Best Summer Recipes | Easy & Healthy Summer Recipe Ideas https://therecipecritic.com/summer-recipes/ Tried and True Recipes for Families | Food Blog Tue, 03 Sep 2024 21:28:35 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.2 https://therecipecritic.com/wp-content/uploads/2019/02/cropped-favicon-32x32.png Best Summer Recipes | Easy & Healthy Summer Recipe Ideas https://therecipecritic.com/summer-recipes/ 32 32 53477294 No-Bake Fresh Peach Pie https://therecipecritic.com/no-bake-fresh-peach-pie/ https://therecipecritic.com/no-bake-fresh-peach-pie/#respond Sat, 07 Sep 2024 00:00:00 +0000 https://therecipecritic.com/?p=265125 Enjoy juicy, ripe peaches in this No-Bake Fresh Peach Pie. It has a creamy cheesecake filling topped with sweet peaches,…]]>

Enjoy juicy, ripe peaches in this No-Bake Fresh Peach Pie. It has a creamy cheesecake filling topped with sweet peaches, all nestled in a buttery graham cracker crust. It’s so delicious and the best part is that no baking is required!

Side shot of a slice of fresh peach pie being lifted out of the pie pan.

Reasons You’ll Love This Recipe

  • Simple: This fresh peach pie recipe requires just a handful of simple ingredients and only takes 20 minutes to whip up!
  • Delicious Flavors and Textures: The combination of peaches and cream with a buttery graham cracker crust is out of this world!
  • Quick and Easy to Prep: No baking required for this recipe! It’s perfect for a make-ahead summer dessert!

No Bake Peach Pie Ingredients

The ingredients needed to make this no-bake peach pie recipe are simple and minimal. If you’re in a pinch and need to save some time, you can use a store-bought graham cracker crust. However, it won’t have the same rich, buttery crunch. For exact measurements, scroll to the recipe card below.

Graham Cracker Crust

  • Graham Cracker Crumbs: You’ll need 1 ½ cups graham cracker crumbs, which is about 12 whole graham crackers.
  • Granulated Sugar: To sweeten the crust.
  • Salt: Balances the sweet flavor.
  • Salted Butter: Binds the crust together while adding buttery flavor.
Overhead shot of labeled graham cracker crust ingredients.

Cream Filling

  • Cream Cheese: Provides the creamy, tangy base of the filling.
  • Granulated Sugar: To sweeten the filling.
  • Vanilla Extract: Adds a hint of sweet, warm vanilla flavor.
  • Frozen Whipped Topping: Makes the creamy filling light and fluffy.
Overhead shot of labeled cream filling ingredients.

Peach Topping

  • Fresh Peaches: The star of this pie! If you love the flavor of sweet, juicy peaches, you will love this pie!
  • Brown Sugar: Adds sweetness and balances any tart taste from the peaches.
  • Lemon Juice: Brightens the flavor of the peaches.
  • Ground Cinnamon: Enhances the warm, delicious peach flavor.
  • Ground Nutmeg: Adds a warm, cozy flavor to the fresh peaches.
Overhead shot of labeled peach filling ingredients.

How to Make Fresh Peach Pie

Prepping this peach cream cheese pie will take about 20 minutes, and then it needs to set in the fridge for at least 4 hours before serving. It’s a great make-ahead dessert before a summer party!

  1. Mix the Crust Ingredients: Add the graham cracker crumbs, sugar, and salt to a medium bowl and mix. Add the melted butter and mix evenly until the crumbs resemble wet sand.
  2. Press the Crust into the Pie Plate: First, pour the crumb mixture into a 9-inch pie dish. Then, use your hands or a flat-bottomed measuring cup or glass to press the crumbs evenly into the bottom and up the sides of the dish. Set the dish in the refrigerator to chill while you prepare the cream filling.
  3. Mix the Filling: Add the cream cheese, sugar, and vanilla to a large bowl and beat with a hand mixer or a stand mixer fitted with the paddle attachment until combined and smooth. Scrape down the sides and bottom of the bowl.
  4. Add the Whipped Topping: Fold in about ⅓ of the whipped topping to help loosen the cream cheese mixture.
  5. Finish Stirring the Filling: Fold in the remaining whipped topping until completely combined.
  6. Add the Filling to the Crust: Add the cream filling to the chilled pie crust and smooth over the top. Cover the pie and chill in the refrigerator for at least 4 hours.
  7. Make the Peach Mixture: Add the fresh peach slices, brown sugar, lemon juice, and spices to a large bowl.
  8. Top with Peaches and Serve: Toss the peaches until evenly coated and allow them to macerate for at least 20 minutes before topping the chilled pie and serving.
Overhead shot of graham cracker crust mixture in a glass bowl.
Overhead shot of graham cracker crust mixture pressed flat into a pie pan.
Overhead shot of sugar, cream cheese and vanilla in a glass bowl.
Overhead shot of whipped topping being folded in to the fresh peach pie cream cheese filling.
Overhead shot of the cream cheese filling mixed with all of the whipped topping.
Angle shot of someone smoothing out the cream filling into the fresh peach pie crust.
Overhead shot of a bowl of sliced peaches with brown sugar, cinnamon and nutmeg on top.
Overhead shot of the brown sugar, cinnamon, and nutmeg mixed in with the peaches in a glass bowl.

Peach Pie Tips and Variations

This fresh peaches and cream pie is fabulous because it tastes amazing, is easy, and is versatile, too! Here are some simple tips and ways to change it up!

  • Use Homemade Whipped Topping: Instead of the whipped topping, substitute it with homemade whipped cream. To make it, whip 1 1/2 cups of cold heavy whipping cream and 3 tablespoons of powdered sugar to medium-stiff peaks. Then, use this homemade whipped cream in place of the whipped topping as directed in the recipe card.
  • Use Fresh Ripe Peaches: Pick the ripest peaches for this recipe! Ripe peaches are easier to pit, and if you prefer to peel them, the skin tends to pull off much easier at peak ripeness.
  • Tip for Tart Peaches: If your peaches are a little tart, you can remove the lemon juice and up the brown sugar by a tablespoon or two.
  • How to Choose Peaches: When picking peaches for this pie, look for freestone or semi-freestone peaches instead of clingstone. These varieties will be the easiest to pit!
  • Cutting the Peaches: Slice or dice your peaches however you’d like. I love the look of peaches in big slices, but diced peaches are easy to eat.
  • Use a Pre-Made Crust: To make this pie even easier to make, you can substitute a pre-made graham cracker crust!
  • Making Graham Cracker Crumbs: If you want to make your own graham cracker crumbs, you can place 12 whole graham crackers in a large ziplock bag and crush them with a rolling pin until you have a fine crumb, or you can pulverize them into fine crumbs by pulsing the crackers in a food processor or blender.
Overhead shot of the no-bake fresh peach pie.

Making Ahead of Time and Storing Leftovers

This dessert is super convenient because you can make everything ahead of time. Plus, leftovers store well for days!

  • Make Ahead: The peach topping can be made up to 24 hours before. Store in an airtight container in the refrigerator. You can also prepare the crust and cream cheese layer a day in advance, but keep the peaches separate until just before serving.
  • To Freeze: You can make the base of the pie, cover it with 2-3 layers of plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, and top with the fresh peaches just before serving. I don’t recommend freezing the pie with the peaches on top.
  • Storing Leftovers: Leftover fresh peach pie can be stored covered in the refrigerator in an airtight container for up to 2 days. If it has not been topped with peaches, the pie can be stored in the refrigerator for up to 5 days.
Angle shot of a plated slice of the no-bake fresh peach pie.

More Fresh Peach-Inspired Recipes

Peaches are my favorite fruit, and I absolutely love peach season! Give me all of the peach recipes! Here are a few of my favorites that I know you and your family will love!

Print

No-Bake Fresh Peach Pie

Enjoy juicy, ripe peaches in this Fresh Peach Pie. It has a creamy cheesecake filling topped with sweet peaches, all nestled in a buttery graham cracker crust. It’s simply delightful, and no baking is required!
Course Dessert
Cuisine American
Keyword Fresh Peach Pie, No Bake Peach Pie, Peach Dessert, peaches and cream pie bars
Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings 8 Slices
Calories 465kcal
Author Alyssa Rivers

Ingredients

Graham Cracker Crust

Cream Filling

Peach Topping

Instructions

Graham Cracker Crust

  • Add the graham cracker crumbs, sugar, and salt to a medium bowl and mix. Add the melted butter and mix evenly until the crumbs resemble wet sand
  • Pour the crumb mixture into a 9-inch pie dish and use your hands or a flat-bottomed measuring cup or glass to press the crumbs evenly into the bottom and up the sides of the dish. Set it in the refrigerator to chill while you prepare the cream filling.

Cream Filling

  • Add the cream cheese, sugar, and vanilla to a large bowl and beat with a hand mixer or a stand mixer fitted with the paddle attachment until combined and smooth. Scrape down the sides and bottom of the bowl.
  • Fold in about ⅓ of the whipped topping to help loosen the cream cheese before folding in the remaining whipped topping. Fold until completely combined.
  • Add the cream filling to the chilled pie crust and smooth over the top. Depending on the depth of your pie dish, you may have a little extra filling. You may discard it or save it to eat on the side plain, with peaches, or with other fruit.
  • Cover the pie with aluminum foil or plastic wrap and chill in the refrigerator for at least 4 hours before serving.

Peach Topping

  • In a large bowl, combine the sliced peaches with the brown sugar, lemon juice, and spices. Allow the peaches to sit for at least 20 minutes or up to 24 hours before topping the pie and serving.

