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Chocolate Cake Mix Cookies

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Chocolate Cake Mix Cookies are literally cookies made with cake mix from a box! How great is that! If you are not a baker or you need a cookie recipe shortcut, then this is the recipe for you. The cookies come out fudgey, chocolatey and delicious without a lot of effort.

Chocolate Cake Mix Cookies on a cooling rack with milk and a plate of cookies

You only 4 ingredients to make these amazing cake mix cookies!

These Hot Cocoa Cookies are also made with cake mix. But if you are not in the mood for cookies you can also make Brownies from Cake Mix.

Cake Mix for Cookies

How great is cake mix! It comes pre-mixed with almost everything you need for cookies: sugar, flavoring, leavener, and flour all mixed in one little package. All you need to do is add the fat and binder.

picture showing the fudgy center of the chocolate cake mix cookie

If you just add ½ cup vegetable or canola oil (fat) and 2 eggs (binder) you get the PERFECT cookie batter. I like to add mini M&M’s in this chocolate cake mix cookie recipe for texture and extra chocolate.

Chocolate Cake Mix Cookie batter with M&M's added

For this recipe I used a 15.25 oz Betty Crocker Chocolate Fudge cake mix but you should be able to use any brand of chocolate cake mix you would like (or have).

Cake Mix Cookies

If you are not in the mood for chocolate you can make cake mix cookies in any flavor that sounds good: lemon, red velvet, strawberry…. Just follow the recipe card below. Then mix in whatever compliments your cookie flavor: peanut butter chips, white chocolate chips, pecans….

How to Make Chocolate Cake Mix Cookies

Start be preheating your oven to 350 degrees. Prep a baking sheet with parchment paper or a reusable silpat.

Chocolate M&M cookie on a cooling rack

In a large mixing bowl stir together the entire chocolate cake mix, 2 eggs, ½ cup canola or vegetable oil, and 1 teaspoon vanilla.

As soon as the batter comes together fold in ⅔ cup of mini M&M baking chips (you could also use mini chocolate chips).

Mini M&M baking bits

Kitchen tip: to get the look of my cookies save a few M&M’s to the side and press them into the top of the batter after you place them on the baking sheet.

Cake Mix Cookie batter on a parchment lined baking sheet with M&M's pressed into the top

Using a spoon or a small scoop, like the one pictured below, drop the cookie batter onto the parchment lined baking sheet.

Kitchen tip: If you are baking the cookies in batches you will want to place the unused dough in the fridge while the first batch bakes.

Cookie scoop

Bake for 9-11 minutes. Here are time guides depending on your baking sheet:

  • Dark baking sheet: 9-10 minutes
  • Light baking sheet: 10-11 minutes

Let the cake mix cookies cool on the baking sheet for 3-5 minutes then move to a cooling rack.

Chocolate Cake Mix Cookies with M&M's cooling on a black wire rack

Store the cookies at room temperature in an airtight container for up to 5 days.

Chocolate Cake Mix Cookie Recipe

Chocolate Cake Mix Cookies on a cooling rack with milk and a plate of cookies

Chocolate Cake Mix Cookies

Chocolate Cake Mix Cookies with M&M's are delicious chocolate cookies made from cake mix, eggs, oil, and vanilla. They are an easy and quick cookie recipe!
5 from 8 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 18 cookies
Author: Susie Weinrich

Ingredients

  • 15.25 oz box of chocolate cake mix - I use Betty Crocker Chocolate Fudge Cake Mix
  • 2 eggs
  • ½ cup oil - vegetable or canola
  • 1 teaspoon vanilla
  • ⅔ cup mini M&M baking bits - or mini chocolate chips

Instructions
 

  • Preheat the oven to 350°. Prep a baking sheet with parchment paper or a reusable silpat.
  • In a bowl stir together the chocolate cake mix, 2 eggs, ½ cup oil, and 1 teaspoon vanilla.
  • Fold in ⅔ cup mini M&M baking bits.
    Kitchen tip: if you want to achieve the look of my cookies, press a few M&M's on the outside of the cookie batter after you place it on the baking sheet.
    Cake Mix Cookie batter on a parchment lined baking sheet with M&M's pressed into the top
  • Drop the cookie batter by the spoonful onto the prepared baking sheet.
    If you are baking in batches place the unused dough in the fridge while the first batch bakes.
  • Bake for 9-11 minutes.
    light baking sheet: 10-11 mins.
    dark baking sheet: 9-10 mins.
  • Let the cookies cool on the baking sheet for 3-5 minutes, then transfer to a cooling rack.
  • Store the chocolate cake mix cookies at room temp. in an airtight container for up to 5 days.
Did you make this recipe?Connect with me and let me know by commenting below!
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Cookie Recipes

If you are in the mood to bake or just are always on the lookout for great cookie that are easy to make, here are some to check out:

Super Flavorful Gravy Without Drippings

by 13 Comments

Yes, you can make gravy without drippings! Just because you didn’t roast a turkey or whole chicken doesn’t mean you cannot have super flavorful gravy with your mashed potatoes or stuffing. To make homemade gravy without pan drippings you just need some butter, onions, flour, broth and lots of seasonings. This is an easy gravy recipe, it just takes a little time and patience.

Homemade Gravy in a gravy boat with rosemary and butter to the side.

So let’s get on with how to make an amazing gravy without pan drippings!

FYI: if it’s the Holiday Season and your stove top is occupied, you can also make a similar no drip gravy in your Instant Pot!

Good Gravy

Sure, you can make gravy with butter, flour and broth.

BUT, to make really good gravy without pan drippings you need to start with a really great flavor base. For this recipe that means caramelized onions, garlic, rosemary and chicken base (or turkey).

Ingredients

There are 4 key ingredients for making gravy:

  • Fat (butter)
  • Flavoring (onions, rosemary, thyme, salt, pepper)
  • Thickener (flour)
  • Liquid (meat drippings, stock, or broth)
ingredients for making gravy on a table

Stock or Broth: Since you don’t have pan drippings you will be using chicken stock or broth. The difference between the two is that stock is made from the bones and meat of the chicken, and broth is made from just the meat.

For more flavor opt for a STOCK at the grocery store.

Rosemary: This herb adds amazing flavor to your gravy. No need to chop it, you can throw a whole sprig right in. However, if rosemary is not your favorite flavor you can absolutely add thyme instead. You can even add 1 sprig of fresh sage for a Thanksgiving flavor!

Chicken base, Better Than Bouillon brand
Better Than Bouillon Chicken Base

Chicken Base: For all the love of gravy don’t skip this ingredient! Chicken Base is like the grown up version of bouillon. You will find it in the soup aisle of the grocery store and will be in a tub or jar (see photo above). It comes in a paste form and adds amazing flavor to your gravy!

We highly recommend the Better Than Bouillon Brand.

Making Flavor Variations

The recipe below is written for CHICKEN GRAVY. But with just a few ingredient swaps you can make anything from Turkey to Pork Gravy!

Turkey Gravy

To make this recipe into a turkey gravy you will start with the same caramelized onions and herbs, but you will add turkey flavors. Perfect for Roasted Turkey.

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

Turkey Gravy; no drippings

Follow this recipe for turkey gravy for a different flavor profile. It is great for Thanksgiving and the Holiday season.

Turkey Gravy

Beef Gravy

To make this recipe into a beef gravy simply swap the broth for beef broth and the chicken base for roasted beef base. Great for Pot Roast.

a gravy boat full of brown gravy

Brown Gravy

Super simple brown gravy recipe that doesn’t require any drippings!

Brown Gravy

Pork Gravy

To make this recipe into a pork gravy simply swap the chicken base for ham base.

