A cozy, creamy classic that belongs on every Thanksgiving table, this corn pudding comes together with simple pantry staples. It bakes up sweet, soft, and full of warm corn flavor, making it an easy side everyone loves.
Flavor: Sweet corn flavor in every bite with a buttery, light topping.
Skill Level: Very easy! Just whisk, pour, and bake!
Texture: This dish is different from cornbread casserole, which has a more bread-like texture. It’s a smooth, spoonable custard base with bits of tender corn throughout.
Serving Suggestions: Corn pudding is a delicious side for Thanksgiving dinner, or next to a Sunday ham.
Ingredient
Corn: Cream-style corn gives this recipe just the right consistency; use canned or try a homemade creamed corn recipe. Whole kernel corn adds little bursts of sweetness and texture in every bite; use canned, frozen, or fresh corn on the cob.
Eggs: The eggs are the base that creates the puddings custard-like texture. Bring the eggs to room temperature for the smoothest mix.
Dairy: Milk and butter add creaminess to this dish. Use cream in place of milk for a richer, silkier finish. If using salted butter, adjust the salt as needed.
Brown Sugar: Adds a touch of sweetness and a warm, cozy flavor to corn pudding.
Cornstarch: Cornstarch helps the pudding set as it bakes without becoming firm like cornbread.
Easy Add-Ins
Veggies: Add finely diced jalapenos or mild green chilis. Swap out the chives for minced white onion.
Cheese: Add 1 cup of shredded cheddar or pepper jack cheese for some savory flavor.
Bacon: You can’t go wrong with bacon, so try sprinkling the top with ¼ cup of crumbled bacon before baking.
How to Make Corn Pudding
Combine all ingredients in a large bowl (full recipe below).
Pour into a casserole dish and bake.
Cool slightly before serving.
Combine all ingredients in a bowl and refrigerate for up to 48 hours.
Before baking, stir well and pour into the prepared baking dish. Bake as directed.
If the ingredients are really cold from being refrigerated, you may need to add about 10 minutes of cooking time.
Save it For Later
Leftovers will keep in the refrigerator for up to 4 days. Reheat in the microwave or bake, covered, at 300°F until warmed through.
This casserole freezes well and stays soft and creamy! Freeze individual portions for up to two months. Thaw in the refrigerator overnight and reheat as desired.
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Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Preheat oven to 400°F. Grease a 2-QT baking dish.
In a large mixing bowl, add eggs and whisk.
Whisk cornstarch and cold milk separately, then add to egg mixture. Add melted butter and brown sugar.
Stir in creamed corn, drained corn kernels, & chives.
Pour mixture into casserole dish and bake for 1 hour or until set.
You can use cream in place of milk in this recipe.
Use salted or unsalted butter, and adjust the salt in the recipe as needed.
This side dish is a pudding and has a moist custard-like texture, it is not expected to have a crumb similar to cornbread casserole.
Make Ahead: Combine all ingredients in a bowl and refrigerate for up to 48 hours. Stir before pouring into a baking dish (the cornstarch will settle). Bake as directed, adding about 10 minutes to the baking time. Leftovers: Store leftovers in an airtight container in the refrigerator for 3-4 days or in the freezer for up to two months.
These teriyaki meatballs are tender, juicy, and coated in a sweet, tangy glaze that’s loaded with flavor. Serve them over rice or noodles, or set them out as a crowd-pleasing appetizer, for a quick, delicious meal everyone will love.
This pork and beans recipe is full of hearty, smoky flavor and tastes even better the next day. Shredded pork roast, bacon, canned beans, and a handful of seasonings are baked to sweet, salty, and savory perfection.
Flavor: Sweet, smoky, and tangy sauce infuses the beans and pork with classic BBQ-inspired depth.
Swaps: Try using leftover ham, sausage, or pulled pork instead of bacon.
Serving Suggestions: Serve with a side of cornbread to soak up all that savory sauce or over a bed of rice.
Make Ahead: Cook up to two days ahead, chill, and reheat when ready.
Hearty Ingredient for Pork and Beans
Pork: Pork roast and chopped bacon create a rich, robust base. Swap in leftover ham (and the bone) for an added smoky depth. For a budget-friendly twist, chopped hot dogs or cooked sausage work great too!
Beans: Use canned baked beans, including their sauce, plus a can of navy beans for extra texture and heartiness. Mix and match with pinto or great northern beans if needed.
Sauce: Bacon, onion, and garlic simmered with ketchup, molasses, brown sugar, vinegar, Worcestershire, mustard, and broth create a thick, tangy-sweet, and deeply savory base.
Easy Variations
Hidden Veggies: Stir in diced bell peppers, frozen corn, shredded zucchini, or diced carrots to boost nutrition.
No Molasses? Maple syrup or honey both work as an easy swap.
Spicy Kick: Add a few dashes of hot sauce or a sprinkle of cayenne with the seasonings.
Just like slow-cooker baked beans, this recipe is all about the low and slow cook mode. This tenderizes the pork, thickens the sauce, and infuses the beans with all that savory flavor!
Let the pork brown well before adding liquid. Those little brown bits in the pan add tons of flavor!
Drain and rinse canned beans (except baked beans) to control the salt and avoid a gummy texture.
Searing the pork gives it a golden, caramelized crust that really boosts the flavor. Separate the shoulder into pieces to roast it evenly.
Storing and Saving
Keep pork and beans in a covered container in the fridge for up to 4 days. Reheat them in the microwave or on the stovetop. If too thick, add a splash of broth when reheating. Freeze portions in zippered bags or freezer-safe containers for up to 6 months.
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Pork and Beans
Tender pork and smoky bacon mix with baked beans in a sweet-savory sauce for a cozy, comforting dish.
Prep Time 20 minutesminutes
Cook Time 3 hourshours20 minutesminutes
Total Time 3 hourshours40 minutesminutes
Preheat the oven to 350℉.
Use a large Dutch oven over medium-high heat to cook the bacon until crispy. Set bacon aside on a paper towel-lined plate and reserve 2 tablespoons of the bacon grease in the pot.
Season the pork shoulder pieces with salt & pepper. Add the pork shoulder 2-3 pieces at a time to the Dutch oven and brown them on all sides, about 2–3 minutes on each side. Transfer seared pork to a plate.
Reduce the temperature to medium-low and in the same pot, add the diced onion. Cook for 2 minutes, or until translucent, stirring occasionally. Add the garlic and cook for 1 minute more.
In a mixing bowl, stir together the chicken broth, ketchup, molasses, brown sugar, apple cider vinegar, Worcestershire sauce, and mustard powder. Add the seared pork back to the Dutch oven and pour the sauce over top.
Bake, covered, for 2½-3 hours, or until pork roast is fork tender.
Remove the lid and add the baked beans (with sauce), navy beans, and cooked bacon to the pot. Return to the oven uncovered for 30 to 40 minutes until slightly thickened and caramelized.
Remove the pork roast from the pot and shred, removing and discarding any large fatty pieces. Return the shredded pork to the pot.
Taste and season with additional salt and pepper as needed.
These beans will thicken and have even more flavor when reheated, so feel free to make ahead.
Add a dash of hot sauce or chili flakes if you like a little heat.
*If not using bacon, sear the pork roast in 2 tablespoons of vegetable oil
These pumpkin cinnamon rolls are baked with a sweetened pumpkin puree and topped with a decadent cream cheese frosting to make a light, fluffy, and fragrant treat that is guaranteed to bring all the cozy fall vibes.
Flavor: Soft and fluffy with warm fall spices, sweet pumpkin filling, and a rich cream cheese frosting on top.
Skill Level: This is an easy, fun recipe for teaching baking basics to little chefs!
Time-Saving Tip: Canned cinnamon rolls can be used if you’re short on time; simply unroll them, spread the filling, and roll them back up!
Freezing: Pumpkin cinnamon rolls freeze beautifully and are perfect for a lazy day brunch or last-minute guests.
Simple Ingredients, Cozy Flavors
Pumpkin: Use pumpkin puree and not pumpkin pie filling (which is pre-seasoned). It’s easy to make pumpkin puree from scratch. Even the seeds can be roasted for a healthy snack.
Dough: This easy recipe yields tender and fluffy cinnamon rolls using basic pantry ingredients. Be sure to check the expiration date of the yeast for freshness.
Frosting: This cream cheese frosting is so easy, you’ll want to make extra for topping muffins and waffles. Add a little maple syrup or extra pumpkin puree to the frosting for a flavor bump if desired.
Variations: Buy or DIY? Make pumpkin pie spice with basics from the spice cabinet and have it on hand for festive recipes like pumpkin pie or a homemade pumpkin spice latte. Mini chocolate chips, chopped nuts, dried cranberries, or raisins can be rolled up in the rolls or sprinkled over the top after they’re frosted.
How to Make Pumpkin Cinnamon Rolls
Prepare the cinnamon roll dough (full recipe below).
Mix filling ingredients and spread over the dough.
Roll the dough up from the longer end and cut into pieces.
Arrange rolls in a prepared casserole dish, and pour heavy cream over the top.
Bake. Combine frosting ingredients and spread over the cooled rolls.
Storing Cinnamon Rolls
Keep leftover pumpkin cinnamon rolls in an airtight container at room temperature for up to 3 days or in the refrigerator up to 4 days.
Freeze them on a baking sheet before transferring them to zippered bags so they don’t stick together. Warm pumpkin cinnamon rolls in the microwave if desired.
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Pumpkin Cinnamon Rolls
These soft pumpkin cinnamon rolls, swirled with spiced brown sugar filling and topped with creamy pumpkin spice frosting, are a cozy fall treat perfect for breakfast or dessert.
Prep Time 45 minutesminutes
Cook Time 15 minutesminutes
Total Time 1 hourhour
Grease a 9×13-inch pan or baking dish and set aside.
Add the milk and 6 tablespoons of butter to a wide, shallow saucepan over medium heat, stirring frequently, just until small bubbles appear around the edges of the saucepan. Do not allow the milk to come to a full boil.
Remove from the heat and allow the milk to cool for 15 minutes, or until the temperature goes below 115℉.
In the bowl of a stand mixer combine the warm water and yeast. Let stand for 5-10 minutes until the yeast starts to bubble.
Add the cooled milk, egg, pumpkin puree, sugar, and salt to the bowl, mixing until combined.
Add 3 cups of flour. With a dough hook, mix on medium-low speed until combined. Add the remaining flour ¼ cup at a time until the dough forms a soft ball that pulls away from the sides of the bowl. You may not need all of the flour.
Let the stand mixer knead the dough on low speed for 5 minutes (or knead it on a lightly floured surface until it is smooth and elastic, about 8 minutes).
Transfer the dough to a large oiled bowl. Lightly cover it with a kitchen towel and let it rest in a warm place for 1 hour or until it has doubled in size.
Turn the dough onto a lightly floured surface, and roll it into a 15 x 12-inch rectangle.
In a small bowl, mix pumpkin puree, brown sugar, and pumpkin spice for the filling. Spread the mixture evenly over the dough, leaving a 1-inch gap on one of the long sides to seal the roll.
Gently roll into a log starting on the long end (the filling is very soft and may ooze out a little). Using a sharp knife or unflavored dental floss, cut the log into 12 even pieces and place them in the prepared pan.
Cover rolls with a kitchen towel and let them rise for 45-60 minutes. Preheat oven to 375°F.
Pour heavy cream over the rolls.
Bake 20-25 minutes, until tops are golden brown.
Remove from oven, and let cool.
Meanwhile, In a medium bowl combine softened cream cheese and butter with a hand mixer until fluffy, about 2-3 minutes. Mix in vanilla, pumpkin pie spice, and salt. Sift in powdered sugar and mix until smooth. Spread icing over rolls once cooled.
Double-check the date on your yeast to ensure it has not expired. If the yeast does not foam, it should be replaced with new fresh yeast. Use a digital thermometer to check if the rolls are done. They should be between 190°F and 200°F. Keep leftovers in an airtight container in the refrigerator for 4 days or at room temperature for 3 days.
Pork chops are marinated in a simple brine made with salt, brown sugar, bay leaf, rosemary, salt, and pepper for tasty, tenderized, flavor-infused chops.
Flavor: Salty, a little sweet, and full of fresh herbs and warm spices.
Skill Level: Whisk, simmer, and brine. It’s that easy!
Recommended Tools: A meat thermometer is the perfect tool for gauging how cooked your meat is. Pork should register at 145°F when inserted into the thickest part of the pork chop. Be careful not to touch the bone as it will skew your reading.
Ingredient Tips for Pork Chop Brine
Brine: Water, salt, brown sugar, peppercorns, a bay leaf, and some fresh rosemary tenderize and season the chops.
Pork: Pork chops vary in thickness from ½-inch to 1 ½-inches. Look for chops of the same size so they cook evenly. Use bone-in or boneless chops that aren’t previously soaked in brine.
Make It Your Own!
Apple juice, apple cider, vegetable stock, or white wine are great additions to the water.
Use your favorite brown sugar substitute if desired.
Experiment with seasoning blends like Italian or a simple seasoned salt to match the menu.
How to Brine Pork Chops
Simmer the brine ingredients until the sugar and salt are dissolved (full recipe below).
Refrigerate brine until fully chilled.
Add chops and brine to a zippered bag and marinate up to 2 hours.
Rinse and pat the pork chops dry before cooking on the stove or the grill.
Be sure that the sugar and salt are fully dissolved in Step 2.
Two hours is the limit for brining pork chops; too long and they will become mushy.
Rinsing the chops and patting them dry before cooking removes excess salt and seasonings, so the chops aren’t overly salty.
You can make this pork chop brine a couple of days ahead and keep it in the refrigerator, but the flavor is best if used within two weeks. Always discard the leftover used brine to prevent the risk of any foodborne illness.
Storing Leftovers
Store leftover cooked pork chops in an airtight container for up to 4 days. Enjoy them cold, sliced on a simple green salad, or reheat them in the microwave. Leftovers can be added to a pork stir-fry or some quick and easy pork fajitas.
Freeze chops in a zippered bag for up to one month. Thaw overnight in the refrigerator before reheating.
Delicious Pork Chop Recipes
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Pork Chop Brine
Make this pork chop brine for chops that are always juicy, tender, and full of flavor.
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Cooling Time 30 minutesminutes
Total Time 45 minutesminutes
In a medium-sized saucepan, add water, kosher salt, sugar, peppercorns, bay leaf, and rosemary.
Bring to a simmer over high heat. You do not need the water to rapidly boil but you need to make sure the salt and sugar have dissolved in the water.
Remove the pot from the heat and cool completely.
Once the brine is cool add the pork chops to a large ziptop bag and pour in the brine.
Let the pork brine in the refrigerator for up to 2 hours.
Rinse and pat dry before cooking.
Purchase pork that has not been pre-brined. A lot of pork in grocery stores has a saline solution, so using brine on that will make it too salty.
Ensure sugar and salt are completely dissolved in the brine.
Brine must be completely cool before adding the pork.
Don’t brine them too long (up to 2 hours is enough).
To season pork before cooking, use herbs and spices without salt.
Do not store ‘used’ brine. Once your pork has been brined, discard the remaining brine.
A comforting blend of oats, brown sugar, and warm spices is baked into a sweet, satisfying, and endlessly customizable breakfast!
Flavor: Slightly chewy and slightly sweet, this baked oatmeal has a warm, comforting flavor everyone loves to wake up to.
Prep Note: This oatmeal can be refrigerated for up to 5 days, making it perfect to enjoy easy breakfasts all week long!
Recommended Tools: A 9×9 baking pan is essential for the oatmeal to bake to the right texture. Adjust the baking times if using a different pan or a muffin tin for individual portions.
Ingredient Tips for Baked Oatmeal
Oatmeal: Old-fashioned oats (AKA rolled oats) are less processed, so they retain their shape and texture better. Other kinds of oatmeal will produce a softer texture, but can still be used.
Eggs & Milk: To ensure this baked oatmeal is fluffy and holds together well enough to be sliced, eggs and milk are essential. You can swap in almond or oat milk.
Sweetener & Flavoring: Brown sugar and cinnamon are cozy and comforting. For your own signature flair, try adding nutmeg, coconut extract, or pumpkin spice.
Topping: Butter is blended with oats and brown sugar, making a sweet crumble topping.
Tasty Topping Options
The oat topping used in this recipe gives a nice sweet crunch when baked, but there are so many fun options to choose from!
Swirl on cream cheese frosting, then top with berries or bananas. Try peanut butter with sliced apples, too.
For a fun twist, add strawberry jam and mini chocolate chips.
A splash of cream with fresh berries makes it extra special.
For a dessert-style dish, top bars with ice cream and a drizzle of caramel, honey, or maple syrup.
This recipe can easily be prepared up to a day ahead and refrigerated until ready to bake.
Once baked, store it in an airtight container in the refrigerator for up to 5 days.
To freeze, bake, and cool. Then wrap individual portions in plastic wrap and freeze for up to two months.
When ready to reheat, microwave it directly from frozen. Check every 1 to 2 minutes until heated through.
More Ways to Love Oats
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Brown Sugar Baked Oatmeal
Brown Sugar Baked Oatmeal is a sweet and satisfying breakfast that will fuel your energy all morning long.
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Preheat oven to 350°F.
Combine the topping ingredients in a small bowl. Mix well and set aside.
In a large bowl combine oats, brown sugar, cinnamon, baking powder, and salt. Add in eggs, milk, butter, and vanilla extract. Mix well and spread in a greased 9×9 pan.
Sprinkle topping over oatmeal and bake 40–45 minutes.
Serve warm, drizzled with cream if desired.
Baked oatmeal can be prepared one day ahead and kept in the fridge for a quick breakfast throughout the week!
Try baking oatmeal in muffin tins for a quick grab-and-go breakfast. Adjust cooking time as needed.
Baked oatmeal will last about 5 days in the refrigerator if it’s covered.
It can also be frozen. Cut into individual portions and freeze in zippered bags labeled with the date. Baked oatmeal can be frozen for a couple of months. Reheat in the microwave.
Fresh, flaky salmon fillets are pan-seared and finished with a sweet-savory teriyaki glaze. Serve over rice with steamed veggies and a sprinkle of sesame seeds for easy weeknight perfection.
Flavor: Savory soy and garlic are balanced by sweet brown sugar and ginger, then topped with sesame seeds.
Prep Note: Lightly toast the sesame seeds in a dry pan to enhance the flavor.
Recommended Tools: Using a meat thermometer will ensure the fish doesn’t get overcooked.
Time-Saving Tip: Use teriyaki sauce from a jar instead of making it from scratch.
Ingredient Tips for Teriyaki Salmon
Salmon: For best results, look for salmon fillets that are firm and brightly colored, without tears, discoloration, or a fishy odor. If using frozen fillets, thaw them fully and pat them dry before cooking.
Soy Sauce: Reduced soy sauce forms the foundation of this homemade sauce, but you can use regular if that’s what you have on hand.
Ginger & Garlic: Fresh ginger and garlic will give the best flavor, but a paste or powder can be swapped in. Want to always have ginger on hand? Try keeping it in the freezer; you can grate it right from frozen.
Brown Sugar: Teriyaki’s signature sweetness comes from brown sugar and balances the salty soy. You can swap it for honey with similar results!
Garnish: Chop enough green onions so you can use them in your sauce and as a garnish, too. Sesame seeds add a distinctive nutty note and a little crunch to your teriyaki sauce and are great sprinkled on top.
How to Make Teriyaki Salmon
Sauce: Prepare teriyaki sauce (full recipe below) and keep warm.
Sear: Heat oil in a skillet and place salmon fillets skin-side down. Cook on each side.
Plate: Remove from heat and pour the sauce over the fillets.
Garnish: Sprinkle with sliced green onions and serve over rice or noodles.
Don’t overcook the salmon. Adjust the cooking time depending on the shape and thickness of your salmon.
To check for doneness, the salmon should flake easily with a fork but still be slightly translucent in the center. It should also have an internal temperature of 145°F in the thickest part of the salmon when using a meat thermometer.
For added flavor, replace up to half the water in the sauce with orange or pineapple juice.
If using store-bought teriyaki sauce, add a bit of citrus juice to brighten the flavor.
Savor the Flavor
Leftover teriyaki salmon can be stored in an airtight container in the refrigerator for up to 4 days. So make some extra glaze and serve it as a teriyaki marinade or glaze for chicken,pork, or shrimp.
Favorite Salmon Side Dishes
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Teriyaki Salmon
Teriyaki salmon features pan-fried fillets coated in a savory-sweet sauce made from scratch.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
In a small saucepan add soy sauce, 3 tablespoons water, dark brown sugar, ginger, garlic, and ground mustard. Whisk to combine.
Set over medium-high heat and whisk while bringing the mixture to a slight boil. Reduce heat to low.
In a small bowl, whisk together cornstarch and 1 tablespoon of cold water. Add a bit at a time to the simmering sauce while whisking until the mixture has thickened slightly (you may not need all of it).
Once thick, but still pourable, remove from the heat and stir in sesame seeds and the green onions. Set aside while you cook the salmon.
Lightly season salmon filets with salt and pepper. In a 12-inch non-stick skillet, add olive oil and set over medium-high heat.
When the oil is hot, add the salmon, skin side down, to the pan.
Cook for 4-6 minutes, carefully flip the salmon and cook for another 4-6 minutes or just until tender and flaky.
Remove from the heat and pour the teriyaki sauce over the salmon. Garnish with green onions and sesame seeds.
Sauce Swaps
Replace half of the water with orange juice or pineapple juice (or add a bit of lemon juice) to change the flavor.
You can replace the homemade teriyaki sauce in this recipe with store-bought. Add some citrus juice to brighten the flavor. Ensure it’s a thicker sauce or thicken with a cornstarch slurry.
Cooking & Storing Salmon
The shape of your salmon filet will determine how long it needs to cook. A thicker filet will need longer while a thinner and flatter filet will need less time.
Cooked salmon should be slightly translucent in the center and will flake easily with a fork.
Refrigerate leftovers for 3-4 days, or freeze for up to 3 months.
Frozen peaches are baked in a cake-like topping with cinnamon sugar in this easy old fashioned peach cobbler recipe. It’s warm and bubbly with the perfect crust-to-fruit balance.
Flavor: Sweet, juicy peaches baked in a tender cinnamon-brown sugar crust make for the perfect summer dessert.
Skill Level: Free-formed cobblers, crisps, and crumbles are so easy to make!
Time-Saving Tip: Use a spice, vanilla, or yellow cake mix.
Peaches: I love using frozen peaches for this recipe, but fresh or canned peaches work well. If using canned peaches, choose peaches in juice and not syrup for the best flavor.
Batter: Whip up the simple batter in this recipe, or if you’re short on time, try a vanilla or yellow boxed cake mix. Or try your favorite gluten-free flour blend.
Variations: Toss in some blueberries for a pop of sweet color or garnish the top with powdered sugar, sliced almonds, or a drizzle of caramel sauce.
How to Make Peach Cobbler
Combine thawed peaches with sugar and set aside.
Pour melted butter into the bottom of a baking dish.
Whisk the batter ingredients and spread over the butter.
Top with peaches and bake (full recipe below).
If using canned peaches, freeze the juice in ice cube trays to add to iced tea, cocktails, or smoothies.
If using fresh peaches, use peeled peaches or leave the peels on for a more rustic look.
Avoid overmixing the batter so it stays light and airy.
For a little crunch, sprinkle the cobbler with coarse sugar before baking. You won’t regret it!
Savor the Flavor!
Store leftover peach cobbler covered in the refrigerator for up to 4 days.
To freeze a baked and cooled peach cobbler, first bake it in a dish lined with aluminum foil so that once it’s frozen, it can be lifted out easily. Fold the foil over the frozen cobbler, then wrap it in plastic and freeze for up to 6 months. Thaw overnight in the refrigerator and enjoy it cold or reheat portions in the microwave.
Favorite Fruit Desserts
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Peach Cobbler Recipe
This peach cobbler recipe makes a dessert with tender juicy peaches surrounded by a buttery cake layer.
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Preheat oven to 375°F.
Combine peaches with ½ cup sugar. Set aside.
Pour butter into the bottom of a 2 qt baking dish.
Combine flour, baking powder, salt, brown sugar, remaining ¼ cup white sugar and cinnamon, mix well. Add milk and stir just until combined. Spread over butter mixture.
Top with peaches (and any juices).
Bake for 45-55 minutes or until set.
To Freeze: Once cooled, seal in an airtight container and freeze up to 6 months. To Reheat: Defrost in the fridge overnight and heat in the oven (or microwave) until warmed. Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals. See more posts by Holly
Fried apples are so easy to make and taste delicious!
Nothing’s better than sliced apples that are caramelized until tender-crisp on the stovetop with this fried apples recipe.
This quick and easy fried apples recipe is perfect with waffles, pancakes, or even pork chops.
You need just a few simple ingredients.
This recipe is great with fresh fall apples; you can also double up and freeze extras to enjoy all year round.
What You’ll Need To Make Fried Apples
Apples: Choose tart and firm Granny Smiths. They are firm and pair well with the sweet brown sugar butter sauce in this recipe. You can use any variety of apple, adjusting the sugar as needed. Firmer varieties like
Honeycrisp and Pink Lady apples hold up well, while softer apples like Cortland’s and McIntosh will fry up much softer.
Brown Sugar: Use light or dark brown sugar. Adjust the sugar as needed for sweeter varieties of apples.
Butter: Full-fat, real butter offers the best flavor when mixed with sugar and seasonings.
Keep leftover fried apples in an airtight container in the refrigerator for up to 3 days. Enjoy them chilled or reheat portions in the microwave. Freeze cooled apples in zippered bags in the freezer for up to one month.
Apple Recipes for Fall
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Fried Apples
Apples are simmered with sugar, butter, and warm spices for a comforting and cozy dish!
Prep Time 15 minutesminutes
Cook Time 12 minutesminutes
Total Time 27 minutesminutes
Prevent your screen from going dark
Peel* and core the apples. Slice into ½-inch thick slices.
To a large skillet, add butter, brown sugar, white sugar, and cinnamon. Melt over medium-high heat.
Add the apples as soon as the butter is melted and cook until they are tender and the sauce has thickened, stirring occasionally, about 12-15 minutes.
Serve warm.
Peeling is optional, we prefer peeled apples.
If you have it, add a couple of tablespoons of bacon grease to the butter.
If the sauce is slow to thicken, turn the heat up to high for the last few minutes of cooking, stirring the apples frequently.
Sugar and spice, and everything nice, that’s what these apple muffins are made of.
With both white and whole wheat flour, this apple cinnamon muffin recipe is packed with flavor and they smell as delicious as apple pie.
Warm and sweet with a hint of spice, these muffins are so comforting.
Apple adds a fresh, sweet, and fruity flavor that is irresistible.
There are undertones of buttery richness, making them moist and tender.
A slight touch of lemon adds a bright and lemony flavor.
What You’ll Need for Apple Muffins
Apples: Choose apples that are tart and firm, such as Granny Smiths. Other great options include Pink Lady, Honeycrisp, or Fuji. PRO TIP: Peeling the apples isn’t necessary however I do prefer the texture with peeled apples.
Flour: I use a combination of all-purpose flour and whole wheat flour in this recipe. You can use only all-purpose flour if preferred.
Sugar: Brown and white sugar add sweetness and give these muffins the perfect texture.
Baking soda: Baking soda helps the muffins rise.
Spices: I love the fragrant combination of cinnamon and apples. Buy a store-bought apple spice or try this homemade apple pie spice, which can be used all Fall long in baked oatmeal or apple crumble.
Butter: I use unsalted butter, if using salted, skip the butter in the recipe.
How to Make Apple Muffins
Prepare apples (recipe below).
Whisk dry ingredients. Add apple pieces and toss.
Mix the wet ingredients in another bowl. Add the dry mixture.
Mix. Add to muffin tins. Bake.
Keeping Muffins Fresh
Store apple muffins at room temperature or in the refrigerator in a covered container for up to a week. Enjoy them as-is or warm them in the microwave if desired.
Freeze muffins on a sheet pan to prevent them from sticking together. Transfer them to a zippered bag and freeze for up to 3 months.
More Amazing Muffins
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Apple Muffins
Moist and sweet apple muffins have all the perfect Fall flavors.
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
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Preheat the oven to 375°F. Line a muffin tin with muffin liners.
Peel the apples and cut into ½-inch pieces.
In a large bowl, combine flour, whole wheat flour, baking soda, apple pie spice, and salt. Whisk to combine. Add the apples and gently toss to coat. Set aside.
In a medium bowl whisk egg, milk, melted butter, lemon juice, vanilla, brown sugar, and white sugar.
Add the wet mixture to the flour mixture and mix with a spoon just until combined.
Divide over the muffin wells.
Bake for 18-22 minutes or until a toothpick comes out clean. Cool on a wire rack.
Lemon juice can be replaced with white vinegar or apple cider vinegar if needed. Leftovers will keep in an airtight container in the refrigerator for 1 week and in the freezer for 3 months.
Add a fall twist to your everyday waffle recipe with pumpkin waffles!
Fluffy, moist, and full of warm spices, pumpkin waffles are ready in minutes. They’re the perfect cozy family breakfast.
Each bite of these waffles is filled with warm and cozy spices.
They’re easy to make and reheat well for quick breakfasts throughout the week.
Pumpkin puree, along with basic pantry ingredients, makes these extra moist and delicious.
Ingredients for Pumpkin Waffles
Dry Ingredients: Flour, sugar, baking powder, and salt are the basics of a waffle recipe. Feel free to use a gluten-free blend and sugar substitute if desired. Simply follow package conversion rates.
Wet Ingredients: Pumpkin puree, milk, eggs, and butter add flavor and give waffles their crispy edges and delicious pumpkin flavor.
Pumpkin: Check the label on the pumpkin and be sure it’s puree and not filling, which is for pies and has added sugar and seasonings. Use leftover pumpkin puree for apple pumpkin butter or overnight oats.
Seasonings: Buy it or make a jar of homemade pumpkin spice to use all season long.
Variations
Stir a tablespoon of chia or flaxseed into the batter for a little boost of extra nutrition, or try using white whole wheat flour for extra fiber.
Freshly chopped strawberries, apples, or blueberries add fresh flavor and color.
Mini chocolate chips, peanut butter, or butterscotch chips are fun for birthday or dessert waffles.
How to Make Pumpkin Waffles
Whisk dry ingredients together in a large mixing bowl.
Mix the remaining ingredients in a separate bowl.
Gently fold the wet ingredients into the dry until just combined.
Add waffle batter to a preheated waffle iron and cook (recipe below).
Perfect Toppings for Pumpkin Waffles
Top pumpkin waffles with a dusting of powdered sugar, fresh fruit, chopped walnuts or pecans, butter, or warmed maple syrup. Add a drizzle of caramel sauce or a smear of homemade Nutella. Add a dollop of whipped cream and sprinkle with a pinch of ginger or nutmeg.
Leftover Waffles?
Keep leftover pumpkin waffles in a covered container in the refrigerator for up to one week. Reheat them by popping them in the toaster, air fryer, or microwave.
Freeze waffles between sheets of parchment paper, and place them in a zippered freezer bag. They will stay fresh for up to 6 months. Pop one or two frozen waffles in the toaster or toaster oven for a quick morning pick-me-up!
Pumpkin Favorites
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Pumpkin Waffles
Pumpkin waffles bring a taste of Autumn to the breakfast table.
Prep Time 10 minutesminutes
Cook Time 12 minutesminutes
Total Time 22 minutesminutes
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Preheat the waffle maker according to the manufacturer’s directions (or to 400°F).
In a large bowl whisk together flour, brown sugar, pumpkin pie spice, baking powder, and salt. Set aside.
In a medium bowl mix pumpkin, milk, eggs, melted butter, and vanilla.
Add the wet ingredients to the dry ingredients and stir just until combined.
Drop by large spoonfuls onto greased waffle iron until most of the wells are covered. Close the lid and cook for about 3 to 5 minutes or until golden brown.
If using salted butter, skip the salt in this recipe. To keep warm if making batches: Preheat the oven to 225°F and place a baking pan in the oven. As the waffles are finished cooking, place them on the baking pan to stay warm while you finish the batch.
The instant the weather starts to turn even a little bit crisp, I hear it: the intro to “Eyes On Fire” by Blue Foundation from the Twilight soundtrack. The entire soundtrack is a masterpiece: it catapulted Paramore to mainstream success thanks to their smash hit “Decode.” And don’t forget tracks like Muse’s “Supermassive Black Hole” and Robert Pattinson’s unintelligible lyrics in his own original songs for the album.
The subsequent films had iconic soundtracks too. Bon Iver’s “Roslyn” is one of my comfort songs as much as New Moon is one of my comfort films. But nothing sounds more autumnal than Blue Foundation singing “hoa hoa hoa hoa hoa” in that song. It’s akin to sleigh bells at Christmas. “Hoa hoa hoa” is the undisputed call of the beginning of fall.
I yearn to make my apartment super hygge, light a bunch of pumpkin-scented candles, and curl up under a blanket to watch Twilight and my other favorite cozy fall films. There’s no better time to hunker down with a fine movie. But once I’ve gotten that first Twilight watch out of my system, choosing what to watch can be more challenging than deciding between a PSL and a hot apple cider.
Don’t worry, this is not another eye-roll-inducing list of basic Halloween flicks (that list will be coming in October but it will be anything but basic) and rom-coms set in New England (okay, there might be a few of these). Let us assure you that we’ve dug deeper than your average “fall vibes” playlist. As someone who lived in New England — and actual England — I’m aware that fall is a specific feeling. It’s a mindset. And rather than slogging through fallen leaves wet with rain and despairing over the cold and damp, you must curate the precise vibe.
The best fall movies feel like candlelight. The bonfires. A cross between the last bonfire of summer and the first chestnut-roasting of winter. It’s the cozy in-between time when my seasonal depression hasn’t kicked in yet and I’m thankful for a cool breeze after summer’s unrelenting heatwaves. The essence of autumn is both obvious and subtle – from the cozy sweaters and golden-hued cinematography to the themes of reflection, change, and new beginnings that mirror the season itself. If a movie doesn’t capture that, it’s not on this list.
Fall films are one of the best macro-genres. Autumn is nature’s Instagram filter, turning everything into a warm, nostalgia-tinged reverie. I’ve also been seeing videos about how — long after we’ve left the hallowed halls of academia — fall’s back-to-school energy remains. Fall feels like a time to get serious, buckle down, and start anew – or at least pretend until we hit Thanksgiving. But in between all that girlbossing, there’s nothing like curling up to watch a fall movie and realizing that things aren’t as intense as they seem.
As the temperature drops and our nesting instincts kick in, curl up with these romantic comedies that are set in quaint villages and mysterious thrillers that take place in fog-shrouded cities. Whether you’re looking for something to watch while sipping your third fall beverage of the day (I’m addicted to Blank Street’s Gingerbread Matcha), need a backdrop for your annual “friendsgiving” gathering, or just want to feel seasonally appropriate while avoiding actual outdoor activities, we have got you covered.
These 20 films run the gamut from cult classics to hidden gems, from heartwarming to hair-raising, all guaranteed to put you in an autumnal state of mind. Just remember, if you start craving apple cider or suddenly feel the urge to go antiquing in Vermont after watching these, don’t say we didn’t warn you.
1. Twilight
Twilight isn’t just a movie; it’s a vibe. The Twilight renaissance (that RPatz himself has said he’s on board with) means I’m not ashamed to say it: Twilight, you will always be famous. None of this era’s imitation supernatural movies can compete. That’s why this is the movie I inaugurate my fall with year after year. Set in perennially gloomy Forks, Washington, there’s something undeniably autumnal about Bella Swan’s journey from Arizona sunshine to a Pacific Northwest brood-fest. The muted color palette, the endless rain, and the constipated look on Edward Cullen’s face all scream “fall mood.” And let’s not forget the iconic baseball scene — because nothing says “fall classic” like vampires playing America’s favorite pastime during a thunderstorm. Whether you’re Team Edward, Team Jacob, or Team “I’m Just Here for the Memes,” Twilight will always be a classic.
2. Pride and Prejudice
The hand scene — you know the one — has gone triple-platinum on my Netflix account. Talk about yearning! And nothing says autumn like watching the leaves change and feeling wistful. Jane Austen’s canonical tale of love, societal expectations, and really-really long strolls is one of the few instances where the movie is better than the book (don’t come for me Austen lovers). Joe Wright’s 2005 adaptation of Pride and Prejudice walked so that Bridgerton could run. Keira Knightley’s Elizabeth Bennet traipsing through misty fields in empire-waist gowns was the original Christian-Girl harvest season. The film’s autumnal aesthetic is on point, with golden-hued landscapes that’ll drive you to book a one-way ticket to Yorkshire. Matthew Macfadyen’s Mr. Darcy emerging from the mist is enough to make me say: Tom Wambsgams, who?
3. Mystic Pizza
If Mystic Pizza isn’t on your fall movie radar, and your fall moodboard, you’re missing out on a big bowl of cinematic comfort food. This late 80s gem is like the perfect autumn day — a little bit sweet, a little bit spicy, and full of unexpected warmth. Set in the quaint coastal town of Mystic, Connecticut, this is a feast of small-town fall vibes and sentimentality. As young as she is in this early triumph, Julia Roberts is completely charming. She leads a cast of feisty young women navigating love, ambition, and the perfect pizza recipe. I describe it as Love, Actually for the girls. Or if The Sisterhood of the Traveling Pants was set in small-town Connecticut in the fall. Mystic Pizza is a coming-of-age classic that paved the way for Gilmore Girls.
4. Practical Magic
Wanna add a hint of the occult to your fall movie marathon without going full Halloween just yet? Look no further than Practical Magic — the witchy 90s rom-com starring Sandra Bullock and Nicole Kidman as the Owens sisters who live with their witchy aunts and practice small acts of magic in their everyday lives. Whether you’re in it for the magical realism, the fin de siè·cle fashion (those witch-chic outfits are totally due for a comeback), or just to watch Sandra Bullock and Nicole Kidman be absolutely iconic for two hours, Practical Magic is an exceptional addition to your fall watchlist. It’s like a warm, witchy hug for your soul. For bonus points, watch it on the Harvest Moon on October 2nd and really hone that magical feeling.
5. Twitches
Talk about nostalgia. It’s been almost 20 years since Twitches came out. Feel old yet? This Disney Channel Original Movie is a guilty pleasure that simply screams “fall.” Starring Tia and Tamera Mowry as long-lost twin witches (get it? Twitches?), this film is what happens when you throw The Parent Trap and Charmed into a bag of candy corn and shake vigorously. Set during Halloween, Twitches is packed with campy costume parties and spooky prophecies. Twitches is like that beloved Halloween sweater you break out every year — it might look tacky, but it’s cozy, familiar, and brings back all those warm, fuzzy feelings of falls past.
Calling all mystery lovers! The Perfect Couple is a wild ride set in Nantucket at the end of the summer season. No spoilers, but it ends with its characters contemplating what’s next for them. Well, what’s after summer but fall? This new Netflix mystery feels like the last show of summer preparing me for all the new stuff coming this fall. This Elin Hilderbrand relies on familiar enough tropes to make it comforting but with enough kick to keep you on your toes.
The show’s aesthetic is peak New England fodder — Nicole Kidman giving coastal grandmother is always a win. But don’t let the pretty scenery fool you, The Perfect Couple is dark and complex, unraveling like an intricately knit sweater, revealing layers of secrets, lies, and family drama that’ll keep you guessing until the very last moment. Think Big Little Lies mixed with Knives Out — also sensational fall watches. The ensemble cast is led by the always-fabulous Nicole Kidman with Dakota Fanning, Liev Schreiber, and Eve Hewson (latest favorite nepo baby unlocked, she’s Bono’s daughter). Whether you’re in it for the whodunit aspect, the gorgeous fall scenery, or just to watch rich people make spectacularly bad decisions, The Perfect Couple is an ideal addition to your autumn watchlist.
7. Only Murders in the Building
Selena just became a billionaire. And, honestly, I deserve a personal message of thanks from her for how many times I’ve streamed Only Murders in the Building while eagerly waiting for the next season. Set in a grand old New York apartment building (hello, fall-in-the-city vibes), the show follows an unlikely trio of true crime podcast enthusiasts turned amateur sleuths. Steve Martin, Martin Short, and Selena Gomez have an electric and undeniable chemistry — not to mention Selena’s delish fall wardrobe. But what truly makes Only Murders a fall essential is how it captures autumnal New York. The Upper West Side is awash in golden light and crunchy leaves that make you want to book a one-way ticket to the Big Apple, Come for the clever writing, stay for the star-studded cast — the cameos are as crazy as the plot.
8. Agatha All Along
Agatha All Along aims to save the latest iteration of the Marvel Universe. After the success of WandaVision, Agatha All Along is a spinoff that follows the show’s surprising antagonist: Agatha. It’s a wild ride through small-town intrigue and witchcraft. Kathryn Hahn reprises her role as Agatha Harkness, bringing her signature blend of surprising depth and campy villainy. Agatha’s backstory unveils layers of her character that’ll make you question everything you thought you knew about this wicked witch. It also stars Heartstopper’s Joe Locke, Patti LuPone, Aubrey Plaza, Sasheer Zamata, Ali Ahn, and more.
9. Hocus Pocus
Hocus Pocus isn’t just for 90s kids thanks to the recent sequel. This cult classic hits the spot every single autumn. The Sanderson sisters are the OG camp girlies with quotable lines galore. Set on Halloween night in Salem — because where else? — Hocus Pocus is both creepy and sentimental. Hocus Pocus is a perennial fall favorite with its cany blend of humor and heart. Whether you’re watching it for the umpteenth time or introducing it to a new generation (you lucky soul), Hocus Pocus is best enjoyed with a side of candy corn and a healthy dose of suspension of disbelief. Let the Sanderson sisters cast their spell on you once again.
10. Remember the Titans
Maybe it’s because I was half-raised by my older brother, but something within me drives me to watch Remember the Titans come autumn. Set in Alexandria, Virginia, in 1971, the movie captures that incandescent moment when summer heat gives way to crisp fall air, mirroring the changes and tension in the recently integrated T.C. Williams High School. Remember the Titans isn’t merely about pretty fall scenery and football (though there’s plenty of both). It’s a powerful story of overcoming racial prejudice and finding unity in the face of adversity — themes that are as relevant today as they were in 1971 — and when the film was released in 2000. Denzel Washington leads the cast with his signature charm and gravitas, delivering inspirational speeches to a cast that includes a young Ryan Gosling.
11. Halloweentown
Welcome to Halloweentown, where every day is October 31st. If you’re a Halloween hardo and already out there celebrating spooky season, by all means, play this on repeat until November. And the PSL flows like water. This Disney Channel classic is guaranteed to give you a sugar rush of warm fuzzy feelings. Set in a magical realm where witches, warlocks, and monsters live in harmony (sort of). Halloweentown is like if your local Spirit Halloween store came to life and lectured you on family values. So this fall, when you’re craving something that’s equal parts spooky and sweet, this is it.
12. Immaculate
Horror fans — and fans of Sydney Sweeney — unite: Immaculate is about to take you on a twisted ride. This psychological thriller premiered at SXSW 2024 and has been giving viewers the creeps since. It’s Sweeney’s turn at Midsommar. Set in an isolated Italian convent, Immaculate is pure gothic autumnal fantasy. Think misty mountains, shadowy cloisters, and enough flickering candles to make a fire marshal nervous. Sydney Sweeney stars as a young American nun who finds herself in out of her depth, bringing her A-game to a role that’s both innocent and increasingly terrified. The movie’s exploration of religious dogma, bodily autonomy, and the darker side of blind faith is as complex and layered.
13. Little Women
Grab your coziest blanket and a mug of something warm, because Little Women is about to wrap you in a big, comforting hug. From Lady Bird to Barbie, anything by Greta Gerwig is an affirming celebration of girlhood. But nothing will hit harder this fall than Gerwig’s 2019 adaptation of this classic tale. Set in Civil War-era Massachusetts, the film is like a New England tourism board commercial.
Maybe it’s because I went to school where this was filmed (thinking of Timothee Chalamet driving past my high school truly makes me cringe), but nothing is more nostalgic than Little Women. During their childhood scenes, the cinematography is intentionally orangey and warm, but even their more stark adulthood scenes are tinged with joy. The March sisters — Jo, Meg, Beth, and Amy — navigate love, loss, and sisterhood as 19th-century women. Saoirse Ronan’s Jo March is the ultimate fall mood — passionate, creative, and not afraid to get a little messy (emotionally and literally — girl’s got ink stains for days). It’s giving dark academia in the best way. And I love seeing Timothée Chalamet’s hair flop about in the autumn wind while I head up to the attic to work on my first novel.
14. When Harry Met Sally
You probably wondered when this would hit the list. The godmother of all fall-friendly love stories is undoubtedly When Harry Met Sally. This Nora Ephron classic is like a piercing autumn day. Set in New York City through the changing seasons, this film’s most luminous scenes take place in fall. From long strolls through Central Park to cozy, sweater-clad conversations in dimly lit cafes, each scene is a visual love letter to autumn in the Big Apple.
Billy Crystal and Meg Ryan’s Harry and Sally are the original “will they, won’t they” couple, and the ultimate outfit inspo for fall. The film’s exploration of friendship, love, and the blurry line between the two is as layered and complicated as the fashion combos — think high-waisted jeans and really good jackets. Harry and Sally’s decades-long dance will warm your cynical heart. Just remember — I’ll have what she’s having.
15. You’ve Got Mail
Okay, now we’re deep in the rom-com world. Another classic: You’ve Got Mail is one more Meg Ryan fall classic. Nora Ephron doesn’t miss. This comedy is set in the Upper West Side of New York — where else to set a rom-com about books? — and follows Kathleen Kelly and Joe Fox, two rival booksellers who unknowingly fall in love over email. Soooo 90s coded. From Meg Ryan’s enviable autumn wardrobe to the leaf-strewn streets of Manhattan, Nora Ephron is at her apex. And let’s not forget the charm offensive that is Tom Hanks and Meg Ryan.
So this fall, when you’re in the mood for something that’ll make you believe in the power of love, books, and a really good email subject line, give You’ve Got Mail a watch.
16. One Fine Day
This is a criminally underrated knock-em-out-of-the-park 90s rom-coms. It has everything: Michelle Pfeiffer and George Clooney, 90s haircuts, and the cutest kids ever. One Fine Day is a 1996 gem about two frazzled single parents whose paths cross on the most chaotic day of their lives. It’s like if Mr. Mom and Working Girl had a baby, and that baby was really into missed connections and fall fashion. Set in Manhattan over the course of a single day, the film starts on a crisp morning when both parents miss the ferry for their kids’ school trip and have to swap childcare all day. A magical premise for a romantic comedy. Pfeiffer and Clooney dash about the city, juggling lost children, missed deadlines, and falling in love. One Fine Day will instantly become your new fall favorite.
17. Brown Sugar
The 90s was the heyday of Black romantic films and Brown Sugar deserves all the flowers. Sanaa Lathan and Taye Diggs star as Sidney and Dre — childhood friends whose shared love of hip-hop (and each other) takes them on a journey that explores love and work — simmering with years of unresolved tension and shared history. But what really makes “Brown Sugar” a quintessential fall watch is its terrific blend of music, romance, and cultural commentary. Sanaa’s brown-tinged work outfits are also giving major corporate hottie aesthetic.
This 2002 gem is like the R&B slow jam of movies: familiar, comforting, but with enough soul to make you actually feel things. Set in the world of hip-hop journalism and music production, Brown Sugar makes me miss growing up in Harlem. It also features a cameo from one of my favorite rap actors, Mos Def.
18. The Devil Wears Prada
Girlbosses, this one’s for you! This list would be void if I were to omit The Devil Wears Prada. This 2006 classic never gets old. Anne Hathaway? Meryl Streep? The dream of working in a fashion magazine and being able to afford a life? Set in the high-stakes world of New York fashion magazines, this film is half plot and half Pinterest board dedicated to sweater weather. Anne Hathaway‘s Andy Sachs is the epitome of the fall transformation story — going from frumpy grad to chic fashion insider faster than you can say “cerulean.” But the real star of this show is Meryl Streep’s Miranda Priestly and all those icy glares and cutting remarks. It might be as predictable as florals for spring but it works. I can’t wait for the sequel.
19. The Notebook
Like I said, fall is about yearning. So of course, I must mention The Notebook. This adaptation of Nicholas Sparks’ eponymous novel is synonymous with romance movies. And for a good reason: young Ryan Gosling. But don’t count out young James Marsden, either. Set in 1940s South Carolina, Ryan Gosling and Rachel McAdams star as Noah and Allie, the star-crossed lovers whose chemistry is so electric it makes someone as skeptical as me believe in the kind of love that spans decades and defies all odds.
20. Knives Out
One more New England movie, this film satirizes the rich New England families and cultures that some of the others romanticize. Yet it still causes me to savor the fall. Set in a Massachusetts mansion full of mahogany interiors and book-lined rooms, this leafy, murderous paradise is home to the Thrombey family. This dysfunctional brood has gathered to celebrate — or mourn, depending on who you ask — the passing of their patriarch, mystery novelist Harlan Thrombey. Enter Benoit Blanc, a private detective with a Southern drawl played by Daniel Craig. Knives Out’s clever blend of classic mystery tropes and modern sensibility is an exploration of wealth, privilege, and immigration. Talk about timely. And the subtle politics are ripe for this fall since we’re in an election year. Godspeed to all of us.
Enjoy fresh or frozen peaches in this sweet and moist peach upside-down cake!
Simple cake ingredients from the pantry, peaches, and a crispy, caramelized brown sugar topping make this easy dessert a decadent treat!
It’s easy to make with ingredients you likely have on hand.
Prep is super fast.
It’s a fluffy, tender yellow cake with a buttery peach topping.
You can use fresh, frozen, or canned peaches, making this recipe easy to prepare year-round.
Ingredient Notes For Peach Upside Down Cake
Peaches: Fresh or frozen peaches work in this recipe. If using canned, be sure they are well drained. If using fresh, I like to peel the peaches (see recipe notes for peeling).
Flour: All-purpose flour is the base of this cake.
Butter: I prefer unsalted butter in baking (and salted butter for cooking or serving).
Brown sugar: Light or dark brown sugar can be used in this cake.
Sugar: Sugar adds sweetness and texture.
Baking powder: Baking powder helps this cake to rise, ensure your baking powder is fresh.
Variations: Mix and match the peaches with blueberries or sliced strawberries, or use pears, apples, or pineapple instead.
To peel fresh peaches cut a small “X” in the bottom of each fruit and drop them into boiling water for about 20 seconds. Immediately place them in a bowl of ice water and rub the peels off.
How to Make Peach Upside-Down Cake
Enjoy fresh or frozen peaches in this sweet and moist peach upside-down cake!
Melt brown sugar in butter in a baking pan with sliced peaches.
Prepare batter (recipe below) and spread over the peaches.
To make up to 3 days ahead, wrap the cooled cake in aluminum foil, then plastic wrap and store in the refrigerator. Discard the plastic wrap and reheat cake at 300°F for about 10-15 minutes before serving.
Keep leftover peach upside-down cake covered in the refrigerator for up to 3 days.
Freeze a cooled cake or portions in freezer-safe containers and thaw overnight in the refrigerator. NOTE: The peaches may be discolored once thawed, but that won’t affect the flavor. Simply top with fresh peaches or whipped cream.
Other Peachy Delights
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Moist and fluffy upside down peach cake is made with fresh, frozen, or canned peaches and a buttery homemade cake batter.
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Cooling Time 15 minutesminutes
Total Time 1 hourhour10 minutesminutes
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Preheat oven to 350°F.
Place the brown sugar and butter into a 9″ round pan. Add to the preheated oven for about 3-4 minutes or until the butter is melted. Stir to combine.
Toss peach slices & flour in a small bowl if using fresh or frozen (canned peaches do not need flour). Arrange the peach slices in an even layer on top of the brown sugar and butter. Set aside.
Batter
Combine sugar and melted butter in a large bowl. Stir in egg.
In a small bowl, combine flour, baking powder, cinnamon & a pinch of salt.
Add flour mixture alternately with the buttermilk to the butter mixture. Stir just until combined.
Spread the batter over the peach slices and bake 32-36 minutes or just until a toothpick comes out clean.
Remove from the oven, and let cool in the pan 15-20 minutes. Run a knife along the edge of the cake and invert it onto a platter. Serve warm with ice cream if desired.
*Here’s how to peel peaches: Cut a small “X” in the bottoms and place them in boiling water for about 20 seconds. Immediately place them in a bowl of ice water to stop the cooking. The skins will peel off easily.Canned or frozen and thawed peaches can also be used instead of fresh. One cup of canned peaches or 10 ounces of frozen are equivalent to two fresh peaches. Canned peaches do not need to be tossed with flour.It is important to wait at least 15 minutes before turning the cake over to allow the topping to set.Leftover cake can be kept in an airtight container in the refrigerator for 3 days. Before freezing, allow to cool completely. Then wrap and store in the freezer for up to 2 months.
This lemongrass chicken recipe is a favorite easy dinner.
Chicken thighs are marinated in a delicious lemongrass marinade with fresh lime and ginger. It’s grilled until juicy and tender.
What is Lemongrass Chicken?
Lemongrass chicken is popular in Thai and Vietnamese cuisine, among many others. It has a herbaceous, lemony aroma, and this version packs a lot of flavor with the addition of aromatics and fish sauce. It is reminiscent of a favorite dish I enjoy at a local Vietnamese restaurant; it’s flavorful and goes with almost any fresh side.
Most grocery stores carry stalks of lemongrass near the other fresh herbs. You can also replace it with a lemongrass paste if you’d prefer.
To prepare lemongrass, peel off the tough outer layers and finely chop or mince the tender center. More details on preparation below!
The rich and slightly caramelized marinade tastes sweet and savory with the perfect balance of flavors.
Adding lime juice adds a bright and tangy zing to the dish.
This juicy, tender chicken is slightly charred on the grill and pairs perfectly with the flavorful sauce.
It’s the perfect chicken for a fresh and flavorful bowl or wrap.
Ingredients for Lemongrass Chicken
Chicken: Boneless chicken thighs are the best choice for this recipe as they are nice and juicy. Chicken breasts can also be used in this recipe as well I’d recommend pounding them to ½-inch thick.
Lemongrass: Lemongrass adds a lovely lemony citrus flavor and is usually sold in long stalks at the grocery store. You can also use lemongrass paste (check the recipe notes). While it’s not exactly the same, a bit of lemon zest can be used in place.
Marinade: The marinade is where all of the flavor for this dish comes from. Fresh ginger adds flavor, fish sauce adds savory umami flavor, and brown sugar adds sweetness and helps the chicken to caramelize.
Variations
Spice up the marinade with extra red pepper flakes, black pepper, Thai basil, sriracha, Thai chili paste, or gochujang.
How to Make Lemongrass Chicken
Prepare marinade (recipe below).
Toss chicken in marinade to coat and marinate.
Grill chicken on medium-high.
Allow chicken to rest for 5 minutes before serving.
To prepare lemongrass for this recipe, cut the stalk into pieces 3 to 4 inches long and remove the tough, woody outer layers. Finely chop the tender inside portion.
Storing Leftover Lemongrass Chicken
Keep leftover lemongrass chicken in a covered container in the refrigerator for up to 4 days and freeze portions in zippered bags for up to a month.
Reheat lemongrass chicken in the microwave or air fryer and serve as a new meal with sweet chili sauce, or add leftovers to a quick stir fry or a coconut curry soup.
Lemongrass Chickens Pairs Well With…
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Lemongrass Chicken
This lemongrass chicken has a sweet and savory marinade and is grilled to juicy perfection.
Prep Time 1 hourhour10 minutesminutes
Cook Time 6 minutesminutes
Total Time 1 hourhour16 minutesminutes
Prevent your screen from going dark
To prepare lemongrass, cut it into pieces 3 to 4 inches long and remove the tough, woody outer layers. Finely chop the tender inside portion.
In a medium bowl, combine brown sugar, soy sauce, fish sauce, lime juice, lemongrass, ginger, garlic, and red pepper flakes if using.
Add the chicken thighs and toss well to coat. Marinate at least 1 hour or up to 8 hours.
Preheat the grill to medium-high. Cook the chicken 3 to 4 minutes per side or until it reaches 165°F in the thickest part.
Lemongrass subsitute: You can replace lemongrass with a lemongrass paste if you’d prefer. Chicken breasts: If using chicken breasts in place of chicken thighs, pound the breasts to ½-inch thickness before marinating and grill 6 to 7 minutes per side. Serving suggestion: Our favorite way to serve this chicken is with rice noodles or over rice with fresh lime, fresh vegetables such as cucumbers, bean sprouts, pea shoots, and fresh herbs like basil, cilantro, and/or mint. Store leftovers in an airtight container in the refrigerator for up to 4 days.
This teriyaki chicken bowl is a 30-minute meal with an easy homemade teriyaki sauce.
Tender chunks of chicken are simmered in a sweet and sticky sauce, spooned over rice, and served with veggies and herbs.
This teriyaki bowl recipe is a 30-minute meal.
The tender and juicy chicken is smothered in the sweet and savory sauce.
The crispy and fresh broccoli contrasts perfectly with the tender chicken.
Finally, the salty soy sauce and sweet brown sugar teriyaki sauce pull it together.
Serve over bowls of steaming white rice, and dinner is made!
Ingredients for Chicken Teriyaki Bowls
Chicken: Use boneless skinless chicken breasts or chicken thighs for this recipe. You can also use shrimp or salmon.
Teriyaki Sauce: Use the homemade sauce below or a store-bought sauce. Homemade teriyaki sauce is easy to make with ingredients like soy sauce, brown sugar, garlic, and ginger. If using a prepared sauce, ensure it’s a thick sauce like La Choy.
Vegetables: I love steamed broccoli or other fresh stir-fried vegetables such as snap peas, bell peppers, or edamame.
For Serving: I love to spoon this teriyaki chicken over brown or white rice. It’s also great with other grains, cauliflower rice, or chow mein noodles.
Cut the chicken into bite-sized pieces and cook (recipe below).
Make the sauce and whisk until bubbly; return the chicken to the pan and heat with the sauce.
Divide chicken and broccoli over each bowl and drizzle with the remaining sauce from the pan.
Garnish as desired and serve.
Meal Prep Tips
Make chicken and broccoli ahead of time and store them in separate air-tight containers in the refrigerator for up to 4 days.
Reheat in the microwave, and once heated, add the fresh toppings
More Meals in a Bowl
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5 from 39 votes↑ Click stars to rate now! Or to leave a comment, click here!
Teriyaki Chicken Bowls
Teriyaki chicken bowls are made with tender and juicy morsels of chicken, crisp broccoli tossed in a sticky sweet sauce.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
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Place the broccoli florets in a medium bowl with 2 tablespoons of water. Cover with a plate and microwave for 2-3 minutes or until tender crisp.
Cut the chicken into bite-sized chunks and season with salt and pepper.
Heat oil in a large skillet over medium high heat. Add the chicken pieces and cook 3 minutes without stirring. Stir and continue cooking 4 minutes more or until almost cooked through. Remove chicken and set aside on a plate.
Add all sauce ingredients except cornstarch to the skillet. Whisk until bubbly and the brown sugar has dissolved. Combine 1 ½ tablespoons cornstarch with 1 ½ tablespoons water and drizzle into the simmering sauce while whisking until thickened. You may not need all of the cornstarch.
Add the chicken back into the pan and simmer 2-3 minutes or until cooked through.
Place ¾ cup of rice in each bowl. Divide the chicken and broccoli over the bowls. Spoon any sauce overtop and garnish as desired.
Broccoli can be cooked on the stovetop. Add ¾ water to a skillet and bring to a simmer over medium heat. Add broccoli and cover, let steam 3-5 minutes. Teriyaki Sauce: If using a prepared sauce, ensure it’s thick like La Choy. Optional Additions:
Steamed veggies—broccoli, snap peas, edamame, or peppers.
Fresh veggies—diced cucumbers, green onions, and julienned bell peppers.
Sesame seeds, chopped cilantro, lime wedges.
Teriyaki chicken bowls will keep in an airtight container in the refrigerator for up to 4 days.
Brown sugar apple dip is only 3 simple ingredients and it’s the most addicting and creamy fruit dip. I seriously can’t stop eating it! Be sure you have plenty of apples in the house because you’re going to be dipping them until the dip is gone!
I served this brown sugar cream cheese apple dip last month at a baby shower and then forgot to ever post it. That’s kind of how life goes. I get so busy I suddenly realized I didn’t follow up on doing something. We served this dip with fresh apple slices and Cade seriously made sure that I left him his own personal serving at home.
Anyway, none of that really matters when you’ve got brown sugar apple dip staring you in the face. Man, I love me some brown sugar! Shhhh…I always take a pinch or two and eat it plain. Do you??
Sometimes it’s hard to think up something yummy for after school treats or something a little different to take to a party and I think this dip is the perfect thing.
Ingredients for Brown Sugar Apple Dip
There are only 3 simple ingredients needed and it all comes together in just 5 minutes. Here is your ingredients list:
Cream Cheese – the block style cream cheese is preferred, not the whipped spread, and it’s important that it’s at room temperature so it mixes easily with the sugar and vanilla
Brown Sugar – adds all the sweetness and balances the tanginess of the cream cheese
VanillaExtract – adds delicious flavor
The measurements for each of the ingredients can be found in the recipe card down below. You can’t beat the taste of this simple creamy mixture!
What Apples are Best for Dipping?
My favorite apple for dipping will forever and always be Honeycrisp apples. Braeburn, Envy, or Pink Lady apples are also super delicious. If you like your apples to be a little more tart, go for Granny Smith apples. They actually pair with the sweet brown sugar dip brilliantly.
Can I Use Low Fat Cream Cheese?
Yes, the low fat cream cheese works great, but I would avoid the fat free cream cheese.
How Long Will Apples Keep?
If stored properly, apples should keep for 2 months. Apples should be kept in the refrigerator.
Are Apples Healthy?
Apples are packed with antioxidants, flavonoids, and dietary fiber. The antioxidants in apples may help reduce the risk of developing cancer, hypertension, diabetes, and heart disease.
Apples do contain a fair amount of carbs. A 3″ diameter apple has about 25 carbs.
How to Keep Apple Slices from Turning Brown
Using sliced apples can be a little tricky because they brown so quickly, and then they are a little less appetizing. This is especially the case when you want to have sliced apples out at a party or gathering. I have a solution for you! Citric acid!
Before serving the sliced apples, soak them in a water and citric acid. Citric acid can be found in lemon juice, orange juice or pineapple juice. For every 1 cup of water you use, add 1 tablespoon of your citric acid source.
All of the apples should be covered with the water. Let them soak for about 5 minutes. Remove them from the water and let them drain. You can even pat them dry a little. This will help keep them looking fresh for at least a few hours.
What Can I Dip in Brown Sugar Apple Dip?
You don’t need to limit yourself to just apples! The apples are heaven in this dip, but there are all kinds of options. Here are some ideas:
Pretzels
Graham Crackers
Other Fruit (strawberries, bananas, pineapple, etc.)
Animal Crackers
Nilla Wafers
As long as we are talking about mixing things up, you can also mix in some toffee bits to add a little crunch and even more caramel flavor. P.S. Have you tried our peanut butter toffee apple dip recipe?? Come to momma!!
Storage Tips
Creamy apple dip should be stored in the fridge in an airtight container. It will keep for about a week. It unfortunately doesn’t freeze well so you’re just gonna have to eat it all!!
Whether you need a delicious recipe for an after school snack, game day, a baby/bridal shower, or a fun family gathering, this brown sugar apple dip is a great option! It’s a hit with kids and adults and loved by everyone!
More Fruit Dip Recipes:
Servings: 8-10 servings
Prep Time: 10 minutesmins
Total Time: 10 minutesmins
Description
It’s creamy and delicious which is exactly what a fruit dip should be.
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Beat it all together with a hand mixer and continue to beat until fluffy!!
8 Ounces Cream Cheese, 1 Cup Brown Sugar, 1 Tablespoon Vanilla
Cover in an airtight container and store in the refrigerator.
If you are a fan of handy food tips, you may also love these tips on Baking Cookies! These are wonderful for the holiday season when you are making lots of goodies for your friends and family.
❤️WHY WE LOVE THIS RECIPE
We cook a lot with brown sugar, and there have been occasions when we ran out and needed a quick substitute. This homemade brown sugar will work in a pinch and it’s always nice to know you can make this up! It keeps well too!
This is also a great food tip if you enjoy just making your own and knowing what is in your food. Reading food labels can be eye opening and if you want just two simple ingredients this is a fantastic way to accomplish just that!
🍴KEY INGREDIENTS
White Granulated Sugar
Molasses
Yep, those are the only two ingredients you need to make a brown sugar substitute! We always have molasses on hand, so if you don’t, this won’t be that handy, but we cook with molasses quite a bit.
🍽️HOW TO MAKE
This recipe is for light brown sugar and if you need dark brown sugar you can change the ratio to 2 tablespoons to one cup.
FAVORITE RECIPES WITH BROWN SUGAR AND MOLASSES
Molasses Cookies – These cookies are made with both brown sugar and molasses and they are always a hit!
Brown Sugar Pie – This old fashioned recipe is one your family will love. It comes together really quickly and it’s always a hit.
Brown Sugar Meatloaf – This is one of our most popular recipes for a reason! It’s so good and your family will love it.
Brown Sugar Banana Bars – These are made in a snack size pan and super simple! Great addition to any gathering.
Beef: I love flank steak for beef stir fries and dishes like mongolian beef. Skirt steak or hanger steak are other great options.
Marinade: Hoisin sauce, cornstarch, and Sriracha add flavor and tenderize the beef. If you haven’t tried hoisin sauce, it’s really delicious in stir fries or drizzled over rice.
Broccoli:I prefer fresh broccoli florets in this recipe. Cut them into small, bite-sized pieces. You can use frozen broccoli however it has a softer texture
Sauce:The sauce is made with oyster sauce, brown sugar, sesame oil, soy sauce and rice wine. Ensure you’re using riceWINE, not rice vinegar.
Variations
Add in water chestnuts, baby corn, mushrooms, or sliced bell peppers.
Top with toasted sesame seeds or sliced almonds.
To properly slice flank steak, look at the beef and you’ll see lines running along the length of the beef. That’s called the grain, and it looks similar to the grain on a piece of wood. If you cut alongside those lines (or WITH the grain), the steak becomes very tough and chewy. So instead, you’re going to cut across the lines (AGAINST the grain), which breaks down the connective fibers and gives you tender pieces of meat.
How to Make Beef and Broccoli
Prepare marinade and add to sliced beef, then make the sauce (recipe below).
Stir-fry the beef and transfer to a plate. Cook broccoli florets in the same skillet.
Add the sauce over the beef and broccoli.Simmer and stir until sauce is thickened.
Garnish with green onions and sesame seeds and serve over rice.
Freeze flank steak for about 30 minutes beforehand for easier slicing.
Thinly slice the beef across the grain into strips for tender beef.
Marinate for at least 15 minutes to tenderize and flavor the beef.
Storing Leftovers
Keep leftover beef and broccoli in a covered container in the refrigerator for up to 4 days. Freeze in a zippered bag for up to 4 months. Reheat on the stovetop or in the microwave with a little water to loosen the sauce.
Stir Fry Favorites
Did your family love this Beef and Broccoli recipe? Leave a comment and a rating below.
4.97 from 32 votes↑ Click stars to rate now! Or to leave a comment, click here!
Beef and Broccoli Recipe
This recipe takes tender beef and crisp broccoli and cooks it in a homemade sweet and spicy sauce.
Prep Time 15 minutesminutes
Cook Time 12 minutesminutes
Marinate Time 15 minutesminutes
Total Time 42 minutesminutes
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In a small bowl, combine sliced flank steak with all marinade ingredients. Let rest at room temperature for at least 15 minutes or refrigerate for up to 4 hours.
In a separate bowl, whisk together all ingredients and set aside. Gather all stir-fry ingredients and set aside.
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer, in batches if needed, and cook for about 2 minutes, stirring halfway through. Transfer cooked beef to a plate.
Add 1 tablespoon vegetable oil to same skillet and add the broccoli florets. Cook the broccoli for 1 minute, then add water and cover the skillet to steam the broccoli for approximately 2-3 minutes, or until tender-crisp. Transfer the broccoli to the plate with the beef.
If needed, add a small drizzle of vegetable oil to the same skillet, then add garlic and ginger. Cook for 30 seconds, being careful not to burn the garlic. Add cooked beef and broccoli to the skillet and stir to combine.
Whisk sauce ingredients again to make sure they’re combined, then add them to the skillet. Cook everything for 1-2 minutes, stirring until sauce is thickened and the beef and broccoli are coated.
Remove from heat and sprinkle with green onions and sesame seeds if desired and serve. Can be served as is, or over white rice.
Ensure the steak is cut across the grain so it is tender. For easier slicing, place the beef in the freezer for 15 to 30 minutes before cutting. Cut the broccoli florets into smaller bite sized pieces for best results.
Course Casserole, Side Dish
Cuisine American
