Tag: cheddar cheese

Bacon Pea Salad
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This Pea salad recipe is a simple side dish that everyone loves.

Sweet peas, bacon, shredded cheddar cheese, and a bit of red onion is tossed in an easy creamy dressing.

Since this uses frozen peas, it’s quick to make all year long!
Ingredients in Pea Salad

This easy pea salad is jam-packed with flavor. It’s the perfect side dish for potlucks or next to a holiday meal like Easter brunch or Thanksgiving dinner!

Peas – Frozen peas are the best option for this salad as they’re sweet, tender, and don’t require cooking. To make pea salad with fresh garden peas, shell them and boil them for 5-8 minutes or until tender. Drain well and cool completely.

Add-Ins – I add crisp bacon, cheddar cheese, and red onion.

Variations

Use real bacon bits in place of cooked and crumbled bacon.

We love sharp cheddar cheese best in this pea salad recipe but you can swap in your favorite cheeses.

Green onion or sweet white onion can be used in place of red onion.

Chopped boiled eggs can be added if you’d like.

Dressing—This tangy and creamy pea salad dressing takes just a couple of minutes to prepare. Mayo is mixed with sour cream, a splash of vinegar, sugar, salt, and black pepper. Simple yet perfect.

For a lighter dressing, replace the sour cream with Greek yogurt.
Holly’s Tips

You do not need to cook frozen peas to make green pea salad – run them under cold water to thaw.

Any frozen peas work but tiny peas, sometimes called baby peas or baby sweet peas contain more sugar and are preferred.

The dressing in the recipe is quick and adds the best flavor; you can replace it with Ranch dressing or premade coleslaw dressing in a pinch.
How to Make Bacon Pea Salad

Here are the steps to making a delicious pea salad with bacon:

Thaw the peas by running them under cold water.

Cook the bacon until crispy and then crumble.

Whisk the dressing ingredients (recipe below) in a large mixing bowl. Add the peas, bacon, and onion, and stir to coat with the dressing.

Voila. It’s so easy!
Got Leftovers?

Store leftovers in an airtight container for up to 4 days. This pea salad does not freeze well.

More Veggie Salads

This classic pea salad is perfect on any potluck table. Here are more favorite quick salads.
4.97 from 193 votes↑ Click stars to rate now!
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The Best Bacon Pea Salad

Bacon Pea salad is a creamy, flavorful side made with sweet baby peas, cheddar cheese, bacon, and red onion.

Prep Time 20 minutes

Cool Time 2 hours

Total Time 2 hours 20 minutes

In a large bowl, whisk together mayonnaise, sour cream, sugar, and white vinegar. Season with ¼ teaspoon salt and ⅛ teaspoon black pepper.

Add peas, bacon, onion, and cheese to the bowl and gently stir to coat.

Refrigerate at least 2 hours before serving. Season with additional salt & pepper to taste.

Frozen peas do not need cooking. Thaw them quickly by placing them in a colander and running cold water over them.
To make pea salad with fresh garden peas, shell them and boil them for 5-8 minutes or until tender. Drain well and cool completely.
To save on cleanup, whisk the dressing in the same bowl where you’ll be mixing the salad.
Garnish with additional bacon and cheese if desired.
Leftover salad can be stored in the fridge for up to 4 days. Stir before serving.

Calories: 301 | Carbohydrates: 18g | Protein: 12g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 37mg | Sodium: 331mg | Potassium: 336mg | Fiber: 6g | Sugar: 9g | Vitamin A: 965IU | Vitamin C: 39mg | Calcium: 114mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch, Salad

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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March 22, 2024
Twice Baked Potatoes
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Twice Baked Potatoes are a favorite side dish and great to make ahead.

A baked potato shell is stuffed with fully loaded cheesy mashed potatoes and baked until hot.

The can be prepared ahead of time, freeze well, and can even be baked from frozen.
Twice Baked Potatoes Are Doubly Delicious

Baked potatoes are scooped, mashed and filled in this easy recipe.

Twice Baked Potatoes are as easy to make as they are yummy!

These can be prepared days ahead of time and baked from frozen.

They’re an inexpensive way to feed a crowd, add anything you’d like to the mix!
The Best Potatoes for Stuffing

Russet or baking potatoes are the best potatoes for twice-baked potatoes. Their thick skins hold up well to stuffing, while the flesh is starchy and perfect for mashing.

While russet potatoes are my preference, this recipe will work with almost any variety of potatoes; however, the texture can vary with other types.
How to Make Twice-Baked Potatoes

Bake the potatoes: Use the oven, microwave, or air fryer to bake potatoes until tender.

Cut each potato in half lengthwise and scoop out the insides with a spoon.

Mash the potatoes and stir in the add-ins, spoon it back into the skins and sprinkle with cheese.

Bake until heated through.

Make it a Meal: Change up the mashed potato filling with some optional additions or leftovers. Stir in some ground beef (or leftover taco meat), cooked chicken, steamed vegetables or broccoli.
Prep Ahead or Freeze Twice-Baked Potatoes

Prepare the twice-baked potato recipe as directed below including filling the skins with the mashed potato mixture.

Fridge: Place the prepared potatoes in an airtight container and refrigerate for up to 2 days before baking. If they are cold from the fridge, they may need an extra 5-7 minutes of baking time.

Freezer: Cool the prepared potatoes completely and freeze on a baking pan. Once frozen, the potatoes can be stored in a container or freezer bag.

Bake From Frozen: Preheat the oven to 350°F. Place the potatoes on a baking sheet and bake for 35-40 minutes or until heated through.
Tips for Perfect Potatoes

Starchy potatoes like russet or baking potatoes are best in this recipe.

Leave at least 1/8 to ¼-inch of a shell so the skins don’t break or crack.

Adding ¼ cup spreadable cream cheese (any flavor, herb, and garlic is a favorite) is optional but delicious.

To make filling easy, place the prepared filling in a freezer bag, snip the corner off, and squeeze it into the skins.
More Potato Recipes You’ll Love
Did your family love these Twice Baked Potatoes? Leave us a rating and a comment below!

5 from 117 votes↑ Click stars to rate now!
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Twice Baked Potatoes

Fluffy potatoes with bacon, cheddar cheese, and chives are baked until golden. These creamy twice-baked spuds are the perfect side dish or lunch!

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes

Preheat the oven to 375°F. Scrub the skin of the potatoes and poke them all over with a fork. Bake the potatoes in the oven for 50-60 minutes or until tender. Allow them to cool until they’re cool enough to handle.
Slice each potato in ½ lengthwise. Scoop out the potato flesh leaving a ⅛-inch shell.
In a large bowl, combine the potatoes, sour cream, butter, garlic powder, salt, and pepper. Mash with a potato masher until smooth adding warm milk as needed to create a creamy fluffy texture. You may not need any or all of the milk.
Fold in chives, bacon, and ¾ cup cheddar cheese.
Spoon the filling into each skin and sprinkle the remaining cheese on top.
Bake for 15-20 minutes or until heated through and cheese is melted.

Potatoes can also be baked in the air fryer or microwave.

Mash the potatoes while warm for the best consistency. Sour cream and butter may add just enough moisture; check the potatoes before adding extra liquid.

Be sure to leave at least 1/8 to ¼-inch shell, so the skins don’t break or crack.

Option: bake one extra potato in case one of the skins breaks. The shells can be filled more if you have extra filling.

To make filling easy, place the prepared filling in a freezer bag and snip off the corner. Squeeze it into the shells.

Prep Ahead: Prepare and refrigerate for up to 2 days before baking. Chilled stuffed potatoes will need an extra 5-7 minutes of baking time.

Freezer: Cool the prepared potatoes completely and freeze on a baking pan. Once frozen, the potatoes can be stored in a container or freezer bag.

Bake From Frozen: Preheat the oven to 350°F. Place the potatoes on a baking sheet and bake for 35-40 minutes or until heated through.

Calories: 222 | Carbohydrates: 16g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 214mg | Potassium: 412mg | Fiber: 1g | Sugar: 1g | Vitamin A: 325IU | Vitamin C: 5mg | Calcium: 133mg | Iron: 0.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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March 5, 2024
Twice Baked Potatoes
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Twice Baked Potatoes are a favorite side dish and great to make ahead.

A baked potato shell is stuffed with fully loaded cheesy mashed potatoes and baked until hot.

The can be prepared ahead of time, freeze well, and can even be baked from frozen.
Twice Baked Potatoes Are Doubly Delicious

Baked potatoes are scooped, mashed and filled in this easy recipe.

Twice Baked Potatoes are as easy to make as they are yummy!

These can be prepared days ahead of time and baked from frozen.

They’re an inexpensive way to feed a crowd, add anything you’d like to the mix!
The Best Potatoes for Stuffing

Russet or baking potatoes are the best potatoes for twice-baked potatoes. Their thick skins hold up well to stuffing, while the flesh is starchy and perfect for mashing.

While russet potatoes are my preference, this recipe will work with almost any variety of potatoes; however, the texture can vary with other types.
How to Make Twice-Baked Potatoes

Bake the potatoes: Use the oven, microwave, or air fryer to bake potatoes until tender.

Cut each potato in half lengthwise and scoop out the insides with a spoon.

Mash the potatoes and stir in the add-ins, spoon it back into the skins and sprinkle with cheese.

Bake until heated through.

Make it a Meal: Change up the mashed potato filling with some optional additions or leftovers. Stir in some ground beef (or leftover taco meat), cooked chicken, steamed vegetables or broccoli.
Prep Ahead or Freeze Twice-Baked Potatoes

Prepare the twice-baked potato recipe as directed below including filling the skins with the mashed potato mixture.

Fridge: Place the prepared potatoes in an airtight container and refrigerate for up to 2 days before baking. If they are cold from the fridge, they may need an extra 5-7 minutes of baking time.

Freezer: Cool the prepared potatoes completely and freeze on a baking pan. Once frozen, the potatoes can be stored in a container or freezer bag.

