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Meet your new favorite Easy Apple Cake! This country apple cake (a.k.a. Sharlotka) is soft, moist and unbelievably easy with just 6 ingredients. It is perfect for last minute company!

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

What is a Sharlotka? Sharlotka is a classic Russian apple sponge cake that has been made for centuries. It is simple but beautiful when served. It has some serious rustic charm with bites of apple crowning the top.

This cake satisfies the craving for something sweet, but not too sweet. You will enjoy every bite!

P.S. Want to know which tools we used to make this recipe? See the Amazon affiliate links in the instructions below.

If you enjoyed our original Sharlotka cake, you will LOVE this one! The first one was GOOD but this one is crazy good! We upgraded it with even more sweet-tart apples and this one rises even taller. Watch the easy video tutorial below with step by step instructions on making this apple cake.

Ingredients for Apple Cake (Sharlotka):

The ingredients for this apple cake are so simple!! The base of the recipe is eggs, sugar, flour and baking powder with a splash of vanilla extract. You probably allready have everything you need to make this apple cake! Be sure flour is measured correctly!

What you will need:

9″ Springform pan with 3-inch tall walls a ring of parchment paper to line the pan

Apple Substitutions in Baking:

For baking, we prefer granny smith apples but any firm and crisp, sweet-tart apple will work well.

Pro Tip: As with any egg-based cake, it is ultra important to be sure you beat the eggs and sugar sufficiently. If using a high powered electric hand mixer, add 2 minutes to the beating time in step 2. Also, keep this cake away from outdoor draft, which can cause it to smell eggy.

Watch How to Make Apple Cake (Sharlotka):

Our Best Apple Recipes

Apple Cake Sharlotka (VIDEO)

Meet your new favorite apple cake! This country apple cake (a.k.a. Sharlotka) is soft, moist and unbelievably easy with just 6 ingredients - perfect for last minute company!

*When you pull up on the whisk, the ribbon of batter should sit for a few seconds on the surface before incorporating back into the batter.
Pro Tip: As with any egg-based cake, be sure you beat the eggs and sugar sufficiently. If using a high powered electric hand mixer, add 2 min to beating time in step 2. Keep cake away from outdoor draft to prevent an "eggy" aroma.

If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This is one of those recipes you'll make over and over. I hope it because a favorite go-to cake for you as well!

Thank you for trying our recipes and sharing them with the people you love. I'm so thankful for you :). YOU are the reason why I love this job of mine so very much!

Loads of love,

-Natasha

Natasha Kravchuk

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

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Apple Cake Sharlotka (VIDEO) - NatashasKitchen.com

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Meet your new favorite apple cake! This country apple cake (a.k.a. Sharlotka) is soft, moist and so easy with just 6 ingredients - perfect for last minute company! This European apple cake is lightly sweet and is sure to please.

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PREPARATION

1. In a large pot, crisp the bacon on medium heat. Drain excess grease so there's about 3 tablespoons left in the pot. Add in the chicken, season with half of the seasoned salt and pepper, and cook.

2. Once the chicken is nicely browned, remove it from the pan but leave the bacon.

3. Add in the onion and asparagus. Stir until the onions begin to become translucent, then add the garlic and spinach. Stir until spinach is wilted, then add sun-dried tomatoes and season with remaining salt and pepper.

4. Pour milk over veggie and bacon mixture, and bring to a boil. Stir periodically so the bottom does not burn.

5. Once milk is bubbling, add pasta and stir frequently until pasta reaches your desired doneness (approximately 10 minutes at medium heat).

6. Stir in parmesan cheese and mix until cheese is melted.

7. Enjoy!

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One-Pot Creamy Chicken Bacon Veggie Pasta

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1. In a large pot, crisp the bacon on medium heat. Drain excess grease so there's about 3 tablespoons left in the pot. Add in the chicken, season with half of the seasoned salt and pepper, and cook. 2. Once the chicken is nicely browned, remove it from the pan but leave the bacon.

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If you've ever heard of the food mashup involving pickles and ice cream, you probably expect it to come from a pregnancy craving. Lately though, one of the biggest trends is to combine all kinds of unique ice cream flavors. There's activated charcoal, olive, and goat cheese and even, yum, bacon-flecked ice cream. If you're into trying new and interesting sweet and savory foods, or if you're ride or die for pickles, this is the sweet-salty treat for you.

Trendy ice cream cones are all the rage, but what about trendy milkshakes? Time to get creative with pickles and some ice cream. Watch the video below and make it yourself. Who knows, you might even get a craving for it.

Pickle Milkshake

Serves: 1 (serving size: 12 oz.)
Active 20 mins. Total 5 hours, 20 mins.

2 cups heavy cream
3/4 cup whole milk
3/4 cup granulated sugar
4 large egg yolks
1 bay leaf
1 Tbsp. vanilla extract
1 cup bread-and-butter pickle juice, divided
1/4 cup chopped bread-and-butter pickles, plus whole pickles for garnish
2 drops neon green food coloring gel
Whipped cream
Fresh dill (optional)

1. Whisk together cream, milk, sugar, egg yolks, and bay leaf in a medium saucepan over medium; stir constantly until slightly thickened, about 15 minutes. Transfer mixture to a bowl and let cool completely, about 30 minutes. Stir in vanilla extract and 3/4 cup of the pickle juice. Pour through a fine mesh strainer into a bowl; discard solids. Chill completely, about 1 hour.
2. Pour into a freezer container of a 2-quart electric ice cream maker, and freeze according to manufacturer's instructions. Transfer custard to a 9- x 5-inch loaf pan, and return to freezer until ready to use.
3. Scoop 1 1/2 cups of the pickle ice cream into a blender. Add chopped pickles, food coloring, and remaining 1/4 cup pickle juice to blender, and blend until smooth, about 20 seconds. Pour mixture into milkshake glass. Garnish with whipped cream, whole pickles, and, if desired, dill.

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This pickle milkshake recipe will satisfy your sweet and salty cravings at the same time

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If you've ever heard of the food mashup involving pickles and ice cream, you probably expect it to come from a pregnancy craving. Lately though, one of the biggest trends is to combine all kinds of unique ice cream flavors. There's activated charcoal, olive, and goat cheese and even, yum, bacon-flecked ice cream.

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Featuring Quinoa Seed Crackers, PB&B Sweet Potato Toast, Apple Snack Dippers, Hummus & Cucumber Avocado Toast, Vanilla Berry Protein Smoothie, Peanut Butter Protein Box, Tomato, Avocado, & Egg Salad, Chewy Oatmeal Breakfast Bars To-go and Classic Granola

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Coconut Mojito - Add tropical flavor to your regular mojito with this easy, healthy and refreshing coconut mojito recipe that takes only 10 mins to make!

In a blink of an eye, summer is merely a few weeks left.

For those who have kids, back-to-school will come sooner than you think, and life will be back to same old same old again soon.

Just before all the summer fun ends, I wanted to share this amazing Coconut Mojito recipe with you. Mojito is one of my favorite cocktails of all time.

I love mint leaves and the combination of white rum, sugar, lime and ice.

Now, how do you kick it up a notch?

Make your regular mojito into coconut mojito using coconut water and you are sure to have the most amazing and refreshing summer cocktail ever!

If you remember, I turned my regular lemonade into coconut water lemonade and it has been my go-to thirst quencher.

The coconut water makes the mojito so much better, healthier, lighter, and naturally sweeter.

It also adds a tropical nuance to the libation.

Try it soon!

To make this recipe a lot more accessible, check out the following video.

Make sure you subscribe to my YouTube channel for future videos.

How Many Calories Per Serving?

This recipe is only 118 calories per serving.

Coconut Mojito Recipe

Coconut Mojito - Add tropical flavor to your regular mojito with this easy, healthy and refreshing coconut mojito recipe that takes only 10 mins to make!

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Coconut Mojito - Add tropical flavor to your regular mojito with this easy, healthy and refreshing coconut mojito recipe that takes only 10 mins to make! In a blink of an eye, summer is merely a few weeks left.

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This post may contain affiliate links. For more information, please read my disclosure policy.

It brings me so much joy today to share with you this Jack Frost Cocktail recipe!

Jack Frost Cocktail

This has been on my bucket list of cocktails to make forever. A friend posted a picture of them on Facebook the other day and it jogged my memory to get on the ball and make 'em! NOW I see (and TASTE) what all the hype is about. OH. MY. WORD.

It was all I could do not to stick a straw in one of these and start slurping while I was photographing. They taste sweet, tropical and Christmas-y all at the same time.

Your simple ingredients are: Vodka (you can also use light rum), pineapple juice, cream of coconut, blue curacao, coconut and corn syrup for rimming the glass. You'll also need ice and a blender. I find that dipping my glasses in a little corn syrup (or honey!) works awesome for making the coconut stick to the rim.

If you don't want an icy cocktail, you can also make a martini out of the same ingredients. In a shaker with ice, shake the vodka or rum, pineapple juice, cream of coconut and blue curacao and strain into a martini glass.

There are so many holiday cocktails I want to make this season, but I'm SOOOOO glad I made this one early-on so that I can share with you all if you haven't tried it yet. If you haven't, make it a priority to put it on your holiday entertaining menu... NOW!

I always try to give proper credit for a recipe, but I can't seem to find the true original source of the recipe (if you know it, please let me know!). This recipe was adapted from Indlulgy.com and Tipsy Bartender.

Cheers and happy mixin'! 🙂

Jack Frost Cocktail

Prep Time: 5 mins

Total Time: 5 mins

Yield: About 6 cups

Keywords: jack frost cocktail

Slightly adapted from Indulgy.com and Tipsy Bartender

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This post may contain affiliate links. For more information, please read my disclosure policy. It brings me so much joy today to share with you this Jack Frost Cocktail recipe! This has been on my bucket list of cocktails to make forever.

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Immunity-Boosting Drinks 4 Ways | Recipes

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Featuring Green Vitamin Juice, Veggie Tomato Juice, Soothing Lemon Ginger Tea and Probiotic Berry Smoothie

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Give your favorite sparkling drink a holiday twist by adding cranberry and rosemary. The additions add a delicious flavor and play up a traditional holiday color scheme.

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Cranberry Blissmas Sangria Is A Holiday Blessing

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A festive sangria is just what your holiday needs. This cranberry apple one is the perfect twist on a classic sangria. Have you made this yet? Let us know how it went in the comments below! Advertisement - Continue Reading Below This content is imported from {embed-name}.

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Yummy and healthy meal prep recipes for your entire day Breakfast: Time-saving Sheet-pan Eggs Lunch: Mason Jar Salad Meal Prep Dinner: One-Pan Chicken Meal Prep 4 Ways Watch all of the recipes being made here:

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Corn Dog Muffins are sweeping the nation! Not really, but if you have kids in the house, you're likely to have whipped up a batch somewhere along the way. Corn dog muffins are basically just like corn dogs. Except they're not on a stick, they're in muffin pans.

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Whether it's a fancy dinner party or casual tailgate, these Crab Stuffed Mushrooms will wow your guests. A creamy, cheesy filling, chock full of delicate crab, transforms the humble mushroom cap into something truly magical!
Pin it to your APPETIZER BOARD to save for later!

At my house, every party leads into the kitchen, and there's a freedom (and lack of shame) in grazing along the counter with one hand chip-digging into a bubbling dish of Hissy Fit Dip while the other clutches a refreshing cocktail.

On special occasions, though, I like a more formal set-up, with cloth napkins and even [gasp] utensils. It's fun sometimes to fuss over little hors d'oeuvres that make my guests "ooh and ahh!"

As the saying goes, there's a time for everything - a time to reap and a time to sow . . . a time to laugh and a time to cry . . . a time for yummy, messy party dips and a time for dainty appetizers that require a piece of dinnerware.

When that time comes, I make Crab Stuffed Mushrooms.

The key to crafting the perfect stuffed mushroom is texture, a combination of meaty, earthy creminis cradling a rich, creamy filling full of sweet, tender crab, with just a few subtle seasonings that accentuate all the natural flavors of these ingredients.

Crab meat is generally a splurge purchase for me, so I like to make sure it's the highlight of this dish. Yes, if you look at all the recipes for stuffed mushrooms crab is actually not always the star! Mushrooms are sometimes stuffed with sausage, bacon, spinach, or even just a combination of cheeses, but crab is such a decadent ingredient that I usually make stuffed mushrooms with crab to impress my party guests.

Crab stuffing (and even crab cakes) vary a lot in their crab-to-breading-to-creamy ratio, and you'll find lots of possibilities at your favorite restaurant chains.

The crab stuffed mushrooms Outback sells uses a lovely (but time-consuming) béchamel base and equal amounts of bread crumbs and crab. The Red Lobster crab stuffed mushrooms use crushed oyster crackers and cheddar cheese. There are no Olive Garden crab stuffed mushrooms, but they do make a version with chopped clams, bread crumbs, and Italian cheeses.

These are a wonderful starter, but the clams definitely have a distinctive texture that makes them very different from the crab-stuffed versions.

Bread or cracker crumbs in the filling add a density that takes the focus off the crab, I think, so my version is a nice, cheesy base without any bready filler getting in the way. The only breadcrumbs you'll see in my recipe are sprinkled on for a crispy finish (and they're panko which skips the crusts during the crumb-making process for an extra crunchy topping).

Cream cheese or mayonnaise? I like to make my crab stuffed mushrooms with cream cheese because it, well, makes it more cheesy! When I cook with mayonnaise, like the crabmeat stuffed mushrooms Emeril makes, the filling sets up with a slightly eggy consistency that works in artichoke dip and others dips that need to hold up to a cracker but that ultimately makes the filling seem less rich and creamy.

The texture is also one of the reasons I choose mozzarella, the pizza staple, instead of other cheeses like Swiss, cheddar, or parmesan. Its unique melty quality enhances the crabby goodness, and it's a nice, mild cheese that won't compete with the subtle crab flavor.

As far as the crab goes, I always recommend using a fresh variety from the fish market. That's not always feasible depending on the price and/or availability, though, so you can definitely substitute canned in this recipe.

The cheesy filling is nice and rich, plus the crab will break up a bit during the mixing process (unlike in crab cakes where you want big chunks of crab), so it's a perfectly acceptable substitute here. You'll still need to pick through it for any leftover shell, though - we don't want that kind of texture!

A little garlic and finely chopped green onions are the perfect aromatics for this filling.

I also love the flavor of celery but don't like the crunch in this recipe, so I use Old Bay seasoning (bonus points for avoiding the celery chopping!). Old Bay is a classic addition to New England crab boils that adds several different heat-bringing peppers and sweet paprika, along with salt and celery, so it works great in this crab-based filling.

Although there are hundreds of varieties of edible mushrooms, there aren't a whole lot of grocery store options for making crab stuffed mushrooms caps. Button mushrooms are the classic, but I like to use cremini, button's slightly older, firmer, and more flavorful sibling.

You'll want to choose mushrooms that are about two inches in diameter (or, as I like to call it, two bites) so you'll have plenty of room for the filling.

If you want to switch out of appetizer mode into full entrée, you can also make crab stuffed portobello mushrooms using the same filling. I'll take these over a steak any day!

My Crab Stuffed Mushrooms with cream cheese are an elegant appetizer that looks like you've spent lots of time on them (I won't tell if you won't), and they're a beautiful addition to that fancy serving plate. Honestly, though, they'll be a hit at your next party whether you're serving sparkling wine in glass flutes or kegged beer in disposable cups.

Recipe Notes:

Mushroom prep - To wash or not to wash? The general consensus for prepping button mushrooms that are destined for cooking is that you do want to Yes, they'll absorb a teeny bit of water thanks to their spongy texture, but it's an insignificant amount that will easily evaporate during the cooking process. A salad spinner works great for this job. You should also avoid the knife when removing the stems. Just pinch them between your fingers and rock them back and forth to remove them before stuffing. Don't throw the stems away! You can toss them into veggie stock or chop them up for an omelet the next day.

