Deliciously Easy Recipes
Easy recipe to recreate the famous Costco pumpkin pie with its perfect creamy texture, ultra-rich filling, and fall-themed spices and pumpkin flavors. Your favorite taste made at home.
Costco is known for its huge delicious pumpkin pies that fly off the shelf.
View postPumpkin French Toast is a great recipe for using leftover pumpkin puree. It’s a delicious, easy breakfast that can be made ahead of time, enjoyed all week, and is perfect for fall.
This dish is perfect for Thanksgiving and any other holiday breakfast. It has all the warm flavors of pumpkin pie in a french toast form. Plus, you can make it the day before so it’s an easy breakfast on the morning of your big day.
In this recipe, I use brioche bread that is dense, but still fluffy with a slight chew to it. The egg batter is flavored with pumpkin puree and spices and then doused in maple syrup to keep it moist. This Pumpkin French Toast tastes just like fall!
French toast is an eggy, bread-based recipe that is often eaten at breakfast or brunch. To make the french toast, the slices of bread are dipped in a beaten egg mixture and then fried in a skillet until golden brown.
Pumpkin French Toast is essentially traditional French toast but with pumpkin pie spice and pumpkin puree added to the eggs. It is positively delicious – we can’t get enough.
This is really important when making pumpkin recipes. Pay close attention to the recipe & see if it calls for one or the other.
This recipe calls for pumpkin puree, which is just pumpkin that is cooked & pureed. Pumpkin pie filling is the puree mixed with sweeteners & spices – which isn’t what is usually called for when it comes to most recipes that use pumpkin.
They are not usually interchangeable because it will change the flavor & possibly the consistency of the recipe you are making.
Brioche bread is originally from France and is known for its high egg and butter content and a rich and tender crumb. This gives it a light and fluffy texture and a dark and flaky crust.
There are many factors that make brioche sweet. The butter is a major one. Butter has a high-calorie content and it melts in the oven, releasing flavors from the other ingredients as it bakes and leaving behind pockets of flavor in the dough.
It’s important to use unsalted butter because its natural flavor provides a delicate complexity to the overall flavor of brioche dough. Adding salt would make the dough taste salty and would counteract with other flavors that you’re adding to it like vanilla, brown sugar, honey, or sour cream.
If you can’t find brioche bread, you can use the egg mixture using regular sandwich bread. You can even cut a loaf of french bread instead. It just won’t be quite the same as the brioche, which is the most like restaurant-style.
Brioche is a pastry that is made from dough with butter, eggs, and sugar. This pastry is often flaky on the outside and soft on the inside. The brioche dough has a rich history in France but it was also brought to America by French immigrants.
There are many variations of this pastry including plain, wheat flour versions and chocolate-covered varieties.
Cook over medium heat – the key to this is to have the heat hot enough to get that nice outer crust on the toast without scorching or burning it. Keep the heat at medium and flip once browned.
Using full-fat milk – whole milk or even heavy cream really helps to get the egg mixture ultra-creamy.
If you reduce the fat in the dairy added, the mixture will be heavier on the egg and often you will get pockets where there are too much egg and others where you don’t get any. Full-fat dairy keeps things well blended.
Only add 1-2 slices at a time to the skillet – don’t over-crowd the skillet. Unless you are working on a griddle, you want enough room to flip with ease, so keeping the cooking to 1-2 slices at a time is perfect.
Don’t oversoak the bread. This is key! Just lay the bread in the wash, flip quickly and then transfer to the skillet. Don’t set another slice in the mix to soak while you are cooking the other slices. This will result in a wet, sloppy mess.
Cinnamon Roll French Toast Bake
DON’T MISS THESE HOLIDAY E-BOOKS!
This french toast recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have most of these items on hand OR maybe you have never made french toast before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe.
If you love this Easy Pumpkin French Toast recipe, you’re going to love these other breakfast ideas too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Pumpkin French Toast as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
These Sweet Thai Chili Wings were inspired by a dish I usually order when I’m enjoying a night out. They combine the best flavors of sweet chili sauce and wings and are cooked in the air fryer, making them perfect for sharing with friends and family.
We sure love snack foods and appetizers in our house. So it is no surprise that we like to make chicken wings quite often.
For years this took a lot of time and made a huge mess. But now with the help of the air fryer, we can whip up wings just about as often as the craving strikes.
Now- the typical sauce to add to wings would be BBQ sauce. But we like to change it up. I was really craving sweet chili sauce – so what better than to add it to the wings for a scrumptious snack.
I could eat my weight in these – they are SO GOOD! Plus they are so quick when air frying and clean up is super fast too. You just can’t beat that.
While air fryers are relatively new to the market, the technology isn’t really a new concept. They basically work like tiny convection ovens that you can use on your countertop.
Similar to a convection oven, it circulates the hot air within the cooking area using a high-powered fan. This helps evenly distribute the heat around the food which not only creates more evenly cooked food but also reduced cooking times.
By circulating the hot air, which contains the fine oil droplets from adding a light mist layer before cooking, and allows you to remove the need for submerging our foods in heavy oils to create the deliciously crunchy foods we all love.
It’s no secret that fried foods are more fattening – but did you know that there are 9 calories in every gram of fat? With air frying, we can reduce the fat by removing most of the oils usually needed to create crunchy foods. This helps to drastically reduce fat intake and calories.
I love being able to cook with my air fryer and eliminate the need for large baking sheets and lots of pots and pans. Most of my air fryer recipes can be made with just a mixing bowl or two or a small saucepan in addition to my air fryer.
Someone said to me once, “why make this in the air fryer if you can do it the conventional way in the same amount of time?” Well, air frying helps eliminate the need for a conventional oven.
Not only can you keep your home cooler in the summer by not using the oven, but you are saving money with reduced energy consumption costs as well.
I don’t know about you, but if I can avoid turning on the oven and having to wait 20 minutes for it to preheat, I’m happy about that. Most air fryer recipes either don’t require that you preheat the fryer – or the preheat time is 5 minutes or less. That is a huge time saver over using the oven.
I love that the air fryer is compact and easy to take along on trips. We pack ours in our RV and find that air fryer cooking while camping is so much easier than trying to deep fry foods on a small RV stove or camping burner.
All of my recipes were created with an air fryer that had only a temperature & timer setting – since not all air fryers have all the additional settings.
You can use the bake setting when making recipes that you would traditionally bake – but if possible, please just set the temperature & time for this recipe.
Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.
You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.
To reheat chicken wings, you should place them back into the air fryer. Cook at 350 for several minutes or until hot again! This will ensure that they remain crisp and do not get soggy like they would in the microwave.
Sweet Thai Chili Wings is a style of chicken wings that consists of the wing and drumettes, but with a different sauce. It is a sweet and spicy sauce that includes ingredients like honey, soy sauce, and sesame seeds. The sauce is also enhanced with garlic, ginger, and finished off with a touch of cayenne pepper.
Sweet Thai Chili Wings has a pronounced sweetness to it, but also includes a slight heat to make the flavor more complex. It is typically served with some grilled pineapple and a dipping sauce that usually has an Asian flair.
Thai sauce is a condiment made from fish sauce, lime juice, sugar, and chilies.
We love wings in this house – so that means we have quite a few recipes. Here are a few that I have shared here that you might want to try.
We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.
But the more I used the air fryer I realized I really wanted a digital screen. It wasn’t any more expensive, in fact- our XL air fryer from GoWISE was less expensive than the Phillips and I love its ease & extra functions.
Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.
But I when I started working on my second air fryer book, I wanted to change things up. I picked up this LARGE air fryer that has been wonderful. It has Touch Screen Presets plus it is XL Family Size, which is great!
If you love this recipe – You might also love my air frying cookbook too!
The Essential Air Fryer Cookbook for Two also makes everything fast and easy. Most recipes take 30 minutes or less and they’re designed with simple prep and minimal clean-up in mind. Nutritional information, serving size descriptions, and recipes for vegetarians, vegans, and gluten-free are also included. There’s so much to savor.
The Essential Air Fryer Cookbook for Two
Perfectly Portioned Recipes for Healthier Fried Favorites
If you love this Easy Sweet Thai Chili Wings recipe, you’re going to love these other snacks too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Sweet Thai Chili wings as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Pumpkin Spice Cookies are one of the most popular desserts for fall. These are a no-chill cookie recipe, quick to make & packed with pumpkin spice chips & white chocolate chips too. SO GOOD!
I love pumpkin spice cookies. They are one of my favorite desserts to enjoy during the fall. They are just so delicious and comforting that it brings me joy.
This is one of my favorite recipes because they are so easy to make with NO CHILLING – which means no waiting. These cookies also smell really good when they are baking, which is another reason that I enjoy them so much!
View postThis is the best Rice Krispie Treats recipe to make with the kids. They’re a childhood favorite, fun to make, and even more fun to eat!
Rice Krispie Treats have been around for decades. They are a favorite for millions and for good reason! They are not only super delicious with that crisp crunch of the rice cereal paired with the buttery melted marshmallow chewiness – but crazy easy to make too.
I love that they only require a handful of ingredients and I don’t even have to use the stovetop, let alone bake anything to enjoy these super fun treats. Check out how easy it is to make these in the microwave! This is truly the most delicious rice krispie treat recipe EVER!
**Be sure to check out our July 4th Patriotic Rice Krispie Treats and our cute Candy Corn Rice Krispie Treats too!
Now I know that there are literally thousands of versions of this classic treat floating around out there. But the key here is the butter to marshmallow to cereal ratio. You have to get it just right so they are super soft and chewy like the ones that come prepackaged from the cereal company.
So, what I’m saying is that not all of those recipes are created equal. I can definitely say I have tried dozens and each time I made a tweak here and there to make it better – until I created this version that is over the top amazing. It’s quick, easy and oh so addictingly delicious.
These treats are best at room temperature. So I like to keep them in the pan that I press them into and them just pop the airtight lid on them.
If you use a metal baking pan – just a bit of foil or press-n-seal on the top works just fine. But I like this baking dish with the lid for ease. You can also wrap each bar individually in plastic wrap to keep as much air out as possible.
While I’m not a fan of freezing treats in general, I have plenty of friends that swear that these will do just fine in the freezer.
I recommend wrapping each bar individually in plastic wrap. Then place them all in an airtight container and freeze for up to 6 weeks. Let sit at room temperature to thaw before serving again.
You bet – if you want to change it up a bit you can leave out the salt and add vanilla in it’s place. That is always delicious.
You can fold in some M&M’s or chocolate chips – just keep in mind that the warmth of the melted marshmallow will melt the chocolate just a bit – so you want to do it closer to when these are ready to transfer to the pan so the mixture isn’t quite as warm.
Yes – you can make this recipe with any size of marshmallows – just be sure to check this marshmallow conversion table below to make sure you are keeping that ratio just perfect when making these bars.
For the best possible results – follow these tips so you can make THE BEST KRISPIE TREATS EVER!
When you make these krispie treats there are a few things to keep in mind when it is time to cut them. Here are some tips I have learned throughout the years.
You bet – if you only need a couple of the best right krispie treats – you can definitely cut this recipe in half. Super easy and then you aren’t committed to eating the whole pan.
Not at all judging – I would do it if I had them here right now. Not at all sorry. This really is the best rice krispie treats recipe!
If you love this Easy Rice Krispie Treats recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for the best rice krispie treats as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Enjoy the comforting flavors of Apple and Cinnamon Cake! This spiced dessert is perfect for cozy gatherings, with tender apples and a hint of cinnamon in every bite.
This moist and flavorful cake combines the sweetness and tartness of apples with the warmth of cinnamon, making it a perfect treat for any occasion. Its comforting aroma and tender texture will make it a favorite in your household this fall and winter.
Apples and cinnamon are a perfect Fall flavor combination for a good cake.
View postBreak out the slow cooker because this easy and flavorful Crockpot Chicken Enchilada Casserole is a MUST-MAKE. Makes for a cozy dinner.
Let me whisk you away to the heart of Mexican cuisine without leaving your kitchen. Well, American Mexican cuisine anyway!
Imagine tender chicken drenched in rich enchilada sauce, combined with the mild heat of chilies and layers of tortillas, all melting into cheesy goodness. Sound familiar? I’m talking about the amazing Crockpot Chicken Enchilada Casserole.
View postSmoked Pork Loin is a great way to up your BBQ game and impress your guests. Wrap it in bacon and it’s an absolute grilling masterpiece!
You should know something about me. I love smoked meat. It’s something that people have taken to an art form these days, but it can also be easily done in your own kitchen! Imagine biting into a juicy slice of pork loin that’s bursting with flavors of honey, Dijon mustard, and brown sugar.
Now, imagine a crusty outer layer, thanks to delicious bacon wrapping, that holds in all the juicy goodness. All this amazing flavor is blended with a wonderful smokiness that makes your mouth water.
View postThis healthy, flavorful Chicken and Wild Rice Soup is full of tender, juicy chicken and hearty wild rice. It’s an easy slow cooker recipe that makes a satisfying meal whether you’re sick or just need something warm on a cold day. (recipes for stovetop and Instant Pot too)
If you follow me on Instagram, then you know that the weather here in northern Idaho is getting a bit cooler. I’m so sad to see summer go but fall here is quite beautiful too.
But with the cooler temps, it means I am in full comfort food mode around here. I haven’t made anything in the slow cooker for a long time and I really needed to just let something simmer all day with the way the schedule has been. So I made this Chicken and Wild Rice Soup that was perfect to curl up with next to the woodstove.
What I love about this recipe is that I can alter the cooking method depending on the time available. If I know we are just going to be hunkering down because of the snow – I can make this on the stovetop or even better – on the woodstove if we lose power.
But I love that I can toss it all into the slow cooker and let it do its thing – almost effortlessly. If I forget to thaw the chicken – I can use the Instant Pot instead – which is a really nice option too. I know you’ll love this as much as we do.
Yes – you can make this soup gluten-free. Fortunately, wild rice is naturally gluten-free – so that sure makes it so much easier, right?! But please be sure to find a broth that is gluten-free as well.
That is what I love about this recipe – it is so versatile. Yes – you can make this soup using leftover shredded or diced chicken. We also often toss in our Thanksgiving leftovers and make this in a turkey version. Both are absolutely delicious.
Now – you would think that you would reduce the amount of time this needs to cook when doing this – because the chicken or turkey is already cooked. But this is not the case.
For this soup – the cooking time is based on how long it will take for the rice to soften – which is longer than the chicken takes to cook. So keep the cooking time the same and you are good to go.
You bet – it is so easy to make the soup a little thicker if you happen to like it to be more of a chowder consistency. Just add 1 tablespoon of water with 1 tablespoon of cornstarch to a small bowl and whisk to combine.
Once you have a nice, smooth slurry, pour it into the soup and give it a stir. Let the soup sit for about 5 minutes and the heat will help that slurry coagulate the soup into a nice, thick, and hearty dinner.
This soup goes great with so many sides – but here are a few of the recipes that we serve most frequently with it.
Normally I’m all for freezing soups for later because you never know when you’ll need a quick dinner. But because this soup has dairy mixed in it doesn’t freeze well. The dairy tends to separate and isn’t great when reheated.
The key when reheating creamy soup is to only reheat the portion that you plan on using at that time. This way you aren’t reheating portions of the soup over and over again. We like to portion out individual servings and microwave for several minutes until each bowl-full is hot.
OR – to save time we will ladle out what we would normally serve ourselves – only we each ladle it into one large pot. That way all the portions are in there but we can reheat it over medium heat on the stovetop all at the same time. Then we just ladle it out into our individual bowls once it is ready.
We actually have several slow cookers that we have acquired over the years from doing this job. I have a smaller one that is great for half recipes.
