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Crispy quesadillas filled with beans, sautéed onions, bell pepper, avocado and lots of cheese. These avocado black bean quesadillas are filling and make a great vegetarian meal too! Happy New Year! It’s been a great

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Peanut Butter Overnight Oats - Mrs. Alikin

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Easy and amazing! Can add fresh or frozen fruit on top in the morning.

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Creamy peanut butter overnight oats topped with chocolate chips & sliced bananas. A healthy on-the-go breakfast that will keep you powered through the day!

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https://www.gimmesomeoven.com/no-bake-energy-bites/

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This post may contain affiliate links. Please read my disclosure policy.
This No-Bake Energy Bites recipe is easy to make, full of feel-good ingredients, and irresistibly delicious!
Friends, have you tried this no bake energy bites recipe? ♡

It's one of my all-time favorite recipes here on the blog, and one that I've personally made about a zillion times since I first published it here eight years ago.

I love these little energy bites because they are easy to make with simply pantry ingredients that I almost always have on hand. They are super easy to mix up and roll into cute little energy balls. (Or if you would like to save time, you can press the mixture into a parchment-covered baking dish, and then cut them into energy bars.) They are the perfect make-ahead recipe to keep on hand for healthy snacking or breakfasts. And most importantly, they are just irresistibly good.

Over the years, thousands of our readers have made and loved this classic energy bites recipe too. So I wholeheartedly recommend giving it a try!

No Bake Energy Bites Recipe | 1-Minute Video

No Bake Energy Bites Ingredients:

To make this no bake energy bites recipe, you will need the following ingredients:

Old-fashioned oats: Also called rolled oats - these will serve as the base ingredient for our energy bites.

Shredded coconut: Which I highly recommend toasting - either briefly in the oven or in a sauté pan - before adding to the energy bites. (Just be sure that they have cooled before adding in the chocolate chips, or the chocolate may heat and turn a bit melty.)

Creamy peanut butter: I have used both traditional creamy peanut butter and natural creamy peanut butter in this recipe, and both work!

Ground flaxseed: To add some extra protein, fiber and omega-3s to our energy bites.

Semisweet chocolate chips: I photographed this recipe with standard-sized semisweet chips, but mini semisweet chips mix in easier.

Honey: To add some natural sweetness and also help to bind the energy balls together.

Vanilla extract: For a touch of extra flavor.

Chia seeds (optional): Feel free to skip the chia seeds, if you do not have any on hand. But I love adding in a tablespoon or so when I do!

How To Make Energy Balls:

To make these energy bites, simply...

1. Stir everything together. Stir all ingredients together in a large mixing bowl until thoroughly combined.

2. Chill. Cover the mixing bowl and chill in the refrigerator for 1-2 hours, or until the mixture is chilled.*

3. Roll into balls. Roll into mixture into 1-inch balls.

4. Serve. Then enjoy immediately! Or refrigerate in a sealed container for up to 1 week, or freeze for up to 3 months.

If you have trouble getting the energy balls to hold together, I recommend adding in more peanut butter to make the mixture a bit more sticky. Or if you would rather, you can also just press the mixture into a square baking dish to make flat energy bars instead of round energy balls.

Possible Energy Bites Variations:

There are all sorts of ways that you can customize this energy bites recipe, so feel free to get creative! For example, you are welcome to...

Make energy bars: Press the mixture firmly into a parchment-lined 8×8-inch baking pan, chill, and then slice into energy bars (instead of rolling the mixture into energy balls).

Use a different nut or seed butter: Use almond butter, cashew butter, sunflower seed butter, or any other nut/seed butters that you prefer in place of peanut butter.

Omit the coconut: I've heard from many of you over the years who don't love coconut. If that's the case, no prob, just omit the coconut and add in an extra shake of oats instead.

Add spices: If you would like to give these energy bites some extra flavor, feel free to add in a few pinches of ground cinnamon or some pumpkin pie spice.

More Healthy Snack Recipes:

Looking for more healthy snack inspiration? Here are a few of my favorite snack recipes!
Print

No Bake Energy Bites

Prep Time: 20 mins

Cook Time: 0 mins

Total Time: 20 mins

Yield: 20-25 energy bites 1x

Old-Fashioned Oats

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The BEST No Bake Energy Bites recipe! Easy to make, perfect as a healthy snack or breakfast, and SO irresistibly delicious.

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It is a fantastic way of having strawberry cheesecake that is nourishing to the body and can be eaten for breakfast!

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Cheddar Sweet Potato Hash Brown Fritters

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Cheddar Sweet Potato Hash Brown Fritters

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https://fitfoodiefinds.com/video-baked-cheddar-sweet-potato-fritters/

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This post may contain affiliate links. Please read my disclosure policy.

These Cheddar Sweet Potato Hash Browns Fritters are a fun twist off the traditional sweet potato latkes. Made with a base of grated sweet potatoes, sharp cheddar cheese and just the perfect blend of spices. These are delicious any time of day or night!

Happy Monday my friends! It was another beautiful weekend here in Minnesota. This warm weather is sticking around and I'm not mad about it one bit.

I am very excited to announce a new Fit Foodie Finds brand partnership with the NC Sweet Potato Commission. As you know, my childhood nickname from my dad was Spud. I was known to order a baked potato, hash browns, and sweet potato fries all in one sitting #sorrynotsorry. Really though, I love potatoes cooked all ways. More recently as I've aged into my mid to late twenties, I've been all about SWEET POTATOES. I'm sure you can see by FFF's recipe collection that Team Fit Foodie is just a wee bit obsessed. Scroll down to see a few (ok, a bit more than a few) of our faves.

Health Benefits of Sweet Potatoes

I love sweet potatoes for so many reasons beyond just flavor (cuz that rocks, too!). They're versatile, good for you, and most importantly- available year round. Did I mention that they are reasonably priced, too? They're a healthy (complex) carb packed with vitamins A, C, and manganese and I almost always include them in my weekly meal plan! North Carolina is the #1 sweet potato producing state (tempted to move there) and this is where the majority of the US's sweet potato supply comes from. WOAH. Never been to North Carolina, but now it's one of my favorite states.

Today's recipe is 1 word: EPIC.

You only need a few ingredients to make these cute little baked sweet potato hash browns fritters that are packed with delicious cheddar cheese, chives, and onion! They really bring me back to childhood when my dad would make traditional sweet potato latkes for breakfast. So we decided to give them our own Fit Foodie twist - sweet potato latkes, meet our sweet potato hash browns fritters. You're going to get along great 😀

How To Grate Sweet Potatoes

One important small kitchen gadget you will need to use for this recipe is a CHEESE GRATER

. No, not to grate the cheese, but to grate the sweet potato itself! It's really simple to do (see the video below), and this method is going to change your life. Just think of all the amazing sweet potato hash browns variations you're going to make at home now that you know how to grate sweet potato!

You know your sweet potato hash browns fritters are done when they begin to brown on the sides and top. Don't forget to dress them up with some Greek yogurt and more chives. SO GOOD.

Fit Foodie Finds Sweet Potato Recipes

Cheddar Sweet Potato Hash Browns Fritters

These Cheddar Sweet Potato Hash Browns Fritters are a fun twist off the traditional sweet potato latkes. Made with a base of grated sweet potatoes, sharp cheddar cheese and just the perfect blend of spices. These are delicious any time of day or night!

First, preheat oven to 400ºF and line a baking sheet with parchment paper.

Peel a large sweet potato and then use a cheese grater to grate sweet potato in order to form a hash. If you have multiple grate sizes on your grater, you'll want to use the largest one.

Place 3 cups of grated sweet potatoes plus all other ingredients into a large bowl and mix. Don't be afraid to get messy and use your hands.

Once everything is mixed. Use a 1/4 cup scoop to scoop mixture into palms. Press together, squeezing out as much air as possible to create a patty. Place patties on lined baking sheet and drizzle with olive oil. Season with salt and pepper, to taste.

Bake at 400ºF for around 30 minutes or until the tops of the fritters have firmed up and begin to turn golden brown.

Let full cool and store in the refrigerator in an air-tight container for up to 3-5 days.

PS: we first came up with this recipe about 4 weeks ago and Lin and I have both made these twice ourselves because they are THAT GOOD.
The post is sponsored by the NC Sweet Potato Commission. I was compensated and all opinions are my own. Thank you for making this blog possible and supporting my love for sweet potatoes.

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VIDEO: Baked Cheddar Sweet Potato Fritters - Fit Foodie Finds

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This post may contain affiliate links. Please read my disclosure policy. These Cheddar Sweet Potato Hash Browns Fritters are a fun twist off the traditional sweet potato latkes. Made with a base of grated sweet potatoes, sharp cheddar cheese and just the perfect blend of spices.

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https://www.allrecipes.com/recipe/16359/breakfast-sausage/

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Prep Time:10 mins  Cook Time:6 mins Total Time: 16 mins Servings: 2 Yield: 4 pancakes

Ingredients

1 large egg

1 tablespoon white sugar

⅛ teaspoon ground cinnamon, or to taste

1 pinch ground ginger

1 pinch nutmeg

¼ teaspoon kosher salt

⅛ teaspoon pure vanilla extract

1 cup shredded apple

1 teaspoon lemon juice

½ cup all-purpose flour, or as needed

¼ teaspoon baking powder

⅛ teaspoon baking soda

2 tablespoons melted butter

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Ingredients: 1 slice of whole grain bread, 2 teaspoon olive oil or butter, 1 sunny side up egg, 1/2 mashed Avocado, Pink Himalayan Salt & Pepper to taste

Tools:  Bowl, non-stick pan or other pan, butter knife, spoon, fork, flat spatula and a plate.

Directions:

1) Place your 1 slice of whole grain bread into the toaster and set the toaster to toast. Let bread toast for about 2 minutes or to your desire.

2)  Turn the stove onto medium heat. Place your pan on the stove on the side that's heating. Using a non-stick pan or placing 2 tsp. of olive oil or butter into the pan to help the egg to not stick, Crack your egg directly into the pan from the shell, so it's sunny side up. Allow to cook for 1 min. on the 1st side.

3) In a small bowl, smash the avocado with a fork to your desired texture (chunky or creamy) then set aside.

4) Flip your egg with a flat spatula, but back into the pan. Let the egg keep cooking for another minute.

5) Take your toast out of the toaster and place it on a plate.

6) Spread your smashed avocado onto your toast with a spoon or butter knife.

7) Making sure to turn the stove off before removing the sunny side up egg, scoop your egg up from the pan with the flat spatula, and place the egg on the toast onto of the avocado.

8) Season the Avocado Toast by sprinkling a pinch of pink Himalayan salt  and a pinch of pepper, moving tour hand in a circular motion above the toast for each seasoning.

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https://feelgoodfoodie.net/recipe/jalapeno-garlic-vegetable-stuffed-omelette/

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This post may contain affiliate links. Please read our disclosure policy.

This Veggie Omelet is a classic omelet stuffed with cooked red onions, peppers, mushrooms, and spinach. If you're looking for a way to switch up your breakfast, try this high-protein egg breakfast loaded with vegetables. It's easy, flavorful, and highly customizable - the perfect breakfast omelet or simple brunch recipe.

Starting off your day with a veggie omelet is perfection. Each bite is loaded with perfectly cooked veggies and cheese. Enjoy this with a hot cup of coffee, or whip it up as a quick brunch recipe as well!

why you'll love this vegetable omelet

Nutritious. Eggs are high protein and the omelet is loaded with healthy ingredients, providing fuel to your body to jumpstart your day!

Great way to eat more veggies. Cooking omelets are a great way to change up and increase your veggie intake!

Use up leftovers. Nothing is easier than an omelet for using up leftover vegetables, meats and cheeses. It's a great way to clean out the fridge at the end of the week.

Ingredients to make a veggie omelet

Eggs: Use whatever type of eggs that you prefer for this recipe and whisk them well.

Olive oil: Frying up the omelet in olive oil gives a nice outer texture that pairs really well with the inside ingredients.

Veggies: Use any vegetables you want. I'm using, red onions, red peppers, mushrooms and baby spinach. Diced red onions are great because they add a sweetness and a bit of a crunch. Sliced mushrooms add a hearty taste and texture to the dish. Make sure to chop the veggies similarly in size and add the spinach at the end so it doesn't wilt too much.

Shredded cheddar cheese: Using shredded cheese melts extremely quickly within the omelet.

How to make a mixed vegetable omelet

1. Add the prepared veggies (minus the spinach) to a hot skillet, with a little bit of oil.

2. Add in the spinach and sautee.

3. Remove the cooked veggies from the pan and add the eggs.

4. Cook until the omelet starts to look done, then add the cheese and cooked vegetables to one half of the egg.

5. Fold the top half of the egg over the top.

6. Cook until the cheese is melted.

Tips for making veggie omelet

1. Don't add milk. Refrain from adding milk to your egg mixture, and only use water. The addition of water thins out the egg and helps to give it an omelet consistency.

2. Tilt the pan. To make sure the egg mixture gets fully cooked in the skillet, pick up the pan by the handle and tilt it around once the egg is added.

3. Don't flip the omelet. Refrain from trying to flip the omelet. The heat should be carry through just fine for the top and bottom.

popular substitutions & additions

Different Cheese. An easy way to change the flavor is to change the type of shredded cheese. Colby jack cheese, pepper jack cheese or even feta cheese are great options.

Veggies. Mix and match the veggies. You can easily add in any other vegetables that you'd like or simply remove ones that you don't care for.

Seasoning. Add some heat with cayenne pepper or red chili flakes.

Toppings. Don't forget to add toppings! Fresh cilantro, sour cream, and even more shredded cheese are delicious.

what to serve with your omelet with spinach

how to reheat & store veggie omelets

Leftover omelets are great and mean that you'll get to come back and enjoy the flavors again. Just store the omelet in an airtight container with a lid once it has cooled down.

To reheat a leftover omelet, use the microwave or put the omelet back into the pan on a low setting. Stay close and remove from the heat once it's warmed all the way through.

how long will this vegetable omelet last in the fridge?

Make a plan to eat the remaining omelet within 1-2 days after storing it.

can i freeze omelets?

This egg omelet is best enjoyed fresh. While I don't recommend freezing the omelet, the prepped veggies could be frozen so that they're ready to thaw and use for another time.

Frequently asked questions

Do you cook veggies before putting them in an omelet?

Yes, any vegetables that are crunchy or harder in texture should be cooked before adding to an omelet.

Should you put milk in an omelet?

Water is the only liquid that you should be adding to your egg mixture. Adding milk will only make the omelet "loose" and watery because the milk won't fully mix in with the eggs.

Should you flip an omelet?

There is no need to flip an omelet. The bottom side of the omelet will cook from the heat of the pan, and once the top is flipped over, that internal heat will melt the rest of the cheese.

Are you craving an egg omelet now? I know I am! It's so easy to make an omelet with everyday ingredients and leftover veggies. Enjoy making an egg omelet and changing it up every time if you choose!

More egg recipes:

If you try this healthy-ish feel good Veggie Omelete recipe or any other recipe on Feel Good Foodie, then don't forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This Veggie Omelet recipe was originally published on February 19, 2017. The recipe has been slightly modified since it was originally made with a special jalapeno garlic infused olive oil. But the recipe is essentially the same and now includes new step-by-step photos for how to make the recipe.

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This post may contain affiliate links. Please read our disclosure policy. This Veggie Omelet is a classic omelet stuffed with cooked red onions, peppers, mushrooms, and spinach. If you're looking for a way to switch up your breakfast, try this high-protein egg breakfast loaded with vegetables.

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Make restaurant-inspired cream cheese pancakes at home and there’s no limit to how many you can have.

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This Chicken Spaghetti has a creamy 3-cheese blend of cream cheese, cheddar, and mozzarella! Rotel tomatoes give this dish a pop of color and added flavor that pairs perfectly with this creamy cheese sauce.

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Skip the greasy takeout and whip up a fast and fresh recipe for Easy Beef and Broccoli in 20 minutes or less.

Yes, you read that correctly ... 20 minutes! As in, you are less than half an episode of Fixer Upper away from digging your chopsticks into a big ol' bowl of the most flavorful, tender, saucy Easy Beef and Broccoli.

The classic takeout dishes (think Orange Chicken, Pad Thai and Chicken Egg Rolls) were one of my many cravings during my second pregnancy. But rather than feel the greasy guilt often associated with the heavily salted and oil-drenched restaurant versions of those dishes, I decided a fast and fresh version of beef and broccoli was a must!

There are just two tablespoons of oil in this entire dish, and you better believe it's still packed with all that sweet, tangy, garlicky soy sauce flavor. After all, isn't the best part of beef and broccoli the gravy-like sauce?

It has to be thick enough to coat the tender slices of beef and the broccoli florets, without weighing down the entire dish. And most importantly, there has to be just enough sauce so that the accompanying rice also gets a chance to soak up all that glorious garlicky gravy. Want to see for yourself? Tune in below!

Mouth watering yet? Grab your knife and get ready to slice and dice your way to Easy Beef and Broccoli that's guaranteed to kick those takeout menus to the curb.

If you're like me and looking for ways to guarantee you're cooking with the best beef that's organic, grass-fed, affordable and delivered to your door (!), then check out Butcher Box!

I love the monthly Butcher Box I receive, which includes the highest quality beef, chicken and pork. Use my affiliate link to receive exclusive monthly offers like free ribeye steaks, filet mignons, bacon and so much more.

Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Find more takeout-fakeout inspiration with additional quick and easy recipes.
Easy Chicken Lo Mein: Get the Recipe Easy Chicken Potstickers with Soy Dipping Sauce: Get the Recipe Teriyaki Chicken Stir-Fry with Noodles: Get the Recipe

Print

Easy Beef and Broccoli

In a large bowl, whisk together 2 tablespoons cornstarch with 3 tablespoons water. Add the beef to the bowl and toss to combine.

In a separate small bowl, whisk together the remaining 1 tablespoon cornstarch with the soy sauce, brown sugar, garlic and ginger. Set the sauce aside.

Heat a large nonstick sauté pan over medium heat. Add 1 tablespoon of the vegetable oil and once it is hot, add the beef and cook, stirring constantly until the beef is almost cooked through. Using a slotted spoon, transfer the beef to a plate and set it aside.

Add the remaining 1 tablespoon of vegetable oil to the pan and once it is hot, add the broccoli florets and sliced onions and cook, stirring occasionally, until the broccoli is tender, about 4 minutes. (See Kelly's Notes.)

Return the beef to the pan then add the prepared sauce. Bring the mixture to a boil and cook, stirring, for 1 minute or until the sauce thickens slightly. Serve with rice or noodles.

Kelly's Notes:

To guarantee bright green broccoli, blanch the florets in boiling water then drain and dry it very well before adding it to the pan. If you opt for this additional blanching step, reduce the cooking time of the broccoli to 2 minutes.

The sauce must come to a boil in order for the cornstarch to work as a thickening agent.

★ Did you make this recipe? Don't forget to give it a star rating below!

Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

FOLLOW JUST A TASTE ON INSTAGRAM and show us what you're cooking in your kitchen! Use the hashtag #justatasterecipes.

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Skip the greasy takeout and whip up a fast and fresh recipe for Easy Beef and Broccoli in 20 minutes or less. Yes, you read that correctly ... 20 minutes! As in, you are less than half an episode of Fixer Upper away from digging your chopsticks into a big ol' bowl of the most flavorful, tender, saucy Easy Beef and Broccoli.

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Preheat oven to 180C. Grease pan, then line base and side with baking paper.

Using an electric mixer, whisk and for 4 minutes or until pale and creamy. Add , then whisk for a further minute.

Stir in , and until smooth. Spoon into prepared pan and bake for 45 minutes or until a skewer inserted into centre comes out clean.

Meanwhile, to make syrup, in a saucepan of boiling water for 1 minute. Drain and reserve zest. Combine , and 2 tablespoons water in same saucepan and cook, stirring, over low-medium heat until sugar dissolves. Simmer for 3 minutes or until thickened, then return zest to pan. Makes 125ml (1/2 cup).

Using a skewer, poke approximately 15 holes all over cake. Pour half the hot syrup over cake, allowing it to sink in, before adding more. Stand cake in pan for 30 minutes. Release from pan and drizzle with remaining syrup and serve with extra Greek-style yoghurt.

Tell us what you think of this recipe!

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Preheat oven to 180C. Grease pan, then line base and side with baking paper. Using an electric mixer, whisk and for 4 minutes or until pale and creamy. Add , then whisk for a further minute. Stir in , and until smooth.

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https://www.foodnetwork.com/recipes/food-network-kitchen/scrambled-eggs-with-herbs-recipe-2011670

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Get Scrambled Eggs with Herbs Recipe from Food Network

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https://wholefully.com/strawberry-cheesecake-overnight-oats-recipe/

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Few things in the world make me happier than a perfectly creamy, perfectly tangy piece of cheesecake. I've never met a cheesecake I didn't like, but my favorite of the bunch might just be strawberry cheesecake. There is something about the combination of fruity sweetness and the cool, creamy cheesecake that just makes my tastebuds sing! I love it so much that I decided I must pull that flavor combo into a jar of overnight oats. Getting to eat my favorite dessert for breakfast? That's the glorious magic that is overnight oats!

What are overnight oats?

Overnight oats are oatmeal that you make by letting them rest overnight (hence the name!) in the fridge instead of cooking on the stove. In the morning, you can eat it cold like a pudding, or you can heat it up if you prefer. If you're new to making overnight oatmeal and want a full primer (plus lots of other easy-to-make recipes), check out our Overnight Oats 101 post.

What makes overnight oatmeal so great?

I make overnight oatmeal during my meal prep session almost every week. Why do they have such a coveted spot in my fridge?

They are just flat-out delicious! The oats soften up in the fridge to make a thick, sweet pudding that is totally yummy, decadent, and rich. Even my kid devours overnight oats!

You can customize them to fit your preferences. Make them gluten-free, vegan, or in whatever flavor you'd like. We're covering strawberry cheesecake overnight oats in this post, but once you get the idea of overnight oats down, you can go wild making your own creations!

They can be as healthy as you'd like. You are in control of how healthy or decadent (or both!) these oats become. Reduce the sweeteners, add in some superfoods like hemp seeds or chia seeds, or mix in some protein powder or collagen peptides. The possibilities are endless!

Overnight oats are great for meal prep. Spend just a few minutes in the evening, and you'll have a grab-and-go breakfast in the morning!

Overnight oats are easy to make in bulk. They are a staple of many meal prep menus for good reason-you can mix up an entire week's worth of breakfast in just a few minutes.

Can you make substitutions to these overnight oats?

Yes, that's one of the glorious things about overnight oats-they are super flexible! You can easily make swaps to suit your preferences. It's no extra effort to make these oats vegan, gluten-free, and low- or no-sugar. We cover all the substitutions you can make in our in-depth overnight oats post, but here are some specific swap ideas for these strawberry overnight oats:

Make it vegan: Use plant-based milk, plant-based yogurt, plant-based cream cheese, and maple syrup for sweetener.

Make it sugar-free: Drop the sweetener and double the strawberries. Or, you can use stevia or monk fruit sweetener instead of the honey or maple syrup.

Make it gluten-free: Make sure to use certified gluten-free oats.

Do you eat overnight oats hot or cold?

Whichever! Most folks choose to eat them cold (that's part of the grab-and-go appeal of them), but if you're not into cold oatmeal, just warm them in the microwave for 30-60 seconds, stirring frequently, or in a small saucepan on the stove until heated to your liking.

Where can you find more overnight oats recipes?

We've got you covered when it comes to simple and easy overnight oats recipes! Here are some of the most well-loved recipes on Wholefully.

And check out these reader favorites:

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Healthy Strawberry Cheesecake Overnight Oats Recipe

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Few things in the world make me happier than a perfectly creamy, perfectly tangy piece of cheesecake. I've never met a cheesecake I didn't like, but my favorite of the bunch might just be strawberry cheesecake. There is something about the combination of fruity sweetness and the cool, creamy cheesecake that just makes my tastebuds sing!

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1. Spray an 8x8-inch baking pan with cooking spray.

2. Cut croissants into 1 inch cubes (about 4 cups, loosely packed) and spread out on the bottom of the prepared pan. Sprinkle evenly with cheese and ham.

3. Combine eggs, milk, sour cream, Dijon mustard, salt, and pepper in a bowl. Beat the mixture until well blended using a wire whisk or an egg beater.

4. Pour egg mixture evenly over the top of the croissants, cheese, and ham.

5. Cover tightly with aluminum foil and place in the refrigerator for 8 hours.

6. When ready to bake, set the dish out of the refrigerator on the counter, Preheat the oven to 350 degrees F (175 degrees C).

7. Uncover casserole, place in the center of the preheated oven, and bake until the casserole is set, and a knife inserted into the middle of the casserole comes out clean, 45 to 55 minutes.

8. Cut into serving pieces and garnish with chopped green onions.

If you'd like to make this for a crowd, simply double the ingredients and use a 9x13-inch baking dish. You may need to adjust the cooking time.

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Overnight Ham and Cheese Croissant Casserole

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Spray an 8x8-inch baking pan with cooking spray. Cut croissants into 1 inch cubes (about 4 cups, loosely packed) and spread out on the bottom of the prepared pan. Sprinkle evenly with cheese and ham. Combine eggs, milk, sour cream, Dijon mustard, salt, and pepper in a bowl.

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Hootenanny is just another term for a German Pancake (or Dutch Baby)!

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Hootenanny is just another term for a German Pancake (or Dutch Baby)!

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If you’ve never had the pleasure of devouring a slice of this for breakfast, it tastes like a cross between pancakes and french toast. We make homemade fruit reduction for topping and use whipped cream, nutella, and powdered sugar as well.

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Hootenanny is the perfect breakfast for busy moms with hungry kids! No bread needed, but this breakfast recipe has a total French toast vibe the kids love. Plus, it's fun to watch it bake up into crazy shapes!

I asked my daughter if she'd like to help me make some Hootenanny for breakfast the other morning.

I got the usual look...

That basically means something along the lines of "Mom. You're crazy."

Or, maybe "How did I end up stuck with the wackadoo for a mother?"

It could also mean "Yep. She's finally lost her mind."

Whatever. Children can be so judgemental.

Hootenanny is just another term for a German Pancake (or Dutch Baby)!

Hootenanny is definitely the more fun name for this crazy shaped breakfast dish, but most people know these as either German pancakes or dutch babies.

If you've never had the pleasure of devouring a slice of this for breakfast, it tastes like a cross between pancakes and french toast. We like it because it's so much easier than either of those (stir together and bake!).

Plus, the kids absolutely LOVE it, thanks to the crazy shapes it puffs up into while baking.

This comes in super handy when you're craving french toast, but don't have bread on hand!
Bonus: This recipe uses pantry staples like flour, eggs, milk, and butter!
It calls for basic ingredients that you're sure to have around and the kids will love watching it poof up in crazy shapes.

This is the perfect kind of morning treat. Nobody has time to be flipping pancakes or soaking bread in eggs or dealing with a waffle maker at 7am. (Although my best waffles and homemade biscuits are kind of worth the extra effort.)

Top this off with some fresh fruit and a drizzle of maple syrup. You can't go wrong!
Tip: The hootenanny will NOT bake up the same if you don't melt the butter/heat the pan in the oven. Something about the batter hitting an already hot dish helps it to puff up nicely. It will settle a bit as it cools - this is normal.

More kid-friendly breakfast recipes:

Follow me on social for more recipe ideas & inspiration!

Hootenanny

Hootenanny is a kid favorite in our house! Tastes like french toast, but it's so much easier to make!

Be sure the butter and pan are hot from the oven before pouring the mixture into the pan or it will not puff up as well.

The hootenanny will settle a bit after removing from the oven. This is normal.

Keyword: back to school, easy breakfast recipes, kid-friendly recipes

Preheat the oven to 425 degrees.

Place the stick of butter in a 9x13 baking dish and put it in the oven to melt while you prepare the batter. Keep an eye on the butter and remove the pan from the oven if it starts to brown, but work quickly so that the pan does not cool.

Beat the eggs, milk, salt, cinnamon, vanilla, and nutmeg until frothy.

Whisk in the flour until well combined.

Pour over the melted butter in the baking dish. Do not stir.

Bake for 25 minutes or until the center is set and the edges are browned.

Slice into 8 pieces and serve with maple syrup, fresh fruit, or powdered sugar.

This recipe was originally published in November 2011. It's been updated with new photos in April 2020.

adapted from Food.com

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Hootenanny - a cross between pancakes and French toast!

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Skip the pancakes and put your oven to work in the morning! Mix in some butter, eggs, milk, salt, flour, cinnamon, vanilla, and nutmeg. Beat it, whisk it, and bake it. You are done in just 25 minutes with delicious, sweet pancakes.

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Breakfast Egg Cups

Ingredients

2 ouncesSargento Cheese (Shredded, Sharp Cheddar)

1 cupsSpinach (Regular/Bunched)

¼ teaspoonBlack Pepper

¼ teaspoonSalt

¼ cupsAlmond Milk

6 Egg Egg (Large)

Directions

1. I like mine with a little bit of salsa, feel free to add in more veggies and mix it up.

2. Pour mix into the muffin tin, should make anywhere from 6-8. Put in the oven for 25 minutes and then you’re done!

3. Combine all ingredients in a large bowl and mix to...

Read full directions

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https://www.allrecipes.com/recipe/39544/garden-fresh-tomato-soup/

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This tomato soup recipe is quick and easy to make for homemade fresh tomato soup; perfect when summer tomatoes are ripe in gardens and farmers’ markets.

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Gluten free buttermilk waffles
Yield: 8 waffles
Tools:
Spoon
large bowl
several measuring spoons and cups
waffle iron

1 1/3 cups brown rice flour
2/3 cup tapioca starch
4 teaspoons baking powder
1/2 teaspoon kosher salt
1 3/4 cups milk, plus 2 tablespoons vinegar
2 eggs
1/2 cup butter, melted

Preheat the waffle iron.  Add the vinegar to the milk and set aside.  Wisk together the dry ingredients.  Add the milk and eggs and  wisk to combine.  Add the melted butter and wisk once more.  Pour onto a hot waffle iron and cook until lightly browned.

Serve with the topping of your choice. Enjoy!

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This Amish breakfast casserole has bacon, onion, hash browns, eggs, and 3 types of cheese baked into a hearty, comforting dish, perfect for a crowd.

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Updated by · THIS POST CONTAINS AFFILIATE LINKS.

This Creamy Vegetable Noodle Soup includes dried herbs, bite-size pasta, and tender vegetables and gets its creaminess from non-dairy milk and a bit of flour. It's SO creamy and delicious (almost like a chowder!) you won't believe there's no cream in this soup. It's a comforting and easy vegan soup the whole family will love!

Dietary info: vegan with options for WFPB, gluten-free and nut-free.

This post was originally published in December 2019 and has been updated with new photos and content.
About the Recipe

This Creamy Vegetable Noodle Soup is from the cookbook by Jenn Sebestyen, The Meatless Monday Family Cookbook. Jenn is also the author of the popular vegan blog Veggie Inspired.

Jenn does an amazing job of developing dishes that not only appeal to kids' taste buds, but also offer opportunities for kids of all ages to join in on meal prep.

The book begins with helpful tips for incorporating more meatless meals into your family's diet. Jenn also covers essential tips, like how to stock your pantry so that you're prepared for plant-based cooking, plus useful kitchen tools you'll need to make the recipes.

Jump to:

The recipe I'm sharing with you today is on page 33, sandwiched between (no pun intended!) two other glorious soup recipes - Tuscan White Bean Soup and Miso Soup with Shiitake Mushrooms and Ramen Noodles. <---- Yum! Shiitakes AND miso? That one has my name all over it.

Ingredient Notes

veggies - you'll need onion, carrots, celery, and red bell pepper. Feel free to experiment! Mushrooms, spinach, kale, and zucchini would all be great.

pasta - any small, bite-size pasta is perfect; I used cavatelli.

plant milk - I used unsweetened soy milk which added to the creaminess and increased the amount of protein.

flour - regular all-purpose or for a whole-grain option use white whole-wheat flour. Jenn recommends brown rice flour for a gluten-free option.

Jenn's recipe calls for ditalini pasta, but any small shape will work. Try elbows or this cavatelli (tiny shells).

How to Make Creamy Vegetable Noodle Soup

I selected this recipe to share with you because a) it's December and cold outside! and b) who doesn't love a creamy vegetable soup?

I also love the versatility of this recipe. Anyone will enjoy it as written, and if you're not cooking for kids, you can always add some heat from crushed red pepper, black pepper, or hot sauce.
To make this soup you'll need a cutting board, a knife, and a large soup pot. The process is very easy and only takes about 35 minutes.

1. Prep and dice the vegetables.

2. Preheat the soup pot and add the oil.

3. Sauté the onion until translucent. Add the celery and bell pepper, and sauté for another 5 minutes or so.

4. Add the dried herbs, salt, and flour, whisking to incorporate. Whisk in ½ cup of milk, scraping up all the bits of flour.

5. Next add the remaining milk, broth, and nutritional yeast, and bring to a boil.

6. Add the pasta, reduce to a simmer, and cook until the pasta is tender, about 10 minutes.

See how simple that is? I just love easy soup recipes like this one. The herbs and veggies provide so much flavor, and the flour/milk combo makes it irresistibly creamy.

You can probably tell from the photos how thick this soup is, right? It's like a chowder, but with a fraction of the fat!

Substitutions

gluten-free - you can easily make this soup gluten-free by using your favorite gluten-free pasta and replacing the all-purpose flour with brown rice flour.

nut-free - Jenn's recipe lists "almond milk or milk of choice," which means you can also make this recipe nut-free. I used unsweetened soy milk in mine, and it turned out great!

oil-free/WFPB - The recipe includes two tablespoons of oil for sautéing the vegetables and herbs, but if you follow an oil-free diet, you can certainly replace the oil with a bit of broth.

I hope you enjoy this Creamy Vegetable Noodle Soup as much as we do! If you try it please do come back and leave a comment below with your feedback and a star rating.

And be sure to grab a copy of The Meatless Monday Family Cookbook. It truly is full of great recipes for every day of the week, whether you're cooking for a family or just for yourself!

More creamy vegan soup recipes:

📖 Recipe

Creamy Vegetable Noodle Soup

Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.

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Updated by · THIS POST CONTAINS AFFILIATE LINKS. This Creamy Vegetable Noodle Soup includes dried herbs, bite-size pasta, and tender vegetables and gets its creaminess from non-dairy milk and a bit of flour. It's SO creamy and delicious (almost like a chowder!) you won't believe there's no cream in this soup.

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https://www.acouplecooks.com/tofu-ramen/#tasty-recipes-56656-jump-target

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This easy tofu ramen recipe features crispy pan-fried tofu and a slurpable miso broth! It's a delicious plant based dinner recipe.

Looking for a tasty tofu ramen with a flavorful slurpable broth? Authentic ramen from a Japanese restaurant is the absolute best. But the next best thing is trying it homemade! This tofu ramen is one of our new favorites. The best part is the tofu: it's crispy and bursting with flavor from soy sauce and miso. Alex and I kept sneaking bites while making it! It's served in a broth that's filled with savory umami, and it's 100% plant based.

What's in this tofu ramen?

Ramen is a traditional Japanese dish of broth and wheat noodles (here's a Ramen Guide for more). We love getting ramen at restaurants, especially when we're traveling. But when we want it at home, we make a ramen recipe like this one! The tofu is so good, you could also make it separately and just snack on it. We couldn't stop eating it! You'll need a few special ingredients to make ramen at home, but it's not hard to put together:

Extra firm tofu (make sure it's not soft, silken, or firm!)

Miso paste of any type

Onion, garlic and green onion for aromatics

Spinach, carrots, mushrooms, and Napa cabbage for the veggies

Ramen noodles (more below!)

Vegetable broth

Sesame oil, soy sauce, and mirin

Coconut milk for creaminess

More great ways to serve tofu? Try all our tofu recipes, especially Tofu Curry, Tofu Stir Fry, Pan Fried Tofu, and Grilled Tofu.

How long does it take?

This tofu ramen takes about 45 minutes to put together, but the time is well worth it! The most important thing about ramen is the nuanced, savory broth. This broth doesn't take too long to make because it relies on miso pasta. Much of the time in this recipe you'll be preparing the tofu and chopping the vegetables. If you do eat vegetarian and not vegan, you can top with a soft boiled egg to speed up prep time to 30 minutes! Go to Miso Ramen.

Can anything in this tofu ramen be made ahead?

Yes! You can prepare the tofu in advance, and then refrigerate until serving. It will become a little harder in the refrigerator, so you'll want to reheat it in a skillet over medium heat before serving. You can also serve this tofu ramen with our Easy Marinated Tofu, which doesn't require cooking. It just doesn't have the nice crispy texture that pan-fried tofu has.

Storing leftovers: keep broth and noodles separate!

You'll notice that this tofu ramen recipe indicates to keep the broth and noodles separate, then place them into serving bowls together. This is important because as the noodles sit in the broth, they absorb it. You'll find that if you store leftover noodles in the broth, they'll soak up all the "juice" and all your tasty broth will be gone! When you store leftovers, make sure to place the noodles and broth in separate containers. You'll thank us later!

What is miso paste?

Miso is a Japanese fermented soybean paste that's full of nutrients and savory flavor. It's full of umami, the so-called fifth flavor that is the definition of savory. You'll find umami in meats, mushrooms, cheese...and of course, miso!

You can find miso at most major grocery stores near the other Japanese ingredients. There are many different types of miso, all with different flavors: red, yellow, and brown. You can use any type for this tofu ramen recipe! An unexpected use for leftover miso? Our Vegan Pesto.

What type of tofu to use?

Tofu types are important, because guess what: all tofu is not created equally! Here are some pointers for this recipe:

Do not buy silken or soft tofu! Check your container and make sure that it is not labeled silken or soft. This type of tofu is not intended for pan-frying; it's used for smoothies and puddings.

Firm can work, but extra firm is best. Some grocery stores only carry firm tofu: and that should work! But if you have the option, use extra firm: it yields the best results when you pan fry it.

Curly or straight? Finding noodles for tofu ramen

Where to find ramen noodles for this tofu ramen? Here are a few tips on types of noodles and where to find them:

Standard grocery vs Japanese or Asian grocery: Most grocery stores give you 1 or 2 options for ramen noodles: usually you'll find them dried. You can also can go to your local Japanese or Asian grocery; they will have a wider variety including fresh and frozen.

Fresh vs dried: You can use either fresh or dried noodles in this tofu ramen! Fresh are our favorite, but dried are easier to find.

Curly vs straight: You'll find noodles packaged with the word "ramen" that are curly or straight. Ramen is basically a wheat noodle served in broth, so there's a lot of variation. You can use either! Here we've used a straight noodle, which works just as well as a curly like in our Mushroom Ramen.

Want to learn more about noodle types? Here's a review of 6 different packaged ramen noodles.

This tofu ramen recipe is...

Vegetarian, vegan, plant-based, and dairy-free.

Tofu Ramen (with Crispy Tofu!)

Want more ramen recipes?

We've got 'em! Because we love the stuff, we've got several more ramen recipes in addition to this tofu ramen. Here are some of our favorites:

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This easy tofu ramen recipe features crispy pan-fried tofu and a slurpable miso broth! It's a delicious plant based dinner recipe. Looking for a tasty tofu ramen with a flavorful slurpable broth? Authentic ramen from a Japanese restaurant is the absolute best. But the next best thing is trying it homemade!

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4 cups mushrooms, sliced

• 2 large onions, sliced

• 3 Tbsp olive oil

• ¼ cup butter

• 2 lbs elk (any venison) steak, cut into ¼-inch strips against the grain

• 3 Tbsp flour

• Salt and pepper to taste

• 1 tsp dried mustard

• ½ cup dry sherry (can substitute red wine for different flavor)

• 1½ cups consommé or beef broth

• 1 cup sour cream

• Broad egg noodles, cooked and buttered

• 1 Tbsp fresh chives or parsley, chopped fine

Directions:

1. Sauté mushrooms and onion in the olive oil, then remove from the pan.

2. Melt the butter on medium heat, brown meat, and quickly remove.

3. Add flour, salt and pepper, and stir to form a roux.

4. Add mustard, sherry, and consommé. Stir until at a light boil.

5. Turn the heat to simmer, and add the mushrooms, onions and meat. Bring back to a simmer for 20 minutes.

6. Add sour cream and stir until smooth, but do not boil.

7. Serve over buttered egg noodles.

8. Garnish with chives or fresh parsley.

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serves 4-6
Tools:
flat pan for roasting walnuts
jar with lid
large bowl
spoon
cutting board
knife

Ingedients:
Salad:
1 cup chopped walnuts
2 cups gluten free spiral pasta
3 cups cooked diced chicken
1/2 cup chopped celery
1/4 cup finely chopped red onion
2 tbsp chopped frech parsely
1/4 cups chopped green onions

Dressing:
1/2 cup orange juice
1/4 cup lemon juice
1/4 cup olive oil
2 tsp dijon mustard
1 tbsp raw honey
1 tsp sea salt
ground pepper(to taste)
2 tbsp rice vinegar

1. Toast walnuts until lightely browned.
2. Cook pasta according to package directions, drain and rinse with cold water(to prevent sticking).
3. Combine dressing ingedients in a jar with a tight fitting lid and shake until combined.
4. In a large bowl combine pasta, chicken, walnuts, celery, red onions, and parsely. Toss to combine. Top with green onions and cheese if desired.

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Get Caprese Salad Sub Sandwich Recipe from Food Network

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https://healthyfitnessmeals.com/chicken-burrito-bowl/

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Burrito bowl made with juicy grilled chicken on a bed of greens and topped with corn, beans, and a variety of delicious toppings.

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Save Recipe

These days, breakfast is all about being fast and efficient. A quick, easy, and tasty breakfast is so important. These hash brown omelet bites are the perfect complete breakfast that you can make in large batches and take on the go. They are a great way to start your day. They are also the perfect addition to a holiday brunch buffet or for Christmas morning.

They have eggs, cheese, potatoes, and veggies all in one. Using prepared frozen Tater Tots or hash browns saves you time and tastes delicious. You could also use cooked and chopped potatoes if you have some on hand.

You can totally customize these omelet bites to your liking. Add different veggies like peppers and onions. You can also use different cheeses like pepper jack, Gouda, or Gruyère. Bacon, sausage, or ham also make a great addition to these cups and add an additional punch of protein. Just make sure to fully cook any meat before adding them to the cups as the eggs will cook faster than raw meat will.

It's really important to make sure you completely thaw the frozen Tater Tots and the spinach. You want the least amount of water in the cups as possible. Make sure to drain the spinach as well. Also, make sure to completely grease each muffin tin to help get a crispy crust that will pop out of the muffin tin easily.

You can freeze these omelets after you cook them and reheat them later. They are definitely best when they are fresh. You can easily cut this recipe into smaller portions and just fill part of your muffin pan. You can also make a larger batch if you are looking to serve them at a brunch buffet.

I don't like this at all. It's not the worst. Sure, this will do. I'm a fan-would recommend. Amazing! I love it! Thanks for your rating!

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.) Save Recipe These days, breakfast is all about being fast and efficient. A quick, easy, and tasty breakfast is so important. These hash brown omelet bites are the perfect complete breakfast that you can make in large batches and take on the go.

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Broccoli salad made with fresh broccoli is the perfect side for dinner or bring it to your next potluck!

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Homestyle Chicken & Biscuits - Campbell Soup Company

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It takes longer to preheat the oven than it does to put together Homestyle Chicken & Biscuits! The condensed cream of chicken soup turns into a creamy gravy that transforms chicken and veggies into a fantastic one-dish meal. There’s literally nothing to prep in this recipe- just combine a few on-h…

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These r amazing. I baked them in the oven and they tasted great. I removed them at around 16min bc they had melted and flattened some so I will bake for 14-15min next time. Also curious to c how they come out from frying.

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These r amazing. I baked them in the oven and they tasted great. I removed them at around 16min bc they had melted and flattened some so I will bake for 14-15min next time. Also curious to c how they come out from frying.

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This post may contain affiliate sales links. Please read my disclosure policy.

This is literally the best cheesecake recipe ever. Seven simple ingredients. No water bath. No cracking ever. It is the only recipe you'll ever need for classic, jaw-dropping, super creamy cheesecake. Follow my directions and it is simply fail-proof!

Not into the whole baking thing? Check out my No-Bake Cheesecake!

But Seriously, This Is The *BEST* Cheesecake Recipe

Friends, I have tested and re-tested this amazing Cheesecake Recipe to make sure it was the absolute best and we are there! I am thrilled to be sharing this recipe with you today. Not only did I test this recipe a bunch of times, but I also had 5 devoted readers test this recipe to double down my claim that this cheesecake doesn't crack. Y'all, their cheesecakes looked just as good as mine did with no cracks! Every.single.one looked great. The cheesecake gods are smiling down on this recipe and I hope you love it as much as we all did.

Why Do Cheesecakes Crack?

There are several reasons why cheesecakes can get a grand canyon-sized crack down the center but through my recipe testing and research, I've found the main three reasons are: air bubbles, lumps in the batter and baking and cooling. Here's how I've dealt with and adjusted my recipe to ensure these three things don't cause any issues:

Air Bubbles

When you are using a hand or stand mixer, it has a tendency to incorporate air into any batter you make, not just cheesecake. Particularly after you add in eggs. When eggs get whipped, they hold that volume. So, we want to reduce the mixing time after we add in the eggs and remove any extra air bubbles. How do we do this? Crack all four eggs into a bowl and whisk with a fork before adding them into the cheesecake batter. Then, stir in the eggs last and mix until they are just incorporated. Then before pouring the batter into the graham cracker crust, tap the bowl on the counter for 30 to 45 seconds to remove as many air bubbles as possible.

Lumps in the Batter

U sing room temperature cream cheese, eggs, and sour cream makes everything incorporate easier, thus more of a lump-free batter. Also, be diligent in scraping the sides of the bowl. You want to ensure the cheesecake batter is lump-free before adding in the eggs.

Baking and Cooling

Baking a cheesecake in a water bath helps moderate oven temperatures not only for baking but for cooling too. Since I hate water baths and think they should go die (see next section below), I had to MacGyver this whole cheesecake recipe to ensure it was baking at a lower oven temperature for a longer period and also cooling very slowly. Once baking is finished and the oven gets turned off, you'll notice the cheesecake still spends over an hour in the hot oven, not only to help finish baking it (called carryover cooking) but also to cool it gently and slowly. This is what gets you that beautiful, crack-free top.

Looking for even more mouth-watering desserts? See here: Actually Perfect Chocolate Chip Cookies, The Best Homemade Brownie Recipe, *AMAZING* Peach Cobbler, Easy Cannoli Recipe, The Best Homemade Cinnamon Rolls, and Ultimate Banana Pudding Recipe.

Why Water Baths SUCK

Cheesecake is a time-consuming, somewhat expensive dessert to make. I'd hate for you to wrap your springform pan in foil only to discover you didn't wrap it well enough and now water is seeping into your cheesecake before it even hits the oven. That has happened to me a handful of times and I MAKE FOOD FOR A LIVING. It totally sucks. It not only wasted your time but it wasted that perfectly good food!

So, don't give in to those other online recipes that call for water baths. Me and my five recipe-testing readers proved otherwise. You can do better.

Cheesecake Ingredients

Like I mentioned above, you only need SEVEN simple ingredients for this recipe. Only 7! This is a classic cheesecake recipe, so really it's all about using the best ingredients and enjoying the simplicity of this thick, extra creamy cheesecake.

Graham Cracker Crumbs: Honeymaid is my favorite, but any brand is fine. You can grind your own or buy them as crumbs.

Granulated Sugar: to sweeten the crust and the filling.

Melted Butter: to hold the graham cracker crust together.

Cream Cheese: I like using the Philadelphia brand; I think it's slightly tangier than other off-brands out there. Make sure you are using room temperature, soft cream cheese.

Sour Cream: adds an extra tang. This also needs to be at room temperature.

Vanilla Extract: for flavor since this is a classic cheesecake.

Eggs: needed for structure. Absolutely have these at room temperature and beat together before adding in.

How to Make Easy Cheesecake | Directions

If you want to make sure your cheesecake doesn't crack, please please please follow these directions as carefully as possible. Don't be all Suzy-Homemaker thinking you can change this recipe however you like and still have it come out perfectly. I mean, maybe it will but I have tested this recipe as written so you can have success with this recipe as written. All the specific directions for this cheesecake recipe are in the recipe card below.

Step 1: Make the Graham Cracker Crust

Stir graham cracker crumbs, sugar and melted butter together and press into a 9-inch springform pan. Bake for 7 minutes in a 350-degree oven. Set aside to cool.

Step 2: Make the Cheesecake Filling

Stir very soft cream cheese together with the granulated sugar. Stir in the vanilla and sour cream. Scrape the sides really really well and stir again to ensure there are no lumps.

Whisk eggs together in a separate bowl and slowly add to the cheesecake filling with the mixer on. Once eggs are incorporated turn mixer off. Scrape the sides really well to ensure a very smooth batter. If there are lumps, stir them in by hand.

Step 3: Remove Air Bubbles

Tap bowl on the counter for 30-45 seconds to remove air bubbles. Air bubbles can contribute to why cheesecakes crack and we definitely want to prevent that. This is a small step, but makes a big difference.

Step 4: Bake the Cheesecake (without a water bath!)

Pour batter into graham cracker crust, smooth the top and bake. Bake at 325 degrees, reduce heat to 250 to finish cooking. Keep the oven door closed this entire time!

Let cheesecake sit in the hot oven with the oven closed for 30 minutes before cracking the door and letting it continue cooling for another hour. Remove from oven and bring cheesecake to room temperature.

Do I Have To Use a Springform Pan?

The best baking pan for this cheesecake recipe is a 9-inch springform pan and don't have a suggestion for an optional pan to use instead. You can definitely put this into a 10-incher, but definitely won't fit into an 8.

Also, I know you can buy larger 9″x 3″ cake pans without the springform option, but just don't see any good way to remove the whole cheesecake without ruining it. Moral of the story? Splurge and get the springform pan. Or find a friend and borrow one.

I've had readers bake this recipe in a 9×13 pan and it has absolutely worked! So keep that in mind as well. If you're ok with cheesecake bars, then this is a great option for you.

Step 5: Refrigerate & Serve

Once the cheesecake is at room temperature, you can cover and refrigerate until completely chilled. The beautiful thing about cheesecake is it's a great dessert to make in advance because it stores so well in the fridge.

When you're ready to serve, cut into slices, top with any desired toppings (see notes below) and enjoy!

Storing Your Cheesecake

Like I mentioned above, cheesecake is a fabulous make ahead dessert because it stores so so well in the fridge and freezer! Here's how to do it.

In the Fridge

After your fully baked cheesecake has come to room temperature, refrigerate covered for up to one week.

In the Freezer

If you are a kitchen expert, you'll know cream cheese by itself doesn't freeze well but baked it does! Cheesecake is a perfect candidate for freezing! First, un-mold cheesecake from the springform pan. Place into the freezer uncovered for about 4 hours or until its mostly solid. Remove springform bottom and wrap the cheesecake well in two layers of plastic wrap or aluminum foil. It will stay good for up to 3 months in the freezer.

To defrost, simply unwrap and transfer to a plate. Cover gently with plastic wrap and transfer to the fridge to defrost. Once defrosted, cut into slices and serve.

Tasty Cheesecake Toppings

Since this is a very basic, beautiful, and delicious cheesecake recipe, try to find delicious toppings that will help enhance the flavor. Here are a few classic ideas:

For more ideas be sure to check out all of my other cheesecake recipes here!

Love Cheesecake? Try These Sweet Treats:

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The Best Cheesecake Recipe | No Water Bath! - Lauren's Latest

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This post may contain affiliate sales links. Please read my disclosure policy. This is literally the best cheesecake recipe ever. Seven simple ingredients. No water bath. No cracking ever. It is the only recipe you'll ever need for classic, jaw-dropping, super creamy cheesecake. Follow my directions and it is simply fail-proof!

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WATCH

Level: Easy

Total: 30 min

Prep: 20 min

Cook: 10 min

Yield: 4 servings

Nutrition Info

Brioche and challah bread make the best French toast. Both are already so eggy that once dipped in the batter and griddled in butter they become custard-like on the inside. The nicely browned and caramelized outside is thanks in part to the added sugar in the egg mixture. And playing with the flavor is easy: This recipe has a touch of warmth from cinnamon, nutmeg and vanilla. Here's a pro tip: Make sure you don't over-soak the bread. Fully submerge it in the batter for only a few seconds and let any excess drip off before cooking. And wait for the bubbles from the melted butter to subside - that's when you know your pan is hot enough.

Level: Easy

Total: 30 min

Prep: 20 min

Cook: 10 min

Yield: 4 servings

Nutrition Info

1. In a small bowl, combine cinnamon, nutmeg, and sugar and set aside briefly.

2. In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.

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Wake up for Robert Irvine's classic French Toast recipe from Food Network, a sweet start to the day made extra special with challah and spices.

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Skip to Content

Serves: 6

Prep Time: 1 hr

Cook Time: 10 min

Calories: 294

Crispy, gooey, melty, ultra-cheesy-the best mozzarella sticks are the ones you make at home! No special equipment or ingredients needed!

Yes, You Can Make At Home: Mozzarella Sticks Edition

And no, you don't need a deep fryer or a restaurant-quality hood. You just need to love mozzarella sticks and gather a little courage if you've never done deep frying before. Once you dive into this mozzarella stick recipe, though, you'll probably be surprised by how simple they really are to make. And the best reason to make mozzarella sticks at home-Other than freshness, obviously-is that you can make sure that you're eating the very best mozzarella sticks out there because you get to control the whole mozzarella stick-making process! There's nothing worse than craving all of the deep-fried, crispy-crunchy, gooey-salty, cheesy greatness of a perfect mozzarella stick and excitedly getting an order of them only to find that you're faced with a dreaded pile of mediocre, lukewarm, soggy mozzarella sticks. That's a disappointment that simply will not stand! Make them at home and you can banish that horrid mozzarella stick sadness for good.

What Are Mozzarella Sticks Made Of?

We'd like to let you in on a little dangerous secret. It's kind of a blue pill / red pill moment, though, so be sure you're braced, OK? And that you really do want to make mozzarella sticks at home. Do you? OK, then! Read on to have your mind blown: It's quite likely that you already have everything you need to make mozzarella sticks in your home right now. Seriously! Because mozzarella stick ingredients are actually super basic. Here's what you'll need:

Why Do You Need To Freeze Mozzarella Sticks Before Frying Them? And, BTW, Can You Make Them Ahead of Time?

Freezing mozzarella sticks before you fry them is essential! Do not pass GO, do not collect $100, and most of all, do not skip this step. Why? Because if you were to drop a mozzarella stick right into the boiling oil, the coating would come off and the mozzarella stick would basically completely disintegrate before your eyes. It'd be a gooey, stringy mess. Freezing allows the crispy panko-and-egg coating to really solidify and get sturdy so that when it hits the oil it can withstand all of that heat. The nice thing about the freezing step is that it means yes! You could make these mozzarella sticks a few days ahead of time, if you want to! Follow the recipe up to the point of freezing, and then once the mozzarella sticks are frozen (after about an hour), you can pop them off the baking sheet and store them in a Ziploc freezer bag until you're ready to fry them.

How To Make Mozzarella Sticks

The best ever fried mozzarella sticks are the ones that you make yourself. Why? Because they're pretty fun to make-a little mess, deep-fry, snack on cheese while you wait-and they're so, so, so delicious. The hardest part of making mozzarella sticks at home? Waiting for them to cool enough to eat (and please please please try to wait at least a few minutes!).

1. Grab three bowls and line them up.

2. One bowl is for flour, salt, pepper and garlic powder. The second bowl is for the whisked egg thinned with a bit of water. The third bowl is for the panko and Italian seasoning.

3. Time to coat your mozzarella sticks! Take one string cheese piece or mozzarella cheese piece and dip it in each bowl. Start with a dip in the egg, then the flour, then the egg, and lastly in the panko mixture. So that's three bowls, four dippings total! Yes, your fingers will get a little messy! Yes, this is a great job for the kids to help out with! Once again, the best mozzarella stick dipping order is egg -->flour-->egg-->panko.

4. Freeze! Yep, you've got to freeze those sticks before you drop them in the oil. Lay them on a baking sheet and freeze them for at least 45 minutes.

5. Fry! Once your oil reaches 350°F, fry the mozzarella sticks. Only fry a few mozzarella sticks at a time and keep an eye on the oil temperature. If you see the number dropping, stop adding mozzarella sticks and give the oil a chance to heat back up-you don't want to drop the oil temperature too much, or the sticks will turn out soggy instead of crispy.

6. Cool! This is essential. Let those crispy, golden, perfect mozzarella sticks cool a bit before eating. Trust us on this one.

7. Eat! Serve them with some marinara sauce for dipping, if you really want to have the best mozzarella stick experience ever.

Tools You'll Need

More Cheesy Appetizer Recipes You Can Make At Home

Homemade Mozzarella Sticks, Here You Come!

Crisp and golden and perfectly melty on the inside, these are so irresistible! We hope you're as into them as we are! When you make them, let us know how it goes! Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

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Homemade Mozzarella Sticks

Serves: 6

Prep Time: 1 hr

Cook Time: 10 min

Calories: 294

Ingredients

3/4 cup All purpose flour

2 tsp sea salt

1/2 tsp black pepper

1 tsp Garlic Powder

2 eggs

2 cups Panko

2 tsp Italian Seasoning

12 oz low moisture mozzarella cheese cut into pieces 3-inch x ¾ inch, or 12 oz string cheese cut in half

Homemade marinara for dipping

1 quart vegetable oil

Method

1. Line a rimmed baking sheet with parchment paper, set aside.

2. In a small shallow bowl mix the flour with salt, pepper and garlic powder.

3. In a second bowl add eggs along with 1 tablespoon of water and beat until smooth.

4. In a third bowl mix together the panko and the Italian seasoning.

5. Working with one piece of cheese at a time, dip the cheese into the egg mixture, followed by the flour mixture, back into the egg mixture and finally into the panko, gently pressing the panko to ensure it sticks. Set the cheese sticks on the prepared baking sheet and repeat with remaining cheese. Place the baking sheet in the freezer and freeze the cheese sticks for 45 minutes.

6. In a large pot, set over medium high heat, bring the oil to 350°F, using a deep fat thermometer. Remove the cheese sticks from the freezer. Working in small batches gently drop them into the hot oil. Cook until golden brown on all sides, about 2 minutes. Remove from oil and place on a metal cooling rack set over a baking sheet. Repeat with remaining cheese sticks.

7. Serve mozzarella sticks immediately with marinara sauce.

*Serving size is 4 pieces.

Calories 294

Protein 22 g

Carbohydrates 29 g

Total Fat 16 g

Dietary Fiber 2 g

Cholesterol 92 mg

sodium 1261 mg

Total Sugars 1 g

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Al

Jill B

Damon L Hardy

Not sure. We don't own an air fryer and this recipe wasn't tested for an air fryer.

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Homemade Mozzarella Sticks | The Modern Proper

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Skip to Content Serves: 6 Prep Time: 1 hr Cook Time: 10 min Calories: 294 Crispy, gooey, melty, ultra-cheesy-the best mozzarella sticks are the ones you make at home! No special equipment or ingredients needed! And no, you don't need a deep fryer or a restaurant-quality hood.

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Ingredients

6 eggs

1 ¼ cups milk

1 tsp salt

1 ½ tbsp flour

½ cup finely diced cooked ham

Instructions

Beat eggs until light.

Measure milk into 2 cup measure. Add salt, and flour, mix with eggs. Add ham; pour into buttered baking dish.

Bake at 425 F 25 minutes or until center is firm.

Yield 4 Servings

Tools; Baking dish, measuring cups and spoons, Small mixing bowl.

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Ingredients

1 Cup Chopped Onion

1 tsp Finely Chopped Garlic

1 28 oz Can Tomatoes

5 Roasted Red Peppers

4 Cups Vegetable Stock

Instructions

In a large pot on low, cook the onion and garlic until tender.

Add the tomatoes, roasted red peppers, and vegetable stock and season with salt and pepper to taste. Simmer until flavors have melded, about 25 minutes, then puree until smooth.

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https://www.eatingwell.com/recipe/270915/one-pot-tomato-basil-pasta/

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Combine pasta, water, broth, tomatoes, oil, Italian seasoning, onion powder, garlic powder, salt and crushed red pepper in a large pot. Cover and bring to a boil over high heat. Uncover, reduce heat to medium-high and cook, stirring frequently, for 10 minutes. Stir in kale and cook, stirring often, until most of the liquid has been absorbed, 5 to 7 minutes more. (If using spinach, add it after about 10 minutes so it cooks in the remaining 2 to 3 minutes.) Stir in basil. Garnish with Parmesan, if desired.

Large pot

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This healthy pasta recipe with a tangy tomato-basil sauce is simple and delicious. Enjoy it with a salad for an easy weeknight dinner.

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Ingredients

2 cauliflower heads, cut into medium sized florets

6 bacon strips

1 medium onion, chopped

4 garlic cloves, chopped

2 TSP dried thyme

6 cups chicken broth

½ cup sour cream

1 cup heavy cream

1 cup + 2 TBS cheddar cheese, divided

2 scallions, chopped (optional, for garnish)

Salt and pepper to taste

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"As most of you are aware, my website has crashed and will be completely down for the next 5 days. My emotions are everywhere and I feel awful that some of you are needing access to my recipes and can't view them at the moment. - To help out, I wanted to post my favorite Pot Roast recipe on here. I am a southern girl who loves some comfort food and this pot roast reminds me of my Maw-Maw Sue's cooking growing up. It is so filling and can be used as leftover meals throughout the week. Throw on top of salads, stuff in a sweet potato or even wrap in lettuce. The possibilities are endless. THIS ROAST IS Whole30 and Paleo but can be adapted to Keto by removing the potatoes. I would love to here what recipes you are needing right now. I will try my best to post screenshots in my stories. Comment and let me know."

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Pulled Roast Beef with Potatoes and Onion by healthylittlepeach | Quick & Easy Recipe | The Feedfeed

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"As most of you are aware, my website has crashed and will be completely down for the next 5 days. My emotions are everywhere and I feel awful that some of you are needing access to my recipes and can't view them at the moment.

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This super easy cheesy noodle dish is sure to be a hit with the kids!

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Makes 8 servings
Tools:
A large slow cooker
Fork

ingredients:
3.8lb Beef roast(or any other type of roast you want)
16 oz jar deli sliced peroncinis, drained with brine reserved
1 tablespoon dried parsley
1 tablespoon dried chives
1 tablespoon garlic powder
1 tablespoon dried dill
1 tablespoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons better than bouillon
1/2 cup (1 stick) butter

Steps:
1.Place the roast into the slow cooker. Turn the cooker onto high.
2.Add the peperoncinis on top of the roast. pour about a cup of the reserved brine into the slow cooker then discard the rest.
3.Add the parsley, chives garlic powder, dried dill, onion powder, salt, and black pepper to the slow cooker.
4.Add the better than bouillon paste.
5.Place the stick of butter on top of the roast. Cover the slow cooker with a lid and then allow to cook on high for 8-10 hours.
6.Once the roast has cooked to the point of falling apart then you can shred the roast of with a fork. Serve directly out of the slow cooker, or remove from the juices and store for another use.

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Millet Gruel from "The Unofficial Lord of the Rings Cookbook"

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I tried to send another picture of what it looks like but it looks like I can only add one image, sorry.
Edit: fixed the image as it wasn't great originally

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Yawning Portal Buttermilk Biscuits from "Heroes' Feast the Official D&D Cookbook"

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Unfortunately Chromebook cameras are quite bad at taking pictures of small words so sorry if it is blurry. Best I could take after a number of tries.

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Gimli's Salted Pork from "The Unofficial Lord of the Rings Cookbook"

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Also part of the sauerkraut is salt and pepper, I didn't include them as wanted to try and reduce the blurriness.

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Filled Oven Pears from "The Unofficial Lord of the Rings Cookbook"

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These delightful and easy to prepare treats are both healthy with their fresh fruits, nuts, and raisins, and they are also a very tasty dessert

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Banana Ice Cream (Nice Cream!) - Detoxinista

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This post may contain affiliate links. Please read my disclosure and privacy policy.

Banana ice cream, also called "nice cream," is my favorite healthy ice cream because it's quick and easy to prepare, with only 1 main ingredient required. (Frozen bananas!) When you freeze a banana, it becomes unbelievably creamy, which is why it makes recipes like my Peanut Butter Banana Smoothie and Strawberry Banana Smoothie so milkshake-like. Today I'm going to show you how to make it, without an ice cream maker!

How to Freeze Bananas for Ice Cream

Before you freeze bananas for ice cream, it's important that you peel them first (or the peel could be stuck forever), and then slice them into coins. I cut each banana slice about 1/2-inch thick, but it's not important to be precise.

Cutting the banana into small pieces helps it break down faster when you blend it, giving you a thick & creamy ice cream, without making your food processor work too hard.

Once the bananas are sliced, arrange them in a single layer on a large baking sheet covered with parchment paper. You don't want them to freeze stuck to the pan, so it's important that there is a barrier like parchment paper or a silicone mat. I can usually fit about 4 to 5 large bananas onto a single pan.

Freeze the bananas overnight, then transfer them to an airtight container to store for longer. (This way they won't pick up the tastes or smells from your freezer.) Freezing the sliced banana on a pan first ensures that they won't stick together in a big clump, so they will be easier to blend for smoothies or ice cream.

How to Make Banana Ice Cream

Making banana ice cream is as easy as adding the frozen sliced bananas to the bowl of food processor fitted with an "S" blade, and then pressing a button. You don't have to add anything else, but you may need to stop and scrape the machine down once or twice to make sure everything keeps moving and blending.

Plain banana ice cream has a great texture, but it isn't super-sweet if your taste buds are used to traditional ice cream. (If you don't typically use sweeteners, it's plenty sweet on its own.) For something a little sweeter, you can add a touch of maple syrup or honey to the food processor to blend along with the bananas, or try one of the flavor combinations below.

Banana Ice Cream Flavors

If you want to jazz up the flavor of your banana ice cream, try one of the following options. Keep in mind that these measurements are just suggestions, so be sure to taste it as you go and adjust the flavoring until it tastes perfect to you.

Peanut Butter + Banana (Add 1 tablespoon all-natural peanut butter per frozen banana; this is my favorite version! I've been making peanut butter banana ice cream for years.)

Strawberry Banana Ice Cream (Add 1/2 cup frozen strawberries + 1 tablespoon of maple syrup per frozen banana; you can also replace the maple syrup with 2 pitted dates + 2 tablespoons water.)

Double Chocolate Banana Ice Cream (Add 1 tablespoon unsweetened cacao powder + 1 tablespoon maple syrup per banana + a sprinkle of mini chocolate chips; optionally you can also add a splash of vanilla and 1 tablespoon of almond butter for added creaminess.)

Chocolate Peanut Butter Banana Ice Cream (Add 1 tablespoon peanut butter + 1 tablespoon cacao powder + 1 tablespoon maple syrup)

The combinations are endless, so feel free to also blend in any other ingredients you like, such as raspberries, blueberries, cinnamon, pumpkin, and more.

Can you Freeze Banana Ice Cream?

Banana Ice Cream has a "soft serve" consistency immediately after you make it, and you can serve it right away like that. However, if you want to make it ahead of time or if you want a scoop-able consistency more like traditional ice cream, transfer the ice cream to a dish that you can place in the freezer.

I find that banana ice cream is the easiest to scoop after it's been in the freezer for about 2 hours. If you freeze it overnight, it will be much harder in texture, and you'll need to let it sit out on the counter at room temperature for 15 to 20 minutes to let it thaw and soften up again.

You can freeze prepared banana ice cream in an airtight container for up to 3 months. Make sure it's tightly covered to prevent freezer burn.

Banana Ice Cream Tutorial (1-Minute Video):

How to Make Banana Ice Cream (Nice Cream)
As an Amazon Affiliate, I earn on qualifying purchases.
Banana Ice Cream Nutrition (for 1 banana): Calories: 121, Fat: 1g, Carbohydrates: 31g, Fiber: 4g, Protein: 1g

I typically use 1 frozen banana per person when making this healthy ice cream, but I've found that my 12-cup food processor handles 2 to 3 bananas better than just one on its own. You can use a mini food processor when making this ice cream for only one person, or you can make a larger batch and freeze it for later.

This recipe is a taste-as-you-go kind of process, so don't stop adjusting the flavor until it tastes perfect for you! You can always place the ice cream back in the freezer if it gets too soft from over-processing.

If you try this recipe, please leave a comment below letting me know how you like it. And if you try another flavor combination, I'd love to hear about it! We can all benefit from your experience.

-

Reader Feedback: Have you tried banana ice cream yet? I first started making it over 10 years ago, during a brief "raw food phase" that I was trying out, and it's stuck with me ever since!
Recipe Notes:

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Ultimate Guide to Banana Ice Cream (Nice Cream!)

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This post may contain affiliate links. Please read my disclosure and privacy policy. Banana ice cream, also called "nice cream," is my favorite healthy ice cream because it's quick and easy to prepare, with only 1 main ingredient required. (Frozen bananas!)

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Roasted Vegetable Butternut Squash Lasagna 

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Roasted Vegetable Butternut Squash Lasagna 

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https://www.ambitiouskitchen.com/roasted-vegetable-butternut-squash-lasagna/

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Roasted Vegetable Butternut Squash Lasagna | Ambitious Kitchen

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Cozy roasted vegetable butternut squash lasagna packed with veggies, warming spices and layers of melted cheese. Comfort food at its finest!

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https://www.foodnetwork.com/recipes/alton-brown/angel-food-cake-recipe-1938726

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We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.

WATCH

Level: Intermediate

Total: 55 min

Prep: 20 min

Cook: 35 min

Yield: 10 to 12 servings

Nutrition Info

Level: Intermediate

Total: 55 min

Prep: 20 min

Cook: 35 min

Yield: 10 to 12 servings

Nutrition Info

1. Preheat oven to 350 degrees F.

2. In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

3. In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.

4. Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).

5. Cool upside down on cooling rack for at least an hour before removing from pan.

Since they're easier to separate use the freshest eggs you can get.

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Bake Alton Brown's light, airy Angel Food Cake from Good Eats on Food Network, then serve the prepared cake with whipped cream and berries.

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time: 1 hour
yield: 1 crisp

Filling:
5 C fresh or frozen berries
2 Tbsp raw honey
1 Tbsp arrowroot starch
1 Tbsp brown rice flour
squeeze of lemon juice
1/2 tsp cinnamon

Topping:
1 Tbsp flax meal mixed with 2 Tbsp hot water
1/4 C almond meal
1/2 C chopped pecans
1/4 C raw sunflower seed kernals
2 Tbsp brown sugar
1 Tbsp cinnamon
3 Tbsp shortening

1.Mix flax meal and hot water, set aside to thicken
2.In a large bowl, mix the filling ingredients together until berries are all coated
3.In a medium bowl, mix together the topping ingredients until combined and crumbly.
4.Grease a small casserole dish(7" by 8" works). Pour coated berries into the dish until its just about level with the top of the dish.
5.Spoon topping over berries and spread around to cover evenly.
6.Bake in a 350 degree oven for 45-55 minutes or until bubbly and top is browned.

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The Ingredients

1 1/2 pounds boneless, skinless chicken thighs or chicken breasts

1/3 cup low-sodium soy sauce

1/3 cup honey

2 tablespoons tomato paste

2 teaspoons chili paste sambal oelek, sriracha, or hot sauce of choice

4 cloves garlic minced

1 tablespoon rice vinegar

2 tablespoons cornstarch

The Directions

Place the chicken in the bottom of a 6-quart or larger slow cooker. In a medium mixing bowl or very large measuring cup, whisk together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar. Pour over the chicken. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer. If you are available, flip the chicken over once halfway through to coat both sides. (If not, don’t stress; it will still be tasty.)

Remove the chicken to a plate and let cool slightly. Whisk the cornstarch into the slow cooker cooking liquid. Cover and cook on HIGH for 15 minutes, until the sauce thickens slightly, stirring occasionally. If you'd like the sauce particularly thick, you can cook it for a full 30 minutes in the slow cooker OR follow the stovetop method below.

For quicker sauce thickening, reduce the sauce on the stove: After whisking in the cornstarch, transfer the cooking liquid to a medium saucepan. Cook on the stovetop over medium heat, stirring often until the sauce thickens, 5 to 10 minutes. (If your slow cooker insert is stovetop safe, you can remove it from the slow cooker and place it directly on the burner, but do not do this unless you are POSITIVE your insert is stovetop safe or it may crack.)

With two forks (or your fingers if the chicken is cool enough), shred the chicken and place it in the slow cooker. If you reduced the sauce on the stove, add it back to the slow cooker now. Stir to coat the chicken with the sauce. Serve over rice, sprinkled with green onions and sesame seeds.

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Ingredients

½ cup butter melted

2 tablespoons vegetable oil

1 ⅓ cups sugar

⅔ cup unsweetened cocoa powder

2 large eggs room temperature

1 teaspoon vanilla extract

1 teaspoon espresso powder or instant coffee

½ teaspoon salt

½ cup flour

1 cup semi-sweet chocolate chips plus more for topping

Instructions

Preheat oven to 350°F. Line a 9x9 pan with foil and coat with cooking spray.

Combine melted butter, oil, sugar, and cocoa powder in a large bowl. Stir until smooth.

Mix in the eggs, vanilla, espresso powder, and salt.

Slowly stir in the flour (batter should be thick) and gently fold in the chocolate chips.

Spread the batter into the prepared pan & top with more chocolate chips if desired.

Bake for 21-25 minutes or until they become glossy around the edges and a toothpick comes out clean when inserted 1-inch from the edge.

Let cool before cutting.

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https://www.delicious.com.au/recipes/four-ingredient-chocolate-cupcakes/pxoZvd18

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Ingredients

700g dark (70%) chocolate

1kg cream cheese, softened, chopped

12 eggs, separated

11/3 firmly-packed cups (330g) brown sugar

Don't forget you can add these ingredients to your Woolworths shopping list.

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Ingredients 700g dark (70%) chocolate 1kg cream cheese, softened, chopped 12 eggs, separated 11/3 firmly-packed cups (330g) brown sugar Don't forget you can add these ingredients to your Woolworths shopping list.

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-https://www.favfamilyrecipes.com/open-face-avocado-egg-sandwich/

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one pot chicken paremsan pasta(healthy)
://thecleaneatingcouple.com/chicken-parmesan-pasta/

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https://www.simplyrecipes.com/recipes/summer_minestrone_soup/

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loaded sweet potato bites
https://www.acouplecooks.com/loaded-sweet-potato-rounds/

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https://www.homemademastery.com/healthy-chocolate-rice-bars/

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TESTED & PERFECTED RECIPE - Filled with sausage, eggs, cheese and fresh avocado salsa, these bodega-style breakfast burritos are delish any time of day!

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These crispy Onion Rings are delicious as an appetizer or in Burgers. They're made restaurant-style, which means they're crispy on the outside, tender on the inside, and seasoned to perfection. Watch the video tutorial and learn how to make the best onion rings.

If you love easy appetizer recipes like Crispy Baked Potato Wedges or Fried Zucchini, this homemade Onion Ring recipe is sure to become a new favorite.

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

The Best Onion Ring Recipe

These are a big hit with my family. My son usually won't eat onions, but he devours onion rings without any protest.

The secret to these is double-dipping. This creates a beautifully crispy crust. Once cooked, the onions inside are tender and sweet. That strong raw onion flavor fades to the background, replaced with the crispy outer coating and seasoning. Here's why you will love this recipe:

Simple - Yes, making homemade onion rings is easier than you think.

Restaurant-Style Results - These turn out irresistibly crispy every time.

Kids Can Help - While using a fork or tongs will help with the dredging process, you can also enlist your kids and have them coat the onion rings for you.

Versatile - Onion rings work as an appetizer, side dish, or even as a garnish.

Onion Rings Video Tutorial

Watch Natasha make these easy onion rings, then grab the ingredients below and give them a try for yourself.

Ingredients
Scroll down to the print-friendly recipe card for quantities and instructions.

Sweet or yellow onion - The larger the onion, the better when it comes to onion rings

Milk - use any kind of milk (1%, 2% or whole milk)

White vinegar - creates homemade buttermilk when added to milk

Sour cream - helps thicken the liquid so it clings to the onion rings

All-purpose flour - creates a light batter similar to a restaurant-style tempura batter

Salt - we use fine sea salt for most of our cooking

Black pepper - freshly ground black pepper will give the best flavor

Garlic powder - adds so much flavor to the batter

Oil for frying - use grapeseed oil, peanut oil, canola, or oil with a high smoke point

How to Make Onion Rings

Now that you've gathered your ingredients, it's time to start cooking:

1. Heat the Oil - Heat a large Dutch oven over medium heat with about an inch of oil

2. Make the Liquid Mixture - In a medium bowl, whisk the milk with the vinegar and let it sit for 5 minutes. Whisk in the sour cream.

3. Make the Dry Mixture - In a separate bowl, mix together the flour, salt, black pepper, and garlic powder.

4. Dredge the Onions - Slice and separate the onion rings and dip each ring in the sour cream mixture, followed by the flour (using a fork will keep your hands clean). Repeat by dipping the rings a second time in the milk mixture and flour. Transfer to a plate and repeat with remaining onion rings.

5. Cook the Onion Rings - Once the oil is hot enough for the onion rings to sizzle (375˚F on a thermometer), add them in a single layer (3-4 at a time) and fry for 3 to 4 minutes, flipping halfway, or until the outside is crispy and light golden brown. Transfer to a paper-towel-lined plate.

Pro Tip: The frying steps move fast, so have all of your onion rings breaded and ready to fry before you start adding them to the hot oil.

Pro Tip: Whenever you're deep-frying, you can expect the oil temperature to fluctuate. It will drop when you add the food to the oil, then slowly increase as the food cooks. Don't overcrowd the pot or the temperature will drop too quickly. We use a clip-on thermometer to monitor the temperature and adjust the temperature as needed.

Onion Rings Dipping Sauce

My husband used to work in Chilis restaurant where they served an 'awesome blossom sauce' and this is our version which is a delicious onion ring dipping sauce. It's also really easy and you just stir the ingredients together.

Mayonnaise and Sour cream - creates a creamy base

Ketchup - adds a sweet and tangy flavor

Worcestershire sauce - adds wonderful umami flavor

Creamy horseradish - or substitute hot sauce to taste

Paprika and salt - you can add these to taste

Common Questions

What are onion rings?

Onion rings are a crispy appetizer or side dish made by slicing onions into rings, dredging them with some kind of coating (batter or breadcrumbs), and cooking. When you are working with a batter, it's best to fry onion rings instead of baking or air frying.

Can I substitute gluten-free flour?

Yes, if you're on a gluten-free diet, you can make gluten-free onion rings by swapping the all-purpose flour for your favorite all-purpose gluten-free flour blend.

Can I make this in a deep fryer?

If you have a deep fryer at home, definitely use it. I love that our Deep Fryer monitors and adjusts the oil temperature automatically.

Can I double the recipe?

Yes, but keep in mind that it will take longer to fry double the batches.

What are the best onions for onion rings?

Look for onions that are large and firm, with no soft spots. While yellow onions work just fine, a sweet onion like Vidalia or Walla-Walla is especially delicious. Be sure to slice them into generous 1/2-inch thick rings.

How to Serve Onion Rings

We love serving these onion rings freshly cooked with a dipping sauce, but they are so versatile and not just an appetizer.

Appetizer - It's fun to stack these in a tower and serve alongside a dipping sauce like awesome Blossom Dipping Sauce (in recipe notes below), ketchup, barbecue sauce, any of our burger sauces, garlic aioli, or avocado ranch.

Side Dish - alongside burgers or hotdogs instead of french fries.

Topping - for burgers and other sandwiches, or go all out for Thanksgiving and layer them onto your Green Bean Casserole instead of using canned onions.

Make-Ahead

Onion rings are definitely one of those foods that are best eaten fresh, while still warm and crispy. If you do have leftovers, here are some tips:

To Refrigerate: Store onion rings in an airtight container in the refrigerator for up to 3 days.

Freezing: Freeze in an airtight container or freezer bag for up to 3 months.

To Reheat: To restore some of their original crispiness, onion rings should be reheated in a 350ºF oven or in an air fryer.

If you love making restaurant-style appetizers at home like Coconut Shrimp and Easy Popcorn Chicken, these crisp onion rings are a must-try recipe. Because they're double-battered, they get extra crispy and stand up well to all of your favorite dipping sauces. Best of all, they're easy to make with simple everyday ingredients.

More Appetizer Recipes

If you love these onion rings, then you won't want to miss these appetizer recipes:

Crispy Onion Rings Recipe with Dipping Sauce

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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Crisp Onion Rings (Restaurant-Style Recipe)

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These crispy Onion Rings are delicious as an appetizer or in Burgers. They're made restaurant-style, which means they're crispy on the outside, tender on the inside, and seasoned to perfection. Watch the video tutorial and learn how to make the best onion rings.

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https://www.livewellbakeoften.com/the-best-carrot-cake-recipe/

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This is my favorite recipe for homemade carrot cake! This cake is so easy to make, perfectly moist, and topped with an easy homemade cream cheese frosting.
I feel like carrot cake is a dessert most people tend to only make around Easter. But honestly, carrot cake is such an incredible dessert and I think it should be enjoyed all year long. Especially when it comes to this recipe.

I know it can be a bold statement to call a recipe the best, but I truly mean it with this one. Not only is this cake easy to make, but it's so incredibly moist and full of flavor that it's almost impossible to stop at one piece.

Once you realize how easy it is to make a carrot cake from scratch, you'll want to make it over and over again.

To make this carrot cake, you'll start by mixing up your dry ingredients. One important thing when measuring out your dry ingredients is to make sure to spoon and level your flour.

You want to avoid packing the flour into the measuring cup, otherwise, you'll end up with too much in your recipe. Or if you have a food scale, you can also weigh your ingredients to get an accurate measurement.

I also really love some spice in my carrot cake so I use some ground cinnamon, ginger, and nutmeg. All three spices add such a wonderful flavor to this cake, but aren't too overpowering. They really take this cake from good to absolutely amazing, trust me.

For the wet ingredients, you'll be using some oil, eggs, vanilla, brown sugar, granulated sugar, and applesauce. The amount of oil and applesauce in this recipe adds the perfect amount of moisture, so you end up with a moist cake that isn't oily.

As always, I use a bit more brown sugar than granulated sugar because it adds more moisture and flavor to this carrot cake. And of course, you'll also be mixing in some grated carrots. I don't like to skimp on the carrots when it comes to this recipe, so I use 3 cups of grated carrots.

I know some carrot cake recipes call for raisins or nuts, but I prefer to leave them out because I know that not everyone is a fan of them. However, if you love either one (or both!) feel free to mix some into the batter.

Then it's all topped off with my favorite cream cheese frosting. Have you tried it yet?! It's so good and a few of you have already made it and loved it. The store-bought frosting doesn't even compare to this homemade frosting recipe.

And speaking of the frosting, it makes enough to frost the carrot cake like you see in the pictures. If you really love frosting, then I suggest making a bit more. Enjoy!

Baking Tips for Carrot Cake

When measuring your flour, don't scoop it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.

Feel free to use chopped walnuts or pecans in this carrot cake, I suggest using about 3/4-1 cup. If you love raisins in your carrot cake, you may also use 1/2 cup.

The BEST Carrot Cake with Cream Cheese Frosting

This is my favorite recipe for homemade carrot cake! This cake is so easy to make, perfectly moist, and topped with an easy homemade cream cheese frosting.

For the carrot cake:

For the cream cheese frosting:

To make the carrot cake:

To make the cream cheese frosting:

1 (8-ounce) package brick style cream cheese, softened to room temperature

To assemble the cake:

Preheat oven to 350°F (177°C). Spray two 9-inch round cake pans well with non stick cooking spray (you can also line the bottom of each pan with parchment paper for easier removal) and set aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.

In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Add the grated carrots into the wet ingredients and mix until well combined.

Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.

Pour the cake batter evenly between both prepared cake pans. Bake at 350°F for 30-35 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool in the pans for about 20-25 minutes. Once the cakes have cooled, remove from the pans and return the cakes to the wire rack to finish cooling.

Prep time includes cooling time for the cakes.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.

Applesauce: You may replace the applesauce with 1/2 cup (120 grams) of sour cream or plain Greek yogurt.

To make a 9x13 cake: Spray a 9x13 pan with nonstick cooking spray and pour the batter into the pan. Bake at 350°F (177°C) for 35-45 minutes.

Level the tops of each cake with a knife or cake leveler. Place one of the cakes on a cake stand, top with a little over 1/2 cup of the frosting, and smooth it out into one even layer. Place the other cake on top and use the remaining frosting to frost the top and sides of the cake. Top with pecans or other toppings of choice if desired.

Adapted from Better Homes & Garden

To make cupcakes instead of a cake:

Bake at 350°F for 20-25 minutes. The full recipe will make 24 cupcakes or you can cut the recipe in half to make 12 cupcakes.

If you love pineapple, here's my favorite recipe for Pineapple Carrot Cake!

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This is my favorite recipe for homemade carrot cake! This cake is so easy to make, perfectly moist, and topped with an easy homemade cream cheese frosting. I feel like carrot cake is a dessert most people tend to only make around Easter.

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https://www.loveandlemons.com/peanut-butter-cookies/

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Say hello to the best peanut butter cookies out there. These guys have chewy middles, crumbly edges, and a fantastic nutty flavor. P.S. They're vegan too!

As soon as I tried these peanut butter cookies, I exclaimed, "They taste like Nutter Butters!" I meant it in the best way. They have a delicious crumbly texture with slightly chewy middles, and they're bursting with sweet, peanut-y flavor. For me, they're the perfect peanut butter cookies. If you need a second opinion, talk to Jack. I've made over six batches of different variations of this peanut butter cookie recipe in the last two weeks, and they've all disappeared. Suffice it to say, we're hooked.

Peanut Butter Cookie Recipe Ingredients

For years, I've been making peanut butter cookies without flour, but this fall, I wanted to develop a vegan peanut butter cookie recipe to share with you all. Instead of trying to make flourless cookies without eggs, I made this recipe more traditional, adding flour, baking powder, and baking soda. The crumbly, melt-in-your mouth texture these ingredients added totally delighted me, and I think you'll love it too. Here's what else is in them:

Natural peanut butter, of course! I haven't tested this recipe with crunchy peanut butter, so be sure to use creamy peanut butter for the best results.

Ground flaxseed - I used flax as a binder instead of an egg.

Brown sugar and cane sugar - This combination creates the perfect complex, sweet flavor.

Coconut oil - Make sure your coconut oil is softened, but not melted. It should still have a white, creamy appearance, but it should mix seamlessly into the wet ingredients. You don't want any chunks!

Vanilla extract - Just a splash adds essential depth of flavor.

And sea salt - Don't leave it out! A pinch of salt really makes the peanut butter flavor pop.

How to Make Peanut Butter Cookies

Ready to make these easy peanut butter cookies? Here's what you need to do:

First, make your flax egg. Combine the flax and water and set it aside for 5 minutes to thicken.

Then, whisk together the wet ingredients and the dry ingredients in separate bowls. Fold the dry ingredients into the wet ingredients and stir until everything is well combined. The dough will be very thick!

Next, it's time to chill. Pop the cookie dough in the fridge for 30 minutes, and preheat the oven to 350.

When the dough is chilled, you can bake! Use a 2-tablespoon cookie scoop to portion out the dough and roll it into balls. Press the dough balls down gently with your hands before using a fork to give them the signature peanut butter cookie criss cross pattern. Bake the cookies on a parchment-lined baking sheet for 12 minutes. They will still be fragile at this point, so allow them to rest for 10 minutes on the baking sheet before transferring them to a wire rack to cool completely.

Finally, eat! 🙂

My Best Peanut Butter Cookies Tips

Use runny peanut butter. Look for natural peanut butter with a smooth consistency to make this recipe, not the dry, stiff stuff that you might find at the bottom of a jar. Even when your nut butter is runny, this recipe makes a stiff cookie dough. If your peanut butter is too dry, the dough may crack, and it will be difficult to form cohesive cookies. Tip: If you store your peanut butter in the fridge, allow it to sit at room temperature for an hour before making this recipe.

Chill the dough! It may be tempting to skip this step, but as I tested this recipe, I found that chilled dough really made the best peanut butter cookies. Chilling prevents them from spreading as they bake, and they come out with a clearer criss cross pattern.

Leave them on the baking sheet for a few minutes to cool. Like many vegan cookie recipes, these peanut butter cookies require a few minutes to set up once they're out of the oven. Before transferring them to a wire rack to cool completely (or devouring them right away!), leave them on the baking sheet for 10 minutes to firm up. It's a win-win: their flavor also improves as they cool!

More Favorite Cookie Recipes

If you love this peanut butter cookie recipe, try any of these favorite cookie recipes next:

Best Peanut Butter Cookies

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Best Peanut Butter Cookies - Love and Lemons

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Say hello to the best peanut butter cookies out there. These guys have chewy middles, crumbly edges, and a fantastic nutty flavor. P.S. They're vegan too! As soon as I tried these peanut butter cookies, I exclaimed, "They taste like Nutter Butters!" I meant it in the best way.

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- Salali Holt

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This post may contain affiliate links. Please read our disclosure policy.

This recipe will teach you how to make a basic overnight oats recipe for beginners. You'll also find some tips for meal prepping them in batches, and some topping inspiration with four popular overnight oatmeal flavors

This overnight oats recipe is a great healthy breakfast that you can prepare in advance and it can last all week. So it makes it a great meal prep idea for Sunday night to prepare for the work week.

What are overnight oats?

If you've never had overnight oatmeal, they're basically a no-cook method of making oatmeal. So, instead of cooking oatmeal on the stovetop or in the microwave, you soak the raw oats with milk. That soaking process allows the oats to absorb the liquid and soften them enough to eat uncooked. You only need to let the oats soak and rest in the fridge for 2 hours. But, it's ideal if you soak it overnight...hence the name overnight oats!

The next morning you have a ready-to-eat, delicious, creamy bowl or jar of "oatmeal." The consistency is like a porridge or pudding. It makes for an easy convenient breakfast that has a more dense and creamy texture than warm oatmeal.

Best of all, you reap all the healthy benefits of oats in a fun grab-and-go breakfast:

1. They contain more protein than most grains (5g per serving).

2. They're a rich source of fiber, which helps you feel fuller longer (4g per serving).

3. They are a nutrient dense food, which makes your feel more satiated.

What ingredients do you need for overnight oats recipe?

1. Oats: This is really the only ingredient that's non-negotiable. Make sure to use plain old-fashioned oats and not quick oats because the consistency is best with rolled oats. You can also use gluten-free oats. Do not use steel cut oats.

2. Milk: For the liquid part, you can actually make this with water! But it's more common to use milk. You can use full fat, 2% or low-fat milk. You can also use plant-based milk like almond milk, coconut milk, cashew milk or oat milk.

3. Chia seeds (optional): These seeds are packed with tons of nutrition, and they help give the oats a pudding-like texture. So I always like to include them in my base recipe.

4. Greek or vegan yogurt (optional): This gives the oats a tangy flavor, creamy texture and boost of protein.

5. Vanilla extract (optional): This enhances all the flavors that go into the overnight oatmeal as well as giving it sweetness without any sweetener.

6. Sweetener (optional): Use honey or maple syrup to sweeten the mixture, especially because oats can be somewhat bland on their own.

7. Toppings: This is where you can have some fun with fresh fruit, dried fruit, nut butters, nuts, seeds and spices (like cinnamon, nutmeg or cardamom). There are so many topping ideas and combinations, and I think that's what makes this such a great versatile recipe!

How to make basic overnight oats?

It's all about the ratios to get the consistency you like. So try this suggested ratio below and then add more milk or use less milk until you find what works perfectly for you! Once you nail down the ratio of the basic overnight oats recipe, the sky's the limit with the flavor combinations and toppings.

Here's our simple ratio:

1 part oats + 1 part milk + &frac18; part seeds

To start, combine old fashioned oats and chia seeds. You can use a bowl, a mason jar or just some glass cups.

Next add the Greek or vegan yogurt and vanilla extract.

And then add the sweetener of choice and the milk. Then mix the overnight oats together until you see no clumps. Next, seal or cover with a lid, and chill in the fridge for at least 2 hours or overnight.

The next morning, grab a spoon, add your favorite toppings and dig in!

overnight oats Video tutorial

Overnight Oatmeal Recipe Ideas

Peanut Butter Jelly: It's like having a peanut butter jelly sandwich in overnight oats form. Layer peanut butter, strawberry jelly, fresh cut strawberries and crushed peanuts. It has a sweet and salty taste that's irresistible.

Apple Pie: With the combination of chopped apples, pecans, maple syrup and ground cinnamon, this variation is a great fall recipe that has a warm sweet taste and satisfying crunch from the fruit and nuts.

Banana Nutella: The name of this recipe says it all - bananas and Nutella - match made in heaven, and a great flavor for kids to try! The banana and Nutella together have a rich decadent taste that makes it feel like you're enjoying dessert, instead of a nutritious breakfast. Try also adding crushed hazelnuts and chocolate chips to enhance the flavor.

Almond Joy: This recipe is a play on the popular chocolate bar. Use shredded coconut, crushed almonds, mini chocolate chips and maple syrup.

Tips for making the best overnight oats

1. Make it inside of a jar or a mason jar (with measurement lines on the side). This way you can measure, mix, chill, carry and eat the overnight oats all in one convenient container.

2. Use plain old fashioned rolled oats, not quick oats. Quick oats will get too soggy when soaked with milk. And do not use steel cut oats because they won't soften enough to eat just with milk unfortunately. Try this steel cut overnight oatmeal instead.

3. Warm it up if you prefer warm oats in the morning. Although overnight oatmeal is typically served cold, you can definitely eat them warm. Just place them in the microwave for one minute and be sure to use a microwave-safe jar.

4. Make a bunch for the week. Because overnight oats typically stay good in the fridge for up to 5 days, try making a batch on Sunday and having it on hand in the fridge for the whole week. Be careful if you're adding fruit beforehand because they will typically not remain fresh for more than a couple days.

If you try this healthy-ish feel good Easy Overnight Oats recipe or any other recipe on Feel Good Foodie, then don't forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

For more oatmeal recipes:

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This easy overnight oats recipe is a healthy simple breakfast that you can make ahead for busy mornings and customize with many add-ins and toppings!

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Here are 6 easy recipes for healthy quinoa bowls! These make delicious vegan, gluten-free lunch or dinner ideas. They're also great for meal prep too!

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https://www.acouplecooks.com/yogurt-parfait/

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Here's a deliciously easy breakfast and brunch idea: the Yogurt Parfait! This layered cup looks fancy but takes minutes to make.

Looking for an easy breakfast or brunch idea? Try this Berry & Yogurt Parfait! Layer Greek yogurt, berries and peanut butter granola in a glass, and looks loads fancier than it actually is. We've been making these for years, but here's our latest favorite spin. It's like an elevated spin on the MacDonald's version that tastes more pure and real (and less sugary). Try this Greek yogurt parfait for a fancy brunch, or a quick make-ahead breakfast!

Ingredients in this yogurt parfait

This yogurt parfait is quick and easy to layer up: ideal for simple breakfasts. But it looks so stunning, it's great for brunches too! Here's what you'll need for the ingredients:

Peanut Butter Granola, Crispy Homemade Granola, or other purchased granola (as high quality as you can find)

Greek yogurt or plain yogurt

Maple syrup

Vanilla

Cinnamon

Frozen strawberries

Fresh berries: blueberries, blackberries, raspberries, etc

Why use frozen berries?

Why use frozen strawberries here? Can you use all fresh berries, or all frozen berries? Here's what to know:

Frozen berries help to make a sauce. Defrosting the frozen berries makes a nice fruity sauce to mix with maple syrup to flavor the berries. Again, it's got a vibe of that McDonald's fruit and yogurt parfait.

Frozen are also cheaper. It's a little cheaper than buying 2 cups of fresh berries.

But you can use all fresh berries or all frozen! Whatever works for you! You can also make a fruit compote with frozen berries: see below.

Greek yogurt vs plain yogurt

Our favorite yogurt to use in general is Greek yogurt, but you can use plain yogurt too! Here are a few notes on making a Greek yogurt parfait:

Greek yogurt is thick and creamy, with a delicious tang. The flavor really is superior to plain yogurt.

Greek yogurt has lots of health benefits: it's high in protein and can aid in gut health.

Substitute plain yogurt if you like. Then follow the recipe below to add maple syrup and cinnamon to flavor it.

Variations on a yogurt parfait

You can use many different options for the fruit in this yogurt parfait! We love it with berries, but the sky's the limit here. Here a few ideas for mixing it up:

Granola to use

The granola in these yogurt parfaits is important. Because it's such a simple recipe, it's important to use the best quality granola you can find. If you purchase the granola, find a high quality, artisan-style granola. Or make it homemade! Here's what to know:

Make ahead instructions for a yogurt parfait

Want to make yogurt parfaits as a make-ahead breakfast? It's a great option for making ahead, but there's one important thing to know:

You can make yogurt parfaits ahead up to 4 days in advance.

The granola becomes soggy after a few hours. If you're making for make ahead breakfasts, layer the parfait without the granola. Then add it right before serving!

More easy breakfast recipes

Want to start the day on the right foot? Here are our top easy breakfast recipes:

This Greek yogurt parfait recipe is...

Vegetarian and gluten-free.

Yogurt Parfaits

Author: Sonja Overhiser

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Yield: 2 1x

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Here's a deliciously easy breakfast and brunch idea: the Yogurt Parfait! This layered cup looks fancy but takes minutes to make.

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Hearty Breakfast Skillet

★★★★
3.7 from 3 reviews

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: 4 1x

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This breakfast skillet recipe is a hearty way to start the day! Cook up cheesy eggs and potatoes in a cast iron skillet or any large pan.

Ingredients

1x
2x
3x

¼ cup olive oil

5 cups (1 pound) frozen shredded hash browns (or 2 medium russet potatoes — see below*)

1 teaspoon chili powder

1 teaspoon garlic powder

1 tablespoon cumin

¼ teaspoon fennel seeds

½ teaspoon kosher salt

2 green onions, thinly sliced

¼ cup shredded cheddar cheese, plus a sprinkle more

1 tablespoon butter

4 eggs

For the garnish: Salsa, fresh cilantro (optional)

Instructions

1. Cook the hash browns: Heat the olive oil in a large oven-proof or cast iron skillet and add the hash browns, flipping occasionally until browned. At 6 minutes, add the chili powder, garlic powder, cumin, fennel seeds, and kosher salt. Cook another about 6 minutes until browned, continuing to flip so they don’t stick.

2. Add the cheese and eggs: Reduce the heat to low. Add the green onions (reserving a handful for the garnish) and cheese and mix it in. Make divots for the eggs (all the way down to the bare pan) and add ¼ tablespoon butter into each well. Crack 1 egg into each well, and top each with a pinch of kosher salt. Add a sprinkle of additional shredded cheese on top.

3. Cook the eggs on the stovetop: Increase the heat to medium low and cook for 3 minutes on the stove. Meanwhile, preheat the broiler.

4. Finish in the broiler: Transfer the skillet to the broiler and cook for 3 to 4 minutes until the whites of the eggs are set.

5. Serve: Garnish with salsa, the reserved green onions, and fresh cilantro. Serve warm.

Notes

*To use russet potatoes, use our Homemade Hash Browns method: Wash the potatoes, leaving the skins on. Use the large side of a box grater or a food processor large grating blade to grate the potatoes. Place the grated potatoes into a large bowl and fill it with cold water. Tip the bowl to drain off starchy water, then fill it again. Stir the potatoes to release starches soak them for 2 minutes. Drain the grated potatoes and squeeze out any excess water. Transfer them to a clean, dry towel. Wring the potatoes in the towel to remove as much liquid as possible. Then cook starting at Step 1 of this recipe.

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Prep Time:

10 mins

Cook Time:

1 hrs 5 mins

Additional Time:

20 mins

Total Time:

1 hrs 35 mins

Servings:

8

Jump to Nutrition Facts

Ingredients

4 small russet potatoes, skin scrubbed (about 2 lbs)

4 small sweet potatoes, skin scrubbed (about 2 lbs)

4 cups broccoli florets

1 tablespoon olive oil

½ teaspoon kosher salt

1 (16 ounce) package Pure Farmland® Simply Seasoned Plant-Based Protein Starters

1 (15 ounce) can reduced-sodium black beans, rinsed and drained

1 cup reduced-fat shredded Cheddar cheese

½ cup low-fat plain Greek yogurt

½ cup sliced red onion

½ cup low-sugar, low-sodium BBQ sauce

¼ cup chopped fresh chives

2 small jalapenos, sliced

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Directions

1. Preheat oven to 425 degrees F. Line a large sheet tray with foil. Prick the russet and sweet potatoes 2 to 3 times each with a fork. Place on sheet tray in a single layer.

2. Roast 45 minutes (for sweet potatoes) to 55 minutes (for russet potatoes), or until tender. Let cool 10 minutes, then slit the top of each potato to open.

3. Line another large sheet tray with foil. Place broccoli on sheet tray. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt. Roast for about 20 minutes, until tender and slightly charred. Let rest on sheet tray until warm, about 10 minutes. Transfer to a small serving bowl.

4. Meanwhile, heat a large, nonstick skillet over medium-high heat. Add Pure Farmland® Protein Starters. Break apart with spatula and cook until moisture has evaporated and product browns, about 12 to 14 minutes. Transfer to a serving bowl.

5. On a large serving board, arrange the potatoes, cooked Pure Farmland® Protein Starter, roasted broccoli, black beans, Cheddar cheese, Greek yogurt, red onion, BBQ sauce, chives, and jalapenos. Serve warm.
https://www.allrecipes.com/recipe/281 370/veggie-loaded-baked-potato-board/

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This loaded vegetarian baked potato board is perfect for game day or a fall dinner; ground beef is replaced with Pure Farmland's Simply Seasoned Protein Starters.

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Fresh Spring Rolls with Peanut Sauce

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SAVE

Author: Cookie and Kate

Prep Time: 40 minutes

Cook Time: 5 minutes

Total Time: 45 minutes

Yield: 8 spring rolls 1x

Category: Appetizer

Method: By hand

Cuisine: Vietnamese

★★★★★ 4.8 from 163 reviews

These Vietnamese spring rolls are fresh, not fried! They’re the perfect party appetizer or light meal. The peanut sauce sends them over the top. Recipe yields 8 spring rolls.

SCALE
1X
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3X
INGREDIENTS
Spring Rolls

2 ounces rice vermicelli or maifun brown rice noodles*

1 teaspoon toasted sesame oil

¼ teaspoon fine sea salt

1 cup torn butter lettuce, ribs removed

1 cup very thinly sliced red cabbage

2 medium carrots, peeled and cut into matchsticks or sliced into strips with a julienne peeler

2 Persian (mini) cucumbers or 1 small cucumber, thinly sliced or sliced into strips with a julienne peeler

2 medium jalapeños, ribs and seeds removed, thinly sliced

¼ cup thinly sliced green onions

¼ cup roughly chopped fresh cilantro

¼ cup roughly chopped fresh mint

8 sheets rice paper (spring roll wrappers)

Peanut Sauce

⅓ cup creamy peanut butter

2 tablespoons rice vinegar

2 tablespoons reduced-sodium tamari or soy sauce

2 tablespoons honey or maple syrup

1 tablespoons toasted sesame oil

2 cloves garlic, pressed or minced

2 to 3 tablespoons water, as needed

INSTRUCTIONS

1. To make the spring rolls: Bring a pot of water to boil and cook the noodles just until al dente, according to package directions. Drain, rinse them under cool water, and return them to the pot. Off the heat, toss the noodles with the sesame oil and salt, and set aside.

2. Fill a shallow pan (a pie pan or 9″ round cake pan works great) with an inch of water. Fold a lint-free tea towel in half and place it next to the dish. Make sure your prepared fillings are within reach. Combine the green onion, cilantro and mint in a small bowl, and stir.

3. Place one rice paper in the water and let it rest for about 20 seconds, give or take. You’ll learn to go by feel here—wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel.

4. Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of butter lettuce, followed by a small handful of rice noodles, some cabbage, and a few strips of carrot, cucumber and jalapeño. Sprinkle generously with the herb mix.

5. Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients.

6. To make the peanut sauce: In a small bowl, whisk together the peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic. Whisk in 2 to 3 tablespoons water, as needed to make a super creamy but dip-able sauce.

7. Serve the spring rolls with peanut sauce on the side. You can serve them whole, or sliced in half on the diagonal with a sharp chef’s knife.

https://cookieandkate.com/fresh-spring-rolls-recipe/#tasty-recipes-34271-jump-target

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My now-husband asked me out for spring rolls and beer for our first date. I vividly remember walking into the nearby Thai restaurant to meet him. Our waitress had to come back three times to get our order, since we could not be bothered to look at the menu.

We were too busy connecting over our love for our dogs (we each have one), coming from families of three kids (I'm the oldest; he's the youngest), our shared love of food and travel, a million other little things...

He finally ordered us a double batch of his favorite spring rolls. I was too nervous and full from a day of recipe testing to eat much. The waitress kicked us out because the restaurant was closing. I came home and danced around in the living room with Cookie. He asked me out again.

A couple of months later, I confessed that I didn't share his level of appreciation for those spring rolls. "Too much noodles, not enough veggies. The carrots taste like chlorine. The peanut sauce could be more bold." He dared me to come up with something better, and I finally have.

These are the fresh, veggie-packed spring rolls I want to order at Thai and Vietnamese restaurants. I can't say they're 100 percent authentic, but they're pretty close.

Of course, I came up with an irresistible peanut dipping sauce to go with them. Invite some friends over and make it a spring roll party! Ready for the recipe?

Fresh Spring Roll Ingredients

These spring rolls are refreshing, colorful and fun to make. I left out tofu (you really can't pack enough into the rolls to make it worthwhile) and shrimp, since I don't eat shrimp.

These filling ingredients are flexible. You can use more carrot instead of cucumber, or extra cabbage in place of the lettuce. Here's my favorite filling combination:

Thin rice noodles

Butter lettuce

Red cabbage (or green cabbage)

Carrot

Cucumber

Jalapeño (skip if you're very sensitive to spice)

Green onion, cilantro and mint

You'll need basic pantry ingredients to make the peanut sauce: peanut butter, rice vinegar, tamari or soy sauce, honey or maple syrup, toasted sesame oil and fresh garlic.

How to Wrap Spring Rolls

Spring rolls can seem intimidating, but you'll get the hang of it quickly, I promise. If you have folded a burrito before, you can definitely make spring rolls! Don't stress if your spring rolls aren't totally perfect. A few tips:

1) Make the base

Start by placing a few pieces of lettuce about one-third from the bottom of the circular wrapper. The width of your fillings will determine the width of the spring roll. You want to leave a couple inches open on the two sides for wrapping purposes.

2) Pile on the ingredients

Then, add the remaining ingredients. The exact order doesn't matter much. Just pile them on top, making sure to take up the proper width. It's ok if the fillings spill upward. I try to leave the top one-third of the wrapper open for wrapping.

3) Roll the filling

Gently pull the bottom of the wrapper up and over the lower portion of the filling. Try to keep the fillings compact as you roll upwards, just until the fillings are enveloped.

4) Envelope the sides and roll it up

Pull each side over to enclose the filling. Continue wrapping upward until your spring roll is fully wrapped!

Watch How to Make Spring Rolls

Please let me know how your spring rolls turn out in the comments. I hope they're a big hit.

Craving more peanut sauce? Me, too. You're going to love these:

You'll also enjoy the fresh sesame soba spring rolls in my cookbook, Love Real Food (page 98).

Print

Fresh Spring Rolls with Peanut Sauce

Author: Cookie and Kate

Prep Time: 40 minutes

Cook Time: 5 minutes

Total Time: 45 minutes

Yield: 8 spring rolls 1x

Category: Appetizer

Method: By hand

Cuisine: Vietnamese

★ ★ ★ ★ ★

4.8 from 176 reviews

These Vietnamese spring rolls are fresh, not fried! They're the perfect party appetizer or light meal. The peanut sauce sends them over the top. Recipe yields 8 spring rolls.

Scale 1x 2x 3x

Ingredients

Spring Rolls

2 ounces rice vermicelli or maifun brown rice noodles*

1 teaspoon toasted sesame oil

¼ teaspoon fine sea salt

1 cup torn butter lettuce, ribs removed

1 cup very thinly sliced red cabbage

2 medium carrots, peeled and cut into matchsticks or sliced into strips with a julienne peeler

2 Persian (mini) cucumbers or 1 small cucumber, thinly sliced or sliced into strips with a julienne peeler

2 medium jalapeños, ribs and seeds removed, thinly sliced

¼ cup thinly sliced green onions

¼ cup roughly chopped fresh cilantro

¼ cup roughly chopped fresh mint

8 sheets rice paper (spring roll wrappers)

Peanut Sauce

⅓ cup creamy peanut butter

2 tablespoons rice vinegar

2 tablespoons reduced-sodium tamari or soy sauce

2 tablespoons honey or maple syrup

1 tablespoons toasted sesame oil

2 cloves garlic, pressed or minced

2 to 3 tablespoons water, as needed

Instructions

1. To make the spring rolls: Bring a pot of water to boil and cook the noodles just until al dente, according to package directions. Drain, rinse them under cool water, and return them to the pot. Off the heat, toss the noodles with the sesame oil and salt, and set aside.

2. Fill a shallow pan (a pie pan or 9″ round cake pan works great) with an inch of water. Fold a lint-free tea towel in half and place it next to the dish. Make sure your prepared fillings are within reach. Combine the green onion, cilantro and mint in a small bowl, and stir.

3. Place one rice paper in the water and let it rest for about 20 seconds, give or take. You'll learn to go by feel here-wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel.

4. Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of butter lettuce, followed by a small handful of rice noodles, some cabbage, and a few strips of carrot, cucumber and jalapeño. Sprinkle generously with the herb mix.

5. Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients.

6. To make the peanut sauce: In a small bowl, whisk together the peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic. Whisk in 2 to 3 tablespoons water, as needed to make a super creamy but dip-able sauce.

7. Serve the spring rolls with peanut sauce on the side. You can serve them whole, or sliced in half on the diagonal with a sharp chef's knife.

Notes

*Noodle note: I always opt for whole grains when I can, so I used Annie Chun's brand of maifun brown rice noodles. I found them with the Asian ingredients at Whole Foods.

Make it gluten free: Be sure to use certified gluten free noodles and tamari (not soy sauce, which typically contains gluten).

Make it vegan: Use maple syrup instead of honey.

Make it peanut free: Substitute almond butter (if not avoiding nuts altogether) or sunflower seed butter for the peanut butter.

Prepare in advance: You can definitely mix together the peanut sauce in advance. You can also prepare the veggies several hours or up to 1 day in advance, and store them in an air-tight container (they will lose freshness with time). The spring roll wrappers tend to dry out with time or once chilled, so spring rolls are best assembled shortly before serving. If you'd like to keep them fresh for an hour or two, store them under a lightly damp, lint-free tea towel at room temperature (the skin tends to harden in the refrigerator).

▸ Nutrition Information

&rtrif; Categories &rtrif; Ingredients appetizers, cabbage, carrots, cilantro, jalapeños, mint, peanut butter, spring rolls, tamari Asian, dairy free, egg free, fall, gluten free, recipes, spring, summer, tomato free, vegan

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These Vietnamese spring rolls are fresh, not fried! This veggie-packed recipe is easy to follow, with step-by-step photos. Vegan and easily gluten free.

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https://www.bbcgoodfood.com/recipes/air-fryer-baked-potatoes

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Arrange the potatoes in a single layer in an air fryer basket. Set the air fryer to 200C and cook for 40-50 mins, or until a sharp knife goes through the potatoes easily. Check the potatoes after 20 mins - if they seem to be browning too quickly on one side, turn them over using tongs, then check again after another 20 mins to ensure they're cooked through. When ready, the skin should be crisp and the inside tender and fluffy. Split and serve immediately with the toppings of your choice.

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Arrange the potatoes in a single layer in an air fryer basket. Set the air fryer to 200C and cook for 40-50 mins, or until a sharp knife goes through the potatoes easily.