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Make Stove Top Stuffing Taste Homemade

by 7 Comments

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

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

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

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

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Stouffer’s Stove Top is not a thing

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

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

Stove Top Stuffing Ingredients

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

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

What is the difference between stock and broth?

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

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

How To Make Stove Top Taste Homemade

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

Skillet with onions and celery sauteing from a top view.

Step 1

Start by sauteing onions and celery in lots of butter!

Spices added to the onion mixture in the skillet.

Step 2

Add fresh chopped sage and poultry seasoning.

Stuffing mix added to the onion mixture in the skillet.

Step 3

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

Wooden spoon resting in the stuffing mixture.

Step 4

Remove from the heat and stir in the chicken stock.

Pats of butter placed on top of the stuffing mixture.

Step 5

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

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

Step 6

Serve hot out of the oven!

Recipe Tips To Remember

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

Stove Top Stuffing FAQs

How to prevent Stove Top Stuffing from getting mushy?

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

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

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

What is the secret to moist stuffing?

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

What are the cooking instructions for Stove Top Stuffing?

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

More Stuffing Recipes

Thanksgiving table with a plate full of food

Thanksgiving Dinner for 10

A delicious holiday table!

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

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

Stove Top Stuffing Recipe

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

Equipment

Ingredients

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

Instructions
 

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

Recipe Tips and Notes:

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

Homemade Taco Seasoning

by Leave a Comment

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

Hands holding a bowl of Homemade Taco Seasoning

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

Spices Used

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

Taco Night Menu

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

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

Taco Party!!

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

Taco Party Time
a sign that says tacos

More Taco Recipes

Hands holding a bowl of Homemade Taco Seasoning

Homemade Taco Seasoning Recipe + Video

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

Ingredients

Instructions
 

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

by 13 Comments

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

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

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

Stress. Free. Gravy. Promise.

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

– Patty

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How To Build Layers of Flavor

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

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

Flat Whisk

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

flat whisk

Turkey Gravy Ingredients

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

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

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

Ingredients shown are used to prepare turkey gravy without drippings.

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

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

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

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

Watch The Recipe

How To Make Turkey Gravy, No Drippings

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

Onions and celery sauteing in a skillet.

Step 1

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

Celery and onions with fresh herbs in a skillet.

Step 2

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

Flour added to the veggie mixture in a skillet.

Step 3

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

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

Step 4

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

Gravy simmering in a skillet.

Step 5

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

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

Step 6

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

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

Step 7

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

Making Ahead & Reheating

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

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

Glass gravy boar with turkey gravy ready to serve.

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

Turkey Gravy Troubleshooting

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

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

Recipe Tips to Remember

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

A Full Thanksgiving Menu

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

Get the recipes

More Gravy Recipes

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

Glass gravy boar with turkey gravy ready to serve.

Turkey Gravy Recipe without Drippings + Video

An over-the-top flavorful turkey gravy that won't have you waiting on the drippings from roast turkey! This is the stress free Thanksgiving gravy recipe you have been looking for.
Easily double or triple this recipe for a larger crowd; use the +/- button on the servings and the ingredient amounts will change for you.
5 from 6 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 3.5 cups
Calories: 380kcal
Author: Susie Weinrich

Ingredients

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

Instructions
 

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

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

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

Recipe Tips and Notes:

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

Chocolate Chip Cheesecake Bars

by Leave a Comment

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

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

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

Ingredient Details

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

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

Ingredients shown are used to prepare chocolate chip cheesecake bars.

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

How To Make Chocolate Chip Cheesecake Bars

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

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

Step 1

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

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

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

Step 2

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

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

Step 3

Top with / cup of chocolate chips.

Cheesecake mixture in a mixing bowl.

Step 4

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

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

Step 4

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

Freshly baked chocolate chip cheesecake bars in a baking pan.

Step 4

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

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

Step 4

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

RECIPE TIPS TO REMEMBER

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

More Simple Dessert Recipes

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Did you make this recipe?

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

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

Chocolate Chip Cheesecake Bar Recipe

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

Equipment

Ingredients

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

Instructions
 

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

Recipe Tips and Notes:

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

Hearty Baked Rigatoni

by 3 Comments

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

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

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

Ingredient Details

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

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

Ingredients shown are used to prepare baked rigatoni.

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

meat chopper

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

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

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

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

How To Make Baked Rigatoni

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

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

Step 1

Brown and crumble the ground beef with a chopped onion.

Cooked rigatoni in a colander.

Step 2

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

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

Step 3

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

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

Step 4

Add fresh basil and heavy cream to the sauce.

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

Step 5

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

Additional cheeses topping the rigatoni mixture.

Step 6

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

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

Step 7

Bake uncovered at 350°F for 25 minutes.

Serving

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

Recipe Tips to remember

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

More Well Loved Italian Dinner Ideas

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

Baked Rigatoni Recipe + Video

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

Equipment

  • 9×13 Deep Dish Casserole Pan

Ingredients

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

Instructions
 

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

Serving

Recipe Tips and Notes:

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

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

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

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

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Ingredient Details

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

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

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

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

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

Watch The Recipe

How to Make Glazed Salmon

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

Dry rub in a bowl with a spoon.

Step 1

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

Raw salmon filets coated with homemade seasoning on parchment paper.

Step 2

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

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

Step 3

Make the glaze.

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

Step 4

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

Seasoned salmon filets in a skillet topped with a glaze.

Step 5

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

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

Step 6

Continue to cook until the salmon reaches 135°F.

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

Step 7

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

Recipe Tips To Remember

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

More Salmon Recipes

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

20 Minute Glazed Salmon Recipe + Video

An amazing Glazed Salmon recipe that has layers of flavor and is ready in just 20 minutes. It is made with a 4 ingredient rub and a 2 ingredient glaze!
No ratings yet
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 84kcal
Author: Susie Weinrich

Ingredients

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

For the Rub

For the Glaze

Instructions
 

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

Recipe Tips and Notes:

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

Classic Creamy Coleslaw

by 2 Comments

If you need a Classic Creamy Coleslaw recipe then this is the one for you! It is made with hand chopped green cabbage, carrots, and red onion dressed in a homemade creamy coleslaw dressing. This is an easy coleslaw recipe that will be a wonderful side dish at any dinner, especially a bbq or cookout!

