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Old Fashioned Peanut Cluster Recipe

November 17, 2019 by Susie Weinrich 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 have always been a holiday tradition in my family. Growing up, they were a staple at the Holidays, and to this day, I still make them every Christmas. Here on Mom's Dinner, I wanted to share the true, classic version. This is exact Peanut Cluster Recipe I've been making for years. No twists, no modern updates – just the original candy-shop style clusters made with three simple ingredients: salted cocktail peanuts, almond bark, and semi-sweet chocolate chips.

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Why You’ll Love This Peanut CLuster Recipe

This is a CLASSIC recipe, not altered or updated. You can trust this one is just like the Peanut Clusters your Grandma made!

The recipe uses a combo of semi sweet chocolate chips and almond bark, which gives you a more balanced flavor.

Using almond bark helps these peanut clusters set up perfectly without adding additional ingredients.

Peanut Clusters are a really simple treat to make and are only made with ingredients that are easy to find.

The recipe is so easy, it’s a great one to make with kids.

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.

Ingredients Needed For Chocolate Peanut Clusters

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

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

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!!

Recommended Equipment

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!

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 Chocolate 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.

Step 3

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

Step 4

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

Peanut Clusters Recipe Variations

Nut Variation – swap the peanuts for different type of nut or a combo of nuts: almonds, cashews, and pecans would all be great!

Chocolate – switch up the semi sweet chocolate chips for dark chocolate chips or milk chocolate chips for a different flavor.

Mix Ins – add some different textures and flavors by stirring in about ¾ cup of:

dried fruits
toffee chips or caramel bits
crunched pretzels
marshmallow bits

How To Store Peanut Clusters

You can keep the Peanut Clusters around for quite a while!

Room Temperature: Store clusters in an airtight container on the counter for up to 5 to 7 days. This keeps the chocolate softer and shinier. Just be sure they're kept away from heat or direct sunlight.
Refrigerator: For longer storage, keep them in an airtight container in the fridge. They'll stay fresh for about 2 to 3 weeks, though the chocolate may lose a little bit of its glossy finish. Let them sit out for 5-10 minutes before serving so they're not too firm.
Freezer: Peanut clusters freeze perfectly. Place them in a freezer-safe bag or container, and they'll last up to 3 months. Thaw at room temperature before enjoying.

FAQ

Can I make peanut clusters in the microwave?

Yes, you can make Peanut Clusters in the microwave.
– Use a glass or ceramic bowl, plastic can sometimes warp or overheat.
– Add your chocolate (chips and chopped almond bark) to the bowl. Microwave in 30 second intervals, stirring after each round. Stop when the chocolate is about 90% melted, then stir until completely smooth (the residual heat will finish melting). This prevents scorching.
– Stir in the peanuts until fully coated in chocolate.

What is the best chocolate to use?

We thing this recipe is best kept classic with a combo of semi sweet chocolate chips and almond bark. However you can change up the semi sweet chocolate chips to dark or milk chocolate to change flavor profiles. However you will want to keep the almond bark or melting wafers as these help "set" the chocolate on the peanut clusters.

More Super Simple Treats

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Old Fashioned 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

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Prep Time: 5

Cook Time: 5

Cooling time: 45

Total Time: 55

Servings: pieces

Author: Susie Weinrich

Equipment

▢
parchment or wax paper
▢
Cookie Scoop (optional)

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.
12 oz semi-sweet chocolate chips, 12 oz white almond bark
Stir in the peanuts.
1 lb. salted cocktail peanuts or salted spanish 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.
Pop in the fridge for 30- 45 minutes to set up.
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.

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

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Peanut Butter Chocolate Star Cookies

November 1, 2019 by Susie Weinrich 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.

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!

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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Rosemary Cauliflower Puree

October 30, 2019 by Susie Weinrich 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.

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.

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.

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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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

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Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: people

Author: Susie Weinrich

Ingredients

▢ 1 Head of Cauliflower - cored and chopped into florets
▢ 3 Garlic Cloves - peeled
▢ 2 tablespoons Butter
▢ ⅓ cup Half & Half - can use extra if you need more to blend properly
▢ 1 tablespoon Fresh Rosemary - chopped
▢ 1 teaspoon salt - less if you have a small cauliflower
▢ Pepper to taste
▢ Optional* Extra Virgin Olive Oil for serving

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.

