Deliciously Easy Recipes
This hearty and flavorful pasta dish combines the rich taste of smoked sausage with a creamy tomato sauce, perfect for a quick and satisfying dinner. Fresh vegetables and aromatic herbs enhance the overall flavor, making it a great and easy weeknight dinner.
My family loved when I first made this smoked sausage pasta so I decided to experiment with more veggies and it is now officially our family’s favorite dinner for mid-week.
View postThis delicious Bourbon Cake is made with pumpkin spice bourbon in the cake and in the glaze making it the perfect dessert for all your fall holidays, celebrations, and events.
Warm, rich, and boozy—this bourbon cake is perfect for any celebration. Whether you’re marking a holiday, birthday, or anniversary, or just because, this bundt cake will wow your guests.
Best of all, it’s easy to make! So gather your ingredients and get started. You’ll be rewarded with a scrumptious dessert that’s sure to impress. cheers!
If you’re a fan of bourbon, you’re going to love this cake. It’s got a delicious, rich flavor that pairs perfectly with the sweet vanilla and bourbon glaze.
We love to serve this cake at all our fall celebrations. I especially love it in place of the pie when we all gather for Thanksgiving.
Absolutely! The best part of bundt cakes is their versatility. You can substitute the glaze in this recipe with your favorite flavor, homemade or otherwise.
If you want to swap out the bourbon with an extract flavor of your choosing, that will work too.
This cake can be made in a 13×9 baking pan. Bake for 20-25 then do a toothpick test to check for doneness.
This cake can also be made into cupcakes. Fill each well 3/4 of the way full and bake for 15-20 then do the toothpick test to check for doneness.
Yes, this cake can be stored at room temperature. Just make sure to wrap it tightly with plastic wrap or place it in an airtight container.
I like to keep the cake in the refrigerator so it will last a bit longer. Then when serving, I microwave it for a few seconds so it is nice and warm.
Depending on the size of your slices, this cake will yield approximately 12-16 slices. That being said – in our house, it is “go BIG or go home”. So we usually split the cake between the 5 of us for 2 nights.
You should make sure that you grease your pan really well with a flour and grease/cooking-spray mixture to keep the cake from sticking. The ridges in the pan are most susceptible to this and they are the most delicate parts of the cake.
Make sure that you really work your grease into these crevices for the best results. I recommend using Baker’s Release.
Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.
To make Bakers Release – it is as simple as 1,1 & 1.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.
Place this cake in an airtight container or wrap it with plastic wrap. It can be stored for up to 3 days at room temperature or up to a week in the refrigerator.
Here are a few options for recipes to serve with this classic cake…
If you are pregnant or breastfeeding, you should avoid eating rum cake. This cake is also not suitable for children.
Yes, you can freeze this cake. Be sure to wrap the cake tightly in plastic wrap or aluminum foil before freezing. It can be frozen for up to 2 months.
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This bourbon bundt cake 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 a bundt cake 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 cake recipe.
If you love this easy bourbon cake recipe, you’re going to love these other cakes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Bourbon Bundt Cake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Mexican Wedding Cookies are a deliciously sweet cookie made with crushed pecans, coated in sugar, with a tender, buttery crumble.
Mexican wedding cookies are a delicious, buttery treat that is perfect for any occasion! These cookies are easy to make and always disappear quickly.
You’ll love the sweet, nutty flavor of these cookies – they’re irresistible!
When the holidays come around we love to get in the kitchen and bake. Often times we stick to our classic cookie favorites and then add in a handful of new recipes.
Most of the time we find really good, classic recipes that have been forgotten about in the bottom of grandma’s old recipe tin. These Mexican Wedding Cookies are one of those that we are so happy to have found.
While this recipe is a spin off of our super easy snowball cookies – with the end result being quite similar, this recipe is as classic as it gets.
I know you’ll love them as much as we do. You holiday cookie platter won’t be complete with out them.
These are sugar-coated butter cookies that are popular in Mexico, as well as the southwestern United States. The cookies usually have a pecan or walnut inside, and are sometimes dipped in chocolate. They are also known as “polvorones” or “tuiles.”
There is some debate over the origin of these cookies. Some say they originated in Spain, while others believe they came from Mexico. It is most likely that they were brought to Mexico by Spanish settlers, and then adopted by the locals.
The name “Mexican wedding cookie” is a bit of a misnomer, as these cookies are not traditionally served at weddings in Mexico. In fact, they are more commonly served at Christmas time.
However, the name likely comes from the fact that these cookies are often served at weddings in the southwestern United States.
Yes, you can make these cookies ahead of time. I recommend that you make the dough up until the chilling point. Then keep the rolled dough in the fridge until you are ready to make them.
Then bake and roll in the sugar. I do not recommend refrigerating the baked and sugar-coated cookies. The sugar does not do well in the cool and damp climate of the refrigerator.
Polvorones are a type of Mexican wedding cookie that is made with flour, sugar, butter, and nuts. They are usually round or oval in shape and have a sandy texture.
The easiest way is to place in a large airtight container & store at room temperature. I like a large plastic bowl with a lid or a zip-top bag works great too.
Yes – just leave them out. The dough will be more moist, but taste more like a sugar cookie.
Yes – chill the dough before baking. If you want to make our similar recipe for snowball cookies – that one does not require chilling the dough.
The dough needs to be chilled of 20 minutes – unlike some recipes that need to be chilled for several hours or even overnight. Chill the dough in the fridge, wash up the dishes and before you know it, it is ready to be baked.
DON’T MISS MY HOLIDAY E-BOOK!
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 homemade 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. (you can also SHOP MY FAVORITES in my store)
If you love this easy Mexican Wedding Cookie 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 Mexican Wedding Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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If you’re a fan of candied nuts, you’ll love this recipe for Candied Pecans! They’re super easy to make and are the perfect sweet and crunchy snack. Everyone loves these for the holiday season!
Christmas is just around the corner, and that means one thing – time to prepare your favorite holiday treats! This year, why not try something a little different and make candied pecans?
They’re easy to make and taste delicious. Plus, they’re perfect for snacking on or adding to your favorite recipes. So give them a try – you won’t be disappointed!
View postFruit Cocktail Cake is a vintage classic from grandma’s recipe book. Made with fruit cocktail, nutty frosting, and topped with maraschino cherries.
Wanna know a secret? This Fruit Cocktail Cake is a cinch to make. Seriously, it’s one of the easiest cakes you’ll ever make! Plus, it’s really delicious.
The cake is light and fluffy, while the fruit filling adds sweetness and tartness. So if you’re looking for an easy dessert that impresses your guests, look no further than this Fruit Cocktail Cake!
I love digging through grandma’s recipe box and trying out all the recipes she squirreled away. This one for fruit cocktail cake is a classic.
You can’t go wrong with a sweet cake base that’s packed full of delicious fruit cocktail, and topped with a buttery, nutty frosting. There’s a reason why this recipe has been popular for decades.
This cake is a fun and easy twist on the classic fruitcake. Made with a mix of your favorite fruits, this cake is sure to be a hit at your next party or potluck.
Fruit Cocktail Cake is a cake made with fruit cocktail as the main ingredient. It is a popular dessert in the Philippines and is often served at parties and celebrations.
The cake is moist and dense, with the strong flavor of a fruit cocktail. It is usually frosted with cream cheese or whipped cream frosting, and decorated with fruit and nuts.
The most popular fruits used in fruit cocktail cake are pineapples, grapes, and cherries. However, you can really use any type of fruit that you like.
Fruit cocktail cake can be stored in the fridge for up to 3 days. However, it is best served chilled or at room temperature.
No, fruit cocktail cake does not need to be refrigerated. However, it will last longer if it is stored in the fridge
Yes – this cake can be frozen. Make sure to wrap it tightly with plastic wrap and then keep it in the freezer for up to 3 months.
Then, to thaw the cake you will want to place it in the refrigerator the day before you’d like to serve it.
You will need the following tools to make this recipe –
This cake is a quick and easy cake to make. It should take you no more than 30 minutes to prepare the ingredients and bake the cake. The hardest part is waiting for the cooling time. But you want to make sure that you do that.
Cooling the cake overnight is really important. Not only does it allow the flavors to marry, but it helps to set the frosting before you cut and serve the cake. Because the frosting is made more like a sauce when it is warm, it needs to be set before it can be served.
Here are a few options for recipes to serve with this classic cake…
Yes, you can double this cake recipe. However, you will want to bake the cakes in 9×13 pans side-by-side. Please don’t try to double up the cake batter into one larger pan. This will not only change the baking time but how the cake rises and the final consistency.
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This cake 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 a vintage cake recipe like this 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 fruit cocktail cake recipe, you’re going to love these other easy cake recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Fruit Cocktail Cake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Air Fryer Cauliflower is a light, crispy, and healthy dish. Tossed with a simple seasoning blend, it’s the perfect side dish for any occasion!
If you’re looking for a healthy and tasty side dish, air fryer cauliflower is the perfect option! This dish is extremely easy to make, and it’s a great way to enjoy your favorite vegetable.
Plus, air-frying cauliflower means that you won’t have to worry about using unhealthy ingredients. So give this recipe a try today and see just how delicious cauliflower can be!
I’m sure like me, you’re always looking for ways to add more vegetables to your diet. And if you’re like me, you’re also always looking for new and fun ways to cook those veggies.
Well, I’ve got the perfect solution for you: air fryer cauliflower! This amazing kitchen appliance can turn a simple head of cauliflower into a delicious, crispy side dish in no time flat.
So if you’re looking for a way to add some more veggies to your menu, or just want something different for dinner tonight, give air fryer cauliflower a try!
When selecting cauliflower, look for heads that are white or pale yellow in color. Avoid heads that have brown spots or are starting to turn brown. Cauliflower can be stored in the fridge, unwashed, in a plastic bag for up to 5 days.
First, remove the leaves from around the cauliflower head. Cut off the stem, then cut the cauliflower in half. Next, cut each half into thin slices. To ensure even cooking, make sure all of the slices are roughly the same thickness.
Finally, cut the slices into small pieces or “florets.”Now that you know how to cut cauliflower, it’s time to learn how to cook it! Air frying is a great option because it’s quick and easy, and it doesn’t require any oil.
To cut cauliflower, you will need a sharp knife and cutting board.
While both white and purple cauliflower can be used interchangeably in recipes, there is a slight difference in taste. White cauliflower is slightly sweeter, while purple cauliflower has a nuttier flavor.
Yes, you can use frozen cauliflower florets for this recipe. Just make sure that they are thawed before cooking. If your cauliflower florets are air fried while frozen, then they will be too mushy when you’re done following this recipe.
Sometimes, frozen vegetables, once thawed, need to be pat dry to remove the extra moisture. It’s important they’re not super wet going into the air fryer or this recipe will not end up the way you would like it to.
Yes, cauliflower is a good source of vitamin C. One cup of cauliflower contains about 77% of the recommended daily value for vitamin C.
Cauliflower is a low-calorie, low-carbohydrate food that is high in fiber and nutrients. It is also a good source of vitamins C and K, as well as folate and manganese. Some potential health benefits of eating cauliflower include weight loss, improved digestion, lower blood pressure, and reduced inflammation.
Leftover cauliflower can be stored in an airtight container in the fridge for up to 5 days.
