Love easy desserts? These crockpot cake mix recipes are just what you need! With minimal prep, you can whip up delicious crockpot desserts that are perfect for any occasion. Simply prepare your crockpot, mix a few ingredients, pour them in, and let it work its magic—no oven required!
These dump-and-go crockpot desserts are ideal for busy days, especially during the summer when it’s too hot to bake. Great for potlucks, picnics, or an easy weeknight treat, these crockpot cake mix recipes make dessert effortless and fun.
This easy Crockpot Lava Cake recipe is rich, gooey, and irresistibly delicious! With warm cake on the outside and a melty pudding center, it practically makes itself while you go about your day. My boys snarfed it down before it even had time to cool—it’s that good! Serve it straight from the crockpot with a dollop of whipped cream or a scoop of ice cream for a cozy, crowd-pleasing dessert.
Author:Tawra Kellam
Ingredients
1 cake mix (any flavor)
1 box instant pudding mix (any flavor)*
Instructions
Prepare the cake batter according to the directions on the box.
Lightly spray or butter the inside of your crockpot.
Pour the prepared cake batter into the crockpot.
Prepare the pudding according to package directions.
Pour the pudding directly into the center of the cake batter. Don’t stir it in—just let it sit on top.
Cover and cook on high for 1½ to 2½ hours.
Test for doneness: Insert a knife near the center. It should come out clean of cake batter—some pudding is fine!
To serve, scoop into bowls and top with whipped cream, ice cream, or your favorite toppings.
Notes
*Want a gooier lava center? Use 2 packages of pudding mix with 3 cups of milk for extra pudding in the middle.
This lemon cream cheese bars recipe is a yummy variation of a lemon bars recipe using lemon cake mix. They make an easy treat, great for any get-together!
This lemon cream cheese bars recipe is a super easy twist on a regular lemon bars recipe that uses a lemon cake mix. These lemon cream cheese bars are cool and delicious. With a slightly crunchy bottom crust layer and a sweet and creamy lemon layer, they are virtually irresistible wherever you serve them!
You can easily make this easy lemon cream cheese bars recipe with 5 minutes’ work, then bake and chill. This lemon bars recipe makes a great cool and delicious summer dessert. They are great for any get-together, ladies’ tea or church potluck. They’re also a great summer snack for kids!
This easy lemon cream cheese bars recipe makes a cool and delicious dessert, with a crunchy crust on the bottom and a delightful lemony center, it is sure to please your family and friends!
Author:Tawra Kellam
Ingredients
1 box lemon cake mix 1/3 cup butter or margarine, softened 1 egg 8 oz. cream cheese, softened 1 cup powdered sugar 1/2 lemon, grated 2 Tbsp. lemon juice 2 eggs 1 tsp. vanilla
Instructions
Preheat oven to 350°.
Mix cake mix, butter and 1 egg.
Press into a 9×13 inch ungreased pan.
Beat cream cheese and sugar together in a bowl.
Stir in lemon peel and juice.
Reserve 1/2 cup of this mixture and chill for later use.
Beat the remaining 2 eggs and vanilla into the cream cheese mix.
Spread over the cake mixture.
Bake for 25-30 minutes.
Cool and spread with reserved cream cheese mixture.
Chill until firm.
If you like this lemon cream cheese bars recipe, check out our cookbooks!
They are packed with tasty dessert recipes and lots of other super easy recipes to make your life easier!
[dining]
Here are some other easy dessert recipes you might like:
This easy barbecue beef sandwiches recipe is the beginning of an easy meal plan, perfect for summer! You’ll also find a delicious cottage cheese potato salad recipe and an easy S’mores bars recipe for dessert.
The barbecue beef sandwiches recipe starts with leftover pot roast, but you can use any kind of leftover beef you may have on hand. If you don’t have any leftover pot roast on hand, you can also find our easy slow cooked pot roast recipe here! That post also includes lots of other easy leftover roast beef recipes.
If you want to make the pot roast first, you can start it the night before and let it slow cook overnight. Then you will be able to make several meals out of it over the next few days including today’s easy barbecue beef sandwiches recipe.
Tips:
Is my cantaloupe ripe? It is hard to tell when melons are ripe. Each person has his or her own special way. Here are two ways I have found that work for me:
Smell the end where the stem was. If it smells like a cantaloupe, it is ripe.
Gently shake the cantaloupe. If you hear the seeds sloshing around inside it is ripe. This is my favorite way to tell if a cantaloupe is ripe.
Tuna can sometimes be messy in a sandwich so, for a different summer lunch, put tuna in ice cream cones for the kids. The flavor of the cone and the tuna really tastes good together.
Need another way to use leftover mashed potatoes? Place leftover potatoes in a greased muffin tin and top with chopped onions, bacon or sausage, Parmesan cheese and a dab of butter. Bake at 400° for 15-20 minutes. Serve warm.
This cottage cheese potato salad recipe is a creamy, cool and flavor-packed twist on classic potato salad that’s perfect for barbecues, picnics and family get-togethers! Loaded with hearty potatoes, crunchy fresh veggies and rich cottage cheese, this easy and delicious side dish is fancier and heartier than regular potato salad while coming together in no time!
Author:Jill Cooper
Ingredients
1 cup cottage cheese 3/4 cup mayonnaise 2 tsp. salt (to taste) 1/4 tsp. pepper, to taste 3 hard boiled eggs, chopped 4 large potatoes, cooked and cubed 1 cup celery, diced 1/2 cup radishes, sliced 1/2 cup green bell pepper, diced 1/2 cup green onions, diced 2 Tbsp. sliced black olives
Instructions
Mix the first 4 ingredients in a large bowl.
Add the remaining ingredients.
Mix well.
If you’re making this recipe for a get together, you can make this go very quickly if you slice and dice the veggies and hard boil the eggs the day before.
This easy S’mores bars recipe is an easy and delicious dessert recipe you can throw together in just 5 minutes and bake. It’s a perfect dessert for summer picnics and it’s also a great snack for kids!
Author:Jill Cooper
Ingredients
8–10 whole graham crackers 1 package brownie mix 2 cups mini marshmallows 1 cup chocolate chips 2/3 cup chopped peanuts
Instructions
Preheat oven to 350°.
Arrange graham crackers in a 13×9 inch pan.
Mix brownie batter according to the directions on the brownie mix package.
Pour brownie batter over graham crackers.
Bake 25-30 minutes, until a toothpick inserted in the center comes out clean.
Sprinkle with marshmallows, chocolate chips and peanuts.
Bake five minutes longer, until marshmallows are melted, puffy and golden. Cool before cutting.
This easy oven fried chicken recipe with biscuits is a super easy way to make yummy fried chicken your family will love! It’s a cheap and easy comfort food meal!
This easy oven fried chicken recipe with biscuits is super tasty! The recipe is wonderful because of how the frying chicken flavors the biscuits, but you can just make the fried chicken if you like. I make it both ways and my family loves it!
Once I realized how easy it is to make this oven fried chicken, I started making it a lot more often. It’s a great way to please the hungry family when I’m not feeling that great and I don’t feel like doing a lot of extra work. It takes about 5 minutes to prepare and then I can leave it to bake while I do other things.
If you want to feed a larger group, you can easily double or triple this recipe. My husband and teenagers love it so I often make a larger batch. If there’s any chicken left over, it’s easy for them to warm it up in the microwave or air fryer for a quick lunch. Air frying the chicken leftovers give then the same oven fried chicken crispiness!
This easy oven fried chicken recipe with biscuits is a super easy way to make yummy fried chicken your family will love! It’s a cheap and easy meal and my teenagers love it so much, they always ask for more!
4 –5 Tbsp. margarine (not butter) 1/2 cup baking mix 4–6 pieces of chicken Salt and pepper 1 can refrigerator biscuits (optional)
Instructions
Preheat oven to 375°.
Melt margarine in a 9×13 inch pan.
Pour baking mix on a plate or in a plastic bag.
Roll chicken in the margarine, then into the baking mix.
Place back into the pan.
Salt and pepper to taste.
Bake for about 45 minutes, until the juices run clear.
If using the biscuits: About 5-10 minutes before the chicken is done, push the pieces of chicken tightly against one side of the pan and lay biscuits into the pan on the opposite side.
Finish baking until the biscuits are brown.
Notes
It’s okay to lay the biscuits in the margarine and all in the bottom of the pan. That makes the biscuits margarine soaked and crispy. Oh, yum!
For more recipes like this easy oven fried chicken recipe, be sure to check out our cookbooks!
The easy oven fried chicken recipe is in volume 2 of our cookbook.
[dining]
You can serve virtually anything with this easy oven fried chicken recipe. Since it already includes the biscuits, I will usually throw a vegetable like broccoli, mixed vegetables or green beans (We prefer French cut if we can find them) in the microwave when the fried chicken is finishing because it’s so easy. If I don’t end up making the biscuits, sometimes I will serve rice in their place along with a vegetable.
Meal Plan:
If you’re not sure what to serve with the chicken, here’s an easy meal plan you can use with the oven fried chicken recipe.
Easy Oven Fried Chicken Recipe With Biscuits* Candied Red Sweet Potatoes* Corn Celery/Green Pepper Sticks Honey Spice Snaps*
This candied red sweet potatoes recipe is a tasty variation on candied sweet potatoes, but with a kick! Candied sweet potatoes are delicious because they are made with a syrup that complements the natural sweetness of the sweet potatoes. This recipe also includes red hot candies, which add a sweet and spicy flavor to the sweet potatoes.
Author:Tawra Kellam
Ingredients
Units
1 cup sugar 1cup water 3/4cupred cinnamon candies (red hots) 1/2cupbutter or margarine 2–3 sweet potatoes, peeled and sliced to 1 1/2″ thick
Instructions
In a large skillet, heat sugar, water, candies and butter to a boil.
Carefully place the sweet potatoes in a single layer in the hot syrup to cover the bottom of skillet.
Cover and cook over medium heat until done and syrup is thick (about 1 hour).
Baste several times with syrup while cooking.
Notes
These can be prepared ahead of time and warmed up.
This easy honey spice snaps recipe makes tasty drop cookies that kids and familes love and that are an easy take along treat for parties! With honey, ginger, cinnamon and more, they have a wonderful homey flavor!
Author:Tawra Kellam
Yield:2 dozen
Ingredients
1 cup brown sugar, packed 3/4 cup shortening 1 egg 1/4 cup honey or dark corn syrup 1 tsp. ginger 1/2 tsp. salt 1/2 tsp. cinnamon 1/4 tsp. cloves 1 1/2 tsp. soda 2 1/4 cups flour
Instructions
Preheat oven to 350°.
In a mixing bowl, cream brown sugar and shortening.
Add the egg and honey or corn syrup.
Mix well.
Mix all the dry ingredients in a separate bowl.
Stir into the sugar mixture until well blended.
Shape into balls.
Dip half the ball in water, then in sugar.
Place sugar side up on an ungreased cookie sheet.
Bake 12-15 minutes. Makes 2 dozen.
Here are some bonus tips you might like!
If you use a lot of caramelized onions, make some extra and freeze for the next time you need them. They last 3 months in the freezer.
If you are having a party and will be serving ice cream, fill a muffin tin with cupcake papers and put a scoop of ice cream in each then refreeze. No more sticky hurried mess trying to dig out and serve ice cream while your guests (or impatient children) wait.
This old fashioned peanut butter cookies recipe is the homemade cookies recipe my great grandma and grandma made! These cookies are super delicious and easy to make and your family will love them! You can find this recipe in volume 1 of our Dining On A Dime Cookbook.
This peanut butter cookies recipe calls for a few more ingredients than the 4 ingredient peanut butter cookies recipe but don’t be afraid to try it. These cookies are nice and fluffy and it’s not any more work to mix them up.
Give these old fashioned peanut butter cookies a try! They’re just like grandma’s– OK, they ARE grandma’s, so everyone will rave about your cookies, too!
This old fashioned peanut butter cookies recipe is the homemade cookies recipe my great grandma and grandma made! These cookies are super delicious and easy to make and your family will love them! You can find this recipe in volume 1 of our Dining On A Dime Cookbook.
Author:Tawra Kellam
Yield:2 dozen
Ingredients
1 cup shortening 1 cup sugar 1 cup brown sugar, packed 1 cup peanut butter 2 eggs 1 tsp. vanilla 3 cups all purpose flour 1 tsp. baking soda 1/2 tsp. salt
Instructions
Preheat oven to 375°.
Cream shortening and sugars.
Add peanut butter, eggs, vanilla and dry ingredients.
Stir until well blended.
Roll into balls.
Place on a cookie sheet.
Flatten with a fork dipped in flour.
Turn fork 90° and make another fork print for the design.
Bake 10 minutes or until brown.
Note: To make all your baking super easy and quick, make sure you have a baking center in your kitchen where all the baking supplies are stored in one place. Then you won’t have to move all over the kitchen to get ingredients and put them back. You can do everything in one smooth movement, taking out, using, and putting back all of the ingredients in one quick motion.
I even go so far as to have 5 shakers of salt in my small (20×20 foot) kitchen. I keep one salt shaker with baking ingredients, two others on the stove (different sized tops for different recipes), one with my spices and one on the table. That may seem excessive, but when you have Fibromyalgia you don’t have the energy to waste going back and forth for ingredients.
Baking gets frustrating when you have to walk all over the kitchen from cabinet to cabinet getting ingredients, so keep all your baking ingredients in one place.
This old fashioned peanut butter cookies recipe is from our cookbook:
This easy Homemade Apple Oatmeal Bars Recipe is easy to make, and perfect for snacks, lunches, or a healthier dessert! Made with simple ingredients and full of cozy apple flavor, they’re a delicious alternative to cookies and cakes. Customize with your favorite add-ins and enjoy anytime!
Looking for a quick and easy snack or dessert that’s wholesome, delicious, and budget-friendly? These Homemade Apple Oatmeal Bars are just the thing! Made with simple ingredients you probably have on hand, these bars are soft, chewy, and packed with delicious apple flavor. They’re perfect for school lunches, afternoon snacks, or even a light dessert—and they make a healthier alternative to cookies, cakes, and other sugary treats.