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

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Originally Posted March 2017 – Copy & Photos Updated October 2019

Creamy Chicken and Noodles

October 29, 2019 by Susie Weinrich 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

October 23, 2019 by Susie Weinrich 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

Cut the steak.

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

Pan sear the steak pieces.

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:

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

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.

Add Garlic Butter.

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.

Coat the steak bites in garlic butter.

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

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Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: people

Calories: 489kcal

Author: Susie Weinrich

Equipment

▢
large skillet or cast iron pan

Ingredients

▢ 3 tablespoon olive oil - divided
▢ 2 lbs Top Sirloin Steak, cut into 1 inch chunks - (roughly 2 pounds +/-)
▢ 1 teaspoon kosher salt
▢ ½ teaspoon black pepper
▢ 4 tablespoon salted butter - (unsalted would be fine too)
▢ 5-6 fresh garlic cloves, chopped
▢ 2 teaspoon fresh rosemary, chopped
▢ 1 teaspoon Worcestershire sauce

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.

Ribeye
Tenderloin
Filet Mignon

APPETIZER TRIO: for an amazing surf and turf steakhouse appetizer combo, add these two recipes to your menu.

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

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Instant Pot BBQ Meatballs

October 21, 2019 by Susie Weinrich 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.

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

Combine Meatball Ingredients

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.

1.5 lbs. Ground Beef 85/15
3 Tbsp milk
1 Tbsp plain bread crumbs
1 Tbsp Worcestershire sauce
1 tsp chili powder
1 tsp salt
½ tsp each: garlic powder, onion powder

Form Meatballs

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.

Prep The Instant Pot

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

Pressure Cook

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.

Coat with BBQ Sauce

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.

Serve!

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.

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Ham & Potato Chowder

October 20, 2019 by Susie Weinrich 9 Comments

Ham and Potato Chowder is a delicious and comforting soup that is great for colder weather. There are not a lot of complicated flavors in this recipe, instead the ingredients are straightforward letting you really taste the potato, ham and cream. It is especially great to make when you have leftover ham.

a ladle spooning out a portion of potato ham chowder

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What is Chowder

Chowder is a soup or stew that has a milky or creamy base. It is also thickened with a roux or starch of some kind. In this Ham Chowder Recipe we thicken with three ingredients:

Potatoes
Heavy Whipping Cream
Instant Potato Flakes

Chowder is also commonly served with oyster crackers or saltine crackers.

Instant Potato Flakes

This is not the time to snub your nose at Instant Potato Flakes! I know they have a bad reputation BUT they are perfect in this recipe. Promise!

I would not use them for the potatoes on my Thanksgiving table, but they make the perfect thickener for soups, like this Ham Chowder and this Instant Pot Potato Soup. They add a great layer of potato flavor and they thicken the soup perfectly! I also use them in this Cauliflower and Potato Chowder .

What Ham to use for Ham Chowder

If you have leftover spiral cut or bone in ham from the holidays or a celebration, lucky you!!! This is the perfect recipe to use up your leftover ham. (if you have a lot of ham check out this post on ways to use up leftover ham).

spiral cut smoked ham with glaze cooked in a baking dish

If you do not have leftover ham, don't despair there are great options in the grocery store! You can buy a ham steak and it will still give you amazing ham flavor in your soup.

How To Make Ham and Potato Chowder

A note about SALT before you get started….You may be saying to yourself, "well she forgot the salt, I'll just add a little". STOP RIGHT THERE…there are a lot of salty ingredients in this recipe, so do not salt until you taste the finished product at the end, or you could ruin an entire pot of soup. That would be too sad. So pump the brakes and wait until the end.

Pouring chicken broth into a pot with potatoes and onions

Step 1

Sauté the onions. Add the potatoes, chicken base and chicken broth. Simmer until the potatoes are fork tender.

A pot of potato ham chowder simmering on the stove

Step 2

Optionally smash some of the potatoes (a “meat chopper” is a great tool for this). Add in the seasonings and ham. Simmer for 5 minutes.

pouring heavy cream into a pot of potato ham chowder

Step 3

Pour in the cream, then sprinkle in and whisk the potato flakes. Simmer for 5 minutes.

Step 4

Taste for salt, then serve!