Nutrition

Calories: 465kcal | Carbohydrates: 54g | Protein: 5g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 389mg | Potassium: 201mg | Fiber: 2g | Sugar: 43g | Vitamin A: 1008IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 1mg
]]> https://therecipecritic.com/no-bake-fresh-peach-pie/feed/ 0 265125 Zucchini Roll-Ups https://therecipecritic.com/zucchini-roll-ups/ https://therecipecritic.com/zucchini-roll-ups/#comments Wed, 14 Aug 2024 12:00:00 +0000 https://therecipecritic.com/?p=261693 Zucchini Roll-Ups are a delicious, unique meal that the whole family will enjoy. Thin slices of zucchini are rolled around…]]>

Zucchini Roll-Ups are a delicious, unique meal that the whole family will enjoy. Thin slices of zucchini are rolled around a tasty sausage ricotta mixture and layered over marinara before being topped with cheese and baked to bubbly perfection!

Do you have a bounty of zucchini to use from your garden? If so, you must try these other wonderful zucchini recipes! Start with easy Grilled Zucchini, then try Zucchini Pizza, and definitely don’t miss out on this light and fluffy Chocolate Zucchini Cake!

Overhead shot of zucchini roll ups completely cooked with larger silver spoon.

Reasons You Will Love This Recipe

  • Light and Low Carb: Zucchini rolls are a lighter twist on lasagna roll-ups, yet they’re still really satisfying!
  • So Delicious: This dish is fun and incredibly flavorful. It also has so many great textures, with the joining of savory Italian sausage with creamy ricotta, zesty marinara, and mildly flavored thin ribbons of zucchini.
  • A Great Use of Zucchini: This recipe uses four whole zucchini, so if your garden is blowing up, this is the recipe for you! Plus, it’s a great way to sneak in extra veggies!

What are Zucchini Roll-Ups?

Zucchini roll-ups have all of the flavors of a classic lasagna, but use zucchini to wrap up all of the deliciousness for an amazing dinner! I love how using zucchini keeps this lasagna inspired recipe light and lower in carbs and calories. Plus, it’s much more rich in nutrients, and the rolls are in perfect servings!

Ingredients You’ll Need

Zucchini roll-ups might look fancy, but they’re actually so easy to make! They also don’t require very many ingredients. Follow the recipe card below for exact amounts.

  • Zucchini: Sliced length-wise to create the rolls.
  • Olive Oil: For sautéing the meat, onion and garlic.
  • Yellow Onion: Sautéed to add depth of flavor to the dish.
  • Italian Sausage: I like using Italian sausage instead of ground beef because it adds so much zest and flavor to the meal.
  • Garlic: Infuses the sausage with garlic flavor.
  • Ricotta Cheese: Makes this taste just like classic lasagna with the creamy filling.
  • Egg: The egg helps to bind the ricotta mixture.
  • Parmesan Cheese: Elevates the rolls with a nutty, salty taste.
  • Seasoning: This recipe uses Italian Seasoning and salt and pepper for major flavor.
  • Marinara Sauce: You can use store bought or try my super tasty homemade marinara sauce.
  • Mozzarella Cheese: If you have the time, I recommend freshly grated cheese for better melting and flavor.
Overhead shot of labeled ingredients.

How to Make Zucchini Lasagna Roll-Ups

There are quite a few important steps to follow when making zucchini roll-ups. Don’t worry, it’s actually so easy! I will walk you through all of the steps. The pictures really help, too!

  1. Preheat the oven to 400 degrees Fahrenheit and spray a 9×13 baking dish with cooking spray.
  2. Clean the zucchini, cut the ends off, and slice it lengthwise into ⅛ 18-inch-thick ribbons. If you have a mandoline, using it is easiest. Place the ribbons in a bowl of water while you prepare the rest of the ingredients.
  3. Heat the olive oil in a skillet over medium-high heat. Saute the onion until it’s clear. Add the sausage to the skillet and cook until browned. Add the garlic and saute for another minute. Remove from heat.
  4. Whisk the ricotta cheese, egg, ½ cup of parmesan cheese, and Italian seasoning in a large bowl. Add salt and pepper to taste.
  5. Once the sausage mix has cooled, add it to the ricotta mixture and mix well to combine. In a separate bowl, mix together the remaining parmesan cheese and mozzarella cheese.
  6. Pour the marinara sauce into the 9×13 baking dish. Dry the zucchini and lay one out in front of you. Spread about a tablespoon of the sausage ricotta filling halfway up the zucchini ribbon.
  7. Roll the ribbon from the filled side to the empty side and place it in the sauce. Continue with the remaining zucchini and filling.
  8. Once the pan is filled, top all the zucchini rolls with the mozzarella cheese mixture. Cover with foil and bake for 20 minutes. Uncover and bake for another 5 minutes or until the cheese browns on top.
  9. Remove the zucchini rolls ups from the oven, let cool at room temperature for at least 5 minutes, and serve!
Angle shot of zucchini ribbons on cutting board.
Angle shot of Italian sausage being cooked on the stove top.
Angle shot of cheese filling mixture in glass bowl.
Angle shot of cheese mixture combined with Italian sausage.
Angle shot of cheeses in a glass bowl.
Overhead shot of zucchini ribbon with sausage and cheese mixture on one half.
Angel shot of pan with sauce in the bottom and one zucchini roll inside.
Angle shot of pan with all of the zucchini roll up ingredients inside topped with cheese.

Tips and Variations for Zucchini Roll-Ups

Here are a few tips and some variation ideas to make the perfect dinner!

  • Zucchini Slices: Be sure the zucchini is sliced into very thin ribbons that are about ⅛-inch thick. Using a mandoline slicer makes this really easy.
  • Marinara Sauce: I like to use my homemade Marinara Sauce when I’m feeling ambitious, but you can use store bought. 
  • For the Sauce, if you prefer, you could try using a pesto sauce or alfredo in place of the marinara.
  • Add Spice: If you like spicy try using hot Italian sausage.
  • Cover with Foil: For the first 20 minutes of baking, cover the dish with aluminum foil. This way, the top doesn’t brown too quickly.
  • Sprinkle on Fresh Herbs: A sprinkle of freshly chopped parsley or fresh basil adds the perfect finishing pop of color to your zucchini rolls!
Overhead shot of zucchini rolls in marinara sauce in pan.

How to Store Leftover Zucchini Lasagna Rolls

This dish is best served fresh. If you do have leftovers, here is how you store them so you can enjoy them the next day.

  • Refrigerator: Store leftovers in the fridge in an airtight container for up to 3 days. 
  • Do Not Freeze: I don’t recommend freezing this dish, the zucchini will become mushy after freezing and reheating.
Side shot of two zucchini rolls on a large spoon being served out of the pan.

More Delicious Zucchini Recipes

I love how versatile zucchini is! Not only is it a great side dish, like this cheesy zucchini gratin, but it’s also great for baking into desserts and bread. You can also use it as a main course, like these zucchini rolls! Try these other favorite recipes next, and be sure to check out all of our zucchini recipes!

Print

Zucchini Roll-Ups

Zucchini Roll-Ups are a delicious, unique meal that the whole family will enjoy. Thin slices of zucchini are rolled around a tasty sausage ricotta mixture and layered over marinara before being topped with cheese and baked to bubbly perfection!
Course Dinner
Keyword low carb, zucchini roll ups
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6 people
Calories 534kcal
Author Alyssa Rivers

Ingredients

Instructions

  • Preheat the oven to 400 degrees Fahrenheit and spray a 9×13-inch baking dish with cooking spray.
  • Clean the zucchini, cut the ends off, and slice them lengthwise into ⅛ inch thick ribbons. Using a mandoline is easiest if you have one. Place the ribbons in a bowl of water while you prepare the rest of the ingredients.
  • Heat the olive oil in a skillet over medium-high heat. Saute the onion until it’s translucent. Add the sausage to the skillet and cook until browned. Add the garlic and saute for another minute. Remove from heat.
  • Whisk the ricotta cheese, egg, ½ cup of parmesan cheese, and Italian seasoning in a large bowl. Add salt and pepper to taste.
  • Once the sausage mix has cooled, add it to the ricotta mixture and mix well to combine. In a separate bowl, mix together the remaining parmesan cheese and mozzarella cheese.
  • Pour the marinara sauce into the 9×13-inch baking dish. Dry the zucchini and lay one out in front of you. Spread about a tablespoon of the sausage ricotta filling halfway up the zucchini ribbon.
  • Roll the ribbon from the filled side to the empty side and place it in the sauce. Continue with the remaining zucchini and filling.
  • Once the pan is filled, top all the zucchini rolls with the mozzarella cheese mixture. Cover with foil and bake for 20 minutes. Uncover and bake for another 5 minutes or until the cheese browns on top.
  • Remove from the oven, let it cool at room temperature for at least 5 minutes, and serve!

Nutrition

Calories: 534kcal | Carbohydrates: 13g | Protein: 29g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.003g | Cholesterol: 132mg | Sodium: 1.38mg | Potassium: 884mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1.109IU | Vitamin C: 31mg | Calcium: 444mg | Iron: 3mg

]]> https://therecipecritic.com/zucchini-roll-ups/feed/ 1 261693 How to Boil Corn on the Cob https://therecipecritic.com/how-to-boil-corn-on-the-cob/ https://therecipecritic.com/how-to-boil-corn-on-the-cob/#comments Tue, 06 Aug 2024 12:00:00 +0000 https://therecipecritic.com/?p=264781 This is the BEST recipe for how to boil corn on the cob! Fresh summer corn gets boiled in a…]]>

This is the BEST recipe for how to boil corn on the cob! Fresh summer corn gets boiled in a sweet creamy mixture of milk, butter, sugar, and salt. Cook and flavor your corn all in one pot!

Corn makes the perfect side dish and is so versatile! Try my easy Air Fryer Corn, this amazing Corn Salad, or our family’s favorite 5 Ingredient Corn Casserole!

Close top view of tongs lifting up corn from a pot.

Reasons to Boil Corn

  • Tender and Tasty: Perfectly boil and flavor fresh corn on the cob. It comes out tender and it’s SO tasty!
  • Easy One Pot Side Dish: Boiling corn on the cob is done in one pot! It’s easy and clean-up is a breeze.
  • Ready in Minutes: It only takes 5 minutes to boil corn on the cob! It’s fast and makes the perfect side to any meal.

The Best Boiled Corn on the Cob!

How good does this corn on the cob look?! Let me show you how to boil corn on the cob with this fast and easy method. The trick is adding butter, milk, sugar, and salt to the water. I promise, your corn will never taste better! And the best part is that it’s seasoned and ready to devour right out of the pot. It makes the perfect side dish to any summer meal and I can’t wait for you to try it!

There’s something about fresh summer corn on the cob! It’s a staple barbeque recipe because it pairs well with almost anything. Serve it with Homemade Smash Burgers, delicious Grilled Asian Garlic Steak Skewers, and this easy Grilled Shrimp.

Ingredients Needed

It only takes 6 simple ingredients to make the best-boiled corn on the cob! If you’re lucky enough to grow your own corn then you most likely have all of the ingredients! But that’s ok if you don’t, just grab fresh ears of corn at the market or farm stand and you’re all set!

  • Ears of Corn: Shuck the corn by removing the husks and silks before cutting or snapping in half.
  • Water: I use 6 cups! Use a big enough pot to add the additional ingredients and corn.
  • Milk: Adds creamy flavor to the water mixture!
  • Butter: Corn and butter are a must together because the butter melts to coat and flavor the corn.
  • Sugar: Adds a bit of sweetness because sweet corn is the best!
  • Salt: Balances all the flavors and enhances the sweetness of the corn.

Boiling Corn on the Cob

Knowing how to boil corn on the cob is a must because it’s fast and easy! And you’re going to love how easy this recipe is. Make this corn at your next outdoor get-together, and you will be cooking it up all summer long!

  1. Boil the Water: First, add 6 cups of water to a large pot then bring the water to a boil.
  2. Add the Milk, Butter, Sugar, and Salt: Next, add in the milk, butter, sugar, and salt then slowly lower the corn into the water.
  3. Boil the Corn: Boil the corn for 5 minutes or until tender. It will be bright yellow in color and tender when pierced with a knife.
  4. Remove and Enjoy: Last, remove the corn with tongs from the boiling water. Top with salt, pepper, and desired toppings!
First photo of the water boiling.
Boil the water.
Second photo of the milk pouring in the pot.
Stir in the milk, sugar, and salt.
Third photo of the butter adding to the pot.
Add the butter and melt.
Fourth photo of boiling corn on the cob.
Add in the corn and boil.

How Long to Boil Corn on the Cob?

Boiling fresh corn on the cob only takes 5 minutes once placed in the boiling water! Boiling the water before adding the remaining ingredients and corn is key. Add additional cooking time if you prefer your corn more tender and less crispy.

Top view of boiled corn on the cob in a pot.

Tips For Boiling Corn on the Cob

Here are some easy tips to follow for boiling fresh sweet corn on the cob. You’re going to love the garnish ideas!

  • Pot Size: Use a large pot, mine is a 6-quart pot! You don’t want the ingredients to come too close to the top becuase it will boil over and make a mess!
  • Corn: Fresh summer corn is ideal, but frozen corn on the cob can be found at the grocery store year round. Add 3-5 minutes of cooking time if the corn on the cob is frozen.
  • Cutting: Cut the corn in half using a sharp knife or simply break the cob in the middle! It easily snaps in half.
  • Garnish: Add more flavor with garnishes! Sprinkle on fresh herbs like cilantro, basil, or chives or add a dash of seasonings like paprika, chili powder, or Tajin. But our favorite is garnishing with cotija cheese and a squeeze of lime juice on top!
  • Time: Cooking time depends on how you prefer your corn. We think 5 minutes is the perfect amount of cooking time, but if you like your corn crispier, then boil it for 3 minutes. Cook to your desired doneness!
Top view of corn on the cob on a platter garnished with cilantro.

Storing Leftovers

Boiled corn on the cob is best served fresh and warm, but it makes great leftovers! Before storing your leftover boiled corn, allow it to cool completely.

  • In the Refrigerator: Store boiled corn on the cob in the fridge for 2-3 days. Keep in an airtight container!
  • To Reheat: Warm leftovers in the microwave until warmed through.

Try These Tasty Corn Recipes

Print

How to Boil Corn on the Cob

This is the BEST recipe for how to boil corn on the cob! Fresh summer corn gets boiled in a sweet creamy mixture of milk, butter, sugar, and salt. Cook and flavor your corn all in one pot!
Course Side Dish
Keyword easy, how to boil corn on the cob
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 people
Calories 170kcal

Ingredients

  • 4 ears of corn, husks removed and halved
  • 6 cups water, to fill the pot
  • 1 cup milk
  • 1/2 cup butter
  • 2 tablespoons sugar
  • 2 teaspoons salt

Instructions

  • In a large pot bring about 6 cups of water to boil. You want enough water to cover the corn. Bring the water to a boil.
  • Add in the milk, butter, sugar, salt and slowly lower the corn into the water.
  • Boil the corn for 5 minutes or until tender. It will be bright yellow in color and tender when pierced with a knife.
  • Remove the corn with tongs from the boiling water. Top with salt, pepper and desired toppings!

Nutrition

Calories: 170kcal | Carbohydrates: 13g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 691mg | Potassium: 171mg | Fiber: 1g | Sugar: 7g | Vitamin A: 488IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 0.2mg
]]> https://therecipecritic.com/how-to-boil-corn-on-the-cob/feed/ 2 264781 Baked Alaska https://therecipecritic.com/baked-alaska/ https://therecipecritic.com/baked-alaska/#respond Wed, 10 Jul 2024 12:00:00 +0000 https://therecipecritic.com/?p=261188 Impress everyone with this gorgeous Baked Alaska dessert! It’s surprisingly easy to make with just 5 ingredients. Layers of cake,…]]>

Impress everyone with this gorgeous Baked Alaska dessert! It’s surprisingly easy to make with just 5 ingredients. Layers of cake, ice cream and meringue will have your friends and family begging for a slice!

You can’t go wrong with an ice cream dessert, especially during the summer! If you’re looking for cold and creamy treats that will cool you off, try my cookies and cream ice cream cake or this homemade ice cream sandwich!

Side shot of slice of baked Alaska being served out of the whole cake.

Reasons to Make Baked Alaska

  • So Stunning: You will steal the show with this dessert! Don’t be intimidated by its beauty, it’s easier than it looks to make.
  • Delicious Flavors and Textures: The combination of your favorite ice cream layered with cake and fluffy toasted meringue is out of this world!
  • Crowd-Pleasing: This is so fun to serve because it’s super unique and so delicious! Everyone will be asking for the recipe!

What is a Baked Alaska?

Baked Alaska is a frozen dessert consisting of cake, ice cream, and meringue. In 1867, Charles Ranhofer, the chef at the legendary New York restaurant Delmonico’s, invented it. He created this fancy ice cream cake to celebrate the United States purchasing Alaska from the Russians.

This recipe starts by layering the ice cream and cake in a large bowl. Then, you whip up the fluffy meringue. This is what insulates the ice cream while toasting the outside with either a torch or by baking it for several minutes. The toasted swirls of meringue look so elegant, and the combination of layers tastes heavenly.

Ingredients Needed

Other than the incredible taste, the BEST part of this Baked Alaska recipe is that it only requires 5 simple ingredients! Check out the recipe card at the bottom of the post for exact measurements.

  • Cake: For convenience, I typically buy my cake round already prepared, but you can make homemade if you’d like.
  • Ice Cream: Choose any favorite flavors! You could use vanilla ice cream, chocolate ice cream, and strawberry ice cream.
Overhead shot of labeled ingredients.

Meringue

  • Egg Whites: Room-temperature egg whites are essential to whipping up the meringue.
  • Cream of Tartar: Stabilizes the egg whites and creates the peaks.
  • Granulated Sugar: Makes the meringue fluffy and taste sweet.
Overhead shot of labeled meringue ingredients.

How to Make Baked Alaska

There are a few steps to this dessert, but it is so worth the effort. Trust me, this is going to be one of the best desserts you will ever make.

Ice Cream Preparation

  1. Line Plastic Wrap in Bowl: Line the inside of a large metal bowl with a piece of plastic wrap roughly the same circumference as the cake you are using. You will need several long pieces of plastic wrap to make sure they overhang 3-4 inches on either side. Make sure the entire bowl is well-lined.
  2. Add Ice Cream: Scoop the ice cream into the bowl and pack it with the back of a spoon. This is easiest if the ice cream has thawed on the counter for at least 10 minutes. You can use just one flavor or layer as many as you would like. The amount of ice cream needed will depend on the size of your bowl. I used about 3 pints of ice cream.
  3. Cover and Freeze: Once the bowl is full of smoothed-out ice cream, pull the overhanging plastic wrap over it so it is completely covered. Place in the freezer for at least 4 hours to ensure it is fully frozen.
Overhead shot of ice cream being spread into the bottom of a plastic wrapped bowl.
Spoon ice cream into plastic wrap-lined bowl.
Overhead shot of smoothed out ice cream layers in plastic wrapped bowl.
Smooth the top.
Overhead shot of large bowl with ice cream layers and plastic wrap covering the top.
Cover tightly with plastic wrap and freeze.
Overhead shot of round cake on top of bowl of ice cream layers for baked Alaska.
Add the cake layer before finishing.

Meringue

  1. Wipe Bowl and Whisk: Just before assembling the baked Alaska, prepare the meringue. Start by wiping the inside of your mixing bowl and whisk with a paper towel dampened with either lemon juice or distilled white vinegar.
  2. Whip Egg Whites: Add the egg whites and a pinch of cream of tartar to the bowl and use a stand mixer to whip the whites on medium-high speed until very foamy.
  3. Add Sugar and Whip: Slowly add the sugar to the egg whites as they continue to whip. Incorporate all the sugar, then increase the speed to high and whip the meringue until it reaches stiff peaks.

