menu icon
subscribe
search icon

Brown Sugar Caramel Sauce

by 8 Comments

Yes, you can make caramel sauce with brown sugar!! This is a super simple and foolproof recipe for Brown Sugar Caramel Sauce. It is made with 4 ingredients: brown sugar, butter, karo syrup, and heavy whipping cream. The brown sugar gives it an amazing rich flavor that is great drizzled over ice cream, desserts, or apple pie!

brown sugar caramel sauce on a spoon drizzling into a bowl

Here are a few desserts to try this amazing caramel sauce on:

If you are looking for a caramel candy recipe, you can check out this Rosemary Salted Caramel recipe from my friend Lauren at Zestful Kitchen!

How to Make Brown Sugar Caramel Sauce

This caramel is super easy to make and only takes about 10 minutes, and that includes getting the ingredients out!

Start with a saucepan over medium heat. Add the brown sugar, butter, and Karo syrup to the pot. Stir it to combine and while it is melting together.

caramel sauce bubbling in a saucepan

Bring the mixture to a boil and then boil for 1 minute, while stirring constantly.

Take the pot off the heat and whisk in the heavy whipping cream.

Storing

Store any leftover caramel sauce in the fridge in an airtight container for up to 2 weeks (which also means it can be made ahead!). It will thicken A LOT in the fridge, becoming more like the texture of a really soft wrapped caramel – see below.

caramel with a thicker texture that has been refrigerated

Reheating

Spoon out the amount of caramel sauce you will be using into a saucepan or microwave safe bowl.

Microwave for 30 seconds at a time, stirring in between. On the stovetop, place over medium-low heat, stirring often until it heats through.

If you want it to drizzle a bit thicker you can set it out at room temp for 30 minutes and it will soften enough to “drizzle” in thicker ribbons (like the photo above).

Edible Gifting

This Brown Sugar Caramel Sauce would make a great edible gift! Just make sure you include reheating instructions.

More Dessert Sauce Recipes

Susie leaning on the kitchen counter

๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›

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 Recipeโ†’
brown sugar caramel sauce in a white bowl being drizzled with a spoon

Brown Sugar Caramel Sauce Recipe

An amazing caramel sauce made with brown sugar. It has a rich flavor that is excellent drizzled over desserts- especially apple pie and ice cream!
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 2 cups
Author: Susie Weinrich

Ingredients

Instructions
 

  • In a saucepan over medium heat add the brown sugar, Karo syrup and butter. Stir to combine and bring to a boil, stirring constantly.
    Boil for 1 minute, stirring constantly.
    1 ยฝ cups brown sugar, โ…” cup white Karo syrup, 4 tablespoon butter
  • Remove from the heat and whisk in the heavy whipping cream until it is blended.
    โ…” cup heavy whipping cream
  • The sauce will be thin, let it cool to thicken.

Storing

  • Store cooled caramel sauce in the fridge in an airtight container for up to 2 weeks.

Reheating

  • Microwave for 30 seconds at a time, stirring in between.
  • Stovetop place over medium-low heat, stirring often, until it heats through.
  • If you want it to drizzle a bit thicker you can set it out at room temp for 30 minutes and it will soften enough to "drizzle" in thicker ribbons (see photo)
    caramel with a thicker texture that has been refrigerated

Using

  • This brown sugar caramel is great drizzled over desserts, pie, or ice cream!
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments

Cake Mix Brownies

by 6 Comments

Cake Mix Brownies are a delicious way to make brownies if you don’t want to make them from scratch or don’t have a brownie mix laying around. It only takes 4 simple ingredients to make brownies from a chocolate cake mix! Serve them warm with a dollop of Homemade Whipped Cream or Ice Cream.

cake mix brownie on a cake plate with a fork

Why This Recipe Works

  • The cake mix already has the flour, chocolate, and sweetener all in one!
  • By adding additional fat (chocolate chips and oil) you raise the fat-to-flour ration of the cake mix, which turns them into a brownie that is a little fudgy and still a little cakey.
  • The cake mix saves time as compared to making brownies from scratch!

Ingredients

You only need 4 simple ingredients for these Cake Mix Brownies:

  1. Chocolate Cake Mix, any brand
  2. Vegetable Oil
  3. Eggs
  4. Chocolate Chips

How To Make This Recipe

Start by preheating your oven to 350 and spraying an 8×8 or 9×9 baking pan.

In a mixing bowl combine the cake mix, vegetable oil, eggs.

Then fold in the chocolate chips.

  • cake mix brownie batter in a bowl
  • cake mix brownie batter in a bowl with chocolate chips

The mixture will be thick

brownie batter in a bowl with a wooden spoon

Using a wooden spoon or spatula press the batter into the prepared pan.

pressing brownie batter into a 9x9 pan

Bake for 18-20 minutes.

Let cool for 10 minutes and then cut into 9 large brownies (3×3) or 16 smaller brownies (4×4).

Serve with whipped cream or ice cream!

cake mix brownies baked in a 9x9 baking dish

Recipe FAQ’s

What is the difference between cake mix and brownie mix?

A cake mix will contain more leavener to make it rise, while a brownie mix is going to container very little. Brownie mixes also generally have more sugar and chocolate content than chocolate cake mixes.

What makes brownies fudgy or cakey?

Fudgy brownies have a higher ratio of fat to flour and less leavener.

Susie leaning on the kitchen counter

๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›

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 Recipeโ†’
one brownie on a cake plate with crumbs around and a fork

Cake Mix Brownies

A delicious shortcut to make a fudgy, yet cakey, brownies.
4.58 from 7 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 9 pieces
Calories: 440kcal
Author: Susie Weinrich

Ingredients

  • 15.25 oz Chocolate Cake Mix
  • ยฝ cup vegetable oil
  • 2 eggs
  • 1 cup semi sweet chocolate chips

Instructions
 

  • Preheat the oven to 350ยฐ
  • Prepare your 8×8 or 9×9 baking pan with baking spray or oil.
  • In a bowl stir together the cake mix, oil, and eggs until it is well combined. Fold in the chocolate chips.
  • Pour the batter (it will be thick) into the baking pan, press it to fill the entire pan evenly.
  • Bake the brownies at 350 for 18-20 minutes.
  • Cool the brownies for 10 minutes.
  • Cut the brownies into 9 large squares (3×3) or 16 smaller squares (4×4).
  • Serve with ice cream or Homemade Whipped Cream for an amazing dessert!

Recipe Tips and Notes:

Can sub the chocolate chips for:
  • dark chocolate chips
  • white chocolate chips
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1brownie | Calories: 440kcal | Carbohydrates: 46g | Protein: 5g | Fat: 28g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 412mg | Potassium: 285mg | Fiber: 3g | Sugar: 26g | Vitamin A: 64IU | Calcium: 90mg | Iron: 4mg

Instant Pot Meal Plan

by Leave a Comment

This meal plan is for all my fellow Instant Pot Heads!!

a picture of instant pot risotto with meal plan text overlay

This week the menu includes only Instant Pot Recipes. There are 4 recipes included for you to use and then I recommend that you have:

  • 1 kids choice night
  • 1 leftover night
  • 1 take out night

All together that makes a week of dinners! And if this one isn't quite your style or you don’t have an Instant Pot or Electric Pressure Cooker, there are a lot of other menus to choose from in my Meal Plan Page.

