Healthy Fall Recipes | Best & Easy Fall Recipe Ideas https://therecipecritic.com/fall-recipes/ Tried and True Recipes for Families | Food Blog Thu, 05 Sep 2024 17:07:33 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.2 https://therecipecritic.com/wp-content/uploads/2019/02/cropped-favicon-32x32.png Healthy Fall Recipes | Best & Easy Fall Recipe Ideas https://therecipecritic.com/fall-recipes/ 32 32 53477294 Chicken Tetrazzini Casserole https://therecipecritic.com/chicken-tetrazzini-casserole/ https://therecipecritic.com/chicken-tetrazzini-casserole/#comments Thu, 05 Sep 2024 12:00:00 +0000 http://therecipecritic.com/?p=32123 This chicken tetrazzini casserole is packed with delicious flavors and textures. It has hearty chicken, tender mushrooms, peas, and pasta,…]]>

This chicken tetrazzini casserole is packed with delicious flavors and textures. It has hearty chicken, tender mushrooms, peas, and pasta, all tossed in a creamy, rich sauce. The casserole is topped with crispy, buttery breadcrumbs and a sprinkle of Parmesan cheese with the most irresistible crunch and flavor.

Side shot of tongs lifting a portion of chicken tetrazzini casserole out of the casserole dish.

Reasons You’ll Love This Recipe

  • Make-Ahead: This is the perfect dish to make ahead and throw in the oven right before dinner. It makes dinner time quick and stress-free!
  • One-Dish Meal: You get your protein, veggies, and pasta all in one satisfying dish. You won’t need to make any other sides!
  • Quick and Easy: Chicken tetrazzini casserole is so simple to make! Boil the paste, sauté the veggies, stir up the sauce and add the chicken!

Ingredients Needed to Make Chicken Tetrazzini Casserole

This casserole only uses a few ready-made ingredients. Plus, with its simple ingredients and easy-to-follow instructions, dinner time will be smooth and stress-free! Scroll to the bottom of the page for exact measurements.

  • Cooked and Cubed Chicken: The main protein source that gives the dish a hearty, meaty texture and savory flavor.
  • Spaghetti Pasta: The base of the casserole that perfectly absorbs the creamy sauce.
  • Olive Oil: Used to sauté vegetables, adding healthy fat.
  • Diced Mushrooms: Absorb the wonderful savory flavors and gives a nice texture.
  • Minced Garlic: Gives the dish a warm, comforting savory flavor.
  • Frozen Peas: Add a pop of color, texture, and sweet flavor.
  • Flour: Helps thicken the sauce.
  • Cream of Chicken Soup Cans: Provide moisture and flavor to the casserole.
  • Hald and Half: Adds a smooth, creamy texture and delicious flavor.
  • Chicken Broth: Gives the casserole moisture and adds a depth of chicken flavor.
  • Salt and Pepper: To Taste!
  • Parmesan Cheese: Provides a sharp, nutty flavor.
  • Italian Bread Crumbs: Adds flavor and texture for a crunchy topping.
  • Melted Butter: Allows the topping to become browned and crunchy.
Overhead shot of labeled ingredients.

How Do You Make Chicken Tetrazzini?

Making chicken tetrazzini casserole is simple. I love being able prep it in the morning or the night before so that when it’s time to eat, I can pop it in the oven, and dinner is served.

  1. Prep: Preheat the oven to 350 degrees. Spray a 9×13-inch casserole dish with cooking spray and set aside. In a large pot, cook the pasta according to the directions until al dente. Drain, then place in the prepared baking dish.
  2. Sauté and Stir: In a medium-sized saucepan, add olive oil, mushrooms, garlic, and peas. Cook until tender, then whisk in the flour and cook for another minute.
  3. Make the Sauce: Add the cream of chicken soup, half-and-half, and chicken broth to the saucepan. Add salt and pepper to taste. Let simmer until it starts to thicken, then add the chicken and mix to incorporate.
  4. Combine: Add the sauce to the spaghetti and toss until coated. Spread in your 9×13-inch pan.
  5. Make the Topping: Mix the parmesan cheese, bread crumbs, and butter in a bowl, then spread the mixture on top of the casserole.
  6. Bake: Bake for 30-40 minutes until heated through and the bread crumbs are brown on top.
Overhead shot of spaghetti
Overhead shot of sautéed mushrooms and peas with flour on top.
Overhead shot of veggies with soup mixture and chicken on top.
Overhead shot of chicken and soup mixture stirred in with the pasta in the casserole dish.
Overhead shot of topping mixture in bowl.
Overhead shot of chicken tetrazzini in casserole dish before its baked.

Tetrazzini Tips and Variations

The great thing about this chicken tetrazzini casserole is you can make it to suit your tastes. Here are some ideas to get you started.

  • Vegetables: You can leave out the peas or the mushrooms or both. You could also add other veggie like onions, broccoli, bell pepper, potatoes or any of your favorite veggies.
  • Protein: This is a great casserole to make with leftover turkey. Replace the chicken with your leftover turkey from Thanksgiving. You could also use ham, pork, beef, or sausage.
  • Condesned soup: You can replace the cream of chicken with cream of mushroom soup cans. You can also replace the condensed soup and use my homemade cream of chicken soup.
Overhead shot of baked chicken tetrazzini casserole.

Freezer Meal Instructions

You can make chicken tetrazzini casserole as a freezer meal! I like making a couple of batches, freezing them and pulling them out as I need. After you have gone through step 5, cover it with plastic wrap and then aluminum foil, and freeze. Then, when you are ready to have it for dinner, follow the instructions below!

  • Heat the oven to 375 degrees Fahrenheit.
  • Cover the dish with foil, place it directly into the preheated oven from the freezer, and bake for 50-60 minutes until the dish is heated completely through.
  • Remove the foil in the last 10 minutes of baking. 

How to Store Leftover Chicken Tetrazzini

Leftover casserole is especially good for reheating the next day. By then, all of the flavors have melded together, and your kids will love having something warm and hearty after school.

  • Refrigerator: Store leftovers in the fridge in an airtight container for up to 5 days.
  • Reheat: Warm individual servings in a microwave-safe dish for 30-seconds at a time until heated through.
Overhead shot of plated chicken tetrazzini.

More Chicken Casserole Recipes

Casserole cooking is a must at my house. After all, making one dish that includes veggies, protein, and a hearty base makes my life easier and my family’s stomachs happy! Here are some of my favorite quick and easy recipes!

Print

Chicken Tetrazzini Casserole

This chicken tetrazzini casserole is packed with delicious flavors and textures. It has hearty chicken, tender mushrooms, peas, and pasta, all tossed in a creamy, rich sauce. The casserole is topped with crispy, buttery breadcrumbs and a sprinkle of Parmesan cheese with the most irresistible crunch and flavor.
Course Dinner, Main Course
Cuisine American, Italian American
Keyword baked tetrazzini, casserole, chicken tetrazzini, chicken tetrazzini casserole
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 499kcal
Author Alyssa Rivers

Ingredients

Instructions

  • Preheat oven to 350 degrees. Spray a 9×13-inch casserole dish with cooking spray and set aside. In a large pot cook pasta according to the directions, and cook until al dente. Drain and place in the prepared baking dish.
  • Add olive oil, mushrooms, garlic, and peas in a medium-sized saucepan. Cook until tender. Whisk in the flour and cook for an additional minute.
  • Add the cream of chicken soup, half and half, and chicken broth to the saucepan, add salt and pepper to taste. Let simmer until it starts to thicken. Add the chicken and mix to incorporate.
  • Add the sauce to the spaghetti and toss until coated. Spread in your 9×13-inch pan.
  • Mix the parmesan cheese, bread crumbs, and butter in a bowl. Spread the mixture on top of the casserole.
  • Bake for 30-40 minutes until heated through, and the bread crumbs are brown on top.