Place any leftovers in an airtight container. Keep it refrigerated for up to 3 days.
Cauliflower is a low-calorie, low-carbohydrate food that is high in fiber and nutrients. One cup of cauliflower contains only 25 calories, 5 grams of carbohydrates, and 2 grams of fiber. It is also a good source of vitamins C and K, as well as folate and manganese.
To reheat air-fried cauliflower, simply place it back in the air fryer at 375 degrees Fahrenheit for a few minutes until warmed through. Alternatively, you can reheat it in the oven or microwave.
Yes, you can freeze air-fried cauliflower. Place it in an airtight container and store it in the freezer for up to 3 months. When you’re ready to eat it, thaw it overnight in the fridge before reheating.
This cauliflower recipe can be served as a side dish with almost any meal. It is a healthy choice to serve with grilled meats, roasted vegetables, or even just a simple salad. Here are some of our favorites…
This recipe is so versatile you can serve it with just about anything. But here are some of our favorites.
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
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 easy cauliflower side dish recipe, you’re going to love these other air fryer snacks and side dishes too. Please click each link below to find the easy, printable recipe!
Air Fryer Brussels Sprouts with Herbed Honey Mustard
Easy Air Fried Artichoke Hearts
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The holidays just got a little sweeter with these easy Pecan Pie Cheesecake Bars. They’re the perfect dessert for a family gathering or potluck, and they’re so easy to make!
Looking for a delicious dessert that is both easy to make and sure to impress? These Pecan Pie Cheesecake Bars are the perfect solution!
They combine two classic desserts into one tasty treat, and thanks to a few shortcuts, they come together in no time. So invite your friends over for coffee or tea and wow them with these amazing bars.
If you’re looking for the perfect Thanksgiving dessert, look no further than these pecan pie cheesecake bars! They are absolutely delicious and sure to please everyone at your table.
Plus, they’re easy to make so you can spend more time enjoying your holiday. Give them a try this year – you won’t be disappointed!
Pecan Pie Cheesecake Bars can be stored in the refrigerator for up to four days.
This recipe will still work with low-fat cream cheese. But keep in mind that the creamy cheesecake texture comes from the fat. So the final recipe probably won’t have the same consistency if you are substituting ingredients.
I have not made this recipe by subbing in a no-bake cheesecake filling. So I can’t say definitively that it would work, but I can’t see why not.
I do have this no-bake pecan pie cheesecake that could be used – but it may or may not be too much filling for this crust recipe. It may just be easier to make that recipe instead of trying to adapt this one.
Yes, you can freeze Pecan Pie Cheesecake Bars. To do so, wrap them tightly in cling wrap and place them in a freezer-safe container. They will keep in the freezer for up to two months. When you are ready to eat them, thaw them overnight in the refrigerator.
Of course. Just combine 1-1/2 cups finely ground cookie crumbs with the other crumb ingredients and toss with a fork until all the crumbs are moist.
Then press firmly into the bottom of the pan. These are great with an Oreo crust and also with a Vanilla Wafer crust.
You can replace the corn syrup with 1/2 cup of sugar dissolved in 2 tbsp of water.
Pecan pie is a dessert that typically contains a filling of corn syrup or molasses, sugar, eggs, butter, and chopped pecans. The pie is usually baked in a pie dish, and the filling may also include vanilla extract.
If your bars are sticking to the pan, it is likely because you did not grease the pan or parchment well enough. Be sure to grease the pan well with butter so that the bars will not stick.
Yes, you can make the graham cracker crust without a food processor. To do so, you will need to finely crush the graham crackers by hand. You can also use a rolling pin to crush the crackers.
Once they are finely crushed, mix them with the melted butter and sugar until well combined. Then press the mixture into the bottom and up the sides of the pan.
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This bar 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 cheesecake bars 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 cheesecake bar recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy pecan pie cheesecake bar 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 Pecan Pie Cheesecake Bars as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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These Chocolate Cool Whip Cookies are super soft and chewy. It is easy to make with just 4-ingredients and requires ZERO chill time.
Cake cookies are one of my favorite things. Today I’m going to share with you a cookie recipe that friends and family, young and old, will absolutely love. Imagine a bite of pure, chocolaty bliss, soft on the inside with a slightly crispy outer layer covered in a snowy veil of confectioner’s sugar.
That’s what you get with these Chocolate Cool Whip Cookies – a combo of cake mix and whipped topping that results in a fluffy, dreamy cookie. Ready to dive into this easy recipe? Let’s roll (in sugar)!
View postWhen it comes to candy, there are few pairings as perfect as chocolate and peanut butter — those mass-produced popular chocolate and peanut butter cups in the orange wrapping are never safe in my house for long! If you can believe it, these homemade buckeyes are even better.
Buckeyes are essentially chocolate-dipped peanut butter balls. They also happen to be a super easy no-bake dessert!
When the weather starts to turn a bit brisk, I am immediately ready for some classic comfort food. This easy chicken pot pie is one of my favorite comfort foods to make once the leaves start to fall.
While there are plenty of pre-packaged versions at the grocery store, there is nothing quite like a homemade chicken pot pie. The juicy chicken and crisp veggies are enveloped in a creamy sauce and wrapped in a savory, flaky crust — it’s like a big, warm hug on a plate.
Some comfort foods can be time-consuming (I’m looking at you, lasagna) but this easy recipe comes together quickly. It has minimal prep time and since you’re only using one pan on the stovetop, cleanup is done in no time.
The next time you’re looking for a simple chicken pot pie recipe with all the classic flavors, try this one. I guarantee your whole family will be asking for seconds (or more!).
Sprinkling grains like dried breadcrumbs or cornmeal will help prevent the crust from becoming soggy from the filling during baking.
Chicken pot pie is a balanced meal that can be a part of a healthy diet when consumed in moderation. You can also adjust the ingredients to fit your lifestyle.
Instead of cooking chicken breast ahead of time, pick up a rotisserie chicken or pre-packaged shredded chicken at the grocery store. You can also buy frozen diced onions instead of chopping your own — just warm them in the microwave and drain off any excess moisture.
You can make the filling for chicken pot pie ahead of time and keep it in the refrigerator for up to 24 hours before baking it in the crust.
It’s quite possible you won’t have leftovers after this delicious meal, but if you do there are a few ways to store it.
Leftover chicken pot pie can be stored in the refrigerator in an airtight container, or covered with aluminum foil for 3 to 5 days.
Chicken pot pie can be frozen whole after cooking, or in slices — after it comes to room temperature, wrap it tightly in plastic wrap or store slices in zip-top bags. It can be reheated directly from the freezer for about 35 minutes on 375 in the oven.
Chicken pot pie is a hearty, complete meal all on its own but you can easily add some savory (or slightly sweet) sides to dress it up.
If you love this easy chicken pot pie recipe, you’re going to love these other comfort food dinners too. Please click each link below to find the easy, printable recipe!
Pork Chops and Scalloped Potatoes
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During the holidays you can’t go wrong with this classic recipe for Chocolate Coconut Macaroons. Ready in less than an hour and so delicious!
Are you in the mood for a sweet and satisfying treat? If so, then you need to try these chocolate coconut macaroons! They’re easy to make, taste delicious, and are perfect for satisfying your sweet tooth.
Plus, they’re naturally gluten-free, which means they’re perfect for people with dietary restrictions. So what are you waiting for? Give these macaroons a try today!
View postThis Baked Mac and Cheese is not your childhood mac and cheese. It’s rich, decadent, and made with a velvety cheese sauce.
Is there anything more comforting than a dish of creamy, cheesy baked mac and cheese? This classic dish can be tailored to your taste buds by adding your favorite ingredients.
Whether you like yours with bacon, lobster, or veggies, we’ve got the perfect base recipe for you. So gather up your family and friends and get ready for some serious comfort food!
If you’re like me, you grew up eating boxed mac and cheese. And while that’s still a favorite of mine, I wanted to create a recipe that gives it a homemade feel.
Now that the weather is changing here in North Idaho, I’m really craving all the comfort foods. This baked mac and cheese is simple to make, and the perfect comfort food for chilly nights. (Be sure to try our Frito Chili Pie too!)
Hope you enjoy it as much as we do! 🙂
Mac and cheese can be stored in the fridge for up to four days. Be sure to place it in an airtight container before chilling. When you’re ready to enjoy your mac and cheese again, simply reheat it in the oven or microwave until warmed through.
There are a few reasons why your baked mac and cheese might be coming out dry.
First, make sure you’re using the right amount of cheese – too little and the dish will be dry, while too much can make it greasy.
Second, be sure to cook your pasta al dente – if it’s overcooked, it will absorb too much of the sauce and become dry.
Finally, make sure you’re using enough milk – a lack of moisture will result in a dry dish.
These simple adjustments should result in a creamy, delicious dish.
If you’re looking for a quick and easy meal, mac and cheese is always a great option. But what if you have leftovers? Can you freeze mac and cheese?
The answer is yes, you can freeze mac and cheese. However, it’s important to note that the texture of the dish will change after being frozen and thawed. The pasta will become softer and the sauce may separate. For this reason, it’s best to eat frozen mac and cheese within 2 months.
When reheating frozen mac and cheese, be sure to add a little extra milk or cream to help recombine the sauce. You can also add a little shredded cheese on top before reheating to help give the dish some extra flavor.
If you’re looking for a shortcut when making baked mac and cheese, you might be tempted to use pre-shredded cheese. However, this can actually affect the taste and texture of your dish.
Pre-shredded cheeses often don’t taste as great as fresh cheese, and they also don’t melt as well. This can result in a less-than-ideal finished product.
For the best results, take the extra time to shred your own cheese for this recipe. It will make a big difference in the final dish!
Yes, you can make this dish ahead of time and store it in the fridge for the next day. Then prepare as directed in the recipe.
Be sure to place leftovers in an airtight container before chilling. When you’re ready to enjoy your mac and cheese again, simply reheat it in the oven or microwave until warmed through.
Not necessarily. This recipe uses the baking process to melt all the cheese we are mixing in. If you would like to make a macaroni and cheese recipe that doesn’t require baking, I recommend you try our super easy mac and cheese recipe that is ready in about 20 minutes and is made on the stovetop.
If you want your mac and cheese to have a crispy top, then you should not cover it with foil while it bakes. Allowing the cheese to be exposed to the heat will help it brown and create a delicious crust.
However, if you’re more interested in creamy mac and cheese, then covering it with foil during baking will help prevent the top from getting too brown or dry.
This skillet pasta 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 pasta 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 mac and cheese recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy skillet-baked mac and cheese recipe, you’re going to love these other pasta recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Mac and Cheese as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Looking for a fun, festive way to celebrate Halloween? These Candy Corn Jello Shots are the perfect party treat! They’re easy to make and sure to be a hit with your guests. Plus, they just look so cute! Give them a try this year – you won’t be disappointed.
Candy corn is a classic Halloween treat, and these jello shots are the perfect way to enjoy it! This recipe is easy to make, and it’s sure to be a hit at your next party.
The jello shots are made with vodka and Jell-O, so they’re super tasty. They’re also flavored with almond extract and simple syrup to give them that signature candy corn flavor.
So if you’re looking for a festive drink to celebrate Halloween, be sure to try these candy corn jello shots!
This year we have been on a jello shot kick. It’s no wonder because they are not only so popular but a perfect adult treats for parties and gatherings.
Fall just wouldn’t be the same without enjoying a little candy corn. So we decided to create a candy corn themed shot that is sure to delight all your guests this fall holiday season.
Candy corn is a type of confectionery made primarily from sugar, corn syrup, and flavoring. The candy is created by combining sugar, cornstarch, and other ingredients to form a dough, which is then formed into shapes and coated with food coloring.
Candy corn is one of the most popular Halloween candies in the United States, and is often used in decorations and as a treat for Trick-or-Treaters.
If you’re looking for a fun and festive way to enjoy candy corn, why not try making Candy Corn Jello Shots? These boozy treats are sure to be a hit at any Halloween party!
These candy corn Jello shots are a great way to enjoy the fall season.
They are perfect for any fall party or get-together.
They are colorful, fun, and a hit with everyone who tries them.
This Jello shot recipe is a fun way to get into the fall spirit.
The recipe includes layers of orange and yellow Jello, Knox gelatin, and whipped cream.
Whipped cream vodka is used to make the shot extra festive and delicious.
These treats are cute, easy, and delicious.
These treats may become your new party favorite.
You may end up with really light white lines in between each layer due to the whipped cream settling in each layer.
There’s really no way around this unless you skip the whipped cream, but the whipped cream helps define each layer since they give a transparent color otherwise and the orange does taint both the white and yellow layers.
Yes, you can make jello shots several days in advance. Simply prepare the jello according to the recipe instructions, then pour it into your shot glasses and refrigerate until ready to serve.
Yes, you can use any type of alcohol in your jello shots. However, we recommend using vodka, rum, or tequila as they mix well with the jello and provide a smooth flavor. Just don’t increase the measurements as it will keep the jello from setting.
To remove the jello shots from the shot glasses, simply run a sharp knife around the edge of each glass and then invert it onto a plate. The jello shots should easily come out of the glasses.
Jello shots can be stored in the refrigerator for up to 5 days as long as you have them properly covered. However, we recommend consuming them within 24 hours for the best flavor.
Yes, you can make your shots in smaller shot glasses if you prefer. Simply adjust the amount you add to each accordingly.
Yes, you can make jello shots with fruit punch by substituting the fruit punch for the cold water in the recipe.
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This Jell-O shot 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 Jell-o shots 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 fun adult treat recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy candy corn jello shot recipe, you’re going to love these other candy corn recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Candy Corn Jello Shots as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Halloween cookies are some of the most fun to make—bright colors, spooky shapes, and just the right mix of silly and sweet.
This list of my favorite Halloween cookie ideas I’ve created is packed with easy recipes that range from kid-friendly bakes to over-the-top treats with candy, sprinkles, and fun surprises tucked inside.
View postCreamy Hot Cocoa Dip is so simple to make and is perfect for parties! Add a little whipped cream or more mini marshmallows on top for fun.
Do you love hot cocoa during the winter? Well, now you can enjoy it all year long with this delicious Hot Cocoa Dip! It’s perfect for parties or anytime you need a sweet snack.
Plus, it’s effortless to make. You just need a few simple ingredients. So give it a try today! You won’t be disappointed.
Who wouldn’t love a warm, chocolatey dip on a cold winter day? This Hot Cocoa Dip is the perfect comfort food for any occasion. It’s easy to make and can be customized with your favorite toppings.
We love to add our own mix-ins and change it up depending on the mood. This is perfect when you don’t have a lot of time but want something tasty for dessert. So get cozy and enjoy some delicious dipping!
Cover this with plastic wrap or transfer it to an airtight container and refrigerate for up to 2 days.
This dip is easy to make and perfect for parties. The dip is delicious and fun to decorate. Try toppings such as mini chocolate chips, marshmallows, mini marshmallows, sprinkles, chopped chocolate, chocolate shavings, whipped cream, and mini M&Ms to dress up your sweet treat.
This dip is easy to make with just 4 ingredients. The chocolate gives the dip a rich and creamy flavor. The dip can be topped with marshmallow bits, whipped cream, and sprinkles.
You can also add other mix-ins to this creamy no-bake dessert dip to make it your own. Some good mix-ins to add include:
You can use your favorite dry hot chocolate mix!
To make this a creamier dessert dip, you can add a brick of cream cheese in place of the marshmallow fluff. However – hot chocolate really isn’t the same without marshmallows – so I highly recommend leaving the marshmallow in the recipe.
You can serve this with graham crackers, animal crackers, a spoon, candy canes, strawberries, Oreos, pretzels, and large marshmallows: This recipe is for a hot cocoa dip that is delicious and easy to make!
This is a great dessert to make 1-2 days ahead of time. The chocolate dip can be kept in a covered container in the refrigerator.
This delicious Hot Cocoa Dip recipe is good for up to 5 days in the refrigerator. The dip will become stiffer in the refrigerator, so it may need to be let sit at room temperature for 10 minutes or so before serving. Enjoy!
This delicious hot cocoa dip is the perfect treat for any occasion! Made with just a few simple ingredients, it’s rich, chocolatey, and oh-so-delicious. Plus, it’s super easy to make and can be frozen for later.
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This Hot Cocoa Dip 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 dessert dip 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 sweet recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy hot cocoa dip recipe, you’re going to love these other no-bake treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Hot Cocoa Dip as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This Pumpkin Pound Cake is the perfect fall dessert when you want something sweet and warm to enjoy with a cup of coffee or tea. Simple to make and great for all of the fall holidays and occasions.
Pumpkin pound cake is the perfect autumn dessert. The rich, spiced flavors of pumpkin are complemented by the moist, buttery texture of a pound cake.
This recipe is easy to follow and results in a delicious cake that everyone will love. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for the perfect end to your meal.
Is there anything more comforting than a warm slice of pumpkin pound cake on a cool autumn day? This recipe is perfect for those days when you want something sweet, but don’t want to spend a lot of time in the kitchen.
The best part is that it only takes a short time to make! So go ahead and indulge yourself with this delicious cake. You deserve it!
Pound cake is a type of cake that has been around for centuries. The name comes from the fact that the original recipe called for a pound each of flour, sugar, and eggs. Over time, the recipe has evolved to include different flavors and ingredients, but the basic concept remains the same.
Pound cake is a popular choice for many occasions because it is relatively easy to make and can be customized to suit any taste. There are endless possibilities when it comes to flavors and toppings, so everyone can find a pound cake that they will enjoy.
If you are looking for a delicious and easy-to-make cake, pound cake is a great option. Whether you are looking for a classic recipe or something with a twist, there is sure to be a pound cake that will suit your needs.
-Room temperature (covered) for up to five days
-Refrigerated for up to one week
-Freeze for up to three months
You will need sifted powdered confectioners sugar, vanilla extract, and milk. Whisk the ingredients together until smooth. Add more milk or icing sugar to make a thicker or thinner glaze. Finally, add a handful of chopped nuts for texture (optional).
I have found that these inexpensive metal loaf pans work perfectly for this recipe. You can also use glass if that is what you have on hand.
I understand that you might not keep pumpkin pie spice on hand – or maybe you used so much last season that you may have run out. No problem – just blend the following ingredients together and you will have your own homemade pumpkin pie spice.
Pumpkin Pie Mix is a mixture of pumpkin puree, sweetener and spices combined that is used to make pumpkin pie. Pumpkin Puree is a pureed form of pumpkin and can be used in recipes that call for canned pumpkin. It does not contain any other ingredients, it is just pureed pumpkin.
The recipe calls for pumpkin puree because it does not contain all the additional ingredients in the pie filling. Pumpkin pie filling can also be used in this recipe, however, most people think that it makes the dessert too sweet. I prefer to stick to puree.
There are many different pumpkin pound cake topping ideas that you can use to make your cake even more delicious. Here are some of the most popular ones:
If you love pound cake as we do – you don’t want to miss these other flavors here!
Here are a few options for recipes to serve with this pumpkin pound cake…
Yes, this cake does fine when it is frozen. Be sure to cover it or wrap it tightly in a freezer-safe wrap and thaw completely before serving. Typically I try to keep the loaf whole if I plan to freeze so that the inside doesn’t dry out. But if you wrap it tightly in plastic wrap, then in foil, and then place it in a zip-top bag, a cut loaf should do fine in the freezer.
You can make this pumpkin cake with either canned pumpkin or cooked fresh pumpkin. Make sure you are using pumpkin puree and NOT pumpkin pie filling because they are not the same thing.
I stock up on cans of Libby’s 100% pure pumpkin puree at the end of every season, so I can start making glorious pumpkin everything in August and September.
But keep in mind that if you are using fresh pumpkin puree, you want to make sure it has been drained WELL so that it doesn’t add too much liquid to the batter for this pound cake.
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This pumpkin pound cake 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 pound cake 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 fall cake recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy pound cake recipe, you’re going to love these other pumpkin recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Pumpkin Pound Cake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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New England Clam Chowder is a creamy, comforting soup made with clams, potatoes, bacon, and seasonings, for a deliciously rich flavor. Perfect for weeknight meals or cozying up on a chilly day.
Who doesn’t love a good bowl of clam chowder on a cold winter day? This New England-style clam chowder is perfect for those chilly days when you want something hearty and comforting.
It’s made with bacon, potatoes, onions, and clams, and it’s so creamy and delicious. Plus, it’s really easy to make and ready in just 30 minutes! Serve it with some crusty bread for a cozy meal that everyone will love.
Clam chowder is a classic New England dish, and there are lots of ways to make it. Here we’ll share our favorite recipe for clam chowder with you.
We’ve tried lots of different recipes over the years, and this one is definitely our favorite. It’s creamy, flavorful, and very easy to make. We’re sure you’ll love it!
Clam chowder is a creamy, hearty soup that has a unique flavor. The soup is made with clams, bacon, onions, sometimes celery, milk, and potatoes. The ingredients are simmered together and then the soup is finished with cream, half and half, or milk.
Clam chowder is a soup that has its origins in New England. The first mention of it was in 1751, when a traveler noted that it was being served at an inn in Rhode Island.
It is made with clams, potatoes, onion, and celery, and usually has milk or cream added to it. It can be served cold or hot, and is a popular dish at seafood restaurants.
Clam chowder became popular in the United States in the 19th century, and there are many regional variations of it. New England clam chowder is usually made with milk or cream, while Manhattan clam chowder is made with tomatoes.
There is also Rhode Island clam chowder, which is clear, and New York clam chowder, which is made with cheese. Clam chowder is often served with crackers or bread. It can also be garnished with parsley, bacon, or oysters.
Its simplicity. This chowder recipe is easy to follow and yields a delicious and hearty soup that is perfect for a winter meal.
The key to a good New England clam chowder is using fresh or top-quality clams and keeping the flavors simple. This recipe does just that, and the result is a creamy and flavorful soup that will please even the most demanding chowder lover.
New England clam chowder is a classic American soup. It is made with clams, potatoes, onions, salted pork (bacon), and milk or cream. What makes this soup so special is its unique flavor.
The key to making a great New England clam chowder is to use fresh or top-quality clams. If you can’t get your hands on fresh clams, you can use canned ones.
Another important ingredient in this soup is potatoes. They should be diced small so that they cook through properly. And finally, don’t forget to season the soup with salt and pepper to taste.
If you don’t have all the ingredients for New England clam chowder, don’t worry! There are plenty of substitutions you can make to still enjoy this delicious, hearty soup.
One of the most important ingredients in New England clam chowder is, of course, clams. If you don’t have fresh clams on hand, you can substitute canned or frozen clams. Just be sure to drain and rinse the canned clams before adding them to the soup.
Another key ingredient in New England clam chowder is dairy. This gives the soup its creamy, rich texture and flavor. If you don’t have milk on hand, you can substitute half-and-half or even cream. Just be aware that using a higher-fat dairy will make the soup even richer.
Finally, if you don’t have any potatoes on hand, no problem! You can substitute another type of starchy vegetables like corn or peas. Or, if you’re looking for a lower carb option, leave out the starch altogether and enjoy a lightened-up version of this classic soup. Many people omit potatoes and use cauliflower instead.
While is it not essential to add the bacon for this chowder to turn out delicious, it does add quite a bit of flavor to the chowder. I highly recommend adding it to the recipe.
Yes, you can just use all milk instead of adding the heavy cream to this recipe. Alternatively, you can sub in half and half for the heavy cream or even evaporated milk. The chowder will be less creamy and rich, but still flavorful.
There are a few different types of oyster crackers that go well with New England clam chowder. The first type is the plain oyster cracker. These are simple and have a mild flavor that will not overpower the soup.
The second type is the seasoned oyster cracker. These have a bit more flavor and can add a nice depth of flavor to the soup. The last type is the garlic oyster cracker. These have a strong garlic flavor that can really stand up to the soup.
Bread is also a great option for dipping into New England clam chowder. A nice, crusty loaf of bread will soak up all of the delicious flavors of the soup and make for a satisfying meal.
The possibilities are endless when it comes to what to serve with this fabulous chowder. Here are some of our favorites.
New England clam chowder is a creamy, hearty soup with a unique flavor. The key ingredients in this soup are bacon, potatoes, and cream, which all contribute to its delicious taste. Clams are also a key ingredient and are cooked to perfection in this recipe. This soup is a great way to enjoy a warm and hearty meal on a cold day.
Leftovers will keep in the fridge for up to 3 days if properly stored in an airtight container. If you plan to eat it for lunch, store it in single-serve storage containers.
Clam chowder is a creamy, hearty soup with a unique flavor. If you properly freeze it, you can enjoy it for months to come. Here’s how:
Make sure to allow to it cool to almost room temperature. Then transfer leftovers to a shallow, airtight container. Lable with the date and freeze for up to 3 months.
When ready to serve, allow to thaw in the fridge for 24 hours. Reheat in a large pot on the stovetop, simmering until hot. Don’t bring it to a boil.
This 30-minute chowder 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 chowder 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 simple comfort food recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy New England Clam Chowder recipe, you’re going to love these other chowders and soups too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Clam Chowder as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Biscoff Cupcakes are made with a Biscoff cookie spread and a fluffy, soft cake that is light and airy, then topped with cookie butter buttercream frosting.
Looking for a quick and easy cupcake recipe that still makes a statement? These biscoff cupcakes are the perfect dessert. With just a few ingredients, you can make these decadent treats in no time.
Plus, the flavor of biscoff is sure to please everyone. So what are you waiting for? Start baking!
These cupcakes are amazing! If you have never had Biscoff before, it is a European spread made from crushed biscuits (similar to cookies) and spices.
It’s like a cross between peanut butter and cinnamon sugar. The flavor is hard to describe, but it’s really good!
Anyway, I was in the mood for something sweet the other day and decided to make these cupcakes. Let me tell you, they did not disappoint! They are SO good! And they’re pretty easy to make too.
So if you’re looking for a new cupcake recipe to try out, I would definitely recommend these Biscoff Cupcakes!
Biscoff is a cookie butter spread made from ground, spiced biscuits by the Lotus brand. It is called Speculoos in some European countries.
Biscoff cookies were first created in Belgium in the early 1800s. The cookies were originally made by bakers who used leftover bread dough to make small, hard biscuits that were perfect for dunking in coffee.
The Lotus brand was created in 1932, and the company began selling Biscoff cookies in jars as a way to keep the cookies fresh longer. In 2007, Lotus introduced a cookie butter spread made from Biscoff cookies, and it quickly became a popular pantry staple.
Today, you can find Biscoff cookie butter spread in most major supermarkets as well as online. If you want to make your own Biscoff cupcakes at home, check out this recipe!
You can store these cupcakes in an airtight container for up to 3 days. And you can even pop them into the fridge if you make them ahead of time then take them out about 2 hours before serving.
Sometimes it can be difficult to find Biscoff cookies in the store. But don’t fret – you can make your own. Check out my recipe for Homemade Biscoff Cookies. You can bake the cookies, then turn them into cookie butter for this recipe. They pair perfectly with morning coffee or just about anything.
Yes, any speculoos cookie butter will do! Lotus cookie butter is a spread made from Lotus cookies. It is similar to peanut butter but has a unique flavor that is perfect for baking.
Belgian brown sugar gives Biscoff a caramel flavor.
If you want to make these cupcakes ahead of time, you can store them in an airtight container in the fridge for up to a week or in the freezer for up to 3 months. Just be sure to thaw them out before you frost and serve them.
The Biscoff buttercream can be made a couple of days in advance, then stored covered in an airtight container in the fridge. When you’re ready to frost the cupcakes, let the buttercream soften at room temperature and use a mixer to re-mix it. You can also add in a splash of milk to soften it up.
You can certainly forgo coring the cupcakes and adding the cookie butter to the center. Or you can change up the cupcake flavor and leave out the cookie butter in the cupcake batter, try using just vanilla or plain chocolate cupcake instead.
Yes – you can make this into a cake. Just follow the baking directions for your desired cake size on the back of the box only using the batter alterations you see here.
Bake until the center springs back when gently pressed. Cool completely before removing them from the pans. Then you can decorate with the Biscoff buttercream frosting.
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This cupcake 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 a doctored cake mix recipe like this 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 Biscoff cupcake recipe, you’re going to love these other cupcakes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Biscoff Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This is the best and easiest way to make Turkey Gravy. It’s the perfect Thanksgiving, Christmas, or holiday side dish to pair with turkey.
Turkey gravy is a classic Thanksgiving dish that is easy to make and can be tailored to your taste. In this recipe, we will show you how to make a basic turkey gravy using pan drippings and flour.
You can add additional ingredients such as herbs, onions, or mushrooms to give your gravy a personal touch. This recipe is perfect for those who are new to making gravy – it’s simple and straightforward. So let’s get started!
If there’s one thing that can make Thanksgiving dinner even better, it’s gravy. This easy turkey gravy recipe is perfect for making ahead of time, so you can focus on the rest of the meal.
But honestly, you don’t have to wait for the holiday season to make this gravy recipe. I like having gravy on a multitude of recipes throughout the year – so we make this all of the time.
You won’t believe how simple it is to make from scratch. No pre-packaged envelope full of additives and preservatives. This recipe is so much better!
Turkey gravy is a type of sauce made from turkey or chicken stock, butter, flour, and sometimes other ingredients.
Making your gravy in advance is a great way to save time on Thanksgiving Day. Not only will it save you time, but it will also ensure that your gravy is perfectly cooked and flavorful. (keep in mind that it can be difficult to use the drippings for this recipe ahead of time if you are not cooking the turkey until several days later)
There are a few things to keep in mind when making your gravy in advance. First, make sure that all of your ingredients are fresh. This will help to ensure that your gravy is flavorful and tasty.
Second, cook the gravy completely before storing it. This will prevent any bacteria from growing and will also help to keep the flavor intact.
Finally, store the gravy in an airtight container in the refrigerator for up to three days or in the freezer for up to three months.
When you are ready to serve the gravy, simply reheat it in a small saucepan or in the microwave until it is hot and bubbly.
A roux is a combination of fat and flour used while cooking to make a thickened sauce or gravy. A classic roux recipe contains equal parts butter to flour (1/4 cup butter to 1/4 cup four).
Since our turkey gravy is a roux gravy, keep in mind it will continue to thicken as it cools. If it has thickened too much, just add a little more liquid before it hits the table.
Generally, gravy made with pan drippings does not need any more seasonings as all of those pan juices contain all the salt, pepper, and flavor. It’s important to taste-test it once it’s done and save adding any extra seasoning at the end.
If you don’t have the turkey drippings on hand, don’t worry! You can still make delicious gravy without it.
Replace the drippings in the recipe with chicken or turkey stock. You may need to add more seasonings at the end since the stock doesn’t have all of the flavors that the drippings would add to the finished gravy recipe.
If you want to make a gluten-free gravy, you can substitute the flour for gluten-free flour. This will change the texture of the gravy, but it will still be delicious.
If you want to make a dairy-free gravy, you can substitute the butter with lard or bacon grease. This will change the flavor of the gravy, but it will still be delicious.
There are a few things you can do to thicken your gravy. If it is too thick, add broth a tablespoon or two at a time. If it is too thin, mix one tablespoon of melted butter with one tablespoon of flour and whisk into the gravy. Now, if it is lumpy, use your strainer!
In my opinion, gravy goes with just about anything. However – you don’t want to miss the other holiday side dishes linked further down in this post. But if you want the VERY BEST turkey and main dish holiday recipes – be sure to check these out too!
If you have any turkey gravy left over after your feast, it can be stored in the fridge for up to a week. Simply place it in a covered container or jar and pop it in the fridge. When you’re ready to enjoy it again, simply reheat it gently over low heat while whisking occasionally to prevent the sauce from breaking.
You can also freeze your turkey gravy for up to three months. Again, place it in a covered container or jar and then into the freezer. When you’re ready to use it, thaw overnight in the fridge and then reheat gently as mentioned above.
Yes, that should work. You might end up with a slightly different texture. Also, you may end up needing to add more liquid or more cornstarch to reach the right consistency.
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This gravy 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 a homemade gravy 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 holiday side dish recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy turkey gravy recipe, you’re going to love these other holiday side dishes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Turkey Gravy as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Tender and juicy Slow Cooker Turkey Breast is the perfect crockpot dish for Thanksgiving or Christmas. So simple, great for beginners!
Thanksgiving is just around the corner, and if you’re like me, you’re planning your holiday meal early. This year, forget the oven and try using a slow cooker instead.
Slow cookers are great for cooking turkey because they keep the meat moist and ensure that it doesn’t get dried out. Plus, they free up your oven for other dishes.
Follow this step-by-step guide to make a delicious slow cooker turkey breast this holiday season.
Slow cooker turkey breast is definitely one of the easiest ways to cook a turkey breast. Plus, it’s really moist and delicious.
I love this recipe because it is so simple. I really wish we had it when we were first learning how to make a holiday meal 30 years ago. This is almost as easy as dump and go because you can just place the veggies along with the seasoned turkey in the slow cooker and leave it to cook until it is ready.
There isn’t a lot of prep or additional steps. So simple – anyone can do it.
When it comes to turkey, it is always better to have too much than too little. No one wants to run out of turkey on Thanksgiving! However, how much turkey per person do you need?
The USDA recommends 1/2 pound (227 grams) of meat per person. However, this is a very safe quantity if you want to be sure to have enough and plenty for leftovers. Instead, I’m keeping the nutrition info reasonably realistic by choosing 6-8 ounces per serving.
One whole turkey breast will feed about 6-8 people, depending on how many other dishes are being served. If you’re serving a lot of other food, you may want to consider getting two smaller breasts instead of one large one.
When it comes to leftovers, plan on about 1/2 cup (120 ml) of cooked turkey per person. This will give you enough for sandwiches and other dishes without having too much leftover Turkey Day food!
The best way for a turkey to be cooked is with high heat, which will kill all the bacteria in the turkey. The USDA recommends cooking your turkey at 450 degrees Fahrenheit for 15 minutes per pound of weight when using a conventional oven.
When cooking with a slow cooker, the heat and steam trapped under the lid will help to cook the turkey. Try not to open the lid too often to check on it.
Slow cooking of a turkey breast can be done until the internal temp reaches 165 degrees.
It takes about 24-48 hours for a turkey breast to thaw in the refrigerator. To speed up the process, you can place the turkey breast in a cold water bath and change the water every 30 minutes. I don’t recommend thawing in the microwave.
Yes, you can slow cook a skin-on turkey breast. However, the skin will not be as crispy as if it were roasted in the oven.
While you can do this – that doesn’t mean that you should. I highly recommend that you don’t try to do this with a frozen turkey breast.
When cooking with a slow cooker – the meat will sit at an unsafe temperature for far too long when cooking slowly. So this could make you and your guests quite sick. It also will make the cooking process VERY long.
This won’t result in a very good meal. You will likely have dry, tough turkey on the outside and potentially unsafe turkey on the inside. Please use a fresh or fully thawed turkey for this recipe.
While this turkey breast is very versatile and can be served with just about anything – here is a list of our favorite recipes that we pair with this great main dish.
PRO TIP: After the turkey breast is cooked, it may be baked under a broiler for about 4 minutes to get a crispy outer layer (this isn’t required).
PLEASE BE SURE TO DISINFECT YOUR SINK AND THE SURROUNDING COUNTERTOPS AFTER RINSING THE TURKEY. While I don’t typically recommend rinsing poultry because it just spreads any microbes around your kitchen – when it comes to turkey, you need to at least rinse off the extra juices in the packaging.
Don’t worry – all the microbes will cook out – but the sink and any areas where things could have splashed will need to be properly disinfected. Use a wipe or spray and be sure to leave it on for the recommended time so you aren’t spreading things around your kitchen.
You bet. We like to keep the leftovers in the fridge for a couple of days for quick and easy meals. But if it looks like we aren’t going to be able to eat it all within 3-4 days – then I toss the remaining leftovers in a zip-top bag and freeze it for up to 2 months.
It’s great to add it to a last-minute dinner-like soup in the Instant Pot. I don’t even have to thaw it first.
The most important thing to remember when using a meat thermometer is that it needs to be in the thickest part of the meat since that will take the longest to heat all the way through and come to the proper temperature.
The tip of a digital thermometer should be inserted into the center of a large roast, turkey, or other whole bird. The probe should not touch the bone or any other cold spot.
Insert the probe slowly and carefully until it touches an internal part of the meat and takes its reading without touching or moving any internal parts such as bones or fat.
When it comes to turkey breast, you have the option of using a boneless or bone-in turkey breast. Both options will work for this recipe, but the bone-in turkey breast will take more time to cook.
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This holiday dinner 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 a turkey in your slow cooker 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 holiday recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy turkey recipe, you’re going to love these other turkey recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Slow Cooker Turkey Breast as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Enjoy this Pumpkin Spice Latte Recipe for the autumn season. It is quick and easy to make, and it will warm you up on a cool fall evening.
Fall is officially here, and that means one thing – pumpkin spice latte season! If you’re like me and love this delicious seasonal drink, then you’re going to love this recipe.
It’s easy to make and tastes just like the real thing. So go ahead and treat yourself – enjoy a pumpkin spice latte today!
View postOreo Balls – Oreo Truffles are an easy no-bake treat made with just 3 ingredients and can be decorated for any holiday. They taste SO GOOD!
Oreo Balls are a sweet and simple dessert perfect for any occasion. If you’re looking for a quick and easy dessert that will impress your friends, look no further than Oreo Balls.
This simple recipe only requires three ingredients and takes just minutes to make. Plus, who can resist a sweet and creamy ball of chocolate and Oreos?
Whether you’re hosting a party or just need a sweet snack for movie night, these Oreo Balls are sure to satisfy your cravings.
Do you love Oreos? Who doesn’t, right? Well, have you ever made Oreo Balls? They are one of my favorite things to make!
You just mix together some Oreos and cream cheese, roll them into balls, and dip them in melted chocolate. They are so good! And they’re really easy to make too. If you’re looking for a quick and easy dessert idea, try making Oreo Balls!
I can tell you that when I make these for the neighbors each year for the holidays, they always send me a message about how much they enjoy them. Then about a day later they are messaging me asking if I would make them some more.
These are always a hit – no matter how you decorate them. They are so simple to make and CRAZY GOOD!
There are three different types of Oreo cookie balls – snowmen, Christmas Tree, and easier dipping. Each type of Oreo cookie ball has a different decoration – white chocolate for snowmen, white chocolate and decorating gels for Christmas Trees, and cinnamon candy for easier dipping.
If you’re looking to keep your Oreo cookie balls fresh, the best way to do so is by storing them in the refrigerator. This will help to keep them from drying out or becoming stale.
You can also freeze them for longer-term storage. Just be sure to use an airtight container so they don’t get freezer burn.
We used white chocolate candy melts for this recipe. But you can also use almond bark, Candi Quik, melting wafers, or even high-quality white chocolate. If you use white chocolate chips, you may need to add a tablespoon or two of coconut oil to get it to melt smoothly without seizing up.
Oreo balls can be frozen in an airtight container for up to 2 months. This is a great way to store them if you want to have them on hand for a quick snack or dessert.
You can also freeze them in different shapes and sizes, which can be fun if you are looking for a variety of ways to enjoy them. Oreo balls can also be frozen in different flavors, such as chocolate or peanut butter.
And finally, they can also be frozen in different colors, which can add some visual interest to your Oreo ball experience.
If you want to get really festive with your Oreo balls, you can dip them in white chocolate and add red and green sprinkles, or even crushed candy canes. You could also add holiday candies for a Christmassy touch.
*if using double-stuffed Oreos – reduce the cream cheese by half.
According to our nutrition calculator in the recipe card, one Oreo cookie ball has 71 calories and 6g net carbohydrates. However, I came up with slightly different results when I entered this into my Carb Manager app. So please do your own calculations if you are watching your macros closely.
It is imperative that the mixture is chilled for at least 30 minutes to 1 hour & that the finished truffles stay chilled. It is important to keep the cream cheese chilled for food safety.
Yes -you sure can. These Oreo truffles can be made with any type of Oreo cookie you prefer.
If you want to make Oreo balls ahead of time, the best way to do it is to prepare the filling and then freeze it until you’re ready to use it. This will help keep the balls from drying out.
To store Oreo balls, place them in an airtight container in the fridge for up to a week.
Oreo cookie balls will keep for 3 weeks in the refrigerator or 2 months in the freezer. Oreo cookie balls should always be stored in a covered container.
This is important – just because the package says “sprinkles” doesn’t necessarily mean that it is in fact sprinkles.
I see a lot of people using colored sanding sugar that is labeled as sprinkles.
This will not work as well because when that sugar gets wet – like when mixed into a moist dough or when placed in the refrigerator, it will sweat & the color will bleed out.
When your chocolate wafers become chunky rather than creamy, it is said that the chocolate is seized. This is typically due to overheating or contact with water or steam.
In the first case, the chocolate is just burning from excess heat, but in the second case, there is a negative reaction between the chocolate (which is waxy and has many oils that are hydrophobic, or “water-fearing”) and the water, causing the components of the chocolate to separate.
Be sure to refer to the package directions when melting chocolate to prevent this from happening.
If you want to make Oreo balls, you’ll need a few things. First, you’ll need a package of Oreos. Next, you’ll need some cream cheese. And finally, you’ll need a Wilton Dipping tool. (affiliate link to it below)
The Wilton Dipping tool is a handy tool that makes it easy to dip candy or cookie truffles into chocolate. It’s part of a three-piece set that also includes a fork and a spoon. With this set, you can easily dip your Oreo balls into melted chocolate without making a mess.
Once your Oreo balls are dipped in chocolate, you can let them cool on a sheet of wax paper. Then, enjoy!
Chocolate chips or chocolate candy melts are the best type of chocolate to use for dipping. Shortening or coconut oil can be added to make the chocolate chips easier to dip. A small amount of shortening or coconut oil is best when melting the chocolate chips in the microwave.
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This Oreo truffle 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 Oreo truffles 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 treat recipe.
If you love this easy Oreo truffles recipe, you’re going to love these other Oreo treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Oreo Balls as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This moist and tender Pumpkin Spice Cake is topped with a rich cream cheese frosting. It’s perfect for fall baking and holiday parties.
Fall is in the air and that means one thing: pumpkin spice season! This year, ditch the same old pumpkin pie and try your hand at this delicious pumpkin spice cake.
It’s moist, flavorful, and perfect for any autumn gathering. Best of all, it’s easy to make – just follow these simple steps and you’ll be ready to go!
Is it really fall if you don’t have a pumpkin spice cake in your house? I think not. This is my go-to recipe for the season. It’s easy to make and always turns out delicious.
Plus, the best part is that you can customize it however you want! So whether you’re looking for something classic or something a little more adventurous, this recipe has you covered. I know you’ll love it!
Pumpkin spice cake is a dessert that has been around for decades. It was first created in the 1940s by Chef James Beard who used pumpkin pie spices to create a cake.
This dessert became popular in the 1990s when Starbucks introduced it as a seasonal beverage option. They also packaged their pumpkin spice latte mix to sell at grocery stores and supermarkets.
The pumpkin spice cake is a type of dessert that is very popular during the Fall and Winter seasons. The popularity of this dessert has been steadily increasing over time, with many people indulging in it as early as September, or even August.
There are many reasons why pumpkin spice cake is so popular, but one of the most significant reasons is that it tastes great.
You can make this recipe as cupcakes! Simply follow the same oven temperature, fill the cupcake wrappers 2/3 full, and bake 18-21 minutes or until baked through. OR you can check out my pumpkin spice cupcakes recipe. You’ll get the same great flavor and texture in a convenient cupcake form!
If you want to make a double batch of this pumpkin spice cake, simply double all of the ingredients. The bake time will remain the same as long as you divide the ingredients into two cake pans and bake them side-by-side in the oven.
Yes, pumpkin spice cake can be made in advance and stored in the fridge. You’ll need to let it cool completely before serving.
Again, this is a matter of personal preference. The cream cheese frosting will need to be kept chilled in between servings.
We think this cake is best served at room temperature, but it will be just fine if served chilled too. Simply remove it from the fridge about an hour before you plan to serve.
If you want to try making this pumpkin spice cake recipe using homemade puree, it’s important to know that the results may not be exactly the same. This is because store-bought puree is usually more watery than homemade puree.
As a result, your cake may not be as moist and fluffy. However, if you’re willing to experiment, we recommend giving it a try! Who knows, you might just end up with a delicious pumpkin spice cake that’s even better than the original.
