Dill pickle dip is loaded with fresh dill and chunks of pickles in every bite. It's perfect with veggies, chips, or crackers.
Prep Time 5 minutesminutes
Chill Time 30 minutesminutes
Total Time 35 minutesminutes
Instructions
In a medium bowl with a hand mixer, mix cream cheese until smooth.
Gradually add pickle juice to the cream cheese, mixing well after each addition.
Stir in chopped pickles and fresh dill.
Refrigerate the dip for at least 30 minutes before serving.
Notes
Consistency: Adjust the pickle juice to reach the desired consistency. The dip will thicken slightly as it chills in the fridge.
Pickle Juice: When scooping pickle juice from the container, try to add any of the spices and garlicky bits in the juice, they’re a great addition to the dip.
Dill: Fresh dill adds great flavor but you can substitute 1 teaspoon of dried dill weed.
This recipe makes 1.5 cups of dip. Nutrition based on a serving size of 2 tablespoons. Store leftover dip in the fridge for up to 10 days.
This Crockpot white chicken chili is a family-friendly slow cooker meal that is simple to put together and full of comfort. It’s perfect for feeding a crowd or filling the freezer for easy weeknight dinners.
Flavor: Creamy and comforting with tender chicken, hearty beans, sweet corn, and a gentle, smoky spice in every bite.
Skill Level: Made with pantry staples, this easy slow cooker white chicken chili comes together in minutes with minimal prep.
Recommended Tools: This recipe works best in a 6-quart slow cooker so the chili cooks evenly and there’s room to stir in the creamy bean mixture at the end. An immersion blender makes the bean mixture extra smooth and creamy.
Make Ahead: It’s even better the next day when flavors have a chance to meld. This recipe makes about 12 cups of chili, so you can enjoy it all week long!
Freezer-Friendly: Freeze single portions for easy lunches or quick dinners you can reheat anytime.
Crockpot Chili Ingredients
Chicken: Use boneless, skinless chicken breasts for this recipe. For a slightly richer and more flavorful chili, boneless, skinless chicken thighs can also be used.
Beans: Add only 2 cans of beans to the slow cooker and reserve the third for blending to boost creaminess. Great Northern beans are classic, but cannellini or navy beans will work.
Corn: Cream-style corn adds sweetness and helps make the broth thick and creamy. It acts like part of the soup base instead of more broth.
Cream Cheese: Cream cheese creates a creamy base. I opt for ⅓ less fat cream cheese, but full-fat cream cheese can be used to create a richer, creamier chili.
Green Chilies: Mild diced green chilies add flavor without too much heat. Use medium or hot green chilies for a spicier chili.
Add Ins and Toppings:
Creamy & Cheesy: Shredded cheese, a dollop of sour cream or plain Greek yogurt, or a splash of half and half, adds some extra richness.
Fresh & Bright: Diced avocado, extra cilantro, fresh tomatoes, or green onions can be added before serving.
Add Some Heat: Extra jalapenos, a pinch of cayenne, hot green chilies, or a drizzle of hot sauce can be added for a spicier bowl.
Crunchy Toppers: Top each serving with tortilla strips, crushed tortilla chips, crispy fried onions, or roasted corn kernels for a bit of crunch.
How To Make White Chicken Chili in the Slow Cooker
This White Chicken Chili Crockpot recipe is mostly hands-off while still turning out extra creamy.
Prep the ingredients for the slow cooker (full recipe below).
Cook until the chicken is tender, shred, then return to the slow cooker.
Blend the reserved bean mixture and add to the slow cooker.
Cook until thick and creamy.
Add your favorite toppings before serving.
Soften the cream cheese to room temperature so it blends smooth and creamy.
Add the bean and cream cheese mixture near the end to keep the chili from overcooking and turning grainy.
If the chili is thicker than you like, add a splash of warm broth or milk. If it is too thin, let it cook uncovered on high for a bit to reduce.
Frozen chicken breasts can be used, but for food safety, they should fully thaw in the refrigerator before going into the slow cooker.
For a faster version, cook everything without the chicken, then stir in shredded rotisserie chicken for the last 30 minutes just to heat through.
Storing Leftovers
Keep leftover white chicken chili in an airtight container in the fridge for up to 4 days. Freeze in labeled, freezer-safe containers or bags for up to 3 months
The chili may thicken slightly once thawed. Add a splash of broth or milk if it has thickened too much. Then reheat gently on the stovetop over medium-low heat, stirring often.
Cozy Fall and Winter Chili Night
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Prep Time 10 minutesminutes
Cook Time 5 hourshours
Total Time 5 hourshours10 minutesminutes
To a 6-quart slow cooker, add chicken, followed by 2 cans of beans (drained and rinsed), chicken broth, onion, green chilies, petite diced tomatoes, creamed corn, jalapeno, and garlic. Season with the crumbled bouillon cube, cumin, chili powder, ancho chili powder, salt, smoked paprika, and dried oregano. Stir to combine.
Cook on LOW for 6-8 hours or on HIGH for 3-4 hours or until chicken is tender enough to shred.
Remove the chicken to a cutting board, shred it, and return it to the slow cooker. Turn the slow cooker to HIGH (if it had been on LOW).
Add the remaining can of beans, cornstarch, cream cheese, and cilantro to a blender, including 1 cup of broth from the slow cooker. Blend until smooth. Add puree back to the slow cooker and stir to combine. Cook on HIGH for 30 minutes.
Season chili with salt, pepper, and hot sauce to taste. Top individual servings with desired toppings.
Add toppings like cheese, sour cream, tomatoes, avocado, tortilla chips, and cilantro, as desired. Makes about 12 cups. Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for 3 months.
Crab-stuffed mushrooms are creamy, cozy, and so easy to make. These little bites are perfect for entertaining, disappearing the moment they hit the table!
Flavor: Sweet crab, creamy center, savory Parmesan, and a golden, buttery topping.
Budget Tip: Canned crab meat tastes great and keeps this appetizer affordable.
Make Ahead: Stuff the mushrooms up to 24 hours ahead or freeze for last-minute guests. They can be baked right from frozen!
Yield: This recipe doubles or triples easily, making it a go-to party appetizer for game days or holiday gatherings.
Ingredient Notes
Mushrooms: Pick large white mushrooms or brown creminis, making sure the caps are dry and firm for the best texture.
Cream Cheese: Soften the cream cheese for easier mixing; this creates a creamy filling. Low-fat cream cheese works, but won’t be as rich.
Crab Meat: Canned or frozen crab both work, though I love canned for this recipe. Drain well for a firmer filling, and choose lump-style for the best texture. Swap crab for chopped shrimp or use buttery baked salmon.
Parmesan Cheese: Adds salty, savory depth to the stuffed mushrooms. Swap for Asiago or Gruyere. Try adding a little cheddar along with a scoop of caramelized onions to add even more savory goodness.
Topping: Seasoned breadcrumbs add a golden, crispy topping; panko can be used instead for a lighter crunch. Add a pinch of oregano, Old Bay, red pepper flakes, paprika, or Cajun seasoning to switch up the flavor.
Easy Step Breakdown
Combine the cream cheese filling ingredients (full recipe below).
Clean and hollow out the mushrooms.
Stuff each mushroom and top with buttery breadcrumbs.
Bake until tender and golden.
Let the cream cheese fully soften to room temperature for the fluffiest filling. Use a hand mixer if you want it extra fluffy.
Drain crab thoroughly so that the mushrooms maintain their tender texture.
Don’t rinse mushrooms; just wipe them off with a damp towel to prevent excess moisture, which will change the texture of the mushrooms while cooking.
Choose similar-sized caps so they all bake evenly and are done at the same time.
For an extra golden-brown, crispy topping, I sometimes like to broil the tops for the last 1 to 2 minutes.
Storing & Reheating
Refrigerate cooked stuffed mushrooms in an airtight container for up to 4 days. Reheat in a 350°F oven for 8 to 10 minutes to keep the topping crisp.
Freeze unbaked stuffed mushrooms for up to 3 months and bake straight from frozen, adding about 10 minutes to the cooking time.
Perfect Party Bites
Did you make these Crab Stuffed Mushrooms? Leave a rating and comment below!
