Chocolate + Marrow

Penne Rustica

Jun 8, 2022 · Leave a Comment

Penne pasta cooked in a creamy sauce, filled with chicken and shrimp, and baked to perfection...sounds delicious, right? That’s what you get to taste with this Penne Rustica copycat recipe. It tastes just like the famous pasta dish made famous by Macaroni Grill. Not only is this dish full of rich flavors, it has different textures to keep you excited with each bite.

Penne Rustica is delicious, but it is not the healthiest dish. This pasta meal is all about treating yourself and your family to something that’s good for the soul! It’s quite the big recipe, so try making this scrumptious meal for you and your family! You’ll enjoy this meal so much, you may never go back to Macaroni Grill!

WHAT IS PENNE RUSTICA?

Penne Rustica is a dish that was created by the chain restaurant, Macaroni Grill. The creamy pasta dish had become so popular, the restaurant trademarked the name! It is penne pasta cooked in a cheesy sauce filled with chicken, shrimp and prosciutto. It’s then baked in the oven to form a wonderfully crispy top layer.

INGREDIENTS

Butter: salted or unsalted works in this recipe. You can adjust the amount of butter used in the recipe.

Garlic: adds a nice kick and aroma to the pasta.

Dijon Mustard: gives the pasta a hint of spice and acidity to balance out the rich flavors.

Dill & Rosemary: you can use dried or fresh herbs.

Marsala Wine: use dry Marsala wine to get the best flavor. The alcohol will cook off, so don’t worry about giving this dish to your kids.

Cayenne Pepper: adds smokiness and spice. It doesn’t add too much spice, but if the dish ends up too spicy, then lessen or skip this ingredient.

Heavy Cream: makes the sauce nice and creamy. Feel free to adjust the amount of cream used.

Shrimp, Chicken, Prosciutto: these are the traditional meats for this recipe, but you can use any that you like.

Penne Pasta: penne is the best pasta for this recipe, because its shape holds the sauce well. You can use a different pasta shape.

Shallot: You can use half a white onion if you don’t have any shallots.

Parmesan Cheese: adds a strong, cheesy flavor. Grate your own parmesan cheese for the best results.

Paprika: brings out smoky notes in the penne rustica.

HOW TO MAKE THIS CREAMY COPYCAT PENNE RUSTICA

To make the Gratinata sauce, start off by melting some butter and cooking the garlic, rosemary, and dill. Pour in the Marsala wine and cook it until it is reduced by a third. Add in the mustard, cayenne pepper, and heavy cream. Let it cook until it reduces to half of what it was.

Now that your sauce is ready, you can prepare the rest of the dish. Add some oil to a pan and saute the prosciutto (or bacon) until it is just cooked. Stir in the butter, diced shallots, and shrimp. You can have your shrimps whole or chopped. Once the shrimps are about halfway cooked, add in the chicken, salt and pepper. Stir occasionally to prevent burning.

When the chicken is starting to brown on the outside, pour the gratinata sauce on top. Add in half a cup of grated parmesan and stir. Let it simmer for about 10 minutes, or until the sauce has thickened. While the sauce is simmering, cook the penne for about 5 minutes. The pasta will finish cooking in the oven.

Preheat your oven to 475°F, then pour the pasta and gratinata sauce into a large baking dish. Give it a good mix, so everything is distributed evenly. Sprinkle some parmesan cheese and paprika on top of the pasta, and bake for about 15 minutes. Take it out of the oven and let it cool for a few minutes before serving. Enjoy!

QUESTIONS ABOUT THE RECIPE

The dish is too rich. How can I make it lighter?
Cut down the amount of heavy cream. If this doesn’t do the trick, use a bit less butter as well until you find the ratio that works for you.

What else can I add to the recipe?
There are many ways you can change up this recipe. You can add in some spinach, peas, sausage, or more seasonings.

Can I make the dish the day before?
Yes! Follow all the same steps up until baking. Cover the baking dish and keep it in the fridge for the next day. We don’t recommend waiting more than 2 days to bake this dish as there are dairy products, shrimp, and chicken in the recipe.

Is this penne rustica recipe freezer friendly?
Yes. The safest way to freeze this recipe is to put the pasta in an aluminum pan, cover with cling film, then foil. It can last in the freezer for 2 months. To bake the frozen penne rustica, move it to the fridge to thaw overnight. Bake it at 450°F until it’s all nice and hot!

TIPS

Feel free to change the amount of ingredients used. If you want something a little lighter, lessen the amount of heavy cream.
Add in some spinach to the dish for a bit of nutrition to cut down the richness.

RECIPE

Penne Rustica

Author: Ana

Print Recipe

Description

Penne pasta cooked in a rich, creamy sauce filled with shrimp, chicken, and prosciutto. It tastes just like the dish from Macaroni Grill!

Ingredients

Units Scale

Gratinata Sauce

2 tsp butter (salted or unsalted)
2 tsp minced garlic
1 tsp Dijon mustard
1 tsp dill & rosemary (fresh or dried)
1 c dry marsala wine
1/4 tsp cayenne pepper
6 cups heavy cream

Penne Rustica

1 oz. prosciutto or bacon
18 shrimp (peeled, deveined)
12 oz. sliced grilled chicken breasts
16 oz. penne pasta
6 oz. butter (salted or unsalted)
1 shallot
Dash of salt and pepper
1 c grated parmesan cheese
1/2 tsp paprika

Instructions

Melt the butter in a saucepan, and cook the garlic and rosemary until the garlic browns.
Pour in the wine and let it cook until it lessens by a third. Add in the mustard, dill, cayenne pepper, and heavy cream. Let it cook until the liquid reduces by half.
Add some oil in a saucepan and fry the prosciutto or bacon. When it starts to brown add in the butter, shallot, and shrimp. Cook everything over medium heat until the shrimp is about halfway cooked.
Bring a pot of salted water to a boil and cook the penne for about 5 to 6 minutes. The pasta should be undercooked as it will keep cooking in the oven.
Toss in the chicken and cook it for another few minutes until the chicken is mostly cooked. Season the mix with salt and pepper.
Pour the Gratinata sauce on top of the shrimp, chicken, and prosciutto. Stir in half a cup of freshly grated Parmesan, and let it simmer.
Pour the sauce and meat into a baking dish and mix in the cooked pasta.
Sprinkle more cheese and paprika on top.
Place the pasta into the oven to bake for 15 minutes at 475°F.
Take it out from the oven and let it chill for a few minutes. Serve and enjoy!

Nacho Fries

Jun 8, 2022 · Leave a Comment

Limited time only menu items are popular in many fast food chains, and for good reason. They’re both delicious, and scarce. This feeling of scarcity makes people excited every time the fast food chain brings it back. There is almost no limited time only item more loved than Taco Bell’s Nacho Fries. Crispy fries covered in a medley of Mexican spices dipped in nacho cheese sauce - what can be better than that?

Sadly, these nacho fries are not always available at Taco Bell. Which can only mean one thing. It’s time to make them yourself at home! With this copycat recipe, you can enjoy spicy nacho fries fresh at home anytime you want. Isn’t that awesome? Let’s get into the recipe, so you can enjoy these fries today!

WHAT ARE NACHO FRIES?

Nacho fries were created by Taco Bell to combine the two great sides: nachos and fries. That way their customers would never have to debate between eating fries or nachos. French fries are deep fried and covered in nacho seasoning. They are served with a side of nacho cheese that makes the side dish even tastier.

Nacho fries are only served at Taco Bell every so often, and only for a short time. Rather than waiting for Taco Bell to bring back nacho fries, follow this recipe and enjoy them whenever you like.

INGREDIENTS

Salted Butter: will help the cheese melt, and adds lots of flavor.
Whole Milk: it’s best not to replace whole milk with a different type of milk. Whole milk adds lots of creaminess to the nacho cheese.
American Cheese: feel free to use another processed cheese that has high meltability like Velveeta.
Jalapeno Jar Juice: This adds a nice kick to the nacho cheese. Add in some sliced jalapenos for more spice and texture.
Seasonings: paprika, chili powder, garlic powder and onion powder are used for the nacho fries. They add tons of flavor, heat, and savory notes.
Extra Crispy Frozen Fries: Frozen extra crispy fries will give you the best result. Fries made at home will not be able to withstand the creamy nacho cheese as well as frozen fries.
Vegetable Oil: Use a neutral oil with a high smoke point to fry the French fries.

HOW TO MAKE THE BEST NACHO FRIES

Deep frying may sound scary, but if you follow the right precautions you will be just fine.

Before getting the fries ready, prepare the other ingredients first. In a bowl, mix together all of the seasonings. It will help to have the seasonings ready to go before frying the fries. Set the seasonings aside while you make the nacho cheese.

For the creamy nacho cheese, add butter, milk, cheese, salt, and jalapeno juice into a saucepan. Turn the stove to low, and let the ingredients melt together. Stir from time to time to prevent the nacho cheese from sticking to the pan. Once the nacho cheese is ready, you can set it aside. If it gets solid after making the fries, reheat the cheese over low heat.

The best thing about using frozen fries is that they come with instructions, so you know exactly how to best fry them. Follow the instructions on the package to make the fries. Once they are fried, remove them from the oil and cover them in the seasoning mix. You want to season the fries while they’re still hot, so the seasonings stick better.

Enjoy your fresh nacho fries with a serving of incredible cheese sauce! You won’t go back to Taco Bell after eating these homemade nacho fries.

QUESTIONS ABOUT THE RECIPE

Is this recipe vegan-friendly?
The recipe is vegetarian, but not vegan-friendly. The fries themselves are vegan, but the nacho cheese sauce isn’t. Replacing the nacho cheese with a vegan one, will make the recipe fully vegan.

Can I use a different kind of cheese?
Yes! This recipe uses American cheese, but any processed cheese works just as well. Something like Velveeta or even Cheez Whiz cheese dip could work. If the cheese you buy is in a block, then cut them into small pieces first.

Can I make the fries in an air fryer instead?
You can make them in the air fryer, but keep in mind that the seasoning will not stick as well. To make the fries in the air fryer, it’s best to use the “double frying” method. First, preheat your air fryer to 360°F for about 2-3 minutes. Add in the fries and let them cook for 10 minutes. Take them out and let them cool for 30 minutes. Preheat the air fryer again to 400F, and cook the fries for 6 more minutes. This will make them nice and crispy.

TIPS

Take your nacho fries to the next level and add toppings. Treat them like nachos and add anything from jalapenos to guacamole. Experiment and see what toppings you like best on your nacho fries.
The recipe calls for mixing the spices together. But, if you want a stronger nacho seasoning taste, then toast the spices first. To toast the spices, heat a non-stick pan on medium-high heat. Stir the spices and toast the spices until you can smell them. This should only take a minute at most. Be careful not to burn the spices.
Toss the fries in the seasoning when they are hot. This will make the spices stick to the fries much better.

Nacho Fries

Author: Ana

Print Recipe

Description

Crunchy and flavorful fries that taste just like Taco Bell’s famous nacho fries.

Ingredients

Units Scale

1 tbsp salted butter
1/2 c whole milk
8 oz American cheese (or Velveeta)
1 tbsp juice from a jar of jalapenos
2 tbsp paprika
Salt to taste
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 lb. Extra Crispy Frozen Fries
vegetable oil for frying

Instructions

Combine the seasonings in a bowl and set aside.
Add the butter, milk, and cheese into a pot. Heat over low heat and stir occasionally. Cook until the nacho cheese is melted and creamy.
Follow the instructions on the fries’ packaging on how to fry them. Most frozen fries will be fried in vegetable oil that is heated to 350°F for about 6 minutes.
Remove the fries from the deep fryer, and place them on a paper towel or wire rack. Cover them in the nacho seasoning blend while the fries are still hot.
Enjoy your fresh nacho fries with as much nacho cheese as you like!

Muddy Buddies

May 12, 2022 · Leave a Comment

Trail Mix and Muddy Buddies are two snacks that are great on their own. But together they are even better. The sweet muddy buddies pair perfectly with the salty trail mix, so you never get bored while snacking. They are super easy to make as well. Make a large batch of Trail mix muddy buddies and have snacks ready for the whole week. If you’re looking for a delicious snack your kids will love for school, then this is the recipe you want to try.

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WHAT’S A MUDDY BUDDY?

You have likely heard of Trail Mix before, but maybe not Muddy Buddies. In some regions of the United States they are also called “puppy chow.” Muddy buddies are an easy snack made from only 4 ingredients that are incredibly addicting.

Muddy buddies are pieces of cereal (usually Chex cereal) coated in peanut butter, chocolate, and powdered sugar. It’s not exactly the healthiest snack, but it’s okay to enjoy in moderation.

INGREDIENTS

Chex Cereal: Any flavor of Chex cereal works. It’s best to stick with a cereal similar to Chex that can be covered in chocolate and maintain its structure.

Peanut Butter: Use peanut brands that aren’t natural. Natural PB separates from the oil easily and will not combine and melt as well. It’s also best to use smooth PB.

Chocolate Chips: Milk chocolate or semi-sweet work well. White chocolate can be used, but may be too sweet.

Butter: Melted unsalted butter is the best to use in this recipe. It helps the other ingredients melt easier.

Confectioner’s Sugar: Don’t substitute powdered sugar for other types of sugar. Feel free to increase the amount of sugar used in the recipe.

Trail Mix: Feel free to use store-bought or homemade trail mix. Any mix of ingredients works in this recipe.

HOW TO MAKE THIS ADDICTIVE SNACK

This delicious snack recipe is simple to make and takes less than 30 minutes! Start off by making the muddy buddies (or puppy chow).

Pour a good amount of cereal into a large mixing bowl and set aside. Add the chocolate chips, peanut butter, and melted butter into a microwave-safe bowl. Place them in the microwave for about one minute, or until melted. Give them a good mix to combine, and pour the melted concoction over the bowl of cereal. Gently stir the cereal and melted chocolate together until everything is well coated.

Before the chocolate has set, put the covered cereal into a large Ziploc bag containing about a cup of confectioner’s sugar. Give the bag a good shake until all the cereal is covered with powdered sugar.

Place the cereal onto a baking sheet, but give each piece a bit of space so you don’t get any muddy buddies sticking together. Let them cool completely.

While the muddy buddies are cooling, start making your trail mix. Combine whatever ingredients you like. Our trail mix has almonds, Craisins, and M&M chocolates.

After about 30 minutes, the muddy buddies should be good to go. If the chocolate hasn’t hardened yet, give them a few more minutes. Mix them into your trail mix and voila! Your snack is ready to be eaten!

QUESTIONS ABOUT THE RECIPE

What other things can I add to my trail mix?
Almost anything works in trail mix. It’s best to use things that are small, dry, and can last for a long time. Some common additions are peanuts, dried fruit, and pretzels.

How long do muddy buddies last?
Keep them in an airtight container and they will last 5 days. They do not freeze well, but they can be refrigerated.

Can I use any type of nut butter?
Natural nut butters don’t work very well in this recipe. The closest substitute for nut butter would be sunflower seed butter.

Is this recipe safe to make with your kids?
Yes! It’s a great way to get your kids in the kitchen. Just be careful with the chocolate and peanut butter as those will be hot. Other than that, no cooking or cutting is needed, so they can join in easily.

TIPS

There are so many ways you can switch up this recipe. Experiment with Chex flavors, chocolate chips, or trail mix additions.
Feel free to use store-bought trail mix to make this recipe even easier.
Don’t go light on the powdered sugar. The muddy buddies should be covered in confectioner’s sugar.
For an additional layer of flavor, add some drops of vanilla extract into the melted chocolate and peanut butter.

Muddy Buddies

Author: Ana
Total Time: 45 minutes
Yield: 1 cup 1x

Print Recipe

Description

Chocolate-y muddy buddies and salty trail mix combined to make the ultimate snack!

Ingredients

Units Scale

1 box Chex cereal (any flavor)
1/2 cup semi-sweet chocolate chips
1/3 cup creamy peanut butter
1 tablespoon butter unsalted
1 cups confectioner’s sugar (feel free to use more)
1 1/2 cups almonds
1 cups Craisins
1 cup M&Ms

Instructions

Place parchment paper on a baking sheet. Add a 1-2 cups of confectioner’s sugar to a large Ziploc bag and set aside. Pour the Chex cereal into a large mixing bowl.
Add the chocolate chips, peanut butter (PB), and butter into a microwave safe bowl. Put it in the microwave for a minute, stir, heat for another 30 seconds, stir. Repeat until everything is melted.
Pour the melted chocolate and PB over the Chex cereal, and mix piece of cereal is well coated.
Add the chocolate coated cereal into the bag with confectioner’s sugar, seal, and shake. Don’t shake too hard, so you don’t break the cereal. Make sure every part of the cereal is covered in the sugar.
Take the cereal out of the bag and place them onto the lined baking sheet to cool. Let them cool for about 30 minutes, or until the chocolate has hardened.
While the muddy buddies cool, prepare your trail mix. Combine whatever trail mix additions you would like together. This recipe uses almonds, Craisins, and M&M’s.
Mix the cooled muddy buddies into the trail mix and enjoy!

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Snacks
Cuisine: American

Keywords: muddy buddies, trail mix

Firecrackers Recipe

May 12, 2022 · Leave a Comment

Saltines baked with spices for a crunchy and addictive snack.

When you hear “saltines” described, your first thought probably isn’t “awesome snack.” But with this recipe, you can elevate the humble saltine into an incredible snack everyone will love. All you need to make this firecracker recipe are saltines, ranch seasoning, red pepper flakes, and oil. Only four ingredients! Nothing needs to be made by hand either!

Instead of having bland crackers, take 30 minutes out of your day and make this spicy firecracker recipe. Warning: once you try these firecrackers, you may never be able to eat regular crackers again!

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WHAT ARE FIRECRACKERS?

Most of us think of the tiny fireworks when firecrackers are mentioned. Though that definition is correct, they are also a delicious and spicy snack. Firecrackers are crackers that are seasoned to give them more of a kick. They are usually made with saltines, but you can use almost any cracker you like.

INGREDIENTS

Saltines: It’s best to use unsalted saltines as the seasonings have a lot of salt in them. Feel free to use oyster crackers or even Cheez-It crackers in this recipe.

Dry Ranch Seasoning: This will provide a huge amount of flavor to the crackers. Use ranch seasoning over ranch dip mix to cut down on sodium intake.

Red Pepper Flakes: These flakes will be what provides the spice to your crackers. Feel free to use as much or as little as you can handle.

Vegetable Oil: We use vegetable oil in this recipe, but any neutral vegetable oil will work. Don’t use flavored oils like olive oil, as it will give the firecrackers a strange taste.

HOW TO MAKE FIRECRACKERS

This recipe is super easy! No matter what level of home cook you are, this firecracker snack recipe is foolproof.

Preheat your oven to 250°F, and place a cooling rack onto a baking sheet. This may sound strange, but this will help air flow for more even baking.

Get your cracker of choice and dump them into a Ziploc bag. Toss all the other ingredients into the same bag and shake it up! Be careful not to shake too hard, so that you don’t break the firecrackers. You want the seasoning to cover all the crackers evenly.

Put the seasoned crackers onto the cooling rack and place them into the oven. Halfway into baking, use a spatula to carefully move the crackers around. This will help the firecrackers to bake evenly.

After 10 minutes in the oven, take the crackers out and let them cool. Once they are nice and cool, it’s time to start munching! You can store any leftovers in an airtight container at room temperature, and they will last for a good amount of time.

QUESTIONS ABOUT THE RECIPE

Can I make other firecracker flavors?
Yes! Experiment with other seasonings and see what you can come up with. Some seasonings you can try are garlic powder, onion powder, paprika, or dried herbs. Feel free to experiment with other types of crackers as well. Cheez-It crackers or Herb-Infused crackers can add a whole new dimension to this recipe.

Will multigrain crackers work?
Multigrain crackers do work in this recipe. It is a great way to add fiber into your diet and change up the recipe’s flavor.

What are some other ways to enjoy firecrackers?
They are a great snack, but firecrackers can be enjoyed in many other ways. Try them as a side with tomato soup, chili, or even a cheese dip.

Do I have to use saltines?
No, you can use almost any cracker for this recipe. Oyster crackers work well for a more bite-sized snack, but try the recipe with your favorite cracker.

Why do I need to put a cooling rack on top of the baking sheet?
This helps the hot air from the oven bake the crackers more evenly.

Can I make firecrackers in an air fryer?
You can make them in air fryer, but we don’t recommend it. There is a lot less space in the air fryer than in the oven, so you will have to work in multiple small batches. This will take more time than if you baked it in an oven.

TIPS

Firecrackers have a bit of a kick, but aren’t too spicy. If you find this recipe too spicy, feel free to lessen the amount of red pepper flakes. On the other hand, add more flakes to make it spicier.
Try making this recipe with other spices to see what cracker creations you can make. It doesn’t have to be a spicy snack.
Use unsalted crackers and salt it to taste. This recipe uses seasonings that have a lot of sodium, so we feel it doesn’t need extra salt. However, if you want to add more salt, then add however much you like.
Shift the saltines halfway through baking to help the crackers cook more evenly.

Firecrackers

Author: Ana
Total Time: 28 minutes

Print Recipe

Description

A quick, easy, and spicy twist on the classic cracker. Firecrackers are highly addictive and provide just the right amount of heat.

Ingredients

Units Scale

1 sleeve of Saltine Crackers
1/2 packet Dry Ranch seasoning mix
1 tbsp red pepper flakes
1/2 c vegetable oil

Instructions

Preheat your oven to 250°F. Put a cooling rack on top of a baking sheet.
Toss the ingredients into a Ziploc bag and shake. Don’t shake too hard so as to not break the crackers.
Place the seasoned crackers onto the cooling rack-baking sheet combo. Bake them for 10 minutes.
After 10 minutes, move the crackers around and bake for another 15 minutes.
Take the crackers out of the oven and let them cool completely.
Enjoy them as is, or with a hot bowl of soup!

Prep Time: 3 minutes
Cook Time: 25 minutes
Category: Snacks
Cuisine: American

Keywords: firecrackers, snacks

Honey Garlic Sausages

May 10, 2022 · Leave a Comment

With the World Cup right around the corner, it is almost time for the World Cup watch parties to commence. That can only mean one thing…appetizers! What event is complete without little snacks for everyone to enjoy? A boring one! But, there is no need to make many complicated foods for the parties. Instead, try something easy like these delicious honey garlic smoked cocktail sausages.

Their small size makes it easy for everyone to eat without getting their hands dirty, or needing a plate. Each sausage is covered in a mix of brown sugar, honey, ketchup, soy sauce and garlic to make it flavorful. These little smoked sausages may be small, but once your guests get a taste of them, they won’t stop eating them! You may just end up hosting all the World Cup watch parties after making this honey garlic cocktail sausage recipe.

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INGREDIENTS

Brown Sugar: adds a lot of caramel flavor to the sausages. Use dark brown sugar for a stronger caramel flavor.

Honey: gives the sausages a nice sweetness and shiny exterior.

Ketchup: brings some acidity to balance out the sweetness of the sugar and honey.

Soy Sauce: it’s best to use soy sauce over salt, because it brings umami to the dish as well.

Garlic Minced: these wouldn’t be honey garlic sausages without the garlic! Minced garlic brings in a slight kick to the cocktail sausages. Feel free to use more or less garlic in the recipe.

Cocktail Weenies: this recipe uses beef sausages, but feel free to use other sausages like turkey or chicken cocktail sausages.

HOW TO MAKE HONEY GARLIC COCKTAIL WEENIES

This recipe is all about simplicity. By using a crockpot, you can cook the cocktail weenies ahead of time and keep them warm throughout the party.

In a bowl, combine all the ingredients except for the sausages. Mix all the sauces and garlic until they are homogenous. Put the little sausages into a crockpot (3 or 4 quart) and cover them in the sauce. Give them a good stir to make sure all the weenies are fully covered in the sauce.

Cook the sausages in the crockpot on high for 2 hours, or low for 4 hours. Don’t forget to stir the weenies once in a while to prevent burning. Once the sausages are fully warmed through, you’re good to go! Leave them in the slow cooker to keep them nice and warm during the festivities.

Have a couple toothpicks by the crockpot, so people can easily pick up the sausages. Once they get a bite, they will surely finish them by the end of the night.

QUESTIONS ABOUT THE RECIPE

Can this be made vegan?
Feel free to use seitan and roll them into a sausage shape to make a vegan version of this recipe. You may need to add a bit more sauce, because seitan does not have as much flavor in it as cocktail weenies.

What if my crockpot is larger than the one used in the recipe?
No worries, you can still make this recipe! Cook it on low instead of high, and stir often. Keep an eye on them to make sure they don’t burn while cooking.

Can I use minced garlic from a jar?
That’s perfectly fine. Use what you have in your kitchen for this recipe, but I don’t recommend replacing garlic with garlic powder.

How can I store this recipe and how long does it last?
I don’t think you will have many leftovers at the end of the day. In case you do, store the sausages in the sauce for 4 days in the fridge. It’s best to reheat the weenies in the crockpot.

