Cranberry sauce and barbecue sauce might sound like a strange pair, but they cook down together into something rich and glossy. The cranberry brings a tart, fruity edge, while the barbecue sauce adds smoke and depth.

If you are worried this will be too sweet, don’t be. It’s savory first, with just enough sweetness to keep everyone at the table. Best of all, it’s cheap. Chicken thighs are one of the most budget-friendly cuts at the store, and the other two ingredients run you a few dollars total. Since it is hands-off, forgiving, and easy on your grocery budget, this is an easy weeknight win.

My husband and I love it so much I started keeping an extra can of cranberry sauce in the pantry so that I could throw this together on nights I didn’t feel like planning anything. It’s turned into one of our go-to slow cooker dinners from September through the new year.

Keep reading for the full step-by-step, plus the trick for turning the sauce into a glossy glaze right in the slow cooker instead of dirtying another pot. It’s an easy dinner that tastes like more work went into it than it actually took.

Ingredient Notes

For exact amounts needed see the recipe card below

• Bone-in, skin-on chicken thighs: This is one of the cheapest cuts of chicken you can buy, and the bone and skin keep it from drying out in the slow cooker.
• Seasoning: Smoked paprika, salt, pepper, garlic powder, onion powder, and dried thyme season the chicken and the sauce.
• Oil
• Whole berry cranberry sauce: The same canned cranberry sauce you’d put out for Thanksgiving. The whole berries give the sauce more texture than the jellied kind.
• Barbecue sauce
• Brown sugar
• Dijon mustard
• Apple cider vinegar
• Cornstarch
• Parsley and cranberries for garnish

How to Make Slow Cooker Cranberry Chicken

1. Heat the oil in a large skillet over medium-high heat.
2. Pat the chicken thighs dry with paper towels. Season both sides of the chicken with the salt, pepper, garlic powder, and smoked paprika.
3. In the skillet, sear the chicken thighs skin-side down for 4-5 minutes until deeply golden. Don’t move them around; let them sit and develop a golden-brown crust. Flip and cook for another 2 minutes.
4. Put the chicken in a 6-quart slow cooker, skin-side up. Arrange them in a single layer if possible.
5. In a medium bowl, whisk together the cranberry sauce, barbecue sauce, brown sugar, Dijon mustard, apple cider vinegar, onion powder, and thyme until well combined. Pour the sauce around and over the chicken.
6. Cover and cook on low for 5-6 hours or high for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F.
7. When it is done, carefully transfer the chicken to a platter and loosely tent with foil. Use tongs and a spatula to support each piece as you lift it out, because the meat will be so tender it might try to slide off the bone.
8. In a small bowl, whisk together the cornstarch and cold water until smooth. Stir the cornstarch slurry into the sauce in the slow cooker.
9. Turn the slow cooker to high, leave the lid slightly ajar, and cook for 15-20 minutes, stirring occasionally, until the sauce thickens into a glossy glaze.
10. Return the chicken to the slow cooker and spoon the thickened glaze generously over each piece.
11. Sprinkle with chopped parsley and cranberries before serving if desired.

Serving Ideas

I’ve served this cranberry BBQ chicken a dozen different ways, and honestly, it never disappoints. The glaze is so good that you’ll want something on the plate to soak it all up.

My favorite is a big scoop of mashed potatoes right under the chicken. Let that glossy cranberry glaze drip down into the potatoes, and you’ve basically created a sweet gravy situation. Wild rice works just as well if you want something a little heartier, and buttered egg noodles are also perfect.

This recipe is also an excellent centerpiece for a fall dinner. Pair it with stuffing and roasted green beans, and suddenly you’ve got a holiday-worthy meal without the Thanksgiving-level stress.

How to Store

Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stovetop, and add a splash of extra sauce or broth so the chicken doesn’t dry out.

You can freeze the chicken and sauce together for up to 2 months. Thaw it overnight in the fridge before reheating.

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Print

Slow Cooker Cranberry Chicken

Slow cooker cranberry chicken is a sweet, tangy, hands-off dinner. Chicken thighs, cranberry sauce, and BBQ sauce cook down into a glossy glaze in one pot.

Course Main Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 20 minutes minutes

Servings 6

Calories 497kcal

Author Annie

Ingredients

• 6 chicken thighs bone-in, skin-on
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 tablespoon oil
• 1 can whole berry cranberry sauce 14 ounces
• 1 cup barbecue sauce
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• Parsley and cranberries for garnish

Instructions

• Heat the oil in a large skillet over medium-high heat.
  1 tablespoon oil
• Pat the chicken thighs dry with paper towels. Then season both sides of the chicken with the salt, pepper, garlic powder, and smoked paprika.
  6 chicken thighs, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon smoked paprika
• Sear the chicken thighs skin-side down for 4-5 minutes until deeply golden. Flip and cook for another 2 minutes.
• Transfer the chicken to a 6-quart slow cooker, skin-side up.
• In a medium bowl, whisk together the cranberry sauce, barbecue sauce, brown sugar, Dijon mustard, apple cider vinegar, onion powder, and thyme until well combined. Pour the sauce around and over the chicken.
  1 can whole berry cranberry sauce, 1 cup barbecue sauce, 2 tablespoons brown sugar, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon onion powder, 1/2 teaspoon dried thyme
• Cover and cook on low for 5-6 hours or high for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F.
• Carefully transfer the chicken to a platter and loosely tent with foil.
• In a small bowl, whisk together the cornstarch and cold water until smooth.
  1 tablespoon cornstarch, 1 tablespoon cold water
• Stir the cornstarch slurry into the sauce in the slow cooker.
• Turn the slow cooker to high, leave the lid slightly ajar, and cook for 15-20 minutes, stirring occasionally, until the sauce thickens into a glossy glaze.
• Return the chicken to the slow cooker and spoon the thickened glaze generously over each piece.
• Sprinkle with chopped parsley and cranberries before serving, if desired.
  Parsley and cranberries

Nutrition

Calories: 497kcal | Carbohydrates: 57g | Protein: 20g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 999mg | Potassium: 396mg | Fiber: 2g | Sugar: 44g | Vitamin A: 398IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg

The post Slow Cooker Cranberry Chicken You Set and Forget appeared first on Upstate Ramblings.

These 13 high protein breakfast ideas lean on quick prep and familiar ingredients you already keep on hand, so you’re not shopping for anything strange. There’s enough variety here to keep breakfast from turning into the same routine every day, from make-ahead options to five-minute plates.

Taco Bell Breakfast Crunchwrap

This copycat breakfast Crunchwrap packs eggs, bacon, cheese, and a hash brown into one handheld meal with plenty of protein. It works well for busy mornings when you want something hearty without sitting down for a full plate.
Get the Recipe: Taco Bell Breakfast Crunchwrap

Old English Sausage Muffins

Old English Sausage Muffins pair sausage, eggs, and cheese in individual portions that are easy to prep ahead. They bring solid protein to the breakfast table and reheat well when mornings move fast.
Get the Recipe: Old English Sausage Muffins

Overnight Breakfast Casserole

This overnight breakfast casserole lets you assemble the ingredients ahead, then bake it when you are ready to eat. With eggs, cheese, and savory add-ins, it is a practical high-protein option for feeding several people at once.
Get the Recipe: Overnight Breakfast Casserole

Ham, Egg and Cheese Waffle Sandwiches

Ham, egg, and cheese waffle sandwiches turn familiar breakfast ingredients into a quick handheld meal. The eggs and ham add protein, while the waffles make them easy to carry on rushed mornings.
Get the Recipe: Ham, Egg and Cheese Waffle Sandwiches

Pepperoni & Tomato Frittata

This pepperoni and tomato frittata uses eggs, cheese, vegetables, and pepperoni for a filling breakfast that comes together in one pan. Each slice brings protein to your morning and can be served right away or saved for later.
Get the Recipe: Pepperoni & Tomato Frittata

Greek Yogurt Parfait

This pomegranate cherry yogurt parfait starts with Greek yogurt, a simple way to add protein without cooking. Layer it in a jar for an easy breakfast that can be made ahead for workdays or school mornings.
Get the Recipe: Greek Yogurt Parfait

Stovetop Hard Boiled Eggs

Hard-boiled eggs are one of the simplest high-protein breakfast staples to keep in the fridge. This stovetop method helps you cook a batch for quick breakfasts, snacks, or breakfast bowls throughout the week.
Get the Recipe: Stovetop Hard Boiled Eggs

Scotch Eggs

Air fryer Scotch eggs wrap protein-rich hard-boiled eggs in sausage, then cook them until the outside is crisp. They make a filling breakfast option that is easy to portion for mornings at home or on the go.
Get the Recipe: Scotch Eggs

Air Fryer Breakfast Sandwich

This air fryer breakfast sandwich layers sausage, egg, and cheese on an English muffin for a hearty start to the day. It cooks quickly and gives you a protein-packed meal without much cleanup.
Get the Recipe: Air Fryer Breakfast Sandwich

Spinach Frittata

This spinach frittata combines eggs, spinach, garlic scapes, and cheese in a simple skillet breakfast. It is an easy way to add vegetables alongside protein, and leftovers work well for another meal.
Get the Recipe: Spinach Frittata

Italian Meat Pie

This Italian Meat Pie combines eggs, sausage, prosciutto, soppressata, pepperoni, and cheese in a sliceable breakfast bake. The meat and egg filling makes it a protein-forward choice for brunch or make-ahead morning meals.
Get the Recipe: Italian Meat Pie

Air Fryer Egg Cups

Air fryer egg cups are small egg bites with fluffy centers and lightly browned edges. They are easy to customize with protein-rich add-ins and make portioning breakfast simple for the week.
Get the Recipe: Air Fryer Egg Cups

Chicken and Waffle Casserole

Chicken and waffle casserole brings chicken and eggs together in a family-size breakfast bake with sweet and savory notes. With only a handful of ingredients, it is a low-effort way to serve a protein-focused morning meal.
Get the Recipe: Chicken and Waffle Casserole

The post 13 Easy High Protein Breakfast Ideas appeared first on Upstate Ramblings.

My family has wings on the menu many Sundays once football season starts, and for years I’d stand in front of the fridge before kickoff trying to figure out what else to make. Now I keep a running list of what actually works, and this is it.

If you still need a wing recipe, start with my Old Bay wings, Cajun wings, air fryer buffalo wings, or Thai sweet chili wings, then come back here for what to serve with chicken wings once they’re in the oven.

Below you’ll find more than 30 sides for chicken wings, sorted into veggies, dips, salads, hearty sides, and finger food, plus a quick guide on how many to make and which sides go with which wing flavor. 

How Many Sides for Chicken Wings Do You Need?

Figuring out what to serve with chicken wings comes down to two questions: how much food do you need, and which sides actually match the sauce you picked.

If it’s just dinner for the two of us, I usually make two or three sides and call it done. Once other people are coming over for a wing party or game day, plan on four to six sides so there’s a real spread and everyone finds something they like.

Matching the side to the wing flavor makes the whole meal work better. Spicy wings, like Buffalo or Cajun, want something cool and crunchy next to them: coleslaw, a veggie platter, or celery and carrot sticks with blue cheese. 

Sticky, sweet wings, like Thai sweet chili or honey garlic, do well with something acidic to cut through the sugar, like a vinegar-based coleslaw or a tossed salad with a sharp dressing. 

Plain or dry-rub wings, like Old Bay or lemon pepper, can carry heavier sides like mac and cheese or twice baked potatoes since there’s no sauce weighing things down already.

Best Sides for Chicken Wings

Veggie Sides

Adding a simple veggie to your chicken wing dinner is an easy way to make wings a meal.

1

Sweet Potatoes

Sweet potatoes are one of the most popular vegetables and are great for mellowing out spicy foods. As an added bonus they are super easy to make in the oven, air fryer or Instant Pot. Sprinkle your sweet potatoes with a little cinnamon for a versatile, low effort side.

Check out this recipe

2

Salt Potatoes

This traditional boiled potato dish from Syracuse NY goes amazingly well with your favorite wings. Creamy potatoes are crusted with salt and drizzled with butter for a dish that is more than the sum of its parts.

Check out this recipe

3

Twice Baked Potatoes

If you love potatoes there is nothing better than loading up a baked potato with creamy filling, cheese and bacon. These potatoes are filling and fabulous.

Check out this recipe

4

Edamame

This is a classic veggie for Asian cuisines! If you are making Asian inspired wings some edamame is perfect. Toss it with salt, sesame oil and garlic powder and enjoy this easy side dish.

Check out this recipe

5

Roasted Cauliflower

If you want to provide a wing alternative for vegetarians roast your cauliflower with some Buffalo sauce! Or just sprinkle it with paprika and roast it until is brown and crispy. Cauliflower soaks up the seasoning, so it is very versatile.

Check out this recipe

6

Veggie Platter

A simple tray of raw veggies is always the perfect side dish choice for juicy chicken wings. Cut up celery sticks, carrot sticks, red peppers, cherry tomatoes and radishes and arrange them on a wooden cutting board for a simple side.

Check out this recipe

7

Pickles

Any and all pickles are a fabulous side dish. Long dill spears. spicy pickled jalapenos or sweet pickled beets all make an excellent addition to the family dinner table. The vinegary taste of the pickles goes especially well with hot wings.

Check out this recipe

Dips and Dressings for Wings

No list of chicken wing sides is complete without the dips. Blue cheese and ranch are the two pairings people actually ask for.

8

Blue Cheese Dip with Celery and Carrots

This is the classic wing side, the one that shows up on every wing platter at every bar. Cut celery and carrots into sticks, set out a bowl of homemade blue cheese dip, and you've covered the crunch and the cool-down in one plate.

Check out this recipe

9

Hot Honey Buffalo Sauce

If you aren't serving spicy wings it is nice to add a spicy sauce. This easy homemade Buffalo sauce is a fantastic blend of sweet and spicy that upgrades any wings.

Check out this recipe

10

Garlic Aioli

Garlic aioli is a good change of pace from ranch and blue cheese, especially with plainer or lemon pepper wings. I use the garlic aioli from my air fryer artichokes recipe: mayonnaise, garlic, lemon, and a little paprika stirred together.

Check out this recipe

11

Ranch

Ranch is the other pairing everyone expects next to a plate of wings. My homemade ranch comes together in a blender and tastes nothing like the bottled stuff.

Check out this recipe

12

Buffalo Ranch Dip

When you can't decide between Buffalo sauce and ranch dip make this creamy dip instead. It is perfect for dunking wings or chips.

Check out this recipe

Classic Salads

An simple idea is to make a cold salad to complement hot and spicy wings. These sides are an easy make ahead option, making meal time a breeze.

13

Coleslaw

Coleslaw is one of the most popular salads in the world because it is tasty, easy to make, and can be eaten with almost anything. It's also relatively healthy too, as it's made with cabbage which has a lot of vitamins and nutrients. Add a little blue cheese to your slaw so it goes with Buffalo wings!

Check out this recipe

14

Potato Salad

Potato salad is another classic salad that is popular everywhere. I like to make it with sweet gherkin pickles, but dill is also very popular. Add lots of eggs to the potato salad for a creamy dish!

Check out this recipe

15

Broccoli Salad

Crunchy and healthy salad has tons of good for you broccoli included. This means you can eat lots and lots of wings with less guilt!

Check out this recipe

16

Pasta Salad

Pasta salad is a picnic class that is quick and easy to make. You can make it ahead of time and it is great as a side. Its cream taste goes perfectly with dips like ranch dressing or blue cheese dip.

Check out this recipe

17

Fruit Salad

Pick your favorite seasonal fruits and combine them in a bowl. Just cut up the fruit and stir them together for a sweet recipe made from simple ingredients.

Check out this recipe

Hearty Sides

When you want a substantial side that can fill you up pick a hearty bread or starch based side.

18

Mac and Cheese

Mac and cheese is classic comfort food for a reason! It's soft texture and cheesy goodness is the favorite of both kids and adults. Make it from scratch, make it in a slow cooker or make a boxed mac and cheese, it will be gobbled up no matter what.

Check out this recipe

19

Cornbread

Cornbread is ideal because you can easily adjust the flavor to contrast your wings. If you have sweet wings add some jalapenos to the cornbread for extra spice. Or if you have buffalo wings make a sweet cornbread.

Check out this recipe

20

Garlic Bread

This easy Italian bread is buttery, garlicky, crisp and cheesy. Top it off with herbs and dip it into some of the wings dipping sauces if you like!

Check out this recipe

21

Loaded Nachos

If you want to go bigger than wings alone, loaded nachos in the air fryer are ready in under 10 minutes and turn game day into a real spread.

Check out this recipe

22

Cheese Fries

Crispy fries topped with a rich, melted cheese sauce turn a simple side into its own event. My smoked gouda cheese sauce is the one I reach for. It works on fries, on tots, or straight out of the bowl with a chip.

Check out this recipe

23

Tater Tots

Loaded tater tot skewers top crispy tots with cheese and bacon, then thread them onto skewers so they're easy to grab off the tray with a plate of wings.

Check out this recipe

Finger Food

A great option is to serve an entire meal of finger food appetizers, with lots of variety in dipping sauces. Kids will love the fun twist of a meal centered around food they can dip! 

24

Blooming Onion

A blooming onion is crispy and crunchy and delicious! With an air fryer you can make this famous appetizer at home without a lot of mess and effort. Pair this delicious appetizer with spicy chicken wings and you'll be ready for game day all season long.

Check out this recipe

25

Sweet Potato Fries

Sweet potato fries will satisfy a craving for both salty and sweet snacks. They are crispy outside and soft inside and perfect for dipping into all the dips you already have for chicken wings.

Check out this recipe

26

Fried Green Tomatoes

Fried green tomatoes are a southern classic and make a fun side dish. Serve them alongside some spicy buffalo sauce and dip away for a delicious finger food. Their soft inside contrasts with the breading and makes for a delicious veggie.

Check out this recipe

27

French Fries

French fries go well with chicken wings because they're not too heavy, yet still satisfying enough to eat in large quantities. Top them with salt or use some spicy seasoning if you want to add extra flavor to your fries.

Check out this recipe

28

Pretzel Bites

Pretzel bites are a kid friendly side that's easy to prepare and makes a great snack when paired with chicken wings. They are warm and buttery on the outside and perfect for dunking into beer cheese. Pretzels and wings will fill you up!

Check out this recipe

29

Jalapeno Poppers

Poppers are a little more complicated to make, with fresh jalapenos filled with cream cheese and topped with crispy bacon. The combination of the spicy peppers, creamy filling and crisp bacon is unbelievably delicious, so they are worth the effort!

Check out this recipe

30

Onion Rings

Air fryer onion rings get you the crunch of the deep-fried version without the oil splatter, and they're ready in under 20 minutes.

Check out this recipe

31

Mozzarella Sticks

Air fryer mozzarella sticks come out golden on the outside with a stretchy, melted center, and they're one of the easiest finger foods to make ahead and reheat.

Check out this recipe

Frequently Asked Questions

The post 30+ Best Sides for Chicken Wings appeared first on Upstate Ramblings.

This list sticks to the traditional sides that earn their place every year, the ones nobody wants you to skip. There’s enough range here to cover a big crowd or a smaller gathering, plus a few you can make ahead so the oven isn’t a bottleneck on the day. Pick a handful, and let the sides do the work.

Green Bean Casserole

Green bean casserole is a creamy, crunchy staple that belongs on any classic dinner table. You can bake it in the oven or use an air fryer for a crisp topping, depending on the space and equipment available.
Get the Recipe: Green Bean Casserole

Honey Glazed Carrots

Air fryer carrots bring bright color and a little sweetness to a classic dinner spread. The honey glaze caramelizes around tender carrots with crisp edges, and the quick cooking method keeps oven space open for other dishes.
Get the Recipe: Honey Glazed Carrots

Brussels Sprouts

Air fryer Brussels sprouts add a crisp vegetable option to a table full of rich casseroles and potatoes. Their sweet-tangy finish and quick cook time make them an easy choice when you need one more side.
Get the Recipe: Brussels Sprouts

Butternut Squash Salad

This butternut squash salad brings roasted squash, pomegranate, and feta to the table for a fresh seasonal contrast. It looks striking but stays manageable enough for a dinner party or weeknight meal.
Get the Recipe: Butternut Squash Salad

Slow Cooker Mashed Potatoes

Slow cooker mashed potatoes bring the creamy, fluffy comfort people expect from a classic feast. They can be made with minimal hands-on work and held in the cooker until it is time to serve.
Get the Recipe: Slow Cooker Mashed Potatoes

Apple Walnut Salad

This apple walnut salad adds a fresh, crisp counterpoint to heavier dishes on the table. Apples, toasted walnuts, and maple dressing come together in about 10 minutes, so it is especially handy for a busy meal.
Get the Recipe: Apple Walnut Salad

Cracker Barrel Carrots

Buttery brown sugar carrots bring a familiar sweet-and-savory side to a family-style spread. They are simple to make, kid-friendly, and pair well with ham, turkey, or roast chicken.
Get the Recipe: Cracker Barrel Carrots

Crock Pot Sweet Potato Casserole

This Crock Pot sweet potato casserole brings together soft sweet potatoes, brown sugar, pecans, and marshmallows in one hands-off dish. It earns a spot among traditional sides while freeing up room for dishes that need the oven.
Get the Recipe: Crock Pot Sweet Potato Casserole

Whole Berry Cranberry Sauce

Whole berry cranberry sauce brings a tart pop of color that cuts through rich meats and creamy sides. Homemade sauce is straightforward to prepare and adds a familiar finishing touch to a full feast.
Get the Recipe: Whole Berry Cranberry Sauce

Cornbread Dressing

Crockpot cornbread dressing delivers the soft center and seasoned flavor expected from a traditional side. The slow cooker method makes prep easier and leaves valuable oven room for other dishes.
Get the Recipe: Cornbread Dressing

Crockpot Apples

These slow cooker fried apples are buttery, cinnamon-sweet, and tender enough to serve with a hearty dinner. They work as a comforting side or a simple dessert, with the Crock Pot doing most of the work.
Get the Recipe: Crockpot Apples

Squash Casserole

Zucchini and yellow squash create a lighter casserole that still feels right at home among classic sides. With just five ingredients and colorful layers, it is easy to assemble and looks polished on the table.
Get the Recipe: Squash Casserole

Crock Pot Green Bean Casserole

This slow cooker green bean casserole keeps a familiar creamy side dish off the stovetop and out of the oven. Set it up ahead of time, then let the Crock Pot handle the cooking while you finish the rest of the meal.
Get the Recipe: Crock Pot Green Bean Casserole

Crock Pot Creamed Corn

Crock Pot creamed corn brings a creamy, sweet corn side to a big family meal without extra stovetop work. Let it cook while you prepare the main dish, then serve it straight from the slow cooker.
Get the Recipe: Crock Pot Creamed Corn

Slow Cooker Scalloped Potatoes

Slow cooker scalloped potatoes bring tender layers of potatoes in a creamy sauce to the side dish lineup. They are a practical pick for larger meals because the cooker handles the cooking while the oven stays available.
Get the Recipe: Slow Cooker Scalloped Potatoes

Roast Delicata Squash

Roasted delicata squash with fennel and maple syrup adds color and a sweet-savory note to a classic spread. Since the skin is edible, there is no peeling required, which keeps prep quick and simple.
Get the Recipe: Roast Delicata Squash

Couscous and Cranberry Stuffed Acorn Squash

Stuffed acorn squash filled with quinoa and cranberries gives the table a substantial vegetable-based side. It takes only about 15 minutes of prep, yet the individual squash portions make serving feel special.
Get the Recipe: Couscous and Cranberry Stuffed Acorn Squash

Cheesy Mashed Potatoes

Cream cheese gives these mashed potatoes a rich, smooth texture without turning them gummy. They fit right in beside roast meats, gravy, and vegetables, and can be prepared ahead to simplify dinner.
Get the Recipe: Cheesy Mashed Potatoes

Hash Brown Casserole

This copycat hash brown casserole is creamy, cheesy, and built for feeding a crowd. It is an easy comfort-food side that pairs well with roast meats and can be assembled ahead.
Get the Recipe: Hash Brown Casserole

Twice Baked Sweet Potatoes

Air fryer twice baked sweet potatoes bring a crisp finish to a familiar sweet potato side. Fill them with maple syrup, cinnamon, pecans, or marshmallows, then cook them in the air fryer to keep the oven free.
Get the Recipe: Twice Baked Sweet Potatoes

The post 20 Classic Thanksgiving Side Dishes for Your Feast appeared first on Upstate Ramblings.

I love real tiramisu, but let’s be honest, it can be a project. My mom used to make the ladyfingers from scratch when she made hers, and no way is that happening in my kitchen. So I started layering the same flavors into little trifle cups instead, using store-bought ladyfingers, and nobody at my table noticed the shortcut. They just asked for seconds.

The shortcut is the whole idea of this recipe, but it’s not a corner-cutting one. It still uses real mascarpone, real coffee, and real ladyfingers; it’s just built with instant pudding instead of a raw-egg custard, so it comes together fast and holds together well.

Layer everything in one big bowl for a crowd, or divide it into small cups for individual servings that look nice on a dessert table, whichever is less work for you that day. If you’ve been scared off tiramisu because it seemed like too much, with too many steps and having to temper raw eggs, this is your version.

Below I’ll walk you through exactly what you need, how to layer it so the ladyfingers soften just right, and a few easy swaps for the coffee and toppings. This is dessert that looks like you put in way more effort than you actually did.

Is a Tiramisu Trifle the Same as Tiramisu?

Tiramisu is a flavor: coffee, mascarpone, and cocoa layered together. A trifle is a format, built in layers in a glass bowl or cup so you can see the layers from the side. This recipe is tiramisu made trifle-style, the same flavors you know from the Italian dessert, built the easy way.

The biggest difference from a traditional tiramisu isn’t the trifle format; it’s the custard. Classic tiramisu uses raw eggs whipped into the mascarpone for that rich, custardy texture. This version swaps that for instant vanilla pudding folded with mascarpone, so there are no raw eggs at all. That’s also most of why it comes together in 20 minutes instead of half a day.

Ingredient Notes

For exact amounts needed see the recipe card below

• Instant vanilla pudding mix: This is what stands in for the raw-egg custard in a traditional tiramisu. It sets up fast in the fridge, which is what makes this a 20-minute dessert.
• Milk
• Mascarpone cheese: An Italian cream cheese, softer and less tangy than regular cream cheese. You can substitute regular cream cheese if that is what you have.
• Cold coffee: Either regular brewed coffee or espresso works fine here.
• Rum: Completely optional.
• Ladyfingers: Look for these in the cookie aisle or the international foods aisle at most grocery stores, or order them online if your store doesn’t carry them. Or substitute angel food cake for a softer texture.
• Whipped topping
• Unsweetened cocoa powder or chocolate curls: For garnish.

