Try these delicious quick and easy recipes you can make in less time than eating out! When you’re busy and overwhelmed, it is easy to hit the drive-thru or order take out pizza, but when this becomes a regular habit, it really takes a big bite out of your family food budget.
These tasty recipes for homestyle food like grandma used to make are quick and easy, you’ll wonder why you wasted so much time and money eating out. They’re perfect for kids, families and picky eaters!
They are all delicious and most of them take around 5 minutes of prep time to prepare. While most people are stressing out in the drive-thru with a car full of screaming kids, you can be at home getting everything ready while the kids are off playing until you’re ready for them to come to the table.
Your family will love these quick and easy recipes and you will spend less time stressing over food!
For even more quick and easy meals your family is sure to love, be sure to check out our cookbooks!
If you like making sourdough but you don’t like throwing away your sourdough starter discard, here are 6 easy sourdough discard recipes to make the most of your sourdough starter. You can make pancakes, coffee cake, pizza dough and more!
Making sourdough bread is fun and easy! If you want an easy sourdough starter be sure to check out this recipe for sourdough starter.
You need to be sure to feed your sourdough starter every few days and discard any excess. Many people are fascinated at how the sourdough starter grows and how it keeps providing starter again and again, so when you take out the sourdough starter discard, it can break your heart to throw it away! If you don’t want to throw away your sourdough starter discard, you can whip up something quick and tasty to make the most of it!
Here are 6 easy sourdough discard recipes to help you make delicious treats for your family with your sourdough discard!
A few tips for these sourdough discard recipes:
Be sure to use a clean jar or crock at least every few times you take out your sourdough starter discard. That way you won’t get mold in your sourdough starter.
Feed your sourdough starter with filtered or distilled water. This isn’t a must, but some tap water can contain a lot of chlorine that will kill your starter. I am able to use tap water for mine but if you find your sourdough starter dying, this may be why.
When you feed the sourdough starter, mix the water with your starter first and then add the flour. This makes sure it gets evenly distributed.
Your sourdough starter needs to sit out on the counter for at least 4-6 hours (overnight is best).
You don’t have to throw away sourdough starter discard. Use these sourdough discard recipes to save you the heartbreak of throwing it away.
Easy Sourdough Discard Recipes
You don’t have to be using a discard to use these sourdough discard recipes, so if you’re just looking for something to make with your sourdough starter, these are all great easy recipes!
You can make easy and tasty old fashioned pancakes with this sourdough discard pancakes recipe! Don’t waste your sourdough discard. Make these pancakes that your family will love! This is one of the more popular sourdough discard recipes and only takes a few minutes to make
1 1/2 cups milk 1 cup sourdough starter discard 2 cups all purpose flour 1/4 cup white sugar 2 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 1 egg 2 Tbsp. butter, melted*
Instructions
Combine the milk with the sourdough starter discard.
Combine the flour, sugar, baking powder, baking soda and salt in a large mixing bowl.
Whisk the egg and butter into the milk.
Pour the flour mixture into the wet ingredients and whisk until the lumps are gone.
Grease a large skillet with bacon grease or cooking oil. Heat over medium heat.
Pour batter onto the skillet in approximately ¼ cup portions.
Cook until bubbles appear on the surface and the edges begin to firm up.
Flip with a spatula and cook until browned on the other side.
This sourdough discard biscuits recipe makes easy and delicious old fashioned baking powder biscuits! They’re perfect with butter or jam, for biscuits and gravy or as a bread for any family meal!
2 cups all-purpose flour 3 tsp. baking powder 3/4 tsp. baking soda 1 tsp. salt 5 Tbsp. butter, margarine or butter flavored shortening 1 scant cup milk 1 cup sourdough starter discard
Instructions
Preheat oven to 425°.
Mix flour, baking powder, baking soda and salt in a bowl.
Cut in margarine with a fork or pastry blender until it resembles cornmeal.
Add milk and sourdough discard, stirring just enough to combine ingredients. Do not over stir.
Put dough on a lightly floured surface and gather into a ball. If the dough is sticky, add a little flour to help form the ball.
Knead lightly 5-10 times.
Roll out to ½ inch thick and cut with a biscuit cutter or a glass rim that has been dipped in flour.
Put onto an ungreased cookie sheet and bake 15-20 minutes or until golden brown.
Did you know you can make coffee cake with sourdough? This easy sourdough discard coffee cake recipe makes super delicious homemade coffee cake starting with a sourdough starter discard! When thinking about sourdough discard recipes, many people don’t think of recipes like this one, but it is super tasty and great for breakfast or a snack and our kids love it!
2 cups all-purpose flour 2 tsp. baking powder 1 tsp. salt 1 cup sugar 2 rounded Tbsp. shortening 1/4 cup milk 1 cup sourdough starter 2 eggs 3 tsp. vanilla
Coffee Cake Topping
2 Tbsp. butter
1/2 tsp cinnamon
3 Tbsp. brown sugar
3/4 cup all-purpose flour
Instructions
Preheat oven to 350°.
In a bowl, mix flour, baking powder, salt, sugar and shortening.
Add milk, sourdough discard, eggs and vanilla to the remainder of the flour mixture. Mix until smooth.
Pour the batter into a 9×9 inch buttered pan.
Combine all of the topping ingredients and mix well.
Sprinkle the topping over the top.
Bake 45 minutes, until a knife inserted into the center comes out clean.
This easy sourdough discard pizza crust recipe is perfect for the next time you want to make homemade pizza! It is one of our favorite sourdough discard recipes! Tasty pizza crust is much easier to make than most people realize and you won’t have to spend a fortune on delivered pizza!
You can make easy and delicious rustic homemade crackers with this easy sourdough discard recipe! Use them for spreads, soups or with anything else you might normally serve with crackers!
1 cup all-purpose flour 1/2 tsp. salt 1 cup sourdough starter 4 Tbsp. butter, room temperature 2 Tbsp. dried herbs of your choice (optional) oil, for brushing coarse salt (such as kosher or sea salt) for sprinkling on top
Instructions
Mix together the flour, salt, sourdough starter discard, butter and herbs to make a smooth (but not sticky) dough.
Add a bit of flour to knead smooth, if needed.
Divide the dough in half, and shape each half into a small rectangular loaf.
Cover with plastic wrap and refrigerate for 30 minutes until the dough is firm.
Preheat the oven to 350°. Lightly flour a piece of parchment and the top of the dough.
Place dough on the parchment and roll to about 1/16″ thick.
Transfer the dough and parchment together onto a baking sheet.
Lightly brush with oil and then sprinkle the salt over the top of the crackers.
Cut the dough into 1¼” squares with a pizza cutter.
Prick each square with the tines of a fork.
Bake crackers for 20 to 25 minutes, until the squares are starting to brown around the edges.
Remove the crackers from the oven and transfer them to a cooling rack.
Store in an airtight container at room temperature for up to a week. Freeze to store longer.
This sourdough discard waffles recipe makes easy and tasty old fashioned waffles your family is sure to love!
Try this easy meal including a Baked Apple Pork Chops Recipe and a tasty Cinnamon Roll Bread Pudding, which is a great recipe for holidays or family brunch!
Tips:
Cinnamon Roll Bread Pudding Recipes, like the one below don’t always need to be used just for desserts or brunches. Instead of cookies, have a pan of this baking for the kids when they get home from school. It will smell so delicious when they walk in the door!
Our grandmothers did not waste anything. Food was not as plentiful as it is now, nor was it as cheap so they used everything. Bread pudding is a great way to use stale, dry bread, doughnuts or rolls of any kind. Keep a container in the freezer to store those 1-2 leftover rolls or pieces of bread and, when you have enough, make up a pan of bread pudding.
Sometimes I would have 15 minutes or less to fix dinner so I would have to adapt recipes all of the time. The pork chop recipe below is one you can easily adapt if you are in a hurry.
Pan fry your pork chops.
Open a can of applesauce, add cinnamon, dash of nutmeg, brown sugar. Warm in the microwave and serve on top of chops. This is great with ham too.
Meal Plan:
Baked Apple Pork Chops Rice Steamed Broccoli Old Fashioned Cinnamon Roll Bread Pudding
This easy baked apple pork chops recipe makes a super delicious main dish! Covered with fresh apples and perfectly seasoned with brown sugar, cinnamon and nutmeg, it’s a wonderful start to a tasty meal!
Ingredients
4–5 pork chops 4-5 apples, peeled, cored and sliced (If you like the peels you don’t have to peel them.) 4 Tbsp. brown sugar 1 tsp. cinnamon (to taste) 1/4 tsp. nutmeg Salt and pepper 2-3 Tbsp. butter
Instructions
Preheat oven to 375°.
Grease a casserole dish or pan. I like to use bacon grease for this because it adds a nice flavor.
Place pork chops on the bottom of the pan.
Sprinkle with salt and pepper.
Top with apples.
Sprinkle with brown sugar, cinnamon, and nutmeg.
Sprinkle small chunks of butter over the top of everything.
Cover and bake at 375° for 45-60 minutes, until pork chops are fully cooked.
This easy apple pork chops recipe is another variation on apple pork chops with just 5 ingredients! It’s a quick and easy recipe to make, perfect for using apples, including those that are about to go bad in the fridge.
Author:Jill Cooper
Ingredients
8 pork chops salt and pepper 3 apples, sliced (if you like firmer apples use baking apples like Granny Smith. I use whatever apples I have on hand. This is a good way to use what is dying in the fridge.) 1/2 cup Heinz 57 sauce 6 oz. apple juice (concentrated, undiluted)
Instructions
Preheat oven to 350°.
Brown the pork chops in a skillet.
Season with salt and pepper.
Place the pork chops into a 9×13 inch baking pan.
Arrange the apple slices on top.
Combine Heinz 57 sauce and apple juice.
Pour over everything.
Bake uncovered for 30-40 minutes, basting occasionally.
This cinnamon roll bread pudding recipe would be a great recipe for Christmas, New Years’ morning or company brunch.
If you like, you can prepare most of this dish ahead of time to make it easier! Dry the cinnamon rolls out a couple of days ahead of time and place them, ready to go, in a baking dish. Then, the night before you plan to prepare it, mix up the rest of the ingredients. In the morning, just pour the liquid sauce mixture over the rolls and pop them in the oven.
Your family and guests will love waking up to the smell of this fresh cinnamon roll bread pudding! For Christmas, serving it with a sprinkling of cherries would give it such a nice festive look.
Try these easy crockpot recipes for chicken, Salisbury steak, tacos and more! Here’s how to save money with quick and easy meals perfect for hot days!
Using your crockpot can save you a lot of money, slash the amount of time you have to spend preparing meals, and reduce your overall stress.
These easy crockpot recipes are perfect for hot days when you don’t want to heat up the house. Cooking with a crockpot can also save a lot of energy, because you don’t have to heat up the house in the summer when you’re trying to keep it cooler.