Topping/Garnish Ideas

Serve topped with green onions. Some other great toppings would be sour cream, bacon bits, cheese, tabasco…. Anything you like on top of a loaded baked potato!

Potato Ham Chowder in a bowl with green onions on top

More Hearty Soup Recipes

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Apple Pecan Chicken Salad

October 19, 2019 by Susie Weinrich 2 Comments

Apple Pecan Chicken Salad makes a greats lunch or dinner. It is full of delicious flavors that compliment each other perfectly, like: apple, blue cheese, onions, and pecans all tossed in a white balsamic vinaigrette. You can even leave the chicken off the salad and it makes an amazing salad side dish.

Apple Pecan Chicken Salad in a white bowl topped with chicken tomatoes apple chips red onions and blue cheese

Panera Fuji Apple Chicken Salad Inspo

The inspiration for this Apple Pecan Chicken Salad came from my love of a salad at Panera. Every time I eat there I get the same thing, the Fuji Apple Chicken Salad, and I love it! It has a perfect balance of crispy greens, tangy blue cheese, crunchy pecans, spicy red onions, and sweet apple chips. All of those components are included in this recipe too.

Crispy Apple Chips

Those crispy little apple chips are one of the stars of this salad. You can find them in the snack aisle or look in the health food section. Just make sure you get the crispy baked ones, not the spongy dried ones.

Bare Naked makes delicious apple chips in regular or cinnamon. You can also find these at Aldi in the snack aisle.

Bare Naked Crispy Apple Chips spilled out of the packaging

Apple Pecan Chicken Salad for Dinner

This is a salad that is filling enough to be served at dinner. But, I know my husband gets nervous if a salad, alone, is brought to the table. So I serve this with some kind of crusty bread like a ciabatta with extra virgin olive oil or a baguette with butter and garlic.

If we’re souper hungry (lol) I will serve it with a delicious soup like this restaurant style potato soup, or Instant Pot sweet potato & quinoa chili, like the meal you would eat at Panera.

Make the salad your own

You can customize this salad to your preferred flavors. Here are some ideas to get you started:

sub fresh apples for the crispy dried apple chips
sub fresh pears for the apple chips
use a feta or gorgonzola cheese in place of the blue cheese
take the chicken out and have it as a side salad
use the flavored apple chips for a different flavor profile- like cinnamon

Apple Pecan Chicken Salad Tips:

Tomatoes

One thing that I HATE in a salad is cold flavorless tomatoes. When I have the time I cut my tomatoes 20 minutes to 1 hour before I assemble the salad. I sprinkle them with salt, pepper and garlic powder and let them sit at room temp. It makes the tomato a tasty part of the salad you actually want to eat.

Greens

Another great tip is to make sure your salad is completely dry before tossing it with the dressing. I like to wash my lettuce leaves whole. That way, if you do not have a salad spinner, you can easily wipe down the leaves before chopping it for the salad.

Apple Pecan Chicken Salad in a white bowl with dressing and apple chips to the side

Dress your greens before adding all the yummy mix ins. For this salad I toss all the romaine with the dressing, then add the onions, apple chips, cheese, pecans and tomatoes and give it one last turn around the bowl. Then it is ready to serve and all the mix ins still look perty.

Toasted Nuts

Toast your nuts! I toast the pecans in a dry pan for about 5 minutes over low heat, stirring once in a while so they don’t burn. It completely changes the flavor, for the better.

Rinsing Onions

Rinse your onions. I know I have said this before, but it is such a great tip and so easy to do. By rinsing the onions you remove the enzyme that makes that pungent onion flavor stay in your mouth for hours. When you are eating onions raw rinsing them makes a huge difference.

Close up of the fuji apple chicken salad

Molasses in Your Dressing

If you need your dressing to stay combined/emulsified for a long time (ie: you are setting it on the table for a dinner party) you can sub 1 tablespoon of the honey for molasses. It will change the flavor profile slightly, but not enough that it is extremely noticeable.

The molasses will keep your dressing combined and not let it seperate. #Science.

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Originally Posted May 2017 – Recipe, Copy, & Photos Updated October 2019

Instant Pot Shredded Chicken Tacos

October 16, 2019 by Susie Weinrich 5 Comments

Instant Pot Shredded Chicken Tacos make an amazing family friendly dinner. They are easy to make any night of the week and come together quickly. Even your picky eaters will devour these Chicken Tacos.