Bake From Frozen: Preheat the oven to 350°F. Place the potatoes on a baking sheet and bake for 35-40 minutes or until heated through.
Tips for Perfect Potatoes

Starchy potatoes like russet or baking potatoes are best in this recipe.

Leave at least 1/8 to ¼-inch of a shell so the skins don’t break or crack.

Adding ¼ cup spreadable cream cheese (any flavor, herb, and garlic is a favorite) is optional but delicious.

To make filling easy, place the prepared filling in a freezer bag, snip the corner off, and squeeze it into the skins.
More Potato Recipes You’ll Love
Did your family love these Twice Baked Potatoes? Leave us a rating and a comment below!

5 from 126 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Twice Baked Potatoes

Fluffy potatoes with bacon, cheddar cheese, and chives are baked until golden. These creamy twice-baked spuds are the perfect side dish or lunch!

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes

Preheat the oven to 375°F. Scrub the skin of the potatoes and poke them all over with a fork. Bake the potatoes in the oven for 50-60 minutes or until tender. Allow them to cool until they’re cool enough to handle.
Slice each potato in ½ lengthwise. Scoop out the potato flesh leaving a ⅛-inch shell.
In a large bowl, combine the potatoes, sour cream, butter, garlic powder, salt, and pepper. Mash with a potato masher until smooth adding warm milk as needed to create a creamy fluffy texture. You may not need any or all of the milk.
Fold in chives, bacon, and ¾ cup cheddar cheese.
Spoon the filling into each skin and sprinkle the remaining cheese on top.
Bake for 15-20 minutes or until heated through and cheese is melted.

Potatoes can also be baked in the air fryer or microwave.

Mash the potatoes while warm for the best consistency. Sour cream and butter may add just enough moisture; check the potatoes before adding extra liquid.

Be sure to leave at least 1/8 to ¼-inch shell, so the skins don’t break or crack.

Option: bake one extra potato in case one of the skins breaks. The shells can be filled more if you have extra filling.

To make filling easy, place the prepared filling in a freezer bag and snip off the corner. Squeeze it into the shells.

Prep Ahead: Prepare and refrigerate for up to 2 days before baking. Chilled stuffed potatoes will need an extra 5-7 minutes of baking time.

Freezer: Cool the prepared potatoes completely and freeze on a baking pan. Once frozen, the potatoes can be stored in a container or freezer bag.

Bake From Frozen: Preheat the oven to 350°F. Place the potatoes on a baking sheet and bake for 35-40 minutes or until heated through.

Calories: 222 | Carbohydrates: 16g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 214mg | Potassium: 412mg | Fiber: 1g | Sugar: 1g | Vitamin A: 325IU | Vitamin C: 5mg | Calcium: 133mg | Iron: 0.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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March 5, 2024
Easy Shepherd’s Pie Recipe
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This is an extra fast weeknight version of a traditional Shepherd’s Pie recipe.

The Shepherd’s Pie has saucy ground meat and vegetables covered in a a mashed potato crust, sprinkled with shredded cheese, and baked to bubbly perfection.

A Quick Shortcut Shepherds Pie
- Shepherd’s Pie is a comforting and hearty dish that is perfect for an easy dinner.
- Use frozen mixed veggies and pre-made mashed potatoes to make prep and cook time quick.
- The shortcut sauce options in the recipe below make it easy to customize the dish to your pantry.
- Use leftover meat, veggies, gravy, or mashed potatoes.
- This dish freezes and reheats beautifully!
Ingredients for Shepherd’s Pie

Shepherd’s Pie can be prepared fresh, but it’s also a great way to use up any leftover meat, veggies, gravy, or mashed potatoes.

Ground Meat –You can use any ground meat in this recipe. Lamb is traditional for a shepherds pie recipe, although I most often use ground beef (which technically makes this a cottage pie). Leftover roast meat also works well.

Vegetables – Frozen mixed vegetables make preparation quick and easy, but you can use leftover roasted veggies too. If using fresh vegetables, steam them until tender or cook them with the beef before adding them to the dish.

Sauce – Shepherd’s Pie is versatile, and I’ve provided a couple of shortcut sauces in the recipe below. However, you can use leftover gravy (or gravy mix) and tomato sauce, or any sauce you like.

Mashed Potatoes – Traditional mashed potatoes are what I most often use, but garlic mashed potatoes add great flavor to this dish! If you’re in a hurry, you can use store-bought mashed potatoes. While it’s not traditional and it’s totally optional, I love cheese on top.
How to Make Shepherd’s Pie

Make Mashed Potatoes: If you have leftover mashed potatoes, use those. Simmer baking potatoes in a large pot of salted water until tender. Mash them with butter and cream. Tater tots make a great topping too!

Brown Meat: Brown lamb (or beef) in a skillet with onion. If using fresh veggies, they can be diced and cooked along with the beef and onion.

Add Sauce: Stir in the seasonings and sauce per the recipe below. Stir in the veggies.

Layer and Bake: Pile the potatoes on top. A sprinkle of cheese is not traditional, but it is delicious!
Prep Ahead and Tips for Shepherd’s Pie
- From Scratch: This recipe is a shortcut recipe; if you’d like, you can find my homemade version here.
- Layering: After prepping the meat mixture, cool it and chill it in the fridge for 20 minutes to keep the mashed potato layer separated.
- Prep Ahead: Assemble the Shepherd’s Pie up to one day in advance and refrigerate it. Let it come to room temperature for 30 minutes before baking.
- Quick Clean Up: If your baking dish is very full, place it on a parchment-lined baking sheet to avoid any juices spilling into the bottom of the oven.
How to Freeze Shepherd’s Pie
- Prepare as directed and cool completely. Wrap tightly in plastic wrap and then in foil. Freeze.
- Thaw overnight in the fridge. Bake for 45 minutes covered and 15 minutes uncovered.
What is Shepherd’s Pie?

Shepherd’s pie is a delicious combo of ground lamb (although many people use beef) that has been cooked with vegetables in a gravy or sauce. The lamb mixture is then topped with a crust of creamy mashed potatoes and baked.

Can You Make Shepherd’s Pie With Ground Beef?

This casserole is traditionally made with ground lamb. Many people make this recipe with ground beef however, if you use ground beef it’s actually called Cottage Pie! (You can also replace the meat with a vegetarian lentil version).

Does Shepherd’s Pie Have Cheese on Top?

Traditionally, a shepherd’s pie is not topped with cheese. That said, cheese is my love language, so I like to add a bit on top. If you’d prefer, brush the potatoes with some butter and skip the cheese.

How Do You Bake Shepherd’s Pie?

Bake this easy shepherd’s pie recipe for 25-30 minutes. If you’ve made it ahead of time and it’s chilly from being in the fridge, bake it a bit longer, about 30-35 minutes, or leave it out on the counter for 30 minutes before baking.

Can You Make Shepherd’s Pie With Sweet Potatoes?

Absolutely!! Make mashed sweet potatoes using this recipe and pile them high!

What to Serve with Shepherd’s Pie

It’s a full meal on its own and really doesn’t need sides. If you’d like to stretch it a little further, bread and salad are great additions.

St. Patrick’s Day Favorites

Did you make this Easy Shepherd’s Pie recipe? Leave a comment and rating below!
4.99 from 111 votes↑ Click stars to rate now!
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Easy Shepherd’s Pie Recipe

This Shepherd’s Pie is a twist on the classic Irish dish. It’s made with ground lamb, peas, and carrots, topped with mashed potatoes & cheddar cheese!

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Preheat the oven to 400°F.

In a large skillet or Dutch oven, cook lamb (or beef), onion, and garlic over medium heat until no pink remains. Drain any fat.

Stir in mixed vegetables, tomato soup, Worcestershire sauce, salt, basil, and pepper.

Transfer the ground beef mixture into a 3-quart or 9×13 inch casserole dish and spread into an even layer.

Spoon mashed potatoes over top and sprinkle with cheese if using.

Baked for 25-30 minutes or until bubbly. Broil 2 minutes if desired.

Remove from the oven and cool for 5 to 10 minutes before serving.

Ground lamb is traditional in shepherd’s pie. When made with ground beef, the dish is called cottage pie. This is a shortcut recipe, view our from scratch shepherd’s pie recipe here.
Substitute the tomato soup in this recipe for one of the following:

10.5 oz of cream of mushroom soup

1 packet of gravy mix prepared as directed and simmered until thickened

leftover homemade beef gravy.

To make homemade potatoes, boil 2lbs of peeled and diced russet potatoes or Yukon gold potatoes in a large pot of salted water for 15-20 minutes or until tender. Drain well and mash with a potato masher. Add 4 tablespoons of butter, ¾ teaspoon salt, and up to ¾ cup of warmed half and half as needed.

Calories: 648 | Carbohydrates: 85g | Protein: 22g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 74mg | Sodium: 730mg | Potassium: 916mg | Fiber: 4g | Sugar: 47g | Vitamin A: 2775IU | Vitamin C: 37mg | Calcium: 180mg | Iron: 2.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Casserole, Dinner

Cuisine American, Irish

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Why is it called Shepherd’s Pie?

Originally a meat pie made with minced (or ground) meat and mashed potatoes was known as a Cottage Pie (and it was even sometimes made with pastry many years ago). It is very popular in Ireland, Scotland, and England as well! In the late 1800s, the pie was named Shepherd’s Pie if made with lamb (since the shepherd looked after the sheep) and if made with beef it was called Cottage Pie.

Regardless of the name, this recipe is a classic Shepherd’s Pie recipe loaded with flavor and the perfect make-ahead meal to serve all year long!
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Holly Nilsson

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February 28, 2024
Simple Broccoli Cheddar Soup – Simply Scratch
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Skip the take-out line and make this homemade Broccoli Cheddar Soup in the comfort of your kitchen! Inspired by the beloved Panera Bread classic, this soup is lusciously creamy, cheesy and broccoli-y! Serve with a grilled cheese sandwich for the ultimate cozy dinner. This recipe serves 6.

