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Category: Side Dishes

  • Queso Fundido

    Queso Fundido

    Queso Fundido is a delicious cheesy appetizer with a kick of heat from the Mexican chorizo. It’s loaded with buttery, melty cheeses and covered in spicy chorizo sausage.

    Close up shot of someone pulling up some queso fundido in a corn tortilla.

    Reasons You’ll Love This Recipe

    • Easy to Make: You can literally whip this up in no time! Bake the cheese until it is melty, then add the chorizo and top with whatever you like!
    • Customizable: Switch up the type of chorizo and even cheese to make this yummy dip the way you like!
    • Versatile: This is the perfect snack for the next big game, Cinco de Mayo party, or movie night. Serve it with my 7-layer dip, guacamole, and amazing Mexican corn salad.

    Ingredients Needed for Queso Fundido

    The ingredients list is short and to the point! Grab yourself some Mexican cheeses and chorizo, and you’re ready to go! You can find the cheese in the Mexican section of the dairy aisle in most grocery stores. Scroll to the bottom of the post for exact measurements.

    • Shredded Chihuahua Cheese: Adds buttery flavor and a smooth, creamy, melty texture.
    • Shredded Oaxaca Cheese: Gives the dip its iconic melty texture! The slightly milky flavor balances out the other ingredients.
    • Cooked Chorizo: Adds a nice meaty pork texture and spicy flavor.
    • Corn Tortillas: Provides the perfect vehicle to scoop the melty, cheesy goodness and get it in your mouth!
    Overhead shot of labeled ingredients.

    How to Make Queso Fundido With Chorizo

    You will be amazed at how easy this recipe is. You just heat the cheese in your oven, let it get all golden and bubbly, throw on the chorizo, and it’s ready to devour! Serve it with some of my flour or corn tortillas!

    1. Bake: Preheat the oven to 350 degrees Fahrenheit. Butter or spray the inside of a medium sized oven safe skillet with pan spray. Add the cheese to the skillet and bake in the oven for 10-15 minutes or until the cheese is fully melted and bubbling around the edges.
    2. Serve: Top with cooked chorizo and the toppings of your choice. Serve hot with corn or flour tortillas. If desired, toast them over an open burner for about 15 seconds on either side until very lightly charred.
    Overhead shot of cheese in a skillet.
    Angle shot of a corn tortilla straight on a gas burner.

    Queso Fundido Tips and Variations

    I love this recipe for so many reasons and one of them is how easy it is to change and make it with what you have and what you like. Here are a few ideas to get your started.

    • Cheese: The best cheeses to use for queso fundido are Chihuahua cheese and Oaxaca cheese. They melt so perfectly and, most importantly, are incredibly stretchy! You can also use queso asadero, Monterey jack, or a Mexican cheese blend.
    • Chorizo: You can add the chorizo on top after the cheese has melted. Or you can layer it on the bottom and the top before placing the skillet in the oven.
    • Additions: You can cook up some onions and peppers in the skillet before adding the cheese, then put it in the oven to melt it.
    • Serve With: Traditionally, people serve queso fundido with warm tortillas to create a taco like dish. You can serve it with tortilla chips instead if you would like!
    • Amount of Cheese: The amount of cheese and chorizo in the recipe is easy to change. Whether to suit your personal preferences or to match the size of your skillet. Use the chorizo you prefer, and then add an even mixture of Chihuahua and Oaxaca cheeses to the skillet. Scale it up or down depending on your needs.
    • Topping: You can add chopped onions, fresh cilantro, pico de Gallo, hot salsa, avocado, poblanos, tomatoes, sour cream, or lime juice. Queso fundido is packed with flavor, so feel free to leave them off completely.

    Overhead shot of queso fundido in a skillet.

    Leftover Suggestion

    This dish is made of melted cheese, so I don’t recommend preparing it ahead of time or saving it for later. It’s the best while it’s still hot and melty!

    Angle shot of stretchy queso fundido.

    More Queso-Inspired Appetizers to Try

    I am in love with dips, and if they involve cheese, I am all over it! If you are like me and love delicious cheesy dips, check out these recipes below!

    Print

    Queso Fundido

    Queso Fundido is a delicious cheesy appetizer with a kick from the Mexican chorizo. It's loaded with buttery, melty cheeses and covered in spicy chorizo sausage.
    Course Appetizer
    Cuisine Mexican, Mexican American
    Keyword Chorizo Fundido, Queso Fundido, Queso fundido con chorizo
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 8 servings
    Calories 381kcal
    Author Alyssa Rivers

    Ingredients

    • 3 cups shredded Chihuahua cheese
    • 3 cups shredded Oaxaca cheese
    • 9 ounces cooked chorizo
    • corn tortillas

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit. Butter or spray the inside of a medium-sized oven-safe skillet with pan spray.
    • Add the Chihuahua and Oaxaca cheeses to the skillet and bake for 10-15 minutes, until all the cheese is fully melted and bubbling around the edges.
    • Top with cooked chorizo and the toppings of your choice. Serve hot with corn or flour tortillas. If desired, toast the tortillas over an open burner for about 15 seconds on either side until very lightly charred.

    Nutrition

    Calories: 381kcal | Carbohydrates: 2g | Protein: 24g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 91mg | Sodium: 745mg | Potassium: 66mg | Sugar: 1g | Vitamin A: 781IU | Calcium: 528mg | Iron: 1mg
  • Garlic Butter Pasta

    Garlic Butter Pasta

    Garlic butter pasta is a quick and simple dish yet packed with flavor. Angel hair pasta is bathed in a buttery garlic sauce and topped with Italian seasoning. It’s great to feed the kids or serve as a side dish.

    Overhead shot of plated garlic butter pasta.

    Reasons You’ll Love This Recipe

    • Easy to Make: This recipe is so simple and can be ready in less than 30 minutes. It’s a great recipe to teach your kids, and they will also love it!
    • Flavorful: Garlic and butter are a match made in flavor heaven! I can’t get enough! These noodles are also cooked in chicken broth which adds the best flavor!
    • Budget-Friendly: I’m always looking for ways to feed my family cheaply. This recipe is great for that, and here are some other budget-friendly recipes to try: beefaroni, chicken and noodles, and pita pizza.

    Ingredients Needed for Garlic Butter Pasta

    There are only a few simple ingredients that go into this recipe, and you probably already have them in your kitchen. For exact measurements, look for the recipe card at the bottom of the post.

    • Angel Hair Pasta: I like angel hair the best, but feel free to use whatever you have.
    • Chicken Broth: The noodles are cooked in chicken broth, making them extra flavorful.
    • Unsalted Butter: We will be adding seasoning and salt and pepper so I like to use unsalted butter to control the amount of sodium.
    • Garlic Cloves: For me, the more, the merrier! This recipe is oozing with garlic goodness!
    • Italian Seasoning: You can use store-bought or make your own with my homemade Italian seasoning recipe.
    • Salt and Black Pepper: Helps enhance all the other flavors in the dish.
    Overhead shot of labeled ingredients.

    How to Make Garlic Butter Pasta

    This garlic butter pasta recipe couldn’t be easier. It’s so simple but tastes so good! All the decadent butter and garlic are the perfect paring with angel hair pasta. Whip this up for your kids on a busy weeknight.

    1. Pasta: Cook the pasta according to the package instructions in the chicken broth until it is al dente. Don’t overcook the pasta; it will finish in the sauce. Drain the pasta, reserve ¼ cup of the broth, and set the pasta aside.
    2. Butter & Garlic: Melt the butter over medium-high heat in the same pot. Add the minced garlic and cook for a minute or until it’s fragrant.
    3. Garlic Butter Sauce: Whisk in the reserved broth, along with Italian seasoning, salt, and pepper. Add the cooked noodles to the sauce, stir, and cook to fully incorporate.
    4. Combine: Cook the pasta in the sauce, stirring continually, until the noodles absorb the liquid and the sauce has thickened a bit, about 3 minutes. Remove the pot from heat and serve the pasta fresh.
    Overhead shot of pasta noodles boiling in a pot.
    Overhead shot of melted butter with garlic in a pot.
    Angle shot of the butter and garlic with Italian seasoning mixed in.
    Angle shot of noodles mixed in with the butter garlic and seasoning.

    Garlic Butter Pasta Tips and Variations

    This recipe is foolproof, but I wanted to give you some ideas of how you can change it up to suit your tastes. You can really get creative with this one, here are so ideas to get you started.

    • Pasta Water: Use pasta water in the sauce because the starch from cooking the pasta helps fully emulsify it with the melted butter, creating a creamy texture. Using regular water will cause the sauce to separate.
    • Salt and Pepper: Season this pasta to your liking, I suggest only ½ teaspoon salt and pepper but you can season it as much as you want. 
    • Pasta: I like angel hair pasta for this recipe, but you can use whatever you have. Try regular spaghetti, gluten-free pasta or linguine noodles.
    • Protein: If you’re like me, then you’re always looking for ways to get more protein in your diet. Just toss in a few shrimps or some leftover chicken.
    • Toppings: You can top with some parmesan cheese, lemon, chopped parsley, or any fresh herbs. Spice it up with some red pepper flakes.

    Overhead shot of garlic butter pasta in a pot with wooden slotted spoon.

    Leftovers

    • Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
    • Freezer: Freeze in an airtight container for up to 2 months.

    Close up shot of plated garlic butter pasta.

    More Garlic Pasta Dishes to Try

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    Garlic Butter Pasta

    Garlic butter pasta is a quick and simple dish yet packed with flavor. Angel hair pasta is bathed in a buttery garlic sauce and topped with Italian seasoning.
    Course Side Dish
    Cuisine American
    Keyword butter pasta, garlic butter pasta, garlic pasta
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 4 people
    Calories 280kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Cook the pasta according to the package directions in the chicken broth until it is al dente, don’t overcook the pasta it will finish in the sauce.
    • Drain the pasta, reserve ¼ cup of the broth, and set the pasta aside.
    • In the same pot melt the butter over medium-high heat. Add the minced garlic and cook for a minute or until it’s fragrant.
    • Whisk in the reserved broth, Italian seasoning, salt, and pepper. Add the cooked noodles to the sauce, stir, and cook to fully incorporate.
    • Cook the pasta in the sauce, stirring continually, until the noodles absorb the liquid and the sauce has thickened a bit, about 3 minutes.
    • Remove the pot from heat and serve the pasta fresh.

    Nutrition

    Calories: 280kcal | Carbohydrates: 45g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 1167mg | Potassium: 189mg | Fiber: 2g | Sugar: 3g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
  • Boursin Stuffed Mushrooms

    Boursin Stuffed Mushrooms

    Boursin stuffed mushrooms are a fun, delicious appetizer or side dish. These creamy, cheesy stuffed mushrooms are packed with flavorful Boursin cheese and topped with a delightful breadcrumb crunch.

    Close up shot of Boursin stuffed mushrooms, one has a bite out of it.

    Reasons You’ll Love This Recipe

    • Easy to Make: You can whip these bad boys up in under an hour. They just take some time to stuff the mushrooms. But they are so worth it!
    • Crowd Pleaser: These are the perfect appetizer or side dish to feed a crowd. They are always the first to go, so you might want to double the batch.
    • Versatility: Mushrooms can be an elegant date night side dish to a fun snack for viewing the game. For date night serve them with steak, potatoes and crème brûlée for dessert.

    Ingredients for Boursin Stuffed Mushrooms

    The list of ingredients is small, but probably not items you always keep on hand. They are easy to come by and can be found at any grocery store. For exact measurements scroll to the recipe card at he bottom of the post.

    • Baby Bella Mushrooms: I love the shape and size of baby Bella mushrooms for making stuffed mushrooms.
    • Boursin Cheese: It has a texture similar to cream cheese but with a garlic and herb-infused flavor. Use store-bought or make your own Boursin cheese.
    • Panko Bread Crumbs: Adds a nice crunch to balance the soft, smooth cheese and mushrooms.
    • Salted Butter: Helps create a nice crust to the breadcrumb mixture.
    • Fresh Parsley: Gives the mushrooms a beautiful color and fresh herb flavor.
    Overhead shot of labeled ingredients.

    How to Make Boursin Stuffed Mushrooms

    These cute little mushroom apps are so easy to put together. They seriously taste so amazing! It doesn’t take a lot of work, and they can be ready in 45 minutes. They are great to bring to the next get-together, watch the big game, or have a holiday gathering.

    1. Prep and Fill: Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Clean all the mushrooms and remove the stems. Discard or use them for a different recipe. Carefully spoon the Boursin cheese into the hollows of the mushrooms, letting it dome a little on top, pressing it in as needed. The amount of Boursin used will vary depending on the size of your mushrooms.
    2. Combine: In a small bowl, combine the panko breadcrumbs, butter, and parsley.
    3. Coat: Press the Boursin side of the mushrooms into the panko bread crumbs until all the Boursin has been coated.
    4. Bake: Place the mushrooms on the prepared baking sheet and bake them for 10-15 minutes or until the panko is golden brown. Serve warm.
    Overhead shot of someone holding a mushroom with Boursin cheese stuffed into the opening.
    Overhead shot of a bowl with bread crumbs, parsley and butter mixed together.
    Overhead shot of someone holding a putting bread crumbs onto the cheese stuffed mushroom.
    Overhead shot of evenly spaced mushrooms on a cookie sheet.

    Boursin Stuffed Mushroom Tips and Variations

    • Use the air fryer: Cook these in the air fryer instead of the oven by preheating the air fryer to 375 degrees Fahrenheit for at least 2 minutes before adding the mushrooms and cooking for 8-10 minutes, until heated through, and the panko on top is golden brown.
    • Protein: Add some sausage by cooking and draining ½ pound of sausage and crumbling it into a bowl. Once the sausage is cooled, stir the Boursin into the sausage until fully combined. Fill and bake the mushrooms as directed. You will likely need 1 ½ pounds or so of mushrooms.
    • Don’t overcrowd the baking sheet! Let the mushrooms have some space for airflow and moisture to evaporate; otherwise, they won’t cook very evenly and may end up soggy and rubbery.
    • Use Your Hands: Boursin can be very crumbly, so if it feels better just to stuff the mushrooms and round the top with your fingers, make sure you have clean hands and go for it!
    • Mushroom Type: You can switch up the type of mushroom you use if you want. For example, you can use white button mushrooms, cremini mushrooms, or even portobello mushrooms to add more flavor and texture. They will all have a slightly different texture and flavor but will work just the same.

    Overhead shot of Boursin Stuffed mushrooms.

    Make Ahead and Storing Boursin Stuffed Mushrooms

    • Prepare your mushrooms in advance! You can prep them all the way through step 5 up to 24 hours in advance and keep them in the fridge in an airtight container or covered tightly with plastic wrap. When you’re ready to bake them, remove the mushrooms from the refrigerator and bake as directed in step 6.
    • Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave for about 30 seconds or in the oven at 350 degrees Fahrenheit for about 10 minutes until heated through.

    Overhead shot of Boursin stuffed mushrooms on a serving platter.

    More Mushroom-Inspired Recipes to Try

    Print

    Boursin Stuffed Mushrooms

    Boursin stuffed mushrooms are a fun, delicious appetizer or side dish. These creamy, cheesy stuffed mushrooms are packed with flavorful Boursin cheese and topped with a delightful breadcrumb crunch.
    Course Appetizer, Side Dish
    Cuisine American
    Keyword boursin cheese stuffed mushrooms, Boursin Mushrooms, Boursin Stuffed Mushrooms, mushrooms stuffed with boursin, stuffed mushrooms
    Prep Time 30 minutes
    Cook Time 15 minutes
    Total Time 45 minutes
    Servings 6 servings
    Calories 91kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
    • Clean all the mushrooms and remove the stems. Discard or use them for a different recipe.
    • Carefully spoon the Boursin cheese into the hollows of the mushrooms, letting it dome a little on top, pressing it in as needed. The amount of Boursin used will vary depending on the size of your mushrooms.
    • In a small bowl, combine the panko, butter, and parsley.
    • Press the Boursin side of the mushrooms into the panko until all the Boursin has been coated.
    • Place the mushrooms on the prepared baking sheet and bake them for 10-15 minutes or until the panko is golden brown. Serve warm.

    Nutrition

    Calories: 91kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 109mg | Potassium: 363mg | Fiber: 1g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
  • Cheesy Quick Bread

    Cheesy Quick Bread

    Easy Cheesy Quick Bread is packed with flavor and has a tender, golden crust and soft, moist interior. It’s perfect with soup, salad, chili, or on its own with a pat of butter. It’s simple to make and irresistibly delicious!

    Close up shot shot of a slice of cheesy quick bread.

    Reasons You’ll Love This Recipe

    • Quick & Easy: Cheesy quick bread doesn’t require any yeast or long waiting times. Just mix, bake, and enjoy!
    • Incredible Flavor & Texture: Packed with melty cheddar for rich, savory flavor and a soft, tender crumb.
    • Versatile: Perfect as a snack, side dish, or served alongside soups and salads. I love this paired with my Tuscan chicken stew!

    Cheesy Quick Bread Ingredients

    This cheesy quick bread recipe comes together effortlessly with simple pantry staples like flour, baking powder and seasoning, paired with shredded cheddar for a burst of flavor. It’s proof that you don’t need fancy ingredients to create something truly delicious!

    • All-Purpose Flour: Provides structure and ensures the bread is soft and tender.
    • Sugar: Just two tablespoons is all you need to add a hint of sweetness.
    • Baking Powder: The leavening agent that makes the bread rise and keeps it fluffy.
    • Salt: Enhances the overall flavor of the bread.
    • Garlic Powder: Adds a savory, aromatic depth to the bread.
    • Italian Seasoning: A blend of herbs like oregano and basil brings a touch of Italian flavor.
    • Whole Milk: Adds moisture and richness to the batter.
    • Eggs: Two eggs bind the ingredients together and contribute to the bread’s texture.
    • Butter: Melted butter adds richness and buttery flavor.
    • Shredded Cheddar Cheese: The star ingredient, infusing the bread with cheesy goodness in every bite.
    Overhead shot of labeled ingredients.

    How to Make Cheesy Quick Bread

    You will love how easy this bread recipe is to follow. There are just four quick steps, and then the oven does all the work!

    1. Prepare/Mix Flour Ingredients: Preheat oven to 350 degrees Fahrenheit and then spray an 8½ x 5-inch bread pan with non-stick cooking spray. Then, whisk together the flour, sugar, baking powder, salt, garlic powder, and Italian seasoning in a large mixing bowl,
    2. Stir in the Cheese: Gently stir in the shredded cheddar cheese.
    3. Whisk: In a separate bowl, whisk the eggs, then add the milk and melted butter and whisk until combined.
    4. Combine and Bake: Pour the egg mixture into the flour mixture, then stir until it is just combined and no flour streaks remain. Do not over-mix! Pour the batter into the prepared bread pan, then bake for 60 minutes or until the bread is cooked through the center.
    Overhead shot of dry ingredients in a bowl.
    Overhead shot of cheese added to the dry ingredients.
    Angle shot of eggs, milk and melted butter whisked together in a bowl.
    Angle shot of bread batter in the bread pan.

    Cheesy Quick Bread Tips

    Here are some simple tips so your cheesy bread has the perfect taste and texture every time you make it!

    • Cheese: I highly recommend grating the cheese from a block. Pre-packaged shredded cheese just doesn’t melt as well. Switch up the cheese and use sharp or medium cheddar cheese!
    • Seasonings: I love the added flavor of the Italian seasonings. You can omit these seasonings if you prefer.
    • Baking Tips: Bake until a toothpick inserted in the center of the bread comes out clean. If the top is getting too brown, lay a piece of aluminum foil on top to prevent it from getting too dark.

    Overhead shot of loaf of cheesy quick bread with a couple pieces cute from it.

    Storing Leftovers

    This delicious cheesy bread never lasts long at my house. Here’s how to keep it tasting fresh and delicious for a few days!

    • Room Temperature: You’ll want to keep this cheesy quick bread covered so it doesn’t dry out. If you wrap it in plastic wrap or store it in an airtight container, it will stay soft and fresh for two days!
    • Reheat Leftovers: I love this leftover bread warmed up because it brings back the softness and slightly melts the cheese. To reheat, simply pop a slice in the microwave for 20 seconds. Then, spread some butter on top, and you’re ready to enjoy!

    Close up shot of someone spreading butter on a slice of cheesy quick bread.

    More Quick Bread Recipes

    Quick breads are great when you’re short on time or don’t want the hassle of working with yeast. I have so many delicious options to try, from sweet to savory! Here are some of my family’s favorites that I know you’ll love, too!

    Print

    Cheesy Quick Bread

    Easy Cheesy Quick Bread is packed with flavor and has a tender, golden crust and soft, moist interior. It's perfect with soup, salad, chili or on its own with a pat of butter. Simple to make and irresistibly delicious!
    Course Appetizer, Bread
    Cuisine American
    Keyword cheese bread, cheesy quick bread recipe, easy cheese bread recipe
    Prep Time 15 minutes
    Cook Time 1 hour
    Total Time 1 hour 15 minutes
    Servings 8 people
    Calories 366kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Preheat oven to 350 degrees Fahrenheit and spray an 8½ x 5-inch bread pan with non-stick cooking spray.
    • Whisk together the flour, sugar, baking powder, salt, garlic powder, and Italian seasoning in a large mixing bowl.
    • Gently stir in the shredded cheddar cheese.
    • In a separate bowl, whisk the eggs. Add the milk and melted butter then whisk until combined.
    • Pour the egg mixture into the flour mixture. Stir until just combined and no flour streaks remain. Do not over-mix!
    • Pour the batter into the prepared bread pan and bake for 60 minutes or until the bread is cooked through the center.
    • Cool the bread in the pan for 10 minutes before serving and slicing!

    Nutrition

    Calories: 366kcal | Carbohydrates: 31g | Protein: 15g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 102mg | Sodium: 602mg | Potassium: 304mg | Fiber: 1g | Sugar: 5g | Vitamin A: 669IU | Vitamin C: 0.02mg | Calcium: 384mg | Iron: 2mg
  • Candied Yams

    Candied Yams

    Candied yams are one of my favorite Thanksgiving side dishes. The flavorful potato texture mixed with the sweet brown sugar spiced sauce, baked to candy perfection, tastes incredible.

    Overhead shot of baked candied yams

    Reasons You’ll Love This Recipe

    • Holiday Tradition: Thanksgiving wouldn’t be the same without this sweet side dish. I volunteer to make them every year!
    • Comfort Food: These are probably one of my top three items at my traditional Thanksgiving feast. They are so flavorful, and the texture is perfect.
    • Versatile: This yummy side dish is the perfect mix of salty and sweet. It complements my turkey, stuffing, and cranberry sauce at any Thanksgiving feast.

    Ingredients Needed to Make Candied Yams

    This baked candied yams recipe uses basic ingredients. Grab some sweet potatoes or yams from the grocery store, get out the pantry staples to make your sauce, and let the oven do its magic. For exact measurements, scroll to the bottom of the post.

    • Red Garnet Yams or Sweet Potatoes: The star of the dish. You can use either, and they are often labeled the same thing.
    • Butter: The base for the brown sugar and cinnamon caramel-like sauce.
    • Kosher Salt: Balances the sweet and enhances the flavors.
    • Dark Brown Sugar: Dark is a MUST here! It adds a deep caramelized molasses flavor that is perfect in this candied yams recipe.
    • Granulated Sugar: Adds extra sweetness.
    • Cornstarch: Helps to thicken the glaze and stick to the yams!
    • Spices: This dish wouldn’t be complete without ground cinnamon, nutmeg, and cloves.
    Overhead shot of labeled ingredients.

    How to Bake Candy Yams

    This southern candied yams recipe is easy to make. It only takes 15 minutes of prep time, then let your oven create that wonderfully sweet candied flavor and texture. Follow the steps below for one of my favorite Thanksgiving sides.

    1. Prep: Preheat the oven to 375 degrees Fahrenheit and spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray. Peel and cut the yams into 1/2-inch thick slices or 2-inch bite-size pieces and set aside.
    2. Combine: Add the butter, brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, and cloves to a large pot on the stove-top.
    3. Whisk: Heat the sugar mixture over medium-high heat. Whisk until the mixture is melted and combined.
    4. Stir: Add the yam slices to the pot with the glaze, then gently stir to coat the yams with the brown sugar glaze. Pour the coated yams into the prepared pan.
    5. Bake: Cover the baking dish with aluminum foil and bake for 40 minutes. Open the oven to stir and coat the yams with the glaze. Replace the foil and finish baking the yams for an additional 15 minutes. Remove the baked candied yams from the oven when they are fork-tender, and enjoy!

    Crockpot Candied Yams

    If you want to make these in the crockpot, I’ve got you covered. Below are the slow cooker instructions.

    1. Above Steps 1-4: Follow the instructions above exactly as you would up to step 4.
    2. Cook: Pour the mixture into a crock pot sprayed with cooking spray. Cook on LOW for 5-6 hours or HIGH for 3-4 hours. Cook until fork tender!
    Overhead shot of sliced up yams on a cutting board.
    Overhead shot of butter sugars and spices in a saucepan.
    Overhead shot of butter mixture melted in a saucepan.
    Overhead shot of sliced yams with sugar and butter mixture spread over the top.
    Overhead shot of baking dish with yams and sauce covered with tinfoil.

    Tips and Variations for Baked Candied Yams

    This recipe is so easy. Here are some ideas for adding more mix-ins or changing things up to suit your preferences.

    • Yams or Sweet Potatoes? Yams and sweet potatoes are often called the same thing. Stores use the words yam and sweet potato on the same label and call them “red garnet sweet potato yams.”
    • Spices: Play around with the spices if you’re adventurous! Taste the glaze before coating the yams. Add a dash of cardamom or ginger to kick the flavors up a notch! Or if you’re in a time crunch, use 1-2 teaspoons of a pumpkin pie spice blend instead of the spices.
    • Add Pecans: Toss pecans into the mixture before baking if you want a nutty, delicious texture!
    • Vanilla Extract: If you want an added warm sweetness, you can throw a splash of vanilla extract into the sugar mixture.
    • Top with Marshmallows: If you want to top your naked candied yams with marshmallows, I suggest adding them on top during the last few minutes of baking. Remove the foil, sprinkle on the marshmallows, then place the uncovered dish back in the oven. Toast the marshmallows under the broiler for 1 minute or until browned and softened.

    Overhead shot of baked candied yams in a baking dish with a wooden serving spoon.

    How to Store and Reheat Leftover Candied Yams

    These are the best fresh out of the oven, but if you have leftovers, follow the instructions below.

    • Refrigerator: Place leftovers in an airtight container in the fridge for up to 3 days! I don’t recommend freezing baked candied yams.
    • To Reheat: Reheat individual portions in the microwave until warmed through.

    Close up shot of baked candied yams.

    More Sweet Potato Recipes

    Print

    Candied Yams

    Baked candied yams are one of my favorite Thanksgiving side dishes. The succulent potato texture mixed with the sweet brown sugar spiced sauce, baked to candy perfection, is incredible.
    Course Side Dish
    Cuisine American
    Keyword candied yams recipe, southern candied yams, thanksgiving
    Prep Time 15 minutes
    Cook Time 1 hour
    Total Time 1 hour 15 minutes
    Servings 6 people
    Calories 472kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Preheat the oven to 375 degrees Fahrenheit and spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray.
    • Peel and cut the yams into 1/2-inch thick slices or 2-inch bite-size pieces.
    • Add the butter, brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, and cloves to a large pot.
    • Heat the mixture over medium-high heat. Whisk until the mixture is melted and combined.
    • Add the yam slices to the pot of glaze. Gently stir to coat the yams with the brown sugar glaze. Pour the coated yams into the prepared pan.
    • Cover the baking dish with aluminum foil and bake for 40 minutes. Open the oven to stir and coat the yams with the glaze. Replace the foil and finish baking the yams for an additional 15 minutes.
    • Remove the yams from the oven when they are fork-tender and enjoy!

    Nutrition

    Calories: 472kcal | Carbohydrates: 83g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 430mg | Potassium: 692mg | Fiber: 6g | Sugar: 52g | Vitamin A: 27194IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 1mg
  • Green Beans Almondine

    Green Beans Almondine

    Green Beans Almondine is made with fresh green beans that are sautéed until crisp-tender and then tossed with buttery, toasted almonds. Every bite is filled with nutty richness and a hint of lemon to brighten up the flavors.

    Overhead shot of green beans Almondine in a serving platter.

    Reasons You’ll Love This Recipe

    • Bright, Fresh Flavor: The green beans are perfectly crisp and tender, and the buttery, nutty flavor is incredible.
    • Simple Ingredients: This recipe only requires four ingredients, plus water and salt! It feels fancy without the fuss!
    • Versatile Side Dish: Pair Green Beans Almondine with a variety of main courses, from roasted chicken to steak, fish, and more.

    Ingredients You’ll Need

    Green beans are such a simple, everyday vegetable, but when you add buttery toasted almonds, they transform into something truly special. I could honestly eat them straight from the pan! For exact measurements, scroll to the bottom of the post.

    • Sliced Almonds: Adds a crunchy texture and nutty flavor that pairs perfectly with the green beans.
    • Unsalted Butter: Helps toast the almonds and adds richness to the dish.
    • Lemon Juice: Freshly squeezed lemon juice adds brightness.
    • Green Beans: You’ll need 2 pounds, washed and trimmed.
    • Water: This ensures the green beans cook to the perfect tenderness and retain their vibrant color.
    • Salt: Just a pinch to bring all the flavors together.
    Overhead shot of labeled ingredients.

    Easy Green Beans Almondine Recipe

    With just a few simple steps, you’ll have an elegant side ready in no time! It’s a fabulous option for both busy weeknights and special occasions. Plus, it’s so tasty that your family and friends will be begging for seconds!

    1. Toast the Almonds: Toast the almonds in a large skillet and cook over medium-low heat for about 6 minutes. Stir often to prevent them from burning.
    2. Melt the Butter: Once the almonds are lightly golden, add the butter and cook for about three more minutes, until the mixture has a nutty aroma and the butter is just starting to brown.
    3. Add Lemon Juice: Transfer the almond mixture to a small bowl, then stir in the lemon juice. Set aside.
    4. Sauté Green Beans: Add the green beans, water, and salt to the skillet. Cover and cook over medium heat, stirring occasionally for about 6-8 minutes, until the beans are nearly tender.
    5. Cook Uncovered: Remove the lid and continue to cook for about 3 minutes until the liquid has evaporated.
    6. Toss: Remove the beans from the heat and toss them with the almond mixture until they are fully combined. Taste and season with additional salt if desired. Serve immediately.
    Overhead shot of almonds toasting in a skillet.
    Overhead shot of butter browning with the toasted almonds.
    Overhead shot of someone pouring lemon juice into a bowl of the butter and almonds.
    Overhead shot of green beans, salt and water in a skillet.
    Overhead shot of beans steaming in a skillet.
    Overhead shot of steamed green beans with the almond, butter and lemon juice poured over the top.

    My Top Green Bean Almondine Tips

    These beans are the perfect side dish to serve alongside any meal—from holiday spreads to weeknight dinners! Here are some simple tips so you can make this recipe exactly how you want, and it will turn out wonderful!

    • Cook in Boiling Water: Instead of cooking the green beans in a skillet, as instructed in steps 4-5, you may cook them by submerging them in boiling water for 4-5 minutes or until tender.
    • Cut the Green Beans: You can cut the green beans into smaller pieces to make them easier to serve. Be sure to reduce the cooking time to 3-5 minutes instead of the 6-8 minutes called for in the recipe card.
    • Lemon Zest: Grate some fresh lemon zest over the beans as they cook in the skillet for additional lemon flavor.
    • Use Fresh Green Beans: I don’t recommend using canned or frozen green beans for this recipe, as they will become watery and mushy.

    Close up shot of green beans Almondine.

    Storage and Make Ahead Instructions

    • Refrigerate: Store green beans almondine in an airtight container in the fridge for up to 5 days.
    • To Reheat: Reheat in the microwave in 20-30 second increments.
    • Make Ahead: These green beans are best served hot and fresh, but, you can take a few steps to prepare them ahead of time.
      • Blanche the green beans by submerging them in boiling water for 3-4 minutes, then transfer them immediately to a large bowl of ice water; use lots of ice to stop the cooking process!
      • Store the cooled, cooked beans in the fridge for up to 2 days.
      • To finish the green beans, follow the recipe card except for steps 4-5. Instead of following those steps, cook the beans in the skillet with 1-2 tablespoons of water until they are heated through before resuming with step 6.

    Angle shot of green beans Almondine with a fork spearing some of the beans.

    More Easy Side Dishes

    A good side dish is the perfect way to complete any dinner. I have a wide variety of favorite side dishes that you’re sure to enjoy! Here are a few that always get rave reviews!

    Print

    Green Beans Almondine

    Green Beans Almondine is made with fresh green beans that are sautéed until crisp-tender and then tossed with buttery, toasted almonds. Every bite is filled with nutty richness and a hint of lemon to brighten up the flavors.
    Course Side Dish
    Cuisine French, French American
    Keyword Green Beans Almondine, Green Beans Amandine, Green Beans with lemon and almonds
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 8 people
    Calories 108kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Toast the almonds in a large skillet over medium-low heat for about 6 minutes. Stir often to prevent them from burning.
    • Once the almonds are lightly golden, add the butter and cook for about 3 more minutes, until the mixture has a nutty aroma and the butter is just starting to brown.
    • Transfer the almond mixture to a small bowl and stir in the lemon juice. Set aside.
    • Add the green beans, water, and salt to the skillet. Cover and cook over medium heat, stirring occasionally for about 6-8 minutes, until the beans are nearly tender.
    • Remove the lid and continue to cook for about 3 minutes until the liquid has evaporated.
    • Remove the beans from the heat and toss them with the almond mixture until fully combined. Taste and season with additional salt if desired. Serve immediately.

    Nutrition

    Calories: 108kcal | Carbohydrates: 9g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 81mg | Potassium: 288mg | Fiber: 4g | Sugar: 4g | Vitamin A: 914IU | Vitamin C: 15mg | Calcium: 60mg | Iron: 1mg
  • Turkey Stuffing Balls

    Turkey Stuffing Balls

    Turkey Stuffing Balls capture the taste of Thanksgiving in a single bite! Made with tender turkey, flavorful stuffing, and mashed potatoes. They’re rolled into perfectly poppable bites and served with rich gravy for dipping.

    Close up shot of someone pouring gravy over turkey stuffing balls.

    Reasons You’ll Love This Recipe

    • So Tasty: Turkey stuffing balls bring all the cozy flavors of the season into one delicious dish.
    • Party-Ready: These are perfect for holiday gatherings, Friendsgiving, or potluck. They add a festive touch, bringing the holiday spirit to every occasion.
    • Great for Leftovers: This recipe is a great way to use up extra turkey, mashed potatoes, and stuffing. They will transform into a fun appetizer or side dish with minimal effort.

    Ingredients in Turkey Stuffing Balls

    The ingredients in this turkey stuffing balls recipe create the ultimate bite of Thanksgiving flavor. Each part brings a classic taste that is just SO good. Scroll to the bottom of the post for exact measurements.

    • Turkey: Leftover roasted turkey adds depth, while freshly cooked turkey works just as well.
    • Stuffing: Brings in all those traditional Thanksgiving flavors!
    • Mashed Potatoes: Binds the mixture together while adding a creamy element to each bite.
    • Salt and Black Pepper: For added flavor.
    • Breadcrumbs: These help with texture, especially if the mixture is too moist.
    Overhead shot of labeled ingredients.

    Turkey Stuffing Balls Recipe

    These Turkey Stuffing Balls are easy to make and the best way to use Thanksgiving leftovers! Simply mix, form and bake, you’ll have these tasty bites ready in no time!

    1. Prep: Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper, then set aside. Warm up the stuffing and mashed potato leftovers in the microwave for a few minutes. They will be easier to work with.
    2. Mix: In a large bowl, stir the finely shredded turkey, stuffing, mashed potatoes, salt, and pepper to taste.
    3. Form Balls: Once the ingredients are thoroughly mixed, make 1-inch balls. If the mixture isn’t holding together, add in more breadcrumbs.
    4. Bake: Place the formed balls onto the prepared baking sheet and then bake for 15-20 minutes, turning halfway through baking. Remove the meatballs from the oven and then serve fresh with gravy or cranberry sauce.
    Side shot of a bowl of mashed potatoes next to a bowl of stuffing in a microwave.
    Angle shot of turkey, mashed potatoes, breadcrumbs and stuffing mixed in a bowl.
    Angle shot of the balls evenly spaced on a cookie sheet.
    Angle shot of someone flipping the balls in the oven.

    Tips for Making Turkey Stuffing Balls

    These are so fun to make and your kids will love helping you roll up the balls! Here are a few tips and variations to make them turn out just how you like.

    • Seasoning: You may not need any salt and pepper. The leftovers used in this recipe will already have some. Taste the mixture before seasoning further. 
    • Air Fryer: Place formed stuffing balls into the basket of an air fryer. Air fry at 400 degrees Fahrenheit for 5-8 minutes. 
    • Breadcrumbs: The potatoes I used had quite a bit of moisture, so I used ⅓ cup of breadcrumbs.

    Overhead shot of cooked turkey stuffing balls on parchment paper on a cookie sheet.

    How to Store Leftover Turkey Stuffing Balls

    Thanksgiving dinner leftovers are almost better than the real thing. Making these yummy balls and having extras of these is even better. Here is the best way to store and reheat them.

    • Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Or in the freezer for up to 2 months. 
    • Microwave Reheating: Reheat in the microwave on high for 1 minute if refrigerated or 5 minutes if frozen. 
    • Oven Reheating: Reheat in the oven at 350 degrees Fahrenheit for 8-10 minutes if refrigerated or 15-20 minutes if frozen.

    Close up shot of a bowl of turkey stuffing meatballs.

    More Ways to Use Thanksgiving Leftovers

    Whether you’re craving the classic holiday taste or looking for a fun way to use up leftovers, these are a must!

    Print

    Turkey Stuffing Balls

    Turkey Stuffing Balls capture the taste of Thanksgiving in a single bite! Made with tender turkey, flavorful stuffing, and mashed potatoes. They’re rolled into perfectly poppable bites and served with rich gravy for dipping.
    Course Dinner, lunch, Main Course, Snack
    Cuisine American
    Keyword Leftover Turkey Meatballs, Stuffing Meatballs, Turkey Stuffing Balls
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 40 balls
    Calories 43kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups cooked finely shredded turkey, leftovers or fresh
    • 2 ½ cups prepared stuffing, leftovers or fresh
    • 2 ½ cups mashed potatoes, leftovers or fresh
    • Salt and pepper to taste
    • plain breadcrumbs, as needed

    Instructions

    • Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
    • Heat the stuffing and mashed potato leftovers in the microwave for about a minute so they are easier to work with.
    • In a large bowl mix the turkey, stuffing, mashed potatoes, and salt and pepper to taste.
    • Once the ingredients are thoroughly incorporated, shape them into about 1-inch balls. If the mixture isn’t holding together, add in more breadcrumbs.
    • Place the formed balls onto the prepared baking sheet and bake for 15-20 minutes, turning halfway through baking.
    • Remove the meatballs from the oven and serve fresh with gravy or cranberry sauce.

    Notes

    My potatoes had a lot of moisture in them, so I used about 1/3 cup of breadcrumbs.

    Nutrition

    Serving: 1ball | Calories: 43kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 72mg | Potassium: 67mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 42IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 0.2mg
  • Crockpot Carrots

    Crockpot Carrots

    Description: sweet, savory, garlicky. The carrots should be fork-tender, not mushy. They smell AMAZING while they cook–more savory than sweet by the smell, but carrots are naturally pretty sweet and the honey helps bring out the sweetness.

    1. Peel and cut the carrots into 1-1 ½ inch pieces and place them in the bottom of a 4-quart crockpot.
    2. Add the butter, honey, garlic, parsley, salt, and pepper on top. Cook on HIGH for 1 ½ hours, or on LOW for 2 ½-3 hours, or until the carrots are fork tender.

    Print

    Crockpot Carrots

    These crockpot carrots will become fork-tender from slowly cooking in your crockpot all day. The carrots have a delicious sweet and savory flavor from the sticky honey and bold garlic, all slathered in butter. They are the perfect side for your next Thanksgiving or Easter feast.
    Course Side Dish
    Cuisine American
    Keyword Crockpot carrots, crockpot honey glazed carrots, slow cooker carrots, vegetable side dish
    Prep Time 10 minutes
    Cook Time 2 hours
    Total Time 2 hours 10 minutes
    Servings 8 servings
    Calories 174kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Peel and cut the carrots into 1-1 ½ inch pieces and place them in the bottom of a 4-quart crockpot.
    • Add the butter, honey, garlic, parsley, salt, and pepper on top.
    • Cook on HIGH for 1 ½ hours, or on LOW for 2 ½-3 hours, or until the carrots are fork tender. Top with a little more chopped parsley before serving.

    Nutrition

    Calories: 174kcal | Carbohydrates: 18g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 226mg | Potassium: 377mg | Fiber: 3g | Sugar: 12g | Vitamin A: 19301IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 0.4mg

    Leftovers Callout Title

    Leftover crockpot carrots can be stored in an airtight container in the refrigerator for up to 7 days. Reheat them in the microwave in 30-60 second increments, stirring between each increment.

    You technically can freeze cooked carrots, but they will end up mushy after being frozen, thawed, and reheated. Because of this, I don’t recommend freezing these crockpot carrots.

    You can add everything to the crockpot up to 24 hours in advance and keep it covered in the refrigerator until you are ready to put them on the crockpot base and cook them.

    Quick Tips Title

    • Don’t cut the carrots too small! The smaller you cut the carrots, the faster they will cook. While cutting down the cook time might sound great, it also cuts down the time that allows the flavors to meld!
    • You may substitute the large, whole carrots for baby carrots.
    • When cutting large carrots, cut the thicker part into thinner pieces, and but the thinner part of the carrot into longer pieces. This will help them cook more evenly.
    • For variations in flavor, try swapping the honey out for brown sugar or real maple syrup!

  • Cranberry Jello Salad

    Cranberry Jello Salad

    Cranberry Jello Salad is the best combination of tart, tangy, and sweet! It’s similar to cranberry sauce but a little sweeter from the jello with undertones of orange and pineapple. Add it to your holiday spread and watch it disappear!

    Side shot of a scoop of cranberry jello salad being lifted out of the serving bowl.

    Reasons You’ll Love This Recipe

    • Easy to Make: No baking or complicated techniques are needed to whip up this simple recipe. You’ll just need to mix, chill, and enjoy!
    • Looks So Festive: Cranberry Jello Salad has the most gorgeous presentation. Top it with whipped cream, orange zest, and fresh cranberries. It will make a beautiful addition to your holiday table!
    • Perfect for the Holidays: Your Thanksgiving dinner must have at least one cranberry recipe! The sweet, tart flavors taste amazing and will go so well with your savory ham, turkey, and stuffing.

    What’s in Cranberry Jello Salad?

    You’ll only need six simple ingredients for this cranberry jello salad recipe. They come together to make something delicious. Check out the recipe card at the bottom of the post for all of the exact measurements.

    • Cranberry Jello: You’ll need two (3-ounce) packages of cranberry flavored gelatin. It’s the perfect base to add flavor to the salad while holding everything together.
    • Boiling Water: Dissolves the jello powder.
    • Can Cranberry Sauce: Whole berry cranberry sauce will give this dish plenty of texture. It will also really make the cranberry flavor shine through.
    • Can Crushed Pineapple: Use canned crushed pineapple for sweet-tart flavor and to ensure that your Jell-O salad sets properly.
    • Citrus Zest: A combination of orange and lemon zest will really make the flavors pop!
    Overhead shot of labeled ingredients.

    How to Make Cranberry Jell-O Salad

    Cranberry jello salad comes together in just two simple steps. All you need is 5 minutes of prep and time to let it set. This fruity, festive dessert or side dish will be so beautiful at your next Thanksgiving or Christmas dinner.

    1. Mix: Add the jello and boiling water to a large bowl and mix until the jello is completely dissolved.
    2. Stir and Chill: Stir in whole cranberry sauce, crushed pineapple, and orange and lemon zest. Pour the mixture into a large serving bowl. Cover and chill in the fridge for at least 4 hours before serving.
    Overhead shot of boiling water being poured into jello mix.
    Overhead shot of the jello salad ingredients in a mixing bowl.

    Helpful Tips and Variations

    Here are some helpful tips and slight variations to make this cranberry jello salad exactly how you like!

    • Make it Creamy: If you want a creamy cranberry jello salad, Add ½ cup of sweetened condensed milk.
    • Other Flavors: Cranberry jello is a seasonal item, so it might be hard to find outside of the holiday season. Instead of cranberry, you can use cherry, raspberry, or strawberry jello, or even orange gelatin.
    • Extra Add-Ins: Try adding ½ cup of toasted pecans or chopped walnuts, 1 cup of mini marshmallows, or both!
    • Use Canned Pineapple: Make sure you use canned pineapple and not fresh pineapple. There is an enzyme in fresh pineapple that prevents gelatin from becoming firm. So, your salad will never set up if you use fresh!
    • For Less Pineapple Flavor: Drain the pineapple juice if you’d like a little less pineapple flavor. If you do this, you will need to increase the boiling water amount to 2 cups.
    • Topping: Garnish with whipped cream or whipped topping and a dusting of orange zest on top for a little added flare!

    Overhead shot of cranberry jello salad with whipped cream on top and whole cranberry garnish.

    How to Store Jello Salad Leftovers

    This is a great side to volunteer to make for Thanksgiving. It’s super simple, and you can make it ahead of time. I’m all about low stress during the holidays.

    • Fridge: This is a great make-ahead dish! You can prepare it up to 3 days before serving it. It will stay good, covered in the fridge for up to 7 days.
    • Freeze: Because gelatin doesn’t freeze well, this cranberry jello salad cannot be frozen.

    Close up shot of the cranberry jello salad.

    More Cranberry Recipes for the Holidays

    Cranberry is the fruit of the season! From sweet to savory, I absolutely love cranberry recipes this time of year. Not only do they look bright and festive, but they have a wonderful sweet, tart, tangy flavor!

    Print

    Cranberry Jello Salad

    Cranberry Jello Salad is the best combination of tart, tangy, sweet! It's similar to cranberry sauce but a little sweeter from the jello with undertones of orange and pineapple. Add it to your holiday spread and watch it disappear!
    Course Appetizer, Side Dish
    Cuisine American
    Keyword Cranberry Jello, Cranberry Jello Salad, Cranberry pineapple jello salad, thanksgiving jello salad
    Prep Time 5 minutes
    chill time 4 hours
    Total Time 4 hours 5 minutes
    Servings 8 servings
    Calories 124kcal
    Author Alyssa Rivers

    Ingredients

    • 2 (3-ounce) packages cranberry flavored gelatin
    • 1 ½ cups boiling water
    • 1 (14-ounce) can cranberry sauce, whole berry
    • 1 (20-ounce) can crushed pineapple, not drained
    • 2 tablespoons orange zest
    • 1 tablespoon lemon zest

    Instructions

    • Add the jello and boiling water to a large bowl and mix until the jello is completely dissolved.
    • Stir in the cranberry sauce, crushed pineapple, and orange and lemon zest.
    • Pour the jello mixture into a large serving bowl, cover, and chill in the refrigerator for at least 4 hours before serving.

    Nutrition

    Calories: 124kcal | Carbohydrates: 32g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 7mg | Potassium: 106mg | Fiber: 2g | Sugar: 26g | Vitamin A: 63IU | Vitamin C: 10mg | Calcium: 18mg | Iron: 0.4mg
  • Bao Buns

    Bao Buns

    Bao Buns are soft, pillowy buns made from a slightly sweet dough. They originate from China and are served with different types of fillings. You can enjoy them as a snack, as a side, or with dim sum.

    Overhead shot of bao buns in a bamboo steamer.

    Reasons You’ll Love This Recipe

    • Impressive: You can impress your guests with these incredibly soft and fluffy bao buns at your next get-together.
    • Cultural Experience: Treat your family to something new with this simple bao bun recipe. They will love the taste and learning experience.
    • Versatility: These buns are typically filled with savory or sweet options. The sky is the limit with what you choose to fill these with!

    Ingredients Needed For Bao Buns

    The ingredients needed to make these fun Baozi buns are simple and pantry staples. If you don’t have a steamer basket, you’ll need one for this recipe. For exact measurements, scroll to the bottom of the post.

    • Warm Water: Gives a base for the yeast and sugar to come alive!
    • Warm Milk: Helps feed the yeast to make it frothy.
    • Granulated Sugar: Adds sweetness and enhances the flavor of the dough.
    • Active Dry Yeast: It makes the dough rise, giving the buns their fluffy, soft texture.
    • Vegetable Oil: Helps the buns lightly brown.
    • All Purpose Flour: The main ingredient that forms the dough.
    • Baking Powder: This helps the buns rise faster and have a nice texture.
    • Salt: Enhances the flavors.
    Overhead shot of labeled ingredients.

    Bao Bun Recipe Instructions

    Making bao buns is easier than you might think. Most of your time will be spent catching up on your favorite shows while the dough rises! It will be so much fun for you to try these delicious, soft, unique buns!

    Form and Rise Dough

    1. Whisk: In the bowl of a stand mixer, whisk together the water, milk, sugar, and yeast, cover it, and let it rest until it becomes foamy, for about 5 minutes.
    2. Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
    3. Mix: When the yeast mixture is frothy, add the flour mixture and mix at medium speed using a dough hook until the dough forms, about 3-4 minutes. Increase the speed to medium-high and mix for another 4-5 minutes until the dough is smooth and not sticking to the sides of the bowl.
    4. Form and Let Rise: Dump the gua bao bun dough out onto a lightly floured surface, then form it into a smooth ball. Lightly oil a bowl, place the dough into the bowl, cover it, and let it rest for at least 1 hour. The dough should double in size. While the dough rises, cut parchment paper into 4-inch squares and set aside.
    Overhead shot of water, milk, sugar and yeast in a stand mixer bowl.
    Overhead shot of dry ingredients whisked together.
    Angle shot of dough ball being formed in the bottom of a stand mixer.
    Overhead shot of a bao bun dough ball in the bottom of an oiled glass bowl.

    Cut and Steam Bao Bun Dough

    1. Roll Out, Cut, and Brush: Dump the risen bao bun dough out onto a lightly floured surface, then roll it out with a rolling pin to an even ¼-inch thickness. Using a 3-inch diameter cookie cutter or cup, cut the dough into circles, then brush the top of each bun with additional vegetable oil. Fold the buns in half, gently pressing them down to fold.
    2. Let Rise: Place each bun on a piece of parchment paper on the pan, cover, and let the buns rise for another 30-45 minutes.
    3. Boil: Prepare the steamer by adding 2 cups of water to a large pot, and fit the pot with a steamer ring. When the buns are ready, bring the water to a boil.
    4. Steam and Enjoy: Fill the steamer basket with the buns on the individual parchment papers, leaving at least 1 inch of space between the buns. Place the steamer basket on the steamer ring on top of the pot with boiling water, then steam the buns for 10-12 minutes. The buns will fluff up and be firm to the touch without sticking to your fingers. You will need to work in batches. Fill the steamed buns with your choice of filling, and enjoy!
    Angle shot of rolled out bao bun dough being cut into circles.
    Angle shot of boa bun circles folded in half on parchment paper on a baking sheet.
    Angle shot of pot with steamer ring fitted on top with boiling water inside.
    Side shot of pot with boiling water, fitted with a steam ring and a bamboo steam on top.

    Baozi Tips and Tricks

    Don’t let this recipe intimidate you. I’ve gathered some ideas to help you get started.

    • Fillings: Fill bao buns with your favorite meat or veggie mixtures. I recommend the filling from Thai Lettuce Wraps, Kalua Pulled Pork, Mongolian Beef and Broccoli, or any you prefer.
    • Steaming: I like using the bamboo steamer setup because it has two layers. This allows me to steam more buns simultaneously. However, you can use a regular steam insert that comes with certain pots.
    • Water level: The water will boil down as you steam the buns, so always check the water between batches and add more as needed.

    Overhead shot of bao bun dough circles folded in half on individual parchment papers on a cookie sheet.

    How to Properly Store Leftover Bao Buns

    • Countertop: Cool the bao buns at room temperature, place them in an airtight container with room for them to keep from getting squished, and use the parchment pieces to keep them from sticking together.
    • Fridge and Freezer: Store in the fridge for up to 5 days, or in the freezer for up to 4 months

    Overhead shot of cooked bao buns in a bamboo steamer.

    More Chinese-Inspired Recipes

    Print

    Bao Buns

    Bao Buns are soft, pillowy buns made from a slightly sweet dough. They originate from China and are served with different types of fillings. You can enjoy them as a snack, as a side, or with dim sum.
    Course Bread, Side Dish
    Cuisine Asian
    Keyword Bao Buns, baozi
    Prep Time 10 minutes
    Cook Time 20 minutes
    Proofing time 1 hour 30 minutes
    Total Time 2 hours
    Servings 18 buns
    Calories 89kcal
    Author Alyssa Rivers

    Equipment

    • 1 Bamboo steamer basket, or steam pot insert

    Ingredients

    Instructions

    • In the bowl of a stand mixer, whisk together the water, milk, sugar, and yeast. Cover and let it rest until it becomes foamy about 5 minutes.
    • In a separate bowl, whisk together the flour, baking powder, and salt.
    • When the yeast mixture is frothy add in the flour mixture and mix on medium speed using a dough hook until the dough forms, about 3-4 minutes.
    • Increase the speed to medium-high and mix for another 4-5 minutes until the dough is smooth and not sticking to the sides of the bowl.
    • Dump the dough out onto a lightly floured surface and form it into a smooth ball. Lightly oil a bowl and place the dough in it. Cover and let the dough rest for at least 1 hour. The dough should double in size.
    • While the dough rises, cut parchment paper into 4-inch squares and set aside.
    • Dump the risen dough out onto a lightly floured surface and roll it out to an even ¼-inch thickness.
    • Using a 3-inch diameter cookie cutter or cup, cut the dough out into circles. Brush the top of each bun with additional vegetable oil and fold the buns in half, gently pressing them down to fold.
    • Place each bun on a piece of parchment paper on the pan, cover, and let the buns rise for another 30-45 minutes.
    • Prepare the steamer by adding 2 cups of water to a large pot, fit the pot with a steamer ring. When the buns are ready, bring the water to a boil.
    • Fill the steamer basket with the buns, leaving at least 1 inch of space between the buns. Place the steamer basket on the steamer ring on top of the pot and steam the buns for 10-12 minutes.
    • They will fluff up and be firm to the touch without sticking to your fingers. You will need to work in batches.
    • Fill the finished buns with your choice of filling, and enjoy!

    Notes

    To use a regular steaming insert follow the same instructions, you will just need to work in more batches. 

    Keep an eye on your water level, you may need to add more water to the pot between steaming.

    Nutrition

    Serving: 1bun | Calories: 89kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 68mg | Potassium: 52mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 11IU | Calcium: 21mg | Iron: 1mg