If you’re making this recipe gluten-free, use a gluten-free all-purpose flour substitute and not almond flour. The pumpkin spice cake with cream cheese frosting is incredibly moist and is slightly denser than regular cake, so I think the batter could be made gluten-free.
You can make this pumpkin spice cake with either canned pumpkin or cooked fresh pumpkin. Make sure you are using pumpkin puree and NOT pumpkin pie filling because they are not the same thing.
I stock up on cans of Libby’s 100% pure pumpkin puree at the end of every season, so I can start making glorious pumpkin everything in August and September.
Pumpkin Pie Spice is made of cinnamon, ginger, nutmeg, and cloves. You can use it to make your own pumpkin pie spice by mixing these spices together.
Pumpkin Pie Mix is a mixture of pumpkin puree, sweetener and spices combined that is used to make pumpkin pie. Pumpkin Puree is a pureed form of pumpkin and can be used in recipes that call for canned pumpkin. It does not contain any other ingredients, it is just pureed pumpkin.
The recipe calls for pumpkin puree because it does not contain all the additional ingredients in the pie filling. Pumpkin pie filling can also be used in this recipe, however, most people think that it makes the dessert too sweet. I prefer to stick to puree.
I understand that you might not keep pumpkin pie spice on hand – or maybe you used so much last season that you may have run out. No problem – just blend the following ingredients together and you will have your own homemade pumpkin pie spice.
Yes, this cake does fine when it is frozen. Be sure to cover it or wrap it tightly in a freezer-safe wrap and thaw completely before serving. I like to add the topping once served. I also like to portion it out into individual servings before freezing so we can just grab one or two to thaw at a time.
Here are a few options for recipes to serve with this pumpkin spice cake…
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This dump cake 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 a dump cakeg 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 fall dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy pumpkin spice cake recipe, you’re going to love these other pumpkin recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Pumpkin Spice Cake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This Baked Salmon Recipe is made with lemon, garlic, salt, pepper, and parsley. It’s quick to prepare and easy to cook in the oven and is perfect for a busy weeknight or anytime you’re looking for a healthy and delicious meal.
Salmon is a delicious, healthful protein that’s perfect for a quick and easy weeknight meal. This simple baked salmon recipe is ready in about an hour, and it’s packed with flavor. Plus, it’s low-carb and gluten-free, making it a great choice for people following a special diet.
Not to mention, this easy-baked salmon recipe is perfect for beginners. So what are you waiting for? Give this easy salmon recipe a try tonight!
View postA good Pear Butter Recipe is a must for fall, and is just perfect for your morning toast! This recipe is simple to make – just toss it all in the slow cooker! Not only is it delicious, but it makes the house smell incredible while it cooks!
If you’re looking for an easy, delicious way to use up pears, give this pear butter recipe a try! Making your own pear butter is easier than you might think!
This recipe only requires a few simple ingredients, and it’s perfect for Fall. You can make it using a slow cooker or on the stovetop – and it’s perfect for spreading on toast or serving with pancakes. Plus, it makes a great gift idea for the holidays!
If you’re like me, you love finding creative ways to use up leftover fruit. And if you’re also like me, you always seem to have an abundance of pears on hand.
So today I’m excited to share my recipe for homemade pear butter! It’s easy to make and the perfect spread for toast, muffins, or even pancakes. Give it a try and let me know what you think!
Pear butter is a type of fruit butter made from pears. It is similar to apple butter but has a more intense flavor due to the higher sugar content of pears.
Pear butter can be made by cooking down pears with sugar and spices until it forms a thick, spreadable paste.
Making pear butter is a great way to use up excess pears, and it makes for a delicious spread on toast or muffins. This recipe uses just a few simple ingredients and can be easily adapted to your own taste.
So if you’re looking for something new to do with those extra pears, give pear butter a try!
This recipe can be stored in the fridge for up to 2 weeks or frozen for up to 6 months. To store, place the pear butter in a clean, airtight container and keep it in the fridge.
To freeze, place the pear butter in a freezer-safe container and label it with the date.
When choosing pears for your Star Spiced Pear Butter recipe, you want to make sure that you select pears that are ripe but not overripe. The best way to tell if a pear is ripe is to gently press on the fruit with your thumb.
If the pear yields to the pressure, it is ripe and ready to use. If the pear feels hard or unyielding, it is not yet ripe and should be left to ripen further.
Once you have selected your pears, you will need to peel and core them. The easiest way to do this is to cut the pears in half lengthwise and then use a spoon or melon baller to scoop out the seeds and core.
Once your pears are peeled and cored, they are ready to be used in your Pear Butter recipe.
You don’t need to peel the pears for this recipe.
If you have made too much pear butter or simply want to save some for later, freezing it is a great option! Pear butter can last in the freezer for up to 6 months.
To freeze, simply place the pear butter in an airtight container or freezer bag. Make sure to leave some headspace in the container so that the pear butter has room to expand as it freezes.
When you are ready to use the frozen pear butter, thaw it in the refrigerator overnight. Once thawed, stir well before using. The texture of the pear butter may change slightly after freezing and thawing, but it will still be delicious!
Once it has been cooked, ladle it into clean, sterilized jars, leaving 1/2 inch of headspace. Wipe the rims of the jars clean, then screw on the lids and rings.
Place the jars in your pressure canner, making sure that they are covered by at least an inch of water. Process at 10 pounds of pressure for 10 minutes for half-pint or pint jars, or 15 minutes for quart jars. Let the pressure come down naturally before opening the canner and removing the jars.
Let the jars cool undisturbed for 12 hours before checking the seals and storing in a cool, dark place.
Pour the pear butter into jars and seal them with lids. Place the jars in a water bath canner and process them for 10 minutes.
Pear butter is a type of fruit spread or preserve made from cooked pears. It is similar to apple butter in taste and texture, although it may be slightly thinner in consistency. Pear butter is often spiced with cinnamon, cloves, and nutmeg.
Most pear butter recipes are vegan, as they do not contain any animal-derived ingredients. However, some brands may add honey or other sweeteners that are not vegan-friendly. Be sure to check the ingredients list before purchasing pear butter to make sure it meets your dietary needs.
Pear butter is a delicious and versatile ingredient that can be used in a variety of recipes. Here are some ideas on how to use pear butter in your cooking:
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This spread 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 a fruit butter like this in your slow cooker 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 spread recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy pear butter recipe, you’re going to love these other jams and spreads too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Pear Butter as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Pumpkin Pudding Shots are so delicious with an extra layer of cheesecake pudding. Sweet, spicy, and boozy, they are a perfect fall dessert!
If you’re like me, then you love anything pumpkin flavored during the fall season. These pumpkin pudding shots are the perfect dessert to bring to your next party!
They’re easy to make and taste delicious. Plus, they’ll definitely impress your friends. So give them a try today!
You’re going to love these delicious pumpkin pudding shots! They’re the perfect drink/treat for fall parties and gatherings. Ummm- can you imagine how awesome these will be for Thanksgiving?? YES!
And best of all, they’re super easy and quick to make. So gather your friends and get ready to say cheers to autumn!
Pumpkin pudding shots are a type of alcohol-infused dessert that combines the flavors of pumpkin pie and pudding with a shot of your favorite liquor. They are perfect for fall parties and celebrations, and can be made ahead of time so you can enjoy them all season long!
Pudding shots, like the ones pictured here, are usually prepared with one cup of alcohol for the entire batch. After that, it’s divided among the 12 shots — they aren’t very strong.
It comes out to less than 1 ounce per shot, I believe. Increasing the booze could cause the pudding to set improperly.
Pudding shots can be served at room temperature, but they are more commonly served cold. This is because pudding is generally a cold dessert. When alcohol is added to the pudding, it can make the pudding set improperly if it’s not kept cold.
Serve with spoons; unlike Jell-O shots, it’s difficult to just run your tongue over the edge of a pudding shot in order to consume the entire thing. It is also pudding, so you won’t be able to remove it from the glass in one piece because it doesn’t hold its shape.
Keep these pudding shots refrigerated until ready to serve. BUT – do not refrigerate these for longer than a day before serving. They will start to dry out and crack down the sides. These are best served the same day they’re made.
If you use higher-proof alcohol (80-proof or higher), the stronger alcohol content may prevent the pudding from setting.
You might have miscalculated your amounts or your proportion of pudding to alcohol, which will keep the pudding from setting. If that’s the case, add 8 ounces of whipped cream or cream topping before chilling it.
Yes, you can make these in a non-alcoholic version. Just prepare the pudding as directed on the box and then layer it into the glasses just as you would with this version. Top with garnish before serving.
You can find shot glasses at most party stores or online. If you are making a large batch of pumpkin pudding shots, you may want to invest in a plastic shot glass set so you don’t have to worry about breaking any glasses. I have some linked here in the list below.
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This pudding shot 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 shots with pudding 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 fun adult treat recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy pumpkin cheesecake pudding shot recipe, you’re going to love these other easy shot recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Pumpkin Pudding Shots as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Ditch the oven and use your air fryer to make pizza rolls this game day. Air Fryer Pizza Rolls are quick and easy and clean-up is a breeze!
Are you looking for an easy way to make pizza rolls? Check out this recipe for air fryer pizza rolls! They’re a quick and easy snack that the whole family will love.
Plus, they’re perfect for air fryers of all sizes. So what are you waiting for? Give them a try today!
Pizza is classic comfort food, and it’s easy to see why. Who doesn’t love the combination of cheese and sauce? But sometimes, pizza can be a little bit heavy.
That’s where air fryer pizza rolls come in. They’re lighter, and full of flavor – perfect for an easy weeknight meal. Plus, they’re so fun to eat! If you’ve never tried making them before, now is the time. You won’t regret it.
I love how quickly we can make these without waiting for the oven.
Air Fryer Pizza Rolls are a quick and easy snack or meal that can be made in minutes. They are perfect for those who are looking for an easier alternative to making them in the oven.
These tasty snacks are can be found in the frozen food aisle at your local grocer.
Air fryers are kitchen appliances that use hot air to cook food. The food is placed in a basket or tray, and hot air circulates around it, cooking the food.
Air fryers work by circulating hot air around food to cook it. The hot air circulates around the food in the basket or tray, cooking it evenly.
Air fryers have several benefits over other cooking methods. They use less oil than deep frying. Additionally, air fryers are healthier because they don’t require as much oil as deep frying does.
They cook the food quickly and evenly, so you can enjoy perfectly cooked meals with little effort.
Air fryers use little or no oil, so they are a healthier option than deep frying.
They are easy to use and clean, so you can enjoy hassle-free cooking.
Air fryers are compact and versatile, so they are perfect for small kitchens or on-the-go cooking.
If you have leftovers, store them in an airtight container in the fridge for up to four days. Reheat them in the air fryer at 350 degrees F for about five minutes, or until warmed through.
The air fryer can cook frozen pizza rolls in a shorter amount of time than the oven or microwave.
Air frying can cook the rolls evenly so that they are crispy on the outside and cooked through on the inside.
The air fryer does not require preheating, so you can start cooking frozen pizza rolls right away.
Cooking these pizza rolls in the air fryer is a quick and easy way to get a delicious meal on the table.
These pizza rolls are crispy on the outside and cooked through on the inside, making them a perfect snack or meal.
