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Homemade Cajun Seasoning

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This Homemade Cajun Seasoning is the perfect blend of spices and herbs that adds a punch of flavor and a touch of heat to any dish. If you love that Southern Cuisine from Louisiana and the Bayou, then you need this Cajun blend in your spice cabinet!

a little mason jar full of Cajun Spices

You probably already have most of the spices you need to make this right in your spice cabinet!

This blend is great when used in this recipe for Instant Pot Red Beans and Rice (you can also make it in the crock pot).

What is Cajun?

Cajun Cuisine is defined by Wikipedia as “a style of cooking developed by the Cajun – Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine.“

Some of the flavors/foods you find most in Cajun Cuisine are paprika, garlic, thyme, cayenne, bay leaf, seafood, rice, and sausage.

Ingredients

You only need to look to your spice cabinet to make this seasoning blend.

ingredients for cajun seasoning on spoons in a row

Grab your smoked paprika, garlic and onion powder, kosher salt, black pepper, red pepper flakes, dried oregano and thyme, and cayenne pepper.

SMOKED Paprika

Make sure that you are using SMOKED paprika and not just plain “paprika” which can also be labeled Sweet Paprika or Hungarian Paprika.

The smoky flavor if Smoked Paprika is essential to get the right flavor in your spice blend.

Kosher Salt

Make sure that you are using kosher salt in this recipe, not iodized table salt!

They are not the same thing and the table salt will make your blend overly salty.

How to Make Cajun Seasoning

This is a pretty simple process, simply grab the spices and a small bowl.

a jar that has defined layers of spices and seasonings

Give them a good stir to combine, making sure there are no clumps remaining and that all the seasoning on the bottom is mixed in.

Alternately you could place all the spices in a mason jar, pop the lid on and give it a good shake.

Spicier

If you know that you always like food on the spicy side, then absolutely bump up the heat!

Increase the cayenne pepper to 1 ½ teaspoon AND add in a healthy pinch or two of red pepper flakes.

Sweeter

Sometimes it is appropriate to add a little brown sugar to your Cajun Seasoning.

a jar of seasonings with spices and herbs spilled around

The sweetness and molasses flavors of the brown sugar are great when used with pork or seafood, like in this Cajun Salmon.

I would only add the brown sugar on a per recipe basis, not in the entire jar.

Scoop out 1 tablespoon of Cajun Seasoning and blend it with 1 tablespoon of brown sugar.

Storing Your Seasoning Blend

Just like any store-bought seasoning, keep this Cajun Blend in an airtight container in your spice cabinet.

A small mason jar or Weck jar will work perfectly here.

a mason jar with a label on the side that says Cajun Blend March 2021

Since this blend contains dried and ground spices, it will be good for about 2 years. Make sure to write the date on the bottom of the jar or on a spice label.

If you love Cajun flavors then you are in the right spot! Here are some dishes that are infused with all the Cajun Seasonings:

Susie leaning on the kitchen counter

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
a mason jar and spoon full of Cajun Seasoning

Homemade Cajun Seasoning Blend

A homemade blend of herbs and spices that adds amazing Cajun flavor to any dish!
5 from 1 vote
Print Rate
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 0.75 cup
Calories: 209kcal
Author: Susie Weinrich

Equipment

  • Airtight container for storage

Ingredients

Instructions
 

  • In a small bowl measure out all the spices and give it a good stir.
  • Place in an airtight container.
    A small mason jar or Weck jar works well.
  • Write the date on the jar and keep for up to 2 years.

Recipe Tips and Notes:

Recipe Tips: 
  • Make sure that you are using kosher salt in this recipe, not iodized table salt!
  • For a touch of sweetness add brown sugar on a per recipe basis, not in the entire jar. Scoop out 1 tablespoon of Cajun Seasoning and blend it with 1 tablespoon of brown sugar. This is great with seafood or pork.
  • For more heat bump up the cayenne pepper to 1 tablespoon and add a healthy pinch or two of red pepper flakes.
 
RECIPE: Try using your new Cajun Seasoning in this recipe for Red Beans and Rice (instant pot or crock pot methods!).
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1recipe | Calories: 209kcal | Carbohydrates: 46g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Sodium: 13991mg | Potassium: 1036mg | Fiber: 17g | Sugar: 4g | Vitamin A: 10840IU | Vitamin C: 8mg | Calcium: 315mg | Iron: 12mg

Instant Pot Red Beans and Rice (Crock Pot too!)

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You can make amazing Red Beans and Rice in your Instant Pot or Crock Pot. This is a great recipe to use if you have a leftover ham bone (especially after Easter or Christmas)!

Ham, smoked sausage, and red beans cook in a nice thick Cajun gravy. Serve it with cooked white rice for a crazy good dinner!

red beans and sausage topped with white rice

If you don’t have a ham bone or ham hock but think this sounds good, you can also check out this recipe for Skillet Dirty Rice & Beans or Instant Pot Cajun Chicken & Rice! They both have a similar flavor profile as this Red Beans and Rice recipe.

Why Make This Recipe

  • Don’t let that delicious ham bone go to waste!! If you are not ready to make this right now at least pop your ham bone in the freezer (for up to 3 months) so it is ready when you are!
  • You are making an amazing dinner out of something (ham bone) that you may have thrown away otherwise.
  • This is an all-in-one dinner… you have your protein, starch, and veggies all in one dish.
  • It is a versatile dish with 2 ways to prepare- Instant Pot or Crock Pot.
  • No pre-soaking the beans, toss those dry beans right on in!

Ingredients

Here are the ingredients that you need to make this Instant Pot Red Beans and Rice recipe.

I have also included some tips on a few ingredients.

beans and rice ingredients on a table with text labels

Ham Bone – This is the perfect time to use the bone from your spiral cut ham (great after Easter or Christmas). If you do not have a ham bone you can use 2 ham hocks.

Ham – If you have leftover ham or ham left on the bone definitely use that! It will be nice and smoky and flavorful.

If you do not have leftover ham you can purchase a ham steak and chop it up, or buy a package of cubed ham.

Sausage – I like to use smoked beef sausage in this recipe. However if you want you can use andouille sausage, kielbasa, or even turkey sausage.

Cajun Seasoning – If you don’t have a Cajun Seasoning that you really like, you can absolutely make your own. Check out this recipe for Homemade Cajun Blend, it is great on Salmon too!

No Salt?

This recipe does not call for salt and don’t add it thinking I forgot it in the recipe.

The ham, sausage, ham bone are all pretty salty. Also Cajun Seasoning usually contains salt.

Wait until you thicken the gravy, give it a taste and see if you want to add salt at the end.

Step by Step Pictures for Instant Pot Method

Sauté the onions, celery and garlic in the olive oil, for about 5 minutes.

onions and celery in an instant pot

Turn off sauté mode. Mix in the chili powder, Cajun seasoning, smoked paprika, cayenne pepper, beef bouillon and a couple dashes of Tabasco.

spices covering onions and celery

Add the beans to the pot, then pour in the beef broth and water.

dry red beans in the instant pot over celery and onions
pouring beef broth into the instant pot right over dry red beans

Place the ham bone in the pot and pour in the chopped ham and sausage.

ham bone in the instant pot with beef broth
ham and sausage and a ham bone in the instant pot

Cook on high for 45 minutes, do a 5 minute natural release, then finish with a quick release.

Remove the ham bone and discard.

Turn sauté mode back on. Mix together the cornstarch and cool water, then pour it into the red bean mixture.

Simmer for about 5 minutes, you will notice it starting to thicken.

Turn off the sauté mode and let it cool for about 5 minutes. Give it a taste at this point to see if you want additional salt.

Serve with white rice!

Crock Pot

Crock pot method is literally set it and forget it…

Mix all the ingredients (excpet for the cornstarch, cool water, and rice) in the crock pot.

Set it to cook on high for 5 hours.

Remove the ham bone and discard.

Mix the cornstarch and cool water, stir it into the red bean mixture. Cook for another 30 minutes.

Give it a taste and see if you want to add salt at this point.

Serve with white rice!

Serving

Pile some white rice in a bowl and then spoon the thick Cajun Gravy over the rice, making sure to get plenty of ham, sausage and beans in each bowl.

a large bowl of red beans and rice and two glasses of lemonade

Alternately you can pour the red beans and sausage in a bowl and top with white rice.

Garnish with parsley if you are feeling fancy.

How Much Rice to Make

This recipe makes quite a bit so you will want to make sure you have enough rice.

I usually make 1.5- 2 cups dry rice, which will cook up into about 4-6 cups.

Make Ahead

This is a great dinner recipe to make ahead for easy dinners during the week! It just gets better in the fridge, like chili!

Prepare and then cool. Keep in the fridge for up to 5 days. Reheat in the microwave or on the stovetop.

Recipe Tips

  • Cut as much ham from the ham bone as you can. Use in the Red Beans and Rice… it has so much flavor!
  • Lightly crush the beef bouillon before adding it to the pot, this helps it to dissolve faster.
  • Before thickening make sure the beans are cooked through. If they are not, add more time (10 minutes Instant Pot, 20 minutes Crock Pot).
  • Chop up any large pieces of ham that come off the bone during cooking and add back to the stew. (make sure there are no bone pieces mixed in).

If you are down with some Cajun or Creole food, then you are in the right place! It is one of our favorite flavor profiles.

Here are a couple more recipes to check out after you make this Instant Pot Red Beans & Rice Recipe.

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
a big bowl of red beans and rice

Instant Pot Red Beans and Rice (crock pot too!)

Make amazing red beans and rice in the Instant Pot or Crock Pot. Ham, smoked sausage, and red beans in a nice thick Cajun gravy. Serve it over white rice for a crazy good dinner!
5 from 7 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 45 minutes
Pressure and Release Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 6 people
Calories: 441kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 2 tablespoon olive oil - (not needed in crock pot method)
  • 1 yellow or white onion - chopped
  • 3 celery stalks (ribs) - chopped
  • 3 garlic cloves - chopped
  • 1 ham bone - (can use 1-2 ham hocks if you do not have a leftover ham bone)
  • 1 tablespoon chili powder
  • 1 teaspoon Cajun seasoning - (you can make your own with this Cajun Seasoning Blend recipe if you would like!!)
  • ½ teaspoon smoked paprika
  • dash or two cayenne pepper
  • 1 beef bouillon cube
  • 5-6 dashes Tabasco
  • 8 oz dry light red kidney beans - (about 1 heaping cup)
  • 3 cups beef broth
  • 1 cup water
  • 12 oz. smoked beef sausage - sliced ½ inch pieces
  • 2 cups chopped ham - (can use leftover ham from your ham bone!!)

Thickener

Serving

  • cooked white rice - I usually cook between 1.5-2 cups dry rice, which will cook up to 4-6 cups.

Instructions
 

Instant Pot Method

  • Turn the Instant Pot on sauté mode and add the olive oil. Once the pot reads "hot" add the celery, onions, and garlic and sauté for about 5 minutes, stirring often.
    2 tablespoon olive oil, 1 yellow or white onion, 3 celery stalks (ribs), 3 garlic cloves
  • Turn off the sauté mode and add in the chili powder, Cajun seasoning, smoked paprika, cayenne pepper, beef bouillon and a couple dashes of Tabasco.
    Pro Tip: Crush the bouillon a little before adding to the pot, it will dissolve faster/better.
    1 tablespoon chili powder, 1 teaspoon Cajun seasoning, ½ teaspoon smoked paprika, dash or two cayenne pepper, 1 beef bouillon cube, 5-6 dashes Tabasco
  • Add the dry red beans.
    8 oz dry light red kidney beans
  • Pour the beef broth and water over the mixture. Give it all a good stir making sure all the beans are submerged.
    3 cups beef broth, 1 cup water
  • Nestle the ham bone (or ham hocks) in the pot.
    1 ham bone
  • Add the ham and sausage to the pot.
    12 oz. smoked beef sausage, 2 cups chopped ham
  • Pop the lid on and turn the pressure valve to "seal". Set to cook on high pressure for 45 minutes.
  • Do a 5 minute natural release and then finish with a quick release.
    Check and make sure your beans are cooked through, if not close the pot back up and pressure cook for another 5-10 minutes.
  • Immediately remove the ham bone and discard.
  • Turn the sauté mode on. Mix the cornstarch and cool water.
    Pour the cornstarch slurry in and stir the mixture, simmer for about 4-5 minutes. Turn off sauté mode.
    3 tablespoon (generous tablespoons) cornstarch, 2 ½ tablespoon cool water
  • Let the Red Beans and Sausage set about 5 minutes to thicken and cool.
    Give it a taste and see if you want any salt added.
  • Serve the red beans poured over white rice.
    OR
    Serve the red beans with white rice heaped on top.

Crock Pot Method

  • Put all the ingredients in the crock pot.
  • Cook on high for 5 hours, until the beans are cooked though.
  • Once the beans are cooked, remove the hambone and discard.
    (if the beans are not cooked, add another 20 minutes)
  • Mix the cornstarch and cool water together and stir into the pot.
  • Cook for an additional 30 minutes to thicken.
    Give it a taste and see if you want any salt added.
  • Serve poured over white rice.

Recipe Tips and Notes:

Make Ahead: This is a great dish to make ahead for easy dinner and meal prep. Simply prepare completely and then cool. Keep in the fridge for up to 5 days. Reheat in the microwave or on the stovetop. 
Recipe Tips:
  • Cut as much ham from the ham bone as you can. Use in the Red Beans and Rice… it has so much flavor!
  • Lightly crush the beef bouillon before adding it to the pot, it helps it to dissolve faster.
  • Before thickening make sure the beans are cooked through. If they are not, add more time (10 minutes Instant Pot, 20 minutes Crock Pot).
  • Chop up any large pieces of ham that come off the bone during cooking and add back to the stew. (make sure there are no bone pieces mixed in).
  • There is no salt added in this recipe because the ham, sausage, ham bone and Cajun seasoning are all pretty salty. Wait until the end to see if you want any salt added.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 441kcal | Carbohydrates: 31g | Protein: 28g | Fat: 23g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 1643mg | Potassium: 824mg | Fiber: 7g | Sugar: 3g | Vitamin A: 674IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 4mg

Warm Lemon Pudding Cakes

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Lemon Pudding Cakes are a delicious combo of light lemon cake and warm pudding. The batter is poured into individual ramekins and baked. The cake bakes to the top and the lemony pudding forms underneath.

a ramekin with lemon cake topped with powdered sugar and raspberries

It is very similar to this Chocolate Pudding Cake (if you are looking for something chocolatey)!

Why Make This Recipe

  • If you like lemon desserts, this is going to be a new favorite for sure!
  • The lemon flavor is nice and bright, perfect for a Spring Dinner or Easter Dinner Dessert.
  • The citrus is also a great flavor to have after a heavier meal, like a summer BBQ.
  • Made with easy ingredients like eggs, flour, sugar, lemon and milk.
  • They are simple to make, yet look and taste like restaurant quality!

Ingredients

Here are the ingredients you need to make Lemon Pudding Cake, you probably already have a lot of them in your baking cabinet and fridge.

Plus I’m including some helpful tips on a few ingredients.

lemon pudding cake ingredients on a table, with labels

Large Eggs – You will need to separate the eggs, meaning you remove the yolk from the whites. If you have not done that before you can watch a great tutorial on how to separate eggs here.

Egg Whites – After you separate the eggs you will be beating the whites to stiff peaks. This will take a little time, around 5 minutes.

Stiff Peaks – Also called firm peaks. The peak of the fluffy egg whites stands straight up and does not fall when the beaters are pulled out.

Lemon – Pro Tip, you will want to zest the lemon with a zester or rasp before you squeeze the juice.

Berries – I happen to have raspberries on this day. But strawberries, blackberries, blueberries or a combo of all would be amazing!

Step by Step Picture Instructions

Start by preheating the oven to 350 degrees. You will also want to put a few cups (2-3 cups) of water on to boil.

Also grab 5 ramekins, about 1 cup in size. Spray them with baking spray and place them in a large baking dish. Set aside.

ramekin cups being sprayed with non stick spray

With an electric mixer, whisk the eggs with the table salt until they form stiff peaks. Set aside.

In another medium bowl, by hand whisk together the sugar and flour. Add in the egg yolks and melted butter. This mixture will be super crumbly, but that is ok.

lemon colored crumbly batter in a bowl

Now whisk in the milk, lemon juice and lemon zest, just until combined.

lemon pudding cake batter

Finally whisk in 1 cup of the firm egg whites.

Then, by hand, gently fold in the remaining egg whites until they are combined into the batter.

folding egg whites batter

After Schitt’s Creek folding debacle I think I am obligated to say what “folding in” in is. LOL!

Folding In – Combining two ingredients in a delicate manner by using a spoon to lift the two mixtures together, turning them over so they combine.

Divide the batter equally among the 5 ramekins.

Very carefully pour the boiling water into the baking dish so that it goes just about ½ way up the outside of each ramekin.

Bake for 30 minutes.

Carefully remove the ramekins from the baking dish and place on a cooling rack to lightly cool, about 15 minutes.

lemon pudding cakes cooling in a wire rack

Serve your Lemon Pudding Cakes warm sprinkled with powdered sugar and topped with berries.

a bite taken out of the lemon pudding cake, showing the pudding under the cake
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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
a white cup with lemon pudding cake topped with powdered sugar and raspberries

Warm Lemon Pudding Cakes

A delicious individual dessert with lemon cake on top and a warm lemon pudding on the bottom, all baked together in one cup. Serve topped with powdered sugar and berries.
5 from 1 vote
Print Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling: 15 minutes
Total Time: 1 hour
Servings: 5 individual pudding cakes
Calories: 319kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 2 large eggs - – whites and yolks separated
  • ¼ teaspoon table salt
  • 1 cup sugar
  • 4 tablespoon all purpose flour
  • ¼ cup butter - melted and slightly cooled
  • 1 cup milk
  • 1 lemon - 1 tablespoon zest and 3 tablespoon lemon juice
  • 3 cups boiling water

Garnish

  • berries - raspberries, blueberries, blackberries or strawberries
  • powdered sugar

Instructions
 

  • Start by preheating the oven to 350°.
    Spray the ramekins with baking spray and place in the large baking pan.
    Melt the butter and set aside to cool a little.
    Put the 3 cups of water on to boil.
  • With an electric mixer beat/whisk the egg whites and table salt until they form stiff peaks. This may take up to 5 minutes. Set aside.
    Stiff Peaks – Also called firm peaks. The peak of the fluffy egg whites stands straight up and does not fall when the beaters are pulled out.
  • In a medium sized mixing bowl, by hand whisk together the sugar and flour.
    Whisk in the egg yolks and melted butter. It will be crumbly at this point, but that is ok.
    Now whisk in the 1 cup milk, 1 tablespoon lemon zest, and 3 tablespoon lemon juice.
  • Finally whisk in 1 cup of the whisked egg whites.
  • Now, gently fold in the remaining egg whites until they are incorporated in the batter.
  • Pour the batter equally among the prepared ramekins.
  • Very carefully pour the boiling water into the baking dish so that it goes about half way up the outside of the ramekins.
  • Bake for 30 minutes until the cake is set.
  • Carefully remove the ramekins from the baking dish and set on a cooling rack for about 15 minutes.
  • Serve your Lemon Pudding Cakes warm dusted with powdered sugar and topped with fresh berries.

Recipe Tips and Notes:

BERRIES – Use whatever berries you like or are in season. Blueberries, raspberries, strawberries or blackberries are great!
 
STORING – Store uneaten lemon Pudding Cakes covered in the fridge for 2-3 days. 
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 319kcal | Carbohydrates: 49g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 244mg | Potassium: 128mg | Fiber: 1g | Sugar: 43g | Vitamin A: 462IU | Vitamin C: 11mg | Calcium: 75mg | Iron: 1mg

Easter Dinner Menu For 10

by 16 Comments

If you are planning Easter Dinner this year, then this is the perfect menu (with recipes) you have been looking for! It is not a round-up of options… this is a planned menu- appetizer, main dish, side dishes, and desserts, all with make ahead options for easy prep!

a table with white and green flowers down the middle

We have only include recipes that are tried-and-true. You can trust that your menu will be planned to perfection. It is a traditional Easter menu and has all the flavors you expect: ham, cheesy potatoes, and deviled eggs.

[feast_advanced_jump_to]

Bone In Spiral Cut Smoked Ham

The star of Easter Dinner is traditionally ham! We love to buy the Kirkland Applewood Smoked Spiral Cut Ham. I have a whole post on how to cook your spiral cut ham. Everything you need to know from cooking and glazing to cutting and serving.

Spiral Cut Ham cooked with a glaze and in a baking pan

You want to plan on about ½ lb. of bone-in spiral cut smoked ham for 10 people. This will be a 7-8lb. bone-in ham.

One of our favorite glaze for ham is this Orange Marmalade Glaze. It is a very simple mixture of marmalade, orange juice, agave syrup, garlic, Dijon mustard, clove and all spice. It is the glaze used in the picture above.

We also love this recipe for Chutney Ham Glaze. It is a blend of chutney, brown sugar, orange, garlic, and Dijon. It coats the ham in a sweet, tangy sauce that balances the salt of the ham.

If you like to sip on a little Bourbon you can glaze your ham in that flavor with a little maple syrup added, pop over to this recipe for Bourbon Maple Ham Glaze.

The most classic flavor profile for ham is this Brown Sugar and Mustard Ham Glaze.

Make Ahead

Make the glaze a day or two ahead, but plan to cook the ham the day of Easter.

Cheesy Potato Casserole

These Cheesy Potatoes are a perfect decadent side dish. It is full of butter, cheese, sour cream, and shredded potatoes. You top all that off with crushed potato chips. YUM!

cheesy potatoes being served out of a casserole dish

This potato casserole compliments the salty ham perfectly, and balances the freshness of the Broccoli Bacon Salad and Oven Roasted Asparagus.

Make Ahead

You can assemble these Cheesy Potatoes up to 2 days ahead of time (leave the potato chips off the top until it is time to bake). Cover with foil and pop in the fridge.

Broccoli Bacon Salad

Broccoli Bacon Salad is a mix of fresh/raw broccoli, crunchy sunflower seeds, salty bacon, onions, and sweet raisins, all tossed in a sweet-tangy dressing.

It is the perfect crunch and freshness for this rich meal.

Broccoli Bacon Salad in a bowl

To serve 10, you may want to double this recipe. You will probably have leftovers, but it’s really great the next day with a little ham!

Make Ahead

To prep your Broccoli Bacon Salad ahead of time you can combine the broccoli, onions, raisins, and sunflower seeds and refrigerate for a day or two.

Mom’s Tip

Rinse your red onions after slicing, this will help the onions not take over the flavor of the salad.

Cook and keep the bacon separate. Also make the dressing and keep in a separate container. Toss everything together right before it is time to eat.

Oven Roasted Asparagus

Asparagus just screams SPRING and is the perfect veggie to add to your Easter table. It is abundant and inexpensive in the grocery stores right around Easter time.

oven roasted asparagus

My recipe for Oven Roasted Asparagus leaves the spears a perfect crisp-tender. Sprinkle it with a little Parmesan cheese and salt or zest some lemon over the top for a bright and delicious side dish.

To serve 10, I would recommend you make two bunches of fresh asparagus.

Make Ahead

Wash and trim your asparagus up to 3 days ahead. Pop on a small baking sheet, cover with foil and refrigerate until it is time to eat.

This dish only takes 12 minutes to bake, so you can roast it while the ham rests.

Raspberry Jell-O Fluff

Here is a throwback for you! Remember when Jell-O Salads were on all holiday dinner tables. I loved it and I’m ready to bring it back, y’all.

Raspberry Jell-O Fluff is the perfect touch of sweetness in the midst of a very savory and salty dinner.

Raspberry Jello Fluff in a glass dessert cup, fresh raspberries on top momsdinner.net

Make Ahead

You actually want to make this dish ahead because it needs time to set up in the fridge. Plan to prep this 1-3 days ahead and keep covered in the fridge until it is time to eat.

Deviled Eggs

Please don’t forget the Deviled Eggs! This is one dish your guests will look forward to.

You probably already have 1000 boiled and dyed Easter eggs from your kids Easter crafts (use the 5-5-5 Instant Pot Hard Boiled Egg recipe for the very best hard boiled eggs). Crack those up and you are left with lightly colored eggs that the kids will love to see on the table.

beautifully filled deviled eggs

This recipe for Deviled Eggs is a classic one.. no bacon, wasabi, or relish here. Just a creamy, tart, and salty deviled egg with a touch of paprika sprinkled on top for garnish.

Don’t miss the piping tips in my Deviled Egg post (video included!).

Leftover Eggs

If you have A LOT of extra hard boiled eggs, make this egg salad recipe for dinner next week!

Make Ahead

These Deviled Eggs will be perfectly fine covered in the fridge for 1-2 days.

Rolls & Butter

Don’t forget the rolls and butter for the table! These homemade dinner rolls are over the top delicious- or just take help from the grocery store bakery!

a hand pulling a dinner roll out of the baking dish

Don’t forget to soften your butter. Pull it out of the fridge and keep at room temperature at least one day in advance. Everyone hates hard butter for their rolls!

Grandma’s Carrot Cake with Cream Cheese Buttercream

Isn’t Carrot Cake the most classic Easter dish!?! This is the perfect ending to a perfect Easter Dinner.

Grandma’s Carrot Cake with Cream Cheese Buttercream is a tried and true recipe handed down from my Grandma’s recipe box.

Slice of carrot cake with cream cheese frosting removed from the baking dish.

The cake is kept moist and tender with crushed pineapple and grated carrot.

The Buttercream is a perfect balance of cream cheese, powdered sugar, and butter. Your guests will be licking their plates!

Make Ahead

This cake can be made and frosted 2-3 days ahead and kept covered at room temp. Just make sure you don’t eat it before Easter dinner!

Mom’s Tip

Make sure you let your cake cool completely before frosting or it will melt on top of the cake!

Easter Leftovers

One of the bonuses of hosting just about any Holiday are the leftovers, especially the leftover ham recipes! Here are some great recipes to make with your Easter Leftovers:

Save Your Ham Bone!!

Save that spiral cut ham bone and you can make this amazing Red Beans and Rice in your Instant Pot or Crock Pot!

a big bowl of red beans and rice

Easter House Guests

If you are also feeding and entertaining a house full of guests the week of Easter, then check out this post for Easy Meals for House Guests.

It will make quick work of planning all your meals!

Large table set with plates, napkins, food and flowers

Easy Meals for Feeding House Guests

This post contains over 20 meals, with recipes, to help plan and cook for when you are hosting house guests for the Holidays.

Get the recipes
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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
Easter Dinner Table with white flowers and candles

Easter Dinner Menu for 10 People- with recipes + Video

A perfect Easter Dinner Menu with recipes and make ahead tips. Everything from Ham to Deviled Eggs and Cheesy Potatoes to Carrot Cake.
5 from 3 votes
Print Pin Rate
Prep Time: 2 days
Cook Time: 1 day
Servings: 10 people
Author: Susie Weinrich

Ingredients

Recipe Tips and Notes:

MAKE AHEAD TIPS:
  • Deviled Eggs can be made 1-2 days ahead and refrigerated.
  • Ham glaze can be made 2-3 days ahead and kept refrigerated.
  • Cheesy Potatoes can be assembled without the chips 2-3 days ahead and kept in the fridge.
  • Broccoli Bacon Salad components can be prepped 2 days ahead and kept separate until it is time to eat.
  • Asparagus can be prepped 1-2 days ahead and refrigerated. 
  • Jell-O salad should be prepped 1-2 days ahead so it can set up in the fridge.
  • Carrot Cake can be made and stored, covered, at room temp for 2-3 days.
Did you make this recipe?Connect with me and let me know by commenting below!
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Originally Posted March 23, 2018 – Copy & Photos Updated March 25, 2021

Savory Chicken & Mushroom Crepes

by 9 Comments

This Chicken & Mushroom Crepe recipe is excellent for brunch or dinner, and can even be made ahead for easy prep. The filling has a flavor combo of chicken, mushrooms, garlic and white wine all wrapped in a flour crepe. Then it is topped with a delicious cream sauce.

a plate with two chicken crepes topped with béchamel sauce and salad and berries

Ingredients

There are two sets of ingredients for this recipe- the chicken filling and the cream sauce.

Chicken Filling

ingredients for chicken crepe filling

Chicken– I like to use rotisserie chicken in this recipe to keep things easy. (Hello Costco Chicken!)

But you could also use roasted chicken breasts, poached chicken, Instant Pot Chicken, or Instant Pot Rotisserie Chicken.

Cream Sauce

Ingredients for a béchamel sauce

Crepes

You can absolutely make your own crepes for this recipe. I usually follow the Martha Stewart recipe for Simple Crepes and make 6 inch crepes.

I like to use an electric crepe maker when making batches of crepes. It makes quick work of this delicate task.

Simply dip the crepe maker in the batter, flip it over, cook for about 15 seconds and then flip it over and let it fall onto a plate!

However, you can also buy store bought pre-made crepes to keep things really simple.

Step by Step Picture Instructions

Start by preheating your oven to 300 degrees and spraying a 9×13 pan with non-stick cooking spray.

If you are making your own crepes, go ahead and do that now.

In a large skillet over medium heat add the butter and sauté the onions, garlic and mushrooms, about 5 minutes.

  • mushrooms, garlic, and onions in a pan
  • onions, garlic and mushrooms coated in flour and butter

Sprinkle in the flour and cook, while stirring, for about 1 minute.

Whisk in the chicken broth, cream, wine, salt, pepper and nutmeg, and simmer over low heat for about 3 minutes, until it is thickened.

  • cream sauce in a skillet
  • chicken, mushrooms, and chives coated in a cream sauce

Remove from the heat and stir in the cooked chicken and chives. Let cool about 5 minutes before rolling the crepes.

Lay out 1 crepe, place 2 heaping tablespoons of chicken filling down the center. Roll the crepe around the filling.

steps for rolling crepes

Place the filled crepe, seam side down, in the prepared baking dish.

Continue filling and rolling crepes until all the filling is used (about 10 crepes).

Cover the pan with foil and bake for 20 minutes.

Meanwhile make the Cream Sauce.

Place the now empty skillet over medium-low heat, melt the butter. Sprinkle in the flour and cook, while stirring, for 1 minute.

  • flour and butter melted in a skillet
  • seasoning added to flour and butter in a skillet
  • béchamel sauce in a skillet

Whisk in the chicken broth and half and half. Simmer for a couple minutes until it thickens. Season with salt, pepper and pinch of nutmeg.

To serve place one or two crepes on a plate, drizzle with the béchamel sauce and garnish with sliced almonds and/or chopped chives.

Serving

These Chicken Crepes are delicate enough to be served at brunch, but can also be filling enough to serve at dinner. Here are some menu ideas for both:

Brunch – Chicken Crepes, Scrambled Eggs, Coffee Cake Muffins, Fresh Fruit and a Spinach Salad.

Dinner – Chicken Crepes, Wild Rice Pilaf, Oven Roasted Asparagus, and a Spinach Salad.

two chicken crepes with a bite taken out of one

Tips to Make Ahead

If you are entertaining or want to do some meal prep, you can make these ahead and store in the fridge until you are ready to eat.

Simply make the chicken filling and cool completely. Fill the crepes and place in the baking dish.

Pop in the fridge for up to 3 days.

When it is time to eat place the crepes in the oven and make the cream sauce.

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two chicken crepes topped with cream sauce

Savory Chicken and Mushroom Crepes

A savory crepe recipe full of creamy chicken and mushrooms, then topped with a cream sauce. These crepes are great for brunch or lunch.
4.93 from 13 votes
Print Pin Rate
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 10 crepes
Calories: 266kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 10 Crepes - store-bought or homemade (recipe linked below)

CREPE FILLING

  • 1 cup yellow or white onion - diced
  • 1 ½ cups white mushrooms - chopped
  • 2 garlic cloves - minced
  • 4 tablespoon butter
  • 3 tablespoon flour
  • ¾ cup half & half
  • ⅓ cup chicken broth
  • 2 tablespoon white wine - (chardonnay or pinot grigio works well)
  • ¾ teaspoon kosher salt
  • ¼ teaspoon pepper
  • pinch of nutmeg
  • 2 ½ cups cooked chicken - diced (rotisserie chicken or poached chicken works well here)
  • ⅓ cup chives - chopped
  • Optional- sliced almonds and/or chives for garnish

WHITE CREAM SAUCE

Instructions
 

  • Start by preheating the oven to 300°. Prepare a 9×13 pan by spraying with cooking spray.
  • If you are making your own crepes, go ahead and do that now. Recipe linked in notes.

Chicken Crepe Filling

  • Add butter to a large skillet over medium heat, sauté onions, garlic and mushrooms until the onions become translucent, about 5-7 minutes.
  • Add flour and cook, stirring constantly, for 1 minute.
  • Whisk in the half and half, chicken broth, white wine, salt, pepper, and nutmeg. Simmer over medium low heat until it thickens, about 3 minutes.
  • Remove from the heat and stir in the chicken and chives. Let cool for 10 minutes before rolling into the crepes.
  • Place 2 heaping tablespoons of the chicken mixture down the center of one crepe. Roll the crepe around the filling.
    Carefully place in the prepared 9×13 pan, putting the seam on the crepe on the bottom. You should have enough filling to fill about 10 crepes.
  • Cover the pan with foil and bake for 20 minutes.

White Cream Sauce

  • While the crepes bake make the cream sauce.
  • In a large skillet over medium low heat melt the butter. Add the flour and cook, stirring constantly, for 1 minute.
    Whisk in the chicken broth and half & half. Simmer over medium low heat until it thickens. Add salt and pepper to taste.

Serving

  • To serve place one or two crepes on each plate and then drizzle with cream sauce and garnish with chives and/or sliced almonds.

Recipe Tips and Notes:

CREPE RECIPE: 
This recipe for Simple Crepes from Martha Stewart is a great crepe recipe.
TO MAKE AHEAD:
Prepare the chicken filling and let it cool. Assemble the crepes and place in the prepared 9×13 pan. Cover with foil and keep in the fridge for up to 3 days. 
When ready to serve bake in the oven and prepare the cream sauce.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1crepe | Calories: 266kcal | Carbohydrates: 17g | Protein: 12g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 600mg | Potassium: 246mg | Fiber: 1g | Sugar: 5g | Vitamin A: 469IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 1mg

Eggs in a Mug

by 2 Comments

Did you know you can make delicious scrambled eggs in a mug, right in your microwave. It takes about 2 minutes from start to finish and taste just as good as the stove top version! You only need five things – eggs, cooking spray, salt/pepper, a mug and a microwave.

scrambled eggs in a white mug with strawberries and blueberries to the side

Another SUPER EASY way to enjoy eggs is by hard boiling them in the Instant Pot with this 5-5-5 Instant Pot Hard Boiled Egg recipe.

Why Make Eggs in a Mug

There are a few reasons you might want to make scrambled eggs in a mug instead of on the stove top:

  • Eggs in a mug only dirties one dish (the mug)! The traditional way dirties a bowl for scrambling, a skillet for cooking and a plate for eating.
  • You are in a hurry and don’t have time to heat the stove and stand over your eggs.
  • Start your day with a healthy, protein filled breakfast that is easy to make.
  • Breakfast. For. Dinner.

The only time I don’t recommend making eggs in a mug is if you are feeding a crowd (4+ people). It will be faster to make a pan of scrambled eggs…. and if you haven’t had soft scrambled eggs I highly recommend making them!

Ingredients

You only need three ingredients for Scrambled Eggs in a Mug – 2 eggs, salt/pepper, and cooking spray. AND you only need 3 supplies – a mug, a microwave, and a fork.

ingredients and supplies to make scrambled eggs in a mug and microwave

Step by Step Picture Instructions

Start by spraying your mug generously with nonstick cooking spray.

Pro Tip- Make sure you spray the sides too, it will make clean up easier!

spraying a mug with non stick spray

Crack 2 eggs in the mug.

cracking an egg in a mug

Season with salt and pepper.

sprinkling salt and pepper over eggs

With a fork, whisking the eggs until they are fully scrambled. Make sure you break the yolk into the egg mixture.

whisking eggs in a mug with a fork

Pop in the microwave for 30 seconds. Stir. Microwave for another 30 seconds. Stir.

Pro Tip: If there is just a little liquid left in the eggs at the end of cooking, let them sit for about 30 seconds and residual heat will cook them up perfectly!

Time to eat!

scrambled eggs in a mug with cracked egg shells and salt and pepper to the side

Doubling

You can absolutely double the recipe and use 3-4 eggs.

Make sure that you have a large mug or bowl and the eggs do not fill it over half way.

Microwave for 30 seconds, stir, microwave another 30 seconds, stir, and then you will probably need to add another 15-20 seconds to cook through.

Does it Have to Be a Mug

If you don’t happen to have any mugs around the house you can also use a bowl! Just make sure that it is microwave safe.

scrambled eggs in a mug topped with green onions

Variations

Doctor up your eggs and make them just how you like them:

  • Top with a little cheese for the last 30 seconds.
  • Add a few dashes of hot sauce (Tabasco) with the salt and pepper.
  • Finish with a few chopped green onions.
  • Stir in diced ham or cooked bacon at the beginning.
  • Use your mug egg in a breakfast sandwich: English muffin or bagel, tomato, avocado, bacon and cheese.
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scrambled eggs in a mug topped with green onions

Eggs in a Mug

Perfectly cooked scrambled eggs that are made in a mug right in your microwave. Only 2 minutes from start to finish and one dirty dish!
5 from 2 votes
Print Pin Rate
Prep Time: 1 minute
Cook Time: 1 minute
Total Time: 2 minutes
Servings: 1 serving
Calories: 126kcal
Author: Susie Weinrich

Equipment

  • Mug
  • Microwave

Ingredients

  • 2 large eggs
  • non stick cooking spray
  • kosher salt and pepper

Instructions
 

  • Spray a large mug with cooking spray (could also use a bowl).
  • Crack 2 eggs into the mug and whisk them with a fork. Season with a little salt and pepper.
  • Microwave for 30 seconds. Give the eggs a light stir. Microwave for another 30 seconds. Stir.
  • Pro Tip: if there is a little liquid left in your egg/mug let it sit for about 30 seconds and the residual heat will cook it up perfectly, without overcooking!
  • Time to eat!

Recipe Tips and Notes:

Doubling (3-4 eggs): Make sure that you have a large mug or bowl and the eggs do not fill it past half way. Microwave for 30 seconds, stir, microwave another 30 seconds, stir, and then you will probably need to add another 20 minutes to cook through.
Variations: 
  • Top with a little cheese for the last 30 seconds.
  • Add a few dashes of hot sauce (Tabasco) when you add the salt and pepper.
  • Finish with a few chopped green onions.
  • Stir in diced ham or cooked bacon at the beginning.
  • Add your microwave scrambled egg to a breakfast sandwich.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 126kcal | Carbohydrates: 1g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 125mg | Potassium: 121mg | Sugar: 1g | Vitamin A: 475IU | Calcium: 49mg | Iron: 2mg

Blueberry Breakfast Cake

by Leave a Comment

Blueberry Breakfast Cake will absolutely brighten up your morning! Tender lemon flavored cake is dotted with juicy blueberries and topped with almond slices and sugar. Serve it with a hot cup of coffee or with a side of scrambled eggs or Overnight Ham & Egg Breakfast Casserole.

an 8x8 pan with lemon blueberry breakfast cake

During the holidays this Cranberry Almond Cake is similar and great for the winter months!

Ingredients

Here are the ingredients that you need to make your Blueberry Breakfast Cake Recipe, plus some tips on your eggs, blueberries and lemons.

ingredients on a table with text labels

Blueberries – You can use fresh or frozen blueberries in this recipe. If you use frozen they may sink a little more in the cake during baking.

You can absolutely toss your frozen blueberries in a little flour to combat the sinking. But I found that step isn’t completely necessary.

Lemon – You should only need 1 lemon for this recipe. Make sure you zest it first and then squeeze it for the juice.

Room Temp. Eggs – To make room temp eggs quickly, simply place the whole eggs in a cup of warm water for about 3-5 minutes.

Step by Step Picture Instructions

Start by preheating your oven to 350 degrees. Spray an 8×8 glass baking dish with cooking/baking spray.

In a stand mixer with a paddle attachment (or hand held mixer), cream together the softened butter and sugar.

Add in the vanilla extract, lemon juice, and lemon zest, mix for another minute.

lemon cake batter in a stand mixer bowl

Add one egg at a time. Continue mixing for about 2 minutes, don’t skimp of the time here.

Pro Tip: Beating the eggs/butter/sugar for 2 minutes allows the batter to increase in size and helps with the leavening of the cake and will make it nice and tender!

Meanwhile in a small bowl whisk together the flour, baking powder and salt.

Add half of the flour mixture to the batter and mix in. Add the other half and continue mixing just until combined. (The batter will be thick. That is ok!)

  • a bowl of flour with a whisk
  • batter in a mixing bowl

Pour the batter into your prepared 8×8 baking pan. Spread it evenly across the pan.

Cake batter in an 8x8 glass pan

Sprinkle the top with the blueberries, then the almonds, then finish with the 1 ½ tablespoon sugar.

cake batter topped with blueberries, almonds and sugar

Bake for 35-40 minutes until it is lightly golden around the edges and baked through in the center.

Note: if you have to use a dark metal pan you will want to check your cake at about 30 minutes.

blueberry breakfast cake in a glass baking pan

Let the cake cool for 30 minutes to 1 hour.

Cut into 9 squares (3×3) and serve!

Recipe Tips

  • Quickly bring your eggs to room temp by placing them in a cup of warm water for 3-5 minutes.
  • Zest your lemon before squeezing the juice.
  • Use fresh or frozen blueberries. You can optionally toss the frozen blueberries in a little flour to help them not sink in the cake (but not necessary).
  • If you forgot to soften your butter, check out this post on softening butter!
a lemon blueberry coffee cake on a table with milk and blueberries
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blueberry breakfast cake with a slice taken out.

Blueberry Breakfast Cake

A tender and flavorful lemon cake is dotted with juicy blueberries and topped with almonds and sugar. Perfect for breakfast with a hot cup of coffee.
5 from 2 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 9 pieces
Calories: 271kcal
Author: Susie Weinrich

Equipment

Ingredients

  • ½ cup butter - softened
  • 1 cup sugar - plus 1 ½ tablespoon for the top
  • 1 teaspoon vanilla
  • 1 ½ teaspoon lemon juice
  • 1 ½ teaspoon lemon zest - it is easiest to zest the lemon before squeezing it!
  • 2 large eggs - at room temp
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup frozen or fresh blueberries
  • 2 tablespoon sliced almonds
  • cooking/baking spray

Instructions
 

  • Preheat the oven to 350°. Prep an 8×8 glass baking dish with cooking/baking spray.
  • In the bowl of a stand mixer fitted with the paddle attachment (or a hand held mixer) cream together the softened butter and sugar.
  • Pour in the vanilla extract, lemon juice, and lemon zest. Mix for another 30 seconds.
  • Pour in the room temp eggs, one at a time, then continue to mix on medium speed for 2 minutes.
    Don't skimp on the time here… it will help the cake leaven in the oven and become nice and tender.
  • Meanwhile, in a small bowl whisk together the flour, baking powder and salt.
  • Add half of the flour mixture to the batter and mix, add the other half and mix just until it is combined.
    Your batter will be nice and thick at this point.
  • Pour the batter into the prepared baking dish and spread it evenly across the pan.
    Sprinkle the top with the blueberries, then the almonds, and finish with the 1 ½ tablespoon sugar.
  • Bake for 35-40 minutes, until the edges are golden and the cake is cooked through in the center.
    If you used a dark metal baking dish, check the cake at about 30 minutes.
  • Let the cake cool for 30 minutes – 1 hour.
  • Cut into 9 squares (3×3) and serve with a cup of hot coffee.

Recipe Tips and Notes:

Recipe Tips: 
  • Quickly bring your eggs to room temp by placing them in a cup of warm water for 3-5 minutes.
  • Zest your lemon before squeezing the juice.
  • Use fresh or frozen blueberries. You can optionally toss the frozen blueberries in a little flour to help them not sink in the cake (but not necessary).
  • If you forgot to soften your butter, check out this post on softening butter!
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1piece | Calories: 271kcal | Carbohydrates: 36g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 281mg | Potassium: 70mg | Fiber: 1g | Sugar: 24g | Vitamin A: 377IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg

Instant Pot Spaghetti with Jar Sauce

by 33 Comments

One dinner that will satisfy everyone in your house is Instant Pot Spaghetti with your favorite Jar Sauce! Pop it all in your Electric Pressure Cooker, no boiling, draining, or multiple pots. Just a 2 minute cook time with a 5 minute natural release and your spaghetti dinner is ready!

a big bowl of spaghetti with marinara

If you're like me and have relied on your Instant Pot to get weeknight dinners done fast, you're going to love this Instant Pot Spaghetti. I've made it countless times for my own family-it's comforting, savory, and shockingly simple to pull off in one pot. My favorite parts are that the spaghetti cooks in chicken broth, adding a ton of flavor, and I get to use my favorite store bought sauce. We love a recipe that is easy but has a huge flavor payoff.

Lean in Instant Pot Lovers….you will also love this Instant Pot Fettuccine Alfredo with Chicken and this Instant Pot Spaghetti with Frozen Meatballs.

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Why You’ll Love This Instant Pot Spaghetti

This is about to become your new go-to way to make Spaghetti. Here's why:

  • It all cooks together in one pot… easy and fewer dishes!
  • No straining the spaghetti, it all mixes together.
  • Cooking the spaghetti in chicken broth adds SO much flavor.
  • You get to use your favorite store bought marinara sauce.. perfect shortcut!
  • I include all the tips and tricks to make this Instant Pot Spaghetti perfect, so you can feel like a success at dinner time.

“Fantastic! I've made this recipe multiple times and it always comes out great. I make meatballs in the oven alongside and it's a great weeknight meal. Extra bonus for only one pot to clean. Thank you!”

– Christy

Ingredients for Instant Pot Spaghetti

Here are the things you need to make this Instant Pot Spaghetti recipe:

spaghetti with marinara ingredients on a table with text

Chicken Broth – I use chicken broth because it adds another layer of flavor to your spaghetti. However, you can absolutely use water instead.

Store Bought Marinara – I happen to have Prego sauce in my pantry the day that I made this, but use whatever sauce your family loves!

You can even use homemade marinara sauce if you like.

Spaghetti – this recipe is written with classic spaghetti noodles. If you choose to use another shape or thickness of pasta, the cooking time may vary.

Garlic and Onion – to punch up the flavor of this Instant Pot Spaghetti we start by sautéing onion and garlic in a little oil.

Seasonings and Herbs – we take a little help from the spice cabinet to make this spaghetti taste totally homemade. A blend of kosher salt, onion powder, basil and oregano are all you need.

How to Make Spaghetti in Your Instant Pot

Start with your Instant Pot on sauté mode and add the olive oil. Once it is hot add the onions and garlic and sauté for about 5 minutes. Stir often making sure they don’t burn.

onions and garlic in the instant pot

Turn off the sauté mode and stir in the kosher salt. Then pour in the chicken broth (or water) and scrape up and browned bits from the bottom.

Mom’s Tip

Never skip scraping up the browned bits (called deglazing) when using the Instant Pot. It helps prevent the burn notice.

Grab the spaghetti and break in half. Place the spaghetti in the pot in a crisscross pattern. This prevents the pasta from cooking in one large clump.

three pictures of spaghetti being crisscrossed in the instant pot

Do not stir the pasta at this point, just give it a light press to make sure that it is all touching the liquid.

Pour half the jar of sauce over the pasta, then sprinkle on the seasonings.

marinara sauce on top of spaghetti in the instant pot

Close the lid and turn the pressure valve to seal. Set to cook for 2 minutes.

At the end do a 5 minute natural release. Finish with a quick release.

Mom’s Tip

It will look a little watery when you open the pot, don’t worry, the starches from the cooked pasta will thicken it up while it cools!

cooked spaghetti in the instant pot

Stir in the rest of the jar of sauce and toss the pasta. Let the pasta rest for about 5 minutes so it can thicken a little while it cools.

Taste for additional seasonings (salt, pepper, garlic powder), then serve warm topped with parmesan cheese.

Tips to Make it Perfect!

Follow these few tips to make sure your Instant Pot Spaghetti turns out perfect:

  1. Salt your water/broth! By salting the liquid you in turn are seasoning your pasta.
  2. Break the spaghetti noodles in half and then crisscross them in the pot. This will prevent your noodles from cooking into one big clump.
  3. Make sure the noodles are all touching the liquid.
  4. Put the broth/water on the bottom and the sauce on top to avoid the burn notice.
  5. Use regular spaghetti noodles… not fettuccine, angel hair, gluten free etc… this recipe is written for straight up spaghetti noodles. You can use the other pastas, it will just change the cook time and possibly liquid quantities.
spaghetti with marinara in a bowl twirled on a fork, instant pot in the background

Serving Suggestions for Spaghetti in Instant Pot

Pasta night at our house is usually a really simple dinner… and this Instant Pot Spaghetti has "simple" written all over it. So we keep the side dishes pretty easy too. Just a side salad, Caesar salad is great, and a soft garlic bread.

Instant Pot Spaghetti Recipe FAQ’s

Does sauce count as cooking liquid in the Instant Pot?

The cooking liquid you use needs to be able to build a good amount of steam, like water or broth, in turn building pressure. Therefore a thick tomato sauce or thickened cream sauce are not considered good cooking liquids for the Instant Pot, unless diluted with water or broth.

Can I use dry pasta in the Instant Pot?

Absolutely! It is recommended that you use dry pasta, not fresh, in the Instant Pot. You can find the cooking time on the package by finding the average stovetop boil time, divide that time in half and then substract 2 minutes. Make sure you add a 5 minute natural release at the end.

Why does tomato sauce burn in the Instant Pot?

If you do not have ample thin liquid added to your thick tomato sauce it will burn. It is essentially cooking to the bottom of the Instant Pot, where the heating element is. If you have enough broth or water added to the tomato sauce then it will boil/steam, which is what you want.

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Rate This Recipe→
spaghetti with red sauce in a bowl

Instant Pot Spaghetti

A foolproof recipe for Instant Pot Spaghetti made with your favorite store-bought marinara sauce (no meat). Perfect family friendly dinner that is easy to make!
4.61 from 28 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 8 minutes
Pressure and Release Time: 10 minutes
Total Time: 23 minutes
Servings: 6 people
Calories: 314kcal
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

  • Start with your Instant Pot on sauté mode and add the olive oil. Once it is hot add the onions and garlic and sauté for about 5 minutes. Stir often, making sure they don't burn.
    1 tablespoon olive oil, ½ onion, 2 garlic cloves
  • Turn off the sauté mode and stir in the kosher salt. Then pour in the chicken broth (or water) and scrape up and browned bits from the bottom.
    ½ teaspoon kosher salt, 3 cups chicken broth (or water)
  • Break your spaghetti noodles in half and layer them in a crisscross pattern in the liquid.
    Pro Tip: Do not stir the noodles at this point. You can nudge them down into the liquid, but don't stir.
    1 lb. dry spaghetti noodles
    dry spaghetti in a criss cross pattern in the instant pot.
  • Pour HALF OF THE 24 oz jar of marinara over the noodles. Sprinkle the basil, oregano, garlic powder and onion powder over the top.
    ½ teaspoon dried oregano, ½ teaspoon dried basil, ¼ teaspoon garlic powder, ¼ teaspoon onion powder
    spaghetti in the instant pot topped with sauce and herbs
  • Pop the lid on, turn the pressure valve to seal, and set to cook for 2 minutes on high pressure. Do a 5 minute natural release and the finish with a quick release.
  • Open the pot and pour in the other half of the spaghetti sauce. Do not be alarmed if your pasta looks watery when you open the pot it will thicken as it cools.
    Give it all a good toss.
    Let it sit for about 5 minutes to cool and thicken.
    cooked spaghetti with marinara sauce in the Instant Pot.
  • Taste for additional seasonings (salt and pepper).
  • Serve warm topped with grated parmesan cheese!

Recipe Tips and Notes:

RECIPE TIPS: 
  1. Break the spaghetti noodles in half and then crisscross them in the pot. This will prevent your noodles from cooking into one big clump.
  2. Make sure the noodles are all touching the liquid.
  3. Put the broth/water on the bottom and the sauce on top to avoid the burn notice.
  4. Use regular spaghetti noodles… not fettuccine, angel hair, gluten free etc… this recipe is written for straight up spaghetti noodles. You can use the other pastas, it will just change the cook time and possibly liquid quantities.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 314kcal | Carbohydrates: 63g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Sodium: 1223mg | Potassium: 638mg | Fiber: 4g | Sugar: 7g | Vitamin A: 493IU | Vitamin C: 16mg | Calcium: 38mg | Iron: 2mg

Easy Ground Beef Tacos

by 1 Comment

Making Ground Beef Tacos at home is super simple! Just about 20 minutes, 1 lb of ground beef, a handful of simple seasonings and you have really delicious Homemade Ground Beef Tacos! Load them up with your favorite taco toppings – salsa, guacamole cheese, sour cream, and cilantro.

Ground beef tacos in hard shells with toppings

Next time, if you want to change it up from traditional ground beef tacos, check out these recipes for Barbacoa, Instant Pot Chicken Tacos, or Fish Stick Tacos.

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Why This Taco Recipe Works

  • Sometimes you need an easy weeknight dinner that everyone will eat, that is why we love these tacos (and this recipe for Sloppy Joes).
  • You probably have most of the seasonings right in your spice cabinet, no need to buy a pre-mixed packet!
  • This taco recipe has just the right amount of salt. I find that the packaged taco seasoning can be a touch salty.
  • Everything is ready in under 30 minutes!

Ground Beef Taco Ingredients

Here are the things that you need to make Homemade Ground Beef Tacos. You can find most of the supplies in your spice cabinet!

Ground beef taco ingredients with labels

What Ground Beef to Buy

I recommend going with a 85/15 ground beef to make tacos.

It will have enough fat content to make it flavorful, but not so much that your tacos are greasy.

For beef tacos, just like chili, it is ok to buy a frozen or vacuum sealed ground beef. This is not the time that you need the very best quality, like in a hamburger.

Make it Spicy

If you like your tacos a little spicier you can add one or all three of these things:

  • Add one chopped up jalapeno and sauté before adding the beef to the skillet. The more seeds and white pith that you add, the hotter it will be!
  • Add a dash or two of cayenne pepper to the seasoning mix.
  • Go heavier on the red pepper flakes.

Watch The Recipe

How To Make Ground Beef Tacos

Start with a large skillet, non stick or stainless steel will both work.

Over medium heat add the oil, once it is hot add the ground beef. Cook through while crumbling.

If there is excess grease in the pan go ahead and drain that before moving on.

ground beef crumbled and cooked in a skillet

Pro Tip – Drain about 90% of the grease. The additional 10% will add nice flavor to your tacos without making them greasy.

Add the tomato paste and stir so that it coats the ground beef.

ground beef coated in tomato paste

Now measure in all the spices – chili powder, cumin, onion powder, garlic powder, oregano, smoked paprika, red pepper flakes, salt and pepper.

spices and herbs for tacos

Stir the ground beef so it is coated with all the spices.

spices added to cooked ground beef

Finally pour in the water and simmer for a couple minutes until it combines with the spices and tomato paste and coats the ground beef.

Remove from the heat and serve.

homemade taco meat in a skillet

Serving

Serve this ground beef taco meat in hard or soft shell taco or warmed corn tortillas.

Top with all your favorite taco toppings, like pico de gallo, cheese, sour cream, diced white onions, jalapenos, guacamole, avocado, etc…

Seasoned ground beef for tacos

Make Ahead

If you want to make this ahead for easier meal prep during the week Simply place in an airtight container for up to 5 days or a freezer safe baggie for up to 3 months.

To reheat from frozen place in the fridge overnight to thaw, then follow fridge reheating instructions.

To reheat from the fridge place in a skillet with a couple tablespoons of water and heat through. Taste for additional seasoning like salt, cumin, or chili powder.

Recipe Tips

  • Use a ground meat chopper to make quick work of crumbling your ground beef. (see photo below)
  • Make sure your spices are fresh… ground spices/powders last about 1-2 years, while dried herbs can last about 4 years.
  • Use SMOKED paprika for a really delicious flavor. Sweet paprika and paprika will not give you the same flavor.
  • Drain about 90% of the grease from the beef before adding your tomato paste and spices. Leaving too much will make your tacos greasy.
  • For a spicier taco add more red pepper flakes and some cayenne pepper.
ground meat chopper

Perfect Side Dishes for Tacos

Complete your Beef Taco dinner with any of these side dishes:

Recipe FAQ’s

What is the best ground beef for tacos?

I recommend using an 85/15 ground beef for tacos. It is fatty enough to have great flavor, but not too fatty to leave you with greasy tacos.

Do you drain ground beef before adding taco seasoning?

Yes! If your ground beef has rendered more than a tablespoon of fat in the browning process then I highly recommend you drain that grease before adding the taco seasonings.

What do you put inside a taco?

Start by laying down a nice helping of warm seasoned ground beef, then top with shredded cheese, sour cream, pico de gallo or salsa, guacamole or avocados, and shredded lettuce. For a little spice you can also add diced jalapeno.

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
four ground beef tacos in a row with pico de gallo and sour cream

Easy Ground Beef Taco Recipe + Video

Take 1 lb. of ground beef and some seasonings and spices and make the very best ground beef tacos. No need to buy a pre-mixed package of spices when you already have them in your spice cabinet!
5 from 3 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 325kcal
Author: Susie Weinrich

Equipment

Ingredients

Serving

Instructions
 

  • In a large skillet over medium heat add the olive oil. Once it is hot add the ground beef. Crumble while it browns and cooks through.
    Pro Tip – If you are using a non stick skillet you may not need the additional olive oil.
    1 tablespoon olive oil, 1 lb ground beef
  • Drain excess grease.
    Pro Tip: drain about 90% of the grease. Leaving some behind will add to the flavor of the tacos
  • Stir the tomato paste into the ground beef until it coats all the crumbles.
    1 ½ tablespoon tomato paste
  • Add the seasonings – chili powder, cumin, onion powder, garlic powder, oregano, smoked paprika, red pepper flakes, salt and pepper.
    Stir to coat the ground beef.
    1 teaspoon each: chili powder & cumin, ½ teaspoon each: onion powder & garlic powder, ¼ teaspoon smoked paprika, ¾ teaspoon kosher salt, ¼ teaspoon black pepper, pinch of red pepper flakes
  • Pour in the water and simmer for about 2 minutes.
    ⅓ cup water
  • Remove from the heat and serve.
  • Serve the seasoned ground beef in soft or hard taco shells topped with all your favorite taco toppings.
    Excellent served with a margarita, 15 minute refried beans, and Mexican Rice or Cilantro Lime Rice.

Recipe Tips and Notes:

This recipe is easily doubled or tripled for a larger crowd!
Make Ahead: prepare completely and keep in an airtight container in the fridge for up to 4 days, or place in a freezer in a freezer safe container for up to 3 months.
When reheating add a few tablespoons of water or chicken broth and then taste for additional seasoning like salt, cumin and chili powder.
Recipe Tips: 
  • Use a ground meat chopper to make quick work of crumbling your ground beef. (see photo above the recipe)
  • Make sure your spices are fresh… ground spices/powders last about 1-2 years, while dried herbs can last about 4 years.
  • Use SMOKED paprika for a really delicious flavor. Sweet paprika and paprika will not give you the same flavor.
  • Drain about 90% of the grease from the beef before adding your tomato paste and spices. Leaving too much will make your tacos greasy.
  • For a spicier taco add and sauté a jalapeno, sprinkle in more red pepper flakes and/or some cayenne pepper.
 
**Nutrition is only calculated for the seasoned ground beef, not the taco shell or toppings.
 
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 325kcal | Carbohydrates: 1g | Protein: 20g | Fat: 26g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 561mg | Potassium: 372mg | Fiber: 1g | Sugar: 1g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg

Shredded BBQ Beef (oven or crock pot)

by 10 Comments

This Shredded BBQ Beef is fall-apart tender and flavorful! Beef chuck roast is seasoned & braised in the oven, then finished with a homemade BBQ seasoning giving it tons of flavor. Serve it piled on top of buns with your favorite BBQ Sauce (or homemade BBQ sauce) and all the BBQ side dishes!

shredded bbq beef on a bun topped with coleslaw

We show this Shredded BBQ Beef on buns, however it would also be amazing in place of the chicken in these BBQ Sliders or BBQ Pizza!

Instant Pot Lover?

If you have an Instant Pot or electric pressure cooker and would rather cook this recipe using that, pop over to this recipe for Instant Pot Shredded BBQ Beef!

Why This Recipe Works

  • We are based in KC and know good BBQ flavor. (insert heart emoji)
  • You are starting with chuck roast, which is a wonderful cut of beef that has amazing beef flavor.
  • Chuck roast cooks down perfectly when braised for 3 hours.
  • You will be adding flavor in 4 ways: BBQ seasoning before cooking, the braising liquid, then finishing with the BBQ seasoning after cooking, and finally the BBQ sauce at the end. Helloooo flavor country!
  • By cutting the chuck roast into 3 inch pieces you cut the cooking time down a little AND create more surface area for flavor.

Ingredients

Here are the ingredients that you need to make BBQ Shredded Beef, and some tips on a few ingredients.

ingredients laid out on the table with labels

Beef Chuck Roast– When choosing a chuck roast pick a 3-4 lb. “choice” roast that has a rosy/red appearance with nice marbling throughout.

I have found that Aldi has great quality Chuck Roast at the very best “every day” price. At my store it is $4.99/lb.

Costco also carries a great Chuck Roast, but you will be buying 2-3 at a time. However, they freeze really well!

Freezing Chuck Roast – To freeze raw chuck roast wrap it in plastic wrap (I also like to add a layer of foil over the plastic wrap), then pop it in a freezer safe baggie, mark the date on the outside, and keep frozen for up to 3 months.

Thawing – To thaw a frozen chuck roast place it in the fridge 2-3 days before you plan on cooking.

Some more chuck roast recipes we love are Italian Beef Sandwiches, Pot Roast or Instant Pot Pot Roast, Beef Ragu, or Barbacoa.

Braising

The method you will be using to cook your chuck roast is called Braising.

What is Braising

Simmering meat and vegetables in a small amount of liquid in a covered pot. Cooking on a lower temperature for longer period of time (low and slow).

It is a great method to tenderize and flavor tougher cuts of meat as the liquid and steam break down the connective tissue over the longer cooking time. We use this braising method for these Boneless Country Style Ribs too!

Now if you are looking to cook your chuck roast on a smoker then check out this Smoked Pulled Beef from Hey Grill Hey.

Step by Step Picture Instructions

Start by preheating the oven to 325°. Grab a large heavy bottom pot with a lid. I use my Dutch Oven for this recipe.

BBQ Seasoning

In a small bowl mix together all the BBQ Seasoning ingredients – brown sugar lightly packed, chili powder, kosher salt, pepper, garlic powder, onion powder, smoked paprika, ground mustard.

a bowl of homemade bbq seasoning

Reserve 2 tablespoon of the BBQ Seasoning and set aside, you will use this after you shred the beef. It is one of the secrets to why this is such a flavorful recipe!

Beef Prep

Pat the beef chuck roast dry with paper towels. Cut it into large 3-4 inch chunks, removing any large pieces of white fat. Season all sides of the beef pieces with the BBQ Seasoning.

chuck roast cut into 3 inch pieces and trimmed of fat
large beef chunks seasoned with spices and herbs

Braising Liquid

In your large pot whisk together the beef broth, Worcestershire and tomato paste. Add the quartered onions and smashed garlic cloves to the liquid in the pot.

seasoned beef pieces in a dutch oven with liquid and onions

Carefully place the seasoned beef pieces on top of the onions.

Pro Tip – mop up any excess seasoning with the pieces of beef before you place it in the pot.

Cooking/Braising

Pop the lid on and place in the 325 degree preheated oven for 3 hours.

Expert Tip- if at the end of 3 hours your beef is not tender, add 20 minute increments until it is ready.

chuck roast that has been braised in a dutch oven

Finishing

Remove the beef pieces from the pot.

Pro Tip- place on a rimmed baking sheet it will keep the juices in the pan!

Optionally you can add the garlic and cooked onions from the braising liquid to your shredded beef.

The braising liquid is discarded in this recipe. It can tend to be greasy and in turn can make your BBQ beef greasy.

Shred with 2 forks removing and discarding any large pieces of fat you may come across.

a rimmed baking sheet with large pieces of beef that have been cooked
sprinkling seasoning on shredded beef

Sprinkle HALF of the reserved BBQ Seasoning over the shredded beef and toss to coat.

Now is when you get to use your taster… Taste test a few pieces and see if you want to add more seasoning or leave it as is.

Add ½ cup of your favorite BBQ Sauce ( or homemade barbecue sauce) and give it a good toss to coat.

a rimmed baking sheet with shredded beef coated in BBQ sauce

Serving

Serve your warm Shredded BBQ Beef on buns or rolls with additional BBQ sauce, coleslaw, pickles, pepperoncini’s and/or cheese…. whatever toppings you like!

We also love this dill pickle slaw piled on top of these beef sandwiches.

Make Ahead

You can absolutely make this shredded beef in advance.

Pro Tip- if you are making in advance leave the BBQ sauce off until it is time to reheat.

Place the prepared and cooled shredded beef in the fridge in an air tight container for up to 5 days. You can also place in a freezer safe container for up to 3 months.

a rimmed baking sheet with shredded beef coated in seasoning and BBQ sauce

Crock Pot

A lot of Shredded Beef recipes are actually made in the crock pot. This recipe should work perfectly fine in a crock pot too.

Cook on high for 4 hours or on low for 8 hours, until the beef is easily shredded with two forks.

Great BBQ Side Dishes

Don’t forget to make it a meal with a few of these amazing side dishes that are great for BBQ:

Expert Tips

  • Start by choosing a well marbled but not overly fatty chuck roast. “Choice” rating is great here.
  • Cut your chuck roast into 3 inch chunks to maximize your flavor surface area.
  • Reserve some of the BBQ seasoning for after the beef cooks. It makes all the difference!
  • Trim large pieces of fat from your chuck roast before braising.
  • Choose a BBQ sauce that you love. We love Joe’s KC.

Recipe FAQ’s

What is the best cut of beef for shredding?

We find that chuck roast is the best cut of beef for shredding. The vertical grain of the beef shreds down into perfect 2-3 inch (average) strands of beef.

Why is my shredded beef dry?

If you cut your beef into smaller pieces (smaller than 2 inches) they will not be able to withstand the 3 hour cooking time and will dry out in the end. A large 3 inch piece of beef is perfect when braised in liquid, low and slow. You will have perfectly tender and juicy beef!

Here are some other recipes that use a beef chuck roast that make amazing dinner recipes:

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→

Shredded BBQ Beef

This Shredded BBQ Beef is fall-apart tender and flavorful! Beef chuck roast is seasoned & braised in the oven (or crock pot). It is finished with a homemade BBQ seasoning giving it tons of flavor.
5 from 7 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 3 hours
Servings: 6 people
Calories: 497kcal
Author: Susie Weinrich

Equipment

Ingredients

BBQ Seasoning

Serving

  • Buns, extra BBQ Sauce and favorite BBQ sandwich toppings

Instructions
 

Prep

  • Preheat the oven to 325°.
  • In a small bowl mix together all the BBQ Seasoning ingredients.
    Expert Tip – make sure all the brown sugar clumps are separated before moving on.
    1 ½ tablespoon brown sugar, 1 tablespoon chili powder, 2 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon smoked paprika, ½ teaspoon ground/dry mustard
  • Reserve 2 tablespoon of the BBQ Seasoning and set aside, you will use this at the end to do a dry seasoning!
  • Pat the beef dry with paper towels. Then cut it into large 3-4 inch chunks.
    Discard any large pieces of white fat.
    3 lb beef chuck roast
  • Season all sides of the beef with the BBQ Seasoning.
  • In a large pot (that has a lid, like a Dutch oven) whisk together the beef broth, Worcestershire and tomato paste.
    Add the onions and garlic to the pot.
    2 cups beef broth, 1 tablespoon tomato paste, 1 ½ tablespoon Worcestershire sauce, 2 onions (white or yellow), 3 garlic cloves
  • Place the seasoned beef pieces on top of the onions in the pot.
    Expert Tip- mop up any excess seasoning with the beef pieces before placing in the pot.

Braising

  • Pop the lid on and place in the preheated oven for 3 hours, until the beef shreds easily.
    Expert Tip- if at the end of 3 hours your beef is not tender, add 20 minute increments until it is ready.

Shredding

  • Remove the beef pieces from the pot, place on a rimmed baking sheet and shred with 2 forks.
    Remove any large pieces of fat you may come across.
  • Optionally you can add the garlic and cooked onions from the braising liquid to your shredded beef, they mash right in and add great flavor.
    The actual braising liquid is discarded in this recipe. It can tend to be quite greasy and would also make your bbq beef greasy.
  • Sprinkle ½ of the reserved BBQ Seasoning over the shredded beef and toss to coat. Give it a taste and add more seasoning to your liking.
  • Mix the beef with ½ cup of your favorite BBQ Sauce or homemade bbq sauce.

Serving

  • Serve the Shredded BBQ Beef on buns or rolls with additional BBQ sauce, coleslaw, pickles and/or cheese…. whatever toppings you like!
    Would also be great topped with this Slaw for Burgers.

Recipe Tips and Notes:

This can also be made in a Crock Pot : 
Follow the prep instructions above, and then cook on high for 4 hours or on low for 8 hours, until the beef is easily shred with two forks.
Then continue with the instructions for shredding and seasoning in the recipe above. 
Instant Pot: 
If you would rather use your Instant Pot, pop over to this recipe for Instant Pot BBQ Beef.
Make Ahead :
If you are making in advance leave the BBQ sauce off until it is time to reheat.
Place in the fridge in an air tight container for up to 5 days. Freeze for up to 3 months.
Recipe Tips To Remember:
  • Start by choosing a well marbled but not overly fatty chuck roast. “Choice” rating is great here.
  • Cut your chuck roast into 3-4 inch chunks to maximize your flavor surface area.
  • Trim large pieces of fat from your chuck roast before braising.
  • Choose a BBQ sauce that you love.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 497kcal | Carbohydrates: 20g | Protein: 46g | Fat: 27g | Saturated Fat: 12g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1589mg | Potassium: 1021mg | Fiber: 2g | Sugar: 13g | Vitamin A: 607IU | Vitamin C: 5mg | Calcium: 79mg | Iron: 6mg

Homemade Butterscotch Pudding

by Leave a Comment

Homemade Butterscotch Pudding is a decadent dessert made from scratch. It has a deep warm flavor, tasting similar to a salted caramel, and has a creamy texture. It is restaurant quality, made in under 20 minutes! Serve it warm topped with crushed Heath candy bars and whipped cream for an over-the-top homemade dessert!

mason jar full of butterscotch pudding topped with whipped cream and heath candybar

Why Make This Recipe

  • If you have a sweet tooth, this Butterscotch Pudding Recipe is going to be just what you want!
  • It is a really easy recipe that tastes like restaurant quality.
  • A butterscotch dessert is a great departure from more traditional chocolate or vanilla desserts.

Ingredients

Butterscotch Pudding is made with simple ingredients that come together to make something really special.

It reminds me a lot of this Chocolate Pot de Crème Recipe!

ingredients to make butterscotch pudding on a table with labels

Heath Candy Bars – Totally optional garnish!! These are chocolate candy bars that are sprinkled with toffee pieces throughout. The flavor pairs perfectly with the butterscotch and adds a little texture…and chocolate!

Evaporated Milk – make sure you buy the full fat evaporated milk, not condensed milk, and not fat-free evaporated milk!

Evaporated milk is milk that has about 60% of the water removed. Condensed milk is a thick milk that has quite a bit of sugar added. They are not the same thing.

Step By Step Picture Instructions

In a bowl (or large liquid measuring cup) whisk together the evaporated milk, whole milk and egg yolks. Set aside.

a large liquid measuring cup with milk and eggs being whisked

In a medium sized sauce pan stir together the cornstarch, brown sugar and salt.

a saucepan with brown sugar and cornstarch

Place the sauce pan over medium heat and immediately pour in the milk/egg mixture. Make sure you whisk constantly so the eggs don’t curdle.

Bring the mixture to a simmer, whisking constantly. Once it simmers it will begin to thicken…

You will feel it get a little harder to stir and that means it is thickening. Now pull it from the heat.

butterscotch chips and butter being melted into a liquid in a saucepan

Add in the butter, butterscotch chips and vanilla. Stir until the butter and butterscotch chips are melted completely.

butterscotch pudding in a saucepan

Pour into serving cups.

If serving immediately let it cool for at least 15 minutes and then top with whipped cream and chopped up Heath candy bars.

Serving

You can serve this warm right after it is cooked (highly recommended!!), or pop it in the fridge and serve it cold.

If you choose to refrigerate it, place plastic wrap directly on the surface of the pudding so it doesn’t form a skin in the fridge.

“Skin” is a terrible way of saying the very top layer of the pudding becomes firm, making a skin-like film over the pudding. Using the plastic wrap will prevent that.

overhead photo over pudding cups topped with whipped cream and chocolate candy bars

Recipe Tips

  • Make sure you purchase evaporated milk (not the fat free!), not condensed milk. They are not the same thing.
  • Keep the pudding on the heat until it is thickened. Pulling too early will result in thin pudding.
  • If you choose to refrigerate the pudding, cover it with plastic wrap, pushing it directly on the surface of the pudding.
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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate 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!
5 from 2 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 5 minutes
Cooling: 15 minutes
Total Time: 30 minutes
Servings: 6 people
Calories: 395kcal
Author: Susie Weinrich

Equipment

  • Saucepan

Ingredients

Serving

  • whipped cream (recipe linked below) and chopped up Heath candy bar

Instructions
 

  • In a bowl (or large liquid measuring cup) whisk together the evaporated milk, whole milk and egg yolks, until completely combined.
    Set aside.
  • In a medium sized sauce pan stir together the cornstarch, brown sugar and salt. Breaking up any large clumps of brown sugar.
  • Place the sauce pan over medium heat and immediately pour in the milk/egg mixture.
    Make sure you whisk constantly so the eggs don't curdle.
  • Bring the mixture to a simmer, whisking constantly. It may take a few minutes to come to a simmer.
  • Once it simmers it will begin to thicken. You will feel it get a little harder to stir and that means it is thickening.
    Pull it from the heat once it thickens up.
  • Off the heat, add in the butter, butterscotch chips and vanilla. Stir until the butter and butterscotch chips are melted completely.
  • Pour into serving cups.
  • If serving warm, let it cool for about 15 minutes, then top with whipped cream and chopped up Heath candy bars. (highly recommend serving warm!!)
  • If serving cold place plastic wrap directly on the surface of the pudding and place in the fridge for 2 hours up to 2 days.
    Pro Tip : by placing the plastic wrap directly on the pudding you will prevent a "skin" from forming on the pudding cups.

Recipe Tips and Notes:

Homemade Whipped Cream Recipe
 
Recipe Tips: 
  • Make sure you purchase evaporated milk (not the fat free!), not condensed milk. They are not the same thing.
  • Keep the pudding on the heat until it is thickened. Pulling too early will result in thin pudding.
  • If you choose to refrigerate the pudding, cover it with plastic wrap, pushing it directly on the surface of the pudding.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 395kcal | Carbohydrates: 63g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 386mg | Potassium: 318mg | Fiber: 1g | Sugar: 56g | Vitamin A: 497IU | Vitamin C: 1mg | Calcium: 265mg | Iron: 1mg

Creamy Red Potato Soup

by 29 Comments

This is a super creamy and flavorful Potato Soup made with red potatoes (new potatoes). The best part is that it is finished with a whole block of Garlic and Herb Boursin Cheese! Serve this potato soup loaded up with crispy bacon, cheese and green onions.

a bowl of creamy soup topped with cheese, bacon and onions

We love a good potato soup recipe around here, if you do too, check out this recipe for Potato Leek Soup or Instant Pot Creamy Potato Soup.

Why This Recipe is Amazing

  • The recipe starts by making crispy bacon, then the bacon grease is used to cook the veggies.
  • You choose if you want to peel the potatoes or leave the skins on.
  • Smash up the potatoes for texture or leave them whole for a smoother soup.
  • Instead of sour cream this potato soup is finished with a whole block of Herb & Garlic Boursin Cheese. YUM!

WOW!!!!! I have never left a review and have used hundreds of recipes I've found online- many that are amazing, but this soup was a show stopper!! This is hands down my FAVORITE soup I have ever put in my mouth. My family and friends went back for seconds and thirds😋 – Jennifer

Ingredients

Here is what you need to make this Creamy Red Potato Soup, and some tips on a few ingredients.

Ingredients for red potato soup with labels

Red Potatoes – These are sometimes called new potatoes, b- potatoes or baby reds. They are a smaller, soft potato with red skin.

You can choose to peel the potatoes or leave the skin on. The red skin is very thin and cooks through nicely if you choose to leave it on.

Boursin Cheese – It is a brand of Gournay Cheese. Soft and creamy in texture and FULL of flavor! It melts perfectly into the Red Potato Soup adding thickness and flavor.

You can find it in your local grocery store. You will find it either by the cheese, specialty cheese or deli.

Step-by-Step Picture Instructions

In a large pot over medium heat cook the diced bacon until it is crispy. Transfer to a paper towel lined plate with a slotted spoon, set aside.

Discard all but 2 tablespoon bacon drippings from the pot.

In the reserved bacon drippings, sauté the onions, carrots, celery and garlic for about 5 minutes.

Pro Tip: As the veggies release their liquid scrape up any browned bits from the bottom of the pot.

Add the 2 tablespoon butter the pot and melt then stir in the flour and cook for 1 minute, stirring constantly.

celery onions carrots and garlic with flour

Slowly whisk in the 4 cups chicken broth or chicken stock.

Add in the chicken base, salt, pepper, onion powder and cut potatoes.

chicken broth in a pot with red potatoes and veggies

Pop the lid on the pot and cook over medium heat for about 20 minutes, stirring occasionally, until the potatoes are fork tender.

Pro tip – Make sure to test a couple potatoes before moving on to the next steps.

Reduce the heat to low.

At this point you can mash some of the potatoes if you like. Use a potato masher, fork or wooden spoon to smash a few or a lot of the potatoes.

pouring half and half into soup

Stir in the half and half and Boursin Cheese. Warm over low heat until the Boursin is completely melted.

creamy red potato soup in a big pot

Remove from the heat and let it cool for 5-10 minutes before serving.

Pro Tip- If you like your soup even thicker you can stir in a few tablespoons of instant potato flakes! Let them cook and thicken the soup for about 4-5 minutes.

Make Ahead

You can absolutely make this soup ahead, like chili, it gets even better with time!

Make it up to 3 days ahead and reheat over low, medium-low on the stove top.

I would not recommend freezing the soup because of the cream and cheese content.

Recipe Tips

  • Don’t cut your potatoes too far ahead of time. They will brown the longer the flesh is exposed to the air.
  • Place the cooked bacon pieces on a paper towel lined plate for the grease to drain.
  • Cut the carrots and celery about ¼ inch thick and the potatoes in a ½ inch dice. It is the perfect thickness for everything to cook together.
  • Test a couple potatoes for doneness before adding the cream and cheese.
potato soup loaded with toppings

Recipe FAQ’s

Do you have to peel red potatoes for soup?

Absolutely not! The red potato skins are actually quite thin and will cook nicely in the soup. Leaving the skin on also provides structure for the potatoes if you choose to leave the pieces whole.

How to thicken potato soup?

If you like your potato soup a little thicker you can add a few tablespoons of dried potato flakes. They thicken the soup perfectly! Another option is mashing together 1 tablespoon of room temperature butter and 1 tablespoon all purpose flour, stir it into the soup while it simmers.

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
creamy red potato soup topped with bacon and cheese in a brown crock bowl

Creamy Red Potato Soup

A creamy potato soup made with red skinned potatoes (new potatoes). Serve your soup loaded up with crispy bacon, cheese and green onions.
5 from 27 votes
Print Rate
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 7 people
Calories: 422kcal
Author: Susie Weinrich

Equipment

  • Large pot with a lid

Ingredients

Garnish

  • crispy bacon, cheese, green onions

Instructions
 

  • In a large pot over medium heat cook the bacon until it is crispy. Transfer to a paper towel lined plate with a slotted spoon, set aside.
  • Discard all but 2 tablespoon bacon drippings from the pot.
  • In the bacon drippings sauté the onions, carrots, celery and garlic for about 5 minutes.
    Pro Tip: As the veggies release their liquid scrape up any browned bits from the bottom of the pot.
  • Add the 2 tablespoon butter the pot and melt.
  • Stir in the flour and cook for 1 minute, stirring constantly.
  • Slowly whisk in the 4 cups chicken broth.
  • Add in the chicken base, salt, pepper, onion powder and cut potatoes.
  • Pop the lid on the pot and cook over medium heat for about 20 minutes, stirring occasionally, until the potatoes are fork tender.
    Pro tip – Make sure to test a couple potatoes before moving on to the next steps.
  • Reduce the heat to low.
    At this point you can mash some of the potatoes if you like. Use a potato masher, fork or wooden spoon to smash a few or a lot of the potatoes.
  • Stir in the half and half and Boursin Cheese. Warm over low heat until the Boursin is completely melted.
  • Remove from the heat and let it cool for 5-10 minutes before serving.

Serving

  • Serve bowls of your Red Potato Soup loaded up with the crispy bacon, cheese, and green onions.

Recipe Tips and Notes:

Recipe Tips: 
  • Don’t cut your potatoes too far ahead of time. They will brown the longer they are exposed to the air.
  • Place the cooked bacon pieces on a paper towel lined plate for the grease to drain.
  • Cut the carrots and celery about ¼ inch thick and the potatoes in a ½ inch dice. It is the perfect thickness for everything to cook together.
  • Test a couple potatoes for doneness before adding the cream and cheese.
Potato Soup Thickener: 
If you like your potato soup a little thicker you can add a few tablespoons of dried potato flakes. They thicken the soup perfectly! Another option is mashing together 1 tablespoon of room temperature butter and 1 tablespoon all purpose flour, stir it into the soup while it simmers.
Make Ahead:
Make it up to 3 days ahead and reheat over low, medium-low on the stove top.
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Serving: 1serving | Calories: 422kcal | Carbohydrates: 33g | Protein: 10g | Fat: 28g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 1692mg | Potassium: 965mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3703IU | Vitamin C: 24mg | Calcium: 134mg | Iron: 2mg