TEST Recipe Site

Author: Infoodita Admin

  • 10-Minute Pesto Pasta

    10-Minute Pesto Pasta

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    10-minute pesto pasta is made with fresh basil, parmesan, pine nuts, and olive oil. It brings incredible flavor to your pasta dish and is ready in no time at all! 

    Nothing is quite as impressive (or delicious!) as some homemade pesto! For more pesto-inspired recipes, be sure to try Easy Baked Pesto Chicken, Pesto Pasta Salad, or this Basil Pesto Chicken Sandwich.

    Top-down view of pesto pasta served in a gray bowl, garnished with herbs.

    Quick and Easy Pesto Pasta

    The Kohler Food and Wine Festival is a four-day extravaganza of food, good wine, and plenty of fun activities. We loved attending the events featuring the celebrity chefs. Fabio Viviani was such a blast to watch and so much fun. He showed us how to make some homemade pasta and an easy pesto. We all got to taste what he had created and it stood out as one of my favorites! I love when you can create something so easy and have it be so fresh and full of flavor. He is an incredible chef and has some amazing recipes in his book. What an experience to be able to meet celebrity chefs!

    The recipe that I am sharing with you today is the creamy pesto pasta that he created. I love it because it is ready in just 10 minutes! It can be used as a simple side or you can easily add some protein in (this shredded chicken is perfect!) to make it the main dish! Either way, you’re going to absolutely LOVE the fresh, nutty, and savory flavor of this homemade pesto. It’s so much better than store-bought! For more tasty recipes inspired by Italian cuisine, find my full list here!

    Alyssa taking a picture with Fabio Viviani.

    Ingredients for Pesto Pasta

    Since this recipe has such a simple ingredient list, the key to making the best pesto is to make sure everything is as fresh as possible! This is one of my favorite pasta dishes because I usually have everything needed to make it on hand! All measurements can be found below in the recipe card.

    • Basil Leaves: This gives pesto its signature fresh and aromatic flavor.
    • Garlic: You can never go wrong with garlic! This gets blended with the basil, nuts, and cheese to add the perfect savory flavor to the sauce.
    • Toasted Pine Nuts: Add a soft nutty flavor to the pesto.
    • Parmesan Cheese: If you really want to take your pesto to the next level, try grating your own parmesan! The flavor is unmatched.
    • Extra-Virgin Olive Oil: Olive oil helps everything blend together smoothly. I love adding it because it has the best earthy flavor, too! I would recommend using a high-quality, extra virgin olive oil here because it really adds a great flavor to the dish.
    • Salt and Pepper: Add to taste!
    • Pasta: I used shell pasta to hold in the delicious sauce, but feel free to use your favorite kind here! Penne, ziti, and classic spaghetti are all great choices!
    4-photo collage of pesto ingredients being blended into a paste.

    How to Make Homemade Pesto

    This is such a quick and easy meal to make for your family. Everyone is going to love it! It really doesn’t get any easier than this. Simply blend the ingredients together, season to taste, and toss it with your favorite pasta!

    1. Add Ingredients: In a food processor combine basil, garlic, toasted pine nuts, parmesan cheese, olive oil, and salt and pepper.
    2. Blend: Pulse until desired chunkiness.  Adjust to desired seasonings.  
    3. Combine: Heat pesto in a medium skillet and toss with hot pasta.

    What Can I Serve With Pesto?

    Pesto is usually tossed with pasta, but it’s also a delicious sauce for meat, fish, chicken, and vegetables. Just spread the pesto onto salmon or chicken! If it’s too thick, you can thin it out a bit with olive oil until you reach your desired consistency.

    Shell pasta tossed with pesto in a white and blue skillet.

    Tips, Tricks, and Variations

    As easy as pesto is to make, if you keep these simple tips in mind, you can really take it to the next level! If you’re anything like me, you’ll want to make it all the time because it’s so incredibly tasty!

    • Wash Your Basil: Before you add your basil to a food processor or blender, make sure it’s clean and free of any dirt. Be sure to wash your greens in cold water, they’ll wilt if you wash them in warm water.
    • Use Other Nuts: Although pesto is made traditionally with pine nuts, you can substitute these for pecans, pistachios, or walnuts.
    • Swap Out Cheese: You’ll want to use harder cheeses here instead of melty cheeses like mozzarella. If you don’t use parmesan, I suggest trying out shredded asiago or romano.
    • Making Pesto Without Nuts: If you have a nut allergy, you can substitute the pine nuts for sunflower seeds.
    • Make it Vegan: This pesto recipe is great for vegetarian diets, but if you want to make it vegan, simply swap out the parmesan for dairy-free cheese!

    Storing Leftovers

    The best way to store 10-minute pesto pasta is in the refrigerator. Homemade pesto will keep for about a week or so. An unopened bottle of pesto will keep for about 3 weeks and an opened bottle will keep for about two weeks in the fridge.

    • In the Refrigerator: Pesto tossed with cooked pasta will last for 2-3 days in an airtight container. Pesto stored alone in an airtight jar will last for 1 week.
    • In the Freezer: Store leftover pesto in a freezer bag for up to 6 months. Thaw in the fridge overnight before use.

    Closeup of a fork skewering multiple shell-shaped noodles.

    More Pesto Recipes

    Can’t get enough of the nutty, savory flavor of pesto? I’ve got you covered! These are a few more delicious pesto recipes that your family will go crazy over! If you have any homemade pesto left over, these recipes are great for using it up!

    • In a food processor combine basil, garlic, toasted pine nuts, parmesan cheese, olive oil and salt and pepper.  Pulse until desired chunkiness.  Adjust to desired seasonings.  

    • Heat pesto in a medium skillet and toss with hot pasta.  

    Serves: 5

    Calories804kcal (40%)Carbohydrates69g (23%)Protein20g (40%)Fat50g (77%)Saturated Fat10g (50%)Polyunsaturated Fat5gMonounsaturated Fat33gCholesterol14mg (5%)Sodium328mg (14%)Potassium285mg (8%)Fiber3g (12%)Sugar3g (3%)Vitamin A1169IU (23%)Vitamin C4mg (5%)Calcium294mg (29%)Iron2mg (11%)

    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, Side Dish

    Cuisine Italian

    Keyword 10 minute pesto pasta recipe, pesto pasta recipe

  • Homemade Mexican Chorizo

    Homemade Mexican Chorizo

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    This homemade Mexican chorizo recipe is easy to make and use in any recipe that calls for chorizo meat. Perfectly seasoned ground pork results in the classic flavors of chorizo using authentic spices and a hint of vinegar. You will fall in love with these flavors!

    I love Mexican food and being able to make it at home. There is so much flavor packed into a dish that everyone in my family devours. If you love Mexican food like I do you’ll love this Slow Cooker Barbacoa Beef in a corn tortilla. Serve them with these Homemade Refried Beans and this Amazing Mexican Corn Salad. It’s the ultimate hearty and flavor-packed meal!

    Chorizo ground pork in a white pan with a wooden spoon taking a scoop out.

    What is Mexican Chorizo?

    Mexican Chorizo is a flavorful sausage that is traditionally made from ground pork. It is so yummy with a side of dirty rice and fresh pico de gallo. This fresh Mexican Chorizo is flavorful and known for being well seasoned with spices like chili powder, paprika, cumin, and oregano. You don’t have to make this ground pork dish into a chorizo sausage. You can just eat the meat on its own, in a taco, or in enchiladas.

    Mexican Chorizo is different from Spanish Chorizo because Spanish Chorizo is usually cured like salami or pepperoni. You don’t have to cure this Mexican Chorizo. It is just cooked in a pan with all of the seasonings. You will love this recipe because the spices are so unique and really make this dish stand out. I love to make Chorizo because it is so easy and everyone compliments the flavors.

    Ingredients in Homemade Chorizo

    Chorizo is so full of flavor without very many ingredients. I love how simple this meal is because it is so filling and fun to eat. Your family will ask for this dish again and again! Most of the ingredients you will have on hand already. If you have to buy any spices you can add them to your spice cabinet to use again and again. See the recipe card below for exact measurements.

    • Ground Pork: Chorizo translates to spicy pork sausage, so it is the traditional meat to use for this dish. If you want more fat in your chorizo, then you can buy a regular package of ground pork instead of a lean one.
    • Homemade Chorizo Seasoning: This Chorizo Seasoning is a blend of spices like paprika and garlic that gives this dish its traditional flavor.
    • White Vinegar: Vinegar helps the meat to crumble.
    • Olive Oil: You can use your favorite oil. I like using olive oil the best, but vegetable oil or canola oil would work great in this recipe.
    • Water: Use if needed.
    Process pictures of raw meat in a bowl with seasonings being added, then it's stirred with a white spoon. The next picture shows the meat being placed in a pan and the last picture shows the meat cooked in the pan with steam coming off of it.

    How to Make Homemade Chorizo

    All you need to make this Homemade Mexican Chorizo is one bowl and one pot. You will love how simple it is to make. You can easily make this dish in under 20 minutes! I also love that you can make extras for leftovers that just taste better and better. You can freeze your Chorizo and pull it out of the freezer for a quick meal. There are so many great ways to use Chorizo and making it is a breeze!

    1. Mix: In a large bowl, combine the ground pork, ⅓ cup of homemade chorizo seasoning, and 2 tablespoons white vinegar. Mix to combine using clean hands.
    2. Heat Oil: Add the oil to a large non-stick skillet over medium-high heat.
    3. Cook Pork: Add the pork mixture to the skillet and saute for 8-10 minutes. Then add water if the meat dries out too much as it cooks. I like my chorizo on the wetter side, so add water to your preference.
    4. Eat: Use in any recipe that calls for Mexican chorizo meat and enjoy!
    Chorizo ground meat in a pan close up on the meat and a spoon sitting in it.

    Additions and Substitutions

    My favorite thing about cooking is you can make everything exactly the way you like it! You can make this recipe the new household favorite by changing things to work for your taste buds.

    • Use Different Meats: If you don’t like ground pork, you could use ground chicken, ground beef, or ground turkey. You could try all four ground meats to see which one you like best!
    • Try Different Seasonings: Use different chili powders! You can get ancho chili powder or even dried ancho and guajillo chiles and grind the peppers up yourself. This will take the flavor to a whole new level. Then get creative and try different flavors that you think would be delicious!
    • Use Chorizo in Different Dishes: If you are wondering how to eat chorizo, here are a few suggestions. You can make Mexican chorizo pasta or pizza. You could serve it will roasted vegetables and a side of salsa. You can get creative because you will enjoy this spiced sausage so much you’ll want to eat it all the time!

    Chorizo meat inside of a flour tortilla with cilantro, tomato, onion and cheese being held by a hand above other tacos in the background.

    How to Store Leftover Mexican Chorizo

    Chorizo makes perfect leftovers because the flavors get deeper with time. Follow these tips for storing your Homemade Chorizo to keep it fresh and delicious for days, or months in the freezer.

    • In the Refrigerator: You can store your leftovers in an airtight container or covered with plastic wrap and then put it in the fridge. It will stay fresh for up to 5 days.
    • In the Freezer: You can freeze this fresh Mexican Chorizo because it is not cured. Put your leftovers in an airtight container and then put them in the freezer. It will stay fresh for 3 months.

    Other Delicious Mexican Inspired Dishes

    Mexican food is so full of flavor, and is so filling! I’ve rounded up a few of my favorite recipes that are easy, delicious, and sure to impress your whole family! These recipes are always a hit. When you have a crowd to feed, these meals will be easy to serve and make even the picky eaters happy.

    • In a large bowl, combine the ground pork, ⅓ cup of homemade chorizo seasoning, and 2 tablespoons white vinegar. Mix to combine using clean hands.

    • Add the oil to a large non-stick skillet over medium-high heat.

    • Add the pork mixture to the skillet and saute for 8-10 minutes. Add water if the meat dries out too much as it cooks. I like my chorizo on the wetter side, so add water to your preference.

    • Use in any recipe that calls for Mexican chorizo meat and enjoy!

    Serves: 4

    Calories376kcal (19%)Carbohydrates1gProtein21g (42%)Fat31g (48%)Saturated Fat11g (55%)Polyunsaturated Fat3gMonounsaturated Fat13gCholesterol91mg (30%)Sodium170mg (7%)Potassium326mg (9%)Sugar0.003gVitamin A87IU (2%)Vitamin C1mg (1%)Calcium17mg (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

    Cuisine Mexican

    Keyword 15 minute, chorizo, homemade Mexican chorizo, mexican chorizo recipe

  • Slow Cooker Chicken Tortellini Soup

    Slow Cooker Chicken Tortellini Soup

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

    Slow cooker chicken tortellini soup is loaded with chopped vegetables, shredded cooked chicken, and cheesy tortellini all slow-cooked in a flavorful chicken broth. It’s definitely a dinner the whole family will love!

    Adding tortellini to soups just gives it a little more spunk. Try more soups with tortellini in them like this Slow Cooker Creamy Chicken Tortellini Soup, this delicious Creamy Tuscan Garlic Tortellini Soup or this classic Creamy Sausage Tortellini Soup. You will have a hard time picking out which one is your favorite!

    The top view of soup in a slow cooker with a label scooping some out.

    A Reader’s Review

    Absolutely delicious!! This soup is soooo good and so simple! Never any leftovers on this! I highly recommend you try this one!

    -Janice

    Slow Cooker Chicken Tortellini Soup

    This slow cooker chicken tortellini soup is the best of the best! Who doesn’t love a soup that has veggies and cheesy noodles? It’s a fun and easy twist on the classic chicken noodle soup. I especially love this soup because you can make it in the crockpot! That means little to no prep time and lots of flavors. This soup simmers low and slow for 6 hours!

    Not only is it easy to make, and you come home to your house smelling delicious, but you can use frozen tortellini, which then makes the process so much easier! This soup takes very little prep, and the reward of the finished dish is absolutely delicious. Serve it with some rolls and then a yummy salad. Your entire family will love it!

    Ingredients in Chicken Tortellini Soup

    This chicken tortellini soup is comforting at its best! You won’t go wrong with this flavorful, SO DELICIOUS soup that will warm your soul. It is quick and easy to make with all the simple ingredients. Check out the recipe card at the bottom of the post for exact measurements.

    • Chicken Breast: I used boneless, skinless chicken breasts in this recipe.
    • Vegetables: Onions, carrots, and celery make this similar to a classic chicken noodle soup.
    • Garlic Cloves: You can use fresh garlic cloves or minced garlic from your fridge. ½ teaspoon equals about one clove of garlic.
    • Chicken Broth and Water: I used low-sodium chicken broth as the base of this soup.
    • Bay Leaves: The bay leaves add seasoning to the soup.
    • Italian Seasoning: You can buy this at the store or make it at home using this recipe.
    • Tortellini: You can use fresh or frozen tortellini! Just add a little bit of extra time if you are using frozen tortellini.
    • Fresh Parsley: This is a garnish that is optional.
    • Salt and Pepper: These will enhance the soup’s flavors.

    Let’s Make Some Soup!

    This slow cooker chicken tortellini soup is super easy to make. Simply add all of the ingredients to the slow cooker except for the tortellini. I like to add that in about 15 minutes before serving, so they don’t get mushy!

    1. Add Ingredients: Add all of the ingredients to a slow cooker except for the tortellini.
    2. Cook: Cook on low for 6 hours.
    3. Shred chicken: Remove the cooked chicken from the slow cooker and then shred (or cube) and add back to the slow cooker.
    4. Add Tortellini: With 15 minutes left then you can add the tortellini to the soup.
    5. Season: Season with salt and pepper to taste. Discard bay leaves and then serve immediately with chopped parsley, if desired.
    A closeup of chicken tortellini soup being scooped out of a crockpot with a ladle.

    Easy Tips

    This chicken tortellini soup is one of my favorites! Here are more tips on how to make this the BEST slow cooker chicken tortellini soup recipe.

    • Cut Vegetables: It is best to cut the vegetables into larger sizes and all about the same width. This will ensure the vegetables cook throughout during the same time. Then, the larger veggies won’t become mushy while it cooks!
    • Fresh is Best: Fresh tortellini cooks quicker compared to frozen. If you are using frozen tortellini, then add a little more time to cook them longer in the slow cooker.
    • Creamier Broth: Half and half or whipping cream can make this a creamier base broth if you are looking for a creamy broth.
    • Leafy Greens: Looking for a healthier version with leafy greens?! Try adding kale or spinach to the soup.

    A gray bowl filled with chicken tortellini soup.

    Storing Chicken Tortellini Soup

    This recipe is great for busy nights and making ahead or using as a freezer meal. Here are the instructions on how you can store this soup or make this ahead of time!

    • Can You Make Chicken Tortellini Soup Ahead of Time? Yes, this is a great soup to make ahead of time. Simply follow the instructions and leave out the tortellini. Once it is cooked and cooled, place the chicken tortellini soup into a ziplock bag or airtight container. Store in the refrigerator for 4 to 5 days long. When you are ready to warm up, add the tortellini pasta once the soup is warmed through.
    • Prepare Vegetables Ahead of Time: Trying to get a head start on this soup. Simply chop your vegetables the night before. When ready to make, add it all to the slow cooker to cook.
    • Can you Freeze Chicken Tortellini Soup? Yes! Once your soup has completely cooled, either leave out the tortellini or remove the tortellini before placing them in a ziplock bag. Place in the freezer, laying flat for up to one month. When ready to eat then simply place in the refrigerator overnight until it is thawed.
    • How to Reheat Chicken Tortellini Soup: When ready to warm up, place back into the slow cooker or a large pot over the stovetop. Warm up slowly, stirring occasionally. Once the Chicken Tortellini Soup is warmed up, add in the tortellini pasta. Cook until tender and everything is warmed through. 

    A silver spoon scooping out chicken tortellini soup from a bowl.

    More Delicious Soup Recipes

    Our family can’t make it through the cold winter months without a LOT of soup! Luckily, I have so many delicious soup recipes for you to try that they will last you all winter long too. Try some of them out, there is definitely at least one or two that you will go back to over and over again!

    Save

    • Add all of the ingredients to a slow cooker except for the tortellini.

    • Cook on low for 6 hours.

    • Remove the cooked chicken from the slow cooker and shred or cube and add back to the slow cooker.

    • Add in the tortellini and cook for 15 minutes or until they are cooked all the way through.

    • Season with salt and pepper to taste. Discard bay leaves and serve immediately with chopped parsley, if desired.

    Originally Posted on November 20, 2015 
    Updated on October 12, 2022

    Serves: 6

    Calories300kcal (15%)Carbohydrates24g (8%)Protein35g (70%)Fat7g (11%)Saturated Fat2g (10%)Polyunsaturated Fat1gMonounsaturated Fat2gTrans Fat0.01gCholesterol86mg (29%)Sodium381mg (16%)Potassium762mg (22%)Fiber3g (12%)Sugar4g (4%)Vitamin A5147IU (103%)Vitamin C5mg (6%)Calcium90mg (9%)Iron2mg (11%)

    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, Soup

    Cuisine American, Italian, Italian American

    Keyword chicken tortellini soup, chicken tortellini soup recipe, slow cooker chicken tortellini soup, soup recipe, tortellini soup

  • Slow Cooker Cinnamon Apple Oatmeal

    Slow Cooker Cinnamon Apple Oatmeal

    This cinnamon apple oatmeal is easily made in the slow cooker for a creamy, hearty breakfast that everyone will love. It’s so nice to wake up in the morning and enjoy a ready-made breakfast filled with steel-cut oats, chopped apples, and raisins!

    They say that breakfast is the most important meal of the day, so start things off right with some of these healthy and delicious recipes! You’ll have to try overnight oats, homemade oatmeal, or chia seed pudding when you’re wanting something delicious that will still power you through your day.

    Top-down view of oatmeal served with milk and garnished with sliced apples in a stoneware bowl.

    Crock Pot Oatmeal With Apples and Cinnamon

    I’m not a huge breakfast person, but I can always go for a bowl of oatmeal. It’s everything that breakfast should be! Warm, sweet, and comforting. I have a great recipe for homemade oatmeal on the blog already, but this recipe is unique because you make the oatmeal in your slow cooker! I don’t know why I never tried it until now! It’s so easy to throw in at night so you have a delicious breakfast to wake up to. My favorite part about the recipe was being able to dump it in the crockpot the night before and quickly serve it as we are running out the door. It is also nice because my husband leaves pretty early, so he is able to grab some before he leaves.

    As easy as this slow cooker cinnamon apple oatmeal is to make, it’s absolutely delicious as well! It’s jam-packed with tasty flavor and texture from the chopped apples, raisins, and cinnamon. And did I mention cleanup is a breeze? Anything you can make all in one pot is a winner in my book! Nothing hits the spot quite like a warm, hearty breakfast. Your family is going to love this tasty overnight oatmeal and ask for it again and again. Good thing it’s so easy to throw together! If you’re looking for more quick and easy breakfast recipes, you’ll have to try this overnight breakfast casserole as well!

    Ingredients for Slow Cooker Apple Cinnamon Oatmeal

    This slow cooker oatmeal is great for using up oats in your pantry and any fruit you may have on hand. I love the simplicity of just adding apples, raisins, and cinnamon, but feel free to try out other flavors and mix-ins! I have a few ideas listed below. Note: all measurements can be found in the recipe card below.

    • Steel-Cut Oats: Make sure that you buy steel-cut oats instead of old-fashioned or rolled oats. Your slow cooker oatmeal will turn out mushy if you don’t use steel-cut oats.
    • Cooking Liquid: Water, milk, or nut milk work great here! I used both almond milk and water. This is a great recipe to make if you’re wanting a dairy-free breakfast!
    • Cinnamon: I love adding cinnamon to oatmeal because of the warm, comforting flavor it gives it. Plus, apples and cinnamon is a classic (and delicious) flavor combo!
    • Chopped Apples: Use your favorite type! I always go for sweet apples like fuji or Honeycrisp. If you want more tart apple flavor, try using Granny Smith apples instead!
    • Sweetener: You can use whatever sweetener you’d like here! Add brown sugar, honey, maple syrup, granulated sugar, stevia, etc., until you’ve reached your desired flavor.

    How to Make Cinnamon Apple Oatmeal Overnight

    Breakfast recipes as easy as this slow cooker oatmeal are hard to find! All you have to do is throw all of the ingredients in your crock pot and let it do its thing! You’re going to love having it to wake up to. It takes some of the chaos out of busy mornings with the kids!

    1. Add Fruit and Cinnamon: Put chopped apples, cinnamon, and raisins in the slow cooker.
    2. Add Oats: Next, add one cup of steal oats.
    3. Pour Over Cooking Liquid: Pour the 4 cups of liquid into the slow cooker.
    4. Cook: Cover and cook on low for 7 hours.
    3-photo collage of steel-cut oats, apples, raisins, and sweetener being added to a slow cooker.

    Toppings and Mix-Ins

    Slow cooker oatmeal is great for adding all of your favorite flavors and toppings to! Here are some of my personal favorites to help give you some ideas.

    • Add Nuts: Not only do chopped nuts add tasty flavor to the oatmeal, but great texture, too! They balance out the creaminess of the oats perfectly. Chopped pecans, walnuts, and slivered almonds are all great additions.
    • Add Protein: Looking to add a boost of protein to your oatmeal? Add a scoop of your favorite protein powder! I always use vanilla protein powder to add sweet flavor and creaminess.
    • Toppings: Sometimes a drizzle of honey or maple syrup is all you need, but if you want to make your breakfast extra decadent, try a little caramel syrup on top!
    • Spices: Spiced breakfasts are perfect for fall! Try adding apple pie spice or even pumpkin spice to your oatmeal for an extra pop of flavor.

    Storing Leftovers

    It’s easy to have leftovers of a big batch of slow cooker oatmeal. Keep them! They make breakfast easy throughout the week!

    • In the Refrigerator: Store leftover oatmeal in an airtight container for up to 1 week.
    • In the Freezer: Store oatmeal in a freezer bag for 2-3 months. Thaw overnight in the fridge before reheating.
    • Reheating: I add a little bit of milk to leftover oatmeal because it helps to make it nice and creamy again. From there, pop it in the microwave for 30-second intervals or until warm and smooth.

    Cooked apple cinnamon oatmeal in a slow cooker.

    More Easy and Delicious Breakfast Recipes

    Making a breakfast that’s both delicious and filling can be difficult, especially if you’re short on time. With these quick and easy breakfast recipes, you don’t have to compromise! They’ll leave you satisfied and help give you energy to do everything you need to throughout the day. Need more breakfast inspo? Find my full list of breakfast recipes here.

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    Overnight Cinnamon Apple Oatmeal

    This cinnamon apple oatmeal is easily made in the slow cooker for a creamy, hearty breakfast that everyone will love. It's so nice to wake up in the morning and enjoy a ready-made breakfast filled with steel-cut oats, chopped apples, and raisins!
    Course Appetizer, Breakfast, Snack
    Cuisine American
    Keyword overnight cinnamon apple oatmeal recipe, slow cooker oatmeal recipe
    Prep Time 5 minutes
    Cook Time 7 hours
    Total Time 7 hours 5 minutes
    Servings 6
    Calories 139kcal
    Author Alyssa Rivers

    Ingredients

    • 1 Cup Steel-Cut Oats
    • 4 Cups Liquid I split between almond milk and water.
    • 2 Tsp Cinnamon
    • 1 Apple Chopped
    • 1/4 cup raisins Optional
    • Stevia or Sugar to taste

    Instructions

    • Put chopped apples, cinnamon, and raisins in the slow cooker.
    • Add one cup of steal oats.
    • Pour the 4 cups of liquid into the slow cooker.
    • Cover and cook on low for 7 hours.

    Nutrition

    Calories: 139kcal | Carbohydrates: 27g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 352mg | Potassium: 82mg | Fiber: 5g | Sugar: 3g | Vitamin A: 16IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg
  • The Very Best Butter Board

    The Very Best Butter Board

    A butter board is the latest trend that you absolutely MUST TRY for your next gathering! This board is packed with the most delicious butter that is drizzled with honey and lemon zest and adds the perfect touch to your favorite bread!

    I love a delicious appetizer board with so many different food options, and a charcuterie board does precisely that! You need to try my Fall Charcuterie Board, this delicious Hot Chocolate Charcuterie Board, or my Simple Charcuterie Board. They offer so many delicious things to eat, making them perfect for a large crowd!

    The top view of a butter board garnished with dried fruits, rosemary sprigs and crostini.

    What is a Butter Board?

    If you’ve been paying attention to social media (especially TikTok), then you may have seen the viral trend of a butter board. It’s basically when you spread a delicious butter of your choice (I used New Zealand Sea Salt Crystal Butter) on a wooden board. Then, you drizzle and sprinkle on some extra flavors… When you are finished putting it together, you serve it with your very favorite crusty bread.

    This trend is brilliant because this not only makes a tasty appetizer for any occasion but… it is a beautiful way to display classic bread and butter that you already have with just about any meal! Charcuterie boards were the beginning of this craze, and I love seeing them evolve into a delicious butter board like this one. You definitely want to hop on board this trending train!

    Ingredients on a Butter Board

    These ingredients are simple and easy and can be changed up according to your taste! Check out the recipe card at the bottom of the post for all of the exact measurements!

    • Butter: I used New Zealand Sea Salt Crystal Butter in this butter board recipe.
    • Honey: Drizzle the honey on top to add a sweet flavor to the butter.
    • Lemon Zest: Add in the tang of a lemon with some lemon zest.
    • Dried Fruit: I used tangerines, peaches, and strawberries to decorate the board. They add a delightful fruity taste to complement the butter.
    • Honeycomb: The honeycomb adds an elegant element to the butter board.
    • Coarse Sea Salt: Sprinkle this on to enhance the butter’s flavors.
    • Fresh Rosemary: I love adding in the dark green color of fresh rosemary sprigs.
    • Crostini Bread: A hard and crusty bread is the best for scooping butter off of the board.

    How Do You Make a Butter Board?

    This just might be one of the easiest food trends to replicate right now! It only takes a few steps, and then you will be on your way to indulging in this insanely delicious butter board!

    1. Spread Butter: On a square board, spread the softened butter evenly on the board with a knife or a spoon. Leave about 3 inches around the edge. Add a drizzle of honey.
    2. Grate: Grate some lemon zest and sprinkle on top of the butter.
    3. Add Dried Fruit: Top with tangerines, peaches, strawberries, and honeycomb.
    4. Sprinkle and Serve: Sprinkle coarse sea salt on top and top with fresh rosemary. Then, serve with your favorite crusty bread.
    Six pictures showing the steps of layering all of the ingredients on a butter board.

    Variations

    Making a butter board is easy, and you can easily switch up all of the parts of the board each time to fit your occasion! Here are a few variations that you can try!

    • Add Heat: If you love adding a little bit of heat to your dishes, try sprinkling on some red pepper flakes. The more you add, the hotter it gets, and it will taste delicious!
    • Green Onions: Instead of the rosemary, add in a pop of color and flavor with some fresh, thinly sliced green onions.
    • Nuts: Try adding some pecans, slivered almonds, or walnuts to the board. They add great texture and taste without changing things up too much.
    • Make it Sweet: I know this is a butter board, but you could easily switch up the base to cream cheese! Use different flavors, add things like dollops of jam, and garnish it with some fresh berries! You can still use crusty bread to eat it with, or you could even slice up some bagels and make it a breakfast board!

    A closeup of a finished butter board.

    How to Make it Ahead of Time

    Whether you are making this ahead of time or you have leftovers, storage is the key! Here are some tips on how to keep this fresh and tasting as good as new!

    In the Refrigerator: If you plan on making this ahead of time, then I would store the bread separately and add it to the board just before serving. Store the board in the fridge and cover it with some foil or plastic wrap. When you are ready to eat it, slice up your bread, serve and enjoy!

    A hand scooping some butter onto a slice of crostini bread.

    Bread to Serve with Your Butter Board

    Now that you have an idea for your butter board, you may be wondering what bread to serve with it! Here are a bunch of my homemade favorites that would be perfect to serve with this board! Enjoy!

    Print

    The Very Best Butter Board

    A butter board is the latest trend that you absolutely MUST TRY for your next gathering! This board is packed with the most delicious butter that is drizzled with honey and lemon zest and adds the perfect touch to your favorite bread! 
    Course Appetizer, Side Dish
    Cuisine American
    Keyword Butter Board Recipe, The Very Best Butter Board, Tik Tok Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 8
    Calories 203kcal
    Author Alyssa Rivers

    Ingredients

    • 8 ounce high quality butter softened (I used New Zealand Sea Salt Crystal Butter)
    • Honey
    • lemon zest
    • dried tangerines
    • dried peaches
    • dried strawberries
    • honeycomb
    • coarse sea salt
    • fresh rosemary
    • crostini bread (for serving)

    Instructions

    • On a square board, spread the butter evenly on the board, leaving about 3 inches around the edge. Drizzle with honey.
    • Grate some lemon zest and sprinkle on top of the butter.
    • Top with tangerines, peaches, strawberries, and honeycomb.
    • Sprinkle coarse sea salt on top and top with fresh rosemary. Serve with favorite crusty bread.

    Nutrition

    Calories: 203kcal | Carbohydrates: 0.02g | Protein: 0.2g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 182mg | Potassium: 7mg | Sugar: 0.02g | Vitamin A: 708IU | Calcium: 7mg | Iron: 0.01mg
  • Amazing Slow Cooker Meals

    Amazing Slow Cooker Meals

    Slow Cooker Chicken Pot Pie

    Slow Cooker Chicken Pot Pie is creamy, hearty and addictively delicious. It’s packed with tender chicken, crisp veggies, a sauce that will leave you coming back or more, and buttery store-bought biscuits. Perfect for cold and busy winter weeknights!

    Ingredients: onion, diced, chopped carrots, chopped celery, quartered baby red potatoes, garlic clove, minced, boneless, skinless chicken breasts (about 3 medium breasts), low-sodium chicken stock , coarse kosher salt, divided , dried thyme, bay leaf, black pepper, unsalted butter, heavy cream, all-purpose flour, 8 ct. package southern-style biscuits, frozen baby peas

  • Beet Hummus

    Beet Hummus

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    Beet hummus is hands down the most beautiful hummus you will ever eat! Roasted red beets transform traditional hummus into a vibrant, creamy, and delicious beet hummus perfect for snacking and serving as a dip.

    This beet hummus is healthy, nutritious, and packed with flavor. The deep red hue is so impressive that serving it at parties or gatherings is a MUST! Your guests will crowd around this hummus because of how gorgeous it is, and stay to eat it because of how delicious it is. Beets are beautiful in so many dishes like in this amazing beet salad and roasted beet, quinoa, and carrot salad! Or just enjoy these simple yet perfect roasted beets.

    Close up view of beet hummus in a gray bowl. A pita chip is being dipped in the hummus with olive oil garnished on top. Vegetables are served on the side of the dip.

    What Is Beet Hummus?

    Beet hummus starts with the classic hummus recipe of chickpeas, tahini, garlic, and lemon. Blend in roasted beets and it becomes intensely vibrant and irresistible to your eyes and your tastebuds. The spices add depth and flavor that make this hummus the perfect complement to any veggie platter, sandwich, or charcuterie board.

    Homemade hummus is so easy to make with simple ingredients. It’s light and fluffy, but rich and creamy all in one bowl. Use it as a spread, dip, or enjoy it by the spoonful. And if you’re a hummus lover, you’ll have to try traditional hummus, avocado hummus, or this chocolate hummus next!

    Ingredients For The Prettiest Dip

    The ingredients needed to make beet hummus are easy to find! Canned beets can be used if you can’t find beets to roast yourself. Keep these ingredients on hand so that you always have a quick appetizer to whip up for dinner or a party!

    • Cooked Beets: Beets that have been cooked or roasted ahead of time make this a 5-minute hummus recipe!
    • Olive Oil: Perfect for making the hummus rich and creamy with an olive taste.
    • Tahini: A jar of good quality tahini is the best. It’s a rich and creamy sesame paste that has a great nutty flavor.
    • Chickpeas:  Canned chickpeas are also called garbanzo beans.
    • Lemon: Freshly squeezed is BEST!
    • Garlic Cloves: Garlic is a must! Whole peeled cloves will blend up nicely, but minced garlic works too.
    • Ground Cumin: A perfect savory spice that is perfect for hummus.
    • Ground Coriander: Coriander is a great complement to cumin and the flavors create great taste!
    • Water: Balance the thickness and creaminess with water. Add more or less depending on your preferred consistency.
    • Salt: Salt adds a savory taste.

    Let’s Make Hummus

    This beet hummus recipe comes together so fast in the food processor or blender. I love to use leftover roasted beets from the day before to make a batch of this hummus. Make it a quick snack, light lunch, or a fun dip to serve at your next party.

    1. Add Roasted Beets To Food Processor: Allow the roasted beets to cool slightly then place them into a food processor or blender.
    2. Add Remaining Ingredients: Add the chickpeas, tahini paste, garlic, lemon juice, olive oil, water, salt, cumin, and coriander.
    3. Blend: Blend all of the ingredients together until desired consistency is reached. Add a little more olive oil or water to help reach a smoother texture if it seems too thick. Then give it a taste and add more salt if needed.
    4. Garnish: Garnish with additional olive oil and chopped fresh parsley.
    5. Enjoy: Serve with toasted pita bread, pita chips, crackers, or chopped vegetables.
    First process photo is a bowl of cut up roasted beets. Second process photo is all the beet hummus ingredients inside the food processor before being blended.

    Roasting Beets In The Oven

    I always cook beets in the instant pot for this beet hummus recipe because it is so easy and fast! But if you don’t have an instant pot, it’s just as easy in the oven. Follow my directions below on how to perfectly roast beets in the oven.

    • Preheat Oven: Preheat the oven to 400° Fahrenheit.
    • Wash and Remove Stems: Wash the whole beets, dry them, and cut off the stems.
    • Prepare the Pan: Line a baking sheet with parchment paper.
    • Drizzle With Olive Oil: Drizzle the beets with olive oil and place them in the preheated oven.
    • Cook: Roast for 25-30 minutes or until very fork tender. Cooking time will depend on the size of your beets.

    Top view of beet hummus in a gray bowl on top of a white marble cutting board. Vegetables and pita chips are scattered around the hummus.

    Storing Leftover Hummus

    I love making this beet hummus the day before to allow all of the flavors to marry together before serving. It also is great to store for snacking on all week. Serve with some veggies and you have a healthy snack full of fiber and vitamins that are so good for you! Everyone is going to LOVE it!

    • In the Refrigerator: It is best to store leftover beet hummus in an airtight container for 5 to 7 days in the refrigerator. Hummus will thicken as it chills, so stir in 1-2 tablespoons of cold water. It will add moisture and make it nice and creamy again.

    Top close up view of beet hummus in a gray bowl on top of a white marble cutting board. Vegetables and pita chips are scattered around the hummus.

    More Delicious Dips to Try

    I love that dips can be savory or sweet! I have some favorite dips that I ALWAYS bring to parties because they’re such a hit. Trust me when I say you HAVE to bring one of these dips to your next gathering. Everyone will thank you for it!

    • Allow the roasted beets to cool slightly then place them into a food processor or blender.

    • Add the chickpeas, tahini paste, garlic, lemon juice, olive oil, water, salt, cumin, and coriander.

    • Blend all of the ingredients together until desired consistency is reached. Add a little more olive oil or water to help reach a smoother texture if it seems too thick. Give it a taste and add more salt if needed.

    • Garnish with additional olive oil and chopped fresh parsley.

    • Serve with toasted pita bread, pita chips, crackers, or chopped vegetables.

     
     
     
     

    Serves: 6

    Calories242kcal (12%)Carbohydrates21g (7%)Protein7g (14%)Fat16g (25%)Saturated Fat2g (10%)Polyunsaturated Fat4gMonounsaturated Fat9gSodium655mg (27%)Potassium441mg (13%)Fiber6g (24%)Sugar6g (7%)Vitamin A48IU (1%)Vitamin C8mg (10%)Calcium58mg (6%)Iron2mg (11%)

    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 Appetizer, dip

    Cuisine American

    Keyword 5 minute, beet hummus, beet hummus recipe, vegetarian

  • Snickerdoodle Cobbler

    Snickerdoodle Cobbler

    Snickerdoodle cobbler is loaded with cinnamon and creates its own caramel sauce while it bakes! It’s soft, sweet and so delicious. It makes the perfect fall dessert that all of your guests will be dying to try!

    Who doesn’t love snickerdoodles? I love anything that even resembles the flavor and I make just about every recipe that I can to involve that delicious cinnamon flavor! Check out some more of my snickerdoodle recipes like these classic Snickerdoodles, these Snickerdoodle Bars, or these amazing Cream Cheese Snickerdoodles.

    A close up of snickerdoodle cobbler being scooped out with a wooden spoon. A scoop of vanilla ice cream is on top.

    This dessert is so easy to make and kind of magical. Not to mention it is perfect for Fall baking! This is basically a cinnamon cake, but we’re going to layer things up with some melted butter, the cake batter, and then pour hot water over the whole thing. I know it sounds crazy, but just trust me on this! You will end up with a moist cinnamon cake that hides an indulgent caramel sauce underneath!

    Magical right?? This cake did not last long in my house! The best is that caramel sauce that is hiding underneath. Make sure you spoon some out and drizzle it all over the cake. And of course the ice cream too. Because, of course, just like with any cobbler, it isn’t complete until you top it off with some vanilla ice cream. The combination of warm gooey snickerdoodle cobbler with the cold ice cream is definitely something you need to experience this Fall season!

    Ingredients in Snickerdoodle Cobbler

    These ingredients are so simple that you probably already have them in your kitchen! Expecially if you are a snickerdoodle lover like me! Check out the recipe card at the bottom of the post for exact measurements.

    • Flour: I used all-purpose flour in this recipe.
    • Baking Powder: This helps make the cobbler golden brown and soft.
    • Salt: This enhances all of the ingredients in the recipe.
    • Ground Cinnamon: This is the perfect ingredient for a fall treat!
    • Light Brown Sugar: This adds in a deep, sweet flavor that complements the other ingredients.
    • Whole Milk:I used whole milk but you can use any milk that you have on hand.
    • Butter: I used unsalted butter in this snickerdoodle cobbler.
    • Vanilla Extract: Add in a splash of vanilla to the overall flavor.

    Topping

    • Light Brown Sugar: This creates a delicious cruble for the top.
    • Salt: The salt will bring out all of the flavors.
    • Ground Cinnamon: The cinnamon in the topping complements the cinnamon in the cobbler!
    • Hot Water: This helps the topping and the cobbler to cook together nice and evenly.

    Instructions of How to Make Snickerdoodle Cobbler

    This cobbler only takes a few minutes to whip up and the rest of the time is spent baking! It’s the perfect fall treat for any occasion including holidays! Top it with some delicious vanilla ice cream and your guests will go crazy over it!

    1. Prep: Preheat oven to 350 degrees. Grease an 8×8 baking dish and set aside. 
    2. Combine Dry Ingredients: In a medium mixing bowl add the flour, baking powder, salt, ground cinnamon, light brown sugar. Stir with a fork or whisk to mix.
    3. Add in Wet Ingredients: Pour in milk, butter, and vanilla extract. Stir to combine.
    4. Add to Pan: Pour the batter into the prepared baking dish.
    5. Make Topping: In a small bowl combine the topping ingredients: light brown sugar, salt, and ground cinnamon. Mix with fork until combined. Sprinkle the sugar mixture over the top of the cake batter.
    6. Add Water: Pour hot water over the entire cake, make sure you are covering the entire cake evenly.
    7. Bake: Bake for 40-45 minutes. Allow to cool for about 5 minutes. Serve warm with ice cream and enjoy!
    4 pictures showing how to make the batter for snickerdoodle cobbler.

    Variations

    If you want to change things up with this snickerdoodle cobbler then you totally can! I make this so often that sometimes it’s nice to change it up a bit. Here are a few ideas for you!

    • Add Nuts: After this comes out of the oven, I sometimes like to sprinkle on some nuts just to give it a little bit of texture or crunch. try some pecans, walnuts or sliced almonds!
    • Serve it with Ice Cream: Nothing elevates a dessert more than adding in some ice cream. Serve it on top, right when this comes out of the oven and it will melt perfectly on the snickerdoodle cobbler.
    • Fruit: Slice up some apples and add them to the batter before you cook it. Apples and cinnamon are a match made in heaven and it really makes this dessert unique and delicious!

    The topview of a bowl of snickerdoodle cobbler with 2 scoops of vanilla ice cream on top.

    How to Store Leftover Snickerdoodle Cobbler

    This cobbler tastes so delicious, even a day or two later! Here are some instructions on how you can store it to keep it tasting fresh.

    • In the Refrigerator: After your cobbler has cooled, then you can store it in an airtight container. Put it in your fridge, and it will last for about 3 days.
    • To Reheat: Reheat it in the microwave on high for about 1-2 minutes or until warmed through. Add on a scoop of vanilla ice cream, and it will taste just as good as the day that you made it!

    A closeup of snickerdoodle cobbler with ice cream and a silver spoon scooping some out of a white bowl.

    More Delicious Cobbler Recipes

    If you started to catch the cobbler baking bug then I have you covered! Cobbler is so delicious and can go with any meal, any occasion and everyone loves it! Here are a few more recipes that you MUST try!

    Print

    Snickerdoodle Cobbler

    Snickerdoodle cobbler is loaded with cinnamon and creates its own caramel sauce while it bakes! It's soft, sweet and so delicious. It makes the perfect fall dessert that all of your guests will be dying to try!
    Course Dessert
    Cuisine American
    Keyword cobbler, easy desserts, Snickerdoodle Cobbler
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Servings 9
    Calories 223kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup all purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 3/4 cup light brown sugar
    • 1/2 cup whole milk
    • 2 tablespoons unsalted butter melted
    • 1 teaspoon vanilla extract

    Topping

    • 3/4 cup light brown sugar
    • 1/4 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 cup hot water

    Instructions

    • Preheat oven to 350 degrees. Grease an 8×8 baking dish and set aside.
    • In a medium mixing bowl add the flour, baking powder, salt, ground cinnamon, light brown sugar. Stir with a fork or whisk to mix.
    • Pour in milk, butter, and vanilla extract. Stir to combine.
    • Pour the batter into the prepared baking dish.
    • In a small bowl combine the topping ingredients: light brown sugar, salt, and ground cinnamon. Mix with fork until combined. Sprinkle the sugar mixture over the top of the cake batter.
    • Pour hot water over the entire cake, make sure you are covering the entire cake evenly.
    • Bake for 40-45 minutes. Allow to cool for about 5 minutes. Serve warm with ice cream and enjoy!

    Notes

    Originally Posted on September 16, 2016

    Updated on October 10, 2022

    Nutrition

    Calories: 223kcal | Carbohydrates: 48g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 211mg | Potassium: 82mg | Fiber: 1g | Sugar: 36g | Vitamin A: 100IU | Calcium: 52mg | Iron: 1mg

     

  • Instant Pot Beets

    Instant Pot Beets

    Simple, quick, and delicious, these Instant Pot Beets will become your new favorite side dish! They are packed with nutrients and come out perfectly soft every time. In just fifteen minutes you have a delicious and nutritious side dish that you will go back to again and again.

    I’m a huge fan of my Instant Pot because I’m always on the go. Quick dinners have become a staple in my house and I have a whole list of great recipes that I can whip up in a pinch, like this Instant Pot Chili, my absolute favorite Instant Pot Beef Stew, or my popular Instant Pot Beef Stroganoff.

    Multiple cooked beets in the trivet of an Instant Pot can be seen. One is skewered with a fork.

    Instant Pot Beets

    If you are always looking for ways to use your Instant Pot, then you’ve come to the right place! I love mine because it is so easy to use. I’ve even rounded up a whole list of meals, side dishes, and easy veggies (sweet potatoes in the instant pot, yes please!) you might have never thought of making with your Instant Pot. You can find that round-up here). This Instant Pot Beet recipe is one of the easiest ways to get vitamins and nutrients onto your dinner plate.

    Because they pressure cook, it only takes 10 minutes in the Instant Pot to get perfectly soft. You barely need a knife to slice them open! Beets vary in size, so if you have large beets and small beets in the same pot, I recommend cutting the large beets down to the size of the small ones so they will all be done at the same time. I love this recipe because it’s just too easy!

    Instant Pot Beets Ingredients

    It doesn’t get any more simple than this! That’s what makes this one of the easiest sides you’ll ever make. You can find the exact measurements below on the recipe card.

    • Whole Beets: I bought about 5, but you can do as many as will work in your instant pot.
    • Water: For cooking the beets.

    How to Make Instant Pot Beets

    They are so easy, it doesn’t take much effort to whip up this healthy side dish.

    1. Wash and Prep: Wash and remove the stems from the whole beets.
    2. Prep Instant Pot: Next, position the trivet into the instant pot pressure cooker.
    3. Load Instant Pot: Place the whole beets on top of the trivet steamer basket.
    4. Add Water: Then pour the water into the instant pot.
    5. Seal: Now close the lid and make sure the instant pot is in the seal position.
    6. Select Cook Time: Then select the high-pressure or manual option and add 10 minutes to the timer.
    7. Cool: Once cooked, open the lid and then allow the beets to cool slightly before removing them. Now they will be fork-tender.
    8. Eat: Now enjoy as is, on salads, or in recipes that call for cooked beets.
    4-photo collage of beets being trimmed, washed, and put in the bottom of an Instant Pot.

    What to Make with Beets

    If you need some ideas for what to do with this simple ingredient, I’ve got some great ideas! Use your creativity to work these beets into your diet.

    • In a Salad: Beets add a delicious pop of earthy flavor to your greens. Try this Amazing Pear and Beet Salad, and you’ll be hooked on beets!
    • With Other Root Vegetables: Try these beets with other root vegetables like carrots, parsnips, and yams. They all go great together, and you could cook them all in the instant pot together for an easy and nutrient-rich side dish.
    • With Yogurt: Hear me out, yogurt and beets actually go really well together! You will be surprised by how sweet and tangy yogurt compliments the earthy beets. You can salt the beets before adding yogurt to bring out more flavor in the beet.

    Top-down view of chopped beets in a white bowl.

    Storing Leftovers

    Get the most out of these Instant Pot beets by storing them with these helpful tips.

    • In the Refrigerator: Once your beets have completely cooled, wrap them tightly in plastic wrap or place them in an airtight container and store them in the refrigerator. Now they will remain fresh for 3-5 days.

    Other Easy Side Dishes

    Looking for something to serve along side your beets? Or just looking for side dish inspiration in general? I’ve got great ideas cooked up for you!

    Print

    Instant Pot Beets

    Simple, quick, and delicious, these Instant Pot Beets will become your new favorite side dish! They are packed with nutrients and come out perfectly soft every time. In just fifteen minutes you have a delicious and nutritious side dish that you will go back to again and again.
    Course Appetizer, Side Dish
    Cuisine American
    Keyword 15 minute, how to make beets in the instant pot, instant pot, instant pot beets, instant pot beets recipe
    Prep Time 2 minutes
    Cook Time 12 minutes
    Total Time 14 minutes
    Servings 5
    Calories 0.4kcal
    Author Alyssa Rivers

    Ingredients

    • 5 whole beets, medium sized
    • 1 cup water

    Instructions

    • Wash and remove the stems from the whole beets.
    • Position the trivet into the instant pot.
    • Place the whole beets on top of the trivet.
    • Pour the water into the instant pot.
    • Close the lid and make sure the instant pot is in the seal position.
    • Select the high-pressure or manual option and add 10 minutes to the timer.
    • Once cooked, open the lid and allow the beets to cool slightly before removing them.
    • Enjoy right away as is, on salads, or in recipes that call for cooked beets.

    Nutrition

    Serving: 1beet | Calories: 0.4kcal | Carbohydrates: 0.1g | Protein: 0.02g | Fat: 0.002g | Sodium: 3mg | Potassium: 3mg | Fiber: 0.03g | Sugar: 0.1g | Vitamin A: 0.3IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.01mg
  • Easy Witch Hat Cookies

    Easy Witch Hat Cookies

    These Easy Witch Hat Cookies are sure to put a spell on your Halloween party guests! With a fudge cookie base and a Hershey’s kiss on top, they are simple to put together and delicious to eat. These are the perfect treat for kids to help assemble and clean-up is a breeze.

    Halloween season is one of my favorites because it’s perfectly acceptable to let your inner child out! Dressing up, eating candy, and making silly desserts are some of the things I look forward to the most about the season. If you are like me and can’t wait to make some spooky (or just straight-up adorable) treats, you’ve got to try my Mummy Hot Dogs, this bewitching Hocus Pocus Charcuterie Board, or these fun and silly Halloween Donut Hole Pops.

    Top-down view of witch hat cookies on top of black netting.

    Easy Witch Hat Cookies

    Believe me when I say these cookies are SO easy and fun to make! They take 20 minutes to put together and are a great activity to do with kids or friends. And they are beyond delicious! They add so much flare to your Halloween spread, and the best part is you don’t have to deal with a messy cleanup! These cookies are fudge stripe cookies from the grocery store, and the signature pointy hat is made from a Hershey’s Kiss.

    A great thing about this Easy Witch Hat Cookie recipe is that you can totally customize it! You can make your own cookie base, use different colors for the decor, and add sprinkles or glitter to your heart’s content. They really do look like a witches hat and served with Poison Caramel Apples and Mummy Cookie Bites, you’ll be the spookiest house on the block!

    You will want a piping bag and tip for this recipe. It makes it so much easier to get a clean line for the Kiss to sit on top of, and you will like the finished result more! You will need to head to the grocery store for these supplies so don’t forget to pick up a piping tip if you don’t already have one. See the recipe card at the bottom of the page for the exact measurements.

    • Fudge-Striped Cookies: I bought these from the cookie aisle at my local grocery store.
    • Hershey’s Kisses: I love their classic milk chocolate, but you can switch up the flavor by getting dark chocolate, or even caramel filled!
    • White Buttercream Frosting: I bought mine in the baking section of the grocery store.
    • Food Coloring: I got orange, yellow, purple, and green for a traditional Halloween-colored dessert.
    • Sanding Sugar: You can add flare to your buttercream by purchasing the same color sanding sugar as your food coloring. This is an optional ingredient.
    3-photo collage of cookies being assembled.

    How to Assemble Easy Witch Hat Cookies

    This is the perfect Halloween treat to make with a group of friends or with your kids. It’s easy, fun, and has a fast clean-up. You get right to the fun part of decorating and eating!

    1. Pipe Frosting: Pipe a small amount of frosting onto the cookie, then attach Hershey kisses to the bottom of each cookie.
    2. Color Buttercream and Decorate: Color buttercream desired colors. I used orange, purple, and green with yellow for the buckle. Then pipe around the base of the kisses using a #3 piping tip. Next, dust buttercream with sanding sugar of the same color, if desired.
    3. Pipe Buckle: Then, pipe a square buckle on one side of the Hershey’s Kiss using a #2 piping tip, if desired.
    4. Store: Keep stored in an airtight container until ready to serve. Avoid stacking the cookies if possible.

    Tips and Variations

    These Halloween Witch Hat Cookies are so simple and versatile, you can completely make them your own! Experiment with flavors and colors to create new and exciting treats every Halloween season.

    • Make the Cookie: A fresh chocolate cookie as a base would be delicious! Just make sure they are completely cooled before putting the Kiss on top or they might melt!
    • Make the Buttercream: A homemade white chocolate buttercream would take this cookie to the next level! It’s simple to make and you can easily add your favorite flavors and colors to it.
    • Use Different Flavors of Kisses: I used the classic chocolate kiss, but you can use whatever flavor you feel inspired to! I would just make sure to buy a flavor that is still dark brown so that it fits the theme of a witch hat.

    Closeup of a witch hat made with a chocolate cookie and Hershey's Kiss.

    How to Store Leftovers

    These Witch Hat Cookies are so cute and yummy, I doubt you will have any leftovers! But if you are making them ahead or need to store them, here are a few tips to keep them fresh.

    • On the Counter: Store these cookies in an airtight container or covered by plastic wrap and leave them on the counter. They will be freshest if eaten within two days because of the buttercream. They will be ok to eat for up to 5 days. It is best to keep them on a flat surface, stacking them could break the top off.

    Other Delicious Fall Cookies to Try

    Fall is one of my favorite seasons to make cookies! The kitchen isn’t too hot, and friends and family are stopping by frequently. Here are a few of my favorite fall cookies your whole family will love.

    Print

    Easy Witch Hat Cookies

    These Easy Witch Hat Cookies are sure to put a spell on your Halloween party guests! With a fudge cookie base and a Hershey's kiss on top, they are simple to put together and delicious to eat. These are the perfect treat for kids to help assemble and clean-up is a breeze.
    Course Dessert
    Cuisine American
    Keyword witch cookie hats, witch hat cookies
    Prep Time 20 minutes
    Total Time 20 minutes
    Servings 30 Cookies
    Calories 26kcal
    Author Alyssa Rivers

    Ingredients

    • 1 package 16 ounce fudge-striped cookies
    • 32 Hershey kisses unwrapped
    • 1 tub 4.25 ounce white buttercream frosting
    • Food coloring
    • Sanding sugar optional

    Instructions

    • Attach Hershey kisses to the bottom of each cookie using a small amount of frosting piped around the center of the cookie.
    • Color buttercream desired colors, I used orange, purple, and green with yellow for the buckle, and pipe around the base of the kisses using a #3 piping tip. Dust buttercream with sanding sugar of the same color, if desired.
    • Pipe a square buckle on one side of the Hershey kiss using a #2 piping tip, if desired.
    • Keep stored in an airtight container until ready to serve. Avoid stacking the cookies if possible.

    Nutrition

    Calories: 26kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Cholesterol: 1mg | Sodium: 7mg | Potassium: 1mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 0.05IU | Calcium: 10mg | Iron: 0.1mg