How to Make Easy Tiramisu Trifle

1. Mix the instant pudding with the milk. Whisk for 2 minutes, then let it sit for about 10 minutes until it starts to thicken.
2. While the pudding thickens, break the ladyfingers into small, bite-sized pieces or cut the cake into squares. Set them aside in a large bowl.
3. Beat the room-temperature mascarpone into the pudding until smooth, then fold in half of the whipped topping so the mixture turns light and fluffy. Stir a few tablespoons of COLD coffee and the rum into the pudding. Keep the rest of the coffee separate for dipping.
4. Dip each ladyfinger in the remaining coffee for a second or two on each side, just enough to soak in flavor without turning them mushy. Put the ladyfingers in the trifle bowl to cover the bottom.
5. Follow that with a layer of the cheesecake pudding mixture. Repeat until you run out, ending with a pudding layer.
6. Finish the dessert off with a dollop of whipped topping and dust it with cocoa powder.
7. You can chill the trifle or serve right away. A short stay in the fridge helps the flavors settle, but you can eat this as soon as you build it if you can’t wait.

Serving Ideas and Trifle Bowl Scaling

My favorite way to serve this is in individual cups or small mason jars, so everyone gets their own without anyone digging through the bowl for the best-looking layer. Clear glass shows off the stripes of pudding and ladyfinger, which makes it look extra fancy.

If you want to serve a crowd, you can skip the individual cups and layer everything in one large trifle bowl instead. Double or triple the ingredients depending on the size of your bowl and how many people you’re feeding, and use the same layering order: ladyfingers, pudding mixture, repeat, finishing with the topping and garnish.

I don’t have exact amounts worked out because it depends on your bowl size, so start with a double batch and adjust the layers as you go until the bowl looks full.

Make Ahead

You can build this a few hours ahead, or the night before, and keep it covered in the fridge until you’re ready to serve. It still saves you time compared to a traditional tiramisu, which usually wants a much longer chill before it’s ready to eat.

How to Store

Keep leftovers covered in the fridge for up to two days. The ladyfingers keep softening the longer it sits, so it’s best within the first day if you want any bite left in them. I don’t recommend freezing this one. The pudding and whipped topping don’t hold up well once thawed.

Love tiramisu? Try making tiramisu ice cream!

Variations

You can swap the rum for Kahlua or Baileys for extra coffee flavor without adding more coffee. Or leave the coffee out entirely and use plain milk with a little cocoa powder stirred in for a coffee-free version, good for kids or anyone skipping caffeine.

You can also layer in fresh berries between the pudding and ladyfingers for a fruitier take on this tiramisu trifle. Raspberries, strawberries, or cherries would taste amazing here.

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Easy Tiramisu Trifle

Easy tiramisu trifle with coffee-soaked ladyfingers and creamy mascarpone, made with instant pudding and no raw eggs. It comes together in just 20 minutes.

Course Dessert

Cuisine American

Keyword no bake, tiramisu

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 523kcal

Author Annie

Ingredients

• 1 box instant Vanilla pudding
• 1 ¾ cup milk
• 4 ounces mascarpone cheese room temperature
• 1 cup coffee cold, divided
• 2 tablespoons rum optional
• 1 package ladyfingers about 7 ounces or 1/2 angel food cake
• 1 cup whipped topping
• Unsweetened cocoa powder or chocolate curls for garnish

Instructions

• Get your trifle dishes ready. This recipe makes enough for 2 individual trifle cups or 4 half pint mason jars. If you are using a full size trifle bowl then double the recipe.
• Whisk the instant vanilla pudding mix with the milk until it starts to thicken. Let it sit a few minutes to set fully.
  1 box instant Vanilla pudding, 1 ¾ cup milk
• Beat the room-temperature mascarpone into the pudding until smooth, then fold in half of the whipped topping.
  4 ounces mascarpone cheese, 1 cup whipped topping
• Stir a splash of the coffee and the rum, if using, into the pudding mixture. Keep the rest of the coffee separate.
  1 cup coffee, 2 tablespoons rum
• Dip each ladyfinger in the remaining coffee for a second or two per side.
  1 package ladyfingers, 1 cup coffee
• Layer dipped ladyfingers in the trifle dish, breaking as needed so the fit. Top with the pudding mixture. Then repeat the layers until you run out, ending with pudding on top.
• Spread the remaining whipped topping over the top, then dust with cocoa powder or chocolate curls.
  Unsweetened cocoa powder or chocolate curls
• Chill briefly or serve right away.

Video

Notes

• If you can’t find ladyfingers you can use an angel food cake instead. Use about half a cake, diced into pieces. If you use this the dessert will have a softer texture than if made with ladyfingers.
• Always let the mascarpone come fully to room temperature before you mix it in. Cold mascarpone stays lumpy no matter how long you beat it.
• Don’t over-soak the ladyfingers. A quick dip is the whole point of this version. Leave them in the coffee too long, and they turn mushy instead of holding their shape.
• Use cold coffee, not hot. Hot coffee starts melting the pudding mixture if it touches it.
• No matter the size of your trifle dishes, make this in clear glass so the layers actually show.
• Weak coffee makes for a weak-tasting trifle, so brew it a little stronger than you’d drink it on its own

Nutrition

Calories: 523kcal | Carbohydrates: 62g | Protein: 11g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 151mg | Sodium: 296mg | Potassium: 269mg | Fiber: 1g | Sugar: 29g | Vitamin A: 859IU | Calcium: 210mg | Iron: 2mg

The post Easy No-Bake Tiramisu Trifle Recipe appeared first on Upstate Ramblings.

There’s something for the people who want it mild and the ones who want it to bite back. Most work in a slow cooker or one big pot, which means less time in the kitchen and more time on the couch. Pick a pot, grab a ladle, and make halftime worth gathering around.

Instant Pot Chili

This Cincinnati-style Instant Pot chili brings richly spiced beef sauce to a football-weekend spread without an all-day simmer. The pressure cooker keeps prep practical, and the finished chili works well over spaghetti or served in bowls.
Get the Recipe: Instant Pot Chili

Crockpot Chili Without Beans

This bean-free crockpot chili gives game-day guests a hearty option packed with extra vegetables. Start it earlier in the day, then let the slow cooker handle dinner while everyone watches the game.
Get the Recipe: Crockpot Chili Without Beans

Birria Chili

Ground beef, birria seasoning, and chipotle peppers give this slow cooker chili a bold kick for football weekends. It makes a crowd-sized batch with little hands-on work and freezes well for another game night.
Get the Recipe: Birria Chili

Turkey Chili

This turkey chili is ready in about 40 minutes, making it a smart pick when kickoff is close. Ground turkey, beans, and fire-roasted tomatoes create a hearty bowl that fits right in with game-day snacks.
Get the Recipe: Turkey Chili

Slow Cooker Chili Mac

Slow Cooker Chili Mac combines hearty chili with cheesy macaroni for a filling game-day main dish. Everything cooks in one pot, which means less cleanup after the final play.
Get the Recipe: Slow Cooker Chili Mac

Chili Colorado

Chili Colorado slow-cooks beef chuck in a deep red sauce made with guajillo, ancho, and arbol chiles. With about 20 minutes of prep, it brings serious flavor to a football spread while the cooker does the rest.
Get the Recipe: Chili Colorado

Slow Cooker Pineapple Chili

Pineapple and bold spices give this slow cooker chili a sweet-hot flavor that stands apart from standard game-day pots. Pantry-friendly ingredients and hands-off cooking make it easy to set up before guests arrive.
Get the Recipe: Slow Cooker Pineapple Chili

Chili Cornbread Casserole

This chili cornbread casserole layers a hearty chili base under a golden cornbread topping. It is easy to portion for a football crowd and works well when you need one filling dish for the table.
Get the Recipe: Chili Cornbread Casserole

Slow Cooker Cincinnati Chili

Slow Cooker Cincinnati Chili uses ground beef, tomato sauce, and aromatic spices for a different kind of football-weekend chili. Add the ingredients, let it cook while the game is on, and serve it over spaghetti or with toppings.
Get the Recipe: Slow Cooker Cincinnati Chili

Slow Cooker White Chicken Chili

Tender shredded chicken, beans, green chiles, and cream cheese make this white chili creamy and filling. Its hands-off slow cooker method leaves you free to handle game-day snacks and guests.
Get the Recipe: Slow Cooker White Chicken Chili

Instant Pot Hawaiian Chili

This Instant Pot Hawaiian chili pairs pineapple with spicy beef for a sweet-hot bowl that changes the pace of a football spread. The pressure cooker gets it on the table quickly when you want something beyond standard chili.
Get the Recipe: Instant Pot Hawaiian Chili

Buffalo Chicken Chili

Buffalo Chicken Chili brings tender chicken, hot sauce, and beans together in a bold game-day dish. Make a pot for fans who enjoy buffalo-style heat, then set out toppings for everyone to customize their bowl.
Get the Recipe: Buffalo Chicken Chili

White Chicken Chili

This Instant Pot White Chicken Chili combines chicken, creamy beans, and spices in a fast, hearty meal. It is a reliable choice for football weekends when you want a comforting pot of chili without a long cook time.
Get the Recipe: White Chicken Chili

The post 13 Game Day Chili Recipes for Football Weekends appeared first on Upstate Ramblings.

I started making these during football season, because sliders are one of my favorite ways to feed a crowd without getting stuck at the stove all night. I use precooked chicken strips, and if that feels like cheating, don’t worry. Nobody will know or care.

The maple is what sets these apart from your standard slider. A drizzle of maple butter over the chicken and bacon gives you a fabulous sweet-and-salty flavor. The Gouda melts into it all, and the Hawaiian rolls soak it up.

Below, I’ll walk you through the simple steps, share a few swaps in case you want to change things up, and show you how to prep a big batch ahead of time. You’ll have a new favorite recipe for busy nights or game day.

Ingredient Notes

For exact amounts needed see the recipe card below

• Hawaiian rolls
• Butter
• Maple syrup
• Breaded chicken strips: I use store-bought frozen chicken strips to keep this recipe ridiculously easy. If you prefer, leftover shredded chicken works great too, though you’ll miss the crispy texture from the breaded coating.
• Cooked bacon
• Gouda cheese

How to Make Maple Butter Chicken Bacon Sliders

1. Set your oven to 350 degrees F and line a baking sheet with parchment paper.
2. Keep the Hawaiian rolls connected as one unit and place them on your prepared baking sheet. Using a sharp bread knife, carefully slice through the entire slab of rolls horizontally, creating a top and bottom half. Set the top half aside while you build the sliders.
3. Cook the chicken strips following the package directions. Then dice them into small pieces.
4. Melt the butter in the microwave. Mix the melted butter and maple syrup until well combined. Generously brush some of the maple butter mixture onto the cut side of the bottom half of the rolls.
5. Spread the chopped breaded chicken strips evenly across the bottom rolls. Layer the cooked bacon slices on top of the chicken, then finish with the Gouda cheese slices, arranging them to cover all the rolls.
6. Place the top half of the rolls back onto your layered sliders to form a complete sandwich slab. Brush the tops generously with the remaining maple butter mixture.
7. Bake the sliders for 10 minutes, or until the tops turn golden brown and the cheese is melted and bubbly.
8. Remove the sliders from the oven and let them cool for just a minute or two. Using a sharp knife, cut between each roll to separate them into individual sliders. Serve them hot while the cheese is still melty and the maple butter glaze is at its stickiest.

Serving Ideas

These sliders are perfect for game day as an appetizer or dinner. I put them next to a big bowl of chips and a cold veggie tray, because I always feel guilty if there isn’t at least one vegetable on the table.

If you’re serving these for dinner instead of a party, pair them with something simple like a side salad or roasted broccoli. The sweet maple glaze and smoky bacon are rich enough that you really don’t need much else to round out the plate.

For a party spread, try setting these out with a few dipping sauces on the side. A little extra maple syrup for drizzling never hurts, and a small dish of Dijon mustard gives people a tangy option. Since these are already sliced into individual portions, they’re an easy grab-and-go option for game day, a lazy Sunday brunch, or even packed lunches the next day.

How to Store

Put any extra sliders into an airtight container and stash them in the fridge, where they’ll stay good for 2 to 3 days. When you’re ready to eat them again, I recommend reheating in the oven or air fryer rather than the microwave.

A quick 5 minutes at 350 degrees F crisps the rolls back up and melts the cheese again, while the microwave tends to leave everything a little soft.

If you know you won’t get through all 12 in a few days, these freeze pretty well, too. Wrap them individually in foil or plastic wrap, then store them in a freezer bag for up to a month. Thaw them in the fridge overnight before reheating, and they’ll taste nearly as good as the day you made them.

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Maple Butter Chicken Bacon Sliders

Maple bacon chicken sliders come together in about 10 minutes with precooked chicken strips, Gouda, and Hawaiian rolls. Easy game-day food, made ahead.

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 616kcal

Author Annie

Ingredients

• 12 Hawaiian rolls
• 5 tablespoons butter melted
• ¼ cup maple syrup
• 8 breaded chicken strips chopped
• 10 slices bacon cooked
• 5 slices Gouda cheese

Instructions

• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
• Cook the chicken strips following the package directions and dice them into small pieces.
  8 breaded chicken strips
• Leave the rolls connected and place on the baking sheet. Taking a bread knife cut the rolls horizontally. Set the top half aside.
  12 Hawaiian rolls
• Mix the melted butter and maple syrup together and brush some of it on the bottom half of the rolls. Add the chicken pieces on top, the bacon and then the cheese.
  5 tablespoons butter, ¼ cup maple syrup, 10 slices bacon, 5 slices Gouda cheese
• Place the top half of the rolls back on and brush the tops of the rolls with the maple butter. Bake in the oven for 10 minutes or until the tops are golden brown.
• Let the sliders cool for a couple minutes, then cut between each roll to separate them into individual sliders.

Notes

• You can assemble these sliders completely (minus the final baking step), cover them tightly with foil, and stash them in the fridge for up to 4 hours before you need them. When guests arrive, put them in the oven and brush on the maple butter.
• Breaded chicken strips give you a crispy texture contrast, but shredded rotisserie chicken works just as well and cuts down on prep time even more. Just make sure whatever chicken you use is already cooked.
• Whatever chicken you use, chop it finely. 
• Switch up the cheese if you like. Cheddar works great if you want something sharper, Swiss adds a milder flavor, and pepper jack gives you a nice kick.
• Use a sharp serrated knife to cut the individual sliders apart after baking. A dull knife will squash them and pull out all that melty cheese and filling.

Nutrition

Calories: 616kcal | Carbohydrates: 40g | Protein: 31g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 140mg | Sodium: 769mg | Potassium: 383mg | Sugar: 17g | Vitamin A: 466IU | Vitamin C: 1mg | Calcium: 198mg | Iron: 0.5mg

The post Easy Maple Bacon Chicken Sliders for a Crowd appeared first on Upstate Ramblings.

I make this casserole on those evenings when my brain has completely checked out, but my family still expects to be fed. It’s one of those recipes I can pull together without thinking too hard, and it only takes 40 minutes from start to finish.

I love how ridiculously simple this recipe is. The noodles absorb all that savory beef and onion flavor while they simmer, and it is all baked together until it’s bubbling and irresistible.

Casseroles sometimes can be bland or boring, but this one isn’t. The onions caramelize just enough to add sweetness, the peas bring a pop of color and freshness, and that layer of melted cheese on top? It browns up in the oven and gets those crispy edges everyone loves.

I’ll walk you through the whole process step by step, plus some easy swaps if you want to change things up. You will love this budget-friendly meal that uses pantry staples and is perfect for both busy weeknights and a Sunday supper.

Ingredient Notes

For exact amounts needed see the recipe card below

• Ground beef.
• Onion
• Cream of mushroom soup
• Milk
• Seasonings: Season the casserole with garlic salt, onion powder, and pepper.
• Egg noodles
• Frozen peas
• Cheddar cheese

How to Make Amish Country Casserole

1. Preheat your oven to 350 degrees F. Grab a 9×13-inch baking dish and spray it with non-stick cooking spray, then set it aside. 
2. In a large skillet, over medium to high heat, add the ground beef and diced onion. Cook until the beef is fully browned and no pink remains, breaking it up with a wooden spoon as you go. This usually takes about 7-8 minutes. Once it’s cooked through, drain off the excess grease. 
3. In a medium bowl, combine the milk, cream of mushroom soup, garlic salt, onion powder, and pepper. Stir until everything is well blended and smooth. 
4. Pour the milk mixture into the pan with your cooked beef and onions. Then add the uncooked egg noodles and frozen peas right into the pan. Stir everything together until the noodles and peas are evenly distributed.
5. Pour the entire mixture into your prepared 9×13-inch baking dish and spread it around evenly. Cover the top tightly with aluminum foil. Bake for 25 minutes. The foil keeps all that moisture locked in so the noodles cook perfectly.
6. After 25 minutes, carefully remove the dish from the oven and take off the foil. Sprinkle the shredded cheddar cheese evenly over the top of the casserole. Put it back in the oven, uncovered this time, and bake for another 5-8 minutes until the cheese is melted and bubbly. 
7. Let the casserole sit for about 5 minutes before serving.

Serving Ideas

Amish Country Casserole is a complete meal on its own, but I love pairing it with simple sides that complement its creamy, cheesy goodness. Crusty bread is my favorite side here. I’ll grab a loaf from the bakery section and slice it thick for soaking up every last bit of that creamy sauce.

A crisp green salad with a tangy vinaigrette also cuts through the richness beautifully. I’m talking about something straightforward: mixed greens, a few sliced cucumbers with a basic oil-and-vinegar dressing. Steamed broccoli or roasted green beans also make a nice side dish.

How to Store

You can store leftovers in an airtight container and refrigerate for 2 to 3 days. To reheat a single serving, the microwave is your quickest option.

For larger portions or if you’re feeding the whole family again, put the casserole back into a 350-degree F oven for about 10 to 15 minutes, covered with foil.

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Amish Country Casserole

Amish Country Casserole is a cozy, budget-friendly dinner with ground beef, egg noodles, peas, and melted cheddar. It is a simple 40-minute comfort food classic.

