Sweet and Sour Chicken

Name: Sweet and Sour Chicken
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: Asian
Ingredients: 1 pound boneless, skinless chicken breasts; salt + pepper; 1 cup cornstarch; 2 eggs; ¼ cup canola or vegetable oil; ¾ cup sugar; 4 tablespoons ketchup; ½ cup white vinegar; 1 tablespoons soy sauce; 1 teaspoon garlic powder; salt to taste

Mar 18, 2025

Sweet and Sour Chicken tastes just like takeout! Chicken is pan fried and then baked in a delicious, sticky sweet and sour sauce.

I also have a Sweet and Sour Pork recipe!

Originally posted July 12, 2012. Updated March 18, 2025.

This sweet and sour chicken has been one of my kids favorite dinners since they were little. It’s pan fried crispy chicken that’s baked in a Chinese takeout-style sweet and sour sauce that gets sticky and delicious in the oven.

I, as a rule, do not fry things in my house. It’s just too much work. But this chicken is shallow fried in just ¼ cup of oil and since it’s going in the oven, you don’t even have to worry about it being cooked through. This recipe is well worth it.

Ingredients

Boneless, skinless chicken breasts – you could use thighs in your want but because they are fattier than breasts, your sauce may not be as thick and sticky.
Cornstarch – this is going to give the chicken a light, crispy coating.
Eggs – these are being used in the coating for the chicken.
Canola or vegetable oil – the chickens are getting fried in this oil so you want something neutral flavored, not an olive oil or coconut oil.
Sugar – sweet and sour sauce is mostly sugar.
Ketchup – adds tang, a little more sweetness, and makes the sauce red.
White vinegar – the sour part of the sauce! Be careful when you stir the dish – the smell of cooking vinegar is intense!
Soy sauce – you can also use coconut aminos to make this dish gluten free.
Garlic powder

Keep scrolling for ingredient amounts!

How To Make Sweet and Sour Chicken

Prepare chicken. Cut your chicken into bite-sized pieces. Season with salt and pepper.
Prepare coating. Put the cornstarch in a shallow dish. In a separate bowl, beat the eggs.
Coat chicken. Coat the chicken pieces with cornstarch, then dip into the eggs.
Fry chicken. Heat your ¼ cup oil in a large skillet over medium heat until hot. Add the chicken and cook until browned on all sides but not cooked through.
Make sauce. While your chicken is cooking, whisk together all ingredients for the sauce. Set aside.
Transfer. When chicken is browned, transfer the chicken to the prepared baking dish. Pour the sauce over top.
Bake. Bake at 325F for one hour; stirring the chicken every 15 minutes.
Serve. Serve over rice.

How Long Is It Good For?

Sweet and sour chicken is good for up to 3 days. Make sure to store it in an airtight container in the fridge.

You can reheat it in the microwave when you are ready to serve.

Can You Freeze It?

You can freeze the chicken for up to 3 months. The chicken will likely lose it’s crispiness but will still be delicious.

When you are ready to serve it, let it defrost overnight in the fridge and then reheat in the microwave.

More Chicken Recipes

Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!

You can also follow me on Instagram, Facebook, or Pinterest for even more!

📖 Recipe

Yield: 4 servings

Sweet and Sour Chicken

Sweet and Sour Chicken tastes just like takeout! Chicken is pan fried and then baked in a delicious, sticky sweet and sour sauce.

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

For the chicken:

1 pound boneless, skinless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs
¼ cup canola or vegetable oil

For the sauce:

¾ cup sugar
4 tablespoons ketchup
½ cup white vinegar
1 tablespoons soy sauce
1 teaspoon garlic powder
salt to taste

Instructions

Preheat oven to 325F. Spray a 9x13-inch baking dish with oil.
Cut your chicken into bite-sized pieces. Season with salt and pepper.
Put the cornstarch in a shall dish. In a separate bowl, beat the eggs.
Coat the chicken pieces with cornstarch, then dip into the eggs.
Heat your ¼ cup oil in a large skillet over medium heat until hot. Add the chicken and cook until browned on all sides but not cooked through.
While your chicken is cooking, whisk together all ingredients for the sauce. Season to taste with salt. Set aside.
When chicken is browned, use a slotted spoon to transfer the chicken to the prepared baking dish. Pour the sauce over top.
Bake for one hour; stirring the chicken every 15 minutes. Serve over rice.

Rocky Road Brownies

Mar 11, 2025

Rocky Road Brownies are rich, fudgy brownies topped with chocolate chips, marshmallows, and chopped pecans!

Originally posted June 18, 2010. Updated March 11, 2025.

I’m not a huge chocolate person UNLESS it’s a brownie with a bunch of stuff in it or on it. Like my peanut butter pretzel brownies or these Rocky Road Brownies. I think having some sort of crunch makes brownies so much better.

These are classic rich, fudgy brownies but they’re topped with chocolate chips, marshmallows, and pecans. The chocolate chips only melt slightly so they give a nice textural difference and then you’ve got the chewy, fluffy marshmallows. And the best part, of course, is the crunchy pecans!

They are so delicious and not much more difficult than making regular brownies!

Ingredients

Butter
Chocolate chips – half of the chocolate chips are going into the brownie batter and the rest are going on top of the brownies.
Sugar
Brown sugar – this recipe calls for 2 kinds of sugar because brown sugar adds moisture and keeps them nice and chewy.
Salt – just a tiny bit. It doesn’t make them salty, just brings out the flavors.
Eggs
Flour
Marshmallows – these are going on top and then the brownies go back in the oven until they are puffed up and delicious.
Pecans – you could also use walnuts if you prefer.

How To Make Rocky Road Brownies

Make batter. Melt butter and chocolate chips in microwave. Add sugars, salt, and eggs. Add flour and stir until just combined.
Transfer. Spread the batter evenly into an 8×8-inch baking pan lined with parchment paper.
Bake. Bake at 350F for 30 – 35 minutes.
Top. Sprinkle chocolate chips, marshmallows, and pecans on top.
Bake again. Return to oven for another 5 minutes, until chocolate chips are melty and marshmallows are puffed.

How Long Are They Good For?

Brownies are good for up to 4 days at room temperature and up to a week if stored in the fridge. Either way, make sure to store them in an airtight container.

Can You Freeze Them?

You can freeze these brownies for up to 3 months. Let them cool completely and then I would wrap individual brownies in plastic wrap and then place them all in freezer ziploc bags.

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

overhead shot of brownies with chocolate chips, marshmallows, and pecans on top

More Brownie Recipes

Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!

You can also follow me on Instagram, Facebook, or Pinterest for even more!

Rocky Road Brownies - rich, fudgy brownies topped with chocolate chips, marshmallows, and chopped pecans!

📖 Recipe

Yield: 16 brownies

Rocky Road Brownies

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

½ cup (1 stick) unsalted butter
1 bag (12 ounces) semisweet chocolate chips, divided
½ cup granulated sugar
½ cup packed light-brown sugar
½ teaspoon salt
2 large eggs
¾ cup all-purpose flour
1 cup marshmallows
½ cup chopped pecans

Instructions

Preheat oven to 350 degrees. Line an 8x8-inch baking pan with parchment peper or spray with baking spray.
Place butter and 1 cup of chocolate chips in a large mixing bowl. Microwave in 30 second increments, stirring after each 30 seconds, until melted and smooth.
Stir in sugars, salt, and eggs.
Add flour, stirring just until combined.
Spread batter evenly in prepared pan.
Bake 30 - 35 minutes, until a toothpick inserted into the center comes out mostly clean.
Remove from oven, and sprinkle with remaining chocolate chips, marshmallows and pecans.
Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes.
Cool completely in pan. Cut into 16 pieces.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Peanut Butter and Jelly Bars

Feb 26, 2025

If you love a classic PB&J, you are going to love Peanut Butter and Jelly Bars! It has layers of peanut butter, raspberry jam, and chopped peanuts.