Creamy Instant Pot Risotto

Risotto made in your Instant Pot is not only easy but it is incredibly creamy and delicious. Pair this Risotto Recipe with a green salad and some crusty bread for an amazing dinner!

a bowl of creamy risotto

Instant Pot Chili

Nothing more comforting that a big bowl of warm chili! This Instant Pot Chili is super flavorful and tastes like it cooked on the stove all day. Pair this with some cornbread muffins.

a bowl of chili topped with cheese and jalapenos

Instant Pot Shredded Chicken Tacos

Tuesday is Taco night so plan on making these Instant Pot Shredded Chicken Tacos! Grab all your favorite taco toppings and pair it with chips and guacamole, and some refried beans.

Two shredded chicken tacos in a bowl with salsa, sour cream, and cilantro. Chips and jalapenos on the table

Instant Pot BBQ Meatballs

First, who doesn’t love BBQ, and a meatball is always a good idea. So you know that these Instant Pot BBQ Meatballs are delish!! Pair them with a potato (like these Instant Pot Mashed Potatoes) and a green veggie.

Instant Pot BBQ Meatballs in a dish garnished with parsley

Leftover Re-Do Ideas

  • Make BBQ Meatball Sliders, on slider buns with melted provolone cheese, red onions, and cilantro.
  • Add sauteed mushrooms and/or shrimp to the risotto.
  • Make Enchiladas with leftover chicken taco meat.
  • Simmer leftover chili and thicken it with a tablespoon of cornstarch mixed with 1 tablespoon of cool water. Serve over hot dogs for chili dogs!

Printable Grocery List and Meal Plan

Head to the store with confidence that you will end up with groceries to actually make dinner for your family!

Simply cross of the items that you already have in your kitchen, and then add the items you need for the rest of the week (lunches, breakfasts, pantry staples, etcโ€ฆ).

Click on the image below to print the grocery list, you can also print the meal plan. To print each recipe click through the links above on each recipe and click "print":

Instant Pot Meal Plan Grocery List
List of dinners for the Instant Pot Meal Plan

Instant Pot Gravy; No Drippings Required

by 2 Comments

This Instant Pot Gravy is silky and thick and PACKED with flavor! Using your Instant Pot is a great way to make a delicious savory gravy when you don’t have drippings and when all your appliances are monopolized with other dishes, especially during the holidays (pour it over this amazing Homemade Stuffing and Mashed Potatoes!!). Simply use chicken legs, chicken broth, onions, seasonings and spices to make an amazing gravy worthy of being poured over any mashed potato or protein!

a glass boat of gravy garnished with parsley and a bowl of mashed potatoes

We don’t skimp on the potatoes either- pour this gravy recipe over these Instant Pot Mashed Potatoes OR Yukon Gold Mashed Potatoes! You also might like to pour it over some Homemade Stuffing or Sausage Stuffing at the Holidays!

RELATED: Stovetop Gravy Without Drippings & Turkey Gravy without Drippings

Instant Pot Gravy Ingredients

Here are the ingredients that you will need to gather up to make this gravy recipe:

ingredients for instant pot gravy on a baking sheet
Ingredients Clockwise: chicken stock, butter, garlic, bay leaf, yellow onion, all purpose flour, rosemary, chicken legs, kosher salt and black peppercorns.
  1. Salted butter and Olive Oil- this takes the place of the “fat” from the usual drippings
  2. Yellow Onions and Garlic – these aromatics lay a flavor base for the gravy that make ALL THE DIFFERECE!
  3. Chicken Legs – this gives you the enhanced chicken flavor in the gravy. You can definitely eat the meat from the chicken legs after they cook too. For Thanksgiving, sub raw turkey legs.
  4. Fresh Rosemary – this herb lends another dimension of flavor that sets this gravy apart from others. If rosemary isn’t your favorite you can sub thyme.
  5. Bay Leaf – adds a little umami to your gravy.
  6. Kosher Salt & Black Peppercorns – enhances all other flavors.
  7. Chicken Stock – this is the liquid that creates the gravy. So make sure you pick a good quality stock. If you can make sure that you buy stock and not broth, stock has more flavor. For Thanksgiving sub turkey stock.
  8. All Purpose Flour – this is the thickener for the gravy.

Steps for Making Instant Pot Gravy

Follow these steps for amazing Homemade Gravy:

  1. Caramelize Onions & Add Aromatics

    2. Turn the pot on to sautรฉ mode and add 1 tablespoon olive oil and 1 tablespoon butter.

    Sautรฉ the onions until they start to caramelize, then add in the garlic, rosemary, bay leaf, salt, and peppercorns.

    onions caramelized in the instant pot with garlic and rosemary
  2. Add Chicken Stock & Chicken Legs

    3. Deglaze the pot by pouring in the chicken broth. Scrape up any browned bits from the bottom.

    Add in the chicken legs.

    chicken legs and chicken broth in the instant pot with onions and aromatics
  3. Pressure Cook

    4. Pop the lid on and cook on high pressure mode for 15 minutes. Do a 5 minute natural release, then quick release remaining pressure.

  4. Strain the Solids

    5. Strain the liquid through a fine mesh colander into a bowl. Discard the solids in the colander -but DON’T toss the chicken, you can eat the meat, it is tender and delicious.

    liquid strained through a mesh sieve leaving chicken legs, onions, bay leaves and garlic in the sieve
  5. Thicken The Gravy

    6. Turn the now empty pot on to sautรฉ mode – melt the 7 tablespoon butter and then whisk in the heaping โ…“ cup of flour, making a roux.

    dark golden liquid for gravy

    Slowly pour in the strained liquid, all while whisking. Let it simmer for 5 minutes. It should thicken to the perfect consistency. If you want it thicker or thinner, see the troubleshooting section below.

Gravy Troubleshooting

Gravy too thin… turn the pot on to sautรฉ so the gravy simmers lightly. Mix 1 tablespoon cornstarch with 1 tablespoon cool water. Slowly pour the cornstarch slurry into the gravy and whisk. It should thicken almost immediately, if not repeat the process again.

Gravy too thick… add broth, milk, cream or white wine until it is to your desired consistency.

gravy poured over mashed potatoes with parsley garnish

Lumpy gravy... whisk like your life depends on it. But, if that doesn’t work you can strain it through a fine mesh strainer before serving. If you don’t have a find mesh strainer you can also blend your gravy, just let it cool slightly before blending.

Too salty… add some dairy – cream, half and half, or milk. You can also dilute it with a little water, and then thicken it back up while it is simmering with 1 tablespoon cornstarch mixed with 1 tablespoon cool water.

More Flavor .... it is unlikely that you feel like this gravy needs more flavor. But if you are looking for a boost, add a tablespoon of chicken base (or turkey base) and whisk it in while the instant pot is on sautรฉ mode.

Freezing Gravy

Gravy freezes really well (so do mashed potatoes!), so don’t let any leftovers go to waste! Simply place cooled gravy in a freezer safe container, making sure to leave room for it to expand when it freezes, and freeze for up to 4 months.

If you want to use just a little gravy at a time you can freeze it in ice cube trays and then place in a freezer safe baggie. This would also speed up thawing even if you do plan to use it all at once!

If you plan to use any cream or milk in your gravy freeze it and then add the milk/cream when you reheat for serving. If you add the milk before freezing it will separate when thawed.

Thawing Frozen Gravy

Thaw the gravy in the fridge overnight. Then pop it in a sauce pot and warm over medium low heat until it is warmed through. If it is too thick add a little liquid and give it a vigorous whisk to incorporate.

