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Easy Homemade Dinner Rolls

by 4 Comments

No matter if you consider yourself a “pro-baker” or “not-a-baker”, these are the Dinner Rolls you want to make! They bake up pillowy-soft and the tops are golden and buttery. The rolls are finished with a delicious salt, sugar and dill mixture. We have made this Dinner Roll recipe as uncomplicated as possible, provided step-by-step pictures and a video to follow, and all the tips and tricks you need to make unbelievably soft and flavorful Homemade Dinner Rolls!

A fluffy dinner roll being pulled out of the baking pan

These rolls are made with just 7 ingredients, if you have a well stocked kitchen and baking cabinet, you can probably make these right now. You will just use simple ingredients like all purpose flour, butter, milk, active dry yeast, kosher salt and sugar.

I love baking and this was a good, easy recipe to follow came out delish. I’ve made it twice now everyone that has tried it loves it.

-Leydie

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Watch The Recipe

Equipment

In this recipe a Stand Mixer with a dough hook is doing all the work. I have this Kitchen Aid Stand Mixer and it is a work horse for sure! It is wonderful to have in the kitchen for making cookies, bread, and even shredding chicken.

white stand mixer

Since it is important that the yeast is added to warm liquid between the temps of 100°F-110°F, and Instant Read Thermometer is a great tool to have. It can quickly tell you the exact temperature of your liquid.

½ cup water that is 107°F

Ingredient Details

Dinner rolls are made with 7 simple ingredients that you may already have in your kitchen:

Active Dry Yeast– make sure you use an ACTIVE DRY Yeast that is not expired. You do not want to use Instant or Rapid Rise Yeast for this recipe. You can read more about the yeast below.

Ingredients to make dinner rolls

Sugar – A little sugar helps activate/feed the yeast and it is also used in the roll dough. There is just a touch of sugar in the dill topping as well… not enough to make the rolls sweet, it just balances flavors.

All Purpose Flour – a good quality flour makes a big difference in your dinner rolls. We really like the King Arthur Unbleached All Purpose Flour. It has consistent, really great results with this recipe! Costco is a good place to get this flour at a great price.

Kosher Salt – Make sure to use a kosher salt and not iodized table salt.

Milk – 2% or whole milk is great for these rolls.

Oil – Use a non-flavored oil like canola oil, vegetable oil or olive oil (not extra virgin olive oil).

Butter – Use a salted butter for the most flavor! It is used for the tops of the rolls before baking to help give them a beautiful golden top. Then it is brushed on the top after baking and helps the dill/salt mixture stick to the tops.

Topping -Dried Dill, Butter, Sugar, Kosher Salt – This is an incredible mixture that sets these dinner rolls apart! It isn’t enough dill to make them taste dilly, it just gives them a fresh, very light herby flavor.

sugar, kosher salt, and dried dill mixture

More On Active Dry Yeast

You will want to buy ACTIVE DRY YEAST to make this Dinner Roll Recipe as written. Do not buy Rapid Rise Yeast or Instant Yeast. Active Dry Yeast will need to be proofed or bloomed before it is used in the recipe. You will do this by adding it to warm water 100°F-110°F with a little sugar to help feed the yeast. Some bands that are popular and trustworthy are Red Star Yeast and Fleischmann’s

Measuring Flour; The Key To Good Dinner Rolls

As flour sits in the bag or canister it compacts on itself and possibly clumps. If you scoop into this compacted flour you will end up with too much flour and your dinner rolls will not mix up or bake correctly.

How To Measure Flour

Using fluffy, not packed, flour is key to getting the right texture in your Dinner Rolls!

Before you measure your flour, give it a quick whisk or fluff it up with a spoon. This adds air and breaks up any clumps, so you don’t accidentally pack in too much flour. Then spoon the “fluffy” flour into the measuring cup with a spoon or scoop so it is above the rim. Then level it off with a knife or the side of the scoop.

whisking all purpose flour to aerate it

How To Make Dinner Rolls

This is a basic overview of the steps you need to take to make Dinner Rolls, including photos. For more detailed instructions and ingredient measurements, pop down to the recipe card.

yeast that has bloomed in a 1 cup glass measuring cup

Step 1

Bloom the Dry Active Yeast in ½ cup warm water with 1 tablespoon sugar.

Step 2

Mix the all purpose flour, sugar, and salt in a stand mixer, add warmed milk and oil. Then add the bloomed yeast mixture.

dinner roll dough that is in a stand mixer on a dough hook

Step 3

Switch to the dough hook and knead the dough for about 7 minutes. At the 3 minute mark check if the dough is starting to pulling together, if not add 1-2 tablespoon of flour.

a ball of dough in a large glass bowl that is greased

Step 4

Turn the dough out into a large greased bowl. Cover and let rise for 1.5 hours. It should double or triple in size.

dinner roll dough that has doubled in size in a glass bowl.

Step 5

Punch the dough down and divide into 24-30 equal pieces.

dinner rolls that have risen in a 9x13 pan, ready for the oven

Step 6

Roll into smooth balls and place in grease pan(s). Cover and let rise again for about 45 minutes.

brushing dinner roll dough with melted butter, ready for the oven

Step 7

Preheat the oven to 350°F, brush the tops of the unbaked rolls with melted butter. Bake for 25 minutes.

brushing melted butter on top of baked dinner rolls

Step 8

Finally brush the baked rolls with more melted butter 😍, then sprinkle on a little kosher salt, sugar and dried dill mixture.

Tips on How To Shape Dinner Rolls

The first few times I made Homemade Dinner Rolls they turned out, well… we’ll just say “not round or smooth”. You want your rolls to be similar in size and have a nice rounded top. This will help them bake evenly in the oven and have a nice even golden brown color on top.

Start by splitting the risen dough into equal portions. This is key as it will help ensure your rolls are even in size! I like to shape my dough into a rectangle-ish shape, then cut it into 6 pieces, then cut those 6 pieces into 4-5 pieces each, giving you 24-30 rolls.

Now take one section of the dough in your hands. Pull the edges of the dough to the bottom, working all the way around the edges, making a smooth ball.

showing how to shape dinner rolls

Then place the dough (seam side down) on the clean counter, place your hand over top in a loose claw shape and move your hand in a circle, rolling the dough around under your hand. It should be a little tacky on the counter

Using the claw motion to roll dinner rolls into a smooth ball

Once you feel the dough form into a really smooth and even ball, it is ready. Place it in the prepared pan, seam side down, and then quickly move through all the other dough portions.

hands holding a smooth ball of dough for dinner rolls

Make Ahead Dinner Roll Dough

You can absolutely make the Dinner Roll dough a day ahead, which is a great way to make your Dinner Rolls for Holidays or special dinners when you will already be VERY busy in the kitchen!

Make the dough through the first rise. Then quickly form the rolls and place in a greased pan about 1 inch apart. Cover tightly and pop in the fridge. (I highlight quickly because you don’t want additional yeast to develop before you get them in the fridge to arrest the yeast development)

On day 2 you will remove the rolls from the fridge, keeping them covered for about 1.5 hours at room temperature, this is the second rise. Then bake as directed below in the recipe card.

Freezing & Baking Dinner Roll Dough

Another option to make your rolls ahead is to prep the dough through the first rise, quickly shape the dinner rolls, then get them RIGHT into the freezer! It should be good in the freezer for up to 3 months.

To Freeze: Make the dough through the first rise. Then quickly form the rolls and place in a greased pan or pan lined with wax or parchment paper. Cover tightly and pop in the freezer. (I highlight quickly because you don’t want additional yeast to develop before you get them in the freezer to arrest the yeast development)

Once the rolls are frozen completely they won’t stick together so you can place them in a freezer safe baggie. They will be good for about 3 months. After that the quality of the yeast in the rolls will decline and you may struggle to get fluffy rolls with the second rise and the baking.

To Bake: remove the frozen dinner roll dough and place in a greased pan about ½-1 inch apart, cover them tightly and thaw/rise at room temp for 4-5 hours, then bake as directed.

Another option is to remove the frozen dinner roll dough from the freezer the night before. Place in a greased pan about ½-1 inch apart, cover and pop in the fridge to thaw overnight. The next day remove them from the fridge and let rise at room temp for about 1.5 hours. Then bake as directed.

Freezing Baked Dinner Rolls

Freezing: Once you have baked and cooled the dinner rolls you can freeze them for a later date! Place them in a freezer safe container and pop them in the freezer for up to 3 months.

To use from frozen: remove them from the freezer and let them thaw at room temp for a couple hours before you need them.

Once they are thawed, pop them in a 250°F oven for 5 minutes to warm through! Then brush them with a little butter and serve.

Recipe Tips to Remember

  • Measure the flour correctly by aerating it first then spooning. 
  • Make sure your yeast is not expired!!
  • Warm the water and the milk to 100°F – 110°F.
  • Let the dough rise somewhere warm until doubled in size. 
  • Allow time for the dough and rolls to rise (twice).
  • Follow the tips above to form and shape smooth round dinner rolls.

More Bread Recipes

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Dinner rolls baked in a pan with a kosher salt, sugar and dill topping

Homemade Dinner Roll Recipe + Video

This is an over-the-top delicious dinner roll made with simple ingredients like; dry active yeast, milk, sugar, kosher salt, butter and oil. All the tips and tricks (plus a video) are included to make your rolls turn out pillowy soft, golden and buttery.
5 from 2 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Rising Times: 2 hours 15 minutes
Servings: 24 dinner rolls
Author: Susie Weinrich

Equipment

Ingredients

YEAST

  • 2 – ¼oz pkgs active dry yeast - NOT Rapid Rise
  • 1 tablespoon sugar
  • ½ cup warm water - 100℉-110℉

DOUGH

TOPPING

Instructions
 

  • This recipe will yield between 24-30 dinner sized rolls.

YEAST

  • In a 1 cup glass measuring cup – fill with ½ cup of warm water 100℉-110℉ add the 1 tablespoon sugar and give a quick stir to combine. 
    1 tablespoon sugar, ½ cup warm water
    ½ cup water that is 107°F
  • Immediately add the 2 pkts of yeast and gently stir to just barely incorporate the yeast into the water.  Set aside for about 8-10 minutes– you want the mixture to bloom/bubble to the top of the measuring cup.
    2 – ¼oz pkgs active dry yeast
    yeast that has bloomed in a 1 cup glass measuring cup

DINNER ROLL DOUGH

  • While the yeast is blooming start the dough.
    Combine the 5 cups flour, sugar and kosher salt together in a stand mixer mixing bowl with a paddle attachment. Run for 30 second to mix the dry ingredients. 
    Pro Tip: whisk your flour before you measure it to aerate it. Then spoon or scoop it into the measuring cup above the rim, then level with a knife or side of the scoop.
    5 cups all-purpose flour, ¼ cup sugar, ½ Tbsp. kosher salt
    whisking all purpose flour to aerate it
  • In a 2-cup glass measuring cup add the milk and warm in the microwave 30 second increments until the mixture registers 100℉ – 110℉.  Immediately add the ¼ cup oil to the milk and give it a quick stir.
    1 ½ cups warmed milk, ¼ cup canola oil
  • Gradually add the milk/oil mixture to the flour mixture while the stand mixer is running, just until the ingredients combine. 
  • Once the yeast is ready add it into the dough and mix together (it will look very sticky). 
  • Change out the paddle attachment to the dough hook.  “Knead” with the dough hook for a total of about 6-7 minutes, until the dough is tacky but has started to pull away from the sides of the bowl and has a bit of an elastic appearance.. 
    If after 3-4 minutes the dough is still very wet and sticky add 1-2 tablespoon more flour (you may need to add up to ¼ cup) and keep kneading. 
    dinner roll dough that is in a stand mixer on a dough hook

FIRST RISE

  • Turn the dough out onto a clean, lightly floured surface. Form the dough into a nice round ball.
    a ball of dough in a large glass bowl that is greased
  • Grease a very large bowl and place the dough ball into the bowl. Turn the dough over a few times to get oil on all sides. Cover the bowl with a tea towel, light cotton towel, or loose fitting plastic wrap. Let the dough rise in a warm place for 1 ½ hours. It will double or triple in size.
    dinner roll dough that has doubled in size in a glass bowl.
  • With softened butter grease a 9×13 glass baking dish. Set aside.
    2 tablespoon Salted Butter
  • Punch the dough down and turn it out onto a floured surface. Using a knife, bench scraper or pizza wheel, cut/divide the dough into 24-30 equal pieces.
    punching dough down in a glass bowl
  • Form the dough into equal sized smooth balls:
    Take one piece of the dough into your hands. Pull the edges of the dough to the bottom, working all the way around the edges, making a smooth ball.
    showing how to shape dinner rolls
  • Then place the dough ball (seam side down) on a clean, NON-floured part of the counter, place your hand over top and move your hand in a circle, rolling the dough around under your hand. It should be a little tacky on the counter.
    Using the claw motion to roll dinner rolls into a smooth ball
  • You will feel when it has reached a nice round ball.
    hands holding a smooth ball of dough for dinner rolls
  • Place the dough balls, seam side down, in the 9×13 greased glass pan. Place them in 6 rows of 3 each which is 18 rolls.
    You will have some extra rolls that can be frozen or you can make all the rolls in (2) 8×8 or 9×9 pans.

SECOND RISE

  • Once the rolls are in the pan, cover and let rise again until they double in size (about 40 minutes).
    dinner rolls that have risen in a 9x13 pan, ready for the oven
  • Preheat your oven to 350℉ during this time.

BAKING

  • Once the rolls have risen, lightly brush the tops of the dough with melted salted butter.
    2 tablespoon Salted Butter
    brushing dinner roll dough with melted butter, ready for the oven
  • Bake at 350℉ for around 25 minutes, until golden brown on top and the middle is cooked through.

TOPPING

  • Make the topping while the rolls are baking by combining the salt, sugar and dill together in a small ramekin.
    ½ teaspoon sugar, ¼ tsp. dried dill, ½ teaspoon kosher salt
  • Remove the rolls from the oven and immediately brush with a generous amount of melted butter and sprinkle with some of the salt/dill mixture. You may not need to use all the salt/dill mixture on one pan of rolls.
    3 tablespoon Salted Butter
    brushing melted butter on top of baked dinner rolls

MAKE AHEAD DINNER ROLL DOUGH

  • Make the dough through the first rise. Then quickly form the rolls and place in a greased pan about 1 inch apart. Cover tightly and pop in the fridge. (I highlight quickly because you don't want additional yeast to develop before you get them in the fridge to arrest the yeast development)
    On day 2 you will remove the rolls from the fridge, keeping them covered for about 1.5 hours at room temperature, this is the second rise. Then bake as directed above.

FREEZING DINNER ROLL DOUGH

  • Make the dough through the first rise. Then quickly form the rolls and place in a greased pan or pan lined with wax or parchment paper. Cover tightly and pop in the freezer. (I highlight quickly because you don't want additional yeast to develop before you get them in the freezer to arrest the yeast development)
    Once the rolls are frozen completely they won't stick together so you can place them in a freezer safe baggie. They will be good for about 3 months.
  • To Bake: remove the frozen dinner roll dough and place in a greased pan about ½-1 inch apart, cover them tightly and thaw/rise at room temp for 4-5 hours, then bake as directed above.
Did you make this recipe?Connect with me and let me know by commenting below!
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Canned Sweet Potato Casserole

by 10 Comments

We are firm believers here at Mom’s Dinner that recipes do not need to be full of complicated ingredients and steps to be absolutely delicious. This Sweet Potato Casserole fits the bill if you are looking for a super easy sweet potato side dish! It is made with canned yams which takes half the work out of making a Sweet Potato Casserole. They are mashed up and mixed with butter, eggs, brown sugar and seasonings. The topping is a pecan and brown sugar crumble that is SO delicious. I promise no body will know you used canned yams!

sweet potato casserole in an 8x8 pan with pecan brown sugar topping and cranberries in the background

This Sweet Potato Casserole is not like these Savory Mashed Sweet Potatoes or Sweet Potato Souffle that lean towards the balanced sweet/savory flavors. This Sweet Potato Casserole recipe is definitely on the sweet side. Which makes it a great “sweet” side dish for a savory dinner, like Thanksgiving and Christmas.

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Ingredient Details

  • Canned Yams – are generally cooked sweet potatoes in a syrup. The syrup is drained off and they make an excellent sub for boiled of baked sweet potatoes in this dish. I have tried a few canned yams and found that Bruce’s Yams have a nice flavor.
  • Brown Sugar – Just a little brown sugar rounds out the sweetness of the canned yams/sweet potatoes.
  • Butter – Use a salted butter for the most flavor.
ingredient on a table for sweet potato casserole
  • Eggs – Just 2 eggs bind the sweet potato casserole together just enough so it is more of a casserole than soup.
  • Milk – Adds liquid to the smashed yams. Any type of milk will work – 2%, whole, and even half&half.
  • Pecans – you will want chopped pecans or pecan pieces. If you buy whole pecans you will want to chop them. Then toast them in a dry pan to bring out their nutty flavor and crunch
  • Flour, Brown Sugar, Butter, Kosher Salt – all mix together then toasted pecans are added and it is a wonderful crumble topping on the sweet potato casserole.

How To Toast Nuts

Place a skillet over medium low heat. NO need to add oil, you want a dry pan. Once it is warm add the chopped pecans. Let them toast a few minutes, stirring occasionally. Once they start to darken (not burn!!) and smell nutty, they are toasted. This can take up to 5 minutes.

Yams VS Sweet Potatoes

This can get confusing… but no, sweet potatoes and yams are not the same thing. Although in America yams and sweet potatoes sometimes are confused or interchangeable because in the 1930’s Louisiana farmers named their sweet potatoes “Yams” to differentiate them from other states’ produce. Because of this marketing campaign, canned sweet potatoes are usually called yams.

a sheet comparing yams and sweet potatoes
Image credit – University of Mississippi

Yams are a tuber and generally have a white flesh. They have an earthier flavor. While sweet potatoes are a root and have a bright orange flesh. They are also sweeter in flavor.

How to Make Sweet Potato Casserole with Canned Yams

This is a quick over-view, with pictures, of how to make a super easy Sweet Potato Casserole with Canned Yams. For more detailed instructions and ingredients, pop down to the recipe card.

canned yams drained in a colander

Step 1

Drained the canned yams.

mashed yams with egg, brown sugar, butter and spices added.

Step 2

With a potato masher, completely mash the canned yams. Then mix with the brown sugar, melted butter, egg, milk and seasonings/spices.

brown sugar, butter and pecan mixture

Step 3

Toast the pecans and make the brown sugar, butter, pecan crumble topping.

easy sweet potato casserole assembled in an 8x8 baking dish

Step 4

Grease an 8×8 baking dish, pour in the sweet potato mixture, then top with the pecan crumble.

sweet potato casserole with a pecan brown sugar topping

Step 4

Bake, uncovered, for 45 minutes at 350°F.

Can you make sweet potato casserole ahead of time?

You can make this Sweet Potato Casserole ahead of time, especially during the holidays when you have 20 other dishes to make!!

Simply prep the casserole completely, the day ahead, and cover with foil. Pop in the fridge. When it is time to bake, take it out of the fridge while the oven preheats. Bake as directed in the recipe card. You may need to add 5 minutes to the cooking time when baking straight out of the oven.

Recipe Tips to Remember

  • Be sure to drain the syrup from the yams/sweet potatoes before mashing.
  • Mash the yams with a fork or potato masher, do not use a potato ricer or food processor that will make the potatoes too smooth, you still want a little texture.
  • Toast the pecans to bring out their nuttiness and crunch.
  • Stir the topping really well so there are no ore dry ingredients in the bottom of the bowl.

More Sweet Potato Recipes

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

Rate This Recipe→
sweet potato casserole with a pecan brown sugar topping

Sweet Potato Casserole with Canned Yams

Sweet Potato Casserole made with canned yams, mashed up and mixed with butter, eggs, brown sugar and spices/seasonings. The topping is a pecan and brown sugar crumble that is SO delicious.
4.34 from 3 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 people
Author: Susie Weinrich

Equipment

  • 8×8 casserole pan

Ingredients

Sweet Potatoes

Pecan Topping

Instructions
 

Sweet Potato Mixture

  • Preheat the oven to 350℉. Grab an 8×8 or 9×9 baking pan, spray with non stick spray and set aside.
    non stick spray
  • Drain the canned yams. Mash in a large bowl with a potato masher or large fork.
    40 oz canned yams
    canned yams drained in a colander
  • Melt the butter and pour into the yams, add in the eggs, milk, brown sugar, vanilla, kosher salt and cinnamon.
    5 tablespoon salted butter, 2 large eggs, ⅓ cup milk, ¼ cup brown sugar, 1 teaspoon vanilla, ½ teaspoon kosher salt, ½ teaspoon cinnamon
    mashed yams with egg, brown sugar, butter and spices added.
  • Pour into a greased pan. Smooth the top.

Topping

  • Toast the pecans in a dry pan.
    1 cup pecans
  • In a bowl combine the brown sugar, flour and kosher salt. Then add in the pecans and melted butter, stir with a fork until it starts to form into crumbles.
    5 tablespoons butter, ⅔ cup brown sugar, ½ cup all purpose flour, pinch kosher salt
    brown sugar, butter and pecan mixture

Assembly

  • Pour the sweet potato mixture into the prepared pan. Crumble the brown sugar pecan mixture over top the sweet potatoes.
    easy sweet potato casserole assembled in an 8x8 baking dish

Baking

  • Bake at 350℉ for 45 minutes until the topping is bubbly.

Recipe Tips and Notes:

  • Be sure to drain the syrup from the yams/sweet potatoes before mashing.
  • Mash the yams with a fork or potato masher, do not use a potato ricer or food processor that will make the potatoes too smooth, you still want a little texture.
  • Toast the pecans to bring out their nuttiness and crunch.
  • Stir the topping really well so there are no ore dry ingredients in the bottom of the bowl.
Did you make this recipe?Connect with me and let me know by commenting below!
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Perfect Pecan Pie Bars

by 1 Comment

If you love pecan pie, you’ll adore these Pecan Pie Bars because they are over the top delicious and pretty dang easy to make! They start with a buttery shortbread crust that is baked and then topped with a caramel-like pecan filling. They’re the perfect handheld version of a classic pecan pie. They are perfect for a holiday cookie platter or cookie exchange, they also make a great dessert or sweet treat for the holidays.

Pecan Pie Bars in a 9x13 pan with a pie server on top

I love the balance of these Pecan Pie Bars. There is just the right amount of caramel-pecan filling to the shortbread crust, which makes them not overly sweet, like pecan pie can tend to be!

The other nice thing about these bars is that they can be made ahead and then frozen for later!

Ingredient Details

The CRUST is a traditional shortbread crust made with simple ingredients:

  • all purpose flour
  • powdered sugar
  • kosher salt
  • salted butter
Ingredients for Pecan Pie Bars on a table

The PECAN MIXTURE is a delicious caramel like filling mixed with plenty of chopped pecans!

  • large eggs
  • light corn syrup
  • white sugar and brown sugar
  • whipping cream
  • vanilla
  • kosher salt
  • chopped pecans

How To Make Pecan Pie Bars

This is a quick overview of how to make Pecan Pie Bars, including pictures. For more detailed instructions and ingredient measurements, pop down to the recipe card.

shortbread crust ingredients in a food processor

Step 1

Make the shortbread crust in the food processor.

shortbread crust pressed into a 9x13 pan, ready for the oven.

Step 2

Press it into an even layer in a 9×13 pan.

A baked shortbread crust in a 9x13 pan

Step 3

Bake the shortbread crust for 15 minutes until it is just starting to become golden around the edges.

Pecan Pie Bar filling being stirred in a bowl

Step 4

While the crust bakes, whisk together the pecan filling.

Pecan Pie Bar filling poured over the shortbread crust, ready to go in the oven.

Step 5

Pour over the baked shortbread crust and bake for another 30 minutes.

Baked Pecan Pie Bars in a 9x13 pan, cooling before they are cut.

Step 6

Let the bars cool for 2 hours.

Cut into 24 small squares. This will be 6×4 in the pan.

Freezing Pecan Pie Bars

Yes, you can freeze your pecan bars to serve later, which makes this a great bar/dessert to make ahead for the Holidays!

Pecan Pie Bars in a 9x13 pan with a few pieces cut

To Freeze: Bake and cool the pecan pie bars completely. Cut the bars into 24 individual squares. Place the bars on a large rimmed baking sheet lined with parchment paper or wax paper, so they are not touching. Freeze for a couple hours and then transfer to a freezer safe baggie. They will be good for 3-4 months. Remove and thaw at room temp for a couple hours before serving.

Recipe Tips To Remember

  1. Do not cut into the pecan pie bars too soon. Let them set up for about 2 hours.
  2. When you cut the bars use a really sharp knife in a sawing motion, not a dragging motion.
  3. Cut around the outside of the bars with a sharp knife to easily remove from the pan.
  4. These are sweet bars! Cut them into 24 smaller squares – this will be 6×4 in your pan.
  5. If you plan to serve the whole pan at once you can place some parchment or foil in the pan and spray it with non-stick spray, before layering the dessert. Leave some hanging over the edge and you will be able to pull the bars out of the pan in one whole piece, then cut it into squares.

More Easy Dessert Bars

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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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Pecan Pie Bars in a 9x13 pan with a few pieces cut

Easy Pecan Pie Bar Recipe

Pecan Pie Bars start with a buttery shortbread crust that is baked and then topped with a caramel-like pecan filling. They're the perfect handheld version of a classic pecan pie.
No ratings yet
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 45 minutes
Cooling: 2 hours
Servings: 24 bars
Author: Susie Weinrich

Equipment

Ingredients

Shortbread Crust

Pecan Mixture

  • 3 large eggs
  • 1 cup light corn syrup
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • 2 tablespoon whipping cream
  • 1 ½ teaspoon vanilla extract
  • ½ teaspoon (scant) kosher salt
  • 2 cups chopped pecans

Instructions
 

Shortbread Crust

  • Preheat oven to 350 degrees.
  • In the bowl of a food processor, add the flour, sugar and kosher salt. Pulse a few times to combine.
    2 cups all purpose flour, ½ cup powdered sugar, ½ tsp. kosher salt
  • Pulse the mixture while gradually adding the butter cubes. Pulse a few more times until all of the butter cubes have been added and the mixture becomes crumbly (alternatively you can use a pastry cutter or 2 forks to cut the butter into the flour mixture, but a food processor is much easier).
    The mixture will still look crumbly, this is right!
    1 cup cold salted butter
    shortbread crust ingredients in a food processor
  • OPTIONAL if you want to be able to remove all the bars from the pan at once and then cut into squares: Line the 9×13 baking pan with foil or parchment paper, leaving some hanging over the edges so you can easily pull the bars out of the pan. Spray with nonstick spray.
  • Transfer the shortbread mixture to a 9×13 inch pan and firmly press with fingers into an even layer.
    shortbread crust pressed into a 9x13 pan, ready for the oven.
  • Bake for 15 minutes until starting to just become golden brown around the edges.
    A baked shortbread crust in a 9x13 pan

Pecan Filling

  • While the crust is baking, add the eggs, corn syrup, white sugar, brown sugar, whipping cream, vanilla and salt to a medium bowl and whisk just until the ingredients are combined. Fold in the chopped pecans.
    3 large eggs, 1 cup light corn syrup, ¾ cup brown sugar, ¼ cup white sugar, 2 tablespoon whipping cream, 1 ½ teaspoon vanilla extract, ½ teaspoon (scant) kosher salt, 2 cups chopped pecans
  • Spread the pecan mixture evenly over the warm crust.

Baking & Cooling

  • Return to the oven and bake for 30 minutes or until the filling is bubbly and golden brown.
  • Remove from the oven and allow to cool for an hour or 2.
    Baked Pecan Pie Bars in a 9x13 pan, cooling before they are cut.
  • Cut into 24 small bars (these are rich) and serve at room temp. This will be 6×4 in your pan. Use a sharp knife!
  • Store leftover bars in an air-tight container for 3-4 days. You can also freeze these bars for 3 months, thaw at room temp for serving.

Recipe Tips and Notes:

  • Do not cut into the pecan pie bars too soon. Let them set up for about 2 hours.
  • When you cut the bars use a really sharp knife in a sawing motion, not a dragging motion.
  • Cut around the outside of the bars with a sharp knife to easily remove from the pan.
  • These are sweet bars! Cut them into 24 smaller squares – this will be 6×4 in your pan.
  • If you plan to serve the whole pan at once you can place some parchment or foil in the pan and spray it with non-stick spray, before layering the dessert. Leave some hanging over the edge and you will be able to pull the bars out of the pan in one whole piece, then cut it into squares.
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How To Make Roasted Garlic

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It is so simple to make Oven Roasted Garlic! You just need 3 ingredient, a little foil, and about 40 minutes. By roasting the garlic you develop the sugars in the head of garlic and it takes the bite out of using raw garlic. You are left with a really mellow and delicious garlic flavor that you can add to many recipes like sweet potatoes, garlic mashed potatoes or smear on toasted bread.

A couple whole heads of roasted garlic

Ingredient Details

Garlic – Choose a whole plump head of garlic that has firm skins and is white or purplish in color. You can roast one head of garlic or multiple heads of garlic at one time.

garlic olive and salt

Olive Oil- I opt for olive oil instead of extra virgin olive oil because it doesn’t lend any extra flavor to the roasted garlic and generally extra virgin olive oil is used for finishing dishes or adding flavor to dishes. You could also use a canola or vegetable oil.

Kosher Salt- The kosher salt will enhance the flavor of your roasted garlic. You can optionally add cracked black pepper too.

How To Make Roasted Garlic

This is just a quick overview of how to roast garlic including pictures. More detailed instructions and ingredient quantities pop down to the recipe card.

a whole head of garlic being held in hands

Step 1

Preheat the oven to 350°F. Grab a whole head of garlic.

the top of a head of garlic cup exposing the individual cloves

Step 2

Cut the very top off the head of garlic exposing the individual cloves.

olive oil being drizzled on garlic in a piece of foil.

Step 3

Place in the center of a piece of foil, drizzle with olive oil and sprinkle with kosher salt.

Optionally add cracked black pepper and/or fresh herbs.

a head of garlic after it was roasted in the oven

Step 4

Roast for 40-50 minutes.

Storing Roasted Garlic

Leftover Roasted Garlic can be stored in an airtight container in the fridge for up to 2 weeks. You can store it in the freezer for even longer, up to 6 months!

Garlic Heavy Recipes

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A couple whole heads of roasted garlic.

How To Roast Garlic

A detailed step by step showing how to make a head, or two or three, of roasted garlic.
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Prep Time: 5 minutes
Cook Time: 40 minutes
Servings: 1 garlic head
Author: Susie Weinrich

Equipment

Ingredients

  • 1 head garlic
  • 1 teaspoon olive oil
  • sprinkle kosher salt

Instructions
 

  • Preheat the oven to 350°F.
  • Cut the very top off the head of garlic, exposing all the individual cloves inside.
    the top of a head of garlic cup exposing the individual cloves
  • Tear about a 6"x6" piece of foil. Place the garlic cut side up on the center of the foil.
  • Drizzle with olive oil and sprinkle with kosher salt and optionally add cracked black pepper or fresh herbs.
    Olive oil being drizzled on garlic in a piece of foil.
  • Place on a sheet pan or in a muffin tin cup.
  • Roast for about 40-50 minutes.
  • Remove from the oven, when it is cool enough to handle, squeeze the garlic onto a plate or on the sheet pan. Make sure none of the garlic shells came out with the garlic before using in a recipe.
    Hands squeezing roasted garlic out of it's shell.
  • Roasted garlic can be stored in the fridge in an airtight container for up to 2 weeks. Or can be frozen for up to 6 months.
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Standout Sweet Potato Souffle

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This is such an amazing Sweet Potato Souffle that is actually EASY-TO-MAKE!!!! Promise! And don’t worry about your souffle deflating…that is not a thing with this recipe. It puffs up in the oven and then settles as it cools. The flavor is like a little bite of Heaven!!! Sweet potatoes are boiled until fork tender and then blended with spices, butter, brown sugar, vanilla and eggs then poured into a 2 quart pan and baked.

a 2 quart casserole pan with a sweet potato souffle baked inside, some is scooped out with a spoon laying on the side.

The texture of this Sweet Potato Souffle is soft and fluffy, yet substantial. And the flavor is absolutely perfectly balanced. It makes an amazing sweet potato side dish for the Holidays!

Ingredient Details

sweet potatoes – you will need 3 pounds of sweet potatoes. They will need to be peeled and cut into ½ inch pieces. This helps the potatoes boil quicker and more evenly.

salted butter- we generally prefer salted butter over unsalted. It lends more flavor to the recipe.

kosher salt, cayenne pepper, cinnamon, vanilla and fresh ginger – this combo of seasonings gives the Sweet Potato Souffle SUCH a DELICIOUS flavor!!!! We love to use the frozen crushed ginger cubes as a time saver, but fresh grated ginger will work too. See the bottom of the photo below (Dorot Gardens)

ingredients needed to make a sweet potato souffle

whole milk- I have made this with whole milk and I have made it with a mixture of heavy cream and 2%. Both worked great!

brown sugar- enhances the sweetness of the sweet potatoes perfectly!

plain panko bread crumbs- use PANKO bread crumbs, which are the coarser crumbs that are made without crusts. You can find the right next to the regular bread crumbs in the grocery store.

baking powder- gives the souffle a little lift in the oven. Double check that your baking powder isn’t expired : >

5 large eggs- makes this souffle, a souffle!!

How To Make A Sweet Potato Souffle

This is just a quick overview of the steps to make a Sweet Potato Souffle. For more detailed instructions and ingredients pop down to the recipe card.

sweet potatoes cut into ½ inch pieces

Step 1

Peel and cut the sweet potatoes into ½ inch pieces. Boil in salted water until fork tender.

cooked sweet potatoes, butter and milk in a food processor

Step 2

Drain the potatoes and add to a food processor. Add in the butter and milk. Puree until smooth.

sweet potato souffle mixture blended completely smooth in a food processor

Step 3

Add remaining ingredients and blend until completely mixed and smooth.

Sweet Potato Souffle smoothed out in a 2 quart pan, ready for the oven

Step 4

Pour into the prepared baking dish.

A sweet potato souffle baking in the oven, puffed up

Step 5

Bake at 350°F for 55-60 minutes until it is puffed up. It will still be a little jiggly when it is removed from the oven, that is ok.

A baked Sweet Potato Souffle on a table ready to be served

Step 6

Out of the oven the souffle will deflate slightly. Serve immediately.

Recipe Tips to Remember

  1. Make sure the sweet potatoes are fork tender before draining.
  2. Use salted butter for the most flavor.
  3. Use a frozen grated ginger (Dorot Garden) to save time! see the ingredient photo above.
  4. Blend the ingredients in a food processor or strong blender until they are completely smooth.
  5. Grease the baking dish, bottom and sides, before adding the souffle mixture.
  6. Place a rimmed baking sheet under the baking dish, to catch any spills in the oven. I have never had one bake over, but better to be safe than sorry.
  7. The souffle will be jiggly when it comes out of the oven, that is ok! It will set up as it cools.

More Savory Side Dishes

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A sweet potato souffle in a 2 quart casserole pan and a spoon dishing some out.

Sweet Potato Souffle Recipe

Sweet potatoes are boiled until fork tender and then blended with spices, butter, brown sugar, vanilla and eggs then poured into a 2 quart pan and baked. The texture of this Sweet Potato Souffle is soft and fluffy, yet substantial.
5 from 1 vote
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
Servings: 8 people
Calories: 356kcal
Author: Susie Weinrich

Equipment

  • 2 quart casserole pan or souffle pan with high sides

Ingredients

  • 3 pounds sweet potatoes - peeled and cut into ½ inch pieces
  • ½ cup salted butter - cut into ½ inch pieces
  • ¼ cup whole milk
  • ½ cup packed brown sugar
  • ⅓ cup plain panko bread crumbs
  • 1 ¼ teaspoon kosher salt
  • 1 ¼ teaspoon fresh ginger - peeled and finely grated (or use the frozen crushed ginger cubes- Dorot Gardens)
  • 1 tsp. baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla
  • ⅛ teaspoon cayenne pepper
  • 5 large eggs
  • non stick cooking spray

Instructions
 

  • Preheat the oven to 350°F and grease a 2 quart baking dish ( a souffle dish or baking dish) with nonstick cooking spray.
  • Peel and cut the sweet potatoes into ½ inch pieces.
    3 pounds sweet potatoes
    Sweet potatoes cut into 1" piece chunks on a cutting board.
  • Bring a large pot of generously salted water to a boil. Boil the sweet potatoes until tender (15-20 minutes).
    Drain the potatoes and transfer while still hot to a food processor.
  • Add the butter and milk, puree until the potatoes are smooth and the butter is melted.
    ¼ cup whole milk, ½ cup salted butter
    Cooked sweet potatoes, butter and milk in a food processor.
  • Add the remining ingredients to the potato mixture and puree for a couple minutes until completely smooth. Scrape the sides of the bowl as necessary. The mixture should have the consistency of a very think milkshake and be completely smooth.
    ½ cup packed brown sugar, ⅓ cup plain panko bread crumbs, 1 ¼ teaspoon kosher salt, 1 ¼ teaspoon fresh ginger, 1 tsp. baking powder, ½ teaspoon ground cinnamon, ½ teaspoon vanilla, ⅛ teaspoon cayenne pepper, 5 large eggs
    Sweet potato souffle mixture blended completely smooth in a food processor.
  • Pour the mixture into the prepared baking dish and smooth the top.
    Sweet Potato Souffle smoothed out in a 2 quart pan, ready for the oven
  • Bake for 55-60 minutes. It will rise and puff up a couple of inches past the top of the dish and will still jiggle slightly when it’s done.
    A sweet potato souffle baking in the oven, puffed up
  • Remove from the oven (it will deflate so that it is even or slightly below the top of the dish- this is normal).
    A baked Sweet Potato Souffle on a table ready to be served
  • Serve immediately.
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Serving: 1serving | Calories: 356kcal | Carbohydrates: 50g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 134mg | Sodium: 678mg | Potassium: 652mg | Fiber: 5g | Sugar: 21g | Vitamin A: 24660IU | Vitamin C: 4mg | Calcium: 133mg | Iron: 2mg

Amazing Cranberry Jell-O Salad

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This Cranberry Jell-O Salad recipe blends the tart taste of fresh cranberries, the sweetness of raspberry Jell-O, and a hint of citrus from fresh orange zest. The lemon yogurt is the secret ingredient that makes this Jell-O salad a bit creamy in taste and texture. It’s the perfect sweet and refreshing bite to add to your Holiday table, which is generally a super savory and salty meal. And bonus- you just need 6 ingredients!

Cranberry Jello Salad in a glass bowl with cranberry, orange and whipped cream on top

We love a good Jell-O salad! They’re so wonderfully old-fashioned and classic, a true must-have on our holiday table. At Easter, we go with a Raspberry Jell-O Fluff Salad, that reflects Spring time perfectly. But when it comes to Thanksgiving and Christmas, this Cranberry Jell-O Salad is the perfect festive choice.

Thanksgiving table with a plate full of food

Thanksgiving Dinner for 10

“This is a wonderful resource to help you plan your Holiday meal, whether you are a seasoned host or this is your first time!” -Susie

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Ingredient Details

Raspberry Jell-O: This is the perfect flavored Jell-O to pair with the cranberries. You could also give it a try with Black Cherry, Cherry or Cranberry Jell-O. You will need two 3 oz. packages of Jell-O

Whole Berry Canned Cranberries: This is the same item used in this Canned Cranberry Sauce Recipe. It is a great shortcut product. make sure you buy the WHOLE BERRY CRANBERRY SAUCE, and not just the jellied cranberries.

ingredients to make Cranberry Jell-O Salad

Lemon Yogurt: This is the secret ingredient that makes this Cranberry Jell-O Salad a stand out dish. The lemon blends perfectly with the other flavors and it makes the salad a bit creamy in texture and taste. I have been successful with a traditional Yoplait Lemon Yogurt as well as a Chobani Lemon Greek Yogurt (which is a little under 6 oz, but it still works!!)

Fresh Cranberries: You just need ½ cup of fresh cranberries to add to this salad. If you buy a 12 oz bag, you can use the rest to make a breakfast recipe for Thanksgiving or Christmas morning. You can also garnish a punch or drinks with the remaining cranberries!

Orange Zest: Adds such a bright and citrusy flavor to the Cranberry Jell-O salad. The orange flavor pairs PERFECTLY with cranberry and lemon.

Walnuts: The nuts add a crunch to this Thanksgiving Jell-O Salad… I wasn’t sure I would like them in there, but ended up loving it. Toasting the nuts in a dry pan for a couple minutes brings out their crunch! You can also opt to omit the nuts, especially if you have nut allergies.

How To Make Cranberry Jell-O Salad

This is an overview of the steps to make Cranberry Jell-O Salad. For more detailed instructions and ingredients pop down to the recipe card.

whisking cranberry jello salad

Step 1

In boiling water add the Jell-O and stir until it is dissolved. Add the canned cranberries and stir. Pop in the fridge for about 1.5 hours, whisking every 30 mins.

whipping cranberry jello salad after refrigerating

Step 2

Remove from the fridge and mix together until it is frothy.

adding lemon yogurt to cranberry jello salad

Step 3

Blend in the lemon yogurt.

Adding fresh cranberries and walnuts to the cranberry jello salad

Step 4

Fold in the orange zest, chopped cranberries, and toasted chopped walnuts.

a glass bowl of cranberry jello salad with fresh cranberries and whipped cream on top

Step 5

Pour into the serving bowl or Jell-O mold and refrigerate for 6 to 24 hours.

Recipe Tips to Remember & Troubleshooting

  1. When it is time to refrigerate the salad for the second time, pour it into the bowl you will serve it from.
  2. Use a 6 cup Jell-O mold, a small Bundt pan, a small trifle bowl, or a glass bowl to refrigerate and serve this Cranberry Jell-O Salad. A 2 quart pan will also work.
  3. Make this dish a day in advance so it has time to set up in the fridge.
  4. Garnish the top with whipped cream, orange zest and fresh cranberries.
  5. If family members have nut allergies, you can omit the walnuts and the recipe will still work!

Troubleshooting

  • If you opt for the Jell-O mold and it won’t release before serving, simply dip the mold in a little warm water and try again.
  • If you went the Jell-O mold route and it didn’t release in one whole piece, don’t fret!!! Stir the Cranberry Jell-O Salad up and pour it in a pretty serving bowl. It will still taste great and no one will know it was supposed to be in a “shape”.
  • If you didn’t have time to let the Cranberry Jell-O Salad completely set up, that is ok! Give it a good stir and serve it as more of a cranberry sauce. It will still be SUPER delicious.

More Great Holiday Side Dishes

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Cranberry jello salad in a glass bowl with whipped cream and whole cranberries garnished on top.

Fresh Cranberry Jell-O Salad

This Cranberry Jell-O Salad is the perfect cranberry side dish for your Holiday table. It is a wonderful blend of raspberry Jell-O, cranberries, lemon yogurt (secret ingredient), and orange zest.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Cooling: 6 hours
Total Time: 6 hours 20 minutes
Servings: 8 people
Author: Susie Weinrich

Equipment

  • A 6 cup serving bowl, Jell-O mold, 2 quart pan, small bundt pan or small trifle bowl.

Ingredients

  • 2 cups boiling water
  • 2 (3 oz. pkgs) raspberry Jello
  • 14 oz can whole berry cranberry sauce
  • 6 oz lemon flavored yogurt
  • ½ cup fresh cranberries - finely chopped
  • ⅓ cup chopped walnuts - toasted
  • 1 tsp. orange zest - about 1 entire small orange

Instructions
 

  • Bring the 2 cups water to a boiling in a saucepan.
    2 cups boiling water
  • Add in the 2 pkgs of raspberry Jell-O and stir until the Jell-O is completely dissolved. Stir in the whole berry cranberry sauce until well combined.
    2 (3 oz. pkgs) raspberry Jello, 14 oz can whole berry cranberry sauce
  • Pour the mixture into a medium sized bowl and refrigerate (stirring every 30 minutes) until the gelatin mixture is the consistence of egg whites (this takes about 1 ½ hours).
    Does not need to be put in the serving bowl or mold at this point
    Whisking cranberry jello salad.
  • Remove the mixture from the refrigerator and beat on high speed with an electric mixer until the mixture becomes foamy and bright cherry red.
    6 oz lemon flavored yogurt
    Whipping cranberry jello salad after refrigerating.
  • Add in the lemon yogurt and beat with the mixer just until the yogurt is combined with the Jell-O.
    Adding lemon yogurt to cranberry jello salad.
  • Fold in the fresh cranberries, toasted walnuts and the orange zest. Pour into a 6 cup mold or into the bowl you plan to serve it from.
    ½ cup fresh cranberries, ⅓ cup chopped walnuts, 1 tsp. orange zest
    Adding fresh cranberries and walnuts to the cranberry jello salad.
  • Refrigerate several hours or overnight.
    Once solid, unmold the Jell-O onto a serving plate or serve in the bowl as is.
    A glass bowl of cranberry jello salad with fresh cranberries and whipped cream on top

Recipe Tips and Notes:

    1. When it is time to refrigerate the Salad, pour it into the bowl you will serve it from.
    2. Use a 6 cup Jell-O mold, a small Bundt pan, a small trifle bowl, or a glass bowl to refrigerate and serve this Cranberry Jell-O Salad. A 2 quart pan will also work.
    3. Make this dish a day in advance so it has time to set up in the fridge.
    4. Garnish the top with whipped cream, orange zest and fresh cranberries.
    5. If family members have nut allergies, you can omit the walnuts and the recipe will still work!
TROUBLESHOOTING:
    • If you opt for the Jell-O mold and it won’t release before serving, simply dip the mold in a little warm water and try again.
    • If you went the Jell-O mold route and it didn’t release in one whole piece, don’t fret!!! Stir the Cranberry Jell-O Salad up and pour it in a pretty serving bowl. It will still taste great and no one will know it was supposed to be in a “shape”.
    • If you didn’t have time to let the Cranberry Jell-O Salad completely set up, that is ok! Give it a good stir and serve it as more of a cranberry sauce. It will still be SUPER delicious.
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Make Stove Top Stuffing Taste Homemade

by 7 Comments

You can take 2 boxes of Stove Top Stuffing and turn it into the most amazing Stuffing that tastes like it is completely HOMEMADE. You’ll add lots of butter, some onions, celery, herbs and more butter! If your family loves the flavor of Stove Top Stuffing, they are going to love this one even more!

Spoon resting in a baking dish of stovetop stuffing with several servings gone.

Add this Stove Top Stuffing to a weeknight meal, it pairs perfectly with meatloaf muffin cups! Or proudly place it at the center of your Thanksgiving or Holiday table. Add a spiral cut ham, some amazing mashed potatoes, a no dripping required gravy, perfect green beans, and cranberries.

I will never make “plain” Stove Top again! This way puts it over the top!! So delicious and savory….I grew up eating Stove Top and it’s a holiday tradition that I’ve passed to my adult daughters. They agree this is the BEST! – Anne

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Stouffer’s Stove Top is not a thing

Did you know that “Stouffer’s Stove Top Stuffing” was never a real product!! I know, I thought it was too! Stove Top is actually owned by Kraft/Heinz.

It is because of something called the Mandela effect, when a group of people share an incorrect memory of a popular icon, event, or detail. Wild!!

Stove Top Stuffing Ingredients

Well, you know the recipe starts with two boxes of Stove Top Stuffing! Here are some more details on all the ingredients you will need to make this recipe:

  • Stove Top Stuffing!! The star of the show here. Opt for the chicken or turkey Stove Top Stuffing. This is a great short cut to get flavor and already dried bread cubes for your stuffing. It is also a great base if your family already loves the flavor and texture of Stove Top.
  • Butter lots and lots of butter! I recommend using salted butter for the most flavor. Although unsalted butter will work as well. The butter helps add flavor to the stuffing, and then also helps crisp the top of the stuffing.
  • Herbs and Seasonings – fresh sage is the quintessential flavor of stuffing. Poultry Seasoning is an herb blend that comes in a powder form. You can find it with the other dried herbs and seasonings at the grocery store. It adds a boost of all the other seasonings like marjoram, rosemary and more sage, all in one bottle. You can also use poultry seasoning to flavor your gravy!
  • Onions and Celery – this is the base to any good stuffing! Adding these two is what makes this Stove Top Stuffing recipe feel and taste homemade.
  • Chicken Stock or Broth – when you make a box of Stove Top it calls for adding water… to make it more “homemade” you will add chicken stock or broth. Feel free to opt in for turkey stock or broth instead.

What is the difference between stock and broth?

Stock is a liquid made by simmering meat, bones, herbs, seasonings and vegetables. By adding the bones in this mix, it creates a MUCH more flavorful and hearty liquid.

Broth is a liquid made by simmer meat with herbs, seasonings and vegetables. It can also be considered “light” in color and flavor.

How To Make Stove Top Taste Homemade

This is just a condensed version, with pictures, of how to make Stove Top Stuffing. For more detailed instructions and ingredient amounts, pop down to the recipe card.

Skillet with onions and celery sauteing from a top view.

Step 1

Start by sauteing onions and celery in lots of butter!

Spices added to the onion mixture in the skillet.

Step 2

Add fresh chopped sage and poultry seasoning.

Stuffing mix added to the onion mixture in the skillet.

Step 3

Pour in the 2 boxes of Stove Top Stuffing and stir to coat with the butter.

Wooden spoon resting in the stuffing mixture.

Step 4

Remove from the heat and stir in the chicken stock.

Pats of butter placed on top of the stuffing mixture.

Step 5

Butter a 9×9 baking pan and pour the stuffing mixture in. Top with cubed butter. Bake for 20 minutes.

Close up of baked stuffing with the serving spoon resting in the mixture.

Step 6

Serve hot out of the oven!

Recipe Tips To Remember

  • Do not add extra salt to the stuffing. Between the salted butter, chicken stock, and the seasonings included in the Stove Top boxes, it should be salty enough.
  • Don’t skimp on the butter, it is part of the reason this is so tasty.
  • Use a really flavorful chicken or turkey stock for the most flavor.

Stove Top Stuffing FAQs

How to prevent Stove Top Stuffing from getting mushy?

Remember , you can always add more liquid, but it is really hard to remove liquid! Start by adding just a little liquid and add more until your desired consistency is reached.
This recipe has just the right amount of liquid added for a perfectly buttery and slightly moist center with a crisp top.

Can I use broth instead of water for Stove Top Stuffing?

Yes, and actually I recommend using broth or stock instead of water. It will add another layer of flavor to the Stove Top Stuffing and make it taste more homemade.

What is the secret to moist stuffing?

Adding liquid is key for having a moist stuffing. However you don’t want to just add water to soften it up. We recommend you start by sautéing onions and celery in plenty of butter, then add the Stove Top mix (or bread other dry stuffing mix), Then add chicken broth, not water. The final touch to keep your stuffing moist is to top it with cubes of butter before popping it in the oven. All these steps keep the middle of the stuffing buttery soft and moist, and give the top of the stuffing a nice golden crisp.

What are the cooking instructions for Stove Top Stuffing?

They are pretty simple -bring 1 ½ cups of water and 2 tablespoon of butter or margarine to a boil, add the stuffing, stir. Remove from the heat, let sit for 5 minutes and fluff with a fork.
HOWEVER, if you want to go the extra mile, then use the Mom’s Dinner recipe for Stove Top Stuffing. It adds onion, celery, chicken broth, lots of butter and bakes in the oven. It tastes completely homemade!

More Stuffing Recipes

Thanksgiving table with a plate full of food

Thanksgiving Dinner for 10

A delicious holiday table!

Make sure you holiday table is stuffed from end to end with amazing recipes that are tried and true! People will be talking about your dinner for years to come.

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Close up of baked stuffing with the serving spoon resting in the mixture.

Stove Top Stuffing Recipe

Take 2 boxes of Stove Top Stuffing and turn it into the most amazing Stuffing that tastes like it is homemade. You'll just add lots of butter, some onions, celery, herbs and more butter! Perfect for Thanksgiving and the Holidays.
4.80 from 5 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 people
Calories: 315kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 12 oz chicken or turkey Stove Top Stuffing - this is TWO 6 oz. boxes
  • 1 yellow onion - diced
  • 1 ½ cup celery - diced
  • 10 tablespoon salted butter - divided
  • 2 tablespoon fresh sage - chopped
  • 1 teaspoon poultry seasoning
  • 2 ¼ cup chicken stock - or turkey stock, broth will work too

Instructions
 

  • Preheat the oven to 400℉
    NOTE- there is no salt added to this recipe. The Stove Top stuffing mixture, salted butter and broth will have enough salt to flavor the stuffing.
  • In a large skillet over medium low heat melt 7 tablespoon of butter, add the chopped onion and celery. Let it sauté for about 15-20 minutes, so that the veggies soften.
    1 yellow onion, 1 ½ cup celery
  • Add in the sage and poultry seasoning and sauté another 5 mins.
    2 tablespoon fresh sage, 1 teaspoon poultry seasoning
    Spices added to the onion mixture in the skillet.
  • Stir in the 2 bags/boxes of Stove Top stuffing mix. Stir well to coat with butter
    12 oz chicken or turkey Stove Top Stuffing
    Stuffing mix added to the onion mixture in the skillet.
  • Remove from the heat
  • Pour in the chicken broth. Then stir again so it absorbs the liquid.
    2 ¼ cup chicken stock
    Wooden spoon resting in the stuffing mixture.
  • Grease the sides and bottom of a 9×9 pan with 1 tablespoon of softened butter.
    Buttered glass square baking pan.
  • Pour the stuffing mixture into the pan.
  • Cube the remaining 2 tablespoon of butter, dot the top of the stuffing with the cubes.
    Pats of butter placed on top of the stuffing mixture.
  • Place in a 400°F oven, uncovered, for 20 minutes. The middle gets soft and buttery and the top will have crispy bits!
  • Serve hot with a side of gravy – see notes for amazing gravy recipes.
    Close up of baked stuffing with the serving spoon resting in the mixture.

Recipe Tips and Notes:

  • Do not add extra salt to the stuffing. Between the salted butter, chicken stock, and the seasonings included in the Stove Top boxes, it should be salty enough.
  • Don’t skimp on the butter, it is part of the reason this is so tasty.
  • Use a really flavor chicken or turkey stock for the most flavor
Gravy Recipes to Use with your Stove Top Stuffing!!! 
  1. Turkey Gravy, no drippings
  2. Chicken Gravy, no drippings
  3. Instant Pot Gravy
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Serving: 1serving | Calories: 315kcal | Carbohydrates: 19g | Protein: 5g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 571mg | Potassium: 245mg | Fiber: 3g | Sugar: 4g | Vitamin A: 886IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg

Homemade Taco Seasoning

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No need to buy that little taco spice packet from the grocery store, you can make a batch of Homemade Taco Seasoning right from your spice cabinet. You already have everything you need! Add it to a pound of ground beef with a dash of water and a tablespoon of tomato paste. Taco night is on the table in a flash!

Hands holding a bowl of Homemade Taco Seasoning

This can also be used with a pound of ground chicken or turkey, shredded chicken, shredded pork or beef.

Spices Used

  • Chili powder – this is American style chili powder, not cayenne pepper. It is the same spice that is used in chili!
  • Ground Cumin – this is a very common spice used in a lot of Mexican style cuisine. Don’t skip this spice.
  • Garlic Powder – Always garlic!
  • Onion Powder – Adds onion flavor without adding onion
  • Dried oregano – crush the oregano in the palm of your hand before adding, it wakes the dried spices up! Use Mexican Oregano if you have it.
  • Smoked Paprika – This is one of my favorite spices, make sure you used smoked paprika, it has the most flavor.
  • Red pepper flakes – use as little or as much as you like to your preferred heat/spice level
  • Kosher Salt and Pepper

Taco Night Menu

Who doesn’t love Taco Tuesday!? With this diy taco seasoning recipe you can whip up tacos any night of the week. Here are some of our favorite (and easy) side dishes to pair with a taco dinner.

  1. Cilantro Lime Rice
  2. 15 Minute Refried Beans
  3. Chips and Salsa
  4. Margaritas if you are feeling spicy!

Taco Party!!

Next time you want to host a killer party, make it a taco party. Check out this post to see how to pull it all together.

Taco Party Time
a sign that says tacos

More Taco Recipes

Hands holding a bowl of Homemade Taco Seasoning

Homemade Taco Seasoning Recipe + Video

No need to buy the taco spice packet from the grocery store. This Homemade Taco Seasoning is made from all the spices you already have in your spice cabinet. Add to 1 lb. of ground beef, chicken, shredded pork or beef.
No ratings yet
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Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 1 batch
Author: Susie Weinrich

Ingredients

Instructions
 

  • In a small bowl combine all the spices.
    1 teaspoon chili powder, 1 teaspoon cumin, ¾ teaspoon kosher salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon dried oregano, ¼ teaspoon smoked paprika, ¼ teaspoon black pepper, red pepper flakes
  • Stir really well, breaking up any clumps.
  • Use with your favorite tacos! This recipe is perfect for 1 lb. of meat. Double or triple if needed.
    Tip: use the serving +/- buttons above to easily double or triple the recipe.
  • Can be stored in an air tight container for up to 12 months. The mixture will still be good after 12 months, but the spices may start to lose flavor.
  • To use this taco seasoning, pop over to this recipe for ground beef tacos
Did you make this recipe?Connect with me and let me know by commenting below!
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How to Make Turkey Gravy (without drippings)

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Guess what, turkey gravy doesn’t have to be stressful! Especially at the holidays when you have 1000 other things to do. There is no need to wait and see if you might have enough drippings from your roast turkey to make gravy!!! You can make this one while the turkey is roasting… heck, you can even make it two days in advance!

Turkey gravy in the middle of other holiday side dishes like mashed potatoes, stuffing and roasted carrots.

This Turkey Gravy recipe is out-of-this-world delicious. We tested and tested until we were totally satisfied with the layers of flavor. Best part?? No dripping are required to get those layers of flavor for AMAZING Turkey Gravy.

Stress. Free. Gravy. Promise.

If there were more stars available, I would happily fill them.
I’ve long relied, sadly, on store-bought packets to rescue my ill-fated Thanksgiving gravy tries. I’m not sure what magical forces steered me to Mom’s Dinner videos this year, but I’m beyond thrilled for that happenstance.
The [turkey] gravy video was so helpful for me to know what to expect as the process unfolded; plus, it introduced me to “Better Than Bouillion” — wonderful.
We even added re-heated gravy leftovers to the next morning’s breakfast to bring wonderfulness to the turkey sausages.
Thank you, thank you, thank you. Such a positive game-changer!

– Patty

[feast_advanced_jump_to]

How To Build Layers of Flavor

There is NO skimping on flavor here! In fact, this gravy is going to have WAY more flavor than just using drippings, flour, and broth.

  1. Onions are caramelized in plenty of butter to start the recipe.
  2. Fresh herbs are added for flavor layer #2.
  3. Better Than Bouillon Turkey Base is the perfect secret ingredient here, it punches up the flavor with no effort.
  4. Use a high quality turkey broth for maximum flavor.

Flat Whisk

We love this flat whisk to make sauces and gravy. The whole balloon lays flat in the pan, ensuring a totally silky gravy!

flat whisk

Turkey Gravy Ingredients

Turkey Stock – Using a turkey stock is what will give this gravy it’s signature “turkey” flavor. If you are making this gravy for the holidays you will most likely be able to find turkey stock in the grocery store without any troubles!

Turkey Base – We like to use Better Than Bouillon brand for our Turkey Base. You can generally find it in the grocery store, but if not you can easily order it from Amazon. It mixes with the flour and helps thicken the gravy perfectly. It also punches up the flavor of your turkey gravy… It will take it from “this is good gravy” to “Holy Sh*t I need the recipe for this gravy asap”.

Herbs – A combo of rosemary, sage and thyme steep in the gravy and give it that extra boost of flavor. Use the combo of herbs you love.

Ingredients shown are used to prepare turkey gravy without drippings.

Onion – Most of the gravies here at Mom’s Dinner start with caramelizing onions. It is the beginning of building amazing flavor! One large yellow onion is all you need.

Garlic – The garlic also steeps in the butter and starts the turkey gravy out on the right foot… building amazing flavor. You just want to crack or smash the garlic so that it will release it’s flavor into the butter, but will easily strain out of the gravy before thickening.

Salted Butter – Yep, salted butter…it’s the only butter we recognize here at Mom’s Dinner! We start by infusing the butter with the flavors of caramelized onion, garlic and herbs. Then it is mixed with the turkey base and flour to help in the gravy thickening process.

All Purpose Flour – any time you make gravy you will most likely be adding an all purpose flour to the mix. It mixes with the fat (butter and turkey base) to make a roux, which is the thickener for your gravy.

How To Make Turkey Gravy, No Drippings

This is a quick picture overview of how to make turkey gravy without the turkey drippings. For more detailed instructions and ingredient measurements, pop down to the recipe card.

Onions and celery sauteing in a skillet.

Step 1

Melt the butter in a large skillet and sauté the onions until they start to brown around the edges.

Celery and onions with fresh herbs in a skillet.

Step 2

Add the cracked garlic and herbs. Sauté another 10 minutes.

Flour added to the veggie mixture in a skillet.

Step 3

Stir in the turkey base and then sprinkle in the flour.

Flour coated veggies and fresh herbs being combined in a skillet.

Step 4

Stir around the pan for 1 minute to cook the flour.

Gravy simmering in a skillet.

Step 5

Pour in the turkey stock and whisk really well, all the way to the edges of the pan. Let the gravy thicken while it simmers.

Gravy being poured into a colander to remove the large pieces.

Step 6

Pour the gravy through a fine mesh sieve over a bowl. Remove the solids and discard.

Hands holding a glass gravy boat filled with super flavorful turkey gravy without drippings.

Step 7

Serve the gravy hot! Pour over roasted turkey, mashed potatoes and stuffing.

Making Ahead & Reheating

You can make this turkey gravy a day or two ahead of your Thanksgiving feast…. again, no waiting on those dang drippings.

To make ahead, simply prep the Turkey Gravy completely and then let it cool. Place it in an airtight container in the fridge. The gravy will congeal in the fridge, that is ok.

Glass gravy boar with turkey gravy ready to serve.

To reheat place in a sauce pan over low heat. Stir it often until it is liquified and warmed through. Optionally whisk in a little additional turkey stock, water, chicken stock or milk/cream to reconstitute. Taste for seasonings and then serve hot!

Turkey Gravy Troubleshooting

You and I both want your gravy to be PERFECT, and this recipe is pretty spot on… but we know things happen in the kitchen, so here are some troubleshooting tips for perfecting the texture and flavor of your turkey gravy:

  • Gravy got too thick?? Whisk in some additional turkey stock, chicken stock, milk, or even water. Then re-taste for additional seasonings needed.
  • Gravy didn’t thicken enough?? Keep simmering over low heat, stirring often. This will evaporate some of the liquid content and help it thicken. If that doesn’t work or you are out of time you can make a slurry of 1 tablespoon cool water and 1 tablespoon cornstarch, pour it into SIMMERING gravy, it should thicken pretty quickly. Repeat this as needed.
  • The Turkey Gravy is too salty?? No problem, you just need to dilute it slightly. In this case I might recommend adding water or a low sodium broth if you have it. Milk content can also help diminish salt content, consider adding milk or half & half. Then re-taste for additional seasoning needed (poultry seasoning or dry sage will add back flavor, without adding saltiness).
  • I want a little more flavor in my Turkey Gravy?? Whisk in some poultry seasoning, dried sage, and black pepper. Taste again and add more as desired.
  • My Gravy got lumpy?? No problem! First run the gravy through the fine mesh sieve. If that didn’t do the trick whisk the heck out of the gravy. If that still didn’t do it, run the gravy in a blender just a couple pulses until it is smooth.

Recipe Tips to Remember

  • Use salted butter to start your gravy.
  • Make sure the onions caramelize a little on the edges before moving on with the recipe.
  • Use fresh herbs for the best flavor.
  • Don’t skip the turkey base, it adds a lot to this gravy.
  • Use a turkey STOCK, not broth, for the most flavor.
  • Make sure you whisk all the way to the edges of the pan, that flour mixture can tend to get stuck in the corners of your skillet.
  • Don’t forget to put a bowl under the sieve to strain the solids (I have heard of people accidentally straining the gravy into the sink 🥲)
Thanksgiving Dinner for 10 with a Thanksgiving table photo

A Full Thanksgiving Menu

Make an unforgettable Thanksgiving meal that everyone will rave about for years to come. This article includes a full menu, with printable recipes.

Get the recipes

More Gravy Recipes

We take our gravy very seriously here at Mom’s Dinner. You can make any one of these with the confidence it will turn out over-the-top flavorful!

Glass gravy boar with turkey gravy ready to serve.

Turkey Gravy Recipe without Drippings + Video

An over-the-top flavorful turkey gravy that won't have you waiting on the drippings from roast turkey! This is the stress free Thanksgiving gravy recipe you have been looking for.
Easily double or triple this recipe for a larger crowd; use the +/- button on the servings and the ingredient amounts will change for you.
5 from 5 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 3.5 cups
Calories: 380kcal
Author: Susie Weinrich

Ingredients

  • 8 tablespoon Salted Butter
  • 1 large yellow onion - sliced
  • 3 cloves garlic - smashed
  • 2 sprigs fresh rosemary - leave whole, don't chop
  • 2 sprigs thyme - leave whole, don't chop
  • 1 stem fresh sage - leave whole, don't chop
  • 2 teaspoon turkey base - Better Than Bouillon is great
  • ⅓ cup (heaping) all purpose flour
  • 3 ½ cups turkey stock
  • kosher salt and pepper - to taste

Instructions
 

  • In a large skillet over medium-low heat melt the butter, I use a stainless steel skillet.
    8 tablespoon Salted Butter
  • Once the butter melts add the onions and simmer, stirring occasionally until the onions begin to brown around the edges, about 15 minutes.
    1 large yellow onion
  • Stir in the cracked garlic and herbs. Continue to simmer until the onions are a deep caramel color, about 10 more minutes.
    3 cloves garlic, 2 sprigs fresh rosemary, 2 sprigs thyme, 1 stem fresh sage
    Celery and onions with fresh herbs in a skillet.
  • Mix in the turkey base until it melts into the onion mixture.
    2 teaspoon turkey base
  • Add the heaping ⅓ cup flour into the onion/butter mixture, stir constantly for 1 minute.
    ⅓ cup (heaping) all purpose flour
    Flour coated veggies and fresh herbs being combined in a skillet.
  • Pour in a little of the turkey stock and scrape up bits from the bottom of the pan. Then whisk the rest of the turkey stock into the flour/onion mixture, making sure to get all the flour from the edges of the pan whisked in.
    3 ½ cups turkey stock
    Whisk in a skillet to combine gravy ingredients with turkey base and stock.
  • Increase the heat to medium and simmer the gravy, it will thicken as it cooks.
  • Taste for seasoning. Give the gravy a taste and see if you want to add some kosher salt & pepper.
    kosher salt and pepper
    Gravy simmering in a skillet.
  • Strain the gravy. Place a fine mesh sieve over a bowl and pour the gravy through the sieve. Use the whisk to stir the solids making sure you get all the flavor and gravy through the sieve. Discard the solids.
    Gravy being poured into a colander to remove the large pieces.
  • Serve the gravy hot!

MAKE AHEAD OPTION – can be made a day or two ahead.

  • Prepare the gravy completely and let it cool.
  • Pour into an air tight container and pop in the fridge. The gravy will congeal in the fridge, that is ok.
  • To reheat place the gravy in a sauce pan over low heat, stirring frequently, until it is liquified.
  • Taste for seasoning. You can also add a little extra broth, stock, or milk if it is too thick.
  • Serve Hot

Recipe Tips and Notes:

TURKEY GRAVY TROUBLESHOOTING
  • Gravy got too thick?? Whisk in some additional turkey stock, chicken stock, milk, or even water. Then re-taste for additional seasonings needed.
  • Gravy didn’t thicken enough?? Keep simmering over low heat, stirring often. This will evaporate some of the liquid content and help it thicken. If that doesn’t work or you are out of time you can make a slurry of 1 tablespoon cool water and 1 tablespoon cornstarch, pour it into SIMMERING gravy, it should thicken pretty quickly. Repeat this as needed.
  • The Turkey Gravy is too salty?? No problem, you just need to dilute it slightly. In this case I might recommend adding water or a low sodium broth if you have it. Milk content can also help diminish salt content, consider adding milk or half & half. Then re-taste for additional seasoning needed (poultry seasoning or dry sage will add back flavor, without adding saltiness).
  • I want a little more flavor in my Turkey Gravy?? Whisk in some poultry seasoning, dried sage, and black pepper. Taste again and add more as desired.
  • My Gravy got lumpy?? No problem! First run the gravy through the fine mesh sieve. If that didn’t do the trick whisk the heck out of the gravy. If that still didn’t do it, run the gravy in a blender just a couple pulses until it is smooth.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 380kcal | Carbohydrates: 22g | Protein: 8g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 557mg | Potassium: 348mg | Fiber: 1g | Sugar: 6g | Vitamin A: 837IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg

Chocolate Chip Cheesecake Bars

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This is a super easy recipe for Chocolate Chip Cheesecake Bars. It starts with a tube of store bought chocolate chip cookie dough, chocolate chips and a super simple homemade cheesecake filling. It is all layered together in an 8×8 pan and baked for 35-40 minutes.

Chocolate chip cheesecake bars cut into small squares, ready to share.

This is an indulgent recipe that is perfect for the holidays or family celebrations.

Ingredient Details

Store Bought Cookie Dough – this is one of my favorite parts of this dessert, the cookie layer is made from store bought cookie dough. Just look for a “roll” of chocolate chip cookie dough in the refrigerated case.

Chocolate Chips – You will sprinkle extra chocolate chips in-between the layers and on top. I have made this with regular and mini semi sweet chocolate chips, they both work great.

Ingredients shown are used to prepare chocolate chip cheesecake bars.

Cheesecake Ingredients – Cream Cheese, sugar, flour, sour cream, lemon, egg, kosher salt. All these ingredients get mixed together to make the cheesecake layer. Make sure your cream cheese is softened at room temp so it blends up smooth.

How To Make Chocolate Chip Cheesecake Bars

This is just a simple overview of the steps to make Chocolate Chip Cheesecake Bars. For more detailed instructions and ingredients, pop down to the recipe card.

Parchment paper clipped to the inside of a square baking pan.

Step 1

Start with an 8×8 baking pan, lay a piece of parchment paper over the bottom, and then with a few inches overhanging the sides. Spray the bottom with non-stick spray

I like to clip the paper into place with two binder clips.

Raw chocolate chip cookie dough pressed over parchment paper in a baking dish.

Step 2

Take about ½ of the chocolate chip cookie dough and spread it across the bottom of the pan. This layer will be thin, that is ok. If you need to take a few extra chunks from the other half that is ok too.

Extra chocolate chips added to the top of the cookie dough in the baking pan.

Step 3

Top with / cup of chocolate chips.

Cheesecake mixture in a mixing bowl.

Step 4

Make the cheesecake mixture; beat together the cream cheese, flour and sugar. Add the sour cream, egg, vanilla, lemon juice and salt and beat for another 30 seconds.

Extra chocolate chips sprinkled over the cheesecake mixture in the baking pan.

Step 4

Spread the cream cheese filling on top of the cookie dough, then take the remaining cookie dough and dot the top of the cheesecake. Sprinkle with remaining chocolate chips.

Freshly baked chocolate chip cheesecake bars in a baking pan.

Step 4

Bake at 350°F for 35-40 minutes. The cheesecake layer will not look done, but it is done!

Top view of freshly baked chocolate chip cheesecake bars on parchment paper.

Step 4

Let the bars cool for about 30 minutes. Then refrigerate for about 2 hours to set up. Remove from the pan using the parchment paper “handles”. Then slice into 16 small bars (4×4)

RECIPE TIPS TO REMEMBER

  • Let the chocolate chip cookie dough sit at room temp for a few minutes to “un-harden” before trying to mash it into the baking pan.
  • The bottom layer of chocolate chip cookie dough will be thin, that is ok.
  • Make sure the cream cheese is at room temp so it blends up smooth.
  • Use page clips to keep the parchment paper in place while making the bars, then remove before baking. – See photos
Side shot of chocolate chip cheesecake bars removed from the baking pan and sitting on parchment paper showing the golden crust and cheesecake filling with cookies baked into the top.
  • Let the parchment paper hang over the edges of the pan. This will help you take the bars out of the pan after they cool.
  • The cheesecake part will look underdone when they are finished cooking. But it will set up as it cools.
  • Make sure the bars are completely chilled and set before cutting.
  • Run a sharp knife around the edges of the pan so they will easily lift out.

More Simple Dessert Recipes

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Did you make this recipe?

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

Rate This Recipe→
Chocolate chip cheesecake bar bites up close.

Chocolate Chip Cheesecake Bar Recipe

This is a super easy recipe for Chocolate Chip Cheesecake Bars. It starts with a tube of store bought chocolate chip cookie dough, chocolate chips and a super simple homemade cheesecake filling. It is all layered together and baked for 35-40 minutes.
No ratings yet
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 40 minutes
Cooling: 2 hours 30 minutes
Total Time: 3 hours 25 minutes
Servings: 16
Calories: 251kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 16.5 oz chocolate chip cookie dough - 1 Tube refrigerated
  • 8 oz cream cheese - softened at room temp
  • ½ cup sugar
  • ¾ Tbsp. flour
  • 2 Tbsp. sour cream
  • 1 Extra-large egg
  • 1 tsp. vanilla
  • 1 teaspoon lemon juice - fresh squeezed
  • ⅛ tsp. Kosher salt
  • ⅔ cup semi sweet chocolate chips - divided

Instructions
 

  • Preheat oven to 350 degrees. Line an 8×8 pan with parchment paper so that there is an overhang of about 2 inches on 2 sides of the pan. Spray the parchment with non-stick cooking spray.
    Pro Tip: I use binder clips to keep the paper in place, then remove them before baking.
    Parchment paper clipped to the inside of a square baking pan.
  • Cut the cookie dough tube in half. Press one half of the cookie dough into the bottom of the prepared pan. This layer will be thin, that is ok.
    Pro Tip: Let the cookie dough sit at room temp for a few minutes to "un-harden", it will make spreading the dough easier.
    Raw chocolate chip cookie dough pressed over parchment paper in a baking dish.
  • Sprinkle ⅓ cup chocolate chips over the cookie dough.
  • In a medium sized bowl, with an electric mixer, beat the softened cream cheese, sugar and flour together on medium speed until smooth (approx. 1 minute).
  • Add the sour cream, egg, vanilla, lemon juice and salt. Beat on low speed just until combined (about 30 seconds). Do not over-mix.
  • Pour the cream cheese mixture over the cookie dough and spread evenly.
    Cheesecake mixture poured over chocolate chip cookie dough in a baking pan.
  • Break up the remaining ½ tube of cookie dough into approx. 12 pieces and place in clumps evenly over the cheesecake mixture.
  • Sprinkle with the remaining ⅓ cup chocolate chips.
    Extra chocolate chips sprinkled over the cheesecake mixture in the baking pan.
  • Bake at 350℉ for 35-40 minutes or until the top is slightly browned. The center will be slightly soft and a little jiggly, but will set up once cooled.
  • Cool at room temp for 30 minutes. Refrigerate at least 2 hours or until chilled.
    Freshly baked chocolate chip cheesecake bars in a baking pan.
  • Cut into 16 bars. (4×4)
    Hand picking up a chocolate chip cheesecake square bar.
  • Store in the refrigerator for up to 4 days.

Recipe Tips and Notes:

  • The bottom layer of chocolate chip cookie dough will be thin, that is ok.
  • Make sure the cream cheese is at room temp so it blends up smooth.
  • Use page clips to keep the parchment paper in place while making the bars, then remove before baking. – See photos above
  • Let the parchment paper hang over the edges of the pan. This will help you take the bars out of the pan after they cool.
  • The cheesecake part will look underdone when they are finished cooking. But it will set up as it cools.
  • Make sure the bars are completely chilled and set before cutting.
  • Run a sharp knife around the edges of the pan so they will easily lift out.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 251kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Cholesterol: 32mg | Sodium: 150mg | Potassium: 92mg | Fiber: 0.3g | Sugar: 22g | Vitamin A: 232IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1mg

Hearty Baked Rigatoni

by 3 Comments

You are going to love this recipe for Baked Rigatoni it is hearty and super flavorful!! Grab your deepest casserole dish, because you are about to fill it up with the most flavorful meat sauce with rigatoni pasta and, of course, plenty of cheese. It makes a fantastic family dinner. Pair it with a Caesar Salad and some soft garlic bread for an excellent Italian dinner night.

Hand scooping out a portion of baked rigatoni with melty cheese coming away from the pasta, from the baking dish.

If Italian Sausage is more you jam, we also have a Baked Penne with Italian Sausage that you will love!

Ingredient Details

Rigatoni pasta – this is the perfect pasta for a baked pasta dish. It is hearty enough for the boiling and baking. And the shape allows the sauce and cheese to coat the inside and the outside of each noodle!

Sauce – This is where we take a shortcut in this recipe, use your family’s favorite store-bought jar sauce! We LOVE Rao’s Marinara or Tomato Basil Sauce. Costco is a great place to grab those.

Ingredients shown are used to prepare baked rigatoni.

Ground Beef – We highly reccomend using an 85/15 ground beef for this dish. It has enough fat to be flavorful, but not so much that it makes your recipe greasy. Use a meat chopper to make quick work of crumbling the ground beef!

meat chopper

Spices/Seasonings – A combo of Italian Seasoning, garlic powder, onion powder, sugar, kosher salt and fennel seeds make this the sauce super flavorful! And it will make the sauce taste homemade… shhhhh!

Fresh Herbs – A little fresh basil also makes the sauce taste homemade!

Cheeses – Use a whole milk mozzarella and shred it by hand for the creamiest texture! Add some good parmesan cheese to the top for an extra cheesy Baked Rigatoni.

Heavy Cream – Just a little heavy cream added to the sauce makes the whole dish a little richer and delish!

How To Make Baked Rigatoni

This is just a basic overview of the steps to make Baked Rigatoni, for more detailed instructions and measurements, pop down to the recipe card.

