These are so easy to make, and you need four simple ingredients! Great for any gathering!
❤️WHY WE LOVE THIS RECIPE
This recipe is so easy to make and is delicious! It’s only four simple ingredients and perfect for a small gathering. It’s made in an 8X8 and you can make them the night before too. I think they are actually better the next day. We love the combination of peanut butter and butterscotch, it really goes together well.
SWAPS
Some people like to use chocolate chips instead of the butterscotch. That is an easy switch. You can also use the colored marshmallows if you like! Crunchy or smooth peanut butter works.
⭐TIP
These are great stored in a cool place but we love them cold from the fridge. I don’t know why, but cold they are even better!
OTHER DELICIOUS TREATS
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This candy is easy and delicious and only four ingredients! Super versatile, you can switch out the butterstotch for chocolate.
Prep Time 10 minutesmins
Refrigerate 2 hourshrs
Total Time 2 hourshrs10 minutesmins
Course candy
Cuisine American
1cupcrunchy or smooth peanut butter
1/4cupbutter or 4 tablespoons
2cupsbutterscotch chipsI use an 11 ounce bag
5cupsminiature marshmallowswhite or rainbow colored
Melt the peanut butter, butter and butterscotch chips in a pan on top of the stove on low heat until smooth when stirred with a spoon. Line an 8 x 8 baking dish with aluminum foil and spray the foil with cooking spray.
Pour the peanut butter mixture into the baking dish and let cool for about 15 minutes so the marshmallows will not melt when placed on top. Spread marshmallows on top and gently mash into the peanut butter mixture with the back of a spoon or your hand.
Refrigerate for at least two hours and cut into squares.
This guide makes it easy to master a rich and creamy homemade bechamel sauce. With just flour, butter, milk, and seasonings, you can create this classic, velvety sauce every time.
Flavor: It has a smooth, creamy flavor with rich buttery warmth and a hint of nutmeg that makes any dish feel extra comforting.
Skill Level: A whisk, a pan, and a little technique are all you need to master making the blonde roux; everything else is just gravy!
Recommended Tools: If you don’t already have a good-quality whisk for sauces, now is the time to get one.
Basic Bechamel Ingredients
Milk: Whole milk is your best bet for the fullest flavor. Non-dairy alternatives include oat milk, almond milk, and soy milk; however, the sauce may need more or less flour and whisking in Step 3.
Butter: Full-fat butter is needed to help brown the flour, creating that rich, toasty, nutty flavor. If using salted butter, reduce the salt.
Flour: White flour ensures the sauce stays silky smooth when the milk is whisked in. Other flours may make the Bechamel grainy.
Seasonings: White pepper is preferred (if you have it) to keep the sauce as visually clean as possible, but black pepper works just as well. Nutmeg is a must-have for Béchamel as it complements the rich and buttery flavors with a slight pinch of savory flavor.
Variations: Depending on the menu, Bechamel can be tweaked just a little bit to create an entirely new recipe! Use cayenne, smoked paprika, or even Old Bay seasoning instead of nutmeg.
How to Make Bechamel Sauce
Cook flour in butter for 4 minutes.
Whisk the milk in stages, ensuring it’s smooth between each stage.
Bring to a boil while whisking until the sauce is thick and smooth.
Stir in seasonings.
Secrets to a Smooth and Silky Sauce
Room-temperature or slightly warmed milk will prevent a lumpy sauce when added in Step 2. But if the sauce does get lumpy, mix it in a small blender.
If your sauce is too thick, it can be thinned out by whisking in more warmed milk. The fastest way to thicken a thin sauce is to gently whisk in a slurry over medium heat.
Store cooled bechamel sauce in an airtight container with a piece of plastic wrap over the surface (this prevents a skin from forming) for up to 5 days or freeze in a zippered bag for up to 3 months.
Reheat from cold or frozen on low heat and whisk until it’s smooth again, adding warm milk if needed.
So Many Ways to Serve!
Layer it with pasta, meat, and cheese for a rich, creamy texture in lasagna recipes.
Stir in shredded cheese for the smoothest cheese sauce.
Pour over potatoes or veggies, top with breadcrumbs, and bake.
Moussaka or pastitsio? Use it as the creamy topping for these classic baked dishes.
Make a croque-monsieur. Spread on sandwiches before toasting for that café-style touch.
More Smooth and Silky Sauces
Did you try this Bechamel Sauce recipe? Leave a comment and rating below.
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Allow the milk to sit on the counter for 30 minutes or lightly warm it.
In a saucepan, melt butter over medium-low heat. Stir in the flour and cook, while whisking, for 4 minutes without browning.
Gradually whisk in a little bit of milk at a time, whisking until smooth after each addition. It will be thick and pasty at first.
Turn the heat to medium and bring the mixture to a boil. Keep at a low boil for 5 minutes, whisking often, until sauce is thick and creamy.
Stir in salt, white pepper, and a pinch of nutmeg.
Salted butter can be used, adjust seasoning to taste when adding salt.
