Tag: onion

Homemade Chicken Pot Pie
This cozy chicken pot pie recipe is the ultimate comfort food.

A flaky crust is filled with a quick and creamy chicken and vegetable filling and then baked until golden brown and bubbly.

A Family Favorite Recipe

This chicken pot pie recipe is so good that my Mom requests it as her gift for special occasions!
- Easy to make: Making pot pie from scratch takes time but it is easy to make.
- Use leftovers: Use diced or shredded chicken or even leftover chicken or roasted vegetables.
- Short cut crust: Pie pastry can be made from scratch or use packaged pie dough to make it faster.
- Freezer friendly: Chicken pot pie can be made ahead of time and baked before serving or frozen either before or after baking.
Ingredients for Chicken Pot Pie

Chicken – Use rotisserie chicken to make it fast or leftover chicken if you have it. If not, chicken breasts can be baked and shredded or substitute leftover turkey.

Vegetables – I use fresh veggies like carrots, celery, and onion but you can skip the chopping and stir in 2 cups of frozen mixed vegetables in addition to the frozen peas. If you have leftover cooked/roasted vegetables, they can be added to this recipe.

Cream Sauce – The sauce for this recipe is made with half and half and chicken broth and thickened with all-purpose flour. Poultry seasoning adds flavor, you can stir in additional seasonings like garlic powder or add fresh herbs.

Pastry: Make a flaky homemade pastry from scratch, or keep it quick with prepackaged pie crust dough.

How to Make Chicken Pot Pie
1. Prepare the dough: If making homemade pie dough, prepare the dough. Line a deep dish pie plate and refrigerate.
2. Prepare the filling: Cook the vegetables and seasonings in butter (per the recipe below). Stir in flour. Stir in cream and broth and once thickened add the chicken, potatoes, and peas.
3. Assemble Pie: Transfer the chicken pot pie filling into the prepared crust. Add the top crust and seal.
4. Bake: Bake until the crust is golden brown.
Holly’s Tips for Perfect Pot Pie
- For a glossy, golden surface, brush the dough with an egg wash before baking.
- Roll the top crust and seal the edges by folding the excess dough under. Cut small slits in the top to allow steam to escape.
- Place foil around the edge of the pie to prevent the crust from overcooking or burning.
- Allow enough time for the pie to cool so it thickens up a bit before serving.
Reheating and Freezing

Make ahead: This recipe can be made ahead of time. Prepare the filling and refrigerate for up to 2 days. Fill pastry-lined pans and bake as directed, allowing extra time if the filling is chilled.

Freezing: This easy chicken pot pie is a great freezer meal and can be assembled and frozen. Thaw in the refrigerator and then bake as directed adding about 10 to 15 minutes to the cooking time. Lightly cover the crust with foil if it browns before the filling is heated through.

Reheating: Chicken pot pie can be reheated in the oven or microwave, although the crust will soften in the microwave and won’t be flaky and crisp. Pot pie can also be warmed in the oven at 350°F until heated through.

More Cozy Chicken Recipes

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Homemade Chicken Pot Pie

Classic Chicken Pot Pie is loaded with chicken and vegetables in a creamy sauce, topped with a flaky crust, and baked until golden!

Prep Time 20 minutes

Cook Time 1 hour

Rest Time 10 minutes

Total Time 1 hour 30 minutes

Preheat oven to 400°F.

In a small saucepan, add diced potatoes and cover with water. Bring to a gentle boil over medium-high heat and cook covered until potatoes are tender, about 10 minutes. Drain well.

In a separate saucepan, melt butter over medium heat. Add onion, garlic, poultry seasoning, and thyme. Cook until softened, about 3-4 minutes.

Add carrots and celery and cook until tender, about 5-6 minutes more. Stir in corn. Sprinkle flour over the vegetables and cook for 1 minute.

Gradually add the chicken broth and half and half, whisking until smooth after each addition to prevent lumps. Once all of the liquid is added bring to a boil and let boil while stirring for 1 minute.

Stir in the drained potatoes, chicken, and peas and cook for 1 minute more. Stir in parsley. Taste and season with salt and pepper.

Roll out the pastry crust and place it in a 9-inch deep-dish pie pan.

Pour the filling into the crust. Roll out the second pastry crust and place it on top of the filling. Crimp the edges to seal.

Whisk egg yolk with 1 tablespoon water and brush it over the pie crust. (Optional: Sprinkle with fresh herbs and/or a pinch of kosher salt if desired). Use a small knife to cut a few slits into the crust to allow steam to escape.

Bake 35-40 minutes. Cover the edges of the crust with foil during the last 15 minutes if needed to avoid over-browning.

Let the pie rest 10-15 minutes before cutting to thicken.

Cut slits in the pastry to allow to vent.
Allow the pie to cool so it can set up a bit and isn’t runny.
Brushing pastry with egg makes it shiny and golden.
To Make Individual Pot Pies with Puff Pastry

Increase liquid (broth/cream) by ¼ cup.

Divide mixture over 6 oven-safe bowls.

Cut a sheet of puff pastry into squares large enough to overhang about 1″ on each dish.

Cut 4 slits in each piece to allow steam to escape. Drape puff pastry over bowls. Beat egg yolk with 1 tablespoon cream and brush over pastry.

Bake 25 minutes or until golden. Rest 5-10 minutes before serving, filling will be very hot.

Calories: 470 | Carbohydrates: 30g | Protein: 27g | Fat: 27g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 451mg | Potassium: 432mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2781IU | Vitamin C: 12mg | Calcium: 57mg | Iron: 3mg

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

Course Chicken, Dinner, Entree, Lunch, Main Course

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.
Holly Nilsson

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January 1, 2024
Make Ahead Egg Muffins
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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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.
Holly Nilsson

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January 1, 2024
Ham and Bean Soup
This ham and bean soup is an easy meal to make and the perfect way to enjoy a leftover ham bone.

With no soaking required, this recipe takes just minutes to prepare and cooks in the slow cooker to create a delicious and hearty meal!

Serve it with a piece of cornbread or a crusty loaf for dipping.

I am excited to have partnered with Hurst’s HamBeens® 15 BEAN SOUP® to bring you this belly-warming bean soup recipe.

Hearty Homestyle Goodness
- A hearty family meal, this Slow Cooker Ham and Bean Soup recipe is easy to prepare.
- This simple soup requires few ingredients, starting with Hurst’s® HamBeens® 15 Bean Soup®, onions, and ham – no soaking required.
- Budget friendly, this soup can be made with leftover ham, a ham bone, smoked turkey, or a ham hock.
- This soup freezes and reheats well.
Ingredients for Ham and Bean Soup

Beans – This ham and bean starts with a mixture of dried beans. I love Hurst’s® HamBeens® 15 Bean Soup® for the variety of beans, quality, and flavor. It includes great northern beans, navy beans, and more. You can find them in the dry bean section of almost any grocery store or order them online.

Seasoning – Each bag of Hurst’s 15 Bean Soup comes with a vegetable-based seasoning packet to add great flavor. The seasoning packet can be replaced with bouillon if needed. I don’t add additional seasonings but you can add dried herbs or bay leaves if you’d like.

