Adventures of Mel

Category: Holiday Favorites

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

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

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

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

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

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

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

Expert Tips and Recipe FAQ’s

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

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

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

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

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

What Else Can I Add to Hot Chocolate Cookies?
- You can always add more candies to your hot chocolate marshmallow cookies. Think M&M Minis, Reese’s Pieces, crushed Butterfingers, crushed Snickers, peppermint baking chips, caramel bits, etc.
- If you love coffee, add a touch of mocha flavor with instant Espresso powder. It’s so good!
- I really like chopped walnuts or chopped pecans in my hot chocolate cookies. Just toss them into the cookie dough with the marshmallow bits and chocolate chips. Quick, easy and delicious!
- Still not satisfied? You can get super fancy by drizzling melted white chocolate chips over the top after baking!
More Easy Christmas Cookies Recipes
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Hot Chocolate Cookies

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

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

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

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

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

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

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

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

Expert Tips and Recipe FAQ’s

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

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

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

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

Recipe Variations
- Mix a little bit of shredded cheddar cheese into the casserole for a delicious cheesy flavor!
- Try making your green bean casserole in the Crock Pot!
- Bacon makes everything better, so why not add crumbled bacon to the top?
- Add sliced potatoes to make this a green bean and potato casserole!
More Holiday Side Dish Recipes
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Green Bean Casserole

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

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

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

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

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

What Is Mulling Spice?

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

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

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

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

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

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

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

Expert Tips and Recipe FAQ’s

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

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

What Else Can I Make With Mulling Spices?

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

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

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

Beverage, Christmas, Drinks, Fall, fall recipes
American, Christmas, Drink, Fall, Holiday
cider mulling spice recipe, mulling spices recipe, recipe for mulling spices, recipe for mulling spices for cider
August 1, 2024
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!

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.

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.
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!
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.

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.

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
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.
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.
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.
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.
Once your filling is fully cooked, stir in the cumin, cinnamon and nutmeg 'til well combined.
Pour the precooked filling into your unbaked pastry shell.
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.
Bake at 425ºF for 20-25 minutes, or ''til the crust is golden-brown.
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
June 24, 2024
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.

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.
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!
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.

More Fall Recipes Using Apple Pie Spice

Here are some recipes to which you can add your own apple pie spice blend…
- This apple quickie recipe makes one of the best apple crisps I’ve ever eaten, straight out of Grandma’s recipe box.
- You can’t go wrong with apple butter. Sometimes I make apple butter in the slow cooker or even apple butter in the Instant Pot.
- A hint of apple pie spice would go great in these Bisquick cinnamon muffins, or even these caramel pear crumble muffins!
- This French toast casserole makes a quick and easy breakfast recipe that would greatly benefit some of this apple pie spice!
- Make this cooked mulled cider an annual autumn tradition!
- Looking for more breakfast recipes? Drop a pinch of apple pie spice into the batter for these apple cinnamon buttermilk pancakes. Or what about this classic cinnamon French toast?
- These cinnamon stuffed pears are practically begging for a drop of homemade apple pie spice.
- Caramel apple donut holes make the best sweet snack or dessert, and they’re great for kids.
- Last but not least, I like to add a pinch of apple pie spice to this apple bundt cake with a cream cheese frosting. It’s the best apple recipe!
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
Start by measuring out the ground cinnamon, nutmeg, allspice, ginger and any other spices in a small mixing bowl.
Whisk everything together until well combined. That's it!
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.

apple recipes, Christmas, Dessert, Desserts, Fall, fall recipes, Pies & Pastries, Thanksgiving
American, Christmas, Dessert, desserts, Pie, Thanksgiving
apple pie spice recipe, diy apple pie spice, homemade apple pie spice, recipe apple pie spice, recipe for apple pie spice
April 11, 2024
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 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.
Ingredients & Substitutions Notes
- Pork Roast – I used a pork butt roast for this recipe, but you can use almost any boneless pork roast, including shoulder roast, loin roast, and even pork belly. Just remember to adjust the cooking time accordingly, based on the fat content and the size of the cut of meat that you use.
- Onion & Garlic – I always throw a yellow onion and at least a few teaspoons of minced garlic in with my pork roast for extra flavor. White onion or red onion will work as well.
- Veggies – I always like to toss in a few chopped up potatoes, carrots, parsnips and turnips. You can also add celery, rutabaga, mushrooms, diced tomatoes, or even cabbage. Throw in some sauerkraut for the best slow cooker pork and sauerkraut.
- Herbs & Spices – In all honesty, I usually keep things simple with just sea salt and black pepper, but you can also add parsley, rosemary, thyme, oregano, sage, bay leaves, onion powder, garlic powder, Italian seasoning, or even a pinch of brown sugar. Be creative!
- Chicken Broth – I love the flavor of chicken broth in my pot roast, but you can also use beef broth or vegetable broth for this recipe. Additionally, you could drop in a splash of Worcestershire sauce and red wine vinegar.
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.
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!

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…
- Pork roast makes the ultimate holiday dinner, paired with baked potatoes, mashed potatoes, honey glazed carrots, sweet corn (or Mexican corn on the cob), bread stuffing, Instant Pot southern green beans, Jiffy bacon corn casserole, cranberry sauce and Grandma’s homemade dinner rolls!
- If you’re looking for more potluck recipes to serve with your pork roast, you’ll love this cheesy CrockPot corn casserole (or Mexican corn casserole), this CrockPot funeral potatoes casserole, cheesy hash brown casserole, tater tot casserole (and cheesy tater tot casserole), and scalloped potatoes and ham.
- It would also go really well served up with the ultimate mashed potato bar, or even this fun and easy baked potato bar!
- This broccoli salad with bacon and cauliflower goes well with just about anything. So does my dill veggie finger salad and even this easy layered salad recipe.
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.

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
Before getting started, go ahead and grease up your slow cooker with nonstick cooking spray and get all of your veggies prepped.
Start by adding the sliced onions and minced garlic to the bottom of the greased slow cooker.
Next, center your roast on top of the bed of garlic and onions in the slow cooker.
Situate the chopped up root vegetables around the roast in the slow cooker. It's okay to really pile them in there!
Once everything is situated, go ahead and rub the salt, pepper and any other herbs/spices into the pork roast.
Finally, pour chicken broth over the roast and veggies, and then place the lid on top of your Crock Pot.
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.
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.

Christmas, dinner, Dinner Ideas, Easter, Holiday, Main, Main Course, main dish, Meat & Seafood, Pork Recipes, Slow Cooker, Thanksgiving
American, Dinner, Holiday, Main Dish, Thanksgiving
crock pot pork roast, crock pot slow cook pork roast, crockpot pork roast, roast pork slow cooker recipe, slow cooker pork roast
March 28, 2024
Red White and Blue Patriotic 4th of July Cupcakes
Make festive red, white, and blue 4th of July cupcakes, easy to decorate for a patriotic party or celebration. Fluffy cupcakes with buttercream frosting are fun for all ages, and delicious too!

Whether you’re hosting a July 4th celebration this Independence Day, or want to celebrate your favorite veteran, patriotic cupcakes, like my favorite red, white, and blue poke cake, are an easy way to do just that.

With red, white, and blue cupcakes, a little buttercream frosting, and maybe some sprinkles or tiny American flags, you’ve got the makings of a very easy patriotic red, white, and blue dessert your party guests will love.

Ingredients and Substitutions Notes:

Before you make these fourth of July cupcakes, you’ll need to gather just a few simple ingredients…
- White Cake Mix – Box cake mix just makes the entire process easier. If you want to make homemade cupcakes, you can always make gluten-free vanilla cupcakes, though you may want to swap whole eggs for egg whites, so your cupcakes are not as yellow. Also, if you want to make gluten-free 4th of July cupcakes, use a gluten-free cake mix (and check your other ingredients, as well, to make sure everything is indeed gluten-free).
- Egg Whites – While you can use whole eggs, using just egg whites will help ensure your cake is white and not yellow; egg whites also give a very fluffy texture to cake and cupcakes. Since we’re coloring the batter, we want to start with white cake batter if at all possible. If needed, use an egg separator to separate the yolks from the whites; and make sure eggs are room temperature.
- Buttermilk – If you don’t have buttermilk on hand, my momma taught me this trick to make buttermilk or soured milk, and it works just fine for these cookies. You’ll need white vinegar and milk, about a tablespoon of vinegar for every cup of milk. This recipe calls for 1 cup buttermilk, so you’d need to add about 1 tablespoon of white vinegar to the milk to sour it. Step 1: To make sure you have the right amount of liquid, add the vinegar into a liquid measuring cup first. Step 2: Then add the milk to the desired level or measurement. Step 3: Stir it and let sit for 5 to 10 minutes. And that’s it! Before you know it, your milk will be perfectly soured just like buttermilk.
- Butter – I just use salted butter we make from our Guernsey cows. Now, you can sub canola oil using a 1:1 ratio; but in my experience, good ole butter makes a much better cake.
- Red Gel Food Coloring and Blue Gel Food Coloring – The reason I recommend gel food coloring is because you’ll get a much brighter color than you will with liquid food coloring. You’ll want a bright red food coloring and a royal blue color.
- Buttercream Frosting – You can either buy this at the store, or make it homemade. For homemade buttercream, you’ll need butter, vanilla extract, almond extract, heavy whipping cream, and powdered sugar.
- Sprinkles and Decorations – Patriotic red, white, and blue sprinkles are always fun to add; and of course, don’t forget tiny American flag cupcake toppers.
You’ll also need a few supplies for making July 4th cupcakes…
- Cupcake Liners – use 4th of July cupcake liners or festive patriotic cupcake liners in a cupcake pan.
- Disposable Decorator Bags – If you don’t want to purchase pastry bags, you can always snip the corner off a gallon-size Ziploc bag, and use separate bags for both the batter and the frosting.
- Cake Tip – While the type of decorating tip depends on what kind of swirl you want with your icing, I recommend Wilton Tip 2A for a smooth swirl, and Tip 2D or Tip 1M for a more flower or star shaped swirl.
How to Make 4th of July Cupcakes

Before you begin to mix the batter for these easy 4th of July cupcakes, pre-heat your oven to 350° F, and add 4th of July cupcake liners to muffin tins. This recipe will make anywhere from 18-24 cupcakes.

Mix the Cupcake Batter
1. Add the cake mix, egg whites, buttermilk, and softened butter to a large bowl.
2. Mix everything together using an electric mixer, ’til the batter is completely smooth.
3. Divide batter into 3 small bowls (you should have about 1 1/4 cups of batter in each bowl; then add red coloring to one bowl of batter, and blue coloring to another bowl of batter, leaving one bowl with white batter.
4. Transfer the cake batter to disposable decorator bags to make it easier to fill the cupcake liners.
5. Squeeze equal amounts of each color of batter into the cupcake liners in each muffin cup. Tip: It’s easier if you have another person helping you squeeze the batter at the same time into the liners.
6. Bake the cupcakes at 350° F for about 12-14 minutes, or until a toothpick inserted in the center comes out clean. Then cool completely on a wire rack.
Make Buttercream Frosting

Again, you can buy frosting already made, or you can make it homemade.
1. In a large mixing bowl, mix together the softened butter, vanilla extract, almond extract, and heavy whipping cream.
2. Add in the powdered sugar, mixing everything together for 2-3 minutes, or ’til the frosting is smooth.
How to Decorate Patriotic Cupcakes
1. Using a piping bag, pipe the frosting onto the top of each cupcake. Wilton has a great tutorial on how to pipe a cupcake swirl.
2. Add sprinkles on top of the frosting.
3. Then if you want, stick a tiny flag topper in the top of each cupcake.
And that’s it! You’ve got the best 4th of July cupcakes around!

Expert Tips and Recipe FAQ’s

Can you make these cupcakes in advance?
While you can make the cupcakes a day in advance, I don’t recommend making the frosting ’til the day you plan to decorate the cupcakes and serve them.

How should leftover cupcakes be stored?
Since these cupcakes do have a buttercream frosting, you need to store them in an airtight container in the refrigerator.

Can you freeze 4th of July cupcakes?
Cupcakes, yes, you can freeze the cupcakes. Frosting, no, I wouldn’t freeze the frosting, because it will likely change the texture of the frosting to do so.

How do I transport these cupcakes to the party?
I recommend using a cupcake carrier. This is the easiest way to get these festive treats from your kitchen to any patriotic holiday celebration.

Let’s Talk Recipe Variations

Oh the fun you can have swapping out colors for different occasions! These cupcakes are easy to switch up for any occasion or celebration, not just Independence Day, Memorial Day, or Veterans Day. Here are a few ideas…
- Christmas – Use red and green instead of red and blue when coloring the batter.
- Valentine’s Day – Use red, pink, and white batter.
- St. Patrick’s Day – Use rainbow colors. Just separate the batter into smaller amounts, and use more colors.
- Easter – Use soft pastels, like sunshine yellow, mint green, robin egg blue, pink, etc.
- Graduation – Use school colors!
- Sports Teams – Use your favorite sports team’s colors!
- Halloween – Use black, purple, green, and orange.
- Baby Showers – Now these might be especially fun for a gender reveal party, but use pink or blue!
- Use cream cheese frosting instead of buttercream.
- Another fun idea… Make mini cupcakes instead of regular sized cupcakes.
More 4th of July 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!
Patriotic 4th of July Cupcakes

Make festive red, white, and blue 4th of July cupcakes, easy to decorate for a patriotic party or celebration. Fun and delicious!
Mixer
Egg Separator
Muffin Tin
4th of July Cupcake Liners
Decorator Bags
American Flag Cupcake Toppers
Cupcakes:
15.25 ounces white cake mix
4 large egg whites (room temperature)
1 cup buttermilk
1/3 cup salted butter (softened)
1/4 teaspoon red gel food coloring (*)
1/4 teaspoon blue gel food coloring (*)
Buttercream Frosting:
1 cup salted butter (softened)
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons heavy whipping cream
4 cups powdered sugar
Decorations:
1/2 cup patriotic sprinkles (and tiny flag toppers)
Cupcakes:
Pre-heat your oven to 350° F, and add patriotic cupcake liners to muffin tins.
Add the cake mix, egg whites, buttermilk, and softened butter to a large bowl.
Mix everything together, 'til the batter is completely smooth.
Divide the batter into 3 small bowls (you should have about 1 1/4 cups of batter in each bowl; then add red coloring to one bowl of batter, and blue coloring to another bowl of batter, leaving one bowl with white batter.
Transfer the cake batter to disposable decorator bags* to make it easier to fill the cupcake liners.
Squeeze equal amounts of each color of batter into the cupcake liners.*
Bake the cupcakes at 350° F for about 12-14 minutes, or until a toothpick inserted in the center comes out clean. Then cool completely on a wire rack.
Buttercream Frosting:
In a large bowl, mix together the softened butter, vanilla extract, almond extract, and heavy whipping cream.
Add in the powdered sugar, mixing everything together for 2-3 minutes, or 'til the frosting is smooth.
Decorate Patriotic Cupcakes:
Pipe the frosting onto the top of each cupcake.
Add sprinkles on top of the frosting.
Then if you want, stick a tiny flag topper in the top of each cupcake.
*Gel Food Coloring – You may need less than 1/4 teaspoon. Start with less, and work your way up.

*Disposable Decorator Bags – If you don’t want to purchase decorator bags, you can always snip the corner off a gallon-size Ziploc bag, and use separate bags for both the batter and the frosting. You really don’t even need to buy cake tips… Just squeeze the frosting out the tip of the bag and swirl.

*Tip: It’s easier if you have another person helping you squeeze the batter at the same time into the liners.

How should leftover cupcakes be stored?
Since these cupcakes do have buttercream frosting, you need to store them in an airtight container in the refrigerator.

Desserts
American
4th of July cupcakes, Fourth of July cupcakes, July 4th cupcakes, patriotic cupcakes, red white and blue cupcakes
November 29, 2023
Heart Shaped Valentine Rice Krispie Treats with M&M’s
Make easy heart shaped Valentine Rice Krispie treats with M&M’s and sprinkles. Cute Valentine’s Day snack that’s perfect for kids, classroom, and a Valentine’s Day party! Or make just because for a sweet heart shaped dessert filled with crispy chocolaty bites.

Classic Rice Krispie treats are an all time favorite dessert, loved by many, and they’re so easy to reinvent for all your favorite holidays. I mean, how cute are heart shaped Rice Krispie treats, Christmas tree Rice Krispie treats, and snowman Rice Krispie treats?

Heart shaped Valentine’s Rice Krispie treats are super easy to make, and just as cute too. Only they’re perfect for Cupid’s special holiday.

Why You’re Going to Love This Recipe
- Valentine’s Day Rice Krispie treats don’t use a lot of ingredients. This easy recipe is very simple to make.
- Even though these delicious treats are very festive, you can decorate them with minimal effort. Mix in a bag of Valentine M&M’s, sprinkle on a handful of heart shaped sprinkles, and you’re pretty much set.
- Rice Krispie Valentine treats make the perfect treat for a classroom party, as well as a special after school snack or fun dessert for your sweethearts on Valentine’s Day. They’re the perfect way to say I love you.
Ingredients and Substitutions Notes

You’ll need to gather just a few simple ingredients to make heart Rice Krispie treats…
- Salted Butter – Use real butter, not margarine. And use salted butter so you get that extra boost of flavor from the salt.
- Vanilla Extract – Most Rice Krispie treat recipes don’t call for vanilla, but I really love the flavor it gives to these wonderfully chewy treats.
- Sea Salt – Don’t leave this out; it really helps give a boost of flavor to these heart shaped Rice Krispie treats.
- Mini Marshmallows – You can use big marshmallows or marshmallow cream (though ingredient amounts differ), but mini marshmallows melt more quickly and efficiently.
- Rice Krispies cereal – You can use any brand of crisp rice cereal or Rice Krispie cereal you want; I prefer to use either Malt-O-Meal Crispy Rice or Millville (from Aldi) because they’re gluten-free.
- Valentine M&M’s – These colorful M&M’s give an extra festive touch to your Valentine treats.
- Valentine Sprinkles – Feel free to use whatever sprinkles you can find, the tinier the better, because you don’t want to take away from the flavor of your treats.
How to Make Valentine Rice Krispie Treats

First things first, you’ll need to make the treats.

How to Make Rice Crispy Treats
1. Melt butter in a large saucepan or Dutch oven over medium-low heat.
2. Then stir in the vanilla extract and salt.
3. Add the mini marshmallows, and stir ’til they melt into a smooth, creamy mixture.
4. Next begin to stir in the Rice Krispies cereal, partially stirring them in to your marshmallows.
1. Now for the best part… Stir in the M&M’s candies, and finish mixing everything together.
2. Wet your hands with water; then spread the Rice Krispies cereal mixture into a greased 9×13 baking pan. (Note: Sometimes I’ll use a regular cake pan, but if I know I’m cutting out shapes, I’ll use my more shallow brownie pan. The brownie pan really allows me to get in with the cookie cutter and not have to fight with the sides of the pan. OR you can also go the route of sticking parchment paper or wax paper in your pan, grease it with non-stick cooking spray, and spread the mixture on top of the paper. That way when it comes time to cut out the heart shaped treats, you can just pull the whole thing, by the paper, out of the pan, then cut.)
3. Be sure to add the sprinkles right away, so they’ll stick to the warm marshmallow treats. If you wait too long, the sprinkles will just fall right off.
How to Shape Valentines Rice Krispie Treats

You can use cookie cutters to make any kind of shapes you want.

Once you’ve spread your Rice Krispies treats mixture in your pan or baking sheet, you can go ahead and start cutting out heart shapes with a heart-shaped cookie cutter. I recommend dipping it in water before cutting, so the treats will fall right off the cutter.

Be careful because the treats will still be quite hot, so just take your time.

Decorating and Flavor Alternatives for These Treats

There are many things you can do to decorate Rice Krispie hearts for Valentine’s Day. First let’s talk about decorating.

How to Decorate Rice Krispie Treats
- Skip adding M&M’s to the mixture, and add M&M’s Minis on top instead. You’d probably need to pipe on a little marshmallow fluff or melted candy melts and then sprinkle them on.
- Use a piping bag to pipe a thin zig zag of melted red, white, or pink candy melts or melted chocolate all over the top of your Rice Krispie treats, and add Valentine sprinkles.
- Instead of Valentine sprinkles, use pink Nerds. Kids LOVE Nerds.
- Add festive sprinkles right into the Rice Krispie squares recipe instead of sprinkling them on top.
- Make pops out of your Rice crispy treats by adding a lollipop stick into each of the treats.
- Dip a portion of or the whole treat into melted candy melts or melted chocolate, and sprinkle with sprinkles.
- Try different Valentine shape cookie cutters! Maybe X’s and O’s for hugs and kisses.
- Decorate your heart-shaped Rice Krispie treats with adorable little Cupid’s arrows made out of toothpicks and gummy hearts.
Alternative Flavor and Color Options
- Make pink Rice Krispie treats by adding pink food coloring to the melted marshmallow mixture.
- Add enough strawberry Jello mix to your marshmallow mixture to give the treats both a strawberry flavor and a pink color, sorta like strawberry Rice Krispie treats.
- In addition to M&M’s, add a handful of white chocolate chips into the crispy treat mixture.
- Make heart-shaped Fruity Pebbles rice crispy treats instead!
As you can see, the options are endless with this sweet treat.

Expert Tips and Recipe FAQ’s

Can I make Valentine’s Day Rice Krispies treats in advance?
Yes, you can totally make these ahead of time. Make them the day before, and you’re all set for the party the next day. I wouldn’t make them more than 1-2 days in advance, though, as they can grow stale over a couple of days.

Why are my treats not chewy?
There may be a couple of reasons your treats aren’t chewy. First, your marshmallows and cereal may not have been fresh; be sure to use fresh marshmallows and non-stale cereal. It’s also important to cook the marshmallow mixuture on low to medium heat, so the marshmallows slowly and evenly melt. Also, did you press hard when you pressed the finished mixture into the pan? It’s important to lightly press them into the pan and don’t overly compress them down. Lightly pressing them will help with keeping the treats soft and chewy, rather than hard and tough as nails.

Why are my Rice Krispie treats not crispy?
You shouldn’t have this problem if you follow this recipe to a t. But it could be that the recipe calls for too much butter. Too much butter will give an overly soft treat that doesn’t compact together into a nice, uniform, crispy treat.

How should I store Rice Krispie treats with M&M’s?
It’s important to store your treats in an airtight container or sealed plastic bag. You’ll probably want to eat them within the first 2 or 3 days.

Creative Valentine Gifting Ideas

If you want to use this recipe to make treats for a Valentine’s Day party and you’re gifting the treats to classmates or friends, here are just a few easy ideas for creative packaging and gifting.
- Use sandwich bags as treats bags. Or if you want something cuter…
- Go to Dollar Tree and get Valentine’s Day treat bags for the Rice Krispie treats. Be sure to get enough bags for everyone on your list. This is one of my favorite places for cheap party supplies.
- While there, you can either buy Valentines…
- You can make Valentines…
- Or you can find loads of cute printable Valentines on Etsy, like this Crispy Rice Treat Valentine or this Friendship Treat Valentine.
- You can also make a homemade dinosaur Valentine box and print free dinosaur Valentines to pair with these heart shaped snacks.
More Valentine’s Day Treats You’ll Love:

If you want more Valentine treats, you’ll love these heart shaped chocolate whoopie pies and Valentine snack cakes.

While these Ritz Cracker chocolate peanut butter cups are one of our favorite Christmas treats, they make an excellent Valentine’s Day dessert too. Valentine marshmallow pops are another easy treat you can make in a jiffy.

Crazy Adventures in Parenting has a recipe for the cutest li’l Minions Valentine’s Rice Krispies treats. Mom on Timeout shares how to make the cutest easy Valentine’s Day patties.

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

Make easy heart shaped Valentine Rice Krispie treats with M&M's and sprinkles. Cute Valentine's Day snack for kids, classroom, and party!
Large Sauce Pan
Dutch oven
Heat-Resistant Spatula
9×13 Brownie Pan
Heart Shaped Cookie Cutter
5 tablespoons salted butter
1 teaspoon vanilla extract
1/4 teaspoon sea salt
6 cups mini marshmallows
6 cups Rice Krispies cereal (*)
10 ounces Valentine M&M's
1/4 cup Valentine sprinkles
Grease a 9×13 baking pan with cooking spray.
Melt the butter in a large sauce pan or Dutch oven over low to medium heat.
Stir the vanilla extract and salt into the butter.
Add the mini marshmallows to the melted butter mixture, stirring until the marshmallows have fully melted.
Remove the mixture from the heat, and partially stir into the Rice Krispies cereal.
Once you’ve partially mixed together the melted marshmallows with the Rice Krispies cereal, stir in the Valentine's M&M’s candies and finish mixing everything together.
Spread the Rice Krispies treats mixture into a pan.
Immediately sprinkle on Valentine sprinkles, so they'll stick to the warm marshmallow treats.
Cut heart shaped Rice Krispie treats with a regular or mini size heart shaped cookie cutter. Work your way around the edge, then in toward the middle.
And that's it. Your chocolate filled Valentines treats are ready to serve and enjoy!
*You can use any brand of crisp rice cereal you want, including Kellogg’s; I prefer to use either Malt-O-Meal Crispy Rice or Millville (from Aldi) because they’re gluten-free.

Can I make Valentine’s Day Rice Krispies treats in advance?

Yes, you can totally make these ahead of time. Make them the day before, and you’re all set for the party the next day. I wouldn’t make them more than 1-2 days in advance, though, as they can grow stale over a couple of days.

How should I store Rice Krispie treats with M&M’s?

It’s important to store your treats in an airtight container or sealed plastic bag. You’ll probably want to eat them within the first 2 or 3 days.

Desserts, Valentine’s Day
American
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January 27, 2022
Quick and Easy Buckeye Bars
Whip up a batch of buckeye bars in minutes. This quick and easy, no bake, chocolate peanut butter dessert is perfect for the holidays.

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

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

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

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

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

Expert Tips and Recipe FAQ’s

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

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

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

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

More Peanut Butter Recipes

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

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

How do I keep the chocolate from cracking?

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

How should I store them?

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

Desserts
American
buckeye bars, buckeye bars recipe, chocolate peanut butter bars, easy buckeye bars, no bake chocolate peanut butter bars, peanut butter chocolate bars recipe
December 15, 2021
Grandma’s Old-Fashioned Pumpkin Pie Recipe
Learn how to make old-fashioned pumpkin pie from my Grandma’s recipe box. You can make it with canned or fresh pumpkin. It’s a classic, family favorite Thanksgiving dessert!

Grandma’s pumpkin pie is one of the more popular desserts, besides pumpkin roll, on my family’s Thanksgiving dessert table. My grandma made pumpkin pie every Thanksgiving, and it’s just always been a staple ingredient for our holiday celebrations.

Of course, we also enjoy apple crumb pie, along with sweet potato pie (my personal favorite), and pecan pie too… But pumpkin pie is always the must have dessert.

Grandma’s recipe card is really worn and tattered, with lots of smudges and fingerprints. That’s how you know a recipe has been well used. It also bears the name of a close family friend, so Grandma actually took time to copy this recipe down after she’d likely eaten the pie; she wanted that recipe.

Why You’ll Love this Recipe…
- This pumpkin pie Grandma made is creamy, thick, and delicious with loads of pumpkin flavor.
- It’s easy to make from scratch, as simple as mixing up the pie filling and pouring it into the pie crust to bake.
- You can use canned pumpkin or fresh pumpkin for this American pumpkin pie recipe… We’ll talk about more options below.
Ingredients and Substitutions Notes
- Pie Crust – You can make a homemade single-layer pie crust, or you can just buy a pre-made pie crust.
- All-Purpose Flour – You can use regular all-purpose flour, or if you’re like me and gluten-free, you can use a good cup-for-cup gluten-free flour.
- Spices – This recipe calls for ground cinnamon, ginger, cloves, and nutmeg. You can also simplify and just use pumpkin pie spice if preferred; just keep in mind pumpkin pie spice also includes allspice.
- Pumpkin – Like I mentioned above, you can use canned pumpkin or fresh pumpkin. You can also use winter squash (or butternut squash); it makes an absolutely delicious pumpkin pie, and it’s a great way to use that over abundant supply of squash sitting in your root cellar. One more note about the pumpkin… When I say pumpkin purée, it means either canned pumpkin or fresh pumpkin that has been roasted, peeled, and mashed up in a blender… Here’s a step-by-step recipe for how to make pumpkin purée.
- Milk – I prefer to use whole milk, and the recipe also calls for evaporated milk. The evaporated milk gives the pie a richness, and it also gives it a subtle caramelized flavor. If you don’t want to use evaporated milk, easy substitutes include cream or half-and-half. Food Network has a great guide to the best evaporated milk substitutes with instructions and measurements.
How to Make Grandma’s Old-Fashioned Pumpkin Pie from Scratch

First things first, make a single pie crust and have it ready to go. Note: If you want, you can reserve a small portion of the crust to create decorative pieces for the top of your finished pie, for instance, leaf or acorn shapes. You’ll want to bake these separately and add them to the finished pie before serving.
1. In a large bowl, mix together the brown sugar, salt, flour, and spices.
2. Slightly beat the eggs with a whisk, and add them to the mixture.
3. Add the pumpkin purée, milk, and evaporated milk, and mix everything together well.
4. Pour the pie filling into your pie shell.
1. Bake at 425° for about 15 minutes; then reduce the temp to 350° and bake for about 40 minutes. You can use a pie shield to keep the crust from burning.
Then just allow the pie time to cool completely. You can serve it with whipped cream, or chill in the refrigerator until you’re ready to serve it.

Expert Tips and Recipe FAQ’s

How do you make pumpkin pie not soggy on the bottom?
There are several ways to avoid soggy pie crust, including blind baking, brushing the crust with egg before baking, or putting your pie plate directly on a hot baking sheet already in the oven while baking.

How do you tell when pumpkin pie is done?
Pumpkin pie is done when a knife or toothpick inserted in the pie comes out clean. If you gently shake it, the pie will be just a little jiggly in the middle. At this point, you want to pull it out of the oven, or you risk it splitting in the middle. I’ll also say this… While overcooking your pie can lead to splitting, when in doubt, bake it some more.

How should you store pumpkin pie?
Cover the pie, and place it in the refrigerator. It should keep for at least 3 to 4 days.

Can you freeze it?
Yes, you can. In fact, it’s a great pie to make ahead, especially if you’re using a foil pie plate. Just be sure you allow it time enough to cool completely before you cover it tightly with plastic wrap and aluminum foil, and place it in the freezer.
More Great Pumpkin Desserts
If you’re looking for more holiday recipes like pumpkin pie, you’ll find a whole slew of them on my list of Best Thanksgiving Recipes.
Watch the video below, where I’ll walk you through every step of this recipe. I get it; sometimes it helps to actually see the recipe in action. You can also find my recipes on YouTube, Pinterest, Facebook, and right here on the website.

[adthrive-in-post-video-player video-id=”VZEpev1h” upload-date=”2021-11-19T00:00:00+00:00″ name=”Grandma’s Old-Fashioned Pumpkin Pie from Scratch” description=”How to make old-fashioned pumpkin pie from Grandma’s recipe box. Make it with canned or fresh pumpkin. Family favorite Thanksgiving dessert!” player-type=”default” override-embed=”default”]
Grandma’s Old-Fashioned Pumpkin Pie Recipe

How to make old-fashioned pumpkin pie from Grandma's recipe box. Make it with canned or fresh pumpkin. Family favorite Thanksgiving dessert!
Mixer
Whisk
Pie Plate
Pie Shield
1 1/4 cups light brown sugar
3/4 teaspoon salt
1 1/2 tablespoon all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
3 large eggs (slightly beaten)
2 2/3 cups pumpkin
1 1/2 teaspoons whole milk
1/2 cup evaporated milk
1 single pie crust (unbaked)
Pre-heat the oven to 425° F.
In a large bowl, whisk together the brown sugar, salt, flour, and spices.
Slightly beat the eggs with a whisk, and add them to the mixture.
Add the pumpkin purée, milk, and evaporated milk, and mix everything together well.
Pour the pie filling into your prepared and unbaked pie shell.
Bake at 425° F for about 15 minutes; then reduce the temp to 350° F and bake for about 40 minutes, or until a knife inserted near the center comes out clean. You can use a pie shield to keep the crust from burning.
Then just allow the pie time to cool completely before serving. You can serve it with whipped cream or ice cream.
*You can use canned pumpkin or fresh pumpkin. You can also use winter squash (or butternut squash); it makes an absolutely delicious pumpkin pie. If using fresh pumpkin, you’ll need to cook, peel, and mash the pumpkin into a purée.

How do I tell when pumpkin pie is done?

It’s done when a knife or toothpick inserted in the pie comes out clean. If you gently shake it, the pie will be just a little jiggly in the middle. At this point, you want to pull it out of the oven, or you risk it splitting in the middle. I’ll also say this… While overcooking your pie can lead to splitting, when in doubt, bake it some more.

How should I store pumpkin pie?

Cover the pie, and place it in the refrigerator. It should keep for at least 3 to 4 days.

Desserts, Pies & Pastries, Thanksgiving
American
American pumpkin pie recipe, classic pumpkin pie, Grandma’s pumpkin pie, how to make pumpkin pie, old fashioned pumpkin pie recipe, old-fashioned pumpkin pie, pumpkin pie from scratch, pumpkin pie grandma
November 16, 2021
Easy Pumpkin Gooey Butter Cake
Whip up a delicious pumpkin gooey butter cake with just a handful of ingredients, including a cake mix and cream cheese. It has all the ooey goodness of butter cake, but with pumpkin spice!

I spent my younger years in St. Louis, Missouri, and if you’ve ever been to St. Louis, you know that this ooey gooey butter cake recipe is a St. Louis icon, staple, whatever you want to call it. Let’s just say it was one of my favorite desserts from an early age.

There are a lot of St. Louis foods I love; in fact, you can find the best St. Louis gooey butter cake at Soulard Market.

However, my ooey gooey pumpkin cake is a fall/Thanksgiving twist to that favorite, iconic dessert. And man, is it ever delicious. You’re going to love it!

Why This Recipe Works
- There’s just something really yummy about cream cheese mixed together with butter and powdered sugar.
- And then, of course, there’s the chewy crust and crackle-y top, probably my favorite things about gooey butter pumpkin cake.
- It only takes a few ingredients to make this dessert.
- And it can be made in a jiffy. Pumpkin butter cake takes less than 20 minutes mix time from start to bake time.
Ingredient Notes
- Yellow Cake Mix – You can use just a regular yellow cake mix or a gluten-free yellow cake mix. I like to make my pumpkin spice gooey butter cake gluten-free.
- Pumpkin Pie Spice – Store bought works, but you can also make your own pumpkin pie spice; it’s super easy to do.
- Salted Butter – Be sure to use salted butter, so you’re not missing out on flavor.
- Cream Cheese – I prefer to use full fat cream cheese for pumpkin ooey gooey cake, but you can substitute reduced fat or Neufchatel cream cheese, and your finished cake will still be really good.
- Pumpkin Purée – I get a lot of questions about where to find pumpkin purée, and I’m gonna let you in on a little secret… It’s just canned or mashed up pumpkin. You can use canned pumpkin straight from the can, or you can make homemade pumpkin purée, using a fresh pie pumpkin and your blender.
How to Make Pumpkin Gooey Butter Cake

First Make the Crust…
1. Mix together the cake mix and pumpkin pie spice.
2. Add the softened butter and 2 eggs, mixing everything together really well. It’ll form a stiff, somewhat crumbly batter.
3. Spread or pat the mixture into an un-greased 9×13 baking pan.
Then Make the Filling…
1. In a separate mixing bowl, mix together the egg, softened cream cheese and butter, and pumpkin purée.
2. Slowly and gradually add the powdered sugar to the mixture, mixing well between each addition.
3. Spread the filling onto the crust as a second layer.
1. Bake at 350° for about an hour, or until a toothpick comes out barely gooey. Once you remove it from the oven, allow it to cool for about 15 to 20 minutes; then sprinkle powdered sugar over the top.
Expert Tips and Recipe FAQ’s

Can you use winter squash instead of pumpkin?
Yes, you absolutely can; in fact, winter squash makes a fabulous pumpkin pie. You’d just need to roast the squash and purée enough of it (in a blender) to make this pumpkin gooey butter cake recipe.

Does it need to be refrigerated?
Because of the cream cheese in the ooey gooey pumpkin cake, it does need to be covered and stored in the fridge. It should last at least 3 to 5 days (although probably not, if your house is like mine and filled with hungry, growing boys).
More Pumpkin Recipes for You To Enjoy:

If you love this pumpkin gooey cake, you’ll love these recipes too…
Watch the video below, where I’ll walk you through every step of this recipe. I get it; sometimes it helps to actually see the recipe in action. You can also find my recipes on YouTube, Pinterest, Facebook, and right here on the website.

[adthrive-in-post-video-player video-id=”c4RSfoFm” upload-date=”2021-11-03T00:00:00+00:00″ name=”Easy Pumpkin Gooey Butter Cake” description=”Whip up a delicious pumpkin gooey butter cake with a cake mix and cream cheese. All the ooey goodness of butter cake, but with pumpkin spice!” player-type=”default” override-embed=”default”]
Pumpkin Gooey Butter Cake

Whip up a delicious pumpkin gooey butter cake with a cake mix and cream cheese. All the ooey goodness of butter cake, but with pumpkin spice!
Hand Mixer
Mixing Bowl
9×13 Baking Dish
Powdered Sugar Shaker
Crust:
1 yellow cake mix
1 teaspoon pumpkin pie spice
8 tablespoons salted butter (softened)
2 large eggs
Filling:
1 large egg
8 ounces cream cheese (softened)
4 tablespoons salted butter (softened)
1/2 cup pumpkin
4 1/3 cups powdered sugar
Crust:
Mix together the cake mix and pumpkin pie spice.
Add the softened butter and eggs, mixing everything together really well. It'll form a stiff, somewhat crumbly batter.
Spread or pat the mixture into an un-greased 9" x 13" baking pan.
Filling:
In a separate mixing bowl, mix together the egg, softened cream cheese and butter, and pumpkin purée.
Slowly and gradually add the powdered sugar to the mixture, mixing well between each addition.
Spread the filling onto the crust as a second layer.
Bake at 350° for about an hour, or until a toothpick comes out barely gooey. Once you remove it from the oven, allow it to cool for about 15 to 20 minutes.
Then sprinkle powdered sugar over the top and serve.
*I get a lot of questions about where to find pumpkin purée, and I’m gonna let you in on a little secret… It’s just canned or mashed up pumpkin. You can use canned pumpkin straight from the can, or you can make homemade pumpkin purée, using a fresh pie pumpkin and your blender. You can also use winter squash instead of pumpkin. You just need to roast the squash and purée enough of it (in a blender) for the recipe.

Can I make this gluten-free?

Yes, you can. You can use a gluten-free yellow cake mix; and just be sure to check your other ingredient labels to make sure they’re all gluten-free.

Does it need to be refrigerated?

Because of the cream cheese in the cake, it does need to be covered and stored in the fridge. It should last at least 3 to 5 days.

cakes, Desserts
American
gooey butter pumpkin cake, how to make pumpkin gooey butter cake, ooey gooey pumpkin cake, pumpkin gooey butter cake, pumpkin gooey butter cake recipe, pumpkin spice gooey butter cake
November 3, 2021
Spooky Graveyard Brownies for Halloween
Make an easy batch of graveyard brownies, perfect for your Halloween party. Use Milano cookies, Oreos, and candy pumpkins to decorate these spooky treats!

You can make the cutest little tombstone brownies with just a little bit of time and a handful of ingredients. They’re so cute and fun to eat too, especially for kids.

The secret to making these brownies quick? Use a brownie mix.

Why This Recipe Works
- They’re so quick and easy to make.
- Brownie mix brownies taste just as good as homemade, especially when they’re chewy.
- You can just use pre-made decorating icing; or make homemade icing, whatever’s easiest for you.
- This is a great opportunity to get your kids in the kitchen and let them help decorate too.
Ingredient Notes

You’ll need just a few things to make Halloween graveyard brownies…
- Brownies – Make sure you pick out a brownie mix that’ll make brownies that are easy to slice and pull out of the pan, nothing too messy or gooey. I recommend using cake-like or chewy brownies (preferably chewy) that won’t be so gooey and will easily pop right out of the pan.
- Decorating Icing – You’ll need black and green. You can usually find it in the baking aisle or the cake decorating aisle at the grocery store. If you choose to go with pre-made, just make sure it has a fine enough tip, or you can attach a tip, to write letters on your “gravestone.” If you don’t want to buy icing, you can make homemade cookie frosting; then just separate the icing into two bowls, and mix it with black and green food coloring. I used Wilton Kelly Green and Black icing colors.
- Oreo Cookies – These will need to be crushed.
- Milano Cookies – They’ll need to be cut or broken in half to make the cookie graves. I like the curvature of Milano Cookies, but you can use other cookies like Oreo cookies, graham crackers, chocolate covered grahams, vanilla wafers, or shortbread cookies.
- Candy pumpkins – Brach’s Mellowcreme Pumpkins are my favorite.
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How to Make Graveyard Brownies

First you’ll need to mix up the brownie mix according to package directions, bake the brownies, and allow them to cool completely. Then slice the brownies into squares or as close to square shaped brownies as you can.
Then to decorate each brownie graveyard, follow these steps:
1. Using either pre-made icing or homemade icing with Wilton Round Tip 5 (or the closest off brand cake tip) and a small pastry bag, add pumpkin vines (or squiggles) to the top of the brownie with green icing.
2. Crumble crushed Oreos on top of the green icing.
3. Break or cut a Milano Cookie in half. Using either pre-made icing or homemade icing with Wilton Round Tip 5 (or the closest off brand cake tip) and a small pastry bag, pipe the letters R.I.P. with black icing.
4. Pipe black icing onto the cut end of the Milano Cookie.
1. Press the “gravestone” into the corner of the brownie; and add a dab of green icing to the bottom of a candy pumpkin, and set it in place on the “grave.”
Just remember that perfection is overrated and have fun with this! While there are a few more steps to this brownie, it’s still really easy to make and a really fun way to spend some quality time with your kids in the kitchen.

Expert Tips and Recipe FAQ’s

What if I don’t have cake tips and pastry bags?
Don’t sweat it! If you want to use homemade icing, you can snip the corner of a sandwich bag, fill the bag with icing, and swirl away. Works like a charm! You can also create a DIY pastry bag using parchment paper or wax paper.

Can I make these ahead of time?
You can definitely make the brownies ahead of time. But I’d wait to decorate them ’til right before your party or event. That way everything looks fresh and crisp. Because of the ingredients used and the way they’re decorated, they can be more difficult to properly store.
More Halloween Desserts:
More easy last minute ideas –>> 20+ Halloween snacks for party – including Halloween brownies, party punch, cookies, no bake desserts, treats on a stick, Halloween cupcakes, and more!
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!
Spooky Graveyard Brownies

Easy graveyard brownies, perfect for your Halloween party. Use Milano cookies, Oreos, and candy pumpkins to decorate these spooky treats!
15 brownies (baked and cooled)
1 1/2 cups green decorating icing
2 cups Oreo cookies (crushed)
6 Milano Cookies
1 1/2 cups black decorating icing
12 mellowcreme candy pumpkins
Slice the brownies into squares.
Using green decorating icing with a round tip, add pumpkin vines (or squiggles) with green icing to the top of each brownie.
Crumble crushed Oreos on top of the green icing.
Break or cut a Milano Cookie in half.
Using black decorating icing with a round tip, pipe the letters R.I.P. with black icing onto the front of the cookie.
Pipe black icing onto the cut end of the Milano Cookie.
Press the "gravestone" into the corner of the brownie.
Add a dab of green icing to the bottom of a candy pumpkin and set it in place on the grave.
And that’s it! They’re ready to serve for a fun Halloween treat!
*I recommend using cake-like or chewy brownies (preferably chewy) that won’t be so gooey and will easily pop right out of the pan.

*If you don’t want to buy icing, you can make homemade cookie frosting; then just separate the icing into two bowls, and mix it with black and green food coloring. Use a pastry bag and round tip to decorate. If you don’t have pastry bags or tips, you can use a sandwich bag instead. Just snip the corner of a sandwich bag, fill the bag with icing, and swirl away. You can also create a DIY pastry bag using parchment paper or wax paper.

Desserts, Halloween
American
brownie graveyard, graveyard brownies, Halloween brownies, Halloween graveyard brownies, how to make graveyard brownies, spooky brownies, tombstone brownies
October 13, 2021
Polyjuice Potion Recipe (Non Alcoholic with 4 Ingredients)
Brew a simple Polyjuice Potion recipe for a transformative experience at your Halloween or Harry Potter party. It’s an easy, fun, non alcoholic, lime sherbet punch your guests will love!

I love orange sherbet punch at Christmas time, but this spooky green sherbet punch is perfect for Halloween festivities.

What Is Polyjuice Potion?

Polyjuice Potion is a drink from the Harry Potter books by J.K. Rowling; it allows the one who drinks it to temporarily take on the likeness of another person of their choosing.

In the books, Polyjuice Potion ingredients include fluxweed, knotgrass, leeches, lacewing flies, boomslang skin, and bicorn horn. The catch is they also need something from the person’s body they wish to become, in order to mix into the brewing of said potion; so something like a hair, nail clippings, or even dandruff.

Harry and his friends used Polyjuice Potion quite a few times in the books (and movies). Two particular instances stick out in my memory…
- In Harry Potter and the Goblet of Fire, Barty Crouch, Jr. uses the potion to turn himself into Mad Eye Moody and thus get close to Harry, with the goal to eventually help bring Voldemort back to power and give Harry up to the Dark Lord.
- In Harry Potter and the Deathly Hallows in one of my favorite instances because it’s somewhat hilarious at first, the Order of the Phoenix uses it to safely move Harry.
- Also in Harry Potter and the Deathly Hallows, Harry, Ron, and Hermione need to sneak into the Ministry of Magic but can’t risk being seen and captured. Polyjuice Potion does the trick.
Fandom has a great wiki all about how Harry and his friends use Polyjuice Potion throughout the series; they even include a detailed list of the ingredients and steps necessary to make the real thing.

Why You’ll Love This Punch

Reasons to love this Polyjuice Potion recipe non alcoholic version include:
- This Harry Potter punch has just 4 basic ingredients, so you can whip it up in no time at all.
- You can dress it up with whatever you like, including spiders, eyeballs, or other creepy crawly creatures.
- I love the frothy effect sherbet gives to a Halloween punch. It really does resemble a witch’s brew, or what I’d imagine a witch’s brew looks like anyway.
- Kids and adults both love it.
Ingredients and Substitutions Notes

Polyjuice Potion ingredients for the non book version are simple…
- Pineapple juice – I just get a 46-ounce can of pineapple juice at the grocery store.
- Cranberry apple juice – I usually just go with generic.
- Lemon-lime soda – I prefer to use Sierra Mist or 7UP. My grandma always used 7UP for her sherbet punch. You can also use ginger ale if you prefer.
- Lime sherbet – This can sometimes be harder to find, though most grocery stores should carry it. A couple tips, especially if you live in an area with Braum’s… Their Fresh Market carries all flavors of sherbet. If you don’t have a Braum’s, I have the best luck finding it at non big box grocery stores. You can also use rainbow sherbet if you can’t find lime sherbet.
- Gummy eyeballs, spiders (non-edible), or any other kind of creepy crawlies – for decoration.
How to Make Polyjuice Potion

If you’re making this punch for a party and want it to be cold, I would chill the juices and the soda beforehand. While the sherbet will help to chill it, chilling the juices beforehand will also help the sherbet not to melt quite so fast.

Before you start to make your punch, be sure to soften the sherbet just a little bit, so it’s not too difficult to scoop.
To make this magical green punch, you’ll need to follow these steps…
1. Add the pineapple juice to a large punch bowl.
2. Stir in the cranberry apple juice.
3. Mix in the lemon lime soda.
4. Then just scoop lime sherbet on top, and serve it immediately.
Your final sherbet punch will have a greenish brownish appearance. It makes the perfect green drinks for kids.

If You Want, You Can Dress It Up

I like to dress up our Polyjuice Potion drink with candy eyeballs.

Some people choose to add green food coloring to their potion; personally, I just don’t want to pump my kids full of food coloring, so I choose not to do that. But make it however you want.

You can add spiders, eyeballs, and any other creepy crawlies you can think of to your cups of Polyjuice Potion. If they are plastic, be sure to wash them; and use caution when serving with small children.

Note: Keep in mind that gummy candies don’t float very well, or at least, the eyeballs don’t. So I just add the candy eyeball on top of a scoop of sherbet. Also, note that small candies can pose a choking hazard, so use caution when serving with small children.

Expert Tips and FAQ’s

Can I make Polyjuice Potion punch ahead of time?
I don’t recommend making sherbet punch ahead of time, mainly because of the sherbet, but also because of the carbonated soda. It’ll lose its fizz, and it just won’t taste as good. Not to mention, the sherbet will melt and just make a green gloppy mess. It would be impossible to store it for any length of time.

How do you store green sherbet punch?
Honestly, you can store the punch part, but not the sherbet in the punch. You’d have to store them separately. However, the punch will lose its fizz, or carbonation, and it won’t be as good. So I don’t recommend storing it; I recommend making it last minute same day and serving right away.

Can I add alcohol to it?
Go for it! If you’re having a party for adult friends and/or family, you can definitely spike the punch. My recommendation would probably be vodka, but it’s totally up to you!

More Harry Potter Recipes for the Perfect Harry Potter Party
- Butterbeer recipe
- Butterbeer pancakes from scratch
- Dreamy butterbeer buttercream frosting
- Get even more ideas in this collection of best Halloween movie night snacks.
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!
Polyjuice Potion Recipe

Brew a fun Polyjuice Potion recipe for your Halloween or Harry Potter party. Easy, non alcoholic, lime sherbet punch your guests will love!
Large Punch Bowl
Ice Cream Scoop
46 ounces pineapple juice
3 cups cranberry apple juice
2 liters lemon lime soda
1/2 gallon lime sherbet
Add the pineapple juice to a large punch bowl.
Stir in the cranberry apple juice.
Mix in the lemon lime soda.
Then just scoop lime sherbet on top, placing scoops of sherbet all over the top of the punch.
Serve immediately. Your Polyjuice Potion will have a greenish brownish appearance, the perfect color for this fun festive drink.
You can decorate it with gummy eyeballs, spiders, or any kind of creepy crawly creatures you wish! Or just serve it up plain and simple.
*I prefer to use 7UP, Sierra Mist, or Sprite.

Before you make the punch…

If you’re making this punch for a party and want it to be cold, go ahead and chill the juices and the soda beforehand. While the sherbet will help to chill it, chilling the liquids beforehand will also help the sherbet not to melt quite so fast and will ensure that your punch is nice and cold. Before you start to make your party punch, be sure to soften the sherbet just a little bit, so it’s not too difficult to scoop.

Can I make it ahead of time?

I don’t recommend making sherbet punch ahead of time, mainly because of the sherbet, but also because of the carbonated soda. It’ll lose its fizz, and it just won’t taste as good. Not to mention, the sherbet will melt and just make a green gloppy mess. It would be impossible to store it for any length of time.

Drinks
American
green sherbet punch, Halloween punch, Harry Potter punch, how to make Polyjuice Potion, lime sherbet punch, Polyjuice Potion, Polyjuice Potion mocktail, polyjuice potion punch, polyjuice potion recipe, sherbet punch
October 11, 2021
Dutch Apple Crumb Pie
Learn how to make an easy Dutch apple crumb pie from scratch. Make it homemade with crumb-topped cinnamon spiced apples, baked in the best pie crust ever!

Apple crumb pie is one dessert I make every fall and Thanksgiving, and I love to enjoy it with a scoop of vanilla ice cream (or cinnamon ice cream).

While apple pie and apple crisp without oats taste good any time of year, there’s something about going to the orchard when the air is just getting crisp outside, picking up a bushel of apples, and making all the apple recipes, including this apple pie with crumb topping.

When it comes to apple pie, I love using the freshest apple I can possibly find. It adds so much more flavor into the pie than the average store-bought apple. Sometimes I also add a pinch of homemade apple pie spice for extra flavor.

One of my favorite things about making apple crumble pie is the fact that you don’t have to add a top crust. While a top crust isn’t necessarily hard, Dutch apple pie topping is easier and quicker.

This pie actually inspired one of my favorite personal-sized desserts with a crumb topping, stuffed pears.

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What is Dutch Apple Pie?

Dutch apple pie is easier than a traditional apple pie because it only involves a single pie crust. Instead of the second crust, the delicious apple pie filling is covered with a streusel topping that crumbles right over the apples.

That streusel topping is made with butter, flour, and sugar.

Why This Recipe Works
- This is definitely my favorite apple pie recipe, not only because it’s easy to make, but also because it’s so delicious. If you’re a beginner pie baker, apple pie with streusel topping is definitely the best apple pie recipe to start with on your pie making journey. You can even make delicious baked cinnamon apples without the crust.
- The combination of the cinnamon apple pie filling with the buttery streusel topping makes a pie that everyone will love.
- The butter, combined with the sugar and brown sugar, give the topping a slightly crispy texture with every single bite.
Ingredient Notes
- Pie Crust – This is the perfect pie crust and my favorite crust to use. I usually make it gluten-free, but you can make it with regular all-purpose flour, as well. It’s a buttery crust that adds loads of flavor to your pie.
- Apples – For any kind of apple crisp, cobbler, crumble, or pie, I love using seconds; seconds are imperfect apples you can often buy cheaper and in bulk at an orchard or farmer’s market. I prefer to use Jonathan apples or Jonagold apples. Jonagolds are a cross between Jonathans and Golden Delicious, and they are so sweet, tart, and crisp. Some more of the best apples to use for pie include Granny Smith apples, Golden Delicious, Pink Lady, Honeycrisp, Braeburn, Cortland, and Northern Spy. According to Bob’s Red Mill, Northern Spy is a rare apple and hard to find; but if you love apple pie, it’s definitely one you may want to hunt down.
- All-Purpose Flour – While I use a gluten-free flour, you can also use a regular all-purpose flour.
- Lemon Juice – I prefer to use my favorite Minute Maid lemon juice, which you can find in the freezer juice section of the grocery store.
How to Make Apple Crumb Pie

There are 3 parts to this wonderful autumn dessert, including the crust, the apple pie filling, and the crumble topping. Let’s start with the crust.

Make the Pie Crust…

If you prefer a traditional roll-out crust, this pie crust is the way to go. If you want to keep it easy, try making this no-roll pie crust or use a store bought pie crust.
Make the Apple Pie Filling…
1. Wash, core, peel, and thinly slice the apples, adding them to a large bowl. An apple peeler makes this process so much easier and quicker too.
2. Melt the butter, and mix it into the prepared apples. Then add the sour cream, sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Mix together well.
3. Take your pie crust out of the fridge, and pour the apple mixture into the pie shell.
Make the Dutch Apple Pie Topping…
1. Add flour, brown sugar, and sugar to a small mixing bowl, and mix together well.
2. Slice cold butter into the dry ingredients.
3. Then mix together with a pastry blender. It will form into a nice crumbly mixture.
4. Top off your pie with the crumble topping, making sure you crumble it all up around the edge, as well.
How to Bake Apple Pie…

Place your pie plate on a baking sheet (a cookie sheet works just fine), and bake at 375° F for about an hour. And as I’ve recommended before, you can use a pie shield to keep your crust from getting too brown around the edges.

Once your Dutch apple crumb pie is done, take it out of the oven, and allow it to cool on a wire rack. Serve it with a scoop of vanilla ice cream or a dollop of homemade whipped cream.

Expert Tips and Recipe FAQ’s

How do you know when a Dutch apple pie is done?
The crust and crumb topping will turn a nice golden brown. The apple pie filling will also be very bubbly, and the apples will soften; you can test them with a fork.

How do I store it?
You can make this pie in advance, but I wouldn’t recommend more than a day ahead of time, unless you’re going to freeze the pie. To store the pie, I recommend covering it well and placing it in the refrigerator. You can warm it up the next day at a low temperature in the oven, or in the microwave.

Can you freeze apple pie?
Yes, you can freeze this deep dish apple crumb pie. Just make sure it’s covered well so it doesn’t get freezer burn. You may also want to make it in a pie dish you don’t plan to use again before you take the pie out of the freezer; or use a disposable aluminum pie plate. When you’re ready to eat it, be sure to allow plenty of time to thaw before serving.

Can I make this pie gluten-free?
You can absolutely make it gluten-free by substituting a good gluten-free flour (<— this one’s my favorite) for the all-purpose flour. And then also make the pie crust with gluten-free flour. Also, be sure to check labels on all of the ingredients, just to be safe, especially the spices you use, because they can be a risk for cross-contamination.

MORE FAMILY FAVORITE PIE RECIPES:
Find more holiday dessert recipes on my list of Favorite Thanksgiving 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!
Dutch Apple Crumb Pie

How to make an easy Dutch apple crumb pie from scratch. Homemade with crumb-topped cinnamon spiced apples, baked in the best pie crust ever!
Johnny apple peeler
Nested Mixing Bowls
Pastry Blender
Glass Pie Plate
Baking Sheet
Pie Shield
Pie Server
1 single pie crust
Apple Pie Filling:
6 cups apples (sliced)
2 tablespoons salted butter
2 tablespoons sour cream
1/4 cup cane sugar
1/4 cup light brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 teaspoons lemon juice
Crumb Topping:
1/2 cup all-purpose flour
1/4 cup light brown sugar
1/4 cup cane sugar
1/4 cup salted butter (sliced cold)
Make a single pie crust and have it ready to go beforehand.
Pre-heat your oven to 375° F.
Apple Pie Filling:
Wash, core, peel, and thinly slice the apples, adding them to a large bowl.
Melt the butter, and mix it into the prepared apples.
Then add the sour cream, sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Mix together well.
Pour the apple pie filling into the pie shell.
Crumb Topping:
Mix together the flour, brown sugar, and sugar.
Then slice cold butter into the dry ingredients, and mix together with a pastry blender. It will form into a nice crumbly mixture.
Top off your pie with the crumble topping, making sure you crumble it all up around the edge, as well.
Place your pie plate on a baking sheet, and bake at 375° F for about 1 hour, possibly a little longer depending on whether or not your crust is done.
Once the pie is done, take it out of the oven, and allow it to cool on a wire rack, 'til you're ready to slice it up and serve it.
*You can make this pie gluten-free by substituting a good gluten-free flour (<— this one’s my favorite) for the all-purpose flour. And then also make the pie crust with gluten-free flour. Also, be sure to check labels on any of the above ingredients, just to be safe, especially the spices you use.

*An easy way to prep the apples is to use an apple peeler. It just makes the process so much quicker and easier.

How do you know when a Dutch apple pie is done?

The crust and crumb topping will turn a nice golden brown. The apple pie filling will also be very bubbly, and the apples will soften; you can test them with a fork.

How do I store apple crumb pie?

You can make this pie in advance, but I wouldn’t recommend more than a day ahead of time, unless you’re going to freeze the pie. To store the pie, I recommend covering it well and placing it in the refrigerator. You can warm it up the next day at a low temperature in the oven, or in the microwave.

Desserts, Pies & Pastries
American
apple crumb pie, apple crumble pie, apple crumble pie filling, apple pie with crumb topping, apple pie with streusel topping, deep dish apple crumb pie, Dutch apple crumb pie, Dutch apple pie recipe, Dutch apple pie topping, how to make apple crumb pie, how to make Dutch apple pie from scratch
October 7, 2021
Easy French Toast Casserole Recipe {with Video}
Make breakfast simple with an easy French toast casserole baked in one pan. You can make it ahead overnight or the same day. Topped with a cinnamon brown sugar topping, it’s the best recipe to make breakfast or brunch for a crowd!

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

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

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

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

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

Why Make This Recipe for Breakfast?

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

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

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

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

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

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

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

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

Expert Tips and Recipe FAQ’s

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

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

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

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

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

More Breakfast and Brunch Recipes for You to Enjoy

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

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

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

Reader Comments and Praise for This Recipe

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

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

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

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

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

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

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

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

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

Store any leftovers in the fridge.

Breakfast & Brunch, main dish
American
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September 16, 2021
Irish Soda Bread Scones with Cinnamon
Bake up a batch of sweet and buttery Irish soda bread scones, filled with cinnamon and raisins. This easy to make recipe uses simple ingredients. It’s perfect for breakfast or brunch.

I love a good cinnamon biscuit recipe, so when I decided to take Irish soda bread and morph it into soda bread scones, I knew they would be delicious.

And they are. While I do add a few more ingredients beyond the traditional, the ingredients are what give these Irish soda scones a rise, a lift, a fluffiness, and a softness that can’t be beat.

What’s the Difference Between Scones and Irish Soda Bread?

The main difference is the shape of each…

Scones are round like biscuits, or wedges; soda bread, on the other hand, is loaf shaped and baked in a loaf pan.

Why I Love This Recipe (And You Will Too)
- This soda scone recipe is chock full of cinnamon flavor (and raisins). While the raisins *could* be optional, I wouldn’t want to make this soda scones recipe without them because they add so much more flavor and a hint of sweetness.
- Give yourself about 20 minutes to mix these up, pop them in the oven, and you’ve got a quick breakfast scone the whole family will love.
- They’re soft, tender, and fluffy, not to mention buttery with just a hint of sweetness.
- They’re perfect for breakfast and brunch, on St. Patrick’s Day (think St. Patrick’s Day scones), or any day of the year.
Ingredients and Substitution Notes:

The right ingredients are the secret to making a good Irish soda bread scones recipe.
- Baking Powder and Baking Soda: Why use both? Because I want just the right amount of lift (and fluffiness) in my scones. Baking soda neutralizes the acid, and baking powder steps in to give the extra rise these scones need. The Kitchn has a wonderful explanation for why use baking soda and baking powder.
- Unsalted Butter: I use unsalted butter because I want a little more control over how salty my scones are.
- Egg: The egg helps to bind the ingredients together. It helps make them more fluffy and gives a richer flavor to the scones.
- Buttermilk: I use this buttermilk mix to make buttermilk. But if you don’t have either buttermilk or a mix, you can make your own with about 1 tablespoon of vinegar for every cup of milk you use. Just let the mixture sit for a few minutes before adding to your scone mixture.
- Raisins: While raisins are totally optional, I highly recommend them. They give a flavor and a hint of sweetness that can’t be beat.
Keep in mind, all of the ingredients and ingredient amounts you’ll need are in the printable recipe card below.

How to Make Irish Soda Bread Scones

Before you get started mixing up your batter, be sure to pre-heat your oven to 400° F, and either grease a baking sheet, or add parchment paper to it. I prefer to use parchment paper because the scones just slide right off of it after baking.

Mix up the Scone Dough…
1. In a large mixing bowl, whisk together the dry ingredients, including the flour, sugar, cinnamon, baking powder, baking soda, and salt.
2. Using a pastry blender (or table knife), cut the cold, sliced butter into the dry ingredients until the mixture has fine crumbles.
3. In a separate measuring cup or bowl, beat the egg and buttermilk together.
4. Mix the egg mixture into the dry ingredients.
5. Then fold the raisins into your batter.
6. Drop the dough, by the spoonful, onto your parchment paper covered baking sheet, and bake.
1. Bake your scones at 400° F for about 30-40 minutes, or ’til your scones turn a nice golden brown.
Serve the scones warm with butter, apple butter, etc.

FAQ:

Why put milk in scones? Can I make them dairy-free?
Buttermilk gives scones a lighter, fluffier texture. While I have not attempted to make these dairy-free, you could try making them with almond milk, rice milk, or coconut milk. You can also substitute a non-dairy butter, though keep in mind this will likely change the texture and density of the finished scone.

Can I make them gluten-free?
Yes, you can; and I have made them gluten-free using a good gluten-free all-purpose flour (my favorite is Authentic Foods Classical Blend). You may need to add a little xanthan gum (per the package), as well, for extra leavening. Of course, be sure to check all ingredient labels to make sure everything is truly gluten-free.

How do I get my scones to rise and be fluffy?
Ingredients play a huge role in rise, as we read above. Baking powder, baking soda, egg, and even the buttermilk all work together to give scones both a rise and a fluffiness. Keep in mind that not adding enough buttermilk and over mixing can cause scones to be harder. Also, placing them so they’re slightly touching on the baking sheet can help with lift while baking; while I don’t do this, it is worth a try.

How should scones be stored?
Make sure they’ve cooled completely; then store them in a covered airtight container.

Can I freeze scones?
You can freeze scones for up to 3 months. While you can freeze them unbaked or baked, it’s better to freeze them unbaked. To do so, place all your scones on a parchment paper covered baking sheet; place the baking sheet in the freezer ’til the scones are good and frozen. Then remove them from the freezer, place the unbaked scones in an airtight container or freezer bag, and put them back in the freezer ’til you’re ready to bake them.

How to Serve Soda Bread Scones

I prefer mine with a little pat of butter. I also sometimes like to sprinkle a little cinnamon sugar on the melted butter, or add a dollop of homemade apple butter.

Either way, they are so delicious!

More Quick Bread Recipes

If you love this soda scones recipe as much as I do, you’ll love these recipes too…
- If you do still want that taste of cinnamon without the raisins, you may enjoy these Bisquick scones with cinnamon in the dough and a crisp cinnamon sugar topping.
- Biscuit cinnamon rolls are my favorite thing to make when I’m craving cinnamon rolls but don’t want to go to all the work and waiting.
- Bisquick cinnamon muffins are quick, easy, and simple to make. Think soft, tender muffins dipped in a cinnamon sugar topping.
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!
Irish Soda Bread Scones

Bake up a batch of sweet and buttery Irish soda bread scones. Easy to make recipe, simple ingredients, perfect for breakfast or brunch.
Handled Mixing Bowls
Whisk
Pastry Blender
Baking Sheet
Parchment Paper
4 cups unbleached all-purpose flour
3 tablespoons sugar
1 tablespoon ground cinnamon
1 tablespoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter (cold)
1 large egg
2 cups buttermilk*
1 cup raisins
Pre-heat your oven to 400° F, and either grease a baking sheet or add parchment paper to it.
In a large mixing bowl, whisk together the dry ingredients, including the flour, sugar, cinnamon, baking powder, baking soda, and salt.
Using a pastry blender (or table knife), cut the cold, sliced butter into the dry ingredients until the mixture has fine crumbles.
In a separate measuring cup or bowl, beat the egg and buttermilk together..
Mix the egg mixture into the dry ingredients.
Then fold the raisins into your batter.
Drop the dough, by the spoonful, onto your parchment paper covered baking sheet, and bake at 400° F for about 30-40 minutes, or 'til your scones turn a nice golden brown.
Serve the scones warm with butter, apple butter, etc.
*I use this buttermilk mix to make buttermilk. But if you don’t have either buttermilk or a mix, you can make your own with about 1 tablespoon of vinegar for every cup of milk you use. Just let the mixture sit for a few minutes before adding to your scone mixture.

Can I make them gluten-free?

Yes, you can; and I have made them gluten-free using a good gluten-free all-purpose flour (my favorite is Authentic Foods Classical Blend). You may need to add a little xanthan gum (per the package), as well, for extra leavening. Of course, be sure to check all ingredient labels to make sure everything is truly gluten-free.

How should Irish soda bread scones be stored?

Make sure they’ve cooled completely; then store them in a covered airtight container.

Can I freeze these scones?

You can freeze scones for up to 3 months. While you can freeze them unbaked or baked, it’s better to freeze them unbaked. To do so, place all your scones on a parchment paper covered baking sheet; place the baking sheet in the freezer ’til the scones are good and frozen. Then remove them from the freezer, place the unbaked scones in an airtight container or freezer bag, and put them back in the freezer ’til you’re ready to bake them.

Breads & Muffins
Irish
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February 16, 2021
Mom’s Cut Out Sugar Cookie Recipe
How to make the best cut out sugar cookie recipe. My mom’s recipe for crisp, soft sugar cookies you can decorate with icing and sprinkles.

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

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

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

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

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

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

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

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

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

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

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

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

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

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

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

Cookie Sheet – for baking the cookies.

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

HOW TO MAKE THIS CUT OUT SUGAR COOKIE RECIPE

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

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

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

HOW TO ROLL SUGAR COOKIE DOUGH AND CUT OUT SHAPES

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

WAYS TO DECORATE CUTOUT SUGAR COOKIES

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

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

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

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

WHY ARE MY SUGAR COOKIES HARD?

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

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

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

HOW TO PREVENT CUT OUT COOKIES FROM SPREADING

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

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

CAN YOU FREEZE BAKED OR DECORATED COOKIES?

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

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

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

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

GET THE PRINTABLE RECIPE

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

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Cut Out Sugar Cookie Recipe

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

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

WAYS TO DECORATE CUTOUT SUGAR COOKIES

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

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

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

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

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

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

HOW TO STORE DECORATED SUGAR COOKIES

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

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

HOW TO PREVENT CUT OUT COOKIES FROM SPREADING

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

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

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

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

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

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

CAN YOU FREEZE SUGAR COOKIE DOUGH?

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

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

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

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

CAN YOU FREEZE BAKED OR DECORATED COOKIES?

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

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

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

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

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

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

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

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

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

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

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Mixing Bowl

Baking Sheet with Wax Paper

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

Toothpicks or Candy Dipping Tools

Airtight Storage Container or Festive Christmas Tin

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

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

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

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

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

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

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

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

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

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

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

CAN YOU FREEZE PEANUT BUTTER BALLS WITH RICE KRISPIES?

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

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

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

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

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

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

GET THE PRINTABLE RECIPE

If you love these peanut butter rice crispy balls as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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Rice Krispie Peanut Butter Balls

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

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

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

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

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

Use a fondue pot and make it a family affair.

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

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

CAN YOU FREEZE PEANUT BUTTER BALLS WITH RICE KRISPIES?

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

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

2 IMPORTANT TIPS THAT WILL HELP

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

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

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

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

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

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

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

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

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

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

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

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

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

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

WHY COOK SWEET POTATOES IN THE INSTANT POT?

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

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

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

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

HOW TO COOK INSTANT POT SWEET POTATOES

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

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

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

HOW TO STORE AND REHEAT STEAMED SWEET POTATOES

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

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

HOW TO SERVE BAKED SWEET POTATOES

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

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

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

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

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

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

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

WAYS TO USE PRESSURE COOKER SWEET POTATOES

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

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

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

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

GET THE PRINTABLE RECIPE

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

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Perfect Instant Pot Sweet Potatoes the Easy Way

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

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

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

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

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

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

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

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

HOW TO TELL IF YOUR SWEET POTATOES ARE DONE

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

HOW TO STORE AND REHEAT STEAMED SWEET POTATOES

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

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

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

Yes, you can use sweet potatoes in the Instant Pot to make sweet potato purée. Follow this recipe all the way to the end, at which point you will simply peel and mash the potatoes into a smooth, creamy purée. This can also be more easily done in a blender.
Instant Pot Recipes
American
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November 3, 2020
Creamy Cheesy CrockPot Corn Casserole
Throw together CrockPot corn casserole with cream cheese and Jiffy mix. Easy side dish recipe for a crowd. Make ahead for Thanksgiving and Easter.

Every Thanksgiving (and sometimes Easter too), I make my family’s favorite Jiffy corn casserole. It’s one of our favorite holiday side dish recipes.

Last Thanksgiving I was away from home and didn’t have an oven; however, I did have a slow cooker. So I decided to take my recipe and make it into a slow cooker corn casserole.

You talk about delicious. I love this CrockPot cheesy corn casserole even more than the traditional oven baked casserole, if that’s possible.

What I love even more about this slow cooker rendition is that I literally throw everything in the slow cooker, give it all a good stir, set it to cook, and walk away. It’s perfect for the morning before a big holiday dinner. It also goes great at a potluck, served up with a good CrockPot pork roast or CrockPot whole chicken and alongside my family’s favorite green bean casserole!

Plus you can keep this Jiffy CrockPot corn casserole warm while waiting for dinner to be served. It’s a win win!

Now if you’re like me and love a little Tex-Mex, you can change it up and make a Mexican corn casserole too.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

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

IS CROCKPOT CORN CASSEROLE THE SAME AS CROCK POT CORN PUDDING?

Yes, it’s the same as Crock Pot corn pudding. Just like corn pudding, you are basically mixing a bunch of ingredients together all at once to make a creamy side dish.

On the other hand, this is far different from corn bread. Corn bread is stable, and you can eat it with your hands; creamy corn casserole is spooned onto your plate.

INGREDIENTS YOU’LL NEED:
- Cream cheese
- Heavy whipping cream
- Salted butter
- Sugar
- Sour cream
- Frozen corn
- Corn muffin mix – I prefer to use either Jiffy mix or Aldi’s gluten-free cornbread mix.
- Salt and pepper
- Green onions
- Extra sharp cheddar cheese
- Colby Jack cheese
Keep in mind, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Slow Cooker – I use my 7-quart slow cooker.

Cutting Board and Knife – for chopping the green onions.

Cheese Grater

HOW TO MAKE SLOW COOKER CORN CASSEROLE

Before you get started making corn casserole in the slow cooker, be sure to chop the green onions. You’ll also need to grease the slow cooker with cooking spray to help prevent sticking and scorching.
1. Add the cream cheese, heavy whipping cream, salted butter, sugar, sour cream, thawed frozen corn, corn muffin mix, salt, black pepper, and green onions to the slow cooker.
1. Combine everything together with a good stir.
HOW LONG TO COOK CROCKPOT CORN CASSEROLE WITH CREAM CHEESE
1. Cover and cook on high for 2 to 3 hours, or on low for 4 to 5 hours.
2. Then sprinkle the grated cheese on top of the cooked casserole, and stir into the casserole ’til it’s melted.
And that’s it. Your slow cooker corn pudding is done and ready to serve!

CAN I MAKE CORN CASSEROLE AHEAD OF TIME?

Absolutely! Jiffy CrockPot corn casserole is a great make-ahead recipe; in fact, it’s a great recipe to dump into the slow cooker later in the morning, allowing it to cook for the rest of the day until dinner.

One way to make this recipe even farther ahead of time is to mix everything together except the cheese, waiting to add the cheese until you’re ready to cook. Store the mixture in an airtight container up to 2 days in your refrigerator before cooking.

You can also mix it up and cook it all at once as the recipe states, later storing the leftovers in an airtight container in the refrigerator for up to 2-3 days. To reheat your casserole, bake it in the oven at 300°F for 10-20 minutes, or until warmed throughout.

The latter storage method will result in a slightly drier, less creamy texture. That being said, it is still delicious.

HOW TO FREEZE CORN CASSEROLE

CrockPot corn casserole with cream cheese can freeze just fine; in fact, it’ll store up to 3 months in the freezer. Just be sure to store it in an airtight container to prevent freezer burn.

Although this casserole will be delicious whether or not you freeze it, freezing it will somewhat alter the flavor and texture. After thawing, it may not be quite as rich, and it will be less creamy. This is where you’ll have to make your own judgment based on your schedule and preferences.

CORN CASSEROLE SUBSTITUTIONS YOU CAN MAKE
- You can make this recipe gluten-free by using a gluten-free corn bread mix; I prefer to use Aldi’s gluten-free mix because it tastes very similar to Jiffy and makes a delicious corn casserole. You can also make your own Gluten-Free Jiffy-Style Corn Muffin Mix. Of course, if you are trying to make the casserole gluten-free, be sure to check labels on all your ingredients to ensure they’re truly gluten-free.
- Sprinkle corn bread over the top for a crunchier texture.
- Use creamed corn. This will add more moisture to the casserole, so be sure to cut down on the heavy whipping cream accordingly.
- Adapt the liquid to your preference. Some people prefer to use whole milk instead of heavy whipping cream for an even creamier but less rich result, and some people just use half and half for the best of both worlds!
- Add more cheese. Other cheeses that might pair well with this casserole include parmesan, mozzarella, asiago, Monterey jack, and even pepper Jack.
- Add some jalapeños for an extra kick, or chopped bell peppers for added texture and flavor.
- Diced ham and bacon pair delightfully well with this recipe.
MORE CORN RECIPES:

Here are a few more corn recipes you may enjoy:
GET THE PRINTABLE RECIPE

If you love Crock Pot corn casserole as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

CRAVING MORE DELICIOUS RECIPES? Subscribe to my newsletter, and follow along on Pinterest, Facebook, YouTube, and Instagram for all the latest updates!
Creamy Cheesy CrockPot Corn Casserole

Throw together CrockPot corn casserole with cream cheese and Jiffy mix. Easy side dish recipe for a crowd. Make ahead for Thanksgiving and Easter.
Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 12 Total, 6 Count (Pack of 2)
Taste of Home Casseroles, Slow Cooker & Soups: 515 Hot & Hearty Dishes Your Family Will Love
BLACK+DECKER Slow Cooker, 7 quart, Teal Wave
Professional Box Grater, Stainless Steel with 4 Sides, XL Size, Black
Jiffy Corn Muffin Mix, 8.5 oz (Pack of 2)
Slow Cooker Travel Bag with Easy to Clean Lining, Insulated Carrier with Zippered Accessory Pocket, Carry Case Compatible with Crock Pot 6-8 Quart
8 ounces cream cheese (cubed)
1 cup heavy whipping cream
4 tablespoons salted butter (cubed)
1 teaspoon sugar
1 tablespoon sour cream
32 ounces frozen corn (thawed)
1/2 box (4.25 ounces corn muffin mix*)
1 teaspoon salt
1/2 teaspoon ground black pepper
3 green onions (chopped)
1/2 cup extra sharp cheddar cheese (grated)
1/2 cup Colby Jack cheese (grated)
Optional Ingredient: 6 slices bacon (cooked and crumbled)
Before you get started, be sure to chop the green onions. You’ll also need to grease the slow cooker with cooking spray to help prevent sticking and scorching.
Add the cream cheese, heavy whipping cream, salted butter, sugar, sour cream, thawed frozen corn, corn muffin mix, salt, black pepper, and green onions to the slow cooker. You can also add the bacon, if desired.
Combine everything together with a good stir.
Cover and cook on high for 2 to 3 hours, or on low for 4 to 5 hours.
Then sprinkle the grated cheese on top of the cooked casserole, and stir into the casserole ’til it’s melted.
And that’s it. It’s done and ready to serve!
*You can make this recipe gluten-free by using a gluten-free corn bread mix. I prefer to use Aldi’s gluten-free mix because it tastes very similar to Jiffy and makes a delicious corn casserole. Of course, if you are trying to make the casserole gluten-free, be sure to check labels on all your ingredients to ensure they’re truly gluten-free.

CAN I MAKE CROCKPOT CHEESY CORN CASSEROLE AHEAD OF TIME?

Absolutely! Jiffy CrockPot corn casserole is a great make-ahead recipe; in fact, it’s a great recipe to dump into the slow cooker later in the morning, allowing it to cook for the rest of the day until dinner.

One way to make this recipe even farther ahead of time is to mix everything together except the cheese, waiting to add the cheese until you’re ready to cook. Store the mixture in an airtight container up to 2 days in your refrigerator before cooking.

You can also mix it up and cook it all at once as the recipe states, later storing the leftovers in an airtight container in the refrigerator up to 2-3 days. To reheat your casserole, bake it in the oven at 300°F for 10-20 minutes, or until warmed throughout.

The latter storage method will result in a slightly drier, less creamy texture. That being said, it is still delicious.

HOW TO FREEZE CORN CASSEROLE

CrockPot corn casserole with cream cheese can freeze just fine; in fact, it’ll store up to 3 months in the freezer. Just be sure to store it in an airtight container to prevent freezer burn.

Although this casserole will be delicious whether or not you freeze it, freezing it will somewhat alter the flavor and texture. After thawing, it may not be quite as rich, and it will be less creamy. This is where you’ll have to make your own judgment based on your schedule and preferences.

Side Dish
American
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October 28, 2020