It’s beginning to look a lot like spring around here.

But don’t worry, it’s Michigan so while we will have record highs on Tuesday (66°!!) there will also be wintery mix come Thursday. So although we’re still in winters grasp, spring isn’t too far off and I’m SO excited for it. In the meantime, I’m still enjoying soup! And by now most of you have had Panera’s broccoli cheddar soup, right? Years ago I thought it was incredible, but then it became just kind of mid, ya know? It’s like I can taste that it’s not homemade, if that makes sense.

So for the past 10+ years I’ve been making my own homemade version. Because, in my opinion, homemade is always better. And the bonus is that you can skip the drive through line and make it in the comfort of your own kitchen.

I’d call that a win-win.

To Make This Broccoli Cheddar Soup You Will Need:
- unsalted butter – Helps to soften the vegetables.
- broccoli florets – It’s not broccoli soup with out it 😉
- yellow onion – Adds a sweet and subtle onion flavor to the soup.
- carrot – Adds color and subtle sweetness.
- unbleached all-purpose flour – Aids in thickening.
- half & half – Or substitute with equal parts whole milk and heavy cream.
- low-sodium chicken broth – Use homemade or quality store-bought stock.
- nutmeg – Warm, aromatic with subtle hints of clove. Adds subtle flavor.
- extra sharp cheddar cheese – White or yellow cheddar, as long as it’s freshly grated.
- kosher salt – Enhances the flavors in the soup.
- freshly ground black pepper – This will add some subtle bite and flavor.
Sauté the vegetables:

Start by melting 2 tablespoons of unsalted butter in a dutch oven.

Add in 10 ounce small broccoli florets, 1 medium diced yellow onion (about 1 cup), 1 julienned carrot (about 1/2 cup) with 1/2 teaspoon kosher salt.

Cover and sauté for 12 minutes or until tender, stirring occasionally.

Warm The Milk and Broth:

Meanwhile, pour 2 cups of both half & half and low-sodium chicken broth in a sauce pan and heat on low until warm. Heating the broth and milk beforehand help thicken the soup faster.

Make it Creamy:

When the vegetables are tender, add the remaining 1/4 cup of butter to the pan and stir until melted.

Sprinkle in 1/4 cup of unbleached all-purpose flour. Stir often until the flour has absorbed the butter then cook 2 to 3 minutes.

While stirring, pour in the warm half & half and broth.

Grate in about 1/8 teaspoon nutmeg.

Simmer uncovered over medium to medium-low heat for 20 to 25 minutes or until the soup has thickened.

For smaller broccoli pieces, use a potato masher to smash the broccoli and break it up.

Next add in half (roughly 4 ounces) of the freshly grated cheddar. Whether it’s white or yellow cheddar, that’s up to you!

Stir until melted and throughout the soup.

After you added the cheese, taste and season with 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper – more or less to your liking.

Ladle soup into bowls.

Lastly, serve with a little extra cheddar on top.

If you like a little sandwich action to tag along with your broccoli and cheddar soup, I’ve included my recipe for ham and cheese ciabatta sandwiches in the recipe printable. They are easily thrown together in seconds while your soup is bubbling away on the stove top. Dip, eat, repeat.

HOW TO STORE Broccoli Cheddar SOUP:

Allow the soup to cool and transfer to a container or large bowl with a tight fitting lid. Store in the refrigerator for up to 4 days. Reheat slowly on the stove top or microwave.

CAN YOU FREEZE Broccoli Cheddar SOUP?

Yes! Once the soup is cool, transfer to a freezer safe container (or containers) and freeze up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove top or microwave.

Click Here For More Panera Copycat recipes!

Enjoy! And if you give this Simple Broccoli Cheddar Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 (1 cup) servings

Simple Broccoli Cheddar Soup

Skip the take-out line and make this homemade Broccoli Cheddar Soup in the comfort of your kitchen! Inspired by a Panera Bread classic, this soup is lusciously creamy and cheesy! Serve with a grilled cheese sandwich for the ultimate cozy dinner.

Prep Time: 10 minutes

Cook Time: 40 minutes

Additional Time: 10 minutes

Total Time: 1 hour

6 tablespoons unsalted butter, divided

1 medium yellow onion, diced (about 1 cup)

1 medium carrot, julienned (about 1/2 cup)

1¼ teaspoon kosher salt

1/4 cup unbleached all-purpose flour

2 cups half & half, or sub with 1 cup whole milk and 1 cup heavy cream

2 cups low-sodium chicken broth

10 ounces fresh broccoli florets, trimmed small

1/8 teaspoon grated fresh nutmeg

7 ounces white, or yellow sharp cheddar cheese, freshly grated

1/4 teaspoon freshly ground black pepper, to taste

In a dutch oven melt 2 tablespoons of butter over medium to medium-low heat. Add broccoli, onions, carrots and 1/2 teaspoon of salt. Stir, cover and cook until tender. About 12 minutes. This will depend on the size of your vegetables.

Meanwhile, add broth and half & half to a small sauce pan and warm on low heat. No need to boil, you just want the liquids warm.

Once the vegetables are tender, add in the remaining 4 tablespoons of butter, stir until melted. Sprinkle in the flour. Continue stirring until the butter has absorbed the flour and cook for 2 to 3 minutes.

Stir while pouring in the warm broth and half & half. Grate in the nutmeg.

Simmer uncovered over medium to medium-low heat for 20 to 25 minutes or until the soup has thickened.

For smaller pieces of broccoli, use a potato masher to smash the broccoli and break it up.

Turn the heat off and add in half of the grated cheddar cheese and heat through.

Taste and season with 3/4 teaspoon kosher salt (more or less to your preference) and 1/4 teaspoon freshly ground black pepper.

Ladle soup into bowls and top with a little of the remaining cheddar cheese.

Serve with Ciabatta Ham SANDWICHES:

you will need:
4 mini ciabatta loaves (or your favorite roll)
8 slices of ham (like Boar’s Head tavern ham or Virginia ham)
4 slices of brick cheese, farmer’s cheese or white american cheese

Cut the mini ciabatta loaves in half horizontally.

Place two slices of ham in each bottom half.

Top with a piece of cheese and wrap in foil.

Bake in a 350° oven for 15 minutes.

Serving: 1cup, Calories: 393kcal, Carbohydrates: 15g, Protein: 14g, Fat: 32g, Saturated Fat: 19g, Polyunsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 91mg, Sodium: 368mg, Fiber: 2g, Sugar: 5g

Author: Laurie McNamara

Course: Soups, Stews & Chilis

Cuisine: American
This Broccoli Cheddar Soup recipe was originally posted in October of 2010 and has recently been updated with new photos and helpful information.
This post may contain affiliate links.

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Laurie McNamara

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February 25, 2024
Cream Cheese Salsa Dip
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Cream cheese salsa dip is full of zesty flavor!

With just a handful of ingredients, this dip couldn’t be easier to make and best of all no baking required – simply mix and serve.

A Quick Creamy Dip
- For last-minute entertaining cream cheese and salsa make the perfect quick dip!
- Serve it hot or cold, everyone loves it.
- You likely have everything on hand to make this recipe.
Ingredients for Cream Cheese Salsa Dip

Cream Cheese – Use a block of cream cheese for the best creamy (regular or reduced fat). Spreadable cream cheese works but the dip may be too soft.

Salsa & Seasonings – Use hot, mild, or medium salsa, according to your preference. And stir in a packet or homemade taco seasoning. We love a little spice so I add jalapenos but you can skip them if you’d like.

Cheese – Sharp cheddar has a bold flavor, but use what you have on hand. Try pre-shredded Mexican cheese blends or pepper jack.

Variations – Vary the spices depending on what you have on hand. Toss in fresh herbs such as cilantro, parsley, or oregano. If serving hot, beef it up with sausage crumbles or ground beef.

How to Make Cream Cheese Salsa Dip

This one-bowl recipe comes together in minutes!
1. Use a hand blender to mix cream cheese, sour cream, salsa, and seasonings until fluffy.
2. Fold in onions and jalapenos (per recipe below).
3. Chill for an hour before serving.
For a hot dip, heat all ingredients in a small saucepan until smooth and creamy.

Serving and Reheating
- If time allows, prepare it a day ahead if possible to let the flavors blend.
- Serve with your favorite dippers like tortilla chips or fresh vegetables.
- Store leftovers in a tightly covered container in the refrigerator for up to a week. Freezing is not recommended.
Quick Dip Recipes

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Cream Cheese Salsa Dip

This cream cheese salsa dip is sure to be a crowd favorite! Serve it with tortilla chips or veggies for the perfect cheesy snack!

Prep Time 10 minutes

Total Time 10 minutes

In a medium bowl, mix cream cheese, sour cream, taco seasoning, and salsa with a hand mixer until fluffy.

Fold in cheddar, green onions, and optional jalapenos.

Refrigerate 1 hour before serving.

Using a hand mixer adds air to the dip and makes it easy to scoop.
Cream cheese can be softened in the microwave. Remove the foil wrapper and place it in a bowl. Microwave at 60% power for 30-40 seconds. Check if it’s soft and if not, add another 15 seconds.
Use any type of salsa from mild to hot, even homemade salsa works in this recipe.
This recipe lends itself well to mix-ins from jalapenos, black olives, diced tomatoes, red onions, or cilantro.
To Serve as a Hot Dip
Combine all ingredients except the shredded cheese in a small saucepan. Cook over medium-low heat stirring until smooth and melted. Add the shredded cheese and cook just until softened.

Calories: 200 | Carbohydrates: 7g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 646mg | Potassium: 123mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1160IU | Vitamin C: 6mg | Calcium: 149mg | Iron: 0.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dip, Party Food, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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February 8, 2024
Crockpot Buffalo Chicken Dip
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This crockpot Buffalo Chicken Dip recipe is a creamy, cheesy dip that’s full of buffalo wing flavor!