Notes

Originally Posted Nov 9, 2017
Updated September 4, 2024

Nutrition

Calories: 499kcal | Carbohydrates: 60g | Protein: 18g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 924mg | Potassium: 400mg | Fiber: 4g | Sugar: 5g | Vitamin A: 645IU | Vitamin C: 9mg | Calcium: 155mg | Iron: 3mg
]]> https://therecipecritic.com/chicken-tetrazzini-casserole/feed/ 22 32123 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 Chocolate Chip Pudding Cookies https://therecipecritic.com/chocolate-chip-pudding-cookies/ https://therecipecritic.com/chocolate-chip-pudding-cookies/#comments Sat, 13 Apr 2024 12:00:00 +0000 https://therecipecritic.com/?p=49761 Introducing the softest and chewiest chocolate chip pudding cookies to ever come out of your oven! Adding Instant pudding mix…]]>

Introducing the softest and chewiest chocolate chip pudding cookies to ever come out of your oven! Adding Instant pudding mix creates the perfect cookie that dreams are made of.

Instant pudding mix is the gift that keeps on giving! It is so versatile and is a key ingredient in many delicious desserts. We love the addition of pudding in this Strawberry Cheesecake Salad or my Layered Pistachio Dessert. It’s also a vital ingredient in Stabilized Whipped Cream!

Top view of cookies stacked on parchment paper.

Chocolate Chip Pudding Cookies

Everybody loves a delicious, soft, chocolate chip cookie and these chocolate chip pudding cookies are the ones to make! The secret to the softness in this cookie recipe is the pudding mix! It magically results in the softest, chewiest, irresistible chocolate chip cookies. Using instant pudding powder in cookie dough keeps your cookies soft for days! Choose your favorite pudding flavor to create the world’s softest chocolate chip cookies. Your friends and family will LOVE these cookies and request them for everything gathering.

Heaven to me is warm homemade cookies right out of the oven! It’s my love language to my family and friends. If you’re looking to show your love through cookies then make these Cream Cheese Snickerdoodles, my easy No Bake Cookies, or our favorite Butter Pecan Cookies

Ingredients You’ll Need

Classic pantry staple ingredients are all that you need to make these yummy cookies. The only ingredient out of the ordinary is the instant vanilla pudding mix so make sure to grab a box while you’re at the store. Check out the recipe card at the bottom of the post for exact measurements. 

  • Salted Butter: This adds richness and a creamy texture.
  • Light Brown Sugar: I love how brown sugar brings a caramel-like flavor and moisture.
  • Granulated Sugar: Provides sweetness to the cookies.
  • Instant Vanilla Pudding Mix: I know it sounds odd, but trust me on this one because it results in the softest cookies!
  • Eggs: I always use large eggs when baking because they add moisture and structure.
  • Vanilla Extract: Adds a sweet flavor to the cookies. As you can see in the recipe, I added a bit more than most recipes, and I love the results!
  • All-Purpose Flour: Gives structure and a soft texture.
  • Baking Soda: Helps the cookies rise and become tender.
  • Salt: This balances sweetness and enhances flavor. I used salted butter, so I didn’t add a lot of extra salt.
  • Milk Chocolate Chips: Melts to create gooey pockets of sweetness.
Ingredients labeled.

Let’s Make Chocolate Chip Cookies With Vanilla Pudding

This chocolate chip pudding cookie recipe is easy to make and are always a hit! Everyone always asks me for the recipe because they are irresistibly soft and the secret ingredient of pudding mix always blows their mind. This recipe is a keeper!

  1. Preheat Oven/ Prepare Pan: Preheat the oven to 350 degrees Fahrenheit then line a sheetpan with parchment paper.
  2. Cream the Butter and Sugars: Cream together the butter and sugars using an electric hand mixer or in a stand mixer. Beat for 2 minutes until light and creamy in color.
  3. Add the Instant Vanilla Pudding Mix: Mix in the dry pudding mix.
  4. Mix in the Vanilla and Eggs: Add the vanilla extract and eggs and mix until combined. 
  5. Add the Dry Ingredients: Add the flour, baking soda, and salt. Mix until the dough is just combined.
  6. Stir in the Chocolate Chips: Stir in the chocolate chips using a rubber spatula.
  7. Scoop and Roll: Scoop cookie dough into approximately 2 tablespoon-sized balls and gently roll between your palms to form a round ball. Place the cookie balls on the prepared baking sheet, spacing cookies at least 2” apart.
  8. Bake: Bake for 10-12 minutes or until the edges are golden.
  9. Cool and Enjoy: Allow to cool on the baking sheet for 2 minutes then transfer to a baking rack to finish cooling. The centers will seem soft, but they will firm up as they cool.
First photo of butter and sugars mixed and pudding powder added.
Cream together the butter and sugars
then blend in the pudding powder.
Second phot of the eggs and vanilla added.
Mix in the eggs and vanilla.
Third photo of the dry ingredients added.
Add the flour, baking soda, and salt.
Fourth photo of the chocolate chips added.
Fold in the chocolate chips.

Tips For Chocolate Chip Pudding Cookies

I have made these cookies time and time again and I have some tips to get you perfect results! I can’t wait for you to make them and I want you to have success, so here are my tips below!

  • No Chilling Necessary: This chocolate chip cookie recipe is so fast and easy. It doesn’t require any chilling so you can enjoy the cookies in no time at all! It is however ok to chill leftover dough. Chilling the dough results in a puffier cookie.
  • Instant Pudding Powder: Don’t skip this ingredient, it is the secret to these soft and chewy cookies! The ingredients in the pudding mix act as a preservative to prolong the softness of the cookie. Be sure to use instant pudding powder, not cook and serve.
  • Roll the Dough: I have found that rolling the dough for this recipe creates a perfectly shaped cookie.
  • Chocolate Chips: The beauty of this recipe is that you can choose the chocolate chips you would like to add. I prefer milk chocolate chips, but you can use semi-sweet, white, or a combination of all three!
Top view of chocolate chip pudding cookies with a bite out of one of them.

Use INSTANT Pudding

Make sure the pudding is “instant” and not “cook and serve.” There’s no need to make the pudding beforehand, you just need the dry mix to go into the cookie dough.

Storing Leftover Cookies and Dough

These chocolate chip pudding cookies store great and the pudding mix keeps them soft days later! I also have tips for freezing the dough!

  • On the Counter: Store baked cookies in an airtight container on the counter for up to 5-7 days. The ingredients in the pudding mix act like a “preservative” to keep them softer for longer.
  • To Refrigerate Cookie Dough: If you know you will be baking these cookies within the next few days then you can just refrigerate the dough. Store it in an airtight container and it will last 3 to 4 days in the refrigerator. Allow the dough to sit on the counter to soften a bit before scooping.
  • To Freeze Cookie Dough: If you are not quite ready to bake your cookie dough then place the dough in an airtight container and freeze for up to 3 months in the freezer. To save time, roll the dough into balls and then place them on a baking sheet lined with parchment paper. Freeze for about an hour, then layer the cookie dough balls in an airtight container with parchment paper between each layer.
Close side view of chocolate chip pudding cookies stacked on a plate with the top two cookies bitten into.

