Cranberry Wine Spritzer is a light effervescent cocktail with hints of cranberry. It is refreshing, sparkling, and a little sweet. This drink makes a perfect cocktail for a brunch, lunch, or just a Friday afternoon get together.
It would also be a great light cocktail to serve during the Holidays. The light cranberry flavor is the perfect match for the season. Float a few frozen cranberries in the glass to make it extra festive.
[Read more…]This recipe for Oatmeal is absolutely loaded with fruits, nuts and spices. It is a great alternative to the standard egg breakfast. It is also a great option if you are entertaining guests at breakfast time.
The oats are cooked on the stove top with fresh apples, sweet cinnamon, crunchy pecans, and dried fruit. The oatmeal is simmered with half milk and half water to give it an extra creamy texture. The whole recipe is ready in about 15 minutes.
When you are entertaining weekend house guests, sometimes planning all the meals can feel a little overwhelming.
We all turn to eggs dishes as an easy breakfast option, but if guests are staying for multiple days you do not want to serve the same thing morning after morning. That is when you need recipes like Oatmeal with Fruit and Nuts.
Serve this Oatmeal with a little extra sugar, honey, brown sugar, and milk on the side for everyone to doctor it up just how they like.
I don’t think that an additional side, besides coffee, is totally necessary. However, if you want a little protein on the side, bacon, sausage patties or links and some coffee cake muffins would be great!
This recipe can be customized to suit you and your family or guests. Here are a few ideas to get you started:
โญโญโญโญโญ
The new gameshow, 100 Cooks, premieres on Food Network June 7th, 2026 at 9est/8cst. I hope you will tune in!
Savory Mashed Sweet Potatoes are the such a delicious side dish, especially perfect for a Holiday Meal. The problem with most mashed sweet potato recipes is that they are WAY TOO sweet! So with this recipe you are going to ROAST the sweet potatoes to develop their natural sweetness and then add amazing savory ingredients like roasted garlic and balsamic vinegar to balance the flavor!
This is going to be your new go-to sweet potato mash recipe!
If you are an Instant Pot lover, then you must check out this similar recipe for Instant Pot Mashed Sweet Potatoes.
If you are a visual learner you can pop over and watch these Savory Sweet Potatoes being made on Pinterest TV.
Number ONE is that the flavors are balanced. You have the sweetness of sweet potatoes, and to round out that sweetness we add just a touch of brown sugar, then you add the deep & warm flavor of roasted garlic, the creaminess of milk and butter, and finish with the tanginess of balsamic vinegar.
It is truly a completely balanced flavored savory mashed sweet potatoes recipe!!
Number TWO is that you are roasting the potato instead of boiling. The roasting develops a much deeper and more robust flavor in the potato. You are going to love how it changes this side dish.
Number THREE it is not a sickly sweet potato recipe that can overpower your dinner and feel like you are eating dessert at the wrong time! It compliments a savory and rich dinner menu perfectly.
Besides the 3 pounds of sweet potatoes you just need a few simple ingredients that you probably already have in your kitchen:
We are ROASTING the sweet potatoes instead of boiling them. So start by preheating your oven to 400 degrees and grab a large rimmed baking sheet.
Cut the sweet potatoes in half, lengthwise. Lay them cut side up on the baking pan and drizzle with 3 tablespoons of olive oil.
Then cut the very top off of the small head of garlic. Place in a little piece of foil, drizzle with a little olive oil and close the packet up. Tuck the garlic packet in the side of the pan with the sweet potatoes.
Pop that all in the oven a roast for 20 minutes, then flip the potatoes over. Put back in the oven and continue to roast another 20 minutes.
At the end of the roasting time make sure the potatoes are completely cooked by piercing them with a fork, if they are soft all the way thru pull them out of the oven. If they are not, keep cooking for 5 more minutes (but pull the garlic packet out).
Let the potatoes cool for a few minutes before handling them. If you need to get them done right away, fold a paper towel or a clean kitchen towel into your hand to hold the hot potatoes.
Scoop or squeeze the cooked sweet potatoes from the skins, discard the skins. Also squeeze the garlic head so the soft cloves slip out of the peel into the sweet potatoes, discard the peel.
Add in the butter, milk, brown sugar, kosher salt and balsamic vinegar in with the potatoes.
Using a potato masher or a hand held mixer, mash/mix the sweet potatoes until they are to your desired consistency (smooth to a little chunky). OR try using your food processor for really smooth and creamy sweet potato puree!
Give them a taste for your preference…
Now they are ready to serve! Scoop into a serving dish and make swoops and swooshes with the back of a spoon.
To garnish (optional) add a big pat of butter to the top, sprinkle on some Maldon Flake Sea Salt, and chopped fresh parsley.
I think that these savory roasted sweet potatoes are excellent just how they are. But, if you want to change it up just a bit, here are some ideas to get you started:
If you always have a few sweet potatoes on hand in your kitchen, you will love these other sweet potato dishes too.
โญโญโญโญโญ
The new gameshow, 100 Cooks, premieres on Food Network June 7th, 2026 at 9est/8cst. I hope you will tune in!
Sometimes you feel like a nut, sometimes you don’t. Almond Joy’s got nuts, Mounds don’t.
Anyone remember that jingle?!
For this recipe I felt like a nut, because I love that salty almond flavor in my No Bake Almond Joy Cookies!
[Read more…]This is a delicious and easy recipe for Instant Pot Chicken & Rice Soup. So simple that it makes a perfect weeknight dinner. This Instant Pot soup recipe has a flavorful broth with tender pieces of chicken and wild rice blend. Cream of mushroom soup and milk are added at the end to make it nice and creamy.
If you love a soup with wild rice blend also check out this Instant Pot Creamy Wild Rice Soup.
Just a few simple ingredients come together to make this delicious soup recipe. Here are some tips on a few ingredients:
Wild Rice Blend – You will want to use a wild rice blend, not true wild rice. The recipe is written to cook this type of rice. A true wild rice takes much longer to cook. We really like the Royal Blend Rice Blend – see the photo below.
Chicken – You will want to use boneless skinless chicken breasts for this Instant Pot Chicken and Wild Rice Soup recipe. As always I recommend using an air chilled chicken as it is really good quality and consistent texture.
The nice thing is you can use fresh or frozen chicken for this recipe!
Chicken Base – This ingredient makes all the difference. It adds amazing chicken flavor to the broth. You can find it in the soup aisle at the grocery store. It is a paste form and comes in a jar or tub. We prefer the “Better Than Bouillon” Brand.
Turmeric – This is an ingredient that is also added to this AMAZING Homestyle Chicken Noodle Soup (highly recommend you check it out!!!). The turmeric adds a nice earthy depth of flavor. It also is considered an anti-inflammatory, especially when eaten with black pepper.
This recipe is pretty simple to make thanks to the Instant Pot!
This is not an entertaining recipe, just a great weeknight family dinner recipe. But, it does make an excellent soup for a meal train!
Since this soup recipe already has your starch, protein, and veggies I would keep any side dishes simple.
A raw veggie tray with dip or green side salad and saltine crackers or warm ciabatta or sour dough complete this meal perfectly.
If you love making soup in your Instant Pot, save some of these recipes for dinner tomorrow night:
โญโญโญโญโญ
The new gameshow, 100 Cooks, premieres on Food Network June 7th, 2026 at 9est/8cst. I hope you will tune in!
Scotcheroos actually come from where I grew up in Iowa, so you know this recipe is the OG. Around the Midwest they're practically a cult classic!! If you grew up around the Midwest, you know exactly what happens when a pan of Scotcheroos shows up… Someone lifts the foil and immediately says, "Who made Scotcheroos!?!" Then they disappear faster than you made them.