Thanksgiving Gravy in Your Instant Pot

This gravy recipe can easily be customized to be a Turkey Gravy for your Thanksgiving Dinner. Which is great when the oven and cooktop are being used for all the other dishes. You can make your turkey gravy in the Instant Pot, right on the countertop!!

Simply sub turkey stock for the chicken stock and use a turkey leg instead of the chicken legs. You will want to increase the cook time to 20 minutes. Also add a few sprigs of sage if you are serving for Thanksgiving or Christmas!

Mashed Potatoes & Stuffing for Gravy

Susie leaning on the kitchen counter

๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›

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 Recipeโ†’
Instant Pot Gravy in a gravy boat, garnished with parsley

Instant Pot Gravy Recipe + Video

Instant Pot Gravy is a great way to make a delicious savory gravy when you don't have drippings and when all your appliances are monopolized with other dishes. This gravy is perfect for any mashed potato!!
5 from 2 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Pressure and Venting: 15 minutes
Total Time: 40 minutes
Servings: 4 cups
Author: Susie Weinrich

Equipment

Ingredients

  • 8 tablespoon salted butter - divided
  • 1 tablespoon olive oil
  • 2 yellow onions, sliced thin
  • 1 bay leaf
  • 1 large rosemary sprig - (could use thyme instead, or both)
  • Optionally add a few sprigs of fresh sage for the holidays!
  • 3 plump garlic cloves - smashed
  • ยฝ teaspoon black peppercorns
  • ยฝ teaspoon kosher salt
  • 32 oz chicken stock or broth
  • 3 raw chicken legs
  • โ…“ cup (heaping) flour

Optional Add Ins

  • 2 tablespoon heavy cream
  • dash of ground sage and poultry seasoning

Optional Thickener – if your gravy is too thin

  • 1 tablespoon cornstarch
  • 1 tablespoon cool water

Mashed Potatoes for Serving

Instructions
 

  • With your Instant Pot on saute mode add 1 tablespoon olive oil and 1 tablespoon butter. Saute the onions just until they start to brown and caramelize.
    2 yellow onions, sliced thin
  • Add the garlic cloves, rosemary, bay leaf, kosher salt, and peppercorns, stir around the pot.
    1 bay leaf, 1 large rosemary sprig, 3 plump garlic cloves, ยฝ teaspoon kosher salt, ยฝ teaspoon black peppercorns
  • Pour in the chicken stock and deglaze the pot by scraping up all the browned bits from the bottom.
    Pro Tip: Make sure you get all the browned bits, this is flavor and will also reduce the chance of getting the burn notice.
    32 oz chicken stock or broth
  • Add the chicken legs.
    3 raw chicken legs
  • Pop the lid on and set to cook on high pressure manual mode for 15 minutes.
  • Do a 5 minute natural release and then release remaining pressure with a quick release.
  • Strain the liquid and solids through a fine mesh colander with a bowl underneath. Set the liquid aside.
  • Set the now empty pot on to saute mode. Melt the 7 tablespoon of butter, then whisk in a heaping โ…“ cup all purpose flour.
  • Slowly pour in the strained liquid, while whisking.
  • Let the gravy simmer for 5 minutes to thicken. Taste for seasonings.
    If your gravy didn't thicken enough, keep it simmering and pour in a cornstarch slurry- 1 tablespoon cornstarch that is mixed with 1 tablespoon cool water.
  • Optional – add in 2 tablespoon cream and additional seasonings (poultry seasoning and/or ground sage)

Recipe Tips and Notes:

ย 
GRAVY TROUBLESHOOTING:ย 
Gravy too thin… turn the pot on to sautรฉ so the gravy simmers lightly. Mix 1 tablespoon cornstarch with 1 tablespoon cool water. Slowly pour the cornstarch slurry into the gravy and whisk. It should thicken almost immediately, if not repeat the process again.
Gravy too thick… add broth, milk, cream or white wine until it is to your desired consistency.
Lumpy gravy... whisk like your life depends on it. But, if that doesn’t work you can strain it through a fine mesh strainer before serving. If you don’t have a find mesh strainer you can also blend your gravy, just let it cool slightly before blending.
Too salty… add some dairy – cream, half and half, or milk. You can also dilute it with a little water, and then thicken it back up while it is simmering with 1 tablespoon cornstarch mixed with 1 tablespoon cool water.
More Flavor .... it is unlikely that you feel like this gravy needs more flavor. But if you are looking for a boost, add a tablespoon of chicken base (or turkey base) and whisk it in while the instant pot is on sautรฉ mode.
ย 
To make this a TURKEY GRAVY, perfect for Thanksgiving:ย 
ย Swap the chicken legs for 1 raw turkey leg
Use turkey stock (if you can find it, but not necessary, chicken stock will work too)
Increase cook time to 20 minutes with a 5 minute natural release.
You can also pop over to this Turkey Gravy Without Drippings.
FREEZING YOUR GRAVY
Pour cooled gravy into a freezer safe container, leaving room for expansion when it freezes. Freeze for up to 4 months.ย 
You can also freeze in ice cube trays and then place in a freezer safe baggie. This is great for smaller portions and quicker thawing!ย 
NOTE- do not add the cream or milk if you plan on freezing, add it when you thaw and serve.ย 
Thaw your frozen gravy in the fridge overnight and then reheat in a saucepot. Add cream or broth to reconstitute.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments

Best Instant Pot Mashed Potatoes

by 37 Comments

We don't use the word "BEST" that often, but when we do you better bet that it's going to be the best. And these Instant Pot Mashed Potatoes really are the BEST. This recipe will give you the most flavorful and creamy mashed potatoes you have ever made. If you don't want to become the "mashed potato person" in your family, then don't make these!

Instant Pot Mashed Potatoes in a white bowl

With the Instant Pot, you can skip all the usual hassles of mashed potatoes. No babysitting a pot of boiling water, no draining heavy, steaming liquid, and no extra dishes. The potatoes pressure cook to perfection in just 11 minutes, and then you simply add your butter, sour cream, cream cheese, garlic and milk right into the pot and mash. Easy, fast, and mess-free.

โญโญโญโญโญ

OMG!!! WOW!!! BEST!!! Made the instant pot mashed potatoes, they are awesome! Told my wife you gotta try this, she gave me a high 5 with smiles! – Dan

[feast_advanced_jump_to]

What You’ll Need For Mashed Potatoes In the Instant Pot

Don’t skip a single ingredient for this Instant Pot Mashed Potatoes recipe, they all blend together for a perfect mashed potato:

  • Russet Potatoes
  • kosher salt
  • cream cheese
  • butter
  • sour cream (could use a plain Greek yogurt)
  • milk or half & half
  • 1 garlic clove

How To Make Mashed Potatoes In Instant Pot

cut russet potatoes and kosher salt in the instant po

Step 1

Place the russet potato chunks in the Instant Pot. Pour in ยฝ cup water and 2 teaspoon kosher salt.

Instant Pot

Step 2

Pop the lid on and do an 11 minute cook time. Then finish with a quick release of pressure.

mashed potato ingredients in the instant pot

Step 3

BEST PART… NO NEED TO DRAIN THE LIQUID!!! Add the sour cream, cream cheese, and butter to the potatoes. Blend with a hand held mixer.

Mom’s Tip: save a pot and blend them up right in the Instant Pot!

mashed potatoes that are whipped right in the instant pot

Step 4

Add 2 tablespoon milk and 1 minced garlic clove and mix again.

Taste for extra seasoning (salt, pepper or butter), then revel in how good the mashed potatoes are that you are about to serve!!

Listen To The Recipe

Best Instant Pot Mashed Potatoes Variations

Doubling The Recipe

You can absolutely double this recipe, just make sure not to overfill your Instant Pot. There should be a max fill line on the inside of the metal liner.

When doubling you DO NOT NEED TO DOUBLE THE TIME. Simply double the ingredients.

Recipe Card Tip For Doubling: An easy way to do this is by hovering over the “servings” in the recipe card, a slider will appear and you can slide it up and down for your serving amount. The ingredient amounts will change based on how many people you are serving.

How To Store Leftover Mashed Potatoes

Freezing Instant Pot Garlic Mashed Potatoes

Have you ever purchased frozen mashed potatoes at the store? They come in these convenient little pucks that you sautรฉ in a pan with water. Guess what?! You can freeze your homemade mashed potatoes too!

Simply scoop the cooled Instant Pot Mashed Potatoes with a small ice cream scoop or large spoon onto a baking sheet. Make sure to pick a pan that will fit in the freezer.

Instant Pot Mashed Potatoes frozen into pucks

Freeze the pucks and then transfer them to a freezer safe bag or container. They will be good in the freezer for about 3 months.

To Thaw

To “thaw” frozen mashed potatoes for serving, place the frozen pucks in a non stick skillet over low heat, add a couple tablespoons of water or milk.

Pop the lid on and sautรฉ/simmer for about 5-10 minutes, stirring occasionally until they are thawed and creamy.

a bowl of creamy Instant Pot Mashed Potatoes on a table

Add extra butter, milk, and/or salt for desired consistency and taste.

Another option is to thaw in the fridge overnight and then place in a baking dish, top with butter and cream, cover with foil, and pop in a 350 degree oven until they are heated through.

What To Serve With This Instant Pot Mashed Potatoes Recipe

When you are serving a crowd, especially during the Holidays, it is hard to know how many potatoes to cook! Use this to make sure you have the right amount of mashed potatoes every time!

  • Plan on making ยฝ lb of potatoes per person. Therefore this recipe will feed 6 people because it is 3 pounds of potatoes.

Gravy

These mashed potatoes are absolutely flavorful enough to stand on their own!!!!!!! But if you want to add a gravy you can definitely do that. If you don’t have a roast or bird that will provide drippings for gravy, here are two excellent “no dripping” gravy recipes:

Instant Pot Mashed Potatoes make a perfect side dish! Here are some of our favorite main dishes to serve with mashed potatoes:

They also make a great serving base for some other recipes.

  1. MOST POPULAR – serve Chicken & Gravy over these mashed potatoes.
  2. Serve Swedish Meatballs over mashed potatoes.
  3. Or make these Instant Pot Swedish Meatballs!
  4. Use these mashed potatoes to cover a Turkey Shepherd’s Pie.
  5. This Instant Pot Coq Au Vin is AMAZING spooned over mashed potatoes.

More Mashed Potato Recipes!

a large bowl of Instant Pot mashed potatoes on a table for dinner

Mashed Potatoes In the Instant Pot

This Instant Pot Mashed Potato recipe is one of the most flavorful (and easiest) mashed potato recipes you will ever make. Just 11 minutes and NO DRAINING! This will become your new go-to!
Watch these being made with the video OR in a 30 minute episode on Pin TV.
4.97 from 31 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 11 minutes
Pressure and Vent Time: 10 minutes
Total Time: 36 minutes
Servings: 6 people
Calories: 308kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 3 lbs russet potatoes - washed peeled and cut into 2-3 inch chunks
  • ยฝ cup water
  • 2 teaspoon kosher salt
  • 4 oz cream cheese - , softened
  • 4 tablespoon butter
  • ยฝ cup sour cream
  • 2 tablespoon milk or half & half
  • 1 garlic clove - , minced

Instructions
 

  • Wash and peel the russet potatoes. Cut each potato into 2-3 inch chunks.
  • Place all the potatoes in the pot and then pour ยฝ cup water over the potatoes, sprinkle 2 teaspoon kosher salt over top.
  • Pop the lid on and close the pressure valve. Set the pot to cook on high pressure, manual mode for 11 minutes .
  • Do a quick release. No need to drain any liquid!
  • Add the sour cream, cream cheese, and butter to the potatoes.
    Mix the potatoes with a hand held mixer until it is well combined and creamy. (you can do this right in the Instant Pot!)
    4 oz cream cheese, ยฝ cup sour cream, 4 tablespoon butter
  • Add in the milk and minced garlic clove. Mix again with the hand held mixer.
    2 tablespoon milk or half & half, 1 garlic clove
  • Taste for additional seasoning (salt, pepper, butter)
  • These are flavorful enough to serve by themselves as a great side dish!!! Or you can add gravy, there are two no dripping gravy recipes linked below.

Recipe Tips and Notes:

NO INSTANT POT: If you do not have an Instant Pot or electric pressure cooker hop over to this mashed potato recipe!
HOW TO FREEZE INSTANT POT MASHED POTATOES:ย 
Scoop cooled potatoes with a small ice cream scoop/melon baller or spoon onto a rimmed baking sheet (that will fit in your freezer). Pop it in the freezer until the pucks are frozen through (3+ hours). Place the mashed potato pucks in a freezer bag or container for up to 3 months.
HOW TO COOK AND SERVE FROZEN MASHED POTATOES:
To “thaw” for serving, place the frozen mashed potatoes pucks in a large non stick skillet over low heat, add a couple tablespoons of water. Pop the lid on and sautรฉ/simmer for about 5-10 minutes, stirring occasionally, until they are thawed and creamy.
Add extra butter, milk, salt and desired for consistency and taste.
Another option is to thaw in the fridge overnight and then place in a baking dish, top with butter and cream, cover with foil, and pop in a 350 degree oven until they are heated through.
NO DRIPPING GRAVY RECIPES:
GRAVY WITHOUT DRIPPINGS
INSTANT POT GRAVY RECIPE
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 308kcal | Carbohydrates: 43g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 1005mg | Potassium: 1032mg | Fiber: 3g | Sugar: 3g | Vitamin A: 366IU | Vitamin C: 13mg | Calcium: 125mg | Iron: 2mg

How to Make Instant Pot Risotto

by 2 Comments

This Instant Pot Risotto recipe is the perfect way to make risotto without having to babysit a pot on the stove top. The best part is you still get extremely creamy and perfectly cooked arborio rice!! Promise! All you need is some arborio rice, oil and butter, garlic, white wine, chicken broth and parmesan cheese. It is ready in a 7 minute cook time and a 10 minute natural release.

creamy risotto in a white bowl with a spoon

If you love risotto for dinner then check out these other two Instant Pot Risotto Recipes:

What is Arborio Rice

Arborio rice is the short grain Italian rice that is used to make Risotto. It contains quite a bit of rice starch, which is why risotto is a famously creamy dish.

dry arborio rice in bowl

One tip for making risotto is to make sure you DO NOT RINSE your arborio rice! The extra rice starch that clings to the outside of the grains creates that creamy texture you love!

Steps for Making Risotto in Your Instant Pot

  1. Sautรฉ Garlic

    2. Start with your Instant Pot on sautรฉ mode. Melt the butter and oil together. Lightly sautรฉ the garlic for 1-2 minutes until fragrant.

    garlic being sauteed in an instant pot
  2. Sautรฉ Arborio Rice

    3. Stir in the dry arborio rice and sautรฉ for another 2 minutes.

    lightly sautรฉing arborio rice in the instant pot
  3. Add Wine and Broth

    4. Stir in the salt and pour in the wine and broth, scraping up anything stuck to the bottom of the pot.

    Pouring chicken broth and wine into the Instant Pot
  4. Set To Cook

    5. Turn off sautรฉ mode, pop the lid on the Instant Pot and set to cook on high pressure for 7 minutes. Do a 10 minute natural release. Then quick release any remaining pressure.

  5. Stir in Cheese

    6. Stir the risotto and then add your desired amount of parmesan.

    stirring cooked risotto in the instant pot

Serving and Storing

You can serve this Instant Pot Risotto as a side dish or as a main dish. It goes great with these delicious Italian Dishes:

Store any leftovers in the fridge in an airtight container. Reheat in the microwave, you can add some milk, water, or broth to reconstitute before reheating.

Pro Troubleshooting Tips

If your risotto is just a smidge too thick you can add a couple tablespoons of milk or cream to loosen it up a touch.

If your risotto still has too much liquid after cooking, turn on the sautรฉ function (low) for a few minutes to simmer out some of the liquid. Make sure you stir a lot so it doesn’t burn to the pot. However, note that the parmesan cheese will thicken up some of that liquid!

Add herbs for extra flavor, stir it in when you add the parmesan cheese (chives, rosemary, thyme, fresh cracked black pepper).

Try different types of cheese for layers of flavor – Romano, Grana Padano, or Gruyere.

If you don’t want to use wine, just sub for all chicken broth.

More Delicious Risotto Dishes

Susie leaning on the kitchen counter

๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›

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 Recipeโ†’
a bowl of creamy risotto

Instant Pot Risotto

Learn how to make perfectly cooked, creamy risotto right in your Instant Pot or Electric Pressure Cooker. No watching or stirring and stirring a pot. Your risotto will be done in a flash!
5 from 2 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 17 minutes
Pressure and release time: 10 minutes
Total Time: 32 minutes
Servings: 6 people
Calories: 295kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 2 tablespoon butter
  • 1 tablespoon olive oil
  • 3 fresh garlic cloves, thinly sliced
  • 1 ยฝ cups arborio rice - do not rinse your rice!!!!
  • 1 teaspoon kosher salt
  • ยฝ cup white wine - something crisp like chardonnay or pinot grigio (make sure it is not sweet!!).
  • 3 ยฝ cups chicken broth
  • ยฝ cup grated parmesan cheese - more if you like it cheesy!

Instructions
 

  • With your Instant Pot on saute mode (normal), add the butter and olive oil. Add the chopped garlic and saute for 1-2 minutes.
    Watch carefully so the garlic doesn't burn.
    2 tablespoon butter, 1 tablespoon olive oil, 3 fresh garlic cloves, thinly sliced
  • Pour in the arborio rice and kosher salt let it saute for 2 minutes.
    1 ยฝ cups arborio rice, 1 teaspoon kosher salt
  • Pour in the wine and scrape up any browned bits on the bottom of the pot. Pour in the chicken broth and then turn the saute function off.
    ยฝ cup white wine, 3 ยฝ cups chicken broth
  • Pop the lid on and turn the pressure vent to seal. Set the Instant Pot to cook on high pressure mode for 7 minutes.
  • Do a 10 minute natural release, then release any remaining pressure with a quick release.
    There will still be a little standing liquid in the pot, that is ok. Give the pot a stir and it should incorporate, and the cheese will thicken it even more.
  • Stir in the parmesan cheese.
    ยฝ cup grated parmesan cheese
  • Let the Risotto cool for a minute or two and then serve immediately!
    Drizzle a little extra virgin olive oil over top for a delicious flavor addition.

Recipe Tips and Notes:

If you prefer not to use wine, you can increase the chicken broth to 4 cups and omit the wine.
If your risotto is too thick you can add a little milk or cream to make the right consistency.
If your risotto is too thin you can simmer it while stirring (on the saute function), and add cheese to thicken the liquid.
ย 
EXCELLENT SERVED WITH:ย 
a skewer of chicken spiedinipork milanese topped with a tomato relish Italian Meatballs in a Marinara Sauce
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 295kcal | Carbohydrates: 42g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 1074mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 192IU | Vitamin C: 0.5mg | Calcium: 87mg | Iron: 2mg

Crispy Chicken Parmesan

by Leave a Comment

Crispy Chicken Parmesan makes such a great dinner! This is a classic recipe is made with parmesan crusted, juicy chicken breasts, seasoned with Italian seasonings, topped with your favorite marinara sauce and delicious melted cheese. Pair it with some spaghetti and a little salad and it is a complete family dinner!

A plate with chicken parmesan, salad and spaghetti

You might also like to try one of these recipes next – Chicken Spiedini with Amogio Sauce, or crispy chicken with goat cheese.

Why This is a Great Recipe

There are just a couple reasons you are really going to love this Crispy Chicken Parmesan Recipe:

  • The chicken is first coated in mayonnaise, which adds flavor, moisture, and makes it easier than dipping in egg and flour!
  • The recipe calls for panko bread crumbs which are thicker and crispier than traditional bread crumbs.
  • The panko is heavily seasoned, adding amazing flavor!
  • You can use your favorite marinara sauce (that you buy in the store!)
  • Everyone in your family will love it!

Making Chicken Parmesan Step by Step

  1. CUT CHICKEN: Start by cutting your 3 chicken breast in half lengthwise, so that you end up with 6 thinner chicken breasts.
  2. ASSEMBLY: Grab 3 plates and a baking sheet – 1 plate will have ยผ cup mayo, 1 will have the panko bread crumbs, seasoned and mixed with parmesan cheese, place the raw chicken breasts on the other. Creating an assembly line.
  3. BREAD CHICKEN: First brush a chicken breast on both sides with a generous amount of mayo. Then place the coated chicken in the panko bread crumbs. Spoon crumbs over the top and then press the breading onto the chicken.
  4. Place the breaded chicken breast on the baking sheet. Repeat with all the chicken until they are complete. Toss any remaining mayo and breading.
assembly line for making chicken parm
Chicken Parmesan Assembly Line
  1. PAN FRY CHICKEN: In a hot non stick skillet over medium heat, add 2 tablespoon olive oil. Pan fry 3 chicken breasts at a time, 5 minutes per side. Add oil as needed for the second batch.
  2. ADD MARINARA: Wipe the pan out with a paper towel. Place all the chicken back in the pan, spoon your desired amount of marinara over each chicken breast and then sprinkle cheese over top.
chicken parmesan in a skillet
  1. ADD CHEESE: Either cover the pan and let the heat melt the cheese, or if your pan is oven safe pop it under the broiler for 1 minute.