Unless the recipe states otherwise, always cook with the lid on your crockpot. It is best not to open the lid while cooking.
Many recipes that you cook in the oven or on top of the stove can be adapted to the crockpot. If it takes 2-4 hours to cook in the oven or on the stove top then it will take about 4-6 hours on high or 8-10 hours on low in the crockpot.
If you need to reduce the liquid, take the lid off for the last half hour of cooking. You could also make a mix of 2 teaspoons cornstarch with some of the liquid from the dish and stir it into the rest. Then allow it to cook and thicken.
If you find yourself going out to eat a lot because you hate the clean up, then try using crockpot liners. It is much less expensive to use them than to eat out. Liners are especially good to use when you have company and during the holidays.
To make crockpot dishes even easier and faster keep a supply of ingredients like cooked hamburger, sausage, bacon or ham in the freezer. Then you won’t have to dirty a skillet or take the time to cook things like hamburger before you toss them into the crockpot.
Normally you should fill your crockpot about 3/4 full, especially if you are cooking soups and stews. Add the ingredients and then add liquid to fill it to 3/4 full.
If you have a large crockpot and a smaller recipe, simply put the recipe ingredients in an oven proof dish (like Pyrex) and set it down inside your crockpot. Then cover and cook.
Here’s a super easy barbecue chicken recipe you can make in the crockpot in less than 5 minutes! You can use boneless chicken or bone-in chicken. Serve it with rice and a vegetable, like fresh frozen broccoli or sliced peppers, baby carrots and cucumbers for a quick and easy meal!
This recipe makes great barbecue chicken sandwiches if you start with boneless chicken. You can place a whole piece of chicken on each bun or shred the chicken just before serving and serve on buns with barbecue sauce, onions, and pickles!
4–6 pieces chicken 1 cup barbecue sauce 1/4 cup white vinegar 1/4 cup brown sugar 1/2 tsp. garlic powder 1/2-1 tsp. red pepper flakes
Instructions
Place the chicken pieces in a crockpot.
Mix the remaining ingredients.
Pour over the chicken.
Cook on low in the crockpot for about 4-6 hours.
Here’s an easy chicken crockpot recipe you’re sure to love! It’s a tasty one-dish comfort food meal you can make in the morning with just 5 minutes prep time. Then toss it in the crockpot and it will be ready at dinner time!
You can serve this brown rice and chicken just as the recipe as written or you can adapt it by adding your favorite vegetables, like mushrooms, bell peppers, or whatever else sounds good. It’s a perfect way to use leftover vegetables.
The recipe is delicious with just the listed ingredients, but if you prefer a more themed flavor, you can also serve it with a sauce like sweet and sour sauce.
1 beef roast, 3-5 lbs. 1 onion, sliced 1 can cream of mushroom soup (omit for GF and sprinkle with seasoned salt) carrots and potatoes, diced (optional)
Instructions
Place the beef roast in crockpot.
Pour the cream of mushroom soup and onion on top.(For gluten free, omit the soup and sprinkle the roast with seasoned salt.
Cover. Cook on high for 4 hours or low for 8-10 hours.
Add carrots and potatoes 2 hours before dinner.
Notes
This recipe is an excellent way to prepare inexpensive roasts. This slow cooked roast recipe makes them so tender they fall off the bone and are almost impossible to lift out of the pan.
This crockpot roast recipe can cook for 2 or 3 hours longer than required without overcooking. This makes it perfect for a Sunday meal after church or when hosting guests.
You get more for your money since the roast is so tender that no meat is left on the bone.
This crockpot Salisbury Steak recipe is a delicious comfort food your family will love! It’s easy to prepare ahead of time and then simmer in the crockpot until it’s time for dinner!
Author:Tawra Kellam
Ingredients
2 lbs. ground beef 1 pkg. onion mushroom soup mix (If you can’t find it, then onion soup mix will work too.) 1/2 cup saltine crackers, crushed 1 egg 1/4 cup milk 2 Tbsp. vegetable oil 1/4 cup all-purpose flour 2 (10 oz.) cans cream of mushroom soup 1 pkg. brown gravy mix, prepared according to package directions.** sliced mushrooms (optional)
Instructions
Mix the first 5 ingredients and shape into 8 patties.
Pour vegetable oil into frying pan.
Dredge the patties on both sides with flour*.
Brown in the hot oil on both sides.
Place patties in a crockpot. They can overlap.
If desired, add sliced mushrooms.
Combine soup and mixed gravy. Pour over patties.
Cook on low for 4-6 hours until patties are cooked through.
Notes
*I just pour the flour onto a plate, lay the patty in it and dredge on each side.
**You could replace the gravy mix with about 1 cup leftover roast gravy.
Easy Crockpot Recipes To Save Time and Money!
Eating out is expensive! You can make wholesome meals at home in minutes for the entire family for less than the cost of one person eating out! For more easy crockpot tips and recipes, check out our 100 Crockpot Recipes eBook Bundle today!
This crockpot bean goulash recipe is a super easy dump and go crockpot recipe. It makes a delicious, hearty one dish meal that everyone loves and it takes less than 5 minutes to prepare!
Author:Tawra Kellam
Yield:8-10 servings
Ingredients
1/2 lb. ground beef 1/2 lb. bacon 1 stalk celery 1 small onion 1 (15 oz.) can kidney beans or 2 cups cooked beans 1 (15 oz.) can butter beans 1 (15 oz.) can pork and beans 1 Tbsp. vinegar 1/2 cup barbecue sauce or ketchup 1/2 cup sugar 1/2 cup brown sugar
Instructions
Preheat the oven to 350° (unless you’re using a crockpot).
Brown the ground beef, bacon, celery and onion.
If using canned beans, drain them.
Mix the remaining ingredients together with the beef mixture.
Bake at 350° for 30 minutes or put in the crockpot on low for 1-2 hours.
This crockpot meatloaf recipe is courtesy of Susanne Myers at Hillbilly Housewife. Thanks, Susanne!
Shred the chicken and use in tacos, burritos, enchiladas or in a salad.
Notes
You can serve this chicken tacos recipe hot or cold, so the leftovers would be great to take in a lunch.
Rotel tomatoes are canned tomatoes with chopped green peppers or jalapeños. Any brand that is labeled “tomatoes and green chilies” should be OK. You can also just used canned tomatoes and add the kind of peppers that you like.
I use my automatic bread machine to make a batch of dough, then bake it in the 3-4 qt. Slow Cooker.
Ingredients
1 cup + 2 Tbsp. water (or more if necessary) 1/4 cup sugar, honey or sweetener of choice 1 1/2 tsp. salt 2 Tbsp. butter 1/2 cup shelled sunflower seeds, roasted & salted 1 cup rolled oats 2 Tbsp. non-fat dry milk powder (optional) 2 1/2 cups bread flour 2 1/2 tsp. instant yeast
Instructions
Place ingredients in pan according to bread machine instructions.
Run on Dough Cycle.
Place a piece of Parchment Paper in the bottom and slightly up the sides of your Slow Cooker.
When the dough cycle is complete, shape into a large ball and place on the paper.
Place a single layer dish towel across the top of the cooker (above the dough) to absorb excess moisture, then top with the lid.
Cook on HIGH at least 1 hour, then check for doneness. (I’m at 6300 ft above Sea Level, and a loaf this size takes 1 hour, 15 minutes. The top will be pale and may shrink back a small bit after cooked.)
At the end of cooking, turn it off but leave it in the cooker 15 minutes.
Then remove and cool on a wire rack. The crust closest to the heating element will be darker and thicker, gradually changing in color and thickness the further away it is. Something for everyone!
Open the cans of condensed milk and pour them evenly into the jars. One jar will fill three 4 ounce canning jars perfectly. Leave a little room for expansion.
Put the jars into the crock of your slow cooker.
Add water to cover the jars by at least an inch.
Cook on low for 10 hours, or until the caramel is the color you want it to be.
Carefully remove the jars, and let cool completely before opening.
Serve with sliced apples.
Just a note: For more easy ideas and tips, READ ALL THE COMMENTS!! Our readers have some great ideas for using Crockpots!
For more quick and easy dinner recipes that will save time and money, check out our cookbooks:
These easy gourmet chocolate recipes are delicious recipes for fudge, truffles, candy bark and more made with luxurious gourmet chocolate. These recipes are perfect for when you want something elegant, indulgent, and impressive that resembles something from a candy shop, but only requires a few minutes of work.
If you love rich, creamy chocolate and simple recipes that deliver truly impressive results, this collection of Easy Gourmet Chocolate Recipes is for you! Every recipe in this post is made with high-quality gourmet chocolate — including ruby chocolate and blonde chocolate — which have a smoother texture, deeper flavor, and more luxurious melt than regular baking chips or candy melts. The result is candy that tastes like it came straight from a specialty chocolate shop, even though the methods are surprisingly easy.
These recipes are perfect when you want something a little more special than everyday desserts. While many of my other candy recipes focus on using more budget-friendly, everyday ingredients, this collection highlights what happens when you start with premium chocolate. You’ll find truffles, fudge, and candy bark that are rich, creamy, and beautifully indulgent, yet still approachable for home cooks of any skill level.
Even though the ingredients feel upscale, the process stays simple — no candy thermometers, no complicated techniques, and no stress. These treats are ideal for gifting, holidays, special occasions, or anytime you want to enjoy chocolate that truly tastes gourmet. If you’ve ever wanted to make candy that feels luxurious without being difficult, these easy gourmet chocolate recipes are the perfect place to start!
This ruby chocolate candy bark recipe makes a stunningly pink, sweet-and-salty treat that looks fancy but takes just minutes to make. With creamy ruby chocolate, crunchy pistachios, and a sprinkle of sea salt, it’s perfect for gifting or snacking.
Author:Tawra Kellam
Ingredients
1-2 cups ruby chocolate chips
1/2 cup shelled pistachios (to taste)
Sea salt (optional)
Instructions
Preheat oven to 170°F. Line a baking sheet with parchment paper.
Spread the ruby chocolate chips in an even layer on the parchment.
Place in the oven for 5–10 minutes, just until the chocolate is soft and glossy (not fully melted).
Use a spatula to gently spread the softened chocolate into an even layer.
Sprinkle with pistachios and sea salt, if using.
Let the bark cool and harden completely at room temperature or in the refrigerator.
Once set, break into pieces and serve or store in an airtight container.
This ruby chocolate truffles recipe makes rich, creamy candy truffles with a naturally pink color that feel fancy but are shockingly easy to make. Perfect for gifting, holidays, or treating yourself without a lot of effort!
Author:Tawra Kellam
Ingredients
3 cups ruby chocolate chips 2 Tbsp. whipping cream 2 Tbsp. butter. 1/4 cup cocoa powder or powdered freeze-dried fruit (for coating)
Instructions
In a microwave-safe bowl, combine the ruby chocolate, whipping cream, and butter.