Did You Know? Meringue Edition

  • Wipe Bowl and Whisk: When preparing your meringue, it’s important to make sure your bowl and whisk are free of any fat from previous items made with them. Moisten a paper towel with white vinegar or fresh lemon juice and wipe out the inside of the bowl and the whisk before starting to make the meringue.
  • Use a Metal or Glass Bowl: Make the meringue in a metal or glass bowl, as plastic can retain fat from previous use, making it so your meringue never stiffens.

Assembly

  1. Add Cake and Flip to Plate: Once the ice cream is frozen solid, open the plastic wrap and press the cake layer onto the ice cream. Carefully flip the ice cream and cake onto a cake stand or serving plate and lift the bowl off. Peel the plastic wrap off the cake.
  2. Add Meringue: Spread the meringue over the top of the ice cream with an offset spatula or pipe it on with a large piping bag and the tip of your choosing. Make sure the meringue is nice and thick, as this insulates the ice cream and prevents it from melting too quickly.
  3. Toast the Meringue: Use a kitchen torch to toast the meringue, or place the whole baked Alaska in the oven for 4-5 minutes at 500 degrees Fahrenheit. If you use the oven method, make sure the plate your Baked Alaska is on is oven-safe.
Overhead shot of stand mixer with foamy egg whites in bowl.
Whip egg white and cream of tartar until foaming.
Angle shot of sugar being poured into stand mixer bowl full of whipped egg whites.
Gradually add the sugar.
Overhead shot with bowl of whipped egg whites in the background with a stand mixer whisk attachment in the foreground with peaked egg whites.
Whip until stiff peaks form.
Overhead shot of meringue being spread over ice cream and cake of baked Alaska.
Spread meringue evenly over the ice cream before torching.

Tips for Baked Alaska

Don’t let the meringue part of this Baked Alaska intimidate you. With these tips, perfection is just a few minutes away.

  • Cake Variety: You can use whatever kind of cake you prefer, though I don’t recommend using something light like angel food cake. You want a cake with enough structure to support all the ice cream. Pound cake is a good option for ready-made cake from the store. Slice it to fit the bowl you use to mold the ice cream.
  • Any Flavor Ice Cream: I decided to layer my ice cream with Neapolitan flavors, but you can use whichever kind you like best! You can layer different flavors or use one flavor for the whole thing.
  • Soften Ice Cream: Make sure the ice cream sits at room temperature for a little while before you scoop it into your mold. It needs to be soft enough to be pressed in and smoothed; otherwise, your ice cream will have air pockets.
  • Let Sit Before Flipping: When you are ready to top the baked Alaska with meringue, let the ice cream sit at room temperature for about 5 minutes before inverting it onto your serving plate. This will help it release from the bowl easier and also make it easier to slice into servings.
  • Slicing: If you find your Baked Alaska is difficult to slice, run a large chef’s knife under very hot water and dry quickly with a clean kitchen towel before cutting into the ice cream.
Side shot of a plated slice of baked Alaska.

How to Store Leftovers

  • Make Ahead: The ice cream and cake portions can be prepared up to a month in advance. Wrap the ice cream tightly in plastic wrap. Store the cake in plastic wrap and a freezer ziplock bag. When ready to serve the Baked Alaska, make the meringue and assemble.
  • Store in the Freezer: To store leftovers, cut into slices, wrap in plastic wrap, and freeze for up to about one week. Keep in mind that the meringue will lose its soft marshmallow texture the longer it is frozen.
Side shot of baked Alaska covered in meringue being browned with a hand torch.

More Delicious Cake Recipes

If you need a cake recipe, look no further! From chocolate and vanilla cake to strawberry and beyond, we’ve got a cake for any occasion! Here are some of our tried and true cake recipes that I know you’ll love.

Print

Baked Alaska

Impress everyone with this gorgeous Baked Alaska dessert! It's surprisingly easy to make with just 5 ingredients. Layers of cake, ice cream and meringue will have your friends and family begging for a slice!
Course Dessert
Cuisine American
Keyword Baked Alaska, ice cream cake, meringue, Toasted Meringue
Prep Time 40 minutes
Freeze Time 4 hours
Total Time 4 hours 40 minutes
Servings 10 servings
Calories 618kcal
Author Alyssa Rivers

Ingredients

  • 1 prepared cake round
  • 3-4 pints ice cream

Meringue

Instructions

Ice Cream Preparation

  • Line the inside of a large metal bowl with roughly the same size circumference as the cake you are using with several long pieces of plastic wrap, making sure they overhang 3-4 inches on either side. Make sure the entire bowl is well-lined with the plastic wrap.
  • Scoop the ice cream into the bowl and pack it with the back of a spoon. This is easiest to do if the ice cream has thawed on the counter for at least 10 minutes. You can use just one flavor, or layer as many as you would like. The amount of ice cream needed will depend on the size of your bowl. I used about 3 pints of ice cream.
  • Once the bowl is as full of ice cream as you would like, smooth the ice cream and pull the overhanging plastic wrap over it so it is completely covered. Place in the freezer for at least 4 hours to ensure it is fully frozen.

Meringue

  • Just before assembling the baked Alaska, prepare the meringue. Start by wiping the inside of your mixing bowl and whisk with a paper towel dampened with either lemon juice or distilled white vinegar.
  • Add the egg whites and a pinch of cream of tartar to the bowl. Use a stand mixer to whip the whites on medium speed until very foamy.
  • Slowly add the sugar to the egg whites as they continue to whip. Incorporate all the sugar, then increase the speed to high and whip the meringue until it reaches stiff peaks.

Assembly

  • Once the ice cream is frozen solid, open the plastic wrap and press the cake layer onto the ice cream. Carefully flip the ice cream and cake onto a cake stand or serving plate and lift the bowl off. Peel the plastic wrap off the cake.
  • You may spread the meringue over the ice cream with a spatula or pipe it on with a large piping bag and the tip of your choosing. Make sure the meringue is nice and thick, as this insulates the ice cream and prevents it from melting too quickly.
  • You may either use a hand torch to toast the meringue, or you can place the whole baked Alaska in the oven for 4-5 minutes at 500 degrees Fahrenheit. If you use the oven method, make sure the plate your Baked Alaska is on is oven-safe.

Nutrition

Calories: 618kcal | Carbohydrates: 115g | Protein: 11g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 581mg | Potassium: 251mg | Fiber: 1g | Sugar: 69g | Vitamin A: 355IU | Calcium: 229mg | Iron: 1mg
]]> https://therecipecritic.com/baked-alaska/feed/ 0 261188 Sherbet Punch https://therecipecritic.com/sherbet-punch/ https://therecipecritic.com/sherbet-punch/#comments Sat, 29 Jun 2024 12:00:00 +0000 https://therecipecritic.com/?p=258625 This bright sherbet punch is perfect for serving on any occasion! It has just the right balance of sweetness, zest,…]]>

This bright sherbet punch is perfect for serving on any occasion! It has just the right balance of sweetness, zest, and refreshing coolness and you won’t be able to resist having a second glass.

I am a huge fan of delicious drink concoctions. They make me feel like I am in a tropical paradise, sipping on something the cabana boy just served me. This lava flow drink, peach smoothie, and Dole pineapple whip are perfect for quenching your thirst and bringing a touch of the tropics to your day!

Overhead shot of a large punch bowl filled with sherbet punch next to smaller cups with the drink in them and a pineapple wedge on the rim of the glass.

Reasons to Make Sherbet Punch

  • Simple Ingredients: With only four main ingredients (plus garnish), this recipe is easy to shop for and prepare.
  • Refreshing and Delicious: The blend of lemon-lime soda, pineapple juice, and Hawaiian punch with creamy rainbow sherbet creates a uniquely sweet and tangy flavor that’s perfect for hot days.
  • Party Favorite: This punch is perfect for parties, family gatherings, or any social event where you want to serve a crowd-pleasing drink.

What is Rainbow Sherbet Punch?

Sherbet punch is like that nostalgic drink you loved as a kid at family gatherings. I remember marveling at its incredible taste and creamy smoothness. Similar to a root beer float, it combines ice cream with a fizzy drink, creating a refreshing treat.

Ingredients in Sherbet Punch

This sherbet punch recipe comes together quickly and easily with only four already-made ingredients and zero prep time. You can have it ready in no time! Scroll down to see the recipe card at the bottom of this post for exact measurements.

  • Sprite: Soda adds fun fizziness and bright citrus flavor.
  • Pineapple Juice:  Pineapple juice adds an acidity that balances out the sweetness.
  • Hawaiian Punch: This fruit punch provides a rich sweetness with tropical flair.
  • Rainbow Sherbet: This is what makes the punch so delicious and creamy!
  • Pineapple Slices: I love using fresh fruit as a garnish. It not only adds flavor but a gorgeous pop of color to the punch as well!
Overhead shot of ingredient items and labels.

How Do You Make Sherbet Punch?

This punch only uses 4 ingredients and comes together so quickly. It is easy to make and feeds a crowd!

  1. Combine: Add the Sprite, pineapple juice, and Hawaiian punch to a large punch bowl, pitcher, or drink dispenser and stir to combine. 
  2. Add: Scoop the sherbet on top of the punch.
  3. Garnish: As an option, you can garnish with fresh pineapple slices.
  4. Serve: I recommend you make this right before serving so that it stays chilled.
Overhead shot of sprite being poured into a large bowl.
Add the Sprite to the punch bowl.
Overhead shot of pineapple juice being poured into a large bowl that already has Sprite in it.
Pour in the pineapple juice.
This is an overhead shot of a large bowl that has Sprite and pineapple juice in it. There is also a large measuring cup tipping its contents of Hawaiian Punch into the large bowl.
Pour in the Hawaiian punch and stir to combine.