Can I make it spicy?
The garlic provides a bit of kick to the cocktail weenies, but if you want more spice add some red pepper flakes. Another great trick is to add sriracha into the sauce mix!

Can I use regular-sized hotdogs?
The recipe uses cocktail weenies, but you can definitely use regular-sized sausages. Make sure to cut them into smaller bite-sized pieces, though. If you keep them big, then the cooking time will differ.

Can I make this recipe ahead of time?
One of the best parts about this honey garlic cocktail weenie recipe is that you can make it ahead of time. It is a “set it and forget it” kind of recipe. Make them a few hours ahead of the party, then leave them in the slow cooker to stay nice and warm.

What can I serve these little sausages with?
It’s best to give guests toothpicks so they can eat these sausages easily. They are cooked in many sauces, so there you don’t have to make an additional sauce for these cocktail weenies. They could go well with something like coleslaw, or a classic BBQ with the family.

TIPS

Use this recipe with other types of meat like meatballs or fish!
Feel free to adjust the quantities of the seasonings and sauces to make stronger or weaker flavors.
Cook the sausage for a minimum of 2 hours, so they are cooked all the way through. There’s nothing worse than a cocktail weenie that’s hot on the outside and cold on the inside!
To keep the honey garlic weenies warm during the party, put your crockpot on the warm setting.

Honey Garlic Sausages

Author: Ana
Total Time: 2 hours 5 minutes
Yield: 10 servings 1x

Print Recipe

Description

Cocktail weenies cooked in a mix of sauces to make the perfect blend of sweet, savory, and spicy. This addictive appetizer will be a hit at your next party!

Ingredients

Units Scale

1/4 c brown sugar (or dark brown sugar)
1/3 c honey
1/2 c ketchup
2 tbsp soy sauce
4 cloves garlic
28 oz. cocktail weenies

Instructions

Combine the sugar, honey, ketchup, soy sauce and garlic in a bowl. Mix until homogeneous.
Add the cocktail weenies into the crockpot and pour over the sauce. Give them a quick stir to make sure they’re fully covered.
Set the crockpot to high for 2-3 hours, or on low for 4 hours to cook the sausages. If using a 3-4 quart crockpot, stir occasionally. If using a larger crockpot size, then stir more frequently.
Serve these delicious honey garlic cocktail weenies! Keep the crockpot on the warm setting to keep them hot during the party.

Prep Time: 5 minutes
Cook Time: 2 hours
Category: Side Dishes
Cuisine: American

Keywords: Honey Garlic Sausages

Szechuan Sauce

May 10, 2022 · Leave a Comment

McDonald’s has a wide range of delicious sauces that make their fries even better. However, there is one sauce that has become more famous than any others - Szechuan sauce. This limited time sauce has likely become McDonald’s most known and sought-after sauce. Szechuan sauce is a mix of tangy and sweet with a hint of spice. It goes perfectly with McDonald’s fries, but it doesn’t only have to be used with fast food. This copycat recipe can be used with fish, chicken, spring rolls and more!

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WHY IS SZECHUAN SAUCE SO FAMOUS?

Reading this recipe, you may be thinking, “Why is this sauce so famous?” The story of Szechuan sauce’s fame is a bit of a wild ride. In 1998, McDonald’s created Szechuan sauce to promote Disney’s latest movie “Mulan.” People enjoyed the sauce, but once the promotional event ended, the hype died down.

Many years later, a cartoon named “Rick and Morty,” showed an episode where Rick goes on a journey to taste the Szechuan sauce again. His goal to get this sauce is comedic and obsessive, and piqued the interest of many fans. “Rick and Morty” fans gathered together to use social media to push McDonald’s to bring this sauce back.

Thanks to the power of social media, McDonald’s decided to bring back the sauce. But, only in some stores and for one day. This caused an absolute ruckus! People would go to McDonald’s to try the sauce only to learn that said store didn’t sell it, or that they missed the one day it was sold. Szechuan sauce became more famous because of the frenzy than for its taste.

INGREDIENTS

Soy Sauce: brings a savory flavor and saltiness.

Ginger Paste: ginger adds a nice spicy and sweet flavor.

Minced Garlic: adds an aromatic kick to the sauce. Feel free to add more garlic if you want a stronger garlic taste.

Sesame Oil: just a bit of sesame oil brings in a nice, nutty flavor to the Szechuan sauce.

Cornstarch: a cornstarch slurry will thicken the sauce.

Granulated Sugar: the flavors of the sauce are strong, so sugar helps to balance things out.

Ground Szechuan Peppercorns: it’s not Szechuan sauce without Szechuan peppers! They bring a gentle numbing spice.

Black Pepper: adds a layer of warmth and gentle spice.

Coriander: you can use fresh or powdered coriander. It adds earthy notes in the sauce.

Rice Vinegar: this lovely vinegar takes this sauce to the next level. It adds sweet and mild notes to the sauce.

Apple Cider Vinegar: brings acidic and tartness to the sauce.

Lime Juice: the sauce is famous for its tangy flavors. Much of it comes from lime juice.

HOW TO MAKE THIS FAMOUS SZECHUAN SAUCE

To get this Szechuan sauce ready, start by preparing the Szechuan peppercorns. Toast the peppercorns in a dry pan on medium heat for about 5 minutes. Stir them occasionally to evenly toast the peppercorns. Once they’re fragrant, grind them in a spice grinder (or coffee grinder) until a fine powder. Sift the Szechuan powder in a fine-mesh sieve to make sure no big pieces are left in the powder.

Now it’s time to get the sauce going! In a saucepan, mix water, soy sauce, sesame oil, ginger paste, minced garlic and salt. Turn the stove to medium heat until the mix starts bubbling. Turn down the heat and let it simmer for 12 minutes. Then cover the saucepan and let it continue simmering for another 12 minutes. Strain the Szechuan sauce through a fine mesh sieve to make the sauce extra smooth.

Add the smooth sauce back into the pan, and add in the cornstarch slurry. Mix it into the Szechuan sauce until it has thickened. Sprinkle in the sugar, ground Szechuan powder, black pepper and coriander powder. On medium heat, bring the sauce back to a bubble. Then, lower it to a simmer for a few minutes. Remove the lid and take the sauce off the heat to cool for a couple minutes.

Pour in the vinegar and lime juice, then let the sauce cool completely. The sauce is ready to use in any way you like!

QUESTIONS ABOUT THE RECIPE

What flavor does Szechuan sauce have?
It is a blend of sweet and spicy. It isn’t too spicy though, so it’s great for those who aren’t good with spicy food.

How else can I use this sauce?
You can use it for almost anything. Enjoy it with egg rolls, fish, or chicken nuggets!

How can I make it spicy?
The sauce itself isn’t too spicy, so to make it spicier add a bit of chili oil.

TIPS

Place the sauce in an airtight container in the fridge where it can last for a few weeks.

Szechuan Sauce

Author: Ana
Total Time: 35 minutes

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Description

A tangy and sweet sauce that tastes great with almost any dish. It may have become famous from a cartoon, but its flavor is unforgettable.

Ingredients

Units Scale

1 1/2 c water
1/2 c light soy sauce
2 tbsp ginger paste
1 tbsp minced garlic
1/4 tsp sesame oil
Pinch of salt
2 tbsp cornstarch
7 tbsp granulated sugar
1/4 tsp ground Szechuan peppercorns
1/4 tsp ground black pepper
1/4 tsp coriander powder
3 tbsp rice vinegar
1 tsp apple cider vinegar
Juice of half a lime

Instructions

Toast the Szechuan peppercorns over medium heat in a pan for about 5 minutes, or until fragrant.
Use a spice or coffee grinder to grind the peppercorns. Sift the ground peppercorns to take out any big chunks of peppercorn.
Heat 1 cup of water, soy sauce, ginger paste, minced garlic, soy sauce and a pinch of salt on medium heat in a saucepan. Bring it to a slight boil, or until it starts bubbling. Reduce to a simmer and let it cook for 12 minutes. Place a lid on the pan and let it simmer for another 12 minutes.
Strain the sauce and pour it back into the pan.
To make a cornstarch slurry, mix the cornstarch in ½ cup of water. Add the slurry, sugar, ground Szechuan, pepper, and coriander powder. Similar to the previous step, bring to a bubble, then bring it back down to a simmer for 3 minutes. Take the sauce off the stove, remove the lid, and let it rest for another 3 minutes.
Pour in the vinegar and fresh lime juice. Wait until it cools completely, give it a good stir, then enjoy!

Prep Time: 5 minutes
Cook Time: 30 minutes
Category: Sauces

Keywords: Szechuan Sauce

Amish Buttered Egg Noodles

May 10, 2022 · Leave a Comment

Thinking of side dishes to enjoy with your main meal can be a hassle sometimes. On top of cooking the main dish, cooking something on the side can feel like a lot of work. But these simple buttered egg noodles are super easy to make. There isn’t too much prep work or cooking involved, so you don’t have to work too hard to make this yummy recipe.

The egg noodles are cooked with butter, chicken broth and a bouillon cube which give the thick noodles tons of flavor. The noodles are wonderfully chewy and soak up all the liquids beautifully. Though this buttered egg noodle recipe is flavorful, it won’t overwhelm the main dish.

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WHAT’S THE DIFFERENCE BETWEEN EGG NOODLES AND OTHER PASTA NOODLES?

There are two big differences between the two pastas. Egg noodles have to be made with eggs while regular pasta doesn’t. Most regular homemade pasta is made with eggs, but the regular dried pasta you buy from the grocery store doesn’t always have eggs.

The other difference is the desired end texture. Regular pasta should be cooked al dente, or with a bit of a bite. On the other hand, egg noodles are usually cooked until they are soft.

INGREDIENTS

Butter: Adds flavor and creaminess to the dish. Salted or unsalted butter works in this recipe.

Chicken Broth: The source of most of the flavor in this recipe. You can switch out the chicken broth with beef or vegetable broth. Use homemade or store-bought broth.

Chicken Bouillon Cube: Increases the chicken flavor in the broth. Make sure that the bouillon cube is completely dissolved. Biting into it will not taste great!

Egg Noodles: Try to find extra wide noodles that aren’t too thick. This may change the cooking time needed. Egg noodles soak up the liquids well and have a chewy texture.

Parsley: adds a little earthiness to the dish.

Salt and Pepper: make the flavors of the egg noodles pop.

HOW TO MAKE THE BEST BUTTERED EGG NOODLES

This side dish recipe is easy and quick to make! Pour the stock and bouillon cube into a pot and bring it up to a boil. Add in the noodles and wait for it to come to a boil again. Once it’s boiling, remove it from the heat, place a lid on the pot, and let the noodles soak in the stock.

When the noodles have cooked, toss the butter in and stir until well combined. Toss in some parsley, and add salt and pepper to taste. Give the noodles another good mix, and you’re good to go!

That really is all you need to do to make this delicious side dish recipe. Feel free to add in more butter, parsley, or other ingredients to make it fit your tastes.

QUESTIONS ABOUT THE RECIPE

Can I reheat this recipe?
Yes, you can reheat this recipe. The best way to reheat them is by microwaving the pasta in intervals of one minute. Microwave the noodles for a minute, stir, then repeat until the noodles are warm. To keep the egg noodles nice and moist, add in a bit of butter when microwaving.

What can I serve with these buttered egg noodles?
They go well with almost anything! They taste great with meat recipes like steak, pork chops, or chicken. We don’t recommend eating them as a side for a carb-heavy dish (i.e. spaghetti and meatballs), though.

Is this pasta soupy?
In this buttered egg noodle recipe, you don’t strain the pasta after cooking it in the broth. But don’t worry, much of the stock evaporates during the cooking process. There is a bit of liquid at the end, but it’s not too much.

Can I make the egg noodles by hand?
Yes, you can. There are plenty of recipes online. This recipe is supposed to be as simple as possible, so this recipe uses store-bought egg noodles.

Do I have to use chicken broth?
Feel free to use beef broth or vegetable broth in the recipe. It will create a different taste, but experiment and see what you like.

How do I store this recipe?
Follow the same cooking process, but let the noodles cool completely. Then you can place them in an airtight container in the fridge for 2 days.

Can I use a different pasta?
Yes! This recipe is quite versatile, so feel free to use any pasta you like. It’s best to use pastas that are dried and unstuffed (i.e. ravioli). Some of the best substitutes are spaghetti, farfalle, and penne.