You can customize them with your favorite add-ins like nuts, raisins, or even chocolate chips, and they work great with other fruits too—think blueberries, raspberries, or a mix! Whether you’re trying to use up extra apples or just want an easy homemade treat, this recipe is a must-try. It’s so easy to make, even beginners will have success!
This homemade apple oatmeal bars recipe is easy to make, great for lunches, snacks and desserts and makes a great healthy alternative to cookies and cakes!
Author:Tawra Kellam
Ingredients
1 cup quick cooking oatmeal 1/2 tsp. salt 1/2 cup butter 1 cup flour 1/2 tsp. cinnamon 2 1/2 cups apples*, chopped or 3/4 cup apple butter (omit cinnamon) 1/2 cup sugar 1/2 cup add-ins (optional), any nuts, chocolate chips, dried fruit or coconut could be added.
Instructions
Preheat oven to 350°.
Combine the first five ingredients.
Pat half of the mixture into an 8×8 inch baking pan.
Layer apples and sugar.
Crumble the remaining oatmeal mixture on top.
Bake 35 minutes.
Notes
*Any other fruit may be used in place of apples or mixed with apples if you like. Raspberries or blueberries would be great!
This easy Lemon Bars recipe makes a crisp, tangy, and refreshingly sweet dessert—just like a cool glass of lemonade! With a buttery crust and a bright, zesty filling, they’re the perfect treat for summer parties, potlucks, or anytime you need a cheerful, crowd-pleasing dessert.
Easy Lemon Bars Recipe – A Tangy, Refreshing Treat for All Ages!
This easy Lemon Bars recipe makes a dessert that is the perfect balance of tart and sweet, with a crisp, buttery crust that’s the perfect foundation for the zesty lemon filling. They’re a hit with both kids and adults alike, and whether you’re serving them at a summer gathering, a potluck, or just as an afternoon treat, these lemon bars are sure to be a crowd-pleaser!
The rich, tangy filling is made with fresh lemon juice, giving it that bright, refreshing flavor that’s just like a cool glass of lemonade on a warm day. Paired with a golden, slightly sweet crust, these bars create a perfect contrast of textures—crisp, melt-in-your-mouth crust with a luscious, citrusy topping.
Not only are they absolutely delicious, but the sunny yellow color of these lemon bars adds a cheerful pop to any meal or dessert spread. They’re the kind of treat that gets noticed at potlucks and family gatherings, and trust me—lemon bars and brownies are usually the first to disappear off the table. Whether you’re baking for a special occasion or simply indulging in something sweet, this easy lemon bar recipe is a go-to favorite!
These lemon bars are perfect for casual family dinners as well as for parties, picnics, and other festive events. Make them ahead, serve them chilled, and enjoy the tangy goodness that everyone will be talking about long after they’re gone!
This easy lemon bars recipe is from volume 1 of our cookbook:
Press into a greased 9×13 inch pan. Make sure the edges are higher than the center to contain the filling.
Bake the crust for 20 minutes or until it begins to brown.
Combine, eggs, sugar and lemon juice and mix well.
Stir in flour and baking powder.
Pour into the baked crust and bake 20 minutes at 350°.
The lemon bars are done when they are firm to the touch. Cut into small squares and dust with powdered sugar. These lemon bars are extremely rich, so cut into small pieces.
This easy No Bake Fudge Cookies recipe is a great recipe to satisfy your kids on those hot summer days! These cookies are our kids most favorite recipe and older kids can easily make this recipe themselves! You can find this recipe in Volume 1 of our cookbook.
Here is my no bake fudge cookies recipe. It was always my kids’ favorite and is now my grandkids’ favorite recipe for summer or anytime!
These rich and delicious no-bake fudge cookies are perfect for summer because making them doesn’t heat up the house like baking cookies in the oven does. They are super simple to make in a saucepan and then place on a cookie sheet to set.
This is a good recipe to make with kids or grandkids when you’re trying to teach them to cook. This recipe is so easy that older kids can make it themselves.
This no bake fudge cookies recipe is rich and amazingly delicious! These fudge cookies are easy to make in just a few minutes and it’s so simple that older kids can make it themselves! If you’re not a fan of peanut butter, you can leave it out and they are just as wonderful!
Author:Jill
Ingredients
1/2 cup milk 2 cups sugar 1/2 cup baking cocoa 1/2 cup butter or margarine 1/2 cup peanut butter 1 tsp. vanilla 3 cups oatmeal 1/2 cup nuts (optional)
Instructions
Before you start, cut about a 20 inch piece of wax paper. Lay it on the counter. This serves as something to drop the cookies on.
In a saucepan, mix milk, sugar, cocoa, and butter.
Bring to a boil.
Boil 1 minute. (For high altitude, let them cook 30 seconds to a minute longer.)
Remove from heat.
Stir in peanut butter, vanilla, and nuts.
Mix until peanut butter is mixed in.
Add oatmeal.
Drop by spoonfuls on the wax paper.
Let cool until set.
This process must be done a little quickly because the cookies start hardening pretty fast. If the humidity is high or you don’t boil them the right amount of time, they may not harden. Don’t panic! Just pour the mixture into a container and use as fudge sauce for ice cream. …Although my kids love eating these homemade no bake fudge cookies with spoons if they don’t get hard enough to eat as cookies!
This easy no bake fudge cookies recipe is from Volume 1 of our cookbook:
This easy fudge brownie recipe makes moist and delicious homemade brownies you can make using ingredients you already have at home!
This easy fudge brownie recipe tastes amazing and is SUPER easy to adapt. The best part?! The base recipe for this homemade brownie mix calls for only 5 ingredients! It is also in our Dining On A Dime Cookbook, Volume 1!
To adapt this homemade fudge brownie recipe, you can add:
nuts
chocolate chips
white chocolate chips
M&M’s, Nutella
caramel bits
butterscotch chips
cherry chips
mint chips
or top with:
chocolate chips
crushed cookies
whipped cream
ice cream
You can also easily double the brownie mix recipe to make a double batch of tasty brownies! If you like, top the brownies with your favorite frosting. Any flavor works, but why not add a chocolate or fudge frosting? What could be better than fudge brownies with chocolate? Oh yum!
This homemade brownie mix is the perfect size because it makes a 9×13 pan. Just perfect for everyone to have some and leftovers for lunch the next day, but not so big that you blow your diet eating the entire pan in one sitting. (who me? :-)
Another plus? There are only 2 “wet” ingredients.
Butter and eggs.
And the brownie recipe can be made in one bowl too.
I’m all for fewer dishes!
These BROWNIES ARE AMAZING!
I think these brownies are really good, but we especially love them with ice cream for a brownie sundae covered in chocolate sauce!
We’re including a perfect chocolate frosting you can add to make top these brownies!
If you LOVE super fudgy brownies, this is the recipe for you. This recipe calls for you to remove them 5-10 minutes before they are completely done. This gives the brownies an ooey gooey chocolate brownie amazingness that is definitely worth trying!! 🙂 If you like your brownies more done, just leave them in the oven 5-10 minutes longer.
Here’s the reaction to this fudge brownie recipe from a couple of our readers:
Annjanette C. Just the BEST BROWNIES EVER!!! My granddaughter always wants to make these when she visits!!! 😊
Tammy B. This is the only recipe I ever use. Everyone loves these brownies!
This easy homemade fudge brownie recipe is from Volume 1 of our cookbook:
This easy fudge brownies recipe makes mouthwatering homemade fudge brownies using ingredients you already have at home! With just 5 minutes prep, then bake and you’ll be savoring these heavenly brownies in no time! Perfect for satisfying your sweet tooth or sharing with friends and family!
Author:Tawra Kellam
Yield:18 brownies
Ingredients
1 cup butter or margarine, melted 2 cups sugar 1/2 cup baking cocoa (Hershey’s works best.) 4 eggs 1 cup all purpose flour 1 cup chopped nuts (optional)
Instructions
Preheat oven to 350°.
Mix the butter, sugar and cocoa together in a mixing bowl.
Add the eggs and mix well.
Stir in flour; mix well.
Grease a 9×13 inch baking pan and pour the batter into the pan.
Bake for 30 minutes or until the brownies test done with a wooden pick.
Cool in the pan.
Frost if desired.
Chocolate Frosting Recipe
1 cup sugar
1/4 cup cocoa
1/4 cup milk
1/2 cup butter or margarine
Combine all of the frosting ingredients in a saucepan.
Bring to a boil. Boil for 1 minute.
Poke holes in a hot cake or brownies with a fork.
Pour the hot frosting over the cake or brownies.
Notes
Variations:
Of course I make the quickie version of chocolate frosting with a secret ingredient!
To make quickie chocolate frosted brownies, I start with the 5 ingredient recipe above. Then, I add chocolate chips to the recipe and sprinkle some chocolate chips on top after I take the brownies out of the oven, while they are still piping hot. Then when the chips are melted, I spread the melted chocolate chips over the top for an “over the top” double chocolate brownie.
Variation: Cream Cheese Brownies
Make the Fudge Brownies above. Then add:
8 ounces cream cheese softened to room temperature
¼ cup granulated sugar
1 large egg
½ teaspoon vanilla extract
Mix well. Swirl into brownies and cook as directed.
From: Vonna
I wanted to add a tip for cutting brownies. When you cut brownies, if you use a plastic knife, your brownies won’t “tear” apart like they sometimes do. This even works (but not quite as well) on warm brownies.
Here are 8 easy cake mix recipes you can easily make starting with boxed cake mixes! Cake mixes are cheap and already include a lot of the basic ingredients you use for many kinds of baking, so using them can make a perfect shortcut to make your baking easier!
We sometimes hear from readers who avoid boxed cake mixes because they think boxed mixes are somehow too institutional to make great baked goods, but that is far from the truth! Boxed cake mixes include the same basic ingredients necessary to make other baked goods, so they can actually be a great starting point for other delicious recipes. You can use cake mixes to make cookies, waffles, brownies, banana bread, muffins and more!
Cake Mixes can be found SUPER cheap after the holidays! I usually find them 90% off for $0.15-.$0.30 each. That price is as cheap as just buying flour so I stock up and use them for my everyday baking.
Here are 8 easy boxed cake mix recipes, along with lots of wonderful variations to help you use all those wonderful cake mixes!
This 2-ingredient cake mix and soda recipe is the ultimate quick and easy dessert! With just a box of cake mix and a can of soda, you can whip up a soft, fluffy cake in minutes—no eggs, oil, or milk required. Perfect for busy days, last-minute guests, or when you’re craving something sweet without the fuss. Choose your favorite cake mix and soda combo for endless flavor possibilities!
This ridiculously easy 3-ingredient cake recipe is easy to make in minutes and turns out unbelievably moist, rich, and full of fruity flavor every single time. Just mix, bake, and watch everyone think you spent hours in the kitchen!
Author:Tawra Kellam
Ingredients
1 box cake mix (any flavor)
1 (21 oz.) can pie filling (any flavor)
3 eggs
Instructions
Preheat oven according to the cake mix package directions (typically 350°F).
Grease a 9×13-inch baking dish or two 8-inch round pans.
In a large bowl, combine the cake mix, pie filling, and eggs.
Mix until fully blended. The batter will be thick—this is normal.
Spread evenly into the prepared pan.
Bake according to the cake mix package directions (usually 25–35 minutes), or until a toothpick inserted in the center comes out clean.
Let the cake cool completely, then frost as desired. A simple canned frosting, whipped topping, or even a dusting of powdered sugar all work well depending on the flavor combination.
Slice and serve.
Notes
Tips for Best Results
Do not add the oil or water listed on the cake mix box—just the 3 ingredients above.
For extra richness, you can substitute 2 eggs + 1 extra yolk.
This cake is very moist—let it cool completely before slicing for clean pieces.
Easy Flavor Variations
Chocolate Cake Mix + Cherry Pie Filling – Rich, fudgy, almost like a shortcut Black Forest cake. Optional upgrade: Add ½ cup chocolate chips or a dusting of powdered sugar.
Strawberry Cake Mix + Strawberry Pie Filling – Double strawberry flavor = bright, sweet, and crowd-pleasing. Great topped with whipped cream.
Yellow Cake Mix + Peach Pie Filling – Tastes like a cross between cake and cobbler. Sprinkle cinnamon sugar on top before baking for extra flavor.
Pineapple Cake Mix + Pineapple Filling (or Crushed Pineapple) – Light, tropical, and super moist. Optional upgrade: Add shredded coconut for a piña colada vibe.
Spice Cake Mix + Apple Pie Filling – Warm, cozy flavors—perfect for fall! Optional: Add chopped nuts or a drizzle of caramel.
1 pkg. cake mix (any flavor) ½ cup oil 2 eggs, slightly beaten
Instructions
Preheat oven to 350°. In large bowl, combine all ingredients. Blend well. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake 10-15 minutes or until set. Cool 1 minute. Remove from cookie sheets.
Note: Different cake mixes will act differently. Yellow cake mix spreads out more than the other mixes. See suggested variations below.
High Altitude: Add 2 Tbsp. flour and bake as usual.
For dozens of amazing and delicious variations to make these cookies extra special, check out the cake mix cookies post here! You’ll find variations like chocolate peanut butter cookies, dreamsicle, tutti frutti, cherry delight and lots more!
This delicious cake mix quick bread recipe is a simple cake mix recipe quick and easy to make! With delicious flavor variations like cherry chip loaf, gingerbread, cinnamon swirl and more, it’s one of those cake mix recipes your family and friends will love!
Author:Tawra Kellam
Ingredients
1 box cake mix (any flavor) 1 cup milk 1/2 cup oil 3 eggs
Instructions
Preheat oven to 350°F. Lightly grease loaf or mini loaf pans.
In a large bowl, mix together the cake mix, milk, oil, and eggs until smooth.
Add add-ins. Stir until mixed.
Pour batter evenly into prepared pans.
Bake for 20–40 minutes, depending on the size of your mini loaf pans, until a knife inserted in the center comes out clean. (About 30-40 minutes for a regular loaf and 18-30 minutes for mini loaf.)
Cool slightly before removing from pans.
Notes
Works with any cake mix flavor—try lemon, spice, chocolate, or Funfetti.
