It’s my go-to for holiday mornings and any weekend when I want a hot breakfast without standing at the stove. On Christmas, you can put this together on Christmas Eve and let it bake while everyone opens their presents.

The bread soaks up the eggs and milk, so it bakes into something closer to a savory bread pudding than a plain egg bake. The sausage adds salty, peppery flavor to every bite, and the cheese melts through the layers and browns on top. If you can brown sausage and whisk eggs, you can make this.

And sure, sometimes prepping the night before seems like just one more chore on your list. But it takes about 15 minutes, and you’ll thank yourself at 8 a.m. when breakfast is already in the oven, the kitchen’s clean, and you get to enjoy the morning with your family.

Below, you’ll find step-by-step instructions, easy swaps for different meats and cheeses, how to tell when it’s done, and how to store and reheat leftovers. This one feeds a crowd without keeping you out of the conversation, and that’s what a holiday morning needs.

Ingredient Notes

For exact amounts needed see the recipe card below

• Breakfast sausage: Regular breakfast sausage works fine, but I usually use for spicy.
• Ham: Diced deli ham or leftover baked ham both work here.
• French or Italian bread: Cube it the day before if you can. Slightly dried-out bread soaks up the egg mixture better than soft, fresh bread, so day-old is a good choice.
• Eggs
• Milk
• Seasoning: Season the eggs with garlic powder, onion powder, salt, and black pepper.
• Cheddar cheese
• Parsley: Optional

How to Make Sausage Breakfast Casserole

1. Grease a 9×13-inch baking dish with nonstick spray. If you didn’t cube the bread ahead of time, do it now so it’s ready to go. Preheat the oven to 350°F if you aren’t prepping the casserole ahead of time.
2. Cook the sausage in a large skillet over medium heat, breaking it into small crumbles as it browns. Drain it well, since leftover grease pooling under the bread is one of the main reasons a casserole ends up soggy instead of set.
3. Spread the bread cubes in an even layer across the bottom of the dish, then scatter the sausage and ham over it and sprinkle on 1 ½ cups of the cheddar. Save the remaining cheese for the top.
4. Whisk the eggs, milk, garlic powder, onion powder, salt, and pepper in a large bowl until slightly frothy, then pour evenly over everything in the dish.
5. Press the bread down gently with a spatula or the back of a spoon so it’s sitting in the egg mixture instead of floating on top. Give it a minute and press again if the top pieces still look dry. Top the casserole with the last ½ cup of cheddar.
6. You can bake the casserole now or cover it and refrigerate it overnight.
7. When you are ready to bake it, bake at 350°F for 40 to 45 minutes, until the center is set (not jiggly) and the top is golden. If it is cold from the refrigerator, add 5 to 10 minutes to the cook time. Once done, let it rest for 5 to 10 minutes before you cut into it. That short rest lets the eggs finish setting so your slices hold together instead of running. Sprinkle on the parsley if you’re using it.

How Long to Bake Breakfast Casserole with Sausage

At 350°F, this casserole needs 40 to 45 minutes when it goes into the oven fresh. If you assembled it the night before and it’s coming straight from the fridge, add 5 to 10 more minutes since it’s starting cold.

Either way, check it for doneness the same way. The center should be set with no wet egg pooling when you press it, and a knife inserted in the middle should come out clean. If you have an instant-read thermometer, 160°F in the center tells you it’s fully cooked, since that’s the safe temperature for both eggs and ground sausage.

Serving Ideas

This one’s made for a table full of people, so I keep the sides simple and let the casserole do the work. A big bowl of fresh fruit on the side adds some color and cuts through all that cheese without any extra cooking on your part.

For a bigger holiday spread, I’ll add a basket of biscuits or toast and a pitcher of orange juice, then let everyone build their own plates. Leftover squares also make a solid grab-and-go breakfast for the next couple of mornings, which comes in handy when you’ve got a full house for more than one day.

How to Store and Make-Ahead

Store leftovers in an airtight container in the fridge for 2 to 3 days. Reheat individual slices in the microwave in 30-second bursts until hot in the middle, or cover a larger portion with foil and heat in a 350°F oven until hot all the way through.

This is a real make-ahead recipe, not just a “technically you could” one. Assemble the whole thing the night before, right up add the cheese on top, then cover it tightly and refrigerate it overnight. In the morning, you uncover it and put it in the oven, adding 5 to 10 extra minutes to the bake time.

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Sausage Breakfast Casserole

Make this sausage breakfast casserole the night before in 15 minutes. Bread, sausage, ham, eggs, and cheddar bake up puffed and golden in the morning.

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 1184kcal

Author Annie

Ingredients

• 1 pound breakfast sausage
• 1 cup diced ham
• 6 cups French bread or Italian bread cubed
• 8 large eggs
• 2 cups whole milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 cups shredded cheddar cheese
• 1 tablespoon chopped fresh parsley optional

Instructions

• Preheat the oven to 350°F if you aren’t prepping this ahead of time. Lightly grease a 9×13-inch baking dish with nonstick cooking spray.
• Cook the breakfast sausage in a large skillet over medium heat, breaking it apart as it cooks. Drain any excess grease. Spread the cubed bread evenly across the bottom of the prepared baking dish.
  1 pound breakfast sausage
• Sprinkle the cooked sausage and diced ham evenly over the bread. Sprinkle 1 ½ cups of the shredded cheddar cheese over the meat.
  1 cup diced ham, 2 cups shredded cheddar cheese
• In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper. Pour the egg mixture evenly over the casserole.
  8 large eggs, 2 cups whole milk, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ½ teaspoon black pepper
• Use a spatula to gently press the bread down into the egg mixture so it can soak up some of the liquid. Sprinkle the remaining ½ cup of cheddar cheese over the top.
  2 cups shredded cheddar cheese, 6 cups French bread or Italian bread
• You can bake the casserole now or cover it and refrigerate it overnight. If it is cold from the refrigerator, add 5 to 10 minutes to the cook time.
• Bake at 350°F for 40 to 45 minutes, or until the center is set and the top is golden. Let the casserole rest for 5 to 10 minutes before slicing. Sprinkle with fresh parsley before serving, if desired.
  1 tablespoon chopped fresh parsley

Notes

• If you only change one thing, use hot breakfast sausage. It adds just enough heat to wake up the whole dish.
• When checking for doneness, check the center, not the edges. The edges will look done well before the middle is, and the middle is where a casserole like this goes wrong. Slide a knife into the very center before you pull it out.
• If the top is getting darker than you’d like before the center sets, lay a piece of foil loosely over the dish for the rest of the bake.
• You can use bacon instead of ham, or just skip the ham.
• Switch up the cheese if you prefer. Pepper jack, Colby Jack or Monterey Jack melt nice and gooey. Swiss works too, especially with the ham. Keep the total at 2 cups, split the same way (1 ½ cups in the middle, ½ cup on top), so the casserole still sets up the same.
• If you add vegetables like peppers, onions, or spinach, saute them with the sausage. Raw vegetables release water as they bake, which will turn the casserole watery instead of set.

Nutrition

Calories: 1184kcal | Carbohydrates: 129g | Protein: 59g | Fat: 47g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 330mg | Sodium: 2708mg | Potassium: 711mg | Fiber: 5g | Sugar: 16g | Vitamin A: 940IU | Vitamin C: 2mg | Calcium: 532mg | Iron: 11mg

The post Sausage Breakfast Casserole (Easy Overnight Recipe) appeared first on Upstate Ramblings.

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A few minutes of prep is all this recipe takes, and then the slow cooker does the work. And I know a three-ingredient recipe can feel too easy to count as “real” cooking, but nobody circling the bowl is going to notice (or care) how little effort went into it.

I love making these for the holidays, but they are great for football Sundays too, or any time you don’t want to spend the whole party stuck at the stove. Once they are done, you can set the Crockpot on warm, and they will stay good for hours.

If you’re worried they’ll come out too sweet, don’t be. The cranberry sauce melts down into the BBQ sauce while it cooks, so you end up with a glaze that’s equal parts sweet and tangy, and it coats every single piece. And because it’s all sausage, it’s a high-protein appetizer, so people can actually snack and feel like they ate something instead of filling up on chips.

Below, I’ll walk you through the quick sear that makes all the difference, whether you grab jellied or whole-berry cranberry sauce, plus all my best tips. Whether you’re serving these on toothpicks at a party or keeping them warm for grazing all afternoon, they’re about as low-stress as party food gets.

Ingredient Notes

For exact amounts needed see the recipe card below

• Kielbasa
• BBQ sauce
• Cranberry sauce
• Oil

How to Make Slow Cooker Cranberry Kielbasa Bites

1. Heat a large skillet over medium-high heat and add the oil. Let it heat up before adding the sausage, so the pieces sear instead of steam.
2. While the pan heats, slice the kielbasa into rounds about half an inch thick. Much thicker and they take longer to heat through; much thinner and they get lost in the sauce.
3. Brown the sausage in batches, giving each round a little room. Don’t crowd the pan or they’ll steam instead of getting a good sear. A minute or two a side is plenty since the sausage is already cooked, so you’re just after some color and a little crisp edge.
4. Move the browned sausage into the slow cooker. Pour in the cranberry sauce and BBQ sauce, then stir to break up the cranberry sauce so it starts melting into the BBQ sauce right away.
5. Cover and cook on low for 4 hours, stirring once or twice along the way so every piece gets coated in the glaze.

Serving Ideas

I’ve set these out every way you can think of, and the toothpick-and-a-napkin route is hard to beat. Leave them right in the slow cooker with a little cup of toothpicks next to it and let people help themselves.

For a party spread, they go well next to meatballs, a cheese board, or anything else people can grab in one bite. On Thanksgiving, I put the slow cooker out mid-morning so there’s something hot and substantial to pick at while the turkey finishes and everyone’s circling the kitchen.

If you want to stretch them into a full meal, spoon the sausage and glaze over rice. It turns a party appetizer into an easy dinner without any extra work.

How to Store

Leftovers keep in the fridge for up to 4 days in an airtight container, and the glaze actually settles in nicely overnight. To reheat, heat them back up on the stovetop over low heat, in the microwave, or right back in the slow cooker if you’re feeding people again.

You can also make the whole batch a day ahead, then reheat it before your guests arrive, which is what I do when the day of an event is already busy. If you want to keep them longer, they freeze well for up to 3 months. Thaw in the fridge overnight and reheat gently.

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Slow Cooker Cranberry Kielbasa Bites

Slow cooker cranberry kielbasa bites need just 3 ingredients and a few hours to turn sticky and sweet. The easy holiday appetizer that feeds a crowd.

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 20

Calories 196kcal

Author Annie

Ingredients

• 28 ounces kielbasa 2 packages
• 12 ounces BBQ sauce note that this is probably not a whole bottle
• 14 ounces cranberry sauce either jellied or whole berry
• 1 tablespoon oil

Instructions

• Heat a large skillet over medium-high heat.
  1 tablespoon oil
• Chop the kielbasa into rounds about half an inch thick.
  28 ounces kielbasa
• Quickly brown the sausage in your skillet. Work in batches, don’t do it all at once.
• Put the browned sausage into a slow cooker. Add the cranberry sauce and BBQ sauce. Stir to break up the cranberry sauce a bit.
  14 ounces cranberry sauce, 12 ounces BBQ sauce
• Cover and cook on low for 4 hours. Stir once or twice during the cooking time.

Notes

• Don’t skip the sear if you have a few minutes. On a rushed day, you can dump everything in, and it still works, but the sear makes a difference.
• Break up the cranberry sauce as soon as it hits the pot. Whether it’s jellied or whole berry, stirring it at the start helps it melt into the BBQ sauce evenly instead of sitting in one clump.
• Pick your BBQ sauce with the sweetness in mind. Cranberry sauce is already sweet, so if you don’t want the whole pot going sugary, reach for a smoky or vinegar-forward BBQ sauce to balance it out.
• Have the toothpicks out before people arrive. These get sticky and disappear fast, so it helps to have everything ready to grab rather than scrambling once the crowd hits.
• Doubling is easy as long as your slow cooker has the room. Keep the cranberry-to-BBQ ratio the same, and you’re set. Brown the extra sausage in batches so you don’t crowd the pan.

Nutrition

Calories: 196kcal | Carbohydrates: 16g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 524mg | Potassium: 139mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

The post 3-Ingredient Slow Cooker Cranberry Kielbasa appeared first on Upstate Ramblings.

They work as a quick breakfast before work, a grab-and-go snack for the afternoon slump, or something to have on the counter when people stop by. Every one keeps things simple without cutting corners on flavor. And honestly, a fresh batch from your own oven just hits differently.

Chocolate Zucchini Muffins

These rich chocolate muffins pack shredded zucchini right into the batter, keeping every bite incredibly moist without giving away the secret. They’re a smart way to use up garden overflow and make a breakfast or snack that kids will actually get excited about.
Get the Recipe: Chocolate Zucchini Muffins

Air Fryer Blueberry Muffins

Your air fryer turns out golden, fluffy blueberry muffins in just 20 minutes — no oven preheating required. These are a go-to for busy mornings when you want something homemade without a big time commitment.
Get the Recipe: Air Fryer Blueberry Muffins

Ham and Cheese Muffins

Packed with savory ham, melted cheese, and a hint of whole grain Dijon mustard, these muffins work hard as both a breakfast and a lunchbox staple. They’re hearty enough to keep kids full and easy enough to throw together on a weekday morning.
Get the Recipe: Ham and Cheese Muffins

Apple Monkey Bread Muffins

These pull-apart muffins use refrigerator biscuits as the base, making them one of the easiest things you can put together with only six ingredients. Caramelized apples and a gooey coating make them feel like a special treat at breakfast or snack time.
Get the Recipe: Apple Monkey Bread Muffins

Bisquick Banana Muffins

Bisquick does the heavy lifting here so you can have bakery-style banana muffins on the table in just 20 minutes. Fluffy, moist, and loaded with real banana flavor, they’re a reliable pick for breakfast or an afternoon snack.
Get the Recipe: Bisquick Banana Muffins

Cherry Muffins

Fresh cherries and almonds come together in these moist, flavorful muffins that work just as well at breakfast as they do alongside dinner. Using fresh fruit gives them a brightness that you just don’t get from a box mix.
Get the Recipe: Cherry Muffins

Bisquick Blueberry Muffins

With Bisquick as your shortcut, you can have golden-topped blueberry muffins bursting with juicy berries on the table in about 30 minutes. They’re low-effort enough for a hectic weekday morning but good enough to serve at a weekend brunch.
Get the Recipe: Bisquick Blueberry Muffins

Chocolate Chip Pumpkin Muffins

Pumpkin keeps these muffins incredibly moist and fluffy while pumpkin spice and gooey chocolate chips take care of the flavor. They’re a solid breakfast or snack option that comes together quickly with pantry staples.
Get the Recipe: Chocolate Chip Pumpkin Muffins

Bisquick Chocolate Chip Muffins

Soft, melty chocolate chip muffins in just 20 minutes with no mixer needed — Bisquick makes it that straightforward. These are the kind of easy homemade muffins that work for breakfast, an after-school snack, or even dessert.
Get the Recipe: Bisquick Chocolate Chip Muffins

Cinnamon Roll Muffins

Canned cinnamon rolls get a quick upgrade when you bake them in a muffin tin for gooey, pull-apart results in just minutes. It’s a clever mashup that delivers all the sticky sweetness of a cinnamon roll with the portability of a muffin — great for rushed mornings or midday snacking.
Get the Recipe: Cinnamon Roll Muffins

Double Chocolate Chip Muffins

These bakery-style muffins are built for serious chocolate lovers, with a rich double-chocolate batter that’s tender, moist, and deeply chocolatey. They come together with a simple homemade recipe that skips the box mix without adding extra effort.
Get the Recipe: Double Chocolate Chip Muffins

Blackberry Muffins

Tender and loaded with juicy blackberries, these muffins are easy to pull off and taste like something from an actual bakery. They’re a great way to use fresh berries and fit right into a breakfast or snack spread.
Get the Recipe: Blackberry Muffins

Pumpkin Cream Cheese Muffins

These muffins are a copycat of the Starbucks pumpkin cream cheese muffin, and they hit all the same notes — spiced pumpkin batter with a creamy swirl on top. Making them at home means you get that coffee shop experience without the coffee shop price tag.
Get the Recipe: Pumpkin Cream Cheese Muffins

Banana Coconut Muffins with Chocolate Chips

Ripe bananas and shredded coconut come together in these muffins for a flavor combination that’s a step beyond your standard banana muffin. Chocolate chips scattered throughout make them a hit at breakfast or as an afternoon snack.
Get the Recipe: Banana Coconut Muffins with Chocolate Chips

Peanut Butter Banana Muffins

Made with peanut butter, bananas, and applesauce, these muffins keep the sugar low while still tasting like a real treat. They’re a smart grab-and-go breakfast or snack that holds up well and comes together without much effort.
Get the Recipe: Peanut Butter Banana Muffins

The post 15 Easy Homemade Muffin Recipes for Breakfast and Snacks appeared first on Upstate Ramblings.

My family loves spinach artichoke dip, and it is the first bowl to get scraped clean at any party. So I figured, why not make it dinner? The cream cheese melts into a sauce as it cooks, the artichokes soften and get a little tangy, and the spinach wilts right in. You’re not making a dip and a dinner; it’s both in one.

Now, I’ll be upfront with you, this isn’t strictly a dump-and-go recipe. The sauce is so rich and creamy that ravioli won’t cook right sitting in it. I tried that once and ended up with a gummy mess. So boil the ravioli separately and stir it in at the end.

It’s one extra pot and a few minutes on the stove, but I promise, the sauce is that good, so it’s worth it. And if ravioli isn’t your favorite, you can swap in whatever pasta you have on hand.

Below I’ll walk you through the simple steps for this recipe, plus how to store and reheat leftovers so they taste just as good the second night. This one’s mostly hands-off, feeds the whole table, and sneaks in some veggies without a fight.

Ingredient Notes

For exact amounts needed see the recipe card below

• Chicken breasts
• Onion
• Garlic
• Chicken broth
• Cream cheese: Cut it into cubes before it goes in the slow cooker so it melts into the sauce faster instead of sitting there as one solid block.
• Cream of chicken soup
• Artichoke hearts: Use the canned kind, drained, and chop them small.
• Baby spinach: Fresh spinach wilts right into the sauce in the last stretch of cooking. If all you have is frozen, thaw it first and squeeze out as much water as you can before adding it.
• Parmesan cheese
• Mozzarella cheese
• Frozen cheese ravioli: Cook this in its own pot of water first, not tossed into the slow cooker raw. You can also use pasta if you prefer.
• Heavy cream
• Parsley
• Seasoning: Season the chicken with salt, pepper, garlic powder, and Italian seasoning.

How to Make Slow Cooker Spinach Artichoke Chicken Ravioli

1. Place the chicken breasts in the bottom of a 6-quart slow cooker and season with salt, pepper, and garlic powder. Scatter the diced onion and minced garlic over the top, then pour in the chicken broth.
2. Add the cubed cream cheese, the cream of chicken soup, and the Italian seasoning. Cover and cook on low for 4 to 5 hours, or on high for 2½ to 3 hours, until the chicken is fork-tender and reaches 165°F. That’s the temperature that makes chicken safe to eat, and both cook times here should get you well past it.
3. Take the chicken out, put it on a cutting board and shred it with two forks. It should fall apart with almost no effort. Return the shredded chicken to the slow cooker so it can sit in the sauce and soak some of it back up.
4. Stir in the chopped artichoke hearts, spinach, parmesan, and mozzarella. Cover and cook another 15 to 20 minutes on low, until the spinach wilts and the cheese melts. Adding the cheese here instead of earlier keeps the sauce smooth, rather than letting it break or turn grainy over hours of cooking.
5. While that finishes, cook the ravioli in its own pot of boiling water for about 1 minute less than the package directions. Don’t add it to the slow cooker raw. The sauce is already thick and rich by this point, and trying to cook raw pasta in it will turn gummy instead of tender.
6. Add the cooked ravioli to the slow cooker and pour in the heavy cream. Stir gently so you don’t tear up the ravioli, just until everything is coated and the sauce turns glossy.
7. Cover for another 10 minutes on low to let everything settle and come together, then sprinkle with the chopped parsley right before serving.

Serving Ideas

I usually serve this straight out of the slow cooker in bowls. You don’t really need a side, but at my house garlic bread is required. Once the ravioli’s gone, you’ll want something to drag through what’s left of the sauce.

Since the sauce is rich, I keep the sides simple when I add one. Steamed green beans or roasted broccolini add crunch and color without competing with all that cheese, and a green salad with a sharp vinaigrette does the same job if you want something a little more filling.

How to Store

Leftovers keep in an airtight container in the fridge for up to 4 days. When you reheat it, stir in a splash of milk or broth first. The sauce thickens as it sits, and that splash loosens it back up before you heat it through.

If you want to freeze it, freeze only the chicken and sauce mixture, not the ravioli. Pasta doesn’t hold up well after time in the freezer, so it turns soft and loses its texture. The mixture keeps for up to 2 months. When you’re ready to eat it, thaw it in the fridge, reheat it, and stir in a fresh batch of cooked ravioli instead of freezing the pasta with everything else.

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Slow Cooker Spinach Artichoke Chicken Ravioli

Slow cooker spinach artichoke chicken ravioli turns the party dip into dinner. Creamy sauce, shredded chicken, and cheese ravioli, ready in a few hours.

Course Main Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6

Calories 940kcal

Author Annie

Ingredients

• 1 pound chicken breasts boneless, skinless
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 small onion diced
• 1 tablespoon garlic minced
• 2 cups chicken broth
• 8 ounces cream cheese cubed
• 1 can cream of chicken soup 10.5 ounces
• 1 teaspoon Italian seasoning
• 1 can artichoke hearts 14 ounces, drained and roughly chopped
• 3 cups fresh baby spinach
• 1 cup parmesan cheese grated
• 1 cup mozzarella cheese shredded
• 25 ounces frozen cheese ravioli
• ½ cup heavy cream
• 2 tablespoons parsley chopped

Instructions

• Place chicken breasts in the bottom of a 6-quart slow cooker. Season the chicken with salt, pepper, and garlic powder.
  1 pound chicken breasts, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder
• Add the diced onion and minced garlic over the chicken, then pour in the chicken broth.
  1 small onion, 1 tablespoon garlic, 2 cups chicken broth
• Add cubed cream cheese, cream of chicken soup, and Italian seasoning.
  8 ounces cream cheese, 1 can cream of chicken soup, 1 teaspoon Italian seasoning
• Cover and cook on low for 4-5 hours or high for 2½-3 hours, until the chicken is tender and cooked through.
• Remove chicken and shred into bite-sized pieces. Return the shredded chicken to the slow cooker and turn to low if you started on high.
• Stir in chopped artichoke hearts, spinach, parmesan, and mozzarella.
  1 can artichoke hearts, 3 cups fresh baby spinach, 1 cup parmesan cheese, 1 cup mozzarella cheese
• Cover and cook for 15-20 minutes on low, until spinach is wilted and cheeses are melted.
• Meanwhile, cook ravioli for about 1 minute less than the package directions.
  25 ounces frozen cheese ravioli
• Add the cooked and drained ravioli to the slow cooker.
• Pour in heavy cream and stir until creamy and well combined. Cover and cook for 10 more minutes on low to let the flavors blend.
  ½ cup heavy cream
• Sprinkle with chopped parsley before serving.
  2 tablespoons parsley

Notes

• Keep the slow cooker on low once you add the parmesan and mozzarella cheese. This keeps the sauce from getting grainy.
• Chop the artichoke hearts small. If you leave them in big chunks, some bites get loaded with artichoke, and others get none.
• Add the parmesan a handful at a time while stirring instead of dumping it all in at once. It melts smoother that way instead of clumping at the bottom of the pot.
• Cook the ravioli a minute or two under the package time. It keeps softening once it sits in the hot sauce for those last 10 minutes, so starting it slightly underdone works well.
• If the sauce looks too thick when you’re ready to eat, stir in a splash of chicken broth before serving. It loosens it up without watering down the flavor.
• Don’t worry if the spinach looks like way too much when you first stir it in. It wilts down fast in the hot sauce, and after 15 minutes there’s a lot less of it than you started with.

Nutrition

Calories: 940kcal | Carbohydrates: 63g | Protein: 50g | Fat: 54g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 204mg | Sodium: 2624mg | Potassium: 555mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3359IU | Vitamin C: 23mg | Calcium: 423mg | Iron: 15mg

The post Creamy Slow Cooker Spinach Artichoke Chicken Ravioli appeared first on Upstate Ramblings.

You’ll find jammy sides for the main table, baked treats for dessert, and even a few main dishes. Some lean classic for the traditionalists in your family. Others are for when you’re ready to change up the menu a little. Either way, you get some color on the table and a side people actually go back for.

Cranberry Orange Cookies

Cranberries and orange bring a bright, fruity contrast to these soft holiday cookies. They are easy to add to a dessert tray or set out with coffee after dinner.
Get the Recipe: Cranberry Orange Cookies

Cranberry Bundt Cake

This cranberry Bundt cake pairs tart berries with buttery cake and a sweet orange glaze. Its pretty shape makes it a strong choice for a Thanksgiving dessert table without requiring detailed decorating.
Get the Recipe: Cranberry Bundt Cake

Slow Cooker Cranberry Meatballs

Cranberry sauce gives these slow cooker meatballs a sweet-tangy coating that works well with rich Thanksgiving dishes. Make them ahead and let the slow cooker handle the cooking while you finish the rest of the meal.
Get the Recipe: Slow Cooker Cranberry Meatballs

Slow Cooker Cranberry Pork

Cranberries cook down around the pork roast, adding a tart fruit note to each juicy slice. This hands-off main dish is practical for a Thanksgiving menu or a family dinner when oven space is limited.
Get the Recipe: Slow Cooker Cranberry Pork

Cranberry Feta Pinwheels

Cranberries and feta make these pinwheels colorful, creamy, and lightly tangy for a Thanksgiving spread. With five ingredients and a quick assembly process, they are an easy appetizer to prep ahead.
Get the Recipe: Cranberry Feta Pinwheels

Cranberry Chicken Thighs

Roasted chicken thighs and cranberries come together in one pan for a dinner with plenty of seasonal color. The short prep time makes this a helpful option when you need a simple main dish for a gathering.
Get the Recipe: Cranberry Chicken Thighs

Cranberry Cinnamon Roll Bake

Store-bought cinnamon rolls, cranberries, and brown sugar turn into a hands-off baked treat with a caramel-like fruit topping. It brings cranberry flavor to the dessert portion of a Thanksgiving menu with only four ingredients.
Get the Recipe: Cranberry Cinnamon Roll Bake

Slow Cooker Cranberry Pot Roast

This pot roast uses cranberries to add a tangy contrast to tender, slow-cooked beef. It is a low-effort main course that can cook for hours while you focus on sides and serving.
Get the Recipe: Slow Cooker Cranberry Pot Roast

Cranberry Fluff

Cranberries, whipped topping, and marshmallows create a fluffy chilled side that adds color to the Thanksgiving table. It comes together quickly and can be made before the meal, leaving more time for other dishes.
Get the Recipe: Cranberry Fluff

Turkey Sliders with Cranberry Sauce

These turkey sliders turn leftover turkey and cranberry sauce into a quick, cheesy meal. They are especially handy after Thanksgiving when you want something simple that does not feel like another full dinner plate.
Get the Recipe: Turkey Sliders with Cranberry Sauce

Cranberry Apple Skillet

Sweet apples, tart cranberries, and a buttery oat topping bake into a fruit crisp made for sharing. Serve this skillet dessert after Thanksgiving dinner, with no complicated pastry work required.
Get the Recipe: Cranberry Apple Skillet

Cranberry Orange Shortbread Cookies

Cranberries and orange add a bright note to these buttery slice-and-bake shortbread cookies. The dough can be prepared in advance, making it easier to stock a cookie platter for Thanksgiving gatherings.
Get the Recipe: Cranberry Orange Shortbread Cookies

Couscous and Cranberry Stuffed Acorn Squash

Couscous and cranberries fill roasted acorn squash halves for a colorful vegetarian side dish. It takes about 15 minutes of prep and looks right at home alongside a Thanksgiving main course.
Get the Recipe: Couscous and Cranberry Stuffed Acorn Squash

Cranberry Sauce

Whole berries give this homemade cranberry sauce a fresher texture than the canned version. Its balance of sweet and tart flavors makes it a classic addition to a Thanksgiving plate, and it can be prepared ahead.
Get the Recipe: Cranberry Sauce

Cranberry Hootycreeks

Cranberries, white chocolate chips, pecans, and oats make these jarred cookie mixes a thoughtful food gift or bake-at-home treat. They bring a festive cranberry option to the Thanksgiving season and include a printable label for easy sharing.
Get the Recipe: Cranberry Hootycreeks

Cranberry Upside Down Cake

Cranberries bake into a glossy fruit layer on top of this upside-down cake, creating a striking finish without extra decoration. It is an approachable dessert for using cranberries beyond sauce at Thanksgiving.
Get the Recipe: Cranberry Upside Down Cake

Slow Cooker Cranberry Chicken

Chicken thighs cook slowly in cranberry sauce and barbecue sauce until coated in a glossy sweet-tangy glaze. This one-pot meal keeps prep simple and gives cranberries a place in an easy dinner rather than just a side dish.
Get the Recipe: Slow Cooker Cranberry Chicken

The post 17 Cranberry Recipes for Thanksgiving appeared first on Upstate Ramblings.

Some are made for a lazy Saturday morning with coffee. Some travel well when you’re bringing something to a gathering. And a few are better kept at home, just for you. Pick a pan, preheat the oven, and give the next cold and gray afternoon a better plan.

Cranberry Apple Skillet

Apples and cranberries bring sweet-tart flavor to this skillet crisp, while the oat topping bakes until golden. It fits fall weekends nicely and comes together in one pan for a relaxed dessert after dinner.
Get the Recipe: Cranberry Apple Skillet

Puff Pastry Apple Dumplings

Flaky puff pastry wraps around tender apples for a handheld dessert that feels right at home during fall baking season. These bundles look special on a plate but use prepared pastry to keep prep manageable.
Get the Recipe: Puff Pastry Apple Dumplings

Apple Galette

This free-form apple galette delivers the flavor of pie without the pressure of shaping a full crust. It is a smart pick for a fall weekend when you want a casual dessert that slices and serves easily.
Get the Recipe: Apple Galette

Pumpkin Pie Crescent Rolls

Pumpkin filling tucked into crescent dough makes these pastries a quick way to bring fall flavors to the table. They bake in about 30 minutes, making them handy for breakfast, brunch, or an afternoon snack.
Get the Recipe: Pumpkin Pie Crescent Rolls

Pumpkin Dump Cake

Pumpkin dump cake keeps fall baking simple with a stir, a layer, and a trip to the oven. Its soft pumpkin base and crisp topping make it an easy dessert for feeding a group.
Get the Recipe: Pumpkin Dump Cake

Pumpkin Apple Cake

Pumpkin spice and chopped apples give this cake the kind of flavor people look for once the weather cools down. The tender crumb makes it easy to slice for coffee breaks, potlucks, or a casual weekend dessert.
Get the Recipe: Pumpkin Apple Cake

Chocolate Zucchini Muffins

These chocolate zucchini muffins are a practical way to use the last of the garden zucchini as fall begins. They are moist, chocolate-forward, and easy to pack for breakfast or lunchboxes.
Get the Recipe: Chocolate Zucchini Muffins

Brown Butter Blondies

Browning the butter gives these chewy blondies a nutty, toffee-like note that works well with fall coffee breaks. The one-bowl method keeps cleanup short, so they are great for a low-key baking afternoon.
Get the Recipe: Brown Butter Blondies

Plum Crisp

Juicy plums soften beneath a buttery oat topping in this simple crisp. It brings late-season fruit to the fall weekend table and needs little more than a baking dish and a spoon for serving.
Get the Recipe: Plum Crisp

Chocolate Pumpkin Cake

Swirled chocolate and pumpkin batters make this Bundt cake a standout for fall gatherings. A cocoa dusting and chocolate glaze finish it off, while the Bundt pan does most of the presentation work.
Get the Recipe: Chocolate Pumpkin Cake

Apple Dump Cake

Fresh apples, cinnamon, and a buttery topping give this dump cake the familiar feel of apple pie with fewer steps. It is a solid choice for a fall weekend dessert when one-pan baking sounds better than rolling dough.
Get the Recipe: Apple Dump Cake

Pecan Tassies

Pecan tassies pack a buttery crust and gooey pecan filling into small, shareable cups. Their bite-size format makes them easy to set out for a fall gathering or add to a dessert tray.
Get the Recipe: Pecan Tassies

Crescent Roll Apple Dumplings

Crescent dough turns apple filling into quick dumplings with flaky layers and a soft center. They bring classic fall apple flavor to the table without requiring homemade pastry.
Get the Recipe: Crescent Roll Apple Dumplings

Zucchini Bars

Spiced zucchini bars make good use of late garden produce before fall baking shifts fully to apples and pumpkin. Cream cheese frosting gives each square a tangy finish, and the bars are easy to cut for sharing.
Get the Recipe: Zucchini Bars

Cinnamon Roll Pie

Cinnamon rolls baked in a pie crust create a breakfast-dessert hybrid made for slow fall mornings. The frosting on top adds a sweet finish, and prepared cinnamon rolls help keep the process simple.
Get the Recipe: Cinnamon Roll Pie

Buttermilk Pie

This old-fashioned pie has a creamy center with a light tang from buttermilk and a gently set top. It suits a fall weekend baking list because the ingredient list is straightforward and the finished pie serves a crowd.
Get the Recipe: Buttermilk Pie

Pumpkin Cream Cheese Muffins

Pumpkin muffins with a cream cheese center bring coffee-shop flavor into a fall morning at home. They are easy to portion, making them useful for brunch, snacks, or packing ahead for the week.
Get the Recipe: Pumpkin Cream Cheese Muffins

Amish Apple Fritter Bread

Apple fritter bread layers cinnamon-spiced apples through a soft loaf and finishes with a sweet glaze. It is a fitting fall bake for slicing at breakfast or setting out with afternoon coffee.
Get the Recipe: Amish Apple Fritter Bread

Pecan Pie Bars

These bars bring the gooey pecan filling people expect from pie in a format that skips the rolling pin. They bake in one pan and cut into neat portions for fall gatherings or make-ahead desserts.
Get the Recipe: Pecan Pie Bars

Cranberry Bundt Cake

Tart cranberries and orange glaze give this Bundt cake a bright contrast to richer fall bakes. The simple cake shape looks polished with little decorating, making it practical for serving a group.
Get the Recipe: Cranberry Bundt Cake

The post 20 Best Fall Baking Recipes for Cozy Weekends appeared first on Upstate Ramblings.

I’ll confess, the sauce has always been my favorite part of a blooming onion. Sure, the onion is fun, but I’d happily dunk anything in that sauce. The first time I made it at home, my family went through a bowl of it with a bag of frozen fries before I even sat down. Now I keep a jar of it in the fridge through football season and the holidays.

The horseradish is what makes this sauce stand out. It gives each bite a sharp little kick that cuts right through anything fried and salty. A pinch of cayenne and paprika adds a little heat and that familiar orange color. It tastes like the version you get at Outback, without the wait for a table.

If a blooming onion sounds like way too much work, I hear you. It’s easier than you probably think, but it is definitely more of a project than opening a bag of frozen fries. So make this sauce instead, get the flavor people love, and pair it with whatever is easiest for you. Frozen onion rings, air fryer fries, chicken tenders, or a tray of raw veggies all work.

That’s the kind of recipe I want during the busy season. It takes 5 minutes, uses basic ingredients, and tastes better if you make it a day ahead, so it’s one less thing to handle on party day. You can check “appetizer” off your list and actually enjoy the game.

Below, I’ll walk you through how to make it, how long it keeps in the fridge, and more ideas to serve it with, including some recommendations from readers. The hardest part of this recipe is remembering to give it time in the fridge before you serve it.

Ingredient Notes

For exact amounts needed see the recipe card below

• Mayonnaise
• Sour cream
• Ketchup
• Horseradish: I use prepared horseradish, the plain jar kind in the refrigerated section, not the cream-style version. Prepared horseradish has more bite, and that bite is a big part of what makes this sauce taste like the real thing.
• Seasoning: Season with paprika, salt, garlic powder, dried oregano, black pepper, and cayenne pepper.

How to Make Bloomin’ Onion Sauce

1. Combine the mayonnaise, sour cream, ketchup, horseradish, and seasonings in a bowl and stir until it’s smooth.
2. Taste and adjust the cayenne and black pepper to your heat preference. Add a little at a time, since it’s much easier to add more than to take it back out.
3. Cover the bowl and refrigerate for at least an hour.

What to Serve with Blooming Onion Dip

This sauce was made for dunking, so I’ve served it a dozen different ways. The obvious one is a real air fryer blooming onion, and if you’ve never made one at home, it’s easier than it looks.

But usually I make this as an onion ring dipping sauce or for French fries, and it’s just as good with air fryer tater tots. One reader, Marsha, uses it on air fryer chicken wings and says it’s just the right amount of heat. Another reader, Ann, dips fries and home fries in it and also spreads it on sandwiches, which is worth trying if you’ve got extra sitting in the fridge.

How to Store

This sauce is best when it rests in the refrigerator for an hour or two after you make it. The cooling time lets the flavors meld instead of tasting like separate ingredients in the same bowl.

Or you can make it a few days ahead if that’s easier for your schedule. It keeps in the refrigerator for about two weeks. Don’t freeze it. Mayonnaise and sour cream both separate once they thaw, and you’ll end up with a grainy, watery mess.

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Blooming Onion Sauce Recipe

Copycat Outback bloomin' onion sauce with mayo, sour cream, horseradish, and ketchup. Stir it together in 5 minutes and serve with fries or onion rings.

Course Sauces

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 65kcal

Author Annie

Ingredients

• ¼ cup mayonnaise
• ¼ cup sour cream
• 2 teaspoons ketchup
• 1 tablespoon horseradish
• ¼ teaspoon paprika
• ¼ teaspoon salt
• ⅛ teaspoon garlic powder
• ⅛ teaspoon dried oregano
• black pepper to taste
• cayenne pepper to taste

Instructions

• Combine all the sauce ingredients into a bowl, then cover and place into the refrigerator.
  ¼ cup mayonnaise, ¼ cup sour cream, 2 teaspoons ketchup, 1 tablespoon horseradish, ¼ teaspoon paprika, ¼ teaspoon salt, ⅛ teaspoon garlic powder, ⅛ teaspoon dried oregano, black pepper, cayenne pepper
• Cover and refrigerate for at least 1 hour before serving.

Notes

• Don’t skip the chill time. A sauce that’s been in the fridge for an hour tastes like a completely different, better sauce than one you just stirred together.
• Go easy on the cayenne the first time you make it. You can always stir in more.
• If it turns out too thick for dipping, stir in a little milk, a teaspoon at a time, until it loosens up. If it’s too thin, stir in a bit more mayonnaise and let it sit in the fridge longer. Chilling it will firm it up some too.
• Making this for a crowd or alongside a whole blooming onion? Double the recipe. It takes the same five minutes either way, and it goes fast once people find it.

Nutrition

Serving: 1g | Calories: 65kcal | Carbohydrates: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 132mg | Sugar: 1g

The post Bloomin’ Onion Sauce (Copycat Outback Recipe) appeared first on Upstate Ramblings.

There’s no banana in here, which I know is unusual for a smoothie. Bananas take over everything, and I didn’t want banana pie; I wanted apple. So this smoothie is real apple flavor with cinnamon and a little nutmeg.

It comes out light and refreshing instead of thick and heavy, which is exactly what you want in the afternoon when you need something quick. This is my go-to snack at 3 pm, when I’m hungry but dinner’s hours away. It holds me over without weighing me down, and it feels like a treat even though it’s basically fruit and almond milk.

Below, you’ll find the exact apples I reach for, how to make this smoothie creamier if you like it thicker, and how far ahead you can make it. It’s the easiest fall snack I make, and it tastes like apple pie without any of the work.

Ingredient Notes

For exact amounts needed see the recipe card below

• Tart apples: Tart apples give this smoothie the most apple pie flavor without needing extra sugar. I used Paula Red for this batch. See this section for more options.
• Walnuts
• Cinnamon or apple pie spice: Either works. I’ve got a simple recipe for homemade apple pie spice if you want to make your own.
• Nutmeg
• Almond milk: This keeps the smoothie dairy-free and vegan, but any milk you have works fine, dairy or not.
• Ice cubes: Swap these for frozen apple chunks if you want a thicker, creamier smoothie. More on that below.

How to Make an Apple Smoothie

1. Core the apples. I don’t bother peeling mine. My blender is powerful enough to break the peel down completely, and leaving it on saves a step and keeps more fiber in the glass. If your blender struggles with tougher ingredients, peel the apples first, so you don’t end up with peel bits stuck in your straw.
2. Add the apples, walnuts, cinnamon or apple pie spice, nutmeg, almond milk, and ice to the blender.
3. Blend until smooth, then pour it into a glass and drink it right away.

What are the Best Apples for Smoothies?

The best variety of apples to use in a smoothie depends on the flavor of smoothie you are going for. Basically, you are choosing between a sweet apple and a tart apple.

When I make an apple smoothie, I’d rather go with a somewhat tart apple to get that distinctive taste. But kids might prefer a sweeter apple variety in their apple smoothie. Here is a quick selection of varieties to consider.

• Very Tart: Northern Spy, Granny Smith, Ida Red
• Somewhat Tart: Paula Red, Red Delicious, Rome
• Mild: Cortland, Empire, Gala
• Sweet: Fuji, Honeycrisp

The way I look at it, there are many, many fruits I can use to make a sweet fruit smoothie. For an apple smoothie, I prefer tart apples. But you can use any apple, and it can be fun to try different ones and see which one works best for you.

Serving Ideas

My favorite way to serve this is as an afternoon pick-me-up, right when the 3 pm slump hits, and I don’t want anything heavy. It’s also good enough for breakfast, especially if you add protein (see below for how I do that).

Variations

Here are some fun ways you can change up this apple pie smoothie for variety and flavor.

• Apple Banana Smoothie: Add half a banana for extra thickness and sweetness. Use a banana that’s ripe but not overripe, or the banana flavor will take over and you’ll lose the apple pie taste this recipe is built around.
• Apple Ginger Smoothie: Add about ¼ inch of peeled fresh ginger. Ginger is strong, so start small. You can always add more, but you can’t take it back out.
• Caramel Apple Smoothie: Add a tablespoon of caramel sauce. This one’s especially good with a tart apple like Granny Smith, since the tartness balances the caramel’s sweetness.

How to Store and Make Ahead

This smoothie is best right after you blend it. Cut apples start to brown fast, and the smoothie separates a little the longer it sits, so I don’t recommend making it hours ahead if you can help it.

If you want a head start, core and chop the apples the night before and keep them in the fridge in a sealed container with a squeeze of lemon juice to slow the browning. Then it’s just a dump-and-blend job in the morning.

Store already-blended leftovers in the fridge for about a day in a sealed container or mason jar. Give it a good shake or a quick re-blend before drinking, since it will separate. You can also freeze portions in an ice cube tray or small freezer bags for up to 2 months. Thaw in the fridge overnight, or blend the frozen chunks straight into a fresh batch.

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Apple Smoothie Recipe

Apple pie smoothie made with real apples, almond milk, and fall spice, no banana. It's cold, creamy, and takes two minutes for an easy healthy snack.

Course Beverages

Cuisine American

Keyword smoothies

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 174kcal

Author Annie

Ingredients

• 2 tart apples
• 2 tablespoons walnuts
• 1 teaspoon cinnamon or apple pie spice
• 1 pinch nutmeg
• ½ cup almond milk
• 6 ice cubes

Instructions

• Core the apples.
  2 tart apples
• Add the apples, walnuts, cinnamon, nutmeg, almond milk and ice to a blender and blend.
  2 tablespoons walnuts, 1 teaspoon cinnamon, 1 pinch nutmeg, ½ cup almond milk, 6 ice cubes

Video

Notes

• Swap some or all of the ice for frozen apple chunks if you want a creamier, thicker smoothie. I started doing this after a reader asked about it, and it’s now how I make it most of the time. It thickens the smoothie without watering down the apple flavor the way straight ice can.
• A frozen banana half, a spoonful of old-fashioned oats, or a spoonful of nut butter all work as creaminess boosters too, if you’d rather go that direction.
• Add a scoop of protein powder, a spoonful of Greek yogurt, or a handful of oats if you want to turn this into a filling breakfast instead of a snack.
• Skip the walnuts for a nut-free version. You’ll lose a little richness, but the smoothie still works.
• Any milk works here, dairy or not. Almond milk keeps things dairy-free, but oat milk, whole milk, or coconut milk are all fine swaps.
• A high-powered blender will break the apple peel down completely. A regular blender might leave small flecks, so peel the apples first if that bothers you.

Nutrition

Calories: 174kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 86mg | Potassium: 245mg | Fiber: 6g | Sugar: 19g | Vitamin A: 104IU | Vitamin C: 9mg | Calcium: 108mg | Iron: 1mg

The post Easy Apple Smoothie (No Banana) appeared first on Upstate Ramblings.