Ingredients for Cinnamon Candy Apples

• Apples: Small, firm apples are easiest to coat and easiest to eat. I like tart Granny Smith apples because they balance the sweet shell, but a crisp red apple like Honeycrisp, Fuji, or Jonagold works well too.
• Red Hot candies: These melt into the syrup and flavor the whole coating. Any cinnamon candy like Red Hots will do the job.
• Light corn syrup: It helps keep the sugar from crystallizing so the shell turns out smooth and glassy instead of grainy. Golden syrup works too.
• Red food coloring: I don’t measure it too carefully and just give it a good splash. The Red Hots add plenty of color on their own.
• Sticks: If you can’t find candy apple sticks, look in the kids’ craft section for wooden craft sticks or grab wooden skewers from the grilling aisle. I’ve even used forks from my kitchen drawer, and when you’re done they go right in the dishwasher.

You’ll find the full amounts in the recipe card below.

How to Make Candy Apples at Home

1Prep the Apples

Wash and dry the apples, then twist off the stems by holding the stem in one hand and the apple in the other. Push a wooden stick about halfway into each apple through the stem end, and set them next to a greased baking sheet or buttered parchment paper.

2Stir Together the Candy Syrup

Add the sugar, light corn syrup, water, Red Hots, and red food coloring to a heavy medium saucepan and give it a gentle stir just to combine.

3Boil to 290°F Without Stirring

Clip on a candy thermometer and bring the syrup to a boil over medium heat. Keep cooking without stirring until it reaches 290°F, about 20 to 25 minutes, then move the pan off the heat and onto a hot pad.

4Dip and Swirl

Working quickly, dip an apple into the hot candy and swirl it until it’s evenly coated, then hold it over the pot for a few seconds so the extra can drip off. If the candy starts to thicken before you’re done, set the pan over very low heat for a minute.

5Let Them Set

Set each apple on the prepared pan and let them cool for at least an hour, until the shell is completely hard. If you’re short on time, you can speed things up in the refrigerator.

Tilt the pan as you go: Once you’ve dipped a few apples, the candy gets shallow fast. Tipping the pan to one side pools the syrup so the last apples get just as thick a coat as the first ones.

More Old-Fashioned Apple Recipes

• Old-fashioned apple dumplings
• Golden and flaky fried apple hand pies
• Jack-o-lantern apple pie with puff pastry
• Hot spiced apple cider

The Secret Is Dry Spinach

The one step that makes or breaks this dip is getting the water out of the spinach. Frozen spinach holds a surprising amount of liquid, and if it stays in, the dip turns thin and watery as it sits in the fridge. Thaw it completely, then press it in a fine-mesh strainer or squeeze it with your hands until hardly any more liquid comes out. It’s amazing how many kitchen tools you can do without when you just get in there with your hands. It’s the same reason I drain any salsa before layering it into my Tex Mex dip.

Helpful Tips Before You Start

• Move the spinach from the freezer to the fridge the night before so it’s fully thawed when you’re ready to mix.
• Snip the green onions right over the bowl with kitchen shears. It’s quicker than chopping and saves you a cutting board.
• Chop the water chestnuts small so every chip gets a little crunch without a big chunk.
• Give the dip at least 2 hours in the fridge before serving. Overnight is even better, and it leaves you time to roll up a batch of bacon wrapped dates stuffed with cheese.

How to Make Spinach Dip With Knorr Vegetable Mix

1Thaw and Squeeze the Spinach

Let the spinach thaw completely, then press out as much liquid as you can using a fine-mesh strainer or your hands. When it’s ready, it should look crumbly and feel nearly dry.

2Stir Everything Together

Add the spinach, sour cream, mayonnaise, vegetable recipe mix, green onions, and water chestnuts to a large bowl and stir until everything is evenly mixed.

3Chill and Serve

Cover the bowl and refrigerate the dip for at least 2 hours so the flavors can blend. Give it a quick stir and serve it with your favorite dippers.

More Party Dips and Appetizers

• Cranberry jalapeño cream cheese dip for the holidays
• Cheesy baked onion dip served warm from the oven

Spinach Dip FAQs

Is this spinach dip served cold?

Yes, this one is meant to be served cold, straight from the fridge. That’s part of what makes it so handy for parties, since it can wait in the fridge until your guests walk in the door.

Can I make spinach dip the day before?

Yes, and I think it’s even better that way. An overnight rest in the fridge gives the seasoning time to soften and blend into the sour cream, so the flavor tastes fuller the next day. It also leaves your oven free on party day for warm appetizers like stuffed pizza sticks.

Why did my spinach dip turn watery?

Almost every time, it’s because the spinach still had too much liquid in it. Squeeze it until it’s nearly dry before mixing, and the dip will stay thick in the fridge.

Can I leave out the water chestnuts?

Absolutely. The dip is just as good without them. For a little crunch without water chestnuts, stir in slivered almonds instead.

Start It Now for Next Year’s Gifts

Because vanilla needs 6 to 12 months to fully develop, the best time to start a batch is well before you plan to give it. Jars started this fall will be ready and waiting by next Christmas, right in time for baking your way through Southern Plate’s list of must-make Christmas cookies.

If you want to give it this year, you can still bottle it early and tie on a tag with a ready-to-use date, so the person you give it to knows to tuck it in the pantry and let it keep working.

Helpful Tips Before You Start

• Use clean, dry jars with tight-fitting lids. Two 16-ounce mason jars or one 32-ounce jar will hold a full batch.
• Split the beans but leave the seeds inside. Opening the pods is all it takes for the vodka to reach them.
• Keep the beans completely covered with vodka, and cut longer beans in half if they poke out of the top.
• Pick up gift bottles and a small funnel ahead of time so bottling day goes quickly. A bottle kit with stoppers, tags, and twine makes it even easier.

How to Make Homemade Vanilla Extract

1. Split the Vanilla Beans

Use a sharp paring knife to slice each bean lengthwise so the seeds inside are exposed. There’s no need to scrape them out.

2. Fill the Jars

Stand the beans in your jars, 9 in each 16-ounce jar or all 18 in one large jar, then pour in the vodka until the beans are completely covered. Seal the lids tightly and give the jars a gentle shake.

3. Let It Steep

Tuck the jars into a cool, dark cabinet away from the stove and sunny windows, and give them a shake every so often. The vodka starts out barely tinted and slowly turns a deep amber over the months.

4. Bottle It Up

When it’s ready, divide the beans among three clean, dry 8.5-ounce bottles, about 6 beans each, and cut them shorter if they don’t fit. Use a small funnel to pour in the extract, make sure the beans stay covered, and seal the bottles.

Ways to Use Homemade Vanilla

Use it anywhere a recipe calls for vanilla extract, measuring it the same way. A few of my favorite places to put it to work:

• Homemade banana pudding made from scratch
• Stifflemire’s melt-in-your-mouth sugar cookies
• Whipped cream made with evaporated milk for topping pies
• Stovetop hot chocolate on a cold night

Homemade Vanilla Extract FAQs

Do I need to scrape out the vanilla seeds?