More Pudding Cookies to Try

Print

Chocolate Chip Pudding Cookies

Introducing the softest and chewiest chocolate chip pudding cookies to ever come out of your oven! Adding Instant pudding mix creates the perfect cookie that dreams are made of.
Course Dessert
Cuisine American
Keyword chocolate chip cookies, cookies, pudding cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24 cookies
Calories 227kcal
Author Alyssa Rivers

Ingredients

Instructions

  • Preheat oven to 350 degrees Fahrenheit then line a sheetpan with parchment paper.
  • Cream together the butter and sugars using an electric hand mixer or in a stand mixer. Beat for 2 minutes until light and creamy in color.
  • Mix in the dry pudding mix.
  • Add the vanilla extract and eggs and mix until combined.
  • Add the flour, baking soda, and salt. Mix until the dough is just combined.
  • Stir in the chocolate chips using a rubber spatula.
  • Scoop cookie dough into approximately 2 tablespoon-sized balls and gently roll between your palms to form a round ball. Place the cookie balls on the prepared baking sheet, spacing cookies at least 2” apart.
  • Bake for 10-12 minutes or until the edges are golden.
  • Allow to cool on the baking sheet for 2 minutes then transfer to a baking rack to finish cooling. The centers will seem soft, but they will firm up as they cool.

Notes

Updated on April 13, 2024
Originally Posted on May 24, 2019

Nutrition

Serving: 24cookies | Calories: 227kcal | Carbohydrates: 30g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 171mg | Potassium: 32mg | Fiber: 1g | Sugar: 19g | Vitamin A: 281IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg
]]> https://therecipecritic.com/chocolate-chip-pudding-cookies/feed/ 18 49761 Ham and Bean Soup https://therecipecritic.com/ham-and-bean-soup/ https://therecipecritic.com/ham-and-bean-soup/#comments Fri, 29 Mar 2024 12:00:00 +0000 https://therecipecritic.com/?p=71029 Comforting ham and bean soup is a classic and hearty soup. It’s loaded with creamy white beans, smoky ham, and…]]>

Comforting ham and bean soup is a classic and hearty soup. It’s loaded with creamy white beans, smoky ham, and tender veggies. It’s the perfect soup for using up your leftover ham and super easy to make on those busy weeknights.

We are ALL about ham at our house, so be sure to check out our favorite breakfast casserole that is loaded with ham! And these charro beans and Hawaiian fried rice should also be on your menu in the near future.

Close view of a wooden spoon lifting up a spoonful of ham and bean soup.

Easy Ham and Bean Soup

I love a tasty and comforting soup I can easily whip up on a busy weeknights! Especially when I can repurpose a previous meal and create a new one! This easy ham and bean soup is perfect for using that leftover ham from Sunday diner. Anytime I make ham I always use the leftovers for soup the next day. I love that it’s a little bit more healthy and hearty than any of my usual go-to soup recipes. It’s packed with veggies, tender cubed ham, and plenty of protein-packed white beans. It’s hearty and filling and you’ll love the salty herb-infused flavors!

If your family loves soup like mine does then this classic split pea soup and delicious ham and potato soup are a must! And the best part is that they are made with ham too!

Ingredients You’ll Need

This ham and bean soup comes together with a lot of ingredients you probably already have on hand! It’s a great way to use up leftover ham and easily made with canned beans. For exact measurements, check out the recipe card below.

  • Butter: Heat the butter to saute the veggies.
  • Onions, Carrots, Celery: The magic combination of veggies! Cook until tender.
  • Garlic: Fresh garlic adds delicious flavor to this soup.
  • Flour: Helps to slightly thicken the soup without having to mash the beans.
  • Bay Leaf and Thyme: The perfect blend of spices to season the soup.
  • White Beans: Not only do white beans add fiber and protein, but they also help to thicken the sauce, plus add a little creaminess. Use any kind of white bean!
  • Chicken Broth: If you can, use a low-sodium chicken stock or broth. You want to be able to control the amount of salt that goes into the soup.
  • Leftover Cubed Ham or Ham Hock: Leftover ham makes this recipe super easy! You can also use a ham hock if there is enough meat on it for the soup. The saltiness and smokiness infuse the soup and it’s delicious!
  • Pepper: Balances out the salty flavors.
  • Salt: Wait to season the soup with salt and pepper until right before serving. The saltiness comes from the ham you use, so it could already be perfectly salted.
Ingredients for the ham and bean soup recipe labeled.

Ham and Bean Soup Recipe

This ham and bean soup is a great option for a quick and easy dinner! It only takes 15 minutes of prep and then it’s off to the stove to simmer!

  1. Saute the Vegetables and Garlic: In a large pot, heat the butter over medium heat. Add the onion, carrots, and celery and cook until tender. Add the garlic and cook for 30 seconds.
  2. Stir in the Flour: Sprinkle the flour over the cooked veggies and stir to combine.
  3. Add the Broth, Beans, Ham, and Seasonings: Add in the chicken broth, beans, cubed ham, bay leaf, thyme, and pepper. Stir to combine.
  4. Simmer: Bring to a low boil then reduce the heat to simmer. Simmer for 15 to 20 minutes, stirring occasionally.
  5. Remove Bay Leaf/ Adjust Seasonings: Remove the bay leaf then taste and season with salt if needed. 
  6. Garnish and Serve: Garnish with fresh thyme and enjoy!
First process photo of the vegetables and garlic sautéing in a pot.
Cook the vegetables and garlic until tender
Second process photo of the flour sprinkled over the veggies.
Sprinkle in the flour and stir to combine
Third process photo of the beans and ham added to the pot.
Pour in the chicken broth, drained beans, and ham
Fourth process photo of the bay leaf, pepper, and thyme added to the pot.
Add the spices and bay leaf, then simmer

Tips and Variations

Ham and bean soup is easy to make and so versatile. Follow my tips and variations below to make this comforting and hearty soup.

  • Ham: Use cubed or shredded leftover ham! You can also use a ham steak or ham hock for added smokiness.
  • Beans: Canned beans make this recipe so easy and any white bean works! Cannellini beans, white kidney beans, navy beans, or Great Northern beans. Even pinto beans would be delicious.
  • Veggies: Try adding green beans, corn, or any of your favorite veggies to make this soup just the way you like it!
  • Thicken: Traditionally ham and bean soup is thickened with partially mashed beans, but the added flour is the thickener in this recipe. Feel free to mash some of the beans before serving if you like it extra thick.
Top view of ham and bean soup in a large stock pot with a wooden spoon and garnished with thyme.

Storing Leftovers

Ham and bean soup make great leftovers for lunch the next day! Follow my tips below for storing, freezing, and reheating leftovers.

  • In the Refrigerator: Store in an airtight container for 5-6 days.
  • In the Freezer: After your ham and bean soup has cooled, transfer to a freezer bag and freeze it for up to 3 months. Let thaw in the fridge overnight before reheating.
  • Reheating: Reheat over the stove on medium heat until warmed through, or in the microwave for 30-second intervals, stirring frequently.
Close view of ham and bean soup in a bowl with a spoon.

Bread to Serve With Ham and Bean Soup

Print

Ham and Bean Soup

Comforting ham and bean soup is a classic and hearty soup. It's loaded with creamy white beans, smoky ham, and tender veggies. It's the perfect soup for using up your leftover ham and super easy to make on those busy weeknights.
Course Main Course, Soup
Cuisine American
Keyword ham and bean soup, ham soup, soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people
Calories 166kcal
Author Alyssa Rivers

Ingredients

Instructions

  • In a large pot, heat the butter over medium heat. Add the onion, carrots, and celery and cook until tender. Add the garlic and cook for 30 seconds.
  • Sprinkle the flour over the cooked veggies and stir to combine.
  • Add in the chicken broth, beans, cubed ham, bay leaf, thyme, and pepper. Stir to combine.
  • Bring to a low boil then reduce the heat to simmer. Simmer for 15 to 20 minutes, stirring occasionally.
  • Remove the bay leaf then taste and season with salt if needed.
  • Garnish with fresh thyme and enjoy!