Prep Time 15 minutesminutes
Cook Time 18 minutesminutes
Total Time 33 minutesminutes
Thaw crab meat if frozen (drain if canned). Preheat the oven to 375°F.
Mix cream cheese until smooth. Stir in crab meat, green onions, parsley, garlic salt, and Parmesan.
Wipe mushrooms with a damp paper towel to remove any debris. Using a small spoon or tomato corer, remove stems and spoon out the insides of the mushroom. Discard (or freeze for soups).
Divide the filling over the mushroom caps. Combine topping ingredients and sprinkle over mushrooms.
Bake 18-20 minutes or until cooked through and tops are golden.
If desired, mix the cream cheese with a hand mixer to get a light, fluffy filling. Additional cheeses can be added; cheddar and Gruyere are great options.
Mushrooms can be stuffed and refrigerated for 24 hours in advance and baked just before serving. They can also be frozen and cooked right from frozen (you’ll need to add about 10 minutes to the cooking time).
Reserve the mushroom stems and chop them to add to soups, stews, or casseroles.
These mini cheese balls are packed with creamy, savory flavor and just the right touch of sweet and crunchy. They’re the perfect bite for parties, holidays, or quick no-cook snacks.
Flavor: A balanced mix of creamy, tangy, smoky, and sweet in every bite.
Skill Level: Mini cheeseballs are the easiest appetizer.
Cream cheese: Use block-style, softened cream cheese for the best structure; whipped cream cheese is not dense enough for bite-sized cheese balls.
Sour cream: Adds a creamy tartness and makes the mixture super easy to mix, shape, and roll.
Sharp cheddar cheese: Shred it finely for the best cheeseball texture and bold flavor.
Bacon bits: Smoky, salty bacon flavor pairs perfectly with the other ingredients. If time permits, chop real bacon pieces instead of using store-bought bacon bits.
Pecans: Toast them in the oven, or in a hot, dry pan for a few seconds for deep flavor and crunch. Toasted walnuts, pistachios, or almonds can be used in place of pecans.
Variations
Fruit Swap: Try chopped dried apricots or cherries for a sweeter flavor in every bite.
Savory-Only: Skip the dried fruit and add minced jalapeño or extra minced green onion.
Herb Boost: Add dill or chives along with parsley for extra freshness.
Holly’s Pro Tips for Bite-Size Cheese Balls
Don’t skip the chill! It helps the mixture firm up so the mini cheese balls will hold their shape.
If the mixture is too soft to roll, chill it for an extra 20 to 30 minutes, then try again.
Oil the cookie scoop to keep the cheese from sticking.
Toast the nuts before rolling for extra flavor.
Storing, Freezing, and Making Ahead
Store assembled mini cheese balls in an airtight container in the fridge for up to 3 days. Add optional pretzel sticks right before serving so they stay nice and crunchy.
Freeze uncoated cheese balls for up to 1 month; thaw overnight in the refrigerator and roll in fresh toppings before serving.
Holiday Appetizers Everyone Loves
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Prep Time 20 minutesminutes
Chill Time 2 hourshours30 minutesminutes
Total Time 2 hourshours50 minutesminutes
Heat the oven to 350°F. Arrange the pecans on a baking sheet. Bake until the nuts release their aroma, then allow them to cool completely and finely chop.
In a medium-sized bowl, beat the cream cheese with a hand mixer until smooth and fluffy. Add sour cream, Worcestershire sauce, garlic powder, and green onion. Mix until well combined.
Stir in the cheddar cheese, dried cranberries, and bacon bits. Cover and chill for at least 2 hours or up to 24 hours.
Use a small cookie scoop to form the mixture into 22 tablespoon-sized portions, then roll into small balls using clean hands.
On a small plate, combine the chopped pecans and parsley. Roll each cheese ball in the coating, pressing gently to adhere. If desired, poke each with a pretzel stick.
Refrigerate the mini cheese balls for at least 30 minutes before serving. Remove from the refrigerator about 15 minutes prior to serving for best flavor and texture.
Do not use spreadable cream cheese as it won’t hold its shape.
Try swapping cranberries for chopped dried apricots or other dried fruit.
Use a lightly oiled small cookie scoop for even portions.
Prep ahead: These can be made up to 3 days in advance or prepared and frozen up to 1 month before serving. Roll in the topping the day of serving.
Bring back a retro favorite with this creamy, crunchy stuffed celery. Crisp celery is packed with a savory cheddar filling that has just enough Worcestershire and pimentos to make every bite bold and flavorful.
Why Make It: This quick, no-cook appetizer is festive and make-ahead friendly. It’s one of those simple snacks everyone grabs first.
Flavor: A creamy, tangy cheddar filling with a hint of Worcestershire and sweet pimentos gives each bite rich, savory flavor and great color.
Technique: Whip the cream cheese until light and fluffy so it blends smoothly with the cheddar. Then toss in some extras to bring these cream cheese celery sticks to the next level of flavor.
Serving Suggestions: Serve on an appetizer platter alongside fresh veggies, pinwheels, ranch dip, and other bite-sized snacks.
Ingredient Notes and Easy Swaps
Celery: Choose firm, crisp stalks without discoloration for the best crunch. Dry them well so the filling sticks.
Cream Cheese: Use full-fat cream cheese for the creamiest texture. Soften it before mixing for a smoother filling.
Worcestershire: Adds savory depth and balances the cheese. If you’re out, soy sauce works in a pinch.
Cheddar Cheese: Freshly shredded sharp cheddar blends more smoothly but pre-shredded can be used.
Pimentos or Roasted Peppers: These add sweetness, color, and a classic retro touch. Optional, but I highly recommend them for flavor and presentation.
Variations: I like adding bacon bits, green olives, or chives for extra flavor. For a lighter version, I soften the richness with Neufchâtel cheese or a bit of Greek yogurt.
How to Make Stuffed Celery
Beat the softened cream cheese.
Mix in the remaining filling ingredients (full recipe below).
Add the mixture to the celery sticks and chill until ready to serve.
Beat the cream cheese with a hand mixer until fluffy for a smoother, lighter spread.
For a tidy look, pipe the mixture using a pastry or zip-top bag.
If your celery won’t stay upright on the plate, use a little of the cream cheese mixture to stick them down.
Save the celery stalk leaves and use them to garnish your serving plate.
Storage and Leftovers
If not enjoying these right away, pop them in the fridge. To save time, the filling can be made 2 days ahead and then added to the celery just before serving (or up to a day ahead).
It is not recommended to freeze these as the filling will separate.
Classic Party Bites
Did you enjoy this Stuffed Celery? Leave a comment and rating below.
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
In a medium bowl, beat the cream cheese with a hand mixer until fluffy.
Add Worcestershire sauce, onion powder, and salt, and beat until combined.
Stir in shredded cheddar cheese and chopped pimentos.
Spoon or pipe the filling into the celery pieces.
Chill until ready to serve.
For a festive touch, garnish with a sprinkle of paprika or chopped fresh herbs, such as parsley.
Prepare up to 24 hours before serving.
Wash and dry the celery well, or the cream cheese filling won’t stick.
Keep leftovers in an airtight container in the refrigerator for up to 2 days. These do not freeze well.
Pumpkin dip is sweet, creamy, and full of cozy fall flavor. Made with whipped cream cheese, pumpkin, warm spices, and whipped topping, it comes together in minutes and is perfect for dipping.
Flavor: A fluffy and tangy cream cheese base is combined with pumpkin, spice, and everything nice for all the best fall flavors in one dip.
Recommended Tools: A hand mixer is essential for the perfect airy texture!
Prep Note: Let the cream cheese soften before mixing so your dip turns out smooth, creamy, and fluffy.
Time-Saving Tip: This dip will last up to 5 days in the fridge, so make it now and save time later!
What’s in Pumpkin Dip?
Cream Cheese: The cream cheese base is lightly sweetened with powdered sugar. Be sure to soften the cream cheese so it blends smoothly to create that fluffy, rich base.
Pumpkin Spice & Everything Nice:Pumpkin puree and pumpkin spices add flavor to this recipe. Use a can of pumpkin puree, not pumpkin pie filling. Add a sprinkle of ground cinnamon, pumpkin pie spice, or nutmeg on top.
Topping: Use store-bought whipped topping or homemade whipped cream. If making this recipe ahead, be sure to use store-bought whipped topping as it holds up better in the fridge.
How to Make Pumpkin Dip
Beat cream cheese & powdered sugar together.
Stir in pumpkin & spices (full recipe below).
Fold in the whipped topping and refrigerate before serving.
Use a hand mixer to beat the cream cheese and powdered sugar together until fluffy.
Gently fold the whipped topping into the pumpkin mixture; don’t overmix. This helps to prevent the dip from becoming runny.
Chill for at least 30 minutes for the best texture and flavor meld.
Serve this dip in a hollowed-out mini pumpkin for a fun centerpiece to your dessert table!
Snackable Scoopers
Fruit: Apple slices, bananas, berries, or any other fresh fruit.
Cookies:Gingersnaps, wafer cookies, vanilla cookies, or graham crackers are perfect for dipping.
Savory: Pretzels, pita chips, potato chips, or even just a spoon!
Storing Leftovers
This dip will keep in an airtight container in the refrigerator for up to 5 days. Freezing isn’t recommended as this dip becomes watery when thawed.
Quick Dessert Dips
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4.92 from 68 votes↑ Click stars to rate now! Or to leave a comment, click here!
Pumpkin Dip
Make this creamy and fluffy pumpkin pie dip for the perfect fall treat.
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Chill Time 30 minutesminutes
Total Time 40 minutesminutes
In a medium bowl, beat cream cheese and powdered sugar with a hand mixer on medium until light and fluffy. Stir in pumpkin puree, ground ginger, and pumpkin pie spice.
Gently fold in whipped topping. Refrigerate at least 30 minutes before serving.
Serve with sliced apples or graham crackers.
Beat the cream cheese with a hand mixer for best results.
Store leftover dip in an airtight container in the refrigerator for up to 5 days.
These pumpkin cinnamon rolls are baked with a sweetened pumpkin puree and topped with a decadent cream cheese frosting to make a light, fluffy, and fragrant treat that is guaranteed to bring all the cozy fall vibes.
Flavor: Soft and fluffy with warm fall spices, sweet pumpkin filling, and a rich cream cheese frosting on top.
Skill Level: This is an easy, fun recipe for teaching baking basics to little chefs!
Time-Saving Tip: Canned cinnamon rolls can be used if you’re short on time; simply unroll them, spread the filling, and roll them back up!
Freezing: Pumpkin cinnamon rolls freeze beautifully and are perfect for a lazy day brunch or last-minute guests.
Simple Ingredients, Cozy Flavors
Pumpkin: Use pumpkin puree and not pumpkin pie filling (which is pre-seasoned). It’s easy to make pumpkin puree from scratch. Even the seeds can be roasted for a healthy snack.
Dough: This easy recipe yields tender and fluffy cinnamon rolls using basic pantry ingredients. Be sure to check the expiration date of the yeast for freshness.
Frosting: This cream cheese frosting is so easy, you’ll want to make extra for topping muffins and waffles. Add a little maple syrup or extra pumpkin puree to the frosting for a flavor bump if desired.
Variations: Buy or DIY? Make pumpkin pie spice with basics from the spice cabinet and have it on hand for festive recipes like pumpkin pie or a homemade pumpkin spice latte. Mini chocolate chips, chopped nuts, dried cranberries, or raisins can be rolled up in the rolls or sprinkled over the top after they’re frosted.
How to Make Pumpkin Cinnamon Rolls
Prepare the cinnamon roll dough (full recipe below).
Mix filling ingredients and spread over the dough.
Roll the dough up from the longer end and cut into pieces.
Arrange rolls in a prepared casserole dish, and pour heavy cream over the top.
Bake. Combine frosting ingredients and spread over the cooled rolls.
Storing Cinnamon Rolls
Keep leftover pumpkin cinnamon rolls in an airtight container at room temperature for up to 3 days or in the refrigerator up to 4 days.
Freeze them on a baking sheet before transferring them to zippered bags so they don’t stick together. Warm pumpkin cinnamon rolls in the microwave if desired.
More Perfect Pumpkin Recipes
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Pumpkin Cinnamon Rolls
These soft pumpkin cinnamon rolls, swirled with spiced brown sugar filling and topped with creamy pumpkin spice frosting, are a cozy fall treat perfect for breakfast or dessert.
Prep Time 45 minutesminutes
Cook Time 15 minutesminutes
Total Time 1 hourhour
Grease a 9×13-inch pan or baking dish and set aside.
Add the milk and 6 tablespoons of butter to a wide, shallow saucepan over medium heat, stirring frequently, just until small bubbles appear around the edges of the saucepan. Do not allow the milk to come to a full boil.
Remove from the heat and allow the milk to cool for 15 minutes, or until the temperature goes below 115℉.
In the bowl of a stand mixer combine the warm water and yeast. Let stand for 5-10 minutes until the yeast starts to bubble.
Add the cooled milk, egg, pumpkin puree, sugar, and salt to the bowl, mixing until combined.
Add 3 cups of flour. With a dough hook, mix on medium-low speed until combined. Add the remaining flour ¼ cup at a time until the dough forms a soft ball that pulls away from the sides of the bowl. You may not need all of the flour.
Let the stand mixer knead the dough on low speed for 5 minutes (or knead it on a lightly floured surface until it is smooth and elastic, about 8 minutes).
Transfer the dough to a large oiled bowl. Lightly cover it with a kitchen towel and let it rest in a warm place for 1 hour or until it has doubled in size.
Turn the dough onto a lightly floured surface, and roll it into a 15 x 12-inch rectangle.
In a small bowl, mix pumpkin puree, brown sugar, and pumpkin spice for the filling. Spread the mixture evenly over the dough, leaving a 1-inch gap on one of the long sides to seal the roll.
Gently roll into a log starting on the long end (the filling is very soft and may ooze out a little). Using a sharp knife or unflavored dental floss, cut the log into 12 even pieces and place them in the prepared pan.
Cover rolls with a kitchen towel and let them rise for 45-60 minutes. Preheat oven to 375°F.
Pour heavy cream over the rolls.
Bake 20-25 minutes, until tops are golden brown.
Remove from oven, and let cool.
Meanwhile, In a medium bowl combine softened cream cheese and butter with a hand mixer until fluffy, about 2-3 minutes. Mix in vanilla, pumpkin pie spice, and salt. Sift in powdered sugar and mix until smooth. Spread icing over rolls once cooled.
Double-check the date on your yeast to ensure it has not expired. If the yeast does not foam, it should be replaced with new fresh yeast. Use a digital thermometer to check if the rolls are done. They should be between 190°F and 200°F. Keep leftovers in an airtight container in the refrigerator for 4 days or at room temperature for 3 days.
Pumpkin muffins are a classic fall treat, but if you’re baking for those with food allergies, finding a recipe that feels safe, simple, and still truly special can be a challenge. That’s exactly why I created these Eggless Pumpkin Cream Cheese Muffins — they’re soft, moist, perfectly spiced, and hiding a creamy surprise in the center that makes every bite feel extra indulgent. Made with everyday ingredients, no eggs, and easy swaps for other allergies, this recipe is proof that everyone deserves to enjoy the cozy flavors of the season.
Oriana’s Thoughts On The Recipe
Fall baking always brings me back to those first years navigating food allergies with my daughter. I remember standing in the kitchen, wanting to make something cozy and pumpkin-y, but feeling frustrated by how many recipes called for eggs. I didn’t want her (or anyone in my family) to miss out on those comforting fall flavors, so I got to work creating a version that would be safe, simple, and just as delicious.
Now, these Eggless Pumpkin Cream Cheese Muffins are a staple in our home. They’re the kind of treat that makes my kids peek into the oven, waiting for the timer to beep. That creamy swirl in the center always feels like a little surprise, and I love that they stay soft and moist for days, and are perfect for busy mornings or after-school snacks. They’ve become one of those recipes that remind me why I started this egg-free baking journey in the first place: so no one at the table feels left out.
Why You’ll Want to Try My Recipe
Allergy-friendly & egg-free: Safe for families like mine, with easy tips for gluten- or dairy-free swaps.
Easy andSimple ingredients: Made in one bowl and pantry staples, nothing fancy or hard to find.
Tested until perfect: Soft, moist, perfectly spiced muffins that never feel dry or dense.
Creamy surprise inside: That sweet cream cheese filling makes every bite extra special.
Stays moist for days: Bake ahead and enjoy all week long.
Family-approved: Kid-tested in my own kitchen — they disappear fast!
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions
All-purpose flour: The base of the muffins. You can substitute with a gluten-free blend if needed.
Pumpkin pie spice: Adds all the cozy fall flavors. You can make your own blend with cinnamon, nutmeg, ginger, and cloves.
Baking powder & baking soda: Helps the muffins rise and get nice and fluffy.
Salt: Enhances the flavors of the pumpkin and spices.
Vegetable or canola oil: Keeps the muffins moist. You can substitute with melted coconut oil or even butter.
Brown sugar & granulated sugar: Adds sweetness and moisture. You can use coconut sugar for a refined sugar-free option.
Pure pumpkin puree: The star ingredient! Be sure to use pure pumpkin, not pumpkin pie filling.
Plain yogurt: Adds moisture and a slight tang. You can use dairy-free yogurt to make these muffins dairy-free.
Unsweetened applesauce: Helps keep the muffins soft and moist without eggs.
Vanilla extract: Adds a lovely warmth and rounds out the flavors.
Cream Cheese Filling:
Cream cheese: For that creamy center. Use dairy-free cream cheese if needed.
Evaporated milk: Adds creaminess to the filling. Swap with a non-dairy milk if making dairy-free.
Vanilla & granulated sugar: Adds sweetness and flavor to the filling.
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
Milk: You can use your favorite non-dairy milk, like soy or oat milk.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Whisk the flour, pumpkin spice, baking powder, baking soda, and salt together in a large bowl until combined.
Step 2 – Combine Wet Ingredients
In a mixing bowl, combine melted oil, brown sugar, granulated sugar, pumpkin puree, yogurt, applesauce, and vanilla.
Step 3 – Mix Dry And Wet Ingredients
Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy. Let the batter rest for 10 – 15 minutes.
Step 4 – Make The Cream Cheese Filling
In a medium bowl, mix the cream cheese, evaporated milk, vanilla, and sugar until smooth and creamy.
Transfer the filling to a small piping bag or a zip-top bag. Set aside.
Step 5 – Fill The Muffins Pan
Step 6 – Bake
Bake for 5 minutes, then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 23 minutes.
➤ Potential Recipe Challenges & Pro Tips
The Cream Cheese Filling Might Sink: If your cream cheese filling sinks to the bottom, it might be because your muffin batter is too runny. Pro Tip: Make sure to measure the ingredients properly. I highly recommend using a kitchen scale.
Overmixing the Batter: Overmixing can lead to dense, tough muffins. Pro Tip: Mix the dry and wet ingredients just until combined. A few lumps are okay — that’s what keeps the muffins light and fluffy!
Muffins Sticking to the Pan: It can be frustrating when muffins don’t come out clean from the pan. Pro Tip: Be sure to grease or line your muffin tin with paper liners, or use silicone baking cups for an easy release every time.
➤ More Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Let the muffins cool completely before digging in so the cream cheese sets properly.
Storing and Freezing Instructions
Store at room temperature for up to 2 days, then transfer them to the refrigerator for up to 1 week. However, muffins are best if eaten within 3 days.
Freeze: For more extended storage, let the muffins cool entirely, wrap each muffin individually in plastic wrap, and then freeze them for up to 3 months. Thaw at room temperature. This may take a few hours. You can also microwave individual muffins for about 10 – 15 seconds until thawed..
Frequently Asked Questions
Can I make these muffins gluten-free?
Yes! Just substitute the flour with a gluten-free blend. Read the details in the recipe card.
Can I use something other than cream cheese for the filling?
Sure! You could try using a non-dairy cream cheese, or even skip the filling and enjoy just the pumpkin muffin.
Can I use pumpkin pie filling instead of puree?
No, pumpkin pie filling is already sweetened and spiced, which would alter the taste and texture of the muffins. Be sure to use pure pumpkin puree!
Pumpkin muffins are a fall classic, and these Eggless Pumpkin Cream Cheese Muffins make them safe, simple, and extra special. Soft, moist, and perfectly spiced with a creamy surprise in the center, they’re made with everyday ingredients and easy allergy-friendly swaps so everyone can enjoy the cozy flavors of the season.
Prep Time 10 minutesmins
Cook Time 28 minutesmins
Total Time 38 minutesmins
Servings 8muffins
Get Recipe Ingredients
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Whisk the flour, pumpkin spice, baking powder, baking soda, and salt together in a large bowl until combined.
In a mixing bowl, combine melted oil, brown sugar, granulated sugar, pumpkin puree, yogurt, applesauce, and vanilla.
Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy. Let the batter rest for 10 – 15 minutes.
Make the cheesecake filling: In a medium bowl, mix the cream cheese, evaporated milk, vanilla, and sugar until smooth and creamy. Transfer the filling to a small piping bag or a zip-top bag. Set aside.
Divide the muffin batter between the 8 cupcake liners, all the way to the top.
Place the piping bag in the middle of the batter, squeezing the cream cheese into the center of the muffin as you move the piping bag upwards.
While slowly pulling up in a small circular motion, creating a pretty swirl about 1 inch wide on the surface of the batter. This way, you’ll see that creamy goodness baked right into the top of each muffin.
Bake for 5 minutes, then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 23 minutes. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Pumpkin Pie Spice: This is a blend of ground cinnamon, ginger, nutmeg, cloves, and allspice and is easily found in most American grocery stores. If this blend is unavailable in your country, you can use 1 1/4 tsp cinnamon, 3/4 tsp ground ginger, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp allspice. Evaporated Milk: I love using evaporated milk for its rich, slightly caramelized flavor. If you don’t have any on hand, feel free to substitute with any milk—dairy or non-dairy will work just fine! Store at room temperature for up to 2 days, then transfer them to the refrigerator for up to 1 week. However, muffins are best if eaten within 3 days. Freeze: For more extended storage, let the muffins cold entirely, wrap each muffin individually in plastic wrap, and then freeze them for up to 3 months. Thaw at room temperature. This may take a few hours. You can also microwave individual muffins for about 10 – 15 seconds until thawed. Food Allergy Swaps: This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
Milk: You can use your favorite non-dairy milk, like soy or oat milk.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Extra Recipe Tips For Success: ➤ Potential Recipe Challenges & Pro Tips
The Cream Cheese Filling Might Sink: If your cream cheese filling sinks to the bottom, it might be because your muffin batter is too runny. Pro Tip: Make sure to measure the ingredients properly. I highly recommend using a kitchen scale.
Overmixing the Batter: Overmixing can lead to dense, tough muffins. Pro Tip: Mix the dry and wet ingredients just until combined. A few lumps are okay — that’s what keeps the muffins light and fluffy!
Muffins Sticking to the Pan: It can be frustrating when muffins don’t come out clean from the pan. Pro Tip: Be sure to grease or line your muffin tin with paper liners, or use silicone baking cups for an easy release every time.
➤ More Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Let the muffins cool completely before digging in so the cream cheese sets properly.
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
Polish Cookies – Kolacky or Kolaczki | Kitchen Nostalgia
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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
This creamy, dreamy side dish is so easy, it practically cooks itself.
Crock Pot creamed corn is made with sweet corn, cream cheese, and cheddar cheese for an irresistibly creamy addition to any meal.
This is a set-it-and-forget-it version of creamed corn that needs very few ingredients!
It’s great for holidays since it’s prepped ahead and saves oven space.
This creamed corn recipe pairs well with almost any meal.
What You’ll Need For CrockPot Creamed Corn
Corn: I use frozen corn in this recipe, but you can replace it with fresh corn off the cob or drained canned corn.
Cream Cheese: This recipe uses a block of cream cheese. If using spreadable cream cheese, reduce the milk to ¼ cup. Do not use whipped cream cheese.
Milk: Milk thins out the cream cheese. Use any type.
Jalapeno: Diced jalapeno is optional and can be replaced with 4oz mild green chiles if desired.
Variations
Crumbled bacon is a great addition to crockpot creamed corn.
Flavored cream cheese, like onion and chive, is great.
Cheddar can be replaced with other cheeses, such as Colby Jack.
Garnish with chives or fresh parsley.
How to Make Crock Pot Creamed Corn
If using, soften jalapeno in butter.
Blend some of the corn with milk and cream cheese.
Add cream cheese mixture and remaining ingredients to a crockpot.
Stir in butter and cheese and enjoy.
Garnish with extra diced jalapenos, bacon crumbles, or cheddar cheese.
Storing Creamed Corn
Keep leftover slow cooker creamed corn in a covered container for up to 3 days. Reheat on the stovetop or in the microwave with a little milk to loosen the sauce.
Freeze in quart-sized zippered bags for up to one month and reheat on low on the stovetop.
More Slow Cooker Holiday Side Dishes
Slow cookers are the perfect way to make extra space on the stovetop and in the oven!
Did you make this Crock Pot Creamed Corn? Be sure to leave us a rating and a comment below!
5 from 22 votes↑ Click stars to rate now! Or to leave a comment, click here!
Crock Pot Creamed Corn
This Crock Pot Creamed Corn is cheesy, creamy, and has just the right touch of spice, making it the perfect side dish for your holiday table.
Prep Time 15 minutesminutes
Cook Time 2 hourshours5 minutesminutes
Total Time 2 hourshours20 minutesminutes
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If using jalapeno, melt 1 tablespoon of butter in a skillet over medium heat. Add jalapeno and cook until tender. If not using jalapeno, add 1 tablespoon of butter to the slow cooker.
Combine 1 cup of corn with milk and cream cheese in the blender. Blend until smooth.
Add the cream cheese mixture, remaining corn kernels, jalapenos, salt, pepper, and garlic powder to a 4 qt. slow cooker. Mix well.
Turn the slow cooker on to high and cook on high for 2-3 hours (or on low for 4-5 hours) or until melted and creamy.
Stir in remaining butter and cheddar cheese and cook for an additional 5-10 minutes.
The blending is optional but will make a creamier dish. If preferred, this can be partially blended with an immersion blender after cooking. Diced jalapeno can be combined with the sauce mixture in Step 3 or it can be set aside and used as a garnish at the end. Mild chiles can be substituted for jalapenos if preferred. Crumbled bacon can be added before serving. Crock Pot creamed corn can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stovetop. Freeze in a zip-top bag for up to 4 weeks, reheat on the stovetop from frozen on low heat.
Spice up your snack game with this delicious jalapeño poppers recipe made easy in the air fryer! This tasty treat features a creamy cheese filling and a crispy Panko topping that is the perfect appetizer for game day or New Year’s Eve!
When I was just graduating college, jalapeño poppers were really starting to take off as the most popular snack to bring to a game day football party. But I hated spicy. Who wants to bite into a straight up jalapeño?! It made no sense to me, but I could tell Cade actually thought they were pretty good.
I’ve set aside testing a recipe for many years now until it dawned on me that I could air fryer them! The crunchy topping, creamy/cheesy filling would be the perfect way to ease into spicier foods!
Ingredients for Homemade Jalapeño Poppers
The ingredients for homemade jalapeño poppers are simple and easy to find at the grocery store. Here is a list of everything you’ll need:
Jalapeños
Cream Cheese
Shredded Sharp Cheddar Cheese
Green Onions
Garlic Powder
Salt
Franks Red Hot Sauce
Panko Breadcrumbs
Butter
I always like a quick overview of everything I’ll need for a recipe. For all the measurements and details, scroll down to the recipe card below.
How to Make Jalapeno Poppers in the Air Fryer
Making jalapeno poppers in the air fryer is so simple and so much healthier than deep frying them. They are crisp on top and creamy in the middle, and perfect for a Super Bowl party or a game night with friends! Here are basic steps:
Prep: Halve the jalapeno peppers and remove the seeds and membranes. Preheat the air fryer to 370 degrees F.
Mix: Add all the filling ingredients into a small bowl and mix them all together.
Fill: Spoon the cream cheese mixture into the pepper halves.
Combine: In a separate small bowl, combine the panko and butter and then sprinkle the mixture over the top of the filled peppers.
Bake: Place the peppers in a single file and bake for 10 minutes.
NOTE: You’ll need to cook the peppers in two batches. You don’t want to overcrowd the peppers.
Please refer to the photos below to see the steps. Then keep scrolling to see a video of the whole process too. All the instructions can also be found in the recipe card at the end of the post.
Watch These Jalapeño Poppers Be Made…
Tips for Making Jalapeño Poppers
My first tip for making jalapeño poppers is to wear gloves when you are handling the jalapeños. The natural oils that come from the jalapeños are very hot. It hurts if it gets under your fingernails, and if you accidentally touch your eyes or nose, you might want to die. Serious pain!
If you are serving these to people who don’t love heat, use mini bell peppers instead of the jalapeños and follow the same instructions. You could also omit the Frank’s hot sauce from the filling.
Use full fat or low fat cream cheese to make this recipe. I would avoid the fat free cream cheese. The texture just doesn’t turn out right once it is baked.
This is a great make-ahead recipe! You can make the poppers up to 4-5 days ahead of time and store them in an airtight container until you’re ready to air fry them. I would wait and add the panko topping right before baking them. You could also make them completely and freeze them until you’re ready to cook them. Just add a couple extra minutes if you’re cooking them from frozen.
How to Cut a Jalapeños
With gloves on, slice the jalapeños in half lengthwise and then use a small spoon to scrape out the seeds and membranes. I like to leave the stems on just to give them a little handle to grab onto while handling them and eating them.
If you want to leave some heat in the jalapeños, leave the membranes in them. The majority of the spiciness in jalapeños is found in the membranes and seeds.
How to Clean Jalapeno Oil from Your Hands
If you get some of the jalapeño oil on your fingers, there are a few things that will help remove it.
Cooking Oil: like canola or vegetable oil
Dish Soap: Dawn is the best for removing all oils from anything!
Acid: lemon juice or vinegar
What to Serve with Jalapeno Poppers
If you’re making a delicious appetizer spread for a game day party or New Year’s Eve, here are some other ideas what to serve with these poppers:
We have tons of appetizer recipes if you want to keep looking for more!
We also love to have a dip alongside the poppers. Ranch dressing works great, but our favorite is a garlic sauce, (Laziz Toum is our favorite which is from a local restaurant here in Salt Lake City).
Can I Make This Recipe in the Oven?
Yes, if you don’t have an air fryer, these can be cooked in the oven. Place the poppers on a baking sheet and bake in the oven preheated to 400 degrees F for 20 minutes or until golden and the peppers are tender.
Variations
Bacon makes everything better, and if you love the flavor of bacon with jalapeño poppers, you can add crispy cookies bacon bits to the filling or the sprinkled on the top. You could also wrap each popper in a slice of bacon before air frying them. Heaven!
If you want to make this recipe gluten free, then skip the panko topping.
Leftover jalapeño poppers should be stored in an airtight container in the refrigerator. They will keep for 4-5 days.
To reheat cold poppers, I like to use the air fryer to restore that crispiness. Place in an air fryer preheated to 370 degrees F for 4-5 minutes.
Looking for the perfect appetizer to spice up your next party? This delicious and easy jalapeno poppers recipe with a creamy cream cheese filling. I can’t believe how quickly this recipe comes together when we use the trusty air fryer! It is crispy, creamy, spicy and cheesy…all the things you love in a rockstar appetizer!
More Delicious Finger Foods:
Servings: 10
Prep Time: 10 minutesmins
Cook Time: 10 minutesmins
Total Time: 20 minutesmins
Description
Spice up your snack game with this delicious jalapeño poppers recipe made easy in the air fryer! This tasty treat features a creamy cheese filling and a crispy Panko coating that is perfect for game day or New Years Eve!
In a bowl, mix together the cream cheese, cheese, green onions, garlic powder, salt and hot sauce. Spoon filling into pepper halves.
4 ounces Cream Cheese, 1/2 Cup Sharp Shredded Cheese, 1/4 Cup Green Onions, 1/2 teaspoon Garlic Powder, 1/4 teaspoon Salt, 1 Tablespoon Franks Red Hot Sauce, 5 Jalapeños
In a small bowl, stir together the panko and butter. Sprinkle jalapenos with Panko.
1/4 Cup Panko Bread Crumbs, 1 Tablespoon Butter
Heat the air fryer to 370 degrees F and place the peppers in single file, cooking in two batches if needed.
Bake for 10 minutes or until the breading is browned and the peppers are tender. Serve immediately.
If you’ve got ripe bananas, you’ll definitely want to make these banana bars.
Soft, moist and delicious, this recipe is packed with banana and pecan flavor and topped with my favorite buttery cream cheese frosting.
This recipe has been sponsored by Challenge Butter.
They have lots of banana flavor and topped with my absolute favorite cream cheese frosting recipe.
Butter gives the perfect texture, while bananas keep them moist.
They’re easy to make and use basic staple ingredients.
They keep well, and banana bars can be frozen.
What You Need To Make Banana Bars
Bananas: For best results, use brown bananas. Ripe bananas have lots of black spots and natural sugars. If the bananas are ripe and you’re not ready to bake, peel and freeze them.
Butter: Use high-quality unsalted butter, like Challenge butter. It is made from simple ingredients and creates the perfect crumb in these bars (and the best frosting).
Dry Ingredients: All-purpose flour is the base, and sugar adds sweetness and creates a perfect texture.
Add-ins: I love pecans with bananas, but feel free to replace them with walnuts or chopped slivered almonds. Mini chocolate chips can be used in place of nuts.
Cream Cheese Frosting: Cream cheese and butter should be at room temperature for a smooth frosting. If desired, replace it with either coconut frosting or chocolate buttercream frosting.
How to Make Banana Bars
Mix dry ingredients in a bowl.
Cream the butter & sugar in a separate bowl until fluffy. Add the bananas & remaining wet ingredients.
Combine the wet and dry ingredients.
Spread the batter into a baking pan and bake (recipe below).
Cream Cheese Frosting
Combine all ingredients except powdered sugar with a hand mixer (recipe below).
Slowly mix in powdered sugar & milk as needed.
Spread over cooled banana bars, cut, & serve.
Storing Banana Bars
Keep banana bars in a covered container in the fridge for up to 4 days.
Freeze portions on a baking sheet, wrap individually, and freeze for up to 4 weeks.
Make the bars ahead of time and freeze the whole sheet (uncut) wrapped in plastic for up to 1 month.
Unwrap and thaw at room temperature.
Got Bananas?
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5 from 28 votes↑ Click stars to rate now! Or to leave a comment, click here!
Banana Bars with Cream Cheese Frosting
Decadent banana bars with cream cheese frosting are a moist and tender dessert with a creamy sweet topping.
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
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To Make The Banana Bars
Preheat the oven to 350°F. Grease a 9×13 pan.
Mix flour, baking soda, cinnamon and salt in a bowl and set aside.
Cream butter and sugar with hand mixer until fluffy.
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals. See more posts by Holly
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals. See more posts by Holly
This chicken broccoli rice casserole is a comfort food classic.
Chicken and broccoli are baked in a creamy, three-cheese sauce with rice under a crispy breadcrumb topping.
Quick & easy, this cheesy chicken broccoli rice casserole is a one-pot meal that saves you time in the kitchen.
It’s a quick stovetop casserole with a homemade sauce.
Enjoy it for meals or lunches all week long.
What You’ll Need for this Casserole
Chicken: This recipe starts with cooked chicken; use rotisserie chicken or any leftover chicken or turkey. You can also poach chicken breasts and shred them.
Broccoli: I prefer the texture of fresh broccoli florets, but frozen broccoli will also work. You can replace it with other vegetables like cauliflower, sliced carrots or mushrooms.
Rice: Instant rice (such as Minute Rice) is a timesaver and makes this recipe quick to prepare. If you’d like, precook white or brown rice most of the way and then use it in place.
Cheese Sauce: The sauce for this recipe is simple. Feel free to change the cheese based on what you have on hand but ensure you’re using at least one cheese with a bold flavor.
Variations
Instead of breadcrumbs, try some homemade crispy fried onions or crushed Ritz crackers as a crispy topping.
How to Make Chicken Broccoli Rice Casserole
Cook onion and garlic in butter in an oven-safe pot. Stir in cream cheese, herbs, broth, rice, and broccoli.
Once the rice is tender, add bite-size pieces of chicken, sour cream, and both kinds of cheese.
Top with cheddar and breadcrumbs and bake (recipe below).
Leftovers?
Keep leftover chicken broccoli casserole in an airtight container in the refrigerator for up to 4 days and reheat portions in the microwave.
Freeze portions in freezer-safe containers for up to one month and thaw overnight in the refrigerator.
You can freeze a fully baked and cooled casserole by lining the casserole dish with foil and gently lifting it out once frozen. Wrap in foil and plastic wrap and freeze for up to 6 months. Thaw and reheat as detailed above.
Cozy Casseroles
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4.97 from 64 votes↑ Click stars to rate now! Or to leave a comment, click here!
Chicken Broccoli Rice Casserole
Try this cheesy one-pot chicken broccoli rice casserole for a tasty all-in-one meal!
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
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Preheat oven to 375°F.
In a Dutch oven or large oven-safe pot, cook onion in butter over medium heat until tender, about 4 minutes. Add garlic and cook just until fragrant.
Stir in cream cheese, oregano, and basil. Cook until creamy. Add chicken broth, rice, and broccoli.
Bring to a boil, turn off heat, and cover. Let sit undisturbed for 5 minutes.
Once the rice has rested and is tender, stir in chicken, sour cream, and cheese. Season with salt and pepper.
Top casserole with cheddar and breadcrumbs (if using).
Bake uncovered for 20 minutes or until heated through and cheese is lightly browned.
If you don’t have cooked chicken, you can use about 1 lb of fresh chicken breasts and cut them into bite-sized pieces. Season with salt & pepper and pan-fry the chicken pieces in 2 teaspoons of oil over medium-high heat until no pink remains, about 7-8 minutes. If you do not have a dutch oven or oven safe pan, make it in in a pot on the stovetop, then transfer to a 3qt or 9×13 pan. Bake as directed.
Pasta: Medium pasta shapes like penne, shells, ziti, bowtie, or rotini are the perfect size for the sauce to cling to.
Ranch: I add a packet of ranch dressing mix to make this recipe quick. If you don’t have ranch seasoning mix, use the seasoning blend in the notes.
Cheesy Sauce: This recipe is all about the cheesy ranch sauce. A little bacon fat adds flavor, while broth keeps it from being too rich.
Bacon: Short on time? Buy a pack of bacon crumbles to sprinkle on top of so many recipes.
Variations
Add-Ins: Try throwing in some veggies like chopped broccoli, green peas, or frozen mixed vegetables, or top with frozen tater tots.
How to Make Chicken Bacon Ranch Casserole
Cook bacon until crisp (recipe below).
Melt cream cheese, broth, cream, and ranch seasoning. Whisk in cheese.
Toss the sauce with pasta and transfer to a baking dish.
Top with cheese and bacon and bake until bubbly.
Storing and Reheating
Chicken bacon ranch casserole can be assembled today and kept in the fridge to be baked tomorrow.
Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat portions in the microwave with a little milk stirred in to loosen the cheese sauce.
Freeze portions in freezer-safe containers for up to a month. Thaw overnight in the refrigerator before reheating.
Sides for Chicken Bacon Ranch Casserole
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Chicken Bacon Ranch Casserole
Penne pasta is drenched in cheesy ranch sauce and topped with bacon and cheddar for a classic comfort meal.
Prep Time 10 minutesminutes
Cook Time 37 minutesminutes
Total Time 47 minutesminutes
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Preheat oven to 375°F. Grease a 9×13 baking dish.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package directions. Drain well and set aside.
Meanwhile, in a large skillet, cook the bacon over medium heat just until crisp. Transfer the cooked bacon to a paper towel lined plate, reserving 2 tablespoons of bacon grease in the pan (add butter if needed).
Turn the heat down to medium-low and stir in the cream cheese. Whisk until smooth and melted. Gradually add in the broth and cream whisking until smooth. Stir in the ranch seasoning.
Remove from the heat and whisk in 1 cup of cheddar cheese and the parmesan cheese. Taste and season with salt & pepper if desired.
Add the drained pasta, chicken, and sauce to the prepared baking dish. Mix everything together and top with the remaining cheddar cheese. Sprinkle with bacon. Bake 20 minutes or until bubbly and cheese is melted.
Replace the ranch seasoning mix with the following:
Set it and forget it—Crock Pot Chicken Alfredo is a mid-week dinner winner.
Seasoned chicken breasts are slow-cooked in an easy, homemade Alfredo sauce with loads of pasta and parmesan cheese.
Slow Cooker Chicken Alfredo is as delicious and simple!
It’s made with raw chicken breasts so it’s easy to prepare.
The crockpot does all of the work, this meal feels effortless.
This crowd-pleasing dish saves time, money, and clean up.
Add some garlic breadsticks and a crisp salad, and let everyone help themselves.
Ingredients for Crock Pot Alfredo
Chicken: I love that the chicken goes in raw so there is no need to precook. Use boneless, skinless breasts about 5 to 6oz each. If they’re larger, cut them in half. Chicken thighs also work in this recipe.
Pasta: Use your favorite noodles; I love medium-sized pasta, so the sauce can cling. Penne, fettuccine, bowtie, ziti, or larger shells are great options.
Sauce: The sauce isn’t a traditional Alfredo sauce, but it is designed to stand up in the slow cooker. Use a block of cream cheese and half and half for a creamy texture, and add chicken broth for flavor and to help cook the pasta.
Seasonings: Basic seasonings like garlic and onion powder add savory flavor to this crockpot Alfredo recipe.
Variations
Add your favorite veggies with the pasta in Step 5—sliced mushrooms, broccoli florets, asparagus, or green peas are great.
If adding fresh spinach or diced tomatoes, add them just before serving as they only need a few minutes.
Switch up the flavor vibe and make a Cajun chicken Alfredo using homemade Cajun seasoning or add Italian seasoning or your favorite herbs.
How to Make Crock Pot Chicken Alfredo
Place seasoned chicken on the bottom of a crock pot.
Top with cubes of cream cheese, half and half, and broth and cook (recipe below).
Transfer chicken to a bowl and whisk sauce. Add pasta and cook until tender.
Shred chicken and return to crock pot with cheese, butter, and nutmeg.
Holly’s Pro Tips
Chicken breasts can range in size from 5oz to 10oz. If they’re really large, cut them in half before adding them to the slow cooker.
Slow cookers can vary so check the chicken early to ensure it doesn’t overcook.
Once you add the pasta, stir it right away so it doesn’t stick together.
Herbs like fresh parsley or basil are a delicious garnish along with freshly grated Parmesan cheese.
Crockpot liners will save on cleanup time.
Storing and Reheating Chicken Alfredo
Keep leftover crock pot chicken Alfredo in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave with a little milk mixed in to loosen the sauce. Freeze without the pasta in zippered bags for up to a month. Thaw and reheat and serve over fresh pasta, rice, or mashed potatoes.
Easy Crockpot Dinners
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Crock Pot Chicken Alfredo
Crock Pot Chicken Alfredo combines tender chicken, cream cheese, and penne pasta in a rich, creamy sauce.
Prep Time 15 minutesminutes
Cook Time 2 hourshours15 minutesminutes
Total Time 2 hourshours30 minutesminutes
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Place the chicken in the bottom of a 6qt slow cooker. Season with garlic powder, onion powder, and salt.
Top with the cubes of cream cheese. In a small bowl, combine cream and broth and pour over the chicken.
Cook on high for 2 hours or on low for 3 to 4 hours or until chicken is cooked through and reaches an internal temperature of 165°F.
Transfer the chicken to a bowl and cover to keep warm. Optional: Use a hand blender to mix the liquid remaining in the slow cooker for a smoother sauce.
Add the penne to the slow cooker, cover, and cook until tender, about 20 to 25 minutes more.
While the penne is cooking, use two forks to shred the chicken. Add the chicken, along with any juices, parmesan cheese, butter, and nutmeg to the slow cooker.
Stir to combine, taste, and season with additional salt and pepper.
*Cook the pasta just until softened (al dente), as it will continue to cook while it rests. To thicken the sauce further, let it rest uncovered for a few minutes. To thin the sauce, add additional broth or water if needed.
Brown sugar apple dip is only 3 simple ingredients and it’s the most addicting and creamy fruit dip. I seriously can’t stop eating it! Be sure you have plenty of apples in the house because you’re going to be dipping them until the dip is gone!
I served this brown sugar cream cheese apple dip last month at a baby shower and then forgot to ever post it. That’s kind of how life goes. I get so busy I suddenly realized I didn’t follow up on doing something. We served this dip with fresh apple slices and Cade seriously made sure that I left him his own personal serving at home.
Anyway, none of that really matters when you’ve got brown sugar apple dip staring you in the face. Man, I love me some brown sugar! Shhhh…I always take a pinch or two and eat it plain. Do you??
Sometimes it’s hard to think up something yummy for after school treats or something a little different to take to a party and I think this dip is the perfect thing.
Ingredients for Brown Sugar Apple Dip
There are only 3 simple ingredients needed and it all comes together in just 5 minutes. Here is your ingredients list:
Cream Cheese – the block style cream cheese is preferred, not the whipped spread, and it’s important that it’s at room temperature so it mixes easily with the sugar and vanilla
Brown Sugar – adds all the sweetness and balances the tanginess of the cream cheese
VanillaExtract – adds delicious flavor
The measurements for each of the ingredients can be found in the recipe card down below. You can’t beat the taste of this simple creamy mixture!
What Apples are Best for Dipping?
My favorite apple for dipping will forever and always be Honeycrisp apples. Braeburn, Envy, or Pink Lady apples are also super delicious. If you like your apples to be a little more tart, go for Granny Smith apples. They actually pair with the sweet brown sugar dip brilliantly.
Can I Use Low Fat Cream Cheese?
Yes, the low fat cream cheese works great, but I would avoid the fat free cream cheese.
How Long Will Apples Keep?
If stored properly, apples should keep for 2 months. Apples should be kept in the refrigerator.
Are Apples Healthy?
Apples are packed with antioxidants, flavonoids, and dietary fiber. The antioxidants in apples may help reduce the risk of developing cancer, hypertension, diabetes, and heart disease.
Apples do contain a fair amount of carbs. A 3″ diameter apple has about 25 carbs.
How to Keep Apple Slices from Turning Brown
Using sliced apples can be a little tricky because they brown so quickly, and then they are a little less appetizing. This is especially the case when you want to have sliced apples out at a party or gathering. I have a solution for you! Citric acid!
Before serving the sliced apples, soak them in a water and citric acid. Citric acid can be found in lemon juice, orange juice or pineapple juice. For every 1 cup of water you use, add 1 tablespoon of your citric acid source.
All of the apples should be covered with the water. Let them soak for about 5 minutes. Remove them from the water and let them drain. You can even pat them dry a little. This will help keep them looking fresh for at least a few hours.
What Can I Dip in Brown Sugar Apple Dip?
You don’t need to limit yourself to just apples! The apples are heaven in this dip, but there are all kinds of options. Here are some ideas:
Pretzels
Graham Crackers
Other Fruit (strawberries, bananas, pineapple, etc.)
Animal Crackers
Nilla Wafers
As long as we are talking about mixing things up, you can also mix in some toffee bits to add a little crunch and even more caramel flavor. P.S. Have you tried our peanut butter toffee apple dip recipe?? Come to momma!!
Storage Tips
Creamy apple dip should be stored in the fridge in an airtight container. It will keep for about a week. It unfortunately doesn’t freeze well so you’re just gonna have to eat it all!!