Course Main Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 691kcal

Author Annie

Ingredients

• 1 pound ground beef
• 1 onion diced
• 1 ¼ cup milk
• 1 can cream of mushroom soup 10 ounces
• 1 teaspoon garlic salt
• 1 teaspoon onion powder
• 1 teaspoon pepper
• 1 cup egg noodles uncooked
• 1 cup frozen peas
• 2 cups cheddar cheese shredded

Instructions

• Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with non-stick cooking spray and set aside. In a large pan, add the ground beef and onion, and cook over medium to high heat until the beef is fully cooked. Drain any grease.
  1 pound ground beef, 1 onion
• In a medium-sized bowl, add the milk, cream of mushroom, garlic salt, onion powder, and pepper, and stir.
  1 ¼ cup milk, 1 can cream of mushroom soup, 1 teaspoon garlic salt, 1 teaspoon onion powder, 1 teaspoon pepper
• Add the milk mixture to the pan with the beef and onions. Then add the egg noodles and peas, stirring. Pour everything in the baking dish and spread it around evenly.
  1 cup egg noodles, 1 cup frozen peas
• Cover the top of the baking dish with foil and bake for 25 minutes. Once the 25 minutes are up, remove from the oven and sprinkle the cheese all over the top. Place in the oven uncovered for about 5-8 minutes.
  2 cups cheddar cheese

Notes

• This casserole is very forgiving. You can start with frozen ground beef or frozen onions. Skip the peas or toss in some frozen corn or diced carrots. The casserole is flexible enough to handle whatever you throw at it.
• You can also switch up the cheese. Monterey Jack offers a milder flavor, or try a Mexican cheese blend if you want a little unexpected kick.
• If you want to get a head start on dinner, you can assemble the entire casserole the night before, cover it tightly with foil, and refrigerate it. Just add about 5-10 extra minutes to the covered baking time since you’re starting with a cold dish.
• You can also make this in a Dutch oven and put it straight in the oven, skipping the casserole dish and making it a one-pot meal.
• Ground turkey or ground chicken also work well in this recipes if you want to lighten things up.

Nutrition

Calories: 691kcal | Carbohydrates: 24g | Protein: 42g | Fat: 47g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 1602mg | Potassium: 724mg | Fiber: 3g | Sugar: 7g | Vitamin A: 976IU | Vitamin C: 17mg | Calcium: 540mg | Iron: 4mg

The post Amish Country Casserole Is A Cozy Ground Beef Classic appeared first on Upstate Ramblings.

These 15 canned pumpkin dessert recipes keep prep short, use familiar ingredients you probably already have, and come together fast enough for last-minute dessert plans. There’s a mix here for baking ahead of a fall get-together or just using up an open can before it turns. Pick one and grab a bowl.

Pumpkin Dump Cake

Pumpkin dump cake layers canned pumpkin with cake mix for a hands-off baked dessert. It is a solid pick for this collection when you need something simple for sharing with a crowd.
Get the Recipe: Pumpkin Dump Cake

Pumpkin Cake Mix Cookies

Cake mix, canned pumpkin, and chocolate chips create soft cookies with only three main ingredients. This recipe is one of the easiest ways to turn a can of pumpkin into a quick homemade dessert.
Get the Recipe: Pumpkin Cake Mix Cookies

Pumpkin Pie Milkshake

A canned pumpkin milkshake turns leftover puree into a cold, creamy dessert in minutes. It fits this easy pumpkin dessert collection because the ingredients come together in a blender with no baking required.
Get the Recipe: Pumpkin Pie Milkshake

Pumpkin Oatmeal Chocolate Chip Cookies

Canned pumpkin gives these oatmeal chocolate chip cookies a soft center and seasonal spice. They are an easy choice for the collection since one bowl of dough makes a casual dessert or lunchbox treat.
Get the Recipe: Pumpkin Oatmeal Chocolate Chip Cookies

Pumpkin Apple Cake

Pumpkin puree and chopped apples keep this cake tender while adding familiar fall flavor. As one of the simpler canned pumpkin desserts, it works well for potlucks, coffee breaks, or an after-dinner slice.
Get the Recipe: Pumpkin Apple Cake

Pumpkin Cheesecake

This no-bake pumpkin cheesecake pairs canned pumpkin puree with a spiced gingersnap crust and a smooth cream cheese filling. It earns its place in this list by delivering a make-ahead dessert without turning on the oven.
Get the Recipe: Pumpkin Cheesecake

Chocolate Chip Pumpkin Muffins

These pumpkin muffins use canned puree for a fluffy texture, with chocolate chips in every bite. The straightforward batter makes them a practical dessert for busy days and weekend baking.
Get the Recipe: Chocolate Chip Pumpkin Muffins

Blueberry Pumpkin Bread

Blueberries bring a bright pop of fruit to this canned pumpkin quick bread. Since it uses a simple loaf-pan method, it is an approachable dessert that also works for snacking throughout the week.
Get the Recipe: Blueberry Pumpkin Bread

Pumpkin Pie Crescent Rolls

Refrigerated crescent dough and canned pumpkin filling make these pastries quick to assemble. They belong in an easy dessert roundup because they bake in about 30 minutes and need very little prep.
Get the Recipe: Pumpkin Pie Crescent Rolls

Pumpkin Chocolate Chip Bread

Canned pumpkin keeps this chocolate chip bread moist and tender, while the chocolate adds a familiar sweetness. The simple quick-bread format makes it a reliable option for beginner bakers and busy schedules.
Get the Recipe: Pumpkin Chocolate Chip Bread

Pumpkin Snickerdoodles

Pumpkin puree gives these snickerdoodles a soft, chewy texture and extra spice. They fit the theme because the dough is easy to mix and turns canned pumpkin into a shareable cookie dessert.
Get the Recipe: Pumpkin Snickerdoodles

Pumpkin Donuts

These air-fried pumpkin donuts use canned puree and finish with a coating of pumpkin spice sugar. They make a fun, low-mess dessert when you want donuts without dealing with a pot of frying oil.
Get the Recipe: Pumpkin Donuts

Pumpkin Cream Cheese Muffins

Canned pumpkin and a cream cheese center give these muffins the feel of a coffee-shop bakery treat. They are easy enough for home baking and work well as a dessert or afternoon snack.
Get the Recipe: Pumpkin Cream Cheese Muffins

Mini Pumpkin Tiramisu

Mini pumpkin tiramisu layers canned pumpkin mascarpone cream with coffee-soaked ladyfingers for individual desserts. The assembled cups look polished, yet they require no complicated baking steps.
Get the Recipe: Mini Pumpkin Tiramisu

Pumpkin Cheesecake Trifle

This pumpkin cheesecake trifle uses canned pumpkin, prepared angel food cake, whipped topping, and pecans in simple layers. It is a convenient make-ahead dessert that brings a dressed-up look to the table.
Get the Recipe: Pumpkin Cheesecake Trifle

The post 15 Easy Canned Pumpkin Desserts Anyone Can Make appeared first on Upstate Ramblings.

Most of them are one pot or one pan, which means less standing at the stove and less to wash after. There’s a mix here for feeding friends on a Sunday or settling in solo on a Tuesday. Pick one, get it going, and let fall evenings give you a reason to slow down.

Cracker Barrel Meatloaf

This copycat Cracker Barrel meatloaf brings a familiar diner-style dinner to the fall table with seasoned ground beef and a hearty baked finish. Serve it with mashed potatoes or green beans for a simple family meal that feels right on a cool evening.
Get the Recipe: Cracker Barrel Meatloaf

Italian Mushroom Stew

This rustic Italian mushroom stew is built for fall dinners, with earthy mushrooms and a rich broth spooned over Italian bread. It is a relaxed stovetop meal that works well for meatless nights or as a filling side dish.
Get the Recipe: Italian Mushroom Stew

Crock Pot Chicken Spaghetti

Crock-Pot chicken spaghetti combines tender chicken, pasta, and a creamy cheese sauce in one crowd-friendly dinner. The slow cooker handles most of the cooking, making it a practical pick for busy fall weeknights.
Get the Recipe: Crock Pot Chicken Spaghetti

Slow Cooker Chicken Pot Roast

Chicken thighs, vegetables, and gravy give this slow cooker chicken pot roast the feel of a classic fall supper. With little prep needed, it is an easy way to put a full dinner on the table after a long day.
Get the Recipe: Slow Cooker Chicken Pot Roast

Stuffed Cabbage Casserole

This stuffed cabbage casserole brings together cabbage, ground beef, rice, and tomato sauce in a hearty baked dish. It has the familiar flavor of cabbage rolls without the extra assembly, so it works nicely for weeknight dinners and leftovers.
Get the Recipe: Stuffed Cabbage Casserole

Cracker Barrel Chicken and Broccoli Bake

This copycat chicken and broccoli bake pairs juicy chicken with cheddar sauce and a buttery cracker topping. The slow cooker keeps prep simple, making it a comforting choice for a fall family dinner.
Get the Recipe: Cracker Barrel Chicken and Broccoli Bake

Chicken Pot Pie with Biscuits

Creamy chicken and vegetables sit beneath cheesy, garlicky biscuits in this pot pie shortcut. It gives a classic cold-weather dinner a practical update that is easy enough for a weeknight.
Get the Recipe: Chicken Pot Pie with Biscuits

Fried Ham & Cabbage

Leftover ham and tender cabbage turn into a savory skillet dinner in about 30 minutes. This one-pan recipe is a smart fall option when you need something filling without a long ingredient list.
Get the Recipe: Fried Ham & Cabbage

Chicken and Dumplings

Tender chicken, soft dumplings, and creamy broth make this copycat chicken and dumplings recipe a natural fit for chilly fall nights. It is a classic sit-down dinner that feels special without requiring complicated steps.
Get the Recipe: Chicken and Dumplings

Swedish Meatballs

These tender Swedish meatballs are covered in creamy gravy for a dinner that pairs well with noodles, rice, or mashed potatoes. They bring a familiar comfort-food feel to fall meals while staying simple enough for a weeknight.
Get the Recipe: Swedish Meatballs

Slow Cooker Chicken Tikka Masala

Slow cooker chicken tikka masala brings tender chicken and a richly spiced sauce to the dinner table with no browning required. It is an easy fall dinner for nights when takeout sounds tempting but staying in sounds better.
Get the Recipe: Slow Cooker Chicken Tikka Masala

Slow Cooker Beef Stew

Tender beef, bacon, red wine, and vegetables cook low and slow in this hearty beef stew. It is made for fall evenings, and the dump-and-go method keeps hands-on work to a minimum.
Get the Recipe: Slow Cooker Beef Stew

Slow Cooker Pork Chops and Stuffing

Pork chops and savory stuffing cook together in the slow cooker for a filling fall dinner. This hands-off meal is especially helpful on busy days when you still want a classic meat-and-potatoes style plate.
Get the Recipe: Slow Cooker Pork Chops and Stuffing

Slow Cooker Tuscan Chicken

Tender chicken cooks in a creamy Tuscan-style sauce for an easy dinner with restaurant-inspired flavor. The slow cooker does the heavy lifting, making this a solid choice for a relaxed fall weeknight.
Get the Recipe: Slow Cooker Tuscan Chicken

Mississippi Pot Roast

Mississippi pot roast turns a few simple ingredients into tender beef and rich gravy after a day in the slow cooker. It is a dependable fall dinner for serving over mashed potatoes, noodles, or rice.
Get the Recipe: Mississippi Pot Roast

Baked Tortellini

Baked tortellini layers sausage, marinara, pasta, and melted cheese into a no-stress casserole dinner. It comes together quickly and has the hearty, shareable feel that fits a busy fall evening.
Get the Recipe: Baked Tortellini

French Onion Ravioli

Ground beef, ravioli, onions, and melted Swiss cheese make this slow cooker meal rich and filling. Its hands-off method and French onion-inspired flavor make it a strong pick for cozy fall dinners.
Get the Recipe: French Onion Ravioli

Turkey Chili

Ground turkey, beans, and fire-roasted tomatoes make this chili a hearty dinner that is ready in about 40 minutes. It brings big flavor to fall weeknights while keeping the prep straightforward.
Get the Recipe: Turkey Chili

Slow Cooker White Chicken Chili

Shredded chicken, beans, green chiles, and cream cheese make this white chicken chili creamy and filling. Since everything cooks together in the slow cooker, it is an easy choice for a laid-back fall dinner.
Get the Recipe: Slow Cooker White Chicken Chili

Slow Cooker Swiss Steak

Cube steak becomes tender after cooking low and slow in a rich tomato gravy. This budget-friendly dinner has the kind of stick-to-your-ribs feel that belongs on a fall dinner list.
Get the Recipe: Slow Cooker Swiss Steak

The post 20 Fall Comfort Food Recipes for Cozy Dinners appeared first on Upstate Ramblings.

I’ll admit I failed at cooking salmon at home for years. I’d wander off and turn it to cardboard, or pull it too early and stand there second-guessing myself. And let’s face it, salmon is too expensive to cook poorly. Cook it a minute too long, and it goes from tender to dry.

That’s the part I’m fixing in this post. I’ll tell you exactly how long to cook it by size, and the one thing that dries out more salmon than anything else. I used to pull the fish straight at 145°F as every recipe told me to, and it was fine, just never quite as tender as I wanted. Once I started pulling it a little earlier and letting it finish on its own, my salmon went from fine to amazing.

Now, salmon isn’t the cheapest thing in my grocery cart, I’ll give you that. But for a meal this fast, this good for you, and this hard to mess up, it’s a splurge worth making. It’s loaded with protein, goes well with whatever veggie you’ve got on hand, and it makes a regular weekday feel a little more put-together.

Below, I’ll walk you through the whole thing, from the quick prep to a chart with the exact time and temp, my trick for keeping it juicy, and a few easy ways to switch up the flavor. This one is as easy as it sounds, and it’s become one of our regular weeknight dinners.

Ingredient Notes

For exact amounts needed see the recipe card below

• Salmon: Wild or farmed salmon both work here with no changes to the recipe or the cook time. Wild salmon costs more and has a slight nutrition edge, but farmed is a fine budget swap, and this method works the same either way.
• Paprika
• Salt
• Pepper

How to Make Air Fryer Salmon

1. Pat the salmon dry with a paper towel and set it on a cutting board, skin side down. Trim it into pieces if it needs to fit your air fryer basket. There’s no need to remove the skin.
2. Mix the paprika, salt, and pepper in a small bowl, then sprinkle evenly over the fillets. No oil needed.
3. Line the air fryer basket with a sheet of parchment paper made for air fryers, the kind with holes so air still moves through. It keeps the skin from sticking and makes cleanup faster.
4. Preheat the air fryer to 400 degrees F, then place the salmon in the basket skin-side down. Leave a little space between pieces so air can move around all sides.
5. Air fry for 8 to 10 minutes for a 1-pound fillet. There is no need to flip it during cooking.
6. Check doneness with an instant-read thermometer in the thickest part. Pull it at 135°F to 140°F for a tender result that finishes cooking as it rests, or let it go to 145°F if you’d rather reach the FDA’s fully cooked mark before you pull it. If it needs more time, add it back for 1 to 2 minutes at a time.

Serving Ideas

Once it’s out of the air fryer, the salmon should be a little crisp on the edges and flake easily in the center. I leave the skin on when I serve it, since the meat comes right off with a fork.

My go-to side is something fast, like snap peas, or a green salad, with lemon slices squeezed right over the top. When I want a starch, I use instant rice so the whole meal comes together in about the same time as the salmon does.

If there’s room left in the basket, asparagus cooks in almost the same amount of time as the salmon. I’ll add a few spears right alongside it and call dinner done.

How to Store

Store leftover salmon in the fridge for 2 to 3 days. I don’t think salmon reheats well as a stand-alone piece of fish, so I usually eat leftovers cold, tossed into a salad, or stirred into a quick dish like fried rice.

If you do want to reheat it, go low instead of blasting it on high heat. A 300°F air fryer for 3 to 4 minutes, or a low oven, gets it hot again without drying it out. Skip the microwave if you can; it tends to turn already-cooked salmon rubbery.

Flavor Variations

It’s easy to change up this recipe by swapping the spice mix. Some other seasonings that work well on salmon:

• Cajun seasoning
• Lemon pepper
• Old Bay
• Chili powder
• Everything bagel seasoning
• Seasoned salt

How Long to Air Fry Salmon

For the 1-pound fillet in this recipe, air fry at 400°F for 8 to 10 minutes. No need to flip it. Smaller or larger pieces need less or more time, so use this as your starting point:

These are starting points, not a guarantee, because fillets aren’t cut evenly. A thin tail-end piece cooks faster than a thick center-cut piece even if they weigh the same, so check the thinner ones a minute or two early.

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Air Fryer Salmon Recipe

Cook salmon in air fryer at 400°F for about 8 to 10 minutes for a 1 pound fillet. Skin on or off works, and it's on the table in about 13 minutes total.

Course Main Dish

Cuisine American

Keyword salmon

Prep Time 3 minutes minutes

Cook Time 10 minutes minutes

Total Time 13 minutes minutes

Servings 4

Calories 163kcal

Author Annie

Ingredients

• 1 pound salmon cut into 2-4 portions
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

• If necessary trim the salmon into pieces that will fit in your air fryer basket. There is no need to remove the skin.
  1 pound salmon
• Put the salmon skin side down on a cutting board. Mix the paprika, salt and pepper and sprinkle it over the top of the fish.
  1 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon pepper
• Put a sheet of parchment paper (with holes) in the bottom of the air fryer. You can make this without parchment paper, but it simplifies cleanup and keeps the salmon skin from sticking to the basket.
• Transfer the salmon fillets to the air fryer basket, skin side down. Cook at 400 degrees F for 8 minutes. There is no need to flip the salmon during the cooking time.
• Check the salmon with an instant-read thermometer. For a tender, moist result, pull it at 135°F to 140°F. If you don't have a thermometer pull it when it flakes easily with a fork.
• If it isn’t done air fry it at 400 F for another 1-2 minutes until it is done.

Video

Notes

• Pat the salmon dry before you season it. Any extra moisture on the surface keeps it from crisping the way it should.
• Preheat the air fryer before the salmon goes in. I skip preheating for some recipes, but not this one; it keeps the times above accurate.
• Don’t crowd the basket. If fillets are touching, cook them in two batches so air can actually move around each piece.
• Use an instant-read thermometer if you have one. It’s the fastest way to stop guessing, and guessing is how you end up overcooking. Salmon is too expensive to risk overcooking.
• I recommend pulling the salmon at 135°F to 140°F on an instant-read thermometer, stuck into the thickest part of the fillet. Let it rest for a minute or two on a plate. It’ll finish climbing to the fully-cooked temperature (145°F) on its own, and it comes out noticeably more tender.

Nutrition

Serving: 1g | Calories: 163kcal | Carbohydrates: 0.4g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 62mg | Sodium: 341mg | Potassium: 569mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 292IU | Vitamin C: 0.01mg | Calcium: 15mg | Iron: 1mg

The post Salmon in Air Fryer (So It Never Turns Out Dry) appeared first on Upstate Ramblings.

Some nights, chicken and pasta feels like a cop-out. Same shape, same beige, same shrug from everyone at the table. This easy slow cooker recipe fixes that, because it is anything but boring.

Now I get that a cream sauce in a slow cooker sounds like it could be a setup for disaster. You worry about mushy pasta or a sauce that breaks into a greasy, grainy mess. But it isn’t really complicated, and I walk you through exactly how to make sure you end up with perfectly cooked pasta and rich and creamy Cajun Alfredo sauce.

This recipe is foolproof enough that I don’t think twice about starting it before I leave the house for the day. It feeds 6, it’s genuinely one pot, and your hands-on time is maybe 10 minutes. Toss everything in, walk away, then come back later to stir in the pasta and cheese. It’s turned into a real family favorite at my house when the last thing I want to do is stand over a stove.

Keep reading and I’ll show you how to build this slow cooker cajun chicken pasta step by step, how to keep the cream sauce smooth and the pasta from turning to mush, and answers to the questions readers ask most about it. It gets on the table with very little attention from you, and everyone at my table asks for it again.

Ingredient Notes

For exact amounts needed see the recipe card below

• Boneless chicken breasts: Boneless skinless chicken thighs work fine here too, if that’s what you have.
• Heavy cream
• Butter
• Chicken broth
• Cajun seasoning
• Paprika
• Garlic
• Frozen peppers and onions: I use the frozen mix as a shortcut, but fresh chopped peppers and onions works too.
• Andouille sausage: This is what gives the dish its real kick. If you want less heat, swap it for kielbasa or another mild sausage.
• Parmesan cheese: For the best results use freshly grated parmesan cheese.
• Penne pasta: Any short pasta works here, like rigatoni, farfalle, or bowtie. It goes in uncooked near the end of cooking, not at the start, so it doesn’t turn to mush.
• Salt
• Black pepper

How to Make Creamy Crockpot Cajun Chicken Pasta

1. Put the chicken, heavy cream, butter, and broth into the slow cooker. Sprinkle on the Cajun seasoning, paprika, and garlic.
2. Then, add the peppers, onions, and sausage. Cover it up and let it cook on low for 4-6 hours.
3. Take the chicken out, slice it, and refrigerate it.
4. Add the pasta, making sure to push it down under the liquid in the slow cooker. Let it cook for 30 minutes.
5. Add the shredded Parmesan and put the chicken back in. Stir, cover, and let it sit for a few minutes to heat the chicken back up and thicken the sauce.

Serving Ideas

My favorite way to serve this is straight out of the slow cooker, family style, with the insert set right in the middle of the table so everyone can help themselves.

This cajun chicken pasta crockpot dinner is rich enough that a simple, crunchy green salad on the side balances it out. Garlic bread or cornbread works too, since there’s plenty of sauce left in the pot worth mopping up.

How to Store

Move leftovers to an airtight container and refrigerate. They’ll keep for 3 to 4 days. You can freeze this dish too. Portion it into freezer-safe containers or gallon bags and use it within 2 to 3 months.

To reheat, thaw frozen portions in the refrigerator overnight, then microwave in short bursts, stirring in between, until hot. The pasta soaks up sauce as it sits, so leftovers reheat drier than they started. Stir in a splash of cream or broth before you microwave it to loosen the sauce back up.

Avoiding Common Mistakes

How to Reduce the Spiciness

You can turn the heat down without losing the flavor. Swap the andouille for a milder sausage, like kielbasa or Italian sausage, or leave the sausage out completely.

Or cut the Cajun seasoning back to 1 teaspoon. Put a bottle of Louisiana hot sauce on the table so anyone who wants more heat can add it themselves.

How to Make Sure Your Pasta Doesn’t Get Mushy

The most important way to prevent mushy pasta is to add it for only the last 30 minutes of slow cooking time. If you add it any earlier it will turn mushy by the time everything else is done.

You can also cook the pasta separately and just stir it into the slow cooker to heat it up for a few minutes when you are ready to serve dinner.

Making the Perfect Creamy Cajun Sauce

Making a creamy sauce that uses dairy in the slow cooker can be frustrating, because there are a few common mistakes that can make the sauce grainy or broken. Here is how to prevent that.

• Always use full-fat heavy cream, not a lighter substitute. Low-fat cream is more likely to curdle or split over the long cook time, and once that happens there’s no fixing it.
• Cook this recipe (and any crockpot recipe which uses heavy cream) on low, not on high. Slow cookers vary, and some get too hot for dairy products.
• Grate the Parmesan yourself instead of using the pre-shredded bag kind. The anti-clumping coating on bagged Parmesan can turn a sauce grainy instead of smooth.

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Crockpot Cajun Chicken Pasta

Creamy crockpot Cajun chicken pasta with andouille sausage and penne in a spicy Parmesan sauce. Barely any hands-on time, feeds 6, no mushy pasta.

Course Main Course

Cuisine American

Keyword slow cooker

Prep Time 10 minutes minutes

Cook Time 4 hours hours 30 minutes minutes

Total Time 4 hours hours 40 minutes minutes

Servings 6

Calories 974kcal

Author Annie

Ingredients

• 2 boneless skinless chicken breasts
• 2 cups heavy cream
• 2 tablespoons butter
• 1 can chicken broth 14.5 ounces
• 1 tablespoon Cajun seasoning
• 1 teaspoon paprika
• 3 cloves garlic minced
• 1 cup frozen peppers and onions or fresh
• 14 ounces andouille sausage sliced into rounds
• 1 ½ cups Parmesan shredded
• 1 pound penne pasta
• Salt and pepper to taste

Instructions

• Put the chicken, heavy cream, butter, and broth in your slow cooker.
  2 boneless skinless chicken breasts, 2 cups heavy cream, 2 tablespoons butter, 1 can chicken broth
• Sprinkle the Cajun seasoning and paprika all over. Add the garlic, pepper and onions. Then add the sliced sausage.
  1 tablespoon Cajun seasoning, 1 teaspoon paprika, 3 cloves garlic, 1 cup frozen peppers and onions, 14 ounces andouille sausage
• Cover and cook on low for 4-6 hours, until the chicken is cooked through and reaches 165 degrees F.
• Remove the chicken, slice it into bite-sized pieces, and refrigerate it.
• Add the pasta, stir and cover. Let the pasta cook for 30 minutes until tender.
  1 pound penne pasta
• Add the parmesan cheese and the chicken back to the slow cooker. Stir to combine. Then cover and let it cook for a few minutes.
  1 ½ cups Parmesan
• Season with salt and pepper to taste.
  Salt and pepper to taste

Notes

• You can use any sausage you like if Andouille is too spicy for you.
• You can also use boneless, skinless chicken thighs.
• Use full-fat heavy cream, not a lighter substitute. Low-fat cream is more likely to curdle or split over the long cook time, and once that happens there’s no fixing it.
• Uncooked pasta only needs about 30 minutes in the hot sauce, so add it near the end, not at the start.
• If your sauce looks thin or soupy after the pasta cooks, don’t worry. Let it sit on the warm setting for 15 to 20 minutes, or stir in a little extra Parmesan, and it’ll thicken up.
• You can use cheddar cheese or pepper jack instead.
• Leave out the peppers and onions, or use fresh instead of frozen, if that’s what you have on hand.
• If you don’t have Cajun seasoning, you can mix your own with paprika, cayenne, garlic powder, pepper, and oregano, or use Creole seasoning as a close stand-in.
• Cook this recipe (and any crockpot recipe which uses heavy cream) on low, not on high. Slow cookers vary, and some get too hot for dairy products.
•  

Nutrition

Calories: 974kcal | Carbohydrates: 67g | Protein: 43g | Fat: 60g | Saturated Fat: 31g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 199mg | Sodium: 1244mg | Potassium: 766mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4259IU | Vitamin C: 6mg | Calcium: 391mg | Iron: 3mg

The post Creamy Crockpot Cajun Chicken Pasta (Slow Cooker Recipe) appeared first on Upstate Ramblings.