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  • Onion Gravy

    Onion Gravy

    This onion gravy is hands-down the BEST! It’s rich, savory and filled with sweet, caramelized onions that really take it to the next level.

    Onion gravy is seriously a game-changer when it comes to adding flavor to your favorite hearty dishes. Try it on some mashed potatoes or over salisbury steaks! It’s so delicious, you’ll want to lick your plate.

    Hero image of onion gravy in a blue and white skillet.

    Caramelized Onion Gravy Recipe

    I never thought that I would love onion gravy as much as I do. Now that I’ve tried it, I don’t think I can go back to regular gravy. The caramelized onions add the most amazing flavor and texture! They’re nice and savory but also add a touch of sweetness to the gravy.

    Besides the caramelized onions, this gravy is made with beef broth, Dijon mustard, and Worcestershire sauce for a rich and savory taste with a hint of tang. It’s so good, you’re going to want to put it on everything. Chicken fried steaks, pork chops, meatloaf, bangers and mash, you name it! Onion gravy is a must-add to any hearty meat dish. Here’s everything you need to whip it up:

    Ingredients for Onion Gravy

    Onion gravy is great because it uses a lot of simple ingredients. This gravy is your own, feel free to leave out anything you don’t like, or adjust the seasonings and sauces to taste! (Check out my tips section below for variations.) Note: measurements that I used can all be found in the recipe card below.

    • Large Yellow Onions: These are the base of our gravy. When cooked, they release their natural sweetness and become perfectly caramelized.
    • Butter: Used to cook the onions in. Butter also adds an overall richness to the gravy.
    • Honey: Honey complements the natural sweetness of the onions and adds some subtle flavor. Some other substitutes you can use are maple syrup or brown sugar.
    • All-Purpose Flour: We need something to thicken our gravy, and flour does the trick! It also helps to give the sauce a smooth consistency.
    • Beef Broth: Beef broth adds depth and meatiness to the gravy.
    • Garlic Powder: A little bit of garlic powder goes a long way. It adds a pop of savory goodness! You can also use fresh minced garlic or roasted garlic if you prefer.
    • Thyme: A classic herb that works beautifully with the savory flavor of this onion gravy.
    • Salt and Pepper: Season to taste!
    • Dijon Mustard: This might sound unusual, but trust me, it works! The mustard adds a tangy note to the gravy and helps to balance out sweetness.
    • Worcestershire Sauce: Worcestershire sauce is a classic ingredient in beef dishes. It adds a savory umami flavor that complements the beef broth and onions perfectly.

    How to Make the Best Onion Gravy

    Getting your onions to caramelized perfection is a lot easier than you’d think. From there, all you have to do is combine the rest of your ingredients, and you have a delicious homemade gravy ready in 30 minutes!

    1. Add Onions and Honey to Skillet: In a large pan or skillet, over medium-high heat, melt the butter. Add the sliced onions and honey to the skillet and cook until the onions are tender and begin to caramelize, about 10 minutes. Stirring periodically.
    2. Mix in Broth and Flour: Add the beef broth and bring it to a boil. Reduce the heat to low and add in the flour. Whisk continuously to incorporate well, and avoid leaving any flour chunks behind.
    3. Season: Continue to simmer the mixture on low heat until it reduces. Stir in the seasonings, Dijon mustard, and Worcestershire sauce. Whisk well and continue reducing the gravy until it is the desired consistency.
    4. Enjoy: Serve over mashed potatoes or with your favorite beef entrée!
    4-photo collage of onions being caramelized and combined with the other ingredients.

    Tips and Variations

    Onion gravy is so delicious and will take dinner to the next level. Use these tips to make it just the way you like it!

    • Other Types of Onions: If you don’t have yellow onions, you can use white or red onions instead. They’ll have a slightly different flavor, but it will still be delicious. You’ll have to test different kinds out and see which one is your favorite!
    • Make it Vegetarian: You can use vegetable broth instead of beef broth if you want to make a vegetarian version of this gravy.
    • Use Soy Sauce: A great substitute for Worcestershire sauce is soy sauce! It will add a similar umami flavor to the gravy.
    • Serve With: Cube steaks, hamburger steaks, pot roasts, sausages, roasted chicken, you name it! Onion gravy is a super versatile condiment that you need to try out with all of your favorite hearty meals.

    Storing Leftovers

    Once you’ve made your delicious onion gravy, don’t let any leftovers go to waste! They can easily be stored and enjoyed later to add some hearty flavor to your meals.

    • In the Refrigerator: Store in an airtight container for 3-4 days. Reheat over the stove on medium heat when ready to serve.
    • In the Freezer: Transfer your onion gravy to a freezer bag and store for up to 2 months. Thaw overnight in the fridge before you reheat it.

    Gravy served over mashed potatoes in a black dish.

    More Onion Recipes

    These are some of my FAVORITE onion recipes that I know you’ll love! They’re all so different but filled with savory onion flavor that’s sure to have you coming back for seconds. If you have onions on hand that you don’t know what to do with, check out my full list of onion recipes here!

    Print

    Onion Gravy

    This onion gravy is hands-down the BEST! It's rich, savory and filled with sweet, caramelized onions that really take it to the next level.
    Course condiment, Sauce
    Cuisine American, English
    Keyword caramelized onion recipe, onion gravy, onion gravy recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4
    Calories 262kcal
    Author Alyssa Rivers

    Ingredients

    • 2 yellow onions, sliced
    • ½ cup butter
    • 2 teaspoons honey
    • 2 tablespoons all-purpose flour
    • 1 ½ cups beef broth
    • 1 teaspoon garlic powder
    • 1 teaspoon thyme
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 2 teaspoons Dijon mustard
    • 1 teaspoon Worcestershire sauce

    Instructions

    • In a large skillet, over medium-high heat melt the butter. Add the sliced onions and honey to the skillet and cook until the onions are tender and begin to caramelize, about 10 minutes. Stirring periodically.
    • Add the beef broth and bring it to a boil. Reduce the heat to low and add in the flour. Whisk continuously to incorporate well, and avoid leaving any flour chunks behind.
    • Continue to cook the mixture on low heat until it reduces. Add the seasonings, Dijon mustard, and Worcestershire sauce. Whisk well and continue reducing the gravy until it is the desired consistency.
    • Serve over mashed potatoes or with your favorite beef entree!

    Nutrition

    Calories: 262kcal | Carbohydrates: 12g | Protein: 3g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 1149mg | Potassium: 173mg | Fiber: 1g | Sugar: 5g | Vitamin A: 738IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg
  • Stick of Butter Baked Rice

    Stick of Butter Baked Rice

    Stick of Butter Baked Rice is soft and fluffy rice that is loaded with sweet, rich flavors from onion soup and butter.  It is quick and easy to prep and bakes in the oven to perfection!

    You have to also try this No Peak Chicken and Rice Casserole or Easy Sausage and Rice Casserole for more baked rice favorites.  They are both simple to make and smell amazing as they cook in the oven!

    A gold spoon scooping up baked rice from a casserole dish.

    Stick of Butter Baked Rice Recipe

    Looking for the perfect side dish to create a comforting family meal?  This stick of butter baked rice recipe is super easy and turns out fluffy and flavorful every time.  The French onion soup adds a sweet depth of flavor along with the rich butter that makes the rice so moist and soft.  It is both filling and delicious!

    This is a family favorite rice you will find yourself making with everything!  It is so versatile, and even picky eaters will go crazy over it!  Just toss 4 simple ingredients together, cover it with foil, set it in the oven, and you are done!  This is a must-try rice recipe that is SO good! Serve it up with some delicious Cast Iron Skillet Pork Chops or some Garlic Parmesan Chicken Tenders and you will have a go-to meal that the whole family will love.

    Rice Ingredients

    Just 4 basic ingredients incorporate together so well to make the best rice ever!  It is both crowd-pleasing and easy to make.  You will want to make this rice over and over!

    • Long grain rice: Do not use instant rice.
    • French onion soup: Adds sweet and savory onion flavor to the rice.
    • Beef broth: Keeps the rice moist as it cooks, resulting in soft and fluffy rice.
    • Butter: Sliced and mixed together with the onion soup, beef broth, and butter.

    How to Make Baked Rice

    This amazing stick of butter rice recipe is so simple and comes together so quickly.  Start by stirring all your ingredients together, then place the dish in the oven, where it will bake to perfection. The delicious smell will fill your home while you wait.  When it is done, just fluff, serve, and enjoy!

    1. Prep: Preheat the oven to 425 degrees Fahrenheit.
    2. Combine Ingredients: In an 8×8 or 2-quart dish, add the rice, French onion soup, beef broth, and butter.
    3. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for 30 more minutes. Remove from oven, fluff with a fork, and serve!
    Stick of butter rice prepped and ready to be put in the oven.

    Variations for Butter Rice

    You can leave this baked rice plain for a perfect kid-friendly, savory rice.  Or load it up with some favorites like crumbled bacon or mushrooms.  Either way, this rice will turn out to be the star of the meal and will feel more like the main dish than a side.

    • Add-ins: Sliced mushrooms, bacon crumbles, or diced onions.
    • Toppings: Parmesan cheese sprinkled on top adds a nutty flavor that is perfect with this rice.
    • Rice: Use wild rice or brown rice instead of white rice.  Tip: Brown rice may take longer to cook.
    • Soup: Swap out the French onion for the cream of mushroom soup.
    • Sauces: Add soy sauce, Worcestershire sauce, or beef consomme for even more flavor.

    The top view of baked rice in a casserole dish with a large spoon.

    Storing Stick of Butter Rice

    This baked rice recipe can be prepared ahead of time so that all you have to do is bake it! Or, leftovers taste fantastic for this rice too. Just heat them up, and they will taste so fresh. You will never know that they are a day or two old.

    How to Make Ahead of Time: This rice is also awesome as a take-and-bake meal option.  Prepare the rice in the dish but do not bake.  Cover with aluminum foil that has baking instructions written on it.  Take it to a friend or family member to bake and enjoy.  They will be so amazed at the flavor!!

    To Store Leftovers: Let the rice cool down to room temperature, then store it in an airtight container in your fridge. It will last in the fridge for about 6 days. Or, store it longer, and freeze it for up to 6 months.

    A close up of baked rice in a casserole dish.

    More Delicious Rice Recipes

    Rice makes a great side dish, or you can use it as the main dish when it comes to fried rice! We love rice recipes around here so I gathered up some other favorites that you must try!

    Print

    Stick of Butter Baked Rice

    Stick of Butter Baked Rice is soft and fluffy rice that is loaded with sweet, rich flavors from onion soup and butter.  It is quick and easy to prep and bakes in the oven to perfection!
    Course Side Dish
    Cuisine American
    Keyword baked rice, butter baked rice, stick of butter baked rice, stick of butter rice
    Prep Time 5 minutes
    Cook Time 1 hour
    Total Time 1 hour 5 minutes
    Servings 8 People
    Calories 186kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup long grain rice, not instant
    • 1 (10 ounce )can French onion soup (Campbell's)
    • 1 (14.5 ounce) can beef broth
    • 1/2 cup unsalted butter, sliced

    Instructions

    • Preheat oven to 425 degrees Fahrenheit.
    • In an 8×8 or 2 quart dish add the rice, French onion soup, beef broth, and sliced butter. 
    • Cover with foil and bake for 30 minutes.
    • Remove the foil and bake for an additional 30 minutes.
    • Remove from the oven, fluff with a fork, and serve!

    Notes

    Originally Posted on July 13, 2020

    Updated May 15, 2023

    Nutrition

    Calories: 186kcal | Carbohydrates: 19g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 104mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Calcium: 10mg | Iron: 1mg
  • Instant Pot Carnitas

    Instant Pot Carnitas

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    Making carnitas in an Instant Pot is foolproof. With just a few simple ingredients and the magic of pressure cooking, you can have a delicious and satisfying meal ready in no time. Make a batch of this juicy shredded pork for your next taco night, you won’t regret it!

    If you’re wanting flavorful, juicy pork that’s cooked to perfection, Instant Pot carnitas is the way to go. A few more amazing recipes to try: chicken tinga, sweet pulled pork, and slow cooker barbacoa beef. Use them for tacos or on top of burrito bowls, you won’t be able to get enough of their flavor and tender texture!

    Top-down view of carnitas in a large serving dish, garnished with a lime slice.

    Carnitas in the Instant Pot

    You can make so many things in an Instant Pot. (Meatloaf, lasagna, ribs, the list goes on and on!) Mexican dishes are no exception! Using this handy kitchen tool, you can have tender, juicy meat in 30 minutes. Honestly though, with how insanely tender this pork carnitas is, you’d think it was slow cooking all day! This is one of my favorite hacks for making fall-apart tender meat for tacos, burritos, nachos you name it – in a snap!

    This Instant Pot carnitas is seasoned to perfection. It’s your spice rack’s time to shine! I used all sorts of things to give it flavor, from chili powder, garlic, and herbs, to chicken broth, tomato paste, and a splash of orange juice! I know it may seem like an unlikely combination, but trust me on this one. This carnitas is absolutely to die for. It’s savory and zesty with a hint of spice! I know once you take a bite you’ll be hooked.

    Carnitas Ingredients

    I know it looks like a lot, but most of the ingredients on this list can be found in your pantry or spice rack. Feel free to tweak the flavor to your liking! Note: exact measurements can be found in the recipe card at the end of the post.

    • Pork Shoulder: This is the main ingredient here. Pork shoulder is a great cut for carnitas because it’s flavorful and tender. You can also use pork butt or pork loin as a substitute if you prefer.
    • Salt: As simple as it is, salt enhances the flavor of the pork and makes it even more tender.
    • Black Pepper: Adds some mild spice and complements the overall flavor of the dish.
    • Vegetable Oil: Used to sauté the onions and garlic in. You can also swap this out for your favorite cooking oil. Butter works, too!
    • Chopped Onion: Adds texture to the carnitas and extra savory flavor.
    • Minced Garlic: You can never go wrong with garlic. It gives the meat a bold, savory flavor.
    • Chicken Stock: The main cooking liquid, this adds flavor and moisture to the pork. Beef or vegetable broth can also be used, but it will alter the flavor a bit.
    • Tomato Paste: For a rich, savory, and slightly sweet flavor.
    • Orange Juice: My secret ingredient! Orange juice adds a nice tanginess to the overall flavor of the Instant Pot pork carnitas. Really, any type of citrus juice works here.
    • Lime Juice: Like the orange juice, this adds a tangy and citrusy flavor to the mix.
    • Seasonings and Spices: I used a mix of ground cumin, oregano, and chili powder for flavor that’s warm and aromatic with a slight kick of spice. Adjust to taste as needed!

    Carnitas Instant Pot Recipe

    With flavor this good, you won’t want Mexican takeout! This Instant Pot carnitas recipe is a game-changer for taco night. It’s also great for potlucks and get-togethers because you can make large amounts with ease!

    1. Prepare Pork: Prepare your pork shoulder by chopping into large pieces, then tossing to coat in the 2 teaspoons of salt and 1 teaspoon black pepper. Set aside.
    2. Saute Vegetables: Set your Instant Pot to saute and turn on, then pour the oil in and saute your onion for about 5 minutes, add in your garlic and saute for 2 minutes more.
    3. Sear Pork: Add your pork into the instant pot with the onion and garlic, sear the pork on all sides, about 10-15 minutes.
    4. Add Remaining Ingredients: Add in your chicken stock, tomato paste, orange juice, lime juice, cumin, oregano, salt, pepper, and chili powder to the pot.
    5. Cook: Close the lid to the instant pot, then set the valve to seal and set the cook time to 30 minutes on high pressure.
    6. Release Pressure: Once the 30 minutes is up follow the instant pot instructions so the pressure releases naturally.
    7. Shred: Remove the pork from the pot and then shred with two forks.
    8. Reduce Liquid: With the remaining cooking juices in the instant pot, set the pot back to saute and reduce the liquid for another 5-8 minutes.

    Finish Up in the Oven

    1. Add to Baking Sheet: Line a sheet pan with foil and set your oven to broil. Then place the shredded pork onto the baking sheet and pour ¼ cup of the reduced liquid over the pork.
    2. Broil: Broil your pork for 3-4 minutes for crisping, toss the pork to stir and cook for an additional 2-3 minutes, or until it is the desired texture.
    3. Serve: Once the carnitas are as crispy as you like, serve in tacos, burritos, quesadillas, or on it’s own.
    4-photo collage of ingredients being added to an Instant Pot and cooked together.

    Tips and Serving Ideas

    To make Instant Pot carnitas worthy of your favorite Mexican restaurant, here are a few of my favorite tips and tricks:

    • Use the Right Pork: Pork shoulder is the hero of this dish. It’s got the perfect balance of fat and meat to give you tender, juicy results.
    • Leave Room in Your Instant Pot: Make sure not to overfill your Instant Pot. My rule of thumb is not to go over the two thirds mark. This will ensure that the pressure can build and the pork will cook though evenly.
    • Don’t Skip the Broiler: If you want that crispy, crunchy texture that carnitas are famous for, pop the shredded pork under the broiler for a few minutes. You’ll be rewarded with delicious, golden-brown goodness.
    • Taste As You Go: Don’t be afraid to taste test the meat and adjust the seasoning as needed. It’s your dish, and you know your taste buds best. Add a little more salt, some extra spice, or a pinch of herbs– whatever it takes to make those Instant Pot carnitas your own!
    • Ways to Use Instant Pot Carnitas: In tacos, burritos, enchiladas, quesadillas, or on its own- the choice is yours! I love serving it on homemade corn tortillas with my favorite toppings like pico de gallo, black beans, salsa, and a little fresh cilantro. You can also use pork carnitas for salads or on top of some rice to make a burrito bowl.

    Top-down view of carnitas in a baking sheet.

    Storing Leftovers

    If your eyes were bigger than your stomach, don’t fret! Instant Pot carnitas makes great leftovers. Let it cool down completely then transfer it to an airtight container or bag. Here are a few options for storing it:

    • In the Refrigerator: As long as it’s stored properly, pork carnitas will stay good for about 4 days in the fridge.
    • In the Freezer: Store in a freezer bag for 2-3 months. Thaw overnight in the fridge before reheating.
    • To Reheat: Pop your carnitas in the microwave or cook in a skillet on medium heat until warmed through. If it needs it, you can add a splash of chicken broth for moisture.

    4 Instant Pot carnitas tacos.

    More Delicious Mexican Recipes

    I’m constantly inspired by Mexican cuisine. It just has the best combination of flavors and textures! If you liked this pork carnitas, here are a few more must-try recipes. I know you’ll love them as much as I do!

    • Prepare your pork shoulder by chopping into large pieces, toss to coat in the 2 teaspoons of salt and 1 teaspoon black pepper. Set aside.

    • Set your instant pot to saute and turn on, pour the oil in and saute your onion for about 5 minutes, add in your garlic and saute for 2 minutes more.

    • Add your pork into the instant pot with the onion and garlic, sear the pork on all sides, about 10-15 minutes.

    • Add in your chicken stock, tomato paste, orange juice, lime juice, cumin, oregano, salt, pepper, and chili powder to the pot.

    • Close the lid to the instant pot, set the valve to seal and set the cook time to 30 minutes on pressure cook.

    • Once the 30 minutes is up follow the instant pot instructions to do a natural release of the pressure.

    • Remove the pork from the pot and shred with two forks.

    • With the remaining cooking juices in the instant pot, set the pot back to saute and reduce the liquid for another 5-8 minutes.

    • Line a baking sheet with foil and set your oven to broil. Place the shredded pork onto the baking sheet and pour ¼ cup of the reduced liquid over the pork.

    • Broil your pork for 3-4 minutes, toss the pork to stir and cook for an additional 2-3 minutes, or until it is the desired texture.

    • Once the carnitas are as crispy as you like, serve in tacos, burritos, quesadillas, or on it’s own.

    Serves: 4

    Calories519kcal (26%)Carbohydrates22g (7%)Protein59g (118%)Fat21g (32%)Saturated Fat7g (35%)Polyunsaturated Fat2gMonounsaturated Fat10gCholesterol187mg (62%)Sodium2445mg (102%)Potassium1714mg (49%)Fiber3g (12%)Sugar12g (13%)Vitamin A1050IU (21%)Vitamin C44mg (53%)Calcium99mg (10%)Iron6mg (33%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner

    Cuisine Mexican, Mexican American

    Keyword how to make carnitas in the instant pot, instant pot carnitas, instant pot carnitas recipe, instant pot pork carnitas

  • Strawberry Cheesecake Salad

    Strawberry Cheesecake Salad

    Strawberry Cheesecake Salad is a sweet and creamy dessert with fresh strawberries hidden throughout. This is the biggest hit at any potluck and SO easy to make!

    No summer barbecue is complete without a creamy, delicious salad. For even more potluck dishes be sure to try ambrosia salad, creamy pea salad, or pineapple fluff!

    Hero image of strawberry cheesecake salad in a peach-colored bowl.

    Strawberry Cheesecake Salad

    I love anything that has to do with cheesecake. I mean who doesn’t? This is my go to recipe for any get together. It’s a huge hit and people are always asking for the recipe! I love it because it’s so easy to throw together but is the most perfect side. This salad is so creamy and the mixture of strawberries and bananas go together perfectly. Each bite is sweet, creamy heaven!

    Now, I can already hear some of you saying… “that’s not a salad!”. And you’re right! In the traditional cold, chopped vegetable meaning of salad, no, it’s not. But in a creamy fruit salad kind of way… absolutely! Cheesecake salads are usually made with no-bake cheesecake filling/pudding and frozen whipped topping (such as Cool Whip), then folded together with fresh fruit. This version also utilizes some strawberry yogurt to bring even more fruit flavor into the dish!

    Strawberry Cheesecake Salad Ingredients

    You only need 6 simple ingredients to make the best fruit salad. It’s an inexpensive side dish that’s great for feeding a crowd! If you’re looking for measurements, they can all be found below in the recipe card.

    • Whipped Topping: Let this thaw in refrigerator overnight before you use it.
    • Cheesecake Pudding Powder: Pudding mix gives this fruit salad the richness of cheesecake but with a light and fluffy consistency.
    • Strawberry Yogurt: The creaminess of the yogurt mixes perfectly with the pudding and whipped topping to make a soft and sweet filling.
    • Fresh Strawberries: The star of the show! Fresh is best, but you can also use frozen strawberries. Just make sure they’re thawed with any excess liquid drained to keep your salad from turning out watery.
    • Bananas: Slice and wait to add them to the salad until the last minute to keep it as fresh as possible.
    • Mini Marshmallows: Optional, but it’s my kids’ favorite part of this salad!

    Substitutions You Can Use

    To substitute the cool whip and cheesecake pudding powder, use 8 ounces of cream cheese, ½ cup of granulated sugar, and 2 cups of heavy whipping cream.

    How to Make Strawberry Cheesecake Salad

    This strawberry cheesecake salad recipe is foolproof. All you need to do is mix your ingredients together and let your salad chill in the fridge until you’re ready to serve it!

    1. Combine Ingredients: In a large salad bowl, mix together the yogurt, pudding and whipped topping. Put in the fridge and allow to set up for an hour.
    2. Add Sliced Fruit: Add sliced strawberries to the mixture with the marshmallows. Add in the bananas right before serving. Keep refrigerated.
    The process of making strawberry fruit salad in four photos.

    How to Keep Fruit Salad Fresh

    • Keep Fruit Dry: Any water that is present will cause the produce to soften faster. Keep air off of it and dry your fruit after you wash it. Save problem produce like bananas for the end and add right before serving.
    • Store Fruit Separately: When making this recipe ahead of time, prepare the cheesecake mixture and refrigerate in a bowl.  Separately, mix all the fruit in a large bowl and refrigerate. Then, before serving, drain any excess liquid from the fruit.  Finally, fold the cheesecake filling into the fruit and its ready to be served and enjoyed!

    Top-down view of creamy strawberry salad.

    Tips and Variations

    Here are a few simple ways to make your strawberry cheesecake salad turn out even better! One more tip… you may want to double this recipe. Every time I bring it to a potluck, it’s gone in a snap!

    • Use an Egg Slicer: Slice strawberries with a sturdy egg slicer for even pieces.
    • Wait to Add Fruit: Add the fruit just before serving so it doesn’t get mushy or discolored.
    • Use Sour Cream: For extra tanginess, use some sour cream in place of some of the yogurt.
    • Adjust Consistency: The amount of strawberries used will depend on how much fruit-to-fluff that you want.
    • Add Other Fruits: You can add any fruit you want to this incredibly versatile salad! Some great choices are pineapple, mango, mandarin oranges, grapes, kiwis, raspberries, blackberries, or melon slices.

    Storing Leftovers

    It’s best to serve this fruit salad fresh, but you can also keep it in an airtight container in the fridge for 3-4 days. If you plan on making it ahead, store the cheesecake pudding and fruit separately and combine just before serving.

    A spoonful of fruit salad filled with sliced strawberries and bananas.

    Summer Strawberry Recipes

    Celebrate strawberries coming back into season with a few of these delicious desserts! They’re perfectly sweet, easy to make, and filled with juicy strawberry flavor. You’re going to love them!

    Print

    Strawberry Cheesecake Salad

    Strawberry Cheesecake Salad is a sweet and creamy dessert with fresh strawberries hidden throughout. This is the biggest hit at any potluck and SO easy to make!
    Course Dessert, Salad
    Cuisine American
    Keyword cheesecake, fruit salad, strawberry cheesecake salad
    Prep Time 15 minutes
    Chill Time 1 hour
    Total Time 1 hour 15 minutes
    Servings 8 People
    Calories 193kcal
    Author Alyssa Rivers

    Equipment

    • Large Bowl
    • Whisk

    Ingredients

    • 8 ounces whipped topping, thawed
    • 1 small package cheesecake pudding powder 3.4 ounce
    • 2 cups strawberry yogurt (About 3 (6 ounce) yogurt containers)
    • 1 lb fresh strawberries, sliced
    • 2 cups miniature marshmallows
    • 3 bananas sliced

    Optional Substitute for whipped topping and cheesecake powder:

    • 1 8 ounce cream cheese softened
    • 1/2 cup sugar
    • 2 cups heavy whipping cream

    Instructions

    • In a large bowl mix together the yogurt and pudding powder. Fold in the whipped topping. Cover and refrigerate to allow it to set up for about an hour.
    • Add the sliced strawberries, marshmallows, and bananas right before serving. Keep refrigerated.

    If using the cool whip and cheesecake pudding powder substitute:

    • In a large bowl beat together cream cheese, sugar, and heavy whipping cream until it is creamy and stiff peaks form. Fold in the strawberry yogurt, strawberries, marshmallows and bananas.

    Video

    Notes

     

    Updated on May 13, 2023

    Originally Posted on June 25, 2012

    Nutrition

    Calories: 193kcal | Carbohydrates: 35g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 44mg | Potassium: 288mg | Fiber: 2g | Sugar: 26g | Vitamin A: 67IU | Vitamin C: 37mg | Calcium: 41mg | Iron: 1mg
  • Israeli Couscous

    Israeli Couscous

    Looking to add a burst of Mediterranean flavor to your dining table? This delicious Israeli couscous is the answer! With its aromatic blend of olive oil, lemon zest, garlic, and fresh parsley, you won’t be able to get enough. It’s the perfect side dish for summer!

    Israeli couscous is a light and delicious side dish that’s perfect for accompanying your favorite meals this summer. A few more great recipes to try next are yellow rice, lemon rice, and maybe some baba ganoush to dip your favorite veggies in!

    Top-down view of couscous in a white bowl, garnished with parsley and a lemon wedge.

    Israeli Pearl Couscous

    This little pearl-shaped pasta made from semolina flour is a wonderful ingredient. It makes any dinner a bit more special! Cooked in a vegetable broth, mixed with lemon juice and olive oil, it becomes a side dish that’s supercharged with flavor. The garlic powder, salt, and pepper add a savory note to the mix, while the fresh parsley and lemon zest bring freshness and a hint of bitterness. All in all, it’s a complex and tasty combination that will make your stomach happy!

    But what to serve with it? Well, that’s up to you, really. Israeli couscous is a versatile side dish that pairs well with almost anything. If you’re feeling fancy, you can serve it with a rack of lamb or roasted chicken. If you’re in the mood for something lighter, pair it with a green salad or some sautéed veggies. And if you’re feeling lazy, it’s delicious all on its own! Whatever you choose, Israeli couscous is a great addition to any meal. It’s easy to prepare, delicious to eat, and always leaves you wanting more. It’s so hard to resist with its amazing texture and savory flavor!

    Ingredients Needed

    To make this flavorful Israeli couscous, all you need is some vegetable broth to cook it in, a splash of olive oil and lemon juice for added flavor, then some spices and herbs from your spice rack! The end result is filling and flavorful but still light and perfect for summer!

    • Olive Oil: Used to toast the couscous in. It helps to make it tender and also adds a tasty, earthy flavor.
    • Pearl Couscous: Next up we have Israeli pearl couscous, which is the star of the show! This pasta (also sometimes considered a grain) has a unique texture that’s firm and chewy, and it’s perfect for soaking up all the flavors of the broth and seasonings.
    • Vegetable Broth: Speaking of broth, we need a few cups of vegetable stock to cook the couscous in. It provides a savory base for the dish and infuses the couscous with extra flavor. If you don’t have vegetable broth, you also can substitute with chicken or beef broth, or even water in a pinch.
    • Lemon Juice: Adds a splash of bright and tangy flavor!
    • Seasonings: I used garlic powder, salt, and black pepper. These three ingredients work together to bring out the best in the couscous and make it absolutely delicious. You can also use fresh garlic if you want a little more garlicky goodness.
    • Fresh Parsley: You can never go wrong with fresh herbs! Parsley adds an extra layer of flavor and amazing aromatics. Fresh mint leaves are another great option to use.
    • Lemon Zest: If you’re using fresh lemon juice, don’t let the rind go to waste! The zest gives the couscous a tangy flavor.

    How to Make Israeli Couscous

    It takes less than 30 minutes to make from start to finish, and most of that time is spent with the couscous simmering on the stove. It’s extremely easy to make. Be prepared for this to become one of your new favorite side dishes!

    1. Toast Couscous: Heat your olive oil in a medium saucepan over medium high heat. Then add in your couscous and toast it in the oil for about 5 minutes, stirring occasionally.
    2. Add In Remaining Ingredients: Once your couscous is toasted, add in your vegetable broth, lemon juice, garlic powder, salt and pepper and, over high heat, bring the liquid to a rolling boil. Reduce heat to low, then cover and simmer the couscous for 13-15 minutes.
    3. Check Consistency: Uncover the couscous and fluff with a fork, all of the liquid should be absorbed, if there is some remaining liquid, continue to simmer for a few more minutes.
    4. Garnish and Serve: Once the couscous is fully cooked and tender, remove from heat, transfer to a serving bowl, then add in your chopped parsley and lemon zest. Stir to mix and serve fresh.
    4-photo collage of Israeli couscous being prepared by toasting it, cooking it in vegetable broth, then adding in seasonings and herbs.

    Cooking Tips

    Preparing Israeli couscous is super easy, even if you’re a beginner cook! Here are a few simple tips to help you get the perfect fluffy and flavorful couscous.

    • Toast Your Couscous: Before cooking the couscous in the vegetable broth, it’s a good idea to toast it for a few minutes. This gives the couscous a nutty flavor that makes it even more delicious!
    • Don’t Overcook: Israeli couscous should be cooked until it’s tender but still has a bit of bite. Overcooking the couscous can make it mushy, so be sure to keep an eye on it and check for doneness.
    • Let it Rest: Once the couscous is cooked, it’s a good idea to let it rest for a few minutes before serving. This gives it time to absorb any remaining liquid so it’s perfectly fluffy and tender.
    • Add Mix-Ins: Make an Israeli couscous salad by adding in things like chopped cucumbers, pistachios, cherry tomatoes, raisins, feta cheese crumbles, artichokes, or baby spinach.

    Closeup of a spoonful of couscous.

    Storing Leftover Israeli Couscous

    Couscous makes great leftovers! You can just pop it in an airtight container and stick it in the fridge until you’re ready for some nutty, savory, lemony goodness.

    • In the Refrigerator: Store leftover Israeli couscous in an airtight container for up to a week.

    Closeup of a wooden spoon.

    Other Tasty Side Dishes

    If you’re looking for more delicious carby side dishes, you’re in the right place. These other recipes are the perfect way to add a little more substance your favorite meals! They have the most amazing flavor too, so you may even like them more than your entrée!

    Print

    Israeli Couscous

    Looking to add a burst of Mediterranean flavor to your dining table? This delicious Israeli couscous is the answer! With its aromatic blend of olive oil, lemon zest, garlic, and fresh parsley, you won't be able to get enough. It's the perfect side dish for summer!
    Course Side Dish
    Cuisine israeli, Mediterranean
    Keyword israeli couscous recipe, pearl couscous salad
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 8 people
    Calories 202kcal
    Author Alyssa Rivers

    Ingredients

    • 2 tablespoons olive oil
    • 2 cups Israeli couscous pearl couscous
    • 3 ½ cups vegetable broth
    • ¼ cup lemon juice
    • 2 teaspoons garlic powder
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • ¼ cup fresh parsley chopped
    • Zest of one lemon

    Instructions

    • Heat your olive oil in a medium saucepan over medium high heat. Add in your couscous and toast it in the oil for about 5 minutes, stirring occasionally.
    • Once your couscous is toasted, add in your vegetable broth, lemon juice, garlic powder, salt and pepper and, over high heat, bring the liquid to a rolling boil. Reduce heat to low, cover and simmer the couscous for 13-15 minutes.
    • Uncover the couscous and fluff with a fork, all of the liquid should be absorbed, if there is some remaining liquid, continue to simmer for a few more minutes. Once the couscous is fully cooked and tender, remove from heat, add in your chopped parsley and lemon zest. Stir to mix and serve fresh.
    • Leftovers can be kept in an airtight container in the fridge for up to a week.

    Nutrition

    Calories: 202kcal | Carbohydrates: 36g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 708mg | Potassium: 100mg | Fiber: 2g | Sugar: 1g | Vitamin A: 378IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 1mg
  • Japanese Soufflé Pancakes

    Japanese Soufflé Pancakes

    Get ready to meet your new favorite breakfast- soufflé pancakes! A classic Japanese sweet treat, these pancakes are super soft and pillowy thanks to the fluffy egg mixture added to the batter! Trust me, you won’t want them any other way.

    I swear, the best desserts come from Asia. Not only is the presentation adorable, but they always taste amazing! I also love that they blend classic dessert flavors with things like matcha, taro, and red bean. If you’re looking for another viral Japanese recipe to make, try kohakutou, also known as ‘crystal candy!’

    A stack of 4 pancakes, topped with fresh berries.

    Japanese Soufflé Pancake Recipe

    Let me tell you about Japanese soufflé pancakes! These fluffy and jiggly clouds of deliciousness are unlike any other American pancakes you’ve ever tasted. They’re so light and airy, you’ll feel like you’re biting into a fluffy cloud. Seriously, they’re that amazing! The texture is so soft and delicate, it practically melts in your mouth. And the best part? They’re incredibly easy to make at home with just a few simple ingredients.

    So, what makes these pancakes so special? It’s all about the ingredients. The key to their fluffiness and jiggliness is in the egg whites. Japanese souffle pancakes are made with a meringue, which is a mixture of egg whites and sugar that’s whipped into a stiff foam. When you fold the meringue into the pancake batter, it creates all these wonderful air pockets that make the pancakes so light and airy. Trust me, you’ll never want to go back to regular pancakes after you’ve tried these heavenly delights! Top them with some fresh berries, whipped cream, or maple syrup for the sweet breakfast of your dreams.

    Soufflé Pancake Ingredients

    The great thing about Japanese soufflé pancakes is that they use simple ingredients that you’ll have at home. Together, they create light, fluffy goodness. Check out the recipe card below for a list of measurements!

    1. Eggs: Eggs are the main ingredient in Japanese souffle pancakes and are responsible for their fluffy texture. The yolks add richness and flavor, while the egg whites are whipped into a meringue to create all those lovely air pockets.
    2. Milk: Milk is added to the pancake batter to give it a creamy texture and a bit of moisture. It also thins out the batter, making it easier to cook the pancakes evenly. I used whole milk here; the high fat content helps to make the pancakes nice and tender.
    3. Vanilla Extract: Adds extra flavor to the batter.
    4. Flour: Regular all-purpose flour works great! Too much flour can make the pancakes dry and heavy, so it’s important to measure it out.
    5. Baking Powder: Added to the batter to give it a lift and help the pancakes rise. It works together with the meringue to create an airy texture.
    6. Salt: Just a pinch to boost the overall flavor.
    7. Vinegar: A little bit of white vinegar is added to the egg whites when making the meringue. It helps to stabilize the foam and create a firm texture.
    8. Sugar: Added to the egg whites when making the meringue to help it whip up to perfection.
    9. Cooking Oil: For greasing your pan or griddle. I used vegetable oil! You can also use butter. This is a great option because it adds extra richness and flavor to the soufflé pancakes.

    How to Make Fluffy Japanese Pancakes

    Ready to make the fluffiest pancakes of your life? Let’s get started! It only takes a few steps of whipping up your meringue, mixing your batter ingredients, and then piping it into a hot pan.

    • Separate Eggs: Separate your egg whites and yolks into separate bowls. Place your egg whites in the fridge until you are ready to use them. Then add your milk and vanilla into the bowl with the egg yolks, and whisk to combine.
    • Prepare Batter: In a small bowl, sift together your flour, baking powder, and salt. Add your flour to your egg yolks and mix until all the flour is absorbed. Set aside.
    • Whip Egg Whites: Take your bowl of egg whites out of the fridge and add in your vinegar. Using a hand mixer or stand mixer with a whisk attachment, beat the egg whites until they become frothy but not yet stiff.
    • Add Sugar to Egg White Mixture: Add your sugar to the egg whites 1 tablespoon at a time, whisking continually as you do. Whisk until stiff peaks form. Do not overmix your egg whites or your pancakes won’t be fluffy.
    • Combine: Gently fold your egg white mixture into your egg yolk mixture, being careful not to deflate the egg whites.
    • Heat Skillet: Heat a large skillet over medium low heat, be sure to use a skillet that has a lid, lightly oil your heated skillet.
    • Add Batter to Pan: Using a piping bag with a round tip, or a scoop, place some batter into your skillet to make 3 pancakes. Keep the batter piled as high as you can, cover your pancakes and cook for 6-8 minutes, until the bottom becomes a light golden brown.
    • Flip: Carefully flip your pancakes with a spatula, then cover and cook for an additional 3-6 minutes.
    • Serve Fresh: Remove souffle pancakes from the skillet onto a serving plate and enjoy fresh with your favorite pancake toppings!
    4-photo collage of soufflé pancake batter being prepared and added to a hot pan.

    Tips and Tricks

    Soufflé pancakes need a little more TLC than regular pancakes, but if you keep these tips in mind they’ll turn out perfectly.

    • Cook Longer on Low Heat: Cook low and slow, these pancakes take a little more patience than normal ones, if you try to flip them too early they will deflate.
    • Fold Gently: When folding the meringue into the pancake batter, do it gently! You don’t want to deflate all those lovely air pockets you just created.
    • Flip Gently: Souffle pancakes are delicate, so be gentle when flipping them. Use a wide spatula and flip them carefully to avoid deflating them.
    • Keep it Clean: Make sure your mixing bowl and beaters are completely clean and dry when making the meringue. Any grease or moisture can ruin your meringue and your pancakes.
    • Add Toppings: Experiment with different flavors and toppings to make your souffle pancakes even more delicious. From fruit to Nutella to caramel sauce, the possibilities are endless!

    Pouring syrup over a stack of pancakes.

    How Long Do Soufflé Pancakes Last?

    Because of their light and fluffy texture, these pancakes are best served straight off the griddle and don’t keep very well. Similarly, be sure to use the batter as quick as you can, as it tends to deflate the longer you let it sit. 

    Closeup of a bite of Japanese soufflé pancakes.

    More Pancake Recipes

    If you love all things pancakes, you’re in for a treat! These are a few more wonderful recipes to try. They’re all a little bit different, but so delicious and great for switching up breakfast with.

    Print

    Souffle Pancakes

    Get ready to meet your new favorite breakfast- soufflé pancakes! A classic Japanese sweet treat, these pancakes are super soft and pillowy thanks to the fluffy egg mixture added to the batter! Trust me, you won't want them any other way.
    Course Breakfast, Dessert
    Cuisine Japanese
    Keyword Japanese fluffy pancakes, Japanese pancakes, souffle pancakes
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes
    Servings 6 pancakes
    Calories 120kcal
    Author Alyssa Rivers

    Ingredients

    • 4 large eggs separated
    • 3 tablespoons milk
    • 2 teaspoons vanilla extract
    • ½ cup all purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • ½ teaspoon white vinegar
    • 4 tablespoons granulated sugar
    • Oil for cooking

    Instructions

    • Separate your egg whites and yolks into separate bowls. Place your egg whites in the fridge until you are ready to use them. Add your milk and vanilla into the bowl with the egg yolks, whisk to combine.
    • In a small bowl, sift together your flour, baking powder, and salt. Add your flour to your egg yolks and mix until all the flour is absorbed. Set aside.
    • Take your bowl of egg whites out of the fridge and add in your vinegar, using a hand mixer, beat the egg whites until they become frothy but not yet stiff.
    • Add your sugar to the egg whites 1 tablespoon at a time, whisking continually as you do. Continue to whisk your egg whites and sugar until stiff peaks form. Do not overmix your egg whites or your pancakes won’t be fluffy.
    • Gently fold your egg white mixture into your egg yolk mixture, being careful not to deflate the egg whites.
    • Heat a large skillet over medium low heat, be sure to use a skillet that has a lid, lightly oil your heated skillet.
    • Using a piping bag with a round tip, or a scoop, place some batter into your skillet to make 3 pancakes. Keep the batter piled as high as you can, cover your pancakes and cook for 6-8 minutes, until the bottom becomes a light golden brown.
    • Carefully flip your pancakes, cover and cook for an additional 3-6 minutes.
    • Remove the pancakes from the skillet and enjoy fresh with your favorite pancake toppings!

    Nutrition

    Calories: 120kcal | Carbohydrates: 17g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 110mg | Sodium: 240mg | Potassium: 200mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 171IU | Calcium: 85mg | Iron: 1mg
  • Spinach Stuffed Salmon

    Spinach Stuffed Salmon

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    This spinach stuffed salmon is a flavor explosion, with the creamy richness of the cheese and the earthy goodness of the spinach perfectly complementing the tender, flaky salmon. It’s a restaurant-quality meal that’s ready in just 45 minutes!

    Salmon is one of my favorite kinds of seafood to make. It’s always buttery and flaky, and works well with so many different flavors! After you make this delicious stuffed salmon, here are a few more recipes to add to the dinner rotation: brown sugar glazed salmon, salmon piccata, and miso glazed salmon! They’re all absolutely delicious and will make everyone in your family a seafood lover.

    3 stuffed salmon filets on a white plate.

    Spinach Stuffed Salmon Recipe

    Skip the fancy seafood restaurant and make this tasty spinach stuffed salmon at home instead! It’s filled to the brim (literally) with creamy, savory flavor that will have your whole family drooling. The spinach and cream cheese filling is the best way to add a pop of rich goodness to an already delicious dish. It takes baked salmon from good to great! Plus, with how good it tastes, you won’t even realize that you’re getting your daily dose of veggies from the spinach! A win-win!

    Seriously though, this is one of the best salmon recipes that I’ve tried to date. The salmon itself turns out perfectly flavorful, flaky, and tender thanks to a brush of olive oil and sprinkling of salt and pepper. Baking it ensures that the outside reaches roasted, golden perfection, while the inside is still nice and soft! But let’s talk about this cheesy filling. It not only adds insanely delicious flavor, but moisture as well, so the salmon is perfectly melt in your mouth! If you’re not already convinced, stuffed salmon is super easy to make and takes less than an hour, so this recipe is definitely one to add to the lineup this week. You won’t regret it!

    All Ingredients Needed

    This mouthwatering stuffed salmon recipe brings together a lineup of ingredients that will dazzle your taste buds and leave you wanting more. From tender salmon fillets to cream cheese, zesty lemon, and a sprinkle of Italian seasoning, each component adds its own unique touch to create a dish that’s bursting with flavor. It’s the perfect meal to impress friends and family with! Note: all measurements can be found below in the recipe card.

    1. Skinless Salmon Fillets: These provide a delicious and healthy base for our dish. (Psst- you can also make this recipe with chicken breasts!)
    2. Olive Oil: Adds a touch of richness and helps to enhance the flavors of the salmon. It also helps the salmon cook up nicely in the oven.
    3. Salt and Pepper: A sprinkle of salt and pepper will bring out the delicious, natural flavors of the salmon.

    For the Filling:

    1. Water: Used for cooking the spinach in.
    2. Baby Spinach: These tender, vibrant leaves add a pop of color and a burst of freshness to our dish. You can also use kale as a substitute.
    3. Cream Cheese: The base of the creamy, dreamy filling! Softened cream cheese adds a velvety richness to the dish. I mean let’s be real, cream cheese is so delicious and makes everything 100 times better.
    4. Parmesan Cheese: Gives the filling a cheesy, savory flavor. Grate your own parmesan for the best flavor! Mozzarella cheese is another great option.
    5. Lemon Pepper: This combines the tanginess of lemon zest with the subtle heat of black pepper. It adds a refreshing kick to the dish, brightening up all the flavors.
    6. Italian Seasoning: Infuses the stuffed salmon with a touch of Mediterranean magic. Try making your own blend using my recipe here!
    7. Lemon Juice: Freshly squeezed lemon juice adds a burst of citrusy goodness, balancing the richness of the cream cheese filling. It’s the perfect finishing touch to elevate the flavors.

    How to Make Spinach Stuffed Salmon

    Besides using an air fryer, baking salmon is my favorite way to prepare it. The even heat means that your salmon will be cooked through perfectly. Sometimes low and slow is the way to go! Roasting your salmon gives it a delicious, golden brown outer layer while making the cheesy filling hot and bubbly. I know you’re going to be as obsessed with this salmon as I am.

    1. Preheat Oven, Prep Pan: Preheat your oven to 475 degrees Fahrenheit and then prepare a baking sheet by lining it with parchment paper.
    2. Prepare Salmon: Pat your filets dry with a paper towel and rub them with the olive oil. Then sprinkle salt and pepper on both sides of the filets.
    3. Slice: Cut a slit in the side of each filet, be careful not to go all the way through the filets, just enough to create a pocket
    4. Cook Spinach: In a medium pan over medium high heat, sauté your spinach with the water until your spinach is wilted. Remove the spinach from heat and then drain any excess water off if needed.
    5. Stuffing Mixture: In a medium bowl add your cooked spinach, cream cheese, parmesan cheese, salt, lemon pepper, and Italian seasoning. Then mix your filling until it is well combined.
    6. Add to Salmon: Stuff each prepared salmon filet and then place them on the parchment lined baking sheet. Just before baking, pour the lemon juice over each stuffed filet.
    7. Bake: Bake for about 8-10 minutes. Salmon should flake apart easily with a fork.
    8. Serve: Serve stuffed salmon fresh with sliced lemon and your favorite side dish. I like completing my meal with asparagus, potatoes, or brussels sprouts!

    Can I Cook Stuffed Salmon in an Air Fryer?

    Yes! It’s a great option if you’re short on time. Place stuffed salmon filets in your air fryer basket and cook for 13-15 minutes at 390 degrees Fahrenheit.

    4-photo collage of spinach being cooked, the filling mixture being prepared, then added to the inside of each salmon filet.

    Tips and Variations

    With so many ways to customize and perfect stuffed salmon, unleash your creativity and create a meal that’s just the way you like it!

    • Use High-Quality Salmon: Look for fresh, wild-caught salmon that’s free from any blemishes or discoloration.
    • Season Your Salmon: Don’t be shy with the seasoning! Add a generous amount of salt, pepper, garlic powder, and any other herbs and spices that you enjoy. Old bay seasoning or Cajun seasoning are great options as well! This will enhance the natural flavor of the salmon and make it even more delicious.
    • Use a Sharp Knife: A sharp knife is essential when it comes to cutting and stuffing the salmon. This will ensure that you get clean and precise cuts, which will help the filling stay in place.
    • More Filling Options: Cream cheese and spinach are a classic combo, but you can also try other ingredients like feta cheese, roasted garlic, or even crab meat to double down on seafood-y goodness.

    4 pieces of cooked fish on a white plate.

    How Long Does Stuffed Salmon Last?

    Although stuffed salmon is best served fresh, don’t let your leftovers go to waste! Here’s how you can keep this dish tasting fresh and delicious for a few days.

    • In the Refrigerator: Once the fish has cooled, transfer it to an airtight container or a resealable plastic bag. It will stay good for about 3 days.
    • In the Freezer: Transfer stuffed salmon to a freezer bag and store for up to 1 month. Don’t worry about thawing it, it can be cooked straight from the freezer!
    • Reheating: When you’re ready to eat, simply reheat the stuffed salmon in the oven at 350 degrees Fahrenheit for 10-12 minutes, or until heated through.

    Closeup of stuffed salmon with a bite taken out of it, so the cream cheese spinach filling can be seen.

    Looking for More Salmon Recipes?

    If you couldn’t get enough of the deliciousness that is stuffed salmon, then hold onto your chef’s hats, because I’ve got a whole host of recipes that are sure to make your taste buds dance with joy. If you have a couple extra filets on hand, you’ll have to try them out in these other amazing recipes.

    • Preheat your oven to 475 degrees fahrenheit and prepare a baking sheet by lining it with parchment paper.

    • Dry your filets with a paper towel and rub them with the olive oil, sprinkle salt and pepper on both sides of the filets.

    • Cut a slit in the side of each filet, be careful not to go all the way through the filets, just enough to create a pocket

    • In a medium pan over medium high heat, saute your spinach with the water until your spinach is wilted. Remove the spinach from heat and drain any excess water off if needed.

    • In a medium bowl add your cooked spinach, cream cheese, parmesan cheese, salt, lemon pepper, and italian seasoning. Mix your filling until it is well combined.

    • Stuff each prepared salmon filet and place them on the parchment lined baking sheet. Just before baking, pour the lemon juice over each stuffed filet.

    • Bake for about 8-10 minutes. Salmon should flake apart easily with a fork.

    • Serve fresh with sliced lemon.

    Serves: 4

    Calories438kcal (22%)Carbohydrates4g (1%)Protein39g (78%)Fat29g (45%)Saturated Fat9g (45%)Polyunsaturated Fat6gMonounsaturated Fat12gCholesterol126mg (42%)Sodium1161mg (48%)Potassium1067mg (30%)Fiber1g (4%)Sugar1g (1%)Vitamin A3326IU (67%)Vitamin C8mg (10%)Calcium166mg (17%)Iron3mg (17%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner

    Cuisine American, Mediterranean

    Keyword spinach stuffed salmon, spinach stuffed salmon recipe, stuffed salmon

  • Mississippi Mud Pie

    Mississippi Mud Pie

    Chocolate lovers, this Mississippi Mud Pie is for you! A silky chocolate filling topped with whipped cream and chocolate shavings, all eaten on an Oreo crust. It doesn’t get much more delicious than that!

    I love delicious pies that I can eat all year long. If you make this pie and want to come back for more, then you must try this delicious Fresh Strawberry Pie, this simple No Bake Cream Cheese Peanut Butter Pie, and this insanely delicious Lemon Chess Pie. Pie is a staple at our house and these ones you cannot miss!

    A slice of Mississippi mud pie being taken out with a gold server.

    What is Mississippi Mud Pie?

    This pie came from (you guessed it!) Mississippi! The color of this pie was said to look like the muddy banks of the Mississippi River but don’t worry. No mud was involved in making this pie. Only delicious and silky milk chocolate. This pie is made of delicious layers, and changing up the toppings is how I get away with serving this over and over again! Try switching out the chocolate curls for some sprinkles, a chocolate sauce, or even more crushed Oreos.

    A chocolate dessert that goes with everything is a staple, and that’s exactly what this recipe is. It is a staple that you will come back to over and over again because everyone who eats it loves it. They can’t resist coming back for seconds! I especially love serving this in the summer because there isn’t a better way to wrap up a BBQ than with some delicious chocolate!

    Ingredients in Mississippi Mud Pie Recipe

    Once you see this list of ingredients, you will be licking your lips, and your mouth will be watering! This dessert is so delicious and packed with sweet, chocolatey flavors. Check out the recipe card at the bottom of the post for exact measurements.

    Cookie Crust

    • Oreo Cookies: Is there anything better than an Oreo crust for a pie?
    • Unsalted Butter: The butter is melted and helps to combine the cookies so that you can press and shape the crust.
    • Salt: The salt enhances the flavors in the Oreo cookie crust.

    Brownie Layer

    • Unsalted Butter: I use unsalted butter in the brownie layer.
    • Semi-Sweet Chocolate Chips: You can use milk chocolate chips, but I like the flavor that semi-sweet chocolate chips bring to the pie.
    • Sugar: This sweetens everything up.
    • Brown Sugar: When you measure the brown sugar, make sure it’s packed.
    • Unsweetened Cocoa Powder: This adds a chocolate flavor as well as color to the brownies.
    • Vanilla Extract: A splash of vanilla enhances the sweet flavors in this pie.
    • Large Eggs: Make sure your eggs are at room temperature before mixing them in.
    • Baking Powder: This helps the brownies to rise and become soft and chewy.
    • Salt: The salt brings out all the different flavors in the recipe.
    • Flour: I used all-purpose flour in this recipe.

    Pudding Layer

    • Chocolate Pudding: This layer is silky smooth in the pie!
    • Whole Milk: Whole milk is mixed with the pudding to make it nice and smooth.

    Whipped Topping

    • Heavy Whipping Cream: Chill this in your fridge before mixing this up.
    • Powdered Sugar: This will sweeten up the whipped topping.
    3 photos showing how to make the Oreo crust and how to add in the different layers of brownie and chocolate.

    How to Make Mississippi Mud Pie

    This pie is simple to make but requires some time to chill in the fridge. It’s the perfect dessert to make ahead of time and have it ready to go when your guests arrive!

    Crust

    1. Preheat Oven: Preheat the oven to 350 degrees Fahrenheit.
    2. Blend Crumbs: Place the cookies in a food processor and process until you have a fine crumb.
    3. Press: Mix the melted butter and salt in the food processor until combined. Press the cookie mixture into a 9-inch pie dish or tart pan (make sure the tart pan has 2-inch sides if using one.)
    4. Bake: Bake for 10 minutes. Let cool while you mix together the brownie layer.

    Brownie Layer

    1. Melt Chocolate: Add butter and chocolate chips in a large bowl. Heat in the microwave in 20-second intervals until fully melted, stirring between intervals.
    2. Combine: Add the remaining ingredients to the melted chocolate and mix until combined.
    3. Add to Crust: Add to the baked Oreo crust. Bake for 25-30 minutes until a toothpick comes out clean from the center.
    4. Cool: Let cool completely.

    Pudding Layer

    1. Whisk: Whisk together the pudding mix and milk and set aside to thicken.
    2. Chill: Once thickened, pour over the cooled brownie layer. Cover with plastic wrap and chill for 4-5 hours.

    Whipped Topping

    1. Beat with a Mixer: Add the whipped cream and powdered sugar to a large bowl. Beat with a hand mixer until medium-stiff peaks.
    2. Add to Pie and Garnish: Top the chilled Mississippi mud pie with the whipped cream. Add chocolate curls, crushed Oreos, or a chocolate sauce drizzle if desired.
    The side view of a Mississippi mud pie with a slice cute out so that you can see the inside layers of the pie.

    Easy Substitutions

    Here are some time-saving tips to make this Mississippi mud pie in case you are in a time crunch. These taste delicious and take less time than making brownies and whipped cream from scratch.

    • Use a Brownie Mix: For an easy alternative to making your own brownie, replace the brownie recipe with 1 box of brownie mix prepared according to the directions on the box. Add to the Oreo crust and bake according to the box. 
    • Use Frozen Whipped Topping: The homemade whipped cream can be replaced with frozen whipped topping (like cool whip) that has been thawed to make it even easier.

    A slice of Mississippi mud pie on a plate.

    How to Store Leftovers

    This Mississippi mud pie is great to make ahead of time because you have to chill it anyways. If you are lucky enough to have leftovers, then you will be happy to know that these last a few days when stored properly.

    In the Refrigerator: Store the leftover Mississippi mud pie in an airtight container (or cover it with some foil). It will last in the fridge for about 3-4 days.

    More Chocolate Desserts to Try

    You can’t beat a chocolate dessert but choosing which one to make can be hard because there are so many! I have narrowed down a few more that you should definitely try. They are all out of a chocolate lovers dream!

    Print

    Mississippi Mud Pie

    Chocolate lovers, this Mississippi Mud Pie is for you! A silky chocolate filling topped with whipped cream and chocolate shavings, all eaten on an Oreo crust. It doesn't get much more delicious than that! 
    Course Dessert
    Cuisine American
    Keyword Mississippi Mud Pie
    Prep Time 40 minutes
    Cook Time 40 minutes
    Chill Time 4 hours
    Total Time 5 hours 20 minutes
    Servings 8 People
    Calories 759kcal
    Author Alyssa Rivers

    Ingredients

    Cookie Crust

    • 30 Oreo cookies
    • 4 tablespoons unsalted butter melted
    • 1 pinch salt

    Brownie Layer

    • ½ cup unsalted butter
    • ¾ cup semi-sweet chocolate chips
    • ½ cup granulated sugar
    • ½ cup brown sugar packed
    • 6 tablespoons unsweetened cocoa powder
    • 1 teaspoon vanilla extract
    • 2 large eggs room temperature
    • ¼ teaspoon baking powder
    • ¼ teaspoon salt
    • ½ cup all-purpose flour

    Pudding layer

    • (1) 3.9 ounce package chocolate pudding
    • 2 cups whole milk

    Whipped topping

    • 1 cup heavy whipping cream chilled
    • 2 tablespoons powdered sugar

    Instructions

    Crust

    • Preheat the oven to 350 degrees Fahrenheit.
    • Place the cookies in a food processor and process until you have a fine crumb.
    • Add the melted butter and salt to the food processor and mix until combined. Press the cookie mixture into a 9-inch pie dish or tart pan (just make sure the tart pan has 2-inch sides if using one.)
    • Bake for 10 Minutes. Let cool while you mix together the brownie layer.

    Brownie Layer

    • In a large bowl, add the butter and chocolate chips. Heat in the microwave in 20-second intervals until fully melted, stirring between intervals.
    • Add the remaining ingredients to the melted chocolate and mix until combined.
    • Add to the baked oreo crust. Bake for 25-30 minutes, until a toothpick comes out clean from the center.
    • Let cool completely.

    Pudding Layer

    • Whisk together the pudding mix and milk and set aside to thicken.
    • Once thickened, pour over the cooled brownie layer. Cover with plastic wrap and chill for 4-5 hours.

    Whipped Topping

    • Add the whipped cream and powdered sugar to a large bowl. Beat with a hand mixer until medium stiff peaks.
    • Top the chilled pie with the whipped cream. Add chocolate curls, crushed oreos, or a chocolate sauce drizzle if desired.

    Nutrition

    Calories: 759kcal | Carbohydrates: 81g | Protein: 9g | Fat: 47g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 310mg | Potassium: 439mg | Fiber: 4g | Sugar: 56g | Vitamin A: 1134IU | Vitamin C: 0.2mg | Calcium: 149mg | Iron: 8mg
  • Baked Sweet and Sour Chicken

    Baked Sweet and Sour Chicken

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    Baked Sweet and Sour Chicken is 1000x better than any takeout! It’s crispy on the outside, juicy on the inside and exploding with flavor. There is a reason why this is our favorite recipe on the blog!

    This meal is going to blow your family away! I love to complete this meal with this dishes like Homemade Egg Rolls, Cream Cheese Wontons or Easy Fried Rice.

    Juicy, tender Baked Sweet and Sour Chicken on top of rice.

    The BEST Sweet and Sour Chicken

    I am going to keep this as short and simple as possible…you NEED to make this sweet and sour chicken recipe. This recipe is number one for a reason, it’s absolutely incredible. We have yet to find any takeout restaurant beat this recipe. (And that’s saying something, because I love Chinese takeout!)

    A simple cornstarch batter makes each piece of chicken nice and crispy, and the sauce is to die for! It’s savory and sweet with the best hint of tang. The sauce thickens as it cooks, coating the chicken perfectly. Everything is super simple to make, so prepare for this sweet and sour chicken to be a regular in your weekly dinner rotation. Easy takeout at home, what could be better than that? (Find more “better than takeout” recipes here!)

    Chinese Sweet and Sour Chicken Ingredients

    Restaurant-quality sweet and sour chicken, but from the comfort of your home! These are all the ingredients you’ll need to make the perfect crispy chicken smothered in a mouthwatering, savory glaze. All measurements can be found below in the recipe card.

    • Chicken Breasts: Use boneless, skinless chicken breasts for easy prep. This recipe also works really well with skinless chicken thighs or pork if you want to switch things up!
    • Salt and Black Pepper: Give the chicken its first layer of flavor. Add to taste!
    • Cornstarch: Creates a superb crunch.
    • Eggs: Helps the coating stick to each piece of chicken.
    • Canola Oil: Just enough to give the chicken a quick fry for crispiness.
    • Granulated Sugar: Gives the sauce a touch of sweetness. You can also use brown sugar if you’d like! It will give your chicken a deeper, more caramel-like flavor.
    • Ketchup: Adds some extra flavor to the sauce.
    • White Vinegar and Apple Cider Vinegar: I love adding a combination of both because it gives the sauce a tangy flavor, but a bit of sweetness too!
    • Soy Sauce: A must-add for any savory Asian dish! I used low-sodium soy sauce, but whatever you have on hand works great!
    • Garlic Salt: Adds the perfect punch of savory flavor.
    Coating each piece of chicken in a cornstarch breading.

    Sweet and Sour Baked Chicken Recipe

    Making this sweet and sour chicken doesn’t take much effort at all! Once you get a taste, you’ll be happy you didn’t order takeout! The crispy breading and flavor of the sweet and sour sauce is seriously the best. You can’t beat the fresh flavor of making Chinese takeout from scratch!

    1. Prep: Preheat oven to 325 degrees. Cut your chicken breasts into bite sized pieces and then season with salt and pepper.
    2. Dip: Add cornstarch and slightly beaten eggs to separate bowls. Dip the chicken FIRST in the cornstarch and then coat in the egg mixture.
    3. Flash Fry: Heat canola oil in a large pan over medium high heat and cook chicken until brown but not fully cooked throughout. Place the chicken in a 9×13 inch baking dish.
    4. Prepare Sauce: In a medium sized mixing cowl, whisk together sugar, ketchup, apple cider vinegar, white vinegar, soy sauce and garlic salt.
    5. Bake: Pour over the chicken and bake for an hour. Stir every 15 minutes to coat them in the sauce.
    Frying the coating on Baked Sweet and Sour Chicken then adding it to a baking dish.

    Tips and Tricks

    These are a few tips to keep in mind so your chicken turns out as delicious as possible! I’ve also included a few ways to switch things up. That’s the beauty of making sweet and sour chicken at home instead of ordering takeout. You can customize it however you want!

    • Method to the Madness: Make sure you first coat your chicken in the cornstarch and then the egg. This method makes the perfect breading for the chicken.
    • Flash Frying: Don’t cook the chicken all the way through before baking. You just want to get the chicken lightly brown on the outside, and then it bakes to perfection.
    • Vinegar: You can use all apple cider vinegar, but I wouldn’t use all white vinegar, the flavor and zing will be different. If you want a lighter flavor you can also use rice vinegar, it’s still tangy but a little milder.
    • Make it Saucy: If you like your dish saucy, double the sauce recipe and place half on the chicken and another half on the stove in a pot at a simmer for 8-10 minutes until thickened.
    • Add Veggies: Feel free to add vegetables or pineapple chunks to the dish before baking. (You can even add a little bit of pineapple juice to your sauce!) Chopped red bell peppers, bamboo shoots, chopped onions, broccoli, or snow peas are all great options as well.

    Top-down view of baked chicken in a white dish.

    Storing Leftovers

    One of the great things about Chinese takeout is that it’s super easy to store and reheat. It tastes just as good the next day! Heat up some rice and you have a quick and delicious lunch on your hands.

    • In the Refrigerator: Place leftovers in an airtight container in the fridge for up to 3-4 days.
    • In the Freezer: Leftovers can be frozen too. Just place in a freezer-safe container or bag and freeze for 2-3 months. Let thaw overnight in the fridge before reheating.
    • To Reheat: Sweet and sour chicken is best reheated on the stove. Reheating it in the microwave can make the chicken rubbery and overcooked. Place leftovers in a saucepan on the stovetop and heat on medium heat, stirring often, until heated through.

    Closeup of crispy, juicy, tender Baked Sweet and Sour Chicken.

    More Amazingly Delicious Baked Chicken Dishes

    If you have some extra chicken breasts hanging out in your freezer, here are more great ways to use them up! Not only are these recipes insanely delicious, but they’re also super easy to make and use a lot of pantry staple ingredients. Plus, my picky eaters can’t get enough of them which is the biggest win!

    • Preheat oven to 325 degrees Fahrenheit. Cut chicken breasts into bite-sized pieces and season with salt and pepper.

    • In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.

    • Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.

    • In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt. Pour over chicken and bake for 1 hour.

    • I stirred the chicken every 15 minutes so that it coated them in the sauce.

    Updated on May 10, 2023
    Originally Posted on July 4, 2013

    Serves: 6

    Calories553kcal (28%)Carbohydrates66g (22%)Protein35g (70%)Fat15g (23%)Saturated Fat2g (10%)Cholesterol178mg (59%)Sodium777mg (32%)Potassium627mg (18%)Fiber1g (4%)Sugar36g (40%)Vitamin A215IU (4%)Vitamin C2mg (2%)Calcium20mg (2%)Iron1mg (6%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner, Main Course

    Cuisine American, Asian American, Chinese

    Keyword baked sweet and sour chicken, sweet and sour chicken

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  • Soft Sugar Cookies

    Soft Sugar Cookies

    These soft sugar cookies are perfectly chewy on the inside with sweet golden edges on the outside! The drop-style method makes these the easiest sugar cookies you will ever make, and everyone will fall in love with the chewy texture.

    Quick and easy sugar cookies are definitely the way to go because this recipe doesn’t require any chilling or rolling out. The dough is rolled in sugar resulting in sweet crispy edges and soft chewy centers. The outcome is perfect in my opinion, and they remind me of my favorite snickerdoodle cookie recipe. And if you love sugar cookies, I also recommend making my go-to sugar cookies or trying this yummy recipe.

    Close up side view of soft sugar cookies stacked on a cooling rack. The cookie on top of the stack is broken in half with the other half on the counter.

    Soft and Chewy Sugar Cookies

    I can’t wait for you to make these because everyone will go crazy over the soft and chewy texture of these cookies! The dough is buttery and delicious, and the extra sugar on the outside bakes up perfectly golden. This recipe is perfect to whip up when you’re short on time but want to impress your guests.

    The texture of this cookie is the best of both worlds because it is soft with a little bit of crunch on the outside. It keeps everyone coming for more because they love the flavors and textures of this cookie. If you are wanting more easy AND delicious desserts to wow your guests, try my brownies, this no-bake key lime pie, or this super easy dessert pizza.

    Ingredients Needed to Make Easy Sugar Cookies

    I love that this recipe only requires a few simple ingredients. Most of the ingredients you will already have on hand, so you can make them any time you want! I make these soft sugar cookies year-round, not just for holidays. They’re just that good! Check out the recipe card at the bottom of the post for exact measurements.

    • Butter: If your ingredients are at room temperature then they will mix together more smoothly. 
    • Sugar: Granulated sugar will make this recipe sweet. Rolling in sugar helps the achieve crispy edges!
    • Egg: The egg will help bind the dough together. The yoke also adds chewiness.
    • Vanilla Extract: This will enhance the flavors of the sweet ingredients. 
    • Flour: I used all-purpose flour for this recipe. 
    • Baking Powder: This helps the cookie be soft.
    • Salt: This enhances the flavors.

    This recipe comes together in a matter of minutes and you are going to love how easy they are to make! These soft sugar cookies are always the first cookies to go at any party. I am always using this no-fail recipe because they are fast and delicious. You will definitely want to keep this recipe close by because it will be on repeat!

    1. Preheat Oven: Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. Set aside.
    2. Beat: Beat the butter and sugar together on high for 3-4 minutes, until pale and fluffy. Add the egg, egg yolk, and vanilla and beat until combined. I like to use my electric hand mixer!
    3. Add Dry Ingredients: Add the flour, baking powder, and salt. Beat just until combined.
    4. Roll in Sugar: Use a large cookie scoop to scoop the dough. Roll into a ball and then roll in a small bowl with ¼ cup granulated sugar.
    5. Bake: Bake for 12-14 minutes, until the edges of the cookies are just starting to get color on them. They will look severely underdone, but they will continue to bake on the baking sheet.
    6. Cool: Remove from the oven and let sit on the baking sheet for 3 minutes before transferring to a cooling rack.
    First photo of the butter and sugar creamed together. Second photo is the flour added to the creamed mixture. Third photo is the sugar cookie dough mixed. Fourth photo is a ball of dough rolled in a bowl of sugar.

    Tips and Variations

    These soft sugar cookies are SO GOOD, and I want to help make sure that yours turn out perfectly! Here are a few tips and tricks to help make these cookies soft and chewy.

    • Cream Well: Be sure to beat the butter and sugar together for the full 3-4 minutes. It will become pale and very fluffy and will create softer, fluffier cookies. 
    • Use High-Quality Vanilla: These cookies have a very simple flavor profile, so high-quality vanilla goes a long way. 
    • Don’t Overbake: Don’t overbake the cookies! Pull them from the oven when the edges are just barely turning golden brown. They will look very underbaked, but they will continue to cook as they cool on the baking sheet.
    • Change Up the Extract: Sometimes I substitute the vanilla with coconut or almond extract. Lemon extract would be yummy too!
    • Add Frosting: These soft sugar cookies are perfect on their own, but feel free to add your favorite frosting if you like.
    • Fun Add-Ins: It’s fun to add lemon zest or lime zest to add more flavor. You can also add sprinkles to the dough for added color!

    Close up view of stacked sugar cookies on a cooling rack. Cookies are broken in half and stacked next to each other.

    Storing Leftovers

    These soft sugar cookies make fantastic leftovers because the softness will last if stored correctly. So double up that recipe and make a few extra to enjoy later!

    • On the Counter: Store any leftover cookies in an airtight container on your counter. They will last up to 7 days!
    • In the Freezer: After baking, allow the cookies to cool completely. Place them in a single layer on a baking sheet to flash freeze them first, then place them in a freezer-safe sealable bag or container. Freeze for up to 1 month. For best results, wrap the cookies individually in plastic wrap before placing them in a sealable container.

    Overhead view of soft sugar cookies stacked on a cooling rack.

    More Delicious Cookies To Try

    Cookie recipes are always great to have on hand because they are easy to whip up and everyone loves them! They are also great to take to parties because they transport well. Here are some of our favorite cookie recipes that you have to try!

    Print

    Soft Sugar Cookies

    These soft sugar cookies are perfectly chewy on the inside with sweet golden edges on the outside! The drop-style method makes these the easiest sugar cookies you will ever make, and everyone will fall in love with the chewy texture.
    Course Dessert
    Cuisine American
    Keyword chewy sugar cookies, soft sugar cookies, sugar cookies
    Prep Time 15 minutes
    Cook Time 14 minutes
    Total Time 29 minutes
    Servings 24 Cookies
    Calories 158kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup unsalted butter, room temperature
    • 1 ⅓ cup granulated sugar, plus ¼ cup for rolling
    • 1 large egg, plus 1 egg yolk at room temperature
    • 1 teaspoon vanilla extract
    • 2 ⅓ cup all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon salt

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. Set aside.
    • Beat the butter and sugar together on high for 3-4 minutes, until pale and fluffy. Add the egg, egg yolk, and vanilla and beat until combined.
    • Add the flour, baking powder, and salt. Beat until just combined.
    • Use a large cookie scoop to scoop the dough. Roll into a ball and then roll in a small bowl with ¼ cup granulated sugar.
    • Bake for 12-14 minutes, until the edges of the cookies are just starting to get color on them. They will look severely underdone, but they will continue to bake on the baking sheet.
    • Remove from the oven and let sit on the baking sheet for 3 minutes before transferring to a cooling rack.

    Nutrition

    Calories: 158kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 53mg | Potassium: 35mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 246IU | Calcium: 12mg | Iron: 1mg