Notes

Updated on March 29, 2024
Originally Posted on September 27, 2019

Nutrition

Serving: 1serving | Calories: 166kcal | Carbohydrates: 14g | Protein: 12g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 541mg | Potassium: 435mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3727IU | Vitamin C: 13mg | Calcium: 62mg | Iron: 1mg
]]> https://therecipecritic.com/ham-and-bean-soup/feed/ 9 71029 Frosted Carrot Cake Cookies https://therecipecritic.com/frosted-carrot-cake-cookies/ https://therecipecritic.com/frosted-carrot-cake-cookies/#comments Fri, 15 Mar 2024 12:00:00 +0000 http://therecipecritic.com/?p=17559 These frosted carrot cake cookies taste just like traditional carrot cake but in an easy-to-make cookie form! And it wouldn’t…]]>

These frosted carrot cake cookies taste just like traditional carrot cake but in an easy-to-make cookie form! And it wouldn’t be carrot cake without a generous amount of homemade cream cheese frosting on top. The perfect Spring dessert!

If you love carrot cake, you’ve got to try these frosted carrot cake cookies along with carrot cake cheesecake and carrot cake quick bread! They’re all so delicious and the perfect desserts to make as the temperatures warm up.

Frosted carrot cake cookies on a wire rack.

Carrot cake lovers rejoice! These cookies are bursting with all the classic carrot cake ingredients: a moist cake base, juicy pineapple, crunchy walnuts, and of course, those melt-in-your-mouth carrots – but in a convenient, grab-and-go form. These carrot cake cookies are the best Easter dessert and so easy to make!

And let’s not forget the cherry on top, or should I say frosting! Homemade cream cheese frosting takes these cookies to the next level. Whether it’s for an Easter treat or for when your sweet tooth hits, these cookies are the perfect choice.

Simple pantry staples and spices make these frosted carrot cake cookies a hit! Here’s everything you’ll need to whip up the cookies and homemade cream cheese frosting:

  • Flour: Gives your cookies structure.
  • Baking Powder & Baking Soda: So your cookies don’t go flat!
  • Salt: A pinch enhances the flavor of all the other ingredients.
  • Nutmeg & Cinnamon: Warm spices that give the cookies that classic carrot cake flavor.
  • Butter: Makes the carrot cake cookies moist and tender.
  • Brown Sugar & Granulated Sugar: Both make your cookies nice and sweet, but the brown sugar is what will give your cookies the perfect caramel-y flavor.
  • Vanilla Extract: Pure vanilla extract adds a touch of sweetness and complexity.
  • Eggs: Binds the ingredients together.
  • Crushed Pineapple: For a touch of tanginess.
  • Shredded Carrots: No carrot cake dessert is complete without the carrots! I used shredded.
  • Raisins: Plump, chewy raisins add pops of sweetness and fruitiness.
  • Chopped Walnuts (Optional): For a nice nutty crunch (feel free to omit them if you prefer nut-free cookies).

Cream Cheese Frosting

  • Cream Cheese: Softened cream cheese creates a rich and tangy frosting base.
  • Butter: Helps make the frosting smooth and spreadable. Again, you’ll want this to be softened so it mixes together smoothly with the other ingredients.
  • Vanilla Extract: Pure vanilla extract enhances the flavor of the frosting.
  • Powdered Sugar: Sweetens the frosting and gives it a smooth texture.
  • Salt: Just a pinch to make it taste better overall!
  1. Preheat Oven, Prepare Pans: Preheat the oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
  2. Dry Ingredients: Whisk together the flour, baking powder, baking soda, salt, nutmeg, and ground cinnamon in a medium-sized bowl. Then set aside.
  3. Sugar Mixture: Use an electric or stand mixer to cream together the butter, brown sugar, granulated sugar, and vanilla extract in a large bowl until combined. Add eggs one at a time, mixing between each egg.
  4. Add Mix-Ins: Stir in the crushed pineapple, carrots, and raisins. Stir in dry ingredients. Mix in the chopped nuts if desired.
  5. Bake: Use a medium cookie scoop to scoop the dough into balls about 2-3 tablespoons each onto the prepared baking sheets, leaving 2 inches between them. Bake for 15-20 minutes or until bottoms are beginning to brown. Allow cookies to cool completely before frosting.

Cream Cheese Frosting

  1. Combine Butter and Cream Cheese: Beat the softened butter and cream cheese on medium speed with a hand mixer or stand mixer for 1-2 minutes, until smooth and creamy.
  2. Mix in Remaining Ingredients: Add the vanilla extract, powdered sugar, and salt and mix on low until incorporated. Increase the speed to high and beat for a couple of minutes until smooth. You may separate a small amount of frosting to tint green and orange to pipe carrots or just leave it all white. Use a spoon or a knife to spread frosting over each cooled cookie.
Mix together the dry ingredients
Cream together the butter, sugars, vanilla, and eggs
Stir in the pineapple, carrots, and raisins
Mix in the dry ingredients and fold in the walnuts
Make the frosting then separate into bowls if you are adding food coloring
Frost and decorate cooled cookies

Tips and Tricks

A few extra ways to ensure that your carrot cake cookies turn out perfectly!

  • Shred Your Own Carrots: You can use the pre-shredded carrots from the store, but I find the best texture and flavor comes from large carrots that you shred yourself.
  • Don’t Overbake Your Cookies! Once the edges start to brown and the tops turn more matte instead of shiny, it’s time to remove them from the oven. You can let them cool on the cookie sheet for 2-3 minutes before transferring them to a cooling rack.
  • Use Pecans: If you don’t like walnuts but you still want some nuts in your cookies, replace them with toasted chopped pecans.
Top-down view of cookies on a parchment paper-lined baking sheet.

Storing Leftover Carrot Cake Cookies

Because of the cream cheese in the frosting, these cookies ought to be stored in the refrigerator in an airtight container. They will keep for up to 5 days. Lay them in a single layer, as they will stick to each other if stacked.

Can These Cookies Be Frozen?

Yes! The texture of both the cookies and the cream cheese frosting hold up well after being frozen. Pop your cookies in a freezer bag, they’ll stay good for up to 2 months. Just thaw overnight in the fridge before you enjoy them again!

2 frosted carrot cake cookies stacked on top of each other. One has a bite taken out of it.

The Best Carrot Cake Treats

Print

Frosted Carrot Cake Cookies

These frosted carrot cake cookies taste just like traditional carrot cake but in an easy-to-make cookie form! And it wouldn't be carrot cake without a generous amount of homemade cream cheese frosting on top. The perfect Spring dessert!
Course Dessert, Snack
Cuisine American
Keyword carrot cake cookies, carrot cake cookies with cream cheese frosting, frosted carrot cake cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24 Cookies
Calories 248kcal
Author Alyssa Rivers

Ingredients

CARROT CAKE COOKIES:

Cream Cheese Frosting

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
  • Whisk together the flour, baking powder, baking soda, salt, nutmeg, and ground cinnamon in a medium-sized bowl. Set aside.
  • Use an electric or stand mixer to cream together the butter, brown sugar, granulated sugar, and vanilla extract in a large bowl until combined. Add eggs one at a time, mixing between each egg.
  • Stir in the crushed pineapple, carrots, and raisins. Stir in dry ingredients. Mix in the walnuts if desired.
  • Use a medium cookie scoop to scoop the dough into balls about 2-3 tablespoons each onto the prepared baking sheets, leaving 2 inches between them. Bake for 15-20 minutes or until bottoms are beginning to brown. Allow cookies to cool completely before frosting.

Cream Cheese Frosting

  • Beat the softened butter and cream cheese on medium speed with a hand mixer or stand mixer for 1-2 minutes, until smooth and creamy.
  • Add the vanilla extract, powdered sugar, and salt and mix on low until incorporated. Increase the speed to high and beat for a couple of minutes until smooth. You may separate a small amount of frosting to tint green and orange to pipe carrots or just leave it all white. Use a spoon or a knife to spread frosting over each cooled cookie.