No. Splitting the beans open lengthwise is enough for the vodka to reach the seeds, so you can drop the whole split pods right into the jar.

How do I know when it’s ready?

Give it at least 6 months. The color turns amber well before then, but color alone doesn’t tell you how strong the flavor is, so this is one recipe where waiting pays off. A full 12 months gives you the richest flavor.

Can I refill the bottles with vodka?

You can top off a bottle with a little vodka as you use it, but every refill dilutes the vanilla. When it starts tasting weak, add a few fresh beans and give it more time to infuse.

How much extract does one batch make?

You start with 24 fluid ounces of vodka, which fills three 8.5-ounce bottles with a little room at the top. The beans soak up some of the liquid, so the exact amount will vary a bit.

How long does homemade vanilla extract last?

Kept tightly sealed in a cool, dark cabinet with the beans covered, it keeps for years.

Just Like Cracker Barrel’s Hash Brown Casserole

What makes the Cracker Barrel hash brown casserole so good is how simple it is: shredded potatoes, cheddar, onion, and a creamy sauce, with no sour cream at all. Frozen shredded hash browns make it easy to recreate at home, since they’re already cooked and shredded and turn tender in the oven while the cheese and soup melt into a creamy sauce all around them.

We serve this at holiday dinners, family reunions, and any Sunday that needs a side everybody will eat, and it’s just as good at breakfast next to cheesy scrambled eggs as it is at supper next to baked ham.

If you love this one, I have a couple of other versions you might like too. My sour cream hash brown casserole has a little extra tang, and my cheesy potatoes with frozen hash browns are another one my family asks for.

Helpful Tips Before You Start

• Use a big bowl. Two pounds of hash browns take up a lot of room, and you’ll want plenty of space to stir everything evenly.
• Mix the wet ingredients first. Stirring the soup, butter, onion, and seasonings together before the potatoes go in keeps the sauce from clumping.
• Bake until it’s bubbly. Look for bubbling edges and a hot center, and keep in mind that hash browns straight from the freezer may need a little extra time, so check the middle with a spoon before you pull it out.
• Grease the dish. A light coat of butter or cooking spray keeps the edges from sticking, and those crispy edges are everybody’s favorite part, just like the corners of a pan of Mama’s creamy macaroni and cheese.
• Leave it uncovered so the cheese on top can brown. If you want even more crunch, try one of the toppings below.

How to Make Cracker Barrel Hash Brown Casserole

1. Mix the Sauce

Preheat the oven to 350°F. Add the diced onion, melted butter, cream of chicken soup, salt, and pepper to a large mixing bowl.

Stir with a large spoon until everything is well combined.

2. Add the Cheese

Stir in the shredded cheddar cheese.

3. Add the Hash Browns

Add the hash browns, which can go in still frozen or lightly thawed.

Stir until every shred is coated in the cheesy sauce.

4. Bake

Spread the potato mixture into a lightly greased 9×13 baking dish.

Bake at 350°F for about 30 minutes, until it’s hot and bubbly, and serve it warm next to something hearty like chicken fried steak.

What to Serve With Hash Brown Casserole

This casserole works at breakfast, brunch, or supper, so here are a few of the ways we like to serve it.

• For holidays: crock pot turkey breast or baked ham, with fresh green beans on the side
• For supper: cubed steak and milk gravy with fried okra, butter beans, and a skillet of cornbread
• For breakfast: a ham, egg, and cheese casserole or biscuits and sausage gravy
• Something green: quick fried turnip greens balance out all that cheese

Make-Ahead, Storage, and Freezing

Making it ahead

You can assemble the casserole up to a day ahead, cover it, and keep it in the fridge until you’re ready to bake, adding a few extra minutes since it starts out cold. It also works to bake it ahead, refrigerate it, and rewarm it in the oven.

Freezing

Cover the unbaked casserole tightly with foil and freeze it for up to 30 days. When you’re ready for it, let it thaw in the fridge for 24 hours and then bake as directed.

Leftovers

Leftovers keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months, and they reheat well in the microwave or in a 350°F oven. Leftovers are also really good tucked into breakfast burritos the next morning.

More Cheesy Potato Recipes

• Loaded Twice Baked Potatoes
• Garlic Mozzarella Mashed Potatoes
• MeMe’s Mashed Potatoes
• Loaded Potato Soup
• Crunchy Beef Casserole
• Stuffed Pepper Casserole

Why Is It Called Texas Caviar?

The name is a playful nod to the fancy caviar served at upscale restaurants, since black-eyed peas are about as far from fish eggs as you can get. The story goes that it was created by a New Yorker in the 1940s and first served on New Year’s in Houston, and it’s been a Southern party favorite ever since. You’ll also hear it called cowboy caviar.

Because it starts with black-eyed peas, it’s a natural fit for New Year’s Day, when a lot of Southerners eat black-eyed peas for luck. It’s just as at home at a summer cookout, a tailgate, or a potluck, since it’s served cold and only gets better as it sits.

Helpful Tips Before You Start

• Drain the cans well. Extra liquid waters down the dressing, so let everything drain for a minute in a colander. Rinsing the black-eyed peas is optional, but it gives you a cleaner flavor.
• Use kitchen shears for the green onions. Snipping them right over the bowl is so much easier than slicing them on a cutting board.
• Give it time to marinate. At least an hour in the fridge helps the flavors blend, and a few hours or overnight is even better. The same make-ahead idea works for a crunchy refrigerator salad.
• Stir before serving. The dressing settles to the bottom as it sits, so give it a good stir and use a slotted spoon if you’re serving it as a dip.
• Add avocado last. If you want to stir in diced avocado, add it right before serving so it stays green.

How to Make Texas Caviar

1. Combine the Vegetables

Drain all the cans well and add them one by one to a large bowl. Chop the fresh parsley and green onion and add them in too.

2. Add the Dressing

Pour the entire bottle of Italian dressing over everything and stir until it’s well combined.

3. Chill and Serve

Cover and refrigerate for several hours to let the flavors blend. Serve it with tortilla chips, corn chips, crackers, or veggie sticks, the same way you’d serve salsa.

If you’re setting out a whole dip spread, my game day dip recipes are a good place to start.

What to Serve With Texas Caviar

Texas caviar is great as an appetizer, but it also works as a side dish or a topping.

• As a dip: set it out with chips next to pimiento cheese dip, cheesy baked Vidalia dip, or Tex-Mex dip
• As a topping: spoon it over grilled chicken tenderloins, steak, or fish
• As a side: serve it with crock pot chicken fajitas in place of salsa or pico de gallo
• At a cookout: pair it with more cold sides from my ultimate list of BBQ side dishes

Storing Texas Caviar

Store leftovers in an airtight container in the fridge for up to 5 days. Any longer and the vegetables start to get mushy. Since it holds up so well, it’s a great make-ahead dish for parties, and it’s an easy one to bring to a potluck next to a batch of bruschetta with a Texas twist.