But the one I use the most is this standard, no-frills slow cooker that is perfect for this particular recipe.
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.
If you love this Easy Chicken and Wild Rice Soup recipe, you’re going to love these other soup recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Chicken and Wild Rice Soup as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
This Pumpkin Waffles Recipe is made with pumpkin puree PLUS a secret ingredient in the batter to create a sweet, fall-inspired breakfast!
Are you ready for pumpkin flavors? It sure is a favorite and for good reason. Not only is it delicious, but pumpkin is packed full of nutrients too.
This time of year we love to add pumpkin to as many recipes as we can, like in this pumpkin waffles recipe. We love that it gives that classic fall flavor but it adds a warmth and richness we seem to miss the rest of the year.
View postHomemade whipped cream is a treat for the senses! You’ll love our Stabilized Whipped Cream recipe. It is even better than your favorite whipped topping because it is only 4-ingredients and contains no added oils or preservatives! PLUS – instructions for how to make it Keto-friendly / low-carb.
We’ve all been there. You’re about to enjoy a delicious piece of cake when you realize that the whipped cream on top is starting to melt and go downhill fast.
In fact, it’s so unstable that every time you take a bite, whipped cream goes everywhere. So what can you do to prevent this from happening? Try making stabilized whipped cream!
It’s simple to make and will keep your whipped cream looking great for days. Plus, it tastes delicious too! Give it a try today!
Do you love whipped cream but hate the way it always melts and becomes a mess? How about the stuff in the tub that is loaded with oils and preservatives? No thank you.
Well, have I got a solution for you! This stabilized whipped cream recipe is so much better than the store-bought stuff. It stays whipped for days, no matter how hot it gets. So go ahead and top your next dessert with some of this deliciousness – you won’t be disappointed.
There are a few reasons to use stabilized whipped cream instead of regular whipped cream. First, it will hold its shape for longer, making it ideal for decorating cakes or cupcakes.
It also has a more consistent texture, so it’s perfect for piping. Finally, stabilized whipped cream is less likely to deflate or “weep” (release liquid), so your desserts will look beautiful for longer.
A lot of people like to use this in place of the stuff in the tub from the store because it doesn’t contain the added oils and preservatives.
I personally like it because I can control the carb count by adding my favorite artificial sweetener (see link below) instead of the “sugar-free” versions available at the store which contain sweeteners that will still spike your blood sugar.
This homemade whipped topping will last for up to 3 days. You might be able to get a little longer out of it depending on how long you keep it chilled. Obviously, the longer it is refrigerated, the longer it will last.
If you have it outside, at room temperature or outdoor temperature – you can expect it to last a few hours to maybe a day depending on the conditions.
The process of stabilizing whipped cream doesn’t alter the flavor, so it will taste the same as regular whipped cream.
Yes, you can frost a cake with whipped cream! If you’re using stabilized whipped cream, it will hold its shape nicely and won’t melt as quickly as regular whipped cream. Keep in mind that whipped cream is a lighter frosting, so it might not be as sturdy as some other options (like buttercream).
When you’re ready to frost your cake, simply spread or pipe the whipped cream on top. If you want to get really fancy, you can decorate it with some fresh fruit or chocolate shavings.
Yes, this recipe can be made in advance. Simply store the stabilized whipped cream in an airtight container in the fridge for up to 3 days. When you’re ready to use it, give it a good stir (it may have deflated slightly) and re-whip if needed it until it’s fluffy again.
You can make this recipe using gelatin instead of cream cheese. To do so –
Make sure the whipping cream is COLD – not frozen, but very cold. It will not whip to stiff peaks unless it is cold.
Chilling the bowl that you will be whipping the cream in can help to make sure it reaches the desired consistency. I like to clear out a space in the freezer for the bowl ahead of time. Then I have that same space available for whatever cake or dessert I’m working on later.
Yes – you can tint this as you would frosting. Be sure to use gel food coloring so it doesn’t dilute the consistency AND add the color during the beginning of the whipping process. This will ensure that the food coloring doesn’t alter the end result.
Yes, that CAN work as long as the ingredients and utensils are very well chilled. If you can chill the bowl over a bowl of ice to keep it super cold while you are beating it- that will work best.
To make keto-friendly/ low-carb – replace the confectioner’s sugar with a confectioner’s sweetener. I like PureCane Confectioner’s Sweetener.
To use instant pudding mix to make stabilized whipped cream you will need
Begin by whipping the cream until it reaches the soft peak stage.
Then add in the vanilla pudding, sugar, and vanilla extract. Continue whipping your cream until you have firm peaks but be sure to not over-mix.
You can use cornstarch as you would vanilla pudding. Just note – it will leave a grittier texture as it doesn’t dissolve quite the same in the mixture.
You will use the same method as with the pudding or corn starch – however, you will only use 1/4 teaspoon instead of the tablespoon portion you would use in the other varieties.
You will use the same method as with the pudding or corn starch – however, you will only use 2 teaspoons of the powdered milk instead of the tablespoon portion you would use in the pudding version.
This copycat cool whip recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade whipped cream before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy Stabilized Whipped Cream recipe, you’ll want to try these recipes using this Stabilized Whipped Cream. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Stabilized Whipped Cream as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Chicken Caesar Sandwich features tender grilled chicken, crisp romaine, and creamy Caesar dressing, on toasted bread. DELISH!
Get ready to fall in love with this Chicken Caesar Sandwich! It’s the crunch of a Caesar salad but wrapped up in a sandwich.
Caesar salad has always been one of my favorites and this sandwich just does it for me. Imagine juicy, seasoned chicken paired with crisp romaine lettuce, tangy Caesar dressing, and grated Parmesan cheese, all nestled between slices of toasted ciabatta bread.
View postAn Ice Cream Bar is the ultimate treat to celebrate any occasion- here we’ve listed all the necessities.
When it comes to dessert, ice cream almost always tops the list in our house. No matter the season, we love to enjoy ice cream together for dessert.
Because everyone likes something a little different, we like to make sure we put out a decent spread and make an Ice Cream Sundae Bar so everyone can create their own masterpiece.
View postAir Fryer Apple Hand Pies are the perfect fall dessert! They are easy and quick to make in the air fryer and positively delicious too.
With Apple Hand Pies made in an Air Fryer, you can make your favorite dessert without all the fuss. These are the perfect dish for when you’re craving something sweet but don’t have the time to whip up a pie crust from scratch.
These Apple Hand Pies made in an Air Fryer take just minutes to put together and require no special skills or unusual ingredients. With this easy-to-follow recipe, I hope that everyone can enjoy this classic dessert at home!
Try our oven-baked Blueberry Hand Pies too!
I love these because the hubs is almost always begging me to make an apple pie. Unfortunately, doing so requires me to give up a good portion of my day to spend in the kitchen.
But with the hand pies, I can give him that flavor he is craving and I don’t have to peel, core, and chop a ton of apples and make him an actual pie. Plus – that crispy, flaky crust on these little hand pies is absolutely delectable!
While air fryers are relatively new to the market, the technology isn’t really a new concept. They basically work like tiny convection ovens that you can use on your countertop.
Similar to a convection oven, it circulates the hot air within the cooking area using a high-powered fan. This helps evenly distribute the heat around the food which not only creates more evenly cooked food but also reduced cooking times.
By circulating the hot air, which contains the fine oil droplets from adding a light mist layer before cooking, and allows you to remove the need for submerging our foods in heavy oils to create the deliciously crunchy foods we all love.
It’s no secret that fried foods are more fattening – but did you know that there are 9 calories in every gram of fat? With air frying, we can reduce the fat by removing most of the oils usually needed to create crunchy foods. This helps to drastically reduce fat intake and calories.
I love being able to cook with my air fryer and eliminate the need for large baking sheets and lots of pots and pans. Most of my air fryer recipes can be made with just a mixing bowl or two or a small saucepan in addition to my air fryer.
