Of all of the family recipes I have collected over the years, I don’t have very many from my paternal grandmother. And honestly, there’s a reason for that. Lena Mae just didn’t have the same chops in the kitchen as the rest of my family.

The one exception? Her sweet potato casserole.

My family has always loved sweet potatoes, but we’ve also never been huge fans of the marshmallow topping you usually find on a sweet potato casserole. But Grandma Swope’s version swaps the marshmallows for a pecan and coconut streusel topping that we could never get enough of.

This casserole takes about an hour to make, but you can assemble it ahead of time and bake it when you’re ready to eat. Add it to your Thanksgiving or Christmas dinner menu alongside the turkey or spiral ham, easy crockpot creamed corn, and tangy cranberry chutney, and let the compliments roll in.

Ingredient notes and substitutions

• Sweet potatoes: For 3 cups of cooked and mashed sweet potatoes, you will need about 3 large sweet potatoes, or about 2 1/2 pounds. You can cook them any way you like, but I give some suggestions below in “Cooking the sweet potatoes.”
• Salted butter: Used in the filling and the pecan topping and melted both times.
• Light brown sugar: Also used in the sweet potato filling and the pecan topping. If you like, you could substitute the sugar in the filling for maple syrup or honey for a slightly different flavor.
• Vanilla: Extract or vanilla bean paste.
• Evaporated milk: Half-and-half also works! You can use whole or 2% milk, but I find that the sweet potato mixture isn’t as creamy with milk as it is when using evaporated milk or half-and-half.
• Eggs: Help bind the filling and give it a more custardy texture.
• Chopped pecans: These are the star of the topping. They toast as the casserole bakes and become absolutely perfect.
• Sweetened flaked coconut: Again, optional but a must if you’re in my family. I don’t recommend using unsweetened coconut; it’s just a bit dryer than sweetened coconut and doesn’t give quite the right texture here.
• All-purpose flour: For the topping. You could use cup-for-cup gluten-free flour if you need the casserole to be gluten free.
• Fine sea salt: Just a bit to round out the flavors!

Cooking the sweet potatoes

Just like when making my sweet potato pie or sweet potato biscuits recipe, you can cook the sweet potatoes in any way you like prior to mashing them.

The easiest and fastest way to go is to toss them in the microwave. Make sure to poke them with a fork or paring knife first! Depending on the size of the potatoes, I find they usually need around 10-15 minutes. I like to flip them halfway through.

If you have time, you can also bake them in the oven. Again, make sure to poke them with a fork or paring knife, and wrap them in foil first.

My least favorite method is to boil the potatoes, just because it takes more steps. You need to peel and dice the potatoes before simmering in water. If you go this route, make sure to drain the cooked potatoes very well so that your filling doesn’t end up watery.

Refer to the notes section of the recipe card below for additional details on each of these methods.

The cooked sweet potatoes can be stored in an airtight container in the refrigerator for up to 2 days before making the casserole.

Make ahead

I always try to get as much prep done ahead of time when I’m hosting Thanksgiving or taking a dish to a potluck. For this sweet potato casserole recipe, you can assemble it as directed, but don’t bake it yet.

Cover the baking dish tightly with foil or use a lidded casserole dish. Store in the fridge for up to 2 days.

You can also freeze it for up to 3 months. If freezing, cover with a layer of plastic wrap followed by a layer of heavy-duty foil first. Thaw in the refrigerator overnight.

When you’re ready to bake, let the casserole rest on the counter for 30 minutes while you preheat the oven, then bake as directed.

Storage

Leftovers are obviously one of the best part of Thanksgiving dinner! Sweet potato casserole leftovers will keep in an airtight container in the fridge for up to 3 days. Reheat in the microwave.

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Sweet Potato Casserole with Pecan Topping

This sweet potato casserole is topped with a sweet and buttery pecan streusel for an irresistible addition to your holiday table or Sunday dinner.

Course Side Dish

Cuisine American

Keyword casserole, christmas, coconut, easter, entertaining, holidays, make ahead, pecans, potluck, sweet potatoes, thanksgiving

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 10

Calories 413kcal

Equipment

• 9×13-inch ceramic baking pan
• Immersion blender or potato masher

Ingredients

For the sweet potatoes:

• 3 cups cooked and mashed sweet potatoes from about 3 large sweet potatoes, see notes
• 6 tablespoons salted butter melted
• ⅓ cup light brown sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon fine sea salt
• ½ cup evaporated milk or half-and-half
• 2 large eggs

For the topping:

• 1 cup chopped pecans
• 1 cup sweetened flaked coconut optional, see notes
• ¾ cup lightly packed light brown sugar
• ½ cup all-purpose flour
• 6 tablespoons salted butter melted

US Customary – Metric

Instructions

• Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish with nonstick spray. Set aside.
• In a large bowl, combine the mashed sweet potato, butter, brown sugar, vanilla, and salt. You can do this with a potato masher or use an electric hand mixer or immersion blender for a smoother mixture.
  3 cups cooked and mashed sweet potatoes, 6 tablespoons salted butter, ⅓ cup light brown sugar, 1 teaspoon vanilla extract, ¼ teaspoon fine sea salt
  
• Whisk together the evaporated milk or half-and-half and eggs; add this mixture to the potato mixture and mix until well combined. Spread this into the bottom of the prepared baking dish.
  ½ cup evaporated milk , 2 large eggs
  
• In a separate bowl, make the topping: Stir together the pecans, coconut, brown sugar, and flour until well combined. Use a fork to stir in the melted butter until moistened. Sprinkle evenly over the top of the sweet potato mixture.
  1 cup chopped pecans, 1 cup sweetened flaked coconut, ¾ cup lightly packed light brown sugar, ½ cup all-purpose flour, 6 tablespoons salted butter
  
• Bake for 30-35 minutes, or until the topping is golden. Serve warm.
  

Notes

Prepping the sweet potatoes

There are several ways you can cook the sweet potatoes:

• Poke the whole sweet potatoes all over with a fork or paring knife. Microwave on high until cooked through (time will depend on the size of the potatoes, but plan on at least 10-15 minutes). Let cool slightly, then scoop out the sweet potato flesh and mash with a fork or potato masher, mix with an electric mixer, or run it through a food processor or immersion blender for an ultra-smooth texture.
• Poke the whole sweet potatoes all over with a fork or paring knife. Wrap in foil and bake the potatoes at 425°F for 40-50 minutes, or until cooked through. Let cool slightly, then scoop out the flesh and continue as noted above.
• Peel the sweet potatoes and cut them into a rough dice. Place in a saucepan and cover with cold water; bring to a boil and cook for about 15 minutes, until soft. Drain, then mash as noted above.

Ingredients

• You will need about 2 1/2 pounds of sweet potatoes to get 3 cups of cooked and mashed sweet potatoes.
• Whole or 2% milk can be used in place of the evaporated milk or half-and-half, although I find evaporated milk or half-and-half to give the casserole a creamier texture.
• If omitting the coconut, I recommend increasing the brown sugar in the topping by an additional 2 tablespoons to account for the lost sweetness from the coconut.

Make ahead

• Cooked sweet potatoes can be stored in an airtight container in the refrigerator for up to 2 days before assembling the casserole.
• Casserole can be made up to 2 days in advance. Prepare the casserole as directed, but do not bake. Cover tightly with foil and store in the refrigerator for up to 2 days. Allow to rest at room temperature for 30 minutes before baking as directed.
• To freeze, prepare the casserole as directed, but do not bake. Cover tightly with a layer of plastic wrap followed by a layer of heavy-duty foil. Freeze for up to 3 months. Thaw overnight in the refrigerator. Allow to rest at room temperature for 30 minutes before baking as directed.