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

Don’t forget to serve up your tacos with some margaritas, chips and salsa, guacamole, Instant Pot Mexican Rice and these simple refried beans!

Next time try these ground beef tacos or creamy chicken tacos, both are delicious!

How to Make Shredded Chicken Tacos in the Instant Pot

You will start this recipe by laying a flavor base in your Instant Pot:

4 peeled and crushed garlic cloves
1 teaspoon vinegar (apple cider or white)
½ cup of water or chicken broth

Water, garlic and vinegar in the bottom of an instant pot

Cut each chicken breasts into 4 large chunks and set on a cutting board or rimmed baking sheet. Cutting your chicken gives it more surface area for more delicious flavor!

Homemade Taco Seasoning

Mix the taco seasoning in a small bowl:

2 t Chili Powder
1 t Dried Oregano
½ t each: Onion Powder & Garlic Powder
1 ¼ t Kosher Salt
¼ t smoked paprika

Seasoning for chicken in a small white bowl

Sprinkle all the seasoning over your cut chicken breasts, on all sides, pressing it in to make sure it sticks. As you pick up the chicken to place it in the Instant Pot mop up any extra seasoning with the chicken pieces. Don’t miss out on that flavor!

Chicken pieces seasoned on all sides with the taco seasoning. sitting on a baking sheet

Pour ¾ cup of your favorite jarred salsa over the chicken, trying to keep most of it on top of the chicken.

Seasoned chicken in the instant pot on the metal trivet — Seasoned Chicken in the IP

pouring salsa over the seasoned chicken in the instant pot — Seasoned Chicken in the IP

Cooking Chicken in the Instant Pot

Pop the lid on the Instant Pot and turn the pressure valve to “seal”. Set the pot to cook on high pressure mode for 7 minutes.

At the end do a natural release for 7 minutes, then quick release the remaining pressure.

Shredding Chicken for Tacos

Using tongs or a fork, pull the hot chicken out of the Instant Pot (note: do not discard the liquid in the bottom of the pot). There are a few ways to shred the chicken.

Using a mixer
By hand
With 2 forks

Shredding Chicken with a Hand Mixer

Using a mixer to shred chicken is by far the fastest and easiest method you will come across! It literally takes seconds.

Chicken shredded for tacos using a hand mixer

Place the warm chicken in a large mixing bowl with ½ cup of the juice from the Instant Pot. You can also add the garlic pieces in for extra flavor. Turn the hand mixer on low and shred the chicken until it is the consistency you are looking for.

If you use a stand mixer, use the same method but use your paddle attachment.

Shredded Instant Pot Chicken Tacos garnished with cilantro

Final Seasonings

To finish off the shredded chicken taco meat squeeze a little fresh lime juice over top. Stir that in, give it a taste for additional seasoning (salt, pepper, or heat- cayenne or red pepper flakes) and it’s time to eat!

shredded chicken in a bowl with taco fixing around

Toppings for Shredded Chicken Tacos

You can eat this shredded chicken in soft or hard shells and top them with all your favorite taco toppings, here are some favorites:

red onions or green onions
cilantro
salsa or pico de gallo
guacamole
jalapenos
sour cream
cheese
lettuce

Chicken tacos on a plate topped with avocado, jalapeno, cilantro, salsa, and sour cream

Freezer Friendly

This recipe can be made to completion and then frozen for up to 3 months. To thaw simply put in a skillet, over medium low heat, with a little water and pop the lid on until it thaws completely.

Other Ways to Use This Shredded Chicken

Of course chicken tacos are always a good idea, but if you want to use this deliciously seasoned shredded chicken in a different way here are a few ideas:

More Mexican Dinner Recipes

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Ricotta and Spinach Stuffed Shells

October 13, 2019 by Susie Weinrich 2 Comments

When I first started Mom’s Dinner I got asked to come make dinner for the guests staying at Ronald McDonald House in Kansas City. I was happy to go and volunteer and make a dinner. I chose this Ricotta and Spinach Stuffed Shells. It was perfect!! I served it with Caesar salad and garlic bread. Everyone loved it and came back for seconds. Everyone loves it in my house too! It is a great meatless dinner.