Someone said to me once, “why make this in the air fryer if you can do it the conventional way in the same amount of time?” Well, air frying helps eliminate the need for a conventional oven.
Not only can you keep your home cooler in the summer by not using the oven, but you are saving money with reduced energy consumption costs as well.
I don’t know about you, but if I can avoid turning on the oven and having to wait 20 minutes for it to preheat, I’m happy about that. Most air fryer recipes either don’t require that you preheat the fryer – or the preheat time is 5 minutes or less. That is a huge time saver over using the oven.
I love that the air fryer is compact and easy to take along on trips. We pack ours in our RV and find that air fryer cooking while camping is so much easier than trying to deep fry foods on a small RV stove or camping burner.
Sticking can often happen when using an air fryer. I understand that most would think to add non-stick spray to the basket to prevent this. I strongly encourage you to not do that.
Non-stick spray leaves a coating that won’t come off, even when washed. Over time – this will build up and cause smoking when you use our air fryer.
I also do not recommend putting down a sheet of foil. The idea behind air frying is to allow the air to circulate around the food.
This is why the basket or tray has holes in it. If you put foil down – this prevents the air from reaching all of the areas it needs to in order for it to cook properly.
Instead – I recommend spraying the basket with olive oil using this spray bottle. You can line the air fryer with perforated parchment paper.
Or you can use one of these really great silicone liners that still allow for airflow but are reusable and easily cleanable.
Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.
You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.
Since the hubs grew up in an orchard and we have a multitude of apple trees here on our property – I have SO MANY apple recipes that I know you will love. Check out some of the top reader favorites below…
All of my recipes were created with an air fryer that had only a temperature & timer setting – since not all air fryers have all the additional settings.
You can use the bake setting when making recipes that you would traditionally bake – but if possible, please just set the temperature & time for this recipe.
DON’T MISS THESE HOLIDAY E-BOOKS!
We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.
But the more I used the air fryer I realized I really wanted a digital screen. It wasn’t any more expensive, in fact- our XL air fryer from GoWISE was less expensive than the Phillips and I love its ease & extra functions.
Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.
But I when I started working on my second air fryer book, I wanted to change things up. I picked up this LARGE air fryer that has been wonderful. It has Touch Screen Presets plus it is XL Family Size, which is great!
If you love this recipe – You might also love my air frying cookbook too!
The Essential Air Fryer Cookbook for Two also makes everything fast and easy. Most recipes take 30 minutes or less and they’re designed with simple prep and minimal clean-up in mind. Nutritional information, serving size descriptions, and recipes for vegetarians, vegans, and gluten-free are also included. There’s so much to savor.
The Essential Air Fryer Cookbook for Two
Perfectly Portioned Recipes for Healthier Fried Favorites
DON’T MISS THESE HOLIDAY E-BOOKS!
If you love this Easy Air Fryer Apple Hand Pies recipe, you’re going to love these other air fryer desserts too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Air Fryer Apple Hand Pies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Sheet Pan Chicken Thighs made with apples and sweet potatoes is a quick, easy, and healthy way to get dinner on the table.
I sure love dinner recipes that prep quick and then sort of cook themselves. With life so busy and everyone coming and going all the time – I know I sure don’t have the time for elaborate dinners that take a whole lot of “hands-on” time. Can you relate?
Seems everyone these days is trying to cram as much into their days as possible. So that means keeping dinner prep fast and the clean-up even faster is key. This is where simple dinners like this recipe for sheet pan chicken thighs come in to save the day.
View postThis pumpkin caramel combines your favorite fall flavors. Drizzle it over a pumpkin pie, ice cream or use it as a dip for apple slices.
Oh, I’m so excited to share this with you all!!!!!!!!! I love a good caramel sauce. But it has to be homemade. I can always taste the difference between a homemade caramel sauce & a mass-produced one.
Well……..I took my favorite homemade caramel sauce & added the one flavor EVERYONE is nuts for this time of year…..PUMPKIN. Yep- my friends, I made Pumpkin Caramel.
View postRoasted Fall Vegetables are a perfect side dish for fall and Thanksgiving dinners. Easy to make in less than an hour.
Who loves easy side dishes? When it comes to dinner – especially holiday dinners, I like to keep things as easy as possible.
This time of year is so full and busy – so anything that can make the meal prep simple is a plus in my book. This is why I love these roasted fall vegetables so much. They come together quickly and are packed full of nutrients too.
Roasting vegetables is one of the best ways to bring out natural sugars and flavor. Plus it is so easy to do – just toss them together with a bit of oil and seasonings and let the oven do the rest of the work for you.
The progression of fall brings such a variety of new vegetables to the table, so you’ll want to make sure you take advantage of all of these seasonal goodies while they’re still in season. From pumpkin to butternut squash, there’s a wide selection for roasting.
Fall is a great time to get cozy with your oven and roast your favorite vegetables. Roasting vegetables can add a lot of flavor to them, but there are some things you have to do in order to make sure they don’t burn.
The oven should be preheated before adding the vegetables inside. Be sure to add salt and olive oil and any other seasonings before roasting vegetables for the best taste, but not too much salt because it will cause the vegetables to stick together when you try cutting them later on.
When roasting garlic, cut off the top of the garlic head and drizzle with olive oil or butter before placing it in an aluminum foil packet.
Be sure to evenly space your vegetables together as they cook for even roasting so that none of them will dry out.
Roasted vegetables can be stored in the fridge for up to one week. The best way to store them is in an airtight container with a small portion of the cooking liquid from the pan.
Yes – you can make these veggies in the air fryer. You might need to work in batches depending on the size of your air fryer.
To make – place the prepared vegetables in the air fryer basket in a single layer. Cook at 400 for 10-12 minutes or until fork-tender. If they start to brown too much, you can tent the top with foil to keep them cooking evenly.
These roasted vegetables are so versatile – they can be served with just about anything. But here are a few of the things we like to make these with.
Roasting vegetables can be a great way to get more flavor out of them. However, sometimes you might want to save the rest for another time. You can do this by freezing roasted vegetables.
Store the roasted vegetables in an airtight container or freezer bag, then put them in the freezer for up to 3 months.
When you are ready to heat them up again, take them out of the freezer and let them thaw gradually at room temperature or place the bag in room-temperature water.
Yes, roasted vegetables can be prepared ahead of time to make things easier for you.
One way to prepare roasted vegetables ahead of time is to mix them in a bag with oil and salt. They then put the bag in the refrigerator for up to three days.
You could also roast them in advance, but you will then have to reheat. When you need them, you can simply warm them in the microwave or a warm oven for a couple of minutes.
Ideally, if you have time, it is best to roast vegetables at least an hour before dinner so they are still warm when they are served.
DON’T MISS THESE HOLIDAY E-BOOKS!
This easy side dish recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade roasted vegetables before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this side-dish recipe.
If you love this Easy Roasted Fall Vegetable recipe, you’re going to love these other side dish recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Roasted Fall Vegetables as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Cosmic Brownie Cookies are rich and fudgy with colorful rainbow sprinkles. Everything you love about cosmic brownies, in cookie form.
Remember those gooey, fudgy brownies from childhood, topped with a layer of smooth chocolate ganache and dotted with rainbow-coated chocolate chips?
Imagine them in a delicious cookie form! That’s right, we’re bringing those beloved treats back with a twist in our Cosmic Brownie Cookies recipe. It’s every chocolate lover’s dream come true! Let’s go back in time to the days of yesteryear!
View postThese Smoked Burgers are so perfectly juicy, and packed with smoky flavor. Great for gatherings with friends and family any time of year.
Have you ever tried Smoked Burgers before? If you have, you know what an amazing addition smoke is to good, juicy burgers. There’s something magical about that smokiness intertwined with the juicy meat, isn’t there?
Today, I’m letting you in on a secret to get that perfect burger – by smoking them! Yep, we’re turning the usual grilled burger game on its head.