TIPS

Switch out the chicken broth for beef or vegetable broth for a different experience.
Brown the butter to take the flavor to the next level.
If you are unable to find extra-wide egg noodles, then you may have to adjust the cooking time. Always test how done your pasta is before turning off the stove.
You can use bouillon granules instead of a cube. Either works fine in this recipe.
Don’t strain the pasta in this recipe. The starch that comes off the pasta will make the buttery sauce thicker and smoother.
To add another level of flavoring, mix in some grated Parmesan cheese. It will add a lovely savory flavor.

Amish Buttered Egg Noodles

Author: Ana
Total Time: 50 minutes
Yield: 4 servings 1x

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Description

Egg noodles cooked in chicken broth and butter for a delightful side dish.

Ingredients

Units Scale

3 tbsp butter (salted or unsalted)
14 oz. chicken broth
0.5 chicken bouillon cube
6 oz. extra wide egg noodles (store-bought)
0.5 tsp parsley
Salt and pepper, to taste

Instructions

Melt two tablespoons of butter in a pot or deep pan.
Add in the stock and bouillon cube. Over medium heat, bring the mix to a boil.
Once boiling, add in the noodles and wait until it boils again. After the liquid starts to boil, turn off the heat and place a lid on the pot.
Leave the egg noodles alone and covered for 30 minutes. Stir the noodles occasionally while it’s resting.
Give the noodles a bite to check their doneness. If it needs a bit more cooking, cook them for a few more minutes.
Add a tablespoon of butter, parsley, and salt and pepper to taste. Stir the noodles, and serve!

Prep Time: 5 minutes
Cook Time: 45 minutes
Category: Lunch
Cuisine: American

Keywords: Amish Egg Noodles

Roasted Green Beans

May 5, 2022 · Leave a Comment

When it comes to green beans, people usually think of the classic green bean casserole. But, there are so many other delicious recipes you can make with green beans. Rather than only enjoying this veggie during the holidays, make this roasted garlic green bean recipe! It is the perfect side dish for any meal and any occasion.

Roasted garlic green beans are refreshing, flavorful, and a light side dish that won’t overwhelm the main dish. Roasting is one of the easiest ways to cook food. Just toss the green beans into the oven with some oil and garlic, and voila! Your green beans are ready to eat. When it is time to clean, all you have to wash is a baking sheet. How awesome is that?

Take a few steps and minutes to make these beautifully caramelized garlic green beans. You and the family will surely love this healthy dish.

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WHAT HEALTH BENEFITS DO GREEN BEANS HAVE?

Green beans have many health benefits. By roasting them with a few spices, all of the nutrients stay in the beans.

The best time to buy fresh green beans is from May to October, but you can always buy frozen green beans. Frozen green beans are picked at their peak ripeness and maintain their nutrients better than fresh beans.

The humble bean is low in calories, but contains many nutrients like Vitamin C and Vitamin K. Eating green beans can help with strengthening your immune system and bones.

WHAT HEALTH BENEFITS DOES GARLIC HAVE?

The roasted green beans are made even healthier with the addition of roasted garlic. Garlic is also low in calories, but has many health benefits. Eating garlic on a regular basis can improve blood pressure and cholesterol. It is a great ingredient that adds a lot of flavor into any dish it is added to, so do not feel shy about adding it to your meals!

INGREDIENTS

This recipe only requires four ingredients, most of which you probably have at home already.

Green Beans: trim and wash your green beans before roasting. Feel free to use frozen green beans, or pre-trimmed green beans.
Olive Oil: adds a nice flavor to the green beans when roasting.
Garlic: use fresh or minced garlic in this recipe. Do not substitute it with garlic powder.
Salt and Black Pepper: add as much salt and pepper as you would like. Salt is a flavor enhancer, and black pepper adds a nice kick.

SUBSTITUTIONS

Use frozen instead of fresh green beans. To use frozen green beans, thaw and drain them. Do not substitute with canned green beans.
Add in extra layers of flavor with lemon juice, lemon zest, or pine nuts.
Switch out the green beans with a different vegetable you like. Asparagus is a great alternative to green beans.
Add more garlic if you want. For a stronger garlic flavor, feel free to add in garlic powder. You can add in extra garlic powder, but do not replace the garlic with garlic powder.
You can use any type of oil that you have. This recipe uses olive oil, because it adds an additional flavor to the roasted green beans.

HOW TO MAKE HEALTHY ROASTED GARLIC GREEN BEANS

Making these roasted garlic green beans is super easy! It is the perfect side dish for a busy or lazy day. They seem fancy, but actually take little effort to make.

Start by preheating the oven to 400°F and lining a baking sheet. Then prepare the green beans. If you are using fresh green beans, trim and wash them. For frozen green beans, let them thaw and drain them of any liquid. It is best to have your green beans dry before adding the other ingredients. This will give you the best end result in your roasted green beans.

Pat the green beans dry and add them to the lined baking sheet. Mince the garlic and add it to the green beans. Drizzle some olive oil over the green beans. Sprinkle salt and fresh ground pepper on top of the green beans and give them a good toss. Make sure all the green beans are covered in oil and seasonings.

Bake them in the oven for 10 minutes, then rotate the baking sheet to ensure even cooking. Bake them for another 10 minutes, or until tender. It is best to roast them on the middle rack, so they do not get too hot too quickly.

Serve with your main dish and enjoy!

TIPS

Add in a bit of bacon for flavor and crunchy texture.
Use pre-trimmed green beans to save time and effort when making this recipe.
Make sure to rotate the baking sheet, or give the green beans a shake halfway during the baking. This will ensure even cooking and prevent burning.
Add more garlic, or a sprinkle of garlic powder for a stronger garlic flavor.
When using fresh green beans, it is best to buy ones that are in season (summer to fall). Also use them soon after buying them. Green beans lose their flavor quickly after being picked.
Bunch some of the green beans together and trim the ends at the same time. This will make the trimming process quicker.
Have all the ingredients be at room temperature before roasting them in the oven. Roasting it cold may cause uneven cooking, or longer cooking times as the roasting will have to first bring the food up to temperature.
Make sure the green beans are close to the same size, so everything cooks evenly and at the same time.

QUESTIONS ABOUT THE RECIPE

How do you trim green beans?
If you are buying fresh green beans, then you will have to trim them to make sure the dish doesn’t end up stringy. The easiest way to trip the green beans is to cut off both ends of the beans. Trimming a pound of green beans may take a while, but you can trim multiple green beans at once. Or, buy pre-trimmed green beans to skip this step.

Should I blanch the green beans?
No. There is no need for blanching the green beans in this recipe. It is meant to be an easy, quick recipe that can be made on even the busiest days.

Can I make this recipe spicy?
Absolutely! Add red pepper flakes to the green beans when roasting to add a bit of kick to the green beans.

What can I serve with these green beans?
This side dish is light, so it works well with heavy dishes like steak or roasted chicken. It also goes well with rich, creamy sauce-based dishes. It provides a refreshing break from the main course. If you have leftovers, you can also chop up the roasted green beans and add them to a salad or mix them with rice.

Can I use other vegetables in this recipe?
Not everyone likes green beans and that’s okay! Follow the same recipe, but switch the green beans for other hearty veggies like broccoli, asparagus, or carrots. It works best with hard vegetables like carrots, rather than soft vegetables like spinach.

Are green beans the same as string beans?
Yes! The term “string bean,” comes from the “strings” that hang off the beans. These are usually trimmed off and aren’t eaten. Most people say “green beans,” instead of “string beans,” but they are the same thing.

Can I use canned green beans?
It is best not to use canned green beans in this recipe. They won’t have the same texture or taste as fresh green beans. Since the green beans are the star of the show, it is best to use the best quality beans in the recipe.

What other seasonings can I add to this recipe?
This roasted garlic green bean recipe is quite simple, but there are many ways you can switch things up. Try adding in some onion powder, or fresh herbs for a classic Italian twist. Squeeze a bit of fresh lime juice after roasting for a kick of citrus.

Roasted Green Beans

Author: Ana
Total Time: 25
Yield: 4 servings 1x

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Description

A refreshing side dish made from roasting green beans and garlic. Each bite is packed with nutrients and flavor!

Ingredients

Units Scale

1 lb. green beans
1 tbsp olive oil
5 cloves of garlic
Salt and fresh ground black pepper to taste

Instructions

Preheat the oven to 400°F and line a baking sheet with foil. Grease the foil lightly with oil or nonstick cooking spray.
Trim and wash the green beans, then pat them dry. Mince the garlic finely.
Cover the green beans in the oil, garlic, salt and pepper. Give them a good toss to ensure they’re all covered in oil and seasonings.
Place the green beans on the lined baking sheet and roast them in the oven for 20 minutes, or when the green beans are soft.
Serve hot with your main dish and enjoy!

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Side Dishes
Cuisine: American

Keywords: green beans

Mexican Cornbread

May 5, 2022 · Leave a Comment

Cornbread is a staple side dish, but this Mexican cornbread recipe takes the humble bread to another level. By combining boxed cornbread mix with jalapeños and cheese, you get the perfect blend of spicy and sweet. The crumbly cornbread is filled with stretchy, melted cheese that you just can’t get enough of.

You can definitely make cornbread from scratch, but this recipe uses store bought boxed cornbread mix for easier cooking. It tastes just as good from the box, don’t worry. With a couple of tips and tricks, you can have the moistest Mexican cornbread for your next get together. Now let’s get into it!

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WHAT IS CORNBREAD?

Cornbread is a type of bread that is made from cornmeal. It is most popular in the Southern region of the USA, but the bread has connections to Indigenous cuisines.

There are many different ways of making cornbread depending on what area you’re in, but most generally taste like corn. It’s a mix of sweet from the corn, but has a hint of sourness from the buttermilk used in some recipes. You may find sweet cornbread that is made with sugar and eaten as a dessert. There are so many things you can do with this crumbly, yummy bread.

INGREDIENTS

Cornbread Mix: This recipe uses Jiffy Corn Muffin Mix, but feel free to use your favorite brand or make it from scratch.

Milk: Adds moisture to the cornbread. We recommend using whole milk in this recipe as it has more fat which will give the bread more flavor.

Unsalted Butter: Make sure to melt your butter before adding it into the mix. Don’t replace it with salted butter unless you want salty cornbread.

Egg: Acts as a binding agent for the ingredients. Egg yolks also provide a lot of moisture to the bread.

Shredded Cheese: The best cheeses to use are Medium Cheddar, Monterey Jack, or Colby. Shred your own cheese to get the best melt.

Jalapeños: Feel free to add more or less jalapeños to the recipe to fit your spice level.

HOW TO MAKE SPICY MEXICAN CORNBREAD

Thanks to the use of boxed cornbread mix, this recipe is easy peasy. Start off by preheating your oven to 375°F, then follow the instructions on the box to make the cornbread dough. All you have to do is mix the flour mix with milk, melted butter, and an egg.

Put on some gloves and dice the jalapeños into small cubes. Don’t touch your face while handling jalapeños and wash your hands right after. If you aren’t careful you could get all that spice in your eyes!

Shred your cheeses of choice - we used cheddar and Monterey Jack. Feel free to use any cheese you like, but try to choose ones with low-moisture and high meltability. You can buy pre-shredded cheese, but it will not melt as well. Many pre-shredded cheeses are caked in cornstarch and anti-caking agents that make them not melt well.

Combine the batter, chopped jalapeños, and shredded cheeses into the cornbread batter. Grease a baking pan and pour in the mixture. Bake it for 25 minutes at 375°F, or until a toothpick comes out clean when placed in the center of the cornbread. Let the bread cool for about 5 minutes, then serve warm! Add a bit of butter or extra cheese on top if you like.

Questions About the Recipe

Can I use any brand of cornbread mix?

Yes! This recipe uses Jiffy brand, but feel free to use your favorite cornbread mix brand no worries.

Can I use other cheeses?

Yes, but I recommend using low moisture cheeses with high meltability. Using something with lots of moisture like mozzarella will make your cornbread soggy.

What if I don’t want it spicy?

No worries, simply don’t add in the jalapeños. It will still be a delicious cheesy cornbread.

What can I serve with cornbread?

Cornbread can be a great snack, but it does taste better as a side. Enjoy it with chili, fried chicken, or BBQ!

TIPS

Shred your own cheese, pre-grated is covered in cornstarch so they do not melt as well.
Wear gloves while cutting the jalapeños, and make sure not to touch your face after cutting them. Unless you want to burn yourself!
Adding a bit of sour cream can help add creaminess and moisture to your cornbread if yours is coming out a bit dry. It will not change the flavor of the cornbread. It is more for adding moisture.
To get a sweet and spicy cornbread, add some honey or sugar into the mix. This will bring out the sweet corn flavors and balance out the savory, spicy notes of the jalapeños.
Serve cornbread warm with a bit of extra cheese, butter, or honey.

Mexican Cornbread

Author: Ana
Total Time: 35 minutes
Yield: 8 servings 1x

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Description

Spicy and cheesy cornbread that is easy to make. It is the perfect blend of sweet and savory, and tastes great as a side dish.

Ingredients

Units Scale

1 box Jiffy Corn Muffin mix (15 oz.)
2/3 c whole milk
1/2 c unsalted butter (melted)
1 large egg
1 cup shredded cheddar and Monterey jack cheese
2 jalapeños

Instructions

Preheat your oven to 375°F and grease a baking pan (8x8 used in this recipe).
Shred your cheese of choice. Put on a pair of gloves and carefully dice the jalapeños - make sure to remove the seeds.
Mix the Jiffy Corn Muffin mix with milk, melted butter, and the egg.
Add the shredded cheese and diced jalapeños to the batter and mix.
Put the batter into the greased baking pan and bake for 30 minutes. Place a toothpick in the middle of the cornbread to see if it’s fully cooked. If it comes out clean, then your cornbread is ready.
Remove the cornbread from the oven and let it rest for 5 minutes.
Eat it as is or as a side!

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Side Dishes
Cuisine: American

Keywords: mexican cornbread

Ice Cream Cookies

Apr 29, 2022 · Leave a Comment

When you hear “ice cream cookies,” you are probably thinking about ice cream cookie sandwiches. A scoop of ice cream squished between two yummy cookies. Although these are delicious, that’s not what this recipe is about. This ice cream cookie, inspired by Crazy for Crust, uses ice cream as an ingredient! Regular cookie dough is mixed with ice cream to make soft, flavorful, unique cookies.

The ice cream adds so much moisture to the cookies, that they are unbelievably soft! Depending on what flavor of ice cream you use, there is also a secret hint of flavor in the cookies that make them addictive to eat! The best way to make these delicious ice cream cookies is by lessening the amount of butter and eggs. Let’s get into the recipe!

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Rather than enjoying ice cream as a topping for fresh cookies, this recipe incorporates the ice cream into the cookies themselves. This makes them soft with a pop of flavor. Ice cream cookies taste great with vanilla ice cream, but you can experiment with fun flavors your family will love. Use strawberry ice cream, and see your family’s confused faces when they taste strawberry in the chocolate chip cookies! It will be delicious and funny!

Since ice cream has a lot of fat and dairy, it is important to cut down the amount of butter and egg used in the recipe. Ice cream cookies are an amazing twist on the classic chocolate chip cookie. It is well worth the try!

INGREDIENTS

Butter: it’s best to use unsalted butter. Make sure it’s melted before using.
Granulated Sugar: brings sweetness to the cookies.
Light Brown Sugar: adds a sweet caramel-like flavor to the cookies.
Ice Cream: this recipe uses vanilla ice cream, but feel free to use any flavor of ice cream.
Egg: acts as a binding agent in the cookies.
Vanilla Extract: try to use pure vanilla extract over imitation vanilla. Imitation tends to leave a chemical-like flavor.
Baking Soda: helps the cookies to rise.
Salt: balances the sweet flavors, and enhances the cookies’ flavors.
All-Purpose Flour: you can use a gluten-free version.
Chocolate Chips: use any type of chocolate chips you like.

SUBSTITUTIONS

For a familiar chocolate chip cookie flavor, it’s best to use vanilla ice cream. However, you can use any flavor you would like.
Instead of chocolate chips, use butterscotch chips, sprinkles, or M&Ms.
Use gluten-free All-purpose flour and gluten-free products for a gluten-free cookie.
Switch pure vanilla extract with imitation vanilla if that’s all you can find. Double the amount of vanilla extract if using imitation.
Use a plant-based ice cream if you are lactose intolerant. Make sure to use a full fat dairy-free ice cream.

HOW TO MAKE ICE CREAM COOKIES

Add the butter into a microwave safe bowl and melt it. Add the melted butter into the stand mixer’s bowl, and mix in all the sugar on low. It’s best to use a paddle attachment for mixing in this recipe. Once the butter and sugar are well combined, mix in the ice cream. Mixing will be easier if your ice cream is softened before adding it in.

When the mixture is smooth, mix in the egg and vanilla extract. Combine the ingredients with baking soda and salt. Slowly add in the flour and mix between intervals. It is important to add the flour in increments, so flour doesn’t splash around everywhere. When you finish mixing in the flour, add in the toppings you would like (i.e. chocolate chips or sprinkles).

Line a baking sheet with parchment paper and scoop the dough onto the sheet. Wrap them in cling film and refrigerate for at least 30 minutes. You can chill the dough for longer, but it’s best not to go over 2 hours in the fridge. If you leave them in the fridge for more than 2 hours, flatten the cookies a smidge before they go into the oven. This will help them to flatten easier.

While the dough chills, preheat the oven to 350°F and line 2 more baking sheets with parchment paper. Take the cookie dough out of the fridge and separate them onto the additional baking sheets, so each cookie has about 2” of space.

Bake the cookies for 10 minutes, or until the edges are light brown. Let them cool for about 5 minutes, then transfer them to a cooling rack. Once they have completely cooled, enjoy these fresh ice cream cookies with a nice glass of milk!

TIPS

For an extra level of flavor, brown the butter before adding it into the stand mixer.
Soften the ice cream a bit for an easier time mixing. This is optional, though!
It’s best to use full-fat ice cream, as it’s the fat that adds all that moisture and flavor to the cookie.
Make sure to chill the dough. It will help the flavors combine better, and will give you a better end texture. It takes a bit more time, but it’s not a step that you want to skip.
Be careful not to overmix the dough. Adding too much air into the cookies will make them collapse and lose their shape while baking.
Don’t use a cold egg in this recipe. Leave the egg out at room temperature for a bit to make it blend better with the other ingredients.
Keep your eye on the cookies, because the baking time may vary depending on the model of your oven. When the edges of the cookies are becoming golden brown, they are ready to take out of the oven.
There’s no need to grease the parchment paper. This may make the cookies feel a bit oily, so just stick with regular parchment paper or a clean silicone baking mat.

QUESTIONS ABOUT THE RECIPE

How can I store these cookies?
They probably won’t last too long, but you can keep them in an airtight container for 3 days at room temperature. Or, freeze them in an airtight container for a month. They will stay nice and soft the whole time!

Can I use a hand mixer instead of a stand mixer?
If your hand mixer has a beater attachment it could work. The dough needs something with enough power to mix it well. A regular whisk, or whisk attachment will not be able to mix the dough as well as a stand mixer.

Why do I have to chill the dough?
Chilling the dough helps with many aspects in the end result of the cookie. The most important is that it helps give time to the flavors in the cookie to blend together and pop more when baked. It also helps solidify a lot of the butter in the cookie, so it holds its shape better when baking.

Can this recipe be made vegan-friendly?
The texture may end up different, but there are a few ways to make these cookies vegan. Switch out the dairy products with a plant-based alternative. For the egg, mix ground flaxseed with water. This will give a similar binding effect as eggs. Depending on which plant-based alternative is used, the flavor may differ as well. For instance, using coconut milk ice cream will give off a slight coconut taste to the cookies. So, you may want to use a subtler plant-based product like soy.

Ice Cream Cookies

Author: Ana
Total Time: 55 minutes
Yield: 24 cookies 1x

Print Recipe

Description

Soft and fluffy cookies made with a special ingredient - ice cream! Try this unique spin on the classic chocolate chip cookie, and never go back to basic cookies again.

Ingredients

Units Scale

1/2 c unsalted butter melted
1/4 c granulated sugar
1/3 c light brown sugar
1/2 c softened vanilla ice cream
1 egg
1 tsp pure vanilla extract
1/2 tsp baking soda
1/4 tsp salt
2 c all-purpose flour (gluten-free can be used)
2 c chocolate chips

Instructions

In a microwave safe bowl, melt the butter. Add it into the bowl of a stand mixer with the paddle attachment. Pour in the sugar and mix on low speed. Mix in the softened ice cream.
Mix in the egg and vanilla extract, then the baking soda and salt. Combine well.
Add in the flour in increments, mixing each time. This will prevent the flour from going everywhere. Combine the dough with the chocolate chips.
Use a cookie scooper to scoop the dough onto a lined baking sheet, and chill them for 30 minutes.
Preheat the oven to 350°F, and line 2 baking sheets with parchment paper. Separate the chilled dough onto the additional baking sheets, so that each ball of dough has 2” of space.
Bake the cookies in the oven for 10 minutes, or until the edges start to brown.
Leave them to cool on the baking sheet for a few minutes, then let them cool completely on a wire rack.
Serve with a nice cup of coffee or milk. Or, add an extra scoop of ice cream!

Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 10 minutes
Category: Desserts
Cuisine: American

Keywords: ice cream cookies

Ice Cream Cupcakes

Apr 29, 2022 · Leave a Comment

We have all heard of cupcakes with frosting inside, but what about cupcakes filled with ice cream? This simple ice cream filled cupcake recipe is inspired by Crazy for Crust’s original recipe, but with some changes. They are the perfect desserts for any social gathering and party. Each guest can enjoy their own cupcake filled with cold ice cream, so no one has to choose between enjoying a cupcake and ice cream! Two desserts in one bite! How great is that?

Better yet, they are surprisingly easy to make and incredibly versatile. By using boxed cupcake mix, simply make a batch of cupcakes and fill them with whichever ice cream flavor you like. This recipe uses chocolate cupcakes with vanilla ice cream, but you can use any flavor of cupcake or ice cream you prefer. There are endless flavor combinations and possibilities when making these yummy ice cream cupcakes. Give them a go! You will not regret it.

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WHAT IS AN ICE CREAM CUPCAKE?

It is a cupcake filled with ice cream! Scoop out some of the cupcake’s center and stuff it with a bit of ice cream. Making these ice cream cupcakes is sort of like a “choose your own adventure,” recipe. It can work with any combination you like.

It is a great dessert, because in one serving you get two desserts. There is no need to worry about slicing the cake into equal pieces, so no guests start fighting about who has the bigger piece.

INGREDIENTS

Boxed Cupcake Mix: to make this recipe simple, use boxed cupcake mix. You can even buy already made cupcakes to save time.

Ice Cream: this recipe uses vanilla ice cream, but feel free to use your favorite ice cream flavor.

Frosting: a cupcake isn’t complete without a bit of frosting! This recipe uses store bought frosting, but homemade works perfectly as well.

SUBSTITUTIONS

Use boxed mix for the easiest cupcakes, or even store bought. You can make your own cupcakes from scratch if you like.
Make vegan cupcakes and use dairy-free ice cream to make this recipe vegan-friendly.
Instead of frosting, you can also use whipped cream.
Use any ice cream flavor you would like, but it is best to use full-fat ice cream. Do not replace it with frozen yogurt or gelato.

HOW TO MAKE THE BEST ICE CREAM CUPCAKES

The easiest way to make ice cream cupcakes is to use boxed cupcake mix. Simply follow the box’s instructions and make 24 chocolate cupcakes (or whichever flavor you like). When you have finished baking the cupcakes, let them cool completely.

While they are cooling, line 2 baking sheets with parchment paper and take out your ice cream. Softened ice cream is much easier to work with in this recipe. Move the cooled cupcakes on the baking sheets, and cut out the center of the cupcake. Don’t cut all the way down, but try to cut deep into the cupcake. Repeat this step for all the cupcakes before adding in the ice cream.

Carefully scoop the ice cream into the cupcake’s holes, and top it with some of the cupcake you cut out. Not all of the removed cake will fit back into the cupcake, so cover it as much as you can. The leftover cupcake pieces can be eaten as a reward for all of your hard work!

You have to move quickly in this step, so that the ice cream doesn’t melt before going into the cupcakes. The best way to do this step is to work in batches. Fill a couple of cupcakes, then place them in the freezer. Repeat this step until you have filled all the cupcakes.

Cover the cupcakes with cling film and leave them in the freezer for 4 hours or more. When you are ready to eat them, take them out of the freezer to thaw for a couple of minutes. Frost the cupcakes, and serve! Add whatever toppings you may like as well. Sprinkles, chocolate syrup, caramel syrup, etc. These cupcakes are a blank canvas for you to experiment with.

TIPS

Add the frosting after freezing the cupcakes. Frosting doesn’t freeze well and may ruin your yummy ice cream cupcakes!
When you cover the ice cream hole with the cupcake you cut out, all of it won’t fit back in. Cover it as much as you can, but there is no need to try and force more cake back into the cupcake.
Make sure your cupcakes have fully cooled before adding in the ice cream. If they are still warm, the ice cream will melt.
Don’t be shy with the flavors of the ingredients. You can turn this recipe into anything you like!
Have all of your stations prepared before starting to fill the cupcakes. Ice cream melts quickly, so you want to be able to fill the cupcakes up and get them into the freezer fast.
Mix your ice cream with sprinkles to add a bit of extra color and fun. To do this, simply mix the softened ice cream with the sprinkles in a bowl. The rest of the steps are the same.

QUESTIONS ABOUT THE RECIPE

What are some ice cream cupcake combinations I can make?
The possibilities are truly endless here! Some classic flavors are: vanilla cupcakes with strawberry ice cream, chocolate cupcakes with chocolate ice cream, or red velvet cupcakes with cheesecake ice cream! But make it your own and try some funky combinations! Maybe vanilla cupcakes with Rocky Road ice cream? Or lemon cupcakes with cookies & cream ice cream? Experiment with flavors and see what you enjoy.

How long do I have to defrost the cupcakes before eating them?
Since you have to frost the cupcakes after freezing them, defrosting doesn’t take too long. Give it a couple of minutes, and they will be ready to eat.

What are some other additions for this recipe?
Add some crushed nuts, chocolate shavings, or sprinkles on top of the cupcake’s frosting. It adds a nice topping that your guests will love. Feel free to replace the frosting with whipped cream.

Can I make these cupcakes from scratch?
Yes! This recipe uses boxed cupcake mix to make them quick and easy to make. However, you can definitely make them from scratch if you would like.

Are these cupcakes vegan-friendly?
This recipe is not vegan, but you can make it vegan. Make vegan cupcakes and fill them with plant-based ice cream. They will taste just as good! All the other steps will stay the same in the recipe.

How much ice cream should I put in the cupcakes?
About a tablespoon of ice cream in each cupcake should be good. You can add more ice cream depending on how big your cupcakes are, or based on how much you love ice cream!

Do I have to eat these cupcakes the same day?
These cupcakes will taste best soon after making them. However, you can store them in an airtight container in the freezer for about 3 weeks. They may need a little more time to defrost if you leave them in there for that long though!

Ice Cream Cupcakes

Author: Ana
Total Time: 47 minutes
Yield: 24 cupcakes 1x

Print Recipe

Description

Classic cupcakes filled with ice cream that make them the perfect all-in-one dessert for any party.

Ingredients

Scale

1 box of chocolate cupcake mix
2 tubs of vanilla ice cream (1 pint each)
Frosting to taste
Any additional toppings you would like

Instructions

Choose your favorite brand of chocolate cupcake mix (or a different flavor). Follow the instructions on the box to make the cupcakes. Let them cool completely before filling them. Feel free to buy cupcakes or make your own cupcakes from scratch.
When the cupcakes have cooled, prep the baking sheets with parchment paper and leave them in the freezer. Leave the ice cream outside to soften while removing the cores of the cupcakes.
Cut out the center of all the chocolate cupcakes. Don’t cut down so deep that you pierce the bottom of the cupcake. You still want the cupcake to stay intact. It should fit at least 1 tablespoon of ice cream.
Working in batches, fill the hole with the softened ice cream and cover the ice cream with the cupcake that you removed. Don’t put all of the cupcake back in as it won’t fit, but it makes for a great snack while baking.
Fill about 4 cupcakes at a time then leave them in the freezer, so the ice cream doesn’t melt.
Repeat until all the cupcakes have been filled. Cover them in cling film and leave them in the freezer until you’re ready to eat them. It’s best not to frost them until the cupcakes are ready to serve.
Remove them from the freezer then frost them as much as you like. It will take about 2 minutes for the cupcakes to defrost, then they are ready to eat!

Prep Time: 30 minutes
Defrost Time: 2 minutes
Cook Time: 15 minutes
Category: Desserts
Cuisine: American

Keywords: ice cream cupcakes

Taco Bell Cinnamon Twists

Apr 29, 2022 · Leave a Comment

Duritos covered in cinnamon and sugar that taste just like Taco Bell’s cinnamon twists!

Taco Bell’s cinnamon twists are well-loved and for good reason. They are crunchy, fluffy, and beautifully seasoned. The only issue is that you have to drive all the way there to eat them! And if you are getting the food to go, the twists won’t be as good as when they were made fresh.

Luckily, these cinnamon twists are easy to make at home, so you never have to worry about getting soggy cinnamon twists again. This Taco Bell copycat recipe uses an ingredient called duros or duritos. Duros are a Mexican pasta made from wheat flour and cornstarch that puff up when fried. You can easily find these online or at a local Mexican grocery store!

Start skipping the drive-through and make your own yummy Taco Bell inspired cinnamon twists at home.

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INGREDIENTS

Granulated Sugar: It is best to use granulated sugar as opposed to brown sugar because it’s a much finer grain. Granulated sugar will stick to the fried duros much easier than brown sugar.

Ground Cinnamon: This is what adds the warm flavor to the twists. Feel free to mix in ground nutmeg to bump up the warm notes.

Duros: A Mexican pasta that is made from a specific type of wheat and cornstarch. Do not use regular pasta instead of duros. Unfortunately, you cannot substitute this ingredient.

Vegetable Oil: Any neutral-flavored oil works with this recipe. It will be used to fry the duros, so it is best to use an oil with a high smoke point.

HOW TO MAKE COPYCAT TACO BELL CINNAMON TWISTS

Making these cinnamon twists is easy, but since you will be frying the duros, please be careful!

Pour enough oil into a deep fryer or dutch oven to fully submerge the duritos pasta (around 2 inches up the pot). Heat up the oil until it reaches 350°F. We recommend using an oil thermometer in the oil to keep track of the oil’s temperature while cooking.

While the oil heats up, mix the sugar and cinnamon together in a small mixing bowl. Get your cooling station ready as well. Place some paper towels on a plate, or bring out your favorite cooling rack.

Let’s start frying! Carefully add the duros to the oil and fry them in batches for about a minute. You will know they are done when they puff up and start floating to the top of the oil. Use a spider strainer to move the pasta around, so they don’t stick together.

Once the duritos are nice and puffy, remove them from the oil and place them on a paper towel-lined plate or cooling rack.

There are two ways to make sure the fried duros are fully covered in the cinnamon sugar mix. The first is to simply use your hands to heavily sprinkle the mix onto the pasta and toss them. The second is to add the cinnamon sugar into a bag while the fried pasta is cooling. Quickly add in the pasta while it is still hot and shake that bag up! Both methods work, just make sure you are coating all sides of the fried duritos.

Now they are ready to eat - happy snacking!

QUESTIONS ABOUT THE RECIPE

Can I add in other spices?
Yes! Feel free to add any other spice to the mix. It’s best to use ones with warm notes like nutmeg.

What are duros?
Duros, or duritos or a type of Mexican pasta. They are made from wheat and cornstarch. This unique mix makes them puff up when cooked. These are the same noodles that Taco Bell uses for their cinnamon twists!

Can I use any type of pasta for this recipe?
Sadly, no. Normal pasta is not made with the same ingredients as duros, so they do not puff. If you use regular pasta, you will have crunchy fried pasta instead of the puffy twists.

Is this recipe air fryer friendly?
Air fryers are awesome, but they are not good for this recipe. The pasta will puff up, but because there is not much oil the cinnamon sugar does not stick.

What else can I use duros for?
Fry them up and turn them into snacks! Make a more traditional Mexican snack and toss the fried duritos in chili powder. It’s a great spicy treat that will balance well with the sweet cinnamon twists.

TIPS

Cover the duritos with the cinnamon sugar mix as soon as possible after frying them. This will help the sugar stick easier to the duros.
Don’t fry all the duros at once. Overcrowding the pan will prevent even cooking, and you will not get the lovely puffy twists.
Keep an eye on the duritos when they are frying. They cook super fast, so the cooking time may vary.
An easy way to coat the duros is by shaking them with the spices in a paper or Ziploc bag. Duritos are strong, so they won’t break easily.

Taco Bell Cinnamon Twists

Author: Ana
Total Time: 6 minutes

Print Recipe

Description

Duros fried until puffy and covered with cinnamon and sugar. They taste just like the Taco Bell Cinnamon Twists, but without having to drive all the way there!

Ingredients

Units Scale

1/4 c granulated sugar
1 tsp ground cinnamon
4 oz duros, or duritos pasta
Vegetable oil

Instructions

Pour enough oil into a deep fryer to submerge the duritos (more than 2 inches). Heat it to 350°F.
Mix the sugar and cinnamon in a small bowl.
Carefully fry the duritos in batches for about a minute, or until puffed and floating to the top.
Use a spider strainer to move the duros around to prevent sticking.
Use the spider strainer to remove the duros and place them on the paper towel covered plate or cooling rack.
Toss the fried duros with the cinnamon sugar mix while they are still very hot. Make sure all the durito is covered with cinnamon sugar.
Snack away!

Prep Time: 5 minutes
Cook Time: 1 minute
Category: Desserts
Cuisine: American

Keywords: taco bell cinnamon twists

Waffle Cookies

Apr 29, 2022 · Leave a Comment

A twist on the classic cookie that makes them the perfect balance of crunchy and soft.

Vanilla cookies are delicious, but what if you want to switch them up a bit? Then you have to try this delicious waffle cookie recipe. Not only is it the perfect level of sweet, but it is versatile enough to make in multiple ways.

Rather than baking your vanilla cookie dough the traditional way, cook it in a waffle maker! This gives them a crispy outer layer while keeping them chewy inside. They are delicious as is, but you can dip them in chocolate, cover them in sprinkles, or simply add some powdered sugar. The possibilities are endless.

Enough rambling, let’s dive into waffle cookies!

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WHAT ARE WAFFLE COOKIES?

This recipe is similar to the Belgian style of waffle cookies. Vanilla cookie dough is cooked in a waffle maker as opposed to the traditional baking method. They aren’t the same thing as Stroopwafles, which are a much thinner waffle cookie from the Netherlands.

INGREDIENTS

Baking Powder: Gives the cookies a soft texture

Salt: Adding a bit of salt helps balance out the sweetness of the cookie, and brings out the cookie’s flavors.

Flour: It is best to use All-Purpose flour, but you can also use gluten-free All-Purpose.

Unsalted Butter: Use softened butter when making the dough recipe.

Sugar: Different types of sugar will provide different flavors. It is best to use granulated sugar, but you can use brown sugar for a more caramel-like taste.

Egg: Act as a binding agent in the dough recipe.

Vanilla Extract: It is best to use pure vanilla extract as opposed to imitation vanilla. Imitation tends to give off a slight chemical after taste.

HOW TO MAKE THESE SCRUMPTIOUS WAFFLE COOKIES

Start off by preheating your waffle maker. Spray a little oil onto it and preheat it at medium-high heat (350°F). Prep a baking tray by lining it with parchment paper - this will be used later to cool down the cookies.

While the waffle maker preheats, get a mixing bowl and start mixing the dry ingredients together. In a separate bowl, use an electric whisk to mix the sugar and butter until it’s creamed (fluffy).

Add in the eggs and vanilla extract, and mix until there are no streaks from the eggs. Slowly add in the dry ingredients and combine. The dough should be thick and a little sticky.

There are two ways to cook these cookies in the waffle maker. The first is to cook them one at a time by placing a tablespoon of dough in the middle of the waffle maker. This will take a bit longer, but may be a good way to make the recipe if it’s your first time. If you have more experience, then place one tablespoon of dough on each quarter of the waffle iron. That way you can make four cookies at once!

Once you have added the dough to the waffle maker, close the lid and let them cook for about four minutes. Depending on your waffle maker it could take more or less time, but you want them to be a golden color.

Take them off the waffle iron with a fork or spoon (not your hands) and put them on the lined baking sheet to cool.

If you want to add any toppings or chocolate, wait until the cookies have fully cooled. You don’t want the toppings to melt on top and make the waffle cookies soggy.

Questions on the Recipe

What waffle maker should I use?
There is no need for any fancy gear in this recipe. Any normal waffle maker will do just fine.

Can I use more than a tablespoon of dough?
We don’t recommend using more than a tablespoon, because it could cause uneven cooking. To get the best texture, less is more.

How do I store waffle cookies?
Place them in an airtight container and leave them at room temperature. They will last for two days, so enjoy them quickly.

How can I switch up the recipe?
Waffle cookies are delicious as is, but adding some toppings can make them more fun. Once they are cooled, dip them in melted chocolate to make a chocolate waffle cookie. If you want something mixed into the dough itself, add sprinkles into the dough before putting it into the waffle maker. You can get some yummy birthday-themed waffle cookies!