You can start by preheating the air fryer to 350 degrees F before cooking the pizza rolls. It isn’t necessary – but it can help.
Cook the pizza rolls in batches of 10-12, depending on the size of your air fryer. Don’t over-crowd the basket.
Cook for 5-7 minutes, until they are golden brown and cooked through.
Allow them to cool for a few minutes before serving, as they will be VERY hot!
On one hand, using oil can help to create a crispy exterior. On the other hand, too much oil can cause the rolls to become greasy and oily. You can give them a light spritz with an oil mister to make them a bit crispier.
If you’re looking for a quick and easy snack or appetizer, pizza rolls are a great option. And if you have an air fryer, they can be even better!
There are lots of brands of pizza rolls out there, so how do you know which ones are the best for air frying? Here are a few things to look for:
1) Totino’s Party Pizza Rolls: These classic pizza rolls are made with 100% real cheese and no artificial flavors or preservatives. They cook evenly in the air fryer and are of great value.
2) DiGiorno Pizza Rolls: These pizza rolls are made with real mozzarella cheese and a crispy, thin crust. They come in a variety of flavors, including pepperoni, supreme, and four cheese.
3) Red Baron Pizza Rolls: These pizza rolls are made with 100% real cheese and a golden, flaky crust. They come in several different flavors, including pepperoni, sausage & pepperoni, and supreme.
4) Newman’s Own Pizza Rolls: These pizza rolls are made with organic ingredients and no artificial flavors or preservatives. They have a thin and crispy crust and come in several different flavor options.
5) Amy’s Kitchen Pizza Rolls: These pizza rolls are made with organic ingredients and no artificial colors or flavors. They have a thin crust and come in several different flavor options, including cheese, spinach & mushroom, and Supreme.”
If you want to pre-heat the air fryer that is fine. This will help ensure that the pizza rolls cook evenly and are crispy on the outside.
To pre-heat the air fryer, simply turn it on to the desired temperature and let it run for a few minutes before adding the pizza rolls.
There are a few different types of dipping sauces that can be used for pizza rolls. Some people prefer to use a tomato-based sauce, while others prefer a more creamy sauce. There are also a variety of dipping sauces that are available commercially.
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!
Making snacks like this is a quick and easy way to enjoy a delicious snack or meal. However, not all air fryers are created equal. Some air fryers are better than others when it comes to making air fryer pizza rolls.
When choosing an air fryer for making snacks, there are a few things to keep in mind.
First, consider the size of the air fryer. Some air fryers are small enough to fit on a countertop, while others are larger and require storage space.
Second, think about how many people you will be cooking for. If you plan on making large batches of air fryer pizza rolls, you will need an air fryer that can accommodate them.
Finally, consider the features of the different models of air fryers. Some have more advanced features than others, such as timers and temperature controls.
3) Cuisinart TOA-70 AirFryer Toaster Oven
4) Ninja Foodi 8-Quart 9-in-1 Deluxe XL Pressure Cooker
Each of these air fryers has its own unique features that make it ideal for making air fryer pizza rolls. Choose the one that best suits your needs and preferences.
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 Fryer Pizza Rolls recipe, you’re going to love these other air fryer snacks too. Please click each link below to find the easy, printable recipe!
Air Fryer Garlic Parm Chicken Wings
If you love this recipe for Air Fryer Pizza Rolls as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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These Pumpkin Zucchini Muffins are moist and flavorful. Paired with cocoa, coffee, or tea, they are the perfect way to start a fall morning.
Pumpkin Zucchini Muffins – the perfect Fall treat! These muffins are so easy to make, and they’re packed with flavor. You’ll love the combination of pumpkin and zucchini in every bite.
Plus, they’re a great way to pair two of the most popular fall flavors all in one grab-n-go breakfast. Give these muffins a try today!
If you’re like me, you’re always looking for ways to use up extra zucchini and pumpkin. Here’s a delicious recipe for Pumpkin Zucchini Muffins that are perfect for fall.
These muffins are moist and fluffy, with a hint of pumpkin spice flavor. They are the perfect way to start your day!
Pumpkin Zucchini Muffins are the perfect fall treat! They’re moist, flavorful, and full of all the best fall spices. And they’re so easy to make, too!
Just mix everything together in one bowl and bake. These muffins are great for breakfast, snacks, or even dessert. And they freeze well, too!
Prep time: 10 minutes
Cook time: 20 minutes
To freeze, place the cooled muffins in a freezer bag. To reheat, remove from the freezer and microwave in 30-second increments or until heated through.
Zucchini muffins are best stored in an airtight container at room temperature or in the fridge. They will keep for up to 5 days.
You don’t need to peel zucchini before using it in baking.
You can easily turn this into a loaf of quick bread. Simply bake the muffins in a loaf pan instead of individual muffin cups.
The baking time will be slightly longer, so start checking the bread after about 25 minutes. Once the bread is golden brown and a toothpick inserted into the center comes out clean, it is done!
Let the bread cool in the pan for a few minutes before slicing and serving.
If your zucchini is too moist, it can make your muffins soggy. To avoid this, you can remove the moisture by grating the zucchini and then squeezing it in a clean kitchen towel. This will help to keep your muffins nice and moist.
This recipe works because it is packed with flavor. The pumpkin and zucchini work together to create a moist and delicious muffin that is perfect for fall. The spices in the recipe add to the flavor of the muffins and make them even more irresistible.
If you have frozen zucchini, you can still use it in bread or muffins. Just thaw the zucchini first and then squeeze out the excess moisture. You may need to add a little extra flour to your recipe to account for the moisture from the zucchini.
The perfect pumpkin zucchini muffin recipe is one that results in a moist and flavorful muffin. There are a few tips and tricks to ensure your muffins turn out perfectly every time.
First, be sure to use the correct size baking pan. If the pan is too small, the muffins will be overcooked on the outside and undercooked on the inside. If the pan is too large, the muffins will be undercooked on the outside and overcooked on the inside.
Second, always preheat your oven before baking. This will help ensure that your muffins bake evenly.
Third, when measuring the ingredients, be sure to use level measurements rather than scooping them into the measuring cup. This will help prevent any dry or wet spots in your batter which can result in uneven baking.
Fourth, once you’ve mixed together all of your ingredients, only stir them until they’re just combined. Over-mixing can result in tough muffins.
Finally, don’t open the oven door while they’re baking! Every time you do this, heat escapes and can cause your muffins to become overcooked or uneven.”
Zucchini is a great source of dietary fiber, which is important for maintaining a healthy digestive system.
Pumpkin is rich in antioxidants, which can help protect the body against disease.
Zucchini and pumpkin are both low in calories, making them a healthy choice for those watching their weight.
These muffins are a good source of vitamins and minerals, including vitamin A, potassium, and iron.
Zucchini is a type of summer squash that is low in calories and high in nutrients. It is a good source of vitamins A, C, and K, as well as potassium and manganese. Additionally, zucchini contains antioxidants and phytonutrients that may offer health benefits.
Zucchini can be eaten raw, cooked, or baked. When cooking zucchini, it is important to not overcook it, as this can cause the vegetable to become mushy. There are many delicious ways to enjoy zucchini, so get creative in the kitchen and try out new recipes!
Pumpkins are a great source of vitamins and minerals, including vitamin A, vitamin C, potassium, and fiber. They’re also low in calories and fat.
Pumpkins can help you lose weight or maintain a healthy weight because they make you feel full and satisfied. The fiber in pumpkins also helps to regulate digestion.
Pumpkins are good for your skin and hair due to their high antioxidant content. Vitamin A, in particular, is known to help keep skin looking youthful and radiant. Pumpkin seeds are also a good source of zinc, which can promote healthy hair growth.
Pumpkin consumption has been linked with lower risks of certain chronic diseases such as heart disease, diabetes, and cancer. This may be due to the presence of antioxidants and other nutrients in pumpkins that protect against cell damage and inflammation.
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This breakfast 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 muffins 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 breakfast recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy Pumpkin Zucchini Muffins recipe, you’re going to love these other muffin recipes too. Please click each link below to find the easy, printable recipe!
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These spooky Halloween Pretzels are a fun treat to make with the kids and they’re the perfect addition to your Halloween party.
It’s that time of year again when the leaves start to change color, the air becomes chillier, and pumpkin-flavored everything starts popping up everywhere.
That’s right, it’s almost Halloween! And what better way to celebrate than with some festive pretzels? These little guys are easy to make and are sure to be a hit at your next party. So get ready to get spooky!
View postBacon Deviled Eggs are a fantastic appetizer for any occasion. They’re perfect for tailgating, holiday parties, and brunch.
If you’re looking for an easy appetizer that will wow your guests, look no further than bacon deviled eggs. This dish is simple to make and is always a hit with everyone who tries it.
Plus, the combination of bacon and eggs is irresistible! So give this recipe a try the next time you’re hosting a party – you won’t regret it.
Deviled eggs are a classic party snack, and they’re always a hit with guests. But we wanted to take them up a notch and you really can’t go wrong when adding bacon.
These bacon deviled eggs are sure to spice up your next party. They’re easy to make, and best of all, they’re delicious. You’ll never want to serve plain old deviled eggs again!
Deviled eggs are a classic dish that has been around for centuries. The name “deviled” comes from the Latin word for “to stuff.” Deviled eggs are simply eggs that have been hard-boiled and then stuffed with a mixture of egg yolks, mayonnaise, mustard, and other seasonings.
While the exact origin of deviled eggs is unknown, they are thought to have originated in ancient Rome. In the 4th century A.D., Roman cookbook author Apicius included a recipe for ova exinanita, which was basically a stuffed egg dish. This recipe was later adapted by medieval European cooks who added spices such as cayenne pepper to give the dish a little bit of a kick.
Deviled eggs first became popular in the United States during the 19th century. At that time, they were often served as hors d’oeuvres at fancy dinner parties. Today, deviled eggs are still popular as an appetizer or side dish and can be found on the menus of many restaurants.
FIRST THING – Be sure to check out my post on how to make PERFECT hard-boiled eggs every single time! This is so important to review. I have recipes on there for making them on the stovetop, in the air fryer, and in the Instant Pot.
Bacon Deviled Eggs are a delicious and easy appetizer or snack that everyone will love! Hard-boiled eggs are stuffed with a creamy seasoned egg mixture, then topped with crispy bacon bits for the perfect bite.
Nope. You can definitely just add a dollop of the yolk mixture into each egg white. Or you can put it in a zip-top bag and snip off the end to pipe it in.
If you’re looking for a mayo substitute for the bacon deviled eggs recipe, there are a few options you can try. For a healthier option, you can use Greek yogurt or avocado.
If you’re looking for a dairy-free option, you can use olive oil or coconut oil. And if you’re looking for a vegan option, you can use tahini or cashew cream.
If you’re looking to make deviled eggs in advance, there are a few things you should keep in mind. First, it’s important to cook the eggs properly so they’re safe to eat.
Second, you’ll want to make sure the filling is flavorful and not too runny. And finally, if you’re making them ahead of time, it’s best to store them in the fridge until you’re ready to serve.
– Cook the eggs properly: Make sure to cook the eggs until they are firm and no longer runny. Overcooked eggs will be dry and difficult to work with, so be careful not to overcook them.