View postThis banana pudding recipe is perfect for any easy dessert, potluck dish, or even a school lunch. It’s creamy and sweet with a hint of vanilla.
Oh, how I love a good dessert. You know, something besides cake or ice cream – or even cookies. So sometimes I break out grandma’s old recipe box and find something I haven’t had since I was a kid.
I was looking for something that brought back some memories and I came across this banana pudding. Grandma and Great-Grandma used to make this when we’d come over for supper and it was the highlight of the evening.
Now, I know that banana pudding is traditionally a southern dessert and the majority of my family is from either the northwest or northeast – but this recipe transcends geography. I know that it has been in my family for generations and for good reason – it is SCRUMPTIOUS!
I love recipes like this that are no-bake to keep things simple. Perfect for these warmer evenings when fall hasn’t quite arrived just yet and you still want something on the cooler side.
Check it out – I know it will become a family favorite for you too!
Banana pudding is a classic Southern dessert that’s simple to make and can be assembled ahead of time. But even though it originated in the south, it has become a favorite across the nation, and rightly so. It is so rich, creamy, and delicious! No wonder everyone loves it.
You bet – you can use homemade whipped cream, canned whipped cream, or whipped topping if you prefer. But the meringue is AMAZING – I highly recommend it.
Yes – if you have a large enough pan – you can double this recipe. If you plan on making this for a potluck – then doubling is highly recommended.
If you enjoy bananas frequently, then you know how quickly they can turn brown. That isn’t very appealing when serving this dessert. Here are a couple of ways to keep those bananas from browning too quickly. If you plan on making it ahead of time and not serving this recipe right away – try these things.
Actually, that works quite well. First – the frozen bananas last a bit longer than fresh bananas, giving you more time between making the pudding and serving it. But frozen ones also help to keep the pudding extra cold. We love adding frozen bananas to our pudding!
This banana pudding recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade pudding before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this pudding recipe.
If you love this Easy Banana Pudding recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Banana Pudding as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
This deliciously hearty Instant Pot Broccoli Cheddar Soup is packed full of flavor, is simple to make, and is ready in just 30 minutes!
Are you ready for some comfort food? This time of year it seems everything I make is either in the slow cooker or the Instant Pot and it is ALL comfort food.
So we took one of my favorite soup recipes, Broccoli Cheddar, and made it FAST with the help of the Instant Pot.
If you know me, then you know I’m not a veggie girl at all. My whole family loves veggies – especially broccoli. So when I make this soup they are all astonished that I love it so much.
This then surprises me, because they seem shocked each and every time I make it – even though it’s FREQUENT. But the point is – if you have picky eaters, kids that won’t touch broccoli – I can give you a little reassurance, they will LOVE this soup.
Loaded with cheese, with just enough broccoli flavor that pairs so perfectly together. Everyone will love the flavor and YOU will love how easy it is to make! Check it out!
By today’s definition, they are virtually the same – if you are talking about an electric pressure cooker. However, a traditional pressure cooker and an instant pot are two different cooking methods.
A traditional pressure cooker is a sealed metal container that cooks food quickly by steam under increased atmospheric pressure and heats the pot to boiling point.
An Instant Pot, on the other hand, is an electric-style pressure cooker that uses the same idea for cooking foods but can do so with very little liquid. They are incredibly efficient, safer than a traditional pressure cooker, and super easy to use too. Plus they come with a multitude of other functions making them great for quick meal prep.
I am currently using an 8-quart pot, but this recipe can be made in the 6-quart pot too. If you have one of the smaller versions (3-quart mini), I recommend cutting this recipe in half.
Place any leftovers in a shallow airtight container and keep refrigerated for up to 4 days. To reheat, portion out into individual servings and microwave until hot.
*note – it is normal for the fats and oils to separate once it has been refrigerated. You can either skim that off the top before serving again – or you can leave it in for flavor. It will melt and dissolve once the stew is reheated.
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
Usually, I would say that this is a personal preference. However, I used salted butter in mine and along with the broth, it was perfectly flavored without me having to add additional salt to the recipe.
If you are watching your salt intake, opt for unsalted butter and while you are at it – you might want a lot-sodium broth too.
All that being said – these days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work, adjusting the other ingredients as needed.
Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.
For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time. This allows for a little extra cooking time as the pressure inside naturally goes down.
At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.
You bet – just combine the minced dry onions, butter, fresh broccoli florets, table salt, pepper, paprika, and granulated garlic to the slow cooker. Then combine the all-purpose flour and broth in a bowl and whisk until no lumps remain. Then transfer to the slow cooker and stir all of the ingredients together. Cover and cook on high for 3-4 hours or on low for 6-8 hours. About 30 minutes before serving, stir in the half and half and the cheese.
Yes – water will work fine. It won’t have as much flavor and you will most likely need to add salt and other seasonings to make up for the lack of flavor.
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple of years that just about every big & small appliance company makes one. This will work with them all.
You bet. This will work with Gluten-Free flour. I would recommend using a 1:1 flour like this one as it is the most like a standard all-purpose flour.
I use this immersion blender to make the soup creamier at the end!
If you love this Easy Instant Pot Broccoli Cheddar Soup recipe, you’re going to love these other quick meals too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Instant Pot Broccoli Cheddar Soup as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
No need to dine out to enjoy warm Belgian waffles. This Homemade Waffle Recipe is so easy and delicious – make extra for a quick breakfast all week long.
Do you ever feel like your kids are eating too many processed or prepackaged foods? If so, this homemade waffle recipe is just for you! Not only is it easy to make but tastes so delicious too.
Plus, it saves you money in the long run. Today I’m going to show you how to make a yummy breakfast that can be made quickly on busy weekday mornings or when you want a lavish breakfast spread on the weekends without having to leave the house. Read on for the full instructions!
View postThese One-Bowl Brownies are so incredibly easy. Moist & chewy chocolate brownies made in one bowl. Absolutely the best recipe out there.
Do you love brownies? We sure do. Growing up my mom would make a batch of the boxed mix quite often. She was an amazing cake decorator & treat maker but when it came to brownies & cookies it was different.
For these things easy prevailed. She always used a box mix for brownies & the recipe on the back of the bag for chocolate chip cookies. I don’t know why she never made her own.
She was definitely more than capable when it came to recipe creation. But I didn’t care – those mixes are popular for a reason- they are delicious.
But you see- this is where my mom & I are different. I like to bake all my recipes from scratch whenever I possibly can. That doesn’t mean I don’t have a pantry full of mixes- I do.
Because I use them in other recipes & sometimes I need something a bit quicker. So they ARE there – but when I want a chewy & deliciously over-the-top brownie – I always pull out my one-bowl homemade recipe. It’s my favorite- every time.
Now most brownie lovers fall into 2 main categories, much like chocolate chip cookies. You usually like them cake-like or fudgy or thin/buttery. I find that most people that like their cookies thick & cakey also like their brownies that way.
The same goes for the thin & buttery cookies – those are the fudgy brownie lovers. So since I already created the perfect chocolate chip cookie that is the ultimate hybrid for both camps & utterly delicious- I had to do the same for my brownies too.
This simple one-bowl brownie recipe definitely is that perfect blend of thick yet chewy. Don’t those just look so delicious? So easy too!!!! They will be your new favorite!
There are many ways to do this depending on how many you want & the appetites of those you are serving. But I like to cut them 3×3 – totaling 9 brownies. Of course, you can cut 4×4 rows for 16 brownies or 2×2 & have just 4 super large brownies. That is really up to you. (note – I’m talking 3 brownies x 3 brownies – NOT 3″x3″)
These super easy brownies make fabulous gifts for all your friends & neighbors. We like to pick up these disposable pans for gift giving. It makes an excellent gift for the neighbors any time of year.
Everyone loves to receive a gift that brings happiness like dessert, right? We especially like to give these the day before a holiday. You could also gift them with the baking pan & make that part of the gift.
There are a couple of things that can keep your brownies from having that deliciously chewy and fudgy texture we all love.
The first- they could be over-baked. With brownies, it can be better to under-bake them slightly and let them solidify as they cool, rather than overbaking.
The second can be attributed to over-measuring the flour. The proper way is to spoon in and level off – not scooping from the bag. (see notes for proper flour measuring)
These are best left in the baking pan, covered with foil or plastic wrap & left on the counter at room temperature. Honestly, ours never last more than 24 hours, so they most likely won’t be there for long. My family practically inhales these.
I usually like to double this recipe but still bake it in 2 separate pans. This way I can keep the baking time the same, instead of having to figure out how much longer I need to increase the time. Plus I really like the thickness with this recipe & doubling it into another size pan would change that.
So Dutch-processed cocoa powder is also referred to as alkalized cocoa. This powder starts with cocoa beans that have been washed in an alkaline solution of potassium carbonate, also used in the production of soap and glass.
By doing this, it neutralizes the acidity of the beans, making the beans neutral. This is important because when they are neutral, they do not react with baking soda. Instead, it is often paired with baking powder.
So – long story short – using regular cocoa powder vs Dutch-process cocoa powder will yield a completely different rise and texture to any recipe you are making.
So I highly recommend paying close attention to the type of cocoa powder called for in each recipe and sticking to it for that reason.
I really like to use this metal baking pan when making this recipe. However, I did find this super awesome silicone baking pan that I will be trying the next time I make these. It would sure make releasing the brownies from the pan so easy.
Yes, but make sure they are properly covered because they will tend to dry out when refrigerated. Make sure they are tightly wrapped in the baking pan with plastic wrap.
Also, you will want to place your brownie on a microwave-safe plate & microwave for 15-20 seconds before serving if you are keeping them refrigerated as those marshmallows will be quite hard when cold.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
Yes- I really love to mix in peanut butter chips, white chocolate chips, chopped-up candy bars & so much more. Just another reason why I love brownies, they are versatile & can adapt to whatever your craving.
There are a number of ways to get the best cuts when it comes to portioning out the brownies – check out my tips below.
Like most other baked goods, you can freeze brownies. They don’t always maintain their chewy texture once thawed though, so make sure you properly wrap the brownies & keep them airtight.
Also, they may sweat when thawing, which will make them moist or wet on the outside. They will still taste the same, but might not be as aesthetically pleasing as when they were fresh.
Yes – you can leave out the coffee. It isn’t completely necessary – however, it does give a nice rich flavor -without a coffee flavor. It just enhances the flavor of the chocolate – so I highly recommend giving it a try with the coffee before deciding against it.
This brownie recipe is so simple and delicious – and you probably already have many of these items on hand like I do! OR If you’ve never made brownies from scratch before, you might be a bit nervous – but you’re going to love this favorite dessert. I have made a list below of the things I absolutely can’t live without when it comes to making these delicious treats.
If you love this Easy Brownie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
Frostbitten Red Velvet Brownie Bites
Red Velvet Cream Cheese Brownies
Frosted Peppermint Bark Brownies
If you love this recipe for One Bowl Brownies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
These super Easy Overnight Oats are a great make-ahead breakfast with just 5 ingredients and only 5 minutes of prep. So delicious too!
Who loves easy recipes? How about ones that you can prep in just 5 minutes? I’m all in for that. The days are just so busy and anything we can do to save time is a huge bonus.
What I love about this recipe is that I can spend 5 minutes the night before getting this prepped and the kids have a whole week of breakfasts waiting for them in the fridge. Nothing complicated and they can even do it themselves.
The bonus is that these basic overnight oats are so versatile. This recipe here is to get you started. But you can change them up to add pretty much anything you like to have with breakfast.
Many refrigerator oatmeal recipes call for yogurt. But for this, you can get started without it. If you have it on hand, you can add it as a topping – but it isn’t required for this recipe to work.
I love that because I struggle with keeping yogurt on hand. The kids either go through it so fast that I’m buying it in bulk OR then they decide after I have it stockpiled that they aren’t going to eat it anymore and it all goes bad before I realize they have moved on to something else.
Basically, overnight oats are oatmeal that has been soaked in liquid over a period of time (usually overnight) to soften them to an edible state. This is done in place of cooking the oats and serving them hot.
Often referred to as refrigerator oatmeal, this type of preparation keeps the oats from taking on a gummy texture. This recipe is intended to be served cold and with added toppings.
This is the only ingredient that can’t be altered. You need to use only old-fashioned oats for this recipe to work. The consistency of quick oats or instant oats isn’t right and you will end up with something not so great when working with those types.
So with those the oats get too soggy – if you were to try it with steel-cut oats, the opposite would be true. They wouldn’t soften enough to make them enjoyable.
Well, the oats will start to thicken and soak up that liquid in about 2 hours. But I recommend letting them soak for at least 4 hours for the best texture and consistency. However, in my experience, it is easier to just prep them the night before and let them sit until I’m ready for them the next morning.
I’m not the most patient person, so prepping them when I don’t have plans to eat them right away works best for me. Otherwise, I’m more likely to not wait the whole time and then end up with a less than perfect experience.
You can prepare these on Sunday night and they will keep for up to 5 days in advance. So you will have almost a whole week without having to worry about it. I typically make some on Sunday and then again on Thursday so we have more for the weekend.
You bet! That is the best part. You can add your frozen fruits when you are doing the prep. They will thaw as they sit in the refrigerator – which makes prep even faster when it comes time to serve.
Yes – make sure to leave some space at the top of the jar because they will expand as they soak up the liquid. Plus you will want a bit of space to add your toppings once you are ready to serve. I typically use a large jar and leave it only 60% full so I have plenty of room.
Yes! This recipe doubles well. What I like to do sometimes is double or triple the recipe – make it in a large bowl and then people can portion out what they want for the morning – when we don’t need them to be “grab-n-go” in individual jars.
Many people have trouble digesting oats because they have some of the highest levels of phytic acid compared to other grains. Fortunately, soaking the oats does make them easier to digest – not quite as easy as if you fermented them, but still easier, nonetheless.
Yes – you can make the oats with water – they just won’t be as creamy or rich. But if you are low on milk – you don’t have the abandon the entire recipe.
Well, if all you have ever had is oatmeal served hot – they won’t be quite the same. The consistency of cold oats is creamier and thicker – with a different overall texture. The cold opens you up to more flavor options in my opinion – because, to me, there are certain things that don’t go well with hot oatmeal – such as yogurt. We love these oats and apparently, the world must love them too – because they are SO POPULAR!
The possibilities are endless when it comes to these oats – but here are some of our favorite flavor combos.
This refrigerator oatmeal recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made cold oatmeal before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this super easy breakfast recipe.
If you love this Easy Overnight Oats recipe, you’re going to love these other easy breakfast recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Cold Oats as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Twisting on the ultra-popular freak shakes, this Freak Ice Cream Sundae is loaded with a warm Belgian waffle, Chips Ahoy! Hershey’s cookies packed with Hershey’s and Reese’s candy, and a multitude of candy and goodies, making it the ULTIMATE DESSERT!
When it comes to treats in this house – we are all about the presentation. Not only do we like our recipes to taste great, but they need to really pull you in and make you want to eat it too.
Dessert is no exception. So in an effort to make family time more memorable and fun, we created this super delicious Freak Ice Cream Sundae to share on a hot summer evening.
This post is sponsored by NABISCO, but all opinions are my own.
There’s this place we used to go to back in the town we used to live in. They had these over-the-top ice cream desserts called Gooey’s. They are “the treat” to get when in town. It was the one thing we would go get as a family for any special occasion.
We have since moved and we certainly don’t want to drive 2 hours for a sundae. But we still have a lot of really special events happening this summer and we wanted to celebrate. So we decided to make our own.