Ricotta and Spinach Stuffed Shells cooked in a glass 9x13 dish topped with cheese and sauce

Large pasta shells are stuffed with ricotta, mozzarella, garlic and spinach. Then baked with marinara sauce and additional cheese. The leftovers also make a delicious lunch! If you have any vegetarians at your dinner table this is a perfect recipe.

Made this, it was excellent!!! My family is going to be looking for this again. –Carla

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Ingredients

Large Pasta Shells – you will need about 20 jumbo pasta shells. The ones that are large enough to stuff. Cook them to al dente in salted boiling water.

Whole Milk Ricotta – using the whole milk ricotta will give you the creamiest filling for the pasta shells.

Frozen Chopped Spinach – make sure to thaw and completely drain/squeeze the liquid from the spinach before adding it to the ricotta and cheese mixture.

Garlic – fresh minced garlic bumps up the flavor in the spinach ricotta filling.

Marinara – just use your family’s favorite jarred marinara. We love Rao’s!

Shredded Mozzarella and Parmesan – a perfect cheese duo to make the inside of the shells nice and cheesy, and tops the dish off when it bakes. Use fresh shredded mozzarella for the creamiest melt.

Egg – acts as a binder for the ricotta cheese, helps congeal it when it cooks so it doesn’t cook out of the shells.

Seasonings – a mix of garlic powder, onion powder, dried basil and oregano season the filling for these shells perfectly. Add a little red pepper flake for a kick of spice.

Tips for Draining Thawed Spinach

To thaw the frozen spinach warm it through in the microwave. You will want to drain and squeeze ALL the water out of the spinach. This stuff is like a sponge! You cannot skip this step or your recipe will be a big watery mess. There are 2 great ways to drain the water out of the thawed spinach

After you get all the water out of the spinach it will be in a big clump. You will want to break it up and sprinkle it into the cheese mixture.

Put it in a fine mesh sieve and press it against the sides until you cannot get anymore water out.
Wrap the thawed spinach in a clean kitchen towel and wring the water out of the spinach until it stops leaking out.

How to Make Spinach and Ricotta Stuffed Shells

This recipe is relatively easy, but there are a few steps, so it is not a great recipe for a busy night. It is better reserved for the weekend or a day when you have a little extra time.

JUMBO PASTA SHELLS with text overlay that says "salt your pasta water"

Step 1

Boil the pasta shells in salted water until al dente. Preheat the oven to 350°F

ingredients measured into a bowl to make the filling for stuffed shells with ricotta and spinach

Step 2

Measure the ricotta, half of the cheeses, egg, garlic and seasonings together.

drained spinach crumbled into the filling for stuffed shells

Step 3

Completely thaw and squeeze the extra liquid from the spinach. Crumble into the filling.

the filling all mixed together for stuffed shells with spinach and ricotta

Step 4

Stir the filling together completely and it’s time to assemble the shells.

stuffing shells and placing in a prepared 9x13 baking pan with marinara sauce on the bottom

Step 5

Pour about ½ the marinara on the bottom of the baking pan. Stuff the shells to the top with the ricotta and spinach mixture. Set them open side up in the pan.

Step 6

Pour remaining marinara over top, top with remaining cheeses, bake with foil for 45 mins, remove foil and bake another 5 mins.

Stuffed Shells Made Ahead

You can make stuffed shells ahead for easier dinner prep. Prepare the entire dish and cover with foil. Refrigerate up to 2 days and then continue with baking instructions when you are ready to eat!

Vegetarian Stuffed Shells in a glass baking dish with two plates and two forks to the side

Ricotta & Spinach Stuffed Shells for Dinner

We love to have these stuffed shells with a Caesar salad and garlic bread. That's it. Simple & easy.

More Great Baked Pasta Recipes

Cherry Pie Bars

September 18, 2019 by Susie Weinrich 7 Comments

Cherry Pie Bars are a classic dessert or breakfast treat. Tender almond flavored cake is topped with cherry pie filling and the top is dolloped with cake. It is baked to golden perfection and when serving it is drizzled with a frosting glaze. It is much easier to make than traditional cherry pie but still gives you all the flavors!

Homemade cherry Pie Bars cut into squares and laid on parchment paper, drizzled with frosting glaze

If you are not a baker, then this is the perfect dessert recipe for you! It is extremely easy to make and just about foolproof. The recipe calls for canned cherry pie filling and the cake batter/dough is a simple measure and mix recipe.

