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.
If you’ve got ripe bananas, you’ll definitely want to make these banana bars.
Soft, moist and delicious, this recipe is packed with banana and pecan flavor and topped with my favorite buttery cream cheese frosting.
This recipe has been sponsored by Challenge Butter.
They have lots of banana flavor and topped with my absolute favorite cream cheese frosting recipe.
Butter gives the perfect texture, while bananas keep them moist.
They’re easy to make and use basic staple ingredients.
They keep well, and banana bars can be frozen.
What You Need To Make Banana Bars
Bananas: For best results, use brown bananas. Ripe bananas have lots of black spots and natural sugars. If the bananas are ripe and you’re not ready to bake, peel and freeze them.
Butter: Use high-quality unsalted butter, like Challenge butter. It is made from simple ingredients and creates the perfect crumb in these bars (and the best frosting).
Dry Ingredients: All-purpose flour is the base, and sugar adds sweetness and creates a perfect texture.
Add-ins: I love pecans with bananas, but feel free to replace them with walnuts or chopped slivered almonds. Mini chocolate chips can be used in place of nuts.
Cream Cheese Frosting: Cream cheese and butter should be at room temperature for a smooth frosting. If desired, replace it with either coconut frosting or chocolate buttercream frosting.
How to Make Banana Bars
Mix dry ingredients in a bowl.
Cream the butter & sugar in a separate bowl until fluffy. Add the bananas & remaining wet ingredients.
Combine the wet and dry ingredients.
Spread the batter into a baking pan and bake (recipe below).
Cream Cheese Frosting
Combine all ingredients except powdered sugar with a hand mixer (recipe below).
Slowly mix in powdered sugar & milk as needed.
Spread over cooled banana bars, cut, & serve.
Storing Banana Bars
Keep banana bars in a covered container in the fridge for up to 4 days.
Freeze portions on a baking sheet, wrap individually, and freeze for up to 4 weeks.
Make the bars ahead of time and freeze the whole sheet (uncut) wrapped in plastic for up to 1 month.
Unwrap and thaw at room temperature.
Got Bananas?
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Banana Bars with Cream Cheese Frosting
Decadent banana bars with cream cheese frosting are a moist and tender dessert with a creamy sweet topping.
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
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To Make The Banana Bars
Preheat the oven to 350°F. Grease a 9×13 pan.
Mix flour, baking soda, cinnamon and salt in a bowl and set aside.
Cream butter and sugar with hand mixer until fluffy.
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
Garlic bread is on repeat in our house—it goes with everything from lasagna to a juicy steak dinner.
This garlic bread recipe starts with a French loaf topped with a buttery spread of garlic and herbs. It’s baked until golden and crispy.
Prepare garlic bread just before serving or well ahead of time.
Garlic bread is a favorite for everyone—skip the foil wrapped loaves at the grocery store and prep your own at home!
Homemade tastes better than store-bought, and it’s easy to make!
Add a little or a lot of garlic, the choice is yours!
You can make sure you get that delicious garlic butterall the way to the edges—very important!
Prep ahead in batches and freeze for easy meals or double up on the flavorful garlic butter mixture for quick sides when you need it.
What You’ll Need for Garlic Bread
Bread: My first choice is a loaf of French bread, but you can use any baguette or crusty bread, or even ciabatta rolls, leftover hot dog buns, or hamburger buns.
Butter: I use salted butter; if using unsalted butter, add salt to the butter. Adding oil to the butter adds another layer of flavor and helps make it easy to spread.
Garlic: Fresh is best if you have it. See the recipe notes to replace it with garlic powder.
Herbs: I add parsley because I always have it on hand, and it looks nice. You can skip it if you don’t have any.
Feeling Cheesy? Sprinkle with a bit of Parmesan cheese if you’d like. You can also use finely shredded mozzarella cheese to create cheesy garlic bread. Perfect for sopping up sauce in the bottom of your spaghetti bowl!
Feeling Fancy?If time allows, homemade French bread, sourdough, or baguettes make delicious garlic bread!
How to Make Garlic Bread
Buttery, garlicky, perfection—soft inside and a little toasty on the edges.
Mix the garlic butter ingredients (recipe below).
Cut the bread in half lengthwise using a serrated knife and spread each side the butter mixture.
Sprinkle parmesan cheese on both sides if you’d like. This is optional but adds a little crispy, cheesy goodness to it. Bake until toasty.
How to Make Garlic Bread Soft or Crispy
Kind of like baked potatoes, I most often cook this homemade garlic bread without wrapping it in foil as I prefer it to be toasted on the edges and lightly browned.
For a softer garlic bread, after spreading the butter, place the two halves back together and wrap the bread in foil. Bake for 15 to 20 minutes or until heated through.
As with most garlic bread recipes, this bread can also be grilled to serve alongside any pasta recipe, a bowl of soup, or meatloaf.
How to Prepare Ahead and Freeze
Great news—this easy homemade garlic bread recipe can be prepared ahead of time.
To prepare ahead: Prepare the bread as directed and wrap in plastic wrap. Store in the fridge for up to 2 days before baking.
To Freeze: Prepare the bread as directed and wrap in aluminum foil. Store in the freezer for up to 4 months.
To bake from frozen: Thaw in the fridge overnight and bake as directed. To bake directly from frozen, leave the bread wrapped in foil and bake at 350°F for 28 to 32 minutes or until heated through and the butter is melted.
Love Garlic Bread? You’ll Love these, Too!
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Buttery, garlicky, perfection—soft inside and a little toasty on the edges.
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
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Preheat oven to 400°F.
In a small bowl, combine butter, olive oil, garlic, and parsley until well mixed.
Using a serrated knife, cut the bread in half lengthwise.
Spread the cut sides of the bread with the garlic butter mixture. Sprinkle with cheese if using. Place the halves, cut side up, on a rimmed baking sheet.
Bake for 8 to 10 minutes or until golden and toasted. Cut into slices and enjoy.
Use a knife to finely mince the garlic, or use a garlic press.