Like I do before any celebration, I shopped on my Walmart app and then headed on over to pick up my order. While browsing toppings for our ultimate sundaes I noticed that Chips Ahoy! had some varieties that include Hershey’s and Reese’s. I knew I just had to have them.
I mean, Chips Ahoy! is already a staple in our road trip snack list. So of course we want to add them to our dessert. It was a no-brainer.
This sundae as shown is meant for a group. 4 out of the 5 of us shared it as a family. You can always scale this back, make individual sundaes and add the same toppings if you don’t want to share from the same sundae.
This dessert is really versatile, you can make it as big or as small as you need it to be for your event.
For this dessert, when making it for sharing, you will want a large goblet or bowl. We have even made this in those large disposable foil pans when we were camping. That made clean up super easy. But any large container will do – get creative and have fun with your selection. Just make sure it is food-grade before starting.
The best place to find these packages of Chips Ahoy! Hershey’s cookies is at Walmart. You can pick them up during your weekly shopping run like I do. Be sure to also check out the Ibotta offer for additional savings on the already low prices found at Walmart.
This is just a start when it comes to creating the ultimate ice cream sundae. Consider adding some of these delicious ideas too.
If you love this recipe for this Freak Ice Cream Sundae as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Applesauce Oatmeal Cookies are a deliciously soft and chewy, no-chill cookie recipe that’s easy to make in under 30 minutes and so perfect for fall.
Who loves a good oatmeal cookie? They are the hub’s favorite – especially when they have raisins in them. So I have about a bazillion recipes for oatmeal cookies around here so I always have a new one for him to try out.
These ones are so simple and we both love that they are no-chill. That means that when the craving strikes – it isn’t long before we can enjoy these delicious little gems. I know you’ll love them as much as we do!
View postRefresh your palate with a crisp and vibrant Carrot Cucumber Salad, featuring fresh vegetables tossed in a light, tangy dressing.
Dive into a bowl of Carrot Cucumber Salad! Here the fresh, crisp crunch of carrots blends with the coolness of cucumbers, all dressed in a zesty, homemade vinaigrette.
This simple salad not only has vibrant colors but also has a burst of refreshing flavors, making it the perfect side dish for any meal, from busy weeknights to special gatherings. It’s the best choice to go along with so many Asian or Western dishes.
View postGarlic Parmesan Pasta Chips are another viral craze to take over the internet. These crispy, crunchy, cheesy pasta chips are made easily in the air fryer!
I know I say it a lot around here, but I love snacks. When those snacks are quick and easy to make like these Garlic Parmesan Pasta Chips – I’m always quick to give it a try.
When these pasta chips took over the internet I was ALL IN. I mean- we are talking about crispy pasta covered with my favorite seasonings – garlic and parmesan. You really can’t go wrong with that. Check out how easy it is to make these.
Now with these – I paired them with marinara since they have the garlic and parmesan seasoning. Plus it looks really pretty for the pictures. But when I served these to the family I also added ranch dip and a garlic butter sauce to the spread.
Let me tell you – those dip options were a huge hit. That being said, with as delicious as these are when dipped – I do really like just eating them with the seasonings and no dip at all. Super addicting and they go quick!
While air fryers are relatively new to the market, the technology isn’t really a new concept. They basically work like tiny convection ovens that you can use on your countertop.
Similar to a convection oven, it circulates the hot air within the cooking area using a high-powered fan. This helps evenly distribute the heat around the food which not only creates more evenly cooked food but also reduced cooking times.
By circulating the hot air, which contains the fine oil droplets from adding a light mist layer before cooking, and allows you to remove the need for submerging our foods in heavy oils to create the deliciously crunchy foods we all love.
It’s no secret that fried foods are more fattening – but did you know that there are 9 calories in every gram of fat? With air frying, we can reduce the fat by removing most of the oils usually needed to create crunchy foods. This helps to drastically reduce fat intake and calories.
I love being able to cook with my air fryer and eliminate the need for large baking sheets and lots of pots and pans. Most of my air fryer recipes can be made with just a mixing bowl or two or a small saucepan in addition to my air fryer.
Someone said to me once, “why make this in the air fryer if you can do it the conventional way in the same amount of time?” Well, air frying helps eliminate the need for a conventional oven.
Not only can you keep your home cooler in the summer by not using the oven, but you are saving money with reduced energy consumption costs as well.
I don’t know about you, but if I can avoid turning on the oven and having to wait 20 minutes for it to preheat, I’m happy about that. Most air fryer recipes either don’t require that you preheat the fryer – or the preheat time is 5 minutes or less. That is a huge time saver over using the oven.
I love that the air fryer is compact and easy to take along on trips. We pack ours in our RV and find that air fryer cooking while camping is so much easier than trying to deep fry foods on a small RV stove or camping burner.
All of my recipes were created with an air fryer that had only a temperature & timer setting – since not all air fryers have all the additional settings.
You can use the bake setting when making recipes that you would traditionally bake – but if possible, please just set the temperature & time for this recipe.
Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.
You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.
You can, and we do it often. Depending on the size of your air fryer – you might need to cook it in batches. But you can boil the pasta and do the mixing altogether for a double batch.
Well if you are comparing them to potato chips that are deep-fried in oil and coated with a bunch of things you probably don’t keep in your spice cabinet or pantry- then yes they are healthier than potato chips. But let’s be real – this is still pasta, so if you are comparing them to snacking on fruit or veggies – then probably not considered healthy.
You bet! If you love crunchy snacks – you will LOVE pasta chips. I’m totally addicted.
YES! Gluten-Free pasta will work just fine for making pasta chips.
The only thing I can really compare them to is that crunchy edge piece of lasagna that the whole family fights over. You know the part where the noodles didn’t quite get into the sauce and it gets crisp and chewy. That’s a pasta chip – SO GOOD!
Any larger pasta will work – I don’t recommend trying this with something stringy like spaghetti. But these varieties work great.
You bet! These pasta chips are easily made in the oven. Just follow the directions here in this recipe. But instead of cooking them in the air fryer, place the boiled pasta on a baking sheet and bake in an oven that has been preheated to 375 degrees. Cook for about 20 minutes or until they are golden brown.
We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.
But the more I used the air fryer I realized I really wanted a digital screen. It wasn’t any more expensive, in fact- our XL air fryer from GoWISE was less expensive than the Phillips and I love its ease & extra functions.
Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.
But I when I started working on my second air fryer book, I wanted to change things up. I picked up this LARGE air fryer that has been wonderful. It has Touch Screen Presets plus it is XL Family Size, which is great!
If you love this recipe – You might also love my air frying cookbook too!
The Essential Air Fryer Cookbook for Two also makes everything fast and easy. Most recipes take 30 minutes or less and they’re designed with simple prep and minimal clean-up in mind. Nutritional information, serving size descriptions, and recipes for vegetarians, vegans, and gluten-free are also included. There’s so much to savor.
The Essential Air Fryer Cookbook for Two
Perfectly Portioned Recipes for Healthier Fried Favorites
If you love this Easy Air Fried Pasta Chips recipe, you’re going to love these other snacks too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Garlic Parmesan Pasta Chips as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Ranch Seasoning Chicken is a delicious 30-minute dinner made simple in the air fryer. Juicy chicken thighs seasoned with ranch are AMAZING! (No air fryer, there’s a recipe for baking in the oven too)
My friends, I love it when dinner is super quick and easy. Now that we are cooking for two more often than not I have fewer hands in the kitchen to help out. So keeping prep and clean up simple is essential.
This is why I love using my air fryer for recipes like this ranch seasoning chicken. It keeps me from turning on the oven and gets dinner on the table in less than 30 minutes – which is GREAT!
This chicken is so juicy and flavorful. I don’t know what it is about ranch seasoning – but it just makes recipes like this SO GOOD! Ranch seasoning is just the perfect pairing with chicken.
So when you add ranch with the butter (because butter makes it better-right?!) it just sends this chicken recipe over the top. Once you make it and you realize just how quick and easy it is to make this delicious dinner – you will be hooked.
If you have leftovers, just place the pieces in an airtight container and keep them refrigerated for up to 3 days.
To reheat, you can microwave until hot (about 90 seconds per piece) but I do have to say that the skins don’t remain crispy this way.
Or you can pop the chicken back in the air fryer and cook at 375 degrees until hot again (usually several minutes) You might want to give it a fresh spritz of oil before heating to help crisp things up again.
It’s no secret that fried foods are more fattening – but did you know that there are 9 calories in every gram of fat? With air frying, we can reduce the fat by removing most of the oils usually needed to create crunchy foods. This helps to drastically reduce fat intake and calories.
I love being able to cook with my air fryer and eliminate the need for large baking sheets and lots of pots and pans. Most of my air fryer recipes can be made with just a mixing bowl or two or a small saucepan in addition to my air fryer.
Someone said to me once, “why make this in the air fryer if you can do it the conventional way in the same amount of time?” Well, air frying helps eliminate the need for a conventional oven.
Not only can you keep your home cooler in the summer by not using the oven, but you are saving money with reduced energy consumption costs as well.
I don’t know about you, but if I can avoid turning on the oven and having to wait 20 minutes for it to preheat, I’m happy about that. Most air fryer recipes either don’t require that you preheat the fryer – or the preheat time is 5 minutes or less. That is a huge time saver over using the oven.
I love that the air fryer is compact and easy to take along on trips. We pack ours in our RV and find that air fryer cooking while camping is so much easier than trying to deep fry foods on a small RV stove or camping burner.
While cooking foods from a frozen state is great when using the pressure cooker, it doesn’t work quite the same for all foods when it comes to the air fryer. For this chicken recipe, I don’t recommend trying to cook this from frozen. Please start with fresh chicken.
You can make this recipe with drumsticks too.
You’ll know they are done when the meat is no longer pink at the bone and the juices are clear. A meat thermometer inserted near the bone should register 165 degrees.
While air fryers are relatively new to the market, the technology isn’t really a new concept. They basically work like tiny convection ovens that you can use on your countertop.
Similar to a convection oven, it circulates the hot air within the cooking area using a high-powered fan. This helps evenly distribute the heat around the food which not only creates more evenly cooked food but also reduced cooking times.
By circulating the hot air, which contains the fine oil droplets from adding a light mist layer before cooking, and allows you to remove the need for submerging our foods in heavy oils to create the deliciously crunchy foods we all love.
Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.
You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.
Most people think that air frying is done completely without oil. However, you need just a little bit of oil so the machine can circulate those tiny oil droplets, which is what makes air frying create deliciously crisp and crunchy food.
So when your food isn’t turning out as expected, it is usually that you aren’t actually adding enough oil to the recipe. If those oil droplets aren’t present, all you are doing is baking your food, resulting in a less flavorful taste and texture. Be sure to not skip the step of spritzing the food with oil if the recipe calls for it.
All of my recipes were created with an air fryer that had only a temperature & timer setting – since not all air fryers have all the additional settings.
You can use the bake setting when making recipes that you would traditionally bake – but if possible, please just set the temperature & time for this recipe.
We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.
But the more I used the air fryer I realized I really wanted a digital screen. It wasn’t any more expensive, in fact- our XL air fryer from GoWISE was less expensive than the Phillips and I love its ease & extra functions.
Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.
But I when I started working on my second air fryer book, I wanted to change things up. I picked up this LARGE air fryer that has been wonderful. It has Touch Screen Presets plus it is XL Family Size, which is great!
Yes, you can make this with boneless chicken thighs. Keep in mind that rarely do you find boneless chicken thighs with skins – so you won’t have that crispy skin as part of the final flavor.
Cook at 390 degrees for 10-12 minutes, or until the chicken reaches 165F on an instant-read thermometer.
First, let me say that I highly recommend that you do not use cooking spray. It will leave a residue on your air fryer basket & cause it to smoke when you use it.
I really like this spray bottle – because it gives a nice mist & sprays consistently each time using just olive, vegetable, or canola oil. I couldn’t air fry easily without it.
***To make this recipe in the oven instead of the air fryer – prepare the chicken as directed and bake at 400 degrees for 30-35 minutes or until the juices run clear and the internal temp reaches 165 degrees.
Oh of course! If you only need 2 pieces of chicken, you can definitely cut this recipe in half.
You can also make the full recipe and save what you don’t need since the chicken will stay good for 3 more days if properly stored.
This recipe seems to pair perfectly with almost anything. Here is a list of our favorite things to pair with this air-fried ranch seasoning chicken.
If you love this recipe – You might also love my air frying cookbook too!
The Essential Air Fryer Cookbook for Two also makes everything fast and easy. Most recipes take 30 minutes or less and they’re designed with simple prep and minimal clean-up in mind. Nutritional information, serving size descriptions, and recipes for vegetarians, vegans, and gluten-free are also included. There’s so much to savor.
The Essential Air Fryer Cookbook for Two
Perfectly Portioned Recipes for Healthier Fried Favorites
If you love this Easy Ranch Seasoning Chicken recipe, you’re going to love these other chicken recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Air Fried Ranch Seasoning Chicken as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
This moist, buttery Strawberry Pound Cake is loaded with fresh strawberries, creating a delightful treat perfect for any occasion.
Let’s talk about a moist, tender cake packed with the sweet and juicy flavor of fresh strawberries. Strawberry Pound cake is your new favorite treat to satisfy your sweet tooth! It’s a simple yet elegant dessert that’s perfect for any occasion.
I can’t tell you enough how much I enjoy this cake. What’s better than a fresh strawberry cake recipe in the summer? Whether you’re celebrating strawberry season or just craving something sweet, this cake is sure to hit the spot.
View postPeanut Butter Cup Cookies are the perfect blend of salty and sweet with a peanut butter cookie base and loaded with mini peanut butter cups and chocolate chips!
Are you a peanut butter fan? We have a few in this house that just can’t get enough. I agree, it’s pretty tasty, especially when paired with chocolate like in these super thick and chewy Peanut Butter Cup Cookies.
I love these cookies because they are super easy and they require no chill time. Who wants to wait for the chill time when the craving is right now? Not me – which is why these cookies are made often in our house.
These certainly satisfy the chocolate and peanut butter craving. So thick and rich – you only need 1 or 2 before you are grabbing for a tall glass of milk.
Bring these to your next potluck or picnic. They make great gifts for the neighbors too! Check out how simple it is to make these cookies. I know you’ll love them as much as we do.
The best way to store these is in an airtight container at room temperature. You can also wrap each cookie individually in plastic wrap or in its own zip-top bag. Then you can keep them in the freezer for up to 1 month.
You bet – these cookies can be made ahead of time. If you would like to do that, let the baked cookies cool to room temperature. Then place them in an airtight container for up to 3 days prior to serving.
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
Yes – you can cut this recipe in half if you only need 6 cookies. However, since these can be kept in the freezer for up to a month after making them, you could just make the whole batch and enjoy them periodically.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
For this particular cookie recipe, it isn’t necessary unless your butter is really soft. However, if you love your peanut butter cookies to be really thick and round, you can chill the dough for an hour or two to help slow the spread of the dough as it bakes.
You can, and we do it often. The dough will work just fine when doubled. We encourage you to make a double batch when making these cookies to give as gifts.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
TIP
Refrigerate the peanut butter cups until you are ready to add them. This will keep them from melting too much during baking.
This cookie recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made peanut butter cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
If you love this Easy Peanut Butter Cup Cookies recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Peanut Butter Cup Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
This Blueberry Baked Oatmeal is an easy breakfast recipe that’s a great way to start the day and will keep you full all morning long.
I love starting the day with something that will stick with me well until late in the day. My days can be so full that I certainly don’t have time to be distracted by hunger too close after breakfast.
So recipes like this baked oatmeal are great. Not too filling that I end up feeling sluggish. But just enough to give me all the energy I need to power through the hectic morning.
View post
