Chicken CrockPot Meal

    • 1 Whole Chicken
    • 2 tablespoons Olive Oil
    • 4 stalks Celery (chopped)
    • 3 Carrots (chopped)
    • 1 Red Onion (peeled and chopped)
    • 4 Garlic Cloves (peeled and smashed)
    • 2 sprigs Fresh Thyme
    • 2 sprigs Fresh Rosemary

    Seasoning

    • 1 teaspoon Kosher Salt
    • 1 teaspoon Seasoned Salt
    • 1 teaspoon Paprika
    • 1/2 teaspoon Dried Thyme
    • 1/2 teaspoon Dried Rosemary
    • 1/2 teaspoon Ground Black Pepper
    • 1/2 teaspoon Dried Parsley
    • 1/2 teaspoon Onion Powder

    1. Before getting started, spray the inside of your Crock Pot insert with nonstick cooking spray, or you may use a disposable slow cooker liner.

    2. Rinse the chicken, and then remove the neck and giblets. Pat dry.

    3. Chop up the celery, carrots and onion, and then peel the garlic cloves, mashing each one down with the back of a kitchen knife.

    4. Mix up the seasonings in a small mixing bowl.

    5. Next, drizzle the whole chicken with olive oil, rubbing it gently into the skin 'til evenly dispersed. I like to use a basting brush for this step.

    6. Finally, sprinkle your seasonings onto the chicken, rubbing them in all over.

    7. Start by adding the prepped veggies and fresh herbs to the Crock Pot.

    8. Then place the seasoned chicken on top of the vegetables.

    9. Place the lid on your slow cooker, and cook on low for 6-8 hours, or on high for 3-4 hours. You can tell that it's done when the internal temperature reads at least 165ºF with a meat thermometer.

    10. Once fully cooked, transfer your chicken to a cutting board to cool for 10-15 minutes before cutting.

    11. Optionally if you like a crispy skin, you can transfer your fully cooked chicken to a baking dish and into the oven to broil for 4-5 minutes, or 'til golden brown.

    12. That's it! Serve and enjoy with all the cooked veggies. If you're not ready to eat yet, simply leave it in the Crock Pot with the "keep warm" function on 'til you're ready to serve.

    How should I store leftover slow cooker whole chicken?

    Leftover chicken stores best in an airtight container in the refrigerator for up to 3-4 days. 

    dinner, Dinner Ideas, Main, Main Course, main dish, Meat & Seafood, Poultry & Chicken Recipes, Slow Cooker
    American, Dinner
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  • Easy Mini Fruit Pizza Cookies With Sugar Cookie Crust

    Easy Mini Fruit Pizza Cookies With Sugar Cookie Crust

    How to make individual mini fruit pizza cookies with a sugar cookie crust and a simple cream cheese frosting. Top it off with all your favorite fruit for a quick and easy dessert that you can make in 15 minutes or less!

    Once upon a time I used to make fruit pizza all the time. In fact, it used to be my oldest son’s favorite dessert, and I made it for him every year for his birthday! Anymore, he usually asks for my strawberry swirl cheesecake, but fruit pizza still remains one of my family’s all-time favorites.

    mini fruit pizzas on a marbled white countertop

    Recently I decided to try making these mini fruit pizzas on sugar cookies instead of on puff pastry like I normally do. They’re so delicious, and they’re basically bite-sized so you can set out a whole platter for people to pick and choose from as they please. This recipe is so quick and easy to make, and it would be perfect for a 4th of July party!

    What Is Fruit Pizza?

    If you’ve never experienced the delight of a real fruit pizza, you’re missing out! This classic dessert is pretty simple, usually consisting of a pizza-shaped puff pastry crust topped with a cream cheese frosting and a pile of pretty much any fruit you can imagine. This beautiful, light and refreshing dessert is perfect for the hot summer months!

    That said, this recipe is for mini fruit pizza cookies. So I’m basically baking regular sized sugar cookies and topping them off with all the fruit pizza toppings to make mini fruit pizzas. It’s like these blueberry cream cheese mini fruit tarts, but with a sugar cookie crust!

    mini fruit pizza cookies lined out on a large brown wooden cutting board on a marbled white countertop

    Ingredients & Substitutions Notes

    How to Make Mini Fruit Pizza Cookies

    Before getting started, you’ll need to preheat your oven according to the package directions for the sugar cookie dough. If you’re making homemade sugar cookies, follow the recipe instead!

    Baking the Sugar Cookies

    1. Start by dividing your sugar cookie dough out onto the baking sheet.
    2. Once your oven is preheated, bake the sugar cookies as instructed. Keep in mind you’ll want to bake them just a little bit longer than normal, ’til deep golden brown in color, so that they’re able to hold up to the fruit without getting soggy.
    2 step collage showing how to bake sugar cookies to make mini fruit pizza

    Wash and Prep the Fruit

    1. While your sugar cookies are baking, wash and prep all of the fruit so that it’s ready to go; I like to soak mine for a few minutes in a solution consisting of about one part vinegar to 3 parts water in a large bowl. Just be sure to rinse the berries before moving on, or else everything will taste like vinegar! And of course I recommend patting everything dry with a tea towel or paper towel.
    2. Use a small paring knife to halve the strawberries and then slice the kiwis. Set everything aside.
    2 step collage showing how to wash and prep the fruit to make mini fruit pizza cookies

    Assemble the Mini Fruit Pizzas

    1. Once your sugar cookies have fully cooled, mix up the cream cheese and powdered sugar in a medium mixing bowl. Then spread a little bit of this cream cheese mixture onto each sugar cookie.
    2. Top each fruit pizza cookie off with a heaping spoonful of the fresh fruit mixture. That’s it!
    2 step collage showing how to assemble mini fruit pizza cookies

    Mini fruit pizzas make the most amazing sweet snack or dessert. Top off with a dollop of homemade whipped cream, serve with a cold glass of iced tea or iced coffee, and enjoy!

    fruit pizza cookie with a bite taken out on a marbled white countertop

    Expert Tips and Recipe FAQ’s

    Why is my fruit pizza soggy?

    There are a few reasons why your fruit pizza can become soggy. You may not have patted the fruit dry after washing, or maybe you didn’t drain all of the liquid out of the can (if using canned fruit) before adding to the crust. It’s also possible that you underbaked the sugar cookies; you want to bake them until deep golden brown in color. Otherwise, if they’re undercooked, they’ll turn out soggy and doughy once the moisture from the fruit soaks in. Last but not least, be careful that you don’t add to much fruit to each cookie, as this can also make everything really soggy. A spoonful will do!

    Can you make fruit pizza cookies ahead of time?

    Yes, you can assemble your mini fruit pizzas up to one day ahead of time and then store in an airtight container in the refrigerator. If they set any longer than that, they will start to get soggy.

    Can you freeze mini fruit pizza?

    I don’t see a need to freeze fruit pizza, simply because it’s so quick and easy that I can always whip it up in a pinch. That said, you can freeze both the cookie dough ahead and the cream cheese frosting ahead of time in an airtight container or freezer bag. Just be sure to let them thaw out overnight in the refrigerator before making the recipe.

    Recipe Variations

    • Use puff pastry cups instead of sugar cookies to make fruit pizza bites instead!
    • Don’t feel like making individual cookies? Just press the sugar cookie dough out into a sheet pan instead, adding your cream cheese and fruit toppings like normal.
    • You don’t have to use plain sugar cookie dough. I think this recipe would be absolutely amazing using Jello sugar cookies instead!
    • As I mentioned in the ingredients notes above, add other fruit! Sometime I’d like to make this recipe using the fruit mixture from my favorite tropical fruit cups recipe.
    mini fruit pizzas on a marbled white countertop

    More Easy Fruit Desserts

    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!

    Mini Fruit Pizza

    Make mini fruit pizza cookies with a sugar cookie crust and cream cheese frosting. Top with your favorite fruit for a quick and easy dessert!

    • Baking Sheet
    • Large Bowl
    • Tea Towels
    • Paring Knife
    • Medium Mixing Bowl
    • 1 roll Sugar Cookie Dough
    • 8 ounces Cream Cheese
    • 1/2 cup Powdered Sugar
    • 1 cup Strawberries (halved)
    • 2 Kiwis (peeled & sliced)
    • 1/2 cup Blueberries
    • 1/2 cup Blackberries

    1. Start by dividing your sugar cookie dough out onto the baking sheet, and bake according to package directions. You'll want to bake them just a little bit longer than normal, 'til deep golden brown in color.

    2. While your sugar cookies are baking, wash, rinse and prep all of the fruit so that it's ready to go; I like to soak mine for a few minutes in a solution consisting of about one part vinegar to 3 parts water in a large bowl.

    3. Once your sugar cookies have fully cooled, mix up the cream cheese and powdered sugar in a medium mixing bowl.

    4. Then spread a little bit of this cream cheese mixture onto each sugar cookies.

    5. Top each fruit pizza cookie off with a heaping spoonful of the fresh fruit mixture.

    6. That's it! Serve and enjoy!

    Can you make fruit pizza cookies ahead of time?

    Yes, you can assemble your mini fruit pizzas up to one day ahead of time and then store in an airtight container in the refrigerator. If they set any longer than that, they will start to get soggy.

    Cookies & Bars, Dessert, Dessert – Cookies, Desserts, Sweet Snacks
    American, Dessert, desserts
    fruit pizza cookies, fruit pizza cookies recipe, mini fruit pizza, mini fruit pizza cookies, mini fruit pizza recipe
  • Southern Style Fried Crappie Recipe From Scratch

    Southern Style Fried Crappie Recipe From Scratch

    How to make the best pan fried crappie with a crispy buttermilk breading, just like Grandma used to make it. Quick and easy, southern style fried fish recipe that will have everybody coming back for seconds!

    Fishing is kind of a tradition in my family. My boys used to love grilling up a big batch of fish fillets after a long day of trout fishing, but since we moved out to the country, we usually only have small lakes and farm ponds to fish on. We tend to catch a lot of crappie and blue gill, which are pretty common here in the Midwest.

    fried crappie fish on a large white decorative plate with French fries and pasta salad on the side

    Naturally, I decided to make my own pan fried crappie recipe just like my grandma used to make it. I’m talking flaky, melt-in-your-mouth fried crappie with a perfectly crispy buttermilk breading. My family loves this recipe, and there’s no better reward after a long afternoon out fishing on the lake!

    fried crappie ingredients lined out on a white marbled countertop

    Ingredients & Substitutions Notes

    • Crappie Fillets – Before making this recipe, you’ll need to get your fresh caught crappie or blue gill fish filleted and cleaned. If you don’t know how, here’s a great video guide on how to fillet crappie. You can also use frozen fish fillets, but you’ll need to let them thaw overnight in the refrigerator before proceeding with the recipe.
    • Buttermilk – I fry my crappie in a buttermilk breading batter. You can buy buttermilk from the store, but I like to make my own. You can make your own buttermilk by whisking 1 tablespoon of vinegar into every 1 cup of milk. Then let it set for about 5 minutes, or ’til it starts to curdle. Then you’ll have made your own homemade buttermilk substitute!
    • Corn Meal – I use yellow corn meal for this recipe. Any corn meal will work. Some people even prefer bread crumbs instead!
    • All Purpose Flour – Just a regular white, all-purpose flour will work fine for this recipe. If you want to make this recipe gluten free, you can substitute with a cup for cup gluten free all purpose flour instead. If you go this route, just be sure to check all of the other ingredient labels over to ensure that they’re truly gluten free.
    • Seasonings & Spices – I like to use a mixture of salt, pepper, baking soda, garlic powder and cayenne pepper to season my fried fish fillets. You can use any of your favorite seasoning blends!
    • Frying Oil – You want an oil with a high smoke point for frying, like vegetable oil, canola oil, olive oil, peanut oil or even avocado oil. I tend to just use whatever is cheapest at the local grocery store!

    How to Make Pan Fried Crappie

    Before getting started, you’ll want to add your prepped and cleaned crappie fillets to a medium mixing bowl. Pour buttermilk over the fillets, and cover with plastic wrap before placing in the refrigerator to marinate for at least 2 hours. Lets get started…

    Prep the Fish Fillets

    1. Start by adding the corn meal, flour, salt, pepper, baking soda, garlic powder and cayenne pepper to a medium mixing bowl, mixing ’till well combined.
    2. Remove your fish fillets from the refrigerator, and toss each one in the flour mixture ’til both sides are evenly coated.
    2 step photo collage showing how to dredge fried crappie fillets in dry breading mixture

    How to Cook Fried Crappie

    In a 9-inch cast iron skillet, heat about 1 inch of oil until it reaches 350ºF with a meat thermometer. Then you’re ready to fry your fish fillets…

    1. Fry 3-4 crappie fillets at a time, about 2 minutes on each side until golden brown and the internal temperature reads 145ºF with a meat thermometer.
    2. Remove from the skillet onto a paper towel lined plate. This will help soak up excess oil from frying.
    2 step photo collage showing how to make fried crappie in a large black cast iron skillet

    That’s it! Serve with a wedge of lemon, and garnish with chopped parsley. Crappie has a mild taste that’s perfect for anyone who doesn’t like an overly “fishy” flavor. If it’s cooked right, it’s a very delicate meat that falls apart easily after cooking, and the crispy buttermilk breading is, as they say, to die for!

    fried crappie dipped in creamy tartar sauce

    What to Serve With Fried Crappie Fish

    Looking for simple side dishes to serve with your fried fish dinner? Here are a few of my family’s longtime favorites…

    Expert Tips and Recipe FAQ’s

    Why is my fried crappie mushy?

    Although crappie is naturally a soft meat, fried fish can become mushy for a few reasons. If you’re using frozen fish, it’s more likely to become mushy when cooked. Frozen fish fillets will work, but I prefer fresh for the best results. It’s also important that your frying oil is at least 350ºF. Otherwise, both the fish and the breading can become soggy. Last but not least, be careful not to overcook crappie! If your oil is hot enough, 2-3 minutes on each side should be plenty.

    Can I use other fish?

    You can fry just about any fish, although cooking time may vary depending on the fish. If you’re looking for a similar taste to crappie, look for other fresh water panfish, like bluegill, perch, bass, catfish or even smaller trout.

    Can you store leftover fried crappie?

    Yes, you can store leftover fried crappie in an airtight container in the refrigerator for up to 3-4 days. The easiest way to reheat it is on a baking sheet in the oven, at 350ºF, for about 10-15 minutes, or ’til hot and crisp.

    Can you freeze leftover fried fish fillets?

    Yes, you can freeze leftover fried fish. Stored in an airtight container or freezer bag, it should last up to 3 months. To reheat, transfer the fish from the freezer and straight onto a baking sheet in an already preheated oven. Don’t be tempted to let it thaw out beforehand– Doing so will make it soggy. It should be hot, crisp and ready to serve in about 15-20 minutes!

    fried crappie fillets on a large white decorative plate with French fries and pasta salad on the side

    More Fish 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!

    Fried Crappie

    How to make pan fried crappie just like Grandma used to make it. Easy southern style recipe that will have everybody coming back for seconds!

    • Medium Mixing Bowls
    • Plastic Wrap
    • Whisk
    • 9-Inch Cast Iron Skillet
    • Meat Thermometer
    • Paper Towels
    • 12 Crappie Fillets
    • 1 cup Buttermilk
    • 1 cup Yellow Corn Meal
    • 1/3 cup All Purpose Flour
    • 1 teaspoon Sea Salt
    • 1 teaspoon Black Pepper
    • 1 teaspoon Baking Soda
    • 1 teaspoon Garlic Powder
    • 1/2 teaspoon Cayenne Pepper
    • 1 1/2 cup Vegetable Oil

    1. Start by adding the cleaned crappie fillets to a medium mixing bowl.

    2. Pour buttermilk over the fillets, and cover with cling wrap before placing in the refrigerator for at least 2 hours.

    3. Add the corn meal, flour, salt, pepper, baking soda, garlic powder and cayenne pepper to a separate medium bowl, whisking 'til well combined.

    4. After the 2 hours is up, heat about 1 inch of vegetable oil in a 9-inch cast iron skillet until it reaches 350ºF with a meat thermometer.

    5. Remove your fish fillets from the refrigerator, and toss each one in the flour mixture 'til both sides are evenly coated.

    6. Fry 3-4 crappie fillets at a time, about 2 minutes on each side, 'til golden brown and the internal temperature reads 145ºF with a meat thermometer.

    7. Remove from the skillet and transfer to a paper towel lined plate. This will help soak up excess oil from frying.

    8. That's it! Serve with a wedge of lemon, and garnish with chopped parsley.

    Can you store leftover fried crappie?

    Yes, you can store leftover fried crappie in an airtight container in the refrigerator for up to 3-4 days. Reheat on a baking sheet in the oven, at 350ºF for about 10-15 minutes, or ’til hot and crisp.

    dinner, Dinner Ideas, Main, Main Course, main dish, Meat & Seafood, Seafood Recipes
    American
    fried crappie, fried crappie fish, fried crappie recipe, fried crappie recipes, pan fried crappie
  • Perfectly Moist Instant Pot Salmon for an Easy Dinner

    Perfectly Moist Instant Pot Salmon for an Easy Dinner

    How to make perfectly moist and flaky Instant Pot salmon using fresh or frozen fish fillets in 15 minutes or less. Healthy, low carb dinner recipe that you can serve with all your favorite side dishes for a quick and easy weeknight meal!

    My family loves grilled fish fillets and fried crappie, but it just seems like fish can be a lot of work. Lately I’ve been making an effort to eat more fish, but I just don’t usually have much time to cook with all the craziness of life. That’s what got me started with making salmon in the Instant Pot; and let me tell you, this is by far my favorite way to cook salmon fillets!

    Instant Pot salmon fillets lined out on a decorative white plate with fresh lemon slices on top and fresh dill sprigs on the side

    Not only is Instant Pot salmon quick to make, but it’s easy too! The Instant Pot automates the entire cooking process so that you can set it and forget it, and the moist cooking environment keeps the fillet nice and tender. If you’re looking for more Instant Pot recipes, you’ll love this Instant Pot whole chicken, these Instant Pot meatloaf and potatoes, Instant Pot sausage and rice, Instant Pot baby back ribs and shredded chicken tacos in the Instant Pot!

    Instant Pot salmon ingredients lined out on a large wooden cutting board

    Ingredients & Substitutions Notes

    How to Make Instant Pot Salmon

    Before getting started, get your Instant Pot out and ready to go. Remove any pieces from inside the pot and set aside. Let’s get started…

    Assembling the Electric Pressure Cooker

    1. Start by adding water, lemon juice, lemon slices and dill to the bottom of the pot.
    2. Next, install the metal trivet. Then add the salmon fillets, followed by more lemon slices and a sprinkling of salt and pepper on top.
    2 step photo collage showing how to make Instant Pot salmon recipe

    How to Cook Salmon in the Instant Pot

    1. Now secure the Instant Pot lid on top, and turn the pressure release valve to seal. Then set the manual setting to high pressure cook for 4 minutes, adding an extra minute if your fish fillet is thick or frozen.
    2. When your Instant Pot is done cooking, release the pressure valve to vent and release the pressure.
    2 step photo collage showing how to make salmon in the Instant Pot

    That’s it! The best part about the Instant Pot is that there’s absolutely no guess work about whether or not your salmon is fully cooked. Just set the time and forget about it. Top your Insta Pot salmon off with homemade tzatziki sauce or even this peach mango salsa for the ultimate weeknight dinner!

    pressure cooker salmon fillets lined out on a decorative white plate with fresh lemon slices on top and fresh dill sprigs on the side

    What to Serve With Instant Pot Salmon

    Expert Tips and Recipe FAQ’s

    Can I store the leftovers for later?

    Of course! You can store leftover salmon in an airtight container in the refrigerator for up to 3-4 days.

    How can I reheat leftover salmon?

    When you’re ready to eat, reheat your salmon in the microwave for a few minutes on high. Alternatively, you can reheat it on a baking sheet in the oven at 350ºF for 5-10 minutes, ’til warmed throughout.

    Insta Pot salmon lined out on a decorative white plate with fresh lemon slices on top and fresh dill sprigs on the side

    More Easy Seafood 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!

    Instant Pot Salmon

    Make perfectly moist Instant Pot salmon using fresh or frozen fillets. Healthy, one pot dinner recipe you can make in 15 minutes or less!

    • 6-Quart Instant Pot
    • 2 Salmon Fillets
    • 1 cup Water
    • 1/2 cup Lemon Juice
    • 2 Lemons (sliced)
    • 5 sprigs Fresh Dill
    • Sea Salt (to taste)
    • Black Pepper (to taste)

    1. Start by adding the water, lemon juice, roughly half of the lemon slices and dill to the bottom of your Instant Pot.

    2. Next, install the metal trivet, and then add the salmon fillets followed by the rest of the lemon slices and a sprinkling of salt and pepper on top.

    3. Now secure the Instant Pot lid on top, and turn the pressure release valve to seal. Set the manual setting to high pressure cook for 4 minutes. adding an extra minute if your fish fillet is thick or frozen.

    4. When your Instant Pot is done cooking, release the pressure valve to vent and release the pressure.

    5. That's it! Serve and enjoy with your favorite side dishes!

    How should I store leftover salmon?

    You can store leftover salmon in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave for a few minutes on high, or on a baking sheet in the oven at 350ºF for 10-15 minutes, ’til warmed throughout. 

    dinner, Dinner Ideas, Main, Main Course, main dish, Meat & Seafood, Seafood Recipes
    American, Dinner, Main Dish
    insta pot salmon, instant pot salmon, instant pot salmon recipe, pressure cooker salmon, pressure cooker salmon recipe
  • 15 Minute Hot Chocolate Cookies With Hot Chocolate Mix

    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!

    hot chocolate cookies piled up on silver wire cooling rack on white countertop

    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.

    hot chocolate cookies ingredients lined out on a white countertop

    Ingredients & Substitutions Notes

    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.
    step by step collage showing how to mix up hot chocolate cookies

    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.
    step by step collage showing how to make hot chocolate cookies with chocolate chips and marshmallows

    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!

    hot chocolate cookies piled up on a silver wire cooling rack on a white countertop with chocolate chips and marshmallows

    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?

    hot chocolate marshmallow cookies piled up on a silver wire cooling rack on a white countertop

    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

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

    2. Start by whisking together the flour, baking powder and hot chocolate mix in a medium mixing bowl.

    3. In a separate large mixing bowl, cream together the butter and brown sugar 'til well combined, light and fluffy.

    4. Then add an egg and the vanilla extract, beating into the mixture until well combined.

    5. Gradually add the dry mixture to the wet mixture, beating everything together 'til fully incorporated.

    6. Add the chocolate chips and marshmallow bits, stirring with a rubber spatula 'til evenly dispersed throughout the cookie dough.

    7. Finally, use a cookie scoop or tablespoon to scoop the dough onto the baking sheet that you prepared in the first step.

    8. 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.

    9. 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
  • Easy Bite Sized Meatloaf Muffins Recipe With Oatmeal

    Easy Bite Sized Meatloaf Muffins Recipe With Oatmeal

    How to make quick and easy meatloaf muffins from scratch using old fashioned oatmeal in 30 minutes or less. Fun, bite sized twist on this classic dinnertime staple that the whole family will love! This recipe also makes a great appetizer for parties, potlucks or any other large gathering.

    I’ve been making meatloaf with oatmeal for a long time. My mom used to make the best traditional meatloaf recipe with bread crumbs, but I’ve come to prefer the lighter, fluffier texture that oats provide. But I’ll confess that lately I’ve been a little bored with regular meatloaf, and so I’ve started baking these mini meatloaf muffins in muffin tins instead. And boy am I glad I did!

    closeup photo of mini meatloaf muffins sliced in half with a silver fork on a small white plate

    These bite sized meatloaf muffins are easy to make ahead of time for busy weeknights, and kids tend to like them better because they’re easier to eat. I can sneak just about any veggie into the meat mixture, and they’ll never notice! They also make a fun party appetizer or snack, and you can serve them up at potlucks or any other large gathering with all the fixin’s!

    meat loaf muffins ready to eat on a small white decorative saucer

    Ingredients & Substitutions Notes

    How to Make Easy Meatloaf Muffins Recipe

    Before getting started, preheat your oven to 350ºF and grease up your muffin tin with nonstick cooking spray. If you don’t want to use a muffin tin, you can use these silicone muffin cups lined out on a large baking sheet instead!

    Mixing the Meatloaf

    1. Start by adding the ground beef, egg, onion and seasoned salt to a large mixing bowl, and mix with a large wooden spoon ’til well combined.
    2. Add the Worcestershire sauce, ketchup, barbecue sauce and oatmeal to the large bowl, mixing ’til evenly dispersed throughout the meat mixture.
    2 step photo collage showing how to make meatloaf muffins recipe in a large green mixing bowl

    How to Cook Meatloaf Muffins

    1. Use a spoon to scoop your meatloaf mixture into the greased muffin cups.
    2. Squirt ketchup all over the tops of each muffin and bake at 350ºF for 20-25 minutes, or until the internal temperature reads at least 165ºF with a meat thermometer.
    2 step photo collage showing how to make meatloaf muffins recipe

    That’s it! Serve and enjoy these cute little mini meatloaf muffins with your favorite side dishes, like mashed potatoes, sweet corn and honey glazed carrots!

    meatloaf muffins served up with mashed potatoes and green beans on a small white plate

    What to Serve With Meatloaf Muffins

    Expert Tips and Recipe FAQ’s

    Is this recipe gluten free?

    Thankfully all of the ingredients in this recipe are usually gluten free. That said, I always recommend checking all of the ingredient labels over just to make sure!

    Can I make meatloaf muffins ahead of time?

    Yes, you can make meatloaf muffins ahead of time. Leftover meatloaf muffins will last up to 3-4 days if stored in an airtight container in the refrigerator. You can also mix up the meat mixture, scoop it into your muffins tins, cover with plastic wrap and transfer those to the refrigerator to bake at a later date. Stored in the refrigerator, they should last up to 3-4 days before going bad.

    Can you freeze meatloaf muffins?

    Yes, meatloaf muffins freeze well! Leftovers can be placed into an airtight container or freezer bag and into the freezer for up to 3 months. If you prefer not to bake the muffins until you’re ready to eat, scoop the meatloaf mixture into the muffin tins, cover with plastic wrap, and freeze for the about the same length of time.

    How do you reheat meatloaf muffins?

    You can reheat refrigerated leftovers in the oven at 350ºF for about 10-15 minutes, or ’til heated through. Keep in mind that you may need to add another 5-10 minutes when reheating from frozen. You can also reheat them in the microwave on high for 2-3 minutes in a pinch, but this can sometimes cause them to become soggy. If baking raw meatloaf muffins that you prepped and stored ahead of time, follow the instructions given in the recipe card below.

    meatloaf muffins sliced in half and ready to eat on a small white plate with mashed potatoes and green beans

    Recipe Variations

    • Try adding different toppings. My mom always laid whole bacon strips across the top of her meatloaf before baking. You can also swap out the ketchup topping with barbecue sauce or a mixture of the two!
    • Use these mini meatloaf muffins to make the ultimate meatloaf sliders, sort of like my family’s favorite Philly cheesesteak sliders!
    • Looking for a keto meatloaf muffins recipe? Try using the meat mixture from this low carb meatloaf recipe to make low carb meatloaf muffins!

    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!

    Meatloaf Muffins

    Easy meatloaf muffins from scratch in 30 minutes or less. Bite sized twist on this classic dinnertime staple that the whole family will love!

    • Muffin Tins
    • Large Mixing Bowl
    • Large Wooden Spoon
    • Meat Thermometer
    • 1 pound Ground Beef
    • 1 Large Egg
    • 1/2 Yellow Onion (minced)
    • 1 teaspoon Seasoned Salt
    • 1/2 tablespoon Worcestershire Sauce
    • 1/4 cup Ketchup
    • 1/4 cup Barbecue Sauce
    • 1 cup Old-Fashioned Oats

    For the Topping

    • 1/4 cup Ketchup
    • 2 tablespoons Parsley

    1. Before getting started, preheat your oven to 350ºF, and grease up your muffin tin with nonstick cooking spray.

    2. Start by adding the ground beef, egg, onion and seasoned salt to a large mixing bowl, and mix with a large wooden spoon 'til well combined.

    3. Add the Worcestershire sauce, 1/4 cup of ketchup, barbecue sauce and oatmeal to the large bowl, mixing 'til evenly dispersed throughout the meat mixture.

    4. Use a spoon to scoop your meatloaf mixture into the greased muffin cups.

    5. Squirt an additional 1/4 cup ketchup all over the tops of each muffin and bake at 350ºF for 20-25 minutes, or until the internal temperature reads at least 165ºF with a meat thermometer.

    6. That's it! Garnish with fresh parsley, serve and enjoy!

    How do you store leftover meatloaf muffins?

    I recommend storing your meatloaf muffins in an airtight container or freezer bag in the refrigerator for up to 3-4 days. 

    Appetizer, Appetizers, dinner, Dinner Ideas, Meat & Seafood
    American, Appetizer, Dinner
    meat loaf muffins, meatloaf muffin recipe, meatloaf muffins, meatloaf muffins recipe
  • Easy Homemade Green Bean Casserole Recipe for a Crowd

    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!

    large white baking dish full of homemade green bean casserole with a large wooden spoon

    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!

    green bean casserole ingredients lined out on a white marbled countertop

    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.

    melted butter in a large gray skillet on the stovetop

    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!
    4 step photo collage showing how to make creamy mushroom sauce for green bean casserole

    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.
    4 step photo collage showing how to make easy green bean casserole recipe

    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.

    closeup photo of a pile of green bean casserole on a small white decorative plate

    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!
    closeup photo of a heaping spoonful of green bean casserole over a white baking dish full of green bean 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

    1. Before getting started, pre-heat your oven to 350ºF, and grease a 9×13 baking dish with nonstick cooking spray.

    2. Start by melting the butter in a large skillet over low to medium heat.

    3. Sauté the garlic and mushrooms in the melted butter for about 4-5 minutes, or 'til softened.

    4. Once softened, sprinkle the flour and thyme over the mushrooms, stirring 'til well combined.

    5. Next, add the chicken broth and milk to the mushroom mixture, whisking 'til the mushroom mixture thickens, usually 3-5 minutes.

    6. 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.

    7. 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.

    8. 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.

    9. 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.

    10. 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
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  • Easy Chinese Pork Fried Rice Recipe From Scratch

    Easy Chinese Pork Fried Rice Recipe From Scratch

    How to make the best Chinese pork fried rice recipe just like the restaurants make it with ground pork, eggs and leftover white rice. Quick and easy, classic homemade dinner that the whole family will love. Why spend money going out when you can make this budget-friendly recipe at home!

    Chicken fried rice is one of my longtime favorite, go-to dinner recipes for a busy weeknight. In fact, we like it so much that we started making cauliflower chicken fried rice for a healthier, low-carb option that Dan can eat. And whenever we have leftover fried rice, I like to make these scrumptious chicken fried rice spring rolls!

    pork fried rice garnished with sliced green onions in a small white decorative bowl

    As much as I love chicken fried rice, recently I had the pleasure of tasting authentic pork fried rice at a Chinese restaurant, and let me tell you, that fried rice was so good! Naturally, I set out to make my own ground pork fried rice recipe at home, and I think I’ve finally settled on this recipe. It’s quick, easy and absolutely delicious; what’s not to love?

    pork fried rice ingredients lined out on a wooden cutting board

    Ingredients & Substitutions Notes

    • Vegetable Oil – The best fried rice is cooked fast and hot. I recommend using an oil with a high smoke point. Vegetable oil, canola oil and peanut oil all work exceptionally well!
    • Eggs – I always make my ground pork fried rice with whole, slightly beaten eggs. Eggs add a rich flavor, and they work to bind everything together.
    • Ground Pork – For the sake of ease, I usually just make my pork fried rice with ground pork. You can also use cubed pork loin, or you can make your own char siu for a more authentic Chinese pork fried rice.
    • Veggies – You’ll need finely diced yellow onion, minced garlic, grated ginger, frozen peas and carrots, and a few green onions for this recipe. In addition, you can also add sliced bell peppers, diced mushrooms, shredded zucchini, sugar snap peas, green beans, baby corn, shredded cabbage, broccoli florets and cauliflower florets. Be creative!
    • Cooked White Rice – Any long-grain white rice from the grocery store will work best for this recipe. I recommend cooking the rice ahead of time. We usually use the Instant Pot, but you can also just boil it on the stove. Once cooked, spread your rice out onto a cookie sheet and into the freezer for at least 30 minutes before making the recipe. This can help to dry out excess moisture, preventing that sticky, gooey mess that rice can become! Also, you can use brown rice, but it will change both the flavor and texture of the finished dish.
    • Soy Sauce – Soy sauce contributes to an attractive dark color in the finished product. It also imparts a rich umami flavor and those sweet caramel notes that authentic Chinese fried rice is well known for!
    • Sesame Oil – I use sesame oil as a finishing oil for my pork fried rice. Toss in a light coating of sesame oil before serving for a rich and nutty, toasted flavor that makes this dish taste like it’s straight from the restaurant!

    How to Make Pork Fried Rice Recipe

    Before getting started, get the rice cooked and all of your veggies prepped. You’ll need to dice up the onion, mince the garlic, grate the ginger and thinly slice the scallions for this recipe. Then heat 1 tablespoon of vegetable oil in a large nonstick skillet or wok over medium-high heat.

    How to Cook Fried Rice With Pork

    1. Once your skillet is hot enough, add the lightly beaten eggs and allow to cook slightly before scrambling into small pieces with a rubber spatula. Once fully cooked, remove your scrambled eggs from the pan.
    2. Preheat another tablespoon of vegetable oil in the skillet just as before, and then add the ground pork, stirring occasionally with a wooden spoon until the pork is completely cooked through and no pink remains.
    3. Next, add the onion, garlic and ginger, cooking until the onion is slightly soft and translucent.
    4. Stir in the frozen peas and carrots, cooking for another 1-2 minutes or ’til heated through.
    5. Now add the cooked rice and scrambled eggs to the meat mixture in the skillet. Cook for about 1-2 minutes, or ’til heated through.
    6. Finally, pull your pork fried rice off of the heat, and add the soy sauce and sesame oil. Stir to coat evenly. That’s it!
    6 step collage showing how to make pork fried rice in a large nonstick skillet

    Serve your Chinese pork fried rice immediately. Optionally, I like to garnish mine with freshly chopped green onions. This recipe makes the most delicious fried rice, and it’s so easy to make!

    closeup photo of a small white bowl full of pork fried rice with a pair of wooden chopsticks on top of the bowl

    What to Serve With Pork Fried Rice

    Here are a few ideas as to what you can serve with your pork fried rice…

    closeup photo of a spoonful of fried rice with pork over top of a small white bowl of pork fried rice garnished with green onions

    Expert Tips and Recipe FAQ’s

    How much dry rice equals 3 cups cooked rice?

    1 cup dry rice equals about 3 cups cooked rice.

    How should I store leftover pork fried rice?

    Although fried rice is best served immediately after cooking, you can store any leftovers in an airtight container in the refrigerator for up to 5 days. You can reheat it in the microwave, but I recommend heating it back up in a hot skillet with a little oil instead, the same way as you cooked it initially. This will help to sort of “crisp” it back up so that it doesn’t become wet and soggy.

    Can you freeze pork fried rice?

    Yes, you can freeze Chinese pork fried rice. Stored in an airtight container in the freezer, it should last up to 3 months. Be sure to let it thaw in the refrigerator overnight before you’re ready to use it. I recommend reheating fried rice that has been frozen in a hot skillet with a little bit of oil, just the same way as you cooked it initially. Because freezing damages the structure of the rice, fried rice that has been frozen will be more prone to becoming mushy and soggy in the microwave. This is why I recommend reheating it in the skillet to sort of “crisp” it back up.

    Recipe Variations

    • You don’t have to make it with pork! Use chicken, beef, shrimp or even bacon. You can also add sausage, like in my Instant Pot sausage and rice recipe. If you don’t want any meat at all, tofu makes a great protein instead.
    • As mentioned in the ingredients notes above, add more veggies! You can even add a pack of stir fry veggies from the frozen section at the grocery store in a pinch.
    • Looking for a different flavor altogether? Try swapping out the soy sauce with oyster sauce. Oyster sauce is rich and savory with a touch of sweetness that you won’t find in any soy sauce. It also lacks the “fishy” flavor that can often accompany soy sauce, which is why many people actually prefer it.
    • Make this a spicy pork fried rice by adding red pepper flakes or even sriracha sauce towards the end of the cooking process. You can also add hot peppers, like jalapeños and serrano peppers, or you can try adding this spicy red chili paste instead!
    Chinese pork fried rice garnished with green onions in a small white decorative bowl

    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!

    Pork Fried Rice

    Make the best Chinese pork fried rice recipe just like the restaurants make it. Quick & easy homemade dinner  that the whole family will love!

    • Large Nonstick Skillet
    • Rubber Spatula
    • Wooden Spoon
    • 2 tablespoons Vegetable Oil (divided)
    • 2 Large Eggs (lightly beaten)
    • 8 ounces Ground Pork
    • 1/2 cup Yellow Onion (finely diced)
    • 1 tablespoon Garlic (minced)
    • 1 teaspoon Fresh Ginger (minced)
    • 3 cups White Rice (cooked)
    • 1/2 cup Frozen Peas and Carrots
    • 1 tablespoon Soy Sauce
    • 1 teaspoon Sesame Oil
    • 3 Green Onions (thinly sliced)

    1. Start by heating 1 tablespoon of vegetable oil in a large nonstick skillet or wok over medium-high heat.

    2. Once your skillet is hot enough, add the lightly beaten eggs and allow to cook slightly before scrambling into small pieces with a rubber spatula. Once fully cooked, remove your scrambled eggs from the pan.

    3. Preheat another tablespoon of vegetable oil in the skillet just as before, and then add the ground pork, stirring occasionally with a wooden spoon until the pork is completely cooked through and no pink remains.

    4. Next, add the onion, garlic and ginger, cooking until the onion is slightly soft and translucent.

    5. Stir in the frozen peas and carrots, cooking for another 1-2 minutes or 'til heated through.

    6. Now add the cooked rice and scrambled eggs to the meat mixture in the skillet. Cook for about 1-2 minutes, or 'til heated through.

    7. Finally, pull your pork fried rice off of the heat, and add the soy sauce and sesame oil. Stir to coat evenly. That's it!

    8. Serve and enjoy your pork fried rice immediately. Optionally, you can garnish the top with freshly chopped green onions!

    How should I store leftover pork fried rice?

    Although fried rice is best served immediately after cooking, you can store any leftovers in an airtight container in the refrigerator for up to 5 days. You can reheat it in the microwave, but I recommend heating it back up in a hot skillet with a little oil instead, the same way as you cooked it initially. This will help to sort of “crisp” it back up so that it doesn’t become wet and soggy.

    dinner, Dinner Ideas, Main, Main Course, main dish, Meat & Seafood, Pork Recipes
    Asian, Chinese, Dinner
    chinese pork fried rice, pork fried rice, pork fried rice recipe, pork fried rice recipe chinese, recipe for fried rice with pork
  • Loaded Philly Cheesesteak With Roast Beef Lunch Meat

    Loaded Philly Cheesesteak With Roast Beef Lunch Meat

    How to make a loaded Philly cheesesteak with roast beef lunch meat in 30 minutes or less. Packed full of cheesy goodness, this classic sandwich recipe is perfect for a Game Day party or even just an easy dinner at home!