Whether you need a delicious recipe for an after school snack, game day, a baby/bridal shower, or a fun family gathering, this brown sugar apple dip is a great option! It’s a hit with kids and adults and loved by everyone!
More Fruit Dip Recipes:
Servings: 8-10 servings
Prep Time: 10 minutesmins
Total Time: 10 minutesmins
Description
It’s creamy and delicious which is exactly what a fruit dip should be.
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Beat it all together with a hand mixer and continue to beat until fluffy!!
8 Ounces Cream Cheese, 1 Cup Brown Sugar, 1 Tablespoon Vanilla
Cover in an airtight container and store in the refrigerator.
Zucchini cupcakes with cream cheese frosting are super moist with a delicious spice cake flavor and fluffy cream cheese buttercream.
Zucchini is such an amazing food to bake with. I know that the whole idea of putting vegetables in baking sounds weird to a lot of people – but trust me – zucchini is incredible in muffins, cakes, breads and cupcakes. It makes baked goods super moist with a soft crumb, just like these Zucchini Cupcakes with Cream Cheese Frosting.
So today we’re making zucchini cupcakes with cream cheese frosting. The cupcakes have a delicious spice cake flavor thanks to warm cinnamon, nutmeg and ground cloves. Then there’s a hint of vanilla and a touch of brown sugar for even more flavor.
The fluffy cream cheese frosting is the perfect topping. Smooth, creamy, extra fluffy and slightly tangy. You’re seriously going to love them. One of my favorite zucchini recipes ever!
Why Use Zucchini in Baking?
Using zucchini in baked goods adds moisture, texture and even healthy nutrients without altering the flavor. Zucchini is very mild in flavor and high in water content so it is ideal for adding moisture to a muffin, cupcake, quick bread, etc. The added bonus of using zucchini in baking is getting lots of yummy treats from all that zucchini coming from your summer garden!
Zucchini Cupcake Ingredients
Most of the ingredients for zucchini cupcakes are pantry friendly, and chances are that if you have a zucchini or two, you can whip this cupcake recipe up with little prep. Here is what you need:
Zucchini Cupcakes
Zucchini: If you grate it finely, you won’t even know the zucchini is there.
Flour: Just regular all-purpose flour is all you need.
Baking Powder: Acts as a leavening agent to give the cupcakes rise and fluffiness.
Salt: Enhances the sweetness and all the flavors.
Seasonings: Ground Cinnamon, Nutmeg and Ground Cloves
Vegetable Oil: Adds fat to the cupcakes to keep them moist. Canola oil also works great.
White Sugar: Adds sweetness.
Brown Sugar: Adds sweetness and rich flavor.
Eggs: Gives the cupcakes structure.
Vanilla Extract: Adds flavor.
Milk: Adds a little extra moisture to bind all the ingredients together.
Cream Cheese Frosting
Butter: Make sure it is softened before mixing with the other ingredients. Adds richness in flavor to the frosting.
Cream Cheese: You’ll need half of the brick style cream cheese, and be sure it’s softened before combining.
Powdered Sugar: Adds all the sweetness to the frosting.
Heavy Cream: Adds the liquid needed to make the frosting spreadable.
The measurements needed for all the ingredients can be found in the recipe card down below.
How to Make Zucchini Cupcakes
Making these zucchini cupcakes is super easy and straightforward. You can make the cupcakes without an electric mixer in one bowl, and the recipe comes together in no time.
First grate the zucchini. You’ll want to use a fine cheese grater or zester so that you don’t have big pieces. Then gently soak up any extra liquid using a paper towel.
In a medium bowl whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In a separate bowl whisk together the oil, sugars, eggs, vanilla extract and milk.
Stir the dry ingredients mixture into the wet ingredients, then gently fold in the grated zucchini.
Spoon the batter into a muffin pan with cupcakes liners filling each only about 2/3 full. If you fill them to the top your cupcakes can explode or end up sinking in the middle.
Then bake for 16-18 minutes. While the cupcakes are baking, make the cream cheese frosting.
How to Make Cream Cheese Frosting
Beat the butter in a large bowl until soft and fluffy using an electric mixer.
Add the cream cheese and beat until combined.
Reduce the speed of the mixer to low and mix in the powdered sugar until combined.
Add the heavy cream and combine until the desired consistency.
Frost the cupcakes with a knife or using a piping bag and piping tip.
All of the instructions for both the cupcakes and the frosting can be found in the recipe at the end of this post. The recipe can also be printed or saved there.
Does the Zucchini Need to Be Peeled Before Baking?
The peel on a zucchini is thin and it softens as it bakes, so you don’t need to peel it! Unless you are trying to hide the zucchini from picky little eaters! If you peel the zucchini, it will be totally undetectable.
How to Make Cupcakes Moist
The cupcakes are extra moist and tender thanks to the oil, 2 eggs, milk and grated zucchini. Then the spices, vanilla extract and brown sugar add so much delicious flavor.
What Size Frosting Tip
Once the cupcakes have cooled, it’s time to make the frosting. It’s fluffy and creamy, not too sweet, and complements the zucchini cupcakes perfectly. I decided to pipe my frosting on using a piping bag and a 1M star tip – but feel free to frost them using a knife instead. I gave a little sprinkle of cinnamon for some visual appeal, but I’ve also left them plain or added a walnut on top of each before.
Either way – these zucchini cupcakes with cream cheese frosting are the perfect recipe to use up all the fresh zucchini in season. If you prefer a delicious zucchini cake without the frosting, try my mom’s fabulous zucchini muffins.
Storage Tips
Zucchini cupcakes should be stored in an airtight container. If they have been frosted, they should be kept in the fridge. The cupcakes will keep for up to a week.
Cupcakes also freeze very well. After they have cooled completely, place them in an airtight container. They will keep in the freezer for up to 3 months. I would freeze them before adding the frosting and then add the frosting fresh before serving.
Indulge in a delicious and irresistible dessert with these zucchini cupcakes topped with creamy cream cheese frosting. The perfect treat for any occasion and one of my favorite ways to use up zucchini!
More Delicious Cupcake Recipes:
Servings: 12cupcakes
Prep Time: 30 minutesmins
Cook Time: 16 minutesmins
Additional Time: 14 minutesmins
Total Time: 1 hourhr
Description
Zucchini cupcakes with cream cheese frosting are super moist with a delicious spice cake flavor and fluffy cream cheese buttercream.
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Zucchini Cupcakes
Preheat the oven to 350F degrees and line a muffin pan with muffin papers.
Gently dab the grated zucchini with a paper towel to remove excess liquid. It shouldn’t be dry, but there shouldn’t be extra water.
3/4 Cup Zucchini
In a large bowl whisk together the flour, baking powder, salt, cinnamon, nutmeg and cloves.
In a separate large bowl whisk together the oil and sugars until no lumps remain. Then whisk in the eggs, vanilla extract and milk.
1/2 Cup Vegetable Oil, 2/3 Cup White Sugar, 1/3 Cup Brown Sugar, 2 Eggs, 2 teaspoons Vanilla Extract, 1/4 Cup Milk
Whisk the dry ingredients into the wet ingredients, then gently fold in the grated zucchini using a rubber spatula or wooden spoon.
Spoon the batter into the prepared muffin tin, filling each about 2/3 full. Be careful not to fill them any more than 3/4 full.
Bake in the preheated oven for 16-19 minutes, or until an inserted toothpick comes out clean.
Allow to cool in the pan for 5-10 minutes, then continue cooling on a wire rack.
Cream Cheese Frosting
In a large bowl using an electric mixer, beat the butter until soft.
1/2 Cup Butter
Then mix in the cream cheese.
4 Ounces Cream Cheese
With the mixer on low, beat in 3 cups of powdered sugar until combined.
3 – 4 Cups Powdered Sugar
If needed, slowly beat in the rest of the powdered sugar a little at a time until the desired consistency and sweetness level is reached. If it gets a little too thick, then beat in the cream.
1 Tablespoon Heavy Cream
Frost the cupcakes with a knife or using a piping bag and piping tip.
Store cupcakes in an airtight container at room temperature for up to 3 days. Unfrosted cupcakes can be frozen and thawed in the fridge overnight.
Course Appetizer, Dip, Party Food
Cuisine American
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