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Easy Beer Biscuits

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I love these super easy Beer Biscuits made with just 5 ingredients; Bisquick mix, beer, sugar, butter and kosher salt. Measure, stir and bake for 20 minutes – so simple! They bake up in a muffin tin and come out with crispy golden edges and are fluffy inside. They make a great dinner biscuit!

Bisquick beer biscuits stacked up 3 high.

They are very similar to this 4 ingredient Beer Bread that is very popular. However the beer bread uses self rising flour instead of Bisquick Mix.

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5 Ingredients

Traditional Bisquick Mix – the one in the yellow box, or store brand equivalent is great!

Beer – choose a “normal” beer tasting beer. Something like Bud Light, Miller Light, Coors Light or Garage Beer. Avoid fruity or sweet style beers.

Ingredients shown are used to prepare beer biscuits.

Kosher Salt & Sugar – a little white sugar is added to the mix and a little kosher salt is for the tops of the biscuits (but optional).

Butter – melted salted butter is added to the beer biscuit batter.

How To Make Beer Biscuits

Mixing bowl filled with bisquick beer biscuits.

Step 1

In a bowl lightly mix all the ingredients together, just so there aren’t any pockets of dry ingredients remaining.

Muffin tin sprayed with cooking spray.

Step 2

Generously spray a 12 cup muffin tin with non-stick spray.

Bisquick biscuit batter added to a muffin tin.

Step 3

Portion the batter into the 12 cup muffin tin. A cookie scoop can make quick work of this!

Freshly baked beer biscuits in the muffin pan.

Step 4

Bake for 20 minutes until cooked through and lightly golden on top.

Recipe tips to remember

  1. Don’t over mix the batter, just until all the dry Bisquick is wet.
  2. Use a “beer tasting beer” – avoid sweet beer, fruity beer, etc…

More Bread Recipes

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A stack of beer biscuits baked in a muffin tin, ready to share.

Bisquick Beer Biscuits Recipe

These Beer Biscuits are made with just 5 ingredients; Bisquick mix, beer, sugar, butter and kosher salt. Measure, stir and bake for 20 minutes – so simple!
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12 biscuits
Calories: 216kcal
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

  • Preheat the oven to 400°F
  • Lightly mix the Bisquick, beer, sugar, and melted butter.
    4 cups Bisquick, 12 oz beer, 2 tablespoon sugar, 3 tablespoon butter
    Mixing bowl filled with bisquick beer biscuits.
  • Prep a 12 cup muffin tin by spraying it very generously with a non stick spray.
    non-stick spray
  • Divide the mixture into the muffin cups. A cookie scoop makes quick work of this task. Sprinkle the tops with a little kosher salt.
    Kosher salt
    Bisquick biscuit batter added to a muffin tin.
  • Bake at 400°F for 20 minutes.
    Freshly baked beer biscuits in the muffin pan.

Recipe Tips and Notes:

  • Don’t over mix the batter, just until all the dry Bisquick is wet.
  • Use a “beer tasting beer” – avoid sweet beer, fruity beer, etc…
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 216kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 534mg | Potassium: 74mg | Fiber: 1g | Sugar: 7g | Vitamin A: 89IU | Vitamin C: 0.1mg | Calcium: 74mg | Iron: 1mg

Simple Spaghetti Carbonara

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This ultra-creamy Spaghetti Carbonara is incredibly easy to make and comes together in under 30 minutes! The rich sauce—made with a couple eggs, Parmesan, butter, and garlic—is blended in a food processor and tossed with hot spaghetti and crispy browned pancetta. It’s the perfect recipe to make for a special occasion or holiday dinner that feels fancy but is secretly simple!

a plate of spaghetti carbonara with a fork

This recipe is a follow-up to a VERY popular recipe on Mom’s Dinner for Shrimp Carbonara. It is a similar recipe to Spaghetti Carbonara, but it includes shrimp and is made with bacon instead of pancetta. You will love either one!!

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Pancetta, Guanciale OR bACON

Traditional Italian Carbonara is made with guanciale, which is a cured meat made from Pork Cheek. Here in America guanciale can be hard to find, and if you’ve been around Mom’s Dinner a while you know we are all about accessible ingredients.

Close up photo of pancetta.

For ease and accessibility I use pancetta in the recipe below. It is rather easy to find, and it tastes great in the Carbonara Pasta.

If you have a hard time finding pancetta you can sub in thick cut bacon. The bacon will have a bit more grease so you will want to drain it before adding the pasta and sauce to the pan.

Additional Ingredients

Carbonara doesn’t have a ton of ingredients, but what it does include comes together so beautifully! Here is what you will need:

Spaghetti & Reserved Starchy Cooking Water – Use about ¾ of the box of spaghetti for this recipe. It should be enough to serve 4 people, with a side salad and bread added. Don’t forget to reserve the starchy pasta cooking water.

Mom’s Tip

Place a glass measuring cup in the colander in the sink, then when you go to strain the pasta there is NO WAY you can forget to save some of the starchy water.

Large Eggs- You will need a total of 3 eggs, using 2 egg yolks and 1 whole egg. This makes for such a creamy and deluxe sauce! Make sure the whole egg is at room temp so it blends into the sauce well.

Room Temp. Eggs

To easily get your egg to room temperature, place it in a bowl of warm water for about 5 minutes.

Butter – Salted Butter is the only butter I recognize as butter. I said what I said.

Garlic – Using 3-4 raw garlic cloves in the sauce creates such a DELICIOUS garlic flavor in the carbonara. The heat of the pasta warms the garlic just enough to take the edge off, but it still packs a garlicky punch!

Ingredients shown are used to prepare Spaghetti Carbonara.

Parmesan – Opt for a good parmesan cheese that you grate yourself. Look for a block that is craggy and dry looking with a rind on the end. This isn’t the time for the green parmesan shaker.

Black Pepper – I LOVE a little extra black pepper in this creamy pasta. I am not a huge pepper lover, but it goes perfectly with this Carbonara recipe, it adds a perfect spicy warmth.

Parsley – A little fresh chopped parsley finishes the recipe and adds a nice bright freshness to each bite.

Peas are 100% optional!! – sometimes when I have frozen peas I will the in at the end, straight out of the freezer! The heat of the pasta cooks them through in about 1 minute.

How To Make Spaghetti Carbonara

Eggs, cheese, butter and seasonings combined in a food processor.

Step 1

Cook the spaghetti, in the meantime blend together the sauce – butter, eggs, parmesan, garlic, salt and pepper.

Step 2

Brown the pancetta in a pan. Then pour in reserved pasta water to deglaze.

Step 3

Add in the pasta. Pour the sauce over top and toss with tongs to coat.

Tongs resting in a skillet of Spaghetti Carbonara ready to serve.

Step 4

Finish with chopped parsley, extra parmesan and pepper.

Serving

Spaghetti Carbonara is a rich pasta dish, so keep the side dishes light and bright. I love to serve a green salad dressed with vinaigrette and garlic bread on the side.

Storing and Reheating

This Spaghetti Carbonara actually stores really well in the fridge, you can keep it for up to 4 days. To reheat simply add a couple splashes of water or broth to the pasta, microwave for up to a minute. Or you can add it to a skillet over low and toss to heat.

Recipe tips to remember

  1. USE PANCETTA or BACON – if you have a hard time finding pancetta, you can use thick cut bacon in it’s place. Cut the bacon into small pieces. Crisp it up in the pan and remove all but a couple teaspoon of grease in the pan before moving on.
  2. USE A GOOD QUALITY PARMESAN – this is not the time to use that green shaker of parmesan. Choose a good quality parm wedge; it will look kind of dry and craggy and have a rind.
  3. RESERVE THE PASTA COOKING WATER – place a glass measuring cup in the colander in the sink and you won’t forget to reserve the water.
  4. WARM THE WHOLE EGG TO ROOM TEMP. – that allows the egg white to break down easier into the sauce.

More Delicious Pasta Recipes

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a plate of spaghetti carbonara with a fork

Spaghetti Carbonara Recipe

A perfect creamy Spaghetti Carbonara that is super easy to make. The Carbonara sauce is combined in a blender or food processor with egg, parmesan, butter, and garlic. Best yet, it comes together in under 30 minutes!
It makes an incredible "special occasion" or holiday dinner!
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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4 people
Calories: 605kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 1 large egg - at room temp.
  • 2 egg yolks
  • 2 tablespoon butter - at room temp.
  • ½ cup parmesan cheese - grated
  • 3-4 cloves garlic - chopped
  • ¼ teaspoon course ground black pepper - more if you like!
  • pinch kosher salt
  • 12 oz spaghetti - about ¾ of a pound box
  • 4 oz pancetta - small diced, or guanciale *see note for bacon
  • 1 cup RESERVED starchy pasta cooking water
  • ⅓ cup Italian parsley - finely chopped

Option Add In

Instructions
 

Prep

  • This recipe comes together really quickly, so I HIGHLY RECCOMEND that you prep all the ingredients before getting started- Called Mise en Place
  • Put salted water on to boil for the pasta, place the eggs in warm water to bring to room temp, chop the parsley, grate the parmesan cheese and chop the garlic. Also measure the butter, black pepper, salt, and parmesan cheese.

Carbonara

  • In a food processor or blender add the egg, egg yolks, minced garlic, black pepper, kosher salt, softened butter, and parmesan cheese.
    1 large egg, 2 egg yolks, 2 tablespoon butter, 3-4 cloves garlic, ¼ teaspoon course ground black pepper, pinch kosher salt, ½ cup parmesan cheese
  • Blend for about 15 seconds until it is creamy. You may need to stop and scrape the sides down.
    Eggs, cheese, butter and seasonings combined in a food processor.
  • Set the butter mixture aside for now.
  • Pop the pasta in the boiling water to cook to al dente per package instructions.
    12 oz spaghetti
  • Reserve 1 cup starchy pasta cooking water and then drain the pasta through a colander.
    Pro Tip: Place a measuring cup in your colander and you won't forget to reserve the starchy pasta water!!
  • In a large non-stick skillet sauté the pancetta over medium heat for about 5 minutes, stirring occasionally. If there is more than a couple teaspoon of grease in the pan drain the excess.
    4 oz pancetta
  • Pour in ⅓ cup reserved starchy pasta water and deglaze the bottom of the pan, scraping up any browned bits. Remove the pan from the heat.
    1 cup RESERVED starchy pasta cooking water
  • Add in the pasta and the butter/egg mixture. Using tongs give it a good toss to coat the pasta in the sauce. (toss in the frozen peas now, if using)
    Add more pasta water as needed to make the sauce creamy.
  • Garnish with the fresh chopped parsley.
    ⅓ cup Italian parsley
    Tongs resting in a skillet of Spaghetti Carbonara ready to serve.
  • Serve immediately topped with parmesan cheese and lots of cracked black pepper.
    Add some red pepper flakes if you like a little heat!

Storing and Reheating

  • Leftovers actually store really well in the fridge for up to 4 days.
  • To reheat add a splash or two of water or chicken broth to the bowl and microwave for a minute, or toss in a skillet.

Recipe Tips and Notes:

USING BACON – if you have a hard time finding pancetta, you can use thick cut bacon in it’s place. Cut the bacon into small pieces. Crispy it up in the pan and remove all but a couple teaspoon of grease in the pan before moving on.
Shrimp Carbonara: If you love seafood, definitely check out this recipe for Shrimp Carbonara!
 
 
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Serving: 1serving | Calories: 605kcal | Carbohydrates: 69g | Protein: 24g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 186mg | Sodium: 467mg | Potassium: 383mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1087IU | Vitamin C: 17mg | Calcium: 207mg | Iron: 3mg

Perfectly Saucy Scalloped Potatoes

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This is the most wonderful recipe for Scalloped Potatoes, if I do say so myself. It has the perfect balance of (lots of) creamy sauce to potato ratio. We also add in sauteed onions for extra flavor and texture. The bottom and edges of the scalloped potatoes get a nice caramelized crust and the sauce bubbles up around the edges of the pan. If you have been looking for the perfect Scalloped Potato Recipe, you found it!

Top view of a golden baked dish of creamy scalloped potatoes enveloped in a white creamy onion sauce.

We did not skimp on the testing of this recipe… Just like this Scalloped Potatoes and Ham recipe, it went through about 5 iterations, until we nailed it! We had a set of criteria for this recipe:

  • It had to have a perfect sauce to potato ratio. Nobody wants a DRY scalloped potato dish!
  • It couldn’t be overly oily! You will have some oil on top, but that will settle back into the dish during cooling.
  • I wanted some browning/caramelizing on the bottom of the pan and around the edges. IYKYK!
  • As always, the flavor and seasoning had to be spot on.
  • The potatoes had to be cooked through, completely tender.
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Ingredient Details

Yukon Gold Potatoes – these are the perfect potato to make Scalloped Potatoes. They are tender and buttery and don’t need to be peeled.

Yellow Onions & Garlic – this is the flavor add to the cream sauce that will build the Scalloped Potatoes!

Kitchen time Saver

Using a mandoline in the kitchen, especially with this Scalloped Potato recipe, is such a time saver. You get evenly cut potatoes that are nice and thin and will cook in the same timing. I also use it to cut the onions in this recipe.

This OXO Mandoline is perfect for home cooks. It is inexpensive and sturdy enough for occasional use!

oxo mandoline

Chicken Broth – chicken broth or chicken stock is a great starter for your cream sauce.

Whole Milk – using whole milk is the prefect option for this recipe because it lends a nice creaminess to the scalloped potatoes, without being overly thick.

SECRET INGREDIENT Cream Cheese – OH MAN – adding a little cream cheese to the onion cream sauce adds another layer of flavor and thickness that is so delicious.

Ingredients shown are used to prepare scalloped potatoes.

Butter and Flour – the butter helps cook and caramelize the onions and the addition of flour make up the roux that helps thicken the cream sauce.

Seasonings – keeping it really simple in this recipe to let the cream/potatoes/onions shine, just 3 teaspoon of Lawry’s Seasoned Salt is all you need.

Shredded Cheese – make sure you shred your own cheese for the creamiest results. Wait to add the cheese until the last 30 minutes of cook time so the cheese doesn’t become greasy.

How To Make Scalloped Potatoes

This is a quick overview of the steps to make The BEST Scalloped Potato Recipe. For more detailed instructions and ingredients, pop down to the recipe card.

Greased baking dish.

Step 1

Prep the pan by spreading 1 tablespoon softened butter over the bottom and sides. Preheat the oven to 400°F.

White cream sauce with onions in a skillet.

Step 2

Make the onion cream sauce on the stove top.

oxo mandoline

Step 3

Cut the potatoes into ⅛ inch thick with a mandoline, V-slicer or by hand. No need to peel the potatoes.

Scalloped potatoes layers in a baking dish with white sauce between the potatoes.

Step 4

Layer the casserole – sauce, potatoes, more sauce, potatoes, sauce, remaining potatoes, remaining sauce. Cover and bake.

Top view of a golden baked dish of creamy scalloped potatoes enveloped in a white creamy onion sauce.

Step 5

After a 60 minute cook time, remove the foil and spread the cheese over top. Pop back in the oven for another 30 mins.

a glass casserole dish with scalloped potatoes being spooned out.

Step 6

Let the Scalloped Potatoes cool for about 20 minutes before serving!!

Yes, You Can Make Them Ahead

To make Scalloped Potatoes ahead and have then be the absolute best, wait and bake them until you need to serve them.

Prepare the dish right up until you would bake it. Instead cover the pan tightly and pop in the fridge overnight. Then to bake, cover with foil and add some time to the baking – start with 75 minutes, then uncover, add the cheese and bake another 30 minutes.

Storing and Reheating

Scalloped Potatoes will always be best and creamiest right out of the oven (after they cool). But you can absolutely have yummy leftovers. Keep the cooled potato dish in the fridge, covered for up to 5 days.

a glass casserole dish with scalloped potatoes being spooned out.

To reheat, cut a square potion out of the dish and cover with a damp paper towel. Microwave for a minute or so to warm through.

Serving ideas

Make an incredible meal by serving your Scalloped Potatoes with a protein and vegetable. Here are two of our favorite weekend dinners:

Sunday Dinner

Weekend Dinner

Recipe Tips To Remember

  1. Cut the potatoes in equal sizes for even cooking – ⅛th inch thick.
  2. Don’t add the cheese until the last 30 minutes of cook time.
  3. Use fresh shredded cheese! It melts creamier.
  4. Slightly brown the onions for more flavor.
  5. Wait and add the garlic when you add the salt and pepper, it keeps the flavor a little stronger.
  6. Make sure you calculate “resting time” in your total preparation time. The sauce is like molten lava when it comes out of the oven!
  7. Test the potatoes for doneness at the end of the cooking time by sliding a knife into the center of the dish.

More Potato Side Dish 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→
a glass casserole dish with scalloped potatoes being spooned out.

Saucy Scalloped Potatoes Recipe

These Scalloped Potatoes have the ultimate balance of rich, creamy sauce and tender, thinly sliced potatoes. Baked to perfection, the edges and bottom develop a delicious caramelized crust, while the sauce bubbles up around the pan for irresistible flavor in every bite.
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Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Cooling: 20 minutes
Servings: 6 people
Calories: 479kcal
Author: Susie Weinrich

Equipment

Ingredients

Assembly

  • 1 tablespoon butter - softened to grease the pan
  • 3 lbs yukon gold potatoes - sliced thin (⅛ inch)
  • 1 ½ cups mild cheddar cheese - or sharp cheese, shredded

Cream Sauce

Instructions
 

Prep

  • Preheat the oven to 400° F. Grease a 9×13 pan with 1 tablespoon softened butter.
    1 tablespoon butter
    Greased baking dish.

Cream Sauce

  • In a skillet over medium heat melt the butter. Add the sliced onions and sauté so they soften and slightly brown. Add the garlic, seasoned salt, and pepper and stir for 1 minute.
    3 tablespoon butter, 2 large yellow onions, 4 cloves garlic, 3 teaspoon Lawry’s Seasoned Salt, 1 teaspoon black pepper
    Wooden serving spoon resting in a skillet of sauted thinly sliced onions.
  • Sprinkle in the all purpose flour and stir around the pan for about 1 minute.
    ¼ cup all purpose flour
  • Whisk in the chicken broth and milk. Add in the cubed cream cheese. Simmer for a couple minutes, stirring occasionally, until thickened. Set aside.
    1 ¼ cups chicken broth, 2 cups whole milk, 4 oz cream cheese
    White cream sauce with onions in a skillet.

Potatoes

  • Slice the potatoes to ⅛ inch thick using a mandolin, v-slicer, or food processor with ⅛ inch slicing blade. No need to peel the potatoes!!
    3 lbs yukon gold potatoes

Assembly

  • Time for layering in the prepared 9×13 pan.
  • Divide the potatoes into 3 equal piles/portions:
    1 cup of onion cream sauce across the bottom. Top with a layer of potatoes. Spread a generous cup of onion cream sauce across the potatoes.
    Top with another layer of potatoes. Spread a generous cup of onion cream sauce across the potatoes.
    Layer the remaining potatoes Use all the remaining cream sauce.
    Baking pan with the first layers of thinly sliced potatoes topped with a onion white sauce mixture added.
  • Cover the pan tightly with foil and place the dish on a rimmed baking sheet to catch spills. 

Baking & Resting

  • Bake for 60 minutes.
  • Remove the foil and sprinkle on the cheese. Bake an additional 30 minutes until you can slide a knife into the center of the dish without resistance.
    If you meet resistance your potatoes may have been thicker than ⅛ inch, place back in the oven for 10 minute increments. If the top is browning too much, lightly lay the foil over top.
    1 ½ cups mild cheddar cheese
  • The scalloped potatoes will be molten hot and bubbly when they come out of the oven, there may be a little butter bubbling on top as well. Let the it cool for about 20 minutes before trying to serve. They will thicken and reabsorb the butter.
    a glass casserole dish with scalloped potatoes being spooned out.

Serving

  • Serve scooped onto plates for individual servings. Goes great with a green salad and dinner rolls.

MAKE A DAY AHEAD

  • Prepare the dish right up until you would bake it, making sure the potatoes are covered in sauce on the top.
    Instead of baking, cover the pan tightly and pop in the fridge for a day. Then to bake, cover with foil and add some time to the baking – start with 75 minutes, then uncover, add the cheese and bake another 30 minutes.

Recipe Tips and Notes:

 
  • Cut the potatoes in equal sizes for even cooking – ⅛th inch
  • Use fresh shredded cheese! It melts creamier.
  • Slightly brown the onions for more flavor.
  • Wait and add the garlic when you add the salt and pepper, it keeps the flavor a little stronger.
  • Don’t add the cheese until the last 30 mins of cooking time.
  • Make sure you calculate “resting time” in your total preparation time. The sauce is like molten lava when it comes out of the oven!
  • Test the potatoes for doneness at the end of the cooking time by sliding a knife into the center of the dish.
 
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 479kcal | Carbohydrates: 55g | Protein: 14g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 1634mg | Potassium: 1219mg | Fiber: 6g | Sugar: 9g | Vitamin A: 816IU | Vitamin C: 49mg | Calcium: 301mg | Iron: 2mg

Hearty Instant Pot Beef Stew

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This is such an easy recipe for Instant Pot Beef Stew that has INCREDIBLE FLAVOR. You simply chop, measure, pour, and cook! No browning or sautéing required. The Instant Pot (or electric pressure cooker) does all the work! The stew is full of tender beef, russet potatoes, carrots, celery, onions, and peas in a savory and rich broth. It turns out hearty, thick and FULL of flavor!

Top view of hands holding a bowl served with Beef Stew prepared in the Instant Pot.

This Instant Pot Beef Stew reminds me a lot of this Instant Pot Beef and Barley soup, which is one of the most popular soup recipes on Mom’s Dinner. It is very easy to make, but still packs a punch of flavor and texture.

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A Few Ingredient Details

Beef Stew Meat – This is a very economical cut of beef you can find in the grocery stores. You can also use a chuck roast cut into 1-1.5 inch cubes. Stew meat is not a cut you want to use for “steak or steak bites”, it is a tougher cut that does well with low and slow cooking or pressure cooking.

Carrot, Potatoes, Celery, Peas and Onions – This is the classic combo for beef stew. Cut the veggies into large pieces so they hold up to the pressure cooking. Wait and add the peas at the very end, they will warm through perfectly with the heat of the stew.

Beef Base – Super secret soup ingredient! It adds a punch of flavor to soups! You will find beef base in the soup aisle at the grocery store, we like the Better Than Bouillon brand. It comes in a jar and is in a paste consistency.

Beef-Base-1-of-1

Worcestershire – You will add 3 tablespoon of Worcestershire to your beef stew. It adds amazing depth of flavor to the broth.

Tomato Paste – Adds a light tomato flavor to the broth. Freeze leftover tomato paste in Tablespoon portions, it keeps for 6 months.

Tomato Sauce – This was the secret ingredient that took this recipe over the edge! It adds a perfect balance of flavor and tang that the soup needed (balanced by the sugar).

Sugar – Balances and mellows the tang of the tomato content and mellows the strength of the beef broth.

Cornstarch Slurry – this is a combo of cornstarch and cool water, it is a thickener for the stew. Mix it right before adding it into the stew, so the cornstarch doesn’t settle in the water. It is important to use cool water and it is important that you add it while the stew is simmering.

How To Make Instant Pot Beef Stew

putting raw ingredients for beef stew in the Instant Pot

Step 1

Put all the raw ingredients, seasonings, tomato paste, beef base, and liquid in the Instant Pot.

Top removed from the instant pot to show the a prepared Beef Stew.

Step 2

Set to cook on high pressure for normal heat for 25 minutes, with a 10 min natural release. Add the peas.

Hand pouring a cornstarch slurry into the instant pot.

Step 3

Turn on sauté mode and then pour in a cornstarch slurry. Let it simmer for a couple minutes to thicken.

Spoon resting in a hearty bowl of Beef stew prepared in the instant pot and brimming with peas, carrots, potatoes and chunks of tender beef.

Step 4

Let it cool and thicken, then serve big bowls!

Dreamy Leftovers or Meal Prep

This Beef Stew is just like a Classic Chili, it gets even better with a little time!! It makes incredible leftovers for lunch. Or you can prep this on the weekend and eat it all week. It will last in the fridge for up to 5 days.

Serving Menu

How I like to eat this stew is with a tall ice cold glass of milk and a pile of saltine crackers!

To make it more meal-like you can add a cheese and cracker plate, a side salad, and some warm crusty bread. Although you can definitely serve it on it’s own, it is SO filling!

Spoon resting in a hearty bowl of Beef stew prepared in the instant pot and brimming with peas, carrots, potatoes and chunks of tender beef.

Recipe Tips To Remember

  1. Cut the veggies into nice large chunks so they hold up in the pressure cooker.
  2. Trim the stew meat of large pieces of fat.
  3. If you can’t find stew meat you can cut a chuck roast into 1-1.5 inch pieces.
  4. Don’t skimp on the beef base or the Worcestershire – they both add a ton of flavor!
  5. Fill up the pot!!! If you like more veggies, add as many add you like, just don’t go past the “fill-line” in your Instant Pot.
  6. Don’t add the peas until the end, the hot stew will warm them through perfectly.
  7. Mix the cornstarch with cool water right before adding it to the stew. Also make sure the stew is simmering before adding the slurry.

More Beef Stew Recipes

We LOVE beef stew at Mom’s Dinner… like super LOVE! There are a few other beef stew recipes to try after you make this one:

  • Beef and Barley Stew – one of the most popular recipes on Mom’s Dinner, and so easy to make.
  • 5 Hour Beef Stew – this is like a slow cooker recipe, but made in the oven. It is a popular Midwest recipe.
  • Red Wine Beef Stew -hellooooo wine lovers – this recipe uses an entire bottle of red wine!
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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→
Close up of Instant Pot Beef Stew with a spoon resting in the mixture, showing carrots, beef chunks, peas, and potatoes.

Instant Pot Beef Stew Recipe

This is such a easy recipe for Instant Pot Beef Stew. You simply chop, measure, pour, stir and cook! No browning or sautéing required. The Instant Pot (or electric pressure cooker) does all the work!
No ratings yet
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Natural Pressure Release: 10 minutes
Total Time: 50 minutes
Servings: 6 people
Calories: 395kcal
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

  • Add the ingredients, in order, through the tomato sauce (leaving the peas, water and cornstarch for later). Give it a light stir.
    Mom's Tip: cut the potatoes, carrots, celery and onions into large 1.5 inch chunks so they stand up to the pressure cooking, cut them all into similar sizes.
    2 lbs. russet potatoes, 1 lb. carrots, 1.5 cups celery, 1 large yellow onion, 1.5 lbs. stew meat, 3 cloves garlic, 1 tablespoon tomato paste, 3 tablespoon Worcestershire sauce, 1 tablespoon beef base, 1 ½ teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 32 oz beef broth, 8 oz tomato sauce, 1 tablespoon sugar
  • Set the IP to cook on high pressure, normal heat for 25 minutes.
  • Do a 10 min natural release
  • Release the rest of the pressure.
  • Turn on sauté mode. Pour in the peas.
    1 cup frozen peas
  • In a separate bowl stir together the cornstarch and cool water. Drizzle into the simmering stew. It should start to thicken pretty quickly, about 2 minutes. Turn sauté mode off. (will thicken more as it cools)
    2 tablespoon cornstarch, 2 tablespoon COOL Water
  • Let thicken and cool for about another 5 minutes, and then serve.

Recipe Tips and Notes:

  1. Cut the veggies into nice large chunks so they hold up in the pressure cooker.
  2. Trim the stew meat of large pieces of fat
  3. If you can’t find stew meat you can cut a chuck roast into 1-1.5 inch pieces.
  4. Don’t skimp on the beef base or the Worcestershire – they both add a ton of flavor!
  5. Fill up the pot!!! If you like more veggies, add as many add you like, just don’t go past the “fill-line” in your Instant Pot.
  6. Don’t add the peas until the end, the hot stew will warm them through perfectly.
  7. Mix the cornstarch with cool water right before adding it to the stew. Also make sure the stew is simmering before adding the slurry.
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Serving: 1serving | Calories: 395kcal | Carbohydrates: 51g | Protein: 34g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 1802mg | Potassium: 1730mg | Fiber: 7g | Sugar: 12g | Vitamin A: 13142IU | Vitamin C: 30mg | Calcium: 119mg | Iron: 6mg

Really Easy French Dip Sandwiches

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This is a super simple recipe for French Dip Sandwiches that take advantage of really good deli Roast Beef, and a quick homemade au jus! It makes a great weeknight dinner that is quick to make but doesn’t sacrifice flavor! Pair your sandwiches with some thick kettle chips or crispy oven fries and some coleslaw from the grocery store deli!

Hand dunking a melted cheesy French dip sandwich into a small bowl of au just.

This French Dip recipe reminds me a lot of these Meatball Subs made with frozen meatballs. It is a really popular recipe on Mom’s Dinner because we are taking something store-bought (frozen meatballs) and turning it into a really simple dinner that is full of flavor!

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Ingredient Details

A lot of the ingredients in these French Dip Sandwiches and Au Jus are just pantry, spice and fridge staples, which makes them so easy to put together. Here are a few other ingredients that you will need:

Roast Beef Deli Slices – get a high quality thin deli sliced roast beef. Do not get a low sodium roast beef (I only made that mistake once!). We really like the Boar’s Head London Broil Deluxe Roast Beef.

Bread/Rolls – make sure you get a hearty bread or even a baguette is great! Something that will stand up to the extra liquid without getting soggy.

Ingredients shown are used to prepare French dip sandwiches with au jus.

Beef Base – we like the Better Than Bouillon brand the best. It can be found in the soup aisle at the grocery store, comes in a jar and is in a paste form. It adds a ton of flavor!

Worcestershire Sauce – I think I could drink this stuff. Just a little added to the au jus boosts the flavor.

French Onion Soup – this is the secret ingredient in the au jus. It is seasoned perfectly and ramps up the flavor of the beef broth without extra work!

Cheese Slices – use whatever cheese slices you like on a French Dip, we usually use a provolone or pepper jack.

How To Make French Dip with Au Jus

These are just basic steps to make the recipe, for more detailed instructions and ingredient amounts, pop down to the recipe card:

Wooden spoon resting in a Dutch oven stirring sliced onions sauteeing.

Step 1

Sauté the onions in butter, add the garlic and beef base. Sprinkle in the flour.

Au jus simmering in a Dutch oven.

Step 2

Pour in the broth, French onion soup, Worcestershire and seasonings. Simmer for a few minutes. Dip the roast beef in for a minute or two to warm.

Open face sub buns on a baking sheet toasted to a golden brown.

Step 3

Spread the butter and garlic powder on the rolls/bread. Toast under the broiler.

Toasted sub buns topped with sliced beef and topped with cheese that's melted over the top.

Step 4

Pile with the meat and top with cheese. Melt under the broiler.

Top view of hot French dip sandwiches on a wooden cutting boar with a small bowl of au jus next to them.

Step 4

Serve with cups of au jus on the side for dipping and optionally add some pepperoncini rings or banana peppers!

Serving Menu

Keep this dinner super casual! Add some kettle chips or crispy oven fries. Would also be great with herb roasted potatoes or crispy cast iron potatoes. Then add some store bought coleslaw (or homemade coleslaw) or your family’s favorite veggie.

Recipe tips to remember

  1. Use a high quality deli sliced roast beef.
  2. Do not get low sodium roast beef (I made that mistake only once!).
  3. Buy a hearty bun that can take the extra liquid.
  4. Toast the buns really well so that they don’t get soggy.
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Two French dip sandwiches topped with melted cheese on a toasted sub bun next to a bowl of au jus for dipping.

Super Simple French Dip Sandwiches

These easy French Dip Sandwiches are a game-changer for busy nights! Made with high-quality deli roast beef and a quick homemade au jus, they’re packed with rich, savory flavor without the hassle.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 sandwiches
Calories: 672kcal
Author: Susie Weinrich

Ingredients

Assembly

  • 1 – 1 ¼ lbs. deli roast beef - thinly sliced (good quality like Boars Head)
  • 6 hearty buns or a baguette
  • 8-12 slices provolone cheese - or pepper jack cheese
  • butter - softened
  • garlic powder
  • Banana peppers - or pepperoncini's for serving, optional

Au Jus

Instructions
 

  • For the au jus, in a medium saucepan add the butter and onions, let sauté until softened. Add the garlic and let sauté another minute.
    1 small yellow onion, 2 tablespoon butter, 2 cloves garlic
    Wooden spoon resting in a Dutch oven stirring sliced onions sauteeing.
  • Stir in the beef base. Sprinkle in the flour and stir for 1 minute.
    1 teaspoon beef base, 2 tablespoon all purpose flour
  • Pour in the French onion soup, beef broth, Worcestershire sauce, and black pepper. Bring to a light simmer for 5 minutes.
    10.5 oz French Onion Soup, 1 ½ cups beef broth, 1 teaspoon Worcestershire sauce, ¼ teaspoon black pepper
  • Dip the Roast Beef in the Au Jus to warm and soak up flavor for a minute or two.
    1 – 1 ¼ lbs. deli roast beef
    Au jus simmering in a Dutch oven.
  • Place the rolls/baguette on a baking sheet. Spread softened butter on the insides of the rolls and sprinkle generously with garlic powder.
    6 hearty buns or a baguette, butter, garlic powder
  • Place the buns under the broiler and broil until golden brown.
    Open face sub buns on a baking sheet toasted to a golden brown.
  • Remove the buns from the broiler and top with about ¼ pound of roast beef per sandwich. (if the top bun is already really well toasted, remove them from the baking pan) top the roast beef with 2 slices of cheese. Return to the oven, opened face and heat until the cheese has melted.
    Toasted sub buns topped with sliced beef and topped with cheese that's melted over the top.
  • Remove from the oven. Pour some au jus into a ramekin and serve hot for dipping the sandwiches. Serve with banana peppers or pepperoncini's if desired.
    Hand dunking a melted cheesy French dip sandwich into a small bowl of au just.
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Serving: 1serving | Calories: 672kcal | Carbohydrates: 59g | Protein: 52g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 125mg | Sodium: 3753mg | Potassium: 881mg | Fiber: 3g | Sugar: 10g | Vitamin A: 512IU | Vitamin C: 66mg | Calcium: 723mg | Iron: 20mg

Outstanding Buffalo Chicken Meatballs

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These Buffalo Chicken Meatballs make an amazing party appetizer or meatball dinner! They are super easy to make; no chopping, no sautéing, no browning! A mix of ground chicken, panko breadcrumbs, egg, spices and seasonings, blue cheese, and buffalo wing sauce come together for a perfect meatball! Just mix, form and bake.

Buffalo Chicken Meatballs in a bowl topped with green onions, Ranch and a few celery sticks on the side.
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2 Rules for Perfect Chicken Meatballs

  1. The number one rule for making any chicken meatballs is DO NOT OVERMIX! When you overmix, it can make your chicken meatballs mushy.
  2. The number two rules for making any chicken meatballs is DO NOT ADD TOO MUCH LIQUID! The amount of liquid added to ground chicken is a delicate balance… too much and your meatballs will be mushy, not enough and your meatballs will be dry.

But trust that these Buffalo Chicken Meatballs have been tested over and over again and are perfectly balanced and not mushy!

Ingredient Details

Ground Chicken- choose a high quality ground chicken that is a 93/7 ratio. Avoid the 99% fat free ground chicken, it will be too dry.

Panko Breadcrumbs – these are a coarser breadcrumb that absorb the liquid and flavor, they are the perfect for these chicken meatballs.

Buffalo Wing Sauce – there will be a few options at the store for “buffalo sauce”. Make sure you buy the one that says WING sauce on it. It will be thicker, and it is prepared to use right out of the bottle. We like the Frank’s Red Hot Wing Sauce.

A bottle of Frank's Red Hot Wing Sauce

Egg – this is used as a binder for the meatballs. You just need 1 large egg.

Spices & Herbs – a combo of garlic powder, onion powder, dried dill, and kosher salt are perfect in these Buffalo Wing Meatballs.

Blue Cheese Crumbles – this is a classic wing combo! Add up to ½ cup of blue cheese crumbles into the meatball mixture. You can also reduce the amount to ¼ cup if you prefer.

How To Make Buffalo Chicken Meatballs

This is a quick overview of the steps to make amazing Buffalo Chicken Meatballs. For more detailed instructions and ingredients jump down to the recipe card.

Making a panade for buffalo chicken meatballs

Step 1

Mix a panade of panko, egg, buffalo wing sauce, herbs, seasonings, and blue cheese.

Buffalo Chicken meatball mixture

Step 2

Mix in the ground chicken, being sure not to overmix the chicken meatball mixture.

Formed buffalo chicken meatballs on a baking sheet ready for the oven

Step 3

Form and roll the meatballs, then bake at 400°F for 25 minutes.

Dipping baked chicken meatballs in Buffalo Wing Sauce

Step 4

Remove from the oven and toss the meatballs in additional Wing Sauce.

Baked Buffalo Chicken Meatballs on a rimmed baking sheet

Step 4

Bake another 5 minutes. Serve topped with optional garnishes and dips.

Served On An Appetizer Buffet

two hands holding a bowl of buffalo chicken meatballs with celery on the side.

Served As Dinner

More Buffalo Style Recipes

Buffalo Chicken Meatballs in a bowl topped with green onions, Ranch and a few celery sticks on the side.

Buffalo Chicken Meatball Recipe + Video

Make these perfect Buffalo Chicken Meatballs as an appetizer or dinner. Super easy to make; no chopping, browning or sauteing!
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Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 18 meatballs
Author: Susie Weinrich

Equipment

Ingredients

Buffalo Chicken Meatballs

Glaze

  • ¾ cup Frank's Buffalo Wing Sauce

Serving Garnish

  • green onions, blue cheese crumbles, dill weed, ranch
  • celery and carrots for serving

Instructions
 

  • Preheat the oven to 400℉. Prep a large rimmed baking sheet by covering in parchment paper and spraying with non-stick spray.
  • In a large bowl add the egg and buffalo sauce. Lightly beat together to combine.
    2 tablespoon Frank's Buffalo Wing Sauce, 1 large egg
  • Add in the panko, all the seasonings, and the crumbled blue cheese. Give it a stir.
    ½ cup panko bread crumbs, 1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 ½ teaspoon dill weed, ½ cup blue cheese crumbles
  • Finally add in the ground chicken. With a fork. lightly mix everything together, being very careful not to overmix, which will make your chicken meatballs mushy.
    1 lb. ground chicken
    Buffalo Chicken meatball mixture
  • Portion out by the heaping tablespoon-fulls (a cookie scoop is a great tool for this). You should have around 17-18 meatballs.
  • Roll the meatballs into nice round balls. Spray the tops with non-stick spray.
    Formed buffalo chicken meatballs on a baking sheet ready for the oven
  • Bake at 400℉ for 25 minutes.
  • Remove the baked buffalo meatballs from the oven. Pour the Buffalo Wing Sauce in a bowl, toss a couple meatballs at a time in the sauce, coating all sides. Then place back on the baking sheet. Bake for another 5 minutes.
    ¾ cup Frank's Buffalo Wing Sauce
    Dipping baked chicken meatballs in Buffalo Wing Sauce
  • Use all the garnishes you like for your Buffalo Chicken Meatballs and serve them up!
    green onions, blue cheese crumbles, dill weed, ranch, celery and carrots for serving
    two hands holding a bowl of buffalo chicken meatballs with celery on the side.
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Sausage Breakfast Casserole

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This is a wonderful Breakfast Casserole Recipe with Pork Sausage. No waiting overnight for this casserole to be ready to bake!! It has layers of flavor and textures from shredded hashbrowns, onions, red peppers, cream cheese, and seasonings all topped with melty cheese. Pair it with assorted pastries and a fresh fruit bowl for a great breakfast, brunch or breakfast-for-dinner.

Close up of a sausage breakfast casserole with a slice removed to show the egg mixture combined with diced red peppers, ground pork and shredded hashbrowns.
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Ingredients

Hashbrowns – You can use frozen hashbrowns that are thawed, either overnight in the fridge or thaw them in the microwave. Or you can opt for a refrigerated shredded potato, Simply Potatoes makes a great one!

If you use thawed hashbrowns you will want to squeeze out the excess liquid before using. I like to do this by squeezing them in clean paper towels.

Bulk Breakfast Sausage – Use the breakfast sausage that your family loves. We usually opt for Jimmy Dean Regular or Sage. On the day of these photos I had a breakfast sausage from Aldi, that worked well too.

Onions & Peppers – These are a nice flavor enhancement to your breakfast casserole.

Ingredients shown are used to prepare sausage breakfast casserole.

Cream Cheese – Cube the cream cheese into small ½ inch cubes. Cutting it while it is nice and cold makes this task easier. The cream cheese softens while baking, leaving little pockets of cream cheese in the casserole.

Milk – Whole milk is a good option for this casserole.

Flour – a little all purpose flour added to the milk/egg mixture helps to thicken up the eggs and sets it while it bakes, so you don’t have a runny egg casserole.

Cheese – melty cheese is a must in a breakfast casserole! Shred the cheese yourself for the creamiest result. Pre-shredded cheese doesn’t melt as well.

Seasonings – a combo of pepper, Lawry’s seasoned salt, dry mustard, and onion powder season everything perfectly!

How To Make Breakfast Casserole with Sausage

This sausage breakfast casserole has 4 layers; a hashbrown layer, a sausage layer, an egg layer and then a cheese layer. This is a basic overview of how to make Breakfast Sausage Casserole. For more detailed instructions and ingredient amounts, pop down to the recipe card.

Shredded hashbrowns in a glass baking pan topped with cubes of cream cheese topped with salt and pepper.

Step 1

Mix together shredded hashbrowns, cream cheese cubes, seasoned salt and pepper. Layer in a 9×13 pan.

Crumbled ground pork and diced red peppers sprinkled over the shredded shashbrowns.

Step 2

Top with the cooked and crumbled breakfast sausage, onions and peppers. Top with half of the shredded cheese.

Egg mixture poured over the hashbrown mixture.

Step 3

Whisk the flour and milk together and then add 12 eggs. Pour over the sausage and hashbrowns.

Shredded cheese added to the top of the hashbrown mixture.

Step 4

Top with the remaining cheese. Bake for 35-40 minutes @ 350°F.

9x13 pan of sausage breakfast sausage casserole

Step 5

Let set and cool for 10-15 minutes. Then cut into squares to serve.

Serving Menu

After the Breakfast Casserole sets up, cut it into large squares for serving. Here are two menus that would make this recipe great for breakfast, brunch or dinner:

Breakfast or Brunch

  • Breakfast Casserole with Sausage
  • Fresh Fruit Bowl
  • Assorted Pastries

Dinner

  • Breakfast Casserole with Sausage
  • Fresh Fruit Bowl
  • Broccoli Bacon Salad
  • Muffins

Recipe Tips To Remember

  • Cut the cream cheese when it is cold, into small cubes.
  • Use Simply Potatoes for faster prep.
  • If you use frozen potatoes, thawed, press some of the liquid from the potatoes before adding to the casserole.
  • Opt for block cheese that you shred, it melts creamier than pre-shredded.

More Big Breakfast Recipes

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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

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Serving spoon resting on top of a sausage breakfast casserole that has a serving removed

Sausage Breakfast Casserole Recipe

This is a wonderful Breakfast Casserole Recipe with Pork Sausage. It has layers of flavor and textures from shredded hashbrowns, onions, red peppers, cream cheese, breakfast sausage, eggs and seasonings all topped with melty cheese.
No ratings yet
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Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 12
Calories: 357kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 1 pound breakfast sausage
  • 1 small onion - finely diced
  • ½ cup red pepper - about 1 small pepper, finely diced
  • 15 oz shredded hash browns - thawed if frozen, or use refrigerated Simply Potatoes
  • 8 oz cream cheese - cut into ½ inch cubes
  • 1 ½ tsp. seasoned salt - Lawrys
  • 1 teaspoon pepper
  • 8 oz sharp cheddar cheese - shredded
  • ¼ cup flour
  • 1 cup whole milk
  • 12 large eggs
  • ½ teaspoon mustard powder
  • 1 ½ teaspoon onion powder
  • 1 teaspoon kosher salt

Instructions
 

  • Preheat oven to 350°F. Spray a 9×13 pan with cooking spray
  • Crumble and cook the sausage and onion in a skillet over medium high heat.
    Add in the diced red pepper the last few minutes of cook time. Remove from the heat and set aside
    1 pound breakfast sausage, 1 small onion, ½ cup red pepper
  • If you thawed frozen potatoes, squeeze some of the liquid out with paper towels. If you use refrigerated Simply Potatoes you won't need to squeeze the liquid out.
  • In a large bowl, combine the shredded potatoes, seasoned salt and pepper and toss to combine.
    Add in the cream cheese cubes and gently toss to distribute. Pour the potatoes into the prepared 9×13 pan (make sure the cream cheese cubes are evenly distributed around the pan).
    15 oz shredded hash browns, 8 oz cream cheese, 1 ½ tsp. seasoned salt, 1 teaspoon pepper
    Shredded hashbrowns in a glass baking pan topped with cubes of cream cheese topped with salt and pepper.
  • Spread the sausage mixture over the potatoes and then top with ½ of the shredded cheddar cheese.
    Crumbled ground pork and diced red peppers sprinkled over the shredded shashbrowns.
  • In a large bowl (I use the same bowl I mixed the potatoes in to prevent dirtying another bowl) add the flour and gradually add the milk while whisking constantly to prevent lumps. When the flour mixture is smooth, crack each of the 12 eggs into the flour mixture whisking after each addition.
    ¼ cup flour, 1 cup whole milk, 12 large eggs
  • Once all of the eggs are incorporated, add the mustard powder, onion powder and kosher salt.
    ½ teaspoon mustard powder, 1 ½ teaspoon onion powder, 1 teaspoon kosher salt
  • Pour the egg mixture over the sausage and potatoes and top with the remaining shredded cheese.
    Shredded cheese added to the top of the hashbrown mixture.
  • Bake for 35-45 minutes until set.
  • Remove from the oven. Let set for 10-15 minutes, then cut into squares to serve.
    Serving spoon resting on top of a sausage breakfast casserole that has a serving removed

Recipe Tips and Notes:

    • Cut the cream cheese when it is cold, into small cubes.
    • Use Simply Potatoes for faster prep.
    • If you use frozen potatoes, thawed, press some of the liquid from the potatoes before adding to the casserole.
    • Opt for block cheese that you shred, it melts creamier than pre-shredded.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 357kcal | Carbohydrates: 6g | Protein: 18g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 234mg | Sodium: 934mg | Potassium: 257mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 969IU | Vitamin C: 9mg | Calcium: 212mg | Iron: 1mg

Amazing Sausage Gravy & Biscuits

by 2 Comments

This is the perfect creamy Sausage Gravy Recipe that makes the most amazing Biscuits and Gravy! Pork breakfast sausage is sauteed with onions and then smothered in a milk mixture that thickens up perfectly. It is seasoned with a mix of Lawry’s, onion powder, garlic powder, and black pepper. Serve it spooned over warm biscuits for an amazing breakfast or breakfast-for-dinner!

Halved biscuits on a plate, topped with sauage gravy recipe with a fork resting on the side.

Serve it up with some scrambled eggs and a mixed fruit bowl!

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Ingredient Details

Breakfast Sausage – Use whatever bulk style (usually in a roll) breakfast sausage your family likes. We prefer the Jimmy Dean Sage or Regular sausage, however pictured below is Aldi breakfast sausage.

Onion – Yellow or white onion is perfect for your sausage gravy.

Flour – An all purpose flour mixes with the butter and fat from the sausage and thickens the milk(s) perfectly.

Ingredients shown are used to prepare sausage gravy recipe.

Milk and Half & Half – These two combine to make a thick and creamy gravy.

Seasonings – A mixture of Lawry’s Season Salt, Kosher salt, black pepper, onion powder and garlic powder season things up just right!

Tabasco – Optionally add your favorite hot sauce. It doesn’t really make it spicy, the vinegar in the hot sauce just enhances the flavors.

Biscuits – Of course you need biscuits to serve the sausage gravy over. Use a store bought tube of flaky biscuits or make your own!

How To Make Sausage Gravy

This is a general overview of how to make this Sausage Gravy Recipe, which is super easy BTW. For more detailed instructions and ingredient amounts you can pop down to the recipe card:

Ground sausage browned in a skillet with a wooden spoon resting in the mixture.

Step 1

Crumble and brown the sausage with the onion.

Flour sprinkled over browned ground sausage in a skillet.

Step 2

Add the butter, once melted sprinkle the flour in and stir.

Add all the seasonings.

Sausage gravy simmering in a skillet on the stove.

Step 3

Slowly whisk in both milks. Let simmer for about 3-5 minutes to thicken.

Top view of a skillet containing sausage gravy perfect for serving over biscuits for breakfast!

Step 4

Optionally add a dash or two of hot sauce, taste for additional seasoning.

Halved biscuits on a plate, topped with sauage gravy recipe with a fork resting on the side.

Step 5

Spoon the Sausage Gravy over split biscuits and serve!

Storing

You can make the gravy a day or two ahead and store in the fridge, or store leftovers in the fridge for up to 5 days. It will thicken quite a bit when it cools. So you will want to add ¼-1/2 cup additional milk and whisk it in really well while heating over medium low heat.

Recipe tips to remember

  • Use the breakfast sausage flavor and brand your family loves.
  • Flour is considered a raw ingredient so make sure you let it cook in the pan for about 1-2 minutes.
  • Whisk the gravy really well when adding the milk to prevent lumps.
  • Taste before serving to see if you want additional seasoning or extra hot sauce.
  • The gravy will thicken as it sits and cools. To reheat add another ¼-1/2 cup of milk and stir while heating over low heat.

Like I said in the beginning, this Sausage Gravy and Biscuits makes a great breakfast, brunch or breakfast-for-dinner. Here are two menus, one for breakfast/brunch, and one for dinner:

Breakfast/brunch

  • Sausage Gravy
  • Warm Biscuits
  • Scrambled Eggs
  • Fresh Fruit Bowl
  • Assorted Pastries
Top view of a plate filled with sausage gravy on top of halved freshly baked biscuits.

Dinner

More Hearty Breakfast Recipes

If you love a really hearty breakfast or brunch, or having breakfast-for-dinner, give one of these a try next time:

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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→
Halved biscuits on a plate, topped with sauage gravy recipe with a fork resting on the side.

Sausage Gravy Recipe for Biscuits and Gravy

Perfectly seasoned pork breakfast sausage is sautéed with onions, then smothered in a seasoned rich, thickened milk mixture. Spoon it over warm, flaky biscuits for a classic breakfast or a satisfying breakfast-for-dinner treat.
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 5
Calories: 542kcal
Author: Susie Weinrich

Equipment

Ingredients

SERVING

  • Your favorite flaky biscuits for serving

Instructions
 

  • In a large non stick skillet, add the breakfast sausage and the diced onion. Cook over medium heat, crumbling the sausage and stirring occasionally until the onion is softened and the sausage is nicely browned.
    1 pound bulk pork breakfast sausage, 1 small white or yellow onion
  • Reduce the heat to low. Add the 2 Tbsp. of butter and stir until it is just melted. Sprinkle the flour over the mixture and cook and stir over low heat for 2 minutes.
    2 Tbsp. butter, ⅓ cup all-purpose flour
  • Add in the seasoned salt, kosher salt, pepper, garlic powder, onion powder and stir to incorporate
    ½ teaspoon Lawry's seasoned salt, ½ tsp. kosher salt, ½ teaspoon black pepper, 1 tsp. garlic powder, 1 tsp. onion powder
  • Turn the heat back up to medium and gradually pour in the half and half and milk while whisking or stirring vigorously to prevent lumps.
    1 ½ cups half and half, 2 cups whole milk
  • Bring to a gentle simmer, turn the heat down to low and let cook for about 3-5 minutes until nicely thickened (if it gets too thick you can add a tablespoon or 2 of milk until it reaches the desired consistency).
  • Add the tabasco if using and taste for additional seasonings (salt/pepper)
    couple dashes tabasco or hot sauce
  • Serve immediately over your favorite flaky biscuits.

Recipe Tips and Notes:

 
  • Use the breakfast sausage flavor and brand your family loves.
  • Flour is considered a raw ingredient so make sure you let it cook in the pan for about 1-2 minutes.
  • Whisk the gravy really well when adding the milk to prevent lumps.
  • Taste before serving to see if you want additional seasoning or extra hot sauce.
  • The gravy will thicken as it sits and cools. To reheat add another ¼-1/2 cup of milk and stir while heating over low heat.
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Serving: 1serving | Calories: 542kcal | Carbohydrates: 23g | Protein: 21g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 115mg | Sodium: 1127mg | Potassium: 531mg | Fiber: 1g | Sugar: 8g | Vitamin A: 633IU | Vitamin C: 3mg | Calcium: 219mg | Iron: 2mg

Flavorful Herb Roasted Potatoes

by Leave a Comment

If you need a super flavorful roasted potato, you can stop the search here! These Herb Roasted Potatoes are over-the-top! Yukon Gold potatoes are tossed with a mixture of olive oil, Dijon, lemon, garlic, chives, dill, parsley and rosemary then sprinkled with parmesan cheese. They are the super flavorful potato side dish you have been looking for!

Herb roasted potatoes being scooped up on wooden serving spoon.

These Herb Roasted Potatoes also make an amazing breakfast or brunch potato! I served it with scrambled eggs, fruit and pastries the last time we had weekend company and it was a HIT! They would also make an amazing side dish with Biscuits and Gravy!

Ingredient Details

Yukon Gold Potatoes – no need to peel the potatoes here. The skin of a Yukon Gold potato is nice and thin and adds to the recipe. You can use the petite YG potatoes or the regular sized ones, just make sure you cut them down to about ½-1 inch pieces so they will roast in the time allotted.

Oil – you can use olive oil or extra virgin olive oil. I like to use EVOO for a little extra flavor boost.

Kosher Salt and Pepper – season those potatoes up really well!

Fresh Herbs – a combo of fresh chopped dill, chives, parsley and rosemary flavor these potatoes REALLY REALLY well!!!

Coarse Ground Dijon Mustard – also called stone ground mustard. This ingredient helps emulsify the oil into the herb sauce. It also adds a nice tang to the potatoes.

Lemon – this is considered an acid in this recipe and really brightens up the flavor of the potatoes and herbs.

Garlic – fresh raw garlic added to the herb sauce is so amazing. It is only cooked in the oven for about 5 minutes so you get a nice kick of garlic when you eat the Herbed Roasted Potatoes.

Parmesan Cheese – inexpensive shaker parmesan cheese is PERFECT for these potatoes.

How To Make Herb Roasted Potatoes

This is a quick overview of the steps taken to make these Roasted Herbed Potatoes. For more detailed instructions and ingredients, pop down to the recipe card.

Oil being poured over chopped Yukon potatoes on a foil covered baking sheet.

Step 1

Cut the Yukon Gold potatoes into smaller 1 inch pieces. Drizzle with olive oil and season with salt and pepper. Roast for 25 minutes.

Fresh herbs chopped on a cutting board.

Step 2

Chop up the herbs: Dill, Parsley, Chives and Rosemary.

Hand holding up fresh herbs mixed with seasoning and oil in a glass measuring cup.

Step 3

Make the garlic, lemon herbed sauce for the potatoes.

Herb mixture being poured from a glass measuring cup onto baked potatoes on a baking sheet.

Step 4

Remove the potatoes from the oven and coat with the herb sauce.

Parmesan cheese being sprinkled over herb roasted potatoes on a baking sheet.

Step 4

Sprinkle on the parmesan cheese and pop back in the oven for another 5 minutes.

Roasted Yukon Gold Potatoes coated in an herb sauce and parmesan cheese

Step 4

Give them a good toss and serve hot!

They also make amazing leftovers, warmed in the microwave for about 30 seconds.

Two Menus for Herbed Potatoes

Like I said before these potatoes make an amazing side dish as well as a breakfast or brunch potato! Here are two menus that are knock-out delicious:

Dinner Menu

Add these dishes to your Roasted Herbed Potatoes!

Brunch Menu

This would be a great brunch menu with Herbed Potatoes, or add fruit for breakfast.

Hearty Breakfast Menu

This would be a really hearty breakfast menu with Herbed Potatoes, fresh fruit and scrambled eggs.

Recipe Tips to remember

  • Cut the potatoes all about the same size so they cook evenly.
  • Use fresh herbs for the most flavor.
  • Shaker parmesan is great for this recipe!
  • Use Extra Virgin Olive Oil for the most flavor.
  • Sub thyme for the rosemary, if you prefer.
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Herb roasted potatoes being scooped up on wooden serving spoon.

Herb Roasted Potatoes Recipe + Video

These Herb Roasted Potatoes are over-the-top! Roasted Yukon Gold potatoes are tossed with a mixture of olive oil, Dijon, lemon, garlic, chives, dill, parsley and rosemary then sprinkled with parmesan cheese. They make a great side dish or breakfast/brunch potato.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 5
Calories: 338kcal
Author: Susie Weinrich

Equipment

Ingredients

Potatoes

  • 3 lbs small baby Yukon Gold potatoes - cut into bite sized pieces, about ½ inch
  • ¼ cup Olive oil or EVOO - + 2 Tbsp.
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper

Herbed Sauce

  • 3 Tbsp. lemon juice - fresh squeezed
  • 2 garlic cloves - minced
  • 2 tsp. coarse ground Dijon mustard
  • 2 Tbsp. fresh chives - chopped
  • 2 Tbsp. fresh dill - chopped
  • 2 Tbsp. fresh parsley - chopped
  • ½ tsp. fresh rosemary - chopped
  • ¼ teaspoon kosher salt
  • ¼ cup parmesan cheese - shaker parm is great!

Instructions
 

Roasted Potatoes

  • Preheat the oven to 425°F. Line a large baking sheet with aluminum foil.
  • No need to peel the potatoes, simply wash and then cut into about ½ inch pieces.
    3 lbs small baby Yukon Gold potatoes
    Yukon gold potatoes quartered and placed on a foil covered baking sheet.
  • Place the cut Yukon potatoes on the baking sheet and toss them with olive oil, kosher salt and pepper. Roast the potatoes for 25 minutes or until tender and starting to nicely brown.
    ¼ cup Olive oil or EVOO, 1 teaspoon kosher salt, 1 teaspoon pepper
    Oil being poured over chopped Yukon potatoes on a foil covered baking sheet.

Herbed Sauce

  • While the potatoes are roasting, mix the olive oil with the lemon juice, garlic, coarse ground Dijon mustard and kosher salt. Whisk to emulsify.
    3 Tbsp. lemon juice, 2 garlic cloves, 2 tsp. coarse ground Dijon mustard, ¼ teaspoon kosher salt
  • Chop all the herbs and then Add into the sauce. Stir to combine – it will be thick.
    2 Tbsp. fresh chives, 2 Tbsp. fresh dill, 2 Tbsp. fresh parsley, ½ tsp. fresh rosemary
    Hand holding up fresh herbs mixed with seasoning and oil in a glass measuring cup.

Finishing

  • Remove the potatoes from the oven and toss immediately with the olive oil/herb mixture and sprinkle with the parmesan cheese.
    ¼ cup parmesan cheese
    Parmesan cheese being sprinkled over herb roasted potatoes on a baking sheet.
  • Return to the oven and roast for an additional 5 minutes.
  • Remove, taste and adjust seasoning (salt and pepper) if desired and serve warm!
    Roasted Yukon Gold Potatoes coated in an herb sauce and parmesan cheese

Recipe Tips and Notes:

  1. Cut the potatoes all about the same size so they cook evenly.
  2. Use fresh herbs for the most flavor.
  3. Shaker parmesan is great for this recipe!
  4. Use Extra Virgin Olive Oil for the most flavor.
  5. Sub thyme for the rosemary if you prefer.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 338kcal | Carbohydrates: 50g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 824mg | Potassium: 1270mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1275IU | Vitamin C: 74mg | Calcium: 126mg | Iron: 3mg

Chewy Oatmeal Cranberry Cookies with White Chocolate

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These Oatmeal Cranberry Cookies are soft and chewy and make a great sweet treat! They are packed with oats, sweetened dried cranberries, crunchy pecans and white chocolate chips. They come together really quick and bake up perfectly. They will disappear just about as fast as you can make them.

a hand grabbing a cookie that has cranberries, pecans and white chocolate chips in it.

These Cranberry Oatmeal cookies are a staple on our Christmas cookie plate. They are definitely a favorite with the adults in the house! The kids usually reach for the Christmas Chocolate Chip Cookie first.

How To Make Oatmeal Cranberry White Chocolate Chip Cookies

This is a quick overview of the steps to make these cookies. For more detailed instructions and ingredients, pop down to the recipe card.

oatmeal cranberry chocolate chip cookie dough in a bowl

Step 1

Mix the cookie dough completely.

portions of oatmeal cranberry cookie dough on a baking sheet

Step 2

Portion onto a parchment paper lined baking sheet. Bake at 350°F for 9-10 minutes.

baked cookies on a piece of parchment paper

Step 3

Let the cookies finish baking on the hot cookie sheet for about 2 minutes. Then remove to a cooling rack.

a hand grabbing a cookie that has cranberries, pecans and white chocolate chips in it.

Step 4

Serve up your Oatmeal Cranberry and White Chocolate cookies with a cold glass of milk or a hot cup of coffee.

Storing

Store your baked Oatmeal Cranberry Cookies at room temp in an airtight container for up to 5 days. You can keep them in the fridge for up to 2 weeks, although after a week they may start to dry out.

You can also freeze these baked cookies for up to 6 months. Let them cool completely and place them in a freezer safe baggie, pop them in the freezer. To thaw just place them at room temp for a couple hours.

Freezing Dough and Baking

You can also freeze the unbaked cookie dough and bake it later. Portion out the cookie dough into large tablespoon portions on a wax paper or parchment paper lined baking sheet (that will fit in the freezer). A cookie dough scoop can help with this task. Pop them in the freezer to freeze completely and then transfer to a freezer safe baggy.

portions of oatmeal cranberry cookie dough on a baking sheet

They will be good for 6-12 months in the freezer. You can bake them from frozen at 350°F for around 12 minutes.

Recipe Tips to Remember

  • for thicker cookies refrigerate the dough for 30 minutes before baking.
  • For prettier cookies, dot the outside of the portioned cook dough with cranberries/pecans/white chocolate chips before baking.
  • Pull the cookies a minute before they start to brown on the edges. Then let them finish cooking on the hot cookie sheet.
  • If you like perfectly round cookies, when they come out of the oven and they are still hot take a large glass and place it over the cookie. Shimmy the cookie around on the cookie sheet and it will take the shape of the perfectly round glass.
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a plate of cranberry oatmeal cookies

Chewy Cranberry Oatmeal Cookies

These Oatmeal Cranberry Cookies are soft and chewy and make a great sweet treat! They are packed with oats, sweetened dried cranberries, crunchy pecans and white chocolate chips.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Cooling: 10 minutes
Servings: 24 cookies
Author: Susie Weinrich

Equipment

Ingredients

  • ½ cup butter - softened
  • ½ cup light brown sugar - packed
  • ¼ cup granulated sugar
  • 1 small egg
  • 2 tsp. vanilla extract
  • 1 cup all-purpose flour
  • ½ tsp. baking soda
  • ¼ tsp. baking powder
  • ¼ teaspoon kosher salt
  • ¾ cup dried sweetened cranberries - Craisins
  • ¾ cup pecan pieces - toasted
  • ¾ cup quick cooking oats
  • ½ cup white chocolate chips

Instructions
 

  • Preheat oven to 375. Line a baking sheet with parchment paper.
  • With a stand or electric mixer, beat the butter at medium speed until creamy for about 1 minute.
    Gradually add both sugars, beating well for 2 minutes.
    ½ cup butter, ½ cup light brown sugar, ¼ cup granulated sugar
  • Add in the egg and vanilla. Beat until combined.
    1 small egg, 2 tsp. vanilla extract
  • In a small bowl, combine the flour, baking soda, baking powder and salt and whisk together.
    1 cup all-purpose flour, ½ tsp. baking soda, ¼ tsp. baking powder, ¼ teaspoon kosher salt
  • Gradually add the flour mixture to the butter mixture, mix until blended.
  • Add the cranberries, pecans, oats and white chocolate chips and give a quick mix just until combined or stir in by hand.
    ¾ cup dried sweetened cranberries, ¾ cup pecan pieces, ¾ cup quick cooking oats, ½ cup white chocolate chips
    oatmeal cranberry chocolate chip cookie dough in a bowl
  • For thicker cookies, refrigerate the dough for 20-30 minutes at this point.
  • Drop dough by heaping Tablespoonful’s – 2 inches apart on the baking sheet lined with parchment paper.
    If baking in batches place the additional cookie dough in the fridge.
    portions of oatmeal cranberry cookie dough on a baking sheet
  • Bake the cookies for 9-11 minutes or until lightly browned. Finish cooking on the hot baking sheet for 2 minutes.
    Transfer to a baking rack for cooling.
    a plate of cranberry oatmeal cookies

Recipe Tips and Notes:

 
  • for thicker cookies refrigerate the dough for 30 minutes before baking.
  • For prettier cookies, dot the outside of the portioned cook dough with cranberries/pecans/white chocolate chips before baking.
  • Pull the cookies a minute before they start to brown on the edges. Then let them finish cooking on the hot cookie sheet.
  • If you like perfectly round cookies, when they come out of the oven and they are still hot take a large glass and place it over the cookie. Shimmy the cookie around under the glass and it will take the shape of the perfectly round glass.
Did you make this recipe?Connect with me and let me know by commenting below!
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White Chocolate Chex Mix

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‘Tis the season of Chex Mix, and we LOVE this White Chocolate Chex Mix as a sweet and salty twist on the original. It is so easy to put together with just Chex cereal(s), Cheerios, pretzels, nuts, M&M’s and almond bark. Melt, mix, and walk away… your White Chocolate Chex Mix will be ready in minutes.

Fingers picking up a chunk of sweet chex mix from a bowl.

Ingredient Details

Almond Bark – is the perfect sweet binder for this Chex Mix. You can also use white chocolate melting wafers, but I would not recommend white chocolate chips/morsels.

Cereals – you will need a Corn Chex, Rice Chex and plain Cheerios. A store brand version of these cereals will work too!

Mini Pretzel Twists – really any plain salted pretzel will work here, we just like how the size of the mini pretzel twists work with the other ingredients.

Dry ingredients for white chocolate chex mix measured and added to a mixing bowl but not combined.

Roasted Salted Peanuts – add the perfect salty crunch to this mix!

M&M’s – you can also choose M&M’s that are

How To Make White Chocolate Chex Mix

This is just a quick overview of the steps, including pictures, how to make this Sweet Chex Mix, for more detailed instructions pop down to the recipe card.

White chocolate chex mix dry ingredients combined in a mixing bowl.

Step 1

Mix all of the dry ingredients together in a large bowl; Cheerios, Chex, Peanuts, Pretzels, M&M’s.

Melted white chocolate poured over dry chex mix ingredients in a mixing bowl.

Step 2

Chop the almond bark and melt it in the microwave. Pour it over the Chex mix.

Wooden spoon stirring melted white chocolate into the dry chex mixture.

Step 3

Give it a good stir, working quickly.

Spoon drizzling white chocolate over white chocolate chex mix that's been combined and drying on parchment paper.

Step 4

Spread the mix out on a large piece of parchment or wax paper. Drizzle extra white chocolate over the top for extra flair!

Hands breaking up white chocolate chex mix into big pieces.

Step 4

Break the larger pieces into bite size chunks. Then serve it up!!

Storing

Keep your White Chocolate Chex Mix in an airtight container in the fridge for up to 1 week!

Great Edible Gift!

This Sweet and Salty Chex Mix makes a great edible gift. After it is completely cooled and set, break it apart and place it in cellophane baggies tied with festive ribbons.

Recipe Tips To Remember

  1. Use an almond bark or white chocolate melting wafers, not white chocolate chips.
  2. Sub Holiday colored M&M’s for a festive touch.
  3. Work quickly after the almond bark is melted, it will set up relatively fast.
  4. Spread the White Chocolate Chex mix out on parchment or wax paper to set.
  5. For an extra flair, drizzle extra white chocolate over top while it is setting up. Could also use dark chocolate for contrast!
  6. Crack the mix into bite sized pieces.

More Sweet Snacks

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Hands holding a bowl of sweet white chocolate chex mix.

White Chocolate Chex Mix Recipe

This White Chocolate Chex Mix is a perfect sweet and salty version of the original. Made with almond bark, Chex, Cheerios, Pretzels, Roasted Peanuts and M&M's.
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Prep Time: 5 minutes
Cook Time: 3 minutes
Cooling: 15 minutes
Total Time: 23 minutes
Servings: 12 people
Author: Susie Weinrich

Ingredients

  • 1 pound almond bark - or white chocolate melting wafers, NOT white chocolate chips
  • 3 cups Rice Chex cereal
  • 3 cups Corn Chex cereal
  • 3 cups Cheerios
  • 2 cups tiny pretzels
  • 2 cups dry roasted peanuts
  • 12 oz. M&M’s plain candy

Instructions
 

  • In a very large bowl, mix all of the dry ingredients. Set aside.
    3 cups Rice Chex cereal, 3 cups Corn Chex cereal, 3 cups Cheerios, 2 cups tiny pretzels, 2 cups dry roasted peanuts, 12 oz. M&M’s plain candy
    White chocolate chex mix dry ingredients combined in a mixing bowl.
  • Chop the white chocolate almond bark. Then place in a microwave safe bowl. Microwave on full power for 1 minute. Remove and stir. Return to microwave for 15 second intervals until just melted. Stir between intervals.
    Chef's knife resting next to chopped white chocolate.
  • Slowly pour the chocolate mixture over the cereal mixture and stir to evenly coat.
    Wooden spoon stirring melted white chocolate into the dry chex mixture.
  • Spread the mixture on parchment or waxed paper and cool. Optionally drizzle extra melted almond bark over top for extra "prettiness".
    Spoon drizzling white chocolate over white chocolate chex mix that's been combined and drying on parchment paper.
  • Once the mixture is cool, about 15 minutes, break the larger pieces into smaller bite sized pieces.
    Hands breaking up white chocolate chex mix into big pieces.
  • Store in an airtight container and refrigerate to keep fresh, up to 1 week.

Recipe Tips and Notes:

  1. Use an almond bark or white chocolate melting wafers, not white chocolate chips.
  2. Sub Holiday colored M&M’s for a festive touch.
  3. Work quickly after the almond bark is melted, it will set up relatively fast.
  4. For an extra flair, drizzle extra white chocolate over top while it is setting up. Could also use dark chocolate for contrast!
Did you make this recipe?Connect with me and let me know by commenting below!
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Bite Sized Cherry Macaroons

by 2 Comments

These bite sized Coconut and Cherry Macaroons are so delicious – if you love flavors of coconut, almond extract and maraschino cherries, then jump right down to the recipe and get in your kitchen! These Macaroons are a classic Christmas cookie, but I think they are absolutely perfect around Easter too!

Hand picking up a cherry macaroon.

This is a very easy cookie to make and they are just bite sized, so they are the perfect sweet treat that isn’t too much. Some other bite sized treats we love are these Pecan Snowball Cookies and Peanut Clusters!

Macaroon vs Macron

Have you ever thought…”Am I saying it right? Is it MacarOON or MacrON?” Well, I’m here to tell you that they are two totally different types of cookies!

Cherry macaroons piled on a cake stand to enjoy.

A Macaroon, which is what this Cherry Macaroon Recipe is, is a small mounded cookie that contains coconut.

A Macron is a delicate sandwich style cookie that has a light cream filling. It is a traditional French cookie that can be difficult to perfect. They are made with meringue usually come in different colors and flavors.

Ingredient Details

Salted Butter & Crisco – A mixture of butter and Crisco (also called shortening) is perfect for these cookies!

Sugar – You will just need plain white sugar for these Coconut Cherry Macaroons, no brown sugar in this recipe.

Large Eggs – 2 large eggs mix into these cookies.

Almond Extract – We LOVE almond extract. Just about any dessert that includes it is my favorite. If you also love almond extract, you are going to love these macaroons. A little goes a long way, so just add the 1 teaspoon to the mixture.

Ingredients needed to prepare cherry macaroons.

All Purpose Flour, Baking Powder, Kosher Salt – These are the dry ingredients for the Cherry Macaroon Cookies. Make sure you are using kosher salt, not iodized table salt.

Maraschino Cherries – You can usually find maraschino cherries in the aisle with other sundae toppings, or the baking aisle. You will use just about an entire jar between mixing them in the cookies and topping them.

Shredded Sweetened Coconut – Just a traditional coconut flake is all you need, no need to get the “angel hair” coconut. But make sure that you DO use sweetened coconut.

Pecans or Walnuts – We always use pecans, but walnuts will work too. They add a nice nutty crunch to the cookies.

How To Make Cherry Macaroons

Before you make these Cherry Macaroons it is important that you make them BITE SIZED! If you make them larger they will not bake properly or set up in the oven.

Susie holding a cake stand filled with a pile of cherry macaroons.

These cookies are super easy to make! The following is a quick overview of the steps to make Cherry Macaroon Cookies, for more detailed instructions and ingredient amounts, head down to the recipe card.

Kitchen aid paddle creaming ingredients for cherry macaroons.

Step 1

Cream together the butter and shortening.

Paddle resting in a mixing bowl with the batter for cherry macaroons.

Step 2

Add in the sugar. Then one egg at a time and the almond extract.

Blend in the flour, baking powder and kosher salt.

Cherries mixed into cherry macaroon batter.

Step 3

By hand stir in the chopped cherries, coconut and nuts.

Empty cookie scoop resting on the baking sheet next to cherry macaroon cookie batter scoops.

Step 4

Drop by the rounded teaspoon-ful onto a parchment lined baking sheet.

Top each cookie with ¼ of a maraschino cherry.

Cherry Macaroons that have been baked, cooling on a wire rack.

Step 5

Bake at 350°F for 10-12 minutes.

Cherry macaroons piled on a cake stand to enjoy.

Step 6

Let cool on the baking sheet for about 10 minutes, then eat them up!!!

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Rate This Recipe→
Cherry macaroons piled on a cake stand to enjoy.

Bite Sized Cherry Macaroon Recipe

A little bite sized Cherry Macaroon that is full of coconut, pecans, maraschino cherries and almond extract flavor. Great cookies anytime of the year, but are truly a classic cook for Christmas and Easter.
No ratings yet
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Servings: 60 cookies (approx)
Author: Susie Weinrich

Equipment

Ingredients

  • ½ cup butter
  • ½ cup shortening - (Crisco)
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. almond extract
  • 2 ½ cups all purpose flour
  • 1 tsp. baking powder
  • ¾ tsp. kosher salt
  • ½ cup chopped maraschino cherries - plus more for garnish
  • 2 cups shredded sweetened coconut
  • 1 cup chopped pecans - (or chopped walnuts)

Instructions
 

  • Before you begin, it is imperative to make these "bite sized" so they will bake up right in the oven. Each cookie should be about 1 teaspoon in size when dropped on the cookie sheet for the oven, they will expand and puff up in the oven.
  • Preheat the oven to 350℉. Line baking pans or cookie sheets with parchment paper.
  • With a stand or electric mixer, cream together the butter and shortening until combined and fluffy, up to 2 minutes.
    ½ cup butter, ½ cup shortening
    Kitchen aid paddle creaming ingredients for cherry macaroons.
  • Gradually add sugar, mixing well.
    1 cup sugar
  • Add eggs and almond extract and mix together.
    2 eggs, 1 tsp. almond extract
  • Blend in flour, baking powder and salt.
    2 ½ cups all purpose flour, 1 tsp. baking powder, ¾ tsp. kosher salt
    Paddle resting in a mixing bowl with the batter for cherry macaroons.
  • By hand stir in the cherries, coconut and nuts.
    ½ cup chopped maraschino cherries, 2 cups shredded sweetened coconut, 1 cup chopped pecans
    Cherries mixed into cherry macaroon batter.
  • Drop by rounded teaspoon onto baking sheet lined with parchment paper. Garnish each cookie top with ¼ of a maraschino cherry.
    It is very important you don't try to make larger macaroons, they won't bake and set right. These are written and tested to be smaller bite sized cookies. A rounded teaspoon of dough each!! A melon baller is perfect!
    Empty cookie scoop resting on the baking sheet next to cherry macaroon cookie batter scoops.
  • Bake at 350°F for 10-12 minutes… if baking on a dark baking sheet, you will only need 10 minutes.
  • Let the macaroons cool on the cookie sheet for about 10 minutes.
    Cherry Macaroons that have been baked, cooling on a wire rack.
  • Store at room temp in a covered container.
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