Garlic powder: Fresh garlic can be replaced with 1 ½ teaspoons garlic powder.
To prepare ahead: Prepare the bread as directed and wrap in plastic wrap. Store in the fridge for up to 2 days before baking.
To Freeze: Prepare the bread as directed and wrap in aluminum foil. Store in the freezer for up to 4 months.
To bake from frozen: Thaw in the fridge overnight and bake as directed. To bake directly from frozen, leave the bread wrapped in foil and bake at 350°F for 28 to 32 minutes or until heated through and the butter is melted.
This succotash recipe is a fresh and vibrant side or salad.
Lima beans, peppers, corn, cherry tomatoes, and bacon are blended and seasoned with salt and pepper.
What is Succotash?
The word ‘succotash’ means ‘broken corn kernels’ and is derived from Narragansett, a Native American language. This recipe contains an assortment of lima beans, peppers, corn, cherry tomatoes, and bacon crumbles. Serve succotash served warm, cold, or at room temperature.
This version is inspired by some of the recipes in my old church cookbooks—each with a slightly different mixture of ingredients, although they all have corn and lima beans!
It calls for simple, wholesome ingredients.
It combines the flavors of sweet corn, creamy beans, savory vegetables, and aromatic seasonings.
Perfect any time of year, succotash holds up better than leaf-based salads or mayo-based pasta sides and doesn’t need to stay chilled.
It is packed with colorful veggies and tasty bacon making it eye-catching and flavorful.
Ingredients in Succotash
Bacon: Adds salt and flavor.
Onion: Is cooked in bacon fat for extra flavor.
Lima Beans: I use frozen beans to make it easy.
Corn: Canned, frozen, or fresh corn works here. Be sure to drain and rinse corn if you use canned.
Bell Peppers: Red bells are the sweetest variety, but green bell peppers, orange, or yellow (or a combination) will add extra crunchy color.
Tomatoes: Cherry tomatoes, grape tomatoes, or diced Romas all work here.
Variations
Succotash is a great recipe for using up leftover bits of veggies in the fridge. Okra, sliced black mushrooms, edamame, chickpeas, or black-eyed peas will still make succotash comfort food heaven! Or add to taste, fresh basil, paprika, thyme,
How to Make Succotash
Cook lima beans and drain, reserving one cup of liquid (recipe below).
Cook bacon. Transfer to a paper towel, and reserve 1 tablespoon of bacon fat.
Saute onion and bell pepper in butter with oil. Add garlic and cook one more minute.
Stir in the corn, lima beans, reserved liquid, and seasonings, and cook.
Remove from heat and add crumbled bacon, cherry tomatoes, and parsley.
Leftovers?
Keep leftover succotash in a covered container for up to 4 days. Stir and season with a splash of lime and salt and pepper before serving again. Use leftovers in a tasty wrap with shredded lettuce or add leftovers to a hearty vegetable soup. Succotash will keep in the freezer for 3-6 months.
What To Serve With Succotash
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Succotash
Succotash combines sweet, savory, and aromatic in one delicious dish.
Prep Time 10 minutesminutes
Cook Time 22 minutesminutes
Total Time 32 minutesminutes
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Bring a medium saucepan of water to a boil. Add the lima beans and simmer uncovered for 8 to 10 minutes. Drain well reserving ¼ cup of the cooking liquid.
Meanwhile, heat a large skillet over medium-high heat. Add the bacon and cook until crisp. Transfer to a paper towel lined plate reserving 1 tablespoon of bacon fat in the skillet.
Add the butter, onion, and bell pepper to the skillet, cooking until the onion is tender, about 4 minutes.
Add the garlic and cook for 1 minute more. Stir in the corn, drained lima beans, reserved liquid, salt, and black pepper. Cook for 2 to 3 minutes.
Remove from the heat and crumble the bacon into the skillet and add the cherry tomatoes and parsley.
Makes 6 cups—serving size ¾ cup. Additional seasoning or herbs can be added if desired. Leftovers will keep in an airtight container in the refrigerator for up to 4 days.
Swedish Meatballs are a favorite, and best of all, they’re easy to make.
Tender homemade meatballs are simmered in a savory cream sauce for a weeknight favorite. Serve it over egg noodles or mashed potatoes.
An Easy Weeknight Meal
They make a delicious main dish over potatoes, noodles, or rice; kids love them!
Use homemade or frozen meatballs.
Add mushrooms, onions, or sour cream if you’d like.
Ingredients in Swedish Meatballs
Meatballs –Meatballs made with ground beef and pork have great flavor, but you can use all ground beef if you prefer. Choose lean beef (not extra lean) for the best flavor. Frozen meatballs can be used in place of homemade. Traditional Swedish meatballs have some warm spices in the meat mixture, as I’ve added in the recipe below.
Swedish Meatball Sauce—This sauce is simple. It’s made from a mixture of beef stock and heavy cream thickened with a bit of flour. Soy sauce is frequently added to a traditional Swedish meatball sauce, it adds salt and umami (savory flavor).
Variations
If you want to add onion, cook ½ finely diced onion in the butter before adding the flour.
Some or all of the heavy cream can be replaced with sour cream but the flavor will be more similar to a stroganoff.
If you use beef broth instead of beef stock, you may need to add a bouillon cube, as the flavor may be lighter.
How to Make Swedish Meatballs
These all-purpose meatballs come out juicy and tender every time!
Combine the meatball ingredients in a bowl and form meatballs (recipe below).
Brown the meatballs in a large skillet and set aside.
Cook butter and flour. Whisk in broth and cream smooth. Season and simmer meatballs in the sauce until cooked through.
Swedish meatballs are served with lingonberry jam, which has a flavor similar to cranberry sauce.
Serving Suggestions
Move over Ikea – homemade Swedish meatballs are easy to make! We love to serve this dish over a bed of egg noodles but they’re great spooned over rice or mashed potatoes too.
Storing Swedish Meatballs
The meatballs can be assembled up to 48 hours in advance or frozen until they’re ready to use.
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days. Reheat them in the microwave or on the stovetop, adding a little water if needed.
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Swedish Meatballs
These Swedish meatballs are cooked in a creamy, mouthwatering gravy.
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
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To make the meatballs, in a large bowl, combine beef, pork, bread crumbs, egg, milk, salt, pepper, allspice, nutmeg, and clove. Mix well and roll into 1-inch meatballs (About 45-48 meatballs).
Heat a 12-inch nonstick skillet over medium-high heat. Working in batches, add the meatballs and brown on all sides. Transfer the meatballs to a plate.
To make the sauce, add the butter to the drippings in the skillet. Stir in the flour and pepper. Cook for 1 minute.
Gradually whisk in the broth and cream, stirring until smooth after each addition. Add the soy sauce.
Add the meatballs to the sauce and bring to a simmer over medium low heat. Cover and simmer for 10 minutes, stirring occasionally. Uncover and simmer for 5-10 minutes more or until thickened and the meatballs are cooked through. Taste and season with additional salt and pepper if desired.
Serve over egg noodles or mashed potatoes. Garnish with parsley if desired.
*If you replace the beef stock with beef broth, you may need to add extra seasoning or a bit of bouillon. Heavy cream can be replaced with spreadable cream cheese or sour cream if desired. This will change the flavor of the sauce. If using prepared frozen meatballs, they do not need to be browned first. They can be simmered from frozen. Homemade frozen meatballs should be thawed first and cooked as directed in the recipe. Meatballs should reach an internal temperature of 160°F. Store leftovers in the refrigerator for up to 4 days and in the freezer for up to 3 months.
Banana pancakes are perfect for breakfast or brunch.
This easy Banana Pancake recipe combines kitchen staples with mashed banana for moisture and sweetness and a pinch of cinnamon for a perfect bite.
They use simple ingredients—no pancake mix required.
They come out fluffy and moist.
Double or triple the recipe to use all week or freeze for fast breakfasts that can be microwaved or toasted in minutes.
Banana pancakes can be made for a crowd and kept warm in a crockpot or oven until ready to serve.
Ingredient Tips for Banana Pancakes
Bananas: Ripe bananas with lots of brown flecks are the best for pancakes (and banana bread) since they have more sugar and natural sweetness. You can also ripen bananas in the oven if needed—check the recipe notes for directions.
Dry Ingredients: I use all-purpose flour. Swap half for whole wheat flour if desired—the texture will change slightly but still be delicious.
Baking Powder/Soda: Bananas make the batter a little bit heavy so a little extra leaving helps them to rise to fluffy perfection.
Milk/Buttermilk: Buttermilk reacts with the baking soda to make these fluffy and it adds flavor. You can replace it with soured milk—simply add 2 tablespoons tablespoon of vinegar or lemon juice to 2 cups of regular milk and let it sit for 5 minutes.
Cinnamon: Replace it with apple pie spice, pumpkin pie spice, or your favorite warm spice blend.
How to Make Banana Pancakes
Whisk dry ingredients together in a bowl.
Combine wet ingredients in another bowl.
Add the wet ingredients to the dry ingredients until just combined.
Cook (recipebelow).
Serving Suggestions
What’s a pancake party without assorted toppings?
Fresh fruit like strawberries, blueberries, fresh banana slices.
Double up and make banana pancakes ahead of time to enjoy throughout the week. Store the pancakes in the refrigerator for up to 4 days and reheat them on a dry skillet, in the microwave, or the toaster. They can also be frozen and reheated from frozen.
More Breakfast Favorites
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Banana Pancakes
These banana pancakes are super fluffy and packed with flavor; perfect for the whole family to enjoy.
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
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Combine flour, baking powder, baking soda, and cinnamon in a bowl. Whisk well-this is in place of sifting and creates a fluffy pancake.
Combine egg, brown sugar, milk, melted butter and mashed banana in a separate bowl.
Add the banana mixture to the dry ingredients. Stir with a spoon just until combined the ingredients are mixed; the batter should be lumpy. Let the batter rest for 5 minutes.
Preheat a large nonstick skillet or griddle to medium heat.
Add 1 teaspoon oil to the pan and use a paper towel to spread it over the pan. Pour ¼ cup of the batter onto the hot pan. Repeat, allowing ½-inch spave between the pancakes.
Once small bubbles form on top and begin to pop, use a spatula to flip the pancakes over. Cook for 1 minute more.
Buttermilk replacement: If you do not have buttermilk, add 2 tablespoons of lemon juice to a 2 cup liquid measuring cup. Top with milk to make 2 cups and stir. Let sit 5 minutes or so to thicken. To ripen bananas: Ripen fresh bananas quickly by baking them whole in the peels. Bake at 350°F for about 15 minutes or until blackened. Cool before using. To keep batches warm: Preheat the oven to 200°F and place a sheet pan lined with parchment paper in the oven. Transfer the cooked pancakes to the oven while cooking the remaining batches.
Step-by-step, this Thanksgiving turkey recipe is easy to follow and makes a tender juicy turkey with crispy skin.
Whether you’re cooking for a small group or a large crowd, I’ve included my best tips to help you take your turkey from preparation to perfection.
It’s a step-by-step guide that even beginners can use to make a perfect Thanksgiving turkey!
The result will be a centerpiece with golden brown and crispy buttery skin and tender, juicy meat.
No brining is required (although if you’d like to brine the bird, you can—more on that below).
Homemade turkey gravy can be made from the drippings and it’s delicous!
What Size Turkey to Buy?
Servings
6
10
16
Turkey (no leftovers)
7.5 lbs
12.5 lbs
20 lbs
Turkey (with leftovers)
9 lbs
15 lbs
24 lbs
Ingredients for Roasting Turkey
Turkey: Keep a fresh turkey in its original packaging in a rimmed baking dish (to catch any leaks) in the refrigerator until ready to prepare. Thaw a frozen turkey for 1 day for each 4 to 5 pounds in the refrigerator—refer to the chart below.
Seasonings: I use a combination of butter, salt, pepper, and poultry seasoning. You can also use your favorite turkey seasoning blend to lock in savory flavor—reduce the salt if needed.
Variations: Feel free to add sprigs of fresh herbs like sage, rosemary, thyme, and parsley. Onions, carrots, and celery infuse roast turkey and the drippings with flavor; you can also add mushrooms. No rack? No problem! Place the turkey on a raft of veggies and the juices will soak into the veggies as it roasts.
Thawing Times in the Refrigerator
Thaw a turkey for one day for each 4 to 5 lbs.
8 – 12 pounds
2 to 3 days
12 – 16 pounds
3 to 4 days
16 – 20 pounds
4 to 5 days
20 – 24 pounds
5 to 6 days
Thawing Times in Cold Water
For a faster method, keep the frozen turkey submerged (breast side down) in cold water until thawed. Change the water frequently to ensure it stays cold. Thaw for 30 minutes per pound turkey.
8 – 12 pounds
4 to 6 hours
12 – 16 pounds
6 to 8 hours
16 – 20 pounds
8 to 10 hours
20 – 24 pounds
10 to 12 hours
Tuck the wing tips underAdd herbs or stuffing to the cavityDab skin dry with paper towelCombine butter and seasoningsRub the butter on the turkey
A brine can be a wet brine or dry brine. It’s a mixture of salt, sugar, and seasonings that the turkey is soaked in or covered in for a day or so before cooking.
I love a brined turkey because it adds adds lots of flavor and makes the meat extra tender and juicy.
The truth is, although I love brine, I don’t usually brine my turkey. It adds an extra day to the preparation time. If you have time, by all means, use this turkey brine recipe, you won’t regret it.
How to Prepare a Thanksgiving Turkey
Here is an overview of the steps—the full detailed recipe is below.
Remove giblets and neck from the thawed turkey and add them them to the roasting pan (or discard them if you’d prefer).
Tuck the wing tips under. Add herbs/onion or stuffing to the cavity.
Tie the legs with kitchen twine. Dab the skin dry with paper towel.
Combine butter and seasonings and rub over the skin.
How to Cook a Thanksgiving Turkey
Now that the turkey is prepared as above, it’s time to get cooking!
Add carrots, celery, onion, neck, and broth to the pan. Top with a rack if you have one.
Place the turkey on the rack (or directly on the vegetables if you don’t have a rack).
Roast according to the recipe below.
Let the turkey rest on a plate once cooked while you prepare the gravy.
I prefer to cook the turkey unstuffed and cook the stuffing in a casserole dish or in a slow cooker. The turkey cooks more evenly and doesn’t dry out while waiting for the stuffing to reach the correct temperature since the stuffing will need to reach 165°F.
Instead of stuffing, loosely fill the cavity of the bird with ¼ or ½ of an onion and herbs. You can also add cloves of garlic or ½ of a lemon.
How Long to Cook a Turkey
For the best (and safest!) results, always use a meat thermometer inserted into the thickest part of the meat away from the bone (usually the thigh). It should read 160°F before removing it from the oven. The final temperature for roast turkey is 165°F, but it will continue to cook as it rests (this is called carryover cooking). Removing it from the oven ensures it doesn’t overcook and dry out.
Cooking Times
A stuffed turkey will need extra time in the oven. Ensure the stuffing is chilled (not warm) before stuffing a turkey. The stuffing should reach 165°F in the center.
Size
Unstuffed
Stuffed
8-12 pounds
2 ½ to 3 hours
3 to 3 ½ hours
12-14 pounds
3 to 3 ¾ hours
3 ½ to 4 hours
14-18 pounds
3 ½ to 4 hours
4 to 4 ½ hours
18-22 pounds
3 ¾ to 4 ½ hours
4 ½ to 5 hours
22-24 pounds
4 ½ to 5 hours
5 ½ to 6 ¼ hours
Cooking times can vary, use an instant read thermometer to ensure the turkey reaches 165°F in the thickest part of the meat away from the bone. Remove the turkey from the oven at 160°F, as it will continue to cook as it rests.
How to Carve a Turkey
The best way to carve a turkey (or whole-cooked poultry) is to start with a sharp carving knife, a paring knife, a serving fork, and kitchen shears for cutting pieces of turkey skin and the wings. A clean, sturdy cutting board is key for keeping the bird in place while you carve, preferably with grooved edges that catch the drippings. Finally, have a serving platter nearby to place the meat, trimmings, and garnishes. For more tips and tricks, check out this helpful post with videos.
Hold the end of each leg and slice downward through the skin until you hear the joint pop.
Separate the thighs from the drumsticks at the joints using the paring knife.
Serve the drumstick or thighs whole, or hold the drumstick vertically on the cutting board and slice the meat off with the paring knife, rotating as needed.
Repeat for the thighs, feeling for the bone and using the paring knife to shear the meat away.
Following the shape of the breast, use the knife to slice the meat from the bone on each side and lift it away. Cut the turkey breast in even slices, skin on, against the grain.
Use kitchen shears to cut the wings and place them on the serving platter.
Skip the basting: Frequently basting turkey adds to the cooking time as the oven cools each time you open it.
Let it rest: The best way to ensure a juicy turkey is to let it rest before slicing. As the outer part of the turkey cools slightly, the juices circulate back into the meat. This applies to everything from a meatloaf to a pork tenderloin.
Save that turkey carcass! You can freeze it whole or break the bones down and freeze them in zippered bags to make a rich and flavorful homemade stock or broth.
The Best Thanksgiving Side Dishes
Of course I pair the best Thanksgiving turkey recipe with the best side dishes!! Here are our tried and true favorites.
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Thanksgiving Turkey
This is the best Thanksgiving turkey recipe with crisp golden brown skin and juicy and tender meat.
Prep Time 20 minutesminutes
Cook Time 3 hourshours
Rest Time 40 minutesminutes
Total Time 4 hourshours
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Remove the thawed turkey from the fridge 45 to 60 minutes before roasting.