Vegetables – I use canned tomatoes (drained), you can also use canned tomatoes with chilis to add a little bit of spice or heat to this ham and bean soup. Sliced celery or carrots can be added.

Ham for Bean Soup

If you have a leftover ham bone from baked ham, this a favorite way to enjoy it.

If you don’t have a ham bone, ask your local butcher or deli for either ham bones (they are usually really inexpensive) or ham hocks. If you don’t have either, leftover chopped ham works beautifully in this recipe, too.

How to Make Ham and Bean Soup
1. Rinse beans and add to the slow cooker with onions, ham, broth, and seasonings (per the recipe below).
2. Cook on high 5 hours (or low for 7-8) or until beans are tender.
3. Stir in remaining ingredients and cook for additional 30 minutes.
4. Easy peasy! Serve warm with cornbread for dipping.
Tips for Bean Soup
- Rinse beans well and check for any debris. No soaking is needed when using a slow cooker.
- If you have already soaked the beans, you can reduce the liquid in the recipe by 1 cup.
- IMPORTANT: Add acidic ingredients (such as canned tomatoes or lemon juice) after the beans have softened (these ingredients can sometimes interfere with rehydration).
- For a thinner consistency, add one extra cup of broth or water to your slow cooker. If you’d like a thicker bean soup you can remove a cup or so of the beans, blend them, and add them back into the soup.
We love this Ham and Bean soup served as is out of the Crock Pot with a big piece of moist cornbread. It can also be served over a bowl of rice too!

Storing Leftovers

Fridge: Leftovers can be kept in the refrigerator for up to 4 days.

Freezer: This ham and bean soup recipe makes a large batch and it freezes well. I divide it into individual portions so it’s easy to thaw as many portions as needed. Thaw in the fridge overnight and heat in the microwave or on the stovetop.

Savory Slow Cooker Meals

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Crock Pot Ham and Bean Soup

Ham and Bean soup takes just minutes to prepare and cooks effortlessly in the Crock Pot all day long!

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Rinse the beans and drain. Sort any unwanted debris and set seasoning packet aside.

Place beans, onions, ham bone (or diced ham), broth/water, garlic cloves, and chili powder in a 6qt slow cooker.

Cook on high for 5 hours (or low for 7-8) or until beans are tender.

Once the beans are tender, remove the hambone (if used), chop any meat left on the bone, and add it back to the pot.

Stir in the diced tomatoes, Ham Flavor packet, and lemon juice.

Cook for an additional 30 minutes. Season with salt and black pepper to taste and garnish with fresh parsley if desired.

It is important that acidic ingredients are not added until the beans are soft. Check that the beans are soft before adding the diced tomatoes and lemon juice.
Replace the chicken broth with water, beef broth, or vegetable broth.
Use a leftover ham bone in this soup. If you don’t have one, ask at the deli counter for ham bones (they are usually really inexpensive) or ham hocks. Leftover chopped ham works well too.
Rinse beans well and check for any debris. No soaking is needed when using a slow cooker. If you have already soaked the beans, you can reduce the liquid in the recipe by 1 cup.
For a thinner consistency, add one extra cup of broth or water to the slow cooker. For a thicker bean soup, remove a cup or so of the beans, blend them, and add them back into the soup.

Calories: 259 | Carbohydrates: 34g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 387mg | Potassium: 960mg | Fiber: 8g | Sugar: 2g | Vitamin A: 95IU | Vitamin C: 12mg | Calcium: 77mg | Iron: 3.4mg

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

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.
I am excited to have partnered with Hurst’s HamBeens® 15 BEAN SOUP® to bring you this belly warming recipe. While I was compensated for this post, all thoughts and opinions are my own. Working with great brands I love allows me to keep bringing you the great recipes you love!
Holly Nilsson

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December 28, 2023
Tourtiere (Meat Pie)
This homemade Savory Meat Pie recipe is a hearty dish that can easily be prepared ahead of time!

Tender potatoes, onions, and seasoned ground meat are all nestled in a buttery, flaky crust for a truly comforting meal.

What is Meat Pie?

A meat pie can come in many variations depending on location including a shepherd’s pie, cottage pie, kidney pie, or a “pasty”.

This Canadian meat pie, known as tourtiere, is made with pork, beef, or often veal and while it’s a favorite year-round – we especially enjoy it at Christmas time! It has some warm spices, including a hint of allspice and cloves, that give its distinctive flavor. This version doesn’t contain vegetables; however, finely diced carrots or mushroomed can be added.

Ingredients for Meat Pie

Crust – For this recipe, you can use a store-bought double pie crust or a homemade pastry crust.

Meat – I use a combination of ground beef and pork. Veal is a common addition as well, feel free to use all pork, all beef, or whatever you have on hand!

Spices – Both savory and warm spices give this meat pie its traditional flavor.

Potatoes – Mashed potatoes are key in this recipe as they help with consistency and make the filling hold together.

How to Make Meat Pie

Making a homemade meat pie is easy.
1. Peel and dice a potato and set it in water to boil. Mash per the recipe below.
2. Meanwhile, brown the meat with garlic and onion. Stir in the mashed potato, spices, and broth.
3. Place the meat mixture in a pie crust and bake until golden brown.
Serve with a slice of homemade garlic bread and a fresh tossed salad or cucumber tomato salad for a yummy meal!

Tips for the Best Meat Pie
- To save time, use a prepared pie crust and premake the filling. Or premake the entire pie and freeze (before baking) for later.
- To avoid bursting at the seams, cut slits into the top of the pie to allow steam to escape.
- Let the pie rest for 10-15 minutes to allow the juices to reabsorb and the pie to hold its shape better when sliced and served.
Leftovers

To Store: The best way to store a meat pie is to keep it in the pie pan, cover with foil, and store it in the refrigerator.

To Reheat: Scoop a portion onto a microwave-safe plate and heat until piping hot.

To Freeze: Cover it completely and label it with the date. Bake from frozen in the oven for up to an hour and 30 minutes or until it’s bubbly and the crust is browned.

Savory Pie Recipes

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4.96 from 122 votes↑ Click stars to rate now!
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Tourtiere (Meat Pie)

This easy meat pie has a hearty and delicious meat mixture that is baked inside a flaky pie crust!

Prep Time 35 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 45 minutes

Bring potato cubes to a boil in salted water. Simmer for 15 minutes or until tender. Drain well and mash.

While potatoes are cooking, brown ground beef, pork, onion, and garlic until no pink remains using a spoon to break it up. Add remaining ingredients (including mashed potatoes) except for pie crust and bread crumbs.

Bring to a boil, reduce heat and simmer 15 minutes or until thickened. Add 1 tablespoon of breadcrumbs to help the mixture hold together if needed. Cool for 20 minutes.

Preheat oven to 425°F.

Line a deep-dish pie plate with the dough and add the meat pie filling.

Add top crust and seal edges with a fork or your fingers. Add a few slits to allow steam to escape. If desired, whisk 1 egg with 1 tablespoon of water and brush the egg wash over the crust.

Bake for 45-55 minutes or until bubbly and crust is golden.

To save time use a prepared pie crust and premake the filling. Or premake the entire pie and freeze (before baking) for later! Then just bake as directed.

To avoid bursting at the seams, cut slits into the top of the pie to allow steam to escape.

Let the pie sit for 10-15 minutes to allow the juices to reabsorb and the pie to better hold its shape when sliced and served

Serving: 1slice | Calories: 558 | Carbohydrates: 36g | Protein: 25g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 79mg | Sodium: 742mg | Potassium: 557mg | Fiber: 2g | Sugar: 1g | Vitamin C: 3mg | Calcium: 40mg | Iron: 4mg

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

Course Beef, Dinner, Entree, Main Course

Cuisine American, French

© 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.
Holly Nilsson

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December 28, 2023
French Onion Dip
A creamy French onion dip recipe is a must for game days or any gathering!

This homemade version is packed with flavor and made with real caramelized onions in a rich, creamy base.

Serve it with your favorite crunchy dippers like potato chips or vegetables.

An Easy Homemade Dip
- Skip the onion soup mix; this this from scratch French onion dip recipe is easy to make.
- Slowly caramelizing onions brings out a rich deep flavor.
- Homemade means preservative and filler-free!
- French onion dip is perfect for gluten-free and keto snacking when served on a veggie platter with celery and bell pepper sticks or broccoli and cauliflower florets.
Ingredients for French Onion Dip
- Onions – Use sweet onions such as Vidalia or Walla Walla for a sweeter dip. Yellow or white onions will work just fine in this recipe too.
- Sour Cream – Full-fat sour cream is nice and thick and adds richness. It can be replaced with plain Greek yogurt.
- Mayonnaise – I prefer full fat mayonnaise or dressing in this recipe as the reduced fat versions are sweeter in flavor.
- Seasonings – Add some garlic powder or fresh herbs like parsley or chives.
Variation: For a thicker dip, substitute 4 ounces of softened, whipped cream cheese for ¼ cup of sour cream.

How to Make French Onion Dip

This homemade French onion dip recipe has so much fresh flavor compared to store-bought!
1. Cook the onion until golden per the recipe below.
2. While onions are cooking, mix sour cream, mayo, and seasonings.
3. Allow onions to cool thoroughly, then mix with the cream base.
4. Garnish and serve with chips or your favorite dippers!
The onions should cook very low and slow, stirring frequently – it may take about 20 to 30 minutes to caramelize them.

Delicious Dippers
- Make it the centerpiece on a tray of colorful veggies, like carrot sticks or celery.
- Serve it with potato chips, crostini or your favorite crackers.
- Try it with golden brown soft pretzels or pretzel bites.
Storing French Onion Dip
- French onion dip can be kept in the refrigerator for up to 7 days.
- Do not freeze, as the cream and mayonnaise base will not thaw well. Just make a new batch every time!
More Delicious Dip Recipes

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French Onion Dip

A creamy homemade dip with sweet caramelized onions served with your favorite dippers!

Prep Time 20 minutes
Cook Time 30 minutes
Chill 2 hours
Total Time 2 hours 50 minutes

In a 6-inch skillet, combine the onion and butter. Cook over low heat, stirring frequently, until the onion is golden brown. This should take about 20 to 30 minutes. Cool completely.
While the onion is cooking, in a medium bowl, combine sour cream, mayonnaise, Worcestershire sauce, and garlic powder.
Stir in the cooled onion. Taste and season with salt and black pepper.
Refrigerate for at least 2 hours before serving.

Onions for French Onion Dip – Much like French onion soup, I like to use a sweet onion such as Walla walla or Vidalia onions. However, this recipe will work with almost any variety of onions. Cream Cheese Variation – If you’d like a thicker creamy texture, soften 4 oz of cream cheese and beat with a hand mixer until fluffy. Reduce the sour cream by 1/4 cup and proceed with the recipe as written. Fresh herbs can be added. Parsley, fresh chives, and thyme are great options. Sprinkle in a little bit onion powder for more onion flavor if you’d like! French Onion Dip can be stored in an airtight container in the fridge for up to 7 days. Stir before serving.

Calories: 222 | Carbohydrates: 5g | Protein: 1g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 161mg | Potassium: 93mg | Fiber: 1g | Sugar: 2g | Vitamin A: 280IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 0.2mg

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

Course Appetizer, Dip

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.
Holly Nilsson
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December 27, 2023
Funeral Potatoes
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.
Holly Nilsson

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December 21, 2023
Ham and Potato Soup
Could anything be more comforting than a bowl of homemade Ham and Potato Soup?

This easy potato soup recipe combines veggies and chunks of ham in a creamy – it’s pure comfort food.

An Easy Soup with Leftover Ham

Baked ham means leftover ham recipes if we’re lucky! I use the bone for a ham bone soup and make another pot of soup with this recipe.
- This soup uses simple ingredients but is delicious, cozy, and creamy.
- It’s versatile – swap out the potatoes for leftover mashed or scalloped potatoes (reduce simmering time if they’re already cooked) to use up your leftovers.
- It keeps in the fridge for a few days and reheats well for lunches or quick meals.
Ingredients for Ham & Potato Soup

Potatoes – Russet potatoes have a starchy texture and are my first choice in this recipe. You can also use Yukon gold or even use up leftover roasted, mashed, or scalloped potatoes.

Vegetables – Onion, carrot, and celery (mirepoix) add great flavor to the base of this soup. You can also stir in leftover veggies like green beans and carrots are great additions too.

Ham – Leftover ham works well or you can purchase a single ham steak at the grocery store and cube it. Smoked sausage or even ground sausage are great replacements for ham.

Base – The base of this soup starts with chicken broth (because I prefer the flavor) but vegetable broth can be substituted. The addition of light cream adds creaminess while keeping the calories in check. You can swap it out for evaporated milk or even a bit of heavy cream if you’d like. Sour cream adds great flavor.

How To Make Ham and Potato Soup

I often make a crock pot potato soup which simmers all day however this version is quick to prepare for a weeknight meal.
1. Melt butter and cook the onions until tender.
2. Add remaining ingredients, except dairy (per the recipe below). Simmer over medium-low heat until potatoes are tender.
3. Mash some of the potatoes, add cream, and simmer for a few minutes more. Stir in sour cream and serve.
Garnish with fresh parsley if you’d like and serve with a slice of homemade bread or some rolls.

Recipe Tips
- Mash just enough potatoes to thicken, the soup should have some potato and veggie chunks for texture.
- Stir in the sour cream just before serving, simmering can cause it to become grainy.
- Shredded cheddar cheese can be added (about 1 cup). Stir it in just before serving.
For a thicker soup, combine equal parts cornstarch and water. Pour a little at a time into the simmering soup to reach the desired thickness. This soup can also be thickened by adding some potato flakes.

For a thinner soup, add additional chicken broth.

Storing Leftovers & Freezing

This Ham and Potato Soup can be refrigerated for up to 5 days.

It’s best to freeze this ham and potato soup without dairy. Remove a portion for freezing before adding the dairy. Thaw in the fridge overnight and then reheat leftovers on the stovetop. Stir in the dairy as directed in the recipe.

More Ham Soups

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Ham and Potato Soup

Delicious and easy soup with diced leftover ham, chunks of tender potatoes, and veggies!

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

In a large pot, melt butter over medium heat. Add diced onion and cook until tender, about 5 minutes.

Add the diced potatoes, chicken broth, diced ham, chopped carrot, sliced celery, minced garlic, parsley, thyme, and pepper. Stir to combine.

Increase the heat to medium-high and bring the soup to a boil. Reduce to a simmer and cook for 20 minutes, or until the potatoes are tender.

Using a potato masher, mash some of the potatoes in the pot, add cream, and simmer for an additional 5 minutes.

Combine the cornstarch with 1 tablespoon of water, stir into the soup, and simmer for 2 minutes.

Remove from the heat and stir in the sour cream. Taste and add additional salt and pepper if desired.

Evaporated milk can be substituted for the cream.
Cheese can be added along with the sour cream. Remove from the heat and stir in until melted.
For a thicker soup, combine equal parts cornstarch and water. Pour a little at a time into simmering soup while whisking to reach desired thickness.
For a thinner soup, add additional chicken broth.

Calories: 285 | Carbohydrates: 17g | Protein: 12g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 63mg | Sodium: 815mg | Potassium: 706mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1949IU | Vitamin C: 21mg | Calcium: 80mg | Iron: 4mg

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

Course Ham, Lunch, 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.
Holly Nilsson

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December 12, 2023
Deviled Ham
Make this easy deviled ham for a delicious sandwich spread, dip, or topping!

This zesty blend of minced ham, onion, seasonings, and creamy mayonnaise is perfect for picnics or as a quick snack.

What is Deviled Ham?
- In a food recipe, “deviled” refers to the heat that comes from zesty or spicy ingredients like mustard or Tabasco sauce/hot sauce. This tasty recipe uses both!
- Deviled ham is a great way to re-purpose leftover ham for the lunchbox, appetizer tray, or church potluck.
- Skip the canned deviled ham, this homemade version is quick, easy and budget-friendly.
Ingredients in Deviled Ham

Ham: Use any leftover ham, ham steaks, or even canned ham in this recipe. If your ham was baked with glaze, you can leave it on or cut the skin off if you’d like.

Mayonnaise: Adds creaminess, light mayo works in this recipe too.

Onion, Mustard, and Hot Sauce: These ingredients (along with a finer texture) are what make this deviled ham spread different from our ham salad. Use white or green onions in this recipe. Dijon is my preference but grainy mustard or prepared yellow mustard are great too.

Variations: Change up the flavor and add your own spices or herbs to this recipe. I skip the salt as I find it salty enough on its own. Try Worcestershire sauce, and mustard powder, finely diced celery, chopped pickles, or sweet relish.

How to Make Deviled Ham
1. Add diced ham, hot sauce, and onion in a food processor and pulse.
2. Add mayonnaise a little at a time and pulse until smooth.
3. Serve immediately, or cover and chill.
NOTE: If you don’t have a food processor, dice everything super fine and mix well.

How to Eat Deviled Ham

Storing Leftovers

Keep deviled ham cold. Store tightly covered for up to 4 days in the refrigerator.

More Leftover Ham Favorites

Browse Leftover Ham Recipes

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Deviled Ham

Deviled ham is a zesty and creamy spread that’s perfect for sandwiches or crackers!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Author Holly Nilsson

Place diced ham, onion, mustard, and hot sauce into a food processor. Pulse until finely chopped.

Add mayonnaise and pulse just until combined.

Transfer to a bowl for serving and garnish with parsley or green onion if desired.

Leftover deviled ham can be stored in a covered container in the fridge for up to 4 days.

Calories: 283 | Carbohydrates: 2g | Protein: 15g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 1392mg | Potassium: 261mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

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

Course Dinner, Ham, Lunch, Pork

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.
More Favorite Salads for Sandwiches
Holly Nilsson

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November 30, 2023
Crock Pot Corn Casserole
This easy recipe uses a Jiffy cornbread mix and lots of tender, sweet corn! Best of all, it’s made in the crockpot so the oven is free for the main dish or other sides.

An Easy Holiday Side Dish
- The crockpot is a ‘set it and forget it’ version of our favorite corn casserole recipe.
- It’s a crowd-pleasing, budget-friendly side dish that goes with everything from a holiday ham to a roast turkey!
- Use different mix-ins to make corn casserole a new recipe every time.
Ingredients and Variations

Cornbread Mix- This recipe uses two 8.5oz boxes of Jiffy Cornbread mix which has flour and cornmeal for a fluffy base.

Corn – Frozen corn provides texture, while creamed corn adds sweetness. Replace frozen with drained canned corn.

Dairy – Butter adds a rich flavor while sour cream adds extra moisture.

Variations – Feel free to add flavor boosters like cheddar cheese (about a cup or so), diced jalapenos, bacon bits, or crumbled sausage.

How to Make Crockpot Corn Casserole

Just mix, pour, and cook!
1. Mix: Combine all ingredients in a large bowl per the full recipe below.
2. Pour: Spread in a prepared crockpot.
3. Cook: Cover and cook until set.
Holiday Must-Haves

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Crock Pot Corn Casserole

This crockpot corn casserole is an easy set-it-and-forget-it side dish, perfect for a holiday meal.

Prep Time 15 minutes

Cook Time 2 hours

Total Time 2 hours 15 minutes

Author Holly Nilsson

Grease a 6qt slow cooker.

In a large bowl, combine melted butter, eggs, corn muffin mix, corn kernels, creamed corn, sour cream, and onion.

Spread into the prepared slow cooker and cook on high for 2 to 3 hours or on low for 4 to 5 hours or until set.

This recipe is designed for a 6qt slow cooker.
Optional Additions:
¼ cup finely diced jalapeno.
crumbled bacon or bacon bits
1 ½ cups sharp cheddar cheese

Calories: 395 | Carbohydrates: 52g | Protein: 7g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 65mg | Sodium: 595mg | Potassium: 312mg | Fiber: 5g | Sugar: 12g | Vitamin A: 555IU | Vitamin C: 6mg | Calcium: 62mg | Iron: 2mg

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

Course Casserole, Side Dish, 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.
Holly Nilsson

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November 19, 2023
Instant Pot Turkey Breast
Preparing and cooking a turkey breast in the Instant Pot is so easy; it’s an effortlessly tender and juicy dish!

Use the broth left in the bottom to make a perfect gravy! Thanksgiving dinner has never been easier.

A Fast and Juicy Turkey Breast

If you’re short on time or a smaller holiday celebration is on the menu, skip the whole turkey and opt for a turkey breast.
- It’s easy to cook and less expensive than a whole turkey.
- This is perfect for a weeknight meal or to feed a smaller group.
- This turkey cooks in a fraction of the time in the pressure cooker.
- There are still drippings to make gravy (and you only need one pot).
Ingredients for Instant Pot Turkey Breast

Turkey Breast: This easy Instant Pot turkey breast recipe uses a turkey breast, sometimes referred to a turkey breast roast. You can use bone-in or boneless, check the notes for correct cooking times.