Serving bowl of creamy coleslaw.

This Coleslaw pairs perfectly with these Old Fashioned Baked Beans and Classic Potato Salad Recipe!

It also makes a killer topping for Pulled Pork and BBQ Beef sandwiches!

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Coleslaw Ingredient Details

Green Cabbage – cutting your own cabbage as opposed to buying slaw mix creates a crispier and fresher coleslaw. It also tends to be less watery and holds it’s crisp after a day in the fridge.

Carrot – I like buying carrot chips and then rough chopping them for this recipe. You can also buy pre-shredded carrots and then give them a rough chop.

Red Onion – A little red onion goes a long way in your coleslaw. You just need ¼ cup. If your red onion is extra strong cut a chunk off the onion and then rinse it under cool water, lightly separating the layers. This rinses away to enzyme that will have the red onion taking over your dish.

Ingredients shown are used to prepare creamy coleslaw.

Mayonnaise – This is the base ingredient for your homemade coleslaw dressing. Use a good mayo! We like any of these brands:

  • Hellmann’s
  • Dukes
  • Burman’s – Aldi Store Brand
  • Kensington
  • Kewpie (although I have not tried this one, people really like it)

Sour Cream – Will mellow the flavor of the mayonnaise without diluting the dressing.

Celery Salt – Classic ingredient in coleslaw dressing. Make sure you are using celery salt and not celery seed.

White Vinegar and Lemon Juice – Adds just the right amount of “tang” and freshness to your coleslaw dressing.

Sugar – Balances the tang of the vinegar, mayo and sour cream.

Garlic Powder – Just a dash will do ‘ya.

Watch The Recipe

How To Make Homemade Coleslaw

This is a quick overview of how to make the Homemade Coleslaw recipe. For more detailed steps and ingredients, pop down to the printable recipe card.

Chopped and diced ingredients added to a mixing bowl before combining.

Step 1

Cut all the veggies and add to a large mixing bowl.

Susie pouring the sauce over the coleslaw ingredients in a mixing bowl.

Step 2

Make the dressing and pour over the veggies.

Susie stirring the coleslaw sauce into the fresh chopped ingredients.

Step 3

Stir everything to combine. Refrigerate for 2 hours-24 hours.

Bowl of creamy coleslaw with a fork resting in the mixture.

Step 4

Serve chilled!

Recipe Tips To Remember

  • Cut your own cabbage instead of buying pre-shredded slaw mix.
  • Rough chop the cabbage, red onion, and carrots for a classic coleslaw texture.
  • After you cut your onion open, if it is super strong give it a little rinse under cool water before chopping.
  • Let the coleslaw sit in the fridge for 2 hours up to 24 hours to cool and meld before serving.
  • Use this coleslaw as a side dish but ALSO serve it piled on top of BBQ sandwiches!

If you need a menu to pair with this Creamy Coleslaw here is the perfect menu of recipes from Mom’s Dinner:

More Side dishes

man tending the grill with a pair of tongs

30+ BBQ Side Dishes

If you are in need of some additional side dish ideas to pair with this coleslaw, this is the perfect resource:

Get the recipes →
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Bowl of creamy coleslaw with a fork resting in the mixture.

Classic Creamy Coleslaw Recipe

Classic Creamy Coleslaw made with shredded green cabbage, carrots, and red onion dressed in a creamy homemade coleslaw dressing. This is an easy coleslaw recipe that will be a wonderful side dish at any dinner, especially a BBQ or cookout!
No ratings yet
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Prep Time: 20 minutes
Cook Time: 0 minutes
Refrigerate Time: 2 hours
Servings: 6 people
Calories: 200kcal
Author: Susie Weinrich

Ingredients

Slaw Mix

  • 7 Cups green cabbage - thinly sliced and then roughly chopped ; equals about 1 small head of cabbage
  • ½ cup carrot - finely chopped
  • ¼ cup red onion - finely diced

Coleslaw Dressing

Instructions
 

  • In a large bowl add the chopped cabbage, chopped carrot and diced red onion.
    7 Cups green cabbage, ½ cup carrot, ¼ cup red onion
    Chopped and diced ingredients added to a mixing bowl before combining.
  • In a small mixing bowl or large liquid measuring cup whisk together the dressing ingredients until combined and creamy.
    ½ cup mayonnaise, ¼ cup sour cream, 1 ½ Tbsp. white vinegar, 2 Tbsp. lemon juice, ¾ tsp. celery salt, 3 Tbsp. sugar, ¼ tsp. kosher salt, ¼ tsp. black pepper, ⅛ teaspoon garlic powder
  • Pour the dressing over the cabbage mixture and toss gently to combine all ingredients.
    Susie pouring the sauce over the coleslaw ingredients in a mixing bowl.
  • Put the coleslaw in a sealed container and refrigerate for at least 2 hours and up to 24 hours until ready to serve.
    Susie stirring the coleslaw sauce into the fresh chopped ingredients.
  • When ready to serve, toss the mixture together again.
  • This keeps well for up to 5 days in the refrigerator.

Recipe Tips and Notes:

  • Cut your own cabbage instead of buying pre-shredded slaw mix.
  • Rough chop the cabbage, red onion, and carrots for a classic coleslaw texture.
  • After you cut your onion open, if it is super strong give it a little rinse under cool water before chopping.
  • Let the coleslaw sit in the fridge for 2 hours up to 24 hours to cool and meld before serving.
  • Use this coleslaw as a side dish but ALSO serve it piled on top of BBQ sandwiches!
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 200kcal | Carbohydrates: 15g | Protein: 2g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 12mg | Sodium: 462mg | Potassium: 205mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1922IU | Vitamin C: 33mg | Calcium: 48mg | Iron: 1mg

How To Cook Bacon in the Oven

by Leave a Comment

Yes, you can cook perfectly crispy bacon in the oven. Promise! It doesn’t take much time or effort. Depending on the thickness of your bacon you need 18-24 minutes in a 400°F oven and you have amazing crispy bacon.

crispy bacon on a rimmed baking sheet

Bacon is back on the menu, baby! Make amazing BLT’s or Bacon Cheese Burgers, crumble it on top of soups or baked potatoes, or just have bacon for breakfast.

Watch the video in the recipe card below to see how it is done!

Thickness Matters

No matter the thickness of your bacon you will cook it at 400°F. That is hot enough to cook the bacon crispy, but not so hot you burn the bacon before the thicker parts are cooked.

peeling bacon from a slab and placing on a baking sheet with parchment paper.

However, with thicker bacon you will want to cook for a longer time. Here is a good guide for bacon cooking times based on thickness:

Bacon Cooking Times

  • Traditional Cut Bacon 18-20 minutes
  • Thick Cut Bacon 20-22 minutes
  • Thick Center Cut Bacon 20-24 minutes
  • Extra Thick Butcher Cut Bacon 22-24 minutes

Bacon Tips to Remember

  1. Preheat your oven before adding the bacon!
  2. Crumple your parchment paper so it will lay flat on the baking sheet
  3. Start with COLD bacon, straight out of the fridge. This helps you peel the bacon from the slab without it stretching out.
  4. Use a rimmed baking sheet to catch any bacon grease that cooks out.
  5. Lay the bacon side-by-side on the baking sheet. It’s ok if the bacon touches, just don’t overlap the slices.
  6. Flip the bacon half way through the cooking time
  7. Remove the bacon to a paper towel lined plate to absorb excess grease and increase crispiness.

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crispy bacon on a rimmed baking sheet

Oven Cooked Bacon Guide + Video

No matter the thickness of your bacon, this guide will help you make crispy bacon in your oven, every time!
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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 12 pieces
Author: Susie Weinrich

Equipment

Ingredients

  • 10-12 slices bacon - any thickness, any flavor/smoke

Instructions
 

  • Leave the bacon in the fridge while you preheat the oven to 400℉.
    Cold bacon is easier to work with!!
  • Prep a large rimmed bacon sheet with parchment paper. Crumpling your parchment paper first will help it lay flat on the baking pan.
    crumpling parchment paper to lay on a baking sheet
  • Lay the bacon side-by-side on the prepared baking sheet. It is ok if the slices are touching, but don't overlap them.
    10-12 slices bacon
    peeling bacon from a slab and placing on a baking sheet with parchment paper.
  • Cook the bacon for half the time, then flip each slice over, and continue to cook for the remaining time. Here is a guide for cooking time depending on thickness:
    Traditional Cut Bacon 18-20 minutes
    Thick Cut Bacon 20-22 minutes
    Thick Center Cut Bacon 20-24 minutes
    Extra Thick Butcher Cut Bacon 22-24 minutes
    flipping bacon over half way through the cooking time
  • At the end of the cooking time check the "look" of your bacon. If it looks like your desired amount of doneness, pull it out of the oven.
    If you want it crispier, add 1-1:30 minutes to the cooking time.
    bacon on a baking sheet that has been baked in the oven
  • Transfer the slices to a paper towel lined plate.
    putting bacon on a paper towel lined plate to cool
  • Let the bacon cool for a few minutes on the paper towel lined plate. It will crisp up as it cools.
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Simple Zucchini Bread

by 5 Comments

This is such a wonderful recipe for Zucchini Bread! When this recipe was created and tested we were looking for a soft and moist texture with a slightly crispy and sweet crust on the top. We wanted the flavor to be spiced with cinnamon and clove… and this recipe achieves it all!! You are going to love this Zucchini Bread, especially if you have a garden overflowing with zucchini.

Fresh baked zucchini bread with a thick slice laying in front.

This Zucchini Bread makes a wonderful breakfast treat, or afternoon snack. It is similar to a banana bread, but instead of overripe bananas you get to use zucchini. Don’t worry the zucchini doesn’t add a savory vegetable flavor, it just adds a ton of moisture to the bread!

Honestly, I would even serve this bread as a side dish to a savory dinner, just like you would serve cornbread with chili! It would be excellent served with BBQ Grilled Pork Tenderloin, Dutch Oven Beef Stew, or Corn Chowder.

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Zucchini Bread Ingredient

Zucchini Squash – look for green zucchini, depending on the size of the zucchini you will need 2-3. Trim the ends off the zucchini and you can partially peel some of the skin, although that is not necessary.

Sugar – all white sugar is what you need for this recipe, no brown sugar. The zucchini already lends enough moisture to the bread. And using all white sugar makes the top crust just a bit crispy!

Ingredients shown are used to prepare zucchini bread.

Canola Oil – a canola or vegetable oil works in this zucchini bread recipe.

Eggs – 3 large eggs.

Vanilla – a little vanilla extract enhances the sweetness of the zucchini bread.

All Purpose Flour, Baking Soda, Baking Powder, Kosher Salt – these are standard bread making ingredients.

Cinnamon and Clove – these two spices flavor the zucchini bread PERFECTLY!! It may seem like a lot of clove, but trust that it infuses the best flavor and doesn’t overpower the bread.

Optionally you can add mini chocolate chips, chopped walnuts or chopped pecans.

Shredding The Zucchini

To use the fresh zucchini in this recipe you will need to do a little prep. First wash the zucchini and trim off the ends. Optionally you can partially peel the zucchini, but it isn’t completely necessary. Then you will need to grate the zucchini.

You can use a box grater, using the larges hole grater. You could also use a food processor fitted with the grating blade (that’s how I like to grate cheese, my least favorite kitchen task!).

Hand peeling a fresh zucchini.
Grated zucchini on a cutting board.

Do not squeeze or remove any of the liquid from the zucchini, you want to add all that moisture to your bread. After it is grated, measure out 2 ½ cups and add to the batter.

How To Make Zucchini Bread

Grated zucchini on a cutting board.

Step 1

Grate the zucchini and set aside. Preheat the oven to 325°F. And spray two loaf pans with non-stick spray and dust with flour.

Mixing paddle being lifted out of the mixing bowl, coated with batter for zucchini bread.

Step 2

Mix the eggs, oil, sugar, zucchini and vanilla together for about 2 minutes.

Mixing bowl with batter for zucchini bread combined.

Step 3

In a medium bowl stir/whisk together the dry ingredients.

Slowly mix the dry ingredients into the wet. Don’t overmix.

Fold in the chocolate chips if using.

Zucchini bread batter added to a loaf pan.

Step 4

Divide the batter between 2 loaf pans. Bake for 50 minutes.

Top view of a freshly baked zucchini bread in the pan.

Step 5

Let the Zucchini Bread cool in the loaf pans for about 15 minutes before removing. Run a sharp knife around the edge of the bread to remove from the pan.

Adding Chocolate Chips

You can optionally add chocolate chips to this recipe for a Chocolate Chip Zucchini Bread. Which makes a wonderful after school treat for the kids, and a great afternoon snack for the adults (with a cup of coffee).

I recommend adding mini chocolate chips as they will hold in the batter a little better than a standard size. I find that the “normal” size chocolate chips sink to the bottom and can stick to the loaf pan.

If you only have the standard size chocolate chips, toss them in a little flour before folding into the batter, this will help prevent them from sinking in the batter.

Recipe Tips To Remember

  1. Grate the zucchini on the larges hole of the box grater.
  2. Do no remove the moisture from the zucchini after grating.
  3. If using chocolate chips, opt for mini chocolate chips.
  4. Let the bread cool in the pan for 15 minutes before trying to remove.
  5. To remove from the loaf pan run a really sharp knife around the edges of the bread, then turn the Zucchini bread out.
  6. Store at room temp, covered, for up to 5 days.
  7. Would be great served with Honey Butter!

More Bread and Muffin Recipes You’ll Love

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Close up of a loaf of zucchini bread and a slice laying in front of it to enjoy.

Simple Zucchini Bread Recipe

This is such a wonderful recipe for Zucchini Bread! It uses fresh grated zucchini to keep the bread super soft and moist. It has a slightly crispy and sweet crust on the top. It is spiced with cinnamon and clove… Perfect if you have a garden overflowing with zucchini.
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8 slices
Calories: 761kcal
Author: Susie Weinrich

Equipment

  • 2 loaf pans

Ingredients

  • 2 ½ cups raw zucchini - partially peeled and grated (approx. 2-3 zucchini)
  • 3 large eggs
  • 2 cups sugar
  • 1 cup canola oil
  • 2 tsp. vanilla
  • 3 cups flour
  • 1 tsp. baking soda
  • ½ teaspoon baking powder
  • 1 tsp. kosher salt
  • 1 tsp. cinnamon
  • ¾ tsp. cloves

Optional Mix-Ins

Instructions
 

  • Preheat the oven to 325℉ . Spray both loaf pans with non-stick spray and toss a little all purpose flour around the pan, dump out extra flour, set aside.
  • Grate the zucchini on the largest box grate hole. Do not remove the moisture from the zucchini, you want that added to the bread!
    2 ½ cups raw zucchini
    Grated zucchini on a cutting board.
  • In a large bowl mix the eggs, oil, sugar, grated zucchini and vanilla together for about 2 minutes.
    3 large eggs, 2 cups sugar, 1 cup canola oil, 2 tsp. vanilla
  • In a medium size bowl stir/whisk together the flour, soda, baking powder, salt, cinnamon and cloves.
    3 cups flour, 1 tsp. baking soda, ½ teaspoon baking powder, 1 tsp. kosher salt, 1 tsp. cinnamon, ¾ tsp. cloves
  • Add the flour mixture to the zucchini mixture and stir just until incorporated (do not overmix).
    If using chocolate chips or nuts, fold them in at this time.
    1 cup mini chocolate chips, 1 cup chopped walnuts or pecans
    Mixing bowl with batter for zucchini bread combined.
  • Divide the batter equally between the 2 pans.
    Zucchini bread batter added to a loaf pan.
  • Bake for approx. 50 minutes at 325℉ (do not overbake). The loaves should be a nice golden brown.
    Top view of a freshly baked zucchini bread in the pan.
  • Cool in the loaf pans for 15 minutes. Then run a sharp knife around the edges of the bread, remove from the pans.
  • Store at room temperature, covered, for up to 5 days.

Recipe Tips and Notes:

 
  1. Grate the zucchini on the larges hole of the box grater.
  2. Do no remove the moisture from the zucchini after grating.
  3. If using chocolate chips, opt for mini chocolate chips.
  4. Let the bread cool in the pan for 15 minutes before trying to remove.
  5. To remove from the loaf pan run a really sharp knife around the edges of the bread, then turn the Zucchini bread out.
  6. Store at room temp, covered, for up to 5 days.
  7. Would be great served with Honey Butter!
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 761kcal | Carbohydrates: 103g | Protein: 9g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 479mg | Potassium: 186mg | Fiber: 3g | Sugar: 65g | Vitamin A: 220IU | Vitamin C: 7mg | Calcium: 74mg | Iron: 3mg

Deluxe White Chicken Lasagna Recipe

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Last year I set out to make a super deluxe recipe for White Chicken Lasagna, and after months of dedication, tests and tweaks, we nailed this recipe and it is total perfection. The three parts of the lasagna are each delicious on their own; the homemade bechamel sauce, the pesto ricotta and of course the cheese/chicken/noodles… they all layer together into something even more spectacular.

Top view of a freshly baked deluxe chicken lasagna in a baking dish with a loaf of bread ready to serve with it.

Caveat, this is not a 20 minute dinner, lasagna is a labor of love, so plan this recipe when you have a little extra time in your day! It is perfect for the weekend or a Sunday family dinner.

Ingredient Details

There are 3 main components of putting together a Chicken Lasagna: assembly, spinach artichoke béchamel, and the ricotta mixture. See the details for each one below.

Ingredients shown are used to prepare deluxe chicken lasagna.
  1. Assembly – which contains the lasagna noodles, cooked chicken, and shredded mozzarella cheese.

This is a great recipe to use rotisserie chicken from the grocery store or Costco! If you already have chicken breasts you want to use I recommend poaching the chicken, or baking it at 350°F for about 20-25 minutes until they reach 165°F internal temp.

Tip for Shredding Chicken

To easily shred WARM chicken (it needs to be warm to do this!), place the chicken breasts in the bowl of a stand mixer, with the paddle attachment run the mixer for about 20-30 seconds and it shreds the chicken perfectly!

Shredding your own mozzarella cheese is the best way to ensure you have creamy melted cheese in your lasagna. It is my LEAST favorite kitchen task, but I still do it because it makes such a huge difference over buying pre-shredded cheese.

