If you’ve ever wondered How to Trim Pork Tenderloin before cooking, you’re not alone. Taking just a few minutes to trim a pork tenderloin properly makes a big difference in how it cooks, looks, and tastes – and it’s easier than you might think.

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In this post, I’ll show you exactly how to trim pork tenderloin step by step – the same simple prep I use in recipes like my Roasted Stuffed Pork Tenderloin, Asian-Style Pork Tenderloin, and my Avocado Mango Salad with Pork Tenderloin. You’ll learn how to remove excess fat and how to remove the connective tissue called silver skin, so your tenderloin cooks evenly, slices neatly, and turns out tender every time.

Step by Step: How to Trim Pork Tenderloin

1. Using a sharp knife or kitchen scissors, trim off any thick or loose pieces of surface fat from the pork tenderloin.

2. Using a sharp knife, slip the tip of the blade under one end of the silver skin.

3. Slowly cut toward the middle, keeping the knife blade just under the skin, horizontal to the tenderloin, and not cutting into the meat as much as possible. While cutting, use your other hand to gently pull away the silver skin.

4. Slowly keep cutting until the strip of silver skin is removed. Repeat as needed until all of the silver skin is gone.

FAQS: How to Trim Pork Tenderloin

Favorite Pork Tenderloin Recipes

Best Pork Tenderloin Recipe with Asian Marinade

Avocado Mango Salad with Pork Tenderloin Recipe

Pork Tenderloin with Cranberry Sauce – Roasted or Stovetop

Stuffed Pork Tenderloin Recipe (Easy & Elegant)

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How to Trim a Pork Tenderloin

This simple step-by-step guide shows you how to trim pork tenderloin by removing excess fat and the tough connective tissue called silver skin for the best texture and results.

Course Cooking tips, pork recipes

Prep Time 10 minutes minutes

Servings 1 tenderloin

Calories 549kcal

Author Lee Clayton Roper

Equipment

• 1 sharp knife

Ingredients

• 1 pork tenderloin

Instructions

• Using a sharp knife or kitchen scissors, trim off any thick or loose pieces of surface fat from the pork tenderloin.
• Using a sharp knife, slip the tip of the blade under one end of the silver skin.
• Slowly cut toward the middle, keeping the knife blade just under the skin, horizontal to the tenderloin, and not cutting into the meat as much as possible. While cutting, use your other hand to gently pull away the silver skin.
• Slowly keep cutting until the strip of silver skin is removed. Repeat as needed until all of the silver skin is gone.

Notes

Tips for Trimming Pork Tenderloin

1. Use a sharp knife; it gives you more control and cleaner cuts.
2. Work slowly and use small, shallow strokes.
3. Gently pull the silver skin upward as you cut to keep it taut.
4. Keep the blade just under the membrane and angled slightly upward to avoid cutting into the meat.
5. Trim off only thick or loose pieces of surface fat; you don’t need to remove every bit.
6. If the silver skin comes off in sections, just start again at the next edge and continue.
7. Run your fingers over the surface when you’re done; trim away any remaining slick, firm patches.
8. Silver skin usually runs along only one side of the tenderloin, so once it’s removed, you’re typically finished.

Nutrition

Calories: 549kcal | Protein: 106g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 328mg | Sodium: 267mg | Potassium: 2011mg | Calcium: 25mg | Iron: 5mg

The post How to Trim Pork Tenderloin appeared first on A Well Seasoned Kitchen.

Choux pastry (pâte à choux) is a classic French pastry dough that comes together in just 15 minutes, then is piped or scooped into mounds that bake into airy, hollow puffs perfect for sweet or savory fillings, including Smoked Salmon Mousse, Pimento Cheese, or Ham Spread. In this post, you’ll find step-by-step instructions, my best tips for success, troubleshooting guidance, and more ideas for using this versatile dough.

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My first experiences with choux pastry were when I was a little girl helping my mom make profiteroles to fill with ice cream and top with chocolate sauce. Years later, once I started hosting my own gatherings, I realized how wonderfully versatile this dough is. I started experimenting with it, not just for desserts but also for elegant bite-sized appetizers, with excellent results!

Choux Pastry Ingredients

This classic dough comes together with just a few everyday ingredients (quantities are listed in the recipe card below):

• Water – Creates the steam that makes the puffs rise.
• Half and half – Adds a touch of richness and encourages browning.
• Unsalted butter – Provides flavor and helps create the dough’s structure.
• Kosher salt – Enhances the overall taste.
• All-purpose Flour – Forms the base of the dough and traps steam for the signature “puff.”
• Large eggs – Give the dough shine, elasticity, and lift.

Note on the liquid: Classic choux pastry is made with only water. I like to swap in a bit of half-and-half, which helps the puffs brown while keeping the interior light and airy.

Ingredient Variations

For a sweet application (cream puffs or profiteroles), add 2-3 teaspoons of granulated sugar when cooking the butter mixture.

How to Make Choux Pastry

Here’s a high-level overview of how to make choux pastry; scan down to the recipe card for more detailed step-by-step instructions.

1. Bring the water, half-and-half, butter, and salt to a boil.

2. Add flour and stir vigorously until the dough pulls away from the pan and forms a ball. Cook briefly to remove excess moisture.

3. Transfer the dough to the bowl of a stand mixer and beat until steam escapes. Add eggs one at a time until dough becomes smooth, shiny, and forms a “V” when the paddle is lifted and breaks off from dough in the bowl.

4. Pipe (or scoop) mounds onto parchment-lined baking sheets, flatten the tips with a moistened finger, and bake until puffed, golden, and hollow-sounding when tapped. (See directions below on how to pipe dough.)

Troubleshooting Choux Pastry

• The dough is too stiff
  • How to tell: It breaks off the paddle too quickly.
  • Fix: Add an extra egg. Start with half an egg (beat one egg in a small bowl, then add half).
• The dough is too loose
  • How to tell: It runs off the paddle and won’t hold its shape.
  • Fix: Return it to a saucepan and cook over low heat for 30–60 seconds, stirring constantly, to evaporate moisture. Avoid higher heat or longer cooking to prevent the eggs from scrambling.

How to Pipe Choux Pastry

Here’s how to pipe the dough into mounds for baking:

• Fit a plain tip into a piping bag (or cut a small opening in a large zip-top bag).
• Fold the top down to form a cuff and fill the bag no more than halfway.
• Pull up the cuff and either fold over or twist the top to push the dough down into the tip.
• Point tip around 1/2 inch above where you want to pipe, guiding it with your non-dominant hand. Use your other hand to push filling from the top of the bag (where it’s twisted) out of the tip, to the desired size.
• Release pressure, give a small circular motion, and pull straight up.

Choux Pastry Piping Tips:

• Leave at least 1 inch between puffs for good air circulation.
• Flatten pointed tops with a moistened fingertip; it adds moisture and helps any added toppings adhere.

Quick Tip

If piping feels intimidating, use a small spring-loaded scoop instead – it’s easy, quick, and the dough balls come out the same size!

How to Use Choux Pastry

Choux Pastry FAQs

Make Ahead and Storage

• Choux pastry dough can be made up to 3 days ahead. Place in an airtight container and refrigerate. Let it sit at room temperature until soft enough to pipe.
• You can also freeze piped choux pastry dough: pipe onto a parchment-lined baking sheet, freeze until firm, then transfer to a zip-top bag. Bake from frozen, adding a few extra minutes.
• Baked choux puffs can be frozen for up to 1 month. Cool completely, place in a single layer on a baking sheet, and freeze. When frozen, place in a zip-top bag. To serve, thaw and re-crisp in a 325-degree oven for a few minutes.

More Easy Two Bite Appetizers

Mini Cheese Balls Appetizer (Cheese Truffles) – Two Ways

Mini Cheese Tart Appetizers with Chutney – Make Ahead

Tomatoes and Pesto with Goat Cheese Crostini

Artichoke and Sun Dried Tomato Appetizer

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How to Make French Choux Pastry (Pâte à Choux)

This choux pastry comes together in about 15 minutes and bakes into light, hollow puffs ready for sweet or savory fillings. With clear steps and reliable tips, it’s a versatile French dough you’ll use for everything from cream puffs to elegant bite-size appetizers.

Course appetizers, desserts, tips

Cuisine French

Keyword How to Make French Choux Pastry, Pate a Choux

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 48 1 1/2-inch puffs

Calories 34kcal

Author Lee Clayton Roper

Ingredients

• 3/4 cup water
• 1/4 cup half and half
• 1/2 cup unsalted butter 8 tablespoons, cut into tablespoon pieces
• 1 teaspoon kosher salt
• 1 cup all-purpose flour preferably unbleached
• 4 to 5 large eggs at room temperature

Instructions

Prepare dough

• In a medium saucepan, bring the water, half and half, butter, and salt to a boil over medium-high heat. Cook, stirring, until butter melts.
• Add flour all at once and, using a wooden spoon, stir vigorously until well combined and the dough gathers into a ball and moves away from the side of the pan (takes just a few minutes). Keep cooking, stirring, for another minute. The dough temperature should be 165-175 degrees F on an instant-read thermometer.
• Transfer the dough to a the bowl of an electric mixer and beat at medium speed (using the paddle attachment) for about 30 seconds to 1 minute, allowing the steam to escape from the dough.
• When no more steam is coming out, keep the machine on medium speed and add the 4 eggs, one at a time, beating well after each addition, until the mixture becomes a smooth, shiny dough. Make sure each egg is fully incorporated before adding the next one. The dough may separate a bit, but that’s okay – it will come back together again by the time the last egg is incorporated.
• To test the batter, dip the paddle into the choux and lift it up – it should form a V, breaking off from the batter in the bowl, hanging off the paddle, and holding the V shape. (See troubleshooting tips below for what to do if it’s too stiff or too loose.)
• Your dough is ready; use it right away or cover and refrigerate it for up to 3 days. Bring to room temperature before using.

Pipe and Bake

• Preheat oven to 400 degrees F (375 degrees F convection). Line two half-sheet pans (or other large cookie sheets) with parchment paper.
• Transfer prepared dough to a pastry bag fitted with a plain tip. Pipe into mounds of desired size, onto the prepared baking sheets; they should be at least 1 inch apart (see detailed piping instructions below).
• Using moistened fingertips, gently flatten the tops.
• Bake for 25-30 minutes or until the puffs are risen, golden brown, firm, and sound hollow when tapped on top. Don’t open the oven door before they have baked for at least 20 minutes, or they may collapse!
• Remove from oven and set aside to cool on the pans.

Notes

Note on the liquid used: A traditional choux pastry recipe will call for only water. I swap out 1/4 of the water for half-and-half, which helps the puffs brown better.

How to pipe dough: Fit a plain tip into a piping bag (or cut the corner off a gallon-size baggie). Fold the top half of the bag over the outside (like a cuff). Spoon filling into bag, no more than half full. Pull up the cuff and twist or fold the bag closed (above the filling); keep twisting/folding until the filling is visible at the tip. Point tip around 1/2 inch above where you want to pipe, guiding it with your non-dominant hand. Use your other hand to push filling from the top of the bag (where it’s twisted) out of the tip, to the desired size. Stop and move tip in a circle to disengage it from the dough. Pull straight up.

Troubleshooting Dough Consistency:
* If the dough is too stiff (breaks off the paddle too quickly), add more egg. Start with one-half egg (place one egg in a small bowl, beat to mix the yolk and white, then add half).
* If the dough is too moist (runs off the paddle and won’t hold its shape), place it in a saucepan over low heat and cook, stirring, for 30-60 seconds, to remove more moisture. Don’t cook too long or at higher heat – you risk cooking the eggs.

Nutrition

Calories: 34kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 56mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 86IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 0.2mg

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The post How to Make French Choux Pastry (Pâte à Choux) appeared first on A Well Seasoned Kitchen.

This Boneless Chicken Curry with Coconut Milk recipe is my approachable take on a classic Indian dish, with succulent chicken simmered in a silky sauce made with curry powder, onion, apple, tomatoes, and coconut milk. I’ve spent years refining it so it’s easy to prepare with everyday ingredients, the chicken stays tender, and the sauce is rich without feeling heavy, making it a great choice for both weeknight dinners and relaxed entertaining.

Note: This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.

Why You’ll Love This Recipe for Chicken Curry

Chicken Curry Ingredients

The beauty of this Chicken Curry With Coconut Milk is that it calls for familiar, easy-to-find ingredients – no need for a specialty spice shop. Each one plays a key role in creating that balance of warmth, depth of flavor, and brightness.

Chicken and Sauce Ingredients

• Boneless, skinless chicken breasts – Cubed pieces cook evenly and stay tender.
• All-purpose flour – Lightly coats the chicken to seal in juices and ensure the chicken is tender.
• Butter and olive oil – Add flavor and help the chicken brown beautifully when sautéed.
• Yellow onion and garlic – A flavorful base for the curry sauce.
• Tart apple (Granny Smith) – Adds gentle sweetness that balances the spice.
• Curry powder – Use your favorite store-bought brand. For a little more heat, try Madras curry powder (my personal favorite).
• Canned diced tomatoes – Be sure to drain well so the sauce doesn’t become watery.
• Chicken stock – Forms the body of the sauce and keeps it lighter.
• Coconut milk – Adds light creaminess with a hint of tropical flavor.
• Lemon juice and zest – Brighten and lift the final dish.
• Half-and-half – A small amount softens the flavors and gives the sauce a silky finish.

Chicken Curry Condiments

Ingredient Variations and Substitutions

How to Cook Chicken Curry

What to Serve with Chicken Curry

This boneless chicken curry is best served over jasmine or basmati rice, which soaks up the flavorful sauce beautifully. I like to round out the meal with a fresh green salad tossed with a Dijon Vinaigrette and a side of Naan bread.

Make Ahead and Storage

This easy coconut milk chicken curry is perfect for entertaining because most of the work can be done in advance.

• Make ahead – chicken and curry sauce. Curry can be prepared up to 2 days in advance. Cool, cover, and refrigerate. Rewarm slowly over low heat, stirring often, until heated through. This gentle heat keeps the chicken tender and prevents the cream from separating. If the sauce has thickened, add coconut milk or a little water.
• Make ahead – condiments. Prepare the toppings up to 2 days in advance and store each in a separate container in the refrigerator. Bring to room temperature before serving.
• Storage. Leftovers keep well for up to three days in an airtight container in the refrigerator. Reheat gently over low heat.

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Chicken Curry FAQs

More Curry Recipes

Mixed Vegetable Curry with Fresh Vegetables

Lamb Curry and Rice

Indian Mulligatawny Soup

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Boneless Chicken Curry with Coconut Milk

This Boneless Chicken Curry with Coconut Milk features succulent chicken in a silky, well-balanced sauce that’s rich in flavor yet light in texture. Easy to make with everyday ingredients, it’s a curry you’ll love for both family dinners and entertaining.

Course Main dish, make ahead

Cuisine Indian

Keyword Chicken Curry with Coconut Milk, Coconut Chicken Curry

Prep Time 15 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6 to 8 servings

Calories 706kcal

Author Lee Clayton Roper

Ingredients

Chicken

• 2 pounds boneless skinless chicken breasts chopped into 1-inch squares (around 4 to 4 1/2 cups)
• 1/2 teaspoon kosher salt
• 1/4 cup all-purpose flour
• 3 tablespoons unsalted butter
• 3 tablespoons vegetable or other high smoke point oil

Curry Sauce

• 2 tablespoons unsalted butter
• 2 cups chopped yellow onion
• 2 large garlic cloves chopped
• 1 small tart apple peeled, cored, and chopped (Granny Smith works well)
• Kosher salt
• 3 tablespoons curry powder see Note below
• 1 can (14.5 ounce) chopped or diced tomatoes drained
• 2 tablespoons all-purpose flour
• 1 1/4 cups chicken stock
• 3/4 cup unsweetened coconut milk
• 1 teaspoon fresh lemon juice
• 1 to 2 teaspoons lemon zest
• 1/4 to 1/3 cup half-and-half cream

Condiments

• 8 ounces cooked crumbled bacon
• 1/2 cup chopped green onion
• 1/2 cup shredded coconut
• 1/2 cup dried currants soaked in 1/4 cup port for 3-24 hours, drained
• 1/2 cup golden raisins soaked in 1/4 cup brandy for 3-24 hours, drained
• 1/2 cup Mango chutney
• 1/2 cup chopped roasted peanuts
• 1/2 cup chopped banana
• 1/2 cup chopped fresh cilantro or parsley

Instructions

Chicken

• In a shallow bowl, whisk together 1/2 teaspoon kosher salt and 1/4 cup flour. Dredge the chicken pieces in the flour mixture to coat, shaking off excess. Place on a large piece of parchment paper, waxed paper, or foil.
• In a large sauté pan or very large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat. When the foam subsides, sauté 1/3 of the chicken pieces until browned on all sides – the chicken doesn’t have to be fully cooked, just browned. Remove to a plate.
• Repeat with the remaining butter, chicken, and oil until all the chicken is nicely browned. Set aside.

Curry Sauce

• Clean the skillet, then add the remaining 2 tablespoons of butter and place it over medium heat. When the foam subsides, add onion, garlic, and apple along with a pinch of salt. Cook until soft, stirring occasionally.
• Stir in curry powder and cook for 30-60 seconds, stirring constantly.
• Stir in the drained tomatoes, then cook for 2-3 minutes.
• Stir in the 2 tablespoons flour, reduce heat to low, and cook for 2 minutes, stirring.
• Gradually stir in the chicken broth and coconut milk. Bring to a boil, reduce to low, and continue cooking, partially covered, for 15 minutes, stirring often.
• Stir in the lemon juice and zest.

Finish

• Stir the browned chicken and any accumulated juices into the sauce. Bring to a boil, reduce the heat to low, cover, and simmer for 20-30 minutes, stirring occasionally, until the chicken is cooked through and tender.
• Reduce the heat to medium-low and stir in half-and-half. Warm, but don’t let it boil. Taste and adjust seasonings as needed (more curry, salt, or lemon).
• Serve with basmati or jasmine rice and condiments.