Microwave in 30-second intervals, stirring well between each round, until completely melted and smooth.
Refrigerate for 1–2 hours, or until the mixture is firm enough to scoop and roll.
Scoop out small portions and roll into balls using your hands.
Roll each truffle in cocoa powder or powdered freeze-dried fruit until coated.
Store truffles in an airtight container in the refrigerator until ready to serve.
Notes
For easier rolling, lightly dust your hands with cocoa powder.
Try coatings like crushed freeze-dried raspberries, strawberries, or powdered sugar for different flavors.
These truffles also make great gifts when packed in small boxes or jars.
This ruby chocolate fudge recipe makes rich, creamy, and naturally pink fudge — an impressive treat that comes together with minimal effort. Made with just a few simple ingredients, it’s perfect for gifting, holidays, or quick sweet cravings!
Author:Tawra Kellam
Ingredients
3 cups ruby chocolate, chopped or chips
1 (14 oz.) can sweetened condensed milk
1 Tbsp. butter (optional, for extra creaminess)
1 tsp. vanilla (optional)
Instructions
Line an 8×8-inch pan with parchment paper, leaving a little overhang for easy removal.
In a microwave-safe bowl, combine the ruby chocolate, sweetened condensed milk, and butter.
Microwave in 30-second intervals, stirring well between each round, until completely melted and smooth.
Mix in the vanilla.
Pour the mixture into the prepared pan and spread evenly.
Refrigerate for 2–3 hours, or until firm.
Lift out using the parchment, cut into squares, and serve.
Notes
For clean cuts, chill well and use a sharp knife wiped between slices.
Add chopped pistachios, freeze-dried fruit, or a sprinkle of sea salt on top before chilling.
Store fudge in an airtight container in the refrigerator.
This blonde chocolate cream cheese truffles recipe makes rich, creamy candy shop quality truffles with a smooth center and a silky blonde chocolate shell. They look fancy enough for gifts or parties but are surprisingly easy to make!
Author:Tawra Kellam
Ingredients
4 oz, cream cheese, softened 1 Tbsp. powdered sugar 8 oz. blonde chocolate, melted 1 Tbsp. butter Optional toppings: sea salt flakes or toasted nuts
Instructions
In a small bowl, mix the softened cream cheese and powdered sugar until smooth and creamy.
Chill the mixture for 15–20 minutes, just until firm enough to handle.
Scoop and roll into small balls (about ½ inch) and place on a parchment-lined tray.
Freeze for 20–30 minutes, or until very firm.
In a microwave-safe bowl, melt the blonde chocolate and butter together in 30-second intervals, stirring until smooth.
Dip each frozen cream cheese ball into the melted chocolate, coating completely, then place back onto the parchment.
Sprinkle with sea salt or nuts before the coating sets.
Chill until firm, then store in the refrigerator until ready to serve.
Notes
Use a fork or dipping tool to make coating easier and neater.
For extra flavor, add a splash of vanilla or a pinch of salt to the cream cheese mixture.
These truffles make great holiday or gift-box treats when stored chilled.
This blonde chocolate fudge recipe makes a rich, creamy, and unbelievably easy gourmet fudge that is decadent and delicious! With its smooth texture and sweet vanilla flavor, it’s the kind of treat that disappears fast.
Author:Tawra Kellam
Ingredients
3 cups blonde chocolate chips or wafers
1 (14 oz.) can sweetened condensed milk
1 container marshmallow fluff
1 tsp. vanilla
Pinch of salt (optional)
Instructions
Line an 8×8-inch pan with parchment paper, leaving overhang for easy removal.
In a microwave-safe bowl, combine the blonde chocolate and sweetened condensed milk.
Microwave in 30-second intervals, stirring well between each, until completely melted and smooth.
Stir in the marshmallow fluff, vanilla, and salt until fully combined.
Pour the mixture into the prepared pan and spread evenly.
Refrigerate for at least 2 hours, or until firm.
Lift out using the parchment, cut into squares, and store in the refrigerator.
Notes
For extra flavor, sprinkle flaky sea salt or chopped nuts over the top before chilling.
For cleaner cuts, wipe your knife between slices.
This fudge makes a great make-ahead dessert or giftable treat.
Why spend a fortune on desserts when you can make 7 Easy & Delicious No Bake Peanut Butter Dessert Recipes right at home? These quick and delicious treats deliver rich, bakery-quality flavor with simple ingredients—grab some peanut butter and start mixing up something sweet today!
Why spend a fortune at the bakery when you can make easy, irresistible peanut butter desserts right at home—no oven required? This collection of 8 Easy Peanut Butter Dessert Recipes is perfect for busy days, tight budgets, and anyone who loves rich, creamy peanut butter treats. Each recipe is simple to make, uses everyday ingredients, and delivers that indulgent, bakery-quality flavor without the hassle or high price tag.
Inside this post, you’ll find a mouthwatering mix of classics and crowd-pleasers, including homemade peanut butter cups, peanut butter balls, and a decadent No-Bake Reese’s Peanut Butter Cup Cheesecake that looks impressive but couldn’t be easier. Craving something quick? Try the 3-Ingredient Peanut Butter Fudge or 3-Ingredient Peanut Butter Candy—perfect for last-minute desserts or sweet cravings. There’s also peanut butter cookie dough, a creamy no-bake peanut butter pie, and rich no-bake fudge cookies with peanut butter that come together in minutes.
Whether you’re making desserts for holidays, potlucks, or just a cozy night at home, these recipes prove that homemade can be easy, affordable, and incredibly delicious. Grab a jar of peanut butter and start mixing—your sweet tooth will thank you!
Almond- Use almond butter instead of peanut butter
Another Fun Variation: Giant Peanut Butter Cup!
If you are having a hard time finding a gift for that teenage boy or a certain man in your life, make one of these homemade peanut butter cups in a pie pan and give him a giant one as his gift.
Instead of making them in small paper holders:
line a pie pan with foil, plastic wrap or wax paper.
Then spread half of the melted chocolate over the bottom of the pie pan.
Freeze in the freezer for 3-5 minutes until the chocolate is partially set up.
Spread the peanut butter filling over the chocolate.
If necessary, re-melt the remaining chocolate as above, stirring frequently.
Pour the remaining melted chocolate over the peanut butter filling and spread evenly over the top.
Freeze for one minute or a little longer to make the chocolate set.
Once it is firm, you can remove it from the foil, plastic or wax paper. Then wrap in foil or plastic wrap and decorate any way you like for a gift. I have frequently made these for hard to buy for guys, especially teenagers and they have all absolutely loved the giant peanut butter cup!
This cream cheese peanut butter balls recipe makes the perfect no-bake treat! Smooth, creamy peanut butter, tangy cream cheese, and your favorite toppings make a rich, melt-in-your-mouth treat that’s irresistible! Perfect for parties, holidays, or a quick snack to keep in the fridge.
Author:Tawra Kellam
Ingredients
1 cup creamy peanut butter 6 oz. cream cheese, softened 2 cups powdered sugar
Instructions
In a large bowl, beat the cream cheese and peanut butter together until smooth and fluffy.
Add the powdered sugar gradually, mixing on low speed until combined. Then increase to medium-high speed and beat until light and fluffy.
Cover and refrigerate the mixture for 1 hour to firm up slightly.
Line a baking sheet with parchment paper. Lightly grease your hands with cooking spray.
Using a small cookie scoop, shape the mixture into bite-sized balls and place them on the prepared baking sheet.
Chill for about 4 hours, or until firm.
Roll in your favorite toppings (such as crushed nuts, coconut, or sprinkles) or dip in melted chocolate.
Store in the refrigerator until ready to serve.
Notes
These cream cheese peanut butter balls make a perfect no-bake treat for holidays, parties, or anytime you want something sweet and simple!
This no-bake Reese’s Peanut Butter Cup Cheesecake recipe makes a rich, ultra-creamy cheesecake, loaded with peanut butter cup goodness—yet it’s incredibly easy to make with no oven required. Every bite tastes like a decadent, bakery-quality dessert, perfect for special occasions or an effortless crowd-pleaser at home.
Author:Tawra Kellam
Yield:1 cheesecake (springform pan)
Ingredients
1 chocolate or graham cracker pie crust (homemade or store-bought)*
1 tsp. vanilla 1 tub whipped topping or 1 1/4 cups heavy whipping cream, whipped
20 mini Reese’s Peanut Butter Cups, chopped (for the filling)
Topping
1/4-1/2 cup hot fudge ice cream topping
15 mini Reese’s Peanut Butter Cups, chopped (for the topping)
Instructions
Prepare a homemade chocolate or graham cracker crust in a springform pan, or use a store-bought crust.*
In a large mixing bowl, beat the cream cheese, powdered sugar, peanut butter, and vanilla until smooth and creamy.
Gently fold in the whipped topping until fully combined.
Fold in the 20 chopped Reese’s Peanut Butter Cups listed in the filling ingredients.
Scoop the cheesecake filling into the prepared pie crust and spread evenly.
Refrigerate for at least 4 hours, or overnight, until fully set.
Before serving, drizzle the hot fudge over the top.
Sprinkle the remaining chopped Reese’s Peanut Butter Cups (the 15 chopped Reese’s Peanut Butter Cups from the topping ingredients) over the cheesecake.
Slice, serve, and enjoy!
Notes
*If using a store bought pie crust, make only a 1/2 batch of the pie filling.
(This recipe was inspired by and adapted from an original recipe on LiveLoveAndSugar.com )
Need an easy dessert in a hurry? This 3 Ingredient Peanut Butter Fudge recipe is creamy, melt-in-your-mouth delicious, and comes together in minutes with just three simple ingredients—making it perfect for Christmas candy trays, parties, and peanut butter cravings all year long!
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.
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 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 3-Ingredient Peanut Butter Candy recipe is incredibly easy to make—just melt, mix, and mold for a quick homemade treat. Rich, creamy, and chocolatey, it tastes like a special candy-shop indulgence with almost no effort at all. Perfect for any peanut butter lover!
Author:Tawra Kellam
Ingredients
1 cup peanut butter
1 (12 oz.) bag chocolate chips
1/2 package (12 oz.) white chocolate almond bark
Instructions
Add the peanut butter, chocolate chips, and white chocolate almond bark to a microwave-safe bowl.
Microwave in 30-second increments, stirring well between each, until fully melted and smooth.
Spoon or pipe the mixture into silicone candy molds.
Gently tap the molds on the counter to release any air bubbles.
Let the candy harden at room temperature, or for faster setting, place the molds on a baking sheet and freeze until firm.
Optional Decoration
Once the candies are fully hardened, remove them from the molds and place on a wire rack set over parchment paper.
Spoon a small amount of melted chocolate over the top of each candy.
Add sprinkles while the chocolate is still wet.
Allow the chocolate to fully set before serving or storing.