  1. Spinach Artichoke Béchamel Sauce – which is a flavorful creamy white sauce. It contains butter, olive oil, flour, milk, onion, garlic, seasonings, thawed spinach, and chopped artichokes.

Thaw your frozen chopped spinach in the fridge overnight, or in the microwave. Make sure you squeeze all of the water from the spinach. You can do this by twisting it up really tight in a clean kitchen towel, or the method I use is placing it in a mine mesh colander and pressing it very hard.

Spinach resting in a fine mesh colander with the water removed.
  1. Pesto Ricotta – which contains a whole milk ricotta, pesto, egg, parmesan cheese, and garlic.

You can use homemade pesto, which will be the most flavorful. The second option is to use a store bought refrigerated pesto. If you buy a shelf stable pesto, look at the ingredients and make sure basil is one of the first two ingredients.

How To Make Chicken Lasagna

Below are the general steps required to make an amazing Chicken Lasagna, including pictures to accompany the steps. For more detailed descriptions and measurements pop down to the recipe card.

Cooked lasagna noodles in a colander.

Step 1

Boil the lasagna noodles in salted water. Drain.

Cooked lasagna noodles laid out flat on a baking sheet.

Step 2

Lay the noodles on a rimmed baking sheet coated with non-stick spray until you are ready to use them.

Ricotta mixture in a glass mixing bowl.

Step 3

Mix the Pesto Ricotta ingredients together and set aside.

Skillet with spinach artichoke béchamel combined.

Step 4

On the stove top sauté the onions in the oil. Add the butter and flour, making a roux. Whisk the milk into the roux, ensuring there are no lumps. Add the heavy cream, seasonings, thawed and drained spinach and the chopped artichokes.

Chicken Lasagna layered in a 9x13 pan, ready for the oven.

Step 5

Time to assemble! Layer the lasagna in a deep 9×13 pan. (a video showing the exact layering process is in the recipe card below)

A Chicken Lasagna in a pan covered with foil, ready to go in the oven

Step 6

Cover with foil and bake at 375°F for 45 minutes. Remove the foil and bake another 15 minutes. Broil for 3-5 minutes to brown the top.

Deluxe chicken lasagna with a slice removed and a serving spoon resting in the pan.

Step 7

Let cool for 15-20 minutes to set up and then cut into squares to serve.

Layering Video

Watch the video in the recipe card below to see exactly how to layer the Chicken Lasagna so all the layers cook perfectly. Here is an overview:

How To Layer Chicken Lasagna

  • 1 ½ cups béchamel sauce
  • 3-4 lasagna noodles
  • ½ the ricotta mixture
  • 2 cups cooked chicken
  • 1 cup shredded cheese
  • ⅓ of the béchamel sauce
  • 3-4 lasagna noodles
  • ½ the ricotta mixture
  • 2 cups cooked chicken
  • 1 cup shredded cheese
  • ⅓ of the béchamel sauce
  • 3-4 lasagna noodles
  • remaining béchamel sauce
  • remaining shredded cheese

Serving Suggestions for White Chicken Lasagna

Chicken Lasagna makes a wonderful Italian dinner, so pair it with some traditional Italian side dishes! A salad and garlic bread makes a great duo. I would recommend serving a vinaigrette on the salad over a Caesar salad, because the lasagna is already so creamy.

How to Make Chicken Lasagna Ahead of Time

This White Chicken Lasagna can definitely be assembled a day ahead and baked the next day for dinner. Although I wouldn’t recommend freezing this lasagna because of the cream content.

If you are baking straight from the fridge, bake covered for 1 hour at 375°F, then remove the foil and bake another 10-15 minutes. Finally broil for 3-5 minutes to brown the top.

Recipe Tips To Remember

  • Make sure to squeeze all the water from the spinach. I like to use a fine mesh colander and press it firmly.
  • Spray non stick spray on a rimmed baking sheet and lay the cooked lasagna noodles out to cool. This prevents the noodle from sticking together while you assemble the other ingredients.
  • Use a deep dish 9×13 casserole pan so the lasagna will fit!
  • Place the lasagna pan on a rimmed baking sheet so if the lasagna boils over you avoid a mess in the oven.
  • Spray the underside of the foil before placing it on the lasagna, it will help prevent the cheese from baking to the foil.
  • Let the lasagna cool for 15-20 minutes so it sets up before you cut it.

How to Store Chicken Lasagna

You can store your leftover lasagna in the fridge in a covered container for up to 4 days. It will thicken/harden as it cools in the fridge.

To reheat 1 portion, I would recommend cutting a slice in half so the middle will warm through, pop in the microwave for a minute or two.

To reheat many portions, heat the oven to 350° F and cover the lasagna pan with foil. Bake/warm for about 20 minutes, the uncover and bake an additional 5-10 minutes. Test the middle before serving.

More Lasagna Recipes To Love

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Serving spoon resting in a golden baked chicken lasagna with a slice removed.

Deluxe White Chicken Lasagna

This is a totally deluxe recipe for Chicken Lasagna, also called a White Lasagna. It has layers of tender lasagna noodles, chicken, mozzarella cheese, pesto ricotta, and a garlic béchamel sauce with artichokes and spinach.
Layering video included for easy assembly!
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Prep Time: 30 minutes
Cook Time: 1 hour
Cooling Time: 15 minutes
Total Time: 1 hour 45 minutes
Servings: 8
Calories: 876kcal
Author: Susie Weinrich

Equipment

  • Deep dish 9×13 baking pan

Ingredients

Assembly

  • 9-10 lasagna noodles - cooked until al dente
  • 4 cups cooked chicken - shredded
  • 3 cups mozzarella cheese - shredded

Spinach Artichoke Bechemel Sauce

Ricotta Mixture

  • 15 oz whole milk ricotta
  • ¼ cup pesto
  • ½ cup parmesan cheese - grated
  • 1 large garlic clove - minced
  • 1 large egg
  • ¾ tsp. kosher salt
  • ¼ tsp. pepper

Instructions
 

Prep

  • Preheat the oven to 375℉, and grab a deep dish 9×13 baking pan.
  • Thaw the frozen chopped spinach in the microwave and then press/squeeze out all the liquid. Set aside.
    To remove the liquid you can – twist in a clean kitchen towel or place the thawed spinach in a fine mesh colander and press firmly until it is dry.
    Spinach resting in a fine mesh colander with the water removed.

Lasagna Noodles

  • Boil lasagna noodles to al dente in salted water according to the package instructions (about 8 minutes).
    9-10 lasagna noodles
  • Spray a large baking sheet with nonstick cooking spray. Drain the noodles and transfer them to the prepared baking sheet to cool.
    Cooked lasagna noodles laid out flat on a baking sheet.

Ricotta Mixture

  • While the noodles boil you can make the ricotta mixture.
  • Combine all of the ricotta ingredients in a medium sized bowl and stir to combine. Set aside
    15 oz whole milk ricotta, ¼ cup pesto, ½ cup parmesan cheese, 1 large garlic clove, 1 large egg, ¾ tsp. kosher salt, ¼ tsp. pepper
    Ricotta mixture in a glass mixing bowl.

Béchamel Sauce

  • Place a large skillet over medium heat and add the olive oil and sauté the onion until softened.
    1 Tbsp. olive oil, 1 onion
  • Add the butter, once it is melted sprinkle the flour over and whisk/stir until combined + 2 minutes.
    4 Tbsp. butter, ⅓ cup flour
  • Whisk in the whole milk to the flour mixture and whisk vigorously to prevent lumps from forming.
    2 ½ cups whole milk
  • Add in the 1 cup heavy cream and continue to whisk and cook until the mixture thickens - another 2-3 minutes.
    1 cup heavy cream
  • Stir in the minced garlic, onion powder, salt, pepper, spinach and the chopped artichoke hearts. Remove from the heat.
    3 cloves garlic, 1 tsp. onion powder, 2 tsp. kosher salt, ½ tsp. pepper, 10 oz frozen chopped spinach, 14 oz artichoke hearts in water
    Skillet with spinach artichoke béchamel combined.

Assembly – Layering

  • To assemble the lasagna, add approximately 1 ½ cups bechamel sauce to the bottom of a deep dish 9×13 casserole dish.
    First step in layering a chicken lasagna, bachemel sauce in the bottom of a 9x13 pan.
  • Layer 3 noodles, ½ the ricotta mixture, 2 cups chicken, 1 cup mozzarella cheese, then ⅓ of the bechamel sauce.
    First layer of a chicken lasagna
  • Repeat the process 3 noodles, ½ ricotta mixture, 2 cups chicken, 1 cup mozzarella cheese.
  • Finally, top with 3 more noodles, remaining bechamel sauce and remaining cheese.
    Chicken Lasagna layered in a 9x13 pan, ready for the oven.

Baking

  • Cover the casserole dish with foil and bake on the center rack for 45 minutes. Remove the foil and bake uncovered for another 10 minutes.
    Tip: spray the under side of the foil with non-stick spray to prevent the cheese from sticking to the foil.
  • Finally, to brown the top, broil for 3-5 minutes. Remove from the oven and let rest for 15-20 minutes uncovered before serving.

Serving

  • Cut the lasagna into 8-12 squares and serve with a salad dressed with vinaigrette and garlic bread.
    Serving spoon resting in a golden baked chicken lasagna with a slice removed.

Recipe Tips and Notes:

COOKED CHICKEN – This is a great recipe to use rotisserie chicken! But if you have chicken you want to use I recommend poaching the chicken or baking it at 350°F for about 25 minutes until they reach 165°F internal temp. 
MAKE AHEAD – To make this Chicken Lasagna a day ahead and cook the next day, assemble completely, cover with foil and pop in the fridge overnight. 
The next day remove from the fridge and bake at 375°F for 1 hour, then remove the foil and bake another 10-15 minutes. Finally broil for 3-5 minutes to brown the top.
I wouldn’t recommend freezing this lasagna because of the cream and milk content. If you are looking for a freezer meal prep lasagna, pop over to this Classic Lasagna Recipe.
RECIPE TIPS TO REMEMBER: 
  • Make sure to squeeze all the water from the spinach. I like to use a fine mesh colander and press it firmly.
  • Spray non stick spray on a rimmed baking sheet and lay the cooked lasagna noodles out to cool. This prevents the noodle from sticking together while you assemble the other ingredients.
  • Use a deep dish 9×13 casserole pan so the lasagna will fit!
  • Place the lasagna pan on a rimmed baking sheet so if the lasagna boils over you avoid a mess in the oven.
  • Spray the underside of the foil before placing it on the lasagna, it will help prevent the cheese from baking to the foil.
  • Let the lasagna cool for 15-20 minutes so it sets up before you cut it.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 876kcal | Carbohydrates: 40g | Protein: 60g | Fat: 53g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 261mg | Sodium: 1831mg | Potassium: 383mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2081IU | Vitamin C: 4mg | Calcium: 553mg | Iron: 2mg

Garlic Parmesan Mashed Potatoes

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These Garlic Parmesan Mashed Potatoes are bursting with layers of flavor! They are made from Yukon Gold Potatoes, which are so creamy, and are mixed with plenty of garlic, fresh grated parmesan cheese, sour cream, salted butter, kosher salt and milk. They make an amazing side dish for just about any dinner or Holiday menu.

Hands picking up a large bowl of creamy garlic parmesan mashed potatoes with melted butter over the top and a serving spoon resting in it.

We don’t mess around with our mashed potato recipes here at Mom’s Dinner. There is a whole library of TESTED and APPROVED mashed potatoes to choose from, just search “mashed potatoes”. They are all SUPER flavorful and don’t need gravy to make them tasty... although we have some great gravy recipes too if you need them.

Ingredient Details

You just need a handful of easy-to-find ingredients to make this garlic parmesan mashed potato recipe.

Yukon Gold Potatoes – these are thin skinned potatoes that are yellow-ish in color. They have a really creamy texture and are less starchy than a russet potato. They are the perfect option for this recipe!

Salted Butter, Milk and Garlic Powder – This is the liquid base for the mashed potatoes. By warming the milk and melting the butter you potatoes stay nice and creamy. Also by adding the garlic powder into the warm milk/butter combo you revive the garlic flavor.

Ingredients shown are used to prepare garlic parmesan mashed potatoes.

Sour Cream – adds a layer of flavor and creaminess to the mashed potatoes.

Raw Garlic – yep, raw! The heat of the potatoes will slightly cook the garlic, but that raw garlic flavors the mashed potatoes beautifully. It just takes 2 cloves to really give you a punch of garlic.

Parmesan Cheese – choose a quality parmesan cheese wedge to grate and add to the mashed potatoes. Then sprinkle some on the top for pretty serving presentation.

How To Make Garlic Parm Mashed Potatoes

This is just a basic overview of the instructions to make Garlic Parmesan Mashed Potatoes, with pictures included. For more detailed instructions and measurements, just down to the recipe card.

Quartered peeled potatoes on a cutting board.

Step 1

Peel, cut and rinse the Yukon Gold Potatoes

Boiled potatoes in a colander.

Step 2

Place the potatoes in cool, salted water and simmer on the stove over medium heat until fork tender.

Glass measuring cup with milk, butter and garlic powder.

Step 3

Melt the butter into the milk and garlic powder.

Hand mixer in a bowl of creamy garlic mashed potatoes.

Step 4

Mash the potatoes and then mix in all the additional ingredients.

Garlic parmesan mashed potatoes served in a large serving bowl with grated parmesan and melted butter garnished on top with a serving spoon resting in the mixture.

Step 5

Taste for seasoning and then serve hot!

Serving

Since these mashed potatoes have flavors of garlic and parmesan they are excellent paired with Italian dishes, but are also great with a pork tenderloin, classic Thanksgiving dinner or Sunday Roast!

Recipe Tips to Remember

  1. Rinse the potatoes after peeling and cutting. Washes away some of the extra potato starch.
  2. Start your potatoes in cool water, it helps the potatoes cook evenly.
  3. Salt your potato water!
  4. For completely smooth potatoes use a potato ricer, otherwise a hand held mixer works great.
  5. Warm the garlic powder in the milk and butter to bring out the garlic flavor
  6. Use a high-quality fresh grated parmesan cheese for the best flavor
  7. Always taste your mashed potatoes before serving to see if they need more salt.

More Amazing Mashed Potato Recipes

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Garlic parmesan mashed potatoes served in a large serving bowl with grated parmesan and melted butter garnished on top with a serving spoon resting in the mixture.

Garlic Parmesan Mashed Potatoes Recipe

REALLY flavorful mashed potatoes made from Yukon Gold Potatoes mixed with garlic, parmesan, sour cream, butter and milk. They make an amazing side dish and don't need gravy!
No ratings yet
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 6
Calories: 358kcal
Author: Susie Weinrich

Ingredients

  • 3 lbs Yukon Gold Potatoes - peeled and cut into 2-3 inch cubes, then rinsed
  • 7-8 cups cool water
  • 4 tsp kosher salt - divided
  • 1 teaspoon garlic powder
  • 5 tbsp salted butter - melted
  • ¼ cup milk - whole or half & half
  • ⅓ cup full fat sour cream
  • 2 cloves garlic (plump) - minced
  • 1 cup parmesan cheese - fresh grated

Instructions
 

  • In a large pot add all your cut potatoes. Pour enough cool water over the potatoes until it covers them by about 2 inches. (this will be roughly between 7-9 cups.) Add in 3 teaspoon of the kosher salt.
    3 lbs Yukon Gold Potatoes, 7-8 cups cool water
  • Place the pot on the stove over medium heat. Let it simmer for about 40 minutes until the potatoes are completely fork tender, but not falling apart.
  • In the microwave melt the butter and garlic powder into the milk for about 30 seconds. Set aside.
    1 teaspoon garlic powder, 5 tablespoon salted butter, ¼ cup milk
  • Drain the potatoes. Pour them back into the empty pot or a mixing bowl.
  • Add in the sour cream, the milk/butter mixture, minced garlic, parmesan cheese and the remaining 1 ½ teaspoon kosher salt.
    Using a hand held mixer blend the potatoes until you have a creamy mash. For NO lumps AT ALL use a potato ricer, then stir in all the flavors (sour cream, milk, parmesan etc….)
    ⅓ cup full fat sour cream, 2 cloves garlic (plump), 1 cup parmesan cheese
  • Taste for additional seasoning (kosher salt).
    Then top with a pat of butter and grate extra parmesan over top for extra deliciousness! Serve hot.

Recipe Tips and Notes:

These potatoes do not need gravy, but if you do want one, here are a few to choose from:
RECIPE TIPS TO REMEMBER: 
      • Rinse the potatoes after peeling and cutting. Washes away some of the extra potato starch.
      • Start your potatoes in cool water, it helps the potatoes cook evenly.
      • Salt your potato water!
      • For completely smooth potatoes use a potato ricer, otherwise a hand held mixer works great.
      • Warm the garlic powder in the milk and butter to bring out the garlic flavor
      • Use a high-quality fresh grated parmesan cheese for the best flavor
      • Always taste your mashed potatoes before serving to see if they need more salt.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 358kcal | Carbohydrates: 42g | Protein: 11g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 1928mg | Potassium: 1014mg | Fiber: 5g | Sugar: 3g | Vitamin A: 522IU | Vitamin C: 45mg | Calcium: 264mg | Iron: 2mg

Grilled Buffalo Chicken Burger with Blue Cheese Mayo

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If you love Buffalo flavor, and you want a really great grilled burger then this Grilled Buffalo Chicken Burger is going to satisfy your craving. When we want to switch things up from a classic burger in the summer, this is our go-to. It has amazing flavor, grills up juicy and tender and has a kick of spice. The blue cheese mayo and celery slaw take this burger over-the-top.

Buffalo chicken burger on a sesame seed bun with buffalo aioli and celery blue cheese slaw.

Now if you don’t want to get your grill out, but you are craving these flavors, pop over to this Buffalo Chicken Meatball Recipe, and serve them on top of the celery slaw!

Ingredient Details

Ground Chicken – look for a good quality ground chicken. We love to alsways use the Smart Chicken brand because it is air chilled chicken which seems to have the most consistent texture and flavor. Also, steer away from “all breast meat” ground chicken.

Bread – this mixes with the liquids and creates a panade to keep the chicken burgers juicy and tender. Use any bread that is not overly seedy, nutty or grainy. Just a white or wheat sandwich bread works great.

Ingredients for buffalo chicken burgers on a table

Hot Sauce – Frank’s Red Hot is probably the most recognizable wing sauce / buffalo sauce. However I have used the Aldi brand and it works great too.

Sour Cream – Adds a nice flavor to the chicken burgers, and also adds moisture.

Garlic – just like in the classic burger, 1 or 2 raw garlic cloves in your burger mixture is SO good!

Ranch Dressing Mix – ranch is a classic flavor that pairs great with buffalo flavor. You will find this ranch mix in the dressing aisle. It comes in 1 oz packets is a dry powder mix.

Blue Cheese – Can’t have a buffalo burger without blue cheese! The little container of crumbled blue cheese works great for the burgers (and you can use it in the blue cheese mayo and the celery slaw).

How To Make Buffalo Chicken Burgers

This is just a basic over view of the steps on making Buffalo Chicken Burgers, for more details and measurements pop down to the printable recipe card.

Buffalo burger ingredients being combined in a mixing with a fork resting in it.

Step 1

Preheat the grill. Mix all the burger ingredients except the chicken and blue cheese.

Buffalo burger mixture in burger shape resting on parchment paper.

Step 2

Add the ground chicken and blue cheese, form into burger patties.

Buffalo burgers on the grill.

Step 3

Grill the burgers to 165°F internal temp. Then glaze with additional buffalo sauce. Also toast the buns on the grill!

Spoon resting in celery blue cheese slaw in a mixing bowl.

Step 4

Let the burgers cool, make the blue cheese mayo and celery slaw.

Buffalo chicken burger on a sesame seed bun with buffalo aioli and celery blue cheese slaw with kettle chips on the side.

Step 5

Build the Buffalo Chicken Burgers with all the toppings you love.

Extra Toppings To Make It Delicious

Within the recipe card I share a recipe for a Blue Cheese Mayo which makes an incredible sauce for your Buffalo Chicken Burger. You only need 3 ingredients to make it, and two of them are already used in the burger; mayo, crumbled blue cheese, hot sauce.

mayo, blue cheese and hot sauce on a table

Add some other burger toppings like lettuce, tomato, onion … and the amazing Blue Cheese Celery Slaw takes it over the top, linked below:

Top view of a bowlful of celery slaw with blue cheese.

Blue Cheese Celery Slaw

A crunchy and fresh slaw to top the buffalo chicken burger!

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Recipe Tips To Remember

  • Buy ground chicken, do not buy the ground chicken that says “all breast meat”.
  • Use raw garlic to maximize flavor!
  • These burgers don’t have a ton of shrinkage on the grill So form them a little thicker.
  • Generously spray the burgers with non stick spray so they don’t stick to your grill.
  • Cook the burgers to 165°F since it is made with chicken.
  • Make the blue cheese celery slaw – it is SO good!

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Buffalo chicken burger on a sesame seed bun with buffalo aioli and celery blue cheese slaw with kettle chips on the side.

Grilled Buffalo Chicken Burger with Blue Cheese Mayo

An amazing grilled chicken burger with buffalo and blue cheese flavors added, glazed with a buffalo sauce after grilling. Build your burger with blue cheese mayo and blue cheese celery slaw.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Grill Preheating: 15 minutes
Servings: 4 Burgers
Calories: 401kcal
Author: Susie Weinrich

Equipment

Ingredients

Buffalo Burger

  • 1 lb. ground chicken
  • 1 slice white or wheat bread - crusts removed and cut into very small ⅛ inch cubes
  • 2 ½ tablespoon Franks Red Hot Sauce
  • 1 Tbsp. sour cream
  • 2 garlic cloves - minced
  • 1 ½ tablespoon Hidden Valley Ranch Salad Dressing and Seasoning dry mix
  • ¼ cup blue cheese crumbles
  • ¼ cup Franks Red Hot Sauce - – for glazing burgers after grilling
  • non stick spray

Blue Cheese Mayo

  • ⅓ cup mayonnaise
  • ⅓ cup blue cheese crumbles
  • 1-2 teaspoon Franks Red Hot Sauce

Serving

  • Toasted buns, blue cheese mayo, lettuce, tomato, red onion
  • Celery Slaw

Instructions
 

  • Preheat a charcoal or gas grill to high heat and prepare a baking sheet lined with waxed paper or parchment squares sprayed generously with nonstick cooking spray.
  • In a medium bowl, combined the cubed bread, Franks hot sauce, sour cream, minced garlic and ranch seasoning. Mash the mixture together with a fork until it forms a chunky paste.
    1 slice white or wheat bread, 2 ½ tablespoon Franks Red Hot Sauce, 1 Tbsp. sour cream, 2 garlic cloves, 1 ½ tablespoon Hidden Valley Ranch Salad Dressing and Seasoning dry mix
  • Add in the ground chicken and the blue cheese crumbles. Gently mix until everything is combined.
    1 lb. ground chicken, ¼ cup blue cheese crumbles
    Buffalo burger mixture in a mixing bowl.
  • Form the mixture into 4 patties. The burgers don't shrink much on the grill, so form them thicker than a traditional burger.
    Buffalo burger mixture in burger shape resting on parchment paper.
  • Place them on the prepared wax paper squares on the baking sheet. Spray the tops of the buffalo chicken burgers generously with nonstick cooking spray.
  • Grill the burgers for approximately 4-5 minutes per side until they register 165 degrees with an instant read thermometer. Toast the buns on the grill as well.
    Since this burger is chicken it is important to cook it to 165°F internal temp to be safe to eat.
    Can also grill inside on the stove top in a grill pan.
    Buffalo burgers on the grill.
  • Remove from the grill and equally distribute the remaining ¼ cup hot sauce over the tops of the burgers.
    ¼ cup Franks Red Hot Sauce
  • In a small bowl combine the mayo, blue cheese and hot sauce. Stir until combined.
    ⅓ cup mayonnaise, ⅓ cup blue cheese crumbles, 1-2 teaspoon Franks Red Hot Sauce
  • Build your Buffalo Chicken Burgers with blue cheese mayo, lettuce, tomato, onion, and blue cheese celery slaw.
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Serving: 1serving | Calories: 401kcal | Carbohydrates: 7g | Protein: 25g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 122mg | Sodium: 1651mg | Potassium: 664mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 186IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 1mg