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  • Cheesy Quick Bread

    Cheesy Quick Bread

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

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

    Reasons You’ll Love This Recipe

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

    Cheesy Quick Bread Ingredients

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

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

    How to Make Cheesy Quick Bread

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

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

    Cheesy Quick Bread Tips

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

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

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

    Storing Leftovers

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

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

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

    More Quick Bread Recipes

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

    Print

    Cheesy Quick Bread

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

    Ingredients

    Instructions

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

    Nutrition

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

    Candied Yams

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

    Overhead shot of baked candied yams

    Reasons You’ll Love This Recipe

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

    Ingredients Needed to Make Candied Yams

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

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

    How to Bake Candy Yams

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

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

    Crockpot Candied Yams

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

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

    Tips and Variations for Baked Candied Yams

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

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

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

    How to Store and Reheat Leftover Candied Yams

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

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

    Close up shot of baked candied yams.

    More Sweet Potato Recipes

    Print

    Candied Yams

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

    Ingredients

    Instructions

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

    Nutrition

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

    Green Beans Almondine

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

    Overhead shot of green beans Almondine in a serving platter.

    Reasons You’ll Love This Recipe

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

    Ingredients You’ll Need

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

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

    Easy Green Beans Almondine Recipe

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

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

    My Top Green Bean Almondine Tips

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

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

    Close up shot of green beans Almondine.

    Storage and Make Ahead Instructions

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

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

    More Easy Side Dishes

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

    Print

    Green Beans Almondine

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

    Ingredients

    Instructions

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

    Nutrition

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

    Turkey Stuffing Balls

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

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

    Reasons You’ll Love This Recipe

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

    Ingredients in Turkey Stuffing Balls

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

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

    Turkey Stuffing Balls Recipe

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

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

    Tips for Making Turkey Stuffing Balls

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

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

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

    How to Store Leftover Turkey Stuffing Balls

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

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

    Close up shot of a bowl of turkey stuffing meatballs.

    More Ways to Use Thanksgiving Leftovers

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

    Print

    Turkey Stuffing Balls

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

    Ingredients

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

    Instructions

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

    Notes

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

    Nutrition

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

    Crockpot Carrots

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

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

    Print

    Crockpot Carrots

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

    Ingredients

    Instructions

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

    Nutrition

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

    Leftovers Callout Title

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

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

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

    Quick Tips Title

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

  • Cranberry Jello Salad

    Cranberry Jello Salad

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

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

    Reasons You’ll Love This Recipe

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

    What’s in Cranberry Jello Salad?

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

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

    How to Make Cranberry Jell-O Salad

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

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

    Helpful Tips and Variations

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

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

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

    How to Store Jello Salad Leftovers

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

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

    Close up shot of the cranberry jello salad.

    More Cranberry Recipes for the Holidays

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

    Print

    Cranberry Jello Salad

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

    Ingredients

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

    Instructions

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

    Nutrition

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

    Bao Buns

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

    Overhead shot of bao buns in a bamboo steamer.

    Reasons You’ll Love This Recipe

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

    Ingredients Needed For Bao Buns

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

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

    Bao Bun Recipe Instructions

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

    Form and Rise Dough

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

    Cut and Steam Bao Bun Dough

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

    Baozi Tips and Tricks

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

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

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

    How to Properly Store Leftover Bao Buns

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

    Overhead shot of cooked bao buns in a bamboo steamer.

    More Chinese-Inspired Recipes

    Print

    Bao Buns

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

    Equipment

    • 1 Bamboo steamer basket, or steam pot insert

    Ingredients

    Instructions

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

    Notes

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

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

    Nutrition

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

    Corn Pudding

    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.

    Overhead shot of corn pudding in a baking dish with a serving spoon in it.

    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.
    • Versatile: This dish goes well with everything! It’s great with all the Thanksgiving items like turkey, green bean casserole, rolls, and stuffing.

    Ingredients for 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.
    Overhead shot of labeled ingredients.

    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!

    1. 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.
    2. Dry Ingredients: In a small bowl, whisk together the cornstarch, baking powder, and salt, then set aside.
    3. Combine: In a large bowl, whisk the eggs until combined. Add the cornstarch mixture and stir until combined.
    4. Whisk: Whisk in the butter, heavy cream, creamed corn, and drained corn until fully combined.
    5. Bake: Pour the batter into the prepared casserole dish and bake until golden brown, about 45 minutes. The center should be slightly jiggly.
    6. 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.***

    Overhead shot of drained corn in a strainer.
    Overhead shot of the cornstarch, salt and baking powder in a glass bowl.
    Overhead shot of eggs whisked in a glass bowl.
    Overhead shot of eggs with cornstarch mixture.
    Overhead shot of egg and cornstarch mixture with corn, creamed corn, butter, and heavy cream in a glass bowl.
    Overhead shot of corn pudding ingredients in a baking dish ready to go in the oven.

    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: Use two 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. 

    Close up shot of corn pudding in a serving spoon.

    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.

    Overhead shot of a bowl of corn pudding.

    More Corn-Inspired Dishes

    Print

    Corn Pudding

    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.
    Course Side Dish
    Cuisine American
    Keyword corn casserole, corn casserole, thanksgiving sides, corn pudding, corn pudding recipe
    Prep Time 15 minutes
    Cook Time 45 minutes
    0 minutes
    Total Time 1 hour
    Servings 8 people
    Calories 198kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • 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.

    Nutrition

    Serving: 1serving | Calories: 198kcal | Carbohydrates: 13g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 119mg | Sodium: 389mg | Potassium: 98mg | Fiber: 0.1g | Sugar: 9g | Vitamin A: 574IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 0.5mg
  • Million Dollar Mashed Potatoes

    Million Dollar Mashed Potatoes

    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!

    Overhead shot of plated million dollar mashed potatoes.

    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!
    • Versatile: These potatoes will make everyone happy at any meal. Pair them with my perfect air fryer steak, my marry me meatballs, or my Boursin pork chops.

    Ingredients For Million Dollar Mashed Potatoes

    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!
    Overhead shot of labeled ingredients.

    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.

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    Overhead shot of cubed potatoes in crockpot.
    Overhead shot of cooked potatoes in crockpot.
    Overhead shot of someone mashing potatoes into the crock pot.
    Overhead shot of mashed potatoes with cream cheese cubed over the top.

    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.

    Overhead shot of million dollar mashed potatoes with wooden serving spoon.

    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.

    Close up shot of someone scooping a serving of million dollar mashed potatoes out of the crock pot.

    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!

    Print

    Million Dollar Mashed Potatoes

    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
    Prep Time 25 minutes
    Cook Time 8 hours 30 minutes
    Total Time 8 hours 55 minutes
    Servings 12 servings
    Calories 287kcal
    Author Alyssa Rivers

    Equipment

    • Slow Cooker

    Ingredients

    Instructions

    • 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.

    Nutrition

    Calories: 287kcal | Carbohydrates: 36g | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 288mg | Potassium: 827mg | Fiber: 2g | Sugar: 2g | Vitamin A: 493IU | Vitamin C: 11mg | Calcium: 48mg | Iron: 2mg
  • Cream Cheese Biscuits

    Cream Cheese Biscuits

    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!

    Angle shot of cream cheese biscuits stacked on a plate.

    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.
    • Comfort Food: This quick comfort food is so satisfying and delicious. Serve them warm with honey butter, strawberry jam, or with my biscuits and gravy.

    Ingredients for Cream Cheese Buttermilk 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.
    • Cold Unsalted 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.
    • Cold Buttermilk: 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.
    Overhead shot of labeled ingredients.

    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!

    1. 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.
    2. 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.
    3. Cut: Cut the butter and cream cheese into the flour mixture using a pastry cutter or the back of a fork.
    4. 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.
    5. 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.
    6. 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.
    7. Baking Sheet: Place the biscuits spaced 1 inch apart on the parchment-lined baking sheet.
    8. 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.
    Overhead shot of dry ingredients in a glass bowl.
    Overhead shot of flour mixture with shredded butter and cubes of cream cheese in a bowl.
    Overhead shot of flour mixture combined with the butter and cream cheese.
    Overhead shot of flour, cream cheese and butt mixture with buttermilk poured over the top.
    Overhead shot of flour, butter and buttermilk mixture on a countertop.
    Overhead shot of the cream cheese biscuit dough rolled out next to a rolling pin.
    Angle shot of biscuit rounds on parchment paper on a baking sheet.
    Overhead shot of biscuit round being brushed with butter before being baked.

    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!

    • COLD Cream 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 To Make 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.

    Close up shot of stacked cream cheese biscuits.

    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.

    Overhead shot of cream cheese biscuits on a plate.

    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!

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    Cream Cheese Biscuits

    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!
    Course Bread, Breakfast, brunch
    Cuisine American
    Keyword biscuits, Cream cheese biscuit recipe, moist biscuits
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 12 biscuits
    Calories 185kcal
    Author Alyssa Rivers

    Equipment

    • 1 pastry cutter

    Ingredients

    Instructions

    • 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. 

    Nutrition

    Serving: 1biscuit | Calories: 185kcal | Carbohydrates: 24g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 247mg | Potassium: 223mg | Fiber: 1g | Sugar: 1g | Vitamin A: 278IU | Calcium: 103mg | Iron: 1mg