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A very good dish, may be a lil spicy, good if you just want something to last you long, can be put with chicken, advocados and quinoa.

Karma Von

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Gingerbread cookies are so good when it comes to the holidays. It symbolizes coming together and making houses, cookies, and other things, great activity for family.

Karma Von

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Pico De Gallo is a dish with many veggies with tortilla chips, its vey healthy and very good, mostly in Hispanic culture, you can find the ingredients at your local grocery store.

Karma Von

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This are so good white any chocolate on them ! every one enjoys them so much!

La'Niya Hayden

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This is so good my grandmother makes it and its fun to make and also eat , its so many flavors in it. And every one enjoys it !

La'Niya Hayden

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these cookies are so good around winter time a good snack for when your ready watch a Christmas movie with friends or family.

La'Niya Hayden

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we have this dish on December 26th, it is our family tradition.

- Alessandro Stephens

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These mushroom crepes are a delicious savory crepes idea. Thin and delicate crepes filled with flavorful mushrooms, onions, garlic, spinach, and cheese.

You can serve them as a savory breakfast or a light vegetarian dinner.

Ingredients
Here's what you need to make savory crepe batter:

all-purpose flour

eggs

melted butter or coconut oil or vegetable oil

milk (cow's milk or plant-based milk)

water (regular or sparkling)

salt, pepper, thyme (dried or fresh), a small amount of sugar (optional)

Grated parmesan added to the batter is also delicious.

Here's what you need for the filling:

mushrooms - any kind of mushrooms you like, I used a mix of wild, button, and cremini mushrooms, chanterelle mushrooms would also be delicious

spinach - optional, can be fresh or frozen (thaw it and squeeze out the liquid)

thyme - or Italian/French seasoning

shallots - or onions, shallots have a milder taste and they cook quicker

garlic - must be fresh

oil or clarified butter for pan-frying (clarified butter is a butter that is suitable to cook in high temperatures, it doesn't burn so quickly as regular butter and it still tastes fabulous)

cheese - use the best cheese you can afford, I used Gruyere cheese for this recipe - it's my absolute favorite cheese, it has such an amazing distinctive flavor and melts wonderfully, but it's also unfortunately very pricey

Here you can find more recipes using Gruyere cheese.

good alternatives for Gruyere cheese are: Manchego, sharp cheddar, fontina picante

Step by step instructions
Prepare the crepe batter:

STEP 1: Add all the ingredients for the crepe batter into a medium/large bowl.

STEP 2: Mix with a hand (immersion) blender or in a stand blender until smooth. You can also just whisk it by hand.

Cover the bowl with a kitchen towel and let stand for 30 minutes. While the batter is resting, prepare the filling.
Prepare the mushroom filling:

STEP 3: Prepare the ingredients: Cut the mushrooms into 1/4-inch (5mm) slices (cut bigger mushrooms in half and then into slices). Chop the shallots, finely chop the garlic. Wash thoroughly spinach and chop it roughly into smaller pieces. Shred the cheese on the large holes of a box grater.

STEP 4: Heat 1 tablespoon of oil in a large frying pan over medium-low heat. Add the shallots, cook for 2-3 minutes until soft. Add the garlic and thyme, cook for 30 seconds. Transfer the onion with garlic to a large bowl.

STEP 5: Heat another 1 tablespoon of oil over high heat, add 1/2 of the mushrooms in an even layer. Don't stir for the first 1-2 minutes then stir from time to time and cook the mushrooms until the water is evaporated and the mushrooms are browned. Repeat with the remaining mushrooms. Transfer the mushrooms to the bowl with onions.

STEP 6: Add the spinach to the pan and cook it briefly until lightly wilted. Transfer to the bowl.

STEP 7: Add the shredded cheese to the bowl, season the filling with salt and pepper, stir until combined.
Cook the crepes:
STEP 8: Whisk the crepe batter before using. Add a small amount of butter (about 1/2 teaspoon) to a non-stick skillet/pancake pan and heat the butter over medium heat (high heat if you don't have a powerful stovetop) until it's melted and the pan is well-heated.

Keeping the pan in your left hand (not on the burner) and the bowl with batter in your right hand, pour a small amount of batter into the pan, tilting and swirling the pan until a thin layer of batter coats the bottom of the pan.

You can also pour in the batter with a measuring cup (1/4 cup) or with a ladle if that's more convenient for you, although the amount of batter needed will vary depending on the size of the pan.

STEP 9: Cook the crepe for about 30 seconds or until the edges are looking dry and the bottom is light brown (lift the crepe with a spatula to check).

STEP 10: Slide a flexible silicone spatula under the crepe and flip it on the other side.

STEP 11: Cook for about 10 seconds. Transfer to a plate. Repeat with the remaining batter.
Assemble:
STEP 12: Place some of the filling on one half of the crepe.

STEP 13: Fold the crepe in half then again in half creating a triangle (you can also roll them up if you wish - I have a separate article with step-by-step photos showing how you could fold crepes in many different ways).

STEP 14: Heat a small amount of butter in the pan, add the filled crepes and cook on both sides until golden and crispy and the cheese is melted.

Enjoy!

Serving suggestions

Storage

These crepes reheat very well. You can store cooked and filled crepes for up to 3 days in the fridge. Wrap them tightly in plastic foil so they don't dry out. To reheat: cook them in a non-stick pan with a small amount of butter until warm.

You can also store cooked crepes and filling separately in the fridge for up to 3 days. The filling should be stored in a closed container and the crepes should be wrapped tightly in plastic foil. Crepes can be stacked on each other but leave them on the counter for 15-30 minutes to warm up - they will be easier to separate and less prone to tearing.

You can store crepe batter for up to 24 hours in the fridge. Whisk well before using.

I haven't tried freezing this particular recipe but I think it should work well.

More crepe recipes

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!

Mushroom Crepes

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These mushroom crepes are a delicious savory crepes idea. Thin crepes filled with flavorful mushrooms, onions, garlic, spinach, and cheese.

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Sometimes for charismas we make loaf cake just because it is a paternal tradition.

- Alessandro Stephens

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For a delicious and simple sweet treat, you can't go past this Apple and Cinnamon Loaf recipe.

This recipe combines two of my favourite flavours into one easy recipe, and I promise you are going to love it! This simple loaf takes no time at all to put together and is perfect for afternoon tea, easy dessert or as special treat in the kids lunch boxes.

It's a pretty fool proof recipe, which makes it great to bake with the kids. You can use any variety of apples when making this loaf (it's a great way to use up the kids half eaten apples!) and you can add an extra apple to your mixture if you wish.

Tips for Making this Apple and Cinnamon Loaf:

You can use any type of apple for this recipe.

If the apple you are using are small, you can use two.

Please note it may take longer for your mixture to combine if your butter is not at room temperature.

This loaf is freezer friendly for up to two months.

Looking for more Apple and Cinnamon Recipes?

Apple and Cinnamon Loaf Recipe

This simple Apple and Cinnamon Loaf recipe is an easy sweet treat to make and the whole family will enjoy it. It's freezer friendly and both regular and Thermomix instructions included.

Thermomix Instructions

Preheat your oven to 180 degrees (fan-forced) and line the base and sides of a large loaf tin with baking paper.

Place the self raising flour, caster sugar, softened butter, vanilla extract, eggs and milk in the bowl of an electric mixer and beat until just combined.

While the cake mixture is beating, peel an apple (you can use any variety) and roughly chop it into pieces no bigger than 1cm. Place the apple pieces into a small bowl and add the cinnamon before gently stirring to combine.

Pour the cake mixture into your prepared cake tin and sprinkle the cinnamon coated apple pieces over the top.

Bake for 50 - 55 minutes or until cooked when tested with a skewer. Carefully remove your Apple and Cinnamon Loaf from the oven and allow it to cool in the loaf tin for 10 minutes before transferring to a wire rack to cool completely.

Preheat your oven to 180 degrees (fan-forced) and line the base and sides of a large loaf tin with baking paper.

Peel the apple and roughly chop it into pieces no bigger than 1cm. Place the apple pieces into a small bowl and add the cinnamon before gently stirring to combine. Set aside until needed.

Place the self raising flour, caster sugar, butter, vanilla extract, eggs and milk into your Thermomix bowl and mix for 15 seconds, speed 5.

Scrape down the sides of the bowl and mix for a further 10 seconds, speed 4 or until the mixture is smooth and well combined.

Pour the mixture into your prepared loaf tin and sprinkle the apple pieces over the top.

Place the Apple Loaf into your oven and bake for 50 - 55 minutes or until cooked when tested with a skewer. Carefully remove your Apple and Cinnamon Loaf from the oven and allow it to cool in the loaf tin for 10 minutes before transferring to a wire rack to cool completely.

Please note it may take longer for your mixture to combine if your butter is not at room temperature.

You can use any type of apple for this recipe.

You can find more easy cake recipes in our Cakes ebook - also available in a Thermomix edition. To view the entire range of books, ebooks and products, visit our online store here.

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This simple Apple and Cinnamon Loaf is easy to make, freezer friendly and both regular and Thermomix instructions are included.

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I like to make pancakes on January 1st, to celebrate the first day of the new year.

- Alessandro Stephens

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Total Time

Prep/Total Time: 30 min.

Makes

6 servings

"Our family looks forward to tapping the maple trees in March and then enjoying the pure maple syrup year-round. This is just one of the recipes I like to make that has maple syrup as an ingredient," says Mary Colbath from Concord, New Hampshire. -Mary Colbath, Concord, New Hampshire

Ingredients

3 cups all-purpose flour

4-1/2 teaspoons baking powder

1-1/2 teaspoons salt

3 large eggs, room temperature

2-1/4 cups 2% milk

1/3 cup canola oil

3 tablespoons maple syrup

Optional: Additional maple syrup, butter and fresh blueberries

Directions

1. In a large bowl, combine flour, baking powder and salt. In another bowl, whisk eggs, milk, oil and syrup; stir into dry ingredients just until blended.

2. Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown (pancakes will be thin). Serve with additional maple syrup, butter and blueberries as desired.

Nutrition Facts

3 pancakes: 445 calories, 17g fat (3g saturated fat), 100mg cholesterol, 1031mg sodium, 59g carbohydrate (11g sugars, 2g fiber), 13g protein.

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"Our family looks forward to tapping the maple trees in March and then enjoying the pure maple syrup year-round. This is just one of the recipes I like to make that has maple syrup as an ingredient," says Mary Colbath from Concord, New Hampshire. -Mary Colbath, Concord, New Hampshire

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we make cupcakes every christmas to decorate them for “Santa” to eat on.

-Za’Kyiah Dickens

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Everyone loves cupcakes! This is the only vanilla cupcake recipe you will need. They are super easy to make and the texture is light, fluffy, and melt-in-your-mouth good.

Watch the video tutorial below and you will be a pro in no time. We love these with our Cupcake Frosting because a cupcake isn't a cupcake without frosting.

This post may contain affiliate links. Read my disclosure policy.

Watch Vanilla Cupcakes Video Tutorial!

These cupcakes are perfect for birthday parties and baby showers and they always disappear fast which is why I always make a double batch for gatherings. They are quick and easy to make and homemade cupcakes taste way better than boxed cupcake mix.

Ingredients for Vanilla Cupcakes:

This recipe makes exactly 12 cupcakes and requires simple ingredients: all-purpose flour, butter, sugar, eggs, buttermilk, baking powder, salt and vanilla. The combination of softened butter and buttermilk creates an amazingly soft cupcake crumb that just melts in your mouth. Also, if you haven't tried our (2-ingredient) Homemade Vanilla Extract, it will take your baked goods to the next level.

How to Make Vanilla Cupcakes:

These cupcakes are easy to master and you will be making bakery-quality cupcakes in no time.

1. In a medium bowl, whisk together dry ingredients: flour, baking powder, and salt.

2. In a second bowl (or bowl of your stand mixer), beat together softened butter and sugar on medium-high speed 5 minutes until thick and fluffy.

3. Beat in eggs 1 at a time, mixing to incorporate with each egg then blend in vanilla and scrape down the bowl.

4. Reduce mixer to medium speed and add the flour in thirds, alternating with adding the 1/2 cup buttermilk and beating well between additions.

5. Pour batter into 12 lined muffin tins, filling 2/3 full. Bake in the center of the oven at 350˚F for 20-23 minutes, or until a toothpick inserted into the center comes out clean. Let cool 5 minutes in the pan then remove cupcakes to a wire rack to cool completely.

Tips for the BEST Cupcakes:

Room Temperature Ingredients - eggs, buttermilk and butter must be at room temperature to keep your batter an even consistency.

Alternate Adding Flour and Buttermilk - this keeps the mixture uniform and well blended. If you add in all of the flour or buttermilk at once, it can saturate the creamed butter and cause the mixture to separate. Mix well between each addition.

Measure Correctly - be sure to use the proper measuring cups for wet and dry ingredients. Watch our video on measuring ingredients to ensure great results every time.

Don't Overfill - Fill cupcake liners 2/3 full or they will overflow and cause a muffin top. If you divide evenly between 12 cupcakes, you should have exactly enough batter. A trigger release Ice Cream Scoop makes portioning easier.

How to Decorate Cupcakes:

Once your cupcakes are cooled to room temperature, it's time to decorate. This is a great vanilla cupcake base for just about any kind of frosting and toppings. We pipe frosting on with a pastry bag and our favorite Wilton 1M Tip. We have so many frosting options so pick your craving:

Common Questions:

Can I Make Cupcakes Ahead? Once cupcakes are at room temperature, cover and keep at room temperature overnight or refrigerate if storing for longer. After cupcakes are frosted, refrigerate until ready to serve. Cupcakes are great served chilled or at room temperature because they don't harden with refrigeration.

Can I Use This Batter to Make a Cake? We've had great results turning it into a Vanilla Cake. You would need to double the recipe for two 9-inch cake layers.

Can I Substitute the Buttermilk? Plain kefir will also work well instead of buttermilk. You can also make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use.

How Long to Bake Cupcakes? Bake until the tops are springy and a toothpick inserted int the center comes out clean. These were perfectly baked at 350˚F for 22 minutes in a conventional oven.

More Cupcake Recipes:

Who can resist a cupcake? They're just so cute and easy to love. We enjoy getting creative with cupcakes and they are one of the easiest desserts to make. These are our top-rated cupcake recipes:

If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This recipe was first published in June 2012 (below is the original photo). After testing countless batches, we improved the recipe, swapping out oil for softened butter and took out the baking soda to create a super soft crumb. Everyone agrees, these are the best cupcakes. Just read the reviews!
P.S. Thank you all for trying this recipe and sharing it with the people you love.

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha

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Perfect Vanilla Cupcake Recipe (VIDEO) - NatashasKitchen.com

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This is the only vanilla cupcake recipe you need! They are perfectly soft, rise evenly and go well with just about any cupcake frosting. The best cupcakes!

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they easy and good to make or you can get a pack from Walmart to make. so good🤗

-Za’Kyiah Dickens.

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Cookies are the perfect treat to make for any occasion. Celebrating a holiday? Bake cookies. Having a get-together? Bake cookies. Need snacks? Bake cookies. Holding a bake sale? Bake cookies. You get the picture. And of all the thousands of cookie recipes on Allrecipes, this is one of our best sugar cookie recipes, as rated and reviewed by our community of home cooks.

Using this recipe for The Best Rolled Sugar Cookies, you can roll out the sugar cookie dough, cut it into all sorts of shapes and sizes, and decorate the cookies to suit the occasion. So, let's dive in and see how to make sugar cookies from scratch following this recipe, with lots of tips and tricks along the way to ensure cookie-baking success.

Sugar Cookie Ingredients

Butter
Use unsalted butter that's just soft enough to be pliable, but not warm enough to be greasy. If you press your fingertip into the butter it should leave a slight indentation, but should not be soft and mushy.

Sugar
Simply spoon white granulated sugar into your measuring cup and level it off with the flat edge of a knife, spatula, or bench scraper.

Eggs
Use cool or room temperature large eggs.

Vanilla extract
For the best flavor, use real vanilla extract instead of imitation vanilla.

Flour
Use all-purpose flour. To measure flour, fluff it up with a spoon in the bag or container, then use the spoon to scoop it into the measuring cup and level it off. Don't pack the flour into the measuring cup or the ingredient ratio will be off and your cookies may turn out too dry and crumbly.

Baking powder
Baking powder is a leavening agent and helps the cookie dough rise while baking.

Salt
Use regular table salt for this recipe.

Tips and Techniques

Cream the butter and sugar
The first thing you'll do is beat together the butter and sugar with an electric mixer (hand-held or stand mixer) until the mixture is light and fluffy. Depending on the mixer you use, this could take four to five minutes. Why do you cream butter and sugar in the first place? It's all about incorporating air into the mixture. The micro pockets of air you create by creaming cause the dough to rise as it bakes so your cookies will be light in texture instead of flat and dense. Cool (not cold) butter works best; butter that's too warm won't let you create the structure you need.

Add eggs and vanilla
After the butter and sugar are creamed, add the eggs and vanilla. Many home cooks like to add the eggs one at a time. You'll want the eggs and vanilla to be thoroughly mixed into the butter and sugar before adding the dry ingredients.

Add flour, baking powder, and salt
Measure these dry ingredients into a separate bowl, whisk them together thoroughly, then turn your mixer to a lower speed and stir the flour mixture into the butter and sugar mixture. Be sure to scrape the sides of the mixing bowl a couple of times so there are no streaks of flour in the dough.

Cover and chill the dough
Cover the dough with plastic wrap and refrigerate for at least one hour. This firms up the butter in the dough and helps prevent the cookies from spreading as they bake.

Read more: Common Cookie-Baking Mistakes You May Be Making

How to Make Sugar Cookie Cutouts

Remove the dough from the refrigerator and let it sit at room temperature for a few minutes while you turn on the oven, prep your baking sheets, and gather your cookie cutters. By the time you're ready to roll, the dough will be easier to handle. Dust your countertop and rolling pin with flour to prevent the dough from sticking. Roll the dough into an even thickness, about ¼ to ½ inch. Dip the sharp edge of your cookie cutter into flour and cut out shapes. Place them on a cookie sheet lined with parchment paper, leaving an inch or more of space between the cutouts. This space allows the dough to spread slightly and the hot oven air to circulate around each cookie for even baking.

Read more: How to Make Cut-Out Sugar Cookies

How to Bake Sugar Cookies

Good baking requires more than just popping something into the oven. For one thing, there's the temperature. Every oven heats differently. That's why we always recommend you use an oven thermometer to measure the real temperature before you start baking. And then there are the oven hot spots. To make sure your cookies (or any baked goods) bake evenly, its a good idea to rotate your pan halfway through the baking time.

These sugar cookies take only six to eight minutes to bake. You want them to be slightly browned around the edges but still light in color overall. Transfer them to a wire rack to cool completely; they'll firm up as they cool.

Note: Lining your baking sheet with parchment paper allows you to slide the cookies, paper and all, onto the rack so you don't have to touch the warm cookies and risk bending or breaking them if you tried to pry them off the sheet with a spatula. This is especially important if you're baking sugar cookie cutouts with intricate shapes. After the cookies cool for about 10 minutes, you can slide them off the parchment paper itself and reuse the paper for another batch of cookies. Be sure your baking sheet is completely cooled before loading it up again. You don't want to melt the cookies before they bake.

How to Decorate Sugar Cookies

The main thing to remember is to let the cookies cool completely before applying cookie icing or frosting so the heat from the cookies doesn't melt it off.

Read more: How to Decorate Cookies With Easy Tips and Techniques

How to Store Sugar Cookies

Sugar cookies can be stored in an airtight container in the refrigerator for about three days before they start losing their freshness. If you've decorated your cookies with royal icing, which dries hard to the touch, you can stack the cookies. Cookies decorated with soft frosting should be stored in single layers, or with parchment paper or waxed paper between the layers if you have to stack them. You can freeze sugar cookies in airtight freezer bags for up to three months.

Read more: How to Store Cookies

Allrecipes Community Tips and Praise

"These ARE the best! I didn't change the recipe at all. I didn't have any problems at all with the dough being sticky. It was the smoothest, most cooperative cookie dough I've ever worked with. I only chilled mine for 1 hour and worked with a quarter of the dough at a time. I keep the remaining dough in the refrigerator until I was ready to use it. The cookies turned out soft and moist...WONDERFUL," says Allrecipes home cook CRYSTALJJP.

"THESE SUGAR COOKIES ARE GREAT," says mom2PJnAM. "I highly recommend this recipe. I added 1 teaspoon of pure hazelnut extract (you can add any other flavor, such as lemon). I have a suggestion for those of you who have little counter space (since this recipe yields ALOT of dough). I would immediately roll out the dough in batches between sheets of waxed paper rather than chilling balls of dough overnight."

"This recipe cut nicely and retained its shape as long as the dough was chilled. I floured and rolled it between wax paper so as not to reflour and over flour," says home cook RUBINI.

You might also like:

How to Make Soft Frosted Sugar Cookies
My Favorite Sugar Cookie Recipe Is From My Great-Grandma
Our Best Cookie Recipes of All Time

Editorial contributions by Vanessa Greaves

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This is the best sugar cookie recipe; easy to cut out and they're perfect for decorating. This is the only cookie recipe you'll need for any holiday!

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they a good and healthy snack idea to eat everyday.

-Za’Kyiah Dickens.

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These grilled chicken wraps are perfect for a quick summer lunch! They're packed with flavor, really easy and quick to make, and perfect for packed lunches and picnics.

In the summer, we eat lots of salads, sandwiches, and wraps. Basically all things that don't require hours in the kitchen, and that are easy to pack for picnics and outings. And these wraps are a family favorite! I usually grill some chicken using my grill pan, and make enough to last us for a couple of days.

For the vegetarians and vegans in the family, I've been making these hummus veggie wraps. But for the ones that love chicken, these grilled chicken wraps have been requested every week in the past 2 months! The chicken Caesar wraps are also a hit in my family!

So stop spending money on store-bought chicken wraps, and make these tender grilled chicken wraps instead! They're so easy and inexpensive to make, and the flavors are incredible! Plus, who doesn't love ranch chicken combination? Because I'm obsessed!

How to Make Grilled Chicken Wraps

In short, grill the chicken on a grill pan or a proper grill, and assemble the grilled chicken wraps. It's that simple! But now let's talk about the recipe in detail:

The Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.

Chicken breasts - boneless and skinless chicken breasts sliced into cutlets.

Seasonings - smoked paprika, chili powder, garlic granules, salt, and pepper. And a little bit of high smoke point oil for frying on the grill pan.

Tortillas - Flour tortillas, corn tortillas, whole wheat tortillas, large soft flatbreads, or even lavash bread.

Cheese - cheddar or mozzarella cheese shredded.

Ranch dressing - I like to make my own homemade ranch dressing it's the best ranch dressing that I have ever tasted! But you can use store-bought if you like. If you don't have ranch, you can do sour cream, it won't be as flavorful but it will still be good.

Iceberg lettuce - you can use other types of lettuce or greens, like romaine or even arugula, but iceberg lettuce is my favorite for this grilled chicken wrap recipe.

The Directions

Season the chicken cutlets with smoked paprika, chili powder, garlic granules, salt, and pepper. Or, use your favorite seasoning.

Heat oil in a pan, or a grill pan, or preheat your outdoor grill.

Place the seasoned chicken cutlets on the grill or pan, and cook on both sides until the chicken is cooked through. The internal temperature of the center of the chicken must be at least 165°F (74°C) use a kitchen thermometer to check.

Remove the chicken from the grill, and allow it to rest on a plate for 5 minutes.

Cut the chicken up, and assemble the wrap.

To assemble, on a tortilla bread, layer lettuce leaves, followed by the chicken, shredded cheese, and a drizzle of ranch dressing (extra ranch for me please!).

Seal the tortilla and place the wrap on the grill (or lightly oiled grill pan). Cook for a minute or 2 on both sides until it's slightly warmed through, but the grill marks are visible. Remove and slice the wraps in half and serve.

Storing, Packing Lunch, and Making Ahead Tips.

If you're packing these chicken ranch wraps to go, wrap them individually in foil tightly. I recommend that you take a small ice pack with you and place it in the bag next to the wraps to keep them nice and fresh.

If storing in the fridge, place in a sealed container, or wrap individually in foil and store for up to 3 days.

Recommended Tools for This Recipe

Chef's knife. This is the knife that I use all the time, a sharp knife is so important and if you want to invest in a new knife then a high-quality chef knife is what I recommend.

Cast Iron Grill pan. This is the Staub grill pan that you can see in my pictures. I also love my Lodge grill pan which is cheaper but great quality!

So get your grill pan out, quickly grill up some seasoned chicken breasts, assemble the grilled chicken wraps and your whole family will love you for it!

For more sandwiches and wraps, make sure to check out my healthy hummus veggie wraps, lentil wraps, eggplant sandwiches, and if you have a sweet tooth then try my peanut butter and jelly sandwiches.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

These grilled chicken wraps are perfect for a quick summer lunch! They're packed with flavor, really easy and quick to make, and perfect for packed lunches and picnics.

These grilled chicken wraps are perfect for a quick summer lunch! They're packed with flavor, really easy and quick to make, and perfect for packed lunches and picnics.

Season the chicken cutlets with smoked paprika, chili powder, garlic granules, salt, and pepper.

Heat oil in a pan, or a grill pan, or preheat your outdoor grill.

Place the seasoned chicken cutlets on the grill or pan, and cook on both sides until the chicken is cooked through. The internal temperature of the center of the chicken must be at least 165°F (75°C).

Remove the chicken from the grill, and allow it to rest on a plate for 5 minutes.

Cut the chicken up, and assemble the wrap.

To assemble, on a tortilla bread, layer lettuce leaves, followed by chicken, shredded cheese, and a drizzle of ranch dressing. Seal the tortilla and place the wrap on the grill (or lightly oiled grill pan). Cook for a minute or 2 on both sides, then remove and slice the wraps in halves and serve.

Feel free to add more grilled or fresh vegetables to the wraps.

If you're packing these chicken wraps to go, wrap them individually in foil tightly. I recommend that you take a small ice pack with you and place it in the bag next to the wraps to keep them nice and fresh.

If storing in the fridge, place in a sealed container, or wrap individually in foil and store for up to 3 days.

To assemble the wrap: Fold the sides of the tortilla inward over the fillings. You want to tuck these in so nothing falls out. Then, fold the bottom of the tortilla up and over the fillings and the folded-in sides. Keep rolling the wrap away from you, making sure to tuck in the sides as you go. Finish by pressing down a bit on the seam, where the tortilla edges meet, so it stays closed.

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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These grilled chicken wraps are perfect for a quick summer lunch! They're packed with flavor, easy and perfect for packed lunches and picnics.

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I would go to my Aunts house during the holidays and she would pancakes and my and my cousins would decorate for fun

-Duronna Nisarafach

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My grandmother usually makes this and it's always good especially with gravy and mashed potatoes.

Shyann Delozier

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Every holiday my Aunt would come home with brownies in her hand

-Duronna Nisarafach

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My family and I don't really make these cookies but when we get them they're a tasty treat. Shyann Delozier

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My family and I are a bunch of seafood eaters so this is one of the meals we eat!

-Duronna Nisarafach

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During the winter season, I make Crockpot Candy. Crockpot candy is when you put different kinds of chocolates, peanuts and caramels in the crockpot let them melt together, then when it cools down you make them into clusters. Very good!

Avionna Butler

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Crockpot Candy is a staple of the holiday season in my house. Ooey gooey chocolate cascading over roasted nuts for a remarkably simple yet devastatingly delicious homemade Christmas candy! Even better, you can make these crockpot peanut clusters right in your slow cooker with simple ingredients!

I'm not exaggerating here - watch the video in this post to see just how mouthwatering this easy recipe is!!

Crockpot Candy

Sometimes the best sweets are the simplest, and does it get more classic than chocolate and peanuts? My crockpot candy recipe is no fuss with no funny business.

This sweet treat is full of just wholesome, delicious flavors that you can share with your loved ones during the most wonderful time of the year!

The secret to homemade Christmas candy? Make a whole lot of it!! Saltine cracker candy and fudge are super shareable and could put a smile on even the Grinch's face!

This easy crockpot candy is a must have on your holiday cookie trays. It is such an easy candy to make this time of year with all the gifting and holiday parties. We enjoy taking time together to bake treats and these take so much less time that most other holiday baking.

Ingredient Notes & Swaps for Chocolate Peanut Clusters

Peanuts - Honey roasted are my preference, but you're not limited to just those!

You can certainly use unsalted peanuts, I feel like the honey roasted really make this homemade candy special!

Other nuts are great, too - almonds, walnuts, cashews, and macadamia nuts are some sweet subs your family will love. Or try stirring in some pretzels or rice krispies.

White Almond Bark - I recommend using vanilla for its sweet, subtle flavor. But you could certainly use white chocolate chips. You could even use candy melts.

But, as I always say, the more chocolate the better! So use chocolate almond bark if you'd like.

Semi-sweet Chocolate Chips - Using milk chocolate chips would be a tad too sweet, in my opinion, but you're welcome to! You can use half semi-sweet and half peanut butter chips.

Dark chocolate chips could also add a nice bitterness. Feel free to also mix and match to get a good balance!

German Chocolate Bar - Baker's is my go-to! This is also a rather sweet chocolate, so you may want to substitute with a richer option if that's your preference.

(Optional) Garnishes - Crushed candy cane, mini marshmallows, holiday sprinkles, toffee bits - there's almost no end to the holiday toppers you could use!
You could even use a sea salt garnish.

If you're nuts for nuts, you could even add more crushed peanuts on top to finish!

Tips, Tricks, and Substitutions

Allergy Friendly Fixes - You don't need nuts for texture!

There are plenty of pairs for chocolate: pretzel pieces, pumpkin seeds, candy cane chunks, or graham crackers. Just choose your favorite!

Cool Them Quick - Once you've laid the crockpot peanut clusters onto the baking sheets lined with parchment or wax paper, pop them in the fridge to help them chill faster.

If you're planning on using this tip, you may want to use a tiered container or perhaps several smaller baking dishes to fit easily in your fridge.

Tips for Less Mess - Rather than using parchment paper, consider placing the candies in individual muffin liners.

Not only can you easily move them from one place to another, but you can serve them right in the liners!

Great For Gifts! A handful of crockpot Christmas candy bites in cellophane bags are a great party favor or gift for friends during the holiday season.

I highly recommend it!

Making in Bulk? Layer a baking sheet with multiple pieces of parchment paper. Once one sheet is full, move it to another area of your countertop and proceed placing the crockpot candy on the sheet below it.

You can work quickly and efficiently this way! You can also layer hardened candies like this in a single container, helping you store more in one container.

Storing Your Homemade Christmas Candy

Crockpot peanut clusters don't necessarily need to be refrigerated - they're a certified countertop candy - but they'll last longer when chilled!

And if your kitchen is on the warm side, they might get melty and messy if not kept in the refrigerator.

Let slow cooker candy cool to room temperature first if you're going to store in layers or in the refrigerator.

They'll last at room temp for a couple weeks, a month in the fridge in an airtight container, and even longer in the freezer!

I toss them in a gallon freezer bag and pull them out as we want them. Thaw for 30 minutes and enjoy.

Crockpot Candy FAQ

How many crockpot peanut clusters does this recipe make?

Using a small cookie scoop, you can make 12 dozen slow cooker peanut clusters!

Can I make crockpot candy on the stovetop?

While I recommend using a slow cooker for ease, you can easily make this recipe on your stovetop if you'd like to.

Using your stove does, however, require maintenance. Heat the chocolate on a low, low heat while stirring constantly. Once melted, add the peanuts. Stir and transfer with a scooper the same as the original recipe.

You could also go with the double boiler method, helping to quickly melt the chocolate and lowering the risk of burning.

Why isn't my crockpot candy setting?

It's possible that the chocolate you chose doesn't harden adequately. This often happens if you don't use enough almond bark, which sets the hardest.

If you don't wish to use almond bark, then use candy coating discs instead - easily found in the baking or decorating aisle! It can't be all chocolate chips as they just won't harden right.

Enjoy!
With love, from our simple kitchen to yours.

Other Crockpot Candy Recipes

Easy Crockpot Candy Recipe (Peanut Clusters) + Video

All nutritional information is based on third party calculations and is only an estimate. Each recipe's nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2014, updated and republished November 2023 Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

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Easy Crockpot Candy Recipe (Peanut Clusters) + Video

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Crockpot Candy is a sweet, nutty, festive holiday treat on a time crunch! This homemade Christmas candy recipe basically makes itself!

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Every Christmas or Thanksgiving, this cake is the star of the show. Everyone in the family enjoys it.

Avionna Butler

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1. Recipes

2. Cake

3. Pound & Bundt cake

This cake is a delicious clone of the dense rum cakes you'll find in Italian-American markets during the holidays. Yes, there's a lot of rum in it, and it's definitely not for those avoiding alcohol. But the incredibly moist texture and rich flavor are deeply satisfying.

1 large Bundt cake, 16 slices

Instructions

1. Preheat the oven to 325°F.

2. To make the cake: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

3. Place the flour, sugar, pudding mix, baking powder, salt, butter, and vegetable oil in a mixing bowl, and mix at medium speed until everything is thoroughly combined and the mixture is sandy looking.

4. Beat in the milk, then beat in the eggs one at a time. Scrape the bowl thoroughly, and beat briefly to recombine any sticky residue.

Perfect your technique

5. Stir in the rum and vanilla.

6. Spritz a 10- to 12-cup Bundt pan with cooking spray. For an extra layer of nutty flavor, sprinkle the inside of the pan with almond flour and turn the pan to coat evenly; shake out any excess. Pour the batter into the prepared pan and spread level with a spatula.

7. Bake the cake for 50 to 60 minutes. When done, a cake tester, long toothpick, or strand of uncooked spaghetti will come out clean when inserted into the center. Remove the cake from the oven.

8. Leave the cake in the pan to cool slightly while you make the syrup.

9. To make the syrup: In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil then reduce to a simmer and cook (without stirring) for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla.

10. Use a long skewer to poke holes all over the cake. Pour about 1/4 cup of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used.

11. Cover the pan loosely with plastic wrap and allow the cake to sit overnight at room temperature to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert onto your serving plate. If the cake won't release, don't force it. Place it in the oven, turn the oven to 350°F, and warm for about 10 minutes, to soften the sticky syrup. (If your oven is one that preheats by making its upper element red-hot, place the cake on a lower rack and tent it with aluminum foil to protect it.) Remove the cake from the oven, and tip it onto the serving plate.

12. Serve with hot coffee or tea. The cake is very moist, fragrant and potent.

13. Wrap securely (or place under a cake cover) and store at room temperature for several days. Freeze for longer storage, up to 1 month.

Tips from our Bakers

The pudding mix adds a bit of flavor and sweetness, plus enhances the cake's moisture. Use a different flavor pudding mix if desired: banana, caramel, butterscotch, coconut, etc.

Using the full amount of syrup in the recipe will make a traditional rum-soaked rum cake, one that's incredibly moist. For a less "rummy" cake, one with a more standard cake texture, make and use just half the amount of syrup.

Want to omit the pudding mix? You can; your cake will be a bit less sweet, and somewhat drier. Be aware we've tried substituting cornstarch, sugar, and extra vanilla for the pudding mix, and the result just isn't the same.

Bundt cakes can be difficult to test properly with a short toothpick. Instead, try a piece of dry uncooked spaghetti.

Want to make a non-alcoholic version of this cake? Here's how:
For cake with rich, buttery, vanilla flavor and undertones of rum - Cake: Substitute water for the rum, and use 1/2 teaspoon butter-rum flavor. Syrup: Substitute water for the rum, and add 1/4 teaspoon butter-rum flavor when you add the vanilla. Note that our butter-rum flavor is a professional-quality, extra-strong flavor; if you're using store-bought rum extract, you'll probably need to use more.
For cake with more assertive rum flavor - Cake: Substitute water for the rum, and add 3/4 to 1 1/2 teaspoons butter-rum flavor. Syrup: Substitute water for the rum, and add up to 1/2 teaspoon butter-rum flavor when you add the vanilla.

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Recipes Cake Pound & Bundt cake This cake is a delicious clone of the dense rum cakes you'll find in Italian-American markets during the holidays. Yes, there's a lot of rum in it, and it's definitely not for those avoiding alcohol. But the incredibly moist texture and rich flavor are deeply satisfying.

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Every Christmas, my grandmother makes the best red velvet cake!

Avionna Butler

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In our family no one thinks it's Christmas without this Red Velvet Cake recipe. I baked the first one for Christmas in 1963 when I found the recipe in the newspaper and my Mother kept the tradition going into the '80s. It's different than other Red Velvet Cakes I've tasted over the years, since this one tastes only mildly chocolate and the icing is as light as snow. -Kathryn H. Davison, Charlotte, North Carolina

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In our family no one thinks it's Christmas without this Red Velvet Cake recipe. I baked the first one for Christmas in 1963 when I found the recipe in the newspaper and my Mother kept the tradition going into the '80s.

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I used to make these before dance practice because it was very filling and had few calories. It was just a healthier option compared to fast food and it taste good.

Sydni Mebane

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Quick Summary
Chicken Caesar Wrap- If you like classic Caesar Salad, you will love these Chicken Caesar Wraps. All of the traditional Caesar salad ingredients, plus chicken, get wrapped up in a tortilla to create a simple and fresh wrap that is perfect for lunch or dinner!

Caesar Salad is a classic salad recipe and goes great with any meal. It is always a favorite!

A Chicken Caesar Wrap has all of the same ingredients as Caesar salad...Romaine lettuce, Caesar dressing, Parmesan cheese, croutons ...and chicken for added protein. All of the ingredients get wrapped up in a tortilla to create a fun and delicious meal!

You can prep the ingredients in advance so the wraps are super easy to roll up! They are the perfect light lunch or dinner! Kids and adults love them!

Pack in a school lunch, work lunch, take on a picnic, eat poolside, or eat at home! You can't go wrong with a wrap!

Ingredients

Romaine lettuce- use Romain hearts if possible for a nice crisp, crunch!

Chicken- chop up your favorite cooked chicken. You can use grilled, fried, or rotisserie chicken. This is a great recipe for using up leftover chicken.

Caesar dressing- my homemade Caesar dressing is the best and I highly recommend you make it for the wraps. If you are in a pinch, you can use your favorite store bought dressing.

Parmesan cheese- use freshly grated Parmesan cheese!

Homemade croutons- croutons are a must for Caesar salad and add a nice crunch to the wraps. You can make the croutons a little smaller so they are easier to bite into in the wrap.

Tortillas or wraps- make sure you use large tortillas or wraps, 10-inch in size, so they are easy to roll up!

How to Make Chicken Caesar Wraps

In a large bowl, combine the lettuce, chopped chicken, Caesar dressing, Parmesan cheese, and croutons.

Use tongs to toss well. Season with salt and pepper, to taste. Taste and add more dressing, if desired. Set aside.

Warm up the tortillas so they are easier to work with. In a large pan, warm the tortillas over medium heat for about 15 to 30 seconds per side, just until they are pliable.

Place on a plate and cover with a kitchen towel to keep them warm. Alternatively, you can warm them in the microwave in between paper towels for 15 to 30 seconds.

Place the tortillas on a clean surface. Divide the Caesar salad mixture between the flour tortillas, placing it in the center of the tortilla.

Fold in opposite sides of each tortilla, then roll up, burrito-style.

You can stick a toothpick in the center to help keep them closed.

Cut in half or serve the wraps whole.

Variations

Add halved grape tomatoes or chopped tomatoes.

Chop up cooked bacon and add it to the salad.

Roasted red peppers or artichokes are a great addition.

Add avocado, yum!

Use a spinach or whole wheat tortilla or wrap.

You can leave out the croutons, but they are a signature ingredient in caesar salad. You can also crush them up so they are easier to bite into.

Serve extra caesar dressing on the side for dipping!

Serving Suggestions

These caesar wraps make a great lunch or dinner! Here are some side dishes that go well with the wraps!

How to Store

Once all wrapped up, the wraps are best the day they are made.

Store in an airtight container in the refrigerator for 6 to 8 hours.

You can make in the morning and enjoy for lunch or dinner. The wraps will get soggy if they are wrapped too much longer than 8 hours.

Prep In Advance

You can prep the ingredients in advance. When you are ready to make your wraps, you will be well on your way if you have the ingredients ready to go in the fridge!

The Caesar dressing will keep in the fridge for up to 1 week.

The homemade croutons will keep in an airtight container on the counter for up to 5 days.

You can wash and chop up the Romaine lettuce in advance. Place a paper towel in a bag or container with the lettuce to help absorb moisture. This will help keep the lettuce fresh and crisp for longer.

Store cooked chicken in an airtight container in the fridge for up to 4 days.

Sandwich Recipes

Chicken Caesar Wraps

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Chicken Caesar Wrap - Two Peas & Their Pod

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Classic Caesar salad ingredients, plus chicken, get rolled up in a tortilla to create a simple wrap that's perfect for lunch or dinner!

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My dad makes this and it always taste amazing. He will add fresh parmesan on top and make garlic bread as a side.

Sydni Mebane

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Cook the pasta in salted water following pack instructions. Drain and reserve 150ml cooking water. Add roughly 50ml of the water to the tomato sauce, then tip in the pasta and cheese, tossing everything together over a low heat until well coated and glossy (loosen with a splash more of the cooking water if it's a little dry). Season to taste, then serve with a sprinkling of the extra parmesan, a good grinding of black pepper and the basil leaves scattered over the top.

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Cook the pasta in salted water following pack instructions. Drain and reserve 150ml cooking water. Add roughly 50ml of the water to the tomato sauce, then tip in the pasta and cheese, tossing everything together over a low heat until well coated and glossy (loosen with a splash more of the cooking water if it's a little dry).

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My dad makes this a few times out the year and its really good. It doesn't take long to bake and it always taste fresh.

Sydni Mebane

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One Secret Ingredient Makes This Apple Cake Stand Out Among the Rest

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This spiced cake is made with chopped fresh apples, grated coconut, and walnuts or pecans, and topped with a sugar glaze.

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This is something we make every year for Christmas and Thanksgiving. We've had these all my life and everyone in my family loves them.

Avery Anderson

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Heat oil in a deep fryer to 375 degrees F (190 degrees C).

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

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These fried oysters are dipped in seasoned flour, beaten egg, and bread crumbs, then deep-fried until golden brown in this simple seafood recipe.

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My mom used to make these for Christmas every year and they taste really good.

Avery Anderson

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Delicious, yet so easy to make. Anyone can do these classic apple turnovers!

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My family makes this every year for Thanksgiving and Christmas because everyone in my family loves it.

Avery Anderson

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Green Bean Casserole | Campbell's® Recipes

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Just five ingredients and 10 minutes to put together, Campbell's® Green Bean Casserole recipe has been a favorite for over 60 years.

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My mom makes this every year around Christmas while we all spend time together opening gift, watching movies, and just having fun.

Sabrina Ponce

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Creamy and welcoming, this light arroz con leche recipe is an almost soup like rice and milk recipe that is not a high sugar rice pudding recipe!

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My mom makes this on thanksgiving every year cause she knows how much we enjoy it.

Sabrina Ponce

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This is our idea of the best Homemade Banana Pudding recipe! A dreamy dessert that's made with a rich homemade vanilla pudding, and abundance of fresh bananas, and two layers vanilla wafer cookies that soak up some of the pudding as they soften to the perfect texture.

Homemade Banana Pudding

This banana pudding recipe has it all. The pudding is made with half and half for richness, egg yolks and cornstarch for a sure thickening, just the right amount of sweetness, and to fancy it up we add a vanilla bean and fresh grated nutmeg for flavor.

Then it includes a generous amount of just ripened bananas, and of course those simple but ever so nostalgic store-bought vanilla wafers. And no baking required.

It's as good as it gets!

This is a year round dessert that's perfect for a holiday celebration, a welcome addition to a weekend dinner, or just because you want a treat yourself kind of indulgence today.

Serve it up laid back casserole style in a baking dish or make it more elegant and serve in individual tumblers or dessert cups.

Have family or friends help with this fun layered cooking project that once complete is amazingly refreshing and satisfying with each and every bite!

Watch the Video!

Banana Pudding Recipe Ingredients

Half and half: To make your own half and half you can use 1 cup heavy cream and 2 cups whole milk.

Granulated sugar: This will be added to both the pudding and the whipped topping for sweetness.

Cornstarch: Cornstarch is a key ingredient in the recipe to thicken the pudding.

Salt: Don't forget this or it will taste flat and also overly sweet, this balances.

Egg yolks: These also help thicken the pudding and add richness. Reserve the egg whites for another use.

Vanilla bean and vanilla extract: You can use just vanilla extract if you don't have a vanilla bean on hand.

Nutmeg: I recommend fresh grated nutmeg here. If preferred you can omit this ingredient but I like the hint of background flavor it adds.

Butter: Salted or unsalted butter can be used here.

Vanilla wafer cookies: I use the Nabisco brand cookies.

Bananas: Use just yellow bananas. Not green and not spotty. They should be firm and just sweet.

Lemon juice: Preferably use fresh lemon. This ingredient reduces browning.

Heavy cream: This is labeled as 'heavy cream' or 'heavy whipping cream', not just 'whipping cream'.

How to Make Banana Pudding

1. Heat dairy: Pour half and half into a large saucepan add seeds of vanilla bean and the vanilla bean pod, and nutmeg to the half and half. Heat over medium heat until it is just simmering.

2. Whisk sweetener and thickener: Meanwhile whisk together 3/4 cup sugar, the cornstarch, salt and egg yolks until slightly pale and fluffy about 1 minute (it will be very thick at first, keep whisking).

3. Temper yolks: Once half and half is simmering slowly pour 1 cup hot half and half into the sugar egg yolk mixture while whisking. Then pour that sugar egg yolk mixture into the saucepan while whisking vigorously.

4. Cook until well thickened: Cook and whisk vigorously (while scraping down the bottom edges as you whisk), until large bubbles appear in center. Then cook and whisk 30 seconds longer.

5. Transfer, add butter: Immediately scoop mixture into a bowl. Add butter and stir mixture well.

6. Chill to cool: Cover with plastic wrap clinging it over top of the pudding to prevent skin from forming and chill 2 hours or until cooled.

How to Assemble and Layer Banana Pudding

1. Layer cookies: Align 30 vanilla wafer cookies into the bottom of an 8 by 8 by 2-inch baking sheet slightly overlapping them.

2. Top with pudding: Remove vanilla bean from pudding and dollop half of the pudding over the cookies in spoonfuls then spread even.

3. Add bananas: Slice 2 of the bananas into 1/4-inch slices and align evenly over pudding layer, brush top of bananas lightly with lemon juice.

4. Repeat cookie and pudding layering: Align 30 more vanilla wafer cookies over banana layer, followed by spreading over remaining 1/2 of the pudding.

5. Chill: Cover and chill at least 2 hours.

6. Make whipped topping: In a mixing bowl using an electric hand mixer whip together the heavy cream, 2 Tbsp granulated sugar and the vanilla on medium speed until it thickens then increase to high spread and whip until very stiff peaks form.

7. Add more bananas: Cut remaining 2 bananas into 1/4-inch thick slices. Spread slices evenly over pudding layer then brush with lemon juice.

8. Finish with whipped topping: Spread whipped topping evenly over bananas. If desired you can garnish top with some of the remaining cookies.

Helpful Tips

Properly thickening: For the recipe to work it is imperative that you let the pudding mixture simmer once you add the egg yolk and cornstarch mixture to the hot half and half. Cornstarch needs to reach that heat point to thicken.

Fully chill through to set: Once finished the pudding should be well thickened but upon chilling it will set a little further so don't do shortcut chill times. Plus cold pudding just tastes better.

Best bananas: Don't use overripe bananas here, save those for banana bread. They'll be too soft here and will brown too quickly. Go for just yellow bananas (some speckles is fine).

Keeping bananas from browning: It's important when layering that you cover the banana layers completely with pudding/topping. This will seal out further air from entering to reduce the risk of browning. Adding lemon also helps some.

Layering: When doing each layer work to keep them even for the best presentation and so each serving gets and equal amount of pudding to cookie to banana ratio.

How long does banana pudding last?

Banana pudding will keep in the fridge for 3 days. Just keep in mind after the first day the banana slices may brown some and the cookies get softer.

I like a slight bite to the cookie in the center with a soft exterior so I serve it the day I make it.

Does it have to be refrigerated?

Yes because of all the dairy it contains and the egg yolks banana pudding has to be refrigerated.

It shouldn't sit out longer than 2 hours at room temperature, or 1 hour in hotter weather. Keep in mind if it gets too warm the whipped topping will melt.

Do I have to use lemon?

This ingredient isn't critical. The bananas may just brown a little more but it's okay to skip it if you don't have it.

Possible Variations

In place of whipped cream topping you can finish with toasted meringue for banana pudding with meringue topping.

If desired you can also finish with chopped nuts or chocolate chips to make it taste like a banana split.

1/4 tsp cinnamon can also be added along with the nutmeg for more spiced flavor.

Try shortbread cookies, Biscoff cookies or graham crackers in place of vanilla wafers.

For a chocolate pudding mix add 4 tablespoons of unsweetened cocoa powder into the pudding, reduce cornstarch by 2 Tbsp.

More Tempting Pudding Recipes to Try

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

Banana Pudding Recipe

This is our idea of the best Homemade Banana Pudding! A dreamy dessert that's made with a rich homemade vanilla pudding, and abundance of fresh bananas, and two layers vanilla wafer cookies that soak up some of the pudding as they soften to the perfect texture.

Pudding

To Make Banana Pudding Cups

1. Prepare the pudding as directed and chill.

2. Crush 10 oz of the vanilla wafer cookies (setting remainder aside to garnish top). Sprinkle half of the crushed cookies between 6 larger goblets or 9 smaller cups.

3. Scoop pudding into a piping bag fitted with a round tip and pipe half of the pudding over cookie layer in cups (pipe pudding to touch edges up cup).

4. Dice bananas or slice if using larger cups, brush with lemon juice. Spread half the bananas over the pudding layer.

5. Whip the heavy cream as directed but use 1 1/2 cups heavy cream, 3 Tbsp sugar and 3/4 tsp vanilla. Transfer to a piping bag fitted with a star tip and pipe half of the whipped cream over banana layer (pipe to edges to seal out air).

6. Repeat layering process once more with crushed cookies, pudding, bananas and whipped cream.

7. Serve right away or let rest in fridge up to 1 day. Garnish with vanilla wafers and a sliced banana if desired.

Nutrition estimate is based on 9 servings.
* Percent Daily Values are based on a 2000 calorie diet.

Pour half and half into a large saucepan add seeds of vanilla bean and the vanilla bean pod, and nutmeg to the half and half. Heat over medium heat until it is just simmering.

Meanwhile whisk together 3/4 cup sugar, the cornstarch, salt and egg yolks until slightly pale and fluffy about 1 minute (it will be very thick at first, keep whisking).

Once half and half is simmering slowly pour 1 cup hot half and half into the sugar egg yolk mixture while whisking. Then pour that sugar egg yolk mixture into the saucepan while whisking vigorously.

Cook and whisk vigorously (while scraping down the bottom edges as you whisk), until thickened and large bubbles appear. Then cook and whisk 30 seconds longer.

Immediately pour and scrape mixture into a heatproof bowl. Add butter and stir mixture well. If using vanilla extract instead of a vanilla bean add 2 tsp at this point and stir in.

Cover with plastic wrap clinging it over top of the pudding to prevent skin from forming and chill 2 hours or until cooled.

Align 30 vanilla wafer cookies into the bottom of an 8 by 8 by 2-inch baking dish slightly overlapping them.

Remove vanilla bean from pudding and dollop half of the pudding over the cookies in spoonfuls then spread even. Slice 2 of the bananas into 1/4-inch thick slices and align evenly over pudding layer, brush top of bananas lightly with lemon juice.

Align 30 more vanilla wafer cookies over banana layer, followed by spreading over remaining 1/2 of the pudding.

In a mixing bowl using an electric hand mixer whip together the heavy cream, 2 Tbsp granulated sugar and1/2 tsp vanilla on medium speed until it thickens then increase to high spread and whip until very stiff peaks form.

Cut remaining 2 bananas into 1/4-inch slices. Spread slices evenly over pudding layer then brush with lemon juice.

Spread whipped topping evenly over bananas. If desired you can garnish top with some of the remaining cookies, slightly crushed and some banana slices adding them just before serving so they don't brown.

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Best Homemade Banana Pudding recipe! Made with a rich homemade vanilla pudding, and abundance of fresh bananas, and two layers vanilla wafer cookies that soak up some of the pudding as they soften to the perfect texture.

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My mom doesn't make this cake often but when she does its so good that towards the end of the day it be all gone and we be asking her to make another for us.

Sabrina Ponce

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Sharon, what would happen if you put a bit of Carmel and Walnut pieces in first as a binding agent? Or would that ruin it?

I think that would be a fun way to mix it up actually! I might have to try that, but maybe skip the walnuts. I'm not a huge fan of nuts in my baked goods.

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Easy Pineapple Upside-Down Cake - Member Recipes | In-Depth Outdoors

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Looking for an easy dessert for dinner tonight? This recipe is simple and easy to make, and despite the fact that there's no chocolate in it (gasp!)...

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so instead of a whole bunch of food everyone in my family brings something to put in our family seafood boil and it something we do yearly around but everyone looks forward to for Christmas because everyone comes together for it

A'najhia MClaughlin

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Whether you prepare this seafood boil in the summertime or for holiday parties, the Old Bay® flavor will have your guests reaching for more.

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This time around and in the summer me and my family look forward to having chitlins on the table with just a little bit of butter on them and pepper on them

A'najhia MClaughlin

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There are some recipes that are called Southern however, the Creole and Cajun culture in itself cooks different than the rest of the south. I believe this simple recipe does the heritage justice. You can serve them with your favorite side dishes such as greens, macaroni and cheese or rice.

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My grandma doesn't make this Apple Pie often but when she does it's always amazing. The entire family is always asking her to make it more.

Kimitri Reynolds

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Prep 30 min

Total 3 hr 0 min

Ingredients 8

Servings 8

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Our homemade apple pie is sure to be the best apple pie recipe you've made to date. For starters, you can make this warm, cozy, classic dessert in three simple steps, and it's made with the ultimate baking shortcut: Pillsbury™ Pie Crusts. Serve up this easy apple pie and enjoy the most classic dessert with family and friends. Whether you bake it for a holiday, a potluck or as a special weekend treat, this timeless recipe is guaranteed to spark joy.

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What Are the Best Apples for Apple Pie?

When making homemade apple pie, it's important to choose apples with the right texture and flavor. The best apples for apple pie are crisp and firm, with an equal balance of sweetness and tartness. We love using the Granny Smith apple due to its tangy, tart flavor and its firm flesh that doesn't break down in the oven.

The juicy, sweet, and firm Honeycrisp is also a great choice for homemade apple pie. (Make sure to stock up on this apple in the fall while it's in season!) The Gala apple is a great option year-round, with a mildly sweet taste and a crisp texture that doesn't get mealy in the oven. Prefer a softer apple pie with a natural sweetness? Choose Golden Delicious apples.

For the best apple pie possible, there's just one variety of apples we'd avoid completely-the Red Delicious. These apples may taste yummy on their own, but they lack the tartness that really enhances the rich apple flavor of an apple pie. They also break down in the oven and become mushy.

How to Store Apple Pie

We'd be surprised if you end up with any leftovers, but not to worry-your extra homemade apple pie doesn't have to go uneaten! To keep the pie fresh, allow it to cool for 2 hours after baking. Cover the entire pie with plastic wrap or aluminum foil, and store it at room temperature for up to 2 days. Still have some left? Store it in the fridge for 2 additional days! When you're ready for a slice, just heat it up in the microwave for a few seconds.

Want to store your baked apple pie for a longer time period? You can keep this sweet treat in the freezer for up to 4 months! Assemble and bake your easy apple pie as directed in the recipe and let it cool completely. Wrap your pie tightly with plastic wrap, seal it in a 2-gallon freezer storage bag and place it in the freezer. When you're ready to eat the pie, unwrap it and let it thaw at room temperature for an hour. Stick it in the oven at 375°F.

Ingredients

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Steps

Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.

In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.

Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

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Tips from the Pillsbury Kitchens

One package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count) may be substituted for the refrigerated Pillsbury™ Pie Crusts in this recipe. Place cookie sheet on oven rack. Heat oven as directed. Prepare filling and follow directions on package for Two-Crust Filled Pie.

The flour tossed with the fresh apples turns their juices into a thickened, spiced sauce during baking. Mix it with the sugar and spices before tossing the mixture with the apples.

Two (21-oz.) cans of more fruit apple pie filling can be used if you're short on time.

Let your apple pie cool for at least 2 hours before cutting into it. The filling will thicken as it cools, making it easier to slice.

To make Caramel-Pecan Apple Pie: right after removing the pie from the oven, drizzle with 1/3 cup caramel ice cream topping. Sprinkle with 2 to 4 tablespoons chopped pecans.

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Frequently Asked Questions

What Are the Different Types of Apple Pie Crust?

This apple pie recipe uses refrigerated pie crusts for a quick, convenient and homemade-quality result-but there are plenty of other crust options. Have a frozen pie crust on hand? Remove it from the box and let it thaw at room temperature for 60 to 90 minutes before unfolding it, and you're good to go. Want bragging rights about making a homemade apple pie crust? Try whipping up a two-crust pastry dough from scratch!

Whatever type of crust you're using, it's helpful to know the different decorating techniques so you can switch up the look of your dessert. A one-crust pie is extra easy to make, allowing you to top off your apple pie with a crumbly streusel or any of your favorite toppings instead of the second crust. We love the sweet crumb topping on this Dutch Apple Pie! For an ultra-impressive presentation, we love assembling a two-crust pie with a lattice crust like in our Caramel Apple Pie. It features alternating strips of weaved dough on the top crust.

This classic apple pie recipe makes a basic two-crust pie, with fluted crimped edges and cut-out slits on the top crust. Finishing off your pie with decorative edges is the easiest way to switch up the presentation-the most common methods include scalloped, pinched and forked edges. Learn more about these techniques with our handy how-to guide, and a beautiful crust is easy as pie!

How Should I Serve Apple Pie?

This homemade apple pie is obviously yummy on its own, but why not double the decadence with tasty toppings? Our favorite way to eat apple pie is à la mode, or "served with a scoop of ice cream." Warm up a slice of this easy apple pie in the microwave for a few seconds and top with a hefty scoop of vanilla ice cream for an ooey-gooey result that can't be beat. If you have any on hand, add a sweet drizzle of caramel ice cream topping and a sprinkle of pecans for a satisfying crunch. Dessert doesn't get any better than this!

Nutrition Information

230 Calories, 6g Total Fat, 1g Protein, 43g Total Carbohydrate, 27g Sugars

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More About This Recipe

This apple pie recipe is already perfect, but if you want it to look as perfect as it tastes, we have a few expert recommendations for you. First, refrigerated pie crusts should be baked in glass pie plates. A dark pan will cause too much browning while a shiny pan will prevent your pie from achieving the golden-brown crust that makes apple pie irresistible. Speaking of overbrowning, to prevent your crust from burning, cover the edges with strips of foil 20 minutes into the bake time. When you use refrigerated pie crust, you must allow the dough to soften before you use it. Otherwise you will have difficulty pressing the dough and getting it to adhere to the pie plate. Perfecting the crust is arguably the most important part of pie making. But the filling is the other half of the equation. Lucky for you, we have a few tricks up our sleeve for that, too. If you love apple pie, give these other apple pie recipes a try!

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What could be better than homemade apple pie? We

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Me and my family eat corn pudding almost every holiday its a must for my family everyone has to have a sum to go so my grandma makes a pan full of it every holiday because she's the only one who knows how to make it correctly

A'najhia MClaughlin

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Sort by: Most Helpful

Most Helpful Most Positive Least Positive Newest

Rating: 5 stars

01/31/2007

This is a wonderful recipe if you are looking for a true sweet corn pudding that has a custardy consistency. When I made it, I discovered at the last second that I had no cornstarch, so I substituted 1/2 cup flour and it still came out great. I also substituted frozen corn for the canned corn kernels -- just filled up one of the empty creamed corn cans as a measure, and added 1 tsp. salt. It does make a LOT, however, and is not easy to cut in half since it calls for 5 eggs, so it would be best for a crowd. Absolutely delicious and addictive; even my son who doesn't eat vegetables had seconds.

Rating: 3 stars

12/28/2007

I gave this three stars because the recipe should state that it needs to be made in a FLAT 2 quart casserole. The first time I made it, I used a flat casserole and it turned out perfect. My mom made it for christmas dinner this past week, but used a bowl type casserole and baked it for the full amount of time and it was very very runny. It looked like it was cooked through until we served it. Very disappointing the second time, but I will continue making it using my flat dish.

Rating: 5 stars

11/26/2010

I made this as directed and it was excellent! Thanks to reviewers who offered preparation tips, I mixed the cornstarch easily with the cold milk before adding the butter and sugar. I melted the butter ahead of time, so I could add it at room temperature. I also took the eggs out of the frig about an hour earlier so all ingredients would be about the same temp. I added a pinch or two of ground nutmeg, as an earlier reviewer recommended. I used the best ingredients I could find, including Green Giant White Shoepeg Corn, which is vacuum packed in the can and crunchy like fresh--with no fluid to drain off. I substituted one tablespoon of the sugar with dark brown sugar, and baked the pudding in a flat Corning casserole, a rounded rectangle measuring 11 by 9 by 3. It cooked beautifully---and in 50 minutes! Looked like the photo, and tasted like my departed grandma's! Not too sweet, packed with corn, held together with a tender sweet custard! Awesome!

Rating: 5 stars

05/06/2011

I have been making this exact recipe for over 10 years. The only difference is that I use 1/2 cup of sugar and a dash of vanilla. I also DRAIN the can of whole kernel corn. This may be the reason why some people said they had "extra" liquid. This is a much requested dish from family and friends throughout the year.

Allrecipes Member

Rating: 5 stars

12/11/2001

This is one of those trick recipes that makes people believe you are an old country cook who really knows your way around the kitchen. I will make this again and again.

Rating: 5 stars

12/20/2007

yes! I live in Cambodia so I needed to find a recipe that would not have complicated ingredients, not cost a fortune, and not waste my ingredients by tasting bad. This was the first thanks giving meal ever for many of the people we invited over. Several people brought food but this dish was the TOP PICK for the night! Everyone wanted to know how to make it and now I have to make it for Christmas and probably every other event too! We couldn't buy can corn so I bought cooked street vender type corn and cut it off the cob measured in the cream style can.. it was just right. Not egg-y like some reviews said. sweet and tasty!

Allrecipes Member

Rating: 4 stars

05/29/2002

I was surprised when the dish came out of the oven because I was expecting something more like corn pudding instead of a just corn side dish. There's nothing in the recipie that adds a bread-y layer you'd normally find. It's a good recipie, but not necessarily one for corn pudding.

Rating: 3 stars

10/16/2005

This wasn't what I was looking for. It was a little to "eggy" for me. Kind of like a corn quiche. I had some corn pudding at a party the other evening and it was more firm and didn't have so much egg taste. I'll keep looking. This wasn't bad, just not what I wanted. I'll see how the left overs taste tomorrow.

Allrecipes Member

Rating: 5 stars

01/06/2001

This is the first time I have ever made corn pudding and this is a great recipe, easy and quick, mix together, put in the oven and don't worry about it until 1 hour is up!

Rating: 4 stars

11/23/2010

This was super good but the first time I made it I had to bake for a lot longer.. Maybe because of the dish I used, not sure. But I won't mark down just because it doesn't specify what type of casserole dish to use like I saw another poster do, which is just ridiculous. But I did say 4 out of 5 stars because the next time I made it, we tossed in a box of that Jiff Corn Muffin Mix just for the heck of it and found we loved it by for the best that way. Just a little bit firmer but tastes pretty much the same and with that in it, is 5 stars and my husband is obsessed with it. Started out a holiday dish and now it's a whenever he begs enough dish.

Rating: 4 stars

11/17/2010

I changed this recipe just a bit to make it a true "soul food" pudding..I cut the eggs back to 3 and instead of milk I used 3/4 cup evaported milk. It smells delicious while cooking and I bearly get it to the table before it's gone...

Rating: 5 stars

11/26/2011

My only change was to add 1/2 t salt and mine was done cooking in 50 minutes. It turned out great, just how I hoped! Not as rich and wonderful as my grandmother's which features heavy cream, but very yummy and much lighter so more acceptable to cook on a regular basis. To those who have only had "corn pudding" made with cornbread mix, this is quite different. It has a custard-like texture from the eggs and is somewhat sweet. This is a real corn pudding and in my opinion much better than the corn bread mix based ones. Thanks :)

Rating: 5 stars

11/28/2009

as is, i would give this recipe about 4 stars. i made it using only 4 eggs but following everything else for thanksgiving, and it was pretty good. its a 5+ star recipe with the following changes that i made for last night's xmas dinner: -use only 4 eggs -before adding the cans of corn, mix in 5Tbs of cornmeal (gives this a slightly stiffer consistency, but not as dense as the recipes using muffin mix)-add about 1tsp of vanilla -strain the can of whole kernel corn well to reduce water content -bake in a flat, glass casserole dish -before popping it in the oven, sprinkle a dash of cinnamon and some nutmeg on top. ot decrease fat content, i substituted margarine for butter, splenda for sugar, and used skim milk. with these changes, the recipe is amazing! got rave reviews from friends and family... yum!!! (edit- made this again for t-giving this year and totally forgot to add the butter! it came out amazing anyways, and i think i'll permanently cut out the butter from this recipe in the future!)

Rating: 5 stars

07/20/2014

***NOTE Video...if you watch the video for this recipe,"Recipes in Motion", the presenter only adds one, that's, "1", can of creamed corn...This is basically my Grammy's recipe, but with a pinch of salt, and tsp of vanilla added,...3 eggs instead of 5, and heavy cream or even Half n Half in a pinch, instead of milk...IF you make it with ONE can of both corn and creamed corn, it will be much more "cake like" in consistency...NOT DRY, but "SET"...This is a fantastic recipe, So I gave it 5 stars because in my opinion, it would be wrong of me to bring down the overall rating of this recipe, when I didn't even try it, BUT, it is also JUST MY OPINION that if you use regular milk, and 2 cans of creamed corn, as written, it will be soupy....I could be wrong, but just wanted to give y'all a heads up...WATCH THE VIDEO...

Rating: 5 stars

06/28/2003

Definitely 5-star and definitely the real, old-time corn pudding. I added 1 teaspoon of vanilla extract and 1 teaspoon of ground nutmeg ...wow!

Rating: 4 stars

12/21/2014

Please note that the video says drain the can of kernel corn. The written receipe does not say to drain. It should be drained. The video also says use 1 can of creamed corn, the written recipe says use 2 cans. Use 2 cans. Good recipe if you make these alternations.

Rating: 5 stars

10/16/2010

I made no alterations to this when I prepared it, and it turned out wonderful. This is a sweet corn pudding, unlike most of the ones I've tried on here that call for cornbread mix or onions and peppers. It's almost desert like, but not too sweet. Great dish when you don't feel like putting a lot of effort into dinner, but want impressive results.

Rating: 5 stars

11/26/2008

Love it! Traditional corn pudding recipe, truly just like grandma's. I cook it in a 13 x 9 glass baking dish so that it sets up well.

Rating: 5 stars

11/19/2007

My guests and I loved it! I used frozen whole kernel corn due to the salt content in the canned vegetables. I advise not to do that. Use the canned because the frozen stayed too firm. It was still very delicious and easy to make. Thanx!

Rating: 5 stars

04/25/2011

Delicious! I made this for Easter & everyone loved it. It did need to cook a bit longer than the recipe stated. I also drained the whole kernel corn (not stated in recipe either way). Otherwise, perfect! The folks who think it's too eggy are obviously not familiar with true Southern corn pudding. This really was just like Grandma would make!

Rating: 5 stars

06/03/2009

LOVE this recipe!! It such an easy and inexpensive side dish and great for holidays, too. I actually leave out the sugar entirely and it's still super sweet because of the sugar that is added to the canned corn and creamed corn.

Rating: 3 stars

01/25/2011

I agree with ATLMICHELLE who wrote on 12/28/07. I followed the recipe carefully but used a deep casserole. Even after cooking it an additional 20 minutes at 400, it was still too soft in the middle. I'll try the flat casserole next time.

Rating: 5 stars

11/15/2009

i made this for thanksgiving at my inlaws last year it was such a hit. my motherinlaw asked me to make it for christmas. i also made for my parents christmas dinner again a huge hit. when my motherinlaw called about thanksgiving for this she asked if i could do the corn again(she usually just asked what you would like to bring) i use 4 eggs and bake in a glass cake pan turns out perfect imake a slurry with the cornstartch and some milk easier to mix in . this is soooo much easier than other recipes and sooooooo good

Rating: 5 stars

01/08/2012

Love this recipe! So easy, and delicious. I have brought it to a few holidays and everyone raves over it. The only thing I change is using 4 eggs instead of 5. My husband complained that with 5 eggs it was kind of "egg-y", haha. I have tried it with 3, 4, and 5 eggs and we agree that 4 is the best. Definitely try this recipe!!

Rating: 5 stars

09/02/2008

This was SO good. I used one can of creamed corn and 15 ozs of frozen sweet corn. My husband ate about half the pan - so that means it was good. It was very sweet, but not too sweet. I'll definitely be making this again.

Rating: 5 stars

04/16/2009

This is really good, I used 4 eggs, canned milk and added a pinch of nutmeg and 1/2 teaspoon of vanilla and it was delish!! My family gobbled it up!

Rating: 5 stars

02/06/2011

I hosted my mothers 50th birthday party, and my whole family enjoyed this. I think I added a little less then the 1/4 cup of sugar, and it was perfect. Everything else I followed to a T. UPDATE!!!! Made it again, made it early and covered it, warmed it after still covered and it came out mushy and not nearly as good. SO DON'T COVER IT UP!

Rating: 5 stars

04/25/2011

Made this yesterday for Easter dinner. Followed the recipe exactly. We all loved it! It wasn't too sweet and didn't have that corn muffin mix taste, that so many recipes have now. This is REAL corn pudding!! Very custardy, warm, comfort food! Definitely the real deal! Will make this again and again!! Thanks for sharing:)

Rating: 5 stars

12/19/2004

After having corn pudding in a restaurant, my daughter wanted to have it at home. This was even better than the restaurant. Then, I made it again, but froze it in small foil pans before baking. Thaw overnight and bake as directed for an hour. YUM!

Rating: 5 stars

11/24/2011

Delicious! Just made it today for Thanksgiving. I followed other reviews and used 3 eggs *instead of 5 ) and a 9x13 casserole dish. Will definitely make it again.

Rating: 4 stars

03/15/2010

I've made this recipe twice now, and both times I had to let it bake 10-20 minutes longer than the 1 hour indicated in the recipe. The second time, I used a 50/50 mix of white and brown sugar for a total of about 1/3 cup, which I thought tasted better. Overall, this is very easy to make.

Rating: 4 stars

03/15/2010

Everyone liked this dish and had 2+ helpings. The only thing I would do different is cut back on the amount of butter. I had to take a paper towel to "sop up" some of the grease from the top. Also, I realized that I only had one can of creamed corn, so I put 2 cans of whole kernel and only one of creamed and it worked fine. I also didn't have cornstarch, only self rising flour, and had no problems using that. This was simple to make and enjoyed by everyone. Thanks!

Rating: 5 stars

12/15/2009

This was fantastic! Took it to Thanksgiving for 18 and everybody raved. I agree with several other reviewers, too eggy, my solution was to double the whole corn and it was perfect. Came out perfectly golden brown too.

Rating: 5 stars

11/19/2007

This recipe makes a delicious, custardy pudding. I use brown sugar instead of white, and heavy cream instead of milk. I find that I have to cook it a little longer for it to set properly. This is not for the calorie and/or health conscience, but boy is it delicious!!

Rating: 4 stars

04/08/2013

I made this to bring to Easter Dinner along with the 4 cheese scalloped potatoes from this site. This was very good. I made it exactly as written. I was very wary of this as I really hate creamed corn and was worried it would be awful but I was pleasantly surprised. Everybody liked this (even me) and I'll be sure to make it again. I think I baked it a little longer than suggested so it would brown well on top. I didn't get real brown but it was very good! Thanks, Lisa, for a keeper.

Rating: 5 stars

01/18/2001

I've tried other corn pudding recipes and this is the best. Everyone loved it at Thanksgiving so we had it for Christmas too.

Rating: 5 stars

01/02/2011

This is a great recipe, I did cut back to 4 eggs and add 1/2 corn muffin mix with a little more sugar (1/4) cup, but it was a real hit, not too sweet but very nice texture! Just drain the corn real well.

Rating: 5 stars

12/25/2008

I left all but a teaspoon of sugar out of this recipe and everyone still commented on how sweet it was at our Christmas dinner. They all loved it.

Rating: 5 stars

12/24/2013

OMG!!! That's all I can say. Made this tonight for my first time making Christmas dinner for the family. Everyone LOVED it. Good thing I actually doubled it in 2 pans, because even with 9 cornish hens, potatoes, and green beans, it was ALL gone with 6 adults. I have now been ordered to bring it to every family dinner from here on out, including our new years dinner on the 30th. I've never had corn pudding before so cant compare it, but it was delicious. I had jumbo eggs, and since I did read a few recipes complaining about it being too "eggy" I only used 4 eggs. However that was probably the equivalent of 5 regular sized eggs so I do not think it would make a huge difference. I'm personally not a huge egg fan so I was a little worried but all it did was give it a good custard-like texture IMHO. I also used sweet corn for the whole kernel canned, and I drained the can first. A while into it cooking, I happened to look up and noticed my timer was frozen at 59 minutes (THANKS TIMER!) however when I checked on it an hour had likely gone by and the top was nice and golden brown. It also sat on the stove for a good 2-3 hours covered in aluminum foul while the potatoes and hens cooked but it stayed nice and warm and potentially set and became the perfect texture and consistency. I'm normally a salt-with-my-eggs-and-corn type person, but to me this was just nice and sweet enough that it needed no additional seasoning.

Rating: 5 stars

12/27/2009

this gramma says this corn pudding is the whip! I baked it a 1/2 hour longer until the top had more dark brown crispiness.

Rating: 5 stars

12/04/2014

This is my go-to recipe for Thanksgiving. My grandmother used to make it, and I never got her recipe before she passed away. Thanks to Allrecipes com, I can recreate her dish.

Rating: 4 stars

07/04/2008

This is a great corn pudding recipe. I do however put in fresh or frozen thawed corn in replace of the 1 can and I also like to add a cup of cheddar cheese to it.

Rating: 5 stars

02/16/2012

Fabulous! I love it just as it's written, but it's also easy to customize to make more healthy, with less sugar and fat. I can close my eyes eating this and be in my Grandmother's house again as a child. Thank you for this!

Rating: 4 stars

09/02/2008

Definitely the old fashioned country recipe for corn pudding. I substituted Splenda for the sugar, and I did add a teaspoon of vanilla and a sprinkle of cinnamon on top. All of my friends at the holiday cookout raved about the recipe, and I've had four or five recipe requests already.

Rating: 3 stars

11/27/2014

I made this for Thanksgiving last year and it was just a bit on the "too sweet" side. So this year I only used 1/4 cup milk and substituted the other 1/2 cup with sour cream (12 servings). It made all the difference in the world and was delicious.

Rating: 5 stars

09/02/2013

I used four ears of fresh corn and 5 tablespoons of yellow corn meal with four eggs. I also added a generous dash of nutmeg. Awesome and really beautiful!

Rating: 5 stars

10/17/2009

only change, I drained the can of corn. THIS RECIPE IS GREAT! Thank you for sharing. Will definitely be making for Thanksgiving

Rating: 5 stars

03/28/2014

This was easy to make and turned out great! I used three extra large eggs and took other advice and mixed the milk and cornstarch first. I also used a 9 x 13 glass baking dish. This was a big hit for us and will definitely be in our favorite collection! Thanks for the recipe.

Rating: 5 stars

12/24/2008

A big hit at home and for potluck! Stirred cornstarch into the milk before adding to miture, it saved A LOT of time!!! Used 4 eggs instead of 5. Used two 8x8 disposible aluminum pans to ensure pudding was cooked all the way through. Everyone loves this recipe!!

Rating: 2 stars

12/16/2008

Not impressed at all. And 5 eggs is way too many- it tasted more like scrambled eggs with corn than corn pudding. Will be looking for a new recipe.

Rating: 4 stars

01/17/2009

I tried this recipe twice. I only made four servings each time. The first time I used two eggs instead of 2 1/2 eggs and it did come out eggy and a little runny even though it crusted nicely. The second time I used one egg and cooked it longer. I tested for doneness by inserting and taking out a toothpick in the middle of the pudding to ensure that it was set (like you do with cakes). The 2nd time came out better (less eggy and runny) and it was well received. Infact, the only complaint I received (the second time around) was that I didn't make enough of it.

Rating: 3 stars

08/29/2012

This is a good side dish, but I agree with two others. There is no bread consistency that makes you think of real corn pudding and it is more like a quiche without cheese. I at first thought it was undercooked and cooked 15 mins longer & no change. Now I see the other reviews and it's just how it is. I don't think I will make ths again for corn pudding.

Rating: 5 stars

04/12/2009

very good recipe and easy to make. just need to mention that you drain the whole kernel corn when adding it. made it for easter ahead of the time and reheated 15 minutes prior to serving and everyone gave it rave reviews

Rating: 5 stars

11/27/2010

I've never made or eaten corn pudding before but this sounded so good, I decided to give it a try for Thanksgiving. I made only minor changes based on other reviews: used one less egg, mixed the milk and the cornstarch before adding the milk to the mix, and added about half a box of Jiffy corn muffin mix. It was really excellent, a little sweet, a little rich, just right.

Rating: 4 stars

12/27/2004

I scaled the recipe to 20 servings, and cooked in two disposable pans. The cook time took WAY longer than directed. I ended up with the ham and turkey completely carved, tapping my foot, waiting for the custard to set. It looked a little greasy, I think when I make this again I will cut back a bit on the butter. Tasted good, though. 4 stars, only because I felt inconvenienced by the cook time. Will most likely be using this recipe again.

Rating: 3 stars

01/16/2006

Was definitely good but too sweet and eggy for me. I may make this again with 1-2 less eggs and about half the sugar.

Rating: 5 stars

07/15/2010

I made this for a party and it flew off the table with RAVE reviews. I cooked it in big foil lasagna pans, doubling the recipe for each pan, so it did take quite a bit of additional cook time. The result was worth it!

Rating: 5 stars

12/09/2010

Very easy and good comfort food.

Rating: 5 stars

11/26/2010

Was a huge hit at the Thanksgiving table! I didn't have cornstarch...but read online you could sub twice as much flour as a sub..and it worked well!

Rating: 3 stars

04/02/2013

Being a relatively proficient cook and dietitian, I made changes. Corn is naturally sweet, so eliminated the sugar totally, used 1/2 the butter; added 3 Tbsp greek yogurt; and added 1/3c. diced onion, with 1/2 can green chiles.

Rating: 5 stars

11/27/2013

this is exactly the way our family has made it for multiple generations. We use 3 cans of corn and 3 cans of cream style. sometimes use 2 tbl of flour instead of cornstarch. We also like to leave it in longer to get the top good and brown.

Rating: 2 stars

03/20/2013

I've had corn pudding, and this is not corn pudding. It is corn quiche. Way too many eggs and I even cut it down to 3 eggs instead of using 5 as the recipe calls for. Also, it doesn't need as much corn as the recipe calls for. Corn pudding should be smooth (like pudding!).

Rating: 5 stars

08/14/2009

Make it as is. Tried other variations and they were not as good as the original recipe. Just make sure whole kernel corn is drained or use frozen.

Rating: 4 stars

10/23/2011

Good recipe, easy and good flavor. I made it exactly according to the directions. I'll be using this one again.

Rating: 5 stars

03/24/2008

Very good, was exactly what I was looking for!! I did have alot of liquid in the bottom of the dish,though, and are wondering what I did wrong. I made the casserole the night before, refrigerated, and cooked the next morning before church. Maybe that was the reason. Other than that, taste was wonderful and not a bite was left.

Rating: 4 stars

12/11/2007

AWWWW! corn pudding. This was good. I also had a little problem with the baking dish. I used the disposable aluminume pans and it was a little runny and eggy. However,next time i will use a glass caserole dish. It is a hit with my kids and my husband. We loved it. Thank you for posting. We will make again!! Many Blessings to you and yours from me and mine.

Rating: 2 stars

11/15/2007

This is not a pudding. It is a loose, flabby custard. Decent flavor, but terrible texture. A MUCH better recipe is posted here as "Easy Corn Pudding". It holds together like a dense, moist bread, not like this eggy concoction.

Rating: 3 stars

04/15/2012

Everyone liked it but it didn't set up the way I would have expected.

Rating: 5 stars

11/27/2013

I added an extra can of whole kernel corn and sour cream and this is exactly what I was looking for. It's quick and easy to fix too which is always good.

Rating: 4 stars

12/05/2010

I don't know... it was good... just not something fabulous.

Rating: 4 stars

12/28/2013

Made this as a side for family Christmas dinner this year, and it was very good. I followed some of the reviews and added vanilla and nutmeg to the mix and added the corn starch to the milk before adding to the egg mix. Used the flat glass baking dish as suggested and it worked perfectly. Found out it is even better served with Maple syrup.

Rating: 5 stars

04/08/2012

this is a staple for us during the holidays...very very good! i follow the recipe to twerks or additions and it turns out great each time!

Rating: 5 stars

04/23/2012

Guys, this is the real deal. I have been looking for YEARS for a fantastic traditional corn pudding recipe without all the complications and this is it. I halved the recipe {using 3 eggs} and put some cheese on top and it was perfect! Word of warning: it is a custardy dish [as it should be], so if you're looking for something more like cornbread, keep lookin. Cheers!

Rating: 4 stars

07/25/2012

I really enjoyed this recipe, however my dish may have been a little deeper than expected. It took me an hour and a half to set. I wasn't sure it was even set then. It worked out great though.

Rating: 5 stars

01/07/2014

I tried this recipe out 2 years ago around the holidays and it instantly became a family favorite...My husbands grandmother even requested that I bring it to her Christmas gathering. I prepared the recipe exactly as it is listed and its perfect, wouldn't change anything.

Rating: 5 stars

04/02/2013

yummy! mine took more than an hr. to bake, though; not sure what happened but just be aware...

Rating: 5 stars

11/11/2015

This is just like my mom used to make and I have searched and searched for the recipe. I love this dish and yes it is definitely a comfort food. Now I have to have it for every Thanksgiving dinner. For Christmas you can add green and red bell peppers, it fits the holiday and changes the flavor to make it more savory.

Rating: 5 stars

12/28/2011

Great recipe! I like the custard texture so I added an extra egg. I also like corn pudding more sweet so I did 1/2 cup of white sugar. Everyone loved it

Rating: 5 stars

12/26/2009

I made this for a side dish at Christmas dinner and it was a hit! The consistency wasn't bready like the other corn puddings, it had a creamy custard like taste. The flavor was wonderful and wasn't overly sweet.

Rating: 5 stars

01/15/2012

DEEElicious..I made it for my boyfriend & I and we loved it. Just like his mom's corn pudding. I will definitely make it again. Be sure to drain the water..enjoy

Rating: 5 stars

09/13/2007

This was sooo tasty! I made it for my friend's family and everyone loved it. Sweet and smooth, just like Mom used to make. Thanks for an excellent recipe!

Rating: 5 stars

11/29/2002

I made this for Thanksgiving and it travelled well. I let it cool about fifteen minutes or so from the oven, then fastened the casserole lid shut with rubber bands and put it into an insulated carrier. It arrived at the table still hot a couple hours later, nicely intact, and was well-received by everyone. It's good the next day for leftovers, too. I'll probably make it again next year.

Rating: 5 stars

10/12/2009

I have made this recipe several times for friends and family get togethers, and always end up having to give the recipe out. I should start keeping copies of it available, it is wonderful! I, as others have, sometimes cut back by one egg, and use half the sugar, and it's still good. And I have never had a problem with it being watery or runny, as some people have mentioned. Makes me wonder if they're draining the whole kernel corn, or if their ovens cook at a lower temp. It's always come out perfect for me!!!

Rating: 4 stars

09/29/2013

No complaints! Easy to make and turned out great. Couldn't taste the eggs.

Rating: 5 stars

04/16/2011

Made this for the first time to take to a potluck and everyone RAVED about it. It was really good, but I do think I would cut down at least 1 egg next time. Was great as-is, I just prefer a slightly dryer corn pudding. One review suggested cutting down to 3 eggs, but I'm concerned that would be too few. Next time I make this I may throw in some corn meal to give it a breadier texture. Overall, a good recipe if you've never made corn pudding before.

Rating: 5 stars

01/11/2012

I have looked and looked for a recipe that tastes like my grandmother's. May she rest in peace now, but this brings back so many memories for me, thank you! I am one of the few in my family that eat corn pudding and she always made it especially for me, now I can cook it for my kids and carry on the tradition!! It is perfect the way it is!

ERIN.SHANE

Rating: 5 stars

11/25/2009

This recipe lives up to its name!!! After my grandmother passed away, no one could find her corn pudding recipe and I tried this out of desperation. The reaction at the dinner table the first time was, "I thought the recipe was lost!?" This is my go-to dish every Thanksgiving!

Allrecipes Member

Rating: 5 stars

03/02/2005

This recipe was so easy. The only change that I made to the recipe was to add a tsp. of vanilla extract. My fiance likes his corn pudding sweet. Delicious. Will make again.

Rating: 5 stars

01/19/2009

I make this for holiday dinners and everyone loves it! I cut down on the sugar a bit because it is very sweet. You can make ahead, wrap tight with newspaper and towels, it will stay warm for a couple of hours!

Rating: 4 stars

05/26/2008

Overall this was a crowd pleaser, not too sweet and the cooking time was perfect. It also traveled well. But it was to buttery, way to greasy. Next time I'll cut out half the butter. It was also too eggy.

Rating: 5 stars

12/08/2009

So easy! Made this as is, no changes, and with 10 ppl over for dinner it was loved by all! I would mix the cornstarch with a bit of cold milk and then add, rather than try to whisk into bowl.

Rating: 1 stars

11/30/2011

Made for Thanksgiving dinner. No one liked it. I don't consider this a pudding. It was like corn suspened in eggy gelatin.

Rating: 4 stars

04/12/2015

This is a good recipe! The only thing I added was some sauteed onion, bell pepper and garlic. Otherwise I kept the recipe as is. It baked a little quicker in my oven. Served with saucy BBQ country ribs and cole slaw.

Rating: 5 stars

10/27/2012

I used corn that I froze this summer, about 5 cups of which I creamed about 2/3 in a blender. I added a small amount of salt because the frozen corn had none added. It was delicious!

Rating: 3 stars

11/06/2012

The flavor was really good, just not the consistency - it was too runny and I even drained the corn. I did use a regular bowl type casserole dish though, so that I'm sure was the problem. The next time I do make this I will take the advice of another reviewer and use a flat 2-quart casserole dish instead.

Rating: 5 stars

10/07/2012

I've made this recipe twice. First time, exactly as posted and it was very good. No complaints whatsoever. I just made a few changes for my personal taste the 2nd time. I only used 3 eggs and was worried it might be to soupy, so I did as AngelM82 recommended, used a package of corn muffin mix. I think I will continue to make it the 2nd way and that's only to reduce the eggs. Both ways were raved about at our Thanksgiving dinner. Thank you for sharing. Note to self. Make 1 1/2, never double. Way to much even for potluck

Rating: 5 stars

10/14/2009

I make this every holiday and goes great with bbq. Always a hit!!! I have always made as written as well.

Rating: 5 stars

11/12/2010

A classic, custardy, rich corn pudding. I find that for the holidays it is well recieved if a bare inch of nutmeg is sprinkled over the top when serving.

Rating: 5 stars

12/07/2003

I omitted the sugar altogether, added 1/2 cup baking mix, 1 small onion minced, 1 1/2 TBS chive sour cream, 1 Tbs. parsley and sprinkled some more on top. I had something else in the oven at 350 for an hour and it worked great. This recipe will replace the Jiffy mix corn casserole that I have always loved but can no longer use, due to the gluten. Thank you so much for bringing corn pudding back to our table!

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This corn pudding is definitely comfort food.

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I bought the sweetest carrot cake from a bakery last year and it was so good I have to go buy it again.

Kimitri Reynolds

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Our top-rated carrot cake recipe is moist, light, fluffy, and topped with a rich cream cheese frosting. What's not to love?

How to Make Carrot Cake

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

What's In Carrot Cake?

These are the ingredients you'll need to make your new go-to carrot cake recipe:

· Sugars: You'll need white sugar for the cake and confectioners' sugar for the frosting.
· Oil: A neutral oil, such as vegetable oil, adds moisture without imparting flavor.
· Eggs: Four whole eggs lend moisture and help bind the carrot cake batter together.
· Vanilla: Two teaspoons of vanilla extract for the cake (and one teaspoon for the frosting) enhances the flavor.
· Flour: All-purpose flour creates structure and brings the batter together.
· Leaveners: Baking soda and baking powder act as leaveners, which means they help the cake rise.
· Cinnamon: Ground cinnamon adds that warm, cozy flavor you associate with carrot cake.
· Salt: Salt enhances the flavors of the other ingredients, but it won't make the cake taste salty.
· Carrots: Of course, you'll need grated carrots!
· Pecans: Chopped pecans give the cake and frosting a pleasant crunch.
· Butter and cream cheese: Butter and cream cheese are the key ingredients in the light and fluffy cream cheese frosting.

How to Make Carrot Cake Step-By-Step

Here's a very brief overview of what you can expect when you make homemade carrot cake:

1. Make the batter: Beat the wet ingredients together, then mix in the dry ingredients. Stir in the carrots and fold in the pecans.
2. Bake the cake: Pour the batter into the prepared cake pan or pans. Bake in the preheated oven until a toothpick comes out clean.
3. Frost the cake: Beat the frosting ingredients together until smooth and creamy. Stir in the pecans. Frost the (completely cooled) cake.

How to Decorate Carrot Cake

Looking for impressive cake decorating ideas? Get inspiration from these Allrecipes community members:

Does Carrot Cake Need to Be Refrigerated?

Yes, carrot cake should be refrigerated. Since it's frosting with a fluffy cream cheese frosting, it shouldn't sit at room temperature for more than two hours at a time.

How Long Does Carrot Cake Last?

Store the frosted cake cake in an airtight container in the refrigerator for up to one week.

Can You Freeze Carrot Cake?

You can freeze unfrosted carrot cake for up to three months. Simply wrap the cooled cake in at least one layer of storage wrap, then at least one layer of foil. Thaw in the fridge overnight and frost according to the recipe.

Allrecipes Community Tips and Praise

"This recipe is fabulous," according to Joyce. "I made it exactly as written and it has been a favorite of my family for years. I even make it for my vegan granddaughter by using an egg substitute."

"I have tried various carrot cakes, but this by far was [our] favorite," says one Allrecipes community member. "It was light, airy, moist and not too sweet. I chose to use brown sugar, raisins, and extra cinnamon."

"Amazing carrot cake recipe," raves Stefanie. "I wouldn't change a thing! A tip: Squeeze as much of the juice out of the carrots as you can before mixing it in and the cake won't be overly wet and soggy in the middle."

Editorial contributions by Corey Williams

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This carrot cake is tender and moist with a delicious homemade cream cheese frosting. Perfect for Easter or a crowd-pleasing potluck dessert.

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My family loves Spaghetti and we eat it year round but especially around this time. My mom makes it the best.

Kimitri Reynolds

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Spaghetti is probably the most kid-friendly pasta recipe to ever exist! Serve this spaghetti with a side of Breadsticks and a fresh Salad - your whole family will be thanking you!

Favorite Kid-Friendly Dinner

It seems like everyone I have ever met has "a spaghetti recipe" they know and love, and each one is different! Some have store-bought sauce, some homemade. Some have meat, some have veggies, and others don't.

It just surprises me that they are all different, but I love that everyone has their own twist on this classic dinner recipe.

We too have a favorite spaghetti recipe we've made for years and love. That's probably why we make this spaghetti for dinner so often (we also have a great Baked Spaghetti and Chicken Spaghetti)!

It's simple, easy to make, and always tastes delicious, and everyone likes it. And honestly, leftovers taste exactly the same heated up as if it was just made (my kind of leftover)!! I usually serve it with some Cheesy Garlic Bread for one delicious meal!

How to Make Spaghetti

Our spaghetti recipe has a delicious sauce with just a hint of sweetness. The sauce takes some time since you simmer it for almost an hour, but I promise it's worth it.

GROUND BEEF. Brown the hamburger in a large pan. Drain the fat if desired.

SAUCE. Throw in salt, pepper, tomato sauce and paste, water (with the bouillon cubes in it or beef broth in the can), sugar, basil, oregano, and garlic. Simmer on low for an hour.

PASTA. A few minutes before the hour is up, cook the box of spaghetti noodles as directed on thepackage. Once the noodles are cooked, add them to the sauce and serve immediately.

We like to top our spaghetti with grated (or even shredded) Parmesan cheese and some fresh basil if desired. It truly is so delicious!

Meatless option. If you would like a meatless version, cook the sauce without the hamburger, and just put a tablespoon of olive oil in the pan before adding any other ingredients. You can make Meatballs on the side if some people want the option to add meat!

Crockpot Spaghetti Sauce

I like to double this easy spaghetti recipe and cook it in a slow cooker. I store half of the sauce in the freezer for later! To make in a crock pot:

BEEF. Brown the ground beef and add to a crock pot.

SAUCE. Add all of the other sauce ingredients. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

Recipe Tips + Variations

This is our best spaghetti recipe, but you can easily change it up to make it your own tasty version.

Try using zucchini noodles, rice noodles, or Pasta alternatives. Spaghetti Squash in lieu of traditional spaghetti noodles.

Acidity level. If you find the sauce to be more acidic than you'd like, try adding one of these for every 12 ounces of sauce:

½ -1 teaspoon white or brown sugar

½ of a shredded carrot

sautéed onions and mushrooms

¼ teaspoon baking soda

⅛ cup Parmesan or Romano cheese

Ground beef. I like to use 80/20 ground beef because it is so flavorful. Since it produces so much excess oil, I will drain it before adding the meat to the sauce. If you use lower-fat ground beef mixture you can choose to add in the excess oil or drain it.

Use ground turkey, ground chicken, or ground Italian sausage in place of ground beef. For added flavor, mince 1-2 garlic cloves and add them to the ground beef. Brown in a large skillet.

Spice it up. Stir some red pepper flakes into the pasta sauce for some heat.

Fresh herbs. Usefresh herbs for great flavor. One teaspoon of dried herbs equals one tablespoon of fresh herbs. Dried herbs are added at the beginning of the cooking time, while fresh. herbs are added toward the end.

Pasta. In general, a serving size of pasta is 2 ounces of dry pasta per person. Drain pasta water.

Fresh Tomato Sauce

Using fresh tomatoes really adds great flavor. Making your own sauce adds about an hour to the cooking time but it is worth it!

1. Peel tomatoes. I recommend ¾-1 pound of tomatoes to make 8 ounces of sauce. Bring a pot of water to a boil. Cut a small X on the bottom of each tomato and place them in the boiling water for 45-60 seconds. Transfer them to a bowl of ICE water. Peel the skin off.

2. Pulse the tomatoes in a food processor to your desired texture, then pour them into a saucepan. Simmer for 30-60 minutes. A thinner sauce will only need 30-40 minutes, a thicker sauce will need 50-60 minutes.

Storing Info

STORE. Leftover homemade spaghetti can last in the fridge for 3-5 days if properly stored in an airtight container. To reheat quickly, microwave in 30-second increments, stirring in between, until hot.

If you have more time, reheat in the oven. Place into a baking dish, and cover with foil. Preheat the oven to 350°F and bake until hot. The actual baking time will depend on how much is being reheated.

FREEZE spaghetti in a couple of ways:

1. Freeze only the sauce. Cook sauce according to recipe directions, let cool, put into an airtight freezer-safe container, and freeze for up to 6 months.
To use: thaw in the fridge, place sauce into a saucepan on the stovetop, and heat. Cook pasta according to directions.

2. Freeze both sauce and pasta. Make the sauce according to the recipe directions and cook the noodles al dente. Combine the two, cool, and place into an airtight freezer-safe container and freeze for up to 2 months.
To use: thaw in the fridge. Place into a baking dish, cover with foil, and put in the oven preheated to 350°F. Bake for about 30 minutes or until hot.

Recipe FAQ

Do I salt the pasta when making spaghetti?

Salting the pasta is a good way to infuse flavor directly into the pasta, but it is completely optional. To salt pasta: Add 1-1½ tablespoons of salt to the water for every pound of pasta you will be cooking. Add the salt just as the water comes to a boil, then add the pasta.

Can I freeze spaghetti?

I typically only freeze the sauce to use later, as the pasta noodles are best when they are freshly boiled. However, you can successfully freeze the sauce and pasta together. See above for details.

How can I fix acidic spaghetti sauce?

Tomatoes are acidic in nature. To balance out the acidic taste in spaghetti sauce you can add sugar, shredded carrots or zucchini, sauteed onion or mushrooms, a pinch of baking soda, or top it with cheese.

For more great pasta recipes, check out:

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Our favorite spaghetti is kid-friendly and made with a delicious homemade sauce making it the perfect family dinner recipe!

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Usually if my family has Ham and the usual holiday sides for Thanksgiving, we tend to prepare a pasta dish for Christmas and vice versa. This and Lasagna are our two go-to pasta meals for the holidays.

~Aaliyah Kilson-Thomas

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This Crockpot Chicken Alfredo recipe comes together in one pot and is perfect for busy days when you need a filling, tasty dinner, but don't have time to tend to it over a hot stove. You only need a handful of ingredients and your handy dandy slow cooker to make this at home!

Love crockpot recipes? Then you need to try my Slow Cooker Barbecue Chicken and my Crockpot Mexican Beef r ecipes!

Homemade Chicken Alfredo (But in Your Crockpot!)

Chicken Alfredo is a takeout staple I knew I had to learn how to make at home. And I did! But I wanted to take this recipe a step further to make it more convenient. I knew there had to be a way to set it and forget it in my Crockpot for those busy days when I can't (or don't want to) stand over a hot stove babysitting a dish. I'm proud to say this easy Homemade Chicken Alfredo recipe meets that criteria! It's delicious, filling, and simple to throw together any night of the week.

I like serving heavy pasta dishes with light sides, like my Berry Spinach Salad or my Grilled BLT Wedge Salad. Pairs great with white wine or a light cocktail!

Key Ingredients

Boneless, skinless chicken thighs (Can swap for boneless, skinless chicken breasts or tenders, if preferred.)

Heavy cream (Can swap for half and half or whole milk, if desired.)

Low-sodium chicken broth

Cubed cream cheese (Critical for creaminess, but can use reduced fat, if preferred.)

Cubed unsalted butter

Garlic powder

Onion powder

Italian seasoning

Grated parmesan cheese

Fresh chopped parsley

Kosher salt and freshly cracked black pepper

How To Make Crockpot Chicken Alfredo

To a crockpot, add all of the ingredients except the dry pasta - chicken thighs, heavy cream, chicken broth, cream cheese, butter and seasonings. Cook on HIGH for 2 hours, or until chicken is tender and fully cooked.

Remove chicken from the slow cooker, and shred. Return back to the slow cooker along with the pasta and parmesan cheese. Cook on HIGH for 30 minutes, or until noodles are tender.

Season with salt and freshly cracked black pepper to taste. Serve immediately with fresh chopped parsley and extra parmesan cheese. Enjoy!

Pro Tip: If you have the time brown your chicken thighs in a pan or in your slow cooker set to HIGH before adding remaining ingredients to give it a nice crust and release its juices for more chicken flavor.

Storage, Reheating, and Freezing Instructions

Store cooled leftover chicken Alfredo in an airtight container in your refrigerator for up to 4 days.

Freeze completely cooled and cooked Alfredo in a freezer-safe container. Even better if it's oven-safe, like an aluminum baking dish, to make reheating easier.

Reheat frozen Chicken Alfredo in a preheated oven at 350 degrees for 60-90 minutes, covered, until bubbling and warmed through. Reheat thawed pasta for 30-60 minutes until warmed through. Remove lid for the last 15-30 minutes and sprinkle with mozzarella and/or parmesan cheese to let it brown. You may need to add a splash of cream or milk to the pasta to keep it from drying out.

Variations

Mix in some greens like chopped spinach or kale! Just add it in after the pasta has cooked so it doesn't completely fall apart.

Change up your pasta for a variety of textures! Chickpea pasta, fettuccini, and bow ties are great with Alfredo.

Swap that chicken for another lean protein like blackened salmon!

Add more veggies like peas and diced carrots, or even small or chopped broccoli florets!

Add some chopped bacon or pancetta! Bonus points for cooking your chicken in the same pan, or cooking both in your crockpot insert. Talk about flavor!

More Slow Cooker Pasta Recipes to Try

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Did you make this recipe? Don't forget to leave a review! This helps other readers and my website! I love to hear your feedback!

Crockpot Chicken Alfredo

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This Crockpot Chicken Alfredo recipe comes together in one pot and is perfect for busy days when you need a filling, tasty dinner, but don't have time to tend to it over a hot stove. You only need a handful of ingredients and your handy dandy slow cooker to make this at home!

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My grandmother always prepares the ham for my family on either Thanksgiving or Christmas. Most of my family, including myself, favor ham over turkey.

~Aaliyah Kilson-Thomas

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Gorgeous Pineapple Ham is the perfect balance of sweet-and-savory, complete with homemade brown sugar and pineapple ham glaze!

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My family typically makes a variety of cookies from scratch during Christmas. We collect different edible materials to decorate some as a holiday activity.

~Aaliyah Kilson-Thomas

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This is the best chocolate chip cookies recipe ever! No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!

Everyone needs a classic chocolate chip cookie recipe in their repertoire, and this is mine. It is seriously the Best Chocolate Chip Cookie Recipe Ever! I have been making these for many, many years and everyone who tries them agrees they're out-of-this-world delicious!

Plus, there's no funny ingredients, no chilling, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!

These are everything a chocolate chip cookie should be. Crispy and chewy. Doughy yet fully baked. Perfectly buttery and sweet.

How to make Chocolate Chip Cookies

Let's walk through how to make chocolate chip cookies step-by-step, and don't forget to watch the video.

Make the chocolate chip cookie dough

The first step in making these easy chocolate chip cookies to to combine the dry ingredients in a medium size bowl.

When doing this, make sure to Measure the flour correctly. Be sure to use a measuring cup made for dry ingredients (NOT a pyrex liquid measuring cup). Then, measure flour by scooping it into a measuring cup and leveling it with a knife.

Next, cream together butter and sugars, make sure to soften the butter early by taking it out of the fridge at least two hours before baking so it's ready to go when you need it. You can also warm it in the microwave for about 7 seconds, but be very careful not to melt it.

Once butter/sugar mixture is beaten well, add the eggs & vanilla and beat to combine.

Add dry ingredients and stir until just combined. Then add the chocolate chips and beat until they are evenly distributed throughout the dough.

Use LOTS of chocolate chips. You want at least two gooey chocolate chips in every bite.

The chocolate chip cookie dough should be easy to roll and not sticky. It should not be dry or crumbly. See photo below for the optimal texture.

Portion & roll dough

Once the cookie dough is finished, it's time to portion and roll the dough. I know many people eyeball it when making cookies, however I highly recommend using a cookie scoop.

Using a cooking scoop ensures that all the cookies are uniform in size so that they bake evenly. I love this stainless steel cookie scoop and use it every time I make cookies.

At this point you can either bake your dough or freeze it.

To freeze cookie dough:

Since this chocolate chip cookie recipe makes so many cookies, I always make a full batch and freeze some. That way I have dough on hand for unexpected guests or whenever the cookie craving strikes.

I prefer to flash-freeze the cookie dough before putting it in an airtight container. To do this, roll the cookie dough into balls and space them out on a parchment lined baking sheet. Then put the baking sheet in the freezer for about 30 minutes, or until the dough slightly freezes.

Once the dough is slightly frozen, transfer the cookie dough balls to an airtight container or plastic bag and freeze for up to 2 months.

How to bake frozen dough

There are two ways to bake frozen dough:

1. Thaw it first: I love having dough ready to go in the freezer for impromptu guests. When you want to bake them, remove the dough balls from the freezer, set them on a parchment-lined baking sheet and cover with a light cloth towel or napkin to let them thaw. Then, once they reach room temperature (after about 1-2 hours depending on the temperature of your kitchen) bake as directed in the recipe (at 375 degrees F). SO easy!

2. Bake from frozen: Place the dough on a parchment lined baking sheet. Then, preheat the oven to 350 degrees Fahrenheit (ONLY if you are baking the frozen dough) and put the cookies in the oven in the beginning of the preheating time. (So put the cookies in the oven as you preheat it). Set the timer for 15 minutes and remove the cookies after 15 minutes. The top will look a little more brown than usual, but they will still taste amazing.

Bake until they just barely look done

If you are baking the cookies immediately simply roll them into balls, place them evenly apart on a baking sheet (about 1.5 to 2 inches apart) and bake at 375 degrees for 8-10 minutes.

The most important piece of advice I can give you is - DO NOT over-bake these chocolate chip cookies! They will not look done when you pull them out of the oven, and that is GOOD.

At the end of the baking time, these chocolate chip cookies won't look done but they are. They will look a little doughy when you remove them from the oven, and thats good. They may be lightly browned in a few places, which is exactly how you want them.

They will set up as they sit on the cookie sheet for a few minutes. I never bake them for more than 9 minutes

Cool

Cool the chocolate chip cookies on the baking sheet for 5 minutes before removing to a wire rack to cool completely (or just eat them warm while the chocolate chips are melty)!

Store

Store these chocolate chip cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months.

FAQs about Chocolate Chip Cookies

How do you make gooey chocolate chip cookies?

The trick to making this best chocolate chip cookie recipe gooey is to not over-bake them.

Why do cookies spread & flatten?

There are a few main reasons for this that I have found in my experience:
1) Expired leavening agents. If your baking soda or baking powder are past their prime, your chocolate chip cookies will likely flatten and spread. Even if the date on the container checks out, it still might not be good. That would be the first place I would start.
How to test if your baking soda is active: Combine 1/2 cup of hot water, 1/4 teaspoon vinegar and 1/4 tsp of baking soda. When you add the baking soda a reaction should take place immediately. If not, then you need new baking soda.
How to test if your baking powder is active: Add 1/2 tsp of baking powder to 1/2 cup of hot water. It should bubble immediately. A reaction should take place immediately. If not, then you need new baking powder.
2) Over-mixing. If you over-mix the ingredients in this best chocolate chip cookie recipe you may end up with flat cookies.
3) Ingredients are too warm. Sometimes over-mixing can also lead to your ingredients becoming too warm. If you notice this happening, you can chill the dough before baking to return the batter to room temperature.
4) Incorrect oven temperature. I recommend baking with an electric convection oven. If your cookies and other baked goods are not turning out properly, invest in a cheap oven thermometer to check the temperature. If your oven is baking too hot or too cold, then the cookies will not turn out well.

Why didn't my cookies flatten?

If your cookies didn't flatten, here are a few things that could've been the problem. I have never had this happen to me in 10 years, so here are my educated guesses...
1) The ingredients/cookie dough was too cold. Cold dough doesn't spread as well as room temperature dough.
2) You accidentally used too much flour. Be sure to use a measuring cup made for dry ingredients (not a pyrex liquid measuring cup), and measure the flour correctly by scooping and leveling.
3) The oven temperature is incorrect. I recommend using an oven thermometer to check the temperature of your oven (it's only $7), because it can often be different than the reading it gives on the display or what the dial is set at.
4) The butter/sugar mixture wasn't fully creamed. Try creaming the butter and sugar together for longer.

Can you bake chocolate chip cookie dough from frozen?

I have tested baking this recipe from frozen more times than I can even count. I have gotten the best results when I place the dough on a parchment lined baking sheet.
Then, preheat the oven to 350 degrees Fahrenheit (ONLY if you are baking the frozen dough) and put the cookies in the oven in the beginning of the preheating time. Set the timer for 15 minutes and remove the cookies after 15 minutes. The top will look a little more brown than usual, but they will still taste amazing.

The Best Chocolate Chip Cookie Recipe: Ingredients & Substitutions

The only ingredient I feel confident that can be changed up is the mix-ins. Chocolate chips, sprinkles, peanut butter chips, etc. DO NOT change anything else in this recipe. If you do I cannot guarantee they will turn out. However, here are some tested substitutions.

Butter. I use salted butter, but unsalted butter would also be great. I just recommend tasting the dough to ensure that it's salted to your liking.

White Sugar. You can use granulated white sugar or organic cane sugar.

Brown sugar. I use light brown sugar in this recipe for the best results.

Flour. I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies. Many readers have used gluten-free all-purpose flour with excellent results. Or, try these gluten-free chocolate chip cookies.

Sea Salt. I exclusively bake and cook with pure, fine sea salt. Sea salt is different than table salt (that is iodized), so if you use salt other than sea salt I recommend testing the recipe first with 1/2 tsp and then adjusting to your taste.

Chocolate Chips. As you can see from the photos, sometimes I use chocolate chunks, chopped chocolate, or chocolate chips. It doesn't matter what you use, as long as you use 2 cups.

More of our favorite cookie recipes!

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

These cookies hold a special place in my heart. My friend brought me a meal after my first miscarriage (more on that below) and brought these cookies for dessert. They were so perfect I was convinced they were slice and bake, so I slyly said to her, "the cookies you brought are SO delicious, how did you make them?" Lo and behold they were from scratch and she shared the recipe with me!

Her sweet gesture (literally) took a very dark season in my life and made it a little brighter. You see, after our daughter Bethany turned one-year-old we were ready to have another baby! We found out I was pregnant with twins, but things didn't look great. There were no heartbeats, and although it was early (7 weeks) we were fairly certain that it wasn't a viable pregnancy. We waited two weeks just to be sure, and then I was scheduled to have a D&C and say goodbye to our babies.

This began one of the most difficult, trying times in my life. I was in a cloud of postpartum depression with no sweet baby to snuggle the blues away. My friends and family came alongside of me and I began to heal. I experienced another miscarriage and then got pregnant with my son, Gabe.

Losing three babies in such a short time changed me forever. I haven't taken one single day of my kids' lives for granted. They were chosen to be mine. I have some babies I never got to hold, so I cherish holding the ones I do. These cookies remind me of the sweetness and importance of friendship. I wouldn't have made it through without a handful of close friends who I cherish. So make these cookies and share them with people you love.

Life is too uncertain to take a minute for granted. Spread love, make cookies. That's my motto!
This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!

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The Best Chocolate Chip Cookie Recipe Ever

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The best chocolate chip cookie recipe ever! No weird ingredients, no chilling, etc. Just an easy, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookies!

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I saw this on TV and had to try it at home.

Jerome Peterson

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This post may contain affiliate links. Please read our disclosure policy.
Totchos tater tot nachos are crispy baked tater tots piled with Mexican toppings for the ultimate game day party food. Customize this fun totchos recipe to make it all your own!

What are totchos?

Totchos are nachos made with tater tots - and hats off to the frozen potatoes we love to hate because of their trashy reputation. We all know how irresistable they are, which is why they're the perfect substitute for tortilla chips in this totchos recipe. Are they good enough for steak nachos? Oh yes, you better believe it!

Ingredient notes

Use my totchos recipe and this ingredient list as a reference for your own customization. There are endless combinations. Check out other topping recommendations below.

tater tots - I recommend using unseasoned tater tots for this recipe so you can leave them plain or add seasoning. Also, the crispier you bake them, the better they are for totchos!

taco seasoning - Use store bought packets or make super easy taco seasoning. Fajita seasoning would work great too!

shredded cheddar cheese - Or Mexican cheese blend.

beans - Use black beans, pintos, or refried beans. Use canned beans for convenience or use scratch-cooked beans for better quality and savings.

bacon - You can cook bacon or use bacon crumbles.

salsa - Use this pico recipe, restaurant style salsa, or picante sauce for this recipe.

avocado or guacamole - Nothing better than the rich taste of avocado on nachos!

sour cream + lime juice = lime crema and belongs on all things TexMex.

cilantro and jalapeno - Nothing like fresh cilantro and jalapeno to give totchos a touch of authentic Mexican flavor.

green onions - I use the green part as a garnish for totchos. Chives can be used instead.

How to make Totchos

Just like any nachos, totchos are easy to make and fun to eat. If you know how to make tater tots, you'll crush tater tot nachos!

Toss tater tots with taco seasoning and bake according to package instructions. Remove tots from the oven and transfer to an oven-safe serving dish. Add non-produce ingredients such as cheddar cheese, bacon, and beans. Bake 3-5 minutes to melt the cheese.

Return tots to the oven for 3-5 minutes to melt the cheese. Remove and scatter toppings such as salsa, guacamole, sour cream, jalapeno, and cilantro.

Serve totchos and watch them disappear!

Make-ahead tips

If you're serving totchos at a party and want to get ahead of the game, you can prepare ingredients a few days in advance, then refrigerate separately until assembly.

shred cheddar cheese with a box grater or food processor - or use pre-shredded cheese

cook bacon via stove or air fryer - or use packaged crumbled bacon

make lime crema by mixing sour cream and fresh lime juice

make refried beans or whole cooked beans - or use canned beans for convenience

make salsa and guacamole - or go with store bought

Recipe tips

There's no need to thaw tater tots before baking. But you will want a fully preheated oven. Just coat tots in taco seasoning and bake until crispy.

Make tater tots extra crispy to prevent them becoming soggy once the toppings are added. This way, the crispness will last longer and be more enjoyable.

When using refried beans for this recipe, I recommend warming the beans just before assembly because they'll be creamier and easier to distribute.

When using fresh or pickled jalapenos, I recommend making them clearly visible so they can be easily removed by guests averse to spicy foods.

I use only the tops of green onions to garnish totchos because they're milder than the white stem and they deliver great flavor and color.

Recipe variations

Make this totchos recipe vegetarian by simply leaving bacon out. Feel free to replace it with larger quantity of another ingredient such as beans, salsa, or guacamole.

If you don't have salsa, use fresh tomatoes instead. They add so much freshness and color to totchos, and they pair well with cilantro and jalapeño.

Other totcho topping ideas

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Totchos Tater Tot Nachos - The Kitchen Girl

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Totchos tater tot nachos are crispy baked tater tots piled with customizable Mexican toppings for the ultimate game day party food.

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I had it at a restaurant and fell in love. It's so simply and taste like you cooked all day.

Jerome Peterson

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The classic ice box cake is a simple yet delicious combination of cookies and whipped cream.

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My family loves meat lasagna but usually during Lent I will make a ten vegetable Vegetarian Lasagna. It is made with shredded and fresh mozzarella, ricotta, and parmesan cheeses. It work but well worth the effort. -Miss Bankins

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The Best Vegetable Lasagna - Kristine’s Kitchen

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This Vegetable Lasagna is packed with healthy veggies, layered between noodles, sauce and cheese. It’s the best vegetarian lasagna recipe!

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A friend share with me this easy trick for great stuffing. Cook 2lbs of your favorite sage sausage like Bob Evans or Jimmy Dean mix that into your bread crumbs. It solves the problem of is there enough sage in the stuffing. It's easy and delicious! -Miss Bankins

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Mom's Sausage Stuffing recipe is a homemade stuffing made with sausage, onion, garlic, celery, hand-torn bread, and plenty of spices. It's always a big hit and Thanksgiving wouldn't be complete without it!

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I brush them with melted butter when they fresh out of the oven. My momma taught me how to make them. I bake them for special occasions.