TIPS

Spray your waffle maker with cooking spray before adding in the dough. This will make removing the cookies and cleaning up much easier.
Don’t use your hands when removing the cookies as they will be hot. Use a spoon or fork to remove the cookie.
Make sure to store the cookies in an airtight container, so they keep their softness.

Waffle Cookies

Author: Ana
Total Time: 40 minutes
Yield: 26 cookies 1x

Print Recipe

Description

Sweet waffle cookies that are crunchy on the outside and perfectly soft on the inside.

Ingredients

Units Scale

1 tsp baking powder
1/2 tsp salt
1 1/2 c all-purpose flour (or gluten-free)
1/2 c unsalted butter
1 c granulated sugar (or brown sugar)
2 large eggs
1 tsp pure vanilla extract

Instructions

Preheat waffle maker on medium-high heat (350°F). Get a baking sheet and line it with parchment paper.
Combine the dry ingredients in a mixing bowl.
Mix the butter and sugar with an electric mixer until it gets a soft, fluffy texture. Beat in the eggs and vanilla extract.
Mix in the dry ingredients bit by bit until the dough is thick. If you want to mix in any ingredients, do it at this step.
Spray your waffle maker with cooking spray and add a tablespoon of dough to the waffle maker. Close the lid and let it cook for 4 minutes.
Remove them with a fork or spoon and place them on the lined baking sheet. Leave them to cool, then add any toppings you would like.
Serve and eat!

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Desserts
Cuisine: American

Keywords: waffle cookies

How to Make Homemade Miracle Whip

Apr 25, 2022 · Leave a Comment

There are usually two sides of the fence for this creamy condiment. Is it mayonnaise or a dressing?

Although it seems to be mayonnaise, the Food and Drug Administration has named it a "dressing." Miracle Whip was created in 1933 as a sweeter, more delicious alternative to mayonnaise, but it has a few extra ingredients that the FDA states should not be in mayonnaise.

Miracle Whip, which debuted during the Century of Progress World's Fair in Chicago in 1933, quickly became a hit as a condiment for fruits, vegetables, and salads. How do you make it at home? We'll cover this and more.

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What Exactly is the Distinction Between Miracle Whip and Mayonnaise?

Mayonnaise and Miracle Whip Dressing are similar, but hold some notable differences. Both are made with eggs, oil, fresh lemon juice, and vinegar.

Sugar, dry mustard, garlic powder, and paprika are all ingredients in a homemade Miracle Whip. Mayonnaise is also frequently flavored with dijon mustard. Aside from that, it's essentially a matter of personal taste.

The original Miracle Whip was created from:

Vinegar
Modified corn starch
Eggs
Salt
Natural flavor
Water
Soybean oil
Mustard flour
Potassium sorbate
High-fructose corn syrup
Dried garlic

It's made with less oil than standard mayonnaise and hence contains around half the calories. Because of the additional corn syrup, it's also sweeter than mayonnaise.

If you like Kraft's creamy white mother sauce version, you should try this copycat. You build a basic emulsion using egg yolk and oil, much like you do with homemade mayonnaise. When you combine the additional components, you'll have a homemade Miracle Whip kitchen duplicate that's far fresher than any bottle on retail shelves.

Key Ingredients

White wine vinegar
Oil
Egg
Fresh lemon
Dry mustard, paprika, salt, and sugar

Tips for Making the Ideal Miracle Whip

Use a food processor or a blender.
Use a pasteurized egg.
Mix all the ingredients together (except the oil).
Pour oil in slowly with the blender running.
Taste Miracle Whip and a bit more salt if desired.

FAQ Recipe Questions

Can I use Miracle Whip instead of mayonnaise in a recipe?

Yes, Miracle Whip may be used in place of mayonnaise. It's commonly done by people all the time. Anyone who dislikes the taste of Miracle Whip may notice a difference in the flavor of the foods. But they most likely won't know if you don't tell them!

Miracle Whip makes a great alternative if you're ever making something that requires mayo. Simply replace the mayonnaise with an equal quantity of Miracle Whip.

How long can homemade Miracle Whip be kept?

When stored covered in the refrigerator, homemade Miracle Whip can last up to two weeks.

Recipe for Homemade Miracle Whip

Make this tasty condiment at home for you and your family. The key to making a homemade Miracle Whip dressing is by emulsifying egg and oil with an acid to produce a creamy, thick, and silky texture. Some recipes ask for lemon juice, while others call for vinegar; the two may be used interchangeably. They're both acidic enough to work the magic, so use whatever you have on hand.

NOTES

This recipe includes a raw egg. However, you may use a pasteurized egg if you are worried about consuming a raw egg. Also, this recipe yields about 1 cup. Double if you're serving a large crowd.

Conclusion

If you've been a Miracle Whip fan for a long time, odds are you're not going to change now. Even if you're not a huge lover of Miracle Whip, there are certain recipes that require just this condiment, so you could find yourself in need of an item you don't ordinarily have on hand.

In either case, you now know how to make homemade Miracle Whip when in a pinch!

Homemade Miracle Whip

Author: Ana
Total Time: 10 minutes
Yield: 1 cup 1x

Print Recipe

Description

Creamy homemade Miracle Whip

Ingredients

Units Scale

1 egg
5 teaspoons white wine vinegar
1/4 teaspoon lemon juice
1/4 teaspoon dry mustard
1 Tablespoon sugar
1/4 teaspoon paprika
1/4 teaspoon salt
1 cup canola oil

Instructions

Place the egg yolks in the bowl of a standing mixer and attach the paddle. Beat for 1 or 2 minutes until they are thick and sticky.
Add the vinegar, salt, and mustard. Beat for 30 seconds more.
Begin adding the oil a tablespoon or two at a time while the mixer is running. Continue to beat the mixture for 10 seconds after each addition of each component, making sure the egg yolks incorporate the oil.
After adding in 1/3 to 1/2 cup of oil, the mayonnaise will thicken to the consistency of heavy cream and will no longer separate or curdle.
In a thin, steady stream, add the remaining oil — it helps to place the rim of the measuring cup on the side of the mixing bowl. If the mayonnaise gets too thick and stiff, add a few drops of vinegar or lemon juice to thin it down before adding the oil.
Season to taste, if necessary.
If not using immediately, scrape it into a clean, dry container with a tight lid and refrigerate. It will keep for 5 to 7 days.

Notes

This recipe includes a raw egg. However, you may use a pasteurized egg if you are worried about consuming a raw egg. Also, this recipe yields about 1 cup. Double if you're serving a large crowd.

Prep Time: 10 minutes
Category: Sauces
Cuisine: American

Keywords: homemade miracle whip

Halloween Cookies

Apr 25, 2022 · Leave a Comment

Halloween is a classic holiday that almost everybody loves. You get to dress as silly characters and enjoy tons of sweet treats! What’s there not to enjoy? But what if you aren’t a big fan of candy, or trick-or-treating? No worries. Make these Halloween themed cookies instead, and become the most popular house for Halloween in your neighborhood.

With some fun decorations, these cookies are made extra spooky. These Halloween cookies are pudding cookies, so they are extra chewy and soft. You and your guests won’t get enough of these spooky Halloween cookies! Even if it isn’t Halloween, you can use this recipe and switch out the toppings to match it to whatever holiday you are celebrating! It’s a great cookie recipe that you can use at any time.

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Most cookies are made from flour, eggs, butter, and sugar. But pudding cookies add an extra ingredient - instant pudding mix! This may sound strange, but you are adding the powdered mix itself, not actual pudding. This makes the cookies more moist, softer, and chewier.

Adding pudding mix makes it much easier to switch up the flavors of the cookies as well. For a simple cookie base, vanilla pudding mix is a great choice. Feel free to use chocolate, lemon, or even strawberry flavored puddings!

INGREDIENTS

Butter: Use unsalted instead of salted butter.

Brown Sugar: Adds a nice caramel flavor to the cookies, because of its molasses content.

Vanilla Extract: It’s best to use pure vanilla extract for the richest vanilla flavor. Use what you have though!

Egg: Acts as a binding agent for the ingredients.

Instant Vanilla Pudding Mix: Makes the cookies soft and chewy. Add in the dry mix. You don’t have to make any pudding for this recipe.

Baking Soda: Helps the cookies rise.

Salt: Balances the sweet flavors.

All-Purpose Flour: Feel free to use a gluten-free all-purpose flour.

Sprinkles: Try to use Halloween themed sprinkles. That means sprinkles that are the following colors: green, purple, orange, or black.

M&Ms: Use any flavor you like! Try to use the same colors as your sprinkles.

Candy Eyes: Optional addition, but will make your cookies much spookier!

HOW TO MAKE SPOOKY COOKIES

Use a hand mixer or stand mixer to mix the butter and brown sugar together. You want to mix them until the butter looks fluffy. Then, combine the creamed butter with the egg and vanilla extract. Toss in your pudding mix of choice, baking soda, and a pinch of salt. Once combined, add in the flour bit by bit. If you add all the flour in at once, you may get flour everywhere! Mix in your sprinkles and M&Ms, and your dough is prepared!

Use an ice cream scoop to scoop balls of dough onto a lined baking sheet. Chill the scooped dough in the fridge for an hour. This will help them hold their shape while in the oven.

While the cookies are chilling, preheat your oven to 350°F and line another baking sheet with parchment paper. Split the chilled dough between the two lined baking sheets, so each cookie has some space around it. The cookies will spread while in the oven, so they need space to do that.

Bake the cookies in the oven for about 11 minutes. Take them out of the oven and add some candy eyes on top. Let them cool for a few minutes, then place the cookies onto a rack. Once they have cooled completely, enjoy them with a glass of milk!

QUESTIONS ABOUT THE RECIPE

Can I use a flavor other than vanilla?

Yes! Vanilla pudding mix gives a great simple flavor that can be built off of with the M&M’s. But, feel free to use any flavor you like. Make your cookies extra chocolate-y with a chocolate pudding mix.

How do I store the cookies?

After letting the cookies cool completely, put them in an airtight container in the fridge. They will be good to eat for 4 days. Feel free to freeze them to make them last a month.

Can I freeze the dough?

If you want to get ahead in making these Halloween cookies, freezing the dough is simple. Wrap the dough in cling film and freeze the dough for up to a month. When you’re ready to bake them, add in an extra 2 minutes to the baking time.

TIPS

Take the time to chill the dough in the fridge. It helps the cookies hold their shapes, and will give you a more flavorful cookie.
Don’t use sugar-free pudding mix. Instant pudding mix is what will work best in this recipe.
Switch up the toppings however you like to fit different holidays, or to make them less spooky (not everyone wants to eat candy eyes!).
The best way to measure flour is to use a spoon. Use a spoon to add flour into the measuring cup instead of scooping it out of the bag. This will give you the most accurate amount of flour.

Halloween Cookies

Author: Ana
Total Time: 1 hour 21 minutes
Yield: 24 cookies 1x

Print Recipe

Description

Soft and chewy cookies that are covered in spooky toppings. The perfect treat for Halloween! 

Ingredients

Units Scale

1/2 c unsalted butter softened
3/4 c brown sugar (or white sugar)
1 tsp pure vanilla extract
1 egg
1 box Instant Vanilla Pudding Mix (3.4 oz.)
1/2 tsp baking soda
1/4 tsp salt
1 1/4 c All-purpose flour (gluten-free also works)
1/4 c sprinkles
3/4 c M&Ms
Candy eyes (as many as you like!)

Instructions

Use a stand or hand mixer to mix the butter and sugar together until the butter looks fluffy. Add in the egg and vanilla extract, and combine. Mix in the instant pudding mix, baking soda, and salt until evenly distributed.
Add in the flour bit by bit, mixing after each addition. Mix in the sprinkles, M&Ms, or toppings of your choice.
Use an ice cream scoop to scoop the dough onto a lined baking sheet. Cover them with cling film and place them in the fridge for an hour.
While the dough chills preheat your oven to 350°F, and line another baking sheet. Take the dough out of the fridge and move half the cookies onto the 2nd baking sheet. Make sure there is enough space between each cookie while baking.
Bake the cookies for 11 minutes, or until the edges are golden brown. Take them out of the oven and place some candy eyes on top of the fresh cookies.
Let them cool for a few minutes, then move them to a wire rack to cool. Enjoy them fresh, or store them in the fridge to eat later!

Prep Time: 1 hour 10 minutes
Cook Time: 11 minutes
Category: Desserts
Cuisine: American

Keywords: halloween cookies

Coconut Cream Pie

Apr 21, 2022 · Leave a Comment

A decadent and rich Coconut Cream Pie that doesn’t need any baking! It’s the perfect sweet dessert for the novice baker. 

A pie that doesn’t need to be baked? It sounds too good to be true, but it’s real! By combining coconut pudding, whipped cream, and an Oreo crust, you get a delicious pie with half the work. 

Even though there is no baking involved, the pie is still extraordinary! The cookie crust is crunchy, the pudding filling is creamy, and the whipped cream just makes it better. 

With an extra helping of shredded coconut, this easy Coconut Cream Pie recipe is taken to another level. Each bite is filled with coconut-y goodness, and will surely convert any coconut hater. 

Rather than going through a million steps, follow this easy Coconut Cream Pie recipe and enjoy it to your heart’s content!

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WHY YOU’LL LOVE THIS RECIPE

It’s creamy and rich
Not overly sweet
Full of coconut goodness 
Easy and quick to make
Kid-friendly recipe (and beginner baker friendly)
No baking necessary

INGREDIENTS NEEDED TO MAKE A NO-BAKE COCONUT CREAM PIE

Oreo Crust
Making an Oreo crust is super easy. I have outlined how to make the Oreo cookie crust below in the “How to make Coconut Cream Pie” section. 
You can use any Oreo flavor you like to make the crust, but I recommend Golden Oreos the most. Their vanilla taste pairs well with coconut, and does not overpower any of the pie’s other flavors. If you find another Oreo flavor that tastes great in this pie, please let me know in the comments which you liked the best!

Coconut Pudding Mix
To make the easiest coconut cream pie, I use Instant Coconut Pudding Mix. It ensures a solid filling that won’t get all watery and destroy the crust. Coconut Pudding is usually easy to find, but on the off chance you are unable to find it, buy vanilla pudding instead. Add in a teaspoon of coconut extract to the pudding mix and voila! You have a coconut pudding alternative. 
For the creamiest coconut cream pie filling, make the instant pudding mix with milk instead of water.

Whipped Cream
Add a dollop of store-bought or homemade whipped cream.

Toasted Coconut
Get an additional boost of texture and coconut-y goodness with toasted coconut. You can buy it in store or make it yourself. To make it at home, simply add shredded coconut to a frying pan on medium-low heat. Keep stirring until the shredded coconut browns. Cool it before adding it to the coconut cream pie. 

HOW TO MAKE COCONUT CREAM PIE

Make the Oreo Crust. Crush the Oreo cookies (cream and all) in a food processor until you get 2 cups worth of crumbs. Leaving the cream in when breaking down the Oreos will provide a moister crust.

Mix the 2 cups of Oreo crumbs with 4 tablespoons of melted unsalted butter. Press the Oreo butter mixture into the baking pan, and press until it’s firm. Leave it in the fridge for about 30 minutes before pouring in the coconut pudding mix.

Make the pudding mix. Follow the instant pudding mix’s instructions, but use milk instead of water. Leave it to set for a few minutes.

Mix in some coconut. Combine the soft-set pudding with the untoasted shredded coconut. Mix until the coconut is distributed evenly, and try to make sure there are no big chunks of coconut. This recipe uses sweetened shredded coconut, but you can use unsweetened as well.

Pour and chill. Get the soft-set pudding and pour it into the cooled Oreo crust. Cover the pie with cling film or a clean dish towel, and store it in the fridge. Keep it in the fridge for at least four hours.

Serve. Get your favorite whipped cream and add it on top of the coconut pie. Add as much toasted coconut on top as you would like, and serve!

FREQUENTLY ASKED QUESTIONS ABOUT THE RECIPE

Can I use a typical pie crust?
Yes, you can use a regular pie crust for this coconut cream pie recipe. To keep it easy, I recommend using a store-bought pie crust. Blind bake the crust, let it cool, then add in the filling. The rest of the steps will be the same.

How do you prevent the coconut cream pie from being watery?
Using pudding mix makes the coconut cream pie much more stable and has less liquid. This makes it easier to prevent a watery pie. I also recommend adding the whipped cream right before serving.

Can I use coconut milk in the pudding mix?
It’s best to use regular milk with the pudding mix. Coconut milk will not combine well with the instant pudding milk, and you won’t get that same rich and creamy texture. To get a stronger coconut flavor, feel free to add in a bit of coconut extract.

Is there a way to make this recipe vegan friendly?
Surprisingly, you can make this recipe vegan quite easily. Golden Oreos and Vanilla Jell-O instant pudding mix are accidentally vegan! Instead of using milk to make the pudding, try using soy milk instead. You may not get the same creaminess of using regular milk, but it will be vegan. Add in a splash of coconut extract to get the same coconut flavor. Vegan whipped creams are easily available in many grocery stores.

What if my pie isn’t setting right?
There are many factors that play into cooking and baking. Humidity, atmosphere, the temperature of your house, etc. However, the most likely reason may be how much milk you used in the pudding. Make sure to use 3.4-ounce boxes of instant pudding mix, and to use 3.5 cups of milk. Even if it says something different on the box, use 3.5 cups of milk - trust me! Full fat milk works best in this recipe as well. 

What’s the difference between a coconut cream and coconut custard pie?
The two pies may seem similar, but the filling’s preparation is different. Coconut cream pie is left to chill in the fridge to finish setting, but a coconut custard pie is baked in the oven. This makes them have vastly different textures and tastes. They’re both delicious though!

SUBSTITUTIONS

Coconut pudding: If you are unable to find coconut pudding mix, then you can buy Vanilla pudding mix and add in coconut extract. You should add 1 teaspoon of the extract into the pudding mix. 
Vanilla Oreos: Feel free to use any flavor of Oreos you want. I recommend subtle flavors, but experiment and see what you like. 
Toasted Coconut: you can skip this step if you want. It adds a lot of crunch and a nice caramelized flavor to the pie, but it’s optional. You can use untoasted shredded coconut on top of the pie as well.

Sweetened Shredded Coconut: This recipe uses sweetened coconut to replace sugar. If you find this recipe too sweet for you, try using unsweetened shredded coconut instead.

TIPS

Make sure the Oreo pie crust is completely cooled before pouring in the coconut pudding mixture. 
Don’t try to rush the pie’s cooling process. If you don’t wait enough time for the coconut cream pie to settle, it will break as soon as you cut into it. You want pie, not soup!

Coconut Cream Pie

Author: Ana
Total Time: 4 hours 35 minutes
Yield: 12 Servings

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Description

An easy coconut cream pie recipe with no baking needed. Each bite is filled with coconut-y goodness and a wonderful creamy texture. 

Ingredients

Oreo Crust:

25 Oreos of choice (2 cups crushed Oreos)
4 tablespoons melted unsalted butter

Filling:

2 boxes Instant Coconut Pudding Mix (3.4 oz)
3 1/2 cups whole milk

2 cups shredded sweetened or unsweetened coconut

Topping:

1 cup whipped cream (homemade or store-bought)

1 cup toasted coconut (optional)

Instructions

Blend the Oreos and melted butter in a food processor until it’s crumbly. The crumbs should stay together, if not, add in a bit more melted butter. 
Push the crushed Oreo mix into the baking dish and use the bottom of a glass to get it nice and flat. Place it in the fridge and let it chill for about 30 minutes. 
Follow the instructions on the pudding mix box, but use 3 ½ cups of milk for the liquid. Whisk it until it’s smooth and let it set for a few minutes. Mix in the shredded coconut. 
Pour the pudding mix into the chilled Oreo crust. Use cling film or a clean dish towel to cover the pie, and leave it in the fridge for a minimum of 4 hours. 
Add whipped cream and toasted coconut on top of the chilled pie, and serve! It lasts covered in the fridge for 3 days.

Prep Time: 35 minutes
Chill Time: 4 hours
Category: Desserts
Cuisine: American

Keywords: Coconut Cream Pie

Chicken Pot Pie Recipe

Apr 20, 2022 · Leave a Comment

Chicken pot pie is a classic dish that we all love, but don’t often make. There are plenty of frozen chicken pot pies out there, but they are never as good as when they’re homemade. They may seem difficult to make, but with this simple recipe you will be able to make them with no issue. With a few tips and tricks, you can make a creamy and scrumptious chicken pot pie.

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WHAT IS CHICKEN POT PIE?

It is a savory pie filled with chicken, peas, carrots, potatoes, and cream. The crust is on the top and bottom of the pie. If you have never had it, try making it and giving it a taste.

INGREDIENTS

Pie Crust: You can use a store bought or homemade pie crust for this recipe. We recommend using a store-bought crust to make things easier. 

Chicken: To keep things simple, shred up some rotisserie chicken to cut down on cooking time. You can also boil some chicken breasts and shred them for the pie. Both choices are delicious! 

Vegetables: Cube the vegetables into small pieces, so that they cook through. It may help to parboil the carrots and potatoes, so they cook easier while baking. Change the vegetables in the recipe to fit your tastes. 

Roux: Cook butter, flour, chicken broth, and milk to make the sauce for the chicken pot pie. It is easy to make, don’t worry! Don’t skip this ingredient, because it adds so much creaminess to the pie.

HOW TO MAKE CHICKEN POT PIE

Before assembling the chicken pot pie, you have to get all the ingredients ready. Start off by making the roux, or cream sauce. Melt butter in a saucepan, add in flour, and mix it until it looks like dough. Pour in the chicken broth and milk a little bit at a time while continuously whisking. This will prevent any clumps. 

Once everything has thickened your roux is good to go! Preheat the oven to 425°F while you prep the rest.  

Dice up all your vegetables to about ½ inch, so that they cook through while baking. It’s best to parboil the carrots and potatoes as they take a little longer to cook. You can do this either by boiling it quickly on the stove, or placing them covered in the microwave for 3 minutes. There’s no need to fully cook them at this point. 

Add in all of the ingredients into a bowl and pour the creamy roux over them. The cream should cover all the veggies and chicken. Any bald spot will mean a dry chicken pot pie! 

Get yourself a pie plate and lightly grease it. Place the bottom pie crust into the pie plate, pour in the filling, and cover with a top pie crust. Pinch the edges together, and cut a few holes into the top. This will allow the pie to vent and not blow up in the oven. 

Put the pie into the oven and bake it at 425°F until the crust is a beautiful golden color. It should take from 30 to 40 minutes.

QUESTIONS ABOUT THE RECIPE

What should I serve with chicken pot pie?
This pie is creamy and rich, so it’s best to serve with something light like a salad.

Can I make this recipe ahead of time and freeze it for later?
Yes, it’s a great recipe to make ahead of time. To do this, let the filling cool completely and pour it into the pie crust. Freeze it unbaked, and wrap it in foil before baking. After 30 minutes of baking in foil, remove the foil and bake for another 30 minutes. 

If I use frozen vegetables, do I need to thaw them?
You don’t have to thaw frozen peas, but you should still parboil frozen carrots before baking.

My pie crust is burning! What should I do?
The best way to stop burnt edges is by covering the pie’s edges with foil.

TIPS

Parboil carrots and potatoes before adding them to the chicken pot pie to prevent raw vegetables.

Blind bake your pie crust before adding in the pie filling. This will prevent a soggy bottom.
Make sure your chicken pot pie has enough time to bake and rest before cutting in, so you don’t have a runny pie. 
Add some egg wash to the top of the pie’s crust to give it an extra golden, shiny color.

Chicken Pot Pie Recipe

Author: Ana
Total Time: 60 minutes
Yield: 6 Servings 1x

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Description

Creamy and rich chicken pot pie filled with vegetables and shredded chicken. It’s a great comfort meal for those long days.

Ingredients

Units Scale

1/4 c unsalted butter
1/4 c flour (All-Purpose)
1 1/2 c chicken broth
3/4 c whole milk
1 tsp salt & pepper
1 c potatoes (diced)
1 c carrots (diced)
2 c shredded chicken
1/2 c peas
1/2 c onion (diced)
2 pie crusts (store-bought or homemade)

Instructions

Preheat your oven to 425°F.
Make the roux by melting butter in a saucepan over medium heat. Add flour and whisk for a minute, or until it’s a dough-like consistency.
Pour in chicken broth and milk slowly while whisking continuously. Cook until the roux is thick and smooth. Season to taste with salt and pepper.
Parboil the diced potatoes and carrots, then add them to a mixing bowl. Mix in the shredded chicken, peas, and onions. Cover the ingredients with the creamy roux.
Lightly grease the pie plate and add place the pie crust into the pie plate. Pour the chicken and vegetable mix into the crust, and cover it with the top pie crust.
Fold the edges and cut some holes into the top crust for ventilation.
Place it in the oven and bake for 30 to 40 minutes.
Take the pie out of the oven and let it rest for a few minutes.
Slice the chicken pot pie and serve!

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Lunch
Cuisine: American

Keywords: Chicken Pot Pie

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