For one large loaf, bake closer to the 40-minute mark and check for doneness.
Variations
Cherry Chip Loaf – Add 1/2 cup cherry chips
Chocolate Cherry Chip Loaf – Add ¼ cup cherry chips and ¼ cup chocolate chips
Banana Cherry Bread – Add 2 bananas, mashed, and ½ cup cherry chips
Chocolate Chip Bread – Add ½ cup chocolate chips
Date Nut Bread – Add 1 cup chopped dates and ½ cup walnuts or pecans
Orange Cranberry Walnut Bread – Add zest of 1 orange, ½ cup chopped walnuts, and ½ cup cranberries
Gingerbread – Add 1 tsp gingerbread spice and ½ cup molasses or dark corn syrup
Eggnog Bread – Use eggnog instead of milk. Add 1 tsp. gingerbread spice, 1/4 tsp. nutmeg, and 1/2 cup chocolate chips (optional)
Cinnamon Swirl Bread – Mix ½ cup sugar or brown sugar with 1 tsp cinnamon. Swirl into the batter before baking.
Cherry Nut Bread – Add 1 cup chopped candied cherries and ½ cup walnuts
This 2-Ingredient Angel Food Cake is light, fluffy, and ready in minutes! just two ingredients and a few minutes of prep! Just mix a box of angel food cake mix with your favorite pie filling—cherry, blueberry, or pineapple—and bake. That’s it! Easy, fruity, and crowd-pleasing every time. Perfect for last-minute guests or a quick sweet treat.
Author:Tawra Kellam
Ingredients
1 box angel food cake mix
1 (21 oz.) can pie filling (any flavor)*
Instructions
Preheat oven to 350°.
In a large bowl, stir together the cake mix and pie filling until combined. (Do NOT use any water!)
Pour the batter into a greased 9×13-inch baking dish.
Bake for 25–30 minutes, or until the top is golden.
Cool completely before serving.
Optional: Top with powdered sugar or whipped cream, or a scoop of vanilla ice cream.
Notes
*Great Pie Filling Options:
Cherry
Strawberry
Blueberry
Blackberry
Pumpkin
Lemon
*Angel Food Cake Mix Recipe Variations (use one instead of pie filling):
Having a chocolate attack? This mug cake recipe is a super easy way to make a delicious single serving cake in just 2 minutes! With just 2 ingredients, it’s so easy, older kids can make it for themselves.
Ingredients
6 Tbsp. Cake Mix 3 Tbsp. water
Instructions
Mix ingredients in a microwave-safe bowl or mug. Microwave 1 1/2 minutes. Cool before frosting.
1 package white cake mix (16.25 oz.) ⅓ cup vegetable oil 1 cup water 3 eggs
Instructions
Heat waffle iron to medium heat. In a bowl, mix cake mix, oil, water and eggs until smooth. Pour ⅔ cup batter onto the waffle iron. Bake 5 minutes or until the waffle is golden in color. Repeat with remaining batter.
1 package cake mix (any flavor) ½ cup flour 2 eggs 2½ cups milk ¼ cup oil
Instructions
Preheat griddle or pan to medium heat. In a bowl, mix the cake mix, flour, eggs, milk and oil together, until smooth. Grease the griddle with cooking spray or bacon grease. Ladle batter onto the pan and cook until the top of the batter starts to bubble. Flip the pancake and cook for another minute on the other side, until cooked all the way through.
Did you know you can make brownies starting with a cake mix? This cake mix recipe makes it easy to make decadent brownies with just 4 ingredients! With just 5 minutes prep time, you’ll love how easy it is!
Ingredients
1 box chocolate cake mix or 1 box white cake mix with ½ cup baking cocoa ⅓ cup vegetable oil 2 eggs 1 cup chocolate chips or white chocolate chips
Instructions
Preheat oven to 350°. Grease an 8 x 8 inch baking pan. Mix cake mix, oil and eggs, until combined. Stir in chocolate chips. Pour into baking pan and bake for 20 minutes. Let cool before cutting.
If you’re craving banana bread, try this easy banana bread cake mix recipe! Requiring just 5 minutes prep time and less than an hour to bake, it’s a quick and easy way to have banana bread fast!
Ingredients
1 box cake mix 3 eggs ⅓ cup vegetable oil ¼ cup sour cream or plain yogurt 3 bananas, mashed
Instructions
Preheat oven to 350°. Grease a 9×5 loaf pan OR 2 smaller loaf pans.
Mash bananas in a large bowl with a masher or the back of a fork. Stir in cake mix, oil, eggs and sour cream. Mix until combined. Pour batter into prepared pan. Bake for 45-50 minutes or until a toothpick comes out clean. Let the bread cool before removing from the pan.
This Easy Zucchini Bread Recipe, also known as Zucchini Cake starts with a simple box of spice cake mix and turns out perfectly moist and delicious every time! With just a few ingredients and minimal prep, you’ll have a delicious zucchini bread that’s perfect for breakfast, snacks, or dessert. It’s a great way to use up fresh zucchini from the garden—and no one will even guess it started with a mix!
Author:Tawra Kellam
Ingredients
1 box spice cake mix 1/2 cup vegetable oil 1/4 cup milk or water 3 eggs 2 cups coarsely shredded zucchini (about 2 medium zucchini)
Instructions
Preheat oven to 350°.
In a large bowl, combine all ingredients. Beat on low speed for 1 minute, scraping the bowl constantly.
Increase to medium speed and beat for 2 more minutes, scraping the bowl occasionally.
Pour the batter into a greased 9×13-inch baking pan.
Bake for about 45 minutes.
Let cool before serving.
Notes
Variations
Banana Zucchini Cake
Add 2 ripe bananas to the batter.
Snickerdoodle Zucchini Cake
Sprinkle the top with 1 cup sugar mixed with 1 tsp cinnamon before baking.
Carrot Zucchini Cake
Stir in ½ to 1 cup shredded carrots.
Pineapple Zucchini Cake
Add one 18 oz can of crushed pineapple, well-drained.
Chocolate Zucchini Cake
Use chocolate cake mix instead of spice, and optionally stir in ½ to 1 cup chocolate chips.
Simplify your baking with this easy zucchini bread recipe that starts with a cake mix as a shortcut. By adding freshly grated zucchini and a few simple ingredients to a boxed cake mix, you can quickly whip up a moist, flavorful bread with minimal effort. Perfect for busy days, this recipe delivers a deliciously sweet and spiced treat in no time.
Author:Tawra Kellam
Ingredients
1 box Yellow Cake Mix 1 Tbsp cinnamon 1/2 cup vegetable oil 1/4 cup milk or water 3 eggs 2 cups coarsely shredded zucchini (about 2 medium zucchini)
Instructions
Mix ingredients in a mixing bowl.
Cook the Zucchini Bread in a waffle iron.
Notes
Simplify your baking with this easy zucchini bread recipe that starts with a cake mix as a shortcut. By adding freshly grated zucchini and a few simple ingredients to a boxed cake mix, you can quickly whip up a moist, flavorful bread with minimal effort. Perfect for busy days, this recipe delivers a deliciously sweet and spiced treat in no time.
I love whoopie pies! If you don’t know what they are, they are popular large cream filled soft cookie sandwiches and they are super yummy! You can easily make your own whoopie pies with this easy cake mix recipe! It’s a perfect quick treat for kids! If you’re feeling extra adventurous, let the kids help you make them!
Ingredients
1 package cake mix ⅔ cup water ½ cup vegetable oil 3 large eggs
Instructions
Preheat oven 350°. In a bowl, mix with a mixer on medium speed for 2 minutes. Drop 2 tablespoons batter for each cookie onto a greased cookie sheet. Bake 8-9 minutes, until set. To make whoopie pies, frost one cookie with frosting and place a second cookie on top.
This blueberry cake mix muffins recipe makes incredibly delicious muffins full of juicy blueberries and a sweet crumb topping. Quick, easy, and made in minutes, this blueberry cake mix muffins recipe is perfect when you want homemade flavor while keeping it simple!
Author:Tawra Kellam
Ingredients
1 box yellow cake mix
1 tsp. lemon zest
2 eggs
1/2 cup oil
1/2 cup milk
1 cup blueberries
Topping Ingredients:
1/3 cup flour or dry cake mix
1/3 cup brown sugar
1 Tbsp butter, softened
Instructions
Preheat oven to 350°F and line or grease a muffin tin.
In a large bowl, mix together all muffin ingredients until just combined.
Pour batter evenly into prepared muffin cups.
In a small bowl, mix topping ingredients until crumbly.
Sprinkle topping evenly over each muffin.
Bake for 23–28 minutes, or until a toothpick inserted in the center comes out clean.
Let cool slightly, then serve and enjoy!
Notes
Toss blueberries in a little flour before adding to prevent sinking.
Frozen blueberries work great—no need to thaw.
Don’t overmix the batter or the muffins can turn dense.
Here’s an easy cake mix oatmeal muffins recipe you can make, starting with a boxed cake mix! For lots of flavor variations, try adding nuts, raisins, chocolate chips, chopped apples or any of your favorite dried fruits!
Ingredients
1 yellow cake mix 1⅓ cups water ⅓ cup canola oil 2 large eggs 2 cups oats (quick-cook) 1½ teaspoons cinnamon 1 cup raisins (optional) ½ cup chopped walnuts(optional)
Instructions
Preheat oven to 400°. Mix everything together. Bake for 12-15 minutes.
Here are 14 easy eggless dessert recipes you can make at home! These super tasty recipes include eggless cake recipes, cookies, fudge, cheesecake and more!
14 Easy Eggless Dessert Recipes
Are you having trouble finding eggs at the store or did you just find that you’re out of eggs? Or are you simply unable to eat eggs? Here are a bunch of super tasty eggless dessert recipes al in one place. There is a wonderful variety – choose from eggless fudge cake, eggless no bake fudge cookies, super easy eggless chocolate lava cake and more!
Many of these easy eggless dessert recipes are no-bake recipes. Some of the eggless recipes do contain milk but you can substitute coconut milk or almond milk if you’re avoiding dairy. And it’s OK to substitute sweetened condensed coconut milk in place of sweetened condensed milk in the 2 ingredient fudge recipe – oh YUM!!
Here Are The Tasty Eggless Dessert Recipes
This easy eggless no bake fudge cookies recipe is a great recipe to satisfy your kids on those hot summer days! Older kids can easily make this recipe themselves! These eggless fudge cookies are our kids most favorite recipe!
This no bake eggless fudge cookies recipe is rich and amazingly delicious! These fudge cookies are easy to make in just a few minutes and it’s so simple that older kids can make it themselves! If you’re not a fan of peanut butter, you can leave it out and they are just as wonderful!
Author:Tawra Kellam
Ingredients
1/2 cup milk 2 cups sugar 1/2 cup baking cocoa 1/2 cup butter or margarine 1/2 cup peanut butter 1 tsp. vanilla 3 cups oatmeal 1/2 cup nuts (optional)
Instructions
Before you start, cut about a 20 inch piece of wax paper. Lay it on the counter. This serves as something to drop the cookies on.
In a saucepan, mix milk, sugar, cocoa, and butter.
Bring to a boil.
Boil 1 minute. (For high altitude, let them cook 30 seconds to a minute longer.)
Remove from heat.
Stir in peanut butter, vanilla, and nuts.
Mix until peanut butter is mixed in.
Add oatmeal.
Drop by spoonfuls on the wax paper.
Let cool until set.
This process must be done a little quickly because the cookies start hardening pretty fast. If the humidity is high or you don’t boil them the right amount of time, they may not harden. Don’t panic! Just pour the mixture into a container and use as fudge sauce for ice cream. …Although my kids love eating these homemade no bake fudge cookies with spoons if they don’t get hard enough to eat as cookies!
Are you looking for an easy fudge recipe? This is the #1 most popular recipe on our website. I guarantee you will love it (and hate me) for making it so easy to make!!! We’ve tried all the different variations of these 2 ingredients easy fudge recipe and NONE of them have ever failed. This is the best easy fudge recipe you will ever make! Enjoy!
Want an easy fudge recipe? This Eggless 2 Ingredient Fudge Recipe makes rich, creamy, and irresistibly chocolatey fudge—without the need for eggs! It’s super simple to make and delivers perfect, melt-in-your-mouth fudge every time. Try it today!
Smore: Layer graham crackers on the bottom then put fudge on top and top with marshmallows or marshmallow cream.
This easy lava cake recipe is a tasty hot fudge cake that is quick and easy to make and you’ll love it! This is sometimes called chocolate lava cake or molten lava cake. It is easy to bake in the oven, but you can also make it in a single serving mug or as a crockpot lava cake!
All of us love this cake and it’s usually gone within about 10 minutes after it’s made because the kids love it so much. You can serve it with whipped cream or ice cream on top. There’s no need for chocolate sauce since it makes it’s own!
This lava cake is so easy to make that our older kids sometimes make their own. It’s easy to adapt if you want to make it in a crockpot or in a mug in the microwave!
This Eggless No Bake Energy Bites Recipe is a delicious, protein-packed snack that provides a great energy boost! Made with peanut butter, coconut flakes, flaxseed, chocolate chips, and more, these bite-sized treats are full of fiber and flavor, no eggs required! They’re a perfect alternative to granola bars and other snacks!
Author:Tawra Kellam
Yield:Makes about 20-25 balls
Ingredients
1 cup (dry) oatmeal, any kind 1 cup toasted coconut flakes 1/2 cup chocolate chips 1/2 cup peanut butter 1/2 cup ground flaxseed 1/3 cup honey 1 tsp. vanilla
Instructions
Mix all ingredients well.
Chill for 30 minutes.
Roll into balls about 1 inch in diameter or whatever size you prefer.
Store in an airtight container and keep refrigerated for up to 1 week.
This eggless no bake Oreo peanut butter pie recipe is a cool, creamy, and absolutely delicious treat that you can make with no eggs! Our kids can’t get enough of it! The smooth peanut butter and cream cheese filling pairs perfectly with the rich Oreo chocolate crust, making it an irresistible dessert for any occasion—whether it’s a holiday gathering or just a sweet treat anytime!
Author:Tawra Kellam
Ingredients
Crust*:
20 Oreo cookies, crushed 1/4 cup (1/2 stick) butter or margarine
Press into a 9×13 inch pan or deep dish pie plate.
Beat cream cheese, peanut butter and powdered sugar.
Fold in whipped topping.
Pour into crust and spread.
Chill for at least 3 hours. You can freeze, but thaw before serving.
Notes
*You can use store bought crust if you prefer (but the homemade tastes better).
Variations:
You can add less peanut butter if the flavor is overpowering.
Use a graham cracker crust for a less rich dessert.
Try making a pretzel crust for a sweet-and-salty twist.
Add a Layer of Chocolate: For an extra decadent treat, consider adding a layer of melted chocolate over the crust before adding the peanut butter filling. Simply melt some chocolate chips and spread them over the crust, then refrigerate until set before adding the filling.
Add chopped peanuts or walnuts to the filling.
Spread more whipped cream over the top of the peanut butter filling.
Sprinkle mini chocolate chips or chocolate shavings on top.
If desired, add chopped peanuts, walnuts or peanut butter cups for extra garnish.
Drizzle with chocolate ice cream topping.
Leave out the peanut butter altogether and add a couple tablespoons of cocoa. Then serve with fresh fruit like strawberries, raspberries or bananas.
Add chocolate chips along with the peanut butter.
Leave out the peanut butter and just use chocolate chips, sprinkles or crushed candies.
Peanut Butter Banana Pie: Layer sliced bananas over the crust before adding the peanut butter filling. The bananas add a fresh, fruity contrast to the rich peanut butter.
Nutella Swirl Peanut Butter Pie: Swirl in 1/2 cup of Nutella into the peanut butter filling for a delightful chocolate-hazelnut twist.
Salted Caramel Peanut Butter Pie: Drizzle salted caramel sauce over the top of the pie before chilling. Sprinkle with a pinch of sea salt for an irresistible sweet-and-salty combination.
This Eggless No-Bake Peanut Butter Cookie recipe is quick, easy, and requires no baking or eggs! With just a few simple ingredients and minutes of prep, you’ll have delicious, chewy cookies—perfect for kids to help make!
Author:Jill Cooper
Ingredients
Ritz crackers Peanut butter Chocolate almond bark
Instructions
Spread peanut butter on a cracker.
Top with a second cracker.
Melt the almond bark in the microwave in a microwave safe bowl.
Dip the crackers in the melted almond bark. Lay each cookie on wax paper and allow the chocolate to harden.
Notes
Try spreading different things that sound good on the crackers, like:
marshmallow fluff
Nutella
fruit flavored jam
or a combination of these
You can also dip the cookies in other flavors of almond bark, like white almond bark.
For a tasty texture, you can use crushed pretzels or coconut and mix into the melted almond bark before dipping.
For a fancier presentation, you can also dip the cookies in the almond bark first and then roll in coconut or sprinkles.
This easy, no-fuss eggless peanut butter cookie dough recipe makes a rich and creamy cookie dough that’s completely gluten-free and sugar-free! Perfect for rolling into bite-sized cookie dough balls, shaping into cookies or bars, or simply enjoying by the spoonful. Whether you’re craving a quick snack or a healthier treat, this versatile dough is a must-try for fans of eggless recipes!
Ingredients
1/4 cup peanut butter 1/4 cup plus 3 Tbsp. raisins salt to taste (1/8– 1/4 tsp.) 2 Tbsp. roasted, unsalted peanuts (If you can only find salted, reduce or omit added salt.) 1/8 tsp. vanilla
Instructions
Throw everything into your food processor.
Combine until very smooth.
Roll into balls, cookies, bars or just eat it by the spoonful.
This dough can be stored on the counter, in the fridge, or in the freezer.
This Eggless No-Bake Cookie Dough Bars recipe turns homemade chocolate chip cookie dough into rich, chewy bar cookies—no eggs, no oven required! With just 5 minutes of prep, you’ll have a delicious treat ready to enjoy in no time!
Ingredients
1 stick (1/2 cup) butter, softened 3/4 cup brown sugar 1 tsp. vanilla 1 (14 oz.) can sweetened condensed milk 2 cups all purpose flour 12 oz. chocolate chips, divided 1/2 cup peanut butter, optional
Instructions
Mix butter, sugar and vanilla.
Add condensed milk and flour. Mix well.
Fold in 6 oz. or half of the chocolate chips.
Pour into an 8×8 inch pan. (Parchment paper on the bottom of the pan makes it easier to remove from the pan.)
Melt the peanut butter and the remaining chocolate chips together in a pan or in the microwave.
Pour on top of the dough.
Chill, covered, for 3 hours or overnight.
Notes
You can adjust the chocolate chips in this recipe and add more to the dough or when you melt them with the peanut butter.
When chocolate chips are expensive, you can add a little less of them than normal and nobody will notice.
If you aren’t a fan of peanut butter or can’t eat it you can just top these cookie dough bars with melted chocolate chips.
This makes a thick cookie. For a thinner one, you could use a larger pan, like a 9×13 inch pan.
Easy No Bake Cheesecake Recipe
1- 8 oz pkg. cream cheese 1/3 cup sugar 2 Tbsp. lemon juice 1- 8 oz. container whipped topping
Beat first 3 ingredients together. Fold in whipped topping. Spoon into a graham cracker crust and chill.
Easy No Bake Peanut Butter Snacks
1/4-1/2 cup honey or corn syrup (to taste) 1 cup dry milk 1/2 cup peanut butter
Combine all the ingredients and roll into 1-inch balls. These can then be rolled in coconut, sunflower seeds, granola or nuts. Store in an airtight container. Makes 1 dozen.
Cut the bananas in half crosswise. Insert a skewer in the thicker end. Place the bananas on a tray and place in the freezer. When frozen, move to a plastic bag and keep frozen until ready to use.
Allow the bananas to thaw slightly. Put the toppings in small bowls. Dip the banana before each bite. Eat plain or roll or dip into any of the toppings. Use the wet topping first so the others will stick.
This easy toll house chocolate chip cookie recipe makes delicious chocolate chip cookies that taste just like toll house cookie bars! You can make these as bar cookies or regular chocolate chip cookies.
These toll house cookie bars make easy delicious moist and gooey cookies sure to satisfy the chocolate chip cookie lover in your family!
If you prefer, you can make the regular chocolate chip cookie variation and they will be more crunchy like classic chocolate chip cookies. Either way, you’ll have a yummy treat that everyone is sure to love, especially kids! They are perfect for after school snacks, parties and packed lunches!
If you’re a fan of Toll House cookies, you’ll love this homemade copycat Toll House cookies recipe that tastes just like the real deal. Not only is it quick and easy to make, but it’s also a budget-friendly alternative to buying pre-made dough at the store. With this recipe, you can enjoy warm, freshly baked cookies straight from your oven whenever you crave them.
Ingredients
1 cup butter, softened 3/4 cup sugar 3/4 cup brown sugar, packed 1 tsp. vanilla 2 eggs 2 1/4 cups all purpose flour 1 tsp. baking soda 1 tsp. salt 1 (12 oz.) pkg. semi-sweet chocolate chips 1 cup chopped nuts (optional)
Instructions
Preheat oven to 375°.
Grease a 15x10x1 inch jelly roll pan.
Beat butter, both sugars and vanilla in a large mixing bowl.
Add eggs one at a time, beating well after each.
Add flour, baking soda and salt.
Gradually beat flour mixture into butter mixture.
Stir in chocolate chips and nuts.
Spread into the prepared baking pan.
Bake 20-25 minutes or until golden brown.
Notes
This recipe describes how to make toll house cookie bars, but if you prefer, you can make them as regular round chocolate chip cookies. Prepare the batter as above. Drop by spoonfuls on a cookie sheet and bake 15 minutes at 350°
You might also want to try these other tasty cookie recipes!
Here are some cheap meal ideas and recipes you can use to save money on groceries! If you want to cut your food bill, using just a few of these ideas and recipes can cut your food bill a lot!
Cheap Meal Ideas And Recipes – How We Ate For $7 A Week
In this post, I will share some of the cheap meal ideas and recipes Mom used to keep our grocery budget so low.
This was our food budget out of necessity because of our extremely tight financial situation. You may not want to limit your food to just these things but, at the time, things were desperate for us and Mom was trying to figure out how to feed us within the very tight budget we had.
Don’t get stuck in these numbers. If you find yourself saying, “I could never do that…” or “That is impossible these days…”, you are sabotaging yourself and you will never reach your goals. You will need to decide if you would rather convince yourself there’s nothing you can do so you can lament your financial condition or if you want to take action to empower yourself to make your situation better.
Even if you don’t get your grocery budget this low, you can likely save money from what you are spending now. Most people can save a LOT. I’m sharing these cheap meal ideas so you can think about what your goals are for saving on your food bill and consider how you might be able to reduce your spending.
Look it over and then figure out what you might want to implement in your family budget. If you can take a couple of these cheap meal ideas and recipes and lower your grocery bill even by 10%, you will be saving money over what you are spending now. Then keep checking out our other ideas and figuring out what else best works for your family situation.
For more ideas how to save money and reduce your stress, check out:
Most people could save a lot more money on these things than on their grocery bills, so if you want to save the most you can, be sure to check out the above posts!
Cheap Meal Ideas And Recipes – Basic Meal Ideas
Here are some cheap meal ideas and recipes for each meal of the day and a couple of dessert recipes. Implementing these recipes into your meals at least a few times a week will help you save more.
Cheap Meal Ideas And Recipes – Breakfast
Here are the most common easy recipes my mom served for breakfast because they are inexpensive and a little bit goes a long way. When you’re looking for cheap meal ideas and recipes, it’s also good to remember to keep your serving sizes reasonable. Many of us eat too much food and then try hard to work it all off, especially here in America. You can reduce the waste by making just enough for your family and also by preparing their plates and serving them at the table so they’re not tempted to eat too much.
This easy homemade pancakes recipe takes about 15 minutes to make and everyone loves them! These pancakes are a staple at our house and your family will love them too! If you need cheap meal ideas and recipes, this recipe is a great breakfast basic!
This easy homemade pancakes recipe takes about 15 minutes to make and everyone loves them! These pancakes are a staple at our house and your family will love them too!
Author:Tawra Kellam
Yield:15-18 medium pancakes
Ingredients
2 Tbsp. sugar 2 cups flour, all-purpose or wheat 5 tsp. baking powder 1/2 tsp. salt 1/4 cup vegetable oil 2 eggs 1 1/2 cups milk
Instructions
In a bowl, mix all of the ingredients just enough to moisten the dry ingredients. The mixture will be thick and lumpy.
Heat a griddle or frying pan over medium heat and lightly grease.
Pour or spoon the batter onto the griddle to form pancakes.
Cook the pancakes on a hot greased griddle.
Flip when bubbles break on the surface and the edges begin to dry.
Notes
If you like, you can add chocolate chips or candies to the batter for a special treat.
If you would like to make special patterns for the kids, you can add chocolate chips or candy while the pancakes are cooking. I like to make smiley faces and other patterns in the pancakes for special occasions. For Valentine’s day, I have made heart shapes in pink sprinkles, for Christmas, I have made Christmas designs, etc.
This quick and easy scrambled eggs recipe should be a staple in every home! It’s a perfect recipe for cheap meals because virtually everyone loves scrambled eggs, but also because they are hearty and provide a lot of protein! You can serve them just as is if your budget is really tight. If you want to spice them up a bit, you can also add things like salsa, green peppers, onions or cheese!
This easy scrambled eggs recipe makes delicious scrambled eggs in just 5 minutes. Scrambled eggs are a great breakfast food, but also a tasty source of protein that is quick to make and that you can eat anytime!
Author:Jill Cooper
Yield:4 servings
Ingredients
8 eggs 1 tsp. salt 1/4 tsp. pepper 4 Tbsp. milk or water (optional) 4 tsp. butter, margarine or bacon drippings
Instructions
Stir all of the ingredients except butter in a bowl until well blended.
Heat a skillet on medium heat.
Add the butter, margarine or bacon grease.
Pour the egg mixture into the skillet.
Stir constantly for about 4 minutes until eggs are fluffy and set.
Notes
To test eggs for freshness: Place an egg in a glass of cold water; if it floats, do not use it.
Using bacon grease in this easy scrambled eggs recipe will give your scrambled eggs a richer, more delicous flavor! I highly recommend it!
In place of butter, margarine or bacon grease, you can also use 1 Tbsp. cooking oil. I would not use olive oil as the flavor or the olive oil will impact the flavor of the eggs.
This easy muffins recipe is a perfect recipe for a quick breakfast or snack. My mom used to make these often. They are delicious just as they are. If you’re looking for cheap meal ideas to cut your budget the most, you would save more money serving them plain, but you can also add things like nuts, fruit or chocolate chips for a little extra variety.
Here are some perfect cheap meal ideas and recipes for lunches. We mostly ate sandwiches for lunches because they’re cheap, tasty and filling. You can also make the fillings ahead of time and spread them on the bread just before lunch. If you send them in packed lunches, lightly buttering the inside with butter, margarine or vegetable spread will keep them from getting soggy.
This easy chicken salad recipe is one of our cheap meal ideas that you can whip up in just a couple minutes that makes delicious sandwiches, perfect for lunches at home or packed lunches. It’s a perfect way to use leftover chicken or to stretch a little bit of chicken into another meal!
1 1/2 cups chopped, cooked chicken or turkey 1/2 cup mayonnaise or salad dressing 1 small stalk celery, chopped 1 small onion, chopped, or 1 tsp. onion powder 1/4 tsp. salt 1/4 tsp. pepper
Instructions
Mix all ingredients. Best if chilled for 1 or 2 hours.
This easy egg salad recipe is another tasty recipe to help use up all those colored eggs after Easter. You can make up a big batch and have it for several lunches. You can add lettuce leaves or celery for extra crunch.
6 hard boiled eggs, chopped 1/2 cup mayonnaise or salad dressing 1 tsp. mustard (optional) 1 small stalk celery, chopped (optional) 1 small onion, chopped, or 1 tsp. onion powder (optional) 1/4 tsp. salt 1/4 tsp. pepper (optional)
Instructions
Mix all ingredients together.
Chill. This recipe is best if chilled for 1-2 hours.
This egg salad recipe makes enough for 4 egg salad sandwiches.
This easy chicken salad recipe is a tasty recipe you can whip up in just a couple minutes that makes delicious sandwiches, perfect for lunches at home or packed lunches. It’s a perfect way to use leftover chicken or to stretch a little bit of chicken into another meal!
3–4 (5 oz.) cans tuna, drained 1/2 cup mayonnaise or salad dressing 1 small stalk celery, chopped 1 small onion, chopped, or 1 tsp. onion powder 1/4 tsp. salt 1/4 tsp. pepper
Instructions
Mix all ingredients. Best if chilled for 1 or 2 hours.
Cheap Meal Ideas And Recipes – Dinner
This easy chicken and dumplings recipe is an easy way to make chicken and dumplings like mom and grandma used to make! It’s a perfect comfort food recipe that is quick and easy to make!
This easy chicken and dumplings recipe is an easy way to make chicken and dumplings like mom and grandma used to make! It’s a perfect comfort food!
Author:Tawra Kellam
Yield:4 servings
Ingredients
Units
4 cups chicken broth 1/2–1 1/2cupschicken or turkey, cooked 1/2cupcelery, sliced 1/2cupcarrots, sliced 1 bay leaf 1 tsp. parsley flakes
Dumplings
2 cups baking mix
1/4 tsp. thyme, dried
1/2 tsp. parsley flakes
2/3 cup milk
Instructions
In a Dutch oven, combine broth, chicken, celery, carrots, bay leaf and parsley.
Bring to a boil.
In a bowl, combine baking mix, thyme, and parsley.
Stir in milk, just until moistened.
Drop by tablespoonfuls into the boiling broth.
Cook, uncovered, for 10 minutes.
Then cover and cook an additional 10 minutes. DO NOT PEEK or your dumplings will be soggy.
Remove dumplings with a slotted spoon and serve in bowls.
Remove bay leaf and spoon broth over the top of the dumplings.
This quick and easy beef stew is my mom’s beef stew recipe and it is the best beef stew you will ever eat! It is probably my favorite of all of the cheap meal ideas. Every time I make it, everyone raves about how great it is. It’s so great we hardly ever have leftovers! If you need a quick and easy meal to put in the crockpot or on the stove to simmer, this is the recipe for you!!
This recipe is a tasty, tummy warming recipe for cool winter days and you can easily use leftovers in places of some of the ingredients. This is a very low cost recipe and is very tasty as written, but you can feel free to modify it to your liking. If you prefer, you can add or take away veggies and if you don’t mind the extra cost, you can add more meat.
This easy beef stew recipe makes a delicious hearty beef stew in the crockpot or on the stovetop. It’s a home cooked recipe just like grandma used to make and your family is sure to love it. This stew recipe is a great way to use leftover round steak, pot roast or other meat.
Author:Jill Cooper
Ingredients
1/2 lb. round steak, cubed or leftover beef 6 cups water 1 bay leaf 1 tsp. salt 1 tsp. sugar 1 tsp. garlic salt, (or to taste) 1 tsp. onion salt, (or to taste) or 1 onion, chopped 1/4 tsp. allspice 1 tsp. Worcestershire sauce 1 tsp. lemon juice 2 carrots, peeled and sliced 6 potatoes, peeled and diced 1 Tbsp. cornstarch or flour 2 Tbsp. water
Instructions
Brown the meat in a large saucepan.
Add all of the other ingredients except the vegetables, cornstarch and 2 tablespoons water.
Simmer for 1-2 hours until the meat is tender.
Add the vegetables.
Cook for 15-20 minutes, until tender.
Mix the cornstarch into 2 Tbsp. water.
Add to the boiling stew.
Simmer 15 minutes, until thickened. Makes 2 quarts.
To Make This Beef Stew In A Crockpot
Brown the meat in a pan. It does not need to be cooked through, just browned.
Put everything in the crockpot and cook on low for 8 hours or high for 4 hours.
In the last 1/2 hour of cooking, mix the cornstarch into 2 Tbsp. water and add to the crockpot to thicken.
Notes
This recipes calls for round steak, but you can also use other kinds of beef or steak.
This recipe is an easy way to use leftovers. Leftover Pot Roast is delicious in this recipe.
You can also throw in leftover potatoes or vegetables.
This Quick and Easy Chili Recipe will get you in and out of the kitchen fast! It’s a homemade chili recipe that even kids will love!
This quick and easy chili recipe is another of my favorite cheap meal ideas! If you are a chili connoisseur, it may not be for you but if you have picky eaters or children this recipe is perfect. You can adjust the amounts of the ingredients to the size of your family without doing much harm. This is also a perfect recipe to make the day before and just warm up when you need it.
3 small cans tomato soup* 3 soup cans of water 1/2 to 1 lb. cooked hamburger Chili powder, to taste Garlic powder and onion powder, to taste Salt and pepper, to taste
Instructions
Put everything into a large pan.
Simmer at least 2 hours. It’s better to let it simmer all day if possible.
I usually use at least 2 teaspoons each of chili powder and garlic powder. You can also use onions.
You can add almost anything you want to this basic recipe. Beans work well or I like to crumble in some fried sausage for extra flavor.
*I have also replaced the soup with a large can (32-36 oz.) of tomato juice and it is good, too!
This easy cornbread recipe is so delicious, sweet and moist you can eat it with nothing on it! It is the best cornbread ever! Serve with stews, chili, soups and more!
I loved drowning my cornbread in syrup until I discovered this easy cornbread recipe. This cornbread is so delicious I can eat it with nothing on it! It is sweet and moist, easy to make and has the best flavor! It’s great to use to make dressing (stuffing) or to serve with stews, soups or chili. It is so good, it will probably become a staple in your home!
2 cupsbaking mix (Bisquick) 1/2 cup cornmeal 1/2 cup sugar 1/2 cup butter, melted 1 tsp. baking powder 2 eggs 1 cup milk
Instructions
Preheat oven to 350°.
Stir all the ingredients together in a mixing bowl.
Blend until smooth.
Pour into a greased 8×8 inch baking pan.
Bake for 30 minutes.
Notes
I like to bake my cornbread in a cast iron frying pan. I grease it with bacon grease and heat the pan in the oven while it is preheating. As soon as it is hot (about 5 minutes of so or the amount of time it takes to mix the batter) I pour the cornbread batter into the pan and bake it.
You can also easily make this easy cornbread recipe into corn muffins by pouring the batter into muffin tins.
Cheap Meal Ideas And Recipes – Desserts
When people think of cheap meal ideas and recipes, desserts don’t often come to mind, but it’s nice to have a little sweet treat, especially for the kids. Here are our favorite cheap and tasty dessert recipes my mom made for us. They make great playtime or after school snacks!
This is the best homemade sugar cookies recipe! Sugar cookies are a great treat for holidays or for kids’ snacks. These are so light and fluffy, you’re sure to love them! My mom made these for us and now my kids love Nan’s sugar cookies just as much!
This homemade sugar cookies recipe makes the best light and fluffy sugar cookies! These sugar cookies are perfect for Christmas, Valentine’s Day or a tasty snack anytime!
Cream together the sugar, shortening, eggs and vanilla.
Add buttermilk. Stir well.
Add the dry ingredients. Mix until smooth.
Roll into balls and drop about 3 inches apart on a greased cookie sheet or silpat.
Wet the tips of your fingers, smash down each cookie and sprinkle with sugar or colored sugar. If you prefer, you can roll out the cookies.
Chill for 2 hours.
When ready to make the cookies, preheat the oven to 350°.
Roll out the dough. The dough will be very sticky.
Cut with a cookie cutter and place on a cookie sheet.
Bake for 5-10 minutes, just until golden.
Notes
This recipe can be easily halved.
When you make this recipe, make sure to use shortening and not butter. The shortening is what makes the cookies light and fluffy. If you substitute butter, the sugar cookies will turn out flat and crunchy instead of light and fluffy, which is not what you want in a sugar cookie.
This easy no bake fudge cookies recipe is a wonderfully chocolatey recipe to satisfy your kids on those hot summer days! These cookies are our kids most favorite recipe and older kids can easily make this recipe themselves!
This no bake fudge cookies recipe is rich and amazingly delicious! These fudge cookies are easy to make in just a few minutes and it’s so simple that older kids can make it themselves! If you’re not a fan of peanut butter, you can leave it out and they are just as wonderful!
Author:Jill
Ingredients
1/2 cup milk 2 cups sugar 1/2 cup baking cocoa 1/2 cup butter or margarine 1/2 cup peanut butter 1 tsp. vanilla 3 cups oatmeal 1/2 cup nuts (optional)
Instructions
Before you start, cut about a 20 inch piece of wax paper. Lay it on the counter. This serves as something to drop the cookies on.
In a saucepan, mix milk, sugar, cocoa, and butter.
Bring to a boil.
Boil 1 minute. (For high altitude, let them cook 30 seconds to a minute longer.)
Remove from heat.
Stir in peanut butter, vanilla, and nuts.
Mix until peanut butter is mixed in.
Add oatmeal.
Drop by spoonfuls on the wax paper.
Let cool until set.
This process must be done a little quickly because the cookies start hardening pretty fast. If the humidity is high or you don’t boil them the right amount of time, they may not harden. Don’t panic! Just pour the mixture into a container and use as fudge sauce for ice cream. …Although my kids love eating these homemade no bake fudge cookies with spoons if they don’t get hard enough to eat as cookies!
These cheap meal ideas and recipes are from volume 1 of our cookbook:
It doesn’t get much better than walking in the door to the smell of gingerbread! This gingerbread cookies recipe tastes great any time of year but these cookies can really start getting you in the mood for the holidays now!
This gingerbread cookies recipe is great if you have a hurried schedule and have to get things done with just a few moments here and there. If you need to, you can make the dough ahead of time and let it set in the fridge for a few days before baking. You could also mix the batter in the morning and then bake a few cookies when the kids are arriving home from school.
If you don’t have white chocolate chips on hand, make some vanilla frosting or open a can of vanilla frosting to use on these instead. These cookies are fun to serve at a tea too with a dollop of whipped topping like a small tea cake or just sit down and eat some at the end of a long cold day with a hot cup of tea or coffee.
3 cups all purpose flour 2 tsp. ground ginger 1 tsp. ground cinnamon 1 tsp. baking soda 1/4 tsp. ground nutmeg 1/4 tsp. salt 3/4 cup (1 1/2 sticks) butter, at room temperature 3/4 cup packed brown sugar 1/2 cup molasses 1 egg 1/4 cup granulated sugar 1 tsp. vanilla 1 cup white chocolate chips
Instructions
Beat butter and brown sugar together until light and fluffy.
Add molasses, egg and vanilla; beat well.
Add flour, ginger, cinnamon, baking soda, nutmeg and salt and mix.
Press dough into a flat disk.
Wrap in plastic wrap and chill 4 hours or overnight.
Preheat oven to 350°.
Shape dough into 1-inch balls.
Roll in granulated sugar.
Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes or until the edges of the cookies just begin to brown.
Immediately press about 5-6 white chocolate chips into center of each cookie.
This is the best oatmeal chocolate chip cookies recipe!! These cookies are easy to make and they’re so good, they’re always gone in about 30 minutes around our house!
The BEST Oatmeal Chocolate Chip Cookies Recipe
Looking for a quick and easy way to make delicious oatmeal chocolate chip cookies with ingredients you probably already have? Look no further than this recipe! With just 5 minutes of prep time, you can have a batch ready to go in no time. And once your family tastes these mouth-watering cookies, they’ll be asking for more!
The best part of this recipe is you can make any variation of these cookies that you want. You can leave out the chocolate chips and make them oatmeal raisin cookies instead. You can add coconut, nuts, cranberries, dark and white chocolate or any combination of these that you like. This is a great basic recipe to mix up and then include any add ins that you want!
People always ask if they can use butter instead of shortening. You can but make sure you know the difference in how each cooks and how it will affect your cookies before changing it.
Butter makes the cookies very tasty, but they are flat and crisp.
Shortening makes fluffy cookies but it doesn’t give them as much flavor.
To get the best of both worlds, you can combine both shortening and butter to get a nice fluffy cookie with flavor.
3/4 cup shortening or 1/4 cup butter and 1/2 cup shortening 1 cup brown sugar, packed 1/2 cup granulated sugar 1 egg 1/4 cup water 1 tsp. vanilla 1 cup all purpose flour 1 tsp. salt 1/2 tsp. baking soda 3 cups quick cooking oatmeal 1 cup chocolate chips or raisins or nuts or any combination
Instructions
Preheat oven to 350°.
Beat the shortening, sugars, egg, water and vanilla together until creamy.
Mix the flour, salt and baking soda together in a separate bowl.
Here are 8 Of The BEST Homemade Gingerbread Recipes all in one place! Gingerbread is a yummy treat for all occasions, but especially for holidays like Christmas and Thanksgiving!
Your family and friends will love these easy gingerbread recipes! Whether you’re craving gingerbread cookies, gingerbread cake or a sumptuous gingerbread hot chocolate, you’ll find it here!
8 Of The BEST Homemade Gingerbread Recipes
This basic homemade gingerbread recipe is in Volume 1 of our Dining On A Dime Cookbook. Gingerbread is one of my favorite fall desserts! Nothing says fall like pumpkin and gingerbread and this is a long time family favorite!
If you don’t have whipped topping for your gingerbread, you can use some vanilla frosting on it.
This gingerbread recipe can be made ahead of time and frozen after it is baked.
I absolutely adore this Honey Spice Snaps recipe! It’s got that classic gingerbread taste, but without the overpowering molasses flavor. In fact, my family is not a big fan of molasses, so I make this recipe any time the kids want gingerbread! Every time I make it, they can’t get enough!
Author:Tawra Kellam
Yield:2 dozen
Ingredients
1 cup brown sugar, packed 3/4 cup shortening 1 egg 1/4 cup honey or dark corn syrup 1 tsp. ginger 1/2 tsp. salt 1/2 tsp. cinnamon 1/4 tsp. cloves 1 1/2 tsp. baking soda 2 1/4 cups all purpose four
Instructions
Preheat oven to 350°.
Cream brown sugar and shortening in a mixing bowl.
Add the egg and honey or corn syrup and mix well.
Mix all the dry ingredients in a bowl.
Stir into the sugar mixture until well blended.
Shape into balls.
Dip half the ball in water, then in sugar.
Place sugar side up.
Bake on an ungreased cookie sheet for 12-15 minutes.
Looking for a gingerbread recipe that’s both fail-proof and easy to make? Look no further than this homemade gingerbread recipe! The best part? You can even make it ahead of time and freeze it before baking. While the ingredient list may look long, don’t let that intimidate you – most of it is just spices. In fact, this recipe is incredibly easy to mix together, so you’ll be enjoying delicious gingerbread in no time!
Author:Tawra Kellam
Ingredients
1/2 cup boiling water 1/2 cup shortening 1/2 cup brown sugar 1/2 cup molasses 1 egg, slightly beaten 1 1/2 cups all purpose flour 1/2 tsp. salt 1/2 tsp. baking powder 1/2 tsp. baking soda 3/4 tsp. ginger 3/4 tsp. cinnamon 1/4 tsp. cloves
Instructions
Preheat oven to 350°.
Pour boiling water over shortening.
Add sugar, molasses and egg.
Mix the remaining ingredients together.
Add to the liquids.
Beat with an electric mixer.
Pour into a greased 8×8 inch pan.
Bake for 35 minutes or until a toothpick comes out clean.
Notes
If you want to Freeze the Gingerbread Dough for later:
After mixing the gingerbread dough and placing it in the pan, freeze it. Then when you’re ready to use it, place it in a cold oven. Bake at 350° for about 45 minutes or until toothpick comes out clean.
1/2 cup butter, softened 1/2 cup sugar 1/2 cup packed brown sugar 1 egg 1 tsp. vanilla 1/4 cup molasses 1/2 tsp. cinnamon 1/2 tsp. ground ginger 1/2 tsp. salt 1/8 tsp. cloves 1/8 tsp. nutmeg 1 tsp. baking soda 2 cups all purpose flour
Instructions
Preheat oven to 325°.
Mix butter and sugars until fluffy.
Add egg, vanilla, and molasses
Beat 1-2 minutes until lighter brown.
Add the rest of the ingredients and mix well. The batter will be very thick.
Pour into a 9×13 inch pan or an 8×8 inch pan* lined with parchment paper or foil and sprayed with cooking spray. Because the batter is think, you may have to pat it into the pan.
Bake until it starts to turn a little brown on the edges.
*If you want a thinner bar, use a 9×13 inch pan and bake for 20-22 minutes. For a thicker bar use the 8×8 inch pan and add 2-3 minutes of baking time.
Frosting
4 oz. cream cheese, softened
1/4 cup butter, softened (1/2 stick)
1 cup powdered sugar
1/2 tsp. vanilla
Beat all ingredients together.
Frost bars when cool.
Indulge in a warm and cozy cup of hot chocolate with a delightful twist of gingerbread. These Gingerbread Hot Chocolate and White Chocolate recipes are not only incredibly delicious, but they’re also perfect for cold winter days and holiday gatherings. With a blend of rich cocoa, fragrant spices, and creamy white chocolate, you’ll surely fall in love with this festive treat. Give it a try and let your taste buds take a ride to a winter wonderland!
Indulge in a warm and cozy cup of hot chocolate with a delightful twist of gingerbread. These Gingerbread Hot Chocolate and White Chocolate recipes are not only incredibly delicious, but they’re also perfect for cold winter days and holiday gatherings.
Ingredients
Units
1/4 cup brown sugar
1 Tbsp. molasses
1/4 cup cocoa powder
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1/4 tsp. nutmeg (optional)
1 tsp. vanilla
1/2 teaspoon salt
3cups milk
Instructions
Combine everything but the milk in a saucepan over low heat.
Then add the milk.
Heat, whisking, until hot.
Serve with whipped cream and sprinkle with cinnamon.
1 1/2 cups milk 1/2 cup white chocolate chips 2 tsp. molasses 1/2 teaspoon apple pie spice (mix of cinnamon, ginger, nutmeg, allspice and cardamom)
Instructions
Mix all ingredients.
Heat either on the stove or in the microwave.
Top with whipped topping.
White Chocolate Gingerbread Cookies
It doesn’t get much better than walking in the door to the smell of gingerbread! This gingerbread cookies recipe tastes great any time of year but these cookies can really start getting you in the mood for the holidays now!
This gingerbread cookies recipe is great if you have a hurried schedule and have to get things done with just a few moments here and there. If you need to, you can make the dough ahead of time and let it set in the fridge for a few days before baking. You could also mix the batter in the morning and then bake a few cookies when the kids are arriving home from school.
If you don’t have white chocolate chips on hand, make some vanilla frosting or open a can of vanilla frosting to use on these instead. These cookies are fun to serve at a tea too with a dollop of whipped topping like a small tea cake or just sit down and eat some at the end of a long cold day with a hot cup of tea or coffee.
3/4 cup (1 1/2 sticks) butter, at room temperature 3/4 cup brown sugar, packed 1/2 cup molasses 1 egg 1 tsp. vanilla 3 cups all purpose flour 2 tsp. ginger 1 tsp. cinnamon 1 tsp. baking soda 1/4 tsp. nutmeg 1/4 tsp. salt 1/4 cup sugar 1 cup white chocolate chips
Instructions
Beat the butter and brown sugar together until light and fluffy.
Add molasses, egg and vanilla; beat well.
Add flour, ginger, cinnamon, baking soda, nutmeg and salt and mix to make a dough.
Press dough into a flat disk.
Wrap in plastic wrap and chill 4 hours or overnight.
Preheat oven to 350°.
Shape the dough into 1-inch balls.
Roll in granulated sugar.
Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes or until the edges of the cookies just begin to brown.
Immediately press about 5-6 white chocolate chips into the center of each cookie.
Remove to wire racks; cool completely.
Store cookies in airtight container up to 5 days.
White Gingerbread Cake
Our readers are such great cooks and give us some of the best recipes. Here is a white gingerbread cake recipe from Bea that sounded different and interesting. If you don’t like the molasses flavor in regular gingerbread, this recipe may be for you because it has no molasses. It is like a spice cake.
I think it would be delicious for breakfast, dessert or snack and might be good drizzled with a little vanilla or caramel frosting.
Mom’s Homemade Gingerbread Men! Or Cookie Men as the kids call them!
For the last 25 years mom has made these cute gingerbread men for Christmas. She just sells them to friends and family but has made up to 500 dozen of the little ones (yes, that 5,000-7,000 gingerbread men) in November and December. She packages them by the dozen in cellophane bags tied with a piece of red curly ribbon.
A few years ago she came up with the big ones (at the top). They are about 12 inches tall and the kids just loved them. She gives one to each of the grandkids each Thanksgiving and most of it’s gone by the next morning! LOL
The best part is that they taste even better than they look! She found a great recipe years ago in an old cookbook and has used it ever since. (Sorry, we can’t give it out. When we are done with the book business we will go into the gingerbread men business. 🙂
I thought I would share a picture since everyone is always asking about them.
This homemade sugar cookies recipe makes the best light and fluffy sugar cookies! These sugar cookies are perfect for Christmas, Valentine’s Day or a tasty snack anytime!
Cream together the sugar, shortening, eggs and vanilla.
Add buttermilk. Stir well.
Add the dry ingredients. Mix until smooth.
Roll into balls and drop about 3 inches apart on a greased cookie sheet or silpat.
Wet the tips of your fingers, smash down each cookie and sprinkle with sugar or colored sugar. If you prefer, you can roll out the cookies.
Chill for 2 hours.
When ready to make the cookies, preheat the oven to 350°.
Roll out the dough. The dough will be very sticky.
Cut with a cookie cutter and place on a cookie sheet.
Bake for 5-10 minutes, just until golden.
Notes
This recipe can be easily halved.
When you make this recipe, make sure to use shortening and not butter. The shortening is what makes the cookies light and fluffy. If you substitute butter, the sugar cookies will turn out flat and crunchy instead of light and fluffy, which is not what you want in a sugar cookie.
This easy buttercream frosting recipe is one of the best easy frosting recipes! Rich and delicious, it is perfect for frosting cakes, cupcakes, coffee cakes and more! With just 4 ingredients, it’s easy to make in 5 minutes!
Author:Tawra Kellam
Yield:Frosts one 9×13 inch cake
Ingredients
3 cups powdered sugar 1/3 cup butter or margarine, softened 1 1/2 tsp. vanilla 1-2 Tbsp. milk
Instructions
Mix powdered sugar and butter.
Add vanilla.
Slowly add milk, beating until smooth. If it is too stiff, add a little more milk to get the right consistency.
Notes
This frosts about one 9×13 inch cake, two 8 inch cakes or 1 dozen cupcakes.
You can store this frosting in the fridge for several weeks.
To Make It A Peppermint Frosting Recipe:
Use peppermint favoring instead of vanilla.
This easy sugar cookies recipe and the buttercream frosting are from volume 1 of our cookbook:
Fudge is my favorite Christmas candy and this is my favorite Christmas cookie. My mom made these every year. I remember getting up at 5 in the morning before everyone else to get ready for school. I would sit on the kitchen floor with my dog and pop one of these cookies into my mouth and then pop one into my dog’s. We both loved our early morning treat sooo much.
Author:Jill Cooper
Ingredients
1 cup butter 6 Tbsp. sugar 2 cups all purpose flour 1 tsp. vanilla 1 cup nuts powdered sugar
Instructions
Preheat oven to 400°.
Cream butter and sugar together.
Add flour, vanilla and nuts.
Roll into walnut sized balls onto a greased cookie sheet and lightly flatten.
Bake for 10 minutes.
Remove from oven, place on waxed paper and sprinkle with or roll in powdered sugar.
For more delicious quick and easy recipes like this, check out our quick and easy cookbooks!
Get ready to fall in love with these irresistible Biscoff cookies recipes! From fudgy bars and crunchy toffee to creamy truffles, these Biscoff recipes turn your favorite cookie butter into decadent, easy-to-make treats everyone will devour.
If you love the irresistible flavor of Biscoff cookies, you’re in for a treat! This collection of Biscoff cookie recipes brings together the best ways to enjoy the sweet, spiced cookie flavor you know and love, from decadent truffles and fudgy bars to crunchy toffee and creamy no-bake treats. Whether you’re looking for an easy dessert for a special occasion, a homemade gift, or just a delicious snack to enjoy with your coffee, these recipes are perfect for any occasion.
Each recipe showcases the unique taste of Biscoff cookies and Biscoff spread, combining them with chocolate, butter, and other simple ingredients to create treats that are as visually appealing as they are delicious. From silky Biscoff fudge to crunchy Biscoff toffee, creamy no-bake candy bars, and indulgent Biscoff truffles, there’s a recipe here for everyone. Even if you’re a beginner in the kitchen, these desserts are simple to make and require minimal effort while delivering maximum flavor.
Using Biscoff cookies in baking isn’t just about sweetness—it’s about adding a signature caramelized, spiced flavor that elevates every dessert. These recipes show how versatile Biscoff cookies and spread can be, whether you want to layer them in bars, fold them into creamy fillings, or coat them in rich chocolate. Perfect for holiday treats, birthday parties, or anytime you need a sweet pick-me-up, these Biscoff recipes are sure to impress family and friends.
Plus, making desserts with Biscoff cookies allows you to get creative. You can swap chocolate types, add toppings like crushed cookies or nuts, or even turn them into bite-sized treats for easy sharing. Bookmark this collection and keep coming back for more, because once you start experimenting with Biscoff, you’ll find endless ways to enjoy its unique flavor.
If you’re a fan of sweet, buttery, and slightly spiced treats, these Biscoff recipes are a must-try. Dive in, grab your favorite Biscoff cookies, and start creating desserts that are as fun to make as they are delicious to eat!
This irresistible Biscoff truffles recipe combines creamy cookie butter, buttery cookie crumbs, and silky white chocolate for a melt-in-your-mouth treat everyone loves. With just a few simple ingredients, this decadent Biscoff cookie recipe looks fancy but takes almost no effort!
Author:Tawra Kellam
Yield:2 dozen truffles
Ingredients
2 cups powdered sugar 1/2 cup butter, softened 1 cup Biscoff cookie butter 1 cup Biscoff cookie crumbs (12–13 cookies; reserve 2 cookies crushed for topping) 1 tsp. vanilla 1 (12 oz.) pkg. white chocolate candy wafers or white almond bark
Instructions
Cream the butter in a mixing bowl until smooth.
Add the cookie butter, cookie crumbs, powdered sugar, and vanilla. Mix until well combined.
Place the white chocolate in a microwave-safe bowl and melt in 20–30 second intervals, stirring between each, until smooth.
Pour a small amount of melted white chocolate into the bottom of paper candy cups.
Add a scoop of the filling into each cup.
Pour more white chocolate on top until the filling is covered.
Sprinkle the reserved crushed cookies on top for decoration.
Let the chocolate harden at room temperature or in the fridge before serving.
This easy Biscoff Toffee recipe layers crunchy Biscoff cookies with rich brown sugar toffee and gooey chocolate for a decadent, irresistible treat. Easy to make and perfect for sharing, this delicious Biscoff cookie recipe is a sweet snack that will disappear in no time!
Author:Tawra Kellam
Ingredients
About 12 Biscoff cookies sliced almonds (optional) 3/4 cup brown sugar, packed 1/2 cup butter 1/2 cup chocolate chips
Instructions
Line an 8×8-inch baking pan with parchment paper and spray lightly with cooking spray, or butter the pan.
Arrange the Biscoff cookies in a single layer on the bottom.
If using, sprinkle sliced almonds over the top of the cookie layer.
In a saucepan over medium heat, bring the butter and brown sugar to a boil. Continue boiling for 7 minutes, stirring occasionally.
Pour the hot mixture evenly over the cookies in the pan.
Sprinkle the chocolate chips over the top and let them sit for a few minutes to melt.
Spread the melted chocolate smoothly over the surface.
Let the toffee cool completely, then break into pieces.
This No Bake Biscoff Candy Bars recipe layers a crunchy, buttery cookie base with a rich, creamy chocolate Biscoff topping for an irresistible treat. Quick to make and perfect for dessert or snacking, this decadent biscoff cookie recipe is sure to disappear fast!
Author:Tawra Kellam
Ingredients
Biscoff Cookie Layer:
7 oz. (about 14 cookies) Biscoff or Speculoos cookies, crushed (reserve 1 cookie for topping) 1/3 cup salted butter, melted 1/2 cup Biscoff or Speculoos spread
Chocolate Biscoff Layer:
7 oz. semisweet chocolate 2 Tbsp. Biscoff or Speculoos spread 2 Tbsp. whipping cream
Instructions
Line an 8×8-inch pan with parchment paper and spray with cooking spray or lightly butter the pan.
In a bowl, combine the crushed cookies, melted butter, and Biscoff spread. Press the mixture evenly into the 8×8-inch pan
In a small saucepan or microwave-safe bowl, melt the semisweet chocolate with Biscoff spread and whipping cream, stirring until smooth.
Pour the chocolate mixture over the cookie layer, spreading evenly.
Top with the reserved cookie crumbles for decoration.
Refrigerate until firm, then cut into bars and serve.
This rich and creamy biscoff fudge recipe layers smooth Biscoff spread with luscious chocolate for an indulgent, melt-in-your-mouth treat. Just like peanut butter balls, these fudgy bites are irresistible! Perfect for sharing—or keeping all to yourself—this decadent biscoff cookie recipe is simple to make and impossible to resist!
Author:Tawra Kellam
Yield:16 pieces
Ingredients
1 cup powdered sugar 1/4 cup butter, softened 1/2 cup Biscoff spread 1 tsp. vanilla 1 cup (16 oz.) chocolate candy wafers, almond bark, or chocolate chips (add 1 Tbsp coconut oil if using chips)
Instructions
Line an 8×8-inch pan with parchment paper and spray with cooking spray or lightly butter the pan.
Cream the butter in a mixing bowl until smooth.
Add Biscoff spread, powdered sugar, and vanilla, mixing until well combined.
In a microwave-safe bowl, melt the chocolate in 20–30 second intervals, stirring frequently until smooth.
Pour half of the melted chocolate into the bottom of the prepared pan.
Spread the Biscoff filling evenly over the chocolate layer.
Pour the remaining melted chocolate over the filling, until the filling is covered.
Allow the fudge to harden completely at room temperature or in the fridge before cutting into pieces.
This Biscoff Candy Bark recipe layers crunchy Biscoff cookies with smooth white chocolate and optional toffee bits for an irresistible, no-bake treat! Perfect for gifting, dessert tables, or a sweet snack anytime, this decadent biscoff cookie recipe is easy to make and impossible to resist!
Author:Tawra Kellam
Ingredients
About 14 Biscoff or Speculoos cookies, crushed (reserve 2 cookies for topping)
1 lb. white almond bark
Heath toffee bits (optional)
Instructions
Line a 9×13-inch baking pan with parchment paper and lightly grease with cooking spray (or lightly butter the pan).
Arrange the crushed Biscoff cookies in a single layer on the bottom of the pan.
In a microwave-safe bowl, melt the white almond bark according to package directions, stirring until smooth.
Pour the melted almond bark evenly over the cookie layer.
Sprinkle the reserved crushed Biscoff cookies and optional Heath toffee bits over the top.
Lightly press the candy toppings and cookie crumbs into the melted almond bark to help them stick.
Refrigerate until firm.
Once hardened, break the bark into pieces and enjoy!
This yummy and easy 7 Layer Bar Cookies Recipe makes a delicious treat your whole family will love! They are great for parties or anytime you need a great dessert!
This easy 7 layer bar cookies recipe is rich and delicious! Made with graham cracker crumbs, chocolate, butterscotch, coconut and more, it is a super tasty treat perfect for the most die-hard chocolate or cookie lover!
Ingredients
1 stick (1/2 cup) margarine 1 cup graham cracker crumbs 1-2 cups flake coconut 1 (6 oz.) pkg. chocolate chips 1 (6 oz.) pkg. butterscotch chips 1 can sweetened condensed milk 1 cup nuts, chopped
Instructions
Preheat oven to 350°.
Melt margarine in a 9×13 pan.
Add the rest of the ingredients in layers.
Bake for 25-30 minutes.
Cut into bars when cool.
(If you need some delicious and easy recipes that your family will love, you’ll definitely want to check out our cookbooks!)
Here are 6 edible cookie dough recipes that are incredibly delicious and also safe to eat (because they are eggless cookie dough recipes)! Indulge in your favorite flavors like classic chocolate chip, creamy peanut butter, irresistible Nutella, or something entirely different. These recipes are bound to satisfy your cravings and leave you wanting more.
6 Edible Cookie Dough Recipes
Let’s face it everyone LOVES raw cookie dough! How can you not just love that rich creamy goodness of raw cookie dough just melting in your mouth! Now I will say my brother and I ate raw cookie dough all the time growing up and we lived to tell about it so raw eggs doesn’t bother me. I know that there is a scare now in eating raw cookie dough so I’m sharing these easy eggless cookie dough recipes to help you make yummy raw cookie dough that everyone can enjoy!
This homemade icebox cookies recipe makes great raw edible cookie dough or you can bake it into tasty cookies! It’s easy to add chocolate chips or any extras you prefer and kids and families especially love it!
1 cup butter 2 cups brown sugar, packed 1/2-3/4 cup milk 3 1/2 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. salt nuts (optional)
Instructions
Preheat oven to 325°.
Cream butter and brown sugar.
Add milk; Blend until smooth.
Add flour, baking soda, and salt; Mix well.
Blend in nuts.
Roll into a log shape and wrap in wax paper.
Chill in the refrigerator several hours.
Cut into 1/4 inch slices and place on a greased cookie sheet.
Bake for 5-10 minutes until done.
This chocolate chip cookie dough recipe makes a classic favorite cookie dough that you can eat as-is or add it to ice cream. It’s super easy and safe to eat raw because there are no eggs!
1/4 cup brown sugar, packed 2 Tbsp. butter, softened dash of salt 1/8 tsp. vanilla 1 Tbsp. milk 5 Tbsp. all-purpose flour 2 Tbsp. chocolate chips
Instructions
Mix softened butter, brown sugar, salt, and vanilla until well combined.
Add milk.
Slowly add in flour, 1 tablespoon at a time until it reaches a cookie dough consistency.
Add chocolate chips; Mix until well combined.
Grab and spoon and enjoy!
This homemade raw sugar cookies recipe makes an easy edible cookie dough with the flavor of homemade sugar cookies! It’s a tasty treat for you or the kids that you can make in minutes!
1 cup sugar 1/2 cup shortening 1/2 tsp. vanilla 3/4 cups milk 3 cups all-purpose flour
Instructions
Cream together the sugar, shortening, and vanilla.
Add milk and mix.
Add the flour and mix until smooth.
Enjoy!
This easy edible peanut butter cookie dough recipe is a yummy peanut butter favorite that is safe to eat raw, so you can whip up the ingredients and have an easy snack without having to wait! And who can resist peanut butter and chocolate chips! Yum!
1/2 cup all-purpose flour dash of salt 1/4 cup butter, softened 3 Tbsp. sugar 3 Tbsp. brown sugar 1/2 tsp vanilla extract 1 Tbsp. milk 1/4 cup peanut butter 1/4 cup chocolate chips, optional
Instructions
Add the salt to the flour; Whisk to combine.
In a separate bowl, combine butter, sugar, and brown sugar.
Mix in vanilla extract, milk and peanut butter.
Add dry ingredients and chocolate chips.
Mix until only streaks of flour remain.
Here is an easy edible Nutella cookie dough recipe that has the delicious flavor of Nutella. It’s an easy after school snack you can make in just a few minutes!
This Nutella Cookie Dough recipe makes the perfect no-bake treat! Creamy, rich, and made with ingredients you probably have on hand, it comes together in minutes. A swirl of Nutella gives it that irresistible chocolate-hazelnut flavor, making it perfect for a quick dessert, snack, or late-night indulgence. Safe to eat raw and incredibly easy to make—just mix, scoop, and enjoy!
Author:Tawra Kellam
Ingredients
1/2 cup all-purpose flour dash of salt 1/4 cup (1/2 stick) butter, softened 3 Tbsp. sugar (Use half white and half brown sugar for extra flavor, if desired.) 1/2 tsp. vanilla extract 1 Tbsp. milk 1/4 cup Nutella
Instructions
In a small bowl, whisk together the flour and salt. Set aside.
In a medium bowl, cream together the softened butter and sugar until light and fluffy.
Stir in the vanilla extract, milk, and Nutella until smooth.
Add the dry ingredients to the wet mixture. Mix until only streaks of flour remain.
Enjoy immediately or chill for 10–15 minutes for a firmer texture.
Notes
This recipe is designed to be eaten raw and does not contain eggs.
For a fun twist, stir in mini chocolate chips, chopped hazelnuts, or crushed pretzels!
What child doesn’t like rainbow sprinkles? This birthday cake edible cookie dough recipe makes a festive cookie dough that’ll bring joy to their faces!
This chocolate whoopie pies recipe makes easy homemade whoopie pies that are sure to satisfy your chocolate loving family and friends! These are the classic whoopie pies, with sweet, creamy filling sandwiched between two soft chocolatey cookies!
This chocolate whoopie pies recipe is super easy to make yourself, so the next time your kids have friends over or you just have a craving for a decadent creamy chocolate dessert, pop these in the oven and you’ll have a terrific sweet treat! It’s quick and easy with just 5 minutes work!
Author:Jill Cooper
Ingredients
1/2 cup sugar 1/4 cup shortening 1/2 cup dark corn syrup 1 egg 1/2 cup cocoa 1/2 cup sour milk 1/2 tsp. baking soda 1 tsp. salt 1 tsp. vanilla 2 cups all purpose flour nuts (optional)
Whoopie Pie Filling
2 3/4 cups powdered sugar 1/4 cup half and half 1/4 tsp. salt
Instructions
Preheat oven to 350°.
Mix all the ingredients together in a bowl.
Using a ¼ cup ice cream scoop, drop onto a greased cookie sheet.
Bake 5-10 minutes.
When cool, mix filling ingredients.
Spread on half of the cookies.
Then top with the other half of the cookies.
Notes
Whoopie Pie Variations
Mint Chocolate: Add ¼ tsp. peppermint extract and a few drops green food coloring in the filling.
Marshmallow: Use marshmallow creme for filling.
Peanut Butter: Add 2 Tbsp. peanut butter to filling.
Chocolate: Add 1-2 Tbsp. baking cocoa to filling.
Cherry: Add 1 Tbsp. cherry gelatin powder to filling.
Strawberry: Add 1 Tbsp. cherry gelatin powder to filling.
Cheesecake: Add 3 Tbsp. cream cheese to filling.
This Chocolate Whoopie Pies Recipe is from volume 2 of our cookbook:
This pumpkin cookie recipe makes an easy spice cookie that everyone will love! Pumpkin cookies a great fall treat that you can use as an after school snack for the kids!
This easy pumpkin cookie recipe makes fluffy pumpkin spice cookies perfect for snacks, parties or family get-togethers. Kids also love them for school lunches!
Author:Tawra Kellam
Ingredients
1/2 cup shortening 1 cup sugar 1 cup pumpkin 1 cup raisins 1/2 cup nuts 1 tsp. vanilla 1 tsp. salt 1 tsp. baking soda 1 tsp. brown sugar 1 tsp. cinnamon 2 cups all-purpose flour
Instructions
Preheat oven to 375°.
Cream shortening, sugar and pumpkin in a bowl.
Add the rest of the ingredients.
Mix well.
Drop by small spoonfuls onto an ungreased cookie sheet.
Brush the tops with milk.
Bake for 8 minutes.
Top with frosting.
Pumpkin Cookies Frosting Recipe
2 Tbsp. butter
1 1/4 cups powdered sugar
1/2 tsp. vanilla
4-5 tsp. milk
Melt butter.
Blend in powdered sugar.
Add vanilla and 4 tsp. milk.
Stir until well blended.
Add one more teaspoon of milk if needed to make it smooth.
This Pumpkin Cookie Recipe is from Volume 1 of our Cookbook:
Fall is officially here, and this collection of 20 of the BEST pumpkin recipes features everything from tasty pumpkin cheesecake and fudge to creamy pies and no-bake treats. Whether you’re baking for a crowd or looking for a quick, cozy dessert, there’s sure to be a pumpkin recipe here that hits the spot!
If you’re craving all things pumpkin spice this season, you’ll love this collection of our 20 best pumpkin recipes! From quick mug cakes and moist pumpkin breads to creamy pies and easy no-bake desserts, there’s something here for every craving and every occasion. These recipes are simple, budget-friendly, and perfect for bringing that cozy fall flavor into your kitchen—whether you’re baking for your family, hosting a get-together, or just want a sweet treat with your coffee. No matter how you enjoy pumpkin, you’ll find a new favorite in this post!
Some of these recipes are from our Dining On A Dime Cookbook, Volume 1 so if you love them a much as we do, grab a copy so you can have them all the time!
This easy pumpkin bars recipe makes super delicious spice bars with a cake like consistency! It’s a wonderful treat and a great way to use pumpkin!
Author:Tawra Kellam
Ingredients
1/3 cup sugar 1/3 cup oil 1 (15 oz.) can pumpkin 3 eggs 1 (15 oz.) yellow cake mix 3 tsp. pumpkin pie spice 1/2 cup walnuts or pecans (optional) 1 can vanilla frosting 3 oz. cream cheese, softened
Instructions
Preheat oven to 350°.
Grease and flour a 15x10x1 inch jelly roll pan.
Combine sugar, oil, pumpkin and eggs.
Beat on high for 1 minute.
Add cake mix and pumpkin pie spice.
Mix 2 minutes on high speed.
Fold in nuts, if desired.
Pour into the pan.
Bake 25-35 minutes or until a toothpick inserted in the center comes out clean.
Combine the frosting and cream cheese until smooth.