More Italian Chicken Recipes

Susie leaning on the kitchen counter

๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›

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 Recipeโ†’
chicken parmesan in a skillet

Crispy Chicken Parmesan Recipe

A classic recipe for Chicken Parmesan that has a deliciously crispy panko and parmesan crust that coats juicy chicken breasts. Top this off with your favorite marinara sauce and melted mozzarella cheese. Perfect family dinner!!!
5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 people
Author: Susie Weinrich

Equipment

Ingredients

  • 3 boneless skinless chicken breasts
  • 1 ยฝ cups panko bread crumbs
  • ยฝ cup grated parmesan cheese
  • ยพ teaspoon kosher salt
  • ยฝ teaspoon pepper
  • ยฝ teaspoon each: onion powder, garlic powder
  • 2 teaspoon each: dried basil, dried oregano
  • ยผ cup mayonnaise
  • 6 tablespoon olive oil - divided
  • 1 ยฝ cup marinara
  • 6 oz fresh shredded mozzarella cheese

Instructions
 

Prep

  • Start by cutting your chicken breast in half lengthwise, creating 2 thinner chicken breasts. If you feel they are still a little too thick you could also pound them lightly with a meat tenderizer.
    3 boneless skinless chicken breasts
  • On three plates place:
    1 – raw chicken
    2 – ยผ cup mayonnaise with a bbq brush or spoon
    3 – panko bread crumbs seasoned with ยฝ cup grated parmesan cheese, ยพ teaspoon salt, ยฝ teaspoon black pepper, ยฝ teaspoon onion powder, ยฝ teaspoon garlic powder, 2 teaspoon dried basil, 2 teaspoon dried oregano.
    Also grab a rimmed baking sheet to place the coated chicken parm on.
    assembly line for making chicken parm

Breading The Chicken

  • First, generously coat a chicken breast with mayonnaise on both sides.
  • Place the chicken breast on the panko bread crumbs, spoon the panko over the top, pressing it into the chicken, make sure to coat both sides pressing the breading onto the chicken.
    Give it a very light shake and then place on the baking sheet. Repeat the process with all the chicken until they are all coated.

Pan Frying

  • In a nonstick skillet add 2-3 tablespoon olive oil over medium heat.
  • Place 3 breaded chicken breast in the hot pan. Cook for 5 minutes, flip and cook the other side for 5 minutes.
    This should cook your chicken all the way through (To check use a meat thermometer and it should read at least 165 degrees at the thickest point.).
  • Place the cooked chicken parm on a clean plate, and then repeat the process for the additional 3 chicken breasts.

Marinara and Cheese

  • Wipe out the pan and place it back over low heat. Then fit all the chicken back into the skillet.
    Top each breast with your desired amount of marinara and then shredded mozzarella.
  • You have two options for melting the cheese:
    1 – cover the pan with a lid or foil for a few minutes to melt the cheese. This way will soften the breading just a smidge.
    2 – If your pan is oven safe pop it under the broiler for a minute or two (you could also place the chicken on a baking sheet to do it this way). This way keeps the chicken crispiest.
  • Serve with your favorite pasta and a salad!

Recipe Tips and Notes:

** I have tried this recipe in a stainless steel pan and it does not work quite as well as a non stick skillet.
For the topping you can also use a combo of cheeses (mozzarella, parmesan, romano, provolone, or an Italian blend.)
SERVING: Great with a side of pasta and a salad, maybe some garlic bread too.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1chicken breast

Easy Apple Pie Bars

by 62 Comments

The saying goes “As American as Apple Pie”. In this case it should be “As Delicious as Apple Pie”.

This Easy Apple Pie Bar Recipe is a delicious way to enjoy apple pie flavors without all the extra work of a traditional apple pie. Sweet homemade vanilla cake batter is topped with store bought apple pie filling, sprinkled with cinnamon, and then topped with the remaining batter. Before it is served it gets drizzled with a delicious Powder Sugar Glaze.

Apple Pie Bars cut into rectangles and placed on a sheet of parchment paper, drizzled with powder sugar glaze

You could also skip the vanilla glaze and opt to serve with ice cream or a drizzle of Brown Sugar Caramel Sauce or Butter Rum Sauce.

RELATED: Cherry Pie Bars & Lemon Pie Bars

Easy Apple Pie Bars

These make a great sub for traditional apple pie. If you are not a pro-baker this is a great option.

It is easy to make and if you serve it warm with a little vanilla ice cream it is just as good, if not better, than apple pie!

vanilla glaze being drizzled on top of apple pie bars

If you have a crowd that does not like pie, this will be your GO-TO recipe. Everyone will still get those fall apple flavors that are perfect for the season.

This is also a great recipe to save for summer barbecues or pot luck dinners.

How to Make Apple Pie Bars

Preheat your oven to 350 degrees and grab a 9×13 baking pan. Prepare the pan with a baking spray or oil.

In a mixing bowl, with a hand mixer (or a stand mixer), cream the butter and sugar together for about 2 minutes. (I have used melted butter in a pinch and it works as well as softened butter.)

Add the eggs, one at a time, and beat them in. Also mix in the vanilla extract.

Add the flour and baking powder into the butter/sugar mixture. Blend until all the flour is incorporated.

Spread โ…” of the batter in your prepared 9×13 pan. The batter will be super sticky! Using an off-set spatula sprayed with non-stick spray can make quick work of this job.

Top that with the canned apple pie filling. Sprinkle a little cinnamon over the apples.

Dot the apple pie filling with the remaining batter.

Apple Pie Bars in a baking pan before they are put into the oven

Place in the oven for 30-35 minutes (dark metal pan), until it is golden on top and around the edges. If you are using a glass baking dish you will need to bake for 45-50 minutes.

Apple Pie Bars taken directly out of the oven, before they are cut

For the topping, whisk together the powdered sugar and milk and then drizzle the glaze over top of the bars before serving.

You can also choose to sub in Brown Sugar Caramel Sauce or Butter Rum Sauce for the Vanilla Glaze.

A black bowl of Powder Sugar Glaze with a whisk laying in front

These are great served warm with a little scoop of vanilla ice cream! It will be hard to just eat one!

Variations on Easy Apple Pie Bars

This is an old fashioned recipe that is sometimes made with cherry pie filling. Here are some ways to change up the recipe to suit your taste buds:

  • Use any pie filling to match the season- apple for the holidays, peach in the spring, or blueberry in the summer. Or make these Cherry Pie Bars. In the Spring you can also try these Lemon Pie Bars.
  • If you are using apple pie filling add spices to create your favorite flavor- more cinnamon, pinch of clove, or all spice.
  • Top the pie filling with chopped and toasted pecans
  • Add some orange or lemon zest to the Powder Sugar Glaze, to match the flavor of pie filling you use.
Susie leaning on the kitchen counter

๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›

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 Recipeโ†’
a piece of apple pie bar recipe on parchment paper, drizzled with vanilla glaze

Easy Apple Pie Bars Recipe

Easy Apple Pie Bars have all the flavors of a traditional apple pie with out all the work! Sweet vanilla cake is topped with store-bought apple pie filling, then topped with the remaining vanilla batter. Right before serving drizzle with a little Powder Sugar Glaze for a show stopping dessert. 
These are excellent served warm with a little vanilla ice cream.
4.73 from 51 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 40 minutes
Servings: 12 people
Author: Susie Weinrich

Equipment

  • 9×13 pan
  • off-set spatula optional- but makes quick work of spreading the sticky batter

Ingredients

Apple Pie Bars

  • 1 cup butter, softened - (I have used melted butter in a pinch)
  • 1 ยฝ cup sugar
  • 1 teaspoon vanilla
  • 4 eggs
  • 3 cups flour
  • 1 ยฝ teaspoon baking powder
  • 21 oz can apple pie filling - (use 2 if you like more apple filling)
  • ยผ teaspoon cinnamon - (add a pinch of clove and all spice for even more seasoning)
  • non-stick spray

Glaze

  • ยฝ cup powder sugar
  • 1 tablespoon milk

Instructions
 

Apple Pie Bars

  • Preheat the oven to 350 degrees. Prep a 9×13 baking pan by greasing the bottom with oil or non-stick spray.
    non-stick spray
  • In a large mixing bowl, with a hand mixer (or in a stand mixer with paddle attachment), cream the butter, sugar, and vanilla together for 2 minutes.
    1 cup butter, softened, 1 ยฝ cup sugar, 1 teaspoon vanilla
  • Add the eggs one at a time, mixing them in one at a time.
    4 eggs
  • Slowly add the flour and baking powder into the butter/sugar mixture. Mix until the flour is completely incorporated.
    Pro Tip: Measure the flour and baking powder onto a piece of parchment paper and then use it like a funnel to get all the dry ingredients into the bowl, easily!
    3 cups flour, 1 ยฝ teaspoon baking powder
  • Spread โ…” of the batter into the bottom of the prepared 9×13 baking dish, make sure it is spread evenly in the pan.
    Pro Tip: an offset spatula sprayed with non-stick spray can make easy work of spreading the sticky batter!
  • Pour the apple pie filling over the batter, sprinkle with cinnamon (and optionally other apple pie spices like clove or all spice).
    21 oz can apple pie filling, ยผ teaspoon cinnamon
  • Dot the top of the apples with the remaining batter.ย 
    Apple Pie Bars in a baking pan before they are put into the oven
  • In a dark metal pan bake for 30-35 minutes until the top and the edges are golden and the cake is cooked thru.ย 
    If you are using a glass baking dish you will need to bake for 45-50 minutes.

Glaze

  • While the cake is baking make the powder sugar glaze by mixing together the powder sugar and milk, add a dash of cinnamon for extra seasoning!
    The glaze should be a drizzle consistency. Add a splash more of milk if needed.
    ยฝ cup powder sugar, 1 tablespoon milk

Serving

  • Let the Apple Pie Bars cool for about 20 minutes before cutting. This allows the apple pie filling to cool and set.
    Apple Pie Bars taken directly out of the oven, before they are cut
  • Cut into 12 or 16 squares. Drizzle with the glaze.
    Could also sub in Brown Sugar Caramel Sauce or Rum Butter Sauce for the powder sugar glaze.
  • Optionally serve with a little vanilla ice cream and/or whipped cream .

Storing

  • Store at room temperature, in an air tight container, for up to 4 days.

Recipe Tips and Notes:

Variations: you can replace the apple pie filling with your favorite fruit pie filling: cherry, blueberry, or peach.ย 
or pop over to this Cherry Pie Bar recipe.
In the Spring try this Lemon Pie Bar Recipe!
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments

Originally published November 2018 – Republished October 2020

Spiced Apple Cider Margarita

by 7 Comments

An Apple Cider Margarita is a great twist on a traditional margarita and is perfect for the colder months (Hellooooo Fall!!). This tequila cocktail is sweet with warm flavors of cinnamon and apples. Yet when it is served cold it is cool and refreshing.

a table with apple cider margaritas with cinnamon sugar rims and apple cinnamon stick garnish

Some other really great fall time tequila drinks are this Tequila Sour or Tequila Sidecar. But, if you are looking for a more summertime tequila drinks, I love these Tequila Soda Cocktails and this Blackberry Tequila Smash. But you can also decide what sounds good by looking through all these tequila drink recipes!

[feast_advanced_jump_to]

Apple Cider

Apple Cider is the main mixer in this cocktail. Which is fresh pressed apple juice that is usually mixed with seasonings and spices. Generally it has more of an opaque look than apple juice.

The cider that you do NOT want to use is hard cider, as in alcoholic fizzy beverage.

Apple Cider Margaritas in a glass with cinnamon sticks and apples

If you have a local apple orchard they usually have some really great apple cider during harvest season (fall). Here in Kansas City we have Louisburg Cider Mill. Which luckily it is also sold in our local grocery stores.

But I have also used Apple Cider from Trader Joe’s and it was delicious!

Tequila

For this margarita recipe I recommend you use a darker tequila. The recipe calls for a reposado or Aรฑejo style tequila. Which, if you buy Aรฑejo you can also drink it on the rocks or in an Aรฑejo Soda and it is amazing!

Reposado is a mix of a silver/blanco or young tequila and aged tequila. This gives it a great mix of flavors which is pretty mello. The Aรฑejo tequila, however, is a completely aged tequila which gives it the most delicious caramel/ vanilla flavor!

More Fun Flavored Margaritas to Try

Susie leaning on the kitchen counter

๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›

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 Recipeโ†’
Apple Cider Margarita Cocktail in a glass with apple slice and cinnamon sitcks

Spiced Apple Cider Margarita Recipe

A delicious fall inspired margarita that is made with sweet and spicy apple cider. Rim the glass with a salty sugar cinnamon for an amazing margarita during cold months!
LISTEN TO THE AUDIO RECIPE WITH THE PLAYER BELOW.
5 from 8 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 1 drink
Author: Susie Weinrich

Ingredients

Rim

Garnish

  • cinnamon sticks, apple slices - OPTIONAL

Instructions
 

Rim the Glass

  • On a flat plate mix together 1 teaspoon sugar, ยผ teaspoon cinnamon, and a pinch or two of kosher salt.
  • Run an orange slice around the rim of the glass, then dip the rim in the cinnamon sugar mix.

How to Make Apple Cider Margaritas

  • Fill the rimmed glass with ice. Pour in 1 ounce reposado tequila, ยฝ ounce triple sec, and 3 ounces of apple cider. Give it a stir and enjoy!
  • Add optional garnish – apple slice, orange slice, cinnamon stick or star anise.

Recipe Tips and Notes:

Rimming the glass is totally optional and so is the ratio of sugar to salt! If you like a saltier rim, just mix in a little extra salt. But don’t skip the cinnamon, it’s amazing on the rim!
ย 
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments

Pumpkin Bars with Cream Cheese Frosting

by 3 Comments

These Pumpkin Bars with Cream Cheese Frosting are the perfect moist cake bar that has delicious spiced pumpkin flavor, it is topped with the best Cream Cheese Frosting recipe I have ever had (which is my grandma’s frosting recipe, it is also used on this carrot cake recipe.). It makes a great dessert or snack cake with a cup of coffee!

pumpkin bar with icing on a plate with a cup of coffee

I swear as soon as it moves from August to September everyone is ready for sweaters, fireplaces and all things pumpkin! This is a SUPER easy recipe to fill that pumpkin craving!

This recipe is based off of Paula Deen’s Pumpkin Bars.

Canned Pumpkin

For this recipe you will be using canned pumpkin. Make sure that you get 100% pure pumpkin puree. You do not want to buy Pumpkin Pie Mix.

How to Make Pumpkin Bars

Start with a hand mixer or stand mixer and combine the eggs, sugar, oil, and pumpkin puree.

In a separate bowl or on a sheet of parchment sift together the flour, cinnamon, baking powder, salt, and baking soda

Pro Tip: if you sift onto a sheet of parchment you can pick it up by grabbing both sides and make a little slide/tube to easily pour the dry ingredients into the wet ingredient bowl.

Mix the dry ingredients into the pumpkin mixture.

a bowl of pumpkin bar batter
a 9x13 baking dish with pumpkin batter

Pour the pumpkin batter into a 9×13 greased pan.

Bake at 350 degrees for 30-40 minutes, until done in the center.

Let the bars cool completely.

baked pumpkin bars in a 9x13 pan

Cream Cheese Frosting

Pro Tip: It is very important that your cream cheese frosting ingredients are at room temperature, or you will have lumpy frosting that has chunks of butter and/or cream cheese.

In a stand mixer with a paddle attachment or a hand held mixer combine all the ingredients: room temp butter, room temp cream cheese, powder sugar, and vanilla.

Tips for Frosting the Bars

The easiest way to frost bars and cakes is with an offset spatula.

A great tip when frosting really moist bars or cake is starting with about โ…“ of the frosting. This will be called the “crumb layer”. It may get a few crumbs in it, but that is ok because you will cover it with the remaining frosting in the pretty layer.

frosting pumpkin bars with an offset spatula

To get the big swoops and swishes in your frosting first frost the bars with an offset spatula or knife, then finish with the back of a spoon to create beautiful texture (see photo below).

making swoops in frosting with the back of a spoon

Storing

Store covered at room temp for up to 4-5 days.

Other Bar Recipes to Try

Whether you are having house guests, it’s the holidays, or your are just feeling snacky, here are some other great bar desserts to try:

Susie leaning on the kitchen counter

๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›

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 Recipeโ†’
Pumpkin Bar on a plate with forks to the side

Pumpkin Bar Recipe with Cream Cheese Frosting

Pumpkin Bars with Cream Cheese Frosting are the perfect moist cake bar that has delicious spiced pumpkin flavor, it is topped with the best Cream Cheese Frosting recipe I have ever had (my Grandma's recipe!).
5 from 4 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 35 minutes
Cooling before frosting: 1 hour
Total Time: 1 hour 50 minutes
Servings: 16 pieces
Calories: 481kcal
Author: Susie Weinrich

Equipment

Ingredients

Pumpkin Bars

Cream Cheese Frosting

Instructions
 

  • Preheat the oven to 350ยฐ. Prep a 9×13 baking dish with baking spray or oil.
  • In a stand mixer with a paddle attachment (or using a hand held mixer), combine the 4 eggs, 1 โ…” cups sugar, 1 cup vegetable oil and the can of pumpkin. Blend until it is creamy and combined.
  • In a separate bowl or on a sheet of parchment paper, sift together the 2 cups flour, 2 teaspoon cinnamon, 2 teaspoon baking powder, 1 teaspoon salt and 1 teaspoon baking soda.
    Add to the pumpkin mixture and blend, just until it all comes together. Don't overmix.
  • Pour into the prepared 9×13 baking pan.
  • Bake for about 35-40 minutes at 350ยฐ.
  • Let the bars cool completely before frosting, or the frosting will melt right off!

Cream Cheese Frosting

  • In a stand mixer with a paddle attachment or with a hand mixer, combine all the cream cheese frosting ingredients and mix until it is completely blended and smooth.
    Note- it is very important that your butter and cream cheese are at room temp!!!
  • Make sure the cake is completely cooled before frosting!

Storing

  • Store your pumpkin bars at room temperature, covered, for up to 4-5 days.

Recipe Tips and Notes:

Frosting Tip: Start with โ…“ of the frosting and using an offset spatula frost the bars, this will be a “crumb layer”. Then finish with the remaining โ…” frosting for the pretty layer.
To get the pretty swoops and swooshes in your frosting use the back of a spoon to create beautiful texture!
Softening Butter and Cream Cheese: The best way to soften both is leaving out at room temp for a couple hours. Cream Cheese will soften pretty quickly… maybe within an hour depending how warm your kitchen is.ย 
Butter will soften MUCH faster if you cut it into ยฝ inch cubes!
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 481kcal | Carbohydrates: 60g | Protein: 4g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 374mg | Potassium: 55mg | Fiber: 1g | Sugar: 47g | Vitamin A: 438IU | Vitamin C: 0.02mg | Calcium: 58mg | Iron: 1mg

Easy Skillet Apple Pie

by Leave a Comment

Skillet Apple Pie is a great way to make apple pie without all the work. In this recipe you take a couple shortcuts of buying apple pie filling, buying store bought crust, and making a crumble topping insteading of topping with pie crust. It is all baked in a cast iron skillet in 40 minutes! Just top it with some ice cream or a caramel drizzle and you have an amazing apple pie dessert.

Skillet Apple Pie in a cast iron skillet

You should also check out my Apple Pie Bars if you are in the market for all the apple desserts! Or if you want to change it up a bit, these Cherry Pie Bars are amazing too.

Skillet

For this Skillet Apple Pie I recommend that you use a seasoned 8 inch cast iron skillet. You can also use a 10 inch skillet you just won’t have as much crust on the sides of the pie. But it will still work!!

8 inch cast iron skillet

The recipe would also work in a pie pan or dutch oven. I just love the rustic look of the cast iron skillet!

How to Make Skillet Apple Pie

Start by preheat the oven to 350 degrees and taking your pie crust out of the fridge so it will unroll without breaking.

Oil or grease your skillet then unroll the crust and lightly press it into the shape of the skillet.

Fill the crust with your apples. If you like, you can stir in a little extra cinnamon.

Steps 1-4 making a skillet apple pie

In a seperate bowl mix together the crumble topping ingredients

  • ยพ cup oats
  • ยพ cup flour
  • ยฝ cup brown sugar
  • โ…“ cup melted butter
  • ยฝ teaspoon cinnamon
  • ยผ teaspoon baking soda
  • ยผ teaspoon baking powder
  • salt
steps 5-6 making a skillet apple pie, putting on crumble topping

Mix together with a fork so it is combined and crumbled.

Sprinkle the crumble topping across the pie.

Pop in the oven and bake for 40 minutes. NOTE – you may want to check at 30 minutes and see if you need to tent foil over top so the crumble doesn’t burn.

finished skillet apple pie in a cast iron skillet with a pie server

Let cool for 15-20 minutes before serving. Serve with ice cream!

Storing

Store any leftover pie for up to 4 days, covered, at room temp. I have found that if you are keeping it for more than 2 days it is better to store in a separate pan, other than your cast iron. If you keep it in your cast iron the pie can start to take on a “metal” taste.

Easy Skillet Apple Pie Recipe

skillet apple pie with crumble topping in a cast iron skillet

Easy Skillet Apple Pie

An easy recipe for Apple Pie with crumble topping that is cooked in a cast iron skillet. Serve with ice cream for an amazing dessert!
No ratings yet
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 35 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 5 minutes
Servings: 8 peopl
Author: Susie Weinrich

Equipment

  • 8 inch cast iron skillet

Ingredients

  • 2 – 21 oz apple pie filling - if your apples don't have cinnamon added, sprinkle ยฝ teaspoon and stir it into the apple filling.
  • 1 – 10 inch store bought pie crust
  • baking spray or oil

Crumble Topping

Instructions
 

  • Preheat the oven to 350ยฐ. Remove your pie crust from the fridge and let it sit at room temp for 10-15 minutes so it will unroll without ripping.
  • Make the crumble topping by combining all the ingredients and stirring with a fork until it is completely combined. Set aside
    crumble topping for apple pie
  • Spray your cast iron skillet with some baking spray.
  • Fit the unbaked pie crust into the skillet.
  • Pour the apple pie filling into the pie shell and spread it out to fill the crust.
  • Sprinkle all the crumble topping over the apples.
  • Bake at 350ยฐ for 35 minutes.
    Let the pie cool for 15 minutes before serving.
  • Serve with ice cream! (or a drizzle of caramel sauce – you can half the caramel sauce recipe)

Recipe Tips and Notes:

STORING
Store leftovers at room temp, covered, for up to 4 days.
If you are going to keep the pie for more than 2 days I recommend storing it in a separate pan other than your cast iron. After 2 days the pie can start to take on a “metal” taste.ย ย 
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments