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  • Christmas Salad

    Christmas Salad

    Serve this refreshing festive Christmas salad with your holiday menu! It’s a beautiful wintery salad full of mixed greens, orange slices, juicy pomegranates, red onion, candied pecans, and crumbled feta cheese. All tossed together in an orange vinaigrette.

    I love adding the option of a healthy salad to my holiday menu. It balances out all of the delicious food and treats we enjoy at Christmas time. Bring this broccoli apple salad, my mouthwatering spinach salad, or this fresh Christmas fruit salad to your next holiday party! You’ll be surprised at how quickly they are devoured because everyone loves the healthier option.

    Top view of Christmas salad in a wood bowl.

    Beautiful Christmas Salad

    This beautiful and healthy Christmas salad is everything your Christmas dinner needs. Fresh greens, juicy fruit, candied pecans, and savory cheese all pair perfectly with the sweet orange vinaigrette. It’s bursting with the brightest flavors and colors making it the prettiest salad at the party.

    The holidays are full of parties and gatherings that bring delicious food and loved ones together. We have so many traditions that involve our favorite food at Christmas time. My kids always look forward to making Grinch cookies because it’s so fun and festive! It’s also tradition to make our favorite breakfast casserole for Christmas morning, and Beef Wellington for Christmas dinner.

    Christmas Salad Ingredients

    Full of fresh and festive ingredients, this Christmas salad is everything your holiday menu needs. You are going to love the flavors and textures bursting in every bite! And the orange vinaigrette takes this salad over the top!

    Salad

    • Mixed Greens: Spinach, arugula, or a spring mix of lettuces. I love mixing greens because of the different textures.
    • Red onion: The flavor of onion is always a perfect salad ingredient.
    • Pomegranate Seeds: Juicy and seasonal pomegranate seeds burst in every bite. Buy a container of pomegranate arils in the produce section to make it easy!
    • Feta Cheese: Crumbled feta is my favorite, but try blue cheese, goat cheese, or parmesan cheese.
    • Candied Pecans: Sweet candied pecans add great texture and crunch to the Christmas salad. Candied walnuts or almonds would also be delicious!

    Orange Vinaigrette

    • Orange Zest: Adds a pop of orange flavor to the vinaigrette! Orange is a classic winter flavor that is perfect for the holidays.
    • Orange Juice: Fresh squeezed is best, but store-bought juice is easy to use.
    • Apple Cider Vinegar: The acidity of vinegar brightens and balances the flavors in the vinaigrette.
    • Honey: The sweetness of the dressing balances out the citrus and vinegar.
    • Dijon Mustard: Adds creaminess and flavor to the vinaigrette.
    • Poppyseeds: I love adding poppyseed to vinaigrettes and it’s also a fun texture.
    • Kosher Salt: Season to taste to help balance out all of the flavors.
    • Olive Oil: The base of the vinaigrette.

    Christmas Salad Recipe

    Assembling this beautiful Christmas salad is easy and it comes together quickly. Once you layer the ingredients in a bowl all you have left is to make the dressing. Make the dressing ahead of time and it’s easy to serve when you’re ready!

    1. Add the Salad Ingredients to a Large Bowl: Place the mixed greens, red onion slices, orange segments, pomegranate seeds, feta cheese, and candied pecans in a large bowl.
    2. Combine the Dressing Ingredients: Blend or whisk together all of the dressing ingredients until smooth.
    3. Toss the Dressing With the Salad: Just before serving, drizzle the dressing over the salad then gently toss.
    4. Serve and Enjoy: Serve immediately and enjoy!
    Top view of salad ingredients added to a bowl.

    Variations

    This Christmas salad is super straightforward to make, and also so easy to switch up the flavors. This salad recipe will forever have a place on my holiday menu because it’s so beautiful and festive. I know you’ll love it too! Here are some variations to try.

    • Add Protein: To add some protein to this salad to make it heartier. Crumbled bacon, hard-boiled eggs, or grilled chicken breast would be delicious!
    • Switch Up the Fruit: Add berries, pears, or apples to this salad. I love to stick with seasonal fruits because it is a seasonal salad.
    • Dried Fruit: Dried fruit would be a lovely addition. Dried cranberries or dried blueberries would be my first choice!
    • Nuts: The nuts don’t have to be candied, but I love the sweetness it adds.
    • Dressing: Even though the orange vinaigrette is perfect on this salad, it’s fun to experiment with other dressing flavors! I would recommend this balsamic vinaigrette or my apple cider vinaigrette.

    First photo of orange vinaigrette in a bowl. Second photo of vinaigrette ingredients mixed together in a bowl.

    Storing Leftover Salad

    If you plan on making this salad ahead of time, I recommend storing the salad and dressing separately so the greens don’t wilt. I like to have all of the salad ingredients ready to go and then I assemble it right before serving.

    • In the Refrigerator: Enjoy Christmas salad fresh or keep it refrigerated in an airtight container for up to 2 days. The orange vinaigrette can be kept on its own in an airtight container in the fridge for up to a week.

    Close side view of the vinaigrette pouring over the salad ingredients.

    More Holiday Sides to Enjoy

    The side dishes are the best part of a holiday dinner! It’s fun to fill your plate with all the delicious food. My kids especially love the jello salads and rolls! Here are some of our tried and true holiday side dishes. I know you’re family will love them too!

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    Christmas Salad

    Serve this refreshing festive Christmas salad with your holiday menu! It's a beautiful wintery salad full of mixed greens, orange slices, juicy pomegranates, red onion, candied pecans, and crumbled feta cheese. All tossed together in an orange vinaigrette.
    Course Salad, Side Dish
    Keyword 10 minute Christmas salad, christmas salad, holidays
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 8 people
    Calories 188kcal
    Author Alyssa Rivers

    Ingredients

    Salad

    • 6 cups mixed greens
    • ¼ cup red onion, sliced
    • 1 cup mandarin oranges or clementines
    • ½ cup pomegranate seeds
    • ½ cup feta cheese, crumbled
    • ½ cup candied pecans, or walnuts

    Orange Vinaigrette

    Instructions

    • Place the mixed greens, red onion slices, mandarin oranges, pomegranate seeds, feta cheese, and candied pecans in a large bowl.
    • Blend or whisk together all of the dressing ingredients until smooth.
    • Just before serving, drizzle the dressing over the salad then gently toss.
    • Serve immediately and enjoy!

    Nutrition

    Calories: 188kcal | Carbohydrates: 14g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 8mg | Sodium: 157mg | Potassium: 144mg | Fiber: 1g | Sugar: 11g | Vitamin A: 437IU | Vitamin C: 22mg | Calcium: 70mg | Iron: 1mg
  • Easy Pizza Salad

    Easy Pizza Salad

    This fresh and hearty pizza salad has all of the delicious flavors of classic pizza but without the crust. This healthier, low-carb version of a slice of pepperoni pizza fresh out of the box is loaded with delicious ingredients that will make you come back for more!

    I love creating new and unique salads! I load them with satisfying ingredients that are both nutritious and super tasty. This La Scala chopped salad is always a favorite! Or, try this cheeseburger salad or this classic Spaghetti Salad that everyone loves!

    A bowl of lettuce with croutons, pepperoni, olives, tomatoes, purple onions,green bell peppers and cheese with Italian dressing.

    What is Pizza Salad?

    Pizza salad is an irresistible combination of salad ingredients that tastes just like pizza! This is one salad that even the kiddos can get on board with being served. Not only is it really tasty, it’s quick and easy to make and really filling, too. Plus, I add in some crunchy croutons to take the place of pizza crust.

    This pizza salad can definitely be served as the main dish because everything is already on the plate! However, it also makes a really delicious side served with bubble pizza, pizza monkey bread, or with a pasta dish like 10-minute pesto pasta!

    What Ingredients are in Pizza Salad?

    This pizza salad recipe is filled with simple, refreshing ingredients and it comes together way faster than an actual pizza. You’re going to want to add this to the regular menu rotation! Check out the recipe card at the bottom of the post for exact measurements.

    • Romaine Lettuce: I love romaine lettuce for crisp, crunchy texture and bright green color!
    • Black Olives: I add these in for a tart flavor. You can get the pre-sliced ones to save some time!
    • Red Onions: These give the salad a pop of flavor and color.
    • Pepperoncinis: Zesty pepperoncini peppers add so much flavor. However, if they’re not your thing, you can totally leave them out.
    • Grape Tomatoes: You can also use cherry tomatoes if you have those instead!
    • Pepperoni Slices: Buy mini pepperonis or slice regular pepperoni in half so that you have the classic pizza taste in every bite.
    • Green Bell Pepper: For a little extra texture and crunch!
    • Mozzarella Cheese: You can shred this from the block or use pre-shredded cheese.
    • Parmesan Cheese: I use freshly grated parmesan cheese (not the cheese from the green can) in this recipe.
    • Croutons: These add a delicious crunch! Try making some from scratch with this homemade crouton recipe.
    • Pizza Seasoning: To give this salad a classic pizza flavor, make your own pizza seasoning!
    • Italian Dressing: I love this homemade Italian dressing! It’s easy to make and tastes so yummy!
    • Red Pepper Flakes: Finish the salad with a sprinkle of red pepper flakes for a touch of heat.

    How to Make Pizza Salad

    This is a great recipe to make on busy weeknights when you need to get a quick meal on the table. It’s quick and easy to prep the veggies, toss it with the dressing and serve!

    1. Combine Salad Ingredients: Prep all of the salad ingredients and add them to a large mixing bowl.
    2. Add Dressing: Drizzle the salad with dressing and gently toss until well coated.
    3. Serve: Garnish with red pepper flakes and enjoy!
    The top view of a bowl with lettuce and ingredients that aren't mixed yet. Cheese, croutons, pepperonis, peppers, olives, tomatoes, onions and herbs and spices.

    Variations

    I love this recipe as-is! But one of the best things about pizza salad is that it’s easy to change up to make it perfect for you! Here are some tasty suggestions:

    • Lettuce: I like romaine lettuce best because it has a great texture! But you can use iceberg or spinach if you prefer.
    • Add More Meat: Try adding in some bite-sized salami, bacon, cubed chicken, or some sausage!
    • Remove the Meat: You could also make this vegetarian by removing the meat, especially if you serve it as a side dish.
    • Cheese: Try using provolone or asiago. You can usually find a five-cheese Italian blend at the store, too!
    • Add-Ins: Other ingredients that would be delicious are sun-dried tomatoes, kalamata olives, chopped artichokes or freshly sliced mushrooms.
    • Swap Dressing: Try this copycat Olive Garden salad dressing or some ranch dressing. They will make this salad so delicious!

    A close up of a finished pizza salad in a large bowl.

    Make Ahead Tips and Storing

    To make serving this pizza salad super quick and easy, you can assemble it beforehand. Here’s how: 

    • To Make Ahead: Prep all of the ingredients except the dressing, pepperoncini, and croutons. Place in a large bowl, cover with plastic wrap, and refrigerate for up 8 hours ahead.  Just before serving, toss the ingredients and add in the pepperoncini, croutons, and dressing.
    • Store Leftovers: If you think you will have leftovers, I recommend serving the croutons and the dressing on the side, letting each person top their own salad. Store leftover pizza salad in the refrigerator in an airtight container. It will last 1-2 days (longer if there is no dressing on it)

    Pizza salad being tossed in a bowl with gold tongs.

    More Favorite Salad Recipes

    Say goodbye to boring, flavorless salads! These other salad recipes are incredibly delicious while also being light and nutritious.

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    Pizza Salad

    This fresh and hearty pizza salad has all of the delicious flavors of classic pizza but without the crust. This healthier, low-carb version of a slice of pepperoni pizza fresh out of the box is loaded with delicious ingredients that will make you come back for more!
    Course Appetizer, Salad
    Cuisine American
    Keyword pizza salad
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 6 people
    Calories 211kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Prep all of the salad ingredients and add to a large mixing bowl.
    • Drizzle the salad with dressing and gently toss until well coated.
    • Garnish with red pepper flakes and enjoy!

    Nutrition

    Serving: 1cup | Calories: 211kcal | Carbohydrates: 8g | Protein: 11g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 691mg | Potassium: 245mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4479IU | Vitamin C: 13mg | Calcium: 229mg | Iron: 1mg
  • Crispy Fried Green Beans (P.F. Chang’s Copycat)

    Crispy Fried Green Beans (P.F. Chang’s Copycat)

    One of the best things on the menu at P.F. Changs is their Crispy Fried Green Beans. These green beans taste even better, and you can make them at home! They have a delightful crunch and are seasoned to perfection!

    Appetizers are my favorite part of a meal! Check out some more of my favorites like these delicious Egg Rolls, these yummy Bacon Wrapped Chestnuts or these Easy Chicken Lettuce Wraps.

    A bowl of fried green beans with a small bowl of orange dipping sauce.

    Fried Green Beans Recipe

    These fried green beans are so crunchy and delicious! Also known as green bean fries, this recipe is quick and easy and your entire family will love them!

    I first tried these green bean fries at P.F. Changs and couldn’t get enough of them! But going out to eat isn’t always an option, so I wanted to recreate them at home. This recipe not only turned out delicious but, in my opinion, even better than the originals! Serve them with this Super Easy Mongolian Beef , and these Asian Turkey Lettuce Wraps, and it will be just like eating out but better (not to mention WAY more leftovers)!

    Ingredients You Need

    Fresh green beans, a few ingredients to make the batter, and voila! You have yourself the most delicious, breaded green beans! Check out the recipe card at the bottom of the post for all of the exact measurements.

    • Green Beans: Trim off the ends of your green beans and wash them well before using them in this recipe.
    • Flour: I used all-purpose flour for these green beans.
    • Cornstarch: This will help you achieve that fried outside edge.
    • Egg: I always use large eggs when I am cooking.
    • Club Soda: Keep this in the fridge until you are ready to use it so that it’s nice and cold.
    • Vegetable Oil: This is what you will fry the green beans in.
    • Salt and Pepper: You can use coarse salt or garlic salt to flavor the beans.

    How to Fry Green Beans

    This recipe whips up in less than 20 minutes from start to finish. These breaded and crispy green beans are what appetizer dreams are made of!

    1. Prep: Heat the oil to 375 degrees Fahrenheit in a large saucepan or deep fryer. Wash and trim the ends of the green beans.
    2. Mix the dry ingredients: To a medium-sized bowl, add the flour and cornstarch and whisk to combine.
    3. Beat the egg: In another bowl, beat the egg, then stir in the club soda.
    4. Combine the wet and dry ingredients: Add the liquid mixture to the flour mixture, then whisk it to combine.
    5. Dip and fry: Dip each green bean into the batter, then place it in the pot of oil. Cook for 3-4 minutes until golden in color. Remove from the oil and transfer to a plate lined with paper towels. Repeat the steps until all the green beans are cooked.
    6. Season and Serve: Season with salt and pepper. Serve with sriracha mayo or your favorite dipping sauce.
    4 pictures showing how to add batter to the green beans and fry them.

    What do you dip Fried Green Beans in?

    I personally love to dip green bean fries in sriracha sauce! You could also dip them in ranch dressing , honey mustard or even fry sauce!

    A close up of the crispy friend green beans on a platter.

    How to Store and Reheat Leftovers

    You can store any leftover green beans in an airtight container in the fridge, and they will last for 2-3 days. To reheat fried green beans and get them nice and crispy again, you can reheat them in the air fryer or in the oven. Don’t use the microwave, or they will be soggy.

    A crispy green bean being dipped into some orange sauce.

    More Green Bean Recipes to Try

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    Crispy Fried Green Beans (P.F. Chang’s Copycat)

    One of the best things on the menu at P.F. Changs is their Crispy Fried Green Beans. These green beans taste even better, and you can make them at home! They have a delightful crunch and are seasoned to perfection!
    Course Appetizer
    Cuisine Asian, Chinese, chinese american
    Keyword copycat recipe, crispy fried green beans, crispy green beans, fried green beans, pf chang’s copycaat
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Calories 4311kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Heat the oil to 375 degrees Fahrenheit in a large saucepan or deep fryer. Wash and trim the ends of the green beans.
    • To a medium-sized bowl, add the flour, cornstarch and whisk to combine.
    • In another bowl, beat the egg then stir in the club soda.
    • Add the liquid mixture to the flour mixture then whisk to combine.
    • Dip each green bean into the batter then place in the pot of oil. Cook for 3-4 minutes until golden in color. Remove from the oil and transfer to a plate lined with paper towels. Repeat the steps until all the green beans are cooked.
    • Season with salt and pepper. Serve with sriracha mayo your favorite dipping sauce.

    Nutrition

    Calories: 4311kcal | Carbohydrates: 86g | Protein: 19g | Fat: 442g | Saturated Fat: 68g | Polyunsaturated Fat: 252g | Monounsaturated Fat: 101g | Trans Fat: 3g | Cholesterol: 186mg | Sodium: 699mg | Potassium: 1080mg | Fiber: 14g | Sugar: 15g | Vitamin A: 3403IU | Vitamin C: 55mg | Calcium: 209mg | Iron: 8mg
  • Creamy Parmesan Garlic Brussels Sprouts

    Creamy Parmesan Garlic Brussels Sprouts

    Creamy parmesan garlic Brussels sprouts sauteed and smothered in a rich and cheesy parmesan garlic sauce. Elevate your Brussels sprouts with this easy and delicious side dish!

    Brussels sprouts have become a favorite side dish for us! If you love Brussels sprouts try these Brussels sprouts with bacon or my roasted Brussels sprouts. If you’re looking to add more vegetables to your weeknight meal, this sheet pan meal includes Brussels sprouts. My family can’t get enough of it!

    Top view of creamy brussels sprouts in a skillet with a wooden spoon.

    Creamy Parmesan Garlic Brussels Sprouts

    These are the creamiest and most flavorful Brussels sprouts you will ever eat! Heavy cream, parmesan cheese, garlic, and delicious seasonings create the tastiest sauce. It complements the tender-crisp Brussels sprouts perfectly!

    These creamy parmesan garlic Brussels sprouts are so simple to make. They are the best side dish for any dinner! I love finding unique and delicious side dishes to switch things up. I have some yummy side dish ideas for you! Make this sweet potato pilaf, this cassserole favorite butter rice.

    Ingredients For Creamy Brussels Sprouts

    Simple ingredients for a simple side dish! You won’t believe all the flavor these Brussels sprouts have to offer. The creamy sauce takes these Brussels sprouts to the next level. You’ll want to have these ingredients on hand so that you can make them as soon as possible!

    Brussels Sprouts

    • Brussel sprouts: Washed then cut in half.
    • Olive oil: Helps to sauté a little before adding the cream sauce ingredients.
    • Garlic: Minced garlic gives the garlic flavor to the Brussels sprouts.

    Creamy Sauce

    • Chicken Broth: Adds flavor and is the base of the sauce.
    • Heavy Cream: Rich and creamy sauce for flavoring.
    • Cornstarch: Used for creating a thicker sauce.
    • Parmesan Cheese: Grated and fresh is best!
    • Italian Seasoning: Add a hint of Italian flavoring.
    • Salt and Pepper: To taste!

    Creamy Parmesan Garlic Brussels Sprouts Recipe

    The creamy parmesan garlic sauce takes these Brussels sprouts to the next level! Once you saute your Brussels sprouts, simply make the creamy sauce and you’re all set! Easy and SO delicious!

    1. Sauté Brussels Sprouts: In a medium-sized skillet add the brussels sprouts, olive oil, and garlic. Sauté until almost tender about 5-7 minutes. Remove the Brussels sprouts then set them aside.
    2. Prepare the Creamy Sauce: Add the chicken broth, heavy cream, and cornstarch then whisk together until smooth. Add the parmesan cheese, Italian seasoning, salt, and pepper. Simmer until the sauce starts to thicken.
    3. Mix Together: Add the Brussels sprouts and toss to coat in the creamy sauce until warmed through.
    First photo of brussels sprouts and garlic added to the skillet. Second photo of the creamy sauce in a pan. Third photo of the cooked brussels sprouts add to the pan of sauce.

    Are Brussels Sprouts Good For You?

    Yes, Brussels sprouts are healthy and good for you! They are in the same class of vegetables as cabbage, cauliflower, and broccoli. Tasty and loaded with so many health benefits. Some of the vitamins and minerals include folate, manganese, vitamin C, and vitamin K. They also contain fiber which is great for digestion and gut health!

    Top view of creamy parmesan garlic Brussels sprouts in a skillet with a silver serving spoon.

    Tips and Variations

    This Brussels sprouts recipe is so easy to make! I walk you through all the steps. Feel free to make it how you like it! Here are a few tips to create the best creamy parmesan garlic Brussels sprouts.

    • Fresh Not Frozen: It is best to use fresh, not frozen Brussels sprouts. Because frozen Brussels sprouts are already tender and soft. You can purchase Brussels sprouts prepackaged in the produce section at the grocery store.
    • Size: Use medium-sized sprouts for this recipe. Choose Brussels sprouts that are all the same size. This will ensure they all cook evenly and also at the same rate.
    • Saute: Take time to sauté your Brussels sprouts before adding the cream sauce. Brown them until golden on the edges. You want them tender-crisp.
    • Garlic: Add the garlic towards the very end of sauteeing the Brussels sprouts. This is to prevent the garlic from burning.
    • Butter: Substitute butter for the olive oil if you prefer a more buttery taste.
    • Broth: Feel free to use vegetable broth instead of chicken broth.
    • Cheeses: Try different types of cheeses or add a variation of cheeses. We love Mozzarella, asiago, or provolone would be delicious!
    • Seasonings: If you don’t have Italian seasoning use a blend of herbs such as basil, oregano, and parsley.

    Storing Leftovers

    These creamy parmesan garlic Brussels sprouts are best served warm and right away. Leaving them to sit for too long will result in a mushy texture. Here are some tips for storing and reheating leftovers.

    • In the Refrigerator: Once cooled, place leftovers in an airtight container. These last about 5 to 7 days stored in the refrigerator.
    • To Reheat: Add the creamy parmesan garlic Brussels sprouts to a saucepan. Sauté over medium-high heat until warmed through. You can also microwave them in 30 to 45-second increments until they are warmed through. Warming them up in the oven at 350 degrees Fahrenheit also does the trick. Heat for 12 to 15 minutes.

    Close view of creamy parmesan garlic brussels sprouts with a serving spoon.

    More Delicious Side Dishes

    Looking to switch up your side dishes and try some new ones? These are some delicious side dishes that have never let me down! They’re perfect alongside any meal. Give these favorites a try because I know your family will love them!

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    Creamy Parmesan Garlic Brussels Sprouts

    Creamy parmesan garlic Brussels sprouts sauteed and smothered in a rich and cheesy parmesan garlic sauce. Elevate your Brussels sprouts with this easy and delicious side dish!
    Course Appetizer, Side Dish
    Cuisine American
    Keyword brussel sprouts recipe garlic, brussel sprouts with parmesan cheese, creamy garlic parmesan brussel sprouts, creamy garlic parmesan brussels sprouts & bacon, creamy parmesan brussel sprouts, garlic brussel sprouts, garlic butter brussel sprouts, garlic parmesan brussel sprouts, garlic parmesan roasted brussel sprouts, parmesan roasted brussels sprouts, parmesan baked brussel sprouts, parmesan brussel sprouts, parmesan brussel sprouts baked, parmesan brussel sprouts recipe, parmesan crusted brussel sprouts, parmesan garlic brussel sprouts, parmesan roasted brussels sprouts, roasted brussel sprouts with garlic, roasted brussel sprouts with parmesan
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 6 people
    Calories 179kcal
    Author Alyssa Rivers

    Ingredients

    Brussels Sprouts

    Creamy Sauce

    Instructions

    • In a medium-sized skillet add the Brussels sprouts, olive oil, and garlic. Sauté until almost tender about 5-7 minutes. Remove the Brussels sprouts then set them aside.
    • Add the chicken broth, heavy cream, and cornstarch and whisk together until smooth. Add the Parmesan cheese, Italian seasoning, salt and pepper. Simmer until the sauce starts to thicken.
    • Add the Brussels sprouts and toss to coat in the creamy sauce until warmed through.

    Notes

    Originally Posted on October 26, 2019

    Updated on November 21, 2023

     

    Nutrition

    Calories: 179kcal | Carbohydrates: 12g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 164mg | Potassium: 472mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1219IU | Vitamin C: 97mg | Calcium: 161mg | Iron: 2mg
  • Maple Roasted Brussels Sprouts and Butternut Squash

    Maple Roasted Brussels Sprouts and Butternut Squash

    Simple to make and full of incredible flavor, maple roasted brussels sprouts and butternut squash is the perfect side dish. The veggies are crisp on the edges but soft and tender on the inside, tossed in a delicious maple glaze and surrounded by crunchy pecans and cranberries.

    Get your daily dose of veggies with these maple-roasted brussels sprouts and squash, then add a few of my other favorite recipes to the rotation: tender roasted root vegetables, parmesan garlic zucchini spears, and cauliflower steaks!

    Squash, brussels sprouts, and pecans served in a white baking dish.

    Roasted Brussels Sprouts and Butternut Squash in a Maple Glaze

    Brussels spouts. Do you love them or hate them? Or have you even tried them? Because the girl that was checking out my groceries had never tried them. She didn’t even know how to cook them. I do have to say I used to fall into this category. I thought brussels sprouts… gross. It all changed for me when my sister in law introduced our family to this recipe at Thanksgiving a few years ago. If Brussels sprouts are prepared the right way, they are AMAZING!

    I prefer my brussels sprouts to be drizzled with real maple syrup to give them a sweet flavor. But you can also drizzle them with balsamic vinegar which is great too! Roasting brussels spouts and butternut squash is my favorite way to prepare them! They get that crispy, slightly charred edge with a tender inside.The addition of crunchy pecans and cranberries truly makes this the perfect holiday side. You are going to love this recipe!

    Ingredient List

    Combine these ingredients to make a flavorful and well-balanced maple roasted vegetable dish. It’s the most delicious way to get your daily dose of veggies!

    • Brussels Sprouts: Provide a hearty base with a slightly nutty flavor.
    • Butternut Squash: Adds natural sweetness and a creamy texture to the dish.
    • Olive Oil: Coats the veggies for a crispy exterior during roasting.
    • Real Maple Syrup: Infuses a subtle sweetness to enhance flavors.
    • Salt and Pepper: Season to taste to balance your maple roasted vegetables!
    • Pecans: So the dish has some crunch and more nutty flavor.
    • Dried Cranberries: Offer a chewy, tart contrast for a burst of flavor.

    How to Make Maple Roasted Vegetables

    A few simple steps and 30 minutes of your time is all it takes to make these mouthwatering maple roasted vegetables. Even if you’re not a fan of Brussels sprouts or squash, you will be after giving this recipe a try. It’s just so good! The perfect combination of flavors and textures.

    1. Preheat Oven, Prepare Pan: Preheat oven to 425 degrees Fahrenheit and spray a baking sheet with non-stick cooking spray. 
    2. Coat: In a large bowl combine the Brussels sprouts, butternut squash, olive oil, and 1 tablespoon of maple syrup. Toss to coat then season with salt and pepper.
    3. Roast: Spread evenly on the baking sheet and roast in the oven for 25 minutes or until tender and lightly browned. Then remove from the oven.
    4. Combine: Add the roasted Brussels sprouts and butternut squash back to the large bowl. Add pecans, cranberries, and then the remaining 3 tablespoons of maple syrup. Gently toss so it’s coated. Then serve immediately.
    4-photo collage of the vegetables being roasted and combined with the other ingredients.

    Tips and Tricks

    Make your maple roasted Brussels sprouts and butternut squash taste even more amazing with these quick tips!

    • Perfect Roasting: Ensure even roasting by spreading the veggies in a single layer on the baking sheet. Don’t crowd the pan, and make sure there’s enough room between each vegetable.
    • Customize Maple Flavor: Adjust maple syrup quantity based on your sweetness preference. Start with less and then add more to taste!
    • Add Seasonings: Experiment with herbs like rosemary or thyme for added flavor.
    • Nut Variations: Swap pecans for almonds or walnuts to personalize the crunch.

    Maple roasted brussels sprouts and butternut squash in a wooden spoon.

    Storing Leftovers

    This maple roasted veggie dish stores well in the fridge, lasting for up to 3 days in an airtight container. To reheat, simply preheat your oven to 350 degrees Fahrenheit, spread the leftovers on a baking sheet, and warm for 10-15 minutes. This helps maintain the tasty crispiness.

    Closeup of maple roasted vegetables in a white baking dish.

    Try These Other Brussels Sprout Recipes Next!

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    Maple Roasted Brussel Spouts and Butternut Squash

    Simple to make and full of incredible flavor, maple roasted brussels sprouts and butternut squash is the perfect side dish. The veggies are crisp on the edges but soft and tender on the inside, tossed in a delicious maple glaze and surrounded by crunchy pecans and cranberries.
    Course Appetizer, Side Dish
    Cuisine American
    Keyword maple roasted brussels sprouts, maple roasted butternut squash, maple roasted vegetables
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Servings 6
    Calories 310kcal
    Author Alyssa Rivers

    Ingredients

    • 1 pound brussels spouts ends trimmed, sliced in half
    • 1 pound butternut squash peeled, seeded, and cubed
    • 3 tablespoons olive oil
    • 4 tablespoons real maple syrup, divided
    • salt and pepper, to taste
    • 1 cup whole pecans
    • 1/2 cup dried cranberries

    Instructions

    • Preheat oven to 425 degrees Fahrenheit and spray a baking sheet with non-stick cooking spray.
    • In a large bowl combine the Brussels sprouts, butternut squash, olive oil, and 1 tablespoon of maple syrup. Toss to coat then season with salt and pepper.
    • Spread evenly on the baking sheet and roast in the oven for 25 minutes or until tender and lightly browned. Remove from the oven.
    • Add the roasted Brussels sprouts and butternut squash back to the large bowl. Add pecans, cranberries, and the remaining 3 tablespoons of maple syrup. Gently toss to coat. Serve immediately.

    Notes

    Originally posted on October 27, 2016

    Updated on November 20, 2023

    Nutrition

    Calories: 310kcal | Carbohydrates: 35g | Protein: 5g | Fat: 19g | Saturated Fat: 2g | Sodium: 24mg | Potassium: 658mg | Fiber: 7g | Sugar: 19g | Vitamin A: 8615IU | Vitamin C: 80mg | Calcium: 94mg | Iron: 2mg
  • Chicken and Stuffing Casserole

    Chicken and Stuffing Casserole

    A delicious, hearty casserole made with stuffing mix, shredded chicken, vegetables, and all the tasty seasonings. Chicken and stuffing casserole is a fun twist on a classic dish and the perfect addition to your Thanksgiving lineup!

    Casseroles are perfect for the holidays. They feed large crowds with ease and are always so hearty and delicious! Try some of my other favorites next: green bean casserole, 5-ingredient corn casserole, or savory sweet potato casserole!

    Top-down view of baked chicken and stuffing casserole in a blue and white staub pan.

    Chicken Stuffing Casserole Recipe

    Introducing Chicken and Stuffing Casserole – the star of your Thanksgiving table! This dish is so hearty and comforting. Made of stuffing, chicken, and veggies, it’s a tasty twist on a classic. Perfect for feeding a crowd during the holiday hustle, it’s the centerpiece your Thanksgiving feast deserves.

    The best part? This casserole is a gift that keeps on giving. Not only is it great for Thanksgiving, but also Thanksgiving leftovers. So swap out the chicken for leftover turkey and enjoy all of those tasty holiday flavors all over again! Here’s everything you’ll need to make it:

    Ingredient List

    Before we dive into this recipe for chicken and stuffing casserole, don’t let the ingredient list scare you. It might look like a bunch, but most of these are kitchen basics you probably already have. We’re talking simple stuff like stuffing mix, butter, onions, and garlic. These simple ingredients, straight from your pantry, are about to come together to create a casserole that’s pure comfort on a plate. The one thing you’ll want to splurge on is the herbs. Fresh herbs not only look good, but add so much fresh and tasty flavor! (Exact measurements are in the recipe card at the end of the post.)

    • Stove Top Stuffing Mix: Adds substance to the casserole and makes it extra hearty.
    • Unsalted Butter: For cooking the vegetables in.
    • Vegetables: I used a blend of diced yellow onion, chopped celery, and carrots!
    • Garlic: Mince that garlic for a bold flavor boost. Fresh garlic makes everything so much better.
    • All-Purpose Flour: Combined with butter to make a roux.
    • Chicken Broth: Adds savory flavor to the roux.
    • Heavy Whipping Cream: To make your chicken stuffing casserole rich and moist! No dry stuffing here.
    • Cooked Chicken, Shredded: The main protein of the dish. Shredded chicken breasts or chicken thighs will both work. You can also use turkey if you’d like!
    • Fresh Herbs: Chopped thyme, oregano, and parsley.
    • Salt and Pepper: Basic ingredients that make the dish even more delicious. Season to taste!

    Perfect for Thanksgiving Leftovers

    This casserole works great with leftover turkey in place of the chicken, it’s a great use for your post thanksgiving turkey surplus! I always have more than I know what to do with, and this is a great alternative to warmed up turkey steaks.

    How to Make Chicken and Stuffing Casserole

    Not only is this chicken stuffing casserole pretty simple to make, but so great for a crowd. Although if your family is anything like mine, it will fly off the table, scoop by scoop! Side dishes always seem to be more popular than the main course!

    1. Preheat Oven, Prepare Pan: Preheat an oven to 375 degrees Fahrenheit and spray a 9X13 inch baking dish with non-stick cooking spray.
    2. Prepare Stuffing Mix: Cook the stuffing mix according to the package directions and then set it aside.
    3. Cook Vegetables: In a large skillet over medium high heat, melt the butter, add in the onion, celery, and carrots. Sauté the vegetables until the onion is translucent, about 5 minutes. Add in the garlic and sauté for 2 minutes.
    4. Make Roux: Add the flour and cook, stirring, for 1 minute. Slowly add the broth, stirring constantly. Add in the heavy whipping cream and bring it all back to a gentile boil.
    5. Add Seasonings: Add in the chicken, thyme, oregano, parsley, salt and pepper. Stir everything together until well combined.
    6. Combine: Pour the chicken and vegetable mixture into the greased baking dish. Top the mixture with the prepared stuffing.
    7. Bake: Bake until the stuffing on top is a golden brown and the chicken mixture is bubbling, about 30 to 35 minutes.
    8. Serve: Remove the casserole from the oven and allow it to set at room temperature for about 10 minutes before serving.
    6-photo collage of the casserole being prepared by making the stuffing and creamy sauce.

    Keep it From Overcooking

    Keep an eye on the browning of the stuffing, you want your vegetables to be nice and tender but if the stuffing begins to brown before the 30 minutes is up you can cover the casserole with foil to finish baking.

    Closeup of a scoop of chicken and stuffing casserole on a wooden spoon.

    Storing Leftover Chicken and Stuffing Casserole

    In classic casserole fashion, this dish is great for storing and enjoying later. It can be kept in the fridge for a week, as long as it’s covered with plastic wrap or in an airtight container!

    • To Reheat: Cover your casserole with aluminum foil and pop it in the oven for a few minutes at 300 degrees Fahrenheit. You can also reheat individual servings in the microwave.

    Can This Casserole Be Frozen?

    Now, let’s talk freezing—because we’re all about making life easy, right? This Chicken and Stuffing Casserole is definitely freezer-friendly. Go ahead and tightly wrap it in some cling wrap or transfer it to a freezer bag. Store for up to 2 months. Then, when a casserole craving hits, just thaw it in the fridge overnight and warm it up in the oven for more hearty goodness.

    A serving of casserole in a white scalloped bowl.

    More Thanksgiving-Ready Casserole Recipes

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    Chicken and Stuffing Casserole

    A delicious, hearty casserole made with stuffing mix, shredded chicken, vegetables, and all the tasty seasonings. Chicken and stuffing casserole is a fun twist on a classic dish and the perfect addition to your Thanksgiving lineup!
    Course Dinner, Side Dish
    Cuisine American
    Keyword chicken and stuffing casserole, chicken stuffing casserole
    Prep Time 20 minutes
    Cook Time 30 minutes
    Total Time 50 minutes
    Servings 8 people
    Calories 332kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Preheat an oven to 375 degrees fahrenheit and spray a 9X13 inch baking dish with non-stick cooking spray.
    • Cook the stuffing mix according to the package directions and set it aside.
    • In a large skillet over medium high heat, melt the butter, add in the onion, celery, and carrots. Saute the vegetables until the onion is translucent, about 5 minutes. Add in the garlic and saute for 2 minutes.
    • Add the flour and cook, stirring, for 1 minute. Slowly add the broth, stirring constantly. Add in the heavy whipping cream and bring it all back to a gentile boil.
    • Add in the chicken, thyme, oregano, parsley, salt and pepper. Stir everything together until well combined.
    • Pour the chicken and vegetable mixture into the greased baking dish. Top the mixture with the prepared stuffing.
    • Bake until the stuffing on top is a golden brown and the chicken mixture is bubbling, about 30 to 35 minutes.
    • Remove the casserole from the oven and allow it to set at room temperature for about 10 minutes before serving.

    Nutrition

    Calories: 332kcal | Carbohydrates: 9g | Protein: 16g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 105mg | Sodium: 688mg | Potassium: 275mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4674IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg
  • Cranberry Cheesecake Fluff

    Cranberry Cheesecake Fluff

    Cranberry Cheesecake Fluff is a creamy and delicious fluff salad made with cranberries and walnuts. It is so easy to make and a MUST for the holidays!

    This is always a favorite side dish during the holidays! If you love fruit salads as much as I do try this Christmas Fruit Salad, The Best Winter Fruit Salad, Very Berry Cheesecake Salad or Creamy Poppyseed Fruit Salad.

    Top-down view of cranberry fluff salad served in a white bowl, topped with marshmallows, cranberries, and chopped walnuts.

    Cranberry Cheesecake Fluff

    Thanksgiving is just around the corner. Do you have your menu planned out yet? Put this Cranberry Cheesecake Fluff on the menu. It is a MUST! So easy and delicious. It has a creamy, tangy flavor that’s a perfect contrast to all of your savory Thanksgiving dishes.

    I decided to add a little twist to normal fluff. Adding some cream cheese to help thicken it up and give it the cheesecake flavor took this fluff to a whole different level. It seriously blew my mind! You will LOVE the flavors blended together to make one irresistible cranberry cheesecake fluff recipe!

    Ingredients for Cranberry Cheesecake Fluff

    The best part about this dessert salad is that it is so easy to make. You pulse some fresh cranberries, walnuts, and crushed pineapple together in a food processor. Then you blend cream cheese and heavy whipping cream together, fold in the pulsed cranberry, and voila! A delicious fruity side that everyone will love. Note: measurements are in the recipe card below.

    • Fresh Cranberries: Flavorful, tart and sweet. If you can’t find fresh cranberries, frozen will also work. Just make sure they’re thawed before you use them.
    • Sugar: Just regular white sugar so your fluff has a little extra sweetness.
    • Pineapple: Crushed and canned.
    • Walnuts: Chopped up for some delicious texture in each bite.
    • Marshmallows: Mini marshmallows are a must add to any dessert salad!
    • Cream Cheese: So the texture of the fluff turns out smooth and creamy.
    • Heavy Whipping Cream: The base of the fluff. I recommend chilling your cream beforehand, this will help it whip up more easily.

    Let’s Make Cranberry Fluff Salad!

    I fell in love with this fluff with the first bite. Creamy, cool and absolutely delicious. The flavors together blend so well! Easy to make and always a hit for the holidays.

    1. Blend Ingredients Together: In a food processor or blender, combine cranberries, 1 cup sugar, crushed pineapple, and walnuts. Pulse until coarsely chopped without becoming mushy.
    2. Let Chill: Cover and refrigerate for an hour to let the flavors blend.
    3. Beat the Creams Together: In a medium bowl add the cream cheese 1/2 cup sugar and beat until smooth. Add the heavy whipping cream and continue to beat with the cream cheese until stiff peaks form.
    4. Gently Add in Cranberries and Marshmallows: Fold the cranberries and marshmallows into the salad mixture.
    5. Refrigerate: Cover and refrigerate for at least 3-4 hours or overnight. Then serve and enjoy!
    Step by step process of making cranberry cheesecake fluff. The first two photos show the fruit and nut mixture being blended together, then the last 2 pictures show it being combined with the creamy base.

    Customize Your Fluff

    It’s easy to add a little more or a little less to this cranberry cheesecake fluff recipe. Tweak it so it’s just the way you like it!

    • Fruit: Substitute or add in canned mandarin oranges, frozen cranberries, cherries, blackberries, strawberries, grapes or diced apples.
    • Nuts: Pecans, cashews, or almond slices are great mixed in for some crunch.
    • Cranberry: Craisins, canned cranberries, frozen cranberries or cranberry sauce work as a substitute for the fresh cranberries.
    • Creamy Mix-ins: Try cool whip, sour cream or Greek yogurt for a different texture each time you make it.

    Closeup of a serving of fluff.

    Tips and Tricks

    My family always devours this cranberry cheesecake fluff before anything else is touched. The perfect dessert before dessert! Here are a few ways to make sure it turns out perfectly. (Not that it’s hard to mess up. This recipe is foolproof!)

    • To Blend: A food processor works best to mix and chop all the ingredients. A blender will do the same.
    • Make it Lighter: Looking for a lighter version? Skip the heavy cream and try Greek yogurt or vanilla yogurt instead.
    • Pineapple: Fresh or canned pineapple both work great.
    • Add a Topping: Before serving, add cranberries and pecans over top of the cranberry cheesecake fluff.
    • Personal Servings: It’s fun for the holidays to serve these in mini trifle jars or small bowls to make it extra special.

    Storing Leftovers

    Cranberry cheesecake fluff is best served chilled and right away. Once you blend and combine all the ingredients together, let it rest in the refrigerator until you are ready to serve. If you have any leftovers, it’s best to put them back in the fridge as soon as possible so your salad retains its delicious texture.

    • In the Refrigerator: Place in an airtight container or wrap with plastic wrap tightly. It will stay good in the fridge for 24 to 48 hours.
    • Can You Make Cranberry Cheesecake Fluff Ahead of Time? Yes! Place in the refrigerator for 1 to 2 days before serving. When ready to serve, simply add it to your Thanksgiving table.
    • Can I Freeze Cranberry Cheesecake Fluff? I wouldn’t recommend it. Unfortunately, this is not a great side dish to freeze. Ice crystals sometimes form in the whipped cream and tend to break it down.

    Mixing the topping and fluff together with a golden metal spoon.

    More Great Holiday Side Dishes

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    Cranberry Cheesecake Fluff

    Cranberry Cheesecake Fluff is a creamy and delicious cheesecake fluff salad with cranberries and walnuts. It is so easy to make and a MUST for the holidays!
    Course Dessert, Side Dish
    Cuisine American
    Keyword cranberry cheesecake fluff, cranberry fluff, cranberry fluff recipe
    Prep Time 10 minutes
    Chill Time 4 hours
    Total Time 4 hours 10 minutes
    Servings 8 Servings
    Calories 572kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • In a food processor or blender, combine cranberries, 1 cup sugar, crushed pineapple, and walnuts. Pulse until coarsely chopped without becoming mushy. Cover and refrigerate for an hour to let the flavors blend.
    • In a medium bowl add the cream cheese 1/2 cup sugar and beat until smooth. Add the heavy whipping cream and continue to beat with the cream cheese until stiff peaks form. Fold the cranberries and marshmallows into the salad. Cover and refrigerate for at least 3-4 hours or overnight.

    Video

    Notes

    Updated on November 17, 2023

    Originally Posted on November 15, 2015

    Nutrition

    Calories: 572kcal | Carbohydrates: 61g | Protein: 5g | Fat: 37g | Saturated Fat: 20g | Cholesterol: 113mg | Sodium: 125mg | Potassium: 187mg | Fiber: 3g | Sugar: 52g | Vitamin A: 1295IU | Vitamin C: 9mg | Calcium: 82mg | Iron: 1mg
  • 1-Hour Rolls

    1-Hour Rolls

    These 1-hour dinner rolls are the perfect solution for making fresh bread in a pinch! This easy and delicious roll recipe will become your new favorite, just in time for the holidays!

    Homemade dinner rolls are a necessity for the holidays! For a roll on the sweeter side try my amazing Hawaiian sweet rolls. These copycat Texas Roadhouse rolls are always a hit! Or for that perfect in-between buttery goodness, go for my perfect dinner rolls.

    Rolls stacked on top of each other.

    Easy 1-Hour Dinner Rolls

    This time of year has so much going on. Preparing Thanksgiving is a feat in itself. Making tasty rolls to go with your dinner shouldn’t have to be! These 1-hour dinner rolls are the solution for that tasty homemade flavor without all the prep time! Honestly, this recipe has been pretty life-changing. I LOVE the flavor and texture of homemade rolls but it can get pretty time-consuming. Good news! With just a little rapid-rise yeast and simple ingredients, you can recreate the soft, buttery texture of fresh rolls with just 40 minutes of prep time!

    This is a great place to start for easing into the world of baking bread. Getting the perfect dough and working with yeast can sometimes be a bit tricky! This 1-hour dinner roll recipe takes the guesswork and long proofing times away with the use of rapid-rise yeast and just a few simple instructions. You’re going to love how they turn out! 1-hour dinner rolls are soft and buttery with the perfect chew. Perfect for any dinner, dipping in some tomato soup, or even for enjoying with a little honey butter or jam.

    Ingredients For 1-Hour Dinner Rolls

    No grocery trip is required here! 1-hour dinner rolls are amazing because they use super simple ingredients. With just a few staples like butter, milk, and all-purpose flour, you’ll create something tastier than anything you can get from the store! All individual measurements are in the printable recipe card below.

    • All-Purpose Flour: All-purpose flour works great for achieving that light, fluffy bread texture.
    • Granulated Sugar: Needed for activating your yeast!
    • Rapid Rise Yeast: Be doubly sure you’ve got rapid rise yeast and not active dry yeast. This will change the conditions necessary to make your dough.
    • Salt: Salt is added to enhance the rolls’ overall flavor.
    • Milk: Milk is a vital part of your dough and makes your rolls more tender. You can use any kind of milk here! Even dairy-free options like oat milk, almond milk, or cashew milk.
    • Unsalted Butter: Added to dough for a rich flavor and soft texture. Additionally, butter is needed to melt and brush on top! This gives your rolls that bakery-worthy shine.
    First process shot of preparing the roll dough. Second process shot of the dough rising in the bowl. Third process shot of the rolls in a pan. Fourth process photo of the rolls raised in a pan and ready to bake.

    How to Make 1-Hour Dinner Rolls

    The steps to make these 1-hour rolls are really straightforward. You’ll have hot, buttery rolls fresh from the oven in no time! It’s the perfect recipe whether it’s your first time making them or you’re a seasoned cook! Honestly, all they need from you is a little love. The simple ingredients will do the rest!

    Preparing Dough

    1. Preheat Oven/ Prepare the Pan: Let’s make some tasty rolls! First, set your oven to warm. Or as low as you can set it if you don’t have a warm option, about 170 degrees Fahrenheit. Lightly spray a 9×13 pan with non-stick cooking spray then set aside.
    2. Prepare Yeast Mixture: In the bowl of your stand mixer, whisk together the flour, sugar, yeast, and salt.
    3. Combine with Milk and Butter: In another bowl, combine the warm milk and 4 tablespoons of melted butter. Using the dough hook on low, slowly add the liquid to the dry ingredients. Knead the dough for about 4 minutes or so, until it is smooth and elastic. If the dough is still very sticky, add more flour 1-2 tablespoons at a time.
    4. Rest: Once you have achieved a smooth dough, cover the bowl then let rest for about 5-10 minutes.
    5. Divide: Once the dough has rested, turn it out onto a lightly floured surface and divide the dough as evenly as you can into 15 pieces. I like to use a kitchen scale so I can get them equal in size. Weigh the whole ball of dough in grams then divide it by 15. That’s the weight each roll should be. Shape each piece into a ball and pinch the dough together on the bottom.

    Baking

    1. Let Rise in the Oven: Next, place the dough balls into the baking pan and use your fingers to rub a little bit of water over the tops of the balls so they don’t dry out while baking. Then, transfer to the warm oven and let rise for 20 minutes, or up to 30 minutes if they have not doubled in size after 20. I find it helpful to use a spray bottle to spray the bottom of the oven to create steam to help the rolls rise faster.
    2. Bake: Remove the risen rolls from the oven and bump the heat up to 375 degrees Fahrenheit. As soon as the oven has preheated, bake the rolls for 16-18 minutes, until the tops are golden brown. Brush with melted butter as soon as they come out of the oven.
    Brushing melted butter on top.

    Tips For the Best 1-Hour Dinner Rolls

    Here are some tips and tricks for making buttery soft rolls! 1-hour dinner rolls are so incredibly delicious and they’re sure to be a hit at Thanksgiving. This recipe is definitely a keeper!

    • Watch Temperatures: You’ve got to make sure the temperature of your milk isn’t too high when adding it to your yeast mixture. The sweet spot is about 100 degrees Fahrenheit. If you add liquids that are too hot, they will kill your yeast and you’ll have to start the whole process over.
    • Lemon Juice: Yeast grows best in a slightly acidic environment. Adding a few drops of lemon juice can help it rise!
    • Adding Flavors: These rolls are a blank canvas you can add your favorite flavors! I love adding fresh herbs and some of my Italian seasoning to the dough for an aromatic finish. You could also add a teaspoon of garlic powder or grated cheddar for a cheesy variety. For a sweeter variety of this recipe, add honey or pineapple juice!
    • Other Uses: Besides being an amazing dinner side, these yummy rolls make a great foundation for sliders and sandwiches!

    Picking up a roll out of a batch.

    Storing Leftover Rolls

    Just like so many other holiday recipes, 1-hour dinner rolls make great leftovers! Eat them with butter and jam, or use them for sliders! It’s the perfect weeknight snack!

    • At Room Temperature: These rolls will keep for up to 5 days. I like to store them in a large bowl covered with plastic wrap because it keeps them from drying out quickly.
    • Making Ahead: Are you worried about Thanksgiving prep being too hectic? You can make these rolls in advance! After you have shaped your rolls, then place them on your baking sheet. Wrap them tightly then store them in the refrigerator. You can keep them there for up to 2 days. Allow them to come to room temperature before baking.

    Rolls stacked in a white bowl.

    More Homemade Roll Recipes

    Once you start making your rolls from scratch, you won’t go back! I’ve rounded up some of my all-time favorite roll recipes for you to try! There’s a recipe for every occasion and craving. You’re going to love how soft, warm, and flavorful they are!

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    1 Hour Dinner Rolls

    1-hour rolls are the perfect solution for making fresh bread in a pinch! This easy and delicious roll recipe will become your new favorite, just in time for the holidays!
    Course Side Dish
    Cuisine American
    Keyword dinner rolls, easy dinner rolls
    Prep Time 45 minutes
    Cook Time 18 minutes
    Total Time 1 hour 3 minutes
    Servings 15 Rolls
    Calories 168kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Set the oven to warm or alternately as low as you can set it if you don’t have a warm option, about 170 degrees Farhenheit. Lightly spray a 9×13 pan with pan spray and set it aside.
    • In the bowl of your mixer whisk together the flour, sugar, yeast, and salt.
    • In another bowl combine the warm milk and 4 tablespoons of melted butter. Using the dough hook on low, slowly add the liquid to the dry ingredients. Knead the dough for about 4 minutes or so, until it is smooth and elastic. If the dough is still very sticky, add more flour 1-2 tablespoons at a time.
    • Once you have achieved a smooth dough, cover the bowl and let rest for about 5-10 minutes.
    • Once the dough has rested, turn it out onto a lightly floured surface and divide the dough as evenly as you can into 15 pieces. I like to use a kitchen scale so I can get them equal in size. Weigh the whole ball of dough in grams and then divide it by 15. That’s the weight each roll should be. Shape each piece into a ball and pinch the dough together on the bottom.
    • Place the dough balls into the baking pan and use your fingers to rub a little bit of water over the tops of the balls so they don’t dry out while baking. Transfer to the warm oven and let rise for 20 minutes, or up to 30 minutes if they have not doubled in size after 20. I find it can be helpful to use a spray bottle to spray the bottom of the oven to create steam to help the rolls rise faster.
    • Remove the risen rolls from the oven and bump the heat up to 375 degrees Fahrenheit. As soon as the oven has preheated, bake the rolls for 16-18 minutes, until the tops are golden brown. Brush with melted butter as soon as they come out of the oven.

    Notes

    Updated on November 17, 2023

    Originally Posted on November 11, 2021

    Nutrition

    Calories: 168kcal | Carbohydrates: 26g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 243mg | Potassium: 59mg | Fiber: 1g | Sugar: 4g | Vitamin A: 173IU | Calcium: 29mg | Iron: 1mg
  • 5 Ingredient Corn Casserole

    5 Ingredient Corn Casserole

    5 Ingredient Corn Casserole is in the oven for less than five minutes. It’s the perfect side dish for the holidays with almost no effort at all!

    This super easy side dish goes perfectly with almost any dish. Try it with the Best Ever Chili, this easy Perfect Air Fryer Steak or for your holiday dinner with this Oven Baked Herb Turkey.

    A scoop of corn casserole being taken out of the dish with a wooden spoon.

    5 Ingredient Corn Casserole Recipe

    This super easy, no-fail, comfort food side dish goes with any meal, from your weekday dish to a special holiday. This will become a tradition for sure. Corn works as a side dish so well because it goes with everything, and this recipe is no exception. The creamed corn brings in a sweet taste, while the cornbread mix brings the most perfect texture.

    This side dish is so easy you’ll find yourself memorizing the recipe and sharing it with everyone who tries it! Serve it with your Thanksgiving or Christmas feast. Or do as I do and use it all year long! When a recipe takes less than 5 ingredients and less than 5 minutes to prepare, you can bet I will use it as much as possible!

    Ingredients in Baked Corn Casserole

    Since this casserole has only 5 ingredients, this list is short and sweet! But don’t let that fool you. It is packed with delicious flavor! Check out the recipe card at the bottom of the post for all of the exact measurements.

    • Corn Muffin Mix: This is the most important ingredient in your casserole. Don’t leave it out!
    • Whole Kernel Corn: Make sure to drain your can of whole kernel corn.
    • Creamed Corn: You don’t want to drain this corn.
    • Sour Cream: This adds a creaminess to the texture and binds everything together.
    • Butter: I use unsalted butter in this recipe.

    What if my Casserole is Dry?

    If you find it has trouble binding together or it’s too crumbly for you, add in 2 large eggs to help it all stay together.

    How to Make 5 Ingredient Corn Casserole

    With a creamy texture on the inside and the perfect golden crust on the outside, this is the best quick casserole for any occasion!

    1. Prep: Preheat the oven to 350 degrees Fahrenheit. Spray an 8×8-inch baking pan with non-stick cooking spray.
    2. Combine: In a large bowl, add the corn muffin mix, corn, creamed corn, sour cream, and melted butter. Stir together until combined. Pour into the prepared pan. 
    3. Bake and Serve: Bake uncovered for 45-55 minutes or until lightly browned. Serve warm and enjoy!

    Can I Double this Corn Casserole?

    Yes! You can double this recipe if you are serving dinner to a large crowd. Double the ingredients and place them in a 9×13 pan. Cook at 350 degrees Fahrenheit for 55-65 minutes. Add additional time if needed until the top is golden brown.

    5 ingredient Corn Casserole ingredients in a bowl.

    Variations for Corn Casserole

    Here are a few ways to change up this 5 ingredient corn casserole!

    • Add some Heat: For a bit of spice, add a 4-ounce jar of chopped chilis and 2 teaspoons of cumin.
    • Make it a Jalapeno Popper Corn Casserole: Add cheddar cheese, sliced jalapeños, and small dots of cream cheese for a jalapeño popper version.
    • Bacon and BBQ: Combine chopped bacon and cheddar cheese and serve with a small topping of BBQ sauce for a BBQ version.
    • Make it Tex-Mex: Turn this into a Tex-Mex dinner by topping with taco meat, cheddar cheese, tomatoes, lettuce, and sour cream for a taco casserole version.
    • Make it Street Corn: Top with cotija cheese, cayenne pepper, and additional sour cream for a Mexican street corn version.
    • Add some Cheese: Stir in 1 cup of any of your favorite shredded cheese.

    Corn casserole being poured from a glass bowl into a baking dish.

    Storing Leftovers

    You can easily store leftovers of this casserole (if you are lucky enough to have some)! Here is how you can make them last a few days:

    • In the Refrigerator: This will last for one week in an airtight container in the fridge. You can reheat it in the microwave.
    • Can I Freeze Leftovers? I don’t recommend freezing this five ingredient corn casserole.
    • Make it Ahead of Time: This is so easy to make, I recommend putting it together just before cooking, but you can prepare it ahead of time. Combine all of the ingredients together in the casserole dish and store it in the fridge. Let the dish come to room temperature before baking it. If you need to though prepare the night before and before cooking bring the dish to room temperature.

    The top view of corn casserole.

    More Delicious Corn Recipes

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    5 Ingredient Corn Casserole

    5 Ingredient Corn Casserole in the oven in less than five minutes, it’s the perfect side dish for the holidays with almost no effort at all!
    Course Side Dish
    Cuisine American
    Keyword corn casserole, corn casserole recipe, jiffy corn casserole
    Prep Time 5 minutes
    Cook Time 45 minutes
    Total Time 50 minutes
    Servings 8 People
    Calories 133kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit. Spray an 8×8-inch baking pan with non-stick cooking spray.
    • In a large bowl add the corn muffin mix, corn, creamed corn, sour cream, and melted butter. Stir together until combined.
    • Pour into the prepared pan.
    • Bake uncovered for 45-55 minutes or until lightly browned.
    • Serve warm and enjoy!

    Video

    Notes

    Updated on November 13, 2023

    Originally Posted on September 13, 2017

    Nutrition

    Calories: 133kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 261mg | Potassium: 173mg | Fiber: 1g | Sugar: 3g | Vitamin A: 220IU | Vitamin C: 3.6mg | Calcium: 33mg | Iron: 0.4mg

     

  • Dad’s Famous Mashed Potatoes

    Dad’s Famous Mashed Potatoes

    My dad’s famous mashed potatoes are always the star of the dinner table! Perfectly creamy, buttery, and they have such amazing flavor. People are always begging him to make the recipe!

    These mashed potatoes are the best way to complete any holiday meal. They go perfectly with my garlic herb prime rib, honey glazed ham, or spatchcock turkey!

    Mashed potatoes in a Staub sauce pan with a slice of butter melted on top of the mashed potatoes with chives garnished on top.

    The Best Recipe for Buttery & Delicious Mashed Potatoes

    I have a little story to tell you. Growing up, I didn’t like mashed potatoes. (Crazy, I know!) But there was one special recipe that would get me to eat mashed potatoes and LOVE them. That is my dad’s mashed potato recipe. Maybe I have just been spoiled growing up and only had the best that it seems no other recipe can compare. Whatever it is, we can always count on my dad’s mashed potatoes being the star of the dinner table.

    What has taken me so long to get these on the blog? I really have no idea. Maybe there has been a bit of intimidation of making my dad’s famous mashed potatoes. I never have had to! But it just so happened that he came over and was able to make this recipe for you AND teach me all of his tips and tricks for making his famous mashed potatoes. They’re so buttery and amazing, trust me, once you try them it will be the only recipe you want to use.

    A Reader’s Review

    These are the best mashed potatoes I have ever tried! Thank you for the delicious and easy recipe!

    Charlene Soukup

    Ingredients You’ll Need

    The good news is, this recipe for mashed potatoes uses super simple ingredients. The key here is the ratios that are used! Check out the recipe card at the end of the post for exact measurements.

    • Potatoes (Russet or Gold): These are the heart the dish. Both are great for achieving the perfect buttery texture.
    • 1% Milk: Pour in a bit of milk for creaminess. It adds richness without making things too heavy.
    • Unsalted Butter: Butter, (and a lot of it) is what makes these potatoes so irresistible. I used unsalted butter since we add seasonings separately.
    • Lawry’s Seasoning Salt: Add this to taste to give your potatoes delicious savory flavor.
    • Pepper: A simple seasoning that helps to tie all the flavors together! Add to taste so your potatoes turn out just how you like them.
    • Freshly Chopped Chives (for garnish): These bring a burst of freshness and a hint of onion flavor, making your mashed potatoes look and taste gourmet. You could also use fresh herbs! Rosemary and parsley are both great options.

    How to Make the Best Mashed Potatoes

    Potatoes so good, they’ll be the star of Thanksgiving, Christmas, Easter, you name it! Here’s how to get them tasting great every time you make them:

    • Prepare Your Potatoes: To start, peel and cut your potatoes into about 1/2 -1 inch cubes. Place them into a large pot and wash the starch off until the water runs clear. Fill the pot with cold water to fully submerse the potatoes. Add a dash of salt.
    A sauce pan full of water with potatoes chopped into 1 inch pieces.
    • Boil: Boil the potatoes for about 15 minutes or until they are fork tender. Then drain the potatoes and add milk, butter, and salt.
    A sauce pan full of soft moist potatoes that are tender from being boiled together with seasoning. Being blended together with a hand mixer
    • Mash, Adjust Flavor: Using an electric hand mixer, beat the potatoes on high until they start to form peaks. If the potatoes still seem thick and need to be creamier, add additional milk. Also add additional salt to taste. (You can also mash them with a potato masher.)
    Mashed potatoes being blended together with a hand mixer in a sauce pan.

    Tips for Success

    • Don’t Skimp on the Butter! Butter will be your best friend in this recipe. The secret to perfectly creamy and delicious mashed potatoes is the butter. Not the most diet-friendly recipe out there, but it tastes seriously amazing!
    • Don’t Add Too Much Liquid: This will make your potatoes runny. It’s better to start with a fourth a cup of milk and add more as needed, then to end up with runny mashed potatoes.
    • Salt to Taste: I wrote to add 2 teaspoons of salt in the instructions. BUT we probably add closer to a tablespoon. Everyone has different preferences so add more if needed.

    Closeup of potatoes topped with butter.

    What Can I Add to My Mashed Potatoes?

    Here are a few of my favorite mix-ins! Add one or all for a version of these potatoes that is extra flavorful with amazing texture. Note: these are all optional, so feel free to add what you like and omit what you don’t! The recipe is developed to be served as-is.

    • Garlic (add 3-4 cloves of minced garlic, fresh is best!)
    • Cream Cheese (this will make them even creamier and add a bit of tang.)
    • Sour Cream (another way to add creaminess and tangy flavor!)
    • Chopped Green Onions for that classic ‘loaded’ flavor.
    • Bacon, because everything is better with bacon!
    • Parmesan Cheese for nutty, savory flavor.
    Dad's Famous Mashed Potatoes in a Staub sauce pan with a slice a butter over top.

    Storing Leftovers

    Let’s be real, leftovers are one of the best things about Thanksgiving. So, if you have some of these amazing potatoes left over, here’s how to keep them tasting fresh and delicious for a few more days!

    • In the Refrigerator: Transfer any leftover mashed potatoes to an airtight container and then pop them in the fridge. They’ll stay good for 3-4 days. When you’re ready to enjoy them again, warm in the microwave in 30-second intervals or over the stove on medium-low heat.

    Keep Them Soft! If your potatoes get a bit dry, a splash of milk can work wonders to revive the smooth, velvety texture.

    A serving in a gray bowl.

    More Mashed Potato Recipes to Try

    With Thanksgiving just around the corner, here are a few more great recipes to add to the dinner lineup:

    Print

    Dad’s Famous Mashed Potatoes

    My dad's famous mashed potatoes are always the star of the dinner table! Perfectly creamy, buttery, and they have such amazing flavor. People are always begging him to make the recipe!
    Course Side Dish
    Cuisine American
    Keyword mashed potato recipe, mashed potato recipes, Mashed Potatoes
    Prep Time 10 minutes
    Cook Time 15 minutes
    5 minutes
    Total Time 30 minutes
    Servings 8
    Calories 1592kcal
    Author Alyssa Rivers

    Ingredients

    • 6-8 russet or gold potatoes
    • 1/4 cup 1% milk
    • 1/2 cup unsalted butter
    • 2 teaspoons Lawry's seasoning salt
    • pepper to taste
    • Optional garnish: freshly chopped chives

    Instructions

    • To start, peel and cut your potatoes into about 1/2 -1 inch cubes. Place them into a large pot and wash the starch off until the water runs clear. Fill the pot with cold water to fully submerse the potatoes. Add a dash of salt.
    • Boil the potatoes for about 15 minutes or until they are fork tender. Drain the potatoes and add milk, butter, and salt.
    • Using an electric hand mixer, beat the potatoes on high until they start to form peaks. If the potatoes still seem thick and need to be creamer, add additional milk. Also add additional salt to taste. (You can also mash them with a potato masher.)

    Notes

    Originally posted November 11, 2018

    Updated on November 12, 2023

    Nutrition

    Calories: 1592kcal | Carbohydrates: 162g | Protein: 36g | Fat: 95g | Saturated Fat: 60g | Cholesterol: 250mg | Sodium: 5615mg | Potassium: 5359mg | Fiber: 32g | Sugar: 3g | Vitamin A: 2935IU | Vitamin C: 145.7mg | Calcium: 480mg | Iron: 41.4mg