    My husband grew up in Pennsylvania, and of course one of his favorite foods is Philly cheesesteak. Unfortunately, it’s not that easy to find a good cheesesteak here in the Midwest, so I’ve learned to make homemade Philly cheesesteaks instead. But recently I started making this Philly cheesesteak recipe with deli roast beef instead of the ribeye steak that is traditionally used, and my whole family likes it almost as much as our favorite Crock Pot Philly cheesesteak!

    closeup photo showing Philly cheesesteak recipe with roast beef on a hoagie roll with Cheez Whiz on top on a small gray saucer

    Not only is deli meat cheaper, but I also like that it’s sliced thinner. This recipe makes an ultra-tender, melt-in-your-mouth Philly cheesesteak with roast beef that’s packed full with the meaty, cheesy goodness that will have everybody coming back for more! It definitely makes a quick and easy, budget-friendly cure for those cheesesteak sandwich cravings when you’re just too busy to mess around with slicing up and cooking all that steak!

    Philly cheesesteak with roast beef on a hoagie roll on a small gray saucer with white cheddar Cheetos on the side

    Ingredients & Substitutions Notes

    How to Make Philly Cheesesteak With Roast Beef

    Before getting started, add the bacon grease to a 9-inch skillet over low-medium heat on the stovetop to preheat. Use a large knife to slice up the veggies, including the onion and bell peppers. You’ll also want to mince up the mushrooms and garlic, and then thinly slice the roast beef lunch meat.

    closeup photo showing slicing roast beef lunch meat with a large knife on a large brown wooden cutting board

    Prepping the Meat & Veggie Mixture

    1. Start by adding the sliced onions, bell peppers, mushrooms and minced garlic to the skillet that you prepped in the first step. Sauté for about 10 minutes, or ’til the onions are slightly translucent and tender when poked with a fork. Once cooked, transfer the veggies to a large bowl and set aside.
    2. Next, add the sliced deli meat, salt, pepper, paprika and Worcestershire sauce to the skillet over low-medium heat. Let cook for 2-3 minutes, or until the meat is warmed.
    3. Add the veggies to the meat mixture, stirring ’til well combined. Let simmer ’til fully cooked, about 5-10 minutes.
    4. While you’re waiting on the meat/veggie mixture to cook, use a knife to split the hoagie buns open. I like to add a dab of bacon grease to a griddle or large cast iron skillet on the stovetop, and then I’ll place the hoagie buns, open side down, onto the griddle to toast until golden brown and slightly crispy.
    4 step collage showing how to make Philly cheesesteak with roast beef

    Alternatively, you can also spread or brush a little bacon grease or butter onto the buns, and then let them toast for about 5-10 minutes at 350ºF on a large baking sheet in the oven. Again, you want them to be golden-brown and slightly crispy!

    How to Assemble Your Philly Cheesesteak Sandwich

    Now that the meat mixture is cooked and the buns are fully toasted, it’s time to assemble the sandwich…

    1. First, spread a thin coating of mayo on each hoagie bun.
    2. Next, add 2 slices of provolone cheese to each bun, as pictured.
    3. Now you can add a generous helping of the meat & veggie mixture on top of the provolone cheese. Don’t be skimpy!
    4. Lastly, I like to top everything off with Cheez Whiz. This adds a yummy cheesy texture that practically melts in your mouth with every bite!
    4 step collage showing how to assemble roast beef Philly cheesesteak

    That’s it! Your Philly cheesesteak with roast beef is ready to serve alongside your favorite side dish. They’re so easy to make, yet so delicious!

    closeup photo of roast beef Philly cheesesteak in a hoagie roll with Cheez Wiz on top on a small gray plate with white cheddar Cheetos on the side

    What to Serve With Roast Beef Philly Cheesesteak

    Expert Tips and Recipe FAQ’s

    How should I store leftover Philly cheesesteaks?

    I recommend making only enough to eat at one time. Philly cheesesteaks with roast beef are so quick and easy to make that there’s really no point in making them ahead of time. If you have leftovers, just store the meat mixture separately from the buns in an airtight container in the refrigerator for up to 2-3 days. Otherwise, the buns will get soggy, which nobody likes! You can reheat the meat mixture in the microwave at 30-second intervals, ’til hot and bubbly. Then just toast the buns and assemble your cheesesteak sandwiches like normal.

    Can I freeze roast beef Philly cheesesteaks?

    Again, I don’t actually recommend making roast beef Philly cheesesteaks ahead of time. However, you can freeze any leftover meat mixture. Simply transfer it to an airtight container and into the freezer for up to 3 months. When you’re ready to make the sandwiches, let the meat mixture thaw in the refrigerator overnight. Then reheat in the microwave at 30-second intervals, toast the hoagie buns and assemble your cheesesteak sandwiches like normal!

    Philly cheesesteak with roast beef and Cheez Wiz on top on a small gray plate with white cheddar cheetos on the side

    More Easy Sandwich 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!

    Philly Cheesesteak With Roast Beef

    How to make a loaded Philly cheesesteak with roast beef lunch meat. Easy dinner recipe that you can make at home in 30 minutes or less!

    • 9-Inch Cast Iron Skillet
    • Large Knife
    • Large Bowl
    • Griddle
    • 2 pounds Roast Beef
    • 2 tablespoons Bacon Grease
    • 2 cloves Garlic (minced)
    • 1 Yellow Onion (sliced)
    • 4 ounces Fresh Mushrooms (minced)
    • 2 Green Bell Peppers (sliced)
    • 1/2 teaspoon Sea Salt
    • 1/8 teaspoon Ground Black Pepper
    • 1/2 teaspoon Smoked Paprika
    • 1 tablespoon Worcestershire Sauce
    • 6 Hoagie Rolls
    • 1/3 cup Mayonnaise
    • 12 slices Provolone Cheese
    • 3/4 cup Cheez Whiz

    1. Before getting started, add the bacon grease to a 9-inch skillet over low-medium heat on the stovetop to preheat.

    Prepping the Ingredients

    1. Start by slicing up the veggies with a large knife, including the onions and bell peppers. Mince up the mushrooms and garlic, and then thinly slice the roast beef lunch meat.

    2. Then add the sliced onions, bell peppers, mushrooms and garlic to the skillet that you prepped in the first step. Sauté for about 10 minutes, or 'til the onions are slightly translucent and tender when poked with a fork.

    3. Once cooked, transfer the veggies to a large bowl and set aside.

    4. Next, add the sliced deli meat, salt, pepper, paprika and Worcestershire sauce to the skillet over low-medium heat. Let cook for 2-3 minutes, or 'til the meat is warmed.

    5. Add the veggies to the meat mixture, stirring 'til well combined. Let simmer 'til fully cooked, about 5-10 minutes.

    6. While waiting on the meat/veggie mixture to cook, use a knife to split each of the hoagie buns open.

    7. Add a dab of bacon grease to a griddle or large cast iron skillet on the stovetop, and then place the hoagie buns, open side down, onto the griddle to toast 'til golden brown and slightly crispy.*

    How to Make Philly Cheesesteak With Roast Beef

    1. Once toasted, spread a thin coating of mayo on each hoagie roll.

    2. Now you can add a generous helping of the meat & veggie mixture on top of the provolone cheese.

    3. Optionally, you can top everything off with Cheez Whiz.

    4. That's it! Serve and enjoy your Philly cheesesteak with roast beef alongside your favorite side dishes.

    *Alternatively, you can also spread or brush a little bacon grease or butter onto the buns, and then let them toast for about 5-10 minutes at 350ºF on a large baking sheet in the oven. Again, you want them to be golden-brown and slightly crispy!

    How should I store leftover Philly cheesesteaks?

    I recommend making only enough to eat at one time. If you have leftovers, just store the meat mixture separately from the buns in an airtight container in the refrigerator for up to 2-3 days. You can reheat the meat mixture in the microwave at 30-second intervals, ’til hot and bubbly. Then just toast the buns and assemble your cheesesteak sandwiches like normal.

    Burgers & Sandwiches, dinner, Dinner Ideas, lunch, Meat & Seafood, sandwiches
    American, Dinner, Main Dish
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  • Easy Fruity Pebbles Treats Recipe in the Microwave

    Easy Fruity Pebbles Treats Recipe in the Microwave

    How to make perfectly crispy, soft & gooey Fruity Pebbles treats in the microwave with just 4 ingredients, including mini marshmallows and cereal. Easy no bake snack or dessert that you can make in 10 minutes or less, and it’s perfect for kids!

    One of my family’s favorite no bake snacks is Rice Krispie treats. The kids love them, and they use very minimal ingredients; using this Christmas tree cookie cutter, they can even be made into Christmas tree Rice Krispie treats for the holidays! Or you can make heart-shaped Rice Krispie treats for Valentine’s Day.

    fruity pebbles treats stacked up with a bite taken out on a marbled white countertop

    Inspired by my favorite Fruity Pebbles ice cream, this time I made cereal treats with Fruity Pebbles instead of Rice Krispies. Unlike regular Rice Krispie treats, these Fruity Pebbles rice crispy treats are both colorful and flavorful, packed with sweet, fruity bursts of flavor in every bite.

    fruity pebbles treats in a large white baking pan

    Ingredients & Substitutions Notes

    How to Make Fruity Pebbles Treats

    Before getting started, lightly spray a 9×13 baking dish with non-stick cooking spray. Alternatively, you can also line your baking dish with parchment paper for easier cleanup.

    How to Make Fruity Pebbles Rice Crispy Treats

    1. Add the salted butter, vanilla extract, and mini marshmallows to a microwave-safe bowl, and heat on high in the microwave for 2 minutes, until mostly melted.
    2. Stir ’til smooth.
    3. Quickly stir in the Fruity Pebbles cereal.
    4. Use a spatula to gently and evenly spread the mixture into the 9×13 baking dish that you greased up in the first step. Let completely cool to room temperature.
    4 step photo collage showing how to make fruity pebbles treats recipe

    How to Serve Fruity Pebbles Treats

    That’s it! Now you can cut your Fruity Pebble marshmallow treats into squares and serve. You can also cut them into different shapes with an assortment of cookie cutters instead. Sometimes I use these Christmas tree cookie cutters to cut out yummy Fruity Pebble Christmas trees!

    closeup shot showing pulling apart gooey fruity pebbles treats over top of a large green mixing bowl

    Expert Tips and Recipe FAQ’s

    Are Fruity Pebbles Rice Krispies?

    Although the textures between the two are very similar, they are not the same. Fruity pebble Rice Krispie Treats are merely a sweeter, fruitier, and more colorful take on traditional Rice Krispie treats. Instead of Rice Krispies, they use Fruity Pebbles!

    Why are my Fruity Pebble 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 become stale and hard. When this happens, it’s best to buy new. Don’t cook the mixture at too high of a heat. It’s best that you only cook until the marshmallows have melted. No more, no less. Also, don’t be tempted to add too much cereal. A mixture that is too dry becomes tough and chewy.

    Why are my treats falling apart?

    This is usually because the marshmallows have been overcooked; they must only be heated to the melting point. Of course, it’s also possible to use too many marshmallows. For this recipe, I recommend using about 6 cups of mini marshmallows to every 8 cups of cereal.

    How do I store Fruity Pebble marshmallow treats?

    Although they are best eaten the day they’re made, I recommend storing Fruity Pebbles rice crispy treats in an airtight container or plastic bag on the counter at room temperature for up to 2-3 days. Do NOT store them in the refrigerator, because that will make them hard.

    Can I freeze them?

    Unfortunately, fruity pebble marshmallow treats do not freeze well. Crispy treats tend to get chewy and hard when frozen.

    Optional Add-Ins & Variations

    Here are a few optional add-ins for your Fruity Pebbles cereal treats…

    stack of fruity pebble treats on a marbled white countertop

    More Easy Rice Krispie Treats 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!

    Fruity Pebbles Treats

    Make perfectly crispy, soft & gooey Fruity Pebbles treats in the microwave with just 4 ingredients. Easy no bake dessert, perfect for kids!

    • 13×9 baking dish
    • microwave-safe bowl
    • spatula
    • 5 tablespoons salted butter
    • 1 teaspoon vanilla extract
    • 6 cups mini marshmallows
    • 8 cups Fruity Pebbles cereal

    1. Before getting started, lightly spray a 9×13 baking dish with non-stick cooking spray. Alternatively, you can also line your baking dish with parchment paper for easier cleanup.

    2. Add the salted butter, vanilla extract, and mini marshmallows to a microwave-safe bowl, and heat on high in the microwave for 2 minutes, until mostly melted.

    3. Stir 'til smooth.

    4. Quickly stir in the Fruity Pebbles cereal.

    5. Use a spatula to gently and evenly spread the mixture into the 9×13 baking dish that you greased up in the first step. Let completely cool to room temperature.

    6. Cut into squares and serve!

    How do I store Fruity Pebble marshmallow treats?

    I recommend storing Fruity Pebbles rice crispy treats in an airtight container or plastic bag on the counter at room temperature for up to 2-3 days. Do NOT store them in the refrigerator or freezer, because that will make them hard.

    Cookies & Bars, Dessert, Desserts, Sweet Snacks
    American, Dessert, desserts, Snack
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  • Sweet & Creamy Strawberry Oatmeal Easy Breakfast Recipe

    Sweet & Creamy Strawberry Oatmeal Easy Breakfast Recipe

    How to make the best ever strawberry oatmeal that’s perfectly sweet and creamy with freeze-dried strawberries and old fashioned rolled oats. Healthy & nutritious breakfast or brunch that’s so easy to make in 15 minutes or less! You can double, triple or even quadruple this recipe to feed a crowd, and I’ll show you how to make it ahead of time for those busy mornings on the go.