Notes
This recipe is a great way to use leftover chocolate.
Store candies in an airtight container in the refrigerator for best texture.
These make great gifts, party treats, or freezer snacks!
Easy recipes to use all of those Christmas leftovers and New Year’s recipes that your party guests will love! Make your holiday leftovers delicious!
Using Christmas Leftovers and New Year’s Party Recipes!
Here are some extra recipes to use those Christmas dinner leftovers and other holiday leftovers and also some dips to serve at your New Year’s get together.
Leftover and Holiday Party Tips:
This is an unexpected canape and a handy little finger food:
Roll about 1 teaspoon full your favorite cream cheese dip into a ball. Press it between two walnut halves. Lay on a platter to serve.
Save dry cereal odds and ends to add to your Chex mix when you make it.
Wrap celery in aluminum foil when putting it in the fridge. It will keep much longer.
This cheesy mashed potatoes recipe is a quick and easy recipe that makes mashed potatoes extra special and includes cream cheese and garlic! It takes just a few minutes to throw together and then 3-4 minutes under the broiler!
Author:Tawra Kellam
Ingredients
Units
3–4 cups mashed potatoes 4oz. cream cheese, softened in microwave 1 clove of garlic or 1 tsp. garlic powder, to taste 1cupMexican cheese blend, shredded
Instructions
Mix potatoes, cream cheese and garlic.
Place in a 1-quart greased baking dish.
Sprinkle with cheese.
Place under a broiler for 3-4 minutes until cheese is melted.
Be very careful removing this from the broiler as it will be very hot!
This 3-Ingredient Easy Cheese Ball Recipe is a holiday favorite in our family! Made with tangy cheese, cream cheese, and optional nuts, it’s the perfect quick and delicious dip for Christmas, New Year’s, or any occasion. Whip it up in minutes for a crowd-pleasing appetizer everyone will love!
Author:Jill Cooper
Ingredients
1 jar Kraft Old English cheese spread 1 (8 oz.) pkg. cream cheese, softened 1/4 cup nuts, chopped
Instructions
Mix ingredients.
Roll into a ball.
Wrap in plastic wrap. (Most of the time we just mix it and serve in a bowl without wrapping it.)
Serve with chips or crackers.
Notes
We leave the nuts out because no one around here but mom, my sister in law and I would eat it.
This rich and creamy Homemade Herb Dip Recipe tastes like the gourmet party dips sold in specialty shops at a fraction of the price! Be sure to use dried herbs—not powdered seasoning—for the best texture and flavor. Perfect for holidays, parties, and make-ahead snacking.
Author:Tawra Kellam
Ingredients
1 clove garlic, crushed or or 1/2 tsp. garlic powder (to taste) 2 (8 oz.) packages cream cheese, softened 1 cup (2 sticks) butter or margarine, softened 1 tsp. dried oregano 1/4 teaspoon each dried basil, dill weed, marjoram, thyme, and black pepper
Instructions
In a mixing bowl, combine the cream cheese, butter, garlic, and all dried herbs.
Mix with a hand mixer or beat vigorously by hand until smooth, creamy, and fully combined.
Serve immediately, or transfer to a jar or airtight container and refrigerate.
Storage:
Refrigerate up to 1 week.
Freeze up to 3 months; thaw overnight in the refrigerator before serving.
Here’s a recipe for you fruit lovers! It’s a great recipe to make to use all of those fruit plate Christmas leftovers!
1/4 cup sour cream 2 tsp. sugar 1/8 tsp. cinnamon Dash of nutmeg
Instructions
Mix ingredients.
Serve with fresh fruit.
Notes
You can use this as a fruit salad dressing. too. If used as a dressing, then you can use canned fruit and garnish with coconut and/or toasted chopped almonds or nuts.
Here’s an easy popcorn balls recipe you can dress up for just about any holiday! They’re inexpensive, delicious, and simple enough to make with kids — plus you can customize them with fun mix-ins to match the season.
Homemade Popcorn Balls Recipe
Everyone loves popcorn balls, especially the soft, chewy kind made with marshmallows. If you don’t feel like rolling them into balls, you can press the mixture into a pan (just like Rice Krispie treats) and cut it into squares instead — same great taste, less effort.
Popcorn balls aren’t just for Halloween! You can easily turn them into treats for Christmas, Easter, birthdays, Valentine’s Day, or even Thanksgiving by changing the colors or mix-ins. (See the variations below.)
Popcorn balls are great fun for birthday parties, hay rides, and snacks for the kids!
Popcorn balls are also a great way to use up leftover or clearance candy after Halloween and other holidays.
Easy Popcorn Ball Variations (Add-Ins)
Mix in any of these to match the holiday or occasion:
Red Hots – Valentine’s Day or the 4th of July
Spice drops – Christmas or winter parties
Crushed candy canes – Christmas
Jelly beans – Easter
Peanuts – especially good for caramel-style popcorn
Candy corn – Halloween
Sprinkles ( birthday parties or sprinkles that match the colors of the different holidays)
Soft, sweet, and perfectly chewy, this easy homemade popcorn balls recipe makes a treat that tastes just like the ones you remember. Make them classic or turn them into caramel-style popcorn balls with one simple upgrade!
In a large pot, melt the butter over medium-low heat. (If making the caramel-style version, add the brown sugar now and stir until dissolved.)
Add the marshmallows and stir constantly until completely melted and smooth.
Remove from heat and stir in the vanilla, if using.
Add the popped popcorn (and any optional candies or nuts). Gently stir until everything is evenly coated.
Butter your hands well. Scoop and shape the mixture into balls, or press it into a well-buttered 9×13-inch pan.
Place popcorn balls on wax or parchment paper and let cool until set.
Store in an airtight container or wrap individually in plastic wrap.
Notes
For a caramel-corn flavor, add ½ cup brown sugar + ½ tsp vanilla when melting the butter.
To remove unpopped kernels, dump the popcorn onto a clean surface first. Scoop it back into the bowl by handfuls, leaving the unpopped “old maids” behind.
These popcorn balls are great for parties, lunchbox treats, or holiday gifting.
* Popcorn guide:
¼ cup unpopped kernels = about 2 quarts popped popcorn.
This homemade gluten free Chex mix recipe is super easy to make and great for holiday get togethers and our family and kids LOVE it! We love to make it at Christmas and Thanksgiving!
We LOVE Chex Mix at our house! We make several big batches of this Chex mix recipe at Christmas every year and each time it goes…quickly! We do leave out the nuts because no one in our family like nuts but mom and me.
This homemade Chex mix is best when it is baked in the oven. There is just something about baking that really brings out the flavor in our opinion.
If you use generic ingredients or a different brand than I’ve included, you should read the ingredients if you’re trying to keep it gluten free.
3 1/2 cups Rice Chex (I use generic) 3 1/2 cups Corn Chex (I use generic) 2 cups gluten-free O’s cereal (I use Cheerios) 1 cup gluten-free peanuts (optional) 6 Tbsp. butter or margarine, melted (You may use ghee if you’re dairy free.) 1/4 cup gluten free Worcestershire sauce (Lea & Perrins) 2 tsp. seasoned salt 1/2 tsp. garlic powder 1/2 tsp. onion powder 1 cup bite-sized gluten free pretzels (Synder’s or Glutino) 1 cup gluten free bagel chips (Glutino)
Instructions
To Microwave:
Mix the cereals, nuts, pretzels and bagel chips in a large microwavable bowl. Set aside.
In a small microwavable bowl, microwave the butter, uncovered, on high about 40 seconds or until melted.
Stir in seasonings.
Pour over the cereal mixture. Stir until evenly coated.
Microwave the Chex mix, uncovered, on high 5 to 6 minutes, thoroughly stirring every 2 minutes.
Spread on paper towels to cool. Store in airtight container.
To Bake In The Oven:
Preheat the oven to 250°.
Put the cereal and seasoning mixture into an ungreased roasting pan.
Bake for 1 hour, stirring every 15 minutes.
Spread on paper towels to cool for about 15 minutes.
Chex Mix Tips:
This homemade Chex mix recipe is an easy make ahead recipe that can be stored 2-3 weeks. In our house, it doesn’t last that long but it can be done. :-)
Substitutions: You can mix and match to suit your taste—just use a total of 9 cups of cereal. Honey Nut Cheerios adds a touch of sweetness. You can add more pretzels or bagel chips and, of course, if you aren’t gluten free, use any “regular” items.
Other Add Ins For Homemade Chex Mix:
oyster crackers
cheese crackers (like Cheez-Its)
cashews
almonds
sunflower seeds
Ranch Seasoning Packet (instead of seasonings)
a couple of dashes hot sauce
or leave out the seasonings and add:
drizzled chocolate or caramel
cinnamon and sugar
drizzle buttercream frosting that has been thinned with some milk
This easy homemade gluten free Chex mix recipe is modified from the Chex mix recipe in volume 2 of our cookbook. We substituted the gluten ingredients for ones not containing gluten.
For more easy gluten free recipes, check out our gluten free dairy free cookbook:
What do you do with leftover eggnog?! Here are a bunch of leftover eggnog recipes and tips to help you find ways to use all that extra eggnog!
Eggnog is one of those tasty treats that many of us love to indulge in during the Christmas holidays but it’s easy to end up with a lot of it left when the party is over! The good news is that eggnog makes a tasty addition to a lot of other recipes! Here are 7 great ways to use leftover eggnog!
7 Ways to Use Leftover Eggnog
I started to post these tips after Christmas but I just realized there will be a lot of eggnog served at Christmas parties over the next week or two. Instead of saving these leftover eggnog tips until after Christmas, here are a couple more ways to use leftover eggnog now:
Use leftover eggnog in place of milk in your bread or rice pudding.
Use eggnog in your coffee to make an eggnog latte
Freeze any extra eggnog and make ice cream if you need more just add some more whole milk.
Pour leftover eggnog on hot cereal in place of milk.
Use eggnog in place of milk in your favorite pancake mix.
Use eggnog in place of milk in a yellow cake for a really nice rich cake.
Use in place of milk to make a yummy frosting on ginger cookies or gingersnaps
Use in smoothies
Use eggnog in place of milk in muffins especially good in spice or that type of muffin.
Use eggnog for French toast.
Leftover Eggnog Recipes
Here are some yummy recipes you can make with that leftover eggnog so you’ll get a yummy treat and keep from wasting all that eggnog that didn’t get used!
One great way to use leftover eggnog is to make this delicious eggnog pound cake recipe! It’s so good, you might even buy leftover eggnog on clearance just to make it! I hope you enjoy it as much as we did.
4 Tbsp. sugar 2/3 cup milk 1 1/3 cups eggnog 1 cup prepared unflavored coffee at double concentration or 2 shots espresso Pinch of ground nutmeg, optional
Instructions
Pour the milk, eggnog and sugar into a microwave-safe jar or cup.
Using either a stick blender or your hands, shake/mix the milk mixture vigorously for 30-45 seconds. Stop when the mixture appears to have doubled in volume due to air bubbles.
Place the mixture into the microwave; Heat on high for 30-45 seconds, or until the mixture starts to bubble up almost to the top of the jar. Do not let the milk overflow the jar or bubble too much and then fall flat.
Repeat these two steps a second time until the milk is frothy.
Pour the hot prepared coffee (or espresso) into the bottom of a deep mug.
Holding back the milk foam with a spoon, carefully pour the milk mixture into the coffee. Do not stir.
Gently spoon the foam over the top.
Sprinkle with some freshly grated (or ground) nutmeg if desired.
(Eggnog AND fruitcake! My two FAVORITE Christmas foods together!)
Yield:Makes 1 loaf (16 slices)
Ingredients
1 egg 1 cup sugar 1 tsp. vanilla 1 stick (1/2 cup) butter, softened 2 cups all-purpose flour 1/2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1 cup eggnog 1/2 cup chopped red and green candied cherries 1/2 cup chopped pecans 1/2 cup raisins
Instructions
Preheat oven to 350°.
Grease a 8×4 inch loaf pan.
In a large bowl, beat the egg, sugar, vanilla and softened butter until well blended.
In another bowl, whisk the flour, baking powder, baking soda and salt.
Beat into the egg mixture alternately with eggnog, beating well after each addition.
Fold in the cherries, pecans and raisins.
Transfer to the greased loaf pan.
Bake 50-60 minutes or until a toothpick inserted in center comes out clean.
Cool in the pan 10 minutes before removing to a wire rack to cool.
1 Tbsp. plus 3/4 cup butter, softened and divided 3 cups sugar 2/3 cup eggnog 2 Tbsp. heavy whipping cream 1 (10 to 12 oz.) pkg. vanilla or white chips 1 cup marshmallow creme 1 cup finely chopped walnuts 2 tsp. vanilla extract
Instructions
Line a 9×13 inch inch pan with parchment paper and grease with 1 tablespoon butter. Set aside.
In a large saucepan, combine the sugar, eggnog, whipping cream and remaining butter.
Bring to a boil over medium heat, stirring constantly. Reduce heat.
Cook until a candy thermometer reads 238° (soft-ball stage), stirring occasionally.
Remove from the heat. Stir in the chips until melted.
Stir in the marshmallow creme, walnuts and vanilla.
Spread into the prepared pan.
Cool to room temperature.
Using the parchment, lift the fudge out of the pan.
Cut the fudge into 1 inch squares.
Store in an airtight container in the refrigerator.
Are you drowning in leftover candy canes? Did you find some at your after Christmas sales and, now that you’ve bought boxes and boxes of candy canes, you haven’t a clue about what to do with them? (Hint: if you wait until around Jan. 1 you can get them for about 10 cents a box! WhooHoo!) Here are 10 easy ways to use those leftover candy canes.
10 Ways To Use Leftover Candy Canes
It’s easy to end up with an overabundance of candy canes after the holidays, but they have a lot of tasty uses besides filling stockings and decorating trees! These ideas will help you make use of those tasty candy canes!
Grind them into peppermint sugar. Keep it in a handy container and then sprinkle in or on things like:
These easy make ahead breakfast recipes and Christmas breakfast ideas make it easy to get your holiday breakfast on the table with the least amount of work possible! These recipes are tasty and are sure to satisfy your family! (more…)
Here are 20 of the best easy pie recipes all in one place! They’re quick and easy and they’re all super delicious! Great for parties and get-togethers! The hardest part will be choosing which one to make first!
Easy Pie Recipes That Are Super Delicious!
In this post, you’ll find a bunch of super yummy and easy to make pies, along with easy tips to make sure you get the perfect pie! These pies are great for family desserts, holiday parties and all kinds of get-togethers! Browser through them all, choose one and get baking!
These homemade pie baking tips will help you make yummy pies just like Grandma’s with less difficulty, whether you’re a beginner or more experienced baker!
Pie Baking Tips For Easy Pies!
If you love baking homemade pies from scratch and have the time to do so, then go for it, but don’t feel guilty if you can’t. There are many ways to get that homemade taste without as much work. For example, say your family loves homemade pumpkin pie but every year you notice that they only eat the filling and leave most of the crust. Then, this year, don’t put your pumpkin pie filling in a crust. Just pour it into a well greased baking dish or pan to bake. This will save you time and calories.
If your family loves homemade apple pie but you don’t have time to make a pie crust then make an apple crisp instead.
For homemade cinnamon rolls: Use frozen dough — most people can’t tell the difference. I’ve told this story before but it is a perfect example of what I mean. My grandmother-in-law made the best “homemade” noodles that everyone fought over and raved about at every family get-together. No one made noodles like grandma’s. One day I decided to ask grandma what her secret was and she took me to her freezer and laughingly, pulled out a bag of frozen egg noodles. Everyone assumed that she had made them from scratch.
Make your life easy and take shortcuts when you can. It is much less expensive to use convenience foods sometimes than to go out to eat.
Here are some more homemade pie baking tips for experienced bakers and beginning bakers:
For something different, try serving your apple pie with butter pecan ice cream instead of the usual vanilla and/or top it with a little caramel ice cream topping.
Replace 1/4 of the white sugar in your apple pie recipe with brown sugar and/or replace your regular spices with pumpkin pie spice *(recipe below).
You can give canned apple pie filling more of a homemade flavor by adding apple pie or pumpkin pie spice* to it.
Lime juice works much better than lemon juice to prevent fruits like apples from turning brown.
When making fruit pies, microwave the filling for 5-7 minutes before pouring it into the crust. This prevents the crust from becoming overly brown before the filling is completely cooked. In the case of an apple pie, you won’t have to worry about partially cooked apples.
When making pumpkin pie: Before you pour in the filling, bake the crust for 2-3 minutes just until it starts puffing a little on the bottom. Watch it carefully because it only takes a minute and you don’t want to totally cook it. This really helps prevent those sometimes very soggy pie crusts.
If you like cheese with your apple pie, mix 1 cup of grated cheddar cheese into your pie crust and then layer the apple filling with another cup of grated cheese.
If your homemade pies are too runny, add 1 Tbsp. of tapioca to your filling.
When making pecan pie, melt the butter in a saucepan until it turns golden brown. Watch it so it doesn’t burn. This adds the most wonderful caramel like flavor to your pie. For my favorite pecan pie recipe, check out the one in volume 1 of our Dining On A Dime Cookbook. I received this recipe many years ago from my sister-in-law Mary and have yet to taste one that comes close to it for flavor.
When making a graham cracker crust, add a little cinnamon to the mix.
When you need to make a graham cracker crust, crush enough crumbs to fill a large container or coffee can. The next time you make a graham cracker crust, you can just scoop out the amount you need.
Here’s mom’s famous homemade pie crust recipe which really is the VERY BEST! Super light and flaky, this pie crust is melt in your mouth delicious! Everyone raves about it! Make some extra to freeze and use later and you’ll cut your preparation time for your next pie!
Yield:3 pie crusts
Ingredients
3 cups all purpose flour 1/2 tsp. salt 2 Tbsp. sugar 1 1/4 cups shortening, cold 1 egg, cold 1 Tbsp. vinegar, cold 5 Tbsp. cold water sugar
Instructions
Mix flour, salt and 2 Tbsp. sugar in a bowl.
Cut in shortening with a pastry blender or 2 knives.
Add egg, vinegar and 3 tablespoons water.
Mix lightly with your hands. Don’t over mix. If the dough is too dry, add more water. Mix just until the dough sticks together.
Divide into thirds.
Roll out to make 3 pie crusts.
When using the crust for the top of the pie, sprinkle sugar on top.
The crust can be frozen in slightly flattened balls and then defrosted and rolled out when ready to use. Makes 3 crusts.
This easy graham cracker crust recipe makes a sweet and buttery graham cracker pie crust perfect for homemade no-bake cheesecake, no bake pies and other tasty desserts!
Ingredients
Units
1 1/2cupsgraham cracker crumbs1/4cupsugar1/2cupbutter or margarine, melted
Instructions
Combine all ingredients.
Press into a pie pan.
Use a spring form pan if you have one to make it easier. If you don’t have one, a 9-inch pie pan will work well, too.
Notes
Other options:
You can use chocolate wafer cookies in place of the graham crackers or save cookie crumbs in a container in the freezer to use for this too.
I also like to crush many graham crackers at once and store them in an air-tight container. Then all I need to do when I want a crust is to measure out what I need.
You can use a little cinnamon in the crust too or use cinnamon graham crackers (cutting back on some of the sugar).
The Best Homemade Apple Pie Recipe
This homemade apple pie recipe has been in our family for 75 years or more and still takes the #1 spot at any meal when served. It is our family’s favorite of these easy pie recipes and we make it for Thanksgiving, Christmas and all of our biggest family gatherings!
My mom bakes unbelievably good pies. Even her crust is delicious and this is her apple pie recipe. I have made it for years and now Tawra makes it, too. I used to tease my daughter about her cooking at times, but she has certainly learned how to make a mean apple pie with this easy apple pie recipe!
Here are a couple of apple pie tips before you start:
No pie recipe is set in stone. You can make some modifications to the ingredients in this apple pie recipe to adjust to your tastes. For example, you might add more or less cinnamon or you might use all white sugar or less sugar. For your first try, though, I suggest that you make this apple pie recipe exactly as it is written and then adjust to your tastes the next time you make one. When people adjust things before making the apple pie recipe the way it is, I often hear, “My pie didn’t turn out well but I made it just like you said. I only changed this and this and this…” and by the time she has finished explaining, I discover that she has only used one of the original ingredients from my recipe. : )
What kind of apples do I use? Some people are dogmatic about what kind of apples they use and will only use baking apples for pies. I’m not so fussy and I use whatever apples are on sale or that I happen to have on hand. I personally don’t like the super tart taste from baking apples and I always needed to add more sugar when I used them. It also seems to take longer to bake using baking apples. My favorite thing to do with this homemade apple pie recipe is to use a couple of different kinds of apples. Don’t have a heart attack but, yes, I have used Delicious apples before.
One of the best things I have discovered after years of baking pies is to cook my fruit pie filling in the microwave for 2-3 minutes and then pour it into the crust. Two of my pet peeves about pies are soggy crusts and partially cooked apples in a pie. If you don’t partially cook the pie filling ahead of time, the crust will sometimes start turning too brown before the apples are done cooking. Pre-cooking the pie filling prevents overbrowning the crust.
Here is another post that can help you with your pie baking, along with a recipe for a delicious homemade pie crust: Homemade Pie Crust
Here is my best apple pie recipe and as a bonus, you’ll also find a recipe for an easy French apple pie topping. You use the French apple pie when you have only 1 crust for the bottom and need something to top it with. It is a cross between a pie and apple crisp.
6–7 cups of medium apples, cored, peeled and thinly sliced 1/2 cup sugar 1/4 cup brown sugar 1/4 tsp. salt 3/4 tsp. cinnamon 1/4 tsp. nutmeg 2 Tbsp. all purpose flour 2 Tbsp. butter 2 pie crusts
Instructions
Preheat oven to 450°.
Mix all of the ingredients in a large bowl except the butter.
Microwave this filling mixture 2-3 minutes.
Pour into the pie crust.
Dot with chunks of the butter.
Top with the other crust.
Cut steam slits in the top crust.
Sprinkle the top with sugar.
Bake at 450° for 15 minutes.
Then turn down to 350° and bake for 35-45 minutes, until apples are tender and juices are bubbling nicely out of the steam slits.
Mix ingredients in a small bowl until crumble-like.
Sprinkle over the top of the apples.
Bake as usual.
How to make homemade apple pie filling
My mom makes the best apple pie. We have always loved it. I was talking to her and asked her how she makes it taste so good. She said “I used canned apples.” HA! All this time we thought it was some great secret and it was just canned apples!
If you are like me and have fresh apples piling up everywhere, here is a recipe I love that tastes amazing and freezes really well. I keep bags of it in the freezer to pop into a pie crust when I need it. Make this now and have it ready for those more hectic days during the holidays when you need a quick dessert or apple pie.
Part of the reason canned apples sometimes taste better is because the apples are fully cooked and nice and tender so make sure your apples are well cooked.
This apple pie filling recipe can be slow cooked in a crockpot on low until apples are tender or cooked as the recipe says in a Dutch oven.
9 cups baking apples (I use what I have for apples), peeled, cored & sliced 1 1/2 Tbsp. lemon juice 2 1/4 cups sugar 1/2 cup cornstarch 1/2 cup water 1 tsp. ground cinnamon 1/2 tsp. salt 1/8 tsp. nutmeg
Instructions
Toss apples with lemon juice and set aside.
Combine the rest of the ingredients in a Dutch oven.
Bring to a boil for 2 minutes, stirring constantly.
Add apples and return to boil.
Reduce heat, cover and simmer until apples are tender (6-10 minutes).
Cool for 30 minutes.
Then ladle into freezer containers or bake in pies. Makes enough for two 9 inch pies.
Alternatively, you can cook in the crockpot on low for 4 hours or until apples are tender.
2 pie crusts 2/3 cup sugar 1/3 cup all purpose flour 1/4 tsp. cinnamon 1 Tbsp. butter or margarine 6 cups sliced peaches (fresh, frozen or canned, drained) 1 tsp. lemon juice
Instructions
Preheat oven to 425°.
Prepare pie crust.
Mix the rest of the ingredients in a large microwave safe bowl. Microwave 2-3 minutes if using fresh peaches.
Place pie crust in a 9-inch pie plate.
Add peach mixture and dot with butter or margarine.
Cover with top crust and cut a few slits in it (I cut my initial in the top).
Seal and flute the edges.
Cover edges with a 2-inch strip of aluminum foil to prevent them from burning.
Bake at 425° for 30 minutes.
Remove foil and continue to bake for an additional 15 minutes.
Remove from oven and cool slightly before serving. Makes one pie.
1 can vanilla frosting
1 (15oz.) can pumpkin
1cupsour cream1 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
1 stick butter 1 cup light corn syrup 1 cup sugar 3 large eggs 1/2 tsp. lemon juice 1 tsp. vanilla dash of salt 1 1/4 cups pecans, chopped 1 (8–9 inch) unbaked pie crust
Instructions
Brown butter in a pan until golden brown. Do not burn. Cool.
Preheat oven to 425°.
In a separate bowl add other ingredients in the order given.
Mix well.
Add cooled butter and blend well.
Pour into pie crust.
Bake 10 minutes at 425°.
Then turn down oven to 325° and continue baking 40 minutes at 325°. Makes one pie.
This Pecan cheesecake pie recipe makes a rich and delicious dessert with the gooey sweetness of pecans and the richness of cheesecake! You’ll be surprised how easy it is to make a restaurant-quality dessert like this at home!
Ingredients
Cheesecake layer:
1 refrigerated pie crust (you can make your own if you want) 1 (8 oz.) pkg. cream cheese 1/4 cup sugar 1 egg
Pecan layer:
2/3 cup dark corn syrup 2 eggs 2/3 cup sugar 1 1/2 Tbsp. butter, melted 1/2 tsp. vanilla 1 cup pecans, roughly broken
Instructions
Preheat oven to 350°.
Spray a 9 inch pie pan with non stick baking spray.
Press the pie crust into the pie plate and crimp the edges. Set aside. (Do not bake.)
Beat cream cheese and sugar until creamy.
Add the egg and beat again.
Spread in the bottom of the unbaked pie crust.
Whisk together dark corn syrup, eggs, sugar, butter, and vanilla.
Stir in pecans.
Gently spoon the mixture over the cheesecake layer.
Cover the edges of the pie crust with strips of foil so it doesn’t burn.
Bake at 350° for 50 minutes.
Remove the pie from the oven and let cool completely. It will be puffy when it comes out, but it will sink as it cools. Keep refrigerated. Cut into 12 slices.
If you are afraid of pie crusts, here is a way to get your homemade pecan pie without the regular pie crust. These pecan pie tarts are also nice because you don’t have the mess of cutting and serving, which makes them great for a large get-together. This means you get to spend time with your guests and not in the kitchen trying to cut and dig out a pecan pie from its pan.
Place these pecan tarts in a muffin paper to serve and save on a napkin or dirty dish.
5 Tbsp. cornstarch 1 1/2 cups sugar 1/2 tsp. salt 2 cups boiling water 3 egg yolks (save whites for meringue) 4 Tbsp. lemon juice 2 Tbsp. butter 2 Tbsp. grated lemon rind 1 pie crust, baked
Meringue:
1 Tbsp. cornstarch 1/2 Tbsp. cold water 1/2 cup boiling water 3 egg whites 6 Tbsp. sugar 1 tsp. vanilla
Instructions
Preheat oven to 325°.
Combine dry ingredients in a saucepan.
Add water.
Cook until thick, stirring constantly.
Place egg yolks in a small bowl.
Beat slightly.
Add 1/4 cup of the hot cornstarch mixture to the eggs in the bowl 1 Tbsp. at a time, mixing after each addition to the eggs. (This keeps the eggs from scrambling when added to the saucepan.)
Add egg mixture to the saucepan.
Simmer 2 minutes, stirring occasionally.
Add the rest of the pie ingredients.
Stir until mixed.
Pour into the pie crust.
In a saucepan, mix the cornstarch with cold water.
Add boiling water and cook until thick on medium heat.
Set aside to cool.
Beat the egg whites to soft peaks.
Add the cornstarch mixture.
Beat until stiff.
Add sugar, 1 Tbsp at a time, until it is all incorporated.
Then add the vanilla.
Cover the top of the pie with the meringue.
Bake at 325° for 15 minutes.
Turn off the oven and leave the pie in the oven. Let it cool with the door open. DO NOT cut until completely cooled.
1 cup coconut flakes (sweetened) 1 (15 oz.) can crushed pineapple or fruit cocktail, well drained 1 cup maraschino cherries, drained & chopped 1/2 cup chopped pecans or walnuts 1 (14 oz.) can sweetened condensed milk (Make sure it’s NOT evaporated milk.) 1/3 cup lemon juice 1 Tbsp. maraschino cherry juice 1 1/2 cups whipped topping (Cool Whip) 1 graham cracker crust or regular pie crust
Garnish
1/2 cup whipped topping (Cool Whip**) 2 Tbsp maraschino cherries, chopped (optional) 1/4 cup pecans or walnuts (optional)
Instructions
Combine the coconut, pineapple, cherries, nuts, sweetened condensed milk, lemon juice and cherry juice.
Mix well.
Fold in the whipped topping.
Place in the pie crust.
Garnish the top of the millionaire pie with garnish ingredients as desired. Makes one pie.
Notes
Here are a couple of tips for making this easy pie recipe:
Make sure you use actual Cool Whip and not just whipped cream. The pie won’t set up as well with whipped cream.
Be sure to use the lemon juice. It’s what sets the pie and there really isn’t any other substitute for it.
If you don’t like coconut, you can use marshmallows.
You don’t have to garnish the top with extra whipped cream, cherries and nuts but it does make a pretty presentation.
This recipe literally takes 5 minutes to make if you are using a pre-made pie crust. If you make your own graham cracker crust, you need to add about 5 more minutes.
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 Royal Banana Cream Pie Recipe is a tasty and easy recipe that your family and friends are sure to love! It’s easy to make the day before you need it and just serve! Super yummy!
Yield:1 Pie
Ingredients
1 (3 oz.) pkg. instant vanilla pudding (You might also try banana pudding.) 1 cup milk 1 (8 oz.) package cream cheese, softened 1 (14 oz.) can sweetened condensed milk 1 (8 oz.) container whipped topping 1 graham cracker or regular pie crust* Bananas Coconut (optional)
Instructions
Beat milk and pudding and set aside.
Beat cream cheese.
Beat sweetened condensed milk into cream cheese.
Stir into pudding mixture.
Fold in half of the whipped topping.
Spread half of this mixture onto the crust and top with sliced bananas.
Spread with the rest of the filling.
Top with the rest of the whipped topping.
Chill at least 1 hour or overnight.
If desired, top with toasted coconut.
Notes
*This would be so good with a chocolate pie crust, especially if you use chocolate shavings in place of the coconut to garnish.
This black forest fluff recipe makes a tasty dessert that is perfect for holidays like Christmas and Valentine’s Day! Even though I mentioned holidays and parties, chocolate and cherries are good anytime for anything.
Ingredients
2 cups chocolate graham cracker crumbs 1 1/4 cups water, divided 1 (3 oz.) pkg. cherry gelatin 1/4 cup lemon juice 1 (8 oz.) container whipped topping 10 maraschino cherries, chopped 1/2 cup pecan pieces (Walnuts also work well.)
Instructions
Spread graham cracker crumbs in a 9×13 inch pan.
Bring 1 cup of the water to a boil.
Dissolve gelatin in the boiling water.
Stir the remaining water and lemon juice into gelatin.
Refrigerate until partially set.
Fold in whipped topping, cherries, and pecans.
Spread over the graham cracker crumbs.
Refrigerate until ready to serve.
If desired, garnish with whipped topping, maraschino cherries, chocolate shavings or chocolate chips.
This easy broccoli salad recipe is a tasty green salad that is perfect for Christmas or other holidays and is also great on warm summer days! This broccoli salad is one of my family’s favorite dishes at Christmas and Thanksgiving and it’s a great healthy side dish.
You can easily prepare this broccoli salad recipe ahead of time, so that you only have to add the avocado and the dressing at the last minute and serve. And you can also adjust the recipe to your own taste if you like.
