The Ultimate Mint Chocolate Treat

I remember the first time I tried grasshopper brownies. Like you, I was put off by the name, imagining they were actually made with the little critters! (Silly). But once I found out they were mint and chocolate? Oh, you bet I was on board!

These grasshopper brownies kind of remind me of my Peppermint Fudge. They both combine mint and chocolate, just in different ways. But what sets these brownies apart are the layers. We’ve got fudgy brownies, crunchy cookies, creamy mint, and rich chocolate… I mean, can it get any better than that?

I’ve made plenty of layered brownie recipes before, like my S’mores Brownies and Symphony Brownies, but these are definitely a new favorite for the colder months. And while there’s a lot going on taste-wise, you don’t need anything complicated. Just your basic baking ingredients and some minty cookies, really!

Ingredients

• Butter
• Granulated sugar
• Eggs (one with just the yolk)
• Unsweetened cocoa powder
• All-purpose flour
• Semi-sweet chocolate chips
• Mint chocolate sandwich cookies (I use mint Oreos!)
• Powdered sugar
• Heavy cream
• Peppermint extract
• Green food coloring
• Semi-sweet chocolate chips

How to Make Grasshopper Brownies

1. Preheat the Oven

Start by preheating your oven to 350°F. Then line an 8×8-inch pan with parchment paper.

2. Make the Batter

In a large mixing bowl, whisk together the melted butter and sugar. Add the eggs, egg yolk, and vanilla, and keep whisking until everything looks nice and smooth.

Finally, fold in the chocolate chips.

3. Layer Up & Bake

Spread half the batter into the pan, then arrange the cookies in a single layer on top. Finish it off by spreading the remaining batter over the cookies.

4. Make the Mint Filling

Beat together the butter, powdered sugar, 1 tablespoon of heavy cream, peppermint extract, and food coloring until you get a smooth mixture.

Spread it evenly over your cooled brownies and place in the fridge for 30 minutes.

5. Make the Ganache

Add your chocolate chips to a bowl. Heat the heavy cream until it’s hot but not quite boiling, then pour it over the chocolate and let it sit for 2 minutes. Give it a good stir until it’s silky smooth.

6. Chill & Serve

Chill your brownies in the fridge for at least an hour, or until firm. Then lift them out of the pan, slice, and enjoy!

Storage

Because of the creamy mint and chocolate ganache layers, these grasshopper brownies are best kept in an airtight container in the fridge, where they’ll stay fresh for up to 7 days.

Grasshopper Brownies FAQs

Did you make these grasshopper brownies? Did you love them? Did your family go crazy for them? Tell me everything in the comments and don’t forget to leave a star rating!

Gooey, Sticky, and Oh-So-Delicious

When the leaves start turning, I can’t help but reach for all the cozy comfort food. I’m talking warm bowls of my Potato Corn Chowder and sweet seasonal treats like my Brown Butter Pear Muffins and Pumpkin Oatmeal Cream Pie!

And this apple pie cinnamon roll monkey bread? Oh, it’s definitely going to be up there on the list! I had the crazy idea to combine not two, but three of my favorite things about fall into one baked dessert, and now I can’t imagine fall without it.

This recipe may seem like it’s got a lot going on, but it’s actually super easy. All you need is canned apple pie filling and, instead of homemade cinnamon rolls, just grab a store-bought can. It’s all simple pantry staples from there!

I just love how gooey and sticky this monkey bread turns out, with that warm cinnamon flavor wrapped around soft, pillowy dough and sweet, tender apple pieces… divine.

Ingredients

• Refrigerated cinnamon rolls with icing
• Apple pie filling
• Pecans
• Brown sugar
• Ground cinnamon
• Butter
• Vanilla extract

How to Make Apple Pie Cinnamon Roll Monkey Bread

1. Preheat the Oven

Preheat your oven to 350°F. While it warms up, give your 10 to 12-cup Bundt pan a good coating of nonstick cooking spray.

2. Prepare the Top Layer

Sprinkle your pecans, 2 tablespoons of brown sugar, and 1/2 teaspoon of cinnamon evenly across the bottom of your prepared pan.

3. Combine Cinnamon Rolls & Pie Filling

Next, cut each cinnamon roll into 4 pieces. If your pie filling has any large apple chunks, give them a rough chop.

4. Pour On the Brown Sugar Sauce

In a bowl, mix together your melted butter, the rest of the brown sugar, that remaining teaspoon of cinnamon, and a splash of vanilla. Stir well, then pour evenly over the cinnamon rolls.

5. Bake & Cool

Bake for 35–40 minutes, until it’s golden brown and cooked through. If the top starts browning too quickly, just loosely tent it with some foil.

6. Drizzle On Icing & Serve

To finish things off, drizzle your monkey bread with the icing included with the cinnamon rolls. Serve warm and enjoy!

Storage

Keep any leftover monkey bread in an airtight container. I like to use those round cake containers with the lid. It’ll stay fresh at room temperature for up to 2 days, or you can store it in the fridge for up to 5 days.

Apple Pie Cinnamon Roll Monkey Bread FAQs

Did your family go crazy for this monkey bread? Mine sure did! Share your experience in the comments and leave a star rating while you’re at it.

How to Make a Delicious Country Chowder

1. Boil the Vegetables

Start by placing your chicken broth in a large stockpot over medium-high heat. Then add your potatoes, carrots, and onions. Bring this to a light boil, stirring occasionally, while you prepare the sausage.

2. Cook the Sausage, Peppers, & Onions

While that cooks, chop up and brown the sausage in a large skillet over medium-high heat until fully cooked and no longer pink in the center.

When your sausage is cooked, push it to the side of the pan and add in the frozen pepper and onion blend.

Let that cook for a few minutes, stirring every now and then, until completely thawed. Once thawed, stir it up good and continue cooking until tender for about 3 or 4 more minutes.

3. Add to the Pot & Simmer

Now add the sausage, peppers, and onions to your pot.

Add the turnip greens and all the seasonings, and stir well. Bring it to a light boil once again, then let it simmer for 15 more minutes.

4. Add Corn, Cream, & Potato Flakes

Next, add your corn to the pot. Then pour in cream and stir in those potato flakes. Stir well and cook for 5 to 10 more minutes.