1 cup of shredded cheese can be added after removing from the heat
To add classic flavor, warm the milk over very low heat with a bay leaf and ¼ of an onion for 20 minutes. Strain before using the milk. This is how I made it at culinary school; however, if adding other elements to the bechamel, such as cheese or using it for lasagna, I generally skip this step, as the flavor can get lost.
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.
More Holiday Side Dishes
Did you enjoy this Homemade Corn Pudding? Leave a rating and comment below!
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.
This easy baked mac and cheese recipe is at the very top of my list of favorite comfort dishes. It’s a breeze to make with macaroni in a rich and creamy cheese sauce (and lots of it!) baked until bubbly under a golden crumb topping.
Flavor: Using two kinds of cheese and extra sauce makes the dish extra creamy, rich, and full of cheesy goodness.
Skill Level: This recipe is easy to make and can be prepared ahead of time and refrigerated.
Swaps: Try this recipe with mixtures of different cheeses, such as mozzarella, Monterey Jack, Havarti, Provolone, Gruyere, or Gouda.
Essentials and Easy Swaps
Pasta:Elbow pasta makes the creamiest mac and cheese, but any medium or small shapes with ridges or holes, like shells or cavatappi, work too.
Cheese: Sharp shredded cheddar adds a bold cheese flavor. You can replace 1 cup of cheddar with Swiss, Havarti, or Gruyere cheese.
Dairy: I use a combination of milk and cream to make it nice and creamy. Heavy cream will give the dish all the more richness.
Topping:Panko breadcrumbs have a nice crunch, but you can use regular breadcrumbs or crushed cracker crumbs (saltines or Ritz) instead.
Variations
Add extra protein that will complement the cheesy flavors. Bacon or sausage tastes wonderful in baked mac and cheese, and adds a smoky layer.
Broccoli, peas, or green beans are nice add-ins for adding nutrients and cutting through some of the cheesy richness.
Shredding cheese from a block makes a velvety smooth sauce, but pre-shredded cheeses can be used if time is of the essence.
If you have a food processor, use the shred blade to make quick work of shredding the cheese.
Baking mac and cheese is the classic Southern method, but if dinner needs to be on the table fast, you can skip the baking step and serve from the stovetop.
How to Make Baked Mac and Cheese
Cook pasta: Cook the pasta al dente (recipe below).
Make sauce: Cook butter, flour, and seasonings. Whisk in milk and cream, then stir in cheeses.
Add pasta: When the cheeses are melted, whisk the sauce until smooth and stir in the cooked pasta.
Bake: Spoon into a casserole. Sprinkle the bread crumb topping over the top and bake. Easy peasy!
Do not overbake this mac and cheese to keep it extra creamy. Everything is already cooked; heating it blends the flavors and gives it a browned topping.
Once heated through, the dish is ready to serve.
Holly’s Helpful Hints
Don’t overcook the pasta as it cooks more in the oven; it should be al dente (firm).
If time allows, shred your cheeses from a block for a smoother sauce. Pre-shredded cheeses will work, but they don’t melt as smoothly.
Remove sauce from the heat before adding cheese. Oveheating cheese can cause it to separate or become grainy.
Do not overbake: Once the macaroni is hot and bubbling on the edges, it’s ready.
Love Your Leftovers
Leftovers: Keep leftover baked mac and cheese in a covered container in the refrigerator for up to 5 days or freeze portions in zippered bags for up to 3 months. Reheat on the stovetop or in the microwave with a little milk added to loosen the cheese sauce.
Make Ahead: Prep mac and cheese ahead and keep it covered in the refrigerator without topping for up to 2 days. Let the mac and cheese rest at room temperature for about 45 minutes. Stir in ½ cup of warm milk after baking for 20 minutes. Add topping and bake until hot and bubbly.
Freezing: Assemble unbaked mac and cheese in a foil-lined dish, freeze, then wrap in plastic wrap to free up the dish.
To bake, return the casserole to the baking dish and thaw overnight in the refrigerator. Let the mac and cheese rest at room temperature for about 30 minutes. Add topping and bake until hot and bubbly.
More Cheesy Baked Pasta
Did you make this Baked Mac and Cheese recipe? Leave a rating and comment below!
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Preheat the oven to 400°F.
Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain well, run under cold water, and set aside.
Meanwhile, in a small bowl, make the topping by combining Panko breadcrumbs, 2 teaspoons butter, 2 ounces cheddar and 2 tablespoons Parmesan. Mix well and set aside.
In a medium saucepan, melt 5 tablespoons butter over medium heat. Stir in flour, onion powder, and garlic powder. Cook for 2 minutes while stirring.
Gradually add the milk and cream, whisking until smooth after each addition. Continue cooking over medium heat until the mixture comes to a simmer and let simmer for 1 minute.
Remove the sauce from the heat and add cheddar & Parmesan cheeses, mustard powder, seasoned salt, and pepper. Whisk until melted and smooth.
Toss the sauce with the drained macaroni and gently spoon it into a 9×13 casserole dish.
Sprinkle the Panko crumb mixture over top and bake for 20 to 22 minutes or until bubbly and topping is browned. Do not overcook.