Notes

Originally posted March 16, 2016
Updated on March 14, 2024

Nutrition

Calories: 248kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 133mg | Potassium: 146mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1185IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

 

]]> https://therecipecritic.com/frosted-carrot-cake-cookies/feed/ 3 17559 Hot Toddy https://therecipecritic.com/hot-toddy/ https://therecipecritic.com/hot-toddy/#respond Sun, 07 Jan 2024 01:00:00 +0000 https://therecipecritic.com/?p=239646 As soon as you feel a cold coming on, make yourself a Hot Toddy! This warm and comforting beverage is…]]>

As soon as you feel a cold coming on, make yourself a Hot Toddy! This warm and comforting beverage is made of brewed tea with honey, lemon, and cozy spices stirred in. Although traditionally made with dark liquor, this recipe is non-alcoholic so the whole family can enjoy it!

It has been so cold lately, hot drinks have been the only thing getting me through this winter! Here are a few more of my favorite recipes that you should try next: wassail, Mexican hot chocolate, and Crockpot apple cider!

Hot Toddy Recipe

It’s cold out there! Winter finally hit Utah full-force, so I’ve been looking for ways to stay warm. Honestly, hot toddys are so underrated. If you’ve never had one before, it’s a cozy mix of brewed tea, honey, lemon, and spices. Aaand you’re going to want one in hand all winter long.

This hot toddy recipe is ideal for when you’re feeling under the weather. (Or just craving some wintery comfort!) And get this – it’s totally alcohol-free! So even kiddos can get in on the cozy action. But don’t worry, grown-ups, I got you covered. Scroll down for some liquor add-ins if you’re wanting to spice things up.

Ingredients in a Hot Toddy

Got the winter blues? This hot toddy recipe is here to warm your soul and maybe even soothe that tickle in your throat. It’s packed with immune-boosting goodness and winter flavors, and is completely alcohol-free! So grab your favorite mug and let’s dive into the delicious details:

  • Black Tea: The base of the drink, black tea adds a kick of caffeine and comforting warmth. Choose your favorite – Chai, Earl Grey, English Breakfast for classic strength, or any other brew that tickles your fancy. You can also use herbal tea if you want something caffeine-free.
  • Honey: Nature’s sweet soother, honey coats your throat and gives your immune system a little TLC. Plus, it also adds a touch of sweetness that complements the spice blend beautifully.
  • Lemon Juice: A burst of vitamin C and a zesty counterpoint to the honey, fresh lemon juice cuts through the richness and wakes up your taste buds. Squeeze your own for maximum freshness, or if you’re feeling lazy, store-bought works just fine.
  • Spices: Cloves, nutmeg, and cinnamon create the best wintery flavor in your mug. They not only taste amazing, but help to boost your immune system and clear up your sinuses.

How to Make It

It’s so easy, and takes less than 5 minutes to mix up. Whenever you get a scratchy throat or feel under the weather, make yourself a hot toddy!

  1. Combine Ingredients: Stir the honey, lemon juice, and spices into the hot tea.
  2. Serve: Serve with a slice of lemon, cinnamon stick, and whole star anise.

Tips and Variations

Hot toddies are super easy to make, but there are a few ways to make them even better. Use these tips to upgrade yours!

  • Strain: If you don’t like the grittiness of the spices, let the tea steep with the spices for 5 minutes before straining through a fine mesh sieve. Reheat if needed.
  • Different Types of Tea: I used chai tea, but any black tea would be great with this recipe. For an alternative without caffeine or black tea, use chamomile or Bengal Spice tea.
  • Fresh lemon juice is a must! Don’t use the bottled stuff, that has additives to make it shelf stable that will make the Toddy taste off.
  • Adding Alcohol: For an alcoholic kick, add 1 ½ ounces of dark liquor, such as brandy, rum, bourbon, whiskey, scotch, or cognac.

How Long Will a Hot Toddy Last?

Hot toddys are best made fresh. Discard any leftovers and make a fresh cup when you’re ready for another!

More Hot Drinks to Enjoy All Winter Long!

Print

Hot Toddy

As soon as you feel a cold coming on, make yourself a Hot Toddy! This warm and comforting beverage is made of brewed tea with honey, lemon, and cozy spices stirred in.
Course Beverage
Cuisine british, Irish, Scottish
Keyword hot toddy, hot toddy recipe
Prep Time 3 minutes
Total Time 3 minutes
Servings 1 serving
Calories 47kcal
Author Alyssa Rivers

Ingredients

Instructions

  • Stir the honey, lemon juice, and spices into the hot tea.
  • Serve with a slice of lemon, cinnamon stick, and whole star anise.

Nutrition

Calories: 47kcal | Carbohydrates: 13g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 21mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 2IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 0.1mg
]]> https://therecipecritic.com/hot-toddy/feed/ 0 239646 Pigs in a Blanket https://therecipecritic.com/pigs-in-a-blanket/ https://therecipecritic.com/pigs-in-a-blanket/#comments Wed, 27 Dec 2023 01:00:00 +0000 https://therecipecritic.com/?p=106631 Gotta love a classic Pigs in a Blanket appetizer! These are always the first to go at a party, and…]]>

Gotta love a classic Pigs in a Blanket appetizer! These are always the first to go at a party, and for good reason. Whole all-beef hot dogs are wrapped in crescent roll dough, stuffed with cheeses and baked with a garlicky butter. They’re cheesy, easy to make, and so addictive!

For more easy bite-sized apps, check out these Pizza Stuffed Crescent Rolls, our favorite Chicken Bacon Ranch Pinwheels, and these Mozzarella Sticks.

A stack of pigs in a blanket on a stoneware plate.

Pigs in a Blanket

There are few things in life that my family loves more than pigs in a blanket. It’s one of those nostalgic appetizers that I grew up eating and have continued to adore well into adulthood. What’s not to love? Salty all-beef hot dogs are wrapped up in soft crescent roll dough, stuffed with cheese, baked and then brushed with a totally addictive garlic butter. So good.

We love to eat these Pigs in a Blanket as appetizer, but we love them equally as much served for dinner with a big salad and some grilled veggies. Happy kiddos, happy adults. There are a million different ways you can make pigs in a blanket, but my favorite is what I grew up with, good old packaged crescent roll dough, American cheese and hot dogs. Here’s what you’ll need:

Ingredients in Pigs in a Blanket

This is one of my favorite dishes to make for my kids because the ingredients are so simple. Plus, you can add extra fillings, cheeses, and serve with your favorite dipping sauce to add more flavor! They’re so easy to customize.

  • Crescent Roll Dough: I grew up using crescent dough for pigs in a blanket, so that’s still what I use today. If you want to get a little fancier, you can also make pigs in a blanket with puff pastry. You still have the same effect, but the puff pastry is a little bit more flaky and crispy, whereas the crescent roll dough is soft and sweet. It’s just a personal preference!
  • Hot Dogs: I use all-beef hot dogs, but use whatever you want! This would work with turkey dogs or even chicken hot dogs.
  • Cheese: I like to use American cheese here. It melts wonderfully and gives that all-American Pigs in a Blanket taste, but cheddar cheese would also work nicely.
  • Dijon Mustard: This is totally optional. I usually do half with Dijon, half without since my kids don’t tend to like it. All I do is spread a little bit of mustard on each strip of dough, then roll the hot dog up as I normally would.
  • Butter: You’ll need salted, melted butter. If you don’t have salted butter, that’s fine, just season the butter with salt to taste.
  • Spices: You’ll need garlic powder and onion powder. This gets added to the melted butter mixture and brushed on top of each roll.
  • Maldon Salt: This is also optional, but I love topping these pigs in a blanket with big flakes of salt.

