Blog - Page 2 of 22 - Katie's Cucina

Creamy Cilantro Dressing

Published on: May 12, 2020 Updated on: November 18, 2025 by Katie 2 Comments

Looking for a delicious sauce to pour over fish tacos or simply dip with a chip? Make my dairy-free/ gluten-free blender Creamy Cilantro Dressing in minutes!

two jars of creamy light green liquid on colorful tablecloth with fresh cilantro and title text.

I came up with this easy recipe for blender Creamy Cilantro Dressing a few years ago when I was on a dairy-free diet while breastfeeding my dairy-intolerant new born baby! Even after reintroducing dairy back in my life, I loved this dressing so much that I still continue to make this recipe to this day. Still to this day, I love to slather this dressing on fish tacos or eat with tortilla chips.

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Salsa Dip for Nachos

Published on: June 11, 2020 Updated on: November 18, 2025 by Katie 2 Comments

Do you love the flavors of Mexican restaurant style salsa? Make my homemade salsa recipe using fresh ingredients and spices found in your pantry blended in a food processor in just 10 minutes time! This salsa dip for nachos is the perfect edition to any fiesta.

Homemade salsa in a yellow bowl fresh herbs and chips around with text on the photo.

We love chips and salsa in my house. For years now, we have grown our own herbs and vegetables. The best way to use up all the fresh produce and cilantro is to make homemade salsa. I must admit I’ve tried making a wide variety of fresh garden salsa recipes in past years, and none have ever came out as good as this recipe. This is my go-to recipe when I’m craving restaurant style salsa.

Top view of a bowl of fresh salsa with chips, cilantro, lime, and jalapeno around it.

If you love Mexican food like me you will find yourself making this salsa recipe at least once a week. When I don’t have freshly grown tomatoes and jalapeno in my garden– I find myself buying all those ingredients week after week at the grocery store.

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Peach Salsa

Published on: August 24, 2020 Updated on: November 18, 2025 by Katie 11 Comments

Combine fresh peaches, ripe plum tomatoes, and fresh herbs to create the ultimate peach salsa recipe from scratch. Perfect to dip with a chip, top on fish, or even spread on a taco!

White square bowl holding peach salsa, with fresh peach slices and chips on plate.

Peach season is nearing the end and what better way to commemorate the season than to make a delicious fresh and homemade peach salsa. I’ve made mango salsa and watermelon salsa a few times, so it was only a no brainer to make a peach variation. While dreaming up ideas for dinner a few years ago, I decided to make a big batch of peach salsa verse my homemade salsa recipe that I make on a weekly basis.

If dinner isn’t close to being ready by the time my husband gets home from work we typically have what we call an appetizer and indulge in some chips and dip. If my husband had his way he would eat greasy potato chips with fattening french onion dip. But me, being the good and health conscious wife I am always try to have healthy options on hand. Hence why I pretty much always have fresh salsa in the fridge! It’s light enough to not ruin dinner yet filling enough to keep us content.

Top view of a square bowl of peach salsa with chips, fresh slices of lime and peaches with chips.

In this post you will learn the following information about fresh peach salsa.

Ingredients
Directions
FAQs
Tips & Tricks
Peach Recipes

Ingredients

Cilantro – Fresh is always best for this recipe.
Lime – If you don’t have fresh lime on hand you can use lime concentrate.
Red bell Pepper – You can use orange or even yellow for this recipe if you don’t have red bell pepper on hand.
Red Onion – I like red onion because its less pungent and sweeter then traditional white onion. But if for some reason you don’t have red you can use white.
Garlic Powder – A little garlic powder is all you need.
Cumin – I love the flavors of cumin.
Chili Powder – This is what I use for all my salsa recipes.
Brown Sugar – I like to add a little brown sugar to bring out the sweetness of the peaches.
Peaches – Fresh ripe peaches are all I ever use for this recipe. I’ve never used frozen peaches for this recipe before.
Plum Tomatoes – I like to use firm plum tomatoes when making salsa. Over time the tomatoes will soften and break down.

Directions

Top view of food processor with red bell pepper, red onion, and cilantro.

In a food processor combine, fresh cilantro, lime juice, red bell pepper and red onion. Pulse for 15 seconds.

Top view of food processor with chopped red onion, cilantro, and red bell pepper.

This is what it should look like after being processed.

Top view of food processor with peach slices, spices, brown sugar, and plum tomatoes.

Then add in the garlic powder, cumin, chili powder, brown sugar, peeled and halved peaches, and quartered plum tomatoes. Pulse for 5-10 seconds until diced up.

Serve the peach tomato salsa immediately or refrigerate in a sealed container for up to 4-6 days.

FAQs

How long does homemade salsa last in a jar?

If you refrigerate the salsa in an airtight container it will last 4-6 days before going bad.

How do you make peach salsa from scratch?

Peach salsa is easy to make. By combining peaches, tomatoes, cilantro, red onion, red bell pepper, and some seasonings in a food processor. Blend until everything is in bite-size pieces. You can also hand chop all the ingredients if you don’t have a blender!

Can you can peaches with the skin on?

Yes! Just make sure to clean the skin very well. If you decide to peel the peaches using a serrated peeler is much easier to peel the soft fleshy skin.

Square white bowl filled with peach salsa on a plate with chips.

Tips & Tricks

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

Prep – Prep all the veggies ahead of time to make this a quick recipe.
Chill – I like to chill this salsa before serving. But if your veggies are cold, you will get the same immediate effect.
No need to peel – I don’t find that you need to peel the peaches for this recipe. But if you prefer to take the extra step you can.

Top view of peach salsa in a white bowl with chips, peach slices, and lime slices.

Peach Recipes

This peach salsa recipe would also compliment a grilled pork tenderloin or chicken breast. My favorite way is peach salsa for fish. Always an easy way to spice of fish. Another great idea is a fresh summer spinach salad, and use a few spoonful of peach salsa instead of dressing. Or of course you can scoop up the peach salsa with crispy tortilla chips! Peach salsa is perfect for munching on poolside, too!

Looking for more peach recipes? I have quite a few.

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!

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!

Stove-top Macaroni & Garlic Herb Cheddar Cheese

Published on: May 16, 2016 Updated on: November 18, 2025 by Katie 4 Comments

My son, like most kids, loves cheese. The sharper the better. You give him a mild cheese and he throws it on the ground (I kid, not). You give him a piece of sharp cheddar and he’s silent–because he’s enjoying every bite. He has quite the sophisticated palate for such a small soul. I’m constantly mixing up our dinner routine and trying new side dishes. That’s where I came up with this Stove-top Macaroni & Garlic Herb Cheddar Cheese. [Read more…]

Southern Breakfast Potatoes

Published on: April 14, 2021 Updated on: November 18, 2025 by Katie 2 Comments

Southern Style Breakfast Potatoes are a mix of white potatoes and sweet potatoes that are par-boiled then fried in a skillet with butter, onions, and seasonings. These potatoes are made in about 45 minutes from start to finish and make for the perfect breakfast side dish.

White plate with breakfast potatoes, waffles, and orange juice in the background with a skillet of potatoes.

My husband and I LOVE breakfast! Years ago we ate at White Wolf Cafe here in Orlando, Florida. We both fell in love with their home fries, and I immediately knew that I had to try to recreate their delicious breakfast potatoes at home. Their Southern Breakfast Potatoes are a perfect mix of white potato and sweet potato.

Growing up I never ate sweet potatoes, but now that I’m older I love sweet potatoes. I also love mixing in sweet potatoes to the traditional Fried Breakfast Potatoes. Give this recipe for Southern Style Breakfast Potatoes a try the next time your making a big Sunday breakfast.

Ingredients
How do you make breakfast potatoes from scratch?
FAQs
Tips & Tricks for Sweet Potato Home Fries
Breakfast Recipes

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Apple Cinnamon Muffins

Published on: October 30, 2023 Updated on: November 18, 2025 by Katie Leave a Comment

Embrace the flavors of fall with this easy-to-make homemade Apple Cinnamon Muffins with a crumb top. This recipe comes together in under an hour and is the perfect way to use up a few apples!

2 apple cinnamon muffins on a small white plates on a blue and white checkered cloth, and 5 muffins, 4 apples and slices of butter in the background.

I love Fall. It’s my second favorite season to summer–let’s face it, I love the beach, grilling out daily, and daily swims in our pool. However, I welcome the cooler for us Florida weather, and all the flavors that come with fall; pumpkin and most importantly apple!

Years ago, my son was obsessed with this book called “One Hungry Monsters“. The book ends with the little boy enjoying his apple muffin that the monsters never got. Every day/night my son would proclaim that he needed an apple muffin. If you have a little one–you have to get this book. It’s the cutest, works on food, numbers, and rhyming!

I’ve now been making these Apple Cinnamon Muffins for about 5 years now. Now, that my son is older and out of the toddler stage he actually helps me make the muffins. The muffins are on repeat during the fall season when I take a break making my blueberry muffins with crumb topping. The apple muffins are my absolute favorite muffins because of that crumb topping.

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Why this Recipe Works

Delicious Flavor: Apple and cinnamon create a harmonious blend of sweet and spicy flavors that make these muffins irresistible. The combination of soft, tender apple pieces and warm cinnamon is a crowd-pleaser that’s perfect for breakfast or as a snack.

Seasonal Sensation: Apples are often in season during the fall, making apple cinnamon muffins a great way to celebrate the flavors of autumn. Using fresh, crisp apples adds a burst of natural sweetness and a pleasant texture to your muffins. But don’t worry you can make these muffins year round, too!

Versatility: You can customize your apple cinnamon muffins by adding various mix-ins, such as nuts, raisins, or even a drizzle of caramel. This versatility allows you to experiment and create muffins that suit your taste preferences.

Ingredients

Butter – You will need butter for both the base of the muffin and the crumb topping. For the base you need the butter to be softened so you can cream it together with the sugars. For the crumb topping, you need the butter to be cold.
Sugar – You need a combination of both white granulated sugar and brown sugar for both the muffin batter and the streusel topping.
Flour – All purpose flour works best for this recipe. You will need it for both the batter and topping.
Leavening Agents– A combination of baking soda and baking powder help give the muffins a nice rise and stay nice and fluffy.
Milk – I use 2% milk for this recipe but have also tested with whole milk and also buttermilk richer muffin.
Cinnamon – Two tablespoons of cinnamon are divided and used for the batter and topping.

Directions

For the Muffins

Creamed butter and sugar and egg in a stainless steel mixer.

Preheat the oven to 375° Fahrenheit. Using a stand mixer, cream the butter, granulated sugar, and ¼ cup brown sugar. Mix on medium speed until fluffy. Add the egg and mix well, stopping once to scrape the sides and bottom of the bowl.

Apple cinnamon muffin dry ingredients in a stainless steel mixer with milk poured in.

Turn the mixer off, add the flour, baking powder, baking soda, salt, and cinnamon. Turn the mixer on low speed, and slowly begin to pour in the milk.

Apple cinnamon muffin mixed batter in a stainless steel bowl with a spatula.

Mix for 30 seconds. Then add the chopped apples. Set to the side once mixed.

For the Crumb Topping

Clear bowl with crumb topping ingredients on a marble counter.

Clear bowl with cinnamon crumb topping ingredients being mashed.

In a separate bowl combine the ½ cup brown sugar, ⅓ cup flour, salted butter, and tablespoon of cinnamon.

Clear bowl with cinnamon crumb topping and fork on a marble counter.

Using a fork, mix well until small pea-sized flakes are formed. This is how it should look.

silver cupcake tin with raw muffin batter and the cumb topping being poured.

Place cupcake liners in a muffin pan. Divide the batter evenly among the prepared muffin cups. Add a tablespoon of the crumb topping to each of the muffins.

Bake the muffins for 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Remove the muffins from the oven, cool them for 5 minutes in the pan, then turn them out onto a wire rack to finish cooling completely. Enjoy.

FAQs

closeup of apple cinnamon streusel muffin in red paper with muffins in muffin tin faded in background.

Can I use any type of apple for these muffins?

Yes, you can use a variety of apples, but it’s generally recommended to use apples with a firm texture, such as Granny Smith, Honeycrisp, or Gala. These apples hold their shape when baked and provide a pleasant contrast to the muffin’s texture.

Can I make these muffins gluten-free or dairy-free?

Yes, you can adapt the recipe to be gluten-free by using a gluten-free flour blend and dairy-free by using almond milk or coconut oil, for instance. Be sure to check the labels of your ingredients for allergen information.

What kitchen tools do you need to make muffins?

Here are a few kitchen tools that I find very helpful when making muffins.
KitchenAid Stand Mixer, Silicone Spatula, Muffin Tin, Cupcake Liners, Large Cookie Scoop, Pot Holders, and Wire Cooling Rack.

How should I store apple cinnamon muffins?

Store your muffins in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for longer freshness. To extend their shelf life, you can also freeze them in an airtight bag or container for up to 2-3 months.

Recipe Tips and Tricks

Apple Cinnamon Streusel Muffins in tin muffin pan with one in focus and the rest blurred.

Here are a few of my favorite tips and tricks when making apple muffins.

Apples – You need 2 cups of diced chopped apples for this recipe. I use either 2 large apples or 4 small snacking apples for this recipe.
Milk – I use 2% for this recipe; however, I have tested whole milk and buttermilk and both work perfectly for this recipe.
Avoid Overmixing: When combining the wet and dry ingredients, be careful not to overmix the batter. Overmixing can lead to tough and dry muffins. Gently fold the ingredients together until just combined.
Use Muffin Liners– To prevent the muffins from sticking to the pan, use paper or silicone muffin liners, or grease the muffin tin generously.
Don’t Overbake – Be vigilant about baking time. Overbaking can dry out the muffins. Insert a toothpick into the center of a muffin; if it comes out with a few moist crumbs, they’re done.
Storing – Once cooled, they can be stored in an airtight container.
Freezing – If you have leftovers and want to freeze them store in airtight container or freezer Ziplock bag in the freezer.
Thawing Muffins – To thaw, take the muffins out the night before you want to enjoy them and place in the refrigerator. They will be thawed the next morning and you can heat the muffin in the microwave or oven for a few minutes for an easy breakfast in the morning.

Recipes with Apples

If you are still craving apples, I have a few more ways you can use them up. Here are my favorite apple recipes.

If you want to make homemade muffins this fall and looking for a delicious and easy-to-make recipe this recipe for Apple Cinnamon Streusel Muffins is the winner! Perfect for a quick breakfast on the go, to sip with a warm cup of coffee, pack in a school lunch, or even snack on.

If you make my apple cinnamon muffin 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!

Apple Cheesecake Bars

Published on: September 30, 2020 Updated on: November 18, 2025 by Katie 12 Comments

This decadent fall Apple Cheesecake Bars dessert can be made year round thanks to a few packaged items paired with fresh whipped cream cheese. This dessert recipe comes together in under an hour.

Three cheesecake bars filled with apple sitting on a piece of parchment paper.

Over the past ten years of blogging, I’ve learned that not all recipes have to be made from scratch! Sometimes you can use the help of a few boxed/canned ingredients to make the perfect dessert. This recipe for Apple Cheesecake Bars are one of them.

These cheesecake bars are a semi-homemade dessert that will have your friends and family coming back for more. Most importantly, begging you to divulge your secrets and share the recipe. They are definitely a cross between an apple pie and a new york style cheesecake but made in half the time of either dishes.

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Why This Recipe Works

Perfect Combination of Flavors: Apple Cheesecake Bars combine the rich, creamy goodness of cheesecake with the sweet and slightly tart taste of apples. This fusion of flavors creates a harmonious and indulgent dessert that appeals to a wide range of tastes. The creamy cheesecake layer complements the soft, cinnamon-spiced apples, making it a delightful treat for those who love a mix of textures and flavors.

Versatility: Apple Cheesecake Bars are versatile and can be enjoyed in various settings. They make an excellent addition to your dessert table at a special occasion or holiday gathering, but they are also suitable for a casual family dessert or a sweet treat for a cozy evening at home. They can be customized with different toppings or drizzles to suit your preferences, making them adaptable to different tastes.

Ease of Preparation: These bars are relatively easy to make compared to traditional cheesecakes, making them accessible to both novice and experienced bakers. The bar format simplifies the serving process, eliminating the need for a springform pan and the risk of cracking that can occur with traditional cheesecakes. Additionally, the combination of cheesecake and apple layers ensures that you get the best of both worlds without the complexity of making two separate desserts.

Apple Cheesecake Bars offer a delightful blend of flavors, versatility in their application, and an easier preparation process compared to traditional cheesecakes, making them a fantastic dessert option that most people would enjoy making and sharing with others.

Ingredients

Oatmeal Cookie Mix – I keep it simple and just use a pouch from the grocery store as the base of the cookie bars! I prefer Betty Crocker brand.
Butter – Unsalted is best for this recipe, but I’ve also used salted too.
Cream Cheese – Make sure you let the cream cheese sit out at room temperature for 1-2 hours so it softens in time for baking.
Egg – Just like the cream cheese you will need the egg to sit out at room temperature. This prevents it from curdling in the room temperature cream cheese.
All-Purpose Flour – This is to thicken the cream cheese mixture.
Vanilla Extract – This will flavor the cream cheese base.
Granulated Sugar – I add a little sugar to the cream cheese base. However, this is a very sweet bar to begin with and if you don’t want it as sweet you can reduce the sugar in half.
Apple Pie Filling – One can of apple pie filling is all you will need. Take the time to spread it evenly throughout the bars!
Spices – I like to use mainly cinnamon with a pinch of nutmeg, but you can also use apple pie spice if you have it on hand.

Directions

Three process photos of making crust using a pastry blender.

Heat oven to 350 degrees. Spray bottom and sides of 13×9 pan with cooking spray. Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1-½ cups crumb mixture; press remaining crumbs in bottom of pan. Bake for 10 minutes.

Two process photos of a KitchenAid Stand Mixer fitted with a paddle attachment creaming whipped cream.

While the crumbs are baking; in a large bowl, beat cream cheese, sugar, flour, vanilla and egg with an electric mixer on medium speed until smooth.

Four process shots of layering cheesecake bars in a metal pan.

Spread cream cheese mixture evenly over partially baked crust. Then pour pie filling over the cream cheese mixture, making sure to smooth out the filling so that it evenly covers the cheesecake mixture. Sprinkle with cinnamon and nutmeg, then sprinkle reserve crumbs over the top of the apple pie filling (covering all the filling).

Bake for 35 to 40 minutes longer or until light golden brown. Cool for another 30 minutes then refrigerate to chill for about 2 hours. Cut the bars to desired size. Store covered in the refrigerator up to 3 days.

FAQs

Top view of a pan of cheesecake bars with a streusel topping in a metal pan with parchment paper.

How do you know when a cheesecake bar is done?

It can be tricky to tell if cheesecake is done or not. For these bars after the cooking time is up I’ll simply give the baking tray a little shake to see if they jiggle a lot. The cheesecake bars should only jiggle a little. The center will firm up during the cooling time. Make sure you do not use a knife to check the doneness.

Should cheesecake be jiggly in the middle?

Yes, the middle should be jiggly but not firm. The middle will begin to firm up during the cooling process. This is one of the reasons why it’s very important that the cheesecake has time to rest and chill so that it can set.

Is it OK to eat undercooked cheesecake?

You can eat it; however, I would be concerned that if the egg is not fully cooked you could get sick with salmonella poisoning.

Can you add caramel to these cheesecake bars?

Yes, if you wish to make these caramel apple cheesecake bars you can add a drizzle of caramel sauce on top once the bars are cooled and cut!

Tips & Tricks

Top view of three cut cheesecake bars with crumble topping sitting on parchment paper.

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

Room temperature – Make sure the cream cheese and egg is at room temperature before creaming.
Sugar – These bars are already very sweet. If you want to decrease the sugar in the cream cheese mixture by ¼ cup it works.
Caramel – If you love caramel you can make these caramel apple cheesecake bars by pouring caramel on top before serving!
Nuts – If you like nuts you can add chopped pecans on top of the streusel topping before baking.

Apple Recipes

Side view of three apple cheescake bars stacked on top of each other with a pan in the background.

Here are a few of my favorite apple recipes from breakfast, dessert, and even drinks!

If you make these apple cheesecake bars 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!

Patriotic Red White & Blue M&M Cookie Bars

Published on: August 31, 2020 Updated on: November 18, 2025 by Katie 2 Comments

Soft and gooey Patriotic Red White & Blue M&M Cookie Bars are an easy and festive dessert to make in under an hours time! Perfect dessert for any barbecue you might be hosting or attending.

A 9x13 metal pan of cookie bars that have red, white, and blue M&M's in them.

I’ve been making these cookie bars for quite some time. I’ve had friends asked me time and time again for the recipe I’ve finally decided it was time to blog about this recipe.

During the summer months I always keep a large container of red, white, and blue M&M’s on hand. This is solely so I can whip up these cookie bars if we host and/or attend an impromptu barbecue.

If you’re planning on going to a barbecue or maybe even hosting a party you might be looking for an easy and festive desserts to serve. That’s where my patriotic M&M cookie bars come to the rescue!

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Why this Recipe Works

Stacked M&M Cookie Bars with red, white, and blue M&M's in the background.

Patriotic Celebration – Red, white, and blue are colors often associated with national pride and patriotism, particularly in countries like the United States. Making red, white, and blue cookie bars is a great way to celebrate national holidays such as Independence Day, Memorial Day, or Veterans Day. These colorful treats can bring a festive spirit to gatherings, picnics, or parties, allowing you and your loved ones to indulge in a patriotic-themed dessert.

Festive & Versatile – This cookie bar recipe can be customized with whatever colors you need for your event or holiday. I have another recipe for Halloween cookie bars that incorporate the colors associated with Halloween. You can customize this recipe to make Christmas, Valentine’s Day, St. Patrick’s Day, and even Easter colors in the cookie bars.

Eye-Catching Presentation – Red, white, and blue cookie bars are visually appealing and can make a striking impression when served. The vibrant colors create an attractive contrast that instantly grabs attention and adds a touch of excitement to any dessert table or bake sale.

Ingredients

Sugar – both brown and granulated sugar are needed for these cookie bars.
Butter – You’ll need two sticks for this recipe and at room temperature so they can easily cream the sugar.
Vanilla Extract – I love to use pure vanilla extract.
Eggs – Whenever you are baking it’s best to keep them at room temperature.
Baking Soda – This will help the bars rise.
Salt – Needed to balance out the flour taste.
All Purpose Flour – The base flour for this recipe.
M&M’s – The red, white, and blue M&M’s are what make this recipe complete.

Directions

First, preheat the oven to 350 degrees Fahrenheit.

Place the room temperature butter in the KitchenAid Stand Mixer. Then pour in the granulated and brown sugar. Cream on low for 1 minute until incorporated. Then, slowly add in the eggs and vanilla extract. Mix on medium for 1 minute.

Creamed butter with white granulated sugar and brown sugar in a stand mixer.

Turn off the mixer. Add in the all-purpose flour, baking soda, and salt. Mix on low and then gradually increase speed to medium for 1 minute.

Flour, Sugar, and other dry ingredients in a stand mxier fitted with a paddle attachment.

Reduce the speed to low and add in the M&M’s. Mix until just incorporated.

Red, white, and blue M&M's on tot of cookie dough in a stand mixer.

Spray a 9×13 glass pan with cooking spray. Using a silicone spatula, scrape the cookie dough contents into the glass pan. Smooth out until even. Add ½ cup M&M’s to the top of the pan.

Raw cookie bars with red, white, and blue M&M's scattered throughout in a 9x11 pan.

Bake for 30-35 minutes or until golden in color. Remove from the oven and let rest for 30 minutes before cutting. Store in an air tight container for up to 5 days.

FAQs

Top view of a white plate with two cookie bars and red, white, and blue M&M's on the plate.

How do you know when a cookie bar is done?

Whenever baking, I use a toothpick or wooden skewer to test the doneness. When you poke the center of a cookie bar with a toothpick it should come out with a few crumbs on it. If it comes out runny you know you need to add 5-10 minutes to the cooking time.

What is the best way to store cookie bars?

Simply store the cookie bars in the pan they were baked in with plastic wrap or aluminum foil at room temperature. Consume them within 3 days for ultimate freshness.

Should I refrigerate cookies after baking?

The best way to store cookies is at room temperature. When you store cookies they will go stale quicker if they are refrigerated. The only time you should refrigerate a cookie is if they contain a custard or cream. For these cookie bars, you need to store them at room temperature.

Tips & Tricks

A pan of cookie bars with a white plate and 2 cookie bars right next to it.

I’ve made these red white and blue cookie bars many times. By now I can give you some of my very own tips and tricks that I think will help you master this recipe.

Line the pan with parchment paper – this will help if you want to remove the bars out of the pan to stack on a platter.
Sheet Pan vs 9 x 13 Pan – I have used both. For this recipe, I write to use a 9 x 13 pan. This will yield a thick cookie bar. If you want a thinner bar and maybe want to stretch it to get a few more servings you can use a small sheet pan around 10×14.
Spread batter in pan – The batter does not have to hit all the edges and corners. The goal is to at least get the batter as even as possible. As the dough begins to bake the dough will smooth out.

Patriotic Desserts

Hand with blue fingernails holding a cookie bar over pan of remaining cookie.

If you’re looking for a more patriotic dessert recipes I have quite a few for you to choose from.

This is the perfect make ahead dessert and can feed quite a large crowd depending on how you cut the cookie bars. Whether you’re serving children up to adults you can never go wrong with this recipe for patriotic cookie bars. Perfectly cooked, extra chewy and full of delicious M&Ms.

If you make this 4th of July Cookie Bars 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!

Honey Cornbread Muffins

Published on: November 17, 2020 Updated on: November 18, 2025 by Katie 8 Comments

Delicious Honey Cornbread Muffins are moist, sweet and full of flavor. A sweet southern side dish that compliments stews, chilis, and comfort food meals. This cornbread muffin recipe is made from scratch in under a half hour.

Six cornbread muffins stacked and sitting on two white plates with meatloaf in the background.

I love cornbread muffins. Growing up this was not something we ever had in my house. It was a novelty item that I would periodically get to have if we were on vacation eating at a Cracker Barrel. My parents are from up north and cornbread was not something they ate. Thus they didn’t pass on the cornbread loving genes to me!

In my 20’s I was on the hunt for the most amazing and perfect cornbread muffin recipe on the planet. This my friends… is it. This has been my go-to Honey Cornbread Muffins recipe for over a decade now. I love sweet cornbread and this recipe satisfies all my cornbread needs!

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Southwest Chicken Crockpot

Published on: April 27, 2011 Updated on: November 18, 2025 by Katie 11 Comments

Southwest Chicken Crockpot is the perfect easy weeknight dinner during a busy week. Fresh chicken breast, paired with fresh veggies like onion, bell peppers, zucchini, frozen corn, black beans, salsa, and spices takes only 10 minutes to prepare and slow cooks for 8 hours.

Two white bowls stacked with white rice, chicken, and veggies with slow cooker in background.

I first learned about Southwest Chicken in the Crockpot well over a decade ago from a coworker. Since then this southwest chicken dinner has been my go-to on a busy night. I love that I can prep all the vegetables ahead of time as well as chicken and spices. Throw it all in the slow cooker in the morning and let it cook while I am busy with my day. I’m always looking for a great slow cooker recipe, and this indeed is by far my favorite to date, I thought “salsa chicken” was amazing–think again!

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Why this Recipe Works

A mix of fresh, frozen, and pantry ingredients.

Southwest crock pot chicken can be prepped the night before.

Healthy, gluten free dinner that is only 120 calories.

Ingredients

Black oval dish with onion, black beans, peppers, corn, and zucchini with spices.

Chicken – Two boneless skinless chicken breast is what I use. Chicken thighs would work, too.
Peppers – I like to use a mix of red bell pepper and orange bell pepper.
Onion – One white onion, diced.
Zucchini– I love to add diced zucchini to sneak into the mix.
Corn – A cup of frozen corn is added with the vegetables.
Salsa – 2 cups of fresh or jarred salsa. If I don’t have a salsa on hand I will use a can of Ro*Tel.
Diced Green Chile’s – A small can adds a little zing to the dish.
Chili Powder – I use straight chili powder to season the dinner.
Cilantro – Fresh cilantro is chopped and mixed in at the end.

How to Make Southwest Chicken Crockpot

Black oval slow cooker with corn, black beans, peppers, and zucchini to the right: hand placing chicken in with the vegetables.

In a crock pot place the chicken breast, drained black beans, vegetables, salsa, frozen corn, green chilies, and chili powder into the crock pot. Mix the wet ingredients on top and set the crock pot on low for 8 hours (or high for 4 hours).

Prior to serving, remove the chicken from the crock pot and shred with a fork.

Once the chicken is shredded you can add the chicken back to the crock pot. Then add the quarter cup minced cilantro. Mix well and serve on top of rice and a wedge of avocado and shredded cheese if desired.

How to Quickly Shred Chicken

Top view of a black oval slow cooker with shredded chicken and veggies.

Pro tip: if you own a KitchenAid Stand Mixer place the chicken breast in the bowl and add the paddle attachment on to the mixer. Secure bowl in place, and turn on low speed. Mix for 30 seconds or until chicken is full shredded.

Southwest Chicken FAQs

Top view of a white bowl filled with rice, shredded chicken, black beans, cheese, and avocados.

Here are a few of the frequently asked questions you might have when making southwestern chicken.

Can you freeze chicken and black beans?

Yes, I’ve frozen this slow cooker Mexican recipe many times before. I’ll freeze in individual container and thaw/reheat for a quick lunch! This recipe makes a lot so freezing half of it for a future easy dinner is a perfect way to make sure you don’t waste it!

What ways can you eat Chicken u0026 Black Beans?

What I love about this recipe is that it’s extremely versatile. I’m going to give you a few different ways you can eat this meal throughout the week!
-Southwest chicken bowls – chicken and black beans over rice
-Burrito’s stuffed with chicken and black beans
-Chicken and Black Bean Taco’s
-Black bean and chicken quesadillas

Can you just put raw chicken in a slow cooker?

Yes, you can place raw chicken in a slow cooker. If you are cooking it by itself it will take 4-6 hours on low. The more ingredients in the slow cooker the more time it will take to cook.

Should I pre-cook chicken before slow cooker?

No need to waste the time to pre-cook chicken before it goes in the slow cooker if you are planning to shred it. Simply place it in and let it cook on it’s own.

Tips & Tricks

Here are a few of my favorite tips and tricks when making Southwestern crockpot chicken.

Prep Ahead – You can prep this entire meal the night before you want to cook it. Place all the ingredients (minus the cilantro) in a gallon size ziplock baggie. The next day, simply empty into the crock pot and set to cook.
Vegetables – I like to use a mix of fresh onion, bell peppers, and zucchini. However, you can add other complimentary veggies like mushrooms, yellow squash, even diced celery.

Easy Mexican Recipes

White bowl filled with shredded chicken, cheese, black beans, and rice with avocado.

Looking for more delicious Mexican recipes? Try these delicious recipes…

Easy Slow Cooker Recipes

Looking for more slow cooker recipes? Try these…

If you are looking for an easy weeknight meal or maybe even for Taco Tuesday. I hope you’ll give this recipe for slow cooker chicken and black beans a try.

If you make this Southwest Chicken Crockpot 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!

Chicken and black beans with rice and avocado, all in a white plate.

Southwest Chicken Crockpot

5 from 3 votes

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Course: Slow Cooker

Cuisine: Mexican

Diet: Gluten Free, Low Lactose

Prep Time: 10

Cook Time: 8

Total Time: 8 10

Servings:

Calories: 120kcal

Author: Katie

Equipment

▢
1 Slow Cooker

Ingredients

▢ 2 boneless skinless chicken breast
▢ 1 can of black beans, rinsed and drained
▢ 2 cups onion, bell peppers, and zucchini diced
▢ 2 cups fresh tomato salsa
▢ 1 cup frozen corn
▢ 1 Old El Paso Diced Green Chile's
▢ 1 tablespoon chili powder
▢ ¼ cup minced fresh cilantro

Instructions

In a crock pot place the chicken breast, drained black beans, vegetables, salsa, frozen corn, green chilies, and chili powder into the crock pot. Mix until combined.
Set the crock pot on low for 8 hours (or high for 4 hours).
Prior to serving, remove the chicken from the crock pot and shred with a fork. Add the chicken back to the crock pot and add the quarter cup minced cilantro, mix well.
Serve with a wedge of avocado and shredded cheese if desired.

Notes

Prep Ahead – You can prep this entire meal the night before you want to cook it. Place all the ingredients (minus the cilantro) in a gallon size ziplock baggie. The next day, simply empty into the crock pot and set to cook.
Vegetables – I like to use a mix of fresh onion, bell peppers, and zucchini. However, you can add other complimentary veggies like mushrooms, yellow squash, even diced celery.

Nutrition

Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Chicken and Cheese Enchiladas

Published on: May 4, 2018 Updated on: November 18, 2025 by Katie Leave a Comment

My small batch recipe for Chicken and Cheese Enchiladas come together in under an hours time thanks to pre-cooked shredded chicken. The flour tortillas are filled with shredded chicken, cilantro, and cheese are mixed with enchilada sauce. Rolled and baked until golden and topped with additional cilantro and diced tomatoes.

Enchiladas in glass dish topped with melted cheese, diced tomatoes, and cilantro with title text.

Cinco de Mayo is probably one of my favorite food holidays of the year. Of course, followed behind Thanksgiving, Christmas, and probably tied with 4th of July! We love Mexican food in our house. We eat it every Tuesday. Since being dairy free for the past year I’ve missed enchiladas (and quesadillas). I finally broke down and made my Chicken and Cheese Enchiladas recently. Holy cow I forgot how good they were.

Even my husband couldn’t stop raving (which since he’s married to a food blogger it means a lot because he is the most critical about my cooking)! I realized that I had never posted my chicken and cheese enchiladas recipe. Just my beef and green chile enchiladas. So here is my go-to enchilada recipe in all it’s glory today!

Ingredients
How to make Chicken Enchiladas
FAQs
Tips & Tricks
Enchilada Recipes

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Bloody Eyeball Cherry Cheesecake Cupcakes

Published on: October 21, 2020 Updated on: November 18, 2025 by Katie 10 Comments

Amp up your Halloween with the most delicious and yet frightfully looking Bloody Eyeball Cherry Cheesecake Cupcakes. All the guys and ghouls will die for a Halloween cheesecake!

5 cupcakes on cupcake stand topped with red cherries in glaze with candy eyeballs on top.

Are you looking for something super spooky, delicious, and fun to share with your favorite guys and ghouls for Halloween? My Bloody Eyeball Cherry Cheesecake Cupcakes are to die for (pun intended). Best of all they are so easy to make!

When I started brainstorming blood filled cupcake recipes I immediately thought of my mom’s cheesecake cupcakes. I grew up with my mom making cherry cheesecake cupcakes. I almost always requested them for the holidays and special occasion. The base cheesecake recipe comes from my recipe for Classic New York Style Cheesecake.

I’m sharing one of my favorite recipe and how to make a Halloween cheesecake. I’ll walk you through the recipe today. They are much easier then you could imagine. To give these cheesecake cupcakes a touch of Halloween I used cherry pie filling for a little “gore” + fun little candy eyeballs that Wilton makes.

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Ingredients

Cream Cheese – Whenever you make cheesecake it has to be at room temperature!
Granulated Sugar – You will need granulated sugar for both the crust and the filling.
Vanilla Extract – For this cheesecake recipe I like to use a clear vanilla so it does not tint the cheesecake.
Eggs – These also need to be at room temperature!
Cherry Pie Filling – Any brand of cheery pie filling will do.
Wilton Candy Eyeballs – These are most important for making the cucpakes come to life!
Graham crackers – You can buy them already ground or whole and crumble them yourself.
Unsalted butter – You’ll want this melted to mix in with the graham crackers.

Directions

5 cupcakes on cupcake stand topped with red cherries in glaze with candy eyeballs on top and title text.

I use a KitchenAid Stand Mixer to whip together the cheesecake. Preheat the oven, then start the batter. The cream cheese has to be at room temperature–so make sure you plan accordingly. After I’ve made the cheesecake batter I then put together the graham cracker crust.

Using a medium cookie scoop I scoop about a tablespoon of graham cracker crumbs into each cupcake paper liner. Then I scoop cheesecake batter and fill each liner at least ¾ full. In the oven they go for 20-25 minutes depending on your oven until set and no longer wiggly!

You will want to remove the cheesecakes from the muffin tray. Let them cool until room temperature then chill for at least 1-2 hours. That’s when I top them with cherry pie filling topping. Prior to serving to friends and family I’ll add on the candy eyeballs. If you leave them on over night the candies will start to bleed. They don’t look as crisp and fresh.

*Always store leftovers in an airtight container in the refrigerator for up to 5 days.

FAQs

hand holding up package of Wilton Candy Eyeballs.

How do you tell if cheesecake cupcakes are done?

To check if your cheesecake cupcakes are done, gently shake the cupcake pan. If the cheesecake looks nearly set and only a small circle in the center jiggles a little bit, it is done. The center will firm up during the cooling time. Never use a toothpick or knife to check.

Why do cheesecakes crack?

Over-mixing the cheesecake batter incorporates too much air, which makes the cheesecake rise during baking then collapses as it cools.

What can I top cheesecake with?

The sky is the limit with topping cheesecakes. Especially when you make cheesecake cupcakes. You can top with fresh fruit, canned fruit compote, or any of your favorite candy bars like Snickers, Reese, or even Twix! Drizzle some caramel or chocolate sauce on top or top with a little freshly whipped whip cream!

Where do you find the eyeball candies?

These candy eyeballs are made by Wilton. I have found them at Walmart, Michael’s Craft Stores, JoAnn, Hobby Lobby, and of course Amazon. They come in all shapes and sizes. Perfect for these cupcakes, White Chocolate Halloween Candy Bark, and Monster Apple Slices.

Tips & Tricks

5 cupcakes on cupcake stand topped with red cherries in glaze with candy eyeballs on top next to vanilla extract.

Here are a few of my favorite tips and tricks for making eyeball cakes for Halloween.

Bake ahead – You can bake the cheesecake cupcakes ahead of time and decorate right before serving.
Fruit – The cherry filling works best because it looks like little red eyeballs. But you could also use blueberry filling as well.
Candy Eyeballs – Make sure to place the candy eyeballs on just before you are about to serve. I learned that they don’t do well and bleed as they sit on the cherry compote over night.

Halloween Recipes

I love Halloween and because of that I have quite a few fun Halloween recipes both sweet and savory!

If your entertaining for Halloween or maybe need to make a delicious treat for your child’s school Halloween party. I know for a fact all the kids will love these Bloody Eyeball Cherry Cheesecake Cupcakes… at least my crazy Halloween-loving children loves these Halloween cheesecake cupcakes!

If you make these cherry cheesecake cupcakes 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!

Marshmallow Ice Cream

Published on: September 6, 2018 Updated on: November 18, 2025 by Katie Leave a Comment

I am obsessed with this easy three-ingredient toasted marshmallow ice cream recipe, it really is as delicious as it sounds! The best part… no ice cream machine is needed! This recipe should take you about 5 minutes…MAX!

Closeup bowl of creamy colored chunky ice cream with graham crackers and title text.

This quick and easy ice cream recipe is a staple at my home during the summer months. Believe it or not, this recipe actually started out as my s’mores popsicles recipe, however, after I tasted the marshmallow batter, I knew I had to create ice cream out of it. If you’re not a fan of vanilla ice cream, no worries! I included some variations you can make with it to change the base flavor.

The ultimate trick to this recipe is to top it with crushed graham crackers for a nice topping. I am especially excited to serve this with my Homemade Hot Fudge Sauce or perhaps eat it with my Chocolate Spoons…maybe even top it with my Salted Maple Caramel Sauce. The possibilities are endless!

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Homemade Corn Tortillas

Published on: August 5, 2020 Updated on: November 18, 2025 by Katie 13 Comments

Making Homemade Corn Tortillas from scratch is easier than you might think and with just 4 ingredients and a tortilla press you’ll be in business!

Stack of corn tortillas on a yellow plate with a brown tortilla warmer in the background.

My family loves when I take the time to make Homemade Corn Tortillas for taco night. This tortilla recipe is made of just four ingredients including the star, masa harina. Masa harina is a corn flour that is used in traditional Mexican cuisine.

Masa harina tortillas are easier to make then you might think and all you needs is a tortilla press. I picked mine up during a visit to World Market. I break it down step-by-step on just how easy it is to make homemade corn tortillas at home!

Yellow plate with corn tortillas stacked on top.

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Blueberry Muffin Bread

Published on: August 12, 2020 Updated on: November 18, 2025 by Katie 10 Comments

All the flavors we love in a blueberry muffin are put into a loaf pan to make delicious Blueberry Muffin Bread made in a little over an hour.

Top view of three slices of blueberry bread on a wood cutting board on a blue cloth.

This Blueberry Muffin Bread is “quick” to put together. Whenever we have blueberries in the house, my family is begging me to make this bread. Even my semi-picky six year old loves this bread, and will eat slice after slice until I finally tell him he’s cut off for the day. I prefer to make blueberry muffin bread over traditional blueberry muffins. Especially since blueberry muffins tend to take more time to scoop out into individual wrappers. This recipe just calls for you to pour into a loaf pan and bake!

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Italian Meatloaf

Published on: October 27, 2020 Updated on: November 18, 2025 by Katie 42 Comments

Italian Meatloaf is a comfort food classic dinner. This meatloaf mixture includes spices, egg, Italian style bread crumbs, Pecorino Romano cheese, and my secret ingredient, shredded zucchini! Top this meatloaf recipe with a sweet tomato sauce to lock in all the flavor.

Top view of a plate of meatloaf with mashed potatoes.

We love classic comfort food dinners with a twist in my home. My Italian Meatloaf recipe fits the bill perfectly. My kids are pretty good about eating food in general, but like most people in the world it can sometimes be a struggle to get your child to eat their vegetables. I love to sneak in veggies, and that’s exactly what I do in this meatloaf recipe. I add in shredded zucchini that not only doubles as a little extra vegetable serving, but also keeps this Italian Style Meatloaf moist.

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Pumpkin Pie Bars

Published on: November 21, 2020 Updated on: November 18, 2025 by Katie 7 Comments

Love the flavors of pumpkin pie, but don’t want to bother making a pie crust? Make these Pumpkin Pie Bars with a crunchy bottom, creamy pumpkin filling, and topped with a streusel topping and chopped pecans.

Top view of two pumpkin pie bars with butterscotch chips on a plate.

If you love pumpkin pie, I think you’ll love this easy recipe for pumpkin pie bars. They are the best of both worlds without having to roll out pie dough and commit to making a full pie. In fact, these pumpkin bars make more servings then an average pie would yield. Fifteen large bars to be exact, or you can cut them smaller and probably get about twenty four servings!

Unlike my apple cheesecake bars that utilize a prepackaged crust you make a crust and topping from scratch with my pumpkin pie bars recipe.

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Slow Cooker Salsa Chicken

Published on: September 18, 2020 Updated on: November 18, 2025 by Katie 2 Comments

Slow Cooker Salsa Chicken is made with just 5 ingredients and cooked in the slow cooker all day making for an easy and filling dinner. This shredded chicken recipe can be enjoyed by itself, over rice, in a tortilla or even on a salad.

Shredded Chicken with cilantro in a white bowl with slow cooker in background.

Over a decade ago slow cook cooker salsa chicken was all the rage, and frankly still is. The only difference is back then we referred to our slow cookers as “Crock Pot”. Which is a brand of slow cooker.

Salsa chicken is an easy make-ahead dinner that only requires five ingredients (six if you count the garnish of cilantro). Salsa chicken is versatile and can be made into a bowl with rice, beans, and all sorts of taco toppings like shredded lettuce, tomatoes, and olives. Or you can place the shredded salsa chicken inside a crunchy taco or soft tortilla, wrap into a burrito or quesadilla. Or one of my favorite ways to eat it–in a salad.

In this post you will learn the step-by-step process on how to make the easiest salsa chicken recipe.

Ingredients
Directions
FAQs
Tips & Tricks
Slow Cooker Recipes

Ingredients

Chicken breasts – I always use boneless skinless chicken breast to keep things simplified. However, if you like dark meat feel free to do so. Just remember to keep it boneless since you will be shredding this chicken once it’s done.
Salsa – Any brand or style you prefer will do. I always keep a jar of salsa in my pantry, but I’ve also used fresh homemade salsa for this recipe too.
Taco Seasoning – You can use a packet from the grocery store or make your own.
Cream of Chicken Soup – Yep, you read correctly. A can of cream of chicken soup is added to give extra flavor and creaminess!
Sour Cream – This adds to the creaminess of the chicken. If you don’t have it on hand or don’t prefer sour cream you can leave it out. The salsa chicken will not be as creamy.

Directions

Three process photos: cream sauce in slow cooker, chunks of cooked chicken in bowl, shredded chicken in bowl.

Mix salsa, taco seasoning, cream of chicken soup, and sour cream in a 6-quart slow cooker.
Add chicken to the slow cooker and mix sauce (make sure the sauce is covering the top of the chicken breast).
Cook on low for 8 hours.
Remove chicken from slow cooker, and place in a bowl. Shred chicken with two forks. Once shredded ladle sauce on top or dump shredded chicken back in the slow cooker to mix with sauce.

Top view of shredded chicken with cilantro in a white bowl.

FAQs

Can you put raw chicken in a slow cooker?

Yes, the slow cooker is meant to take the place of the oven and is super convenient to use. It’s best to pair the chicken with other ingredients as slow cooking can tend to be on the bland side. One way to help the blandness is to sear the chicken breast prior to placing in the slow cooker. But this is an optional step.

Can you cook chicken in slow cooker for 8 hours?

Yes, you can cook chicken in the slow cooker for 8 hours on low. The slow cooked method will yield fork-tender meat.

Is 4 hours on high the same as 8 hours on low?

Yes, for the most part if you want your meal to be cooked faster you can make a chicken breast recipe in the slow cooker for 4 hours on high instead of 8 hours on low.

Quart size Ziploc bag labeled and fileld with Salsa chicken with date on bag.

Tips & Tricks

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

Dairy Free / Gluten Free – You can omit the sour cream and can of cream of chicken soup if you want to make this dairy free. It will taste very similar to my Instant Pot Mexican Shredded Chicken recipe.
Low vs High – Whenever you are cooking in the slow cooker you can easily change the cooking time and heat frequency. For this recipe it calls to cook the chicken on low for 8 hours. For a quicker meal you can make it on high for 4 hours.
Shred Chicken – Hate shredding chicken? If you own a KitchenAid stand mixer you can place it in the mixer fitted with a paddle attachment. Place the mixer on “STIR” setting for about 30 seconds until chicken breast are shredded!
Use – This is great to use for chicken tacos, enchilada’s, burrito’s, soups, salads, stuffed peppers, or just serve the shredded chicken as is. I can’t wait to make this again, and highly recommend this to anyone who loves shredded flavorful chicken.
Freeze – If you have leftovers you can freeze the shredded chicken for another easy meal. Simply let the chicken come to room temperature. Place salsa chicken in a freezer Ziploc bag. Make sure you add extra sauce to the bag so you can heat it up at a later date. Always label the bag with the recipe name and date. Freeze for up to 3 months.
Thaw – Place the frozen bag of salsa chicken in the refrigerator 24 hours before wanting to enjoy. Cook in a skillet (add a little bit of water if necessary) on medium heat until hot and bubbly.

Top view of a white bowl filled with shredded chicken, rice, avocado, beans, lettuce, tomatoes, and olives.

Slow Cooker Recipes

Looking to simplify meal time? Check out more of my favorite slow cooker dinner recipes.

Slow Cooker Shredded Chicken Tacos (perfect dairy free option)
Slow Cooker Whole chicken and potato dinner
Slow Cooker Jambalaya
Slow Cooker Cream of Chicken and Wild Rice Soup

If you make this salsa chicken crock pot 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 bowl filled with shredded chicken with cilantro on top and on the side.

Slow Cooker Salsa Chicken

Slow Cooker Salsa Chicken is made with just 5 ingredients and cooked in the slow cooker all day making for an easy and filling dinner. This shredded chicken recipe can be enjoyed by itself, over rice, in a tortilla or even on a salad.

5 from 1 vote

Print Pin Save Rate

Course: Main Course, Slow Cooker

Cuisine: American

Prep Time: 5

Cook Time: 8

Total Time: 8 5

Servings:

Calories: 1001kcal

Author: Katie

Equipment

▢
Slow Cooker

Ingredients

▢ 1 cup Salsa
▢ 3 tablespoons Taco Seasoning
▢ 1 can Condensed Cream of chicken soup
▢ ½ cup Reduced Fat sour cream
▢ 4 Boneless Skinless Chicken Breast

Instructions

Mix salsa, taco seasoning, cream of chicken soup, and sour cream in a 6-quart slow cooker.
Add chicken to the slow cooker and mix sauce (make sure the sauce is covering the top of the chicken breast).
Cook on low for 8 hours.
Remove chicken from slow cooker, and place in a bowl. Shred chicken with two forks. Once shredded ladle sauce on top or dump shredded chicken back in the slow cooker to mix with sauce.

Notes

Dairy Free / Gluten Free – You can omit the sour cream and can of cream of chicken soup if you want to make this dairy free. It will taste very similar to my Instant Pot Mexican Shredded Chicken recipe.
Low vs High – Whenever you are cooking in the slow cooker you can easily change the cooking time and heat frequency. For this recipe it calls to cook the chicken on low for 8 hours. For a quicker meal you can make it on high for 4 hours.
Shred Chicken – Hate shredding chicken? If you own a KitchenAid stand mixer you can place it in the mixer fitted with a paddle attachment. Place the mixer on “STIR” setting for about 30 seconds until chicken breast are shredded!
Use – This is great to use for chicken tacos, enchilada’s, burrito’s, soups, salads, or just serve the shredded chicken as is. I can’t wait to make this again, and highly recommend this to anyone who loves shredded flavorful chicken.
Freeze – If you have leftovers you can freeze the shredded chicken for another easy meal. Simply let the chicken come to room temperature. Place salsa chicken in a freezer Ziploc bag. Make sure you add extra sauce to the bag so you can heat it up at a later date. Always label the bag with the recipe name and date. Freeze for up to 3 months.
Thaw – Place the frozen bag of salsa chicken in the refrigerator 24 hours before wanting to enjoy. Cook in a skillet (add a little bit of water if necessary) on medium heat until hot and bubbly.

Nutrition

Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

S’mores Popsicles

Published on: August 10, 2018 Updated on: November 18, 2025 by Katie 2 Comments

Thank you Barlen’s for sponsoring today’s recipe. As always, all opinions are my own.

This recipe for S’mores Popsicles are easy to make and everyone will be asking for seconds! Plus, no one will know their is a hidden healthy ingredient!

3 light brown and white popsicles on countertop with mini marshmallows and graham crackers with title text.

Today, is National S’mores Day. For once in my blogging life (well, maybe I’m exaggerating a little) I’m actually sharing a recipe that’s relevant to a “food holiday” today. I feel like I should earn a gold star. Since my friend’s at Barlean’s challenged me to come up with an Popsicle recipe using their Chocolate Silk Greens™ Powder. The first thing that came to mind was morphing one of my favorite summer time treats; s’mores and turning it into a decadent popsicle. I tested this recipe for s’mores ice pops a few times until I got it just right. The result is not only delicious but tastes just like your biting into a s’more!

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Pumpkin Spice Dutch Baby

Published on: November 16, 2018 Updated on: November 18, 2025 by Katie Leave a Comment

This recipe for a Pumpkin Spice Dutch Baby is sure to be a new fall favorite recipe for weekend brunch or holiday entertaining!

Top view of speckled brown pancake pastry in skillet topped with powdered sugar, pecans, and caramel.

It should be to no surprise that I’m a big fan of pumpkin. Give me ALL THE THINGS PUMPKIN during the fall months. Normally, I post a handful of pumpkin recipes, and although I did bake quite a bit of pumpkin this year I never posted a single recipe. I’m very excited to share another dutch baby recipe. This time it’s for a Pumpkin Spice Dutch Baby. It took me 3 times to get this recipe just right. For pumpkin spice lover you’ll love this thin-german style pancake. The perfect breakfast or even dessert for any holiday celebration. Or maybe you want to make a special breakfast for the family. This Pumpkin Spice Dutch Baby is the answer.

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Peanut Butter Chocolate Chip Banana Bread

Published on: October 16, 2018 Updated on: November 18, 2025 by Katie Leave a Comment

A delicious twist on a classic recipe. Amplify your banana bread game with this recipe for Peanut Butter Chocolate Chip Banana Bread.

closeup of banana bread smothered in light brown mixture topped with nuts and chocolate chips.

I feel like everyone can relate with my recipe for Peanut Butter Chocolate Chip Banana Bread. You bought too many bananas and now you have at least 3 if not 5 (in my case) dark spotted very ripe bananas. I normally, just unpeel the bananas and place them in my freezer bag to use for future smoothies. But on this day, I was craving some banana bread. Instead of making my go-to banana walnut bread recipe–I was thinking about how I could add peanut butter into the batter to make this banana bread even more spectacular. The only sad news is that I didn’t have peanut butter in my pantry. I had peanut butter powder which happens to be a tad bit healthier for you–so a big win on my part. I still had some dairy free chocolate chips on had so I knew I would add those into the bread. Let’s get real, you can’t go wrong with the peanut butter/chocolate combo. I’m gonna share this awesome recipe plus give you some tips that I’ve learned along the way of making this recipe for Peanut Butter Chocolate Chip Banana Bread.

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Baked Potatoes in Slow Cooker

Published on: September 19, 2013 Updated on: November 18, 2025 by Katie 17 Comments

Baked Potatoes in Slow Cooker are one of the easiest ways to feed a crowd with very little hands on time. Simply clean, prick, and place the potatoes in the crock pot and let the appliance do the rest. I promise, you will never make baked potatoes another way again!

Up close photo of loaded baked potato on a green plate.

Get ready for a life changing recipe. Yes, I said it… some might wonder why “baking” potatoes in the slow cooker would be life changing, but it is. If you are a potato lover you will rejoice by learning how easy it is to bake potatoes. No need to turn on the oven and let it heat up your home for hours. Or zap the tatters in the microwave. Just wash the baking potatoes and place them in your slow cooker. That’s it. That’s why my Baked Potatoes in Slow Cooker recipe will be a new favorite.

Why this Recipe Works

The potatoes only take five minutes to prep.

Eight hours of hands-free cooking.

Perfectly cooked baked potatoes every single time.

Great way to entertain a crowd.

How to Cook Potatoes in Crock Pot

Top view of loaded baked potatoes on green plates with the slow cooker at the top of the photo.

Rinse the baking potatoes really well, pat dry, and then prick the potatoes with the tines of a fork a few times.
Place the baking potatoes in the slow cooker (DO NOT ADD WATER) and cook on low for 8 hours.
Remove cooked baked potatoes from the slow cooker and prick with a fork to open. Fluff the inside of the potato with the tines of the fork, then place the toppings, one by one in the potato. Serve immediately and enjoy.

FAQs

Can you put uncooked potatoes in the slow cooker?

Yes, you can put uncooked potatoes in the slow cooker. If you just have the baked potatoes in by themselves they will cook up perfectly.

How many baking potatoes will a 6 quart slow cooker fit?

I used my KitchenAid 6 quart Slow Cooker. It can fit up to 12 Russet Burbank Potatoes or 6 of the XL baking potatoes. It’s a big slow cooker that is perfect for entertaining.

Is it better to wrap potatoes in foil before baking?

This is a personal preference. If I’m baking the potatoes in the oven I like to keep them uncovered so I can achieve a crispy skin. In the slow cooker I do not wrap foil around the potatoes. I have found it doesn’t make a difference; however, the potatoes on the bottom were brown.

Why won’t my potatoes cook in the slow cooker?

The potatoes might not be fully cooked because you didn’t cook them long enough OR you may have removed the lid while they were cooking slowing down the cooking process. Each time you remove the lid add an additional hour on to your cooing time.

Should you poke holes in potatoes before baking?

Yes, it’s great to poke a few holes in the potatoes before cooking so that the heat can escape.

Can I coat the potatoes with salt before placing in the slow cooker?

I have tested this method and found the potatoes were a little soggy because the salt brought out more water. I don’t suggest doing this. Instead you can add on some oil and salt at the end and place under the broil for the same restaurant quality taste.

Toppings for Baked Potatoes Bar

Loaded Baked Potatoes in the Slow Cooker from KatiesCucina.com

I love to make baked potatoes when entertaining and create a baked potatoes bar. Here are a few of my favorite toppings for baked potatoes.

Chili – I love to make a big pot of chili and let friends and family add it to their potatoes.
Shredded Chicken – I will make a batch of Shredded Chicken that is ideal for stuffing into potatoes..
Taco Ground Beef – This is a great way to use up leftover ground beef. If you need more inspiration here is my taco baked potatos recipe.
Pulled Pork – If you have leftover pulled pork I’ll add it to my topping bar. Don’t forget the coleslaw to go with it!
Broccoli & Cheese – I love a good broccoli and cheese loaded baked potato!
Roasted Veggies – Your vegetarian/vegan friends will appreciate this.
Cheese – Whether you place shredded cheese on the potatoes or even melted queso you can never go wrong with cheese.
Dairy – I love to add butter and sour cream to my baked potatoes. Lighter alternatives like Greek yogurt can be used or even creme freche.
Cold Veggies – Chopped cold veggies like diced tomatoes, green onions, avocado, are just a few of my favorites on potatoes.
Bacon – This list of toppings would not be completed without the bacon! Lots and lots of glorious bacon on a potato.

Tips & Tricks

Here are a few of my favorite tips and tricks for making slow cooker baked potatoes.

Water – No need to add water into the slow cooker. Potatoes contain moisture and will let off some allowing for steam to be created. Think of it as a sauna for potatoes.
Foil – I have tested this recipe multiple times with wrapping the potatoes in foil and to be honest they yield the same result. I see it as a waste of good foil so no need to waste!
Crispy Skin – If you love crispy baked potato skin simply spray the outside skin of the potato with avocado oil spray, then place the cooked baked potatoes under the broiler for 1 minute (or less) until crisp but not burnt. Make sure you watch them extra closely to avoid burning.
Overcooked – If you cook the baked potatoes for more than 10 hours the insides will begin to brown a little.
Entertaining – If you are entertaining you can make the potatoes ahead of time then place toppings next to the slow cooker for guest to add toppings to there potatoes.
Leftover baked potatoes – If you have leftover baked potatoes you can transform them into my Baked Potato Wedges, add it to baked potato soup, or even make them as breakfast potatoes the next day.

Potato Recipes

Still craving potatoes? Check out these other delicious potato recipes.

If you make this slow cooker baked potatoes 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!

Baked Potatoes in Slow Cooker

5 from 1 vote

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Course: Side Dish

Cuisine: American

Diet: Gluten Free, Low Lactose

Prep Time: 5

Cook Time: 8

Total Time: 8 5

Servings:

Calories: 168kcal

Author: Katie

Equipment

▢
Slow Cooker

Ingredients

▢ 12 Russet Burbank (medium size) Potatoes or 4 XL Baking Potatoes

Instructions

Rinse the baking potatoes really well, pat dry, and then prick the potatoes with the tines of a fork a few times.
Place the baking potatoes in the slow cooker (DO NOT ADD WATER) and cook on low for 8 hours.
Remove cooked baked potatoes from the slow cooker and prick with a fork to open. Fluff the inside of the potato with the tines of the fork, then place the toppings, one by one in the potato. Serve immediately and enjoy.

Notes

Water – No need to add water into the slow cooker. Potatoes contain moisture and will let off some allowing for steam to be created. Think of it as a sauna for potatoes.
Foil – I have tested this recipe multiple times with wrapping the potatoes in foil and to be honest they yield the same result. I see it as a waste of good foil so no need to waste!
Crispy Skin – If you love crispy baked potato skin simply spray the outside skin of the potato with avocado oil spray, then place the cooked baked potatoes under the broiler for 1 minute (or less) until crisp but not burnt. Make sure you watch them extra closely to avoid burning.
Overcooked – If you cook the baked potatoes for more than 10 hours the insides will begin to brown a little.
Entertaining – If you are entertaining you can make the potatoes ahead of time then place toppings next to the slow cooker for guest to add toppings to there potatoes.
Leftover baked potatoes – If you have leftover baked potatoes you can transform them into my Baked Potato Wedges, add it to baked potato soup, or even make them as breakfast potatoes the next day.

Nutrition

Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Slow Cooker Chicken And Potatoes

Published on: September 29, 2016 Updated on: November 18, 2025 by Katie Leave a Comment

Slow Cooker Chicken and Potatoes is the most delicious meal with the minimal amount of effort. The entire meal takes only ten minutes of prep and 8 hours to let the slow cooker do the cooking.

top view of Golden browned chicken topped with herbs in slow cooker with potatoes and brussels sprouts with title text.

Slow cooker chicken and potatoes with a delicious pan gravy can be ready with just a few minutes of prep. Simply, set it and forget it. Don’t skip the carrots and Brussels sprouts either for a complete meal!

I’ve got a new go-to slow cooker dinner that I think you’re going to love! The prep takes a whopping 10 minutes and you only need a few ingredients for this Slow Cooker Chicken And Potato Dinner. I love cooking a whole chicken for my family because it always means I have leftovers whether it’s to make chicken enchiladas the next night or chicken & white bean chili the sky is the limit! If your family is like mine, all the vegetables will be gone, leaving you with just enough chicken for the next day!

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Slow Cooker Chili Cheese Dip

Published on: September 14, 2020 Updated on: November 18, 2025 by Katie 4 Comments

Looking for an easy-to-make crowd pleasing appetizer? This 3-ingredient creamy Slow Cooker Chili Cheese Dip is the perfect game day dip and made in minutes time!

closeup of melted cheese over orange meaty sauce in small bowl next to fritos with title text.

Whether you’re entertaining to watch a sporting event or simply want something hearty and comforting to nosh on. This 3-ingredient slow cooker chili cheese dip is sure to be a crowd favorite! I love to make this recipe when I know I’m entertaining and want a dip as an easy appetizer. This recipe takes literally 5 minutes to put together and less then 5 minutes to finish before serving.

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Slow Cooker Chicken Wings

Published on: January 30, 2017 Updated on: November 18, 2025 by Katie Leave a Comment

Entertain with ease with my easy no fuss recipe for slow cooker chicken wings. Best of all you can toss these wings with whatever sauce you prefer. Cooking chicken wings in the crock pot are one of my favorite entertaining recipes.

top view closeup of wings smothered in buffalo sauce and spices on sheet pan with title text.

My husband loves wings. Nothing makes his foodie heart pitter-patter then a big plate of chicken wings. Every year I try to come up with 1-2 new recipes to fulfill his food dreams (and stomach). In an effort to simplify my life a little I decided to try and cook wings in the slow cooker, and I kept it super simple.

Ingredients

top view of chicken wings in buffalo sauce with herbs in slow cooker.

When I say I kept it simple it’s just good old chicken wings and a bottle of Frank’s Red Hot Buffalo Sauce. Nothing too fancy here! You just toss the two together and cook on high for two and a half hours. I kept it simple and let me tell you that they tasted fine and with very little fuss! I did use a little dried parsley as a garnish to brighten them up a little, but most people could careless about it. I garnish everything so my husband doesn’t expect anything less from me.

top view closeup of wings smothered in buffalo sauce and spices on sheet pan.

To give the wings the crispy fried/baked feel after the wings were done cooking in the slow cooker I turned on the broiler to my oven. I carefully removed the wings from the slow cooker using tongs (one by one) and then I placed them on to a baking sheet with a rim. I broiled them for 5 minutes. The first 3 minutes I had them on my middle rack and then the last 2 minutes I moved them to the top rack. They gave the wings just the amount of crispiness without being burnt. You don’t have to do this step; however, if you want your wings to have that crispy taste to it then I highly suggest you don’t skimp on the broiling step!

wings smothered in buffalo sauce and spices on sheet pan next to bowl of celery dipped in ranch dressing.

So the verdict… My husband loved these wings–the meat fell right off the bone and because of that he probably ate more than he normally would! We wrapped up any leftovers and then just reheated them in the oven the next day. But if your entertaining or going to a pot luck and want to bring wings, I highly suggest you try my recipe for slow cooker buffalo chicken wings.

top view of wings smothered in buffalo sauce and spices on sheet pan.

Slow Cooker Buffalo Chicken Wings

Entertain with ease with my easy no fuss recipe for slow cooker buffalo chicken wings. You will never make wings any other way again!

5 from 1 vote

Print Pin Save Rate

Course: Main Course

Cuisine: American

Prep Time: 5

Cook Time: 2 35

Total Time: 2 40

Servings: wings

Calories: 210kcal

Author: Katie

Ingredients

▢ Cooking Spray
▢ 5 lbs. fresh chicken wings
▢ 1 12 oz. bottle of Frank’s Red Hot Buffalo Sauce
▢ Parsley for garnish
▢ Ranch Bleu Cheese, and Celery to serve with

Instructions

Spray a slow cooker with cooking spray. Place wings inside the slow cooker and pour 11 of the 12 ounce bottle over the chicken wings. Toss until all the wings are coated.
Cook on high for 2 hours and 30 minutes.
Preheat the broiler on high. Remove the wings from the slow cooker and place on a baking sheet with a lip (reserve excess sauce in the slow cooker). Broil on high for 5 minutes (3 minutes on middle rack and 2 minutes on top rack) or until wings are crispy and golden (but not burnt). Drizzle the remaining 1 ounce of buffalo sauce on to the broiled wings. Garnish wings with a little parlsey and serve with ranch dressing, bleu cheese dressing, and celery.

Notes

The slow cooker gets these wings cooked to perfection and a quick broil gives you the best texture.

Nutrition

Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Slow Cooker Corn on the Cob

Published on: July 1, 2020 Updated on: November 18, 2025 by Katie 8 Comments

Let your slow cooker help you entertain for your next barbecue and make my 3 ingredient recipe for buttery slow cooker corn on the cob made in 3 hours!

Ears of corn on the cob cut in half with butter on them in a slow cooker.

If you love corn on the cob, get ready to have your mind blown. I’m telling you, it’s the simple things in life that gets me excited. I’m going to show you how easy it is to cook corn on the cob in the slow cooker. Years ago, I was helping my mother in-law plan a big barbecue, and I wanted to make corn on the cob; however, I didn’t feel like boiling a dozen ears of corn.

As well as trying to figure out how to keep that corn hot. That’s when a light bulb went off in my head! Why not put the fresh ears of shucked corn right in my slow cooker? I’ve done this with baked potatoes and it’s worked beautifully, so why not try it with corn. The results were just as good as boiling the corn. You’ll never notice the difference. I pinky promise.

In this post you will learn the following information.

Ingredients
Directions
FAQs
Tips & Tricks
Slow Cooker Recipes

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Slow Cooker Mashed Potatoes

Published on: November 23, 2015 Updated on: November 18, 2025 by Katie 3 Comments

Learn how to make the most delicious mashed potatoes using your slow cooker! This recipe is fail proof and only takes 4.5 hours from start to finish!

How is Thanksgiving just a few days away. This year has officially flow by (like all the others). We are now in the heart of holiday season. I’m excited to share with you my latest slow cooker recipe. Did you know you could make creamy flavorful mashed potatoes in the slow cooker? Yep. Totally works and your guest will never know that you made your mashed potatoes in the slow cooker. [Read more…]

Slow Cooker Lemon Chicken Orzo Soup

Published on: March 19, 2014 Updated on: November 18, 2025 by Katie 15 Comments

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.

The 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.

Sausage and Sage Stuffing

Published on: November 6, 2018 Updated on: November 17, 2025 by Katie Leave a Comment

This Sausage and Sage Stuffing is rich, chocked full of hidden veggies, and perfectly seasoned—a must-have side dish that’s ready in just one hour!

Sausage stuffing in a white baking dish on a yellow cloth next to a bowl of mashed potatoes.

Stuffing is one of those recipes that instantly transports you to the holidays. The smell of sage, sausage, and butter wafting from the oven just says comfort food at its best. I grew up eating traditional bread stuffing; however, my husband grew up eating sausage stuffing similiar to my recipe I’m sharing here. For me, stuffing isn’t just a Thanksgiving side dish—it’s the kind of recipe I’ll make anytime I’m craving something hearty, flavorful, and filling to go along turkey legs or a roasted chicken.

This sausage sage stuffing recipe combines simple pantry staples with bold flavors. The savory sausage adds depth, while the fresh sage, celery, and onions bring brightness and balance. Baked until golden and crisp on the edges but soft and fluffy inside, it’s everything you want in a stuffing recipe.

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Crockpot Turkey and Stuffing

Published on: November 11, 2021 Updated on: November 12, 2025 by Katie 1 Comment

Get all the comforting flavors of Thanksgiving in one easy meal with my Crockpot Turkey and Stuffing recipe. It takes just 10 minutes to prep and slow cooks to perfection—complete with turkey, stuffing, and sweet potatoes in every bite.

White plate filled with turkey, stuffing, cranberry sauce, and green beans with a slow cooker on the backgournd.

Thanksgiving dinner is one of my all time favorite meals. I love to make a turkey dinner at least a few times throughout the year. I don’t love how long a traditional turkey dinner takes to make. If I’m not making my Instant Pot Turkey Tenderloin recipe then I’m making my Crockpot turkey and stuffing recipe makes it easy to make year round. Turkey breast and homemade stuffing cook in a slow cooker for 5 hours. This is half of the meal made in minutes and cooked relatively hands-off. I love to add mashed potatoes, turkey gravy, and a veggie like my southern green beans or even a classic green bean casserole. Of course, don’t forget the applesauce cobbler and pumpkin pie!

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Homemade Pumpkin Spice

Published on: November 24, 2015 Updated on: November 12, 2025 by Katie Leave a Comment

Skip the store-bought blend and make your own Pumpkin Pie Spice in just 5 minutes using simple pantry ingredients! This cozy mix fills a 4-ounce jar and is perfect for all your fall baking.

Glass jar with brown powder on an orange spoon with pumpkins in background.

What do you do when you’re in the middle of baking multiple pumpkin recipes and realize you’ve run out of pumpkin pie spice? You make your own from scratch instead of running to the store! If your spice cabinet is well-stocked like mine, you’ll have everything you need to whip this up in just a minute.

It only takes four simple spices — cinnamon, nutmeg, ginger, and cloves — to make a perfectly balanced pumpkin pie spice. Yet somehow, we all end up spending extra money for a tiny jar at the store. After making my own blend, I don’t think I’ll ever buy it again. It just doesn’t make sense when you can have the same cozy flavor (and more of it!) for a fraction of the price.

Nothing says fall quite like the warm aroma of pumpkin pie spice. I love keeping a jar on hand throughout the season — it’s perfect for everything from lattes and pancakes to muffins and pies. Once you see how easy it is to make, you’ll never go back to the store-bought stuff again!

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Why this Recipe Works

Customizable Flavor – I like that I can adjust the ratios of cinnamon, nutmeg, ginger, and cloves to suit your taste preferences. That’s the beauty of making your own spice blends.

Cost-Effective – I find that making your own blend is much cheaper than buying small jars each season. If you bake a lot like me you will end up buying multiple jars which could really add up.

Convenient and Fresh – Homemade spice blends stay fresh longer and taste better when made in small batches. Plus there is no guessing on how long you’ve had it!

Ingredients

Ground Cinnamon– The star of the show — adds warmth and sweetness.
Ground Nutmeg– Brings a nutty, slightly sweet flavor that enhances baked goods.
Ground Ginger– Adds a subtle spice and brightness to the blend.
Ground Cloves– Provides that deep, rich aroma that ties it all together.

FAQs

Glass jar with brown spices on a white countertop with fall leaves and pumpkins.

How much pumpkin spice seasoning does this make?

This recipe makes about a half cup, which perfectly fills a standard 4-ounce spice jar.

What is pumpkin spice made of?

Pumpkin spice is made up of a variety of spices including nutmeg, cinnamon, ground clove, and ground ginger.

Can add/substitute allspice or cardamom?

Yes! A pinch of allspice or cardamom can add even more depth if you enjoy those flavors.

How long does homemade pumpkin spice last?

It will stay fresh for up to a year when stored in an airtight container in a cool, dark place.

When should you throw out spices?

Did you know that spices go bad much quicker then you might realize. It’s a good rule of thumb to throw out spices every 6-12 months. I like to start my year off fresh and replenish all my spices at the beginning of the year. Another way to keep track would be to write the purchase date on the bottom of the jar.

Recipe Tips and Tricks

Glass jar filled with brown spices on an orange spoon with pie and pumpkins around it.

I’ve been making pumpkin spice for over a decade now. Here are a few of my expert tips.

Larger Batch – You can make a larger batch of pumpkin spice seasoning by double, tripling, or even quadrupling the recipe.
Storage – Make sure you store the spice mixture in an airtight container in a dark dry cabinet.
Label your jar – This seems like a no-brainer and that you would remember exactly what is in the jar, but take the time to write the name and date on a label so you know when it was made and what you are working with!
Use in fall favorites – Stir a teaspoon into pumpkin puree, pancake batter, or even your morning coffee.

If you make this homemade pumpkin spice 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

Glass jar with an orange spoon scooping out the brown spice with pumpkins and pie in background.

Homemade Pumpkin Spice

Skip the store-bought blend and make your own Pumpkin Pie Spice in just 5 minutes using simple pantry ingredients! This cozy mix fills a 4-ounce jar and is perfect for all your fall baking.

5 from 1 vote

Print Pin Save Rate

Course: Spice

Cuisine: American

Diet: Gluten Free, Low Lactose

Prep Time: 1

Total Time: 1

Servings:

Calories: 46kcal

Author: Katie

Equipment

▢
Mixing Bowl
▢
Measuring Spoons
▢
Funnel
▢
Glass Jar

Ingredients

▢ ½ Cup Ground Cinnamon
▢ 4 Teaspoons Ground Nutmeg
▢ 4 Teaspoons Ground Ginger
▢ 2 Teaspoons Ground Cloves

Instructions

Mix together the four spices in a small bowl until well incorporated.
½ Cup Ground Cinnamon, 4 Teaspoons Ground Nutmeg, 4 Teaspoons Ground Ginger, 2 Teaspoons Ground Cloves
Using a funnel carefully pour the spice blend into a glass jar. Store in a cool dry place.

Notes

Yield – This recipe yields a half cup.
Larger Batch – You can make a larger batch of pumpkin spice seasoning by double, tripling, or even quadrupling the recipe.
Storage – Make sure you store the spice mixture in an airtight container in a dark dry cabinet.

Nutrition

Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Pumpkin Pie with Condensed Milk

Published on: November 12, 2025 Updated on: November 12, 2025 by Katie Leave a Comment

This easy 6 ingredient Pumpkin Pie with Condensed Milk comes together in minutes and bakes up smooth, creamy, and perfectly spiced — no evaporated milk or sugar needed!

Pumpkin pie with whipped cream boarder on a yellow cloth.

There’s nothing quite like the smell of pumpkin pie baking in the oven during the holidays. Whether you’re celebrating Thanksgiving or just craving a cozy fall dessert, this Pumpkin Pie with Condensed Milk will quickly become your go-to recipe. Just like my apple pie this will also become a staple recipe in your ever growing recipe box.

Unlike traditional versions that use evaporated milk and sugar, this one-bowl wonder relies on sweetened condensed milk to create a rich, custard-like filling with less effort and fewer ingredients. The result? A pie that’s creamy, flavorful, and foolproof — even if you’re not an experienced baker.

I would only ever make my no bake pumpkin pie cheesecake because I was too intimidated to make a pumpkin pie from scratch. Since getting over the fear I realize how silly it was of me. This pumpkin pie recipe is quick, delicious, and always earns rave reviews. You can prep it in under 15 minutes, pop it in the oven, and your kitchen will instantly smell like fall.

Why You’ll Love This Recipe

Minimal ingredients, maximum flavor: Only six simple ingredients you probably already have on hand.

No need for evaporated milk: The condensed milk adds the perfect sweetness and creaminess.

Easy prep: One bowl, one crust, and baked in under an hour — it’s as simple as it gets. Even better you can bake this the day before you want to serve it so it’s one less thing to worry about.

Ingredients

pie crust, pumplin puree, salt, condensed milk, eggs, and pumpkin pie spice on a countertop.

Eggs – Help set the filling and give the pie structure.
Pumpkin purée – Be sure to use 100% pure pumpkin, not pumpkin pie filling.
Sweetened condensed milk – Adds sweetness and a silky, creamy texture.
Pumpkin pie spice – The perfect blend of warm fall spices.
Salt – Balances the sweetness and enhances the flavor.
Refrigerated pie crust – A store-bought crust saves time and bakes up flaky and golden.

Directions

First, Preheat the oven: Set your oven to 425°F.

Prepare the crust: Place the refrigerated pie crust in a 9-inch pie plate. Crimp the edges as desired, then poke a few holes in the bottom with a fork.

Blind bake the crust: Bake for 10 minutes.

Yellow KitchenAid Mixer with condensed milk being poured into the pumpkin mix.

Yellow KitchenAid Mixer with orange mixture.

Mix the filling: In a large bowl or a KitchenAid Mixer fitted with a whisk attachment, whisk together the eggs, pumpkin purée, condensed milk, pumpkin pie spice, and salt until smooth and combined.

Female in a kitchen holding a metal bold and red spatula with pumpkin pie in front of her

Fill the crust: Remove the crust from the oven and pour in the pumpkin mixture.

Bake: Return to the oven and bake for 15 minutes at 425°F. Then, lower the oven temperature to 350°F and bake an additional 35–40 minutes, or until the pie is set and golden brown.

Cool: Let the pie cool at room temperature for at least 2 hours.

Serve: Top with a dollop of whipped cream before serving OR pipe whipped cream around the boarder like I did in my photos! You can even “pipe” on the whipped cream using a can of whipped cream!

FAQs

Pumpkin pie on a yellow cloth with pumpkins in background.

Can I make this pie ahead of time?

Yes! This pie can be made up to two days in advance. Just cover and refrigerate until ready to serve.

Do I need to use a deep-dish pie crust?

Yes, the filling amount fits a deep-dish pie crust; however if you only have a standard pie plate you can use that and just know that you will have extra filling leftover.

How can I tell when the pie is done?

The edges should be set and slightly puffed, while the center will still have a slight jiggle. It will continue to firm up as it cools.

Can I freeze leftover pumpkin pie?

Absolutely! Let the pie cool completely, then wrap it tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Recipe Tips & Tricks

Pumpkin pie with whipped cream boarder with a slice taken out of it and cinnamon sticks next to it.

Here are a few of my favorite tips and tricks when making my pumpkin pie recipe.

Frozen Pie Crust – Skip having to roll out pie dough and crimp edges and purchase a frozen pie crust.
Deep Dish Pie – Swap out a standard pie plate for a deep dish plate.
Crust Browning – If your crust starts to brown too quickly, cover the edges with foil or a pie shield.
Cooling – Let the pie cool fully before slicing — this ensures clean, beautiful cuts.
Refrigerate – Make the pie the day before and refrigerate after cooling is done. Serve the next day at room temperature.
Elevate – Want to elevate it? Add a sprinkle of cinnamon sugar or crushed pecans on top before serving.

This Pumpkin Pie with Condensed Milk is proof that homemade desserts don’t have to be complicated to be amazing. Just like my pumpkin pie bars — easy and flavorful! Whether you’re serving it for Thanksgiving or just a cozy fall night in, this pie delivers classic flavor with half the fuss. Grab your whisk and get baking — your house is about to smell like Thanksgiving!

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!

Applesauce Cobbler

Published on: October 17, 2025 Updated on: October 17, 2025 by Katie Leave a Comment

Turn your leftover applesauce into something cozy and delicious with this easy Applesauce Cobbler — made with fresh Granny Smith apples and homemade chunky applesauce for the perfect balance of sweet and tart. Ready in under an hour!

White bowl filled with apple cobbler and ice cream sitting on a blue and white checkered cloth.

If you love warm, comforting desserts that fill your kitchen with the scent of baked apples and cinnamon, this Applesauce Cobbler is for you! This recipe combines my homemade chunky applesauce with crisp Granny Smith apples for a delightful fall dessert that’s simple yet full of flavor.

This cobbler comes together in under an hour using pantry staples and just a few fresh apples. It’s a great way to use up leftover applesauce, and the texture is incredible — tender apples on the bottom with a golden, buttery topping that’s slightly crisp on the edges. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate fall treat.

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Why This Recipe Works

White bowl filled with apple cobbler and ice cream with caramel sauce, apples, and cobbler dish around it.

Uses homemade or store-bought applesauce – Two cups of chunky applesauce adds moisture and depth of flavor to the filling.

Fresh Granny Smith apples add texture – Their tart flavor balances the sweetness of the cobbler perfectly.

Simple pantry ingredients_ No fancy equipment required — just a few basics for a buttery, golden topping.

Ingredients

Chunky applesauce – I found that this recipe works best with homemade applesauce. The applesauce adds natural sweetness and body to the filling.
Granny Smith apples – Their tart flavor prevents the cobbler from being overly sweet.
Sugar – I use a mix of brown and granulated sugar for this recipe. The sugar helps sweeten both the fruit layer and the cobbler batter.
Apple Pie Spice: I love the flavors that apple pie spice gives to the warm apple cobbler.
Lemon Juice – This helps break down the apples and balance the sweeteness.
All-purpose flour: The base of the cobbler batter.
Baking powder: This helps the batter rise and stay light.
Salt: Balances the sweetness.
Unsalted butter: Adds rich flavor and helps brown the top.
Milk: Creates a smooth, pourable batter consistency.

Directions

White baking dish in the oven with butter melting in dish.

Preheat the oven to 375° Fahrenheit. Once oven is preheated, melt the half stick of butter in a 9- x 11-inch baking dish.

Sliced apples mixed with chunky apple sauce.

While butter is melting, peel and chop the apples. Place the apples in a bowl and mix in the brown sugar, apple pie spice, and lemon juice. Mix and then add in the homemade chunky applesauce. Mix again and set to the side.

Yellow KitchenAid mixer fitted with whisk attachment mixing dry ingredients as milk is being poured into the bowl.

Using a stand mixer, combine flour, granulated sugar, baking powder, and salt. Then, add milk, stirring just until dry ingredients are moistened.

White baking dish filled with melted brown butter on a white marble countertop.

White baking dish filled with batter, butter, and cinnamon coated apples.

Remove the baking dish from the oven. Pour batter over hot butter pan (do not stir). Then pour apple mixture over batter (do not stir).

White baking dish filled with cobbler in an oven.

Bake at 375° Fahrenheit for 30 minutes or until golden brown. Let rest for a few minutes before serving.

FAQs

Apple cobbler baked in a white dish on a blue and white checkered cloth.

Can I use store-bought applesauce?

Absolutely! While I love using my homemade chunky applesauce, store-bought works great too. You will want to reduce the amount of applesauce by 1 cup instead of 2. And make sure you choose unsweetened if you prefer a less sweet dessert.

Can I make this cobbler ahead of time?

Yes — bake it, cool completely, and store covered at room temperature for up to 2 days. Reheat individual servings in the microwave or pop the dish back in the oven to warm before serving.

Can I use other apple varieties?

Yes! Try Honeycrisp, Fuji, or Jonagold for a slightly sweeter cobbler.

Do I have to peel the apples?

Yes, you absolutely have to peel the apples. Leaving the peel on gives an odd texture.

Recipe Tips & Tricks

White bowl filled with apple cobbler, ice cream and cobbler in the background.

Here are a few of my tips and tricks whenever I make an apple cobbler.

Leave some texture in your applesauce – Chunky applesauce adds bite and keeps the cobbler from feeling too soft.
Don’t overmix the batter – Stir until just combined to keep the topping light and fluffy.
Add crunch: Sprinkle a little coarse sugar or chopped pecans on top before baking for extra texture.

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Beef Bottom Round Roast

Published on: November 17, 2017 Updated on: October 14, 2025 by Katie 14 Comments

Juicy, tender, and perfectly pink in the center — this Beef Bottom Round Roast Recipe, also known as Roast Beef, is a simple, classic dinner that comes together with just four ingredients, a few basic kitchen tools, and in 2 hours time.

sliced roast beef crusted with spices on cutting board in front of carrots and mashed potatoes with title text.

Roast Beef (better known as Beef Bottom Round Roast) is one of those recipes that everyone should know how to make. It’s a timeless comfort food that instantly brings people to the table. The best part? You don’t need to be a professional chef to make it. With just a roasting pan, a meat thermometer, and a sharp carving knife, you can create a perfectly cooked roast that’s juicy on the inside and beautifully browned on the outside.

Over the years, I’ve learned that keeping it simple really is the secret. I like to use Montreal Steak Seasoning because it’s packed with flavor and saves me the time of mixing up multiple spices. If you don’t have any on hand, salt, pepper, and garlic powder will work just as well. The real trick lies in how you cook it — starting hot and then lowering the temperature to lock in all those flavorful juices.

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Why this Recipe Works

Simple Ingredients, Big Flavor – You only need four ingredients to make this recipe shine. Montreal Steak Seasoning (or a simple salt-pepper-garlic combo) gives it a perfectly balanced, savory crust.

Foolproof Cooking Method – Starting the roast at a high temperature and then reducing the heat ensures even cooking with a tender, pink center.

Perfect Every Time – Using a leave-in meat thermometer takes the guesswork out of doneness, giving you consistent results every single time.

Ingredients

whole roast beef crusted with spices on silver resting rack in large pan with juices dripping below rack.

Beef Bottom Round Roast – A lean, flavorful cut that’s perfect for roasting. Choose one with some marbling for added juiciness.
Grapeseed Oil – Helps the seasoning stick and gives the beef a beautiful golden crust. Olive oil can be used as a substitute but just know could alter the taste of the beef and gravy!
Montreal Steak Seasoning – A flavorful all-in-one spice blend; or use 1 teaspoon each of salt, pepper, and garlic powder otherwise known as House Seasoning.
Water (1 cup) – Keeps the roast moist and helps create flavorful pan drippings.

Directions

Remove the roast from the refrigerator and sprinkle ¼ of the Montreal seasoning on the non-fatty side. Re-wrap and let rest at room temperature for 30 minutes.

Once the meet has rest for about 25 minutes go ahead and preheat the oven to 375°F.

Place the roast, fat side up, in a roasting pan fitted with a rack. Drizzle with grapeseed oil, then rub with the remaining seasoning to coat all sides evenly. Pour the water into the bottom of the pan.

Insert a leave-in oven-safe thermometer and roast for 1 hour and 10 minutes (times will vary on size and how your oven cooks).

Reduce the heat to 250°F and continue cooking for 20–30 minutes, or until the internal temperature reaches 135°F for medium-rare.

Remove from the oven and let rest for 10 minutes. The internal temperature will rise to about 145°F, resulting in a tender, pink center.

Slice against the grain and serve immediately.

FAQs

sliced roast beef crusted with spices on cutting board in front of carrots and mashed potatoes next to fork.

What cut of beef is best for roast beef?

I recommend using a Bottom Round Roast for this recipe. It’s lean, flavorful, and perfect for slicing thinly. You can also use Eye of Round or Top Round if preferred.

Do I need to use a roasting rack?

Yes! A rack allows the heat to circulate evenly around the meat and prevents the bottom from steaming in its own juices.

What’s the best way to slice roast beef?

Always slice against the grain. This shortens the muscle fibers and keeps each bite tender instead of chewy.

Recipe Tips and Tricks

top view sliced roast beef crusted with spices on cutting board with bowl of mashed potatoes.

Here are all of my favorite tips and tricks when making an Eye of Round Roast.

Bring Meat to Room Temperature – Allow the roast to sit at room temperature for 30-45 minutes before cooking for even results.
Don’t Skip Searing – Searing locks in flavor and creates a beautiful crust.
Cooking Temperature – The key to cooking thicker cuts of meat like Round Eye or even a Prime Rib is to cook at high temp first and then lower the heat for the remaining portion of cooking. This will ensure you get a nice juicy center. You’ll also want to pull the piece of beef out when the internal temperature reaches 135 degrees and let it rest for 10 minutes.
Use a Meat Thermometer – This is the most reliable way to avoid overcooking.
Deglaze the Pan – After removing the roast, deglaze the roasting pan with broth or wine to create a flavorful sauce.
Carve Against the Grain – Always slice the roast against the grain for the most tender bites. If you slice with the grain of the beef you are going to experience a very tough and chewy piece of beef. If I can’t automatically tell on the outside which way I should cut I will cut the roast in half.

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Applesauce Recipe

Published on: October 11, 2025 Updated on: October 11, 2025 by Katie 7 Comments

This stovetop chunky applesauce is inspired by my mom’s homemade recipe—simple, wholesome, and full of cozy flavor. All you need are a few apples, a splash of apple cider, and a touch of cinnamon for the best homemade applesauce you’ll ever taste!

Red bowl filled with chunky applesauce and fresh apples around it.

Growing up, I always ate the store-bought applesauce—the kind that came in little cups packed in my lunchbox. It wasn’t until I was an adult that my mom started making her own applesauce from scratch, and let me tell you… the first time I tried it, I was hooked! The flavor was unreal and the texture was just right—soft but still chunky. I’m not a fan of mushy applesauce, and hers had that perfect bite I love.

Eventually, I decided to try making my mom’s recipe myself, and it turned out just as good (if not better!) than hers. The best part? You don’t need any fancy tools or special equipment—no food mill required. All you need is a pot, a stove, and a few simple ingredients. If you don’t have apple cider on hand, water works just as well. It’s simple, wholesome, and full of cozy homemade flavor! We love to eat homemade applesauce as is or as a side to compliment a pork tenderloin, potato pancakes, or even breaded pork chops.

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Why this Recipe Works

Minimal Ingredients – Just 3 ingredients you probably already have at home.

Quick & Easy – Ready in about 30 minutes, all on the stovetop.

Customizable Texture – Mash with the back of your spoon or a fork for chunky applesauce or puree for silky smooth.

Ingredients

Apples – You can use a mix of apples or just one variety–whatever works for you.
Cinnamon – Adds warmth and that classic fall flavor.
Apple Cider – Infuses extra apple flavor and helps the apples cook down. Water can be substituted if needed.

Directions

Diced apples coated in cinnamon in a sauce pot on a white countertop.

Prep the apples – Peel, core, and roughly chop 6 medium apples into small chunks.

Combine ingredients – Place the apples in a medium-sized pot. Add 1 teaspoon of ground cinnamon and ¼ cup of apple cider (or water if you prefer a lighter flavor). Give everything a good stir to coat the apples.

Diced apples in a blue sauce pot on a black stove top.

Cook the apples – Cover the pot and bring the mixture to a simmer over medium heat. Once it begins to bubble, reduce the heat to low and continue cooking for 20–25 minutes, stirring occasionally, until the apples are soft and easily pierced with a fork.

Mashed apples in sauce pot with a wooden spoon on a stove top.

Mash to your liking – Remove the pot from the heat. Use a potato masher, fork, or back of a wooden spoon (my preferred method) to mash the apples until you reach your desired consistency. For chunky applesauce, leave some texture; for smoother applesauce, mash a bit more or use an immersion blender.

Taste and adjust – Give the applesauce a taste — if you prefer it sweeter, stir in a little brown sugar, maple syrup, or honey while it’s still warm.

Serve or store -Enjoy warm right out of the pot, or let cool completely before transferring to an airtight container. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

FAQ

Red bowl with handles filled with chunky apple sauce on top of a white and blue striped cloth with a wooden spoon in front.

Can I use any type of apple?

Yes! You can use whatever apples you have on hand. For the best flavor, mix sweet and tart varieties—like Honeycrisp, Gala, Fuji, and Granny Smith.

Do I need to add sugar?

Not necessarily. Many apples are naturally sweet enough on their own. If you prefer a sweeter applesauce, stir in a little brown sugar, maple syrup, or honey after cooking.

Can I make this in advance?

Definitely! Applesauce stores well in the refrigerator for up to 5 days. You can also freeze it in freezer-safe containers for up to 3 months.

How do I get smooth applesauce?

Use an immersion blender right in the pot or transfer to a blender/food processor. Blend until you reach your desired consistency.

Recipe Tips & Tricks

Red bowl filled with applesauce next to fresh apples and a jar of applesauce.

Here are a few of my favorite tips and tricks when making homemade applesauce.

Sweeten – Add a tablespoon of brown sugar or maple syrup if you prefer sweeter applesauce.
Spices – You can play with the spices and add more if you wish like a pinch of nutmeg, cloves, or allspice for a spiced applesauce.
Double – Double the batch and freeze in portions for school lunches or quick snacks. You can use a Soupercubes tray or even an ice tray if you’d like.
Peeling – Yes, you most definitely need to peel the apples. If not the texture is not smooth (even for chunky applesauce).
Baby Food – For baby food, puree until smooth and strain if needed.

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Sheet Pan Salmon and Broccoli

Published on: January 7, 2020 Updated on: October 8, 2025 by Katie 2 Comments

Dinner in under 30 minutes! This easy Sheet Pan Salmon and Broccoli is coated in a lemon garlic butter sauce and baked to perfection for a quick and healthy weeknight meal.

Sheet pan with salmon, lemon slices and broccoli.

Do you like salmon? I mean I love my Air Fryer Salmon recipe, salmon with shallot sauce, and let’s not forget black bean salmon croquettes! But sometimes I’m looking for an easy sheet pan dinner. Like this sheet pan salmon and broccoli.

If one of your goals is to eat healthier, this recipe checks all the boxes. It’s low-carb, high-fat, and perfect if you’re following a Keto lifestyle (or simply looking for a light yet satisfying meal). My family absolutely LOVED this dinner—it’s loaded with buttery garlic and lemon flavor, and best of all, it’s ready in under 30 minutes!

We tend to eat seafood on Mondays or Fridays in my house (though some weeks we sneak it in more often), and this meal has quickly become part of our regular rotation. Whether you’re trying to eat cleaner, meal prep for the week, or just want something that feels a little fancy without all the effort, this Salmon with Broccoli dinner fits the bill perfectly.

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Why this Recipe Works

One Pan Wonder – Everything cooks together on one sheet pan, saving time and dishes and making for the easiest cleanup!

Garlic Butter – The combination of melted butter, fresh garlic, parsley, and lemon gives this dish bold flavor without the need for extra sauces.

Quick & Nutritious – Ready in under 30 minutes and packed with heart-healthy omega-3s and fiber from the broccoli.

Ingredients

Top view of packaged salmon, melted butter, garlic cloves, parsley, and whole lemon on countertop.

Wild Caught Salmon – Fresh, high-quality salmon makes all the difference. You can use skin-on or skinless.
Salted Butter – This will help season the salmon; however, unsalted butter works too.
Garlic – You can use fresh garlic or minced garlic in water.
Parsley – Fresh parsley to mix with the garlic and butter.
Lemon – A lemon for juicing and slices.
Broccoli – To make this recipe quick I use pre-chopped broccoli. It roasts perfectly alongside the salmon for an all-in-one meal.

Directions

Start by preheating your oven to 425°F. Line a large baking sheet with parchment paper or spray it lightly with nonstick cooking spray.

Hand using press to juice lemon into bowl with butter and parsley next to package of salmon.

In a small bowl, melt the butter. Add in the minced garlic, fresh parsley, lemon zest, and lemon juice. Stir until combined, then set aside.

sheet pan with salmon topped with white herb sauce and lemon wheels prior to cooking.

Place the salmon filets on one side of the prepared baking sheet and the broccoli florets on the other. Pour about half of the garlic butter mixture over the salmon, and drizzle the remaining half over the broccoli. Toss the broccoli until evenly coated, then arrange the lemon slices on top of the salmon.

Transfer the sheet pan to the oven and bake for 15–20 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature should reach 145°F).

Remove the sheet pan from the oven and divide the salmon and broccoli evenly among plates. Spoon any extra garlic butter from the pan over top for even more flavor, then serve immediately.

Recipe Tips & Tricks

spatula holding herb-buttered salmon topped with lemon wheel over pan of remaining salmon.

Here are a few of my favorite tips and tricks I’ve learned when making a salmon sheet pan dinner.

Spacing – Don’t overcrowd the pan—give your salmon and broccoli space so they roast, not steam.
Vegetables – Any vegetables can really work for a salmon sheet pan dinner. I just prefer to use broccoli.
Herbs – I like to use fresh parsley, but fresh thyme, chives, even oregano or rosemary would work.
Salmon – You can use frozen salmon for this recipe. Just add on an additional 5-10 minutes to the cooking time.

FAQs

Plated cooked salmon topped with lemon wheel served with roasted broccoli next to forks.

Can I use frozen salmon?

Yes, just make sure it’s fully thawed and patted dry before baking.

Can I substitute another vegetable?

Absolutely! Asparagus, green beans, or Brussels sprouts all work great.

Do I need to line the sheet pan?

Lining the pan with parchment paper or foil makes cleanup even easier, especially if your butter mixture caramelizes.

How do I know when the salmon is done?

Use a meat thermometer — the salmon is cooked when it reaches an internal temperature of 145°F and flakes easily with a fork.

If you make this salmon and broccoli 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!

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Smoked Turkey Legs

Published on: October 7, 2025 Updated on: October 7, 2025 by Katie Leave a Comment

Juicy, smoky, fall-off-the-bone tender, these Traeger Smoked Turkey Legs are a backyard BBQ favorite that taste just like the ones you get at theme parks and fairs—only better!

There’s nothing quite like biting into a big, juicy turkey leg that’s been slow-smoked until tender. Whether you’re reminiscing about theme park eats, the county fair, or looking for a fun and flavorful way to enjoy turkey outside of Thanksgiving, smoked turkey legs are the way to go.

When I made these on our Traeger pellet grill for the first time, my husband and son absolutely devoured them! They couldn’t get over how flavorful and juicy the meat was — and even said they were better than the giant turkey legs we’ve had at the theme parks. Needless to say, this recipe quickly became a family favorite and a go-to for weekend grilling.

The best part? They’re surprisingly easy to make at home. With just a simple seasoning blend and a few hours of low-and-slow smoking, you’ll end up with turkey legs that are smoky, savory, and absolutely irresistible.

Why this Recipe Works

Smoky & Flavorful – The Traeger infuses the turkey legs with just the right amount of wood-fired flavor without you having to do too much during the cooking process.

Tender & Juicy – Low and slow cooking ensures the meat stays juicy while the skin gets perfectly smoky. When you brine the turkey legs prior to cooking — you are guaranteed to have juicy not dry turkey!

Better Than Theme Parks – Skip the long lines and hefty price tag—you can make these right in your own backyard for under $10 per leg (depending on the price you can find them at the store).

Ingredients

Turkey legs – Look for drumsticks about 1–1.5 lbs each for the best balance of flavor and tenderness.
Butter – I place a few pats of butter underneath the skin to help keep the meat moist and flavorful.
Dry rub seasoning – You can make your own rub or use your favorite store bought. For this recipe, I like to use Kinder’s Woodfire Garlic.

Directions

Two turkey legs in a plastic container sitting in a brine with peppercorns.

Brine the turkey legs – At least 12 hours before smoking, combine the brine ingredients in a large pot. Stir until the salt dissolves, then submerge the turkey legs in the brine. Cover and refrigerate for at least 12 hours or up to 24 hours prior to smoking.

Two raw turkey legs with rub and butter under the skin on a white plate.

Prep the Traeger – When ready to cook, preheat your pellet grill to 225 degrees Fahrenheit.

Season the turkey legs – Remove the turkey legs from the brine, rinse with cool water, and pat dry with paper towels. Coat the turkey legs generously with your favorite seasoning blend. Then peel back a little bit of the turkey skin and place a pat of butter underneath the skin. Repeat until all butter is used.

Smoke low and slow – Place the turkey legs directly on the grill grates. Smoke at 225 degrees Fahrenheit for about 2 hours to let the smoky flavor develop.

Female hand with pink nails using a red thermometer in a turkey leg on the grill.

Increase the heat – Raise the temperature to 350 degrees Fahrenheit and continue smoking for 30–45 minutes, or until the internal temperature reaches 165 degrees Fahrenheit in the thickest part of the leg.

Rest & serve – Let the turkey legs rest for 10 minutes before serving to lock in all those juices.

FAQs

Do I really need to brine the turkey legs?

Yes! Brining makes a huge difference in flavor and juiciness, especially when smoking. It’s worth the extra step if you want to achieve the theme park juicy turkey legs we all know and love.

What’s the best wood for smoked turkey legs?

I love using hickory as it tends to give a strong smoky flavor, while apple and cherry offer a sweeter, milder smoke.

Can I make turkey legs ahead of time?

Yes — reheat them wrapped in foil at 300 degrees Fahrenheit. until warmed through, or warm them right on the Traeger at low heat around 250 degrees Fahrenheit. (and wrapping them with foil).

Recipes Tips & Tricks

Here are a few of my favorite recipe tips and tricks when making smoked turkey legs.

Thermometer – Always use a meat thermometer to ensure perfect doneness. When cooking poultry you need to make sure the internal temperature reaches at least 165 degrees Fahrenheit. My Traeger has the thermometer probe that sends an alert right to my phone! Any instant read thermometer will work, too. I often double check with one.
Brine – To ensure you have moist turkey legs it’s so important to not skip this step. I like to brine overnight for the best flavor and texture.
Shiny Finish – Want that theme park-style glossy finish? Brush the legs with melted butter during the last 10 minutes of smoking.
Let Rest – Make sure to let the meat rest for at least 10 minutes before digging in. This will ensure that the juices distribute properly.

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Smoked Turkey Legs

These Traeger Smoked Turkey Legs are juicy, smoky, and fall-off-the-bone tender. Brined overnight and slow-smoked to perfection, they’re even better than the ones at theme parks!

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Course: Dinner

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 2

Brine Time: 12

Total Time: 14 10

Servings:

Calories: 926kcal

Author: Katie

Equipment

▢
Measuring Spoons
▢
Tongs
▢
Traeger Pellet Grill
▢
Meat Thermometer

Ingredients

▢ 3-4 pounds Turkey Legs
▢ 2 tablespoons Rub of Choice
▢ 2 tablespoons Salted Butter

Instructions

Brine the turkey legs at least 12 hours before smoking, combine the brine ingredients in a large pot. Stir until the salt dissolves, then submerge the turkey legs in the brine. Cover and refrigerate for at least 12 hours or up to 24 hours prior to smoking.
Once you are ready to cook, preheat your pellet grill to 225 degrees Fahrenheit.
Remove the turkey legs from the brine, rinse with fresh water, and pat dry with paper towels. Coat the turkey legs generously with your favorite seasoning blend. Then peel back a little bit of the turkey skin and place a pat of butter underneath the skin. Repeat until all butter is used.
Place the turkey legs directly on the grill grates. Smoke at 225 degrees Fahrenheit for about 2 hours to let the smoky flavor develop. Increase the temperature to 350 degrees Fahrenheit after 2 hours. Continue cooking for 30–45 minutes, or until the internal temperature reaches 165 degrees Fahrenheit in the thickest part of the leg.
Let the turkey legs rest for 10 minutes before serving to lock in all those juices.

Notes

Thermometer – Always use a meat thermometer to ensure perfect doneness. When cooking poultry you need to make sure the internal temperature reaches at least 165 degrees Fahrenheit. My Traeger has the thermometer probe that sends an alert right to my phone! I always check with an instant read as well just to make sure the poultry is completely cooked through,.
Brine – To ensure you have moist turkey legs it’s very important to not skip this step. I like to brine overnight for the best flavor and texture.
Shiny Finish – Want that theme park-style glossy finish? Brush the legs with melted butter during the last 10 minutes of smoking.
Let Rest – As excited or hungry as you may be to dig in–it is very important to let the meat rest for at least 10 minutes before digging in. This will ensure that the juices distribute properly.

Nutrition

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Instant Pot Chuck Roast

Published on: January 18, 2018 Updated on: October 1, 2025 by Katie 2 Comments

My Instant Pot Chuck Roast with tender beef and hearty vegetables is the easiest way to enjoy a classic Sunday dinner any night of the week.

platter of pot roast with carrots and celery in front of instant pot and green bean platter.

Pot roast has always been one of my favorite comfort foods. Growing up, my mom would make it for Sunday dinners, and it became a special tradition on the first day of school, too. After my grandmother passed away, my mom inherited her cast iron skillet—the one she had cooked countless family meals in. Her siblings all agreed she should have it since she was the cook of the family, but with one condition: whenever they visited, she had to make Mom’s pot roast. She happily agreed, and more than 30 years later, that promise still stands. To this day, whenever my aunts and uncle come to visit, pot roast is on the table. So, you might be wondering why I’m talking about a cherished cast iron skillet in a post about the Instant Pot…

For years, I tried to replicate my mom’s pot roast with little success. I experimented with enameled cast iron, the oven, and even the slow cooker, but nothing quite captured the same rich flavor and tenderness of hers. That all changed when I finally turned to the Instant Pot. After a few rounds of testing, I landed on the perfect cook time and settings—and I don’t think I’ll ever go back to making pot roast any other way. The beef turns out fall-apart tender, the vegetables soak up all the flavor, and it comes pretty darn close to my mom’s recipe. The only difference? Instead of boiling potatoes with the roast, I prefer serving mine with creamy mashed potatoes on the side.

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Why this Recipe Works

Quick and Convenient – Unlike traditional methods that require hours in the oven or slow cooker, the Instant Pot significantly reduces cooking time while still delivering tender, flavorful results. You can have a hearty, home-cooked meal in a fraction of the time.

One-Pot Meal with Minimal Cleanup – The Instant Pot allows you to sear the meat, sauté vegetables, and pressure cook everything in one pot. This means fewer dishes to wash and a streamlined cooking process.

Flavorful and Tender Results – The pressure cooking process locks in flavors, ensuring the pot roast is juicy and the vegetables are infused with rich, savory goodness. The meat turns out perfectly tender every time, making it a foolproof option for any home cook.

Ingredients

Here are all the ingredients you need to make my Instant Pot Roast recipe.

Oil – I like to use grape seed oil since it has a high smoke point. You’ll need this for
Montreal Steak Seasoning – You can find this blend in the spice aisle or you can make your own Montreal Steak Seasoning.
Chuck Roast – I typically aim for a 4-5 pound roast for my family of 4. It will shrink as it cooks yielding about half to three quarters of a pound per person.
Vegetables – I use a mix of carrots, celery and onions for my pot roast recipe. You can also add in whole mushrooms if you like mushrooms or even a can of diced tomatoes for additional flavor.
Cornstarch – I use cornstarch at the end to thicken the broth to make a delicious gravy.

Directions

Top view of an Instant Pot filled with fresh carrots, chopped celery and onions.

Add the grapeseed oil to the Instant Pot. Set the Instant Pot to the “saute” option. Season the chuck roast with Montreal Steak Seasoning on both sides. Place in the Instant Pot and sear for about 5 minutes (flipping half way through).

While the roast sears, peel carrots, cut and discard the ends, and cut the carrots in half. Rinse and clean celery stalks, cut and discard the ends and cut the celery in half. (You can prep the veggies before you start to sear the beef).

Remove the meat from the Instant Pot, and deglaze the bottom of the pot with the one cup of water. Making sure all brown bits have been scraped off the bottom.

Add the roast back to the pot and add the veggies on top. Then, cut and peel the onions and place in the Instant Pot.

Turn the Instant Pot off, place the lid on and close the steam valve. Select “manual” and set for 65 minutes. Once the chuck roast is done cooking, let it naturally rest for at least 40 minutes. Then carefully do a quick pressure release ((See notes for other tips)).

Carefully remove the vegetables and roast. Set the Instant Pot to saute and make the gravy. In a small bowl add in the cornstarch and ¼ cup of water. Whisk until a slurry is created. Add a pinch of salt and black pepper to the slurry, then begin to whisk into the broth in the Instant Pot to make the gravy. Turn the Instant Pot off once the gravy is thick.

Divided evenly among plates and top with gravy. Enjoy!

Pot Roast FAQs

Here are some of the most frequently asked questions when it comes to cooking pot roast in the Instant Pot.

How many minutes per pound do you cook a roast in an Instant Pot?

For every pound of roast meat you’ll want to add 15-20 minutes. For my 4.5 pound roast I cook it for 60 minutes followed by letting it naturally release the pressure for at least 40 minutes. You can let it sit and do a natural release of 65 minutes. Yielded the same great results.

Does Pot Roast get more tender the longer you cook it?

Yes! Pot roast will get more tender the longer you cook it. That’s why it’s great to pressure cook plus let it naturally release the pressure. It will yield the most delicious tasting pot roast.

How much meat can fit in a 6 quart Instant Pot?

I can fit up to 7 pounds of meat in my 6 quart Instant Pot. For this recipe you will need at least a 6 quart Instant Pot to make this meal. DO NOT over fill past the line.

Can you freeze leftover pot roast?

Yes, you can freeze leftover pot roast. Make sure the meat is at room temperature and place in a freezer bag. Do not freeze the actual vegetables as they will be mushy when you defrost and reheat.

Chuck Roast Tips & Tricks

top view of rectangular platter of pot roast with cooked carrots and celery on blue tablecloth.

Here are all the tips and tricks I’ve learned when making pot roast in the Instant Pot.

Time: If your making this for dinner you’ll want to start this around 2:00 in the afternoon for a 5pm dinner. You really want to give yourself at least 2.5 hours. Yes–this is a long recipe not one of the shorter cooking Instant Pot recipes; however, you want the meat to be fork tender so patience is definitely a virtue with this recipe. Just think of it this way. Put together dinner and set the Instant Pot and then you can leave the house to pick up kids from school and/or run errands. You will come back to a house smelling like pot roast has been cooking for hours.
Frozen Roast – You CANNOT cook this from frozen. It will turn out so tough you’ll end up throwing the meal away (I learned this from experience).
Instant Pot – You will need to add water to the Instant Pot. This will create a delicious gravy at the end of the cooking process. Make sure you DO NOT over fill past the fill line in the Instant Pot. This includes the actual food and not just liquid. The pressure cooker needs room to pressure cook.
Deglaze – You must deglaze the pot after searing the meat to prevent burning. I deglaze with water but you can also use red wine.
Placement of Ingredients – Place roast on the bottom and veggies on top. Veggies on the bottom become to soggy and overcooked.
Leftovers – If you have leftovers, store them in an airtight container in the refrigerator for up to 5 days. See notes above about freezing leftovers. You can also reinvent the leftover roast by using it in my Instant Pot Beef & Barley Soup recipe or in vegetable beef soup!

If you have a pressure cooker and ready to give a big meal a try (like a big hunk of meat) I’m going to invite you to try my Instant Pot Chuck Roast recipe. I’m pretty sure you will never make pot roast again.

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Creamy Chicken Pot Pie

Published on: October 19, 2023 Updated on: September 18, 2025 by Katie 2 Comments

Whip up this creamy chicken pot pie in under an hour—made with fresh ingredients, wrapped in a golden, flaky crust, and guaranteed to be a family favorite.

Golden brown baked pie with a slice missing--slice on top of a bed of spinach on a white plate with vegetables next to the pie.

There’s something truly special about a chicken pot pie. Tender chicken, hearty vegetables, and a creamy sauce tucked inside a golden, flaky crust—comfort food at its finest. I didn’t grow up eating it, but my husband did, and he often reminisced about devouring frozen mini pies as a teen. When we moved in together, I started experimenting. At first, I used canned soups, but once I perfected my own homemade cream sauce, I never looked back.

Since then, I’ve created mini pot pies with puff pastry and even a one-pot chicken pot pie pasta. And while it may seem like a time-intensive dish, it doesn’t have to be. With store-bought pie crusts, fresh veggies, pre-cooked chicken (hello leftover roasted chicken or even a $6 Costco rotisserie chicken), and a few pantry staples, this creamy chicken pot pie comes together in under an hour—no canned soups required.

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Why this Recipe Works

Homemade Goodness – Frozen pot pies are fine in a pinch, but nothing compares to the flavor of homemade. You’ll taste the difference with every bite.

No Canned Soups – This creamy filling is made from scratch, so you get real, wholesome flavor—no shortcuts, no preservatives, and best of all you know what you are eating!

Quick and Easy – Thanks to store-bought pie crust, this recipe comes together fast. You can even whip it up on a busy evening when comfort food is calling.

Ingredients

Chicken – The beauty of this recipe is that you can use precooked chicken for the filling. It’s honestly, the only way I make chicken pot pie as it saves so much time. Whether you have leftover roasted chicken, or simply purchased a rotisserie from the grocery store. A few cups of precooked chicken is all you need.
Vegetables – I like to use a mix of carrots, celery, onion, green peas, and mushrooms in my chicken pot pie filling.
Seasonings – A mix of salt, pepper, and poultry seasoning flavors the homemade cream sauce balancing out this savory sauce. I also like to sprinkle kosher salt and cracked black pepper on top of the pie crust before baking. It elevates the pie crust.
Milk – You can use any type of milk for this recipe. I always have 2% on hand so that’s what I use. You can also use half and half or half heavy cream for a richer pot pie (just know the calories will change).
Broth – I like to use chicken broth to help cook the harder vegetables. This helps boil/steam them and makes them break down faster. No one wants a crunchy carrot in their pie.
Pie Crust – I always lean toward store bought pie crust. This saves so much time and energy and tastes just as good as the homemade variety. Make sure you bring the pie crust to room temperature prior to rolling out or else it will break and crumble as you roll it out.
Egg – To achieve the shiny crust you’ll want one egg, mixed well that you will brush on to the top of the pie crust prior to baking.

Step-By-Step Directions

Brown skillet filled with potatoes, carrots, peas, and mushrooms.

Start by making the filling. In a large skillet, melt the butter over medium-high heat. Add the carrots, celery, and onion, and sauté for 2–3 minutes until they begin to soften. Pour in the chicken broth, cover, and cook for 10 minutes, stirring occasionally.

Next, prepare the crust. Preheat your oven to 400°F so it’s ready to go once the filling is done.

Hand holding a fork and poking on pie dough on a glass pie plate.

While the vegetables cook, roll out one pie crust and place it in a pie plate. Crimp the edges, then use a fork to prick the bottom. Pre-bake for 15 minutes, just until the crust begins to set.

Once the veggies are partly cooked, stir in the diced mushrooms, peas, poultry seasoning, salt, and pepper. Let simmer for a few minutes to blend the flavors.

Brown skillet filled with diced chicken, carrots, peas, potatoes, and mushrooms.

While the vegetables cook, whisk the milk and cornstarch together in a small bowl until smooth. Pour the mixture into the skillet, stirring well to combine. Cook over medium heat for about 5 minutes, until the sauce thickens (don’t worry if it looks thin at first—it will thicken as it cooks). Stir in the cooked chicken, mix until evenly coated, then remove from heat and set aside.

Glass pie plate with chicken, carrots, and peas on top of pie crust.

Remove the crust from the oven and carefully spoon the chicken pot pie filling into the pre-baked shell.

Hand crimping pie crust around a glass pie plate resting on a brown baking sheet.

Roll out the second pie crust and place it over the filling. Carefully crimp the edges to seal—remember, the pie plate will be very hot, so take caution when handling.

Hand holding a pastry brush, brushing egg wash on a raw pie crust.

Raw pie dough over a pie plate with five long slits in the middle and salt and pepper on top.

Cut a few small slits in the top crust to allow steam to escape. Brush with a beaten egg, then sprinkle with salt and cracked black pepper.

chicken pot pie on a blue and white striped cloth with celery, carrots, plate, fork, and spoon in the background

Bake for 30 minutes, just until the crust is golden brown, since the filling is already cooked and warm. Carefully remove from the oven and let the pie rest for 10 minutes before slicing and serving.

Recipe FAQs

white plate with a slice of chicken pot pie on a blue and white stripped cloth, a spoon, a fork, and carrots in the background.

Can I use leftover roasted chicken in this recipe?

Absolutely! In fact, the key to making this recipe go faster is using pre-cooked chicken. So if you plan correctly you can use leftover roasted or rotisserie chicken which will cut about a half hour of your cooking time.

Can I use different vegetables?

Of course! Feel free to customize your pot pie with your favorite vegetables. Broccoli, mushrooms, and green beans are all great options.

Can I make this ahead of time?

Yes, you can assemble the pie, cover it, and refrigerate it for a few hours or even overnight. I advise you to take it out of the refrigerator a half hour before baking so you can cut the chill from the pie.

How can I make chicken pot pie healthier?

Yes! Use less butter or cream, swap in unsweetened almond or cashew milk, and load up on extra veggies like mushrooms. You can also try a whole wheat crust—or even skip the bottom crust and top with phyllo dough for a lighter twist.

Why do I need to pre-bake the bottom crust?

Pre-baking (or blind baking) keeps the bottom crust from getting soggy once the filling is added. It creates a sturdier base and ensures that your pie is cooked through.

My filling looks thin—did I do something wrong?

Not at all! The sauce thickens as it simmers and even more as the pie bakes and cools. Be patient, and you’ll get that creamy consistency.

Why do I need to let the pot pie rest before serving?

Resting gives the creamy filling time to set, so your slices hold together instead of spilling out.

Can I freeze chicken pot pie?

Yes, chicken pot pie freezes well. Just be sure to either store it in a freezer proof container or wrap it tightly and store in a Ziplock freezer bag. Make sure to label it with the recipe name and date so you can enjoy it within a few months.

Helpful Tips and Tricks

chicken pot pie with one slice cut out on a blue and white stripped cloth, a plate with a slice of chicken pot pie, a spoon, a fork, and carrots

Here are some of my most helpful tips and tricks when I make my chicken pot pie recipe.

Save Time – To save time, you can use frozen mixed vegetables, frozen peas and carrots mix, or any other type of frozen veggies.
Shiny Crust – For an extra glossy crust, you can brush the top with a beaten egg before baking. I always sprinkle salt and cracked black pepper on to the crust before I bake it.
Edges Browning – If the edges of the crust begin to brown too quickly, cover them with aluminum foil to prevent burning. This is actually something I suggest doing when you pre-bake the crust.
Rest – Let the pot pie rest for a few minutes after baking to allow the filling to set before slicing.
Garnish: A sprinkle of fresh herbs or grated cheese on top of your pot pie adds visual appeal and an extra layer of flavor.
Serve with Spinach – I always serve chicken pot pie over a bed of spinach. The spinach will wilt and adds an additional layer of flavor and veggies to the dinner.
Individual Portions: For a more elegant presentation, consider making mini chicken pot pies or serving the dish in individual ramekins.
Refrigerated Pie Crust – When you are ready to start making this recipe make sure to bring your pie crust out of the refrigerator and let sit at room temperature for at least 15 minutes. It will be much easier to handle.
Vegetables – Want to add more vegetables to your pot pie? Try adding 2-4 parsnips, 1-2 peeled and diced white potatoes, sweet potatoes, green beans, and/or corn kernels.
Crust – Instead of pie crust you can use raw biscuits on top or even puff pastry. If you use one of these options you’ll just omit the pre-baking of pie crust step as you won’t have pie crust on the bottom. Baking time might be a little less depending on what you decide to use.
Canned Soups – When I first started making this recipe I would use 1 can of cream of chicken and 1 can of cream of mushroom soups instead of making a homemade creamy sauce. If you want to use canned soups instead simply replace the canned soups during the step when you mix the milk and cornstarch together. Pour the soups into the cooked veggie mixture instead.

This Chicken Pot Pie recipe is a comforting, homemade classic that’s sure to become a staple in your kitchen. It’s easy to make, full of flavor, and perfect for sharing with loved ones. Enjoy!

If you make this chicken pot pie 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!

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Chicken Fajita Quesadilla

Published on: August 26, 2025 Updated on: August 26, 2025 by Katie Leave a Comment

Turn yesterday’s chicken fajitas into today’s cheesy, crispy quesadilla—ready in just 10 minutes for lunch, dinner, or even an after-school snack.

3 slices of quesadilla with sour cream and lime wedges.

Chicken fajitas are always a hit in my house, but the leftovers might be my favorite part! Instead of reheating the same meal, I love transforming extra chicken, peppers, and onions into cheesy, golden quesadillas. This is a quick and delicious way to reinvent dinner without starting from scratch. The best part? You can cook them however you like—baked, grilled, or pan-fried—but I usually stick with pan frying. Even my kids who do not like bell peppers will gobble these quesadillas up as an after-school snack.

Why this Recipe Works

Zero waste – Give your fajita leftovers a second life with an easy lunch or dinner a few days later.

Time-Saver – Ready in about 10 minutes, this recipe turns last night’s chicken fajitas into a whole new meal without the extra prep or cleanup. Perfect for busy weeknights or hungry kids after school.

Customizable – Tailor fillings and cheese to your family’s taste. This recipe works for any leftover fajitas you may have whether they are steak, veggie, or even shrimp!

Ingredients:

Leftover chicken fajita meat + peppers and onions – This is ideal for a quick meal, but if you are really craving these and don’t have leftover fajitas feel free to cook up a small batch and make these quesadillas with fresh hot ingredients.
Flour tortillas – The size all depends on what you have on hand. You can use large 10-inch flour tortillas that you layer or fold over. I prefer to use the small 6-inch fajita style flour tortillas since I typically have them leftover from dinner.
Cheese – I typically use a Mexican blend but you can use your fave combo—cheddar, Monterey Jack, Colby—or Oaxaca if you’re feeling fancy.
Oil – I like to use grapeseed oil which has a high-smoke point. Perfect for frying the quesadillas.

Directions

Frying pan filled with a tortilla with cheese, chicken, and peppers on a stove top.

Frying pan filled with flour tortilla with meat, veggies, and cheese.

Reheat the leftover chicken and vegetable fajita filling until warm but not hot (preferably in a microwave for ease of speed).

Once the fajita filling is warm, heat a frying pan on medium heat.

Add a teaspoon of oil to the pan. Then add 1 tortilla. Top with a handful of shredded cheese, diced chicken, fajita veggies, and more cheese. Add another flour tortilla on top. Cook for 2-3 minutes until the bottom is brown, then carefully flip the quesadilla over and cook for an additional 2-3 minutes.

Stacked cut pieces of quesadilla on a white plate.

Remove from frying pan, cut and serve. Repeat until all the quesadillas have been cooked. Serve with sour cream.

FAQs

3 slices of quesadillas with lime wedges and sour cream.

Can I make these without leftover fajitas?

Yes! Simply cook chicken with bell peppers and onions using fajita seasoning. Once cooked, use that mixture in place of leftovers.

What’s the best cheese for quesadillas?

A good melting cheese works best—think Monterey Jack, cheddar, Colby Jack, or a Mexican blend. If you want extra stretch, add a little mozzarella.

Do I have to bake them, or can I cook them on the stovetop?

You can do either. Baking is less messy and great for making a batch at once, but stovetop will give you a crispier, slightly charred tortilla.

Can these be frozen and reheated?

Yes! Assemble, bake, then cool completely. Wrap tightly and freeze. To reheat, pop them in the oven or air fryer until hot and crispy.

Recipe Tips and Tricks

Female hand with blue nails holding 2 slices of quesadilla together over a white plate.

Here are a few of my favorite tips and tricks whenever I make these leftover quesadillas.

Don’t overfill – A thin layer of fajitas and cheese is plenty—too much filling makes them fall apart.
Seal with cheese -Sprinkle a little cheese near the edges so it melts and “glues” the quesadilla together.
Flip carefully – Use two spatulas or a large spatula to flip for even browning without spillage.
Add fresh Flavors – After cooking, sprinkle with cilantro, a squeeze of lime, or diced tomatoes for a pop of flavor.
Batch-friendly – Use a large griddle or even consider baking several at once—perfect for family dinners or meal prep lunches.

Next time you make chicken fajitas, cook a little extra so you’ll have leftovers ready to go. A day or two later, those leftovers can be transformed into these cheesy, crispy chicken fajita quesadillas—perfect for a quick lunch or an easy weeknight dinner.

If you make my chicken fajita quesadillas 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!

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