4 cups broccoli, cut into pieces 4 cups cauliflower, cut into pieces 2 cups celery, sliced 1/2 cup green olives, sliced 1 avocado, cut into small cubes 1/4 to 1/2 cup sunflower seeds Italian dressing
Instructions
Put everything into a bowl except the dressing.
Sprinkle with Italian dressing, to taste.
Notes
If you like, you can cut everything the day before you need it except the avocado and the dressing. Then you can add these items just before serving.
Note from Tawra: This is probably my most FAVORITE green salad! Yummy!
Here are 7 of the BEST homemade hot chocolate recipes that’ll give you lots of yummy choices this time of year! Most of them also make easy gifts in a jar!
7 Of The BEST Hot Chocolate Recipes!
We absolutely love hot chocolate at our house! Nothing is as wonderful while sitting in front of a cozy fire as having a nice warm cup of rich hot chocolate!
It is also a fond family tradition of ours to have hot chocolate and maybe popcorn or a sweet treat while we watch our favorite family holiday movies together like Charlie Brown Thanksgiving or Christmas specials. (Our kids absolutely love Snoopy’s popcorn and toast Thanksgiving dinner after his fight with the lawn chair!)
I also usually have some prepared hot chocolate ready for my husband and the kids after they come in from an afternoon of sledding out in the cold. They are usually worn out and partially frozen, but between mom’s kisses and a nice cup of hot chocolate, they warm right up!
In this post, I’ll share my “standard” hot chocolate mix recipe, along with some other tasty variations like hot strawberry drink, red velvet hot chocolate, gingerbread hot chocolate and a variety of white chocolate hot drinks!
Whether you prefer regular hot chocolate or you’re feeling a little more adventurous, one of these tasty hot chocolate recipes will be sure to satisfy your sweet tooth!
This homemade hot chocolate mix recipe is easy to make with ingredients you already have at home and saves money. It also includes jar mix instructions to make it perfect for gift giving! I love to make this hot chocolate mix and keep it on hand so it is handy to make hot chocolate when we’re watching a family movie. The kids also love to make it for themselves.
You can make this for your family or as a jar mix gift. If you are making it for a gift:
Attach this to the jar:
Hot Chocolate
5 Tbsp. (1/3 cup) Hot Chocolate Mix 1 cup hot water (not boiling) marshmallows or whipped cream
Place the Hot Chocolate Mix into a mug. Add water. Stir until Hot Chocolate mix is dissolved. Garnish as desired with marshmallows or whipped cream. Serves 1.
Hot chocolate is a yummy drink to warm you on a cold day, especially during the holidays! Here’s an easy jar mix recipe for hot chocolate or hot strawberry!
There is nothing to warm you on a cold day like the old stand-by, hot chocolate! If you like to try something new every once in a while or if you have family or friends who don’t like chocolate (Is there such a person? : ) ) on your gift list, here is something different– Strawberry hot chocolate. Try dipping the rim of the glass in some melted white chocolate chips for a more festive look.
Take your favorite hot chocolate mix or use the one I have included below and replace the chocolate Nestle Quik with Strawberry Quik and the chocolate pudding with vanilla pudding. Serve hot with whipped cream or marshmallows, topping it all with red sugar or sprinkles for a really festive look.
10 2/3 cups dry milk 1/3 cup powdered sugar 1 lb. (2 cups) Nestle Quik (chocolate or strawberry)* 1 1/2 cups non-dairy creamer 2 small packages instant chocolate (or vanilla) pudding mix** 1 tsp. salt
Instructions
Sift the ingredients into a large bowl.
Place the mix in airtight containers.
You can make this for your family or as a jar mix gift. If you are making it for a gift:
Attach this to the jar:
Hot Chocolate
5 Tbsp. (1/3 cup) Hot Chocolate Mix 1 cup hot water (not boiling) marshmallows or whipped cream
Place the Hot Chocolate Mix into a mug. Add water. Stir until Hot Chocolate mix is dissolved. Garnish as desired with marshmallows or whipped cream. Serves 1.
Notes
*I am so picky about hot chocolate made with water because, even in the best recipes, it still doesn’t have that made with milk taste so I add an extra 2 cups of Nestle Quik to my recipe on top of what is written above for the perfect taste.
**You might add a package of white chocolate or cheesecake pudding for a different flavor in place of one of the vanilla pudding mixes.
If you don’t have time to make a red velvet cake but want something special for Valentine’s Day or any other special occasion, try this Red Velvet Hot Chocolate Recipe. Red Velvet Hot Chocolate would taste extra special if you’re sipping it while curled up in front of a toasty fire, a nice finishing touch on a nice romantic evening.
Ingredients
4 cups milk 1/4 cup sugar 10 oz. chocolate chips 2 tsp. red food coloring 1 tsp. vanilla Whipped topping
Instructions
Mix all of the ingredients in a saucepan.
Heat over medium heat until it is hot and the chocolate chips are melted.
Pour the hot chocolate into cups and top with whipped topping.
This easy Raspberry White Hot Chocolate Recipe is a different kind of warm and tasty drink that’s great for cool days. Fresh raspberries and white chocolate make a nice change from regular hot chocolate! Try it! I think you’ll like it!
Ingredients
12 oz. raspberries, fresh or defrosted from frozen 2 Tbsp. granulated sugar 2 cups milk 1/2 cup cream 6 oz. white chocolate, finely chopped* 1 tsp vanilla extract Pinch salt
Instructions
Sprinkle the sugar on the raspberries.
Toss to combine.
Let sit for 10-15 minutes, until they start to soften and release their juices.
Blend the raspberries in a blender.
Pour the raspberry puree through a fine mesh strainer or cheesecloth to remove the seeds. You should be left with about 3/4 cup of raspberry puree. If you have more, save it for another use.
Combine the milk and cream in a medium saucepan and bring to a simmer— but don’t bring it to a full boil.
Remove from the heat.
Add the white chocolate.
Whisk until the chocolate is melted.
Add the berry puree, vanilla extract, and salt. Mix.
Serve immediately with whipped cream and fresh berries on top. It can be made ahead of time and kept in the refrigerator for up to a week. Reheat it in the microwave or on the stove top.
Notes
*For the best taste and texture, do not substitute white chips for the chopped white chocolate bar. White chocolate chips tend to be hard to melt.
This gingerbread white hot chocolate recipe makes a delicious hot white chocolate with the taste of gingerbread cookies! If you are in the mood for white chocolate, try this instead delicious hot drink in place of regular hot chocolate!
Ingredients
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.
Peppermint Hot Chocolate
For a different twist on hot chocolate try pouring your hot chocolate over some peppermint ice cream.
Looking for a sweet treat that’s as budget-friendly as it is impressive? This easy cream cheese mints recipe creates soft, melt-in-your-mouth party mints perfect for weddings, baby showers, bridal showers, and any special occasion! These elegant little bites are sure to delight your guests without breaking the bank.
Not only are these mints quick and simple to make, but they’re also a great way to add a personal, homemade touch to your event. Plus, making them yourself is far more affordable than buying pre-made treats.
If you’re planning a wedding or special event, be sure to explore our Cheap Wedding Ideas series, where we share practical tips to cut costs while creating a memorable day. From DIY décor to budget-savvy catering ideas, you’ll find plenty of inspiration to help you save money without sacrificing style.
This cream cheese mints recipe, known as “Molded Mints” in our Dining On A Dime Cookbook, Volume 1, is just one of the many easy, delicious, and affordable recipes included in the book. With step-by-step instructions, you’ll be whipping up these crowd-pleasing mints in no time!
Whether you’re hosting a wedding, celebrating the holidays, or throwing a party “just because,” this easy cream cheese mints recipe is the perfect addition to your menu. Give it a try, and watch your guests come back for seconds (and maybe even thirds)!
This Cream Cheese Mints Recipe is called Molded Mints in our Dining On A Dime Cookbook, Volume 1.
This easy cream cheese mints recipe makes soft, wedding-style mints perfect for weddings, Christmas, and other holidays! These mints are super easy to make and your family and friends will love them!
Looking for a delicious sugar-free treat? This easy sugar free cream cheese mints recipe delivers soft, melt-in-your-mouth wedding-style mints that are perfect for weddings, Christmas, and any holiday celebration! Quick to make and irresistibly tasty, these mints will be a hit with family and friends!
Beat ingredients together with a mixer. It should be a thick, but moldable dough consistency. If it is too dry, you can add a tablespoon of milk.
If desired, add food coloring. For more than one color, divide the dough into equal parts in separate bowls.
Mix the food color into the dough with a mixer. If using multiple colors, rinse the beaters between colors.
When mixed, roll into small balls. If the dough is too soft to roll, refrigerate for a few minutes before rolling to harden slightly.
Lay each ball on a baking sheet and press with a fork to decorate, OR pipe into peppermint drops.
Store in an airtight container.
These mints can be frozen or refrigerated.
From A Reader:
Kristina Writes: I wanted to add a tip to your cream cheese mints recipe. If you don’t have candy molds for your mints, you can roll them into balls and use an initial imprint stamp with the first initial of the bride and groom’s last name. Just push the stamp down in the center of the mint and use even pressure. They look like designer mints. If you powder the mints with more sugar, do so before you stamp the mint. Thanks for letting me put in my two cents!
This homemade Red Jello Salad recipe is easy to make and is very popular with the kids and our entire family. It is one of the recipes we almost always prepare for major holidays like Thanksgiving and Christmas. We hope you enjoy it!
This easy red jello salad recipe is a family favorite and a staple for Christmas! The family says that we can’t celebrate Christmas without the Red Jello Salad! ;-) It adds a beautiful red color to the Christmas table and children and men seem to really love it.
Author:Jill Cooper
Ingredients
1/2 cup boiling water 1 small package cherry Jello 1/4 to 1/2 cup red hot candies 1 1/2 cups applesauce
Instructions
Dissolve Jello and candies in boiling water. I usually do this in a small saucepan so I can keep it on low heat and keep it warm while dissolving the candies.
When the Jello and candies are mostly dissolved, add the applesauce.
This homemade peppermint patties recipe makes delicious homemade party mints that taste just like York peppermint Patties! These are a favorite at our home!
This is the most requested candy at Christmas in the Cooper and Kellam households. We always have to make at least 3 batches!!
2 1/2 cups powdered sugar 1 Tbsp. meringue powder (optional) 2 Tbsp. butter, melted 4 small lids peppermint flavoring (try 1/2–1 tsp.; then add more, to taste, if you need to.) 1 (12 oz.) pkg. almond bark OR chocolate melting wafers (for dipping) – Wilton brand preferred
Instructions
Mix the powdered sugar, egg white or meringue, butter and peppermint flavoring.
Make into small balls about the size of a quarter and then flatten on a cookie sheet.
Put in the freezer.