Cheese: Substitute Gruyère for ½ cup of the cheddar cheese if desired. Pre-shredded cheese works but doesn’t melt as smoothly. Remove the sauce from the heat before adding in the cheeses. Pasta: Cook the pasta (macaroni) just until al dente (firm), as it will cook more as it bakes. Baking: If the mac and cheese is overcooked, it won’t be creamy. Cook just until hot, and the topping is browned. Cool for 10 minutes before serving. Topping: Adding bread crumbs to the topping is optional, this mac and cheese can be topped with just cheese if you prefer.
Make Ahead: Prepare this baked mac and cheese up to 2 days in advance and keep it in the fridge, with the topping stored separately. Take it out of the fridge 45 minutes before baking. Cover with foil and bake for 20 minutes. Then, remove the foil and stir in up to ½ cup of warm milk or as needed to achieve a creamy texture. Add the topping, and bake uncovered for another 10 to 12 minutes or until browned.
Leftovers: Keep covered in the fridge for up to 5 days. Add a splash of milk or cream and reheat in the microwave or on the stovetop using low heat. Freeze for up to three months and thaw in the refrigerator before reheating.
Butter on your grilled cheese for the perfectly crispy sandwich? Or a spread of mayo? It’s a debate as old as time for what makes the best grilled cheese. Luckily, you no longer have to choose! This Butternaise spread combines the best of both worlds for the perfect crispy sandwich.
Butternaise is a simple, homemade blend of butter and mayonnaise with seasonings that creates a perfectly crisp, flavorful crust on grilled sandwiches. This homemade Butternaise recipe is inspired by Tillamook’s Butternaise and it is a game-changer.
A grilled cheese sandwich is the ultimate comfort food. It’s crispy, it’s buttery, it’s cheesy, and it goes perfectly with a bowl of warm tomato soup. A staple in every household, it’s a winner for dinner because it’s so easy to whip up. With only 3 ingredients and less than 10 minutes, you can have a meal on the table.
Just when you thought it couldn’t get any better… Enter Butternaise. It’s a combo of butter and mayo and a little bit of seasoning. We needed to test it out for ourselves to see does it really make a difference in the quest for the best sandwich?
So what’s the verdict… I can confirm that butternaise did, in fact, make the BEST grilled cheese sandwich. It got the perfect crispy crust from the mayonnaise, the rich flavor from the butter, and a little boost from the added seasonings. I absolutely will be keeping some stocked in my fridge.
So how do you make this viral spread? You simply mix the softened butter, mayonnaise, and seasonings. For the best results, I do recommend using a hand mixer to get this spread nice and fluffy. For the ultimate flavor, use Kewpie Mayo, but in a pinch, regular mayonnaise will work too!
You can use Butternaise for a classic grilled cheese, but don’t stop there! Use this on any of your favorite toasty sandwiches to uplevel them.
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
To make grilled cheese sandwiches
In a small bowl, use a hand mixer to beat butter until fluffy, about 1-2 minutes. Mix in mayo, garlic powder, onion powder, and smoked paprika until smooth.
To make grilled cheese sandwiches:
Preheat a large skillet or electric griddle over low heat.
Spread 1 tablespoon of the butternaise over one side of each piece of bread. Place 4 slices of bread in the skillet, butternaise side down.
Top the bread with cheddar cheese slices and the remaining slice of bread, butternaise side out.
Cook until bread is golden and crisp, about 4-5 minutes. Flip and cook the other side until golden and the cheese is melty.
Potatoes au gratin makes the perfect potato side dish for Sunday supper or as a make-ahead holiday side dish! Layers of potatoes and onions are baked in a rich, cheesy sauce until bubbly and golden brown.
This Potatoes au Gratin recipe makes easy cheesy potatoes, similar to scalloped potatoes but loaded with rich cheesy flavor. They are the perfect holiday dish next to a baked ham or even Roast Beef Tenderloin or pork tenderloin!
Flavor: Creamy, cheesy, and comforting with a golden, slightly crispy top that makes every bite irresistible.
Recommended Tools: To save time on prep and make even and thin potato and onion slices, use a mandoline or the side of a box grater.
Budget Tip: You can swap Gruyère for provolone or Swiss and still get that melty, flavorful goodness.
Time-Saving Tip: If you’re short on time, check the recipe notes below to reduce cooking time.
So what is the difference between scalloped potatoes and au gratin potatoes? They’re both very similar, containing potatoes (and often onions) baked in a creamy sauce. Au Gratin is defined as covered with breadcrumbs or cheese, scalloped refers to “bake with milk or a sauce”.
In the case of this recipe, the difference is the cheese. That being said, the term scalloped potatoes is still often still used if there is cheese within the dish!
The Best Kind of Potato to Use for Potatoes au Gratin
Just like when making scalloped potatoes, the best potatoes for gratin are red-skinned or Yukon gold potatoes. These two waxy potatoes can hold their shape well and because they’re thin-skinned, they do not require peeling (extra bonus!).
While russet potatoes or baking potatoes taste good, they’re more starchy. They do not hold their shape as well and the dish can become mushy, they’re more suited to mashed potatoes.
Cheese for Potatoes au Gratin
What is the best cheese for potatoes au gratin? When making Gratin potatoes, choose cheeses that have lots of bold flavors. Our top choices are varieties with a sharper flavor including sharp cheddar and Gruyere.
Gruyere cheese adds a rich flavor to au gratin potatoes that truly cannot be matched; if you can get it, I highly recommend that you do! If Gruyere isn’t available use provolone or swiss for a similar flavor!
How to Make Potatoes Au Gratin
Potatoes Au Gratin has tender potatoes in a creamy, cheesy sauce for a dish that everyone loves.
Prep: Thinly slice the potatoes and onions.
Assemble: Stack the potato slices and onions in little piles and then stand them on their sides in the casserole dish.
Sauce: Cook the cheese sauce in a saucepan over medium heat until smooth and creamy (full recipe below), then pour it over the potato and onion slices.
Bake: Bake until the potatoes are tender and the sauce is bubbly.
Pre-shredded cheese will work in this recipe; however, the sauce will be smoother if you shred cheese from a block.
If swapping the cheese, make sure you use varieties that have bold flavors.
For a quicker version, layer potatoes and onions, cover, and microwave 10 minutes. Add cheese sauce and bake 45–55 minutes as directed. Just as delicious, but a little quicker!
Make up to 24 hours ahead. Keep potatoes covered in sauce, cover tightly, and refrigerate. Bring to room temperature before baking, and add 10–20 minutes to the bake time.
While we often eat these as a side, I sometimes include leftover ham before baking and serve it as a main.
Second Day Servings
Leftover potatoes au gratin will keep in the refrigerator for up to 4 days. Let it cool completely, then cover tightly with plastic wrap, or transfer to an airtight container before refrigerating.
To freeze, allow it to cool completely and wrap the dish well with both plastic wrap and aluminum foil, or portion it into freezer-safe containers. It will keep for up to 2 months in the freezer.
For best results, thaw overnight in the refrigerator before reheating. Reheat covered in the oven at 350°F until hot throughout (about 20 to 30 minutes), removing the cover near the end to crisp up the top again.
Avoid microwaving frozen potatoes, as it can make the sauce grainy and the potatoes watery.
More Holiday Side Dishes
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Prep Time 20 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Cool Time 15 minutesminutes
Total Time 2 hourshours5 minutesminutes
Preheat oven to 400°F.
Wash potatoes and slice into ⅛” thin slices. Slice onion as thinly as possible.
Season the potatoes and onions with ½ teaspoon of salt and ¼ teaspoon of pepper. Toss well to evenly coat. Layer potatoes and onions into little stacks. Place stacks on their side in a greased 2.5QT to 3QT casserole dish.
In a saucepan, melt butter and flour and cook for 2 to 3 minutes. Add mustard powder, ¼ teaspoon salt, ¼ teaspoon pepper, and milk. Whisk over medium heat until thick and bubbly. Remove from heat and stir in cheeses until melted.
Pour the cheese sauce over the potatoes, gently separating the stacks to allow the sauce to seep between the layers. Cover with foil (sprayed with cooking spray) and bake for 60 minutes.
Remove foil and bake an additional 20 to 30 minutes or until lightly browned and potatoes are cooked. Cool 15 minutes before serving.
Slice potatoes as thinly as possible.
Shred your own cheese from a block for the best results. Fresh herbs (such as thyme or rosemary) and garlic can be added to the sauce if desired.
To reduce baking time, wrap a microwave-safe casserole dish in plastic wrap before adding the cheese sauce and microwave on full power for about 10 minutes (be careful, it will be hot when removing the plastic wrap). Add the cheese sauce and bake as directed for about 45-55 minutes.
Additional cheese (cheddar or parmesan) can be sprinkled on top once the foil is removed if desired.
Store leftovers in an airtight container for up to 4 days. Reheat in the oven or the microwave.
Try this tasty hot honey chicken recipe for dinner tonight. It’s the perfect blend of sweet, spicy, and savory flavors. It’s great served over rice, pasta, or in your favorite power bowl. Use it for meal prep this week!
Homemade Parmesan Garlic Bread is great with spaghetti, lasagna or just about anything! Fresh garlic, finely minced shallot, parsley and grated parmesan cheese is mixed with softened butter, spread on two halves of Italian bread and baked until fragrant, golden brown with crispy edges!
If you’re looking for a homemade garlic bread recipe, look no further.
Simple ingredients come together and create a better than store- bought garlic bread. The secret to this incredible garlic bread recipe is finely mince shallot! It adds a subtle and delicate onion flavor that stands out among the rest. All natural ingredients with no artificial flavors or ingredients and takes only minutes to prepare!
And it makes quite a bit so it can feed a small crowd.
unsalted butter (softened) – Lends richness and flavor.
parmesan cheese (freshly grated) – Gives additional nutty flavor, richness and some saltiness.
shallot – Adds delicate onion flavor.
parsley (fresh) – Gives this bread a pop of color and subtle herbaceous flavor.
garlic – Lends distinct punchy flavor. Use more or less depending on preference.
Preheat your oven to 475°F (or 245°C)
Using a bread knife, slice 1 (18 ounce) loaf if Italian bread in half horizontally and place on a large rimmed baking pan.