Browned ground beef and onions in a skillet with a wooden serving spoon stirring it.

Step 1

Brown and crumble the ground beef with a chopped onion.

Cooked rigatoni in a colander.

Step 2

While you are making the sauce, boiled the rigatoni to al dente, in salted water.

Pasta sauce with ground beef in a skillet with a wooden serving spoon.

Step 3

Add the garlic and seasonings to the ground beef. Then pour in 2 jars of marinara. Simmer for 15 minutes.

Chopped fresh basil and heavy cream added to the pasta sauce.

Step 4

Add fresh basil and heavy cream to the sauce.

Gooey cheesy rigatoni coated with cheese and pasta sauce in a skillet.

Step 5

Combine the cooked pasta, meat sauce and some of the mozzarella cheese.

Additional cheeses topping the rigatoni mixture.

Step 6

Pour into a deep 9×13 casserole pan. Top with a combo of mozzarella cheese and parmesan cheese.

Top view of a freshly baked rigatoni pasta bake with a fresh sprig of basil on top and serving spoons resting on the side.

Step 7

Bake uncovered at 350°F for 25 minutes.

Serving

Serve heaping spoonful’s of this Rigatoni Bake with a salad and garlic bread. Place a bowl of dipping oil and mixed olives on the table.

Recipe Tips to remember

  • While the sauce is simmering, bring a large pot of salted water to a boil and cook the pasta just shy of al dente (about 10 minutes) – doing multiple steps at the same time will save you time.
  • Don’t overcook the pasta in the boiling water, you want to save some room for the pasta to cook in the oven too.
  • Use 85/15 ground beef, which has enough fat to be flavorful, but not too much so it’s greasy.
Hands placing a rigatoni bake on the table with serving spoons to share.
  • Use whole milk mozzarella and hand shred for the creamiest dish!
  • Add the fennel seed to the sauce for an extra layer of flavor.
  • Use a high quality store bought marinara like Rao’s for more of a “homemade” flavor.

More Well Loved Italian Dinner Ideas

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Did you make this recipe?

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

Rate This Recipe→
Hand scooping up a serving of baked rigatoni with a cheesy pull coming from the pasta.

Baked Rigatoni Recipe + Video

A big casserole pan of delicious meat sauce baked with rigatoni pasta and plenty of cheese. This recipe makes an amazing family dinner!
5 from 2 votes
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 8 people
Author: Susie Weinrich

Equipment

  • 9×13 Deep Dish Casserole Pan

Ingredients

  • 2 Tbsp. olive oil
  • 1 ½ lbs ground beef - 85/15
  • 1 yellow onion chopped - chopped
  • 4 garlic cloves - minced
  • 2 (24 oz) jars good quality marinara sauce - Rao’s Homemade Marinara or Tomato Basil
  • 1 tablespoon sugar
  • 1 tablespoon white vinegar
  • 1 ½ teaspoon kosher salt
  • 1 ½ teaspoon Italian seasoning
  • 1 teaspoon fennel seeds - *optional, but delicious
  • ¾ teaspoon garlic powder
  • ½ tsp onion powder
  • ½ teaspoon black pepper
  • ¼ cup heavy cream
  • ¼ cup fresh basil leaves - chopped *optional
  • 1 lb Rigatoni - cooked al dente per package instructions (about 8-10 minutes)
  • 8 oz whole milk mozzarella - shredded, divided
  • ½ cup parmesan - shredded

Instructions
 

  • Preheat oven to 350°. Grab a deep 9×13 pan and spray with non stick spray. Set aside.
  • Cook the pasta in salted boiling water to al dente per package instructions.
    Time Saving Tip: Make the sauce while you boil the water and cook the pasta.
    1 lb Rigatoni
  • In a large skillet heat 2 Tbsp. olive oil over medium heat. Add the ground beef and chopped onion, crumble and cook the beef through. Drain any excess grease.
    2 Tbsp. olive oil, 1 ½ lbs ground beef, 1 yellow onion chopped
  • Turn the heat to low. Add the minced garlic stirring for 1 minute.
    4 garlic cloves
  • Pour in the 2 jars of marinara sauce and add the sugar, vinegar, Italian seasoning, kosher salt, garlic powder, onion powder, black pepper and optional fennel seed.
    2 (24 oz) jars good quality marinara sauce, 1 tablespoon sugar, 1 tablespoon white vinegar, 1 ½ teaspoon Italian seasoning, 1 teaspoon fennel seeds, ¾ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon black pepper, 1 ½ teaspoon kosher salt
  • Let simmer, uncovered, over low heat for 15 minutes.
  • After simmering, stir in the heavy cream and chopped basil (if using).
    ¼ cup heavy cream, ¼ cup fresh basil leaves
  • Toss together the cooked rigatoni, beef sauce mixture, and 1 ½ cups mozzarella cheese.
  • Pour into the prepared baking dish.
  • Mix together the remaining shredded mozzarella and ½ cup parmesan cheese. Sprinkle over top of the rigatoni bake.
  • Bake uncovered at 350℉ for 25 minutes.
  • Let cool for 5 minutes and serve!

Serving

Recipe Tips and Notes:

    • While the sauce is simmering, bring a large pot of salted water to a boil and cook the pasta just shy of al dente (about 10 minutes) – doing multiple steps at the same time will save you time.
    • Don’t overcook the pasta in the boiling water, you want to save some room for the pasta to cook in the oven too.
    • Use 85/15 ground beef, which has enough fat to be flavorful, but not too much so it’s greasy.
    • Add the fennel seed to the sauce for an extra layer of flavor.
    • Use a high quality store bought marinara like Rao’s for more of a “homemade” flavor.
    • Use whole milk mozzarella and hand shred for the creamiest dish!
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20 Min Glazed Salmon

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This is an amazing Glazed Salmon recipe that has layers of flavor and is ready in just 20 minutes. A 4 ingredient chili powder and brown sugar rub seasons the salmon and after it is cooked flaky tender in a skillet, it is coated with a 2 ingredient lime and orange marmalade glaze.

Flaky pieces of glazed salmon over partially eaten rice and green beans on a plate.

We like serving this Glazed Salmon with rice and a green veggie like roasted broccoli or oven asparagus or green beans.

Ingredient Details

There aren’t many ingredients in this recipe. Just a ton of flavor from a few ingredients. Here is what you need:

Salmon Filets – the recipe calls for skinless salmon filets, but if you are only finding skin-on that works too. Just choose a high quality salmon that is bright pink/reddish in color.

Brown Sugar, Chili Powder, and Cumin – these spices, mixed with a little kosher salt, make a simple and flavorful rub for the salmon filets.

Orange Marmalade – one of the two ingredients in the glaze. The orange marmalade lends a citrus sweetness to the glaze. We also use orange marmalade in this Ham Glaze.

Limes – the second ingredient in the glaze. The lime flavor pairs perfectly with the orange in the marmalade, and the tartness cuts some of the sweetness. It is a perfect match.

How to Make Glazed Salmon

This is a super simple recipe – these are just basic steps to make the Glazed Salmon for more detailed instructions and ingredient measurements, pop down to the recipe card.

Dry rub in a bowl with a spoon.

Step 1

Pull the salmon out of the fridge and check for bones. Let salmon sit at room temp while you make the rub.

Raw salmon filets coated with homemade seasoning on parchment paper.

Step 2

Rub the spice mixture on all sides of the salmon filets.

Small bowl of 2 ingredient glaze to use on a salmon filet.

Step 3

Make the glaze.

Hot oil in a skillet with golden brown salmon filets sauteing.

Step 4

Heat the oil in the skillet and cook the salmon, about 4 minutes, flip and another 3 minutes.

Seasoned salmon filets in a skillet topped with a glaze.

Step 5

Turn the heat to low and spoon the glaze over the salmon filets. Turn the salmon in the glaze to coat.

Seasoned salmon filets in a skillet with a glaze simmering around it.

Step 6

Continue to cook until the salmon reaches 135°F.

Plate of white rice topped with a glazed salmon filet with a side of green beans and two lime slices garnished on the side.

Step 7

Serve with the glaze from the pan spooned over the filets.

Recipe Tips To Remember

  1. Let the salmon sit at room temp while making the rub and glaze. Helps the salmon cook evenly.
  2. Choose a high quality fresh salmon for the best flavor.
  3. Rub your fingers across the salmon filet to check for bones. Use tweezers to remove any bones before cooking.
  4. Use a marmalade that has visible orange peel pieces for the most flavor.
  5. Don’t overcook the salmon, 135°F will give you tender flaky salmon.
  6. If you like spice, add red pepper flakes for a little heat.

More Salmon Recipes

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Plate of white rice topped with a glazed salmon filet with a side of green beans and two lime slices garnished on the side.

20 Minute Glazed Salmon Recipe + Video

An amazing Glazed Salmon recipe that has layers of flavor and is ready in just 20 minutes. It is made with a 4 ingredient rub and a 2 ingredient glaze!
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 84kcal
Author: Susie Weinrich

Ingredients

  • (4) 6 oz skinless salmon filets
  • 3 tsp. olive oil

For the Rub

For the Glaze

Instructions
 

  • Pat the salmon filets dry with a paper towel and let sit at room temp. while you prepare the rub mixture and the glaze
    (the salmon will cook more evenly and quicker if it rests at room temperature and is not cold in the center).
  • For the rub: combine the brown sugar, salt, ancho chili powder and cumin in a small bowl and stir to combine.
    1 Tbsp. brown sugar, ¾ tsp. kosher salt, 1 ½ tsp. chili powder, 1 tsp. cumin
  • For the glaze: combine the marmalade and the lime juice in a small bowl and whisk to combine. Set aside.
    4 Tbsp. orange marmalade, 3 tsp. fresh squeezed lime juice
  • Rub approx. 2 tsp. of the rub per filet on all sides of the salmon.
    (4) 6 oz skinless salmon filets
    Raw salmon filets coated with homemade seasoning on parchment paper.
  • Heat the olive oil in a large non-stick skillet over medium heat.
    3 tsp. olive oil
  • Add the filets to the hot skillet and sauté on the first side for 3-4 minutes until golden brown. Flip the filets and cook the other side for approx. 2-3 minutes more.
    Hot oil in a skillet with golden brown salmon filets sauteing.
  • At this point, turn the heat to low and pour the marmalade glaze over the fish filets. Carefully flip the filets with tongs or a spatula until coated with the glaze on all sides.
    Seasoned salmon filets in a skillet with a glaze simmering around it.
  • Once the salmon flakes easily with a fork or the internal temperature registers approx. 135℉ remove the fish from the pan and plate.
  • Spoon the remaining sauce over the filets. Serve with a lime wedge. Sprinkle on red pepper flakes for extra heat.
    Flaky pieces of glazed salmon over partially eaten rice and green beans on a plate.

Recipe Tips and Notes:

  • Let the salmon sit at room temp while making the rub and glaze. Helps the salmon cook evenly.
  • Choose a high quality fresh salmon for the best flavor.
  • Rub your fingers across the salmon filet to check for bones.
  • Use tweezers to remove any bones before cooking.
  • Use a marmalade that has visible orange peel pieces for the most flavor.
  • Don’t overcook the salmon, 135°F will give you tender flaky salmon.
  • If you like spice, add red pepper flakes for a little heat.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 84kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 400mg | Potassium: 78mg | Fiber: 1g | Sugar: 13g | Vitamin A: 575IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg