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Green Beans with Bacon

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You are absolutely going to love these Green Beans with Bacon, the green beans come out at the prefect texture – which is very soft but not falling apart. The bacon flavors the whole pot and the onions, garlic, vinegar, brown sugar and kosher salt send this recipe right over the top!

Skillet with green beans and crispy bacon pieces.

I tested this recipe SEVERAL times to get the texture and ratios just right and finally nailed it! Pop down to the next section to see all the requirements I had to make sure these were just right.

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Why These Are the BEST Southern Style Green Beans

You wouldn’t think a green bean recipe would have me so riled up but ooooo weeeee I have some big opinions when it comes to this recipe!! Which is one reason it took me about 6 tries to nail it. Here are my 5 top requirements for the best Green Beans with Bacon, and why you are going to love them…

  1. Number one – the bacon should not be served crispy with the green beans. The bacon should be cooked AND THEN simmered with the beans. This adds flavor and helps the bacon match the texture of the onions and green beans.
  2. Number two – the only flavor in the pot should not be the green beans and bacon… let’s add some real layers of FLAVOR!!
  3. Number three – I want a really balanced mix of salty, savory, tangy and sweet.
  4. Number four – the green beans should be really soft, but not totally falling apart.
  5. Number five – black pepper is key in creating layers of flavor here.

Frozen vs. Canned Green Beans

I tested this recipe with both frozen and canned green beans. I have to say that the frozen green beans won by a land slide. You can definitely still make the recipe with the canned green beans, you will just want to reduce the simmer time to about 10 minutes so the beans aren’t falling apart.

Also when I was testing I noted that the canned green beans “can flavor” was really enhanced when they were simmered and mixed with the vinegar. DON’T GET ME WRONG I LOVE canned green beans, just not for this recipe.

How To Cook Frozen Fresh Green Beans Southern Style

bacon chopped on a cutting board

Step 1

Cut the bacon strips into ½ inch pieces.

bacon in a dutch oven

Step 2

Saute in a Dutch Oven until cooked and browned. Leave the bacon and grease in the pot.

bacon and onions sauteeing in a dutch oven

Step 3

Now add the onions and saute another 5 minutes. Add the garlic and kosher salt, cook another minute.

Broth being added to the bacon onion mixture.

Step 4

Pour in the stock and 1.5 tablespoon of the vinegar. Scrape any bits from the bottom of the pot.

Add the green beans and stir. Simmer with the lid on for about 20-25 minutes.

Frozen green beans added to the bacon and onion mixture, with brown sugar and butter pats.

Step 5

Remove the lid and lower the heat to medium low. Stir in the butter, brown sugar, black pepper and ½ tablespoon vinegar.

Chopped bacon, onions and green beans added to a Dutch oven.

Step 6

Let cook for about another 8-10 minutes, uncovered.

Cool the beans for about 5 minutes. Taste for additional seasoning and serve!

Storing

Let the beans cool completely. Store in an airtight container in the fridge. They'll keep well for up to 4 days. Reheat gently on the stovetop over medium-low heat. You can also reheat in the microwave in 20 second bursts, stirring between.

Spoon resting in a skillet with Southern Style Green Beans.

Serve With a 20 Minute Glazed Salmon

If salmon isn’t your thing there are plenty of other options to pair with the Southern Style Green Beans:

Green Beans with Bacon FAQ’s

How do I keep the green beans from getting mushy?

The recipe below does a great job of ensuring the green beans don’t over-cook. Using frozen green beans helps keep the beans super tender but intact. If you choose to use canned green beans you will want to reduce the simmer time to around 10 minutes.

Can I make green beans with bacon ahead of time?

Absolutely! And bonus… they get even better with time. Make them completely, cool, then pop in the fridge in a covered container. Reheat gently on the stove top, stirring often.

What kind of bacon works best?

A regular cut or thick cut bacon is going to work best for Green Beans with Bacon. It will hold up to the longer cooking time. A thin cut bacon could disintegrate quickly into the beans.

More Green Bean Recipes

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Crispy bacon pieces mixed in with green beans in a skillet.

Green Beans and Bacon Recipe

Over the top flavored Green Beans with Bacon made w/ frozen green beans, bacon, onion, garlic, brown sugar, vinegar, butter & black pepper.
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Prep Time: 5 minutes
Cook Time: 40 minutes
Cooling Time: 5 minutes
Total Time: 50 minutes
Servings: 6 people
Calories: 140kcal
Author: Susie Weinrich

Equipment

  • Dutch Oven or large pot with a lid

Ingredients

Instructions
 

  • Crisp the bacon pieces over medium heat in a Dutch Oven that has a lid.
    3 strips bacon – regular or thick cut
    bacon in a dutch oven
  • Leave the bacon and the rendered grease in the pot. Add the onion and saute for another 5 minutes.
    1 medium yellow onion
    bacon and onions sauteeing in a dutch oven
  • Add in the garlic and kosher salt, saute for another 1 minute.
    4 cloves garlic, ½ teaspoon kosher salt
  • Pour in the stock/broth and 1 ½ tablespoon vinegar. Scrape any bits from the bottom of the pot. Then add the frozen green beans, stir. Simmer covered for 20-25 minutes – stir occasionally.
    ¾ cup chicken stock, 4 cups frozen green beans
  • Lower the heat to medium low and add the black pepper, brown sugar, ½ tablespoon apple cider vinegar and salted butter. Give it a good stir and warm for another 8-10 minutes, uncovered.
    ½ teaspoon black pepper, 2 tablespoon brown sugar, 2 tablespoon salted butter
    Frozen green beans added to the bacon and onion mixture, with brown sugar and butter pats.
  • Remove from the heat and cool for about 5 minutes. Taste for seasoning and serve!
    Crispy bacon pieces mixed in with green beans in a skillet.
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Serving: 1serving | Calories: 140kcal | Carbohydrates: 13g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 346mg | Potassium: 255mg | Fiber: 2g | Sugar: 8g | Vitamin A: 629IU | Vitamin C: 11mg | Calcium: 42mg | Iron: 1mg

Mom’s Dinner Chicken and Sausage Soup

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Just in the nick of time for Fat Tuesday! This Chicken and Sausage Soup is super weeknight friendly and is all made in one pot. I tested this one multiple times… adding a little more spice, removing extra ingredients that didn’t enhance, and changing the cooking method. The recipe that I ended up with is over the top delicious! The spice level is just right, the chicken and sausage is a great combo and I know everyone at your table is going to LOVE it!

Ladleful of Chicken and Sausage Gumbo.

One thing we are really good at here at Mom’s Dinner is building flavor with easier steps and shortcuts. On this one, instead of creating a dark chestnut colored roux by stirring the flour and fat together for hours, we build flavor with spices, sausage and chicken base. Controversial – yes, Delicious – yes, Should you make it – yes.

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Why You’ll Love This Recipe

This is a shortened version of a traditional Gumbo that cooks the roux for an hour up to 2 hours. We build flavor with the sausage, plenty of spices and chicken base. I promise the final flavor is absolutely perfect.

The rice cooks right in the pot with the soup = less dishes. The rice is flavored all the way through. The extra rice starch also helps give the broth a little weight and thickness.

This is a hearty soup that will fill up the hungriest of your bunch!

It is super easy to customize this Chicken Gumbo for your crew. You can adjust the spice level, swap proteins, or add extras like shrimp or okra without changing the whole recipe.

Ingredients for Cajun Chicken Soup

Smoked Beef Sausage or Andouille– Look for the long U shaped sausage link in the grocery store. I like to use either a smoked beef sausage or andouille for this recipe. But use what you like.

Cooked Shredded Chicken – This is a great time to use leftover cooked chicken or a rotisserie chicken. If you don’t have those you can bake chicken or poach chicken for the recipe.

a large white bowl full of shredded chicken that was cooked in the Instant Pot

There is a full guide on how to make shredded chicken on Mom’s Dinner.

Get the recipe

Holy Trinity – Is a mix of onion, bell pepper, and celery and is the foundation of a lot of Cajun and Creole cooking.

Garlic – Don’t skimp on the garlic here! Use 5 nice plump garlic cloves.

Ingredients measured out and displayed that are used to make gumbo.
Ingredients pictured… MINUS the diced green chilies.

Chicken Base – Just about all of the soups on Mom’s Dinner has chicken base or beef base. It is the secret ingredient that makes the broth waaaayyyyy more flavorful! We prefer Better Than Bouillon.

Long Grain Rice – A lot of recipes that call for rice will have you rinsing the rice before adding to the recipe. DO NOT rinse your rice for this one. The extra starch will help give the broth a little extra weight.

Chicken Stock – This is the main cooking liquid for the Chicken and Sausage Soup so make sure to use a flavorful stock.

All Purpose Flour – In very traditional Gumbos you will cook the flour with a fat (called a roux) until it is very dark. In this Chicken and Sausage Soup we are just using the flour to give the soup a little viscosity.

Seasoning Mix- A perfect blend of smoked paprika, oregano or thyme, kosher salt, onion powder, and cayenne pepper does the heavy lifting in this recipe and adds TONS of flavor!

How To Make Chicken and Sausage Soup

Sliced pieces of andouille sausage on a cutting board.

Step 1

Slice the sausage into ¼ to ½ inch pieces.

Diced celery, onions and peppers sauteeing in a pan with the andouille sausage.

Step 2

In a large pot saute the celery, peppers and onions. Then add the sliced sausage.

Garlic, seasonings added to the sausage mixture.

Step 3

Add all the seasonings and the garlic. Stir around the pot for a minute or two.

Uncooked white rice being stirred into the sausage and veggie mixture.

Step 4

Add the chicken base and rice and stir in the pot for about 5 minutes.

Flour being stirred into the veggie rice mixture.

Step 5

Finally add the flour and cook for another minute.

Pour in a little of the chicken broth and scrape the bits from the bottom of the pot.

Broth and water added to to the Gumbo ingredients.

Step 6

Then pour in the remaining broth and water. Bring to a boil, pop the lid on and lower the heat. Simmer for about 18 minutes so the rice can cook.

Remove the lid and stir in the cooked chicken, warm for another 5 minutes.

Top view of Chicken gumbo with sausage and rice.

Step 7

Take off the heat and stir in a few dashes of your favorite hot sauce.

Let the Chicken and Sausage Gumbo cool for about 10 minutes, then serve!

Serving

Bowls full of warm Cajun Chicken Soup goes perfectly with a side of buttermilk cornbread or sweet cornbread muffins. A few deviled eggs and some Cajun Shrimp with Cajun Aioli dip would be great for the table too!

Storing

Let the soup cool slightly, then transfer it to an airtight container. Don't leave it sitting out for hours once the steam subsides, get it into the fridge. Store in the fridge for up to 4 days. The rice will continue absorbing liquid as it sits, so it will naturally thicken.

You can freeze the soup, but the texture of the rice will soften quite a bit once thawed. Freeze in airtight containers for up to 3 months. For best texture, thaw overnight in the refrigerator before reheating.

Variations

Seafood Boost Swap half the chicken for raw shrimp. Stir the shrimp in during the last 5-7 minutes of cooking so they stay tender and don't overcook. You can also add a handful of lump crab at the end for a richer, special occasion feel.

Okra Gumbo Add 1-2 cups sliced fresh or frozen okra. Sauté it first in a separate pan until it is browned. This will reduce the slime. Then stir it into the gumbo.

Spicy! Increase the cayenne and use true Andouille sausage. Add a dash of hot sauce or a pinch of crushed red pepper at the end.

Thickener Add 1 teaspoon of Gumbo File when you remove the pot from the heat at the very end of the recipe.

More Cajun Style Recipes

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Close of up of shredded chicken, sausage slices and rice in a hearty gumbo broth.

Easy Cajun Chicken Soup

This Cajun Chicken and Sausage Soup is packed with smoky andouille or beef sausage, tender shredded chicken, and a classic mix of onion, bell pepper, celery, and garlic simmered in a rich, seasoned broth. And we love that the rice cooked right in the pot!
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Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 6 people
Calories: 616kcal
Author: Susie Weinrich

Ingredients

  • 2 tablespoon Oil
  • 12-14 oz Smoked Beef Sausage - or Andouille Sausage; cut into ¼ inch slices
  • 1 yellow onion - diced
  • 1 red bell pepper - diced (yellow or orange works too)
  • 3 celery ribs - diced
  • 5 cloves garlic - minced
  • 1 ½ teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon oregano - or thyme
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper
  • 1 tablespoon chicken base (heaping)
  • 1 cup long grain white rice - do not rinse
  • ⅓ cup all purpose flour
  • 2 quarts chicken stock - or broth
  • 1 cup water
  • 3 cups shredded chicken
  • couple dashes favorite hot sauce

Instructions
 

  • In a large heavy pot over medium heat, add the oil saute the onion, celery and peppers and soften for about 5-8 minutes.
    2 tablespoon Oil, 1 yellow onion, 3 celery ribs, 1 red bell pepper
  • Now stir in the garlic and sliced sausage and seasonings for 1 minute.
    12-14 oz Smoked Beef Sausage, 5 cloves garlic, 1 teaspoon kosher salt, 1 ½ teaspoon smoked paprika, 1 teaspoon oregano, 1 teaspoon onion powder, ½ teaspoon cayenne pepper
    Diced celery, onions and peppers sauteeing in a pan with the andouille sausage.
  • Add in the chicken base and rice. Stir around the pot for about 5 minutes.
    1 tablespoon chicken base (heaping), 1 cup long grain white rice
    Uncooked white rice being stirred into the sausage and veggie mixture.
  • Sprinkle in the flour and stir around for another 1 minute.
    ⅓ cup all purpose flour
    Flour being stirred into the veggie rice mixture.
  • Increase the heat to high.
  • Pour in a little bit of the chicken stock/broth, scraping up the bottom of the pot (deglazing), then pour in the rest of the broth/stock and the water. Bring the pot to a boil.
    2 quarts chicken stock, 1 cup water
  • Once it comes to a boil, reduce the heat to low and cover the pot, cook for about 18 minutes, until the rice is cooked through.
  • Add the cooked chicken and simmer for another 5 minutes.
    3 cups shredded chicken
    Broth and water added to to the Gumbo ingredients.
  • Add a couple dashes of your favorite hot sauce.
    Let it cool for a bit, then taste and serve!
    couple dashes favorite hot sauce
    Top view of Chicken gumbo with sausage and rice.

Storing Fridge

  • Let the Cajun soup cool slightly, then transfer it to an airtight container. Don't leave it sitting out for hours, once the steam subsides get it into the fridge. Store in the fridge for up to 4 days. The rice will continue absorbing liquid as it sits, so it will naturally thicken.

Storing Freezer

  • You can freeze this soup, but the texture of the rice and sausage will soften quite a bit once thawed. Freeze in airtight containers for up to 3 months. For best texture, thaw overnight in the refrigerator before reheating.
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Serving: 1serving | Calories: 616kcal | Carbohydrates: 47g | Protein: 40g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 1560mg | Potassium: 837mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1013IU | Vitamin C: 28mg | Calcium: 55mg | Iron: 3mg

New England Clam Chowder

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I create about 95% of the recipes here, but once in a while I have something that is so good I know it has to be published on Mom’s Dinner. This New England Clam Chowder came to my by way of my friend Heidi. She perfected it in her kitchen long before it ever made its way to me. I know you are going to love this one too!

Close up of a bowl filled to the brim with rich and creamy clam chowder.

This creamy Clam Chowder is pure comfort in a bowl, loaded with potatoes, bacon, and clams. The secret to it’s amazing texture are instant potato flakes, don’t turn your nose up at it, potato flakes thicken soups perfectly, promise!! I always keep a bag in my pantry for recipes just like this!

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Last September, my wife and I vacationed in Maine, and had some of the best chowder ever, and been wanting to make this ever since we came back because nothing has come close to what we had there, but this did. I made this yesterday and OMG! Amazing, thank you…  – Jack

Ingredients For Clam Chowder

Bacon (chopped) Adds a smoky, salty backbone to the chowder and provides flavorful fat for sautéing the vegetables.

Salted Butter The only butter we recognize here at Mom’s Dinner.

Onion, Celery and Garlic Classic starting veggies and flavors for Clam Chowder.

Ingredients shown are used to prepare clam chowder.

Potatoes (Yukon Gold or russet) The potatoes add weight and natural starch to thicken the soup as it cooks.

Clam Juice Tis clam chowder afterall! This adds that seafood flavor without making the soup fishy.

Canned Minced Clams (with juices) The star ingredient, giving you tender bites of clam in every spoonful and extra flavor from the packed juices. Make sure you purchase high quality canned clams.

Heavy Cream Creates that rich, silky chowder texture and balances the briny clam flavor.

Instant Mashed Potato Flakes One of my favorite ways to use potato flakes is to thicken soup. It adds a really nice weight to the soup without adding extra cream or flour.

Bay Leaf Adds subtle background flavor as the soup simmers, giving the broth more depth.

Worcestershire Sauce A small amount brings salty umami that makes the chowder taste more finished and rounded in flavor.

Dried Thyme A light herbal note that pairs perfectly with potatoes, cream, and clams.

How To Make New England Clam Chowder

Crispy chopped bacon pieces in a Dutch oven.

Step 1

Brown and crisp the bacon, remove from the pot and set aside. Keep 2 tablespoon bacon grease in the pot.

Diced onions and celery sauteeing in a Dutch oven.

Step 2

Add butter and soften the onion and celery, then add garlic.

Clam chowder ingredients added to a Dutch oven.

Step 3

Stir in the clam juice, bay leaf, Worcestershire, reserved clam juice from cans, thyme and diced potatoes. Bring to a simmer and cover for 10-15 minutes until potatoes are tender.

Clam chowder in a Dutch oven.

Step 4

Reduce the heat to low and stir in the chopped clams and cream. Warm over low for 5 minutes. Then stir in the instant potato flakes.

Ladleful of clam chowder soup coming out of the pot.

Step 5

Add the bacon back to the soup and serve with parsley and oyster crackers.

Storing CLam Chowder

Store leftover clam chowder in an airtight container in the fridge for up to 3 days. Since it's dairy-based, it shouldn't sit out for long or be kept too many days.

To reheat, warm gently on the stove over medium-low heat, stirring often so it doesn't scorch. If it thickens too much in the fridge, add a splash of milk or half-and-half to loosen it up. Avoid boiling, it can cause the cream to separate.

Freezing isn’t recommended. Cream-based soups don't freeze well. The dairy can separate and form ice crystals, which gives the soup a grainy texture once thawed.

Repurposing Leftovers

There are a few REALLY creative ways you can use up your leftovers:

Seafood Shepherd's Pie: Warm the leftover chowder on the stove top, thicken it with a few more potato flakes. Then pour the thickened chowder into a casserole dish, top with mashed potatoes, and bake until golden.

Clam Chowder Pot Pie: Spoon the chowder into ramekins and cover with puff pastry. Bake until flaky and bubbling.

Chowder and Biscuits: Pour the cooled chowder into an 8×8 pan, bake at 350°F for 20 mins. Top with biscuits and bake until golden brown and cooked through.

Variations

  1. A few dashes of hot sauce or a sprinkle of Old Bay give it a boost of New England flavor.
  2. Swap red potatoes for the russet and leave the skins on for a pop of color.
  3. Stir in 1 cup of sweet corn kernels near the end of cooking for a hint of sweetness.
Spoonful of clam chowder coming out of the bowl.

Tips for the Best Clam Chowder

There are two secrets to tender clams every time:

  • First, never let the chowder boil after adding them. A gentle simmer is all you need to warm the clams through without turning them tough.
  • Second, chop the clams into small pieces before adding them to the pot. Smaller bits cook evenly and blend right into that creamy base, so every spoonful tastes tender and balanced.

Instant mashed potatoes thicken without dulling the flavor, perfect for creamy soups! If you don't have instant mashed potatoes on hand, make a cornstarch slurry as follows:

  • Whisk 2 tablespoon cornstarch and 2 tablespoon cold water until smooth, then stir it into the hot chowder while it's gently simmering at the end. Let it cook for 1-2 minutes to fully activate the starch and reach its final thickness.
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Spoonful of clam chowder coming out of the bowl.

New England Clam Chowder Recipe

This Clam Chowder is pure perfection in a bowl. It's loaded with potatoes, bacon, and clams. The secret to its creamy texture is a spoonful of instant mashed potatoes instead of extra flour. You are going to love this one!
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 5 people
Calories: 641kcal
Author: Susie Weinrich

Ingredients

  • 6 slices bacon - chopped
  • 2 tablespoon salted butter
  • 1 medium yellow onion - diced
  • 2 celery stalks - diced
  • 3 cloves garlic - minced
  • 3 cups Yukon Gold Potatoes - or Russett; about 1 lb potatoes; peeled and diced into ½ inch cubes
  • 12 oz clam juice - (about 1 ½ cups) plus juice from canned clams
  • 3 cans minced clams - 6.5 oz cans; juices reserved, clams chopped even finer
  • 2 cups heavy cream
  • ¼ cup instant mashed potato flakes - more for thicker chowder
  • 1 bay leaf
  • 2 teaspoon Worcestershire sauce
  • ¼ – ½ teaspoon kosher salt - or to taste
  • ¼ teaspoon freshly cracked black pepper
  • ¼ teaspoon dried thyme

Serving

  • Chopped fresh parsley - for garnish
  • Oyster crackers for serving

Instructions
 

  • In a 4 qt or larger soup pot or Dutch oven, cook the bacon over medium heat until crispy. (About 8 minutes) Remove with a slotted spoon and set aside on paper towel, leaving about 2 tablespoon of drippings in the pot.
    6 slices bacon
    Crispy chopped bacon pieces in a Dutch oven.
  • Add butter to the pot, then stir in onion and celery. Cook 10-15 minutes, until softened. Add garlic and cook another 30 seconds.
    2 tablespoon salted butter, 1 medium yellow onion, 2 celery stalks, 3 cloves garlic
  • Stir in clam juice (including the reserved liquid from canned clams), Worcestershire sauce, thyme, bay leaf, and diced potatoes. Bring to a simmer, cover, and cook 10-12 minutes, or until potatoes are tender.
    12 oz clam juice, 1 bay leaf, 2 teaspoon Worcestershire sauce, ¼ teaspoon dried thyme, 3 cups Yukon Gold Potatoes
    Clam chowder ingredients added to a Dutch oven.
  • Reduce heat to medium-low to low. Stir in heavy cream and chopped clams. Simmer gently for 5 minutes. Do not boil.
    2 cups heavy cream, 3 cans minced clams
  • Remove the bay leaf and discard. Sprinkle in the instant potato flakes a little at a time, stirring as you go. Allow flakes to incorporate well for a minute or two. Add more as desired until the chowder reaches your desired thickness.
    ¼ cup instant mashed potato flakes
    Clam chowder in a Dutch oven.
  • Season with salt and pepper to taste, then stir the bacon back in. Garnish with parsley and serve warm with oyster crackers or crusty bread.
    ¼ – ½ teaspoon kosher salt, ¼ teaspoon freshly cracked black pepper
    Crispy bacon added to a pot of clam chowder.
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Serving: 1bowl | Calories: 641kcal | Carbohydrates: 41g | Protein: 10g | Fat: 50g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 137mg | Sodium: 645mg | Potassium: 900mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1669IU | Vitamin C: 37mg | Calcium: 102mg | Iron: 2mg

Chicken Fried Steak with Gravy

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This recipe almost got me… but I wasn’t about to get got! I persisted and ended up with one of the best Chicken Fried Steak recipes you will make! I wanted to make sure the steak stayed tender, the outside fried up crispy without burning, and it had to have stand-out flavor in the fried country steak AND the gravy. All I have to say is…NAILED IT!

Homemade gravy being poured over a crispy country fried steak on a plate served with mashed potatoes and peas.

I know you are going to love this Midwest classic as much as my family does. I like to serve it with Mashed Potatoes, peas or other green veggie, and dinner rolls (with salted butter).

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Why You’ll Love this Fried Steak

  • The recipe uses an inexpensive cut of beef, cube steak, which saves you money at the grocery store!
  • The recipe has a few steps, but the flavor payout is worth it.
  • It is a classic Midwest recipe (that we specialize in).
  • This is a hearty dinner that will fill up the hungriest in the bunch!

Ingredients for CHicken Fried Steak and Gravy

Cube Steaks
Cube steak is an inexpensive cut of beef, usually top round or sirloin. It’s been run through a mechanical tenderizer, giving it those little "cube" marks you see on the surface. This tenderizing process breaks down tough muscle fibers, making it perfect for quick-cooking, breaded recipes like chicken fried steak. You want the steaks to be about ¼ inch thick, so if they are thicker than that you will want to pound them to the right thickness.

Ingredients shown measured out used to prepare country fried steak.

Buttermilk
Buttermilk adds flavor and helps tenderize the meat. It also helps the breading stick better, giving you a thicker, crunchier crust.

No Buttermilk? Make Your Own
If you don't have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes until slightly thickened. It won't be quite as rich as real buttermilk, but it still adds the tang and helps tenderize the steak and bind the coating.

Eggs
Eggs act as the "glue" that helps the breading cling to the steak so it doesn't fall off during frying.

Saltine Crackers
Using crushed Saltine crackers instead of just flour is what gives this chicken fried steak its classic diner flavor and texture. The crackers add seasoning and extra crunch that plain flour can't quite do. When crushed finely, they create a sturdy coating that fries up golden, crispy, and stays crunchy longer, especially when paired with cornstarch. This is one of those small things that makes this recipe “restaurant quality”.

Cornstarch
Cornstarch is the secret to extra crunch. It keeps the coating light and crispy instead of heavy or soggy.

Vegetable Oil
A neutral oil with a high smoke point is key for even browning and crisp frying without burning.

Salted Butter
Butter starts the gravy and adds rich, classic flavor and you know we only recognize salted butter here at Mom’s Dinner.

All-Purpose Flour
Flour thickens the gravy perfectly when added to the butter.

Whole Milk
Whole milk makes the gravy creamy and rich. Lower fat milk won't give you the same weight and creaminess.

Seasoned Salt (Lawry's)
Seasoned salt adds layers of flavor in one step.

How To Make Chicken Fried Steak

Cubed steak in a ziploc bag sitting in a marinade.

Step 1

Mix the buttermilk, kosher salt, black pepper and egg together. Add the cube steaks and marinate for 4 hours – up to 12 hours.

Marinated cube steak added to a mixture of seasoned crushed saltines.

Step 2

Remove the steaks from the buttermilk/egg mixture, drain off some of the liquid and then coat in the crushed saltine mixture.

Cubed steak frying in a skillet with a crunchy saltine texture coating it.

Step 3

Pan fry in oil until perfectly golden and cooked through.

Roux being prepared in a skillet for country fried steak.

Step 4

Lightly wipe out the pan, then add the butter and chicken base, when melted add the flour, stir around the pan for 1 minute. Add in the onion powder.

Thickened gravy in a skillet for country fried steak.

Step 5

Slowly pour in the milk and whisk until thickened. Season with Lawry’s and black pepper.

Country fried steak served on a plate.

Step 6

Serve the Chicken fried steak with the white pan gravy drizzled over top.

Serving

This is a down home dinner that deserves some comfort food side dishes! Here are a few of our favorites:

Variations

We love it when readers take the original recipe and doctor it up to your liking. Here are a few renditions I think would be excellent!

Buttermilk Ranch Country Fried Steak Whisk 1-2 tablespoons dry ranch seasoning into the buttermilk/egg mixture. It adds tangy, herby flavor and pairs really well with the creamy gravy.

Spicy Chicken Fried Steak Add cayenne pepper or smoked paprika to the breading and a splash of hot sauce to the buttermilk/egg mixture. It keeps the comfort-food feel but gives it a little kick.

Parmesan-Crusted Chicken Fried Steak Mix finely grated Parmesan into the cracker coating. It adds salty richness and helps the crust brown beautifully.

Chicken Fried Pork Cutlets Use thin pork cutlets instead of cube steak. Pound them thin and follow the same process. Super tender and very budget friendly.

Country Fried Steak with Onion Gravy Add thinly sliced onions to the skillet after frying the steaks. Let them soften and caramelize, then proceed with making the gravy with the onions mixed in.

Storing & Reheating Chicken Fried Steak

Let the steaks cool completely before storing. Placing hot fried steak straight into a container traps steam and softens the coating.

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • If possible, keep the steak and gravy stored separately. This helps the coating stay crisp.
  • Place a paper towel in the container to absorb excess moisture.

For longer storage, country fried steak can be frozen:

  • Wrap each cooled steak tightly in plastic wrap, then place in a freezer bag.
  • Freeze for up to 2 months for best quality.
  • Freeze gravy separately in a freezer-safe container.
Gravy poured over a crunchy fried cubed steak.

Reheating

Oven Reheating This is the best way to bring back the crunch.

  • Preheat oven to 375°F.
  • Place steaks on a wire rack set over a baking sheet.
  • Heat for 12-15 minutes, flipping once if needed.
  • Heat gravy separately on the stovetop or in the microwave.

Using a rack allows hot air to circulate and keeps the bottom from getting soggy.

Skillet Reheating A good option when you don't want to heat the oven.

  • Heat a small amount of oil in a skillet over medium.
  • Warm steaks for 2 to 3 minutes per side until heated through.

Chicken Fried Steak FAQ’s

What's the difference between chicken fried steak and country fried steak?

Chicken fried steak and country fried steak are very similar and are often used interchangeably. The main difference usually comes down to the gravy and crispy coating. Chicken fried steak is typically coated in a crispier, cracker style or seasoned flour breading and served with creamy white gravy. Country fried steak may have a softer coating and is sometimes served with brown gravy or an onion gravy.

What cut of meat is best for chicken fried steak?

Cube steak is the most common and best choice for chicken fried steak and/or country fried steak. It has already been mechanically tenderized, which makes it perfect for quick frying. Top round or sirloin that's pounded very thin and tenderized can also work if you can't find cube steak. This OXO tenderizer can be used at home.

Why does my breading fall off?

Breading usually falls off when the the coating isn't pressed on firmly, or the oil isn't hot enough. Make to follow the dredging steps in order, and press the coating into the meat. Letting the breaded steak rest for 5-10 minutes before frying also helps the coating set. Frying in oil that's around 350°F keeps the crust sealed and prevents it from breaking off the steak.

How do I keep chicken fried steak crispy?

To keep chicken fried steak crispy, use cornstarch in the breading, don't overcrowd the pan, and fry in well heated oil. After frying, place the steaks on a wire rack instead of paper towels so steam doesn't soften the crust. If you're holding them for a short time, keep them warm in a low oven on a rack to keep everything crispity!

Can I make chicken fried steak ahead of time?

You can bread the steaks up to 24 hours in advance and store them covered in the refrigerator. This actually helps the coating stick better. For best results, fry them just before serving.

What oil is best for frying chicken fried steak?

A neutral oil with a high smoke point works best, such as vegetable oil, canola oil, or peanut oil. These oils handle high heat well without burning and won't overpower the flavor of the steak.

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Close up of homemade gravy being poured over a crispy crunchy fried steak ready to eat with potatoes and peas.

Country Fried Steak Recipe

Tender cube steak is marinated in a buttermilk/egg mixture, then coated in a saltine cracker and cornstarch mixture that makes the CRISPIEST Chicken Fried Steak! The white pan gravy served over top takes the whole dish up a notch. This one will satisfy the hungriest at your table!
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Prep Time: 20 minutes
Cook Time: 15 minutes
Marinating Time: 4 hours
Total Time: 4 hours 35 minutes
Servings: 5 people
Calories: 780kcal
Author: Susie Weinrich

Ingredients

Country Fried Steak

Gravy

Instructions
 

  • Mix buttermilk, eggs, kosher salt and black pepper.
    1 cup buttermilk, ½ teaspoon kosher salt, 2 large eggs, ¼ teaspoon black pepper
  • Add cube steaks to a Ziplock bag or shallow dish. Pour buttermilk mixture over steaks and marinate in the refrigerator for a minimum of 4 hours and a maximum of 24 hours. 8-10 hours is ideal.
    4 to 5 – 6 ounce cube steaks
    Cubed steak in a ziploc bag sitting in a marinade.
  • When ready to cook, remove marinating steaks from the refrigerator and let them rest at room temperature for 20-30 minutes.
  • Mix the crushed saltine crackers with cornstarch and seasonings in a shallow bowl or rimmed plate.
    35 Saltine Squares, ⅓ cup cornstarch, 1 tablespoon onion powder, 1 teaspoon black pepper, 1 tablespoon garlic powder
  • Pull steaks from the marinade and allow to drip well before adding directly to the cracker mixture.
    Marinated cube steak added to a mixture of seasoned crushed saltines.
  • Press cracker crumbs into meat well, flipping and pressing into both sides and edges, making sure to cover every last bit of meat so there are no bare spots.
  • Place coated steaks on a plate and rest at room temperature for 10-15 minutes while preheating the oil at medium-low heat. Oil should just cover the bottom of the pan and not be too deep.
    1 cup vegetable oil
  • Drop in a few sprinkles of flour to make sure the oil is sufficiently hot. When the flour sizzles immediately, you know it’s ready. (The steaks should not brown right away, if it does, the skillet is too hot.)
  • Add one steak to the pan, then prep the next. Alternating the time steaks are added to the pan helps maintain a more even oil temperature.
    Cubed steak frying in a skillet with a crunchy saltine texture coating it.
  • Fry for 3-4 minutes per side. Flip with flat tongs, being careful not to scrape the coating off.
  • Drain on a cooling rack at room temperature while you fry the other steaks.
  • Wipe excess grease from the pan. Add the butter and chicken base and melt. Sprinkle in the flour and whisk stir it into the butter, cook for about 1 minute. Sprinkle in the onion powder. Now slowly whisk the milk into the roux.
    2 tablespoon salted butter, 2 tablespoon all purpose flour, ½ teaspoon onion powder, 1 ½ cups whole milk, 1 tablespoon chicken base
    Roux being prepared in a skillet for country fried steak.
  • Simmer until it is thickened, about 5-8 minutes depending on your preference. Season with Lawry's and pepper.
    ½ teaspoon seasoned salt, black pepper
    Thickened gravy in a skillet for country fried steak.
  • Serve the country fried steak with gravy smothered over top, mashed potatoes, peas and dinner rolls on the side.
    Gravy poured over a crunchy fried cubed steak.
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Serving: 1fried steak | Calories: 780kcal | Carbohydrates: 34g | Protein: 21g | Fat: 62g | Saturated Fat: 15g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 1081mg | Potassium: 474mg | Fiber: 1g | Sugar: 7g | Vitamin A: 449IU | Vitamin C: 0.4mg | Calcium: 187mg | Iron: 3mg

Easy Buffalo Chicken Dip

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Not to toot my own horn, but TOOT TOOT! This is THE BEST recipe for Buffalo Chicken Dip…. that also happens to be super easy to make! It is a matter of measuring, stirring, baking and then eating. I think the last time I made this Buffalo Dip we (embarrassingly) ate the entire pan in 30 minutes.

Creamy buffalo chicken dip being scooped up with a tortilla chip.

When I developed this recipe I tried a few different variations and this one was the clear winner. Using canned chicken is a true difference maker (promise!) and the addition of sour cream, raw garlic and green onions takes it over the top. You are going to love it.

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Why It’s The Best Buffalo Dip

We took this Buffalo Chicken Dip up a notch with some raw minced garlic, sour cream, green onions and seasonings. This one is also made with canned chicken, which in my opinion makes the BEST Buffalo Dip!!

Ingredients for Baked Buffalo Chicken Dip

Canned Chunk Chicken – Yes, canned chicken. I tested this recipe with both canned chicken and poached chicken and canned chicken was BY FAR BY FAR BY FAR my favorite!!!! I promise it just works here!! Make sure you buy good quality canned chicken and drain the liquid before mixing it into the dip.

The recipe calls for TWO 12.5 oz cans of canned chicken. I have also tested this recipe with TWO 9.75 oz cans and that works too.

Ingredients shown are used to prepare buffalo chicken dip.

Frank’s Original Red Hot Sauce – There is truly no sub for Frank’s… it is THE ORIGINAL! It is the flavor you think of when you want “buffalo”. I have tried other brands and they just don’t stand up to the flavor of Frank’s. It has a vinegar tang that is perfection!

Cream Cheese – This is the bulk of the creaminess of the dip. Make sure you get full fat cream cheese. You want to make sure it is softened so it mixes into the dip really well.

SOFTENING COLD CREAM CHEESE – Since you are baking the cream cheese into the dip you can TOTALLY pop it in the microwave to soften it first. Cut it into 8 cubes, pop a damp paper towel over top and microwave for about 20 to 30 seconds.

Sour Cream – This ingredient cuts the thickness of the cream cheese and adds a nice tang that pairs with the Frank’s Buffalo Sauce.

Garlic – A couple raw garlic cloves minced adds a nice punch of garlic flavor that takes THIS recipe up a notch.

Green Onions – Just like the garlic, adding a ½ cup of chopped green onions adds really great flavor and texture that makes this Buffalo Chicken Dip a stand out recipe.

Seasonings – A mix of kosher salt, onion powder, garlic powder and a little red pepper flake is all you need to finish this Buffalo Dip.

How To Make Buffalo Chicken Dip

Chunk chicken and the ingredients for making buffalo dip being combined in a glass mixing bowl.

Step 1

Add all the ingredients to a bowl, reserving ½ cup of cheese.

Chicken chunks being combined with Franks red sauce in a glass mixing bowl.

Step 2

Stir everything together really well so the cream cheese mixes in completely.

Buffalo chicken dip ready to bake in an oval baking dish.

Step 3

Transfer to a greased 8×8 dish or similar size. Top with the remaining ½ shredded cheese.

Just baked buffalo chicken dip in an oval serving dish.

Step 4

Bake at 350°F for 20-25 minutes.

Serve with your favorite dippers.

Make Ahead

Buffalo Chicken Dip is a great make ahead appetizer, which makes it perfect for game days and parties. You can fully assemble the dip up to 24 hours in advance. Cover tightly with plastic wrap or foil and pop in the fridge until ready to bake.

When you're ready to serve, remove the dish from the fridge and let it sit at room temperature for about 15 to 20 minutes while the oven preheats. This helps it heat more evenly. Then bake as directed.

If you're using a slow cooker, you can also prep everything ahead and store it in an airtight container in the fridge. When it's time to serve, transfer to the slow cooker and heat on LOW until warmed through, stirring occasionally.

Storing Leftovers

IF you have leftovers (highly unlikely – LOL), let it cool completely before storing. Transfer it to an airtight container pop in the fridge for up to 3 to 4 days. Because this dip contains dairy and chicken, it's best to eat within a few days.

Freezing leftovers is not recommended after baking. The cream cheese, sour cream and melted cheese can separate when thawed, which affects the texture.

Top view of a spoon resting in the hot bubbly buffalo chicken dip served as an appetizer.

Reheating

Reheating in the oven is the best way to bring back the creamy texture.

  • Preheat the oven to 350°F.
  • Transfer the dip to an oven safe dish, if needed.
  • Cover loosely with foil to prevent over-browning.
  • Heat for 15 to 20 minutes, stirring halfway through, until hot and bubbly.

The microwave is a quick option, especially for single servings.

  • Place a portion in a microwave safe bowl.
  • Cover loosely with a damp paper towel.
  • Heat in 30 second intervals, stirring between each round.
  • Continue until heated through.

Serving – Dipping Bits

Since this is a creamy dip, you need some sturdy dippers to scoop (or shovel) it right into your mouth. Here are some of our faves:

  • Tortilla chips
  • Celery or Carrot sticks
  • Bell pepper strips
  • Pita or Bagel chips
  • Baguette slices or crostini
  • Crackers (wheat thins, butter crackers, sturdy rounds)
  • Pretzel crisps

FAQ’s For Buffalo Dip

Can I use a different cheese?

Yes, you can definitely change up the cheese in Buffalo Chicken Dip, depending on the flavor you like.
If you love traditional buffalo wing flavor, you can add a small amount of blue cheese crumbles to the dip. Blue cheese has a strong flavor, so a little goes a long way.
I recommend keeping most of the cheese mild and melty like cheddar, Colby Jack, mozzarella, or Monterey Jack and using blue cheese as a garnish.

How do I make Buffalo Chicken Dip spicier?

One of the best things about Buffalo Chicken Dip is how easy it is to adjust the heat. Once you mix it all together you can give it a taste before it goes in the oven and make adjustments.

To make it spicier: Add more buffalo sauce or use a hotter wing sauce! You can also stir in a pinch of cayenne or red pepper flakes
and add diced fresh jalapeños for extra kick

To make it milder:
Reduce the buffalo sauce slightly and add more cream cheese or sour cream.

Can I make Buffalo Chicken Dip is a Crock Pot or Instant Pot?

Yes, Buffalo Chicken Dip works great in both a slow cooker and an Instant Pot, which makes it perfect for parties and game days. However with the Instant Pot you will not be pressure cooking, you will just use the warming function.

In a Slow Cooker (Crock Pot):
Add all the ingredients to the slow cooker, stir, and cook on LOW for about 2 hours, stirring occasionally. Once everything is melted and hot, switch to WARM for serving.

In an Instant Pot:
Use the sauté function (low) to warm and melt the ingredients, stirring often so nothing sticks. Once everything is smooth and heated through, switch to KEEP WARM. Avoid pressure cooking, the recipe has too much creaminess and would definitely give you a burn notice!

No matter which method you use, give it a good stir before serving to keep it creamy and evenly mixed.

More Buffalo Flavor Recipes

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Hand dipping a tortilla chip into a golden baked buffalo chicken dip topped with thin chopped chives.

Buffalo Chicken Dip Recipe

A super easy recipe for Buffalo Chicken Dip that everyone is going to love! Be ready to hand out the recipe when they ask! This one is made with canned chicken, Frank's Hot Sauce, Cream Cheese, Sour Cream, Garlic, Green Onions and seasonings.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 people
Calories: 270kcal
Author: Susie Weinrich

Ingredients

Optional Garnish

  • blue cheese - crumbled
  • extra green onions or chives - shredded

Serving Dippers

  • tortilla chips - carrot sticks, or celery sticks

Instructions
 

  • Preheat the oven to 350°F. Grease an 8×8 or similar sized baking pan.
  • Mix all the ingredients together, reserving ½ cup of shredded cheese. Combine really well so the cream cheese is distributed evenly.
    8 oz Cream Cheese, 1 cup sharp cheddar cheese, ½ cup Frank’s Red Hot Original Sauce, ½ cup sour cream, 12.5 oz chunk chicken, 1 clove garlic, ⅓ cup green onions, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon kosher salt, 1 pinch red pepper flakes
    Chicken chunks being combined with Franks red sauce in a glass mixing bowl.
  • Transfer to a greased 8×8 or similar size pan. Top with remaining ½ cup cheddar cheese.
    Buffalo chicken dip ready to bake in an oval baking dish.
  • Bake for 20 minutes.
  • Let cool for about 5 minutes, garnish the top with optional blue cheese crumbles and extra green onions or chives.
    extra green onions or chives, blue cheese
    Just baked buffalo chicken dip in an oval serving dish.

Dippers

  • Serve the Buffalo Chicken Dip with dippers. Some of our favorites are:
    Tortilla Chips, Carrot or Celery Sticks, Pita Bread, Large Bell Pepper Strips.

Make Ahead

  • Can be made 24 hours in advance. Mix all the ingredients together and pop in a greased baking dish (through step 3 above). Cover with foil or plastic wrap and pop in the fridge.
  • When it is time to bake remove from the fridge while the oven preheats. Uncover the dip and bake for 25 minutes at 350°F.

Slow Cooker (Crock Pot)

  • Add all the ingredients to the slow cooker, stir, and cook on LOW for about 2 hours, stirring occasionally. Once everything is melted and hot, switch to WARM for serving.

Recipe Tips and Notes:

CANNED CHICKEN – The recipe calls for TWO 12.5 oz cans of canned chicken. I have also tested this recipe with TWO 9.75 oz cans and that works too. 
 
SOFTENING CREAM CHEESE – Since you are baking the cream cheese into the dip you can TOTALLY pop it in the microwave to soften it first. Cut it into 8 cubes, pop a damp paper towel over top and microwave for about 20 to 30 seconds.
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Serving: 1serving | Calories: 270kcal | Carbohydrates: 4g | Protein: 17g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 73mg | Sodium: 1006mg | Potassium: 151mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 736IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 1mg

Baked Spinach Artichoke Dip

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This Baked Spinach Artichoke Dip was one of the original recipes on Mom’s Dinner. Then in 2025 I took it off the site because it was an “older” recipe that I thought might need an update. About a month later I had people messaging me left, right and center because they couldn’t find their FAVORITE Spinach Artichoke Dip! I knew I needed to revive it or I’d have a mob on my hands. So, here it is the BEST Spinach Artichoke Dip recipe you can’t live without…

A spoon resting in an oval baking dish of creamy spinach artichoke dip.

It is a perfect combo of artichokes, spinach, cream cheese, sour cream, mayo, fresh garlic, parmesan cheese, pimentos and green onions. Sounds pretty good, right!? I hope you give it a try asap.

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Why It’s The Best

Most recipes for Spinach Artichoke Dip are a combo of cream cheese, mayo, cheese, artichokes and spinach, the end… The Mom’s Dinner recipe goes the extra mile by adding sour cream, minced raw garlic cloves, plenty of seasoning, some green onions and pimentos for color, flavor and texture. It’s the best, truly!

Spinach & Artichoke Dip Ingredients

Canned Quartered Artichoke Hearts (in water)
Artichoke hearts are the backbone of this dip. They bring that signature tangy flavor and perfect soft layered bite that makes spinach artichoke dip so irresistible. Be sure to drain and chop them well so every bite gets a little.

Ingredients measured out and shown in small dishes to prepare spinach artichoke dip.

Frozen Spinach
Frozen spinach is convenient and works perfectly here, as long as you squeeze out every bit of moisture. Removing excess liquid keeps the dip from becoming a bowl of soup! I like to either press the thawed spinach in a colander or wring it out in a clean kitchen towel.

Measuring Frozen & Thawed Spinach

Do you measure the spinach before or after thawing and squeezing out the liquid??

The answer is DEFINITELY measure after it is thawed but before you squeeze out the liquid!! This will give you the right amount of spinach (which will be roughly ½ of a 10oz box, if that’s what you purchase). Once you squeeze all the liquid out it will look like a very small amount of spinach, but trust me it is correct.

After you squeeze the liquid crumble and separate the spinach into your mixing bowl, this way the spinach is distributed through your dip and not in one clump.

Cream Cheese
Cream cheese gives the dip a smooth and creamy base. Make sure you let the cream cheese sit at room temp to soften so it blends well with the other ingredients.

Sour Cream
Sour cream adds a light tang and mixes perfectly with the cream cheese and mayo.

Mayonnaise
Mayonnaise brings extra creaminess and is the perfect partner with cream cheese and sour cream.

Freshly Grated Parmesan Cheese
Freshly grated Parmesan melts better and tastes bolder than pre-shredded. It adds a salty, nutty flavor.

Green Onions
Green onions add a mild onion flavor and a great texture without overpowering the dip.

Garlic
Yep, we’re going in with fresh raw garlic. It adds the most amazing flavor! Warming the dip in the oven cooks it just enough so it is still super punchy but not overwhelming.

Pimentos
Pimentos add subtle sweetness and a pop of color. They don't dominate the flavor but they do give the dip a little something extra that makes it stand out.

How To Make Spinach Artichoke Dip

Frozen chopped spinach that has been thawed and squeezed of liquid

Step 1

Thaw the frozen spinach, then measure ½ cup, THEN squeeze all the liquid out. Break apart the clump of spinach into a large mixing bowl.

ingredients for SPinach Artichoke Dip in a bowl before it is mixed

Step 2

Add the drained and chopped artichokes, green onions, pimentos…

Artichokes and ingredients added together in a glass bowl before combining.

Step 3

Add the seasonings, sour cream, mayo, cream cheese and 1 cup freshly grated parmesan cheese.

Wooden spoon resting in a bowl of creamy spinach artichoke dip ingredients before baking.

Step 4

Mix everything really well so the cream cheese distributes evenly.

Topping the spinach artichoke dip with shredded cheese before baking.

Step 5

Transfer to an 8×8 baking dish or similar size. Top with the remaining ½ cup parmesan cheese. Bake at 350°F for 20 minutes.

Hand dipping a bagel chip in for a scoop of baked spinach artichoke dip.

Step 6

Let cool for about 5 minutes, then serve warm with dippers.

Make Ahead Instructions

You can easily make this spinach artichoke dip ahead of time, which makes it perfect for parties and entertaining.

  1. Prepare the dip completely as directed, but do not bake, cover the baking dish tightly with foil or plastic wrap. Pop in the fridge.
  2. When you're ready to serve, remove it from the fridge and let it sit at room temperature for about 15 to 20 minutes while the oven preheats. This helps it heat more evenly.
  3. Then bake as directed at 350°F, uncovered, until hot, bubbly, about 20-25 minutes.

Serving – Dipping Bits

Now that you have made THE BEST Spinach Artichoke Dip, you just need to decide what dippers you will serve alongside:

  • Tortilla Chips & Corn Chips I think this is the most classic choice (along with soft pita). They hold up well to thick, cheesy dip without snapping or getting soggy.
  • Pita Bread Wedges Soft on the inside and lightly toasted on the outside, these are great for big, generous scoops. Yes, please!
  • Bagel Chips or Pita Chips These crunchy dippers are perfect to scoop and shovel the spinach artichoke dip right into your mouth! They have a buttery, kind of neutral, flavor so they pair well with the dip.
Hand dipping a bagel chip in for a scoop of baked spinach artichoke dip.
  • Baguette Slices & Crostini Toasted bread pairs perfectly with creamy spinach artichoke dip.
  • Soft Pretzel Bites Warm, salty pretzel pieces make a fun dipper that people don’t always expect.
  • Fresh Veggies Carrot sticks, celery, bell pepper strips, jicama, and cucumber rounds add extra crunch.

More Stand Out Appetizers

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Hand dipping a bagel chip in for a scoop of baked spinach artichoke dip.

Spinach and Artichoke Dip Recipe

This baked spinach artichoke dip is made with tender artichokes, spinach, cream cheese, sour cream, mayo, fresh garlic, and plenty of parmesan for a rich, creamy dip that bakes up hot and bubbly. It's an over-the-top recipe and everyone will be asking you for the recipe.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 people
Calories: 317kcal
Author: Susie Weinrich

Equipment

Ingredients

Dipper Options

  • tortilla chips, pita wedges, bagel chips, crostini, sliced baguette, pretzel rods, veggies

Instructions
 

  • Preheat the oven to 350°F
  • Combine all the ingredients, reserving ½ cup parmesan cheese.
    14 oz quartered artichoke hearts in water, ½ cup frozen spinach, 8 oz cream cheese, ½ cup sour cream, ½ cup mayonnaise, 1 ½ cups freshly grated parmesan cheese, ½ cup green onions, 2 cloves garlic, 2 oz pimentos, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ¼ teaspoon black pepper, pinch red pepper flakes
    Wooden spoon resting in a bowl of creamy spinach artichoke dip ingredients before baking.
  • Transfer to a greased 8×8 baking dish – or similar sized oven safe dish.
    Spinach artichoke mixture added to an oval baking dish.
  • Smooth out the dip, then sprinkle on the remaining ½ cup parmesan cheese over the top.
    Topping the spinach artichoke dip with shredded cheese before baking.
  • Bake at 350°F for 20 minutes.
  • Let cool for about 5-10 minutes, then serve warm with dippers on the sid
    Hand dipping a bagel chip in for a scoop of baked spinach artichoke dip.

Recipe Tips and Notes:

FROZEN CHOPPED SPINACH :
Do you measure the spinach before or after thawing and squeezing out the liquid??
The answer is DEFINITELY measure after it is thawed but before you squeeze out the liquid!! This will give you the right amount of spinach (which will be roughly ½ of a 10oz box, if that’s what you purchase). Once you squeeze all the liquid out it will look like a very small amount of spinach, but trust me it is correct.
After you squeeze the liquid from the spinach, crumble and separate it into your mixing bowl, this way the spinach is distributed through your dip and not in one clump.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 317kcal | Carbohydrates: 7g | Protein: 10g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 56mg | Sodium: 821mg | Potassium: 146mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2020IU | Vitamin C: 9mg | Calcium: 285mg | Iron: 1mg

Peppermint Chocolate Bundt Cake

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If there's one dessert that feels like it’s made just for the holidays, it's this Chocolate Peppermint Bundt Cake. It's rich and chocolatey, fudgy from the chocolate chips, and just the RIGHT amount of peppermint flavor. But the best part…it’s made with a boxed chocolate cake mix, instant pudding, sour cream and Andes Peppermint Crunch. So easy to put together but looks and tastes gourmet!

Slice removed from a chocolate peppermint bundt cake.

When my husband was little he called peppermints, pepper-minutes. So at our house we call this the Chocolate Pepper-minute Cake 💞

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Why You’ll Love It

  • The cake is made with a box mix = a great shortcut!
  • It is flavored with just the right amount of peppermint.
  • The Andes Peppermint Crunch is such a festive garnish.
  • The addition of sour cream and instant pudding mix in the cake mix makes it extra moist.
  • Adding chocolate chips to the cake mix makes for excellent texture.

Ingredients for Peppermint Chocolate Cake

Chocolate Cake Mix – any chocolate cake mix will work. Since you are adding pudding mix, I wouldn’t grab one that already has pudding in it.

Instant Chocolate Pudding – a 3.4oz box of INSTANT chocolate pudding (unprepared) added to the cake mix makes for a really moist texture and perfect crumb. The pudding mix also helps the cake stay tender for days.

Sour Cream – Boosts richness and moisture

Ingredients shown are used to prepare chocolate peppermint cake.

Eggs & Vegetable Oil – Classic cake ingredients.

Peppermint Extract – Just a little added to the cake mix gives it that classic cool mint flavor without overpowering the chocolate

Warm Water – make sure you use warm water, around 100-110°F. That will help activate the Instant Pudding in the cake mix.

Semi Sweet Chocolate Chips – I LOVE cake that has a little texture to it, and just a cup of semi sweet chocolate chips make this cake extra special!

Andes Peppermint Crunch – you can find this at the Holidays. It can either be found in the baking aisle or with the holiday candy. We also use this baking candy in these Chocolate Peppermint Trifles.

Peppermint pieces falling out of a bag.

How To Make Peppermint Chocolate Bundt Cake

This is a quick overview of how to make this Peppermint & Chocolate Bundt Cake. For more detailed instructions and ingredient amounts, pop down to the recipe card.

Eggs beat to a light yellow color in a mixing bowl.

Step 1

Mix the eggs and oil together for about 1 minute. Then add the peppermint extract.

Chocolate batter in a mixing bowl.

Step 2

Now mix in the cake mix, sour cream, and pudding.

Crushed peppermint pieces and chocolate chips added to cake batter.

Step 3

By hand stir in the chocolate chips and Andes peppermint crunch.

A freshly baked chocolate peppermint bundt cake.

Step 4

Pour into the prepared bundt pan. Bake for about 45 minutes at 350°F.

The bottom of a metal bundt pan.

Step 5

Let the cake cool for a while and then turn upside down to release from the pan.

Whisk drizzling a glaze over a peppermint chocolate bundt cake on a cake stand.

Step 6

After the cake has cooled drizzle with your desired frosting and sprinkle on Andes peppermint crunch. See variations below.

Variations

The biggest variation for this cake is in the frosting…

No Frosting: Skip the frosting altogether and serve slices warm with a scoop of vanilla ice cream or a big dollop of whipped cream.

Powdered Sugar Finish: Keep it simple and dust the top with powdered sugar for a pretty, classic look.

Thicker Frosting: Use a rich cream cheese frosting or a thick buttercream for a more decadent twist.

Chocolate Ganache Glaze: Pour warm chocolate ganache over the cake and finish with Andes peppermint crunch.

White Chocolate Drizzle: Drizzle melted white chocolate over the cooled cake then sprinkle on the Andes peppermint crunch.

More Chocolate Desserts

Close up of a chocolate peppermint bundt cake topped with a glaze and chunks of crushed candy cane.

Chocolate Peppermint Cake Recipe

This Chocolate Peppermint Bundt Cake is rich, fudgy, and loaded with just the right hint of peppermint, thanks to chocolate chips and Andes Peppermint Crunch. It's made with a boxed cake mix and sour cream, but it's a showstopper!
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 50 minutes
Cooling (if frosting): 30 minutes
Total Time: 1 hour 35 minutes
Servings: 10
Calories: 721kcal
Author: Susie Weinrich

Equipment

  • Bundt pan

Ingredients

Prep

  • nonstick spray - for greasing the bundt pan
  • cocoa powder (or flour) - for dusting the bundt pan

Chocolate Peppermint Cake

  • 13.25 oz package of chocolate cake mix - (one without pudding in the mix)
  • 4 large eggs
  • ½ cup vegetable oil
  • ¼ teaspoon peppermint extract
  • ½ cup warm water - 100-110°F
  • 1 cup sour cream
  • 3.4 oz instant chocolate pudding - (unprepared, just the powder)
  • 1 cup semi sweet chocolate chips
  • ½ cup Andes Peppermint Crunch Chips

Frosting Glaze (optional – see notes)

Instructions
 

  • Grease and dust the Bundt pan with cocoa powder. Preheat the oven to 350℉.
    nonstick spray, cocoa powder (or flour)
  • With a hand mixer or stand mixer with paddle attachment mix the oil and eggs together for 1 minute.
    4 large eggs, ½ cup vegetable oil
  • Add in the peppermint extract.
    ¼ teaspoon peppermint extract
  • Now add in the chocolate cake mix, pudding mix and sour cream. Mix for 10 seconds, then pour in the warm water while the mixer is running.
    13.25 oz package of chocolate cake mix, 1 cup sour cream, 3.4 oz instant chocolate pudding, ½ cup warm water
  • Mix just until combined.
  • By hand, fold in the chocolate chips and Andes peppermint chips.
    ½ cup Andes Peppermint Crunch Chips, 1 cup semi sweet chocolate chips
  • Pour into the prepared Bundt pan. Bake 45-50 minutes.
  • Let cool for about 15 minutes, and then turn out onto a cooling rack over a rimmed baking sheet.
  • Let the cake cool for another 30 minutes to 1 hour.
  • Combine the powdered sugar, milk and peppermint extract, or prep your desired frosting.
    2 cups powdered sugar, 3 tablespoon milk, ¼ teaspoon peppermint extract
  • Drizzle over the completely cooled cake (you do not have to use all the glaze).
  • Sprinkle the Andes Peppermint Crunch into the glaze.
    ½ cup Andes Peppermint Crunch Chips
  • Serve warm with ice cream or whipped cream

Recipe Tips and Notes:

No Frosting: Skip the frosting altogether and serve slices warm with a scoop of vanilla ice cream or a big dollop of whipped cream.
Powdered Sugar Finish: Keep it simple and dust the top with powdered sugar for a pretty, classic look.
Thicker Frosting: Use a rich cream cheese frosting or a thick buttercream for a more decadent twist.
Chocolate Ganache Glaze: Pour warm chocolate ganache over the cake and finish with Andes peppermint crunch.
White Chocolate Drizzle: Drizzle melted white chocolate over the cooled cake then sprinkle on the Andes peppermint crunch.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 721kcal | Carbohydrates: 89g | Protein: 8g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 548mg | Potassium: 331mg | Fiber: 3g | Sugar: 68g | Vitamin A: 269IU | Vitamin C: 0.2mg | Calcium: 153mg | Iron: 4mg

Thanksgiving Desserts, That Aren’t Pie

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When you think Thanksgiving dessert, pie usually steals the spotlight. But I promise you not everyone at the table will be a pie lover. Maybe it's the texture, maybe it's the crust, or maybe you just want something beyond the usual suspects. Either way, you've got plenty of delicious fall flavored desserts to choose from that don't involve cutting into a single pie.

Thanksgiving dessert in a trifle bowl
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Thanksgiving Dessert Recipes

A stack of pecan pie bars that have a shortbread crust
Easy Pecan Pie Bar Recipe
Pecan Pie Bars start with a buttery shortbread crust that is baked and then topped with a caramel-like pecan filling. They're the perfect handheld version of a classic pecan pie.
Check out this recipe
Thanksgiving Pumpkin Trifle Dessert topped with toffee bits
Thanksgiving Pumpkin Trifle
A delicious trifle recipe that is perfect for Thanksgiving or fall time. It is a beautiful layered dessert with crushed Biscoff Cookies, Pumpkin Cream Cheese Mousse, and Whipped Cream, all topped with toffee bits.
You can also make this dessert in individual cups, like the video below!
Check out this recipe
Grandma's Carrot Cake with Cream Cheese Buttercream in a 9x13 pan
Grandma’s Old Fashioned Carrot Cake (with pineapple)
An Old Fashioned Carrot Cake recipe that is tried and true from my Grandma’s recipe box. It is super moist carrot cake made from scratch. A little pineapple is added to keep the cake moist and sweet. The icing is a perfectly flavored 4 ingredient Cream Cheese Buttercream. This is the Carrot Cake recipe you will add to your recipe box!
Check out this recipe
apple crostata with a spoonful of caramel
Apple Crostata with Caramel Sauce
Apple Crostata is a rustic version of a apple pie or apple tart. Flaky pastry is filled with tart apples that are sweetened with brown sugar and cinnamon. Serve slices topped with a homemade caramel sauce and a scoop of ice cream!
Check out this recipe
butterscotch pudding in a mason jar topped with whipped cream and chocolate
Homemade Butterscotch Pudding
A decadent dessert that is made from scratch. It has a warm flavor, tasting similar to a salted caramel, and has a silky and creamy texture. This is a restaurant quality dessert, made in under 20 minutes!
Check out this recipe
Pumpkin Bar on a plate with forks to the side
Pumpkin Bar Recipe with Cream Cheese Frosting
Pumpkin Bars with Cream Cheese Frosting are the perfect moist cake bar that has delicious spiced pumpkin flavor, it is topped with the best Cream Cheese Frosting recipe I have ever had (my Grandma's recipe!).
Check out this recipe
a slice of cranberry almond cake on a serving spoon
Cranberry Almond Cake
A deliciously dense and moist almond flavored cake, topped with fresh cranberries, almonds and sugar. This is a perfect holiday dessert cake or even breakfast bread!
Check out this recipe
An old fashioned molasses crinkle cookie on a plate
Old Fashioned Molasses Crinkle Cookie Recipe
Delicious Molasses Cookies just like you remember your Grandma making. They are soft and chewy and taste of molasses, cinnamon, clove and ginger. The tops are nice and crinkled with sugar.
Check out this recipe
a piece of apple spice cake with sauce drizzled over the top
Apple Spice Cake
A deliciously tender spice cake recipe that is full of apple pieces. You will find notes of cinnamon, nutmeg and clove that pair perfectly with apple. Serve this apple spice cake with a drizzle of butter rum sauce for an amazing dessert!
Check out this recipe
a plate of cranberry oatmeal cookies
Chewy Cranberry Oatmeal Cookies
These Oatmeal Cranberry Cookies are soft and chewy and make a great sweet treat! They are packed with oats, sweetened dried cranberries, crunchy pecans and white chocolate chips.
Check out this recipe
a piece of apple pie bar recipe on parchment paper, drizzled with vanilla glaze
Easy Apple Pie Bars Recipe
Easy Apple Pie Bars have all the flavors of a traditional apple pie with out all the work! Sweet vanilla cake is topped with store-bought apple pie filling, then topped with the remaining vanilla batter. Right before serving drizzle with a little Powder Sugar Glaze for a show stopping dessert. 
These are excellent served warm with a little vanilla ice cream.
Check out this recipe

Chocolate Dessert Recipes

Chocolate Pot de Crème Recipe
A rich and chocolatey dessert custard that melts in your mouth! No baking required for this dessert. Serve topped with whipped cream and berries.
Check out this recipe
Layered chocolate and peppermint trifle with a candy cane on the side
Christmas Trifle Recipe
A rich Chocolate Trifle perfect for Christmas. Layers of chocolatey brownie are topped with fudge, peppermint whipped cream and Andes Peppermint Crunch. Your dessert will be the star of Christmas!
LISTEN TO THE FULL AUDIO RECIPE WITH THE PLAYER BELOW!
Check out this recipe
chocolate pudding cake in an 8x8 pan
Hot Fudge Pudding Cake
A decadent dessert that has a brownie like cake on top and the most delicious fudge sauce on the bottom… they bake together in the oven!!!
Check out this recipe
Chocolate sheet cake cut into squares and placed on a cake pedestal
Homemade Chocolate Sheet Cake with Boiled Chocolate Frosting
A deliciously rich homemade chocolate sheet cake with a boiled chocolate frosting. This is a classic chocolate sheet cake recipe can also be known as Texas Chocolate Sheet Cake.
Check out this recipe

Herbed Mushroom Stuffing

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At the Holidays thousands of people turn to Mom’s Dinner for Stuffing, Mashed Potatoes and Gravy recipes! You can definitely add this Mushroom Stuffing to the list. It's packed with layers of flavor from baby bella mushrooms, crispy pancetta, garlic and plenty of fresh herbs. The stale bread cubes soak up all the flavor, then it’s bakes to perfection, soft buttery center and golden, crisp edges.

a pan of mushroom stuffing for the Holidays
Stacked from 7 images. Method=B (R=8,S=4)

At Thanksgiving this year I am actually doing TWO stuffings…to the delight of my family & friends. I am going to whip up this Herbed Mushroom Stuffing, then I am going to do this Classic Stuffing.

If you need more Holiday Side Dishes, you can check out this whole article with recipes linked – 35+ Thanksgiving Sides Everyone Will Love.

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You Are Going TO Love This One!

  1. Layers and layers of flavor From the pancetta and mushrooms to the rosemary and sage.
  2. Perfect texture for all Buttery and soft inside with golden, crispy edges.
  3. Comfort with a twist Classic stuffing that feels and tastes elevated.
  4. Foolproof It’s crucial you get the side dishes right for the Holidays. I’ve included all the tips and tricks so you get it turns out perfect!
  5. Easily doubled for a large crowd.

Ingredients for Mushroom Stuffing

Of course one of the most important ingredients in stuffing is bread. It is so important that we devoted a whole section on it below. You can pop down there and read more about it:

Pancetta – Italian cured pork that's similar to bacon but unsmoked, giving it a rich, salty flavor without the smokiness (you can sub bacon if you want the extra smokiness). It adds a wonderful layer of flavor and texture. When crisped up first, its rendered fat becomes the perfect base for sautéing onions, garlic, and mushrooms.

Cremini Mushrooms – also called Baby Bella mushrooms are perfect for your Herbed Mushroom Stuffing. They are meaty and flavorful and will stand up to the sautéing and baking.

Ingredients laid out and measured for mushroom stuffing.

Onion & Celery - It's CLASSIC to have onion and celery added to your stuffing. You can use the celery ribs and leaves!

Garlic – a couple garlic cloves are chopped and sauteed with the mushrooms. The flavor pairs perfectly with the pancetta, mushrooms and rosemary.

Egg - The eggs will bind the stuffing together for the perfect texture.

Chicken Broth - Using the right amount of chicken broth moistens the dried bread cubes perfectly, so that they are buttery and soft in the middle, and not soggy.

Herbs - Fresh herbs help create an over-the-top flavor. Chopped sage, rosemary and parsley pair perfectly with the mushroom and pancetta.

Seasonings - The fresh herbs do most of the heavy lifting in this Mushroom Stuffing, but a little kosher salt, black pepper, and poultry seasoning enhance all the flavors.

Salted Butter - The salted version is the only butter we recognize here at Mom's Dinner.

Bread Cubes

Bread is one of the main ingredient in Mushroom Stuffing. So you want to make sure that you buy a good quality bread that will stand up to the butter, eggs and broth that are added.

Look for a thicker cut bread. I have used these brands and they work perfectly: Sara Lee Artesano or Pepperidge Farm Hearty White.

sara lee artesano bread

You will also want to make sure that your bread is stale. This is key to allowing the bread to absorb the butter, broth and eggs, which makes your stuffing so buttery and golden! If the bread isn’t properly stale it will disintegrate when you add the liquids.

How TO Make Stale Bread Cubes

There are two options for making stale bread. Make sure to dry the cubes so they feel and sound almost like a crouton…

  1. Days in Advance- Cut the bread into 1 inch cubes and let it sit on a sheet pan or two, on the counter for a couple days. If it isn’t totally dry by the time you need it, pop it in a 200°F oven for 15 minutes.
  2. Quick Method- Cut the bread into 1 inch cubes and spread on a large sheet pan or two. Dry in a 250 degree oven for 30-40 minutes, tossing every 5-10 minutes so it doesn't brown.

How To Make Stuffing with Mushrooms

This is a quick overview of how to make Mushroom Stuffing. For more detailed instructions and ingredient amounts, pop down to the recipe card.

Chopped pancetta sauteeing in skillet.

Step 1

In a large skillet, crisp the pancetta in 1 tablespoon oil.

Using a slotted spoon remove the pancetta, leaving the rendered fat behind.

Seasonings topping pancetta and diced mushrooms with pancetta in a skillet.

Step 2

Sautee the mushrooms in the rendered fat for about 5 minutes. Add the garlic, rosemary and kosher salt and cook 1 more minute.

Pour over the bread cubes.

Chicken stock added to the mushroom mixture in a skillet.

Step 3

In the empty pan add the butter and saute/soften the celery and shallots. This will take a while! Make sure the celery is softened.

Seasonings and pancetta sauteeing in butter.

Step 4

Off the heat add the kosher salt, pepper, poultry seasoning, sage and parsley and stir to combine.

Filling for mushroom stuffing in a glass bowl with cubed bread.

Step 5

Pour the mixture over the bread cubes.

In a glass measure cup combine the chicken broth and eggs. Pour over stuffing and mix.

Square 8x8 baking pan with mushroom stuffing in a pan and topped with cubes of butter, ready to bake.

Step 6

Pour into a buttered baking dish. Dot the top with remaining cubed butter. Bake covered for 30 mins, then uncovered for 10-15 minutes.

Tips For Making Mushroom Stuffing Ahead

I know the holidays are a busy time! If you want to make this Mushroom Stuffing in advance you can prep it a couple days ahead and bake on the day of, or make it a month ahead and freeze:

Assemble & Refrigerate (Unbaked)

  • Fully assemble the stuffing in a baking dish and cover tightly with foil or plastic wrap.
  • Refrigerate until ready to bake.
  • Let it rest at room temperature as the oven preheats, adding a splash of broth if it seems dry.

Assemble & Freeze (Unbaked)

  • Assemble in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze immediately.
  • Bake directly from frozen at 350°F, covered with foil for 1 hour, then remove the foil and crisp the top for 10-15 minutes.
  • Add extra baking time as needed until the internal temperature reaches 165°F.

Doubling The Recipe

You can absolutely double this Mushroom Stuffing recipe for a larger crowd. You can use the slider or +/- button in the recipe card below and it will increase the ingredient amounts for you. Or you can simply double all the ingredients and make it in a 9×13 baking dish. Cooking time should be the same.

More Stuffing Recipes

thanksgiving table with plates full of food and candles and glasses

Thanksgiving Menu for 10

Make an amazing Thanksgiving Feast for 10 ppl or more. Everything from Stuffing and Gravy to Cranberries and Dinner Rolls.

Get the recipes
Freshly baked mushroom stuffing in a baking pan, ready to serve.

Mushroom Stuffing Recipe

This Mushroom Stuffing is full of savory flavor from mushrooms, pancetta, and fresh herbs. It bakes up perfectly soft and buttery inside with golden, crispy edges. It makes the a great side dish for your Holiday Feast.
No ratings yet
Print Pin Rate
Prep Time: 1 hour
Cook Time: 45 minutes
Stale Bread Cubes: 1 day
Total Time: 1 day 1 hour 45 minutes
Servings: 6
Calories: 673kcal
Author: Susie Weinrich

Equipment

Ingredients

Stale Bread Cubes

  • 24 oz loaf of hearty white bread - 1 inch cubes, made very stale

Mushroom Stuffing

  • 1 Tbsp. butter - softened, for greasing the pan
  • 1 tablespoon olive oil
  • 4 oz pancetta - small dice
  • 1 lb. baby bella or cremini mushrooms - sliced/chopped/diced
  • 4 large garlic cloves - minced
  • 1 tablespoon fresh rosemary - chopped
  • ½ cup salted butter
  • 2-3 large shallots - diced
  • 1 cup celery - diced
  • 1 ½ teaspoon kosher salt - divided
  • ¾ teaspoon black pepper
  • 1 teaspoon poultry seasoning
  • 3 Tbsp. fresh sage - chopped
  • ¼ cup fresh parsley - chopped
  • 2 eggs
  • 1 ½ cups chicken stock
  • 2 Tbsp. cold salted butter - cubed into 8 pieces for topping

Instructions
 

STALE BREAD

  • MOM'S TIP: it is important that you make very stale bread cubes, they should feel and crunch almost like a crouton. This allows the bread to absorb the liquid and flavor without disintegrating.
    24 oz loaf of hearty white bread
  • In Advance: Cut the bread into 1 inch cubes and let it sit on a sheet pan or two, on the counter for 24-72 hours. Tossing them occasionally helps dry all sides.
  • Quick Oven Method: Cut the bread into 1 inch cubes and spread on a large sheet pan or two. Dry in a 250 degree oven for 30 minutes, tossing every 5-10 minutes so the cubes don't brown.

MUSHROOM STUFFING

  • Preheat oven to 350 degrees and prep a 9×9 baking dish by generously greasing with 1 Tbsp. softened butter. Set aside.
    1 Tbsp. butter
  • Place the dried bread cubes in a large bowl that you will be able to mix the stuffing in. Set aside.
  • In a large sauté pan over medium heat, heat 1 tablespoon oil. Add the pancetta and crisp.
    1 tablespoon olive oil, 4 oz pancetta
    Chopped pancetta sauteeing in skillet.
  • Spoon the crisp pancetta over the bread cubes, leaving the grease behind in the pan.
  • Now add the mushrooms, saute, stirring occasionally, until they are slightly browned and softened, about 5 minutes.
    1 lb. baby bella or cremini mushrooms
  • Add ½ teaspoon kosher salt, garlic and rosemary and cook for 1 more minute.
    4 large garlic cloves, 1 tablespoon fresh rosemary
  • Pour the mushroom mixture over the bread cubes.
  • In the now empty pan add the salted butter, once melted add the celery and shallots and soften for about 20 minutes.
    Make sure the celery is softened before moving on.
    ½ cup salted butter, 2-3 large shallots, 1 cup celery
    Chicken stock added to the mushroom mixture in a skillet.
  • Remove from the heat. Add in 1 teaspoon kosher salt, pepper, poultry seasoning, sage and parsley and stir to combine. Then pour the mixture over the bread cubes.
    ¾ teaspoon black pepper, 1 teaspoon poultry seasoning, 3 Tbsp. fresh sage, ¼ cup fresh parsley
    Filling for mushroom stuffing in a glass bowl with cubed bread.
  • In a small bowl or glass measuring cup, whisk together the eggs and the chicken stock.
    2 eggs, 1 ½ cups chicken stock
  • Slowly add the stock mixture to the bread cubes while tossing to evenly distribute the mixture.
  • Pour the now prepared mushroom stuffing mixture into the prepared 9×9 baking dish. Pressing down slightly if needed.
  • Dot the top of the stuffing with the cubed 2Tbsp of salted butter.
    2 Tbsp. cold salted butter
    Square 8x8 baking pan with mushroom stuffing in a pan and topped with cubes of butter, ready to bake.

BAKING

  • Cover the dish with foil and bake for 30 minutes at 350°F.
  • Remove the foil and bake for an additional 15 minutes.
    For an extra crispy topping turn the broiler on for a minute or 2 at the end of the cooking time.
    Freshly baked mushroom stuffing in a baking pan, ready to serve.
  • Serve immediately! Delish!

MAKING AHEAD (UNBAKED)

  • Fully assemble the stuffing in a baking dish and cover tightly with foil or plastic wrap.
    Refrigerate until ready to bake.
  • Let it rest at room temperature as the oven preheats, adding a splash of broth if it seems dry. Bake as directed above.

Recipe Tips and Notes:

 
DOUBLING – simply double all the ingredients, then bake in a 9×13 baking dish. The cooking time should be about the same.
 
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 673kcal | Carbohydrates: 65g | Protein: 19g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 1544mg | Potassium: 714mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1054IU | Vitamin C: 6mg | Calcium: 316mg | Iron: 5mg

35 Thanksgiving Sides Everyone Will Love

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“I’m just here for the sides” is definitely a common sentiment at Thanksgiving. The sides make up about 75% of your Thanksgiving feast, so make sure they are amazing.

A Thanksgiving tablescape with a pumpkin and floral arrangement, text overlay says Thanksgiving Sides

I am sharing a full list of all the Thanksgiving sides you need to have on your table; stuffing, mashed potatoes, gravy, sweet potatoes, cranberries, really good dinner rolls plus a couple other sides. Choose one from each category, add a turkey or ham and you are ready for the Holiday!

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spiral cut smoked ham with glaze cooked in a baking dish

Spiral Cut Ham

Learn how to cook your Spiral Cut Ham + 4 amazing ham glaze recipes included!

Get the recipe

Stuffing Recipes

homemade stuffing in a baking dish
Homemade Stuffing Recipe + Video
A traditional recipe for Homemade Stuffing made with dried bread cubes mixed with onions and celery sauteed in plenty of butter then mixed with herbs and broth (and more butter) and baked until golden and delicious!
It is the perfect stuffing recipe for your Thanksgiving table! Can easily be doubled for a crowd and can be made a day in advance.
Check out this recipe
Apple Stuffing in a pan being served
Savory Bacon and Apple Stuffing Recipe
A super flavorful stuffing recipe filled with buttery bread cubes, granny smith apples, salty bacon, fresh herbs and plenty of butter. Perfect for your holiday menu!
Check out this recipe
glass casserole dish with sausage stuffing
Thanksgiving Stuffing Recipe with Sausage
A delicious savory side dish perfect for your holiday table. The inside of this sausage stuffing is buttery and soft, filled with herbs, sausage, and cranberries, and the top is crispy and golden.
Check out this recipe
Freshly baked mushroom stuffing in a baking pan, ready to serve.
Mushroom Stuffing Recipe
This Mushroom Stuffing is full of savory flavor from mushrooms, pancetta, and fresh herbs. It bakes up perfectly soft and buttery inside with golden, crispy edges. It makes the a great side dish for your Holiday Feast.
Check out this recipe
an oval casserole dish with baked cornbread stuffing and a spoon
Savory Cornbread Stuffing Recipe
Homemade cornbread is cubed and mixed with onions, celery, garlic, fresh herbs and plenty of butter. It is baked to perfection. The middle is buttery and moist and the top is golden and slightly crisp around the edges of the cornbread pieces.
Check out this recipe
Close up of baked stuffing with the serving spoon resting in the mixture.
Stove Top Stuffing Recipe
Take 2 boxes of Stove Top Stuffing and turn it into the most amazing Stuffing that tastes like it is homemade. You'll just add lots of butter, some onions, celery, herbs and more butter! Perfect for Thanksgiving and the Holidays.
Make ahead instructions below!!
Check out this recipe

Mashed Potato Recipes

A large serving bowl of Yukon Gold Mashed Potatoes topped with melting butter
Yukon Gold Mashed Potatoes
The creamiest and MOST FLAVORFUL Yukon Gold Mashed Potato recipe you will find!!! These are the mashed potatoes you want on your table! So delicious you don't even need gravy.
Plan on ½ lb. of raw potato per person.
Check out this recipe
a large bowl of Instant Pot mashed potatoes on a table for dinner
Mashed Potatoes In the Instant Pot
This Instant Pot Mashed Potato recipe is one of the most flavorful (and easiest) mashed potato recipes you will ever make. Just 11 minutes and NO DRAINING! This will become your new go-to!
Check out this recipe
Garlic parmesan mashed potatoes served in a large serving bowl with grated parmesan and melted butter garnished on top with a serving spoon resting in the mixture.
Garlic Parmesan Mashed Potatoes Recipe
REALLY flavorful mashed potatoes made from Yukon Gold Potatoes mixed with garlic, parmesan, sour cream, butter and milk. They make an amazing side dish and don't need gravy!
Check out this recipe
Red Skin Mashed Potatoes in a bowl with a spoon to the side
Red Skin Mashed Potatoes Recipe
Shallots and garlic are sauteed in butter, then red skin potatoes are boiled to tender perfection with the skins on. The two are blended together with sour cream and half and half added. These are SUPER FLAVORFUL mashed red skin potatoes.
Check out this recipe
a large bowl of roasted garlic mashed potatoes topped with butter
Roasted Garlic Mashed Potato Recipe
Super creamy mashed potatoes mixed with 2 heads of roasted garlic, sour cream, cream cheese, kosher salt and butter. No lack of flavor here!
Serve with or without gravy.
Check out this recipe

Gravy Recipes

Glass gravy boar with turkey gravy ready to serve.
Turkey Gravy Recipe without Drippings + Video
An over-the-top flavorful turkey gravy that won't have you waiting on the drippings from roast turkey! This is the stress free Thanksgiving gravy recipe you have been looking for.
Check out this recipe
no dripping gravy in a glass gravy boat
Super Flavorful Gravy Recipe without Drippings
Homemade gravy made without drippings. This is an easy gravy recipe that only requires a couple ingredients and a little time. It is perfect to serve over potatoes, stuffing, chicken, or turkey!
Check out this recipe
brown gravy being ladled over mashed potatoes
Brown Gravy (with Beef Broth)
This is a super flavorful Brown Gravy recipe that starts by caramelizing onions and garlic and is seasoned with beef base and spices. Perfect for gravy or any beef recipe!
Check out this recipe
Mushroom gravy being spooned over mashed potatoes
Savory Brown Mushroom Gravy
Really delicious and rich recipe for Mushroom Gravy. Perfect over mashed potatoes, pork chops, skillet chicken or country fried steak.
No drippings required, just ingredients from your pantry and fridge.
Check out this recipe
Instant Pot Gravy in a gravy boat, garnished with parsley
Instant Pot Gravy (turkey or chicken)
Instant Pot Gravy is a great way to make a delicious savory gravy when you don't have drippings and when all your appliances are monopolized with other dishes. This gravy is perfect for any mashed potato!!
Check out this recipe

Sweet Potato Sides

sweet potato casserole with a pecan brown sugar topping
Sweet Potato Casserole with Canned Yams
Sweet Potato Casserole made with canned yams, mashed up and mixed with butter, eggs, brown sugar and spices/seasonings. The topping is a pecan and brown sugar crumble that is SO delicious.
Check out this recipe
A sweet potato souffle in a 2 quart casserole pan and a spoon dishing some out.
Sweet Potato Souffle Recipe
Sweet potatoes are boiled until fork tender and then blended with spices, butter, brown sugar, vanilla and eggs then poured into a 2 quart pan and baked. The texture of this Sweet Potato Souffle is soft and fluffy, yet substantial.
Check out this recipe
mashed sweet potatoes topped with butter and cinnamon sprinkled on top
Instant Pot Mashed Sweet Potatoes
Instant Pot Mashed Sweet Potatoes are a great side dish and the perfect colorful alternative to traditional mashed potatoes. This recipe combines sweet, savory and a little hint of balsamic vinegar to round out the flavors!
Check out this recipe
A bowl of sweet potato mash
Savory Mashed Sweet Potatoes
A delicious mashed sweet potato side dish that is made of roasted sweet potatoes mixed with savory ingredients like roasted garlic and balsamic vinegar. It is a perfectly balanced sweet potato dish that isn't overly sweet!
Check out this recipe

Cranberries Recipes

a cowl of cranberry sauce with a spoon for serving
Canned Cranberry Sauce
A recipe to turn your canned cranberry sauce into a spectacular side dish for your Holiday feast! They will taste just like homemade, no one will ever know they started in a can!
Check out this recipe
bowl of cranberry relish with a spoon and raw cranberries in the background
Raw Cranberry Relish Recipe
Blend up whole fresh cranberries and a granny smith apple together with orange and spices for an amazing Cranberry Relish. No need to boil your cranberries, this recipe uses them raw.
Check out this recipe
Cranberry jello salad in a glass bowl with whipped cream and whole cranberries garnished on top.
Fresh Cranberry Jell-O Salad
This Cranberry Jell-O Salad is the perfect cranberry side dish for your Holiday table. It is a wonderful blend of raspberry Jell-O, cranberries, lemon yogurt (secret ingredient), and orange zest.
Check out this recipe
homemade cranberry sauce in a bowl
Simple Cranberry Sauce
A really simple recipe for Cranberry Sauce made with simmered cranberries, sugar, orange and spices. Perfect tart-sweet cranberry sauce for your holiday table.
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Instant Pot Cranberries in a bowl with fresh cranberries around the side of the bowl
Instant Pot Cranberry Sauce Recipe
An amazing Cranberry Sauce recipe that is made in the Instant Pot! Full of sweet crushed pineapple, whole fresh cranberries, orange zest, and a dash of cinnamon. This is the perfect sweet and tart Holiday side dish.
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Additional Thanksgiving Sides

Dinner rolls baked in a pan with a kosher salt, sugar and dill topping
Homemade Dinner Rolls
This is an over-the-top delicious dinner roll made with simple ingredients like; dry active yeast, milk, sugar, kosher salt, butter and oil. All the tips and tricks (plus a video) are included to make your rolls turn out pillowy soft, golden and buttery.
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Corn Casserole Recipe With Jiffy Mix
Jiffy Corn Casserole is an easy side dish that can be made ahead. Sweet corn is mixed with cheese, sour cream, onions, green peppers, and Jiffy Corn Muffin Mix. This makes a great side dish for barbecues, holidays, or Sunday family dinner.
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broccoli bacon salad in a white bowl
Broccoli Bacon Salad
A classic Broccoli Bacon Salad recipe that has raw broccoli, crispy bacon, sweet raisins and sunflower seeds with a sweet and tangy dressing. Makes a great side dish for any holiday or barbecue.
Can also be prepped a day ahead!
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Deviled Eggs
A traditional recipe for classic deviled eggs using mayonnaise and mustard . A super easy recipe with tips for piping the filling into the eggs.
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Four Ways to Cook Haricot Verts
Learn four different ways to cook Haricot Verts, the thin French green bean. It makes a great side dish for just about any dinner.
Choose the method below that is right for you.
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Skillet Mac and Cheese Recipe
Classic Macaroni & Cheese made in one skillet, in under 30 minutes with only 5 ingredients + water and salt. No cooking and draining pasta. Traditional macaroni & cheese flavors- cheese, pasta, milk, butter, and salt.
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Classic Green Bean Casserole Recipe
This is the classic recipe for Green Bean Casserole that will complete your holiday table. It is the old fashioned recipe with cream of mushroom soup and canned green beans, all topped with those delicious crispy fried onions.
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Raspberry Jell-O Salad
Raspberry Jello Salad is a delicious classic Jello salad recipe. It is easy to make and only requires 4 ingredients! This is a great Jello side dish for large savory dinners. It is a staple on our table for 4th of July, Easter, and Christmas.
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Oven Roasted Carrots
A great vegetable side dish of Roasted Carrots that only requires 3 ingredients and 25 minutes.
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Oven Roasted Brussels Sprouts with Bacon & Cranberries
Oven Roasted Brussels Sprouts with crispy bacon and sweet dried cranberries. It is all cooked in the oven on one sheet pan. This is an easy side dish to make. 
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Homemade Creamed Corn Recipe
Really delicious, thick and creamy Homemade Creamed Corn recipe made with fresh corn on the cob, buttermilk, butter, salt and pepper!
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Creamy Chicken and Wild Rice Soup

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Some of the Chicken Soup Recipes on Mom’s Dinner have been reported as “award winning’ and I think this Creamy Chicken and Wild Rice Soup recipe might be right up there with the winners. It is thick and hearty with really good comfort food vibes.

Soup ladle full of creamy chicken wild rice soup pulling up out of the Dutch oven pot.

This soup is loaded with tender pieces of chicken, nutty wild rice, and a mix of classic veggies simmered in a flavorful creamy broth. I also love that this Chicken Wild Rice Soup is even better the next day.

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Why You’ll Love This Soup

  • It is a really hearty soup, made with simple ingredients.
  • Even though it is simple it is super flavorful.
  • Leftovers are amazing!!! Just like chili, this soup is even better on day 2.
  • Makes a nice big pot, perfect for a family dinner.
  • Chicken soup is amazing comfort food.

Ingredients For Chicken & Wild Rice Soup

Cooked Chicken – You can use a combo of cooked chicken breast and chicken thighs, or all chicken breast. I prefer to use shredded chicken in my soups rather than chopped chicken. A rotisserie chicken is a great shortcut, or you can poach or bake the chicken.

Mom’s Tip For Shredding Chicken – Place the cooked WARM chicken breasts in the bowl of a stand mixer fitted with the paddle or whisk attachment. Turn the mixer on to low speed and let it run for 20-30 seconds, or until the chicken is shredded to your desired consistency

Wild Rice Blend – NOTE that this recipe is made with a wild rice blend, not pure wild rice!! However since you are cooking the rice separate you can sub in a pure wild rice. We love the Rice Select Royal Blend – see photo below.

Ingredient shot with all the ingredients for chicken wild rice soup laid out in measured containers.

Salted Butter – It’s the only butter we recognize here at Mom’s Dinner. Any chicken soup is made better when you start with butter!!!!

Celery, Carrots, Onion – This is also called a mirepoix and is the perfect veggie mixture to start this Creamy Chicken and Wild Rice Soup.

Garlic – When we add garlic to almost any recipe we wait until the other veggies have cooked a bit. This prevents the garlic from burning and gives you a more pronounced garlic flavor.

Seasoning – A mixture of kosher salt, black pepper, onion powder, garlic powder and poultry seasoning creates a perfect flavor profile for this soup. Poultry seasoning is a mix of a lot of other seasonings and is used in a lot of our Stuffing Recipes at Thanksgiving and the Holidays.

Chicken Base – this is a super secret soup ingredient that we use all the time here at Mom’s Dinner. It is a flavor enhancer! You can find it in the soup aisle near the bouillon. It is in a paste form and comes in a jar. We prefer the Better Than Bouillon Brand.

Chicken base, Better Than Bouillon brand

Flour – All purpose flour mixes with the butter and the chicken base and then thickens the liquid in the soup… giving it a creamier texture.

Chicken Broth – is the main liquid used in this soup, so make sure you are using a flavorful chicken broth or stock. A chicken stock will have more flavor than broth.

Canned Evaporated Milk – this Wild Rice Chicken Soup does not use cream to make it “creamy”, instead you will use a can of evaporated milk which is milk that has been heated to remove 60% of the water content. It can give your soup a really creamy and velvety texture. Just make sure you don’t get condensed milk…that’s the sweet stuff!

Variations

I have also made this soup with 2 large handfuls of chopped kale added. It adds a really nice texture and color to the soup. You will add that when you add the chicken and rice. The heat of the soup will wilt the kale perfectly.

Wild rice and chicken soup with chopped kale added

The recipe calls for a wild rice blend, but you will cook the rice separate from the soup so you could choose to use a white rice, brown rice or pure wild rice.

Mushrooms would also be a great addition to the creamy soup. Chop 1-1.5 cups of baby bella or button mushrooms. Add them in the last 5 minutes of the veggies softening.

The soup would be delicious with fresh herbs added! Some flavors that would be good are rosemary, thyme, parsley or sage. Add them with the garlic.

How To Make Chicken Wild Rice Soup

This is a quick overview of how to make Chicken and Wild Rice Soup, for more detailed instructions and ingredient amounts, pop down to the recipe card.

Cooked wild rice in a saucepan.

Step 1

Make the wild rice blend or wild rice per package instructions. (start the soup while this cooks)

Diced onions, carrots and celery sauteeing in a Dutch Oven.

Step

Soften the veggies for about 15 minutes in the butter. Stir in the garlic for 1 minute.

Flour added to the sauteed veggies in a coating to start a roux.

Step 3

Add the chicken base and the seasonings. Stir to combine. Add the flour and stir around the veggies for 1 minute.

Chicken broth added to the veggie mixture.

Step 4

Vigorously stir chicken broth in. Scrape up any bits from the bottom of the pot. Bring to a boil then lower the heat and stir in the milk, simmer for 15 minutes

Wild rice and chicken pieces added to the creamy chicken wild rice soup mixture.

Step 5

Add in the shredded chicken and cooked rice and warm through for 5 minutes.

Storing

Keep leftover Chicken Wild Rice Soup in the fridge in a covered container for up to 4 days. The rice may absorb some of the liquid when it is in the fridge. If needed add a little more chicken broth or milk when reheating.

Ladle resting in a large pot of chicken and wild rice soup.

Serving

This soup is pretty hearty and can be served as a complete meal by itself.

For more of a dinner feel you can serve it with some warm crusty bread and a side salad, a bagged kale salad from the store would be perfect!

More Chicken Soup Recipes

Soup ladle full of creamy chicken wild rice soup pulling up out of the Dutch oven pot.

Chicken and Wild Rice Soup Recipe

Creamy Chicken Wild Rice Soup is a hearty comfort food that has a super flavorful creamy base and is filled with carrots, celery, onion, chicken and wild rice.
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 people
Calories: 423kcal
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

  • Cook the wild rice or wild rice blend according to package instructions. Fluff and then set aside while you make the soup.
    1 cup wild rice blend
    Cooked wild rice in a saucepan.
  • In a large Dutch oven or stock pot heat the butter over medium heat. Add in the onion, carrots and celery and sauté for approx. 10-15 minutes until they are softening.
    4 tablespoon salted butter, 1 yellow onion, 1 cup carrot, ¾ cup celery
    Diced onions, carrots and celery sauteeing in a Dutch Oven.
  • Add the garlic and cook for 1 minute longer.
    4 cloves garlic
  • Stir in the chicken base and all seasonings.
    1 tsp. kosher salt, ½ tsp. pepper, ½ teaspoon poultry seasoning, ½ teaspoon dried thyme, ½ tsp. onion powder, ½ tsp. garlic powder, 1 tablespoon chicken base
  • Sprinkle the flour over the veggies and cook, stirring constantly, for 1 minute.
    ⅓ cup flour
    Flour added to the sauteed veggies in a coating to start a roux.
  • Gradually whisk (or stir vigorously) in the 6 cups of chicken broth and bring to a boil. Then lower the heat add in the milk and simmer partially covered for 15 minutes.
    6 cups chicken broth, 12 oz evaporated milk
  • Add the remaining ingredients; cooked shredded chicken and cooked wild rice blend and stir to combine. Simmer for 5 more minutes.
    3 cups cooked chicken
    Wild rice and chicken pieces added to the creamy chicken wild rice soup mixture.
  • Taste for additional seasoning. I will sometimes add up to an additional ½ teaspoon of kosher salt.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 423kcal | Carbohydrates: 38g | Protein: 29g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 94mg | Sodium: 1590mg | Potassium: 653mg | Fiber: 3g | Sugar: 10g | Vitamin A: 4038IU | Vitamin C: 5mg | Calcium: 203mg | Iron: 2mg

100 Good Cookies

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This is an old fashioned cookie that my family loves, I think it’s my sister’s favorite cookie… of all cookies! I have this recipe for 100 Good Cookies written on an old recipe card from my Mom, and you know those are always the best recipes.

Hand picking up a freshly baked 100 Good cookie from the cooling rack.

If you have ever searched for a cookie that has Rice Krispies, Oats, Chocolate Chips and Coconut, this may be the recipe you are looking for. They are very buttery and slightly crumbly with lots of flavors and textures. The cookies are similar to “Ranger Cookies”, and sometimes called “100 Cookies”.

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Does The Recipe Make 100 Cookies?

The recipe is definitely meant to make 100 bite sized cookies. However, I like my cookies to be a couple bites at least, so the recipe as I have written makes around 70 cookies. But it is the same old fashioned recipe, so if you want to roll the cookies smaller you can get 100 cookies from the recipe.

Ingredients For 100 Cookies

Butter – Salted butter is our favorite butter to have in the kitchen and use in all recipes, including baking.

Oil – Use an oil that is unflavored here. I use a vegetable oil, however canola would work too.

Sugar and Brown Sugar – the combo of the two sugars give these cookies the best flavor and sweetness.

Ingredients shown are used to prepare 100 Good Cookie recipe.

Egg – Just one large egg is all you need.

Vanilla – Always delicious in cookies, enhanced by the sweetness.

Flour, Kosher Salt, Baking Soda – classic cookie ingredients. The recipe is written and tested with unbleached all purpose flour. Also make sure your baking soda isn’t expired before you start the recipe.

Cream of Tartar – This ingredient is the acid the baking soda needs to activate. It also creates a nice chewy texture.

Rice Krispies – AKA crispy rice cereal. One of the 4 mix in’s in the cookie, adds a nice texture and crisp.

Coconut – Grab a sweetened flake coconut at the store. Adds great flavor with the oats and chocolate chips!

Oats – You can use old fashioned oats or quick oats in the recipe. The only difference for the cookies is oat size. The quick oats are broken up into smaller pieces. So if you only have old fashioned oats but want quick oats, just pulse them in a blender or food processor a couple times.

Chocolate Chips – Semi-sweet chocolate chips are traditional for cookies, however you can choose to use dark chocolate, chocolate chunks or milk chocolate.

Optional Nuts – If I use nuts I traditionally go with chopped pecans. But you can definitely use a chopped macadamia, walnut, cashew, hazelnuts or almonds.

To make good lookin’ cookies, press some of the chocolate chips and/or nuts on the outside of the formed dough balls. Then when they bake some of the chocolate chips or nuts show up on the top of the cookie.

Use a Tablespoon cookie scoop to portion the cookie dough. This ensures all the cookies are the same size and will bake in the same time.

cookie scoop on white background

Bake your cookies on parchment paper! This helps the bottom not stick to your pan, and the bottom is less likely to burn.

If your cookies didn’t bake up perfectly round, after they come out of the oven and are still hot and pliable, take a large drinking glass, place it over the cookie and shimmy the cookie around. It will create a perfectly round cookie!

How TO make 100 Good Cookies

Butter and sugar creamed in a Kitchenaid mixer.

Step 1

Cream together the butter and both sugars, do this for about 2 minutes.

Add the oil, egg and vanilla and mix for another minute.

Sugar and butter creamed together in a Kitchenaid mixer.

Step 2

In a separate bowl mix the dry ingredients. Then slowly add to the butter/sugar mixture until combined.

Coconut, oatmeal added to the batter of the dough in a mixing bowl.

Step 3

By hand stir in the coconut, chocolate chips, oats, and crispy rice cereal (and optional nuts).

Fork flattening 100 Good Cookie dough balls onto parchment paper before baking.

Step 4

Drop the cookies on parchment lined baking sheet. A cookie scoop makes this job easier. Roll the cookie dough into a ball and then flatten with a fork.

Freshly baked 100 Good cookies.

Step 5

Bake at 350°F for 12 minutes.

Top view of golden baked 100 Good Cookies on a cooling wrack.

Step 6

Let cool for about 5 minutes on the baking sheet and then transfer to a cooling rack.

How To Freeze and Bake

These cookies can be made ahead and frozen as dough or as baked cookies. Here are the instructions for either method:

Freezing The Dough

Prepare – Make the 100 Good Cookie dough completely. Then portion out the dough into individual cookies, pressing them down into the shape for baking.

Frozen Cookies on a baking sheet

Freeze – Partially freeze the cookies for a couple hours on a baking sheet so they are individually frozen. Then transfer to a freezer safe baggie. Mark the bag with baking instructions.

Frozen cookie dough in a zip lock bag

Baking From Frozen – Bake the cookies from frozen on a parchment lined cookie sheet. 350°F for 12-15 minutes.

Freezing Baked Cookies

Prepare – Make the 100 Good Cookie dough completely. Then portion out the dough into individual cookies, pressing them down into the shape for baking.

Bake – Bake the cookies as written in the recipe card, 350°F for 12 minutes.

Cool and Freeze – Let the cookies cool completely and then pop them in a freezer safe baggie. They will be good in the freezer for up to 6 months.

To Thaw or Not To Thaw – You can eat these cookies straight out of the freezer (believe me, I know!!!! They are delicious.). Or you can thaw them at room temperature for a couple hours and serve.

Spatula scooping up a cookie from the cooling rack.
Stack of 100 Good Cookies on a wire rack.

100 Cookies Recipe

Bake up these cookies when you're craving a buttery crisp treat loaded with Rice Krispies, oats, chocolate chips, and coconut-all the textures and flavors in one bite!
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Prep Time: 15 minutes
Cook Time: 12 minutes
Cooling: 5 minutes
Total Time: 32 minutes
Servings: 70 – up to 100 cookies
Calories: 91kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup salted butter - softened
  • 1 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla
  • 3 ½ cups all purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup crispy rice cereal
  • 1 cup old fashioned oats - quick oats will work too
  • 1 cup sweetened flake coconut
  • 1 cup semi-sweet chocolate chips
  • ½ cup optional: chopped nuts - pecans or walnuts

Instructions
 

  • Preheat the oven to 350° F.
  • Cream the sugars and butter together for about 2 mins.
    1 cup sugar, 1 cup brown sugar, 1 cup salted butter
  • Add in the oil, egg and vanilla. Continue to mix for about 1 minute.
    1 cup vegetable oil, 1 large egg, 1 teaspoon vanilla
    Butter and sugar creamed in a Kitchenaid mixer.
  • In a separate bowl mix together the flour, cream of tartar, kosher salt and baking soda.
    3 ½ cups all purpose flour, 1 teaspoon cream of tartar, 1 teaspoon baking soda, ½ teaspoon kosher salt
  • Slowly add the flour mixture to the cookie dough while mixing.
    Sugar and butter creamed together in a Kitchenaid mixer.
  • By hand fold in the oatmeal, rice cereal, chocolate chips, coconut and nuts if using.
    1 cup crispy rice cereal, 1 cup old fashioned oats, 1 cup sweetened flake coconut, 1 cup semi-sweet chocolate chips, ½ cup optional: chopped nuts
    Coconut, oatmeal added to the batter of the dough in a mixing bowl.
  • Drop Tablespoon portions onto a parchment lined baking sheet. Lightly roll them into a ball and then press down with a fork to slightly flatten.
    OR for 100 cookies, drop teaspoon sized portions onto the baking sheet.
    Fork flattening 100 Good Cookie dough balls onto parchment paper before baking.
  • Bake at 350 for 12 minutes.
    If baking 100 cookies they will be smaller so check them at 8 minutes
  • Let the cookies sit on the hot baking sheet for about 5 mintues. Then transfer to a wire rack for cooling.
  • Store in a covered container for up to a week.

Freezing and Baking

  • Prepare – Make the dough completely. Then portion the dough into individual cookies, pressing them down into the shape for baking.
    Freeze – Partially freeze the cookies for a couple hours on a baking sheet so they are individually frozen. Then transfer to a freezer safe baggie. Mark the bag with baking instructions.
    Baking From Frozen – Bake the cookies from frozen on a parchment lined cookie sheet. 350°F for 12-15 minutes.
    Frozen cookie dough in a zip lock bag

Freezing Baked Cookies

  • Prepare – Make the 100 Good Cookie dough completely. Then portion out the dough into individual cookies, pressing them down into the shape for baking.
    Bake – Bake the cookies as written in the recipe card, 350°F for 12 minutes.
    Cool and Freeze – Let the cookies cool completely and then pop them in a freezer safe baggie. They will be good in the freezer for up to 6 months.
  • To Thaw or Not To Thaw – You can eat these baked cookies straight out of the freezer (believe me, I know!!!! They are delicious.). Or you can thaw them at room temperature for a couple hours and serve.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 91kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 43mg | Potassium: 35mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 79IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 1mg