Preheat the oven to 350°F.
Peel each onion and cut into 1-inch wedges.
In a small bowl, combine butter, poultry seasoning, salt, and pepper and mix well. Set aside.
Remove the giblets and neck from inside the turkey cavity (not all turkeys have this) and set aside.
Loosely fill the cavity of the turkey with half of the onion and a handful of herbs if using.
Crisscross the legs and tie them together with kitchen string or tuck under the flap of skin at the tail if your turkey has one to hold them in place. Twist the tips of the wings under the turkey.
Pat the skin of the turkey dry with paper towels and rub with the butter mixture.
Add a rack to a large rimmed roasting pan (optional). Halve the carrots and celery (or keep whole if you aren’t using a rack). Add them and the rest of the onion to the bottom of the pan along with the turkey neck and giblets. Add the broth to the pan.
Place the turkey on the rack, breast side up.
Place the roasting pan in the oven and immediately reduce the heat to 325°F. Roast the turkey uncovered for about 14 to 16 minutes per pound or until the turkey reaches 158 to 160°F in the thickest part of the thigh *see cooking times below. If the skin on the breast starts to brown too much, loosely tent a piece of foil overtop.
Remove the turkey from the oven and transfer it to a rimmed baking sheet or a platter. Loosely tent it with aluminum foil and let it rest for 20 to 30 minutes before carving.
Make gravy from the drippings while the turkey rests if desired.
Prep Tips: – You can find thawing times here. – A larger turkey may need extra butter/seasoning. – If you do not have a rack, the turkey can be cooked directly on the vegetables. – For even cooking, I recommend cooking the stuffing on the side. – Fresh herbs can include parsley, thyme, rosemary and/or sage. Cooking Temperature Place a thermometer in the thickest part of the thigh, ensuring it doesn’t touch the bone. The turkey should reach 165°F—remove it from the oven at 158 to 160°F as it will continue to rise in temperature as it rests. Cooking Times (approximate)
8 to 12 pounds Unstuffed: 2 ¾ to 3 hours, Stuffed: 3 to 3 ½ hours
12 to 14 pounds Unstuffed: 3 to 3 ¾ hours, Stuffed: 3 ½ to 4 hours
14 to 18 pounds Unstuffed: 3 ¾ to 4 ¼ hours, Stuffed: 4 to 4 ¼ hours
18 to 20 poundUnstuffed: 4 ¼ to 4 ½ hours, Stuffed: 4 ¼ to 4 ¾ hours
20 to 24 pounds Unstuffed: 4 ½ to 5 hours, Stuffed: 4 ¾ to 5 ¼ hours
This simple and hearty Brunswick stew recipe is comforting goodness in a bowl.
Lima beans, corn, pork, and chicken are simmered in a savory, seasoned, robust BBQ tomato soup base.
It’s been a Southern staple for generations!
What is Brunswick Stew?
Brunswick stew is a century-old recipe that hails from Brunswick, GA, and is sometimes referred to as Camp Stew. It’s a common dish served at community gatherings, events, or reunions.
This stew with a base of onions, butter, and garlic is a savory beginning.
The addition of BBQ sauce makes this a little extra smoky and sweet.
A little Worcestershire and cayenne adds a flavor boost.
Adding both pulled pork and chicken maks this meal hearty and filling.
Ingredients for Brunswick Stew
Meat: This Brunswick stew recipe uses both pork and chicken.
Veggies: Frozen beans and corn don’t need to be thawed for Brunswick stew! Switch out frozen for canned beans or corn if desired.
Broth: The broth is what makes the flavor of this stew so different from beef stew. The broth combines chicken stock, barbecue sauce, and a touch of Worcestershire. Diced tomatoes add a zestly flavor and balance the sweetness from the BBQ sauce.
Variations
Feel free to use any pre-cooked protein like ground beef, sliced sausage, or even bacon crumbles.
Add diced potatoes, okra, bell peppers, chunks of zucchini, or peas.
Add some zesty Cajun seasonings or a shot or two of Tabasco for a little kick of heat.
How to Make Brunswick Stew
Cook onion and garlic in a Dutch oven (recipe below).
Stir in all ingredients except the pork and chicken and bring to a boil.
Add meat and simmer until the stew is thickened.
Storing Brunswick Stew
Keep leftover Brunswick stew in a covered container in the refrigerator for up to 4 days. Reheat portions on the stove or in the microwave. Freeze in zippered bags laid flat so you can store them upright and save freezer space.
Serve Brunswick Stew With…
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Brunswick Stew
This Brunswick Stew is hearty, meaty, and savory.
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
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In a Dutch oven, melt the butter over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and cook just until fragrant, about 1 minute more.
Stir in the chicken stock, lima beans, corn kernels, diced tomatoes with juice, barbecue sauce, Worcestershire sauce, celery salt, black pepper, and cayenne pepper.
Bring the mixture to a boil, then reduce the heat to a simmer and let simmer uncovered for 15 minutes. Add the pulled pork and chicken and simmer for an additional 15 to 20 minutes or until the stew is thickened.
Any leftover cooked meat can be used in this recipe. Pork, smoked turkey, leftover chicken, or even browned beef, pork, or chicken. Optional additions include 2 cups diced potatoes and/or 1 green bell pepper, diced.
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
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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.
Our garlic butter chicken is a super easy stovetop chicken recipe consisting of tender, juicy chicken tenders topped with a garlic butter sauce that is all ready in just 10 minutes!
This chicken is so rich and buttery and the whole recipe can be made in one skillet which is always a win! A quick meal with an easy cleanup is what I need e’ry day especially on busy weeknights!
You all know we love to get our kids in the kitchen and this is my oldest’s favorite chicken recipe. It is one of her go-to recipes when it’s her turn to make dinner.
Do you all cook with your kiddos? I know, it’s more work, more mess, and more stress…at least in the beginning. But I swear that it will change your lives, your relationships, and in the process, you’ll create capable and self-sufficient children. Not to mention the memories you’ll share forever.
Now I picture Peyton making this recipe in college and for her own family someday. That’s just pure joy for me! I’m getting sidetracked, but cook with your kids, people! You’ll never regret it!
Ingredients for Garlic Butter Chicken
Ok, back to this chicken…it doesn’t take many ingredients to make this easy chicken recipe. Most of these will be items you already have on hand. Here is your ingredients list:
Chicken Tenders: cook quickly, white meat that is similar meat to the chicken breast but smaller
Smoked Paprika: you can use regular paprika instead, but we just love the smoky flavor of the smoked paprika
Poultry Seasoning: Montreal chicken seasoning is a great option
Butter: adds so much richness and is the base for the sauce
Garlic: packs all the flavor, use fresh and mince it
Italian Seasoning Blend: you can buy an Italian seasoning blend or create your own, it is typically made of a blend of oregano, basil, thyme and rosemary (and occasionally marjoram)
Cooking White Wine: you can absolutely use regular white wine (use a dry wine) or chicken broth if you don’t want to use alcohol
Salt and Pepper: flavor
Lemon Juice: fresh is best of course
Parsley: fresh, minced fine
The measurements for each ingredient can be found in the recipe card at the end of this post.
Tips for Making Garlic Butter Chicken
Here are a few tips for making this recipe:
Use a cast iron skillet. If you don’t have one, a regular skillet will get the job done, but a cast iron skillet just sears so beautifully!
Season the chicken tenders with the smoked paprika, poultry season and S & P before cooking and let it rest.
Let the chicken get a good sear on it. Don’t mess with it, let it get golden and delicious!
Deglaze! Whether you are using wine or broth, deglazing the pan after cooking the chicken brings all the flavor and is crucial to the success of this dish.
Add some broccoli florets, asparagus spears, green beans or whatever your favorite veggie is to the skillet after your flip the chicken and let it cook until tender.
Hitting the chicken with some salt and lemon juice at the end brightens up the dish and adds a whole new layer of flavor.
What to Eat with Garlic Butter Chicken
We love to serve this garlic butter chicken over a bed of rice or on top of a pile of mashed potatoes. It is also a great protein to add to a salad…my favorite lunch these days!
You can absolutely use chicken thighs or breasts. Your cook time will be longer so it won’t be as quick, but the flavor will still be fantastic.
If you go with boneless skinless thighs (use 3-4), you’ll want to sear the chicken on the first side for about 5-7 minutes and then flip and cook for another 4-5.
If you go with boneless skinless chicken breasts (use 2-3), pound them out so that they are an even thickness, and then sear on the first side for 6-8 minutes and then on the other side for another 4-5.
What If I Don’t Have a Cast Iron Pan?
It’s okay! You should buy a cast iron pan, but it’s ok. The best substitutes for a cast iron skillet are a stainless steel skillet or a dutch oven. You want a pan that can get super hot and conducts heat well.
Can I Make this Recipe Dairy Free?
Yes, but butter, oh butter…it’s so so good! If you have to substitute it for dietary reasons, you can swap it 1:1 with olive oil or ghee.
Storing and Reheating
Store leftovers in an airtight container in the fridge. It will keep for up to 4 days. Reheating chicken can be tricky because it tends to dry out. I like to reheat it on the stove top with a little chicken broth to keep it moist.
Grab some chicken tenders and whip up this quick and easy chicken dinner! The whole family is going to love this garlic butter chicken.
More QUICK AND EASY DINNER IDEAS:
Servings: 4
Prep Time: 2 minutesmins
Cook Time: 8 minutesmins
Total Time: 10 minutesmins
Description
Our garlic butter chicken is a super easy stovetop chicken recipe consisting of tender, juicy chicken tenders topped with a garlic butter sauce that is all ready in just 10 minutes!
Season the chicken tenders with smoked paprika, poultry seasoning, salt and pepper. Set aside.
6 Chicken Tenders, 1 ¼ teaspoons Smoked Paprika, 1/2 teaspoon Poultry Seasoning, Salt and Pepper
Heat a cast-iron skillet on medium high heat and add a good drizzle of olive oil. Add the chicken tenders. Cook for 1-2 minutes or until browning, then turn over and start cooking the other side, about another 2 minutes. Push the chicken tenders to the side of the skillet, away from the high heat.
Add the cooking white wine and using a wooden spoon to scrape up any bits and deglaze the pan.
1/2 Cup Cooking White Wine
Add the butter followed by the garlic and Italian seasoning on top of the chicken tenders and stir to combine well.
Add salt if needed and lemon juice and continue to cook the chicken tenders until they are slightly charred on the both sides and cooked through.
1 1/2 teaspoons Lemon Juice
Add the chopped parsley, stir to combine well. Turn off the heat and serve with an additional squeeze of lemon.
Parsley
For the broccoli, I chopped up 1-2 crowns of broccoli, placed them on a baking sheet, drizzled them with olive oil and sprinkled with salt and pepper, then roasted them at 450 degrees for 15 minutes.
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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.
Busy weeknights call for a quick sheet pan dinner.
Tender chicken breast pieces are baked with veggies and then broiled with a sprinkle of crispy parmesan cheese.
One baking sheet is all you need to get perfectly roasted chicken and veggies, and cleanup is a cinch.
Chicken sheet pan dinners are wholesome, healthy, and easy to customize.
Great for big families and big feasts. Serve with noodles and a simple salad, and let everyone help themselves.
Serve all week long as workday lunches and reheat and eat dinners.
Ingredients and Variations
Chicken: Chicken breasts, chicken thighs, or even chicken drumsticks can be used in a sheet pan dinner. For extra flavor toss in some slices of summer sausage too.
Vegetables: Potatoes, peas, and fresh or frozen mixed veggies are perfect in a sheet pan dinner. Mushrooms, halved Brussels sprouts, corn cobs cut into bite-size pieces, thick coins of zucchini, asparagus, and chunks of red onion and red bell peppers will all caramelize nicely and bring on new flavors.