How to Make Pigs in a Blanket

These pigs in a blanket are about as easy as it gets to make. Only a few simple steps and then you’ll have a delicious meaty, buttery snack that the whole family will love!

  1. Preheat Oven, Prepare Pan: Preheat oven to 375 degrees. Line a medium baking sheet with parchment paper.
  2. Shape the Dough: Take the crescent roll dough out of the can. Keep the dough in tact. Gently pull the dough into four rectangles. (They should already be in rectangles as each rectangle has two triangles that are meant to be pulled apart if you were making classic crescent rolls.) Use your fingers to pinch the middle of the triangles together so the rectangle stays in tact when you cut it and roll the pigs in a blanket. Use a pizza cutter to cut each rectangle into three long strips. They should be about 3/4-inch by 4-inches. You should have twelve strips.
  3. Cut the Hot Dogs: Cut the hot dogs into thirds. You should have twelve pieces of hot dog.
  4. Cut Cheese Slices: Cut each slice of cheese in half and then into thirds. You should have six small pieces of cheese.
  5. Add Fillings: If using, brush the strips of dough with a little bit of Dijon mustard. Place a piece of cheese on the bottom of the strip of dough. Then place a mini hot dog on top. Roll up and place on prepared baking sheet.
  6. Bake: Bake for 12 minutes until golden brown and cheese has melted.
  7. Butter Mixture: While the pigs in a blanket bake, melt butter in a small saucepan. Stir in garlic powder and onion powder. When the pigs in a blanket comet of the oven, brush with the butter. Sprinkle with flaked sea salt. Serve with preferred dipping sauce.
4-photo collage of hot dogs being wrapped in crescent roll dough, then brushed with butter.

Tips, Tricks and Variations

These pigs in a blanket are easy to make, and also easy to customize! Here are a few simple ways to switch things up:

  • Use Different Dough: Swap out the crescent roll dough for puff pastry or even pizza dough if that’s what you have on hand.
  • Make it Spicy: For a spicy pigs in a blanket, add in a little bit of crushed red pepper flakes or cayenne pepper to the garlic butter.
  • Other Cheeses: Use cheddar, pepper jack, or even gouda in place of the American cheese.
  • Use Different Hot Dogs: Feel free to swap out turkey or chicken hot dogs for the beef. You could even do cheddarwurst sausage or spicy sausage as a tasty variation.
  • Dipping Sauces: Fry sauce, chipotle mayo, honey mustard, garlic aioli, BBQ sauce, sriracha mayo, the options are endless!
Top-down view of pigs in a blanket served with ketchup.

Can You Make These in Advance?

ABSOLUTELY! Please do. You can prep them a day in advance, cover with plastic wrap and then bake right before serving.

Storing Leftovers

If you have leftover pigs in a blanket, transfer them to an airtight container and store for up to 3 days.

Reheating

  • In the Air Fryer: Preheat air fryer to 375 degrees F and air fry for 3-5 minutes, keeping an eye on your pigs in a blanket to avoid overcooking.
  • In the Oven: Preheat to 350 degrees Fahrenheit and bake for 8-10 minutes, until completely warmed through.
  • In the Microwave: For a snack in a pinch, microwave your pigs in a blanket for 30-second intervals or until warm.
Closeup of one of them being dipped into ketchup.

More Picky Eater-Approved Recipes

Print

Pigs in a Blanket

Gotta love a classic Pigs in a Blanket appetizer! These are always the first to go a party, and for good reason. Whole all-beef hot dogs are wrapped in crescent roll dough, stuffed with cheeses and baked with a garlicky butter. They’re cheesy, easy to make, and so addictive!
Course Appetizer, Dinner, lunch
Cuisine American
Keyword hot dogs in crescent rolls, pigs in a blanket, pigs in a blanket recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 pigs in a blanket
Calories 76kcal
Author Alyssa Rivers
Cost $10

Equipment

  • Baking Sheet

Ingredients

Instructions

  • Preheat oven to 375 degrees. Line a medium baking sheet with parchment paper.
  • Take the crescent roll dough out of the can. Keep the dough in tact. Gently pull the dough into four rectangles. (They should already be in rectangles as each rectangle has two triangles that are meant to be pulled apart if you were making classic crescent rolls.) Use your fingers to pinch the middle of the triangles together so the rectangle stays in tact when you cut it and roll the pigs in a blanket. Use a pizza cutter to cut each rectangle into three long strips. They should be about 3/4-inch by 4-inches. You should have twelve strips.
  • Cut the hot dogs into thirds. You should have twelve pieces of hot dog.
  • Cut each slice of cheese in half and then into thirds. You should have six small pieces of cheese.
  •  If using, brush the strips of dough with a little bit of dijon mustard. Place a piece of cheese on the bottom of the strip of dough. Place a piece of hot dog on top. Roll up and place on prepared baking sheet.
  • Bake for 12 minutes until golden brown and cheese has melted.
  • While the pigs in a blanket bake, melt butter in a small saucepan. Stir in garlic powder and onion powder. When the pigs in a blanket comet of the oven, brush with the butter. Sprinkle with flaked sea salt. Serve with preferred dipping sauce.

Notes

Originally posted May 11, 2020
Updated on December 26, 2023

Nutrition

Serving: 1pigs in a blanket | Calories: 76kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 211mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Vitamin A: 92IU | Calcium: 40mg | Iron: 1mg
]]> https://therecipecritic.com/pigs-in-a-blanket/feed/ 3 106631 Biscoff Cheesecake https://therecipecritic.com/biscoff-cheesecake/ https://therecipecritic.com/biscoff-cheesecake/#comments Tue, 12 Dec 2023 13:00:00 +0000 https://therecipecritic.com/?p=236345 Soft, rich, and loaded with delicious cookie butter flavor, this Biscoff cheesecake is sure to please! Everyone will be lining…]]>

Soft, rich, and loaded with delicious cookie butter flavor, this Biscoff cheesecake is sure to please! Everyone will be lining up for a slice.

When it comes to rich and creamy desserts, cheesecake is at the top of the list for me. It’s always so delicious! And adding cookie butter makes it even better. After you make this amazing Biscoff cheesecake, here are a couple of other recipes you need to try out: cranberry orange cheesecake, or gingerbread cheesecake for another great holiday dessert!

Closeup of a slice of Biscoff cheesecake on a metal cake spatula.

Ah, Biscoff cookies. They’re so simple but have the most addictive flavor! And they’re perfect for adding to all of your favorite desserts to make them taste even better. Enter Biscoff cheesecake – the holiday dessert that’s just what you need in your life.

This Biscoff cheesecake is made with cookie butter spread to give each slice more of that nutty, spiced cookie flavor we all love. You can either buy this prepackaged at the store or make it yourself, whatever’s more convenient! The cookie flavor combined with the tangy, creamy cheesecake is to die for. I know making cheesecake from scratch can be time consuming and tricky at times, but trust me, it’s so worth it! I’ve broken down all the steps and added in tips so you can enjoy this amazing dessert. (And be just as obsessed with it as I am.)

Ingredients Needed

I know it looks like a lot, but most of these ingredients are either reused or pantry staples to make your life a little easier. Exact measurements are in the recipe card below. You can also click on ‘jump to recipe’ at the top of the post to get there!

Crust:

  • Biscoff Cookies: These cookies are crushed and used as the base for the cheesecake crust. You could also use a graham cracker or gingersnap crust if you wanted.
  • Brown Sugar: Adds sweetness and depth of flavor to the crust.
  • Butter: So all the crust ingredients stick together. Butter also adds a rich and delicious flavor!
  • Salt: Just a pinch to enhance all of the flavors.

Filling:

  • Cream Cheese: The main ingredient in the cheesecake filling. Use room temperature cream cheese so everything mixes together nicely!
  • Sugars: You’ll use both brown sugar and granulated sugar here.
  • Biscoff Cookie Butter: The star of the show! This a delicious and nutty flavor to the Biscoff cheesecake.
  • Sour Cream: Adds moisture and extra tanginess to the cheesecake.
  • Eggs: Bind everything together and give the cheesecake its structure.
  • Vanilla Extract: Our trusty flavor enhancer! Use pure vanilla extract if you have it.

Topping:

  • Whipped Cream: Add dollops on top for a little extra creamy goodness! It also makes the cheesecake look nice.
  • Biscoff Cookies: Add crumbles or whole cookies to garnish your Biscoff cheesecake with.
  • Biscoff Cookie Butter: A drizzle to top things off!

Use Full-Fat!

For the best consistency and richness in this Biscoff cheesecake, I recommend using full-fat cream cheese and sour cream. Save that reduced-fat cream cheese for other recipes! You will love the difference it creates when you see how velvety and smooth the cheesecake is.

Biscoff Cheesecake Recipe

Homemade cheesecake can be finicky, so make sure you’ve read through all the instructions before you begin. A couple key tips: don’t skip the water bath, and let the Biscoff cheesecake cool in the oven without opening it! This will make sure your cheesecake turns out perfectly rich and creamy without cracks.

  1. Preheat Oven, Prepare Pan: Preheat the oven to 325 degrees Fahrenheit. Prepare a 10-inch springform pan by spraying lightly with cooking spray.
  2. Biscoff Crumbs: Add the biscoff cookies to a blender or a food processor and pulse until they become fine crumbs.
  3. Cookie Butter Mixture: In a medium bowl, combine the cookie crumbs, brown sugar, melted butter, and salt together. This should resemble damp sand.
  4. Add to Pan: Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
  5. Bake: Bake for 10 minutes. Remove from the oven and set aside to cool completely. Keep the oven on as the cheesecake will bake at the same temperature.

Cheesecake Filling

  1. Beat Cream Cheese: Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium-high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.
  2. Mix in Sugar and Cookie Butter: Add the brown sugar and granulated sugar and beat for 1 minute on medium-high speed. Scrape the bowl again and mix for 1 more minute. Add in the cookie butter and mix until combined before scraping down the bowl again. Add the sour cream and mix until combined, scraping down the bowl again.
  3. Mix in Eggs: Add the eggs one at a time and beat on low speed until combined, about 30 seconds-1 minute. Scrape down the bowl as needed, which will help create a smooth batter.

Prepare the Water Bath

  1. Wrap Springform Pan: Using 18-inch heavy-duty aluminum foil, wrap the outside of the springform pan with 4 sheets of foil, ensuring the sheets are long enough to go up all sides of the pan. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into the pan.
  2. Place in Roasting Pan: Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
  3. Add Cheesecake Batter: Add the cheesecake batter to the pan and smooth over the top of it.
  4. Surround With Water: Using very hot water, add water to the baking pan until there is about 1 ½ inches of water around the springform pan. carefully move the baking pan to a rack in the oven that is positioned in the lower third of the oven.

Keep it Moist

Using a water bath is the only way to get an even bake on your cheesecake and avoid graininess and cracking. If you don’t want to place your Biscoff cheesecake in a water bath, you can achieve similar results by putting the pan of water on the rack directly beneath the cheesecake. 

Bake The Cheesecake

  1. Bake: Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquid still, give it 15 more minutes and check it again.
  2. Cool in the Oven: Once the cheesecake is fairly firm but still has a slight wobble, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
  3. Remove Foil Lining: Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan.

Chill and Serve

  1. Chill: Chill Biscoff cheesecake in the fridge for 4-6 hours, or overnight before serving.
  2. Add Toppings and Enjoy: Before serving top the cheesecake with melted cookie butter, whipped cream, and biscoff cookies and cookie crumbs.
6-photo collage of the crust, cheesecake filling, and topping being prepared.

Tips for Successful Biscoff Cheesecake

If you’ve made it this far, congrats! These tips will ensure that your Biscoff cheesecake turns out perfectly rich and creamy, packed with cookie butter flavor that will have you wanting another slice.

  • Don’t Overbeat: Remember, overbeating your batter invites unwanted air into the mix. This can cause the batter to rise uncontrollably or fall flat during baking.
  • Grease Your Spring Form Pan: Even if your trusty springform pan has a non-stick surface, don’t be tempted to skip greasing it. Think of it as giving your Biscoff cheesecake an extra layer of insurance for a smooth and effortless release. You don’t want all that hard work to end up falling apart!
  • No Peeking: After all the effort you’ve put into creating the perfect water bath for your cheesecake, it’s crucial to let it work its magic. So don’t peek! Every time you open the oven door, you release that precious steam and risk exposing your delicate cheesecake to sudden temperature changes. This can cause it to crack.
  • Let it Cool: You will know your cheesecake is done when there is a slight wobble to the center. Don’t stick a knife or a thermometer inside it. It will cause it to crack. Once it’s done, turn off the oven and let it come to room temperature inside the oven. This takes about an hour. Patience is key!
A whole Biscoff cheesecake with whipped cream on top.

How Long Does Biscoff Cheesecake Last?

Lucky you if you have leftovers! Store leftover Biscoff cheesecake in an airtight container or covered in plastic wrap the fridge for up to 5 days.

Can Biscoff Cheesecake Be Frozen?

Yes it can! Once baked and cooled, leave the cheesecake in the fridge until completely chilled. Don’t add the topping yet! Place the cheesecake on a parchment-lined baking sheet and freeze for 4-6 hours, or until solid. Double or triple-wrap the whole cheesecake with plastic wrap for more protection, followed by a layer of aluminum foil. Freeze for up to 3 months and then thaw overnight in the fridge when you’re ready to enjoy it again.

Front view of a slice of cheesecake with a bite taken out of it.

Try These Other Homemade Cheesecake Recipes Next:

Print

Biscoff Cookie Butter Cheesecake

Soft, rich, and loaded with delicious cookie butter flavor, this Biscoff cheesecake is sure to please! Everyone will be lining up for a slice.
Course Dessert
Cuisine American
Keyword biscoff cheesecake, biscoff cheesecake recipe, cookie butter cheesecake
Prep Time 1 hour 15 minutes
Cook Time 1 hour 15 minutes
chill time 6 hours
Total Time 8 hours 30 minutes
Servings 10 servings
Calories 802kcal
Author Alyssa Rivers

Ingredients

Crust

  • 2 cups crushed biscoff cookies about 32 cookies or 1 8.78-ounce package
  • ⅓ cup brown sugar not packed
  • 5 tablespoons unsalted butter melted
  • pinch of salt

Filling

Topping

Instructions

  • Preheat the oven to 325 degrees Fahrenheit. Prepare a 10-inch springform pan by spraying lightly with cooking spray.
  • Add the biscoff cookies to a blender or a food processor and pulse until they become fine crumbs.
  • In a medium bowl, combine the cookie crumbs, brown sugar, melted butter, and salt together. This should resemble damp sand.
  • Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
  • Bake for 10 minutes. Remove from the oven and set aside to cool completely. Keep the oven on as the cheesecake will bake at the same temperature.

Cheesecake Filling

  • Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium-high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.
  • Add the brown sugar and granulated sugar and beat for 1 minute on medium-high speed. Scrape the bowl again and mix for 1 more minute. Add in the cookie butter and mix until combined before scraping down the bowl again. Add the sour cream and mix until combined, scraping down the bowl again.
  • Add the eggs one at a time and beat on low speed until combined, about 30 seconds-1 minute. Scrape down the bowl as needed, which will help create a smooth batter.

Bake The Cheesecake

  • Using 18-inch heavy-duty aluminum foil, wrap the outside of the springform pan with 4 sheets of foil, ensuring the sheets are long enough to go up all sides of the pan. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into the pan.
  • Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
  • Add the cheesecake batter to the pan and smooth over the top of it.
  • Using very hot water, add water to the baking pan until there is about 1 ½ inches of water around the springform pan. carefully move the baking pan to a rack in the oven that is positioned in the lower third of the oven.
  • Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquid still, give it 15 more minutes and check it again.
  • Once the cheesecake is fairly firm but still has a slight wobble, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
  • Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan.
  • Chill in the fridge for 4-6 hours, or overnight before serving.
  • Before serving top the cheesecake with melted cookie butter, whipped cream, and biscoff cookies and cookie crumbs.

Nutrition

Calories: 802kcal | Carbohydrates: 63g | Protein: 11g | Fat: 57g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 202mg | Sodium: 419mg | Potassium: 233mg | Fiber: 0.3g | Sugar: 47g | Vitamin A: 1655IU | Vitamin C: 0.2mg | Calcium: 145mg | Iron: 1mg
]]> https://therecipecritic.com/biscoff-cheesecake/feed/ 1 236345 Maple Roasted Brussels Sprouts and Butternut Squash https://therecipecritic.com/maple-roasted-brussels-sprouts-butternut-squash/ https://therecipecritic.com/maple-roasted-brussels-sprouts-butternut-squash/#comments Tue, 21 Nov 2023 01:00:32 +0000 http://therecipecritic.com/?p=20664 Simple to make and full of incredible flavor, maple roasted brussels sprouts and butternut squash is the perfect side dish.…]]>

Simple to make and full of incredible flavor, maple roasted brussels sprouts and butternut squash is the perfect side dish. The veggies are crisp on the edges but soft and tender on the inside, tossed in a delicious maple glaze and surrounded by crunchy pecans and cranberries.

Get your daily dose of veggies with these maple-roasted brussels sprouts and squash, then add a few of my other favorite recipes to the rotation: tender roasted root vegetables, parmesan garlic zucchini spears, and cauliflower steaks!

Squash, brussels sprouts, and pecans served in a white baking dish.

Roasted Brussels Sprouts and Butternut Squash in a Maple Glaze

Brussels spouts. Do you love them or hate them? Or have you even tried them? Because the girl that was checking out my groceries had never tried them. She didn’t even know how to cook them. I do have to say I used to fall into this category. I thought brussels sprouts… gross. It all changed for me when my sister in law introduced our family to this recipe at Thanksgiving a few years ago. If Brussels sprouts are prepared the right way, they are AMAZING!

I prefer my brussels sprouts to be drizzled with real maple syrup to give them a sweet flavor. But you can also drizzle them with balsamic vinegar which is great too! Roasting brussels spouts and butternut squash is my favorite way to prepare them! They get that crispy, slightly charred edge with a tender inside.The addition of crunchy pecans and cranberries truly makes this the perfect holiday side. You are going to love this recipe!

Ingredient List

Combine these ingredients to make a flavorful and well-balanced maple roasted vegetable dish. It’s the most delicious way to get your daily dose of veggies!

  • Brussels Sprouts: Provide a hearty base with a slightly nutty flavor.
  • Butternut Squash: Adds natural sweetness and a creamy texture to the dish.
  • Olive Oil: Coats the veggies for a crispy exterior during roasting.
  • Real Maple Syrup: Infuses a subtle sweetness to enhance flavors.
  • Salt and Pepper: Season to taste to balance your maple roasted vegetables!
  • Pecans: So the dish has some crunch and more nutty flavor.
  • Dried Cranberries: Offer a chewy, tart contrast for a burst of flavor.

How to Make Maple Roasted Vegetables

A few simple steps and 30 minutes of your time is all it takes to make these mouthwatering maple roasted vegetables. Even if you’re not a fan of Brussels sprouts or squash, you will be after giving this recipe a try. It’s just so good! The perfect combination of flavors and textures.

  1. Preheat Oven, Prepare Pan: Preheat oven to 425 degrees Fahrenheit and spray a baking sheet with non-stick cooking spray. 
  2. Coat: In a large bowl combine the Brussels sprouts, butternut squash, olive oil, and 1 tablespoon of maple syrup. Toss to coat then season with salt and pepper.
  3. Roast: Spread evenly on the baking sheet and roast in the oven for 25 minutes or until tender and lightly browned. Then remove from the oven.
  4. Combine: Add the roasted Brussels sprouts and butternut squash back to the large bowl. Add pecans, cranberries, and then the remaining 3 tablespoons of maple syrup. Gently toss so it’s coated. Then serve immediately.
4-photo collage of the vegetables being roasted and combined with the other ingredients.

Tips and Tricks

Make your maple roasted Brussels sprouts and butternut squash taste even more amazing with these quick tips!

  • Perfect Roasting: Ensure even roasting by spreading the veggies in a single layer on the baking sheet. Don’t crowd the pan, and make sure there’s enough room between each vegetable.
  • Customize Maple Flavor: Adjust maple syrup quantity based on your sweetness preference. Start with less and then add more to taste!
  • Add Seasonings: Experiment with herbs like rosemary or thyme for added flavor.
  • Nut Variations: Swap pecans for almonds or walnuts to personalize the crunch.
Maple roasted brussels sprouts and butternut squash in a wooden spoon.

Storing Leftovers

This maple roasted veggie dish stores well in the fridge, lasting for up to 3 days in an airtight container. To reheat, simply preheat your oven to 350 degrees Fahrenheit, spread the leftovers on a baking sheet, and warm for 10-15 minutes. This helps maintain the tasty crispiness.

Closeup of maple roasted vegetables in a white baking dish.

Try These Other Brussels Sprout Recipes Next!

Print

Maple Roasted Brussel Spouts and Butternut Squash

Simple to make and full of incredible flavor, maple roasted brussels sprouts and butternut squash is the perfect side dish. The veggies are crisp on the edges but soft and tender on the inside, tossed in a delicious maple glaze and surrounded by crunchy pecans and cranberries.
Course Appetizer, Side Dish
Cuisine American
Keyword maple roasted brussels sprouts, maple roasted butternut squash, maple roasted vegetables
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 310kcal
Author Alyssa Rivers

Ingredients

  • 1 pound brussels spouts ends trimmed, sliced in half
  • 1 pound butternut squash peeled, seeded, and cubed
  • 3 tablespoons olive oil
  • 4 tablespoons real maple syrup, divided
  • salt and pepper, to taste
  • 1 cup whole pecans
  • 1/2 cup dried cranberries

Instructions

  • Preheat oven to 425 degrees Fahrenheit and spray a baking sheet with non-stick cooking spray.
  • In a large bowl combine the Brussels sprouts, butternut squash, olive oil, and 1 tablespoon of maple syrup. Toss to coat then season with salt and pepper.
  • Spread evenly on the baking sheet and roast in the oven for 25 minutes or until tender and lightly browned. Remove from the oven.
  • Add the roasted Brussels sprouts and butternut squash back to the large bowl. Add pecans, cranberries, and the remaining 3 tablespoons of maple syrup. Gently toss to coat. Serve immediately.

Notes

Originally posted on October 27, 2016
Updated on November 20, 2023

Nutrition

Calories: 310kcal | Carbohydrates: 35g | Protein: 5g | Fat: 19g | Saturated Fat: 2g | Sodium: 24mg | Potassium: 658mg | Fiber: 7g | Sugar: 19g | Vitamin A: 8615IU | Vitamin C: 80mg | Calcium: 94mg | Iron: 2mg
]]> https://therecipecritic.com/maple-roasted-brussels-sprouts-butternut-squash/feed/ 19 20664