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27 Delicious Leftover Mashed Potato Recipes

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Looking to use up leftover mashed potatoes? These 27 creative and family-friendly recipes turn leftovers into easy, delicious meals everyone will love.

Potato rollenas, mashed potato cakes, potato soup, and shepherds pie with recipe title text on image for Pinterest.

We love mashed potatoes in our home. In fact, I almost always purposefully make extras so that I can make a few of these delicious leftover mashed potato recipes. Whether you have extra mashed potatoes from a big holiday dinner or an every day meal you can easily transform them into something new and equally delicious. Sometimes my family can’t even tell that they are day old potatoes from another meal!

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Leftover Mashed Potato FAQs

How long are mashed potatoes good leftover in the fridge?

Leftover mashed potatoes are good in the fridge for 3-5 days if they are stored properly in a sealed container.

What’s the best way to reheat mashed potatoes?

Reheat mashed potatoes on the stovetop over low heat or in the microwave, adding a splash of milk, cream, or butter to bring back their creamy texture. If you really have to and are crunched on time, you can also use the microwave. Make sure to cook them on a lower power to ensure they don’t scorch and of course you will need to add a little liquid as well.

Can you freeze mashed potatoes?

Yes, if you don’t feel like using up the leftovers right away you can freeze the mashed potatoes. Make sure you cool them to room temperature then place in a freezer safe container or freezer bag. Make sure to label them and then freeze for another meal.

Can I use instant mashed potatoes as leftovers in recipes?

Yes, instant mashed potatoes can work in many leftover recipes, though the texture may be slightly different than homemade.

Do mashed potatoes need to be reheated before using in recipes?

Not always. Many of the recipes below will call for cold mashed potatoes, especially when forming patties or even soups that will warm as they cook.

Tips and Tricks for Using Leftover Mashed Potatoes

Here are a few of my tips and tricks when using leftover mashed potatoes in recipes.

  • Start with cold mashed potatoes for best results – Cold mashed potatoes are easier to shape into patties, balls, or doughs. They hold together better and won’t fall apart when cooking.
  • Add a binder when needed – If your mashed potatoes feel too soft, mix in an egg, shredded cheese, or a little flour to help hold everything together—especially for pancakes, croquettes, or waffles.
  • Don’t skip seasoning – Leftovers can taste a little flat after sitting in the fridge. Taste and adjust with salt, pepper, garlic powder, or fresh herbs before cooking.
  • Use a scoop for even portions – A cookie scoop keeps things uniform when making potato cakes or bites so everything cooks evenly (and looks prettier too!).
  • Crisp them up for better texture – Whether you’re pan-frying or baking, aim for golden, crispy edges. A hot skillet with a little oil or butter makes all the difference.
  • Add mix-ins to level them up – Think chopped bacon, green onions, shredded cheese, or even leftover veggies to give your mashed potatoes new life and flavor.
  • Thin them out for soups – Too thick? Add broth or milk and turn mashed potatoes into a creamy soup base in minutes.
  • Reheat low and slow – Avoid blasting them in the microwave. Low heat with a splash of milk or cream keeps them smooth and creamy instead of dry or gluey.
  • Use them as a shortcut ingredient – Leftover mashed potatoes can replace part of the dough or filling in recipes like shepherd’s pie, casseroles, or even savory breads.
  • Don’t let them go to waste – If you’re not ready to use them right away, freeze in small portions so you can grab exactly what you need later.

27 Leftover Mashed Potato Recipes

Mashed Potato Soup

white bowl filled with mashed potato soup.
Mashed Potato Soup is a great way to use up leftover mashed potatoes. This quick cooking soup comes together in 30 minutes with just 6 ingredients. Even better, your family will never know they are eating the leftover mashed potatoes!
Check out this recipe

Mashed Potato Cakes

Top view of a plate of mashed potato cakes on a plate with toppings.
Use up leftover mashed potatoes to make the most divine Mashed Potato Cakes perfect to enjoy for breakfast or as a side dish with dinner. This recipe takes less then a half hour and uses both fresh and pantry staple ingredients you can find in your home. Don't forget to serve these potato pancakes with apple sauce and sour cream!
Check out this recipe

Skillet Turkey-Bacon Shepherds Pie

Skillet Turkey-Bacon Shepherds Pie
Are you looking for a quick healthy dinner to make on a busy weeknight? My family loves this Skillet Turkey-Bacon Shepherds Pie.
Check out this recipe

Potato Corn Chowder with Turkey

Change up the way you use up leftover turkey and make my easy recipe for Potato Corn Chowder with Turkey! No one will realize they are eating leftover turkey.
Check out this recipe

Duchess Potatoes

Duchess Potatoes
Duchess Potatoes! This elegant potato side dish is both beautiful and flavorful! A perfect companion for a steak dinner or special entrée and great way to use up the leftover mashed potatoes.
Check out this recipe

Cheesy Potato Croquettes

Cheesy Potato Croquettes
Holy croquette, are you ready for this? I’m feeling all sorts of nostalgic for travel, and itchy with anticipation as the weather becomes just the slightest bit nicer. Except for that blizzard that’s due for
Check out this recipe

Healthy Samosas

Healthy Samosas
The perfect, healthy Indian samosa recipe made with just six ingredients. These are potato and pea filled, air-fried or baked to perfection. Perfect snack!
Check out this recipe

Cheesy Leftover Mashed Potato Waffles

Cheesy Leftover Mashed Potato Waffles
Make the most of spare spuds with a quick and easy recipe that transforms them into cheesy leftover mashed potato waffles!
Check out this recipe

Cheesy Potato-Crusted Chicken Pot Pies

Cheesy Potato-Crusted Chicken Pot Pies
Cheesy potato-crusted chicken pot pies are pure comfort food. Tender chicken and vegetables, simmered in creamy, rich gravy and topped with a cheddar potato crust.
Check out this recipe

Thanksgiving Leftovers Stromboli Recipe

Thanksgiving Leftovers Stromboli Recipe
This Thanksgiving Leftovers Stromboli is an easy dinner recipe the day after Thanksgiving. Wrap them up in a simple dough for a quick meal.
Check out this recipe

Cheesy Leftover Mashed Potato Muffins

Cheesy Leftover Mashed Potato Muffins
Make the most of leftover spare spuds with a quick and easy recipe for cheesy baked mashed potato muffins!
Check out this recipe

Potato and Porcini Mushroom Cannelloni (Manicotti)

Potato and Porcini Mushroom Cannelloni (Manicotti)
This potato and porcini mushroom cannelloni (manicotti) is made with a leftover potato puree and porcini mushrooms and the sauce is a delicious cheesy béchamel.
Check out this recipe

Mashed Potato Casserole with Crispy Chicken

Mashed Potato Casserole with Crispy Chicken
This mouth-watering mashed potato casserole is topped with Corn, Cheddar Cheese, Crispy Chicken Strips, and a drizzle of brown gravy! It’s easy to make ahead of time and bake later for a quick family dinner!
Check out this recipe

Leftover Mashed Potato Quiche | Kookooyeh Sib Zamini

Leftover Mashed Potato Quiche | Kookooyeh Sib Zamini
Use up those leftover mashed potatoes in this Persian dish: Leftover Mashed Potato Quiche with saffron and tarragon, or in farsi: Kookooyeh Sib Zamini.
Check out this recipe

Loaded Mashed Potato and Meatball Casserole

Loaded Mashed Potato and Meatball Casserole
Loaded Mashed Potato and Meatball Casserole combines tender meatballs in marinara, melted mozzarella, and creamy, loaded mashed potatoes. It’s an easy, family-friendly favorite!
Check out this recipe

Vegan Shepherd’s Pie

Vegan Shepherd’s Pie
Vegan Shepherd’s Pie ~ pure comfort in every bite! The filling combines mushrooms, grated carrots, onions for a mince that is oh-so-savory!
Check out this recipe

Ham and Cheese Potato Pancakes

Ham and Cheese Potato Pancakes
My whole family loves mashed potato pancakes and this potato pancake recipe is packed with ham and cheese, making it a filling side dish or appetizer! Big thanks to Roth Cheese for sponsoring this post.
Check out this recipe

Papas Rellenas

Papas Rellenas
Papas Rellenas! These delicious mashed potato balls are stuffed with seasoned ground beef, breaded fried for a satisfying savory mouthful!
Check out this recipe

Super Simple Authentic Irish Potato Bread

Super Simple Authentic Irish Potato Bread
Easy Irish potato bread recipe, also known as Irish farls. Only 4 ingredients, potato, flour, butter, and salt. Delicious pan fried in butter
Check out this recipe

Best Instant Pot Gnocchi Recipe

Best Instant Pot Gnocchi Recipe
Get ready to savor the flavor of this Instant Pot Gnocchi. You can make it totally from scratch in under an hour and every minute will be worth the wait! It’s a family dinner favorite.
Check out this recipe

Turkey Sweet Potato Balls (THM-E)

Turkey Sweet Potato Balls (THM-E)
Perfect appetizer for a family gathering or school party, these tender turkey sweet potato balls will be a hit with your friends and family.
Check out this recipe

Mashed Potato and Wild Rice Stuffed Mushrooms

Mashed Potato and Wild Rice Stuffed Mushrooms
These hearty Mashed Potato and Wild Rice Stuffed Mushrooms are comfort-stuffed baby bella mushroom caps. They’re perfect for holiday dinners and cozy wintertime meals!
Check out this recipe

Crispy Potato Tacos Dorados

Crispy Potato Tacos Dorados
These crispy Potato Tacos Dorados will rival your favorite Mexican restaurant. Crunchy bites of taco heaven and unbelievably easy to make too. Add your favorite salsa and enjoy!
Check out this recipe

Mashed Potato Flatbread Recipe

Mashed Potato Flatbread Recipe
Having leftover mashed potatoes? Turn them into this easy mashed potato flatbread! It’s a yeast-free and oil-free side dish that everyone loves.
Check out this recipe

The Best Chicken Shepherd’s Pie

The Best Chicken Shepherd’s Pie
This Chicken Shepherd’s Pie recipe is a healthy comfort food meal that the whole family will love. This easy recipe is perfect for creating authentic Shepherd’s Pie using leftover chicken, leftover turkey, or even rotisserie chicken from your local grocer.
Check out this recipe

Leftover Mashed Potato Casserole

Leftover Mashed Potato Casserole
Mashed Potato Casserole is an easy and delicious way to use up leftover mashed potatoes from your holiday dinner. The leftover potatoes are layered in a casserole dish with cheese, cooked ham, and a crispy breadcrumb topping. It’s a great way to take those leftovers and turn them into a brand new dish.
Check out this recipe

Leftover Mashed Potato Rolls

Leftover Mashed Potato Rolls
Leftover Mashed Potato Rolls are a sweet and delicious way to use up any flavor of leftover mashed potatoes. Our #1 favorite way to use up leftovers!
Check out this recipe

If you have leftover mashed potatoes, I hope this helps give you some creative ideas on how to use up the leftovers and transform them into something just as delicious!

If you make any of these leftover mashed potato recipes, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I (as well as others) spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Sautéed Asparagus and Mushrooms

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This Sautéed Asparagus and Mushrooms recipe is a quick, elegant side dish made with a mix of asparagus and baby bella mushrooms, red onion, and garlic that comes together in under 10 minutes.

In my house, I’m always looking for ways to switch up the same old side dishes. Don’t get me wrong—we love our honey carrots, sautéed green beans, and roasted broccoli, but sometimes it’s nice to add something a little different to the dinner table. As much as I enjoy simple steamed asparagus, I like to give it a little upgrade from time to time.

That’s where this Sautéed Asparagus and Mushrooms recipe comes in. By adding earthy baby Bella mushrooms, sweet red onion, and fresh garlic, this simple vegetable side dish instantly feels more elevated. It’s incredibly easy to make on any weeknight, but it’s also elegant enough to serve during the holidays or when you’re entertaining guests. Sometimes the best recipes are the ones that take familiar ingredients and turn them into something just a little more special.

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Why This Recipe Works

Mushrooms Add Rich, Meaty Flavor – Baby Bella mushrooms bring a hearty, almost meaty texture that pairs beautifully with the crisp-tender asparagus.

A Simple Side Dish That Feels Elevated – This dish uses everyday ingredients but combines them in a way that feels a little more special—perfect for entertaining or impressing guests without extra work.

Quick Cooking Method – Everything cooks in one skillet in just a few minutes, making this an easy side dish when you’re juggling multiple dishes for dinner or a holiday meal.

Ingredients

Ingredients on counter: salt, pepper, baby bella mushrooms, asparagus, red onion, and garlic.
  • Olive Oil – Used to sauté the vegetables and help develop flavor as everything cooks.
  • Fresh Asparagus – Cut into 2-inch pieces for quick cooking. Adding the tips at the end keeps them tender and prevents overcooking.
  • Baby Bella Mushrooms – Also known as cremini mushrooms, these add an earthy, savory depth to the dish.
  • Red Onion – Minced red onion adds both flavor and texture while bringing a subtle sweetness as it cooks.
  • Garlic – Fresh garlic gives the dish a bold, aromatic flavor.
  • Sea Salt & Black Pepper – Simple seasoning that enhances the natural flavor of the vegetables.
  • Water – Just a tablespoon helps create steam in the skillet, allowing the asparagus to become perfectly tender without overcooking.

Directions

Wood cutting board with chopped asparagus, and mushrooms.

Rinse and cut the asparagus into 3 equal parts, reserving the tips for the end of cooking. Then, remove stems from the mushrooms caps of the mushrooms, clean with a damp paper towel, and quarter. Reserve both to the side.

Diced red onion and garlic in a grey frying pan.

Preheat a large skillet over medium heat with olive oil. Add the minced red onion and sauté for 1 minute. Stir in the chopped garlic and cook for about 30 seconds until fragrant.

Sliced mushrooms and asparagus in a grey frying pan.

Add the asparagus pieces (reserve the tips) and quartered mushrooms to the skillet. Pour in the tablespoon of water, stir everything together, and place a lid on the skillet. Cook for 3 minutes, stirring once, until the asparagus begins to become tender. Add the reserved asparagus tips, season with salt and pepper, and cook for 1 minute longer. Remove from heat and serve immediately.

Recipe FAQs

Can I use different mushrooms?

Yes! While baby Bella mushrooms work beautifully in this recipe, you can also use white button mushrooms or even sliced portobello mushrooms for a meatier side dish.

How do I clean mushrooms?

The best way to clean mushrooms is to gently wipe them with a damp paper towel to remove any dirt. If they’re especially dirty, you can quickly rinse them under cold water and pat them dry right away. Avoid soaking mushrooms, as they can absorb water and become soggy when cooked.

How do I know when the asparagus is done?

The asparagus should be bright green and crisp-tender. Overcooked asparagus becomes dull in color and soft.

Can I make this recipe ahead of time?

Because this vegetable dish cooks so quickly it is best served immediately. However, you should prep all the vegetables ahead of time to ensure the side dish cooks properly.

Recipe Tips and Tricks

Pieces of asparagus and mushrooms in a green frying pan on a white countertop with blue cloth.

Follow these quick tips to make sure your sautéed asparagus and mushrooms turn out perfect every time.

  • Use Chicken Broth or Wine for Extra Flavor – Swap the water for chicken broth, red wine, or white wine to add even more depth of flavor.
  • Prep Everything First (Mise en Place) – Because this recipe cooks quickly, it’s best to have all the ingredients chopped and ready before you start cooking.
  • Add Fresh Herbs – A few sprigs of fresh thyme added during the last minute of cooking bring an earthy aroma that complements the mushrooms beautifully.

If you make this Sautéed Asparagus and Mushrooms recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Grey frying pan with quartered cooked mushrooms and asparagus.

Sautéed Asparagus and Mushrooms

This Sautéed Asparagus and Mushrooms recipe is a quick, elegant side dish made with a mix of asparagus and baby bella mushrooms, red onion, and garlic that comes together in under 10 minutes.
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Course: Side Dish
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4
Calories: 53kcal
Author: Katie

Equipment

  • Measuring Spoons
  • Cutting Board
  • Knife
  • Frying Pan
  • Stove Top

Ingredients

  • 1 tablespoon olive oil
  • pound fresh asparagus cut into 2-inch pieces
  • 8 ounces whole baby Bella mushrooms cleaned stems removed and quartered
  • ¼ cup red onion minced
  • 5 cloves garlic chopped
  • ¼ teaspoon sea salt to taste
  • ground black pepper to taste
  • 1 tablespoon water

Instructions

  • Rinse and cut the asparagus into 3 equal parts, reserving the tips for the end of cooking. Then, remove stems from the mushrooms caps of the mushrooms, clean with a damp paper towel, and quarter. Reserve both to the side.
  • Preheat a large skillet over medium heat with olive oil. Add the minced red onion and sauté for 1 minute.
  • Stir in the chopped garlic and cook for about 30 seconds until fragrant.
  • Add the asparagus pieces (reserve the tips) and quartered mushrooms to the skillet.
  • Pour in the tablespoon of water, stir everything together, and place a lid on the skillet.
  • Cook for 3 minutes, stirring once, until the asparagus begins to become tender. Add the reserved asparagus tips, season with salt and pepper, and cook for 1 minute longer. Remove from heat and serve immediately.

Notes

  • Use Chicken Broth or Wine for Extra Flavor – Swap the water for chicken broth, red wine, or white wine to add even more depth of flavor.
  • Prep Everything First (Mise en Place) – Because this recipe cooks quickly, it’s best to have all the ingredients chopped and ready before you start cooking.
  • Add Fresh Herbs – A few sprigs of fresh thyme added during the last minute of cooking bring an earthy aroma that complements the mushrooms beautifully.

Nutrition

Serving: 0.5cup | Calories: 53kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 150mg | Potassium: 284mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 0.3mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Brussel Sprouts with Bacon and Balsamic

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Crispy roasted Brussels sprouts with bacon and balsamic glaze come together in 30 minutes for the ultimate savory-sweet side dish.

White bowl filled with sliced roasted brussels sprouts with bacon on a white countertop.

If you’re anything like me, you’re always looking for ways to switch up the same old side dishes—especially when Brussels sprouts are on repeat. While I love a simple roasted veggie, adding bacon and a drizzle of balsamic glaze instantly takes these Brussels sprouts from basic to absolutely crave-worthy. The sprouts get perfectly crispy in the oven, the bacon adds that salty, smoky bite, and the balsamic brings just the right amount of sweet tang to tie it all together.

This is one of those side dishes I make on a regular weeknight when brussels are in season. But they also feel right at home on a holiday table. It pairs with just about everything—from a cozy roast chicken dinner to a big holiday ham—and it comes together with minimal prep and just a handful of ingredients. Trust me, once you serve these crispy Brussels sprouts with bacon and balsamic, even the veggie skeptics will be going back for seconds.

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Why this Recipe Works

Balance of Flavors: The salty bacon and sweet-tangy balsamic glaze perfectly complement the slightly bitter taste of the Brussels sprouts, making each bite a symphony of flavors.

Texture Contrast: Roasting the Brussels sprouts brings out a crispy exterior while keeping a tender interior, and the bacon adds a satisfying crunch.

Ease of Preparation: This dish comes together quickly, with minimal ingredients and prep, making it ideal for any occasion.

Ingredients

Brussels sprouts, balsamic glaze, bacon, grapeseed oil, garlic powder, pepper, salt on a white countertop.
  • Brussels sprouts – I like to halve the brussels sprouts for maximum crispiness.
  • Bacon – Adds a smoky flavor and a nice crunchy texture.
  • Olive oil – Helps the sprouts roast evenly and keeps them from drying out.
  • Seasonings – Salt, pepper, and garlic powder are used to enhance the natural flavors.
  • Balsamic glaze – A finishing touch that adds a tangy-sweet element.

Roasted Brussels Sprouts

White countertop, blue cutting board with sliced brussels srpouts and a knife, with seasoning in a dish.

Preheat your oven to 400° F.

Cut the ends off of the Brussels sprouts and cut in half. Place the Brussels sprouts and bacon on a baking sheet. Drizzle with grapeseed oil, then season with salt, pepper, and garlic powder.

White counter with a parchment liner on a gold baking sheet with sliced brussels sprouts and bacon.

