TEST Recipe Site

Author: Infoodita Admin

White Chocolate Raspberry Cheesecake
Creamy, rich, and filled with flavor, this white chocolate raspberry cheesecake is a deliciously decadent dessert! Its marble swirl on top and graham cracker crust on the bottom will make you want to serve this dessert with every meal!

You know that I love cheesecake. It’s safe to say that it is my favorite dessert out there! So I have lots of different cheesecake recipes for you to try including this New York cheesecake, this no-bake key lime cheesecake, and this insanely delicious death by chocolate cheesecake!

White Chocolate Raspberry Cheesecake Recipe

As I said, cheesecake is definitely my favorite. It’s so creamy and delicious, and it comes in just about every flavor. Not to mention that it looks stunning on any tablescape and really elevates any party to the next level. This white chocolate raspberry cheesecake is no exception!

This recipe is packed with flavor and has a great combination of the sweet cheesecake filling with the slight tang from the raspberries. Those two flavors marry together to make a classic taste and one that will have you coming back for more! Don’t be overwhelmed by the thought of cooking a cheesecake. Once you try out this simple recipe, you will never go back!

Ingredients in White Chocolate Raspberry Cheesecake

This white chocolate raspberry cheesecake actually doesn’t have too many ingredients. And most of them you probably already have in your kitchen already! Check out the recipe card at the bottom of the post for exact measurements.

Crust
- Graham Crackers: You will need about 12 graham crackers to make this crust.
- Sugar: This sweetens up the crust just enough, but it’s not overpowering.
- Butter: I used unsalted butter in the crust of this cheesecake.
- Salt: This enhances the flavors in the crust.
Raspberry Filling
- Frozen Raspberries: I love using frozen fruits because that means that I can make this all year round and don’t have to wait for them to be in season!
- Water: Room temperature water works fine for this.
- Lemon Juice: This adds a delicious flavor to go with the raspberries.
- Cornstarch: Mix this with the water to thicken up the filling.
- Granulated Sugar: This balances out the tart lemon and raspberry flavors.
Cheesecake
- Cream Cheese: Put this out on your counter and let it soften to room temperature. This helps it mix in easier so that you don’t have any lumps.
- Sour Cream: This adds to the creamy texture of the cheesecake base.
- Granulated Sugar: This balances out the tang from the cream cheese
- Eggs: I always use large eggs when I am baking.
- Vanilla Extract: A splash of vanilla is the perfect touch to this cheesecake.
- White Chocolate: Use high-quality white chocolate to really get that flavor immersed into this cheesecake.
How to Make a White Chocolate Raspberry Cheesecake

Don’t be intimidated by the number of steps in this recipe! They are laid out in simple terms, and anyone can make this cheesecake! Trust me. You don’t want to miss out on this!

Crust
1. Prep: Preheat the oven to 325. Prepare a 10-inch springform pan by spraying with cooking spray and set aside.
2. Mix: Mix graham cracker crumbs, sugar, and melted butter together. This should resemble damp sand.
3. Press: Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can 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 10 minutes and then remove from the oven and allow to cool completely.
Raspberry Filling
1. Combine: Add the frozen raspberries, water, lemon juice, cornstarch, and sugar to a small saucepan.
2. Heat, Strain, and Cool: Heat over medium heat until it begins to boil and thicken. Remove from the heat and then use a rubber spatula to press through a fine mesh strain to remove the seeds. Allow the sauce to cool to room temperature.
Cheesecake
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 then beat for a few seconds more.
2. Mix: Add sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix for 10 more seconds.
3. Combine: Add eggs and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
4. Mix until Smooth and Runny: Add vanilla and melted chocolate, beating until just combined. At this point, the batter should be smooth and fairly runny.
5. Wrap with Foil: Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into your pan.
6. Add to 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.
7. Add Filling, Batter, and Swirl: Add half of the cheesecake batter to the springform pan and then add 4-5 tablespoons of raspberry filling over the top. Carefully add the remaining cheesecake batter to the pan and top with 3-4 more tablespoons of raspberry filling. Use the back of a knife to swirl the raspberry into the cheesecake, leaving a nice marbled pattern on top.
Bake
1. Water Bath: Using very hot water, add water to the baking sheet/ until there is about 1 ½ inch of water around the springform pan. Carefully move the pan to the oven with the cheesecake in the lower third to bake.
2. Bake: Bake for 1-1 ½ hours. After about an hour of baking, check 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 still wobble in the center but won’t be liquid. If it seems very liquidy still, give it 15 more minutes and check it again.
3. Let it Cool IN THE OVEN: Once the cheesecake is firm yet still wobbles, turn the oven off but leave the cheesecake in the oven for another hour or so so it can cool down as the oven cools down. Resist the temptation to open the oven during this time! 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. Remove and Chill: Once the oven and the cheesecake have cooled then remove it from the oven and carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.
5. Serve: Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Serve as is or with fresh raspberries and whipped cream.
Tips for Baking a White Chocolate Raspberry Cheesecake

This white chocolate raspberry cheesecake is to die for! Follow these baking tips to make sure that yours turns out every time.

Let it Cool: You will know your cheesecake is done when there is a slight wobble to the center. Do not stick a knife or a thermometer inside it. It will crack it. Once it is done, turn off the oven and let it come to room temperature inside the oven. This takes about an hour and helps it from cracking. Remove from oven and place in the fridge for 6-8 hours or overnight.

Do Not Overbeat: When you overbeat your batter, it will put too much air in the mixture, which can cause it to split or rise and fall drastically. Beat with a paddle on low to medium speed and stop as soon as it is all mixed.

Use Heavy Duty Foil: Use 3-4 sheets of 18-inch heavy-duty foil to protect your cheesecake from the water. I panicked when I made this cheesecake because water got through the first two layers of foil, but the last two layers did their job and protected the crust from getting soggy! It’s worth the peace of mind to add all those layers.
Ingredient Tips

There are a few substitutions and suggestions for ingredients that help this white chocolate raspberry cheesecake cook to perfection.

Use Full Fat: For the best consistency and richness in your cheesecake, use full-fat cream cheese and sour cream. Now is not the time to use reduced fat. Save that for your other recipes! You will love the difference it creates when seeing how velvety smooth it is.

Room Temperature Ingredients: To create that smooth, luscious filling, you will want all your ingredients (cream cheese, sour cream, eggs, etc.) at room temperature. If your ingredients are too cold, they can cause lumps. Take your ingredients out and let them sit for up to 2 hours.

Raspberry Jam: You can use raspberry jam for the raspberry filling if you would like to save some time. I prefer the homemade filling, but the jam will taste just fine!
How to Store Leftover Cheesecake

Lucky for you, cheesecake tastes better the next day, and this white chocolate raspberry cheesecake is no exception!

In the Refrigerator: Cover any leftover cheesecake with plastic wrap or place it in an airtight container. You can store it in the fridge for up to 5 days.
More Delicious Cheesecake Recipes

I can’t get enough of how versatile cheesecake can be. Sweet, tangy, fruity or just plain and it tastes good every single time! These cheesecake recipes knock it out of the park. Good luck choosing a favorite!

Cheesecake

Chocolate Brownie Cheesecake

Desserts

The BEST Oreo Cheesecake Recipe

Desserts

Carrot Cake Cheesecake

Desserts

The Best New York Cheesecake Ever!
Print

White Chocolate Raspberry Cheesecake

Creamy, rich, and filled with flavor, this white chocolate raspberry cheesecake is a deliciously decadent dessert! Its marble swirl on top and graham cracker crust on the bottom will make you want to serve this dessert with every meal!

Course Dessert

Cuisine American

Keyword white chocolate raspberry cheesecake

Prep Time 1 hour

Cook Time 1 hour 30 minutes

Chill 6 hours

Total Time 8 hours 30 minutes

Servings 12 People

Calories 590kcal

Author Alyssa Rivers

Ingredients

Crust

1 ½ cup graham cracker crumbs about 12 crackers

¼ cup sugar

¼ cup butter melted

Pinch salt

Raspberry Filling

1 12- ounce package of frozen raspberries

½ cup water

1 teaspoon lemon juice

1 tablespoon cornstarch

2 tablespoons granulated sugar

Cheesecake

2 pounds cream cheese softened (4-8oz packages)

8 ounces sour cream

⅔ cup granulated sugar

4 large eggs

2 teaspoons Vanilla extract

8 ounces high quality white chocolate melted and cooled

Instructions

Crust

Preheat the oven to 325. Prepare a 10-inch springform pan by spraying with cooking spray and set aside.

Mix graham cracker crumbs, sugar, and melted butter together. This should resemble damp sand.

Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can 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 10 minutes. Remove from the oven and allow to cool completely.

Raspberry Filling

Add the frozen raspberries, water, lemon juice, cornstarch, and sugar to a small saucepan.

Heat over medium heat until it begins to boil and thicken. Remove from the heat and use a rubber spatula to press through a fine mesh strain to remove the seeds. Allow the sauce to cool to room temperature.

Cheesecake

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 a few seconds more.

Add sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix for ten more seconds.

Add eggs and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.

Add vanilla and melted chocolate, beating until just combined. At this point, the batter should be smooth and fairly runny.

Using 18-inch heavy-duty aluminum foil, wrap the outside of your 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 your 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 half of the cheesecake batter to the springform pan and add 4-5 tablespoons of raspberry filling over the top. Carefully add the remaining cheesecake batter to the pan and top with 3-4 more tablespoons of raspberry filling. Use the back of a knife to swirl the raspberry into the cheesecake, leaving a nice marbled pattern on top.

Bake

Using very hot water, add water to the baking sheet/ until there is about 1 ½ inch of water around the springform pan. Carefully move the pan to the oven with the cheesecake in the lower third to bake.

Bake for 1-1 ½ hours. After about an hour of baking, check 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 still wobble in the center but won’t be liquid. If it seems very liquidy still, give it 15 more minutes and check it again.

Once the cheesecake is firm yet still wobbles, turn the oven off but leave the cheesecake in the oven for another hour or so so it can cool down as the oven cools down. Resist the temptation to open the oven during this time! 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 have 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. Serve as is or with fresh raspberries and whipped cream.

Nutrition

Calories: 590kcal | Carbohydrates: 46g | Protein: 9g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 156mg | Sodium: 382mg | Potassium: 266mg | Fiber: 2g | Sugar: 36g | Vitamin A: 1346IU | Vitamin C: 8mg | Calcium: 156mg | Iron: 1mg
August 22, 2022
The Best Tomato Pie
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Filled with a mozzarella cheese mixture layered in between thick slices of summer tomatoes makes this the best tomato pie. There’s no better way to close out summer than making this delicious southern recipe.

Tomato season is underway, and creating a dinner that is fresh with tomatoes is at the top of the list. Try this sausage tomato gnocchi, this yummy creamy tomato basil chicken, or this delicious creamy tomato Italian parmesan chicken for more tomato recipes!

The Best Tomato Pie Recipe

Tomato pie is a summer staple and one we enjoy all the time. The basic ingredients in this simple and delicious recipe are mainly the same for all, but there are several different ways to prepare it. One this is for certain though, every end of summer should include this delicious recipe.

Tomato pie is fresh and delicious and goes with just about anything. It’s a great way to use up all of those tomatoes that are exploding in the garden (anyone else trying to find all of the tomato recipes to use those up?!). Plus, it’s a fun twist on a pie. I love that it’s savory and used as the main dish for dinner. Trust me. You don’t want to miss this!

Ingredients in Tomato Pie

This savory pie is made of just a few basic ingredients, most of which you probably have on hand. The key is choosing super firm tomatoes! Use your fingertips to gently squeeze the tomatoes to test their firmness. Check out the recipe card at the bottom of the post for exact ingredient measurements.
- 9-inch Pie Shell: You can use a store-bought pie shell if you’re looking to make this recipe quickly, or you can make a delicious one of your own like this pie crust.
- Fresh Tomatoes: The firmer the tomatoes, the better. If the tomatoes are too soft, they’ll have way too much moisture, which will make your pie soggy.
- Kosher Salt: This helps to drain any additional water.
- Fresh Basil: Basil and tomato are a match made in heaven! I highly recommend using fresh basil leaves if you can.
- Mozzarella Cheese: You can use pre-shredded mozzarella cheese for this recipe, but shredding it from a block makes it slightly softer, and it melts perfectly into the pie.
- Mayonnaise: The mayo slightly holds this pie together and adds some delicious flavor. Try making your own with this recipe!
- Seasonings: Salt, pepper, and garlic powder and the main spices for this recipe. However, you can easily add in some more such as paprika and chili powder if you like a spicier version.
How to Make Tomato Pie

This pie comes together easily, and it is a great lunch or dinner menu option. It’s fresh and has the classic flavors of basil and tomato, which no one will be able to resist!
1. Prep: Preheat the oven to 350ºF and if making from scratch, prepare the pie dough.
2. Slice and Coat: Slice the tomatoes to about 1/4-inch in thickness and arrange them in a single layer on a paper towel-lined baking sheet. Coat the tomatoes in salt and cover again with another layer of paper towels. Let sit for 10 minutes.
3. Combine: In a medium bowl ,combine the shredded cheese, mayonnaise, fresh basil, and spices together until mixed well. Set aside.
4. Layer: Place the 9-inch pie shell into your pie dish and arrange a single layer of sliced tomatoes on the bottom. Cover the tomatoes with half of the cheese mixture and repeat this step.
5. Finish Layering: Layer the last of the tomato slices on top, overlapping is okay, and firmly press them into the pie. This helps the ingredients come together.
6. Bake: Place the pie into the oven and bake for 35 to 45 minutes, until the cheese begins to bubble and the edges of the crust turns a golden brown.
Which Tomatoes are Best for Tomato Pie?

The standard beefsteak or plum tomatoes work best for tomato pie because they’re not as juicy as tomatoes such as heirlooms. Make sure to choose tomatoes that are firm to touch and not soft. If you really want to use heirloom tomatoes, then you absolutely can! Just also make sure they’re super firm. If you choose tomatoes that are too soft, it will be hard to remove the water content, and your pie will turn out soggy.

Can I use a Store-Bought Pie Crust?

Yes! If you’re short on time or just don’t want to hassle with making a crust, then a store-bought crust will work just as well. There is one trick I always like to use, though, and that’s to double up the crust. Purchase a dough that comes with two shells and layer one right on top of the other in your pie dish. This makes for an extra thick crust.
How to Store Leftover Tomato Pie

Tomato pie leftovers are SO delicious. Plus, they keep for quite a few days so it makes a great lunch the next day too!

In the Refrigerator: Once your pie has cooled, then you can wrap it in plastic wrap and store it in your fridge. It will last about 4-5 days.

To Reheat: You can reheat your tomato pie in the microwave or even in the oven at 325 degrees for 5-10 minutes. We also don’t even mind eating a slice of it cold!
What to Serve with Tomato Pie

This pie is surprisingly filling, and since it’s a summer recipe it pairs perfectly with the most traditional side dishes. Check out a few of these other recipes that complement this dish and will have all of your family asking for more!
Preheat the oven to 350ºF and if making prepare the pie dough.

Slice the tomatoes to about 1/4-inch in thickness and arrange them in a single layer on a paper towel-lined baking sheet. Coat the tomatoes in salt and cover again with another layer of paper towels. Let sit for 10 minutes.

In a medium bowl combine the shredded cheese, mayonnaise, fresh basil, and spices together until mixed well. Set aside.

Place the 9-inch pie shell into your pie dish and arrange a single layer of sliced tomatoes on the bottom. Cover the tomatoes with half of the cheese mixture and repeat this step.

Layer the last of the tomato slices on top, overlapping is okay, and firmly press them into the pie. This helps the ingredients come together.

Place the pie into the oven and bake for 35 to 45 minutes, until the cheese begins to bubble and the crust turns a golden brown.

Originally Posted on July 31, 2020
Updated on August 22, 2022

Serves: 10

Serving1sliceCalories281kcal (14%)Carbohydrates15g (5%)Protein8g (16%)Fat22g (34%)Saturated Fat7g (35%)Polyunsaturated Fat6gMonounsaturated Fat6gTrans Fat0.02gCholesterol27mg (9%)Sodium375mg (16%)Potassium305mg (9%)Fiber2g (8%)Sugar3g (3%)Vitamin A1184IU (24%)Vitamin C15mg (18%)Calcium178mg (18%)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 American, Southern

Keyword tomato pie
August 22, 2022
Fresh Peach Salsa
Fresh peach salsa is sweet and savory and the best of both worlds! Vine ripe peaches combined with garden vegetables create a delicious salsa to enjoy with tortilla chips or on chicken or fish.

There is nothing like fresh salsa in the summertime when fruits and vegetables are in season! I am always looking for yummy salsa recipes to use up my harvest. I love this easy blender salsa, and this slow cooker salsa, but our favorite is this sweet mango salsa!

What Is Peach Salsa

The freshness and flavor of peach salsa are so incredible, and you won’t be able to stop eating it. The best thing to happen to traditional salsa is the addition of peach. Fresh tomatoes, cilantro, onion, jalapeño, and red pepper compliment the peach perfectly, and it is love at first bite. Gobble it up with my fresh tortilla chips, and you will see that they are a match made in heaven!

I love the combination of sweet and savory. This fresh peach salsa recipe is one of my favorites, but you have to try some of my other favorite sweet and savory recipes. This baked chicken, this crockpot chicken, and this easy grilled chicken are all so delicious!

Peach Salsa Ingredients

With just a few fresh ingredients, this peach salsa can be ready in minutes. All of these ingredients can be found in the produce section at the grocery store. But if you have a garden, fresh peach salsa is even easier.
- Peaches: Fresh vine-ripened peaches are the BEST! If it is peach season, you’re all set!
- Tomato: I like Roma or on the vine tomatoes, but use any tomato you like.
- Red Bell Pepper: Red peppers are a sweet and crunchy texture that is perfect.
- Red Onion: I love red onions in salsa!
- Cilantro: Fresh cilantro in salsa is the perfect herb to compliment the flavors.
- Jalapeño: Add just a little kick to the salsa. Feel free to leave it out if you prefer.
- Lime: Fresh lime juice brings a brightness to the salsa.
- Salt and Black Pepper: Season with salt and pepper to balance the flavors.
How To Make Peach Salsa

Making peach salsa is easy and is the perfect appetizer. It is simple to prepare and be enjoyed with so many dishes, but my favorite is on top of these easy shrimp tacos. Once you see how easy and delicious this salsa is, you’ll want it on everything!
1. Dice: Dice all of the ingredients using a sharp knife or chopping appliance.
2. Combine: In a medium sized bowl, combine the diced peaches, tomato, red bell pepper, red onion, cilantro and jalapeño.
3. Add Lime Juice and Season to Taste: Add lime juice and salt and pepper to taste.
4. Chill and Serve: Chilling is best to help all the flavors blend, but you can serve the salsa right away.
Ways to Serve It

I love how versatile this easy fresh peach salsa recipe is! There are so many ways to enjoy it. You can even add pineapple or strawberries to it! I can’t wait for you to make it, so here are some ideas for serving it.

Chips: Serve with your favorite tortilla chips. (I love a salty chip to make a sweet and salty crunch)

Meat: Use it to top grilled meats, such as chicken or pork.

Seafood: Use it to top seafood, such as cod, tilapia, salmon, or shrimp

Mexican Dishes: Use it to top tacos, burrito bowls, rice bowls, or quesadillas

Appetizer or Side Dish: This mango salsa also makes a great appetizer or side dish to a summer BBQ – just grab a spoon!
Storing Leftovers

Peach salsa is best made ahead of time and refrigerated a few hours before serving. It allows the flavors to blend together. If you have leftovers, the salsa can be stored in an airtight container in the refrigerator for 5 to 7 days.

More Peach Recipes

When it is peach season, my family can’t wait for me to make these recipes! They get so excited when I have enough peaches to make delicious recipes. Here are some great ones to give a try!

Desserts

Incredible Homemade Peach Pie

Desserts

Peaches and Cream Pie Bars

Beverages

Peach Smoothie

Desserts

Brown Sugar Grilled Peaches
Print

Fresh Peach Salsa

Fresh peach salsa is sweet and savory and the best of both worlds! Vine ripe peaches combined with garden vegetables create a delicious salsa to enjoy with tortilla chips or on chicken or fish.

Course Appetizer, Dinner

Cuisine American, Mexican

Keyword easy, peach salsa, salsa

Prep Time 10 minutes

Total Time 10 minutes

Servings 6

Calories 48kcal

Author Alyssa Rivers

Ingredients

2 ripe peaches, peeled and diced

1 tomato, diced

1/2 red bell pepper, diced

1/2 red onion, diced

1/4 cup cilantro, chopped

1 jalapeno, seeded and diced

juice of one lime

salt and pepper to taste

Instructions

Dice all of the ingredients using a sharp knife or chopping appliance.

In a medium-sized bowl, combine the diced peaches, tomato, red bell pepper, red onion, cilantro, and jalapeño.

Add lime juice and salt and pepper to taste.

Chilling is best to help all the flavors blend, but you can serve the salsa right away.

Nutrition

Calories: 48kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 13mg | Potassium: 230mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1072IU | Vitamin C: 32mg | Calcium: 11mg | Iron: 0.5mg
August 21, 2022
Chocolate Pound Cake
Get ready to eat the best dessert that you will have all year long! This chocolate pound cake tastes as good as it looks, and it is the perfect dessert for any occasion!

Chocolate desserts are made to eat anywhere, any time, and for any occasion! Try out some more of these delicious ones that are sure to be a hit at any party. The favorites in our family are this chocolate zucchini cake, this amazing death by chocolate cheesecake, or this to-die-for classic chocolate cake!

Chocolate Pound Cake Recipe

A dessert that keeps me thinking about it for days after is my kind of dessert! And this chocolate pound cake is so delicious that your entire family will be asking for seconds! This chocolate pound cake is made in a bundt pan which gives it that unique shape. It looks stunning, and I actually love serving this at holiday parties because you can decorate it with simple touches of any season!

This chocolate pound cake is not hard to make but it looks like you spent all day baking in the kitchen! Bundt cakes always look so stunning, and this one is no exception. It has a rich chocolate flavor and is a great recipe that you will want to keep on hand for any occasion!

Ingredients in Chocolate Pound Cake

This list of ingredients will surprise you! It’s very simple, and you probably already have most of the ingredients in your pantry! Check out the recipe card at the bottom of the post for all of the exact measurements.
- Flour: I used all-purpose flour in this recipe.
- Unsweetened Cocoa Powder: The cocoa powder adds in the chocolate flavor and the chocolate color!
- Baking Powder: This helps the cake to rise and be soft.
- Salt: The salt enhances all of the other ingredients in the recipe.
- Butter: I use unsalted butter in this recipe.
- Granulated Sugar: This provides a good balance and creates a sweet flavor!
- Eggs: I always use large eggs when I am cooking. These will mix in better if you let them come down to room temperature before starting!
- Buttermilk: You can buy this at the store or easily make it at home with this recipe.
- Sour Cream: This adds moisture to the cake and helps make a soft texture.
- Vanilla Extract: Add a splash of sweet vanilla flavor to this chocolate pound cake with this extract!
Let’s Bake a Cake!

This chocolate pound cake is rich and soft and melts in your mouth with every single bite. Topped with some powdered sugar and berries, this makes the absolute perfect dessert!
1. Prep: Preheat the oven to 350℉. Grease a 10-inch bundt pan and dust with cocoa powder. Set aside.
2. Whisk: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. Beat: In a separate bowl, beat the butter and sugar together on medium speed with an electric mixer until light and fluffy, about 4-5 minutes. Add the eggs in one at a time, mixing until each is incorporated.
4. Combine: Alternate adding the flour mixture and buttermilk, starting and ending with flour. Add the sour cream and vanilla and mix until just combined.
5. Bake: Pour the cake batter into the prepared pan. Bake for 65-70 minutes, or until a toothpick comes out clean from the center. You may also check for doneness using a thermometer. It will be done baking when the internal temp reaches 210℉.
6. Cool: Let the cake cool in the pan for 15-20 minutes before inverting it onto a cooling rack to finish cooling.
7. Dust: Dust the chocolate pound cake with powdered sugar and some fresh berries before serving.
Easy Tips

If you have never baked a cake in a bundt pan, then don’t stress! I have all of the tips that you need to make this cake turn out perfect!

Prepare the Bundt Pan: The best pan spray to use for bundt cakes is one that is meant for baking and contains flour in it. This, plus the dusting of cocoa powder, will help ensure your bundt cake releases from the pan in one piece.

Don’t Over-Fill the Pan: If your bundt pan is smaller than 10 cups, only fill it ⅔ of the way full. This will help avoid the bottom of the cake rising too much and spilling over the sides of the pan.

Let it Cool: Resist the urge to remove the cake from the pan before it has cooled enough. It needs time to pull away from the pan. It doesn’t have to be completely cooled, but the bottom of the cake should feel only barely warm to the touch before you give the pan enough of a shake for it to come loose from the pan.
How to Store Leftovers

If you are lucky enough to have a few extra slices of this cake leftover, then you will be glad to know that this stores well! It tastes just as good the next day. All you have to do is store your leftover cake in an airtight container (or covered tightly with plastic wrap) on your counter. It will store well for up to 5 days.

More Delicious Bundt Cake Recipes

Once you see how easy pound cakes are to make then you will go crazy trying other ones! I have a few more recipes that you must try! There are so many flavors and toppings that you can add to them that you will have a hard time choosing what kind is your favorite.

Desserts

Red Velvet Pound Cake

Desserts

Cream Cheese Pound Cake

Desserts

Glazed Lemon Pound Cake

Desserts

Sour Cream Pound Cake
Print

Chocolate Pound Cake

Get ready to eat the best dessert that you will have all year long! This chocolate pound cake tastes as good as it looks, and it is the perfect dessert for any occasion!

Prep Time 15 minutes

Cook Time 1 hour 10 minutes

Baking Time 1 hour 10 minutes

Total Time 1 hour 25 minutes

Servings 12 People

Calories 554kcal

Author Alyssa Rivers

Ingredients

3 cups all purpose flour

¾ cups unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon salt

1 ½ cups unsalted butter softened

2 ⅔ cups granulated sugar

5 large eggs room temperature

1 cup buttermilk

¼ cup sour cream

2 teaspoons vanilla extract

Instructions

Preheat the oven to 350℉. Grease a 10-inch Bundt pan and dust with cocoa powder. Set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.

In a large bowl, beat the butter and sugar together on medium-high until light and fluffy, about 4-5 minutes. Add the eggs in one at a time, mixing until each is incorporated.

Alternate adding the flour mixture and buttermilk, starting and ending with flour. Add the sour cream and vanilla and mix until just combined.

Pour the batter into the prepared pan. Bake for 65-70 minutes, or until a toothpick comes out clean from the center. You may also check for doneness using a thermometer. It will be done baking when the internal temp reaches 210℉.

Let the cake cool in the pan for 15-20 minutes before inverting onto a cooling rack to finish cooling.

Dust with powdered sugar before serving.

Nutrition

Calories: 554kcal | Carbohydrates: 73g | Protein: 8g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 155mg | Potassium: 219mg | Fiber: 3g | Sugar: 46g | Vitamin A: 884IU | Vitamin C: 0.04mg | Calcium: 73mg | Iron: 3mg
August 20, 2022
My All-Time Favorite Grilled Cheese Sandwich
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

You will never cook another grilled cheese sandwich again after you try this one! It’s deliciously cheesy on the inside, and once you sink your teeth into that crispy outside, it is absolute perfection!

Who doesn’t love a delicious grilled cheese sandwich? And trust me when I say that this one is the best of the best. But what is a grilled cheese without some delicious tomato soup to dip it in? Try this tomato basil soup, this classic fire-roasted tomato soup, or this deliciously creamy slow cooker tomato basil parmesan soup. They pair perfectly with this grilled cheese!

The BEST Grilled Cheese Sandwich Recipe

You are about to be let in on THE best cooking secret of the year. Normally, i rate most grilled cheese sandwiches on the same level. After all, there isn’t too much that you can do to make them different… right? WRONG! This grilled cheese sandwich is not only toasted to perfection, but the flavor is to die for! It melts in your mouth and leaves you wanting to devour the whole entire thing.

So what is it that makes it so delicious? It’s the mayo. Yep, you read that right. If you are still slapping some butter on the outside of your bread before you cook it, then you are missing out! This sandwich uses mayonnaise that has Italian seasoning, garlic powder, and a little bit of salt to make this literally the best grilled cheese sandwich that I have ever had!

Ingredients In This Grilled Cheese Sandwich

Lucky for you, this recipe only requires a few ingredients. Most of which you probably already have on hand! That’s what makes this sandwich a go-to for me (and my kids!) at least a couple of times a week! Check out the recipe card at the bottom of the post for exact measurements.
- White Bread: This recipe called for 8 slices of bread so that you can make 4 sandwiches.
- Cheddar Cheese: My favorite cheddar to use is Tillamook. You can also use American cheese, Monterey jack cheese, or mozzarella cheese!
- Mayonnaise: You can use this from a store-bought jar, or you can make it at home using this easy recipe!
- Garlic Powder: This is a MUST for this recipe. I mean, you can never have enough garlic, but it pairs so well with all of the other flavors!
- Italian Seasoning: Trust me, you will want to make this from scratch using this recipe.
- Coarse Salt: The salt enhances all of the other flavors and gives the sandwich a little bit of extra flavor.
How to Make the PERFECT Grilled Cheese Sandwich

My mouth is watering even just thinking about how delicious this sandwich is! You are never going to go back to any other way of making a grilled cheese sandwich after you try out this one!
1. Combine: In a small bowl, combine the mayonnaise, garlic powder, Italian seasoning, and coarse salt. Stir all of the ingredients together until smooth.
2. Preheat: Heat a griddle or large skillet over medium heat until warm.
3. Add Mayo: Spread the mayonnaise mixture evenly on one side of each slice of bread. Then, place 4 of the slices of bread on the griddle or skillet with the mayonnaise side down.
4. Top with Cheese: Top each piece of bread with the sliced cheddar cheese, followed by a second slice of bread with the mayonnaise side out.
5. Cook: Heat the sandwich until the cheese melts and the outside of the bread is golden brown and toasted. This will take approximately 4-6 minutes.
6. Flip and Cook: Carefully flip the sandwich over using a spatula and the help of your opposite hand to hold the sandwich together. Cook the opposite side until that piece of bread is also golden brown, approximately 4-6 minutes.
Cooking Tips

You don’t want to mess up this grilled cheese sandwich by burning it or by undercooking it. It has to have that perfect golden brown outside edge to make it taste just right! Here are a couple of suggestions to help yours come out perfect every time.

Use Medium Heat: I know that it’s tempting to cook it at a higher heat to make the process go faster but don’t do it! The trick to grilled cheese is to not have the heat too high. Cooking it at medium heat helps to melt the cheese without toasting the bread too fast. It also helps to add a lid to cover the cooking sandwiches. This helps trap the heat and melt the cheese as well.

Fresh Slices of Cheese: I like to slice my cheese straight from the block rather than buying pre-sliced cheese. It melts more quickly and I think it tastes better too!
How to Store and Reheat Leftovers

A grilled cheese sandwich tastes great the next day if you know just how to reheat it! (Hint: Don’t use the microwave!)

Storage: Once your grilled cheese has cooled then, you can place it in an airtight container and store it in your fridge. It will last about 2-3 days.

How to Reheat: When you are ready to reheat it, don’t use your microwave. It will be soggy, not crispy at all! Reheat your sandwich on the stove. Cook it on medium heat until your sandwich is warmed through.
More Delicious Sandwich Recipes to Try!

Sandwich recipes are some of the best. We use them for lunch, dinner and those on the go busy nights (especially when school starts). I’ve gathered up a few of the ones that I love the most so that you can make sandwiches until your heart is content! Switch them up and they will never get old!
In a small bowl, combine the mayonnaise, garlic powder, Italian seasoning, and coarse salt. Stir all of the ingredients together until smooth.

Heat a griddle or large skillet over medium heat until warm.

Spread the mayonnaise mixture evenly on one side of all 8 pieces of bread. Then, place 4 of the slices of bread on the griddle or skillet with the mayonnaise side down.

Top each piece of bread with the sliced cheddar cheese, followed by another piece of bread with the mayonnaise side out.

Heat the sandwich until the bread is a golden brown and toasted. This will take approximately 4-6 minutes.

Carefully flip the sandwich over using a spatula and the help of your opposite hand to hold the sandwich together. Cook the opposite side until that piece of bread is also golden brown, approximately 4-6 minutes.**NOTE** The trick to grilled cheese is to not have the heat too high. Cooking it at medium heat helps to melt the cheese without toasting the bread too fast. It also helps to add a lid to cover the cooking sandwiches. This helps trap the heat and melt the cheese as well.

Serves: 4

Serving1sandwichCalories334kcal (17%)Carbohydrates26g (9%)Protein9g (18%)Fat22g (34%)Saturated Fat6g (30%)Polyunsaturated Fat9gMonounsaturated Fat5gTrans Fat0.05gCholesterol25mg (8%)Sodium614mg (26%)Potassium86mg (2%)Fiber1g (4%)Sugar3g (3%)Vitamin A191IU (4%)Vitamin C0.02mgCalcium236mg (24%)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 lunch

Cuisine American

Keyword 10 minute, easy, grilled cheese sandwich
August 20, 2022
Classic Club Sandwich
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

There’s a reason why club sandwiches are so popular – you can’t go wrong with 3 pieces of toasty bread smothered in mayonnaise, mustard, and then layered with meat, cheese, and fresh greens! This classic club sandwich recipe is going to be your new lunch go-to.

Skip the sub shop and try making your sandwiches from scratch! You NEED to try this amazing BLT, monte cristo, or corned beef sandwich for your next lunch!

Best-Ever Club Sandwich Recipe

Like a BLT, the club sandwich is something you can find at just about any lunch spot. What makes it unique is the fact that it uses 3 slices of bread instead of 2! This allows it to hold even more delicious toppings for a meatier, heartier sandwich. Skip the takeout from your favorite sandwich shop for lunch this week and try making this recipe instead! It’s super inexpensive to throw together and tastes a million times better.

I’m going to give you all the tips you need to craft the ultimate club sandwich. From the perfect bread to all of the fixings, you’re going to have a sandwich on your hands that your friends and family will be drooling over. Serve it up with these super easy air fryer potato chips for a lunch you won’t forget!

Ingredients for the Perfect Club Sandwich

These are the main components of a classic club. Feel free to mix and match toppings to your liking! All of the ratios I used can be found below in the recipe card.
- Bread: I used white bread but wheat bread is a great option too! You just want to make sure you choose bread that’s flat since we’re laying 3 slices. If you’re feeling extra ambitious, try making homemade bread! After all, no sandwich is complete without the perfect shell.
- Spread: My favorite spread for club sandwiches is a mix of mustard and mayo. It’s just so creamy and flavorful! See my tips section below for ways to switch this up!
- Meat: The best part about club sandwiches is the variety of meats you add to it. I used sliced ham, turkey, and precooked bacon! You can add sliced chicken breast too if you’d like!
- Cheese: I used sliced cheddar cheese for its sharp, cheesy flavor, but creamy cheeses like provolone and Havarti are great options as well.
- Veggies: The veggie toppings I added are butter lettuce and sliced tomatoes! A couple more great options to try are onions and avocado slices.
How to Make the Best Club Sandwich

The key to a perfect club sandwich is using the freshest ingredients possible and knowing what to layer first! Follow these simple instructions for a club with flavor and texture that’s out of this world.
1. Toast Bread: Toast all three slices of bread and allow them to cool before assembling the sandwich.
2. Mix Mayo and Mustard: Add the mayonnaise and mustard into a small bowl and stir until combined.
3. Add Spread: Evenly spread the mayonnaise/mustard mixture on one side of each piece of toast.
4. First Layer: To assemble the sandwich, layer the ham, lettuce, and sliced bacon on top of the first piece of toast with spread side up.
5. Add Bread: Next, take the second piece of toast and place the spread side down on top of the lettuce.
6. Second Layer: Now, layer on the cheese, turkey, and tomato.
7. Add Bread: Lastly, place the remaining toast on top of the tomato with the spread side down.
8. Serve: Enjoy with chips and a pickle on the side!
Tips and Variations

One of the fun things about making sandwiches is being able to mix and match spreads, sauces, and toppings! Here are a couple of extra ways to customize and perfect your club sandwich. Talk about lunch envy!

Swap Your Spread: If you’re a lover of garlic like me, try adding garlic aioli to your sandwich instead! You can also add things like pesto, or swap out yellow mustard for Dijon mustard if you want a little kick.

Precooked Bacon: To prepare your sandwich in a snap, use precooked bacon!

Use Toothpicks: It’s helpful to use toothpicks before cutting your sandwich. Simply stick them through the sandwich to help secure the ingredients while cutting to the desired size.

Use a Serrated Knife: Using a serrated or bread knife to cut your club sandwich in half ensures evenly cut slices.

Butter Your Bread: A simple but delicious tip is to toast your bread on the stove with a thin layer of butter on each slice. This adds extra flavor and gives your bread the perfect crispiness!
How Long Do Club Sandwiches Last?

I recommend eating your club sandwich as soon as possible for the best flavor. The longer it sits, your greens will wilt and the spread and tomato will make your bread soggy. In an airtight container, you can keep it in the fridge for a day or two tops.

More Delicious Sandwich Recipes

Sandwiches are a classic meal and so easy to prepare! They’re the perfect thing to take on the go or bring to a potluck because everyone loves them. These are a few more of my favorite recipes- I know you’ll love them as much as I do!
Toast all three slices of bread and allow them to cool before assembling the sandwich.

Add the mayonnaise and mustard into a small bowl and stir until combined.

Evenly spread the mayonnaise/mustard mixture on one side of each piece of toast.

To assemble the sandwich, layer the ham, lettuce, and sliced bacon on top of the first piece of toast with spread side up.

Next, take the second piece of toast and place the spread side down on top of the lettuce.

Now, layer on the cheese, turkey, and tomato.

Lastly, place the remaining toast on top of the tomato with the spread side down.

It is helpful to use toothpicks before cutting the sandwich. Simply stick them through the sandwich to help secure the ingredients while cutting to the desired size.

Enjoy with chips and a pickle on the side!

Serves: 1

Serving1sandwichCalories740kcal (37%)Carbohydrates43g (14%)Protein31g (62%)Fat49g (75%)Saturated Fat13g (65%)Polyunsaturated Fat17gMonounsaturated Fat15gTrans Fat0.1gCholesterol83mg (28%)Sodium1745mg (73%)Potassium456mg (13%)Fiber4g (16%)Sugar6g (7%)Vitamin A467IU (9%)Vitamin C4mg (5%)Calcium242mg (24%)Iron4mg (22%)

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 lunch

Cuisine American

Keyword 10 minute
August 19, 2022
Mini Cherry Pies
These mini cherry pies are perfect for any occasion! They have a flaky crust and a delightful cherry center that will definitely make you want to devour more than one!

I love mini versions of food because they are easy to eat and are perfect for bringing to any gathering or get-together. You should try these mini cheesecakes, these perfect mini pumpkin pies, or these mini key lime pies!

Mini Cherry Pies Recipe

These mini pies are insanely delicious and not to mention they look so cute! They are miniature versions of the classic cherry pie that we all know and love… except these are much simpler to make! Because they use refrigerated pie crust dough, these are quick and easy, and… this recipe only uses 3 ingredients!

My kids love recipes that they can make on their own, and this one is absolutely perfect for them! They love cutting out the pie crust with the cookie cutter and then filling them with some cherry pie filling. Trust me. This will be your go-to dessert that will definitely impress all of your guests.

Ingredients in Mini Cherry Pies

Will you even believe it when I tell you that these mini cherry pies only take THREE ingredients to make? Check out the recipe card at the bottom of the post for exact measurements.
- Pie Crusts: Use pre-made, refrigerated pie crusts.
- Cherry Pie Filling: You can make this from scratch using this recipe or you can buy some at the store!
- Whipped Cream Topping: You will add a dollop of this on top of each of your [ies to make them complete!
Let’s Make Some Mini Pies!

When you only use three ingredients in a recipe, then you know it’s going to be simple to make! Whip these mini cherry pies up and show them off to all of your family and friends. They will go crazy over them!
1. Prep: Preheat your oven to 350 degrees Fahrenheit. Then, spray 12 muffin cups with non-stick cooking spray.
2. Roll and Cut: Roll out a single pie crust on a flat, lightly floured surface. Using a round cookie cutter or small bowl, cut out circles of pie dough. Press a dough circle into the bottom of a muffin pan. Repeat with remaining dough to fill all 12 muffin tins.
3. Fill and Bake: Fill each pie with about 1 Tablespoon of the cherry filling mixture. Bake for 25-30 minutes, or until the crust is lightly golden brown.
4. Cool: Remove and let cool for at least 15 minutes on a wire rack. Then very carefully use a knife to loosen the edges of each of the mini cherry pies and gently lift each pie out. Top with whipped topping and enjoy!
What Size Cookie Cutter do I Need?

In order to make these mini cherry pies fit perfectly into the muffin tin, you will need a 3 1/2-inch round biscuit cutter to cut the crusts. If you don’t have a cookie cutter that is this size, then you can use a large glass cup that is similar in size and use that to make your pie crusts!

How to Store Leftovers

If you have leftovers or you want to make these mini cherry pies ahead of time so that they are ready to go, then you can totally do that! They are just as delicious the next day.

In the Refrigerator: Place your mini cherry pies in an airtight container and place them in your fridge. They will last about 2 days. When you are ready to eat them then,z top them with some whipped cream and enjoy!

More Delicious Cherry Desserts

Cherry is a classic flavor that you see being used all year long! It’s at Thanksgiving, the Fourth of July and really any large event because people LOVE it! Try out some more of my favorite cherry recipes and mix things up a little bit. Picking your favorite one will be the hardest part!

Bread

Cherry Almond Bread

Desserts

Cherry Pie Bars

Desserts

Chocolate Cherry Mousse Bars

Desserts

Cherry Jello Coke Poke Cake
Print

Mini Cherry Pies

These mini cherry pies are perfect for any occasion! They have a flaky crust and a delightful cherry center that will definitely make you want to devour more than one!

Course Dessert

Cuisine American

Keyword 3 ingredient dessert, mini cherry pies

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 12 Pies

Calories 449kcal

Author Alyssa Rivers

Ingredients

2 packages refrigerated pie crusts

2 cans cherry pie filling 21 oz.

whipped topping

Instructions

Pre-heat oven to 350F degrees. Spray 12 muffin cups with non-stick cooking spray.

Roll out a single pie crust on a flat surface. Using a round cookie cutter or small bowl, cut out circles of pie dough. Press dough circle into the bottom of a muffin tin. Repeat with remaining dough to fill all 12 muffin tins.

Fill each pie with about 1 Tablespoon of cherry pie filling. Bake for 25-30 minutes, or until the crust is lightly golden.

Remove and let cool for at least 15 minutes. Then very carefully use a knife to loosen the edges of each pie and gently lift each pie out. Top with whipped topping and enjoy!

Notes

Originally Posted on June 10, 2016

Updated on August 19, 2022

Nutrition

Calories: 449kcal | Carbohydrates: 63g | Protein: 5g | Fat: 19g | Saturated Fat: 6g | Sodium: 318mg | Potassium: 175mg | Fiber: 2g | Vitamin A: 202IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 2mg
August 19, 2022
Air Fryer Zucchini Chips
If you’re looking for a healthy and delicious way to use up your summer zucchini, making chips in the air fryer is the answer! They’re low-carb, seasoned to perfection, and perfectly golden and crispy!

Zucchini is one of my favorite summer veggies because of how insanely versatile it is. You can use it in so many different recipes and it slices the carbs in half! If you’re looking for recipes to fit into a low-carb or ketogenic diet, it’s the vegetable for you. You can make anything from lasagna to pizza, casserole to fries! For more unique ways to use up the rest of your summer zucchini crop, find my full list of recipes here.

Keto Zucchini Chips in the Air Fryer

It’s no secret that zucchini is one of my all-time favorite veggies. Even though I already have so many different zucchini recipes up on the blog, I’m always looking for more to add to the collection! Air fryer zucchini chips are my new favorite addition to the list and are sure to win you over. They’re just too good! These zucchini chips are everything you could want from a snack- golden, crispy, and tossed in delicious seasonings.

The best part about this recipe is that you can enjoy your chips without any guilt! They’re super low-carb and work great for keto diets. Combined with how absolutely delicious they are, you won’t want chips any other way. Serve them up with a BLT for the perfect summer lunch! Your family is going to love having these around to munch on! They’re the best way to use up all of that leftover zucchini.

Only 4 Simple Ingredients to Make Them

This is one of my favorite ways to use up leftover zucchini because you only need a couple extra ingredients to bring it together! They’re all things that you can find in your pantry. See my tips section below for more ways you can customize the flavor of your zucchini chips!
- Zucchini: I used medium zucchini here for the perfect sized chips! Pick zucchini that is dark green and free of blemishes.
- Olive Oil: Extra virgin olive oil gives these chips the best flavor.
- Paprika: Adds a touch of warm, smoky spice!
- Salt and Pepper: Enhance the overall flavor of your batch of zucchini chips!
How to Make Zucchini Chips in an Air Fryer

Air fryer zucchini chips is such an easy recipe to make, especially if you use a mandolin to slice your zucchini! These tasty, healthy chips are ready for your family to snack on in less than 15 minutes!
1. Prepare Zucchini: Start by slicing your zucchini &frac18; inch thick with a mandolin. Pat to dry excess moisture with a paper towel.
2. Add Seasonings: In a medium-sized bowl add the zucchini, olive oil, paprika, and salt and pepper.
3. Add to Air Fryer Basket: Lay the zucchini in a single layer in the air fryer basket.
4. Cook: Cook at 350 degrees for 4-5 minutes. Flip the chips and fry for an additional 2-3 minutes. Check the chips frequently to make sure that they don’t burn.
Tips for Making Perfect Air Fryer Zucchini Chips

Here are a couple more things to keep in mind as you make your delicious air fried zucchini chips. You can easily tweak the flavor to your liking. Each batch will turn out so perfectly, you’re going to love them!

Use a Mandoline: Using a mandoline slicer will make your life so much easier! It gives you thin, even zucchini slices every time.

Don’t Overcrowd Air Fryer: Only cook a small batch of these chips at a time. Air flow is crucial for them to cook through properly. If there’s not enough space between each chip, they may end up soggy instead of crispy and golden.

Switch Up Flavor: Feel free to customize these zucchini chips with all of your favorite seasonings and spices! A few fun ideas to try are lemon pepper, Cajun seasoning, ranch dressing mix, or even just a sprinkle of parmesan cheese and garlic powder!
Storing Leftover Chips

Because these zucchini chips are so easy to whip up, sometimes my eyes are bigger than my stomach when I make a batch. Good news is, you can easily store them and snack on them later!

At Room Temperature: Store any leftover chips in an airtight container for up to 3 days.
More Air Fryer Zucchini Recipes

Combine the versatility of zucchini and the ease of using an air fryer with these other tasty recipes! They all have the most amazing flavor and work as both an appetizer and a side dish! If you’re anything like me and have more zucchini on hand than you know what to do with, these are great ways to use it up!

Appetizers

Air Fryer Zucchini Fries

Side Dishes

Parmesan Air Fryer Zucchini

Side Dishes

Air Fryer Crispy Parmesan Zucchini Chips

Dinner

Air Fryer Zucchini Pizza Bites
Print

Air Fryer Zucchini Chips

If you're looking for a healthy and delicious way to use up your summer zucchini, making chips in the air fryer is the answer! They're low-carb, seasoned to perfection, and perfectly golden and crispy!

Course Appetizer, Side Dish

Cuisine American

Keyword air fryer zucchini chips recipe, air fryer zucchini recipe

Prep Time 5 minutes

Cook Time 8 minutes

Total Time 13 minutes

Servings 4

Calories 56kcal

Author Alyssa Rivers

Ingredients

3 medium sized zucchini

1 Tablespoon olive oil

1/4 teaspoon paprika

salt and pepper

Instructions

Start by slicing your zucchini &frac18; inch thick with a mandolin. Pat to dry with a paper towel.

In a medium sized bowl add the zucchini, olive oil, paprika, and salt and pepper.

Lay the zucchini in a single layer in the air fryer basket.

Cook at 350 degrees for 4-5 minutes. Flip the chips and fry for an additional 2-3 minutes. Check the chips frequently to make sure that they don’t burn.

Nutrition

Calories: 56kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 12mg | Potassium: 387mg | Fiber: 2g | Sugar: 4g | Vitamin A: 356IU | Vitamin C: 26mg | Calcium: 24mg | Iron: 1mg
August 18, 2022
Squash Casserole
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

This recipe is the best way to use up that yellow summer squash! Squash casserole is a great way to use up fresh squash from your garden. Easy to make with a creamy, cheesy filling and a crispy, buttery topping!

Need more great summer veggie recipes!? Then you must check out a few of my other favorites like this butternut squash soup, turkey bolognese with spaghetti squash, or roasted zucchini spears!

Squash Casserole Recipe

Is there anything better than fresh garden produce? I have been loving all of the fresh veggies this year and have been making fresh zucchini bread and my favorite salsa recipe like crazy. However, this squash casserole might be my favorite garden-borne recipe yet!

This casserole has a deliciously creamy, cheesy base and a golden cracker top crust. It’s crunchy and creamy and the best way to get your veggies! And you know that a recipe is absolutely delicious when my kids even love it! That’s a win in my book.

Ingredients in Squash Casserole

This recipe is perfect for using up all of your delicious garden vegetables. And once you season them with garlic and cheese, you won’t even know that you are eating a vegetable. Check out the recipe card at the bottom of the post for exact measurements.
- Yellow Squash: I love getting this fresh out of my garden!
- Sour Cream: This adds a creamy texture to the casserole.
- Eggs: I always use large eggs when I am cooking.
- Cheddar and Parmesan Cheese: The cheese is a MUST in this recipe!
- Onion Powder: I love the flavor of onion powder with the squash.
- Garlic Powder: The garlic powder goes perfectly with the onion powder.
- Salt and Pepper: Add these in to taste.
Topping
- Ritz Crackers: These make the absolute best topping! It’s crunchy and delicious!
- Butter: I used unsalted butter in this recipe.
How to Make Squash Casserole
1. Preheat: Preheat the oven to 350F.
2. Cut: Slice the squash to be ¼ inch thick and pat dry with a paper towel.
3. Combine: In a large bowl, stir together sour cream, eggs, cheeses, onion powder, garlic powder, and salt and pepper until well combined.
4. Mix in Squash: Add squash and mix well.
5. Pour into Baking Dish: Evenly pour ingredients into an 11×7” baking dish and prepare your topping.
Topping
1. Crush: In a medium-sized bowl, combine crushed Ritz crackers and melted butter. Stir until well-combined.
2. Sprinkle: Sprinkle cracker crumbs evenly over the squash mixture in the casserole dish.
3. Bake: Transfer to 350 degrees Fahrenheit oven and then bake for 25-30 minutes.
4. Serve: Serve warm. Enjoy!
What kind of squash should I use for Squash Casserole?

You will want to use yellow squash for this recipe. I don’t recommend using butternut or acorn squash.

Do I need to peel the squash before I use it?

There is no need to peel your squash before making this casserole! Make sure to wash your squash well, and you will want to chop off the stem, but you do not need to peel the skin. It will soften as the squash casserole bakes.

Can I use zucchini instead of squash?

While zucchini and yellow squash aren’t always completely interchangeable, you can actually substitute zucchini for squash in this recipe. Your squash (well, zucchini) casserole will still be delicious. It will just be a different color!

More Casserole Recipes to Try

I love squash recipes and thie casserole is one that you can cook any time of the year! Plus, casseroles are so easy and delicious that your whole familiy will love them! Here are som more ideas that you can try out for those family dinners.
Preheat oven to 350F.

Slice the squash to be ¼ inch thick and pat dry with a paper towel.

In a large bowl, stir together sour cream, eggs, cheeses, onion powder, garlic powder, and salt and pepper until well-combined.

Add squash and mix well.

Evenly pour ingredients into an 11×7” baking dish and prepare your topping.

Topping

In a medium-sized bowl, combine crushed Ritz crackers and melted butter. Stir until well-combined.

Sprinkle cracker crumbs evenly over squash mixture in casserole dish.

Transfer to 350F oven and bake 25-30 minutes.

Serve warm. Enjoy!

Originally Posted on September 9, 2019
Updated on August 18, 2022

Serves: 8

Calories256kcal (13%)Carbohydrates9g (3%)Protein11g (22%)Fat21g (32%)Saturated Fat11g (55%)Polyunsaturated Fat1gMonounsaturated Fat5gTrans Fat0.2gCholesterol101mg (34%)Sodium328mg (14%)Potassium523mg (15%)Fiber2g (8%)Sugar5g (6%)Vitamin A986IU (20%)Vitamin C29mg (35%)Calcium263mg (26%)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, Side Dish

Cuisine American

Keyword squash casserole, summer casserole
August 18, 2022
Taco Pizza
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Two classic family favorites, pizza and tacos, come together in this easy weeknight meal that is destined to become a favorite in your home. Taco pizza is loaded with tasty seasoned beef, melty cheese, beans, and fresh veggies for a flavor combination you’ll love!

I love tacos in every form. Beef taco salad, taco casserole, and taco pie are a few more unique recipes to try filled with all of the mouthwatering taco flavors you love! They’re super easy to throw together and will have the whole family hooked.

Homemade Taco Pizza Recipe

This recipe is such a fun twist on two classic family weeknight traditions, pizza and tacos. Combining my family’s two favorite meals in one has long been a winner in our home, and I’m confident it will be in yours, too. This recipe is an at-home version of Mexican pizza that you can make with simple ingredients! I crave it often, and because it’s so easy to make, I can whip it up in a flash whenever I’m in the mood. It’s one of the few pizzas I can happily eat over and over again and not grow tired of.

This taco pizza is the perfect quick, no-fuss weeknight dinner. Because many of the toppings can be prepared ahead of time, it makes dinnertime so easy! I hope this pizza makes it into your family’s dinner rotation, and if it does, it will most likely be there to stay. It’s just too good to resist! If you need more taco goodness in your life, you’ll have to add this cheesy taco soup and stuffed avocados to your lineup as well.

Ingredients You’ll Need to Make It

To make this beauty I start with a store-bought crust, because who has time to make their own dough? I add all of my family’s favorite taco fixings on top, which you can easily mix and match to preference! Measurements for each of these ingredients can be found in the recipe card below.
- Ground Beef: I used ground beef for my taco meat, but you can use turkey as a healthier alternative!
- White Onion: Adds texture and a sweet but sharp flavor.
- Taco Seasoning: You’ll need some of this for that signature taco flavor! You can buy this premade or make your own batch at home. Find my full recipe here.
- Refried Beans: This acts as your pizza sauce.
- Store-Bought Pizza Dough Crust: I always use store-bought crust for easy prep. I have options for both cauliflower and zucchini crusts in the tips section below, too!
- Cornmeal: Keeps the pizza dough from sticking to the pan.
- Shredded Colby Jack Cheese: Colby jack is one of my favorite cheeses to use for pizza because it’s so flavorful and melty! Cheddar cheese also works.
- Veggies: I used a mix of shredded iceberg lettuce, chopped tomatoes, sliced black olives, and sliced jalapenos for some kick!
How to Make Taco Pizza

Once your glorious taco pizza has come out of the oven, you’ll want to top it with all of your favorite taco toppings. Personally, I like to go heavy on thinly shredded iceberg lettuce, olives, tomatoes, and of course, sour cream. You can even add some pepperoncini or Mama Lil’s peppers to spice things up a bit.
1. Prepare Pizza Crust: Preheat the oven to 425 degrees Fahrenheit. Spread the pizza dough onto the pizza pan. I like to sprinkle cornmeal to prevent the dough from sticking to the pan.
2. Pre-Bake Dough: Cook the pizza dough for about 8 minutes to slightly bake the dough before adding the ingredients. This will ensure that the dough is cooked through on the bottom.
3. Brown the Ground Beef: In a large skillet over medium heat, brown the meat and onions until cooked through and tender. Drain any excess oil if needed. Add the taco seasoning by following the directions on the packet of taco seasoning. Set aside.
4. Mix Refried Beans: In a medium bowl, stir the refried beans until smooth so it’s easier for spreading on the crust.
5. Layer: Spread the bean mixture on top, leaving a 1/2-inch border. Sprinkle with ¾ of the cheese followed by the taco meat, then the remaining cheese.
6. Bake: Bake the pizza for 12-15 minutes, until the bottom is crisp and the cheese is bubbling.
7. Add Toppings: Add your favorite taco toppings! I added lettuce, tomatoes, and olives. Cut into 8 wedges and serve with a dollop of sour cream.
Tips for Making Taco Pizza

Here are a few simple ways to switch up this family-favorite dinner! You’ll love how your taco pizza turns out. It’s so hearty and flavorful!

Swap Out Crust: For a low-carb, keto version of this recipe, try swapping out your regular pizza crust for a zucchini or cauliflower crust!

Add More Toppings: Try sliced avocado, black beans, queso, or a drizzle of enchilada sauce!
A Reader’s Review

“I have made this and my daughter LOVED it!! She said “Taco – bout a good pizza”!!! 🙂
Very great, thank you for sharing!!”

Andria Parker

Storing Leftover Pizza

Taco pizza is best served the same day because of all of the fresh toppings. If you happen to have leftovers, store your taco pizza in the fridge wrapped in plastic wrap or in an airtight container. It will last for 2-3 days. You can serve your leftover pizza both hot and cold. Pop it in the oven or microwave to reheat as needed!

More Delicious Taco Recipes

Spice up Taco Tuesday with a few of these amazing recipes! They’re too good to pass up. The bold, savory flavor each of them have will leave your family wanting more. If you’re looking for more delicious recipes inspired by Mexican cuisine, find my full list here!
Preheat the oven to 425 degrees Fahrenheit. Spread the pizza dough onto the pizza pan. I like to sprinkle cornmeal to prevent the dough from sticking to the pan.

Cook the pizza dough for about 8 minutes to slightly bake the dough before adding the ingredients. This will ensure that the dough is cooked through on the bottom.

In a large skillet over medium heat, brown the meat and onions until cooked through and tender. Drain any excess oil if needed. Add the taco seasoning by following the directions on the packet of taco seasoning. Set aside.

In a medium bowl, stir the refried beans until smooth so it’s easier for spreading on the crust.

Spread the bean mixture on top, leaving a 1/2-inch border. Sprinkle with ¾ of the cheese followed by the taco meat, then the remaining cheese.

Bake the pizza for 12-15 minutes, until the bottom is crisp and the cheese is bubbling.

Top with the lettuce, tomatoes, and olives. Cut into 8 wedges and serve with a dollop of sour cream.

Originally posted April 16, 2018
Updated August 17, 2022

Serves: 8

Serving1sliceCalories455kcal (23%)Carbohydrates33g (11%)Protein24g (48%)Fat25g (38%)Saturated Fat12g (60%)Polyunsaturated Fat1gMonounsaturated Fat9gTrans Fat1gCholesterol72mg (24%)Sodium1041mg (43%)Potassium285mg (8%)Fiber4g (16%)Sugar6g (7%)Vitamin A745IU (15%)Vitamin C4mg (5%)Calcium268mg (27%)Iron4mg (22%)

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

Course Dinner

Cuisine American, Mexican
August 17, 2022