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  • Peppermint Pie with an Oreo Crust

    Peppermint Pie with an Oreo Crust

    If you are looking for the perfect holiday dessert, then this is it! This peppermint pie with an oreo crust has all of the flavors that you want to serve your guests throughout the season. It’s creamy and delicious, and you won’t be able to stop at one slice!

    I LOVE peppermint desserts. If you ask me, it’s the best food that comes out in the month of December! If you love it as much as I do then you have to try this Peppermint Cheesecake, these delicious and easy Triple Chocolate Peppermint Cookies and don’t forget about this Peppermint Bark!

    A slice of peppermint pie being served out of the pie dish with a gold pie server.

    Peppermint Pie Recipe

    I love pie season, so Thanksgiving time is a favorite time of year in our household! However, if I can extend that season throughout Christmas as well…. Then I consider that a win! This peppermint pie (also called Candy Cane Pie) bridges that gap! It is insanely delicious. Filled with the creamiest candy cane filling that has just the right amount of peppermint flavor, you will have a new favorite dessert!

    I love peppermint, but sometimes, if you aren’t careful, then the peppermint flavor can be a bit much. But not in this pie! It’s perfection and gives you all of that holiday spirit that you are looking for. The oreo crust balances it out and complements the flavor perfectly. This pie is great for any occasion during the holiday and it looks like a million bucks on your table. The color even fits the decor!

    Ingredients in Peppermint Pie

    This oreo crust peppermint pie has a lot of ingredients but doesn’t let that scare you! Once you see how easy it is to put this together, you will make this over and over again! Check out the recipe card at the bottom of the post for exact measurements.

    Oreo Crust

    • Oreo Cookies: Take the frosting out of the cookies, you on;y need the cookies for this recipe.
    • Butter: I used salted butter to make this crust.
    • Brown Sugar: This adds in a deep sweet flavor that goes well with the oreo cookies.

    Candy Cane Filling

    • Plain Gelatin: This helps the filling to set so that when you slice the cake, it doesn’t spill over.
    • Water: You mix this in with the gelatin.
    • Peppermint Extract: Use more or less of this depending on how strong you want your peppermint flavor to be.
    • Vanilla Extract: I love adding a splash of vanilla flavor to this pie!
    • Heavy Whipping Cream: This will give your pie filling that delicious and creamy texture.
    • Crushed Peppermint Candy: You will use this in the filling and also in the topping.

    Peppermint Pie Topping

    • Heavy Whipping Cream: This is the base of the topping.
    • Powdered Sugar: This sweetens up the whipping cream.
    • Vanilla Extract: This adds some slight flavor to the topping.
    • Crushed Peppermint: Adding crushed peppermint on the top really adds to this pie.
    4 pictures showing the crust, ingredients and filling of an oreo crust peppermint pie.

    How Do You Make an Oreo Crust Peppermint Pie?

    If you are new to making pies, then this one will be great for you! It has a no-fail oreo crust recipe and the filling is super simple to make! Follow my step by step instructions and you will soon be enjoying the best peppermint pie of the holiday season!

    Oreo Crust

    1. Pulse: In a food processor fitted with the blade, pulse de-frosted Oreos until completely crumbled.
    2. Add Brown Sugar and Butter: Add in butter and brown sugar, pulse until everything is well mixed.
    3. Pour: Pour mixture into a 9” pie pan and press firmly around the bottom and sides until your mixture is well packed evenly around the pan.
    4. Bake: Bake at 350 degrees Fahrenheit for 10 minutes.
    5. Cool: Let cool completely before filling. You can chill it in the fridge to speed up the process.

    Filling

    1. Soften Gelatin: Soften your gelatin by pouring it in a bowl with your cold water, let sit.
    2. Mix Peppermint with Cream: In a small saucepan, heat ½ cup of your heavy whipping cream and 1 cup of your crushed peppermint candy on medium low heat until the candy dissolves, stirring every few minutes. Remove from heat.
    3. Combine: Add your gelatin water, vanilla, and peppermint extract to the hot mixture and whisk to combine, set aside at room temperature to cool, but do not allow it to cool and set completely yet.
    4. Whip: Whip the remaining 1 ½ cups of heavy whipping cream until stiff peaks form
    5. Fold: Gently fold the peppermint mixture, and remaining ½ cup crushed peppermint candy into the whipped cream.
    6. Pour: Pour filling into your oreo crust and spread evenly.
    7. Chill: Allow to set completely for about 2 hours in the fridge before garnishing and serving.

    Topping

    1. Beat: Beat your heavy whipping cream, powdered sugar, and vanilla together until stiff peaks form
    2. Garnish: Garnish the top with your whipped cream and sprinkled crushed candy canes. I piped mine in simple swirls around the edge of my pie and additionally garnished with one whole candy on each swirl. You can get creative with this step, have some fun with it!

    Is This a No-Bake Pie?

    If you buy your crust pre-made, then yes! You don’t have to bake any part of this peppermint pie! I have included instructions on making an oreo crust in this recipe but feel free to swap it out for something pre-made to save some time!

    The top view of an order crust peppermint pie. garnished with dollops of whipped cream and crushed peppermint.

    Candy Cane Pie Recipe Tips

    I have gathered a few baking tips to help your oreo crust peppermint pie turn out perfectly! It’s so delicious, your entire family will love it!

    • Peppermint Flavor: Add or subtract the peppermint extract as you’d like, depending on how potent you want the peppermint to be
    • Use a Pre-Made Crust: If you want to save a little time, using a pre-made oreo pie crust will work
    • When Do I Garnish the Pie? You should garnish this peppermint pie just before serving so it will look it’s best and the crushed peppermint doesn’t get soggy.
    • Decorate: You can take the festivities up a notch by decorating this with actual candy canes on top! I like to use the miniature ones and add one to each dollop of whipped cream! I also like adding on some white chocolate chips to the top as a garnish.

    A slice of peppermint pie on a gray plate.

    Can I Make This Ahead of Time?

    Yes! You can definitely make this oreo crust peppermint pie ahead of time. In fact, because it needs to chill in the fridge anyways, making this the day before and letting it sit overnight is the best way to do it!

    In the Fridge: Follow the instructions on the recipe card and when the pie is finished, before you garnish it, place it in an airtight container in your fridge. I like to use this to store my pies. Then, take it out and add the whipped cream and crushed peppermint to the top just before serving!

    A slice of peppermint pie with a bite taken out of it.

    More Delicious Oreo Desserts

    I love oreo which is why I had to included it as the crust on this peppermint pie! But there are so many other delicious desserts that I have made using it as well! Try some of them out, they are perfect for any occasion!

    Print

    Oreo Crust Peppermint Pie

    Course Dessert
    Cuisine American
    Keyword Oreo Crust Peppermint Pie, Oreo Peppermint Pie
    Prep Time 1 hour 30 minutes
    Cook Time 15 minutes
    Setting time 2 hours
    Total Time 3 hours 45 minutes
    Servings 8 people
    Calories 739kcal
    Author Alyssa Rivers

    Ingredients

    Oreo Crust

    • 2 cups oreo cookie crumbs de-frosted cookies
    • 6 tablespoons salted butter softened
    • 2 tablespoons brown sugar

    Filling

    • 1 package plain gelatin
    • ¼ cup cold water
    • 2 teaspoon peppermint extract
    • 1 teaspoon vanilla extract
    • 2 cups heavy whipping cream divided
    • 1 ½ cups crushed soft peppermint candy divided, plus some for garnish

    Topping

    • 1 cup heavy whipping cream
    • ½ cup powdered sugar
    • ½ teaspoon vanilla extract
    • Crushed peppermint

    Instructions

    Oreo Crust

    • In a food processor fitted with the blade, pulse de-frosted Oreos until completely crumbled.
    • Add in butter and brown sugar, pulse until everything is well mixed.
    • Pour mixture into a 9” pie pan and press firmly around the bottom and sides until your mixture is well packed evenly around the pan.
    • Bake at 350℉ for 10 minutes.
    • Let cool completely before filling. You can chill it in the fridge to speed up the process.

    Filling

    • Soften your gelatin by pouring it in a bowl with your cold water, let sit.
    • In a small saucepan, heat ½ cup of your heavy whipping cream and 1 cup of your crushed peppermint candy on medium low heat until the candy dissolves, stirring every few minutes. Remove from heat.
    • Add your gelatin water, vanilla, and peppermint extract to the hot mixture and whisk to combine, set aside at room temperature to cool, but do not allow it to cool and set completely yet.
    • Whip the remaining 1 ½ cups of heavy whipping cream until stiff peaks form
    • Gently fold the peppermint mixture, and remaining ½ cup crushed peppermint candy into the whipped cream.
    • Pour filling into your oreo crust and spread evenly.
    • Allow to set completely before garnishing and serving. About 2 hours in the fridge.

    Topping

    • Beat your heavy whipping cream, powdered sugar, and vanilla together until stiff peaks form
    • Garnish the top with your whipped cream and sprinkled crushed candy. I piped mine in simple swirls around the edge of my pie and additionally garnished with one whole candy on each swirl. You can get creative with this step, have some fun with it!

    Notes

    Add or subtract the peppermint extract as you’d like, depending on how potent you want the peppermint to be
    If you want to save a little time, using a pre-made oreo crust will work
    This pie can be made the night before serving, in fact it’s probably better to let it sit overnight.
    Garnish just before serving so it will look it’s best.

    Nutrition

    Calories: 739kcal | Carbohydrates: 72g | Protein: 5g | Fat: 48g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 123mg | Sodium: 249mg | Potassium: 188mg | Fiber: 1g | Sugar: 51g | Vitamin A: 1575IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 5mg
  • Best Ever Dutch Apple Pie

    Best Ever Dutch Apple Pie

    Dutch Apple Pie is the best version of apple pie! Instead of a top crust, you enjoy a sweet crumble topping over a mound of delicious apples. Everyone will agree that this is the best apple pie they’ve ever had.

    Use your own homemade pie crust or save some time and use a pre-made store-bought crust. Either way, this pie will knock your socks off. A few more delicious recipes to try this holiday season are pumpkin pie, cherry pie, and this perfect coconut cream pie! I know you’ll love them all!

    A slice of apple pie served with ice cream on top. There is a whole apple pie in the background.

    Homemade Dutch Apple Pie

    Everyone loves to bake this time of year. You just can’t beat the wonderful aroma of apples and cinnamon baking in a warm kitchen. This is the sort of thing memories are made of! As far as holiday desserts go, you really can’t go wrong with an apple pie. Take it one step further with this best-ever Dutch apple pie recipe!

    This Dutch apple pie is so good for so many reasons. I love the combination of the crust and the crumble topping. The sweet topping really balances out the tartness of the apples. And you simply can’t beat a warm slice topped with a scoop of vanilla ice cream! Add this recipe to your holiday baking menu along with my Best Ever Pecan Pie Bars or some Pumpkin Pie Sheet Cake.

    Ingredients Needed

    With how simple all of these ingredients are, you’ll wonder why you didn’t make Dutch apple pie from scratch before! As long as you’ve got some fresh apples on hand, you probably have the rest of the ingredients in your pantry right now! Note: see the recipe card at the end of the post for exact measurements.

    • Pie Crust: I used a 9-inch pie crust. Feel free to make one from scratch (I have a great recipe here!) or instead use a pre-made crust for easy prep.

    Apple Filling

    • Apples: You’ll want these to be peeled, cored, and sliced thin. See my tips below on picking the best apples for your Dutch apple pie!
    • Granulated Sugar: Regular white sugar is great for adding sweetness to the filling.
    • Flour: All-purpose flour thickens the filling. You can also use cornstarch or tapioca.
    • Cinnamon: There’s no better combo than apples and cinnamon! I love adding it to the filling because it gives the pie the perfect fall flavor.
    • Salt: A little goes a long way to enhance the flavor of the filling.
    • Lemon Juice: I like to add lemon juice because it boosts the natural tart flavor of the apples.

    Crumb Topping

    • Brown Sugar: Adds a smoky sweetness to the topping.
    • All-Purpose Flour: Helps to give the topping structure.
    • Butter: For the topping, chill and cut into tiny cubes.
    • Cinnamon: For more tasty fall spice!
    • Salt: You just need a pinch to keep the topping from tasting bland.

    How to Make the Best Dutch Apple Pie

    It’s really a lot easier than you’d think! This homemade Dutch apple pie is going to be a hit at all of your holiday parties this year. The golden, flaky crust, sweet apple filling, and crumbly streusel topping are going to blow everyone away.

    1. Preheat Oven, Prepare Crust: Preheat oven to 400 degrees F and arrange racks so that the pie can cook on the bottom rack. Line an 8-inch pie pan with pie dough. Fold over edges and pinch to flute. Set prepared pie plate on a large baking sheet that is lined with a silpat, parchment paper, or foil.
    2. Apple Filling: In a large bowl, combine apples, sugar, flour, cinnamon, salt, and lemon juice. Then toss to coat.
    3. Streusel Topping: To make the crumble topping, combine the brown sugar, flour, the chilled butter pieces, and cinnamon using a pastry blender in a large bowl. You want your butter to remain in small chunks about the size of a pea.
    4. Assemble: To assemble pie, mound apple pie filling on top of crust. Then carefully spoon on crumble mixture, taking care not to spill too much over the edges and pressing down onto the apples as needed to make it stick.
    5. Bake: Place prepared pie on baking sheet on bottom rack of oven. Then cook for about 1 hour. If topping starts to brown, loosely tent with foil.
    6. Cool: Allow pie to cool at least 30 minutes to an hour, however it will slice best if you allow pie to fully cool.
    4-photo collage of apple filling being added to a pie crust.

    What Are the Best Apples to Use When Making a Dutch Apple Pie?

    Some people are die-hard Granny Smith fans. Don’t get me wrong. I think these tart green apples are a necessary component of any apple dessert recipe, but I firmly believe they need to be mixed with a second variety. When I make things like an apple pie or cobbler, I always use an even amount of Granny Smith apples along with a sweet and juicy apple like a Honeycrisp, Braeburn, Gala, or Pink Lady. Even something like a Golden Delicious or Fuji apple really helps balance out the tart Granny Smith.

    Other Reasons to Use Different Varieties of Apples:
    • Different textures. Some apples get very soft when they’re cooked and others remain firm. If you use a combination of apples, you end up with a wonderful filling that has both crunchy and soft apples.
    • Control the amount of liquid in your pie. Granny Smith apples don’t release much liquid when they cook, but other apples do. By using a combination of apples, you’ll be able to achieve a nice thick sauce without creating a runny pie.
    • Sweet and sour. Each bite should provide a little of both and that’s what will happen when you use multiple varieties.

    Top-down view of a whole Dutch apple pie.

    Pie Baking Tips

    It’s rare that someone can start out as an outstanding pie maker. It takes time and a lot of trial and error to be able to achieve consistent results. Here are the tips that help me when making desserts like this Dutch apple pie!

    • Making Your Own Crust: If making your own pie crust, be sure not to overwork the dough, let it rest in the refrigerator for at least one hour before rolling out, and keep all of the ingredients chilled.
    • Bake on the Bottom Rack: Tall pies like these must be baked on the bottom rack of the oven. This will ensure the bottom crust is cooked all the way through.
    • Apple Slice Thickness: The thickness of your apple slices will determine how crunchy they are after being cooked. I prefer my apples to have a bit of bite to them, so I slice them into bite-sized pieces that are a little under a quarter inch thick. If you want your apples to fall apart, be sure to slice them very thin.
    • Add Aluminum Foil: To prevent the top from burning on a pie like this, lay a piece of foil on top of the pie once the top gets as brown as you want it to be. This will allow the pie to continue cooking without the top getting too burnt.

    A slice being cut out of the pie and lifted out with a cake spatula.

    How Long Does Homemade Dutch Apple Pie Last?

    Store your Dutch apple pie in the refrigerator either covered with plastic wrap or a plastic lid. It will last for 4-5 days.

    Can I Freeze Dutch Apple Pie?

    Yes! But It’s best to freeze it before it’s baked. Wrap your unbaked pie in plastic wrap and freeze for up to 2 months. You can bake it directly from the freezer to your oven, no need to thaw.

    Closeup of a slice of apple pie on a stoneware plate.

    More Apple Recipes You'll Love:

    Aren’t apple desserts just the best? They’re so perfect for fall! Whether you make an apple tart, easy brown betty, or this amazing Dutch apple pie, these desserts are filled with spiced apple flavor that everyone will love. Find my full list here.

    Print

    Dutch Apple Pie

    Dutch Apple Pie is the best version of apple pie! Instead of a top crust, you enjoy a sweet crumble topping over a mound of delicious apples. Everyone will agree that this is the best apple pie they've ever had.
    Course Dessert
    Cuisine American
    Keyword dutch apple pie, dutch apple pie recipe, the best dutch apple pie recipe
    Prep Time 30 minutes
    Cook Time 1 hour
    Total Time 1 hour 30 minutes
    Servings 12 servings
    Calories 982kcal
    Author Alyssa Rivers

    Ingredients

    Apple Filling

    • 8 cups apples peeled, cored, sliced thin (about 5 large apples or 8 small apples)
    • 1/2 cup sugar
    • 1/4 cup all purpose flour
    • 1 teaspoon cinnamon
    • 1/4 teaspoon salt
    • 2 tablespoons lemon juice

    Crumb Topping

    • 2/3 cup brown sugar
    • 1 cup all-purpose flour
    • 6 tablespoons butter chilled and cut into tiny cubes
    • 1/2 teaspoon cinnamon
    • ¼ teaspoon salt

    Instructions

    • Preheat oven to 400 degrees F and arrange racks so that the pie can cook on the bottom rack. Line an 8-inch pie pan with crust. Fold over edges and pinch to flute. Set prepared dish on a large baking sheet that is lined with a silpat, parchment paper, or foil.
    • In a large bowl, combine apples, sugar, flour, cinnamon, salt, and lemon juice. Toss to coat.
    • To make the crumble topping, combine the brown sugar, flour, the chilled butter pieces and cinnamon using a pastry blender in a large bowl. You want your butter to remain as small chunks about the size of a pea.
    • To assemble pie, mound apples on top of crust. Then carefully spoon on crumble topping, taking care not to spill too much over the edges and pressing down onto the apples as needed to make it stick.
    • Place prepared pie on baking sheet on bottom rack of oven. Cook for about 1 hour. If topping starts to brown, loosely tent with foil.
    • Allow pie to cool at least 30 minutes to an hour, however it will slice best if you allow pie to fully cool.

    Notes

    Originally posted on August 16, 2019

    Updated November 8, 2022

    Nutrition

    Calories: 982kcal | Carbohydrates: 123g | Protein: 12g | Fat: 49g | Saturated Fat: 17g | Cholesterol: 15mg | Sodium: 736mg | Potassium: 278mg | Fiber: 7g | Sugar: 29g | Vitamin A: 220IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 5mg
  • Shredded Chicken Tacos

    Shredded Chicken Tacos

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

    Shredded Chicken Tacos are a filling and flavorful dinner ready in just 10 minutes. The chicken is perfectly seasoned and served on a warmed tortilla topped with all of your favorite toppings. It’s always a hit!

    I am a huge fan of quick and easy dinners. With four kids it can be a bit hectic in the evenings! That’s why I have so many quick and easy recipes here, I love cooking easy and nutritious food as often as possible. If you need some easy and quick meal ideas, check out my Casserole Round Up, this round up of Slow Cooker Meals you’ll definitely want to save for later, and these super delicious Air Fryer Recipes!

    Shredded chicken tacos on a black plate with limes next to them.

    Shredded Chicken Tacos

    If you are looking for a quick and easy dinner, you’ve found the right recipe! These tacos are flavorful, filling, and will satisfy the whole family. The best part is they are so easy to make and really delicious. I love a good street taco. They are one of the things that I actually crave all of the time. If you love tacos then you are going to love this recipe. It’s so fast and packed with flavors.

    As you know, tacos are so versatile and can have whatever fillings you want it to. I love taking leftovers and making tacos out of them. You can use chicken you made for a different meal, or you can use one of the recipes I’ve included. Homemade salsa is always a hit, or you can grab it from the store. You can add cheese, lettuce, tomato, or your favorite herbs as a garnish. A dollop of sour cream and a little cilantro on top is always a good idea. You could even make your own guacamole if you want to really impress your guests. Make this recipe your own!

    Ingredients

    These shredded chicken tacos are made up of simple, fresh ingredients. You can add whatever toppings you would like, this list is just the basics that you will want for this recipe. I love adding fresh pico de gallo and cheddar cheese on top, and then finishing it off with lemon juice!

    • Boneless Skinless Chicken Breasts: I’ve included 4 ways you can cook the chicken for this recipe, they are all linked in the recipe card!
    • Olive Oil: Olive oil is what I prefer to cook with, but you can use whatever oil you prefer.
    • Garlic Powder: Garlic packs so much flavor. You’re going to want to add minced garlic to this chicken.
    • Onion Powder: Onion powder adds a sweet and savory flavor that you can’t get from fresh onions. I love using it in this recipe!
    • Chili Powder: This spice adds a little kick similar to pepper to the chicken and really rounds out the flavors.
    • Ground Cumin: This seasoning is rich, hearty, and warm. You’ll want it in this recipe!
    • Kosher Salt: A higher quality salt will make a difference in the flavor. You could use sea salt if you don’t have Kosher on hand.
    • Chunky Salsa, or Salsa Verde: To speed up this recipe, you could buy salsa from the store, or follow one of the recipes that I’ve linked here for a fresh and flavorful salsa.
    • Chicken Broth: Chicken broth is a great way to add moisture and flavor at the same time.
    • Flour Tortillas: My family and I prefer flour tortillas, but you could absolutely use corn tortillas if you like those better for tacos.
    • Lime: You will want fresh lime juice, so make sure to pick up a lime when you are at the store.
    Process photos showing chicken boiling in a pot, oil and seasonings in a pan, then chicken and additional seasonings being added to it, then the chicken done cooking in the pan.

    How to Make Shredded Chicken Tacos

    These shredded chicken tacos are so easy to whip up when you are in a rush. Especially when you cook the chicken in the instant pot or buy a rotisserie chicken from the store. I can’t get enough of these tacos, and my family loves them too!

    1. Cook Chicken: I’ve included 4 ways you can cook the chicken that are linked in the recipe box or the tip box below.
    2. Sauté Garlic: In a large skillet, heat the olive oil. Then add the garlic, and sauté for 30 seconds.
    3. Cook Seasonings: Then add the shredded chicken, onion powder, cumin, chili powder, and salt. Cook for 1 more minute.
    4. Stir: Stir the salsa, chicken broth, and the juice of one lime into the chicken mixture.
    5. Warm: Stir and heat through for about 5 minutes.
    6. Season: Season with additional salt if needed.
    7. Enjoy: Serve in warm tortillas with your favorite toppings and enjoy!
    Shredded chicken tacos on a plate with limes and cilantro around it.

    How to Cook the Chicken

    I didn’t always love cooking chicken, but I’ve found some really easy and fun ways to cook it that changed my mind. I’ll share 3 ways that you can cook your chicken at home to shred, and one way you don’t have to worry about cooking the chicken. All of them will work perfectly in these shredded chicken tacos.

    • Boiled Chicken: This recipe is super easy and keeps the chicken really moist. It shreds so easily and is still flavorful and soft.
    • Instant Pot Shredded Chicken: Cooking your fresh chicken in the instant pot with this recipe just put it in the pot and forget it! It’s flavorful, juicy, and a great way to cook chicken quickly.
    • Instant Pot Frozen Chicken: If you have chicken in your freezer, then you have to try out this Instant Pot Frozen Chicken recipe. It takes just 12 minutes to cook frozen chicken breasts in the instant pot, so it’s a great recipe for busy nights.
    • Rotisserie Chicken: If you are already headed to the store, you can pick up a rotisserie chicken from the store. Your local grocery store should have warm and fresh chicken that will be easy to shred.

    A hand holding a taco over a plate of other tacos.

    Storing Leftover Tacos

    Shredded chicken tacos make great leftovers! You can also make great tacos from leftovers, so they just might be the perfect food! If you have leftover tacos, here are some tips for storing them.

    • In the Refrigerator: It’s easiest to store all of your taco fillings separately. So store your chicken in an airtight container in the fridge, it will last up to 5 days. You can store your salsa in a separate container in the fridge and it should last a week. If you made tortillas from scratch, you can store them in a ziploc bag in the fridge for up to 3 days.
    • On the Counter: Store your tortillas covered or in an airtight container on the counter. If they are storebought, they should last a few weeks, make sure to follow the directions on the bag.

    Other Mexican Inspired Dishes

    Mexican food is so flavorful and filling, I’m obsessed with it! I am also in love with quick and easy dishes that don’t get boring. Here are a few of my favorite dishes that your whole family is sure to love!

    Shredded Chicken (Cooked 4 Ways)

    Shredded Chicken Tacos

    Shredded Chicken (Cooked 4 ways)

    Shredded Chicken Tacos

    • In a large skillet, heat the olive oil. Add the garlic, and sauté for 30 seconds.

    • Add the shredded chicken, onion powder, cumin, chili powder, and salt. Cook for 1 more minute.

    • Stir the salsa, chicken broth, and the juice of one lime into the chicken mixture.

    • Stir and heat through for about 5 minutes.

    • Season with additional salt if needed.

    • Serve in warm tortillas with your favorite toppings and enjoy!

    Serves: 6

    Calories178kcal (9%)Carbohydrates5g (2%)Protein22g (44%)Fat8g (12%)Saturated Fat1g (5%)Polyunsaturated Fat1gMonounsaturated Fat4gTrans Fat0.01gCholesterol64mg (21%)Sodium643mg (27%)Potassium523mg (15%)Fiber1g (4%)Sugar2g (2%)Vitamin A446IU (9%)Vitamin C6mg (7%)Calcium30mg (3%)Iron1mg (6%)

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

    Course Dinner

    Cuisine Mexican

    Keyword shredded chicken, shredded chicken tacos, tacos

  • Boiled Chicken

    Boiled Chicken

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

    Boiled chicken makes meal prep a breeze and is the perfect way to get tender juicy chicken. This method of cooking chicken is fast and easy to shred and use in so many recipes like salads, soups, and casseroles.

    I love how convenient it is to boil chicken for weeknight meals. It cooks and shreds perfectly every time, and my meals come together so quickly when I have them cooked, shredded, and ready to go! My favorite recipes to use boiled chicken are chicken salad, chicken noodle soup, and this yummy broccoli chicken casserole.

    Overhead view of cooked and boiled chicken in a large blue and cream colored pot.

    Boiled Chicken

    Boiling chicken at home is the best way to cook chicken for recipes that require it. Learn how to cook tender and moist chicken breasts over the stove in chicken broth. With just two ingredients, boiled chicken is simple and easy!

    There are endless ways to use boiled chicken in recipes, and I can’t wait for you to see how versatile it is! Other ways I love to use boiled and shredded chicken is in dips like this chicken alfredo dip. I also love to use the shredded chicken in chimichangas and enchiladas because it makes assembly of the recipes so easy!

    First process photo is the chicken broth and chicken breasts added to a a pot. Second process photo is the chicken boiling. Third process photo is the chicken being shredded with a hand mixer.

    Ingredients Needed for Boiled Chicken

    Boiling chicken is so easy and only requires two ingredients… chicken breasts and chicken broth! I also love to use the leftover broth in soups or to cook rice because it adds so much flavor. So make sure to keep the broth for other recipes!

    • Boneless Skinless Chicken Breasts: Choose breasts that are the same size and thickness so the chicken cooks evenly.
    • Chicken Broth: I LOVE to use chicken broth because it adds so much flavor! Water also works, but you may need to add a little salt.

    How to Boil Chicken

    You no longer need to buy a rotisserie chicken to shred for recipes because cooking and shredding your own chicken is so easy! The chicken breast cooks gently in the chicken broth and retains so much moisture. You are going to love how simple this method is to shred your chicken.

    1. Add Boneless Skinless Chicken Into a Pot: Place the chicken in a large stock pot. Make sure all the chicken breasts are the same size and thickness. If the chicken is too thick, feel free to cut it thinner so the chicken cooks evenly.
    2. Add the Chicken Broth: Pour the chicken broth over the chicken making sure to completely cover the chicken. The broth should be 1 inch above the chicken. Add more broth if needed. You can use water instead of chicken broth, but the chicken broth adds great flavor!
    3. Bring to a Boil: Bring the chicken and broth to a boil over medium-high heat.
    4. Reduce Heat to Low: Once the mixture is boiling, reduce the heat to a low boil and cover it with a lid.
    5. Cook the Chicken: Cook until the chicken is cooked through and the internal temperature reaches 165° Fahrenheit. This takes approximately 15-20 minutes depending on the size and thickness of the chicken breasts. You can remove one of the chicken breasts and use a thermometer to check the temperature. Be careful not to overcook the chicken because the texture will become rubbery.
    6. Remove the Chicken and Shred: Remove the chicken from the broth and shred using two forks. My favorite way to shred chicken is in my stand mixer or with an electric hand mixer. It works wonders and is so fast! You can also slice the chicken if you prefer.

    Add More Flavor

    Feel free to any of the following items to your pot of boiling chicken! As the chicken boils it will take on the flavors infused in the broth. Here are some delicious ideas for you to give a try.

    • Whole Garlic Cloves
    • Sliced Onions
    • Peppercorns
    • Fresh Herbs
    • Dried Herbs
    • Sliced Lemons

    Close top view of shredded boiled chicken in a rustic green and brown bowl.

    How to Store and Freeze Leftovers

    I love to boil extra chicken to use throughout the week! Shredded or sliced boiled chicken is great to make ahead. Here are some tips on how to store and freeze boiled chicken.

    • In the Refrigerator: Shred or slice the cooled chicken before placing it in the refrigerator. Place in a sealable container and store in the fridge for up to 5 days.
    • In the Freezer: Cool and drain the boiled chicken, then shred or slice before freezing. Place in a ziplock bag, seal tightly and freeze for up to three months.

    More Delicious Chicken Breasts Recipes

    Boneless skinless chicken breast is my favorite cut of meat because it’s so versatile.  So many of my favorite dinner recipes are made with chicken breasts, and I can’t wait for you to try these yummy recipes!

    • Place the chicken in a large stock pot. Make sure all the chicken breasts are the same size and thickness. If the chicken is too thick, feel free to cut it thinner so the chicken cooks evenly.

    • Pour the chicken broth over the chicken making sure to completely cover all of the chicken. Add more broth if needed. You can use water instead of chicken broth, but the chicken broth adds great flavor!

    • Bring the chicken and broth to a boil over medium-high heat.

    • Once the mixture is boiling, reduce the heat to low boil and cover it with a lid.

    • Cook until the chicken is cooked through and the internal temperature reaches 165° Fahrenheit. This takes approximately 15-20 minutes depending on the size and thickness of the chicken breasts. You can remove one of the chicken breasts and use a thermometer to check the temperature. Be careful not to overcook the chicken because the texture will become rubbery.

    • Remove the chicken from the broth and shred using two forks. My favorite way to shred chicken is in my kitchen aid or with an electric hand mixer. It works wonders and is so fast!

    Serves: 8

    Serving4ouncesCalories136kcal (7%)Carbohydrates1gProtein25g (50%)Fat3g (5%)Saturated Fat1g (5%)Polyunsaturated Fat0.5gMonounsaturated Fat1gTrans Fat0.01gCholesterol75mg (25%)Sodium567mg (24%)Potassium441mg (13%)Sugar1g (1%)Vitamin A36IU (1%)Vitamin C1mg (1%)Calcium10mg (1%)Iron1mg (6%)

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

    Course Dinner

    Keyword how to boil chicken

  • Best Ever Beef Wellington Recipe

    Best Ever Beef Wellington Recipe

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    This Beef Wellington recipe is a decadent, tender, and juicy beef tenderloin with a layer of mustard, mushroom duxelles, and prosciutto wrapped in a soft, buttery pastry that is cooked until golden brown. A holiday favorite!

    Impress your family with this rich, decadent meal for the holidays. If you are looking for an extra special meal, try this Garlic Butter Herb Prime Rib Recipe or this Garlic Herb Butter Beef Tenderloin.

    beef welling ton cut into a slice on a plate

    What is Beef Wellington?

    Beef Wellington originated in France and is the main dish. It’s an elegant and decadent meal that we like to save for special occasions. Beef Wellington is a nice cut of meat, usually a fillet steak, beef tenderloin, or filet mignon. It uses the center-cut portion of the meat that is known to be the most tender and juicy part of the cow. The meat is wrapped in a mustard sauce, then a mushroom duxelles and prosciutto. Then, it’s all wrapped in a puff pastry and baked until golden brown.

    This beef wellington recipe will please your family and friends this holiday season. Beef Wellington is known to be a decadent meat with an AMAZING presentation. The combination of a thick, juicy beef tenderloin, special duxelles and prosciutto all wrapped in a pastry shell is pure heaven. Don’t let these ingredients scare you off. This is a simple recipe that comes together beautifully! Serve it up with some delicious mashed potatoes and a salad and then you are all set to impress your guests!

    Beef tenderloin is already know to be the most tender cut of beef and wrapping it in more ingredients creates a perfect holiday meal.

    Beef being rolled into the mushroom and meat layers

    What Cut of Meat is Used in Beef Wellington?

    Beef Wellington is made with a whole beef tenderloin fillet in this recipe. You want to use the most tender cut of meat that you can! Beef tenderloin is lean and juicy and will slice up beautifully for this recipe.

    Ingredients in Beef Wellington

    The cut of meat is the most important! You definitely want to splurge on some tender meat. Check out the recipe card at the bottom of the post for exact measurements.

    • Beef Tenderloin: Beef tenderloin is a tender cut of beef (as in its name!) and is the perfect meat for this recipe.
    • Salt and Pepper: These will enhance the flavor of the meat.
    • Olive Oil: This helps sear the tenderloin before wrapping it up.

    Mushroom Duxelles

    • Mushrooms: I used Bella mushrooms for this mixture.
    • Onion: The onion adds a delightful taste to the mushrooms.
    • Garlic: You can use fresh garlic cloves or minced garlic from a jar. ½ teaspoon equals about one clove of garlic.
    • Prosciutto: You wrap this additional layer of meat around the mushroom duxelles.
    • Yellow Mustard: You can use any kind of yellow mustard that you prefer! It will be a glaze for the beef wellington.
    • Puff Pastry Sheet: This wraps it all together before you bake it.
    • Eggs: The eggs help create a golden brown look on the pastry.
    Beef Wellington tightly wrapped in a plastic wrap

    How to Make Beef Wellington

    I can’t wait for you to try Beef Wellington! It is a sweet and savory blend of layers that melt in your mouth and tastes oh-so-good!

    1. Sear the Tenderloin: Generously salt and pepper your tenderloin. In a large skillet over medium-high heat, add the olive oil. Sear the tenderloin on each side for about 2-3 minutes until it gets a golden brown crust. Remove from the heat and set aside.
    2. Prepare the Mushroom Duxelles: In a food processor, add the mushrooms, garlic, and onion. Then, pulse in the food processor until it becomes a puree. Heat your skillet to medium high and add the mixture. Sauté the mushrooms until you have the moisture has left. Remove from heat and let cool.
    3. Wrap the tenderloin: Roll out some plastic wrap and lay the prosciutto so they are even and overlap. Spread the mushroom mixture on top leaving an inch boarder from the sides. Rub the mustard on the tenderloin and then roll the tenderloin up in the prosciutto and mushroom mixture folding up the sides around the tenderloin as you roll. Wrap the plastic wrap tightly around the beef and refrigerated for 30 minutes.
    4. Add Puf Pastry: Preheat oven to 400 degrees Fahrenheit. Roll the puff pastry sheet out on a lightly floured surface. Place the tenderloin in the center. Brush the egg mixture around the tenderloin on the sheet and roll the tenderloin tightly in the pastry. Brush the remaining egg mixture on the outside of the pastry and cut slits in the top.
    5. Bake: Bake until the pastry is golden and the beef registers to 120 degrees for medium rare. About 45 minutes. Remove the from the oven and let rest for 10 minutes before slicing.
    Beef laying on a puff pastry being brushed on with butter.

    Tips for Making Beef Wellington

    These tips will ensure that you have the best Beef Wellington recipe. Make this your next family tradition by adding in Beef Wellington recipe to your holiday dinners.

    • Let it Rest: It is best to let the meat rest in between each stage of wrapping. Sitting it in the refrigerator or freezer for a time will help firm up the tenderloin.
    • Tie it Up: Tie your beef tenderloin with kitchen twine. This will help hold its shape while it is being seared.
    • Brush the Meat with Egg: Brush your meat as well as the pastry with egg wash. This will make the top layer of the pastry stick to the meat and stop it from rising and leaving a gap.
    • Trimming: Try not to trim the pasty too close to the meat. Give the meat more pastry when wrapping it.
    • Don’t Wrap too Tightly: When adding the pastry, try not to wrap it tightly but don’t let any air in between. Layer it on smoothly and carefully without pressing too hard.
    • Leftover Pastry: If you have leftover pastry try using it for other recipes. Simply refrigerate it for another use like pie decorating.
    • Variations: Try this with different meats, Dijon mustard and wild mushrooms for a more flavorful way of enjoying Beef Wellington.
    Beef layered with a puff pastry and getting butter brushed overtop.

    How to Know When Beef Wellington is Done

    The trick with Beef Wellington is to have a slice of rare cooked meat in a golden brown pastry. Once your Beef Wellington is in the oven you can reduce the temperature down to 425 degrees Fahrenheit. Then, after 10 to 15 minutes reduce the amount of temperature to 400 degrees Fahrenheit. Using a meat thermometer inserted into the center of the beef tenderloin, the meat should be 135 degrees Fahrenheit for medium rare.

    Beef Wellington baked on a plate

    How to Store Beef Wellington

    Usually, you don’t have any leftovers after this meal. On occasion, it is nice to double the recipe or plan to make it ahead. Here are some ways to store it properly and still have a great recipe when warming up.

    • Can you Make Beef Wellington Ahead of Time? Yes! You can make Beef Wellington ahead of time, up to 24 hours. Prepare your Beef Wellington according to the recipe and stop before adding the puff pastry. Wrap that portion tightly with plastic wrap and place it in the refrigerator until you are ready to bake it. Finish the recipe according to the Beef Wellington directions.
    • Can you Freeze Beef Wellington? Yes, this is best to do before baking it with the pastry over the top. Freeze your beef tenderloin with all the layers for three days. When ready to bake, place the meat in the refrigerator overnight to thaw. Finish the recipe by adding the puff pastry layer over the top.
    • How to Reheat Beef Wellington: Reheating Beef Wellington is a little tricky, making sure that it is not soggy or overcooked with the pasty now over the top. It is not as good as the first time you enjoyed it warm and freshly baked but it will come close! Heat the oven to 275 degrees Fahrenheit and preheat for about 10 to 12 minutes or until warm. Be careful when using a microwave, Use less power and heat in small increments flipping it back and forth. Remember you are warming it up, not cooking it.

    Beef Wellington sliced onto a plate with mashed potatoes and green beans

    What to Serve with Beef Wellington

    This Beef Wellington recipe comes together quickly and easily just by following the steps. I love to serve it always with mashed potatoes and some kind of green vegetable.

    Mushroom Duxelles

    Sear the Tenderloin

    Prepare the Mushroom Duxelles

    • In a food processor, add the mushrooms, garlic, and onion. Pulse in the food processor until it becomes puree. Heat your skillet to medium-high and add the mixture. Sauté the mushrooms until you have the moisture left. Remove from heat and let cool.

    Wrap the Tenderloin

    • Roll out some plastic wrap and lay the prosciutto so they are even and overlap. Spread the mushroom mixture on top leaving an inch boarder from the sides. Rub the mustard on the tenderloin and then roll the tenderloin up in the prosciutto and mushroom mixture folding up the sides around the tenderloin as you roll. Wrap the plastic wrap tightly around the beef and refrigerated for 30 minutes.
    • Preheat oven to 400 degrees. Roll the puff pastry sheet out on a lightly floured surface. Place the tenderloin in the center. Brush the egg mixture around the tenderloin on the sheet and roll the tenderloin tightly in the pastry. Brush the remaining egg mixture on the outside of the pastry and cut slits in the top.

    Bake the Wellington

    Originally Posted on November 17, 2019
    Updated on November 7, 2022

    Serves: 8

    Calories580kcal (29%)Carbohydrates19g (6%)Protein27g (54%)Fat44g (68%)Saturated Fat15g (75%)Polyunsaturated Fat4gMonounsaturated Fat21gTrans Fat0.01gCholesterol124mg (41%)Sodium255mg (11%)Potassium618mg (18%)Fiber2g (8%)Sugar2g (2%)Vitamin A66IU (1%)Vitamin C2mg (2%)Calcium38mg (4%)Iron4mg (22%)

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

    Course Dinner, Main Course

    Cuisine American, French

    Keyword beef wellington, beef wellington recipe, how to make beef wellington

  • Cranberry Orange Cheesecake

    Cranberry Orange Cheesecake

    There is no better way to ring in the holidays than this Cranberry Orange Cheesecake. It’s infused with a cranberry sauce that takes this dessert to another level, and is sure to be the talk of your party!

    It’s no secret I love cheesecake. If you have hesitated making cheesecake for any reason, I’m here to change your mind! I take the mystery out of cheesecake with my step by step instructions. You will make a delicious and creamy cheesecake every time! There’s nothing like a homemade cheesecake, and you’ll love this classic New York Cheesecake, this festive Eggnog Cheesecake, and this loaded with flavor Tiramisu Cheesecake.

    A piece of orange cranberry cheesecake being lifted out of the whole by a pie spatula.

    Orange Cranberry Cheesecake

    Oh cheesecake, how I love you! And this orange cranberry cheesecake is a keeper for sure. It’s everything you want in a holiday recipe and then some. The tangy and zippy flavor of orange and cream cheese, with a swirl of cranberry sauce. What’s not to love?! They really aren’t as hard as people make them out to be either. They may be a little more work than a holiday cookie or cranberry Christmas cake, but they are totally worth it!

    I break down this recipe into easy steps. If you follow this recipe with all of my tips, I promise it will turn out great! I also recommend making your cranberry sauce from scratch because it adds extra orange flavor that you’ll love. The graham cracker crust is perfect for the flavors in this cheesecake, and it’s so easy to whip up. You’ll be so glad you tried this recipe!

    Process photos showing graham cracker crust pressed in a springform pan, the batter being added on top, the cranberry sauce in the blender, and finally the cranberry sauce put on top of the cheesecake.

    Ingredients

    The ingredients in this cranberry orange cheesecake are so simple, but packed with flavor! I recommend making a homemade cranberry sauce to really ramp up the flavor in this cheesecake. This cheesecake will knock your socks off with fresh and fun flavors.

    Crust And Cranberry Filling

    • Graham Cracker Crumbs: You can buy them at the store or make your own crumbs using Graham Crackers and pulsing them in a food processor.
    • Granulated Sugar: This is just your regular pantry sugar to help sweeten the crust. You could leave this out if you wanted to.
    • Butter: Butter helps the crust stick together. You’ll want to use unsalted because there is added salt in this crust already.
    • Salt: Just a pinch to bring out all the lovely flavors!
    • Canned Whole Berry Cranberry Sauce or Homemade: You can easily buy a can, or make it yourself homemade! I have a great recipe for cranberry sauce that you’ll want to save for later anyways!

    Cheesecake

    • Cream Cheese: You will need to buy 4 8oz packages of cream cheese. It’s a lot! But thats what makes this cheesecake so creamy and tangy.
    • Granulated Sugar: Your pantry sugar will work great.
    • Sour Cream: This makes the cheesecake extra creamy and tangy! You’re going to love the flavor this adds.
    • Eggs: I always use large grade A eggs in my recipes.
    • Vanilla Extract: Whatever you have on hand for baking will do.
    • Orange Zest: You will want to buy an orange and zest fresh orange into this cheesecake. It makes such a difference!
    A whole orange cranberry cheesecake with two slices slightly removed on a plate with oranges and cranberries to the side.

    Cranberry Orange Cheesecake Recipe

    If you have never made a cheesecake before, you have nothing to worry about! I’ve included lots of insider tips from my years of experience that will help you make the perfect cheesecake every time! This orange cranberry cheesecake is perfect for the season, so get ready for your new favorite holiday dessert!

    Crust

    1. Preheat Oven: Preheat the oven to 325℉. Prepare a 10-inch springform pan by spraying with cooking spray.
    2. Mix: In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and salt together. This should resemble damp sand.
    3. Press: Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
    4. Bake: Bake for 10 minutes. Allow to cool completely.

    Cheesecake

    1. Beat Cream Cheese: Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for another minute or so, until very smooth.
    2. Mix: Add the sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix again for 30 seconds.
    3. Beat: Add the eggs, vanilla, and orange zest and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again. Beat until just combined. At this point the batter should be smooth and fairly runny.
    4. Blend Sauce: Add the cranberry sauce to a blender and blend until a smooth puree forms.

    Bake the Cranberry Orange Cheesecake

    1. Wrap Foil: Using 18 inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into your pan.
    2. Add to Pan: Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
    3. Pour Batter: Add half of the cheesecake batter to the springform pan. Carefully spoon half of the cranberry puree over the cheesecake batter and smooth as best you can. Again, carefully spoon the remaining cheesecake batter on top and smooth.
    4. Add Sauce: Add the remaining cranberry puree over the top of the cheesecake batter. Use the back of a paring knife to swirl just the top layer of cranberry into the cheesecake by making figure 8s in the batter.
    5. Pour Water: Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. With the rack in the lower 3rd of the oven, carefully move the pan into the oven.
    6. Bake: Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be only slightly jiggly, but not liquid. If it still seems very liquidy, give it 15 more minutes and check it again.

    Cool and Serve

    1. Cool: Once the cheesecake has only a slight jiggle, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
    2. Chill: Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Cover and chill in the fridge for at least 6 hours.
    3. Enjoy: Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top the cranberry orange cheesecake with the whipped cream topping and enjoy!
    Cheesecake on a plate with cranberries and oranges in front of it.

    Tips for Making Cheesecake

    Cheesecake can seem intimidating, but it doesn’t have to be! Here are some helpful tips to get a perfect and creamy cheesecake every time!

    • Room Temperature Ingredients: Using room temperature ingredients will help you achieve a silky smooth cheesecake batter. I usually get the cream cheese, sour cream and eggs out of the fridge a couple hours before I’m ready to start baking to ensure they have enough time to soften. 
    • Scrape Down Bowl: Scrape down the bowl several times between each step. Doing this will prevent thicker batter from sticking to the sides and bottom of the bowl, only to end up making your batter lumpy. 
    • Aluminum Foil: Heavy-duty 18-inch aluminum foil is one of the secrets to making cheesecake that not only bakes evenly in a water bath, but prevents ANY water from getting in and making the crust soggy. I’ve tried with 2-3 layers of foil, but have found that this can still sometimes leak. Best to go with 4 layers of the foil, making sure it is a big enough piece to go ALL the way up each side of the pan.
    • Cooling: Letting the cheesecake cool in the oven as the oven cools will prevent it from cracking. You don’t want to poke it or stick a thermometer in it either! That will greatly increase the risk of the cheesecake cracking as it cools down. 
    • Cranberry Sauce: If you don’t like canned cranberry sauce, make your own cranberry sauce! Let it cool completely before pureeing and adding to the cheesecake. Making your own will enable you to have it spiced just the way you like it.

    A slice of cheesecake with a bite taken out of it with a fork and fresh fruit next to it.

    Storing Leftover Cranberry Orange Cheesecake

    Cheesecake makes great leftovers! It’s just as creamy and delicious the next day, so it’s a good one to make ahead. Follow these tips to get the most out of this recipe.

    In the Fridge: The cheesecake by itself is best stored covered with plastic wrap or in an airtight container in the fridge for up to 5 days. 

    In the Freezer: You can freeze this cheesecake for up to 6 months, just cover it in plastic wrap or an airtight container. Let it sit out on the counter for a few hours before eating.

    Other Cranberry Recipes

    Cranberries are so tangy and full of flavor. I love using them in sweet and savory dishes. If you love cranberries, you’ll love these fun and unique recipes. They are sure to be a hit at your next party.

    Print

    Cranberry Orange Cheesecake

    There is no better way to ring in the holidays than this Cranberry Orange Cheesecake. It's infused with a cranberry sauce that takes this dessert to another level, and is sure to be the talk of your party!
    Course Dessert
    Cuisine American
    Keyword cheesecake, cranberry, Cranberry orange cheesecake
    Prep Time 40 minutes
    Cook Time 1 hour 40 minutes
    Chill Time 6 hours
    Total Time 8 hours 20 minutes
    Servings 12 People
    Calories 577kcal
    Author Alyssa Rivers

    Ingredients

    Crust

    • 1 ½ cups graham cracker crumbs
    • ⅓ cup granulated sugar
    • ¼ cup unsalted butter melted
    • 1 pinch salt

    Cheesecake

    • 2 pounds cream cheese room temperature (4 8-ounce packages)
    • 1 ½ cups granulated sugar
    • 8 ounces sour cream room temperature
    • 5 large eggs room temperature
    • 1 tablespoon vanilla extract
    • 2 tablespoons orange zest

    Cranberry Filling

    • 1 12- ounce can whole berry cranberry sauce or 1 ½ cups homemade cranberry sauce

    Instructions

    Crust

    • Preheat the oven to 325℉. Prepare a 10-inch springform pan by spraying with cooking spray.
    • In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and salt together. This should resemble damp sand.
    • Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
    • Bake for 10 minutes. Allow to cool completely.

    Cheesecake

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

    Cranberry Filling

    • Add the cranberry sauce to a blender and blend until a smooth puree forms.

    Bake The Cheesecake

    • Using 18 inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into your pan.
    • Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
    • Add half of the cheesecake batter to the springform pan. Carefully spoon half of the cranberry puree over the cheesecake batter and smooth as best you can. Again, carefully spoon the remaining cheesecake batter on top and smooth.
    • Add the remaining cranberry puree over the top of the cheesecake batter. Use the back of a paring knife to swirl just the top layer of cranberry into the cheesecake by making figure 8s in the batter.
    • Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. With the rack in the lower 3rd of the oven, carefully move the pan into the oven.
    • Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be only slightly jiggly, but not liquid. If it still seems very liquidy, give it 15 more minutes and check it again.
    • Once the cheesecake has only a slight jiggle, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
    • Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Cover and chill in the fridge for at least 6 hours.
    • Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top with the whipped cream topping and enjoy!

    Nutrition

    Calories: 577kcal | Carbohydrates: 56g | Protein: 8g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 166mg | Sodium: 344mg | Potassium: 181mg | Fiber: 1g | Sugar: 46g | Vitamin A: 1367IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 1mg
  • Turkey Charcuterie Board

    Turkey Charcuterie Board

    Gobble gobble your way to Thanksgiving dinner with the cutest turkey charcuterie board there ever was! Guests of all ages will love this fun way to enjoy a snack or appetizer full of meat, cheese, crackers, and lots of fruit!

    It’s so fun to have a themed snack board like this turkey charcuterie board in the shape of a turkey for the Thanksgiving holiday. If you’re looking for some more delicious appetizers to take to Thanksgiving dinner, I have you covered! Bring these brussels sprouts, this amazing strawberry pretzel salad, or the best sweet potato casserole.

    Overhead view of a turkey charcuterie board. Pumpkins and fall leaves are garnished around the wood board.

    Turkey Charcuterie Board

    I love a good charcuterie for any party or occasion. This turkey charcuterie board is my favorite thing to bring to Thanksgiving dinner! I love how fun and festive this board looks because it is shaped like a Turkey! Filled with fall colors and delicious cheeses, fruits, and meat… It’s going to catch the attention of each and every one of your guests! For more fun holiday charcuterie boards, try this Christmas charcuterie, this Valentine’s charcuterie, or my favorite Halloween charcuterie.

    The best part about this is that it’s SO simple to make but it looks like a million bucks! I have included the step-by-step instructions to take you through exactly what you need to do to make this for Thanksgiving or any day in the month of November. I love to make the board kid-friendly, but adults love the board just as much! There is no wrong way to make this so get creative and have fun!

    The Recipe Critic Recommendation

    Wood Charcuterie Board

    Belvedere Large Round Acacia Wood Cutting Board

    Circular shape and natural wood color, perfect for entertaining!

    CLICK HERE FOR THE LINK

    First Comes the Fruit!

    The start of your turkey charcuterie board will be the pear used for the turkey’s body. It is SO cute! The key to making this board turn out so festive are the colors from the fruits that you pick! I picked some bold colors to really pop on my board. It’s nice to have some juicy, fresh taste complementing all of the savory meats and cheeses! Here are the fruits that I used, but feel free to use any fruit you like!

    • Pear
    • Blackberries
    • Raspberries
    • Strawberries

    Cheese to Use For a Turkey Charcuterie

    If you love cheese and want to add in some more, feel free to do so! You could try parmesan, provolone, and pepper jack! You can’t go wrong with using more cheese! As I said, feel free to use whatever items that you want on your board! Here is the list of cheeses that I used on this board.

    • Spicy Buffalo Cheddar Cheese Trader Joes
    • Creamy Toscano Cheese Trader Joes

    Meats To Use On a Turkey Charcuterie

    I didn’t load up this board with too many meats because there will be real turkey on the table! But the beauty of these boards is that you can do whatever you want! Kids love when I use pepperoni, and adults love when I use prosciutto.

    • Salami
    • Pepperoni
    • Red Wine Artisan Salami

    Don’t Forget the Nuts, Crackers, and Cookies

    The other ingredients you add to this turkey charcuterie board add to the taste and texture! Because adding in the nuts, crackers, and cookies will set your board apart. I love the mixture of sweet and salty. Here are the nuts, crackers, and cookies that I used, but any kind will work!

    • Whole Almonds
    • Pumpkin Cranberry Crackers (From Trader Joes)
    • Pumpkin Joe Joe’s (From Trader Joes)

    Let’s Assemble it All Together! 

    Now that you’ve gathered all of the ingredients for this board, it’s time for the fun part! To put it together and make this turkey charcuterie board! It’s so pretty and delicious! It will definitely be the star of the party! 

    1. Place the Pear: Cut the whole pear in half, starting at the stem and cutting through to the bottom. Then, place the cut side down near the bottom of the board.
    2. Place the Blackberries: Add the blackberries by placing them around the pear.
    3. Add Salami and Cheese: Following the rainbow shape, assemble your board by adding the salami and cheese.
    4. Arrange the Nuts, Crackers, and Raspberries: Then, add in the nuts, crackers, and raspberries following the board shape.
    5. Add in the Rest of the Ingredients: Fill the board in the rest of the board by following the order in the pictures.
    6. Decorate the Turkey: Cut some cheddar cheese into a triangle for the beak and strips for the feet. Arrange them on the pear so it looks like a turkey!
    A close up view of the pear shaped turkey body. Fruit, salami, cheese, crackers, and nuts surround the turkey body.

    Make it Your Own!

    The best part about this turkey charcuterie board is that you can do whatever you want to make it your own! Here are some more ideas that you could use to make it festive and perfect for your get-together! Everyone is going to LOVE it no matter what you put on it!

    • Use shapes: I love using cookie cutters to make different shapes out of the cheeses! Then, I like to use a small leaf-shaped cookie cutter to cut the cheeses and salami. It really makes the board stand out!
    • Add Veggies: An excellent way to bring in some more flavor and nutrition are to add fresh vegetables. I love using carrots and small bell peppers to add to the fall colors of the board.
    • Make it Kid-Friendly: Sometimes, I’ll make one for the kids and one for the adults. Try adding goldfish, cheez-its, fruit snacks, or marshmallows. These are SO fun to make and then everyone is happy!

    Close overhead view of charcuterie ingredients. Strawberries, salami, cheeses, raspberries, crackers, and almonds are arranged on the board.

    Delicious Pumpkin Desserts

    Since we’re on the topic of Thanksgiving, here are some amazing pumpkin dessert recipes you have to try! Fall means pumpkin EVERYTHING, so here are some of my favorite pumpkin recipes. They are all so delicious!

    Print

    Turkey Charcuterie Board

    Gobble gobble your way to Thanksgiving dinner with the cutest turkey charcuterie board there ever was! Guests of all ages will love this fun way to enjoy a snack or appetizer full of meat, cheese, crackers, and lots of fruit!
    Course Appetizer, Side Dish
    Cuisine American
    Keyword turkey charcuterie board
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 15
    Calories 11kcal
    Author Alyssa Rivers

    Ingredients

    Fruits:

    • Pear
    • Blackberries
    • Raspberries
    • Strawberries

    Cheese:

    • Spicy Buffalo Cheddar Cheese Trader Joes
    • Creamy Toscano Cheese Trader Joes

    Nuts:

    • Whole Almonds

    Meats:

    • Salami
    • Pepperoni
    • Red Wine Artisan Salami

    Crackers:

    • Pumpkin Cranberry Crackers Trader Joes

    Cookies:

    • Pumpkin Joe Joe’s Trader Joes

    Instructions

    • Cut the whole pear in half starting at the stem and cutting through to the bottom. Place the cut side down near the bottom of the board.
    • Add the blackberries by placing them around the pear.
    • Add the salami slices around the blackberries, followed by the cheese.
    • Then, add in the nuts, crackers, and raspberries following the same shape of the board.
    • Fill in the rest of the board by following the order of ingredients in the pictures.
    • To decorate the turkey, cut some cheddar cheese into a triangle for the beak, and strips for the feet. Arrange them on the pear so it looks like a real turkey!

    Nutrition

    Calories: 11kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 0.3mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 10mg | Calcium: 6mg | Iron: 0.2mg
  • Poached Pears

    Poached Pears

    These Poached Pears are gorgeous and so full of flavor! Poached in red wine, they are sweet, spicy, and fruity all at the same time. They also make a stunning and classy dessert to serve at your next gathering.

    I love fall desserts. I especially love making fruity desserts with the fruits of the season like apples and pears. If you are looking for fun fall desserts to class up your holiday meals, try this gorgeous Apple Tart, these sweet and fun to serve Crème Brûlée, or these easier than they look Cream Puffs.

    Poached pears on a plate with a spoon and ice cream next to it.

    Poached Pears in Red Wine

    This poached pear dessert is so easy, but has an impressive presentation and deliciously sweet and developed flavors. You can serve poached pears with marscapone cream or a smooth vanilla ice cream to really wow your guests. The pears are warmed and softened in a sauce made of red wine, simple syrup, and warm spices. If you are trying a poached pear for the first time you will be blown away by how good they are!

    I think dessert usually gets overlooked when it comes to presentation. After a meal we are just ready to dig into a gooey messy peach cobbler or a not so perfectly round chocolate chip cookie. Occasionally we expect a pretty piece of chocolate cake or a beautifully decorated cupcake, but mostly we just want it to taste good. I LOVE that this poached pear dessert tastes good and looks absolutely stunning. It really is a perfect dessert to serve to your foodie friends after a meal. It’s easy to serve too, because it reheats easily and has a beautiful red color.

    Ingredients for Poached Pears

    This recipe calls for fresh fruit and spices. These ingredients are easy to find and the spices can be found right in your spice cabinet. You will want to buy a whole orange for the peel. You are going to love how simple and delicious these poached pears are! The exact measurements are below in the recipe card.

    Simple Syrup

    • Brown Sugar: Brown sugar gives a caramel flavor that is deeper and richer than granulated sugar.
    • Water: This helps the sugar dissolve into syrup.

    Poached Pears

    • Bosc Pears: I prefer Bosc pears for this recipe, they have a great flavor and texture.
    • Red Wine: I used Syrah wine in this recipe, but any fuller bodied red wine will work.
    • Simple Syrup: This is the simple syrup you make with the ingredients listed above. You will need about 3 cups.
    • Cinnamon: Cinnamon and pear go perfectly together, and gives this dish its fall flavor.
    • Cardamom: This seasoning has a piney and slightly fruity flavor that you’ll love!
    • Fresh Ginger: Fresh ginger gives a pop of flavor that you’ll miss if you leave it out!
    • Orange Peel: The peel of the orange has so much flavor and brightens up the syrup.
    • Vanilla Extract: I love the added flavor of vanilla and think it really ties the whole dessert together.
    Process photos showing the sauce being heated over the stove in a pan, a plate full of peeled pears, the pears in the sauce in the pan, and the pears fully poached in the pan.

    Poached Pears Recipe

    This recipe is so simple and yet it looks so classy! I love the color on the outside of the pears and the flavors are so complex. It’s something you can serve to a group and really impress them. It’s also easy to make for a lot of people at once because the syrup can be used for many pears.

    1. Simple Syrup: Make your simple syrup; in a small saucepan, mix your brown sugar and water. Over medium-high heat bring your mixture to a boil, reduce heat to low, and simmer for 5 minutes uncovered. Then remove from heat and allow the syrup to cool some.
    2. Peel Pears: Peel your pears and set them aside. Leave the stems on.
    3. Heat Syrup: In a large saucepan (large enough to fit all your pears) over medium heat, add your red wine, simple syrup, cinnamon, cardamom, ginger, and orange peel. Then bring to a simmer
    4. Add Pears: Add your peeled pears and simmer for 15 minutes, turning the pears every few minutes to coat them entirely.
    5. Simmer: After your pears have cooked for 15 minutes add your vanilla and continue cooking pears for an additional 5 or so minutes. Continually rotating until the pears are tender
    6. Remove From Pan: Remove your pears from the pan and set aside.
    7. Thicken Syrup: Continue to simmer the liquid until it has thickened and reduced by half, about 20 minutes. Then remove from heat and allow to cool to room temp. Next strain out the orange peels and ginger.
    8. Enjoy: To serve, place each pear on a small plate or bowl, drizzle with your reduced poaching liquid and a scoop of ice cream. You can use a paring knife to slice the pear.
    Pears in the red wine sauce with steam coming off of it.

    Tips for Making Poached Pears

    This recipe is really straight forward, but I figured you might have a few questions about the pears and the wine. I’ve answered these questions below!

    • Type of Wine: Red wine is the best for this recipe, and really any full bodied red wine will do. A Cabernet Savignon or a Merlot would work great! I used a Syrah because that’s what I had on hand.
    • Kinds of Pears: Really any kind of pear would work, but the most important thing is the ripeness. If the pear is too ripe, it will turn to mush. You want it ripe enough to give a little when you squeeze it. You could use anjou pears, bartlett pears, or asian pears!

    Poached pears sliced on a plate with a spoon and ice cream next to it.

    Leftovers Callout Title

    This recipe is best served fresh. You can keep leftovers for a few days if needed but they are definitely better fresh!

    In the Refrigerator: Put your cooled pears in an airtight container for up to 3 days. You can reheat them in the microwave before eating.

    Fall Dessert Recipes

    I love a warm spiced dessert! Fall is the best time of the year for spices like cinnamon, nutmeg, and cardamom. Here are some great spiced recipes you’re going to want to save for later!

    Print

    Red Wine Poached pears

    These Poached Pears are gorgeous and so full of flavor! Poached in red wine, they are sweet, spicy, and fruity all at the same time. They also make a stunning and classy dessert to serve at your next gathering.
    Course Dessert
    Cuisine American
    Keyword baked pears recipe, easy desserts, poached pears
    Prep Time 45 minutes
    Cook Time 1 hour
    Total Time 1 hour 45 minutes
    Servings 6 people
    Calories 954kcal
    Author Alyssa Rivers

    Ingredients

    Simple syrup:

    • 2 cups brown sugar
    • 1 ½ cups water

    Ingredients:

    • 6 bosc pears ripe but firm
    • 1 750 milliliter bottle red wine about 3 ¼ cups
    • 3 cups simple syrup
    • 1 tablespoon cinnamon
    • 1 tablespoon cardamom
    • 2 teaspoons fresh ginger peeled and finely chopped
    • Peel from one orange
    • 1 tablespoon vanilla extract

    Instructions

    • Make your simple syrup; in a small saucepan, mix your brown sugar and water. Over medium high heat bring your mixture to a boil, reduce heat to low and simmer for 5 minutes uncovered. Remove from heat and allow the syrup to cool some.
    • Peel your pears and set aside. Leave the stems on.
    • In a large saucepan (large enough to fit all your pears) over medium heat, add your red wine, simple syrup, cinnamon, cardamom, ginger, and orange peel. Bring to a simmer
    • Add your peeled pears and simmer for 15 minutes, turning the pears every few minutes to coat entirely.
    • After your pears have cooked for 15 minutes add your vanilla, and continue cooking pears for an additional 5 or so minutes. Continually rotating until the pears are tender
    • Remove your pears from the pan and set aside.
    • Continue to simmer the liquid until it has thickened and reduced by half, about 20 minutes. Remove from heat and allow to cool to room temp. Strain out the orange peels and ginger.
    • To serve, place each pear on a small plate or bowl, drizzle with your reduced poaching liquid and a scoop of ice cream.

    Nutrition

    Calories: 954kcal | Carbohydrates: 228g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 129mg | Potassium: 594mg | Fiber: 7g | Sugar: 213g | Vitamin A: 51IU | Vitamin C: 8mg | Calcium: 128mg | Iron: 8mg
  • No Bake Cream Cheese Peanut Butter Pie

    No Bake Cream Cheese Peanut Butter Pie

    No-bake cream cheese peanut butter pie is an easy and amazing no-bake pie! The filling is so creamy and delicious inside a sweet, buttery, chocolate graham cracker crust. This is perfect for your next gathering!

    No-bake pies are my favorite these days! So easy to put together and no need to preheat the oven! There are so many great varieties of them too! I could seriously make them once a week! This No Bake Banana Caramel Pecan Pie, No Bake S’mores Pie, and No Bake Lemon Pie are huge hits at my house as well!

    A peanut butter pie with a few slices cut out of it.

    No Bake Cream Cheese Peanut Butter Pie

    A friend of mine showed me a video of this easy-to-make no bake pie. As I watched how it was made, I decided to make a few changes to it! In my opinion, all the yummy flavor in this pie starts with the buttery, sweet graham cracker crust. The video showed a pre-made crust, but I decided to make my own instead! Chocolate graham cracker crust really gives this no-bake cream cheese peanut butter pie a perfect thick, rich base. Chocolate and peanut butter, a match made in heaven right?

    I decided to make this pie for the holidays. I needed something quick and easy and I love that it is no bake! It was the highlight of our meal and was completely gone in a matter of minutes. Of course you have to top it with some whipped cream and chocolate drizzle. That makes everything better right?

    Cream Cheese Peanut Butter Pie Ingredients

    The best part about this pie is its cream cheese peanut butter filling! It’s perfect on top of the crumbly chocolate graham cracker crust. This pie instantly became a favorite within the first bite!

    Chocolate Graham Cracker Crust

    • Graham Cracker Crumbs: Chocolate or regular can be used. Crush before combining with sugar and butter.
    • White Sugar: The added sweetness makes this crust SO amazing!
    • Butter: Melted and mixed in with crumbs and sugar.

    Peanut Butter Filling

    • Cream Cheese: I always make sure this is softened because it will easily blend with sugar and peanut butter.
    • Powdered Sugar: Beat together with peanut butter and cream cheese. It makes the filling smooth and sweet!
    • Peanut Butter: Use creamy peanut butter to keep your filling smooth and luscious.
    • Whipped Topping: I use cool whip and thaw in the refrigerator overnight before using.
    • Optional: Serve with whipped cream, chocolate syrup, or chopped nuts.

    Let’s Make a Pie!

    You are going to love this no bake peanut butter pie! Everything about it is incredible. Easy, no-bake, chocolate graham cracker crust, and a creamy peanut butter filling… what’s not to love?! Oh and don’t forget the whipped cream and chocolate drizzle! It almost looks too good to eat.

    Crust

    1. Crust Mixture: In a medium-sized bowl combine graham cracker crumbs, white sugar, and melted butter until incorporated.
    2. Form Crust: Pour into a 8-9 inch pie pan and press firmly on the bottom and side of the pan to form the crust. Then put in the fridge while you make the filling.
    3. Bake: If you would like to bake the crust to help it form, bake at 375℉ for 8 minutes. let cool completely before adding the filling.

    Filling

    1. Combine Ingredients: To make the filling: Beat the cream cheese, confectioners’ sugar, and peanut butter until smooth. Afterward fold in the thawed cool whip until combined.
    2. Add to Crust: Pour into the graham cracker crust and spread evenly on top. Then chill for 2-3 hours or overnight.
    3. Add Toppings: Top with whipped cream and chocolate syrup as desired before serving.
    4-photo collage of pie filling being prepared.

    Tips and Variations

    This is one of my favorite no-bake desserts to make because it’s so easy to customize. You can add so many different types of garnishes and toppings!

    • Garnish Ideas: Shaved chocolate, mini chocolate chips, chocolate sauce, crushed peanuts, chopped peanut butter cup candy, sliced bananas, graham cracker crumbs, melted peanut butter. Try one or try all! No judgment here.
    • Oreo Crust: Substitute crushed Oreo cookies in place of standard graham cracker crumbs. Eliminate the sugar.
    • Make Your Whipped Cream From Scratch: Put a mixing bowl and whisk or whisk attachment into the freezer to chill for 20 minutes. Pour a pint of cold heavy whipping cream in the chilled bowl of a stand mixer (or use an electric hand mixer) and mix on high speed for 1 minute, or until stiff peaks form. For a little extra flavor, add a few drops of vanilla extract.

    A slice of no-bake cream cheese peanut butter pie being served with a cake spatula.

    Storing Leftover Cream Cheese Peanut Butter Pie

    Now that you have this delicious no-bake pie made, here’s how to keep it tasting fresh and delicious. You’re lucky to have any left over! This always flies off the table at my house.

    • In the Refrigerator: Tightly cover cream cheese peanut butter pie with plastic wrap and store in the fridge for up to three days.

    Can Cream Cheese Peanut Butter Pie Be Frozen? Yes! And since it’s so easy to double the recipe, then you always have one on hand in the freezer for unexpected guests. Trust me, if you don’t double it you won’t have leftovers. This pie goes fast! This pie will last in the freezer for one week. Thaw in the fridge before serving.

    A slice of pie served on a stoneware plate, topped with chocolate drizzle.

    More Pie Dessert Recipes

    A homemade pie is always the best way to end a meal. Here are a few more pie recipes that I think you’ll love! They’re everything you could want in a dessert. Rich, luscious, and absolutely irresistible!

    Print

    No Bake Cream Cheese Peanut Butter Pie

    No-bake cream cheese peanut butter pie is an easy and amazing no-bake pie! The filling is so creamy and delicious inside a sweet, buttery, chocolate graham cracker crust. This is perfect for your next gathering!
    Course Dessert
    Cuisine American
    Keyword cream cheese peanut butter pie, pie, pie recipe
    Prep Time 20 minutes
    Chill 2 hours
    Total Time 2 hours 20 minutes
    Servings 8 Servings
    Calories 528kcal
    Author Alyssa Rivers

    Ingredients

    Chocolate Graham Cracker Crust: (You can also use store bought)

    • 1½ cups graham cracker crumbs chocolate or regular can be used
    • ¼ cup white sugar
    • 6 tablespoons butter melted

    For filling:

    • 8 oz cream cheese softened
    • 1/2 cup confectioners’ sugar
    • 1/2 cup peanut butter
    • 8 ounces whipped topping such as cool whip, thawed
    • Whipped cream optional
    • Chocolate syrup optional

    Instructions

    Crust

    • In a medium sized bowl combine graham cracker crumbs, white sugar, and melted butter until incorporated.
    • Pour into a 8-9 inch pie pan and press firmly on the bottom and side of the pan to form the crust. Put in the fridge while you make the filling.
    • If you would like to bake the crust to help it form, bake at 375℉ for 8 minutes. let cool completely before adding the filling.

    Filling

    • To make the filling: Beat the cream cheese, confectioners' sugar, and peanut butter until smooth. Fold in the thawed cool whip until combined. Pour into the graham cracker crust and spread evenly on top. Chill for 2-3 hours or overnight.
    • Top with whipped cream and chocolate syrup as desired before serving.

    Notes

    Updated on November 3, 2022

    Originally Posted On: August 2, 2015

    Nutrition

    Calories: 528kcal | Carbohydrates: 37g | Protein: 8g | Fat: 40g | Saturated Fat: 22g | Cholesterol: 78mg | Sodium: 441mg | Potassium: 205mg | Fiber: 2g | Sugar: 26g | Vitamin A: 934IU | Calcium: 72mg | Iron: 1mg
  • Homemade Tomato Soup

    Homemade Tomato Soup

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    Homemade Tomato Soup is creamy, flavorful, and the ultimate fall dish. Ripe tomatoes flavored with garlic and onion are blended with chicken broth and cream to make the most flavorful homemade tomato soup you’ll ever try!

    Soup is food for the soul. I’m convinced there is nothing that makes me happier than a bowl of homemade soup. I just know you’re going to love the nostalgia that this recipe will bring! And not to mention the amazing and fresh flavor. If you are looking for a great grilled cheese recipe to go with this tomato soup, you’ve got to try My All-Time Favorite Grilled Cheese Recipe, or this quick and easy Air Fryer Grilled Cheese. If you want to try something a little different and heartier, this Monte Cristo has your name on it!

    Tomato soup with a black wooden spoon sitting in it with ripe tomatoes and a blue tea towel to the side.

    Homemade Tomato Soup Recipe

    This quick and easy 30-minute tomato soup recipe will knock your socks off. The flavor is incredible! If you have never made tomato soup from home before, get ready to make your new favorite recipe! I like to use canned tomatoes because it really speeds up the process. If you want to make this recipe from fresh tomatoes I have some tips on how to do that later on in this post.

    For years I have made this delicious Tomato Basil Soup and I realized the other day, I haven’t shared my classic tomato soup recipe with you! I love a good tomato soup for a lot of reasons. I used to eat tomato soup and grilled cheese sandwiches all the time growing up. Now I get to serve a next level version to my kids! They love the homemade soup and usually request a grilled cheese pull apart or pizza grilled cheese to go with it.

    Ingredients

    These simple ingredients will come together to make the most flavorful homemade tomato soup you’ve ever had. I am in love with this recipe because it’s so easy to whip up and way better than canned. You could also add some croutons, olive oil, and fresh basil to top it off for a really stunning presentation! You can find the exact measurements at the bottom of the page in the recipe card.

    • Butter: I would use unsalted butter in this recipe because you will be adding salt.
    • Yellow Onion: You will want to dice it up evenly so it all cooks at the same time. I love the flavor and aroma onions add to this dish!
    • Garlic: Garlic is a must for this recipe, it compliments the flavors of the tomatoes perfectly!
    • Canned Whole Peeled Tomatoes: This really cuts down on the amount of prep time you will need to make this recipe. The flavor is still divine and it’s half the work!
    • Chicken Broth: This adds so much depth of flavor to the soup. You could try other broths or stocks if you don’t want to use chicken.
    • Heavy Cream: This is what gives the soup its silky smooth texture. You will miss it if you don’t add cream!
    • Kosher Salt: You can use regular salt if you don’t have Kosher, but a higher quality salt will make a difference in flavor. You can salt to taste or follow my recommended amount.
    Process photos showing onions and butter in a pan, then garlic being added to it with a wooden spoon, then the tomatoes and broth are added, and the whole thing is blended with a boat motor.

    How to Make Tomato Soup

    It’s just four simple steps! This recipe is so easy and quick, you’ll find yourself wanting to make it all the time! You will be blown away by how flavorful homemade tomato soup is compared to the canned version. This recipe is a total crowd-pleaser!

    1. Saute: Add the butter and onion to a soup pot over medium-high heat. Sauté the onion for 5-7 minutes or until it’s lightly browned.
    2. Stir: Stir in the garlic and stir until fragrant for 30 seconds.
    3. Simmer: Add in the tomatoes and chicken broth. Increase the heat to high and bring the soup to a boil. Reduce the heat and simmer for 20 minutes, covered, with the lid slightly ajar.
    4. Blend: Blend the soup (I like to use an immersion blender) until it’s smooth (you may want to let it cool a little bit first). Stir in the cream and salt. Season with additional salt & pepper as needed.
    Two bowls of tomato soup with tomatoes off to the side.

    How to Make Homemade Tomato Soup From Fresh Tomatoes

    If you have fresh tomatoes from the garden or just want to make it from scratch, I have a few tips for how to prep your tomatoes. It’s hard to beat fresh homegrown tomatoes in a warm soup! Follow these tips to adapt this recipe for fresh tomatoes.

    • Fresh Tomatoes: You will need four large, fresh tomatoes if you are going to cook the soup this way!
    • Blanch and Peel: You don’t want the skins in the soup because they won’t blend up smoothly and add a different flavor than you will want. To remove the peel, boil a large pot of water. Cut an x on the bottom of each tomato. Drop the tomatoes in the boiling water for 60-90 seconds. Then pull them out and drop them in a bowl of ice water. This shock will loosen the skins off of the tomatoes.
    • Halve and Scrape Seeds (optional): If you don’t want any seeds in your soup, you can cut the tomatoes in half. Then using a spoon, you can scoop out the seeds.
    • Saute: After you have sauteed the onions and garlic, add the tomatoes and a little bit of broth. Saute until the tomatoes break apart when stirring, which would be about 10 minutes. Then add the broth and blend.

    Tomato soup in a white bowl with a hand dipping a piece of toast into it.

    Storing Leftovers

    Homemade tomato soup is so delicious and makes wonderful leftovers. You can even make extra and freeze it, and you might want to because this recipe is one you’ll want again and again!

    In the Refrigerator: Put your cooled tomato soup in an airtight container and store it in the fridge for up to 4 days.

    In the Freezer: Put your tomato soup in a plastic airtight bag and freeze for up to 6 months. I would recommend leaving out the heavy cream if you plan to freeze the soup. You can add it in when you are reheating the soup on the stove.

    Other Soup Recipes to Try

    I am such a huge fan of soup! I could eat soup every day and never get tired of it. Probably because there are so many flavors and varieties of soup! If you are in the mood for a great homemade recipe, I’ve got a few here that you absolutely have to try.

    • Add the butter and onion to a soup pot over medium-high heat. Sauté the onion for 5-7 minutes or until it’s lightly browned.

    • Stir in the garlic and stir until fragrant for 30 seconds.

    • Add in the tomatoes and chicken broth. Increase the heat to high and bring the soup to a boil. Reduce the heat and simmer for 20 minutes, covered, with the lid slightly ajar.

    • Blend the soup (I like to use an immersion blender) until it’s smooth (you may want to let it cool a little bit first). Stir in the cream and salt. Season with additional salt & pepper as needed.

    Serves: 4

    Calories243kcal (12%)Carbohydrates10g (3%)Protein3g (6%)Fat23g (35%)Saturated Fat14g (70%)Polyunsaturated Fat1gMonounsaturated Fat6gTrans Fat0.5gCholesterol66mg (22%)Sodium1292mg (54%)Potassium425mg (12%)Fiber2g (8%)Sugar6g (7%)Vitamin A1026IU (21%)Vitamin C19mg (23%)Calcium90mg (9%)Iron2mg (11%)

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

    Course Soup

    Cuisine American

    Keyword homemade tomato soup, tomato soup