Toss together until well-coated, spreading out the Brussels sprouts and bacon in a single layer.

Roast for 20-25 minutes, or until the sprouts are crispy and the bacon is cooked through, stirring halfway.

Remove from the oven and drizzle with balsamic glaze before serving. Enjoy warm

FAQs

Parchment paper lined gold baking sheet with sliced roasted brussels sprouts, bacon, and balsamic glaze.
Can I use frozen Brussels sprouts?

Yes, but fresh sprouts yield a better texture. If using frozen, make sure to thaw and dry them thoroughly.

What if I don’t have balsamic glaze?

You can reduce balsamic vinegar with a bit of honey to make your own glaze.

Can I make this recipe without bacon?

Absolutely! For a vegetarian option, skip the bacon or replace it with toasted nuts for crunch.

How do I prevent soggy Brussels sprouts?

Spread the sprouts in a single layer on the baking sheet, leaving space around each piece for even roasting.

Can I make this dish ahead of time?

This dish is best served fresh. If needed, you can prep the sprouts and bacon ahead, then roast just before serving.

Recipe Tips & Tricks

White bowl on a blue and white cloth filled with brussels sprouts.

Here are a few of my favorite tips and tricks when making Brussel Sprouts with Bacon and Balsamic.

  • Crispiness – To ensure crispy Brussels sprouts, don’t overcrowd the pan—airflow is key for even browning.
  • Spicy – If you want a spicier kick, add a pinch of red pepper flakes before roasting or even a little hot honey.
  • Bacon – Feel free to use turkey or vegan bacon options to make this dish fit your diet.
  • Caramelization – For extra caramelization, toss a tablespoon of brown sugar on the sprouts before baking making sure to evenly coat them.
  • Use High-Quality Balsamic Glaze – A thicker, high-quality balsamic glaze will add a richer flavor and cling to the Brussels sprouts better.
  • Make Your Own Balsamic Glaze – You can also make your own glaze by simmering balsamic vinegar until it reduces by half for a more intense flavor.
  • Add a Fresh Garnish – For a burst of color and brightness, sprinkle chopped fresh herbs like parsley or thyme over the dish just before serving. This will enhance the overall flavor and add a touch of freshness to balance the richness of the bacon.

If you make these balsamic roasted brussels sprouts recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

White bowl filled with roasted brussels sprouts on a cloth.

Brussel Sprouts with Bacon and Balsamic

These roasted Brussels sprouts with bacon and balsamic glaze are crispy, caramelized, and packed with bold flavor—ready in just 30 minutes.
5 from 1 vote
Print Pin Save Rate
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 162kcal
Author: Katie

Equipment

  • 1 Knife
  • 1 Cutting Board
  • Teaspoons
  • Tablespoons
  • 1 Baking Sheet
  • 1 Spatula
  • Oven

Ingredients

  • 1 pound Brussels Sprouts trimmed and halved
  • 4 slices Bacon cut into 1-inch strips
  • 1 teaspoon Grapeseed Oil
  • ¼ teaspoon Salt
  • ⅛ teaspoon Black Pepper
  • ⅛ teaspoon Garlic Powder
  • 2 tablespoons Balsamic Glaze

Instructions

  • Preheat your oven to 400° F.
  • Cut the ends off 1 pound Brussels Sprouts and cut in half. Then take 4 slices Bacon and cut into 1-inch strips.
  • Place the Brussels sprouts and bacon on a baking sheet. Drizzle with 1 teaspoon Grapeseed Oil, then season with ¼ teaspoon Salt, ⅛ teaspoon Black Pepper, and ⅛ teaspoon Garlic Powder.
  • Toss together until well-coated, spreading out the Brussels sprouts and bacon in a single layer.
  • Roast for 20-25 minutes, or until the sprouts are crispy and the bacon is cooked through, stirring halfway.
  • Remove from the oven and drizzle with 2 tablespoons Balsamic Glaze before serving. Enjoy warm

Notes

  • Crispiness – To ensure crispy Brussels sprouts, don’t overcrowd the pan—airflow is key for even browning.
  • Spicy – If you want a spicier kick, add a pinch of red pepper flakes before roasting or even a little hot honey.
  • Bacon – Feel free to use turkey or vegan bacon options to make this dish fit your diet.
  • Caramelization – For extra caramelization, toss a tablespoon of brown sugar on the sprouts before baking making sure to evenly coat them.
  • Use High-Quality Balsamic Glaze – A thicker, high-quality balsamic glaze will add a richer flavor and cling to the Brussels sprouts better.
  • Make Your Own Balsamic Glaze – You can also make your own glaze by simmering balsamic vinegar until it reduces by half for a more intense flavor.
  • Add a Fresh Garnish – For a burst of color and brightness, sprinkle chopped fresh herbs like parsley or thyme over the dish just before serving. This will enhance the overall flavor and add a touch of freshness to balance the richness of the bacon.

    Nutrition

    Serving: 0.5cup | Calories: 162kcal | Carbohydrates: 14g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 319mg | Potassium: 487mg | Fiber: 4g | Sugar: 4g | Vitamin A: 864IU | Vitamin C: 96mg | Calcium: 49mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

    Grilled Reuben Sandwich

    by 10 Comments

    This Grilled Reuben Sandwich takes everything you love about the classic deli sandwich—corned beef, sauerkraut, Swiss cheese, and Russian dressing—and presses it between buttery rye bread for a crispy, melty sandwich ready in just 10 minutes.

    Sliced Reuben sandwiches pressed with lines on a white plate.

    My husband loves a good corned beef sandwich, and so does my son! So when I have leftover corned beef in the refrigerator (especially after St. Patrick’s Day), one of the first things I make is a Reuben sandwich. It’s the perfect way to transform leftovers into something that feels completely new and just as exciting as the original meal.

    Instead of making a traditional skillet Reuben, I love pressing mine in a panini press. The buttery rye bread gets perfectly crisp while the Swiss cheese melts into the corned beef, homemade Russian sauce, and tangy sauerkraut. The result is a warm, melty sandwich that tastes like it came straight from your favorite deli. Except instead it only takes minutes to make at home.

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    Why This Recipe Works

    Crispy buttery rye bread – Spreading butter on the outside of the bread ensures the sandwich presses into a golden, crunchy crust.

    Perfect balance of flavors – Savory corned beef, tangy sauerkraut, creamy Swiss cheese, and zesty Russian dressing create the classic Reuben flavor combination.

    Quick and easy to make – With just a few ingredients and about 5 minutes in the panini press, this sandwich is perfect for lunch or a quick dinner.

    Reuben Sandwich Ingredients

    • Rye Bread – Traditional Reuben sandwiches are made with rye bread, which adds a slightly earthy flavor that pairs perfectly with the corned beef.
    • Butter – Softened butter spread on the outside of the bread helps create that crispy golden crust when pressed.
    • Russian Dressing – A creamy, tangy dressing that adds the signature flavor to a classic Reuben.
    • Corned Beef – Thinly sliced corned beef is the star of the sandwich. Leftover corned beef works perfectly here.
    • Sauerkraut – Drained sauerkraut adds brightness and tang that balances the richness of the meat and cheese.
    • Swiss Cheese – Swiss cheese melts beautifully and adds a mild nutty flavor.
    • Pickle – A crunchy dill pickle on the side is the classic deli pairing.

    Directions

    Preheat the panini press to high heat.

    Prepare the bread by spreading the softened butter on the outside of each slice of rye bread. Spread 1 tablespoon of Russian dressing on the inside of each slice.

    Assemble the sandwich by layering the corned beef on one slice of bread. Top with the drained sauerkraut and Swiss cheese.

    Place the second slice of bread on top with the dressing side facing the sandwich and the buttered side facing outward.

    Place the sandwich on the hot panini press and cook for about 5 minutes, or until the bread is golden brown and the cheese has melted

    Serve warm with a dill pickle and extra Russian dressing for dipping if desired.

    FAQs

    Top view of a corned beef and cheese sandwich sliced in half on a white plate with a pickle spear.
    Is a Reuben sandwich considered Irish?

    Technically a Reuben sandwich is not Irish, but because of the corned beef many people feel that it is.

    What is a Reuben sandwich made of?

    A Reuben sandwich consist of corned beef, Swiss cheese, sauerkraut, and a smear of Russian dressing between slices of rye bread.

    What kind of bread is a Reuben sandwich made of?

    A classic Reuben sandwich has Rye bread; however, some will use sourdough if they don’t like or have Rye on hand.

    What is an Irish sandwich?

    A typical Irish sandwich consist of toasted and sliced-sourdough or rye bread with shredded corned beef, mustard, and shredded cabbage that is tossed in a light vinaigrette dressing.

    Tips & Tricks

    Two pieces of a corned beef sandwich with a pickle spear on a white rectangular plate.
    • Corned Beef – You can use leftover corned beef for this recipe or simply purchase sliced pre-cooked corned beef from the deli.
    • Alternate for Panini Press – If you don’t have a panini press you can simply heat a frying pan and cook on medium heat. Place another pan on top of the sandwich to “press” it.
    • Sauerkraut – make sure to drain it well to prevent the sandwich from becoming soggy.
    • Corned Beef – Use thinly sliced corned beef so it heats evenly and melts into the cheese.
    • Make it even – Don’t overload the sandwich or it may not press evenly.
    • Warm the meat – Warm the corned beef slightly before assembling if it’s very thick or cold.

    If you make this Reuben recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

    Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

    Two sandwiches with corned beef and sauerkraut on toasted bread.

    Grilled Reuben Sandwich

    This Grilled Reuben Sandwich takes everything you love about the classic deli sandwich—corned beef, sauerkraut, Swiss cheese, and Russian dressing—and presses it between buttery rye bread for a crispy, melty sandwich ready in just 10 minutes.
    5 from 1 vote
    Print Pin Save Rate
    Course: Main Course
    Cuisine: American, Irish
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 1
    Calories: 648kcal
    Author: Katie

    Equipment

    Ingredients

    • 2 slices Rye bread
    • 1 tablespoon butter softened
    • 2 tablespoons Russian sauce
    • 2 ounces Corned Beef
    • ¼ cup drained sauerkraut
    • 2 slices Swiss cheese
    • 1 pickle

    Instructions

    • Preheat panini press to high heat.
    • Spread 1 tablespoon butter on the outside on the 2 slices Rye bread. Spread 1 tablespoon of the 2 tablespoons Russian sauce on the inside of each slice.
    • Layer the 2 ounces Corned Beef on one slice of bread. Top with the drained ¼ cup drained sauerkraut and 2 slices Swiss cheese.
    • Place the second slice of bread on top with the dressing side facing the sandwich and the buttered side facing outward.
    • Place the sandwich on the hot panini press and cook for about 5 minutes, or until the bread is golden brown and the cheese has melted.
    • Serve warm with 1 pickle and extra Russian dressing for dipping if desired.

    Notes

    • Corned Beef – You can use leftover corned beef for this recipe or simply purchase sliced pre-cooked corned beef from the deli.
    • Alternate for Panini Press – If you don’t have a panini press you can simply heat a frying pan and cook on medium heat. Place another pan on top of the sandwich to “press” it.

    Nutrition

    Serving: 1g | Calories: 648kcal | Carbohydrates: 39g | Protein: 24g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 2297mg | Potassium: 470mg | Fiber: 6g | Sugar: 9g | Vitamin A: 829IU | Vitamin C: 22mg | Calcium: 408mg | Iron: 4mg
    Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

    Slow Cooker Corned Beef Brisket

    by 8 Comments

    With just 15 minutes of prep, this Slow Cooker Corned Beef and Cabbage cooks low and slow for 9 hours, resulting in melt-in-your-mouth brisket and flavorful vegetables—perfect for St. Patrick’s Day or Sunday dinner.

    Top view of a white platter filled with beef, carrots, baby potatoes, and cabbage.

    We love corned beef in my house. In fact, we eat it year-round. Not just for St. Patrick’s Day! I have been making this recipe for slow cooker corned beef brisket since I was a newly wed. My mom taught me how to make Stovetop Corned Beef, but I knew their had to be an easier way.

    I was working a full time job outside the house, and just couldn’t cook a corned beef brisket for hours on the stove. That’s when I gave the slow cooker a try. I was hooked after my first attempt and I think you’ll be, too! Make sure you checkout my even quicker method to cooking corned beef brisket in the Instant Pot.

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    Why this Recipe Works

    Flavorful and Tender Meat: Slow cooking allows the flavors to meld together while tenderizing the brisket, resulting in a juicy and succulent dish. The combination of spices, vegetables, and the inherent richness of the brisket creates a mouthwatering flavor profile that’s hard to resist.

    Convenience and Ease: Using a slow cooker makes this Irish recipe incredibly convenient. Once you’ve assembled the ingredients, you can simply set it and forget it, allowing the slow cooker to work its magic while you attend to other tasks. This makes it perfect for busy days or when you want a fuss-free meal.

    Versatility and Adaptability: This recipe offers plenty of room for customization to suit your preferences. You can adjust the seasoning and spices to tailor the flavor profile to your liking like using the packet, coming up with your own seasoning or simply no seasoning at all. Additionally, the cooked brisket can be served in various ways, from classic corned beef sandwiches to hearty main courses paired with your favorite sides, providing versatility for different occasions and tastes.

    Ingredients

    Ingredients: corned beef, carrots, potatoes, onions, cabbage, and thyme.

    If you love Irish food you’ll know that all these ingredients are pretty much a staple in the Irish diet.

    • Corned Beef – Any size or brand corned beef will do. My rule of thumb is at least a half pound per person since the meat will shrink a little.
    • Carrots – I love to use whole carrots, but baby carrots work as well.
    • Onions – A few whole onions lend additional flavor and best of all tastes so delicious after slow cooking for hours.
    • Potatoes – I love baby potatoes. Medium size potatoes work too. If you need to use a large potato you may have to cut the potato in half when you go to add in the cabbage.
    • Cabbage – I like to use a small head of cabbage since it can be tight with all the other ingredients inside the slow cooker.
    • Thyme – I love to use fresh thyme in the crock pot. It just adds a little extra flavor.

    How to Cook Corned Beef Brisket in a Slow Cooker

    Top view of a slow cooker filled with carrots, onion, and beef.

    In a large slow cooker, place the corned beef on the bottom of the slow cooker (do not rinse off–allow all the juices from the packaging to go inside the slow cooker). Sprinkle pickling spices on top of the corned beef.

    Layer with peeled carrots and onions, followed by the baby potatoes. Place sprigs of thyme around the slow cooker then pour the water over the ingredients.

    Set the crock pot on low and cook for 8 hours.

    Top view of quartered cabbage, carrots, and potatoes in a black slow cooker.

    Once the corned beef and vegetables have cooked for 8 hours, move around the vegetables to make room for the cabbage.

    Submerge the cabbage in as much liquid as possible, place the lid back on the crock pot and place on high for 1 hour.

    Top view of a white platter filled with meat and vegetables with plates and silverware on the side.

    Slice the Corned Beef against the grain, divide vegetables evenly among plates, and serve with a grainy mustard.

    Recipe FAQs

    White platter filled with cabbage, corned beef, carrots, and slow cooker in the background.

    Here are some of the most frequently asked questions when cooking corned beef in the slow cooker.

    How much corned beef brisket should I buy per person?

    Whenever I buy corned beef brisket I’ll estimate at least a half pound per person. Since I love leftover corned beef I try to purchase one pound per person.

    Can you overcook corned beef in a crockpot?

    Yes, you can overcook anything in the crockpot including corned beef. Low and slow is best when slow cooking. This gives you the most tender meat. You also want to make sure you don’t remove the lid too often and that the meat and most of the vegetables are covered in liquid.

    Do you drain corned beef before cooking?

    Draining corned beef before cooking has seemed to become a controversial topic. I have never drained the

    Do you put corned beef fat side up or down?

    If you are cooking a corned beef brisket in liquid you should always cook the brisket fat side up. This will help keep the meat moist by both the liquid and the fat drippings. Prior to serving, I always take the time to carefully cut the fat off the meat.

    How do you slice corned beef brisket?

    You always want to slice the corned beef brisket against the grain. That means you are not slicing with the lines–you slice against them. If you slice with the grain you might risk

    Recipe Tips & Tricks

    White platter filled with potatoes, carrots, corned beef, and cabbage.

    Here are a few of my favorite tips and tricks I’ve found helpful to get my crock pot corned beef on the table as quickly as possible.

    • Slow Cooker – I use an oval KitchenAid 6.5 Quart Slow Cooker. Please make sure you are using a slow cooker of at least similar size and shape for the recipe.
    • Cabbage – Smaller quarters of cabbage will cook quicker. Cabbage must be submerged in the liquid to cook.
    • Boiling – If you don’t want to wait an extra hour, you can boil cabbage in a pot of hot boiling water for 10 minutes or until soft.
    • Carrots – To save time, you can use baby carrots. I promise they will still taste just as good.
    • Beer – You can substitute a bottle of your favorite beer for water. I would advise against fruit flavored or very stout beers. As these flavors could alter the taste of your dinner.

    If you’re lucky enough to have leftovers, don’t let them go to waste! One of our favorite traditions is turning the extra corned beef into breakfast the next morning. I always look forward to making my sweet potato corned beef hash the next day. It might just be even better than dinner the night before, and is the perfect way to enjoy every last bite of this slow cooker corned beef.

    If you make my Slow Cooker Corned Beef and Cabbage recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

    Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

    White platter filled with corned beef, cabbage, carrots, and potatoes with slow cooker in background.

    Slow Cooker Corned Beef

    With just 15 minutes of prep, this Slow Cooker Corned Beef and Cabbage cooks low and slow for 9 hours, resulting in melt-in-your-mouth brisket and flavorful vegetables—perfect for St. Patrick’s Day or Sunday dinner.
    5 from 1 vote
    Print Pin Save Rate
    Course: Dinner, Slow Cooker
    Cuisine: Irish
    Diet: Gluten Free, Low Lactose
    Prep Time: 10 minutes
    Cook Time: 9 hours
    Total Time: 9 hours 10 minutes
    Servings: 4
    Calories: 951kcal
    Author: Katie

    Equipment

    • Tablespoon
    • Slow Cooker
    • Tongs

    Ingredients

    • 3 pounds Corned Beef
    • 1 tablespoon Pickling Spice
    • 10 Carrots peeled and cut in half
    • 2 Onions
    • 12 Baby Potatoes
    • 12 ounces Water
    • 10 Sprigs Fresh Thyme
    • 1 Small Head of Cabbage quartered

    Instructions

    • In a large slow cooker, place the 3 pounds Corned Beef on the bottom of the slow cooker (do not rinse off–allow all the juices from the packaging to go inside the slow cooker). Sprinkle 1 tablespoon Pickling Spice on top of the corned beef.
    • Layer with 10 Carrots, peeled and 2 Onions, followed by the 12 Baby Potatoes. Place 10 Sprigs Fresh Thyme around the slow cooker then pour the 12 ounces Water over the ingredients.
    • Set on LOW and cook for 8 hours.
    • Once the corned beef and vegetables have cooked for 8 hours, move around the vegetables to make room for the cabbage.
    • Submerge the 1 Small Head of Cabbage in as much liquid as possible, place the lid back on the crock pot and place on HIGH for 1 hour.
    • Slice the Corned Beef against the grain, divide vegetables evenly among plates, and serve with a grainy mustard.

    Video

    Notes

    • Slow Cooker – I use a KitchenAid 6.5 Quart Oval. Please make sure you are using a slow cooker of at least similar size and shape for the recipe.
    • Cabbage – Smaller quarters of cabbage will cook quicker. Cabbage must be submerged in the liquid to cook.
    • Boiling – If you don’t want to wait an extra hour, you can boil cabbage in a pot of hot boiling water for 10 minutes or until soft.
    • Beer – You can substitute a bottle of beer for water.

    Nutrition

    Serving: 1c | Calories: 951kcal | Carbohydrates: 64g | Protein: 58g | Fat: 52g | Saturated Fat: 16g | Cholesterol: 184mg | Sodium: 4304mg | Potassium: 2703mg | Fiber: 15g | Sugar: 18g | Vitamin A: 25830IU | Vitamin C: 226mg | Calcium: 220mg | Iron: 9mg
    Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

    Lemon Chicken Orzo Soup

    by 15 Comments

    This Slow Cooker Lemon Chicken Orzo Soup is bright, comforting, and incredibly easy—just toss everything in the slow cooker for a cozy bowl of soup with tender chicken, orzo pasta, and fresh lemon flavor.

    slow cooker lemon chicken orzo soup

    I’m back today with a slow cooker lemon orzo soup recipe. I’ve made this recipe a few times now over the past 9 months and its been a big hit. Plus, who doesn’t love to let the slow cooker do all the work? I adore my KitchenAid Slow Cooker. It is perfect for entertaining because of the easy serve lid. Each side lifts and locks which is convenient for one-handed serving. No need to find a place to put the lid! I also love that my slow cooker has 4 temperature settings! I also love that its oval and not round. Not that it matters when you’re cooking soup, but if you’re roasting meet it’s a nice feature to have.

    lemon chicken orzo soup in the slow cookerThe slow cooker lemon chicken orzo soup is chocked full of veggies, chicken, and flavor and makes enough to feed an army! I also love that it doesn’t really require a lot of ingredients. For instance, you only need 2 boneless skinless chicken breast. From the looks of the soup you would think I used a few pounds of chicken. A few veggies, nothing over the top, plus one cup of orzo pasta and you’ve got yourself a heart soup! You can prep your veggies the night before and place them in a container or a baggie to dump into the slow cooker the next morning or spend a few extra minutes in the morning prepping dinner.

    Each time I’ve made this soup I’ve given a nice large container to my neighbor to enjoy. One of the times, she was sick and it just worked out perfect. Who doesn’t love a big bowl of homemade soup when your sick? So whether your up north and still battling the frigid temperatures, starting to come down with a cold, or maybe just craving a simple comforting meal; give my recipe for slow cooker lemon chicken orzo soup a try!

    I created this original recipe for Food Fanatic.

    Disclaimer: I’m a contributor to Food Fanatic and receive compensation for developing recipes. As always all opinions are my own.

    Banana Cake with Cream Cheese Frosting

    by 8 Comments

    Soft, ultra-moist Banana Cake loaded with ripe bananas and crunchy walnuts is layered with a rich cream cheese frosting for a comforting dessert that’s perfect for brunch, holidays, or anytime you have extra bananas to use.

     What do you do when you have a pile of overly ripe bananas sitting on the counter? Most people immediately think banana bread—but sometimes you want something a little different. That’s exactly how this Banana Cake with Cream Cheese Frosting came to be. I originally planned to bake banana bread, but after realizing I didn’t have enough loaf pans, I pivoted and turned the recipe into a cake instead.

    As it turns out, that small change turned into something even better. This cake is packed with sweet mashed bananas, crunchy walnuts, and topped with a luscious cream cheese frosting that takes it over the top. It’s incredibly moist, full of banana flavor, and just the right balance of sweet and tangy. Whether you’re serving it for brunch, dessert, or even sneaking a slice with your morning coffee, this banana cake is always a hit.

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    FAQs

    How ripe should bananas be for banana bread or cake?

    The darker the bananas, the better. Look for bananas with brown spots or even mostly brown skins—these will give the cake the best flavor and sweetness.

    Can I make this in a different pan?

    Absolutely. This recipe also works well in a 9×13 baking dish if you prefer a single-layer cake like a sheet cake.

    How should I store the banana cake?

    Store the cake covered in the refrigerator for up to 4 days because of the cream cheese frosting.

    Recipe Tips and Tricks

    Here are a few of my favorite tips and tricks when making a banana cake.

    • Ripe bananas -They mash easily and give the cake the best banana flavor.
    • Grease Pans – A baking spray or cake release helps ensure the cakes come out cleanly.
    • Don’t overmix the batter – Mix just until the ingredients are combined to keep the cake tender.
    • Cool the cake completely before frosting – Warm cake will cause the frosting to melt.
    • Toast the walnuts for extra flavor – Lightly toasting them before adding to the batter enhances their nutty flavor.

    If you find yourself with a bunch of overly ripe bananas sitting on the counter, skip the usual banana bread and make this Banana Cake with Cream Cheese Frosting instead. It’s soft, packed with banana flavor, and topped with a rich, creamy frosting that makes every bite irresistible. Whether you serve it for brunch, dessert, or a sweet afternoon treat, this cake is a delicious way to turn those ripe bananas into something truly special.

    If you make this recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

    Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

    Slice of banana cream cake on a white plate.

    Banana Cake and Cream Cheese Frosting

    Soft, ultra-moist Banana Cake loaded with ripe bananas and crunchy walnuts is layered with a rich cream cheese frosting for a comforting dessert that’s perfect for brunch, holidays, or anytime you have extra bananas to use.
    No ratings yet
    Print Pin Save Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 5 minutes
    Servings: 12
    Calories: 825kcal
    Author: Katie

    Equipment

    Ingredients

    For the Banana Cake

    • ¾ cup unsalted butter softened
    • 8 ounces cream cheese softened
    • 2 cups granulated white sugar
    • 2 large eggs
    • 3 cups all-purpose flour
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 7 ripe bananas mashed
    • ½ teaspoon vanilla extract
    • 1 cup walnuts chopped + additional for topping

    For the Cream Cheese Frosting

    • 8 ounces cream cheese softened
    • ½ cup salted butter softened
    • 1 cup heavy cream
    • 2 cups powdered sugar

    Instructions

    For the Banana Cake

    • Preheat oven at 350 degrees.
    • Using an electric mixer beat ¾ cup unsalted butter and 8 ounces cream cheese at medium speed until creamy. Gradually add 2 cups granulated white sugar, beating until light and fluffy. Add 2 large eggs, one at a time, beating just until blended after each addition.
    • Combine 3 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and s½ teaspoon salt; gradually add to butter mixture, beating at low speed just until blended. Stir in 7 ripe bananas, 1 cup walnuts, and ½ teaspoon vanilla extract.
    • Pour batter into 2 greased (I use Wilton Cake Release) 9-inch circular cake pans.
    • Bake at 350° Fahrenheit for 50 minutes or until a long wooden pick inserted in center comes out clean and sides pull away from pan. Cool bread in pans on wire racks 10 minutes. Then, remove from pans, and cool 30 minutes on wire racks before icing.

    For the Cream Cheese Forsting

    • In a stand mixer, fitted with a flat paddle, cream ½ cup salted butter and 8 ounces cream cheese together until well mixed. On speed 2, slowly add 1 cup heavy cream. Mix until fluffy about 2 minutes then slowly mix in 2 cups powdered sugar.
    • Once your ready to ice the cakes; invert one cake on to a plate and ice the top. Then stack the second cake on top, icing around the entire cake. Once the cake is iced take chopped walnuts and garnish on the edge.

    Notes

    • Non-Stick Spray – I used Wilton Cake Release to grease the pans and my cakes came out with out a crumb sticking to the side.
    • Nuts – If you don’t like nuts, you can keep them out of the batter and cake topping. But they give the cake a nice crunch. 

    Nutrition

    Serving: 1g | Calories: 825kcal | Carbohydrates: 97g | Protein: 9g | Fat: 47g | Saturated Fat: 25g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 359mg | Potassium: 409mg | Fiber: 3g | Sugar: 64g | Vitamin A: 1476IU | Vitamin C: 6mg | Calcium: 88mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

     

     

    Monster Cookie Ice Cream

    by 2 Comments

    Loaded with peanut butter, oats, chocolate chips, and M&M’s, this easy Monster Cookie Cream Pie comes together quickly for a creamy, nostalgic dessert everyone loves.

    Today, we have Jessica from A Kitchen Addiction. We first met at Food Blog Forum last year. She is super sweet and bakes up some even sweeter recipes! I encourage you to go check out her blog and take a look at a few of my favorite recipes from her: Carrot Cake Scones, Fudge Frosted Peanut Butter Cake, and Strawberry Cream Stuffed Cinnamon Sugar Pretzels!

     Monster Cookie Cream Pie

    Hi! I’m Jessica, and I blog over at A Kitchen Addiction. When Katie asked me if I would be willing to guest post for her, I jumped at the chance to be able to help out. I was able to meet Katie last year and she is just as sweet in person as she seems online! She definitely deserves a break from posting so she can snuggle her new, precious little boy!

    Since life is crazy busy for Katie right now (and I’m sure for a lot of you!), I wanted to share an easy recipe that required the minimum amount of work but still tasted like you were in the kitchen for awhile! My mind instantly went to some sort of cream pie. I love making cream pies, because they are super versatile and most of the time the ingredients are already in our cupboards. This peanut butter monster cookie cream pie is a combination of all things good about monster cookies, which come to think of it, is everything! There’s peanut butter, oats, chocolate chips, peanut butter chips, and, of course, M&M’s!

    Monster Cookie Cream Pie

    The base uses chocolate graham crackers, but feel free to swap them out for regular graham crackers. The same goes for the pudding. This recipe uses vanilla pudding, but I’ve made it with chocolate and it’s just as tasty! If you really wanted to go the quick and easy route, you could use a pre-made crust. But, I really think the 8 minutes it takes to bake it is worth it! The oats and graham cracker crumbs are combined with brown sugar and a bit of vanilla extract to give the crust the flavor of an oatmeal cookie. Just the base you need when making a monster cookie pie. So go check out your cupboards and the fridge, I bet you have most of the ingredients to make this pie today!

    Original Recipe from A Kitchen Addiction

    Monster Cookie Cream Pie

    This peanut butter monster cookie cream pie is a combination of all things good about monster cookies, which come to think of it, is everything!
    5 from 1 vote
    Print Pin Save Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 2 hours 10 minutes
    Cook Time: 8 minutes
    Total Time: 2 hours 18 minutes
    Servings: 8
    Calories: 361kcal
    Author: Katie

    Equipment

    • 1 Oven

    Ingredients

    For the Crust

    • 1 cup crushed chocolate graham crackers about 10 whole sheets
    • ½ cup quick oats
    • 3 tablespoon brown sugar
    • ⅛ teaspoon salt
    • ⅓ cup butter melted
    • 2 teaspoon vanilla extract

    For the Filling

    • 1 ½ ounces box of fat-free sugar-free vanilla pudding
    • 2 tablespoon brown sugar
    • 1 ¼ cup non-fat milk
    • ¼ cup peanut butter
    • 1 8 oz tub lite whipped topping
    • ⅓ cup peanut butter chips
    • 2 tablespoon quick oats
    • 3 tablespoon chocolate chips
    • ⅓ cup M&M's

    Instructions

    • Preheat oven to 350. Lightly spray a 9 inch pie plate with non-stick cooking spray.
    • Stir together graham cracker crumbs, oats, brown sugar, and salt. Stir in melted butter and vanilla. Press into the bottom of prepared plate. Bake for 8 minutes. Remove from oven and allow to cool completely.
    • Whisk together pudding mix and brown sugar. Whisk in milk until smooth and thick. Add in the peanut butter and vigorously whisk to combine. Gently fold in whipped topping. Stir in peanut butter chips.
    • Pour into cooled pie crust. Sprinkle oats and chocolate chips on top. Refrigerate 1-2 hours until firm. Sprinkle with M&M’s right before serving.
    • Store leftovers in the refrigerator.

    Notes

    Tips and Tricks:
    • Add-on: Enjoy this cream pie with some nice vanilla ice cream or even drizzle caramel glaze on top of the pie for extra flavor. 

    Nutrition

    Calories: 361kcal | Carbohydrates: 42g | Protein: 7g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 476mg | Potassium: 166mg | Fiber: 2g | Sugar: 25g | Vitamin A: 347IU | Vitamin C: 0.1mg | Calcium: 92mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

    Green Salad with Homemade Pear Vinaigrette

    by 3 Comments

    This fresh Pear Salad with Homemade Pear Vinaigrette combines crisp greens, juicy pears, blueberries, dried cranberries, and toasted walnuts for a vibrant salad that feels both elegant and effortless.

    Salad with Pear Vinaigrette from Books n' Cooks on KatiesCucina.com

    Sometimes the best recipes come from those moments when you need to bring something simple—but you still want it to feel special. That’s exactly how this salad came to be.

    My friend Liz, from Books n’ Cooks originally made this salad for a book club dinner when she volunteered to bring the salad course. She wanted something easy to assemble but far from boring. With juicy pears, sweet blueberries, tart dried cranberries, and crunchy toasted walnuts, this salad delivered on both flavor and texture.

    What really makes this salad stand out is the homemade pear vinaigrette. Blending fresh pear right into the dressing gives it a subtle sweetness that pairs beautifully with the apple cider vinegar. It’s the kind of dressing that tastes gourmet but only takes a few minutes to make.

    The result is a salad that feels a little elevated but is still incredibly simple to prepare. Whether you’re bringing it to a gathering, serving it alongside dinner, or enjoying it as a light lunch that you can pair with grilled chicken strips, it’s a fresh and flavorful option that never feels boring.

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    FAQs

    Salad with Pear Vinaigrette from Books n' Cooks on KatiesCucina.com
    What type of pear works best for this salad?


    Bartlett, Bosc, or Anjou pears all work well. Choose pears that are ripe but still slightly firm.

    Can I make the vinaigrette without a food processor?

    Yes. Finely mince the pear and garlic, then whisk everything together in a jar until well combined.

    Can I substitute another nut for walnuts?

    Absolutely. Pecans, almonds, or even pistachios would work well.

    What other greens can I use?

    Arugula, baby spinach, or a spring mix are all great options depending on the flavor profile you prefer.

    Recipe Tips and Tricks

    Here are a few of my tips and tricks whenever I make this salad with pear vinaigrette.

    • Toast the walnuts for extra flavor – Place walnuts in a dry skillet over medium heat for 3–4 minutes, stirring frequently until fragrant.
    • Use ripe but firm pears – You want pears that are sweet but still hold their shape when sliced.
    • Make the dressing ahead of time – The vinaigrette can be made a day in advance and stored in the refrigerator.
    • Protein -Grilled chicken, salmon, or even crumbled goat cheese pairs beautifully with this salad.

    If you make this recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

    Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

    Salad greens with pears, blueberries, walnuts, and craisins.

    Salad with Pear Vinaigrette

    This fresh Pear Salad with Homemade Pear Vinaigrette combines crisp greens, juicy pears, blueberries, dried cranberries, and toasted walnuts for a vibrant salad that feels both elegant and effortless.
    5 from 1 vote
    Print Pin Save Rate
    Course: Salad
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 4 servings
    Calories: 366kcal
    Author: Katie

    Equipment

    • Measuring Cups
    • Measuring Spoons
    • Cutting Board
    • Knife
    • Food Processor
    • Salad Bowl
    • Tongs

    Ingredients

    Ingredients for the Vinaigrette:

    • ¼ Pear roughly chopped
    • 1 clove garlic
    • 2 tablespoon dried cranberries
    • ¼ teaspoon kosher salt
    • pinch freshly ground black pepper
    • ⅓ cup apple cider vinegar
    • ⅓ cup extra-virgin olive oil

    Ingredients for the Salad:

    • 5 ounces salad greens
    • ¾ pear finely sliced or chopped
    • 1 cup fresh blueberries
    • ⅓ cup dried cranberries
    • ½ cup walnut pieces toasted

    Instructions

    • In a food processor, combine the ¼ Pear, 1 clove garlic, 2 tablespoon dried cranberries, ¼ teaspoon kosher salt, and pinch freshly ground black pepper. Pulse until the mixture is roughly blended.
    • With the processor running, slowly add the ⅓ cup apple cider vinegar followed by the ⅓ cup extra-virgin olive oil until the vinaigrette becomes smooth and emulsified. Adjust the consistency with additional olive oil or vinegar if desired. Refrigerate the dressing until ready to use.
    • In a large salad bowl, combine the 5 ounces salad greens, ¾ pear sliced, 1 cup fresh blueberries, and ⅓ cup dried cranberries.
    • Drizzle the pear vinaigrette over the salad and toss gently to coat.
    • Just before serving, sprinkle the toasted ½ cup walnut pieces over the top for added crunch.

    Notes

    • Toast the walnuts for extra flavor – Place walnuts in a dry skillet over medium heat for 3–4 minutes, stirring frequently until fragrant.
    • Use ripe but firm pears – You want pears that are sweet but still hold their shape when sliced.
    • Make the dressing ahead of time – The vinaigrette can be made a day in advance and stored in the refrigerator.
    • Protein -Grilled chicken, salmon, or even crumbled goat cheese pairs beautifully with this salad.

    Nutrition

    Serving: 3ounces | Calories: 366kcal | Carbohydrates: 30g | Protein: 3g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Sodium: 158mg | Potassium: 232mg | Fiber: 4g | Sugar: 21g | Vitamin A: 437IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

    This was originally published as a gust blog post by Liz from Books n’ Cooks. Unfortunately, Liz is no longer blogging. For a better reader experience I updated this recipe to reflect a better user experience.

     

    Strawberry Balsamic Dressing

    by Leave a Comment

    Sweet, tangy, and bursting with fresh berry flavor, this homemade Strawberry Balsamic Dressing comes together with simple ingredients for a bright, flavorful salad dressing you’ll want to drizzle on everything.

    salad dressing container filled with pink seedy liquid in front of bowl filled with salad.

    I’ve always loved making homemade salad dressings. There’s something incredibly satisfying about blending fresh ingredients together to create a dressing that tastes better than anything you’ll find on the grocery store shelf.

    Since we’re nearing the end of Florida strawberry season, it felt like the perfect time to share this Strawberry Balsamic Dressing recipe. A few weeks before I had my daughter, my son Ryder and I went strawberry picking for the first time. It had been on my bucket list for years, and I loved that Ryder was finally old enough to experience it with me. There’s just something special about picking your own berries and turning them into something delicious in the kitchen.

    Earlier that year, I also had the opportunity to pick strawberries during a media trip with the Florida Strawberry Growers Association. I always enjoy learning more about where our food comes from, and it made me appreciate these sweet Florida berries even more. It ended up being the perfect “last trip” before our family grew by one!

    If you’ve never made your own salad dressing before, this is the recipe to start with. When you know exactly what goes into your dressing—fresh fruit, vinegar, honey, and olive oil—you’ll quickly realize just how much better homemade can be. Once you start making your own, it’s hard to go back to the bottled stuff.

    salad dressing container filled with pink seedy liquid next to barlean's fresh flax oil.

    FAQ

    Can I use frozen strawberries?

    Yes. Thaw the strawberries completely and drain off excess liquid before cooking them with the balsamic vinegar.

    Is flax oil necessary?

    Flax oil adds a light nutty flavor and a boost of omega-3s. If you don’t have it on hand, you could substitute olive oil, though the flavor profile will be slightly different.

    Why did my dressing separate?

    Since homemade dressings don’t contain preservatives or stabilizers, natural separation is normal. Simply shake or stir before serving.

    Can I make this dressing without a blender?

    A blender or immersion blender works best for achieving a smooth consistency. If you don’t have one, you can finely mash the strawberries, though the dressing will be thick and chunky.

    bowl of strawberry spinach and feta salad on counter by fresh strawberries and flax oil.

    Recipe Tips & Tricks

    Here are a few of my favorite tips and tricks whenever I make strawberry balsamic dressing.

    • Let the strawberries cool before blending – After simmering the strawberries with the balsamic vinegar, give the mixture time to cool slightly before adding it to the blender. This helps prevent splattering and keeps the dressing smooth.
    • Ripe strawberries – The sweeter and riper the strawberries, the more vibrant your dressing will taste. This recipe is perfect during peak strawberry season when berries are naturally sweet and juicy.
    • Blending – For the best texture, blend the dressing for at least 20–30 seconds so the strawberries fully break down and create a silky dressing.
    • Flax Oil – Flax oil is delicate and shouldn’t be heated, so it’s best added at the end while blending. Slowly streaming it into the dressing helps emulsify everything together.
    • Adjust sweetness to taste – If your strawberries are extra sweet, you can reduce the sugar slightly. If they are more tart, add a little more honey or preserves to balance the flavor.
    • Chill – Refrigerating the dressing for about an hour allows the flavors to meld together and slightly thickens the texture.
    hand holding salad dressing container filled with pink seedy liquid over salad bowl as it drizzles down.

    If you make this recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

    Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

    Save

    Clear salad dressing holder with green ring with a pink salad dressing in the shaker.

    Strawberry Balsamic Dressing

    Sweet, tangy, and bursting with fresh berry flavor, this homemade Strawberry Balsamic Dressing comes together with simple ingredients for a bright, flavorful salad dressing you’ll want to drizzle on everything.
    5 from 1 vote
    Print Pin Save Rate
    Course: Sauce
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 1 hour 10 minutes
    Cook Time: 5 minutes
    Total Time: 1 hour 15 minutes
    Servings: 16 servings
    Calories: 46kcal
    Author: Katie

    Equipment

    • Knife
    • Cutting Board
    • Measuring Spoons
    • Measuring Cups
    • Sauce Pan
    • Stove Top
    • Blender

    Ingredients

    • 1 pint strawberries
    • 2 tablespoons white granulated sugar
    • ¼ cup balsamic vinegar
    • 1 tablespoon honey
    • 2 tablespoons strawberry preserves
    • 2 tablespoons Barlean’s Organic Flax Oil

    Instructions

    • Chop 1 pint strawberries and place in a sauce pan. Sprinkle 2 tablespoons white granulated sugar on top and pour on the ¼ cup balsamic vinegar. Bring to a boil then simmer for 5 minutes. Remove from heat and let sit for 15 minutes.
    • Carefully pour the balsamic strawberries into a blender. Add in 1 tablespoon honey and 2 tablespoons strawberry preserves. Place the lid on the blender and begin to puree on high power. Carefully stream in 2 tablespoons Barlean’s Organic Flax Oil through the top spout of the blender while the blender is on. Purée for 30 seconds.
    • Pour into salad dressing shaker and refrigerate for 1 hour or until ready to eat.

    Notes

    • Let the strawberries cool before blending – After simmering the strawberries with the balsamic vinegar, give the mixture time to cool slightly before adding it to the blender. This helps prevent splattering and keeps the dressing smooth.
    • Ripe strawberries – The sweeter and riper the strawberries, the more vibrant your dressing will taste. This recipe is perfect during peak strawberry season when berries are naturally sweet and juicy.
    • Blending – For the best texture, blend the dressing for at least 20–30 seconds so the strawberries fully break down and create a silky dressing.
    • Flax Oil – Flax oil is delicate and shouldn’t be heated, so it’s best added at the end while blending. Slowly streaming it into the dressing helps emulsify everything together.
    • Adjust sweetness to taste – If your strawberries are extra sweet, you can reduce the sugar slightly. If they are more tart, add a little more honey or preserves to balance the flavor.
    • Chill – Refrigerating the dressing for about an hour allows the flavors to meld together and slightly thickens the texture.

    Nutrition

    Serving: 2tablespoons | Calories: 46kcal | Carbohydrates: 7g | Protein: 0.2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 2mg | Potassium: 52mg | Fiber: 1g | Sugar: 6g | Vitamin A: 4IU | Vitamin C: 18mg | Calcium: 6mg | Iron: 0.2mg
    Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

    Lemon Herb Dressing

    by 18 Comments

    Bright, fresh, and ready in just 10 minutes, this Lemon Herb Dressing is made with fresh herbs, honey, olive oil, and lemon juice for a light, flavorful dressing you’ll want to drizzle on everything.

    A few years ago I made it a goal to start making more homemade salad dressings and rely less on the pre-packaged bottles lining the refrigerator door. Don’t get me wrong—there are still a few classics I love and keep on hand. Like Litehouse Ranch will always have a spot in my fridge, but once you realize how easy homemade dressing is to make, it’s hard to go back.

    This Lemon Herb Dressing is one of my favorite ways to use up fresh herbs when my garden is overflowing. The combination of bright lemon juice, fragrant herbs, honey extracted straight from our hives, and olive oil creates a light and refreshing dressing that’s perfect during the warmer months. It’s delicious tossed with a simple green salad, but it also doubles as a quick marinade—I’ve even used it on chicken with shallots, lemon slices, and garlic for an easy dinner that turned out absolutely divine.

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    Lemon Herb Dressing

    Ingredients

    • Lemon – Fresh lemon juice gives this dressing its bright, tangy flavor. You’ll also use a little lemon zest for extra citrus flavor.
    • Olive Oil – A good quality extra-virgin olive oil adds richness and balances the acidity of the lemon juice while creating that classic vinaigrette texture.
    • Fresh Herbs – I use fresh herbs I picked directly from my garden like parsley, dill, and green onion.
    • Honey – A small amount of honey helps mellow out the tartness and acidity from the lemon and creates a perfectly balanced flavor.
    • Dijon Mustard – Dijon mustard adds a subtle tang and helps emulsify the dressing so the oil and lemon juice blend together smoothly.

    Directions

    In a pint size mason jar (with lid) add the lemon juice and lemon zest. Followed by the honey, dijon mustard, and olive oil. Next up, add the freshly chopped chives, parsley, and dill; followed by salt and pepper to taste. Seal lid and shake until all ingredients are well incorporated. Refrigerate for up to 5 days.

    FAQs

    How long does lemon and olive oil dressing last?

    Whenever you mix lemon and olive oil together as long as it’s refrigerated it will be good for 1 week.

    How many lemons does it take to make ¼ cup of juice?

    2 large lemons typically will yield ¼ cup of juice.

    How many servings does this lemon dressing make?

    This dressing recipe makes about 1 cup of dressing or about 8 –two tablespoon servings.

    Lemon Herb Dressing

    Tips & Tricks

    Here are all my tips and tricks whenever I make my own homemade Lemon Herb Dressing.

    • Yield – This recipe makes 1 cup of dressing.
    • Serving Size – The typical serving size for salad dressing is 2 tablespoons.
    • Blender – To save a few minutes for making this recipe you can easily use a blender so you don’t have to chop all the fresh herbs.
    • Lemon – This recipe tastes best with freshly squeeze lemon. If freshly squeeze is not an option you can use a lemon concentrate.

    Dressing Recipes

    Still craving more fresh salad dressing recipes? Here are a few more of my favorites!

    If you make this recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

    Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

    glass mason jar filled with dressing, lemons next to it on a yellow cloth placemat.

    Lemon Herb Dressing

    Fresh Lemon Herb Dressing made with herbs, honey, olive oil, and lemon juice. Ready in just 10 minutes—no blender needed.
    5 from 1 vote
    Print Pin Save Rate
    Course: Dressing
    Cuisine: American
    Diet: Gluten Free, Low Lactose
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 8
    Calories: 88kcal
    Author: Katie

    Equipment

    • Mason Jar

    Ingredients

    • ¼ cup Lemon juice
    • 2 teaspoons Lemon zest
    • 2 teaspoons Honey
    • 2 teaspoons Dijon mustard
    • ⅓ cup olive oil
    • 2 tablespoons Fresh chives chopped
    • 2 tablespoons Fresh parsley chopped
    • 2 tablespoons Fresh dill chopped
    • salt and pepper

    Instructions

    • Add the ¼ cup Lemon juice and 2 teaspoons Lemon zest to a pint-sized mason jar with a lid.
    • Next, add the 2 teaspoons Honey, 2 teaspoons Dijon mustard, and ⅓ cup olive oil. Stir in the 2 tablespoons Fresh chives, 2 tablespoons Fresh parsley, and 2 tablespoons Fresh dill. Season with salt and pepper to taste.
    • Seal the jar and shake well until the dressing is fully combined. Store in the refrigerator for up to 5 days.

    Notes

    • Yield – This recipe makes 1 cup of dressing.
    • Serving Size – The typical serving size for salad dressing is 2 tablespoons.
    • Blender – To save a few minutes for making this recipe you can easily use a blender so you don’t have to chop all the fresh herbs.
    • Lemon – This recipe tastes best with freshly squeeze lemon. If freshly squeeze is not an option you can use a lemon concentrate.
    Calories for this recipe are an estimate.

    Nutrition

    Serving: 2tablespoon | Calories: 88kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 20mg | Fiber: 1g | Sugar: 2g | Vitamin A: 126IU | Vitamin C: 5mg | Calcium: 4mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

    Mashed Potatoes with Red Skin

    by 2 Comments

    Creamy, buttery, and full of flavor—these classic Mashed Potatoes with Red Skin come together in just 30 minutes for the ultimate comfort food side dish!

    White bowl filled with mashed potatoes topped with parsley with chicken in blue pan in background.

    When it comes to comfort food, nothing beats a big bowl of homemade mashed potatoes. This version keeps the red potato skins on, giving each bite a rustic texture and a boost of nutrients. I love how the skins add a pop of color and a subtle earthiness that pairs beautifully with just about any meal.

    Whether it’s a weeknight dinner (not peeling cuts down a solid 10+ minutes on prep time), holiday feast, or Sunday supper, these mashed potatoes are always a hit at my table. I”ll be honest though, I do have a divided house when it comes to keeping the skin on mashed potatoes. So this recipe is on rotation when I’m on a time crunch but still want homemade mashed potatoes with dinner. With minimal ingredients and maximum flavor, they’re easy to whip up and taste like they came straight from a restaurant.

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    Stuffed Chicken Breast with Stuffing

    by Leave a Comment

    This Stuffed Chicken Breast with Stuffing recipe features juicy, perfectly seasoned chicken filled with savory herb stuffing for an easy comfort-food dinner ready in under an hour.

    This Stuffed Chicken Breast with Stuffing quickly became a family favorite in our house last year. The first time I made it, I wasn’t sure how the kids would feel about stuffing tucked inside chicken. Since they don’t typically like stuffing I figured they might be turned off. Thankfully, they each tried a bite and loved it. Of course, I paired it with their favorite red skinned mashed potatoes and homemade gravy. What’s not to like about it?! I would love to assure you that the chicken stays incredibly juicy, the stuffing is packed with flavor, and it’s filling — so much so that my kids were able to split a single chicken breast and leave the table happy and satisfied.

    It’s one of those comforting meals that feels a little special without requiring a lot of extra effort. Whether you’re feeding a hungry family on a busy weeknight or looking for a cozy dinner that everyone will enjoy, this recipe checks all the boxes: hearty, flavorful, and totally doable. If your family loves classic comfort food as much as mine does, this is a recipe you’ll want to keep on repeat.

    Table of contents

    Why this Recipe Works

    Simple yet satisfying – All the classics in one dish. Roasted chicken breast and flavorful stuffing.

    Customizable – Use any stuffing mix or flavor profile or add-ins like onions, nuts, or dried cranberries.

    Prep-ahead friendly – The stuffing can be made ahead of time, and the chicken breasts can even be stuffed in advance. Making this perfect for busy days when you just want to sear and bake at dinnertime and focus more on the sides.

    Flexible for any schedule – Whether you prep everything ahead or make it all at once, this recipe fits easily into weeknight dinners or relaxed weekend meals.

    Ingredients

    • Chicken – I like to use chicken breast for this recipe, but you could use chicken thighs if you prefer. Just know you will need to adjust the stuffing to fit the thighs accordingly.
    • Stuffing – I kept it easy and used Stove Top Stuffing Mix. However, you can easily make your own homemade stuffing.
    • Butter – You’ll need butter for the stuffing. If using a box mix I suggest using unsalted butter to help control the sodium.
    • Water – I use water for the stuffing mix since chicken broth tends to have a lot of sodium and with a box mix it might be a bit too salty.
    • Seasonings – I like to use a blend of paprika, salt, pepper, garlic powder, and onion powder to season the outside of the chicken breast. If you want to take it a step further you could technically season the chicken up to the day before to really give the chicken breast good flavor.
    • Oil – I use a tablespoon of olive oil to sear the chicken and give it flavor.
    • Fresh Herbs – I use a little fresh parsley at the end to brighten up the chicken and give it a fresh taste.

    Directions

    Female hand slicing celery on a wood cutting board.
    Female hand slicing an onion on a wood cutting board.

    Preheat oven to 350°Fahrenheit. Dice the 1 Celery Rib and 2 tablespoons White Onion and put to the side.

    Gray pot filled with diced celery on a black stove top.

    Melt the 2 tablespoons Unsalted Butter in a medium-sauce pan. Add the onion and celery to the pot. Cook on medium-low heat for 5 minutes until the vegetables start to get translucent in color and semi-cooked.

    Gray pot filled with cubed stuffing mix with wood spoon on the side of the pot.

    Turn the cooktop off. Add in the 6 ounces StoveTop Stuffing Mix, mix well and then mix in the 1¼ cups Water. Mix well until moist, and set to the side.

    Pat 3 Boneless Skinless Chicken Breast dry with paper towels. Using a sharp knife, cut a pocket into the thickest part of each breast, being careful not to cut all the way through.

    In a small bowl, mix 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 1 teaspoon Paprika, 1 teaspoon Salt, 1 teaspoon Dried Thyme Leaves, and ½ teaspoon Black Pepper. Rub seasoning on the outside of each chicken breast.

    Female in apron holding open a split raw chicken breast holding a spoon and placing stuffing inside the chicken.

    Next, stuff the chicken. Spoon about ¼ to ⅓ cup of prepared stuffing into each chicken breast pocket. If needed, secure with toothpicks.

    Three raw chicken breast stuffed with stuffing in a gray frying pan on a stovetop.
    Gray frying pan with three browned chicken breast on the pan stuffed with stuffing on a stove top.

    Heat 1 tablespoon Olive Oil in a large oven-safe skillet over medium heat. Sear chicken for 2–3 minutes per side until lightly golden.

    Remove the frying pan off the stove top and bake directly in the skillet (if oven-safe). Bake uncovered for 25–30 minutes, or until the chicken reaches an internal temperature of 165°Fahrenheit.

    Blue frying pan filled with three roasted chicken breast split with stuffing inside them.

    Once cooked, let the stuffed chicken rest for 5 minutes. Garnish with fresh parsley and serve with your favorite sides.

    FAQs

    Two white plates stacked with a chicken breast cut in half filled with stuffing sitting next to a scoop of mashed potatoes.
    Can I use leftover stuffing?

    Yes! When I have leftover stuffing it’s what I prefer to use. It’s also a great way to repurpose holiday leftovers into a new meal.

    Do I have to sear the chicken first?

    Yes, not only does it add that beautiful golden color and extra flavor but it ensures that the chicken cooks properly.

    How do I keep the stuffing from falling out?

    Avoid overstuffing the chicken breast. I found that if you don’t overstuff you won’t need to use toothpicks to secure the opening. However, if you feel you need to close the opening you can use the toothpicks. Searing the chicken also helps seal the pocket.

    How do I know when stuffed chicken breasts are done?

    In order to ensure the chicken is cooke through you will definitely need to use a meat thermometer and insert it into the thickest part of the chicken including the stuffing. Both chicken and stuffing should read 165° Fahrenheit.

    Recipe Tips and Tricks

    Female with an apron on standing in a kitchen holding a plate of food with mashed potatoes in chicken.

    Here are a few of my favorite go-to tips and tricks whenever I make these chicken breasts stuffed with stuffing recipe.

    • Added Flavor – To give the chicken a little added flavor drizzle a little melted butter over the chicken before baking.
    • Don’t overstuff – The key to a juicy restaurant quality stuffed chicken breast is not to over stuff the chicken breast. Remember, the filling expands slightly as it bakes.
    • Internal Temperature – I always use a meat thermometer to ensure the chicken reaches 165°Fahrenheit for perfectly juicy results.
    • Pairing suggestions – Here are a few of my favorite pairing suggestions with this meal: mashed potatoes, skillet green beans, and a house salad with vidallia onion vinaigrette.

    If you make this stuffed chicken breasts with stuffing recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

    Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

    Three chicken breast roasted with stuffing inside them in a blue frying pan.

    Stuffed Chicken Breast with Stuffing

    This Stuffed Chicken Breast with Stuffing recipe features juicy, perfectly seasoned chicken filled with savory herb stuffing for an easy comfort-food dinner ready in under an hour.
    No ratings yet
    Print Pin Save Rate
    Course: Main Course
    Cuisine: American
    Diet: Low Lactose
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 3
    Calories: 349kcal
    Author: Katie

    Equipment

    • 1 Cutting Board
    • 1 Knife
    • Measuring Spoons
    • 1 Tongs
    • 1 Stovetop
    • 1 Sauce Pan
    • 1 Oven Proof Frying Pan
    • 1 Oven

    Ingredients

    • 1 Celery Rib diced
    • 2 tablespoons White Onion diced
    • 2 tablespoons Unsalted Butter
    • 6 ounces StoveTop Stuffing Mix
    • 1¼ cups Water
    • 3 Boneless Skinless Chicken Breast
    • 1 teaspoon Garlic Powder
    • 1 teaspoon Onion Powder
    • 1 teaspoon Paprika
    • 1 teaspoon Salt
    • 1 teaspoon Dried Thyme Leaves
    • ½ teaspoon Black Pepper
    • 1 tablespoon Olive Oil

    Instructions

    • Preheat oven to 350°Fahrenheit.
    • Dice the 1 Celery Rib and 2 tablespoons White Onion and put to the side.
    • Melt the 2 tablespoons Unsalted Butter in a medium-sauce pan. Add the onion and celery to the pot. Cook on medium-low heat for 5 minutes until the vegetables start to get translucent in color and semi-cooked.
    • Turn the cooktop off. Add in the 6 ounces StoveTop Stuffing Mix, mix well and then mix in the 1¼ cups Water. Mix well until moist, and set to the side.
    • Pat 3 Boneless Skinless Chicken Breast dry with paper towels. Using a sharp knife, cut a pocket into the thickest part of each breast, being careful not to cut all the way through.
    • In a small bowl, mix 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 1 teaspoon Paprika, 1 teaspoon Salt, 1 teaspoon Dried Thyme Leaves, and ½ teaspoon Black Pepper. Rub seasoning on the outside of each chicken breast.
    • Next, stuff the chicken. Spoon about ¼ to ⅓ cup of prepared stuffing into each chicken breast pocket. If needed, secure with toothpicks.
    • Heat 1 tablespoon Olive Oil in a large oven-safe skillet over medium heat. Sear chicken for 2–3 minutes per side until lightly golden.
    • Remove the frying pan off the stove top and bake directly in the skillet (if oven-safe). Bake uncovered for 25–30 minutes, or until the chicken reaches an internal temperature of 165°Fahrenheit.
    • Once cooked, let the stuffed chicken rest for 5 minutes. Garnish with fresh parsley and serve with your favorite sides.

    Notes

    • Added Flavor – To give the chicken a little added flavor drizzle a little melted butter over the chicken before baking.
    • Don’t overstuff – The key to a juicy restaurant quality stuffed chicken breast is not to over stuff the chicken breast. Remember, the filling expands slightly as it bakes.
    • Internal Temperature – I always use a meat thermometer to ensure the chicken reaches 165° Fahrenheit for perfectly juicy results. Make sure to check in the thickest part of the chicken breast, and also in the stuffing. If the chicken is cooked to 165°F but the stuffing is not you need to continue cooking until the stuffing is safe to eat too. 

    Nutrition

    Serving: 1g | Calories: 349kcal | Carbohydrates: 15g | Protein: 26g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 92mg | Sodium: 1187mg | Potassium: 518mg | Fiber: 2g | Sugar: 2g | Vitamin A: 813IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

    Beet and Citrus Salad

    by 2 Comments

    This beet and citrus salad is a vibrant, flavor-packed dish made with roasted beets, fresh citrus, crispy bacon, and a zesty garlic citrus vinaigrette. It works beautifully as a light meal or as a colorful, crowd-pleasing side dish.

    White oval serving dish filled with a citrus and beet salad on a marble tabletop with a cream napkin and forks.

    If you’re looking for a salad that feels a little fancy but is still easy to pull together, this beet and citrus salad delivers. Roasted beets bring an earthy sweetness, while juicy citrus adds brightness that balances every bite. Tossed with crispy bacon and a simple garlic citrus vinaigrette, this salad is anything but boring. I didn’t always love beets, though. I grew up eating them canned and pickled, and it wasn’t until my twenties that I tried freshly roasted beets and realized how much pairing them with sweet and savory ingredients can transform their flavor.

    Whether you’re serving it alongside a weeknight dinner or adding it to a holiday spread, this beet and orange salad is a true show-stopper. It’s colorful, full of texture, and packed with flavor, which proves that salads can absolutely steal the spotlight. Even my husband, who still insists he doesn’t like beets, gave this one a try. While the beets didn’t win him over, he happily ate all the tangerines and salad, which I consider a small victory.

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    Green Enchilada Chicken Soup

    by 2 Comments

    This Green Enchilada Chicken Soup is creamy, comforting, and ready in just 30 minutes. An easy, veggie-packed dinner that warms both your kitchen and your soul.

    Green Enchilada Chicken Soup in bowl topped with cheese and avocado with title text.

    When the weather cools down or life feels a little hectic, soup is always the answer—and this Green Enchilada Chicken Soup is one I find myself making on repeat. It’s rich, flavorful, and comes together with simple pantry staples, making it ideal for weeknight dinners when you want something comforting without a lot of effort. This recipe originally came about because I had planned to make my slow cooker chicken enchilada soup and that’s when I discovered I didn’t have red enchilada sauce on hand! So I decided to skip the slow cooker, and dreamed up this recipe.

    Inspired by the flavors of green enchiladas, this soup combines tender rotisserie chicken (that is store bought cutting cook time in half), green enchilada sauce, beans, corn, and just the right amount of creaminess. It’s hearty enough to be a full meal on its own and flexible enough to customize based on what you have on hand—exactly the kind of recipe busy families love.

    [feast_advanced_jump_to]

    Why this Recipe Works

    Flavorful Twist on Classic Soup – This recipe offers a delightful twist on traditional chicken soup by incorporating the vibrant flavors of green enchiladas. The combination of tangy tomatillos, zesty green chilies, and savory chicken creates a unique and delicious soup that will tantalize your taste buds.

    Comfort in Every Bowl – Green Enchilada Chicken Soup provides the ultimate comfort food experience. The warmth of the broth, the tender chicken, and the hearty vegetables make it a soothing and satisfying meal, perfect for chilly days or when you’re in need of a comforting pick-me-up.

    Easy and Time-Saving – This recipe is designed for simplicity and efficiency. With readily available ingredients and straightforward instructions, you can whip up a flavorful pot of soup without spending hours in the kitchen. It’s a convenient option for busy days when you want a homemade meal without the fuss.

    Ingredients

    top view Green Enchilada Chicken Soup in bowl topped with cheese and avocado on colorful cloth.
    • Oil – I like to use grapeseed oil as it has little to no flavor.
    • Vegetables – A combination of white onions, red and orange bell peppers, garlic, zucchini, yellow squash, cilantro, frozen corn, and avocado.
    • Spices – Minus the green enchilada sauce the cumin is the star flavor.
    • Mild green Chiles diced – 1 small can to give the chile texture.
    • Mild green Chile enchilada sauce – Two cans from the grocery store transform this soup.
    • Chicken broth – I prefer to use low-sodium chicken broth.
    • Chicken – 3 cups cooked rotisserie chicken that’s been shredded
    • Beans – 1 can of white beans that have been drained and rinsed
    • Cream Cheese – This is the key to making the soup so creamy–the low fat cream cheese
    • Cheese – If you want a little cheese for topping you can add that too.

    FAQs

    Bowl of green enchilada chicken soup stacked on top of empty bowl on colorful tablecloth with spoons.
    Can you use a rotisserie chicken to make Green Enchilada Chicken Soup?

    Yes! That’s the key to this quick-cooking soup recipe. I buy a rotisserie chicken and then while the vegetables sweat I begin to pull the white meat off the chicken breast. Then once all the meat is pulled I shred it.

    What vegetables do you put in the Green Enchilada Chicken Soup?

    For this soup recipe, I like to use onions, red and orange bell peppers, zucchini, and yellow squash. I also like to put a little frozen corn toward the end to add to the enchilada aspect of the soup. Something about corn in Mexican soups just seems right.

    Is it possible to make this soup vegetarian?

    Absolutely! Simply replace the chicken with your favorite meat substitute or add extra veggies like bell peppers, corn, or black beans for a hearty, vegetarian version.

    How do I store leftovers?

    Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.

    Can I freeze Green Enchilada Chicken Soup?

    Yes, this soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be stored in the freezer for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

    Recipe Tips and Tricks

    Green Enchilada Chicken Soup in bowl topped with cheese and avocado next to halve avocado.

    Here are a few of my favorite tips and tricks when making my Green Enchilada Chicken Soup.

    • Enhance the Flavor with Roasting – For an extra layer of flavor, consider roasting the tomatillos, green chilies, and onions before blending them into the enchilada sauce. Roasting adds a depth of smokiness and intensifies the natural sweetness of the vegetables.
    • Use Rotisserie Chicken for Convenience – To save time, I always use pre-cooked rotisserie chicken. Simply shred the meat and add it to the soup during the final stages of cooking for a quick and convenient protein source.
    • Adjust Spice Levels – Tailor the spice level to your preference by adjusting the quantity of green chilies or by incorporating milder or spicier varieties. Taste the soup as it simmers and add more heat if desired.
    • Blend the Sauce to Your Preferred Consistency – Control the texture of the soup by adjusting the blending time for the enchilada sauce. For a smoother consistency, blend the sauce longer; for a chunkier texture, blend it briefly or use an immersion blender.
    • Serve with Fresh Garnishes – Elevate the presentation and flavor by serving the soup with a variety of fresh garnishes. Offer bowls of chopped cilantro, lime wedges, diced avocado, and extra shredded cheese at the table for everyone to customize their bowl.

    I served this Green Enchilada Chicken Soup with tortilla chips and my gluten free green chile cornbread. So if you are looking for an easy dinner I hope you’ll give my recipe a try for Green Enchilada Chicken Soup.

    If you make this Green Enchilada Chicken Soup recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

    Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

    Two white bowls stacked with soup inside and chunks of avocado on top resting on a bright pink and green striped cloth.

    Green Enchilada Chicken Soup

    This Green Enchilada Chicken Soup is creamy, comforting, and ready in just 30 minutes. An easy, veggie-packed dinner that warms both your kitchen and your soul.
    5 from 1 vote
    Print Pin Save Rate
    Course: Main Course, Soup
    Cuisine: American, Mexican
    Diet: Gluten Free
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 8
    Calories: 372kcal
    Author: Katie

    Equipment

    • Cutting Board
    • Knife
    • Measuring Cups
    • Measuring Spoons
    • Soup Pot
    • Stove Top
    • Ladle

    Ingredients

    • 1 teaspoon grape seed oil
    • 2 small white onions diced
    • 1 red bell pepper diced
    • 1 orange pepper diced
    • 6 cloves garlic minced
    • 1 medium zucchini diced
    • 1 yellow squash diced
    • 1 teaspoon kosher salt
    • 1 tablespoon ground cumin
    • 7 ounces Mild green Chiles diced
    • ¼ cup fresh cilantro diced and divided
    • 20 ounces mild green Chile enchilada sauce
    • 32 ounces low sodium chicken broth
    • 3 cups cooked rotisserie chicken shredded
    • 1 cup frozen corn
    • 16 ounces Can white beans drained and rinsed
    • ½ cup low fat cream cheese diced
    • Toppings: additional cilantro cheese, fresh avocado

    Instructions

    • Preheat a 5.5 quart stock pot on medium heat with the 1 teaspoon grape seed oil. Then add in 2 small white onions, 1 red bell pepper, 1 orange pepper, and 6 cloves garlic minced.
    • Saute for 1 minute, then add in ½ cup low sodium chicken broth. Place a lid on top of the pot and cook for an additional 2-3 minutes. Then add 1 medium zucchini and 1 yellow squash and mix well. Season with 1 teaspoon kosher salt and 1 tablespoon ground cumin then add in 7 ounces Mild green Chiles.
    • Mix and add in the stems of the ¼ cup fresh cilantro (minced), 20 ounces mild green Chile enchilada sauce, and the remaining32 ounces low sodium chicken broth. Mix well, and cook for 10 minutes.
    • While the soup cooks shred the 3 cups cooked rotisserie chicken and begin to add it to the pot. Then add in 1 cup frozen corn, and 16 ounces Can white beans. Cook with the lid on for an additional 5 minutes. Remove the lid and add in ½ cup low fat cream cheese, stir and simmer on low until the cream cheese melts. Then stir in the remaining ¼ cup fresh cilantro.
    • Ladle soup into bowls. Top with additional cilantro, cheese and fresh avocados.

    Notes

    • Enhance the Flavor with Roasting – For an extra layer of flavor, consider roasting the tomatillos, green chilies, and onions before blending them into the enchilada sauce. Roasting adds a depth of smokiness and intensifies the natural sweetness of the vegetables.
    • Use Rotisserie Chicken for Convenience – To save time, I always use pre-cooked rotisserie chicken. Simply shred the meat and add it to the soup during the final stages of cooking for a quick and convenient protein source.
    • Adjust Spice Levels – Tailor the spice level to your preference by adjusting the quantity of green chilies or by incorporating milder or spicier varieties. Taste the soup as it simmers and add more heat if desired.
    • Blend the Sauce to Your Preferred Consistency – Control the texture of the soup by adjusting the blending time for the enchilada sauce. For a smoother consistency, blend the sauce longer; for a chunkier texture, blend it briefly or use an immersion blender.
    • Serve with Fresh Garnishes – Elevate the presentation and flavor by serving the soup with a variety of fresh garnishes. Offer bowls of chopped cilantro, lime wedges, diced avocado, and extra shredded cheese at the table for everyone to customize their bowl.

    Nutrition

    Serving: 1cup | Calories: 372kcal | Carbohydrates: 34g | Protein: 36g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 93mg | Sodium: 1411mg | Potassium: 756mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1661IU | Vitamin C: 61mg | Calcium: 108mg | Iron: 4mg
    Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

    Kielbasa Sheet Pan Dinner

    by 2 Comments

    This kielbasa sheet pan dinner is a family-friendly meal that comes together in under an hour using just one pan and simple ingredients.

    top view browned Kielbasa sausage, diced Potato, and Peppers on sheet pan with title text.

    If you’re anything like me, weeknights call for meals that are fast, flavorful, and fuss-free. Which is why over the years I’ve focused on one pot meals and one pan meals. They have become part of my meal rotation each week. My family loves kielbasa and my sheet pan kielbasa & potatoes dinner checks all the boxes! Tender roasted baby potatoes and crisp bell peppers get caramelized in the oven alongside juicy kielbasa links for a one-and-done meal that’s hearty enough to satisfy the whole family.

    This recipe comes together on just one pan, which means minimal prep, minimal cleanup, and maximum comfort. Serve it with a side of mustard or your favorite dipping sauce, and you’ve got dinner on the table with almost zero stress and in under an hour.

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    Gaylord Palms Weekend Staycation

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    Do you live in Florida and looking to get away for the weekend? A little vacation and escape from reality is perfect during these unprecedented times. The Gaylord Palms Resort & Convention Center makes for the perfect staycation.

    Thank you Gaylord Palms Resort & Convention Center for hosting my family for the weekend during Summerfest. As always, all opinions are my own.

    Family wearing mask in hotel atrium with text on image for Pinterest.

    We live just 25 minutes from the Gaylord Palms Resort & Convention Center, and have never been before last weekend! We travel a lot, but rarely take the time to travel right here in Central Florida. Since we have cancelled all international and national trips that required an airplane ride we figured this is the year we explore Florida by car. We should have realized this early in the year when we visited the Keys in February, and then detoured our derailed cruise plans in March and spent a week down in Singer Island.

    Overlooking atrium at the Gaylord Palms hotel with lush vegetation and pathways.

    Gaylord Palms is located in Kissimmee, Florida and is just minutes from Walt Disney World® and Universal Orlando Resort™. Since we stayed for only two nights we opted to stay put at the resort and enjoy everything they had to offer!

    [Read more…]

    100 Crock Pot Recipes

    by 4 Comments

    Looking to help simplify life? Check out the wide variety of over 100+ Crock Pot Recipes to help make breakfast, lunch, and dinner time a breeze! Don’t forget the dessert, because their is a whole slow cooker section dedicated to decadent desserts.

    Four slow cooker recipe images with title text in the middle

    I’ve found 100 amazing, delicious Crock Pot/Slow Cooker recipes that can take away the stress of trying to plan and fix a big dinner after a long, exhausting day. Or maybe you are looking for an easy appetizer, a dessert, or even breakfast! The sky is the limit when it comes to what you can cook in the Crock Pot!

    I’m here to not only answer some of the most frequently asked questions but also share with you some of the best slow cookers on the market for all price points. Feel free to click on a link in the table of contents and it will jump you down to the section you are interest in looking at.

    [Read more…]

    Pepperoni Pizza Toast

    by 2 Comments

    Looking for a delicious and easy lunch or an afternoon snack to feed a hungry crowd? Try Pepperoni Pizza Toast. It’s made in under 10 minutes!

    4 pieces of toast with marinara, pepperoni, and cheese, quartered on countertop with title text.
     
    You guys! My oldest “baby“ is off to elementary school in just a few short weeks. How the heck is this possible?!? I feel like I just gave birth to him yesterday, and now my husband and I are about to enter a whole new stage of life. Whether I’m ready or not I have to put my big girl panties on and face the facts. I’ve started thinking about endless school lunches that I will be making for the next 13 years (okay maybe I won’t be making them once he enters high school, but you get my point). I’m also thinking about how our spontaneous travel is about to be not so spontaneous anymore and well, much more calculated than it ever has been.
    [Read more…]

    Halloween Mummy Pizza Toast

    by 19 Comments

    Make a ghoulish snack, lunch or easy dinner for your ghouls with this simple recipe for Halloween Mummy Pizza Toast. A thrilling Halloween treat for all that is made in just 10 minutes time, and requires slices of bread, pizza sauce, string mozzarella cheese and black olives.

    Toast with marinara, mozzarella and olives to look like mummy face on spiderweb platter with title text.

    A few months ago, I shared how much my kids loved pepperoni pizza toast. When I started brainstorming recipe ideas for Halloween, pizza toast kept coming to mind! Although not a sweet treat its a savory one that I’m sure your family and friends will love. I’m excited to share my spooky twist on the classic pizza toast with my Halloween Mummy Pizza Toast recipe.

    [feast_advanced_jump_to]

    Directions

    3 slices toast with marinara, mozzarella and olives to look like mummy faces on spiderweb platter.

    First, you want to lightly toast your bread. While your bread is slightly toasting gather all of your ingredients to make assembly a breeze.

    Line a baking sheet with aluminum foil and spray with cooking spray. Place the lightly toasted bread on the baking sheet. Then, top with marinara sauce. Next, take the pieces of string cheese and place them diagonal over the marinara. I use about 1 string cheese per slice of toast.

    Then, add either mini pepperoni or sliced black olives at the top of the toast to resemble eyes. Bake in the oven at 300 degrees Fahrenheit for 3 to 5 minutes or until the cheese is melted and the pepperoni has cooked.

    As soon as the toast is done, remove from the oven, slice (if desired) and serve immediately!

    FAQS

    close-up of marinara, mozzarella, and black olives topping toast to look like mummy face.
    How many people does this recipe feed?

    The recipe card makes four slices of Halloween Mummy Pizza Toast. However, you can double, triple, or even quadruple this recipe to make more. You can also reduce the amount of toast and just make one piece of mummy toast.

    Kitchen tools you will need to make Halloween Mummy Pizza Toast

    Here are a few kitchen tools you will need to make this mummy pizza toast. They are basic kitchen items you most likely already have on hand.
    Toaster oven
    Small baking sheet:
    Aluminum foil
    Pot holders
    Measuring Spoons

    Tips & Tricks

    Here are a few of my main tips and tricks I’ve learned when making Halloween Mummy Toast.

    • Bread – I like to use white or honey wheat bread.
    • Cheese – You can use shredded mozzarella cheese if you don’t have mozzarella string cheese.
    • Tomato Sauce – I like to use a jarred pizza sauce. If you don’t have that on hand you can use a can of tomato sauce–to add additional flavor you can sprinkle some Italian seasoning into the sauce.
    • Oven – No toaster oven? No problem. You can toast the bread in the oven and cook the pizza toast in the oven.

    Pizza Recipes

    toast slice with marinara, mozzarella and olives to look like mummy face missing a bite.

    Still craving pizza? Try these pizza recipes.

    If your looking for a festive Halloween lunch time idea or maybe even an afternoon snack. This recipe for Halloween Mummy Pizza Toast is the ticket.

    If you make this Halloween Pizza recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

    Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

    Black spider web tray with a slice of toast with tomato sauce and melted piece of cheese to look like a mummy with olive eye balls.

    Halloween Mummy Pizza Toast

    Make a ghoulish snack, lunch or easy dinner for your ghouls with this simple recipe for Halloween Mummy Pizza Toast. A thrilling Halloween treat for all that is made in just 10 minutes time, and requires slices of bread, pizza sauce, string mozzarella cheese and black olives.
    5 from 1 vote
    Print Pin Save Rate
    Course: Lunch, Snack
    Cuisine: American
    Diet: Low Salt
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 4
    Calories: 166kcal
    Author: Katie

    Equipment

    • Toaster Oven

    Ingredients

    • 4 slices of sandwich bread
    • 4 tablespoons marinara sauce divided
    • 4 mozzarella cheese sticks cheese pulled off
    • 4 mini pepperoni slices
    • 4 sliced black olives

    Instructions

    • Lightly toast the sandwich bread.
      4 slices of sandwich bread
    • Once the bread is lightly toasted, line a baking sheet with aluminum foil and spray with cooking spray. Place the lightly toasted bread on the baking sheet.
    • Preheat the toaster oven to 300 degrees Fahrenheit.
    • Top each slice of toast with one tablespoon marinara sauce. Next, take the pieces of string cheese and place them diagonal over the marinara.
      4 tablespoons marinara sauce, 4 mozzarella cheese sticks
    • Next, add either mini pepperoni or sliced black olives at the top of the toast to resemble eyes.
      4 mini pepperoni slices, 4 sliced black olives
    • Bake in the oven at 300 degrees Fahrenheit for 3 to 5 minutes or until the cheese is melted and the pepperoni has cooked.
    • Remove from the oven and serve immediately.

    Notes

    • Bread – I like to use white or honey wheat bread.
    • Cheese – You can use shredded mozzarella cheese if you don’t have mozzarella string cheese.
    • Tomato Sauce – I like to use a jarred pizza sauce. If you don’t have that on hand you can use a can of tomato sauce–to add additional flavor you can sprinkle some Italian seasoning into the sauce.
    • Oven – No toaster oven? No problem. You can toast the bread in the oven and cook the pizza toast in the oven.

    Nutrition

    Serving: 1g | Calories: 166kcal | Carbohydrates: 14g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 519mg | Potassium: 86mg | Fiber: 1g | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

    50+ Creative Smoothie Recipes

    by 2 Comments

    Tired of the same old smoothie recipe? Want to spice things up? Check out over 50+ creative smoothie recipes to switch up your daily dose of fruits and veggies!

    Four photos of bright colored smoothies with text on image for Pinterest.

    Their is no denying we love smoothies in our home. We drink at least one smoothie a day in my home whether its our favorite strawberry banana smoothie or a pineapple peach smoothie (think ultra tropical).

    One way to pack in quite a bit of fruit and veggies is to make a smoothie. They can be nutrient dense without tasting like it was served from the earth. Best of all you can prep most ahead of time, making it easy to blend on a busy morning. I love the fact that we can use both frozen and fresh fruit in smoothies.

    Table of contents

    What to put in a smoothie

    Top view of berries in a blender.

    If you ever wondered how to make smoothies at home, I have all the tips and tricks for you! Below you’ll find how to build the best smoothies!

    • Buy local – I prefer to buy from the farmer’s market or farm stands for my fruits and vegetables. This is typically the best way to get the freshest produce possible and not cost nearly as much as the grocery store.
    • Freeze – Freeze fruit to avoid having to add lots of ice. Rinse and thoroughly dry fruits and vegetables prior to freezing. Always freeze when produce is at it’s freshest to capture all the nutrients it packs.
    • Make Ahead – frozen fruit and vegetables packs using freezer bags. Label the bags and store flat in the freezer. This will make for quick smoothie blends in the morning or for an afternoon snack.
    • Fruits – The sky is the limits to what fruit to add in your smoothie. I stick to some of the basics I have on hand like banana’s, apples, strawberries. If in season I’ll add in fresh peaches, mangos, blueberries, raspberries, and blackberries. I almost always have frozen pineapple, mango, and mixed berries in my freezer at all time. This allows me to ensure the flavors year round without the higher price tag.
    • Vegetables – I like to place a handful of spinach or kale in my smoothies. If you have a high-power blender these greens will break up and you’ll never know they are in your smoothie. Other vegetables I blend are fresh beets, carrots, cauliflower, zucchini, and avocado.
    • Liquid – I like to use yogurt if I have it on hand. It adds a creamy layer to my smoothies. I sometimes will also use whole or 2% milk if I’m looking for the added protein and fat. To keep the smoothies dairy free add in a plant-based milk or nut-milk like almond milk. Other liquids you can use are 100% fruit juices or even coconut water/milk.
    • Sweeteners – If the fruit is not enough to sweeten the smoothie I’ll add a tablespoon of honey or even agave nectar to my smoothies.
    • Other Add-ins – I sometimes use a scoop of protein powder or blend in plain tofu. The tofu sounds crazy, but it works and you’ll never know—it adds a silky texture to the smoothie! I will add a scoop of collagen (to my adult smoothies—not for kids) or even to get extra health benefits I’ll add in Fish Oil for the healthy benefit of Omega 3’s. I love adding peanut butter powder or plain peanut butter to smoothies. A scoop of cocoa powder has been found to help with inflammation. This will give you a nice chocolatey flavor.

    If you are like me and find that you tend to make the same smoothie over and over again. I gathered over 50 smoothie recipes to help fuel your body and day. This should help us all branch out and try some new recipes.

    Best Blender for Smoothies

    The key to a good smoothie is an excellent blender. One that can truly crush and pulverize all the ingredients and blend them so that you can’t tell if you’ve hidden in a little spinach or kale. A few years ago when I had a toddler I felt like he would want me to make a smoothie simply to hear the power of the blender. Other days I knew he actually wanted a smoothie.

    View of a blender with apples, strawberries, and bananas next to it.

    Now that you know how to make a smoothie, you might be wondering what the best blender is to make smoothies. I have a few recommendations for all price points.

    • Ninja Professional Countertop Blender – I had this blender before my Wolf Gourmet and loved it. For the most part it could puree greens in smoothies. Ninja professional blender with Nutri Ninja Cups has 1100 watts of professional performance power with 3 speeds, pulse, and single serve functions. Includes one 1100 watt base, 72 ounce total crushing pitcher, and two 16 ounce Nutri Ninja Cups with to go lids note: Refer user manual before use. The Ninja Professional Countertop Blender is $120.
    • KitchenAid Countertop Blender – Unique asymmetric blade that blends at four distinct angles to pull contents into the blade. Working with the 1. 5 peak HP motor, the blade creates a powerful blending vortex to power through the toughest ingredients. Laboratory Measurement of peak horsepower output of motor. 3 preset recipe programs: ice crush, icy drinks & smoothie and 5-speed variable speed dial. This KitchenAid blender retails for $250.
    • Blendtec – This blender does it all. Easy blending cycles: 1-touch buttons, 6 pre-programmed cycles, pulse, and 10 speed manual control with the ability to achieve a variety of textures. Complete control to adjust your blending at any time while blending. The Blendtec runs roughly $350. You can buy refurbished for cheaper, too.
    • Wolf Gourmet High-Performance Blender – This is what I have. I will preface the price tag is steap and I feel confident that all the other brands below can do all the same features. This was given to me by Wolf Gourmet years ago, and has been my only blender since! This blender has a 2.4 peak HP motor propels the blades to speeds over 210 mph. Four pre-programmed settings; Smoothie, Puree, Soup, and Ice Crush provide consistent professional blender results and walk-away convenience. The Wolf Gourmet High-Performance Blender is $599.

    Breakfast Smoothie Recipes

    If you love to start the day with a smoothie you’ll love some of the best breakfast smoothie recipes. You can try my Blueberry Banana Protein Smoothie or even my Strawberry Banana Spinach Smoothie.

    Banana Blueberry Protein Smoothie

    Blueberry Banana Protein Smoothie
    This easy 5 minute Banana blueberry smoothie is protein packed and full of so much flavor. This smoothie is perfect for an easy breakfast or an after school snack and is naturally gluten free.
    Check out this recipe

    Grapefruit Green Smoothie | Minimalist Baker Recipes

    Grapefruit Green Smoothie | Minimalist Baker Recipes
    A simple, refreshing green smoothie with the tartness of grapefruit and the sweetness of banana and apple. The perfect healthy start to your day.
    Check out this recipe

    Maple-Almond Banana Smoothie

    Maple-Almond Banana Smoothie
    A blog about my big-flavor cooking adventures…with some baking and restaurant reviews added for good measure!
    Check out this recipe

    Avocado Smoothie – The Little Kitchen

    Avocado Smoothie - The Little Kitchen
    The Little Kitchen is a food blog with tons of quick and easy recipes that you can make for your family and friends.
    Check out this recipe

    Honey and Wild Blueberry Smoothie

    Honey and Wild Blueberry Smoothie
    This Honey and Wild Blueberry Smoothie is so simple and delicious. Creamy, refreshing, and healthy – a great, easy breakfast or snack!
    Check out this recipe

    Oatmeal Smoothie

    Oatmeal Smoothie
    Creamy oatmeal smoothie with peanut butter and banana. With fiber, protein, and healthy fats, this vegan breakfast smoothie is filling and delicious!
    Check out this recipe

    Blueberry Pancake Green Smoothie

    Blueberry Pancake Green Smoothie
    Breakfast made healthy and quick! Learn how to make a Blueberry Pancake Green Smoothie in minutes.
    Check out this recipe

    Strawberry Mango Green Smoothie

    Strawberry Mango Green Smoothie
    If you love smoothies–and green smoothies then you should definitely try my Strawberry Mango Green Smoothie.
    Check out this recipe

    FAVORITE Strawberry Smoothie recipe

    FAVORITE Strawberry Smoothie recipe
    A simple, quick and delicious Strawberry Smoothie recipe that is filled with oats, banana, strawberries and milk. Everyone in the family loves this recipe!
    Check out this recipe

    Banana Date Smoothie

    Banana Date Smoothie
    This simple Banana Date Smoothie uses milk, yogurt, bananas and dates to create a creamy breakfast smoothie or afternoon pick-me-up.
    Check out this recipe

    Berry Banana Oatmeal Smoothie

    Berry Banana Oatmeal Smoothie
    Very Berry Banana Oatmeal Smoothie: just five ingredients to make this fruity breakfast smoothie loaded with strawberries, bananas and oats to keep you full!
    Check out this recipe

    Basic Smoothie Recipes

    If you are new to making smoothies these Basic Smoothie Recipes are perfect for a beginner with just a few simple ingredients. My Strawberry Banana Smoothie Recipe or my simple 5 ingredient mixed berry smoothie to start with.

    Strawberry Banana Smoothie

    Two glasses filled with a pink smoothie with strawberries and paper straws in the glasses.
    Make this delicious Strawberry banana smoothie recipe for breakfast or an afternoon snack. With just three ingredients and in under 5 minutes time you will have a delicious smoothie in hand. The perfect way to use up fruit that might be on its way out.
    Check out this recipe

    Strawberry Watermelon Smoothies

    Strawberry Watermelon Smoothies
    Strawberries, watermelon and yogurt blend together to create a light and refreshing Summer smoothie. As the school year draws near and families start the back-to-school prep, they start to savor those special end of Summer
    Check out this recipe

    Pineapple Cucumber Smoothie | Minimalist Baker Recipes

    Pineapple Cucumber Smoothie | Minimalist Baker Recipes
    A creamy, refreshing cucumber smoothie with coconut, lime, pineapple, and greens! A nutrient-rich smoothie that will beautify you from the inside out!
    Check out this recipe

    Strawberry-Banana Protein Smoothie » Big Flavors from a Tiny Kitchen

    Strawberry-Banana Protein Smoothie » Big Flavors from a Tiny Kitchen
    Fresh fruit, yogurt & vanilla protein powder come together in a deliciously refreshing drink!
    Check out this recipe

    Green Monster Smoothie

    Green Monster Smoothie
    This green monster smoothie is a great way to sneak some greens into your day
    Check out this recipe

    Mixed Berry Smoothie

    Close up of a purple smoothie is a mason jar style glass.
    A mixture of blueberries, blackberries, strawberries, and raspberries paired with yogurt and a dash of honey make for this 5-minute Mixed Berry Smoothie recipe.
    Check out this recipe

    Creamy Tropical Yogurt Smoothie

    Creamy Tropical Yogurt Smoothie
    Sipping on this delicious Creamy Tropical Yogurt Smoothie will have you daydreaming of being on the beach and dipping your toes in the water!
    Check out this recipe

    Strawberry Almond Milk Smoothie

    Strawberry Almond Milk Smoothie
    This simple snack is a breeze to make and oh so refreshing! If you’ve never tried making a smoothie with almond milk, you need to check out this recipe. This post contains affiliate links. If
    Check out this recipe

    Strawberry Banana Spinach Smoothie

    Strawberry Banana Spinach Smoothie
    I’m starting the week off with a Strawberry Banana Spinach Smoothie.
    Check out this recipe

    Smoothie Bowls

    Smoothie bowls have become all the rage over the past few years. If you are not familiar with them they are a thicker version of a smoothie topped with dried nuts, fruits, granola, etc and eaten with a spoon. Here are a few of my favorite recipes including this recipe for peanut butter mocha smoothie bowl.

    Dragonfruit Smoothie Pitaya Bowl | What Molly Made

    Dragonfruit Smoothie Pitaya Bowl | What Molly Made
    This pitaya bowl is filled with superfoods and nutritious ingredients. The base of the smoothie bowl is made with frozen pitaya, bananas and strawberries.
    Check out this recipe

    Smoothie Bowl With Berries & Bananas {Healthy} – Two Peas & Their Pod

    Smoothie Bowl With Berries & Bananas {Healthy} - Two Peas & Their Pod
    This healthy fruity smoothie bowl is great for breakfast, snack time, or even dessert. See how to make a smoothie bowl here.
    Check out this recipe

    Carrot Cake Smoothie Bowl – Pinch of Yum

    Carrot Cake Smoothie Bowl - Pinch of Yum
    Carrot Cake Smoothie Bowl – an easy, nutrition-packed dessert or snack recipe with a secret super-healthy ingredient! Guilt-free snack!
    Check out this recipe

    Berry Smoothie Bowl | Minimalist Baker Recipes

    Berry Smoothie Bowl | Minimalist Baker Recipes
    My go-to 5-minute smoothie bowl with just 3 ingredients! Satisfying, nutrient-rich, and naturally sweet! A healthy, plant-based breakfast or snack.
    Check out this recipe

    Orange Turmeric Smoothie — Chickpea & Herb

    Orange Turmeric Smoothie — Chickpea & Herb
    When cold season hits, I try to preemptively fill my body with as much Vitamin C as possible. This breakfast smoothie does the trick while also tasting amazing.
    Check out this recipe

    Beet, Pray, Love Smoothie Bowl

    Beet, Pray, Love Smoothie Bowl
    This vegan, gluten-free, beet, pray, love smoothie bowl is the perfect combo of bright red beets and berries. Loaded with antioxidants and superfoods!
    Check out this recipe

    Purple Sweet Potato Smoothie Bowl

    Purple Sweet Potato Smoothie Bowl
    This Purple Sweet Potato Smoothie Bowl is so quick and easy to make, requiring just 2 ingredients. It’s also a beautiful lavender-purple shade.
    Check out this recipe

    Mango – Turmeric Smoothie Bowl

    Mango – Turmeric Smoothie Bowl
    October Recipe ReDux Theme: Plant Protein Power Bowls Packed with protein, fiber and color, plant power bowls are trendy and delicious. Show us the healthy recipe that’s in your bowl. So you might be wondering,
    Check out this recipe

    Healthy Glowing Green Smoothie Bowl | A Simple Palate

    Healthy Glowing Green Smoothie Bowl | A Simple Palate
    Glowing Green Smoothie Bowl with mangos, banana, and spinach. A DELICIOUS and healthy smoothie to have for breakfast or a snack!
    Check out this recipe

    Strawberry Smoothie Bowl

    Strawberry Smoothie Bowl
    This cauliflower smoothie bowl is loaded with salty peanut butter, sweet strawberries, and riced cauliflower which makes this smoothie extra thick and creamy. You’d never guess there is a vegetable in the base of this tasty smoothie bowl!
    Check out this recipe

    peanut butter mocha smoothie bowl | The Baking Fairy

    peanut butter mocha smoothie bowl | The Baking Fairy
    Start your day off with a deliciously healthy smoothie bowl that tastes like a coffeehouse shake! It combines coffee, peanut butter, and chocolate.
    Check out this recipe

    Afternoon Smoothies

    Looking for a delicious and nutrient-packed afternoon snack? Try an afternoon smoothie or afterschool smoothie. My kids love the pbj and banana smoothie and I love a good CBD Blueberry Lemon Smoothie to cut the edge off a stressful day.

    Banana Birthday Cake Smoothie

    Banana Birthday Cake Smoothie
    Whether or not it’s your birthday or you just are int he mood for a piece of birthday cake… give my Banana Birthday Cake Smoothie a try!
    Check out this recipe

    Cold Brew Protein Smoothie

    Cold Brew Protein Smoothie
    This smoothie is a coffee lover’s dream. It’s thick and chocolaty and almost Frappuccino-y. Packed with protein and healthy!
    Check out this recipe

    PBJ Smoothie

    Two glasses of light pink smoothie with pink straws next to it.
    PBJ Smoothie has just five ingredients and is made in under five minutes. This smoothie recipe is perfect for an easy breakfast on the go or an afternoon snack.
    Check out this recipe

    Chocolate Covered Strawberries Protein Shake – Made It. Ate It. Loved It.

    Chocolate Covered Strawberries Protein Shake - Made It. Ate It. Loved It.
    School has been out for 2 weeks for my kids. Luckily the temperatures have been pretty good and by pretty good I mean in the 90’s! Arizona weather can get in the 100’s in May. So for it being the end of May it has been gorgeous! The summer activities are in full swing. My sons are both in swim team …
    Check out this recipe

    Apple Smoothie – WellPlated.com

    Apple Smoothie – WellPlated.com
    The flavor of apple pie, blended into a healthy Apple Smoothie! Rich, creamy and vegan, it’s made with apple, oatmeal, peanut butter and spices (no yogurt!)
    Check out this recipe

    CBD Blueberry Lemon Smoothie

    Blueberry Lemon Smoothie in a glass surrounded paper straws, fresh lemon, and blueberries.
    Looking to relax and enjoy your morning smoothie? Try this delicious and easy recipe for my CBD Blueberry Lemon Smoothie.
    Check out this recipe

    Chunky Monkey Smoothie

    Chunky Monkey Smoothie
    Today, I thought I would share this quick and delicious protein packed smoothie that you and your kiddos are going to love! Smoothies are so popular in our house! We make smoothies for after
    Check out this recipe

    Orange Colada Smoothie | YellowBlissRoad.com

    Orange Colada Smoothie | YellowBlissRoad.com
    This Orange Colada Smoothie is light and healthy. A perfect breakfast or afternoon snack! Hey Yellow Bliss Road fans! I’m so happy to be here! My name is Lisa and I blog over at Wine & Glue. I blog all about easy crafts, fast dinners, and delicious desserts…you know, a lot like the same awesome… R…
    Check out this recipe

    Peanut Butter Chocolate Coffee Smoothie

    Peanut Butter Chocolate Coffee Smoothie
    Peanut butter and coffee?! Promise it’s a thing! This rich and creamy Peanut Chocolate Coffee Smoothie is a simple morning treat!
    Check out this recipe

    Strawberry Grape Pineapple Smoothie – Add a Pinch

    Strawberry Grape Pineapple Smoothie - Add a Pinch
    Strawberry Grape Pineapple Smoothie – This all fruit smoothie recipe is quick and refreshing. Blended with strawberries, grapes, and pineapple pieces.
    Check out this recipe

    Easy Healthy Smoothies

    Not all smoothies at times are healthy smoothies. Look at smoothies that have lots of vitamins, nutrients, and antioxidants to boost the health factor. Stear clear of sweetners like sugar in smoothies. To start, try my Strawberry Orange Flax Smoothies recipe or Grassfed Blueberry & Almond Smoothie.

    Strawberry Orange Flax Smoothies

    Strawberry Orange Flax Smoothies
    Start your day off with a vitamin C packed strawberry orange flax smoothies. Both kid and adult approved and made within 5 minutes from start to finish!
    Check out this recipe

    Magical Orange Creamsicle Smoothie – Fit Foodie Finds

    Magical Orange Creamsicle Smoothie - Fit Foodie Finds
    Looking for the orange smoothie of your dreams? Try our magical vitamin C-packed Orange Creamsicle Smoothie with only 3 ingredients.
    Check out this recipe

    Golden Beet, Carrot and Turmeric Smoothie

    Golden Beet, Carrot and Turmeric Smoothie
    This is one power packed, vision-boosting, gut-healing golden beet, carrot and turmeric smoothie. It’s loaded with beta carotene and nutrients.
    Check out this recipe

    Blueberry Ginger Peach Smoothie – The Lemon Bowl®

    Blueberry Ginger Peach Smoothie - The Lemon Bowl®
    Fresh ginger brings out the natural sweetness of ripe fruit to create this protein-packed breakfast smoothie – perfect for any time of the year.
    Check out this recipe

    Turmeric Smoothie | Immune Boosting and Anti-Inflammatory

    Turmeric Smoothie | Immune Boosting and Anti-Inflammatory
    Immune Boosting Turmeric Smoothie with blueberry, spinach, ginger, and honey. A perfect healthy breakfast smoothie to kick start your mornings! This easy smoothie is great for kids because you can’t taste or see the green. Other health benefits include acting as a natural cold remedy and anti-inflam…
    Check out this recipe

    Raspberry Beet Smoothie

    Raspberry Beet Smoothie
    This bright, colorful Raspberry Beet Smoothie is healthy and so delicious – using cottage cheese for a milkshake-like flavor you wont believe!
    Check out this recipe

    Grassfed Blueberry & Almond Smoothie

    Grassfed Blueberry & Almond Smoothie Recipe using the new @Stonyfield Grassfed Yogurt #StonyfieldBlogger
    If you want to change things up for your family I highly suggest you try the new Stonfyield Organic 100% Grassfed Whole Milk Yogurt and make my Grassfed Blueberry & Almond Smoothie recipe.
    Check out this recipe

    Peach Chia Green Smoothie Recipe

    Peach Chia Green Smoothie Recipe
    This super-healthy Peach Chia Green Smoothie is not only delicious, it’s packed full of nutrients. Throw this together in two minutes for a great breakfast!
    Check out this recipe

    High Protein Blueberry Kale Smoothie – The Lemon Bowl®

    High Protein Blueberry Kale Smoothie - The Lemon Bowl®
    This high protein powerhouse blueberry kale smoothie is full of antioxidants and plenty of protein to keep you full and satisfied until your next meal.
    Check out this recipe

    Chocolate Raspberry Protein Smoothies

    Chocolate Raspberry Protein Smoothies
    Start your day the right way with a delicious and nutritious Chocolate Raspberry Protein Smoothie! Made with Greek yogurt, fresh raspberries, and chocolate protein powder, it will give you the energy you need to rock your morning!
    Check out this recipe

    Dessert Smoothies

    If you are craving dessert, trick yourself and blend a smoothie instead. My Pineapple Peach Smoothie reminds me of my favorite tropical cocktail and my Banana Birthday Cake Smoothies makes me think that I’m eating a slice of cake, but I’m not!

    Pineapple Peach Smoothie

    Two yellow smoothies with pineapple on the rim and paper blue straws.
    Want to enjoy the delicious flavors of the summer year round? This dairy free/ gluten free Pineapple Peach Smoothie is made with just five ingredients made in five minutes time!
    Check out this recipe

    Hummingbird Cake Smoothie – The Kitchen Prep Blog

    Hummingbird Cake Smoothie - The Kitchen Prep Blog
    Hummingbird Cake Smoothie! Whether your looking for vegan smoothies or just hungry for a healthy sweet treat, this Southern cake-inspired smoothie will please all palates!
    Check out this recipe

    Chocolate Banana Date Smoothie

    Chocolate Banana Date Smoothie
    This delicious Chocolate Banana Date Smoothie will not only satisfy any chocolate cravings, it will also give you a boost of nutrients to fuel your body.
    Check out this recipe

    Blueberry-Ginger Cobbler Smoothie – The Kitchen Prep Blog

    Blueberry-Ginger Cobbler Smoothie - The Kitchen Prep Blog
    Do you know the one thing I have not been able to shake cravings for during this whole Clean Eating adventure? Ice cream. The most heavenly combination of my two favorite {naughty} things: sugar and dairy. I have been so very good and, before my vacation a few weeks ago, I didn’t cheat at all….Rea…
    Check out this recipe

    Sweet Potato Pie Smoothie

    Sweet Potato Pie Smoothie
    It’s time to change up your breakfast game with this Sweet Potato Pie Smoothie! It’s made with just 4 ingredients and only takes 5 minutes to whip up. Bonus points: this recipe is healthy,
    Check out this recipe

    Banana Split Smoothie – West of the Loop

    Banana Split Smoothie - West of the Loop
    Today’s post is sponsored by Stonyfield Organics and Healthy Skoop. As always, all opinions are my own. Banana splits for breakfast? Have I completely abdicated my responsibilities as a mother? Is this what happens when there are two weeks of school left and I am done? I mean, done. Nah! My kids are…
    Check out this recipe

    Banana Cream Pie Smoothie

    Banana Cream Pie Smoothie
    Banana Cream Pie Smoothie – all the flavors of a sweet banana cream pie in a good for you smoothie!
    Check out this recipe

    Chocolate, Peanut Butter and Banana Smoothie

    Chocolate, Peanut Butter and Banana Smoothie
    My husband is a creature of habit. When he finds something that he likes, he sticks with it, that is until he is sick of it. The smoothie sensation has been going on for quite some time in our ho…
    Check out this recipe

    I hope that this list of 50+ smoothie recipes has given you some more ideas and will help you broaden some of your smoothie ingredients.

    If you make any of these smoothie recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours creating these round-ups, and always love to hear feedback and user experience!

    Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

    Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

    Sav

    Cranberry Vanilla Yogurt Scones

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    sliced and stacked scone with white glaze icing drizzled on light blue plate with title text.

    Thank you Stonyfield, Dreamfarm, and SILPAT for sponsoring today’s recipe. As always, all opinions are my own!
    I hope everyone had a great holiday. I did, and have enjoyed the break from blogging for a little bit to focus on family. Today, I’m sharing the most delicious recipe for Cranberry Vanilla Yogurt Scones. My friends at Stonyfield challenged us to Pay It Forward this month and gave us a $50 Visa gift card to share with the charity of our choice or a person in need. I thought long and hard about who I wanted to give this money to. At the end of the day I had to gift it to the Central Florida Children’s Home.

    Central Florida Children's Home sign on green lawn near roadside with cars.

    I typically donate to the Central Florida Children’s Home a few times a year thanks to all the blessings I’ve had from blogging. In fact, earlier this year, Stonyfield sent them yogurt for the house to kick off back to school. The kids loved having the yogurt to snack on and eat for breakfast! They house over 20 children ranging in age from 2-17. They rely 100% on donations from the public to keep their program going. They always receive an influx of donations around the holidays but that’s it. So they find themselves scraping throughout the year to get by. They loved receiving the $50 gift card because they can use it toward groceries later on in the year when the donation fund in dwindling. Not only did I bring them the gift card, but I brought the office staff a few of these Cranberry Vanilla Yogurt Scones. A win-win for everyone!

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    Cinnamon Streusel Yogurt Coffeecake

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    Thank you Stonyfield Organics and King Arthur Flour for sponsoring today’s recipe! As always, all opinions are my own.

    Looking to feed a crowd? Make this recipe for Cinnamon Streusel Yogurt Coffeecake–your family and friends will be impressed by this easy to make cake!

    closeup side view of square of Coffeecake topped with crumbled sugar on blue plate with title text.

    Holy smokes. I’ve been eating and testing coffeecake recipes for what feels like years–okay maybe it really has been years since I’ve been eating coffeecake since I was a little girl! I’ve been in search of the perfect, moist and flavorful coffeecake for probably the last 5 years. I’ve tested countless recipes… and then I came across this recipe for Cinnamon Streusel Yogurt Coffeecake from King Arthur Flour. Hands down–this is the holy grail of coffeecake recipes. I’ve made sour cream coffee cakes in the past but never with yogurt. So when my friends at Stonyfield challenged us to bake something using King Arthur Flour I started brainstorming ideas. And then coffeecake came to mind. Since I’m not a skilled from scratch baker I found this recipe on the King Arthur Flour website and gave it a test run.

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    Grassfed Blueberry & Almond Smoothie

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    Thank you Stonyfield Organics for sponsoring today’s post! As always all opinions are my own and do not reflect those of the company.

    Grassfed Blueberry & Almond Smoothie Recipe using the new @Stonyfield Grassfed Yogurt #StonyfieldBlogger

    Today, I’m sharing a delicious Grassfed Blueberry & Almond Smoothie Recipe using the new Stonyfield Grassfed Yogurt. This smoothies is packed full of fresh organic blueberries, some sliced almonds for added protein, a little flax-seed meal, honey and of course lots of ice. My toddler loved this smoothie. Some days I make a smoothie and he’s not so interested in it. Then other days he slurps them up. This was one of the smoothies he slurped up and asked for “more more more”. He say’s it in the cutest most endearing voice. I’m pretty sure that when he’s in the thralls of his teenage years being bratty I’m going to still hear him talk in his cute toddler-like voice. Or at least I hope so.

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    Shrimp Creole Deviled Eggs

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    Spice up every day Deviled Eggs, and make my delicious and easy recipe for Shrimp Creole Deviled Eggs. Sure to be a new family favorite!

    Shrimp Creole Deviled Eggs

    Can you believe that Easter is right around the corner? What do you do when you have an excess of hard boiled eggs? Make deviled eggs of course. I’m excited to share three kicked-up deviled egg recipes with you this week. To start off the week, I’m sharing with you my recipe for Shrimp Creole Deviled Eggs.

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    Strawberry Banana Spinach Smoothie

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    Strawberry Banana Spinach Smoothie Recipe #WolfGourmet

    I’m starting the week off with a Strawberry Banana Spinach Smoothie. I’ve been making this smoothie almost daily since receiving a Wolf Gourmet High Performance Blender last month! It felt like Christmas came early when my husband and I opened up our new high performance blender. We have dreamed of owning one for years and our dreams finally came true. And my husband, Jon, told me that I’ve officially made it in the blog world because this is all he has wanted for years! So now that I’ve made it in my husbands eyes let’s talk about this semi-green smoothie. [Read more…]

    Creamy Greek Salad Dressing

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    This is a sponsored post on behalf of Stonyfield Organics and Wayfair.com. As always, all opinions are my own.

    Creamy Greek Salad Dressing #StonyfieldBlogger

    I’m chin-deep in home renovations right now. So I apologize in advance for the lack of recipes over the past week. I have a few recipes written, but just haven’t had time to edit photo and finish getting my recipes loaded. Don’t even get me started about my Stonyfield trip from the other weekend (although it feels like it was months ago). I have so much I want to share, but no time to do it. Hopefully, I’ll be sharing a short video and a boatload of info next week. Today, I’m excited to share with you a recipe that I created using Stonyfield Plain Yogurt.

    Lately, I’ve had a thing for Greek salads. I don’t know what it is but I can’t stop making them. Anytime I entertain I find myself making a Greek salad. Some days I make an oil based Greek salad dressing but most of the time I find myself making this Creamy Greek Salad Dressing.

    My secret ingredient for this creamy salad dressing is plain organic yogurt! It gives the perfect creamy texture. I always have all the ingredients on hand and can whip this dressing up within 5 minutes! That’s it. I simply blend all the ingredients in a food processor and then pour it Into my salad shaker. If I have time earlier in the day before dinner I’ll make it the refrigerate it until I need it. If not, I whip it up while I’m cooking dinner. Easy as that! [Read more…]

    Berry Tart with Lime Glaze

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    Berry Tart with Lime Glaze

    Surprise! Today we are throwing a virtual baby shower for my dear friend Caroline from Chocolate and Carrots. She is expecting her second baby any day now, and since we all don’t live near one another we are throwing her a virtual baby shower for her (and the baby to be)!

    Last year, I finally tackled something I’ve wanted to do for a very long time. I made a fruit tart. I’ve always been intimidated by it–I guess because it looks so incredibly fancy. Little did I realize that it’s so crazy easy to make! I made this berry tart with lime glaze as our “dessert” for our Christmas morning brunch. It was a hit and to be honest I don’t think I really needed to make anything else because everyone would have been content nibbling on this tart.

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    Cookie Butter Milkshake

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    This Cookie Butter Milkshake is a perfect afternoon or evening dessert made with just 5 simple ingredients, a blender, and in five minutes time!

    Three clear glasses with a light brown milkshake in it with whipped cream, red straw, and lotus cookie.

    We love milkshakes in my house, yet, I always forget to make them as a quick dessert after dinner. When I do remember, my kids go crazy for them. Milkshakes are a great way to use up whatever leftover ice cream and pantry ingredients. That’s exactly what I did with this recipe for a Cookie Butter Milkshake.

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    Mashed Sweet Potatoes and Banana

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    Mashed Sweet Potatoes and Banana

    I eat bananas on an almost daily basis. Never in a million years would I think to mash it into a side dish. Let alone with sweet potatoes. But after reading a magazine last month I saw the idea and I felt the urge to try it. I love sweet potatoes. My husband on the other hand, not a huge fan but he will eat sweet potatoes or starve. I started a new fitness program called Baby Boot Camp at the beginning of last month. I’ve been working out 3 days a week with fellow mom’s of babies ages 3 months (mine is currently the youngest) to 5 years of age. It’s a boot camp style workout where you can bring your baby. No one judges at the screaming, crying, cheeri-o throwing tots that are with us, because we are all experiencing this thing called motherhood, together. Since I’ve started working out I’ve really been trying to eat a little healthier. Don’t get me wrong, I’m still indulging (because you know I do need a few hundred extra calories a day since I’m breastfeeding) but for the most part I’m trying to make even more health conscious decisions. That’s the good thing about always eating relatively well–eating healthier is not that difficult. And can I just tell you that I’ve dropped 7 lbs since starting boot camp and I’ve had to ditch my large stretchy maternity shorts for actual non-maternity shorts. I never knew how much I missed being sore until I started working out again. To say I’m addicted to it is an understatement. I’ve never been one too really want to work out but since joining Baby Boot Camp I’m in love with working out.

    Each week, our fearless instructor, Kirstin, gives our group an ingredient of the week. It’s a challenge to add it into your daily meals. A few weeks ago it was sweet potato and since I love sweet potato I was up for the challenge. I wanted to do something different other than just baking the sweet potato which is what I normally do. Of course, my recipe for twice baked candied sweet potatoes was not going to fly. Ironically, this week our ingredient of the week is bananas! So I felt it was fitting to post this recipe this week rather than wait a few more weeks. Sweet potatoes are loaded in fiber and are naturally high in vitamin A. Bananas are a heart-healthy food and a good source of potassium, dietary fiber, and vitamins B6 and C. (Banana Facts courtesy of Chiquita)

    Mashed Sweet Potatoes and Banana

    This side dish comes together in a flash. I used the microwavable sweet potato bags to expedite the process. I let them cool down once they were done cooking, cut them length-wise and scooped the insides into a bowl. Then I took one really ripe banana and mashed that into the sweet potatoes using a fork because I couldn’t find and didn’t have the time to look for my potato masher. I also added in fresh orange juice and a little brown sugar for good measure! This made 3 portions and was the perfect side dish to a tasty grilled chicken recipe I’ll be sharing in the coming weeks. I did not tell my husband that I mashed a banana in with the sweet potatoes I wanted to see if he would notice. He noticed alright and at first wasn’t sure if he liked it or not but after a few bites he said he loved it and actually prefers a side dish of sweet potatoes thanks to this recipe for Mashed Sweet Potatoes and Banana.

    Katie Original Recipe

    Mashed Sweet Potatoes and Banana

    Mashed Sweet Potatoes and Banana

    I eat bananas on an almost daily basis. Never in a million years would I think to mash it into a side dish. Let alone with sweet potatoes.
    5 from 1 vote
    Print Pin Save Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 3
    Calories: 270kcal
    Author: Katie

    Ingredients

    • 1.5 lb. petit sweet potatoes about 4-5
    • 1 ripe banana peeled and sliced
    • 2 tablespoon brown sugar
    • ¼ cup orange juice
    • salt and pepper to taste

    Instructions

    • Microwave sweet potatoes according to package. Let rest to cool 5 minutes, then slice lengthwise. Scoop out the insides of the sweet potatoes (discarding the skins) and place in a large bowl.
    • Place sliced ripe bananas in the bowl, add the brown sugar, and the orange juice. Using a fork, mash until desired consistency. Serve immediately.

    Notes

    If you cannot find or do not like to use microwavable sweet potato bags you can peel and dice 1.5lb of sweet potatoes. Boil in a pot of water with salt for 15 minutes until fork tender.
    *Like it spicy? Add 1-2 tablespoons of minced jalapeño to the sweet potato mash!

    Nutrition

    Calories: 270kcal | Carbohydrates: 65g | Protein: 4g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 128mg | Potassium: 957mg | Fiber: 8g | Sugar: 24g | Vitamin A: 32242IU | Vitamin C: 19mg | Calcium: 79mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

     

    Strawberry Shortcake Ice Cream Sundaes

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    Delicious Strawberry Shortcake Ice Cream Sundaes made from scratch with over a pound of fresh strawberries. These strawberry sundaes take quite a bit of time, but totally worth the labor once you dig into your first bite. The homemade sundaes are perfect for a hot summers day.

    Ice Cream Sundaes in a glass bowl topped with strawberry sauce, whipped cream, and fresh strawberries.

    One thing I love about summer is the abundance of fresh strawberries. Although, not Florida strawberries, they are still found in my local grocery stores. I’ve created a recipe with a twist on the traditional summertime treat. I introduce to you Strawberry Shortcake Ice Cream Sundaes.

    I could eat carton and cartons of them. When I go to my local produce market I typically buy four 16 oz cartons a week. Yes, you read that correctly, four pounds of strawberries for our family of 4 each week during strawberry season.

    Most of the times they are cut up and placed into fruit salads. I also add them into recipes throughout the week. Of course, you’ll find fresh strawberries and whipped cream on our dessert menu most nights during strawberry season. If I have homemade shortcakes made then we are most definitely having strawberry shortcakes for dessert! Love Strawberry Shortcake, I have over 50+ recipes for you to choose from!

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    Meyer Lemon Buttermilk Pound Cake

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    Enjoy the flavors of meyer lemon in this delicious and easy-to-make Meyer Lemon Buttermilk Pound Cake recipe.

    Meyer Lemon Buttermilk Pound Cake
    After bringing homes bags and bags of produce from the Southeast Produce Conference last weekend I knew I wanted to make a pound cake with the bag of Meyer Lemons I received from Duda Farm Fresh Foods.

    Meyer Lemon Buttermilk Pound Cake 3

    I was never one to love lemon cakes, but over the past few years I’ve learned to love them. My inlaws have a lemon tree and always load us up with lemons. Granted they are not Meyer Lemons but they are pretty darn close. So what do you do when you have a plethora of lemons? You make a lemon pound cake. That is what my mother in-law does year after year as well as homemade lemonade that is to die-for. I’ve made  pound cakes in the past, and I recently realized that I’ve just never blogged about them. I’ve used Ina’s recipe for the past few years and love it. I don’t do the lemon juice soaking method that she suggest. I skip that step and just add it all in the batter. But the glaze is an absolute MUST! I also grate all my lemons I have on hand. I love using my KitchenIQ Better Zester. It captures all the lemon zest with out it going all over the place. If you have extra zest feel free to freeze it for another day. It freezes beautifully!

    Meyer Lemon Buttermilk Pound Cake

    I made this recipe for meyer lemon buttermilk pound cakes last Sunday. I use my KitchenAid Stand Mixer on an almost daily basis, and on the weekends you’ll find me using it multiple times throughout the day. Constantly washing and re-washing my paddle attachment and bowl. I love that I can throw in my butter and sugar, set it and let it do the work while I work on prepping the rest of the recipe (or cleaning dishes). I brought one pound cake into my office on Monday (which by the way the pound cake was devoured in .5 seconds), and kept one at the house for us. I didn’t think my husband would like it. Once again, he has surprised me, he likes it and has been taking a slice every day this week with his lunch. And well… I may or may not have a few slices each day. Shhh don’t tell anyone.

    Meyer Lemon Buttermilk Pound Cake And in case you’ve never used/bought Meyer Lemons. I have a great storing tip for you. Store lemons away from foods with strong odors. If you refrigerate them they will last for up to 20 days! This works for all lemons but you definitely want to keep your Meyer Lemons away from the stinky foods. They are super fragrant and you don’t want to alter their fragrance.

    So, if you can get your hands on some Meyer Lemons (or any lemons) and craving pound cake… I definitely challenge you to make this Meyer Lemon Buttermilk Pound Cake. You won’t be disappointed.

    Adapted from Ina Garten

    Meyer Lemon Buttermilk Pound Cake 3

    Meyer Lemon Buttermilk Pound Cake

    Enjoy the flavors of meyer lemon in this delicious and easy-to-make Meyer Lemon Buttermilk Pound Cake recipe.
    5 from 2 votes
    Print Pin Save Rate
    Course: Bread
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 30 minutes
    Servings: 24 servings
    Calories: 261kcal
    Author: Katie

    Ingredients

    For the Cake:

    • 2 sticks unsalted butter softened
    • 2 ½ cups granulated sugar
    • 4 extra-large eggs at room temperature
    • 5 Meyer Lemons zested
    • 3 cups flour
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon kosher salt
    • ¾ cup Meyer Lemon juice
    • ¾ cup buttermilk at room temperature
    • 1 teaspoon vanilla extract

    For the Glaze:

    • 2 cups confectioners' sugar sifted
    • 3 ½ tablespoon Meyer Lemon juice

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit. Spray cooking spray on two loaf pans.
    • Cream the butter and 2-½ cups granulated sugar using an electric mixer fitted with the paddle attachment. Mix for about 5 minutes until light and fluffy. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
    • Sift together the flour, baking powder, baking soda, and salt in a separate bowl. In another bowl, combine ¾ cup meyer lemon juice, buttermilk, and vanilla extract. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Mix until just combined. Divide the batter evenly between the two loaf pans, smooth the tops, and bake for 55 minutes. Test that the cake is done by inserting a skewer or toothpick in the middle--it should come out clean with no crumbs attached. Let the cakes cool on a wire rack for at least 30 minutes.

    For the glaze:

    • Combine the confectioners' sugar and the lemon juice in a bowl, mix with a wire whisk until smooth. Pour over the buttermilk pound cakes.

    Notes

    I used 8 ½ by 4 ¼ by 2 ½-inch loaf pans.

    Nutrition

    Calories: 261kcal | Carbohydrates: 44g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 149mg | Potassium: 51mg | Fiber: 0.5g | Sugar: 31g | Vitamin A: 288IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

    Turkey Cranberry Flatbread

    by 4 Comments

    Use up the last of the holiday turkey and cranberry sauce leftovers with my easy 10 minute recipe for Turkey Cranberry Flatbreads. This makes for the perfect easy lunch or dinner after a day full of cooking!

    Top view of four triangle slices of flatbread with cranberry sauce on the side.

    What do you do when you still have leftover turkey and cranberry after the holidays? You make an individual Turkey Cranberry Flatbread! Super simple to put together and full of flavors! Your family, friends, and even yourself will forget that some of the ingredients in the flatbread were part of the holiday meal!

    If you love Panera’s turkey cranberry flatbread I think you’ll love my version! It’s just as good if not better. Years ago, I made this for lunch for myself, while my then baby son napped. It was pure bliss. Part of me was sad that I had never thought of making a leftover turkey and cranberry flatbread like this before now.

    I topped the flatbread with Boursin cheese and the tang from the leftover cranberry sauce compliment each other perfectly. This leftover turkey and cranberry flatbread would make for a perfect after holiday lunch or even a party appetizer!

    [Read more…]

    No-Bake Pumpkin Cheesecake Pie

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    Love cheesecake and the flavors of pumpkin spice? If you answered yes then my easy recipe for No-Bake Pumpkin Cheesecake Pie will be one of your new favorite recipes. Best of all you don’t have to turn on the oven to make this dessert, and it’s perfect for making ahead of time to enjoy later after a delicious feast.

    Pumpkin Cheesecake Pie with a slice on a plate drizzled with caramel sauce.

    For the past few weeks, I’ve been focusing on all things turkey as well as all the side dishes for Thanksgiving dinner. Thanksgiving is in a week and in case you don’t have dessert figured out yet I have the recipe for you. My easy-to-make No-Bake Pumpkin Cheesecake Pie recipe might fit the bill. I love cheesecake and I love all things pumpkin, even better you can have two desserts in one, That gives you more time to focus on other things (and not spending additional time in the kitchen having to bake two recipes)!

    [Read more…]

    Pumpkin Waffle Recipe

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    This easy melt-in-your-mouth Pumpkin Waffle Recipe is sure to be a new fall favorite. Pumpkin spice blended with buttermilk waffle batter makes for light and fluffy fall flavored waffles!

    Top view of two white plates with waffles stacked topped with whipped cream.

    Nothing screams fall more then my pumpkin waffle recipe. My family loves buttermilk waffles year round, but as soon as the fall months hit I make my pumpkin waffles instead. I love to top these waffles with whipped cream, salted maple caramel sauce, and chopped pecans. Of course, you can always enjoy the pumpkin waffles with just good old whipped butter and maple syrup. Either way these waffles are delicious!

    In this post you will learn everything you need to know on how to make the very best pumpkin waffles in under a half hours time.

    Ingredients

    Ingredients: flour, buttermilk, butter, eggs, vanilla, sugar, pumpkin, etc.
    • Eggs – It’s always best whenever baking to have eggs sit at room temperature prior to incorporating them in the batter.
    • Butter – For this recipe, you need to melt butter ahead of time in order to incorporate throughout the batter.
    • Buttermilk – I always use buttermilk in my waffle and pancake recipes. It yields the fluffiest melt-in-your-mouth taste!
    • Pumpkin Puree – You will not need a full can, so feel free to freeze the remaining pumpkin puree for a future recipe.
    • Pumpkin Pie Spice – You can make your own pumpkin pie spice or buy it from the store.
    • Sugar – A little sugar goes a long way. I don’t like these too sweet, since the toppings are a bit over the top.
    • Toppings – I use whipped cream (fresh or from the can), salted maple caramel sauce that I make from scratch. A regular caramel sauce would work too, and chopped pecans to top these pumpkin waffles.

    Directions

    Four process shot photos: flour whisking, liquid in bowl, mixed batter, and waffles on waffle iron.

    Preheat a waffle iron. Using a KitchenAid Stand mixer (or mix by hand), eggs, buttermilk, unsalted butter, vanilla extract, and pumpkin puree for 30 seconds on STIR mode.

    In a separate bowl, combine all the dry ingredients, all-purpose flour, pumpkin pie spice, sugar, baking powder, baking soda, and salt.

    Add the dry ingredients to the wet ingredients, mix on “STIR” setting for 10 seconds then bump up to speed 2 for an additional 20 seconds. Scrape down the sides of the bowl and mix again for another 5-10 seconds.

    Spray the waffle iron with cooking spray, ladle 1 cup batter into waffle iron. Cook for 3 minutes or until golden in color. Repeat until all the batter is used.

    Top each waffle with freshly whipped cream, pecans, and salted maple caramel sauce.

    Rectangular waffles stacked on a black wire rack.

    FAQs

    How do you keep waffles crispy?

    If I’m serving breakfast for a crowd, I will set my oven on a low temperature (around 200 degrees Fahrenheit). As each waffles comes out of the waffle iron, I place it on a baking sheet lined with a wire rack. This will ensure the waffles stay not only warm but crispy!

    What does buttermilk do to waffles?

    In order to achieve a light and fluffy waffle using buttermilk is best. When buttermilk is combined with baking soda it creates a rise in the batter.

    Why are my Belgian waffles not crispy?

    Buttermilk waffles are on the moister side, and they tend to not be a crispier waffle. However, if you toast them for additional time they will crisp up.

    Tips & Tricks

    Top view of a white plate with two rectangular waffles with whipped cream and pecans.

    Here are a few of my favorite tips and tricks I’ve found helpful when making this recipe.

    • Cool Butter – Whenever I make buttermilk waffles. The first thing I will do is melt and begin to cool the butter. If you pour hot butter into the batter with the cold buttermilk, the butter will immediately harden making it difficult to incorporate throughout.
    • Waffle Irons – Depending on the size of your waffle iron will depend on how much batter you need to place in the waffle iron. I’ve tested both KitchenAid Waffle Baker and Cuisinart Griddler with Waffle Iron Plates. Both have taken 3 minutes to cook the waffles.
    • Freeze – You can freeze any leftover waffles. Lay them flat or wrap them between parchment paper, place in a freeze bag, and label with recipe title and date.
    • Fresh Waffles – Store waffles in an airtight container for up to 5 days in the refrigerator.
    • Reheating Waffles – Whether the waffles are frozen or fresh simply place a waffle in a toaster oven on low setting. Cook until warm and just crispy.

    Pumpkin Recipes

    Two white plates with waffles topped with whipped cream, caramel sauce, and pecans.

    I love pumpkin recipes and I have a few dozen here on the blog. Here are a few of my favorite pumpkin breakfast recipes.

    If you make this pumpkin waffles recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

    Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

    Top view of a white plate with two rectangular waffles with whipped cream and pecans.

    Pumpkin Waffle Recipe

    This easy melt-in-your-mouth Pumpkin Waffle Recipe is sure to be a new fall favorite. Pumpkin spice blended with buttermilk waffle batter makes for light and fluffy fall flavored waffles!
    5 from 9 votes
    Print Pin Save Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 12
    Calories: 45kcal
    Author: Katie

    Equipment

    Ingredients

    • 2 large eggs
    • 1-½ cups buttermilk
    • 1 stick unsalted butter melted and cooled
    • 1 teaspoon vanilla extract
    • ½ cup pumpkin puree
    • 1-¾ cups all-purpose flour
    • 2 teaspoons pumpkin pie spice
    • 3 tablespoons sugar
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt

    Toppings

    Instructions

    • Preheat a waffle iron.
    • Using a KitchenAid Stand mixer (or mix by hand), eggs, buttermilk, unsalted butter, vanilla extract, and pumpkin puree for 30 seconds on STIR mode.
    • In a separate bowl, combine all the dry ingredients, all-purpose flour, pumpkin pie spice, sugar, baking powder, baking soda, and salt.
    • Add the dry ingredients to the wet ingredients, mix on "STIR" setting for 10 seconds then bump up to speed 2 for an additional 20 seconds. Scrape down the sides of the bowl and mix again for another 5-10 seconds.
    • Spray the waffle iron with cooking spray, ladle 1 cup batter into waffle iron. Cook for 3 minutes or until golden in color. Repeat until all the batter is used.
    • Top each waffle with freshly whipped cream, pecans, and salted maple caramel sauce.

    Notes

    • Cool Butter – Whenever I make buttermilk waffles. The first thing I will do is melt and begin to cool the butter. If you pour hot butter into the batter with the cold buttermilk, the butter will immediately harden making it difficult to incorporate throughout.
    • Waffle Irons – Depending on the size of your waffle iron will depend on how much batter you need to place in the waffle iron. I’ve tested both KitchenAid Waffle Baker and Cuisinart Griddler with Waffle Iron Plates. Both have taken 3 minutes to cook the waffles.
    • Freeze – You can freeze any leftover waffles. Lay them flat or wrap them between parchment paper, place in a freeze bag, and label with recipe title and date.
    • Fresh Waffles – Store waffles in an airtight container for up to 5 days in the refrigerator.
    • Reheating Waffles – Whether the waffles are frozen or fresh simply place a waffle in a toaster oven on low setting. Cook until warm and just crispy.
     

    Nutrition

    Serving: 75g | Calories: 45kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 321mg | Potassium: 129mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1645IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

    Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

    Blood Orange Pudding Pops

    by 10 Comments

    This is a sponsored post from Cost Plus World Market.

    Blood Orange Pudding Pops from KatiesCucina.com

    I remember as a kid making pudding pops. They can be super easy to make and they taste delicious. Today, I’ve teamed up again with Cost Plus World Market and Lorina Prestige Sparkling Soda to create yet another tasty recipe. You might remember, that last week I shared a recipe for Strawberry Pink Lemonade Sherbet.

    Blood Orange Pudding Pops from KatiesCucina.com

    When I started brainstorming on what I wanted to make with the Lorina Prestige Sparkling Soda I knew I wanted to make pudding pops. With just a few simple ingredients these are popsicles that anyone can create in the comforts of their own home. Once the mixture is made you pour it into the popsicle moulds and place them in the freezer… The best thing to do is to make these in the morning that way they are ready for an after dinner dessert later that day. [Read more…]

    Blood Orange Sangria

    by 11 Comments

    This is a sponsored post on behalf of Cost Plus World Market. As always all opinions are my own. 

    3-Ingredient Blood Orange Sangria

    Y’all Fall is officially here. So why not kick off fall with a spooky sweet sangria recipe. A three ingredient sangria recipe to boot; blood orange soda, white wine, and grapes. Grapes? Why grapes, you might ask. Because I’ve made this Blood Orange Sangria in ode to Halloween and I used grapes to resemble eyeballs! I know, sounds gross, but that is kind of what Halloween is all about.

    3-Ingredient Blood Orange Sangria

    Halloween is one of my favorite holidays of the year. In the past I’ve decorated my home from top to bottom and I’ve thrown parties. Those days are on hold for at least this year, but what’s not on hold is making creepy crawly Halloween food and Halloween baking.

    3-Ingredient Blood Orange Sangria

    If your hosting a party this Halloween I welcome you to try my recipe for 3-ingredient Blood Orange Sangria.

    Hosting a party? Check out my blog post over on Sew Woodsy: 5 Tips to Host a Successful Halloween Party

    Katie Original Recipe

    3-Ingredient Blood Orange Sangria

    Blood Orange Sangria

    Blood Orange Sangria is three ingredient sangria recipe that contains blood orange soda, white wine, and grapes. This sangria recipe is perfect for every day entertaining or a spooky drink for Halloween.
    5 from 1 vote
    Print Pin Save Rate
    Course: Drinks
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 8 glasses
    Calories: 118kcal
    Author: Katie

    Equipment

    • 1 Drink Pitcher

    Ingredients

    • 25.4 ounce Blood Orange Soda
    • 1 bottle white wine
    • 2 dozen green or red grapes

    Instructions

    • In a large drink pitcher combine the blood orange soda with the white wine.
    • Place a few grapes in the pitcher and a few in each glass your serving. Enjoy immediately over ice.

    Notes

    • Entertaining for Halloween - Leave a bowl of grapes next to the pitcher of sangria for guest to help themselves to some "eyeballs".
    • Fruit - In addition to grapes you can also serve wedges of blood oranges to this festive sangria.

    Nutrition

    Serving: 8ounces | Calories: 118kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 247mg | Fiber: 1g | Sugar: 9g | Vitamin A: 180IU | Vitamin C: 45mg | Calcium: 18mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

    Book of Life Sweepstakes

    My friends at World Market and Fox Studios has a fun sweepstakes for the brand new movies, The Book of Life. So, what is the Book of Life about?

    An animated movie of a Romeo and Juliet-inspired love story set during a Day of the Dead celebration: Manolo (Channing) is a young matador who wants to shed the expectations of his family to follow his dreams of being a musician and his best friend, Joaquin (Diego), is the successful pride of the town. They compete for the heart of Maria (Zoe). In order to win Maria’s heart and save her life, Manolo must face his greatest fears and follow his heart to rewrite his destiny.

    In Theaters October 17, 2014. 

    You could win a trip to the Riviera Maya & FREE Movies for a Year!

    Grand Prize Package:

    • 5 Days/6Nights at Grand Velas Riviera Maya
    • Free Movies for a year
    • $1,000 World Market gift card
    • Book of Life Merchandise
    • Plus, three (3) first prizes: $500 World Market gift card
    • Sweepstakes ends October 24th, 2014

    Enter to win here. 

    Get social with World Market on Facebook, Twitter, Pinterest, Instagram & Tumblr.

    Disclaimer: I received gift cards to create this recipe and share about the Book of Life Sweepstakes. As always all opinions are my own.

    Blueberry Lemonade Spritzer

    by 11 Comments

    This is a sponsored post from Cost Plus World Market.

    Blueberry Lemonade Spritzer from KatiesCucina.com

    I’ve been on a drink kick lately. I think its because it feels like its 100+ degrees out and I just want to cool off. Today, I’m sharing with you a recipe for Blueberry Lemonade Spritzers. This drink can be consumed as a non-alcoholic beverage or you can kick it up with a splash of vodka. It’s whatever you desire. Both ways taste divine!

    Blueberry Lemonade Spritzer from KatiesCucina.com

    This is the last of my three recipe series sponsored by Cost Plus World Market. Y’all know I love them. Not jut for food props, but for beautiful furniture and decor, and the glorious variety of food they offer! Every time I go shopping their I’m lost in the aisles for hours… lost in a good way! This drink is perfect for sipping on our back patio. We recently redecorated it in June and I still can’t get over how beautiful and vibrant it is. Go check out our awesome video and revamp over at Sew Woodsy (my DIY blog).

    Blueberry Lemonade Spritzer from KatiesCucina.com

    I love making the blueberry syrup for this drink. It’s add an additional layer of sweetness and flavor. By using Lorina Prestige Sparkling Soda it gives aditional flavors that you could never achieve with plain old seltzer water. The bubbles plus a light lemony taste equals pure summer goodness. So if you’re entertaining this summer or simply want to cool off, make my recipe for Blueberry Lemonade Spritzers!

    Check out my other recipes created specifically for Lorina Prestige Sparkling Soda and Cost Plus World Market:

    Katie Original Recipe

    two glasses filled with pink beverage, ice, and two paper straws artfully placed next to blueberries.

    Blueberry Lemonade Spritzer

    This drink can be consumed as a non-alcoholic beverage or you can kick it up with a splash of vodka. It’s whatever you desire. Both ways taste divine!
    5 from 1 vote
    Print Pin Save Rate
    Course: Drinks
    Cuisine: American
    Diet: Vegan, Vegetarian
    Prep Time: 45 minutes
    Total Time: 45 minutes
    Servings: 2 servings
    Calories: 236kcal
    Author: Katie

    Equipment

    • 1 Sauce Pan

    Ingredients

    For the Blueberry Syrup:

    • ½ cup fresh blueberries
    • ⅓ cup sugar
    • ⅓ cup water

    For the Blueberry Lemonade Spritzer:

    • 2 tablespoon Blueberry Syrup per glass
    • Lorina Sparkling Lemonade
    • 1 oz. Vodka optional

    Instructions

    For the Blueberry Syrup:

    • In a saucepan combine, fresh blueberries, sugar, and water. Cook on high for 5 minutes and low for 10 minutes. Remove from the burner and let cool for at least 30 minutes to room temperature. *Seal in a jar and store for up to 5 days in the refrigerator.

    For the Blueberry Lemonade Spritzer:

    • Fill two glasses with ice. Pour 2 tablespoons of blueberry syrup in each glass and fill the remainder of the glass with Lorina Sparkling Lemonade. *For an adult version add 1 ounce of vodka. Mix well and enjoy!

    Notes

    *Nutritional calculations are estimated and may vary depending on serving size and ingredients.

    Nutrition

    Calories: 236kcal | Carbohydrates: 53g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 14mg | Potassium: 42mg | Fiber: 1g | Sugar: 52g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 6mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

     

    Cost Plus World Market teamed up with Lorina for a Summer in Paris Sweepstakes!

    Lorina Summer in Paris Sweepstakes with World Market

    Enter to win a Trip for two to Paris which includes airfare and accommodations, 2 day museum pass, river cruise, dinner at the Eiffel Tower, $1,000 World Market gift card and case of Lorina French Lemonade! Enter in the Cost Plus World Market’s Summer in Paris Sweepstakes, ends Friday, August 16.

    Plus, 3 First Prizes: $500 World Market gift card

    Participants can earn bonus entries for liking World Market on Facebook, Twitter, Pinterest, Instagram & Tumblr for more chances to win.

    Disclaimer: I was compensated to create recipes for Lorina French Lemonade and World Market. I love them both and as always all opinions are my own!

    Mango Raspberry Pops

    by 34 Comments

    Frozen Treat Week | July 22 -28 | from KatiesCucina.com

    Frozen Treat Week has been a few months in the making, and its finally here! Last year, you might remember I hosted a virtual ice cream social. My friend Brandy from Nutmeg Nanny hosted a similar event last year. This year, we decided to team up and co-host together for a week long event filled with not only ice cream but frozen treats in general!

    Mango Raspberry Pops from KatiesCucina.com

    To start things off, I’m sharing this simple 3 ingredient recipe for Mango Raspberry Pops! Yes, just three ingredients and is ready to eat in less than 15 minutes. Nothing like a sweet refreshing treat on a hot summer day. I will be the first to admit that I didn’t enjoy mango’s until our honeymoon 5 years ago. We were in St. Luica for a week, a beautiful island where the fruit is bountiful. Especially the mangos. Upon arriving to our room in a little boutique hotel perched on top of the mountain that over looked the beautiful Caribbean waters, sat a beautiful fruit plate. Of course on this fruit plate there were a few pieces of sweet sliced mango. My husband dug right in. I ate the fruit that I knew I would enjoy. I of course skipped the mango. After he ate the first slice of mango he couldn’t stop raving about how sweet it was. After his persuasion I took a bite. I was amazed how delicious it was.

    St. Lucia Eating Mangos

    On the next day of our trip, we were out in town and I made our driver stop at a road side stand so I could buy mangos. I bought 6 mangos. My husband thought I was crazy. That afternoon as we settled into our cottage we sat in rocking chairs on the front porch and both dug into freshly grown mangos. The picture above was of our fresh fruit plate on our porch. We ordered a fruit plate each day, and also ate a mango each typically during our afternoon snack.

    Mango Raspberry Pops from KatiesCucina.com

    So now that you know my back story about how I fell in love with mangoes on my honeymoon now I can tell you a little bit about this recipe. I’m always looking for easy summer ice pop recipes. One way I can create them is easily and quickly is with my ZOKU pop maker! If you don’t have one and love ice pops you should definitely go invest in one (or enter the giveaway below). This 3-ingredient recipe is super easy to make and quite refreshing on a hot day. [Read more…]

    {Recap} BlogHer Food 2013 – Austin, Texas

    by 12 Comments

    BlogHer Food 2013 Recap via Katie's Cucina

    This past weekend I traveled to Austin, Texas to attend BlogHer Food! This is a conference that has been long in the making for me! Rather than bore you with tons of writing I’ll share some of my photos from my trip. All of which were taken on my iPhone. I brought my DSLR camera with me and did not use it once during my 4-day trip. Proving once again, that I don’t need to bring my DSLR to everything.

    BlogHer Food 2013 Recap via Katie's Cucina

    After I got off the plane, I jetted to lunch followed by a Spa Party hosted by Dixie Crystals/Imperial Sugar at the Hiatus Spa. The above picture was taken right after Caroline and I changed into our robes! She is seriously my new good friend. We hung out most of the weekend together! I think every trip should start off with a spa day!

    [Read more…]