Ghostly Snack Mix

Name: Ghostly Snack Mix
Prep time: 30 min
Total time: 30 min
Yield: 36
Cuisine: American
Ingredients: 1/2 cup white chocolate or white candy coating; 3 cups white chocolate covered pretzels; 1/2 cup candy eyeballs; 2 cups Bugles; 1 cup dry roasted salted peanuts; 1 cup Halloween M&Ms; 1 cup candy corn

Oct 05, 2020

Ghostly Snack Mix is the cutest Halloween snack mix with chocolate covered ghost pretzels, Bugles, peanuts, M&Ms, and candy corn!

Ghostly Snack Mix - the cutest Halloween snack mix with chocolate covered ghost pretzels, Bugels, peanuts, M&Ms, and candy corn!

Today I’m sharing this Ghostly Snack Mix made with super cute ghost pretzels, a couple salty things, and some Halloween candy. It’s so cute and so tasty!

It would be so cute for a class party or any Halloween party you are attending. It’s also really easy to put together.

Ingredients

White chocolate – I like to use white melting chocolate (sometimes called almond bark) for these because it melts really easily and smoothly.
White chocolate covered pretzels – you could dip your own but buying them already dipped makes things so much easier.
Candy eyeballs – you can usually find these in the Halloween section of most grocery stores around Halloween. Craft stores will also probably have them.
Bugles – you can also use Fritos or other salty corn based chip
Dry roasted salted peanuts – you could use another nut if you prefer.
Halloween colored M&Ms
Candy corn

How To Make Pretzel Ghosts

This is my biggest tip for these: start with white chocolate covered pretzels! Don’t dip your own pretzels.

Melt. Melt white chocolate until smooth.
Dip. Dip tops of pretzels in the melted white chocolate.
Add eyes. Quickly top with candy eyes.
Cool. Let cool completely on parchment or wax paper.

How To Make Ghostly Snack Mix

Combine. Combine cooled ghost pretzels, Bugles, peanuts, M&Ms, and candy corn in a large mixing bowl.
Toss. Toss gently to combine.

How Long Is It Good For?

Homemade snack mix is good for several weeks (I usually say 2 weeks just to be safe) if stored in an airtight container. It should be fine at room temperature but if you notice the chocolate melted, you may need to move it to the fridge.

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📖 Recipe

Yield: about 36 servings

Ghostly Snack Mix

Ghostly Snack Mix is the cutest Halloween snack mix with chocolate covered ghost pretzels, Bugles, peanuts, M&Ms, and candy corn!

Prep Time 30 minutes

Total Time 30 minutes

Ingredients

½ cup white chocolate or white candy coating
3 cups white chocolate covered pretzels
½ cup candy eyeballs
2 cups Bugles
1 cup dry roasted salted peanuts
1 cup Halloween M&Ms
1 cup candy corn

Instructions

Heat white chocolate in a microwave safe bowl in the microwave in 30 second increments, stirring after each 30 seconds, until chocolate is melted and smooth.
Dip top of white chocolate covered pretzels in the melted chocolate and set on parchment or wax paper. Top with 2 candy eyeballs. Repeat with remaining pretzels. Let cool completely before making mix.
To make the mix, combine all remaining ingredients and the pretzels ghosts in a large bowl. Toss gently to combine.

Bourbon Praline Fudge

Sep 27, 2020

Bourbon Praline Fudge is a quick and easy fudge recipe that tastes just like homemade pralines! With just a hint of bourbon and a crunch of pecans. Your holiday cookie tins need this fudge!

Bourbon Praline Fudge - quick and easy fudge that tastes just like homemade pralines! With just a hint of bourbon and a crunch of pecans. Your holiday cookie tins need this fudge!

Pralines are one of my favorite holiday treats but I can’t make them to save my life.

That’s why I love this Bourbon Praline Fudge recipe. It tastes just like pralines but with a lot less work. It doesn’t require a candy thermometer so it’s practically fool proof.

This fudge would be a great for a holiday cookie exchange or in your holiday cookie tins.

Ingredients

Butter
Brown sugar
Evaporated milk
Bourbon – you can leave the bourbon out completely if you want.
Powdered sugar
Pecans

How To Make Bourbon Praline Fudge

Melt butter, brown sugar, evaporated milk together; stirring until sugar in melted
Transfer to a stand mixer and beat in bourbon and powdered sugar
Beat for 10 minutes, until the mixture is thick and holds it’s shape
Beat in pecans
Transfer to an 8×8-inch pan lined with aluminum oil and sprayed with oil
Refrigerate overnight before slicing and serving

How Long Is Fudge Good For?

Homemade fudge is good for up to 3 – 4 weeks when stored in the refrigerator. Make sure to store it in an airtight container to keep it fresh as long as possible.

Can You Freeze Fudge?

You can freeze fudge for up to 3 months. I would wrap it tightly with plastic wrap and then put it in a freezer ziploc bag or other airtight container.

Just defrost it in the fridge overnight before serving.

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📖 Recipe

Yield: about 36 servings

Bourbon Praline Fudge

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Ingredients

¾ cup (1 ½ sticks) butter
2 cups packed brown sugar
½ cup evaporated milk
1 tablespoon Bourbon
3 cups powdered sugar
1 cup chopped pecans

Instructions

Line an 8x8-inch baking dish with aluminum foil (or parchment paper) and spray with oil.
In a saucepan, melt butter, brown sugar, and evaporated milk together over medium heat, stirring frequently. Heat to a full boil and let boil for 1 minute. Remove from heat and transfer to the bowl of a stand mixer.
Add bourbon. Add powdered sugar ½ cup at a time, beating after each addition. Once all the sugar is added, beat on high for about 10 minutes, until it's thick and begins to hold it's shape. Beat in pecans.
Scrape into the prepared pan and smooth out the top if necessary.
Refrigerate overnight before slicing and serving.

Chicken Tortellini Soup

Sep 23, 2020

Chicken Tortellini Soup is classic chicken noodle soup made with cheese tortellini and topped with Parmesan cheese! The perfect comfort food for a chilly day or when you’re feeling under the weather.

Tortellini makes homemade soup easy and delicious! Some of our other favorites are Creamy Tomato Tortellini Soup and Sausage Tortellini Soup.

It’s below 80 degrees in Texas which means it’s officially soup weather!

In this last week alone I’ve made matzo ball soup, Lemon Chicken and Rice Soup, and this Chicken Tortellini Soup. For some reason, making soup is just so much more fun than making anything else.

This is your classic chicken noodle soup but made with cheese tortellini instead of regular noodles. And then topped with Parmesan cheese because cheese is always a good idea.

It’s quick and easy and perfect for a cold day or a day you just need a big bowl of comfort.

Chicken Tortellini Soup - classic chicken noodle soup made with cheese tortellini and topped with Parmesan cheese! The perfect comfort food for a chilly day or when you're feeling under the weather.

Ingredients

Olive oil
Butter
White Onion
Carrots
Celery
Garlic
Chicken Broth – use low-sodium so you can control the amount of salt in soup.
Shredded Chicken – use a rotisserie chicken to make life really easy!
Frozen Cheese Tortellini – you can use fresh tortellini but it will probably take less time so keep an eye on top.
Parmesan Cheese
Parsley

Instructions

Cook onion, carrot, and celery in olive oil and butter until softened
Add garlic and cook until fragrant, just 30 seconds or so
Add chicken broth and bring to a boil
Add tortellini and cook according to package instructions
Season to taste with salt and pepper
Serve with Parmesan and fresh parsley on top

How Long Is It Good For?

This Chicken Tortellini Soup will be good for 3 – 4 days in the fridge. Store it in an airtight container and then reheat on the stovetop or in the microwave. If it seems too thick, add more chicken broth until it reaches it’s original consistency.

Can You Freeze It?

You can definitely freeze this Chicken Tortellini Soup. Let it cool completely before putting it in freezer-safe airtight containers. It will be good in the freezer for up to 3 – 4 months.

When you’re ready to serve it, defrost it overnight in the fridge and then warm it on the stovetop or even in the slow cooker. If it’s too thick, add chicken broth until it reaches the desired consistency.

What To Serve with Chicken Soup?

I think a delicious bread goes perfectly with homemade soup!

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📖 Recipe

Yield: 6 servings

Chicken Tortellini Soup

Chicken Tortellini Soup is classic chicken noodle soup made with cheese tortellini and topped with Parmesan cheese! The perfect comfort food for a chilly day or when you're feeling under the weather.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

1 tablespoon olive oil
1 tablespoon unsalted butter
1 small white onion, diced
2 carrots, peeled and thinly sliced
2 celery ribs, thinly sliced
4 cloves garlic, minced
12 cups low-sodium chicken broth
2 cups cooked shredded chicken
1 (18 ounce) package frozen cheese tortellini
salt and pepper
Parmesan cheese, for serving
parsley, for serving

Instructions

Heat olive oil and butter over medium heat in a large soup pot.
Add onion, carrots, and celery; cook, stirring frequently, until softened, about 5 minutes.
Add garlic and cook about 30 seconds, just until fragrant.
Add chicken broth; raise heat to high and bring to a boil.
Cook for about 5 minutes, until veggies are fork tender.
Add chicken and frozen tortellini and cook according to tortellini package instructions, probably about 5 minutes.
Season to taste with salt and pepper.
Top with Parmesan cheese and parsley before serving.

Lemon Chicken and Rice Soup

Sep 17, 2020

Lemon Chicken and Rice Soup is a quick cooking chicken soup with rice, vegetables, and a light lemony broth. It’s my favorite winter soup and great for when you’re feeling a little under the weather!

Chicken soup with rice, carrots, and fresh dill in a white bowl with a spoon and lemon slice.

This was my favorite soup last winter. I made it pretty much every week.

It has a light lemony chicken broth, shredded chicken, rice, veggies, and fresh dill. It’s different enough from the usual chicken soup to be interesting but also close enough to still feel comforting.

It’s great when you’re sick or just when it’s cold outside or really any time you just need a big bowl of comfort.

I also have a Chicken and Wild Rice Soup recipe that I make constantly during the winter!

Chicken soup with rice, carrots, and fresh dill in a white bowl. Garnished with a lemon slice.

Ingredients

Olive oil – you can use any cooking oil that you like. You could even use butter but don’t have the heat too high or it may burn.
Onion – I like a white onion in this recipe but you can use any color.
Carrots
Garlic
White rice – use any kind of white rice you like, I used jasmine because that’s what I had on hand.. If you want to use brown rice, you will need to up the cooking time according to the rice packaging and add extra broth
Chicken broth – I like using low-sodium chicken broth so I can control how salty the soup is. I usually make my own chicken broth.
Cooked shredded chicken – this is a great use of rotisserie chicken or you could cook your own chicken.
Fresh lemon juice – using fresh lemon juice is pretty important in this recipe because lemon is a prominent flavor but if you need to use bottled juice, it will still be delicious.
Fresh dill – you can use dried dill in a pinch.
Salt and pepper

Instructions

Cook vegetables. Cook onion and carrots in oil until softened.
Combine. Add garlic and rice; cook until garlic is fragrant. Add chicken broth.
Bring to a boil, cover, and lower to a simmer; cook until rice is done, about 15 minutes
Add flavor. Stir in lemon juice and fresh dill.

Chicken soup with rice, carrots, and fresh dill in a white bowl with a lemon slice and spoon.

How Long Is It Good For?

Lemon Chicken and Rice Soup will be good in the fridge for up to 3 – 4 days. Make sure to store it in an airtight container. I like these soup containers.