Seasoning: Seasoning on the skin paired with onions and herbs in the broth adds great flavor to this turkey breast. A handful of carrots, celery, and a few cloves of garlic can be added along with the broth if you’d like.

Broth: Chicken or turkey broth adds to the flavor and provides the liquid needed to build pressure in the Instant Pot and is a great base for gravy.

How to Make Instant Pot Turkey Breast
1. Sear: Brown the turkey breast, skin side down, for the best flavor and browning (per the recipe below).
2. Add Broth: Remove the turkey breast, add the broth, and scrape the bits from the bottom of the Instant Pot to ensure you don’t get a burn notice.
3. Cook: Add onion and herbs to the bottom of the Instant Pot. Place the turkey breast on a trivet and cook on high pressure according to the times below.
4. Rest (& Make Gravy): Natural release pressure for 10 minutes and then open the valve and release the remaining pressure.
If you’d prefer, the turkey breast can be browned in a non-stick pan. Depending on the shape/size it can be easier to handle this way. If browning in a separate pan, scrape up the bits in the pan with a bit of broth and add them to the Instant Pot.

How Long to Cook Instant Pot Turkey Breast

Fresh boneless turkey breast: Cook a boneless breast for 7 to 9 minutes per pound and then naturally release for 10 minutes.
Place the browned turkey bread in the Instant Pot and cook on high pressure as indicated below. Once the timer stops, allow it to naturally release for 10 minutes.

3 lb turkey breast – 21-24 minutes

4 lb turkey breast – 28-32 minutes

5 lb turkey breast – 35-40 minutes

6 lb turkey breast – 42-48 minutes
Holly’s Turkey Tips

Cooking Times: Cook times can vary slightly based on the shape of the turkey breast, a thicker shorter breast will take longer while a thinner flatter turkey breast will cook a bit quicker. If it is very cold from the fridge, it may need an extra minute or two.

Turkey Breast Temperature: Once the cooking time is over, let the turkey breast rest in the Instant Pot without releasing pressure for 10 minutes. After 10 minutes, release any remaining pressure, open the lid, and check the temperature.
- If it has reached 160°F to 165°F, remove from the Instant Pot and rest on a plate for 10 minutes before slicing.
- If it is 152°F to 159°F, replace the lid and let it rest for an additional 5 to 10 minutes; the residual heat will finish the cooking process.
- If the turkey breast is less than 152°F, place the lid back on and cook it on high pressure for 2 to 3 minutes longer. It will reach pressure quickly as everything is already hot. Do a quick release and check the temperature again.
How to Check the Temperature: Test the internal temperature by inserting a meat thermometer in the thickest part of the breast (away from the bone if using a bone-in breast) and ensure it reaches an internal temperature of 162°F. The temperature will continue to rise as it rests.

How To Crisp The Skin

For crispier skin, place the turkey breast, skin-side up, 4-inches from the broiler for about 3 or 4 minutes after resting. Broiling after resting ensures the turkey breast doesn’t overcook.

Favorite Sides for Instant Pot Turkey Breast
I love cooking a turkey breast in the pressure cooker so my oven is free for all of the side dishes!

More Ways to Cook a Turkey Breast

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Instant Pot Turkey Breast

This Instant Pot Turkey Breast comes out juicy, tender, and perfectly seasoned every time!

Prep Time 10 minutes
Cook Time 27 minutes
Natural Release 10 minutes
Total Time 47 minutes

Season the turkey breast with salt and pepper. Turn the Instant Pot on to SAUTE and add the oil.
Once the oil is hot, add the turkey breast, skin side down for for 5 to 6 minutes or until browned.
Remove the turkey and add the broth to the Instant Pot, scraping off any brown bits from the bottom.
Place onion slices and fresh herbs in the broth, then add the trivet. Place the turkey breast, skin side up, on the trivet.
Set the Instant Pot to MANUAL – HIGH PRESSURE and cook on high pressure for 22 minutes for a 3lb breast (see additional cooking times below for other sizes).
After the cycle completes, let the turkey naturally release for 10 minutes, then release any remaining pressure.
Use a thermometer to ensure the turkey breast has reached an internal temperature of 160°F. Transfer to a plate and let rest 10 minutes, the temperature will continue to rise to 165°F.
To Make The Gravy
While the turkey breast is resting, remove the broth from the Instant Pot, strain, and set aside.
Set the Instant Pot to SAUTE and melt the butter. Add the flour and poultry seasoning, cooking for 1 to 2 minutes while stirring or until it begins to lightly brown.
Add whisk in the strained broth, whisking after each addition, until smooth. Continue adding broth to reach the desired thickness.
Taste and season the gravy with additional salt and pepper and stir in additional fresh herbs if desired.

If preferred, turkey breast can be browned in a skillet on the stove. Cooking Times: If using a whole turkey breast (boneless). Cook times as follows on high pressure. 7-8 minutes per pound. 4 lb turkey breast – 28-32 minutes
5 lb turkey breast – 35-40 minutes
6 lb turkey breast – 42-48 minutes Cook times can vary slightly based on the shape of the turkey breast, a thicker shorter breast will take longer while a thinner flatter turkey breast will cook a bit quicker. If your turkey breast is thicker, use the longer cook time. If your turkey breast is very cold from the fridge, it may need an extra minute or two. Internal Temperature: Once the cooking time is over, let the turkey breast rest in the Instant Pot without releasing pressure for 10 minutes. After 10 minutes, release any remaining pressure, open the lid, and check the internal temperature.

If it has reached 160°F to 165°F, remove from the Instant Pot and rest on a plate for 10 minutes before slicing.

If it is 152°F to 159°F, replace the lid and let it rest for 5 to 10 minutes; the residual heat will finish the cooking process.

If the turkey breast is less than 152°F, place the lid back on and cook it on high pressure for 2 to 3 minutes longer. It will reach pressure quickly as everything is already hot. Do a quick release and check the temperature again.

To Prepare Gravy with Cornstarch – Add the strained broth back to the Instant Pot and bring to a boil using the SAUTE function. Combine 2 tablespoons cornstarch with 2 tablespoons cold water in a small bowl and whisk the mixture into the boiling liquid a little bit at a time until thickened. You may not need all of it. Season with salt and pepper to taste. For extra gravy prepare a packet of gravy mix per directions and combine it with the homemade gravy. Allow it to simmer together at least 5 minutes.

Calories: 190 | Carbohydrates: 4g | Protein: 28g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 70mg | Sodium: 484mg | Potassium: 375mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 1mg

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

Course Dinner, Entree, Main Course, Turkey

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.
Holly Nilsson
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November 11, 2023
Crock Pot Turkey Breast
‘Tis the season for easy turkey recipes, and this juicy Crock Pot Turkey Breast is perfect for a small holiday feast!

A slow-cooker turkey breast just needs some broth and veggies, and it comes out perfectly juicy every time!

A Tender Turkey Dinner
- I love easy Crockpot recipes because they’re prepped ahead and the low and slow cooking results in tender meat.
- Oven-roasted turkey is great for a crowd, but a slow cooker turkey breast is great for a weeknight meal or a smaller family.
- Making a turkey breast is an easy way to prepare turkey dinner, add it to the crock pot and forget about it until it’s done!
Ingredients for Crock Pot Turkey Breast

Turkey Breast – I use a 2lb boneless turkey breast with skin on. If the turkey breast is a bit bigger, you’ll need to add some extra cooking time (cook times included below).

Veggies – These are optional but do add extra flavor. In place of veggies, you can use a small rack for the turkey breast. Celery, carrots, and onions (use all 3 or what you have on hand) flavor the broth nicely and lift the turkey breast out of the broth.

Fresh Herbs – If you have them add some in, I like to buy an inexpensive mix of “poultry herbs” at the local grocery store. This usually includes parsley, thyme, rosemary, and sage. If you have any or all of these, add a sprig or two to the broth.

GRAVY Use the broth and drippings to make a flavorful gravy. If using packaged gravy, the drippings can be added in place of water for extra flavor.

A thermometer is an inexpensive way to ensure the meat is cooked correctly and comes out juicy every time! An instant read thermometer is great for a quick temperature check and to ensure meat is cooked to perfection. When roasting for longer periods, I prefer one similar to this that I leave in the meat.

How to Cook a Turkey Breast in a Crockpot
1. Prepare the turkey breast with herbs and butter (or olive oil) per the recipe below.
2. Place vegetables in the crockpot and top with the turkey breast.
3. Cook ‘low and slow’ according to recipe times below until the turkey breast reaches an internal temperature of 160° F.
4. Remove the turkey breast and allow it to rest for 10 minutes before slicing (the temperature will rise to 165°F).
With a smaller turkey breast, the vegetables may not be tender enough in the time it takes to cook the turkey. They do add great flavor to the broth and the turkey breast itself. If you’d like to eat the vegetables, chop them and simmer in the broth on the stove while the turkey rests until they’re tender. They can also be refrigerated and added to soups or stews later.

Turkey Breast Crockpot Cooking Times

This recipe uses a 2 lb skin-on boneless turkey breast, but here are a few other cooking times for turkeys of different weights:
- 2lb turkey breast – 2hrs 45 minutes to 3 hrs 15 minutes
- 3 lb turkey breast – 3 hours 45 minutes to 4 hours 15 minutes.
- 4 lb turkey breast – 4 hours 45 minutes to 5 hours 15 minutes.
Be sure to use a meat thermometer; the internal temperature should always reach 165°F. Check the turkey breast early to ensure it does not overcook.

TURKEY TIP: Once the turkey has finished cooking it should rest for about 10 minutes before slicing. Remove it from the slow cooker while it rests so it doesn’t continue cooking in the steam and juices.

Pair this up with your favorite turkey dinner side dishes and some homemade gravy for the perfect meal.

Tips for Juicy Turkey Breast
- The best Crockpot turkey breast is slow-cooked to perfection.
- Check the temperature EARLY so your turkey doesn’t overcook.
- Test the temperature at the thickest part of the meat (away from the bone for bone-in breasts).
- Remove the meat from the slow cooker to rest so it doesn’t continue cooking.
- Rest the turkey for at least 5-10 minutes before slicing.
More Turkey Favorites

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Crock Pot Turkey Breast

Perfectly seasoned and juicy, this Crockpot Turkey Breast is a no-fail recipe!

Prep Time 20 minutes

Cook Time 2 hours 55 minutes

Total Time 3 hours 15 minutes

In a small bowl mix melted butter, poultry seasoning, salt, garlic powder, onion powder, black pepper, and paprika. Spread the mixture evenly over the turkey breast.

Pour broth in the bottom of a slow cooker. Place the vegetables in the bottom.

Place the turkey breast, skin side up, on top of the vegetables.

Place the lid on the slow cooker and cook on low (times below) until the internal temperature reaches 160°F. Do not overcook.

Transfer the turkey breast to a plate and rest for 10 minutes.

For crispy skin, place the turkey breast on a rimmed baking sheet and broil for 3 to 5 minutes or until browned. Slice and serve.

Vegetables are optional, however, they flavor the broth as well as lift the turkey out of the liquid. You can place the turkey breast on a small rack instead if you prefer.
Cooking time will change depending on the size and shape of the turkey breast.

2lbs will need 2hrs 45 minutes to 3 hrs 15 minutes

3lbs will need 3hrs 45 minutes to 4 hrs 15 minutes

4lbs will need 4 hrs 45 minutes to 5 hrs 15 minutes.

IMPORTANT: Be sure to use a meat thermometer. Remove the turkey breast at 160°F, the temperature will rise as it rests. The turkey should reach 165°F. Check the turkey breast early to ensure it does not overcook.
With a smaller turkey breast, the vegetables may not be tender enough in the time it takes to cook the turkey but they do add great flavor to the broth and the turkey breast itself. If you’d like to eat the vegetables, chop them and simmer in the broth on the stove while the turkey rests until they’re tender. They can also be refrigerated and added to soups or stews later.
Use the drippings or broth to add to gravy. If using a packaged gravy mix, use the drippings in place of water.

Calories: 587 | Carbohydrates: 20g | Protein: 87g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 241mg | Sodium: 2612mg | Potassium: 1596mg | Fiber: 5g | Sugar: 9g | Vitamin A: 16256IU | Vitamin C: 21mg | Calcium: 143mg | Iron: 3mg

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

Course Dinner, Entree, Main Course, Slow Cooker, Turkey

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.
Holly Nilsson

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November 7, 2023
Turkey Neck Gravy
For as long as I can remember, my mom has prepared broth for gravy using turkey necks.

Simmering turkey necks with veggies and savory seasonings makes a richly flavored broth that’s whisked into delicious velvety gravy!

This gravy has so much flavor, plus it lets the chef use up the whole turkey.

What Are Turkey Necks?

(and Where Do You Find Them?)
- Turkey necks are dark meat which is flavor packed. When preparing a whole turkey for roasting, the neck and giblets are often inside and should be removed before roasting.
- In this recipe, turkey necks are browned for flavor and used to make broth. You can add the giblets too if you’d like.
- The simmering part of this recipe can be done months ahead (and frozen), so the gravy is easy to prepare at meal time.
- You can buy packages of turkey necks in the refrigerator or freezer section of most grocery stores, they’re fairly inexpensive. If you don’t see them, ask the grocer.
Ingredients for Turkey Neck Gravy

Turkey Necks – Save the necks and giblets that are often packed in the cavity of the turkey! Most grocers will sell turkey necks separately, or you can order them in advance. Necks should be thawed before browning.

Vegetables – Much like making turkey broth or stock, vegetables add flavor.

Broth – Our family has always made this using reduced-sodium broth with the necks for an intense and flavorful gravy. If you’d prefer, you can use water and add bouillon cubes, but we do find boxed broth to give the best results.

Seasonings/Herbs – Use fresh herbs if you have them. If not, dried herbs are just as good in this gravy recipe.

Save the drippings (both the fat and the juices) from roasting the turkey!

Use the fat in place of butter, and be sure to scrape up any brown bits with a wooden spoon and cook them into the broth for more flavor!

How to Make Turkey Neck Gravy
1. Brown turkey necks and (vegetables if you’d like) in a large pot (per the recipe below).
2. Add the remaining ingredients and bring to a simmer for 45 minutes. Strain the broth, discarding the necks and vegetables.
3. Cook butter, flour, and sage until lightly browned. Whisk in broth a little at a time until smooth.
4. Simmer the gravy until thickened.
Storing Gravy

Don’t let gravy sit out at room temperature for more than two hours. Keep it in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop.

Freeze for up to 2-3 months in zippered bags or in ice cube trays so you can pop one or two out to add a punch of savory flavor to soups, stews, and stir-fries!

More Gravy Recipes To Try

Aside from the holiday roast turkey, mashed potatoes, and stuffing, here are some other ways to use turkey neck gravy!

Did you make this Turkey Neck Gravy? Leave us a comment and a rating below!
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Turkey Neck Gravy

Turkey neck gravy elevates any holiday feast with its rich and savory flavors!

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

To Make the Broth

In a large heavy bottom pot, heat 1 tablespoon of olive oil over medium-high heat. Add the turkey necks and cook until browned on both sides.

Add the onion, celery, carrot, and seasonings. Stir in broth and water.

Bring to a boil, reduce heat to a simmer, and cover. Let simmer for 45 minutes.

Strain the broth and discard the necks and vegetables.

To Make the Gravy

In a medium saucepan, combine the ½ cup of fat from the turkey drippings or butter (or use a combination of both to make a total of ½ cup) over medium heat. Add the flour and sage and cook, while stirring, until the flour starts to lightly brown, about 3 to 4 minutes.

Once browned, gradually add any juices from the turkey and the strained broth, stirring until very smooth after each addition. It will seem very thick and pasty at first, continue slowly adding the broth and stirring until smooth.

Once all of the broth is added, let the gravy simmer over medium-low heat until thickened to desired consistency.

Taste and season with salt and pepper.

For the best flavor, reserve the drippings from a roast turkey. Separate the fat and the juices. Use the fat to replace as much butter as possible (add butter to make ½ cup of fat total). Use the juices to replace some of the broth and be sure to scrape up any brown bits.
Browning the flour adds extra flavor.
Fresh herbs are great if you have them on hand but they are not required to make this gravy. Most grocery stores sell a “poultry pack” of herbs around the holidays which contain parsley, rosemary, thyme, and sage. This can be used in the broth. Additional parsley can be added to the gravy just before serving if desired.
Turkey neck gravy can be stored in an airtight container in the fridge for up to 4 days. Reheat on the stovetop.

Calories: 330 | Carbohydrates: 22g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 882mg | Potassium: 436mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5917IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 2mg

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

Course Dip, Sauce, Turkey

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.
Holly Nilsson

Source link
November 1, 2023
Baked Cheesy Onion Dip – Oh Sweet Basil
This delicious, easy baked onion cheese dip is great for a last minute appetizer. You guuuuyyyyssss, it’s SO good, I almost ate the whole pan myself! Serve it with tortilla chips, fresh bread, or pita chips.

Five different cheeses go into this fabulous hot onion dip, and there is no such thing as too much cheese!

Help!!

Ok, awhile back a darling reader reached out to me and shared her baked onion cheese dip which I’ve been holding onto to try. The problem is, I can’t remember her name!! So, if this recipe was from you and you DM’d it to me on Instagram:
1. Tell me who you are!
2. THIS IS THE BEST DIP!!
I adjusted things a bit to my family’s likes but my goodness, you weren’t kidding, this dip is everything.

Recommended Equipment

Before You Begin…

Slice up the onion and get them caramelizing and then pull out all your cheeses to prep. The cream cheese needs to be softened, so get that out on the counter so it can come to room temperature. You’ll also want to grate the parmesan, Swiss and sharp cheddar cheeses yourself if you can. Pre-shredded cheese doesn’t melt as well as cheese you grate yourself. The Mexican blend will always be a pre-shredded bag.

The Secret to Onion Dip

Caramelized onions.

Do not just throw those onions in there, caramelize them first! And in fact, if you want to really make your caramelized onions top notch throw in a little Worcestershire sauce. It adds a depth of flavor to those onions that you will love!

What Do I Need for Baked Onion Cheese Dip?

You will need cheese, cheese and more cheese!! Grab a sweet onion, a few simple ingredients and you’re on your way! Here is what you will need:
- Onions: Sweet Onion, Butter, Worcestershire Sauce
- Cheeses: Cream Cheese, Swiss Cheese, Sharp Cheddar Cheese, Parmesan Cheese, Mexican Blend Cheese
- Dip: Mayonnaise, Sour Cream
- Seasonings: Salt, Pepper, Herbs (thyme and chopped chives)
Keep scrolling to see the complete recipe card with all the measurements for each ingredient.

How to Make Cheesy Onion Baked Dip
1. Caramelize Onions: Preheat a cast iron skillet on the stove and add the butter to melt, then add the onions that let them get tender. Season them with a little salt and let them cook. Add Worcestershire sauce and allow the onions to caramelize stirring every few minutes.
2. Combine: Add all the dip ingredients to a mixing bowl including the caramelized onions and blend together until smooth.
3. Bake: Spread the dip into the same cast iron skillet and smooth it out. Bake until heated through and golden brown on top.
4. Serve: Sprinkle the top with fresh herbs and serve with toasted sourdough bread slices, tortilla chips, crackers, or pita chips.
The complete instructions for making this dip can be found in the recipe card at the end of the post. You can also print and/or save the recipe there.

Variations and Substitutions

If you want to change things up a little with this cream cheese dip, you could add jalapenos for some heat. You could use fresh minced jalapenos or canned jalapenos depending on what flavor you’re after.

Other optional add-ins are spinach (frozen that has been thawed and all moisture squeezed out), artichoke hearts, a dash of cayenne or a splash of hot sauce.

You can also swap out the cheese for cheeses you love or use a white or yellow onion for the sweet onion.

Tips
- Don’t use low fat or fat free products in this recipe.
- If you can find a block of cheese, shred the cheese yourself. It will melt way better.
Storage and Reheating

Store in an airtight container in the refrigerator for up to 5 days. You can reheat the dip in the microwave or in the oven if you want to keep that golden delicious top on the dip.

Whether it’s game day, New Years Eve or you just having some friends over for appetizers and games, this baked cheesy onion dip will be the talk of the party! It’s low carb and high protein too!

More Creamy Cheese Dip Recipes to Try:
Servings: 12

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Description

This delicious, easy baked onion cheese dip is great for a last minute appetizer. You guuuuyyyyssss, it’s SO good, I almost ate the whole pan myself! Serve it with tortilla chips, fresh bread, or pita chips.

1 Sweet Onion, extra large, sliced

1 Tablespoon Butter

1 Teaspoon Worcestershire Sauce

1 Brick Cream Cheese, 8oz, softened

1 Cup Mayonnaise

1/2 Cup Sour Cream

2 Cups Swiss Cheese, shredded (8 oz package)

2 Cups Sharp Cheddar Cheese, shredded (8 oz package)

1 1/2 Cups Parmesan Cheese, shredded (6 oz package)

1 Package Mexican Blend Cheese, 8oz, shredded

Salt and Pepper

Herbs for garnish, we prefer thyme and chopped chives, they make all the difference!

Cook ModePrevent your screen from going dark

Heat a large cast iron or stainless steel pan over medium heat.

Add the butter, and once melted add the sliced onions, stirring to coat. Add a pinch of salt and allow to cook for 5 minutes, stir and repeat after another 3-5 minutes to keep the onions from sticking.

1 Tablespoon Butter, 1 Sweet Onion

Add the worcestershire sauce and stir again every few minutes until golden in color, about 15-20 minutes total. Set aside.

1 Teaspoon Worcestershire Sauce

In a large bowl, beat the cream cheese, using a handmixer until smooth and creamy. Add the mayonnaise and sour cream, cheeses, onions and a pinch of salt and pepper. Beat again until smooth and pour back into the onion pan. If your pan isn’t oven proof, use a casserole dish.

1 Brick Cream Cheese, 1 Cup Mayonnaise, 1/2 Cup Sour Cream, 2 Cups Swiss Cheese, 2 Cups Sharp Cheddar Cheese, 1 1/2 Cups Parmesan Cheese, 1 Package Mexican Blend Cheese, Salt and Pepper

Bake at 350 for approximately 35 minutes or until golden brown. Set aside once baked and sprinkle with fresh herbs.

Herbs for garnish, we prefer thyme and chopped chives, they make all the difference!

Slice sourdough bread and drizzle with olive oil, then lay evenly on a sheet pan. Turn the oven to broil and toast one or both sides of the bread. Serve with the dip along with crackers and chips if desired.

Serving: 1cupCalories: 278kcalCarbohydrates: 5gProtein: 14gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.05gCholesterol: 55mgSodium: 531mgPotassium: 94mgFiber: 0.2gSugar: 3gVitamin A: 540IUVitamin C: 1mgCalcium: 459mgIron: 0.3mg

Author: Sweet Basil

Course: 30+ Easy Dip Recipes You Can’t Stop Eating
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Sweet Basil

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October 29, 2023
Chicken and Broccoli Stir Fry
Chicken and Broccoli Stir Fry is an excellent go-to lunch or dinner option. You know those busy busy days when you need a meal on the table quickly (and you’ve literally got nothing to go to at 5pm)… this is going to be your saving grace!

Juicy chicken pieces and tender crisp broccoli are mixed with a homemade stir fry sauce to create a quick meal that the whole family will love!

I love serving this chicken broccoli stir fry recipe over rice, but you can serve it over noodles if you’d like, or even enjoy it on its own!

Chicken Stir Fry is a go-to around here! All of us absolutely love it, it takes just minutes to make and it’s fresh and healthy!

I’m always looking for homemade lunches (and dinners) that taste great and reheat well and this Chicken and Broccoli Stir Fry fits the bill perfectly.

The great thing about chicken stir fry is that it’s loaded with fresh veggies and lean protein so it’s the perfect meal! While this recipe is simple with just broccoli, feel free to add in whatever is in your fridge to make it your own! Peppers, mushrooms and zucchini are great choices too!

It’s just one of many recipes I’ve tried from the newest addition to my beloved cookbook collection, The Weekday Lunches & Breakfasts Cookbook! This yummy book was written by my good friend Mary (who blogs over at Barefeet in the Kitchen)!

It’s packed with easy meal ideas for breakfasts and lunches (and if you’re anything like us, they make perfect dinners too). I can assure you first hand that Mary’s recipes are always easy to make and nothing short of delicious. You can grab your copy here on Amazon!

How to Make Chicken Stir Fry

Chicken Stir Fry always turns out the best when you cook it at a high temperature. This ensures that you don’t overcook the chicken or broccoli and adds a nice brown crust to the chicken. I like to make sure that all of my ingredients are prepped before I begin cooking so I am not scrambling to get everything into the skillet on time!

Browning your onion and chicken in your skillet adds tons of flavor to this dish, so resist the urge to stir your skillet too soon! Using chicken thighs ensures delicious juicy bites of chicken every time however you can certainly replace it with chicken breasts if you prefer. Be sure to watch the chicken breasts don’t overcook.

Adding oil your skillet ensures the chicken doesn’t stick while it’s cooking. If it does stick a bit that’s ok because the sauce will deglaze, and all of that deliciousness will add a ton of flavor to this chicken and broccoli stir fry.

While you cook your chicken and steam your broccoli, you can quickly stir together your sauce ingredients. Once you add your sauce, make sure you scrape the bottom of your skillet well to add in those yummy browned bits and stir it all to combine.

Once it is thickened, you are set with a delicious at-home meal option that tastes better than take-out! Serve this easy meal over rice or noodles for the perfect meal!

This chicken and broccoli stir fry can be made ahead, which makes dinner time even faster. I love packing it for school lunches too! It will last about 3 days in the fridge in an airtight container, and can be reheated in a microwave or on the stove top! (And remember you can grab your copy of this awesome book here).

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Chicken and Broccoli Stir Fry

Tender chicken and broccoli tossed in a deliciously simple stir fry sauce.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Cook ModePrevent your screen from going dark

Heat a large stainless steel skillet over medium-high heat. Add ½ tablespoon of oil, and let it warm for a few seconds. Add the onion strips and let them cook for 2 minutes. Add the garlic and stir. Push the garlic and onion to the outside of the pan.

Pour the remaining oil in the center of the skillet. Add the chicken. Spread across the skillet and sprinkle with cornstarch. Cook without stirring for 2 minutes, until browned, and then use a sturdy metal spatula to lift and flip each piece of chicken. Cook for 1 minute.

While the chicken is cooking, stir together the soy sauce, honey, and chili paste. Add the sauce to the skillet and stir to combine.

Add the broccoli on top of the other ingredients and cover with lid. Cook for 2 minutes. The broccoli should be bright green and barely softened. Remove the lid and stir, scraping up any bits of sauce or meat from the bottom of the skillet. Simmer 1 minute to thicken the sauce, stirring frequently. Serve on its own or over rice, if desired.

Boneless skinless chicken breasts may be substituted for the thighs in this recipe. However, breasts will cook faster, so take care not to overcook.
Recipe published with permission from The Weekday Lunches & Breakfasts Cookbook.
*Nutrition calculated without rice.

Calories: 336 | Carbohydrates: 20g | Protein: 36g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 161mg | Sodium: 885mg | Potassium: 737mg | Fiber: 2g | Sugar: 11g | Vitamin A: 465IU | Vitamin C: 64.5mg | Calcium: 63mg | Iron: 2.4mg

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

Course Main Course

Cuisine Asian

© 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.
Repin this Scrumptious Stir Fry
Holly Nilsson

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May 8, 2018