    I can’t think of a more wholesome breakfast or brunch than oatmeal. It’s fast and easy, and it provides just the right amount of whole grain calories to get the day started. My family usually requests peaches and cream oatmeal or maple brown sugar oatmeal, but this strawberry oatmeal has become our new favorite flavor!

    small white bowl of strawberries and cream oatmeal with heavy cream and sliced berries on top

    We used to go through a lot of instant oatmeal from the store, but homemade is just so much healthier. I’ve been making it for so long now, that I’ll show you how to make perfect strawberry oatmeal with tons of juicy berry flavor every time!

    strawberry oatmeal ingredients lined out on a white countertop

    Ingredients & Substitutions Notes

    • Freeze-Dried Strawberries – I prefer freeze-dried strawberries because they have a more intense flavor and a prettier pink color than fresh strawberries. That said, I’ll also show you how to make strawberry oatmeal with both fresh and frozen strawberries.
    • Whole Milk – Again, I use whole milk from our own Guernsey cows, but you can use 2% milk, skim milk, half & half, or even heavy whipping cream. You can make this a dairy free strawberry oatmeal by using a dairy free milk, like rice milk, cashew milk, almond milk or oat milk. Be sure to check all of the ingredient labels over to ensure that they are truly dairy free.
    • Cane Sugar – If you’re wanting to cut the sugar out of this recipe, any granulated sugar-free sweetener will work just fine as a substitute. You can also swap it out with honey or maple syrup if you prefer a natural sweetener. Both honey and maple syrup have a higher sugar content, so I recommend using about 3/4 of the amount of sugar otherwise called for in the recipe.
    • Vanilla Extract – I always use 100% real vanilla extract for best flavor. Imitation vanilla will also work in a pinch.
    • Rolled Oats – We prefer sprouted rolled oats for better digestion and nutrient availability, but old fashioned oats will work just the same. If you want a smoother, creamier texture, I recommend quick oats instead. You can also use steel cut oats, but they will take much longer to cook; I would cut the amount used by 1/2, and you may have to add more liquid to account for the longer cook time.
    • Fresh Strawberries – I like to top my strawberry oatmeal with diced fresh strawberries for extra flavor.

    How to Make Strawberry Oatmeal

    Before getting started, assemble your blender or food processor so that it’s all ready to go.

    Make the Strawberry Milk

    1. Start by pulsing the freeze-dried strawberries in a food processor or blender for about 30 seconds, ’til ground into a fine powder.
    2. Next add the milk and water to a large saucepan over medium heat. Then whisk in the strawberry powder, sugar, salt and vanilla, bringing the mixture to a simmer.
    2 step photo collage showing how to make strawberry milk for strawberry oatmeal

    Instead of freeze-dried strawberries, you can also substitute with about 1 & 1/2 cups of fresh strawberries, leaving them in chunks or blending them up for a few seconds to mash them up. Frozen strawberries will also work, but it’s best to let them thaw in the refrigerator overnight first.

    How to Cook Strawberries and Cream Oatmeal

    1. Once your strawberry milk starts simmering, add the oatmeal and stir with a wooden spoon ’til well combined. Then reduce the heat to low and let the oats simmer for about 5-7 minutes. The key to making perfect oatmeal is to not over-stir. Stirring too much can cause your oatmeal to have a gluey texture, so stir it only occasionally to keep it from scorching on the bottom of the pan.
    2. Once the oats have softened, spoon your strawberry oatmeal into a bowl. Top with fresh, diced strawberries and a splash of cream. Serve and enjoy the ultimate strawberry breakfast!
    2 step photo collage showing how to make strawberry oatmeal

    Feel free to increase or reduce the cook time depending on how you like your oatmeal with strawberries. I like mine to be ever so slightly on the chewy side with a creamy consistency. If you like it softer, you might let it simmer down for a few extra minutes, although you may need to add a splash of milk towards the end to keep it from drying out too far.

    closeup photo on a heaping spoonful of strawberry oatmeal with heavy cream and sliced strawberries

    Expert Tips and Recipe FAQ’s

    Is this recipe gluten free?

    All of the ingredients in this recipe are typically gluten free with rolled oats being the only exception. Although oats are naturally gluten free, they are often processed in a facility with other gluten-containing products. For this reason, I recommend buying certified gluten free oats so that you don’t risk any cross-contamination. As always, be sure to check all of the ingredient labels over to ensure that they are truly gluten free.

    Can I make strawberry oatmeal ahead of time?

    You can store leftover strawberry oatmeal in an airtight container for up to 3 days in the refrigerator, and then reheat it in a microwave-safe bowl in the microwave for a few minutes on high before serving. You may have to add a splash of milk for extra moisture. That said, leftover oatmeal often gains an undesirable gluey texture that I just don’t care for. If you need to make a big batch ahead of time, I recommend making these strawberry overnight oats instead.

    Can you freeze oatmeal?

    Yes, you can freeze strawberries and cream oatmeal. I recommend portioning your oatmeal out into something like this silicone ice cube tray. Then transfer your oatmeal cubes to the freezer. Once frozen, you can pop them out of the ice cube trays and into a freezer bag or airtight container. Stored this way, your strawberry oatmeal cubes should last up to 3 months in the freezer. When you’re ready for breakfast, toss them into a microwave-safe bowl in the microwave for a few minutes on high, ’til soft and warm. Add a splash of milk for extra moisture and serve your homemade instant strawberry oatmeal!

    Optional Toppings & Variations

    Looking for ways to spice up your strawberry and cream oatmeal? Here are a few ideas…

    small white bowl of strawberry and cream oatmeal with heavy cream and sliced berries on top

    More Easy Breakfast 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!

    Strawberry Oatmeal

    Make the best ever strawberry oatmeal that's perfectly sweet and creamy. Easy & healthy breakfast recipe from scratch in 15 minutes or less!

    • Blender
    • Large Saucepan
    • Whisk
    • Wooden Spoon
    • Small Bowl

    Strawberries and Cream Oatmeal

    • 1 ounce Freeze-Dried Strawberries
    • 1 cup Whole Milk
    • 2 cups Water
    • 1/4 cup Cane Sugar
    • 1/4 teaspoon Sea Salt
    • 1 teaspoon Vanilla Extract
    • 2 cups Rolled Oats

    Oatmeal Toppings

    • 1 pint Fresh Strawberries (diced)
    • 4 tablespoons Heavy Whipping Cream

    1. Start by pulsing the freeze-dried strawberries in a food processor or blender for about 30 seconds, 'til ground into a fine powder.*

    2. Next add the milk and water to a large saucepan over medium heat. Then whisk in the strawberry powder, sugar, salt and vanilla, bringing the mixture to a simmer.

    3. Once your strawberry milk starts simmering, add the oatmeal and stir with a wooden spoon 'til well combined. Then reduce the heat to low and let the oats simmer for about 5-7 minutes.

    4. Once the oats have softened, spoon your strawberry oatmeal into a bowl and top with fresh, diced strawberries and a splash of cream. Serve and enjoy!

    *Instead of freeze-dried strawberries, you can also substitute with about 1 & 1/2 cups of fresh strawberries, leaving them in chunks or blending them up for a few seconds to mash them up. Frozen strawberries will also work, but it’s best to let them thaw in the refrigerator overnight before making the recipe.

    How do you store leftover strawberry oatmeal?

    You can store leftover strawberry oatmeal in an airtight container for up to 3 days in the refrigerator, and then reheat it in a microwave-safe bowl in the microwave for a few minutes on high before serving. You may have to add a splash of milk for extra moisture.

    Breakfast, Breakfast & Brunch
    American, Breakfast, Breakfast/Brunch
    oatmeal strawberry and cream, oatmeal with strawberries, strawberries and cream oatmeal, strawberry and cream oatmeal, strawberry oatmeal
  • Quick and Easy DIY Mulling Spice Recipe for Mulled Cider

    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!

    mulling spices in a small glass jar next to a wooden cutting board with a fresh orange for decoration

    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.

    mulling spice recipe ingredients laid out on a white countertop ready to make recipe for mulling spices for cider

    Ingredients & Substitutions Notes

    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.
    4 step collage showing how to make mulling spices recipe for mulled cider

    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.

    small glass jar full of mulling spices next to a small glass full of mulled cider with a slice of fresh lemon on top

    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.

    small glass jar full of mulling spices next to a large wooden cutting board with a fresh orange for decoration

    What Else Can I Make With Mulling Spices?

    There’s so much that you can do with mulling spices! Here are a few ideas…

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

    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

    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.

    3. 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.

    4. 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

    1. Start by adding 2 tablespoons of mulling spice for every 1/2 gallon of raw, unfiltered apple cider in a medium saucepan.

    2. 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.

    3. 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.

    4. 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
  • Easy and Delicious Beef Pot Pie Recipe From Scratch

    Easy and Delicious Beef Pot Pie Recipe From Scratch

    How to make a rich and hearty beef pot pie recipe with a creamy slow cooker filling that’s baked to perfection in the best buttery, flaky puff pastry pie crust. This easy old fashioned meat pie makes the ultimate holiday or New Year’s dinner, and it doesn’t take very long to make!

    I’ve made chicken pot pie for years, but for some reason it never occurred to me to try making a beef pot pie. In fact, it wasn’t until my son had the idea that we decided to make this recipe, and boy am I glad that we did!

    sliced wedge of beef pot pie on a small white saucer

    It really shouldn’t be surprising that this recipe is so delicious. It tastes just like those classic Marie Callender’s beef pot pies that we used to buy in the frozen section at the grocery store. But I’ll be honest, this homemade beef pot pie knocks any store bought pot pie out of the park!

    What’s the Difference Between a Meat Pie and a Pot Pie?

    In short, meat pies and pot pies are basically the same thing. Meat pie actually originated in Europe, and pot pie is basically what we call it over here in America.

    And it’s so easy to make! This hearty and healthy beef pot pie recipe is perfect for potlucks, Christmas, New Year’s or even just a simple weeknight dinner.

    freshly baked steak pie in a large white pie plate

    Ingredients & Substitutions Notes

    This recipe uses simple ingredients. You may already have everything you need on hand…

    • Pie Crust – You will need an unbaked pie shell for this recipe. I usually make a homemade pie crust, but there’s no shame in using a premade pie crust instead. You can also use puff pastry. Keep in mind that this recipe uses a double crust, so you’ll need both a bottom crust and a top crust.
    • Beef Stew Meat – It may not be the most tender cut, but I use beef stew meat simply because it’s the most affordable. Plus we’re going to slow cook the filling ahead of time in the CrockPot, so it’ll have plenty of time to tenderize. All that said, just about any beef cut will work just fine for this recipe.
    • Fresh Veggies – I typically drop a yellow onion, a couple stalks of celery, a few carrots, some potatoes, and minced garlic into my slower cooker beef pot pie filling. You can also add peas, frozen corn or even mushrooms if you’re looking to change things up a bit. Be creative!
    • All-Purpose Flour – All-purpose flour is essential as a thickening agent to create that creamy gravy in the slow cooker filling.
    • Spices – In addition to salt and pepper, I like to add a pinch of cumin, cinnamon and nutmeg to my beef pie. A little bit goes a long way!

    How to Make Beef Pot Pie From Scratch

    Before getting started, go ahead and get your slow cooker out and ready to go. You’ll also want to line a 9-inch pie plate with a homemade pie crust– or you can use a premade pie crust. This recipe uses a double crust, so be sure to have a top crust rolled out and ready to go…

    How to Make the Beef Pie Filling

    1. Start by thinly slicing the onions with a large knife, and then chop up the rest of the veggies, including the celery, carrots and the potatoes. Then mince up the garlic.
    2. Once the vegetables are prepared, layer everything in the slow cooker. You’ll want to make 3 total layers, adding 1/3 each of the stew meat, veggies, butter, water, flour, cream, salt & pepper to each individual layer.
    3. Cook on high for 4 hours, and then turn it down on low for an additional 1-2 hours, or ’til the onions are dissolved and a thick gravy forms. 
    3 photo collage showing how to make the filling in the slow cooker for beef pot pie

    Be sure to check on it and give everything a stir with a wooden spoon periodically as it cooks. You can add extra water if needed. Once your filling is fully cooked, stir in the cumin, cinnamon, nutmeg and any other spices ’til well combined.

    How to Bake Beef Pot Pie in the Oven

    1. Pour the precooked filling into your unbaked pastry shell.
    2. Add your top crust to the pie, and use a knife to cut 2 1” slits, criss-crossed in the middle. This should create an X-shaped hole in the middle of the top crust, through which excess steam can escape. Don’t skip this step, or else the crust will get super soggy!
    3. Bake at 425ºF for 20-25 minutes, or ”til the crust is golden-brown. That’s it!
    3 step photo collage showing how to make homemade beef pot pie recipe

    What to Serve with Beef Pot Pie

    Now your steak pie is ready to serve. You can pair it with so many different side dishes; some of our favorites include corn on the cob, southern green beans, honey glazed carrots, and this cheesy corn casserole.

    closeup photo on a large spoonful of beef pie in a large white pie plate

    You can also whip up a quick broccoli salad, this dill veggie finger salad, a creamy layered salad or even this 30 minute pasta salad to go alongside your homemade steak pie!

    Expert Tips and Recipe FAQ’s

    Can I make this a gluten free beef pot pie?

    Yes, you can make this recipe gluten free. Just make your pie crust and filling with a quality cup for cup gluten-free all-purpose flour instead of regular flour. I regularly make this recipe gluten-free, and I kid you not, you can’t even tell the difference! As always, be sure to check all of your other ingredients over to ensure that they are truly gluten free.

    How should I store leftover meat pie?

    Beef pie is best eaten immediately, but you can store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the oven at 350ºF for 10-15 minutes, or you can heat it up in the microwave on high for a few minutes instead.

    Can you freeze pot pie?

    Yes, you can freeze this beef pot pie baked or unbaked, although I do recommend using a disposable pie tin if you go this route. Simply slide it into a gallon-sized freezer bag or airtight container and into the freezer for up to 2-3 months. If you’re freezing an unbaked pie, just be sure to add on 15-20 minutes or more to the baking time to account for everything coming back up to temp. You can reheat a pre-baked pie at 350ºF for 15-20 minutes, or ’til good and hot. Don’t worry about defrosting ahead of time; this will make the crust soggy.

    sliced wedge of beef pot pie on a small white saucer

    More Savory Pie 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!

    Beef Pot Pie

    Hearty beef pot pie with a creamy filling and a buttery, flaky pie crust. Easy old fashioned meat pie that makes the ultimate holiday dinner!

    • 7-Quart Slow Cooker
    • 9-Inch Pie Plate
    • Large Knife
    • Wooden Spoon
    • 2 Pastry Shells (unbaked)
    • 1 medium Yellow Onion
    • 2 stalks Celery (chopped)
    • 3 medium Carrots (chopped)
    • 1 medium Potato (chopped)
    • 2 1/2 teaspoons Minced Garlic
    • 2 pounds Beef Stew Meat
    • 5 tablespoons Salted Butter
    • 1/4 cup Water
    • 4 tablespoons All-Purpose Flour
    • 3 tablespoons Heavy Whipping Cream
    • 1 1/2 teaspoons Sea Salt
    • 1 teaspoon Pepper
    • 1/2 tablespoon Ground Cumin
    • 1/4 teaspoon Ground Cinnamon
    • 1/4 teaspoon Ground Nutmeg

    1. Before getting started, line a 9-inch pie plate with a homemade pie crust if you're using homemade. Keep in mind that you will also need a second crust for the top.

    2. Start by thinly slicing the onions with a large knife, and then chop up the celery, carrots and potatoes. Mince up the garlic if using cloves.

    3. Once the vegetables are prepared, layer everything in the slow cooker. You want to make 3 total layers, adding 1/3 each of the stew meat, veggies, butter, water, flour, cream, salt & pepper to each individual layer.

    4. Cook on high for 4 hours, and then turn it down on low for an additional 1-2 hours, or ’til the onions are dissolved and a thick gravy forms. Be sure to give everything a stir periodically as it cooks.

    5. Once your filling is fully cooked, stir in the cumin, cinnamon and nutmeg 'til well combined.

    6. Pour the precooked filling into your unbaked pastry shell.

    7. Add your top crust to the pie, and use a knife to cut 2 1” slits, criss-crossed in the middle. This should create an X-shaped hole in the middle of the top crust through which excess steam can escape, which prevents a soggy crust.

    8. Bake at 425ºF for 20-25 minutes, or ''til the crust is golden-brown.

    9. That's it! Serve and enjoy with all your favorite side dishes.

    How should I store leftover meat pie?

    Beef pie is best eaten immediately, but you can store any leftovers it in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the oven at 350ºF for 10-15 minutes, or you can heat it up in the microwave on high for a few minutes instead.

    dinner, Dinner Ideas, fall recipes, Main, Main Course, main dish, Meat & Seafood, Pies & Pastries, Slow Cooker
    American, Dinner, Main Dish, Pie
    beef pie, beef pot pie, beef pot pie recipe, homemade beef pot pie, steak pie, steak pie recipe
  • How to Make Crispy Baked Chicken Drumsticks in the Oven

    How to Make Crispy Baked Chicken Drumsticks in the Oven

    How to make crispy baked chicken drumsticks in the oven. Simple and easy dinner staple recipe for the tastiest, most tender and juicy baked chicken legs in 45 minutes or less!

    Lately I’ve been making a lot of chicken dinners, both because it’s healthy, but also because chicken is so cheap. We love garlic parmesan chicken skewers and crispy Pringles chicken, but sometimes you just need an easy weeknight dinner. I can’t think of a better chicken recipe than these oven-baked chicken drumstick, except for maybe my family’s favorite slow cooker whole chicken, or Instant Pot whole chicken if you don’t have time for the slow cooker.

    baked chicken legs fresh out of the oven with a fresh parsley garnish and ready to serve on a small gray plate

    If you like chicken, you’ll love maple bourbon brined roasted turkey. I also enjoy a good oven roasted pork roast, this roasted pork tenderloin and these family favorite maple pork chops with apples and onions.

    Why My Family Loves Baked Chicken Drumsticks

    • It’s a simple and easy dinner recipe that you can make in 45 minutes or less. It uses budget-friendly ingredients, so baked chicken drums are pretty cheap to make.
    • These baked chicken legs have a melt-in-your-mouth moist & tender interior and a perfectly crispy skin. They are truly finger-lickin’ good!
    • Chicken legs are healthy and nutritious, with lean, dark meat that’s chock full of essential vitamins and minerals, including vitamin B6, phosphorous, iron, zinc, selenium and niacin.
    • Baked chicken legs are a versatile dinner staple. You can add different seasonings based on what you prefer, or you can marinate them ahead of time for extra flavor. Even better, those of you with food allergies can be sure to use 100% allergen-free ingredients.
    • Feel free to double, triple or even quadruple this recipe to feed a crowd. Great for potlucks, parties or any other large gathering!
    baked chicken drumsticks with a fresh parsley garnish on a large baking sheet

    Ingredients & Substitutions Notes

    This recipe uses simple ingredients, so chances are that you may already have everything on hand…

    If you’re looking for an extra kick of flavor, you might try placing your chicken legs in a marinade for several hours or overnight before baking. Here’s a great guide on how to marinate chicken.

    How to Make Oven Baked Chicken Drumsticks

    Before getting started, preheat your oven to 375ºF and lightly coat a 13×9 baking sheet with nonstick cooking spray. Optionally, you can line your baking sheet with aluminum foil or parchment paper for easier cleanup.

    How to Cook Baked Chicken Drumsticks

    1. Start by whisking the olive oil, salt, pepper and any other seasonings in a large mixing bowl, ’til well combined; add your chicken legs to the large bowl and toss until well coated with oil and seasonings.
    2. Lay each chicken drum out on the large sheet pan that you prepped in the first step. At this point, you can sprinkle on more seasonings if desired.
    3. Bake your chicken drumsticks at 375ºF for about 20 minutes, and then rotate the tray 180º before baking for another 25 minutes, ’til there’s no pink inside and the internal temperature reaches at least 180ºF with a meat thermometer. Higher temperatures make for better tasting and more tender chicken legs, but take care not to burn them.
    3 photo collage showing, 1: closeup photo of raw chicken drumsticks coated with seasonings in a large white mixing bowl; 2: fresh chicken drumsticks lined out on a large baking sheet; 3: baked chicken drumsticks fresh out of the oven and garnished with fresh parsley on a large baking sheet

    Keep in mind that the cooking time may vary, so you’ll want to keep an eye on things. Thankfully, this chicken leg recipe is fairly forgiving!

    What to Serve with Baked Chicken Legs

    Now that your juicy chicken drumsticks are ready to serve, here are some of my favorite side dish recipes that you can serve them with…

    Expert Tips and Recipe FAQ’s

    Can I double this recipe?

    Yes, you can double, triple or even quadruple this recipe to feed a crowd. If you’re using multiple baking sheets on multiple racks in the oven, you may want to rotate them to different racks midway through the baking time, so as to ensure that everything cooks evenly.

    How do you store leftover baked chicken legs?

    You can store your baked chicken drumsticks in an airtight container in the refrigerator for up to 3-4 days. For best results, I recommend getting them into the refrigerator no longer than 2 hours after baking.

    Can you freeze baked chicken drumsticks?

    You can freeze cooked drumsticks, but for best results I recommend prepping your chicken legs ahead of time and freezing them raw to bake later on. The best way to do this is to place them in a foil pan, and then coat with any seasonings and olive oil. Simply cover the pan with aluminum foil and transfer to the freezer, where it should keep for up to 3 months; then bake as directed in the recipe.

    You can bake your chicken drumsticks in the covered foil pan from frozen, or you can let them thaw out in the refrigerator overnight. If baking from frozen, keep in mind that you may have to add an extra 10-15 minutes to the baking time to make up for the cold starting temperature.

    baked chicken leg with a bite taken out on a small gray plate

    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!

    Baked Chicken Drumsticks

    How to make crispy oven baked chicken drumsticks for dinner. Easy recipe for perfectly tender & juicy chicken legs in 45 minutes or less!

    • 13×9 Baking Sheet
    • Large Mixing Bowl
    • 17 Chicken Drumsticks
    • 1/4 cup Olive Oil
    • 3/4 teaspoon Sea Salt
    • 1/2 teaspoon Black Pepper
    • 2 tablespoons Fresh Parsley (optional)

    1. Before getting started, preheat your oven to 375ºF and lightly coat a 13×9 baking sheet with cooking spray.*

    2. Start by whisking the olive oil, salt, pepper and any other seasonings in a large mixing bowl, 'til well combined.

    3. Add your chicken legs to the bowl and toss until well coated with oil and seasonings.

    4. Lay each chicken drum out on the large baking sheet that you prepped in the first step. At this point, you can sprinkle on more seasonings if desired.

    5. Bake your chicken drumsticks at 375ºF for about 20 minutes, and then rotate the tray 180º before baking for another 25 minutes, 'til there's no pink inside and the internal temperature reaches at least 180ºF with a meat thermometer.

    6. Garnish with fresh parsley, if desired, and then serve with all of your favorite side dishes!

    *Optionally, you can line your baking sheet with aluminum foil or parchment paper for easier cleanup.

    How do you store leftover baked chicken legs?

    You can store your baked chicken drumsticks in an airtight container in the refrigerator for up to 3-4 days. For best results, I recommend getting them into the refrigerator no longer than 2 hours after baking.

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  • Easy Homemade Crock Pot Sloppy Joes Recipe for a Crowd

    Easy Homemade Crock Pot Sloppy Joes Recipe for a Crowd

    How to make delicious Crock Pot sloppy joes with simple ingredients. Easy comfort food recipe that you can make in a large batch to feed a crowd, or at home as the ultimate weeknight dinner the whole family will love.

    We make a lot of homemade sloppy joes. It’s just an easy way to get something hearty and somewhat nutritious on the table on even the busiest of days. That said, lately I’ve been making them in the CrockPot instead of on the stovetop, and let me tell you, these Crock Pot sloppy joes are easily a new family favorite meal for an easy weeknight dinner!

    crockpot sloppy joes on hamburger buns on a large gray plate

    The best way to eat this classic comfort food is on a hamburger bun or between two slices of bread with a little bit of mayonnaise. You can also make grilled cheese sloppy joes, cheesy sloppy joe shepherd’s pie, pepperoni pizza sloppy joes, taco sloppy joes and sloppy joe stuffed peppers.

    Why You’ll Love Slow Cooker Sloppy Joes

    • This classic comfort food is so easy to make in the slow cooker, and it makes a simple, budget-friendly dinner that the whole family will love!
    • Slow cooker sloppy joes are absolutely delicious, using loose ground beef mixed with a sweet and tangy sauce from scratch, which is way better than the canned sauce from the store.
    • Because they cook for a longer period of time, slow cooker sloppy joes have so much more flavor than stovetop sloppy joes. That said, I’ll also include instructions for how to make your sloppy joes on the stovetop if you’re in a hurry.
    • Crock Pot sloppy joes are a perfect make-ahead recipe to feed a crowd. Serve them up at a 4th of July party, church potluck, family get-together, or any other large gathering!
    crock pot sloppy joes ingredients lined out on a white countertop

    Ingredients & Substitutions Notes

    This is an easy recipe with simple ingredients. You may already have everything you need on hand…

    How to Make Sloppy Joes in the Crock Pot

    Before getting started, get your slow cooker out and ready to go. You’ll also want to use a large knife to mince up the veggies. If you’re using frozen meat, be sure to get it out ahead of time so that it can thaw in the refrigerator.

    How to Cook the Ground Beef

    1. In a large skillet over medium-low heat on the stove top, cook the ground beef, celery, onions and green pepper ’til the beef is no longer pink but well-browned, and ’til the veggies are soft and translucent.
    2. Next, drain the grease out if necessary. The best way that I have found to do this is to scrape the meat all to one side of the pan, and then slightly tilt the pan downwards away from the meat, soaking up any excess grease with a paper towel.
    2 step collage showing how to cook sloppy joe meat in a skillet for crock pot sloppy joes

    At this point, you can add the rest of the ingredients to your skillet and make stovetop sloppy joes. Cook the mixture over medium-low heat for another 15-30 minutes, or ’til heated through. All that said, I prefer the slow cooker method below…

    How to Make Sloppy Joes in the Slow Cooker

    1. Once your meat mixture is fully cooked, go ahead and add it to the CrockPot along with the ketchup, bbq sauce, tomato sauce, brown sugar, mustard powder, Worcestershire sauce, vinegar, salt and pepper to taste.
    2. Stir to combine with a wooden spoon, and cook on low for about 2-3 hours, or ’til heated through.
    2 step photo collage showing how to make homemade sloppy joes in the slow cooker

    Once your sloppy joe mixture is heated through, serve and enjoy on your favorite hamburger buns or between two slices of bread lathered in Mayo. My kids sometimes eat their sloppy joes on a bed of tortilla chips or even wrapped up in a flour tortilla instead. It makes a great meal, and it’s the perfect busy weeknight dinner!

    slow cooker sloppy joes on a large wooden spoon over a gray crockpot full of sloppy joes

    What to Serve with CrockPot Sloppy Joes

    Here are a few ideas as to what you can serve with your sloppy joes…

    Expert Tips and Recipe FAQ’s

    What’s the difference between sloppy joes and sloppy janes?

    The main difference is that sloppy Joes use ground beef, while as sloppy Janes use lean ground turkey. Other than that, they’re mostly the same!

    How do you store leftover sloppy joes?

    I recommend storing your leftover sloppy joes in an airtight container in the refrigerator. Stored this way, they should last for up to 3-4 days.

    Can you freeze sloppy joes?

    Yes, you can freeze sloppy joes. Once the ground beef mixture is fully cooked, go ahead and mix all of the other ingredients in. Then transfer to an airtight container or freezer bags and into the freezer for up to 6 months.

    When you’re ready to use your sloppy joe meat, go ahead and move it back to the refrigerator to thaw overnight. Then add the mixture to the slow cooker and cook as directed in the recipe card below.

    crockpot sloppy joes on hamburger buns on a large gray plate

    More Slow Cooker 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!

    Crock Pot Sloppy Joes

    How to make delicious Crock Pot sloppy joes with simple ingredients. Easy comfort food recipe that makes the ultimate dinner to feed a crowd!

    • Slow Cooker
    • Large Knife
    • Large Skillet
    • Paper Towels
    • Wooden Spoon
    • 1 pound Ground Beef
    • 2 Celery Stalks (minced)
    • 1/3 cup Yellow or White Onion (minced)
    • 1/3 cup Green Pepper (minced)
    • 1/4 cup Ketchup
    • 1/4 cup Barbecue Sauce
    • 1 8oz. can Tomato Sauce
    • 1 tablespoon Brown Sugar
    • 1 teaspoon Mustard Powder
    • 1 tablespoon Worcestershire Sauce
    • 1 tablespoon Apple Cider Vinegar
    • Sea Salt (to taste)
    • Black Pepper (to taste)
    • 8 Hamburger Buns (optional)

    1. Before getting started, you'll want to use a large knife to get all the veggies minced up.

    2. In a large skillet over medium-low heat on the stovetop, cook the ground beef, minced celery, minced onions and minced green pepper 'til the beef is no longer pink and the veggies are soft and translucent.

    3. Next, drain the grease out if necessary. To do this, scrape the meat all to one side of the pan, and then slightly tilt the pan downwards away from the meat, soaking up any excess grease with a paper towel.*

    4. Once your meat mixture is fully cooked, add it to the CrockPot along with the ketchup, barbecue sauce, tomato sauce, brown sugar, mustard powder, Worcestershire sauce, vinegar, salt and pepper to taste.

    5. Stir to combine with a wooden spoon, and then cook on low for about 2-3 hours, or 'til heated through.

    6. Once your CrockPot sloppy joes are heated through, serve and enjoy on your favorite hamburger buns for dinner!

    *At this point, you can add the rest of the ingredients to your skillet and make stovetop sloppy joes instead. To do so, you’ll want to cook the mixture over medium-low heat for another 15-30 minutes, or ’til heated through. 

    How do you store leftover sloppy joes?

    I recommend storing your leftover sloppy joes in an airtight container in the refrigerator. Stored this way, they should last for up to 3-4 days.

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  • How to Make Homemade Apple Pie Spice Recipe From Scratch

    How to Make Homemade Apple Pie Spice Recipe From Scratch

    How to make this easy homemade apple pie spice recipe from scratch in 5 minutes or less. Warm and fragrant cinnamon spice mix that stores well, so that you can always have some on hand for your favorite fall-inspired treats and desserts!

    Don’t get me wrong; I love spring and summer, but the fall season has the best desserts! It’s hard to beat a good Dutch apple crumb pie during the peak apple season, and I just love this easy apple crumble. Ever since I went gluten free, I’ve been making this gluten free apple crisp recipe all the time.

    closeup photo of homemade apple pie spice in a small glass bowl next to a brown checkerboard cloth on a bright white countertop

    Most fall desserts call for fall spices, like cinnamon, nutmeg and a few others. Instead of measuring out each individual spice for every recipe, I’ve started just using my own apple pie spice mix or sometimes this homemade pumpkin pie spice when I’m making pumpkin recipes. You can generally use one or the other as a substitute any time those autumn spices are called for!

    And if you’re wondering what the main difference between apple spice and pumpkin pie spice is, pumpkin spice usually has cloves, while as apple pie spice does not. That said, you can generally substitute one for the other without making too much of a difference.

    Why You’ll Love This Apple Pie Spice Recipe

    • You can make this easy one-bowl recipe in 5 minutes or less, and it uses cheap and simple ingredients.
    • It’s chock full of warm, comforting fall spices we all know and love. There’s just something so cozy about the sweet, aromatic smell of this apple pie spice during the fall or holiday season!
    • It’s perfect for all of your favorite, fall-inspired desserts and recipes. It makes an easy apple pie spice substitute for just about any recipe that calls for a touch of autumn spice.
    • This recipe makes about 5 tablespoons of apple pie spice, but you can double, triple or even quadruple it to make as big of a batch as you need!
    • The best part is that this recipe is easily customizable. You can add or take out whatever spices you want! I don’t like cardamom, so I made this homemade apple pie spice mix without cardamom.
    • If you have any food allergies, like a gluten or nut intolerance, you can make your apple pie spice with allergen-friendly ingredients. Unfortunately, many store bought spice companies are pretty vague when it comes to food allergens that are listed on the label, so you never really know what you’re getting.
    apple pie spice recipe ingredients lined out on a small wooden cutting board on a bright white countertop

    Ingredients & Substitutions Notes

    • Cinnamon – Did you know that there are different types of cinnamon? Some people like the milder flavor of a good Ceylon cinnamon, but I prefer the strong flavor of a good Saigon/Vietnamese cinnamon. It’s also cheaper at my local grocery store. Cinnamon is the main ingredient for this recipe, so it does make a difference. If you want to learn more, here’s a great guide to all of the different types of cinnamon available in most big box grocery stores.
    • Nutmeg – I just use a small amount of whatever ground nutmeg I can find.
    • Allspice – Although many people think that allspice is a blend of various spices, it’s actually just the ground berries from the allspice tree! It has a very unique and spicy cinnamon flavor that gives off hints of black pepper. This recipe wouldn’t be the same without it.
    • Ginger – I use ground ginger for this recipe, but it’s very strong and pungent, so you’ll want to use it in sparing quantities. A little bit goes a long way.
    • Other Spices – I usually keep things simple with the 4 spices already mentioned, but you can also add other ground spices to your own spice blend, like cloves, cardamom, star anise and even black pepper. Be creative!

    How to Make Homemade Apple Pie Spice

    This fragrant fall spice blend is so easy to make. I can usually have everything mixed up and ready to go in 5 minutes or less…

    1. Start by measuring out the ground cinnamon, nutmeg, allspice, ginger and any other spices in a small mixing bowl.
    2. Whisk everything together in the small bowl until well combined. That’s it!
    2 step photo collage showing how to make apple pie spice recipe

    This recipe makes a great 1:1 substitute for store bought apple pie spice. If a recipe calls for 2 teaspoons of apple pie spice, you’ll use 2 teaspoons of homemade apple pie spice! It’s pretty strong, so you shouldn’t have to use too much apple pie spice.

    Expert Tips and Recipe FAQ’s

    How do you store homemade apple pie spice?

    I recommend storing your homemade spice blends in an airtight container or small glass jar. Whatever you use, make sure it’s sealed tight, and then store it somewhere cool, dry and out of direct sunlight in a dark place for up to 6 months. We store all of ours in a dedicated spice cabinet in the kitchen. Another great way to store them is super handy spice rack.

    Can you freeze apple pie spice?

    Unfortunately, apple pie spice does not freeze well. The freezing temperatures will destroy the flavor of many spices, so I really just recommend storing them at room temperature.

    DIY apple pie spice in a small glass bowl next to a brown checkerboard cloth on a bright white countertop

    More Fall Recipes Using Apple Pie Spice

    Here are some recipes to which you can add your own apple pie spice blend…

    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!

    Apple Pie Spice Recipe

    Easy homemade apple pie spice recipe from scratch in 5 minutes or less. Warm and fragrant spice mix for all your favorite fall recipes!

    • Small Mixing Bowl
    • Whisk
    • 1/4 cup Ground Cinnamon
    • 2 teaspoons Ground Nutmeg
    • 1 teaspoon Ground Allspice
    • 1 teaspoon Ground Ginger

    1. Start by measuring out the ground cinnamon, nutmeg, allspice, ginger and any other spices in a small mixing bowl.

    2. Whisk everything together until well combined. That's it!

    3. Store your homemade apple pie spice in an airtight container in a cool, dry place out of direct sunlight. It should keep for up to 6 months.

    *You can double, triple or even quadruple it to make as big of a batch as you need. 

    Can you freeze homemade apple pie spice?

    Unfortunately, apple pie spice does not freeze well. The freezing temperatures will destroy the flavor of many spices, so I only recommend storing them at room temperature.

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  • Best Slow Cooker Pork Roast Recipe That’s Tender & Juicy

    Best Slow Cooker Pork Roast Recipe That’s Tender & Juicy

    Learn step by step how to make the best ever slow cooker pork roast that’s perfectly pull apart juicy & tender. It’s the ultimate set-it-and-forget-it recipe that’s so easy to make, and it’s perfect for holiday dinners, church potlucks, or even just a healthy and nutritious weeknight meal!

    My family eats a pot roast at least every week. Maybe it’s a Midwestern thing, but they’re just so easy to make. I love a good oven roasted pork roast, and it’s just hard to beat roasted pork tenderloin! And man, leftover pork roast makes the best pork sandwiches.

    slow cooker pork roast garnished with fresh parsley on a bed of root veggies on a large white decorative plate

    Slow cooker pork roast also makes a great holiday meal. We switch it up every year– Sometimes we make a roasted turkey, some years we make a baked ham in the oven (or pineapple glazed ham), some years a slow cooker whole chicken, and other years we’ve made a hearty pot roast or even maple pork chops! This pork roast has so much flavor, and it’s definitely our go-to meal.

    Why You’ll Love Crock Pot Pork Roast

    • Roast pork is super easy to make in the slow cooker, and it uses simple ingredients. It’s the ultimate set-it-and-forget-it recipe for busy days!
    • This Crock Pot recipe makes a perfectly tender and juicy pork roast. It cooks on a low heat all day long, giving even the toughest of pork cuts plenty of time to break down for that ultimate pull-apart, fork-tender texture.
    • Pork roast makes the best holiday dinner for Easter, Thanksgiving, Christmas or even New Year’s Eve. It also makes a complete meal for potlucks, family get-togethers and other large gatherings.
    • The best part is that this flavorful pork roast recipe is just so versatile. Throw in your favorite root vegetables, herbs and spices for the ultimate one-pot meal!
    • This old-fashioned comfort food is nutritious and healthy. Good pork contains a wide range of essential vitamins, minerals and healthy fats. Not to mention, it’s a rich source of lean protein.
    slow cooker pork roast on a bed of cooked root veggies with a garnish of fresh parsley in a large black slow cooker

    Ingredients & Substitutions Notes

    How to Make Slow Cooker Pork Roast

    Before getting started, you’ll need to get all of your ingredients out and ready to go. Then grease up your slow cooker with nonstick cooking spray. I use a 6-quart slow cooker for a 3-4LB roast.

    For ingredient preparation, you’ll want to mince the garlic, slice up the onion, chop up and peel any root vegetables that you use with a large knife and cutting board. If your pork roast is frozen, I recommend setting it out in the refrigerator overnight so that it has time to thaw before making this recipe. You can add it frozen in a pinch, but you may have to increase the cooking time by a couple hours.

    How to Cook Pork Roast in the Crock Pot

    1. Start by adding the sliced onions and minced garlic to the bottom of the Crock Pot.
    2. Next, center your roast on top of the bed of garlic and onions with the fat side up in the slow cooker.
    3. Situate the chopped up root vegetables around the roast in the slow cooker. It’s okay to really pile them in there!
    4. Once everything is situated, go ahead and dry rub the salt, pepper and any other herbs/spices into the pork roast.
    5. Finally, pour chicken stock over the roast and veggies, and then place the lid on top of your Crock Pot.
    6. That’s it! Now you’ll want to set your Crock Pot on low and let it cook for at least 10-12 hours, or until it reaches an internal temperature of at least 200ºF with a meat thermometer, and the roast easily falls apart when prodded with a fork.
    6 step collage showing how to make slow cooker pork roast in a large black slow cooker

    Keep in mind that the cooking time may vary depending on the size and fat content of your pork roast. The most important thing is that your roast reaches and maintains at least 200-205ºF for a good while. This is required to break down the collagen in the pork roast that can otherwise make it tough and chewy.

    How to Serve Crock Pot Slow Cook Pork Roast

    Now that your pork roast is fully cooked, it’s ready to serve. I like to slice it up with a large knife and top it off with a splash of Worcestershire sauce. Pair with all of your favorite side dishes and appetizers for an easy meal that the whole family will love!

    slow cooker pork roast sliced up and garnished with fresh parsley on a bed of root veggies on a small blue plate

    And don’t be tempted to throw out the leftover broth in the slow cooker. You can make a flavorful gravy by whisking 1/4 cup of flour into 1 cup of the broth in a medium saucepan or cast iron skillet on the stovetop over medium-high heat. Once it starts to simmer and subsequently thicken, add salt and pepper to taste, and drizzle it all over your juicy pork roast!

    What to Serve with Slow Cooker Pork Roast

    Crock Pot pork roast goes well with so many different side dishes and appetizers! Here are a few ideas as to what you can serve with your pot roast…

    Expert Tips and Recipe FAQ’s

    Why is my pork roast not tender in the slow cooker?

    You most likely undercooked the pork roast. For a tender pork roast, a long cooking time is required, and the roast needs to reach at least 200ºF with an instant-read thermometer, and then maintain that temperature for a good while. This is the only way to properly break down the collagen in the pork that can otherwise make it tough and chewy.

    Can I use other kinds of roasts for this recipe?

    Yes, you can use any roast your want. I’ve used this slow cooking method to make a beef roast, whole chicken roast and even a turkey roast.

    How should I store leftover Crock Pot pork roast?

    Crockpot pork roast is best stored in an airtight container in the refrigerator for up to 5 days. Reheat your pot roast in a covered baking dish in the oven at 350ºF, or you can reheat it in a microwave-safe container in the microwave until hot and ready to serve.

    Can you freeze leftover pork roast?

    Yes, you can freeze leftover pork roast. Place it into a freezer-safe container or freezer bag and into the freezer for up to 3 months. Be sure to let it thaw out in the refrigerator overnight before reheating in the oven or microwave.

    slow cooker pork roast garnished with fresh parsley on a bed of root veggies on a large white decorative plate

    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!

    Slow Cooker Pork Roast

    Easy slow cooker pork roast that's perfectly pull apart tender & juicy. It's the ultimate set-it-and-forget-it recipe that anyone can make!

    • 6-Quart Slow Cooker
    • Large Knife
    • Cutting Board
    • Meat Thermometer
    • 3-4 pounds Pork Butt Roast
    • 1 Large Yellow Onion (peeled, sliced)
    • 2 teaspoons Minced Garlic
    • 2 Medium Potatoes (chopped)
    • 3 Medium Carrots (peeled, chopped)
    • 2 Medium Parsnips (peeled, chopped)
    • 1 Medium Turnip (peeled, chopped)
    • 1 teaspoon Sea Salt
    • 1 teaspoon Black Pepper
    • 2 cups Chicken Broth

    1. Before getting started, go ahead and grease up your slow cooker with nonstick cooking spray and get all of your veggies prepped.

    2. Start by adding the sliced onions and minced garlic to the bottom of the greased slow cooker.

    3. Next, center your roast on top of the bed of garlic and onions in the slow cooker.

    4. Situate the chopped up root vegetables around the roast in the slow cooker. It's okay to really pile them in there!

    5. Once everything is situated, go ahead and rub the salt, pepper and any other herbs/spices into the pork roast.

    6. Finally, pour chicken broth over the roast and veggies, and then place the lid on top of your Crock Pot.

    7. Now you'll want to set your Crock Pot on low and let it cook for at least 10-12 hours*, or until it reaches an internal temperature of at least 200ºF with a meat thermometer, and the roast easily falls apart when prodded with a fork.

    8. That's it! Serve and enjoy with your favorite side dishes and appetizers!

    *Keep in mind that the cooking time may vary depending on the size and fat content of your pork roast.

    How should I store leftover Crock Pot pork roast?

    Crockpot pork roast is best stored in an airtight container in the refrigerator for up to 5 days. Reheat your pot roast in a covered baking dish in the oven at 350ºF, or you can reheat it in a microwave-safe container in the microwave until hot and ready to serve.

     

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  • Easy & Fresh Mango Peach Salsa Recipe From Scratch

    Easy & Fresh Mango Peach Salsa Recipe From Scratch

    How to make a fresh and colorful mango peach salsa recipe from scratch. Sweet and savory, quick and easy side dish or appetizer with just the right amount of spice. This healthy and delicious spin on traditional salsa is perfect for the summer!

    It’s no secret that my family loves a good fresh tomato salsa. I mean, I put up a TON of salsa every year with fresh ingredients right out of the garden, but sometimes regular old salsa just gets old. We love fruit salsa, but sometimes we want something that’s not quite as sweet!

    peach mango salsa in a medium white serving bowl with tortilla chips

    That’s where mango peach salsa comes in. This fruity spin on tomato salsa is a great way to change things up every now and again, and it’s really easy to make! Not only does it make a great party appetizer, but it also goes great on all the Tex-Mex fixins’, including ground beef tacos, Mexican pizza, chicken fajitas or chicken quesadillas.

    Why You’ll Love This Fruit Salsa Recipe

    • This recipe makes the easiest side dish or appetizer I know. It uses simple, budget-friendly ingredients that you can get at almost any local grocery store.
    • Peach mango salsa is sweet and savory with just the right amount of spice. This fresh and colorful spin on traditional salsa will have everyone coming back for more!
    • If you’re looking for a great Game Day snack or appetizer, then look no further. Everybody loves chips and salsa, and this recipe makes a quick, healthy snack that you can mix up in 15 minutes or less. This recipe is naturally gluten-free, dairy-free and vegan-friendly!
    • It’s also great for parties, holidays, family gatherings and your favorite weeknight Tex-Mex meals.
    • You can make peach mango salsa ahead of time. It will stay good for nearly a week in the refrigerator, and it freezes well. In fact, letting it set in the refrigerator for a few hours or overnight will significantly improve the flavor.
    • It’s great for kids! My kids will absolutely devour a jar of fruit salsa any time, anywhere.
    • You don’t have to use peaches and mangos for this recipe. In fact, you can use in any fruit or veggie you want. Fruit salsa is so versatile!
    peach mango salsa ingredients lined out on a white countertop

    Ingredients & Substitutions Notes

    This recipe uses pretty simple ingredients. You may already have most of what you need on hand…

    • Peaches & Mangos – You can use fresh, frozen or canned fruit for this recipe. For the sake of ease I usually just use canned peaches and mangos. No washing, no peeling and really no fuss.
    • Cherry Tomatoes – I prefer to use diced cherry tomatoes in fruit salsa. The higher sugar content in cherry tomatoes actually pairs really well with the sweetness of most fruits. If you can’t find cherry tomatoes, both grape tomatoes and roma tomatoes work good too.
    • Bell Peppers – You can actually use whatever peppers you want, but I prefer red and yellow bell peppers for their extra sweetness.
    • Red Onion – Red onions work best for this recipe. They have beautiful color and a mild flavor, which makes them a good pick for most recipes that call for fresh onion.
    • Jalapenos – I like to toss in a couple of seeded and diced up, fresh jalapeño peppers for just a hint of spice. If you don’t care for spicy foods, you can choose to omit them entirely. You can also add diced serrano peppers, chile peppers, habanero peppers, chipotle peppers, poblano peppers and even banana peppers. If you prefer sweet over spicy, maybe go for mini sweet peppers instead. Get creative!
    • Cilantro – Fresh cilantro gives the best flavor, but you can also substitute dried cilantro if that’s all you have on hand. If you use dried cilantro, remember to use roughly half of what you would use fresh. This recipe calls for 4 tablespoons of fresh cilantro, so you would want to use 2 tablespoons of dried cilantro.
    • Juiced Lime – The juice from 1/2 of a fresh lime adds great zesty flavor to just about any fruit salsa. Although fresh limes are usually better, you can also just use about 1 tablespoon of bottled lime juice instead.
    • Kosher Salt – I like to use a coarse kosher salt for this recipe. The larger crystal size takes longer to dissolve into the salsa, which can help to distribute the salt more uniformly.
    • Garlic Cloves – You’ll need to mince up a couple garlic cloves for this peach and mango salsa. Sometimes I cheat and use already minced garlic from the store instead.

    How to Make Mango Peach Salsa

    Peach and mango salsa is pretty easy to make. It never takes more than about 15 minutes…

    Prepping the Ingredients

    Before getting started, the peaches, mangos, cherry tomatoes, bell peppers, red onion, jalapenos, cilantro and garlic cloves will all need to be finely diced with a large knife or vegetable chopper. If you don’t know how to dice, here’s a handy guide on how to cut a pepper, which includes step by step instructions for dicing just about any fruit or veggie on a cutting board. Of course, you can also just pulse everything a few times in a food processor if you have one.

    Don’t forget to slice your bell peppers and jalapeno peppers in half and use a spoon to scrape the seeds out before you dice them up! You can skip this step if you prefer a spicier salsa.

    diced up fruits and veggies on a large wooden cutting board ready to make a batch of peach mango salsa

    Last but not least, you’ll also need to squeeze out the juice from 1/2 of a fresh lime. If you don’t know how, here’s a great guide on how to juice a lime. It’s super easy!

    How to Make the Salsa

    1. Once you’ve gotten all of your ingredients prepped, add everything, excluding the minced garlic, to a large mixing bowl. Stir everything together with a large wooden spoon, ’til all of the ingredients have come together.
    2. Next, go ahead and add your minced garlic to the large bowl and mix again until everything is fully combined.
    3. Be sure to give it a taste test after you’ve mixed everything together. You can add more salt, lime juice or jalapeno peppers to taste, as needed.
    4. Serve and enjoy with your favorite crackers or tortilla chips! This is the best peach mango salsa, and it makes the perfect snack, side dish or appetizer to feed a crowd.
    4 step collage showing how to make peach mango salsa recipe

    What to Serve with Mango Peach Salsa

    Don’t know how to serve peach mango salsa? Here are some ways that my family likes to serve it…

    Expert Tips and Recipe FAQ’s

    Is mango peach salsa spicy?

    Thanks to the jalapeno, this fruit salsa has just the right balance of sweetness to spiciness. It’s just spicy enough, but it’s not so overpowering that you’ll have to drown your mouth out with water to cool it down afterward. If you don’t like spicy food, you can drop the jalapenos from this recipe altogether.

    Can I make this recipe ahead of time?

    Yes, you can make peach mango salsa ahead of time. Stored in an airtight container in the refrigerator, leftover salsa should keep for up to 5-7 days. In fact, letting it set in the refrigerator for a few hours or overnight before serving may improve the flavor!

    Can you freeze fruit salsa?

    Yes, you can freeze this mango peach salsa. Store it in an airtight container or scoop it into plastic freezer bags, and it should keep in the freezer for 1-2 months. Be sure to pull it out and set it in the refrigerator to thaw overnight before serving.

    mango peach salsa in a medium white serving bowl

    Optional Add-Ins and Recipe Variations

    Here are a few ways you can spruce your fruit salsa up a little bit…

    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!

    Mango Peach Salsa

    Fresh and colorful mango peach salsa recipe from scratch. Sweet and savory, quick and easy appetizer with just the right amount of spice!

    • Cutting Board
    • Large Knife
    • Vegetable Chopper
    • Food Processor
    • Large Mixing Bowl
    • Large Wooden Spoon
    • 15 ounces Peaches (finely diced)
    • 15 ounces Mangos (finely diced)
    • 10 ounces Cherry Tomatoes (finely diced)
    • 1/2 cup Red Bell Pepper (finely diced)
    • 1/2 cup Yellow Bell Pepper (finely diced)
    • 1/4 cup Red Onion (finely diced)
    • 1-2 Jalapenos (seeded and finely diced)
    • 4 tablespoons Cilantro (finely chopped)
    • 1/2 Lime (juiced)
    • 1/4 teaspoon Coarse Kosher Salt
    • 2 Garlic Cloves (minced)

    1. Before getting started, go ahead and get your ingredients prepped. You'll need to use a large knife, a vegetable chopper or food processor to dice up the peaches, mangos, cherry tomatoes, bell peppers*, red onion, jalapenos*, cilantro and garlic cloves. You'll also want to squeeze the juice out of 1/2 of a fresh lime.

    2. Once you've gotten all of your ingredients prepped, add everything, excluding the minced garlic, to a large mixing bowl, and stir it all together with a large wooden spoon 'til all of the ingredients have come together.

    3. Next, go ahead and add your minced garlic to the bowl and mix again until everything is fully combined.

    4. Be sure to give it a taste test after you've mixed everything together. You can add more salt, lime juice or jalapeno peppers to taste, as needed.

    5. Serve and enjoy with your favorite crackers or tortilla chips!

    *Unless you prefer a super spicy salsa, I recommend slicing your bell peppers and jalapeno peppers in half, and then use a spoon to scrape the seeds out before you dice them up. 

    How should I store mango peach salsa?

    Peach and mango salsa stores best in an airtight container in the refrigerator for up to 5-7 days.

     

     

    Appetizer, Appetizers, dinner, Dinner Ideas, Side Dish
    American, Appetizer, Side Dish, Side Dish or Appetizer, Tex-Mex
    Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian
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