Cowboy Queso

Name: Cowboy Queso
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8
Cuisine: American
Ingredients: 1/2 pound breakfast sausage; 1/2 cup white onion, diced; 1 cup beer; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1 (16 ounce) block Velveeta, cut into cubes; 1/2 cup pepper jack cheese; 1 (14.5 ounce) Rotel; 1 cup black beans, drained and rinsed; 1/3 cup cilantro, roughly chopped; fresh jalapenos and extra cilantro, for garnish; tortilla chips, for serving

Sep 25, 2024

Cowboy Queso is going to be your new favorite party dip! It’s a delicious cheesy dip made with sausage, beer, Velveeta, pepper jack cheese, Rotel tomatoes, and black beans.

I also have a Cowboy Caviar dip that I’m obsessed with!

Is there anything better than a Velveeta cheese dip? I like the original with just the Velveeta and Rotel, I love the fancier ones with a bunch of fun stuff added in, I love them all.

This Cowboy Queso is the classic Velveeta dip with Rotel but it has sausage, beer, pepper jack cheese, black beans, and cilantro.

It’s so delicious and it’s the perfect dip to have on hand for weekend football games.

Ingredients

Breakfast sausage – I used turkey breakfast sausage but you can use pork if you prefer.
Onion
Beer – any sort of pale beer works in this. If you don’t want to use beer, chicken broth will work.
Garlic powder
Salt
Velveeta cheese – a must for the best cheese dip! It melts beautifully and makes a thick cheese dip.
Pepper jack cheese – just to add a little bit of spice. If you want no spice, use monterey jack instead.
Rotel – any brand of diced tomatoes with green chiles is fine.
Black beans – make sure to drain and rinse them. You could use pinto beans, too.
Cilantro – cilantro is getting stirred into the dip and sprinkled on top for garnish.
Jalapeno – optional but slices of fresh jalapeno look really pretty on the queso.
Tortilla chips – you can use corn tortilla chips or Fritos!

How To Make Cowboy Queso

Cook sausage. Cook sausage and onion in a large skillet.
Simmer. Add beer, garlic powder, and salt and let simmer for about 5 minutes, until thickened.
Add ins. Add Rotel, black beans, and cilantro and stir to combine.
Serve. Serve immediately with sliced jalapenos and extra cilantro on top.

How Long Is It Good For?

Cowboy queso 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 or stovetop.

overhead shot of cowboy queso cheese dip

Can You Make It In The Slow Cooker?

You can make Cowboy Queso in the slow cooker! Cook the meat and onion as instruction and then add all ingredients to the slow cooker. Cook on low for 2 – 3 hours, stirring every once in awhile.

Variations

If you want to make it spicy, add a diced jalapeno to the skillet when you’re cooking the sausage and onion.

tortilla chip dipped in cheese dip with tomatoes, black beans, and cilantro

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📖 Recipe

Yield: about 8 servings

Cowboy Queso

Cowboy Queso is going to be your new favorite party dip! It's a delicious cheesy dip made with sausage, Velveeta, pepper jack cheese, Rotel tomatoes, and black beans.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

½ pound breakfast sausage
½ cup white onion, diced
1 cup beer
½ teaspoon garlic powder
½ teaspoon salt
1 (16 ounce) block Velveeta, cut into cubes
½ cup pepper jack cheese
1 (14.5 ounce) Rotel
1 cup black beans, drained and rinsed
⅓ cup cilantro, roughly chopped
fresh jalapenos and extra cilantro, for garnish
tortilla chips, for serving

Instructions

In a large skillet over medium-high heat, cook breakfast sausage and diced onion until sausage is cooked through and onion has softened. Drain if necessary.
Add beer, garlic powder, and salt let simmer for about 5 minutes, until thickened slightly.
Lower heat to low and add cubed Velveeta and pepper jack cheese. Stir until cheese is melted and dip is smooth.
Add in Rotel, black beans, and cilantro. Stir to combine.
Serve immediately. Garnish with jalapenos and cilantro, if desired.

Pumpkin White Chocolate Chip Cookies

Sep 24, 2024

If you love pumpkin and you love white chocolate, you have to make Pumpkin White Chocolate Chip Cookies! Soft pumpkin cookies full of pumpkin spice and white chocolate chips.

I also have Pumpkin White Chocolate Scones and Pumpkin White Chocolate Blondies if you can’t get enough of this combination!

Soft pumpkin cookies with white chocolate chips

Originally published October 26, 2015. Updated September 24, 2024.

I love a soft cookie. Given the choice between a soft cookie and a crispy one, give me the soft one! I’d also choose a white chocolate chip over any other kind of chocolate chip. So these are definitely my kind of chocolate.

These pumpkin white chocolate chip cookies are soft and chewy and they are loaded with white chocolate chips.

Ingredients

Flour
Pumpkin pie spice – if you don’t have pumpkin pie spice, you can use cinnamon and small dashes of ground ginger, cloves, nutmeg, and/or allspice.
Baking soda – this is going to make the cookies light and fluffy.
Salt
Butter – bring it to room temperature before beginning the recipe.
Sugar
Brown Sugar
Pumpkin – make sure it is pumpkin puree and not pumpkin pie filling. The only ingredient should be pumpkin.
Eggs
Vanilla
White chocolate chips

How To Make Pumpkin White Chocolate Chip Cookies

Dry ingredients. Whisk together flour, pumpkin pie spice, baking soda, and salt.
Wet ingredients. Beat together butter, sugar, and brown sugar. Add pumpkin, eggs, and vanilla.
Combine. Add dry ingredients to wet ingredients and beat until combined.
Add in. Fold in the white chocolate chips.
Chill. Cover and refrigerate for 1 hour.
Shape. Drop by heaping tablespoonfuls onto a prepared baking sheet. Press white chocolate chips on top of each dough ball.
Bake. Bake at 350F for 8 – 10 minutes
Cool. Cool for several minutes on the baking sheet before transferring to a wire rack to cool completely.

A pumpkin cookie with white chocolate chips split in half to show the inside.

How Long Are They Good For?

Pumpkin white chocolate chip cookies will be good for 4 – 5 days. Make sure to store them in an airtight container at room temperature.

Can You Freeze Them?

You can freeze these cookies for up to 3 months. Let them cool completely and then place them in a freezer ziploc bag. Or wrap them individually in plastic wrap if you just want to pull one out a time.

When you are ready to enjoy them, let them sit at room temperature for a couple hours until they reach desired temperature.

Overhead shot of pumpkin cookies with white chocolate chips on a white plate.

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📖 Recipe

Yield: 36 cookies

Pumpkin White Chocolate Cookies

Pumpkin White Chocolate Chip Cookies are soft pumpkin cookies full of pumpkin spice and white chocolate chips.

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

2 ¼ cups flour
1 teaspoon pumpkin pie spice
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) butter, at room temperature
1 cup granulated sugar
½ cup brown sugar
1 cup pumpkin puree
2 eggs
2 teaspoons vanilla
2 cups white chocolate chips

Instructions

Preheat oven to 350F. Line 2 baking sheets with parchment paper.
Whisk together flour, pumpkin pie spice, baking soda, and salt.
In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugars together until light and fluffy. Beat in pumpkin puree. Beat in eggs, one at a time. Beat in vanilla.
Slowly add dry mixture to the butter mixture and beat until just combined.
Fold in 1 ½ cups white chocolate chips.
Cover and refrigerate for 1 hour.
Drop the dough by heaping tablespoonfuls onto the prepared baking sheets, leaving about 2 inches between. Press remaining white chocolate chips on top of each dough ball.
Bake for 8 - 10 minutes, until bottoms are golden brown.
Cool for several minutes on the baking sheet before transferring to a wire rack to cool completely.
Repeat with remaining dough.

Bacon Ranch Deviled Eggs

Sep 22, 2024

Bacon Ranch Deviled Eggs are going to be your new favorite party snack! Classic deviled eggs made with ranch seasoning mix and topped with crispy bacon.

Obsessed with deviled eggs? Try Buffalo Deviled Eggs and Caesar Deviled Eggs!

Deviled eggs topped with crispy bacon and sliced green onions

In my never ending quest to find way to use all the eggs my chickens are giving us, I made these Bacon Ranch Deviled Eggs. I’ve been really into ranch lately (which is not like me at all) so these may officially be my favorite way to have a deviled egg.

They are a lot like Classic Deviled Eggs but they have dry ranch seasoning mix in the filling and are topped with crispy bacon and sliced green onions.

If you have a party coming up or need something to make for next weekend’s football games, I think these are a great option. Especially if you love ranch and bacon!

Ingredients

Bacon – you can use pork bacon or turkey bacon. Cook it until crispy and then crumble it to add to the top of the deviled eggs.
Hard boiled eggs – cook them however you want (or buy the already boiled kind – I’ve done that many times). I do mine in the Instant Pot (5 minutes on high pressure, 5 minutes natural release, 5 minutes in a bowl of ice water) but you can do them on the stove or an electric egg cooker!
Mayo – you can use light mayo if you prefer.
Mustard – just regular yellow mustard.
Dry ranch dressing mix – the ranch dry mix has a more concentrated flavor than the bottled dressing so I prefer it in this recipe.
Black pepper
Green onion – green onions add a nice brightness to the eggs. You can use chives if you have them on hand.

How To Make Bacon Ranch Deviled Eggs

Cook bacon. Cook bacon until crispy. Let cool. Crumble and set aside.
Prepare. Slice eggs in half. Place whites on a plate and yolks in a mixing bowl.
Make filling. Mix together egg yolks, mayo, mustard, dry ranch mix, and pepper. Beat until smooth.
Fill. Spoon mixture into egg whites.
Top. Top with crispy bacon and sliced green onions.

How Long Are They Good For?

Deviled eggs are good for up to 3 days in the fridge. Make sure to store them in an airtight container. I use this deviled egg container which is great for storage and also transporting deviled eggs to a party or event!

You can serve them straight from the fridge.

Overhead shot of deviled eggs with bacon and green onions on top

Can You Make Them Ahead?

If you need to prep these bacon ranch deviled eggs ahead of time, you have several options.

Prep ahead. Boil and peel the eggs and store them in an airtight container in the fridge. Hard boiled eggs are good in the fridge for up to 5 days. You can also slice them and prepare the filling and store them separately. Fill and serve the eggs within 3 days. You can also prep the bacon ahead of time but it won’t be crispy once refrigerated.
Store prepared eggs. You can make the deviled eggs ahead and store them for up to 3 days. I recommend an airtight container like this or you can put them on a rimmed plate and cover tightly with plastic wrap. I would cook the bacon the day you plan to serve the eggs so that it is crispy.

Other Recipes for Hard Boiled Eggs

We have 13 chickens so I’m always looking for ways to use eggs. Egg salad is another great option! You could also do Overnight Ham Breakfast Casserole or Amish Breakfast Casserole.

A great side dish would be Deviled Egg Pasta Salad!

And if you’re looking for a protein packed breakfast, try Buffalo Chicken Egg Muffins.

Deviled eggs topped with bacon and green onions

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📖 Recipe

Yield: 12 deviled eggs

Bacon Ranch Deviled Eggs

Bacon Ranch Deviled Eggs are going to be your new favorite party snack! Classic deviled eggs made with ranch seasoning mix and topped with crispy bacon.

Prep Time 10 minutes 6 seconds

Total Time 10 minutes 6 seconds

Ingredients

2 slices bacon
6 hard boiled eggs
¼ cup mayo
1 teaspoon yellow mustard
1 teaspoon dry ranch dressing mix
½ teaspoon black pepper
green onion, thinly sliced

Instructions

In a large skillet over medium-high heat, cook bacon until crispy. Remove to a paper towel-lined plate and let cool until you can handle it. Once cool, crumble and set aside.
Slice each egg in half lengthwise, placing the whites on a plate and the yolks in a mixing bowl.
To the egg yolk bowl, add mayo, mustard, ranch dressing mix, and black pepper. Use an electric mixer or fork to beat until smooth.
Spoon a heaping tablespoonful of filling into each egg white.
Top with crumbled bacon and sliced green onions before serving.

20 Irresistible Pumpkin Recipes for Fall

Sep 19, 2024

This list of pumpkin recipes will please your pumpkin loving heart all fall long! We have cakes, muffins, scones, breads, even frozen treats!

We’re all a little bit obsessed with pumpkin recipes this time of year and I have plenty of recipes to keep you baking with pumpkin all season long.

I didn’t include these in the list, but I do have some Pumpkin Apple Dog Treats and even some Pumpkin Peanut Butter Dog Ice Cream if you want to include your dogs in the pumpkin celebration.

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!

20 Irresistible Pumpkin Recipes for Fall

This list of pumpkin recipes will please your pumpkin loving heart all fall long! We have cakes, muffins, scones, breads, even frozen treats!

Pumpkin Crunch Cake

The easiest pumpkin cake! Pumpkin Crunch Cake has a layer of creamy pumpkin pie filling and it’s topped with cake mix, pecans, and butter. The topping bakes up so crunchy and delicious!

Pumpkin Swirl Bread

Pumpkin Swirl Bread is a light and fluffy pumpkin bread with a cheesecake-y filling swirled throughout. It is the perfect fall sweet treat!

Pumpkin, Fruit, and Nut Bread

Pumpkin, Fruit, and Nut Bread is classic pumpkin bread filled with chopped nuts and dried fruits!

Pumpkin Whoopie Pies with Marshmallow Cream Cheese Filling

Pumpkin Whoopie Pies are soft, cakey pumpkin cookies sandwiched together with marshmallow cream cheese filling. A must make for pumpkin lovers!

Pumpkin White Chocolate Blondies

Pumpkin White Chocolate Blondies are chewy pumpkin blondies with white chocolate chips. The perfect fall treat!

Pumpkin Spice Cupcakes

Pumpkin Spice Cupcakes are moist pumpkin cupcakes with pecans and raisins and topped with cream cheese frosting!

Pumpkin Pie Fudge

Pumpkin Pie Fudge has the taste of pumpkin pie in delicious fudgy bites! Pumpkin, white chocolate, marshmallows, and walnuts for a bit of crunch! Perfect for cookie tins at the holidays!

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.

Pumpkin Walnut Muffins

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

Pumpkin Waffles

Pumpkin Waffles are the perfect fall breakfast! It starts with a pancake mix so it's easy, fast, and delicious!

Pumpkin Banana Muffins

Pumpkin Banana Muffins are the best fall breakfast! Delicious cinnamon-spiced muffins with pumpkin, banana, and walnuts. Make a batch and have breakfast all week!

Pumpkin Roll Bars

Pumpkin Roll Bars is everything you love about a pumpkin roll without all the work! Delicious pumpkin cake with cream cheese swirl!

Maple Pumpkin Cream Cheese Muffins

Maple Pumpkin Cheese Cheese Muffins are moist pumpkin muffins flavored with maple and filled with brown sugar cream cheese!

Pumpkin White Chocolate Scones

Pumpkin White Chocolate Scones are buttery pumpkin scones filled with white chocolate chips and topped with a sweet cinnamon glaze.

Pumpkin Blueberry Muffins

Light and fluffy Pumpkin Blueberry Muffins are going to become your favorite fall breakfast!

Pumpkin Pudding Snickerdoodles

The softest, most delicious pumpkin cookies! Pumpkin Pudding Snickerdoodles are made with pumpkin spice pudding to keep them chewy and are rolled in cinnamon sugar before baking.

Pumpkin Chocolate Chip Muffins

Fluffy and delicious Pumpkin Chocolate Chip Muffins are going to become your fall favorite! Full of pumpkin puree, pumpkin pie spice, and mini chocolate chips - they're simple and delicious.

Pumpkin Scones

Homemade scones that taste better than the coffee shop scones! Tender Pumpkin Scones brushed with a sweet glaze and drizzled with a cinnamon glaze.

Pumpkin Cheesecake Dip

The most delicious fall dessert dip! Pumpkin Cheesecake Dip tastes just like pumpkin cheesecake without all the work. Dip cookies or fresh fruit!

Pumpkin Apple Muffins

These are going to be your new favorite fall breakfast! Moist and delicious Pumpkin Apple Muffins are filled with pumpkin and diced apples and topped with a crunchy streusel topping.

Pumpkin Maple Pie

Maple Pumpkin Pie is classic pumpkin pie with maple syrup mixed in.

Pumpkin Banana Bread

Pumpkin Banana Bread is the best way to use ripe bananas! Light and fluffy bread filled with mashed bananas, pumpkin, and cinnamon.

Pumpkin Pancakes

Light and fluffy Pumpkin Pancakes are so easy and so delicious! Full of pumpkin and spices – they make the perfect fall breakfast.

Baked Macaroni and Cheese

Sep 19, 2024

Baked Macaroni and Cheese is the perfect side dish for any meal. Pasta baked with a cheesy sauce until bubbly and delicious. Simple enough for a weeknight dinner but tasty enough for a holiday meal!

Love cheesy side dishes? Try Hashbrown Casserole and Bacon Cheddar Mashed Potatoes, too!

Originally published April 30, 2013. Updated September 19, 2024.

Today we’re gonna talk about why I canceled this year’s Thanksgiving on last year’s Thanksgiving. And it’s because of macaroni and cheese.

I made one of those fancy mac and cheese recipes that involve several different cheeses that you can’t find at my small town grocery store and, listen, I spent a lot of money on that mac and cheese.

So when all of my children said it was “okay” or “not the best” after I’d spent all morning and all of the day before in the kitchen, I canceled this year’s Thanksgiving.

I’ve had 9 months to reconsider and I’m still not sure I’ll be doing a whole spread BUT IF I DO, this is the macaroni and cheese I’ll be making. It’s easy, quick, cheesy, delicious. Everything you want in a macaroni and cheese without being fussy and expensive.

And you can make it ahead and leave it in the fridge until you need to bake it! Which I really appreciate on a holiday.

Ingredients

Macaroni – you can use any small pasta shape but macaroni noodles are the classic, of course.
Butter
Flour – this is going to thicken your cheese sauce.
Milk – I used whole milk.
Salt and pepper – I put a conservative amount of salt and pepper in the recipe so taste the sauce to make sure it’s seasoned enough to fit your taste.
Cheddar cheese – I highly recommend a sharp cheddar for this macaroni and cheese but if you have mild on hand, it will be fine.
Paprika – optional, it gets sprinkled on top before baking. I love the way it looks after baking – it really gives it that “baked” look but it doesn’t add much as far as flavor is concerned.

How To Make Baked Macaroni and Cheese

Pasta. Cook pasta according to package instructions. Drain.
Make roux. Melt butter and whisk in flour until smooth. Whisk in milk and let simmer for about 5 minutes, until thickened.
Add cheese. Add salt, pepper, and cheese. Stir until well combined.
Add pasta. Add cooked pasta and stir until pasta is coated.
Transfer. Transfer to a greased 8×8-inch baking dish.
Top. Sprinkle with paprika, if using.
Bake. Bake at 400F for about 20 minutes, until bubbly.

How Long Is It Good For?

Baked macaroni and cheese is good for up to 4 days in the fridge. Make sure to store it in an airtight container.

You can reheat it in the microwave or the oven.

baked macaroni and cheese with paprika on top in a baking dish

Can You Freeze It?

You can freeze baked mac and cheese for up to 3 months. I like to portion it out in these individual containers and then once frozen, pop them out of the containers and put the frozen cubes in freezer ziploc bags.

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

What To Serve With It?

I think mac and cheese goes with anything but some favorites are Baked Caesar Chicken, Maple BBQ Sloppy Joes, and Cheeseburger Quesadillas!

If it’s grilling season, try Rosemary Ranch Chicken Kabobs!

Air Fryer Chicken Tenders is also a great, easy option.

overhead shot of a plate of macaroni and cheese

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📖 Recipe

Yield: about 6 servings

Baked Macaroni and Cheese

Baked Macaroni and Cheese is the perfect side dish for any meal. Pasta baked with a cheesy sauce until bubbly and delicious. Simple enough for a weeknight dinner but tasty enough for a holiday meal!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

8 ounces macaroni noodles
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
½ teaspoon salt
¼ teaspoon black pepper
10 ounces sharp cheddar cheese
paprika, optional

Instructions

Preheat oven to 400F. Spray an 8x8-inch baking dish with oil.
Cook macaroni according to pasta instructions. Drain.
While pasta cooks, melt butter over medium heat in a large skillet. Add flour and whisk until smooth. Cook, whisking, for 1 minute.
Slowly add milk, whisking the entire time. Let bubble, while whisking, until thickened, about 5 minutes.
Remove from heat and add salt, pepper, and cheese. Stir until cheese is melted and fully incorporated.
Stir in cooked and drained pasta.
Transfer to prepared baking dish. Sprinkle with paprika if using.
Bake for 20 minutes, until hot and bubbly.

Roasted Ranch Broccoli

Sep 18, 2024

Roasted Ranch Broccoli is the best way to make broccoli! Fresh broccoli tossed in olive oil, ranch seasoning mix, and grated Parmesan before being roasted until crispy on the outside and tender inside.

I also have a Glazed Ranch Carrots recipe that my kids absolutely love!

roasted broccoli florets on parchment paper

Roasted broccoli is probably the most made vegetable side dish in my house. My teenagers love broccoli for some reason. And this is their favorite way that I make it.

I usually double the recipe because they’ll keep walking past the baking sheet to take a piece even after they’re done with dinner!

It’s so flavorful but so easy! The ranch seasoning adds all the seasoning you need, including salt, so this is a 4 ingredient recipe. It all gets tossed together in one bowl and then it’s roasted until the outside of the broccoli is browned and crispy and the inside is super tender.

Ingredients

Broccoli – fresh broccoli roasts a lot better than frozen broccoli but in a pinch, you can use frozen.
Olive oil – olive oil helps the broccoli get browned and crispy on the outside when roasted.
Ranch seasoning mix – the dry mix, not the liquid dressing. It really sticks to the broccoli florets and makes them so flavorful.
Grated Parmesan – I use the Parmesan in the green can for this recipe. It really gets stuck in the broccoli and then gets browned and crispy in the oven.

How To Make Roasted Ranch Broccoli

Combine. Toss together broccoli florets, olive oil, ranch seasoning, and grated parmesan cheese.
Transfer. Transfer to a rimmed baking sheet lined with parchment paper.
Roast. Roast at 425F for 15 – 20 minutes, until browned.

How Long Is It Good For?

Roasted broccoli is good for up to 5 days. Make sure to store it in an airtight container in the fridge.

You can reheat broccoli in the microwave or in the oven.

Can You Freeze It?

You can freeze roasted broccoli for up to 2 months. Use an airtight container like a freezer ziploc bag.

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

What To Serve With It?

Roasted broccoli goes with pretty much any dinner but I think it goes really well with chicken dishes, like Chicken Marsala or Chicken with Creamy Rosemary Mushrooms.

It would also be delicious with Slow Cooker Salisbury Steak, Bacon Wrapped Meatloaf, or Honey Mustard Pork Chops.

Roasted Ranch Broccoli is the best way to make broccoli! Fresh broccoli tossed in olive oil, ranch seasoning mix, and grated Parmesan before being roasted until crispy on the outside and tender inside.

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📖 Recipe

Yield: 4 servings

Roasted Ranch Broccoli

Roasted Ranch Broccoli is the best way to make broccoli! Fresh broccoli tossed in olive oil, ranch seasoning mix, and grated Parmesan before being roasted until crispy on the outside and tender inside.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

1 pound fresh broccoli, cut into bite size florets
2 tablespoons olive oil
2 tablespoons ranch dressing mix
⅓ cup grated Parmesan cheese

Instructions

Preheat oven to 425F. Line a rimmed baking sheet with parchment paper.
In a large mixing bowl, toss together broccoli florets, olive oil, ranch dressing mix, and Parmesan until coated.
Transfer to the prepared pan, making sure the broccoli is in one layer.
Bake in preheated oven for 15 - 20 minutes, until broccoli has browned.

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Pumpkin Pancakes

Sep 16, 2024

Light and fluffy Pumpkin Pancakes are so easy and so delicious! Full of pumpkin and spices – they make the perfect fall breakfast.

This easy pumpkin pancakes recipe is one of my favorite things to make during fall. This time of year I constantly have half a can of unused pumpkin in the fridge and this is my go to when that happens.

My kids love pancakes, of course, but these pancakes also freeze really well for mornings when I just don’t feel like cooking anything.

They’re light and fluffy on the inside with just the right amount of crispness on the outside. And they are full of pumpkin and pumpkin spice!

Make them this weekend for breakfast or brunch!

Ingredients

All-purpose flour
Baking soda – this is going to make your pancakes really puff up and be light and fluffy.
Pumpkin pie spice – if you don’t have pumpkin pie spice, you can use cinnamon and then add a dash of ground ginger, allspice, cloves, and/or nutmeg. If you don’t have any of those extra spices, just use cinnamon.
Salt
Buttermilk – if you don’t have buttermilk, you can make your own by adding 1 tablespoon plus 2 teaspoons of white vinegar to your measuring cup and then filling the cup to the 1 ¾ cup line with regular milk. Let it sit for several minutes and then stir.
Pumpkin – make sure that it’s pumpkin puree and not pumpkin pie filling. The only ingredient should be pumpkin.
Brown sugar
Vegetable oil – you can use canola oil, coconut oil, or even melted butter if you prefer.
Egg

How To Make Pumpkin Pancakes

Dry ingredients. Whisk together flour, baking soda, pumpkin pie spice, and salt. Set aside.
Wet ingredients. Stir together buttermilk, pumpkin, brown sugar, oil, and egg.
Combine. Add dry ingredients to wet ingredients and stir until well combined.
Cook. Drop about ⅓ cup of batter into a skillet over medium-high heat and cook until bubbles form at the surface. Flip and cook until other side is browned.
Repeat. Repeat with the remaining batter.
Serve. Serve hot with maple syrup.

How Long Are They Good For?

These pumpkin pancakes will be good for about 3 days in the fridge. Make sure to store them in an airtight container.

You can reheat them in the microwave.

Can You Freeze Them?

You can freeze these pancakes for up to 3 months. I would use a freezer ziploc bag but any airtight freezer-safe container will work.

When you are ready to serve them, you can microwave from frozen or let them defrost overnight in the fridge before reheating.

A stack of pumpkin pancakes with butter and syrup on top

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📖 Recipe

Yield: about 12 pancakes

Pumpkin Pancakes

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons pumpkin pie spice
¼ teaspoon salt
1 ¾ cups buttermilk
1 cup pumpkin puree (not pumpkin pie filling)
¼ cup brown sugar
2 tablespoons vegetable oil
1 egg

Instructions

In a mixing bowl, whisk together flour, baking powder, pumpkin pie spice, and salt until no lumps remain. Set aside.
In a separate large mixing bowl, stir togeter buttermilk, pumpkin puree, brown sugar, vegetable oil, and egg.
Add dry ingredients to the pumpkin mixture and stir until well combined.
Heat a skillet over medium heat. Spray with oil or melt butter in the hot skillet.
Add about ⅓ cup batter and cook until bubbles form on the top surface, just a few minutes. Flip and cook until browned.
Repeat with remaining batter.
Serve hot with maple syrup if desired.

Pumpkin Swirl Bread

Sep 16, 2024

Pumpkin Swirl Bread is a light and fluffy pumpkin bread with a layer of cheesecake-y filling swirled throughout. It is the perfect fall sweet treat!

3 slices of pumpkin swirl bread stacked on top of each other with a mug of coffee in the background

Originally published September 14, 2014. Updated September 16, 2024.

Is there anything better than pumpkin bread this time of year? I would choose it over pretty much any dessert during fall.

This Pumpkin Swirl Bread is light, moist, so fluffy and it has a delicious cream cheese swirl that tastes almost like cheesecake!

This recipe is so simple but the finished product looks so impressive. If you’re going to an event and need an easy recipe that’s still going to wow people, I highly recommend this pumpkin bread.

I also have a pumpkin banana bread recipe that we love!

Ingredients

Cream cheese – this is the main part of the cheesecake-like swirl.
Granulated sugar – sugar is going in the pumpkin bread batter and the cream cheese swirl.
Eggs – an egg will be going in the batter and the filling.
All-purpose flour
Baking soda – baking soda is the leavener in this recipe.
Pumpkin pie spice – if you don’t have pumpkin pie spice, you can use cinnamon with a dash of ground ginger, nutmeg, allspice, and/or cloves. Cinnamon is the major flavor in pumpkin pie spice so it’s fine if that’s all you add.
Salt
Butter – melt it and let it cool slightly before starting the recipe. You don’t want it to be so warm that it starts to cook the egg.
Pumpkin – make sure it is just pumpkin puree and not pumpkin pie filling. The only ingredient should be pumpkin.
Buttermilk – if you don’t have buttermilk, you can make some by adding white vinegar or lemon juice to milk or you can just use regular milk.

How To Make Pumpkin Swirl Bread

Make filling. Beat together cream cheese, sugar, and egg until smooth.
Dry ingredients. Whisk together flour, baking soda, pumpkin pie spice, and salt.
Wet ingredients. Beat together butter, sugar, pumpkin, egg, and buttermilk.
Combine. Add dry ingredients to wet ingredients and beat until combined.
Transfer. Set 2 cups of batter aside. Pour remaining batter into a prepared 9×5-inch loaf pan.
Add filling. Pour cream cheese filling over batter.
Top. Add the reserved 2 cups of batter to the top and spread to the edges.
Bake. Bake for about 70 minutes.
Cool. Cool completely before slicing and serving.

How Long Is It Good For?

This pumpkin swirl bread will be good for about 4 days. Make sure to store it in an airtight container at room temperature.

It will be good longer if stored in the fridge – up to a week. But the fridge will suck some of the moisture out of the bread and it won’t be as moist.

Can You Freeze It?

This pumpkin cream cheese bread freezes perfectly. Let it cool completely and then you can either wrap the entire loaf or individual slices in several layers of plastic wrap. It will be fine in the freezer for up to 3 days.

When you are ready to enjoy it, let it defrost at room temperature.

a sliced loaf of pumpkin cream cheese bread on a white plate

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📖 Recipe

Yield: 12 servings

Pumpkin Swirl Bread

Pumpkin Swirl Bread is a light and fluffy pumpkin bread with a cheesecake-y filling swirled throughout. It is the perfect fall sweet treat!

Prep Time 20 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 30 minutes

Ingredients

For the swirlL

1 (8 ounce) block cream cheese
¼ cup sugar
1 egg

For the bread:

1 ¾ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
½ teaspoon salt
½ cup butter, melted and cooled slightly
1 ½ cups granulated sugar
1 cup pumpkin puree (not pumpkin pie filling)
1 egg
⅓ cup buttermilk

Instructions

Preheat oven to 350F. Spray or line a 9x5-inch loaf pan. Set aside.
To make the swirl, beat together cream cheese, sugar, and egg until smooth. Set aside.
To make the batter, whisk together flour, baking soda, pumpkin pie spice, and salt until no lumps remain. Set aside.
In a separate large mixing bowl, beat butter, sugar, pumpkin egg, and buttermilk.
Add dry ingredients to the pumpkin mixture and beat until just combined.
Set 2 cups of the batter aside. Pour remaining batter into the prepared loaf pan and smooth the top.
Add cream cheese layer to the loaf pan and evenly distribute it.
Add remaining batter to the top of the cream cheese and spread it to the edges.
Run a butter knife through the entire loaf, making swirl motions.
Bake in preheated oven for 65 - 70 minutes, until a toothpick inserted into the center comes out clean.
Cool in the pan for about 10 minutes and then turn out onto a wire rack to cool completely before slicing and serving.

Candy Corn Swirl Cookies

Sep 15, 2024

Candy Corn Swirl Cookies are the cutest Halloween cookies! Sugar cookie dough is dyed yellow and orange and rolled together before baking. These are easy and so fun!

Originally published October 24, 2012. Updated September 15, 2024.

Aren’t these the most fun cookies for Halloween?! They’re not going to taste like candy corn but they sure look like it!

They’re sugar cookies flavored with orange zest and you dye the dough different colors and then roll them up before slicing and baking.

I amazed my teenage children with these because they look like so much more work than they actually are.

My biggest tip is to really dust the parchment paper (or whatever surface you’re working on) with powdered sugar. Like, more powdered sugar than you think. You’re rolling the dough pretty thin so to keep it from sticking, use plenty of powdered sugar. It’s just going to end up melting into the cookies anyway so it’s fine!

Ingredients

Butter – make sure to soften it before starting the recipe.
Powdered sugar – you are going to need the amount the recipe calls for and a bit more when you roll out the different colored doughs.
Egg
Orange zest – you could do lemon zest if you prefer.
All-purpose flour
Baking soda
Cream of tartar – this keeps the cookies from becoming too crisp.
Orange food coloring
Yellow food coloring

How To Make Candy Corn Swirl Cookies

Wet ingredients. Beat butter and powdered sugar together. Add egg and orange zest and beat until combined.
Dry ingredients. Add flour, baking soda, and cream of tartar. Beat until just combined.
Divide. Divide dough evenly into thirds. Tint one yellow, one orange, and leave one alone. Wrap them in plastic wrap.
Chill. Chill for at least an hour.
Roll out. On separate parchment paper dusted with powdered sugar, roll out each dough.
Layer. Put the orange dough on top of the yellow. Top with the white dough.
Roll. Staring on the long side, roll up pretty tightly.
Chill. Chill for at least one hour.
Slice. Slice into ¼″ slices and place on parchment-lined baking sheets.
Bake. Bake at 375F for 7 – 8 minutes.

How Long Are They Good For?

These cookies will be fine for up to 3 days. Make sure to store them in an airtight container at room temperature.

Can You Freeze Them?

You can freeze the baked cookies or the unbaked rolled up dough!

Baked cookies will be good in the freezer for up to 3 months. When you are ready to serve, let them sit at room temperature until defrosted.

If you want the freezer the dough, wrap it tightly in several layers of plastic wrap and maybe even a ziploc freezer bag. When you are ready to slice and bake them, let them defrost overnight in the fridge and then follow the written instructions.

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📖 Recipe

Yield: about 30 cookies

Candy Corn Swirl Cookies

Candy Corn Swirl Cookies are the cutest Halloween cookies! Sugar cookie dough is dyed yellow and orange and rolled together before baking. These are easy and so fun!

Prep Time 20 minutes

Cook Time 8 minutes

Total Time 28 minutes

Ingredients

1 cup butter, softened
1 ½ cups powdered sugar
1 egg
zest of 1 orange
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
orange food coloring
yellow food coloring

Instructions

Using an electric mixer, beat butter and powdered sugar until light and fluffy; add egg and orange peel and beat until combined. Sift in flour, baking soda and cream of tartar; beat until just combined.
Divide dough into thirds. Tint one portion orange and one portion yellow; leave remaining portion plain. Flatten each portion into a disk. Wrap in plastic wrap; refrigerate at least 1 hour.
On separate sheets of parchment paper dusted with powdered sugar (use more powdered sugar than you think you need), roll each portion of dough into 12x9-inch rectangle. Place orange rectangle on top of yellow rectangle. Top with plain dough rectangle. Starting on a long side, roll dough into a cylinder. Wrap in plastic; refrigerate at least 1 hour.
Heat oven to 375F. Use a very sharp knife to cut dough into ¼-inch slices. Place on parchment lined baking sheet about 1 inch apart.
Bake 7 to 8 minutes or until edges are set. Cool on baking sheet for 1 minute before moving to a wire rack to cool.

Baked Ham and Cheese Sliders

Sep 14, 2024

Baked Ham and Cheese Sliders are the perfect party snack or easy weeknight dinner! Hawaiian rolls baked with Swiss cheese and ham inside and brushed with a delicious honey glaze.

If you enjoy this recipe, you have to try Baked Ham and Cheese Croissants!

A hand holding a ham and cheese slider with poppy seeds on top

I love recipes that take minutes to put together but really impress. These Baked Ham and Cheese Sliders take less than 10 minutes to assemble (and less than 20 to bake!) but everyone always loves them.

They start with the fluffy sweet Hawaiian rolls that we all know and love. Cheese and ham are layered inside the rolls and then they get brushed with a buttery, honey glaze.

It all gets baked together until the cheese is melted and the rolls are a deep golden brown.

They’re just so delicious and so easy and you definitely need to make them for your next party. Or this week when you just need a quick and easy weeknight dinner!

Ingredients

Hawaiian rolls – when you cut these, you are going to cut through the entire loaf, living the sliders attached to each other. Mine is never a perfectly straight cut but that’s okay – no one will notice!
Swiss cheese – the nutty swiss cheese goes perfectly with the buttery slider buns and ham.
Ham – I used regular ol’ lunchmeat honey ham. If you have leftover ham from a ham you baked, slice is as thin as possible.
Butter – this is the main part of the glaze. The butter not only adds delicious taste to the sliders but also helps them brown.
Dijon mustard – this adds a little zing to the butter, somewhat sweet glaze that goes on top of the sliders.
Honey – this adds just a hint of sweetness and complements the ham.
Worcestershire sauce – just a tiny bit adds a nice savory component to the glaze.
Poppy seeds – this adds a nice contrast to the sliders and also adds a bit of a crunch.

How To Make Baked Ham and Cheese Sliders

Prepare. Slice slider bun loaf in half, leaving the rolls attached to each other. Put bottoms in a 9×13-inch pan
Layer. Layer cheese, ham, and more cheese on the bottoms of the sliders. Add slider tops.
Glaze. Whisk together butter, dijon mustard, honey, worcestershire, and poppy seeds. Pour over sliders.
Bake. Bake at 350F for 16 – 20 minutes.

What To Serve With Them

My favorite way to serve these sliders is at a party where everyone is just snacking. So I’d probably do French Onion Dip or Dill Pickle Dip to go alongside it.

If I was serving them at a casual summer party, Dill Pickle Potato Salad or Bacon Ranch Pasta Salad would be delicious.

And lastly, if I’m serving these to my kids for dinner, they’re getting Glazed Ranch Carrots or Spicy Honey Roasted Brussels Sprouts.

Baked Ham and Cheese Sliders are the perfect party snack or easy weeknight dinner! Hawaiian rolls baked with Swiss cheese and ham inside and brushed with a delicious honey glaze.

How Long Are They Good For?

Baked Ham and Cheese Sliders are good for up to 2 days. Make sure to store them in an airtight container in the fridge.

They reheat perfectly fine in the microwave.

Can You Freeze Them?

You can freeze these baked ham and cheese sliders for up to 3 months. Let them cool completely and then wrap the entire loaf or individual sliders tightly in plastic wrap. If you can also put them in a freezer ziploc bag for extra protection, I highly recommend.

When you are ready to serve them, let them defrost in the fridge overnight and then warm them in either the microwave or the oven. If using the oven, keep an eye on them to make sure the tops don’t get too brown.

Sliders baked with ham and cheese inside and a buttery poppy seed glaze on top

📖 Recipe

Yield: 12 sliders

Baked Ham and Cheese Sliders

Baked Ham and Cheese Sliders are the perfect party snack or easy weeknight dinner! Hawaiian rolls baked with Swiss cheese and ham inside and brushed with a delicious honey glaze.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

1 12-count package Hawaiian rolls
12 slices Swiss cheese
½ pound thinly sliced ham
¼ cup butter, melted
2 teaspoons dijon mustard
2 teaspoons honey
1 teaspoon worcestershire sauce
1 teaspoon poppy seeds

Instructions

Preheat oven to 350F.
Without separating the rolls, cut the entire loaf horizontally and place the bottoms in a 9x13-inch pan.
Lay 6 slices of Swiss cheese on top of the roll bottoms. Layer ham on top of cheese. Layer remaining 6 slices of cheese on top of ham.
Add tops of the rolls to the sliders.
To make the glaze, whisk together butter, dijon mustard, honey, worcestershire sauce, and poppy seeds.
Pour glaze over rolls and use a pastry brush to make sure each slider is coated.
Bake for 16 - 20 minutes, until rolls are browned and cheese is melted.

Zuppa Toscana Soup (Olive Garden Copycat)

Sep 11, 2024

Zuppa Toscana is a creamy, spicy soup filled with Italian sausage, potatoes, and kale. It’s quick and easy and tastes just like the one from Olive Garden!

I also have a copycat recipe for Olive Garden’s Pasta Fagioli.

We’ve had several days in a row of chilly weather in the morning and it’s got me in the mood for soup. And soup is my favorite work from home lunch so it’s working out well for this!

Zuppa Toscana is my lunch soup this week and it’s one of my favorites so it’s a good week.

It has a really creamy and spicy soup base and it’s filled with Italian sausage, sliced potatoes, and kale. It’s ready in about 40 minutes and uses just one pot!

If you want something bready to dip in the soup, I highly recommend Oatmeal Rolls.

Ingredients

Bacon – you will be using the bacon fat to cook the sausage and onion and then the bacon itself gets sprinkled on top of the finished soup.
Italian sausage – I used mild Italian sausage but you can use hot if you want it to be extra spicy.
Crushed red pepper flakes – add more or less depending on how spicy you want it.
Onion
Garlic
Chicken broth – I suggest using low-sodium chicken broth so you can control how salty the soup is. Or use homemade chicken broth!
Yukon gold potatoes – you could use any potato but I like the texture of the yukon golds in this soup. If you use a russet, I would peel it.
Heavy cream
Kale – if you don’t like kale, spinach works too!

How To Make Zuppa Toscana

Cook bacon. Cook bacon over medium-high heat until crispy. Remove bacon, leaving bacon fat behind.
Cook sausage. Cook sausage, crushed red pepper flakes, and onion in the bacon fat until sausage is cooked through.
Add garlic. Add garlic and cook for about 30 seconds.
Stir. Stir in chicken broth and potatoes.
Simmer. Let simmer for about 20 minutes.
Stir. Stir in heavy cream and kale.
Simmer. Let cool until kale is soft, about 5 minutes.
Serve. Serve hot with the crispy bacon on top.

How Long Is It Good For?

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

You can reheat on the stovetop or microwave. You will probably need to add extra broth or water to get it back to it’s soupy consistency.

Can You Freeze It?

You can freeze Zuppa Toscana for up to 3 months. I like to use these soup containers for freezing soup.

Let it cool completely before putting it in the freezer. When you are ready to serve it, let it defrost overnight in the fridge and then reheat on the stove. It will probably need more broth or water.

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📖 Recipe

Yield: about 6 servings

Zuppa Toscana Soup

Zuppa Toscana is a creamy soup filled with Italian sausage, potatoes, and kale. It's quick and easy and tastes just like the one from Olive Garden!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

4 slices bacon, cut into pieces
1 pound mild Italian sausage
1 teaspoon crushed red pepper flakes
1 white onion, diced
4 cloves garlic, minced
8 cups low-sodium chicken broth
5 yukon gold potatoes, cut into bite-size pieces
1 cup heavy cream
4 cups kale, chopped
salt and pepper, to taste

Instructions

In a large pot over medium-high heat, cook bacon until crisp. Use a slotted spoon to remove bacon to a paper towel-lined plate. Remove all but about 1 teaspoon of the bacon fat.
Add Italian sausage and diced onion to the same pot and cook in the bacon fat, breaking up the sausage as it cooks. Once sausage is cooked and onion is translucent, drain off excess fat. (I rinse the sausage for this recipe because I don't want a lot of fat in the broth.)
Add garlic and cook until fragrant, just 30 seconds.
Add broth and potatoes. Bring to a boil, cover, and lower the heat to medium. Let simmer for about 20 minutes, until potatoes are soft.
Stir in heavy cream and kale. Let simmer until kale has softened, about 5 minutes.
Season to taste with salt and pepper.
Serve with the crispy bacon on top.

Cheesy Broccoli Cornbread

Sep 09, 2024

The whole family is going to love this Cheesy Broccoli Cornbread! Moist cornbread full of chopped broccoli and cheddar cheese. It starts with a cornbread mix so it’s really easy AND really delicious.

Two pieces of broccoli cornbread in a stack.

Cheesy broccoli cornbread was my favorite thing that my mom made when I was little. I love cornbread of all kinds but it’s even better with broccoli and cheddar cheese inside.

This recipe starts with a cornbread mix (so it’s easy!) and uses sour cream to keep it super moist.

If you have a picky eater who won’t touch broccoli but enjoys cornbread, try this! All 3 of my boys have loved it their entire lives.

Ingredients

Butter – melted and cooled slightly.
Sweet cornbread mix – I used Jiffy because it’s my go to but any 8.5 ounce box of sweet cornbread mix will work.
Onion
Eggs
Cheddar cheese
Sour cream – this makes the cornbread super moist.
Salt
Frozen broccoli cuts – you could use a bag of florets but the broccoli cuts are cheaper and it all tastes the same baked into cornbread!

How To Make Cheesy Broccoli Cornbread

Combine. Mix together melted butter, cornbread mix, onion, eggs, cheese, sour cream, salt, and broccoli.
Transfer. Transfer batter to a prepared 8×8-inch pan.
Bake. Bake at 425F for 40 minutes.
Cool. Cool before slicing and serving.

Variations

If you like spice, try using pepperjack cheese instead of cheddar!

Sliced cornbread with cheese and broccoli

How Long Is It Good For?

Cheesy Broccoli Cornbread will be good for up to 2 days at room temperature in an airtight container.

Can You Freeze It?

You can freeze this cornbread for up to 3 months. I like to wrap each piece indiviudally in plastic wrap and then put all the pieces in a freezer ziploc bag.

When you are ready to serve, let it sit at room temperature for a couple hours.

The whole family is going to love this Cheesy Broccoli Cornbread! Moist cornbread full of chopped broccoli and cheddar cheese. It starts with a cornbread mix so it's really easy AND really delicious.

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📖 Recipe

Yield: 9 servings

Cheesy Broccoli Cornbread

The whole family is going to love this Cheesy Broccoli Cornbread! Moist cornbread full of chopped broccoli and cheddar cheese. It starts with a cornbread mix so it's really easy AND really delicious.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

½ cup butter, melted and cooled slightly
1 (8 ½ ounce) box sweet cornbread mix
1 white onion, diced
4 eggs
1 cup cheddar cheese, shredded
1 cup sour cream
1 teaspoon salt
1 (10 ounce) bag frozen broccoli cuts, thawed

Instructions

Preheat oven to 425F. Line with parchment or spray an 8x8-inch baking pan.
In a large mixing bowl, combine butter, cornbread mix, onion, eggs, cheese, sour cream, salt, and broccoli. Whisk until no lumps remain.
Transfer batter to prepared pan.
Bake in preheated oven for 40 minutes. The top should be browned and a toothpick inserted into the center should come out clean.
Let cool on a wire rack.

Pumpkin Banana Bread

Sep 08, 2024

Pumpkin Banana Bread is the best way to use ripe bananas! Light and fluffy bread filled with mashed bananas, pumpkin, and cinnamon.

3 slices of pumpkin banana bread stacked on a plate

Y’all, I’ve made this pumpkin banana bread 3 times this week. The first time was just for fun. I had no plans of sharing the recipe because I already have Pumpkin Banana Muffins on the site.

We loved it so much that I decided I absolutely had to share the recipe. So I made it again and forgot to tell my children not to touch it and half of it was gone when I went to photograph it.

So now we have the loaf in the photos in the freezer for a rainy day. Which will probably be tomorrow because I have 3 teenage boys and they are always looking for a snack.

It’s so delicious, so light and fluffy. The perfect way to turn classic banana bread into a fun fall treat!

Ingredients

All-purpose flour
Cinnamon
Baking soda
Baking powder
Salt
Vegetable oil – you can use canola oil or coconut oil if you prefer.
Sugar
Brown sugar
Eggs
Vanilla
Bananas – make sure they are nice and ripe! Mash them before beginning the recipe.
Pumpkin – not pumpkin pie filling. The only ingredient should be pumpkin.

How To Make Pumpkin Banana Bread

Dry ingredients. Whisk together flour, cinnamon, baking soda, baking powder, and salt.
Wet ingredients. Beat vegetable oil, sugar and brown sugar together. Add eggs, vanilla, mashed bananas, and pumpkin.
Combine. Add dry ingredients to wet ingredients and beat until combined.
Transfer. Transfer to a prepared loaf pan.
Bake. Bake at 350F for 45 – 55 minutes.
Cool. Cool in the pan for 10 minutes and then cool completely on a wire rack.

Variations

You could add pecans or walnuts if you want a crunch.
If you are a chocolate lover, any kind of chocolate chip would be delicious in this bread.

How Long Is It Good For?

Pumpkin Banana Bread is good for up to 4 days. Make sure to store it at room temperature in an airtight container.

If you want to store it in the fridge, it will be good for up to a week. But keep in mind, the fridge will suck some of the moisture out and it will be a drier bread than it was when you pulled it out of the oven.

Can You Freeze It?

Yes! I’ve got a loaf in my freezer right now!

I like to wrap individual slices in plastic wrap so that we can pull them out as needed. Once they’re wrapped, place them in a freezer ziploc bag for extra protection.

When you are ready to serve, let them sit at room temperature for a couple hours.

Overhead shot of a loaf of pumpkin banana bread cut into slices

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Pumpkin Banana Bread is the best way to use ripe bananas! Light and fluffy bread filled with mashed bananas, pumpkin, and cinnamon.

📖 Recipe

Yield: about 10 servings

Pumpkin Banana Bread

Pumpkin Banana Bread is the best way to use ripe bananas! Light and fluffy bread filled with mashed bananas, pumpkin, and cinnamon.

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup vegetable oil
½ cup granulated sugar
½ cup brown sugar
2 eggs
1 teaspoon vanilla
2 ripe bananas, mashed
1 cup pumpkin puree

Instructions

Preheat oven to 350F. Line with parchment or spray with oil a 9x5 inch loaf pan.
In a mixing bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.
In another large mixing bowl, beat together oil, sugar, and brown sugar until light and fluffy. Add eggs, vanilla, mashed bananas, and pumpkin and beat until combined.
Add flour mixture to the wet mixture and beat until just combined.
Transfer batter to prepared loaf pan and smooth out the top.
Bake in preheated oven for 45 - 55 minutes, until a toothpick inserted into the center comes out clean.
Cool in the pan for about 10 minutes and then cool completely on a wire rack.

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Cheeseburger Quesadillas

Sep 06, 2024

Cheeseburger Quesadillas are crispy flour tortillas filled with ground beef, melted cheese, onion, pickles, and easy homemade burger sauce! Easy weeknight dinner recipe!

If you love fun cheeseburger recipes, try Cheeseburger Fries!

Cheeseburger Quesadillas - crispy flour tortillas filled with ground beef, melted cheese, onion, pickles, and easy homemade burger sauce! Easy weeknight dinner recipe!

I love quesadillas for easy weeknight dinners. They take just minutes to assemble – this one is ready in less than 30 minutes and that includes cooking the meat!

These Cheeseburger Quesadillas are not only quick and easy to make, they’re also so delicious. All of my kids said they reminded them of a Big Mac! Probably because my homemade burger sauce is so good.

If you love burgers and you love quesadillas, these are a must make!

Ingredients

Mayo – this is the base of the burger sauce.
Ketchup – ketchup adds the color and a sweet tangy flavor to the burger sauce.
Pickle relish – go for dill pickle relish, not sweet.
Sugar – just a tiny bit of sugar to give the burger sauce a hint of sweetness.
White vinegar – this adds a bit of acid to the burger sauce.
Black pepper – you will be using black pepper in both the burger sauce and the meat mixture.
Olive oil – just a little bit to cook the meat in.
Ground beef – you can use ground turkey or chicken if you want to make it lighter.
Garlic powder
Worcestershire sauce – this really deepens the flavor of the meat.
Flour tortillas – make sure to get the big burrito sized tortillas.
Cheese slices – I used cheddar for these quesadillas but if you prefer another cheese on your burgers, go for it!
Red onion – these are super customizable so if you don’t like onion, leave it off. I used red onion but you can use any color that you like.
Pickles – I recommend hamburger dill pickle slices for these quesadillas.

How To Make Cheeseburger Quesadillas

Make burger sauce. Whisk together mayo, ketchup, pickle relish, sugar, white vinegar, and black pepper. Refrigerate.
Make meat mixture. Cook ground beef with garlic powder, salt, pepper, and worcestershire sauce.
Assemble quesadillas. On half of a flour tortilla, layer cheese slices, ground beef mixture, diced onion, pickles, and a drizzle of burger sauce. Fold tortilla over.
Cook quesadillas. Cook quesadillas over medium heat until golden brown. Flip and cook the other side until golden brown and the cheese inside has melted.
Serve. Serve with extra burger sauce on the side for dipping.

Can You Make Them Ahead?

If you want to make these ahead, I recommend prepping all the components ahead of time and freshly cooking up the quesadillas.

You can make the meat mixture and burger sauce ahead and store them in airtight containers in the fridge for up to 3 days. You could also dice the onion so that it’s ready to go.

Cheeseburger quesadilla being dipped in burger sauce

How Long Are They Good For?

I think quesadillas are best served fresh when the tortillas are crispy but these cheeseburger quesadillas will be good for up to 3 days after you make them. Store them in an airtight container.

Reheating in a hot skillet will help to crisp them back up or you can reheat in the microwave.

Can You Freeze Them?

Yes, you can freeze these quesadillas for up to 2 months. I recommend laying the cooled quesadillas flat on a baking sheet until frozen and then you can transfer them to a freezer ziploc bag.

When you are ready to serve them, you can reheat in the microwave. Or let them defrost in the fridge overnight and heat them in a hot skillet.

Queadilla filled with ground beef, cheese, diced onoins, pickles, and burger sauce

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📖 Recipe

Yield: 4 quesadillas

Cheeseburger Quesadillas

Cheeseburger Quesadillas are crispy flour tortillas filled with ground beef, melted cheese, onion, pickles, and easy homemade burger sauce! Easy weeknight dinner recipe!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

For the burger sauce:

½ cup mayo
¼ cup ketchup
1 tablespoon pickle relish
1 teaspoon sugar
1 teaspoon white vinegar
½ teaspoon black pepper

For the quesadillas:

1 teaspoon olive oil
1 pound ground beef
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon worcestershire sauce
4 burrito-size flour tortillas
12 slices cheddar cheese
¼ cup diced red onion
½ cup dill pickle slices

Instructions

To make the burger sauce: whisk together mayo, ketchup, pickle relish, sugar, white vinegar, and black pepper. Cover and refrigerate until ready to use.
Heat the olive oil in a large skillet over medium-high heat. Add beef, garlic powder, salt, and pepper. Cook, breaking up the meat until no pink remains. Drain if necessary. Return to pan and add worcersthire sauce. Stir to combine. Remove from heat.
To assemble the quesadillas, lay a flour tortilla on a flat surface. On one side of the tortilla, put 1 ½ slices of cheese. Top with ground beef, 1 tablespoon diced red onion, a few pickle slices, and a drizzle of burger sauce. Top with 1 ½ more slices of cheese and fold the tortilla over.
Heat a clean skillet over medium heat. Add the quesadilla to the hot skillet and cook for just a few minutes, until the tortilla is golden brown. Flip and cook another few minutes, until that side is golden brown and the cheese is melted.
Repeat with remaining ingredients.
Serve with extra burger sauce for dipping.

Caramel Apple Nachos

Sep 02, 2024

Caramel Apple Nachos are a quick, easy, and delicious snack idea! They are thinly sliced apples with a caramel drizzle, mini chocolate chips, and chopped peanuts.

These Caramel Apple Nachos were a favorite of my kids when they were little. It was the go to after school snack for years! But as they got older, I stopped making them for some reason.

One of my kids reminded me of them recently and we’ve made them several times in the last few days. They are so easy, so delicious, healthy-ish, and the perfect little snack! Especially during fall when the apples are so crisp and delicious.

Ingredients

Apples – use whatever crisp apple variety you like. I think a Honeycrisp or Granny Smith work really in these nachos.
Caramel sauce – I used the kind that’s typically poured over ice cream. Warm it just enough that it’s easy to drizzle.
Mini chocolate chips – I like the mini ones for this because the regular chocolate chips overtake the rest of the flavors.
Peanuts – the saltiness is a great contrast to all the other sweet ingredients.

How To Make Caramel Apple Nachos

Prepare. Core and thinly slice apples. Arrange on plate.
Add caramel. Drizzle warm caramel sauce over the apple slices.
Add toppings. Sprinkle mini chocolate chips and chopped peanuts on top.

How Long Is It Good For?

Caramel Apple Nachos need to be served immediately. Luckily, they only take a few minutes to prep so you can make them as needed.

Variations

I used to make these for my boys with peanut butter drizzle! Just warm peanut butter in the microwave for a few seconds and drizzle it over the apple slices.
Instead of the chopped peanuts, try Heath Toffee Bits. They will give you a similar crunch and add the perfect toffee flavor.

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📖 Recipe

Yield: 2 servings

Caramel Apple Nachos

Caramel Apple Nachos are a quick, easy, and delicious snack idea! They are thinly sliced apples with a caramel drizzle, mini chocolate chips, and chopped peanuts.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

2 apples
2 tablespoons caramel sauce, warmed to drizzling consistency
1 tablespoon mini chocolate chips
1 tablespoon peanuts, chopped

Instructions

Core and thinly slice apples. Arrange on a plate.
Drizzle with caramel sauce.
Sprinkle with mini chocolate chips and chopped peanuts.
Serve immediately.

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