Mix shredded chicken, cream cheese, cheddar, and buffalo sauce in a slow cooker and let it work its magic. So easy!

Buffalo Chicken Dip Made Easy!

If you like buffalo wings, you’ll love this dip!
- It’s super easy to prepare and can be made ahead of time.
- This is a set-it-and-forget-it version of our fave buffalo chicken dip.
- Crockpot buffalo chicken dip stays warm in the slow cooker for parties or game day.
- Buffalo chicken dip has a creamy and cheesy flavor with a bit of heat from Frank’s Red Hot Sauce.
Ingredients for Crock Pot Buffalo Chicken Dip

Chicken – Use rotisserie chicken or cooked shredded chicken for this recipe. Canned chicken can be used but should be folded in very gently at the end of prep.

Hot Sauce – Frank’s Red Hot Buffalo Sauce is a favorite but feel free to use homemade buffalo sauce.

Flavor – Add garlic powder and green onion for a little boost of flavor.

Shredded Cheese: Shred your own cheese for better melting. Use sharp cheddar for the best flavor, or try Monterey Jack or mozzarella cheese. Add some blue cheese crumbles for a twist.

How to Make Crock Pot Buffalo Chicken Dip

This slow-cooker buffalo chicken dip recipe is so easy to make!
1. Combine all ingredients in a slow cooker per the recipe below.
2. Cook on low for a few hours until melted.
3. Keep on warm for your guests to enjoy.
Serving Suggestions and Dippers

Turn the slow cooker to warm and let your guests serve themselves.
- Crackers – crostini, Triscuits, Wheat Thins, or baguette slices
- Chips – potato chips, tortilla chips, corn chips
- Veggies – celery sticks, carrots, bell pepper, or cucumber slices
Love Your Leftovers

Keep leftovers in the fridge for up to 4 days. Reheat in the slow cooker, microwave, or on the stovetop over low heat. Stir and enjoy!
- Use leftovers to fill mushroom caps and bake for 15 to 20 minutes at 375°F.
- Spoon the leftovers into a tortilla and panfry for an easy quesadilla.
- Heat the leftovers on the stovetop and add pasta and a bit of cream for a quick dinner.
Buffalo Chicken Favorites

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CrockPot Buffalo Chicken Dip

With chicken, cream cheese, and buffalo sauce, this fun & flavorful appetizer is made easy in the Crockpot!

Prep Time 15 minutes

Cook Time 2 hours 15 minutes

Total Time 2 hours 30 minutes

In a 2QT slow cooker, combine the chicken, buffalo sauce, cream cheese, dressing, green onions, garlic powder, and 1 ½ cups of shredded cheddar cheese. Stir to mix well.

Cook on low for 2-3 hours, stirring occasionally.

Sprinkle the remaining ½ cup of cheese on top of the dip and cover. Let it melt for about 15 minutes.

Shred your own cheese from a block for the best results.

Use leftover chicken or rotisserie chicken. Do not use canned chicken in this recipe.

For a spicier dip, increase the amount of buffalo sauce or add diced jalapenos.

You can serve the dip with crackers, chips, or fresh vegetables for dipping.

Leftovers can be stored for up to 3-4 days. Reheat in the crockpot, microwave, or on the stovetop until heated through.

Calories: 217 | Carbohydrates: 2g | Protein: 14g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 67mg | Sodium: 703mg | Potassium: 193mg | Fiber: 1g | Sugar: 1g | Vitamin A: 474IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Chicken, Dip, Party Food, Slow Cooker

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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February 3, 2024
Cheese Grits
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Creamy, cheesy and delicous, cheese grits are one of my all time favorite sides.

Shredded cheddar and butter are stirred into smooth creamy grits for the best ever side dish.

A Perfect Side From Breakfast to Dinner
- Cheese grits are a tasty side dish, perfect for breakfast topped with a fried egg and some crumbled bacon or turned into shrimp and grits for dinner.
- Grits are easy to prepare and budget friendly.
- Season and spice them up to taste with pepper or different cheeses.
What Are Grits?

Grits have been enjoyed for hundreds of years. Originally, they were made by grinding corn, similar to hominy or maize, in a stone mill. Once ground, it was sifted through a screen where the finer bits were used as grit meal (or cornmeal), and the coarser pieces made up the grits.

They are a classic Southern dish – the ultimate comfort food. They’re rich, creamy, and so delicious!

Ingredients for Cheese Grits

Grits – This recipe uses regular grits that take about 15 to 20 minutes to cook; this can vary slightly by brand. There are different types of grits, so check your package. If using quick-cooking grits or stone ground, you will need to adjust the cooking time and amount of liquid according to the package.

Broth – I cook these grits in broth and water; the broth adds a little boost of flavor and some extra salt.

Cheese – Use sharp cheddar cheese over mild or medium for extra flavor. While I use just cheddar, you can stir in a bit of parmesan cheese if you’d like.

How to Prepare Cheese Grits
1. Bring water, broth, and garlic to a boil.
2. Add the grits and cook (as per the recipe below) until thickened.
3. Remove from heat, and add cheese and butter until melted.
What to Serve with Cheese Grits

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Cheese Grits

Easy and creamy, these grits are the perfect side to serve with grilled shrimp.

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

In a medium saucepan, bring the water, chicken broth, garlic powder, and salt to a boil over medium-high heat.

While whisking, slowly add the grits and salt. Reduce the heat to low and cook uncovered for 18-20 minutes or thick and creamy (or follow the times listed on your grits package).

Remove from the heat and stir in cheese and butter until melted. (Add a little bit of heavy cream if desired).

If you are using stone ground grits, follow the cook time on your package replacing water with chicken broth.
Leftover cheese grits will keep in the refrigerator for up to 4 days.

Calories: 426 | Carbohydrates: 33g | Protein: 14g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 75mg | Sodium: 811mg | Potassium: 111mg | Fiber: 1g | Sugar: 1g | Vitamin A: 865IU | Calcium: 312mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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January 29, 2024
Hamburger Helper
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Homemade Hamburger Helper is a 30-minute meal that’s packed with cheesy beef and pasta.

Skip the boxed mix; this homemade version is quick to make. Ground beef and pasta are simmered in rich cheesy sauce for an easy one-pan meal.

An Easy One-Pan Dish
- One-pot hamburger helper is an easy recipe made with wholesome pantry ingredients.
- Mix and match the macaroni shells, the cheese, or the meat to create a new recipe every time!
- This budget-friendly recipe is a great way to use up leftovers or sneak in veggies for those picky eaters!
- It’s easy to double up and enjoy the next day for lunch or dinner again!
- Bulk it up even more and serve it over homemade mashed potatoes.
Ingredients in Hamburger Helper

This homemade hamburger helper recipe turns a childhood favorite into an easy homemade meal.

Ground Beef – Use lean ground beef (80/20) for the best flavor – be sure to drain any fat after cooking. You can use ground turkey or ground chicken; however, you might need to add additional seasoning.

Broth/Milk – The broth adds flavor, milk adds richness, while tomato paste adds flavor. Replace beef broth with chicken broth if needed.

Seasonings – The sauce is seasoned with chili powder and onion powder. Feel free to add some garlic powder or taco seasoning to make your own version of hamburger helper. Italian herbs are another great addition.

Pasta – Choose small to medium size pasta like shells, elbow macaroni, or penne. Depending on the type of pasta, you may need a little bit more or less broth and/or cooking time.

Cheese – Use sharp cheddar cheese for the best flavor (pre-shredded works just fine in this recipe).

Variations and Additions
- Cook fresh onions and/or garlic when browning the beef.
- Stir in fresh veggies like diced celery, chopped tomatoes, or sliced mushrooms.
- Stir in ½ cup of heavy cream in place of some of the milk for added richness.
- Stir in ½ cup of sour cream after removing from the heat for a little tang.
How to Make Homemade Hamburger Helper
1. Brown the beef in a deep skillet or Dutch oven per the recipe below.
2. Add the sauce ingredients and dry pasta. Simmer until the pasta is tender.
3. Stir in cheese cheese.
Stir occasionally to keep the pasta from sticking to the bottom of the pan.

Depending on the type of pasta, you may need extra broth or cooking time.

Remove from the heat before adding cheese.

The sauce will thicken as it rests.
Leftover Hamburger Helper
- Keep leftover hamburger helper in a covered container in the refrigerator for up to 4 days and reheat in the microwave or on the stovetop.
- Leftovers can be stored in the freezer for 4 months in an airtight container. Thaw in the refrigerator overnight before reheating.
One Pot Wonders

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Hamburger Helper

This easy cheesy family favorite is a one-pot meal with tender pasta and ground beef in a rich zesty sauce.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Author Holly Nilsson

In a 12-inch skillet, cook the ground beef over medium high heat until no pink remains while breaking up with a spoon. Drain any fat.
Add the 1 ¾ cups beef broth, milk, tomato sauce, onion powder, chili powder, and salt. Bring to a boil.
Add the pasta and cover. Reduce the heat to medium low and let simmer covered, stirring occasionally, for 10 minutes. Uncover and cook for an additional 2 to 4 minutes or until the pasta is tender, adding more liquid as needed.
Remove from the heat and rest uncovered for 5 minutes. Add the cheese and stir until melted. Taste and season with additional salt and pepper if desired.

Stir occasionally to keep the pasta from sticking to the bottom of the pan.

Depending on the type of pasta, you may need extra broth or cooking time.

Remove from the heat before adding cheese.

The sauce will thicken as it rests.

Calories: 532 | Carbohydrates: 50g | Protein: 43g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 102mg | Sodium: 1096mg | Potassium: 1071mg | Fiber: 3g | Sugar: 7g | Vitamin A: 812IU | Vitamin C: 4mg | Calcium: 309mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Pasta

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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January 12, 2024
The BEST Buffalo Chicken Dip Ever!
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This is the best Buffalo Chicken Dip, perfect for game day – or any other day of the year!

If you like Buffalo chicken, you’ll love this creamy, cheesy dip packed with the famously zesty flavor of Buffalo sauce!

Serve it warm and melty from the oven with tortilla chips, bread sticks, or veggies.
This is The Dip You’ll Be Craving!

Who doesn’t love a good plate of buffalo wings on game day? This dip takes the flavor from your favorite Buffalo chicken wings and turns them into a scoopable party dip!

Super fast prep – make it up to 2 days in advance.

A tried and true crowd favorite – everyone raves about this dip.

Scoop it, dip it, or spread it with tortilla chips, crackers, or veggies like carrot sticks and celery sticks.
Ingredients for Buffalo Chicken Dip

Chicken – Use leftover chicken, shredded, or rotisserie chicken or poached chicken breasts. If using canned chicken, drain it very well and fold it gently as it tends to break apart.

Cheese – This recipe uses sharp cheddar for extra flavor, but try other cheeses like Colby-Jack cheese. Pre-shredded cheese works well in this recipe.

Buffalo Sauce – Buffalo sauce is the star of this recipe. You can make your own with butter and hot sauce or use Frank’s Red Hot Buffalo Sauce.

Seasonings – Green onions and garlic powder add flavor.

Variations

Diced green chiles or sliced jalapenos

Diced bell peppers or celery for crunch

Bacon bits
How to Make Buffalo Chicken Dip

Mix cream cheese, buffalo wing sauce, sour cream, & seasonings (as per recipe below).

Fold in chicken & cheese.

Top with extra cheese & bake until bubbly.

Melt all of the ingredients on the stovetop. Stir in chicken, top with cheese, and broil.
Quickly soften cream cheese by microwaving it for 15 seconds on high.

Mix the base with a hand mixer to keep it fluffy for dipping.

Prepare the dip up to 48 hours ahead of time and bake when your guests arrive. Add a few minutes to the cooking time.

Substitute sour cream with ½ cup blue cheese or ranch dressing.

Make this a Crock Pot buffalo chicken dip in a 2qt slow cooker. Cook on low for 3 hours, stirring occasionally, and then turn to warm.
Dippers and Dunkers
This buffalo dip recipe is great with fresh veggies or tortilla chips. Here are more great dippers.
Storing Leftovers

Keep leftover buffalo chicken dip covered in the refrigerator for up to 4 days. Enjoy it chilled or reheat it in the microwave.

You can freeze this buffalo chicken dip recipe in freezer bags for up to 8 weeks. Thaw in the refrigerator overnight and serve cold or reheat adding fresh cheese if desired.
More Hot and Cheesy Dips

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The Best Buffalo Chicken Dip

This dip is extra creamy, super cheesy, and has lots of buffalo chicken flavor!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Preheat the oven to 350°F.
In a medium mixing bowl, mix the cream cheese, sour cream, buffalo sauce, and garlic powder with a hand mixer on medium speed until fluffy.
Gently fold in the shredded chicken, ½ cup cheddar cheese, ½ cup mozzarella cheese, and sliced green onions.
Transfer the mixture to a small baking dish or pie plate.
Sprinkle the remaining cheddar cheese and mozzarella cheese on top. Bake for 20 minutes or until the cheese is melted and bubbly.
Cool for at least 5 minutes before serving.

Quickly soften cream cheese by microwaving it for 15 seconds on high.

Mix the base with a hand mixer to keep it fluffy for dipping.

Prepare the dip up to 48 hours ahead of time and bake when your guests arrive. Add a few minutes to the cooking time.

In a hurry? Melt all of the ingredients on the stovetop. Stir in chicken, top with cheese, and broil.

To Make Crockpot Buffalo Chicken Dip: Add all ingredients to a 2qt slow cooker. Cook on low for 3 hours, stirring occasionally, and turn to warm once melted.

Calories: 188 | Carbohydrates: 2g | Protein: 11g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 59mg | Sodium: 622mg | Potassium: 156mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 518IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 0.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Chicken, Dip, Party Food, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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January 11, 2024
Creamy BLT Dip
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BLT Dip is a creamy and delicious dip that is a true party sensation.

All of the flavors of our favorite BLT Sandwich are combined in a creamy cheesy mixture and topped with bacon, lettuce, and juicy tomatoes!

This is the perfect dip for chips, veggies, or tortillas!

Ingredients in BLT Dip

If you’re looking for the perfect appetizer, this BLT Dip recipe will have everyone coming back for more!
- Creamy Base – Cream cheese is the base of this recipe, light cream cheese can be used. Mayo and sour cream make it smooth and easy to scoop.
- Seasonings & Flavors – A bit of garlic powder and smoked paprika flavor this dip. Sharp cheddar and green onion (or swap ½ teaspoon of onion powder) add a boost of flavor.
- Crispy Bacon – Prepace bacon in the oven and crumble it or save time with real bacon bits. If using real bacon bits, fry or microwave them until crisp and let them cool.
- Lettuce – Iceberg or romaine lettuce add a fresh crunch.
- Tomatoes – Any ripe and juicy variety of tomatoes works here. I most often use either cherry tomatoes or Roma tomatoes.
Variations – Turn it into a ranch BLT dip by adding ranch dressing mix, or try Italian dressing mix and fresh herbs if you have them on hand.

How to Make BLT Dip
1. Use a hand mixer to combine cream cheese, mayonnaise, sour cream, and seasonings per the recipe below.
2. Gently fold in the remaining ingredients and chill for 1 hour.
3. Garnish with shredded lettuce, bacon, and diced tomatoes.
Prep Ahead

This BLT dip can be made 48 hours before serving as long as it’s tightly covered and chilled in the refrigerator. Add the toppings just before serving so they stay fresh and crisp.

Dippers for BLT Dip
- Veggies: vegetable sticks like celery sticks, zucchini slices, or cucumber coins are great for scooping and dipping.
- Bread: any kind of crackers, sliced baguette, or crostini.
- Chips: pita chips, tortilla chips, or pretzel chips.
More Cold u0026 Creamy Dips

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Creamy BLT Dip

This creamy BLT Dip recipe tastes like a classic BLT sandwich in a creamy dip!

Prep Time 20 minutes

Cook Time 5 minutes

Chill Time 1 hour

Total Time 1 hour 25 minutes

Author Holly Nilsson

In a medium bowl, combine cream cheese, sour cream, mayonnaise, smoked paprika, and garlic powder until fluffy with a hand mixer on medium.

Gently fold in the green onions, diced tomatoes, cheddar cheese, and ⅔ of the bacon.

Cover and refrigerate for at least 1 hour before serving.

Remove from the fridge, top with lettuce, remaining bacon, and chopped tomatoes.

Serve with bread, crackers, chips, or vegetables for dipping.

Spices can be replaced with your favorite spice mix or ranch or Italian dressing mix.
This dip can be stored in the fridge in a covered container for up to 4 days. Freezing is not recommended.

Calories: 198 | Carbohydrates: 3g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 36mg | Sodium: 291mg | Potassium: 153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 585IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 0.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dip, Party Food

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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January 8, 2024
Make Ahead Egg Muffins
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These breakfast Egg Muffins are delicious for morning meal prep!

Protein-packed and deliciously simple, egg muffins are little handheld egg bites filled with our favorite add-ins and cheese.

We make them in batches ahead of time and reheat them throughout the week.

Make Ahead Egg Muffins
- They’re healthy, naturally gluten-free, and low in carbs.
- Egg muffins are a great way to use up any kind of leftovers, including veggies or meats.
- They’re great for meal prep! Make them ahead of time and reheat them in the microwave throughout the week.
- Egg muffin cups are perfect on their own or tucked between a couple of pieces of toast for a quick breakfast sandwich.
Ingredients in Egg Muffins

They’re so versatile; you can add almost anything to them and try new flavors every time!

Eggs – Use large whole eggs. You can also use half egg whites (from a carton) or egg substitute. I season with salt & black pepper, feel free to add other seasonings, herbs, or parsley.

Vegetables – Bell peppers and diced onion add flavor. These muffins are versatile – try mushrooms, broccoli, chopped spinach, or diced tomatoes.

Meat – Ham, sausage, or bacon are great options in these egg muffins. You can use deli ham, leftover ham, or other leftover meat.

Cheese – Sharp cheddar is a great choice for these muffins but you can use almost any kind of cheese. Pepper Jack or Monterey Jack would taste great, too!

How To Make Egg Muffins

These little egg cups are very simple to make and taste almost like mini frittatas.
1. Grease the muffin tin well or use silicone liners.
2. Add the add-ins to the muffin wells and top with beaten egg.
3. Bake until set and enjoy!
Holly’s Quick Tips
- If adding watery veggies like mushrooms, quickly pre-cook them to remove excess moisture.
- Grease your muffin tin well or use silicone or parchment liners, the eggs tend to stick to paper liners.
- Fill the muffin cups about ¾ full. They will puff up and then fall as they cool.
- Run a butter knife along the edges to remove the eggs from the wells.
Storing, Freezing, & Reheating Egg Muffins

Refrigerator: Once baked, egg muffins can be kept in the fridge for up to 5 days.

Freezer: Egg bites can frozen for up to 3 months. Store them in an airtight container or freezer bag.

To Reheat: Microwave thawed egg muffins for 40 to 60 seconds, if heating more than one, you’ll need to increase the time. If reheating from frozen, they’ll need a bit longer, about 60-90 seconds.
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4.95 from 112 votes↑ Click stars to rate now!
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Make Ahead Egg Muffins

Egg muffins are a delicious and tasty breakfast, naturally low carb, and easy to make ahead of time!

Prep Time 10 minutes

Cook Time 22 minutes

Total Time 32 minutes

Preheat the oven to 350°F.

In a medium bowl, whisk eggs, salt, & pepper until well combined.

Spray a muffin pan very well with cooking spray, or line with silicone or parchment liners. Divide the red pepper, onion, ham/bacon/sausage, and cheese over 12 wells.

Pour the egg mixture over the cheese mixture.

Bake for 22-25 minutes or until set.

Let rest 3 minutes. Run a butter knife along the edges to release the muffins and remove them from the muffin tin.

Serve warm or let cool completely and refrigerate or freeze.

Eggs: Muffin tins can vary in size slightly (and it can also depend on how much “add-ins” are added) so you may need a little bit more or less egg, fill the wells about ¾ full or a little bit more. I use 10 eggs to make 12 muffins. They will puff up as they bake and fall a bit after baking.
This recipe can also be made using 6 whole eggs and 1 cup of egg whites.
Additions: Add any kind of leftovers, potatoes, veggies, or meats. If you add extra add-ins, you may need a bit less egg.
If using sausage, cook in a large skillet over medium-high heat until no pink remains.
Reheating: Reheat cooked egg muffins in the microwave for 30-60 seconds or until heated through.

Serving: 1egg muffin | Calories: 128 | Carbohydrates: 1g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 158mg | Sodium: 379mg | Potassium: 77mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 495IU | Vitamin C: 7mg | Calcium: 122mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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January 1, 2024
Funeral Potatoes
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This is easy cheesy potato casserole recipe perfect for any kind of gathering!

This casserole is super easy to make with hashbrown potatoes, a really quick cheese sauce and a crispy cornflake topping.

Serve this as a side dish almost any time of day, from brunch to dinner.

What are Funeral Potatoes?

Funeral Potatoes are an easy casserole dish with hashbrowns, cheese, sour cream, and condense soup. This recipe is topped off with a buttery cornflake crust.
- We love funeral potatoes because they are creamy, cheesy, and so delicious.
- This casserole is budget friendly and really easy to make.
- Serve this recipe for breakfast, dinner, and everything in between.
- Prep ahead, this funeral potatoes recipe is perfect for Christmas or Easter brunch!
Ingredients for Funeral Potatoes
- Potatoes – This recipe uses diced hash brown potatoes from the freezer. Any frozen (or pre-cooked) potatoes will work.
- Cheese – Sharp cheddar cheese adds a bright, tangy flavor but use what’s in your cheese drawer. Cheese tends to melt best if you shred it yourself from a block.
- Sauce – Melted butter, condensed cream of chicken soup, and sour cream make up the sauce. You can use cream of mushroom soup in place of cream of chicken or cream of celery soup to make it vegetarian.
- Topping – Crushed cornflakes are mixed with butter for the perfect topping. Replace the cereal with crushed potato chips (any flavor) or ritz crackers.
How to Make Funeral Potatoes
1. Grease a casserole dish. Prepare the topping & set aside.
2. Saute onion in butter & mix with sour cream, soup, & some of the cheese.
3. Stir in potatoes & spread into a casserole dish. Add the topping and bake until bubbly & golden brown.
To use fresh potatoes, dice them 1/2″ or smaller and add them to salted boiling water. Cook for about 7 minutes or just until tender. Cool slightly and proceed with the recipe.

Shredded hash browns make a great base just like the diced potatoes do, so feel free to sub them out as well!

How to Store and Reheat
- Cover the pan with plastic wrap or aluminum foil and store in the refrigerator for up to 4 days.
- To reheat, place a portion or two in the microwave for a few minutes or toast in the oven at 325°F for 15-20 minutes!
Casseroles for a Crowd

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Funeral Potatoes

Creamy, cheesy, and flavorful, these Funeral Potatoes are always a crowd-pleaser!

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Preheat the oven to 350˚F. Grease a 9×13-inch casserole dish with butter.

In a medium bowl, gently crush the cornflakes. Toss with the butter and set aside.

In a small skillet, melt the butter over medium heat. Add the onion and cook until tender, about 5 minutes.

In a large bowl, combine the butter and onions, sour cream, condensed soup, and 2 cups of cheese. Season to taste with salt & black pepper to taste.

Gently stir in the hash brown potatoes. Transfer the mixture to the prepared baking dish and sprinkle with the topping.

Top with the remaining ½ cup of cheese and sprinkle the topping over top.

Bake for 40-45 minutes or until browned and bubbly.

To use fresh potatoes, dice them 1/2″ or smaller and add them to salted boiling water. Cook about 7 minutes or just until tender. Cool slightly and proceed with the recipe.
Store leftover casserole tightly covered in the fridge for up to 3-4 days.

Calories: 514 | Carbohydrates: 33g | Protein: 14g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 97mg | Sodium: 934mg | Potassium: 464mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1210IU | Vitamin C: 11mg | Calcium: 320mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Casserole, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 21, 2023
Cheesy Ham Casserole
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Need a quick and easy recipe for your leftover ham?

This ham casserole recipe combines pasta and ham in an easy, from-scratch cheese sauce. It’s topped with buttery bread crumbs for a great family meal.

Ingredients for Ham Casserole
- Ham – Use leftover diced ham or diced ham steaks.
- Pasta – Any medium shape works. Try rotini, farfalle, shells, or penne.
- Sauce – Butter, flour, milk, and cream are the base of this homemade sauce. I add thyme and Dijon mustard for flavor.
- Cheese – This recipe uses a combination of cheddar, gruyere (or Swiss cheese), and parmesan cheeses. You can replace the cheeses with what you on hand, however, be sure to include one with a bold flavor.
- Topping – A topping of buttered Panko bread crumbs adds a crunchy finish to the casserole.
How to Make Ham Casserole

Cook butter & flour in a saucepan per the recipe below.

Slowly whisk in the milk & broth and thicken. Stir in cheese.

Combine cheese sauce, ham, and pasta in a baking dish.

Top with a crumb topping and bake until bubbly.
Variations & Tips

Add in veggies if you’d like! Leftover steamed or roasted broccoli, frozen peas, Brussels sprouts, or even cauliflower work in this recipe.

Pre-shredded cheese can have starches added to keep it from clumping so it may not melt as well. For this sauce, it’s best to shred your own cheese.

Serve Ham Casserole with…

Ham and cheese casserole has a rich creamy sauce so it pairs well with a fresh side dish like veggies or salad.

Easy Cheesy Casseroles

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Cheesy Ham Casserole

Stretch your leftover ham even further with this easy cheesy ham casserole. It’s the perfect way to feed a crowd!

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Preheat oven to 400°F. In a small bowl, combine breadcrumbs, butter, and parsley, set aside.

Cook the pasta shells al dente according to package directions. Drain well.

Meanwhile, in a medium saucepan, melt the butter, flour, and seasonings over medium heat and cook for 1 minute.

Gradually add in milk, half and half, and Dijon, whisking until smooth after each addition. Once all of the milk/cream is added, whisk while bringing to a boil over medium heat. Allow to boil for 1 minute.

Remove from heat and add 2 ½ cups cheddar, gruyere cheese, and parmesan cheese. Whisk until smooth.

Toss the cheese sauce with cooked pasta and ham and transfer to a 9×13 baking dish. Sprinkle the breadcrumb topping over the casserole and top with the remaining ½ cup of cheese.

Bake for 22-26 minutes or until heated through and topping is browned. Cool 5 minutes before serving.

If you don’t have gruyere, substitute swiss cheese or extra cheddar cheese.
Use leftover ham or purchase a ham steak from the grocery store.
Do not overbake the casserole, or it can dry out.

Calories: 580 | Carbohydrates: 44g | Protein: 25g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 112mg | Sodium: 751mg | Potassium: 246mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1091IU | Vitamin C: 1mg | Calcium: 473mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Ham, Main Course, Pasta

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 21, 2023
Broccoli Cheese Soup
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This Broccoli Cheese Soup recipe can be made in about 20 minutes!

Rich, creamy, and oh-so-cheesy, this broccoli soup is a quick meal that is perfect for lunch or an easy weeknight dinner.

A Cozy 20 Minute Meal

Made without Velveeta, this soup is rich, creamy, and full of real cheddar flavor.
- Move over Panera; this broccoli soup is as easy as it is delicious.
- It needs few ingredients, this homemade soup is extra flavorful.
- And it is so versatile – add in extra veggies left in the fridge, from zucchini to cauliflower.
- This broccoli cheddar soup is ready in about 20 minutes, perfect for those busy weekday nights.
How to Make Broccoli Cheese Soup
1. Soften onions/carrots (as per the recipe below). Add broccoli and simmer.
2. Remove some of the veggies and blend the soup.
3. Stir in cream mixed with flour, and simmer for a couple of minutes. Stir in cheese and reserved vegetables and serve.
Ingredient for Broccoli Soup
- Onion & Carrot – Onion and carrot add flavor to this soup.
- Broccoli – Fresh or frozen broccoli florets can be used, no need to thaw frozen broccoli first.
- Broth – A combination of half and half and broth are the perfect blend without being too heavy. I prefer the flavor of chicken broth however, you can replace it with vegetable stock if desired. Half and half can be replaced with heavy cream or evaporated milk if desired.
- Seasoning – I add a little bit of thyme, garlic powder, salt & pepper.
- Cheese – Sharp cheddar adds the best flavor to this recipe. Feel free to add in other shredded cheeses like gruyere.
Tips
- When adding broccoli, use the broccoli stems as well.
- If you have fresh garlic cloves, use 1 clove to replace the garlic powder.
- Use a regular blender (be sure not to have the lid on tightly or it can explode from the steam) but an immersion blender works well too.
- Just like when making cheese sauce, remove the add the cheese once the soup is removed from the heat. If cheese (or dairy) boils it can separate leaving a less than desirable texture. The soup should be plenty hot enough to melt the cheese to a perfect velvety consistency.
Leftovers?

Diary doesn’t tend to freeze well and it can sometimes become grainy or the texture can change slightly. This soup will keep in the fridge for up to 4 days. To reheat it can be microwaved stirring occasionally or heated on the stove over medium-low.

More Cozy Soups

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20 Minute Broccoli Cheese Soup

Broccoli Cheese Soup is an easy cheesy soup ready in 20 minutes, start to finish!

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

In a large saucepan or pot, cook butter, onion, and carrots over medium heat until onion softens (about 3 minutes). Add the broccoli, chicken broth, thyme, garlic powder, salt, and pepper. Simmer until broccoli is tender, about 8 minutes.

Remove 1 cup of vegetables, coarsely chop and set aside. Using an immersion blender, blend remaining vegetables and broth.

Place flour in a small bowl. Add in cream a little at a time stirring until smooth. Bring blended vegetable mixture to a boil and whisk in cream mixture. Continue whisking until thick and bubbly, about 3-4 minutes.

Remove from heat, stir in cheeses & reserved chopped vegetables and serve immediately.

If using the broccoli stem, peel or cut off the tough outer end.
To make this soup vegetarian, replace chicken broth with vegetable broth.

Calories: 333 | Carbohydrates: 11g | Protein: 10g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 94mg | Sodium: 560mg | Potassium: 377mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4745IU | Vitamin C: 49mg | Calcium: 280mg | Iron: 0.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch, Side Dish, Soup

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 20, 2023
Easy Bean Dip Recipe
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This Bean Dip is a quick and delicious party dip loaded with seasoned creamy beans, lots of cheese, and a hint of heat.

Refried beans make this recipe a cinch, perfect for scooping with tortilla chips.

A Perfect Party Dip
- Quick: This bean dip recipe is easy to make and prep is really fast.
- Budget friendly: Not only is it easy, it’s inexpensive to make with just a few ingredients.
- Versatile: Add your favorite toppings, seasonings, or spices.
- Tortilla chips, veggie sticks, baguette slices, or pita chips are all great options.
Bean Dip Made Easy

My family voites this the best bean dip because of the flavor and I love how easy it is to make.
- Canned refried beans are the creamy base, no blending required.
- Cream cheese and sour cream add a rich flavor and texture.
- Diced jalapenos and taco seasoning add flavor to this refried bean dip. Use a packet or make your own homemade seasoning with a blend of chili powder, cumin, onion powder, garlic, and other seasonings.
Bean Dip Variations
- Stir in 1/2 cup of salsa or drained Rotel tomatoes.
- Swap out the cheddar for a Mexican cheese blend or Monterey Jack.
- Add toppings like black olives, diced bell peppers or tomatoes, cilantro, or black beans.
- Add 1/2 lb ground beef or sausage to the bean layer.
How to Make Bean Dip
1. In a medium bowl, combine refried beans, cream cheese, sour cream, and taco seasoning.
2. Fold in onion, jalapenos, and cheese.
3. Top with more cheese and bake until bubbly.
Tex-Mex Inspired Dips

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Easy Bean Dip

A bean dip recipe is easy to prepare and full of flavor.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Preheat the oven to 375°F.

Thinly slice the green onions and separate the white and green portions. Set the green part aside.

In a medium bowl, combine the cream cheese, refried beans, sour cream, and taco seasoning with a hand mixer until fluffy.

Fold in the whites of the onions, jalapenos, chiles, and 2 cups of cheddar cheese. Spread into a 2qt (or 8×8) baking dish.

Top with remaining cheese and bake 20-25 minutes or hot and cheese is melted.

Sprinkle remaining green onions on top as garnish. Serve with tortilla chips.

Calories: 196 | Carbohydrates: 6g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 627mg | Potassium: 65mg | Fiber: 2g | Sugar: 2g | Vitamin A: 705IU | Vitamin C: 2.6mg | Calcium: 237mg | Iron: 0.8mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dip

Cuisine Tex Mex

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 16, 2023
Overnight Breakfast Casserole
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This is by far my favorite holiday recipe.

This easy overnight breakfast casserole has lots of bacon and cheese in an easy strata style dish.

It’s perfect for brunch, holiday mornings, or lazy Sundays!

An Easy Overnight Breakfast Casserole

I have a hard time choosing between hashbrowns breakfast casserole and this one which my mom always made for Christmas morning!
- This overnight breakfast casserole recipe preps fast the night before and bakes fresh and delicious in the morning!
- This recipe reheats and freezes well for meals throughout the week.
- Think beyond breakfast; it makes a great lunch or dinner, too.
- Get a jumpstart on holiday meals, this recipe can be prepared up to 4 days ahead of time.
Ingredients in Overnight Breakfast Casserole
- Eggs – Use large eggs or a carton of liquid eggs and any milk.
- Bread – I use white sandwich bread, but you can use any leftover bread, dinner rolls, or hamburger buns!
- Bacon – This casserole tastes best if you cook and drain a pound of bacon but to keep it easy, real bacon bits, pre-cooked bacon, or ham are all great too.
- Vegetables – Bell peppers add flavor but you can add other veggies like cooked onions or mushrooms.
- Cheese – I love sharp cheddar cheese in this breakfast casserole; pre-shredded cheese works just fine in this recipe. You can replace it with Monterey Jack or a cheese blend.
How to Make Overnight Breakfast Casserole
1. For the custard, whisk eggs, milk, and seasonings.
2. Layer the bread and other ingredients in a baking dish.
3. Pour egg mixture over the top, cover, and refrigerate overnight.
4. In the morning, bake (per recipe below) until a knife in the center comes out clean.
Tip for Crispy Topping: Place the casserole under the broiler for about 3 minutes until the topping is golden brown and the cheese is bubbly.

Make Ahead for Best Results

This is a make-ahead breakfast casserole and needs to reset at least 3 hours to let the bread soak up the egg mixture. Once assembled, this casserole can be refrigerated for up to 48 hours before baking.

Freeze the casserole, either cooked or uncooked, for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.

Short on Time?
- Slice up cooked breakfast sausage links instead of frying bacon.
- Use frozen peppers and/or onions instead of dicing up fresh!
Need to bake it now? Toss the prepared bread cubes with the egg mixture (Step 2) and let it soak while you prepare the rest of the casserole. Then very gently layer half the soaked bread cubes on the bottom of the casserole dish, half the ingredients, more soaked bread cubes, and the remaining half. Bake as directed.

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Overnight Breakfast Casserole

Delicious overnight breakfast casserole is loaded with bacon, green onions, bell peppers, and cheese!

Prep Time 20 minutes

Cook Time 55 minutes

Chill Time 3 hours

Total Time 4 hours 15 minutes

Author Holly Nilsson

Cube bread and leave it out overnight or place in the oven at 300°F for about 10 minutes to dry slightly. (Do not brown or toast it).

In a large bowl, whisk together eggs, milk, mustard powder, salt, and pepper.

Grease a 9×13 baking dish. Layer half of the bread cubes in the prepared dish. Top with half of the bacon, green onions, red peppers and cheese. Repeat layers one more time.

Pour the egg custard mixture over top of the casserole, ensuring all of the bread is moistened. Cover and refrigerate for at least 3 hours or overnight.

Remove from fridge and let sit at room temperature while preheating the oven to 350°F.

Bake the casserole covered with foil for 45 to 55 minutes or until a knife inserted in the center comes out clean. (If you are baking 2 pans, increase cooking time to 60-80 minutes).

Store leftover breakfast casserole covered in the fridge for up to 4 days. Reheat in the oven or in the microwave until heated through.

Calories: 382 | Carbohydrates: 18g | Protein: 19g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 137mg | Sodium: 579mg | Potassium: 256mg | Fiber: 1g | Sugar: 5g | Vitamin A: 806IU | Vitamin C: 7mg | Calcium: 392mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Casserole

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 9, 2023
Instant Pot Mac and Cheese
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This Instant Pot mac and cheese is extra creamy, super cheesy, really easy, and is ready in minutes.

It all cooks in just one pot; including the pasta with no draining or straining.

Easy Cheesy Instant Pot Mac and Cheese
- Creamy, cheesy, and delicious it’s made in just one pot, making fewer dishes to wash.
- Super easy to prepare – no roux, no strainer, and no baking required.
- A pressure cooker makes this so fast, this may even be quicker and easier than boxed.
Ingredients for Instant Pot Mac & Cheese

Pasta – Elbow macaroni noodles are my first choice but you can use other small varieties of pasta.

Water and Seasonings – Season the cooking water in this recipe as it is absorbed by the pasta, adding great flavor. Do not drain the water; the starches from the pasta help thicken it and make a creamy sauce.

Cheese – Sharp cheddar and Parmesan cheese make a rich cheese sauce. You can replace some or all of the cheddar with gruyere, gouda, fontina, or even Monterey jack. Skip the mozzarella cheese in this recipe, as it isn’t bold enough.

Variations
- Replace half of the cooking water with reduced sodium chicken broth & skip the salt.
- Add seasonings like garlic powder, cayenne pepper or a dash of hot sauce.
- For some extra nutrition, stir in vegetables like spinach or steamed broccoli.
- Replace the milk with half and half or evaporated milk if desired.
- Add rotisserie chicken, diced ham, or even ground beef or sprinkle with crisp bacon.
How to Make Instant Pot Mac and Cheese

The leftover pasta water from cooking adds starch to thicken it and help it stick to the pasta.
1. Add elbows, water, & seasonings to the Instant Pot and cook on high.
2. Quick-release the pressure (per the recipe below) do not drain.
3. Stir in cream cheese, cheddar and parmesan.
Storing & Reheating Leftovers
- Store leftovers in an airtight container for up to 4 days.
- When reheating, add a splash of milk or heavy cream (about 1 tbsp per cup of mac and cheese) to keep it creamy.
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Instant Pot Mac and Cheese

Instant pot mac and cheese takes all of the creamy goodness of homemade mac and cheese and turns it into an easy one pot meal.

Prep Time 10 minutes

Cook Time 6 minutes

Pressure Preheat 10 minutes

Total Time 26 minutes

In a 6qt Instant Pot, add uncooked elbow noodles, water, butter, dry mustard, onion powder, seasoned salt, and pepper.

Add the lid and turn to seal. Select MANUAL – HIGH PRESSURE for 6 minutes.

Once completed, turn or press the valve to release any pressure (quick release). There will be cooking liquid in the Instant Pot – do not drain it.

Stir in the cream cheese until melted. Add ¼ cup milk slowly until blended.

Add the cheddar and parmesan cheeses and stir until melted, adding additional milk if needed to reach the desired consistency. You may not need all of the milk.

Serve immediately.

This recipe can be made with other types of cheese, ensure you use a bold or sharp cheese for the best flavor.
Shred the cheese yourself for the best results, pre-shredded cheeses have additives and they don’t always melt well.
Other shapes of pasta can be used, but depending on the shape, cooking time may need to be adjusted slightly.
You may not use all of the milk; add just a little bit at a time.
6 minutes on high should be just right for most brands of pasta, if you use another small shape and find it isn’t cooked through, put the lid back on and let it rest for a few minutes.

Calories: 327 | Carbohydrates: 26g | Protein: 14g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 375mg | Potassium: 155mg | Fiber: 1g | Sugar: 2g | Vitamin A: 595IU | Calcium: 317mg | Iron: 0.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch, Pasta, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 8, 2023
Creamy Potato Soup
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This creamy potato soup recipe is a cozy meal that’s easy to make!

Filling, flavorful, and easy to make, creamy potato soup uses ingredients you likely have on hand to make a quick and creamy soup.
Cozy and Creamy Potato Soup!

Budget-friendly and hearty, this soup is a great meal for lunch or dinner.

Simple and ready in minutes with potatoes and other ingredients I always have on hand (like onion, flour, milk, and broth).

Potato soup is a great way to use up leftover meat and veggies.

Make it in advance and serve it all week!

This is the perfect potluck soup, keep it warm in a crockpot or slow cooker.
Ingredients for Potato Soup

Potatoes – Any spuds will do, but Yukon gold or red potatoes have a creamier texture and make the best soup. Leave some of the skin on for a rustic look and a bit of extra fiber!

Russet potatoes can be used but they tend to be a bit more grainy in texture and will slightly change the buttery consistency of the soup. Be sure to peel russets as the skin is tough.

Bacon – Fry it fresh in this recipe instead of using packaged bacon bits. Bacon grease will add a great smoky flavor to the onions!

Dairy – Skip the heavy cream, potatoes add great texture to this soup so just a little milk and chicken broth is all that’s needed. Sour cream adds a bit of tangy flavor (Greek yogurt can be substituted).

Add-Ins – Stir these in or let everyone add their own. Try cooked shredded chicken, cheddar cheese, a Mexican cheese blend, chives or green onions, diced ham, cooked ground Italian sausage, or a bag of mixed vegetables.
How to Make Creamy Potato Soup

Cook bacon: Crisp the bacon in a dutch oven or large saucepan. Set aside.

Cook onions: Cook the onions in the bacon fat per the recipe below.

Simmer Potatoes: Add the liquid whisking until smooth. Stir in potatoes and simmer until fork tender.

Mash or Blend: Mash potatoes in the pot until the soup is creamy (or leave some chunks intact). You can blend it with an immersion blender if you’d like a smoother soup.

Season: Stir in cheese, sour cream, chives, & bacon pieces.
Pro Tips for Potato Soup

Red potatoes or Yukon gold will give the best texture to this soup.

To thicken the soup further, make a slurry by combining a 1:1 ratio of cold water and cornstarch in a bowl. Mix well and slowly add to the pot of simmering soup while whisking to reach the desired consistency.

Soups with dairy don’t freeze well as they can change consistency. If you do freeze this soup, freeze it before adding the extra sour cream. Reheat slowly over medium-low heat so as to not curdle the milk.

Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days.
More Cozy Soups We Love

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Creamy Potato Soup

This creamy and cozy potato soup is comfort food in a bowl!

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Cook bacon in a soup pot over medium heat until crispy and browned. Strain the bacon onto a paper towel-lined plate. Leave the bacon fat in the pot.

Add the onions and cook until they start to soften, about 5 minutes. Add garlic and cook for another minute until fragrant.

Sprinkle in the flour and whisk to combine. The mixture will be thick.

Slowly whisk in chicken stock and milk until the mixture is smooth and no lumps remain.

Add in the potatoes and lower the heat to medium-low. Let the potatoes gently cook, stirring occasionally until soft. Ensure the mixture doesn’t boil as the milk can burn.

When the potatoes are soft, use a potato masher to gently mash some of the potatoes to create a creamy consistency.

Stir in the shredded cheese, sour cream, chives, and crispy bacon. Taste and season with the desired amount of kosher salt and pepper.

Uncooked bacon is best in this recipe. If using pre-cooked bacon, cook the onions in salted butter.
Yukon gold potatoes are another great choice in this recipe. Russet potatoes have a more grainy texture and will change the consistency of the soup slightly.
You can mash the potatoes or slightly blend some of it with an immersion blender to get a creamy texture.
Store potato soup in a covered container in the fridge for up to 3-4 days. Reheat on the stovetop or in the microwave.

Calories: 484.87 | Carbohydrates: 55.69g | Protein: 20.02g | Fat: 20.88g | Saturated Fat: 12.03g | Cholesterol: 60.41mg | Sodium: 464.61mg | Potassium: 1419.29mg | Fiber: 4.36g | Sugar: 12.64g | Vitamin A: 784.52IU | Vitamin C: 23.41mg | Calcium: 408.04mg | Iron: 2.56mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Main Course, Soup

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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November 25, 2023
Baked Brussels Sprouts au Gratin
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Homemade Brussels sprouts au gratin is a new twist for a favorite vegetable!

Fresh Brussels sprouts are pan fried and baked in a quick and creamy cheese sauce. This dish is ready to serve in no time!

Easy Cheesy Brussels Sprouts
- Cheesy brussels sprouts are baked in a lightly seasoned cream sauce until they are tender. It’s elegant enough for a holiday but easy enough to make any day of the week.
- This side can be made ahead of time and baked before serving.
- Brussels sprouts are packed with flavor and loaded with fiber and nutrients. And when they’re baked in a tasty cheese sauce, even the kids will love them!
- This easy recipe takes only 15 minutes of prep and can be cooked alongside the main dish like baked chicken, turkey dinner, or meatloaf.
Ingredients for Brussels Sprouts au Gratin

Brussels Sprouts – Choose heavy, firm brussels sprouts that are about the same size, so they cook evenly, and cut the larger halves into quarters if necessary.

Cheese sauce – This cheese sauce is made with heavy cream and cheese (no roux required)! Cheddar cheese and parmesan have bold flavors but try other favorites. Gruyere cheese, mozzarella, or even smoked cheddar would add great flavor.

I prefer to keep the sauce simple, but you can add a couple of cloves of garlic (saute in butter first), a pinch of fresh thyme, or dry mustard if you’d like.

Add-ins – Diced sundried tomatoes, sliced mushrooms, bacon bits, and sliced water chestnuts will add color, texture, and flavor to brussels sprouts.

A Smooth Sauce

For the best smooth sauce, grate the cheese yourself, as most pre-shredded cheese is processed with anti-caking additives, and it won’t melt as well.

Sprinkle extra cheese on top to bake until bubbly and browned.

How to Make Brussels Sprouts Au Gratin

This brussels sprouts gratin recipe is quick and easy to prepare:
1. Cook sprouts: Pan fry brussels sprouts in olive oil until tender-crisp and slightly browned (as per the recipe below).
2. Make the cheese sauce: Prepare the sauce with cream, parmesan, cheddar, and seasonings.
3. Bake: Transfer the sprouts to a casserole dish and pour the cheese mixture overtop. Sprinkle with more cheese and bake browned and bubbly.
Option: Add mix 1 tablespoon of panko breadcrumbs with ½ teaspoon olive oil and add to the cheese on top for a crisp topping.

Storing Brussels Sprouts
- Make Ahead and store in the fridge for up to 2 days before baking (perfect for prepping ahead for holidays or Christmas dinner).
- If prepared ahead of time, remove it from the fridge and let it sit on the counter for 30 minutes while the oven preheats.
- Let leftover brussels sprouts cool to room temperature before storing them in an airtight container for up to five days in the refrigerator.
- Freeze leftovers in zippered bags for up to 6 weeks, and since this dish contains a dairy sauce, it might separate a bit once it’s reheated.
More Cheesy Au Gratin Recipes

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Baked Brussels Sprouts Gratin

Brussels sprouts gratin is a deliciously creamy & cheesy side dish!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Preheat oven to 375°F.

Rinse brussels sprouts and remove any wilted outer leaves. Cut them in half (or quarters if they are large).

Toss halved Brussels sprouts with olive oil, salt, and pepper. Cook in a skillet over medium-high heat for 5-6 minutes or until tender-crisp and slightly browned. Pour into a 2 qt dish.

In the same skillet, heat heavy cream, onion powder, salt, and pepper until boiling. Reduce heat and let simmer over medium heat for 2 minutes to thicken slightly.

Remove from heat and whisk in parmesan cheese. Stir in 1 cup of cheddar cheese. Pour over Brussels sprouts.

Top with remaining ⅓ cup cheddar cheese and bake for 20-25 minutes or until browned and bubbly.

Frozen Brussels sprouts can be used and should be thawed and heated first.
For the best sauce, shred your own cheeses. Packaged cheeses don’t always melt smoothly.
Prepare ahead and refrigerate for up to 2 days before baking. Remove from the fridge and let rest on the counter while the oven preheats. If the gratin is cold from the fridge, you may need to add 5 minutes of extra baking time.

Calories: 221 | Carbohydrates: 11g | Protein: 10g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 202mg | Potassium: 474mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1360IU | Vitamin C: 96.5mg | Calcium: 233mg | Iron: 1.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

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Holly Nilsson

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November 22, 2023