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1. Preheat oven to 350°F. Line 2 large cookie sheets with parchment paper. Sift flour with cocoa, baking soda and salt in a medium bowl.

2. In a standing electric mixer fitted with a paddle, beat butter with granulated and light brown sugars on medium speed until light and fluffy, about 3 minutes. Beat in eggs and vanilla. Add dry ingredients and beat on low speed until incorporated. With mixer running on low speed, beat in bittersweet and white chocolate chunks until evenly distributed.

3. Scoop eight 1/4-cup mounds of batter onto each prepared cookie sheet, leaving 3 inches between them. Flatten mounds into 2-inch rounds. Bake on lower and middle racks of oven until cookies rise and then flatten slightly, about 20 minutes; switch cookie sheets halfway through baking. Let cookies cool for 10 minutes, then slide parchment paper onto racks and let cookies cool completely. Line cookie sheets with fresh parchment to bake remaining cookies.

The cookies can be stored in an airtight container for up to 5 days or frozen for up to 1 month.

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These rich chocolate cookies are studded with chunks of white and bittersweet chocolate for a decadent afternoon treat or dessert.

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The secret to these perfectly chewy cookies is chilling the dough for 20 minutes. This firms the dough, making it easier to scoop out and less likely...

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Zoe Nathan has the zany, freewheeling air of a person on a permanent sugar high. “It’s a huge pastry playground,” she boasts of her bakery. Her salted…

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"I think Missouri food seems to have stronger ties to the cooking of the South than the upper Midwest," Paul Virant says. Here, he bakes his simple pe...

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1. Preheat the oven to 350°. Spray a 9-by-13-inch glass or ceramic baking dish with cooking spray. In a double boiler, melt the butter with the chopped chocolate over low heat. In a small bowl, whisk the flour with the baking powder and salt.

2. In a large bowl, using a handheld mixer, beat the eggs with the sugar at medium-high speed until pale and thick, 4 minutes. Beat in the vanilla and espresso. Add the flour mixture and beat until just incorporated. Beat in the melted chocolate at medium speed. Using a spoon, stir in the chocolate chips and walnuts.

3. Scrape the batter into the prepared baking dish. Bake in the center of the oven for about 1 hour, until the top is shiny and lightly cracked, the edges are set and the center is still a bit jiggly. Transfer the dish to a rack and let cool completely. Cut the brownie into 12 large rectangles and serve.

The brownies can be kept in an airtight container for up to 3 days, or wrapped in foil and frozen for up to 3 months.

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"Like all great desserts," says Anne Quatrano, "these brownies have only three pertinent flavors: chocolate, butter and walnuts." Quatrano, an F&W...

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Prepare the perfect copycat version of PF Changs Lettuce Wraps with this simple, stress-free recipe. You can make these tasty appetizers with simple ingredients, such as ground chicken, grated ginger, and more.

Copycat Chicken Lettuce Wraps

When you go to PF Changs, do you always make sure to get an order of their incredible lettuce wraps? If so, you need this fun and simple PF Changs Lettuce Wraps recipe in your life. Learn how to prepare a flavorful dish at home using simple ingredients, such as hoisin sauce, soy sauce, ground chicken, and butter lettuce.

Why You'll Love this Lettuce Wraps Recipe:

EASY: The recipe is so simple that you'll look forward to making these copycat PF Changs Lettuce Wraps regularly.

TASTY: You'll fall in love with the incredible taste of these delicious lettuce wraps.

PERFECT FOR ALL OCCASIONS: You can make these lettuce wraps when hosting friends and family or prepare them specifically for yourself!

Trademark Note: In the spirit of transparency, I want to note that this is a copycat recipe for a product from a trademarked brand. PF Chang's is a proprietary brand that I want to acknowledge and give credit to.

These PF Changs Lettuce Wraps are a huge hit. You can prepare them with fresh, flavorful ingredients at home.

How to Make PF Chang's Lettuce Wraps

You can jump to the recipe card for full ingredients & instructions!

1. Whisk your soy sauce with vinegar, corn starch, hoisin, and sriracha before setting it to the side until you're ready to use it.

2. Put sesame oil in a pan and then add your ground chicken, breaking it up into pieces and cooking for about seven minutes.

3. Add your garlic, ginger, and onion into the pan and continue to saute for about four minutes.

4. Put the sauce in the pan with the chicken, stirring until you've coated your chicken.

5. Toss in the water chestnuts and green onions.

6. Fill your pieces of butter lettuce with a spoonful or two of the chicken mixture.

PF Chang's Chicken Lettuce Wraps Recipe Notes

Hoisin Sauce: Adds sweetness and smokiness to the lettuce wraps that is unique to the PF Chang's version - don't skip it! Be sure to use gluten free hoisin sauce if you plan to make this gluten free.

Soy Sauce: Use coconut aminos or tamari for a gluten free option.

Vinegar: Rice wine vinegar adds sweetness and acidity.

Sriracha: Adds spice and heat - use as much or as little as you like.

Cornstarch: Thickens the sauce so it really coats the chicken.

Sesame Oil: Adds nutty flavor and prevents the chicken from sticking to the pan.

Chicken: Ground chicken is traditionally used in this recipe, but you could also make these lettuce wraps using ground turkey, pork, or beef. If using beef, make sure to drain any excess fat before adding the sauce.

Water Chestnuts: Add crunch to the wraps! You could also use bamboo shoots if you prefer.

Green Onions: Add freshness and flavor - save a handful to serve on top!

Lettuce: Use any large leaf lettuce for serving. Butter lettuce is a classic for these wraps because it's softer and more mild than other lettuces.

What are lettuce wraps?

Lettuce wraps are a flavorful food consisting of seasoned and sauteed meat wrapped in butter lettuce for a healthy and refreshing taste.

Can I use another kind of meat in lettuce wrap filling?

Yes. Instead of ground chicken, try ground turkey, pork, or beef. If using beef, make sure to drain any excess fat before adding the sauce.

What lettuce is best for lettuce wraps?

It's best to use butter lettuce because of its soft, light texture and large size that makes it easy to use for wrapping the meat.

How long do lettuce wraps last?

Store the meat in an airtight container separate from the lettuce for up to 3 days. Assemble the wraps as you plan to eat them.

Serving Suggestions

The wraps can be a meal in themselves, but you can also add an easy side as well.

These wraps make a great addition to your healthy menu plan. They are easy to make and full of flavor thanks to the Asian inspired spices.

Tips!

If you want to make the dish a bit spicier, add more sriracha to the ground chicken.

Be sure to drain your water chestnuts and then dice them into small pieces before you use them in this recipe.

If the cornstarch starts settling into the bottom of your sauce mixture before you get the chance to use it, give it a good mixing to fix it.

Enjoy the delicious taste of these PF Changs Lettuce Wraps. You can make them with ease in less than 30 minutes!

How can I make these lettuce wraps vegetarian?

Instead of using ground chicken, you can use firm tofu or any other meat alternative, including vegan meat crumbles.

What can I use instead of water chestnuts?

If you don't have water chestnuts, some of the best alternatives to use include Jerusalem artichokes or white turnips, both of which have a similar taste and consistency.

Can I double this recipe?

Yes! If you need to feed a crowd, feel free to double the recipe.

This copycat PF Changs Lettuce Wraps recipe will blow you away. It's so simple and will leave you with the tastiest wraps you've ever tried.

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.

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These PF Changs Lettuce Wraps are full of savory and delicious flavor and are sure to impress!

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Kentucky Fried Chicken always makes me think of childhood and diving into the bucket to claim the crispiest, tastiest piece. The perfectly seasoned chicken with those 11 secret herbs and spices is now an easy recipe anyone can replicate at home. This copycat recipe for crispy fried chicken is the ultimate comfort food and incredibly satisfying on cold winter nights!

Pin this recipe for later!

KFC Chicken

I love recreating the nostalgic taste of Kentucky Fried Chicken anytime in my kitchen, especially to go with my crockpot mashed potatoes. Lucky for us, the Chicago Tribune leaked the original family recipe in 2016 and revealed the list of secret herbs and spices that make it taste so good.

It might seem intimidating to deep fry your chicken if you have never done it before, but it's easier than you think. You can't go wrong with this simple fried chicken recipe if you have a thermometer and a timer.

Why You'll Love this KFC Recipe:

Crispy Chicken: Like authentic Kentucky Fried Chicken, the chicken is coated with flour and fried to crispy golden perfection!

Family Favorite: While KFC can make it faster, homemade with love always tastes better!

Satisfying: The taste of fried chicken, like the Colonel used to make in Kentucky, is always "finger-lickin' good."

Trademark Note: In the spirit of transparency, I want to note that this is a copycat recipe for an existing product. Kentucky Fried Chicken is a proprietary brand to which I want to acknowledge and give credit.

How to Make Kentucky Fried Chicken

You can jump to the recipe card for full ingredients & instructions!

1. Marinate the chicken in buttermilk.

2. Combine flour with seasonings in a shallow dish.

3. Heat the oil in a pot.

4. Remove the chicken from the buttermilk.

5. Firmly coat the chicken with the seasoned flour.

6. Gently drop the chicken in the hot oil to fry until cooked and golden brown.

7. Transfer chicken to a serving plate and enjoy!

What is the KFC secret recipe?

According to the Chicago Tribune, the original recipe consists of 11 herbs and spices, including: salt, thyme, basil, oregano, celery salt, black pepper, dried mustard, paprika, garlic salt, ground ginger, and white pepper.

How do I cut up a whole chicken?

With the chicken breast side up, pull each leg away from the body, then slice through the skin between the breast and drumstick. Turn the chicken onto its side and bend each leg back until the thighbone pops out of its socket. Cut through the joint and skin to detach the leg completely, then pull each wing away from the body and cut through the joint. Lift up the chicken and cut down through the ribcage and then shoulder joints to separate the breast from the back. Place the breast skin side down. Split the center bone using a chopping motion, then slice through the meat and skin to separate it into 2 pieces. To divide the legs, turn each skin side down and cut through the joints along the white fat line to separate the thigh from the drumstick.

How long should I marinate Kentucky fried chicken for?

I recommend marinating the chicken overnight if you have time, but 1 hour is sufficient if you're in a hurry.

Why is my Kentucky fried chicken burnt on the outside but raw in the middle?

If your heat is set too high, you'll end up with chicken that has a burnt exterior but is still raw and uncooked inside. Be sure to use a thermometer to check your oil temperature often, and use an instant-read thermometer to check the internal temperature of the meat.

Why is my Kentucky fried chicken oily/soggy?

If your heat is set too low, it can take too long for the chicken to fry, and it will become dense, oily, and soggy. Be sure to use a thermometer to check your oil temperature often, and don't overload the Dutch oven with too many pieces of chicken at once.

Can I make Kentucky fried chicken in an air fryer?

Yes! Preheat your air fryer to 390°F and lay parchment along the bottom so that the chicken doesn't stick. Place the chicken in the air fryer in a single layer with no pieces touching one another (you may have to fry in batches) and air fry for about 25 minutes, flipping once halfway, or until the internal temperature reaches 165°F.

Serving Suggestions

You wouldn't bring home a bucket of Kentucky Fried Chicken without all the sides to go with it, so don't forget these favorites at home!

I hope this copycat Kentucky Fried Chicken recipe brings back the old memories and helps you create some new ones with your friends and family. If so, let me know in the comments!

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.

Recipe

Kentucky Fried Chicken Recipe

Total: 1 hour hour 40 minutes minutes

Make Kentucky Fried Chicken at home with this recipe that reveals all the secret herbs and spices you need for the authentic taste you crave.

Pour the buttermilk in a large bowl.

Add in the chicken, cover the bowl with plastic wrap, and marinate for at least 1 hour or up to overnight.

Combine the flour and seasonings in a shallow dish.

2 cups all-purpose flour, ¼ cup ground paprika, 2 tablespoons kosher salt, 1 tablespoon dry mustard, 1 tablespoon white pepper, 2 teaspoons ground ginger, 2 teaspoons dried thyme, 2 teaspoons dried basil, 2 teaspoons freshly ground black pepper, 1 teaspoon dried oregano, 1 teaspoon celery salt, 1 teaspoon garlic powder

In a deep fryer or large Dutch oven set over medium-high heat, heat about 3-4 inches of oil to 350°F.

Remove one chicken piece from the buttermilk. Let the excess liquid drip off.

Dredge the chicken in the flour, pressing it firmly into the dish to ensure the flour fully coats the piece.

Gently drop the chicken piece into the oil and fry for 8-10 minutes.

Transfer the chicken to a plate or sheet pan lined with paper towel.

Repeat the dredging and frying steps for all of the chicken pieces, frying about 3-4 pieces at a time.

Buttermilk: If you don't have buttermilk, you can make your own by measuring out 1¾ cups of milk, removing 1¾ tablespoons, and adding 1¾ tablespoons of white vinegar or lemon juice. Stir well and let stand for 5 minutes before using.

I like to use a whole chicken, but you can also use your favorite parts!

For gluten-free Kentucky fried chicken, swap the all-purpose flour for gluten-free 1:1 flour.

You can use any neutral oil with a high smoke point, such as vegetable, peanut, or avocado.

After marinating your chicken, pat it dry before breading it. This will help the flour stick better.

Coat the chicken thoroughly with flour.

Be sure not to overcrowd the pot. Overcrowding will reduce the oil temperature, leading to oily, soggy chicken.

Always let the oil come back up to temperature before adding more chicken.

Resist the urge to turn the chicken over until you see a golden brown line all the way around the sides of the chicken. This line tells you that the breading is evenly crispy.

Place the chicken pieces in a warm oven to keep them crisp while you continue frying the rest of the chicken.

Storage: Store Kentucky fried chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

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

Filed Under: Chicken, Dinner Recipes, Fried, Game Day, Kid Friendly, Most Popular Recipes, Spices

Becky woke up on her 30th birthday and realized she didn't know how to cook, anything! She started The Cookie Rookie as a way to document her journey to learn how to cook, one recipe at a time! The Cookie Rookie is a place to find easy recipes that anyone can make, and everyone will love!

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Subscribe to have posts delivered straight to your inbox!! PLUS get our FREE ebook!
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Make Kentucky Fried Chicken at home with this recipe that reveals all the secret herbs and spices you need for the authentic taste you crave.

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These Swedish Meatballs are cooked up in the best sauce for an appetizer or dinner that everyone will love! Perfectly-spiced meatballs with a rich, creamy, delectable gravy comes together quicker than you'd think. Serve this traditional dish with pasta, egg noodles, mashed potatoes, and lingonberry jam. It's such a cozy meal idea, but just as great for parties.

You might think of Ikea when you hear Swedish meatballs, but trust me, this homemade recipe is even better!

Pin this recipe for later!

What's in the Best Swedish Meatballs

These chicken and beef meatballs are made with allspice and nutmeg for that specific flavor that makes Swedish meatballs so unique. They're then cooked in a creamy gravy sauce that is just unbelievably delicious!

Ground Chuck and Chicken: This mixture of meats makes for a flavorful meatball! You can stick with the more traditional mixture of beef and pork instead if you prefer-just use pork in place of the chicken.

Breadcrumbs: Breadcrumbs create a better texture in the meatball mixture.

Cream: You'll need both sour cream and heavy cream for this recipe.

Egg: This binds the ingredients together.

Spices: Allspice and nutmeg are important for the warm, comforting flavor of the meatballs. There's also fresh parsley in both the meatballs and the sauce.

Broth: I used both beef and chicken broth in the sauce, but you can use one or the other if you prefer.

Flour: This thickens the gravy.

Butter: You'll need butter to saute the onions and garlic, as well as to fill out and flavor the sauce.

Worcestershire Sauce: This is the perfect mix of savory, salty, and tangy, so it adds great flavor to the sauce.

Beef Bouillon: Use instant bouillon granules. This adds a really rich and savory taste to the gravy.

Cider Vinegar: This tangy ingredient creates more balance in the flavor.

Check the recipe card for the full ingredients list and details. And if you want to turn these meatballs into the coziest meal ever, try this Swedish Meatball Soup!

Can I use frozen meatballs with Swedish meatball sauce?

Yes, you can use frozen meatballs to make this Swedish meatball recipe even easier. You'll miss out on the warm spices cooked into the meat, but the gravy itself will still add so much flavor.

To do this, simply cook your frozen meatballs (use chicken, beef, or pork) according to package instructions, then make the sauce and cook the meatballs in it according to the recipe card below.

How do you thicken Swedish meatball sauce?

Flour creates a thicker, gravy-like texture to the sauce. If you'd like an even thicker sauce: Before adding the meatballs, mix together 1 tablespoon cornstarch and 2 tablespoons milk or cold water and add it to the sauce, stir over low heat until mixture thickens.

What kind of meat is used in Swedish meatballs?

Traditionally, they are a combination of pork and beef. But for this recipe we used a combination of ground chicken and ground chuck (beef) instead. However, you can use any combination of chicken, turkey, beef, and pork you prefer, or just stick to one.

What is Swedish meatball sauce made of?

This amazing sauce is made with butter, heavy cream, sour cream, broth, soy sauce, Worcestershire sauce, beef bouillon, cider vinegar, flour, sugar, Dijon mustard, and parsley.

How to Store and Reheat

Store leftovers in an airtight container, and keep in the refrigerator up to 4 days. You can store the meatballs directly in the sauce, or separate them (both options work fine).

To reheat, warm them up in the oven until fully heated through. You can also mix in a bit more cream to help make the sauce creamy again.

How to Make Ahead and Freeze Swedish Meatballs and Sauce

Freeze the Swedish meatballs and the sauce separately for best results. Store them in freeze-safe bags or containers for up to 3 months, then defrost overnight and reheat in the oven.

I recommend freezing the meatballs on a baking tray in a single layer for about 1 hour, then moving them to a resealable bag for long-term storage. This will prevent them from sticking and freezing unto one clump.

While you can freeze the sauce, for the best, creamiest sauce when serving, I recommend making it fresh. You can make the meatballs ahead of time and freeze those. But make the sauce while the meatballs are reheating (it only takes a few minutes), and finish by simmering them in the sauce.

What to Serve with Swedish Meatballs

For a really cozy and comforting dinner with these traditional Swedish meatballs, serve them with egg noodles or homemade pasta, and creamy mashed potatoes or these simple roasted potatoes. The gravy coats the pasta and potatoes so beautifully! Cranberry sauce is a great addition to the meal too, and don't forget some crusty, hearty bread.

If you're serving these as an appetizer, don't forget the lingonberry jam for dipping!

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.

Recipe

Swedish Meatballs Recipe

Total: 40 minutes minutes

Everyone should make this Classic Swedish Meatball recipe made with the ultimate delicious sauce.

Optional for Serving

Lingonberry Jam or Cranberry Sauce

For the Meatballs:

Cover 2 large cooking sheets with foil and spray the foil with cooking spray. Preheat oven to 400F.

In a large bowl, combine breadcrumbs, milk, cream, egg, salt, pepper, allspice, nutmeg and parsley. Set the mixture aside to allow the milk to soak into the breadcrumbs, at least 10 minutes.

1/3 cup breadcrumbs, ½ cup milk, 2 tablespoons cream, 1 egg, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ¼ teaspoon allspice, ¼ teaspoon nutmeg, 1 tablespoon fresh parsley

Heat 1 tablespoon butter and 1 tablespoon oil in a medium skillet over medium heat. Add the minced onion and sauté until translucent. Add the minced garlic and sauté 30 seconds. Transfer the onion/garlic mixture to the breadcrumb mixture.

1 tablespoon butter, 1 tablespoon oil, ½ yellow onion, 1 clove garlic

Once the breadcrumb mixture is ready, add the ground chuck and chicken. Mix well using a wooden spoon. Roll meat into 1½-inch balls (or use a 1½ inch scoop) and place on the prepared sheet pan 1 inch apart. Cook 20 minutes or until no longer pink in the center.

1 pound ground chicken, 1½ pound ground chuck

For the Sauce:

While meatballs are cooking, prepare the sauce.

**See NOTE before reading further

Melt the butter in a large skillet. Add the flour to the butter and whisk well. Cook over med-low heat until mixture turns a little darker. Whisk often. Add beef broth, chicken broth, cream, sour cream, soy sauce, Dijon mustard, Worcestershire sauce, cider vinegar, sugar and black pepper. Taste, then season with salt, if needed. Bring to a boil over medium heat, then reduce heat to low and add the meatballs. Simmer, stirring gently & often, until gravy has thickened. Add chopped parsley and stir gently.

6 tablespoons butter, 1/3 cup all-purpose flour, 14.5 ounces low sodium beef broth, 14.5 ounces low sodium chicken broth, 1 cup heavy cream, ¾ cup sour cream, 1 teaspoon Beef Instant Bouillon Granules, 1 tablespoon low-sodium soy sauce, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon cider vinegar, 1 tablespoon granulated sugar, ½ teaspoon freshly ground black pepper, Salt, 1-2 tablespoons parsley

Serve over egg noodles, mashed potatoes, or macaroni.

If eating Swedish Meatballs without noodles or a side dish, serve with a teaspoon of Lingonberry Jam or Cranberry Sauce on the side, optional.

Lingonberry Jam or Cranberry Sauce

Enjoy!

*For an optional thickener: Before adding the meatballs, mix together 1 tablespoon cornstarch and 2 tablespoons milk or cold water and add it to the sauce, stir over low heat until mixture thickens.

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

More Meatball Recipes We Love

Filed Under: Appetizers, Beef, Chicken, Dinner Recipes, Game Day, Most Popular Recipes, New Years Eve

Becky woke up on her 30th birthday and realized she didn't know how to cook, anything! She started The Cookie Rookie as a way to document her journey to learn how to cook, one recipe at a time! The Cookie Rookie is a place to find easy recipes that anyone can make, and everyone will love!

Claim your free ebook!

Subscribe to have posts delivered straight to your inbox!! PLUS get our FREE ebook!
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Swedish Meatballs (Best Sauce!) - The Cookie Rookie®

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These traditional Swedish meatballs come together quickly with the creamiest, best Swedish meatball sauce for a cozy meal or appetizer.

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Did you know that corn dogs are actually quite easy to make at home? Well, they are! This homemade corn dog recipe is the perfect treat for when you can't make it to the fair or carnival.

What Is a Corn Dog?

A corn dog is a sausage (usually a hot dog) that has been skewered, coated in a cornmeal batter, and deep-fried. A staple of American cuisine, the street food was likely invented by German immigrants in Texas in the 1920s.

Corn Dog Ingredients

These are the ingredients you'll need to make this homemade corn dog recipe:

· Cornmeal and flour: This corn dog batter starts with yellow cornmeal and all-purpose flour.
· Sugar: A pinch of sugar lends a hint of sweetness.
· Baking powder: Baking powder acts as a leavener, which means it helps the batter rise.
· Salt and pepper: Salt enhances the flavors of the other ingredients.
· Milk: A cup of milk adds moisture, ensuring a tender coating.
· Egg: An egg gives the batter even more moisture and acts as a binder, which means it helps hold the batter together.
· Oil: Fry the corn dogs in a neutral oil with a high smoke point, such as vegetable oil.
· Beef frankfurters: This recipe calls for beef frankfurters, but you can use pork franks (or hot dogs) if you'd prefer.

How to Make Corn Dogs

You'll find the full, step-by-step recipe below - but here's a brief overview of what you can expect when you make corn dogs at home:

1. Make the batter by combining the dry ingredients, then stirring in the milk and egg.
2. Skewer the frankfurters and roll in the batter.
3. Fry the corn dogs in hot oil until lightly browned.

What to Serve With Corn Dogs

Serve your corn dogs with your favorite dipping sauce and a classic side dish for the perfect picnic or potluck meal. If you're in need of some delicious inspiration, try one of these mouthwatering ideas:

Allrecipes Community Tips and Praise

"Very yummy," according to Amanda. "I've found that putting the prepared batter in a drinking glass helps ease the process... it's the perfect size tool to batter a hot dog!"

"Wonderful for corn dogs and I add jalapeños and grateful onions to make them into hush puppies," says Teresa Dallas Bennett. "So so great!"

"Great recipe," raves one Allrecipes community member. "Definitely need to have a deep vessel to fry the dogs as they tend to float to the top. I cooked two at a time and they were perfectly corny, sweet, crunchy yet soft on the outside."

Editorial contributions by Corey Williams

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Make your own corn dogs using beef frankfurters skewered on sticks, dipped in corn batter, and fried until golden brown for a carnival treat at home.

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Everyone needs to know how to make a classic grilled cheese sandwich. Whether you're a beginner cook or an old pro, you'll come back to this top-rated grilled cheese recipe again and again.

How to Make Grilled Cheese

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

Grilled Cheese Ingredients

This classic grilled cheese sandwich recipe calls for just white bread, sliced cheese, and butter. It's easy to switch up the bread and cheese to suit your taste preferences and, if you like, you can substitute mayonnaise for butter.

Best Cheese for Grilled Cheese

This recipe calls for sliced Cheddar, which is a wonderfully crowd-pleasing cheese. You can use sharp Cheddar, mild Cheddar, or a blend of both. Another classic choice is plain ol' sliced American cheese - it tastes nostalgic and gives you a gorgeous cheese pull.

Other delicious options are Gruyere, Brie, Fontina, Gouda, Pepper Jack, and havarti.

Get more ideas: The Best Cheeses for Your Grilled Cheese Sandwiches

Best Bread for Grilled Cheese

This recipe calls for plain white sandwich bread. You could also use sourdough, brioche, or even ciabatta. You can really make grilled cheese with any type of bread you like, but you should make sure the loaf is sturdy enough to handle the heat. Thinly sliced, delicate breads will quickly fall apart.

How to Make the Best Grilled Cheese

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

1. Butter the bread on one side and place the bread butter-side down on a hot skillet.
2. Top with cheese, then place another slice of bread on top (butter-side up).
3. Cook until the bottom slice is lightly browned, then flip.
4. Continue cooking until the cheese is melted.

Grilled Cheese Sides

Grilled cheese sandwiches are delicious with all sorts of sides and entrees, but they pair particularly well with tomato-based soups and stews. Try one of these top-rated recipes:

Allrecipes Community Tips and Praise

"My first grilled cheese and it was delicious," raves Chinwe Ogolo. "I enjoyed the simplicity. Thank you for the recipe."

"I learned in a restaurant that if you use a larger pan and leave the sandwich open in the pan on low heat to fry...the cheese will be melted perfectly and the outsides will be perfectly golden," according to Chandra Davidson.

"To make a GREAT sandwich awesome, just sprinkle some Parmesan cheese on the buttered bread before putting it into the skillet," says Sheri Cooper. "WOW, what an upgrade in flavor."

Editorial contributions by Corey Williams

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Learn how to make a grilled cheese sandwich in a nonstick pan with buttered bread and sliced Cheddar; serve with tomato soup for a comforting classic.

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Get your Taco Bell cravings today by ordering ahead on the mobile app for pick up or delivery.

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Although each bite of this Mexican-style pizza is full of flavor thanks to cilantro, jalapenos and plenty of veggies, it’s even more flavorful the next day.

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For this easy chicken rice bowl recipe, I prepare the instant rice while the onion and pepper are sauteing. For a variation, top it with shredded sharp cheddar.

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Ingredients

1/4 cup reduced-sodium soy sauce

1/4 cup lime juice

2 tablespoons sugar

2 tablespoons rice vinegar

1 tablespoon grated fresh gingerroot

1 tablespoon sesame oil

1 beef top sirloin steak (1 pound)

1/4 teaspoon pepper

6 ounces thin rice noodles

1 cup julienned zucchini

2 medium carrots, thinly sliced

1 celery rib, sliced

Directions

1. For dressing, mix first six ingredients. Sprinkle steak with pepper. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Let stand 5 minutes before slicing.

2. Meanwhile, prepare rice noodles according to package directions. Drain; rinse with cold water and drain again. In a large bowl, combine noodles, vegetables and steak; toss with dressing.

Editor's Note: Salad can be made ahead, refrigerated and served cold.

Nutrition Facts

1-1/2 cups: 399 calories, 8g fat (2g saturated fat), 46mg cholesterol, 855mg sodium, 50g carbohydrate (11g sugars, 2g fiber), 29g protein.

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My Asian-inspired pasta salad is crunchy, tangy and light. If you have fresh herbs, like basil or cilantro, on hand, add them to the mix. -Kelsey Casselbury, Odenton, Maryland

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Ingredients

1 can (16 ounces) refried beans

1 cup salsa

1 cup cooked long grain rice

2 cups shredded cheddar cheese, divided

12 flour tortillas (6 inches)

Shredded lettuce, optional

Directions

Preheat oven to 375&deg;. In a large bowl, combine beans, salsa, rice and 1 cup cheese. Spoon about 1/3 cup off-center on each tortilla. Fold the sides and ends over filling and roll up.

Arrange burritos in a greased 13x9-in. baking dish. Sprinkle with remaining 1 cup cheese. Cover and bake until heated through, 20-25 minutes. If desired, topped with lettuce.

Nutrition Facts

2 burritos: 216 calories, 9g fat (4g saturated fat), 23mg cholesterol, 544mg sodium, 24g carbohydrate (1g sugars, 3g fiber), 9g protein.

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1 can (16 ounces) refried beans 1 cup salsa 1 cup cooked long grain rice 2 cups shredded cheddar cheese, divided 12 flour tortillas (6 inches) Shredded lettuce, optional Preheat oven to 375°. In a large bowl, combine beans, salsa, rice and 1 cup cheese. Spoon about 1/3 cup off-center on each tortilla.

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WATCH

First Up

04:18

How to Make Pancakes

01:08

How to Measure Dry Ingredients

00:47

How to Measure Wet Ingredients

Level: Easy

Total: 22 min

Prep: 10 min

Cook: 12 min

Yield: 4 servings

Nutrition Info

Nothing beats a stack of fluffy, golden, totally homemade pancakes, especially when you've got an easy step-by-step recipe that lets you mix, flip and serve them up in about 20 minutes. They're the ultimate breakfast with butter and maple syrup, but these are also great with jam, whipped cream or even chocolate sauce. You can also customize your pancakes with mix-ins like chocolate chips, nuts, blueberries or bananas.

Level: Easy

Total: 22 min

Prep: 10 min

Cook: 12 min

Yield: 4 servings

Nutrition Info

1. In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.

2. In another bowl, beat the eggs and then whisk in the milk and vanilla.

3. Melt the butter in a large cast iron skillet or griddle over medium heat.

4. Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.

5. Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.

6. Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.

7. Copyright 2003 Television Food Network, G.P. All rights reserved

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Ready to graduate from pancake mix? This easy homemade pancakes recipe for Food Network will show you how.

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WATCH

Blueberry Coffee Cake Muffins

Level: Easy

Total: 37 min

Prep: 12 min

Cook: 25 min

Yield: 16 muffins

Nutrition Info

Level: Easy

Total: 37 min

Prep: 12 min

Cook: 25 min

Yield: 16 muffins

Nutrition Info

1. Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

3. Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

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Get Blueberry Coffee Cake Muffins Recipe from Food Network

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Ingredients

24 large eggs

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

1 jar (4 ounces) sliced mushrooms, finely chopped

1 can (4 ounces) chopped green chiles

3 ounces sliced deli ham, finely chopped

1/2 medium onion, finely chopped

1/2 cup shredded cheddar cheese

Pico de gallo, optional

Directions

1. Preheat oven to 350°. In a large bowl, whisk eggs, salt, pepper and garlic powder until blended. Stir in mushrooms, chiles, ham, onion and cheese. Spoon about 1/4 cup mixture into each of 24 greased muffin cups.

2. Bake until eggs are set, 18-20 minutes, rotating pans halfway through baking. Let stand 10 minutes before removing from pans. If desired, serve with pico de gallo.

Can you freeze Muffin-Tin Scrambled Eggs?

Freeze cooled, baked egg cups in airtight freezer containers. To use, microwave each serving on high for 1-1/4 to 1-1/2 minutes or until heated through.

Nutrition Facts

1 egg cup: 88 calories, 6g fat (2g saturated fat), 190mg cholesterol, 257mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1 medium-fat meat.

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I made these one year at Christmas as a way to save time, and they were a big hit. I have to make a large batch because my husband and boys can polish them off in a short amount of time. These also freeze very well, if there are any left!

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Total Time

Prep: 20 min. + chilling Bake: 45 min.

Makes

8 servings

I love this recipe! It's perfect for fuss-free holiday breakfasts or laid-back company-utterly delicious and so easy to put together the night before. -Amy Berry, Poland, Maine

Ingredients

6 large eggs

1-3/4 cups fat-free milk

1 teaspoon sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/4 teaspoon salt

1 loaf (1 pound) French bread, cubed

1 package (12 ounces) frozen unsweetened mixed berries

2 tablespoons cold butter

1/3 cup packed brown sugar

Optional: Confectioners' sugar and maple syrup

Directions

1. Whisk together first 6 ingredients. Place bread cubes in a 13x9-in. or 3-quart baking dish coated with cooking spray. Pour egg mixture over top. Refrigerate, covered, 8 hours or overnight.

2. Preheat oven to 350°. Remove berries from freezer and French toast from refrigerator and let stand while oven heats. Bake French toast, covered, 30 minutes.

3. In a small bowl, cut butter into brown sugar until crumbly. Top French toast with berries; sprinkle with brown sugar mixture. Bake, uncovered, until a knife inserted in the center comes out clean, 15-20 minutes. If desired, dust with confectioners' sugar and serve with syrup.

Nutrition Facts

1 serving: 310 calories, 8g fat (3g saturated fat), 148mg cholesterol, 517mg sodium, 46g carbohydrate (17g sugars, 3g fiber), 13g protein.

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I love this recipe! It's perfect for fuss-free holiday breakfasts or laid-back company-utterly delicious and so easy to put together the night before. -Amy Berry, Poland, Maine

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Total Time

Prep/Total Time: 30 min.

Makes

8 servings

I used to make this bacon breakfast pizza for my morning drivers when I worked at a delivery place. And they just loved it. Breakfast pizza is a quick and easy eye-opener that appeals to all ages. -Cathy Shortall, Easton, Maryland

Ingredients

1 tube (13.8 ounces) refrigerated pizza crust

2 tablespoons olive oil, divided

6 large eggs

2 tablespoons water

1 package (3 ounces) bacon bits

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

Directions

1. Preheat oven to 400°. Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. pan. Prick thoroughly with a fork; brush with 1 tablespoon oil. Bake until lightly browned, 7-8 minutes.

2. Meanwhile, whisk together eggs and water. In a nonstick skillet, heat remaining oil over medium heat. Add eggs; cook and stir just until thickened and no liquid egg remains. Spoon over crust. Sprinkle with bacon bits and cheeses.

3. Bake until cheese is melted, 5-7 minutes.

Bacon Breakfast Pizza Tips

Is breakfast pizza a Midwestern thing?

Casey's General Store, a convenience store chain in Iowa, is famous for their breakfast pizza, which they introduced in 2001. The popularity of breakfast pizzas has spread across the country and can be enjoyed at any time of day!

Should bacon be cooked before putting it on pizza?

Yes, bacon should be cooked before putting it on pizza for two reasons: pizza has a short bake time so the bacon wouldn't cook through and the uncooked bacon would make the pizza greasy.

Which is the best cheese for pizza?

The best cheese for pizza is one that has great meltability and elasticity. That puts mozzarella at the top of the list for most people. But other options include provolone, cheddar, Colby, Edam and Gruyere. Want more breakfast pizza options? Check out arugula and mushroom breakfast pizza, Hawaiian breakfast pizza and spring brunch pizza.

Nutrition Facts

1 piece: 352 calories, 20g fat (8g saturated fat), 169mg cholesterol, 842mg sodium, 24g carbohydrate (3g sugars, 1g fiber), 20g protein.

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I used to make this bacon breakfast pizza for my morning drivers when I worked at a delivery place. And they just loved it. Breakfast pizza is a quick and easy eye-opener that appeals to all ages. -Cathy Shortall, Easton, Maryland

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For the perfect combination of eggs, sausage, bread and cheese, this is the dish to try. My mom and I like this sausage breakfast casserole because it bakes up tender and golden, slices beautifully and goes over well whenever we serve it. -Gayle Grigg, Phoenix, Arizona

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For the perfect combination of eggs, sausage, bread and cheese, this is the dish to try. My mom and I like this sausage breakfast casserole because it bakes up tender and golden, slices beautifully and goes over well whenever we serve it. -Gayle Grigg, Phoenix, Arizona