Homemade Sherbet Substitutions

This drink is so delicious as is, but if you want to change up the flavors (or make it for adults only!) then here are some ideas for you:

  • Change up your drink flavor: You can substitute the Sprite for any other lemon-lime soda, ginger ale, Mountain Dew, or Fresca. For a special twist, look for holiday flavors, like cranberry soda. 
  • Change up the sherbet flavor: Although rainbow sherbet is my favorite, you can use other sherbet for this recipe. You could try strawberry, pineapple, lemon, lime sherbet or any other flavor that catches your eye.
  • Make it for Adults: You can make this a boozy adult punch by adding 1-2 cups of vodka or a bottle of champagne or Prosecco. 
This is a picture of someone holding an ice cream scoop filled with rainbow sherbet over a large bowl filled with the drink and other dollops of rainbow sherbet.

Tips for Making Sherbet Punch

The best part about this Sherbet Punch recipe is that you can personalize it to suit your preferences.

  • Chill Ahead of Time: Ensure the juices are chilled ahead of time! If you refrigerate your lemon-lime soda, pineapple juice, and Hawaiian punch overnight, they’ll be perfectly cold when you assemble the punch.
  • Garnish your punch with slices of fresh pineapple, citrus, or berries!
  • Make it Sweeter: The juice ratios in this recipe can be adjusted to your liking. As the sherbet melts the punch tends to become much more sweet. You can add more of any of the juices to balance things out as the sherbet melts. 
  • Soften Sherbet: Set your sherbet out on the counter for 10 minutes before scooping it into the punch. It will make it easier to scoop the sherbet and result in foam forming on the punch quicker. 
  • What do I serve sorbet punch in?: It’s great served in a punch bowl, but it can be served in a pitcher or a drink dispenser!
Side view of a large bowl filled with bright red punch that is topped with rainbow sherbet that has foam and big chunks of the sherbet.

Making Ahead and Storing Leftovers

Since this sherbet punch comes together so quickly, I recommend making it right before serving, but if you need to do some prep work, the information for that is below.

  • Can I Make Sherbet Punch Ahead? You can mix the pineapple juice and Hawaiian punch 2-3 days in advance and keep it chilled in the refrigerator, but adding the soda ahead of time will leave you with flat punch as the carbonation will dissipate. It’s best to add the soda and sherbet just before you serve this drink. 
  • In the Refrigerator: You can save leftover punch in a pitcher in the refrigerator for up to 2 days, but the sherbet will be melted and the soda will go flat.

Favorite Summer Recipes to Try

If you’re looking for more ways to cool down this summer, I’ve got you covered. Try some of the refreshing options below, or check out my post featuring my top frozen treats here.

Print

Sherbet Punch

This bright sherbet punch is perfect for serving on any occasion! It has just the right balance of sweetness, zest, and refreshing coolness and you won't be able to resist having a second glass.
Course Beverage
Cuisine American
Keyword Ice cream punch, Party Drink, Rainbow Sherbet Punch
Prep Time 5 minutes
Total Time 5 minutes
Servings 12 servings
Calories 232kcal
Author Alyssa Rivers

Ingredients

  • 1 liter Sprite, or other lemon-lime soda
  • 2 cups pineapple juice
  • 4 cups Hawaiian punch
  • 1 quart rainbow sherbet
  • pineapple slices, for garnish

Instructions

  • Add the Sprite, pineapple juice, and Hawaiian punch to a large punch bowl, pitcher, or drink dispenser and stir to combine.
  • Scoop the sherbet on top of the punch in the bowl.
  • Garnish with fresh pineapple slices and serve chilled!

Nutrition

Calories: 232kcal | Carbohydrates: 54g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 1mg | Sodium: 49mg | Potassium: 271mg | Fiber: 2g | Sugar: 44g | Vitamin A: 66IU | Vitamin C: 29mg | Calcium: 64mg | Iron: 1mg
]]> https://therecipecritic.com/sherbet-punch/feed/ 2 258625 S’mores Crack https://therecipecritic.com/smores-crack/ https://therecipecritic.com/smores-crack/#comments Sat, 22 Jun 2024 00:00:00 +0000 https://therecipecritic.com/?p=260051 S’mores crack is a quick way to enjoy the classic s’more experience without a campfire. Featuring a buttery graham cracker…]]>

S’mores crack is a quick way to enjoy the classic s’more experience without a campfire. Featuring a buttery graham cracker crust, rich melted chocolate, and toasted marshmallows, this treat will quickly become a family favorite.

This s’mores crack toffee will remind you of times spent around a campfire! But it’s not the only one to love! Try out this churro crack that will make you feel like you’re walking down Disney’s Main Street. Or, this Christmas crack recipe is perfect for any holiday party!

Side shot of a stack of s'mores crack pieces.

Reasons You Will Love This Recipe

  • Flavor: This s’mores crack candy recipe is so addictive. It has the best salty, sweet flavors and is to die for!
  • Quick & Easy: This recipe comes together so quickly and easily, and I bet you already have all of the ingredients at home!

What is S’mores Crack Toffee?

S’mores crack stands out from other crack candy recipes by using graham crackers instead of saltine crackers. It has the best taste that is made up of buttery caramel with nutty graham, topped with rich chocolate and toasted marshmallows. The term “crack” refers to its brittle texture like toffee.

If you’re a toffee fanatic like me, you’ve got to try these other toffee based desserts. Better Than Anything Cake, this toffee apple dip, and my favorite butter pecan cookies. They’re my go-to recipes for getting toffee goodness throughout the year!

Ingredients You’ll Need

I love that I can grab the ingredients for this graham cracker s’mores crack toffee from my pantry and make this in just 15 minutes! It’s perfect for feeding the neighborhood kids playing night games in your backyard. Scroll to the recipe card at the bottom of the post for exact measurements.

  • Graham crackers: Provide a crunchy, sweet texture for the toffee.
  • Salted Butter: Acts as a base for the caramel layer. Its subtle saltiness balances the sweetness of the toffee.
  • Light brown sugar: Enhances the overall caramel flavor of the dessert.
  • Chocolate: Provides a smooth, creamy flavor that reminds you of the classic s’mores flavors!
  • Mini marshmallows: When broiled, they provide the slightly toasted flavor of traditional roasted marshmallows. They also give the dessert a fluffy, gooey texture and classic flavor.
Overhead shot of ingredients with labels.

How to Make S’mores Crack Candy

These come together so quickly and easily, and the flavor will truly knock your socks off! Keep these simple ingredients stocked in your pantry, and you’ll always be ready to whip up a treat—not just for the kids, but for yourself too. Trust me, you’ll love them!

  1. Preheat: Preheat your oven to 350 degrees Fahrenheit.
  2. Line: Place the graham crackers in a single layer along the bottom of a 9×13 pan lined with parchment paper. Break the crackers to fully line the pan.
  3. Melt: Add the butter and brown sugar to a medium saucepan over medium-high heat. Stir constantly until the butter has melted. Let the mixture boil for 3-4 minutes until it starts to thicken.
  4. Pour: Pour the caramel mixture evenly over the graham crackers, then bake for 6-8 minutes.
  5. Top: Remove the pan from the oven and sprinkle with the broken chocolate bar pieces and then mini marshmallows.
  6. Broil: Turn the oven to broil, place the pan back in the oven, and broil until the marshmallows are golden. This should take about 1-2 minutes. Watch closely; all ovens are different.
  7. Cool: Allow the bars to cool and slightly harden, then cut into pieces and serve.
Overhead shot of a pan with a layer of parchment covered in a single layer of graham crackers.
Line the prepared pan with graham crackers.
Overhead shot of a bowl with two sticks of butter covered with a pile of brown sugar.
Melt then boil the brown sugar and butter.
A bowl of melted butter and sugar mixture being poured over the top of the pan with the layer of graham crackers.
Pour the mixture over the graham crackers.
Overhead shot of of the pan with graham cracker layer with butter and sugar mixture topped with pieces of chocolate and mini marshmallows.
Immediately top with marshmallows and chocolate candy pieces.

Tips and Tricks

Here are a few ideas that will make this S’mores Crack turn out perfectly every time!

  • Change up the Flavor: Try using cut-up Reese’s candy or chocolate chips; milk chocolate, dark chocolate, or semi-sweet, whatever your prefer.
  • Marshmallows: I love to use mini marshmallows, but feel free to use the regular ones or cut them into pieces. You can also make them from scratch with my homemade marshmallow recipe!
  • Broil Tips: Don’t take your eyes off the oven when you broil the mallows! Remove them when they are perfectly browned. It happens quickly, so stay close!
  • Cooling Tips: After cooling the pan of s’mores crack for about 10 minutes, put it in the fridge to speed up the process. Another 10 minutes, and it’s perfect: gooey marshmallows and perfectly melted chocolate, just like a classic s’more!
Overhead shot of cut up pieces of S'mores crack.

How to Store Leftover S’mores Crack

S’mores crack is at its best when served immediately to enjoy the gooey s’mores textures. If you have leftovers or want to prepare it ahead of time, here’s how:

  • At Room Temperature: Place in an airtight container or ziplock bag for 2-3 days on the counter at room temperature. However, if your house is too warm and you notice the chocolate melting, place it in the fridge.
  • In the Refrigerator: Stored in an airtight container in the fridge, this will stay fresh for about 1 week. I like to warm it slightly in the microwave or air fryer to melt the chocolate again!
Angled zoomed in shot of someone pulling a piece of gooey s'mores crack from the pan.

More S’mores Recipes

If you’re like me and crave the taste of s’mores but without the campfire, these recipes are perfect for you!

Print

S’mores Crack

S'mores crack is a quick way to enjoy the classic s'more experience without a campfire. This treat will quickly become a family favorite, featuring a buttery graham cracker crust, rich melted chocolate, and toasted marshmallows.
Course Dessert
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 20 people
Calories 178kcal
Author Alyssa Rivers

Ingredients

  • 10 full-size graham crackers
  • 1 cup salted butter
  • 1 cup light brown sugar, packed
  • 3 chocolate bars, broken into pieces
  • 1 cup mini marshmallows

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • In a 9×13 pan lined with parchment, place the graham crackers in a single layer along the bottom, ensuring the pan is fully lined by breaking crackers if necessary.
  • Add the butter and brown sugar in a medium saucepan over medium-high heat. Stir constantly until the butter has melted. Let the mixture boil for 3-4 minutes until it starts to thicken.
  • Pour caramel mixture evenly over the graham crackers and bake for 6-8 minutes.
  • Remove the pan from the oven, sprinkle with the broken chocolate bar pieces, and then the mini marshmallows.
  • Turn the oven to broil then place the pan back into the oven until the marshmallows start to get golden, about 1-2 minutes. Watch it CLOSELY, this happens very quickly because every oven is different.
  • Allow the bars to cool and slightly harden then cut into pieces and serve.

Nutrition

Calories: 178kcal | Carbohydrates: 18g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 123mg | Potassium: 60mg | Fiber: 1g | Sugar: 13g | Vitamin A: 285IU | Calcium: 20mg | Iron: 1mg
]]> https://therecipecritic.com/smores-crack/feed/ 3 260051 Sheet Pan Teriyaki Chicken With Vegetables https://therecipecritic.com/sheet-pan-teriyaki-chicken-with-vegetables/ https://therecipecritic.com/sheet-pan-teriyaki-chicken-with-vegetables/#comments Thu, 13 Jun 2024 12:00:00 +0000 http://therecipecritic.com/?p=20088 This sheet pan teriyaki chicken with vegetables is a family favorite! It’s loaded with tender chicken and veggies that get…]]>

This sheet pan teriyaki chicken with vegetables is a family favorite! It’s loaded with tender chicken and veggies that get tossed in a homemade teriyaki sauce. A one pan dinner recipe that is super easy to throw together.

Sheet pan meals are perfect for busy weeknights! Everything is cooked on one pan and clean up is a breeze. Try some of our favorites like this Cajun shrimp and sausage, this tasty cashew chicken, or these cheddar pork chops.

Top view of sheet pan teriyaki chicken with vegetables.

Sheet Pan Teriyaki Chicken With Vegetables

This sheet pan teriyaki chicken with vegetables will be a go-to meal for your family because everyone will love it! Everything is cooked and served on one pan making this so easy. The sweet and sticky sauce coats the tender chicken and vegetables and every bite is flavor-packed. Serve it over rice or noodles and watch your family come back for seconds. I am always able to sneak in any kind of vegetables because the homemade teriyaki sauce steals the show!

Sheet pan dinners are the answer to when you don’t know what to make! They are practically effortless and you can have the entire dinner done all at once. It truly is one of easiest most practical dinners to make. And don’t forget you can use the sheet pan method to make nachos and fajitas.

Ingredients Needed

Making your own teriyaki sauce for this sheet pan teriyaki chicken and vegetables is the best way to get the most flavor. Its easy to make so keep it this recipe on hand to use in other recipes like stir fry.

  • Soy Sauce: This umami sauce creates the base for the teriyaki sauce. It’s a must.
  • Brown Sugar: Gives the teriyaki sauce it’s sweet flavor!
  • Sesame Oil: This is a finishing oil, so it will go perfectly as drizzle over the vegetables too.
  • Garlic cloves: Mince the garlic so it will release the flavor.
  • Grated ginger: Use fresh ginger for the best punch of flavor.
  • Cornstarch: Thickener for the sauce.
  • Water: You will mix this with the cornstarch so it will dissolve.
  • Salt and black pepper: to taste
  • Skinless chicken breasts: cut in half lengthwise (about 1 1/2 pounds)
  • Broccoli Florets: about 2 bunches
  • Sliced carrots: Use big carrots that you cut yourself, they will be more flavorful than baby carrots.
  • Red Onion: Feel free to slice or chop the red onion. Green onion would also be delicious!
  • Red Bell Pepper: Sliced red bell pepper adds a sweet crunch of texture. Any variety of bell peppers would work.
Ingredients labeled to make sheet pan chicken teriyaki with vegetables.

Sheet Pan Teriyaki Chicken With Vegetables Recipe

The best part about this dish is how little effort it takes, plus you’ve got one amazing meal your entire family will love! Enjoy it alone or serve it over your favorite rice or noodles. Either way, you choose, this sheet pan recipe is much easier and healthier than takeout!

  1. Prepare: Preheat oven to 400 degrees Fahrenheit. Spray a large sheet pan with pan spray and set aside.
  2. Combine the Sauce Ingredients and Bring to a Boil: Add the soy sauce, brown sugar, sesame oil, garlic, ginger, cornstarch, and water to a medium saucepan and bring to a boil over medium heat.
  3. Simmer the Sauce: Reduce the heat and simmer for about five minutes, until the sauce has thickened.
  4. Prepare the Chicken and Vegetables: Meanwhile, cut the chicken into 1-inch pieces and lay in the center of the sheet pan. Toss the vegetables with a little olive oil, then spread them evenly on either side of the sheet pan and drizzle everything with about 2/3 of the teriyaki sauce.
  5. Bake: Bake for 20-25 minutes, or until the vegetables are caramelized and the chicken reaches 165 degrees Fahrenheit on a thermometer.
  6. Toss With Remaining Sauce and Serve: Remove pan from oven and drizzle with the remaining sauce. Serve over rice and garnish with green onions and sesame seeds, if desired.
First photo of chicken cut into pieces.
Cut up the chicken into bite-sized pieces.
Second photo of vegetable cut and drizzled with oil.
Drizzle vegetables with oil.
Third photo of the sauce in a saucepan.
Prepare the teriyaki sauce on the stove.
Fourth photo of the vegetables and chicken on the sheet pan.
Spread the veggies and chicken on the sheet pan and drizzle with teriyaki sauce

Tips and Variations For Sheet Pan Teriyaki Chicken With Vegetables

This sheet pan recipe is one of the easiest ways to feed your family. Make it just the way they like it by using any vegetables you have on hand. You are going to love how fast this is to make!

  • Chicken: This recipe calls for chicken breasts but you can use chicken thighs. The chicken breasts should be the same size and thickness so that they cook evenly.
  • Prep Ahead of Time: This is a great recipe to even marinate the ingredients in the sauce for that added flavor. After preparing it ahead of time you will want to leave it in the refrigerator overnight. I would recommend baking it within 24-48 hours of preparing it.
  • Vegetables: Experiment with any vegetables your family likes! Try asparagus, cauliflower, green beans, mushrooms, or snap peas. So many options!
  • More Add-Ins: I love adding delicious textures like water chestnuts, bamboo shoots, or edamame!
Close view of sheet pan teriyaki chicken with vegetables with a wood spatula.

Storing Leftovers

This sheet pan teriyaki chicken with vegetables makes delicious leftovers for lunch the next day. It’s also great for meal prep! Follow my steps below for storing and reheating leftovers.

  • In the Refrigerator: Store leftovers in the refrigerator in an airtight container for up to 5 days.
  • To Reheat: Reheat in the microwave for 2 minutes before stirring it around and heating it for an additional 1-2 minutes, until fully heated. Try to avoid overheating the chicken or it will end up rubbery.
  • In the Freezer: Freeze the chicken in one bag and the vegetables in another. Add the sauce to a small bag and store all of them in a large freezer bag or in an airtight container.
  • To Cook From Frozen: You can cook everything directly from frozen, but it will leave some extra liquid in the pan. For the chicken to be fully cooked from frozen you should anticipate an extra 5-10 minutes of cooking time. If you have time, I recommend thawing the chicken and sauce in the refrigerator overnight before cooking, though you can use the vegetables frozen or thawed.
Top view of sheet pan teriyaki chicken and vegetables in a bowl over rice.

More Teriyaki-Flavored Recipes

Print

Sheet Pan Teriyaki Chicken and Vegetables

This sheet pan teriyaki chicken with vegetables is a family favorite! It's loaded with tender chicken and veggies that get tossed in a homemade teriyaki sauce. A one pan dinner recipe that is super easy to throw together.
Course Dinner
Cuisine Asian American
Keyword baked teriyaki chicken, sheet pan teriyaki chicken
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 Servings
Calories 250kcal
Author Alyssa Rivers

Ingredients

Instructions

  • Preheat oven to 400 degrees Fahrenheit. Spray a large sheet pan with pan spray and set aside.
  • Add the soy sauce, brown sugar, sesame oil, garlic, ginger, cornstarch, and water to a medium saucepan and bring to a boil over medium heat.
  • Reduce the heat and simmer for about five minutes, until the sauce has thickened.
  • Meanwhile, cut the chicken into 1-inch pieces and lay in the center of the sheet pan. Toss the vegetables with a little olive oil, then spread them evenly on either side of the sheet pan and drizzle everything with about 2/3 of the teriyaki sauce.
  • Bake for 20-25 minutes, or until the vegetables are caramelized and the chicken reaches 165 degrees Fahrenheit on a thermometer.
  • Remove pan from oven and drizzle with the remaining sauce. Serve over rice and garnish with green onions and sesame seeds, if desired.

Video

Notes

Updated on June 13, 2024
Originally Posted on April 27, 2019

Nutrition

Calories: 250kcal | Carbohydrates: 29g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 3382mg | Potassium: 795mg | Fiber: 3g | Sugar: 18g | Vitamin A: 6587IU | Vitamin C: 83mg | Calcium: 69mg | Iron: 2mg

]]> https://therecipecritic.com/sheet-pan-teriyaki-chicken-with-vegetables/feed/ 21 20088 Blue Cheese Burger https://therecipecritic.com/blue-cheese-burger/ https://therecipecritic.com/blue-cheese-burger/#respond Sun, 09 Jun 2024 12:00:00 +0000 https://therecipecritic.com/?p=255178 Get ready to be blown away by this Blue Cheese Burger! It’s thick, juicy, and filled with flavor. If you…]]>

Get ready to be blown away by this Blue Cheese Burger! It’s thick, juicy, and filled with flavor. If you love blue cheese dressing, this recipe is for you! That unique tangy flavor is the perfect addition to the juiciest patty ever.

I love creating new and different burgers at home! They turn out even more delicious than what you can get at your local burger joint. If you’re looking to switch things up, try these recipes next: smash burgers, mushroom Swiss burgers, or Oklahoma fried onion burgers!

Side view of a burger with blue cheese dressing, bacon, lettuce tomato and onion on a crispy bun. All atop a wood cutting board with blue cheese crumbles.

Reasons You’ll LOVE This Burger Recipe

  • So Delicious: The combination of creamy, tangy blue cheese with the savoriness of the bacon and hamburger patty is truly a match made in heaven.
  • Versatile: You can easily cook this on a skillet OR a grill! Enjoy these burgers, no matter what the season! 
  • Quick and easy: These are so simple to make! You can have a hot, fat blue cheese burger ready in just about 30 minutes.

What You Need to Make Blue Cheese Burgers

Here is everything you’ll need to make this amazing blue cheese burger recipe. Grab some basic ingredients like ground beef, blue cheese, bacon, buns and your favorite fixings. So delicious, you won’t want burgers any other way! You can find the exact measurements below in the recipe card.

  • Blue Cheese: The star of the show! Blue cheese dressing and blue cheese crumbles add a distinct, yet delicious tangy flavor.
  • Ground Beef: Use 80/20 ground beef to give these burgers maximum flavor!
  • Salt and Pepper: To enhance and bring out all of the flavors.
  • Buns: You can use regular hamburger buns, brioche buns, ciabatta or whole wheat buns. 
  • Butter: For toasting the buns and making them deliciously buttery.
  • Butter Lettuce: Adds extra texture and freshness.
  • Red Onion: I like red onions best on burgers because they are milder and less pungent than white or yellow onions, plus they add a pop of color.
  • Tomatoes: Choose meaty large-sized tomatoes for burgers and slice them into rings.
  • Bacon: Salty and savory, crispy cooked bacon is so good on almost any burger!
Overhead view of ingredients with labels.

How to Make Blue Cheese Burgers

These blue cheese burgers are super easy to make! Start by mixing the blue cheese topping, then cook the meat and assemble. Follow the simple step-by-step instructions and you’ll have juicy burgers in no time!

  1. Make the Blue Cheese Mixture: In a small bowl, mix together the blue cheese dressing and the blue cheese crumbles, don’t break the crumbles down too much. Cover and place in the fridge while you prepare the rest of the burger.
  2. Prep: Divide the ground beef into 4 equal balls and shape into patties. Heat a griddle or cast iron skillet up to 400 degrees Fahrenheit.
  3. Cook the Patties: Place two patties on the hot griddle or skillet and season with salt and pepper. You can cook all of the patties at the same time if they all fit on the griddle.
  4. Prep the Buns: Cook the burgers 2-3 minutes on each side. Once the patties are cooked, butter and toast the buns on the same skillet.
  5. Assemble: Assemble from the bottom up; starting with a toasted bun spread the mayo, then lettuce, onion, tomato, bacon, hamburger patty, a generous helping of the blue cheese mixture, and the top bun.
Overhead view of blue cheese dressing in a bowl.
Mix together the blue cheese dressing and blue cheese crumbles then refrigerate.
Overhead view of 4 raw beef patties on cookie sheet.
Cook the burgers on a griddle or grill.
Overhead view of hamburger buns on a griddle being toasted.
Butter and toast the buns.
Side view of blue cheese burgers with all of the toppings without the top bun.
Assemble the burgers.

Tips and Variations

Here are some tips to keep in mind when you are making blue cheese burgers, and also some ways to customize them to your taste preference.

  • Use a Different Patty: This recipe works great swapping the regular patty out for a turkey or veggie burger, for a vegetarian option just leave out the bacon and use a veggie burger.
  • Prep the Toppings: I recommend preparing the toppings before cooking the patties, so they are all ready to go as soon as the burgers are cooked.
  • Don’t Press: You might be tempted to press down on the patties while cooking, but this will squeeze out all of the juiciness that is meant to be inside the meat.
  • Let it Rest: Let the hamburger meat rest for 5-10 minutes after cooking to allow the juices to distribute throughout the patty.
  • Check for Doneness: The temperature of ground beef is ready to eat when it reaches 160 degrees Fahrenheit. You can check this by using a meat thermometer!
Overhead shot of burgers without top bun loaded with blue cheese dressing.

Storing Leftovers

These Blue Cheese Burgers obviously taste the best fresh, but it never hurts to have a few extra patties on hand to reheat and eat over the next few days!

  • Store the Ingredients Separately: Leftover patties and toppings should be stored in separate airtight containers in the fridge for up to 3 days. 
  • In the Refrigerator: The bleu cheese mixture will keep for 1 week.
  • To Reheat Leftover Burgers: Reheat burgers over the stove on medium heat until warmed through or pop them in the oven for about 10 minutes at 350 degrees Fahrenheit, flipping halfway through the cooking time.
Close up side view of burger dripping with blue cheese dressing, toasted bun, lettuce, tomato, bacon and red onion.

What to Serve With Your Burger

Blue cheese burgers are great on their own or just with a pickle and some chips on the side. However, if you really want to enhance your burger experience, try making some of these easy sides!

Print

Blue Cheese Burger

Get ready to be blown away by this Blue Cheese Burger! It's thick, juicy, and filled with flavor. If you love blue cheese dressing, this recipe is for you! That unique tangy flavor is the perfect addition to the juiciest patty ever.
Course Main Course
Cuisine American
Keyword blue cheese burger, blue cheese dressing
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 795kcal
Author Alyssa Rivers

Ingredients

Instructions

  • In a small bowl, mix together the blue cheese dressing and the blue cheese crumbles, don’t break the crumbles down too much. Cover and place in the fridge while you prepare the rest of the burger.
  • Divide the ground beef into 4 equal balls and shape into patties. Heat a griddle or cast iron skillet up to 400 degrees Fahrenheit.
  • Place two patties on the hot griddle or skillet and season with salt and pepper. You can cook all of the patties at the same time if they all fit on your griddle.
  • Cook the burgers 2-3 minutes on each side. Once the patties are cooked, butter and toast the buns on the same skillet.
  • Assemble from the bottom up; starting with a toasted bun spread the mayo, then lettuce, onion, tomato, bacon, hamburger patty, a generous helping of the blue cheese mixture, and the top bun.

Nutrition

Calories: 795kcal | Carbohydrates: 23g | Protein: 42g | Fat: 58g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Trans Fat: 2g | Cholesterol: 158mg | Sodium: 939mg | Potassium: 629mg | Fiber: 1g | Sugar: 4g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 172mg | Iron: 5mg
]]> https://therecipecritic.com/blue-cheese-burger/feed/ 0 255178 World’s Best Baked Beans https://therecipecritic.com/worlds-best-baked-beans/ https://therecipecritic.com/worlds-best-baked-beans/#comments Thu, 06 Jun 2024 12:00:00 +0000 http://therecipecritic.com/?p=36413 These World’s Best Baked Beans will be the last recipe you will ever make! This easy recipe is the perfect…]]>

These World’s Best Baked Beans will be the last recipe you will ever make! This easy recipe is the perfect side to a potluck and a tried and true family recipe that your family will go crazy over!

A good side dish really makes a meal, in my opinion. Try out some more of my favorite sides that will complement just about anything! My favorites are these Creamy Parmesan Garlic Brussels Sprouts, this delicious Grilled Asparagus, and these yummy 1-Hour Dinner Rolls.

Close view of the baked beans in a baking dish with a wooden spoon.

Reasons You’ll Love This Recipe

  • Easy: This recipe uses simple ingredients but put them together and you have the best baked beans for any potluck!
  • It Has Bacon: Are baked beans even worth eating if they don’t have bacon? The added ingredient fills the beans with flavor.
  • Goes With Everything: These beans can be used as a side to so many different recipes! I especially love having them at all of my summer BBQs.

World’s Best Baked Beans Recipe

This recipe is a family tried and true favorite! It’s simple to make, and it’s packed full of flavor. Using canned pork and beans make it so easy and no one will ever know because the other ingredients make this recipe shine! The secret to these baked beans is the bacon and brown sugar and the incredible flavor that it adds. They are hearty and rich, and turn out perfect every single time! The best part is that once they’re baked, you can put it in a slow cooker to keep it warm. Keeping them in the slow cooker also makes it easy to transport.

Our family requests these beans for every occasion, especially in the summer! Serve these beans at your next BBQ alongside this pasta salad and some grilled chicken. You won’t regret it!

Ingredients in Baked Beans

These ingredients are simple and easy for the world’s best baked beans. Once you try this recipe you will always want to have these ingredients on hand! It’s a perfect side dish because it goes with everything! Check out the recipe card at the bottom of the post for exact ingredient measurements.

  • Bacon: The crispy bacon is the secret ingredient that really makes this recipe stand out.
  • Green Pepper: I like to dice this up nice and small.
  • White Onion: You can also use a yellow onion if that’s what you have.
  • Pork and Beans: This part is so easy. You just open the cans and dump them in!
  • Ketchup: This adds a deeper flavor to the beans.
  • Brown Sugar: The brown sugar adds a sweet flavor that goes especially well with the bacon.
  • Worcestershire Sauce: This savory and sweet sauce complements the other ingredients perfectly.
Ingredients labeled to make the world's best baked beans.

How to Make Easy Baked Beans

The world’s best baked beans take just over an hour to bake. Prepare the beans in the morning so that it’s ready to throw in the oven when you need them. This is easy because then you can bake them while you make the main course.

  1. Preheat Oven/ Cook the Bacon: Preheat oven to 350 degrees Fahrenheit. Fry up the bacon and crumble in pieces. Remove the bacon with a slotted spoon and discard some of the grease. 
  2. Cook the Green Pepper and Onion: Returning to the same skillet, add the diced green pepper and onion to some of the bacon grease then cook until tender.
  3. Stir in the Remaining Ingredients: Stir in the cooked bacon, pork and beans, ketchup, brown sugar, and Worcestershire sauce. Place the beans in a 9×13-inch baking dish.
  4. Cover and Bake: Cover the baking dish with foil or a lid and bake for 1 hour.
First photo of the bacon frying.
Cook the bacon until crispy.
Second photo of the beans and onions cooking.
Cook the onion and green pepper in the bacon grease.
Third photo of the ingredients combined in a pan.
Combine the cooked bacon, onion, and green pepper with the rest of the ingredients then bake.

How do I Cook Baked Beans in a Slow Cooker or on the Stove?

Looking for more ways to cook the world’s best baked beans? Even though baking them is the preferred method, you can definitely cook them in a slow cooker or over the stove.

  • In the Slow Cooker: Follow all of the steps in the recipe card but instead of combining the ingredients in a 9×13 pan, place them in a slow cooker. Cook the beans on low for 4-6 hours.
  • On the Stove: Use a large Dutch oven over the stove to cook and combine all of your ingredients. Follow all of the steps in the recipe card, but instead of baking the beans, allow them to simmer on the stove in the Dutch oven for one hour.
Top view of the world's best baked beans in a baking dish with a wood spoon.

How to Store Leftovers

These world’s best baked beans make even better leftovers! Once the beans have cooled then make sure to save the leftovers for another day. The flavors meld together and are incredible!

  • In the Refrigerator: Once cooled, place the beans in an airtight container. Store the beans in your fridge for 3-4 days.
  • To Reheat: When you are ready to eat them again, you can reheat them on low-medium heat on the stove until they are warmed through.
Close view of the baked beans spooned with a wooden spoon.

More Ideas For a Potluck

Print

World’s Best Baked Beans

These World's Best Baked Beans will be the last recipe you will ever make. This easy recipe is the perfect side to a potluck and a tried and true family recipe that your family will go crazy over! 
Course Side Dish
Cuisine American
Keyword bacon baked beans, baked beans
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 385kcal
Author Alyssa Rivers

Ingredients

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Fry up the bacon and crumble in pieces. Remove the bacon with a slotted spoon and discard some of the grease.
  • Returning to the same skillet, add the diced green pepper and onion to some of the bacon grease and cook until tender.
  • Stir in the cooked bacon, pork and beans, ketchup, brown sugar, and Worcestershire sauce. Place the beans in a 9×13-inch baking dish.
  • Cover the baking dish with foil or a lid and bake for 1 hour.

Video

Notes

Originally posted on July 30, 2018
Updated on June 06, 2024

Nutrition

Serving: 8g | Calories: 385kcal | Carbohydrates: 38g | Protein: 8g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 677mg | Potassium: 306mg | Fiber: 1g | Sugar: 34g | Vitamin A: 230IU | Vitamin C: 14.5mg | Calcium: 37mg | Iron: 0.7mg
]]> https://therecipecritic.com/worlds-best-baked-beans/feed/ 62 36413 Slow Cooker Chicken Cordon Bleu https://therecipecritic.com/slow-cooker-chicken-cordon-bleu/ https://therecipecritic.com/slow-cooker-chicken-cordon-bleu/#comments Tue, 04 Jun 2024 10:00:00 +0000 http://www.recipecritic.com.dev/?p=199 Treat yourself to this easy, Slow Cooker Chicken Cordon Bleu recipe! With tender chicken, savory ham, and melty Swiss cheese,…]]>

Treat yourself to this easy, Slow Cooker Chicken Cordon Bleu recipe! With tender chicken, savory ham, and melty Swiss cheese, it’s a perfect comfort meal for any day.

Aren’t slow cookers the best? Set it and forget it and you come back to the most delicious and savory meal. Pair this Slow Cooker Chicken Cordon Bleu with some Perfectly Soft Buttery Rolls and this yummy Wedge Salad!

Slow cooker chicken cordon bleu in the crockpot being scooped out with a wooden spoon.

Reason’s You’ll Love This Recipe!

  • Simple Prep: Ready to be cooked in less than 10 minutes, then you let your slow cooker do the work—perfect for busy days!
  • Comforting Flavors: Creamy chicken, savory ham, and melty Swiss cheese make for a deliciously satisfying meal.
  • Minimal Cleanup: One-pot cooking means less mess and fewer dishes to wash.
  • Versatile: Perfect for weeknights, potlucks, or any time you need a hearty, easy meal!

Don’t Worry!

This recipe is Picky Eater Approved!

What’s in Slow Cooker Chicken Cordon Bleu?

This dish uses classic, kid friendly ingredients that create a delicious and filling meal! Check out the recipe card at the bottom of the post for all of the exact measurements.

  • Milk: Adds a creamy base to the dish.
  • Cream of Chicken Soup: Provides rich, comforting flavor.
  • Dijon Mustard: Gives a slight tang and depth of flavor.
  • Lemon Juice: Brightens and balances the richness.
  • Chicken Breast: The hearty, tender protein base of the casserole.
  • Ham: Adds a savory, smoky taste.
  • Swiss Cheese: Melts beautifully for a gooey, delicious layer.
  • Chicken Stuffing Mix: Adds a crunchy, flavorful topping.
  • Unsalted Butter: Drizzled on top for extra richness and to help brown the stuffing.
The top view of ingredients al individually laid out on the counter and labeled.

How to Make Chicken Cordon Bleu in the Crockpot

If you love chicken cordon bleu as much I do, you will love how easy this is to throw into the crockpot!

  1. Prep: Spray the bowl of a 4 or 6-quart slow cooker with pan spray.
  2. Whisk: Whisk together the milk, cream of chicken soup, Dijon, and lemon juice. Spread about 1 cup of the mixture in the bottom of the crockpot.
  3. Add Meat and Cheese: Add the chicken to the crockpot, then top with the ham and shredded cheese.
  4. Add Stuffing Mix: Top with the rest of the soup mixture. Cover with the stuffing mix and drizzle with butter.
  5. Cook: Cook on low for 5-6 hours or on high for 2-3 hours.
Chicken added to crockpot that has cream of chicken soup on the bottom.
Add the soup mixture and chicken breasts.
Ham being added to the crockpot.
Layer on the ham pieces.
Cheese sprinkled on top of the chicken and ham.
Sprinkle on the shredded cheese.
Second layer of coup added to the top of the mixture.
Pour remaining soup mixture on top.
Stuffing being poured onto the slow cooker chicken cordon bleu.
Sprinkle on the dry stuffing mix.
Melted butter being drizzled on top of a chicken cordon bleu mixture.
Pour on melted butter and cook.

Tips for Slow Cooker Cordon Bleu

  • Can I use chicken thighs instead? Yes! Boneless, skinless chicken thighs will work as a flavorful alternative to chicken breasts! You can use all breasts, all thighs, or a mixture of the two as long as you’ve got 3 pounds of chicken.
  • Cut it into cubes: You can keep the chicken breasts whole, or you can cut it into 1-inch cubes for easier serving.
  • Fresh or bottled lemon juice? I like to try to use fresh lemon juice anytime that I can. Fresh lemons always have better flavor and will add the perfect amount of zing to the cordon bleu sauce.
  • Crockpot Size: If you use a larger crockpot, (7-8 quarts) your cooking time may be a bit shorter than the recipe calls for.
  • Can I make it gluten-free? Yes! You can easily make this a gluten-free recipe by swapping out 2 ingredients! You can swap out the stuffing mix for your favorite gluten-free stuffing mix and also swap out the cream of chicken soup for a can gluten free cream of chicken soup!
A close up of scooped chicken cordon bleu from a crockpot with a wooden spoon.

Storing Leftovers

  • In the Refrigerator: Store your slow cooker chicken cordon bleu leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in 30-second increments in the microwave.
  • Make it Ahead of Time: You may prepare the items in the crockpot the night before except for the stuffing and butter. Cover with plastic wrap or foil and place in the refrigerator. In the morning, add on the stuffing, drizzle it with butter and cook on low for 5-6 hours or on high for 2-3 hours.
Slow cooker chicken cordon bleu on a plate with some broccoli.

More Slow Cooker Recipes to Try!

Print

Slow Cooker Chicken Cordon Bleu

Treat yourself to this easy, Slow Cooker Chicken Cordon Bleu recipe! With tender chicken, savory ham, and melty Swiss cheese, it's a perfect comfort meal for any day.
Course Dinner, Main Course
Cuisine American
Keyword chicken cordon bleu, cordon blue, creamy chicken crockpot, easy crockpot meal, slow cooker dinner recipes
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 8 Servings
Calories 431kcal
Author Alyssa Rivers

Ingredients

Instructions

  • Spray the bowl of a 4 or 6-quart slow cooker with pan spray.
  • Whisk together the milk, cream of chicken soup, Dijon, and lemon juice. Spread about 1 cup of the mixture in the bottom of the crockpot.
  • Add the chicken to the crockpot, then top with the ham and shredded cheese.
  • Top with the rest of the soup mixture. Cover with the stuffing mix and drizzle with butter.
  • Cook on low for 5-6 hours or on high for 2-3 hours.

Notes

Originally Posted on August 9, 2012 
Updated on June 4, 2024

Nutrition

Calories: 431kcal | Carbohydrates: 3g | Protein: 50g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 177mg | Sodium: 642mg | Potassium: 703mg | Fiber: 0.04g | Sugar: 2g | Vitamin A: 599IU | Vitamin C: 3mg | Calcium: 302mg | Iron: 1mg
]]> https://therecipecritic.com/slow-cooker-chicken-cordon-bleu/feed/ 35 199