This No Bake Pumpkin Cheesecake recipe makes a rich and creamy cheesecake, full of warm fall flavor, without the hassle of the oven. With a spiced cookie crust and smooth pumpkin cheesecake filling, it’s the perfect make-ahead dessert for holidays or cozy gatherings!
Author:Tawra Kellam
Ingredients
Cookie Crust:
2 cups cookie crumbs (gingersnaps add to the spice flavor)
1/4 tsp. ground ginger
1/4 tsp. cinnamon
6 Tbsp. butter, melted
1/4 cup granulated sugar or brown sugar, packed
Cheesecake Filling:
2 (8 oz.) blocks full-fat cream cheese, softened to room temperature
1 cup pumpkin puree*
3/4 cup confectioners’ sugar
1/4 cup brown sugar
1 tsp. pure vanilla extract
2 tsp. pumpkin pie spice*
1/2 tsp. cinnamon
1/8 tsp. salt
1 container whipped topping
Optional Toppings:
Additional whipped cream
Salted caramel sauce
Instructions
In a medium bowl, combine cookie crumbs, ginger, cinnamon, sugar, and melted butter. Stir until evenly moistened.
Press the mixture firmly into the bottom of a 9- or 10-inch springform pan. Use the bottom of a measuring cup to pack it tightly.
Freeze for 10–20 minutes while you make the filling.
In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy, scraping down the sides as needed.
Add the pumpkin puree, powdered sugar, and brown sugar. Beat on medium-high until fully combined and smooth.
Mix in vanilla, pumpkin pie spice, cinnamon, and salt. Beat until no lumps remain.
Gently fold in the whipped topping until the mixture is light and fluffy. Be careful not to deflate it.
Remove the crust from the freezer. Spread the filling evenly over the crust using an offset spatula.
Smooth the top and cover tightly with plastic wrap or aluminum foil.
Refrigerate for at least 8 hours, preferably 12 hours or overnight, to allow the cheesecake to set.
Run a knife along the edges of the springform pan before removing the rim. Slice with a sharp knife, wiping it clean between cuts for neat slices.
Top with extra whipped cream or drizzle with salted caramel sauce, if desired.
Notes
For extra flavor in the crust, toast the cookie crumbs lightly before mixing.
Make-ahead friendly: Cheesecake can be refrigerated up to 2 days before serving.
This creamy Pumpkin Spice Fudge makes the perfect fall treat, blending sweet white chocolate with warm pumpkin and cozy spices. Easy to make and irresistibly festive, it’s a crowd-pleaser for parties, gifts, or just a little seasonal indulgence!
Author:Tawra Kellam
Ingredients
4 cups white chocolate chips, (24 oz., weight not liquid) 1 cup sweetened condensed milk 2 1/2 Tbsp. pumpkin puree 1 tsp. vanilla 1 1/2 tsp. pumpkin spice 1/2–1 cup ground pecans or walnuts (optional)
Instructions
Line an 8×8-inch pan with parchment paper, leaving some overhang for easy removal. Set aside.
In a medium saucepan over low heat, stir together the white chocolate chips and sweetened condensed milk until melted and smooth. (Stir often to prevent scorching.) Alternatively, melt in the microwave: Combine the chips and condensed milk in a large microwave-safe bowl. Heat for 30 seconds, stir well, then continue microwaving in 30-second bursts, stirring thoroughly each time, until just melted and combined. The mixture will be very thick.
Stir in the pumpkin, vanilla, pumpkin pie spice, and nuts, if desired.
Pour the mixture into the prepared pan, smoothing the top with a spatula. Refrigerate for at least 4 hours, or until firm.
Lift the fudge out using the parchment paper, cut into squares, and enjoy!
Notes
Store in an airtight container in the fridge for up to 1 week, or freeze for longer storage.
1 cup milk (any % is fine or even 1/2 milk and 1/2 half and half) 2 Tbsp. pumpkin puree 1 Tbsp. sugar (white or brown) 1 tsp. vanilla 1/4 teaspoonpumpkin pie spice (or 1/8 tsp. cinnamon, tiny pinch nutmeg, tiny pinch cloves) 1/4 cup strong coffee or espresso whipped cream
Instructions
Add the milk, pumpkin, sugar, vanilla and pumpkin pie spice to a small saucepan.
Heat over medium-high heat; Bring almost to a boil. (Or you can microwave it until very hot but not boiling.)
Remove from heat and add to a blender.
Blend on high until the milk begins to froth, about 2 minutes. (A hand blender works great for this.)
Divide the milk mixture between two mugs.
Add the coffee slowly down the side so you don’t disturb the milk froth.
Add a squirt of whipped cream.
Top with a pinch of pumpkin pie spice and whipped cream.
Notes
You can double or triple this recipe to serve more people.
Add a touch of cozy autumn flavor to your morning coffee with this homemade Pumpkin Spice Creamer recipe. Made with real pumpkin puree, warm spices like cinnamon and nutmeg, and a hint of vanilla, this creamy delight will make every sip taste like fall. Perfectly sweetened and easy to make, it’s a delicious, seasonal twist to your daily brew!
This homemade pumpkin pie spice recipe is the perfect blend of warm and cozy fall flavors. With just a few simple ingredients, you can create a delicious mixture perfect for pumpkin pies, lattes, and other fall treats. It’s easy to make at home in minutes and costs a lot less than the pre-made kind!
This Easy Pumpkin Muffin Recipe is a two ingredient recipe starting with cake mix that’s easy and yummy! It’s a quick and easy treat that’s a great way to use extra pumpkin or pumpkin that you got on sale!
Author:Sarah D.
Ingredients
1 cake mix (any flavor works, but chocolate is our hands down favorite!) 1 can pumpkin or 2 cups mashed cooked pumpkin 1 cup mini chocolate chips (optional)
Instructions
Preheat oven to 350°.
Beat the ingredients together with an electric mixer until smooth. (It will be really thick.)
Add 1 cup mini chocolate chips and stir.
Line muffin tins with paper muffin cups and spray with non-stick spray.
Use an ice cream scoop to put the batter into the muffin cups. (I can get 24 from one box of mix.)
Bake for 20 minutes, until a toothpick inserted in the center comes out clean.
Cool and frost if desired.
Notes
My family likes these muffins just as they are when they are hot from the oven.
Spice cake mix is great – add white chocolate chips, peanut butter chips or butterscotch chips.
I have made pumpkin muffins with white cake mix and yellow cake mix too. They have around 120 calories a piece with the mini chocolate chips and are virtually fat free. If you are on weight watchers they only count as 1 point.
This is a fabulous way to sneak some vitamin A rich veggies in on the kids. Just don’t let them see you put the pumpkin into the muffins and they will never know it is there. These are more moist than name brand very expensive double chocolate chip muffins.
Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper well.
In a large bowl, beat the eggs on high for five minutes.
Gradually add the granulated sugar and pumpkin.
Add flour, cinnamon, and baking soda.
Spread batter evenly in pan.
Sprinkle walnuts evenly on top.
Bake for 15 minutes or until the cake springs back when lightly touched.
Immediately turn out onto a linen towel dusted with confectioners sugar. This works best by placing the towel on top of the cake and holding it taught while turning the cake over.
Peel off the paper and roll the cake up in the towel, starting with the short end.
Cool.
To Make The Filling For This Pumpkin Roll Recipe, mix the powdered sugar, vanilla, butter or margarine, and cream cheese together until smooth.
Carefully unroll the cake.
Spread the filling over the cake to within 1 inch of the edges.
Roll up again.
Cover and chill until serving.
Dust with additional confectioners sugar, if desired.
This traditional pumpkin bread recipe is an easy to make quick bread and everyone loves it! It’s one of my favorite quick bread recipes because it is not only delicious, it brings about a wonderful fall nostalgia this time of year! Make sure you serve it with Honey Butter! Your family will love it!
Author:Tawra Kellam
Yield:Makes 1 loaf.
Ingredients
1 1/2 cups sugar 2 eggs, slightly beaten 1/2 cup oil 1 cup pumpkin 1 3/4 cups all-purpose flour 1 tsp. baking soda 1/4 tsp. baking powder 1 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. cloves 1/2 tsp. nutmeg 1/4 tsp. allspice 1/3 cup water 1/2 cup walnuts or pecans 1/2 cup raisins (optional)
Instructions
Preheat oven to 350°.
Grease and flour a loaf pan.
Mix the sugar, eggs, oil and pumpkin in a bowl.
Add the dry ingredients and water in the order given. Mix well.
Stir in nuts and raisins, if desired.
Pour into the loaf pan and bake for 1 hour or longer if needed. To test doneness put a knife in the center of the bread. If it comes out clean it is finished.
Discover a delightful twist on the classic pumpkin pie with this Pumpkin Frosting Pie recipe! Combining rich, creamy frosting with unexpected ingredients, this pie brings a new level of sweetness and texture to your fall desserts. The smooth filling is perfectly balanced with a subtle tang, creating a unique and nostalgic flavor that’s perfect for any autumn gathering.
Ingredients
1 can vanilla frosting 1 (15 oz.) can pumpkin 1 cup sour cream 1 tsp. cinnamon 1/2 tsp. ginger 1/4 tsp. cloves 1 small carton of whipped topping 1 graham cracker crust that has a little cinnamon and nutmeg added to it
Instructions
Mix everything but whipped topping and crust in a mixing bowl.
1/2 cup shortening 1 cup sugar 1 cup pumpkin 1 cup raisins 1/2 cup nuts 1 tsp. vanilla 1 tsp. soda 1 tsp. brown sugar 1 tsp. cinnamon 2 cups all-purpose flour milk (to brush the tops)
Instructions
Preheat oven to 375°.
Cream shortening, sugar and pumpkin in a bowl.
Add the rest of the ingredients and mix well.
Drop by small spoonfuls onto an ungreased cookie sheet.
This Pumpkin Crunch recipe is a fall favorite that’s part pumpkin pie, and completely irresistible! With a creamy spiced pumpkin base, a buttery cake mix topping, crunchy nuts, and a drizzle of melted butter, every bite has the perfect mix of smooth and crunchy textures. Serve it chilled with a dollop of whipped cream, and you’ve got a crowd-pleasing dessert that’s simple to make but tastes like it came straight from a bakery.
Author:Tawra Kellam
Ingredients
1 (15 oz.) can pumpkin puree (solid pack) 1 (12 oz.) can evaporated milk 3 large eggs 1 1/2 cups sugar 1 tsp. cinnamon 1 tsp. salt 1 box Yellow cake mix 1/2 cup chopped nuts (pecans or walnuts work best) 1 cup butter, melted
Instructions
Preheat oven to 350°F. Lightly grease a 9×13-inch baking pan.
In a large bowl, mix the pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt until smooth.
Pour the mixture evenly into the baking pan.
Sprinkle the dry cake mix evenly over the pumpkin mixture.
Top with chopped nuts, then drizzle the melted butter evenly over everything.
Bake for 50–55 minutes, or until the top is golden brown and the edges are set.
Let cool completely, then refrigerate until chilled.
Serve cold with whipped cream or whipped topping.
Notes
For extra flavor, add a pinch of nutmeg or pumpkin pie spice to the pumpkin mixture before baking.
This Creamy Pumpkin Cupcakes recipe is an easy and delicious cake mix recipe that brings together the perfect blend of cozy fall flavors and rich creaminess. Made with a spiced pumpkin cake base and filled with a sweet cream cheese swirl, they bake up moist, fluffy, and irresistible. Easy enough for a weeknight treat but special enough for the holidays, this recipe is sure to be a new family favorite!
Start your day with the warm, cozy flavors of fall! These pumpkin pancakes are made with real pumpkin purée, cinnamon, nutmeg, and a touch of vanilla for a deliciously spiced breakfast treat!
Author:Tawra Kellam
Ingredients
2 cups all-purpose flour 2 Tbsp. brown sugar, packed 1 Tbsp. baking powder 1 1/4 tsp. pumpkin pie spice 1 tsp. salt 1/2 cup pumpkin (canned or puréed) 1 large egg 2 Tbsp. vegetable oil 1 cup milk 1/2 cup nuts, chopped (optional)
Instructions
Combine all of the ingredients. Stir just until moistened; the batter may be lumpy.
Heat a griddle or skillet over medium heat; brush lightly with vegetable oil.
Pour 1/4 cup of the batter onto the hot griddle.
Cook until bubbles begin to burst.
Turn and continue cooking 1 to 2 minutes.
Serve with Pumpkin Maple Syrup (below) and nuts.
Notes
If you prefer, you can also serve them with regular maple syrup, whipped cream, or a sprinkle of pecans instead of or in addition to our pumpkin maple syrup.
This pumpkin maple syrup recipe makes a tasty syrup perfect for adding the delicious flavor of fall! With the perfect blend of maple syrup, pumpkin pie spice, and real pumpkin, it makes an ideal topping for pumpkin pancakes. For a subtle touch of fall, drizzle it over regular pancakes too!
Author:Tawra Kellam
Ingredients
1 cup maple syrup 1 1/4 cups pumpkin 1/4 tsp. cinnamon or pumpkin pie spice
You can only do this with a freshly carved pumpkin! Do not use on a pumpkin that has been carved and sitting out for several days.
To bake a fresh 6 to 7 pound pumpkin, halve the pumpkin crosswise and scoop out the seeds and strings. Place halves, hollow side down, in a large baking pan covered with aluminum foil and add a little water. Bake, uncovered, at 375° for 1 1/2 to 2 hours or until fork-tender. Remove. When cool, scrape pulp from shells and puree, a little at time, in food processor or blender. Mix with a little salt.
To freeze pumpkin puree. Put 1-2 cups in freezer bags along with spices and use in pies.
To use pumpkin puree for recipes: Line a strainer with a double layer of cheesecloth or a flour sack dish towel and let the pumpkin sit to drain out the extra moisture BEFORE cooking with it. Pumpkin is very moist, so in order for your recipe to come out correctly, you MUST strain it.
A 5 lb pumpkin makes about 4 1/2 cups of mashed (pureed) pumpkin. a 15-16 oz can of pumpkin equals about 2 cups of mashed pumpkin. So if the recipe calls for a 15-16 oz can of pumpkin use 2 cups.