In a microwave save bowl, microwave the chocolate chips in 30-second intervals, stirring after each interval, until smooth and melted.
When the chocolate is melted, take the mints out of the freezer.
Put a toothpick through the center of a mint and dip into the chocolate. If the mints on the cookie sheet begin to soften and thaw, refreeze. (They are easier to dip when they are frozen.)
Put the dipped mints back onto the cookie sheet and let the chocolate harden in the freezer.
Wrap each mint in a piece of 5×5 inch foil. Makes twenty 2-inch mints.
Notes
Easy Variation: Cherry Bonbons
Use the same method as the peppermint patties, but substitute the ingredients as follows:
Directions: Mix the powdered sugar, melted butter, and cherry extract until a thick dough forms. Shape into small balls, flatten slightly, and freeze. Dip in melted chocolate and chill until set, just like the peppermint patties.
Here are some easy homemade chicken and turkey soup recipes. These soups are super yummy for cold weather days and great comfort foods when you’re sick!
Homemade Chicken and Turkey Soup Recipes
With the onset of cooler weather, one of the best things to learn to make from scratch is a basic homemade chicken soup stock or soup base. Soup base is so easy to make and can be used for many different dishes. We’ll make the basic homemade chicken broth today. Once you have it made, you can mix and match and put your favorite things into it. You can add rice for chicken and rice soup, barley for barley soup, use it to boil noodles for chicken and noodles or make simple Bisquick dumplings for chicken and dumplings. I also like to use it to cook rice in place of water.
It is also helpful to keep some frozen soup base that you can quickly grab and use when you need it for things like broccoli soup or egg flower soup.
Easy Homemade Chicken Soup Recipe
This first version, which is similar to what many people use, is in the Dining on a Dime Cookbook, Volume 1. The second recipe is my own quicker version which I like just as well. It is a little easier and much faster. You choose which you have time for. They are both good.
Place the chicken pieces in a large pot and cover with water. Add optional veggies and bay leaf if you have them.
Sprinkle in seasonings and bouillon.
Cover and simmer gently for 2–5 hours, depending on when you remember it. ;-)
Take out the chicken pieces.
Strain the broth into a clean pot or bowl and let it cool.
Refrigerate until the fat rises to the top and remove it.
Pick any meat from the chicken pieces and return it to the broth. Discard bones.
When reheating or serving, taste and add more salt, pepper, onion powder, garlic powder, or bouillon if needed.
Notes
This recipe is an easy way to use leftover food items. If I have a bay leaf or a couple of carrots on hand, I will throw them in.
This is a perfect starter soup — add noodles, rice, veggies, dumplings, or leftovers to turn it into dinner!
You can make turkey soup the same way. To me, turkey soup is one soup where less is best. The less of the seasonings you use, the more you can get the yummy flavor of the turkey.
Turkey carcass or leftover turkey bones Water (enough to cover the bones) Garlic powder (to taste) Onion powder (to taste) Salt and pepper (to taste)
Instructions
Place turkey bones in a large pot and cover with water. Bring just to a boil.
Skim off and discard any foam that rises to the top.
Reduce heat and simmer uncovered for 2–3 hours, or until the turkey meat is very tender and falling off the bones.
Remove bones and strain liquid through a colander. Let the broth cool and refrigerate until the fat hardens on top (makes skimming easy).
Let the meat cool until it can be handled. Once the bones are cool enough to handle, remove all edible meat and discard the bones.
Skim the fat from the broth
Return broth and meat to the pot. Bring to a boil, then reduce heat and simmer 30 minutes.
Add garlic powder, onion powder, salt, and pepper, to taste. Taste and adjust seasoning before serving.
Here is one last turkey soup recipe, which is a big help if you want to cook your soup right after Thanksgiving because it helps you use many leftovers besides just the turkey.
Leftover turkey bones 5-6 cups water 3 garlic cloves (or garlic powder, to taste) 2 bay leaves 1 tsp. dried thyme 1 tsp. rubbed sage Salt and pepper to taste 1/2 cup barley, uncooked* Leftover veggies — cooked or uncooked
Instructions
Place turkey bones, herbs, garlic, and water in a large pot.
Bring to a simmer and cook for 1½–2 hours.
Take out the bones and pick off any meat. Return the meat to the pot.
Add the barley and any uncooked vegetables, then simmer 45 minutes.
Stir in cooked vegetables during the last 15 minutes of cooking.
Season to taste and ladle into bowls.
Notes
This soup freezes well. Portion into containers for quick meals later.
Replace barley with spaghetti noodles if you prefer. Add noodles in the last few minutes along with cooked vegetables.
This recipe is the perfect way to use up leftovers, like:
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 easy roast sticky chicken recipe is a great way to roast a large chicken! It is very easy to make and makes a great deli style chicken. The meat comes out very moist and flavorful. This is the only way I will roast chicken now! It also makes wonderful leftovers!
I absolutely love this roast sticky chicken recipe. It is savory and delicious, juicy in the middle with a tasty seasoned skin.
You can easily make this roast sticky chicken with a whole chicken, but you can also make it with chicken pieces or a turkey. For years, I was always finding great prices on chicken leg quarters and, even though they’re not as popular as chicken breasts, leg quarters have a wonderful yummy taste and even more so when they’re roasted using this recipe.
This roast sticky chicken recipe is super versatile and and easy main dish to plan a family dinner around. I would make this and then serve it with rice, pan fried potatoes or baked potatoes and an easy vegetable. My family always liked broccoli best as a side, but it would also be great with green beans (we like the French cut kind), mixed vegetables or a squash medley.
Sometimes if I was in a big hurry, especially when the kids were small and wore me out faster, I’d throw this in the oven along with some frozen tater tots and serve it with canned pears, peaches or fruit salad. This roast sticky chicken recipe really is a very versatile recipe!
This easy roast sticky chicken recipes makes perfect chicken that tastes just like the deli… but better! Juicy meat, perfectly seasoned skin, and super simple prep. I love it so much—it’s the only way I roast chicken now!
Author:Tawra Kellam
Ingredients
4 tsp. salt 2 tsp. paprika 1 tsp. cayenne pepper 1 tsp. onion powder 1 tsp. thyme 1 tsp. white pepper 1/2 tsp. garlic powder 1/2 tsp. black pepper 1 large (10 pounds) whole chicken, chicken parts or 20 lb. turkey 1 cup chopped onion or 1 sliced orange
Instructions
Combine all the spices.
Remove the giblets from chicken.
Rinse the chicken.
Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.
Place the seasoned chicken into a 9×13 inch pan, seal with foil and refrigerate overnight.
If you’re using chicken parts, just rub the seasoning over both sides of the parts.
When you’re ready to roast the chicken, stuff the cavity with onions or oranges.
Roast, uncovered, at 250° for 5 hours. Roast chicken parts 3-5 hours. Roast a turkey 8-10 hours.
After the first hour, baste the chicken with pan juices every half hour to 45 minutes.
If you don’t have enough juices after 3 hours to baste, add 1 cup of water to the pan.
The chicken will be golden to dark brown with caramelized juices on the bottom. Let the chicken rest about 10 minutes before carving.
Notes about this sticky chicken recipe:
Double the spices if you’re using them on a turkey.
You can put the spice rub on the chicken and place the onions inside and freeze until you cook it. You could prepare several chickens at once and then you can just throw it in the oven when you want to cook it. Cook an additional hour or two if you’re putting a frozen chicken in the oven.
It’s NOT recommended to make this in the crockpot, but you can. If you make it in the crockpot, you will not have the wonderful crisp skin.
[dining]
Here are some of our readers’ other favorite chicken recipes!
This 3 Ingredient Easy Cheese Ball Recipe makes a tasty cheese dip and is our family’s favorite dip for the holidays! This is a Christmas favorite of my son’s but it can be served at New Year’s or any time you want a quick and easy dip.
This 3-Ingredient Easy Cheese Ball Recipe is a holiday favorite in our family! Made with tangy cheese, cream cheese, and optional nuts, it’s the perfect quick and delicious dip for Christmas, New Year’s, or any occasion. Whip it up in minutes for a crowd-pleasing appetizer everyone will love!
Author:Jill Cooper
Ingredients
1 jar Kraft Old English cheese spread 1 (8 oz.) pkg. cream cheese, softened 1/4 cup nuts, chopped
Instructions
Mix ingredients.
Roll into a ball.
Wrap in plastic wrap. (Most of the time we just mix it and serve in a bowl without wrapping it.)
Serve with chips or crackers.
Notes
We leave the nuts out because no one around here but mom, my sister in law and I would eat it.
Try this easy recipe for homemade clay ornaments you can make with ingredients you already have at home. The kids love making their own holiday ornaments and it will keep them entertained during Christmas break!! (“And mom and dad can hardly wait for school to start again!…..hehehe)
Clay Christmas Ornaments
I have a “holiday tree”. I love the ambiance of a Christmas tree so I decided to keep a small 3 ft. tree up all year and decorate it different each month. I have wanted to do this for years and finally just did it in 2002. I came up with this idea a long time ago before it was the in thing to do. Now I’m in style I guess. :-) I love it! I find little things to decorate it at the thrift store, garage sales or at end of season clearance sales.
Even though I found some really cute small pumpkins and gourds and small leaves for my September fall tree (and at 90+ degrees it hasn’t even come close to feeling like fall), I couldn’t find any Halloween decorations. I love Halloween but I don’t get into the really gory, scary stuff. I decided to make my own Halloween decorations. I used the clay ornament recipe from Dining On A Dime and Not Just Beans.
Mom has some small pumpkin and ghost cookie cutters that she uses for her gingerbread men so I borrowed those and painted them with paints I already had. I will be able to decorate my tree for around $1. (I did find some cute garland that I bought on clearance.)
It’s kind of fun working on the holiday tree and it does bring me joy. I can’t really garden, decorate the house outside for the season (we really get into it!) or do my dried florals at this time in my life so that one little thing does help and is fun being creative with it.
Tawra
This is a fun recipe for the kids to make over the long Thanksgiving weekend.
4 cups all purpose flour 1 cup salt 1 tsp. powdered alum 1 1/2 cups water
Instructions
Mix ingredients well in a large bowl.
If the dough is too dry, work in another tablespoon of water with your hands. The dough can be rolled or molded and can be colored with a few drops of food coloring.
To roll:
Roll dough 1/8 inch thick on a lightly floured board.
Cut with cookie cutters dipped in flour.
Insert wire or make a hole in the top of each ornament about 1/4 inch down for hanging.
To mold:
Preheat oven to 250°.
Shape the dough no more than 1/2 inch thick.
Bake ornaments on ungreased cookie sheet for 30 minutes.
Turn and bake another 1 1/2 hours until hard and dry.
Remove and cool.
When done, paint and seal with spray varnish. You can lightly sand before painting to make the paint adhere better.
*Alum can be found in the spice section of your store.