You can reheat it in the microwave or on the stovetop. The rice will continue to absorb the liquid as it sits in the fridge so it will more than likely need more chicken broth and maybe even another squeeze of lemon juice.

Can You Freeze It?

You can freeze this soup for up to 3 months. Once it’s cooled completely, transfer it to an airtight, freezer-safe container.

When you are ready to serve it, let it defrost overnight in the fridge and reheat in the microwave or on the stove. It will probably need more chicken broth to get it back to a soupy consistency.

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📖 Recipe

Yield: about 6 servings

Lemon Chicken and Rice Soup

Lemon Chicken and Rice Soup is a quick cooking chicken soup with rice, vegetables, and a light lemony broth. It's my favorite winter soup and great for when you're feeling a little under the weather!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

2 teaspoon olive oil
1 small white onion, diced
2 carrots, peeled and thinly sliced
3 cloves garlic, minced
½ cup white rice
6 cups low-sodium chicken broth
2 cups cooked chicken, shredded
3 tablespoon lemon juice
1 tablespoon fresh dill
salt and pepper

Instructions

Heat olive oil over medium heat in a large soup pot. Add onion and carrots and cook until they begin to soften and onion starts to turn translucent.
Add garlic and rice; cook, stirring, until garlic is fragrant, about 30 seconds.
Add chicken broth and bring to a boil. Lower to a simmer, cover, and cook until rice is cooked, about 15 minutes.
Stir in cooked chicken, lemon juice, and fresh dill.
Season to taste with salt and pepper.
Serve hot with more fresh dill on top, if desired.

Chicken Marsala

Sep 09, 2020

Chicken Marsala – pan fried chicken breasts and mushrooms in a rich marsala sauce. Serve over mashed potatoes to soak up all the sauce!

Originally published December 27, 2009. Updated September 9, 2020.

I’m not a huge fan of chicken breasts. The one exception is chicken with mushrooms and some kind of sauce. This Chicken Marsala or Chicken Thighs with Creamy Rosemary Mushrooms are my absolute favorite ways to cook chicken breasts.

I also love this recipe because it’s simple, fairly quick, and I usually have all the ingredients on hand.

…

Chicken Burrito Dip

Sep 09, 2020

Chicken Burrito Dip is such a delicious party snack! It’s a spicy dip full of chicken, corn, beans, enchilada sauce, and lots of cheese. Dip tortilla chips or Fritos!

Chicken Burrito Dip - chicken, beans, and corn baked with enchilada sauce and cheese for a delicious party snack!

Originally posted January 25, 2015. Updated September 9, 2020.

There are few things that I love more than a gooey cheesy dip. Especially if I can dip Fritos in it!

This Chicken Burrito Dip is full of chicken, pinto cheese, fire roasted corn, and jalapeno for a little heat. Plus enchilada sauce and lots of monterey jack cheese!

If you love spicy, cheesy dips as much as I do, you need to make my Hatch Chile Cheese Dip, too!

Ingredients

Onion
Jalapeno – only use half of the jalapeno if you don’t love a lot of spice.
Garlic
Cooked and shredded chicken – cook your own or buy a rotisserie chicken from the grocery store!
Fire roasted corn – find this in the frozen section of your grocery store! If you can’t find fire roasted, just use regular corn.
Pinto beans – you can substitute black beans if you prefer.
Enchilada sauce – use your favorite kind of enchilada sauce.
Cumin
Monterey jack cheese – you can substitute cheddar if you prefer!
Cilantro – this is just for garnish but it adds such a great brightness to the dip.

How To Make Chicken Burrito Dip

Cook onion and jalapeno until softened; add garlic
Stir in cooked chicken, corn, beans, enchilada sauce, and cumin
Add half of the cheese
Pour into a casserole dish and top with remaining cheese
Bake at 350F for 10 – 15 minutes
Sprinkle with fresh cilantro before serving
Serve with Fritos or tortilla chips

How Long Is It Good For?

This chicken burrito dip will be good for up to 3 days. Make sure to cover it tightly and store it in the refrigerator.

You can reheat it in the microwave or oven.

Can You Make It Ahead?

You can make this Chicken Burrito Dip ahead of time if you need to. Prep everything up to the point of baking, cover it tightly, and put it in the fridge until you are ready to bake it. It may need a couple more minutes in the oven since it will be chilled.

Can You Freeze It?

Yes, you can freeze it. Assemble it in a freezer-safe casserole dish (I like these disposable ones) up to the point of baking. Let it cool completely, cover it tightly, and put it in the freezer for up to 3 months.

To cook it, you can let it thaw in the refrigerator overnight and then continue with the baking instructions. Or you can bake from frozen by adding another 10 – 15 minutes to the bake time.

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📖 Recipe

Yield: 8 servings

Chicken Burrito Dip

Chicken Burrito Dip is such a delicious party snack! Chicken, beans, and corn baked with enchilada sauce and cheese. Dip tortilla chips or Fritos.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

1 teaspoon olive oil
1 small onion, diced
1 small jalapeno, minced
1 clove garlic, minced
2 cups shredded chicken
1 15-ounce can pinto beans
1 cup frozen fire-roasted or regular corn, thawed and drained
1 cup red enchilada sauce
2 teaspoons ground cumin
3 cups shredded Monterey jack cheese
Chopped fresh cilantro, for garnish
Corn chips, for dipping

Instructions

Preheat oven to 350F.
Heat the olive oil in a large pan over medium heat. Add onion and jalapeno and cook until veggies are softened and onion is translucent. Add garlic and cook until fragrant, about 30 seconds. Stir in the chicken, beans, corn, red enchilada sauce, cumin, and half of the cheese. Raise heat and bring to a simmer. Remove from heat and transfer to a 9x13-inch baking dish. Sprinkle with remaining cheese.
Bake for 10 - 15 minutes or until all the cheese is melted and bubbly. Garnish with sour cream and cilantro.

Four Cheese Spaghetti

Aug 30, 2020

Four Cheese Spaghetti is an easy 30 minute dinner recipe! Spaghetti with a delicious garlicky cheese sauce made with 4 cheeses. A perfect meatless meal or add grilled chicken!

Creamy cheesy spaghetti on white plate; fork lifting spaghetti off plate

Is everybody having trouble getting dinner on the table before 8 pm?

I thought having the kids home for school would make getting dinner ready less hectic.

I was very, very wrong.

I’ve been doing a lot of pastas recently just because they’re so easy and I know the whole house is going to love them. Like this Four Cheese Spaghetti. I mean, can you really go wrong with pasta in a cream sauce made with 4 different cheeses?!

Creamy cheesy spaghetti in a pot with parsley on top

Ingredients

Spaghetti – you can use whatever shape of pasta you want, my kids just really enjoy spaghetti. Don’t all kids?!
Butter – this is going to be used to make your roux, the thing that thickens your sauce and makes it stick to your pasta.
All-purpose flour – the other part to the rouz.
Garlic – there aren’t a lot of herbs or spices in this dish so garlic is key.
Half and half – you can use whole milk but will end up with a less rich sauce. You can use heavy cream and end up with a richer sauce. Use what’s in your fridge.
Mozzarella cheese – mozzarella melts really nicely which makes it perfect for recipes like this.
Fontina cheese – if you can’t find fontina, provolone or gouda will work here.
Gruyere cheese – if you can find gruyere, swiss is a great option.
Parmesan cheese – Parmesan is essential in this dish.
Fresh parsley – this is optional but it adds a lot of brigthness to the rich dish.

Instructions

Cook pasta. Cook spaghetti according to package instructions; drain, reserve ½ cup pasta water, and set pasta aside.
Make roux. Melt butter; whisk in flour, garlic, and salt and pepper until mixture is smooth. Slowly whisk in half and half. Bring to a boil; let cook until thickened.
Add cheese. Remove from heat and stir in cheeses; stir until smooth.
Combine. Add cooked spaghetti and toss to combine. Slowly add reserved pasta water until it reaches desired consistency.
Garnish. Sprinkle with fresh parsley before serving

How Long Is It Good For?

This Four Cheese Spaghetti will stay good in the refrigerator for up to 4 – 5 days. Make sure to store it in an airtight container to keep it fresh for as long as possible.

To reheat, you can use either the microwave or the stove. The sauce will probably be a little too thick so you can use a splash of broth or water to get it back to it’s original consistency.

Can You Freeze Four Cheese Spaghetti?

No, I don’t recommend freezing this dish. Cream sauces tend to change textures once frozen and defrosted and it might not taste the same.

Cheesy spaghetti on a white plate with parsley and black pepper on top

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📖 Recipe

Yield: 6 servings

Four Cheese Spaghetti

Four Cheese Spaghetti is an easy 30 minute dinner recipe! Spaghetti with a delicious garlicky cheese sauce made with 4 cheeses. A perfect meatless meal or add grilled chicken!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

8 ounces spaghetti
¼ cup butter
2 tablespoons all-purpose flour
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 ½ cups half and half
1 cup mozzarella cheese, shredded
1 cup fontina cheese, shredded
½ cup gruyere cheese, shredded
¼ cup Parmesan cheese, shredded
fresh parsley, for serving

Instructions

Cook spaghetti according to package instructions. Reserve about ½ cup pasta water. Drain and set aside.
While spaghetti is cooking, melt butter over medium heat. Add flour, garlic, salt, and pepper; whisk until it becomes a paste; about 1 minute. Gradually whisk in half and half. Bring to a boil and let cook until thickened, stirring frequently, until thickened. Remove from heat.
Stir cheeses into sauce; stir until smooth. Add pasta and toss to combine. Add reserved pasta water as needed to reach desired consistency.
Sprinkle with parsley before serving.

Mini Pizza Bagels

Aug 26, 2020

Mini bagels topped with pizza sauce, pepperoni, and cheese. Mini Pizza Bagels are homemade bagel bites but better! Make a bunch and keep them in the freezer for quick snacks or dinners.

Have you gotten creative with lunch ideas while we’ve been staying at home?

I’ve been trying to come up with easy ideas that aren’t the usual cold sandwich but are still delicious.

These Mini Pizza Bagels have become a staple because not only do my kids love them, it takes me less than an hour to assemble a bunch of them and pop them in the freezer for even easier lunches.

Mini Pizza Bagels - make your own bagel bites! Mini bagels topped with pizza sauce, cheese, and pepperoni. Freezer instructions included!

Ingredients

Mini bagels – you could use regular size bagels instead.
Pizza sauce – use your favorite homemade or store-bought pizza sauce.
Mozzarella cheese – you could also use the Italian cheese blend.
Sliced pepperoni – change up toppings if you want! Italian sausage, bacon, veggies, whatever you get on your pizza normally!

Directions

Prepare. Slice each bagel in half and place on a baking sheet.
Add sauce. Spread pizza sauce on each bagel half.
Add toppings. Top with shredded mozzarella and diced pepperoni.
Bake. Bake at 350F for about 15 minutes, until bagel is crispy and cheese is melted.

Frozen homemade bagel bites in a freezer ziploc bag

Can You Freeze Them?

My favorite part about these mini pizza bagels is how well they freeze. I’ve been known to buy a couple bags of Thomas’® Plain Mini Bagels just to make a ton of these little pizzas to have in the freezer.

The best way to freeze them is to put the assembled pizzas (before baking!) onto a baking sheet and putting that into the freezer for a couple hours until all the ingredients are pretty frozen. And then you can gently transfer them to a freezer bag and store them in the freezer for up to 3 months.

To bake from frozen, preheat the oven to 350F and bake for 20 – 25 minutes, until the bagels and crispy and the cheese is melted.

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📖 Recipe

Yield: 6 servings

Mini Pizza Bagels

Mini bagels topped with pizza sauce, pepperoni, and cheese. Mini Pizza Bagels are homemade bagel bites but better! Make a bunch and keep them in the freezer for quick snacks or dinners.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

1 package Thomas'® Plain Mini Bagels
1 cup pizza sauce
1 cup shredded mozzarella cheese
10 slices pepperoni, diced

Instructions

Preheat oven to 350F.

Line a baking sheet with parchment paper.

Split each bagel and place on prepared baking sheet.

Spread a spoonful of pizza sauce on each bagel half. Sprinkle with cheese and pepperoni. (Stop here if freezing!)

Bake in preheated oven for about 15 minutes, until the bagels are toasted and the cheese is melted.

Notes

To freeze: place prepared bagels on a baking sheet and freeze for a few hours, until all ingredients are frozen. From there, you can gently place them in a plastic freezer bag and freeze until you're ready to bake. To bake from frozen, bake at 350F for 20 - 25 minutes, until bagel is toasted and cheese is melted.

Instant Pot Corn Chowder

Aug 25, 2020

Instant Pot Corn Chowder is a creamy chowder with fresh corn, potatoes, bacon, and cheddar cheese. It cooks in the pressure cooker in just 25 minutes!

Instant pot corn chowder topped with cheese, bacon, and green onions in a white bowl

Don’t you just love this time of year when the corn is so good?!

I love putting corn is everything during summer. I even have a caramel corn ice cream that includes fresh corn!

This Instant Pot Corn Chowder is a family favorite. I have to double it if I want to have even a drop of leftovers! It has a super creamy base and it’s full of fresh corn, potatoes, cheese, and bacon. How can you go wrong with those ingredients?!

If you’re not into soup during the summer (I get it, it’s a million degrees in Texas right now), cut the corn off the cob and put it in a freezer ziploc bag so you can make this soup when it gets cooler!

Corn chowder topped with cheddar cheese, bacon, and green onions in a white bowl

Ingredients For Instant Pot Corn Chowder

Scroll down for ingredient amounts!

Corn – use fresh corn if it’s in season, otherwise frozen is perfectly fine
Red or gold potatoes – you can totally use russet potatoes if that’s what you have but red or gold potatoes tend to make a creamier chowder
White onion
Garlic
Low-sodium chicken broth – if you don’t have low-sodium broth, lower to amount of salt that you add
Half and half
Cornstarch – you are going to use this to create a slurry with the half and half. That will help to thicken the soup.
Cheddar cheese
Bacon – pork or turkey, whatever you prefer. You can even leave it out completely!
Green onions

How Long Is It Good For?

Corn chowder will stay good in the fridge for up to 3 – 4 days. Make sure to store it in an airtight container.

You can reheat on the stovetop or the microwave. If it seems too thick, a splash of chicken broth will help to loosen it up.

Directions

Add ingredients to Instant Pot. Add corn, potatoes, onion, garlic, chicken broth, salt, and pepper to Instant Pot
Cook. Cook on high for 15 minutes; quick release
Make slurry. Whisk together half and half and cornstarch
Add slurry to soup. Stir half and half mixture into the chowder
Continue cooking. Press the saute button and cook until thickened, about 8 – 10 minutes
Serve. Sprinkle with cheddar, bacon, and green onions before serving

Can You Freeze Corn Chowder?

I don’t recommend freezing this corn chowder. It has half and half in it and soup made with dairy products tend to change texture when frozen.

Make It Vegetarian

Use vegetable broth and skip the bacon to make this a vegetarian soup! You could even substitute a vegan bacon if you want!

Spoon filled with corn chowder with bacon and green onions on top

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📖 Recipe

Yield: about 8 servings

Instant Pot Corn Chowder

Instant Pot Corn Chowder is a creamy chowder with fresh corn, potatoes, bacon, and cheddar cheese. It cooks in the pressure cooker in just 25 minutes!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

3 cups fresh corn, about 3 ears (can also use frozen)
2 ½ cups peeled and diced red or gold potato
1 small white onion, diced
3 cloves garlic, minced
3 ½ cups low-sodium chicken broth
1 teaspoon salt
½ teaspoon black pepper
1 cup half and half
2 tablespoon cornstarch
1 cup shredded cheddar cheese
½ pound bacon, cooked and crumbled
2 green onions, thinly sliced

Instructions

To the instant pot, add corn, potatoes, onion, garlic, chicken broth, salt, and pepper.
Lock instant pot, close pressure valve, and set to high pressure for 15 minutes.
Quick release the pressure.
In a small bowl, whisk together half and half and cornstarch. Stir half and half mixture into the chowder.
Press the saute button and cook, stirring frequently, until the chowder has thickened, 8 - 10 minutes.
Stir in most of the cheddar cheese and bacon.
Before serving, top with the rest of the cheese, bacon, and sliced green onions.

Caramel-Filled Brownies

Aug 21, 2020

Caramel-Filled Brownies are rich chocolate brownies filled with a layer of caramel and topped with pecans and chocolate chips! These are a must make for caramel lovers!

3 brownies filled with caramel and topped with pecans and chocolate chips on a white plate

Originally published April 17, 2011. Updated August 21, 2020.

Years ago, when this post was first published and this blog was just a fun little hobby for me, I was in a group of bloggers that baked and cooked our way through the Pastry Queen cookbook. These Caramel-Filled Brownies were one of my favorite recipes from that book!

I mean, can you really go wrong with dark chocolate brownies with a layer of caramel in the middle and nuts and more chocolate on top?!

3 brownies stacked on a white plate. Brownies have a layer of caramel and are topped with pecans and chocolate chips. Glass of milk in the background.

Ingredients

Pecans – you could use another nut, like walnuts, if you prefer.
Butter
Bittersweet chocolate – you could use semisweet if you prefer a sweeter brownie. This is the chocolate that’s going to make up the brownie itself.
Sugar
Eggs
Vanilla
Flour
Baking Soda – the leavening agent for these brownies, which means they will help them rise in the oven.
Caramels – these are getting melted down to create the caramel layer in the center.
Heavy Cream – this is going to help thin out the caramel layer.
Semisweet chocolate chips – chocolate chips are going on top with the chopped nuts.

Instructions

Prep. Toast pecans.
Melt chocolate. Melt butter and bittersweet chocolate together.
Wet ingredients. Beat together butter mixture, sugar, eggs, and vanilla.
Dry ingredients. Transfer half of the batter to a 9×13-inch pan.
Bake. Bake for 20 minutes; let cool.
Prep caramel. Melt the caramels and heavy cream together.
Add caramel. Pour over cooled brownies.
Top. Top with remaining brownie batter.
Bake. Bake 20 minutes.
Cool.Cool completely before slicing and serving.

How Long Are Brownies Good For?

These brownies will be good for up to 4 – 5 days if stored in an airtight container. They will be fine at room temperature, no need to refrigerate.

Can You Freeze Them?

You can freeze these caramel brownies for up to 3 months. Let them cool completely and then wrap them individually in plastic wrap and then place them all in a freezer ziploc bag.

When you are ready to enjoy you, just let it sit at room temperature until defrosted.

3 brownies with a caramel center and topped with pecans and chocolate chips

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📖 Recipe

Yield: 24 servings

Caramel-Filled Brownies

Caramel-Filled Brownies - rich chocolate brownied filled with a layer of caramel and topped with pecans and chocolate chips! These are a must make for caramel lovers!

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

1 ½ c. pecans
1 cup (2 sticks) unsalted butter
12 ounces bittersweet chocolate, coarsely chopped
1 ½ cups sugar
4 large eggs
1 tablespoon vanilla
1 ¼ cup all-purpose flour
½ teaspoon salt
14 ounces caramel candies, unwrapped
⅓ cup heavy whipping cream
1 cup semisweet chocolate chips

Instructions

1. Preheat the oven to 350°F. Arrange the pecans on a baking sheet in a single layer and toast for 7 to 9 minutes, until golden brown and aromatic. Coarsely chop the nuts.

2. Line a 9" x 13" baking pan with aluminum foil, leaving several inches hanging over the short ends of the pan. Grease the foil with butter or cooking spray. Be sure to grease the sides of the foil-covered pan thoroughly, or the caramel layer in the middle of the brownies with stick.

3. Combine the butter and chocolate in a heavy-bottomed medium saucepan set over low heat, stirring occasionally until melted and smooth.

4. Transfer the chocolate mixture to a large bowl. Add the sugar, eggs, and vanilla mixing until thick and glossy. This will take 1 to 2 minutes of vigorous mixing with a wire whisk or about 1 minute using a mixer fitted with a paddle attachment set on medium-high speed.

5. Whisk or stir in the flour and salt.4) Transfer half the batter to the baking pan and spread evenly.

6. Bake for 20 minutes. Let the brownies cool about 20 minutes.

7. Stir the caramels and cream in a heavy medium saucepan over low heat until melted and smooth. Remove from the heat and stir in half the pecans. Immediately spread the caramel mixture over the brownies.

8. Pour the remaining brownie batter evenly over the caramel mixture and spread gently to cover (do not pour it in a clump, or it will be difficult to spread over the hot caramel without mixing up the layers).

9. Sprinkle the chocolate chips and remaining pecans on top of the brownie layer.

10. Bake for 20 minutes. Cool the brownies completely in the pan.

11. Grab the foil edges and lift the brownies out of the pan. Cut them into squares.

Notes

If individually wrapped in plastic wrap, the brownies will keep for 1 week at room temperature or for 1 month in the freezer.

Shrimp Tacos with Pineapple Slaw

Aug 20, 2020

I’m obsessed with shrimp tacos again. I just love spicy shrimp topped with a fruit slaw or salsa all wrapped in a corn tortilla.

And it’s a total bonus that shrimp cooks in only a couple minutes! You can definitely make this meal in less than 30 minutes from start to finish.

How To Make Chipotle Shrimp

Marinate shrimp in chipotle peppers, adobo sauce, pineapple juice, lime juice, cumin, and salt and pepper for 30 seconds
Saute for about 2 minutes per side, until the shrimp is pink and cooked through

How To Make Pineapple Slaw

Combine coleslaw mix, diced pineapple, Bud Light Seltzer in Mango, lime juice, cilantro and salt and pepper
Refrigerate until ready to serve

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📖 Recipe

Yield: 4 servings

Shrimp Tacos with Pineapple Slaw

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

1 pound Kroger frozen medium raw shrimp, thawed, peeled, and tails removed
1 chipotle in adobo, plus 1 tablespoon adobo sauce
2 tablespoon pineapple juice
1 tablespoon lime juice
1 teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
8 Kroger corn tortillas

For the Pineapple Slaw:

1 ½ cups Kroger coleslaw mix
1 cup fresh pineapple, diced
1 tablespoon lime juice
1 tablespoon Bud Light® Seltzer in Mango
2 tablespoon fresh cilantro, chopped
salt and pepper to taste

Instructions

To prepare the shrimp, pat shrimp dry with paper towels. Set aside.

In a mixing bowl, stir together chipotle peppers, adobo sauce, pineapple juice, lime juice, cumin, salt and pepper. Add shrimp. Refrigerate for 30 minutes.

While shrimp marinates, make slaw by combining all ingredients in a mixing bowl, making sure all the cabbage is coated in the juices. Refrigerate until ready to serve.

To cook the shrimp, heat olive oil over medium-high heat. Add shrimp, shaking off excess marinade, to the hot pan. Cook about 2 minutes per side, until pink and curled and cooked through. Remove to a plate.

To assemble the tacos, heat tortillas in a dry skillet until they're soft. Add cooked shrimp and top with the pineapple slaw. Add more fresh cilantro or a squeeze of lime, if desired.

Pumpkin Walnut Muffins

Aug 19, 2020

Pumpkin Walnut Muffins are moist pumpkin muffins with walnuts and a crunchy topping. The perfect fall breakfast!

Originally posted October 1, 2012. Updated August 19, 2020.

Pumpkin muffins are definitely one of my favorite things about fall. There’s just something so comforting about a warm, spicy pumpkin muffin.

This is a really old recipe that I’ve made so many times because everyone in my house loves them. The muffins are just so fluffy and the walnuts add the perfect crunch.

I also really love my Pumpkin Banana Muffins, especially when I have a bunch of ripe bananas that need to get used.

Ingredients

All purpose flour
Baking soda
Cinnamon
Nutmeg
Salt
Unsalted butter
Brown sugar
Eggs
Pumpkin puree – make sure it is pumpkin puree and not pumpkin pie filling. The only ingredients should be pumpkin.
Vanilla
Walnuts – you could use pecans in place of the walnuts if you prefer.
Raw sugar – this is getting sprinkled on top to add a bit of a crunch. If you don’t have it, you can use granulated sugar or skip that step completely.

Instructions

Dry ingredients. Stir together flour, baking soda, cinnamon, nutmeg, and salt.
Wet ingredients. Beat butter and sugars together. Add eggs, pumpkin puree, and vanilla.
Combine. Combine dry ingredients and wet ingredients.
Add nuts. Fold in walnuts.
Transfer. Divide batter among prepared muffin cups.
Top. Sprinkle raw sugar on top of each muffin.
Bake. Bake at 350F for 20 – 22 minutes.

How Long Are They Good For?

Pumpkin walnut muffins will be good for up to 4 – 5 days in an airtight container. They are fine at room temperature, no need to store them in the refrigerator.

Can You Freeze Pumpkin Walnut Muffins?

Yes, you can freeze these muffins!

I like to freeze them individually so we can pull them out one at a time. Let them cool completely and then wrap them individually in plastic wrap. Then you can put them in an airtight container, like a freezer ziploc bag.

When you are ready to serve them, let them defrost at room temperature until defrosted.

More Pumpkin Recipes

📖 Recipe

Yield: 18 muffins

Pumpkin Walnut Muffins

Prep Time 20 minutes

Cook Time 22 minutes

Total Time 42 minutes

Ingredients

1 ¾ cups all purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup sugar
½ cup brown sugar
2 eggs
1 (15 ounce) can pure pumpkin puree
1 teaspoon vanilla
1 cup walnuts
2 tablespoons raw sugar

Instructions

Preheat oven to 350F. Line 18 muffin cups with paper liners.
In a mixing bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
In a stand mixer fitted with a paddle attachment, beat together butter, sugar, and brown sugar until light and fluffy.
Add eggs, one at a time, pumpkin puree, and vanilla. Beat until fully incorporated.
Add flour mixture and beat until combined.
Use a rubber spatula to fold in walnuts.
Divide batter among the prepared muffins cups.
Sprinkle raw sugar on top of each muffin.
Bake 20 - 22 minutes, or until golden and a toothpick inserted into the center of the muffins comes out clean.
Let cool completely before serving.

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Creamy Caramel Apple Dip

Aug 17, 2020

Creamy Caramel Apple Dip is an easy 4 ingredient, no bake dessert! Creamy brown sugar dip with toffee bits mixed in. Apple slices taste just like caramel apples when they’re dipped in it!

Some of my other favorite caramel apple inspired treats are Caramel Apple Cinnamon Rolls, Caramel Apple Cider, and Slow Cooker Caramel Apple Crumble.

Caramel dip with toffee bits in a white bowl; apple sliced being dipped

Originally published October 22, 2012. Updated August 17, 2020.

Caramel apples are on my list of top 5 favorite things about fall.

I mean, how exciting is that first caramel apple in the grocery store sighting?!

You can get that taste all year long with this Creamy Caramel Apple Dip. Just a few simple ingredients and it’s completely no bake!

Ingredients

Cream cheese – make sure it’s softened to room temperature before you start making the recipe so you get a super creamy dip.
Brown sugar – this is the main flavor of the dip.
Powdered sugar
Vanilla
Heath Bits ‘O Brickle Toffee – these can be found in the baking aisle of your grocery store near all of the chocolate chips or you can order it online.

Directions

Beat together cream cheese, brown sugar, and powdered sugar until well combined
Beat in vanilla
Use a rubber spatula to fold in toffee bits and sprinkle more on top
Serve with apple slices

Caramel dip with toffee bits on top in a white bowl and a plate of apple slices

How Long Is It Good For?

This Creamy Caramel Apple Dip will be good for 3 – 4 days in the refrigerator. Make sure to store it in an airtight container.

It will firm up in the refrigerator so you will probably need to let it sit at room temperature for 30 minutes to 1 hour before serving it.

Can You Freeze Caramel Apple Dip?

I don’t recommend freezing this dip. Cream cheese tends to change it’s texture once frozen and thawed.

What To Serve With It?

Apples are the number 1 choice for serving with this dip, of course! But if you want other options, you can spread it on sliced bananas or strawberries!

If you aren’t in the mood for fruit, graham crackers or animal crackers would be really delicious!

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📖 Recipe

Yield: 8 servings

Creamy Caramel Apple Dip

Creamy Caramel Apple Dip is an easy 4 ingredient, no bake dessert! Creamy brown sugar dip with toffee bits mixed in. Apple slices taste just like caramel apples when they're dipped in it!

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

1 8-ounce package cream cheese, softened
½ cup brown sugar
¼ cup powdered sugar
1 teaspoon vanilla
½ cup Heath Bits 'O Brickle Toffee

Instructions

In the bowl of a mixer fitted with a paddle attachment, beat together cream cheese, brown sugar, and powdered sugar until combined. Beat in vanilla. Remove from mixer; use a rubber spatula to fold in the toffee bits.
Serve with apple slices.

Pumpkin Pie Milkshake

Aug 13, 2020

Pumpkin Pie Milkshakes is everything you love about pumpkin pie in a milkshake! Sweet pumpkin milkshake with cinnamon and topped with whipped cream and gingersnap cookies.

Pumpkin pie milkshake in a clear glass topped with whipped cream, pumpkin pie spice, and a gingersnap cookie

Originally posted November 8, 2012. Updated on August 13, 2020.

Okay listen, I know it’s only August and I’m not supposed to be sharing pumpkin recipes but y’all, are there even rules about this stuff in 2020?

Let me have pumpkin in August.

And yes, I did go to Bath & Body Works and buy 6 Leaves candles the other day during their sale. And yes, I am already burning them. (Sorry boyfriend.)

I am just so ready for fall. I’m usually a summer person but this summer is just so hot since we can’t really go to the pool or the lake or any of the places we usually go. I need fall.

This is a really old recipe that we make every year and if you love pumpkin pie as much as I do, this is the perfect way to cool down in this heat!

Ingredients

Vanilla ice cream – use your favorite brand. I have a homemade vanilla ice cream recipe that would be wonderful in this.
Milk
Pumpkin puree – 100% pure pumpkin, not pumpkin pie filling
Brown sugar
Pumpkin pie spice – if you don’t want to buy pumpkin pie spice just for this recipe, cinnamon will be fine.
Whipped cream – homemade or store-bought.
Gingersnaps – any ginger cookie would be delicious.

Instructions

Blend. Blend vanilla ice cream, milk, pumpkin puree, brown sugar, and pumpkin pie spice in a blender until smooth.
Transfer. Pour into 4 glasses.
Garnish. Top with whipped cream, pumpkin pie spice, and gingersnap cookies

Can You Make It Non-Dairy?

Yes! Thankfully there are so many delicious non-dairy options these days. Use whatever non-dairy vanilla ice cream brand you prefer (I like oat milk oat milk ice cream for milkshakes), whatever non-dairy milk you like, and a non-dairy whipped cream. All 3 are available at pretty much any grocery store, Walmart, or Target these days.

Can You Make It Ahead?

I don’t recommend making milkshakes ahead of time. If you try to freeze them, they will freeze harder than you want a milkshake to be.

If you do decide to freeze it, let it sit at room temperature for several minutes before you try to drink it. You could also pop it back into the blender to get it back to that original drinkable consistency.

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📖 Recipe

Yield: 4 milkshakes

Pumpkin Pie Milkshake

Pumpkin Pie Milkshakes is everything you love about pumpkin pie in a milkshake! Sweet pumpkin milkshake with cinnamon and topped with whipped cream and gingersnap cookies.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

2 cups vanilla ice cream
1 cup milk
⅔ cup pumpkin puree
¼ cup packed brown sugar
¾ teaspoon pumpkin pie spice
whipped cream, for serving
gingersnaps, for serving (optional)

Instructions

Combine vanilla ice cream, milk, pumpkin puree, brown sugar, and pumpkin pie spice in a blender; blend until smooth.
Pour equal amounts into 4 glasses and top with whipped cream and a gingersnap, if desired.

Cantaloupe Agua Fresca

Jul 21, 2020

Cantaloupe Agua Fresca is fresh cantaloupe water made with just cantaloupe, water, lime juice, and a dash of sugar. The perfect refreshing summer drink!

We get a produce box every week from a local farm (Farmbox if you’re in DFW) and the last 2 boxes have both had cantaloupes. Like, ginormous cantaloupes that are so ripe you can smell them just walking past the kitchen. They’re incredible but we can’t eat that much cantaloupe.

I had multiple containers full of cubed cantaloupe at one point and had no idea what to do with it. And since it’s a million degrees in Texas right now, a refreshing drink sounded like the perfect thing to make.

This Cantaloupe Agua Fresca is so light and fresh and refreshing. Plus, it’s really simple, only 4 ingredients, and just requires you to blend everything together!

If you are looking for a boozy drink to make with cantaloupe, try my Cantaloupe Coconut Margaritas! I also have a Melon Ball Sangria that uses cantaloupe, honeydew, and watermelon.

What is Agua Fresca?

Agua Fresca translates to “fresh water” so this is just fresh cantaloupe water.

Because the fresh cantaloupe is mixed with water, it’s not as thick or heavy as pure cantaloupe juice would be which makes it super refreshing and hydrating.

Ingredients

Fresh cubed cantaloupe
Water
Lime juice
Sugar

Instructions

Blend cubed cantaloupe, half of the water, lime juice, and sugar in a blender until smooth
Strain the mixture into a pitcher through a fine mesh strainer
Add remaining water and stir to combine
Chill until ready to serve

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📖 Recipe

Yield: 4 sering

Cantaloupe Agua Fresca

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

4 cups cubed canteloupe
3 cups water
juice of 1 lime
2 teaspoon sugar

Instructions

Add cantaloupe, half the water, lime juice, and sugar to a blender and blend until smooth.
Strain into a pitcher through a fine mesh strainer to remove any remaining solids.
Add remaining 1 ½ cups water and stir to combine.
Chill until ready to serve.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 66Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 34mgCarbohydrates: 16gFiber: 2gSugar: 15gProtein: 1g

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