Notes

Make ahead: Prepare up to two days ahead, cool, cover, and refrigerate. Reheat gently over low heat to keep the sauce smooth. Prepare condiments up to 2 days ahead and store each in a separate covered container in the refrigerator. Bring to room temperature before serving.

Curry powder: A good-quality store-bought brand works perfectly; choose mild or Madras for more heat.

Substitutions: Boneless chicken thighs, light coconut milk, or coconut cream (for the half-and-half) can all be used.

Nutrition

Calories: 706kcal | Carbohydrates: 64g | Protein: 39g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 127mg | Sodium: 575mg | Potassium: 1270mg | Fiber: 7g | Sugar: 38g | Vitamin A: 590IU | Vitamin C: 21mg | Calcium: 111mg | Iron: 4mg

The post Boneless Chicken Curry Recipe with Coconut Milk appeared first on A Well Seasoned Kitchen.

Note: This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.

What is Tarte Tatin?

Tarte Tatin is a classic French upside-down apple tart, traditionally made by caramelizing large apple pieces in butter and sugar in a heavy skillet, then topping them with pastry and baking until golden. After baking, the tart is flipped so the glossy, caramelized apples form the top and the crisp, buttery crust becomes the base. The result is a dessert with deep caramel flavor, beautifully glazed apples, and rich, flaky pastry. Reportedly created by the Tatin sisters in their Loire Valley hotel kitchen in the late 1800s, this rustic tart remains an iconic French classic.

Why This Apple Tarte Tatin Recipe Works

Who doesn’t love a caramel apple? This dish takes that same appealing flavor combination and turns it into an impressive dessert. I first came across Tarte Tatin when vacationing in Paris with my husband. After returning home, I started working on creating my own version of this fantastic dessert.

Drawing on techniques from Cook’s Illustrated, Julia Child, Gordon Ramsay, and The Kitchn, I spent several years refining and adjusting until I found the version that truly works. (Just ask Robert and our recipe tasting friends!) Along the way, I’ve had apples scorch, stick, or turn out mushy, and crusts that softened or even fell apart. This Tarte Tatin recipe solves all that: the caramel is rich and dark, the apples tender yet hold their shape, and the crust crisp, buttery, and sturdy enough to hold the apples.

Here’s why I love this recipe and think you will, too:

• Reliable results. Developed through years of careful refinement – and testing at various altitudes.
• Detailed guidance. Step-by-step instructions with process photos and expert tips.
• Perfect balance. Deep caramel flavor, tender apples, and a crisp, buttery crust.
• Make-ahead flexibility. Can be prepared in stages or baked ahead.
• Impressive finish. A dessert that consistently earns compliments and pride of place on the table.

Tarte Tatin Ingredients

You only need 11 ingredients to create this classic French dessert, all of which should be available at your local grocery store (quantities are in the recipe card below):

Dough for crust (7 ingredients)

• All-purpose and cake flour – a mixture that delivers a crust that’s tender but sturdy enough to hold the caramelized apples.
• Unsalted butter – for rich flavor and golden color.
• Vegetable shortening – provides stability and flakiness, especially at high altitude.
• Granulated sugar – enhances flavor and browning.
• Table salt – sharpens flavor and balances the butter’s richness.
• Ice water – binds the dough without overdeveloping gluten.

Note: This dough is a variation of my Classic Flaky Pie Crust – modified with the addition of cake flour and slightly more butter for a tender, rich crust that still stays crisp under the caramelized apples.

Apple Tarte FillinG (4 ingredients)

• Apples – Honeycrisp, Pink Lady, or Braeburn are the best apples to use.
• Fresh lemon juice – prevents apple browning and adds bright acidity.
• Granulated sugar – caramelizes with butter to form the sauce.
• Unsalted butter – creates a smooth, glossy caramel and deep flavor.

How to Make a Tarte Tatin

Here’s an overview of the key steps involved in creating this tarte (scroll down for more detailed instructions, including how to know when your dough is moist enough and when your tarte is ready to flip):

1. Make the dough. In a food processor, pulse together the flours, sugar, and salt. Add the butter and shortening; pulse until the mixture resembles small peas. Add ice water, pulsing just until the dough starts to clump together.
2. Chill and roll. Form the dough into a disk, wrap, and refrigerate for at least 30 minutes. Roll out slightly larger than the top edge of your skillet and keep chilled until ready to use.
3. Prep the apples. Peel, halve, and core the apples, then cut each half in two vertically. Toss with lemon juice.
4. Combine caramel ingredients, add apples. In a 9 or 10-inch oven-safe skillet, melt butter over medium-low heat, then sprinkle sugar evenly over top, and swirl gently to combine. Place apple quarters on their side in a tight concentric circle; fill the inside with more apples to cover.
5. Start cooking the caramel. Cook over medium-high heat until the caramel turns a butterscotch color, about 12-15 minutes.
6. Flip the apples. Turn off heat. Using two forks, carefully turn each apple piece so the caramelized side faces up.
7. Continue cooking. Cook for 4-5 minutes longer, until the caramel turns a darker amber color.
8. Add the crust. Remove skillet from heat. Drape the chilled dough over the apples, tucking the edges down around the fruit. Cut small vents near the center.
9. Bake. Bake until the crust is golden brown, about 25-30 minutes.
10. Flip the tart. Cool 5-10 minutes, then run a knife around the edge. Place a serving plate over the skillet and carefully flip.
11. Rest and serve. Let rest about 45 minutes before serving – to allow the caramel to thicken slightly and the apples to set, so each slice holds together neatly. Serve with butter pecan or vanilla ice cream.

Substitutions and Variations

• To save time, use a store-bought pie crust.
• Add a bit of crunch by sprinkling 1/4 cup of toasted, chopped pecans over the apples just before adding the crust.
• Add warmth and depth by whisking 1/2 teaspoon ground cinnamon into the granulated sugar before adding it to the butter.

Make Ahead and Storage

• Crust: Can be prepared up to 2 days ahead and refrigerated, or well wrapped and frozen for up to 2 months.
• Baked tart (up to 24 hours ahead): Can be baked and flipped earlier in the day, then loosely covered with foil and held at room temperature for up to 24 hours.
• Baked tart (refrigerated): Wrap loosely in foil and refrigerate for up to 3 days. To rewarm, place on a parchment-lined baking sheet and heat, uncovered, in a 300-degree F oven for 10-15 minutes to soften the caramel and crisp the crust.
• Frozen tart: Flip baked tart onto a freezer-safe base, cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw overnight in the refrigerator, bring to room temperature for 30 minutes, then warm, uncovered, in a 325°F oven for 15-20 minutes.

More Delicious Tart Recipes

Rum Pumpkin Tart

Individual Plum Tarts with Puff Pastry: Simple but Delicious!

Lemon Tart with Blueberries and Mascarpone

White Chocolate Lime Tart with Strawberries

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Classic Apple Tarte Tatin Recipe

Tarte Tatin is a classic French dessert featuring deeply caramelized apples and a buttery, flaky crust. And, this version gets it right – deep caramel flavor, tender apples that hold their shape, and a tender crust that stays crisp. Thoroughly tested and make-ahead friendly, it’s impressive, reliable, and worth every step!

Course Dessert, make ahead

Cuisine French

Keyword Apple Tarte Tatin, Apple Tarte Tatin Recipe

Prep Time 35 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 8 servings

Calories 434kcal

Author Lee Clayton Roper

Ingredients

Crust

• 3/4 cup all-purpose unbleached flour
• 1/4 cup cake flour preferably unbleached if at high altitude
• 1 tablespoon granulated sugar
• 1/8 teaspoon table salt
• 6 tablespoons unsalted butter cut into small pieces and chilled
• 2 tablespoons organic vegetable shortening cut into small pieces and chilled
• 4 to 5 tablespoons ice water

Apple Tarte filling

• 6 to 7 large Honeycrisp or Pink Lady apples
• Juice from 1 lemon
• 1 cup granulated sugar
• 8 tablespoons unsalted butter
• Vanilla or Butter Pecan ice cream for serving

Instructions

Prepare Dough

• Place the flours, sugar, and salt in the bowl of a food processor fitted with the steel blade. Cover and pulse 2-3 times to mix.
• Add the cut-up shortening and butter and process 5-10 seconds until the dough is the size of small peas.
• Add 4 tablespoons of cold water and pulse, 3-4 times. Watch the dough carefully and stop the machine as soon as the dough starts to clump together. It will look rough and lumpy, and there may be pieces of butter. If it looks too dry and crumbly, sprinkle in more water and pulse 1 more time. Pinch the dough together with your fingers; if the dough holds together, it is done. Do not allow the dough to form a ball on the machine blades as it will be overworked and tough.
• Turn the dough out onto a piece of plastic wrap. Form the dough into a flat disc around 5 to 6 inches in diameter, wrap with plastic wrap, and refrigerate for at least 30 minutes (up to 2 days).
• Take the dough out of the refrigerator and let it sit at room temperature for around 5 minutes (this makes it easier to roll).
• On a lightly floured work surface, roll the dough into a circle 1/2 inch larger than the diameter at the top edge of the skillet you will use to cook the tarte. Place rolled dough on a waxed paper-lined cookie sheet and put back in the refrigerator.

Prepare Filling

• Move an oven rack to the upper-middle position and preheat the oven to 375 degrees.
• Peel the apples, cut them in half pole to pole, then remove the core and stem (I use a melon baller). Cut each piece in half; you should have a total of 24 to 28 apple pieces. As you prepare the apples, place them in a large bowl and toss with the lemon juice.
• Melt 8 tablespoons butter in a 9 or 10-inch ovenproof skillet, preferably cast iron, over medium-low heat. Sprinkle the sugar evenly over the top of the butter; swirl the pan to combine.
• Turn off the heat and arrange the apple pieces over the sugar in a circular pattern. First, make a circle of apple slices just inside the pan wall, positioning the apple slices on their side. Fit apple pieces tightly together, overlapping them. Next, fill the middle with apple slices to cover the entire surface.
• Place the skillet over medium-high heat and cook until the juices turn a butterscotch/amber color, around 12-15 minutes.
• Remove from heat and, using 2 forks, gently turn the apple quarters over so the caramelized side is on top and the outside (round side) of the apple pieces is facing down. Be careful as the skillet is very hot, and the apples and sauce will be steamy!
• Remove the rolled dough from the refrigerator.
• Return the skillet to medium heat and continue cooking until the sauce is a darker amber color, about 4-5 minutes more. Remove from heat.

Bake

• Fold the rolled dough in half, then in quarters. Center the point over the center of the apples; unfold the dough over the apples. Using a fork, carefully and quickly tuck the dough in around the outside of the apples. Tuck in any extra dough to add strength to the sides. Cut 4-5 air holes in the dough, around 1-2 inches from the center.
• Bake until crust is golden brown, around 25-30 minutes. Remove skillet from oven and set on a wire rack to cool.
• After around 5-10 minutes, if the bubbling around the edges of the tarte has stopped, and the caramel looks thick, syrupy, not watery (peek inside one edge), it’s time to flip it out of the pan.
• Run a knife around the edge of the tarte to loosen. Place a large rimmed serving plate over the skillet and, using potholders, carefully flip the tarte over. Remove the skillet. Using a spoon, remove any apples that stick to the skillet and place them back in place on the tarte. Spoon any remaining caramel from the pan over the top of the tarte.
• Let the tarte rest for 45 minutes before cutting and serving. It can rest at room temperature for up to 5 hours; after that, if needed, rewarm in a 300-degree F oven for 5-8 minutes to gently relax the caramel sauce.
• Serve with vanilla or butter pecan ice cream.

Notes

High-Altitude Adjustments (5,000-9,000 ft)
* Crust: Use unbleached flours and add 1-2 teaspoons extra ice water if the dough doesn’t pass the pinch test.
* Apples: They’ll lose a bit more moisture, so pack them tightly in the pan before baking.
* Baking: Check 3-5 minutes early for browning.
* Flipping: If using cast iron, you may have to flip the tarte after 7-10 minutes (instead of 10-15) so the caramel doesn’t harden in the hot pan.

Make Ahead:
* Crust: Can be prepared up to 2 days ahead and refrigerated, or well wrapped and frozen for up to 2 months.
* Baked tart (up to 24 hours ahead): Can be baked and flipped earlier in the day, then loosely covered with foil and held at room temperature for up to 24 hours.
* Baked tart (refrigerated): Wrap loosely in foil and refrigerate for up to 3 days. To rewarm, place on a parchment-lined baking sheet and heat, uncovered, in a 300-degree F oven for 10-15 minutes to soften the caramel and crisp the crust.
* Frozen tart: Flip baked tart onto a freezer-safe base, cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw overnight in the refrigerator, bring to room temperature for 30 minutes, then warm, uncovered, in a 325°F oven for 15-20 minutes.

Nutrition

Calories: 434kcal | Carbohydrates: 57g | Protein: 2g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 41mg | Potassium: 171mg | Fiber: 4g | Sugar: 41g | Vitamin A: 686IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg

The post Classic Apple Tarte Tatin Recipe appeared first on A Well Seasoned Kitchen.

Whether I’m hosting a holiday gathering or a casual night with friends, these Mini Cheese Balls (a.k.a. Cheese Truffles) are one of my go-to, make-ahead appetizers – in fact, they’re the perfect starter for almost any occasion. These two cheese ball recipes share the same creamy, flavorful base, then take on distinct personalities with different shredded cheeses, mix-ins, and coatings. Savory, a bit crunchy, and enticing, they look beautiful together on a platter – and guests love them!

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Why You’ll Love These Mini Cheese Ball Recipes

These Cheese Truffles are a fresh take on the classic large cheese ball appetizer, turning it into elegant, two-bite canapés that are easy to make and even easier to enjoy. Guests love that they can simply pick one up, take a bite, and keep mingling – no cutting, spreading, or juggling a plate required.

I also love how versatile they are. Start with a simple three-ingredient base, then add your favorite cheese, mix-ins, and a complementary coating. The flavor combinations are endless, but the two I”m sharing in this post are my favorites – and the ones that passed testing with flying colors!

Here’s why you’re going to love these mini cheese ball bites:

• Elegant but easy. A handful of everyday ingredients creates two impressive appetizers.
• Gluten-free. I always like to have a few gluten-free options in my entertaining menu. Just be sure to use gluten-free Worcestershire sauce if you want these cheese balls to be completely gluten-free.
• Make-ahead friendly. Prepare up to 2 days ahead, then bring to room temperature before serving.
• Flexible & crowd favorite. Mix and match shredded cheese, nuts, and herbs to suit your tastes.
• Perfect for entertaining. Bite-sized, mess-free, and irresistible on a platter.

Cheese Ball Ingredients: The Base Mixture

Note: The idea of using a standard base to create various mini cheese balls came from an article I read years ago in Food Network Magazine. I loved the concept and experimented with my own pairings, and these two combinations quickly became favorites.

Once the base mixture is ready, you can take the flavor in any direction you like. I often make the two versions I’m sharing here – one classic and nutty, the other elegant and savory – and serve them together on the same platter. While they both start with the same creamy foundation, the cheeses, mix-ins, and coatings give them completely different personalities. And, their different coatings create a striking mix of colors and textures, adding visual interest to your platter.

Version 1: Cheddar-Pecan Mini Cheese Balls Ingredients

If the Cheddar-Pecan version is the crowd-pleaser everyone expects, the following recipe is the elegant surprise that keeps them talking. The buttery Fontina and savory prosciutto give these truffles a rich, sophisticated flavor. At the same time, the pine nuts add subtle crunch, and a fresh herb-onion coating adds color and freshness.

Version 2: Fontina-Prosciutto Mini Cheese Balls Ingredients

How to Make Mini Cheese Balls

The process for creating these delicious mini cheese ball bites is the same for both. Here’s a high level overview – details for each version are in the recipe cards below.

1. Using a food processor, mix base ingredients together with salt and pepper.
2. Add shredded cheeses and other mix-ins; process until smooth.
3. Form into 1-inch balls, place on a baking sheet, cover with plastic wrap, and refrigerate until firm.
4. Roll in the coating. Chill until ready to serve.

Flavor and Coating Variations

How to Serve Cheese Truffles

Make Ahead and Storage

Make ahead: Shape and coat the cheese balls up to 2 days in advance. Store covered in the refrigerator.

Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving.

Can You Freeze Mini Cheese Balls?

You can freeze these mini cheese truffles, but it’s best to do so before coating them. Freezing can soften nuts and dull the color of fresh herbs. To freeze:

• Prepare and shape the cheese mixture into balls (but don’t roll in the coatings).
• Freeze on a baking sheet until solid, then transfer to an airtight container or freezer bag.
• Thaw overnight in the refrigerator, then roll in nuts or herbs before serving.

For the best flavor and texture, I recommend making them fresh or refrigerating for up to two days instead of freezing, if time allows.

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Cheddar-Pecan Mini Cheese Balls

Sharp cheddar gives these little cheese balls a rich, tangy bite, balanced by a touch of spice and a hint of onion. Rolled in toasted pecans, they have a buttery crunch and a golden finish that makes them as pretty as they are delicious. An easy, make-ahead appetizer everyone loves!