In a medium bowl, measure and add 8 ounces (1 cup) softened unsalted butter
To that, add on 1/4 cup parmesan cheese, 2 tablespoons minced fresh parsley, 2 tablespoons minced shallot and grate in 3 large cloves of fresh garlic (more or less to taste).
Mix thoroughly.
Until combined.
Divide the butter mixture along both halves of bread. Using a spatula, evenly spread the butter all over.
Once your oven is preheated, bake on the middle rack for 12 to 15 minutes. Watch carefully to avoid burning.
Remove the Parmesan Garlic Bread and let cool slightly before slicing.
What to Serve with Garlic Bread:
How To Store Leftover Homemade Garlic Bread:
Wrap tightly in aluminum foil or a resealable bag and store at room temperature for 1 to 2 days or refrigerate for longer.
How To Reheat Homemade Garlic Bread:
Preheat your oven to 350°F. Wrap any leftovers in aluminum foil and bake for 10 to 15 minutes or until heated through.
Enjoy! And if you give this Parmesan Garlic Bread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 18servings
Parmesan Garlic Bread
Homemade Parmesan Garlic Bread is great with spaghetti, lasagna or just about anything! Fresh garlic, minced shallot, parsley and grated parmesan cheese is mixed with softened butter, spread on halved Italian bread and baked until fragrant, golden brown with crispy edges!
Prep Time: 10 minutesmins
Cook Time: 15 minutesmins
Total Time: 25 minutesmins
1loafItalian bread, around 18 ounces in weight
1cupunsalted butter, softened at room temperature
1/4cupparmesan cheese, freshly grated
2tablespoonsfinely minced fresh parsley
2tablespoonfinely minced shallots
3clovesgarlic, grated
Preheat your oven to 475°F (or 245°C)Using a bread knife, slice the Italian bread in half horizontally and place on a large rimmed baking pan.
In a medium bowl, measure and add the softened unsalted butter, parmesan cheese, parsley, shallot and garlic. Mix well to combine. Divide the butter mixture along both halves of bread. Using a spatula, evenly spread the butter all over.
Once your oven is preheated, bake on the middle rack for 12 to 15 minutes. Watch carefully to avoid burning.
Remove the parmesan garlic bread and let cool a few minutes before slicing.
See blog post for storing and reheating instructions.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
This cabbage and sausage recipe is a one-pan dinner that is simple, satisfying, and perfect for any weeknight. Smoked sausage is fried with chopped cabbage and shredded carrots in a savory broth for a warm, comforting meal.
Flavor: Smoky sausage and caramelized cabbage are a cozy flavor duo.
Skill Level: This one-pot dinner has easy prep to make new cooks feel like pros.
Budget Tip: This recipe is made with budget-friendly ingredients you likely already have. To stretch it even further, toss in any leftover veggies you have in the fridge.
Serving Suggestions: This crowd pleaser can be kept warm in a slow cooker so guests can help themselves. Pair with a side of Irish soda bread, and dinner is served.
Key Ingredients and Easy Variations
Cabbage: Green cabbage works well in this recipe. Choose heavy heads and remove any discolored or limp leaves. For a softer texture, opt for savoy or napa cabbage.
Sausage: Pre-cooked smoked sausage, Polish kielbasa, or summer sausage are big time-savers for this recipe. Cook just long enough to brown the edges.
Seasonings: Pantry basics are all you need for this recipe, but you can spice it up with a dash of red pepper flakes.
Variations: Bulk up the recipe even further by mixing in some cooked egg noodles. Try rotisserie chicken or shrimp in place of the sauce. Or if time is tight, toss in a bag of frozen meatballs in Step 1 (no need to thaw).
How to Make Cabbage and Sausage
Brown sausage in butter, set aside.
Cook the onion and garlic until softened.
Add remaining ingredients (full recipe below). Cover and cook until the cabbage is softened.
Add sausage back to the pan and cook until the cabbage is tender.
Storing Leftovers
Keep leftover sausage and cabbage in a covered container in the refrigerator for up to 3 days and reheat portions in the microwave. Or freeze leftovers in zippered bags for up to 3 months.
Classic Cabbage Favorites
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Cabbage and Sausage
Cabbage and sausage is a hearty, one-pan meal with tender veggies and savory flavor.
Prep Time 20 minutesminutes
Cook Time 28 minutesminutes
Total Time 48 minutesminutes
In a large nonstick skillet, melt butter over medium-high heat. Add the sliced sausage and cook until browned, 4–5 minutes. Transfer to a plate and set aside.
Reduce the heat to medium and in the same skillet, add the onion. Cook until slightly softened, about 3 minutes. Stir in the garlic and cook for 30 seconds more.
Add the chopped cabbage, broth, carrot (if using), vinegar, salt, pepper, and smoked paprika. Cover and cook, stirring occasionally, until the cabbage begins to soften, about 15 minutes.
Uncover, add the sausage to the skillet, and toss to combine. Cook for another 5 to 10 minutes, or until the liquid has evaporated and the cabbage is tender.
Season to taste and serve.
A pinch of red pepper flakes will add a little kick.
