Description: sweet, savory, garlicky. The carrots should be fork-tender, not mushy. They smell AMAZING while they cook–more savory than sweet by the smell, but carrots are naturally pretty sweet and the honey helps bring out the sweetness.
Peel and cut the carrots into 1-1 ½ inch pieces and place them in the bottom of a 4-quart crockpot.
Add the butter, honey, garlic, parsley, salt, and pepper on top. Cook on HIGH for 1 ½ hours, or on LOW for 2 ½-3 hours, or until the carrots are fork tender.
These crockpot carrots will become fork-tender from slowly cooking in your crockpot all day. The carrots have a delicious sweet and savory flavor from the sticky honey and bold garlic, all slathered in butter. They are the perfect side for your next Thanksgiving or Easter feast.
Leftover crockpot carrots can be stored in an airtight container in the refrigerator for up to 7 days. Reheat them in the microwave in 30-60 second increments, stirring between each increment.
You technically can freeze cooked carrots, but they will end up mushy after being frozen, thawed, and reheated. Because of this, I don’t recommend freezing these crockpot carrots.
You can add everything to the crockpot up to 24 hours in advance and keep it covered in the refrigerator until you are ready to put them on the crockpot base and cook them.
Quick Tips Title
Don’t cut the carrots too small! The smaller you cut the carrots, the faster they will cook. While cutting down the cook time might sound great, it also cuts down the time that allows the flavors to meld!
You may substitute the large, whole carrots for baby carrots.
When cutting large carrots, cut the thicker part into thinner pieces, and but the thinner part of the carrot into longer pieces. This will help them cook more evenly.
For variations in flavor, try swapping the honey out for brown sugar or real maple syrup!
Cranberry Jello Salad is the best combination of tart, tangy, and sweet! It’s similar to cranberry sauce but a little sweeter from the jello with undertones of orange and pineapple. Add it to your holiday spread and watch it disappear!
Reasons You’ll Love This Recipe
Easy to Make: No baking or complicated techniques are needed to whip up this simple recipe. You’ll just need to mix, chill, and enjoy!
Looks So Festive: Cranberry Jello Salad has the most gorgeous presentation. Top it with whipped cream, orange zest, and fresh cranberries. It will make a beautiful addition to your holiday table!
Perfect for the Holidays: Your Thanksgiving dinner must have at least one cranberry recipe! The sweet, tart flavors taste amazing and will go so well with your savory ham, turkey, and stuffing.
What’s in Cranberry Jello Salad?
You’ll only need six simple ingredients for this cranberry jello salad recipe. They come together to make something delicious. Check out the recipe card at the bottom of the post for all of the exact measurements.
Cranberry Jello: You’ll need two (3-ounce) packages of cranberry flavored gelatin. It’s the perfect base to add flavor to the salad while holding everything together.
Boiling Water: Dissolves the jello powder.
Can Cranberry Sauce: Whole berry cranberry sauce will give this dish plenty of texture. It will also really make the cranberry flavor shine through.
Can Crushed Pineapple: Use canned crushed pineapple for sweet-tart flavor and to ensure that your Jell-O salad sets properly.
Citrus Zest: A combination of orange and lemon zest will really make the flavors pop!
How to Make Cranberry Jell-O Salad
Cranberry jello salad comes together in just two simple steps. All you need is 5 minutes of prep and time to let it set. This fruity, festive dessert or side dish will be so beautiful at your next Thanksgiving or Christmas dinner.
Mix: Add the jello and boiling water to a large bowl and mix until the jello is completely dissolved.
Stir and Chill: Stir in whole cranberry sauce, crushed pineapple, and orange and lemon zest. Pour the mixture into a large serving bowl. Cover and chill in the fridge for at least 4 hours before serving.
Helpful Tips and Variations
Here are some helpful tips and slight variations to make this cranberry jello salad exactly how you like!
Make it Creamy: If you want a creamy cranberry jello salad, Add ½ cup of sweetened condensed milk.
Other Flavors: Cranberry jello is a seasonal item, so it might be hard to find outside of the holiday season. Instead of cranberry, you can use cherry, raspberry, or strawberry jello, or even orange gelatin.
Extra Add-Ins: Try adding ½ cup of toasted pecans or chopped walnuts, 1 cup of mini marshmallows, or both!
Use Canned Pineapple: Make sure you use canned pineapple and not fresh pineapple. There is an enzyme in fresh pineapple that prevents gelatin from becoming firm. So, your salad will never set up if you use fresh!
For Less Pineapple Flavor: Drain the pineapple juice if you’d like a little less pineapple flavor. If you do this, you will need to increase the boiling water amount to 2 cups.
Topping: Garnish with whipped cream or whipped topping and a dusting of orange zest on top for a little added flare!
How to Store Jello Salad Leftovers
This is a great side to volunteer to make for Thanksgiving. It’s super simple, and you can make it ahead of time. I’m all about low stress during the holidays.
Fridge: This is a great make-ahead dish! You can prepare it up to 3 days before serving it. It will stay good, covered in the fridge for up to 7 days.
Freeze: Because gelatin doesn’t freeze well, this cranberry jello salad cannot be frozen.
More Cranberry Recipes for the Holidays
Cranberry is the fruit of the season! From sweet to savory, I absolutely love cranberry recipes this time of year. Not only do they look bright and festive, but they have a wonderful sweet, tart, tangy flavor!
Cranberry Jello Salad is the best combination of tart, tangy, sweet! It's similar to cranberry sauce but a little sweeter from the jello with undertones of orange and pineapple. Add it to your holiday spread and watch it disappear!
Bao Buns are soft, pillowy buns made from a slightly sweet dough. They originate from China and are served with different types of fillings. You can enjoy them as a snack, as a side, or with dim sum.
Reasons You’ll Love This Recipe
Impressive: You can impress your guests with these incredibly soft and fluffy bao buns at your next get-together.
Cultural Experience: Treat your family to something new with this simple bao bun recipe. They will love the taste and learning experience.
Versatility: These buns are typically filled with savory or sweet options. The sky is the limit with what you choose to fill these with!
Ingredients Needed For Bao Buns
The ingredients needed to make these fun Baozi buns are simple and pantry staples. If you don’t have a steamer basket, you’ll need one for this recipe. For exact measurements, scroll to the bottom of the post.
WarmWater: Gives a base for the yeast and sugar to come alive!
Warm Milk: Helps feed the yeast to make it frothy.
Granulated Sugar: Adds sweetness and enhances the flavor of the dough.
Active Dry Yeast: It makes the dough rise, giving the buns their fluffy, soft texture.
Vegetable Oil: Helps the buns lightly brown.
All Purpose Flour: The main ingredient that forms the dough.
Baking Powder: This helps the buns rise faster and have a nice texture.
Salt: Enhances the flavors.
Bao Bun Recipe Instructions
Making bao buns is easier than you might think. Most of your time will be spent catching up on your favorite shows while the dough rises! It will be so much fun for you to try these delicious, soft, unique buns!
Form and Rise Dough
Whisk: In the bowl of a stand mixer, whisk together the water, milk, sugar, and yeast, cover it, and let it rest until it becomes foamy, for about 5 minutes.
Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Mix: When the yeast mixture is frothy, add the flour mixture and mix at medium speed using a dough hook until the dough forms, about 3-4 minutes. Increase the speed to medium-high and mix for another 4-5 minutes until the dough is smooth and not sticking to the sides of the bowl.
Form and Let Rise: Dump the gua bao bun dough out onto a lightly floured surface, then form it into a smooth ball. Lightly oil a bowl, place the dough into the bowl, cover it, and let it rest for at least 1 hour. The dough should double in size. While the dough rises, cut parchment paper into 4-inch squares and set aside.
Cut and Steam Bao Bun Dough
Roll Out, Cut, and Brush: Dump the risen bao bun dough out onto a lightly floured surface, then roll it out with a rolling pin to an even ¼-inch thickness. Using a 3-inch diameter cookie cutter or cup, cut the dough into circles, then brush the top of each bun with additional vegetable oil. Fold the buns in half, gently pressing them down to fold.
Let Rise: Place each bun on a piece of parchment paper on the pan, cover, and let the buns rise for another 30-45 minutes.
Boil: Prepare the steamer by adding 2 cups of water to a large pot, and fit the pot with a steamer ring. When the buns are ready, bring the water to a boil.
Steam and Enjoy: Fill the steamer basket with the buns on the individual parchment papers, leaving at least 1 inch of space between the buns. Place the steamer basket on the steamer ring on top of the pot with boiling water, then steam the buns for 10-12 minutes. The buns will fluff up and be firm to the touch without sticking to your fingers. You will need to work in batches. Fill the steamed buns with your choice of filling, and enjoy!
Baozi Tips and Tricks
Don’t let this recipe intimidate you. I’ve gathered some ideas to help you get started.
Steaming: I like using the bamboo steamer setup because it has two layers. This allows me to steam more buns simultaneously. However, you can use a regular steam insert that comes with certain pots.
Water level: The water will boil down as you steam the buns, so always check the water between batches and add more as needed.
How to Properly Store Leftover Bao Buns
Countertop: Cool the bao buns at room temperature, place them in an airtight container with room for them to keep from getting squished, and use the parchment pieces to keep them from sticking together.
Fridge and Freezer: Store in the fridge for up to 5 days, or in the freezer for up to 4 months
Bao Buns are soft, pillowy buns made from a slightly sweet dough. They originate from China and are served with different types of fillings. You can enjoy them as a snack, as a side, or with dim sum.
In the bowl of a stand mixer, whisk together the water, milk, sugar, and yeast. Cover and let it rest until it becomes foamy about 5 minutes.
In a separate bowl, whisk together the flour, baking powder, and salt.
When the yeast mixture is frothy add in the flour mixture and mix on medium speed using a dough hook until the dough forms, about 3-4 minutes.
Increase the speed to medium-high and mix for another 4-5 minutes until the dough is smooth and not sticking to the sides of the bowl.
Dump the dough out onto a lightly floured surface and form it into a smooth ball. Lightly oil a bowl and place the dough in it. Cover and let the dough rest for at least 1 hour. The dough should double in size.
While the dough rises, cut parchment paper into 4-inch squares and set aside.
Dump the risen dough out onto a lightly floured surface and roll it out to an even ¼-inch thickness.
Using a 3-inch diameter cookie cutter or cup, cut the dough out into circles. Brush the top of each bun with additional vegetable oil and fold the buns in half, gently pressing them down to fold.
Place each bun on a piece of parchment paper on the pan, cover, and let the buns rise for another 30-45 minutes.
Prepare the steamer by adding 2 cups of water to a large pot, fit the pot with a steamer ring. When the buns are ready, bring the water to a boil.
Fill the steamer basket with the buns, leaving at least 1 inch of space between the buns. Place the steamer basket on the steamer ring on top of the pot and steam the buns for 10-12 minutes.
They will fluff up and be firm to the touch without sticking to your fingers. You will need to work in batches.
Fill the finished buns with your choice of filling, and enjoy!
Notes
To use a regular steaming insert follow the same instructions, you will just need to work in more batches.
Keep an eye on your water level, you may need to add more water to the pot between steaming.
Corn pudding is creamy, slightly sweet, with a hint of savory! It’s packed with cream, butter, sweet and juicy corn kernels, all baked to perfection. It will be an awesome addition to your Thanksgiving spread, or make it for any weeknight.
Reasons You’ll Love This Recipe
Easy to Make: This corn pudding recipe only takes 15 minutes of prep and 45 minutes to cook! It’s so good and so easy!
Crowd Pleaser: It’s hard to make everyone happy when it comes to food, but not with this dish. Kids and adults both love this sweet and savory corn pudding.
This ingredient list is pretty simple! In fact, once you have your corn, you probably already have everything else in your kitchen! See the recipe card below for a list of exact ingredient measurements.
Butter: Helps make the pudding rich, with a smooth texture and a depth of flavor.
Room Temperature Heavy Cream: Gives the dish a smooth, creamy texture and flavor.
Room Temperature Large Eggs: Makes everything stick together and creates a custard like texture.
Granulated Sugar: Enhances the sweetness of the corn.
Cornstarch: Helps to thicken the mixture, giving it a custard creamy texture.
Baking Powder: Helps the pudding rise and become more fluffy and light.
Salt: Enhances the overall flavor of the dish.
Can Whole Kernel Corn: The main reason for making this dish, sweet CORN! I love how juicy and sweet it is.
Cans Cream-Style Corn: Adds to the yummy texture and flavor.
Let’s Make Some Corn Pudding!
This corn pudding is delicious and super easy to make! Plus, it only takes about 45 minutes… and that includes baking time!
Prep: Preheat the oven to 400 degrees. Spray a 2-quart baking dish with non-stick cooking spray. Drain the can of whole-kernel corn well to remove any excess liquid.
Dry Ingredients: In a small bowl, whisk together the cornstarch, baking powder, and salt, then set aside.
Combine: In a large bowl, whisk the eggs until combined. Add the cornstarch mixture and stir until combined.
Whisk: Whisk in the butter, heavy cream, creamed corn, and drained corn until fully combined.
Bake: Pour the batter into the prepared casserole dish and bake until golden brown, about 45 minutes. The center should be slightly jiggly.
Rest and Serve: Let the corn pudding rest for 5 minutes before serving.
Temperature Tip
*** Be careful not to overbake or underbake the corn pudding! It’s VERY helpful to use a thermometer to test the internal temperature of the corn pudding to read 180 degrees Fahrenheit. This temperature achieves the perfect texture.***
Corn Pudding Tips, Tricks and Variations
Butter: Make sure the melted butter is cooled before adding it to the batter.
Heavy Cream: Adds rich creaminess to the pudding. Bring it to room temperature before using because cold cream can cause lumps. Room temperature cream blends easier and creates a smoother batter.
Corn: Usetwo ears of fresh corn husked instead of canned corn!
Sugar: Use ¼ cup of sugar if you prefer your corn pudding less sweet!
Texture: Corn pudding should have a soft texture, much like custard. It isn’t like a typical cornbread casserole.
Flavor Add-ins: Add crispy bacon bits, green chiles, or chopped jalapeño pepper for a tasty flavor addition and texture.
Storage and Make Ahead Instructions
Refrigerator: Store cooled leftovers in an airtight container and then place them in the fridge for up to 4 days.
Make ahead: Prepare the corn pudding as directed. Cover and refrigerate for up to 2 days. Great for Thanksgiving prep! When ready to bake, let it rest on the counter for 1 hour before following the baking instructions.
To Reheat: To reheat, microwave portions of the corn pudding until warmed through.
Corn pudding is creamy, slightly sweet, with a hint of savory! It's packed with cream, butter, sweet and juicy corn kernels, all baked to perfection. It will be an awesome addition to your Thanksgiving spread, or make it for any weeknight.
Preheat the oven to 400 degrees. Spray a 2-quart baking dish with non-stick cooking spray. Drain the can of whole-kernel corn really well to remove any excess liquid.
In a small bowl, whisk together the cornstarch, baking powder, and salt. Set aside.
In a large bowl, whisk the eggs until combined. Add the cornstarch mixture and stir until combined.
Whisk in the butter, heavy cream, creamed corn, and drained corn until fully combined.
Pour the batter into the prepared casserole dish and bake until golden brown, about 45 minutes. The center should be slightly jiggly.
Let the corn pudding rest for 5 minutes before serving.
Million dollar mashed potatoes are unmatched when it comes to creamy velvety mashed potatoes. They get their intense flavors and smooth texture from letting the potatoes slow cook in chicken broth for so long. Then mixing them with cream cheese, butter and garlic takes them up to a whole new level!
Reasons You’ll Love This Recipe
Easy to Make: These slow cooker potatoes can save you so much time and effort, and they taste amazing!
Flavor: The amount of time the potatoes will cook in the chicken broth will make these potatoes so flavorful. You won’t want to have mashed potatoes made any other way!
This list of ingredients is short and sweet. You probably already have everything you need in your kitchen. You should definitely make these tonight with whatever you have planned for dinner. For exact measurements scroll to the bottom of the post.
Russet Potatoes: The star or the dish! They have the best texture for mashed potatoes in my opinion.
Unsalted Butter: Gives your potatoes a rich flavor and creamy texture.
Chicken Broth: Infuses a savory flavor into the potatoes as they cook.
Cream Cheese: Provides a creamy texture and a tangy flavor that complements the potatoes.
Garlic Powder: Adds that yummy savory flavor that makes everything better!
Salt and Black Pepper: To taste!
Slow Cooker Million Dollar Mashed Potato Recipe
If you are looking for an easy side dish that doesn’t take much work and tastes amazing this is the recipe for you. Get them in the crock pot, set it, and finish when you’re ready to eat dinner.
Cook: Add the potatoes and chicken broth to a large slow cooker and dot the top with butter. Cook on low for 6-8 hours, or on high for 3-4 hours.
Mash: Once the potatoes are done cooking, strain off the cooking liquid and reserve it. Use a hand masher or a potato ricer to mash all the potatoes to your liking.
Cream Cheese: Pour half of the reserved liquid over the top, add garlic powder and dot the top with the cubed cream cheese. Set the crockpot to the warm setting and cover it for 20-30 minutes, or until the cream cheese fully softens.
Combine: Stir the cream cheese into the potatoes. Add additional reserved liquid as needed until the potatoes are the desired texture. Season with salt and pepper to taste. Keep warm for up to 1 hour on the warm setting before serving.
Crock Pot Million Dollar Potatoes Tips and Variations
These million dollar mashed potatoes are fairly simple. Here are a few tips and pieces of advice for you to ensure they turn out perfectly smooth and creamy!
Half Recipe: For a smaller amount of potatoes, cut the recipe in half. Cook about 2-2.5 pounds of potatoes in a 4-quart slow cooker according to the instructions in the recipe card.
Vegetarian: You can use vegetable broth instead of chicken broth if you would like to make these vegetarian.
Additions: Add fresh herbs, grated parmesan, cheddar cheese, green onions or bacon bits to add some extra flare to these incredible potatoes.
USE RUSSET: Stick with russet potatoes because they have a lower water content compared to waxy potatoes. They hold their shape and resist getting watery after hours of cooking in liquid. They are the best potatoes for this recipe.
Gravy: If your family has to have gravy with their mashed potatoes. Make my brown gravy or easy turkey gravy.
How to Make Ahead and Properly Store Potatoes
These million dollar potatoes are a great side to add to any meal. You can have these made ahead of time
Make Ahead: Place your potatoes in the slow cooker the night before. Just be sure they are fully submerged in the chicken broth, otherwise, the peeled potatoes will oxidize and turn brown. Alternatively, keep the cut and peeled potatoes in a bowl and cover them completely with cold water. Drain off the water before adding the potatoes to the slow cooker.
Time Your Potatoes: I recommend cooking the potatoes according to when they finish cooking. You want them to be done with just enough time for you to mash and finish them before you plan to serve them. Otherwise, you may keep the finished potatoes warm in the slow cooker for up to 2 hours.
Refrigerator: Million dollar mashed potatoes should be stored in the fridge in an airtight container. They will keep for up to 5 days.
More Mashed Potato Recipes
Potatoes are my love language! I could eat mashed potatoes every day of the week and with anything! Here are a few different ways you can make them!
Million dollar mashed potatoes are unmatched when it comes to creamy velvety mashed potatoes. They get their intense flavors and smooth texture from letting the potatoes slow cook in chicken broth then mixing them with cream cheese, butter and garlic.
Course Side Dish
Cuisine American
Keyword cream cheese mashed potatoes, crockpot mashed potatoes, easy holiday potatoes, million dollar mashed potatoes, million dollar potatoes
Add the potatoes and chicken broth to a large slow cooker and dot the top with butter.
Cook on low for 6-8 hours, or on high for 3-4 hours.
Once the potatoes are done cooking, strain off the cooking liquid and reserve it. Use a hand masher or a potato ricer to mash all the potatoes to your liking.
Pour half of the reserved liquid over the top, add garlic powder and dot the top with the cubed cream cheese. Cover and set the crockpot to the warm setting for 20-30 minutes, or until the cream cheese is fully softened.
Stir the cream cheese into the potatoes, adding additional reserved liquid as needed until the potatoes are the desired consistency. Season with salt and pepper to taste. Keep warm for up to 1 hour on the warm setting before serving.
Cream cheese biscuits have a slight twist to the classic version. With the added cream cheese, they have a softer, more fluffy texture with an added tangy flavor that is so good!
Reasons You’ll Love This Recipe
Easy to Make: These biscuits use pantry staples and only take 30 minutes to make from start to finish!
Better Flavor and Texture: The cream cheese in this recipe gives the biscuits a softer texture and better flavor than traditional biscuits.
You can make these delicious biscuits up in no time! You should already have all of the ingredients in your pantry. For exact measurements, scroll to the bottom of the post.
All Purpose Flour: The main ingredient that provides structure.
Baking Powder: Helps the biscuit’s texture remain fluffy and airy.
Salt: Enhances the flavors.
ColdUnsalted Butter: Adds a depth of flavor and creamy richness.
Cream Cheese: The secret ingredient that sets these biscuits apart. It adds a tangy flavor and a soft, fluffy texture.
ColdButtermilk: Adds to the tanginess and delicious flavor while keeping the biscuits from being dry.
Melted Butter: Spread on top of the biscuits before baking to give them a golden brown top.
How to Make Cream Cheese Biscuits
You can make these cream cheese biscuits in just 30 minutes. They are easy to make, and your family will love scarfing these down for brunch or an after-school snack. Follow my steps below to ensure they turn out perfect!
Whisk: Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Whisk together the flour, baking powder, and salt in a large bowl.
Grate and Cut: Using a cheese grater, grate the butter. Dice the cold cream cheese into small cubes. Add the grated butter and diced cream cheese to the dry ingredients.
Cut: Cut the butter and cream cheese into the flour mixture using a pastry cutter or the back of a fork.
Mix: When the butter and cream cheese have been incorporated, add the buttermilk and mix the dough with the pastry cutter until a shaggy dough forms.
Knead: Dump the dough onto a lightly floured surface. Work the dough with your hands until it comes together. Don’t overwork the dough, or your biscuits will be tough.
Roll and Cut: Roll dough out with a rolling pin into a 1/2-inch thick rectangle. Cut the biscuits out of the slab using a biscuit cutter or cup with about a 3-inch diameter. Roll the dough out again and continue the process until all the dough is used.
Baking Sheet: Place the biscuits spaced 1 inch apart on the parchment-lined baking sheet.
Brush and Bake: Brush the cream cheese biscuits with melted butter and bake for 15-20 minutes until they are lightly golden brown on the top and bottom.
Buscit Tips and Variations
This cream cheese biscuit recipe is quite simple, but I want to make sure it turns out perfect for you every time. Follow these tips so your biscuits are nice and fluffy!
COLDCream Cheese and Butter: Be sure you are using cold butter and cream cheese, if they are too warm you won’t get flaky layers and the biscuits will be chewy
Don’t Over Knead Dough: When you are kneading the dough together don’t overwork it. Handling the dough too much will create tough dough and warm the butter and cream cheese too much. The dough should just come together enough for you to roll out.
How ToMake Buttermilk: If you don’t have buttermilk you can make some by adding 1 tablespoon of vinegar or lemon juice to 1 cup milk. Stir the vinegar and milk together and let it rest for at least 5 minutes. I prefer whole milk but 2% can also be used.
How to Properly Store Leftover Biscuits
Countertop or Fridge: Store leftovers at room temperature for 1 day, or in the fridge in an airtight container for 3 days.
Freezer: Freeze the leftover dough in a single layer on a baking sheet, then transfer it to a bag once it’s solid. Thaw in the fridge overnight and bake as usual when you’re ready to enjoy them. You can also freeze already baked biscuits in a freezer safe zip lock bag. Let thaw before eating.
More Easy Biscuit Recipes To Try
I love having homemade biscuits with bacon and eggs on a Saturday morning. Here are a few of my favorite recipes for you to try! Share your favorites with me in the comments!
Cream cheese biscuits are a slight twist on the classic version. With the added cream cheese, they have a softer, more fluffy texture and a tangy flavor that is so good!
Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, and salt.
Using a cheese grater, grate the butter. Dice the cold cream cheese into small cubes.
Add the grated butter and diced cream cheese to the flour mixture. Using a pastry cutter or the back of a fork, cut the butter and cream cheese into the flour mixture.
When the butter and cream cheese have been incorporated, add in the buttermilk and keep mixing the dough with the pastry cutter until a shaggy dough forms.
Lightly flour a work surface and dump the dough out onto it. Work the dough with your hands until it comes together. Don't overwork the dough, or your biscuits will be tough.
Roll the dough out into a 1-inch thick slab. Using a cookie cutter or cup with about a 3-inch diameter cut the biscuits out of the slab. Roll the dough out again and continue the process until all the dough is used.
Place the biscuits spaced 1 inch apart on the parchment-lined baking sheet.
Brush the biscuits with melted butter and bake for 15-20 minutes until they are lightly golden brown on the top and bottom.
Notes
The cream cheese and butter need to be cold. Using room temperature or slightly warmed butter will not result in light, fluffy biscuits.
When kneading the dough, don’t overwork it; knead just enough to bring it together. Over-kneading will result in tough biscuits.
Make buttermilk from scratch by mixing 1 cup whole milk and 1 tablespoon vinegar or lemon juice. Let it sit for 5 minutes before using it.
This creamy Mushroom Casserole is an impressive side dish to any meal! It’s loaded with tender mushrooms mixed in a cheesy decadent sauce, then baked with a panko herb topping.
Reasons to LOVE This Casserole
Rich and Creamy: The creamy richness of this decadent casserole is unmatched! Cream cheese, sour cream, and parmesan cheese are always a winning combination.
Loaded With Mushrooms: Calling all mushroom lovers! The texture and flavor of the mushrooms in this casserole will blow everyone’s minds!
Crowd-Pleasing Side Dish: Serve this side dish for holidays or to impress your dinner guests. Everyone goes back for seconds!
Ingredients to Make Mushroom Casserole
With a few pantry ingredients and lots of mushrooms, this mushroom casserole comes together in one pan and bakes together in a casserole dish. The panko topping is the perfect finishing touch to this recipe!
Baby Bella Mushrooms: Yes, 2 pounds! It seems like a lot, but they cook down in volume making them perfectly tender and flavorful in this casserole!
Garlic: Fresh minced garlic adds flavor.
Unsalted Butter: Unsalted butter helps to control the salt.
Sour Cream: Sour cream brings a tangy flavor to the casserole.
Parmesan Cheese: Shredded parmesan melts into the casserole making it cheesy and delicious!
Salt: Enhances the flavors in the casserole.
Black pepper: Freshly ground cracked black pepper is the best!
Panko Breadcrumbs: Add a slightly crunchy texture! You can use plain or seasoned breadcrumbs if you prefer.
Fresh Parsley: Fresh chopped parsley gives the panko topping a touch of herb flavor.
Mushroom Casserole Recipe
This cheesy mushroom casserole is a crowd-pleasing side dish that everyone will devour! You are going to love all of its wonderful flavors and textures! Follow the steps below and on the recipe card.
Cook the Mushrooms: Preheat the oven to 375 degrees Fahrenheit and spray a 2-quart baking dish with non-stick cooking spray. Set aside. Add the mushrooms and 3 tablespoons of butter to a large skillet with the butter and cook for 3-4 minutes over medium heat, until the mushrooms have released their liquid.
Add Garlic and Butter: Stir the mushrooms occasionally and cook for about 10 minutes or until the liquid has mostly evaporated. Add the garlic and 1 more tablespoon of butter and cook for 2 minutes.
Stir and the Cheeses, Salt, and Pepper: Stir in the cream cheese, sour cream, parmesan cheese, salt, and pepper.
Cook and Transfer to Baking Dish: Cook for 3-4 minutes until the cheese has melted and everything is fully incorporated. Transfer the mushroom mixture to the prepared baking dish.
Topping and Bake: In a medium bowl, melt the remaining 2 tablespoons of butter. Add the panko and chopped parsley then stir to combine. Sprinkle the panko mixture evenly over the top of the mushrooms and bake for 15-20 minutes, until the panko has turned golden brown.
Tips and Variations For Mushroom Casserole
Here are some simple tips and ways to make this mushroom casserole recipe your own! This is the tastiest side dish and I know your family will love it!
Mushrooms: You may use baby bella mushrooms as listed in the recipe card, but use other varieties such as white button, portabello, or cremini mushrooms. And if you have leftover mushrooms, make these easy air fryer mushrooms or my favorite balsamic mushrooms!
Gluten-Free Option: To make this a gluten-free casserole, eliminate the panko topping and instead sprinkle additional parmesan cheese over the top before baking. Top with freshly chopped parsley.
Cheese: You may replace the parmesan cheese with gruyere, mozzarella, swiss, or sharp cheddar cheese.
Browning Tips: If your casserole is cooked through but your panko topping isn’t browning very well then I have a tip! Turn the broiler on high and let the panko crisp up for 1-2 minutes. Keep a close eye on the casserole because the broiler can cause it to go from golden brown to burned quickly!
Tip For Cooking Mushrooms
Be sure to let the mushrooms cook long enough for the liquid almost to completely evaporate. Mushrooms have a very high water content and if you don’t let them all cook down, then your casserole will end up watery. Plus cooking down all that mushroom liquid helps concentrate the delicious mushroom flavor!
Storing and Reheating Leftovers
This mushroom casserole is even better the next day because the flavors meld together as it sits! So, I sure hope you have leftovers to enjoy later!
In the Refrigerator: If you have leftovers, keep them in an airtight container in the fridge for up to 5 days. To ensure the best texture, I don’t recommend freezing this mushroom casserole.
To Reheat: Reheat leftovers in the oven at 350 degrees Fahrenheit for 10-20 minutes. Alternatively, microwave individual portions for 1-2 minutes.
Make Ahead: The mushroom mixture of this casserole recipe can be prepared up to 2 days in advance. Store covered in the refrigerator until you are ready to bake your mushroom casserole. Let the casserole come to room temperature while you preheat the oven and make the panko topping. Sprinkle the topping on the casserole before baking!
This creamy Mushroom Casserole is an impressive side dish to any meal! It's loaded with tender mushrooms mixed in a cheesy decadent sauce, then baked with a panko herb topping.
Course Side Dish
Cuisine American
Keyword Mushroom Casserole, Mushroom side dish, Stuffed Mushroom Casserole
Preheat the oven to 375 degrees Fahrenheit and spray a 2-quart baking dish with non-stick cooking spray. Set aside.
Add the mushrooms and 3 tablespoons of butter to a large skillet with the butter and cook for 3-4 minutes over medium heat, until the mushrooms have released their liquid.
Stir the mushrooms occasionally and cook for about 10 minutes until the liquid has mostly evaporated. Add the garlic and 1 more tablespoon of butter and cook for 2 minutes.
Stir in the cream cheese, sour cream, parmesan cheese, salt, and pepper.
Cook for 3-4 minutes until the cheese has melted and everything is fully incorporated. Transfer the mushroom mixture to the prepared baking dish.
In a medium bowl, melt the remaining 2 tablespoons of butter. Add the panko and chopped parsley and stir to combine.
Sprinkle the panko mixture evenly over the top of the mushrooms and bake for 15-20 minutes, until the panko has turned golden brown.
Garlic fried rice is one of the most common Filipino rice dishes. It combines leftover rice with crispy fried garlic, all tossed together with seasonings to create something simple that is incredibly flavorful!
Reasons You’ll Love This Recipe
Easy to Make: This delicious side dish only takes about 15 minutes to make. Crisp up minced garlic, toss in your leftover rice, add some seasonings, and it’s ready!
Flavorful: There is just something so satisfyingly good about simple ingredients. They are seriously the best!
Ingredients You Need To Make Filipino Fried Garlic Rice
This recipe only uses a few simple ingredients you already have at home. Not sure what to do with leftover rice? This recipe is all you need! It’s the perfect side to any meal. Scroll to the bottom of the post for exact measurements.
Garlic Cloves: The star of the dish! Fresh is best, but you can use pre-minced if that’s what you have on hand.
Vegetable Oil: Helps fry and crisp up the garlic and adds moisture back into the rice.
Cooked Rice: You can make rice for this recipe, but leftovers really work best because they aren’t sticky.
Onion Powder: Adds a nice savory flavor that complements the garlic.
Salt and Pepper: Enhance the flavors in the dish.
Green Onions: For garnish and a pop of color.
How to Make Garlic Fried Rice
Collect your ingredients, heat your pan up, and let the magic begin. You will love how quickly and easily you can make this delicious side dish. Your kids will love it and might just eat it instead of your main dish!
Add: In a large wok or non-stick pan, add the oil and heat over medium-high heat, then add the minced garlic.
Crisp: Stir and cook for 2-3 minutes until golden brown and crispy.
Stir: Add in the cooked and cooled rice, then stir the rice into the oil and garlic.
Cook and Serve: Season with onion powder, salt, and pepper. Cook for 2-3 minutes allowing the rice to get crispy. Stir the rice and continue to cook for about 5 minutes to achieve a fried rice texture. Garnish with sliced green onion and serve warm.
Garlic Fried Rice Tips and Variations
Whether you prefer a simple, classic version or want to add in vegetables, proteins, or sauces, there’s a way to tailor the dish to your taste.
Garlic: Fresh is a MUST! Chop or mince the garlic to your desired size. I like bigger pieces for lots of garlic crunch! Be careful not to burn the garlic.
Rice: The key to fried rice is to use cooked and cooled rice! Leftover or day-old rice helps keep your fried rice from being mushy.
Butter: Add flavor and use butter instead of oil. Sometimes I use half butter and half oil and it’s delicious!
Add Eggs: Scramble eggs into the rice for added protein! Filipino garlic fried rice doesn’t traditionally have eggs, but feel free to add eggs like my easy fried rice recipe.
Season with Soy Sauce: Add one tablespoon of soy sauce to add umami flavor!
Storing and Reheating Leftovers
Garlic fried rice is delicious for breakfast, lunch, and dinner! It’s traditionally served in the Philippines for breakfast with an egg on top. Save this rice for breakfast and try it out.
In the Refrigerator: Transfer to an airtight container and store in the fridge for up to 4 days.
To Reheat: Reheat individual portions of rice in the microwave at 1-minute intervals. Stirring in between should do the trick! Add a splash of soy sauce if you want to add extra moisture and flavor.
More Fried Rice Recipes to Try
If you have leftover rice and are looking for ways to use it, then you’ve come to the right place. Here are some great rice recipes I am sure you’ll love.
Garlic fried rice is one of the most common Filipino rice dishes. It combines leftover rice with crispy fried garlic, all tossed together with seasonings to create something simple yet incredibly flavorful!
In a large wok or non-stick pan, add the oil and heat over medium-high heat. Add the minced garlic.
Stir and cook for 2-3 minutes until golden brown and crispy.
Add in the cooked and cooled rice. Stir the rice into the oil and garlic.
Season with onion powder, salt, and pepper. Cook for 2-3 minutes allowing the rice to get crispy. Stir the rice and continue to cook for about 5 minutes to achieve a fried rice texture.
Irresistibly crispy Smashed Brussels Sprouts are simple to make, loaded with delicious flavor, and have the best crunchy texture. These pair well with almost any protein and will definitely upgrade your side dish game!
Reasons You’ll Love This Recipe
Nutrient-Rich Side: Smashed Brussels sprouts taste wonderful and are loaded with vitamins and fiber. You’ll want to make these on the regular!
Simple: You only need four ingredients and 20 minutes of prep time to have a healthy snack or side dish to go with creamy Tuscan garlic chicken, grilled tri-tip, or any main dish you can think of!
Delicious Flavor and Texture: These are not only flavorful, but they also have an amazing crunchy texture. Even kids gobble these up!
Crispy Smashed Brussels Sprouts
Smashed Brussels sprouts are a spin-off the very popular and very delicious smashed potatoes recipe. They’re just as easy to make and are the perfect side dish or appetizer. I might even like these more than smashed potatoes because they are addictively crispy and caramelized around the edges. So addictive, in fact, I sometimes can’t stop myself from eating them straight off the pan!
Crispy Brussels Sprouts Ingredients
You won’t believe that just four simple ingredients can bring so much flavor! The whole smashing method takes this green vegetable to the next level. The exact measurements of the ingredients are in the recipe card at the bottom of the page.
Brussels Sprouts: This recipe uses about one pound of cleaned and trimmed whole Brussels sprouts.
Olive Oil: This recipe uses a generous amount of olive oil to cook the Brussels. This will help them to become crispy and keep them from burning.
Salt and Black Pepper: All you need is a simple seasoning of flakey salt and black pepper.
How to Make Smashed Brussels Sprouts
These smashed Brussels sprouts are a unique side dish that everyone will love! They’re so good that your family will be swiping them from the sheet pan before you can get them to the table!
Boil: Preheat the oven to 425 degrees Fahrenheit and bring a large pot of salted water to a rolling boil over high heat. Par-cook the Brussels sprouts by adding them to the water and boil for 15-18 minutes. Strain the Brussels sprouts from the water and drain them in the colander for 5-10 minutes.
Season: Spread the Brussels sprouts out in a single layer on a large baking sheet, then drizzle with olive oil. Sprinkle with a couple of generous pinches of flakey salt and freshly ground black pepper. Toss until all the Brussels sprouts are evenly coated.
Smash and Roast: Use a flat-bottomed glass or measuring cup to smash each tender Brussels sprout flat against the baking sheet. Bake the Brussels sprouts for 10-15 minutes. Once the underside is crispy, flip them all over and roast for another 10-15 minutes until both sides are crisp.
Tips and Variations for the Best Brussels Sprouts
This Brussels sprouts recipe could not be any easier! However, here are a few tips and variations so your family will go crazy over these every time you make them.
Brussels Sprouts Size: If your Brussels sprouts are extra large, you can cut them in half instead of roasting them whole. Smash them with the cut side down on the baking sheet.
Drying the Sprouts: It can help to pat each Brussels sprout dry with a clean kitchen towel or paper towel. The more water that is left on them, the longer they will have to roast before they become crispy. Patting them dry helps remove the extra moisture before roasting.
Add Seasonings: I like these with just salt, pepper, and olive oil, but you can add a little more flavor by adding ¼ teaspoon of garlic powder, Italian seasoning, or crushed red pepper to the Brussels sprouts before you toss them. You could even add a squeeze of fresh lemon juice over the top when they come out of the oven.
Make Them Cheesy: For a little extra flare, add ¼-⅓ cups of finely grated parmesan cheese to the tops of the Brussels sprouts about 5 minutes before they are done cooking.
Best Freshly Cooked: Avoid cooking these too far ahead of when you plan to serve them. The longer they sit, the more crispiness they will lose! They are best fresh out of the oven.
Storing Leftover Smashed Brussels Sprouts
Make-Ahead Option: You can par-cook the Brussels sprouts in advance to save on prep time. Once they finish boiling, transfer them to a bowl of ice water to stop the cooking. Store them in an airtight container lined with 2-3 paper towels to absorb the excess water. When you are ready to finish them, continue as directed in the recipe card.
In the Refrigerator: Cooked smashed Brussels sprouts can be stored in an airtight container for up to 4 days.
To Reheat: You can reheat them in a 350-degree Fahrenheit oven for 5 minutes or in an air fryer at 350 degrees Fahrenheit for 2-3 minutes.
More Delicious Sides
A delicious side dish recipe is the perfect way to complete a meal and really take it to the next level! I have so many wonderful sides that you’ll want to try. You can find all of my side dish recipes here. Below are some favs that I make for my family on repeat!
Irresistibly crispy Smashed Brussels Sprouts are simple to make, loaded with delicious flavor, and have the best crunchy texture. These pair well with almost any protein and will definitely upgrade your side dish game!
Preheat the oven to 425 degrees Fahrenheit and bring a large pot of salted water to a rolling boil over high heat.
Par-cook the Brussels sprouts by adding them to the water and boil for 15-18 minutes. Strain the Brussels sprouts from the water and drain them in the colander for 5-10 minutes.
Spread the brussel sprouts out in a single layer on a large baking sheet and drizzle with olive oil and sprinkle with a couple generous pinches of flakey salt and freshly ground black pepper. Toss until all the Brussels sprouts are evenly coated.
Use a flat-bottomed glass or measuring cup to smash each Brussels sprout flat against the baking sheet.
Roast the Brussels sprouts for 10-15 minutes. Once the underside is crispy, flip them all over and roast for another 10-15 minutes until both sides are crisp. Serve immediately.
Garlic Butter Rice is the perfect side dish for dinner! A simple mix of butter, sautéed onion, garlic, and chicken broth gives this rice tons of great flavor. It’s easy to make and tastes amazing!
Reasons You’ll Love This Recipe
Super Flavorful! This garlic butter rice is simple yet loaded with flavor! It will elevate any meal to the next level. Your entire family will love it!
Quick and Easy:Only 10 minutes of prep time is all you need, and then it’s totally hands-off! You can work on the main dish while it’s cooking!
Versatile: You can serve this rice as-is or add additional ingredients to make it more of a pilaf. The flavors are mild enough to pair with a variety of different mains.
What is Garlic Butter Rice?
This delicious garlic butter rice combines long-grain white rice, butter, garlic, onion, and chicken broth. It’s hassle-free to make and can be simmering while you work on the main dish.
One of the best parts of this recipe is that it’s versatile enough to be served alongside a variety of different mains! Whether you’re serving your family dinner or hosting a large gathering, this garlic butter rice is always a winner. We love it with air fryer steak, crispy parmesan garlic chicken, and this grilled tilapia!
Ingredients You’ll Need
All you need to whip up this delicious garlic butter rice is a handful of simple ingredients. Its light, savory flavor perfectly complements any main course without stealing the show. Scroll to the recipe card at the bottom of the post for exact measurements.
Butter: The star of this rice for adding creaminess and richness!
Yellow Onion and Garlic: Infuses the rice with the most wonderful savory flavor.
Chicken Broth: Adds moisture and delicious flavor to the rice as it cooks. Substitute with vegetable broth to keep this dish vegetarian.
Rice: Dry long-grain white rice turns out perfectly fluffy and tender. You could use basmati rice or jasmine rice as a substitute.
Salt & Pepper: To taste!
Herbs: Garnish with fresh parsley for a pop of color.
How to Make Garlic Butter Rice
This is one of those easy recipes that’s good to have in your back pocket when you need a quick side that everyone loves. You’ll be making it on repeat! It’s hands-off and can be ready to serve in less than 30 minutes.
Melt Butter: Melt one tablespoon of butter in a large saucepan over medium heat. Add yellow onion and sauté until tender, about 3 minutes.
Sauté: Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
Add Broth: Pour in the chicken broth and season with salt and pepper to taste. Bring the mixture to a boil.
Simmer: Add the rice and stir once. Cover with a lid then reduce the heat to low. Simmer until the liquid is absorbed, about 18-20 minutes.
Let Rest: Remove from heat and let the rice rest for 5-10 minutes.
Add More Butter and Fluff: Add the remaining two tablespoons of butter, then fluff the rice with a fork. Garnish with fresh parsley and enjoy!
Tips for Making Garlic Butter Rice
Here are some simple tips for the best garlic butter rice!
Garlic: This rice recipe calls for 4 garlic cloves, but feel free to use more if you LOVE garlic flavor! Or use 1 teaspoon garlic powder in place of the cloves if you prefer.
Rice: Rinse and strain your rice before cooking it. This makes it extra fluffy when it’s cooked. No one wants sticky or mushy rice! Long-grain rice is best for this recipe. Try using Jasmine, basmati, or whole-wheat rice. Just remember that the cooking time for whole-wheat rice is longer.
Salt: The amount of salt in this recipe is a personal preference. It also depends on the chicken broth that you use. If it’s low-sodium, you will want to add more salt to flavor the rice.
Chicken Broth: Use low-sodium if you prefer! Chicken bouillon packs more flavor if you want to use that instead of the broth.
Storing Leftover Rice
Leftover garlic butter rice is delicious! Here is how to store it so it stays fresh:
In the Refrigerator: Let the rice cool to room temperature, then store it in an airtight container in your fridge. Leftover rice will last about 3-4 days.
To Reheat: Reheat in the microwave until warmed through. Add a splash of chicken broth before rewarming to add moisture.
More delicious rice recipes
A tasty rice dish can complement a variety of meals. Whether you’re serving tacos or fish, I have a rice recipe for you! Here are a few of our family favorites for you to try!
Garlic Butter Rice is the perfect side dish for dinner! A simple mix of butter, sautéed onion, garlic, and chicken broth gives this rice tons of great flavor. It's easy to make and tastes amazing!