Ways to use the leftovers

• Mix it with cooked rice for a vegetarian rice salad.
• Toss it with fresh greens for a quick lunch salad.
• Fold it into an omelet.
• Spoon it over grilled meat or fish for supper.

More Texas-Inspired Recipes

• Pimiento Cheese Dip
• Cheesy Baked Vidalia Dip
• Bruschetta with a Texas Twist
• Texas Turtle Sheet Cake
• Steak Sandwiches
• Black-Eyed Peas and Hoppin’ John

An Old-Fashioned Supper From Aunt Kathy

My Mama’s sister, Aunt Kathy, is the one who told her about this Swiss steak recipe, and it’s been passed around our family for decades. Aunt Kathy cooks hers in a Dutch oven. I love my Dutch oven too, but I reach for the slow cooker any time I can skip heating up the big oven.

It’s one of my favorite Sunday suppers to set and forget before church. The beef and onions cook down in a rich tomato sauce, and all you have to do when you get home is put on a pot of rice.

If you’d rather bake yours like Aunt Kathy, I have a Swiss steak in the oven recipe too. This one is for the days you want supper waiting on you.

Helpful Tips Before You Start

• Skip the browning. Cube steak gets tender in the slow cooker on its own. Browning adds a little color, but you won’t miss it under all that sauce.
• Use a 5 or 6-quart slow cooker. The steaks can overlap a little. Just make sure the sauce covers them.
• Know your slow cooker. A newer slow cooker can run an extra hour with no trouble. Older ones, around 7 to 10 years old, tend to cook unevenly and can scorch, so keep an eye on yours.
• Leave the lid on. Every peek lets heat out and adds cook time.
• Thaw the steak first. Frozen meat stays too long at unsafe temperatures in a slow cooker, so thaw cube steak in the refrigerator overnight.
• Want a thicker sauce? Stir 1 tablespoon of cornstarch into 2 tablespoons of cold water. Stir it into the crock pot and cook on high, uncovered, for the last 20 to 30 minutes. I usually leave mine thin since it soaks right into garlic mozzarella mashed potatoes.

How to Make Swiss Steak in a Crock Pot

1. Mix the Sauce

Add the tomatoes, tomato sauce, oregano, salt, pepper, garlic powder, and paprika to a large bowl.

Give it a good stir.

2. Slice the Onion

Slice the onion however you like. Thick slices hold their shape, and thin slices melt into the sauce.

3. Layer the Steak and Onions

Place the cube steaks in the bottom of the slow cooker. There’s no need to pound or brown them first.

Scatter the onions over the top.

4. Add the Sauce and Cook

Pour the tomato mixture over everything. Cover and cook on low for 7 to 9 hours or on high for 4 to 5 hours.

5. Serve

When it’s ready, the Swiss steak will be so tender you can cut it with a fork. Spoon plenty of that sauce over the top and serve it over rice, egg noodles, or cheesy mashed potatoes.

Easy Swiss Steak Variations

• Add more vegetables: Stir in 1 cup each of chopped bell pepper, carrots, celery, or mushrooms with the onion.
• Try a different cut: Round steak, chuck steak, or cubed stew meat all work here. Thicker cuts may need the longer end of the cook time.
• Bump up the flavor: Swap the garlic powder for a couple of cloves of minced garlic, and add a teaspoon of Worcestershire sauce.
• Keep it lower carb: Serve it over cauliflower rice instead of white rice.

What to Serve With Swiss Steak

I like mine over white rice. I buy rice in bulk, so working it into a few suppers each week helps our grocery budget. That sauce needs something to soak it up, though, so anything starchy works.

• Under the steak: rice, egg noodles, cheesy mashed potatoes, or garlic mozzarella mashed potatoes
• On the side: sweet and sour green beans, candied carrots, or fried cabbage with bacon
• For sopping: homemade dinner rolls or a skillet of cornbread
• To finish: a tall glass of sweet tea and a bowl of homemade banana pudding

Crock Pot Swiss Steak FAQs

What is Swiss steak?

Swiss steak is beef that’s been tenderized and then braised low and slow in a tomato sauce. The name comes from “swissing,” an old term for pounding or rolling meat to tenderize it.

Is cube steak the same as Swiss steak?

Cube steak is the cut of beef, and Swiss steak is the dish you make with it. Cube steak is usually round steak that’s been run through a tenderizer, which is why it works so well here.

Do I need to brown the cube steak first?

No. The long, slow cook time makes it tender without browning, and the tomato sauce gives it plenty of color and flavor.

Can I put frozen cube steak in the crock pot?

Thaw it in the refrigerator first. The USDA advises against cooking frozen meat in a slow cooker because it can stay at unsafe temperatures for too long.

Why is my Swiss steak tough?

Most of the time it just needs more time. Cover it and keep cooking for another 30 to 60 minutes, then check again.

What’s the difference between Swiss steak and chicken fried steak?

Chicken fried steak is breaded, fried, and served with cream gravy. Swiss steak is never breaded and simmers in tomato sauce instead. If you love cube steak, try my Southern cubed steak and milk gravy next.

More Southern Steak Suppers

• Hamburger Steak with Fried Onions
• Chicken Fried Steak
• Southern Cubed Steak and Milk Gravy
• Swiss Steak in the Oven
• Slow Cooker Pot Roast
• Slow Cooker Meatloaf
• Steak Kabobs in the Oven

What Is Irish Potato Candy?

The name is a little confusing, because these candies don’t come from Ireland and there’s no potato in them. Irish potato candy is a traditional candy from 19th-century Philadelphia, and around there you’ll often hear them called Irish potatoes. The cinnamon coating makes each little ball look like a tiny potato, which is where the name comes from.

Some folks call them coconut truffles, and that’s not far off. The filling is soft, sweet, and creamy with plenty of coconut texture, and the cinnamon on the outside adds just a little warmth.

This is a different candy from Southern old-fashioned potato candy, which really is made with mashed potato and rolled up with peanut butter. Both are delicious, but they’re not the same thing.

Helpful Tips Before You Start

• Soften the cream cheese and butter. Cold cream cheese leaves little lumps, so let both sit out until they’re easy to press with a finger.
• Scrape the bowl often. A quick scrape after each addition makes sure everything gets mixed in evenly.
• Don’t skip the chill. Thirty minutes in the fridge firms up the mixture so it’s much easier to shape.
• Dampen your hands if it sticks. If the mixture gets sticky while you’re rolling, slightly damp hands help it shape smoothly.
• Keep them cold. Because they’re made with cream cheese, these candies need to stay refrigerated, just like cream cheese mints.

How to Make Irish Potato Candy

1. Beat the Cream Cheese and Butter

Combine the cream cheese, butter, vanilla, and salt in a mixing bowl.

Using a stand mixer with the paddle attachment or an electric hand mixer, beat on medium speed for 2 to 3 minutes until it’s fluffy and smooth, then scrape down the sides of the bowl.

2. Add the Powdered Sugar

With the mixer on low, add the powdered sugar slowly.

Turn the speed back up to medium and mix for about 1 minute until smooth, then scrape down the bowl again.

3. Mix In the Coconut

Add the coconut and mix on low until it’s well combined.

4. Scoop and Chill

Line a baking sheet with parchment paper or spray it lightly with vegetable oil.

Scoop the coconut mixture onto the baking sheet by the tablespoon. They can sit close together, but don’t let them touch. Once you’ve used all the mixture, refrigerate the tray for 30 minutes, which is just enough time to stir up a batch of no-bake chocolate cookies if you’re making a candy tray.

5. Shape and Roll in Cinnamon

Put the cinnamon in a small bowl or on a plate. Roll each coconut ball into a little potato shape.

Gently roll each one in the cinnamon to coat it, then set it back on the tray. Keep the candies in the fridge until you’re ready to serve them.

Serving Irish Potato Candy for St. Patrick’s Day

These candies are a fun addition to a St. Patrick’s Day spread, and they look especially cute piled into a little bowl or a basket lined with green tissue paper. I like to set them out with a few other St. Patrick’s Day recipes, like a plate of mint chocolate chip cookies, after a pot of crock pot corned beef and cabbage.

They also make a sweet homemade gift. Pack them in a small tin or candy box lined with wax paper and keep them in the fridge until you hand them off.

Storage

Store Irish potato candy in an airtight container in the fridge for up to 5 days. You can also freeze them in a container or freezer bag for up to 3 months, then thaw them in the fridge or at room temperature before serving. If you’re building a candy tray, they keep right alongside homemade caramels in the fridge.

More Homemade Candy Recipes

• Potato Candy (Made the Ole Fashioned Way)
• Peanut Butter Candy
• Homemade Caramels
• Strawberry Candy
• Homemade Peanut Butter Cups
• Cream Cheese Mints
• Coconut Coated Oreo Balls

A New Supper From Leftover Meatloaf

My husband and I first fell for this casserole made with leftover sloppy joe meat, so one night I decided to try it with meatloaf and meatloaf sauce instead. It was every bit as good as we’d hoped, and it’s been our go-to for leftover meatloaf ever since.

You cook the pasta, stir the cheeses together, and layer everything in a 9×13 dish, so there’s very little hands-on work. It’s a good one to keep in mind whenever you make a big meatloaf like my slow cooker meatloaf, since you can plan for leftovers on purpose.

Helpful Tips Before You Start

• Don’t overcook the pasta. Cook it just to the low end of the package time, since it’ll soften a bit more in the oven.
• Crumble the meatloaf into small pieces. Smaller crumbles spread more evenly and make the casserole easier to cut and serve.
• Spread the sauce to the edges. Covering the whole top keeps the edges from drying out while it bakes.
• Bake uncovered. That lets the top get bubbly and a little browned in spots.
• Let it rest a few minutes. A short rest after baking helps the layers set, so each serving holds together, the same way you’d let lasagna rest.

How to Make Meatloaf Casserole

1. Cook the Pasta

Cook and drain the pasta according to the package directions.

Spread the pasta in the bottom of a 9×13 baking dish.

2. Mix the Cheeses

In a large bowl, stir the ricotta and mozzarella together until they’re well combined.

3. Layer the Casserole

Spread half of the cheese mixture over the pasta.

Top it with half of the meatloaf sauce, spreading it out to cover the whole top.

Add all of the crumbled meatloaf in an even layer. Mine was straight from the fridge, in case you’re wondering.

Top the meatloaf with the rest of the cheese mixture.

Spread the remaining sauce over the top.

4. Bake

Bake uncovered at 350°F for 30 minutes, or until it’s hot and bubbly.

Scoop out a big serving and enjoy it with a side of fresh green beans and a warm dinner roll.

What to Serve With Meatloaf Casserole

• Vegetables: fresh green beans, candied carrots, or a simple green salad
• Bread: homemade dinner rolls or garlic bread
• Potatoes: loaded twice baked potatoes if you want a really hearty supper

Storing and Freezing

Store leftovers in an airtight container in the fridge for up to 3 days and reheat them in the microwave. You can also freeze leftovers for up to 3 months, then thaw them overnight in the fridge before reheating.

If you make meatloaf often, my guide to making and freezing meatloaf walks through how to freeze it ahead so you always have some on hand for a casserole like this one.

More Ground Beef and Casserole Recipes

• Meatloaf Burgers
• Italian Meatloaf
• Sloppy Joe Casserole
• Slow Cooker Sloppy Joes
• Chicken Noodle Casserole
• Crunchy Beef Casserole

A Southern Snow Day Tradition

Living in Alabama, snow isn’t something we see often, and we usually count ourselves lucky to get a dusting once a decade. So the morning we woke up to a full 10 inches, folks started asking about snow cream on Facebook before I’d even had my coffee.

My snow cream recipe is simple, because I’m not one to complicate a good thing. You stir sweetened condensed milk into freshly fallen snow until it’s smooth and creamy, and that’s it. Serve it the same way you’d serve a scoop of vanilla ice cream, and pair it with a mug of old-fashioned stovetop hot chocolate once everybody comes in from sledding.

The usual disclaimers apply, of course. If the dogs have already tromped through the yard this morning, you’re probably better off with plain old ice cream. I set clean dishpans out the night before so there’s a pile of fresh snow waiting when we wake up.

Helpful Tips Before You Start

• Catch the snow in a clean pan. Setting a clean dishpan or large bowl outside overnight keeps the snow away from the ground, the street, and anything the wind blows around.
• Use it the same day. Wind tends to leave a fine layer of dirt on snow within a day, so make your snow cream as soon as your pan is full.
• Chill the condensed milk. Popping the can in the fridge for an hour or so before you start keeps the snow from melting as quickly when you stir.
• Work fast and serve right away. Snow cream is at its best the minute it’s mixed, so have your bowls, spoons, and toppings out before you bring the snow inside.
• Add a pinch of salt. A tiny pinch of salt balances the sweetness, the same way it does in homemade hot fudge.

How to Make Snow Cream

1. Add the Condensed Milk

Pour the sweetened condensed milk over the freshly fallen snow in a big bowl.

2. Stir Really Well

Stir it well, and then stir it a little more, until the milk is mixed all the way through and the snow cream is smooth and creamy.

3. Serve

Scoop the snow cream into glasses or bowls and serve it right away. The kids love to add sprinkles, but you can top it however you like, and it’s especially good next to a mug of red velvet hot chocolate.

Make It a Snow Day

Snow days don’t happen often around here, so when they do we make a whole day of it. Snow cream is the main event, but a pot of soup from my cozy soup recipes list keeps everybody warm at lunch, and a batch of homemade hot chocolate mix means there’s always a warm mug waiting by the door.

If the snow sticks around long enough, it’s also a good excuse to bake. My Christmas cut-out cookies are a fun project for little hands, and they hold up well for decorating.

Storing Snow Cream

I usually set the leftover snow cream on the back porch so we can go back for seconds later in the day. You can also cover it or move it to an airtight container and keep it in the freezer for up to 1 week. It will firm up as it freezes, so let it sit out for a few minutes before scooping. If you’d like a homemade ice cream that’s made to keep in the freezer, my no churn blackberry ice cream is a good one.

More Homemade Ice Cream Recipes

• Viennetta Ice Cream Cake
• Strawberry Ice Cream Pie
• No Churn Ice Cream With Fresh Blackberries
• Homemade Peach Ice Cream (No Eggs Needed)
• Deep Fried Ice Cream Milkshakes
• Ice Cream Grahamwiches

Why Kielbasa Works So Well for Busy Suppers

Kielbasa is a smoked Polish sausage, and you’ll find it in just about every grocery store packaged in a big horseshoe-shaped link. It’s one of the most versatile meats you can keep in the fridge, because it works at breakfast with eggs and hash browns, at lunch on a sandwich, and at supper in a skillet, a sheet pan, or a pot of beans.

It pairs with rice, pasta, bread, and potatoes, plus sauerkraut, cabbage, and peppers, which means you can usually build a meal around whatever you already have on hand. When I need something hearty that the whole family will eat, kielbasa is one of the first things I reach for, right along with a pound of ground beef for hamburger steaks.

Kielbasa Recipes With Potatoes

1. Simple and Delicious Kielbasa Skillet

This one-pan kielbasa skillet is one of my favorite weeknight suppers. It’s quick, it’s flexible enough to use whatever vegetables you have, and I especially like it made with turkey kielbasa.

2. Sheet Pan Low Country Seafood Boil

All the flavor of a Lowcountry boil with kielbasa, shrimp, corn, and potatoes roasted together on one sheet pan, with no giant pot of boiling water required.

3. Sausage and Sweet Potato Sheet Pan Dinner

Polish sausage, sweet potatoes, and broccoli roast together until the edges caramelize, and cleanup is just one pan.

Kielbasa With Rice and Beans

4. Classic Chicken Bog With Smoky Sausage

Chicken bog is a Carolina classic made with chicken, rice, and smoked sausage all cooked together in one pot, and it’s the kind of supper that feeds a crowd without much fuss.

5. Simple Red Beans and Rice

Red beans simmer with a ham bone and smoked sausage until they’re creamy and rich, then get spooned over a bowl of white rice. Serve it with a skillet of cornbread for sopping.

6. Classic Cajun Jambalaya

Smoky sausage, tender chicken, and a bold homemade Cajun seasoning give this jambalaya plenty of flavor in every bite.

7. Red Beans and Cornbread

A hearty, budget-friendly casserole with beans, Polish sausage, green chilies, and tomatoes under a sweet cornbread topping.

Kielbasa Sandwiches and Hot Dogs

9. Hot and Hearty Banjo Pickers

I call these the sandwiches that’ll make you sing. Kielbasa, sauerkraut, Swiss cheese, banana peppers, mayo, and mustard get piled onto French bread, and it’s so hearty you won’t want to share. Serve them with kettle chips or a side of baked beans.

10. Copycat J Dawgs Hot Dogs With Secret Sauce

This copycat of the famous Utah hot dog stand gives you the choice of an all-beef frank or a savory Polish sausage, topped with a tangy secret sauce.

What to Serve With Kielbasa

• Potatoes: mashed potatoes, fried potatoes, or hash brown casserole
• Vegetables: fried cabbage, fresh green beans, or fried okra
• Bread: buttermilk cornbread or homemade dinner rolls
• Something cool: a scoop of coleslaw or a glass of sweet tea

More Easy Skillet Suppers

• One Skillet Chili Bake
• Skillet Lasagna
• Creamy Chicken Skillet
• Garden Skillet Supper
• Slow Cooker Italian Sausage and Peppers

Old-Fashioned Fudge With Evaporated Milk

I like to say a good fudge recipe isn’t just a recipe, it’s ammunition. Hold out a plate of homemade fudge and you can get your car tuned up, your grass cut, and the doors to just about any building held open for you.

Mama has made her fudge this way for as long as I can remember. The butter, sugar, and evaporated milk boil together until they hit the soft ball stage, and then the chocolate chips, marshmallow creme, and vanilla get stirred in off the heat. The marshmallow creme is what makes this fudge so forgiving, because it keeps the texture smooth and creamy instead of grainy.

This recipe uses evaporated milk, not sweetened condensed milk, and the two aren’t interchangeable. If you’ve ever wondered about the difference, I explain it in my post on what evaporated milk is and how to make it.

Helpful Tips Before You Start

• Measure everything first. Once the sugar mixture reaches the soft ball stage, things move fast, so have the chocolate chips, marshmallow creme, vanilla, and pecans opened and ready to go.
• Use a heavy saucepan. A heavy-bottomed pot heats evenly and keeps the sugar from scorching on the bottom.
• Check your thermometer. Clip it on so the tip sits in the liquid without touching the bottom of the pot. You can test it ahead of time in boiling water, where it should read 212°F at sea level.
• Stir constantly. Keep the spoon moving the whole time the mixture boils so the milk doesn’t stick and burn.
• Butter the pan before you start. You won’t have time once the fudge is ready to pour, and a well-buttered 9×13 pan makes it easy to cut clean squares later. I do the same thing before making peanut butter fudge.

How to Make Chocolate Fudge

1. Combine the Butter, Sugar, and Evaporated Milk

Place the butter in a heavy saucepan.

Add the sugar.

Pour in the evaporated milk.

2. Clip On the Candy Thermometer

Clip the candy thermometer to the side of the pot so just the tip sits in the liquid. Most thermometers have the soft ball stage marked right on them, which makes it easy to watch for.

While the pot heats, smear butter all over the bottom and sides of a 9×13 pan.

3. Boil to the Soft Ball Stage

Bring the mixture to a rolling boil over medium-high heat, stirring constantly, and keep an eye on the thermometer. It takes about 5 minutes to reach the soft ball stage, which is 238°F.

4. Stir In the Chocolate and Marshmallow Creme

As soon as it reaches the soft ball stage, take the pot off the heat and pour in the chocolate chips.

Add the marshmallow creme and stir it in.

Add the vanilla and the pecans, if you’re using them.

Keep stirring until the chocolate chips are completely melted. It takes a few minutes, but they’ll get there.

5. Pour, Cool, and Cut

Pour the fudge into the buttered pan and spread it into an even layer.

Let the fudge cool completely before cutting it into squares, which usually takes a few hours at room temperature. Once it’s set, it’s ready for a holiday candy tray next to some peppermint bark.

Storing, Freezing, and Gifting Fudge

• Fridge: Store fudge in an airtight container in the refrigerator for up to 1 week. It keeps at room temperature too, but it gets quite soft.
• Freezer: Wrap the fudge well and freeze it for up to 3 months. Thaw it in the fridge before serving.
• Gifting: Cut the fudge into squares and layer it between sheets of wax paper in a tin. It’s one of my favorite homemade Christmas food gifts, right alongside a batch of my must-make Christmas cookies.
• Leftovers: Crumble a piece of fudge into a mug of hot milk for the richest hot chocolate you’ve ever had, or melt it down and spoon it over ice cream like homemade hot fudge.

Chocolate Fudge FAQs

Why didn’t my fudge set?

It most likely didn’t get hot enough. The sugar mixture has to reach the soft ball stage, 238°F, or the fudge will stay soft and sticky.

Why is my fudge grainy?

Grainy fudge usually comes from sugar crystals forming, either from cooking it too long or from sugar on the sides of the pot getting stirred back in. The marshmallow creme in this recipe helps a lot with that, so stir constantly and don’t overcook it.

Can I make fudge without a candy thermometer?

You can use the cold water test. Drop a little of the hot mixture into a glass of very cold water, and when it forms a soft ball you can pick up and squish between your fingers, it’s ready. A thermometer is a lot more reliable, though.

Can I use sweetened condensed milk instead of evaporated milk?

Not in this recipe. Sweetened condensed milk has a lot of sugar already added, so swapping it in would throw off the whole recipe.

How far ahead can I make fudge for the holidays?

It keeps for about a week in the fridge or up to 3 months in the freezer, so you can make it well ahead of a holiday party or divinity and candy-making day.

The Story Behind These Butter Pecan Muffins

This recipe came to us from Jeff Cook, who played lead guitar and that roaring fiddle for the band Alabama. We grew up huge Alabama fans, with the t-shirts and records to prove it, and the first record I ever bought with my own money was “Mountain Music.”

Jeff and his wife sat down with Mama one day and, like most Southerners do, they got to talking about food. He told her these butter pecan muffins were what he baked for all of his neighbors every Christmas, and that everyone raved about them but no one could ever figure out the secret ingredient. Mama texted me the recipe with two words, “Call me,” and I had my husband out buying butterscotch schnapps that same night.

Of everything people said about Jeff, the compliment that stuck with Mama was the simplest one: he was just the nicest person. These muffins are a sweet way to remember that, and they’re every bit as easy as my cake mix cherry crumb cake.

Helpful Tips Before You Start

• Read your cake mix box. Since the schnapps replaces the water, check the box for the exact amount of liquid, eggs, and oil before you start.
• Use liners or grease the pan well. Parchment tulip liners make these look bakery-pretty, and they keep the muffins from sticking.
• Fill the cups about two-thirds full. A large cookie scoop helps every muffin bake at the same speed.
• Top with extra pecans. A few chopped pecans on top of each muffin before baking gives them a pretty, toasty finish.
• Don’t overmix. Stir just until the batter is smooth and the pecans are mixed in, like you would for pecan pie muffins.

How to Make Butter Pecan Muffins

1. Mix the Batter

Preheat the oven to 350°F. Add the eggs, oil, and butterscotch schnapps to a mixing bowl, then add the cake mix.

Mix for about 2 minutes, the same way you would for a regular cake mix.

2. Add the Pecans

Stir in the chopped pecans until they’re mixed all the way through. It only takes a few seconds.

3. Fill the Muffin Tin

Line a muffin tin with liners or grease it well.

Divide the batter between the cups, filling each one about two-thirds full, and sprinkle a few extra pecans on top.

4. Bake

Bake at 350°F for about 20 to 25 minutes, until the tops are golden and a toothpick inserted in the center comes out clean. Your whole house will smell like butterscotch and pecans.

5. Cool and Serve

Let the muffins cool in the pan for a few minutes, then move them to a wire rack. They’re wonderful warm with a little butter. If you’re baking for a crowd, peach cobbler muffins make a nice second batch.

What to Serve With Butter Pecan Muffins

• For breakfast or brunch: cheesy scrambled eggs and banana French toast with pecans
• With a warm drink: a cup of coffee or a mug of old-fashioned stovetop hot chocolate
• On a holiday treat tray: next to pecan bars and a batch of chocolate pretzel bark

Storing and Gifting

Store the muffins in an airtight container at room temperature for up to 3 days, or freeze them in a freezer bag for up to 3 months. Thaw them at room temperature, or warm them in the microwave for a few seconds.

To share them the way Jeff did, wrap a few in a tin or a bakery box lined with parchment. They make a sweet addition to a box of homemade Christmas food gifts for neighbors.

More Muffin and Pecan Recipes

• Pecan Pie Muffins
• Peach Cobbler Muffins
• Pumpkin Spice Muffins With Streusel
• Gingerbread Muffins
• Monkey Bread Muffins
• Homestead Banana Bread
• Perfect Pecan Pie

A Fresh Take on the Classic French’s Green Bean Casserole

Most of us grew up on the version made with canned green beans and condensed cream of mushroom soup, and there’s nothing wrong with that one. But once you make the sauce yourself with real mushrooms, shallot, and garlic, it’s hard to go back. The flavor is deeper, the sauce is silkier, and the green beans stay crisp-tender instead of sinking into a soft pile.

It doesn’t take much more work than the classic, either. You blanch the beans, make a quick mushroom sauce in an oven-safe skillet, stir everything together with some of the French’s onions, and bake it with the rest of the onions on top.

If you’re still planning the rest of the meal, my list of the best Thanksgiving menu ideas has everything from the turkey to dessert.

Helpful Tips Before You Start

• Don’t skip the ice bath. Plunging the blanched green beans into ice water stops the cooking right away, which keeps them bright green and crisp-tender after baking.
• Chop the mushrooms finely. Small pieces cook down faster and give you a smoother, more spoonable sauce.
• Whisk the liquid in slowly. Adding the broth and milk a little at a time keeps the sauce smooth and lump-free.
• Save most of the onions for the top. Stirring in about a third of the onions flavors the sauce, while the rest stay crisp on top.
• Use an oven-safe skillet. You can make the sauce, stir in the beans, and bake it all in one pan, which means one less dish to wash on a holiday when the oven is already full of Jiffy corn casserole and rolls.

How to Make Homemade Green Bean Casserole

1. Blanch the Green Beans

Bring a large pot of salted water to a boil. Add the green beans and cook for about 5 minutes, until they’re bright green and tender but still a little crisp, then use a slotted spoon to move them to an ice water bath. If you’re new to blanching, my post on how long to cook fresh green beans walks through the timing.

2. Start the Mushroom Sauce

Heat the butter or olive oil in a large oven-safe skillet over medium heat. Add the shallot and garlic with a pinch of salt and pepper and cook for 2 to 3 minutes, until fragrant.

Add the finely chopped mushrooms and cook over medium-high heat for 3 to 4 minutes, until they’re lightly browned.

3. Build the Sauce

Sprinkle in the flour and stir to coat the vegetables, then cook for about a minute to get rid of the raw flour taste.

Slowly whisk in the vegetable broth, followed by the milk, and keep whisking until it starts to bubble and thicken. Season with salt and pepper and let it simmer on low for 5 to 7 minutes, until it looks like a thick, spoon-coating cream of mushroom soup.

4. Add the Onions and Green Beans

Take the skillet off the heat and stir in about a third of the crispy onions so they melt into the sauce.

Add the green beans and toss until everything is evenly coated.

5. Bake

Top with the remaining onions and bake at 400°F for 15 minutes, until it’s hot, bubbly, and golden on top. Serve it right away while the onions are at their crispiest.

What to Serve With Green Bean Casserole

• For Thanksgiving: crock pot turkey breast with easy turkey gravy, marshmallow sweet potato casserole, and homemade dinner rolls
• For Christmas or Easter: baked ham with cheesy hash brown casserole
• For Sunday supper: butter roasted chicken or slow cooker pot roast with squash casserole
• For dessert: a slice of pecan pie

Make-Ahead, Storage, and Reheating

Making it ahead

You can blanch the green beans and make the mushroom sauce up to a day ahead and keep them covered in the fridge. When you’re ready, stir them together, top with the onions, and bake, adding a few extra minutes since everything starts cold. Waiting to add the onions until right before baking keeps them crisp, and make-ahead sides like this and my freezer mashed potatoes take a lot of pressure off Thanksgiving morning.

Leftovers

Store leftovers in an airtight container in the fridge for 3 to 4 days. The onions will soften, but the flavor stays delicious. Reheat it in the oven for the best texture, and add a handful of fresh onions on top if you want the crunch back.

More Green Bean and Holiday Side Recipes

• Sweet and Sour Green Beans
• Last Minute Green Beans
• How Long to Cook Fresh Green Beans
• Freezer Mashed Potatoes
• Jiffy Corn Casserole
• Ultimate Thanksgiving Side Dish Recipes

Sweet, Salty, and Ready in 45 Minutes

Chocolate bark is one of the easiest candies there is, because you’re really just melting chocolate, spreading it out, and covering it with good things. There’s no candy thermometer and no baking, and you don’t have to worry about tempering for a homemade batch like this one.

What makes this version special is the layering. Semi-sweet chocolate makes the base, milk chocolate and melted peanut butter chips get swirled through the top, and then the pretzels, peanut butter cups, and peanuts get pressed right in before it sets. Every piece ends up a little different, with salty crunch in one bite and creamy peanut butter in the next.

It’s a great recipe for gifting, a party snack tray, or keeping in the fridge for when the sweet tooth hits. If you’re putting together a whole holiday candy spread, it sits right at home next to my old-fashioned chocolate fudge and peppermint bark.

Helpful Tips Before You Start

• Chop and measure the toppings first. Chocolate starts to set quickly once it’s spread out, so have the pretzels, peanut butter cups, and peanuts ready to go before you melt anything.
• Melt low and slow. Microwave the chocolate in short bursts and stir between each one. Chocolate scorches easily, and stirring helps the chips finish melting from the residual heat.
• Keep water away from the chocolate. Even a drop of water can make melted chocolate seize up and turn grainy, so use a dry bowl and a dry spatula.
• Don’t overswirl. A few passes with a knife or toothpick is all it takes. If you keep going, the colors blend together and you lose that pretty marbled look.
• Press the toppings in gently. Pressing them lightly into the warm chocolate keeps them from falling off once the bark is broken into pieces.

How to Make Chocolate Pretzel Bark

1. Prep the Pan and Toppings

Line a large baking sheet with parchment paper, and roughly chop the mini peanut butter cups.

2. Melt and Spread the Semi-Sweet Chocolate

Melt the semi-sweet chocolate chips in the microwave in 30-second intervals, stirring between each, until smooth.

Spread the melted chocolate onto the parchment in an even layer about 1/4-inch thick.

3. Add the Milk Chocolate

Melt the milk chocolate in 20-second intervals until smooth, then spoon or drizzle it over the semi-sweet chocolate.

4. Add the Peanut Butter

Stir the peanut butter chips and creamy peanut butter together in a microwave-safe bowl and microwave in 20-second intervals until smooth. Spoon it over the chocolate.

5. Swirl

Use a knife or toothpick to gently swirl the milk chocolate and peanut butter through the semi-sweet chocolate, stopping while you can still see all three colors.

6. Add the Toppings

While the chocolate is still soft, scatter the pretzels, chopped peanut butter cups, and peanuts over the top and gently press them in.

Finish with a sprinkle of flaky sea salt.

7. Chill and Break

Refrigerate the bark for about 30 minutes, until it’s completely firm. Then break it into irregular pieces and serve. If you’re building a candy tray, chocolate meltaways are another easy one to make alongside it.

How to Serve and Gift Chocolate Bark

This bark is wonderful with a hot cup of coffee or a mug of stovetop hot chocolate, and it’s an easy addition to any dessert tray or game day snack table.

For gifting, layer the pieces between sheets of wax paper in a tin or a cellophane bag tied with ribbon. It pairs nicely with other homemade Christmas food gifts like peanut butter fudge and a batch of my must-make Christmas cookies.

Storing Chocolate Bark

Store the bark in an airtight container in a cool spot for up to 1 week, or keep it in the refrigerator for up to 2 weeks. If your kitchen runs warm, the fridge is the better choice, since chocolate softens quickly in the heat.

If you’re making it ahead for a party, break it into pieces and keep it chilled until you’re ready to set it out. It’s one of the easiest make-ahead treats around, right up there with no-bake chocolate cookies.

More Easy Candy Recipes

• Peppermint Bark
• Chocolate Peanut Butter Fudge
• Irish Potato Candy
• Cream Cheese Divinity
• Peanut Butter Candy
• Chocolate Meltaways

A Classic Rice Krispie Treat, Made Extra Special

Rice Krispie treats are one of those things everybody loves. The adults get a hit of nostalgia, and the kids can’t get enough. As much as I love how good they taste, my favorite thing about them is how easy they are to customize. I’ve made Lucky Charms Rice Krispie Treats for St. Patrick’s Day and Red, White, and Blue Rice Krispie Treats for the Fourth of July, and this time I wanted to dress them up a little. That is… if a Rice Krispie treat can even be fancy!

It’s amazing how much flavor brown butter adds to whatever you’re baking. My Warm Brown Butter Pear Muffins are a great example, so I knew that stirring it into Krispie treats would be something special. Toasty and nutty with a hint of caramel, it makes every chewy, gooey bite so good you’ll be reaching for another!

Ingredients

• Unsalted butter
• Bags of mini marshmallows
• Vanilla extract
• Fine sea salt
• Rice Krispies cereal
• Flaky sea salt (for the topping)

How to Make Brown Butter Sea Salt Rice Krispies

1. Prepare Your Baking Dish

Grab a 9×13-inch baking dish and line it with parchment paper, or just give it a light coating of butter — either works great!

2. Melt the Butter

Next, melt the butter in a large pot over medium heat. Keep cooking and stirring frequently for about 4 to 6 minutes until the butter foams and turns a beautiful golden brown.

3. Melt the Marshmallows

Reduce the heat to low and toss in all but about 2 cups of the mini marshmallows. Stir until they’re completely melted and smooth.

4. Fold in the Rice Krispies & Marshmallows

Fold in the Rice Krispies until they’re evenly coated, then gently fold in the rest of the marshmallows you set aside.

5. Press Mixture Into the Pan

Now transfer the mixture to the prepared pan and gently press it into an even layer. Try not to pack it down too firmly, or it’ll lose that light, airy texture.

6. Add Sea Salt, Let Cool, & Serve

Sprinkle flaky sea salt over the top and let everything cool for about 30 minutes. Then lift it out of the pan and cut into squares. Easy as that!

How to Store

Store your Rice Krispies treats in an airtight container at room temperature, and they’ll keep well for up to 3 days.

Brown Butter Sea Salt Rice Krispies FAQs

Did these disappear from the pan as fast as they did in my house? Tell me all about it in the comments and don’t forget to leave a star rating!

Simple, Sweet, and Totally Addictive

I’ve never been able to make a batch of these candied peanuts without sneaking a handful before they’re even cool. These things are that good. And I’d be remiss not to mention that they require some serious self-control to avoid eating the whole batch in one sitting!

When you want these, you want them bad, so luckily they cook up quick and easy. All you need is a little patience while the sugar syrup cooks down and coats the peanuts, and for me, watching it happen is half the fun! I kept the recipe simple for that classic, old-fashioned flavor, but I’ve also included a few variations below if you want to switch things up.

A bowl of these is perfect for game day, just as good set out as an after-dinner nibble for the grown-ups, and they make a wonderful homemade gift during the holidays, right there with my Holiday Popcorn Crunch and Best Ever Vanilla Chai Powder Mix!

Ingredients

1. Raw peanuts
2. White sugar (or brown sugar for a sweeter version)

How to Make Easy Candied Peanuts

1. Preheat the Oven

Preheat your oven to 300°F and get out an ungreased cookie sheet.

2. Dissolve the Sugar

Grab a medium saucepan and toss in your sugar and water. Set it over medium heat and give it a stir until the sugar is fully dissolved.

3. Add the Peanuts

Next, add your peanuts into the sugar water, keeping the heat on medium.

You’ll want to stir this constantly until the peanuts are fully coated and all of the syrup has been absorbed. It takes about 30 minutes, but it’s worth it!

4. Roast in the Oven

Now, spread those boiled peanuts out onto your ungreased cookie sheet. Place them in the oven for 30 minutes, giving them a stir every 10 minutes or so to make sure they don’t burn.

5. Cool & Serve

Take your roasted peanuts out of the oven and let them cool down a bit.

Then, pack them up in bags, mason jars, or airtight containers. Or just dig in while they’re still warm. Enjoy!

Storage

Store your candied nuts in an airtight container either at room temperature or in the fridge for up to one week. You can also freeze a batch of candied peanuts in an airtight container for up to 3 months. Thaw them at room temperature for a few hours before serving.

2-Ingredient Candied Peanuts FAQs

These candied peanuts are a family favorite in my house. Are they a hit in yours? Rate the recipe and share your thoughts in the comments!

The Perfect Lazy Night Pasta Dish

There’s a reason folks go crazy for chicken, bacon, and ranch. Juicy chicken, salty bacon, and creamy ranch are a combo that’s hard to beat for comfort food lovers like us. Toss it into a bowl of pasta? Call me smitten.

One of my favorite things about this chicken bacon ranch penne pasta is that you can use leftover or rotisserie chicken, which takes the bother and extra time out of cooking it. I’ve done the same with recipes like my Creamy, Comforting Chicken Pot Pasta, because sometimes the last thing I want to do is deal with raw chicken — I just want to eat!

For those who love a little extra nutrition, adding broccoli gives this dish a fresh pop of color and a boost of veggies without sacrificing flavor. Serve it up with a side of crusty bread or a crisp salad, and you’ve got a meal that feels restaurant-worthy but comes together right in your own kitchen.

Ingredients

• Penne pasta (or your favorite!)
• Cooked chicken
• Bacon
• Broccoli florets (optional, for added veggies!)
• Unsalted butter
• All-purpose flour
• Milk (ideally whole milk or 2%)
• Heavy cream (or sub milk for a lighter version)
• Parmesan cheese
• Ranch dressing
• Seasoning (garlic powder, onion powder, black pepper, and salt)
• Fresh parsley (optional garnish)

How to Make Chicken Bacon Ranch Penne Pasta

1. Cook the Pasta

Bring a large pot of salted water to a boil and cook your penne pasta until al dente, following the package instructions.

If you’re adding broccoli, toss it into the boiling water for the last 2 minutes of cooking, then drain everything together and set it aside.

2. Cook the Bacon

In a large skillet over medium heat, cook your bacon until crispy. Once done, transfer it to a paper towel-lined plate to drain.

3. Prep the Chicken

If you’re using pre-cooked chicken, dice or shred it now and set it aside.

4. Make a Roux

In the same skillet, melt your butter over medium heat. Once melted, whisk in the flour and let it cook for 1-2 minutes until you’ve got a nice roux going.

5. Make the Pasta Sauce

Next, gradually whisk in milk and cream, stirring constantly until smooth and slightly thickened (about 3-4 minutes).

Stir in the parmesan cheese, then whisk in the ranch dressing, garlic powder, onion powder, salt, and pepper. Cook until the cheese melts and the sauce thickens and becomes creamy.

6. Combine & Serve

Now add the cooked pasta, chicken, broccoli (if using), and half of the crumbled bacon to the skillet. Give everything a good stir until it’s all nicely coated in that creamy ranch sauce.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave with a splash of milk to keep the sauce from drying out.

Chicken Bacon Ranch Penne Pasta FAQs

More Stovetop Pasta Recipes You’ll Love

• Mexican Street Corn Pasta
• Creamy Bacon Pasta
• Pesto Chicken Pasta
• Summer Squash Pasta

Did this recipe hit the spot? Give it a star rating below and tell me how it turned out in the comments. I love hearing from you!