What Makes Taco Spaghetti Special

This easy taco spaghetti recipe is fast, filling, and made with pantry staples. Everything cooks together, which means less dishes and more flavor since the pasta absorbs the seasoned sauce as it cooks. It’s an easy ground beef recipe for busy weeknights and shows up on our dinner table at least a few times a month!

Ingredients

Here’s what you’ll need to make this easy skillet meal.

• Lean ground beef: Using lean meat like 85/15 gives you good flavor without dealing with too much excess fat.
• Onion: A simple diced onion adds depth to your Mexican spaghetti and helps build flavor right from the start.
• Taco seasoning: A packet keeps things easy, or use homemade taco seasoning with chili powder, garlic powder, onion powder, and a pinch of cayenne pepper.
• Tomato sauce: This forms the base of the spaghetti sauce and keeps everything cohesive.
• Ro-Tel tomatoes: These rotel tomatoes add tomatoes and green chilies in one can, giving the dish just enough heat. I’m a little obsessed with this product. You might notice I have a lot of recipes featuring Ro-Tel, like my Rotel Pasta and these Rotel Cream Cheese Sausage Balls.
• Spaghetti: Broken in half so it fits easily and cooks evenly into tender spaghetti noodles. If you’re morally opposed to breaking your spaghetti in half (I get it!) you don’t HAVE to break it.
• Cheese: Cheddar cheese, Monterey Jack, or Colby Jack all melt beautifully and give you that classic taco pasta finish.
• Fresh cilantro: Optional, but it adds a fresh bite at the end. I’m one of those people who love fresh cilantro, so I never skip this step.

The full list of Taco Spaghetti ingredients and exact measurements are in the printable recipe card below.

How to Make Taco Spaghetti

This recipe works in a large skillet, large pot, or Dutch oven. Pick what you have and keep it simple.

Step one: Heat your pan over medium-high heat. Add the ground beef and diced onion. Cook until the beef is browned and the onion is soft. Drain off any excess fat so the sauce does not turn greasy.

Step two: Stir in the taco seasoning, tomato sauce, rotel tomatoes, and water. Bring the mixture to a boil so the flavors start blending.

Step three: Break the spaghetti in half and add it to the pan. Stir well so the pasta is covered by the liquid. Reduce heat to low, cover, and simmer until the spaghetti is tender. Stir occasionally so the noodles cook evenly and do not stick.

Step four: Sprinkle the shredded cheese evenly over the top. Cover and turn off the heat. Let it rest covered for a few minutes until the cheese is fully melted. If you do not have a lid, foil works just fine.

Step five: Garnish Taco Spaghetti with fresh cilantro or green onions if you like. Serve immediately and add any favorite taco toppings at the table.

Substitutions & Variations

• Use ground turkey: Ground turkey works well if you want a lighter option. Just keep an eye on moisture so it stays juicy.
• Add vegetables: Bell peppers or extra green chilies can be added with the onion for more texture.
• Richer sauce: A spoonful of tomato paste or a splash of beef broth adds extra flavor if you like a thicker spaghetti sauce.
• Spice it up: Add extra chili powder or cayenne pepper to bump up the heat.
• Toppings: Serve with tortilla chips, green onions, or a dollop of sour cream for a fun taco pasta twist.

Crissy’s Taco Spaghetti Recipe Tips

• Drain the meat well: Removing excess fat keeps the sauce smooth and balanced.
• Stir while simmering: This prevents the spaghetti from clumping or sticking to the pan.
• Watch the liquid: If the noodles absorb liquid too fast, add a small splash of water or beef broth.
• Cheese flexibility: Cheddar cheese, Monterey Jack, or Colby Jack all work. Use what you have.
• Let it rest: A short rest off heat helps everything settle and improves texture.

Storing Your Taco Spaghetti

Room temperature: Let the taco spaghetti cool slightly, but do not leave it out for more than two hours.

Refrigerator: Store leftovers in an airtight container for up to four days. Reheat gently with a splash of water so the noodles stay tender.

Freezer: Place cooled spaghetti in a freezer-safe container and freeze for up to three months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Taco Spaghetti isn’t fancy but it really pulls its weight as an easy family dinner. It’s great warmed up the next day for lunch or dinner and also freezes beautifully. This is truly one of our favorite easy meals. If you make it be sure to let me know how you liked it!

More Family-Friendly Dinner Ideas

• Mexican Tater Tot Casserole
• Old-Fashioned Goulash
• Stuffed Cabbage Casserole

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Taco Spaghetti

A quick one-skillet dinner that puts a Mexican-style twist on classic spaghetti. Ground beef, taco seasoning, and tender pasta cook together in a savory tomato sauce, then get finished with melted cheese on top.

Course Dinner

Cuisine American

Keyword ground beef, skillet

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 442kcal

Author Crissy Page

Ingredients

• 1 pound ground beef 85/15 works well
• 1 medium onion diced
• 1 package taco seasoning 1-ounce, mild
• 1 can tomato sauce 8 ounce
• 1 can diced tomatoes with green chiles (Ro-Tel) 10-ounce can
• 3 cups water
• 7 ounces spaghetti broken in half
• 1 cup shredded cheddar and Monterey Jack cheese
• 2 tablespoons chopped fresh cilantro optional

Instructions

• In a large skillet over medium heat, cook the ground beef and onion until the beef is browned and the onion is softened. Drain any excess grease.
• Stir in the taco seasoning, tomato sauce, diced tomatoes with green chiles, and water. Bring the mixture to a boil.
• Break the spaghetti in half and add it to the skillet. Stir well. Reduce the heat to low, cover, and simmer for 10 to 15 minutes, stirring occasionally, until the pasta is tender.
• Sprinkle the shredded cheese evenly over the top, cover, and turn off the heat. Let it sit for a few minutes, until the cheese is melted. If you don’t have a lid for your skillet, cover with foil.
• Garnish with chopped cilantro if desired and serve immediately.

Nutrition

Serving: 1 | Calories: 442kcal | Carbohydrates: 39g | Protein: 24g | Fat: 22g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1187mg | Fiber: 5g | Sugar: 9g

The post Taco Spaghetti appeared first on Dear Crissy.

Smoky bacon, brown sugar, soy sauce, and butter melt together into a sweet and savory glaze that coats every bite. Some people call this dish “crack green beans.” Whatever you call it, it’s really just a doctored-up Canned Green Beans Recipe that’s difficult to stop eating!

Why Choose My Recipe

Here’s why you’ll be thanking me for this recipe!

• Uses pantry staples: You don’t need fresh produce or special ingredients. Everything in this dish comes straight from the pantry or fridge.
• Big flavor with little effort:The glaze brings sweet and savory depth without extra steps or complicated cooking. It’s a great way to season a can of green beans. Plus, this recipe is quick and easy.
• Perfect for any occasion: It’s a perfect holiday side dish recipe, Sunday dinner side, or even to on busy weeknights.

Here’s a confession. I’ve always loved canned green beans. When I was a kid I used to eat them right out of the can!

I’m always looking for good canned green bean recipes for holidays, potlucks, busy weeknights, or even Thanksgiving. This is my favorite way to jazz up a can of green beans.

Ingredient Notes

• Canned green beans: Regular cut canned green beans or canned whole green beans work best. They hold their shape and soak in the glaze. This method works for anyone searching how to enhance canned green beans or how to make canned vegetables taste better using what’s in the pantry.
• Fresh green beans: You can use fresh produce if you blanch them first. This gives a firmer bite and works well if you’re trying the recipe for the first time.
• Bacon: Thick-cut bacon adds savory depth. Cooking it in a large skillet gives you browned bits of flavor that mix into the glaze.
• Brown sugar and pure maple syrup: These are what make tasty green beans with a sweet edge. Dark brown sugar gives more caramel flavor if you want more richness next time.
• Soy sauce: Adds some salty balance and keeps everything from being too sweet.
• Garlic powder and black pepper: Simple seasonings that build flavor fast.
• Butter: Helps the glaze thicken and coat the entire pot.

Make My Canned Green Beans Recipe

This old-fashioned canned green beans recipe is so tasty. My instructions below will give you the basics on how to cook and season canned green beans.

Step one: Heat your oven to 350°F. Grease a 9×13 baking dish. This gives the glaze space to bubble and coat the beans.

Step two: Cook the chopped bacon in a skillet over medium heat until crisp. Use a slotted spoon to remove it, keeping a tad bit of the drippings behind. Those browned bits on the bottom of the pan add big flavor.

Step three: In a medium bowl, whisk together melted butter, brown sugar, maple syrup, soy sauce, garlic powder, and black pepper. This glaze is what turns basic canned vegetables into the best green beans you can make from a can.

Step four: Next, add the drained cans of green beans to the baking dish with the cooked bacon. Pour the glaze over the beans so you can gently coat them.

Step five: Bake uncovered for 30 to 35 minutes, stirring once halfway through the cooking time so the glaze doesn’t settle at the bottom of the pan.

Step six: Finally, rest the dish for five minutes before serving. This short rest helps the glaze thicken and gives you evenly coated, tasty green beans every time. Of course, you can give it a little salt to taste.

Substitutions & Variations

• Fresh or frozen green beans: Blanch first if you want a firmer bite or you’re trying to make a “fresh green beans” version of this recipe. I strongly prefer using green beans in a can.
• Fresh garlic: If you’d prefer to use fresh garlic, just sauté for a moment after cooking the bacon.
• Southern green beans: Add a splash of chicken broth so you can have softer and more savory green beans you might find in traditional southern cooking.
• Casserole twist: Add French fried onion during the last few minutes of baking for a shortcut green bean casserole vibe.
• Stovetop method: If you’re searching how to make canned green beans on the stove, simmer the green beans with the glaze in a skillet over medium heat until thickened.
• Slow cooker: Bake the recipe as written, then keep warm in a slow cooker for holidays or gatherings.
• Instant Pot assist: Use sauté mode to cook bacon if needed, then finish the dish in the oven.

Canned Green Beans Recipe Tips

• Use pure maple syrup: So the glaze stays balanced and smooth.
• Scrape the skillet: Those browned bits give you extra savory depth.
• Make it ahead: Assemble the dish and refrigerate. Bake right before serving for an easy side dish.
• Try dark brown sugar: Deepens the caramel notes.
• Rest before serving: Helps the glaze cling and gives you consistent results every time.

Storing Canned Green Beans Recipe

• Use pure maple syrup: Because it gives the glaze the best flavor.
• Scrape the skillet: The browned bits add extra savory depth.
• Make it ahead: Assemble the dish, then refrigerate and bake when needed.
• Try dark brown sugar: This gives the glaze a deeper caramel note.
• Rest before serving: It helps the glaze set.
• Swap the soy sauce: Worcestershire works when you want a similar savory flavor.

Common Questions

Here are the answers to some of the most frequently asked questions about my easy canned green beans recipe.

Friends, this is truly one of the best canned green beans recipes. It brings so much flavor and it is so easy to make on regular weeknights or for special occasions. I hope your family loves this dish!

More Easy Side Dishes

• Cinnamon Glazed Carrots
• Yukon Gold Mashed Potatoes
• Sweet Potato Casserole with Canned Yams

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Canned Green Beans Recipe

A sweet and savory baked green bean dish made with canned green beans, bacon, brown sugar, and maple syrup for an easy, flavorful side.

Course Dinner

Cuisine American

Keyword maple, side dish

Prep Time 10 minutes minutes

Cook Time 32 minutes minutes

Total Time 42 minutes minutes

Servings 8

Calories 239kcal

Author Crissy Page

Ingredients

• 4 cans cut green beans drained (14.5 oz each)
• 6 slices thick-cut bacon chopped
• ½ cup light brown sugar
• 3 tablespoons pure maple syrup
• ¼ cup unsalted butter melted
• 1 tablespoon soy sauce low sodium
• 1 teaspoon garlic powder
• ¼ teaspoon black pepper
• salt to taste

Instructions

• Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with non-stick cooking spray.
• Cook the chopped bacon in a skillet over medium heat until crispy. Set the bacon aside, keeping a little of the drippings if you want extra flavor.
• In a medium mixing bowl, whisk together the melted butter, brown sugar, maple syrup, soy sauce, garlic powder, and black pepper until the mixture is smooth.
• Add the drained green beans and cooked bacon to the baking dish. Pour the glaze over the top and stir gently to coat everything evenly.
• Bake uncovered for 30 to 35 minutes. Stir once halfway through to help the glaze thicken and coat the beans.
• Let the dish rest for about 5 minutes before serving so the glaze can set slightly.

Nutrition

Serving: 1 | Calories: 239kcal | Carbohydrates: 19g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 311mg | Fiber: 0.1g | Sugar: 18g

The post Canned Green Beans Recipe appeared first on Dear Crissy.

Because this recipe is a deconstructed version of traditional cabbage rolls, it works especially well for busy weeknights. It feeds the whole family, reheats well the next day, and fits right into a normal dinner routine without extra effort.

Why You’ll Love This Stuffed Cabbage Casserole

Cabbage roll casserole is hearty, comforting, and practical. The tender cabbage cooks directly in a rich tomato sauce mixture, while the savory meat mixture adds depth and structure. As a result, the casserole becomes a complete meal without the need for a separate side dish. In addition, this recipe works well for meal prep and often turns into a family favorite after the first bake. This is one of my favorite ground beef recipes!

Ingredient Insights

• Green cabbage: One and a half heads of green cabbage chopped into inch pieces soften as they bake. Because the cabbage cooks in layers, it becomes tender without falling apart. This cabbage recipe uses chopped cabbage instead of whole cabbage leaves to keep prep simple.
• Lean ground beef: Lean ground beef provides flavor while limiting excess grease. After browning, draining the beef keeps the casserole from becoming oily.
• Olive oil: Olive oil helps soften the cabbage over medium heat before baking. Therefore, the cabbage cooks evenly in the oven.
• Onion and minced garlic: Diced onion and minced garlic cook with the beef to build flavor early. As a result, the tomato sauce mixture tastes fuller and more developed.
• Seasonings: Dried oregano, dried thyme, sweet paprika, tsp of salt, and black pepper season the meat mixture evenly. Together, they keep the flavor balanced and family-friendly.
• Diced tomatoes and tomato sauce: Using both creates a rich tomato sauce with texture. While the diced tomatoes add body, the tomato sauce ties everything in your stuffed cabbage casserole together.
• Cooked rice: This recipe uses cooked rice, not uncooked. White rice, brown rice, or leftover rice all work and help turn the casserole into a complete meal.
• Worcestershire sauce: Worcestershire sauce adds depth and savory flavor without overpowering the cabbage.
• Mozzarella cheese: Mozzarella melts smoothly on top and adds a simple, creamy finish.

How to Make Stuffed Cabbage Casserole

Step one: Preheat your oven to 350 degrees. Spray a baking dish or oven-safe casserole dish with non-stick spray and set it aside.

Step two: In a large skillet or large frying pan over medium-high heat, cook your ground beef with the diced onion and minced garlic. Stir often until the beef browns completely. Then be sure to drain any excess grease.

Step three: Reduce the heat to medium. Next, stir in the oregano, thyme, sweet paprika, tsp of salt, black pepper, Worcestershire sauce, diced tomatoes, tomato sauce, and water. Let the mixture simmer so the flavors combine. After that, remove the pan from the heat and stir in the cooked rice to form the meat mixture.

Step four: Meanwhile, heat olive oil in a large skillet, Dutch oven, or large frying pan over medium heat. Add the chopped cabbage, season lightly with salt and black pepper, and cook until it just begins to soften. At this stage, do not fully cook the cabbage.

Step five: Spread half of the cabbage evenly into the prepared casserole dish. Then spoon half of the meat mixture over the cabbage. Repeat the layers with the remaining cabbage and meat mixture.

Step six: Cover the casserole dish tightly with aluminum foil. Bake until the cabbage becomes tender and the casserole heats through.

Step seven: Remove the foil and sprinkle the mozzarella cheese evenly over the top. Finally, return the dish to the oven and bake uncovered until the cheese melts and lightly browns.

Let the casserole rest for a few minutes before serving. The full printable recipe card is below.

Substitutions & Variations

• Rice options: Stuffed Cabbage Casserole is so versatile! You can use white rice, brown rice, or leftover rice all work well. In addition, cauliflower rice can be used if you want to reduce the carb impact even more.
• Slow cooker option: This recipe adapts well to a slow cooker. First, sauté the beef and cabbage. Then layer everything in the slow cooker and heat on low until warmed through.
• Seasoning swaps: Next time, garlic powder or onion powder can be used. However, the original seasoning blend works well as written.
• Flavor ideas: Some cabbage casserole recipes include brown sugar or beef broth. This version keeps the flavor savory, but those options remain personal preferences.
• Swap the meat: While I love using ground beef in this dish, it’s also great lightened-up with ground turkey or chicken.

Crissy’s Stuffed Cabbage Casserole Tips

• Cook cabbage gently: Medium heat prevents browning before the cabbage softens.
• Drain beef well: Excess grease can thin the tomato sauce mixture.
• Chop evenly: Inch pieces cook at the same rate and layer better.
• Cover tightly: Aluminum foil traps steam, which helps the cabbage become tender.
• Rest before serving: A short rest helps the casserole hold together.

Storage Instructions

Room temperature: Let the casserole cool slightly. Do not leave it out for more than two hours.

Refrigerator: Store leftover casserole in an airtight container or cover the casserole dish tightly with plastic wrap. It keeps well for up to four days.

Freezer: This cabbage casserole recipe freezes well when wrapped tightly or stored in freezer-safe containers.

Reheating: Reheat covered in the oven or microwave individual portions. The next day, the flavors taste even better!

Frequently Asked Questions

Stuffed cabbage rolls were one of my favorite family meals as a child. I love this deconstructed version, and it’s one of my children’s favorite meals as well. I hope you’ll give it a try!

More Easy Ground Beef Recipes

• Hamburger Potato Soup
• Ground Beef Vegetable Soup
• Rotel Pasta
• Old-Fashioned Goulash

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Stuffed Cabbage Casserole

Stuffed Cabbage Casserole is a delicious and hearty family dinner recipe that is loaded with flavor.

Course Dinner

Cuisine American

Keyword casserole, easy, hearty, one-pot

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 8

Calories 385kcal

Author Crissy Page

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 large onion diced
• 3 cloves garlic minced
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 teaspoon paprika
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• ¼ cup water
• 1 teaspoon Worcestershire sauce
• 1 can petite diced tomatoes 14.5-ounce can, undrained
• 1 can tomato sauce 15-ounce
• 2 cups cooked rice
• 1½ heads green cabbage cored and chopped into 1-inch pieces
• 2 cups shredded mozzarella cheese
• Fresh parsley optional

Instructions

• Preheat oven to 350 degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.
• In a large skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and cooked through. Drain excess grease if needed.
• Stir in oregano, thyme, paprika, salt, pepper, water, Worcestershire sauce, diced tomatoes, and tomato sauce. Simmer for 15 to 20 minutes. Remove from heat and stir in the cooked rice.
• Heat olive oil in a large skillet or Dutch oven over medium heat. Add the cabbage and cook, stirring occasionally, until just tender, about 5 minutes.
• Spread half of the cabbage in the prepared baking dish. Top with half of the meat mixture. Repeat with remaining cabbage and meat mixture.
• Cover tightly with foil and bake for 40 minutes.
• Remove foil, sprinkle cheese evenly over the top, and bake uncovered for 20 minutes, or until the cheese is melted and lightly browned.
• Garnish with fresh parsley if desired. Let rest briefly before serving.

Nutrition

Serving: 1 | Calories: 385kcal | Carbohydrates: 32g | Protein: 21g | Fat: 20g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 872mg | Fiber: 7g | Sugar: 12g

The post Stuffed Cabbage Casserole appeared first on Dear Crissy.

Why You’ll Love This Recipe

Have you tried potato soup with ground beef? It’s a total game changer! Hamburger Potato Soup combines the flavors of tender ground beef, rich broth, and creamy, cheesy potatoes, making it a crowd pleaser for both kids and adults alike. My picky teens even love it!

For another great ground beef recipe, try my Stuffed Cabbage Casserole.

This version of hamburger soup is not just comforting but also easy to make, requiring just a few ingredients that are probably already in your pantry. It’s a great way to use up ground meat like beef, chicken, or turkey, and the result is a thick, cheesy soup that’s perfect for dipping crusty bread. Sourdough is my favorite!

Looking for more hearty hamburger recipes? Try my delicious Cowboy Soup and my crowd-favorite Italian Wedding Soup.

How to Make Hamburger Potato Soup

Making Hamburger Potato Soup is super easy. Makes sense, because ain’t nobody got time for any other kind of recipe around these parts! Here’s what you’ll need to have on hand to make it.

Ingredients

• Olive Oil: Used to sauté the ground beef and vegetables. Olive oil adds a subtle richness to the soup.
• Ground Beef: The star of this recipe, ground beef provides the hearty, meaty flavor that makes this soup so satisfying. Lean ground beef is best to reduce excess fat.
• Russet Potatoes: These potatoes are starchy and break down slightly as they cook, helping to thicken the soup and give it a creamy texture.
• Yellow Onion: Adds a sweet and savory depth of flavor to the soup.
• Carrots: Diced carrots contribute a slight sweetness and a pop of color to the dish.
• Garlic: Fresh garlic enhances the flavor of the soup, providing a fragrant base.
• Salt and Black Pepper: These basic seasonings are essential for bringing out the flavors in my hamburger potato soup.
• Dried Parsley: Adds a touch of herby goodness to the soup.
• Chicken Broth: Forms the savory broth base for the soup, providing a rich, flavorful liquid.
• Whole Milk: Adds creaminess to the soup, balancing out the savory flavors.
• Flour: Helps to thicken the soup, giving it that creamy consistency.
• Velveeta Cheese: Velveeta melts smoothly into the soup, making it extra creamy and cheesy.
• Optional Toppings: Shredded cheddar cheese and chopped green onions can be added on top for extra flavor and texture.

Step-by-Step Instructions

Step One: Heat the olive oil in a large dutch oven over medium-high heat. Add the ground beef, diced onions, and carrots. Season with salt, black pepper, and dried parsley. Cook the beef mixture until the meat is browned and no longer pink, and the onions are translucent. If you’re using a higher-fat content ground beef, be sure to drain any excess grease before proceeding.

Step Two: Add the minced garlic to the beef mixture and cook for about two minutes until the garlic becomes fragrant. This step allows the garlic to infuse the beef with its flavor.

Step Three: Sprinkle the flour over the beef and vegetable mixture, stirring to coat everything evenly. Cook this mixture for 1-2 minutes to get rid of the raw taste from the flour. This step is important because the flour will help thicken the soup as it cooks.

Step Four: Pour in the chicken broth, making sure to deglaze the bottom of the pot by scraping up any browned bits with a wooden spoon. These bits add flavor to the broth and make the soup richer. Bring the mixture to a gentle boil over medium heat.

Step Five: Add the diced potatoes, milk, and Velveeta cheese to the pot. Stir continuously as you bring the soup back to a boil. Once boiling, reduce the heat to low and let the soup simmer (while continuing to stir occasionally) for 30-35 minutes, or until the potatoes and the carrots are tender and the soup has thickened to your liking.

Step Six: Once the soup is done, serve it hot. You can top each bowl with shredded cheddar cheese and chopped green onions for some added texture and color. Serve with crusty bread on the side for dipping.

Substitutions and Variations

One of the great things about Hamburger Potato Soup is its versatility. You can easily adapt the recipe to suit your tastes or what you have on hand!

• Ground Meat: If you don’t have ground beef, you can use ground chicken or ground turkey. Both options make a lighter version of hamburger soup while still delivering on flavor. I’ve made this soup with ground turkey many times!
• Vegetables: Feel free to add other vegetables like celery, bell peppers, or sweet corn. These additions can provide extra nutrients and flavors.
• Broth: While chicken broth is my favorite, you can use beef broth or vegetable broth as well. Beef broth will give a richer flavor, while vegetable broth keeps the soup lighter.
• Cheese: If you’re not a fan of processed cheese, you can substitute with shredded cheddar cheese, or even try a combination of cheeses like Monterey Jack and sharp cheddar.
• Creaminess: For an even creamier soup, consider adding a splash of heavy cream or half-and-half.
• Thickening: If you like your soup thicker, you can mash some of the potatoes once they’re cooked, or add a bit more flour at the beginning.

Best Tips

• Chop Carrots Small: Dicing the carrots small is crucial to ensure that they have time to become tender during the cooking process.
• Drain Excess Fat: If you’re using a fattier ground beef, be sure to drain the excess fat after browning. This helps to keep the soup from becoming greasy.
• Deglaze the Pot: Don’t skip the step of deglazing the bottom of the pot when you add the chicken broth. Those browned bits stuck to the bottom are full of flavor and help to enrich the broth.
• Stir Continuously: When you add the milk and cheese, make sure to stir continuously to prevent the soup from sticking to the bottom of the pot and to ensure the cheese melts smoothly.
• Simmer on Low Heat: Once the soup is boiling, reduce the heat to low and let it simmer gently. This helps the flavors meld together and ensures the potatoes cook evenly without falling apart.

How to Store Hamburger Potato Soup

Storing Hamburger Potato Soup is super easy. Here’s how to do it properly.

• Refrigerator: Let the soup cool to room temperature, then transfer it to an airtight container. It will keep in the refrigerator for up to 3-4 days. When reheating, you may need to add a splash of milk or broth to thin it out if it has thickened in the fridge.
• Freezer: Soups with this amount of cheese and dairy are not my favorites for freezing. I would not recommend freezing this particular soup.
• Reheating: When reheating, do so gently over low heat to avoid curdling the milk or causing the cheese to separate. Stir frequently to ensure even heating.

Frequently Asked Questions

Can I make Hamburger Potato Soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Brown the ground beef, onions, and carrots in a large skillet first, then transfer everything to a slow cooker. Add the remaining ingredients and cook on low heat for 3-4 hours or until the potatoes are tender.

What kind of potatoes should I use for Hamburger Potato Soup?

Russet potatoes are ideal for this soup because they break down slightly during cooking, helping to thicken the broth. However, you can also use Yukon gold potatoes for a creamier texture, or red potatoes if you prefer them to hold their shape better.

Can I use something other than Velveeta cheese?

Yes, if you prefer not to use Velveeta, you can substitute with shredded cheddar cheese or a combination of cheeses like Monterey Jack and sharp cheddar. Just keep in mind that other cheeses might not melt as smoothly as Velveeta. Don’t knock the Velveeta until you’ve tried it. Velveeta cheese makes the best potato soup, in my opinion!

How can I make this soup healthier? 

To make a healthier version, use lean ground beef or ground turkey, and substitute the whole milk with a lower-fat option. You can also increase the vegetable content by adding more carrots, celery, or other veggies of your choice.

Hamburger Potato Soup is the perfect comfort food for a chilly day! This tasty combo of tender ground beef, creamy potatoes, and rich broth, is a hearty meal that’s sure to warm your belly. Whether you’re making it for a quick dinner on a busy weeknight or preparing it in advance for meal prep, this Hamburger Potato Soup recipe is one you’ll want to keep in your regular rotation. Serve it with crusty bread or a fresh green salad for a complete

More Comforting Soups

• Instant Pot Potato Soup
• Crock Pot Cheesy Potato Soup
• Cheesy Cauliflower Soup
• Navy Bean and Ham Soup
• Keto White Chicken Chili

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Hamburger Potato Soup

My Creamy Hamburger Potato Soup Recipe is an easy dinner idea that is made with tender potatoes, hearty ground beef, and Velveeta Cheese. This recipe is a delicious dinner for busy weeknights.

Course Dinner

Cuisine American

Keyword hamburger potato soup, instant pot potato soup recipe

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Servings 6

Calories 588kcal

Author Crissy Page

Ingredients

• 1 tablespoon olive oil
• 1 lb. ground beef I use 90/10
• 4 large russet potatoes about 2 lbs., peeled and cut in 1/2-inch cubes
• 1 medium yellow onion diced small
• 2 large carrots diced small
• 3 cloves garlic minced
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoon dried parsley
• 4 cups chicken broth
• 2 cups whole milk
• ¼ cup flour all-purpose
• 1 pound Velveeta Cheese 16 oz., cut into chunks
• Optional toppings shredded cheddar cheese, sliced green onions

Instructions

• Add 1 tablespoon olive oil to a large dutch oven over medium-high heat. Add the ground beef, onion, carrots, salt, pepper, and parsley. Cook beef until meat is browned and onions are translucent. Drain any excess grease.
• Add the garlic to the skillet and cook for about two minutes or until fragrant.
• Sprinkle the meat and vegetable mixture with the flour, making sure the meat is evenly coated. Stir and cook 1-2 minutes to remove the raw taste from the flour.
• Add the broth, taking care to deglaze the bottom of the pot, scraping vigorously with a wooden spoon or spatula to remove any stuck-on bits.
• Add the potatoes, milk, and Velveeta cheese. Bring to a boil while stirring continuously. Reduce the heat and simmer soup for 25-35 minutes or until potatoes and carrots are tender; continue to stir to prevent scorching. Garnish with shredded cheese and green onions.

Video

Notes

Cooking time will vary based on the dice-size of your carrots and potatoes. You will need to check for tenderness of your potatoes and carrots at around 20 minutes. I recommend potatoes be diced in approximately 1/2″ cubes, and carrots should be diced very small, about 1/4″.

Nutrition

Serving: 1 | Calories: 588kcal | Carbohydrates: 47g | Protein: 36g | Fat: 29g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1981mg | Fiber: 3g | Sugar: 14g

The post Hamburger Potato Soup appeared first on Dear Crissy.

Why You’ll Love This Recipe

Who doesn’t love delicious apple pie? Mini apple pie bites will give you the delicious taste of homemade apple pie without having to spend a bunch of extra time. They give you that classic apple pie flavor in just a snap. Using Pillsbury Crescent Rolls, these bites come together quickly, making them an ideal recipe for busy days or unexpected guests. Plus, they are versatile and can be easily customized to suit your family’s different tastes.

How to Make Easy Apple Pie Bites

My apple pie bites recipe has only a few ingredients. With just a few steps, you can create a batch of these delicious treats that are perfect for sharing with family and friends. This is what you’ll need to grab from the pantry.

Step-by-Step Instructions

Step One: Preheat your oven to 375°F. Lightly spray a muffin pan with non-stick cooking spray to ensure easy removal of the apple pie bites.

Step Two: Unroll the crescent rolls and separate the wedges. Take one crescent roll triangle at a time and lay the widest part into a well of the muffin pan. This forms the base and sides of your apple pie bite.

Step Three: Add a heaping tablespoon of apple pie filling to each crescent roll wedge in the muffin pan. You can adjust the amount based on your preference and the size of the crescent roll triangles.

Step Four: Fold the dough around the apple pie filling. Start by pulling the two shortest corners towards the center, followed by the long corner. It’s okay if there are gaps.

Step Five: Once all the wells are filled, lightly sprinkle each with cinnamon sugar. This adds a sweet and slightly crunchy topping to the bites.

Step Six: Bake in the preheated oven for 13 to 15 minutes, or until the crescent rolls are golden brown. Oven times may vary, so keep an eye on them towards the end of the baking time.

Step Seven: Remove the pan from the oven and place it on a cooling rack. Allow the bites to cool until they are warm enough to handle but not too hot.

Step Eight: While the bites are cooling, mix the powdered sugar and milk in a small bowl until smooth to create a glaze.

Step Nine: Remove the apple pie bites from the pan and place them back on the wire rack. You can put parchment paper under the rack to catch any excess glaze. Drizzle the glaze over the bites using a spoon.

Substitutions and Variations

Apple pie bites are highly adaptable. Here are a few ideas to make them suit different occasions or tastes:

• Different Fillings: Substitute apple pie filling with cherry, blueberry, or peach filling for a different flavor.
• Fresh Apples: During apple season, use fresh apples instead of canned filling. Just cook the apple slices with some brown sugar and cinnamon until they are tender.
• Puff Pastry: Swap crescent rolls for puff pastry for a different texture.
• Add Nuts: Include chopped walnuts or pecans in the filling for an added crunch.
• Spices: Add a mixture of cinnamon, nutmeg, and cloves to the filling for a spicier taste. You can also use some apple pie spice! Oh, and if you don’t have “Cinnamon Sugar,” you can obviously just make your own by mixing white sugar and cinnamon. Easy, breezy.
• Vanilla: Add a little vanilla extract for a hint of vanilla in the yummy apple recipe.

Best Tips

Here are some tips to ensure your apple pie bites turn out perfect every time:

• Room Temperature Ingredients: Ensure the crescent rolls are at room temperature for easier handling and better baking.
• Don’t Overfill: Be careful not to overfill the crescent roll triangles to prevent the filling from leaking out during baking.
• Uniform Size: Try to make each bite uniform in size to ensure even baking.
• Cooling Rack: Using a cooling rack helps the bites cool evenly and prevents them from becoming soggy.
• Glaze Consistency: Adjust the consistency of the glaze by adding more milk if it’s too thick or more powdered sugar if it’s too thin. You want it to be able to drizzle easily, but also to be opaque.
• Cooling Time: Don’t keep them in the muffin tin for too long or they may get soggy. 12-15 minutes of cooling time should be enough to handle them safely.  

How to Store Apple Pie Bites

Store your apple desserts in an airtight container at room temperature for up to two days. If you need to keep them longer, place them in the refrigerator for up to a week. Reheat them in the oven at a low temperature to maintain their flaky texture. You can also freeze them for up to three months; just make sure to thaw and reheat before serving.

Frequently Asked Questions

Can I use fresh apples instead of canned filling?

Yes, you can use fresh apples. Just cook them with some brown sugar, cinnamon, and a bit of butter until they are tender. I will say that I highly favor canned pie filling for this particular recipe, as it will give you a consistency and flavor that is just right.

How do I prevent the filling from leaking out?

Make sure not to overfill the crescent rolls and pinch the edges together as best as you can. Some filling may still escape, but it will be minimal. You can also put a large baking sheet under your muffin tin to catch any spillage.

Can I make these ahead of time?

Yes, you can prepare them ahead and store them in the refrigerator. Bake them just before serving for the best texture and flavor.

Can I use a different type of dough?

Puff pastry or homemade pie dough can be used instead of crescent rolls. The baking time might need to be adjusted accordingly.

What’s the best way to reheat apple pie bites?

Reheat them in the oven at a low temperature to maintain the flaky crust. Avoid using the microwave as it can make the dough soggy.

Do I need to peel the apples if I use fresh ones?

Peeling the apples is recommended for a smoother texture, but it’s not necessary if you prefer the added texture from the peel. Again, while you can use fresh apples if you’re set on that, but I highly prefer canned pie filling.

Can I add other fruits to the filling?

Yes, you can mix in other fruits like berries or pears with the apple filling for a unique twist.

Is there a way to make apple pie bites less sweet?

You can reduce the amount of sugar in the glaze or skip the glaze altogether. Also, opt for a low-sugar apple pie filling if available.

What kind of apples are best for fresh filling?

Granny Smith, Honeycrisp, or Fuji apples work well because they hold their shape and provide a nice balance of sweetness and tartness.

My sweet little apple pie bites are a versatile, easy-to-make dessert that brings the comforting flavors of a traditional apple pie into a handheld form. Whether you’re making this yummy fall treat a family gathering, Thanksgiving, or just a cozy night in, these little treats are going to make your guests so happy.

Bonus tip: Enjoy them warm with a scoop of vanilla ice cream or a dollop of whipped cream to send them over the top!

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Apple Pie Bites

Apple Pie Bites are a wonderful fall dessert made with Pillsbury Crescent Rolls, apple pie filling, and a delicious glaze drizzle. This easy dessert apple pie dessert is perfect for Thanksgiving or any time!

Course Desserts

Cuisine American

Keyword Apple pie bites, crescent rolls, Thanksgiving

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Cool 12 minutes minutes

Total Time 39 minutes minutes

Servings 16

Calories 169kcal

Author Crissy Page

Ingredients

• 2 tbsp. cans Pillsbury Orignial Cresent Rolls
• 1 tbsp. 21 oz. can apple pie filling
• 1 tbsp. cinnamon sugar
• 1 cup powdered sugar
• 1-2 tbsps. tablesooons of milk

Instructions

• Preheat oven to 375 f
• Lightly spray muffin pan with non-stick cooking spray. Unroll crescent rolls and separate the wedges. One at a time, lay the widest part of the dough into the muffin pan well. Add approximately a heaping tablespoon of apple pie filling. Pull the dough around the pie filling starting with the two shortest corners, then pull up the long corner. I didn't worry about closing the gaps.
• After the pan is filled, lightly sprinkle with cinnamon sugar. Bake for 13 to 15 minutes. It takes 15 minutes in my oven.
• Place pan on a cooling rack until they are warm enough to handle.
• Mix the powdered sugar and milk until smooth.
• Remove apple pie bites from the pan and place back on the wire rack, I placed parchment paper under the rack. With a spoon drizzle with the glaze.

Nutrition

Serving: 1 | Calories: 169kcal | Carbohydrates: 29g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 0.1mg | Sodium: 240mg | Fiber: 0.4g | Sugar: 16g

The post Apple Pie Bites appeared first on Dear Crissy.

Why You’ll Love Sugar Cookie Fudge

Sugar Cookie Fudge is not only delicious but also very easy to make. You only need a few simple ingredients, and it comes together in no time, making it a great choice for busy folks (like me) who love easy recipes. The rich, creamy texture paired with the fun burst of holiday sprinkles makes such a pretty addition to your holiday baking. Plus, it stores well, so you can make it ahead of time for your Christmas party! Love fudge?

Complete your Christmas dessert platter with my Easy Peanut Butter Fudge and delicious Hershey Kiss Cookies.

How to Make Sugar Cookie Fudge

Making Sugar Cookie Fudge is a breeze! With just a few basic steps, you can have your fudge chilling in the fridge in no time. You start by melting the sweetened condensed milk and white chocolate, mix in the rest of the ingredients, and let it set in the refrigerator. This easy fudge recipe results in a delicious sugar cookie flavor with a soft, creamy texture. Here are the ingredients you’ll need to have on hand.

Ingredients

• Sweetened Condensed Milk: The base of most fudge recipes, sweetened condensed milk brings a rich sweetness and ensures the fudge stays smooth.
• White Chocolate Chips: These add a creamy, sweet flavor to the fudge and help give it the perfect fudge texture.
• Sugar Cookie Mix: Adds the classic sugar cookie flavor to the fudge. Be sure to heat-treat it first to avoid any risks from raw flour.
• Unsalted Butter: Adds richness and helps bind the ingredients together.
• Kosher Salt: A small amount of salt balances the sweetness and enhances the flavors in the fudge.
• Vanilla Extract: Vanilla brings out the flavor of the sugar cookie mix and adds warmth to the overall taste.
• Christmas Sprinkles: These are for decoration and a fun, festive touch, but you can skip or substitute with any type of sprinkles you prefer.

Step-by-Step Instructions

Step One: Prepare your baking pan. Spray a 9×9 square pan with cooking spray and line it with parchment paper, leaving extra on the sides to easily lift the fudge out when it’s ready. This step ensures your fudge doesn’t stick and makes removing it from the pan much easier.

Step Two: In a medium saucepan, heat the sweetened condensed milk over medium heat, stirring it continuously. This prevents the milk from burning and helps it heat evenly. Once it’s warm, add the white chocolate chips, sugar cookie mix (heat-treated as noted below), butter, and kosher salt. Continue stirring the fudge mixture until everything is melted and smooth.

Step Three: Once the mixture is fully melted and combined, remove it from the heat and stir in the vanilla extract. If you’d like to see sprinkles inside the fudge, add 2 tablespoons. The vanilla adds a depth of flavor, while the sprinkles give the fudge a festive touch.

Step Four: Pour the fudge mixture into the prepared pan. Spread it evenly, then sprinkle the remaining sprinkles on top of the fudge. You can add as much or as little as you like.

Step Five: Let the fudge chill in the refrigerator for at least two hours, or overnight if you prefer. This allows the fudge to firm up so you can easily cut it into bite-size pieces.

Step Six: Once the fudge has set, use the parchment paper overhang to lift it out of the pan. Place it on a cutting board and use a sharp knife to cut the fudge into 36 bite-size squares. Serve and enjoy!

Substitutions and Variations

• Sprinkles: You can use any type of sprinkles for this recipe. Red and green sprinkles for Christmas, pink sprinkles for Valentine’s Day, or even multi-colored sprinkles for a birthday party. You can also omit the sprinkles if you prefer a more classic look.
•  Sugar Cookie Mix: If you don’t have sugar cookie mix on hand, you can substitute with another type of cookie mix. Just make sure to heat-treat mixes with raw flour. See my notes below for detailed information about how to heat treat the cookie mix.
• White Chocolate Chips: For a different flavor, you could swap some or all of the white chocolate for chocolate chips.
• Flavor Extracts: For a twist on flavor, try substituting almond extract for vanilla extract, which pairs beautifully with the sugar cookie flavor.

Best Tips for Making Sugar Cookie Fudge

• Heat-Treat the Cookie Mix: Always heat-treat your sugar cookie mix before using it. Raw flour can contain bacteria, and heating it kills any harmful germs. The best way to do this is by microwaving it in a safe bowl in 30-second increments, stirring each time, until it reaches 165°F.
• Use a Double Boiler: If you’re worried about burning your chocolate or sweetened condensed milk, try using a double boiler to melt your fudge mixture over low heat. This is the best way to ensure smooth, creamy fudge. This is not an essential step, and not one that I usually follow, but if you are experienced working with a double boiler you can certainly do it this way!
• Chill Completely Before Cutting: For best results, chill your fudge for at least two hours, preferably overnight. This makes it easier to cut the fudge into neat squares.
• Use a Sharp Knife: When cutting the fudge, use a sharp knife to get clean edges. If the knife sticks, you can wipe it off between cuts for the smoothest results.
• Store in an Airtight Container: To keep your fudge fresh, store it in an airtight container, either at room temperature for a couple of days or in the refrigerator for longer.

Frequently Asked Questions

Can I make this fudge without sprinkles?

Yes, you can make this fudge without sprinkles! You can leave them out of the fudge mixture and off the top if you prefer a simpler look. You can also use different sprinkles based on the occasion. While I love the look of Christmas sprinkles, I don’t love the texture in my fudge, so I often omit this myself.

How do I heat-treat the sugar cookie mix?

​To heat-treat the sugar cookie mix, place it in a microwave-safe bowl and heat it in 30-second increments, stirring after each time, until it reaches 165°F. This helps kill any bacteria that might be in the raw flour.

How long does the fudge need to set?

​The fudge should set in the refrigerator for at least two hours, or up to overnight, to ensure it firms up completely and is easier to slice into clean pieces. I have found that it’s pretty much good to go after the two hours in the fridge.

Can I freeze Sugar Cookie Fudge?

​Yes! Sugar Cookie Fudge freezes well. Wrap each piece in wax paper or plastic wrap, then place the pieces in an airtight container or freezer bag to prevent freezer burn. It will keep for up to three months in the freezer.

This Christmas fudge recipe is such a fun holiday treat. Whether you’re making it for a birthday party, Christmas party, or simply to share with family, it’s sure to be a hit. Be sure to print the recipe card at the bottom of the post for quick reference. Hope you love making this delicious fudge at Christmas time!

More Delicious Christmas Treats

• Christmas Gooey Butter Cookies
• Velveeta Fudge
• Maple Walnut Fudge
• Cookie Dough Truffles
• Christmas Tree Cake Dip

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Sugar Cookie Fudge

Sugar Cookie Fudge is a creamy and delicious fudge recipe that has all the wonderful vanilla flavor of a sugar cookie! Dress this fudge up with your favorite holiday sprinkles to make it the perfect Christmas dessert recipe.

Course Dessert

Cuisine American

Keyword christmas fudge, fudge, sugar cookie fudge

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Set Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 36

Calories 153kcal

Author Crissy Page

Ingredients

• 1 14 ounce can sweetened condensed milk
• 2 ½ cups white chocolate chips
• 1 ¼ cup sugar cookie mix heat treated (see notes)
• 2 tbsp unsalted butter
• ¼ tsp kosher salt
• 2 tsp vanilla extract
• 1/8 cup Christmas sprinkles (see notes)

Instructions

• Spray a 9×9 pan with cooking spray. Next, line with parchment paper, leaving overhang on both sides so you can easily lift the fudge out when it’s done.
• Add sweetened condensed milk to a large pot and heat over medium heat, stirring continually. When hot, stir in the white chocolate chips, sugar cookie mix, and butter, and kosher salt. Stir the mixture until it is fully melted and smooth. Remove from heat.
• Fold in the vanilla and 2 tablespoons of the sprinkles.
• Pour fudge mixture into the prepared dish and top with desired amount of remaining sprinkles.
• Chill fudge in the refrigerator to set, at least two hours, or up to overnight. Slice into 36 pieces and serve.

Notes

1. It is generally recommended these days to heat treat cookie or cake mixes, because they contain raw flour, which can contain bacteria. To heat treat your sugar cookie mix, place it in a large microwave-safe bowl. Heat in 30-second increments, stirring the mixture each time. The desired temperature is 165°F, or about two minutes total cook time.
2. I used 1/8 cup of sprinkles on the top of my fudge. If you would like to have sprinkles inside the fudge, you can stir-in an additional 2 tablespoons at the same time you add the vanilla. Sprinkles are to be used (or omitted) at your preference!

Nutrition

Serving: 1 | Calories: 153kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 66mg | Fiber: 0.03g | Sugar: 20g

The post Sugar Cookie Fudge appeared first on Dear Crissy.

How to Make Original Fantasy Fudge

Let’s start by gathering our simple ingredients to make this creamy chocolate fudge. 

Fantasy Fudge Ingredients

Sugar: Acts as the base of the fudge, giving it sweetness and structure as it cooks.

Butter: Adds richness and a smooth, creamy texture to the finished fudge.

Evaporated milk: Helps dissolve the sugar and gives the fudge a silky consistency without being too heavy.

Semi-sweet chocolate chips: Provide deep chocolate flavor and help the fudge set up firmly as it cools.

Marshmallow cream: Creates a soft, smooth texture and helps stabilize the fudge so it doesn’t become grainy.

Vanilla extract: Rounds out the flavor and enhances the chocolate’s natural sweetness.

Chopped nuts: Completely optional, but they add crunch and extra flavor if you like texture in your fudge.

Original Fantasy Fudge Instructions

Step One: Prepare Your Pan

Start by spraying a 9-inch square pan with cooking spray. A 9×13 pan will absolutely work as well. Next, line with parchment paper (the cooking spray helps it stick), with overhang on both sides so you can easily lift your fudge from the pan. 

Step Two: Mix the Sugar, Butter, and Evaporated Milk

In a medium-sized pot, combine the sugar, butter, and evaporated milk. Stir the sugar mixture well.

Step Three: Bring to a Full Rolling Boil

Place the pot over medium heat and bring the mixture to a full boil. 

Step Four: Boil for Five Minutes (EXACTLY!)

Allow the mixture to boil for exactly five minutes. I use a wooden spoon and stir the entire time to prevent scorching. Sticking to the cooking time is very important for perfect creamy Fantasy Fudge.

Step Five: Add Chocolate Chips

After five minutes, remove the marshmallow creme fudge from the heat. Add the semi-sweet morsels and stir until they are completely melted and blended in.

Step Six: Incorporate Marshmallow Fluff and Vanilla

Mix in the small can of marshmallow cream and add a teaspoon of vanilla extract Note, some people use marshmallows in a similar recipe. I recommend sticking with the small can of marshmallow creme as my original Fantasy Fudge recipe indicates.

Step Seven: Optional Nuts

Optionally, stir in a cup of chopped walnuts or pecans at this stage. During the holiday season, I usually make a batch with and without nuts.

Step Eight: Pour and Cool Original Fantasy Fudge

Finally, quickly pour the luscious original Fantasy Fudge mixture into your prepared pan, scraping the sides of the pot. Let it cool until it reaches room temperature.

Now that you’ve got the basics of this vintage recipe down, let’s explore some variations.

Variations

• Nuts: Besides the classic walnuts, try experimenting with different nuts like pecans, almonds, or hazelnuts.
• Flavored Extracts: Switch up the vanilla extract with other flavors like almond, peppermint, or even orange.
• Chocolate Swaps: Replace semi-sweet chocolate chips with milk chocolate for a sweeter, creamy fudge. Alternatively, try peanut butter chips to make some peanut butter Fantasy Fudge!

Love easy fudge recipes? Try my easy 3 Ingredient Fudge.

Tips for Best Results

• There’s no need to use a candy thermometer to achieve the right temperature for our original Fantasy Fudge, as long as you follow my easy steps exactly.
• I use a 9-inch pan, but you can certainly use a 9×13 if that’s what you have. It will taste just as good!
• It’s a great idea to ensure all your ingredients are at room temperature for a smooth blend. One of my favorite things about this fudge is its smooth texture. Just say no to grainy fudge!

Frequently Asked Questions

What if my Original Fantasy Fudge turns out too soft?

If your fudge doesn’t set properly, it usually means the sugar mixture didn’t boil long enough. Be sure to bring the mixture to a full rolling boil over medium heat and cook for a full five minutes, stirring constantly. Hitting that timing is key to achieving the right creamy texture.

Do the ingredients need to be at room temperature?

It’s a good idea. When the butter and other ingredients are at room temperature, everything blends more smoothly, which helps prevent graininess and gives the fudge its signature creamy texture.

Can I substitute the chocolate chips?

Yes. Semi-sweet chocolate chips are classic, but you can swap in milk chocolate chips for a sweeter flavor or even peanut butter chips for a fun variation. The base recipe stays the same.

Original Fantasy Fudge is such a great sweet treat, and is a guaranteed no fail fudge recipe. Whether you stick to the classic recipe or experiment with your favorite flavors, the end result will be result in the perfect fudge recipe. Hey, it might even start a new family tradition. 

No need to wait for a special occasion. Whether it’s Christmas time or any time of year, this delicious chocolate fudge is the perfect recipe. Gather your ingredients and whip-up a batch today. You have my permission, ha! I hope you enjoy this easy fudge recipe!

More Christmas Treats

• Old-Fashioned Pecan Pralines
• Maple Walnut Fudge
• Velveeta Fudge
• Sugar Cookie Fudge
• Easy Peanut Butter Fudge
• Cocoa Powder Cookies

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Original Fantasy Fudge

Easy and creamy original fantasy fudge is a wonderful holiday dessert.

Course Desserts

Cuisine American

Keyword christmas, desserts, fantasy fudge, fudge

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Additional Time 2 hours hours

Total Time 10 minutes minutes

Servings 32 pieces

Calories 203kcal

Author Crissy Page

Ingredients

• 3 cups sugar
• 3/4 cup butter
• 2/3 cup evaporated milk
• 2 cups semi-sweet chocolate chips
• 1 jar marshmallow creme 7 oz. (1.5 cups)
• 1 tsp. vanilla
• 1 cup chopped nuts optional

Instructions

• Spray a 9×9 (or 9×13) pan with cooking spray. Next, line with parchment paper, leaving overhang on both sides so you can easily lift the fudge out when it’s done.
• In a medium pot, mix sugar, butter and milk.
• Bring the mixture to a full rolling boil using medium-high heat, stirring continuously to prevent scorching. 
• Boil for exactly five minutes. This is important! Set a timer!
• Remove the mixture from the heat. Working quickly, stir in chocolate chips until smooth.
• Add the marshmallow creme and vanilla.
• Optionally, add nuts.
• Pour into the prepared pan; allow to cool completely before cutting into squares.

Nutrition

Serving: 1 | Calories: 203kcal | Carbohydrates: 31g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 41mg | Fiber: 1g | Sugar: 27g

The post Fantasy Fudge appeared first on Dear Crissy.

Why This Recipe Works

• Hot pork sausage builds real flavor: It seasons each bite and keeps the balls moist as they bake.
• Cream cheese creates a tender texture: It blends smoothly into the biscuit mix so the centers stay creamy.
• Well-drained Rotel keeps the shape: Removing excess liquid helps the 1 inch balls hold together and bake evenly.
• Bisquick biscuit mix adds classic structure: It keeps these bisquick sausage balls firm to help prevent spreading.
• Mexican cheese melts evenly: Pre shredded cheese blends well with the other simple ingredients yielding a creamy cheese texture.
• A cookie scoop ensures even baking: Consistent portions give you a dependable bake time and golden brown tops on your Rotel Cream Cheese Sausage Balls.

Ingredient Notes

• Hot pork sausage or spicy sausage: Adds heat and moisture. Ground pork must reach 160 degrees F for safe eating.
• Cream cheese: Softened cream cheese mixes easily and gives the mixture a creamy base.
• Rotel tomatoes with green chilies: Drain very well so the dough stays firm.
• Bisquick biscuit mix: Helps everything hold together without feeling heavy.
• Mexican cheese or cheddar cheese: Both melt nicely and add a mild cheesy flavor.

How to Make Rotel Cream Cheese Sausage Balls

These come together quickly once everything is measured and ready.

Step one: First things first, heat the oven to 400 F and line prepared baking sheets with parchment paper.

Step two: In a large mixing bowl, combine the hot sausage, softened cream cheese, drained Rotel tomatoes, Bisquick mix, and Mexican cheese. Mix until everything is evenly blended. Make sure you’re using uncooked sausage!

Step three: Next, use a cookie scoop to portion the mixture into 1 inch balls. Roll each portion and place them on the baking sheet.

Step four: Bake for 18 to 20 minutes or until the tops turn golden brown and the centers reach 160 degrees F. The cooking time can vary from oven to oven, so keep an eye on them.

Step five: Finally, let them cool for a few minutes before serving. They remind me a little of creamy sausage Rotel dip, but in bite size form.

You’ll find the full recipe card below.

Substitutions and Variations

• Swap spicy sausage for regular breakfast sausage: If you prefer a less spicy version.
• Lighten it up: Instead of using pork sausage, go for turkey sausage for your Rotel Cream Cheese Sausage Balls.
• Cheese changes: Using pepper jack cheese is a great way to add an extra kick and I also really love using sharp cheddar cheese in this recipe.
• Double batch: If this is your first time making them and you want some in the freezer for later.
• Rotel swap: If you don’t have name brand Rotel, you can use diced tomatoes and green chiles.

Crissy’s Rotel Cream Cheese Sausage Balls Tips

• Drain the Rotel thoroughly: This keeps the mixture firm enough to roll. After draining the water, I use paper towels to press out extra liquid.
• Use parchment paper: It prevents sticking and promotes even browning.
• Combine ingredients fully: Slightly softened sausage blends more easily.
• Stick to 1 inch balls: Larger ones need more bake time.
• Serve with tortilla chips: This is a great way to stretch a tray for parties and game days.
• Measure the correct amount of Bisquick mix: The Bisquick is what gives the Rotel Cream Cheese Sausage Balls their structure. Be sure to use the spoon-and-level method so you don’t get too much which could make the balls dry.

Storage Instructions

Refrigerator

The sausage balls can be left out for about two hours before needing to be moved to the refrigerator. Store cooled sausage balls in an airtight container for up to 4 days. Reheat in the oven or air fryer so the outside stays crisp.

Freezing Rotel Cream Cheese Sausage Balls

• Roll the sausage mixture into 1 inch balls and place them on a parchment lined baking sheet in a single layer.
• After that, freeze the balls until solid, then transfer them to a freezer bag or airtight container.
• When you are ready to bake, place the frozen balls on a baking sheet and bake in a preheated oven as usual.
• Add a few extra minutes to the bake time.
• There is no need to thaw them first.

Frequently Asked Questions

Here are some of the common questions about making this dish.

This recipe is such a family favorite. The combination of spicy sausage and and flavorful cheese makes this a wonderful snack for a holiday party or any time you need a quick and easy appetizer. I’m getting the urge to eat one of these just thinking about it!

Easy Holiday Appetizers

• Bacon-Wrapped Water Chestnuts
• Warm Cheesy Bacon Dip
• Crock Pot Little Smokies
• Sausage Stuffed Mini Sweet Peppers

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Rotel Cream Cheese Sausage Balls

These easy sausage balls are made with hot pork sausage, cream cheese, Bisquick, and Ro-Tel. They bake up tender, cheesy, and full of flavor, perfect for holidays, game day, or quick make-ahead appetizers.

Course Appetizer

Cuisine American

Keyword holidays, party

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Total Time 33 minutes minutes

Servings 48

Calories 80kcal

Author Crissy Page

Ingredients

• 1 pound hot pork sausage uncooked
• 8 ounces cream cheese softened
• 1 can Original Ro-Tel 10 ounces, drained very well
• 2 cups Bisquick
• 2 cups Mexican blend cheese shredded

Instructions

• Heat the oven to 400°F and line a rimmed baking sheet with parchment.
• In a large bowl, combine the sausage, cream cheese, drained Ro-Tel, Bisquick, and shredded cheese until the mixture is evenly blended. A stand mixer with a dough hook works well for this, but you can do it by hand if that's not possible.
• Scoop the mixture into 1 inch portions. I roll them into balls for presentation, but you can also just put the scoops down on the cookie sheet.
• Bake for 18 to 20 minutes, or until golden brown and fully cooked. Ground pork should reach an internal temperature of 160°F.
• Cool for a few minutes, then serve warm. Add a sprinkle of fresh parsley if you want a festive holiday touch.

Notes

• Make sure the Ro-Tel is drained thoroughly. I after draining the can, I use paper towels to press out excess water.

Nutrition

Serving: 1 | Calories: 80kcal | Carbohydrates: 4g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 15mg | Sodium: 175mg | Fiber: 0.1g | Sugar: 1g

The post Rotel Cream Cheese Sausage Balls appeared first on Dear Crissy.

Why You’ll Love Crockpot Candied Nuts

Here’s why you’ll want to give my recipe a try!

• Easy recipe: Everything mixes together quickly and cooks on low heat.
• Simple ingredients: Sugar, cinnamon, egg whites, mixed nuts. Nothing fussy.
• Perfect for gifting: Fill mason jars, add a pretty ribbon, and you have great gifts or hostess gifts.
• Warm and festive flavor: Cinnamon sugar nuts taste like classic holiday treats.
• Slow cooker convenience: The crock pot does the work, and you only need a little stir now and then.

How to Make Crock Pot Candied Nuts

This recipe relies on slow heat, steady coating, and a final cool-down on a baking sheet so the nuts crisp instead of turning sticky.

Step one: Spray the inside of your crock pot with cooking spray so nothing sticks while it cooks on low heat.

Step two: In a large bowl, mix the white sugar, brown sugar, and cinnamon until blended. Set aside.

Step three: In a medium bowl, combine egg whites and vanilla. Whisk until the mixture turns a little frothy.

Step four: Add the nuts to the crock pot. Pour the egg white mixture over them and stir until coated.

Step five: Sprinkle the cinnamon sugar mixture across the nuts, then stir again so each nut gets an even layer.

Step six: Cover and cook on low for 3 hours. Give everything a little stir every 20 minutes so the coating melts evenly.

Step seven: When 20 minutes remain, pour in a cup of water. This helps the coating caramelize and prevents the nuts from getting a bit sticky.

Step eight: When the time is up, spread the nuts on a baking sheet lined with parchment paper. Place them in a single layer and let them cool at room temperature.

Substitutions and Variations

• Add chocolate chips: Stir them in after cooling for a sweet crunchy mix.
• Use maple syrup: A splash adds a deeper holiday flavor.
• Try peanut butter: Mix a small spoonful into the sugar mixture for a warm, creamy note.
• Mix in potato chips: A handful adds a salty, crunchy twist.
• Try different nuts: Almonds, cashews, pecans, and walnuts all work well.

Crissy’s Tips

• Line the baking sheet: Use parchment paper so the nuts cool without sticking.
• Stir often: Every 20 minutes helps the sugar coating melt evenly.
• Serve warm: The warm setting on the slow cooker keeps them soft for holiday parties.
• Store correctly: Use an airtight container to keep them crunchy.
• Gift them easily: Fill mason jars and tie on a pretty ribbon for homemade gifts.
• Try them with ice cream: A spoonful sprinkled over vanilla is my favorite way to enjoy them.
• Make ahead: They stay fresh for days, which makes them perfect for gatherings.

Storing Slow Cooker Candied Nuts

• Room temperature: Keep in an airtight container for several days.
• Refrigerator: Store in a sealed container if you prefer a firmer texture.
• Freezer: Freeze in a freezer-safe container for longer storage. Thaw at room temperature.

Common Questions

Here are some questions and answers that might help you when making this holiday recipe.

Friends, this is the most delicious holiday snack. I will warn you, they are also kinda addictive. You’ve been warned! Merry Christmas!

Easy Holiday Appetizers

• Pumpkin Spice Snack Mix
• Bacon Wrapped Water Chestnuts
• Crock Pot Meatballs

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Crock Pot Candied Nuts

Candied spiced nuts made in your slow cooker are the perfect holiday treat. These also make wonderful Christmas gifts!

Course Appetizers

Cuisine American

Keyword christmas, slow cooker

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 24

Calories 255kcal

Author Crissy Page

Ingredients

• 1 1/2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 1 1/2 tablespoons ground cinnamon
• 2 egg whites
• 3 teaspoons vanilla
• 2 cups almonds
• 2 cups cashews
• 2 cups pecans

Instructions

• Spray the slow cooker with nonstick cooking spray.
• In a large bowl, stir together the granulated sugar, brown sugar, and cinnamon. Set aside.
• In a separate small bowl, whisk the egg whites and vanilla until slightly frothy.
• Add all the nuts to the slow cooker. Pour the egg white mixture over them and stir until the nuts are fully coated.
• Sprinkle the cinnamon sugar mixture over the nuts and stir again until everything is well coated. Cover and cook on low for 3 hours, stirring every 20 minutes.
• When 20 minutes of cook time remain, pour 1/4 cup warm water into the slow cooker and stir.
• When the cooking time is complete, spread the nuts onto a parchment-lined or silicone-lined baking sheet and let them cool until dry.

Notes

• Be sure to use the parchment paper, waxed paper, or silicone mat when dumping the nuts out to cool to avoid them sticking to your pan.

Nutrition

Serving: 1 | Calories: 255kcal | Carbohydrates: 24g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Trans Fat: 0.002g | Sodium: 7mg | Fiber: 3g | Sugar: 18g

The post Crock Pot Candied Nuts appeared first on Dear Crissy.

Why You’ll Love 3 Ingredient Fudge

• Only three ingredients: Chocolate chips, butter, and sweetened condensed milk melt into a perfectly creamy texture.
• No special tools: Since you use the microwave instead of the stovetop, it works well for beginners.
• Creamy fudge every time: The mixture sets beautifully, so each piece cuts cleanly with a sharp knife.
• Great for gifting: This becomes a Christmas staple fast, and it travels well.
• Easy mix-ins: Nuts, pretzels, peanut butter chips, candy pieces, or dark chocolate all blend in nicely.

Ingredient Notes

• Semi-sweet chocolate chips: These melt smoothly, and they help the fudge land in that sweet spot between rich and balanced. You can use different chocolate if you want a stronger or lighter flavor.
• Sweetened condensed milk: This ingredient does most of the work. Fudge with sweetened condensed milk yields a creamy texture that goes a long way, so the fudge sets without any tricky steps.
• Butter: A little bit of butter gives the melted chocolate mixture a silky finish and keeps the 3 Ingredient Fudge from getting crumbly.
• Optional mix-ins: Walnuts, chopped peanut butter cups, pretzels, or dark chocolate pieces all blend in well. You can also add a little vanilla extract or sprinkle sea salt across the top of the fudge before chilling.

How to Make 3 Ingredient Fudge

Your full printable recipe card appears below. This step-by-step recipe follows your exact ingredient amounts.

Step one: Add the semi-sweet chocolate chips, sweetened condensed milk, and butter to a large microwave-safe bowl so everything melts evenly.

Step two: Microwave the mixture on medium heat for 3 to 5 minutes, stirring every minute so the chocolate melts smoothly and doesn’t scorch.

Step three: Line an 8×8 dish with parchment paper, wax paper, aluminum foil, or lightly coat the dish with cooking spray. This helps the fudge lift out cleanly when it sets.

Step four: Pour the chocolate mixture into the prepared pan, then smooth the top so it reaches each corner. This helps the top of the fudge set evenly.

Step five: Refrigerate the 3 Ingredient Fudge until firm. When it is fully set, let it rest at room temperature for a few minutes so it slices without cracking.

Substitutions & Variations

• Try different chocolate: Dark chocolate, milk chocolate, or a blend all melt well. This lets you adjust the flavor for different tastes.
• Make it peanut butter fudge: Stir in peanut butter or swirl it across the top before chilling.
• Add holiday mix-ins: Nuts, mini marshmallows, crushed cookies, or chopped candy work nicely, especially during the holiday season.
• Give it an old-fashioned look: Sprinkle sea salt across the top for a simple finish that balances the sweetness.

Crissy’s Fudge Tips

• Use parchment paper: This creates clean edges and prevents sticking.
• Stir often: Stirring every minute helps the melted chocolate mixture stay smooth.
• Let it chill fully: The 3 Ingredient Fudge cuts best after a few hours in the fridge.
• Store it correctly: Keep it in an airtight container so it stays fresh and creamy.
• Cut with a sharp knife: Letting the fudge warm slightly helps it slice into even squares.
• Freeze for later: Use a freezer-safe container and layer pieces with plastic wrap or parchment.
• Try fun mix-ins: Pretzels, peanut butter cups, candy pieces, or dark chocolate all add great texture.
• Make it ahead: This fudge stays delicious for days, so it works well for gifting or adding to holiday candy recipes.
• Check your pan size: An 8×8 pan keeps the fudge at the perfect thickness.
• Start here: If it’s your first time making fudge, this method is simple and forgiving.

Storing 3 Ingredient Fudge

• Room temperature: Leave your 3 Ingredient Fudge out briefly before serving, but return leftovers to the fridge after that.
• Refrigerator: Store the fudge in an airtight container for up to a week. Separate layers with parchment paper or plastic wrap.
• Freezer: Freeze pieces in a freezer-safe container for up to 2 months. Thaw in the fridge for the best texture.

Frequently Asked Questions

This easy microwave fudge is a staple in my kitchen. We often make it for Christmas as it makes a great holiday gift. I hope you love it as much as we do!

More Delicious Desserts

• Chocolate Raspberry Bars
• Cherry Chocolate Nut Cookies
• Pumpkin Spice Snack Mix
• Caramel Apple Cookies

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3 Ingredient Fudge

This simple but delicious quick-fudge recipe can be made in minutes using just a few ingredients and the magic if your microwave. It’s proof that delicious doesn’t always mean fussy or complicated!

Course Desserts

Cuisine American

Keyword candy, easy

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 7 minutes minutes

Servings 16

Calories 300kcal

Author Crissy Page

Ingredients

• 3 cups semisweet chocolate chips
• 1 can sweetened condensed milk 14 ounces
• 1/4 cup butter

Instructions

• Add the chocolate chips, sweetened condensed milk, and butter to a large microwave-safe bowl. Microwave on medium for 3 to 5 minutes, stirring every minute, until everything is melted and smooth.
• Pour the mixture into a well-greased 8×8 glass baking dish. Refrigerate until firm.

Nutrition

Serving: 1 | Calories: 300kcal | Carbohydrates: 31g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 58mg | Fiber: 3g | Sugar: 26g

The post Easy 3 Ingredient Fudge appeared first on Dear Crissy.