Storage

• Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 413kcal | Carbohydrates: 43g | Protein: 5g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 245mg | Potassium: 303mg | Fiber: 3g | Sugar: 30g | Vitamin A: 6164IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg

The post Sweet Potato Casserole with Pecan Topping appeared first on Stephie Cooks.

Back in the mid-90s, my mom started taking all of her favorite recipes, typing them up, and keeping them in a big 3-ring binder. She’d add more recipes as she tried them and we declared them “keepers” until eventually she had to start a whole new binder because the original was full.

Sometimes when I need recipe inspiration (or just miss her), I’ll flip through that first binder, which is still my favorite. I always rediscover gems I’ve forgotten, like this angel biscuit recipe.

This is a recipe my mom got from her friend Phoebe when they met in college in the ’70s. Her notes at the top of the page say, “Very good!” and thats honestly an understatement.

Angel biscuits are a vintage classic that deserve more attention. Unlike sweet potato biscuits or Red Lobster biscuits which only use chemical leavening (baking powder and baking soda), angel biscuits use that and active dry yeast. Using both gives the biscuits a unique fluffy texture, somewhere between a traditional biscuit and yeast rolls like Texas Roadhouse rolls.

This recipe makes 22 biscuits, and the best part is you can store the dough in the fridge for up to 72 hours. Take out as much as you like to bake just a few biscuits at a time or bake up the whole batch for a holiday dinner!

How to make perfectly fluffy angel biscuits

The dough for angel biscuits is very similar to a traditional biscuit dough, but with the addition of yeast into the mixture.

Before you start, mix the yeast with warm water. Ideally the water should be around 100-110°F. Let this rest until the yeast is foamy—this process is activating the yeast so it can better do its job later.

From there, whisk together the dry ingredients, then cut the butter and shortening in with a pastry cutter. The mixture should resemble coarse meal with some pea-sized pieces of fat throughout.

Now stir the yeast mixture and the buttermilk in just until there are no more dry pockets of flour. Don’t over-mix the dough—it should be pretty sticky.

Transfer the biscuit dough to lightly greased bowl or container, cover, and refrigerate for at least 8 hours or up to 72 hours.

When it’s time to bake, take out as much of the dough as you’d like. Gently pat it out to 1/2-inch thick on a floured surface, cut out the biscuits, and transfer them to a baking sheet or cast-iron skillet. Bake at 400°F until golden brown, about 12-15 minutes.

Same-day baking

If you don’t want to wait until the next day to bake the yeast biscuits, pat out the dough and cut out the biscuits right away. Lightly cover the cut-out biscuits with a clean tea towel or piece of plastic wrap and let rise in a warm place for 1 1/2 hours, then bake.

Freezing

You’ve got about 72 hours to use the angel biscuit dough, so you don’t need to bake all of the biscuits the same day. But if you want to store them for longer, the unbaked biscuits freeze quite well.

Make the dough, let it rise in the fridge overnight, then shape and cut out the biscuits as directed. Instead of baking them, transfer them to a parchment-lined baking sheet.

Place the baking sheet in the freezer for 1-2 hours to flash freeze the biscuits. Once they’re frozen through, transfer them to a zip-top freezer bag. They’ll keep in the freezer for up to 3 months.

When you’d like a fluffy, hot-from-the-oven biscuit, bake the biscuits as directed from frozen, adding a couple of extra minutes to the baking time. I find that they usually need 15-17 minutes rather than 12-15 minutes.

Storage

Like most biscuits, these angel biscuits really are best the same day they’re baked. But leftovers can be stored in an airtight container at room temperature for 2-3 days.

After a day or two, I suggest warming them rather than eating them cold. A toaster oven is perfect for this, or you can pop a biscuit into the microwave for about 15-20 seconds.

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Angel Biscuits

Made with yeast and a combination of baking powder and baking soda, these tender biscuits have a light, fluffy texture that is a cross between that of a biscuit and a yeast roll. Make the dough up to 72 hours before you plan to bake them!

Course Breads, Side Dish

Cuisine American

Keyword biscuits, breakfast, brunch, christmas, easter, holidays, make ahead, thanksgiving, yeast

Prep Time 20 minutes minutes

Cook Time 14 minutes minutes

Rising Time 8 hours hours

Total Time 8 hours hours 34 minutes minutes

Servings 22 2 1/2-inch biscuits

Calories 177kcal

Equipment

• OXO Good Grips Stainless Steel Bladed Dough Blender and Cutter
• Cambro container
• Biscuit cutter set
• Half sheet pans

Ingredients

• 2 (0.25-ounce) packets active dry yeast (4 ½ teaspoons)
• ½ cup warm water about 100-110°F
• 5 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons fine sea salt
• ¼ cup shortening
• ½ cup unsalted butter cold, cut into pieces
• 2 cups buttermilk

US Customary – Metric

Instructions

• In a small bowl or measuring cup, stir together the yeast and the warm water. Set aside for 5-10 minutes, until foamy.
  2 (0.25-ounce) packets active dry yeast, ½ cup warm water
  
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Using a dough cutter, work the shortening and butter into the dry ingredients until the mixture resembles coarse meal with several pea-sized pieces of butter and shortening throughout.
  5 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, 2 teaspoons fine sea salt, ¼ cup shortening, ½ cup unsalted butter
  
• Add the yeast and water mixture and buttermilk and stir until just combined and there are no dry pockets of flour left.
  2 cups buttermilk
  
• Place the dough in a lightly greased bowl or lidded container, such as a Cambro container. Cover and place in the refrigerator to rise for 8 hours or overnight. Dough can be stored in the refrigerator for up to 72 hours.
  
• When ready to bake, preheat oven to 400°F.
• Remove as much of the dough from the refrigerator as you would like and gently turn out onto a floured work surface. Pat dough to ½-inch thick, lightly dusting with additional flour as needed.
• Use a floured biscuit cutter to cut the dough, pressing the cutter straight down and pulling it straight back up (do not twist the cutter). Carefully transfer biscuits to an ungreased sheet pan, placing biscuits close together.
  
• Bake for 12-15 minutes or until the tops are golden. Serve warm.
  

Notes

You do not need to use all of the dough at once. Dough can be stored in the refrigerator for up to 72 hours, so you can take out as much of the dough as you’d like and use the rest over the next couple of days or shape and freeze for later.

Depending on how many biscuits you are baking at once, you can bake them in a cast-iron skillet or ungreased cake pan instead of on a sheet pan if you prefer.

To make the same day:

• After mixing the dough, turn out onto a floured surface and cut into biscuits as described above. Transfer to a baking sheet. Lightly cover with a sheet of plastic wrap or a clean tea towel and allow to rise in a warm place for 1 ½ hours. Bake at 400°F for 12 minutes.

To freeze:

• After dough has risen in the refrigerator for at least 8 hours, turn out onto a floured surface and cut biscuits as described above. Transfer to a parchment-lined baking sheet. Place the baking sheet in the freezer for 1-2 hours, or until the biscuits are frozen through. Transfer to a zip-top freezer bag; freeze for up to 3 months.
• When ready to bake, transfer as many biscuits as you would like to a baking sheet. Bake at 400°F for about 15-17 minutes, or until golden.

Nutrition

Serving: 1biscuit | Calories: 177kcal | Carbohydrates: 23g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.5g | Cholesterol: 13mg | Sodium: 344mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 0.002mg | Calcium: 63mg | Iron: 1mg

Serving suggestions

Angel biscuits are honestly perfect any time of day. They’re great for breakfast or brunch, spread with jam or cinnamon honey butter or slathered with classic sausage gravy. Topping them with homemade pimento cheese is also a very, very good life choice.

I also love them alongside a bowl of soup, like turkey sweet potato chili.

But holiday meals are one of the places this recipe shines best, especially since it can easily feed a crowd. They’re incredible alongside your Christmas ham, Thanksgiving turkey, or Easter leg of lamb, and you can even use them to make sandwiches out of the leftover meat.

Frequently asked questions

The post Angel Biscuits appeared first on Stephie Cooks.

Longtime readers will know that mac and cheese is one of my all-time favorite foods. I love it in all forms: stovetop mac made with a roux-based sauce, super easy copycat shells and cheese, indulgent baked mac and cheese with a crispy topping…give it all to me.

I also really love playing with different cheeses. You can’t go wrong with a classic cheddar, but there’s something extra special about using a mix of cheeses for extra depth of flavor.

This smoked gouda mac and cheese pairs smoky gouda and sharp cheddar in the sauce. Before baking, we add a Parmesan-panko mixture for a topping that’s buttery, nutty, and perfectly crisp. You get the rich, creamy sauce and those perfectly golden edges.

Best of all, you can prep this mac and cheese recipe up to a day ahead of time. Bake it just before serving it at Thanksgiving, Christmas, or Easter dinner alongside the cranberry chutney, super easy slow cooker creamed corn, or honey glazed ham.

Ingredient notes and substitutions

• Pasta: As I mentioned above, my personal favorites are cavatappi or elbow macaroni.
• Butter: This will be used for toasting the topping and for the base of the roux for our cream sauce.
• Panko: These are Japanese-style breadcrumbs that have a lighter, crispier texture than standard breadcrumbs. You can easily find them in the international foods aisle of most grocery stores. You can use regular breadcrumbs, but the texture of the topping won’t be as crispy.
• Parmesan: Finely grated so it can mix into the panko. This gives a nutty flavor to the topping. You can skip this, but why would you?
• Smoked paprika: We’ll use this in both the topping and the cheese sauce. I prefer smoked paprika to sweet paprika in most applications, but especially here where it pairs nicely with the smoked gouda cheese.
• All-purpose flour: Thickens the roux for the cheese sauce.
• Whole milk: This is the base of the sauce. You can use 2% milk instead of whole, but keep in mind that the sauce will not be quite as rich.
• Dijon mustard: I love adding a bit of Dijon to the sauce when I make mac and cheese. It’s not enough to make the sauce taste like mustard, I promise. It’s just enough to sharpen the flavor. Coarse ground mustard can also work if you don’t mind the grains of the mustard being more visible.
• Seasonings: Garlic powder, salt, and plenty of black pepper.
• Cheese: A 50/50 mix of freshly shredded smoked gouda and sharp cheddar. Mild or medium cheddar works for a softer cheese flavor, and you can swap in regular gouda in place of the smoked for a milder mac and cheese overall. Skip pre-shredded cheese and shred your own cheese for the best creamy texture.

Make-ahead directions

You can easily make this smoked gouda mac and cheese from start to finish in under an hour. But if you’re hosting a party or holiday dinner and want to get some prep out of the way ahead of time, this is the perfect side dish.

As early as the day before, make and assemble the mac and cheese as directed and place it in the baking dish. Do NOT add the panko topping yet, though!

Since the pasta will absorb the sauce as the mac and cheese sits in the fridge, make the sauce looser than desired when prepping it ahead of time. This will ensure a perfect sauce after it rests and bakes.

Cover the mac and cheese, either in foil or use a casserole dish with a lid. Put the panko topping in a separate container. Store both in the refrigerator.

When ready to bake, let the mac and cheese rest at room temperature while the oven preheats. Add the panko, then bake as directed.

Storage and reheating

Leftovers of this smoked gouda mac and cheese can be stored in an airtight container in the fridge for up to 3 days.

Since reheating can cause baked mac and cheese to dry out, add a splash of milk before reheating to help restore some of the creamy consistency. It still won’t be just like it was right out of the oven, but it’ll still taste delicious!

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Smoked Gouda Mac and Cheese

Tender noodles baked in a smoked gouda and cheddar cheese sauce and topped with crispy breadcrumbs. This decadent mac and cheese is begging to be adding to your holiday menus!

Course Side Dish

Cuisine American

Keyword cheese, christmas, dinner, easter, holidays, macaroni and cheese, pasta, thanksgiving

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 8

Calories 518kcal

Equipment

• 9×13-inch ceramic baking pan

Ingredients

• 12 ounces cavatappi or elbow macaroni
• 4 tablespoons unsalted butter divided use
• ½ cup panko breadcrumbs
• ¼ cup finely grated Parmesan cheese
• ½ teaspoon smoked paprika divided use
• 3 tablespoons all-purpose flour
• 3 cups whole milk warmed
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper
• 8 ounces smoked Gouda cheese freshly shredded
• 8 ounces sharp cheddar cheese freshly shredded

US Customary – Metric

Instructions

• Preheat the oven to 375°F. Lightly grease (1) 9×13-inch baking dish.
• Cook the pasta in salted water for 2 minutes less than the package directions. Reserve ½ cup pasta water, then drain.
  12 ounces cavatappi or elbow macaroni
• Melt 1 tablespoon butter in a small skillet. Stir in the panko, Parmesan, and ¼ teaspoon smoked paprika. Cook for 2 minutes, until lightly toasted, then transfer to a bowl and set aside.
  1 tablespoons unsalted butter, ½ cup panko breadcrumbs, ¼ cup finely grated Parmesan cheese, ¼ teaspoon smoked paprika
  
• Melt the remaining 3 tablespoons butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute.
  3 tablespoons unsalted butter, 3 tablespoons all-purpose flour
  
• Gradually whisk in the warm milk. Cook for 5 to 7 minutes, whisking often, until the sauce thickens enough to coat a spoon.
  3 cups whole milk
• Remove the pan from the heat. Stir in the Dijon mustard, garlic powder, salt, pepper, and remaining smoked paprika. Add the Gouda and cheddar a handful at a time, stirring until smooth.
  ¼ teaspoon smoked paprika, 1 teaspoon Dijon mustard, ½ teaspoon garlic powder, ½ teaspoon fine sea salt, ¼ teaspoon black pepper, 8 ounces smoked Gouda cheese, 8 ounces sharp cheddar cheese
  
• Fold in the pasta. If needed, add reserved pasta water a few tablespoons at a time so the sauce looks slightly looser than desired.
  
• Transfer to the baking dish and sprinkle evenly with the panko mixture.
  
• Cover with aluminum foil and bake for 18 to 22 minutes, until bubbling around the edges. Remove the foil for the last 5 minutes to help with browning the top. If you'd like a more golden topping, broil briefly, making sure to keep an eye on it so the topping does not burn. Rest for 5 minutes before serving.

Notes

Ingredients

• Any short pasta shape will work, but look for one with ridges or curves to help cheese sauce cling to the noodles.
• If you don’t have panko, regular breadcrumbs can be used but the topping won’t be quite as crispy. 
• You can use 2% milk in place of whole milk, but the sauce will be slightly less rich.
• Swap the smoked gouda for regular gouda for a milder mac and cheese.

Make ahead

• Mac and cheese can be assembled the day before, but do not add the panko topping. Cover and refrigerate until ready to bake, storing the panko topping separately. Before baking, let the mac and cheese come to room temperature and add the panko topping.

Storage

• Store leftovers in an airtight container in the fridge for up to 4 days. If desired, add a splash of milk when reheating to help restore the creamy consistency.

Nutrition

Calories: 518kcal | Carbohydrates: 43g | Protein: 24g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 89mg | Sodium: 758mg | Potassium: 309mg | Fiber: 2g | Sugar: 7g | Vitamin A: 853IU | Vitamin C: 0.01mg | Calcium: 567mg | Iron: 1mg

The post Smoked Gouda Mac and Cheese appeared first on Stephie Cooks.

I was helping my mom in the kitchen long before I was even aware of what we were doing. Like her grandmother before her, she’d come up with little “jobs” for me to do, even if it was just stirring something.

One of the first things I can remember baking with Momma was this exact lemon bar recipe. We almost always used bottled lemon juice (hey, it was the ’90s and we were poor), but I loved them anyway.

These days, I do insist on using fresh juice for the best lemon flavor, but lemon bars are still one of my all-time favorite desserts. This version is made in just 2 bowls—no mixer, food processor, or other special equipment needed. If you can stir things together, you can make this recipe.

Ingredient notes & substitutions

• All-purpose flour: If you need to make these gluten-free, you can use a gluten-free one-for-one baking mix instead.
• Powdered sugar: This is used in the crust for a more delicate texture. And don’t forget to set extra side to generously dust the top of the bars before serving!
• Unsalted butter: Melted and cooled. For a dairy-free version, use your preferred plant-based butter subtitute.
• Eggs: The eggs help the lemon curd filling set so the bars are sliceable.
• Granulated sugar: For balancing the tart lemon flavor of the filling.
• Baking powder: This adds a bit of lift to the lemon layer, preventing it from becoming too dense.
• Fresh lemon juice and zest: You know what I’m gonna say—use fresh juice and lemon zest for the best flavor. You’ll need 2-3 lemons for the amount of juice in this recipe.

Storage

Due to the amount of eggs in the lemon bar filling, you really do need to store the bars in the refrigerator.

If possible, wait to dust the bars with powdered sugar until right before serving. Otherwise, the sugar will dissolve from the moisture in the fridge.

Place the cooled bars in a covered container and keep in the fridge for up to 3 days.

If you prefer to freeze them: Again, skip the powdered sugar. Place sliced bars on a parchment-lined baking sheet and place in the freezer for 1-2 hours, until frozen solid.

Wrap the bars in plastic wrap and place in an airtight container or zip-top freezer bag. Freeze for up to 3 months. Let frozen bars thaw in the fridge overnight or at room temperature for a couple of hours. Dust with powdered sugar before serving.

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Lemon Bars

With a shortbread crust and tart lemon topping, this classic lemon bar recipe is easy to make and sure to be a crowd-pleaser.

Course Dessert

Cuisine American

Keyword citrus, easter, holidays, lemon, mother’s day, spring, summer

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Cooling and Chilling Time 2 hours hours

Total Time 2 hours hours 55 minutes minutes

Servings 20

Calories 229kcal

Equipment

• 9×13-inch ceramic baking pan
• Microplane zester/grater
• Powdered sugar/flour duster

Ingredients

For the crust:

• 2 cups all-purpose flour
• ½ cup powdered sugar
• ¼ teaspoon fine sea salt
• 1 cup unsalted butter melted and cooled

For the filling:

• 4 large eggs
• 2 cups granulated sugar
• 1 teaspoon baking powder
• 6 tablespoons fresh lemon juice
• 2 teaspoons lemon zest

For topping:

• Powdered sugar

US Customary – Metric

Instructions

• Preheat oven to 350°F. Spray a 9×13-inch cake pan with nonstick spray and line with parchment paper. Set aside.
• In a large bowl, whisk together the flour, powdered sugar, and salt. Add the melted butter and stir until a soft dough forms and there are no more patches of dry ingredients.
  2 cups all-purpose flour, ½ cup powdered sugar, ¼ teaspoon fine sea salt, 1 cup unsalted butter
  
• Evenly press the crust mixture into the bottom of the prepared pan. Bake for 18-20 minutes, or until the edges of the crust are lightly golden.
  
• While the crust bakes, make the filling. In a large bowl, whisk together the eggs, sugar, and baking powder until well combined. Add the lemon juice and zest and whisk until the filling is smooth and well combined. Set aside until the crust is done baking. The top of the filling will get a bit foamy while it sits—this is ok.
  4 large eggs, 2 cups granulated sugar, 1 teaspoon baking powder, 6 tablespoons fresh lemon juice, 2 teaspoons lemon zest
  
• When the crust is done baking, pour the filling over the hot crust. Return the pan to the oven and continue baking for another 20-25 minutes, or until the top is golden and crackly and the center barely jiggles when you lightly shake the pan.
  
• Allow the lemon bars to cool completely. Transfer the pan to the fridge to chill for at least 1 hour before serving.
• To serve, remove the bars from the pan, dust the tops generously with powdered sugar, and cut into squares.
  Powdered sugar

Notes

Ingredients

• You’ll need about 2 large or 3 small lemons to get 6 tablespoons of juice.

Storage

• Store in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1bar | Calories: 229kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 65mg | Potassium: 34mg | Fiber: 0.4g | Sugar: 23g | Vitamin A: 332IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg

Frequently asked questions

The post Easy Lemon Bars appeared first on Stephie Cooks.

My husband and I love feeding the people who mean the most to us. Once you’re an unofficial family member, you have pretty much an open-ended invitation to stop by for dinner any time.

One of our friends-turned-family members almost always requests chicken and broccoli Alfredo. And really, I can’t blame her at all. Creamy, cheesy pasta paired with tender chicken (gotta get that protein in) and perfectly crisp broccoli? I mean, c’mon.

The best part is that it only takes about 40 minutes to make. Plus, I’ve nailed down the method so you only need one pot for cooking the pasta and one skillet for making everything else.

You know how much I love a recipe that requires minimal cleanup.

Ingredients and substitutions

• Fettuccine pasta: This is of course the classic pairing with Alfredo sauce. Other pasta options that work well include penne, linguine, or even spaghetti.
• Fresh broccoli: Cut into florets. If you only have frozen broccoli, check out the recipe FAQs for my recommendations on how to substitute. If you’re not a fan of broccoli, other vegetables you could use include fresh spinach, peas, or asparagus.
• Boneless skinless chicken breasts: Cut into bite-size pieces. Just like with my sun-dried tomato pasta, you can also use chicken tenders or boneless skinless chicken thighs if you prefer.
• Cooking fats: A mix of olive oil (for sautéing the broccoli and chicken) and salted butter (for the sauce).
• Garlic: Minced or grated.
• Heavy cream: This makes up the base of the Alfredo sauce. You can substitute half-and-half if needed, but keep in mind that the sauce will not be as thick or as rich.
• Parmesan cheese: Freshly grated. Pecorino Romano is a nice option for a sharper flavor.
• Italian seasoning: For the chicken.
• Salt and pepper

How to make chicken alfredo with broccoli

Start to finish, this chicken broccoli Alfredo recipe comes together in about 40 minutes, making it perfect for busy weeknights.

Bring a large pot of salted water to a boil and cook the pasta to al dente according to the package directions. Before you drain the pasta, set aside about 1 cup of the pasta cooking water. Set the drained pasta aside.

While the pasta cooks, start on the rest of the dish. Sauté the broccoli in a large skillet for 4-5 minutes, until the florets are bright green. Add a few tablespoons of water and cook for another couple of minutes until the broccoli is crisp-tender.

Remove the broccoli to a plate or bowl and set aside.

Now cook the chicken in the same skillet—no need to wipe it clean. Season the chicken with salt, pepper, and Italian seasoning and cook until the chicken is golden and cooked through. Remove the chicken to the same bowl as the broccoli.

Finally, it’s sauce time! Melt the butter over medium-low heat, then cook the minced garlic for about 30 seconds before adding the heavy cream.

Let the cream simmer for 2-3 minutes, then stir in the cheese, salt, and pepper. Keep the heat low so the sauce stays silky.

Add the noodles, chicken, and broccoli to the skillet and toss to coat. If the sauce is too thick, add some of the reserved pasta water until it reaches your desired consistency.

If desired, garnish with additional cheese and minced parsley. Enjoy!

Make-ahead and storage tips

I don’t recommend making this recipe ahead of time, since the Alfredo sauce is best made fresh for the creamiest texture.

If you’re meal prepping, you can cut the broccoli florets, dice the chicken, and grate the Parmesan cheese up to 1 day ahead. Store each in separate airtight containers in the refrigerator until you’re ready to cook.

Store leftovers in an airtight container in the fridge for up to 3 days. The reheated chicken Alfredo won’t have quite the same texture, but will still be delicious for lunch or an easy dinner.

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Chicken Alfredo with Broccoli

Perfectly seasoned chicken and fresh broccoli are added to a creamy fettuccine alfredo for a complete meal that will have everyone asking for seconds.

Course Main Course

Cuisine Italian

Keyword broccoli, cheese, chicken, dinner, family friendly, pasta, weeknight dinner

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 815kcal

Equipment

• Pasta pot
• 12-inch stainless steel skillet

Ingredients

For the Pasta and Broccoli

• 12 ounces fettuccine
• 1 tablespoon olive oil
• 1 large head broccoli cut into florets
• Salt and black pepper to taste
• 3 tablespoons water

For the Chicken

• 1 tablespoon olive oil
• 1 ½ pounds boneless skinless chicken breasts cut into bite-sized pieces
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper
• 1 teaspoon Italian seasoning

For the Alfredo Sauce

• 3 tablespoons salted butter
• 4 cloves garlic minced
• 1 ½ cups heavy cream
• 1 cup freshly grated Parmesan cheese
• ½ teaspoon fine sea salt
• ½ teaspoon black pepper

Optional for Serving

• Extra Parmesan cheese
• Chopped fresh parsley

US Customary – Metric

Instructions

• Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package directions. Before draining the pasta, reserve 1 cup of pasta water. Drain and set the pasta aside.
  12 ounces fettuccine
• While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the broccoli florets and season lightly with salt and pepper. Cook for 4–5 minutes, stirring occasionally, until bright green with light browning in spots.
  1 tablespoon olive oil, 1 large head broccoli, Salt and black pepper
• Add the 3 tablespoons water and continue cooking for 1–2 more minutes until the broccoli is crisp-tender. Transfer to a plate or bowl.
  3 tablespoons water
• In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and season with salt, pepper, and Italian seasoning. Cook for 8–10 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Transfer the chicken to the bowl with the broccoli.
  1 tablespoon olive oil, 1 ½ pounds boneless skinless chicken breasts, ½ teaspoon fine sea salt, ¼ teaspoon black pepper, 1 teaspoon Italian seasoning
No need to wipe the skillet clean between cooking the broccoli, chicken, and the sauce. The browned bits on the bottom of the pan will add tons of flavor to the sauce!
• Reduce the heat to medium-low and add the butter to the skillet. Once melted, stir in the garlic and cook for about 30 seconds until fragrant.
  3 tablespoons salted butter, 4 cloves garlic
• Pour in the heavy cream, scraping up any browned bits from the skillet as you stir. Let the cream gently simmer for 2–3 minutes.
  1 ½ cups heavy cream
• Stir in the Parmesan cheese, salt, and black pepper until the sauce is smooth and creamy.
  1 cup freshly grated Parmesan cheese, ½ teaspoon fine sea salt, ½ teaspoon black pepper
• Add the cooked pasta, chicken, and broccoli to the skillet and toss until fully coated in the Alfredo sauce. If needed, add a splash of reserved pasta water until the sauce reaches your preferred consistency.
• Serve warm with extra Parmesan cheese and chopped parsley, if desired.
  Extra Parmesan cheese, Chopped fresh parsley

Notes

Ingredients

• You can substitute linguine, spaghetti, or penne for the fettuccine pasta.
• Boneless/skinless chicken thighs can be used in place of chicken breasts.
• Half-and-half can work in place of the heavy cream, but the sauce will be lighter and less rich.

Storage

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of milk or cream to help loosen the sauce.

Nutrition

Calories: 815kcal | Carbohydrates: 52g | Protein: 41g | Fat: 50g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.4g | Cholesterol: 217mg | Sodium: 1149mg | Potassium: 809mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1960IU | Vitamin C: 91mg | Calcium: 278mg | Iron: 3mg

Recipe FAQs

The post Chicken and Broccoli Alfredo appeared first on Stephie Cooks.

This old-fashioned peach cobbler recipe comes from a great-aunt on my dad’s side of the family.

Magdalene and her husband lived on a farm in North Carolina, and Magdalene was the kind of woman who cooked and baked most of her recipes by instinct and feel. She just knew when she’d added enough milk to her biscuit dough or how much sugar needed to go in a pie based on how sweet the fruit was.

She was famous for her peach cobbler. But, given the aforementioned “baking by feel,” the directions my mom got when she asked for the recipe were bare bones at best.

Momma wrote, “Work on this!!” at the top of the page for this cobbler in her recipe binder. She never got the chance to work it out, so I did it for her.

This recipe makes a Southern-style peach cobbler, where sliced peaches are simmered in sugar syrup before spooning them over a thin batter. The batter puffs up in the oven to surround the peaches, making for a buttery, sweet dessert that’s perfect for summer.

It’s also ready in 1 hour from start to finish, so you can throw it together any day of the week.

Using frozen peaches

This peach cobbler recipe is incredible with fresh peaches when they’re in season, but you can easily used frozen sliced peaches any other time of year.

I recommend letting the peaches thaw before making the syrupy peach mixture. Add the peaches and any accumulated juices to the pot along with the water and sugars, then cooked as directed.

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Homemade Peach Cobbler

This old-fashioned peach cobbler recipe cooks fresh peach slices in a sugar syrup before layering them over a thin batter and baking to perfection.

Course Dessert

Cuisine American

Keyword fruit, july 4th, peaches, summer

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 333kcal

Equipment

• 13×9-inch pan

Ingredients

• 4 cups peeled and sliced peaches
• 1 cup granulated sugar divided use
• ¼ cup lightly packed light brown sugar
• ⅓ cup water
• ½ cup unsalted butter cut into pieces
• 1 cup all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon fine sea salt
• 1 cup whole milk
• 1 teaspoon vanilla extract
• Cinnamon for topping (optional)

US Customary – Metric

Instructions

• Preheat oven to 350°F.
• Add the peaches, ½ cup of the granulated sugar, brown sugar, and water to a medium saucepan. Bring to a simmer over medium heat; continue simmering, stirring occasionally, for about 10 minutes.
  4 cups peeled and sliced peaches, ½ cup granulated sugar, ¼ cup lightly packed light brown sugar, ⅓ cup water
• While the peaches simmer, add the butter to a 9×13-inch baking dish. Place the baking dish in the oven for 5-7 minutes, or until the butter is melted.
  ½ cup unsalted butter
• In a medium bowl, whisk together the flour, the remaining ½ cup granulated sugar, baking powder, and salt. Whisk in the milk and vanilla until smooth. The batter will be very thin.
  ½ cup granulated sugar, 1 cup all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon fine sea salt, 1 cup whole milk, 1 teaspoon vanilla extract
• When the butter is melted, remove the pan from the oven and pour the batter into the pan. DO NOT STIR. Spoon the peaches and their syrup in an even layer over the batter. Again, DO NOT STIR. If desired, sprinkle the top with cinnamon.
  Cinnamon
• Bake for 40-45 minutes. It is done when the edges of the cobber are golden brown and the batter at the top of the cobbler is set and springs back when lightly pressed. Allow to cool slightly before serving with a scoop of vanilla ice cream.

Notes

Ingredients

• If using frozen peaches, allow to thaw before making the syrup, adding the thawed peaches and any of their juice to the saucepan with the sugars and water.
• If you have self-rising flour, you can use 1 cup of self-rising flour in place of the all-purpose flour and omit the baking powder and salt.
• You can add a pinch of nutmeg to the top of the cobbler along with the ground cinnamon if you like. I have also sprinkled the top with pumpkin pie spice instead of cinnamon; the spices in the blend all pair nicely with peaches.

Storage

• Store covered at room temperature for 1-2 days or in the refrigerator for up to 4 days.

Nutrition

Calories: 333kcal | Carbohydrates: 53g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 178mg | Potassium: 170mg | Fiber: 2g | Sugar: 40g | Vitamin A: 655IU | Vitamin C: 3mg | Calcium: 97mg | Iron: 1mg

Storage and reheating tips

Old-fashioned peach cobbler is the very best the same day it is baked, but leftovers will keep for a few days. Store covered at room temperature for 1-2 days or in the fridge for up to 4 days.

I like to reheat portions in the microwave for about 30 seconds before enjoying with a scoop of ice cream.

More summer fruit recipes

If you like this old-fashioned peach cobbler, be sure to try my family’s other cobbler recipes. Mixed berry cobbler has a pie crust style topping, while my blackberry cobbler recipe has a drop-biscuit topping.

If you have an excess of fresh summer peaches, try them in peach hand pies or spoon them over the shortcakes from my classic strawberry shortcake recipe.

The post Old-Fashioned Peach Cobbler appeared first on Stephie Cooks.

I love making salads that aren’t green salads. And no, I don’t mean the typical Midwestern “salads that don’t really qualify as salads.” (Although I dare you to try and take my potato and pasta salads from me.)

I mean a filling bean salad, such as my tangy white bean and artichoke salad, or ones that highlight one main vegetable, like my crunchy shaved carrot salad.

And in the summer? It’s cucumbers all the way.

If I’m not eating my weight in my great-grandmother’s pickled cucumbers, I’m turning them into homemade tzatziki or this cucumber feta salad recipe.

This refreshing, Mediterranean-inspired salad takes only 15 minutes to make from a handful of fresh ingredients and is delicious alongside grilled entrees. Take it to a cookout, whip it up for dinner, or add some extra protein to turn it into a fantastic lunch.

Ingredient notes

• Cucumber: I prefer to use English cucumber in this recipe. They tend to be a bit sweeter than common cucumbers. Plus, the skin is not nearly as bitter, so you don’t need to peel them. If you only have regular cucumbers, be sure to peel them before dicing. You may also want to remove some of the seeds.
• Grape tomatoes or cherry tomatoes: My preferred tomatoes for this type of salad. If you have heirloom or beefsteak tomatoes from your garden or the farmer’s market, I recommend removing some of the seeds so they don’t water down the salad too much.
• Red onion: You could also use shallots, which have a milder flavor.
• Fresh parsley: Chop finely. Feel free to swap this for dill or mint.
• Crumbled feta: You can buy this pre-crumbled or crumble your own from a block of feta. Goat cheese is a great alternative for a creamier texture and slightly different flavor profile.

This recipe includes a bright and tangy vinaigrette. You’ll need:

• Extra virgin olive oil: Use a nice olive oil here, since it will add a good bit of flavor to the dressing.
• Acid: I like to use a combination of fresh lemon juice and red wine vinegar in this dressing. White wine vinegar will also work, but will have a milder flavor.
• Dijon mustard: Just a bit rounds out the flavor and helps emulsify the dressing.
• Herbs: I like to use a combination of dried oregano, a bit of lemon zest, salt, and black pepper. You could also use a Greek herb blend in place of the oregano.

Make-ahead tips

If you want to prep this cucumber salad ahead of time, make the salad dressing and store it in an airtight jar. Cut and prep the veggies and store them in an separate airtight container.

Refrigerate everything for up to 1 day. When you’re ready to eat, add the veggies and dressing to a large bowl and toss to combine, adding the feta just before serving.

Storage

Leftovers will keep in an airtight container in the fridge for up to 2 days. Keep in mind that the veggies will break down and release additional liquid as the salad sits, so give the salad a toss before enjoying.

Serving suggestions

This cucumber feta salad is incredible alongside any of your favorite dinner recipes, such as yogurt-marinated chicken skewers or easy garlic chicken.

You can also add some protein to turn this salad into a more substantial meal. Chickpeas, cooked quinoa, or lemon air fryer salmon are all great options.

Frequently asked questions

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Cucumber Feta Salad

Crunchy cucumber, sweet cherry tomatoes, and salty feta are paired with a tangy vinaigrette for an easy and refreshing summer salad.

Course Salad, Side Dish

Cuisine Mediterranean

Keyword cucumber, feta, lemon, quick and easy, summer, vegetables, vegetarian

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 315kcal

Equipment

• Stainless Steel Mixing Bowls (Set of 6)

Ingredients

For the dressing:

• ¼ cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• ½ teaspoon lemon zest
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper

For the salad:

• 1 English cucumber diced
• 1 pint grape or cherry tomatoes halved
• ½ red onion thinly sliced
• ⅓ cup fresh parsley chopped
• 8 ounces feta cheese crumbled

US Customary – Metric

Instructions

• In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, oregano, lemon zest, salt, and black pepper until well combined and slightly emulsified.
  ¼ cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, ½ teaspoon lemon zest, ½ teaspoon fine sea salt, ¼ teaspoon black pepper
• In a large mixing bowl, combine the diced cucumber, halved tomatoes, sliced red onion, and chopped parsley.
  1 English cucumber, 1 pint grape or cherry tomatoes, ½ red onion, ⅓ cup fresh parsley
To reduce the bite from the red onion, soak the slices in ice water for about 15 minutes, then drain well before adding them to the salad.
• Pour the vinaigrette over the vegetables and toss gently until everything is evenly coated.
• Add the crumbled feta cheese and gently fold it in to avoid breaking it down too much.
  8 ounces feta cheese
• Taste and adjust seasoning if needed. Serve immediately or chill briefly before serving.

Notes

Make ahead

• Prep the vegetables and dressing separately and store in separate airtight containers in the fridge for up to 1 day. Stir the salad together and add the feta just before serving.

Storage

• Leftovers will keep in an airtight container in the refrigerator for up to 2 days. Stir before serving.

Nutrition

Calories: 315kcal | Carbohydrates: 12g | Protein: 10g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 50mg | Sodium: 1108mg | Potassium: 495mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1735IU | Vitamin C: 31mg | Calcium: 324mg | Iron: 2mg

The post Cucumber Feta Salad appeared first on Stephie Cooks.

If you’ve made my blackberry pie recipe, then you might remember that my grandpa had a ton of blackberry bushes when I was growing up. As such, my grandma got really good at coming up with recipes for them.

She made blackberry cobbler a lot. Sometimes she’d make an all-blackberry version of my mixed berry cobbler, but other times it was this easy biscuit-topped blackberry cobbler.

This recipe comes together in just 45 minutes with minimal hands-on time. You can also use fresh blackberries or frozen berries, making it easy to enjoy any time of year.

Take this one to your next summer gathering or enjoy it at home topped with a scoop of vanilla ice cream. You can’t go wrong either way!

Ingredients notes

Most of the ingredients for this blackberry cobbler recipe are pretty standard for most fruit desserts, but there are a couple things to note about some of them:

• Blackberries: Use fresh blackberries when they’re in season, but frozen berries work great the rest of the year. Don’t thaw the frozen blackberries first.
• Lemon juice: This is one of those rare instances where it’s actually fine to use bottled lemon juice if that’s all you have.
• Butter: This goes on top of the filling and in the biscuit dough. If you need a dairy-free version, feel free to use your favorite vegan butter.
• Milk: I typically bake with whole milk, but you can use 2% milk or your preferred dairy-free milk.

How to make Grandma’s blackberry cobbler recipe

Gently stir the blackberries with the sugar, flour, salt, and lemon juice. Pour this into a 9×9-inch dish—you can use a casserole dish or cake pan. You could also use a cast iron skillet.

Dot the top with the butter, then bake the filling for 15 minutes. During this time, the berries will start to get juicy and bubbly, but the filling won’t be fully thickened yet.

While the filling bakes, make the biscuit dough for the topping. Whisk together the dry ingredients, then cut the butter in until the mixture resembled coarse crumbs with a few pea-sized pieces of butter mixed in. I find it easiest to do this with a pastry blender.

Whisk the egg and milk, then use a fork to mix the wet ingredients into the flour mixture. Mix only just until there aren’t any dry patches of ingredients left.

Once the filling comes out of the oven, drop the biscuit dough evenly over the top in spoonfuls. Return the pan to the oven and continue baking for another 20-25 minutes. The topping will be golden and the filling will be bubbly.

Let the blackberry cobbler cool before serving with a scoop of vanilla ice cream or a dollop of whipped cream! You can serve it while it’s still warm, but I do recommend letting it cool at least for a bit so that it’s not so hot and so the filling has the chance to tighten up.

Storage

This blackberry cobbler recipe is best served the same day it’s made. That said, you can store leftovers in the fridge for up to 3 days. I recommend reheating leftovers in the microwave for 30-60 seconds before enjoying.

Frequently asked questions

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Biscuit-Topped Blackberry Cobbler

A sweet blackberry filling is topped with tender, lightly sweet drop biscuits and baked to perfection in this easy blackberry cobbler recipe.

Course Dessert

Cuisine American

Keyword berries, blackberries, easy recipe, family recipe, fruit, july 4th, summer

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 429kcal

Equipment

• 9×9-inch baking dish
• Pastry blender

Ingredients

For the filling:

• 4 heaping cups fresh or frozen blackberries if using frozen, do not thaw
• 1 cup granulated sugar
• ½ cup all-purpose flour
• ¼ teaspoon fine sea salt
• 2 teaspoons lemon juice
• 2 tablespoons unsalted butter cut into pieces

For the biscuit topping:

• 1 cup all-purpose flour
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• ¼ teaspoon fine sea salt
• ¼ cup unsalted butter cold, cut into pieces
• ⅓ cup milk
• 1 large egg

US Customary – Metric

Instructions

• Preheat oven to 400°F. Grease (1) 9×9-inch baking dish. Set aside.
• In a large bowl, gently stir the blackberries with the sugar, flour, salt, and lemon juice. Add to the prepared baking dish, then dot with the 2 tablespoons of butter.
  4 heaping cups fresh or frozen blackberries, 1 cup granulated sugar, ½ cup all-purpose flour, ¼ teaspoon fine sea salt, 2 teaspoons lemon juice, 2 tablespoons unsalted butter
• Bake for 15 minutes, or until the berries are juicy and bubbly.
• While the filling bakes, make the biscuit topping. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Use a pastry blender or two knives to cut the butter into the flour mixture until the mixture resembles coarse crumbs.
  1 cup all-purpose flour, 3 tablespoons granulated sugar, 2 teaspoons baking powder, ¼ teaspoon fine sea salt, ¼ cup unsalted butter
• In a small bowl or measuring cup, whisk together the milk and egg. Using a fork, stir this into the flour mixture until no dry ingredients remain.
  ⅓ cup milk, 1 large egg
• Remove the filling from the oven and use a spoon to drop spoonfuls of the biscuit dough across the hot filling. Return to the oven and continue baking for an additional 20-25 minutes, or until the topping is golden.
• Allow to cool before serving with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

Storage

• Best served on the day it is made, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. I recommend reheating leftovers in the microwave for 30-60 seconds before enjoying.

Nutrition

Calories: 429kcal | Carbohydrates: 73g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 63mg | Sodium: 356mg | Potassium: 227mg | Fiber: 6g | Sugar: 45g | Vitamin A: 625IU | Vitamin C: 21mg | Calcium: 136mg | Iron: 2mg

The post Grandma’s Blackberry Cobbler appeared first on Stephie Cooks.

We love a good pinwheel around here. We’ve been obsessed with my grandma’s cream cheese ranch roll ups recipe for years, and I’ll never turn down a plate of pimento cheese pinwheels.

I’ve even gone the baked puff pastry route and made hot ham and cheese pinwheels.

There’s just something that feels quintessentially Midwestern about a pinwheel appetizer. Is it the most authentic use of a tortilla? Nope. Do we care when there’s cheese and/or ranch of any sort involved? No we do not.

These buffalo chicken pinwheels are the perfect way to combine two party favorites into one perfect bite. Not to mention that they’re quick and easy and perfect for prepping ahead of time.

What are buffalo chicken pinwheels?

If you’re not from around here (*gestures vaguely at the Midwest*), you might not be familiar with the concept of tortilla pinwheels.

Pinwheels are what you get when you roll any combination of ingredients into a large tortilla. They’re most often savory, usually with some kind of cheese and/or meat involved. After rolling up the tortillas, you slice them into pieces that look like—you guessed it—pinwheels.

These buffalo chicken pinwheels turn everyone’s favorite buffalo chicken dip into a handheld, bite-size appetizer. You get all of the flavors of the dip and buffalo chicken wings—chicken, hot sauce, and cooling ranch—rolled into pinwheels for the perfect party appetizer.

Make this one for game day, movie nights, graduation parties, or just because.

Ingredient notes

• Cream cheese: Make sure to set this out ahead of time so it can come to room temperature before mixing the filling.
• Buffalo sauce: You can make homemade buffalo sauce, but you don’t need to. Your favorite bottled version works great.
• Ranch seasoning: Use store-bought or use homemade ranch seasoning.
• Shredded chicken: I typically use finely shredded rotisserie chicken, but canned chicken will also work in a pinch!
• Shredded cheddar cheese: Shred your own or use the bagged stuff. Monterey jack, pepper jack, or mozzarella cheese would also be delicious.
• Green onions: Thinly sliced. Fresh chives would also work.
• Flour tortillas: Look for the burrito-size tortillas; these are usually around 10 inches in diameter.

Make-ahead and storage tips

These buffalo chicken pinwheels need to chill for at least an hour for the filling to firm up, which makes slicing easier. But you can prepare them up to a day ahead of time and keep them wrapped in the fridge until you’re ready to slice and serve.

Leftover pinwheels can be stored in an airtight container for up to 3 days. I recommend separating layers with parchment paper to prevent them from sticking together.

I do not recommend freezing, as the cream cheese can separate during thawing.

Additions and flavor variations

Consider the recipe in the card below to be a starting point. You can make a few different or additions as desired:

• For a lighter filling, replace 2-4 ounces of the cream cheese with plain Greek yogurt. Keep in mind that the filling won’t firm up as much during chilling.
• Use spinach, whole wheat, or red pepper tortilla wraps for extra color and flavor.
• If you enjoy celery sticks with your buffalo wings or buffalo dip, add up to 1/3 cup finely diced celery to the filling for added crunch.
• If you prefer blue cheese to ranch, omit the ranch seasoning and add blue cheese crumbles to the filling.

Frequently asked questions

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Buffalo Chicken Pinwheels

Turn everyone’s favorite party dip into a bite-size appetizer with this buffalo chicken pinwheels recipe! Roll up shredded chicken, spicy buffalo sauce, and cool cream cheese into tortillas and watch them disappear in no time.

Course Appetizer

Cuisine American

Keyword cheese, chicken, cream cheese rollups, entertaining, game day, parties, pinwheels, ranch

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Chilling Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 10

Calories 213kcal

Ingredients

• 8 ounces cream cheese softened
• ⅓ cup buffalo sauce
• 1 1/2 teaspoons ranch seasoning
• 2 cups shredded cooked chicken
• 1 cup shredded cheddar cheese
• 3 green onions thinly sliced (around 3 tablespoons)
• 4 large (10-inch) flour tortillas

US Customary – Metric

Instructions

• In a large mixing bowl, stir together the softened cream cheese, buffalo sauce, and ranch seasoning until smooth and creamy.
  8 ounces cream cheese, ⅓ cup buffalo sauce, 1 1/2 teaspoons ranch seasoning
• Fold in the shredded chicken, cheddar cheese, and green onions until evenly combined.
  2 cups shredded cooked chicken, 1 cup shredded cheddar cheese, 3 green onions
• Lay the tortillas flat on a clean surface and evenly spread the buffalo chicken mixture over each tortilla, leaving about a ½-inch border around the edges.
  4 large (10-inch) flour tortillas
• Roll each tortilla tightly into a log shape, pressing gently as you roll to help keep the filling compact.
• Wrap each tortilla roll tightly in plastic wrap and refrigerate for at least 1 hour to firm up and make slicing easier.
• Remove from the refrigerator and slice each roll into 1-inch pinwheels using a sharp knife or serrated knife.
• Arrange on a serving platter and serve chilled with ranch or blue cheese dressing for dipping if desired.

Notes

• Pinwheels can be made up to a day ahead of time and stored (wrapped) in the refrigerator until ready to slice and serve.
• Leftover pinwheels can be stored in an airtight container in the fridge for up to 3 days. Do not freeze.

Nutrition

Calories: 213kcal | Carbohydrates: 8g | Protein: 12g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 568mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 1mg

The post Buffalo Chicken Pinwheels appeared first on Stephie Cooks.

My kid loves fish and has since she was three or four years old. Her favorite is trout, with salmon coming in at a close second.

I mean, her mom’s a food blogger and her dad worked in fine-dining kitchens for a decade. I guess this shouldn’t really be much of a surprise, but it’s still a little unusual to hear a kindergartener beg for you to make fish for dinner.

But even though she loves fish, she is weird about having sauce on it. So we have to get a little creative with how we season it before cooking.

These air fryer salmon bites are the perfect solution. They’re tossed in a flavorful sauce just before cooking, which becomes more of a glaze in the air fryer. So they’re full of flavor without being saucy.

They also take less than 20 minutes to make, so it’s a recipe that makes all of us happy.

Ingredients and substitutions

• Salmon: Make sure the skin is removed and cut it into 1-inch cubes. You can use one large salmon filet or a few smaller ones. I like to use a large, very sharp knife to get clean cuts through the fish as I break it down into bite-sized pieces.
• Soy sauce: This is the base of the sauce and also seasons the fish, which is why you don’t see any added salt in the recipe. If needed, you can substitute tamari or coconut aminos for a gluten-free and/or soy-free alternative.
• Honey: For a bit of sweetness. This also helps create that crisp caramelization on the edges of the fish. You could easily use maple syrup if you don’t have honey.
• Rice vinegar: Also called rice wine vinegar.
• Sesame oil: This stuff packs a punch, so you don’t need a lot of it to bring a lot of flavor.
• Garlic: I prefer fresh minced garlic, but you can use 1/2 teaspoon of garlic powder if you are out of fresh.
• Ginger paste: You can find ginger paste in the produce section of most grocery stores. It often comes in a tube so it’s easy to measure out and store for later. But an equal amount of grated fresh ginger (use a microplane to grate it!) will work here, too.

How to make these air fryer salmon bites

These air fryer salmon bites are super quick and easy.

Set your air fryer to preheat for a few minutes while you prep the salmon and the sauce. Having the air fryer already preheated when you add the fish will help it cook faster and create more of those crisp edges we love.

Whisk together the sauce until well combined. Before adding the salmon pieces to the sauce, take a few seconds to pat the fish dry with paper towels.

Lightly grease the basket of the air fryer and then add the coated salmon pieces in an even layer. Don’t overcrowd the basket or else the fish won’t cook properly. If needed, cook the salmon in batches.

Cook the salmon bites at 400°F for 6-8 minutes. I like to give the basked a shake halfway through, just to make sure everything is cooking evenly.

The fish is done when the edges are lightly crisp and the centers have reached your preferred doneness.

Salmon cooking temperatures

The USDA recommends cooking salmon to an internal temperature of 145°F. However, you’ll find that many professional cooks recommend the following temperature guides for doneness:

• Medium-rare: 120-125°F (tender, slightly translucent center)
• Medium: 125-130°F (flaky and still moist)
• Well done: 140-145°F (Firm, fully opaque, and beginning to dry out)

Remember to test the doneness of the fish in the center of the thickest piece using an instant-read thermometer.

Make-ahead and storage

If you want to prep the salmon bites ahead of time, you can cube the salmon and mix the sauce up to 1 day in advance. Store them in separate airtight containers in the refrigerator.

When ready to use, toss the cubed salmon with the sauce and cook according to the recipe directions.

Store leftover salmon bites in an airtight container in the fridge for up to 2 days. Reheat the leftovers in the air fryer for 2–3 minutes at 350°F to bring back some of the crispness.

Serving suggestions

I love these crispy salmon bites alongside cooked jasmine rice or brown rice. I always cook my rice in my rice cooker using my friend Julie’s instructions for how to cook jasmine rice.

Add some sliced scallions, sliced fresh cucumbers or even pickled cucumbers, and some sesame seeds for extra crunch and freshness. You could even finely slice up some pickled garlic scapes to add to the bowl.

My shaved carrot salad also goes perfectly with this air fryer salmon recipe, as would some roasted broccoli.

If you don’t want to go the traditional rice route, try pairing the salmon bites with cauliflower rice (or even broccoli rice!) or quinoa, or add them to your favorite salads!

FAQs

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Air Fryer Salmon Bites

Salmon cubes are tossed with an Asian-style sauce and cooked in the air fryer until cooked through and lightly caramelized. Serve these easy air fryer salmon bites with rice for a quick and easy weeknight dinner.

Course dinner

Cuisine Asian

Keyword air fryer, easy recipe, fish, quick and easy, seafood, weeknight recipe

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 4

Calories 197kcal

Equipment

• Air fryer

Ingredients

• 1 pound salmon skin removed and cut into 1-inch cubes

For the sauce

• 3 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon ginger paste

Optional for serving

• Cooked rice
• Sliced cucumbers
• Green onions sliced
• Sesame seeds

US Customary – Metric

Instructions

• Preheat your air fryer to 400°F for 3–5 minutes.
• Pat the salmon dry with paper towels and cut into evenly sized 1-inch cubes for even cooking.
  1 pound salmon
• In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger paste until well combined.
  3 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon minced garlic, 1 teaspoon ginger paste
• Add the salmon cubes to the sauce and gently toss until fully coated.
• Lightly spray the air fryer basket with cooking spray. Arrange the salmon in a single layer, leaving space between pieces.
• Air fry for 6–8 minutes, shaking the basket halfway through, until the edges are lightly crisp and the centers are just cooked through.
• Serve immediately over rice or on their own, topped with green onions and sesame seeds. Add sliced cucumbers for a fresh, crunchy contrast.
  Cooked rice, Sliced cucumbers, Green onions, Sesame seeds

Notes

Ingredients

• Tamari or coconut aminos can be used in place of the soy sauce.
• If you cannot find ginger paste, you can finely grate fresh ginger using a microplane.

Cooking

• Cooking for 6 minutes in the air fryer yields very tender salmon, while 8+ minutes will give crispier edges.
• If needed, cook the salmon pieces in batches so as not to overcrowd your air fryer basket.
• If you don’t have an air fryer, salmon bites can be baked at 425°F on a lined sheet pan for 8–10 minutes, flipping halfway through.

Serving

• If you’d like extra sauce for serving, double the sauce and set half aside to drizzle over the salmon and rice after cooking. Be sure to set aside the sauce for serving before adding the raw salmon to the bowl.

Nutrition information provided is for salmon with the amount of sauce noted in the recipe and does not include serving accompaniments such as rice, veggies, or extra sauce.

Nutrition

Serving: 0.25pounds salmon | Calories: 197kcal | Carbohydrates: 5g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 62mg | Sodium: 805mg | Potassium: 592mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 45IU | Vitamin C: 0.4mg | Calcium: 19mg | Iron: 1mg

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