Storage

This country chowder is one of those recipes that tastes even better the next day! I always store my leftovers in an airtight container in the fridge, and it’ll keep for 3 to 4 days.

Country Chowder FAQs

This chowder is even better the next day… but I want to know if it made it that far in your house! Leave a comment and a star rating below.

Loaves of Cinnamon-Sweet Goodness

Zucchini is that crazy veggie everyone grows, knowing full well it will multiply like fishes and loaves come harvest time and leave us all scrambling for new ways to use it up! If you find yourself drowning in zucchini, you’re in for something special.

This snickerdoodle zucchini bread is pretty simple and straightforward, and the recipe makes two loaves. It’s cinnamony, sweet, dense, and moist, and tastes just like a snickerdoodle cookie! If your family balks at the name, drop the “zucchini” and call it “snickerdoodle bread.” They won’t tell the difference, and it’s all in how you present it anyway!

If you can limit yourself to one slice (kudos to you!), it can be a treat if you want snickerdoodle bread with fewer carbs than a typical recipe. 

Ingredients

• Coconut oil (unrefined if you like the coconut taste and refined if you don’t – vegetable oil works too!)
• Eggs
• Granulated sugar
• Vanilla extract
• All-purpose flour
• Cinnamon
• Baking soda
• Baking powder
• Zucchini

The Chicken Stew That’s Been in Our Family for Decades

Originally published in a 1974 issue of Good Housekeeping, this Southern chicken stew recipe has stood the test of time. It’s been a staple for our family meals, gatherings, and cozy nights in for as long as I can remember, and is often served alongside my Deep South Buttermilk Cornbread. You really just can’t beat the hearty mix of tender chicken, potatoes, and a flavorful broth, which makes it both satisfying and versatile.

This stew is so straightforward that once you’ve made it a couple of times, you’ll likely have the recipe memorized. It stores well in the fridge, freezes beautifully, and, much like my Cozy Potato Corn Chowder, can be easily stretched by adding more potatoes. A double batch keeps a warm, homemade meal on hand all week. And did I mention that it’s budget-friendly too? Honestly, the more you learn about this stew, the better it gets!

Ingredients

• Bone-in chicken breast (pre-cooked or rotisserie works too)
• Onions
• Canned tomatoes (or fresh diced tomatoes if that’s what you have!)
• Potatoes
• Sugar
• Frozen or canned corn (whole kernel)
• Butter
• Salt & pepper

How to Make Southern Chicken Stew

1. Cook the Chicken

In a Dutch oven, cover the whole chicken with water and cook it over medium heat until the thickest part of the breast hits 165°F (74°C) on an instant-read thermometer.

Once it’s done, take the chicken out of the broth and let it cool for a bit. Don’t throw out that broth – you’ll need it later!

2. Cook the Potatoes

Peel and dice your potatoes and onions, then toss them into the reserved broth. Cook everything until the potatoes are nice and tender.

3. Shred the Chicken

While the potatoes are cooking, go ahead and pull the chicken meat off the bones and give it a good shred.

4. Mash the Potatoes

Once the potatoes are very soft, scoop out about a coffee cup’s worth and mash them up with a fork. Stir the mashed potatoes back into the Dutch oven, then add in your shredded chicken.

5. Add Ingredients & Simmer

Next, add your can of tomatoes, then add in the corn.

Let everything simmer slowly with the lid off for about 45 minutes.

6. Add Butter & Serve

Just before serving, stir in the butter. Adding butter just before serving makes for a creamy, velvety texture.

Time to serve up this hearty stew! We love soaking it up with our 2-Ingredient Easy Homemade Biscuits. Enjoy!

Storage

This Southern chicken stew recipe refrigerates and freezes really well. You can store leftovers in an airtight container in the fridge for up to 4 days, or in the freezer for up to 6 months. Thaw overnight in the fridge, then reheat in the microwave.

Southern Chicken Stew FAQs

I hope this stew warms your heart as much as it does ours! Rate it below and tell me how you made it your own.

Better Than Your Local Coffee Shop

A few months back, I met a friend in a local coffee shop for a little chat, and when I got there, she had ordered me their Spiced Vanilla Chai. I had never had this stuff before, and one sip had me leaping over the moon – it was so good! I was really surprised that it wasn’t coffee because it has such body and depth of flavor. It was like a perfectly baked ginger cookie dipped into perfectly made coffee.

However, I don’t drink sugar for a multitude of reasons (hence my sugar-free Skinny Pumpkin Spice Latte), so when the lady behind the counter told me she couldn’t make it sugar-free, I was pretty disappointed. Good thing I don’t give up too easily! The great thing about this recipe is that I could easily make it sugar-free (or significantly lower in sugar), and that is what I’m bringing you today.

Ingredients You’ll Need

How to Make the Best Vanilla Chai Powder Mix

1. Add Ingredients to a Food Processor

Add all of your ingredients to a large food processor or blender.

If you prefer stronger flavors, use heaping measurements with your spices. I use heaping teaspoons, rather than teaspoons. If you prefer your flavors a little milder, use the exact measurements listed in the recipe.

2. Make the Vanilla Chai Mix

Next, put the lid on that puppy and turn it on. Allow the processor to run until the vanilla chai mix becomes a fine, even powder.

3. Make Your Vanilla Chai

To make your chai, simply add 2 heaping tablespoons of mix to 8 ounces of hot water or milk and stir. I personally love mine with hot water, but use whatever you prefer!

How to Store

Just store this in an airtight container to keep it fresh. I like to put mine in little 8-ounce canning jars so I can have one or two to give away to friends.

In the mood for more traditional Southern sweets? How about some Old-Fashioned Frog Eye Salad? YUM! Now that we’ve done all that mental cooking, it’s time to sit down with a nice hot drink….

Best Ever Vanilla Chai Powder Mix FAQs

If this vanilla chai mix made your morning a little more special, I’d love to know! Leave a rating and comment below.

How to Make Pumpkin Oatmeal Cream Pie

1. Preheat the Oven

Preheat the oven to 350°F. Then line your baking sheets with parchment paper.

2. Mix Wet Ingredients

Grab your mixer and beat together the butter and brown sugar until creamy. Then mix in the pumpkin, egg yolk, vanilla, and molasses until combined.

3. Mix Dry Ingredients

Next, add your flour, baking soda, pumpkin pie spice, and salt, mixing just until everything comes together. Be careful not to overmix! Then fold in your oats.

4. Scoop into the Baking Sheet

Now scoop about 1½ tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each one.

5. Bake

Bake for 9–11 minutes, until the edges are set, but the centers still look a little soft.

Let pumpkin oatmeal cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.

6. Make the Filling

To make the filling, beat together the butter and cream cheese until smooth. Then add in your marshmallow creme, powdered sugar, vanilla, pumpkin pie spice, and a pinch of salt. Keep beating until it’s all light and fluffy

7. Assemble

Grab half your cookies and spread about 1 tablespoon of filling onto the flat side of each one. Then sandwich them with the remaining cookies and gently press to hold everything together.

Storage

Store your oatmeal cream pies covered in an airtight container, and they’ll keep in the fridge for up to 5 days.

Pumpkin Oatmeal Cream Pie FAQs

Made these for a fall gathering? A cozy night in? Either way, I want to hear about it! Leave a comment and a star rating below.

The Dip That Always Disappears First

Tex Mex Dip has shown up at family gatherings for as long as I can remember. It’s always the dish that gets cleaned out first. Some folks know it as a 7-layer dip, but either way, it’s delicious.

You start with beans, add guacamole, then a creamy sour cream mixture with a little taco seasoning mixed in. After that, it’s just piling on the toppings, like tomatoes, onions, olives, and cheese. That’s it. No cooking, little effort, and it tastes even better after chilling in the fridge for a bit.

If you want to change things up, you can swap out layers, add salsa, or use a different cheese, but honestly? The classic version never lets me down. You could even make my Tex Mex Chicken Casserole, Stuffed Zucchini Boats, Tex-Mex Style, and Tex-Mex Lasagna if you want similar flavors but something completely different!

Ingredients

• Ripe avocados
• Lemon juice (lime would be great too)
• Salt and black pepper
• Sour cream
• Mayonnaise
• Taco seasoning
• Bean dip (or refried beans)
• Green onions
• Tomatoes
• Black olives
• Shredded sharp cheddar cheese (or your favorite!)

How to Make a Delicious Tex Mex Dip

1. Make the Guacamole

We’ll start this dip with the guac. Peel and pit your avocados, then mash them in a medium bowl. Stir in the lemon juice, salt, and pepper.

3. Layer Your Dip

Next, spread your bean dip in the bottom of a large, shallow dish. Then top with the avocado mixture.

4. Chill & Serve

That’s it with the dip! Now all there’s left to do is cover and refrigerate it for at least 1 hour before serving.

Serve cold with tortilla chips. Snack on!

Storage

This Tex-Mex dip is best served the same day, but leftovers will keep in an airtight container up to 4 days. Just note: avocado will darken over time, so cover tightly with plastic wrap pressed directly on the surface before refrigerating.

Tex Mex Dip FAQs

If this dip made it to your table, let me know how it went! Leave a star rating and tell me your favorite layer in the comments below.

Fall Coffee Done Right at Home

I’m not usually one for flavored coffees, but I make an exception every fall when it’s pumpkin spice season. You’d think that after making desserts like my Pumpkin Cream Cheese Pie, Pumpkin Spice Cinnamon Rolls, and Pumpkin Crumb Cake, I’d get sick of pumpkin, but it’s quite the opposite.

The thing is, if you go to a coffee shop, you can easily pay over $5 for a single drink, which is just craziness in my book. And since my local Starbucks doesn’t offer a sugar-free version, I decided to make my own at home. And folks, it’s delicious.

Some homemade pumpkin spice lattes use pumpkin puree or real pumpkin, but we’re keeping it simple here with just 4 ingredients and 5 minutes of your time. Because I don’t know about you, but when I want my coffee, I want it now. I’ll tell ya, one sip of this rich, creamy, warmly spiced latte and you’ll never want to order one at the coffee shop again!

Ingredients

• Strong and unflavored brewed coffee
• Sugar-free pumpkin spice syrup
• Whole milk
• Cinnamon or pumpkin pie spice

How to Make a Sugar-Free Pumpkin Spice Latte at Home

1. Brew the Coffee

First, brew a cup of strong, unflavored coffee (whatever you have at home works) and fill your mug halfway.

2. Add Sugar

Next, add 2 tablespoons of sugar-free pumpkin syrup to the cup of coffee and stir well.

3. Froth Milk

In a different microwave-safe cup, heat the milk in the microwave until hot. Then, using a handheld milk frother, froth the milk until it’s nice and fluffy.

4. Sprinkle On Spice

For a finishing touch, sprinkle the top of the latte with cinnamon or pumpkin pie spice.

There you have it! A sugar-free pumpkin spice latte you can easily make and enjoy at home. I recommend serving it alongside my Pumpkin Spice Cupcakes for the perfect fall treat!

Skinny Pumpkin Spice Latte FAQs

Did you try this Skinny Pumpkin Spice Latte? I’d love to hear what you think! Drop a star rating and leave a comment below.

Crispy, Golden Sweet Potato Fritters

These sweet potato fritters lean savory instead of sweet thanks to green onions and smoked paprika. They’ve got a wonderful golden and crispy texture at the edges with a tender middle and are ready in under 30 minutes!

Maple Vanilla Overnight Oats

Five minutes of prep the evening before buys you a slow, sweet morning with these overnight oats! Just stir together your oats in a creamy, maple-sweetened base, pop them in the fridge before bed, and wake up to a nourishing, ready-to-eat breakfast.

Skinny Pumpkin Spice Latte at Home

Better than Starbucks and a fraction of the price! This homemade pumpkin spice latte has all that warm, cozy flavor you crave, minus the sugar and the long line. Just froth some milk, stir in the syrup, and enjoy your own coffee shop moment from the comfort of home.

Cozy Ham, Cheese, & Egg Casserole

This one definitely earns its spot in the weekly rotation, with hash browns holding their shape under fluffy eggs and plenty of melty cheddar. Bake it, slow cook it, or Instant Pot it, whatever the morning calls for!

Pumpkin Scones

Café-style and full of warm spice, these pumpkin scones get dressed up with not one, but TWO different glazes for extra sweetness in every bite. They taste just like your favorite coffee shop version, only fresh out of your own oven.

Apple Cinnamon Rolls with Brown Butter Maple Icing

Think you love cinnamon rolls? These fall-flavored ones will take them to a whole new level. Soft, fluffy rolls are stuffed with a cinnamon apple filling and made even richer with a swirl of apple butter mixed right in. Oh my!

Pumpkin Cranberry Bread with Caramel Glaze

This pumpkin cranberry bread has the dense richness of pumpkin cake, studded with craisins and crunchy pecans in every slice. Skip the caramel glaze if you want, but once you try it drizzled on top, you won’t want to skip it again.

Sips, Snacks & Sides

Sweet & Salty Fall Snack Mix

A little sweet, a little salty, with that crunchy-then-chewy contrast that keeps your hand going back for more. The buttery cinnamon coating on the cereal and pretzels is where all the magic happens!

Creamy, Delicious Pumpkin Pie Dip

If you’re a pumpkin pie fiend during the fall but don’t wanna go through the trouble of buying or making a whole pie, this dip will hit the spot. It’s smooth and spiced enough to taste just like the real thing. Gingersnaps and apple slices are my go-to dippers!

Golden and Flaky Fried Apple Hand Pies

These fry up crisp and golden outside, warm and gooey with cinnamon apples inside, all from a simple no-yeast dough that comes together without any fuss. Toss them in cinnamon sugar while hot and try to stop at just one!

Slow-Cooker Caramel Apple Cider

There’s a good bit of caramel stirred into this one, so every sip feels like a little treat, and bless its heart, it couldn’t be simpler to throw together. I love making this for the kids as an after-school treat or something fun to bring for a party.

Cinnamon Roasted Almonds

Who can resist the smell of these!? Each almond is coated in an egg white mixture that locks in the cinnamon sugar for a perfectly crunchy, lightly spiced bite. They keep for weeks in a jar, so they’re just as good for gifting as for snacking straight out of the bag.

Traditional Southern Collard Greens

A true Southern classic! Low and slow is the name of the game here, with tender greens simmered in a smoky broth built from bacon and ham hock. A splash of apple cider vinegar at the end brightens the whole pot back up.

Easy Candied Sweet Potatoes

Buttery and syrupy, and gloriously caramelized by the time they come out of the oven! We start from canned sweet potatoes, which means barely any work at all. Call it a side or call it dessert, I don’t care… I just want some on my plate!

Gooey Oven-Baked Mac and Cheese

Everyone loves a good oven-baked mac and cheese. This one’s rich and cheesy with layers that make sure every bite gets its fair share of gooey cheddar, all from a short list of pantry staples.

Jiffy Corn Casserole

Is it cornbread, is it pudding? Maybe it’s somewhere in between. All I know is that it’s wonderfully moist and custardy and leans both sweet and savory. Just dump everything into a bowl, sprinkle on some cheese at the end, and watch it disappear from the table.

Honey Roasted Sweet Potato With Cinnamon

Caramelized in a honey cinnamon glaze that’s sweet with just enough pepper to keep things interesting, these turn tender in about 30 minutes flat. I’ve set them alongside eggs for breakfast and next to roasted chicken for Sunday supper, and they never once let me down.

Homestyle Supper

Country Chowder

This is your quintessential Southern chowder. Creamy and loaded with sausage, corn, and potatoes, and about as versatile as it gets since you can swap in whatever vegetables are on hand. Like most hearty soups, it only gets better the next day!

Easy Chicken and Dumplings With Biscuits

Comforting and rich with soft, pillowy dumplings made from a can of biscuits, this shortcut version tastes like the kind of Sunday supper that took all day. It’s that specific kind of cozy only chicken and dumplings can deliver.

Stuffed Pepper Soup Recipe

This soup gives you everything good about stuffed peppers without the fuss of stuffing an actual pepper. It’s packed with ground beef, rice, and plenty of pepper and tomato flavor, and is the perfect bowl of comfort when it starts getting chilly outside!

Cornbread Chicken Pot Pie Made From Scratch

A rich, creamy sauce wraps around tender chicken and vegetables, all tucked under a golden, crumbly cornbread topping. It’s a down-home twist on classic chicken pot pie, and it’s every bit as good as it sounds.

Vegan Butternut Squash Soup

Make the most of butternut squash season with this soup! Silky and richly flavored with garlic, sage, rosemary, and a hint of ginger, this recipe proves that plant-based in no way means boring.

Slow-Cooked Pork Roast in Crock Pot

Tender enough to melt right off the bone, this pork roast keeps things simple with a can of cream of mushroom soup doing all the work in the slow cooker. Just toss in some carrots and potatoes, and supper’s basically done for you.

Chicken and Wild Rice Casserole

This casserole comes together with simple pantry staples, turning rich and creamy with a little crunch from sliced almonds. It’s the kind of dish you’ll want to keep ingredients on hand for, so you can pull it together whenever the mood hits.

Crock Pot Chili Recipe

Every Southerner’s got their own chili recipe, and this one’s mine, loaded with two kinds of beans, plenty of meat, and just enough spice to keep things interesting. Brown the meat ahead of time, and it turns into a true dump-it-in kind of meal.

Mississippi Chicken Over Mashed Sweet Potatoes

Ranch seasoning and pepperoncini peppers give this shredded chicken a buttery, tangy flavor that’s hard to beat, spooned over creamy mashed sweet potatoes. Best of all, the slow cooker handles nearly everything while you go about your day!

Our Family’s Southern Chicken Stew Recipe

Full of tomatoes, corn, and potatoes, this budget-friendly stew has been in rotation in Southern kitchens long before I started making it myself. Make a double batch to keep a warm, homemade meal on hand throughout the week.

Easy French Onion Soup with Caramelized Onions

Is fall even real if you don’t have French onion soup? Low n’ slow caramelized onions bring that deep, beefy flavor without the hassle of homemade stock. Pile on some toasted bread and melted mozzarella, and tuck in for the night!

Easy Sloppy Joes Recipe

Just four ingredients turn a can of sloppy joe sauce into something a whole lot more special, with melted cheddar and crispy fried onions stirred right into the meat. My husband’s reaction the first time I made these told me everything I needed to know.

Classic Chicken Bog with Smoky Sausage

Somewhere between a rice dish and a stew, this Lowcountry classic gets its backbone from smoky sausage and rice simmered until everything turns thick and cozy. Rotisserie chicken keeps it simple enough for a one-pot supper any night.

Sweet Treats

Pumpkin Spice Cupcakes with Cream Cheese Frosting

These pumpkin spice cupcakes have real pumpkin flavor and are piped with cream cheese frosting inside and on top, because one layer never feels like enough! They work just as well with morning coffee as they do after supper.

Spiced Apple Cider Bundt Cake

Real homemade apple cider mixed into the batter gives this cake a depth of flavor that tastes like fall in every bite. The simple glaze on top might be even better than the cake itself… and that’s saying something!

Pecan Bars

It’s pecan pie, but in easy-to-grab bar form, with a buttery shortbread crust holding up a honey-sweetened pecan filling. No silverware needed, which makes these dangerously easy to keep sneaking another of.

Pumpkin Spice Cake Donuts

Fluffy like cake with that little bit of crisp on the outside that makes a donut a donut, these taste a lot like your favorite pumpkin spice latte in handheld form. Roll them in cinnamon sugar while warm, and oh, you’ve got something special!

Cozy Slow Cooker Apple Crisp

All the flavor of a classic apple pie with almost none of the effort. Just let the slow cooker do the work while those apples get soft and tender beneath a crispy, buttery walnut crumble. Don’t forget to serve it with vanilla ice cream!

Frosted Maple Cookies

These cookies are soft and chewy with a distinctive maple flavor running through both the cookie and the frosting on top. That fluffy frosting is basically a cloud of sweetness that makes these feel a little fancier, perfect for a church potluck or holiday table.

Soft & Spiced Pumpkin Roll

Light and tender with just the right amount of spice, this classic gets rolled around a tangy cream cheese filling for that bakery-style look everyone will think took you all day. It looks a little fussy, but once you’ve made it once, you’ll see it comes together easier than you’d think.

Pumpkin Spice Snickerdoodles

Oh we love a snickerdoodle. But a pumpkin snickerdoodle!? Divine. Chewy and rolled in cinnamon sugar before baking, these get their pumpkin spice flavor entirely from the spices rather than real pumpkin, which keeps the texture from turning cakey.

Southern Sweet Potato Pie

A creamy, perfectly spiced filling sits inside a flaky crust and gets topped with a crumbly streusel, because a good pie deserves a little extra on top! Let it chill overnight, and you’ll get the prettiest slices come serving time.

Pumpkin Praline Cake with Cream Cheese Icing

This pumpkin praline cake is the star of any dessert table! It has layers of lightly spiced pumpkin cake that come together with a rich, buttery pecan praline center, all crowned with a homemade cream cheese frosting that ties it all together.

Caramel Apple Dump Cake

Gooey caramel and cinnamon apples tucked under a golden, buttery cake topping. And no, you don’t need a mixer! Serve it warm with a scoop of vanilla ice cream, and you’ll see why this one’s been a fall favorite around here for years.

And there we have it, my family’s favorite fall recipes all in one place! I’d love to hear which one you try first (or which one becomes a new tradition at your table). Drop a comment below and let me know how it turns out! Happy fall

Brown Butter & Pear: The Best Thing to Happen to a Muffin

If you’ve never tried brown butter and pears together, get ready for something special. Ever since I made these muffins, I haven’t been able to stop thinking about what else I can make with this flavor combo. Seriously! The wheels are turning.

Now I’ve made my fair share of brown butter frosting over the years. It has really taken desserts like my Banana Bread Cake and Apple Cinnamon Rolls up a big notch. This time, though, I wanted to add the brown butter straight into the batter… and that pear addition? I have to give myself a little pat on the back for that one!

To make this, all you’re gonna need is some basic pantry staples, some good pears (I’ll tell you my recommendations below), and some sour cream. So simple, but soooo incredibly tasty. That’s how we like it at my house

Ingredients Needed

• Unsalted butter
• All-purpose flour
• Light brown sugar
• Baking powder
• Cinnamon, salt & nutmeg
• Eggs
• Sour cream
• Milk
• Vanilla extract
• Pears (use ripe but firm Bartlett, Anjou, or Bosc pears)
• Coarse sugar (or turbinado sugar)

How to Make Brown Butter Pear Muffins

1. Preheat the Oven

Start by preheating your oven to 425°F. Then chop up your pears and line your muffin pan with tulip-style liners.

3. Mix Dry Ingredients

Grab a large bowl and whisk together your flour, brown sugar, baking powder, cinnamon, salt, and nutmeg until everything is well combined.

4. Mix Wet Ingredients

Now in a separate bowl, whisk eggs, sour cream, milk, vanilla, and browned butter.

5. Combine Wet & Dry

Pour your wet ingredients into the dry and stir until just combined – don’t overdo it! Then gently fold in your pears.

6. Assemble

Go ahead and divide your batter evenly among the 9 muffin cups, filling those tulip liners nice and full.

Then mix together some coarse sugar and cinnamon and sprinkle it generously over the tops of each muffin.

7. Bake

Bake at 425°F for 5 minutes. Then (without opening the oven!) reduce the temperature to 375°F and bake for another 15 to 20 minutes, or until golden and a toothpick inserted in the center comes out clean.

8. Cool & Serve

Let the muffins sit in the pan for about 5 minutes, then move them over to a wire rack to finish cooling. Enjoy!

Storage

Once your muffins have cooled down all the way, go ahead and tuck them into an airtight container. Lay some paper towels in there to soak up any extra moisture from those juicy pears, and they’ll keep just fine on your counter for up to 3 days.

Brown Butter Pear Muffins FAQs

These muffins basically beg to be talked about. Rate the recipe and share your thoughts in the comments below!

Don’t Let Peach Season Pass You By!

As summer winds down and peach season draws to a close, it’s the perfect time to stock up and start pickling! That way, we can savor these sweet, juicy fruits all year long. I can’t wait to use them in recipes like my Ginger Peach Chicken and Baked Peach Oatmeal!

What I love most is that it ain’t complicated. Just make a hot brine, pour it over the peaches and a cinnamon stick in a mason jar, and you’re done. The hardest part is waiting for them to chill before sneaking some.

This recipe pickles the peaches for up to a week, but if you want to preserve them for the whole year, I’ve got instructions on how to do that in the FAQ section below.

Ingredients

• Peaches (use ripe but firm peaches so they don’t become too soft)
• Apple cider vinegar
• Light brown sugar
• Cinnamon sticks
• Whole cloves
• Whole black peppercorns
• Ground ginger
• Kosher salt
• Vanilla extract

How to Make Southern Pickled Peaches

1. Prep & Add Peaches

Start by cutting your peaches into wedges, then divide the wedges between two 16-ounce jars. Add one cinnamon stick to each jar.

2. Make the Hot Brine

Next, add the vinegar, brown sugar, water, cloves, peppercorns, ginger, and salt to a saucepan.

Bring to a simmer, stirring until the sugar dissolves. Now simmer this for 2–3 more minutes. When done, remove from the heat.

Now grab a strainer and a heat-safe bowl. Pour the hot brine through the strainer into the bowl to remove the cloves and peppercorns. Then pour the vanilla over the whole spices so it runs through the strainer into the bowl, and stir to combine.

3. Add Brine & Cool

Once you’ve got your hot brine ready, pour it over the peaches, dividing evenly between the jars.

Let the jars cool down to room temperature, then pop them in the fridge for at least 8 hours, or just leave them overnight.

Now you’ve got pickled peaches to enjoy for days to come!

How To Store

Keep your pickled peaches refrigerated in a mason jar and use within 1 week.

Pickled Peaches FAQs

I hope these pickled peaches brought a little Southern sunshine to your kitchen! If you tried them, leave a star rating and let me know in the comments below!

A Simple Ham Salad You Can Make Your Own

Similar to chicken salad and tuna salad, this ham salad is one of those old-timey recipes that use up leftovers and scraps of ham to make an easy, satisfying meal.

There are as many ways to make a ham salad spread as the day is long! So if you don’t have your own old-fashioned ham salad recipe, feel free to take this one and customize it to your taste or make it up with what you have on hand. Don’t have spicy brown mustard? Use a bit of regular mustard and add a little more pepper. Prefer a different mayonnaise than what I use? Go for it. Tweak it, mix it up, taste it, and make it your own.

Fact is, I can think of very few recipes as simple as this one! But while we’re at it, my Classic Southern Tomato Sandwich, Pimento Cheese Sandwich, and Fried Bologna Sandwich are definitely worth a mention!

Recipe Ingredients

• Spicy brown mustard
• Sweet pickle relish
• Mayonnaise
• Boiled eggs
• Black pepper to taste (I usually don’t add salt because the ham is salty, but add it if you like)
• Chopped ham

How to Make My Old-Fashioned Ham Salad Recipe

2. Make Your Salad

Next, place your chopped ham in a mixing bowl.

Then add the mayo, pickle relish, mustard, and black pepper to taste.

3. Serve & Enjoy

Your ham salad spread is now ready! This recipe makes about three cups of delectable ham salad. You can refrigerate it for a while (an hour is best) to let the flavors blend, or you can eat it right away.

Serve it on sandwiches, homemade dinner rolls, or crackers – whatever’s calling you!

Storage

Store leftover ham salad in an airtight container in the fridge for up to 5 days. Because it uses mayonnaise, I don’t recommend freezing. Lucky it’s super easy to make from scratch!

Old-Fashioned Ham Salad FAQs

Did this recipe hit the spot? Give it a star rating and leave a comment below. Bonus points if you tell me what you served it with!

Sweet, Spicy, and Delicious Pork Tenderloin

Oh I just love pairing peaches with white meats like chicken and pork. I’ve tried this combination before with Ginger Peach Chicken and Sweet Tea Brined Grilled Chicken, but pork takes that fruity pairing to a whole new level. So, I knew I had to share this recipe with you!

As you know, this is a grilled peach and jalapeño glazed pork tenderloin recipe. So we’re not just adding peaches, but that spicy pepper we all love. And my oh my… that kick of spice it adds really rounds everything out, giving it the perfect medley of flavor.

We’re at the tail end of summer, and down here in the South, grilling is never really a seasonal thing. But if you’re gonna have a last hurrah before the chilly weather settles in, this is the one to make! It’s impressive enough for company, yet simple enough for a school night! No grill? Try this Roasted Pork Tenderloin with Balsamic Reduction!

Ingredients Needed

For the Pork:

• Pork tenderloin
• Olive oil
• Seasoning (kosher salt, black pepper, garlic powder, & smoked paprika)

For the Peach Jalapeño Glaze:

• Ripe peaches
• Jalapeño
• Peach preserves
• Honey
• Apple cider vinegar
• Dijon mustard
• Pinch of salt

How to Make Grilled Peach & Jalapeño Glazed Pork Tenderloin

1. Preheat the Grill

Fire up your grill and get it nice and hot! You’re aiming for medium-high heat, around 400°F. Peel and dice your peaches, and mince and seed your jalapeños.

2. Season the Pork

Pat the pork tenderloin dry with a paper towel. Give it a drizzle of olive oil, then season it all over with salt, pepper, garlic powder, and smoked paprika.

3. Make the Glaze

In a small saucepan, toss in the peaches, jalapeño, peach preserves, honey, apple cider vinegar, Dijon mustard, and a pinch of salt.

Cook everything over medium heat for about 5 to 7 minutes, stirring here and there, until the peaches soften and the mixture turns nice and syrupy. Use a spoon to lightly mash some of the peaches as you go.

4. Grill

Now place the pork tenderloin on the grill and cook for 15–20 minutes, turning every 4–5 minutes, until the internal temperature reaches about 140°F.

5. Brush On the Glaze

In the last 5 minutes or so, go ahead and brush the pork generously with that peach-jalapeño glaze you made earlier. Keep grilling until the internal temperature hits 145°F and you’re good to go!

6. Let Rest & Serve

Once you’re done, move the pork to a cutting board and let it rest for 5–10 minutes. This step makes a big difference, so don’t skip it!

Then slice it into medallions and spoon any leftover glaze over the top before serving. Enjoy!

Serving Suggestions

When I serve this pork tenderloin, I love pairing it with sides that complement those sweet and smoky flavors. A fresh Summer Corn Salad is my personal favorite. Grilled Asparagus is another go-to of mine since you’ve already got the grill fired up anyway, so why not? If I’m looking for something a little heartier, I’ll throw together some Easy Homemade Dirty Rice on the side.

For dessert, I can’t think of anything better than Peach Cobbler Muffins to keep that summery peach theme going. And to wash it all down? A tall glass of Strawberryade is just the thing to cool things down after all that jalapeño heat!

Storage

Store any leftover pork tenderloin in an airtight container in the refrigerator, and it will keep well for 3 to 4 days.

Grilled Peach & Jalapeño Glazed Pork Tenderloin FAQs

I hope this recipe brought some serious flavor to your table! If you tried it, leave a star rating and tell me what you think in the comments. I love hearing from you!

Why You’ll Love These Butterscotch Oatmeal Bars

Bar cookies are my secret weapon for stress-free baking. Instead of dropping individual cookies, you simply spread the dough in one pan and slice when cool. They’re perfect for care packages, travel treats, or when you need dessert fast. And like chocolate cottage cheese oatmeal muffins, they can also be a sweet breakfast option!

Baking Mix Notes: I’m using House-Autry Buttermilk Biscuit Baking Mix for these bars. While you can use any baking mix you have on hand, I find this one creates an especially rich, tender cookie. The buttermilk adds a subtle tang that pairs beautifully with the sweet butterscotch.

How to Make Butterscotch Oatmeal Raisin Bars

1. Prep Your Pan 

Grease an 8×8-inch baking pan and preheat your oven to 350°F. Trust me, greasing the pan well will save you heartache later when it’s time to remove these beauties!

2. Combine Wet & Dry Ingredients 

Melt your butter in the microwave and pour it into a large mixing bowl. Add the baking mix, brown sugar, egg, and oats. Stir everything together until well combined. The mixture should look cohesive but not overmixed.

Storage

Keep these bars in an airtight container at room temperature for up to a week. They actually get more flavorful after a day or two as all the ingredients meld together.

Butterscotch Oatmeal Raisin Bars FAQs

These bars are even better when shared! Leave a star rating below and tell me who you made them for in the comments.

Crunchy, Creamy, Delicious Chicken Salad

I’ve previously shared my ham salad sandwich recipe, but today we’re focusing on chicken. Now, how many of you have tried Arby’s chicken salad sandwich? It is really good. I know some of you are thinking, “A chicken salad sandwich from a fast food place?” Trust me, Arby’s is good, but it doesn’t hold a candle to our recipe!

Our chicken salad for sandwiches is a quick and easy lunchtime option. But it’s also absolutely delicious! It includes an enticing combination of shredded chicken, grapes, diced apple, and pecans. Add in some creamy mayo, layer on some greens, and you have yourself an unbeatable sandwich. I’ve included lots of substitutions and additions below so you can truly make this classic chicken salad recipe your own.

Looking for more chicken salad ideas? My Chinese Chicken Salad and Granny Jordan’s Chicken Casserole / Salad are just as tasty!

Ingredients

• Apple
• Grapes
• Pecans
• Chicken (make sure this is cooked before you start!)
• Mayonnaise
• Salt & pepper

How To Make Chicken Salad For Sandwiches

1. Prepare

Let’s start by coarsely chopping your pecans, grapes, and apples.

If your cooked chicken is in large pieces, give that a little chopping, too.

2. Combine

Now, in a large mixing bowl, add your chopped ingredients. Then add your mayonnaise.

3. Assemble

Get your bread of choice. I placed a few pieces of lettuce to line my wheat bread, then piled it high.

Now doesn’t that look scrumptious? Enjoy your delicious chicken salad!

Storage

If you’re making this ahead of time, you can store the chicken salad in a sealed container in the fridge for up to a couple of days. I recommend waiting to assemble your sandwiches until you’re ready to eat them, though, as the bread will likely get a little soggy. Just keep the chicken salad and bread separate until it’s time to dig in, and you’ll be good to go!

Chicken Salad for Sandwiches FAQs

Made any fun additions or substitutions to your chicken salad? I’d love to know! Drop a comment below and leave a star rating while you’re at it

The Salad That Stays Crunchy for Days

I love cold vinegar salads like my Fire and Ice Salad. I could honestly dive into a vat of that stuff, but that salad really needs to be eaten within a few days, and I was looking for something that would last longer in the fridge so I could always have it on hand. So I developed this crunchy refrigerator salad as a spinoff salad using veggies that will stay crunchy longer, with a light coating of a dressing based on the same principle – but with a little added kick.

Now, for anyone who has never had a salad like this before, you might think that the sugar will make it sweet, but it doesn’t. The sugar is just there to offset the vinegar slightly. It still has a good vinegar taste to it, but with this amount of sugar, it keeps your face from puckering!

Speaking of making the most of your meals, try this Cheeseburger Salad with Special Sauce Dressing! It’s great if you’ve got leftover ground beef!

Ingredients You’ll Need

• Coleslaw mix
• Broccoli and cauliflower florets
• Matchstick carrots (or diced, or baby, or crinkle cut)
• Onion
• Sugar
• White vinegar
• Italian dressing mix

How to Make Crunchy Refrigerator Salad

1. Mix Your Veggies

To start, dump all of your veggies into a large bowl along with the onion. Mix that up pretty good.

2. Make the Dressing

Now in a 2-cup measuring cup, mix together water, vinegar, sugar, and Italian dressing mix. Stir this for a few minutes until well combined and the sugar begins to dissolve (it won’t dissolve completely at this point).

3. Toss Salad in Dressing

Next, pour your dressing over the salad, stirring well until completely coated.

4. Let It Sit

Cover and let your salad sit out for an hour at room temperature. After that hour is done, stir it really well and then refrigerate for several hours or overnight.

Enjoy!

Storage

This refrigerator salad will keep for up to 1 week and actually gets better as the week goes on! Just be sure to mix it well before serving.

Crunchy Refrigerator Salad FAQs

Did you give this crunchy refrigerator salad a try? Tell me all about it in the comments and don’t forget to leave a star rating!

Hearty, Filling, and Full of Southern Flavor

Oh, how I love this potato corn chowder recipe from my dear friend Tina. It’s the only chowder recipe I make, apart from my Country Chowder. I’ve added my own spin to it, and it’s just as delicious as ever.

Don’t be overwhelmed by the slightly long list of ingredients. Y’all know I wouldn’t have a recipe with THAT many ingredients if it wasn’t good! We just need lots of delicious vegetables to make it hearty and filling. Believe it or not, my favorite parts are the green onions and the sweet, juicy corn.

Then there are shelf-stable ingredients that come together to create the perfect blend of flavors. Yep, I promise there is no weird stuff that you wouldn’t be able to use again in another recipe! Just a tasty Southern dinner that’s great for entertaining guests or warming up on a chilly day.

Ingredients

• Butter
• Onion
• Green bell pepper
• Chicken broth
• Red potatoes
• Jalapeno pepper (optional but would recommend – it adds a nice bit of flavor!)
• Paprika, salt, & red pepper flakes
• Frozen corn
• Milk
• Green onions
• All-purpose flour

How To Make Potato Corn Chowder

1. Sauté

Start by chopping your veggies. Then melt some butter in a medium-sized stockpot over medium-high heat.

Toss in your onion and bell pepper and sauté them until they’re tender.

2. Boil & Simmer

3. Add Remaining Veggies & Spices

Next, stir in the jalapeno, salt, paprika, and crushed red pepper flakes.

Toss in the corn and 1½ cups of milk. Bring it just to a boil, then let it simmer for 15 minutes, giving it a stir every now and then. Once that’s done, throw in the green onion.

4. Add Flour & More Milk

Now gradually add the flour and the rest of the milk, stirring constantly as it boils for two minutes or until thick and bubbly.

Doesn’t this quick potato corn chowder look YUMMY?

Serving Suggestions

Serve your potato corn chowder with a grilled cheese sandwich, homemade dinner rolls, garlic bread, homemade cornbread, or a simple tangy salad like my tomato, onion, and cucumber salad!

Storage & Reheating

Store leftover potato chowder in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave. Note that the chowder will thicken as it sits, so add a splash of milk when reheating to thin it out.

Potato Corn Chowder FAQs

Did this chowder warm you right up? Rate it below and let me know how it turned out in the comments below!

What is Pimento Cheese & Why is it So Popular in the South?

Pimento cheese (or “caviar of the South”) is beloved for its enticing combination of tangy flavor and light, creamy texture. White bread or wheat, grilled or fresh, I will never refuse this sandwich. But today we are focusing on the grilled version!

If you’re not from the South, you’re probably wondering what the heck pimentos are. Well, they’re a type of chili pepper, also known as cherry peppers. Sweeter and milder than bell peppers, they’re small and red in color. While they have very little spice, their sweet taste adds such a nice flavor to our cheese dish.

Many people use Velveeta in their pimento cheese, but today, we’re focusing on a from-scratch version. This versatile spread is just as delicious with crackers, celery, corn chips, or slathered on a burger!

Recipe Ingredients

• Cream cheese (check out our easy recipe for homemade cream cheese here!)
• Sharp cheddar cheese
• Pimentos
• Mayonnaise (I use Dukes)
• Garlic (if you like)
• Salt and pepper
• Butter

How to Make a Grilled Pimento Cheese Sandwich

1. Mix the Pimento Cheese Filling

In a medium-sized mixing bowl, add your softened cream cheese. Then add the sharp cheddar, mayo, pimentos, garlic, and salt and pepper.

Note: Now, you could just stop right here, get out your favorite crackers and start dippin’ and enjoying this dip. But, if you want some real comfort food, let’s keep goin’ and make us the most delicious grilled cheese sandwich you ever had!

2. Assemble

Butter one side of your bread and place butter-side down in a pan. Then spread the pimento cheese onto the slice.

Butter your other slice and stack it on top. (one or both sides, whichever you prefer).

Note: Some people like to butter both sides, which is a little more indulgent and yummy, but since I am watching my fats, I only did one side. Do what you prefer!

3. Pan-Fry Your Grilled Cheese

Now pan-fry each side to a perfect, crispy golden finish.

What to Serve with Pimento Grilled Cheese

While this sandwich is a meal on its own, you can also serve it alongside a fresh salad for a delicious main meal. Some of my favorite salad recipes are Greek cucumber salad, summer corn salad, broccoli cauliflower salad, and cornbread salad.

Storage

Store your pimento cheese spread in an airtight container in the fridge for up to one week.

Grilled Pimento Cheese Sandwich FAQs

I hope this recipe brought a little Southern comfort to your kitchen! Let me know by leaving a star rating and a comment – I love hearing from y’all!

Sweet, Simple, and Ready By Morning

I know the overnight oats trend has come and gone, but they’re still one of the easiest and tastiest breakfasts you can make. After making my Apple Pie Overnight Oats one fall, I knew I had to get another great flavor combo on the site, and who doesn’t love the heavenly taste of maple and vanilla!?

I know I’ve been leaning into fall flavors with these overnight oat recipes, and it’s mostly because school mornings around here are just plain hectic! These little jars of goodness have been a lifesaver for getting the kids fed and out the door without a fuss. PLUS, they’re healthy but taste so good that the kids don’t even miss their sugary cereal.

It really is just sooo nice to check one thing off your morning to-do list, and these maple vanilla overnight oats offer that sweet relief (uh, literally!).

If you’re looking for another make-ahead fall treat, these Glazed Apple Maple Bakery Scones are right up your alley!

Ingredients

• Old-fashioned rolled oats (Avoid instant oats, as they can turn mushy)
• Milk
• Vanilla Greek yogurt
• Pure maple syrup
• Vanilla extract
• Salt
• Pecan nuts (optional – go extra indulgent with my Candied Pecans Recipe!)

How to Make Maple Vanilla Overnight Oats

1. Prepare the Mixture

Start by adding your oats, milk, Greek yogurt, maple syrup, vanilla, and salt to a medium bowl and give everything a good stir until it’s all combined.

2. Divide Into Containers

Next, divide the mixture evenly between 3 small containers and pop the lids on. Place them in the fridge for at least 4 hours, but overnight is even better!

3. Add Toppings & Enjoy!

When you’re ready to eat, give your oats a good stir and add a splash of milk if you like them a little thinner. Finish them off with an extra drizzle of maple syrup and a handful of pecans if you’re feeling fancy.

Enjoy!

Storage

These maple vanilla overnight oats will keep for up to 5 days in the fridge. I like to make a big batch on Sunday and work my way through them during the week. Just give them a good stir before eating and add a splash of milk if they’ve thickened up too much.

Maple Vanilla Overnight Oats FAQs

If these overnight oats made your morning a little easier (…and a lot tastier!), let me know. Leave a star rating and share your thoughts below!