We also have PB&J Banana Bread and PB&J Smoothie!

Originally published December 14, 2009. Updated February 26, 2025.

If you are a peanut butter cookie lover, these peanut butter and jelly bars are a must make! Imagine taking two of those criss cross peanut butter cookies and making a sandwich with some raspberry jam – that’s exactly what these bars taste like.

It’s basically like a peanut butter blondie batter but you only put some of the batter on the baking pan. Then you top that with jam and then dollop the rest of the batter on top. Plus some chopped peanuts on top for crunch and a hint of salt.

Not only are they delicious, they’re also really easy to make and calls for ingredients you probably already have in your house.

Ingredients

Butter – make sure to soften it before beginning the recipe.
Sugar
Vanilla
Eggs
Creamy peanut butter – ignore the fact that I forgot to put it in my photo! We’re putting chopped peanuts on top of the bars so you want to use a creamy peanut butter for the bars themselves.
Flour
Baking powder – this is the leavening agent for the bars.
Salt
Raspberry jam – you can use any flavor jam that you want but I think raspberry is very nice in these days. I wouldn’t use a super sweet jelly though – go for a jam or even preserves.

How To Make Peanut Butter and Jelly Bars

Prep. Preheat oven to 350F. Line a 9×13-inch pan with parchment paper or spray with baking spray.
Wet ingredients. Cream butter and sugar together until light and fluffy. Add vanilla, eggs, and peanut butter and mix until well incorporated.
Dry ingredients. In a separate bowl, stir together flour, baking powder, and salt.
Combine. Add dry ingredients to wet ingredients and beat until combined.
Transfer. Spread ⅔ of the batter into the prepared pan. (Photos below.)
Add jam. Spread jam over the batter in the pan.
More batter. Dollop batter over the jam. It doesn’t need to completely cover the jam – you want some jam peaking through the finished bars.
Top. Sprinkle chopped peanuts on top.
Bake. Bake in preheated oven for about 45 minutes until golden brown and a toothpick inserted into the center comes out clean.

How Long Are They Good For?

These bars will be good for up to 5 days. Make sure to store them in an airtight container. You can store them at room temperature or in the fridge.

If storing in the fridge, you may be able to get another day out of them. And you can serve them straight from the fridge or let them sit at room temperature for a few minutes to take the chill off.

Can You Freeze Peanut Butter and Jelly Bars?

You can freeze these peanut butter and jelly bars for up to 3 months. I would cut them into squares and individually wrap each one in plastic wrap and then place them all in a freezer ziploc bag.

When you are ready to serve them, let them sit at room temperature for several hours, until they reach the desired temperature.

More Peanut Butter Recipes

Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!

You can also follow me on Instagram, Facebook, or Pinterest for even more!

2 peanut butter and jelly bars on a white plate

📖 Recipe

Yield: 20 bars

Peanut Butter and Jelly Bars

If you love a classic PB&J, you are going to love Peanut Butter and Jelly Bars! It has layers of peanut butter, raspberry jam, and chopped peanuts.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

½ pound 2 sticks unsalted butter, at room temperature
1 ½ cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs at room temperature
2 cups 18 ounces creamy peanut butter
3 cups all-purpose flour
1 teaspoon baking powder
1 ½ teaspoons kosher salt
1 ½ cups 18 ounces raspberry jam or other jam
⅔ cups salted peanuts coarsely chopped

Instructions

Preheat the oven to 350 degrees F.
Line a 9x13-inch pan with parchment paper or spray with baking spray.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
Spread ⅔ of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

Chicken and Biscuits

Feb 25, 2025

Chicken and Biscuits calls for only 5 ingredients! Chicken and gravy topped with refrigerated biscuits and baked until bubbly and golden. It is an easy dinner the whole family will love.

This post was originally published September 18, 2013. Updated February 25, 2025.

Chicken and biscuits is one of the first recipes I ever learned to cook. My Aunt Micki made a cookbook for me after my first kiddo was born and this was in it. It was a favorite of her boys and has become a favorite of mine too.

It’s a lot like chicken and dumplings but since the biscuits aren’t completely covered by the gravy, the tops actually bake up like biscuits. So it’s basically dumplings and biscuits in the same meal.

It’s an easy dinner (especially if you use a rotisserie chicken!) that takes less than an hour from start to finish and it’s such a crowd-pleaser.

Ingredients

Chicken broth – I recommend low-sodium chicken broth so you can control how salty the final dish is. Or make your own chicken broth!
Biscuit gravy mix – I’ve always used Pioneer biscuit gravy mix for this recipe but if you have another brand that you prefer, you can give that a try.
Flour – this is going to help to thicken the gravy.
Cream of chicken soup – you can use the lower fat version if you prefer.
Chicken – I like to use a rotisserie chicken just to make life easier. You can, of course, cook and shred your own chicken.
Refrigerated biscuits – not the kind with “flaky layers”, just the regular biscuits. You are going to cut them into 6ths before adding them to the top of the casserole.

Instructions

Prep. Bring chicken broth to a boil in a large pot over medium heat.
Make gravy. Whisk the biscuit gravy mix and the flour with about ¼ cup of water and then add that mixture to the broth. Add the cream of chicken soup and bring to a boil. Let cook until thickened to a thick gravy-like consistency.
Transfer. Transfer the mixture to a casseole dish.
Prep biscuits. Cut each biscuit into 6 pieces each and place the pieces on top of the chicken and gravy mixture.
Bake. Bake according to biscuit directions.

How Long Is It Good For?

Chicken and biscuits is good for up to 3 days. Make sure to store it in an airtight container in the refrigerator. Keep in mind that the biscuits will likely become softer as they sit in the gravy.

You can reheat it in the microwave.

Can You Freeze Chicken and Biscuits

Yes, Chicken and Biscuits freezes wonderfully! I like to double the recipe and freeze half for a super easy dinner. I put the chicken mixture in freezer ziploc bags and make sure to squeeze as much air out as possible. Don’t put the biscuits on until right before you bake it.

It will be fine in the freezer for up to 3 months. Let it thaw in the fridge overnight before transferring to a casserole dish and topping with the biscuits.

What To Serve With It

I like to serve a vegetable with chicken and biscuits. Like green beans or broccoli. Or maybe even a simple green salad.

When my kids were very small, I would add frozen peas into the gravy mixture before transferring it to the baking dish.

More Easy Chicken Dinner Recipes

📖 Recipe

Yield: 6 servings

Chicken and Biscuits

Chicken and Biscuits calls for only 5 ingredients! Chicken and gravy topped with refrigerated biscuits and baked until bubbly and golden. This is a family favorite!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

4 cups low-sodium chicken broth
1 packet Pioneer biscuit gravy mix
¼ cup flour
1 can cream of chicken soup
3 cups cooked and shredded chicken
1 can (10 or 12-pack) refrigerated biscuits

Instructions

Bring chicken broth to a boil in a large pot over medium heat.
In a small mixing bowl, whisk the biscuit gravy mix and the flour with about ¼ cup of water and then add that mixture to the broth. Add the cream of chicken soup and bring to a boil. Let cook until thickened to desired consistency.
Transfer the mixture to a casseole dish.
Cut each biscuit into 6 pieces each and place the pieces on top of the chicken and gravy mixture. Bake according to biscuit directions. You want the biscuits to be a deep golden brown to make sure the bottoms are cooked thoroughly.

Buffalo Chicken Meatballs

Feb 17, 2025

Buffalo Chicken Meatballs are baked chicken meatballs seasoned with ranch and buffalo wing sauce and tossed in even more spicy buffalo sauce! It’s a great weeknight dinner or party snack.

Originally posted March 27, 2013. Updated February 17, 2025.

If you have been on the hunt for an easy, spicy dinner (or party snack!) idea, I’ve got a really good one. I’ve been making these for over 10 years and they are always a hit.

Buffalo chicken meatballs are made with ground chicken and have ranch seasoning mix and buffalo wing sauce in the chicken mixture. Then once they are baked, they get tossed in even more spicy buffalo sauce. They are so flavorful and delicious!

They’re pretty easy to make and bake in about 20 minutes. In the time they bake, you have plenty of time to prep your side dishes!

Ingredients

Onion – you will be cooking the onion before adding it to the meatballs so you won’t have chunks of raw onion throughout the meatballs.
Celery – I don’t like celery so I left it out but when I first made this recipe (this is a redo to update photos) I did include it so I know it works. But if you don’t like celery either, leave it out.
Garlic – you can use garlic powder if you don’t have garlic.
Ground chicken – you can use ground turkey if that’s what you have. It will basically taste the same.
Breadcrumbs – regular breadcrumbs, not panko.
Egg – this helps to bind the chicken mixture and the proteins in the egg also help the meatballs keep their ball shape.
Ranch seasoning mix – the powdered mix, not the prepared salad dressing. You can find it in the salad dressing aisle of any grocery store.
Buffalo sauce – use your favorite buffalo wing sauce. I like the Buffalo Wild Wings sauce because it’s very thick and really coats the meatballs.
Butter – the butter and buffalo sauce combine to make a buttery, spicy sauce for the meatballs.

How To Make Buffalo Chicken Meatballs

Cook vegetables. Sauté onion and celery in olive oil until softened. Add garlic and cook just until fragrant, about 30 seconds.
Combine. In a large mixing bowl, combine ground chicken, breadcrumbs, egg, ranch seasoning mix, buffalo sauce, salt, pepper, and the cooked vegetables. Mix well.
Shape. Roll into 1-inch balls and place on a parchment-lined baking sheet.
Bake. Bake at 400F for 17 – 20 minutes until the middle of the meatballs reach 165F.
Make sauce. While meatballs are baking, melt butter and buffalo sauce together.
Toss. Toss cooked meatballs in the sauce until all the meatballs are coated.
Serve. Serve with ranch dressing for dipping, if desired.

How Long Are They Good For?

Buffalo chicken meatballs will be good for up to 3 days. Make sure to store them in an airtight container in the fridge.

Reheat them in the microwave when you are ready to serve them.

Can You Make Them Ahead?

If you need to prep these meatballs ahead, you can make the chicken mixture and shape it into meatballs. Place them on the sheetpan you plan to bake them on and cover tightly with plastic wrap. Bake as instructed when you are ready to serve.

You could also go ahead and bake them ahead so that all you have to do when you are ready to serve is heat them in the microwave and toss them in sauce!

overhead shot of buffalo chicken meatballs on a white plate

Can You Freeze Them?

You can freeze buffalo chicken meatballs for up to 3 months. Let them cool completely and transfer them to a freezer-safe, airtight container. If you are using a freezer ziploc bag, squeeze as much air out as possible. And then place in the freezer.

When you are ready to serve them, let them defrost overnight in the fridge. I would reheat in the microwave and maybe have some extra buffalo sauce on hand in case they’re not super saucy.

What To Serve With Them

I tend to serve these as a party appetizer or a snacky-type dinner so I’ll just put some toothpicks next to them. You could also do carrot sticks and sliced celery, especially if you have ranch on the side for dipping.

If you want to do a full dinner with them, something like rice or mashed potatoes, to soak up extra sauce would work great. Roast a veggie to go on the side and you have a hearty dinner!

You could also do buffalo chicken meatball subs on French bread with extra sauce, monterey jack cheese, and whatever your typically sub toppings are. Or even buffalo chicken meatball sliders on Hawaiian rolls!

buffalo chicken meatball dipped in ranch dressing

More Meatball Recipes

Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!

You can also follow me on Instagram, Facebook, or Pinterest for even more!

📖 Recipe

Yield: 4 - 6 servings

Buffalo Chicken Meatballs

Buffalo Chicken Meatballs are baked chicken meatballs seasoned with ranch and buffalo wing sauce and tossed in even more spicy buffalo sauce! It's a great weeknight dinner or party snack.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

1 tablespoon olive oil
1 small onion, finely diced
1 stalk celery, finely diced
1 clove garlic, minced
1 pound ground chicken
¾ cup breadcrumbs
1 egg
3 tablespoons ranch seasoning mix
¼ cup plus 3 tablespoons buffalo wing sauce, divided
½ teaspoon salt
¼ teaspoon pepper
3 tablespoons butter
ranch, optional, for serving

Instructions

Preheat oven to 400F. Line a rimmed baking sheet with parchment paper.
Heat olive oil over medium heat. Add onion and celery and cook, stirring occasionally, until veggies are soft. Add garlic and cook for another 30 seconds or until fragrant. Remove from heat and set aside to cool slightly.
Put ground chicken, bread crumbs, egg, ranch dressing mix, 3 tablespoons buffalo wing sauce, salt, and pepper in a mixing bowl. Once veggies are cool, add those as well. Combine with either a wooden spoon or your hands.
Shape into 1-inch balls and place in prepared pan.
Bake for 17 - 20 minutes or until the middle of the meatballs reach 165F
.While the meatballs are baking, heat the 3 tablespoons of butter and ¼ cup buffalo wing sauce over low heat until butter is melted. Stir to combine.
Once the meatballs are baked, transfer to a heatproof bowl and pour the butter/buffalo sauce mixture over top. Toss gently to make sure the meatballs are covered.
Serve with ranch for dipping, if desired.

Funeral Potatoes

Jan 28, 2025

Classic Funeral Potatoes are the perfect side dish for any meal! Creamy, cheesy potatoes with a crunchy topping. It starts with frozen hashbrowns so it’s quick and easy.

I also have a copycat recipe for Cracker Barrel’s Hashbrown Casserole!

Originally published November 11, 2013. Updated January 28, 2025.

Any kind of cheesy potato dish is my favorite food. I have a crockpot cheesy potato recipe that I love and make all the time but when I want a little bit of crunch on top, I go for the classic Funeral Potatoes.

Funeral Potatoes, despite the morbid name, is really just a creamy, cheesy potato casserole with buttery corn flakes sprinkled on top before baking. The contrast between the soft potatoes, the creamy sauce, and the crunchy corn flakes is just perfect.

The recipe is also very simple. It starts with frozen diced hash browns and, really, everything just gets tossed together in a mixing bowl. Cornflakes and butter go on top and then it gets baked for about an hour.

It’s perfect for a Sunday dinner, a holiday meal, or even a weeknight dinner if you have an hour to bake it!

Ingredients

Cheddar cheese – a sharp cheese, like cheddar, works really well in this dish.
Cream of chicken soup – you can use the low fat kind if you prefer.
Sour cream – this makes for a really creamy casserole.
Butter – this will be going into the casserole itself and gets drizzled over the top to make the topping extra crunchy and buttery.
Dried onion – not the powdered kind, the dried flakes of onion.
Frozen cubed hash browns – make sure to let them thaw overnight in the fridge before you plan to make this dish.
Corn flakes – this is the crunchy topping. The corn flakes add the perfect texture contrast to the soft casserole.

Instuctions

Assemble. Combine the cheese, cream of chicken soup, sour cream, melted butter and onions. Fold in the hash browns.
Transfer. Spread into a greased 9×13-inch pan.
Top. Sprinkle the crushed corn flakes on top of the mixture. Drizzle 2 tablespoons of melted butter over the corn flakes.
Bake. Bake at 350F for 55 – 60 minutes.

Can You Make It Ahead?

You can make the actual casserole part of the Funeral Potatoes ahead of time if you need to. Assemble everything but the corn flakes topping, cover tightly, and refrigerate until ready to bake.

Before you bake, add the Corn Flakes and melted butter. You may need to add a couple extra minutes to the baking time since it will be starting cold. Just keep an eye on it – you’ll want it to be bubbling.

How Long Is It Good For?

Funeral potatoes are good for up to 3 days in the fridge. Make sure to store them in an airtight container to keep them fresh for as long as possible.

Keep in mind that the corn flakes will likely lose their crunch the longer they sit in the fridge.

You can reheat them in the microwave.

Can You Freeze Them?

You can freeze funeral potatoes for up to 3 months. Either baked or unbaked. If freezing before baking, don’t add the Corn Flakes until you plan to bake it.

Make sure to use an airtight container. You can either freeze the entire casserole or individual servings (I like these containers for single servings and then transfer to ziploc freezer bags.)

When you are ready to serve them, let them thaw overnight in the fridge and then bake as instructed if it hasn’t been baked yet or reheat in the microwave.

More Side Dish Recipes

Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!

You can also follow me on Instagram, Facebook, or Pinterest for even more!

📖 Recipe

Yield: 12 servings

Funeral Potatoes

Classic Funeral Potatoes are the perfect side dish for any meal! Creamy, cheesy potatoes with a crunchy topping. It starts with frozen hashbrowns so it's quick and easy.

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

1 ½ cups cheddar cheese, shredded
2 cans cream of chicken soup
2 cups sour cream
½ cup melted butter
¼ cup dried onion
32 ounce package cubed hash browns, thawed in the fridge overnight
3 cups coarsely crushed corn flakes
2 tablespoons melted butter

Instructions

Preheat oven to 350F. Spray a 9×13 inch baking dish with oil.
In a large bowl, combine the cheese, cream of chicken soup, sour cream, melted butter and onions. Fold in the hash browns. Spread in the prepared pan.
Sprinkle the crushed corn flakes on top of the mixture. Drizzle the 2 tablespoons of butter over the corn flakes.
Bake in the preheated oven. If using shredded hash browns, cook for 30 minutes. If using cubed hash browns, cook for 55-60 minutes.

Stovetop Mac & Cheese

Jan 14, 2025

Rich and creamy Stovetop Mac & Cheese is ready in just 20 minutes and calls for only a few simple ingredients.

I also have a Baked Macaroni and Cheese recipe if you prefer it baked!

This post originally published November 18, 2011. Updated January 14, 2025.

This has been my go to macaroni and cheese recipe since I originally posted it back in 2011. I started making it on holidays when oven space was limited and it quickly became the one I made any time we wanted mac and cheese.

It takes just a tiny bit more work than the boxed stuff but it’s a million times better. The sauce is so creamy and silky smooth.

Ingredients

Macaroni – you can use any small pasta shape. The hollow shapes (such as macaroni, ditalini, penne, etc) are best for mac and cheese because the cheese can get inside the pasta.
Butter
Evaporated milk – I like to use evaporated milk in my mac and cheese because it stabilizes the cheese sauce more than regular milk which leads to a super silky smooth sauce.
Eggs – eggs help to create a thick, rich cheese sauce.
Hot sauce – this is optional but I highly recommend adding. It’s not enough hot sauce to make the mac and cheese spicy, it just gives it some extra flavor.
Ground mustard – this isn’t going to make your mac and cheese taste like mustard, it just adds a big of tang that helps to balance out the richness of the cheese sauce.
Salt and pepper
Cheddar cheese – I like to use a sharp cheddar cheese but use your preferred kind. I also highly recommend buying a block of cheese and shredded it yourself rather than buying the pre-shredded cheese. The pre-shredded cheese is coated in starch to keep it from sticking together in the bag and won’t melt as well as cheese you shred yourself.

How To Make Stovetop Mac & Cheese

Cook pasta. Cook pasta according to package instructions. Drain and return to pot.
Add butter. Add butter to hot pasta and toss until butter is melted.
Make sauce. Whisk together eggs, evaporated milk, hot sauce, ground mustard, salt, and pepper.
Combine. Add sauce and shredded cheese to pasta and stir over low heat until thickened, about 3 minutes.

How Long Is It Good For?

Leftover mac and cheese will be fine for up to 5 days in the refrigerator. Make sure to store it in an airtight container.

You can reheat it in the microwave or stovetop. If it thickens too much in the refrigerator, you can add a splash of milk or cream to loosen it up a bit.

Can You Freeze It?

You can freeze mac and cheese for up to 3 months. I like to use these silicone freezer molds to freeze it in individual servings.

When you are ready to serve it, let it defrost overnight in the fridge and reheat in the microwave or on the stove.

More Side Dish Recipes

Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!

You can also follow me on Instagram, Facebook, or Pinterest for even more!

📖 Recipe

Yield: about 6 servings

Stovetop Mac & Cheese

Rich and creamy Stovetop Mac & Cheese is ready in just 20 minutes and calls for only a few simple ingredients.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

8 ounces elbow macaroni (or other small pasta shape)
4 tablespoons unsalted butter
2 eggs
6 ounces evaporated milk
1 teaspoon hot sauce, optional
¾ teaspoon dry mustard
1 teaspoon salt
black pepper
10 ounces cheddar cheese, shredded

Instructions

Cook pasta according to package instructions.
While pasta cooks, whisk together the eggs, milk, hot sauce (if using), ground mustard, salt, and pepper in a mixing bowl.
Drain pasta once cooked. Add the butter. Toss until the butter has melted.
Stir in the egg mixture, and add the cheese.
Place the pot back on the stove over low heat, and stir the pasta for 3 minutes or until creamy.

Christmas Pretzel Hugs

Nov 13, 2024

Christmas Pretzel Hugs are the perfect sweet and salty holiday treat that takes just minutes to put together. Pretzels topped with a melted Hershey’s Hugs and an M&M!

If you need more quick holiday treats, try White Chocolate Peanut Butter Ritz Crackers!

Quick and easy treats are a lifesaver this time of year. I feel like I constantly have last minute events or parties and recipes that I can make in minutes are my go to for times like that.

I already have a Valentine’s version of these because I love them so much. Seriously, I can make a pan of these in 10 minutes. If I pop them in the fridge to set, I can have them in a container and ready to take to a party in another 10 minutes.

They are so easy and so delicious. If you are a sweet and salty person, you are definitely going to love them.

Ingredients

Square pretzels – they’re technically called “snaps” but they are just square pretzels with a cross hatch-type pattern. You could use the regular twists if you can’t find the snaps.
Hershey’s Hugs – these are the white chocolate version of the classic Hershey’s Kiss. You could do it with the regular Kisses if you prefer milk chocolate but I think the white makes these look really festive.
Christmas M&Ms – these are just regular M&Ms but the bag only contains red and green M&Ms. You could just buy a bag of regular M&Ms and pick out the red and green. I don’t recommend trying to use peanut M&Ms or peanut butter M&Ms – those will probably be too large for these treats.

How To Make Christmas Pretzel Hugs

Assemble. Lay pretzels in a single layer on a baking sheet. Place an unwrapped Hershey’s Hugs on each pretzel.
Bake. Bake at 250F for about 5 minutes, just until the Hershey’s Hugs start to lose their shape.
Top. Quickly top each Hershey’s Hugs with an M&M.
Set. Let sit until chocolate is set.

How Long Are They Good For?

These pretzel hugs will be good for several weeks in the fridge. Make sure to store them in an airtight container.

You can enjoy them right out of the fridge or let them sit at room temperature for a few minutes to take the chill off.

square pretzels with a melted Hershey's Hug and an M&M on top

Variations

If you can’t find square pretzels (or just don’t like the look of them), you can use regular twist pretzels. Just center the Hershey’s Hugs as much as possible.
Try Reese’s Pieces instead of M&Ms! I don’t think they put out holiday bags but adding peanut butter to these would be delicious!
Don’t love white chocolate? Just use regular milk chocolate Hershey’s Kisses. They usually do a ton of holiday flavors and any of those would be delicious. Last year they did a white sugar cookie one that would be so pretty and so tasty in these.

overhead shot of pretzels hugs on a red and white christmas plate

More Easy Christmas Treats

Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!

You can also follow me on Instagram, Facebook, or Pinterest for even more!

📖 Recipe

Yield: 40 servings

Christmas Pretzel Hugs

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

40 square pretzels
40 Hershey's Hugs, unwrapped
40 Christmas M&Ms

Instructions

Preheat oven to 250F. Line a rimmed baking sheet with parchment paper.
Place pretzels in a single layer on the prepared baking sheet.
Top each pretzel with an unwrapped Hershey's Hugs.
Bake in preheated oven for 5 minutes. You want the hugs to just start to lose their shape but not melt.
Quickly press an M&Ms on top of each Hershey's Hugs.
Let sit until set. They will set faster if you put them in the fridge.

Holiday Haystacks

Nov 07, 2024

Holiday Haystacks are the perfect no bake Christmas treat! Crunchy chow mein noodles and peanuts coated in white chocolate. Santa is going to love them!

If you love no bake holiday treats, try White Chocolate Peanut Butter Ritz Crackers!

No bake treats are a life savers during the holiday season. How many times have your kids (or spouse) told you that they need a batch of cookies for a party the next day? My kids do this to me every single year!

These Holiday Haystacks are perfect for when you need a quick and easy treat. They require only 4 ingredients (3 if you don’t want to use sprinkles!) and take just minutes to put together.

Haystacks no bake bake cookies made with crunchy chow mein noodles and peanuts coated in white chocolate. They are sweet and salty and just the perfect little no bake dessert. I like to add sprinkles for the holidays but you don’t have to.

Ingredients

White almond bark – this is a white candy coating that is often labeled with “make your own almond bark.” It melts easier than regular white chocolate and sets really quickly which makes it perfect for this recipe. You can find it in the baking aisle of any large grocery store. You can always use regular white chocolate if you prefer.
Chow mein noodles – these are fried crunchy noodles that you can find in the Asian aisle of any grocery store. They stay nice and crunchy in these treats.
Peanuts – I like to use salted peanuts because I love sweet and salty treats but you can use unsalted if you prefer.
Sprinkles – sprinkles are optional but make them extra festive!

How to make white chocolate haystacks for christmas

How To Make Holiday Haystacks

Melt. Melt white almond bark in the microwave in 30 second increments until smooth.
Add. Stir in chow mein noodles and peanuts until everything is well coated.
Transfer. Drop by spoonfuls onto parchment paper. Top with sprinkles if using.
Set. Let sit at room temperature until candy coating is set.

How Long Are They Good For?

These haystacks will be good for up to a week. I store them at room temperature but if your house is very warm or if you make them in the summer, you may need to store them in the refrigerator.

Can You Freeze Them?

You can freeze haystacks for up to 3 months. I would freeze them in a single layer on a baking sheet and then, once frozen, transfer them to a freezer ziploc bag.

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

Variations

Haystacks are super adaptable. Here are some other options for mixins:

Marshmallows – I love the textural contrast of marshmallows with all the crunchy stuff.
M&Ms – use holiday colored M&Ms if you’re making them around the holidays. They would make the cookies really cute and add a different flavor and texture.
Nuts – you could substitute roughly chopped cashews or pecans in place of the peanuts.
Chocolate chips – you could add milk chocolate chips, peanut butter chips, butterscotch chips, anything! Maybe not white chocolate chips because that would be a lot of white chocolate.

no bake white chocolate haystacks with christmas sprinkles

More No Bake Holiday Treats

Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!

You can also follow me on Instagram, Facebook, or Pinterest for even more!

📖 Recipe

Yield: 24 cookies

Holiday Haystacks

Holiday Haystacks are the perfect no bake Christmas treat! Crunchy chow mein noodles and peanuts coated in white chocolate. Santa is going to love them!

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

12 ounces white almond bark
2 ½ cups chow mein noodles
1 cup peanuts
sprinkles

Instructions

Microwave almond bark in a large mixing bowl in 30 second increments, stirring after each one, until melted.
Stir chow mein noodles and peanuts into melted almond bark until everything is coated.
Drop by spoonfuls onto parchment paper and top with sprinkles. They set quickly so add the sprinkles as soon as you put them on the parchment.
Let sit at room temperature until set.

Corn Casserole

Oct 22, 2024

Corn Casserole is the perfect side dish for a holiday dinner or an everyday meal! It requires only 6 ingredients and 5 minutes of prep.

a slice of corn casserole on a white plate with a bite removed

Corn casserole may be one of my most frequently made recipes. I make it for my own family all the time but it’s also my go to for a Friendsgiving or any holiday gathering.

It only calls for 6 ingredients and you just mix those 6 ingredients together in one bowl and bake for about 45 minutes.

It’s a cornbread based casserole filled with corn. It’s light and fluffy, sweet and savory, it’s just delicious.

Any time I take it to a party, at least one person asks for the recipe. And then they can’t believe how easy it is!

Ingredients

Butter – the butter is going to be melted which makes combining all the ingredients really easy.
Sour cream
Cornbread mix – the best kind to use for this recipe is a sweet cornbread mix. I always use Jiffy.
Corn – make sure you drain the corn before adding it.
Creamed corn
Eggs

How To Make Corn Casserole

Combine. Stir together melted butter, sour cream, cornbread mix, corn, creamed corn, and eggs until well combind.
Transfer. Transfer the batter to a greased 9×9-inch baking dish.
Bake. Bake at 350F for 45 minutes or until a toothpick inserted into the center comes out clean.

How Long Is It Good For?

Corn casserole is good for up to 4 days. Make sure to cover it tightly and store it in the refrigerator.

Reheat it in the microwave or oven.

corn casserole in a baking dish with a slice removed

Can You Freeze It?

You can freeze corn casserole for up to 3 months. Make sure to use an airtight container.

When you are ready to serve it, let it defrost in the refrigerator overnight and reheat in the microwave or oven.

Other Side Dishes

Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!

You can also follow me on Instagram, Facebook, or Pinterest for even more!

Corn Casserole is the perfect side dish for a holiday dinner or an everyday meal! It requires only 6 ingredients and 5 minutes of prep.

📖 Recipe

Yield: 8 servings

Corn Casserole

Corn Casserole is the perfect side dish for a holiday dinner or an everyday meal! It requires only 6 ingredients and 5 minutes of prep.

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

1 stick butter, melted
1 cup sour cream
1 (8.5 ounce) box cornbread mix
1 (15 ounce) can corn, drained
1 (14.75 ounce) can creamed corn
2 eggs

Instructions

Preheat oven to 350F. Spray a 9x9-inch baking dish with oil. Set aside.
In a large mixing bowl, stir together melted butter, sour cream, cornbread mix, corn, creamed corn, and eggs until well combined.
Transfer to the prepared baking dish.
Bake in the preheated oven for 45 - 50 minutes, until a toothpick inserted into the center comes out clean.
Serve hot.

Sweet Lit’l Smokies

Oct 22, 2024

Sweet Lit’l Smokies are cocktail sausages wrapped in crescent rolls and baked in a honey pecan sauce. These are always the first thing gone from my parties!

My favorite kind of food is party food! Some of my other favorite recipes for football games or parties are Layered Ranch Taco Dip, Cheesy Sausage and Spinach Dip, and Pineapple Cheese Ball.

Originally published August 21, 2014. Updated October 22, 2024.

You have found one of my alltime favorite party snacks. Like, maybe my number 1 favorite party snack. These Sweet Lit’l Smokies are that good.

They’re pigs in a blanket but they get baked in a sweet buttery pecan sauce. The crescents absorb the sauce and become so delicious.

I made them for the first time for my oldest’s first birthday party (he’s 17 now!) and we have made them over and over again every single football season since.

They are so easy and seriously, they are the first thing to disappear from all my parties. And everyone always asks for the recipe.

Ingredients

Lit’l Smokies – any kind of cocktail sausages will work.
Crescent roll – the recipe calls for 2 tubes of recipe rolls but you will probably only use 1 ½ of the tubes. I always just bake the remaining crescent rolls as they are supposed to be baked.
Butter
Brown sugar
Honey –
Pecans – these add the best crunch to the smokies.

How To Make Sweet Lit’l Smokies

Make sauce. Melt butter in a saucepan over medium-low heat. Add brown sugar and honey and stir until sugar is dissolved. Stir in pecans.
Transfer. Pour the butter mixture into the bottom of a baking dish.
Roll. Divide each tube of crescent rolls into 8 crescents. Cut each crescent into thirds. Roll Lit’l Smokies into crescent rolls and place in a single layer in the sauce in the baking pan.
Bake. Bake about 25 minutes until the crescents are golden brown.

How Long Are They Good For?

These lit’l smokies will be good for up to 3 days. Make sure to store them in an airtight container in the fridge.

I recommend reheating these in the microwave.

Can You Make Sweet Lil Smokies Ahead?

No, I don’t recommend making these ahead. They are best right out of the oven when they are warm and the crescent rolls are flaky and delicious.

Can You Freeze Them?

I don’t recommend freezing these.

More Appetizer Recipes

Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!

You can also follow me on Instagram, Facebook, or Pinterest for even more!

📖 Recipe

Yield: 24 servings

Sweet Lit'l Smokies

Sweet Lit'l Smokies are lil smokies wrapped in crescent rolls and baked in a honey pecan sauce. These are always the first thing gone from my parties!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

1 (14 ounce) package Lit'l Smokies
2 cans crescent rolls
1 cup 2 sticks butter
6 tablespoons brown sugar
1 tablespoon honey
1 cup pecans, coarsely chopped

Instructions

Preheat oven to 375F. Spray a 9x13-inch baking dish with cooking spray.
In a saucepan, melt butter over medium-low heat; stir in brown sugar and honey and stir until brown sugar is dissolved. Stir in pecans. Pour into the prepared pan.
Unwrap your crescents and separate into 8ths. Take each piece and cut into 3 triangles; roll a Lit'l Smokies in each piece and place on top of pecan mixture in baking dish. Repeat with remaining ingredients. (I always have 3 or 4 crescent rolls left so if you want, you can start dividing the crescents into 2 instead of 3 - or you can just bake the crescents as they're supposed to be baked!)
Bake in preheated oven for about 25 minutes or until golden brown.

Taco Pasta

Oct 14, 2024

Creamy Taco Pasta is the perfect easy weeknight dinner that’s ready in less than 30 minutes! Pasta with ground beef in a creamy sauce full of taco flavor.

Originally posted June 30, 2010. Updated October 14, 2024.

This Taco Pasta has been a longtime favorite in my house. I started making it 14 years ago and it’s still a staple.

It’s quick, it’s easy, I almost always have all the ingredients on hand. Plus, it’s delicious. Who doesn’t love a creamy pasta dish full of ground beef and taco flavor?!

Ingredients

Small pasta – I used shells but you can use any small pasta shape that you like. Elbows, penne, spirals, etc.
Ground beef – you could also use ground turkey or chicken if you don’t eat beef or just want to make it a bit lighter.
Onion
Garlic
Taco seasoning – use your favorite brand of taco seasoning. You can use spicy or mild, whatever you prefer.
Diced tomatoes – I used petite diced tomatoes so that I didn’t have big chunks of tomatoes in the pasta. That’s just personal preference.
Cream cheese – the cream cheese makes the pasta really creamy.
Sour cream – the sour cream adds that signature tang that really makes the pasta taste like a taco.
Salt and pepper

How To Make Taco Pasta

Cook pasta. Cook pasta according to package instructions. Reserve ½ cup of the pasta water. Drain and set aside.
Make meat mixture. Cook beef and onion over medium-high heat until beef is cooked through. Add garlic and cook for 30 seconds.
Add more ingredients. Stir in taco seasoning and tomatoes. Simmer for 5 minutes.
Add remaining ingredients. Stir in cooked pasta, cream cheese, sour cream, and pasta water. Stir until cream cheese is melted and the sauce is smooth.
Season. Season to taste with salt and pepper.
Simmer. Simmer until thickened, 3 – 5 more minutes.
Serve. Serve hot.

How Long Is It Good For?

Taco pasta is good for up to 3 days. Make sure to store it in an airtight container in the fridge.

When you reheat, it’s probably going to be really thick and need more liquid. I like to reheat it on the stovetop so that I can add water (or chicken broth) as needed to get it back to it’s original consistency. You could also reheat in the microwave.

Can You Freeze It?

If you have leftovers you need to freeze, it will be fine in the freezer for up to 3 months. I would store it in a freezer ziploc bag or other freezer-safe airtight container.

When you are ready to serve it, let it defrost overnight in the fridge and then reheat on the stovetop or microwave. It will probably be really thick so you may need to add water, broth, some sort of liquid to get it back to it’s original consistency.

What To Serve With It?

My family thinks this is a full meal but if you need something to pair with it, how about a Guacamole or my favorite Creamy Jalapeno Dip! Either one of those with tortilla chips is the perfect way to start the dinner.

More Easy Pasta Recipes

Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!

You can also follow me on Instagram, Facebook, or Pinterest for even more!

📖 Recipe

Yield: 4 - 6 servings

Taco Pasta

Creamy Taco Pasta is the perfect easy weeknight dinner that's ready in less than 30 minutes! Pasta with ground beef in a creamy sauce full of taco flavor.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

1 pound ground beef
1 teaspoon olive oil
8 ounces small pasta
1 small onion, diced
1 clove garlic minced
1 14 oz. can diced tomatoes, drained
1 (1 ounce) package taco seasoning
3 ounce cream cheese
½ cup sour cream
Salt and pepper

Instructions

Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving ½ cup of pasta water. Set aside.
Meanwhile, in a large skillet, heat olive oil over medium-high heat. Cook the ground beef and onion over medium-high heat until beef is no longer pink. Once the meat is cooked through, add in the garlic and cook until fragrant, about 30 seconds.
Add the diced tomatoes and taco seasoning and stir to combine. Let simmer over medium heat for about 5 minutes.
Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted.
Season with salt and pepper to taste.
Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit.

Pizza Bread

Oct 12, 2024

Pizza Bread is the perfect easy snack or dinner! Pepperoni and mozzarella rolled in refrigerated French bread dough and baked until golden brown.

Love fun twists on pizza? Try Texas Toast Pizza!

This post originally published January 15, 2011. Updated October 12, 2024.

This Pizza Bread is one of my favorite things to make when my kids have friends over. It’s so easy, it takes only a few minutes to prep, and who doesn’t love pizza?!

It’s mozzarella cheese and pepperoni wrapped in refrigerated French bread dough and then baked until the French bread is fluffy inside and crispy on top. The cheese practically melts into the French bread and it’s just so delicious.

Five minutes of prep, 20 minutes in the oven, and you’ve got a delicious snack, lunch, or dinner!

Ingredients

French bread dough – you need the kind of refrigerated French bread dough that rolls out into a rectangle. I used the Pillsbury brand but I’m sure there are other brands available. If you can’t find it, you can use the canned refrigerated pizza dough – it will probably just be thinner than the French bread dough.
Mozzarella cheese – you could also use a pizza mix of cheeses.
Pepperoni – I keep this pizza bread really simple with pepperoni as the only “topping” but you could throw in cooked sausage, black olives, onions, whatever you order on your pizza!
Egg – the top of the bread gets brushed with an egg wash (egg and water whisked together) before baking so that it gets nicely browned and crispy.
Italian seasoning – this is for sprinkling on top. It also makes your house really smell like pizza!
Grated Parmesan cheese – this is also for sprinkling on top. It browns and becomes crunchy and delicious.

How To Make Pizza Bread

Prep. Roll French bread dough out into a rectangle.
Fill. Sprinkle with mozzarella and lay pepperoni down in a single later.
Roll up. Roll up cinnamon roll style. Pinch to seal all the openings. Transfer to a parchment lined baking sheet.
Egg wash. Whisk together egg and 1 tablespoon of water. Brush on top of the bread.
Top. Sprinkle Italian seasoning and grated Parmesan cheese on top.
Bake. Bake at 350F for 20 – 25 minutes until the top is golden brown.
Cool. Cool for a few minutes before slicing and serving. Serve with pizza sauce for dipping.

How Long Is It Good For?

Pizza bread will be fine to eat for up to 3 – 4 days. Make sure to store it in an airtight container in the fridge.

You can reheat it in the microwave or a toaster oven if you want to try to get it crispy again. Or, hey, if you like cold pizza, try it cold straight from the fridge!

Can You Freeze It?

If you have leftovers, you can freeze them for up to 3 months. Once completely cooled, I would wrap individual slices in plastic wrap and then place them in a freezer ziploc bag.

When you are ready to serve them, let them defrost in the fridge overnight and then reheat in the microwave or toaster oven.

Variations

If you like more toppings on your pizza, add them into your pizza bread! I’m a ham and pineapple pizza girl so that’s what my first choice would be. You could do cooked Italian sausage, mushrooms, black olives, onion, bacon, anything that you would order on your pizza.
Change up the cheese! There are pizza mixes that have mozzarella, parmesan, provolone, and romano that would be delicious in this.

More Cheesy Snack Recipes

Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!

You can also follow me on Instagram, Facebook, or Pinterest for even more!

📖 Recipe

Yield: about 10 servings

Pizza Bread

Pizza Bread is the perfect easy snack or dinner! Pepperoni and mozzarella rolled in refrigerated French bread dough and baked until golden brown.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

1 tube refrigerated French bread dough
1 ½ cups shredded mozzarella
24 pepperoni slices
1 egg
1 tablespoon water
½ teaspoon Italian seasoning
1 tablespoon grated Parmesan cheese
pizza sauce, for serving

Instructions

Preheat oven to 350F. Line a large baking sheet with parchment paper.
Roll French bread dough out and sprinkle with mozzarella. Lay the pepperoni on top of the cheese in a single later.
Roll up as you would a cinnamon roll, tightly and carefully. Pinch to seal together. Pinch to seal both ends, too, so the cheese doesn't all ooze out.
Transfer to prepared baking sheet.
Make an egg wash by whisking the egg and water together. Use a pastry brush to brush the egg wash over the entire loaf. Sprinkle with Italian seasoning and Parmesan cheese. Bake for 20 - 25 minutes, or until the bread is golden brown. Transfer to wire rack to cool slightly.
Slice and serve with pizza sauce for dipping.

Slow Cooker Salsa Chicken

Oct 09, 2024

Slow Cooker Salsa Chicken is an easy, 3 ingredient dinner that you can use for bowls, tacos, burritos, anything you want! The chicken cooks all day in taco seasoning and salsa until it’s so tender it falls apart.

Originally posted January 15, 2010. Updated October 9, 2024.

When my kids were super small, this was one of my go to dinners. It’s 3 ingredients that you literally toss into the slow cooker and just let it cook all day.

The chicken is cooked in taco seasoning and salsa which provides all the flavor you need. And then the chicken gets super tender so you can shred it and use it in bowls, tacos, burritos, salads, whatever you want.

I also love to use this as meal prep because it’s really healthy (low calorie too!) but not boring like a lot of meal prep recipes.

Ingredients

Boneless skinless chicken breasts – I like to use chicken breasts in this recipe because chicken thighs tend to be a little too fatty. If you don’t mind that or plan to skim out the fat, feel free to use thighs.
Taco seasoning – use whatever taco seasoning you usually use. You can use a spicy one if you like spice or a mild one if you don’t!
Salsa – use your favorite salsa. I like a restaurant style salsa for this recipe so there aren’t huge chunks of tomatoes and peppers. You can use mild, medium, or hot – whatever you want!

How To Make Slow Cooker Salsa Chicken

Prep. Place chicken in bottom of slow cooker.
Combine. Sprinkle taco seasoning over chicken and top with salsa.
Cook. Cook on low for 3 – 4 hours or high for 6 – 7 hours.
Shred. Remove chicken to a plate and shred. Return shredded chicken to slow cooker and toss with the salsa mixture.
Serve. Serve over rice, in tacos, in burritos, etc.

How Long Is It Good For?

Salsa chicken is good for up to 3 days. Make sure to store it in an airtight container in the refrigerator.

You can reheat it in the microwave or stovetop.

Can You Freeze It?

You can freeze leftover salsa chicken for up to 3 months. Let it cool completely and transfer it to an airtight freezer-safe container.

When you are ready to serve, let it defrost overnight in the fridge. You can reheat it in the microwave or stovetop.

Make It a Freezer Meal

If you want to make slow cooker salsa chicken a dump and go freezer meal, put all the ingredients (raw chicken, taco seasoning, and salsa) in a freezer ziploc bag. Freeze for up to 3 months.

When you are ready to cook it, you can let it defrost overnight in the fridge and then dump the bag into the slow cooker. Cook according to recipe instructions.

If you don’t defrost it, put the frozen chunk of ingredients into the slow cooker and add an extra hour or 2 to the cook time.

What To Serve With It

We like it over white rice. My kids turn it into burrito bowls with beans, shredded lettuce, corn, diced onion, etc. Basically whatever you’d get on your Chipotle bowl but without salsa since the chicken was cooked in it.

You could also put it into tortillas for tacos or burritos. My kids have been known to do that, too!

I also have a Cilantro-Lime Cauliflower Rice recipe if you want to keep dinner a little lighter.

More Slow Cooker Chicken Recipes

Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!

You can also follow me on Instagram, Facebook, or Pinterest for even more!

📖 Recipe

Yield: 4 servings

Slow Cooker Salsa Chicken

Slow Cooker Salsa Chicken is an easy, 3 ingredient dinner that you can use for bowls, tacos, burritos, anything you want! The chicken cooks all day in taco seasoning and salsa until it's so tender it falls apart.

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Ingredients

1 pound boneless skinless chicken breasts
1 (1 ounce) package taco seasoning
1 (16 ounce) jar salsa

Instructions

Put chicken in bottom of slow cooker.
Sprinkle taco seasoning over chicken and top with the salsa.
Cover and cook on high 3 - 4 hours or low 6 - 7 hours.
Remove chicken to a plate and use 2 forks to shred. Return to slow cooker and toss in the sauce.
Serve over rice, in tacos, in burritos, etc.

Slow Cooker Orange Chicken

Sep 29, 2024

Skip take out and make Slow Cooker Orange Chicken at home! Chicken cooked in a sweet and spicy orange sauce for a delicious and easy weeknight dinner.

Originally published September 30, 2009. Updated September 29, 2024.

I tend to forget about my slow cooker during the warm months which makes zero sense because shouldn’t you use it more during the warm months so you’re not heating the house up with the oven?

But now that cooler weather (ha! It’s 85 here today!) has hit Texas, I’m reminded how much I love it.

This is a really old recipe that I’ve been making forever and I love it because, not only is it easy and delicious, but I always have everything on hand for it. So it’s perfect for those weeks when I just can’t find time to get to the grocery store.

It’s a take-out inspired orange sauce made with orange juice, soy sauce, brown sugar and crushed red pepper flakes. It’s sweet, spicy, and tangy all at once. The sauce coats the chicken and it’s just so delicious.

Ingredients

Chicken – I suggest boneless skinless chicken breasts for this recipe. I’m usually a dark meat fan but I find that dark meat can slow cooker chicken dishes too fatty.
Frozen orange juice concentrate – thaw before beginning the recipe. You can do it in the microwave.
Brown sugar – this adds the perfect sweetness to get with the spice from the pepper flakes.
Soy sauce – you can use coconut aminos if gluten free.
Water – you will need water for the sauce and for the cornstarch slurry that will thicken the sauce right before serving.
White vinegar
Garlic
Crushed red pepper flakes – adjust the amount of crushed red pepper flakes to your spice preference.
Cornstarch – this is what thickens the sauce. In the last 10 minutes of cooking, you will whisk cornstarch into cold water and add that mixture to the sauce.
Green onions – optional, for serving
Sesame seeds – optional for serving

How To Make Slow Cooker Orange Chicken

Prep. Cut chicken into bite size pieces.
Make sauce. In the bottom of the slow cooker, whisk together thawed orange juice concentrate, brown sugar, soy sauce, ¼ cup water, white vinegar, garlic, and crushed red pepper flakes.
Add chicken. Stir in chicken.
Cook. Cook on high for 3 – 4 hours or low for 6 – 7 hours.
Thicken. Ten minutes before serving, whisk together 2 tablespoons of cold water and cornstarch. Add this mixture to the sauce and let cook for 10 minutes.

What To Serve With It?

I serve orange chicken over hot, cooked rice. I also like to do a green vegetable with it like roasted broccoli or green beans.

orange chicken on white rice with sesame seeds and green onions on top

How Long Is It Good For?

Slow cooker orange chicken is good for up to 3 days. Make sure to store it in an airtight container in the fridge.

You can reheat the chicken in the microwave when you are ready to serve. If the sauce is too thick, you can add a splash of water or chicken broth before reheating.

Can You Freeze It?

You can freeze orange chicken before or after cooking!

If you want to do it as a freezer meal, place all ingredients (except for the cornstarch) in a freezer ziploc bag and freeze for up to 3 months.

When you are ready to cook, you can let it thaw in the fridge overnight and follow cooking instructions. If you forget to thaw, you can cook from frozen but it will probably need an extra hour or 2 of cook time.

If you want to freeze the cooked chicken, let it cool completely and then place it in a freezer-safe container. It will be fine for up to 3 months.

Thaw overnight in the fridge before you plan to serve it. You can reheat on the stovetop or microwave.

More Slow Cooker Chicken Recipes

Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!

You can also follow me on Instagram, Facebook, or Pinterest for even more!

📖 Recipe

Yield: 8 servings

Slow Cooker Orange Chicken

Skip take out and make Slow Cooker Orange Chicken at home! Chicken cooked in a sweet and spicy orange sauce for a delicious and easy weeknight dinner.

Prep Time 15 minutes

Cook Time 6 hours

Total Time 6 hours 15 minutes

Ingredients

2 cups boneless skinless chicken breasts
¾ cup frozen orange juice concentrate, thawed
½ cup brown sugar
¼ cup soy sauce
¼ cup + 2 tablespoons water, divided
2 tablespoons white vinegar
2 cloves garlic, minced
½ - 1 teaspoon crushed red pepper flakes
2 tablespoons cornstarch
cooked rice, for serving
sliced green onions, for serving
sesame seeds, for serving

Instructions

Cut chicken into bite-size pieces. Set side.
In the bottom of your slow cooker, whisk together thawed orange juice concentrate, brown sugar, soy sauce, ¼ cup water, white vinegar, garlic, and crushed red pepper flakes.
Add diced chicken and toss to coat.
Cook on high for 3 - 4 hours or low for 6 - 7 hours.
About 10 minutes before you plan to serve, whisk together remaining 2 tablespoons of water (use cold water!) and cornstarch. Pour into the slow cooker and stir to combine. Cover and let cook for another 10 minutes until thickened.
Serve on rice with sliced green onions and sesame seeds on top, if desired.

Sweet and Sour Chicken

Ingredients

How To Make Sweet and Sour Chicken

How Long Is It Good For?

Can You Freeze It?

More Chicken Recipes

📖 Recipe

Ingredients

For the chicken:

For the sauce:

Instructions

Recommended Products

Nutrition Information:

Yield:

Serving Size:

Did you make this recipe?

Ingredients

How To Make Rocky Road Brownies

How Long Are They Good For?

Can You Freeze Them?

More Brownie Recipes

📖 Recipe

Ingredients

Instructions

Recommended Products

Did you make this recipe?

Ingredients

How To Make Peanut Butter and Jelly Bars

How Long Are They Good For?

Can You Freeze Peanut Butter and Jelly Bars?

More Peanut Butter Recipes

📖 Recipe

Ingredients

Instructions

Recommended Products

Nutrition Information:

Yield:

Serving Size:

Did you make this recipe?

Ingredients

Instructions

How Long Is It Good For?

Can You Freeze Chicken and Biscuits

What To Serve With It

More Easy Chicken Dinner Recipes

📖 Recipe

Ingredients

Instructions

Recommended Products

Nutrition Information:

Yield:

Serving Size:

Did you make this recipe?

Ingredients

How To Make Buffalo Chicken Meatballs

How Long Are They Good For?

Can You Make Them Ahead?

Can You Freeze Them?

What To Serve With Them

More Meatball Recipes

📖 Recipe

Ingredients

Instructions

Recommended Products

Nutrition Information:

Yield:

Serving Size:

Did you make this recipe?

Ingredients

Instuctions

Can You Make It Ahead?

How Long Is It Good For?

Can You Freeze Them?

More Side Dish Recipes

📖 Recipe

Ingredients

Instructions

Recommended Products

Nutrition Information:

Yield: