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  • Slow Cooker Creamy Ranch Pork Chops

    Slow Cooker Creamy Ranch Pork Chops

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    Creamy ranch pork chops are the perfect go-to weeknight meal. Tender pork chops and red potatoes are covered in a creamy, zesty sauce in this 5-ingredient crock pot recipe!

    As much as I love my air fryer and Instant Pot, my slow cooker will forever hold my heart. There really isn’t anything better than coming home to a hearty meal after a long day! These beef tips, Italian chicken and potatoes, or Mississippi pork roast are more delicious options for dinner that you can easily make in a crock pot!

    Cooked pork chops and potatoes covered in a creamy, golden sauce garnished with parsley in the base of a slow cooker.

    Creamy Ranch Pork Chop Recipe

    As a busy mom, I’m always on the hunt for recipes that one, don’t require a trip to the grocery store, and two, are super easy to make. This recipe checks both of those boxes with flying colors! Creamy ranch pork chops are not only delicious, but they’re also very simple to make. All you need to do is break out your slow cooker, add some pork chops, potatoes, ranch seasoning, a can of cream of chicken soup, and then you’re free to run all of your daily errands while it cooks! This recipe is a family-favorite and one that my kids request all the time. I know it will be a hit with your family as well!

    These slow cooker creamy ranch pork chops are just too good to resist. The pork is absolutely incredible. It just peels apart and melts in your mouth! And the sauce?! I could go on and on about this sauce. So simple but so flavorful! It coats the pork chops perfectly. My kids are a little ranch-obsessed so this sauce is their favorite! I always catch my youngest licking it off her plate. With flavor this good, you might just want to lick your plate too. Let’s get cooking!

    Ingredients You’ll Need

    This recipe’s ingredients are as simple as it gets. It really only takes 4 ingredients to make, 5 if you count chopped parsley for garnish! I usually have all of these ingredients on hand which makes this one of my all-time favorite recipes for busy weeknights.

    • Pork Chops: I used thick boneless pork chops here! (Bone-in pork chops also work.) Because thick pork chops need more time to cook, using a slow cooker to make them is perfect! You get all of the tender, smoky goodness that thick pork chops have to offer with easy, hands-off preparation!
    • Potatoes: I went for medium-sized red potatoes, but you can use any kind of potato you want here, really. Yukon and baby gold potatoes are great options too!
    • Cream of Chicken Soup: You can use canned cream of chicken soup or make it from scratch if you’re feeling ambitious! (It actually only takes a couple minutes to mix up and has the BEST flavor!)
    • Dry Ranch Dressing Mix: Use your favorite packaged brand or make your own blend with my quick and easy recipe here!
    • Parsley: (Optional) This is sprinkled on top for a tasty, aromatic garnish.

    How to Make Creamy Ranch Pork Chops in a Slow Cooker

    There’s really nothing to it! This is one of those recipes where you add all of your ingredients straight to your crock pot and then end up with a masterpiece 6 hours later. Since it’s basically a meal in itself, serve as-is or with steamed asparagus or cauliflower steaks!

    1. Prep Slow Cooker: Spray your slow cooker with non-stick cooking spray.
    2. Add Veggies and Pork Chops: Layer the potatoes (and baby carrots if used) on the bottom of the slow cooker. Lay pork chops on the top.
    3. Mix Sauce Ingredients: In a medium bowl, mix together the soup and dry ranch packet. Pour on the top of the pork chops.
    4. Cook: Cook on low for 6-7 hours and high for 4 hours. Use extra sauce as a gravy over the top of the potatoes and pork chops and sprinkle with parsley if desired.
    4-photo collage of potatoes, pork chops, and sauce being layered in a crock pot.

    Tips and Variations

    Here are a few extra ways you can tweak the flavor and texture of this dish to your liking!

    • Adjust Consistency: The original recipe added ½ cup of milk but I have added it before and it was a little runny for my liking. Feel free to add in a little milk at a time if you are wanting a thinner sauce.
    • Making More Sauce: If you are doubling this recipe or wanting extra sauce to serve over things like mashed potatoes, I would suggest using 2 cans of cream of chicken and 2 packets of ranch.
    • Use Cream of Mushroom Soup: This recipe is great because you can swap out cream of chicken soup for cream of mushroom! It will give your pork chops a slightly more hearty flavor but they’re still so creamy and delicious!
    • Add More Vegetables: In your next batch, try adding baby carrots, celery, or chopped onion!
    • Use Chicken Instead: You can make this recipe 1:1 by swapping out pork chops for boneless, skinless chicken breasts.

    Storing Leftovers

    These crock pot ranch pork chops make the BEST leftovers. I like heating them up over the stove and serving them over rice or noodles for a hearty lunch!

    • In the Refrigerator: Store leftover pork chops and sauce in an airtight container for up to 3 days.

    Note: When reheating your sauce, adding a splash of milk or chicken broth can help thin it out.

    Closeup of ranch pork chops and potatoes served on a gray plate. The pork chop has a slice cut out of it.

    More Tried and True Slow Cooker Recipes

    Using a crock pot is the best way to make hearty, satisfying meals at home with ease! You can use your crock pot to cook a variety of foods, including soups and stews, meats, and veggies. Here are a few of my favorite recipes that you’re definitely going to want to add to the dinner rotation. They’re so delicious and help to put some time back into your day with their hands-off prep! Your stomach will thank you. Find my full list of amazing crock pot recipes here.

    Ingredients:

    • Spray your slow cooker with non stick cooking spray.  Layer the potatoes (and baby carrots if used) on the bottom of the slow cooker.  Lay pork chops on the top.

    • In a medium bowl, mix together the soup and dry ranch packet.  Pour on the top of the pork chops.

    • Cook on low for 6-7 hours and high 4 hours.  Use extra sauce as a gravy over the top of the potatoes and pork chop and sprinkle with parsley if desired.

    Serves: 6

    Calories321kcal (16%)Carbohydrates33g (11%)Protein26g (52%)Fat9g (14%)Saturated Fat3g (15%)Cholesterol64mg (21%)Sodium771mg (32%)Potassium1238mg (35%)Fiber5g (20%)Sugar1g (1%)Vitamin A93IU (2%)Vitamin C24mg (29%)Calcium77mg (8%)Iron8mg (44%)

    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

  • Cilantro Lime Rice

    Cilantro Lime Rice

    This cilantro lime rice makes the perfect side dish to complement any Mexican meal! It is packed with flavor, and the best part is… it takes less than 30 minutes to make!

    If you love cilantro lime rice and need some ideas on what it should go with, then you should start with some of my favorites! This goes delightfully with these Amazing Street Tacos, these White Chicken Enchiladas, or these delicious Birria Tacos! They are a match made in heaven!

    A pan of cilantro lime rice with a lime wedge on top.

    Cilantro Lime Rice Recipe

    Cilantro lime rice is a classic Mexican side dish that gets its flavor from a mixture of cilantro and lime. (Surprise!) They brighten up the neutral rice flavor and it creates a side dish that complements so many different Mexican recipes. There is a local restaurant near me that adds this to their sweet pulled pork salads and their burritos, and It not only takes the flavor to the next level, but the texture is perfection.

    This side dish only requires a few ingredients. You can whip it up in less than 30 minutes, and it goes with just about anything! I like to cook my rice in chicken broth (rather than water) to elevate the base of the taste and give it some added flavor. It’s so delicious, and you must try making this recipe!

    Ingredients in Cilantro Lime Rice

    These ingredients are simple, and once you try this recipe, you will come back to it over and over again… It’s that good! Check out the recipe card at the bottom of the post for exact measurements.

    • Uncooked Rice: I used long-grain, white rice for this recipe.
    • Butter: I used unsalted butter in this recipe, but you can use margarine if that’s all that you have on hand.
    • Garlic Cloves: If you don’t have fresh garlic cloves, then you can use minced garlic. ½ teaspoon usually equals about one clove of garlic.  
    • Lime Juice: I always like to use fresh lime juice for a brighter flavor, but you can use it from a bottle too.
    • Chicken Broth: I like to add some chicken broth to the after so that the rice has some flavor to absorb while it’s cooking!
    • Water: You will cook your rice in this to make it nice and tender.
    • Sugar: This adds a slightly sweet flavor to the cilantro mixture.
    • Cilantro: I used freshly chopped cilantro. You can add more than the recipe states if you love cilantro as much as I do!

    How to Make Cilantro Lime Rice

    This recipe is super easy! You just pour most of it in, let it cook, and then mix the flavors together. It’s a great side dish for any meal and I know that you are going to love it!

    1. Cook Rice: In a medium saucepan combine rice, butter, and garlic, 1 tsp. lime juice, chicken broth, and water. Bring to a boil. Cover and cook on low for 15-20 minutes, until the rice is tender. Remove from heat. 
    2. Add Flavor: In a small bowl combine lime juice, sugar, and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
    4 pictures showing how to add all of the ingredients to a pan on the stove and add the cilantro to the cooked rice.

    What Kind of Rice Should I Use?

    My favorite kinds of rice are basmati rice or long grain white jasmine rice for this cilantro lime rice recipe! I like the texture and taste of them the best. However, you can also use brown rice if you want to make this a bit healthier. You just need to double-check and use the proper liquid-to-rice ratio as stated on the rice instructions.

    A gray bowl of cilantro lime rice with a lime wedge on top.

    How to Store Leftovers

    This cilantro lime rice stores great and sometimes even tastes better the next day! Heat it up and add it to a delicious burrito bowl for lunch!

    • In the Refrigerator: Once the rice has cooled then, you can store the leftover rice in an airtight container and keep it in your refrigerator. It will last about 3-4 days.
    • To Reheat: When you are ready to eat it again, just heat it up in the microwave and fluff it with a fork!

    More Mexican Side Dishes

    Try adding in a few more of these side dishes to any of your Mexican recipes to really elevate the meal and take it to the next level! These are some of my family’s favorites and we cook them over and over again!

    Print

    Cilantro Lime Rice

    This cilantro lime rice makes the perfect side dish to complement any Mexican meal! It is packed with flavor, and the best part is… it takes less than 30 minutes to make! 
    Course Side Dish
    Cuisine American, Mexican
    Keyword cilantro lime rice, rice recipes
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 6 Servings
    Calories 129kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup uncooked rice long-grain, white rice
    • 1 tsp butter or margarine
    • 2 cloves garlic minced
    • 1 tsp lime juice freshly squeezed
    • 1 can 15 oz chicken broth
    • 1 cup water
    • 1 Tbsp lime juice freshly squeezed
    • 2 tsp sugar
    • 3 Tbsp cilantro fresh chopped

    Instructions

    • In a saucepan combine rice, butter, and garlic, 1 tsp. lime juice, chicken broth, and water. Bring to a boil. Cover and cook on low for 15-20 minutes, until the rice is tender. Remove from heat.
    • In a small bowl combine lime juice, sugar, and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

    Video

    Notes

    Originally Published on August 1, 2012

    Updated on September 12, 2022

    Nutrition

    Calories: 129kcal | Carbohydrates: 27g | Protein: 2g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 9mg | Potassium: 45mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.3mg
  • Creamy Polenta

    Creamy Polenta

    Creamy polenta is a perfect side dish for any meal. The comforting texture of ground cornmeal is cooked in a creamy mixture of milk, parmesan cheese, and melted butter.

    Everyone loves a warm and creamy side dish to accompany their meal. My kids love any mashed potatoes like my Dad’s potatoes or my super easy crockpot potatoes. And really, you can’t go wrong with any sweet potatoes so this casserole is perfect for a side too!

    Overhead photo of creamy polenta in a large gray pot. A pad of butter and shredded parmesan cheese are garnished on top. A wooden spoon is also sitting in the cooked polenta.

    What Does Creamy Polenta Taste Like?

    What I love most about this polenta recipe is the extra flavor from the garlic and chicken stock. I also love the addition of milk, butter, and melty parmesan cheese that gives it a creamy texture. These flavor combinations take traditional polenta to the next level, and I can’t wait for you to try it!

    Creamy polenta pairs so well with so many dishes. Every time I serve it, people ask what I did to make it so creamy. You definitely need to make this recipe and serve it with my Cajun shrimp, my steak bites, or with this creamy chicken recipe!

    Creamy Polenta Ingredients:

    This creamy polenta recipe only takes a few ingredients! I love that I can throw it all in a pot and let it cook while I prepare the rest of my meal. This side dish is perfect for any meal, so I like always to make sure to have the ingredients on hand. Read my recipe card at the end of this post to get the exact measurements!

    • Olive Oil: This helps to saute the garlic.
    • Garlic: Who doesn’t love garlic?! I love how it adds a delicious flavor to the polenta.
    • Chicken Broth: I love the added flavor that comes from using chicken broth, but feel free to use water or vegetable broth.
    • Milk: Milk helps add a rich and creamy flavor.
    • Uncooked Polenta:  Polenta is made from cornmeal. I recommend using stone-ground, coarse, or medium-ground cornmeal. Try to avoid using fine ground or instant polenta because it will turn out like a thick paste.
    • Butter: I used unsalted butter in this recipe.
    • Parmesan Cheese: Parmesan cheese adds a salty, nutty flavor. Don’t leave it out!
    • Salt: Polenta has little to no flavor all by itself. When you add salt, then it helps bring out the flavor and is a must.
    • Black Pepper:  Add black pepper to season and enhance the flavors before serving.

    Let’s Make Polenta:

    Making creamy polenta is easy, fast, and absolutely delicious! And I can tell you honestly that I prefer making polenta over mashed potatoes because I don’t have to peel the potatoes! You will see just how easily this recipe comes together and saves you time.

    1. Saute Garlic: Heat a large saucepan or pot over medium-high heat. Add the olive oil and garlic and cook for 30 seconds.
    2. Boil: Add the chicken broth and milk and bring to a simmer.
    3. Cook: Add the polenta and reduce the heat to a low simmer, then stir occasionally with a wooden spoon until combined and thickened, about 20 minutes.
    4. Add Butter and Cheese: Once the polenta is cooked, remove from the heat and stir in the butter and parmesan. If the polenta becomes too thick, add more broth or milk.
    5. Season and Serve: Season with salt and pepper and enjoy!
    First process photo is the oil and garlic in a gray pot getting ready to sauté. The second photo is the milk and chicken broth added to the pot. The third photo is the uncooked polenta being poured into the pot. The fourth photo is the cooked polenta with a dollop of butter and shredded cheese on top.

    Tips For The Creamiest Polenta

    Once you learn how to make polenta the way YOU like them, you’ll always want to be in charge of making them. I love to switch up flavors and use different seasonings and cheeses. Follow my fail-proof tips and tricks to making the creamiest polenta you’ve ever had!

    • Low and Slow: The key to cooking polenta is low and slow. Using low heat is important so that the polenta simmers and slowly releases the starches. This creates a decadent, silky-smooth texture. Whisking throughout the cooking process helps to prevent lumps from forming.
    • Flavor:  Because polenta absorbs the flavors so well, it makes it a great base for any seasonings! Try adding in some onion powder, Italian seasoning, cayenne pepper, and/or smoked paprika would be delicious.
    • Cheese: As long as it’s shredded, then any cheese flavor will work! Add in any of your favorites. I have also used cheddar and Colby Jack!
    • Thickness: The thickness of your polenta is totally up to you. You can change how thick or thin it is by adding or taking away the liquid.

    Close up view of creamy polenta in a large gray pot with butter and shredded parmesan cheese on top. A wooden spoon is lifting up a spoonful of polenta.

    Storing Leftover Polenta

    If you have any leftover creamy polenta, you will be happy to know that it’s easy to store and reheat! This is a great recipe to make ahead of time and just reheat it just before serving.

    • In the Refrigerator: Cooked and cooled polenta will keep well stored in an airtight container in the fridge for up to 4 days.
    • To Reheat: The best way to reheat the creamy polenta is on the stovetop. Just place the polenta in a saucepan over medium-high heat. Add a splash of water or milk and stir until warmed through and creamy. It thickens up quite a bit as it cools and is refrigerated, so you may need to adjust the amount of liquid you add. I usually end up adding ¼ cup of liquid, but you may need more or less. Add a little extra cheese melted on top and it’s ready to go!

    Creamy polenta in a gray bowl with butter, shredded parmesan cheese, and cracked black pepper garnished on top. A striped gray and white kitchen towel is next to the bowl of polenta.

    Make it a Meal!

    I love polenta and how versatile it is! It goes with so many different things. If you are wondering what you can serve it with, here are a few recipes that you can make with it to make it a meal!  You definitely need to give some of these recipes a try!

     

    Print

    Creamy Polenta

    Creamy polenta is a perfect side dish for any meal. The comforting texture of ground cornmeal is cooked in a creamy mixture of milk, parmesan cheese, and melted butter.
    Course Side Dish
    Cuisine American
    Keyword 30 minute
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 8
    Calories 190kcal
    Author Alyssa Rivers

    Ingredients

    • 1 tablespoon olive oil
    • 1 teaspoon garlic minced
    • 4 cups chicken broth (vegetable broth or water)
    • 1 cup milk
    • 1 cup polenta, or coarse cornmeal
    • 3 tablespoons unsalted butter
    • 3/4 cup parmesan cheese, shredded
    • 1 teaspoon kosher salt, more to taste
    • black pepper to taste

    Instructions

    • Heat a large saucepan or pot over medium-high heat. Add the olive oil and garlic and cook for 30 seconds.
    • Add the chicken broth and milk and bring to a boil.
    • Add the polenta and reduce the heat to a low simmer. Stir occasionally with a wooden spoon until combined and thickened, about 20 minutes.
    • Once the polenta is cooked, remove from the heat and stir in the butter and parmesan. If the polenta becomes too thick, add more broth or milk.
    • Season with salt and pepper and enjoy!

    Nutrition

    Calories: 190kcal | Carbohydrates: 18g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 889mg | Potassium: 106mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 299IU | Vitamin C: 0.1mg | Calcium: 156mg | Iron: 0.4mg
  • Salted Caramel Apple Butter Bars

    Salted Caramel Apple Butter Bars

    Salted caramel apple bars are ooey-gooey treats that have an amazing buttery shortbread crust and a soft and sweet caramel apple center!  This is one of the best desserts you will make this fall!

    Try these yummy Salted Caramel Butter Bars or Dutch Caramel Apple Pie Bars too!  They are two buttery bars that deliver the perfectly sweet and salty caramel flavor that is so popular this time of year.

    A stack of caramel apple bars on the counter with some green apples in the background.

    Salted Caramel Apple Bars Recipe

    Fall is the time for apple recipes, and let me tell you, these salted caramel apple bars are so insanely delicious that they are worth every bite. I made this recipe just last week and that tiny square was worth every single calorie! These caramel apple bars are adapted from the Salted Caramel Butter Bars recipe. It’s one of my favorites on the website.

    They start with a buttery shortbread crust. The center is salted caramel apple and the top is more buttery shortbread goodness. My very favorite part is the tiny hint of saltiness in these bars. Once you combine that sweet and salty taste with some delicious apples, the rest is history! These are sure to be a hit with your family!

    Ingredients in Caramel Apple Bars

    Just a few easy to work with ingredients blend together flawlessly to create this family favorite dessert bar.  The shortbread cookie crust is flaky and crumbly, while the center is filled with soft caramel coated apples. Check out the recipe card at the bottom of the post for exact measurements.

    • Butter: Let the butter sit out for a few minutes and soften to room temperature. Use unsalted butter in this recipe.
    • White sugar: This adds sweetness to the shortbread crust.
    • Powdered sugar: The powdered sugar creates the melt-in-your-mouth texture in the shortbread.
    • Vanilla Extract: I added this to both the shortbread and the caramel filling. This extract brings out all the flavors and adds its own buttery rich flavor.
    • Flour: I used all-purpose flour in this recipe.
    • Apples: Medium sized Granny Smith apples work best!
    • Caramels: Unwrap soft caramel candies and melt them in the microwave for super quick and easy caramel.
    • Whipping cream: This prevents the caramels from drying out as they melt.
    • Coarse sea salt: Just a pinch is enough to add in that contrasting salty flavor.
    6 pictures showing how to make the dough, make the filling and then combine them together on a baking sheet.

    Let’s Bake These Yummy Dessert Bars!

    It’s easier than you think to bake these salted caramel apple bars from scratch.  They smell SO GOOD as they bake and they will get devoured right away!  The hardest part is letting them cool before cutting into them!

    1. Prep: Preheat oven to 325 degrees Fahrenheit. Line a 9×13 pan with parchment paper or aluminum foil. Lightly spray with cooking spray.
    2. Combine ingredients to form dough: In a large bowl, cream together butter, sugar, and powdered sugar. Add vanilla and beat until combined. Mix in the flour and combine until it forms a soft dough.
    3. Add half of the dough to dish: Press half of the dough mixture into the bottom of a 9×13 dish and place the other half of the dough into the refrigerator. Bake in preheated oven for 15 minutes until they are light golden brown.
    4. Mix caramel sauce: Remove the pan from the oven and melt the caramels, heavy cream and ½ teaspoon vanilla in the microwave for 1 minute. Stir together until smooth. Stir in the chopped apples. Pour evenly over the hot crust. Lightly sprinkle the coarse sea salt over the crust. I didn’t end up using the entire amount, just lightly sprinkle it evenly on top. You don’t want them too salty.
    5. Add top layer of dough: Take the remaining dough out of the refrigerator and crumble over the top of the caramel.
    6. Bake: Return the pan to the oven and bake for 25-30 minutes until filling is bubbly and the top is firm. Let them cool completely before cutting.
    The topview of a caramel apple bar broken in half

    Tips for the Best Butter Bars

    Keep these quick and easy tips in mind as you prepare your salted caramel apple bars.  They will help you bake the perfect buttery shortbread crust.  You will be serving a professional-looking dessert that people will rave about in no time!

    • Crumbly Dough: Shortbread dough is supposed to be a bit dry and crumbly.  However, if your dough is still too crumbly, even after working it for a while, you can easily adjust it by either adding more butter or more water.
    • Chill: Place in the refrigerator to chill for at least 30 minutes before baking. This will help the cookies to be firm and not spread too much while baking.
    • Pierce Shortbread: Poking holes in your shortbread dough will help it cook evenly since it is such a dry dough.
    • Cream Butter and Sugar: The creaming process will give the shortbread great texture by adding air pockets that will puff up when the cookies are baking in the oven.
    • Do Not Overcook: The shortbread will still be soft when it first comes out of the oven. Do not leave it in too long.  As it cools, it will harden.  Look for a golden color to know when it is done.

    A stack of 2 salted caramel apple bars.

    How to Store Leftovers

    These salted caramel apple bars are SO good and, if possible, taste even better the next day! Once the bars have cooled completely, then cover them in an airtight container and store them at room temperature. They will last for up to 5 days!

    More Fall Apple Recipes

    Don’t skimp on the apple recipes this fall! If you don’t know what to make, then I have got you covered with all of these delicious recipes. Apples are what make the fall season the absolute best and these recipes really take this season over the top!

    Print

    Salted Caramel Apple Bars

    Salted caramel apple bars are ooey-gooey treats that have an amazing buttery shortbread crust and a soft and sweet caramel apple center!  This is one of the best desserts you will make this fall!
    Course Dessert, Snack
    Cuisine American
    Keyword apple butter bars, caramel apple bars, caramel apple butter bars
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Servings 16 Bars
    Calories 542kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups butter softened
    • 1 cup white sugar
    • 1 and ½ cups powdered sugar
    • 1 Tablespoon vanilla
    • 4 cups flour
    • 2 medium apples chopped (I used Granny Smith)
    • 1 14 ounce bag caramels (unwrapped or 11 oz unwrapped Caramel Bits work great)
    • ⅓ cup whipping cream
    • ½ teaspoon vanilla
    • 2 teaspoons coarse sea salt

    Instructions

    • Preheat oven to 325 degrees Fahrenheit. Line a 9×13 pan with parchment paper or aluminum foil. Lightly spray with cooking spray.
    • In a large mixing bowl cream together butter, sugar, and powdered sugar. Add vanilla and beat until combined. Mix in the flour and combine until it forms a soft dough.
    • Press half of the dough in the bottom of a 9×13 dish and place the other half of the dough into the refrigerator. Bake in preheated oven for 15 minutes.
    • Remove the pan from the oven and melt the caramels, heavy cream, and ½ teaspoon vanilla in the microwave for 1 minute. Stir together until smooth. Stir in the chopped apples. Pour evenly over the hot crust. Lightly sprinkle the coarse sea salt over the crust. I didn’t end up using the entire Tablespoon. I just lightly sprinkle it evenly on top. You don’t want them too salty.
    • Take the remaining dough out of the refrigerator and crumble it over top of the caramel. Return the pan to the oven and bake for 25-30 minutes until the filling is bubbly and the top is firm. Let them cool completely before cutting.

    Notes

    Updated on September 9, 2022

    Originally Posted on October 13, 2014

    Nutrition

    Calories: 542kcal | Carbohydrates: 71g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 70mg | Sodium: 562mg | Potassium: 125mg | Fiber: 1g | Sugar: 43g | Vitamin A: 805IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg
  • Instant Pot Sweet Potatoes

    Instant Pot Sweet Potatoes

    Using an Instant Pot to cook your sweet potatoes is the best! They turn out perfectly sweet, creamy, and soft in half the time it takes to bake them!

    My Instant Pot and air fryer are two workhorses in my kitchen. They’ve simplified dinner so much! Add this Instant Pot spaghetti, mashed potatoes, or meatloaf to your dinner lineup! You won’t regret it! Instant Pot recipes are always so quick and easy to make but turn out perfectly.

    3 cooked sweet potatoes in the base of an Instant Pot.

    Soft and Tender Instant Pot Sweet Potatoes

    I love baked sweet potatoes, especially around the holidays! The only problem is, with the hour-long bake time, it doesn’t really work if you’re in a pinch. The Instant Pot saves the day, yet again! With this beyond-easy recipe, you can have soft and tender sweet potatoes ready in less than 30 minutes.

    You’re going to be amazed at how soft, moist, and silky smooth they turn out. You can serve them with both sweet and savory toppings! (I have some ideas for you below!) You can also mash your Instant Pot sweet potatoes to use in a casserole! This is definitely a staple recipe to have around. If your family loves sweet potato dishes as much as mine does, it will especially come in handy with Thanksgiving just around the corner!

    Ingredients You’ll Need

    Only 2 simple ingredients are needed to make these amazing Instant Pot sweet potatoes! This recipe is the perfect foundation for all of your favorite sweet potato dishes! You can find exact measurements needed to make it below in the recipe card.

    • Sweet Potatoes: The size of your sweet potatoes affects cooking time, so if you want to follow my recipe 1:1 try to find medium-sized sweet potatoes! You may need to adjust the cooking time by a few minutes if your sweet potatoes are larger or smaller. You can also use jewel yams.
    • Water: Water is added to the base of the Instant Pot to add moisture to your sweet potatoes as they cook! This is a must for sweet potatoes that are soft and moist instead of dry and tough.

    Tips for Picking the Best Sweet Potatoes

    Look for sweet potatoes that are smooth and evenly shaped without cuts, cracks, or blemishes. Avoid sweet potatoes that are too big, as they will take longer to cook through evenly.

    How to Cook Sweet Potatoes in an Instant Pot

    This recipe is foolproof and SO easy to make! I love how hands-off it is. It makes preparing dinner so easy.

    1. Prep Sweet Potatoes: Wash the sweet potatoes well, and prick each potato about 4 times with a fork.
    2. Add Trivet and Water to Instant Pot: Place the trivet in the bottom of the instant pot, then pour 1 cup of water into the pot.
    3. Add Sweet Potatoes: Add the whole sweet potatoes to the pot and place them on top of the trivet. It’s ok to stack the potatoes if needed.
    4. Seal: Place the lid on the Instant Pot, then set the valve to ‘seal’.
    5. Cook: Select the manual/high pressure button. Adjust the time depending on the size of your sweet potatoes. Small potatoes= 15 minutes, medium potatoes= 25 minutes, and large potatoes= 50 minutes.
    6. Release Pressure: Allow the pressure to naturally release for 10 minutes before releasing the rest of the pressure.
    7. Add Cooking Time if Needed: If your sweet potatoes are not soft enough, place the lid back on the Instant Pot and add an additional 5-10 minutes. 
    8. Serve: Enjoy your sweet potatoes to your liking! I love to cook my sweet potatoes ahead of time to enjoy throughout the week, or to use in my sweet potato casserole.
    3-photo collage of water being added to the base of an Instant Pot and whole sweet potatoes added inside.

    Serving Suggestions

    This Instant Pot sweet potato recipe is my favorite because it can be served in a variety of different ways. Here are a few of my favorites!

    • Sweet Toppings: If you like your sweet potatoes to be, well, sweet, try yours out with toppings such as cinnamon butter, honey, maple syrup, or marshmallow cream! Chopped pecans and a sprinkle of brown sugar is great too!
    • Savory Toppings: If you like to keep things simple, a dollop of butter and a little salt and pepper is always a good idea. You can also make loaded sweet potatoes with shredded cheese, bacon bits, chopped green onions, and sour cream.

    Storing Leftovers / Making Ahead

    This recipe is perfect for making at the beginning of the week so you have sweet potatoes to heat up for lunch! Instant Pot sweet potatoes make such great leftovers. Here’s how to keep them tasting as fresh and delicious as possible.

    • In the Refrigerator: In an airtight container, your sweet potatoes will last for 5-7 days.
    • In the Freezer: Freeze in an airtight container or freezer bag for up to 6 months. Thaw overnight in the fridge before reheating.
    • Reheating: Easily reheat your sweet potatoes in the Instant Pot by adding water under your trivet and cooking for 3 minutes. You can also reheat your sweet potatoes in the oven for 10 minutes at 400 degrees F and in the microwave with 30-second intervals. (Although keep in mind that microwaving your sweet potatoes can sometimes dry them out.)

    2 fully cooked sweet potatoes sliced open and served with butter and salt and pepper.

    Other Tried and True Sweet Potato Recipes

    I love sweet potatoes! They have such a creamy, delicious texture. Plus, they’re so versatile! Whether you use them in a casserole, as chips or fries, or in pie, it’s one of the best things about the fall season! Here are some of my favorite recipes that you NEED to try!

    Print

    Instant Pot Sweet Potatoes

    Using an Instant Pot to cook your sweet potatoes is the best! They turn out perfectly sweet, creamy, and soft in half the time it takes to bake them!
    Course Side Dish
    Cuisine American
    Keyword 20 minute, easy
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Servings 3
    Calories 194kcal
    Author Alyssa Rivers

    Ingredients

    • 3-4 medium sweet potatoes, or jewel yams
    • 1 cup water

    Instructions

    • Wash the sweet potatoes well, and prick each potato about 4 times with a fork.
    • Place the trivet in the bottom of the instant pot, then pour 1 cup of water into the pot.
    • Add the sweet potatoes to the pot and place them on top of the trivet. It's ok to stack the potatoes if needed.
    • Place the lid on the Instant Pot, then set the valve to 'seal'.
    • Select the manual/high pressure button. Adjust the time depending on the size of your sweet potatoes.
    • Small potatoes= 15 minutes, medium potatoes= 25 minutes, and large potatoes= 50 minutes.
    • Allow the pressure to naturally release for 10 minutes before releasing the rest of the pressure.
    • If your sweet potatoes are not soft enough, place the lid back on the Instant Pot and add an additional 5-10 minutes.
    • Enjoy your sweet potatoes to your liking! I love to cook my sweet potatoes ahead of time to enjoy throughout the week, or to use in my sweet potato casserole.

    Nutrition

    Serving: 1potato | Calories: 194kcal | Carbohydrates: 45g | Protein: 4g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.003g | Sodium: 128mg | Potassium: 762mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32063IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 1mg
  • 20-Minute Black Bean Soup

    20-Minute Black Bean Soup

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    A super easy 20-minute black bean soup! This soup is hearty and filling and a great option for those wanting a vegetarian option! It’s made with black beans, a variety of veggies, and delicious seasonings for a savory soup with a hint of warm spice!

    This hearty soup is one of my family’s favorites! It’s perfect for making as the temperatures start to cool down. You’ll have to serve it with some delicious homemade cornbread or dinner rolls for dipping!

    Top-down view of black bean soup in a speckled stoneware bowl, garnished with lime, avocado slices, and fresh cilantro.

    Amazing Black Bean Soup Recipe

    I’m getting antsy for fall to be here so I can break out all of my favorite soup recipes! To get you excited, today I am sharing with you my amazing 20-minute black bean soup! This soup is packed with amazing flavor and texture, whips up in a snap, and is vegetarian! If you’re a fan of hearty soups and stews, I’m sure this will quickly become a favorite of yours. It’s loaded with tons of black beans, corn, fire-roasted tomatoes, caramelized onion, and cilantro. It’s a hearty, satisfying soup for the cold fall and winter months.

    This 20-minute black bean soup is super easy to make. Simply sauté the onions and garlic and stir in the rest of the ingredients. Then, all you have to do is let it simmer! It doesn’t get any easier than that! It’s a quick and easy meal to throw on the stove for weeknight dinners. For the ultimate experience, I recommend serving this soup with rolls or breadsticks for dipping! Don’t be surprised if this becomes a popular request for dinner. It’s so simple but so delicious!

    A Reader’s Review

    “I just made your Black Bean Soup for my lunch. It is so nice to find a delicious tasting vegan recipe. Thank you for sharing.”

    Connie Poff

    Ingredients for Black Bean Soup

    This soup comes together with a lot of ingredients you probably already have in your pantry! It’s a great way to use up canned vegetables! For exact measurements, check out the recipe card below.

    • Olive Oil: Used for sautéing the chopped onions and garlic in.
    • Chopped Onion: Adds the best sweet but savory, caramelized flavor!
    • Minced Garlic: You really can’t go wrong with garlic. It will give your entire pot of black bean soup the best savory taste.
    • Canned Garlic Fire Roasted Diced Tomatoes: Adds texture and flavor that is deep and slightly smoky.
    • Canned Black Beans: You’ll want these to be rinsed and drained before you add them in!
    • Low-Sodium Vegetable Broth: Acts as the base of the black bean soup.
    • Canned Diced Green Chiles: Adds the best flavor and hint of spice!
    • Frozen Corn: You’ll want this to be thawed before you use it.
    • Seasonings and Spices: I used cumin and chile powder! This combination is smoky and warm with a kick!
    • Lime Juice: Use freshly-squeezed lime juice if you can!
    • Chopped Cilantro: (Optional) Fresh cilantro works as a great garnish on top. It adds great aromatics and a pop of extra flavor!

    How to Make Black Bean Soup

    Black bean soup is a great option for a quick and easy dinner or last-minute potluck addition. It only takes 5 minutes of prep and then it’s off to the stove to simmer!

    1. Blend: Add two cans of undrained black beans to a food processor and pulse until thickened. Set aside.
    2. Heat Olive Oil: Heat oil in a large dutch oven or pot.
    3. Sauté Onion and Garlic: Stir in onion and sauté for 3-4 minutes. Add in garlic and cook for an additional minute.
    4. Add Remaining Ingredients: Stir in the tomatoes, all of the black beans, broth, green chilies, corn, cumin and chili powder.
    5. Simmer: Bring to a simmer and cook for 10-15 minutes.
    6. Add Seasonings and Garnish: Take off of the heat and stir in freshly-squeezed lime juice. Season with salt and pepper to taste. Serve immediately with fresh chopped cilantro.
    4-photo collage of black bean soup broth being prepared.

    Tips and Tricks

    Just as easy as it is to make, black bean soup is super easy to customize! Here are a few simple ways you can switch up this tasty dish.

    • Adjust Consistency: If the soup is too thick add more broth. If you would like it thicker, puree some of the soup in a blender or food processor.
    • More Mix-Ins: I like using whatever leftover vegetables I have my fridge. Some tasty mix-ins to try are chopped squash or zucchini, chickpeas, potatoes, spinach, kale, celery, or carrots.
    • Serve With: Dinner rolls and breadsticks are my favorite, but any kind of crusty bread works! French bread and crostini are great choices, too.

    Storing Leftovers

    Black bean soup is great for leftovers and using as a meal plan!

    • In the Refrigerator: Store in an airtight container for 5-6 days.
    • In the Freezer: After your soup has cooled, transfer to a freezer bag and freeze for up to 1 month. Let thaw in the fridge overnight before reheating.
    • Reheating: Reheat over the stove on medium heat until warmed through, or in the microwave for 30 second intervals, stirring frequently.

    Black bean soup being served out of a large pot with a ladle.

    More Amazing Vegetarian Soup Recipes

    These are a few delicious soup recipes that even the carnivores in your family will enjoy! You won’t be able to resist their fresh and hearty flavor. They’re perfect for cool fall days!

    • Add two cans of undrained black beans to a food processor and pulse until thickened. Set aside.

    • Heat oil in a large dutch oven or pot.

    • Stir in onion and sauté for 3-4 minutes.

    • Add in garlic and cook for an additional minute.

    • Stir in the tomatoes, all of the black beans, broth, green chilies, corn, cumin and chili powder.

    • Bring to a simmer and cook for 10-15 minutes.

    • If the soup is too thick add more broth. If you would like it thicker puree some of the soup in a blender or food processor.

    • Take off of the heat and stir in fresh squeeze lime juice.

    • Season with salt and pepper to taste.

    • Serve immediately with fresh chopped cilantro for serving.

    Serves: 6

    Calories64kcal (3%)Carbohydrates10g (3%)Protein1g (2%)Fat3g (5%)Saturated Fat1g (5%)Sodium32mg (1%)Potassium125mg (4%)Fiber2g (8%)Sugar1g (1%)Vitamin A49IU (1%)Vitamin C6mg (7%)Calcium12mg (1%)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, Soup

    Cuisine American, Mexican

  • Easy Taco Casserole

    Easy Taco Casserole

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    Easy taco casserole is beef, cheese, and tortilla chips layered up and loaded with rich flavor throughout.  It is an easy-to-make, crowd-pleasing dinner that will be a hit with everyone!

    Isn’t Mexican food so delicious?! We love it so much around our house! If you want to make some delicious side dishes to go with this casserole, then you should make this Mexican Rice, these homemade tortilla chips, and then end the night with Tres Leches for dessert!

    Some taco casserole on a plate loaded with veggies and sour cream.

    Easy Taco Casserole Recipe

    I was told about easy taco casserole by a friend who said that I just had to make it! Once I tried out this recipe, it quickly became a favorite! I loved it because it was so easy to throw together!  I already had the ingredients on hand, and within 20 minutes, it was already in the oven!

    On top of being easy, this taco casserole was absolutely delicious. It had perfect taco flavor, and I loved the crunch from the tortilla chips. Everyone loved it!  There is really no end to how buildable and versatile this casserole is.  My kids were content to keep it simple with just meat, cheese, and chips, while I layered it up with my favorite toppings.  I added avocado, sour cream, cilantro, and chopped lettuce! It was a fun way to mix up a taco night!

    Taco Casserole Ingredients

    The base of these ingredients is so easy, and you probably already have most of them on hand! Check out the recipe card at the bottom of the post for exact measurements.

    • Hamburger meat: Lean ground beef is best for less grease and tender meat.
    • Onion: You combine this with the meat to cook, which infuses a lot of flavors.
    • Tomato Soup: This is what you will simmer the meat in.
    • Water:  The water helps cook the meat and incorporate seasonings.
    • Taco Seasoning: You can make your own homemade taco seasoning with this recipe or packaged seasoning works well with these tacos too.
    • Tortilla Chips: Adds a crunch to the casserole. Make them at home in the air fryer with this recipe!
    • Grated Mexican Cheese: Helps bind the casserole together and gives great flavor!
    • Toppings: Lettuce, cilantro, avocado, tomatoes, olives, and anything else that you love!

    How to Make a Taco Casserole

    This taco casserole is so easy to make. And I love that I can make it ahead of time and freeze it for later! See the tips below on how to store it and freeze it for later.

    1. Brown the Meat: Brown the ground beef with the onion in a skillet. Add the tomato soup and taco seasoning with one can of water.
    2. Layer: Break up tortilla chips. Layer chips, hamburger mix, and cheese in a 9 x 13 baking dish. Repeat layers ending with cheese.
    3. Bake: Bake for 15-20 minutes at 350 degrees Fahrenheit.
    4. Add Toppings: Serve with favorite toppings like sour cream, lettuce, green onions, and black olives!
    6 pictures showing how to brown your meat, add in the sauce and seasonings, layer it on chips and add cheese on top!

    Topping and Variations

    The great thing about this taco casserole recipe is that it leaves room for you to make it unique for you and your family! Let me know what your favorite version is!

    • Protein: Try it with ground turkey, ground chicken, shredded chicken, shredded pork, or finely sliced steak (sirloin, flank steak, or skirt steak is best).
    • Cheese: Pepper jack is awesome in this casserole, but any of your favorite cheeses will work.  I encourage you to use freshly grated cheese. It works better for melting because pre-shredded cheese is often coated with preservatives that keep it from melting properly.
    • Chips: For more flavor, try Doritos or Fritos instead of the tortilla chips.  Or, if you plan to freeze or make ahead, try flour or corn tortillas instead of chips.
    • Layers: Refried beans, guacamole, salsa, black or pinto beans, rice, or tater tots all make great layer additions or substitutions.
    • Optional Garnish: Cherry tomatoes, green onion, cilantro, sour cream, sliced avocado, serrano peppers, red bell peppers, pico de gallo, sliced olives, or diced jalapenos.

    The top view of taco casserole in a 9x13 baking dish.

    Storing Your Casserole

    One thing I do to save myself time when making this easy taco casserole is to make and freeze the meat mixture ahead of time.  (It will last for up to 3 months in the freezer.) Then, I can just thaw out the meat, throw together the other layers, and have the entire thing heating in the oven in minutes!  This will also prevent any sogginess in your chips that would happen from storing the casserole already layered.

    • To Store AFTER Baking: Let cool, then place in an airtight container, refrigerate, and use within 3-4 days.
    • Make and Take: Make in a foil pan if planning to deliver to a friend or family member.  This way, they can just dispose of the pan when they are done enjoying the meal.  Write the baking directions on the top of the foil pan for them, so they have heating directions handy.

    Taco casserole being scooped out with a wooden spoon.

    More Recipes for Taco Night!

    Taco night is a favorite at our house. We have it so often that we can’t just leave it to Taco Tuesday! Check out some more f these favorite recipes that we love to rotate into out meals on a weekly basis!

    Add Toppings

    • Serve with favorite toppings like sour cream, lettuce, green onions, or black olives.

    Updated Post On: September 7, 2022
    Originally Posted on: July 31, 2012

    Serves: 6

    Calories401kcal (20%)Carbohydrates19g (6%)Protein23g (46%)Fat26g (40%)Saturated Fat12g (60%)Polyunsaturated Fat1gMonounsaturated Fat10gTrans Fat1gCholesterol89mg (30%)Sodium940mg (39%)Potassium602mg (17%)Fiber3g (12%)Sugar6g (7%)Vitamin A985IU (20%)Vitamin C11mg (13%)Calcium301mg (30%)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, Main Course

    Cuisine Mexican

    Keyword taco casserole, taco casserole recipe

  • Popovers

    Popovers

    Golden, crisp, and deliciously airy, these homemade popovers are the best addition to any meal! Made with a simple egg batter, popovers have a buttery texture and the perfect chew!

    If fluffy and chewy bread is your thing, you’re going to love these popovers! They’re such a fun twist on a classic dinner roll! You’ll have to try my homemade Yorkshire pudding next. Focaccia and pretzel rolls are great options as well!

    Closeup of a baked popover roll, still in the pan.

    What are Popovers?

    If you’ve never had them before, popovers are a light and fluffy pastry made with egg batter. It’s also the American version of Yorkshire pudding! The only difference between the two recipes is that Yorkshire pudding uses beef drippings in the batter to make it slightly more savory! I personally love the flavor of popovers. Just simple, buttery goodness!

    Although popovers are the textbook definition of light and airy, you don’t need yeast or baking soda to leaven them! The steam interacting with the egg batter is what gives them the perfect rise. They’re great for a breakfast treat, brunch, afternoon tea, or serving alongside hearty meals like a Sunday pot roast! They’re such a fun switch-up from the traditional dinner roll. You’ll have to try them out for Thanksgiving this year!

    Popover Ingredients

    Easily, the best part of this popover recipe is the fact that you only need 5 simple ingredients to whip up a batch. It’s one of my favorite side dishes to make because I know I have everything ready to go in my pantry! You can find exact measurements for each ingredient in the recipe card below.

    • Large Eggs: Eggs help bind all of the ingredients together and give popovers their signature rise!
    • Whole Milk: The fat content in whole milk will make your popovers soft and tender.
    • Salt: Just a pinch will keep your batch of popovers from tasting bland.
    • All-Purpose Flour: All-purpose flour gives popovers texture that is light and airy while still having the perfect amount of chew. I wouldn’t recommend using low-protein flour like cake flour here because it makes popovers too delicate to rise properly.
    • Unsalted Butter: Adds rich flavor and a tender texture.

    How to Make Popovers

    Popovers are really simple to make! I’ve also added some tips below to ensure that you make a perfect batch! You’re going to love how they turn out. A golden, crispy exterior and soft, chewy center make them one of my favorite baked goods!

    1. Preheat Oven and Popover Pan: Place an oven rack in the bottom third of the oven and remove any racks above it, as the popovers will rise quite a bit. Preheat the oven to 450℉. Place your popover pan in the oven to heat while the oven preheats.
    2. Mix Batter Ingredients: Add the eggs, milk, salt, and flour to a blender or stand mixer and mix until combined. Add the melted butter and mix again until combined.
    3. Rest: Let the batter rest for 10-15 minutes while the oven finishes heating.
    4. Add Batter to Pan: Once the oven is up to temp, use a hot pan to remove the popover tin from the oven. Spray each well and rim of the pan with cooking spray and immediately pour the batter evenly into the six wells.
    5. Bake: Bake for 15 minutes at 450℉ before lowering the temperature to 350℉ and baking for an additional 20 minutes until golden brown.
    6. Release Steam and Cool: Remove the popovers from the oven and prick the top of each one with a knife to allow steam to escape. Remove from the pan to cool slightly before serving.
    4-photo collage of popover batter being prepared and added to the wells of a pan.

    Tips and Tricks for Making the Best Popovers

    Here are a few easy tips to keep in mind as you make your tasty popovers! This is such a great side for the holidays or even just to spice up a weeknight dinner!

    • Give Them Room To Rise: Arrange the racks in your oven so the popovers have plenty of room to rise without interference. I like to place the baking rack in the bottom third of the oven and remove any racks that are above it, just in case the popovers end up rising a whole bunch.
    • Let The Batter Rest: Allow the batter to rest for 10-15 minutes before adding to the hot popover pan. This will help yield a more tender popover.
    • Room Temperature Ingredients: Use room temperature ingredients to ensure the batter blends well. If the milk is cold, warm is gently in the microwave for 20-30 seconds.
    • Let The Steam Escape: Right when the popovers come out of the oven, use a sharp knife to poke a hole in the top of each of them. I twisted the knife just slightly to enlarge the opening. Once I saw steam escape from the top, I knew the hole was large enough. If you don’t prick the popovers, the steam will be trapped inside and can make your popovers soggy.
    • Use a Muffin Tin: While popover pans allow the popovers to have that classic tall and thin shape, if you don’t have one, a muffin pan works just as well!
    • Serve With: I like the classic pairing of a popover and some butter, but you can add cinnamon honey butter or a drizzle of caramel sauce if you want them to be sweet!

    6 popovers in a serving dish.

    Storing Leftovers

    I always like to serve my popovers straight out of the oven because the longer they sit at room temperature, the more they’ll deflate. If you have extras though, you can keep them for a few days after they’re made for a quick and easy treat!

    • At Room Temperature: Popovers may be stored in an airtight container for 2-3 days, though they are best consumed when fresh out of the oven!

    A popover torn in half with butter added on a white speckled plate.

    More Tasty Roll Recipes

    No hearty meal is complete without bread! These are a few of my favorite roll recipes to switch up dinner with. Whether you want something savory or sweet, fluffy or chewy, there’s a roll for every craving! These are super straightforward to throw together and are always a favorite at my house. If you love making homemade rolls as much as I do, check out my full list of recipes here!

    Print

    Popovers

    Golden, crisp, and deliciously airy, these homemade popovers are the best addition to any meal! Made with a simple egg batter, popovers have a buttery texture and the perfect chew!
    Course Bread, Side Dish
    Cuisine American
    Keyword popovers, popovers recipe
    Prep Time 5 minutes
    Cook Time 35 minutes
    Resting Time 15 minutes
    Total Time 55 minutes
    Servings 6 Popovers
    Calories 242kcal
    Author Alyssa Rivers

    Ingredients

    • 4 large eggs room temperature
    • 1 ½ cups whole milk
    • ½ teaspoon salt
    • 1 ½ cups all-purpose flour
    • 3 tablespoons unsalted butter melted

    Instructions

    • Place an oven rack in the bottom third of the oven and remove any racks above it, as the popovers will rise quite a bit. Preheat the oven to 450℉. Place your popover pan in the oven to heat while the oven preheats.
    • Add the eggs, milk, salt, and flour to a blender and mix until combined. Add the melted butter and mix again until combined.
    • Let the batter rest for 10-15 minutes while the oven finishes heating.
    • Once the oven is up to temp, use a hot pan to remove the popover pan from the oven. Spray each well and rim of the pan with cooking spray and immediately pour the batter evenly into the six wells.
    • Bake for 15 minutes at 450℉ before lowering the temperature to 350℉ and baking for an additional 20 minutes.
    • Remove the popovers from the oven and prick the top of each one with a knife to allow steam to escape. Remove from the pan to cool slightly before serving.

    Nutrition

    Calories: 242kcal | Carbohydrates: 27g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 131mg | Sodium: 260mg | Potassium: 167mg | Fiber: 1g | Sugar: 3g | Vitamin A: 432IU | Calcium: 98mg | Iron: 2mg
  • Tiramisu Cheesecake

    Tiramisu Cheesecake

    This decadent and delicious tiramisu cheesecake is creamy and will melt in your mouth with every bite. Trust me when I tell you that you will want to make this dessert every time you have guests!

    If you know me, then you know that I LOVE cheesecake! It’s the perfect dessert that really is the perfect finishing touch on any meal. Try out some of my favorite cheesecake recipes like this New York Cheesecake, these Mini Cheesecakes, or this super unique Basque Cheesecake!

    The side view of a cheesecake with a slice being taken out.

    What is Tiramisu Cheesecake?

    Get ready to eat the richest, most flavorful, and delicious cheesecake you have ever had. If you are a lover of tiramisu (or if you have never had it before!), then I cannot wait for you to try out this cheesecake. Tiramisu is an Italian dessert that is coffee flavored and topped with creamy mascarpone. It uses ladyfingers in the crust as well as in the filling, and these soak up all of the flavors. They are key to any tiramisu recipe!

    This cheesecake is a twist on classic tiramisu because it has the flavor of tiramisu and is topped with mascarpone, but the middle is a creamy and delicious cheesecake. I mean, who can complain when you can combine the flavor of tiramisu with the delicious, creamy texture of cheesecake?! This is so delicious and elegant that you will want to bake it for every occasion.

    Ingredients in Tiramisu Cheesecake

    The ingredients in this tiramisu cheesecake recipe blend together and complement each other so well! I love any chance that I have to use ladyfingers because they bring such a delicious texture to any dessert. Check out the recipe card at the bottom of the post for exact measurements.

    Crust

    • Vanilla Wafer Cookies: These bring that sweet flavor to the crust.
    • Ladyfingers: These are dry, which makes them perfect for a crust.
    • Butter: I used unsalted butter in the crust.

    Filling

    • Cream Cheese: Let this soften up before you mix it in so that there aren’t any lumps.  
    • Mascarpone Cheese: I like to let this come to room temperature so that it mixes in nicely and smoothly.
    • Granulated Sugar: This adds in a sweet element to counter the tangy cream cheese.
    • Espresso: Strong brewed espresso works best for this recipe.
    • Kahlua: If you chose not to use alcohol, then you can substitute this with additional espresso.
    • Vanilla Extract: This adds a splash of vanilla flavoring.
    • Eggs: I always use large eggs when I am baking.  
    • Ladyfingers: These have a dry texture, so they absorb a lot of flavors.
    • Brewed Coffee: This adds to the classic coffee flavor of tiramisu.

    Whipped Mascarpone Topping for Tiramisu Cheesecake

    • Mascarpone: This ingredient should be chilled before you mix it in as the topping.
    • Heavy Whipping Cream: Use this straight from the fridge. It adds a delicious and silky texture to the whipped topping.
    • Powdered Sugar: The powdered sugar sweetens up the mascarpone and dissolves easily, creating a smooth base.
    • Vanilla Extract: This adds some additional sweet flavoring to the tiramisu cheesecake.
    6 pictures showing the process of making the crust, the filling and then getting it ready to bake.

    How to Make Tiramisu Cheesecake

    If you are doubting your ability to make a cheesecake from home, don’t! I know they sound intimidating, but once you do it once, you will never go back. Try this recipe out because not only is it delightful to the taste, but it’s not too difficult to make! Don’t get discouraged by the long instructions… I help you along every step of the way so that you can’t mess this up!

    Crust

    1. Prep: Preheat the oven to 325 degrees Fahrenheit. Prepare a 10-inch springform pan by spraying the sides with cooking spray and set aside.
    2. Blend: In a food processor, blend the vanilla wafers and ladyfingers until they are fine crumbs, and then add the melted butter and pulse together. This should resemble damp sand.
    3. Press: Pour the crumb mixture into the prepared springform pan and press evenly into the pan. Use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
    4. Bake: Bake for 8 minutes and allow to cool completely.

    Tiramisu Cheesecake Filling

    1. Beat: Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for 30 seconds more.
    2. Combine and Scrape: Add the mascarpone and sugar and mix at medium/low speed until just combined. Scrape the bowl again and mix for 30 seconds.
    3. Add Eggs: Add eggs and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
    4. Mix until Smooth: Add espresso, Kahlua, and vanilla extract. Beat into the cream cheese mixture until just combined. At this point, your batter should be smooth and fairly runny.

    Prepare The Pan

    1. Wrap in Foil: Using 18-inch heavy-duty aluminum foil, carefully wrap the outside of the springform pan with four sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into the pan.
    2. Add to Roasting Pan: Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
    3. Add Batter: Add ½ of the cheesecake batter to the springform pan on top of the cooled crust. Quickly dip both sides of the ladyfingers into the brewed coffee and layer them across the cheesecake batter until it is mostly covered. Top with the remaining half of the cheesecake batter.

    Bake The Tiramisu Cheesecake

    1. Make Water Bath: Using very hot water, add water to the baking pan until it reaches halfway up the pan. Carefully move the pan to the center rack of the oven.
    2. Bake: Bake for 1 hour before checking the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly but not liquid. If it seems very liquidy still, give it 15 more minutes and check it again. 
    3. Let Cheesecake Cool IN THE OVEN: Once the cheesecake is set yet still jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
    4. Chill: Once the oven and the cheesecake are cooled, remove it from the oven. Then, carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.
    5. Release: Before serving this tiramisu cheesecake, run a knife around the edge of the pan. This will ensure an easy release when the springform is removed.

    Whipped Mascarpone Topping

    1. Beat: In a large bowl, beat the cold mascarpone cheese until smooth. Slowly add in the heavy cream until incorporated and not lumpy. Scrape down the sides and bottom of the bowl as needed.
    2. Whip: Add the powdered sugar and vanilla and switch to the whisk attachment. Whip the mixture until fluffy and medium-stiff peaks form.
    3. Add to Cheesecake: Either smooth the cream or pipe it over the top of the chilled cheesecake and add onto it a quick dusting of cocoa powder. If waiting to serve, do not dust with cocoa powder until ready to serve.
    The topview of a tiramisu cheesecake with one slice laying on its side.

    Baking Tips

    Don’t let this tiramisu cheesecake intimidate you! Cheesecake can be made by anyone, and this one is especially great because it has a whipped topping… A little secret to covering any cracks that you might have in the cheesecake!

    • Room Temperature Ingredients: The easiest way to achieve a smooth cheesecake filling is to start with room temperature ingredients. I like to set my cream cheese, mascarpone, and eggs out on the counter 2-3 hours before I plan on baking. Additionally, I scrape down the bowl multiple times throughout the process to make sure nothing sticks to the bottom of the bowl.
    • Kahlua Is Optional: If you like the kick that Kahlua adds to tiramisu, go ahead and add it as directed in the recipe card. If you prefer no alcohol in your cheesecake, simply substitute the ¼ cup of Kahlua for an additional ¼ cup of strong espresso, bringing the total amount of espresso up to ½ cup.
    • Cracks in Cheesecake: I admit that the top of my cheesecake cracked a little and looked a little bubbled. The good thing is you can’t even tell because it gets topped with the whipped mascarpone! Smooth a layer of that over it and dust with cocoa powder, and your guests will be none the wiser.
    • Heavy Duty 18-Inch Foil: You may be tempted to use regular-width foil, but don’t do it! The 18-inch foil will go high up on all sides of your cheesecake pan, which will help prevent water from getting inside. I’ve baked a lot of cheesecakes, and using 3-4 layers of the thicker, wider foil has been the most effective way to avoid a soggy crust.

    A slice of tiramisu cheesecake on a plate with a bite taken out of it.

    How to Store Leftovers

    If you are lucky enough to have any tiramisu cheesecake leftover, then you are in luck. This stores extremely well and you can be eating it for days! In fact, you may want to make an extra while you are at it. Then you can have cheesecake all week long!

    • In the Refrigerator: Once you are ready to store your leftovers, place the tiramisu cheesecake in an airtight container and place it in your fridge. It will last about five days!

    More Cheesecake Recipes to Try

    Once you master baking a cheesecake from scratch, you will want to make them ALL THE TIME. So start here with these other favorites of mine… They are insanely delicious and you won’t be able to pick a favorite!

    Print

    Tiramisu Cheesecake

    This decadent and delicious tiramisu cheesecake is creamy and will melt in your mouth with every bite. Trust me when I tell you that you will want to make this dessert every time you have guests! 
    Course Dessert
    Cuisine American, Italian, Italian American
    Keyword tiramisu cheesecake
    Prep Time 1 hour
    Cook Time 1 hour
    Chill Time 6 hours
    Total Time 8 hours
    Servings 12 People
    Calories 571kcal
    Author Alyssa Rivers

    Ingredients

    Crust

    • 30 vanilla wafer cookies
    • 6 lady fingers
    • ¼ cup unsalted butter melted

    Filling

    • 3 8- ounce packages cream cheese, softened
    • 8 ounces mascarpone cheese, room temperature
    • 1 cup granulated sugar
    • ¼ cup strong brewed espresso
    • ¼ cup Kahlua (may be substituted for additional espresso if choosing not to use alcohol)
    • 2 teaspoons vanilla extract
    • 4 large eggs, room temperature
    • 12-14 ladyfingers
    • ¾ cup brewed coffee

    Whipped Mascarpone Topping

    • 8 ounces mascarpone, cold
    • 1 ¼ cup heavy cream, chilled
    • ½ cup powdered sugar
    • ½ teaspoon vanilla extract

    Instructions

    Crust

    • Preheat the oven to 325℉. Prepare a 10-inch springform pan by spraying the sides with cooking spray and set aside.
    • In a food processor, blend the vanilla wafers and ladyfingers until they are fine crumbs, and then add the melted butter and pulse together. This should resemble damp sand.
    • Pour the crumb mixture into the prepared springform pan and press evenly into the pan. Use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
    • Bake for 8 minutes and allow to cool completely.

    Filling

    • Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for 30 seconds more.
    • Add the mascarpone and sugar and mix at medium/low speed until just combined. Scrape the bowl again and mix for 30 seconds.
    • Add eggs and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
    • Add espresso, Kahlua, and vanilla extract. Beat until just combined. At this point, your batter should be smooth and fairly runny.

    Prepare The Pan

    • Using 18-inch heavy-duty aluminum foil, carefully wrap the outside of the springform pan with four sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into the pan.
    • Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
    • Add ½ of the cheesecake batter to the springform pan on top of the cooled crust. Quickly dip both sides of the ladyfingers into the brewed coffee and layer them across the cheesecake batter until it is mostly covered. Top with the remaining half of the cheesecake batter.

    Bake The Cheesecake

    • Using very hot water, add water to the baking pan until it reaches halfway up the pan. Carefully move the pan to the center rack of the oven.
    • Bake for 1 hour before checking the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly but not liquid. If it seems very liquidy still, give it 15 more minutes and check it again.
    • Once the cheesecake is set yet still jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
    • Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.
    • Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed.

    Whipped Mascarpone Topping

    • In a large bowl, beat the cold mascarpone cheese until smooth. Slowly add in the heavy cream until incorporated and not lumpy. Scrape down the sides and bottom of the bowl as needed.
    • Add the powdered sugar and vanilla and switch to the whisk attachment. Whip the mixture until fluffy and medium-stiff peaks form.
    • Either smooth the cream or pipe it over the top of the chilled cheesecake and dust it with cocoa powder. This cheesecake is best served right after topping. If waiting to serve, do not dust with cocoa powder until ready to serve.

    Nutrition

    Calories: 571kcal | Carbohydrates: 49g | Protein: 11g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 166mg | Sodium: 319mg | Potassium: 157mg | Fiber: 0.3g | Sugar: 33g | Vitamin A: 1166IU | Vitamin C: 0.2mg | Calcium: 179mg | Iron: 1mg
  • Black Bean Hummus

    Black Bean Hummus

    Creamy black bean hummus is a healthy and flavorful dip that is a perfect appetizer or snack. Black beans blended with olive oil, lime juice, garlic, delicious spices, cilantro, and tahini create the tastiest hummus you will ever have.

    I love taking a good dip to a party because it’s the first thing people get to enjoy! This 5-minute dip is my most requested dip, but people also love this crab dip or this delicious creamy dip in the summertime. Every time I bring one of these dips people always ask for the recipe!

    Overhead photo of black bean hummus in a gray bowl garnished with olive oil and cilantro. The hummus is on a gray speckled platter with red peppers, flaxseed crackers, and celery surrounding the dip.

    The Best Black Bean Hummus

    Classic hummus is made with chickpeas, but this black bean hummus is my new favorite version! Black beans have a delicious creamy texture and pair well with all the other flavors in this recipe. The cumin, cilantro, lime, garlic, and tahini of course, make this hummus so tasty, and I can’t wait for you to try it!

    All the flavors in this hummus remind me of some of my other favorite Mexcian appetizers. This amazing Rotel dip, this Texas dip, and my 7-layer dip are just a few of my delicious Mexican-flavored dips. Bring one of them to your next Super Bowl party, or make it as an appetizer for taco night!

    Ingredients Needed For Hummus

    The ingredients for this easy black bean hummus are simple and fresh! Each ingredient adds so much texture and lots of flavors. Because it’s so delicious, you’re going to want to make this as soon as possible so you can start dipping! Check out the recipe card at the bottom of the post for exact measurements.

    • Garlic: Garlic adds lots of flavor to this dip!
    • Canned Black Beans: Simply drain and rinse canned black beans. It’s that easy!
    • Olive Oil: Oil helps add moisture to the hummus.
    • Lime Juice: I love the tangy flavor it adds.
    • Tahini: Tahini is KEY to making hummus. Tahini is a sesame paste that I found at any grocery store.
    • Cilantro: A great herb to enhance the flavors of the hummus.
    • Ground Coriander: Delicious spice with yummy flavor.
    • Cumin: Cumin adds flavor and is a great complement to all the other ingredients.
    • Paprika: I love using smoked paprika. Both are great options.
    • Coarse Salt: Season to taste! Salt brings out all of the flavors.

    Black Bean Hummus Recipe

    Hummus is a great way to add protein and fiber to your day! This recipe is so easy because you throw it all into a food processor or blender, and it’s ready in minutes. I love to put out a bowl of this black bean hummus for my kids after school. They have so much fun dipping their favorite raw vegetables and chips into it.

    1. Blend Ingredients: Add all of the ingredients to a food processor, then blend until smooth.
    2. Add Oil If Needed: Add more oil in small amounts if the hummus is too thick.
    3. Garnish: Garnish with fresh cilantro, then drizzle on top.
    4. Serve: Enjoy with fresh vegetables, tortilla chips, crackers, or on a sandwich or burger as a spread.
    Three process shots of making black bean hummus. First photo is all of the ingredients inside a food processor. Second photo is the hummus blended. Third photo is the hummus place inside a clear bowl.

    Garnish Ideas For Serving Hummus:

    Make your black bean hummus look even prettier with these tasty and flavorful garnishes. Either blend it in by stirring it together or add it right on top for color and presentation. You will love the look, flavor, and texture that it adds!

    • Olive Oil:  Drizzle a little more olive oil over the top.
    • Black Beans:  Add some whole canned black beans that are not blended for look and flavor.
    • Jalapenos:  Jalapenos aren’t in the recipe, but add sliced jalapenos because it is a Mexican-inspired hummus. Spicy and yummy!
    • Cilantro:  Chop up fresh cilantro, then sprinkle it over the top.
    • Lime Wedges:  Add color right on top by garnishing with lime wedges because it is SO pretty!
    • Red Pepper Flakes:  This is a spicy garnish that I personally love because spicy is my favorite!

    Close up photo of black bean hummus in a gray bowl garnished with olive oil and cilantro. The hummus bowl is on a gray speckled platter with red peppers and flaxseed crackers surrounding the dip.

    Storing Leftover Hummus

    You’ll love having this black bean hummus in the fridge to snack on. It is perfect for sandwiches and a healthy snack to enjoy throughout the week. Dip all of your favorite chips and veggies in it!

    • In the Refrigerator: Once you are done making your hummus, then you can store it in an airtight container for up to 7 days.
    • In the Freezer:  If you need any more reasons to make this hummus recipe, it can be frozen for 2-3 months! Simply thaw overnight in the fridge, then you’re ready to enjoy it.

    Close up photo of black bean hummus in a gray bowl garnished with olive oil and cilantro. A cracker is being dipped into the hummus. The hummus is on a gray speckled platter with red peppers, flaxseed crackers, and celery surrounding the dip.

    More Ways To Enjoy Black Beans

    Black beans are so versatile and can be added to a lot of delicious recipes.  I always make sure I have a few cans in my pantry because I use them quite often.  Here are some of the recipes I always need them for.  I hope you try some of these, you’re going to love them too!

    Print

    Black Bean Hummus

    Creamy black bean hummus is a healthy and flavorful dip that is a perfect appetizer or snack. Black beans blended with olive oil, lime juice, garlic, delicious spices, cilantro, and tahini create the tastiest hummus you will ever have.
    Course Appetizer
    Cuisine American
    Keyword 15 minute, easy, gluten free
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 6
    Calories 235kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cloves garlic peeled
    • 28 ounces canned black beans drained and rinsed
    • 1/4 cup olive oil, more if needed and for drizzle
    • 2 tablespoons lime juice
    • 2 tablespoons tahini
    • 1/2 cup cilantro
    • 1 teaspoon ground coriander seed
    • 1 teaspoon cumin
    • 1/2 teaspoon paprika
    • 1 teaspoon coarse salt

    Instructions

    • Add all of the ingredients to a food processor and blend until smooth.
    • Add more oil in small amounts if the hummus is too thick.
    • Garnish with fresh cilantro and olive oil drizzled on top.
    • Enjoy with fresh vegetables, tortilla chips, crackers, or on a sandwich or burger as a spread.

    Nutrition

    Calories: 235kcal | Carbohydrates: 24g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 899mg | Potassium: 461mg | Fiber: 10g | Sugar: 0.1g | Vitamin A: 188IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 3mg