You can also make this recipe with apple or lemon, check out Easy Apple Pie Bars and Lemon Pie Bars too.

Cherry Pie Filling

One reason this recipe is so easy is that it calls for canned cherry pie filling. You will not be pitting cherries and making your own filling, nobody got time for that (at least I don’t).

You can make this recipe with one or two cans of cherry pie filling. The photos in this post show one can. However, I do like 2 cans a little better because…. more cherries!

But if cherries are not your jam, you can check out this recipe for Apple Pie Bars which are equally as delicious and easy!

Almond Extract

Almond extract is a very distinct flavor and smell. In my opinion there is no substitute for it in a recipe that calls for it.

However, it is very strong so you definitely want to be careful how much you add or you not taste any other ingredients in the recipe.

In this homemade cherry pie bar recipe you will add almond extract to the batter and the powdered sugar glaze. It is just enough to give it that almond flavor, but not too much to overpower.

cherry pie bar with a bite taken out on a fork.

How to Make Cherry Pie Bars

Preheat your oven to 350 degrees and prepare/grease your 9×13 baking pan with butter, or baking spray.

Kitchen Tip

After you take the softened butter out of the paper or foil, take the paper/foil and rub it in your baking dish and there should be enough to grease the entire pan.

In a large mixing bowl, with a hand mixer (or a stand mixer), cream the 1 cup softened butter, 1 ½ cups sugar and 1 teaspoon almond extract together until it is light yellow and a little fluffy, about 2 minutes.

Add the eggs to the mixture, one at a time.

Cherry pie bar batter in a mixing bowl, cherry pie filling to the side with egg and flour

Slowly add the 3 cups of flour and baking powder into the batter. Mix it in until it is fully incorporated, but do not over mix.

batter spread in a 9x13 baking dish with cherries and flour to the side

Spread ⅔ of the batter into your prepared baking dish, pour the cherry pie filling over the batter and spread it out so that each bite will have a cherry- YUM!

cherry pie filling being spread across the batter in a 9x13 pan

Now dollop the remaining batter across the top of the cherries.

making homemade cherry pie bars in a 9x13 pan with the batter, cherry pie filling, and the batter dolloped on top

Bake for 30-35 minutes, until the edges are golden and the cake is cooked through. If you are using a glass 9×13 pan you may need to bake for 45 minutes.

While the cherry pie bars are baking mix up the frosting glaze by combining ½ cup powdered sugar, 1 teaspoon milk and a couple dashes of almond extract.

Let the bars cool and then drizzle with the glaze. Cut into 16 bars.

drizzling powdered sugar glaze on cherry bars

Storing Cherry Pie Bars

You can store your cherry pie bars just like you would a pie, on the counter in a pan, covered, for up to 4 days.

More Dessert Bar Recipes

Skillet Mac and Cheese with Velveeta

September 11, 2019 by Susie Weinrich 3 Comments

This Velveeta Mac and Cheese is made in one skillet, no draining water or making sauce in a separate pan. It comes together in about 20 minutes, and is made with just 5 ingredients + water and salt. This mac and cheese recipe doesn’t turn gritty or have a lumpy texture, it is just pure creaminess and cheesiness!

Skillet Mac and Cheese looking creamy and cheesy on a wooden spoon

No funny ingredients here, no flour, no green stuff, and no onions. It is perfect for kids just like these kids chicken meatballs and kids chicken noodle soup.

RELATED: If you love your Instant Pot, next time check out this Instant Pot Mac and Cheese Recipe!

Ingredients

You only need a five simple ingredients plus water and salt for this one pan mac and cheese recipe:

putting skillet mac and cheese on a cutting board

Elbow macaroni – classic pasta shape for any mac and cheese.
Whole or 2% milk – a higher fat milk works to make your mac and cheese a little creamier.
Velveeta cheese (or loaf style cheese) – one of the best meltiest cheeses that is perfect for mac and cheese. It doesn’t get gritty or lumpy, it melts perfectly.
Lawry’s Seasoned Salt – adds a lightly seasoned flavor to the mac and cheese but doesn’t drastically change the flavor of the recipe.

That’s it, plus water and salt! You probably already have most of these ingredients in your kitchen.

How to Make Skillet Mac & Cheese

Start with a large 9 or 10 inch skillet, it needs to have a lid that will fit on the top. Add 3 cups of water and the 1 teaspoon salt to the skillet, let it come to a hard simmer over medium-high heat.
Once the liquid begins to bubble add in the macaroni noodles and allow the pan to come to a boil.

macaroni in a skillet in simmering water

Turn the heat to low, give the pan a stir, and pop the lid on. Set a timer for 10 minutes. NOTE- the pan may sputter out the sides a little, but it shouldn’t boil over. If you quickly lift the lid for a second it will simmer down a little.
Take the lid off and turn the heat up to medium. Add ½ cup of milk, 1 Tablespoon butter, ¼ teaspoon seasoned salt, and the cubed Velveeta cheese. Stir constantly until the cheese is melted completely.

cubes of velveeta in a skillet of cooked macaroni pasta

Take the skillet off the heat and let it sit to thicken and cool for about 3-4 minutes.
Taste your mac and cheese to see if you want more salt or seasoning salt.

Listen to the Recipe

Texture Troubleshooting

If you find that you want to change up the texture of your mac and cheese, here are some instructions to get you started:

Sauce too thin – add a couple 1 inch cubes of Velveeta and stir into the liquid.
Sauce is too thick – add ¼ cup of milk at a time to thin the sauce.
Sauce got sticky – put the pan back over low heat and add a splash or two of milk, stir constantly, then serve.

mac and cheese made in one skillet on the stove top

Reheating

Mac and Cheese is always at it’s very very best right after it has been cooked (the first time). But if you have a lot of leftovers just add a little milk to your skillet and maybe a cube or two of Velveeta, stir over low to medium/low heat for a few minutes until it is nice and creamy again and warmed through.

Side Dish Ideas for Mac & Cheese

If you have kids then I am guessing Mac & Cheese is a highly requested dinner! When it is the main dish it can be hard to figure out what to serve on the side. Here are some ideas to make mac and cheese a meal:

apple slices
cucumber slices
carrot sticks & ranch
roasted or steamed broccoli
green side salad

Main Dishes To Serve with Mac & Cheese

This recipe also makes an AMAZING side dish! If you are going to eat it as a side dish it should feed 5-6 people. It would be amazing served with:

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mac and cheese being stirred with a spoon

Skillet Mac and Cheese Recipe

Classic Macaroni & Cheese made in one skillet, in under 30 minutes with only 5 ingredients + water and salt. No cooking and draining pasta. Traditional macaroni & cheese flavors- cheese, pasta, milk, butter, and salt.

5 from 3 votes

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Prep Time: 5

Cook Time: 15

Resting Time: 5

Total Time: 25

Servings: people

Calories: 494kcal

Author: Susie Weinrich

Equipment

▢
Large skillet with a lid

Ingredients

▢ 3 cups water
▢ 1 teaspoon kosher salt
▢ 2 ½ cups elbow macaroni
▢ ½ cup milk - 2% or whole
▢ 8 oz Velveeta Cheese - or similar loaf style American cheese
▢ 1 tablespoon butter
▢ ¼ teaspoon seasoning salt - Lawry's

Instructions

In a large 9 or 10 inch skillet (must have a lid that fits) simmer the water and salt over medium high heat.
3 cups water, 1 teaspoon kosher salt
Once the water is at a hard simmer add the pasta and bring it to a boil.
2 ½ cups elbow macaroni
Once the water boils, turn the heat down to low and pop the lid on. Set a timer for 10 minutes.
Remove the lid after 10 minutes and give the pan a stir. There will still be some water left in the pan, that is ok, it will thicken with the milk and cheese.
Turn the heat up to medium and stir in the milk, cubed Velveeta cheese, season salt, and butter. Stir the mac and cheese constantly until the cheese is completely melted.
½ cup milk, 8 oz Velveeta Cheese, 1 tablespoon butter, ¼ teaspoon seasoning salt
Remove from the heat and let sit for 4-5 minutes for the cheese to thicken.
Taste for additional salt or seasoning salt, per your preference.

Recipe Tips and Notes:

If you are eating this for dinner, plan to get 4 servings.

If this is a side dish, plan to get about 6 servings

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

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