Lighten up - If you skip the breadcrumb topping, you'll make these crab stuffed mushrooms low carb. To replace the crunch, try sprinkling the top with crumbled, crispy bacon or chopped toasted walnuts. If you like the idea of the entrée version of this dish, you can also try one of the healthy crabs stuffed portobello mushroom recipes, basically ditching the cheese altogether and using a teeny bit of milk and breadcrumbs to bind the crab enough for stuffing.

Bring the heat - I know lots of us to have a "spicy" tooth, and you can certainly play around with the filling in this recipe. Replace the Old Bay seasoning with Cajun seasoning, use Pepper Jack instead of the mozzarella, add a teaspoon of hot sauce or a half cup of chopped pickled jalapenos.

Crab Stuffed Mushrooms

Looking for more Appetizers?

- Tender, delicious meatballs smothered in a delicious, sweet homemade BBQ sauce.
PF Chang's Lettuce Recipes - Unbelievably delicious, healthy and ready in 20 minutes!
-Tender, Soft and lusciously Buttery, surely a family favorite!
Curried Shrimp in Crispy Wonton Cups - Crisp and crunchy cups filled with a curried shrimp salad, topped a sprinkle of toasted coconut!
-Quick and easy to make layered with an ooey-gooey layer of cheese!
Bacon Wrapped Smokies - The combination of gooey sweetness, bacon, and a little spice in our Bacon Wrapped Smokies creates a perfect paradox of simple and spectacular!

Need Some Cocktail Drinks To Serve With These Crab Stuffed Mushrooms...

Planters Punch- Our Planters Punch is the perfect combination of sparkling and sweet, a refreshing summer drink for every gathering! Make it by the glass or pitcher.

Reader Interactions

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Crab Stuffed Mushrooms - Gonna Want Seconds

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Whether it's a fancy dinner party or casual tailgate, these Crab Stuffed Mushrooms will wow your guests. A creamy, cheesy filling, chock full of delicate crab, transforms the humble mushroom cap into something truly magical! Pin it to your APPETIZER BOARD to save for later!

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Layered Taco Dip Recipe " Perfect for Large Groups (with VIDEO!)

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Go big with this layered taco dip recipe - it is the perfect appetizer for large crowds. Ground beef, refried beans, shredded cheese, cream cheese, sour cream, and more. Add this appetizer to your game day or party menus! My go-to recipe for potlucks has always been this 8 layer taco dip recipe.

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Tangy sauerkraut salad with crisp raw veggies and apples, marinated in a sweet dressing. Perfect as a side dish or to top off burgers, hot dogs or brats.
I have found many recipes for sauerkraut salad over the years. When it came time to make one, I was torn what to try. Most of the dressings were similar, sugar and vinegar dressings, similar to a marinated vegetable salad.
This post is sponsored by Frank's Kraut, but the opinions here are all my own.
Some versions used carrots, some didn't. Many used bell peppers, some used pimentos. The Polish version used tart apples. I loved the sound of everything, and I thought, why not put it all together into one perfectly crunchy, sweet and tangy salad? Then my friends, this delicious salad was born!

I chopped up one apple, I used a Pink Lady Apple, they are firm and a little on the tart side, celery, a bit of sweet onion, some carrots, yellow, red, green and orange bell peppers, (LOVE all of that COLOR!) and last but certainly not least, my favorite sauerkraut, Frank's!

All of these raw fruits and vegetables, blended with sauerkraut and marinated in this sweet vinegar dressing - not only good but good FOR you!

** Some of the benefits of sauerkraut: Sauerkraut contains high levels of dietary fiber, as well as significant levels of vitamin A, vitamin C, vitamin K, and various B vitamins. Furthermore, it is a good source of iron, manganese, copper, sodium, magnesium, and calcium, in addition to contributing a moderate amount of protein to your diet. - organicfacts.net **

This salad will marinate in your refrigerator 24 hours before serving to let all of the flavors marry together. It's delicious served right out of the bowl, but also makes a sensational topping for burgers, hot dogs, polish sausages or bratwursts.

^LOVE IT? PIN it!^

Love Sauerkraut? Everything you always wanted to know about Kraut! Where it comes from, how it's made and tons of Sauerkraut recipes in this Ultimate Guide to Sauerkraut.

Spring is upon us, make sure you give this tasty salad a try at your next cookout! You will be glad that you did!

-
Follow along with Frank's Kraut on their social medias to get delicious recipes all year long. Follow them on Facebook, Twitter, Pinterest and Instagram for all things sauerkraut!

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Tangy sauerkraut salad with crisp raw veggies and apples, marinated in a sweet dressing. Perfect as a side dish or to top off burgers, hot dogs or brats. I have found many recipes for sauerkraut salad over the years. When it came time to make one, I was torn what to try.

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Feeling lucky? Try these crispy fried wontons filled with savory shrimp curry and sweet Nutella and strawberries.

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These EASY, Spicy California Shrimp Stacks will satisfy your sushi craving, and they taste SO GOOD! Layered with cucumber, avocado, shrimp and brown rice, then topped with a spicy mayo - YUM!

Spicy California Shrimp Stack

You don't need any fancy tools, I layered everything in a one-cup measuring cup then flipped it over. If you love sushi, you may also love these Spicy Tuna Poke Bowls I'm obsessed with!

If the though of making these stacks get's you nervous, make it even easier by turning it into a bowl!

These spicy shrimp stacks are drizzled with spicy mayo, soy sauce and Furikake (affilialte link), a Japanese condiment made with blend of sesame seeds and seaweed and spices. If you don't feel like going out of your way to purchase it, you can just use sesame seeds.

I'm obsessed with Trader Joe's frozen brown rice, it's a great short-cut for busy weeknights and the texture is perfect. Using their rice, this came together in less than 15 minutes. If you make the rice yourself, use short grain sushi rice, the sticky texture is perfect for this.

Shrimp Stack Tips and Notes:

This would also be great with crab meat to make a more traditional California roll, or even raw sushi grade salmon or tuna.

Buy shrimp still frozen and defrost as needed. Most shrimp arrives at stores frozen so you may as well buy it frozen and defrost it as needed so it as fresh as possible.

If your shrimp is raw, you can poach them quickly in a pot of salted, boiling water, for 2-3 minutes, until they are just pink. Then, rinse them under cold water to stop them from cooking.

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These EASY, Spicy California Shrimp Stacks will satisfy your sushi craving, and they taste SO GOOD! Layered with cucumber, avocado, shrimp and brown rice, then topped with a spicy mayo - YUM! You don't need any fancy tools, I layered everything in a one-cup measuring cup then flipped it over.

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Featuring Easy Slow Cooker Mozzarella-Stuffed Meatballs And Sauce, Pizza Onion Rings, Peanut Butter Banana Brownies, Cheesy Spinach And Artichoke Bread Ring Dip, Pesto Chicken Garlic Knot Sliders and Chicken Parm Bites

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Featuring Jalapeño Poppers, Egg Roll Mozzarella Sticks, BBQ Chicken Tenders and Pigs In A Blanket

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What's better than a snack that takes 2 ingredients, ridiculously little hands-on time, and delivers flavour that is better than anything you can possibly buy from a store? NOTHING! And that means nothing is better than these 2 Ingredient Jalapeño Popper Crisps.

How good are these? My kids described 2 Ingredient Jalapeno Popper Chips as being "like the best, cheesiest, cheez-its ever on steroids." I think that sums it up pretty well, too, but I can expound; they're dead crispy and crunchy, but they don't crumble when you dip them. Jalapeno cheese crisps are pretty. Well, at least they're lovely to me, but I'm inclined to think that any food that tastes this good is simply stunning, too.

It only takes two ingredients to make these spicy cheese crackers, and people, it is so worth it. You've never had a better cheese cracker with soup or chili, stew or salad. And if we're talking about homemade crackers for snack time, this is the one you want all the way. 2 Ingredient Jalapeno cheese crackers are the ideal base for deli ham or turkey for an excellent, fast, low-carb/high-protein snack.

Cook's Notes

When it comes to choosing the cheese for the 2-Ingredient Jalapeño Popper Crisps, I highly recommend extra-sharp cheddar cheese. This is my favourite cheese for the job because it delivers a major punch of cheese flavour. If you prefer a milder cheddar, go for it.

I do recommend you grate your own cheese for 2 Ingredient Jalapeño Popper Crisps because the pre-grated cheese is tossed with an anti-caking powder to keep it from clumping in the bag. Not a big deal in some recipes, but when you WANT your cheese to melt and cling together, it gets in the way.

Let's talk about cracker size. You can make these smaller using about a tablespoon of grated cheese, or make them larger, using about 1/4 cup of grated cheese, or any size in between. Just watch the baking time and use the colour of the cheese crisps as an indicator of when to pull them from the oven.

Speaking of cracker size, if you do the smallest size jalapeno cheese crisps, you'll only use one thin slice of jalapeño. If you make the largest jalapeno cheese crackers, you can use two thin slices. You don't want to overload the crackers, though, as the jalapeños give off liquid as they bake.

Look how easy these 2 Ingredient Jalapeño Popper Crisps are to make!

2 Ingredient Jalapeño Popper Crisps

Do you love these Jalapeno Cheese Crackers? Try these Jalapeno Cheese goodies!

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What's better than a snack that takes 2 ingredients, ridiculously little hands-on time, and delivers flavour that is better than anything you can possibly buy from a store? NOTHING! And that means nothing is better than these 2 Ingredient Jalapeño Popper Crisps. How good are these?

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

These smashed potatoes are easy and loved by all. They taste like little campfire potatoes with their crisp salty skins and golden crispy edges. The centers are soft and the cheese crust makes them irresistible!

If you are serving them as a side dish, you should know they are in great danger of becoming an appetizer as folks breeze through your kitchen and "sample".

We love these as a snack and our kids dip the smashed potatoes in ketchup or ranch just like a giant French fry; only much healthier because they are baked, not fried!

We've included our Amazon affiliate links below for the tools we used to make this recipe. Enjoy this my friends!

Watch the Video on How to Make Smashed Potatoes:

Watch until the end for fun outtakes, since many of you requested those after seeing our blooper videos this year. There are some recipes that just do this to me! ha ha!!

Make-Ahead Tip: You can boil the potatoes a day ahead, cool to room temp then cover and refrigerate overnight. Smash, season and bake the following day. Since you are starting with cold potatoes, add 2 minutes to the initial baking time to ensure a crisp exterior.

P.S. You can easily double this recipe to serve a crowd (highly recommended!)

Ingredients for Smashed Potatoes Recipe:

12-16 count (2 lbs) small potatoes (1 1/2 to 2″ diameter)*
2 tsp salt for water
Olive oil to drizzle
Garlic salt, to taste
Freshly cracked black pepper, to taste
3/4 cup parmesan cheese, or to taste
2 Tbsp fresh parsley, finely chopped, to garnish

Such simple ingredients! Often the simplest recipes are the best and this one is budget friendly also #FORTHEWIN!

Cooks Tip: Use either a Silpat baking liner (as shown below) to line the pan. They are wonderfully non-stick!

⬇Print-Friendly Smashed Potatoes Recipe:

Smashed Potatoes Recipe (VIDEO)

These cheesy smashed potatoes are crisp on the outside with a creamy center and irresistible cheesy crust.

If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Are you imagining that salty crispiness? Is your mouth watering yet? 😉

Baked smashed potatoes are one of my favorite ways to enjoy potatoes. My children aren't usually keen on potatoes, but they sure love these!

Natasha Kravchuk

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

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Smashed Potatoes Recipe (VIDEO) - NatashasKitchen.com

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These cheesy smashed potatoes are crisp on the outside with a creamy center and irresistible cheesy crust. Watch the video recipe for how to make the best smashed potatoes (baked, not fried!). Easy, family-friendly side dish or snack. They fly off the plate!

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This Taco Dip Recipe is truly the best taco dip recipe that I've tasted. It's an easy cold taco dip with endless flavors and should taste good combined with a big "W" from your football team! 🙂

Best Taco Dip Recipe

Oh for heavens sake, this easy, cold taco dip blew our minds! So, you noticed that I said "cold" taco dip recipe, right? This is the best taco dip recipe all around in my humble opinion, but if you're looking for a hot taco dip recipe, this hot taco dip is the one to hit up.

All of my sources tell me it's the best hot taco dip of its kind, however, I still stand by my opinion that this one right here is the best cold taco dip appetizer you're going to find on the interwebs. 🙂

I first found this recipe when it was included in my friend Tiffany's Meal Plan. She makes Meal Plans for busy people like us. You can see all of her meal plans here . If you decide to buy a week (or more) PLEASE use my coupon code - it's the highest one she offers all year long and will get you a grocery list with nightly meals planned out for you for only $2.45 per week. CRAVINGS is the code.

Anyhow, this taco dip is a combination of veggies, spices, juices and, as you can see some fun additions with the edible field goals and the goal lines made out of sour cream - seriously? If this doesn't scream football themed appetizer or game day recipes, well, then I'm just not sure what will 😉 This could literally pass as a football party decoration... until it's been dup into ... so there's that 😉

Ok, so are you ready for the recipe? Head on over to Tiffany's blog HERE to get the full recipe and you're ready to rock and roll.

How to make this Taco Dip Recipe on the Ketogenic Diet Foods Diet

Are you following the Keto Diet Food Plan? The great news for you is that this is low carb appetizer fits into the Keto Diet Menu too!

If you're looking for Keto friendly snacks, this low carbohydrate appetizer is a great option. The one big change that you'll want to make it instead of using tortilla chips, use lettuce wraps instead. Or, if you're feeling extra motivated to make this one of your go-to Keto approved appetizers, try making these Low Carb Tortilla Chips . YUM!

And, unfortunately, to be a Keto appetizer, you'll want to cut out the refried beans as well. This dip would still be fantastic without the beans and tortilla chips. Promise!

These ingredients aren't on the approved Keto ingredient list, but everything else in this recipe is Keto approved! Awesome, 'eh?!

How to make this Layered Taco Dip Recipe Healthier

If you're still with your New Years resolutions (WOW if you are 😉 ) then using baked tortilla chips is a great way to lighten this taco dip up. And, those baked tortilla chips are good, too!

Without adding in any of the cream cheese, (which is a usual suspect in these types of cold taco dip recipes) makes this a tad bit healthier as well! But, although you don't have any cream cheese, sour cream takes its spot, so going with a reduced fat sour cream will give you even less calories and make this a "skinny taco dip" - sweet!

And, it you really, really wanted to get some more greens in your diet, adding in some shredded lettuce is also an option. I would put the lettuce on top of the guacamole layer and under the sour cream field goal lines layer. You could even use the remainder of the pepper or diced tomatoes to spell out "go team" on top of the field goal lines or something similar - that would be cute!

The taco seasoning mix has barely anything in it but spices, so we know we're good there, right?!

I would encourage you to leave in the red pepper in the recipe, but if you don't like red pepper, green pepper can for sure be substituted in its place. Or, diced tomatoes would be good as well.

If you like low carb appetizers, you might also really love this real cheese queso dip !

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This Taco Dip Recipe is truly the best taco dip recipe you'll taste. It's an easy cold taco dip with endless flavors and contains Ketogenic Diet Foods as well. Great to use for Keto friendly snacks and perfect if you're after easy Keto recipes.

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No bread, no problem - these savory sandwiches are main course and side all in one yummy package.

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Side Dishes
by Samantha

Cowboy Caviar is one recipe everyone raves about!

A fresh, simple dip that can be thrown together in under 15 minutes!

This Cowboy Caviar makes a great side dish for any picnic, potluck, or party, and is a great way to use up your summer produce!

I tried cowboy caviar for the first time at a potluck last summer and was instantly obsessed

I didn't expect it from this unassuming, summery dip that at first glance I confused with chunky salsa or pico de gallo, but one bite and I knew that I was hooked for life.

The saltiness of the chips combined with the freshness of the tomatoes, the crispness of the pepper, the subtle heat of the jalapeno, the faint hint of lime and garlic.... It was heaven.

A replication of the highest order was necessary, and since that first fateful bite last year, I have perfected my own recipe for cowboy caviar and I am so excited to share it with you today.

I made this cowboy caviar for my family last weekend for Easter, and after baking both my signature carrot cake and coffee cake for brunch, I wanted something a little less sweet, and definitely something that wouldn't require turning on the oven.

This cowboy caviar is easy to make, just a matter of chopping your veggies and tossing everything together.

If you ask me, the trick to the best possible cowboy caviar is to dice the ingredients that need dicing (the tomatoes, onion, pepper, etc - not the beans!) very small, the smaller the better. Try to keep your tomato and avocado pieces petite rather than big and chunky (about bean-sized works great!). An easy way to do this is with my favorite chopper, including for the tomatoes!

To easily cut my avocado, I like to slice it in half and then score it into small pieces using my knife, then just scoop everything out into the bowl with a large spoon!

Everyone who tried this cowboy caviar loved it and the bowl was scraped clean in record time.

P.S. As you can see in the pictures, I love serving these with tortilla chips, but cowboy caviar also tastes amazing eaten straight by the spoon!

Cowboy Caviar

Servings 12 servings

Course Appetizer
More Recipes You Will Love: Buffalo Chicken Pasta Salad Old Fashioned Bean Salad Garden Fresh Bruschetta
Cuisine American

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Side Dishes by Samantha Cowboy Caviar is one recipe everyone raves about! A fresh, simple dip that can be thrown together in under 15 minutes! This Cowboy Caviar makes a great side dish for any picnic, potluck, or party, and is a great way to use up your summer produce!

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Make The Yummiest Snacks Ever With These Homemade Hummus Recipes

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Greek Sushi from Delish.com will change the way you think of sushi.

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Featuring Spinach Tomato Pesto Pockets, Creamy Pesto Pasta Bake, Pesto Stuffed Chicken, Cheesy Pesto Twists and Pull Apart Cheesy Pesto Bread

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Featuring Spinach Tomato Pesto Pockets, Creamy Pesto Pasta Bake, Pesto Stuffed Chicken, Cheesy Pesto Twists and Pull Apart Cheesy Pesto Bread

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These Beer Battered Onion Rings are dipped in a perfectly seasoned beer batter then fried until crispy and golden brown, the only thing left to do is dip in your favorite sauce and eat. Admittedly indulgent, completely addictive.

Beer Battered Onion Rings

My family are onion ring aficionados. If they're on the menu, we order them. So, these golden beauties are a shoe-in at our house for game day munchies, as a grilling appetizer or alongside steaks, sandwiches and burgers. Many times, my boys will even pile these sky high on their burgers as if they're a work of art. Edible art, of course but, tasty nonetheless.

Baked vs Fried

If you're counting calories but, still have a craving for onion rings, I have a lighter, oven fried Firecracker Onion Ring version here on my blog that we enjoy very much. Once in awhile when we want to splurge, we go the deep fried route. It's a perfect marriage pairing this beer batter and large sweet rings of onion. Serve them with a spicy dipping sauce such as comeback sauce or even Japanese yum yum sauce and you can make restaurant specials in your own kitchen. Wanna a great dipping sauce for these onion rings? Checkout the dipping sauces featured with these Fried Pickles and Crispy Onion Strings. You may also like to try these Beer Battered Zucchini Fries from The Brown Eyed Baker

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Beer Battered Onion Rings

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These Beer Battered Onion Rings are dipped in a perfectly seasoned beer batter then fried until crispy and golden brown, the only thing left to do is dip in your favorite sauce and eat. Admittedly indulgent, completely addictive. Beer Battered Onion Rings My family are onion ring aficionados.

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Easy Spinach Dip Stuffed French Bread is your favorite cheesy dip (with three cheeses!) baked right into the loaf! Crazy delicious side or easy crowd pleasing appetizer!
SPINACH DIP FRENCH BREAD RECIPE VIDEO

With Christmas Eve, New Year's Eve and football games galore, I've had party food on the brain - hence recent Mexican party food: Cheesy Chili Taco Dip, Asian party food: Sweet and Sour Chicken Egg Rolls, French party food: Slow Cooker French Dip Sandwiches, American party food: Artichoke Dip Bites and Easy Spinach Dip Stuffed French Bread!

I was watching a Facebook video where breakfast bread boats are made by hollowing out the bread, filling it with a whisked egg/cheese mixture then baking it. I loved this idea and was obsessing over what else would be completely delectable baked into a a warm French bread cocoon - something that belongs with bread, is eaten with bread, is better with bread - Spinach Dip!

Spinach dip has been an American favorite appetizer since the 1950's, back when Lipton published the recipe on the back of their vegetable soup mix. History in the making. Today, spinach dip is as delicious as ever with many variations such as Spinach Artichoke Dip and now this Spinach Dip Stuffed Bread! Its the quintessential dip made even more delicious when creamy and warm nestled in warm French bread. And even more delicious when your realize just how easy it is to make!

You can wow your guests simply by hollowing out about 2 inches to create a French Bread "bread bowl..."

Mixing together spinach, sauteed onion, bell peppers, garlic, pesto and a splash of paprika that you creamify by stirring in sour cream, mayonnaise and cream cheese. And then comes glorious Parmesan cheese, sharp cheddar cheese...

Spoon spinach dip into you French bread bowl...

And blanket with mozzarella cheese...

And bake until the cheeses are golden and bubbly...

Happy dance commence.

Or I should say party dance commence because its all about the party. And this Spinach Dip Stuffed French Bread will be the life of the party. Or just the reason to party - should you need one.

Easy Spinach Dip Stuffed French Bread

Easy Spinach Dip Stuffed French Bread is your favorite cheesy dip (with three cheeses!) baked right into the loaf! Crazy delicious side or easy crowd pleasing appetizer!

1 loaf French bread

1/2 onion, diced

1/2 red bell pepper, diced

2 garlic cloves, minced

2 tablespoons prepared pesto (I use Basil pesto from Costco)

1/2 cup mayonnaise (I use reduced-fat)

1/2 cup sour cream (I use reduced-fat)

You can prepare spinach dip in advance and store in the refrigerator separate from bread. When ready to bake, heat dip in microwave until warm then spoon into French bread and bake as directed.
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Easy Spinach Dip Stuffed French Bread (+ Video!)

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Easy Spinach Dip Stuffed French Bread is your favorite cheesy dip (with three cheeses!) baked right into the loaf! Crazy delicious side or easy crowd pleasing appetizer! SPINACH DIP FRENCH BREAD RECIPE VIDEO With Christmas Eve, New Year's Eve and football games galore, I've had party food on the brain - hence recent Mexican...

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Pizza dough filled with cheese is rolled into an eye-catching spiral, brushed with tomato sauce and topped with even more cheese.

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If you've ever wondered how to preserve avocados, wonder no more! My family has used this technique for years and it works beautifully. Here's everything you need to know about how to keep avocado from turning brown: Preserving avocados can save you money How to preserve avocados Ideas for using frozen avocados I cannot get enough avocado.

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This veggie pizza recipe is full of flavor from the ranch cream cheese and the crunchy fresh vegetables! We love to snack on this cold veggie pizza.

Okay, look. I'm aware that this recipe has been floating all over the dang internet for years now, but the thing is...I had never tried it. I mean, cold veggie pizza? That sounds nasty, right?

First - it's cold.

Second, it's vegetables. I realize that, as a responsible adult, it's my job to eat vegetables every now and again, but do we really have to put them on pizza? Seems rude.

Third, what's the weird white stuff all over it?

This cold veggie pizza is seriously good stuff.

Then I showed up for a get together at my mother-in-law's house and she had a huge platter of little veggie pizza squares. I eyed them suspiciously.

"What's that creamy white stuff?" I asked her.

"Oh, just cream cheese and ranch powder," was her answer.

Y'all. I hoovered that entire platter of veggie pizza in my face so fast she left the room screaming in terror.

Cream. Cheese. Ranch. Powder. Pizza.

This stuff is GOOD. Like, majorly good. If you like to dip carrots and broccoli in ranch dip, which I do, because vegetables coated in ranch are delicious, then you are going to seriously freak out for this little pizza. It will become your new favorite thing.

I made it for lunch last week and nearly ate the whole thing myself, oh god, the shame.

If you haven't tried this, you're probably thinking that cold/room temp crescent dough sounds not great, but I'm here to tell you that, in this instance, it is absolute perfection.

It really works with the thick layer of ranch cream cheese and then the crunchy vegetables on top just put everything over the edge from "hey this is good," to "if anyone asks me to share, I will stab them with a fork."

Proceed with caution, is what I'm saying. And definitely don't try to sneak a bite of my veggie pizza. I will cut you.

Sharp Knife: I love my Wusthof santoku knife for chopping the vegetables and just about everything else, too.
Tools You Need:
Food Processor: If you don't want to chop the vegetables by hand, toss them in your food processor. Quick and easy!

Half Sheet Pan: I use these pans every day. So useful.

Can't wait to hear what you think of my vegetable pizza!

If you love appetizers and snacks you should also try out my sweet Chex mix recipe, buffalo chicken dip recipe, fried pickles, and buffalo chicken sliders. I love appetizers and dips and snacks and share them often. 🙂

For more pizza, give this margarita pizza recipe a try! My taco pizza is yummy too!

Follow me on social for more recipe ideas & inspiration!

Cold Veggie Pizza

This cold veggie pizza is a total classic. It makes a great snack or appetizer and is easily halved or doubled.

Keyword: easy appetizer recipes

Preheat oven to 375 degrees.

Unroll crescent dough sheets and place on half sheet pan. Press together to seal the edges to form one large crust.

Bake for 10 minutes or until lightly golden. Cool completely.

Add the cream cheese, mayonnaise, and ranch mix to a mixing bowl and stir well until combined.

Use an off-set spatula to spread the mixture over the cooled crust.

Chop the veggies into small pieces and sprinkle over the top of the cream cheese mixture.

Cut into small squares and serve.

This may be stored, covered tightly, in the fridge for up to 24 hours. It's best served fresh at room temperature.

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Cold Veggie Pizza - the perfect snack for any get together!

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This veggie pizza recipe is full of flavor from the ranch cream cheese and the crunchy fresh vegetables! We love to snack on this cold veggie pizza. Okay, look. I'm aware that this recipe has been floating all over the dang internet for years now, but the thing is...I had never tried it.

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3 Hacks To Make Tofu Taste Better | Recipes

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Featuring Sweet Teriyaki Marinade, Garlic Dijon Tofu Marinade, Spicy BBQ Tofu Marinade and Lemon Herb Tofu Marinade

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

Meringue Shell Cookies have a crisp ribbon of meringue and soft crumbly center. Rakushki is the Russian word for "shells" and they do look like little shells with a treasure inside - the walnuts! These meringue cookies are lightly sweet and made perfect with a dusting of powdered sugar which makes them look and taste irresistible.

Each walnut meringue cookie is hand crafted so no two are exactly the same. These are charming and completely worth making. They take a little time because it turns out a big batch (60 cookies!), but the process is easy and therapeutic. Don't let the number of cookies scare you off because they disappear quickly and are perfect for holiday gifting and munching (plus you can make them a few days ahead).

This is a treasure of a recipe and it comes from Tanya M., a friend from church who is known for these tasty cookies. Thanks Tanya!!

Watch How to Make Meringue Shell Cookies:

I'm confident these will become a new favorite cookie for many of you. They are that good! If you make these for Christmas, tag me on Instagram or Facebook to let me know. I would love to see all your pretty cookies.

Ingredients for Shell Cookie Dough:

1 cup (16 Tbsp or 226 grams) unsalted butter, softened
1/2 cup sour cream
3 egg yolks, room temperature
2 1/2 cups all-purpose flour (315 grams) * measured correctly

For the Meringue Cookie Filling:

3 egg whites, room temperature
3/4 cup granulated sugar
1 1/2 cups walnut pieces (3 pieces per cookie)

*To measure flour correctly, spoon flour into a dry ingredients measuring cup and level off the top with the blunt edge of knife.

*Watch our easy video tutorial on how to measure correctly

How to Make Cookie Dough:

Prep: Preheat Oven to 350˚F. Line a 3/4 baking sheet with parchment (or use 2 regular baking sheets)

1. In the bowl of a stand mixer fitted with paddle attachment, mix together: 16 Tbsp butter, 3 egg yolks, 1/2 cup sour cream and mix medium/low speed just until combined. It won't be smooth and that's ok.

2. Add 2 cups flour and add the last 1/2 cup slowly just until the dough is no longer sticking to your fingertips. When dough is ready, turn it out onto floured work surface then wash and dry your mixing bowl and make your meringue.

How to Make Meringue Cookie Filling:

1. In the bowl of your stand mixer, beat 3 room temperature egg whites on high speed 1 minute until thick and foamy. With the mixer on, slowly and gradually add 3/4 cup sugar. Once the sugar is all in, continue beating on high speed for 5 minutes or until the meringue forms stiff peaks when you slowly pull up the whisk.

Tanya's tip: When you insert and push a spoon through the meringue, it should feel firm.

How to Assemble Meringue Shell Cookies:

1. While meringue is mixing, divide cookie dough into 4 pieces and roll each into a log. Cut each log into 15 equal pieces and roll them into balls between your hands. Roll each ball with a rolling pin into a 2″ diameter circle.

2. Dollop a teaspoon of meringue into the center of each rolled cookie then fold the cookie in half and in half again then lay it on it's side on the lined baking sheet. Space cookies at least 1/2″ apart.

3. Stuff 3 walnut pieces into the meringue of each cookie then bake at 350˚F for 25 to 30 minutes or until edges are golden brown. Transfer to a wire rack to cool to room temperature before dusting with powdered sugar.

Meringue shell cookies are so magical and pretty this time of year! Looking for more Christmas cookie ideas? Find all of our favorite cookies here.

Meringue Shell Cookies (Rakushki)

If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

We had our Christmas music going making these with the "help" of my 2 1/2 year old. She was so eager to roll some of that dough. Her cookies didn't resemble shells, but everyone starts somewhere lol.

Do you have any Christmas traditions that happen every year? I'd love to hear all about it in a comment below!

P.S. If you're up for trying something new, these meringue cookies won't disappoint. Have a beautiful Christmas season, my friends.

Loads of Love,

Natasha

Natasha Kravchuk

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

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Meringue Shell Cookies (Rakushki) - Video - NatashasKitchen.com

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This post may contain affiliate links. Read my disclosure policy. Meringue Shell Cookies have a crisp ribbon of meringue and soft crumbly center. Rakushki is the Russian word for "shells" and they do look like little shells with a treasure inside - the walnuts!

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By · Published: · Last Updated: This post may contain affiliate links. Read my disclosure policy . LOW CARB CAULIFLOWER BREADSTICKS! Love it? Pin it to your APPETIZER board to SAVE it! Follow Real Housemoms on Pinterest for more great recipes! This post contains affiliate links.

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Loaded Queso In A Tortilla Bowl Recipe by Tasty

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Here's what you need: flour tortilla, olive oil, lime, cumin, paprika, garlic powder, chili powder, salt, flank steak, olive oil, butter, onion, jalapeñoes, garlic, flour, milk, cheddar cheese, guacamole, tomato, sour cream, fresh cilantro, tortilla chip

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This is truly a wonderful, no-canning skills needed recipe for Bread and Butter Pickles. Watch the video showing you how to make these Bread and Butter Pickles, then scroll to the bottom of this post so you can print out the recipe and make them at home.

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Side Dishes
by Samantha

Cowboy Caviar is one recipe everyone raves about!

A fresh, simple dip that can be thrown together in under 15 minutes!

This Cowboy Caviar makes a great side dish for any picnic, potluck, or party, and is a great way to use up your summer produce!

I tried cowboy caviar for the first time at a potluck last summer and was instantly obsessed

I didn't expect it from this unassuming, summery dip that at first glance I confused with chunky salsa or pico de gallo, but one bite and I knew that I was hooked for life.

The saltiness of the chips combined with the freshness of the tomatoes, the crispness of the pepper, the subtle heat of the jalapeno, the faint hint of lime and garlic.... It was heaven.

A replication of the highest order was necessary, and since that first fateful bite last year, I have perfected my own recipe for cowboy caviar and I am so excited to share it with you today.

I made this cowboy caviar for my family last weekend for Easter, and after baking both my signature carrot cake and coffee cake for brunch, I wanted something a little less sweet, and definitely something that wouldn't require turning on the oven.

This cowboy caviar is easy to make, just a matter of chopping your veggies and tossing everything together.

If you ask me, the trick to the best possible cowboy caviar is to dice the ingredients that need dicing (the tomatoes, onion, pepper, etc - not the beans!) very small, the smaller the better. Try to keep your tomato and avocado pieces petite rather than big and chunky (about bean-sized works great!). An easy way to do this is with my favorite chopper, including for the tomatoes!

To easily cut my avocado, I like to slice it in half and then score it into small pieces using my knife, then just scoop everything out into the bowl with a large spoon!

Everyone who tried this cowboy caviar loved it and the bowl was scraped clean in record time.

P.S. As you can see in the pictures, I love serving these with tortilla chips, but cowboy caviar also tastes amazing eaten straight by the spoon!

Cowboy Caviar

Servings 12 servings

Course Appetizer
More Recipes You Will Love: Buffalo Chicken Pasta Salad Old Fashioned Bean Salad Garden Fresh Bruschetta
Cuisine American

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Side Dishes by Samantha Cowboy Caviar is one recipe everyone raves about! A fresh, simple dip that can be thrown together in under 15 minutes! This Cowboy Caviar makes a great side dish for any picnic, potluck, or party, and is a great way to use up your summer produce!

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It's like a portable garden.

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Nutrition (per serving): 200 calories, 6 g protein, 10 g carbohydrates, 7 g fiber, 2 g sugar, 17 g fat, 3.5 g saturated fat, 95 mg sodium

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Caprese Stuffed Avocados Are SO Satisfying

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Spinach Artichoke Dip is irresistibly creamy and every bite is loaded with spinach and artichokes. This spinach and artichoke dip recipe is too easy; just heating and mixing everything together. If you enjoyed our Hot Shrimp Dip, you will love this!

Spinach and Artichoke dip is our #1 party appetizer and it always disappears fast. If you're looking for more party appetizers, try our Pico de Gallo, authentic Ceviche and Cowboy Caviar next. Watch the video tutorial and you'll be craving this dip.

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

Spinach Artichoke Dip Recipe:

I should warn you - make this dip only when there are plenty of people around to share it with because it's dangerously good. We can't get enough of this creamy, cheesy, hot spinach artichoke dip. It has been a favorite among readers, friends, and family for years.

My former co-worker Jason brought this to work years ago and it was so good that I immediately asked for the recipe as I was wolfing down the artichoke dip. Thank you for sharing this keeper of a recipe with us!

Ingredients for Spinach Artichoke Dip:

Artichokes: We use canned and drained quartered artichoke hearts in brine. Marinated artichokes are not ideal, but can be used. Keep in mind they do add more salt and tanginess so add parmesan cheese to taste or your dip may be too salty.

Spinach: Chopped frozen spinach is the easiest to work with. Fully thaw according to package instructions then squeeze dry the spinach with your hands to remove excess liquid. See notes below on using fresh spinach.

Jalapeños: Canned jalapenos add nice heat without being overpowering. It's very mild, but the recipe will still work without jalapenos.

Cream Cheese, Sour Cream and Butter: These make up the rich and creamy base of the sauce and create an irresistible cheesy sauce.

Parmesan: We use shredded parmesan. It melts into the sauce beautifully and adds great depth of flavor. Parmesan is the primary source of "salt" in this recipe since there is no additional salt added, so add it to taste.

Garlic: pressing in fresh garlic at the end adds amazing flavor. Do not skip the garlic!

Can I Use Fresh Spinach?

You can make a fresh spinach and artichoke dip. One of my readers, Victoria shared her very helpful review on that: "I have made this dip probably a half dozen times or more. I have used fresh spinach (anywhere from 6 to 10 ounces). Works great and so yummy! No need to squeeze anything. Just trim the stems, rough chop and add it in. The heat causes it to wilt just enough."

Can I Make This a Lighter Dip?

I'll admit the original rich version of Spinach Artichoke Dip is so good it makes me weak in the knees, but if you're watching calories, it is still enjoyable as a leaner appetizer. If you are looking for a low-fat version of spinach artichoke dip, try our Skinny Spinach Artichoke Dip which is made lighter with reduced-fat cream cheese and light sour cream (or Greek yogurt) and less butter.

Can I Make Artichoke Dip Ahead?

Yes! Spinach and Artichoke Dip reheats really well. You can completely make dip ahead, transfer to whatever dish you want to reheat it in (or leave it in the pot), let it cool to room temperature and refrigerate until ready to reheat and serve. Follow the reheating instructions below.

How to Reheat Spinach Artichoke Dip:

Slow Cooker: to reheat cold dip, place in a slow cooker low heat and cover for 3-4 hours. You can also keep your fresh hot dip on the "warm" setting for several hours to keep it warm for a party, or to take it to work.

Stovetop Reheating: Reheat the dip in a saucepan over medium/low heat, stirring frequently until hot and just starting to bubble.

To Reheat in the Oven: You can rewarm in the oven like our Baked Spinach Artichoke Dip. If you are heating from cold, sprinkle on a little extra parmesan on top to keep it from drying out then transfer to an oven-safe dish and bake uncovered at 350˚F for about 20 minutes, or just until heated through.

Microwave Reheating: You can reheat portions of leftover spinach artichoke dip in the microwave, stirring every 30 seconds and heating until the dip is hot. Avoid overheating which can cause the dip to separate.

How to Make the BEST Spinach and Artichoke Dip:

1. In a medium pot over medium heat, melt together cream cheese, sour cream, butter and 1 1/2 to 2 cups parmesan cheese (or to taste), stirring frequently until creamy. It will start to bubble.

2. Stir in coarsely chopped artichoke hearts, drained diced jalapeños and well-drained spinach. Lastly, stir in 2-3 pressed garlic cloves.

How to Serve Spinach and Artichoke Dip:

We love to serve it with tortilla chips or pita chips. You can serve this as a dip for veggies, or use little toasts which are a little less salty than chips.

More Top-Rated Appetizers:

Appetizers are the best way to start a party! These crowd-pleasing appetizer recipes are sure to please your guests.

Watch the Spinach Artichoke Dip Video Tutorial:

This spinach and artichoke dip is so good, you will want to lick the pot (hundreds of reviews agree!). It's a keeper.

If you enjoy our videos, please subscribe to our Youtube Channel and click the bell icon so you'll be the first to know when we post a new video. THANK YOU for subscribing.

Spinach Artichoke Dip Recipe

If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This recipe has been around since 2012. We updated the photos and added reheating instructions Dec 2019. The recipe is the same. Here is what it looked like in 2012. A little blueish but you all loved it anyway!

Natasha Kravchuk

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

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Spinach Artichoke Dip Recipe - NatashasKitchen.com

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Spinach Artichoke Dip is irresistibly creamy and every bite is loaded with spinach and artichokes. This spinach and artichoke dip recipe is too easy; just heating and mixing everything together. If you enjoyed our Hot Shrimp Dip, you will love this! Spinach and Artichoke dip is our #1 party appetizer and it always disappears fast.

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These require a bit of planning, but are hard to mess up and you'll be left with fall-off-the-bone tender wings perfect for game day.

Ingredients

Show Directions

1) Preheat oven to 250 degrees F. In a small bowl, stir together salt, pepper, chili powder, paprika, garlic powder, and cumin.

2) Lay out wings on a few baking sheets with wire racks so they are suspended over the baking sheets. Rub wings liberally with spice rub.

3) Bake wings for around 4 hours, rotating every hour or so to make sure they are cooking evenly. Check the wings around 3 and a half hours to make sure they aren't overcooking.

4) Serve wings immediately with blue cheese dressing and hot sauce if you want. They are great with nothing on them also though.

Slow Roasted Chicken Wings

The Rub

Before we talk about the wings, let's talk about the rub. I used a really basic spice rub for these guys. Since the wings cook so long, this rub really has a chance to bake into the wings for some excellent flavor.

It'll look like a lot of rub, but you'll want to use most of it for a 3-4 pound batch of wings. A lot of it will fall off during baking.

The Wings

There's only one real trick to making these Slow Roasted Chicken Wings successfully: wire racks.

Anyone who has eaten a chicken wing can tell you that they tend to be on the fatty side and since we are baking these for around four hours, most of that fat will slowly melt off the wings. If you don't elevate the wings slightly, they will just sit in pools of rendered chicken fat and turn soggy. Of course, you could drain off the fat occasionally, but that's way more work.

Just by placing the wings on a rack like this, we solve the problem. The fat can cleanly drain off the and the wings get even heat from the oven.

When it comes to rubbing the wings, use a liberal hand. Don't just sprinkle on. Actually rub the wings so the spices stick on in a blanket of flavor.

Baking the Wings

These wings need to bake for around four hours at 250 degrees F. The baking time isn't set in stone. I tried a few of mine at three hours and five hours and decided that the middle ground was perfect.

Rotate the wings every hour or so as they bake just to make sure they are cooking evenly.

This was my wings after two hours of baking.

And then after four hours which is when I pulled my wings. You can almost see that the skin on the wings is a bit firmer. They may look a bit overcooked, but trust me, they are still tender due to all the fat in the little guys.

The baking time will vary though based on the size of your wings so if you have smaller ones you might want to check on them around three hours. For normal sized wings, I would try one out at 3 and a half hours just to see how things are going.

Four hours was perfect for me though.

You can serve these Slow Roasted Chicken Wings with blue cheese and a splash of hot sauce, but it's also perfectly fine to just serve them naked.

There's no fighting these wings. The juicy meat just falls off the bone cleanly. You'll be left with an almost cartoonish plate of clean bones when you're done.

On a lazy weekend, I'm almost always willing to trade time for ease and this recipe is as easy as it gets.

If you've never tried to make your own chicken wings, this is an excellent place to start. I think you'll be happy with the results!

Other Wing Recipes!

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Slow Roasted Chicken Wings with Dry Rub - Macheesmo

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These require a bit of planning, but are hard to mess up and you'll be left with fall-off-the-bone tender wings perfect for game day. Show Directions 1) Preheat oven to 250 degrees F. In a small bowl, stir together salt, pepper, chili powder, paprika, garlic powder, and cumin.

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Can't go wrong with a fried pickle.
BUY NOW: Le Creuset Cast Iron Skillet, $ 139.95, amazon.com.
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Lena Abraham Food Editor Lena Abraham is the 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

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Can't go wrong with a fried pickle. BUY NOW: Le Creuset Cast Iron Skillet, $ 139.95, amazon.com. Advertisement - Continue Reading Below Lena Abraham Food Editor Lena Abraham is the Food Editor at Delish, where she develops and styles recipes for video and photo, and also stays on top of current food trends.

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Whole Roasted Cauliflower Recipe by Tasty

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Here's what you need: cauliflower, tahini, olive oil, turmeric, paprika, garlic powder, chili powder, cumin, salt, garlic, pita, tzatziki sauce, fresh cilantro

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Hot Crab Dip Recipe - an easy and delicious cheesy dip that will be a hit and any party. A slightly spicy crab dip that is ready in minutes.
I can't believe that the holidays are around the corner. Time has just flown by, and will be gone before you know it. With lots of parties coming up, easy appetizers and snacks to serve at parties are a must! This hot crab dip recipe is a hit any time of year, and so is my Baked Goat Cheese Dip. I am beginning to think people just like cheese!

I am super excited for this post today. Not only is this Hot Crab Dip so good, and so easy to make, but I am partnering with one of my best friends Sandra from A Dash of Sanity. We recently got together to host a holiday party, and are here with tips on how we made it easy!

This post is sponsored by Walmart

The first thing we did was come up with a menu. We debated about a full dinner, like tangerine glazed ham, with all the sides and everything. But in the end decided a few appetizers and desserts was all we needed. That way the guests could mingle and enjoy the party. Obviously my Hot Crab Dip made the menu, but then we also added a veggie tray, and Sandra's Classic Cheese Fondue. We cubed Italian bread for the fondue dippers, and then made some of my famous Garlic Bread as well.

For the desserts we focused on a few classics. You need cookies at a holiday party, right? Sandra's Amazing Soft Sugar Cookies were a hit. Cookies with white frosting and festive sprinkles made them simple but delicious. I had to contribute something chocolate, because that is just what I do. So my Grasshopper Cupcakes it was! We made them into mini cupcakes, so people could enjoy more! Sandra also made Chocolate Raspberry Truffles - check out her post today to get the recipe!

For the drinks we decided on one with alcohol and one without. My Cranberry Vodka Cocktail is super simple, but festive and always disappears quickly. You can also leave out the vodka, and have a fun and fizzy cranberry drink. We also made Sandra's Cherry Berry Spritzer. So yummy and great for any party.

So that was the menu, and it was one delicious spread I must say! But how did we make it easy? We used the Walmart Online Grocery service. It was so quick and easy! We made our grocery list, added all of the items to our online cart, and then just had to go to the store to pick them up. The best part is you pull up into a special parking spot, and they bring the groceries to you! No wandering through the aisles, waiting in lines, nothing. So easy! Totally makes you a #GroceryHero any day of the week.

The online grocery service is free, no extra fees or anything. Plus you get the same low prices that are in the store. You can do your shopping and check availability online, or you can download the app on iTunes or Google Play. Start today so you can be a #GroceryHero too!

Check out the video that Sandra and I made that documented the whole process - plus see our fun party spread!

Some of my favorite Kitchen Items I used to make this recipe

Mixing Bowls: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been an essential in my kitchen. I prefer Pyrex because of the durability.

Rubber Spatula - Nothing like being able to scrape any type of bowl clean without scratching it up. Don't forget one of these babies to get every last bit out of your bowl.

Le Creuset Baking Dish - This was worth the splurge! I love this for baking hot dips or serving appetizers. It is sturdy, goes from the microwave to the oven to the fridge, and comes in every color you can imagine.

Measuring Cups - nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of their durability.

I created a fun group on Facebook, and I would love for you to join us! It's a place where you can share YOUR favorite recipes, ask questions, and see what's new at Dinners, and Desserts (so that you never miss a new recipe)! If you'd like to check it out, you can request to join HERE.

Be sure to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU make!
Connect with Dinners, Dishes, and Desserts!
Be sure to follow me on my social media, so you never miss a post!

**This post is sponsored by Walmart. All thoughts and opinions are 100% my own.

OTHER RECIPES YOU MIGHT LIKE:

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Hot Crab Dip Recipe - an easy and delicious cheesy dip that will be a hit and any party. A slightly spicy crab dip that is ready in minutes. I can't believe that the holidays are around the corner. Time has just flown by, and will be gone before you know it.

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Bacon, Basil (in place of lettuce), and Tomato form this BLT Deviled Egg. This appetizer may be simple, but it packs a punch. The secret is the candied bacon.

I first brought these babies to a little Easter party with friends a few years ago. I wasn't sure how people would respond to deviled eggs. Are they out of fashion? I wasn't prepared for the response. They were gobbled up and everyone was raving about them! Candied bacon, tomato, and basil in lieu of lettuce....it's a BLT! One friend even said they were the best deviled eggs she'd ever had. Now, you can totally use regular old cooked bacon in this recipe instead of the candied bacon, but let's face it, if bacon makes everything better then candied makes everything even more better. Yes, that's right, I totally just said more better.

How to make the perfect hard- boiled egg:

1. Use "old" eggs that have been in your refrigerator for a week. They will be easier to peel.

2. Place eggs in a pan and fill with cold water. The water should cover the eggs by about an inch.

3. Place on the stove over high heat and bring the water to a boil.

4. Once the water is boiling, cover it with a lid, turn off the heat and set a timer for 10 minutes.

5. After 10 minutes, use tongs carefully remove the eggs from the water and transfer them to a bowl filled with ice and water.

6. Let cool for 15 minutes and refrigerate until ready to use.
This post first appeared on The Stay At Home Chef on March 25, 2013

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Bacon, Basil (in place of lettuce), and Tomato form this BLT Deviled Egg. This appetizer may be simple, but it packs a punch. The secret is the candied bacon. I first brought these babies to a little Easter party with friends a few years ago. I wasn't sure how people would respond to deviled eggs.

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Hummus 4 Ways: Black Bean, Roasted Garlic, Beet, Avocado

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This low-carb zucchini bread is for cheese lovers only! Each serving is loaded with mozzarella and Parmesan, and we are here. for. it. If you want to make it keto-friendly, use almond flour instead of cornstarch.

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

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Zucchini Cheesy Bread= Low-Carb Version Of Domino's Cheesy Bread

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This low-carb zucchini bread is for cheese lovers only! Each serving is loaded with mozzarella and Parmesan, and we are here. for. it. If you want to make it keto-friendly, use almond flour instead of cornstarch.

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The Japanese version of steamed dumpling, shumai (シュウマイor 焼売), also called shao mai, is quite easy to make. See the video below the recipe to believe it. It tastes like the ones you get at restaurants and is certainly much better than the frozen shumai you can buy at Asian grocery stores.

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Pigs In A Blanket Stadium Recipe by Tasty

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Here's what you need: puff pastry, eggs, hot dogs, spinach artichoke dip, chili dip, queso dip

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A Christmas party wouldn't be complete without Santa and these jell-o shots are the perfect way to include him. Strawberries and and Cool Whip turn a simple jell-o shot into a festive holiday one!

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

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Candace Braun Davison Deputy Editor Candace Braun Davison writes, edits, and produces lifestyle content that ranges from celebrity features to roll-up-your-sleeves DIYs, all while relentlessly pursuing the noblest of causes: the quest for the world's best chocolate chip cookie.

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

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Santa Hat Jell-O Shots Absolutely Sleigh

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A Christmas party wouldn't be complete without Santa and these jell-o shots are the perfect way to include him. Strawberries and and Cool Whip turn a simple jell-o shot into a festive holiday one! Have you made these yet? Let us know how it went in the comments below!

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Antipasto Cheese Ball Christmas Tree is a showstopper! Move over antipasto platters...this Christmas tree is even better!

The ultimate holiday cheese ball recipe! Full of sun dried tomatoes, red bell peppers, chives and seasonings on the inside. It's the OUTSIDE is where it gets serious with antipasto Christmas tree decorations! Serve it on a platter with cold meats such as salami and prosciutto, PLUS crackers!

CHRISTMAS TREE

What better way to kick off your festivities than with an edible Christmas tree? A fully loaded cheese ball tree filled with your favourite antipasti ingredients.

WHAT CHEESE IS BEST FOR CHEESE BALLS?

Packaged cream cheese will work here, as in full fat or low fat. I don't suggest using spreadable cream cheese as it may collapse before serving, while packaged cream cheese hardens back up in the refrigerator after shaping.

Make sure your cream cheese is easy to work with and softened to help mix the other ingredients through it properly. Take it out of the refrigerator at least half an hour before starting the dip for easier mixing.

The dip part is extremely versatile. If you want to add different ingredients to suit your tastes, go for it!

How To Make Cheese Ball Christmas Tree

If you need a visual, watch the video at the bottom of this post!

1. To mould the tree out of your cream cheese dip, you'll need to place a piece of plastic wrap down on your bench top first, then scoop out the prepared dip onto the plastic wrap.

2. Place another piece of plastic wrap over it to cover it and mould it with your hands until it forms a tree. Depending on the width of your plastic wrap, you may need a second piece to completely cover it so you don't get dip all over your hands.

3. The cream cheese is more stable in a wider tree shape rather than a tall, thin tree. The taller tree folds over and collapses.

4. If you find your cream cheese has softened too much and won't hold its shape, refrigerate it until it thickens again.

CHRISTMAS TREE CHEESE BALL

After you've moulded it, use a cake spatula or knife to smooth it out.

Then cover it completely wth antipasto ingredients! I used mixed olives and sun dried tomatoes for mine, and used a yellow bell pepper (capsicum) to cut out a star for the top! THEN, for added flavour, brush over the olives with some sun dried tomato oil from the jar! YUM!

The BEST holiday cheese ball!

How long can a cheese ball keep in the refrigerator?

Cheese balls will usually last for 24 to 48 hours in the refrigerator.

Creamy deliciousness on the inside of this Antipasto Cheese Ball Christmas Tree!

Looking for more Christmas Showstoppers?

Caprese Christmas Wreath
Bloomin' Onion Garlic Bread (Pull Apart Bread)
Brown Sugar Mustard Glazed Ham Recipe

ANTIPASTO CHEESE BALL CHRISTMAS TREE ON VIDEO!
ORIGINALLY PUBLISHED DECEMBER 12, 2017. INSPIRED BY KIWILIMON

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The ultimate holiday cheese ball recipe! Full of sun dried tomatoes, red bell peppers, chives and seasonings on the inside. It's the OUTSIDE is where it gets serious with antipasto Christmas tree decorations! Serve it on a platter with cold meats such as salami and prosciutto, PLUS crackers!

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Got 'cucs??

They always seem to take over the garden. My favorite way to eat them is Cucumber Ranch Salad, but this Cucumber Salsa is a close second!

My oldest daughter works at one of the top hair salons in Omaha. Not too long ago she called me to tell me about this cucumber salsa one of the other stylists brought in. She RAVED about it.

I had her text me the ingredients, and I planned to make it soon. Then life got in the way and I procrastinated. We all do it, right? Well, then the cucumbers started showing up from friends and family's gardens (you know who you are ... THANK YOU!!) and I knew I had to make it!

Cucumbers, jalapenos, cilantro, red onion, tomato and a can of Rotel.

It tastes great right away, but even better after it's refrigerated overnight!

Super duper yummy scooped up with tortilla chips - also AMAZING on top of a salad or as a topping to grilled chicken.

Who's ready to dive in??

Let's get chopping!

-

Love cucumbers?? Take a look at these cucumber recipes!
Thank you to Clarissa for this great recipe!!

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Got 'cucs?? They always seem to take over the garden. My favorite way to eat them is Cucumber Ranch Salad, but this Cucumber Salsa is a close second! My oldest daughter works at one of the top hair salons in Omaha.

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Antipasto Cheese Ball Christmas Tree is a showstopper! Move over antipasto platters...this Christmas tree is even better!

The ultimate holiday cheese ball recipe! Full of sun dried tomatoes, red bell peppers, chives and seasonings on the inside. It's the OUTSIDE is where it gets serious with antipasto Christmas tree decorations! Serve it on a platter with cold meats such as salami and prosciutto, PLUS crackers!

CHRISTMAS TREE

What better way to kick off your festivities than with an edible Christmas tree? A fully loaded cheese ball tree filled with your favourite antipasti ingredients.

WHAT CHEESE IS BEST FOR CHEESE BALLS?

Packaged cream cheese will work here, as in full fat or low fat. I don't suggest using spreadable cream cheese as it may collapse before serving, while packaged cream cheese hardens back up in the refrigerator after shaping.

Make sure your cream cheese is easy to work with and softened to help mix the other ingredients through it properly. Take it out of the refrigerator at least half an hour before starting the dip for easier mixing.

The dip part is extremely versatile. If you want to add different ingredients to suit your tastes, go for it!

How To Make Cheese Ball Christmas Tree

If you need a visual, watch the video at the bottom of this post!

1. To mould the tree out of your cream cheese dip, you'll need to place a piece of plastic wrap down on your bench top first, then scoop out the prepared dip onto the plastic wrap.

2. Place another piece of plastic wrap over it to cover it and mould it with your hands until it forms a tree. Depending on the width of your plastic wrap, you may need a second piece to completely cover it so you don't get dip all over your hands.

3. The cream cheese is more stable in a wider tree shape rather than a tall, thin tree. The taller tree folds over and collapses.

4. If you find your cream cheese has softened too much and won't hold its shape, refrigerate it until it thickens again.

CHRISTMAS TREE CHEESE BALL

After you've moulded it, use a cake spatula or knife to smooth it out.

Then cover it completely wth antipasto ingredients! I used mixed olives and sun dried tomatoes for mine, and used a yellow bell pepper (capsicum) to cut out a star for the top! THEN, for added flavour, brush over the olives with some sun dried tomato oil from the jar! YUM!

The BEST holiday cheese ball!

How long can a cheese ball keep in the refrigerator?

Cheese balls will usually last for 24 to 48 hours in the refrigerator.

Creamy deliciousness on the inside of this Antipasto Cheese Ball Christmas Tree!

Looking for more Christmas Showstoppers?

Caprese Christmas Wreath
Bloomin' Onion Garlic Bread (Pull Apart Bread)
Brown Sugar Mustard Glazed Ham Recipe

ANTIPASTO CHEESE BALL CHRISTMAS TREE ON VIDEO!
ORIGINALLY PUBLISHED DECEMBER 12, 2017. INSPIRED BY KIWILIMON

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The ultimate holiday cheese ball recipe! Full of sun dried tomatoes, red bell peppers, chives and seasonings on the inside. It's the OUTSIDE is where it gets serious with antipasto Christmas tree decorations! Serve it on a platter with cold meats such as salami and prosciutto, PLUS crackers!

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If you thought curly fries were the pinnacle of fry evolution, check this out.

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This post contains affiliate links and I may be compensated for this post. See the Disclosure Policy for more details.
Love making Christmas goodies, but need an easy chocolate treat this year! These chocolate peanut clusters are awesome, SO easy and and one of our favorite Quick and Easy Dessert Recipes .

Crock Pot Chocolate Peanut Clusters

Do you love making Christmas Cookies? It's been a tradition of ours for quite some time, although, I have to admit, I'm a bit of a lazy baker.

I appreciate recipes that call for less than 5 ingredients more than anyone will ever know. Whether it's easy dinner ideas or crockpot desserts, they're all my favorite.

So, naturally making peanut clusters in the crockpot is my best idea for an easy chocolate dessert idea right?

What I love about this Crockpot Peanut Cluster recipe is that it's a perfect last minute edible gift idea, too! I even sent a bag of these with my husband to a football watch party this weekend. The recipe makes a ton so it worked out perfectly. We saved about 20 for home and sent about 55 to the party - win-win!

I have no doubt that this 4 ingredient chocolate peanut cluster recipe will become a favorite of yours, too!

More popular recipes:

And, if you'd rather have Pecan Chocolate Turtles Crock Pot Clusters , check out these !

** If it's the dark chocolate peanut taste that you're after, I have to say that this will fit the bill, too. Since we add in the German Chocolate bar, you get that rich dark chocolate taste as well as the milk chocolate. But, they're really creamy, too as the white almond bark adds a rich, creamy texture.

Now, here's how I whip these Chocolate Peanut Clusters up:

First, gather your ingredients. You'll need:

20 ounces white almond bark
4 ounces German chocolate bar
12 ounce bag semisweet chocolate chips
24 ounces dry roasted peanuts

You may also like these posts:

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Love making Christmas goodies, but need an easy chocolate treat this year! These chocolate peanut clusters are awesome, SO easy and and one of our favorite Quick and Easy Dessert Recipes. Crock Pot Chocolate Peanut Clusters Do you love making Christmas Cookies? It's been a tradition of ours for quite some time, although, I have ...

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

Bacon Cream Cheese Biscuits make for an unforgettable breakfast or brunch. Your family and guests will be impressed when you serve these tender, flakey cheese and bacon filled biscuits. They make terrific snacks too, just like crab & cheese filled crescent rolls!

Because cream cheese biscuits are so satisfying and delicious, the rest of your meal can be super simple. Serve them along with coffee, tea, and juice for an easy Continental breakfast. Or, serve with scrambled eggs and a fresh fruit salad for a complete meal if you want to get elaborate.

Bacon Cream Cheese Biscuits
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How to Make Cheese Biscuits

Most versions of cheese biscuit involve putting grated cheese right in the dough. And for this quick and easy cheese biscuit recipe, it starts with canned biscuit dough!

1. Fry the bacon, drain and crumble.

2. Combine softened cream cheese with garlic powder, onion, parmesan, and crumbled bacon.

3. Place a spoonful of the cheese mixture in the center of each biscuit, and fold edges together and pinch to seal.

4. Place on a parchment lined cookie sheet, top the biscuits with the shredded cheddar and bake until golden brown and the topping is toasted.

Choosing fresh ingredients and being thoughtful about any substitutions will result in the most amazing bacon cream cheese biscuits! You can substitute asiago or Romano for the parmesan and Colby, Monterey Jack or Pepper Jack for the cheddar if you prefer. It will give you a cheddar cheese biscuit with a flavorful kick!

How to Make Homemade Biscuit Dough:

You can also make your own biscuit dough if you prefer. Be sure to make the drier rolled biscuit dough that is more like pastry, and the not the wetter version that is more like cookie dough. Here's a simple recipe that will produce fabulous cheese biscuits:

2 cups all-purpose flour

1 Tablespoon baking powder

½ teaspoon salt

½ cup shortening (margarine, lard or butter)

½ to ¾ cup milk

To prepare biscuit dough, follow these steps:

1. In a mixing bowl combine the dry ingredients.

2. Use a fork or pastry blender to cut in the shortening until the mixture resembles bread crumbs

3. Add the milk a little at a time until the dough is soft but not sticky. (You might not need all the milk.)

4. Roll the dough out one inch thick and cut into rounds.

How to Reheat Biscuits

Garlic cheese biscuits can be frozen after cooking and reheated. To warm them up, be sure to thoroughly thaw at room temperature first. Then warm at 300°F for 10 minutes. They will keep in the freezer for up to three months or in the refrigerator for several days.

More Tasty Appetizers You'll Love
REPIN this Easy Appetizer

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This post may contain affiliate links. Please read my disclosure policy. Bacon Cream Cheese Biscuits make for an unforgettable breakfast or brunch. Your family and guests will be impressed when you serve these tender, flakey cheese and bacon filled biscuits. They make terrific snacks too, just like crab & cheese filled crescent rolls!

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These Cranberry and Walnut Pinwheels are my most asked for and loved Christmas cookie-dessert! Pie dough wrapped around a rich cranberry & walnut filling. These easy cookies are fun to make and eat!

AN EASY COOKIE RECIPE FOR THE HOLIDAYS

Welcome your guests with this delicious take on dessert pinwheels filled with cranberries and nuts. Friends, this is one impressive and very easy to make holiday dessert.

Side note; my car thermometer reads 15F degrees. People, it's 15 degrees! That's without the windchill! I don't want to go anywhere. Why must I have responsibilities outside my home?

Which brings me to my next point.

Stay at Home Moms should be just that - stay at home Moms. That means; others should pick up the groceries, others should drive the kids to preschool, others should clean the driveway, etc... Catch my drift? (I hope my husband is reading this)

Holding onto my hot coffee mug all day long would be seriously ideal. I would switch it up around 3:00 and pour some hot tea. Green, chamomille, lemon...whatever I can find. I just want to stay warm.

But, looking on the bright side, the day is getting longer, and with every day that passes, summer gets closer! YES! Then I will be crying to you about how hot it is out there, and how I don't want to go outside because I am going to melt. 😛

I pulled this cranberry and walnut pinwheels dessert recipe out of my Recipe Archive that I have saved on my desktop computer. (Yes, I still have one of those computers. No, I don't use it... it just sits there, collecting dust. And recipes.)

These little pinwheels made their appearance months ago during a holiday event for a dear friend of ours; we loved them, we ate them, and then I never made them again. I do that quite often, especially since I started blogging. When you have a blog, you can't make the same thing twice. There's always something new being added to your table because you need new material for your blog.

I was glad to see that I had never posted a recipe for these little treats because I really wanted to eat a few of them, again.

HOW TO MAKE CRANBERRY AND WALNUT PINWHEELS

My Cranberry Walnut Pinwheels are incredibly easy to make. They come together in minutes, and they are kid-friendly. If you have little hands that want to help, by all means, let them. It's good practice for later on when you want to kick up your feet and make your kids put dinner together and wash the dishes... 😉

I also have to tell you that this is probably the only time that I will reach for the store bought pie crust, but that is only because the two homemade pie crusts I tried in this recipe, did not work out. The dough was too crumbly and my pinwheels looked like blooming flowers. They were cute, but crumbly.

I used cranberries and walnuts for this recipe, but you can obviously use whatever filling you want. I was thinking of doing a blueberry/lemon/pecan filling next time... that sounds really good, doesn't it? Or a hazelnut, chocolate chip, apricot filling? That sounds even better!

ENJOY!
SIMILAR RECIPES:
WATCH HOW TO MAKE CRANBERRY WALNUT PINWHEELS
CRANBERRY BLISS SALTINE TOFFEE ORANGE AND CRANBERRY CHEX MIX
WW SmartPoints: 7

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Easy Cranberry and Walnut Pinwheels Cookies

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These Cranberry and Walnut Pinwheels are my most asked for and loved Christmas cookie-dessert! Pie dough wrapped around a rich cranberry & walnut filling. These easy cookies are fun to make and eat! Welcome your guests with this delicious take on dessert pinwheels filled with cranberries and nuts.

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Super easy (make ahead!) Bruschetta Cheese Ball takes just minutes to whip up and is always a total show stopping appetizer! Loaded with fresh tomatoes, sun-dried tomatoes, fresh basil, Parmesan, mozzarella and garlic and herb cheese then rolled in crispy panko breadcrumbs all served with toasted baguette slices = irresistibly delicious!
CHEESE BALL RECIPE VIDEO

This Cheese Ball recipe post is a sponsored conversation written by me on behalf of Boursin ® . The opinions and text are all mine.

You guys are in for a treat a cheesy, creamy, tangy, garlic and herb, tomato bursting, palate pleasing treat!

I have always loooooved Cheese Balls and Logs from my Bacon Ranch Cheese Ball to my Garlic Herb Cheese Log to my Cranberry Pistachio Cheese Log and I've always loooooved cream cheese Bruschetta - AKA smothering my toasted baguette slices with cream cheese then piling with tomatoes, fresh basil, etc. so I decided to play matchmaker and marry my two loves to create a simply irresistible flavor bursting Bruschetta Cheese Ball!

This Bruschetta Ball is quite possibly the best way ever to consume bruschetta AKA bruschetta cocooned with velvety cheese...drool. It makes the perfect crowd pleasing appetizer any time of year, but I find it especially festive for Spring (think Easter celebrations!) with its fresh tomatoes and fresh basil. Its also a favorite appetizer of mine to bring to special occasions or any occasion, really, because not only is it crazy delicious and crazy easy, its a make-ahead appetizer which means its 100% stress free entertaining - And that makes me giddy!

To make this Bruschetta Cheese Ball, whip together your cream cheese, sour cream, mozzarella cheese, Parmesan cheese, fresh tomatoes, sun-dried tomatoes, fresh basil, a dash of balsamic and your secret ingredient, Boursin ® Garlic & Fine Herbs Cheese.

If you have never tried Boursin ® Cheese, you are going to fall in love - B oursin cheeses simply make everything 1000x better,including this Bruschetta Cheese Ball and are so good you can eat them plain! The world's first variety of Boursin® was created in 1957 in Normandy by Francois Boursin who was inspired by a long-standing traditional dish, fromage frais (fresh cheese), in which guests mixed their own seasoned cheese from a bowl of fine herbs. The expert cheese maker introduced his own line of flavored fresh cheeses and Boursin® Garlic & Fine Herbs was born.

Today, Boursin® cheeses can be found in 35 countries across five continents. You can now purchase Boursin® cheeses at Walmart (located in the cheese bunker by the deli) for substantial savings over specialty stores (approximtely $1-$1.69 less than other retailers), which I love to do, especially because I like to stock up on this favorite cheese so I can always be ready for any occasion with this Bruschetta Cheese Ball or my other absolute crave-worthy make ahead (or instant) Party Trick, my 3 Ingredient Best EVER Bean Dip, starring Boursin ® Monterey Jack and Spicy Pepper Cheese Dip! It is out of this world delish, or as the title suggests, the "Best EVER" Bean dip! View this recipe HERE.

Now back to this Bruschetta Cheese Ball. After you have mixed your ingredients together, you drop the cheese mixture onto a large piece of plastic wrap and roll it up tightly into a ball. Don't worry about it being perfect - you can reshape it later - then let it harden a bit in the the freezer for 1-2 hours or in the refrigerator until you are ready for it.

Meanwhile, you are going to toast your bread-like coating of panko in some butter then stir in some sun-dried tomatoes and fresh basil.

Then to truly make this Cheese Ball taste like Bruschetta, you toast baguette slices by brushing with olive oil, flipping over then baking for 6-8 minutes, just until the edges begin to golden. These tasty morsels themselves require self control to stop munching plain, let alone smothered in silky, bruschetta cheese.

Finally, when the Bruschetta Cheese Ball has hardened slightly, roll it in your panko mixture, garnish with some fresh tomatoes and basil and savory, herb and tomato infused, tangy, creamy bliss is ready to be devoured in one sitting. Seriously, you won't be able to stop snacking on this cheesiness!

Looking for more party appetizers?

Let's eat!

Want to try this Bruschetta Cheese Ball?

to your appetizer or holiday Board to SAVE for later!

Find me on Pinterest for more great recipes! I am always pinning :)!
©Carlsbad Cravings by CarlsbadCravings.com
Panko Sun-Dried Tomato Coating

1 8 oz. brick Cream Cheese at room temperature* (See NOTE)

1/2 cup sun-dried tomatoes (packed in oil), chopped, rinsed, dried***

Panko Sun-Dried Tomato Coating

1 Roma tomato, chopped (more or less)

1. Cheese Ball: Add all of the Cheese Ball ingredients to a large bowl and mix with a spatula until well combined. Drop mixture onto a large piece of plastic wrap, cover tightly, and shape into a ball. Freeze for 1-2 hours or chill in the refrigerator for 2 hours up to 24 hours.

2. Panko- Sun-Dried Tomato Coating: While the cheese ball is chilling, prepare Coating by melting butter in a medium skillet over medium heat. Stir in panko and continue to stir constantly until panko is golden. Cool completely then stir in sun-dried tomatoes and basil.

3. Assemble: When ready to serve, remove cheese ball from freezer/fridge, roll in toasted panko mixture, pressing to adhere, until evenly coated. Garnish with fresh tomatoes and fresh basil. Serve with baguette slices and crackers (optional).

4. Baguette slices: Preheat oven to 425 degrees F. Line 1-2 large baking sheet with baguette slices. Brush top sides of slices with olive oil and flip all the slices over so the olive oil is SIDE DOWN on the baking sheet. Bake for 6 to 8 minutes or until slightly golden around the edges.

Total Time does not include chilling as this will vary upon individual.

*DO NOT microwave cream cheese to soften it or it will be too soft and hard to form into a ball.
**You just want the firm outer part of the tomato so when you cut your tomatoes, scoop out the inside flesh and seeds so all that remains is the firm part - we don't want the extra moisture in our cheese ball. After you chop your tomatoes, pat them dry once more with a paper towel. ***Measure the sun-dried tomatoes, then rinse them and squeeze them dry before chopping.
****You can either prepare 1 baguette and supplement with crackers (or Garlic Parmesan Pretzel Crisps are amazing!!) or prepare 2 baguettes and not use crackers/pretzels.

*****This Bruschetta Cheese Ball also makes an incredible spread for sandwiches.

Never miss a Carlsbad Cravings Creation:
You might also like: Cranberry Pistachio Cheese Log Bacon Ranch Cheese Ball Slow Cooker Sweet and Spicy Cranberry Meatballs Cheesy Pull Apart Pesto Bread Key Lime Cheesecake Fruit Dip Spinach Dip Stuffed French Bread

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Super easy (make ahead!) Bruschetta Cheese Ball takes just minutes to whip up and is always a total show stopping appetizer! Loaded with fresh tomatoes, sun-dried tomatoes, fresh basil, Parmesan, mozzarella and garlic and herb cheese then rolled in crispy panko breadcrumbs all served with toasted baguette slices = irresistibly delicious!

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Got 'cucs??

They always seem to take over the garden. My favorite way to eat them is Cucumber Ranch Salad, but this Cucumber Salsa is a close second!

My oldest daughter works at one of the top hair salons in Omaha. Not too long ago she called me to tell me about this cucumber salsa one of the other stylists brought in. She RAVED about it.

I had her text me the ingredients, and I planned to make it soon. Then life got in the way and I procrastinated. We all do it, right? Well, then the cucumbers started showing up from friends and family's gardens (you know who you are ... THANK YOU!!) and I knew I had to make it!

Cucumbers, jalapenos, cilantro, red onion, tomato and a can of Rotel.

It tastes great right away, but even better after it's refrigerated overnight!

Super duper yummy scooped up with tortilla chips - also AMAZING on top of a salad or as a topping to grilled chicken.

Who's ready to dive in??

Let's get chopping!

-

Love cucumbers?? Take a look at these cucumber recipes!
Thank you to Clarissa for this great recipe!!

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Got 'cucs?? They always seem to take over the garden. My favorite way to eat them is Cucumber Ranch Salad, but this Cucumber Salsa is a close second! My oldest daughter works at one of the top hair salons in Omaha.

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Best Spinach Artichoke Dip Recipe on Stove Top

It's party time and our quick stove top spinach artichoke dip has always pleased nearly every eater. There's no oven involved, unless you want to. Making this easy spinach artichoke dip recipe is on the stove-top and in one pot. When you're in a bind and looking for a delicious and easy recipe for a cheesy dip, this is the one you'll always turn to.

Video: Stove Top Spinach Dip

This artichoke spinach dip recipe is so quick and easy, but to make it even easier, you can make it ahead of time and then re-heat or bake it the day that you want to serve it. Our test kitchen has made this hot cheesy dip it by mixing it in large batches and placed them in baking dishes and chilled them in the fridge. When the party day arrives, take out the dip and allow it to come to room temperature, then bake it at 350 degrees for about 20 minutes or until all the cheese is completely melted and hot. That's the oven version.

Make-Ahead Spinach Artichoke Dip Recipe

But to make it even more easy and equally delicious, we've tested it by making it ahead of time in a pan. Then allowed the dip to cool, then refrigerated it. On the day we wanted to serve it, we just let it come to room temperature and re-heated it on the stove top. It tastes just as good as the oven version. It's a winner recipe because every time we've made and served it, people are blown away at how delicious and super easy it was to make it.

It's the perfect holiday cheese dip appetizer and amazing game day appetizer recipe. For any gathering, there has to be an awesome spinach artichoke dip at the table and you'll want to be the one who brings the best one ever!

Enjoy.

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Quick Easy Stove Top Spinach Artichoke Dip| Party Game Day Appetizers

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It's party time and our quick stove top spinach artichoke dip has always pleased nearly every eater. There's no oven involved, unless you want to. Making this easy spinach artichoke dip recipe is on the stove-top and in one pot.

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Bacon. Onion. Rings.

1. Mozzarella Stick Onion Rings

3. Cheeseburger Onion Rings

4. BBQ Bacon Onion Rings

Servings: 12

INGREDIENTS

2 onions

20 slices bacon

½ cup BBQ sauce

¼ cup honey
PREPARATION
1. Preheat oven to 400˚F (200˚C).

2. Peel and cut onions into ½-inch rings. Separate the rings.

3. Wrap a piece of bacon around one onion ring. Repeat with remaining onion rings and place on a parchment paper-lined baking sheet.

4. Combine the BBQ sauce and honey in a bowl, and brush onto rings.

5. Bake for 20 minutes, or until golden brown.

6. Enjoy!

Watch all of the recipes being made here:

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Bacon. Onion. Rings. 1. Mozzarella Stick Onion Rings 3. Cheeseburger Onion Rings Watch all of the recipes being made here:

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THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.

I love appetizer type food. I love to prepare it, serve it and eat it. There are just so many amazing appetizer recipes to create and just as many gorgeous ways to present it and serve it. Especially around the holidays with all the beautiful decorations and cozy ambiance. These Triple Cheese Shrimp Dip Wontons are easy and amazingly delicious. You can prepare the filling ahead of time and be ready to stuff those babies just before your guests arrive. Pop them in the oven for about fifteen minutes and greet all of your hungry friends and family with a hot delectable hors d'oeuvre that will knock their socks off.

Have you tried any of my other appetizers? Crab Rangoon Egg Rolls, Quick and Creamy Crab Stuffed Mushrooms and Pepper Jack Chicken Cream Cheese Wontons are just a few family and friend favorites. We absolutely love these Cranberry Meatballs from my blogging friend Dinner at the Zoo

These tasty Triple Cheese Shrimp Dip Wontons combine shrimp, cream cheese, Swiss cheese, Parmesan cheese and garlic baked into a crispy wonton. The end result is pure heaven.

So if you love to entertain, love to cook, or maybe just love amazing appetizers than these are a must make. Put the ingredients on your shopping list today along with a nice bottle of Sauvignon Blanc. Treat yourself and your loved ones to a special treat! You have been working extraordinarily hard and you deserve it.

Triple Cheese Shrimp Dip Wontons

These Triple Cheese and Shrimp wonton bites are the perfect party appetizer. Creamy shrimp dip mixed with cream cheese, Parmesan, and swiss then baked to crispy perfection.

Ingredients

Instructions

18 wonton skins

2 1/2 tablespoons butter melted

1 box (8 ounce) cream cheese

1/4 cup freshly grated Parmesan cheese

1 cup grated Swiss cheese

1 tablespoon Worcestershire sauce

2 tablespoons mayo

2 cloves garlic minced

1 lb cooked shrimp shelled deveined and chopped

1/2 cup sliced green onions (reserve 2 tablespoons for top)

Did you make this recipe?

Tag @https://www.instagram.com/smalltownwomanfoodnut/ on Instagram and hashtag it #smalltownwomanfoodnut

https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf

1. Preheat oven to 350 degrees.

2. Using pastry brush lightly coat 18 holes of standard muffin pans with melted butter. Gently press wonton skins into muffin pans and brush topside with melted butter using pastry brush. Bake for 8-9 minutes to lightly brown.

3. In large bowl using mixer beat cream cheese, Parmesan cheese, Swiss cheese, Worcestershire sauce, mayo and garlic. Stir in chopped shrimp and green onions

4. Spoon shrimp mixture into cooked wonton skins. Bake for 15 minutes turning on the broiler the last minute of baking. Stay close by as I have always found broilers unpredictable.

Keywords: cheesy shrimp dip, party food, shrimp wonton recipes, shrimp wontons with cream cheese, cream cheese appetizers, wonton recipes, shrimp wontons, shrimp wonton recipe, shrimp wonton cups, shrimp cream cheese wontons

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THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES. I love appetizer type food. I love to prepare it, serve it and eat it. There are just so many amazing appetizer recipes to create and just as many gorgeous ways to present it and serve it.

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Success with weight loss and eating healthy food is easy when you have everything mapped out for you. We've got a free, full two-week Paleo diet meal plan created to help you feel better than you've ever felt.

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Ain't no party like a dinner party

Appetizer: Loaded Deviled Eggs

Entre: Crispy, Creamy Chicken Cordon Bleu

Side: Roasted Veggie Salad With Avocado Dressing

Dessert: Cookies & Cream Truffles

Watch how to make everything here:

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Ain't no party like a dinner party Appetizer: Loaded Deviled Eggs Entre: Crispy, Creamy Chicken Cordon Bleu Side: Roasted Veggie Salad With Avocado Dressing Dessert: Cookies & Cream Truffles Watch how to make everything here:

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The best possible use of camembert cheese, this mouthwatering dish combines puff pastry, bacon and cranberry sauce into the ultimate crowd-pleaser.

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Cranberry Brie Bites Are The Holiday App That Gets Demolished In Seconds

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These Cranberry Brie Bites from Delish.com are perfect for your next holiday party.

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アレンジいろいろ！ジューシー点心6選

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あつあつをハフハフ頬張りたい！

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Every single time I eat Chinese food, there are two certainties. I will ALWAYS order crab Rangoon and Asian dumplings (pot stickers). I'm not even sure where this desire came from but now that I've started it's literally impossible for me to quit. I've made Asian dumplings quite a few times and the second I eat it, I always wonder why I don't make them more often because they are quite easy to prepare.

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Asian Dumpling Recipe with Bok Choy and Chicken

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Every single time I eat Chinese food, there are two certainties. I will ALWAYS order crab Rangoon and Asian dumplings (pot stickers). I'm not even sure where this desire came from but now that I've started it's literally impossible for me to quit.

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These mashed potato puffs make such a fun appetizer, snack, or side! We love to dip them in my easy ranch dip. Big thanks to Bob Evans Foods for sponsoring this post. And thank you for supporting the brands that help support this blog!
I have a thing for mashed potatoes. <- I say that like it's breaking news or something.

I mean, who DOESN'T have a thing for mashed potatoes? Nobody, basically.

The thing is, I'm not a real big fan of making them at home. I just don't do it very often. They're not exactly hard to make, but they're not exactly fun to make either. I either get them too lumpy or I over mash and they come out kind of...glue-like. Not the best.

When Bob Evans Foods reached out and asked me if they could send some of their refrigerated macaroni and cheese and mashed potatoes to me to try, I was like, heck yeah. Do it. I mean, I'd tried the mac and cheese and it was already a staple in our house, but I'd never gotten around to trying the mashed potatoes.

My friends. Have you tried these yet? They are everything you could want in a mashed potato. Like, creamy, perfectly seasoned, and EASY. You just pop them in the microwave. The first time I made these, I dumped them into a serving bowl and tried to trick my husband. He totally knew they weren't my mashed potatoes because they were so much better than the ones I make myself. Haha!

Anyway, we're kind of obsessed with these refrigerated mashed potatoes! I'm happy to be working with Bob Evans to bring you new ways to use their products.

Take these mashed potato puffs, for example. OMG, you guys. These things are addictive! Once you pop one, you can't stop!!

And, by the way, these are beyond easy to make. You'll take Bob Evans Sour Cream and Chive Mashed Potatoes, a little bit of flour, an egg, and some cheese. Stir it up, pop it in a muffin tin, and voila. Perfect snack food! Or side dish. Or appetizer. Or meal, because like I said. You will want to eat them all!

I whipped up the easiest little dip to serve with these. Just a little sour cream, ranch powder, and milk. Total perfection.

Hope you give these a try for your next get-together and report back. I'd love to hear what you think!

Follow me on social for more recipe ideas & inspiration!

Sour Cream and Chive Mashed Potato Puffs

These mashed potato puffs make such a fun appetizer, snack, or side! We love to dip them in my easy ranch dip.

Keyword: game day recipes, kid-friendly recipes, party recipes

Preheat oven to 400 degrees. Liberally spray a non-stick mini muffin tin with non-stick spray.

Remove the mashed potatoes from the cardboard sleeve and tear back one corner of the plastic. Microwave for 2 minutes.

Add the mashed potatoes, flour, egg, and cheddar cheese to a medium mixing bowl and stir well to combine.

Scoop 1 ½ tablespoons of the potato mixture into each muffin well.

While the potatoes are baking, whisk together the sour cream, milk, ranch, and chives. Set aside for serving.

Let cool 15 minutes before running using a small spoon to loosen the edges and scoop the puffs from the muffin tin.

Serve with the ranch dip.

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These mashed potato puffs make such a fun appetizer, snack, or side! We love to dip them in my easy ranch dip. Big thanks to Bob Evans Foods for sponsoring this post. And thank you for supporting the brands that help support this blog! I have a thing for mashed potatoes.

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Spaghetti Squash 4 Ways (Easy Dinner For 2!)

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These spaghetti squash recipes are *probably* better than regular spaghetti 1. Asparagus And Mushroom Pesto Spaghetti Squash 2. Caprese Spaghetti Squash 3. Primavera Spaghetti Squash 4. Pad Thai Spaghetti Squash

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Christmas
by Holly

Cranberry Feta Pinwheels are the perfect make ahead holiday snack or appetizer. A creamy filling with feta cheese and sweet dried cranberries rolled in tortillas and sliced. These are the hit of every party!

This Cranberry Feta Pinwheels recipe has been around forever and it's definitely loved by absolutely everyone! It's perfect for any time of year but especially perfect for the holidays!

©SpendWithPennies.com

Not only are they pretty and look festive with the reds and greens, they're great because you can prep them up to 24 hours ahead of time making them the perfect holiday snack or appetizer!

The flavors in this recipe are perfect... creamy cream cheese, salty feta and sweet dried cranberries. You can use green onions in place of the chives, I personally like the chives as they have a milder flavor.

While I've used white flour tortillas in this recipe, you can certainly use red (tomato) and green (spinach) tortillas to make them festive and add even more color!

The filling can be mixed by hand but I find using a mixer to beat the cream cheese makes it light and fluffy (and much easier to spread). If you find your cream cheese hard to spread, just add in about 1/4 cup of sour cream.

Be sure to divide the mixture between 4 large tortillas so there isn't too much filling. Leaving a 1/2″ border helps to ensure the filling doesn't overflow. When rolling, you'll want to roll them as tightly as you can and then wrap them in plastic wrap and refrigerate for up to 24 hours before cutting and serving.

Cranberry Feta Pinwheels

Servings 48 pin wheels

Author Holly N.

Course Appetizer

Cuisine American

The feta mixture can be difficult to spread. I've found that the back of a metal spoon works the best.
Jalapeno Popper Dip Spinach Artichoke Cheese Ball
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Cranberry Feta Pinwheels - Spend With Pennies

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Christmas by Holly Cranberry Feta Pinwheels are the perfect make ahead holiday snack or appetizer. A creamy filling with feta cheese and sweet dried cranberries rolled in tortillas and sliced. These are the hit of every party! This Cranberry Feta Pinwheels recipe has been around forever and it's definitely loved by absolutely everyone!

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Besides tasting beyond delicious, avocados can also help lower blood pressure, banish bloat, quell hunger pangs and fry stubborn belly fat. It really is one of the few foods that can aid rapid weight loss efforts, and there's no shortage of ways to eat them. If you typically add slices of the fruit to your sandwiches and salads, it's time to shake things up. From dips and sauces to quinoas and caprese, there are tons of ways to add some avocado to your plate-and we've got all the most scrumptious, creative recipes! Scroll down to check them out and continue reaping the benefits of the almighty avocado.

Meat-free panini? Not only possible, they're delicious. You won't even miss the meat thanks to a healthy dose of indulgent avocado. Better yet: You'll side-step overloaded sodium counts found in most standard deli slice-based sandwiches.
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This summery, belly-filling app is perfect for entertaining. It comes together in a snap and keeps you from overindulging when the main course gets passed around. On particularly hot summer days, they even make for a light-but satisfying-dinner.
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Hummus, good. Avocado, also good. Hummus + avocado = spectacular. Healthy fat, fiber and protein team up to make a slimming appetizer-as long as you don't hoard the bowl. Set out a crudite plate instead of chips to double down on the belly fat-fighting fiber.
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Breakfast, brunch, breakfast for dinner-whichever meal you're planning, avocado toast is the answer. Fiber and healthy fat team up to keep you energized until your next meal time, while the modest calorie count and low sugar keep you lean.
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Pasta with protein? That's the beauty of soba noodles, which are made of buckwheat. Ribbons of kale make you feel like there are more noodles-and fill you up-without weighing the dish down.
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As much as you may love cheese, you won't miss it in this summery recipe. Avocado is rich enough to stand in for classic mozzarella, and the balsamic glaze adds a welcome, tart pop to the whole plate.
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This recipe channels all the flavors you love from guacamole-avocado, cilantro, lime and garlic-and transforms them into another party-worthy finger food. And, unlike those greasy fries you can eat endlessly, these have satisfying fat and protein to fill you up without filling you out.
Get the recipe from Creme de la Crumb.

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Roasted Carrot Soup is an easy carrot soup recipe with tomatoes, garlic, cumin, and Greek yogurt to make it creamy and filling. This tomato-based vegetarian soup is simple, healthy, and the leftovers are perfect for lunches and dinners all week long!

Today's roasted carrot soup recipe comes from one of the most important people in my life. She helped me raid our grammy's closets to play dress-up when we were little, was the first person with whom I ordered a whole bottle of wine at a fancy restaurant, and she stood up beside me at my wedding. She cooks more recipes from my blog than anyone I know, and, as this ultra creamy and healthy Roasted Carrot Soup recipe will testify, she has a keen sense of what I like to eat for lunch.

This lady in my life is my sister Elizabeth. Despite a striking resemblance, we are not twins, though we can't go anywhere in public without complete strangers asking if we are.

P.S. I'm the one on the left in the above linked picture. Don't worry-you are not the only person who wondered.

I'm currently in Kansas City visiting my sis and her brand-new baby girl (and my new baby niece!) Caroline. My sister also has a 2-year-old daughter, and I have another sister in Kansas City (hi, Elaine!), so between the three of us and the little ladies, it's quite the girly fest around here.

I plan to cook my sister a variety of freezer meals while I'm in town, including today's healthy carrot soup. Elizabeth is an expert meal planner and selected most of the recipes we are making, but this easy carrot soup is one that I added to our list. It's the best carrot soup recipe I've ever tried, and I know my sister loves it, since she is the person who first shared the recipe with me.

Nothing like a little insider info to make sure your cooking receives a 5-star review!

Both of my sisters cook from my blog weekly, and as cheesy as it sounds, seeing the recipe pictures they text or share over their Instagram stories brings actual tears of joy to my eyes.

I'm often asked my favorite part about blogging, and this is it: knowing that my recipes come to life in real kitchens and are being enjoyed by real families all over the country (and world!). It is more uplifting and humbling than I know how to express. My sisters are two of my best friends, so the fact that they each make so many is particularly special.

Comparing nightly menus is a regular topic of conversation among my sisters and me. For months, my sister Elizabeth told me about a roasted carrot soup recipe that had become one of her go-tos. "You'd really like it," she said.

Like turned out to be an understatement.

Keys to Flavorful Roasted Carrot Soup

This creamy roasted carrot soup is unassuming, yet outstanding.

Sitting quietly in its bowl, this Roasted Carrot Soup appears simple and unassuming, and, while it is incredibly easy to prepare, its flavor is anything but basic.

The trick to its rich, almost intoxicating taste is roasted vegetables. Carrots, onions, and garlic bake together in the oven until deeply caramelized and tender. I added a bit of cumin to the carrots prior to roasting for a little extra kick, but if you want to keep it extra easy-breezy, salt and pepper are all you really need.

Once the vegetables are roasted, you toss them into a blender or food processor with canned whole tomatoes, then purée.

If you'd like to make the carrot soup vegan, you can stop right here. If the soup being dairy free isn't a concern and you'd like to make it extra creamy, stir in a little plain Greek yogurt.

Personally, I love the yogurt addition. It gives the soup a light tang that balances the sweetness of the roasted carrots and onions and creates a smooth, velvety texture. The yogurt's high protein content makes the Roasted Carrot Soup more filling too.

How to Serve This Carrot Soup

While this Roasted Carrot Soup makes a lovely light lunch on its own, here are a few ideas of what you could serve with it:

Recommended Tools to Make Roasted Carrot Soup

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

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Roasted Carrot Soup Recipe | Well Plated by Erin

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Roasted Carrot Soup is an easy carrot soup recipe with tomatoes, garlic, cumin, and Greek yogurt to make it creamy and filling. This tomato-based vegetarian soup recipe is simple, healthy, and the leftovers are perfect for lunches and dinners all week long!

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A hearty clam chowder full of clams, bacon, and potatoes deserves a crispy, absorbent fried bread bowl to eat afterward.

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Slow Cooker Ham and Bean Soup is one of our all-time favorite foods to come home to on a chilly day. This "no-soaking required" Ham and Bean soup takes just minutes to prepare and cooks effortlessly in your Crock Pot all day long!
by Holly

This easy recipe is hearty and delicious, the perfect way to use up any leftover ham and a great way to feed a crowd!

I am so excited to have partnered with Hurst's HamBeens® 15 BEAN SOUP® to bring you this belly-warming recipe.

Ham and Bean Soup

Slow Cooker Ham and Bean soup is the perfect family meal because everyone always loves it; this hearty soup is like a hug in a bowl!

Ham and Bean Soup is just one of those comfort foods that warms you from the inside out. It's deliciously healthy and loaded with flavor... and using a slow cooker makes it a total cinch. You'll need just a few minutes of prep time and best of all the beans do not require soaking!

This simple soup requires very few ingredients, starting with Hurst's® HamBeens® 15 Bean Soup®, onions and ham. The slow cooker does all of the work creating the most delicious easy bean soup.

How to Make Ham and Bean Soup

Ham and bean soup is the ultimate comfort food and even more so when you have a beautiful mixture of beans! Hurst's® HamBeens® 15 Bean Soup® is not only my favorite mixture, I know many of you love it too!

Hurst's HamBeens are definitely my go to for quality and flavor and are easily found in the dry bean section of almost any grocery store (or you can order them online). Along with the beans, a seasoning packet is included in each package of 15 Bean Soup making it simple and perfectly seasoned every time!

To Cook Beans

Rinse beans well and check for any debris.

No soaking required when using a slow cooker.

If you have already soaked your beans, you can reduce the liquid in the recipe by 1 cup.

Add acidic ingredients (such as canned tomatoes or lemon juice) after the beans have softened (these ingredients can sometimes interfere with rehydration).

Seasonings

Hurst's 15 Bean Soup comes with a vegetable-based seasoning packet that really takes this recipe to the next level. It has great flavor, the perfect amount of seasoning and a hint of smokiness. Adding the seasoning towards the end of cooking gives this soup an amazing flavor boost.

A squeeze of fresh lemon is an easy way to enhance the flavor of the broth. While I use plain tomatoes, you can also use canned tomatoes with chilis to add a little bit of spice or heat to this ham and bean soup!

Ham for Bean Soup

If you happen to have a leftover ham bone from your holiday baked ham, THIS is the recipe you're going to want to make with it.

If you don't have a ham bone, ask your local butcher or deli for either ham bones (they are usually really inexpensive) or ham hocks. Our deli down the road sells ham hocks for just a few dollars each. If you don't have either, leftover chopped ham works beautifully in this recipe too.

How to Thicken Bean Soup

This soup comes out very thick and hearty, just the way we love it!

If you prefer a thinner consistency, add one extra cup of broth or water to your slow cooker. If you'd like a thicker bean soup you can remove a cup or so of the beans and blend them and add them back into the soup. You won't change the flavor this way, just thicken the consistency, the soup will become almost more creamy this way.

We love this Ham and Bean soup served right out of the Crock Pot with a big piece of moist cornbread but it's delicious served over rice too!

Can You Freeze Ham and Bean Soup?

Yes, not only is it easy, but this ham and bean soup recipe makes a huge batch and it freezes beautifully. That means cook once, have two dinners and lunches all week... count me in!

We freeze this in individual portions so we can easily grab one for lunches and the smaller portions defrost quicker.

More Slow Cooker Recipes You'll Love

Crock Pot Ham & Bean Soup

Servings 12 servings

Author Holly Nilsson

Course Soup

Cuisine American

I am excited to have partnered with Hurst's HamBeens® 15 BEAN SOUP® to bring you this belly warming recipe. While I was compensated for this post, all thoughts and opinions are my own. Working with great brands I love allows me to keep bringing you the great recipes you love!

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Slow Cooker Ham and Bean Soup is one of our all-time favorite foods to come home to on a chilly day. This "no-soaking required" Ham and Bean soup takes just minutes to prepare and cooks effortlessly in your Crock Pot all day long!

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Main Dishes
by Holly

Shepherd's Pie Soup takes a classic comfort food staple and turns it into a flavorful savory soup that is as much fun to eat as it is to create!

A bowl of hearty soup on a chilly day just warms your belly from the inside out making it the perfect dinner or lunch!
This belly warming recipe has been created in partnership with Kitchen Basics.
This Shepherd's Pie Soup has lean ground beef or lamb, veggies and seasonings simmered in a delicious beef stock. Once bubbly and thickened, we top this soup with buttery and crispy potato puffs to give you a slurpable version of this family favorite.

How do you make Shepherd's Pie?

Classic Shepherd's Pie is normally made with a layer of lamb, peas, carrots, and corn that is simmered in gravy. If you replace the lamb with beef, it's technically called Cottage Pie however we always grew up using ground beef and calling it Shepherd's Pie.

The casserole version of Shepherd's pie has a rich beefy layer topped with creamy mashed potatoes and then baked until bubbly and golden to create a comfort food staple. While it's not traditional, some recipes make Shepherd's Pie with cream of mushroom soup, but I find the flavor to be more rich (and traditional) when using a delicious beef stock!

Easy Shepherd's Pie Soup

While the weather is still chilly and the evenings get dark early, there is nothing like a steaming bowl of soup around the family dinner table.

Soups are a complete meal in a bowl with lean proteins and lots of veggies simmered to perfection! This Shepherds Pie Soup is no exception.

Taking traditional flavors from a Classic Shepherd's Pie, this rich soup is hearty, healthy and loaded with flavor. To top it all off, we add in some buttery baked potato puffs!

What goes into Shepherd's Pie Soup?

A classic Shepherd's pie recipe layers the mashed potatoes, and meat/veggies layer on top of each other. The same flavors you know and love in your favorite Shepherd's pie are all simmered together in this simple casserole inspired soup.

This soup starts lean ground beef, onions and garlic browned in a pot. I add in seasonings to our favorite beef stock to give that that rich gravy-like flavor we love so much.

Since beef stock makes up the base of this soup, you'll want to make sure you're using a high-quality stock. In this recipe I used Kitchen Basics® Original Beef Stock because I love the rich beefy flavor and it tastes so close to homemade.

To make this extra easy the remaining veggies are frozen (which is what I always put into my own Shepherd's Pie too).

Shepherd's Pie is topped with potatoes that are baked until golden adding flavor and a creamy texture. In this recipe, make mini potato puffs (which were inspired by my Duchess Potatoes recipe) and bake them to golden brown. These potatoes are best added to the bowl once the soup has been ladled in. If you don't want to make mashed potatoes from scratch, adding egg yolks to store bought mashed potatoes will work just as well.

What do you serve with Shepherd's Pie Soup?

This Shepherd's Pie soup is a complete meal in itself with beef, vegetables and potatoes. We love to serve it with a simple side salad (and Homemade Buttermilk Biscuits) to sop up any broth left in the bottom of the bowl!

Turning them all into a soup is definitely easier, and still delicious!

Can you Freeze Shepherd's Pie Soup?

I love bringing this for lunches, and I can freeze it to enjoy later on! This soup is easily freezable!

If you decide to freeze it, skip the potato puffs as they don't freeze well. You can prepare them on the day of serving and add them on top!

My kids could not get enough of this seriously delicious soup, and neither could I! Turning a traditional casserole like this Shepherd's Pie into a soup recipe is a fun way to switch up your dinner routine (or Turkey Pot Pie soup is another great mash up)! Add in a fresh salad and some rolls for the perfect cool weather meal!

SHEPHERD'S PIE SOUP

Servings 8 servings

Author Holly Nilsson

Course Dinner
I am excited to have partnered with Kitchen Basics to bring you this belly warming recipe. While I was compensated for this post, all thoughts and opinions are my own. Working with great brands I love allows me to keep bringing you the great recipes you love!
Cuisine American
Beef Stroganoff Casserole Beef Barley Soup
More Recipes You'll Love

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Shepherd's Pie Soup - Spend With Pennies

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Main Dishes by Holly Shepherd's Pie Soup takes a classic comfort food staple and turns it into a flavorful savory soup that is as much fun to eat as it is to create! A bowl of hearty soup on a chilly day just warms your belly from the inside out making it the perfect dinner or lunch!

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Brazilian Fish Stew is a flavorful soup with marinated tilapia, bell peppers, tomatoes, and onions in a coconut milk broth. So delicious! And this quick and easy fish stew is simmered to perfection in 30 minutes with very little effort!
First Published: September 29, 2014... Last Updated: October 6, 2019
Brazilian Fish Stew

For many people, stews are a staple of the cooler season and considered a comfort food perfect for a chilly afternoon.

I must confess that I am not one of those people.

I must be crazy, right?? I don't know why, but I am just not usually tantalized by stews. They don't really appeal to me most of the time. It has to be a pretty amazing stew recipe to get my attention.

This stew, however, has my total attention! And I think it will catch your attention too!

There are so many appetizing flavors layered in this dish, from the tangy lime to the creamy coconut milk. Bell peppers, onion, and tomatoes contribute additional splashes of flavor and color and texture.

A sprinkle of cilantro adds that extra bit of yum.

If you usually like fish stews or stews in general, this is a must-try, you will love it! And if you don't usually like stews, you should also try this, because you will love it, too!

Best Fishes for a Fish Stew

Tilapia gets a bad rep, but I think that it's perfect for fish soup and fish stew recipes. It's not super fishy tasting, and it cooks easily. In soups and stews, I find that tilapia adds texture and makes it hearty.

Using tilapia for this fish stew recipe was perfect because it's mildly-flavored, but dense in texture. If you can't easily find tilapia, the best fish to use in this recipe is any white fish, like cod, haddock, or grouper.

Fish stew is even better the next day! So, if you have leftovers of this Brazilian fish stew, heat it up the next day. My favorite thing to do is to eat it with my favorite sausage mozzarella sandwich.
This post may contain affiliate links which won't change your price but will share some commission.

This flavorful fish stew has layers of amazing flavor!

tilapia fillets - a nice mild fish, it's firm enough to stand up in this stew.

bell pepper and onion strips - use frozen to make this recipe in a flash!

canned diced tomatoes - a stable in most every kitchen!

light coconut milk - adds sweet, nutty creamy flavor

cilantro - for bright freshness

lime juice - for a bit of juicy tanginess

olive oil - to sauté the vegetables, plus it adds another layer of flavor to this stew.

garlic, cumin, paprika, salt and pepper - a simple marinade for the fish!

Ingredients for Fish Stew Recipe

Fish Stew Recipe

If you like this one pot meal, check out my super easy chicken pot pie and my chicken potato bake. They are definitely low-maintenance, high taste type of recipes that everyone in my family loves....

How long will fish stew keep?

Because this is a great make-ahead soup, it's best on day two. But you can keep this refrigerated for 3-4 days.

What is another name for fish stew?

There are many fish or seafood stews, actually almost every country has their own version! Brazilian fish stew is also called Moqueca, and then there is Bouillabaisse from France, Cioppino from San Francisco (which is a version of an Italian stew), or Maeutang, a spicy Korean stew. You can find a complete listing of stews (with recipes!) here!!!

What fish is best in this soup?

Traditionally a firm white fish is chosen for this meal - halibut or cod. However you can mix it up with snapper, haddock, or grouper, but I chose tilapia.

Tilapia has such a mild flavor. It's a lean protein and very affordable. Since it doesn't taste very fishy even the kids loved this meal!

What do you serve with fish stew?

Bread, of course, to sop up the amazing broth in this stew! Here are some of my favorite bread recipes that are easy to make and perfect with this meal!

How to make Brazilian Fish Stew - Step by Step

Step 1.

quick and easy family dinner!

very little clean-up because it's a one-pot meal!

family favorite - everyone loved it!!

Mix lime juice, cumin, paprika, garlic, salt, and pepper in a bowl.

Why make this soup?

...that includes Thing 2! 😲 I know, right? No one was more surprised than me!

On a side note, if you are a frequent reader, you may be wondering if Thing 2 actually ate the tomatoes. And you will likely not be surprised that he did not eat them.

He carefully examined every bite and removed even the smallest trace of tomato. *shaking my head* Oh, Thing 2, you are so silly!

More of my favorite soup recipes from the blog

If you have time, use fresh bell peppers instead of frozen (2 large, sliced into strips).

Similarly, you can use fresh onion instead of frozen (1 large, chopped).

Try different types of mild white fish (cod, haddock, grouper, etc).

Try it with shrimp, or even a frozen seafood medley!

Throw in some cooked rice or pasta for a heartier meal.

What's your favorite fish stew or soup recipe?

Variations for Brazilian Fish Stew
Adapted from Allrecipes.com. I've served Brazilian Fish many times and it's always been a big hit!
Fish Stew

Love this recipe? Awesome! Please give it a 5 star rating below! And if you make this, snap a photo and tag me on Instagram! You can find me at DizzyBusyandHungry or #dizzybusyandhungry !

Looking for more seafood?

I kinda get on a kick with ingredients, so if you're looking for more seafood or fish to add to your diet, here are some of my favorites!

Thanks so much for reading! I also invite you to follow me on FACEBOOK, PINTEREST, or INSTAGRAM to keep up with what's going on in my kitchen.

Enjoy!

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Brazilian Fish Stew is a flavorful soup with marinated tilapia, bell peppers, tomatoes, and onions in a coconut milk broth. So delicious! And this quick and easy fish stew is simmered to perfection in 30 minutes with very little effort! First Published: September 29, 2014...

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This Easy French Onion Soup is rich, comforting and so good with toasted cheesy bread for dipping!

About French Onion Soup:

Onion soups have been popular since the Roman times- often as an inexpensive way to make a meal as onions were easy to grow. The modern version of this soup originated in Paris. It's a beef broth soup with plenty of sauteed (or caramelized) onions, and it's usually topped with a melted cheese slice of baguette. Sherry or brandy are often added to the soup before serving. In the United States, French Onion Soup surged in popularity in the 60's- when French cuisine was becoming popular.

Lately I've been craving soup on a weekly (sometimes daily) basis. It makes the perfect lunch. I can make a big pot of soup on Sunday and then portion it out to take to work with me over the next few days. Lunches made and ready to go for days? Yes, please!

Recently I made a big pot of this French Onion Soup, and it was delicious for Sunday dinner on a cold, rainy day. There's something magical about toasted cheesy bread on top of a hot bowl of soup! When I make this soup, I like to make extra slices of cheesy bread for dipping. You can add them to the baking sheet when you put your soup bowls into the oven under the broiler.

Do you order French Onion Soup often when you eat out? I rarely do, but I really enjoyed this homemade version. As you expect from French Onion Soup, this soup is rich and comforting. Slowly caramelizing the onions on the stove brings out their sweetness and adds so much flavor to this soup. Really, you won't believe how easy it is to make!

The leftovers of this soup make a delicious lunch that you will look forward to eating! If you do have leftover soup, don't add the cheesy bread until right before serving. With my leftovers, I served bread on the side since I didn't have time to worry about putting my soup under the broiler at lunchtime.

Recipes for French Onion Soup will vary in their ingredients and cooking methods. I tried to keep this one as simple as possible. I think you're going to love it!

Here are a few more soup recipes you might enjoy:

Easy French Onion Soup

Did You Make This Recipe?

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This Easy French Onion Soup is rich, comforting and so good with toasted cheesy bread for dipping! Onion soups have been popular since the Roman times- often as an inexpensive way to make a meal as onions were easy to grow. The modern version of this soup originated in Paris.

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Get the perfect serving of soup in every bite with warm steamed dumplings filled with chicken, carrots, celery, and broth.

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Quick and cheesy broccoli soup in just 20 MINUTES!! This is the best soup ever!

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This Greek Inspired Chicken Lemon Rice Soup is my interpretation of a traditional Avgolemono and it's one of my all time favorite things to eat. The chicken and rice makes it super hearty, and the lemon gives it such a delicious tangy flavor. I love it. If you're a big frequenter of diners (as I am) then you are most likely familiar with it, it's very often the soup of the day.

When I lived in Chicago I had a Greek diner around the corner from me and as soon as the weather started turning chilly, I was there all the time slurping up this deliciousness. Since I've moved away from the States, I decided to have a go at making it myself because I'm not really sure I can survive winter without it. After a few tweaks, I'm confident this recipe is as good as - if not better - than where I used to go in Chicago. It's SO good. 🙂
One note on the preparation - mixing in the eggs can be a little tricky if you're not paying attention. They can scramble if you just pour them in. You need to be sure to add them a little at a time and stir vigorously each time so they give the soup a silky, thick texture and don't scramble.
If you have any doubts about the deliciousness of this soup, just check out the awesome reviews and comments at the bottom of the page. I don't know one person yet who has made it and didn't fall in love with it immediately. It doesn't take too much prep time, about 15 minutes, and it's done cooking in about 1/2 an hour. It makes quite a bit of soup, I would say enough for 6 - 8 people.

check out these other great soup recipes:

here's a video showing how to make this Chicken Lemon Rice Soup:

: Greek Inspired Chicken, Lemon & Rice Soup with Video

Prep Time: 15 minutes

Cook Time: 30 minutes

Serving: 6 - 8 servings

Print Nutrition facts (per portion)

Nutrition facts (per portion)

Calories: 369

Carbohydrate Content: 27.7g

Cholesterol Content: 128mg

Fat Content: 18.1g

Fiber Content: 1.4g

Protein Content: 22.7g

Saturated Fat Content: 6.4g

Serving Size: 8

Sodium Content: 1282mg

Sugar Content: 3.4g

By Ben Rayl 09/27/2017

Ingredients

how to

In a large soup pot, heat the olive oil over medium heat, add the carrots, celery and onion and cook until soft, about 3 - 5 minutes.

Increase heat to medium high, then stir in the rice and cook for a minute or two, generously salt and pepper.

Stir in the chicken broth, bring to a boil, then reduce heat and simmer for about 20 minutes, or until the rice and carrots are cooked.

Stir in the chicken and remove from heat.

In a small, heavy bottomed saucepan, melt the butter over medium heat and whisk in the flour, until smooth.

Gradually add about 4 cups of the broth mixture, and cook (stirring constantly) until slightly thickened, then remove from heat.

In a small bowl, beat the eggs until they are foamy.

Slowly beat the lemon juice and the thickened broth into the soup, then very slowly add the egg mixture, vigorously stirring constantly so the eggs do not 'split'.

Heat the soup over medium heat until it thickens a bit, but do not return to a boil.

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4.9130434782609 stars - based on 46 review(s)

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Greek Inspired Chicken, Lemon & Rice Soup with Video

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This Chicken Lemon Rice Soup is inspired by the Greek soup Avgolemono and it's quite possibly the best soup I've ever had. If you have any doubts about the deliciousness of this soup, just check out the awesome reviews and comments at the bottom of the page.