Vegetarian Gravy

Yes, you can make vegetarian gravy! Simply swap the broth for vegetable broth and the chicken base for roasted vegetable base, mushroom base or roasted garlic base.

Mushroom Gravy

If you want a little veggie added to your gravy, this mushroom gravy is a great option.

a gravy boat full of mushroom gravy

Mushroom Gravy

A hearty beef style gravy that is full of flavor and mushrooms.

Mushroom Gravy

How to Make Great Gravy without Drippings

Start with a large skillet, Melt 1 stick of butter over medium – medium/low heat.

Chop the onion into ¼-1/2 inch strips and add to the melted butter. You are going to caramelize the onions, which is to brown them (not burn). Do this by letting the onions simmer in the butter, stirring occasionally. This will take a while, around 15-20 minutes, so be patient! This step adds the most flavor!

onions caramelized in a pan with garlic and rosemary

Once you start to see browning around the edges of the onions, about 15 minutes in, stir in 1 rosemary (or thyme) sprig and 3 cracked cloves of garlic. Continue to simmer until the onions turn golden brown, about 10 more minutes.

Next stir in 1 teaspoon of chicken base. Stir until it melts into the onions.

Add ⅓ cup all purpose flour to the onion mixture. Stir it constantly for about 1 minute. This will get rid on the raw flour flavor and help it combine with the flour to make a roux.

Note: if this gravy is for the holidays add a dash of dried poultry seasoning and ground sage at this point.

whisking stock into gravy

For the next step you will want to grab a whisk. Slowly whisk in 3 cups of chicken stock (or broth). Turn the heat up to medium and let the gravy simmer for about 5 minutes until it is your desired thickness.

Optional- stir in a tablespoon or two of heavy cream to add richness. If you plan on freezing the gravy wait and add this when you are ready to thaw and use the gravy.

whisking heavy cream into gravy

Taste for salt & pepper seasoning.

Strain the onions, garlic, and rosemary out of your gravy by pouring it through a fine mesh sieve. (MAKE SURE YOU PUT A BOWL UNDER THE SIEVE so your delicious gravy doesn’t go down the drain. LOL). Give the onion mixture a stir in the sieve to help force all the flavor & gravy into the bowl!

solids from making gravy without drippings being strained through a sieve
a colander being removed from a bowl revealing the gravy below

Serve your homemade gravy (made without drippings!) over mashed potatoes, stuffing, turkey, and/or chicken.

Thinner Gravy

If you want your gravy thinner just whisk in a little more chicken broth or cream to thin the gravy.

Thicker Gravy

For thicker gravy you can lessen the liquid added to 2 ½ cups, if you have not added the broth.

If you have already added the 3 cups of broth, then keep simmering over medium heat until it thickens. You will want to stir constantly so the bottom does not burn.

gravy and mashed potatoes

Another option is to mix together 1 tablespoon cool water or broth with 1 tablespoon cornstarch and whisk it in while the gravy is simmering.

Flavor Troubleshooting

  • The Gravy got 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
  • I want a little more flavor in my Gravy?? Whisk in some poultry seasoning, dried sage, and black pepper. Taste again and add more as desired.
  • My Gravy got lumpy?? Don’t freak out! 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.

Make Ahead and Freeze Your Gravy

Yes! You can freeze gravy!

This gravy can be made ahead and frozen for up to 4 months. You will want to make it without the cream and add that when you reheat to serve.

You can freeze it in containers, ice cube trays for smaller servings, or baggies. Just be sure to cool first before freezing!

Recipes That Go Great with Gravy!!

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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→
no dripping gravy in a glass gravy boat

Super Flavorful Gravy Recipe without Drippings

Homemade gravy made without drippings. This is an easy gravy recipe that only requires a couple ingredients and a little time. It is perfect to serve over potatoes, stuffing, chicken, or turkey!
LISTEN TO THE AUDIO RECIPE USING THE PLAYER BELOW.
5 from 12 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 3 cups
Calories: 388kcal
Author: Susie Weinrich

Equipment

Ingredients

Optional

  • 2 tablespoon heavy cream
  • dash of ground sage and poultry seasoning - I like to add this if I am serving this gravy during the holidays.

Instructions
 

  • Melt the 8 tablespoons of butter in a skillet. In a large skillet over medium-low heat melt the butter, I use a stainless steel skillet.
    8 tablespoon salted butter
  • Caramelize the onions in the 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 yellow onion
  • Add the cracked garlic & rosemary. Stir in the garlic and rosemary sprig. Continue to simmer until the onions are a deep caramel color, about 10-15 more minutes. See photo.
    1 fresh sprig of rosemary, 3 plump garlic cloves
    onions, garlic, and rosemary caramelized in a pan
  • Stir in 1 ½ teaspoon chicken base. Mix in the chicken base until it melts into the onion mixture.
    If you are adding a couple dashes of poultry seasoning and ground sage, add that now.
    1 ½ teaspoon chicken base, dash of ground sage and poultry seasoning
  • Mix in the flour. Add the flour into the onion/butter mixture, stir constantly for 1 minute.
    ⅓ cup all purpose flour
  • Slowly whisk in the chicken stock. Pour the chicken stock into the flour/onion mixture slowly, all while whisking.
    3 cups chicken stock or broth
  • Increase the heat to medium and simmer the gravy. Bring the gravy to a simmer over medium heat, it will thicken as it cooks.
    If using the heavy cream, whisk in once the gravy is thickened.
    2 tablespoon heavy cream
  • Taste for seasoning. Give the gravy a taste and see if you want to add some salt & pepper.
    salt and pepper to taste
  • 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.
  • Serve!

To thin your gravy:

  • To thin your gravy add an additional ½ cup stock at a time until it is your desired consistency.

To thicken your gravy:

  • To thicken your gravy continue to simmer on the stove until it is your desired consistency. Stir continuously so it does not burn on the bottom of the pan.
    If it still needs to be thicker, mix a tablespoon of cornstarch with a tablespoon of cool broth or water, and stir it into the simmering gravy.

Serving

Recipe Tips and Notes:

Flavor Troubleshooting:
  • The Gravy got 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
  • I want a little more flavor in my Gravy?? Whisk in some poultry seasoning, dried sage, and black pepper. Taste again and add more as desired.
  • My Gravy got lumpy?? Don’t freak out! 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.
Tips for Making Ahead & Freezing Gravy:
You can make this gravy ahead of time and freeze it for up to 4 months. You will want to make it without the cream, and then add that when you are ready to reheat and serve.
Make the gravy and cool completely, pour into a freezer safe container, baggie, or ice cube tray (for smaller portions).
Flavor Variations
Turkey Gravy: For a turkey flavor profile, pop over to this Turkey Gravy Recipe
Beef Gravy: For a beef flavor, pop over to this Brown Gravy Recipe
Pork Gravy: To make this recipe into a pork gravy simply swap the chicken base for ham base.
Vegetarian Gravy: Yes, you can make vegetarian gravy! Simply swap the broth for vegetable broth and the chicken base for roasted vegetable base, mushroom base or roasted garlic base.
Mushroom Gravy: If you love a mushroom flavor AND mushrooms in your gravy, pop over to this Mushroom Gravy Recipe.
More Gravy 
During the holidays when your stove top is occupied you can make a similar no drip gravy in your Instant Pot!
 
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 3cups | Calories: 388kcal | Carbohydrates: 17g | Protein: 4g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1356mg | Potassium: 144mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1086IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 1mg

Baked Penne Pasta with Italian Sausage

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This Baked Penne Pasta Recipe is a delicious and comforting one pan dinner made by mixing cooked penne pasta, marinara sauce, Italian sausage, ricotta cheese, and mozzarella cheese. Everything is combined and layered in a casserole pan and then oven baked for a delicious dinner!

penne pasta bake in a casserole pan and a spoon scooping out a serving

This easy-to-make pasta bake recipe features a delicious marinara sauce and an abundance of cheese, making it an ideal dinner option for any night of the week. If you’re a fan of pasta and in search of a fuss-free dinner idea, you’ve found it! This penne pasta bake is bound to become a new favorite in your recipe collection.

It’s a great recipe to serve at large family dinners and Sunday Dinner!

This baked penne recipe is similar to a lasagna because of the layers of sauce, cheese, meat and pasta. It just doesn’t take quite as much time as a labor intensive lasagna!

If you are ever really short on time and craving all these flavors, pop over to this Skillet Lasagna Recipe or Baked Gnocchi for a quick weeknight dinner.

Ingredients & Subs

You just need a few simple ingredients to pull together this Baked Penne Recipe. Here are some tips on a few ingredients, plus some variations to try.

Italian Sausage: This baked penne pasta recipe calls for ground mild or hot Italian sausage. However feel free to use whatever sausage or beef your family likes. You could sub out the sausage with some of these options:

  • Ground beef
  • ground Italian turkey sausage
  • a 50/50 mix of ground beef and ground Italian sausage

Marinara Sauce: I use our family favorite Rao’s Marinara, but feel free to use whatever jarred marinara sauce flavor your family likes (or that you have in your pantry): mushroom, tomato basil, hearty vegetable. You could even try it with an alfredo sauce!

Ricotta Cheese: I recommend using a whole milk ricotta cheese. It tends to be creamier and more flavorful. If you don’t love ricotta cheese you can always try subbing in a 4% or 2% cottage cheese.

Mozzarella Cheese: As with all recipes that have shredded cheese, we recommend that you fresh shred the cheese. It will melt creamier because it isn’t coated in anticlumping agents that prevent it from melting properly! If you can find whole milk mozzarella cheese to shred that is going to melt the creamiest and most delicious.

How to Make Baked Penne Pasta with Sausage

To start preheat the oven to 350 degrees, put a pot of salted water on to boil, and grab a 9×13 baking pan.

In a large skillet brown the sausage while crumbling. Drain any excess grease then add the 1 cup diced onions and 3 chopped garlic cloves. Saute until the onions begin to soften about 5-8 minutes.

Add the entire 24 oz. jar of marinara sauce and a drained 14.5 oz. can of diced tomatoes to the sausage/onion mixture. Give it a good stir to combine everything. Turn the heat off.

When the water starts to boil cook 1 lb. of penne pasta to al dente per package instructions. When the pasta is done RESERVE ½ CUP OF THE COOKING WATER. Drain the pasta and run cold water over the noodles to stop the cooking!

Pro Tip: Place a glass measuring cup in your colander and you won’t forget to reserve the pasta water!

In a small bowl mix the 15 oz. container of whole milk ricotta cheese with the 1 tsp. dried basil, 1 tsp. dried oregano. ½ tsp. garlic powder, ½ tsp. onion powder, and ½ tsp. kosher salt.

Pour HALF of the sauce mixture and the ½ cup reserved pasta water over the pasta and stir to coat. Reserve the other half of the sauce for assembling the dish.

Time to assemble the Penne Bake- Step by Step Pictures

In a 9×13 casserole dish pour half of the sauced penne pasta.

sausage, penne and marinara in a 9x13 pan

Top that with half of the ricotta mixture and half of the mozzarella cheese.

assembling Penne Pasta Bake in a 9x13 pan

Pour half of the remaining sauce over top.

sausage marinara poured over penne pasta in a casserole dish

Add the remaining pasta over top.

penne pasta with sausage marinara over top

Top with the remaining ricotta cheese, then the remaining sauce, and finish with all the remaining mozzarella cheese.

Penne Pasta Bake Recipe completely assembled before going into the oven

Cover the pan with foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes until the cheese on top is melty.

Pro Tip: Spray the underside of the foil with non-stick spray so the cheese doesn’t stick to the foil!

Let the baked penne cool for about 5 minutes then serve with Caesar Salad or a Big Italian Salad and Garlic Bread.

Freezing Baked Penne

You can freeze this pasta bake and save it for later, just like you would a lasagna.

Baked Penne with melty mozzarella cheese on top

Assemble the dish completely in a freezer safe dish, but instead of baking it, let it cool in the fridge for 1 hour. Wrap the cooled dish completely with two layers of plastic wrap, going all the way around the bottom of the pan. Then cover in foil. You can freeze the pasta bake for up to 3 months.

Pro Tip: make sure to label the dish so you know what it is and when you frozen it!

When it is time to bake simply thaw in fridge over-night and then proceed with baking for 25 minutes covered with foil and then an additional 10 minutes uncovered.

More Delicious Italian Dinner Recipes

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Did you make this recipe?

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

Rate This Recipe→
Baked Penne Pasta Recipe in a grey 9x13 pan

Baked Penne Pasta Recipe

This Baked Penne Pasta Recipe is layers of al dente penne, Italian sausage, mozzarella cheese, tomatoes, marinara sauce, ricotta, herbs and spices. This is a great pasta bake dish that can serve a lot of people! Perfect for family dinners.
5 from 1 vote
Print Pin Rate
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 8 people
Calories: 593kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 1 lb penne pasta - boil to a firm al dente in salted water, about 5 minutes. RESERVE ½ CUP OF THE COOKING WATER BEFORE DRAINING!
  • 1 lb. mild or hot ground Italian Sausage - cooked and crumbled
  • 1 cup yellow onion - diced
  • 3 garlic cloves - chopped
  • 24 oz jarred marinara - -we love Rao's
  • 14.5 oz. can diced tomatoes - drained
  • ½ cup Reserved pasta cooking water
  • 10 oz. container whole milk ricotta cheese
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon each: onion powder and garlic powder
  • ½ teaspoon kosher salt
  • 8 oz. mozzarella cheese, grated - – whole milk is preferred but not necessary. (if using pre-shredded cheese you will need about 2 cups)

Instructions
 

  • Preheat the oven to 350°

Cook the Pasta

  • Cook the penne pasta to al dente, per package instructions (should be about 5-7 minutes). You do not want to overcook the pasta at this point because it will continue to cook in the oven.
    1 lb penne pasta
  • Reserve ½ cup of starchy pasta water.
    Run cold water over the pasta to stop the cooking and set aside.
    Pro Tip: place a glass measuring cup in your colander, that way you will not forget to reserve the starchy pasta cooking water!

Sausage Marinara

  • In a large skillet over medium heat cook/crumble the sausage. Drain any excess grease. Add the onions and garlic, sauté until they soften, about 5-7 minutes.
    1 cup yellow onion, 1 lb. mild or hot ground Italian Sausage, 3 garlic cloves
  • Stir the entire jar of marinara and the drained tomatoes into the sausage mixture and stir to combine. Remove from heat.
    Set aside.
    24 oz jarred marinara, 14.5 oz. can diced tomatoes

Ricotta Mixture

  • In a sperate bowl stir together the ricotta cheese with the spices/herbs.
    10 oz. container whole milk ricotta cheese, 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ teaspoon each: onion powder and garlic powder, ½ teaspoon kosher salt

Assembly

  • Combine HALF of the sausage marinara sauce mixture and the ½ cup of reserved pasta water with all of the cooked pasta. Stir to coat.
    note: if you forgot to reserve the pasta water, just use tap water.
  • Pour half of the sauced pasta into the bottom of your 9×13 casserole pan.
    sausage, penne and marinara in a 9x13 pan
  • Dot with half of the ricotta mixture.
    Spread half of the mozzarella cheese over top.
    Top with half of the remaining sausage marinara sauce.
    assembling Penne Pasta Bake in a 9x13 pan
  • Pour in the remaining sauced pasta.
    Finally, top with the remaining ricotta cheese, all the remaining sausage marinara sauce, and finish with the remaining mozzarella cheese.
    Pro Tip: the dish can be frozen at this point. See the notes below.
    Penne Pasta Bake Recipe completely assembled before going into the oven

Baking

  • Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melty.
    Pro Tip: spray the underside of the foil with nonstick spray so the cheese doesn't stick to the foil.
  • Let the dish cool for about 5 minutes then serve with salad and garlic bread.

Recipe Tips and Notes:

TO FREEZE THE BAKED PENNE:
Assemble the dish completely in a freezer safe dish, but instead of baking it, let it cool in the fridge for 1 hour. Wrap the cooled dish completely with two layers of plastic wrap, going all the way around the bottom of the pan. Then cover in foil. Pop in the freezer.
You can freeze the pasta bake for up to 3 months. 
Note: make sure to label the dish so you know what it is and when you frozen it!
When it is time to bake simply thaw in fridge overnight and then proceed with baking for 25 minutes covered with foil and then an additional 10 minutes uncovered. Test the middle to make sure it warmed through. If not, pop it back in the oven for an additional 10 minutes.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 593kcal | Carbohydrates: 53g | Protein: 28g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 84mg | Sodium: 1248mg | Potassium: 718mg | Fiber: 4g | Sugar: 7g | Vitamin A: 783IU | Vitamin C: 14mg | Calcium: 280mg | Iron: 3mg

Reese’s Peanut Butter Cup Cookies

by 2 Comments

Peanut Butter Cup Cookies are delicious chewy peanut butter cookie cups that are stuffed with mini Reese’s Peanut Butter Cups. They are an easy cookie recipe using Reese’s Peanut Butter Cups! Both kids and adults will love them. They are great any time of year, but especially during the holidays.

Reece's Peanut Butter Cup Cookie in a muffin tin

When you are craving something peanut butter and chocolate you know a Reece’s peanut butter cup will satisfy the craving… take it the extra step and make these amazing cookies using peanut butter cups!!

RELATED: Peanut Butter Chocolate Star Cookies

Reese’s Peanut Butter Cups

This cookie recipe calls for mini Reese’s Peanut Butter Cups but you do not want to buy the large cups that come in a two pack. You will want to buy the 11 oz bag of individually wrapped mini Reese’s Peanut Butter Cups. See the photo below for example:

mini Reece's peanut butter cups wrapped and unwrapped

How to Make Reece’s Peanut Butter Cup Cookies

This is a fairly easy and quick cookie recipe to make.

  1. Prep

    2. Start by preheating your oven to 350 degrees and grab two 12 count muffin tin, spray each cup with some non-stick spray. Set aside.

  2. Cream sugar and fats.

    3. In the bowl or a stand mixer or with a hand mixer cream together ½ cup room temp. butter, ½ cup creamy peanut butter, ½ cup white sugar, ½ cup brown sugar, until it is combined and fluffy. About 2 minutes.

  3. Prep

    4. Add in 1 egg and ½ teaspoon of vanilla and mix until combined, about 1 more minute.

    dough for making Reese's cup peanut butter cookies
  4. Sift dry ingredients and add to cookie dough.

    5. Sift together 1 ¼ cup flour, ½ teaspoon salt, and ½ teaspoon baking soda. Continue to mix just until everything comes together. Do not over mix at this point.

    Pro Tip: I like to sift it onto a piece of parchment paper and then pick it up to funnel the dry ingredients into the mixing bowl.

    dry ingredients on a piece of parchment paper
  5. Roll dough.

    6. Roll about a tablespoon and a half into balls and place in the prepared muffin tins, one per cup. They will be about a 1 inch ball of dough. Work quickly so the dough does not get too warm.

    Rolling a ball of peanut butter cookie to be baked in a muffin tin

    Pro Tip: If you are working with one muffin tin, place the remaining dough in the fridge until the other batch is done.

    Do not flatten the dough balls, keep them as rolled balls in the muffin tin.

    peanut butter cookie balls in a muffin tin
  6. Bake.

    7. Bake for about 10 minutes. Do not overbake. You want them to be lightly golden and still have a soft middle.

    Pro Tip: While they bake unwrap the Reese’s Peanut Butter Cups so they are ready to add to the cookies right when they come out of the oven.

  7. Reece’s Peanut Butter Cups

    8. Pull the cookies out of the oven and press 1 Reese’s in the center of each cookie.

    pressing a mini Reece's Peanut Butter Cup into the middle of the cooked peanut butter cookie cup

    Let cool in the muffin tin for about 15 minutes so they can finish cooking and setting up. Then pop them out of the muffin tin.

    Pro Tip: You may need to run a sharp knife around the edge to release from the pan.

Storing and Freezing

Store the Reece’s Peanut Butter Cup Cookies at room temp. in an airtight container for up to a week.

a cookie cooling rack full of Reece's Peanut Butter Cup Cookies

You can freeze them for longer storage. Place cooled cookies in an airtight/freezer safe container or baggie and pop in the freezer for up to 3 months. To thaw place at room temp for an hour or two.

More Chocolate & Peanut Butter Treats

If you are a lover of anything “peanut butter & chocolate” try some of these treats too:

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a photo of a Reece's peanut butter cup in a muffin tin

Reece’s Peanut Butter Cup Cookie Recipe

Reese's Peanut Butter Cups are pressed into the middle of a warm peanut butter cookie. These are a delicious cookie treat!
5 from 2 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 8 minutes
Resting time: 5 minutes
Total Time: 28 minutes
Servings: 20 cookies (approx)
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

  • Preheat the oven to 350℉. Spray your muffin tin with non stick spray.
    non stick spray
  • In a bowl of a stand mixer with the paddle attachment or a hand held mixer, cream together the butter, creamy peanut butter and sugars until it is combined and fluffy. About 2 minutes.
    ½ cup butter, ½ cup creamy peanut butter, ½ cup white sugar, ½ cup brown sugar
  • Blend in 1 egg and ½ teaspoon vanilla for about 1 minute.
    1 large egg, ½ teaspoon vanilla
  • In a bowl or on a piece of parchment paper sift together the flour, baking soda and kosher salt. Slowly add to the cookie dough. Blend just until the flour is incorporated.
    1 ¼ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon kosher salt
    dough for making Reese's cup peanut butter cookies
  • Form the cookie dough into about 1-1.5 inch balls and place in the muffin tin. You will have about 20-24 balls. Do not flatten, leave them in the ball form.
    The dough is sticky but work quickly so the dough doesn't get too warm.
    **If you are working with one muffin pan, place the remaining dough in the fridge until the first batch is cooked.
    peanut butter cookie balls in a muffin tin
  • Bake the cookies for about 10 minutes. Do not overbake, you want them to be golden and the middle to still be soft so you can put a Reese's in the middle.
    While they are baking unwrap the Reese's Peanut Butter Cups.
  • As soon as the cookies come out of the oven press a peanut butter cup into the middle of each cookie. Let them cool for about 15 minutes and then remove them from the muffin tin.
    24 Mini Reese's Peanut Butter Cups
    pressing a mini Reece's Peanut Butter Cup into the middle of the cooked peanut butter cookie cup
  • Store at room temp. in an air tight container for up to a week.
    Can freeze for up to 3 months, then thaw at room temp for about 1-2 hours.
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Fudgy Chocolate No Bake Cookies

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No Bake Cookies are a delicious and fudgy cookie that you don’t have to bake in the oven! Sugar, milk, butter, vanilla, cocoa, peanut butter, and quick oats are mixed together on the stove top and then dropped onto parchment paper to cool. This is an easy no-bake cookie recipe that only takes a few minutes to make!

Chocolate No Bake Cookies on parchment paper

It is a dessert/sweet treat that has been enjoyed for generations and generations, just like these No Bake Peanut Clusters. They never go out of style! I remember eating them as a little girl, and now my kids LOVE them!

Ingredients

Here are the specific ingredients that you need to make this Chocolate No Bake Cookie Recipe. It’s a lot of simple ingredients you probably have in your pantry and fridge:

1 stick of butter (salted or unsalted)
2 cups white sugar
½ cup milk (any kind)
1 teaspoon vanilla
¼ cup unsweetened cocoa powder
½ cup creamy peanut butter
2 ½ cups quick cooking oats

Step by Step Picture Instructions

Pro Tip: Start by prepping all your ingredients, once you get started the recipe moves along quickly!

Prep 2 baking sheets with parchment paper and grab the utensil you will use to drop the cookies.

In a large pot over medium/medium-high heat bring the 2 cups sugar, ½ cup milk, and butter to a boil. Boil for 2 minutes.

Turn the heat off and quickly stir in the vanilla, peanut butter, cocoa powder, and oats.

no bake cookie mixture in a pot with a wooden spoon

AS SOON AS IT IS COMBINED move on to dropping the cookie mixture by the spoonful onto the sheets of parchment.

Dropping no bake cookies on parchment paper with a scoop

Let them set up at room temperature, for at least 20 minutes, and then enjoy!!

Storing

Store your Chocolate No Bake Cookies at room temperature in an airtight container for up to 5 days. But, they probably won’t last that long- they are GOOD!!

Tips for Making Fudgy No Bake Cookies

There are a few things to remember to get the best results when making these cookies:

  • Prepare and measure all your ingredients ahead of time. This recipe goes FAST and you don’t want to be fumbling for ingredients.
  • Prepare two baking sheets with parchment paper before you start cooking. Once everything is mixed it sets up very quickly.
  • Drop the no bake cookies onto the parchment AS SOON as the ingredients are mixed. The mixture will set up quickly and if you don’t drop them into cookies immediately your cookies will not stick together correctly and they will be dry and brittle.
  • By dropping them quickly they also spread into perfectly shaped no bake cookies!
  • Use a small scoop like the one pictured below, if you have it. It will make the process go quickly and all the Chocolate No Bake Cookies will be uniform.
cookie scoop for making no bake cookies

More No Bake Dessert Recipes

If you love a sweet treat but the thought of baking a whole cake is too much, check out these other no-bake desserts:

chocolate no bake cookie on a white tray

Chocolate No Bake Cookie Recipe

Chocolate No Bake Cookies are a delicious and easy bakeless cookie. All the ingredients are cooked together on the stove top and then dropped by the spoonful into fudgy oatmeal cookies.
5 from 4 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 2 minutes
Cooling: 15 minutes
Total Time: 22 minutes
Servings: 30 cookies
Calories: 133kcal
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

Prep

  • This recipe goes fast and you want to be ready for the next step before you get there!
    Prep and measure all your ingredients so they are ready to go.
    Prep two baking sheets lined with parchment paper and the spoon or scoop you will drop the cookies with.

No Bake Cookies

  • In a large pot over medium/medium-high heat bring 1 stick of butter, 2 cups of sugar, and ½ cup of milk to a boil.
    Boil for 2 minutes, stirring occasionally.
  • Turn the heat off and stir in the ¼ cup cocoa powder, ½ cup creamy peanut butter, 1 teaspoon vanilla, and 2 ½ cups quick cooking oats.
    Stir just until everything is mixed together.
  • QUICKLY drop the hot chocolate/oat mixture by the spoonful onto the parchment paper. It will slightly spread and then harden.
    (do this step quickly bc the mixture will set up FAST and you want to have all the cookies dropped before it sets!!!)
  • Let cool for about 20 minutes and they are ready to eat.

Storing

  • Store in an air tight container at room temp. for up to 5 days.
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Serving: 1cookie | Calories: 133kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 45mg | Potassium: 66mg | Fiber: 1g | Sugar: 14g | Vitamin A: 101IU | Calcium: 12mg | Iron: 0.5mg

Old Fashioned Peanut Clusters

by 17 Comments

Peanut Clusters are a classic sweet and salty snack made of melted chocolates and salted cocktail peanuts. They are great no-bake homemade treat to put together and they only require 3 simple ingredients. They are so simple you can even have the kids help!

Chocolate Peanut Clusters on wax paper

Bonus: free printable gift tag included below!

Ingredient Details

You just need 3 simple ingredients to make these Old Fashioned Peanut Clusters:

Cocktail Peanuts – specifically buy “cocktail peanuts” sometimes also known as Virginia Peanuts or Spanish Peanuts.

Semi Sweet Chocolate Chips – 1 bag of chocolate chips, the same kind you buy when you make Chocolate Chip Cookies.

Almond Bark – you can also buy a product called white chocolate melting wafers, but don’t use white chocolate chips. If you use almond bark be sure to chop it first so it melts faster and the chocolate chips don’t over-cook before the almond bark melts!!

Peanut Cluster Ingredients - chocolate, almond bark, and salted cocktail peanuts

Double Boiler

You will melt the chocolate over a double boiler. That is basically a heat proof bowl set on top of a saucepan. You can buy a product called a double boiler, but it isn’t necessary!

Double boiler

A double boiler allows you to slowly melt chocolate without over-cooking it. The steam and heat from the simmering water is enough to melt the chocolate in the upper bowl.

Fill the saucepan with about 2 inches of water, ensuring that the water doesn’t touch the bottom of the pan on top. Place a heat-proof bowl in the top and bring the water to a simmer. Pour in the chocolate and stir occasionally until it is completely melted.

How to Make Peanut Clusters

Chocolate and white chocolate melting wafers melted together in a double boiler

Step 1

Melt the chocolate chips and white chocolate melting wafers (or almond bark) in a double boiler.

Stirring cocktail peanuts into melted chocolates

Step 2

Add the peanuts and stir so the chocolates coat the peanuts.

Scooping peanut clusters onto wax paper

Step 3

With a scoop or spoon, potion out the peanut clusters onto wax paper or parchment paper.

Peanut Clusters set up on wax paper

Step 4

Place in the fridge to set up for about 30-45 minutes.

Great Edible Gift

These also make a great holiday treat for your neighbors and friends. Wrap them up in a cellophane bag tied with a pretty ribbon, then you can print this “We’re Nuts About You” FREE PRINTABLE GIFT TAG and attach it to the bag.

We're Nuts About You, gift tag

More Super Simple Treats

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Peanut Cluster on a sheet of wax paper

Peanut Cluster Recipe + Video

Chocolate Peanut Clusters are a classic treat made with 3 simple ingredients: semi-sweet chocolate, almond bark, and salted cocktail peanuts.
5 from 15 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 5 minutes
Cooling time: 45 minutes
Total Time: 55 minutes
Servings: 30 pieces
Author: Susie Weinrich

Equipment

Ingredients

  • 12 oz semi-sweet chocolate chips
  • 12 oz white almond bark - chopped (or white chocolate melting wafers)
  • 1 lb. salted cocktail peanuts or salted spanish peanuts

Instructions
 

  • In a double boiler melt the chocolate chips and almond bark together. Once it is completely smooth, remove from the heat.
    Double boiler
  • Stir in the peanuts.
  • Drop spoonful's of the peanut cluster mixture onto wax paper or parchment paper lined baking sheets.
    Make these about a 2 or 3 bite sized treat! They are rich.
    Scooping peanut clusters onto wax paper
  • Pop in the fridge for 30- 45 minutes to set up.
    Peanut Clusters set up on wax paper
  • Store in an airtight container in the fridge for up to a week.

Recipe Tips and Notes:

These Peanut Clusters make a great EDIBLE GIFT! Grab your free gift tag with the link below:
FREE PRINTABLE GIFT TAG
 
DOUBLE BOILER – 
Fill a saucepan with about 2 inches of water, ensuring that the water doesn’t touch the bottom of the pan on top. Place a heat-proof bowl in the top and bring the water to a simmer. Pour in the chocolate and stir occasionally until it is completely melted.
 
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Peanut Butter Chocolate Star Cookies

by 16 Comments

Chocolate Star Cookies are delicious peanut butter cookies that are soft and chewy on the inside with a little crisp on the outside. They are topped with a milk chocolate star that gets melty and gooey in the oven.

Chocolate star cookie cooling on parchment paper

You can dunk these peanut butter cookies in milk, eat them as is or enjoy them with a hot cup of coffee. They are a great sweet treat or dessert, especially at the Holidays!

Chocolate Star

Traditionally we used Brach’s Chocolate Stars for these cookies. In recent years I have noticed the Brach’s brand is getting harder and harder to find. Not to worry though, you can find a store brand or similar brand in your grocery store!

However do not go to the baking aisle trying to find the chocolate stars with the chocolate chips. You will find them over in the candy aisle of your grocery store. Somewhere near the chocolate covered peanuts and gummy worms!

Milk Chocolate Stars

How to Make Chocolate Star Cookies

Start by preheating your oven to 350 degrees.

In a stand mixer with a paddle attachment or with a hand mixer, cream 1 stick of softened butter, ½ cup creamy peanut butter, ½ cup white sugar, ½ cup brown sugar together until it is fluffy and combined, this will take 2-3 minutes.

Add in 1 egg and 1 teaspoon of vanilla and continue to mix for another 30 seconds.

In a separate bowl sift together 1 ¾ cups all purpose flour, ½ teaspoon of salt, and 1 teaspoon baking soda.

Add the flour mixture to the creamed butter mixture, a little at a time, until it is completely combined. NOTE: make sure to not over mix the dough at this point or you will have tough little hockey puck cookies.

Rolling peanut butter cookie dough in sugar

Place about ⅓ cup white sugar in a small bowl.

Roll the cookie dough into small balls, a little smaller than a golf ball (it will be a heaping tablespoon of dough). Roll the dough in the sugar and then place on a parchment paper or silpat lined baking sheet.

peanut butter cookie dough on a baking sheet with parchment paper

Bake for 10 minutes. Pull the cookies out of the oven and lightly press a chocolate star into the center of each cookie. Place back in the oven for 2 ½ minutes.

Chocolate Star Cookies cooling on a black rack

Let the peanut butter chocolate star cookies cool and it’s time for a cookie treat!!

a bite taken out of a chocolate star cookie

Storing & Freezing

If you don’t eat all 24 cookies in one sitting, then you will need to store the cookies. You will need an airtight container with a lid. You can leave the cookies in the airtight container, at room temperature, for up to 5 days.

Peanut Butter Chocolate Star Cookies on parchment paper, one has been eaten, milk in the background

Storage tip: To help the cookies not dry out you can put a small, very lightly moistened paper towel in the corner of the container.

You can also freeze these cookies in a freezer safe container for up to 6 months. To enjoy, let them thaw at room temp for an hour or so.

More Delicious Cookies

If you need to make desserts or sweet treats for a crowd, especially at the holidays, here are a couple more that other Mom’s Dinner readers love:

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Rate This Recipe→
Peanut Butter Chocolate Star Cookies on a baking sheet

Chocolate Star Cookies Recipe + Video

Peanut butter cookies topped with a milk chocolate star. These cookies are crisp on the outside and chewy on the inside. They are the perfect peanut butter chocolate cookie!
4.95 from 18 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 24 cookies
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

  • Preheat oven to 350°
  • In a stand mixer with the paddle attachment or white a hand mixer, cream the butter, peanut butter, white sugar, and brown sugar, until they are fluffy and completely combined, this will take 2-3 minutes.
    ½ cup butter, softened, ½ cup creamy peanut butter, ½ cup white sugar, ½ cup brown sugar
  • Mix in the egg and vanilla extract.
    1 egg, 1 teaspoon vanilla
  • In a separate bowl or on a piece of parchment paper sift together the flour, salt, and baking soda.
    1 ¾ cups all purpose flour, ½ teaspoon salt, 1 teaspoon baking soda
  • Add the flour mixture the the butter mixture a little at a time until it is fully combined.
    NOTE: do not over mix at this point, or you will have tough cookies!
  • Roll the dough into balls a little smaller than the size of a golf ball, it will be 1 heaping tablespoon of dough per cookie.
    Pro Tip: A cookie dough scoop can make quick work of this job.
  • Roll the dough balls in the sugar.
    Place on a parchment or silpat lined baking sheet.
    ⅓ cup white sugar
    Rolling peanut butter cookie dough in sugar
  • Bake for 10 minutes.
    Remove from the oven and press 1 star in the middle of each cookie.
    Place back in the oven for an additional 2 ½ minutes.
    24 milk chocolate stars
  • Leave the cookies on the hot cookie sheet for 2 minutes. Then transfer to a cooling rack.

STORING

  • Store baked cookies at room temp in a covered container for up to 5 days.
  • Freeze the baked cookies for up to 6 months. Thaw at room temp to enjoy!

Recipe Tips and Notes:

Storing Chocolate Star Cookies: To store the cookies, keep in an airtight container for up to 5 days.
Storing tip: you can put a small, very lightly moistened paper towel in the corner or your storage container and it will help keep your cookies tender.
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Rosemary Cauliflower Puree

by 2 Comments

Rosemary Cauliflower Puree is a savory and silky side dish that is full of flavor. It is a perfect stand in for any starchy side dish. It comes together in 20 minutes and is made with 5 simple ingredients: cauliflower, garlic, butter, cream, and rosemary.

Cauliflower Puree in a bowl with olive oil over top and a rosemary sprig

Cauliflower Mash

Cauliflower “mashed potatoes” are one of my favorite side dishes. However, I don’t like calling them mashed potatoes. Obviously because they are not potatoes! But they also don’t stand up like a starchy mashed potato.  

Cauliflower Mash is more of a buttery, silky puree, hence, the name Rosemary Cauliflower Puree.

Cauliflower Mash on a spoon

And in my humble “culinary” opinion I think the flavor FAR exceeds any traditional mashed potato I have ever had!

How to Make Cauliflower Puree

This recipe for Cauliflower Puree is a quick one! Definitely faster than making mashed potatoes which makes it a great option for holidays or when you are making a lot of complicated dishes.

4 of the ingredients in cauliflower puree: Butter, half and half, salt, and rosemary

Bring a large pot of water to boil over medium high heat.

While your water is coming to a boil cut your head of cauliflower into smaller florets and peel your garlic cloves.

Cauliflower Florets in a white bowl

Place the florets and garlic into the boiling water and boil for 10 minutes, or until the stems of the cauliflower are fork tender. Drain.

In a blender or food processor combine the cauliflower, garlic, half and half, butter, salt and rosemary. Pulse or blend until it is a smooth consistency and there are no remaining pieces or chunks.

If you need to add an additional tablespoon or two of half & half to get it to blend properly, that is ok.

Cauliflower Puree in a blender

NOTE: when you are blending the hot cauliflower make sure that you vent the blender or food processor so you do not have a cauliflower explosion in your kitchen!

Rosemary Cauliflower Puree for Dinner

This Cauliflower Puree is excellent served as a side dish in place of potatoes or rice. It goes amazingly with Instant Pot Pork Ribs, Grilled Chicken, Steak Bites, Roasted Half Chicken, Pork, or Italian Meatloaf!

Cauliflower Mash in a bowl topped with olive oil and rosemary

Other Great Side Dishes

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Cauliflower Puree in a bowl with olive oil over top and a rosemary sprig

Rosemary Cauliflower Puree

Rosemary Cauliflower Puree makes an excellent side dish. This Cauliflower Mash makes a great substitute for traditional mashed potatoes. 
5 from 2 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 people
Author: Susie Weinrich

Ingredients

Instructions
 

  • Cut your cauliflower into smaller florets.
  • Boil the cauliflower and garlic cloves in salted water for 10 minutes, until the stems are fork tender. Drain.
  • Put the cooked cauliflower, garlic, salt, butter, half & half, and rosemary in a blender or food processor.
  • NOTE: make sure you vent your blender or food processor so the hot cauliflower doesn't pop the lid off and make a mess!!
  • Process until completely smooth. You may need to add a little extra half and half to get the cauliflower to puree smoothly.
  • Serve Immediately.
    Optional* drizzle with Extra Virgin Olive Oil for a beautiful presentation.
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  Originally Posted March 2017 – Copy & Photos Updated October 2019

Creamy Chicken and Noodles

by 9 Comments

Creamy Chicken and Noodles is made with thick homestyle egg noodles and tender chicken mixed in a cream sauce and seasoned with spices and herbs. This is comfort food at it finest! This dish is great served with vegetables over top or keep it simple with just the cream, noodles, and chicken and serve some veggies on the side.

Creamy Chicken and Noodles in a skillet garnished with parsley
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Garlic Butter Steak Bites

by 6 Comments

Garlic Butter Steak Bites are a very inexpensive and delicious way to have steak! They are made with top sirloin steak. The steak pieces are quick pan seared and flavored in a delicious garlic rosemary butter. By doing a quick sear they come out medium rare and as tender as tenderloin steak, but not as pricey!

Garlic Butter Steak Bites in a skillet with a meat fork and topped with rosemary

These steak bites make a perfect appetizer for a party or holiday! You can even pair them with these Garlic Butter Shrimp, and Steakhouse Mushrooms for a surf and turf appetizer.

They also make an amazing dinner served with potatoes and veggies, like baked potatoes or crispy cast iron potatoes and roasted asparagus , steakhouse mushrooms or broccoli.

Another FAST pan seared dinner to try are these Cajun Shrimp!

What Beef Cut to Use

For this recipe we keep it economical and go with Top Sirloin Steak. It will run you around $5-$6 per pound. This is not a cut of beef that you want to cook to well done or even medium well. You will end up with tough steak!

Instead you want to sear the outside leaving you with a medium rare, pink, center that is tender and delish!

Garlic Steak Bite cut in half showing a medium rare cook

If you are like “oh heck NO” that is too pink, then you will want to purchase a different cut of beef that will remain tender at a higher temp. Something like a ribeye or tenderloin can be cooked to medium-well and still remain tender-ish.

How to Make Garlic Butter Steak Bites

  1. Cut the steak.

    2. Start by cutting your Top Sirloin Steak into bite size pieces, about 1 inch. You also want to cut away any large chunks of fat or gristle. But leave any small pieces of fat in tact. Small doses of seared beef fat is so YUMMY!!

    Season the steak pieces with all the salt and pepper.

    Top Sirloin Steak on butcher paper, cut into 1 inch chunks
  2. Pan sear the steak pieces.

    3. When cooking the garlic steak bites you will want to work in batches so not to overcrowd the pan. A 2 pound steak will require 3-4 batches.

    Place a large cast iron or non-stick skillet over medium high heat and add 1 tablespoon of olive oil.

    You are going to brown/sear each steak batch for 2 ½ minutes total:

    1. Place the steak in the hot pan and let it sit for 1 minute.
    2. Flip and let it sit for 1 more minutes.
    3. Then the last 30 seconds either sauté another side or stir them around the pan.
    a plate holding the seared steak bites

    Remove the first batch to a plate and continue with the remaining batches of steak. You will want to add a little oil to the pan with each additional batch. After all the steak is cooked remove the skillet from the heat.

  3. Add Garlic Butter.

    4. Chop 5-6 cloves of garlic, grab 4 tablespoons of butter, and finely chop 2 teaspoons of rosemary (can also use thyme).

    a small plate with butter, garlic and rosemary

    Place the now empty skillet over medium low heat. Add the butter, garlic, and rosemary to the pan and cook for about 4 minutes. Scrape up any browned bits from the bottom of the pan.

  4. Coat the steak bites in garlic butter.

    5. Add the cooked steak bites (and all the juices) back to the pan, and 1 teaspoons of Worcestershire sauce to the pan. Stir to coat the steak with the garlic butter for 1 minute.

    Time to eat!

    Pan seared steak bites in a garlic butter sauce on a white plate topped with rosemary

Great for Dinner or Appetizer

These Steak Bites with Garlic Butter make a really easy dinner for any night of the week. Just pair with some type of potato or rice pilaf and a veggie. They would go great with a baked potato, loaded twice baked potatoes or crispy over potatoes. Add a veggie like oven roasted asparagus or roasted broccoli and you have a great dinner.

Steak Bites with a garlic butter on a white plate, garnished with rosemary. A cup of toothpicks for serving as an appetizer.

For a party Garlic Butter Steak Bites make a great appetizer. Simply place on a platter with some toothpicks. You can add some Garlic Butter Shrimp for a surf and turf appetizer that everyone will LOVE!

More Simple Steak Recipes

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garlic butter steak bites on a platter with a sprig on rosemary

Garlic Butter Steak Bites Recipe + Video

Delicious and tender pieces of bite sized steak that is pan seared and coated in a garlic butter sauce. These garlic steak bites make an easy dinner or amazing party appetizer.
5 from 6 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 489kcal
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

  • Cut your steak into 1 inch chunks, cutting away any gristle or large pieces of fat. Season the pieces with all the salt and pepper.
    2 lbs Top Sirloin Steak, cut into 1 inch chunks, 1 teaspoon kosher salt, ½ teaspoon black pepper
  • Heat 1 tablespoon of oil in a cast iron or non-stick skillet over medium-high heat.
    NOTE: you will want to cook/sear your steak in 3-4 batches so the pan does not overcrowd. Have a plate to the side to set each batch as it is done.
  • Cook each batch for 2 ½ minutes total:
    1. Lay the first batch of steak bites in the hot oil and let it sit for 1 minute.
    2. Flip and cook for an additional 1 minute.
    3. The final 30 seconds you can sear another side or stir around the pan.
    Set the first batch aside and continue to cook the additional batches, adding a little of the additional olive oil to the pan with each new batch.
  • After all the steak is cooked, remove the pan from the heat.
  • Chop the garlic and rosemary.
  • Place the cooled pan over medium low heat.
    Melt the butter with the garlic and rosemary. Cook for about 4 minutes, stirring occasionally and scraping up any yummy browned bits on the bottom of the pan.
    4 tablespoon salted butter, 5-6 fresh garlic cloves, chopped, 2 teaspoon fresh rosemary, chopped
  • Add the cooked steak pieces (including all the juices on the plate) and 1 teaspoon worcestershire sauce to the pan and stir to coat with the garlic butter for 1 minute.
    1 teaspoon Worcestershire sauce
  • Time to eat!

Recipe Tips and Notes:

 
OTHER STEAK OPTIONS: if you feel cooking the steak to a medium rare is too pink for you, then choose another beef cut that can be cooked to a medium well and still remain tender.
  1. Ribeye
  2. Tenderloin
  3. Filet Mignon
APPETIZER TRIO: for an amazing surf and turf steakhouse appetizer combo, add these two recipes to your menu.
  1. Garlic Butter Shrimp
  2. Steakhouse Mushrooms
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Serving: 1serving | Calories: 489kcal | Carbohydrates: 2g | Protein: 51g | Fat: 30g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 824mg | Potassium: 844mg | Fiber: 1g | Sugar: 1g | Vitamin A: 354IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 4mg

Instant Pot BBQ Meatballs

by 6 Comments

Instant Pot BBQ Meatballs are tender and juicy meatballs full of BBQ flavor. They cook quickly in the Instant Pot, making them an easy dinner for any night of the week. They are also a delicious appetizer for a party or holiday.

A bowl of BBQ Meatballs

We love these meatballs served with mashed potatoes and peas!

If you would rather make BBQ Meatballs in the oven, pop over to this recipe for Best Baked BBQ Meatballs.

If Instant Pot Meatballs are a favorite definitely check out the Instant Pot Italian Meatballs or Instant Pot Turkey Meatballs!

RELATED: Instant Pot Boneless BBQ Ribs

Ground Beef for BBQ Meatballs

For these Instant Pot meatballs I would recommend using 85/15 ground beef. It still has enough fat to give you that delicious juicy flavor, but not as fatty as 80/20 (save that 80/20 for Grilled Hamburgers!).

You can also use 93/7 ground beef, it will just be a little leaner than the 85/15. You can use 80/20 but the meatballs will shrink quite a bit as the fat melts out of the beef.

BBQ Sauce for Instant Pot Meatballs

One reason you will love this BBQ Meatball recipe is because you are not making your own BBQ sauce. Just use your favorite store bought or restaurant sauce.

This way you can have your meatballs sweet, spicy, smoky, vinegary… however you like. And you add as much sauce as you like!

But if you are feeling super ambitions, you can always pop over to this Homemade BBQ Sauce Recipe and make your own!

Step by Step Instructions

  1. Combine Meatball Ingredients

    2. To make Instant Pot BBQ Meatballs start by mixing all the meatball ingredients, start with the bread crumbs, milk, Worcestershire, and seasonings. Then add the ground beef and using clean hands combine. Do not overmix the beef or you will have tough meatballs.

  2. Form Meatballs

    3. Form the mixture into your preferred meatball size. A cookie scoop can make quick work of this!

    • For entrée size meatballs use about 2 tablespoons+ of beef mixture per meatball, which will give you around 12-15 meatballs.
    • For appetizer size use 1 tablespoon of beef mixture, which will give you around 18-22 meatballs.
    raw bbq beef meatballs on a tray
  3. Prep The Instant Pot

    4. In the Instant Pot pour in 1 cup of water, 1 tablespoon of Worcestershire sauce, and 1 tablespoon of apple cider vinegar.

    Put the metal trivet over the liquid. Place the meatballs on the trivet in one or two layers.

    BBQ Meatballs in an Instant Pot being prepared to cook
  4. Pressure Cook

    5. Lock the lid in place and cook on meat/stew mode OR manual mode, high pressure, normal heat for 7 minutes. Do a 5 minute natural release and then finish releasing the pressure with a quick release.

  5. Coat with BBQ Sauce

    6. Preheat your oven broiler. Place the cooked meatballs on a rimmed baking sheet and cover them in your preferred BBQ sauce. You can dip, pour, or brush on the BBQ sauce.

    Place the pan in the oven for 5 minutes so the BBQ sauce caramelizes to the meatballs and warms thru.

    Meatballs covered in BBQ Sauce
  6. Serve!

    7. Time to eat! Serve up these BBQ Meatballs with extra BBQ Sauce on the side.

BBQ Meatballs for Dinner

BBQ Meatballs make an excellent dinner entrée. Serve with a side of mashed potatoes or baked potatoes and a veggie like roasted broccoli, green beans, or asparagus.

If you are watching carbs you could also serve it with cauliflower rice or my Rosemary Cauliflower Puree instead of potatoes. Or if you love sweet potatoes check out my Savory Mashed Sweet Potato Recipe.

BBQ Meatball Appetizer

These Instant Pot BBQ Meatballs also make a great party or holiday appetizer. Simply form the meatballs a little smaller so they are bite sized and continue with the recipe as written!

Serve them with these toothpicks so your guests can pick them up and gobble them up in one bite.

More Meatballs & Related Recipes

Susie leaning on the kitchen counter

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BBQ Meatballs in a bowl garnished with parsley

Instant Pot BBQ Meatballs Recipe

Instant Pot BBQ Meatballs are tender and juicy beef meatballs full of BBQ flavor. They make a quick and delicious dinner or an excellent appetizer for a party or holidays!
5 from 6 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 7 minutes
Natural Release: 5 minutes
Total Time: 27 minutes
Servings: 5 people
Calories: 301kcal
Author: Susie Weinrich

Equipment

Ingredients

BBQ Meatball Mixture

Instant Pot Liquid

BBQ Sauce

Instructions
 

  • In a bowl mix together the bread crumbs, milk, Worcestershire and seasonings.
    This is called a panade and will help keep your BBQ Meatballs juicy and tender!
    3 tablespoon milk, 1 tablespoon plain bread crumbs, 1 tablespoon Worcestershire sauce, 1 teaspoon chili powder, 1 teaspoon salt, ½ teaspoon each: garlic powder, onion powder
  • Add the ground beef and lightly mix everything together with clean hands or a fork.
    1-1.5 lbs. Ground Beef
  • Form the meatballs into desired size:
    entree size- 2+ tablespoons of beef mixture per meatball – this will give you about 12-15 meatballs.
    appetizer size- 1 tablespoon of beef mixture per meatball- this will give you about 18-22 meatballs.
  • In the bottom of the Instant Pot combine all the Instant Pot liquids.
    Set the metal trivet over the liquid.
    1 cup water, 1 tablespoon Worcestershire sauce, 1 tablespoon apple cider vinegar
  • Place the meatballs on the trivet in one or two layers.
  • Close the pot and lock the pressure vent to seal. Set the pot to cook on high, meat/stew mode or manual mode, for 7 minutes.
    Do a 5 minute natural release and then finish with a quick release of the pressure.
  • Preheat the oven broiler. Place the meatballs on a rimmed baking sheet and cover the meatballs with BBQ sauce (pour, dunk, or brush on).
    Place under the broiler for 5 minutes to caramelize the bbq sauce.
    ½-3/4 cup Favorite store bought BBQ Sauce

Recipe Tips and Notes:

 
MORE MEATBALL RECIPE:
Baked BBQ Meatballs – to make a similar meatball recipe in the oven pop over to this recipe for BBQ Meatballs.
Gochujang BBQ Meatballs – for an Asian inspired flair in your BBQ, pop over to this recipe for Gochujang BBQ Meatballs
Instant Pot Turkey Meatballs – for an Italian flavor pop over to this Instant Pot Turkey Meatball Recipe. 
 
 
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Serving: 1serving | Calories: 301kcal | Carbohydrates: 15g | Protein: 16g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 936mg | Potassium: 397mg | Fiber: 1g | Sugar: 11g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg