# data[].attributes.body
A great simple sauce I learned is Ketchup and brown sugar. You can add Worcestershire sauce to taste. This sauce makes a great zesty and sweet meatballs.

# data[].attributes.attachment_link.readable_text
Ingredients

2 large eggs

1/4 cup water

1 small onion, finely chopped

1-1/3 cups soft bread crumbs

2/3 cup grated Parmesan cheese

2 garlic cloves, minced

2 teaspoons Italian seasoning

1-1/2 teaspoons salt

1/4 teaspoon pepper

2 pounds ground beef

Directions

Preheat oven to 375°. In a large bowl, combine eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, until no longer pink, 15-18 minutes.

Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in the microwave.

Nutrition Facts

3 meatballs: 276 calories, 17g fat (7g saturated fat), 122mg cholesterol, 533mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 24g protein.

# data[].attributes.attachment_link.description
2 large eggs 1/4 cup water 1 small onion, finely chopped 1-1/3 cups soft bread crumbs 2/3 cup grated Parmesan cheese 2 garlic cloves, minced 2 teaspoons Italian seasoning 1-1/2 teaspoons salt 1/4 teaspoon pepper 2 pounds ground beef Preheat oven to 375°.

# data[].attributes.body
My family usually makes crab balls and crab balls for the new Year. - Kyleena Bonner

# data[].attributes.attachment_link.readable_text
This post may contain affiliate links which will not change your price but will share some commission. Please read my privacy policy.
A Maryland Crab Cake Recipe made with jumbo lump blue crab meat, Old Bay seasoning, and a secret ingredient! They are a true Maryland staple.
These Crab Cakes require minimal hands on time and are ready and on the table in just under an hour.

In Maryland, picking crabs and eating crab cakes is practically a religion, and there is nothing better than jumbo lump crab meat made into a melt in your mouth delicious crab cake.

If you love Maryland flavors as much as I do, you'll want to try these Old Bay Wings next!

Best Maryland Crab Cake Recipe

Growing up in Maryland, I spent a lot of time at the beach, loving the feeling of the sand and water on my feet, the smell of fresh seafood, picking crabs, and of course, eating crab cakes!

When my family went to the beach, we either went out for crabs or ribs. It's like no other food existed during beach week. But french fries were always a part of any meal.

Truth be told, and you'd never know it now, but I used to hate Old Bay Seasoning as a kid ( a sin, I know). I even went as far as to ask for my crabs to be washed because I thought they were soo spicy!

Fresh crabs can never truly be replaced, but do you really want to steam a huge (and live) blue crab in your kitchen? I don't think so and this Maryland crab cake recipe is going to get you so close ( if not better) than the crab shacks of Maryland.

Maryland Crab Cake Ingredients

Crab Cakes

Crab: for this recipe, you will need jumbo lump crab meat. If you live near the water like I do, this will be easier to find! However, for my inland readers/followers, I recommend scoping out your local fish markets or calling ahead to your local grocery store.

Herbs & spices: Old Bay seasoning is an essential ingredient to any authentic crab cake recipe and don't forget the fresh parsley.

Wet ingredients: dijon mustard, Worcestershire sauce, tartar sauce, lemon juice, and egg.

Dry ingredients: panko bread crumbs and baking powder.

Crab Cake Sauce

Wet ingredients: Tartar sauce, you can sub with mayo if need be but you will lose a lot of flavor, Worcestershire sauce, and lemon juice.

Seasoning: Old Bay Seasoning is what makes this sauce so good!

Most crab cake recipes call for mayo. I use tartar sauce instead because it has so much more flavor.

*For a detailed list of ingredients and measurements, please reference the recipe card down below.

How to Make the Best Maryland Crab Cake Recipe

Crab Cakes

1. Prepare the crab mixture. In a medium-sized mixing bowl, whisk together Old Bay seasoning, parsley, baking powder, Dijon mustard, Worcestershire sauce, Old Bay tartar sauce, egg, and lemon. Then add the crab and panko bread crumbs. Cover and refrigerate for 30 minutes.

2. Bake the crab cakes. Preheat the oven to 425° F and form the crab mixture into 4 large, even sized balls. Place on a lightly greased baking sheet and bake for 12 minutes. Remove the crab cakes and preheat the broiler to high, broil for 1-2 minutes until golden.

3. Serve. Serve the crab cakes with lemon wedges and Old Bay tartar sauce. Garnish with fresh parsley if desired.

Crab Cake Sauce

To make the sauce, whisk together the tartar sauce, Old Bay seasoning, lemon juice, and Worcestershire sauce.

Remember when I said Maryland crab bakes are a religion? Well, Crab Cake Sauce is not far behind. Crab cakes and a delicious dipping sauce rank right up there next to air in my home state.

My advice, never skip out on the sauce, even if you don't think you are a sauce person, this crab cake sauce is not only essential for delicious flavors, but for the whole authentic old bay crab cake experience!

Is it better to fry or bake crab cakes?

Frying vs baking is a very popular topic in the world of crab cakes. People are usually on one side or the other, but I prefer the baking method.

When you pan fry or sauté your crab cakes, they tend to become flat, like a burger I prefer thick pieces of lumpy crab and for that I recommend baking them. They will cook perfectly and remain lumpy and full of flavor.

Most Marylanders would call it a sin to fry a crab cake!

What is the difference between Maryland and Charleston crab cakes?

Maryland blue crab is sourced directly from Chesapeake Bay. Our "authentic" crab cake recipes always include Old Bay seasoning, Worcestershire sauce, and mustard.

In Charleston, their crab cakes also feature a lot of fresh jumbo lump crab meat, mayo, herbs (parsley, dill, etc.) and at times hot sauce or cayenne pepper to give it a good kick. Another noteworthy difference, Charleston crab cakes are almost always pan-fried/seared, never baked.

When is crab season?

In Maryland crab season usually starts in April and runs until December. However, if you are buying crab "off-season" and are wondering where it is coming from, it is more than likely coming from North Carolina and Louisiana.

Sometimes it might even come from oversees if there's a crab shortage or they aren't in season but are in high demand.

The most "traditional" time to eat crab, aside from all the time, is June through August. When you get towards the end of crab season, you can usually pick some up at your local fish market for a good price!

What goes with crab cakes for dinner?

Keep it simple; let your crab cakes be the star of the show! Below are some of my favorite side dishes to make when serving crab cakes for dinner.

Don't forget the crab cake remoulade!

More Seafood Recipes You Might Like

WANT TO TRY THIS MARYLAND CRAB CAKE RECIPE?

PIN IT to your crab cake recipes, dinner recipes, or seafood recipes board to save it for later!
Find me on Pinterest for more great recipes. I'm always pinning!
Did you make this recipe? Post a photo on Instagram and tag me @JZEATS or #JZEATS so I can see! Leave a comment below and let me know what you think, too!
Maryland Crab Cakes Recipe

# data[].attributes.attachment_link.description
This post may contain affiliate links which will not change your price but will share some commission. Please read my privacy policy. A Maryland Crab Cake Recipe made with jumbo lump blue crab meat, Old Bay seasoning, and a secret ingredient! They are a true Maryland staple.

# data[].attributes.body
My Grandmother makes some of the best sweet potato pie. This dessert is usually always the first to go in our family. - Kyleena Bonner

# data[].attributes.attachment_link.description
Sweet Potato Pie has a buttery crisp crust and creamy filling with nutmeg, cloves, ginger, and cinnamon. This is the perfect dessert to enjoy for Thanksgiving and Christmas.

# data[].attributes.body
I always help my Mom make mac and cheese for our whole family during the holidays. - Kyleena Bonner

# data[].attributes.attachment_link.readable_text
Skip the boxed stuff and make homemade mac and cheese tonight. This from-scratch macaroni and cheese recipe will become a staple in your dinner rotation.

Homemade Mac and Cheese Ingredients

These are the ingredients you'll need to make the best homemade mac and cheese of your life:

Macaroni: This homemade mac and cheese starts with a box of uncooked macaroni noodles.

Butter and flour: You'll need butter and flour to make a roux for the cheese sauce. You'll also need two tablespoons of butter for the topping.

Milk: Use whole milk for the richest flavor and texture.

Cheese: This baked mac and cheese recipe calls for Cheddar and Parmesan cheeses.

Seasonings: Salt and pepper goes into the sauce, while paprika is sprinkled over the topping.

Bread crumbs: Use store-bought dried bread crumbs or make your own at home.

How to Make Mac and Cheese

You'll find the full, step-by-step recipe below - but here's a brief overview of what you can expect when you make this crowd-pleasing homemade mac and cheese:

1. Boil the noodles, drain, and transfer to a prepared baking dish.

2. Make the cheese sauce, pour the sauce over the noodles, and stir.

3. Make the topping, spread it over macaroni and cheese, and sprinkle with paprika.

4. Bake the mac and cheese until the topping is golden brown.

Best Cheese for Mac and Cheese

This homemade mac and cheese recipe uses a classic mixture of sharp Cheddar and Parmesan. Cheddar is a fantastic base, while Parmesan adds a more complex and salty flavor. Of course, you can adapt this recipe to suit your taste: Gruyere, Monterey Jack, and Gouda are all great options for macaroni and cheese.

How Long to Bake Mac and Cheese

At 350 degrees F, this macaroni and cheese should be perfectly golden brown and gooey after about 30 minutes.

What Goes With Mac and Cheese?

This classic macaroni and cheese recipe works well as a side or entrée.

If you're serving it as the main dish, try one of these tasty side dish ideas:

If you're serving it on the side, meanwhile, consider pairing it with one of these hearty entrées:

How to Reheat Mac and Cheese

Allow the leftovers to cool completely. Transfer to an airtight container and store in the fridge for up to four days.

Reheat the homemade mac and cheese in the oven or in the microwave. If you're worried about it drying out during the reheating process, stir in a tablespoon or two of milk.

Can You Freeze Mac and Cheese?

Yes, you can freeze homemade mac and cheese if you don't plan to eat it within four days. Transfer your leftovers to zip-top freezer bags in serving-size portions. Wrap each bag in foil, then freeze flat for up to six months. Thaw in the refrigerator overnight.

Allrecipes Community Tips and Praise

"This is definitely a favorite in my house," says Magic. "I use almond milk instead of regular milk and add chicken to make it a macaroni chicken casserole. Also added more Cheddar."

"This recipe is unmistakably baked and homemade," according to one Allrecipes community member. "Anyone who says they don't like macaroni and cheese has never tried this recipe."

"So delicious," raves Amy Lemelin. "I added a teaspoon of crushed garlic and a dash of chili pepper. I typed with crushed saltines and cooked bacon. This is my new favorite recipe!"

Editorial contributions by Corey Williams

# data[].attributes.attachment_link.description
This mac and cheese recipe is easy to make from scratch, so skip the box! Start with an easy roux which turns into a decadent creamy cheese sauce.

# data[].attributes.attachment_link.readable_text
Looking for the perfect cheesecake recipe? It takes a bit of hubris to describe a recipe as "perfect," especially for something like cheesecake, for which everyone has their own personal favorite.

But, this is simply the best, most wonderful cheesecake I have ever had, and have ever made. It is based on a master recipe, from the master of baking herself, Dorie Greenspan.

Homemade New York Cheesecake

This is a classic New York-style cheesecake with a graham cracker crust and high sides. It is rich, dense, and light at the same time, and serves a small army.

But watch out! Just when you think you've made enough for your gathering, so many people will go back for seconds that you may be left without a piece!

How I Adapted Dorie Greenspan's Recipe

My young friend Audrey and I worked together on this cheesecake and have made some slight changes to Dorie's base recipe. We've thickened the graham cracker crust on the bottom and don't let it ride up the sides. We also top the cake with a creamy sour cream topping and serve it with a tangy bright raspberry sauce.

Many thanks to Dorie for graciously allowing us to share her recipe with you!

Why Cook Cheesecake in a Water Bath

This recipe has you wrap the cheesecake very well in aluminum foil and then bake it inside a water bath - which simply means setting the wrapped cheesecake in a roasting pan or other large dish and adding a few inches of steaming water into the outer pan.

Why go to all this fuss? Here's why:

Humidity: Your oven is a very dry environment, which creates a crust on the outside of whatever is being baked. This is normally a good thing, but with cheesecake, we want the top to stay soft - not form a crust. The water bath adds moisture to the air, creating a humid environment, and preventing the cake from drying out or forming cracks.

Even, steady heat: To get that perfectly creamy, velvety cheesecake texture, we want to control the rate of cooking as much as possible. We don't want the eggs and dairy to cook too quickly or too slowly. Submerging the pan in a water bath helps us achieve that goal.

What if you don't want to use a water bath? Sure, that's fine! However, you risk more cracks in the top of your cheesecake and a somewhat drier texture.

Simple Tip!

Instead of wrapping your pan in layers of foil, which occasionally tear and cause leaks, try this tip from Simply Recipes reader Quantina: Buy a cheap disposable aluminum pan and mold that around your cheesecake instead.

How To Know When Your Cheesecake is Done Baking

When finished baking, the outer ring of your cheesecake should look slightly puffed and set, but the inner circle should still jiggle just a little bit, like Jell-O after it has set.

Underdone cheesecake: Continue baking if the outer ring is still jiggly or if the middle ring gives you more of a wobbly slosh (as if there's still liquid beneath the surface) than a jiggle. Continue to bake and check the cheesecake every five minutes or so.

Over-baked cheesecake: If the center starts to look puffed or if you start to notice cracks, immediately move on to the next step of cooling the cheesecake. Some golden spots or small cracks won't affect the flavor of your cheesecake.

What To Do If Your Cheesecake Cracks

Cracks that show up as soon as the cheesecake is done are a sign that your cheesecake is a bit over-baked or that you skipped the water bath. Cracks that show up after cooling are a sign that your cheesecake cooled a little too quickly.

But cracks aren't a sign of failure, nor do they mean that your cheesecake won't taste good. They're mostly cosmetic. Covering the surface of the cheesecake with sour cream or another topping will do a fine job of hiding them.

Serve Your Cheesecake Chilled or at Room Temperature

Cheesecake is meant to be served chilled or at room temperature, primarily because it's only after chilling and fully setting that it gains its velvety, silky texture.

If you cut into a cheesecake while it's still warm from the oven, the texture will be very firm and somewhat custard-like, and you'll despair that you've done something wrong. Really, it just needs time to chill!

Serve your cheesecake straight from the fridge, or let it come to room temperature before serving. If you prefer your cheesecake warm, then I suggest either serving it with a warm sauce or warming individual slices in the microwave.

How Long Does Cheesecake Last?

You can prepare the cheesecake up to three days before you plan to serve it. Keep it in the springform mold, covered, and refrigerated until serving time. Wait to add the sour cream or any other topping until serving.

Leftovers will keep in the fridge for about 5 days.

You can also freeze cheesecake for up to a month for the best flavor.

Ways To Top Your Cheesecake

Try a drizzle of warm chocolate or caramel sauce over your slice of cheesecake. Or go fruity - cook down a few cups of frozen berries with a few tablespoons of sugar until it makes a jammy sauce.

Water Bath Leak? No Problem!

Don't despair! There are ways to fix it.

Alternatives to Foil for a Water Bath

Instead of wrapping your pan in layers of foil, which may tear and cause leaks, try one of these ideas.

Buy a pre-formed silicone wrap for your cheescake, like this one.

Use slow cooker or roasting bags. Here are some tips on How to Make Cheesecake with a Water Bath.

Simply Recipes reader Quantina shared this: "Buy a cheap disposable aluminum pan and mold that around your cheesecake instead."

Set a pan of water under the pan instead of putting the pan in a water bath, like we do in this Lemon Cheesecake recipe.

More Favorite Cheesecake Recipes

# data[].attributes.attachment_link.description
Looking for the perfect cheesecake recipe? It takes a bit of hubris to describe a recipe as "perfect," especially for something like cheesecake, for which everyone has their own personal favorite. But, this is simply the best, most wonderful cheesecake I have ever had, and have ever made.

# data[].attributes.attachment_link.readable_text
This banana bread has been the most popular recipe on Simply Recipes for over 10 years. Thousands of people make it every day. Why?

Because it really is the best banana bread recipe, period. You can mix everything in one bowl, you can vary the amount of sugar or bananas. And the secret to its great flavor? Melted butter.

The beauty of this banana bread recipe is you don't need a fancy mixer! A mixing bowl, a fork to whisk the eggs, and a sturdy spoon to mix the batter are all you need. The sugar amount is flexible. The original recipe called for a cup of white sugar, but most people, including me, do just fine with 3/4 cup, and many are happy with 1/2 cup.

You can toss in a cup of chopped nuts, raisins, or chocolate chips if you want, or put the batter into muffin tins and make banana nut muffins instead. You can even go a step further and make chocolate banana bread.

I was given this banana bread recipe years ago from my friend Heidi H, who, many years before, had begged the recipe from a ski buddy's mother-Mrs. Hockmeyer. Thanks Heidi!

The Backstory on the #1 Banana Bread Recipe

All these years later, we were curious to know more about who Mrs. Hockmeyer is, and how Heidi got her recipe in the first place. You can read all about it in this story.

The Best Loaf Pan for This Recipe

This recipe calls for an 8x4-inch loaf pan, which produces a tall loaf. The recipe will also work in an 8 1/2x4 1/2-inch loaf pan, producing a slightly shorter bread. Since the pan is a bit larger, the bake time is shorter: 47 to 57 minutes. A 9x5-inch pan will yield an especially short but still delicious bread; bake for 45 to 55 minutes.

Adapt This Banana Bread Recipe

Swap out all of part of the sugar for light brown sugar.

Replace up to half of the flour with white whole wheat flour.

Add 1 teaspoon of cinnamon.

Mix in 1/2 cup of chopped nuts or dried fruit.

Add 1/2 cup chocolate chips.

More Banana Bread Recipes!

No need for a mixer for this recipe! Clean-up is easy, too. If you want, you can mix everything in one bowl.

This recipe calls for an 8x4-inch loaf pan. If you are baking in an 8 1/2x4 1/2-inch pan, bake for 47 to 57 minutes. If baking in a 9x5-inch pan, bake for 45 to 55 minutes. Note that the larger pan size will produce a flatter loaf.

The best bananas to use for banana bread are those that are overripe. The yellow peels should be at least half browned, and the bananas inside squishy and browning.

1. Preheat the oven to 350°F (175°C):

Butter an 8x4-inch loaf pan.

2. Mash the bananas and add the butter:

In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.

3. Mix in the remaining ingredients:

Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

4. Pour the batter into your prepared loaf pan.

Bake for 55 to 65 minutes at 350°F (175°C), or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.

5. Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)

Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it.

# data[].attributes.attachment_link.title
Bake the Number-One Banana Bread Recipe on the Internet

# data[].attributes.attachment_link.description
Put those ripe bananas to use in the best banana bread recipe ever. Moist and delicious, it's easy to make-one bowl, no need for a mixer!

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

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

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

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

How to make Chocolate Chip Cookies

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

Make the chocolate chip cookie dough

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

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

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

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

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

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

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

Portion & roll dough

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

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

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

To freeze cookie dough:

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

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

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

How to bake frozen dough

There are two ways to bake frozen dough:

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

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

Bake until they just barely look done

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

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

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

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

Cool

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

Store

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

FAQs about Chocolate Chip Cookies

How do you make gooey chocolate chip cookies?

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

Why do cookies spread & flatten?

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

Why didn't my cookies flatten?

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

Can you bake chocolate chip cookie dough from frozen?

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

The Best Chocolate Chip Cookie Recipe: Ingredients & Substitutions

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

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

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

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

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

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

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

More of our favorite cookie recipes!

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

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

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

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

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

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

# data[].attributes.attachment_link.title
The Best Chocolate Chip Cookie Recipe Ever

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

# data[].attributes.body
- summer holman pd.4

# data[].attributes.body
- summer holman pd.4

# data[].attributes.attachment_link.title
How to make Peach Cobbler - Easy Cooking!

# data[].attributes.body
- summer holman pd.4

# data[].attributes.attachment_link.title
How to Make Our Favorite Homemade Apple Pie From Scratch

# data[].attributes.body
-Matthew Carey

# data[].attributes.attachment_link.title
How to Make Fresh Rhubarb Pie | Allrecipes.com

# data[].attributes.body
-Matthew Carey

# data[].attributes.body
-Matthew Carey

# data[].attributes.body
Cornbread
-Grace Justice pd.3

# data[].attributes.body
Pumpkin Pie
-Grace Justice pd.3

# data[].attributes.body
German Chocolate Brownies
-Grace Justice pd.3

# data[].attributes.body
Haley Padilla

# data[].attributes.body
Haley Padilla

# data[].attributes.body
Haley Padilla

# data[].attributes.body
https://www.curiouscuisiniere.com/tembleque-coconut-pudding/
-Berlin Clemens p3

# data[].attributes.attachment_link.readable_text
Tembleque is a traditional Puerto Rican dessert. This firm coconut and cinnamon infused pudding or custard is widely enjoyed at Christmas time, but it is found in restaurants and cafes throughout the year.
Tembleque, which means 'wiggly' in Spanish, is a dessert with a texture between jello and pudding. It's firm, velvety, and creamy.

It's sweet, but not too sweet. So you always end up eating more than one slice.

In addition to being widely served in Puerto Rico on any occasion, tembleque is popular in many other Latin American countries as well (for example Colombian Natilla (Cinnamon Milk Custard)).

You can even sometimes find it in Southeast Asian cuisine as well, where coconut milk is a popular ingredient.

Puerto Rican desserts

Sweets or desserts were created in Puerto Rico by a mixture of what was the Spanish conquest, slavery, and immigration traffic on the island.

After the exploitation of the island's resources, which included a large amount of gold, there was not much left on the island, but one thing was abundant in Puerto Rico and it was sugar, and with this great resource came the creativity and preparation of delicious delicacies.

Two of the most famous desserts from Puerto Rico are Tembleque and Arroz con Dulce.

These two come from the European Culture that abounded in the Island during the times of colonization due to the great traffic that existed between Puerto Rico and what at one time was called the Motherland Spain.

Christmas in Puerto Rico

If there's one thing Puerto Rico prides itself on, it's having the longest Christmas season in the world.

While in many countries of the world Christmas lasts just two or three weeks, Christmas in Puerto Rico lasts 45 days, starting on Thanksgiving Day, extending until the middle of January.

For these festivities, Puerto Ricans gather as a family to eat traditional Puerto Rican dishes, such as suckling pig with rice with gandules (legumes), pasteles (made with plantain or cassava), blood sausage, tembleque, and arroz dulce.

A great opportunity to gather the whole family and eat well!

Puerto Rican coconut pudding

Tembleque is a very simple dessert. With just a handful of ingredients and 10 minutes, you can have a delicious tropical treat.

The recipe for tembleque varies from house to house, like many recipes around the world.

Some recipes call for a mixture of coconut milk and coconut cream; other recipes use only coconut milk.

Some like to simmer the milk with some cinnamon and cloves; while others like to just sprinkle cinnamon on top before serving it.

How to make our tembleque recipe

For our recipe, I used a combination of coconut milk and coconut cream. These simmer on low with a cinnamon stick that is removed before adding a sugar and cornstarch mixture.

It's important to have all the ingredients measured and ready before you start.

Once the milk is done simmering and the sugar mixture is added, you need to whisk it or stir it constantly. It thickens quickly, and you need to be ready.

I find it easier to do this step in a wide pan, rather than a small pot.

Have your serving pan or bowl ready too, so that you can pour the mixture in once it reaches the right consistency.

Tembleque can be served in individual glasses, or made in a square or round pan. Once cold, turn it out and sprinkle some ground cinnamon over it before cutting into slices to serve.

Tembleque is a great dessert for the holidays. It can be made ahead of time and it keeps well in the refrigerator.

If you liked this recipe, here are some similar dishes you may enjoy!

# data[].attributes.attachment_link.title
Tembleque (Puerto Rican Coconut Pudding)

# data[].attributes.attachment_link.description
Tembleque is a traditional Puerto Rican dessert. This firm coconut and cinnamon infused pudding or custard is widely enjoyed at Christmas time, but it is found in restaurants and cafes throughout the year. Tembleque, which means 'wiggly' in Spanish, is a dessert with a texture between jello and pudding.

# data[].attributes.body
https://www.gimmesomeoven.com/red-hot-jello/
-Berlin Clemens p3

# data[].attributes.attachment_link.description
You will love this brilliant Red Hot Jello recipe! A perfect marriage between jello and cinnamon-y red hots! Quick and easy to prepare!

# data[].attributes.body
- Sarah Clemente pd:1

# data[].attributes.attachment_link.title
How To Make The Best Chicken Pot Pie Ever

# data[].attributes.body
- Sarah Clemente pd:1

# data[].attributes.attachment_link.title
How To Make Homemade Cinnamon Rolls • Tasty

# data[].attributes.body
- Sarah Clemente pd:1

# data[].attributes.body
-Jaida Fredrick1st pd

# data[].attributes.attachment_link.readable_text
Learn how to make perfect Fried Chicken with the crispiest, most flavorful crunchy outside with moist and juicy meat on the inside.

When it comes to chicken there just isn't anything more delicious than a juicy, crusty piece of finger-licking good fried chicken. It might seem intimidating to fry your own chicken, but it's actually pretty straightforward and it puts grocery store and fast food fried chicken to shame. If you have a thermometer for the oil and a timer, you can produce fail-proof fried chicken. If you've ever wanted to make your own fried chicken, now is the time to try!

Do I have to use cornstarch? Can I replace the flour?

Cornstarch is one of our recommended ingredients for the crispiest fried chicken. Cornstarch is often used in Asian fried chicken recipes. The combination of the flour with cornstarch produces the crispiest result. You can replace all of the flour with cornstarch, or you can try using a similar non-gluten based flour or flour blend in place of traditional all-purpose flour.

How many minutes do I cook fried chicken?

The average piece of chicken will need to be fried for 14 minutes. Each piece of chicken will be different though so make sure you cook each one to a minimum internal temperature of 165 degrees Fahrenheit. White meat will have its peak juiciness at 165 degrees F. Dark meat can be cooked to 170-175F for the best texture.

Why does the breading on my fried chicken fall off? How can I avoid that?

One of the challenges that people face when making fried chicken is that their crunchy coating falls off. There's usually a few reasons for this to happen. Here are some tips for making sure your breading doesn't fall off.

When coating and breading your chicken, be sure to tap off the excess buttermilk as well as the excess flour.

Give your chicken a gentle pat after coating with the flour mixture to make sure that the flour sticks to the buttermilk.

Make sure that you don't overcrowd your pan. You want to make sure that the chicken isn't bumping against other pieces of chicken which can knock off the breading.

Only flip your chicken once while frying. The more you fuss with your chicken, the more likely you are to knock off or disturb some of the crunchy coating.

Some people recommend allowing your chicken to dry on a wire rack after dipping and dredging. This is not only useful, it's also convenient when making large batches.

What kind of oil is best for frying? Can I save my used oil for later?

There are lots of options when it comes to oil used for deep frying. Common options include peanut oil, vegetable oil, canola oil, safflower oil, corn oil and more. Vegetable oil is the oil we recommend using for deep frying. It has a high smoke point and once used for frying, can be reused. Simply let the oil cool down completely, strain it, and return it to a storage container for later use. The best temperature to fry chicken at is 350 degrees Fahrenheit. It is normal though for the oil temperature to fluctuate while cooking. As long as your oil is between 300 and 350 degrees Fahrenheit, your chicken should come out perfect.

How long is fried chicken good for?

Fried chicken is best when it is fresh and the skin is still crispy. Leftovers though will be good in the fridge for 2 to 3 days. The skin will not be as crispy reheated. For best results, reheat leftover fried chicken in a 350 degree oven for 15-20 minutes.

Looking for what to serve with Fried Chicken? You may enjoy these delicious classic American side dishes: This recipe first appeared on The Stay At Home Chef July 9, 2013

# data[].attributes.attachment_link.description
Learn how to make perfect Fried Chicken with the crispiest, most flavorful crunchy outside with moist and juicy meat on the inside.

# data[].attributes.body
-Jaida Frederick 1st pd

# data[].attributes.attachment_link.readable_text
I was raised on string beans and this southern green beans recipe is a favorite with my family. I love that it's so easy, yet full of flavor.

Now I won't even lie, I usually only fix homemade, fresh green beans for holidays and special occasions. Normally I just crack open a can of green beans, throw them in the pot with some chicken broth, Goya seasoning and call it a day! I got a TON of fresh green beans from Aldi's because they were on sale and I just couldn't pass them up. I'm so glad I did! Canned green beans just can't compare to a pot of homemade, savory green beans.

You can easily substitute the smoked turkey sausage with crispy bacon if you'd like or just leave the meat out altogether. That savory chicken broth, fresh onion, and garlic do quite the job with seasoning these southern green beans to perfection.

If adding bacon, fry it up separately and add it to the greens beans when done. That way you won't have soggy, weird-tasting bacon.

Watch me make these southern green beans from start to finish!

Get the Recipe: Southern Green Beans

Fresh Green Beans southern way!

Snap off the ends of the greens beans and cut or snap the green beans into pieces. Set aside.

Finely dice the onion, garlic, and smoked sausage. Set aside.

Add in onion, garlic, smoked sausage and chicken broth.

Bring to a boil and add in red pepper flakes.

Cover and simmer for 1- 1½ hours. Check the green beans every 5 minutes after the one-hour mark. You don't want to overcook them or they will be mushy!

Season with seasoning salt & black pepper.

# data[].attributes.attachment_link.description
I was raised on string beans and this southern green beans recipe is a favorite with my family. I love that it's so easy, yet full of flavor. Now I won't even lie, I usually only fix homemade, fresh green beans for holidays and special occasions.

# data[].attributes.body
-Jaida Frederick 1pd

# data[].attributes.attachment_link.description
Canned yams are glazed with butter and brown sugar, topped with marshmallow, and baked in this satisfying Thanksgiving classic.

# data[].attributes.body
name period

# data[].attributes.attachment_link.readable_text
A longtime family favorite for the holidays, this easy sausage and herb stuffing uses store-bought stuffing cubes, eliminating the step of slicing and drying out the bread.
I used to host elaborate Thanksgiving celebrations, where I'd cook and prepare for days on end, only to be completely exhausted by the time my guests arrived on Thanksgiving day. After one glass of wine, I'd be nodding off at the table, dreaming of my pillow! I finally wised up by simplifying my menu and recipes. This delicious sausage and herb stuffing, for example, relies on store-bought stuffing cubes, which eliminates the step of slicing and drying out the bread. Believe me, when you are using a pound of sausage and an entire stick of butter, the bread does not matter much!

What you'll need to make The Stuffing

I've made this recipe using plain ol' stuffing cubes from the supermarket (pictured above, usually made by Arnold or Pepperidge Farm) and "fresh" dried stuffing cubes from Whole Foods - both work well, although if you can get the ones from Whole Foods (they are sold in a plastic bag and labeled "stuffing cubes"), they do add a bit more texture.

As for the sausage, try to find bulk Italian sausage, which is simply sausage without the casings. If you can't find it, just buy regular Italian sausage and remove the casings; the best way is to cut straight through the sausages with kitchen shears and then peel the casings off (this is much more efficient than trying to squeeze the meat out).

Step-By-Step Instructions

Begin by melting a stick of butter in a large sauté pan. Add the chopped onions and celery.

Cook until soft, about 8 minutes.

Add the garlic and cook a few minutes more.

Transfer the vegetables to a large bowl. In the same pan, cook the sausage until browned.

As it cooks, use a metal spatula to break it apart into small pieces.

Add the sausage to the stuffing cubes and veggies.

Then add the broth, egg, herbs, salt and pepper.

Mix well.

Transfer the contents to a buttered 9 x 13-inch baking dish.

Bake for 65-75 minutes, until the top is golden brown and crisp. Enjoy!

You may also like

Easy Sausage & Herb Stuffing

A longtime family favorite for the holidays, this easy sausage and herb stuffing uses store-bought stuffing cubes, eliminating the step of slicing and drying out the bread.

Ingredients

8 cups (14 oz) store-bought unseasoned stuffing cubes

1 stick (1/2 cup) unsalted butter

1-1/2 cups diced yellow onion (from 1 large or 2 small onions)

1 cup diced celery (from 3 large celery stalks)

4 garlic cloves, finely chopped

1 pound bulk sweet Italian sausage (i.e., sausage with the casings removed) -- see note below

2-3/4 cups low sodium chicken broth

1 tablespoon fresh chopped rosemary

1 tablespoon fresh chopped sage

1/4 cup fresh chopped parsley

1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter.

2. Place the stuffing cubes in a large mixing bowl.

3. In a large sauté pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until the vegetables are soft. Add the garlic and cook 2 minutes more. Add the vegetables to the stuffing cubes. (Don't wash the pan but scrape out every last bit of vegetables, otherwise they will burn in the next step.)

4. In the same pan, cook the sausage over medium heat for 8-10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while cooking (the largest pieces should be no greater than 1/4-inch). Add the browned sausage and fat to the bread cubes and vegetables.

5. Add the chicken broth, egg, rosemary, sage, parsley, salt and pepper to the bread cube mixture and mix until the bread is soft and moistened. Transfer the stuffing to the prepared baking dish and bake for 65-75 minutes, uncovered, until deeply golden and crisp on top.

6. Note: If you can't find bulk sausage, simply buy regular sausage and remove the casings.

7. Freezer-Friendly Instructions: This dish can be frozen, after baking, tightly covered, for up to 3 months. When you're ready to serve it, defrost in the refrigerator for 24 hours then reheat it, covered with foil, in a 325°F oven until hot. You can also make the stuffing ahead and refrigerate it until you're ready to bake, up to two days in advance.

Nutrition Information

Powered by

See more recipes:

Reviews & Comments

# data[].attributes.attachment_link.title
Easy Sausage & Herb Stuffing - Once Upon a Chef

# data[].attributes.attachment_link.description
A longtime family favorite for the holidays, this easy sausage and herb stuffing uses store-bought stuffing cubes, eliminating the step of slicing and drying out the bread. I used to host elaborate Thanksgiving celebrations, where I'd cook and prepare for days on end, only to be completely exhausted by the time my guests arrived on Thanksgiving day.

# data[].attributes.body
- shiann hall

# data[].attributes.body
- shiann hall

# data[].attributes.attachment_link.title
Peach Cobbler | Peach Cobbler Recipe #Soulfoodsaturday

# data[].attributes.body
- shiann hall

# data[].attributes.attachment_link.title
GRANDMA'S FAMOUS | PERFECT PUMPKIN PIE | FAMILY HOLIDAY RECIPE | Chef and More | Made From Scratch

# data[].attributes.body
-Joanna Clemente

# data[].attributes.attachment_link.readable_text
Banana pudding is our spirit dessert: It's not super classy but always welcome at any party because people can't not dig into it. We've turned banana pudding into everything: cheesecake, bars, ice cream. But this is our number one - and takes only 20ish minutes to make.

Advertisement - Continue Reading Below

1. In a large mixing bowl, combine milk, vanilla pudding mix and sweetened condensed milk. Whisk thoroughly, breaking up any lumps, and refrigerate for at least 5 minutes, or until set.

2. In another large bowl, combine heavy cream and vanilla. Beat until stiff peaks form, 2 to 3 minutes. Set aside half of the mixture for topping the dish. Fold remaining half into the pudding mixture.

3. Cover the bottom of a 3-quart trifle dish with vanilla wafers. Top with one-third of the pudding mixture. Cover with another layer of the wafer cookies-you may want to also stand some cookies up vertically, so you see the full circle along the edge of the trifle dish. Top with an even layer of banana slices. Continue layering the pudding, wafer cookies and banana slices until you reach the top, ending with a final layer of banana pudding.

4. Refrigerate for at least 3 hours, or up to overnight.

5. Sweeten the remaining whipped cream: Add sugar to whipped cream, stirring to combine. Just before serving, dollop on top of the banana pudding, then sprinkle crumbled wafer cookies on top.

# data[].attributes.attachment_link.title
You'll Go Ape Sh*t Over This Perfect Banana Pudding

# data[].attributes.attachment_link.description
Banana pudding is our spirit dessert: It's not super classy but always welcome at any party because people can't not dig into it. We've turned banana pudding into everything: cheesecake, bars, ice cream. But this is our number one - and takes only 20ish minutes to make.

# data[].attributes.body
-Joanna Clemente

# data[].attributes.attachment_link.title
Frank's RedHot® Buffalo Chicken Dip Recipe | Frank's RedHot® US

# data[].attributes.attachment_link.description
Buffalo chicken dip isn't buffalo chicken dip if it doesn't use Frank's RedHot. Make this dip for your next party to impress your guests.

# data[].attributes.body
-Joanna Clemente

# data[].attributes.attachment_link.readable_text
This Jamaican Oxtails Recipe is fall off the bone tender and full of amazing flavor. It can be made in about an hour with your pressure cooker or cook it low and slow in a slow cooker.

This post contains affiliate links, please read my full disclaimer here.
Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.
If you ever ask me what my favorite Jamaican dish is, I'll probably say oxtail. It's a recipe that my mom would make for special occasions. I wish we could have eaten it weekly but oxtail can be so darn expensive. So it became one of those special Sunday dinners or "let's celebrate something" dinners.

Oxtails usually takes hours to cook. But wow, the flavor and the tenderness the oxtail brings is worth it. Lucky for me, I'm a pressure cooking fanatic and found that using a pressure cooker cuts the time of cooking oxtail by a ton. For this recipe, you can use a pressure cooker or even a slow cooker.

How to Make Jamaican Oxtails and Gravy

First, I mise en place my ingredients by chopping my onions, garlic, and scotch bonnet or habanero pepper. Make sure to remove the seeds and membrane from the hot pepper, or your oxtail will be too spicy.

Then prepare your oxtails by cleaning them with a little bit of water and vinegar and then dry them off with some paper towels. I know I know, they say not to wash your meat but my mom would literally cuss me out if I didn't. So I do.

Next, season your oxtails with brown sugar, salt, black pepper, garlic powder, all spice, soy sauce, Worcestershire sauce, and browning. Use your hands and mix, ensuring that your oxtail pieces are fully covered.

Now you can decide at this point if you feel like marinating or not. If I'm pressure cooking or slow cooking, I usually skip this step and the flavor is still pretty amazing. If you choose to marinate, marinate in the fridge for 8 hours or overnight.

Pressure Cooking Instructions

Turn the pressure cooker on the "high sauté" setting. If using an Instant Pot, select "Sauté and press the "+" button until it is the "more" setting. Once your Pressure Cooker is "Hot", add your vegetable oil to the pot.

Next, add your larger oxtail pieces to the pot, flat side down about ¼ inch apart, and brown on each side for about 2 minutes. Make sure you're watching the oxtails at this browning stage as you don't want to burn the oxtail. If you do, your oxtail gravy will taste bitter later on.

You can choose to brown all your pieces of oxtails but I usually only brown the larger pieces of the oxtail. The smaller pieces usually don't need browning.

Once you've browned your oxtail, deglaze your pressure cooker by adding about 2 tbsp of beef broth to the insert. Take a wooden spoon and deglaze your pot by removing the brown bits at the bottom. Then add your yellow onions, green onions, carrots, garlic, and scotch bonnet pepper. Stir and sauté for about 5 minutes or until the onions have softened.

Add dried thyme, oxtails, remaining beef broth, and ketchup to the pressure cooker insert. All the broth will not cover the oxtail. You don't need it to.

Press "Cancel" on your pressure cooker. Cover with lid, making sure the valve is set to "Seal." Set your pressure cooker to cook on High Pressure for 45 minutes.

Once your timer goes off, allow the pressure cooker to naturally release. All this means is that you don't touch it. If you're like me, you may anxiously stare at the pressure cooker waiting for your oxtail goodness. After about 25 minutes, all of your pressure should have been released. Double check by making sure that the pin button has dropped or switch the valve to "Venting" to ensure all the pressure has been released. Press "Cancel" on the pressure cooker and then open the lid.

Remove the oxtail pieces and vegetables from the Pressure Cooker and place in a bowl and set aside. I use a spider strainer for this step.

Then press the "Sauté button on your pressure cooker.

Once your liquid starts to boil, make a cornstarch slurry by whisking the cornstarch with water in a separate bowl. Slowly stir in the slurry into the pressure cooker. Add drained butter beans to the pressure cooker as well and stir them in. Cook for about 5 minutes until the sauce has thickened a little and the butter beans are warmed.

Return oxtails and vegetables to the pressure cooker. Serve and enjoy.

Notes on Pressure Cooker Oxtails

It's best if all your oxtails are medium sized oxtails that are similar in size. If you can't get them the same size, no worries. It'll still work.

Oxtail that is too fatty will lead to fatty gravy. You want some fat, just not too much fat. If you're oxtail is extremely fatty, use a paring knife to remove some of the excess fat.

Scotch Bonnet is typically used for this recipe. If you can't find a scotch bonnet, a habanero can be substituted. You could also use about 1-2 tsp of this scotch bonnet pepper sauce.

Looking for recipes to serve this Jamaican Oxtails with? Try these out:

Find the full Video tutorial on Youtube. Don't forget to click the thumbs up button and Subscribe for more recipe videos.

Jamaican Oxtails Recipe

# data[].attributes.attachment_link.description
This Jamaican Oxtails Recipe is the perfect Caribbean stew for dinner. Delicious and tender oxtail and butter beans that is cooked to perfection. Make it in the Instant Pot or any electric Pressure Cooker. Stove top and slow cooker instructions also included.

# data[].attributes.attachment_link.title
Juicy MEATBALL RECIPE - How to Cook Italian Meatballs

# data[].attributes.attachment_link.title
Southern Collard Greens | Crock Pot Recipe

# data[].attributes.attachment_link.readable_text
1. Melt butter in a medium saucepan over low heat. Stir in cream and simmer for 5 minutes.

2. Add cheese and garlic; whisk continuously until heated through. Stir in parsley and serve.

I have found that Parmesan cheese doesn't always melt well, and often substitute Gruyère cheese.

Read our picks for the best garlic presses to make cooking your favorite recipes that much easier.

# data[].attributes.attachment_link.description
Melt butter in a medium saucepan over low heat. Stir in cream and simmer for 5 minutes. Add cheese and garlic; whisk continuously until heated through. Stir in parsley and serve. I have found that Parmesan cheese doesn't always melt well, and often substitute Gruyère cheese.

# data[].attributes.attachment_link.readable_text
While we'll never deny our love a Southern staple, you can always update a classic. Whether your deviled eggs are savory or spicy, covered in caviar or topped with smoked salmon, lemon, and capers, these recipes will turn the beloved finger food into a delightful feast. Texas Caviar Deviled Eggs means you'll be smothering your deviled eggs in black-eyed peas, while Georgia Peach Deviled Eggs will leave you wondering how deviled eggs could taste so sweet. Or, you can always rely on our classic recipe: Basic Deviled Eggs, with egg yolks, mayonnaise, mustard, and sweet pickle relish. Make your favorite recipes, then have a devil-may-care attitude, and enjoy another one, or more, of your favorite deviled eggs.

# data[].attributes.attachment_link.description
While we'll never deny our love a Southern staple, you can always update a classic. Whether your deviled eggs are savory or spicy, covered in caviar or topped with smoked salmon, lemon, and capers, these recipes will turn the beloved finger food into a delightful feast.

# data[].attributes.body
Devilled eggs are one of my favorite things to eat, my mom usually makes them. - Tiana Butler

# data[].attributes.attachment_link.description
These classic deviled eggs from Food Network are perfect for your next party.

# data[].attributes.body
-Chyanne Duby

# data[].attributes.attachment_link.readable_text
We have over 130 recipes for homemade pumpkin pie here at Allrecipes, but this recipe takes the cake (or pie) with over 2,600 five-star ratings. And it's proof that a good recipe doesn't necessarily need to be a complicated one - you get a great result with canned pumpkin puree and store-bought pie crust. Of course, you can customize it to suit your preferences by using fresh pumpkin or a homemade pie crust for that from-scratch taste. Plus, it can be made ahead of time and refrigerated (or frozen) until you're ready to serve! Your search for the perfect pumpkin pie ends here.

How to Make Pumpkin Pie

Here's what we love about this recipe: This pie is incredibly approachable, even for novice bakers. You'll find the full, step-by-step recipe below - but here's a brief overview of what you can expect:

1. Make the filling.

2. Pour the mixture into the crust.

3. Bake for 15 minutes, then reduce the heat and continue baking.

Test Kitchen Tips

"This is not only the perfect pumpkin pie recipe, it'll be the easiest one you make all year," says culinary producer and test kitchen expert Nicole McLaughlin. Here are some of her best tips and tricks for perfecting this easy recipe:

If the unbaked filling has any bubbles after you pour it into the pie shell, you can give it a gentle tap or two on the counter. They should disappear easily.

Letting the pie cool completely before slicing is essential. Nicole prefers her pumpkin pie cold, so she chills it in the fridge after letting it come to room temperature.

"Only homemade whipped cream will do" for this perfect pumpkin pie, according to Nicole.

Do You Need to Blind Bake the Pie Crust?

Blind baking refers to baking pie crust, either partially or completely, without filling it. Why would you do this? Pie with a custard-based filling, such as pumpkin, generally requires little oven time, which means you may want to give your crust a bit of a head start to ensure you don't end up with a raw, soggy bottom.

Several reviewers suggest blind baking the pie crust in the recipe, particularly if you're using a homemade pie crust. Learn step-by-step how to blind bake a pie crust, whether store-bought or homemade. If you're using a frozen pie crust, you can often find instructions for blind baking on the package.

Fresh or Canned Pumpkin in Pumpkin Pie?

Note that this recipe calls for canned pumpkin, not "pumpkin pie filling," which is already spiced. If you plan to use the spices and sweeteners called for in this recipe, go for unflavored canned pumpkin.

While there's no shame in using canned pumpkin, some folks prefer the flavor and satisfaction you get from using fresh pumpkin. If that's you, use this recipe for making pumpkin puree from scratch. A 1 ½-pound pumpkin yields about 2 cups mashed pumpkin, the same as a 15-ounce can of pumpkin puree.

Can You Use Pumpkin Pie Spice?

Several reviewers call out using ready-made pumpkin pie spice - a combination of ground cinnamon, ginger, allspice, nutmeg, and sometimes cloves and mace - and additional cinnamon in place of the spices called for: "I followed a suggestion that someone else had made and used 2 teaspoon of pumpkin pie spice and 2 teaspoon of ground cinnamon instead," says reviewer Devin. Some folks prefer the taste of the store-bought pumpkin pie spice to the individual spices, but ultimately it's a matter of personal preference (and convenience!).

Does Pumpkin Pie Need to Be Refrigerated?

Yes, pumpkin pie needs to be stored in the refrigerator as it is an "egg rich pie," according to the USDA. Do allow your pie ample time to cool before refrigerating it (this will also give the filling time to set), but don't leave it out at room temperature for more than 2 hours, otherwise there's a risk of bacteria growth. Pumpkin pie will last up to three to four days in the fridge. If you plan to make pumpkin pie in advance, we'd suggest making it one to two days in advance and refrigerating - this way you'll still have a couple days for leftovers, too!

Can You Freeze Pumpkin Pie?

Custard-based pies freeze remarkably well, so you can absolutely make pumpkin pie ahead of time and freeze it for up to one month in advance (hello, stress-free holidays). If you go this route, we do suggest baking your pie in an aluminum pie pan.

To freeze pumpkin pie, bake your pie and allow it to cool completely. Then wrap it in several layers of plastic wrap, and follow with an additional layer of aluminum foil. Freeze for up to one month. When you're ready to serve, remove the aluminum foil and allow the pie to defrost overnight in the refrigerator.

How to Make Whipped Cream for Pumpkin Pie

Cracked pie? Whipped cream to the rescue! Use homemade or store-bought whipped cream with a sprinkle of cinnamon to cover any imperfections on your pie. To make homemade whipped cream, follow this top-rated whipped cream recipe.

Allrecipes Community Tips and Praise

"Outstanding flavor and very easy to make. Two combinations I love," says reviewer TaoWine.

"I used fresh pumpkin puree instead of canned pumpkin, which I would recommend because it is fresher and gives more texture," suggests reviewer MadameD. "Also, if you are using a homemade pie crust, I recommend you bake it a tad before adding the filling."

Editorial contributions by Melanie Fincher

# data[].attributes.attachment_link.description
Smooth, creamy, and delicious, this easy pumpkin pie made with sweetened condensed milk makes the perfect Thanksgiving dessert.

# data[].attributes.body
-Chyanne Duby

# data[].attributes.attachment_link.readable_text
Skip the boxed stuff and make homemade mac and cheese tonight. This from-scratch macaroni and cheese recipe will become a staple in your dinner rotation.

Homemade Mac and Cheese Ingredients

These are the ingredients you'll need to make the best homemade mac and cheese of your life:

Macaroni: This homemade mac and cheese starts with a box of uncooked macaroni noodles.

Butter and flour: You'll need butter and flour to make a roux for the cheese sauce. You'll also need two tablespoons of butter for the topping.

Milk: Use whole milk for the richest flavor and texture.

Cheese: This baked mac and cheese recipe calls for Cheddar and Parmesan cheeses.

Seasonings: Salt and pepper goes into the sauce, while paprika is sprinkled over the topping.

Bread crumbs: Use store-bought dried bread crumbs or make your own at home.

How to Make Mac and Cheese

You'll find the full, step-by-step recipe below - but here's a brief overview of what you can expect when you make this crowd-pleasing homemade mac and cheese:

1. Boil the noodles, drain, and transfer to a prepared baking dish.

2. Make the cheese sauce, pour the sauce over the noodles, and stir.

3. Make the topping, spread it over macaroni and cheese, and sprinkle with paprika.

4. Bake the mac and cheese until the topping is golden brown.

Best Cheese for Mac and Cheese

This homemade mac and cheese recipe uses a classic mixture of sharp Cheddar and Parmesan. Cheddar is a fantastic base, while Parmesan adds a more complex and salty flavor. Of course, you can adapt this recipe to suit your taste: Gruyere, Monterey Jack, and Gouda are all great options for macaroni and cheese.

How Long to Bake Mac and Cheese

At 350 degrees F, this macaroni and cheese should be perfectly golden brown and gooey after about 30 minutes.

What Goes With Mac and Cheese?

This classic macaroni and cheese recipe works well as a side or entrée.

If you're serving it as the main dish, try one of these tasty side dish ideas:

If you're serving it on the side, meanwhile, consider pairing it with one of these hearty entrées:

How to Reheat Mac and Cheese

Allow the leftovers to cool completely. Transfer to an airtight container and store in the fridge for up to four days.

Reheat the homemade mac and cheese in the oven or in the microwave. If you're worried about it drying out during the reheating process, stir in a tablespoon or two of milk.

Can You Freeze Mac and Cheese?

Yes, you can freeze homemade mac and cheese if you don't plan to eat it within four days. Transfer your leftovers to zip-top freezer bags in serving-size portions. Wrap each bag in foil, then freeze flat for up to six months. Thaw in the refrigerator overnight.

Allrecipes Community Tips and Praise

"This is definitely a favorite in my house," says Magic. "I use almond milk instead of regular milk and add chicken to make it a macaroni chicken casserole. Also added more Cheddar."

"This recipe is unmistakably baked and homemade," according to one Allrecipes community member. "Anyone who says they don't like macaroni and cheese has never tried this recipe."

"So delicious," raves Amy Lemelin. "I added a teaspoon of crushed garlic and a dash of chili pepper. I typed with crushed saltines and cooked bacon. This is my new favorite recipe!"

Editorial contributions by Corey Williams

# data[].attributes.attachment_link.description
This mac and cheese recipe is easy to make from scratch, so skip the box! Start with an easy roux which turns into a decadent creamy cheese sauce.

# data[].attributes.body
- Chyanne Duby

# data[].attributes.attachment_link.description
A delicious mashed sweet potato casserole with a crunchy pecan topping. Easy to make ahead, this recipe bakes in only 30 minutes.

# data[].attributes.body
My family and I eat baked mac and cheese as a side for thanksgiving dinner.  - Tiana Butler

# data[].attributes.attachment_link.title
Why You Should Be Layering Your Baked Mac & Cheese Like A Lasagna

# data[].attributes.attachment_link.description
There’s no going back to the boxed stuff.

# data[].attributes.body
My grandma and I make apple crisp on thanksgiving, its a good dessert. - Tiana Butler

# data[].attributes.attachment_link.readable_text
This Apple Crisp recipe is the best fall dessert! Fresh sliced apples are topped with a buttery cinnamon oat topping that tastes divine with a scoop of vanilla ice cream!
For more delicious Fall Recipes, be sure to check out my Crockpot Pumpkin Dump Cake, Southern Sweet Potato Pie, and The Best Chocolate Pecan Pie.

This post may contain affiliate links.
As an Amazon Associate I earn from qualifying purchases.

This Apple Crisp Recipe was the first thing on my mind when my family took a little trip to a local apple orchard this past weekend. It wasn't really the best day to go; it was drizzling, and the temps were in the 50s.

But our kids still had a good time, especially since it was their first time going apple picking. Plus, we came home with a "peck" of apples to put to good use!

While there are lots of great recipes for apples that we could have made, apple crisp is always my favorite.

We were lucky enough to pick my favorite kind of apples, Honeycrisp. Their sweet yet tart nature and sturdy composition make an irresistible dessert and the perfect choice for this apple crisp recipe!

Ingredients for The Best Apple Crisp Recipe

fresh apples

granulated white sugar

cinnamon

vanilla extract

all purpose flour

old fashioned oats

brown sugar

salt

butter

How to Make Homemade Apple Crisp - Step by Step

Step 1: Preheat oven

Preheat your oven to 350 degrees Fahrenheit and grease a baking dish with butter. Grab a large bowl and combine about 5 cups of sliced apples (this comes to about 2 pounds of apples, or 4 large ones) with some granulated sugar, cinnamon, and vanilla extract.

Step 2: Add to baking dish

Pour that yummy goodness into your baking dish. Next make the topping by combining flour, oats, brown sugar, salt, and cinnamon. Pour in some melted butter and stir until well coated and crumbly (I usually put my hands in there to get it mixed up well). Sprinkle the crumb mixture evenly over the top of the apples.

Step 3: Bake

Now pop that dish into your waiting oven for 45-60 minutes, and get ready for heavenly smells to start floating your way! I cook mine until my apples are soft and tender. Once it's done baking, allow it to cool slightly then serve. It tastes amazing warm with some vanilla ice cream on top!

FAQs

What kind of apples work best for Apple Crisp?

This kind of comes down to preference, or what you have available, but generally you're going to want a variety of apple that will hold its shape after baking and not turn to total mush. We had a huge bag of Honeycrisp apples (my personal favorite) to use up, so that's what I used. Granny Smith are usually considered the best apples for apple pie, but Golden Delicious, Braeburn, and Pink Lady apples would all work well for this apple crisp recipe, or for a pie.

Do I need to peel the apples?

My short answer for this is no! But that's because I don't like to do more work than I have to, and I don't mind apple peels, especially once they're baked. If you would prefer your apple crisp without the peel, though, feel free to remove them!

Does apple crisp need to be refrigerated?

You can store your prepared and baked apple crisp covered tightly on the counter top for up to three days. You do not need to refrigerate it unless you would like to. Due to its crisp, crumbly topping, apple crisp tastes best when served the same day, as the topping can get soggy the longer it sits. Just keep that in mind!

Can you freeze apple crisp?

Yes! Prepare the apple crisp recipe as directed and allow it to cool completely. Cover with both plastic wrap and aluminum foil and freeze for up to 4 months. Allow it to thaw overnight in the refrigerator before reheating.

More Tips and Notes for the Best Apple Crisp Recipe

Slice your apples evenly. I slice my apples using this slicer to speed up the process and remove the core easily. I then slice the apples one more time each with my knife so that the widest part of the slice is roughly 1/2 an inch wide. You can also chop them into big chunks if you would prefer, but just make sure that you chop your apples to a uniform size to ensure even baking in your apple crisp.

Prevent over-browning. If your topping is starting to get too brown but your apples still need more time to cook, simply place some aluminum foil loosely over the top of your pan and continue baking.

Optional additions: Chopped nuts like pecans or walnuts would be a delicious addition to the topping! I didn't add any to ours because my son has a nut allergy.

Serving: this apple crisp tastes AMAZING with a scoop of vanilla ice cream on top! You could also top it with whipped cream and a drizzle of caramel sauce. Yum!

More Awesome Apple recipes

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

# data[].attributes.attachment_link.description
This Apple Crisp recipe is the best fall dessert! Sliced apples, a buttery oat topping, and a scoop of vanilla ice cream is pure bliss.

# data[].attributes.body
- Shawnaja Hicklin

# data[].attributes.attachment_link.readable_text
Meat lasagna is the perfect Italian comfort food! Tender pasta noodles layered with tomato sauce, ground beef, chopped pork sausage, creamy ricotta, and mozzarella cheese.
Lasagna with meat sauce is always a family favorite, plus it's a breeze to prepare if you want it to be. I didn't have all day to simmer a homemade marinara sauce, so I opted for convenient pantry ingredients.

Ripe, canned tomatoes and dried herbs help to boost the flavor of the sauce instantly! Tender pasta noodles layered with a meat sauce that consists of savory ground beef and pork sausage. Combined with ricotta cheese and mozzarella and you have an irresistible and highly requested meal for your weekly menu.

MY LATEST VIDEOS

When my Italian hubby came home from work and saw me building layers of lasagna pasta, he was so happy! Jason grew up with an amazing Italian mom who loved to cook from scratch. Lucky guy!

How to make lasagna

Tomatoes: I have a quick and flavorful 30-minute tomato sauce base that I use for most of my Italian dishes, especially my spaghetti and meatballs recipe. I use Cento crushed tomatoes imported from Italy because it is much sweeter and provides an authentic flavor. I find that red sauces made with either fresh or canned vine ripened tomatoes give the best-concentrated flavors. The longer a tomato stays on the vine when ripening, the less citric acid it contains. So it's best to pick the ripest tomatoes for the base of your sauce.

Aromatics: Minced onion and fresh garlic add wonderfully aromatic flavors to the dish and help build the sauce base. Dried oregano is added to the sauce because the concentrated herbal flavors give a nice earthiness.

Meat: I use two types of meat, lean ground beef and Italian pork sausage. The combination creates a deeper savory flavor and more interesting texture. The fat from the sausage prevents the meat from becoming dry.

Cheese: I use Mozzarella for its mild flavor, and because it's high in moisture, so it melts and browns nicely. Of course, we have ricotta, but I also combine Parmesan for a more developed and pungent flavor due to the aging process of the cheese.

Noodles: Wide lasagna noodles are used to create large, flat layers of the baked pasta. You can even use no bake lasagna noodles to save time.

If you haven't tried making lasagna rolls, it's even easier to make and fun to prepare with kids!

This lasagna with meat sauce has three layers. Each layer is built by laying out four overlapping pieces of cooked noodle, then evenly spreading the ricotta cheese mixture, meat sauce, and mozzarella cheese. Then repeat!

This is an excellent meal prep option. You can make the lasagna up until this step days ahead of time and then just bake when you need it. Yes!

Check out this tender, cheesy and flavorful lasagna casserole! My family is drooling at this point and cannot wait to start eating dinner.

My husband Jason enjoys a side of tomato sauce to top the lasagna or dip bread, so I always save him some extra. This meat lasagna recipe makes 12 generous servings and tastes even better the next day. I cut leftovers into individual pieces and wrap them up and place in the freezer, or pack them in containers for lunch. Any shortcuts to have a hot meal for dinner with little effort is a win for all!

Benefits of simmering tomato sauce

There are two advantages to simmering meat in a tomato sauce. The slow, low heat of simmering allows the flavors to concentrate as the sauce reduces. The natural acids in the tomatoes (malic and citric acid) helps to tenderize the meat gently over time while the meat infuses flavor into the sauce.

Easy Meat Lasagna

# data[].attributes.attachment_link.title
Meat Lasagna with Ground Beef and Pork Sausage | Jessica Gavin

# data[].attributes.attachment_link.description
Meat lasagna is the perfect Italian comfort food! Tender pasta noodles layered with tomato sauce, ground beef, chopped pork sausage, creamy ricotta, and mozzarella cheese. Lasagna with meat sauce is always a family favorite, plus it's a breeze to prepare if you want it to be.

# data[].attributes.body
My aunt makes this for the holidays.
- Shawnaja Hicklin

# data[].attributes.attachment_link.readable_text
This creamy dessert brings back all the childhood memories, is super-easy to make and might just be the best thing ever for a warm day. Homemade banana pudding looks stunning in a trifle bowl but tastes just as good if you serve it in a bowl or casserole dish. If you like impressive desserts, then you should also try my french macarons, decadent bananas foster, or my classic creme brulee!

What You'll Need for This Recipe

Bananas: You'll need between 4 and six bananas for this recipe, it depends on their size as well as your dish. They should be nice an ripe with brown spots just appearing on the skin.

Vanilla Wafer Cookies: Nilla Wafers are a classic choice for this dessert but you can use Chessmen or shortbread cookies instead.

How to Make Banana Pudding

1. Combine the cold milk and sweetened condensed milk in a large bowl then whisk together. Add the vanilla pudding and whisk until no lumps remain. Refrigerate for 5 minutes or until set.

2. Whip cold cream, sugar, and vanilla until stiff peaks form then set aside. You want the cream to be on the firm side but be careful not to over-whip as it will curdle.

3. Fold the whipped cream into the pudding.

4. Begin assembling your desert. This looks great in a trifle dish but you can use any bowl or casserole dish. Add a layer of cookies to the bottom then a quarter of the pudding.

5. Add another layer of cookies followed by banana slices and then more pudding. Repeat until you've used all the pudding. You can alternate rows of banana and cookies pressed against the edge of the bowl for an easy and beautiful presentation.

6. Whip one more cup of cream then pile on top and crumble cookies or add more banana slices on top. Chill for three hours to set fully or enjoy immediately if you can't wait.

Pro Tips for this Recipe

If you're worried about over-whipping the cream then whip until you reach soft peaks then finish it off by hand.

Use ripe bananas that are still firm.

If you prefer, whipped topping can be used in place of whipped cream.

Try adding a drizzle of ganache for a delicious chocolate banana treat.

Any cookie will work in this recipe so have fun using your favorites!

If you don't have a trifle dish then just use a big glass bowl, or assemble in small serving cups.

Frequently Asked Questions

How do you make banana pudding from scratch?

This recipe is super-delicious but you can of course make the pudding from scratch! Mix 1/2 cup sugar, 1/4 cup flour and 1/4 tsp salt in a large sauce pot then whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.

Whisk three eggs in a bowl and drizzle 1/2 cup of the hot mixture into the eggs while whisking then pour the eggs into the milk mixture and cook on medium bringing to a low boil while stirring. Cool before using.

How do you make banana pudding without bananas turning brown?

You can brush the banana slices with lemon or pineapple juice but they will darken when the pudding chills. If the color bothers you then serve right away or skip the visible bananas and just pop a few slices on top before serving.

Should banana pudding be refrigerated?

Banana pudding has a lot of dairy so it should definitely be stored in the refrigerator. Your pudding will come together and set after three hours of chill time.

How ripe should the bananas be?

Your bananas should be very ripe but still firm. They'll be dotted with brown spots but not in banana bread territory yet.

* Nutrition Disclaimer
If you've tried this Banana Pudding recipe then don't forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

# data[].attributes.attachment_link.description
This creamy dessert brings back all the childhood memories, is super-easy to make and might just be the best thing ever for a warm day. Homemade banana pudding looks stunning in a trifle bowl but tastes just as good if you serve it in a bowl or casserole dish.

# data[].attributes.body
My grandma usually makes this every Thanksgiving.
- Shawnaja Hicklin

# data[].attributes.attachment_link.readable_text
Description

Ingredients

2 large eggs, beaten well

1 stick butter, melted and cooled

1/2 cup shredded coconut (see Cook's Note)

1/2 cup raisins

1/2 cup chopped pecans or walnuts

1 tablespoon fresh lemon juice

1 teaspoon fresh lemon zest

1 (9-inch) unbaked pie shell

Instructions

Preheat oven to 350 degrees.

In a large bowl, stir together the eggs, sugar, butter, coconut, raisins, nuts, lemon juice and zest. Pour into the pie shell.

Bake for about 35 minutes or until golden brown on top and center is set. Cool on a wire rack for at least 15 minutes before slicing and serving.

(Cook's Note: Any type of coconut works. The recipe analysis is for a serving with shredded unsweetened coconut.)

# data[].attributes.attachment_link.description
Description Ingredients 2 large eggs, beaten well 1 stick butter, melted and cooled 1/2 cup shredded coconut (see Cook's Note) 1/2 cup raisins 1/2 cup chopped pecans or walnuts 1 tablespoon fresh lemon juice 1 teaspoon fresh lemon zest 1 (9-inch) unbaked pie shell Instructions Preheat oven to 350 degrees.

# data[].attributes.body
One of my favorite desserts, we make it every Christmas - Emily Hernandez

# data[].attributes.attachment_link.readable_text
Ingredients

3/4 cup sugar

1/4 cup water

1 package (8 ounces) cream cheese, softened

5 large eggs

1 can (14 ounces) sweetened condensed milk

1 can (12 ounces) evaporated milk

1 teaspoon vanilla extract

Directions

1. In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes. Brush down crystals on the side of the pan with additional water as necessary. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes.

2. Preheat oven to 350°. In a bowl, beat the cream cheese until smooth. Beat in eggs, 1 at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar.

3. Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake until the center is just set (mixture will jiggle), 50-60 minutes.

4. Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight.

5. To unmold, run a knife around edge and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.

Creamy Caramel Flan Tips

What is flan?

Flan (also called crème caramel or caramel custard) is a custard dessert with a layer of caramel sauce. Flan has been a staple of Mexican and Latin American cuisine since Spaniards brought it to Mexico during the Spanish occupation. Bake your way around the world with these other globally inspired baking recipes.

What is sweetened condensed milk?

Sweetened condensed milk is milk with most of the water cooked off, to which sugar has been added. It's generally used in candy and dessert recipes. Evaporated milk is concentrated in the same way, but doesn't contain added sugar. It lends rich texture to foods without the fat. This recipe uses both types of milk.

Can you overcook flan?

Yes, you can overcook flan. Overcooking your flan will result in a rubbery, eggy final product. A reliable way to test flan and baked custards for doneness is to gently thump the side of the pan. If the custard wobbles as one unit (instead of rippling like a stone's been tossed in the pool), it's ready.

How do you store flan?

You can store flan by tightly covering and refrigerating it for up to 4 days. We don't recommend freezing flan.

Is creme brulee or panna cotta the same as flan?

Creme brulee and panna cotta are very similar to flan in that they are all custard-style desserts, but their cooking techniques and ingredients are different from one another.

What can you serve with flan?

This contest-winning dessert tastes delicious by itself or you can try topping your serving off with berries, nuts or toasted coconut.

Nutrition Facts

1 slice: 345 calories, 16g fat (9g saturated fat), 140mg cholesterol, 189mg sodium, 41g carbohydrate (41g sugars, 0 fiber), 10g protein.

# data[].attributes.attachment_link.description
3/4 cup sugar 1/4 cup water 1 package (8 ounces) cream cheese, softened 5 large eggs 1 can (14 ounces) sweetened condensed milk 1 can (12 ounces) evaporated milk 1 teaspoon vanilla extract In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes.

# data[].attributes.body
It is a traditional drink for holidays, especially Christmas. -Emily Hernandez

# data[].attributes.attachment_link.readable_text
Jump to Recipe

By: Isabel

This post may contain affiliate links. Read my disclaimer.

Mexican Ponche is a warm and comforting fruit punch made with apples, pears, oranges and guavas and spiced with cinnamon, cloves, tamarind and hibiscus typically served at Christmas time.

Happy holidays, friends! Christmas is right around the corner and I'm so excited to get the festivities started by making my family's classic Mexican Ponche!

Like in many Mexican households, Christmas Eve (or Noche Buena) is a big deal for my family and I. Almost a bigger deal than actual Christmas day. We typically sing songs to celebrate Las Posadas, we open presents at midnight and most importantly, we eat A LOT of food. On the menu this year are , , , , and this Mexican Christmas Ponche.

This Christmas ponche (aka "punch") is warm, comforting and easy to make. It's filled with good-for-you ingredients like apples, pears, oranges and guavas and is infused with spices like cinnamon, cloves, hibiscus and tamarind. It's perfect for kids because they love to eat the warm pieces of fruit, but it's also perfect for adults who often drink it with a splash of rum or brandy.

Now that's a ponche I can get behind. 🙂

How to make ponche

Making ponche is one of the easiest things you'll make this holiday season. Here's how to do it.

1. Place water, quartered guavas, diced red apples, diced pears, orange slices, piloncillo or brown sugar, whole cloves, cinnamon sticks, dried hibiscus flowers and tamarind pod in a large stockpot. Bring to a boil, lower heat, cover and simmer for at least 30 minutes.

2. Mix together and make sure the piloncillo/brown sugar has completely dissolved. Serve hot in mugs with a splash of rum or brandy if desired. Make sure each cup has some fruit it in - it's the best part!

Mexican Ponche Ingredients

Typically, ponche is made with sticks of sugarcane and tecojotes (a Mexican fruit similar to crabapples), but I wasn't able to find those ingredients in Pittsburgh so I improvised and used red apples instead.

The other ingredients that could be hard to find depending on your location are dried tamarind pods, guavas and dried hibiscus flowers. I was able to find those things at my local Whole Foods and at a specialty Mexican grocer, but if you can't, I recommend checking out Amazon using the links above.

If you live in a city with a larger Hispanic population, you shouldn't have any trouble finding any of these ingredients.

Sourcing the ingredients is the hardest part. Once you've got them, all you need to do is cut the fruit into chunks, throw all the ingredients in a large stockpot and simmer for about 30 to 60 minutes. That's it!

Not only is this ponche tasty, but it's also very fragrant and makes your house smell like the holidays. Merry Christmas!

For more Mexican Christmas recipes, take a look at 12 Mexican Christmas Food Recipes to Make This Year!

More holiday recipes you'll love

# data[].attributes.attachment_link.title
Mexican Ponche - Isabel Eats {Easy Mexican Recipes}

# data[].attributes.attachment_link.description
Jump to Recipe By: Isabel This post may contain affiliate links. Read my disclaimer. Mexican Ponche is a warm and comforting fruit punch made with apples, pears, oranges and guavas and spiced with cinnamon, cloves, tamarind and hibiscus typically served at Christmas time. Happy holidays, friends!

# data[].attributes.body
my parents make an apple pie for dessert as well for thanksgiving -lilly thompson

# data[].attributes.attachment_link.readable_text
(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22ChannelLinks_a10c1938-4321-41d4-9bf0-aa7515c085e6\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3afalse,\x22deferType\x22\x3a\x22None\x22,\x22deferId\x22\x3a\x22re0a19f365c484b83a126ea14151ed76e\x22,\x22deferredContainerId\x22\x3a\x22\x2fchannelLinks\x22,\x22deferredContainerView\x22\x3anull\x7d,\x22viewName\x22\x3a\x22ChannelLinks\x22\x7d'); var configuration = {}; var moduleName = 'channelLinks'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22RatingAndReviewCounts_e8af84a8-5198-47ca-bc1c-daf22247ecf7\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3afalse,\x22deferType\x22\x3a\x22None\x22,\x22deferId\x22\x3a\x22r67b26745a14a44f7b13cdf2edf2c869a\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpRatingAndReview\x22,\x22deferredContainerView\x22\x3anull\x7d,\x22viewName\x22\x3a\x22RatingAndReviewCounts\x22\x7d'); var configuration = {}; var moduleName = 'ratingAndReviewCounts'; var isVueModule = false; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22ActionToolbar_54e6f361-54b7-493c-a3f6-899e08a2e456\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3afalse,\x22deferType\x22\x3a\x22None\x22,\x22deferId\x22\x3a\x22rc2a1eb4004404a149799e4e09159f393\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2finlineActionToolbarMobile\x22,\x22deferredContainerView\x22\x3anull\x7d,\x22viewName\x22\x3a\x22ActionToolbar\x22\x7d'); var configuration = {"contentId":"1fc2b60f-0a4f-441e-ad93-8bbd00fe5334","toolbarSettings":{"id":"54e6f361-54b7-493c-a3f6-899e08a2e456","registrationUrl":"/GMI/CoreSites/PB/Home/register/reg-fp","regAction":"FAVORITE","eSourceCode":11275,"namePassedToEvents":"RDPToolbarBODY","buttons":[{"addFavoriteErrorMessage":"Sorry, something went wrong. Please save again.","removeFavoriteErrorMessage":"Error occurred while removing from favorites","registrationUrl":"/GMI/CoreSites/PB/Home/register/reg-fp","regAction":"FAVORITE","eSourceCode":11275,"isCurrentUserAnonymous":false,"isFavoriteItem":false,"id":"3f2f45db-633c-4198-aa86-3b916997c539","allowedForAnonymousUsers":false,"type":"Favorite","displayName":"Save Recipe","namePassedToEvents":"Favorite","cssClassName":"atButtonFavorite","privacyOptOutMessage":"
\n
This feature is not available with your current cookie settings.
\n
You can update your privacy settings to enable this content. Please enable "Functional Cookies" to use this feature.
\n
","showPrivacyOptOutMessage":false},{"providerName":"pinterest","providerNamePassedToEvents":"Pinterest","shareUrlFormat":"//pinterest.com/pin/create/link/?url={0}","id":"f3e30ca4-da79-4842-8b1d-209ce34f733f","allowedForAnonymousUsers":true,"type":"Social","displayName":"Pinterest","namePassedToEvents":"Pinterest","cssClassName":"atButtonPinterest","privacyOptOutMessage":"
\n
This feature is not available with your current cookie settings.
\n
You can update your privacy settings to enable this content. Please enable "Functional Cookies" to use this feature.
\n
","showPrivacyOptOutMessage":false},{"providerName":"facebook","providerNamePassedToEvents":"Facebook","shareUrlFormat":"//facebook.com/sharer/sharer.php?u={0}","id":"e81fd2b5-a56f-46e8-8cf7-ec03e6a8d023","allowedForAnonymousUsers":true,"type":"Social","displayName":"Facebook","namePassedToEvents":"Facebook","cssClassName":"atButtonFacebook","privacyOptOutMessage":"
\n
This feature is not available with your current cookie settings.
\n
You can update your privacy settings to enable this content. Please enable "Functional Cookies" to use this feature.
\n
","showPrivacyOptOutMessage":false},{"templateId":"25dd0d5d-57f4-47c6-a2e1-4de692d643eb","dialogHeading":"Email Recipe","emailCode":"PB_ContentEmail","dialogSettings":{"cancelButtonText":"Cancel","copyToSenderLabel":"Send a copy to myself","emailAddressesLabel":"* Email Address","emailInstructionText":"Separate email addresses with commas","fromText":"From:","privacyPolicyText":"
©2023 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.
","requiredFieldText":"* Required","sendButtonText":"Send","senderEmailAddressLabel":"* Your Email Address","senderFirstNameLabel":"* Your First Name","sendToText":"Send To:"},"recaptchaPublicKey":"6LceAigUAAAAAC8aIQvJ9yRpRl3r1ZBKbou-tIDe","id":"b0f363cb-0754-4105-9112-52fcb7e2c639","allowedForAnonymousUsers":true,"type":"Email","displayName":"Email","namePassedToEvents":"Email","cssClassName":"atButtonEmail","privacyOptOutMessage":"
\n
This feature is not available with your current cookie settings.
\n
You can update your privacy settings to enable this content. Please enable "Functional Cookies" to use this feature.
\n
","showPrivacyOptOutMessage":false}],"isSticky":false},"userSettings":{"isCurrentUserAnonymous":true,"isFavoriteItem":false},"pageAttributes":{"url":"https%3a%2f%2fwww.pillsbury.com%2frecipes%2fperfect-apple-pie%2f1fc2b60f-0a4f-441e-ad93-8bbd00fe5334","contentId":"1fc2b60f-0a4f-441e-ad93-8bbd00fe5334"},"recaptchaPublicKey":"6LceAigUAAAAAC8aIQvJ9yRpRl3r1ZBKbou-tIDe"}; var moduleName = 'actionToolbar'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22VideoOverlay_e8af84a8-5198-47ca-bc1c-daf22247ecf7\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3afalse,\x22deferType\x22\x3a\x22None\x22,\x22deferId\x22\x3a\x22r648092dcdf134f248b394f17f6fa4bc7\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpImage\x22,\x22deferredContainerView\x22\x3anull\x7d,\x22viewName\x22\x3a\x22VideoOverlay\x22\x7d'); var configuration = {"id":"rIIYB-cg26s","name":"How to Make Perfect Apple Pie","aspectRatioPercent":56.2500,"autoplay":true,"playButtonText":"Watch Video","loadingImageUrl":"/-/media/GMI/Core-Sites/PB/PB/Images/Shared/YouTube/loading.gif?sc_lang=en","loadingImageAltText":"Loading","privacyScreenContent":"
\n
This feature is not available with your current cookie settings.
\n
You can update your privacy settings to enable this content. Please enable all cookies to use this feature.
\n
"}; var moduleName = 'videoOverlay'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

Prep 30 min

Total 3 hr 0 min

Ingredients 8

Servings 8

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22ThirdPartyScript_dae1ab9f-d286-4125-bf30-b7695b6641fe\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22r066dec24ade04cfca587ba0f90fdfa87\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpBuyNowTop\x22,\x22deferredContainerView\x22\x3a\x22ThirdPartyScript\x22\x7d,\x22viewName\x22\x3a\x22ThirdPartyScript\x22\x7d'); var configuration = {"placeholderName":"rdpBuyNowTop","domContent":"

","scriptContent":"https://cdn.whisk.com/sdk/shopping-list.js","onLoadScript":"var whisk = window.whisk || {};\r\nwhisk.queue = whisk.queue || [];\r\nvar whiskViewEventHasFired = window.whiskViewEventHasFired || false;\r\n\r\nvar whiskcontainer = document.getElementById("whisk-target-container-rdp-top");\r\nif (whiskcontainer != null) {\r\n //whiskcontainer.setAttribute("id", "whisk-ingredients-id");\r\n\r\n whisk.queue.push(function () {\r\n whisk.shoppingList.defineWidget("whisk-target-container-rdp-top", {\r\n trackingId: "wx-75324683-bf8a0d24", // social share bar button\r\n whiteLabel: "pillsbury"\r\n });\r\n\r\n\r\n whisk.events.subscribe("whisk-target-container-rdp-top", "view", function (type, data) {\r\n // your code on widget view\r\n if (!whiskViewEventHasFired) {\r\n whiskViewEventHasFired = true;\r\n GeneralMills.Analytics.raiseEvent({\r\n EventType: "Buy_view",\r\n VendorExperience: "Whisk_recipe"\r\n });\r\n }\r\n });\r\n\r\n\r\n whisk.events.subscribe("whisk-target-container-rdp-top", "click", function (type, data) {\r\n // your code on widget click\r\n GeneralMills.Analytics.raiseEvent({\r\n EventType: "Buy_click",\r\n Position: "Inline Toolbar",\r\n VendorExperience: "Whisk_recipe"\r\n });\r\n });\r\n\r\n });\r\n\r\n whisk.queue.push(function () {\r\n whisk.display("whisk-target-container-rdp-top");\r\n });\r\n}"}; var moduleName = 'thirdPartyScript'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22ActionToolbar_a83c5fda-5921-40ec-b87a-8f5097489f6c\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3afalse,\x22deferType\x22\x3a\x22None\x22,\x22deferId\x22\x3a\x22r97a1f6f0a92342dd87d2d61469936379\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2finlineActionToolbarDesktop\x22,\x22deferredContainerView\x22\x3anull\x7d,\x22viewName\x22\x3a\x22ActionToolbar\x22\x7d'); var configuration = {"contentId":"1fc2b60f-0a4f-441e-ad93-8bbd00fe5334","toolbarSettings":{"id":"a83c5fda-5921-40ec-b87a-8f5097489f6c","registrationUrl":"/GMI/CoreSites/PB/Home/register/reg-fp","regAction":"FAVORITE","eSourceCode":11275,"namePassedToEvents":"RDPToolbarBODY","buttons":[{"addFavoriteErrorMessage":"Sorry, something went wrong. Please save again.","removeFavoriteErrorMessage":"Error occurred while removing from favorites","registrationUrl":"/GMI/CoreSites/PB/Home/register/reg-fp","regAction":"FAVORITE","eSourceCode":11275,"isCurrentUserAnonymous":false,"isFavoriteItem":false,"id":"351369d5-f1b1-4a90-b495-16074575bb8a","allowedForAnonymousUsers":false,"type":"Favorite","displayName":"Save","namePassedToEvents":"Favorite","cssClassName":"atButtonFavorite","privacyOptOutMessage":"
\n
This feature is not available with your current cookie settings.
\n
You can update your privacy settings to enable this content. Please enable "Functional Cookies" to use this feature.
\n
","showPrivacyOptOutMessage":false},{"layoutParameter":"p%3d1","id":"783fefb5-010a-4be1-b84d-f0447da7c52c","allowedForAnonymousUsers":true,"type":"Print","displayName":"Print","namePassedToEvents":"Print","cssClassName":"atButtonPrint","privacyOptOutMessage":"
\n
This feature is not available with your current cookie settings.
\n
You can update your privacy settings to enable this content. Please enable "Functional Cookies" to use this feature.
\n
","showPrivacyOptOutMessage":false},{"providerName":"pinterest","providerNamePassedToEvents":"Pinterest","shareUrlFormat":"//pinterest.com/pin/create/link/?url={0}","id":"63cf42f0-8fed-4b1c-acbe-0fe44811231d","allowedForAnonymousUsers":true,"type":"Social","displayName":"Pinterest","namePassedToEvents":"Pinterest","cssClassName":"atButtonPinterest","privacyOptOutMessage":"
\n
This feature is not available with your current cookie settings.
\n
You can update your privacy settings to enable this content. Please enable "Functional Cookies" to use this feature.
\n
","showPrivacyOptOutMessage":false},{"providerName":"facebook","providerNamePassedToEvents":"Facebook","shareUrlFormat":"//facebook.com/sharer/sharer.php?u={0}","id":"6d176960-1afd-4a34-83b5-795429359551","allowedForAnonymousUsers":true,"type":"Social","displayName":"Facebook","namePassedToEvents":"Facebook","cssClassName":"atButtonFacebook","privacyOptOutMessage":"
\n
This feature is not available with your current cookie settings.
\n
You can update your privacy settings to enable this content. Please enable "Functional Cookies" to use this feature.
\n
","showPrivacyOptOutMessage":false},{"templateId":"25dd0d5d-57f4-47c6-a2e1-4de692d643eb","dialogHeading":"Email Recipe","emailCode":"PB_ContentEmail","dialogSettings":{"cancelButtonText":"Cancel","copyToSenderLabel":"Send a copy to myself","emailAddressesLabel":"* Email Address","emailInstructionText":"Separate email addresses with commas","fromText":"From:","privacyPolicyText":"
©2023 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.
","requiredFieldText":"* Required","sendButtonText":"Send","senderEmailAddressLabel":"* Your Email Address","senderFirstNameLabel":"* Your First Name","sendToText":"Send To:"},"recaptchaPublicKey":"6LceAigUAAAAAC8aIQvJ9yRpRl3r1ZBKbou-tIDe","id":"c2c657e7-baa7-4952-8b5d-4adff90b4a1b","allowedForAnonymousUsers":true,"type":"Email","displayName":"Email","namePassedToEvents":"Email","cssClassName":"atButtonEmail","privacyOptOutMessage":"
\n
This feature is not available with your current cookie settings.
\n
You can update your privacy settings to enable this content. Please enable "Functional Cookies" to use this feature.
\n
","showPrivacyOptOutMessage":false}],"isSticky":false},"userSettings":{"isCurrentUserAnonymous":true,"isFavoriteItem":false},"pageAttributes":{"url":"https%3a%2f%2fwww.pillsbury.com%2frecipes%2fperfect-apple-pie%2f1fc2b60f-0a4f-441e-ad93-8bbd00fe5334","contentId":"1fc2b60f-0a4f-441e-ad93-8bbd00fe5334"},"recaptchaPublicKey":"6LceAigUAAAAAC8aIQvJ9yRpRl3r1ZBKbou-tIDe"}; var moduleName = 'actionToolbar'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22WakeLock_e8af84a8-5198-47ca-bc1c-daf22247ecf7\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3afalse,\x22deferType\x22\x3a\x22None\x22,\x22deferId\x22\x3a\x22rf576236b7c0349d58de4b1fd0e76c85e\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpWakeLockTop\x22,\x22deferredContainerView\x22\x3anull\x7d,\x22viewName\x22\x3a\x22WakeLock\x22\x7d'); var configuration = {"heading":"Ready to make?","button":{"errorMessage":"","id":"f9fa8e1c-2dc5-4470-8ca2-83ff8bd5ffd2","allowedForAnonymousUsers":true,"type":"WakeLock","displayName":"Keep Screen On","namePassedToEvents":"Wakelock","cssClassName":"atButtonWakeLock","privacyOptOutMessage":"
\n
This feature is not available with your current cookie settings.
\n
You can update your privacy settings to enable this content. Please enable "Functional Cookies" to use this feature.
\n
","showPrivacyOptOutMessage":false}}; var moduleName = 'wakeLockShared'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22ActionToolbar_73c8fdfd-5ac3-49e5-81ef-20637924c32d\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3afalse,\x22deferType\x22\x3a\x22None\x22,\x22deferId\x22\x3a\x22r7f65a5913bbb419cacdb82fa1bc22a58\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2fdockingActionToolbar\x22,\x22deferredContainerView\x22\x3anull\x7d,\x22viewName\x22\x3a\x22ActionToolbar\x22\x7d'); var configuration = {"contentId":"1fc2b60f-0a4f-441e-ad93-8bbd00fe5334","toolbarSettings":{"id":"73c8fdfd-5ac3-49e5-81ef-20637924c32d","registrationUrl":"/GMI/CoreSites/PB/Home/register/reg-fp","regAction":"FAVORITE","eSourceCode":11275,"namePassedToEvents":"RDPToolbarSTICKY","buttons":[{"addFavoriteErrorMessage":"Sorry, something went wrong. Please save again.","removeFavoriteErrorMessage":"Error occurred while removing from favorites","registrationUrl":"/GMI/CoreSites/PB/Home/register/reg-fp","regAction":"FAVORITE","eSourceCode":11275,"isCurrentUserAnonymous":false,"isFavoriteItem":false,"id":"351369d5-f1b1-4a90-b495-16074575bb8a","allowedForAnonymousUsers":false,"type":"Favorite","displayName":"Save","namePassedToEvents":"Favorite","cssClassName":"atButtonFavorite","privacyOptOutMessage":"
\n
This feature is not available with your current cookie settings.
\n
You can update your privacy settings to enable this content. Please enable "Functional Cookies" to use this feature.
\n
","showPrivacyOptOutMessage":false},{"scriptUrl":"https://cdn.whisk.com/sdk/shopping-list.js","onLoadFunction":"var whisk = window.whisk || {};\r\nwhisk.queue = whisk.queue || [];\r\nwhisk.queue.push(function () {\r\n whisk.shoppingList.addRecipeToList({\r\n recipeUrl: window.location.href.replace('q.pillsbury.com', 'pillsbury.com'),\r\n trackingId: "wx-75324683-9b085240", // new action toolbar button\r\n whiteLabel: "pillsbury"\r\n });\r\n GeneralMills.Analytics.raiseEvent({\r\n EventType: "Buy_click",\r\n Position: "Floating Toolbar",\r\n VendorExperience: "Whisk_recipe"\r\n });\r\n});\r\n","scriptId":"recipeBuyNow","id":"b8510384-7475-408e-867a-741cbb14435f","allowedForAnonymousUsers":true,"type":"ThirdPartyScript","displayName":"Shop","namePassedToEvents":"Shop Recipe","cssClassName":"atButtonShop ","privacyCategories":[3],"privacyOptOutMessage":"
\n
This feature is not available with your current cookie settings.
\n
You can update your privacy settings to enable this content. Please enable "Functional Cookies" to use this feature.
\n
","showPrivacyOptOutMessage":false},{"nestedButtons":[{"layoutParameter":"p%3d1","id":"6ef3ad08-2257-498f-9214-0be4f04b08ce","allowedForAnonymousUsers":true,"type":"Print","displayName":"Print Recipe","namePassedToEvents":"Print","cssClassName":"atButtonPrint","privacyOptOutMessage":"
\n
This feature is not available with your current cookie settings.
\n
You can update your privacy settings to enable this content. Please enable "Functional Cookies" to use this feature.
\n
","showPrivacyOptOutMessage":false},{"providerName":"pinterest","providerNamePassedToEvents":"Pinterest","shareUrlFormat":"//pinterest.com/pin/create/link/?url={0}","id":"d6565c28-a8e4-4055-8668-fbfd5eccba88","allowedForAnonymousUsers":true,"type":"Social","displayName":"Save To Pinterest","namePassedToEvents":"Pinterest","cssClassName":"atButtonPinterest","privacyOptOutMessage":"
\n
This feature is not available with your current cookie settings.
\n
You can update your privacy settings to enable this content. Please enable "Functional Cookies" to use this feature.
\n
","showPrivacyOptOutMessage":false},{"providerName":"facebook","providerNamePassedToEvents":"Facebook","shareUrlFormat":"//facebook.com/sharer/sharer.php?u={0}","id":"d4600f53-4919-44a0-aed3-6b7322540b1a","allowedForAnonymousUsers":true,"type":"Social","displayName":"Share on Facebook","namePassedToEvents":"Facebook","cssClassName":"atButtonFacebook","privacyOptOutMessage":"
\n
This feature is not available with your current cookie settings.
\n
You can update your privacy settings to enable this content. Please enable "Functional Cookies" to use this feature.
\n
","showPrivacyOptOutMessage":false},{"successMessage":"Copied.","errorMessage":"Press Ctrl+C and Enter to copy to clipboard","successMessageDuration":3000,"errorMessageDuration":10000,"id":"13718d3d-801f-4dbf-abe1-4369ca03e9cd","allowedForAnonymousUsers":true,"type":"CopyLink","displayName":"Copy Link","namePassedToEvents":"Copy","cssClassName":"atButtonCopyLink","privacyOptOutMessage":"
\n
This feature is not available with your current cookie settings.
\n
You can update your privacy settings to enable this content. Please enable "Functional Cookies" to use this feature.
\n
","showPrivacyOptOutMessage":false}],"id":"168a1a35-42c5-40ba-8eaa-9e789eefeaed","allowedForAnonymousUsers":true,"type":"Reveal","displayName":"Share","namePassedToEvents":"Share","cssClassName":"atButtonReveal","privacyOptOutMessage":"
\n
This feature is not available with your current cookie settings.
\n
You can update your privacy settings to enable this content. Please enable "Functional Cookies" to use this feature.
\n
","showPrivacyOptOutMessage":false},{"errorMessage":"","id":"f9fa8e1c-2dc5-4470-8ca2-83ff8bd5ffd2","allowedForAnonymousUsers":true,"type":"WakeLock","displayName":"Keep Screen On","namePassedToEvents":"Wakelock","cssClassName":"atButtonWakeLock","privacyOptOutMessage":"
\n
This feature is not available with your current cookie settings.
\n
You can update your privacy settings to enable this content. Please enable "Functional Cookies" to use this feature.
\n
","showPrivacyOptOutMessage":false}],"isSticky":true},"userSettings":{"isCurrentUserAnonymous":true,"isFavoriteItem":false},"pageAttributes":{"url":"https%3a%2f%2fwww.pillsbury.com%2frecipes%2fperfect-apple-pie%2f1fc2b60f-0a4f-441e-ad93-8bbd00fe5334","contentId":"1fc2b60f-0a4f-441e-ad93-8bbd00fe5334"},"recaptchaPublicKey":"6LceAigUAAAAAC8aIQvJ9yRpRl3r1ZBKbou-tIDe"}; var moduleName = 'actionToolbar'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

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

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22ActionToolbar_73c8fdfd-5ac3-49e5-81ef-20637924c32d\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3afalse,\x22deferType\x22\x3a\x22None\x22,\x22deferId\x22\x3a\x22re537bd2ab65f4125b4b5c8eb46b9738a\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2fdockingActionToolbarMobile\x22,\x22deferredContainerView\x22\x3anull\x7d,\x22viewName\x22\x3a\x22ActionToolbar\x22\x7d'); var configuration = {"contentId":"1fc2b60f-0a4f-441e-ad93-8bbd00fe5334","toolbarSettings":{"id":"73c8fdfd-5ac3-49e5-81ef-20637924c32d","registrationUrl":"/GMI/CoreSites/PB/Home/register/reg-fp","regAction":"FAVORITE","eSourceCode":11275,"namePassedToEvents":"RDPToolbarSTICKY","buttons":[{"addFavoriteErrorMessage":"Sorry, something went wrong. Please save again.","removeFavoriteErrorMessage":"Error occurred while removing from favorites","registrationUrl":"/GMI/CoreSites/PB/Home/register/reg-fp","regAction":"FAVORITE","eSourceCode":11275,"isCurrentUserAnonymous":false,"isFavoriteItem":false,"id":"351369d5-f1b1-4a90-b495-16074575bb8a","allowedForAnonymousUsers":false,"type":"Favorite","displayName":"Save","namePassedToEvents":"Favorite","cssClassName":"atButtonFavorite","privacyOptOutMessage":"
\n
This feature is not available with your current cookie settings.
\n
You can update your privacy settings to enable this content. Please enable "Functional Cookies" to use this feature.
\n
","showPrivacyOptOutMessage":false},{"scriptUrl":"https://cdn.whisk.com/sdk/shopping-list.js","onLoadFunction":"var whisk = window.whisk || {};\r\nwhisk.queue = whisk.queue || [];\r\nwhisk.queue.push(function () {\r\n whisk.shoppingList.addRecipeToList({\r\n recipeUrl: window.location.href.replace('q.pillsbury.com', 'pillsbury.com'),\r\n trackingId: "wx-75324683-9b085240", // new action toolbar button\r\n whiteLabel: "pillsbury"\r\n });\r\n GeneralMills.Analytics.raiseEvent({\r\n EventType: "Buy_click",\r\n Position: "Floating Toolbar",\r\n VendorExperience: "Whisk_recipe"\r\n });\r\n});\r\n","scriptId":"recipeBuyNow","id":"b8510384-7475-408e-867a-741cbb14435f","allowedForAnonymousUsers":true,"type":"ThirdPartyScript","displayName":"Shop","namePassedToEvents":"Shop Recipe","cssClassName":"atButtonShop ","privacyCategories":[3],"privacyOptOutMessage":"
\n
This feature is not available with your current cookie settings.
\n
You can update your privacy settings to enable this content. Please enable "Functional Cookies" to use this feature.
\n
","showPrivacyOptOutMessage":false},{"nestedButtons":[{"layoutParameter":"p%3d1","id":"6ef3ad08-2257-498f-9214-0be4f04b08ce","allowedForAnonymousUsers":true,"type":"Print","displayName":"Print Recipe","namePassedToEvents":"Print","cssClassName":"atButtonPrint","privacyOptOutMessage":"
\n
This feature is not available with your current cookie settings.
\n
You can update your privacy settings to enable this content. Please enable "Functional Cookies" to use this feature.
\n
","showPrivacyOptOutMessage":false},{"providerName":"pinterest","providerNamePassedToEvents":"Pinterest","shareUrlFormat":"//pinterest.com/pin/create/link/?url={0}","id":"d6565c28-a8e4-4055-8668-fbfd5eccba88","allowedForAnonymousUsers":true,"type":"Social","displayName":"Save To Pinterest","namePassedToEvents":"Pinterest","cssClassName":"atButtonPinterest","privacyOptOutMessage":"
\n
This feature is not available with your current cookie settings.
\n
You can update your privacy settings to enable this content. Please enable "Functional Cookies" to use this feature.
\n
","showPrivacyOptOutMessage":false},{"providerName":"facebook","providerNamePassedToEvents":"Facebook","shareUrlFormat":"//facebook.com/sharer/sharer.php?u={0}","id":"d4600f53-4919-44a0-aed3-6b7322540b1a","allowedForAnonymousUsers":true,"type":"Social","displayName":"Share on Facebook","namePassedToEvents":"Facebook","cssClassName":"atButtonFacebook","privacyOptOutMessage":"
\n
This feature is not available with your current cookie settings.
\n
You can update your privacy settings to enable this content. Please enable "Functional Cookies" to use this feature.
\n
","showPrivacyOptOutMessage":false},{"successMessage":"Copied.","errorMessage":"Press Ctrl+C and Enter to copy to clipboard","successMessageDuration":3000,"errorMessageDuration":10000,"id":"13718d3d-801f-4dbf-abe1-4369ca03e9cd","allowedForAnonymousUsers":true,"type":"CopyLink","displayName":"Copy Link","namePassedToEvents":"Copy","cssClassName":"atButtonCopyLink","privacyOptOutMessage":"
\n
This feature is not available with your current cookie settings.
\n
You can update your privacy settings to enable this content. Please enable "Functional Cookies" to use this feature.
\n
","showPrivacyOptOutMessage":false}],"id":"168a1a35-42c5-40ba-8eaa-9e789eefeaed","allowedForAnonymousUsers":true,"type":"Reveal","displayName":"Share","namePassedToEvents":"Share","cssClassName":"atButtonReveal","privacyOptOutMessage":"
\n
This feature is not available with your current cookie settings.
\n
You can update your privacy settings to enable this content. Please enable "Functional Cookies" to use this feature.
\n
","showPrivacyOptOutMessage":false},{"errorMessage":"","id":"f9fa8e1c-2dc5-4470-8ca2-83ff8bd5ffd2","allowedForAnonymousUsers":true,"type":"WakeLock","displayName":"Keep Screen On","namePassedToEvents":"Wakelock","cssClassName":"atButtonWakeLock","privacyOptOutMessage":"
\n
This feature is not available with your current cookie settings.
\n
You can update your privacy settings to enable this content. Please enable "Functional Cookies" to use this feature.
\n
","showPrivacyOptOutMessage":false}],"isSticky":true},"userSettings":{"isCurrentUserAnonymous":true,"isFavoriteItem":false},"pageAttributes":{"url":"https%3a%2f%2fwww.pillsbury.com%2frecipes%2fperfect-apple-pie%2f1fc2b60f-0a4f-441e-ad93-8bbd00fe5334","contentId":"1fc2b60f-0a4f-441e-ad93-8bbd00fe5334"},"recaptchaPublicKey":"6LceAigUAAAAAC8aIQvJ9yRpRl3r1ZBKbou-tIDe"}; var moduleName = 'actionToolbar'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

What Are the Best Apples for Apple Pie?

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

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

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

How to Store Apple Pie

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

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

Ingredients

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22RecipeIngredients_e8af84a8-5198-47ca-bc1c-daf22247ecf7\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3afalse,\x22deferType\x22\x3a\x22None\x22,\x22deferId\x22\x3a\x22rbd879995c4aa442db64f39b6b8510111\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpIngredients\x22,\x22deferredContainerView\x22\x3anull\x7d,\x22viewName\x22\x3a\x22RecipeIngredients\x22\x7d'); var configuration = {}; var moduleName = 'recipeIngredients'; var isVueModule = false; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22RecipeBadges_e8af84a8-5198-47ca-bc1c-daf22247ecf7\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3afalse,\x22deferType\x22\x3a\x22None\x22,\x22deferId\x22\x3a\x22ra5daa96379a448b88d32094c2cc480f1\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpIngredients\x22,\x22deferredContainerView\x22\x3anull\x7d,\x22viewName\x22\x3a\x22RecipeBadges\x22\x7d'); var configuration = {"boostedMetadataId":"c5de694c-2647-52c1-b9cc-802fa251cffe"}; var moduleName = 'madeWithBadge'; var isVueModule = false; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22ThirdPartyScript_e21e5e67-517f-4198-b2b0-45d5b28b088e\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22r3870310ff7b84948b6be521a81711cbf\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpBuyNow\x22,\x22deferredContainerView\x22\x3a\x22ThirdPartyScript\x22\x7d,\x22viewName\x22\x3a\x22ThirdPartyScript\x22\x7d'); var configuration = {"placeholderName":"rdpBuyNow","domContent":"

","scriptContent":"https://cdn.whisk.com/sdk/shopping-list.js","onLoadScript":"var whisk = window.whisk || {};\r\nwhisk.queue = whisk.queue || [];\r\nvar whiskViewEventHasFired = window.whiskViewEventHasFired || false;\r\n\r\nvar whiskcontainer = document.getElementById("whisk-target-container-rdp");\r\nif (whiskcontainer != null) {\r\n //whiskcontainer.setAttribute("id", "whisk-ingredients-id");\r\n\r\n whisk.queue.push(function () {\r\n whisk.shoppingList.defineWidget("whisk-target-container-rdp", {\r\n trackingId: "6a95dd5d-d779-41a3-a573-9e4f41fc9fd9",\r\n whiteLabel: "pillsbury"\r\n });\r\n\r\n\r\n whisk.events.subscribe("whisk-target-container-rdp", "view", function (type, data) {\r\n // your code on widget view\r\n if (!whiskViewEventHasFired) {\r\n whiskViewEventHasFired = true;\r\n GeneralMills.Analytics.raiseEvent({\r\n EventType: "Buy_view",\r\n VendorExperience: "Whisk_recipe"\r\n });\r\n }\r\n });\r\n\r\n\r\n whisk.events.subscribe("whisk-target-container-rdp", "click", function (type, data) {\r\n // your code on widget click\r\n GeneralMills.Analytics.raiseEvent({\r\n EventType: "Buy_click",\r\n Position: "Ingredients",\r\n VendorExperience: "Whisk_recipe"\r\n });\r\n });\r\n\r\n });\r\n\r\n whisk.queue.push(function () {\r\n whisk.display("whisk-target-container-rdp");\r\n });\r\n}"}; var moduleName = 'thirdPartyScript'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

Steps

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

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

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

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22RecipeSteps_e8af84a8-5198-47ca-bc1c-daf22247ecf7\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22r4fba8fe76aa64ab1ae36e9e74df45819\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpSteps\x22,\x22deferredContainerView\x22\x3a\x22RecipeDetail\x22\x7d,\x22viewName\x22\x3a\x22RecipeSteps\x22\x7d'); var configuration = {"initAreImagesHidden":false,"hideImagesEventName":"HideStepShots","showImagesEventName":"ShowStepShots","hideImagesButtonText":"Hide Images","showImagesButtonText":"Show Images","hideImagesClass":"rdpHideStepImages"}; var moduleName = 'recipeStepShots'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

Tips from the Pillsbury Kitchens

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

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

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

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

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

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22RecipeTipsNonPrint_e8af84a8-5198-47ca-bc1c-daf22247ecf7\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22Simple\x22,\x22deferId\x22\x3a\x22rff595929e20e4ed281525b01d36b59a9\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpTips\x22,\x22deferredContainerView\x22\x3a\x22RecipeDetail\x22\x7d,\x22viewName\x22\x3a\x22RecipeTipsNonPrint\x22\x7d'); var configuration = {}; var moduleName = 'expandableTextContainer'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

Frequently Asked Questions

What Are the Different Types of Apple Pie Crust?

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

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

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

How Should I Serve Apple Pie?

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

Nutrition Information

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

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22RecipeNutritionNonPrint_e8af84a8-5198-47ca-bc1c-daf22247ecf7\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22Simple\x22,\x22deferId\x22\x3a\x22r8f939552ee4c4a9fbe8ccb39ee9604c9\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpNutrition\x22,\x22deferredContainerView\x22\x3a\x22RecipeDetail\x22\x7d,\x22viewName\x22\x3a\x22RecipeNutritionNonPrint\x22\x7d'); var configuration = {"initIsExpanded":false,"expandEventName":"NutritionExpand","collapseEventName":"NutritionCollapse"}; var moduleName = 'recipeNutrition'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

More About This Recipe

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

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22RecipeTipCategory_e8af84a8-5198-47ca-bc1c-daf22247ecf7\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22Simple\x22,\x22deferId\x22\x3a\x22r2df50590ace948128ea807680d1a82b2\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpStories\x22,\x22deferredContainerView\x22\x3a\x22RecipeDetail\x22\x7d,\x22viewName\x22\x3a\x22RecipeTipCategory\x22\x7d'); var configuration = {"expandEventName":"MoreAboutRecipeExpand","collapseEventName":"MoreAboutRecipeCollapse"}; var moduleName = 'recipeTipCategory'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22DoubleClick_08a820da-25f8-4245-b54a-6db4bd4051a3\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22Simple\x22,\x22deferId\x22\x3a\x22rf0b7ac8558334d16a4f6533322c1346a\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpFeatureAd\x22,\x22deferredContainerView\x22\x3a\x22DoubleClick\x22\x7d,\x22viewName\x22\x3a\x22DoubleClick\x22\x7d'); var configuration = {"adId":"OMP/pillsbury/recipe/300x250_AutoRefresh_top","minPageWidth":"1000","maxPageWidth":"9999","defaultMinPageWidth":"1000","defaultMaxPageWidth":"9999","size":"[300, 250]","refreshWhenViewed":true,"adContainerId":"4db18b39-2dd2-45d4-a615-65f9bfce00be","doubleClickAdContainerId":"5deaa091-927c-43aa-b1c5-b41541dfbb7b","adCaptionText":"Advertisement","networkCode":"/15704463/","relevantMetadata":["Dessert","Pie","Apple"],"privacyOptOut":false,"continuesBelowText":"Recipe Continues Below"}; var moduleName = 'doubleClick'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })(); (function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22DoubleClick_9b83daae-1966-4f52-a160-524266b5b557\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22rfe4e1d8da2354778b8c5fa18119c97af\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpFeatureAd\x22,\x22deferredContainerView\x22\x3a\x22DoubleClick\x22\x7d,\x22viewName\x22\x3a\x22DoubleClick\x22\x7d'); var configuration = {"adId":"OMP/pillsbury/recipe/728x90_top","minPageWidth":"768","maxPageWidth":"999","defaultMinPageWidth":"1000","defaultMaxPageWidth":"9999","size":"[728, 90]","refreshWhenViewed":false,"adContainerId":"cd347245-2a04-47b9-8029-0e4d6d2356a3","doubleClickAdContainerId":"eb5bbe80-1eb2-4d8e-9ca9-97e54e00a104","adCaptionText":"Advertisement","networkCode":"/15704463/","relevantMetadata":["Dessert","Pie","Apple"],"privacyOptOut":false,"continuesBelowText":"Recipe Continues Below"}; var moduleName = 'doubleClick'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })(); (function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22DoubleClick_522d9e72-475c-4390-95e6-5a386b4a3935\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22r42ba2f92506c47bab607ac81f1c97a3e\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpFeatureAd\x22,\x22deferredContainerView\x22\x3a\x22DoubleClick\x22\x7d,\x22viewName\x22\x3a\x22DoubleClick\x22\x7d'); var configuration = {"adId":"OMP/m_pillsbury/recipes/300x250_top","minPageWidth":"299","maxPageWidth":"767","defaultMinPageWidth":"1000","defaultMaxPageWidth":"9999","size":"[[300,250], [300,600]]","refreshWhenViewed":false,"adContainerId":"62ae135e-85a7-4368-8398-c477d5fecceb","doubleClickAdContainerId":"f567f6fe-854b-4bcf-81b1-28683e763216","adCaptionText":"Advertisement","networkCode":"/15704463/","relevantMetadata":["Dessert","Pie","Apple"],"privacyOptOut":false,"continuesBelowText":"Recipe Continues Below"}; var moduleName = 'doubleClick'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22RelatedContent_361c0546-a387-4d38-a6e2-098203023ed4\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22ra96a18c0d9ad46aea41e38db09dd5f17\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpRelatedContent1\x22,\x22deferredContainerView\x22\x3a\x22RecipeDetail\x22\x7d,\x22viewName\x22\x3a\x22RelatedContent\x22\x7d'); var configuration = {"dataSourceId":"361c0546-a387-4d38-a6e2-098203023ed4","isCurrentUserAnonymous":true,"relatedContentList":{"contentId":"1fc2b60f-0a4f-441e-ad93-8bbd00fe5334","listSettings":{"pageSize":6,"startPage":1,"listType":1,"title":"Try These Next","useModalRegistration":false,"regAction":"","esrcCode":0,"favoriteButtonLabelFormat":"Add {0} to favorites","contentTypes":[],"showImages":true,"showRatings":false,"allowFavoriting":true,"cssClassName":""},"items":[{"contentId":"0abd84dd-0bce-44ae-b02d-963442eb02d5","contentType":"Recipe","title":"Perfect Pumpkin Pie","isFavorite":false,"linkUrl":"/recipes/perfect-pumpkin-pie/0abd84dd-0bce-44ae-b02d-963442eb02d5","numberOfRatings":"104","averageRating":"80","averageRatingStars":"4","smallImageUrl":"//images-gmi-pmc.edge-generalmills.com/4dbe6903-be35-4542-a83e-70aa4d16353e.jpg","mediumImageUrl":"//images-gmi-pmc.edge-generalmills.com/66bea87a-8ca3-4b8a-a666-9cc51e9bff61.jpg"},{"contentId":"d4b31ad3-7816-4971-a3f5-37eca7e017f7","contentType":"Recipe","title":"Mini Apple Pies","isFavorite":false,"linkUrl":"/recipes/mini-apple-pies/d4b31ad3-7816-4971-a3f5-37eca7e017f7","numberOfRatings":"15","averageRating":"90","averageRatingStars":"4.5","smallImageUrl":"//images-gmi-pmc.edge-generalmills.com/45c4979a-8095-49cd-8683-58c6d761a698.jpg","mediumImageUrl":"//images-gmi-pmc.edge-generalmills.com/7430bdb8-8750-4b09-b85e-407b903fa947.jpg"},{"contentId":"0856535f-aaed-4204-9b3f-8442d5b9330f","contentType":"Recipe","title":"Caramel Apple Pie","isFavorite":false,"linkUrl":"/recipes/caramel-apple-pie/0856535f-aaed-4204-9b3f-8442d5b9330f","numberOfRatings":"61","averageRating":"80","averageRatingStars":"4","smallImageUrl":"//images-gmi-pmc.edge-generalmills.com/b6c5abf4-85ab-4e9b-8823-eceb5037d57b.jpg","mediumImageUrl":"//images-gmi-pmc.edge-generalmills.com/b62900ca-fc07-47e4-bbe7-23c655c98a41.jpg"},{"contentId":"8aff98f7-8638-48b5-b7d5-b576831bef91","contentType":"Recipe","title":"Mincemeat Pie","isFavorite":false,"linkUrl":"/recipes/mincemeat-pie/8aff98f7-8638-48b5-b7d5-b576831bef91","numberOfRatings":"15","averageRating":"90","averageRatingStars":"4.5","smallImageUrl":"//images-gmi-pmc.edge-generalmills.com/3f8b861b-fea7-488c-9b60-e2261dcefdef.jpg","mediumImageUrl":"//images-gmi-pmc.edge-generalmills.com/caf5677e-e081-4776-82bc-07c67a7547ab.jpg"},{"contentId":"918a2d34-2dce-459c-ae04-570fba0b8355","contentType":"Recipe","title":"Apple Upside-Down Pie","isFavorite":false,"linkUrl":"/recipes/apple-upside-down-pie/918a2d34-2dce-459c-ae04-570fba0b8355","numberOfRatings":"13","averageRating":"90","averageRatingStars":"4.5","smallImageUrl":"//images-gmi-pmc.edge-generalmills.com/d58d6221-dc9e-42ed-9f68-06adc77b07ec.jpg","mediumImageUrl":"//images-gmi-pmc.edge-generalmills.com/828bea8e-7df0-41f6-b26e-350a93fa8ead.jpg"},{"contentId":"ba35ecc6-7ad6-4c77-9833-8ce48cfd8bd4","contentType":"Recipe","title":"Dutch Apple Pie","isFavorite":false,"linkUrl":"/recipes/dutch-apple-pie/ba35ecc6-7ad6-4c77-9833-8ce48cfd8bd4","numberOfRatings":"16","averageRating":"100","averageRatingStars":"5","smallImageUrl":"//images-gmi-pmc.edge-generalmills.com/059e4660-2803-4fdd-ac34-16a5882e9cd2.jpg","mediumImageUrl":"//images-gmi-pmc.edge-generalmills.com/27afbc3d-a14f-4ae0-bda4-97bf0a7d12a1.jpg"}],"availableItems":[{"contentId":"0abd84dd-0bce-44ae-b02d-963442eb02d5","contentType":"Recipe","title":"Perfect Pumpkin Pie","isFavorite":false,"linkUrl":"/recipes/perfect-pumpkin-pie/0abd84dd-0bce-44ae-b02d-963442eb02d5","numberOfRatings":"104","averageRating":"80","averageRatingStars":"4","smallImageUrl":"//images-gmi-pmc.edge-generalmills.com/4dbe6903-be35-4542-a83e-70aa4d16353e.jpg","mediumImageUrl":"//images-gmi-pmc.edge-generalmills.com/66bea87a-8ca3-4b8a-a666-9cc51e9bff61.jpg"},{"contentId":"d4b31ad3-7816-4971-a3f5-37eca7e017f7","contentType":"Recipe","title":"Mini Apple Pies","isFavorite":false,"linkUrl":"/recipes/mini-apple-pies/d4b31ad3-7816-4971-a3f5-37eca7e017f7","numberOfRatings":"15","averageRating":"90","averageRatingStars":"4.5","smallImageUrl":"//images-gmi-pmc.edge-generalmills.com/45c4979a-8095-49cd-8683-58c6d761a698.jpg","mediumImageUrl":"//images-gmi-pmc.edge-generalmills.com/7430bdb8-8750-4b09-b85e-407b903fa947.jpg"},{"contentId":"0856535f-aaed-4204-9b3f-8442d5b9330f","contentType":"Recipe","title":"Caramel Apple Pie","isFavorite":false,"linkUrl":"/recipes/caramel-apple-pie/0856535f-aaed-4204-9b3f-8442d5b9330f","numberOfRatings":"61","averageRating":"80","averageRatingStars":"4","smallImageUrl":"//images-gmi-pmc.edge-generalmills.com/b6c5abf4-85ab-4e9b-8823-eceb5037d57b.jpg","mediumImageUrl":"//images-gmi-pmc.edge-generalmills.com/b62900ca-fc07-47e4-bbe7-23c655c98a41.jpg"},{"contentId":"8aff98f7-8638-48b5-b7d5-b576831bef91","contentType":"Recipe","title":"Mincemeat Pie","isFavorite":false,"linkUrl":"/recipes/mincemeat-pie/8aff98f7-8638-48b5-b7d5-b576831bef91","numberOfRatings":"15","averageRating":"90","averageRatingStars":"4.5","smallImageUrl":"//images-gmi-pmc.edge-generalmills.com/3f8b861b-fea7-488c-9b60-e2261dcefdef.jpg","mediumImageUrl":"//images-gmi-pmc.edge-generalmills.com/caf5677e-e081-4776-82bc-07c67a7547ab.jpg"},{"contentId":"918a2d34-2dce-459c-ae04-570fba0b8355","contentType":"Recipe","title":"Apple Upside-Down Pie","isFavorite":false,"linkUrl":"/recipes/apple-upside-down-pie/918a2d34-2dce-459c-ae04-570fba0b8355","numberOfRatings":"13","averageRating":"90","averageRatingStars":"4.5","smallImageUrl":"//images-gmi-pmc.edge-generalmills.com/d58d6221-dc9e-42ed-9f68-06adc77b07ec.jpg","mediumImageUrl":"//images-gmi-pmc.edge-generalmills.com/828bea8e-7df0-41f6-b26e-350a93fa8ead.jpg"},{"contentId":"ba35ecc6-7ad6-4c77-9833-8ce48cfd8bd4","contentType":"Recipe","title":"Dutch Apple Pie","isFavorite":false,"linkUrl":"/recipes/dutch-apple-pie/ba35ecc6-7ad6-4c77-9833-8ce48cfd8bd4","numberOfRatings":"16","averageRating":"100","averageRatingStars":"5","smallImageUrl":"//images-gmi-pmc.edge-generalmills.com/059e4660-2803-4fdd-ac34-16a5882e9cd2.jpg","mediumImageUrl":"//images-gmi-pmc.edge-generalmills.com/27afbc3d-a14f-4ae0-bda4-97bf0a7d12a1.jpg"}]}}; var moduleName = 'relatedContent'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22RelatedContent_d71390e3-0c2b-4b8a-843d-201bfd75ec76\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22r62cda0d5f8674855ad0f19421264d10c\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpRelatedContent1\x22,\x22deferredContainerView\x22\x3a\x22RecipeDetail\x22\x7d,\x22viewName\x22\x3a\x22RelatedContent\x22\x7d'); var configuration = {"dataSourceId":"d71390e3-0c2b-4b8a-843d-201bfd75ec76","isCurrentUserAnonymous":true,"relatedContentList":{"contentId":"1fc2b60f-0a4f-441e-ad93-8bbd00fe5334","listSettings":{"pageSize":3,"startPage":1,"listType":1,"title":"Explore Categories","useModalRegistration":false,"regAction":"","esrcCode":0,"favoriteButtonLabelFormat":"Add {0} to favorites","contentTypes":["Category"],"showImages":false,"showRatings":false,"allowFavoriting":false,"cssClassName":"relatedContentWithoutImages"},"items":[{"contentId":"3ea476e7-7041-4346-a7c7-7835368f326b","contentType":"Category","title":"Apple Pie Recipes","isFavorite":false,"linkUrl":"/recipes/dish-type/pies/apple","numberOfRatings":"0","averageRating":"0","averageRatingStars":"0","smallImageUrl":"/-/media/GMI/Core-Sites/PB/PB/Images/recipes-hero/desserts/perfect-apple-pie_hero.jpg?W=276","mediumImageUrl":"/-/media/GMI/Core-Sites/PB/PB/Images/recipes-hero/desserts/perfect-apple-pie_hero.jpg?W=680"},{"contentId":"b35d1266-cd24-41cc-9f9e-5b87d9d46484","contentType":"Category","title":"Apple Recipes","isFavorite":false,"linkUrl":"/recipes/ingredient/apples","numberOfRatings":"0","averageRating":"0","averageRatingStars":"0","smallImageUrl":"/-/media/GMI/Core-Sites/PB/PB/Images/recipes-hero/desserts/caramel-apple-pie-cookies_hero.jpg?W=276","mediumImageUrl":"/-/media/GMI/Core-Sites/PB/PB/Images/recipes-hero/desserts/caramel-apple-pie-cookies_hero.jpg?W=680"},{"contentId":"c18f46f0-d5ed-4151-a5a6-6980eebd58f2","contentType":"Category","title":"Apple Cookie Recipes","isFavorite":false,"linkUrl":"/recipes/dish-type/cookies/apple","numberOfRatings":"0","averageRating":"0","averageRatingStars":"0","smallImageUrl":"/-/media/GMI/Core-Sites/PB/PB/Images/recipes-hero/desserts/caramel-apple-pie-cookies_hero.jpg?W=276","mediumImageUrl":"/-/media/GMI/Core-Sites/PB/PB/Images/recipes-hero/desserts/caramel-apple-pie-cookies_hero.jpg?W=680"}],"availableItems":[{"contentId":"3ea476e7-7041-4346-a7c7-7835368f326b","contentType":"Category","title":"Apple Pie Recipes","isFavorite":false,"linkUrl":"/recipes/dish-type/pies/apple","numberOfRatings":"0","averageRating":"0","averageRatingStars":"0","smallImageUrl":"/-/media/GMI/Core-Sites/PB/PB/Images/recipes-hero/desserts/perfect-apple-pie_hero.jpg?W=276","mediumImageUrl":"/-/media/GMI/Core-Sites/PB/PB/Images/recipes-hero/desserts/perfect-apple-pie_hero.jpg?W=680"},{"contentId":"b35d1266-cd24-41cc-9f9e-5b87d9d46484","contentType":"Category","title":"Apple Recipes","isFavorite":false,"linkUrl":"/recipes/ingredient/apples","numberOfRatings":"0","averageRating":"0","averageRatingStars":"0","smallImageUrl":"/-/media/GMI/Core-Sites/PB/PB/Images/recipes-hero/desserts/caramel-apple-pie-cookies_hero.jpg?W=276","mediumImageUrl":"/-/media/GMI/Core-Sites/PB/PB/Images/recipes-hero/desserts/caramel-apple-pie-cookies_hero.jpg?W=680"},{"contentId":"c18f46f0-d5ed-4151-a5a6-6980eebd58f2","contentType":"Category","title":"Apple Cookie Recipes","isFavorite":false,"linkUrl":"/recipes/dish-type/cookies/apple","numberOfRatings":"0","averageRating":"0","averageRatingStars":"0","smallImageUrl":"/-/media/GMI/Core-Sites/PB/PB/Images/recipes-hero/desserts/caramel-apple-pie-cookies_hero.jpg?W=276","mediumImageUrl":"/-/media/GMI/Core-Sites/PB/PB/Images/recipes-hero/desserts/caramel-apple-pie-cookies_hero.jpg?W=680"}]}}; var moduleName = 'relatedContent'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22ConsumerGeneratedContent_e8af84a8-5198-47ca-bc1c-daf22247ecf7\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22r57f81a08db6143619f001f58d416eeda\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpCgc\x22,\x22deferredContainerView\x22\x3a\x22RecipeDetail\x22\x7d,\x22viewName\x22\x3a\x22ConsumerGeneratedContent\x22\x7d'); var configuration = {"loaderScript":"https://apps.bazaarvoice.com/deployments/pillsbury-en_us/main_site/production/en_US/bv.js","type":"RatingAndReview","language":"en","isEmailRequired":true,"isScreenNameRequired":true,"includeRatings":true}; var moduleName = 'consumerGeneratedContent'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22ThirdPartyScript_7a84a21c-eeed-4bf1-b1cd-5f00304e3a3a\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22r11e7ff86c40c4292bf6a781d357e633e\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpCgc\x22,\x22deferredContainerView\x22\x3a\x22ThirdPartyScript\x22\x7d,\x22viewName\x22\x3a\x22ThirdPartyScript\x22\x7d'); var configuration = {"placeholderName":"rdpCgc","domContent":"

","scriptContent":"//s.ntv.io/serve/load.js","onLoadScript":"var GeneralMills = window.GeneralMills|| {}; \r\nGeneralMills.NativoLoadCount = GeneralMills.NativoLoadCount || 0;\r\n\r\nif (GeneralMills.NativoLoadCount > 0)\r\n{ \r\n PostRelease.Start();\r\n}\r\n\r\nGeneralMills.NativoLoadCount++;\r\n"}; var moduleName = 'thirdPartyScript'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22ConsumerGeneratedContent_e8af84a8-5198-47ca-bc1c-daf22247ecf7\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22r7d9e339a219846a6921e303158732c01\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpCgc\x22,\x22deferredContainerView\x22\x3a\x22RecipeDetail\x22\x7d,\x22viewName\x22\x3a\x22ConsumerGeneratedContent\x22\x7d'); var configuration = {"loaderScript":"https://apps.bazaarvoice.com/deployments/pillsbury-en_us/main_site/production/en_US/bv.js","type":"QuestionAndAnswer","language":"en","isEmailRequired":true,"isScreenNameRequired":true,"includeRatings":false}; var moduleName = 'consumerGeneratedContent'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22DoubleClick_ada1eeda-a2cc-40ec-b38b-ce2b90014cba\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22rd430d2573b9a41f78c29fddd7eb30075\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpSecondaryAd\x22,\x22deferredContainerView\x22\x3a\x22DoubleClick\x22\x7d,\x22viewName\x22\x3a\x22DoubleClick\x22\x7d'); var configuration = {"adId":"OMP/pillsbury/recipe/300x250_bottom","minPageWidth":"1000","maxPageWidth":"9999","defaultMinPageWidth":"1000","defaultMaxPageWidth":"9999","size":"[[300,600],[300,250]]","refreshWhenViewed":false,"adContainerId":"5a1dcd62-0770-4e4f-a61b-aa1ca27efac2","doubleClickAdContainerId":"53f783e2-70ae-4817-ad25-50a24887c434","adCaptionText":"Advertisement","networkCode":"/15704463/","relevantMetadata":["Dessert","Pie","Apple"],"privacyOptOut":false,"continuesBelowText":"Recipe Continues Below"}; var moduleName = 'doubleClick'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })(); (function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22DoubleClick_77a8b965-02a7-43fd-822e-15881f2b6c09\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22r7fc34ae4d7fa4f0aba8ba14444e20582\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpSecondaryAd\x22,\x22deferredContainerView\x22\x3a\x22DoubleClick\x22\x7d,\x22viewName\x22\x3a\x22DoubleClick\x22\x7d'); var configuration = {"adId":"OMP/pillsbury/recipe/728x90_bottom","minPageWidth":"768","maxPageWidth":"999","defaultMinPageWidth":"1000","defaultMaxPageWidth":"9999","size":"[728, 90]","refreshWhenViewed":false,"adContainerId":"c2cbbf62-41d9-4e56-8bfd-a21621bc0c48","doubleClickAdContainerId":"e8904845-3c2d-4916-980d-36dea592364e","adCaptionText":"Advertisement","networkCode":"/15704463/","relevantMetadata":["Dessert","Pie","Apple"],"privacyOptOut":false,"continuesBelowText":"Recipe Continues Below"}; var moduleName = 'doubleClick'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })(); (function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22DoubleClick_6888191a-ef06-440e-a5ea-a3c8d1e006f9\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22r0c4759c1cc0b4149819ba72ed98232cf\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpSecondaryAd\x22,\x22deferredContainerView\x22\x3a\x22DoubleClick\x22\x7d,\x22viewName\x22\x3a\x22DoubleClick\x22\x7d'); var configuration = {"adId":"OMP/m_pillsbury/recipes/300x250_bottom","minPageWidth":"299","maxPageWidth":"767","defaultMinPageWidth":"1000","defaultMaxPageWidth":"9999","size":"[[300,250], [300,600]]","refreshWhenViewed":false,"adContainerId":"f5c63dd6-64f6-4979-9930-65b7f4116ca5","doubleClickAdContainerId":"1c71820a-85d9-445f-b5d2-1b71287edb62","adCaptionText":"Advertisement","networkCode":"/15704463/","relevantMetadata":["Dessert","Pie","Apple"],"privacyOptOut":false,"continuesBelowText":"Recipe Continues Below"}; var moduleName = 'doubleClick'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22ThirdPartyScript_7d4fca36-0b7c-4bbe-97c8-c578b183532c\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22rf4aec7e0b27b46ce91065959fda2a8e3\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpSecondaryAd\x22,\x22deferredContainerView\x22\x3a\x22ThirdPartyScript\x22\x7d,\x22viewName\x22\x3a\x22ThirdPartyScript\x22\x7d'); var configuration = {"placeholderName":"rdpSecondaryAd","domContent":"

","scriptContent":"//s.ntv.io/serve/load.js","onLoadScript":"var GeneralMills = window.GeneralMills|| {}; \r\nGeneralMills.NativoLoadCount = GeneralMills.NativoLoadCount || 0;\r\n\r\nif (GeneralMills.NativoLoadCount > 0)\r\n{ \r\n PostRelease.Start();\r\n}\r\n\r\nGeneralMills.NativoLoadCount++;\r\n"}; var moduleName = 'thirdPartyScript'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22NewsletterCTA_750a0129-7efb-4ea1-b271-19394f58ba28\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22r738c1438c81c4eea827eeb3f15e585ca\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpMobileSubscriber\x22,\x22deferredContainerView\x22\x3a\x22RecipeDetail\x22\x7d,\x22viewName\x22\x3a\x22NewsletterCTA\x22\x7d'); var configuration = {"unsubscribedNewsletters":[{"listId":"6d3e858f-4804-4f38-9b8a-712a9a5668cc","thumbnailImageUrl":"/-/media/GMI/Core-Sites/PB/Images/Shared/myaccount/newsletters/PB_Email_Thumb_200x200.gif?sc_lang=en","previewUrl":"https://morpheus3.idpk.net/email_sends/10626/preview","name":"Pillsbury's Email","isPromo":false}],"settings":{"anonymousCopy":"Looking For Something More?","anonymousDescriptionCopy":"You'll love seeing our daily tips, trends and tasty recipes in your inbox.","anonymousThankYouCopy":"Thanks! Your first email is on its way.","anonymousThankYouDescriptionCopy":"
Now that you’re signed up, create an account on Pillsbury.com to save your favorite recipes, learn more about special promotions and get meal inspiration for any occasion.
","anonymousButtonText":"Sign Me Up","anonymousEmailInvalidErrorText":"Please enter a valid email address.","anonymousSubscribeErrorText":"We encountered an error while signing you up. Please try again.","anonymousEmailAddressPlaceholderText":"Enter your email address","anonymousEmailAddressLabel":"Email Address","anonymousLegalCopy":"","requiredFieldText":"","backgroundColor":"#EEEEEE","accentColor":"","registrationUrl":"/register/reg-fp?RegAction=SUBSCRIBERUPGRADE&esrc=14171&returnUrl=%2frecipes%2fperfect-apple-pie%2f1fc2b60f-0a4f-441e-ad93-8bbd00fe5334","registrationLinkText":"Sign Up!","enableExpandedFields":false,"hideForSessionCookieExpiration":0,"ctaType":"StandardAnonymous","location":"Inline","userState":"Anonymous","sourceCodeOverride":0}}; var moduleName = 'newsletterCta'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22NewsletterCTA_0dc75a39-1c1e-4402-8652-7d0468ad2038\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22r9bf1d0b258434c449c5f7266d7019098\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpInlineSubscriber\x22,\x22deferredContainerView\x22\x3a\x22RecipeDetail\x22\x7d,\x22viewName\x22\x3a\x22NewsletterCTA\x22\x7d'); var configuration = {"unsubscribedNewsletters":[{"listId":"6d3e858f-4804-4f38-9b8a-712a9a5668cc","thumbnailImageUrl":"/-/media/GMI/Core-Sites/PB/Images/Shared/myaccount/newsletters/PB_Email_Thumb_200x200.gif?sc_lang=en","previewUrl":"https://morpheus3.idpk.net/email_sends/10626/preview","name":"Pillsbury's Email","isPromo":false}],"settings":{"anonymousCopy":"Looking For Something More?","anonymousDescriptionCopy":"You'll love seeing our daily tips, trends and tasty recipes in your inbox.","anonymousThankYouCopy":"Thanks! Your first email is on its way.","anonymousThankYouDescriptionCopy":"
Now that you’re signed up, create an account on Pillsbury.com to save your favorite recipes, learn more about special promotions and get meal inspiration for any occasion.
","anonymousButtonText":"Sign Me Up","anonymousEmailInvalidErrorText":"Please enter a valid email address.","anonymousSubscribeErrorText":"We encountered an error while signing you up. Please try again.","anonymousEmailAddressPlaceholderText":"Enter your email address","anonymousEmailAddressLabel":"Email Address","anonymousLegalCopy":"","requiredFieldText":"","backgroundColor":"#002e6d","accentColor":"","registrationUrl":"/register/reg-fp?RegAction=SUBSCRIBERUPGRADE&esrc=14171&returnUrl=%2frecipes%2fperfect-apple-pie%2f1fc2b60f-0a4f-441e-ad93-8bbd00fe5334","registrationLinkText":"Sign Me Up","enableExpandedFields":false,"hideForSessionCookieExpiration":0,"ctaType":"StandardAnonymous","location":"Rail","userState":"Anonymous","sourceCodeOverride":0}}; var moduleName = 'newsletterCta'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22DoubleClick_19a506b6-0306-4245-8826-f3cd4e04d386\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22r0d463aaa09904483a146256d0502b613\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpTernaryAd\x22,\x22deferredContainerView\x22\x3a\x22DoubleClick\x22\x7d,\x22viewName\x22\x3a\x22DoubleClick\x22\x7d'); var configuration = {"adId":"OMP/pillsbury/recipe/300x250_bottom2","minPageWidth":"1000","maxPageWidth":"9999","defaultMinPageWidth":"1000","defaultMaxPageWidth":"9999","size":"[[300,600],[300,250]]","refreshWhenViewed":false,"adContainerId":"c4b6dd7c-94fa-43e9-bd52-ac51a11f2531","doubleClickAdContainerId":"028dea5b-8208-4f1a-a8cf-a28691e349e3","adCaptionText":"Advertisement","networkCode":"/15704463/","relevantMetadata":["Dessert","Pie","Apple"],"privacyOptOut":false,"continuesBelowText":"Recipe Continues Below"}; var moduleName = 'doubleClick'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22NewsletterCTA_e408bfac-a9a5-4f9f-8ce2-a693d736410d\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22r0d66268443234c6294d5fbb820720526\x22,\x22deferredContainerId\x22\x3a\x22\x2ffooterNewsLetterCTA\x22,\x22deferredContainerView\x22\x3a\x22Default\x22\x7d,\x22viewName\x22\x3a\x22NewsletterCTA\x22\x7d'); var configuration = {"unsubscribedNewsletters":[{"listId":"6d3e858f-4804-4f38-9b8a-712a9a5668cc","thumbnailImageUrl":"/-/media/GMI/Core-Sites/PB/Images/Shared/myaccount/newsletters/PB_Email_Thumb_200x200.gif?sc_lang=en","previewUrl":"https://morpheus3.idpk.net/email_sends/10626/preview","name":"Pillsbury's Email","isPromo":false}],"settings":{"anonymousCopy":"Serving Up Endless Inspiration","anonymousDescriptionCopy":"Whether it's a modern twist on a classic dish or a hack you've never tried, we promise to keep your family smiling with our daily email recommendations. ​","anonymousThankYouCopy":"Thanks! Your first email is on its way.","anonymousThankYouDescriptionCopy":"Now that you're signed up, create an account on Pillsbury.com to save your favorite recipes, learn more about special promotions and get meal inspiration for any occasion.","anonymousButtonText":"Sign Me Up","anonymousEmailInvalidErrorText":"Please enter a valid email address","anonymousSubscribeErrorText":"We encountered an error while signing you up. Please try again.","anonymousEmailAddressPlaceholderText":"","anonymousEmailAddressLabel":"Your Email Address","anonymousLegalCopy":"","requiredFieldText":"","standardSmallImageUrl":"/-/media/GMI/Core-Sites/PB/Images/Shared/myaccount/newsletter_cta_images/85733t1.jpeg?sc_lang=en","standardLargeImageUrl":"/-/media/GMI/Core-Sites/PB/Images/Shared/myaccount/newsletter_cta_images/85733t1.jpeg?sc_lang=en","backgroundColor":"#002E6D","accentColor":"","patternImageUrl":"/-/media/GMI/Core-Sites/PB/Images/Shared/myaccount/newsletter_cta_images/pb-footer-doughboy2x.png?sc_lang=en","registrationUrl":"/register/reg-fp?RegAction=SUBSCRIBERUPGRADE&esrc=14171&returnUrl=%2frecipes%2fperfect-apple-pie%2f1fc2b60f-0a4f-441e-ad93-8bbd00fe5334","registrationLinkText":"Sign Up!","enableExpandedFields":false,"hideForSessionCookieExpiration":0,"ctaType":"StandardAnonymous","location":"Footer","userState":"Anonymous","sourceCodeOverride":0}}; var moduleName = 'newsletterCta'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

# data[].attributes.attachment_link.description
What could be better than homemade apple pie? We

# data[].attributes.body
i usually make baked mac and cheese as a side for thanksgiving -lilly thompson

# data[].attributes.attachment_link.readable_text
Baked macaroni and cheese has been a staple across dining room tables for as long as I can recall.

With that said, for most of my life growing up our macaroni and cheese came out of a box.

In fact, one of the things that remind me of my childhood was my favorite dish: macaroni and cheese with hotdogs in it. Is that weird? My wife thinks (thought) so.

When we got together for the holidays there would always be real baked macaroni and cheese. It was always a treat.

I would respond with the "wow, the real deal". Invariably, while good, it always seemed drier and less gooey cheesy than the standard 'Velveeta mac and cheese'.

We decided to set out with creating our own mac and cheese that offered up that gooey goodness. Leigh was adamant that this would have to be accomplished without using processed American cheese. I wasn't convinced that it could be done.

We also wanted to make this dish using simple ingredients. No fancy cheeses or toppings. Just straight up macaroni and cheese.

There is always room to get fancy but we wanted to start with a super creamy and yummy version that anybody would be wanting to make.

Well, we did it. Honestly, this baked macaroni and cheese is gooey. It is cheesy. And most importantly it is NOT dry.

It is the best homemade baked macaroni and cheese I have ever had.

If you were like us, kind of off-put by attempting a deliciously creamy and cheesy homemade baked macaroni and cheese because of past failures, rest easy.

This recipe is rock solid and will not disappoint.

How To Make Baked Macaroni And Cheese

As we decided to keep this recipe's ingredients fairly basic, you may already have these ingredients. You will need the following:

We like to prepare our ingredients beforehand. As such I would recommend that you get the cheeses prepared before cooking. This way you're not in a panic trying to get that done before the pasta is ready.

Grate both the cheddar and sharp cheddar cheeses and combine together in a bowl.

Divide the cheeses into three groups.

One group will make up the sauce - 3 cups

Another group will be added in between layers of the macaroni and cheese - 1 1/2 cups

And the last group will top the dish - 1 1/2 cups.

Bring salted water to a boil in a large pot.

Add the pasta and cook until al dente, usually about 1 minute less than the package directs to cook pasta.

While the pasta is cooking, preheat the oven to 350 degrees F.

Grease a 3-quart baking dish and set it aside.

Drain the pasta and set it aside.

Melt the butter in a saucepan over medium heat. Slowly add the flour in and whisk to combine. Continue to whisk and cook for about a minute.

Slowly pour in 2 cups of the half and half, whisking constantly. Whisk until smooth.

Slowly pour in the remaining half and half and the whole milk, whisking constantly, until smooth.

Whisking very often, continue to cook until the sauce is thickened, about 5 minutes.

Remove from the heat and add salt and pepper.

Add the cheese portion that makes up 3 cups. First, add half of it and mix to combine.

Once melted, add the additional 1 1/2 cups and continue to stir until melted and smooth.

Put the cooked pasta in a large mixing bowl and add the cheese sauce. Stir until completely combined.

Pour half of the macaroni mixture into the prepared baking dish. Sprinkle 1 1/2 cups of cheese evenly across the macaroni mixture.

Add the remaining pasta mixture evenly. Sprinkle the remaining 1 1/2 cup of cheese evenly across the pasta mixture.

Bake at 350 degrees F until the top is lightly golden brown and bubbly, about 20 minutes.

Remove from the oven and allow it to set up for 10 minutes before serving.

Conclusion

If you're looking for that super yummy, gooey, cheesy mac and cheese experience, this is it. This is a great basic recipe that will be a go-to anytime.

Plus, you can play around with it. You can add different cheeses, you can add some breadcrumbs on top for that crunchiness that some people like. There are multiple ways to tweak this recipe to your particular tastes!

Whatever you decide, you will not be disappointed in this. Promise! Baked mac and cheese is comfort food at its best.

Other Side Dishes You Will Enjoy

Baked Macaroni and Cheese Recipe

Baked Macaroni And Cheese

# data[].attributes.attachment_link.description
Baked macaroni and cheese has been a staple across dining room tables for as long as I can recall. With that said, for most of my life growing up our macaroni and cheese came out of a box. In fact, one of the things that remind me of my childhood was my favorite dish: macaroni and cheese with hotdogs in it.

# data[].attributes.body
my mom and i usually make cookies for dessert since it’s my favorite -lilly thompson

# data[].attributes.attachment_link.title
The Best Chewy Chocolate Chip Cookies Recipe by Tasty

# data[].attributes.attachment_link.description
There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor.

# data[].attributes.body
Always a house stable, can never have a gathering without it

-Bill Nguyen

# data[].attributes.attachment_link.readable_text
Experience the magic of one of the greatest noodle soups in the world with this easy to follow traditional Vietnamese Pho recipe! Made from scratch with the signature broth that's light yet at the same time so full of flavour, it's infused with spices like cinnamon, star anise and cardamom. The soup is utterly addictive and every spoonful leaves you wanting more!

Vietnamese Pho recipe

This Pho recipe has been in the works for a while now. It's been quietly made and remade by various RecipeTin family members since our first trip to Vietnam. We've compared notes, debated furiously about how the latest iteration compared to the (many) bowls of Pho soup we slurped during our travels, and our favourite Pho restaurants back home here in Sydney.

We take our Pho very seriously. One of the greatest noodle soups in the whole world commands respect!

And I am very pleased to report every member of the RecipeTin family whole heartedly approves of this final recipe!

This homemade Pho recipe is actually quite straightforward - but you do need a very large pot!

What is Pho?

If you're wondering " What is Pho?"then you're probably also wondering " Why is she so bonkers over it???"

I don't blame you. It looks like a relatively harmless bowl of beef noodle soup.

That is, until you take your first slurp.

The Pho soup broth is everything. It's light yet full of flavour, deceptively beefy, savoury, complex, has the tiniest hint of richness and is filled with beautiful spices like cinnamon.

It is, without question, one of The Best Soups in the whole world!

Pho is the first thing you seek upon landing in Vietnam, always choosing vendors crowded with locals rather than tourists!

Best place to try Pho?

In Vietnam, of course. 🙂 Here's our Saigon Food Guide, including the best Pho vendor in the city that you will not find in any guide book!

Pho really is a soup that needs to be made from scratch with a homemade beef broth. Throwing some spices into store bought stock just doesn't cut it I'm afraid - and I rarely say that!

How to make this Beef Pho

While you'll need to man handle a considerable mound of bones and beef, I think you might be surprised how straightforward it actually is to make pho. It's more time than anything - and a very big pot!

1. Quick boil - Remove impurities from beef with a 5 minute boil, it's the path to a beautiful clear soup;

2. Scum - be amazed at all the icky stuff that comes out;

3. Wash the bones to get all the icky scum off;

4. Simmer for 3 hours - bones, beef, water, onion, ginger and spices (cinnamon, cardamom, coriander, star anise);

5. Remove brisket - some is used for Pho topping, see below recipe for ways to use remainder;

6. Simmer 40 minutes further with just bones;

7. Ladle into bowls over noodles and pile on Toppings!

Best beef for Pho soup broth

The ONLY way to get enough beef flavour into the broth is to use a combination of meat AND bones. You will NOT get enough flavour into the broth using just bones - trust me, we tried multiple times. And it distresses me to see so many Pho recipes online using just bones!😢
The single most important thing in a pho recipe is using the right combination of beef meat AND bones. Most recipes get it wrong, so the broth lacks flavour.
Here's the combination of beef and bones I find yields the best Pho soup flavour:

1.5kg / 3 lb brisket - the beef of choice with pho vendors in Vietnam, for its beefy flavour and it holds up to hours of simmering without fall apart (like chuck and rib). Other slow cooking cuts like chuck and gravy beef are also less "beefy". See below recipe for amazing ways to use leftover cooked brisket!

1kg / 2 lb meaty bones - bones with decent amount of meat on them, for beef flavour and some richness. Best sub: oxtail bones, more brisket or chuck beef (same amount). Next best sub: any beef bones.

1kg / 2 lb marrow bones - bones like leg, shin and knuckle, with less meat on them but are quite big and are cut to reveal some of the marrow inside so it can leach into the broth. This provides the least flavour but it adds that essential hint of richness in Pho broth. Best sub: more meaty bones - lose a bit of richness but still super good.

None of these are difficult to find nowadays though perhaps not all at your local supermarket. I get everything either from my butchers or from Asian butchers (extremely good value). You'll find brisket and meaty "soup bones" at large supermarkets. And marrow bones are now widely available at butchers and also the freezer section of Asian stores.

Pho Broth Spices and Other ingredients

Beef aside, the rest of the ingredients in the broth are surprisingly straight forward!

The spices are toasted to bring out the flavour before adding into the pot. And the ginger and onion are charred to add a subtle smokey flavour into the broth - a secret little step that adds that extra something-something to make this pho recipe authentic and traditional!

How to serve Pho

The classic way to serve Pho is with:

1. rice noodles - fresh or dry;

2. thinly sliced raw beef that cooks to a perfect medium rare when the hot broth is ladled over - see below for more information;

3. piles of bean sprouts, Thai basil and coriander/cilantro on the side - help yourself as you eat the pho;

4. lime wedges; and

5. hoisin sauce and sriracha (or other chilli sauce).

Typically, the bowls come out with just noodles, beef and broth, then everything else is served on the side.

Thinly sliced raw beef for Pho - best cut

I like to use beef tenderloin for the raw beef slices. While that's a premium cut that is a bit costly, you only need about 30g / 1 oz per serving so a bit goes a long way!

TIP: To thinly slice the beef, just partly freeze the beef then slice. Makes it so much easier to thin super finely!

↓↓↓The beef is pink because pouring the broth over raw beef slices cooks it to medium rare, which is how it's traditionally served and how I love it.

But if the thought of pink beef in your soup is off-putting, it's an easy fix - just dunk the beef into the pot of hot broth first, it will cook in 10 seconds!

Ways to use leftover brisket

The pho broth calls for a considerable piece of brisket to ensure the broth gets enough flavour. Once slow cooked for hours, it's fall apart tender and much of the flavour has been sucked out into the broth.

While a few thin slices are used for the Pho topping, I always end up with 500g/1lb leftover and I've shared this Caramelised Vietnamese Shredded Beef recipe which I created especially to use up the remaining brisket. Those golden crispy edges are amazing!!!

More ways to use the leftover Pho brisket

Why make homemade Pho?

I say this is a straight forward recipe because there's no tricky techniques involved. But it does involve handling mounds of meat and bones, a big pot of broth and lots of patience as it simmers away on the stove, working its magic.

So why make Pho at home?

1. If you love Pho as much as I do but don't live in reasonable proximity to a (good) Pho restaurant;

2. If you're wanting to impress at a gathering with something different. This recipe will serve 6 as a full meal, or 10 to 12 smaller bowls as part of a larger banquet. Add some Vietnamese Rice Paper Rolls, Lemongrass Chicken, Bun Cha (Vietnamese Pork Meatballs) or the famous Vietnamese Caramel Pork!

3. To save money - you'd pay $60+ for 6 bowls of Pho in the city;

4. You feel smug with a stash of extra special things in the freezer - this broth keeps for months; or

5. Your idea of a leisurely Sunday involves pottering around in the kitchen (Pho is a great Sunday pottering project!)

My situation is mainly #5. Because I am one of those crazy foodies who will drive 1 hour to Vietnamese neighbourhoods for a Pho fix! - Nagi x

PS I'm also #4. Because yes, I'm that immature at heart. 😂

Vietnamese Pho recipe
Watch how to make it

Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Vietnamese Pho recipe

Recipe video above. Experience the magic of one of the greatest soups in the world with this easy to follow traditional recipe! The depth of flavour in the broth will blow you away - it looks so clear and light but it's packed with flavour!

Aromatics

Heat a heavy based skillet over high heat (no oil) until smoking.

Place onion and ginger in pan cut side down. Cook for a few minutes until it's charred, then turn. Remove and set aside.

Toast Spices lightly in a dry skillet over medium high heat for 3 minutes.

Remove impurities:

Broth:

Wipe pot clean, bring 3.5 litres / 3.75 quarts water to boil.

Add bones and brisket, onion, ginger, Spices

Add onion, ginger, Spices, sugar and salt - water should just barely cover everything.

Remove brisket (should be fall-apart tender), cool then refrigerate for later.

Simmer remaining soup UNCOVERED for 40 minutes.

Strain broth into another pot, discard bones and spices. Should be about 2.5 litres / 2.65 quarts (10 cups), if loads more, reduce.

Add fish sauce, adjust salt and sugar if needed. Broth should be beefy, fragrant with spices, savoury and barely sweet.

Assemble:

Prepare rice noodles per packet, just prior to serving.

Place noodles in bowl. Top with raw beef and brisket.

Ladle over about 400 / 14 oz hot broth - will cook beef to medium rare.

Serve with Toppings on the side!

* Optional (the other Toppings are essential, at least 1 herb)

1. Bones & brisket for broth

Brisket - don't skip this, adds way more flavour into broth than any bones and other beef cuts like chuck (brisket has intense beef flavour). If omitted, broth is weak. Leftovers not wasted - see in post for easy, really terrific ways to use up. Also FREEZES for months.

Brisket sub - boneless beef short ribs

Leftover cooked beef - see below recipe card for uses, also this Vietnamese Shredded Beef I shared specifically to use the leftover cooked beef!

Marrow bones add richness to the broth but not as much flavour. Use leg bones, knuckle, anything that is cut in a way so you can SEE some of the marrow (so it can leach out).

Marrow bones can be subbed with more meaty beef bones but soup may lack richness.

Australia - meaty bones used are called "soup bones" at supermarkets. Brisket and marrow bones from butcher.

2. Fish Sauce - can sub with light soy but flavour will be a tiny bit different. Still VERY tasty.
3. Noodles - any flat rice noodles fine here. Use medium size - not super thin like vermicelli or really wide like Pad See Ew.

4. Finely sliced beef - Partially freeze (about 30 minutes), then slice as thinly as possible. Could also buy thinly sliced frozen beef from Asian butchers.

Other tender beef also ok. PS If raw beef is off putting for you, just dunk in soup broth before adding into bowls.

5. Serving - Traditionally, the soup is served with just noodles, broth and beef with all the Toppings listed above on the side. The idea is to help yourself to Toppings as you eat the Pho.

Keywords: beef pho, Pho, Pho recipe

I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally published April 2019. Updated for housekeeping matters - no change to recipe, I wouldn't dare!

Vietnamese food favourites

I am so fond of Vietnamese food, I made it my Pilot foodie travel video! I adore the freshness, signature balance of savoury-sweet-sour, the kaleidoscope of colours and textures, and the incredible depth of flavour you get in relatively simple sauces. Here are some of my favourites!

Life of Dozer

I have no issues with the way he sprawls across doorways like this. EXCEPT in the middle of the night when I need to go to the bathroom......

You'd think he'd learn. Or that I'd learn.

But no. The trip/curse/yelp routine happens almost every night.

# data[].attributes.attachment_link.description
A traditional Pho recipe that's easy to make at home - as long as you have a big pot! Deeply flavoured crystal clear broth and all the essential toppings.

# data[].attributes.body
Me and my mom make together every time
Bill Nguyen

# data[].attributes.attachment_link.title
Cha Gio (Vietnamese Egg Rolls) - Cooking Therapy

# data[].attributes.attachment_link.description
A detailed step-by-step guide on how to make Vietnamese egg rolls or cha gio. Includes detailed instructions on how to roll egg rolls.

# data[].attributes.attachment_link.embed_code
Cha Gio (Vietnamese Egg Rolls)

# data[].attributes.body
arthur lewis III

# data[].attributes.attachment_link.readable_text
Ahh fried chicken strips take us right back to our childhood. This homemade version makes the tenders so much better and is honestly just what makes us feel better about eating them as an adult. Make some homemade fries to go along with!

Have you made these yet? Let us know how it went in the comments below!

Advertisement - Continue Reading Below

This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

# data[].attributes.attachment_link.title
Fried Chicken Strips Have All Of Your Childhood Nostalgia

# data[].attributes.attachment_link.description
Ahh fried chicken strips take us right back to our childhood. This homemade version makes the tenders so much better and is honestly just what makes us feel better about eating them as an adult. Make some homemade fries to go along with! Have you made these yet?

# data[].attributes.body
My aunt will all ways make it every year
-bill Nguyen

# data[].attributes.attachment_link.description
I came up with the glaze for this ham using ingredients on hand and it's the best I've ever tasted. This ham is very nice served with scalloped potatoes, creamed peas and biscuits.

# data[].attributes.attachment_link.readable_text
Slippery Lo Mein Noodles tossed in a Lo Mein Sauce with tons of veggies and protein of your choice. Takeout gold standard comes down to the right sauce and the right noodles - then you're just 6 minutes away from noodle heaven!

Lo Mein Noodles

The actual noodles pictured above were my dinner last night, albeit I was a little heavy handed with a big dollop of chilli sauce that had me gasping and sweating (and swearing) through every bite.

Don't fear, it was self inflicted torture. Those red strips you see are capsicum / bell peppers, not chilli. There is no sign of chilli in this recipe - Lo Mein is not spicy!!!!

What goes in Lo Mein Noodles

Here's what goes into the noodles (see below for sauce):

* Lo Mein noodles - for takeout style, use fresh yellow noodles (usually labelled "egg noodles") that are about 3mm / 1/8″ thick. By "fresh", I mean the ones you get in the fridge section of grocery stores (Aussies - Coles, Woolies etc, find it in the pasta section of fridge). These noodles have the chewy, slippery texture you love about take out.

Next best is dried egg noodles, or vac packed "fresh" egg noodles.

But really, you can also totally make Lo Mein with any noodles - thick, thin, fresh, dried, egg or rice - or ramen noodles, or even spaghetti or other long pasta. Lo Mein doesn't judge! This is going to be delish with ANY type of noodles (or pasta - trust me, no one will know!).

* Protein - use either chicken, pork, beef, turkey, prawns/shrimp or tofu. Directions on how to cut and cook with each of these included in the recipe (PS hard tofu is so delish in this!)

* Vegetables - I used capsicum/bell peppers, carrot and green onion. Use 5 cups in total (packed) of whatever vegetables you want. Plus 1/2 an onion and garlic - these are part of the flavour base!

Lo Mein Sauce

A gold standard Lo Mein calls for a great Sauce - and here's what you need for truly takeout grade Lo Mein! You see these ingredients in virtually every one of my stir fries and noodles - they're the holy grail of Chinese cooking!

Dark soy sauce is labelled as such on the bottle, and sold at most large grocery stores nowadays. It adds colour and flavour to the dish - notice how my noodles are nicely bronzed? Thank you Mr Dark Soy!

Soy Sauce - the other one can be any generic soy sauce or light soy sauce (bottle will be labelled as such). This soy sauce adds salt and some flavour to the dish, but it doesn't stain the noodles like dark soy.

Chinese cooking wine (Shaoxing wine) is an essential ingredient for making truly "restaurant standard" Asian noodles. Substitute with Mirin, cooking sake or dry sherry. Non alcoholic substitute - sub both the cooking wine AND water with low sodium chicken broth/stock, reduce light soy sauce to 1.5 tbsp.

Lo Mein making TIPS!

The making part is a breeze - and moves super fast, so make sure you have all the ingredients ready to toss into the wok!

Here are some tips to make your Lo Mein cooking life a breeze, even if you're a first timer:

Be prepared! As with all stir fries and noodles, have everything chopped and ready to toss straight in because once you start cooking, it moves FAST! You'll be done 5 - 6 minutes.

Double duty sauce - whatever protein you use, season it with some of the Sauce before cooking. Makes it extra tasty!

TWO wooden spoons will make your tossing life a whole lot easier

Wok or skillet - you don't have to cook stir fries in a wok, but it does make it easier to toss enthusiastically, as is called for with stir fries. If you don't have a wok, just use a very large skillet, preferably one heavy based that holds heat well.

Keep things MOVING! Once you start cooking, keep stirring for the whole time otherwise things will start stewing i.e. leeching liquid. This will make your vegetables soggy and your noodles watery.

CRISP tender vegetables - all stir fries and noodles are supposed to have "crisp tender" vegetables, meaning the vegetables are just cooked but are still a tiny bit raw inside. This not only retains their flavour, colour and nutrients better, but also is integral to the dish because overcooked vegetables leech water which waters down the flavour of the sauce.

These Lo Mein Noodles have enough vegetables in them to make it a complete meal, but if you're really busting for some extra greens, you can either cram in another 2 cups or so of vegetables (ideally something like shredded cabbage, spinach or bean sprouts that are "noodle shaped" once cooked so they kind of disappear into the noodles), or add a Side Salad like one of these:

Side salad suggestions

And with that, I get to sign off. It's your turn. Go forth and be a Noodle Master! And remember, toss with abundance! That is the very essence of stir fried noodles. Toss, toss, toss!! - Nagi x

Watch how to make it

Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Lo Mein Noodles

American Chinese, Asian, Chinese

Recipe video above. If you want lip smackingly delicious Lo Mein noodles just like takeout, you just need to get the SAUCE right! The noodle part is easy - you can literally use any noodles, even pasta (yep, seriously). Also, switch out the vegetables with 5 cups (packed) of any chopped vegetables of choice.

Sauce: Mix cornflour and dark soy until lump free, then add remaining Sauce ingredients.

Season Chicken: Transfer 2 tsp Sauce into bowl with chicken. Toss to coat.

Heat oil in a wok or large heavy based skillet over high heat until smoking.

Add onion and garlic, stir 30 seconds.

Add chicken, stir until white on the outside, still raw inside - 1 minute.

Add carrot and capsicum/bell peppers, cook 2 minutes or until chicken is cooked.

Add noodles, Sauce and water. Use 2 wooden spoons and toss for 30 seconds.

Add green onions, toss for another 1 minute until all the noodles are slick with sauce.

Serve immediately, garnished with extra green onions if using.

1. Garlic - don't use jar paste or a garlic press, makes garlic watery = spits & burns when it hits the oil. Finely chop it - even sliced is enough.

2. Proteins - how to cook & cut:

Beef, pork, turkey - slice and cook per recipe

Ground / mince meat - cook garlic and onion per recipe, then cook ground / mince. Once cooked, add 1 tbsp sauce, stir, then proceed with next steps in recipe.

Hard tofu - cut into 1 x 4cm / 1/3 x 1.5" batons, cook per recipe.

Prawns/shrimp - use small peeled, cook per recipe.

More veggies - use another 2 1/2 cups chopped veggies.

3. Lo Mein noodles are fresh yellow noodles (usually labelled "egg noodles") that are about 3mm / 1/8" thick, sold in the fridge section of grocery stores.
Dried noodles - use 200g/8oz uncooked ramen noodles or other dried noodles. They will increase in volume and weight once cooked per packet.

Note - Lo Mein is still delicious made with ANY type of noodles - thick, thin, fresh, dried, egg or rice - or ramen noodles, or even spaghetti or other long pasta (trust me, no one will know!).

Dark soy sauce is labelled as such, provides colour and gives more flavour to the sauce than other soy sauces. Sold at Aussie grocery stores nowadays. Fallback: sub with more ordinary or light soy (below)

Soy Sauce - ordinary all purpose soy sauce, they just say "soy sauce" on the label (eg. Kikkoman). Can also use Light soy sauce - bottle is labelled as such.

5. Chinese cooking wine ("Shaoxing wine") is an essential ingredient for making truly "restaurant standard" Asian noodles. Substitute with Mirin, cooking sake or dry sherry. Non alcoholic sub - sub both the cooking wine AND water with low sodium chicken broth/stock + reduce light soy sauce to 1.5 tbsp.
6. Sesame oil - toasted sesame oil is brown and has more flavour than untoasted (which is yellow). Default sesame oil sold in Australia is toasted, untoasted is harder to find.

7. Servings - makes 3 servings.

Keywords: chicken lo mein, lo mein, Lo mein noodles

I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Noodle Lovers - wait!

Your life will not be complete without these noodles too!

Life of Dozer

You wouldn't believe how often people ask me if I crimp his ears.... NO I DO NOT!!! 😂

(Though I cannot blame anyone for asking, being the crazy Dog Lady that I am)

# data[].attributes.attachment_link.description
Slippery Lo Mein Noodles tossed in a Lo Mein Sauce with tons of veggies and protein of your choice. Takeout gold standard comes down to the right sauce and the right noodles - then you're just 6 minutes away from noodle heaven!

# data[].attributes.body
for dinner Arthur Lewis III

# data[].attributes.attachment_link.readable_text
Teeokguk (rice cake soup) is a delicious, filling soup made of disc-shaped rice cakes in a clear broth. Koreans always eat it on Seollal (Korean New Year's Day), the first day of the Lunar calendar and one of the most important holidays in Korea. Traditionally, according to Korean age reckoning, everyone's age went up one year on Seollal, and the process wasn't totally complete until you had a bowl of tteokguk. I make a beef broth in this recipe, but you can use any meat you prefer, or use seafood, or just make an anchovy stock or kelp stock.

You'd ask someone on Seollal: "Did you eat a bowl of rice cake soup today?" Meaning: are you one year older?

These days Koreans also have tteokguk on Western New Year's day, January 1st, too. The whiteness of the soup symbolizes a clean, fresh start to the new year, and the disc-shaped rice cakes look like coins, so they symbolize a wish for upcoming prosperity for anyone who eats them.

Despite the symbolism, this soup is not just for special occasions: personally, I eat it all the time, because it's delicious and easy to make! It's a one bowl meal.

I think the real key to this soup is i making a clear, delicious broth, which takes some care and attention to do. But overall this is a very easy recipe to make: you can buy the rice cakes in a Korean grocery store, or even make your own with my garaetteok recipe.

Why don't you make a resolution to try tteokguk on new year's day, and let me know how it turns out!

Ingredients (2-3 servings)

1 pound store-bought sliced tteok rice cakes or homemade rice cakes (store-bought or homemade, if they are frozen, soak them in cold water for 30 minutes and drain before using)

7 cups water

½ pound beef (flank steak or brisket), chopped into small pieces

3 to 4 garlic cloves, minced

1 dae-pa large green onions (or 3 green onions), washed and sliced thinly and diagonally.

2 teaspoons vegetable oil

2 eggs

1 tablespoon fish sauce (or soup soy sauce to your taste)

1 teaspoon sesame oil

½ teaspoon ground black pepper

1 sheet of kim (black seaweed paper)

1 red pepper (optional), chopped

salt

Directions

1. Put the water in a heavy pot, cover, and bring it to a vigorous boil over high heat for 12 to 15 minutes.

2. Add the beef and garlic and lower the heat to medium. Cover and let it boil for 20 to 25 minutes more, until you get a delicious broth.

3. Roast both sides of a sheet of gim until it's bright green and very crispy. Put it in a plastic bag and crush it by hand. Set aside.

4. Separate the egg yolks from the whites of two eggs, putting yolks and whites into separate bowls. Add pinch of salt to each and mix with a fork. Remove the stringy chalaza from the yolks.

5. Add the cooking oil to a heated non-stick pan. Swirl the oil around so it covers the pan, and then wipe off the excess with a kitchen towel, leaving a thin oily layer on the pan.

6. Turn off the heat. Pour the egg yolk mixture into the pan and tilt it so it spreads evenly and thinly. Let it cook on the hot pan for about 1 minute. Flip it over and let it sit on the pan for another minute, then take it off, slice it into thin strips and set it aside.

7. Add the rice cake to the boiling soup along with fish sauce, salt, and sliced green onion. Stir it with a ladle. Cover and let it cook for 7 to 8 minutes until all the rice cakes are floating. Pour the salted egg whites into the boiling soup and let it cook for a minute.

8. Add sesame oil, ground black pepper, and chopped green onion. Stir it well. Remove it from the heat and ladle the rice cake soup into indivudual serving bowls. Garnish with chopped green onion, yellow egg strips, crushed seaweed, and red pepper if you want.

9. Serve it right away, with kimchi and more side dishes if you want. If you wait too long the rice cakes will get soggy, so everybody dig in and enjoy!

# data[].attributes.attachment_link.description
Teeokguk (rice cake soup) is a delicious, filling soup made of disc-shaped rice cakes in a clear broth. Koreans always eat it on Seollal (Korean New Year's Day), the first day of the Lunar calendar and one of the most important holidays in Korea.

# data[].attributes.body
We don't always have these for the holidays but it's been in the family recipe box for generations and is always delicious

# data[].attributes.attachment_link.description
Cooking Channel serves up this Michigan Pasty (Meat Hand Pie) recipe plus many other recipes at CookingChannelTV.com

# data[].attributes.body
this is just way too good n tasty
-noah n

# data[].attributes.attachment_link.description
Sweetened toasted coconut is stirred into a homemade custard filling and poured into a pie shell. After the pie is chilled and set, it's covered with whipped topping and more toasted coconut.

# data[].attributes.body
after dinner for thanksgiving tanasha

# data[].attributes.attachment_link.readable_text
Few desserts are as easy as an icebox cake. (Okay, we see you 3-ingredient sugar cookies.) If you can whip cream, you're basically halfway there! For a chocolate version, add 1 to 2 tablespoons cocoa powder into your whipped cream mixture. Or, for a zesty variation, swap out chocolate cookies for vanilla cookies and add 2 tsp citrus zest to your whipped cream!

Made it? Let us know what you think in the comments below!

Advertisement - Continue Reading Below

This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

Lena Abraham Senior Food Editor Lena Abraham is the Senior Food Editor at Delish, where she develops and styles recipes for video and photo, and also stays on top of current food trends.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

# data[].attributes.attachment_link.title
This Magical Icebox Cake Has Only 4 Ingredients

# data[].attributes.attachment_link.description
Few desserts are as easy as an icebox cake. (Okay, we see you 3-ingredient sugar cookies.) If you can whip cream, you're basically halfway there! For a chocolate version, add 1 to 2 tablespoons cocoa powder into your whipped cream mixture.

# data[].attributes.body
Every year for a long time we make Sea Foam Salad with my grandma and every time there's never any left the next day-Keilah

# data[].attributes.attachment_link.readable_text
Originally created and served at W.F. Woolworth's lunch counters, Sea Foam Salad is a classic lime fluff treat. Serve this vintage dish as a dessert salad as it was originally intended, or as a sweet side as we tend to do at our house. Either way, this old-fashioned Sea Foam Salad is one tasty Jello salad classic. CLICK HERE TO PIN THIS FOR LATER

The popularity of gelatin-based salads exploded back in the 1950's as various recipes for this vintage treat came onto the scene. And after doing some reading about it, it seems this ever-popular lime Jello version was certainly a big driver in that trend.

Known as Sea Foam Salad, this creamy green lime fluff was first served at and popularized by the iconic F.W. Woolworth's lunch counters. Do you remember them? -- Oh, I remember the Woolworth's lunch counter well.

Woolworth's was one of the original five-and-dime stores, truly bringing the business model and precursor concept for today's department stores into being. There was a Woolworth's store on Main Street in the little Vermont town I grew up in, and I used to love to go in to browse around.

Known as Sea Foam Salad, this creamy green lime fluff was first served at and popularized by the iconic F.W. Woolworth's lunch counters.

But what I loved even more than browsing around through all their merchandise was grabbing a seat at the Woolworth's lunch counter to enjoy a treat.

I remember well walking downtown with a friend to get those treats. -- But must admit, we never ordered the Sea Foam Salad, opting for banana splits and hot fudge sundaes instead. While Sea Foam Salad is tasty, of course ice cream won out with us kids.

While we may not have indulged in the Sea Foam Salad during our visits to Woolworth's, lots of others sure did. Apparently as Woolworth's stores expanded, so did the popularity of its classic lime gelatin-based salad.

With its mixture of lime gelatin, cream cheese, and whipped cream, this sweet Sea Foam Salad was (and still is) considered a dessert salad.

The original Woolworth's version used canned pears and their juice as the salad's fruit base. And often included cherries, as well.

With its mixture of lime gelatin, cream cheese, and whipped cream, this sweet Sea Foam Salad is considered a dessert salad.

This version is a pineapple variation, replacing the original canned pears with canned crushed pineapple and its juice. Another addition is marshmallows, which aren't believed to have been included in the original.

We adore our Sea Foam Salad with marshmallows in it! I must say, they're my favorite part.

To make a bowl of Sea Foam Salad, start by combining lime Jello powder with some pineapple juice and a little water, heating the mixture until the powder is fully dissolved. Then chill the Jello down until it gets syrupy and is just barely beginning to set.

While the Jello mixture sets up, beat a package of cream cheese with an electric mixer until its fluffy.

Beat the syrupy lime Jello mixture into the cream cheese. The combination joins to create the salad's characteristic light green sea foamy color.

Stir in crushed pineapple and mini marshmallows.

Then fold in freshly-whipped cream. You can use a container of Cool Whip if you'd like. -- We prefer using whipped cream.

Then refrigerate the salad for at least a couple of hours (or overnight) to allow the salad to set.

The Jello will set and the marshmallows will become soft and squishy, creating Sea Foam Salad's fluffy texture.

Then you're ready to dig in and enjoy this vintage lime fluff treat.

Serve it up as a dessert salad as it was originally intended, or serve it as a sweet side dish as we tend to do at our house. Either way, this old-fashioned Sea Foam Salad is one tasty classic treat.

Check out these other favorite fluff recipes:

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

lime fluff recipe, fluff salad, sea foam salad, sea foam salad recipe, lime jello salad, old fashioned sea foam salad

Author: Tracey | The Kitchen is My Playground

Lime Fluff (Old-Fashioned Sea Foam Salad)

Originally created and served at W.F. Woolworth's lunch counters, Sea Foam Salad is a classic lime fluff treat. Serve this vintage dish as a dessert salad as it was originally intended, or as a sweet side as we tend to do at our house. Either way, this old-fashioned Sea Foam Salad is one tasty Jello salad classic.

Prep time: 45 M Cook time: 5 M Total time: 50 M

Instructions:

1. Drain pineapple, keeping the juice.

2. In a small saucepan, combine pineapple juice, water, and lime Jello powder. Stir over low heat until Jello is dissolved. Refrigerate until syrupy and just barely beginning to set, about 30 to 35 minutes.

3. In a mixing bowl, beat cream cheese with an electric mixer until fluffy. Stir in Jello mixture; beat until just combined.

4. Stir in pineapple and marshmallows.

5. Beat whipping cream with sugar until soft peaks form. Fold into Jello-cream cheese mixture.

6. Cover and refrigerate for at least 2 hours (or overnight), until set.

You might also like these other fruity salad recipes:

Affiliate links are included in this post. As an Amazon.com associate, we earn from qualifying purchases.

# data[].attributes.attachment_link.title
Lime Fluff | aka: Old-Fashioned Sea Foam Salad

# data[].attributes.attachment_link.description
Originally created and served at W.F. Woolworth's lunch counters, Sea Foam Salad is a classic lime fluff treat. Serve this vintage dish as a dessert salad as it was originally intended, or as a sweet side as we tend to do at our house.

# data[].attributes.body
looks real good
-noah n

# data[].attributes.attachment_link.readable_text
A custard pie inspired by the milk and honey-based desserts across India, Bangladesh, and the Middle East, with milk powder in the meringue that makes it almost creamy in the middle, chewy on the outside-similar to the texture of pavlova. Use a mild honey so the flavor doesn't overwhelm the pie. Mounding the meringue onto the pudding while it is still hot helps it set better so you don't end up with a weepy, slip-slide-y meringue. This recipe is part of Sohla El-Waylly's Thanksgiving-for-two-or-maybe-eight feast, see the full menu here.

# data[].attributes.attachment_link.description
A custard pie inspired by the milk and honey-based desserts across India, Bangladesh, and the Middle East, with milk powder in the meringue that makes it almost creamy in the middle, chewy on the outside-similar to the texture of pavlova. Use a mild honey so the flavor doesn't overwhelm the pie.

# data[].attributes.body
I don't even know what my mom puts in it but it's good.

# data[].attributes.body
On holiday's my mom buy's like three bags of potatoes and skins them all, she then boils them, put's them in a pot and mashes them all. Next she adds enough butter to kill a small child along with some salt and pepper.

# data[].attributes.body
after dinner

# data[].attributes.attachment_link.readable_text
By: Becky Hardin

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

This strawberry lemonade poke cake is the perfect summer dessert. It's fun, it's flavorful, and it's easy to make ahead of time. Everyone will love this beautiful cake!

Strawberry Lemonade Poke Cake Recipe

Everyone loves a nice glass of strawberry lemonade in the summertime. Now you can get that same amazing flavor in the form of a cake!

This strawberry lemonade poke cake is a lot of fun to make. Start with a white cake mix, then add a strawberry jello filling and lemonade cream cheese layer. All together it's irresistable!

Serve this dessert for a summer treat, for a festive Easter dessert, or any time you need a beautiful cake that everyone will love.

Why you'll love this Strawberry Poke Cake recipe:

TASTES LIKE SUMMER: This cake is deliciously sweet and tart, just like a glass of strawberry lemonade. It's perfect for summer!

UPGRADE YOUR BOXED CAKE: You can start with a boxed cake mix and take it up a few notches with this fun recipe.

MAKE AHEAD DESSERT: Since you'll need to refrigerate this cake, you can easily make it up to 2 days in advance.

Ingredients List

Here are a few notes and tips to keep in mind. Check the recipe card for the full ingredients list.

Frozen Strawberries - I prefer frozen strawberries for the filling because they create a better consistency (and they're more convenient).

Frozen Lemonade Concentrate - You'll need this for the filling, the cake, and the cream cheese layer (1 cup total). So 1 can of this should be enough (they're usually about 12 oz.).

Strawberry Gelatin - Use the dry gelatin powder/mix to add into the filling.

Cake Mix - A box of white cake mix is the base for this strawberry lemonade cake.

Cream Cheese - Allow the cream cheese to soften at room temperature.

Cool Whip - You'll need a tub of this for the topping, or you can use heavy whipping cream.

Yellow Sanding Sugar - This is used to decorate and finish off the cake. It's not necessary if you don't have it, but it looks beautiful!

How to make Strawberry Lemonade Poke Cake

Be sure to see the recipe card below for full ingredients & instructions!

1. Make the strawberry filling: Cook the frozen strawberries along with the other filling ingredients on the stove until softened. Then mix in the gelatin and let it cool to room temperature.

2. Make the cream cheese layer: Mix the cream cheese, lemonade concentrate, powder sugar, and lemon juice in a electric mixer. Set it aside until ready to use.

3. Bake the cake: Combine the cake mix with lemonade concentrate, water, sour cream, eggs, and lemon zest, and beat in a stand mixer. Then pour the cake batter into the cake pan, and bake according to box instructions.

4. Cool and poke cake: Let the cake cool completely, then use a wooden spoon handle to poke holes all over the top of the cake.

5. Assemble the cake: Pour strawberry jello filling over the cake so that it falls into the holes. Cover with plastic wrap and refrigerate for 30 minutes. Then spread the cream cheese layer evenly on top.

6. Refrigerate: Cover the cake again and refrigerate at least 4 hours before serving.

7. Serve: To serve, top it with cool whip, fresh strawberries, and sugar.

I recommend using a wooden spoon with a thin, rounded handle for this. After you bake the cake, let it cool completely. Then use the spoon handle to poke holes all over the top of the cake (about 35-40 holes).

I try to leave about an inch between holes, but it doesn't have to be exact. Poke about 3/4 of the way through the cake; you don't want a hole all the way through it.

This strawberry lemonade poke cake is made with a gelatin filling, as well as a cream cheese layer. So it should be refrigerated before and after serving.

Yes! This cake should be refrigerated before serving, so it's the perfect dessert to make ahead of time. Bake and assemble the cake according to the instructions in the recipe card.

Then cover the cake in plastic wrap and store in the fridge up to 2 days before serving.

Tips!

The strawberry filling will need about 30-45 minutes to cool down to room temperature.

Let cream cheese soften before making the cream cheese mixture.

Use a 9×13 inch pan for this poke cake recipe.

Refrigerate the cake after adding the strawberry filling, and then again after adding the cream cheese layer. So you'll need to give it plenty of time to chill before serving.

Store leftovers in the refrigerator up to 4 days.

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
This strawberry lemonade poke cake is so easy, fun, and delicious. Serve it up with as much cool whip as you like!

Strawberry Lemonade Poke Cake

This strawberry lemonade poke cake is the perfect summer dessert. It's fun, it's flavorful, and it's easy to make ahead of time. Everyone will love this beautiful cake!

For the Strawberry Jello Filling:

For the Cake:

For the Lemonade Cream Cheese Layer:

For the Topping:

In a medium saucepan, set over medium-low heat, combine 3 cups strawberries, 3 tablespoons water, ¼ cup sugar, ¼ cup frozen lemonade concentrate, zest and juice of 1 lemon. Stir well, cover and cook until strawberries are softened and liquid is deep red, about 10 minutes. Pour the liquid over a strainer and into a bowl and add 2 tablespoons strawberry gelatin into the liquid. Whisk well until gelatin dissolves and allow mixture to cool to room temperature, 30-40 minutes. (Discard the strawberry solids or use for another recipe.)

For the Strawberry Filling:

In the bowl of an electric mixer, add cream cheese, ½ cup frozen lemonade concentrate, ¼ cup powdered sugar and the zest & juice of 1 lemon. Beat on medium speed until smooth and creamy.

For the Lemonade Cream Cheese Layer:

Spray a 9×13-inch cake pan with nonstick baking spray.

Set oven rack to middle position and heat oven to 350 degrees F.

In the bowl of a stand mixer, combine cake mix, ¼ cup frozen lemonade concentrate, ¾ cup water, 1/3 cup sour cream, 3 eggs and zest of 1 lemon. Beat together, on medium speed, for 2 minutes and pour the batter into the prepared pan. Bake according to cake package directions or until toothpick inserted in the middle comes out clean (about 25-30 minutes). Transfer cake to a wire rack to cool completely. When cooled, use a thin handle of a wooden spoon to poke about 35-40 holes all around the top of the cake.

When the strawberry gelatin mixture has cooled to room temperature, slowly pour (or spoon) it over and into the holes in the cooled cake.

Cover with plastic wrap (keep the plastic wrap from touching the cake, if possible) and refrigerate 30 minutes before adding the Lemonade Cream Cheese Layer.

When the cake is ready, spread the Lemonade Cream Cheese mixture on top and smooth it out.

Cover with plastic wrap and refrigerate at least 4 hours or up to 2 days.

When ready to serve, decorate the top with whipped cream, fresh strawberries and colored sanding sugar.

For the Cake:

**(Total lemons and frozen lemonade for this cake; 4 medium lemons and 1 (12 ounce) can frozen lemonade concentrate)

I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

# data[].attributes.attachment_link.description
By: Becky Hardin This post may contain affiliate links. Please read my disclosure policy. This strawberry lemonade poke cake is the perfect summer dessert. It's fun, it's flavorful, and it's easy to make ahead of time. Everyone will love this beautiful cake! Everyone loves a nice glass of strawberry lemonade in the summertime.

# data[].attributes.body
My favorite soup is chicken tortilla soup and every winter and fall we make it.
Autumn Castle

# data[].attributes.attachment_link.readable_text
Chicken Tortilla Soup is the perfect easy weeknight dinner. Full of shredded chicken, corn, beans, and homemade tortilla strips, this soup is a meal in itself. It's comforting, hearty, and filling.

What's even better? Just like our Taco Soup and Beef Chili, this Chicken Tortilla Soup Recipe comes together in one pot.

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

Hi there! My name is Natalya and I run the blog Momsdish. If you already follow me, you know I can't get enough of easy meals that require simple ingredients

Easy Chicken Tortilla Soup:

Chicken tortilla soup is like a taco in soup form. Its rich tomato and chicken broth pairs perfectly with chunky veggies, shredded chicken, beans and sweet corn.

You can sprinkle some tortilla strips right on top with a healthy handful of cheese, or pair the dish with soft Dinner Rolls.

Tips For Tortilla Soup:

Use Leftover Chicken. Have a rotisserie chicken hanging out in your fridge? What about some leftover chicken breasts you don't know what to do with? You can always use leftover chicken to make a fresh batch of Chicken Tortilla Soup.

Bone Broth Makes All The Difference. Use low-sodium bone broth or easily make your own chicken broth.

Adjust The Spice. Do you like it spicy? Add some extra jalapeños into the mix.

Save Time With Canned Corn And Beans. Speed up the cooking time by using canned corn and beans.

Cut Avocado Right Before Serving. To keep your avocado from browning, cut it right before you serve the soup

Season To Taste. Depending on the tomatoes and broth you use, you may need to adjust the salt to taste at the end.

To Make Crispy Tortilla Strips:

Pan Frying: Preheat a pan with 1/4 cup oil over medium-high heat. Cut 8 (6″) corn tortillas into thin strips and fry them in a couple of batches, adding more oil as needed. Remove from the pot and let drain on a paper-towel-lined plate.

To Bake: Toss tortilla strips in a bowl with 2 Tbsp oil until well coated. Bake on a cookie sheet in a single layer at 350˚F for 15 minutes.

How To Make Chicken Tortilla Soup:

1. Place a soup pot or dutch oven over medium-high heat. Add 1 Tbsp oil and sautee chopped onion, garlic, and jalapeno until tender.

2. Add chicken breasts and remaining soup ingredients to the pot. Bring to a boil then simmer for 25 minutes.

3. Remove the chicken to a bowl and shred it with 2 forks. Return chicken to the pot and simmer 5 minutes then add lime juice.

4. Serve the soup with homemade tortilla strips, chopped avocado, fresh cilantro, and lime wedges.

Make-Ahead Tip: the broth gets more and more flavorful the longer it marinates in itself. Can you say delicious leftovers? Make a big batch of tortilla soup and eat it for lunch throughout the week.

Serving Chicken Tortilla Soup:

The only thing that makes Chicken Tortilla Soup taste even better are the toppings. These are our favorites:

Sour cream

Homemade tortilla strips

Shredded cheddar cheese

Cilantro

Avocado

Lime wedges

Jalapeno, sliced or diced

Storing Leftover Soup:

Refrigerator: Store your leftover soup without toppings in an airtight container in the fridge. It should stay fresh for 3-4 days.

Freezer: You can also freeze your soup in an airtight container for up to two months. When you are ready to eat it, allow it to thaw in the fridge overnight. Reheat soup by bringing it to a boil in a saucepan.

More Soup Recipes You'll Love:

Chicken Tortilla Soup Recipe

Chicken Tortilla Soup is the perfect, cold weather weeknight dinner. What's even better? It comes together in one pot.

Tortilla Strips:

Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.

Chicken Tortilla Soup:

Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.

Add whole chicken breasts, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.

Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.

Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.

Chicken Tortilla Soup Recipe

* Percent Daily Values are based on a 2000 calorie diet.

Natalya Drozhzhin

Natalya is a food blogger who founded Momsdish.com to make cooking easier. Growing up on a farm in Ukraine, Natalya was inspired by the amazing dishes that were prepared using simple ingredients. Natalya is most notably known for making cooking approachable for any person.
Read more posts by Natalya

# data[].attributes.attachment_link.title
Chicken Tortilla Soup Recipe - NatashasKitchen.com

# data[].attributes.attachment_link.description
Chicken Tortilla Soup is so satisfying with shredded chicken, corn, beans, and tortilla strips. Tortilla soup is an easy weeknight dinner.

# data[].attributes.body
My mom also make Devil's food every year for my dad's birthday and she always adds raspberries and blueberries on  top of it.
-Autumn Castle

# data[].attributes.attachment_link.readable_text
If you love chocolate cake, you have to try this sinfully delicious recipe for Devil's Food Cake! It's an old-fashioned recipe that's intensely rich, moist yet dense, and totally decadent! Exploding with rich chocolate flavor and covered in chocolate frosting, it's sure to become your favorite chocolate cake recipe!

Devil's Food Cake Recipe

Welcome to week 2 of CHOCOLATE MONTH! And today we're diving into a classic recipe that's a total indulgence and 100% worth the splurge: Devil's Food Cake!

Can you believe when I was a kid I refused to eat this cake because the I thought the name was weird?! And, if I'm being 100% honest, because I was really scared of the devil. And I wanted NOTHING to do with his cake. A little fact my mom would be very proud of!

But seriously, the amount of years I passed over this cake kills me! Thankfully, I know better now and this quirky named but totally delicious dessert is now on regular rotation in our household!

What the heck is Devil's Food Cake?

I absolutely love knowing the history behind recipes and their names, so naturally I had to investigate the origins of Devil's Food Cake and share with you!

So here's the deal: Devil's Food Cake rose in popularity in the 1900's. A time when it was very normal to give desserts dramatic names! Many believe the name was inspired by the cakes slightly red hue and sinfully decadent nature. Although it's certainly a lot less devilishly red than red velvet cake! It's more an orangey red from the cocoa powder.

One of the few solid facts available is that in 1902, the recipe was published for the first time in an American cookbook called Mrs. Rorer's New Cookbook. The recipe was developed by Sarah Tyson Rorer's and it quickly spread across the country, becoming staple dessert in many households.

And the rest, as they say, is history!

What Ingredients do I need for Devils' Food Cake?

Because I wanted this cake to be easy for any baker to whip up, I developed this recipe with an emphasis on using basic ingredients almost everyone has on hand, or can find easily at their local grocery!

The dry ingredients are all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This flour mixture should be sifted before adding it to the batter! This extra step helps avoid any large lumps or pockets of dry ingredients, which could lead to over mixing. Or worse... unincorporated ingredients.

Our liquid/non dry ingredients are oil, butter, eggs, vanilla extract, sour cream, and hot coffee. This combination yields an extremely moist cake! And unfortunately, I cannot recommend substitutes if you want your cake to come out exactly like this one! That said, full-fat Greek yogurt can work as a sour cream substitute in a pinch. It won't be exactly the same, but it's as close as you're going to get!

How about for the Frosting?

The frosting for this cake is a true star! Made with high-quality chopped chocolate, heavy cream, butter, vanilla, and just a touch of corn syrup. It's thick, not too sweet, and melts in your mouth! And the corn syrup gives it a lovely shine!

One thing to note: this frosting needs to firm up in the refrigerator for at least an hour before being spread, so be sure to make it in advance. The good news? You can make this up to 24 hours in advances, and then let it soften to room temperature before using.

If this frosting is too indulgent, you can always use a cream cheese frosting or meringue buttercream instead!

Let's Bake Cake!

Ok, so first things first: preheat your oven to 350 degrees (F). I mention this because most ovens take about 30 minutes to actually preheat, so it's best to do before you begin baking.

Next, prepare your pans! You'll need two 9″ round pans for this recipe, plus parchment paper and baking spray for lining and coating them. No one wants a stuck cake!

Once your pans are ready, you'll sift those dry ingredients! Then you'll beat your butter and sugars together until the mixture is light and fluffy. This will take about 4 minutes, and you may need to stop the mixer and scrape down the sides and bottom of the bowl once in a while!

Next add the eggs, one at a time, and then add the vanilla and beat until combined.

Toss in the dry ingredients, alternating with the oil and sour cream, and beat until just combined! You want to stop mixing when you can see the lightest trail of dry ingredients! And finally, pour in your hot coffee. Let the hot liquids sit, undisturbed, on top of the batter for 30 seconds, then stir until smooth!

Divide the batter into the baking pans and bake for about 40 to 45 minutes. Then cook the cakes - in the pans - and on a wire rack for 20 minutes before removing the cakes from the pans. Then cool completely before frosting!

Make the Frosting!

Place your chopped chocolate in a medium bowl. Boil your cream and corn syrup, then pour over the chopped chocolate! Pour the cream into the bowl and whisk smooth and glossy! Now, using an electric mixer, and beat in the butter on low to medium speed. Be sure to beat in the butter slowly, and mix until it's fully incorporated into the frosting! Then pop it in the fridge until it's firm enough to spread!

Assembly 101

Once your cakes are cooled and your frosting is firm, you're ready to assemble!

The first step is to cut each cake layer in half horizontally. It's best to use a serrated knife for this task! You'll also want to use the knife to serve off any domed parts on the tops of the cake. Set all of these cake scraps aside, we'll use them later to decorate!

Place one cake layer on a cake plate and spread about 1/2 cup of frosting on top of it, being sure it covers the surface completely. Top with another layer of cake, and repeat the frosting and layering process, ending with the last layer of cake on top. At this point, you'll spread the remaining frosting over the top and sides of the cake. I like to use an offset spatula to do this!

How long will this Last?

This cake is MASSIVE! But thankfully, it stores beautifully! Just keep the cake in the fridge and bring it to room temperature before serving. It will keep for about 5 days!

More Chocolate Cake Recipes:

Old-Fashioned Devil's Food Cake

Ashley Manila

# data[].attributes.attachment_link.title
Old-Fashioned Devil's Food Cake - Baker by Nature

# data[].attributes.attachment_link.description
If you love chocolate cake, you have to try this sinfully delicious recipe for Devil's Food Cake! It's an old-fashioned recipe that's intensely rich, moist yet dense, and totally decadent! Exploding with rich chocolate flavor and covered in chocolate frosting, it's sure to become your favorite chocolate cake recipe!

# data[].attributes.body
my dad make's this on special occasion's, it has a layer of meat, on top of that vegetables, mash potatoes, and cheese to finish it off.

# data[].attributes.body
My mom always makes cheesecake on special events specifically  caramel because that's mine and my sister's favorite cheesecake.
-Autumn Castle

# data[].attributes.attachment_link.readable_text
(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22ChannelLinks_ba8ddd40-583a-427d-ae0b-a1d9c487a514\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3afalse,\x22deferType\x22\x3a\x22None\x22,\x22deferId\x22\x3a\x22r1dbf8a3aa3004fa2853e775a508914ea\x22,\x22deferredContainerId\x22\x3a\x22\x2fchannelLinks\x22,\x22deferredContainerView\x22\x3anull\x7d,\x22viewName\x22\x3a\x22ChannelLinks\x22\x7d'); var configuration = {}; var moduleName = 'channelLinks'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22RatingAndReviewCounts_3f096167-8a59-43c4-961a-84f57d84be42\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3afalse,\x22deferType\x22\x3a\x22None\x22,\x22deferId\x22\x3a\x22r5d512481cf454cafafcd2936519cc011\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpRatingAndReview\x22,\x22deferredContainerView\x22\x3anull\x7d,\x22viewName\x22\x3a\x22RatingAndReviewCounts\x22\x7d'); var configuration = {}; var moduleName = 'ratingAndReviewCounts'; var isVueModule = false; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22ActionToolbar_5195e0b3-412b-407e-af35-d964785146d3\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3afalse,\x22deferType\x22\x3a\x22None\x22,\x22deferId\x22\x3a\x22r344748904f454f90a083041c95f174a5\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2finlineActionToolbarMobile\x22,\x22deferredContainerView\x22\x3anull\x7d,\x22viewName\x22\x3a\x22ActionToolbar\x22\x7d'); var configuration = {"contentId":"1ae97a40-cb56-4a43-b750-82f7f2b671ff","toolbarSettings":{"id":"5195e0b3-412b-407e-af35-d964785146d3","registrationUrl":"/sitecore/Content/Home/register/reg-fp","regAction":"FAVORITE","eSourceCode":11275,"useModalRegistration":false,"namePassedToEvents":"RDPToolbarBODY","buttons":[{"addFavoriteErrorMessage":"Sorry, something went wrong. Please save again.","removeFavoriteErrorMessage":"Error occurred while removing from favorites","registrationUrl":"/sitecore/Content/Home/register/reg-fp","regAction":"FAVORITE","eSourceCode":11275,"isCurrentUserAnonymous":false,"isFavoriteItem":false,"id":"d7038a1d-89e2-4d35-91a8-dba809fc2851","allowedForAnonymousUsers":false,"type":"Favorite","displayName":"Save Recipe","namePassedToEvents":"Favorite","cssClassName":"atButtonFavorite"},{"providerName":"pinterest","providerNamePassedToEvents":"Pinterest","privacyOptOut":false,"privacyOptOutMessage":"
\n
This feature is not available with your current cookie settings.
\n
You can update your privacy settings to enable this content. Please enable "Functional Cookies" to use this feature.
\n
","shareUrlFormat":"//pinterest.com/pin/create/link/?url={0}","id":"d425bad6-ecd0-4323-ae6c-2528e0757f9f","allowedForAnonymousUsers":true,"type":"Social","displayName":"Pinterest","namePassedToEvents":"Pinterest","cssClassName":"atButtonPinterest"},{"providerName":"facebook","providerNamePassedToEvents":"Facebook","privacyOptOut":false,"privacyOptOutMessage":"
\n
This feature is not available with your current cookie settings.
\n
You can update your privacy settings to enable this content. Please enable "Functional Cookies" to use this feature.
\n
","shareUrlFormat":"//facebook.com/sharer/sharer.php?u={0}","id":"6ef95c20-c463-4c29-bcae-24e31ade2c16","allowedForAnonymousUsers":true,"type":"Social","displayName":"Facebook","namePassedToEvents":"Facebook","cssClassName":"atButtonFacebook"},{"templateId":"49ea4ab1-767d-497f-8521-8956bf53ee30","dialogHeading":"Email Recipe","emailCode":"BC_ContentEmail","dialogSettings":{"cancelButtonText":"Cancel","copyToSenderLabel":"Send a Copy to Myself","emailAddressesLabel":"* Email Address(es)","emailInstructionText":"Separate email addresses with commas","fromText":"From:","privacyPolicyText":"
©2021 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.
","requiredFieldText":"* Required","sendButtonText":"Send","senderEmailAddressLabel":"* Your Email Address","senderFirstNameLabel":"* Your First Name","sendToText":"Send To:"},"recaptchaPublicKey":"6LfU_icUAAAAALSqSjRg5hqZwbPr1b8k-_80a_S_","id":"50fce9dc-c8b1-4c53-a134-c5874edbd15e","allowedForAnonymousUsers":true,"type":"Email","displayName":"Email","namePassedToEvents":"Email","cssClassName":"atButtonEmail"}],"isSticky":false},"userSettings":{"isCurrentUserAnonymous":true,"isFavoriteItem":false,"privacyOptOut":false},"pageAttributes":{"title":"Salted Caramel Cheesecake","description":"For a special-occasion dessert, this sweet and salty cheesecake can't be beat. Your guests will be impressed!","image":"https://images-gmi-pmc.edge-generalmills.com/56656110-c781-4d24-976e-45baee8af49f.jpg","url":"http%3a%2f%2fwww.bettycrocker.com%2frecipes%2fsalted-caramel-cheesecake%2f1ae97a40-cb56-4a43-b750-82f7f2b671ff","contentType":"Recipe","contentId":"1ae97a40-cb56-4a43-b750-82f7f2b671ff"}}; var moduleName = 'actionToolbar'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

Prep 50 min

Total 9 hr 20 min

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22ThirdPartyScript_35eaf3a1-8d63-41ff-a5a8-30abc4568cc0\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22r232676e5ca4a4db699710841a81fcdb5\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpBuyNowTop\x22,\x22deferredContainerView\x22\x3a\x22ThirdPartyScript\x22\x7d,\x22viewName\x22\x3a\x22ThirdPartyScript\x22\x7d'); var configuration = {"placeholderName":"rdpBuyNowTop","domContent":"

","scriptContent":"https://cdn.whisk.com/sdk/shopping-list.js","onLoadScript":"var whisk = window.whisk || {};\r\nwhisk.queue = whisk.queue || [];\r\nvar whiskViewEventHasFired = window.whiskViewEventHasFired || false;\r\n\r\nvar whiskcontainer = document.getElementById("whisk-target-container-rdp-top");\r\nif (whiskcontainer != null) {\r\n\r\n whisk.queue.push(function () {\r\n whisk.shoppingList.defineWidget("whisk-target-container-rdp-top", {\r\n trackingId: "wx-75324683-e4b28ed8", // social share bar button\r\n whiteLabel: "bettycrocker"\r\n });\r\n\r\n whisk.events.subscribe("whisk-target-container-rdp-top", "view", function (type, data) {\r\n if (!whiskViewEventHasFired) {\r\n whiskViewEventHasFired = true;\r\n GeneralMills.Analytics.raiseEvent({\r\n EventType: "Buy_view",\r\n VendorExperience: "Whisk_recipe"\r\n });\r\n }\r\n });\r\n\r\n whisk.events.subscribe("whisk-target-container-rdp-top", "click", function (type, data) {\r\n GeneralMills.Analytics.raiseEvent({\r\n EventType: "Buy_click",\r\n Position: "Inline Toolbar",\r\n VendorExperience: "Whisk_recipe"\r\n });\r\n });\r\n\r\n });\r\n\r\n whisk.queue.push(function () {\r\n whisk.display("whisk-target-container-rdp-top");\r\n });\r\n}"}; var moduleName = 'thirdPartyScript'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22ActionToolbar_7cb1db4f-976e-4828-8827-fca6f44eeda4\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3afalse,\x22deferType\x22\x3a\x22None\x22,\x22deferId\x22\x3a\x22r680d690d983b440b89b3f1a78d7fd23b\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2finlineActionToolbarDesktop\x22,\x22deferredContainerView\x22\x3anull\x7d,\x22viewName\x22\x3a\x22ActionToolbar\x22\x7d'); var configuration = {"contentId":"1ae97a40-cb56-4a43-b750-82f7f2b671ff","toolbarSettings":{"id":"7cb1db4f-976e-4828-8827-fca6f44eeda4","registrationUrl":"/sitecore/Content/Home/register/reg-fp","regAction":"FAVORITE","eSourceCode":11275,"useModalRegistration":false,"namePassedToEvents":"RDPToolbarBODY","buttons":[{"addFavoriteErrorMessage":"Sorry, something went wrong. Please save again.","removeFavoriteErrorMessage":"Error occurred while removing from favorites","registrationUrl":"/sitecore/Content/Home/register/reg-fp","regAction":"FAVORITE","eSourceCode":11275,"isCurrentUserAnonymous":false,"isFavoriteItem":false,"id":"a4fff957-6f0a-4e2f-820f-3f2cfbceef64","allowedForAnonymousUsers":false,"type":"Favorite","displayName":"Save","namePassedToEvents":"Favorite","cssClassName":"atButtonFavorite"},{"layoutParameter":"p%3d1","id":"be734732-3817-43ea-bf6e-636d3876b6ce","allowedForAnonymousUsers":true,"type":"Print","displayName":"Print","namePassedToEvents":"Print","cssClassName":"atButtonPrint"},{"providerName":"pinterest","providerNamePassedToEvents":"Pinterest","privacyOptOut":false,"privacyOptOutMessage":"
\n
This feature is not available with your current cookie settings.
\n
You can update your privacy settings to enable this content. Please enable "Functional Cookies" to use this feature.
\n
","shareUrlFormat":"//pinterest.com/pin/create/link/?url={0}","id":"58ba9650-477b-4abe-bb46-1a60912cc27c","allowedForAnonymousUsers":true,"type":"Social","displayName":"Pinterest","namePassedToEvents":"Pinterest","cssClassName":"atButtonPinterest"},{"providerName":"facebook","providerNamePassedToEvents":"Facebook","privacyOptOut":false,"privacyOptOutMessage":"
\n
This feature is not available with your current cookie settings.
\n
You can update your privacy settings to enable this content. Please enable "Functional Cookies" to use this feature.
\n
","shareUrlFormat":"//facebook.com/sharer/sharer.php?u={0}","id":"9e7892b7-5ea2-441b-ab66-55a566402b31","allowedForAnonymousUsers":true,"type":"Social","displayName":"Facebook","namePassedToEvents":"Facebook","cssClassName":"atButtonFacebook"},{"templateId":"49ea4ab1-767d-497f-8521-8956bf53ee30","dialogHeading":"Email Recipe","emailCode":"BC_ContentEmail","dialogSettings":{"cancelButtonText":"Cancel","copyToSenderLabel":"Send a Copy to Myself","emailAddressesLabel":"* Email Address(es)","emailInstructionText":"Separate email addresses with commas","fromText":"From:","privacyPolicyText":"
©2021 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.
","requiredFieldText":"* Required","sendButtonText":"Send","senderEmailAddressLabel":"* Your Email Address","senderFirstNameLabel":"* Your First Name","sendToText":"Send To:"},"recaptchaPublicKey":"6LfU_icUAAAAALSqSjRg5hqZwbPr1b8k-_80a_S_","id":"c9d11c79-b5b2-4bf4-be97-50bf9b3a44dc","allowedForAnonymousUsers":true,"type":"Email","displayName":"Email","namePassedToEvents":"Email","cssClassName":"atButtonEmail"}],"isSticky":false},"userSettings":{"isCurrentUserAnonymous":true,"isFavoriteItem":false,"privacyOptOut":false},"pageAttributes":{"title":"Salted Caramel Cheesecake","description":"For a special-occasion dessert, this sweet and salty cheesecake can't be beat. Your guests will be impressed!","image":"https://images-gmi-pmc.edge-generalmills.com/56656110-c781-4d24-976e-45baee8af49f.jpg","url":"http%3a%2f%2fwww.bettycrocker.com%2frecipes%2fsalted-caramel-cheesecake%2f1ae97a40-cb56-4a43-b750-82f7f2b671ff","contentType":"Recipe","contentId":"1ae97a40-cb56-4a43-b750-82f7f2b671ff"}}; var moduleName = 'actionToolbar'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22WakeLock_3f096167-8a59-43c4-961a-84f57d84be42\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3afalse,\x22deferType\x22\x3a\x22None\x22,\x22deferId\x22\x3a\x22r06235f0acf3645aca5728a02b5540d26\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpWakeLockTop\x22,\x22deferredContainerView\x22\x3anull\x7d,\x22viewName\x22\x3a\x22WakeLock\x22\x7d'); var configuration = {"heading":"Ready to Make?","button":{"errorMessage":"","id":"523a67d2-ffc5-4007-ae4d-c925bb4a723e","allowedForAnonymousUsers":true,"type":"WakeLock","displayName":"Keep Screen On","namePassedToEvents":"Wakelock","cssClassName":"atButtonWakeLock"}}; var moduleName = 'wakeLockShared'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22ActionToolbar_b813a84e-07a7-4d8b-9117-e6abc6d4b730\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3afalse,\x22deferType\x22\x3a\x22None\x22,\x22deferId\x22\x3a\x22r7acaa903ae034a3399d7f5f2fff5d504\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2fdockingActionToolbar\x22,\x22deferredContainerView\x22\x3anull\x7d,\x22viewName\x22\x3a\x22ActionToolbar\x22\x7d'); var configuration = {"contentId":"1ae97a40-cb56-4a43-b750-82f7f2b671ff","toolbarSettings":{"id":"b813a84e-07a7-4d8b-9117-e6abc6d4b730","registrationUrl":"/sitecore/Content/Home/register/reg-fp","regAction":"FAVORITE","eSourceCode":11275,"useModalRegistration":false,"namePassedToEvents":"RDPToolbarSTICKY","buttons":[{"addFavoriteErrorMessage":"Sorry, something went wrong. Please save again.","removeFavoriteErrorMessage":"Error occurred while removing from favorites","registrationUrl":"/sitecore/Content/Home/register/reg-fp","regAction":"FAVORITE","eSourceCode":11275,"isCurrentUserAnonymous":false,"isFavoriteItem":false,"id":"a4fff957-6f0a-4e2f-820f-3f2cfbceef64","allowedForAnonymousUsers":false,"type":"Favorite","displayName":"Save","namePassedToEvents":"Favorite","cssClassName":"atButtonFavorite"},{"scriptUrl":"https://cdn.whisk.com/sdk/shopping-list.js","onLoadFunction":"var whisk = window.whisk || {};\r\nwhisk.queue = whisk.queue || [];\r\nwhisk.queue.push(function () {\r\n whisk.shoppingList.addRecipeToList({\r\n recipeUrl: window.location.href.replace('q.bettycrocker.com', 'bettycrocker.com'),\r\n trackingId: "wx-75324683-8f1f0fa2", // new action toolbar button ID\r\n whiteLabel: "bettycrocker"\r\n });\r\n GeneralMills.Analytics.raiseEvent({\r\n EventType: "Buy_click",\r\n Position: "Floating Toolbar",\r\n VendorExperience: "Whisk_recipe"\r\n });\r\n});\r\n","privacyOptOutMessage":"
\n
This feature is not available with your current cookie settings.
\n
You can update your privacy settings to enable this content. Please enable all cookies to use this feature.
\n
","scriptId":"recipeBuyNow","id":"5e7573b3-5485-4f32-97a1-2d60f9c8c826","allowedForAnonymousUsers":true,"type":"ThirdPartyScript","displayName":"Shop","namePassedToEvents":"Shop Recipe","cssClassName":"atButtonShop "},{"nestedButtons":[{"layoutParameter":"p%3d1","id":"98548857-9ea5-41f8-b70a-20ef90fe2d99","allowedForAnonymousUsers":true,"type":"Print","displayName":"Print Recipe","namePassedToEvents":"Print","cssClassName":"atButtonPrint"},{"providerName":"pinterest","providerNamePassedToEvents":"Pinterest","privacyOptOut":false,"privacyOptOutMessage":"
\n
This feature is not available with your current cookie settings.
\n
You can update your privacy settings to enable this content. Please enable "Functional Cookies" to use this feature.
\n
","shareUrlFormat":"//pinterest.com/pin/create/link/?url={0}","id":"7f8a6497-3b9d-43cb-872c-3da85fbaceb6","allowedForAnonymousUsers":true,"type":"Social","displayName":"Save To Pinterest","namePassedToEvents":"Pinterest","cssClassName":"atButtonPinterest"},{"templateId":"49ea4ab1-767d-497f-8521-8956bf53ee30","dialogHeading":"Email Recipe","emailCode":"BC_ContentEmail","dialogSettings":{"cancelButtonText":"Cancel","copyToSenderLabel":"Send a Copy to Myself","emailAddressesLabel":"* Email Address(es)","emailInstructionText":"Separate email addresses with commas","fromText":"From:","privacyPolicyText":"
©2021 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.
","requiredFieldText":"* Required","sendButtonText":"Send","senderEmailAddressLabel":"* Your Email Address","senderFirstNameLabel":"* Your First Name","sendToText":"Send To:"},"recaptchaPublicKey":"6LfU_icUAAAAALSqSjRg5hqZwbPr1b8k-_80a_S_","id":"5ef619b2-a9b2-4072-a3e4-c4e4402224d1","allowedForAnonymousUsers":true,"type":"Email","displayName":"Share via Email","namePassedToEvents":"Email","cssClassName":"atButtonEmail"},{"providerName":"facebook","providerNamePassedToEvents":"Facebook","privacyOptOut":false,"privacyOptOutMessage":"
\n
This feature is not available with your current cookie settings.
\n
You can update your privacy settings to enable this content. Please enable "Functional Cookies" to use this feature.
\n
","shareUrlFormat":"//facebook.com/sharer/sharer.php?u={0}","id":"2fa7de19-0825-4451-91e1-31c9dd5a63ba","allowedForAnonymousUsers":true,"type":"Social","displayName":"Share on Facebook","namePassedToEvents":"Facebook","cssClassName":"atButtonFacebook"},{"successMessage":"Copied.","errorMessage":"Press Ctrl+C and Enter to copy to clipboard","successMessageDuration":3000,"errorMessageDuration":10000,"id":"f6562643-f31f-40df-afa6-84c83880fff0","allowedForAnonymousUsers":true,"type":"CopyLink","displayName":"Copy Link","namePassedToEvents":"Copy","cssClassName":"atButtonCopyLink"}],"id":"43fd149f-8aec-46c1-ae23-dc71c543747d","allowedForAnonymousUsers":true,"type":"Reveal","displayName":"Share","namePassedToEvents":"Share","cssClassName":"atButtonReveal"},{"errorMessage":"","id":"523a67d2-ffc5-4007-ae4d-c925bb4a723e","allowedForAnonymousUsers":true,"type":"WakeLock","displayName":"Keep Screen On","namePassedToEvents":"Wakelock","cssClassName":"atButtonWakeLock"}],"isSticky":true},"userSettings":{"isCurrentUserAnonymous":true,"isFavoriteItem":false,"privacyOptOut":false},"pageAttributes":{"title":"Salted Caramel Cheesecake","description":"For a special-occasion dessert, this sweet and salty cheesecake can't be beat. Your guests will be impressed!","image":"https://images-gmi-pmc.edge-generalmills.com/56656110-c781-4d24-976e-45baee8af49f.jpg","url":"http%3a%2f%2fwww.bettycrocker.com%2frecipes%2fsalted-caramel-cheesecake%2f1ae97a40-cb56-4a43-b750-82f7f2b671ff","contentType":"Recipe","contentId":"1ae97a40-cb56-4a43-b750-82f7f2b671ff"}}; var moduleName = 'actionToolbar'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

For a special-occasion dessert, this sweet and salty cheesecake can't be beat. Your guests will be impressed!

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22RecipeIntro_3f096167-8a59-43c4-961a-84f57d84be42\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3afalse,\x22deferType\x22\x3a\x22None\x22,\x22deferId\x22\x3a\x22rd60c882d66944f45941309274b986e57\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpIntro\x22,\x22deferredContainerView\x22\x3anull\x7d,\x22viewName\x22\x3a\x22RecipeIntro\x22\x7d'); var configuration = {}; var moduleName = 'expandableTextContainer'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

Ingredients

Crust

Filling

Caramel Sauce

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22RecipeIngredients_3f096167-8a59-43c4-961a-84f57d84be42\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3afalse,\x22deferType\x22\x3a\x22None\x22,\x22deferId\x22\x3a\x22r87b1a063231d4dbfbc9801752da98fd7\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpIngredients\x22,\x22deferredContainerView\x22\x3anull\x7d,\x22viewName\x22\x3a\x22RecipeIngredients\x22\x7d'); var configuration = {}; var moduleName = 'recipeIngredients'; var isVueModule = false; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22ThirdPartyScript_a79cfa13-5ae2-418b-98d6-5a5802cc39a3\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22rd874d253777e4fd1846e2b99bbe9128e\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpBuyNow\x22,\x22deferredContainerView\x22\x3a\x22ThirdPartyScript\x22\x7d,\x22viewName\x22\x3a\x22ThirdPartyScript\x22\x7d'); var configuration = {"placeholderName":"rdpBuyNow","domContent":"

","scriptContent":"https://cdn.whisk.com/sdk/shopping-list.js","onLoadScript":"var whisk = window.whisk || {};\r\nwhisk.queue = whisk.queue || [];\r\nvar whiskViewEventHasFired = window.whiskViewEventHasFired || false;\r\n\r\nvar whiskcontainer = document.getElementById("whisk-target-container-rdp");\r\nif (whiskcontainer != null) {\r\n\r\n whisk.queue.push(function () {\r\n whisk.shoppingList.defineWidget("whisk-target-container-rdp", {\r\n trackingId: "wx-75324683-6e5f641e",\r\n whiteLabel: "bettycrocker"\r\n });\r\n\r\n whisk.events.subscribe("whisk-target-container-rdp", "view", function (type, data) {\r\n if (!whiskViewEventHasFired) {\r\n whiskViewEventHasFired = true;\r\n GeneralMills.Analytics.raiseEvent({\r\n EventType: "Buy_view",\r\n VendorExperience: "Whisk_recipe"\r\n });\r\n }\r\n });\r\n\r\n whisk.events.subscribe("whisk-target-container-rdp", "click", function (type, data) {\r\n GeneralMills.Analytics.raiseEvent({\r\n EventType: "Buy_click",\r\n Position: "Ingredients",\r\n VendorExperience: "Whisk_recipe"\r\n });\r\n });\r\n\r\n });\r\n\r\n whisk.queue.push(function () {\r\n whisk.display("whisk-target-container-rdp");\r\n });\r\n}"}; var moduleName = 'thirdPartyScript'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

Steps

Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Grease inside bottom and side of pan with shortening. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.

Meanwhile, in large bowl, beat cream cheese and 1 cup brown sugar with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. Add 3/4 cup whipping cream and 1/4 cup coffee syrup; beat until blended. Pour filling over crust.

Bake at 300°F 1 hour 10 minutes to 1 hour 20 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.

In 2-quart saucepan, melt 1/2 cup butter over medium heat. Add 1 1/4 cups brown sugar and 2 tablespoons coffee syrup. Heat to boiling; cook and stir 1 minute until sugar dissolves. Stir in 1/2 cup whipping cream; return to boiling. Remove from heat. Cool 10 minutes.

To serve, run small metal spatula around edge of springform pan; carefully remove foil and side of pan. Cut cheesecake into slices. Drizzle caramel sauce over slices; sprinkle with salt. Cover; refrigerate any remaining cheesecake.

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22RecipeSteps_3f096167-8a59-43c4-961a-84f57d84be42\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22rcd8d45706e104e96a4c3f1856d45477d\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpSteps\x22,\x22deferredContainerView\x22\x3a\x22RecipeDetail\x22\x7d,\x22viewName\x22\x3a\x22RecipeSteps\x22\x7d'); var configuration = {"initAreImagesHidden":false,"hideImagesEventName":"HideStepShots","showImagesEventName":"ShowStepShots","hideImagesButtonText":"Hide Images","showImagesButtonText":"Show Images","hideImagesClass":"rdpHideStepImages"}; var moduleName = 'recipeStepShots'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

Tips from the Betty Crocker Kitchens

Caramel-flavored coffee syrup can be found by the coffees and teas in the grocery store.

The caramel sauce can be made ahead. Store it covered in a microwavable bowl in the refrigerator until serving. Just before serving, uncover bowl and microwave on High for 2 minutes 30 seconds to 3 minutes 30 seconds, stirring occasionally, until the sauce comes to a full boil. Watch carefully so the sauce doesn't boil over the edge of the bowl.

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22RecipeTipsNonPrint_3f096167-8a59-43c4-961a-84f57d84be42\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22Simple\x22,\x22deferId\x22\x3a\x22rff1f8d7831814df8a6cda36d1e5be7fd\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpTips\x22,\x22deferredContainerView\x22\x3a\x22RecipeDetail\x22\x7d,\x22viewName\x22\x3a\x22RecipeTipsNonPrint\x22\x7d'); var configuration = {}; var moduleName = 'expandableTextContainer'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

Nutrition

510 Calories, 34g Total Fat, 5g Protein, 47g Total Carbohydrate, 41g Sugars

Show less - See full nutrition facts +

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22RecipeNutritionNonPrint_3f096167-8a59-43c4-961a-84f57d84be42\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22Simple\x22,\x22deferId\x22\x3a\x22r8dc3dd1ee36641e098273b3ebc38d61f\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpNutrition\x22,\x22deferredContainerView\x22\x3a\x22RecipeDetail\x22\x7d,\x22viewName\x22\x3a\x22RecipeNutritionNonPrint\x22\x7d'); var configuration = {"initIsExpanded":false,"expandEventName":"NutritionExpand","collapseEventName":"NutritionCollapse"}; var moduleName = 'recipeNutrition'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22DoubleClick_5832ff97-3e6c-423c-9693-eef9eaca48d7\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22rb6a499e726c24c47b7e732c7b7017fd9\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpFeatureAd\x22,\x22deferredContainerView\x22\x3a\x22DoubleClick\x22\x7d,\x22viewName\x22\x3a\x22DoubleClick\x22\x7d'); var configuration = {"adId":"OMP/bettycrocker/recipes/300x250_AutoRefresh_top","minPageWidth":"1000","maxPageWidth":"9999","defaultMinPageWidth":"1000","defaultMaxPageWidth":"9999","enableLyticsIntegration":true,"lyticsWaitTimeThreshold":5000,"size":"[300, 250]","refreshWhenViewed":true,"adContainerId":"9562213a-6a75-490d-a47e-d0caee4fef93","doubleClickAdContainerId":"8eba0bc7-5fa4-4210-80f6-f42cdfdd48e4","adCaptionText":"Advertisement","networkCode":"/15704463/","relevantMetadata":["Dessert"],"privacyOptOut":false,"continuesBelowText":"Recipe Continues Below"}; var moduleName = 'doubleClick'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })(); (function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22DoubleClick_0cfeeadf-8841-41d0-bcd1-f69250cf0ac4\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22r90ebb894563a42b48a1b64cde9474368\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpFeatureAd\x22,\x22deferredContainerView\x22\x3a\x22DoubleClick\x22\x7d,\x22viewName\x22\x3a\x22DoubleClick\x22\x7d'); var configuration = {"adId":"OMP/bettycrocker/recipes/728x90_top","minPageWidth":"768","maxPageWidth":"999","defaultMinPageWidth":"1000","defaultMaxPageWidth":"9999","enableLyticsIntegration":true,"lyticsWaitTimeThreshold":5000,"size":"[728, 90]","refreshWhenViewed":false,"adContainerId":"f438e66c-eae7-4fa5-9d6d-3b86905ea04f","doubleClickAdContainerId":"af7cf602-8e7b-41e3-bdb4-b7fff3bb9de8","adCaptionText":"Advertisement","networkCode":"/15704463/","relevantMetadata":["Dessert"],"privacyOptOut":false,"continuesBelowText":"Recipe Continues Below"}; var moduleName = 'doubleClick'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })(); (function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22DoubleClick_3b053ad7-affc-4295-9966-00f47602a6b3\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22red533690fe0544c7b98cf17abee11cf7\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpFeatureAd\x22,\x22deferredContainerView\x22\x3a\x22DoubleClick\x22\x7d,\x22viewName\x22\x3a\x22DoubleClick\x22\x7d'); var configuration = {"adId":"OMP/m_bettycrocker/recipes/300x250_top","minPageWidth":"299","maxPageWidth":"767","defaultMinPageWidth":"1000","defaultMaxPageWidth":"9999","enableLyticsIntegration":true,"lyticsWaitTimeThreshold":5000,"size":"[[300,250], [300,600]]","refreshWhenViewed":false,"adContainerId":"22585ba6-ff81-42cd-897e-09fa81e02fd7","doubleClickAdContainerId":"40c44d2f-0fee-4e1f-a1bd-1500be9106fc","adCaptionText":"Advertisement","networkCode":"/15704463/","relevantMetadata":["Dessert"],"privacyOptOut":false,"continuesBelowText":"Recipe Continues Below"}; var moduleName = 'doubleClick'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22RelatedContent_6baa3312-5bf3-4b63-aa78-22158dc96112\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22rb9aa5f29f6094594b1eedfee536ecb77\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpRelatedContent1\x22,\x22deferredContainerView\x22\x3a\x22RecipeDetail\x22\x7d,\x22viewName\x22\x3a\x22RelatedContent\x22\x7d'); var configuration = {"dataSourceId":"6baa3312-5bf3-4b63-aa78-22158dc96112","isCurrentUserAnonymous":true,"relatedContentList":{"contentId":"1ae97a40-cb56-4a43-b750-82f7f2b671ff","useModalRegistration":false,"regAction":"","eSrcCode":0,"items":[{"contentId":"92e5fc87-ce72-40b2-81a3-d2240d61a7c3","contentType":"Recipe","title":"Caramel Pumpkin Cheesecake","isFavorite":false,"linkUrl":"/recipes/caramel-pumpkin-cheesecake/92e5fc87-ce72-40b2-81a3-d2240d61a7c3","smallImageUrl":"//images-gmi-pmc.edge-generalmills.com/d45bafcb-5c4f-4a63-bcc6-bdd50cd292dc.jpg"},{"contentId":"f653b3ea-5195-422e-aa30-23c8089c4b16","contentType":"Recipe","title":"Pumpkin-Caramel Cheesecake","isFavorite":false,"linkUrl":"/recipes/pumpkin-caramel-cheesecake/f653b3ea-5195-422e-aa30-23c8089c4b16","smallImageUrl":"//images-gmi-pmc.edge-generalmills.com/8fe2a479-f354-49f7-ae37-6b446a21a398.jpg"},{"contentId":"14079ea8-ec39-4f4e-b301-ed381cfca732","contentType":"Recipe","title":"Caramel Cappuccino Cheesecake","isFavorite":false,"linkUrl":"/recipes/caramel-cappuccino-cheesecake/14079ea8-ec39-4f4e-b301-ed381cfca732","smallImageUrl":"//images-gmi-pmc.edge-generalmills.com/303f03e6-e641-4cc5-9c81-769e174b9b8c.jpg"},{"contentId":"393c0df9-1ac3-446e-b66e-5fe4e5e16e38","contentType":"Recipe","title":"Turtle Pumpkin Cheesecake","isFavorite":false,"linkUrl":"/recipes/turtle-pumpkin-cheesecake/393c0df9-1ac3-446e-b66e-5fe4e5e16e38","smallImageUrl":"//images-gmi-pmc.edge-generalmills.com/620ffe17-9e52-4364-b5a6-e3f78ace9317.jpg"},{"contentId":"06bdd27f-9512-4e40-b7aa-48fe1bd99353","contentType":"Recipe","title":"Caramel Cashew Cheesecake","isFavorite":false,"linkUrl":"/recipes/caramel-cashew-cheesecake/06bdd27f-9512-4e40-b7aa-48fe1bd99353","smallImageUrl":"//images-gmi-pmc.edge-generalmills.com/67209448-d03b-4d00-9262-043d41bbd340.jpg"},{"contentId":"51b0bd3e-2e0f-4bac-a8c2-4d3070f9b8d7","contentType":"Recipe","title":"Creamy Vanilla-Caramel Cheesecake","isFavorite":false,"linkUrl":"/recipes/creamy-vanilla-caramel-cheesecake/51b0bd3e-2e0f-4bac-a8c2-4d3070f9b8d7","smallImageUrl":"//images-gmi-pmc.edge-generalmills.com/46d1d6b1-ab03-44eb-8b72-6fcd2b8f689d.jpg"}]}}; var moduleName = 'relatedContent'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22RelatedContent_acef8465-9a30-4e27-9e8b-ce208a0068bc\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22r51f4fd7f53cf4872b712a87629d94b3c\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpRelatedContent1\x22,\x22deferredContainerView\x22\x3a\x22RecipeDetail\x22\x7d,\x22viewName\x22\x3a\x22RelatedContent\x22\x7d'); var configuration = {"dataSourceId":"acef8465-9a30-4e27-9e8b-ce208a0068bc","isCurrentUserAnonymous":true,"relatedContentList":{"contentId":"1ae97a40-cb56-4a43-b750-82f7f2b671ff","useModalRegistration":false,"regAction":"","eSrcCode":0,"items":[{"contentId":"e1ac7be8-c448-4cc4-a72d-2f6dc2223396","contentType":"Category","title":"Springform Pan Cheesecake Recipes","isFavorite":false,"linkUrl":"/recipes/dishes/cake-recipes/springform-pan-cheesecake-recipes","smallImageUrl":"/-/media/legacy/Images/Betty-Crocker/Recipe-Browse/Preparation/Springform-Pan/Springform-Pan-Cheesecake_layered-pumpkin-cheesecake.jpg?W=276"},{"contentId":"84379fe6-7a0d-4c6a-9d82-e8d88676a163","contentType":"Category","title":"No-Bake Cheesecake Recipes","isFavorite":false,"linkUrl":"/recipes/dishes/cheesecake-recipes/no-bake","smallImageUrl":"/-/media/legacy/Images/Betty-Crocker/Recipe-Browse/Dish/cheesecake/no-bake-cheescake-recipes_hero.jpg?W=276"},{"contentId":"8f74780c-7520-4c66-95c5-6a19d20bcb73","contentType":"Category","title":"Cheesecake Recipes","isFavorite":false,"linkUrl":"/recipes/dishes/cheesecake-recipes","smallImageUrl":"/-/media/legacy/Images/Betty-Crocker/Recipe-Browse/Dish/cheesecake/cheesecake-recipes_hero.jpg?W=276"}]}}; var moduleName = 'relatedContent'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22ConsumerGeneratedContent_3f096167-8a59-43c4-961a-84f57d84be42\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22re654c9f8fe23413ea0dba5d9721bce27\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpCgc\x22,\x22deferredContainerView\x22\x3a\x22RecipeDetail\x22\x7d,\x22viewName\x22\x3a\x22ConsumerGeneratedContent\x22\x7d'); var configuration = {"loaderScript":"https://apps.bazaarvoice.com/deployments/bettycrocker/main_site/production/en_US/bv.js","type":"RatingAndReview","language":"en","isEmailRequired":true,"isScreenNameRequired":true,"includeRatings":true}; var moduleName = 'consumerGeneratedContent'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22ConsumerGeneratedContent_3f096167-8a59-43c4-961a-84f57d84be42\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22rff65ddb7180f4cf9bcbae9cadeb9dfd1\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpCgc\x22,\x22deferredContainerView\x22\x3a\x22RecipeDetail\x22\x7d,\x22viewName\x22\x3a\x22ConsumerGeneratedContent\x22\x7d'); var configuration = {"loaderScript":"https://apps.bazaarvoice.com/deployments/bettycrocker/main_site/production/en_US/bv.js","type":"QuestionAndAnswer","language":"en","isEmailRequired":true,"isScreenNameRequired":true,"includeRatings":false}; var moduleName = 'consumerGeneratedContent'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22DoubleClick_17402628-f426-4216-8cb2-527bbb85a1a4\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22r329eb4688bab4c749d88fe72afddf7b3\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpSecondaryAd\x22,\x22deferredContainerView\x22\x3a\x22DoubleClick\x22\x7d,\x22viewName\x22\x3a\x22DoubleClick\x22\x7d'); var configuration = {"adId":"OMP/bettycrocker/recipes/300x250_bottom","minPageWidth":"1000","maxPageWidth":"9999","defaultMinPageWidth":"1000","defaultMaxPageWidth":"9999","enableLyticsIntegration":true,"lyticsWaitTimeThreshold":5000,"size":"[[300,600],[300,250]]","refreshWhenViewed":false,"adContainerId":"721888d2-a1a0-43e1-8d95-812a8d7af0d0","doubleClickAdContainerId":"2e15b3bc-dfdd-495d-9cf8-a7a3c33c9196","adCaptionText":"Advertisement","networkCode":"/15704463/","relevantMetadata":["Dessert"],"privacyOptOut":false,"continuesBelowText":"Recipe Continues Below"}; var moduleName = 'doubleClick'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })(); (function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22DoubleClick_08734287-0e98-4513-a9ae-d4ed8fcc090d\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22rf622601deeb948d99316ad3e55016a7f\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpSecondaryAd\x22,\x22deferredContainerView\x22\x3a\x22DoubleClick\x22\x7d,\x22viewName\x22\x3a\x22DoubleClick\x22\x7d'); var configuration = {"adId":"OMP/bettycrocker/recipes/728x90_bottom","minPageWidth":"768","maxPageWidth":"999","defaultMinPageWidth":"1000","defaultMaxPageWidth":"9999","enableLyticsIntegration":true,"lyticsWaitTimeThreshold":5000,"size":"[728, 90]","refreshWhenViewed":false,"adContainerId":"76634e11-5f5f-4f3e-9961-e87389126a20","doubleClickAdContainerId":"516922e4-41b9-4844-b784-f28988069baf","adCaptionText":"Advertisement","networkCode":"/15704463/","relevantMetadata":["Dessert"],"privacyOptOut":false,"continuesBelowText":"Recipe Continues Below"}; var moduleName = 'doubleClick'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })(); (function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22DoubleClick_147e3d6b-a87a-4ebe-b45b-4661cb73be28\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22rec5430fdccd94b7096c8ece4ea961241\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpSecondaryAd\x22,\x22deferredContainerView\x22\x3a\x22DoubleClick\x22\x7d,\x22viewName\x22\x3a\x22DoubleClick\x22\x7d'); var configuration = {"adId":"OMP/m_bettycrocker/recipes/300x250_bottom","minPageWidth":"299","maxPageWidth":"767","defaultMinPageWidth":"1000","defaultMaxPageWidth":"9999","enableLyticsIntegration":true,"lyticsWaitTimeThreshold":5000,"size":"[[300,250], [300,600]]","refreshWhenViewed":false,"adContainerId":"db9a5fb5-333d-45f3-9cbe-e16ddf2e135c","doubleClickAdContainerId":"7b9d3023-23df-473b-852a-63abd3255c5a","adCaptionText":"Advertisement","networkCode":"/15704463/","relevantMetadata":["Dessert"],"privacyOptOut":false,"continuesBelowText":"Recipe Continues Below"}; var moduleName = 'doubleClick'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22ThirdPartyScript_7f5ece18-f272-4507-b587-2b0170754cf5\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22r06c5e347d08846818938e75210aa0d8f\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpSecondaryAd\x22,\x22deferredContainerView\x22\x3a\x22ThirdPartyScript\x22\x7d,\x22viewName\x22\x3a\x22ThirdPartyScript\x22\x7d'); var configuration = {"placeholderName":"rdpSecondaryAd","domContent":"

","scriptContent":"//s.ntv.io/serve/load.js","onLoadScript":""}; var moduleName = 'thirdPartyScript'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22NewsletterCTA_4f217c5a-0524-4bd2-acfd-e899ad55803e\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22r4226625aabe14545a03dc400d515d637\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpMobileSubscriber\x22,\x22deferredContainerView\x22\x3a\x22RecipeDetail\x22\x7d,\x22viewName\x22\x3a\x22NewsletterCTA\x22\x7d'); var configuration = {"unsubscribedNewsletters":[{"listId":"1e34a555-89d1-45f0-8f07-b3ae6b01c03c","thumbnailImageUrl":"/-/media/Images/Shared/myaccount/newsletters/BC_Thumb157x157.png","previewUrl":"https://morpheus3.idpk.net/email_sends/9111/preview","name":"Betty's Email","isPromo":false}],"settings":{"anonymousCopy":"Subscribe for more recipe inspiration","anonymousThankYouCopy":"
Thanks! Your first email is on its way.
\n","anonymousThankYouDescriptionCopy":"
Now that you’re signed up, create an account on BettyCrocker.com to save your favorite recipes, learn more about special promotions and get inspired through Betty’s expert tips.
","anonymousButtonText":"Sign Up","anonymousEmailInvalidErrorText":"Please enter a valid email address.","anonymousSubscribeErrorText":"We encountered an error while signing you up. Please try again.","anonymousEmailAddressPlaceholderText":"Enter your email address","backgroundColor":"#EEEEEE","registrationUrl":"/register/reg-fp?RegAction=SUBSCRIBERUPGRADE&esrc=11275&returnUrl=%2frecipes%2fsalted-caramel-cheesecake%2f1ae97a40-cb56-4a43-b750-82f7f2b671ff","registrationLinkText":"Join free!","hideForSessionCookieExpiration":0,"ctaType":"StandardAnonymous","location":"Inline","userState":"Anonymous","sourceCodeOverride":0}}; var moduleName = 'newsletterCta'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22NewsletterCTA_4efe339e-6145-4499-9dd0-f5a81fd55e52\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22raf71d95fac0a400192911976ac5131e0\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpInlineSubscriber\x22,\x22deferredContainerView\x22\x3a\x22RecipeDetail\x22\x7d,\x22viewName\x22\x3a\x22NewsletterCTA\x22\x7d'); var configuration = {"unsubscribedNewsletters":[{"listId":"1e34a555-89d1-45f0-8f07-b3ae6b01c03c","thumbnailImageUrl":"/-/media/Images/Shared/myaccount/newsletters/BC_Thumb157x157.png","previewUrl":"https://morpheus3.idpk.net/email_sends/9111/preview","name":"Betty's Email","isPromo":false}],"settings":{"anonymousCopy":"With Betty by your side, you've got it made.","anonymousDescriptionCopy":"The secret ingredient is right in your inbox! Tasty trends, trusted tips and knock-it-out-of-the-park recipes you can turn to again and again.
\n

","anonymousThankYouCopy":"
Thanks! Your first email is on its way.
\n","anonymousThankYouDescriptionCopy":"
Now that you’re signed up, create an account on BettyCrocker.com to save your favorite recipes, learn more about special promotions and get inspired through Betty’s expert tips.
","anonymousButtonText":"Sign Up","anonymousEmailInvalidErrorText":"Please enter a valid email address.","anonymousSubscribeErrorText":"We encountered an error while signing you up. Please try again.","anonymousEmailAddressPlaceholderText":"Enter your email address","standardSmallImageUrl":"/-/media/Images/BC/seasonal/2021_thanksgiving/cta_bg.png","standardLargeImageUrl":"/-/media/Images/BC/seasonal/2021_thanksgiving/cta_bg.png","backgroundColor":"#333333","patternImageUrl":"/-/media/Images/BC/seasonal/2021_thanksgiving/cta_bg.png","registrationUrl":"/register/reg-fp?RegAction=SUBSCRIBERUPGRADE&esrc=11275&returnUrl=%2frecipes%2fsalted-caramel-cheesecake%2f1ae97a40-cb56-4a43-b750-82f7f2b671ff","registrationLinkText":"Join free!","hideForSessionCookieExpiration":0,"ctaType":"StandardAnonymous","location":"Rail","userState":"Anonymous","sourceCodeOverride":0}}; var moduleName = 'newsletterCta'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22DoubleClick_a64e89d5-b3d5-45ea-8f7e-3efb4a0c90ce\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22r29d1cd250a324fcdb5112d19ab1eceb6\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpTernaryAd\x22,\x22deferredContainerView\x22\x3a\x22DoubleClick\x22\x7d,\x22viewName\x22\x3a\x22DoubleClick\x22\x7d'); var configuration = {"adId":"OMP/bettycrocker/recipes/300x250_bottom2","minPageWidth":"1000","maxPageWidth":"9999","defaultMinPageWidth":"1000","defaultMaxPageWidth":"9999","enableLyticsIntegration":true,"lyticsWaitTimeThreshold":5000,"size":"[[300,600],[300,250]]","refreshWhenViewed":false,"adContainerId":"8796fba1-cb43-4908-a02e-d44252a1e0d5","doubleClickAdContainerId":"404024df-1959-41f0-aa9d-e4fa9faff31e","adCaptionText":"Advertisement","networkCode":"/15704463/","relevantMetadata":["Dessert"],"privacyOptOut":false,"continuesBelowText":"Recipe Continues Below"}; var moduleName = 'doubleClick'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();

# data[].attributes.body
Black berry pie is something my grandma brings to a thanksgiving table. Or if thanksgiving is at her house it would  already be served. But my grandma makes this by scratch.
-Anazia Lloyd

# data[].attributes.attachment_caption
Deviled eggs - have a boiled egg with fill-in

# data[].attributes.body
deviled eggs are my favorite for a holiday recipe. My mom usually cooks this for the holidays. I also know how to make  deviled eggs. Its really easy and when your done  you would just top the eggs off with paprika.
-Anazia Lloyd

# data[].attributes.body
My grandma would make this and its a perfect snack to eat any time of the day! -Benjamin Yang

# data[].attributes.attachment_link.title
Japanse Pork Buns Recipe & Video - Seonkyoung Longest

# data[].attributes.attachment_link.description
Hi guys! Today I’m gonna hare my Japanese Pork Buns recipe, Butaman! Usually Japanese pork buns called Nikuman (Meat buns) but the one I had in Love, Japan was called “Butaman”! Niku means meat and Buta means pork. I do have Chinese BBQ pork buns recipe,

# data[].attributes.attachment_link.embed_code
Japanse Pork Buns Recipe & Video

# data[].attributes.body
This is my families favorite pie to make every year and every time i go to my great grandmas she makes this pie.
_ Silvia Dellinger

# data[].attributes.attachment_link.readable_text
There are several styles of lemon icebox pie: you could bake, then refrigerate the pie, then top the lemon filling with meringue. You could use gelatin or cream cheese for a no-bake pie. Or you could start off with an easy pie crust made from saltines, gingersnaps, or vanilla wafers.

This old-fashioned lemon ice box pie recipe is based on the one served at Clancy's, a neighborhood restaurant in New Orleans. The pie filling is made with sweetened condensed milk, fresh lemon juice, and lemon zest, and it sports a classic graham cracker crust with melted butter. (Want to really go all out? Make your own crackers.) The pie is baked, cooled, and frozen right in the pie pan, which lends itself to a sherbet-like texture. Chef David Guas says this easy pie is "simple and quick, plus it keeps in the freezer for over a week; it's a great dessert to make ahead for a dinner party." He also notes that "for a creamier key lime pie-style texture, you can leave the pie out at room temperature for 10 to 15 minutes before slicing."

The garnish for this luscious lemon dessert is crème chantilly-also known as sweetened whipped cream flavored with vanilla. Pile a big mound in the center while the pie is still in the pie plate, or dollop each slice as you serve.

# data[].attributes.attachment_link.description
There are several styles of lemon icebox pie: you could bake, then refrigerate the pie, then top the lemon filling with meringue. You could use gelatin or cream cheese for a no-bake pie. Or you could start off with an easy pie crust made from saltines, gingersnaps, or vanilla wafers.

# data[].attributes.body
my dad smokes a turkey every year bc its are favorie way to cook it-Silvia Dellinger

# data[].attributes.attachment_link.readable_text
This smoked turkey recipe is a whole turkey that's coated in homemade spice rub then slow smoked to tender and juicy perfection. A super easy and impressive holiday main course that won't take up any oven space!
Looking for something a little different than your standard roasted turkey? This smoked turkey is a unique and show stopping Thanksgiving meal, but it's simple enough that even a novice cook can produce a beautiful and delicious end result.

I love to make a turkey for the holidays, but I don't love how it takes up all my oven space for hours and hours on the big day. Instead of roasting my turkey, I've started making a smoked turkey and the end result is nothing short of fabulous.

How do you smoke a turkey?

The first step is to prepare your turkey for the smoker. You can use a fresh turkey or a frozen turkey that's been completely thawed. It's best to use a smaller turkey in the 10-12 pound range. If you go with a larger turkey, you run into the potential for food safety issues. A turkey must pass through the temperature range from 40-140 degrees F within 4 hours of being in the smoker, otherwise it could start to spoil before it cooks through.

I like to stuff the cavity of my turkey with aromatics, and then coat the outside of the turkey in my homemade BBQ rub. For extra moisture and flavor, you can brine the turkey before prepping it for the smoker.

How long does it take to smoke a turkey?

Smoking a turkey can be a long process, so be sure to start early in the day so that the turkey will be done by dinner time. Typically, it takes at least 6 hours to smoke an average sized turkey at 250 degrees F. Plan on having your turkey cook for about 30 minutes per pound.

What type of wood is best for smoking a turkey?

I like to use apple wood to smoke poultry, as it imparts a mild and sweet flavor. Apple wood is readily available in most stores. Other great choices are cherry wood or hickory.

When is a smoked turkey done?

A turkey is done when a thermometer inserted into the thickest part of the thigh registers 165 degrees F. I use a digital thermometer that I leave in the turkey while it smokes so I can monitor the progress with a temperature remote from the house.

Do you have to baste a turkey?

I prefer to baste my smoked turkey because no one wants a dry turkey! I occasionally baste the turkey with a little chicken broth as it cooks to ensure a moist end result. If you've brined your turkey before hand, you can skip the basting step.

How much turkey per person?

You can estimate the size of turkey that you need by planning on one pound of turkey per person. If you want a lot of turkey left over, plan on 1 1/2 pounds of turkey per person.

The end result is a beautifully browned turkey that's tender, juicy and full of flavor. You can never go wrong with a smoked turkey, and I love that it frees up my oven space to bake the sides and desserts for the big meal.

More recipes for your holiday meal

Smoked Turkey Recipe

# data[].attributes.attachment_link.description
This smoked turkey recipe is a whole turkey that's coated in homemade spice rub then slow smoked to tender and juicy perfection. A super easy and impressive holiday main course that won't take up any oven space! Looking for something a little different than your standard roasted turkey?

# data[].attributes.body
my mom makes this every Thanksgivng and christmas
_ Silvia Dellinger

# data[].attributes.attachment_link.readable_text
Southern Cornbread Dressing is deliciously moist and wonderfully seasoned with sage, onions, and celery. It's a classic that makes it to the Thanksgiving table year after year.

Thanksgiving is quickly approaching and it's time to start planning that Thanksgiving menu. This year I want the food to be extra good and special since this is the first year my son has been away at college. I miss him dearly and I know he misses my home cooking.

You cook for your boys mamas, and they'll always want to come home to see you. 🙂

Probably the most looked forward to part of Thanksgiving dinner, besides dessert, is the dressing and it's not uncommon for us to have more than one kind. I personally really love this Andouille Sausage and Cornbread Stuffing.

This Southern Cornbread Dressing is a more traditional southern dressing made with crumbled cornbread along with lots of onion, celery, and sage. It's savory, moist, and delicious.

Since we typically fry our Thanksgiving turkey, I solely use canned broth to make dressing, but if you have turkey drippings, you could add them to the dressing and it will taste even better.

Along with cornbread dressing we love to have Cheesy Green Bean Casserole, mashed potatoes, and Broccoli Casserole for Thanksgiving dinner. And this year I think I'll add Savory Sweet Potato Casserole to the list. You can never have too many casseroles!

Never miss a recipe. Follow Spicy Southern Kitchen on Facebook, Pinterest, and Instagram.

Watch the video below to see how easy it is to make Southern Cornbread Dressing.

Print Recipe

More Thanksgiving Favorites
Southern-Style Green Beans Pineapple Casserole Disclosure: This post contains affiliate links.

# data[].attributes.attachment_link.description
Southern Cornbread Dressing is deliciously moist and wonderfully seasoned with sage, onions, and celery. It's a classic that makes it to the Thanksgiving table year after year. Thanksgiving is quickly approaching and it's time to start planning that Thanksgiving menu.

# data[].attributes.body
my mom makes this for when we have a lot of people around -Silvia Dellinger

# data[].attributes.attachment_link.readable_text
by Holly
Dill Pickle Pasta Salad is literally my favorite pasta salad ever! In this creamy pasta salad recipe, dill pickles play a starring role and add tons of flavor and crunch! This recipe is even better when it's made ahead of time making it the perfect potluck dish!

I have a thing for dill pickles. I always have. My sister and I have exchanged pickle themed gifts for about 20 years now... I've received everything from pickle erasers and a case of pickle pops (like freezies.. but pickle juice) and given her everything from a yodeling pickle to pickle soap and jewellery. One thing we haven't exchanged yet is a dill pickle recipe, so of course I have to dedicate this delicious pasta salad recipe to my sister Candace.

I like pasta salads, I make a ton of them. They're easy to make and usually better if made ahead of time. They're the hit of every potluck meal and perfect to pack the next day for lunch. As much as I like pasta salads, this Dill Pickle Pasta salad is honestly one of the best pasta salads I've ever had! Pickles (or even dill pickle relish) usually play a supporting role in recipes, especially pasta salad recipes and potato salads.

But not this time... nope, this time the prized dill pickle plays the starring role, front and center.

* cheer * yay * cheer *

There is pickle flavor infused throughout this recipe (in 3 different places) yet it's just the right amount of pickley (if pickley is even a word!?). Yup, time to get pickled people (in the dill pickle sense of course).

When buying pickles for this recipe, I love baby dills if you can find them because I love the crunch they give and I love how they look in little rounds. I'm a bit freakish about my pickles so I actually pick up all of the pickle jars at the store and try to choose jar with the the smallest pickles. I look like a person trying to choose the perfect produce, only in the pickle aisle. If you only have bigger dill pickles (or homemade pickles), they'll still be great in this recipe too, just chop them but not too small, you want them to keep that crunch.

If you have (or love) sweet pickles you can also throw a handful of those in here too. I mean, sweet and salty, crunch creamy... perfection right?!

Oh, and when you're scooping out your pickle juice to add to the dressing in this recipe, try to grab all of those yummy little garlicky bits floating around and put them in the dressing too, they add extra flavor. And one last tip about the white onion... be sure to grab the onions with the white papery skin, the ones with the yellow skin are much stronger and will be a little bit overpowering in this dish.

This dill pickle pasta salad is pretty much guaranteed to be the hit of your next potluck and the best part is that it is awesome made the day before! If you're lucky enough to have leftovers (which I doubt would happen) they'll keep several days in the fridge and make the perfect lunch!
Items You'll Need For This Recipe
DILL PICKLE PASTA SALAD

Servings 8 servings

Author Holly Nilsson

Course Side Dish

Cuisine American
Dill Pickle Dip Creamy Cucumber Pasta Salad Crispy Fried Dill Pickles

# data[].attributes.attachment_link.description
by Holly Dill Pickle Pasta Salad is literally my favorite pasta salad ever! In this creamy pasta salad recipe, dill pickles play a starring role and add tons of flavor and crunch! This recipe is even better when it's made ahead of time making it the perfect potluck dish!

# data[].attributes.body
My dad makes this every year and it tastes better then then the year before last it improves each year.
-Mikayla Alexander

# data[].attributes.attachment_link.description
This smoked ham is coated in a homemade spice rub, cooked in a smoker, then brushed with a homemade brown sugar and maple glaze.

# data[].attributes.attachment_link.embed_code
Smoked Ham with Brown Sugar Glaze

# data[].attributes.body
my grandma makes this every year, its a sweet glazed ham that tastes so good.

# data[].attributes.attachment_link.description
This Pineapple Honey Glazed Ham Recipe is a simple and delicious holiday meal! A flavorful glaze made with pineapple juice, dijon mustard and honey for your spiral ham. This post may contain affiliate links. See my Disclosure Policy for more info. Stove-top Honey Glazed Ham The best part of the holi…

# data[].attributes.attachment_link.embed_code
Pineapple Honey Glazed Ham Recipe

# data[].attributes.body
This is something my mom makes every year its really good  especially with the marshmallows. It's a really nice recipe.
-Anazia Lloyd

# data[].attributes.body
My family makes this for dinner sometimes and it be so good and they might make it for thanksgiving. When My grandma kames it though it be so good.

Aaliyah Adams

# data[].attributes.attachment_link.provider_name
Inspired Taste - Easy Recipes for Home Cooks

# data[].attributes.attachment_link.readable_text
Easy weeknight friendly spaghetti and meat sauce that's made completely from scratch. Use ground beef, turkey, pork, chicken or lamb to make this simple spaghetti recipe. Jump to the Spaghetti with Meat Sauce Recipe

How to Make the Best Spaghetti

For this spaghetti, we turn to our favorite quick meat sauce recipe. It's made using one-pot, is ultra flavorful, and can be made in under 45 minutes. The spaghetti sauce is also perfect for making ahead. It can be refrigerated for up to three days and stored in your freezer for about three months.

To Cook the Best Spaghetti We Have a Few Simple Tricks

Check the package directions of the spaghetti you plan to cook. On the box, there should be an approximate cook time for "al-dente," which means the pasta will be tender, but not mushy. It will still have a bit of a bite, which is perfect.

When you know the suggested cook time, set a timer for a minute or so before it. So if the box suggests 10 minutes, set a timer for 8 minutes.

This way, at the 8-minute mark, you can check on the spaghetti to make sure it isn't done already. The box directions are a helpful guide, but it's always a good idea to check the pasta early!

Cook the spaghetti in salted water. The water should taste salty. This seasons the pasta as it cooks and is necessary for the best-tasting pasta.

Toss the cooked spaghetti with a flavorful sauce - like our homemade spaghetti sauce. Don't just spoon the sauce on top of the pasta.

For more spaghetti recipes, look at this baked spaghetti is similar to lasagna, but easier and if you love veggies, try our easy veggie spaghetti.

By tossing the pasta and sauce together, the pasta starts to absorb some of the flavors in the sauce. It just tastes better this way.

If you were looking to reduce the carbohydrates in your dish, swap half or all of the pasta with zucchini noodles. Here's our recipe for zucchini noodles pasta.

How Much Salt Should I Add to Pasta Water?

We add a lot of salt to our pasta water (it makes the pasta taste delicious). For every 4 quarts (16 cups) of water, we add about one tablespoon of salt. This is perfect for cooking 1 pound of pasta.

More Easy Pasta Recipes

This Easy Baked Spaghetti combines a simple tomato meat sauce, spaghetti, cheese, and a creamy pesto layer.

Our readers have said that our Meaty Lasagna Recipe is the best they've ever made. We combine beef, sausage, and a homemade sauce.

This Easy Fettuccine Alfredo features a silky smooth sauce made with butter and parmesan cheese, cooked sausage, and lightly wilted spinach.

For a lighter take on spaghetti, try our Fresh Veggie Spaghetti. The sauce is simple, vegetarian, and made 100% from scratch.

Easy Weeknight Spaghetti with Meat Sauce

Our favorite weeknight friendly spaghetti recipe with a meat sauce that is made completely from scratch. Use ground beef, turkey, pork, chicken or lamb to make this simple spaghetti.

Makes 5 cups of sauce and approximately 6 servings

You Will Need

Spaghetti and Meat Sauce

3 tablespoons olive oil

2 tablespoons tomato paste

1/2 teaspoon dried oregano

Pinch sugar

Pinch crushed red pepper flakes

1 (28-ounce) can crushed tomatoes

1/2 cup shredded parmesan cheese
Optional Ingredients, See Notes
Directions

Heat the oil in a large pot over medium-high heat (we use a Dutch oven). Add the meat and cook until browned, about 8 minutes. As the meat cooks, use a wooden spoon to break it up into smaller crumbles.

Add the onions and cook, stirring every once and a while, until softened, about 5 minutes.

Stir in the garlic, tomato paste, oregano, and red pepper flakes and cook, stirring continuously for about 1 minute.

Pour in the water and use a wooden spoon to scrape up any bits of meat or onion stuck to the bottom of the pot. Stir in the tomatoes, 3/4 teaspoon of salt, and a generous pinch of black pepper. Bring the sauce to a low simmer. Cook, uncovered, at a low simmer for 25 minutes. As it cooks, stir and taste the sauce a few times so you can adjust the seasoning accordingly (see notes for suggestions).

Cook Spaghetti

About 15 minutes before the sauce finishes cooking, bring a large pot of salted water to the boil, and then cook pasta according to package directions, but check for doneness a minute or two before the suggested cooking time.

Take the sauce off of the heat, and then stir in the basil. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce. Toss again, and then serve with parmesan sprinkled on top.

Adam and Joanne's Tips

Storing/Make-ahead: The meat sauce can be made in advance and should last in your refrigerator for up to 3 days and in your freezer for about three months.

If the flavor of the sauce doesn't pop, you probably need a bit more salt.

If the sauce is too acidic, a pinch of sugar will do the trick.

If the sauce tastes light on flavor, think about adding a few dashes of fish sauce or a few minced anchovies or anchovy paste (both add a rich, savory flavor).

Adding a leftover rind of a parmesan wedge to the sauce at the same time as adding the tomatoes adds richness and extra flavor. It won't melt all the way, just remove what's left before serving.

Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste - We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

# data[].attributes.attachment_link.title
Easy Weeknight Spaghetti with Meat Sauce

# data[].attributes.attachment_link.description
Easy weeknight friendly spaghetti and meat sauce that's made completely from scratch. Use ground beef, turkey, pork, chicken or lamb to make this simple spaghetti recipe. Jump to the Spaghetti with Meat Sauce Recipe For this spaghetti, we turn to our favorite quick meat sauce recipe.

# data[].attributes.body
every year, my dad buys turkey breasts and smokes them for the thanksgiving table along side the regular baked turkey.

# data[].attributes.attachment_link.description
Smoked Turkey Breast is a winning choice for your Thanksgiving table or any dining occasion. This turkey breast is bursting with smoky flavor, incredibly moist, and super tender too.

# data[].attributes.body
my mom always makes green bean casserole every year for thanksgiving and Christmas. -natalie

# data[].attributes.attachment_link.title
Green Bean Casserole | Campbell's® Recipes

# data[].attributes.attachment_link.description
Just five ingredients and 10 minutes to put together, Campbell's® Green Bean Casserole recipe has been a favorite for over 60 years.

# data[].attributes.body
my grandma makes this and she buy's  it from the store and it be so good when she makes it at home she got some for thanks given its ready be so good.

Aaliyah Adams

# data[].attributes.attachment_link.readable_text
Topped with swirls of cream cheese icing, this pumpkin cake is easy to make and 100% kid-approved - the perfect fall treat for potlucks, bake sales, and holiday parties.
Topped with swirls of cream cheese icing, this pumpkin cake is a dessert version of my grandmother's now-Internet-famous pumpkin bread (which, for many of you, was the gateway recipe to my blog). Not only does the cake keep well, but it's also easy to make, easy to transport, and 100% kid-approved - making it the perfect fall treat for potlucks, bake sales, and holiday parties.

What you'll need to make pumpkin cake with Cream Cheese Frosting

If canned pumpkin isn't available where you live, or you'd just prefer to use fresh, that's not a problem. For baking, the most flavorful pumpkins are smaller than those typically associated with Jack-O-Lanterns. They're usually in the 4 to 8-pound range and are referred to as sugar, cooking, or pie pumpkins. This detailed piece from King Arthur Flour provides guidance on how to convert a whole pumpkin into purée that can be used in this cake (or any of my other pumpkin recipes).

While my preference in this recipe is to use cloves, cinnamon, and nutmeg to spice the cake, many readers have asked if these three spices can be replaced with pumpkin pie spice. Although the mixture of spices in pumpkin pie spice is not an exact match (pumpkin pie spice often includes ginger and/or allspice), it's fine to use it here. Just replace the individual spices with an equal amount of pumpkin pie spice, so in this case, you'll need 3 teaspoons (1 tablespoon).

How to Make Pumpkin Cake with cream cheese Frosting

Begin by combining the flour, baking soda, baking powder, salt, cloves, cinnamon, and nutmeg in a medium bowl.

Whisk well to combine.

In a large bowl of an electric mixer, combine the melted butter and sugar.

Beat on medium speed until just combined.

Add the eggs one at a time, beating well after each addition.

Add the pumpkin.

Beat until combined.

Add the dry ingredients.

Mix on low speed until well combined.

Turn the batter into the prepared pan and smooth the top.

If you'd prefer a cake that you can remove from the baking dish, feel free to give my Glazed Pumpkin Pound Cake a try (it's made in a Bundt pan).

Bake for 40 to 45 minutes, or until a cake tester inserted into the center comes out clean. Set the cake on a wire rack to cool completely.

Meanwhile, make the frosting. Combine the butter and cream cheese in a large bowl.

Beat on high speed until smooth and creamy, about 1 minute, then beat in the salt and vanilla.

Add the confectioners' sugar and beat on low speed for 30 seconds.

Switch to high speed and beat until light and creamy, about 2 minutes.

Spread the frosting on the cooled cake.

I really like using an offset spatula to frost cakes, particularly cakes that are served right from the baking dish like this one. These angled spatulas make easy work of spreading frosting onto the corners of the cake.

Create swirls in any pattern you like.

Cut into squares and serve. Cover any leftover cake tightly with aluminum foil and store in the fridge for up to 4 days. Bring to room temperature before serving.

You may also like

Pumpkin Cake with Cream Cheese Frosting

Topped with swirls of cream cheese icing, this pumpkin cake is easy to make and 100% kid-approved - the perfect fall treat for potlucks, bake sales, and holiday parties.

Ingredients

For the Cake

For the Frosting

Instructions

For the Cake

1. Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-x-13-inch baking dish with butter or nonstick cooking spray.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cloves, cinnamon, and nutmeg; set aside.

3. In a large bowl of an electric mixer, beat the melted butter and sugar on medium speed until just combined. Add the eggs one at a time, beating well after each addition. Beat in the pumpkin. Add the dry ingredients and mix on low speed until well combined.

4. Turn the batter into the prepared pan and smooth the top. Bake for 40 to 45 minutes, or until a cake tester inserted into the center comes out clean. Set the cake on a wire rack to cool completely.

For the Frosting

1. In a large bowl of an electric mixer, beat the butter and cream cheese together on high speed until smooth and creamy, about 1 minute. Beat in the salt and vanilla. Add the confectioners' sugar and beat on low speed for 30 seconds, then switch to high speed and beat until light and creamy, about 2 minutes. Spread the frosting on the cooled cake. Cut into squares and serve. Cover any leftover cake tightly with aluminum foil and store in the fridge for up to 4 days (bring to room temperature before serving) or at room temperature for up to 2 days.

2. Make-Ahead Instructions: The cake can be made and frosted up to two days ahead of time. Cover tightly with aluminum foil and store in the refrigerator; allow the cake to come to room temperature before serving.

3. Freezer-Friendly Instructions: Freeze the unfrosted cake, tightly wrapped, for up to 3 months. When ready to serve, defrost the cake to room temperature, make the frosting, frost, and serve.

Nutrition Information

Powered by

See more recipes:

# data[].attributes.attachment_link.title
Pumpkin Cake with Cream Cheese Frosting - Once Upon a Chef

# data[].attributes.attachment_link.description
Topped with swirls of cream cheese icing, this pumpkin cake is easy to make and 100% kid-approved - the perfect fall treat for potlucks, bake sales, and holiday parties. Topped with swirls of cream cheese icing, this pumpkin cake is a dessert version of my grandmother's now-Internet-famous pumpkin bread (which, for many of you, was the gateway recipe to my blog).

# data[].attributes.body
Me and my sister make these occasionally on Thanksgiving. We love making them and we have to make plenty or our dad will eat them all. These are fun and easy to make and taste great.
-Mikayla Alexander

# data[].attributes.attachment_link.readable_text
These indulgent fried Oreos are sure to satisfy your sweet tooth.

How to Make Fried Oreos

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

Fried Oreo Ingredients

You'll only need five ingredients to make these irresistible deep-fried Oreos: vegetable oil (for frying and for the batter), milk, an egg, pancake mix, and a package of Oreos (regular and Double Stuf Oreos both work great). Try different Oreo flavors to switch things up!

How to Deep Fry Oreos

It couldn't be simpler to make deep-fried Oreos at home: Make the batter, dip the cookies in the batter, and fry the cookies in batches until they're golden brown. Dust the finished Oreos with powdered sugar for a perfect presentation.

How to Store Fried Oreos

These fried Oreos are best eaten the day they're made. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to three days.

Allrecipes Community Tips and Praise

"Absolutely delicious," raves one Allrecipes community member. "Made a batch of these with my boyfriend and not a single one was left on the plate! We loved them! They turned out perfectly."

"I suggest chilling the Oreos before frying," says Amanda. "When we didn't, the Oreos were falling apart. They came out better after we chilled them."

"These are so easy to make and people love them," according to Big Al. "Make the pancake batter in advance, a little on the thick side, and refrigerate it. Decorate the plate with chocolate syrup and serve two fried Oreos with confectioner's sugar sprinkled on them next to a dip of vanilla ice cream."

Editorial contributions by Corey Williams

# data[].attributes.attachment_link.description
Deep-fried Oreos are a state fair favorite! The cookies are dipped into an easy pancake batter and fried till golden, delicious, and irresistible.

# data[].attributes.body
My family makes this for every Thanksgiving. My grandma taught me how to make it and it tastes amazing.
- Mikayla Alexander

# data[].attributes.attachment_link.description
This Southern Broccoli Casserole is wonderfully creamy and cheesy and has a buttery cracker crumb topping. The perfect side dish for any meal. Southerners have a love affair with casseroles. Whether it's a family meal, church function, pot luck, funeral, or holiday, there is often a casserole to be had.

# data[].attributes.body
My family and I make this for dinner sometimes and its every good when my family make this for diner.  And my family help me sometimes when they cook it for dinner.

Aaliyah Adams.

# data[].attributes.attachment_link.readable_text
Pork chops were one of our family favorites when we were little, made exactly the way my Grandma used to make them. These Perfect Fried Pork Chops are full of flavor and are so easy to make.

Perfect Fried Pork Chops are comfort food at it's finest. It doesn't take many ingredients to make an amazing pork chops - keep it simple and the seasonings do all the work.

Related Recipe: You'll also want to try our easy and delicious Baked Teriyaki Pork Chops.

Bone-in vs. Boneless Pork Chops

For this recipe, we start with bone-in pork chops.

You can use boneless pork chops if that is what you prefer, but because we are frying the pork chops, the bone-in chops will be a little more juicy and flavorful (they usually have a little more fat on them), which is crucial to cooking a good pork chop!

The bone -in the pork chops will also slow down the cooking process just a little bit, which will help it from overcooking.

Why do you need to pat the pork chop dry?

Before we get started on the ingredients for breading, you will want to pat the pork chop dry. Using a paper towel, gently pat the pork chop and try to get as much of the excess moisture off the chop as possible.

This is KEY to making the breading stick on the pork chop. If you skip this step, you may have a messy breading situation on your hands as you get further into the recipe, so I highly recommend it.

In a bowl, mix together all the breading ingredients: flour, seasoned salt, black pepper, steak seasoning, and salt and pepper as desired.

Dip each pork chop in the seasoning mix, making sure each side is completely covered.

Make sure to push the pork chop down into the seasoning to really coat the entire chop- be aggressive! Seasoning is our friend in this recipe.

How to Pan-Fry a Pork Chop

In a large skillet on the stove top, heat the canola oil over medium-high heat. If you have a thermometer, you want the oil to be around 325-375 degrees F to be hot enough for frying.

If you don't have a thermometer, grab a wooden spoon and dip the handle-end into the oil. Oil that is hot enough for frying will bubble around the handle. If it doesn't bubble, it is not hot enough.

Once the oil is hot enough for frying, add in the butter. When the butter is melted, add in the pork chops.

Depending on the thickness, fry on the first side for 2-3 minutes and then flip them over and fry on the other side for 1-2 minutes.

Pork Chop Cooking Tips:

Be sure to keep your eye on the chops while they are frying. If they are thin chops, they won't take as long to cook.

If the pork chops are 1 inch thick, cook them for 2-3 minutes on one side and then 1-2 minutes on the other side.

If the pork chops are thinner than 1 inch cook them for 2 minutes on one side and 1-2 minutes on the other side. You will know when they are done cooking on when they are golden brown and no pink juices remain.

When adding your butter, I prefer using salted butter in this recipe. It just goes perfectly with the pork!

Items needed to make this recipe:

Large Skillet: This skillet is my favorite for recipes like this because it's super easy to clean (dishwasher safe - because I don't love washing things by hand. It's also safe in the oven up to 350 degrees, so it's perfect for melting cheese or browning the top of anything I am making.

Tongs: You will definitely need some tongs to flip these pork chops over! I would recommend using longer tongs (like the 12″ tongs linked above) so that you don't get hot oil splashed on you.

Splash Screen: Frying food can get a little messy, so if you want you can use a splash guard to contain some of the oil from bubbling out.

Perfect Pork chop side dishes:

Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.

This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.

We are so excited to share these recipes with you. Order your copy today!
Six Sisters' Stuff COPYCAT COOKING <-- C lick here to order!

Learn the best way to meal plan for your family from our FREE mini course.
Have you checked out our YouTube channel?

# data[].attributes.attachment_link.description
Pork chops were one of our family favorites when we were little, made exactly the way my Grandma used to make them. These Perfect Fried Pork Chops are full of flavor and are so easy to make. Perfect Fried Pork Chops are comfort food at it's finest.

# data[].attributes.body
We make Christmas sugar cookies every year, but we don't make them from scratch. We have fun decorating them with all of our cousins!
-Brea Nahaj-Taylor

# data[].attributes.attachment_link.readable_text
These Christmas sugar cookies are roll out cookies that are frosted with an easy vanilla buttercream and decorated with sprinkles. A fun and classic holiday cookie that's perfect for school parties and gift giving!
This is my absolute favorite go-to Christmas cookie recipe, I've made these cookies dozens of times and they always come out perfect! You can also use this dough to make stained glass cookies and heart shaped cookies.

Sugar cookies are a staple around the holidays and they come in so many different varieties. These Christmas sugar cookies are decorated with brightly colored frosting and festive sprinkles for an elegant presentation.

How do you make Christmas sugar cookies?

This is a basic sugar cookie recipe with the classic ingredients including butter, sugar, eggs, flour and vanilla. The one thing these cookies don't contain is baking powder, because baking powder will make the cookies spread and lose their shape. The cookies bake until they're light golden brown around the edges, then you can decorate them with frosting and sprinkles.

Tips for Christmas sugar cookies

The great thing about this sugar cookie dough is that it can be made in advance, and stays fresh in the fridge for up to 5 days or in the freezer for up to 3 months. I often freeze this dough in small portions, and we bake up a few cookies at a time when the craving strikes.

It's important to chill your cookies before you bake them, so you'll end up with perfect cut-out shapes.

I use gel food coloring to tint my frosting. It takes quite a bit of food color to get the bold colors in these photos. You can add a few drops at a time, stir until combined, then keep adding a little more in increments so you get to your desired color.

Add the sprinkles to your cookies immediately upon frosting them, so the sprinkles will stick before the frosting has time to dry.

Baked frosted cookies can be stored in an airtight container for up to 5 days.

How do you keep christmas cookies soft?

The best way to keep your cookies soft is to make sure you don't over-bake them. The cookies should be faintly golden brown around the edges, but you don't want to bake them any longer than that, or they'll get crispy. You should also be sure to store your cookies in a covered container to preserve their soft texture.

Can you freeze Christmas sugar cookies?

I recommend freezing the unfrosted cookies in a resealable freezer bag for up to 2 months. Thaw the cookies and decorate them. This is a great way to start on holiday baking early in the season!

This is the only sugar cookie recipe you'll need this holiday season. The cookies are tender and flavorful, and they hold their shape perfectly. Holiday sugar cookies make a festive and delicious addition to any dessert platter.

More Christmas treats you'll love

Christmas Sugar Cookies

This post was originally published on November 20, 2018 and was updated on October 7, 2019 with new content.

# data[].attributes.attachment_link.description
These Christmas sugar cookies are roll out cookies that are frosted with an easy vanilla buttercream and decorated with sprinkles. A fun and classic holiday cookie that's perfect for school parties and gift giving! This is my absolute favorite go-to Christmas cookie recipe, I've made these cookies dozens of times and they always come out perfect!

# data[].attributes.body
We make Lumpia every Thanksgiving which are similar to this recipe except we add shrimp or beef rather than pork.
-Justin Morgan

# data[].attributes.attachment_link.description
Here's what you need: vegetable oil, medium yellow onion, garlic, medium carrot, fresh ginger, ground pork, water chestnuts, salt, pepper, soy sauce, green onion, fresh cilantro, canola oil, lumpia wrappers, egg, sweet chili sauce

# data[].attributes.body
This recipe is somewhat similar to our family's mac and cheese. We make it every Thanksgiving/holiday.
-Justin Morgan

# data[].attributes.attachment_link.readable_text
The BEST Homemade Mac and Cheese of your LIFE. Outrageously cheesy, ultra creamy, and topped with a crunchy Panko-Parmesan topping, this mac and cheese recipe is most definitely a keeper. I used three different cheese and a homemade cheese sauce to take this macaroni and cheese recipe over the top. Love cheesy recipes? Make sure to try this Lazy Day Lasagna and Cheesy Kielbasa Rice and Broccoli Skillet next week for dinner!
This post is sponsored by Walmart and SheKnows Media.
Homemade Baked Mac and Cheese

There is absolutely nothing I love more than cheese. And when you add pasta to it? Fuggetaboutit.

Mac and cheese is one of those recipes that can take on so many different forms. I love it anyway I can get it but baked mac and cheese is my very favorite and I'll tell you why... The topping. I use breadcrumbs for my topping occasionally, but, a Panko topped mac and cheese is just that much better.

I mix in Parmesan, butter, and paprika with the Panko so it crisps up beautifully and gets a nice golden brown color when this amazing homemade mac and cheese is baked.

I'm going to be honest here. When I make mac and cheese, it's the mac to cheese ratio that I am most concerned about. I love it when the mac and cheese is oeey gooey and the cheese sauce is just so creamy. GIMME.

With all this cheese going on in this macaroni and cheese recipe, I need a little help from my KitchenAid Deluxe Stand Mixer and it's handy dandy Fresh Prep Slice/Shredder attachment. I picked up this beauty at Walmart this past week and I am in L OOOOOVE. I was torn between the options: SILVER | COBALT | PISTACHIO. But, when I pictured them in my kitchen, I knew I had to go with the cobalt - it's just stunning!

My sister had bought me the pasta maker attachment years ago and it's used A LOT so I was excited to pick up the shredder attachment on this last trip to Walmart because, I mean, come on. You guys know that I'm all about the cheese. But it's not just for shredding cheese you guys! We've already used it to make the hash brown crust on this quiche too. What a time saver!

I use my stand mixer about 954 times each week. Being a food blogger mom means I'm in my kitchen a lot baking up goodies and whipping up amazing dinners like this homemade baked mac and cheese. I am always, always looking for help in the kitchen and the Kitchen Aid Deluxe Stand Mixer is the answer.

You're going to find all the features you know and love including a tilt-head design to easily add ingredients, 10 speeds to thoroughly mix, whip, and knead ingredients, and it comes with the coated flat beater, coated dough hook, and the wire whip.

There are 10 hub powered attachments including a spiralizer, food grinder and citrus juicer. SO much fun to be had you guys!

Tips for the Best Homemade Baked Mac and Cheese

Use block cheese and shred, do not buy the pre-shredded cheese. The pre-shredded cheese is great for so many things but not macaroni and cheese. It's coated and won't melt properly. You need to shred it yourself for the best result.

Cook your pasta to slightly less than al dente, about one minute shy is perfect. The reason is that this is baked mac and cheese so the pasta will continue to cook in the homemade cheese sauce in the oven. You don't want soggy macaroni.

I used elbow pasta but really, any tubular past will work.

This mac and cheese recipe starts with a roux. The roux is super important to getting the creamiest cheese sauce of your life. Here is what you need to look for:

The roux (equal parts butter and flour) is whisked together until bubbly and golden.

Whisk in cold milk - not warm - to prevent the flour from clumping.

Cook the roux until you see bubbles on the surface and then continue cooking for an additional 2 minutes before adding the cheese.

Homemade Macaroni and Cheese: What Kind of Cheese Should I Use?

I honestly use different cheese combinations almost every time I make this mac and cheese recipe but the one I always come back to is sharp cheddar and Gruyere. If you can't find Gruyere, Jarlsberg Swiss cheese is the best substitute. Other cheese that work: mozzarella, jack cheese or pepper jack for a little zip, American and Velveeta as well for a creamier cheese sauce. This baked mac and cheese uses 6 cups of cheese so just

To add even more flavor to my homemade mac and cheese, I add Parmesan to the Panko topping - so good!

Make sure to try out these favorites too!

I sure hope you give this a try and please, let me know what you think in the comments below!

How To Make Homemade Mac and Cheese

The BEST Homemade Baked Mac and Cheese

Author Trish - Mom On Timeout

For all appetizer recipes, go HERE.
For all dessert recipes, go HERE.
Sign up to get emails when I post new recipes!
For even more great ideas follow me on Facebook - Pinterest - Instagram - Twitter - Bloglovin'.

Have a great day!

# data[].attributes.attachment_link.description
The BEST Homemade Mac and Cheese of your LIFE. Outrageously cheesy, ultra creamy, and topped with a crunchy Panko-Parmesan topping. Definitely a keeper!

# data[].attributes.body
Around Christmas time, me, my grandma, and my mom all make peanut butter blossoms together. They're best when you smooth the chocolate around them!
-Brea Nahaj-Taylor

# data[].attributes.attachment_link.description
For as long as anyone can remember, wedding receptions in Pittsburgh have featured cookie tables, laden with dozens of homemade old-fashioned offerings like lady locks, pizzelles and buckeyes For weeks ahead, sometimes months, mothers and aunts and grandmas and in-laws hunker down in the kitchen bak…

# data[].attributes.body
Every Thanksgiving/ Christmas our family makes stuffed Ham which is similar to the recipe above.
-Justin Morgan

# data[].attributes.attachment_link.title
Stuffed Ham, Southern Maryland Style Recipe

# data[].attributes.attachment_link.description
There are as many recipes for southern Maryland stuffed ham as there are families in St Mary’s County It shows up on Christmas and Easter tables, and at almost every community fund-raising supper

# data[].attributes.body
Me and my family make this every year on Christmas Eve! They take a really long time to make, but it's a fun tradition we have!
-Brea Nahaj-Taylor

# data[].attributes.attachment_link.readable_text
Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!
No summer cookout is complete without a tray of stuffed cabbages! Tender cabbage leaves stuffed with rice, seasoned ground meats and a rich tomato sauce make this the perfect summer comfort food. Plus this freezes beautifully!
This dish, God this dish brings back so many childhood memories that I literally sat here for 30 minutes in a daze just remembering some of them. Like there was the time we were harvesting cabbages from our garden and we each got to pick a single plant that we were in charge of to take care of.

Whoever grew the biggest cabbage won. The prize was Mom would cook our favorite dessert to go with her famous stuffed cabbages. That summer I ended up winning.

This cabbage was so huge that I couldn't lift it. I know I have a picture of me trying to hold it on my lap. I'll dig it out to share the pic once my arm is better.

I have so many countless memories where our kitchen was soooooooooooooo hot (we didn't have AC growing up and we only had window fans) and Mom had 3 large canning pots on the stove with boiling water.

She'd make hundreds of stuffed cabbages. I can still remember that hot cabbage smell and hot/wet air in the kitchen. Dad would use the tongs to pull out the leaves, put them in the colander and my Mom, sister and I would each trim the stems.

How do you refer to these? Some know them as cabbage rolls. Others know them as halupki and others a golumpki. What do you call them?

Ingredients needed to make Mom's Stuffed Cabbage rolls

Growing up as poor as we were, Mom went with what we had on hand.

ground beef and ground pork

cabbages from our gardens

tomato soup (yes like the canned condensed stuff) - yes soup, not sauce. Using tomato sauce made the dish a bit too "tangy" whereas tomato soup is more mellow on the palate. You want the cabbage to be the star, not the "sauce".

Tomato paste (as that will help thicken the juices and keep it more gravy-like)

onions/garlic/seasonings

cooked rice

How to soften cabbage leaves

To make these, well they aren't hard but they do take a little bit of time to make. Cabbage leaves, unlike lettuce leaves, you just can't peel off of the head.

They are hard and if you try to peel them off they'll crack and or tear. You don't want that. For these, you want luxurious full leaves. Now everyone has their favorite method to remove the leaves.

Freezer method

Some folks use the freezer method where you put the cabbage head in a brown paper bag and put it in the freezer.

Then once it's partially frozen you remove it and as it softens the leaves pull off. I personally don't like that as I find freezing the leaves messes with the composition of the cabbage leaf. It makes it almost mushy and its integrity is compromised.

Boiling the head of cabbage

For mine, I go with the way Mama taught me.

1. Fill a large stockpot with water and bring it to a boil.

2. Then take a paring knife and remove the core.

3. Carefully add the cabbage into the pot (USE TONGS and go slow!) and boil it for a few minutes checking the leaves.

4. In stages, I will slowly pull off the leaves and place them in a colander to drain. Be gentle as you do not want to rip the leaves. This can take 3-10 minutes to do a whole head depending on the size of your cabbage.

How to shape Mom's Classic Stuffed Cabbage Rolls

Growing up in Pittsburgh most of the weddings I went to as a kid were ones where the families made the food. We were poor people and hiring a caterer was unheard of plus honestly, no one could match my Mama's cooking.

At these receptions, you had your mandatory staples - fried chicken, rigatoni, ham, potato or macaroni salad and stuffed cabbages. Mom always was asked to make her cabbages (along with cookies for the cookie tables).

Pittsburgh weddings "require" a cookie table at receptions. Oh sure there's a cake, but there must also be 1-2 cookie tables with copious amounts of cookies.

Anyway, let's talk about making/shaping these cabbage rolls.

1. Make sure the leaves are cool enough to touch but not cold. Cold leaves are hard to roll and they will/may tear.

2. Use a paring knife to cut away the thick center stem from each leaf. Essentially you're flattening out the leaf so that big rind is gone BUT do not cut all the way through.

3. Lay a single large leaf down with the cut side facing you.

4. Add some of the meat and rice mixture to the lower third part of the leaf - think like when you make a burrito

5. Fold the sides in and grab the bottom of the leaf and roll up snug like a burrito.

6. Repeat until they are all rolled.

Chef's Tip about using the smaller cabbage leaves

Obviously, as you pluck more leaves off of the cabbage head they will get smaller and smaller. You have 2 choices here:

1. When the leaves are small, place 2 leaves side by side but overlapping to create one larger leaf. Stuff and roll up like a larger stuffed cabbage. Or,

2. Place them in the pans with the stuffed cabbage rolls as extra cabbage.

Cooking Mom's Classic Stuffed Cabbages

One thing to keep in mind when making these is that they will need to cook for a few hours for the cabbage to get super tender. You don't want the cabbage to have firmness or bite. You want to be able to pretty much cut it with a fork.

But back to these cabbages...

These to me mean summer. Gardens are growing, families are having cookouts and kitchens are full of people making these.

As I was saying earlier, there were at least 4 of us making these as it was a job. Often my Mom's best friend (and neighbor) would come over and help us. Often they'd split the bounty and ingredients.

Mom would make the rice, cabbage, and other stuff while Mrs. H. would bring the ground meat(s).

Making Mom's Classic Stuffed Cabbages Keto-Friendly or Gluten-Free

Oh, rice - I love you but I hate you at times. This is where you do have some liberties.

Some easy substitutes could be:

What other meats can you use in these stuffed cabbage rolls?

Mom used a meat mixture that was all ground beef or a mixture of ground beef and pork. I tend to personally like the addition of the ground pork as it gives the dish a bit more richness to it however you can totally go with all ground beef if you wish.

If you wanted a lighter variation of this you can substitute ground turkey or ground chicken.

One thing to keep in mind about meat substitutions

Ground turkey or chicken is very lean thus little fat. You will need to up the fat in it (add some ground dark meat) to the mix to avoid them from drying out.

How to Freeze Mom's Classic Stuffed Shells

I make mine the way Mom did - a big batch at once so I have enough for a meal and plenty for the freezer. When cabbage is in season, it's the perfect time to fill up that freezer for winter meals.

Roll, Bake, and Freeze

1. This is the method I, and Mom do. Once the stuffed cabbages are done baking, allow them to cool completely.

2. In a freezer-safe container, add in a layer of tomato soup on the bottom. Place a layer of cabbage rolls, another layer of tomato soup and then place the lid on.

3. Double wrap the container in plastic wrap then foil. Again, this is what Mom did.

4. Place in the freezer for up to 6 months.

When it comes to the containers I use I use one of two items:

How to reheat Mom's Classic Stuffed Cabbage Rolls

As I mentioned, when fresh cabbage is in season, I make a big tray like this just for the two of us but half of them I freeze.

To reheat, I'll take one of the containers out of the freezer and allow to thaw in the fridge overnight.

When I'm ready to reheat I'll do the following:

Stored in a Freezer-to-Oven container

1. Remove the foil and the plastic wrap.

2. Bring the container to room temperature (typically while the oven is heating up). Just make sure the dish is not cold when you put it in the oven else it could crack.

3. Preheat the oven to 350F, rack in the middle.

4. Cover the dish tightly with foil.

5. Place the room-temp container on a rimmed baking sheet to catch any overflow.

6. Bake for 350F or until the centers are hot.

Stored in a non-ovenproof container

1. Remove the foil and the plastic wrap.

2. Transfer the stuffed cabbages to a lightly sprayed baking dish.

3. Add in some tomato soup on the bottom, place in the cabbage rolls, top with a little more tomato soup.

4. Preheat the oven to 350F, rack in the middle.

5. Cover the dish tightly with foil.

6. Place the room-temp container on a rimmed baking sheet to catch any overflow.

7. Bake for 350F or until the centers are hot.

What to serve with Mom's Classic Stuffed Cabbage Rolls

In my world only 2 things go absolutely PERFECT with these:

What else goes well with this?

What do you serve with it?

Mom's Classic Stuffed Cabbage Rolls

No summer cookout is complete without a tray of stuffed cabbages! Tender cabbage leaves stuffed with rice, seasoned ground meats and a rich tomato sauce make this the perfect summer comfort food. Plus these freeze beautifully!

# data[].attributes.attachment_link.description
Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around! No summer cookout is complete without a tray of stuffed cabbages!

# data[].attributes.body
A tasty soup that can be eaten on special occasions or for lunch/dinner. -Benjamin Yang

# data[].attributes.attachment_link.title
Chinese Rice Cake Soup (年糕汤) - The Woks of Life

# data[].attributes.attachment_link.description
This Chinese rice cake soup is delicious and comforting, and very easy to make! Our recipe honors the tradition of cooking with rice cakes in Ningbo, China.

# data[].attributes.attachment_link.description
Easy Oreo Fluff is a creamy and tasty no-bake dessert filled with crushed Oreos and whipped topping. It only requires 5 ingredients and 10 minutes to make!

# data[].attributes.attachment_link.embed_code
Oreo Fluff

# data[].attributes.body
deajah

# data[].attributes.attachment_link.readable_text
This crock pot ham is a spiral cut ham topped with a 3 ingredient glaze, then slow cooked to perfection. This is the BEST way to make your holiday ham, the slow cooker does all of the work!
I'm always looking for ways to make holiday entertaining easier, and this crock pot ham is about as simple as it gets. All it takes is 5 minutes of prep time, and you end up with the most tender and succulent ham of all time! Not a ham fan? Try my herb roasted turkey or slow cooker turkey breast instead.

Whenever there's a holiday, there's a ham on my table. I love to cook ham because most of the work is done for you before you even open the package. All you need is a delicious glaze and a slow cooker to make this simple crock pot ham. Best of all, it frees up oven space so that you have plenty of room to cook up your sides and desserts.

How do you make crock pot ham?

The first step is to choose your ham. I always go with a smoked spiral cut ham. You'll want a ham around 7-8 pounds in size. If you go any larger, you may have trouble fitting it into your crock pot. You can always trim off the end to make it fit if needed.

The ham is coated in brown sugar, then doused in maple syrup and pineapple juice to form a sweet glaze that simmers away along with the ham.

Tips for crock pot ham

You'll need a large oval slow cooker for this recipe - the one shown here is an 8 quart slow cooker, I've also used my 7 quart size with success.

The glaze is fairly thin when it comes out of the crock pot, so I like to transfer it to a pan on the stove top and simmer the glaze until it thickens.

Not a fan of pineapple juice? Try apple cider instead.

I like to garnish my ham platter with an assortment of herbs and fruit for a beautiful presentation.

How much ham per person?

You'll need about 3/4 pound of ham per person for a bone-in ham. If you want plenty of leftovers, you can increase that amount to 1 pound of ham per person.

How long to cook a ham?

It takes approximately 3-4 hours to cook a ham in the crock pot on low heat. You can check to make sure your ham is heated through by inserting a thermometer into the thickest part of the ham. The thermometer should read at least 140 degrees F.

What to serve with ham

Ham pairs perfectly with potatoes, vegetables, cornbread, or even stuffing! Here are some of my favorite holiday side dishes that I serve alongside my crock pot ham.

How to reheat leftover ham

One of the best parts about a holiday meal is enjoying the leftovers the next day! You can reheat your ham by covering it with foil and warming it in a 275 degree oven.

How to use leftover ham

Got leftover ham? I've got plenty of ways for you to repurpose it! Check out my list of 40 Satisfying Leftover Ham Recipes.

I love this crock pot ham because it's tender, flavorful and so incredibly easy to make. It's a huge hit every time I serve it!

Crock Pot Ham Video

Crock Pot Ham with Brown Sugar

# data[].attributes.attachment_link.description
This crock pot ham is a spiral cut ham topped with a 3 ingredient glaze, then slow cooked to perfection. This is the BEST way to make your holiday ham, the slow cooker does all of the work! I'm always looking for ways to make holiday entertaining easier, and this crock pot ham is about as simple as it gets.

# data[].attributes.body
-Jakiyah davis

# data[].attributes.attachment_link.description
This is the best stuffing recipe ever! Served as stuffing or dressing, this buttery herb toasted bread dish is absolutely incredible!

# data[].attributes.body
-Jakiyah davis

# data[].attributes.attachment_link.readable_text
There's nothing like a freshly baked sweet potato pie to usher in the holiday season. The autumnal dessert just tastes like home, doesn't it? This top-rated sweet potato pie recipe, which is subtly spiced with ingredients you probably already have on hand, has been beloved by the Allrecipes community for decades.

Learn how to make, store, freeze, and serve the best sweet potato pie of your life with this community favorite recipe.

Sweet Potato Pie Ingredients

If you have fresh sweet potatoes and a few kitchen staples, you likely have everything you need to make this homemade sweet potato pie.

Sweet potato: This recipe calls for a pound of whole sweet potatoes. Fresh produce will give you the deepest, richest flavor. If you're in a rush, you can substitute canned sweet potatoes (just be sure to drain them first).

Butter: Like so many baked goods, butter is essential to sweet potato pie. It adds moisture, flavor, and texture to the custard filling.

Sugar: Obviously, granulated sugar adds sweetness. It also helps keep the pie filling soft by locking in moisture.

Milk: Whole milk serves as the liquid base that's essential for dissolving the dry ingredients and creating a cohesive filling. It also adds creamy flavor and texture.

Eggs: Traditional sweet potato pie has a custard filling, which means the filling relies on eggs (particularly the yolks) to bind the ingredients together. Make sure to allow the eggs to come to room temperature before incorporating them into the mixture.

Cinnamon, Nutmeg, and Vanilla
Vanilla extract and warming spices like cinnamon and nutmeg are responsible for the cozy flavor that you likely associate with sweet potato pie. For extra flavor, consider adding a touch of ginger or allspice.

Unbaked Pie Crust: Use our top-rated Butter Flaky Pie Crust for guaranteed delicious results. Of course, a frozen or refrigerated crust will work in a pinch.

Sweet Potato Pie vs. Pumpkin Pie

Sweet potato and pumpkin pies are both autumnal desserts that are popular during the cooler months, particularly during the holiday season.

Pumpkin pie has a milder flavor that's typically flavored with a lot of spices. Sweet potatoes are naturally a bit sweeter and flavorful, so sweet potato pie doesn't usually feature as many spices.

Pumpkin pie is also generally quite dense, while it's sweet potato-based counterpart is slightly more airy.

How to Make Sweet Potato Pie

It's easier than you think to make a bakery-worthy sweet potato pie. You'll find the full recipe below, but here's a brief overview of what you can expect:

1. Boil and drain the sweet potatoes, then peel off the skins.

2. Use a hand mixer or blender to combine the sweet potato flesh with the other ingredients.

3. Bake the mixture in the unbaked pie crust and bake until a knife or toothpick comes out clean.

Can You Make Sweet Potato Pie Ahead of Time?

Yes, you can make sweet potato pie ahead of time! It's a great idea if you're prepping for a holiday and want to conserve oven space on the big day.

How to Store Sweet Potato Pie

Store sweet potato pie in the fridge, covered tightly in storage wrap or aluminum foil, for three to four days. You should refrigerate the pie as soon as it has cooled to room temperature.

Can You Freeze Sweet Potato Pie?

You can absolutely freeze sweet potato pie - and you should if you want to get a jump-start on holiday baking.

To freeze sweet potato pie, bake it in an aluminum pie plate (aluminum is thinner than ceramic alternatives, so it will help the pie freeze faster and prevent the development of ice crystals). Cover the cooled pie in several layers of storage wrap. Top the storage wrap with a layer of aluminum foil.

Thaw in the fridge overnight.

Allrecipes Community Tips and Praise

"This pie lasted all of about 5 minutes in my house," says CALLMEVAN. "Everybody enjoyed a change from the usual pumpkin pie."

"Smells terrific while it's baking and the taste is amazing! We topped ours with real whipped cream mixed with a little vanilla."

"This is a wonderful recipe," raves Geri. "The first time I followed the directions exactly. It was really good. The second time I used the blender to mix all of the ingredients and it was even better."

Editorial contributions by Corey Williams

# data[].attributes.attachment_link.description
This homemade sweet potato pie is a Southern recipe that's easy to make with boiled sweet potatoes. Try it, it may just be the best you've ever tasted!

# data[].attributes.body
- Jakiyah davis

# data[].attributes.attachment_link.readable_text
I've lived in St. Louis for some time now, and as I've said before, it's very "southern" here in terms of cooking. One of our favorite soul food restaurants had the best mac and cheese, and that would be Sweetie Pie's. Miss Robie's recipe is easily found on the web and the local paper has published a paired down recipe for the home cook.

I'm pretty sure the location we went to in The Grove neighborhood has closed and I don't understand all the drama surrounding the closing. It was the subject of a reality TV show at one point. I just know we went often and always, always had her macaroni and cheese.

What is southern macaroni and cheese?

It's basically a custard-style baked macaroni and cheese with eggs and evaporated milk. This version uses three kinds of cheese and butter and a little sour cream. It bakes up creamy but firm, hearty and filling and absolutely delicious.

How to make this soul food classic

It's really easy, here's how:

1. Cook and drain elbow macaroni and place in baking dish or pan.

2. Make the custard mixture by whisking together milk, evaporated milk and eggs and some seasoning, pour mixture over macaroni.

3. Add the butter, sour cream and three cheeses and stir to combine well.

4. Top with more grated cheese and bake until bubbly and top is browned.

Recipe Notes and Tips

People swear by Velveeta in this recipe, do not use a substitute. Miss Robie herself uses only Velveeta.

While pre-packaged shredded cheese works fine, grating your own is the better option. It just melts better.

It's going to be oily on top after baking, that's how it is with real cheeses and butter. If you think it's excessive, blot some up with a paper towel while it rests. I do sometimes.

Reheats are great, just pop in the microwave.

This is filling and hearty enough to serve as the main dish but most often it is a side dish. It's unbelievably good alongside collard greens and fried chicken!

Delicious soulful macaroni and cheese, doesn't get any better than this. A real treat and labor of love for Sunday supper and the holiday table. Trust me on this one! Kelly 🍴🐦

Try these collard greens in the Instant Pot for some more traditional soul food.

*Inspired by Sweetie Pie's, St. Louis and adapted from STL Post-Dispatch.

# data[].attributes.attachment_link.description
I've lived in St. Louis for some time now, and as I've said before, it's very "southern" here in terms of cooking. One of our favorite soul food restaurants had the best mac and cheese, and that would be Sweetie Pie's.

# data[].attributes.headline
BBQ meatball I eat this on thanksgiving 

# data[].attributes.subject
BBQ meatball I eat this on thanksgiving 

# data[].attributes.body
salayia

# data[].attributes.attachment_link.readable_text
BBQ Meatballs...easy to make in the crock pot, this recipe only takes 3 ingredients and 5 minutes to prep! Doesn't get better than that.
These meatballs are a tried and true appetizer recipe of mine. They literally couldn't be easier to make and everyone always loves them. Other easy go-to's are little smokies, meatball sliders and pigs in a blanket.

The Perfect Appetizer

These crockpot BBQ grape jelly meatballs are a family favorite. They are seriously so good and the perfect appetizer for game day! They almost remind me of sweet and sour meatballs but taste better.

My Grandpa has been making these crockpot meatballs for years and we always loved them growing up. My sister even talked him into making them as an appetizer at her wedding. Everyone loved them! Now of course my family has their actual " homemade meatballs recipe, " which are just as amazing.

The best part about these BBQ meatballs is that no one would ever know how simple they are to make. You could even turn them into a main dish and serve them over sticky rice. YUM!

3 simple ingredients!

These slow cooker grape jelly meatballs are so easy to make. You just need the 3 ingredients below to get started:

How to make crockpot BBQ meatballs

1. Add ingredients to crockpot. Pour grape jelly and BBQ sauce in the bottom of your crockpot. Add in the meatballs and stir until fully coated.

2. Cook meatballs in crockpot. Cook frozen meatballs in crockpot for 2 to 3 hours on high, or until warm. Make sure to stir a few times throughout.

3. Serve and enjoy! Garnish with sliced green onions if desired and serve as an appetizer or main dish.

Variations

There are plenty of ways to easily mix up the flavors in this recipe. Check out some other yummy variations below:

Sub Heinz chili sauce for BBQ sauce for an extra kick.

Replace grape jelly with 16 ounces sliced or diced pineapple for Hawaiian meatballs.

Use 1/4 cup honey instead of jelly for a a little healthier alternative (add more or less to to taste).

Make cranberry meatballs with leftover cranberry sauce from Thanksgiving. Sub an equal amount of cranberry sauce for grape jelly.

Use 2 packages of little smokies instead of meatballs.

More easy appetizers:

Crockpot Meatball Recipe

# data[].attributes.attachment_link.title
Crockpot grape jelly & BBQ meatballs - only 3 ingredients!

# data[].attributes.attachment_link.description
BBQ Meatballs...easy to make in the crock pot, this recipe only takes 3 ingredients and 5 minutes to prep! Doesn't get better than that. These meatballs are a tried and true appetizer recipe of mine. They literally couldn't be easier to make and everyone always loves them.