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Buffalo Chicken Nachos

January 4, 2021 by Susie Weinrich 5 Comments

Talk about amazing game day food. These Buffalo Chicken Nachos are the perfect mash up of Buffalo chicken wings, Buffalo chicken dip and nachos, all in one! Tortilla chips are loaded with a homemade creamy buffalo chicken sauce and then topped with melted cheese, a little blue cheese crumble and some green onions. Just add a cold drink and a pile of napkins on the side.

a tray of buffalo chicken nachos topped with green onions

Some other great appetizer recipes to check out are Buffalo Chicken Meatballs, baked spinach artichoke dip, skillet Cajun shrimp, and BBQ chicken sliders.

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Ingredients & Supplies

Here are the things you will need to make this Buffalo Chicken Nacho recipe:

Large rimmed baking sheet
Tortilla chips – use a sturdy tortilla chip to handle all the yummy buffalo chicken topping!
8 oz. cream cheese, softened – make sure your cream cheese is softened so it will mix into the topping well.
2 cups cooked shredded chicken – great time to use a rotisserie chicken! But if you want to cook your own this rotisserie chicken or poached chicken works great here. If you have an Instant Pot you can make this Instant Pot Shredded Chicken. Or for another layer of flavor you could use Smoked Chicken!
Franks Red Hot Wing Sauce (Buffalo Sauce) – this is what we use in the Buffalo Chicken Meatballs too, grab the one that say “WING” on it, it is a prepared sauce that works perfectly in this recipe.
½ cup sour cream
1-2 fresh garlic cloves
3 cups shredded cheese – cheddar, Monterey jack, Colby jack, or pepper jack will all work! Shred the cheese instead of buying pre-shredded, it melts creamier!
blue cheese crumbles – optional but so good!
green onions – makes a great garnish!

How to Make Buffalo Chicken Nachos

You may have heard of Buffalo Chicken Dip, this nacho recipe is like taking that dip to the next level! Let’s get started…

Step 1

Preheat the oven to 350°F. Mix the chicken, buffalo wing sauce, sour cream, cream cheese, and garlic.

tortilla chips with buffalo chicken dip spread out over top

Step 2

Lay a pile of tortilla chips on the rimmed baking sheet, dot the top with the buffalo chicken dip.

Pop in the oven for 5 minutes.

Buffalo Chicken Nachos with cheese melted over top

Step 3

Spread the warm dip over the chips, top with cheese and pop back in the oven for 5-8 mins.

buffalo chicken nachos garnished and ready for serving

Step 4

Garnish the top with blue cheese crumbles, ranch, green onions, etc…

More Buffalo Recipes

Apple Spice Cake with Butter Rum Sauce

December 22, 2020 by Susie Weinrich 1 Comment

Apple Spice Cake is a lovely spiced cake recipe that is full of apples pieces. It has notes of cinnamon, nutmeg and clove that pair perfectly with the tender cooked apple pieces. It is served with a drizzle of decadent Butter Rum Sauce or Brown Sugar Caramel Sauce.

butter rum sauce being drizzled over a piece of apple spice cake

If you are looking for other apple dessert recipes, check out some of these on Mom’s Dinner:

Ingredients & Supplies

Here are the items you need to make this apple spice cake recipe:

9×13 baking pan
baking spray
eggs
vegetable oil
sugar
flour
cinnamon, nutmeg, ground ginger, ground clove
salt
baking soda
vanilla and almond extract
pecans or walnuts
fresh apples

Photo also includes ingredients for the Butter Rum Sauce:

Apples

This recipe calls for 4 cups of fresh apples. We like to use Granny Smith (green) apples because they hold up during baking. The slight tartness of the Granny Smith variety also balances this sweet cake.

However feel free to use other varieties of apples or a combo of many! Just make sure you have 4 cups.

How To Make Apple Spice Cake

Start by preheating the oven to 350 degrees. Then generously grease/spray your 9×13 pan and set it aside.

In a stand mixer with a paddle attachment (or a hand held mixer and a large bowl) beat together the eggs, oil, and sugar, about 1 minute.

In a separate bowl whisk together the flour, cinnamon, nutmeg, ginger, clove, baking soda and salt.

With the mixer on low gradually add the flour mixture to the egg mixture, just until it is combined. Add in the vanilla and almond extract and give it one final quick mix.

Fold in the apples and nuts.

Pour the batter into the prepared 9×13 pan. Bake for 45-50 minutes until it is cooked through and a toothpick inserted in the center comes out clean with no raw batter.

If you are using a glass baking pan cooking time will be closer to 45-50 minutes. If you are using a metal baking pan cooking time will be closer to 40-45 minutes.

TIP: if your cake is browning too much on the top towards the end of the cooking time, tent some foil loosely over the cake.

Let the cake cool for 30+ minutes before cutting. When you cut the cake use a sharp knife to cut through all the apples.

Serve topped with the Rum Butter Sauce (linked above)!

Storing

With all the apples in this cake it will actually get more and more moist as it sits. So you will want to finish the cake up within about 3-4 days of making it. Store at room temp or in the fridge, in a covered pan.

Apple spice cake with butter rum sauce being drizzled over the top

Brunch Bread

This Apple Spice Cake also makes an amazing breakfast bread/cake for a brunch! Instead of the butter rum sauce you can simply dust the top with a little powder sugar.

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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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The BEST Yukon Gold Mashed Potatoes

December 21, 2020 by Susie Weinrich 4 Comments

I grew up on potatoes and I know making perfect mashed potatoes takes more than just boiling and mashing – seasoning those potatoes is EVERYTHING. With the right ingredients and ratios, these Yukon Gold Mashed Potatoes turn out silky and super flavorful. Exactly the kind of side dish that makes everyone at the table go back for seconds, so you better make enough!

A large serving bowl of Yukon Gold Mashed Potatoes topped with melting butter

These Yukon Mashed Potatoes are the ULTIMATE, CREAMIEST and MOST FLAVORFUL mashed potato recipe you will find!!! Golden and buttery Yukon potatoes are a great start, then we add a ton of flavor with cream cheese, sour cream, raw garlic and butter. They are so delicious you don’t even need gravy (although add the gravy if you want!).

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Why Yukon Gold for Mashed Potatoes?

Yukon Gold potatoes are delicious potatoes that have thin skin and a yellow tinted flesh. This hybrid was developed in Canada in 1960.

They are great for mashed potatoes because they hold their shape which can make them a great option for potato salad. But it also means they won’t disintegrate in the simmering water and they won’t absorb all the water and become flavorless!

If you prefer to use Russet Potatoes in your mashed potatoes, pop over to this recipe for Roasted Garlic Mashed Potatoes or Instant Pot Mashed Potatoes.

Yukon Mash Ingredients

If you were to just boil potatoes and mash them up with a little butter and milk they would be ok, but not great, and definitely not perfect! The combo of ingredients in this Yukon Gold Mashed Potato recipe are what make them the BEST:

ingredients for perfect yukon gold mashed potatoes — *Ingredients Shown Clockwise: Yukon gold potatoes, kosher salt, cream cheese, garlic, butter, milk and sour cream.*

Equipment:

large pot
hand held mixer, potato masher, food mill, or potato ricer

Ingredients:

3 lbs Yukon Gold potatoes, peeled, cut (2-3 inch chunks) and rinsed
cool water- start your potatoes in cool water so they cook evenly.
kosher salt – potatoes need a lot of salt, so don’t be shocked at the amount of salt you need!
full fat cream cheese, softened – make sure your cream cheese is softened a little, this ensures it mixes into the potatoes well.

salted butter – mashed potatoes + plenty of butter = true love forever.
full fat sour cream – this adds a ton of flavor and creaminess to your potatoes.
milk -2%, whole milk or half & half is perfect
1 garlic clove- just one raw garlic clove minced up really well takes these mashed potatoes over the top!

Mom’s Top Tip For Soft Cream Cheese in a hurry

To soften your cream cheese quickly, you can cube it into 1 inch pieces. Leave it at room temp for the time it takes the potatoes to cook.

Start The Potatoes In Cool Water

You specifically want to start your peeled, cut and rinsed Yukon Gold potatoes in COOL tap water.

By starting them in cool tap water you allow the water and the potato to rise together in temperature, ensuring an even cook all the way to the center of the potato.

If you bring the water to a boil first it will result in a potato that has the first layer boiled to death and falling apart by the time the middle is done!

Simmer Not Boil

When you make these mashed potatoes I recommend that you simmer instead of boil. This way you get an even cook on the potatoes without destroying the outside layer! This will take around 40 minutes.

Mom’s Top Yukon Mash Tips

Cut your potatoes in 2-3 inch cubes. Cutting them too small will result in watery flavorless potatoes.
Simmer instead of boiling for an even cook all the way through without destroying the outer layer.
Start your potatoes in cool water so the outer layer doesn’t boil off before the inside is done.
Rinse away the extra potato starch which will prevent your potatoes from becoming gluey. Rinse them after peeling and cutting.
Warm the milk and butter together until the butter is melted but the milk is not simmering, just warmed through. This will not only help keep your potatoes stay nice and warm, it helps the liquids blend better with the potatoes making it nice and creamy!
Do not over process! This will make your potatoes resemble melted cheese more than fluffy mashed potatoes! Never process your potatoes in a blender or food processor.

Troubleshooting:

If your potatoes got too thin, if you have time boil some additional potatoes, mash them up and add them to the mix. If you are short on time add some dried instant potato flakes a tablespoon or two at a time.
If your potatoes are too thick, warm a little milk (or broth) in the microwave and then stir it in a tablespoon or two at a time.

How to Freeze Yukon Mashed Potatoes

You can totally freeze your mashed potatoes. If you have a lot of leftovers, freeze them. If you are trying to prep for a big occasion, make your mashed potatoes ahead and freeze them!

After your prepared mashed potatoes have cooled, scoop them into little dollops on a baking sheet (that will fit in the freezer). Pop it in the freezer for a couple hours until they are frozen solid, then place them in a freezer safe baggie. They will be good in there for about 3 months!

When it is time to serve your frozen mashed potatoes simply place them in a skillet over medium-low heat with a little water or broth and stir them as they melt right in the pan!

boiled yukon gold potatoes in a pot and mashed potatoes in a pot

Golden Mashed Potatoes FAQs

How Many Potatoes Do I Make?

Imagine if you ran out of mashed potatoes…(insert gasp!).
Figuring out how many potatoes can be tricky, because the initial ingredient (raw potatoes) don’t really give you a visual on how many mashed potatoes it will make. If you stick to making ½ lb of potatoes per person then you will always have enough!

Gravy Recipes

These mashed potatoes are flavorful enough that you don’t really need gravy. But sometimes you need it, like on holidays, to also pair with the turkey!

Here are a couple gravy recipes to accompany your potatoes. The nice thing is you don’t need drippings for any of these recipes:

Mashed Potato Side Dish

These mashed potatoes make a great side dish to just about anything. They go really really well with Swedish Meatballs or Beef Meatballs with Gravy.

If you are trying to plan a dinner, here are a couple entree recipes to check out:

More Mashed Potato Recipes

Delectable Butter Rum Sauce

December 19, 2020 by Susie Weinrich 27 Comments

Butter Rum Sauce is a buttery caramel-like-sauce that has a lovely flavor from the dark rum. Don’t worry it doesn’t taste like a cocktail as the liquor will boil out during cooking. It is made with 5 simple ingredients – butter, brown sugar, sugar, cream, and dark rum.

It is perfect drizzled over apple spice cake, apple crostata, brownies, apple nachos, bread pudding, pancakes or just ice cream! And if I’m being honest I have been spotted eating it by the spoonful (it’s REALLY good!).

Ingredients & Supplies

You don’t need much to make this butter rum sauce recipe, just 5 ingredients:

saucepan
1 stick of butter (preferably salted)
brown sugar
granulated sugar
heavy whipping cream
dark rum

Dark Rum

When you buy dark rum (or look through your liquor cabinet), you want to make sure you get “dark rum”. It will literally be darker in color, like a caramel color. Definitely do not use the clear rum, it will not have the right flavors for this recipe. Dark rum is aged and the molasses flavors are enhanced.

If dark rum is not something you would normally keep in the house or would use for cocktails, you can absolutely buy an airplane sized bottle of dark rum! They are usually kept up by the registers at the liquor store.

Rum Extract

If you prefer to not use alcohol you can absolutely sub 1 teaspoon rum extract for the dark rum.

How to Make Butter Rum Sauce

There is not much to making this Butter Rum Sauce. Just add all the ingredients to a saucepan over medium heat. Let it all melt together and then let it simmer for about 2-3 minutes.

Remove it from the heat and let it cool. It will thicken more as it cools.

If you like a stronger rum/alcohol flavor you can wait and add the rum in the last 30 second of simmering the sauce. But, be careful that it doesn’t boil up on you!

Storing

Store your cooled butter rum sauce in the fridge in an airtight container for up to 2 weeks. I like to store mine in a mason jar with a lid.

Reheating

To reheat the sauce just portion out how much you want to use into a saucepan and place over low heat for about 5 minutes (less if you only have 1 or two portions), stirring occasionally, until it is the right consistency for drizzling!

a jar of butter rum sauce being drizzled with a spoon

Other Recipes Using Dark Rum

If you have purchased a bottle of dark rum and now are thinking what am I going to do with this… her are a few recipes you can make to use it up!

Cocktails:

Ina Gartens Dark Rum Southside
Spruce Eats Dark and Stormy
or just a really good Rum & Coke (Cuba Libre)

Food:

Butter Rum Sauce Recipe + Video

A delicious recipe for Butter Rum Sauce, made with just 5 ingredients. Perfect for drizzling over pies, bread puddings, cakes, or ice cream!

5 from 26 votes

Print Pin Rate Save

Prep Time: 5

Cook Time: 3

Cooling: 30

Total Time: 38

Servings: servings

Calories: 172kcal

Author: Susie Weinrich

Ingredients

▢ ½ cup butter
▢ ½ cup granulated sugar
▢ ½ cup brown sugar
▢ ½ cup heavy whipping cream
▢ 1 tablespoon dark rum - up to 2 tablespoon for stronger flavor. (could sub 1 teaspoon rum extract if you prefer to not use alcohol)

Instructions

Combine all of the ingredients in a saucepan and bring to a simmer over medium heat. Simmer for 2-3 minutes until slightly thickened and coats a spoon.
½ cup butter, ½ cup granulated sugar, ½ cup brown sugar, ½ cup heavy whipping cream, 1 tablespoon dark rum
TIP: for a stronger rum/liquor flavor wait and add the rum in the last 30 seconds of simmering. But be careful if it boils up.
Remove from the heat. Let it cool for about 30 minutes, it will thicken more as it cools.

Storing

Store any unused (and cooled) butter rum sauce in an airtight container in the fridge for up to 2 weeks. A mason jar works nicely!

Reheating

To reheat the butter rum sauce right out of the fridge place it in a saucepan over low heat for about 5 minutes (less if you are only warming 1 or 2 portions), stirring occasionally. Once it has darkened in color and is the right consistency pull it from the heat.

Serving

This butter rum sauce is amazing drizzled over spiced apple cake, apple crostata, apple nachos, or over ice cream!

Did you make this recipe?Connect with me and let me know by commenting below!

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Creamy Potato Leek Soup

December 18, 2020 by Susie Weinrich 2 Comments

This Potato Leek Soup recipe is incredibly flavorful, thick and creamy. It is one of the ultimate comfort food recipes perfectly paired with a pair of sweatpants and a cold night. The recipe starts with leeks, which are like a mild onion or a really big green onion, the are cooked down with garlic and then simmer in broth with potatoes. The finishing touches are cream, sour cream and parmesan cheese. Now that sounds good!

two bowls of potato leek soup with parsley and bread

If you love a potato based soup then you should also check out this Instant Pot Creamy Potato Soup, Ham and Potato Chowder, Zuppa Toscana, or Cauliflower and Potato Chowder.

Ingredients & Supplies

Here are the groceries and kitchen supplies you will need to make this Potato Leek Soup Recipe:

One of the following to mash or puree the potatoes – potato masher, potato ricer, blender
Large heavy bottomed pot – like a dutch oven
leeks
butter
yukon gold potatoes
bay leaves
garlic
chicken broth
chicken base (I like Better Than Bouillon brand)- this is the secret to really good soup!
season salt (Lawry’s)
dried basil
heavy whipping cream
sour cream
parmesan cheese

Leeks

A leek is a vegetable that looks like a really huge green onion. It is related to garlic, onions and shallots, which makes sense because it tastes like a very mild onion. It is the perfect addition to a Potato Soup! You can find them in just about any grocery store.

To learn more about leeks, you can pop over to this article All About Leeks from Spruce Eats.

a leek with the root and stem cut and then split in half

Leeks are grown in very sandy soil so they have a tendency to be sandy and dirty through all their layers. To prepare, trim the root end and the dark green stems and discard. Split the remaining white and light green part of the leek in half lengthwise and run under water splitting the layers open with your fingers.

How to Make Potato Leek Soup

Sauté Leeks

Start with your pot over medium heat and melt the butter. Add the sliced leeks and saute until they are wilted, about 5 minutes.

Add the garlic and saute another 2 minutes.

Add seasonings and potatoes

Stir in the season salt, pepper, dried basil, bay leaves, chicken base and chopped potatoes.

Add liquid and simmer.

Pour in the chicken broth and water. Increase the heat to medium high and simmer for 20 minutes. If it starts to boil turn the heat back to medium.

Once the potatoes are fork tender lower the heat back to low. Remove the bay leaves and discard.

potato and leek soup being made in a pot

This next part is completely up to personal preference…. do you want your soup silky, chunky, semi chunky?

Silky Soup

With a slotted spoon remove as much of the potatoes and leeks as you can, place in a blender or food processor. Add enough liquid from the soup so that the solids will process smooth. Add the puree back to the soup and stir.

Tip: Be careful when you blend hot food, leave room in the blender do not fill it to the top and vent the blender or processor.

Semi-Chunky Soup

This is usually how I make my soup…

Take a hand held potato masher and mash all the large chunks right in the pot. You will basically be making smaller chunks… so a mix of chunky and silky.

Chunky Soup

Using a wooden spoon lightly mash about half of the potatoes right in the pot and stir the mash into the soup.

Finishing the Soup

To finish the soup stir in the cream, sour cream, and parmesan cheese until it is completely melted in and incorporated.

adding in cream, sour cream and parmesan cheese to potato leek soup

Let it cool for a few minutes, taste for seasonings, and serve!

Garnish

To make a white swirl garnish like in the photos thin a little sour cream with milk or cream, until it is a drizzle consistency.

Reheating

This Potato Leek Soup will thicken in the fridge. So when you are reheating you may need to add a little milk or broth to reconstitute the soup.

Make It A Meal

This Potato Leek Soup is pretty filling on its own, so it really just needs a dipper. Some warm crusty bread will do nicely!

More Potato Soup Recipes

Instant Pot Creamy Chicken Alfredo

December 17, 2020 by Susie Weinrich 34 Comments

This Instant Pot Creamy Chicken Alfredo is not only SO easy to make in your electric pressure cooker, it is SO flavorful! The chicken broth adds depth to the alfredo sauce, the cream and parmesan are perfectly, well, creamy, and the lemon adds a bright acid note that makes this a 5 star recipe!! If you want to try pasta in your Instant Pot then I definitely recommend you start with this Instant Pot Chicken Alfredo recipe!

a bowl of really creamy chicken alfredo pasta with a fork twirling the pasta

If you do not have an Instant Pot you can absolutely make this recipe on the stove top. Just follow the instructions over at Creamy Chicken Fettuccine Alfredo.

If you are looking to make pasta in your Instant Pot you may also like to check out this Instant Pot Spaghetti with Jar Sauce, Instant Pot Rigatoni , or Instant Pot Mac and Cheese.

Ingredients & Supplies

Here are the ingredients and supplies that you need to make this Chicken Alfredo recipe in your Instant Pot:

Instant Pot or electric pressure cooker (I use the 6qt)
butter
garlic
chicken broth
heavy whipping cream
fettuccine pasta
chicken
1 lemon
onion powder, kosher salt, and black pepper

Instant Pot Chicken Alfredo Ingredients on a counter — Ingredients Clockwise: Chicken broth, salt and pepper, fettuccine, parmesan, butter, onion powder, garlic, lemon, heavy cream and chicken.

Lemon

Instant Pot Chicken Alfredo is a super rich dish, which can be a little heavy on the palate.

A perfect way to enhance the flavor of alfredo is adding lemon juice and lemon zest (like Giada does). It adds a beautiful note of brightness (acid) and balances some of the heaviness of the cream and carbs.

Don’t skipping the lemon!

Heavy Cream

Definitely make sure that you use HEAVY CREAM in this recipe! The fat content of true heavy cream stabilizes it in the pressure cooker.

It is also what mixes with the butter and starch to thicken into a perfect Alfredo sauce.

If you sub a half and half or milk, you run the risk of it curdling in the Instant Pot.

Chicken

This Instant Pot Chicken Alfredo recipe calls for boneless skinless chicken breast cut into ½ inch pieces.

You can absolutely sub in boneless skinless chicken thighs or a mixture of the two.

As always we recommend using an air chilled chicken. It has consistent texture and taste that is superior to traditional chicken!

Fettuccine

Fettuccine is a type of long pasta that looks like a wide and flat spaghetti noodle. You can easily find it in any grocery store.

I have also made this recipe with linguine and has worked just fine! A linguine noodle looks just like fettuccine but is less wide and thinner.

Parmesan Cheese

Definitely use fresh shredded parmesan cheese to make your alfredo. Using a powder shaker of parmesan will not give you the same texture or flavor.

We always recommend buying the best parmesan you can. If you are able to buy a wedge that comes from a larger wheel that has the parmesan stamp on the rind, absolutely buy it! It will be delicious.

How To Make Instant Pot Chicken Alfredo

If you are a visual learner you can pop over to Pinterest and watch me make this recipe on a 30 minute Episode of Pinterest TV.

This Instant Pot Chicken Alfredo is pretty easy to make. Once you get it all in the Instant Pot you are hands off:

Turn the Instant Pot on to sauté mode. Add the butter and melt. Add the garlic and sauté for 1 minute. Turn the sauté mode off.

Pour in the chicken broth, cream, lemon zest, and lemon juice. Give it a stir to distribute the lemon zest.

Break the pasta in half. Add it to the pot about ¼ at a time, layering in a crisscross pattern. This will help the pasta not all cook together in one clump. Lightly press and shimmy the pasta with a wooden spoon to make sure it is in the liquid.

fettuccine in the Instant Pot with liquid

showing how to criss cross fettuccine in the Instant Pot

Add the raw diced chicken on top of the pasta. Then sprinkle with the onion powder, kosher salt, and pepper.

Pop the lid on, turn the pressure vent to seal, and set to cook on high pressure for 6 minutes. Do a quick release, this will take a few minutes…

Open the pot and stir the pasta and liquid. It will still be pretty “soupy”, that is ok! Let it sit for 5 minutes. This allows the pasta starches to thicken the cream/liquid.

chicken on top of the fettuccine in the instant pot

Instant Pot chicken alfredo that is cooked but not finished

Now add half the parmesan cheese, give it a good stir to combine. Add in the other half of the cheese and stir. By adding half the cheese at a time you help prevent clumping.

Let the Chicken Alfredo sit for another 5-10 minutes to thicken before serving.

Doubling The Recipe

This recipe only calls for 8 oz. of fettuccine and 1 large chicken breast. How many that feeds is completely up to you… at one house that might feed 4 people, at another it might only feed 1 person!

But, you can absolutely double this recipe, there are many comments on Mom’s Dinner and on Pinterest from people that have doubled and tripled the recipe! No problem.

No need to change the cook time when doubling or tripling, stick with a 6 minute high pressure cook and quick release.

TIP FOR DOUBLING AND TRIPLING: When you use the Mom’s Dinner recipe card you can easily change the measurements to the amount of people you are serving.

In the recipe card below simply hover over the “servings” and a slider will appear, move it up or down to the amount of people you have and it will adjust the ingredients!

Side Dish Ideas

To make this Instant Pot Chicken Alfredo a meal add a green salad with a basil vinaigrette dressing or a Big Italian Salad and some warm crusty bread. Some haricot verts (green beans) would also be a great addition.

a table with red wine, crusty bread and a bowl of instant pot chicken alfredo

Nothing better than a big pasta dinner!

Storing and Reheating

Store any leftover Alfredo in the fridge in an airtight container for up to 4 days.

Alfredo is notorious for the cream and butter/oil separating when you reheat. The nice thing about this recipe is that there is not a ton of butter, so you don’t need to worry about it separating a ton!

Simply add a splash of milk or broth give it a stir and microwave for 30 seconds. Stir again and microwave for another 30 seconds.

Pro Tips

Here are a few tips to make sure your Instant Pot Chicken Alfredo recipe turns out perfect!

Do not overcook your garlic. It just needs about 1 minute in the butter to become fragrant.
When you add your pasta to the pot make sure you break it in half and then layer it in 4 layers, in a crisscross pattern. This will help the pasta not clump together.
Let the pasta rest for 5 minutes after the quick release and after you add the cheese. This allows the natural pasta starches to thicken the liquid.
Add the parmesan cheese in two batches. This prevents the cheese from becoming one big clump.

FAQ and Troubleshooting

Alfredo sauce too thin after cooking

Turn the sauté mode on low and stir constantly while the heat thickens the cream sauce. Be careful that it doesn’t burn on the bottom of the pot. Also stir in a little extra parmesan cheese to thicken.

Alfredo sauce is too thick

Add a little extra milk, cream or chicken broth to thin it out.

Liquid is spattering during venting

With a wooden spoon tap the vent closed and let it natural release for a minute, then try again.

Will heavy cream curdle in the Instant Pot

No, you can pressure cook with heavy cream. The higher fat content will stabilize it during cooking!

Should I cut my chicken before adding it?

Yes, you want to cut your chicken breast into ½ inch pieces so they cook quickly with the pasta. This also eliminates the step of cutting the hot chicken after it cooks in the Instant Pot.

Can I use milk instead of heavy cream for Alfredo?

No. When you are making a cream sauce like this Alfredo in the Instant Pot it is imperative that you use heavy cream and not milk or half and half. The fat in the heavy cream stabilizes it in the Instant Pot and will ensure it doesn’t curdle.

Other Instant Pot Chicken Recipes

There are quite a few Instant Pot Chicken Recipes on Mom’s Dinner, but here are some that we highly recommend you put on your “must make” list:

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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

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Easy Snickerdoodle Muffins

December 16, 2020 by Susie Weinrich 1 Comment

Snickerdoodle Muffins are a great swap out for the snickerdoodle cookie that everyone loves. They are tender muffins coated with a a delicious cinnamon sugar topping. The nice thing about the muffin version is you can eat them for breakfast and not feel bad! Just add a cup of coffee or a glass of milk.

snickerdoodle muffins on a piece of wax paper

This snickerdoodle muffin recipe is easy to make with the help of bisquick mix. You also do not need a stand mixer or hand held mixer, it is all done by hand!

Some other muffin recipes you might like are these amazing coffee cake muffins or flavorful cranberry orange muffins.

BTW, if you need a great cookie recipe, these snickerdoodle cookies are amazing!

Ingredients & Supplies

Here are the items you need to grab to make these Snickerdoodle Muffins:

12 cup muffin tin
muffin liners (paper or silicone)
Bisquick Baking Mix
sugar
baking powder
cream of tartar
cinnamon
applesauce
milk
1 egg
vegetable oil
vanilla extract
butter

How To Make Snickerdoodle Muffins

Start by preheating the oven to 400 degrees. Then line a 12 cup muffin tin with paper (or silicone) liners.

In a large bowl whisk together the Bisquick, sugar, baking powder, cream of tartar, cinnamon, and nutmeg.

Tip: Spoon the bisquick into a measuring cup and then level off the top.

In a separate bowl or liquid measuring cup whisk together the applesauce, milk, egg, vegetable oil and vanilla.

Add the wet ingredients to the dry ingredients and beat vigorously (by hand) for 30 second.

snickerdoodle batter and muffin tins filled

Fill each muffin cup ⅔ full. Bake for 12 minutes. Remove from the oven and cool for about 10 minutes.

While the muffins cool, melt 3 tablespoon of butter in a shallow bowl and make a plate of ¼ cup sugar mixed with 1 ½ teaspoon cinnamon.

dipping snickerdoodle muffins in cinnamon and sugar

Dip the top of the muffin in the butter and then roll in the cinnamon sugar. YUM! Your Snickerdoodle Muffins are ready!

Easy Snickerdoodle Muffin Recipe

Classic Iowa Ham Balls

December 16, 2020 by Susie Weinrich 95 Comments

Ham Balls are a classic Midwestern meatball recipe. It is even more specific to Iowa and Nebraska. It is an unusual recipe that turns out so incredibly delicious. Ground beef and ground ham are mixed with graham crackers crumbs and formed into meatballs, they are then baked with a tomato brown sugar glaze.

Ham Balls baked in a brown sugar and tomato sauce in a glass baking dish

I grew up in Iowa and this is a recipe that we had often! It is a typical Sunday night family dinner recipe.

My husband has become very picky in his old age, I was fascinated with the ingredients and had left over Easter ham saved for bean soup so decided I was going to make these even if I’d end up eating them all myself. Ha! I got 2. He loved them and ate them up as leftovers too. Definitely a keeper recipe. Thanks! Can’t wait to try them on grand children. – Lisa

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Ground Ham for Ham Balls

Ground ham can be hard to find in the grocery store. Actually I don’t think I have ever seen it in the store, unless you are in Iowa!

We are talking ground ham here, not ground pork! Ground pork is made from the shoulder (aka. pork butt). The ham is cut from the leg and is dry or wet cured and sometimes smoked. Ham has the distinct flavor that you are looking for in ham balls.

You will want to purchase a 1-1.25 lb. ham steak or bone-in ham steak. Once it is ground you will want it to be the consistency of ground beef. You have a couple options to make ground ham.

Grab a ham steak at the grocery store and ask the meat counter to grind it for you.
If you have a meat grinder attachment to your stand mixer you can grind the ham steak that way.
I prefer to “grind” it in my food processor. Cut the ham steak into 2 inch chunks then pulse the processor about 40-50 times. You will have perfectly ground ham! (see the photo above)

Graham Cracker Crumbs

Unless you have had these Ham Balls you are probably thinking that graham cracker crumbs are a really odd choice! Just trust, they add a sweetness to the ham balls that perfectly compliments the salty ham and the tangy vinegar in the sauce.

If you need to make graham cracker crumbs you can crush a couple plain graham crackers into a fine crumb. Or you can pulse them a few times in your food processor.

How To Make Ham Balls

This ham ball recipe is pretty simple, it is just a matter of mixing the ingredients and baking.

In a large bowl lightly mix together 1 lb ground beef, 1 lb ground ham, 1 cup graham cracker crumbs, ¾ cup milk, and 1 egg.

Form large meatballs, about ⅓ cup in size, and place in a 9×13 baking dish. You should have about 12-15 meatballs.

In another bowl mix together 1 can tomato soup, ½ cup white vinegar, 1 cup brown sugar, and 1 teaspoon dry mustard. Whisk it all together and then pour the sauce over the meatballs.

pouring the tomato brown sugar sauce over the ham balls

Place in the oven at 350 degrees for 1 hour, basting the top of the meatballs with the sauce once or twice during cooking.

Let the meatballs cool for about 5 minutes and then serve with mashed or baked potatoes and veggies.

a 9x13 baking dish full of Iowa Ham Balls

Other Meatball Recipes

If you love meatballs here are a few other recipes to try:

Originally Published December 2019, Copy Updated and Republished December 2020

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Easy White Chocolate Toffee with Cashews

December 15, 2020 by Susie Weinrich 1 Comment

This is such an easy recipe for White Chocolate Toffee with Cashews. Instead of making a traditional toffee you are making it with saltine crackers and a stove top toffee. Then the cracker toffee is coated in a white chocolate and topped with cashews and dried fruit.

a pile of white chocolate toffee with cashews and dried fruit on top

This makes a great Holiday treat or edible gift. Also check out this similar recipe for Saltine Toffee (also known as Christmas Crack).

Ingredients & Supplies

Here are the things you need to grab to make this white chocolate recipe:

10×15 rimmed baking sheet
foil
baking/cooking spray
butter
dark brown sugar
white chocolate chips
kosher salt
salted cashews
dried fruit: apricots, cherries, cranberries

10×15 Rimmed Baking Sheet

You will want to make sure you have a 10×15 rimmed baking sheet for this recipe and that you fill it completely with saltine crackers. This will ensure the crackers do not “float” apart during the baking process.

Dried Fruit

In this recipe I use dried apricots, dried cherries, and dried cranberries because they are the flavors I love. However, if there is another dried fruit you love, go ahead and include it or make your own combo all together! Just plan on 1 cup of dried fruit.

Making White Chocolate Toffee Step By Step

Start by covering a 10×15 baking sheet with foil and coating in a nonstick baking spray. Fill the sheet pan up with saltine crackers, from edge to edge!

Make the stove top toffee and then pour it over the crackers. Smooth it out with a wooden spoon or spatula.

Bake for 7 minutes.

first three steps for making white chocolate toffee

Top the hot saltine toffee crackers with a sprinkle of kosher salt and the white chocolate chips. Let them sit for about 2 minutes and then spread with a spatula .

steps 4-6 for making white chocolate toffee

Top with cashews and dried fruit, pressing in slightly. Pop in the fridge to help the white chocolate set up. Break apart in serving sized pieces and enjoy!

white chocolate toffee in a baking sheet topped with cashews and dried fruit

Easy White Chocolate Toffee with Cashews Recipe

Coffee Cake Muffins

December 14, 2020 by Susie Weinrich Leave a Comment

These Coffee Cake Muffins are a handheld version of your favorite coffee cake breakfast bread! They are a sweet and tender sour cream muffin base that is piled with a cinnamon sugar streusel topping and then drizzled with the best vanilla glaze. If you make this coffee cake muffin recipe they will absolutely be a breakfast or brunch show-stopper!

coffee cake muffin on a white cake plate, white glaze drizzled and dripping over the sides

If you are looking for more yummy breakfast treats, check out this cranberry almond cake (one of my faves), Blueberry Breakfast Cake, or cranberry orange muffins .

If you have house guests and need a full breakfast you can check out this post on feeding house guests, it has full menus with recipes for breakfast, lunch and dinner!

Ingredients & Supplies

Here are the ingredients and supplies you need to make these Coffee Cake Muffins:

Stand mixer or hand held mixer with a whisk attachment
12 cup muffin tin (2 if you have them, this recipe makes about 16-18 muffins)
paper muffin liners
flour
baking soda and baking powder
salt
butter
sugar
light brown sugar
vanilla
eggs
sour cream (full fat)
cinnamon
powdered sugar
milk

Sour Cream

You will want to make sure you have full fat sour cream for your muffins. The fat in the sour cream adds moisture and richness to your muffins.

Also, the acid in the sour cream contributes to the light and fluffy texture by tenderizing some of the gluten in the flour.

How to Make Coffee Cake Muffins

There are 3 parts to these muffins: the muffin, the streusel topping, and the vanilla glaze. They all add up to the BEST coffee cake muffin recipe.

Preheat the oven to 350 degrees and line the muffin tin(s) with paper liners.

The Streusel

In a bowl add ¾ cup brown sugar, ½ cup flour, 2 teaspoon cinnamon, ¼ teaspoon kosher salt. Stir in the 3 tablespoon melted butter until it is all combined and a little crumbly. Set aside.

The Muffin Batter

In a medium bowl, whisk together the 2 cups all purpose flour (measured by spooning into measuring cup and leveled off), ½ teaspoon baking soda, 1 teaspoon baking powder and ½ teaspoon salt. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment or a handheld mixer with a whisk attachment, whisk together the ½ cup melted butter, ½ cup sugar, ½ cup brown sugar, and 1 ½ teaspoon vanilla.

Then whisk in 1 egg at a time. Finally add the sour cream and mix until it is all combined.

sour cream muffin batter in a mixing bowl with a whisk attachment

Add the dry ingredients to the batter and whisk, just until combined.

Baking

Spoon the batter into the prepared muffin cups, each cup about ¾ full.

Top the batter with about 1 – 1.5 tablespoon of the streusel, piling it high! Gently press the streusel into the batter, this will help it adhere during baking.

a muffin tin full of unbaked coffee cake muffins

Bake for 20 minutes or until a toothpick inserted in the middle comes out clean (no raw batter).

Remove from the oven and cool for 5-10 minutes. Then remove from the muffin tin and cool for another 5-10 minutes (while you make the vanilla glaze).

Vanilla Glaze

In a small bowl stir together 1 cup powdered sugar, 2 tablespoon melted butter, 2 tablespoon milk, and 1 teaspoon vanilla.

Drizzle over the warm coffee cake muffins.

baked muffins on a cooling rack with a bowl of vanilla glaze

Pro Tip: Place the muffins on a cooling rack over a baking sheet or on a parchment paper lined baking sheet to do the drizzling, it will make clean up much faster!

Storing

Store any leftover coffee cake muffins in an airtight container at room temp for up to 4 days.

a spoon drizzling vanilla glaze over a muffin

Make it a Breakfast or Brunch

If you are planning a breakfast or brunch and want to add these muffins, here is a great menu to plan, with recipes!

Sausage Egg Cups
Fresh Fruit Bowl
Cheesy Potatoes
Mimosas or OJ
Coffee (always coffee)

Recipe FAQ’s

Why do they call it coffee cake?

It is because it is meant to be eaten, usually in the morning, with a cup of coffee. It is not a dessert cake, although it is sweet!

Does coffee cake taste like coffee?

Nope! Not at all! In fact there is no coffee in the recipe at all. Coffee Cake, in America, is a vanilla or cinnamon flavored cake topped or filled with a cinnamon streusel. It is named coffee cake because it is meant to be eaten with a cup of coffee, usually in the morning.

Recipe Tips

Keep these things in mind when making your Coffee Cake Muffins:

Use full fat sour cream to make sure you have tender and moist muffins.
Once you add the flour to your muffin batter, don’t over mix. Only mix until the flour is combined into the batter.
Don’t be shy with the streusel topping, use it all!
Lightly press the streusel into the batter. That will help it adhere to the muffins during baking.
Place the muffins on a cooling rack over a parchment lined baking sheet or counter top before drizzling with the glaze. It will make clean up much faster!

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Peanut Butter Buckeye Balls

December 13, 2020 by Susie Weinrich 1 Comment

A Buckeye Ball (Cookie) is a very sweet, no-bake dessert, that is popular in the Midwest. Especially at the Holidays or on game day. They are a soft peanut butter flavored dough ball that is dipped in chocolate. They are best described somewhere between a Reese’s Peanut Butter Cup and peanut butter cookie dough.

Some other traditional Midwest treats that are similar to the Buckeye flavors are a Scotcheroo, Peanut Clusters, Peanut Butter Cup Cookies, and Peanut Butter Chocolate Star Cookies.

Why is it Called A Buckeye

The reason these cookies are called a “buckeye” is because they literally look like a buckeye! Which is the seed that comes from the Buckeye Tree. They were named because the seed of a buckeye tree literally looks like the eye of a buck (male deer).

So I guess these cookies look like the eye of a male deer. HA!

Ingredients and Supplies

If you have a well stocked pantry and baking cabinet you can most likely make these right now! Here is what you will need to make this yummy treat:

Stand mixer or hand held mixer
toothpicks or small fork
wax paper
butter (no subs here!)
powdered sugar
creamy peanut butter
milk
vanilla
semisweet chocolate chips
shortening (Crisco)

How to Make Buckeye Balls Step-By-Step

Make A Peanut Butter Dough : In a bowl of a stand mixer with a paddle attachment mix together the melted butter and 3 cups of powdered sugar.

Now add the peanut butter and mix until smooth. Finally mix in the milk and vanilla until combined.

Now add some of the additional powdered sugar (about ¼ cup at a time) until the dough is crumbly and firm, like playdough. See the photo below:

dough consistency for Buckeye Balls - crumbly and firm

Form the Peanut Butter Balls: Roll the dough into ½-1 inch balls and place on a wax paper lined baking sheet. Pop in the fridge for 1 hour to chill.

PRO TIP: These are pretty sweet cookies/treats so I like to make them a little closer to the ½ inch size.

Dipping The Peanut Butter Balls

Melt the chocolate chips and shortening together until it is smooth.

Take the peanut butter balls out of the fridge. Grab a couple toothpicks or a small fork.

Pick the ball up by poking it with the toothpick and dip ¾ of the ball in the chocolate, so that just ¼ of the peanut butter is still showing at the top. See Photo:

picking up a peanut butter ball with a toothpick — Put the peanut butter ball on a toothpick.

dipping a buckeye into melted chocolate — Put the peanut butter ball on a toothpick.

Place back on the baking sheet and pop in the fridge for the chocolate to set up, about 30 minutes.

Optionally you can run (a clean) finger across the little hole from the toothpick to smooth over, but this step is not totally necessary.

Storing

Store the Buckeye Balls in the fridge in an airtight container for up to 2 weeks.

Freezing

You can also freeze the Buckeye Balls! Just freeze them on the baking sheet (so they are not touching) and then once they are solid pop them in a freezer safe baggie for up to 3 months.

Place them on a baking sheet and thaw in the fridge overnight before serving.

Edible Gift

These make an amazing edible gift, especially at the Holidays. Place them on a tray and cover with cellophane or plastic wrap. Tie with a festive bow and attach this FREE PRINTABLE GIFT TAG!

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Pecan Snowball Cookies

December 12, 2020 by Susie Weinrich 1 Comment

Pecan Snowball Cookies are delicious two or three bite buttery shortbread style cookies filled with chopped pecans and then rolled in powdered sugar (twice!). They are a traditional Christmas cookie in the United States, but they are also known as a Mexican Wedding Cookie or Russian Tea Cakes. I’ve even heard some call them Pecan Sandies.

A pile of pecan snowball cookies with one broken in half

I grew up in a small town in Iowa and these Snowball Cookies were always served at Christmas time, along with Saltine Toffee, Chocolate Star Cookies, Buckeye Cookies, Peanut Clusters, and Peanut Butter Cup Cookies! All traditional cookie recipes!

Ingredients & Supplies

Here are the ingredients and supplies you need to make this Pecan Snowball Cookie recipe:

Stand mixer or hand held mixer
plastic wrap
parchment paper or reusable silicone baking mat
butter
powdered sugar
vanilla
kosher salt
finely chopped pecans
all purpose flour

all the ingredients for snowball cookies laid out

In the Springtime you can change up some of the ingredients to make Lemon Snowball Cookies!

How to Make Pecan Snowball Cookies – Step By Step

Make the dough completely then form into a disk, wrap in plastic wrap and cool in the fridge for about 45 minutes.

disk of cookie dough wrapped in plastic wrap

Preheat the oven to 350 degrees.

Roll about 1 tablespoon of dough each into balls and place on a parchment lined baking sheet.

pecan snowball cookie dough and a tablespoon scoop

pecan snowball cookies on a baking sheet

Bake for 14-16 minutes. Cool for about 2 minutes then roll in powdered sugar. Cool for another 30 minutes and roll in powdered sugar again (it will really stick the second time!!).

rolling pecan snowball cookies in powdered sugar

dipping pecan snowball cookies in powdered sugar for a second time

You can also watch the Web Story for Making Pecan Snowball Cookies!

Freezing Cookies

These delicious little cookies can be frozen easily so that you can enjoy them at a later time! Which is especially great for the Holidays when we are all SO busy!

Make the cookies completely and cool… pop them in the freezer right on the baking sheet so they are not touching.

Once they are frozen individually you can pop them in a freezer baggie and keep for 3 months.

Frozen baked cookies- let them thaw in the fridge overnight and then store at room temp. Roll in powdered sugar one more time before serving!

Freezing Dough

You can also freeze the dough! Roll into individual cookies, lay out on a baking sheet and freeze. Once they are frozen solid pop them in a freezer baggie and keep for 3 months.

Frozen raw dough cookies – let them thaw in the fridge overnight then continue with baking and rolling in powdered sugar.

Make the cookies completely and cool… pop them in the freezer right on the baking sheet so they are not touching.

Once they are frozen individually you can pop them in a freezer baggie and keep for 3 months.

You can also freeze the dough! Roll into individual cookies, lay out on a baking sheet and freeze. Once they are frozen solid pop them in a freezer baggie and keep for 3 months.

Frozen raw dough cookies – let them thaw in the fridge overnight then continue with baking and rolling in powdered sugar.

Tips

Here are a few tips to make sure your Pecan Snowball Cookies turn out delicious!

Make sure your butter is at room temp, softened!
Use parchment paper or a silpat to make sure your cookies release from the pan perfectly!
Give the cookies a good 2-3 minutes to cool out of the oven before rolling in powdered sugar. This allows the cookie to solidify, ensuring they don’t crumble.
Don’t skip the “double dip”. This makes sure you get maximum powder sugar coating! The first coating is like a wet and sticky coating to help the second coat really stick!!
If you use a dark baking sheet only bake 14 minutes… if you have a light colored baking sheet then bake 15-16 minutes.

a pecan snowball cookie that is broken in half to see the middle

Pecan Snowball Cookies

A classic buttery cookie made with just 5 simple ingredients. Similar to a shortbread cookie that is filled with pecans and rolled in powdered sugar (twice!).

Recipe can be doubled for a larger batch!

5 from 1 vote

Print Pin Rate Save

Prep Time: 15

Cook Time: 15

Refrigerating the dough and sugaring: 1

Total Time: 1 30

Servings: cookies

Calories: 138kcal

Author: Susie Weinrich

Equipment

▢
Stand mixer with a paddle attachment or hand held mixer

Ingredients

▢ ½ cup butter - softened at room temp
▢ 1 ¼ cup powdered sugar - divided
▢ ¼ teaspoon kosher salt
▢ 1 teaspoon vanilla
▢ 1 cup all purpose flour
▢ ½ cup pecans - very finely chopped

Instructions

In the bowl of a stand mixer with a paddle attachment (or a hand held mixer) cream together the butter and ½ cup powdered sugar and the salt.
Mix in the vanilla extract.
Scrape the sides of the bowl down. Then gradually mix in the flour, just until the dough comes together.
Finally mix in the chopped pecans until just combined.
On a lightly floured surface flatten the dough into a 1 inch thick disk. Wrap it plastic wrap and pop in the fridge for 45 minutes to 1 hour.
Preheat the oven to 350° and line a baking sheet with parchment paper.
Scoop out 1 tablespoon of dough at a time and with clean hands roll into balls.
Bake for 14-16 minutes, until they are barely beginning to brown.
dark baking sheet = 14 minutes
light baking sheet = 15-16 minutes
Remove from the oven and let the cookies cool for 2 minutes.
While they are still warm roll in the remaining ¾ cup powdered sugar. Place on a cooling rack and let them cool completely (about 30 minutes).
Roll again in the powdered sugar (it will really stick this time!!).
Store in an airtight container at room temp for up to 5 days.

Recipe Tips and Notes:

Recipe can be doubled!! = 32 cookies

FREEZING:

Make the cookies completely and cool... pop them in the freezer right on the baking sheet so they are not touching. Once they are frozen individually you can pop them in a freezer baggie and keep for 3 months.

You can also freeze the dough! Roll into individual cookies, lay out on a baking sheet and freeze. Once they are frozen solid pop them in a freezer baggie and keep for 3 months.

Frozen raw dough cookies - let them thaw in the fridge overnight then continue with baking and rolling in powdered sugar. Frozen baked cookies- let them thaw in the fridge overnight and then store at room temp. Roll in powdered sugar one more time before serving!

Did you make this recipe?Connect with me and let me know by commenting below!

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