If you’ve never had a Scotcheroos, you are in for a treat! They are a classic midwestern dessert made with a base of chewy peanut butter Rice Krispy treats that are topped with a creamy chocolate and butterscotch spread. If you need a no-bake dessert that EVERYONE will absolutely love, this Scotcheroo recipe is it!
Made these recently for our family Thanksgiving and everyone raved! They're just like my grandma's! Thank you! – Lauren
This is the ORIGINAL MIDWEST Scotcheroo Recipe from Iowa – no changes, no substitutions, no additions!
Just like your Grandma or your Mom made.
They are very easy to make and everyone LOVES them!
Chocolate, peanut butter, and a touch of butterscotch is such a great combo.
Scotcheroos are a peanut butter Rice Krispy treat topped with a chocolate and butterscotch. It is a dessert or treat that you will commonly find in the Midwest.
The name Scotcheroo comes from one of the ingredients- butterscotch chips that are melted with chocolate chips and spread across the top. They were originally printed on the back of a box of Rice Krispies in the 1960’s.
They are made by mixing puffed rice cereal with a melted mixture of sugar, corn syrup, and peanut butter. It is then topped with a mix of melted chocolate chips and butterscotch chips. The bars are cut in squares and served as dessert.
You only need 6 ingredients to make these bars; 4 for the actual bars and 2 for the topping. If you have a well stocked baking cabinet and pantry you may have everything you need to make Scotcheroos!
Puffed Rice Cereal – this is basically Rice Krispies cereal, but any store brand will work. It is very important that you measure the puffed rice cereal exactly. If you over measure they will be too dry… if anything undermeasure.
Sugar – White sugar is what you need here, you will melt this into the corn syrup and peanut butter.
Corn Syrup – Make sure you get light corn syrup. I have had people use honey in it’s place and have reported no issues, but I have not tested that.
Creamy Peanut Butter – Any brand will do.
Semi-Sweet Chocolate Chips – The chocolate chips melt perfectly with the butterscotch chips for a great topping!
Butterscotch Chips – Don’t worry, your Scotcheroos don’t really taste like butterscotch. It just gives the topping a little depth of sweetness.
There are two options when making this recipe (the Scotcheroos pictured in this post were made in a 9×13 pan.);
At my house during the holidays, we always make Scotcheroos in a big 9ร13 pan and just leave them on the counter (with a knife in the pan). That way everyone can walk by, slice off a little square treat, throughout the day. Somehow those "little pieces" add up fast, and before you know it the whole pan has disappeared.
If you are not a master baker then this is a super easy dessert bar to make. They make a great dessert for pot lucks, holidays, or gift giving (everyone loves a Scotcheroo). It would also be a great dessert to take for a Meal Train.
Combine the corn syrup and sugar in a sauce pan over low- medium/low heat.
Let the sugar mixture warm on the stove top for a few minutes until the sugar dissolves. Off the heat stir in the peanut butter.
MOM’S TIP: Do not let the sugar mixture come to a rolling boil or your bars will be hard as a rock!
Slowly stir in the puffed rice cereal by stirring in a cup at a time.
MOM’S TIP: Measure the puffed rice cereal well… don’t add extra or the bars will be dry. If anything add scant cups.
Prepare your pan with non-stick spray. Pour the puffed rice cereal mixture into the pan and press into even layer.
MOM’S TIP: Wet your hands to press the mixture into the pan. By using wet hands the sticky cereal mixture will not stick to your hands.
Melt the chocolate chips and butterscotch chips together in a sauce pan over medium low heat, stirring constantly.
MOM’S TIP: Don’t overheat the chocolate chips or the chocolate will “break” and become gritty.
Spread over the bars and let cool and set before slicing.
MOM’S TIP: These are pretty rich, so I recommend cutting them in smaller squares than shown here. Cutting them into 20 squares makes a good size.
Store your Scotcheroos at room temp, covered for up to a week. But they will not last that long, promise!
You can freeze your Scotcheroos as a block or cut into squares. Wrap in plastic wrap and foil or place in a freezer safe container. Keep for up to 3 months. Thaw at room temp before eating.
โญโญโญโญโญ
The new gameshow, 100 Cooks, premieres on Food Network June 7th, 2026 at 9est/8cst. I hope you will tune in!
This post contains affiliate links. Thank you for supporting Mom's Dinner at no cost to you!
Nope, you didn’t read that wrong…this is a recipe for Chicken & Stuffing with Gravy ALL made in the Instant Pot! Every bit of it!
And just because it is made in the Instant Pot does not mean that you are missing ANY flavor. In fact, this Instant Pot chicken gravy is some of the best gravy that I have ever had.
I wouldn’t joke about gravy, people!
You should also pop over and check out the rest of my Thanksgiving recipes!
[Read more…]Resurrection Rolls (sometimes called Empty Tomb Rolls) are a sweet Easter treat that look a little like cinnamon rolls, but bake up with a fun surprise inside (or NOT inside). I loved making these with my kids every Easter when they were a bit younger. It's a great Easter tradition to add to dying eggs.
They're made by wrapping a cinnamon-sugar coated marshmallow in dough, and as they bake, the marshmallow melts away-leaving the roll hollow in the center with a sticky, cinnamon-sugar bottom.
[feast_advanced_jump_to]If you have a well stocked spice and baking cabinet then you are half way to making this recipe!
Resurrection rolls are a simple, symbolic baked treat that's most often made around Easter, especially with kids. They're sometimes called empty tomb rolls.
At their core, they're made by wrapping a marshmallow in dough, coating it in butter and cinnamon-sugar, and baking it. In the oven, the marshmallow melts and disappears, leaving a hollow center. When you break one open after baking, it's "empty," which is why people connect it to the Easter story and the idea of the empty tomb.
This is a pretty easy recipe especially because you use store-bought crescent dough, which makes the recipe easy enough for the kids to help. My daughter helped make this batch. Here are some tasks the kids can help with:
This recipe is also a great way to talk about the meaning of Easter with younger kids.
Don’t forget they are also a tasty treat for everyone!
Orange Sugar Resurrection Rolls : Add fresh orange zest to the cinnamon-sugar before coating the dough. It gives the rolls a light, citrusy flavor.
โข Strawberry Cheesecake-Style Resurrection Rolls : Mix finely crushed freeze-dried strawberries into the cinnamon sugar. After baking, dust with powdered sugar or use the glaze recipe below.
โข S'mores Resurrection Rolls : Add a pinch or two of cocoa powder to the cinnamon sugar and tuck a few mini chocolate chips into the dough before sealing.
After baking let them cool completely, then store in an airtight container at room temperature. They don't need to be refrigerated and actually stay softer when kept on the counter.
They're best the day they're made, especially while still a little warm. After that, they'll keep well for about 2 days at room temperature. After day one, a quick warm-up brings back some softness.
Bake these rolls the morning you plan to serve them. You can make them a few hours ahead, let them cool, loosely cover, and then warm them briefly before serving.
You can assemble them earlier in the day, cover tightly, and keep them in the fridge until you're ready to bake.
I have not tested the rolls with homemade marshmallows, but it should work perfectly!
These rolls are a great addition to an Easter Brunch, the kids can say they made them and tell the story of the empty tomb.
An easy Easter brunch menu with cozy classics and simple dishes that make hosting feel doable.
โญโญโญโญโญ
The new gameshow, 100 Cooks, premieres on Food Network June 7th, 2026 at 9est/8cst. I hope you will tune in!
Another sheet pan dinner to keep your meal time easy! This delicious dinner comes together in 30 minutes and cooks up on one sheet pan.
Healthy boneless skinless chicken breasts, peppers, onion, tomatoes, and pinto beans are baked in the oven and then drizzled with a delicious cilantro lime vinaigrette.
This is a super versatile dinner. You can serve it as is with some chips and guacamole on the side, or scoop the chicken and veggies into flour tortillas and top with all your favorite burrito toppings: sour cream, avocado, salsa, hot sauce, or cheese.
[Read more…]You can turn canned refried beans into a great side dish perfect for any Mexican Dinner! This recipe is the perfect mixture of a can of refried beans combined with the texture of canned whole pinto beans, seasoned with garlic, onions, sour cream and Mexican spices. Top all that off with some gooey cheese and you have a perfect Mexican side dish.
The truly great thing is that once all the ingredients are mixed together it bakes up in just 15 minutes! Gives you more time to mix up Margaritas and relax!
This recipe for Mexican Refried Beans makes a great side dish for burritos, tacos, or enchiladas… all your favorite Mexican Dinners. You can also add some Mexican Rice to complete the dinner.
RELATED: Instant Pot Refried Beans
Just a few simple ingredients from your pantry and spice cabinet, plus some cheese and sour cream and you have an amazing refried bean side dish.
Onion- In most Mexican recipes we prefer to use white onion. Any onion will work, but the flavor of white onion is most traditional.
If you like a crunchier onion in your beans you can skip the sauteing.
Cheese – use any cheese you have on hand in this recipe. Fresh shredded cheese from a block will melt up creamier, but pre-shredded will still work. If you like a little spice you can choose to use pepper jack!
Pinto Beans – You will be using two kinds of pinot beans; refried beans and whole pinto beans. More on buying canned refried beans in the section below.
Refried beans are traditionally whole pinto beans that are cooked soft and then pureed or smashed into a creamy texture. They are a staple in Mexican and Tex-Mex Cooking. However, recipes vary quite a bit from home to home and by region.
In this recipe we are taking advantage of the canned refried beans at the grocery store.
PRO TIP: I do recommend that you DO buy the traditional refried beans, not the fat free refried beans. The traditional ones have a much creamier consistency! The fat free beans can tend to be dry.
This is a super simple recipe to put together. Buying canned refried beans and whole pinto beans cuts down on cooking time considerably!
Preheat your oven to 350 degrees, and grab a small baking dish, like an 8×8 or 9×9.
In a small frying pan sautรฉ the chopped onion and garlic in ยฝ tablespoon of oil, just until they are softened, about 4 minutes.
(If you like a crunchy onions in your beans you can skip the sautรฉing step)
Meanwhile, stir together the canned refried beans, the drained and rinsed whole pinto beans, sour cream, and all the seasonings.
When the onions and garlic are ready stir them in as well.
If you like a kick or heat or vinegar add a couple dashes of Tabasco or your favorite hot sauce. It gives it a little vinegar tang and great flavor! But, it’s totally optional. But also you should do it.
Pour the bean mixture into your baking dish.
Sprinkle the top with your preferred cheese (I like pepper jack or colby jack). Cover the pan with foil and pop it into the oven with the timer set for 10 minutes.
Pro Tip: Spray the underside of your foil with non-stick spray so the cheese doesn’t cook to the foil.
Then remove the foil and bake another 5 minutes.
Garnish with cilantro and diced tomatoes if you are feeling fancy.
They are ready to eat as soon as they come out of the oven!
Here are a few ideas on how you can change up this Canned Refried Bean recipe to suit your taste buds:
Refried Beans are a traditional side dish served to accompany a dinner. They are also traditionally served with a Mexican Rice on the side (or try this Instant Pot Mexican Rice). Here are some favorite Mexican Main Dishes to check out:
You can also serve this refried bean recipe as a dip with some tortilla chips along side some salsa and guacamole. I would recommend smashing some of the whole pinto beans with a potato masher to serve it as a dip.
Of course Refried Beans and Mexican Rice are traditional Mexican side dishes, here are some more to add to your dinner:
โญโญโญโญโญ
The new gameshow, 100 Cooks, premieres on Food Network June 7th, 2026 at 9est/8cst. I hope you will tune in!
Tequila is one of my go-to mixers when I want to have a cocktail. I like the salty flavor of tequila, I love a shot of tequila followed by salt and a lime, and I love a tequila mixed drink. However I don’t always love a super sweet drink, like a margarita.
That is one reason I really love this recipe for Rosemary Palomas. It has the salty tequila flavor that I love, mixed with a tart grapefruit juice and just a hint of sweetness from the rosemary infused Triple Sec.
The rosemary flavor in this cocktail is just a hint of piney earthiness. It has just the right amount of rosemary flavor to compliment the salty tequila and tart grapefruit.
[Read more…]Chicken Pot Roast?! What!? Yes! You are going to love it. This is a savory dish, just like Beef Pot Roast, but here you are using chicken thighs and slow braising them in a pot with carrots, potatoes, mushrooms and turnips, all in a savory creamy gravy that is seasoned perfectly with garlic, rosemary, and bay leaves. Then it is served in bowls topped with crispy French fried onions!
Chicken Pot Roast is the comfort food you want on a cold fall or winter night, at a Sunday family dinner, or when you are entertaining family and friends.
If you love a chicken dinner, definitely check out all the chicken recipes on Mom’s Dinner, there are over 50 amazing recipes.
The term “pot roast” actually means a piece of meat that is cooked slowly in a covered pot. So, yep, Chicken Pot Roast is a thing and it is delicious.
I have seen some recipes online that consider Roasted Whole Chicken the same thing as Chicken Pot Roast. Here at Mom’s Dinner these are two totally different things! See below:
Even though the ingredient list is a little long for this Chicken Pot Roast recipe, it is full of simple ingredients that are easy to find. You may even have quite a few of them in your kitchen already:
When you cut and process all your veggies, try to cut them all about the same size, around 1 ยฝ inches thick.
Start by preheating the oven to 300 degrees.
Pro Tip: you are processing a lot of veggies in this recipe, you can save scraps, peelings and stems in the freezer and use them for this Instant Pot Chicken Stock!
In a large Dutch Oven slightly brown the chicken thigh pieces in oil over medium heat, about 3-4 minutes. They do not need to be cooked thru just browned on the outside.
Remove the chicken from the pot and set aside.
Melt the butter in the pot and then sprinkle the flour into the butter, whisk or stir them together, creating a roux.
Roux (pronounced Roo): a mixture of fat, especially butter, and flour used in making thick sauces an thickening liquids.
Pour the chicken stock into the roux and whisk it together, making sure it is smooth. Let the broth simmer for about 5-10 minutes, until it starts to thicken a little. Turn the heat off and stir in the salt, pepper, dried basil, heavy cream, rosemary sprigs, and bay leaves.
Add all the cut veggies and the chicken back to the pot. Give it a good stir, pop the lid on, and put it in the oven for 90 minutes.
It will thicken as it cooks and the chicken and veggies become perfectly tender.
While the Chicken Pot Roast cools you can crisp up some French fried onions for garnish. You can find them in the grocery store, usually in the soup aisle. They are commonly used to top green beans casserole.
On a sheet pan scatter the store bought French fried onions and pop them in the 300 degree oven for 4-5 minutes until they are golden and crisp. Serve these in a bowl on the table so everyone can garnish their own Chicken Pot Roast.
If you are serving this on a weeknight I would honestly consider this a one pot meal and just serve it with warm bread or rolls, no side dishes. It has your protein, vegetable, and starch, and it is super filling!
If you are entertaining or having Chicken Pot Roast for Sunday dinner then this would be a great menu:
If you love a classic roast dinner you are in the right place! You will love any of these recipes:
โญโญโญโญโญ
The new gameshow, 100 Cooks, premieres on Food Network June 7th, 2026 at 9est/8cst. I hope you will tune in!