– Use a flavorful filling: The filling is what makes deviled eggs taste great, so be sure to use a recipe that has plenty of flavor. You can add spices, herbs, or even bacon for extra flavor.
– Store in the fridge: If you’re making deviled eggs ahead of time, it’s best to store them in the fridge until you’re ready to serve. This will help keep them fresh and prevent them from drying out.
While I do really love these bacon deviled eggs. I will always think our recipe for Traditional Deviled Eggs is simply the very best. It has been made by millions of readers and is a HUGE HIT at every party we serve them at.
We don’t have a holiday or gathering where these eggs aren’t being served. Don’t miss this Easy Deviled Eggs Recipe too.
If you are making bacon deviled eggs ahead of time, it is important to store them properly so they stay fresh and delicious. Here are some tips for storing bacon deviled eggs:
Bacon deviled eggs can last in the fridge for up to four days. Store them in an airtight container or covered with plastic wrap.
We have a habit of stocking up on eggs and then forgetting about them because they are out in the garage fridge.
While eggs will keep (if refrigerated properly) for up to 6 weeks beyond the date on the package – I always like to do this nifty little test if I know they have been in there for a while. The date isn’t always accurate.
When eggs go bad – they create an air bubble inside the shell. So if you place an egg in a few inches of water – watch what it does.
There are many different ways that you can vary this dish to suit your own tastes. Some common variations include adding shredded cheese or diced green onions to the filling mixture, using different types of mustards or mayonnaises, or even topping the filled eggs with crumbled cooked sausage or chopped ham before wrapping them in bacon.
Bacon deviled eggs are typically served as an appetizer or side dish. They go well with a variety of other dishes, including grilled meats, salads, and pasta dishes.
If you are taking stuffed eggs to a party or potluck, there are a few things you can do to make sure they arrive intact.
First, pack them in a container with plenty of ice packs or cold gel packs. This will help keep them cool and prevent them from jostling around too much.
You can also place them in a single layer on a bed of shredded lettuce or other greens. This will help keep them from moving around and bumping into each other.
Finally, be sure to transport the eggs in an insulated bag or cooler to keep them as cold as possible.
DON’T MISS THESE HOLIDAY E-BOOKS!
This deviled egg 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 deviled eggs 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 appetizer recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy bacon deviled egg recipe, you’re going to love these other easy snacks too. Please click each link below to find the easy, printable recipe!
Spinach Artichoke Stuffed Mushrooms
Mini Bacon Onion Ranch Cheeseballs
If you love this recipe for Bacon Deviled Eggs as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Candy Corn Rice Krispie Treats are a perfect fall treat. Rice cereal mixed with marshmallows and candy corn to create a fun and tasty dessert.
Halloween is just around the corner, and that means one thing – it’s time to start thinking about treats! These easy rice krispie treats are perfect for a classroom party or a spooky treat for your friends. Plus, they’re super simple to make, so even beginners can knock them out in no time.
Best of all, they only require a handful of ingredients: cereal, marshmallows, butter, food coloring, and candy corn. So get ready to have some fun with these delicious treats!
Candy corn is one of those love-it or hate-it foods. I happen to love it, but some of my family aren’t the biggest fans. So when I was thinking of a fun treat to make for Halloween, I knew candy corn rice krispie treats would be the perfect compromise.
They’re easy to make and really tasty! Plus, they’re festive and Halloween-y, which is always a bonus. If you’re looking for a quick and easy Halloween dessert, give these rice krispies a try!
A rice krispie treat is a dessert made with rice krispies cereal, marshmallows, and butter.
Candy Corn Rice Krispie treats are a delicious and festive treat that is perfect for Halloween! They are easy to make and only require a few ingredients. Simply add candy corn to your favorite rice krispie treat recipe and enjoy!
Candy corn is a type of candy that is made from sugar, corn syrup, and wax. It is often used as a decorative element on cakes and other desserts. Candy corn is also popularly used in Halloween decorations.
Rice krispie treats will last for 1 week when stored in an airtight container at room temperature. If you are looking to store them
There are a few tips to make the best rice krispie treats.
First, make sure to melt the butter and marshmallows together until they are fully melted. This will ensure that your treats are nice and gooey.
Second, be sure to add enough butter so that the mixture is moist but not too oily.
Lastly, press the mixture into the pan firmly so that it sets properly. following these tips will result in delicious, perfect rice krispie treats every time!
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.
If your rice krispie treats are hard, it is likely because they were not cooked long enough or at a high enough temperature. Make sure to cook the butter and marshmallows together until they are fully melted before adding the cereal. Also, be sure to press the mixture into the pan firmly so that it sets properly.
This can also happen if you don’t use fresh ingredients. If you use stale marshmallows, you end up with stale treats. See the notes below for tips and tricks.
Lastly, this happens when the treats are stale. Maybe they were left out for too long and the air made them hard. You need to make sure they are kept in an airtight container until they are ready to be enjoyed.
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!
These treats are best at room temperature. So I like to keep them in the pan that I press them into and then 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.
There are many variations of rice krispie treats, including those made with chocolate, peanut butter, and even bacon!
Yes, you can make these treats with the frosted rice krispies. Simply substitute the regular rice krispies cereal for the frosted variety. Your rice krispie treats will be just as delicious!
You can add color to your rice krispie treats at any time. However, it is best to add the color after the butter and marshmallows have been melted together and before you add the cereal. This will help the color evenly distribute throughout the mixture.
Note – you will need to do these steps for each layer to make the colors.
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.
Rice krispie treats can be made in any size or shape you desire. However, the most popular size is a 9×13 inch pan. This will yield about 24 squares.
If you love this easy krispie treat recipe, you’re going to love these other no-bake treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Candy Corn 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!
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This Easy Sweet Potato Pie is a classic Thanksgiving dessert you don’t want to miss. It’s so simple to make, and your guests will love it!
Are you looking for an easy Thanksgiving dessert recipe? Look no further than this sweet potato pie recipe! It’s simple to make and tastes delicious.
Plus, it’s perfect for serving a crowd. So go ahead and add this delicious pie to your Thanksgiving menu!
Is there anything more comforting than a sweet potato pie? This version is easy to make, and the results are delicious. The sweet potatoes give the pie a rich flavor and a lovely texture.
You really can’t go wrong with this easy version of the classic pie that is served by millions each and every holiday season. I know you’ll love this as much as we do.
Sweet Potato Pie is a dessert that is usually made during the fall and winter months. It is made with sweet potatoes, milk, sugar, butter, eggs, and spices.
Some people also add raisins, nuts, or marshmallows to their pies. This pie is usually served with whipped cream or ice cream.
Boil sweet potatoes in their skin. Cut a small X in the top of each potato, then place them in a large pot of boiling water. Boil for 15 minutes, or until tender.
Baking: Preheat the oven to 400 degrees F (200 degrees C). Pierce sweet potatoes several times with a fork, then place on a baking sheet. Bake for 45 minutes, or until tender.
Steaming: Place sweet potatoes in a steamer over boiling water. Cover and steam for 20 minutes, or until tender.
Microwaving: Pierce sweet potatoes several times with a fork, then place them on a microwave-safe plate. Microwave on high for 5 minutes, or until tender
The pie is done when the filling is set and doesn’t jiggle when you shake the pan. You can also insert a knife into the center of the pie; if it comes out clean, the pie is done.
Testing with a toothpick: Another way to check for doneness is to insert a toothpick or skewer into the center of the pie. If it comes out clean, with no filling clinging to it, the pie is done.
Resting the pie: Once the pie is out of the oven, allow it to cool on a wire rack for at least 3-4 hours before serving. This gives the filling time to set up and prevents you from burning your mouth on hot filling.
Prevention tips:
Yes – if you would like to make your own pie crust – I have a super Easy Pie Crust recipe that I know you will love. It will work great with this sweet potato pie recipe.
The sweet potato is a starchy, sweet-tasting root vegetable that originated in South America. It was introduced to the Caribbean and then to North America by Spanish explorers in the 16th century. The sweet potato was called “yam” by the native Caribbeans, which led to confusion about the true yam (a completely different species of root vegetable).
The first recorded recipe for sweet potato pie was published in 1764, making it one of the oldest pies in American history. This pie became a popular dish in the American South because sweet potatoes were plentiful and relatively inexpensive. It is often served during holidays such as Thanksgiving and Christmas.
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When it comes to taste, sweet potato pie and pumpkin pie are both delicious. However, sweet potato pie has a slight edge over pumpkin pie. Sweet potato pie is generally more flavorful and has a richer taste.
Texture:
In terms of texture, sweet potato pie is again superior to pumpkin pie. Sweet potato pies have a smooth, creamy texture that is simply irresistible. Pumpkin pies, on the other hand, are just a bit different and sometimes aren’t quite as creamy.
Nutrition:
Sweet potatoes are packed with nutrients such as vitamins A and C, potassium, and fiber. Pumpkin also contains some nutrients but not as much as sweet potatoes. So if you’re looking for a healthier option, then sweet potato pie is the way to go.
Canned sweet potatoes or fresh sweet potatoes? The answer may surprise you!
When it comes to canned vs. fresh sweet potatoes, there are pros and cons to each. Canned sweet potatoes are usually cheaper and more convenient, but they may not be as nutritious as fresh sweet potatoes. Fresh sweet potatoes, on the other hand, are more expensive and require more prep work, but they tend to be more flavorful and nutritious.
So, which is better? Ultimately, the decision comes down to personal preference. If you’re looking for the most flavor and nutrition, go with fresh sweet potatoes. If you’re looking for convenience and affordability, go with canned sweet potatoes.
Yes, you can make this pie ahead of time. Just bake the pie and then store it in the fridge for up to four days. When you’re ready to serve, simply take it out of the fridge and let it come to room temperature. Then, add your toppings of choice and enjoy!
When reheating frozen sweet potato pie, thaw it overnight in the fridge and then reheat it in a 350F oven for about 15 minutes.
Thawing tips:
The quality of your frozen sweet potato pie will depend on how well it was wrapped originally. If properly wrapped, it should still taste fresh 3 months after freezing. However, if you notice any off flavors or smells, or if the crust is soggy or crumbly, it’s best to discard the pie.”
Whipped cream is the perfect topping for sweet potato pie because it is light and fluffy, and it compliments the sweetness of the pie perfectly.
Pecans:
Pecans are a classic topping for sweet potato pie, and for good reason! They add a delicious crunch to the pie, and their flavor goes well with the sweetness of the sweet potatoes.
Marshmallows:
Marshmallows are another great topping for sweet potato pie. They add a fun and festive touch to the pie, and their sweetness complements the sweetness of the sweet potatoes perfectly.
When it comes to serving sweet potato pie, there are a few different ways you can go about it. One classic way is to serve the pie with a scoop of ice cream on top. This is a great option if you want to really indulge in the sweetness of the pie.
Serve with whipped cream:
Another delicious way to enjoy sweet potato pie is by topping it with whipped cream. This option is perfect if you want to enjoy the creamy texture of the sweet potato filling without all the sweetness.
DON’T MISS THESE HOLIDAY E-BOOKS!
This classic pie 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 a homemade pie 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 pie recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy sweet potato pie recipe, you’re going to love these other pie recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Sweet Potato Pie as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Be sure to follow me on my social media, so you never miss a post!