Seasoning: Homemade seasoned salt and Italian seasoning are quick and easy to make and the ingredients can be adjusted to suit your preference. Or toss chicken and veggies in a zesty Adobo blend and serve with warm tortillas and wedges of lime.
Variations: This recipe is perfect for using what you’ve got! Mix up the proteins and use salmon or shrimp for an old-fashioned shrimp boil, or use leftover beef or pork.
How to Make a Sheet Pan Dinner
Season potatoes and bake them on a baking sheet.
Toss vegetables (except peas) and chicken in with seasoning and oil.
Roast chicken and vegetables with the potatoes (recipe below).
Add thawed peas. Sprinkle with parmesan cheese and broil.
Holly’s Best Tips and Tricks
Prep the pan with parchment paper for faster cleanup.
Don’t crowd the pan. If necessary, use two sheet pans
Chop potatoes, carrots, and squash into uniform sizes so they cook evenly.
Starchy veggies like potatoes, squash, and carrots need to be cooked a little first, but you can prep the rest of the dish ahead.
Keep leftovers in a covered container in the refrigerator for up to 4 days.
More Easy Sheet Pan Meals
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Sheet Pan Chicken and Vegetables
For a one-pan easy-to-make meal, try this sheet-pan dinner recipe!
Prep Time 13 minutesminutes
Cook Time 36 minutesminutes
Total Time 49 minutesminutes
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Preheat the oven to 400°F.
Toss potatoes with 1 tablespoon olive oil and seasoned salt. Place on a rimmed baking sheet and roast for 20 minutes.
Meanwhile, in a large bowl, combine the seasoning mix ingredients and 1 tablespoon of olive oil. Add the vegetables (except for the peas) and chicken pieces and toss well to coat.
Stir the potatoes on the pan and arrange the chicken and vegetables around the potatoes. Return to the oven and roast for an additional 14 to 18 minutes or until the vegetables are tender and the chicken is cooked through.
Sprinkle with the thawed peas and parmesan cheese and broil on high heat 4 inches from the broiler for 2 minutes.
Lemon pepper can be salty. Taste your seasoning and if it doesn’t have enough salt, add additional salt to the mixture. For the vegetables choose any of the following: zucchini sliced ½-inch thick, sliced bell pepper, cherry tomatoes, snap peas, asparagus spears cut in thirds. If the asparagus is thin, add for the last 10 minutes of cooking time. Leftovers will keep in the refrigerator for up to 4 days.
Chicken and dumpling soup is a wholesome and heartwarming hug in a bowl.
This one-pot chicken dumpling soup has tender chunks of chicken and veggies cooked in a seasoned broth with fluffy dumplings for a cozy meal that’s on the table in minutes.
This homemade recipe is a cozy soup with drop dumplings.
It’s easy to make and tastes like it’s been simmering for hours.
Make a double batch and enjoy all week for easy dinners and lunches as the flavors will continue to blend.
Chicken: I use boneless chicken thighs since they stay nice and juicy. You can replace them with chicken breasts or rotisserie chicken. If using cooked chicken, add it to the soup just before adding the dumplings.
Vegetables: Onions, carrots, and celery are known as ‘mirepoix’ in a professional kitchen and create a savory base for soups, stews, and sauces, including this dumpling soup.
Broth: Chicken broth is seasoned with homey flavors and herbs and thickened with a bit of flour.
Dumplings: These easy dumplings come together in minutes and are easy to make with basic ingredients. Feel free to add herbs or cheddar to change them up.
Variations
Wide egg noodles, rice, diced potatoes, bowtie pasta, or frozen tortellini are great alternatives to dumplings and can be added in Step 3.
A frozen bag of mixed veggies saves tons of prep time and can be tossed in you don’t even have to thaw it first!
Make an extra creamy soup by using canned cream of chicken, celery, or mushroom soup if desired.
How to Make Chicken Dumpling Soup
Brown the chicken according to the recipe below.
Soften the onion, add the remaining ingredients, and simmer.
Once the veggies are tender, drop bits of dumpling dough into the simmering soup and cook until cooked through.
Stir in peas, and enjoy!
Holly’s Tips
For a thicker soup, make a slurry, with a 1:1 ratio of cold water and cornstarch. Add to the simmering soup until it reaches the desired thickness.
To keep the dumpling dough from sticking to the spoon, dip the spoon into the boiling soup before scooping the dough.
Storing Chicken Dumpling Soup
Keep leftover chicken and dumpling soup in an airtight container in the refrigerator for up to 4 days. Store the dumplings separately.
Freeze chicken soup and dumplings separately in freezer bags for up to one month. Dumplings should be tossed in a little flour so they don’t stick together as they freeze.
Cozy Chicken Soups and Stews
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Chicken Dumpling Soup
Chicken dumpling soup is a savory and hearty dish made with juicy chicken thighs and plenty of vegetables.
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
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In a large pot or Dutch oven, brown the chicken in 1 tablespoon olive oil over medium-high heat—it doesn’t have to be cooked through. Transfer to a bowl and set aside.
Add the butter and onion to the pot and cook for about 3 minutes or until slightly softened. Stir in 3 tablespoons of flour, poultry seasoning, thyme, and ¼ teaspoon each salt & pepper. Cook while stirring for 2 minutes.
Gradually add the broth to the pot, stirring until smooth after each addition. Add the chicken with any juices, carrots, and celery. Bring to a boil, reduce heat and simmer covered for 12 minutes.
Meanwhile, to make the dumplings, in a medium bowl, whisk flour, baking powder, and salt. Use a fork to mix in the cold butter until small crumbs form. Add the milk and combine with a spoon.
Remove the lid from the soup. Stir in peas if using. Scoop small spoonfuls of dough on top of the soup to form 16 dumplings. Cover and cook for an additional 4 to 7 minutes or until the dumplings are cooked through.
Garnish with parsley if desired.
To thicken further, combine 1 tablespoon of cornstarch with 1 tablespoon of broth. Whisk to combine. Transfer the dumplings to a bowl with a slotted spoon and whisk the cornstarch mixture into the simmering soup until thickened.
This creamy chicken noodle soup recipe is comforting goodness in every bowl!
Chicken, fresh veggies, and tender noodles are cooked in a savory creamy broth that goes from the stove top to the tabletop in minutes!
Homemade creamy chicken noodle soup is a creamy classic cure-all for the sniffles or the cold-weather blues.
This easy recipe uses basic ingredients and just one pot.
Budget-friendlysoups are perfect for tossing in leftover chicken and veggies.
Creamy Chicken Noodle Soup
Chicken: Use up leftover chicken, rotisserie chicken, or start from scratch and simmer a whole chicken for both the meat and the broth.
Vegetables: Onions, carrots, and celery add flavor to this base of a classic chicken noodle soup, but you can make this soup with any assortment of fresh, frozen, or canned vegetables.
Noodles: I love linguine or egg noodles in chicken noodle soup, but any variety of pasta will work just fine.
Broth: The base of this creamy chicken soup is chicken broth and heavy cream. If using light cream, the broth can be thickened with an additional mixture of equal parts cornstarch and water. Drizzle the mixture into the boiling soup a little bit at a time until thickened.
How to Make Creamy Chicken Noodle Soup
This creamy chicken noodle soup recipe is comforting goodness in every bowl.
Sauté vegetables in butter until softened. Add broth and seasonings (recipe below).
Whisk cream and cornstarch and add to soup with chicken.
Stir in cooked pasta and serve.
Try your hand at homemade egg noodles; they’re both easy to make and delicious with simple ingredients you likely have on hand!
PRO TIP: Cook the pasta on the side and add to each bowl with soup before serving. This keeps the pasta from getting mushy, especially if you plan on enjoying it all week long.
Storing Leftover Soup
Keep leftover creamy chicken noodle soup in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
Freeze chilled soup without pasta in zippered bags for up to 3 months. Thaw in the refrigerator before reheating with fresh pasta. Add cornstarch to thicken if necessary.
More Creamy Soups to Try
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Creamy Chicken Noodle Soup
This chicken noodle soup has a rich hearty broth and lots of chicken and fresh vegetables.
Prep Time 20 minutesminutes
Cook Time 18 minutesminutes
Total Time 38 minutesminutes
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In a large soup pot or Dutch oven, melt the butter over medium heat. Add onion, carrots, and celery and cook for 3 to 4 minutes or until the onion is softened.
Add broth, poultry seasoning, and bay leaf and cover. Simmer 10 minutes.
While the soup is simmering, cook pasta al dente according to package directions. Drain well.
In a small bowl, whisk cream and corn starch. Add to the soup along with chicken and let simmer 5 minutes more.
Remove bay leaf, stir in pasta, season with salt and pepper to taste.
If extra vegetables are being added, increase the amount of chicken broth to avoid overcrowding the pot.
To use raw chicken: Increase the broth by 2 cups and add two chicken breasts (about 7oz each) in step 2. Simmer the uncooked boneless chicken for 18 to 20 minutes and 30 minutes if bone-in. Remove chicken, shred or chop and add back to the pot.
Keep cooked pasta on the side if you plan to keep leftovers. Then add as you reheat.
For a thicker soup, stir in some potato flakes or extra corn starch in Step 4.
If time permits, make a rich homemade stock with a rotisserie chicken. Remove all the meat and set aside. Then simmer the bones for at least 2-3 hours on the stove top, or all day in a Crock Pot or slow cooker on low.
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.
Pork Steaks: Pork steaks are cut from the shoulder (AKA Boston Butt) and are typically fattier than pork chops. Look for 1-inch bone-in or boneless steaks that are about the same size. Pork chops can also be used in this recipe but tend to be leander so you’ll need to adjust the cooking time.
Seasonings: Herbs like thyme and rosemary add lovely flavor to this dish (fresh or dried). You can swap in herbs like sage, parsley, fennel, and mustard seeds as well.
Sauce: Butter and cream add richness while broth adds both salt and flavor. Feel free to whisk in extra herbs if you’d like.
Variations
Use this recipe for other cuts of pork or other meats, such as pork chops, turkey, or chicken cutlets, (adjusting the cook time for each accordingly).
Give the sauce other flavors by adding different spices or seasonings. Swirl in some Dijon mustard for a bit of zest.
How to Make Pork Steak
Pork steaks are an easy weeknight dinner that’s ready in minutes!
Sear seasoned steaks in a skillet, then transfer to a pan and oven roast. (Recipe below.).
In the same skillet, make the sauce with garlic, butter, chicken broth, and cream.
Simmer the sauce until slightly thickened.
Spoon sauce over pork steaks and serve.
How to Store Leftovers
Keep leftover pork steaks in a covered container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
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Pork Steak
Rosemary and thyme seasoned pork steaks are cooked until tender and smothered in a garlic cream sauce.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
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Preheat the oven to 400°F.
Season the pork steaks with salt, pepper, and herbs on both sides.
Heat a large cast iron (or oven proof) skillet over over medium-high heat for 2 to 3 minutes.
Add the olive oil and heat until smoking. Add the pork and cook 2 to 3 minutes per side or until golden brown.
Place the pan in the oven and cook for 5 to 7 minutes or until pork reaches an internal temperature of 145°F.
Transfer the pork to a plate to rest.
While the pork is resting, place the skillet on the stovetop over medium heat. (Be careful, the handle will be hot.) Add the butter to melt. Add minced garlic and cook for 1 minute, or until fragrant.
Turn the heat to medium-high and add the broth, scrape up any brown bits. Whisk in the cream and simmer for 3 to 4 minutes uncovered or until slightly thickened.
Spoon the sauce over the steaks and serve.
Preheat the cast-iron skillet before adding the steaks to quickly sear the outside. Before making the sauce, if the skillet is still very hot from the oven, you might need to allow it to cool a little so the butter will not burn. Store leftovers in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