This roasted acorn squash has the perfect balance of sweet and savory flavors with just a touch of cinnamon. It bakes up tender inside with golden caramelized edges. The buttery glaze makes every bite cozy and flavorful!
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If you’re looking for the ultimate date-night dinner at home, this garlic butter steak recipe is a showstopper. The steak is first seared on the stove to lock in a rich, golden crust, then finished in the oven for a tender, juicy center. What makes it unforgettable is the homemade garlic herb butter that melts over the top, adding layers of flavor with every bite.
Whether you’re planning a fancy dinner at home, treating yourself to a restaurant-style meal, or searching for the best garlic butter steak recipe to impress guests, this dish delivers on flavor, texture, and simplicity.
Easy Garlic Butter Steak Recipe
Have you ever had a steak so perfectly cooked and seasoned it melts in your mouth? That rich steakhouse flavor feels impossible to recreate at home, but this garlic butter steak recipe makes it easy. Juicy, tender steak topped with sizzling garlic herb butter can be yours right from your own kitchen.
Picture the best steakhouse you’ve ever been to: the sizzling hot plate, the aroma of garlic butter dripping down the sides, the kind of steak that makes every bite unforgettable. With a few simple techniques, you can create that same experience at home. I’ll show you how to sear steak on the stove, finish it in the oven, and top it with the most incredible homemade steak butter.
Garlic Butter Steak Ingredients
If you’ve been lucky enough to enjoy garlic butter steak at a fancy steakhouse, you may mistakenly think the cooking process is complicated. In reality, cooking steak with butter couldn’t be simpler!
Here’s what you’ll need to prep the steak and make the steak butter:
Steak of Choice: The star of the dish! Pick a well-marbled cut like ribeye or filet mignon for the juiciest, most flavorful results.
Olive Oil: Helps create a beautiful golden sear while keeping the steak from sticking to the pan.
Kosher Salt and Black Pepper: Essential seasonings that bring out the natural flavor of the steak and build a savory crust.
Unsalted Butter: Melts into a rich, velvety topping that enhances the steak with indulgent flavor.
Minced Garlic: Infuses the butter with bold, aromatic depth that makes every bite irresistible.
How to Cook Steak in the Oven
In my opinion, the best way to cook steak is to first sear it on the stovetop, then transfer it to the oven to finish cooking. This cooking method delivers perfect results every time!
Here’s how we make garlic butter steak at home:
Prepare: Pat the steak dry and season generously with kosher salt and black pepper to enhance flavor and create a savory crust.
Heat: Warm a skillet over medium-high heat with olive oil until shimmering for a perfect sear.
Sear: Brown the steak on each side for a nice crust that locks in juices.
Finish: Transfer the steak to the oven to cook to your desired doneness for a tender, juicy center.
Butter: Melt unsalted butter with minced garlic and spoon it over the steak for rich, aromatic flavor.
Rest: Let the steak rest a few minutes before slicing to preserve juices and tenderness.
Cooking the perfect garlic butter steak at home is easier than you think. With just a few simple steps, you can achieve this juicy steak with a rich garlic butter finish!
Tips for Making the Best Garlic Butter Steak
Prep the garlic butter: Make the garlic butter sauce ahead of time and store it in the fridge. Keep it chilled until serving for the best flavor.
Season in advance: Sprinkle the steak with salt at least 45 minutes before cooking (or the day before). Let it rest uncovered in the fridge. This dries the surface for a better sear, enhances flavor, and helps tenderize the meat.
Heat the skillet: Preheat the oven with a cast iron skillet inside so it’s piping hot. Then move the skillet to the stove top to sear the steak from the bottom, creating a rich crust before finishing in the oven.
FAQ
When Do You Salt Steak?
Guess what, if you’re wondering when to salt steak, it’s not in the cooking process at all. Salting your steak should begin anywhere from 40 minutes to 24 hours ahead of time. This really gets into the meat and also helps to break down those fibers. You really shouldn’t cook steak immediately after salting as the salt just comes off.
Why Is My Garlic Butter Steak Tough?
The most common reason your steak is tough is overcooking, but a few other factors can play a role:
Wrong Cut: Some cuts, like flank or skirt, are best for slicing in stir-fries or fajitas, not for a steakhouse-style dinner. Choose ribeye, T-bone, or similar cuts for that classic steak experience.
Old Meat: Meat that isn’t fresh can lack fat and tenderness, making it harder to cook a juicy steak.
Overcooking: Heat tightens the meat’s proteins and squeezes out juices, leaving your steak dry and tough.
What Are the Different Types of Steak?
Steak comes in so many varieties, though here I will cover just a few favorites!
Ribeye Steak: Richly marbled for juicy, beefy flavor. Trim fat only after cooking so it can melt into the meat.
T-Bone Steak: A two-in-one cut with tenderloin on one side and strip steak on the other. Flavorful but a bit tricky to cook evenly.
Filet Mignon (Tenderloin Steak): Buttery, tender, and mild in flavor. Elegant and melt-in-your-mouth, though less beefy than ribeye.
New York Strip Steak: Firm and hearty with a ribbon of fat on the edge and less marbling inside. Flavorful but leaner than ribeye.
Flank Steak: Great for fajitas or carne asada. Best cut in half before cooking and sliced thin against the grain for tenderness.
Sirloin Steak: Lean, versatile, and affordable. Not as rich as ribeye but still flavorful and perfect for everyday cooking.
We typically use a ribeye or a filet. We love the beefy flavor and the tenderness of the meat!
Reheating and Storing Steak
To store leftover garlic butter steak, let it cool completely, then wrap it tightly in foil or place it in an airtight container and place in the refrigerator for up to three days.
When reheating, avoid the microwave, which can dry out the meat. Instead, warm the steak in a low oven on a foil-lined pan until heated through, then quickly sear it in a hot pan to crisp the outside. Serve with extra garlic butter to bring back that fresh, juicy flavor.
There’s nothing quite like a perfectly cooked garlic butter steak. With a juicy, flavorful center and a golden, buttery crust, it’s a meal that feels special even on a weeknight.
Other Main Dish Recipes That Will Elevate Any Meal:
How to Make Easy Garlic Butter Steak
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To make the garlic steak butter, combine butter, garlic, salt, and pepper. Transfer the mixture to parchment paper; shape into a log. Roll in parchment to 1 ½ inches in diameter, twisting the ends to close. Refrigerate until ready to use, up to 1 week.
1/2 Cup Unsalted Butter, 3 Cloves Garlic, 1/4 teaspoon Freshly Ground Black Pepper, 1/2 teaspoon Kosher Salt
Preheat oven to broil. Place an oven-proof skillet, we prefer to use our Lodge Cast Iron Skillet, in the oven.
Using paper towels, pat both sides of the steak dry. This is essential to get a nice caramelization on the steak. Drizzle with olive oil; season with salt and pepper evenly to taste.
3 Rib-Eye Steaks, 4 Tablespoons Olive Oil, Kosher Salt and Freshly Ground Black Pepper
Remove the skillet from the oven and heat over medium-high heat on the stovetop.
Once the pan is hot, place the steak in the middle of the skillet and cook until a dark crust has formed, about 1 minute. Using tongs, flip, and cook for an additional 60 seconds.
Remove the skillet from the stove.
Place your skillet into the oven and cook until desired doneness is reached, about 4-5 minutes for medium-rare, flipping once. Let rest for 3-5 minutes, tented, not wrapped with foil.
Serve immediately with a slice of garlic butter.
Steaks can be tricky to buy. The ribeye is one of the most flavorful cuts of steak, however a filet, New York or T-bone would work as well. To reheat, place leftover steaks on a wire rack set in a rimmed baking sheet and warm them on the middle rack of a 250-degree oven for about 30 minutes.
Colin Farrell probably wants this moment back… or maybe not!
The actor went on Today on Tuesday to promote his newest flick A Big Bold Beautiful Journey. He’s been making the promo rounds with co-star Margot Robbie, and the two are having some fun doing it. So much fun, in fact, that they’re eating on live TV… and then bad-boy Colin is cussing about it!
The occasion here was a chat with Today host Craig Melvin about how Margot loves crisp sandwiches, also commonly know as a “chippy.”
Clearly feeling fresh and playful, Farrell joked that Margot has had a “pregnant appetite for the last 30-odd years,” leading her to desire weird food like a chippy. And on the set of A Big Bold Beautiful Journey, Farrell had to make those sandwiches for her! The 49-year-old actor explained:
“Tayto [crisps], cheese, and onion, white bread — white, cheap bread — thick butter, and I brought one in every morning for her. That was my job every night was to make that for her.”
Right then and there, Today producers rolled three of ’em out on set for the trio to eat! As they chowed down, Farrell asked whether the chips (er, crisps) involved were really the proper Tayto brand:
“That’s not bad. Is that Tayto? That is Tayto. Is that Tayto? It is!”
And when he finally got confirmation, he added:
“I f**king knew it!”
Record scratch!
You can’t say that on live TV!!! Robbie was caught totally off guard, and she nudged her co-star. Melvin’s head nearly exploded, and he let out a shocked statement:
“Oh my God!”
Then, with a mouthful of food, Farrell tried to play things off:
“They misheard me!”
LOLz!!!
You can see that section of the duo’s interview (below), but with the f-bomb mishap very conveniently edited out:
But the jig was already up! On that Instagram post, even despite the edit, fans were super-eager to share their amused reactions to Colin’s cussing controversy:
“It’s Colin Farrell… not expecting swearing is poor planning on your part”
“I laughed out loud when it happened this morning! Haha everyone’s faces!”
“This was funny and I love when swearing words accidentally make their way through. We are all human… s**t happens!”
“Is swearing in the morning, not normal? I start swearing the second I get up lol.”
Okay, that last person just needs to calm down. Ha!!!
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.
More Perfect Pumpkin Recipes
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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.
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.
Egg Noodles: Thick and sturdy egg noodles are the pasta of choice for this recipe. You can use penne, rotini, bowties, or medium elbow pasta for this recipe in place of egg noodles.
Butter: Butter is rich, creamy, and adds flavor and texture to these noodles. We use salted butter in this recipe. If using unsalted butter, just don’t forget to add a pinch of salt.
Cheese: Parmesan is optional, but really makes the dish pop! No parm? Romano, Asiago, or even a sprinkle of mozzarella work well in its place.
Seasonings: Garlic powder, fresh parsley, and black pepper…that’s it!
How to Make Noodles with Butter
Cook pasta al dente as per package directions.
Drain, but don’t rinse the pasta (reserve some pasta water).
Melt butter and garlic powder in the same pot.
Stir in pasta and remaining ingredients.
Toss noodles and season as desired (full recipe below).
Cooking pasta to ‘al dente’ ensures it retains its texture if there are leftovers.
Reserve a little pasta water in case it’s needed to thicken the garlic butter sauce.
Butter burns quickly, so be sure the stove is on medium heat.
To help the butter stick to your noodles, don’t rinse them!
Next-Day Noodles
Store leftover buttered noodles in the refrigerator in a covered container for up to 4 days. Add leftovers to a savory pasta e fagioli soup, or a deliciously filling turkey casserole. Or simply reheat them on the stove or in the microwave with a little butter to loosen the noodles!
Freezing buttered noodles changes their texture once thawed. Since they’re so quick and easy, just start fresh!
Easy Pasta Recipes You’ll Love!
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Buttered Noodles
Make this simple and delicious recipe for buttered noodles for the perfect side dish or snack.
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Bring a large pot of salted water to a boil. Add the egg noodles, reduce the heat to a low boil, and cook the pasta al dente according to the package directions.
Before draining the pasta, reserve ¼ cup of pasta water. Drain the pasta well, but do not rinse.
Place the pot back on the stove over medium heat and melt the butter and garlic powder.
Stir the cooked noodles, parsley, Parmesan cheese if using, and pepper. Toss to coat and season with additional salt if desired. Stir in a tablespoon or two of pasta water to reach desired consistency.
Don’t rinse the pasta, or the butter won’t stick as well.
Depending on what you are serving this side with, you can add more Parmesan cheese to taste.
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.
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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
This creamy, dreamy side dish is so easy, it practically cooks itself.
Crock Pot creamed corn is made with sweet corn, cream cheese, and cheddar cheese for an irresistibly creamy addition to any meal.
This is a set-it-and-forget-it version of creamed corn that needs very few ingredients!
It’s great for holidays since it’s prepped ahead and saves oven space.
This creamed corn recipe pairs well with almost any meal.
What You’ll Need For CrockPot Creamed Corn
Corn: I use frozen corn in this recipe, but you can replace it with fresh corn off the cob or drained canned corn.
Cream Cheese: This recipe uses a block of cream cheese. If using spreadable cream cheese, reduce the milk to ¼ cup. Do not use whipped cream cheese.
Milk: Milk thins out the cream cheese. Use any type.
Jalapeno: Diced jalapeno is optional and can be replaced with 4oz mild green chiles if desired.
Variations
Crumbled bacon is a great addition to crockpot creamed corn.
Flavored cream cheese, like onion and chive, is great.
Cheddar can be replaced with other cheeses, such as Colby Jack.
Garnish with chives or fresh parsley.
How to Make Crock Pot Creamed Corn
If using, soften jalapeno in butter.
Blend some of the corn with milk and cream cheese.
Add cream cheese mixture and remaining ingredients to a crockpot.
Stir in butter and cheese and enjoy.
Garnish with extra diced jalapenos, bacon crumbles, or cheddar cheese.
Storing Creamed Corn
Keep leftover slow cooker creamed corn in a covered container for up to 3 days. Reheat on the stovetop or in the microwave with a little milk to loosen the sauce.
Freeze in quart-sized zippered bags for up to one month and reheat on low on the stovetop.
More Slow Cooker Holiday Side Dishes
Slow cookers are the perfect way to make extra space on the stovetop and in the oven!
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Crock Pot Creamed Corn
This Crock Pot Creamed Corn is cheesy, creamy, and has just the right touch of spice, making it the perfect side dish for your holiday table.
Prep Time 15 minutesminutes
Cook Time 2 hourshours5 minutesminutes
Total Time 2 hourshours20 minutesminutes
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If using jalapeno, melt 1 tablespoon of butter in a skillet over medium heat. Add jalapeno and cook until tender. If not using jalapeno, add 1 tablespoon of butter to the slow cooker.
Combine 1 cup of corn with milk and cream cheese in the blender. Blend until smooth.
Add the cream cheese mixture, remaining corn kernels, jalapenos, salt, pepper, and garlic powder to a 4 qt. slow cooker. Mix well.
Turn the slow cooker on to high and cook on high for 2-3 hours (or on low for 4-5 hours) or until melted and creamy.
Stir in remaining butter and cheddar cheese and cook for an additional 5-10 minutes.
The blending is optional but will make a creamier dish. If preferred, this can be partially blended with an immersion blender after cooking. Diced jalapeno can be combined with the sauce mixture in Step 3 or it can be set aside and used as a garnish at the end. Mild chiles can be substituted for jalapenos if preferred. Crumbled bacon can be added before serving. Crock Pot creamed corn can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stovetop. Freeze in a zip-top bag for up to 4 weeks, reheat on the stovetop from frozen on low heat.