Course Finger Food

Cuisine American

Keyword Mini Cheese Balls

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 24 (1-inch) cheese balls

Calories 67kcal

Author Lee Clayton Roper

Ingredients

Base Mixture

• 8 ounces cream cheese at room temperature
• 1 teaspoon Worcestershire sauce – see Note
• 1/2 teaspoon lemon zest

Cheddar Filling Mix-ins

• 1/2 teaspoon kosher or sea salt
• Freshly ground black pepper to taste
• 1-2 pinches cayenne pepper
• 1 cup shredded sharp Cheddar cheese
• 1 tablespoon chopped green onion white, light green, and some of the dark green portions

Pecan Coating

• 1/2 cup toasted finely chopped pecans

Instructions

• Place the base mixture ingredients (cream cheese, Worcestershire sauce, lemon zest) in the bowl of a food processor, along with the salt, pepper, and cayenne. Process until well mixed.
• Add the Cheddar cheese and green onion; process, pulsing, just until combined. There will be some small visible pieces of Cheddar. Taste and adjust seasonings as needed.
• Using a small, spring-loaded scoop, form the cheese mixture into 1-inch balls and place on a cookie sheet. Cover and refrigerate until firm, about 1 hour.
• Place the chopped pecans in a small bowl. Roll each ball in the pecans to coat (I roll the balls around in my hands to ensure the pecans adhere). Place back on the cookie sheet, cover, and refrigerate.
• Bring to room temperature before serving.

Notes

Worcestershire sauce: Use a gluten-free brand if you want your cheese balls to be gluten-free.

Make ahead: Cheese balls can be prepared up to 2 days in advance, covered, and stored in the refrigerator. 

Nutrition

Calories: 67kcal | Carbohydrates: 1g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 112mg | Potassium: 28mg | Fiber: 0.2g | Sugar: 0.5g | Vitamin A: 195IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 0.1mg

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Fontina-Prosciutto Mini Cheese Balls

These elegant little cheese truffles combine the buttery smoothness of Fontina with the savory saltiness of prosciutto and the delicate crunch of toasted pine nuts. A coating of fresh parsley and green onion adds color, freshness, and a pop of herbal brightness.

Course Appetizer

Cuisine American

Keyword Fontina-Prosciutto Mini Cheese Balls, Mini Cheese Ball Bites

Prep Time 15 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 30 (1-inch) mini cheese balls

Calories 59kcal

Author Lee Clayton Roper

Ingredients

Base Mixture

• 8 ounces cream cheese at room temperature
• 1 teaspoon Worcestershire sauce see Note
• 1/2 teaspoon lemon zest

Fontina Cheese MIX-INS

• 1/4 teaspoon kosher or sea salt
• Fresh ground pepper to taste
• 1 cup shredded Fontina cheese
• 2 ounces Prosciutto chopped
• 3 tablespoons toasted chopped pine nuts

Coating

• 1/4 cup chopped fresh Italian parsley flat leaf parsley – can use chives or basil
• 3 tablespoons chopped green onion

Instructions

• Place the base mixture ingredients (cream cheese, Worcestershire sauce, lemon zest) in the bowl of a food processor, along with the salt, and pepper. Process until well mixed.
• Add the Fontina cheese, prosciutto, and pine nuts; process, pulsing, just until combined. Taste and adjust seasonings as needed.
• Using a small, spring-loaded scoop, form the cheese mixture into 1-inch balls and place on a cookie sheet. Cover and refrigerate until firm, about 1 hour.
• Mix together the chopped green onion and parsley in a small bowl. Roll each ball in the mixture to coat (I roll the balls around in my hands to ensure the onions and herbs adhere). Place back on the cookie sheet, cover, and refrigerate.
• Bring to room temperature before serving.

Notes

Worcestershire sauce: Use a gluten-free brand if you want your cheese balls to be gluten-free.
Make ahead: truffles can be made, covered and refrigerated up to 24 hours in advance.

Nutrition

Calories: 59kcal | Carbohydrates: 1g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 14mg | Sodium: 94mg | Potassium: 29mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 0.1mg

More Two-Bite Easy Appetizers

Baked Olive Cheese Balls

Onion Parmesan Toasts

Easy Pimento Cheese Recipe with Green Chiles

Mini Cheese Tart Appetizers with Chutney – Make Ahead

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Note: this post was originally published in October 2012 and then significantly updated with lots more information in October 2025.

The post Mini Cheese Balls Appetizer (Cheese Truffles) – Two Ways appeared first on A Well Seasoned Kitchen.

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Why You’ll Love This Bobotie Recipe

What Is Bobotie?

Ingredients for Bobotie

Substitutions & Variations for Beef Bobotie

How to Make Bobotie

Here’s a high level overview of how to create this South African Bobotie Recipe. More detailed step-by-step instructions are included in the recipe card below.

1. Sauté aromatics.
   Cook chopped onion and apple in butter until soft.
2. Add curry.
   Add curry powder and continue cooking until fragrant, about 1 minute. Set aside to cool.
3. Mix the meat base.
   Combine the cooled onion mixture with ground beef (and lamb, if using), breadcrumbs, egg, milk, vinegar, apricot jam, almonds, and seasonings.
4. Press into the pan.
   Spread the mixture evenly in a 7 by 11-inch baking dish (or other 2-quart casserole), building it slightly higher around the edges. Top with bay leaves.
5. Partially bake and drain.
   Bake for 30 minutes. Drain off juices, press the meat firmly to the edges of the pan, and drain again if needed. Remove the bay leaves.
6. Add the custard.
   Whisk together the remaining milk, egg, and salt, then pour this egg mixture evenly over the meat.
7. Bake again.
   Move the dish to the upper third of the oven and bake until the custard is softly set and lightly golden around the edges.
8. Rest and serve.
   Let stand for 5-10 minutes before slicing and serving.

What is Bobotie Served With?

Bobotie is traditionally served with yellow rice (also called turmeric rice) and a side of fruit chutney, which complement its warm spices beautifully. I’ve also served it with Lemon Rice and one of these salads: Spinach Salad with Lemon Dijon Dressing, Spinach Salad with Lemon Pine Nut Dressing,

Make Ahead & Storage

Make ahead, the day before: Bobotie can be baked up to 24 hours ahead, covered, and refrigerated. Reheat, covered, in a 350 degree F oven for 20-25 minutes, or until heated through.

Make ahead, earlier the same day: Assemble the dish, but do not bake it. Cover and refrigerate, then bring to room temperature before cooking.

Storage: Leftovers keep well, covered and refrigerated, for up to 3 days. Reheat, covered, in a 250 degree F oven or microwave until warm. Leftovers are also excellent in a sandwich with mayo, lettuce, and a slice of tomato.

More Delicious Recipes for Meatloaf

Spicy Cajun Meatloaf with Jalapenos

Italian Meatloaf Recipe (Easy!)

Best Ground Turkey Meatloaf Recipe – Healthy too!

Mini Meatloaves Wrapped in Prosciutto

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South African Bobotie Recipe

With its blend of warm spices, apricot jam, apple, and a creamy custard topping, this Classic South African Bobotie is comfort food with a global flair. My mom’s version came from a South African friend years ago, and when a Kansas City shop owner who sells my cookbooks shared it with one of her South African friends, she said, “This is exactly how my family makes it!”

Course casserole, Main dish

Cuisine South African

Keyword Beef Curry, Bobotie Recipe

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6 servings

Calories 420kcal

Author Lee Clayton Roper

Ingredients

• 2 tablespoons salted butter
• 1 large yellow onion chopped (1 1/2 cups)
• 1 tart apple peeled, cored, and diced (Granny Smith works well)
• 1 tablespoon curry powder or more depending on the strength of your curry powder
• 2 pounds extra lean ground beef or a combination of 1 pound beef and 1 pound ground lamb
• 1/2 cup Panko bread crumbs
• 2 large eggs divided use
• 1 1/2 cups whole milk divided use
• 2 tablespoons red wine vinegar
• 2 tablespoons apricot jam
• 3 teaspoons kosher salt divided use
• 1/4 teaspoon fresh ground pepper
• 1/2 cup toasted slivered almonds
• 6 bay leaves

Instructions

• Preheat oven to 350 degrees F.
• In a large skillet or sauté pan, melt the butter over medium heat. Sauté the onion and apple, stirring occasionally, until soft, around 10 minutes.
• Stir in curry powder and cook for 1 additional minute. Remove from heat and let cool for 5-7 minutes.
• In a large mixing bowl, whisk together 1 beaten egg, 1/2 cup of the milk, vinegar, apricot jam, 2 1/2 teaspoons salt, and pepper. Add the onion mixture, ground beef, and almonds. Mix well with clean hands. Press the meat mixture evenly into the baking dish, building it up slightly higher around the edges (1/8–1/4 inch). Arrange bay leaves on top.
• Bake for 30 minutes. Remove from the oven, pour off any fat/juices, and press the meat down to expand to the edges of the pan; try to keep the higher edge in place. If more juices are released due to pressing, drain or blot a second time. The top may look rough, and that’s okay – the custard will cover it.
• In a small mixing bowl, whisk together the remaining egg, 1 cup of milk, and 1/2 teaspoon salt. Slowly pour the milk mixture over the meatloaf. Bake for an additional 15 to 20 minutes, or until the custard topping is set and lightly golden brown.
• Remove from oven and let rest at room temperature for 5-10 minutes before serving. 

Notes

Make ahead – the day before: Bobotie can be baked up to 24 hours ahead, covered, and refrigerated. Reheat, covered, in a 350-degree F oven for around 20-25 minutes or until heated through.

Make ahead – earlier the same day: Bobotie can be assembled but not baked earlier in the day, covered and refrigerated. Bring to room temperature before baking.

Nutrition

Calories: 420kcal | Carbohydrates: 20g | Protein: 40g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 1381mg | Potassium: 808mg | Fiber: 3g | Sugar: 11g | Vitamin A: 353IU | Vitamin C: 4mg | Calcium: 148mg | Iron: 5mg

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These Quick Dinner Rolls are tender, lightly tangy, and downright irresistible. What sets them apart is sour cream, which enriches the dough and deepens the flavor in a way you won’t find in most dinner roll recipes. And, they’re easy to make in about 90 minutes, with only 15 minutes of hands-on time thanks to a stand mixer. Whether you’re hosting a holiday feast or a casual weeknight dinner, these homemade dinner rolls are guaranteed to impress!

This post contains referral or affiliate links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.

Why You’ll Love This Recipe for Quick and Easy Dinner Rolls

Ingredient List for This Quick Dinner Roll Recipe

How to Make Quick Dinner Rolls

Variation: Cloverleaf Rolls

For a classic cloverleaf shape, divide each of the 12 pieces of dough into 3 smaller pieces. Roll each into a ball and place three balls in each muffin cup. Proceed with the second rise and bake as directed.

High Altitude Note: I’ve made these rolls in Grand Lake (my home is at 8,600 ft) and haven’t needed to adjust the ingredients. Just keep in mind the rise times will be faster.

How Long Will Dinner Rolls Stay Fresh?

These rolls are best enjoyed the day they’re baked, but they’ll stay fresh for 1-2 days when stored at room temperature in an airtight container. In warm weather, refrigerate. For longer storage, freeze (see below).

Make-Ahead Options

More Delicious Rolls and Breads

Quick Homemade Drop Biscuits – Easy Recipe!

Italian Popovers

Anise Bread

Quick Herb Bread Recipe

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Quick Dinner Roll Recipe

These Homemade Quick Dinner Rolls are soft, subtly tangy, and irresistibly good. What sets them apart is sour cream, which enriches the dough and deepens the flavor in a way you won’t find in most dinner roll recipes. And, they’re easy to make in about 90 minutes, with only 15 minutes of hands-on time thanks to a stand mixer.

Course bread, side dishes

Cuisine American

Keyword Dinner Rolls, Quick Dinner Roll

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 large rolls

Calories 190kcal

Author Lee Clayton Roper

Ingredients

• 3 cups + 2 tablespoons unbleached all-purpose flour divided use
• 2 tablespoons granulated sugar
• 1/2 teaspoon table salt
• 1 package Rapid Rise or instant Yeast
• 1/4 cup salted butter
• 1/2 cup sour cream
• 1/4 cup whole milk
• 1/4 cup water
• 1 large egg

Instructions

• In the bowl of a stand mixer using the dough hook attachment and on the stir or low speed setting, mix together 3 cups + 2 tablespoons of flour, sugar, salt, and yeast.
• In a small saucepan, heat the butter, sour cream, milk, and water over medium heat just until it reaches 120-130 degrees F.
• Using the stir setting, mix the warm milk mixture into the yeast mixture, and just when combined, add the egg.
• Continue mixing with the machine on speed 4-5 and slowly add enough of the remaining 1/2 cup flour to make a soft dough that is just slightly sticky. Don’t add too much – your dough will become dry.
• Continue mixing until the dough clings to the hook and cleans the sides of the bowl. Reduce the speed to low, and continue kneading until the dough is smooth and elastic (an additional 1-3 minutes).
• Place the dough on a lightly floured surface and knead it a few times. Gently poke it with a finger; it should spring back slowly. In addition, it should feel like your earlobe or a baby’s bottom.
• Place dough in a greased large mixing bowl, turning to coat. Cover and place in a warm, non-drafty area and let rise for 15-20 minutes (high altitude for the lower number).
• While the dough is rising, butter 12 muffin cups and preheat the oven to 350 degrees.
• Punch down the dough, place on a lightly floured surface, and cut into 12 equal pieces. Roll each piece into a smooth ball (I pull down the sides, pinch them together on the bottom, then roll it). Place each roll in a muffin tin, smooth side up. Cover and place in a warm, non-drafty area and let rise until doubled in size, around 30-40 minutes.
• Bake for 20 minutes or until lightly browned on top and the internal temperature reaches 185-190 degrees F on an instant-read thermometer.
• Remove from pan and cool on a wire rack.
• Best when served warm with butter on the side!

Notes

High Altitude: I’ve made these rolls at 8,600 ft and haven’t needed to adjust the ingredients. Just keep in mind the rise times will be faster.

Variation for Cloverleaf Rolls: Divide the 12 pieces of dough into 3 pieces each. Roll each piece into a ball and place 3 small balls in each muffin tin.

Make-Ahead Options: These rolls are easy to make ahead. Shape the rolls in advance, then refrigerate or freeze them until you’re ready to bake. Freeze any leftover baked rolls.
1. Refrigerate Shaped Rolls. Prepare the dough through shaping and place the rolls in the muffin tin. Cover tightly with plastic wrap and refrigerate up to 24 hours. When ready to bake, remove from the refrigerator and let the rolls rise until doubled in size. This usually takes about 15-20 minutes longer than the standard second rise (around 45-60 minutes total). Bake as directed.
2. Freeze Shaped Rolls. After shaping the rolls and placing them in the muffin tin, freeze until firm, then transfer to a freezer bag or airtight container. Freeze for up to 1 month. When ready to bake, arrange the frozen rolls in the greased muffin tin, cover loosely, and let them thaw and rise until doubled in size. This usually takes 2 to 3 hours. Bake as directed.
Freeze Baked Rolls. Bake and cool the rolls completely, then freeze in an airtight container or freezer bag for up to 1 month. To reheat, wrap the rolls in aluminum foil and warm in a 325°F oven for 10 to 15 minutes, or until heated through.

Nutrition

Calories: 190kcal | Carbohydrates: 28g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 139mg | Potassium: 67mg | Fiber: 1g | Sugar: 3g | Vitamin A: 209IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 2mg

The post Homemade Quick Dinner Rolls Recipe (with Yeast) appeared first on A Well Seasoned Kitchen.

Blackberry Jam Cake is a cherished Kentucky tradition, and in my family, it was my mom Sally’s favorite birthday cake. The spiced cake layers, enriched with cocoa, blackberry jam, raisins, and pecans, bake up moist and fragrant. A smooth, buttery, and richly caramel-flavored frosting finishes it off to perfection.

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Kentucky Jam Cake Ingredients

Can Jam Cake be Made Ahead?

Yes, you can prepare this cake ahead of time:

• Cake layers: Bake up to 2 days ahead; wrap and refrigerate, or freeze for up to 2 months. Bring to room temperature before frosting.
• Assembled and frosted cake: Best frosted the day of serving. Follow storage directions below. 

It’s best to make the frosting shortly before using.

Jam Cake Recipe Storage

To store iced cake, place on a cake stand or large plate, cover with a dome (or keeper), and refrigerate. If you don’t have a dome, refrigerate until icing sets (around 15-20 minutes), then cover loosely with foil or plastic wrap. Best if brought to room temperature before serving.

How to Serve Old Fashioned Jam Cake with Caramel Frosting

To serve, you can either place it on a pretty cake stand or cake plate, take it to the table, cut it, and place pieces on individual dessert plates. Alternatively, cut and plate it in the kitchen. Serve with a scoop of caramel or vanilla ice cream on the side.

Kentucky Jam Cake FAQs

More Cake Recipes To Try

• Banana Cake with Lemon Frosting
• Sticky Ginger Cake
• Sticky Toffee Pudding Cake
• Lemon Pudding Cakes
• Blueberry Delight Cake
• Chocolate Zucchini Cake
• Apple Bundt Cake

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Old Fashioned Jam Cake and Caramel Frosting Recipe

Blackberry Jam Cake is a cherished Kentucky tradition, and in my family, it was my mom Sally’s favorite birthday cake. The spiced cake layers, enriched with cocoa, blackberry jam, raisins, and pecans, bake up moist and fragrant. A smooth, buttery, and richly caramel-flavored frosting finishes it off to perfection.

Course Dessert

Cuisine American

Keyword Old Fashioned Jam Cake

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 8 to 10 servings

Calories 747kcal

Author Lee Clayton Roper

Ingredients

Jam Cake

• 1 1/2 cups unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon allspice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/8 teaspoon table salt
• 1 tablespoon unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup salted butter softened
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup blackberry jam – see Note
• 1/2 cup buttermilk – can use buttermilk powder and 1/2 cup whole milk
• 1/2 cup raisins
• 1/2 cup toasted chopped pecans optional

Caramel Frosting

• 1/2 cup butter
• 1 cup light brown sugar
• 1/2 cup whole milk
• 1 teaspoon vanilla
• 1 1/2 to 2 cups powdered sugar

Instructions

Jam Cake

• Bring all ingredients to room temperature.
• Preheat oven to 350 degrees. Butter and flour two 8-inch round cake pans. Line the bottom of each pan with buttered parchment paper.
• In a medium bowl, sift together the flour, baking soda, allspice, cinnamon, nutmeg, cloves, salt, and cocoa powder. Set aside.
• With an electric mixer using the paddle attachment, cream the sugar and butter until light and fluffy.
• Add vanilla and mix until well blended.
• With the mixer running on medium speed, add the eggs one at a time, beating well and scraping the bowl after each addition. Blend in jam.
• Add half of the dry ingredient mixture, then half the buttermilk. Repeat and mix just until blended.
• Stop the mixer (or use the “stir” speed) and fold in raisins and pecans just until combined.
• Pour batter into prepared pans, place on a large cookie sheet, and bake for about 25 to 30 minutes or until a tester inserted into the center of the pan comes out clean.
• Cool for 10 to 15 minutes in pans placed on a wire rack to cool.
• Run a knife around the edge of the pan; place wire rack over the top and invert to remove cake from pan. Repeat with second cake layer. Leave on wire rack to cool completely.

Caramel Frosting

• In a small saucepan, melt butter over medium-low heat. Stir in the brown sugar and cook, stirring slowly, until the sugar is completely dissolved and the mixture looks smooth and glossy, with no visible granules, for about 3-4 minutes.
• Stir in the milk. Increase the heat slightly and bring to a gentle boil. Cook, stirring constantly, for 2-3 minutes, until the mixture thickens slightly and remains glossy.
• Remove from heat and carefully stir in vanilla. Let cool for 2-3 minutes without stirring (stirring while cooling can encourage sugar crystals to form and cause grittiness).
• Gradually whisk in sifted powdered sugar, 1/4 cup at a time, until smooth and spreadable.
• Let frosting sit for a few minutes until it mounds slightly on a spoon but is still spreadable.

Notes

Note on jam: you can use any flavor jam, but blackberry is the traditional Kentucky ingredient.

Make ahead: Cake layers can be prepared up to 2 days ahead, cooled, well wrapped and refrigerated. Bring to room temperature before frosting. Can also be frozen for up to 2 months. Frost the day of serving.

Doubling the recipe: use three 9-inch cake pans.

High altitude: Above 7500 feet, make the following adjustments:
Jam Cake:
1. Don’t flour the baking pans; just butter them and the parchment paper.
2. Baking soda: Reduce by half, to 1/4 teaspoon.
3. Flour: Add 2 tablespoons.
4. Sugar: Reduce by 1 tablespoon.
5. Buttermilk: Keep at 1/2 cup.
6. Eggs: Add 1 extra tablespoon egg white (just the white, not the yolk).
7. Bake time: It will probably take longer, around 28 – 29 minutes total. Check early, around 23 minutes, as oven temperatures vary.
Caramel Frosting
1. Cook the butter-brown sugar mixture a little longer, closer to 4-5 minutes.
2. Boil the milk mixture for 2-3 minutes instead of 1-2, until glossy and slightly thickened.

 

Note: This recipe was originally posted in my cookbook A Well-Seasoned Kitchen®.

Nutrition

Calories: 747kcal | Carbohydrates: 117g | Protein: 6g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 345mg | Potassium: 260mg | Fiber: 2g | Sugar: 86g | Vitamin A: 831IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 2mg

(Note: this post is the second update to this post, originally shared in 2010, providing more detail and tips!)

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This Easy Black Bean Soup recipe came into my kitchen thanks to my friend Diane Reeder. One year, when Robert and I chaired a gourmet dinner at our ski club in Colorado, Diane contributed her puréed black bean soup to the menu. It was such a hit that it’s now a regular in our home – and I included it in my cookbook “Fresh Tastes“. Over time, I’ve kept her smooth, rustic style but made it my own with one simple addition – a touch of cornmeal, which both thickens the soup and deepens its flavor.

Why This Recipe Works

• Fast and fuss-free. Using canned black beans keeps the prep and cook time at around 45 minutes without sacrificing flavor.
• Balanced heat. Jalapeños give a gentle kick, and you can adjust the veins and seeds to suit your desired spiciness.
• Rustic elegance. Blended until smooth, this soup feels special enough for entertaining but is easy enough for a weeknight.
• Entertaining-friendly. Just as we served it at the ski club dinner, this black bean soup shines as a starter before a Mexican chicken casserole or alongside my Chicken Taco Salad.

Easy Black Bean Soup Ingredients

Here are the everyday ingredients you’ll need for this quick black bean soup. They’re all easy to find at your local grocery store, and the exact quantities and prep details are in the recipe card below):

• Extra virgin olive oil – For softening the green onions.
• Green onion – Mild, fresh flavor that doesn’t overpower the beans.
• Black beans – I use canned for ease; scroll down to the next section for using dried.
• Garlic – For depth and aroma.
• Jalapeño peppers – Seeded and deveined for moderate heat; leave some/all the veins in if you want more spice.
• Cumin & coriander – Warm, earthy seasonings that complement beans beautifully.
• Tomato paste – Concentrated flavor that deepens the broth.
• Chicken stock – Gives body and adds moisture.
• Fresh cilantro – Brightens the flavors.
• Brown sugar – Just enough to balance the spice.
• Salt & pepper – Season to taste.
• Garnishes – Sprinkling of fried tortilla strips, dollop of sour cream, and a lime wedge are my favorites. Chopped avocado, sliced jalapeño, or bell pepper also make a pretty presentation.

Ingredient Variations and Substitutions

How to Make Black Bean Soup with Canned Beans

How to Thicken Black Bean Soup

What Goes With Black Bean Soup

Here are my favorite dishes to serve with this soup:

• Layered Chicken Enchilada Casserole with Green Chile Sauce
• Ground Turkey Enchiladas Recipe
• Shredded Chicken Taco Salad
• Shrimp Tostadas
• Pork Quesadillas
• Kidwell Family Tacos
• Grilled Shrimp Tacos with Mango Tomato Salsa

Make Ahead and Storage

This soup can be prepared up to 4 days ahead, placed in an airtight container and stored in the refrigerator. It can also be frozen for up to 2 months. Defrost overnight in the refrigerator and add a spoonful of stock if it’s too thick.

Quick Black Bean Soup FAQs

More Delicious Soup Recipes

Easy Recipe for Gazpacho

Southwest Chicken Soup with Avocado-Cheese Garnish

Easy Green Chile Chicken Soup Recipe – How to Make

Creamy Chicken Artichoke Soup

Print

Easy Black Bean Soup Recipe

Smooth, flavorful, and quick to prepare, this black bean soup makes a wonderful starter for a Southwestern or Mexican-inspired dinner, or a side dish with taco salad. Inspired by my friend Diane Reeder’s recipe from a Colorado ski club dinner, it’s blended for rustic elegance and finished with my favorite touch – a sprinkle of cornmeal to subtly thicken and deepen the flavor.

Course Soups

Cuisine Southwestern

Keyword Black Bean Soup

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 352kcal

Author Lee Clayton Roper

Ingredients

• 3 tablespoons extra virgin olive oil
• 12 green onions chopped (1 1/3 to 1 1/2 cups) – white, light green and some of the dark green portion
• 3 cans black beans, rinsed and drained (see Note) 15-ounce cans
• 3 to 4 teaspoons chopped garlic
• 3 jalapeños 2 to 3 inches long, seeded and finely chopped (1/2 to 2/3 cup)
• 2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 2 tablespoons tomato paste
• 4 1/2 cups chicken stock or broth
• 1 1/2 bunch chopped fresh cilantro (about 1 1/2 cups)
• 1 1/2 tablespoons light brown sugar
• Kosher salt to taste
• Freshly ground black pepper to taste
• Garnishes: fried tortilla strips sour cream, lime wedges

Instructions

• In a large stockpot, heat olive oil over medium heat. Add green onions and sauté until soft, 6 to 7 minutes.
• Stir in beans, garlic, jalapeños, cumin, coriander, and tomato paste. Cook, stirring often, for 5 minutes.Add stock, cilantro, and sugar; bring to a boil. Reduce heat and simmer, partially covered, for 20 minutes.
• Remove from heat; let cool slightly. Purée with an immersion blender (or in batches in a blender) until smooth. Return to pot, season with salt and pepper.
• Reheat gently and serve with garnishes.

Notes

Dried beans: Use 3/4 pound (2 to 2 1/4 cups) dried beans; cook 1 1/2 to 2 hours.

Cornmeal thickener: Stir in 1 tablespoon cornmeal after blending; simmer 2 to 3 minutes.

Spicier version: Leave in some/all of the jalapeño veins.

Nutrition

Calories: 352kcal | Carbohydrates: 49g | Protein: 18g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 1249mg | Potassium: 1017mg | Fiber: 16g | Sugar: 7g | Vitamin A: 606IU | Vitamin C: 14mg | Calcium: 117mg | Iron: 6mg

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Why You’ll Love These Dinner Party Food Ideas

15 Casual Dinner Party Ideas

1. Buffet Family Favorites

In my family, casseroles, baked pasta dishes, and slow cooker recipes have been a great way to feed a crowd. Perfect for larger groups, these recipes are hearty, satisfying, and easy to make in big batches. Served buffet-style, they invite everyone to help themselves – and even go back for seconds.

Slow Cooker Mediterranean Meatball Ratatouille

Mediterranean Meatball Ratatouille combines tender Italian sausage meatballs with a hearty mix of eggplant, mushrooms, zucchini, and tomatoes. Simmered together with aromatic herbs, it becomes a rustic and flavorful dish that is easy to prepare ahead in your slow cooker. Serve atop cooked orzo or rice.

Get the recipe

How to make Seafood Lasagna

Seafood Lasagna is creamy, cheesy, and easy to prepare with no-boil noodles. Cooked shrimp and crabmeat are folded into a mushroom and vermouth sauce, layered with a ricotta and cream cheese mixture, then baked until bubbly. It is a flavorful make-ahead dish that works beautifully for a buffet.

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Layered Chicken Enchilada Casserole with Green Chile Sauce

Layered Chicken Enchilada Casserole with Green Chile Sauce is a Southwestern favorite that skips the fuss of rolling individual enchiladas. It has vibrant flavors and a creamy texture without cream, sour cream, or canned soups. This easy, crowd-pleasing main dish is ideal for serving as part of a casual buffet.

Get the recipe

Sides

• Spinach Salad with Lemon Dijon Dressing
• Cornbread or Quick Drop Biscuits

Dessert

• Brandy Alexander with Ice Cream
• Brownies
• Pecan Snowball Cookies

2. Cozy Classics

When the weather turns chilly or you want to create a relaxed evening, these recipes are an easy way to bring warmth to the dining room table. They’re cozy, familiar, and always a hit with family and friends.

Chicken Pot Pie Topped with Biscuits

In this mouthwatering recipe for Biscuit-Topped Chicken Pot Pie, tender chunks of chicken and colorful veggies are all swimming in a savory, creamy sauce, and topped with buttery, flaky biscuits. It’s comfort food at its finest.

Get the recipe

Spicy Cajun Meatloaf with Jalapenos

Cajun Meatloaf takes traditional meatloaf up to a whole new level with the addition of ground pork, jalapeño pepper, and spices. Moist and juicy with just the right balance of spiciness, this easy to prepare meatloaf will be the perfect centerpiece to your casual dinner.

Get the recipe

Mixed Vegetable Curry with Fresh Vegetables

Fresh, seasonal vegetables including cauliflower, carrots, zucchini, spinach, and sweet potato star in this dish, bathed in a flavorful Madras curry sauce infused with cumin, turmeric, and a touch of cayenne pepper. Creamy coconut milk adds a touch of richness and balance, making this curry a delightful and comforting meal.

Get the recipe

Side

• Tossed Salad with Mustard Vinaigrette 

Dessert

• Berry Cobbler
• Strawberry Rhubarb Crisp

3. Weeknight Winners

Fast, flavorful, and impressive without being fussy, these dishes prove you don’t have to spend all day cooking to host a great dinner. And, you can even serve them at the table family style.

Easy Lemon Chicken Piccata with Mushrooms

This Easy Lemon Chicken Piccata with Mushrooms isn’t your average chicken piccata. My recipe keeps the classic lemon-caper magic in the sauce, but adds golden sautéed mushrooms for earthy richness and a splash of soy sauce for subtle umami. The result is a silky, bright sauce with surprising depth, that’s quick enough for a weeknight yet elegant enough for company.

Get the recipe

Easy Beef and Broccoli Stir-Fry with Rice Noodles

This quick and easy beef and broccoli stir-fry with rice noodles is ready in 25 minutes and packed with bold, savory flavor. Finished with sesame seeds and green onion, it’s a satisfying dish that rivals your favorite takeout.

Get the recipe

Baked Lemon Caper Salmon

For those days when your schedule is overloaded, this moist, flavorful salmon can be on the table in less than 30 minutes. A salmon fillet is topped with a delectable mixture of lemon juice, capers, mayo, and parsley and then baked. The result is flaky, moist salmon accented with a harmonious blend of citrusy tang, savory creaminess, and herbal notes. Serve with buttered pasta noodles or orzo on the side.

Get the recipe

Sides

• Arugula and Tomato Salad
• Quick Drop Biscuits (or purchased crusty bread)

Dessert

• Chocolate Mousse

4. Global Flavors

To me, one of the best aspects of travel is being introduced to different cuisines. And, I’ve found that weaving vibrant tastes from around the world into a menu makes for a good dinner party. These recipes add variety and an international flair to your dinner table while still maintaining a casual vibe. 

Tex-Mex Easy Swiss Fondue

Tex-Mex Fondue is my mom’s Southwestern twist on traditional cheese fondue. She swapped the kirsch for tequila and added cilantro and jalapeño peppers, creating a fun, flavorful dish that brings people together around the pot.

Get the recipe

Grilled Shrimp Tacos with Mango Tomato Salsa

In this Grilled Shrimp Tacos recipe, shelled shrimp is marinated in a piquant, spicy Chipotle-Lime sauce, grilled and then served with a delectable and colorful Tomato-Mango Salsa.

Get the recipe

Tourtière – Meat and Potato Pie

Tourtière is a traditional double-crust savory pie from Quebec, filled with sautéed pork, turkey, onions, and mashed potatoes seasoned with garlic, thyme, sage, and spices. Hearty and flavorful, it’s a family favorite that always pleases a crowd.

Get the recipe

Side

• Caesar Salad

Dessert

• Royal Chocolate Biscuit Cake

5. Old World Favorites

Old World Favorite recipes have stood the test of time because they’re dishes people truly love. These classics have been enjoyed for generations, and our versions bring a fresh take while keeping the hearty, comforting flavors that make them so enduring. 

Shepherd’s Pie

Hearty and satisfying, Shepherd’s Pie is warm and comforting. Ground beef and lamb, root vegetables and mushrooms are simmered in a rich sauce of beef broth, tomato paste, herbs and spices. Topped with creamy mashed potatoes, it’s baked until all the flavors meld together into a perfect blend of earthy, deep deliciousness that will please even the pickiest of eaters!

Get the recipe

Hungarian Chicken Paprikash with Dumplings

Hungarian Chicken Paprikash is rustic comfort food at its best. Chicken is stewed until tender in a rich, flavorful sauce of onion, tomatoes, spicy peppers, paprika, and sour cream. Follow tradition and serve with Hungarian dumplings (Nokedli).

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Homemade Eggplant Parmesan

Eggplant Parmesan with Sausage, Mushroom, and Olive Marinara Sauce is one of my husband Robert’s specialties and a make-ahead dish that’s as comforting as it is flavorful. Breaded and fried eggplant slices are layered with his piquant marinara, Parmesan, and Mozzarella cheeses, turning a beloved Italian classic into our own family favorite.

Get the recipe

Sides

• Spinach Salad with Lemon Pine Nut Dressing

Dessert

• Sticky Toffee Pudding 

Dinner Party Appetizers

No dinner party is complete without a little something to nibble on before the main event. These easy appetizers pair well with any of the menus above and set a welcoming tone from the start.

Recipe for Olive Dip with Cream Cheese

My Green Olive Spread With Cream Cheese recipe is quick and easy, is made with just a few ingredients, and is the perfect way to add a little something extra to your next cheese platter or cracker tray.

Get the recipe

Pimento Cheese

My mom’s mouth-watering Pimento Cheese Spread recipe is the ultimate in Southern comfort food. A zesty blend of two sharp cheddar cheeses, tangy pimentos, mayo and just the right amount of spice, this dip will elevate your taste buds to the next level.

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4-Ingredient Hot Crab Dip

With only four ingredients, this Cheesy Crab Dip recipe is not only incredibly quick and easy to make, but also bursting with flavor. The creamy and savory combination of lump crabmeat and Garlic and Herb cheese is complemented by the crunch of toasted slivered almonds and the freshness of chopped chives or parsley.

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Luxurious Mushroom Pâté

Earthy and savory, this Mushroom Pâté will soon be part of your regular recipe rotation. Made with dense, meaty cremini (baby Portobello) mushrooms, it’s easy to prepare, too! And, it’s so full of deep umami flavors, even your meat-eating friends will love it.

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Layered Cheddar Cheese Appetizer (Cheese Torte) 

This stunning Layered Cheddar Cheese Appetizer features savory layers of sharp cheddar, crunchy pecans, vibrant spinach, rich cream cheese, and smoky bacon. Best of all, it’s made ahead, freeing you to relax and enjoy your guests.

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Tips for Casual Entertaining

Closing

Whether you’re feeding a large group with a Buffet Favorite, keeping things cozy with a classic pot pie, or adding flair with Global Flavors, these menus prove that casual entertaining can still feel special. Choose a main dish that fits your mood, pair it with easy, complementary sides, and enjoy the real highlight of the evening – spending time around the table with the people you love.

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The post Casual Dinner Party Menu Ideas appeared first on A Well Seasoned Kitchen.