This pulled pork recipe is requested at every get-together we go to. It’s so fall-off-the-bone tender and packed with flavor you don’t even need BBQ sauce. It honestly makes the best pulled pork sandwich ever. Come see how easy it is to make this pulled pork oven recipe.

Remember last week when we were talking about company recipes? This pulled pork recipe is one of those recipes. I’ll never forget the first time I had this perfect pulled pork. I was a guest in someone’s home and this was their company recipe. And true to company recipe fashion, I immediately fell in love with it and begged for their recipe.

This pulled pork recipe is SO tender and packed with flavor — it just melts in your mouth. It’s so good it doesn’t even need BBQ sauce! And it really is perfect for company because everyone I’ve ever made this for has said it’s the best pulled pork recipe ever. You have to try it, at least once. You’ll be hooked on this pulled pork recipe!!

What is the best cut of pork for pulled pork?

Let’s pick out the perfect pork shoulder for your perfect pulled pork. The best piece of meat for this pulled pork recipe is a 4 to 7 pound whole boston butt.

Make sure your pork shoulder has a layer of fat on the bottom:

It should also have a bone going about halfway through it. (It doesn’t go all the way through. Just halfway.)

Pulled Pork Recipe Equipment

After you pick out your perfect pork shoulder, you may want to pick up a few other items for this easy pulled pork recipe.

Roasting Pan

For this pulled pork recipe you’ll need a 3″ deep roasting pan that’s big enough to hold your pork shoulder so that there is at least 1″ of extra room on all sides. Of course you may have a nice roasting pan at home that you can use. I just pick up one of these disposable ones at the grocery store for easier clean up.

Brining Bag

You’ll also need something LARGE to brine the roast in. I use a 2 gallon ziploc bag for this pulled pork recipe.

Meat Thermometer

The last thing is a digital thermometer with an alarm. You don’t have to have one, but I find this digital thermometer to be an extremely useful piece of equipment in my kitchen. The thermometer stays in the meat, in the oven while the digital reader sits outside on top of the stove. You set the alarm and it will go off when the meat has reached the desired temp. I LOVE it because I don’t have to constantly keep checking on the pulled pork. I just put it in and forget it!

You can pick one of these up pretty cheap (less than $20) at the grocery store (and almost anywhere- Amazon, Target, Walmart, etc). And you can use it for everything- chicken, steak, burgers, and especially this pulled pork recipe. I love it for baking chicken because you know exactly when the chicken is done and it doesn’t get dried out.

Step 1: The Pulled Pork Rub

Now that you’ve got all your equipment, let’s start out by making the special pulled pork rub that makes this pulled pork recipe so perfectly seasoned.

Dry Rub Ingredients

1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp salt
1 tbsp ground pepper
1 tbsp paprika
1/2 cup brown sugar

Mix all ingredients together well and store in an air tight container.

This smells absolutely divine. Cover it and set it aside.

Step 2: The Pork Shoulder Brine

A brine solution gives this pulled pork recipe the extra moisture it needs for a long, slow cooking process so you don’t end up with tough, dried out meat.

Brine Solution Ingredients

1/2 cup salt
1/2 cup brown sugar
2 qts cold water
3 tbsp dry rub mix
2 bay leaves

Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar and dry rub and stir well to combine.

Rinse the pork shoulder in cold water and place in a 2 gallon ziploc bag (or a container big enough so the shoulder is completely covered in the pork shoulder brine solution).

Carefully pour in the pork shoulder brine solution…

And add in two dried bay leaves.

You can find these in the spice section of the grocery store.

Refrigerate the pork shoulder in the brine for at least 12 hours. For this pulled pork recipe, 24-36 hours of brining time is best. I usually brine about 24 hours. I like to clean out a spot in my refrigerator door and keep the pork shoulder there because it helps keep the pork shoulder completely covered in brine.

Step 3: Preparing the Pork Shoulder

After the pork shoulder has finished brining, preheat oven to 225 degrees Fahrenheit. Yes, 225 degrees, that is not a typo! We cook the meat “low and slow” in this pulled pork recipe. Remove the pork shoulder from the brine solution and place in the roasting pan.

Pat the skin dry with paper towels so you’ll get a nice, crisp crust.

Generously, generously, cover the WHOLE pork shoulder in your dry rub mix.

And massage the dry rub mix into the skin really well. Be sure and get it up under any flaps you may come across.

It should look like the picture below when you’re done massaging. If you have dry rub mix left, that’s okay. We will be using it later.

Make sure the fat layer is facing UP and stick the thermometer into the thickest part of the shoulder, but not touching the bone.

Place uncovered in a 225 degree Fahrenheit oven on the middle rack.

Why 200 degrees?

Set the alarm on the thermometer for 200 degrees. For this pulled pork recipe, we don’t want to take the pulled pork out of the oven until the center of the shoulder reaches at least 200 degrees. The first time I made this, I was like what?? 200 degrees?? Are you kidding?? Isn’t a roast usually done at 170 degrees?? Won’t my meat be tough and dried out??

But here’s what I found out. The pork is finished to the point of being sliceable at 170 degrees, but to get that tender, falling apart, melt-in-your-mouth shredded pork, the ideal internal temperature should reach at least 200 degrees. The pulled pork is still just as tender, juicy and flavorful because you brined it first. That’s what makes this pulled pork recipe so amazing!

Planning Ahead

This 8 pound pork shoulder took 13 hours to reach 200 degrees. Your shoulder will reach 170-180 very quickly, but those last 20 degrees will take much longer. Plan for at least 12 hours, and maybe 15+ hours for this pulled pork recipe.

Here’s how I normally do it… Two days before I want to serve this, I prepare the brine solution and let the shoulder brine over night and all day the next day in the fridge. That night right before bed, I season the shoulder with the dry rub and put it in the oven and let it cook overnight. Even a small shoulder will take at least 10 hours to cook, so you don’t have to worry about the alarm waking you up the next morning.

Check Your Oven!

Some ovens automatically turn off after 12 hours. Note the time you put the shoulder in the oven, and you may want to set an alarm to alert you 12 hours later so you can check and make sure your oven is still on. A large shoulder could easily take 13-16 hours to cook with this pulled pork recipe.

When the thermometer alarm goes off and the pork shoulder has reached 200 degrees, turn off the oven and let the pork shoulder rest for about 2 hours before removing from the oven. Turn off the alarm, but keep the thermometer in the meat, so you can monitor the temperature. If the bottom of the pan is dry (or crusted with dried spices) cover the pan with foil to retain internal moisture of the meat during the resting period.

After a couple hours, when the temperature drops to 170 degrees or slightly lower, remove the pork shoulder from the oven.

Remove the large sheet of crusted fat on the top. Using two large forks, begin pulling the pork shoulder apart. It will fall apart very easily and it should not take you long at all to pull apart the entire pork shoulder.

The inside will be fall-off-the-bone tender, and the outside will have a deliciously seasoned crispy crust. Feel free to add any leftover seasoning if you want a little more seasoning.

How many people will this pulled pork recipe serve?

How much does your pork shoulder weigh? Multiply that by 1.5 for an estimate of how many people it will serve.

For example if your pork shoulder is 4 pounds, it will serve around 6 people. If your pork shoulder is 7 pounds, it will serve around 10.5 people.

To be more precise, you want to have about 1/3 to 1/2 pound of meat per person. But remember that a bone-in pork shoulder will only yield around 60% of its weight when cooked. So if you buy a 5-pound pork shoulder at the grocery store, when cooked it will yield around 3 lbs of meat, which will serve 6-9 people.

Calculate How Many People Your Pork Shoulder Will Serve:

Type this into Google:
What is 60% of (weight of pork shoulder)?

Multiply that number by 2 for a low estimate of how many people it will serve
Multiply that number by 3 for a high estimate of how many people it will serve

How To Make The Best Pulled Pork Sandwich

Put a little butter on some hamburger buns, toast under the broiler until lightly browned, and top with pulled pork. It’s so juicy and flavorful, you won’t even need BBQ sauce.

How to Reheat Pulled Pork

Just pop it in a 350-375 degree oven for about 5 mins. You’ll know when it’s done because the whole kitchen will start smelling so good! Pulled pork also freezes really well, just thaw it and reheat in the oven.

See how easy it is to make this Pulled Pork Recipe!

Watch the video below to see how easy it is to make this pulled pork recipe!

Perfect Pulled Pork Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 195 reviews

• Prep Time: 12 hours
• Cook Time: 12 hours
• Total Time: 24 hours
• Yield: 3-4 pounds
• Category: Pulled Pork
• Cuisine: Barbeque

Print

Pin

Description

Best ever pulled pork recipe made in the oven.

Ingredients

•  1 (4-7 pound) whole Boston Butt or pork shoulder (bone-in with a layer of fat on the bottom)

Dry Rub

•  1 tablespoon ground cumin
•  1 tablespoon garlic powder
•  1 tablespoon onion powder
•  1 tablespoon chili powder
•  1 tablespoon cayenne pepper
•  1 tablespoon salt
•  1 tablespoon ground pepper
•  1 tablespoon paprika
•  1/2 cup brown sugar

Brine Solution

•  1/2 cup salt
•  1/2 cup brown sugar
•  2 quarts cold water
•  2 bay leaves
•  3 tablespoons dry rub mix

Cook Mode Prevent your screen from going dark

Instructions

FOR THE DRY RUB

1. Mix well and store in an air tight container.

FOR THE BRINE SOLUTION

1. Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.

PORK SHOULDER PREPARATION

1. Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 12 hours.
2. Remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan uncovered in a 225 degree F oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees.
3. When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve for friends and family!

This easy Breakfast Casserole recipe is SO cheesy and delicious! And you only need 4 ingredients! It’s perfect for breakfast, brunch, or dinner. It’s so quick and easy to make. You can also prepare everything for this breakfast casserole the night before so all you have to do is bake it the next morning!

What Makes this Breakfast Casserole So Easy?

This Breakfast Casserole can certainly feed a crowd, but it is also perfect for a quiet breakfast with your husband or catching up with the girlfriends over brunch. I often make it for dinner too! Most of these ingredients can simply be opened and added to the pan.

This casserole also has the option of being prepared the night before, so all you have to do is bake it in the morning. There’s very little prep work involved and it will be in and out of the oven in 30 minutes!

Breakfast Casserole Ingredients

Breakfast casserole doesn’t take a lot of planning or tons of prep time, which is always nice! You only need four ingredients for this easy recipe:

• 1 can crescent rolls
• 1 pound mild breakfast sausage
• 6 eggs
• 2 cups shredded cheese

How to Make Breakfast Casserole (Step by Step)

Preheat your oven to 350 degrees F. Take a 9×13 pan and generously coat with nonstick cooking spray. Roll out the crescent rolls in the bottom of the pan and press seams together.

Top with an even layer of browned and drained sausage.

Then pour in six beaten eggs.

Top with shredded cheese and bake (uncovered) at 350 degrees F for 30 minutes.

Overnight Breakfast Casserole

If you want to save cooking time in the morning, you can brown your sausage the day before and keep it in the refrigerator until the next day. Then all you have to do in the morning is put everything together and bake.

You can also prepare everything the night before, cover with plastic wrap and keep in the refrigerator until ready to bake the next morning.

Tips for Making the Best Breakfast Casserole

Not only is this Breakfast Casserole incredibly easy, it can also be customized and suited to fit most dietary needs. Here are some ideas to help you make the perfect breakfast casserole:

• Add some fresh veggies to your casserole to give it some extra flavor.
• Don’t forget to drain your sausage! You don’t want all the extra grease to mix with the eggs.
• Substitute turkey sausage instead of your typical breakfast sausage.
• When the outside edges of your casserole start to become golden brown, and the egg mixture in the middle is firm when you gently nudge the pan, your casserole is ready! You can also use a thermometer to check and see if the center of your breakfast casserole has reached 165 degrees.

What to Serve with Breakfast Casserole

This breakfast casserole can be served alone, but if you are looking for something extra, or if you need to spread this casserole out over a large crowd, here are some sides to help make your meal complete:

• Easy Cinnamon Rolls
• Chocolate Chip Banana Bread Eggnog Muffins
• Chocolate Peanut Butter Cup Pancakes
• Cinnamon Biscoff Blueberry Breakfast Cookies

And don’t forget the fresh squeezed orange juice!

Can I Make this Casserole Ahead?

If you want to save cooking time in the morning, you can brown your sausage the day before and keep it in the refrigerator until the next day. Then all you have to do in the morning is put everything together and bake.

Or, if you want to save even more time in the morning, you can prepare everything the night before, cover with plastic wrap and keep in the refrigerator until ready to bake the next morning. This makes it the ultimate go-to breakfast casserole for both those lazy mornings where you just don’t want to get out of bed, or busy mornings with a house full of guests!

Can I Freeze Breakfast Casserole?

This is the perfect casserole for freezing. Bake the casserole according to directions and allow it to cool completely. After it is completely cooled, you can place it in an airtight container or zip top bag. Lay it flat in your freezer for up to a month. You can also cover your baking dish tightly with aluminum foil, then at least two layers of saran wrap.

When you’re ready to reheat the casserole, take it out of the freezer and transfer to an oven safe dish if you froze it in a ziplock bag. If you froze it in the original baking dish, be sure to remove any plastic wrap. Bake the casserole in your oven for about 25 minutes at 350F, or until the center is warm. No need to thaw. This makes it easy to have on hand for the holidays, too!

How to Store and Reheat Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat your casserole, simply microwave it covered, or place it in your oven at 350 degrees until the center is warm. Have it around for breakfast the next day, or even breakfast for dinner!

Watch Our Video for this Breakfast Casserole:

Watch the video below to see how easy it is to make this sausage breakfast bake!

Breakfast Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 242 reviews

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8
• Category: Breakfast
• Method: Oven
• Cuisine: American

Print

Pin

Description

This easy Breakfast Casserole recipe is SO cheesy and delicious! And you only need 4 ingredients! It’s perfect for breakfast, brunch, or dinner.

Ingredients

•  1 can crescent rolls
•  1 pound mild breakfast sausage
•  6 eggs, beaten
•  2 cups shredded cheddar cheese

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350 degrees F. Spray 9×13 baking dish with nonstick cooking spray. Brown sausage in skillet, drain excess grease.
2. Spread crescent rolls in bottom of 9×13 dish. Top with sausage, then pour eggs over sausage. Generously top with cheese.
3. Bake at 350 degrees F for 30 minutes.

More Breakfast Casserole Recipes!

Pesto Chicken Breakfast Bake

Italian Breakfast Bake

Love This Recipe? Save it on Pinterest!

This shrimp linguine in a creamy alfredo sauce is one of our favorite shrimp pasta recipes. It’s so quick and easy to make, it’s perfect for unexpected guests or a fast weeknight dinner that everyone will love.

For a full meal, serve this creamy shrimp pasta with a side salad and crispy French bread.

How do you make creamy shrimp pasta? (Step by Step)

To start, boil the the linguine according to package directions. Meanwhile, grab 3/4 pound of raw shrimp that’s been peeled, deveined, and tails removed.

Season generously with salt and freshly ground pepper. Give this a stir to evenly distribute the seasoning.

Sprinkle on one tablespoon of flour…

And stir to coat.

Add one more tablespoon of flour for good measure.

And stir to evenly coat the shrimp. Perfect.

Melt one tablespoon of butter and olive oil in a large skillet over medium high heat.

When melted and hot, add the shrimp in a single layer and cook one one side for about 2-3 minutes until golden brown.

Flip the shrimp and cook until golden brown on the other side, another 2-3 minutes.

When done, remove the shrimp to the plate.

Pour in the chicken broth and cook for about 5 minutes, whisking the bottom of the pan to deglaze.

Reduce heat to medium and pour in cream, whisking constantly. Cook sauce over medium heat until bubbly and the cream starts to thicken the mixture, about 5-10 minutes.

You’ll want to add some seasoning to your shrimp pasta at this point. Just some salt and pepper would be nice, but I usually add 1/2 teaspoon of my favorite cajun seasoning. It’s perfect for rich, creamy sauces like this.

Season your sauce as desired, then add the drained pasta and shrimp to the sauce and stir to combine.

This creamy shrimp pasta has such a rich, wonderful flavor. Try it once and you’ll see why it’s one of our all-time favorite pasta recipes!

Creamy Shrimp Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 18 reviews

• Cook Time: 25 minutes
• Total Time: 25 minutes
• Yield: 3 servings
• Category: Dinner
• Cuisine: Pasta

Print

Pin

Description

Crispy breaded shrimp and linguine in a buttery, creamy alfredo sauce.

Ingredients

•  4 oz fettuccine pasta
•  3/4 lb raw shrimp, peeled, deveined and tails removed
•  1 teaspoon kosher salt
•  1 teaspoon freshly ground pepper
•  2 tablespoon flour
•  1 tablespoon olive oil
•  1 tablespoon butter
•  1/2 cup heavy cream
•  1 1/4 cups low-sodium chicken broth
•  1/2 teaspoon cajun seasoning

Cook Mode Prevent your screen from going dark

Instructions

1. Cook pasta according to package directions. Season shrimp with salt, pepper, and toss to combine. Sprinkle 1 tablespoon flour over the shrimp, and toss to coat the shrimp. Sprinkle 1 more tablespoon flour and toss to evenly coat the shrimp.
2. Melt butter and olive oil in a large skillet over medium high heat. When hot, add the shrimp in a single layer and cook on each side, flipping once, until golden brown, approximately 2-3 minutes per side. Remove to plate.
3. Pour the chicken broth into the skillet and cook for about 5 minutes, whisking the bottom of the pan to deglaze. Reduce heat to medium and pour in cream, whisking constantly. Cook sauce over medium heat until bubbly and the cream starts to thicken the mixture, about 5 minutes.
4. Taste the sauce and add seasonings as desired (salt, pepper, cajun seasonings, etc.) Add the drained pasta and shrimp to the sauce, and stir to combine.

More Pasta Recipes You Might Like:

Shrimp Scampi Pasta

Spicy Sausage Pasta

Lemon Chicken Pasta

Cajun Chicken Pasta

Cheesy Chicken Bacon & Broccoli Pasta

This easy One Pot Creamy Cheeseburger Gnocchi recipe is one of our favorite dinner recipes with ground beef! The gnocchi is simmered with seasoned ground beef and cheese for a 15-minute, one pot meal that everyone will love!! The perfect quick and easy weeknight meal.

Oh my gosh you guys, you HAVE make this new Cheeseburger Gnocchi recipe for dinner tonight!!

What Is Gnocchi?

First of all, let’s talk about gnocchi. Gnocchi are pillowy soft mini potato dumplings. You could brown them in a skillet, toss them with butter and herbs, and they’d make a great meal all on their own.

Gnocchi Pronunciation

Gnocchi is pronounced like Nee-Oh-Kee, although some would argue it’s pronounced Nee-Ahh-Kee.

For today’s gnocchi recipe, I simmered gnocchi with seasoned beef, spicy tomatoes, and topped with gooey, melty cheese. It’s like a gooey cheeseburger pasta with a buttery, toasted potato bun. So basically the best thing ever!!!!

Cheeseburger Gnocchi Recipe Ingredients

Here’s all you’ll need for this gnocchi recipe. Just a few simple ingredients! You can find gnocchi on the pasta aisle. We love the DeLallo brand.

Cheeseburger Gnocchi Recipe — How to Make Gnocchi in 15 Minutes

Start by melting some butter in a large skillet.

We’re going to start with toasting the gnocchi, because everyone knows the best burgers have toasted buns. For this gnocchi recipe you don’t have to boil the gnocchi first. Toss the gnocchi in the hot skillet for about 5 minutes until golden brown and crispy. See what I mean about these little pillows from heaven?? You could seriously just eat these as a meal!

Remove the gnocchi to a plate, crank the heat up to high, and when the pan is very hot and smoking, add in the ground beef, onion, garlic and seasonings. I use salt, pepper, cumin, and paprika. Mustard powder would be fabulous here also if you’re into that sort of thing! This is a cheeseburger gnocchi recipe after all!

Cook, stirring occasionally, until beef is browned. Drain excess grease if necessary.

Next add the tomatoes and broth. You could definitely use water here instead, the broth just gives it a little extra flavor.

Then add the gnocchi back in and stir to combine.

Bring to a boil, then cover, reduce heat to medium low, and simmer for 5 minutes until the gnocchi is tender and liquid is mostly absorbed.

When the gnocchi is tender turn off the heat, then add the cream and cheese and stir to combine.

Top with a little more cheese and chopped scallions. You could also use pickles or capers to give it an extra cheeseburger flavor. :)

Broil in the oven until the cheese is golden and bubbly.

This gnocchi recipe is so, so good. Seasoned beef. Spicy tomatoes. Gooey cheese. Toasted potato dumplings. Does it seriously get any better than this??! Hope you enjoy this Cheeseburger Gnocchi recipe as much as we do!!

Cheeseburger Gnocchi

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 46 reviews

• Cook Time: 20
• Total Time: 20 minutes
• Yield: 4
• Category: Dinner
• Cuisine: Ground Beef

Print

Pin

Description

Gnocchi recipe simmered with seasoned beef and tomatoes and topped with melted cheese.

Ingredients

•  1 tablespoon butter
• 1 (16 oz) package potato gnocchi
• 1/2 lb lean ground beef
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon mustard powder (optional)
• 2 cups diced onion (about 1 whole onion)
• 3–4 cloves garlic, minced
• 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
• 1 cup beef broth (or water)
• 1/4 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 1/3 cup thinly sliced scallions

Cook Mode Prevent your screen from going dark

Instructions

1. Melt butter in a 12-inch skillet over medium-high heat. Add gnocchi in a single layer and cook on one side for 2-3 minutes until browned and toasted. Shake the pan to toss the gnocchi and continue cooking for another 2-3 minutes, tossing occasionally, until both sides are toasted. Remove gnocchi to a plate and set aside.
2. Turn the heat to high and return skillet to stove. When the pan is very hot and smoking, add the beef and season with salt, pepper, cumin, paprika, and mustard powder if desired. Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden. Drain if necessary.
3. Add the tomatoes, broth, and gnocchi back into the skillet. Stir to combine. Bring to a boil, then cover, reduce heat to medium-low, and simmer for 5 minutes until the gnocchi is tender and liquid is mostly absorbed.
4. Off heat, then add the cream and 1/2 cup cheese and stir to combine. Top with remaining cheese and scallions. Place the skillet under the broiler in the oven until cheese is browned and bubbly, about 3 minutes. Serve and enjoy!!

More Easy One-Pot Meals!

These are the softest, chewiest, most delicious homemade peanut butter cookies ever! If you’re looking for an easy peanut butter cookie recipe, I highly recommend this one.

Scroll down to see the secret to these peanut butter cookies…

Homemade Honey Roasted Peanut Butter!

You can totally use your favorite store-bought peanut butter, but if you want to make these peanut butter cookies extra special, you can make your own homemade peanut butter with honey roasted peanuts.

Making your own homemade peanut butter is SO easy!! All you need is a food processor. You literally take a jar of peanuts and dump it in a food processor. That’s it!

It only takes 4 minutes in the food processor. You don’t have to stop and stir or anything. Just let it run for 4 minutes without stopping, and you get the thickest, creamiest, most delicious peanut butter ever.

A 16-ounce jar of peanuts will make 1.5 cups of peanut butter. We’ll only use 1 cup in this peanut butter cookie recipe.

But trust me, you’ll be glad you have a little extra leftover! You can use it on toast, PB&Js, or to make a peanut butter milkshake! I’m not normally a huge fan of natural peanut butters. I prefer a smooth, creamy texture of traditional store-bought peanut butter. But I LOVE this homemade peanut butter. It really is the best peanut butter ever!

Peanut Butter Cookies Ingredients

Now let’s make those cookies! Here’s what you’ll need for the peanut butter cookies.

How To Make Peanut Butter Cookies

Beat together the butter, sugars, and peanut butter.

Add the eggs and vanilla and mix until well combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt, then add to the wet ingredients and beat on low speed until just combined.

This is some of the thickest cookie dough ever! I love it. I use a medium cookie scoop to drop spoonfuls of cookie dough onto the cookie sheet.

The finishing touch to these incredible peanut butter cookies is a crispy, crunchy, cinnamon sugar crust.

Combine the cinnamon and sugar in a small bowl, then roll a scoop of cookie dough to cover in cinnamon sugar.

The cinnamon sugar gives the cookies a sweet crispy crunch on the outside, and a soft, chewy peanut butter cookie middle! It seriously sends these peanut butter cookies over the top!!!

Traditionally you press down on peanut butter cookie dough with a fork, but I always use a meat tenderizer!

Bake at 350 degrees F for 10 minutes until the edges just start to turn golden, like this. Do not overbake!

Man oh man.

These are not your average peanut butter cookies!

I hope you love these soft peanut butter cookies as much as we do!! Try them ASAP!!

Homemade Peanut Butter Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Prep Time: 20 mins
• Cook Time: 10 mins
• Total Time: 30 minutes
• Yield: 36 cookies
• Category: Cookies
• Cuisine: Dessert

Print

Pin

Description

The best homemade peanut butter cookies recipe!

Ingredients

• 1 (16 oz) can honey roasted peanuts (or 1 cup peanut butter)
•  1/2 cup (1 stick) butter, softened
•  1 cup sugar
•  1 cup brown sugar, packed
•  2 eggs
•  1 whole tablespoon vanilla
•  2 1/2 cups flour
•  1 tsp baking soda
•  1 tsp baking powder
•  1/2 tsp salt
•  1/3 cup sugar + a dash of cinnamon for rolling

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350 degrees F. Add the peanuts to a food processor and process for 4 minutes without stopping until smooth. Add salt to taste if desired.
2. Beat butter, sugars, and 1 cup of homemade peanut butter on medium-high speed for 3 minutes. Add eggs and vanilla and mix on medium speed for 2 minutes. Whisk together flour, baking soda, baking powder, and salt then add to wet ingredients and mix on low speed until just combined.
3. Using a medium cookie scoop, scoop dough into balls, roll in cinnamon sugar and use a fork to press flat. Bake at 350 for 10 minutes until edges just start to turn golden.

The Netherlands are famous for a rich, buttery cake called Boterkoek. It literally translates to Butter Cake. It’s like a super soft and very rich shortbread. I was so excited to recreate this recipe for Dutch Butter Cake that tastes just like what we had in Amsterdam!!

Dutch Butter Cake is super, super easy to make at home — you only need four ingredients!! If you’d like to try this famous Dutch dessert in comfort of your own home, all it takes is about 30 minutes to transport you to a cafe in Amsterdam indulging in this authentic Dutch Boterkoek.

The flavor and texture of this Dutch Butter Cake is honestly out of this world!! So tender and buttery.

Dutch Butter Cake Ingredients

Here’s all you need to make Dutch Butter Cake: sugar, flour, butter, and salt. That’s it!

These simple ingredients allow the flavor of the butter to really shine through. Since this cake is all about the butter, you’ll want to use a good quality butter. I decided to try it with a popular European-style butter — you can find this in just about any grocery store. Since European-style butter is higher in butterfat, it definitely gives the cake a rich, unique taste and silky texture.

However, believe me when I say you can use any kind of your favorite butter and this cake will be fabulous!! But if you’re making this for guests, and you want to really wow them and keep them guessing what the secret ingredient is, try making it with European-style butter.

Baking Note:

I used unsalted butter here, but if you want to use salted butter, just omit the salt in this recipe.

How to Make Dutch Butter Cake

Melt the butter and mix with the flour, sugar, and salt until just combined.

I didn’t brown the butter this time, but I bet a Brown Butter Butter Cake version would be out of this world!!!

Then press into the bottom of an 8×8 baking dish lined with foil. This cake is so buttery I didn’t even bother spraying it with cooking spray. Here’s my trick that makes lining a pan with foil SO much easier.

Bake at 350 degrees F for 30 minutes, until the edges are golden brown. The middle will still look very gooey, but the cake is done at the point. All to cool completely before cutting so the cake can set up.

Once cool, remove the foil from the pan and slice into squares. These tiny, ultra buttery squares are SO dangerous!! Be sure to get them out of the house ASAP. :)

Hope you love this Dutch Butter Cake recipe as much as we do!!

Dutch Butter Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 34 reviews

• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 minutes
• Yield: 1 (8x8) pan
• Category: Dessert
• Cuisine: Dutch

Print

Pin

Description

Dutch Butter Cake (Boterkoek) is a famous, soft, buttery cake from the Netherlands.

Ingredients

• 2 cups (250 grams) all-purpose flour
•  8 ounces (1 cup) unsalted butter
•  2/3 cup (150 grams) sugar
•  1/4 teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350 degrees F. Line an 8×8 baking dish with foil.
2. Melt the butter and mix it with the flour, sugar, and salt until just combined. Don’t overmix. Press into the bottom of prepared pan.
3. Bake at 350 for 30 minutes until the edges just start to turn golden. The middle will still VERY gooey, but the cake is definitely done at this point. Allow to cool completely before removing foil from pan and cutting into squares.

Notes

If you want to use salted butter, just omit the salt from this recipe.

These Cream Cheese Chicken Enchiladas are seriously the best, most creamy chicken enchiladas ever. The cheesy white enchilada sauce is to die for! If you’re wondering how to make enchiladas, come try this easy chicken enchilada recipe!

What Is An Enchilada?

An enchilada is a rolled tortilla with a filling (usually meat) then topped with a sauce and baked. These Cream Cheese Chicken Enchiladas are filled with creamy cream cheese chicken, tomatoes, green chiles, and then topped with a creamy, cheesy white enchilada sauce.

How To Make Enchiladas

Combine the chicken, cream cheese, tomatoes and green chiles, then spoon 2-3 tablespoons down the center of a tortilla. Roll the tortillas up and place seam side down in a lightly greased 9×13 baking dish.

For the White Enchilada Sauce

Top the tortillas with Monterey Jack cheese, then drizzle with heavy cream. Cover with foil and bake at 350 degrees F for 30 minutes. Take off foil and cook for another 15 minutes, or until the top is golden brown.

The BEST Cream Cheese Chicken Enchiladas!!

Look at that golden, bubbly, cheesy white enchilada sauce!! These Cream Cheese Chicken Enchiladas are honestly the BEST chicken enchiladas ever!! I hope you love them as much as we do!

Cream Cheese Chicken Enchiladas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 68 reviews

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 8 enchiladas
• Category: Dinner
• Method: Bake
• Cuisine: Mexican

Print

Pin

Description

The BEST easy chicken enchilada recipe for Cream Cheese Chicken Enchiladas.

Ingredients

• 1 (10 oz) can Rotel tomatoes and green chilies, drained
• 1 (8 oz) package cream cheese, softened
• 2 cups cooked chicken, chopped or shredded
• 8 (8-inch) flour tortillas
• 2 cups shredded Monterey Jack cheese
• 2 cups whipping cream

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350. Spray 9×13 baking dish with Pam.
2. Add Rotel and cream cheese to a large skillet over medium heat and stir until very well combined and cheese is melted. Stir in chicken.
3. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish. Sprinkle with Monterey Jack cheese, and generously drizzle with whipping cream.
4. Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.

I originally invented these Cookie Dough Oreo Brownies in May of 2011. Soon after publishing this post, the internet gave them a new name… Slutty Brownies! Here is my original slutty brownie recipe, and what inspired me to invent these decadent brownies.

What are Slutty Brownies?

Slutty Brownies are the combination of three favorite desserts:

• 1st Layer:  Gooey chocolate chip cookie
• 2nd Layer: Double Stuffed Oreos
• 3rd Layer: Warm, fudgy chocolate brownies

Way back in May 2011, I wondered what would happen if you combined my friend Jenny’s Oreo Stuffed Chocolate Chip Cookies with my Oreo Stuffed Brownies.

The result was an indulgent, outrageous, illegal in 48 states, ridiculously decadent brownie. These Ultimate Chocolate Chip Cookie Oreo Brownies, now known as Slutty Brownies, are without a doubt, completely and utterly insane. But I mean that in a good way, of course.

Slutty Brownie Recipe

All you need is cookie dough, a brownie mix, and Oreos. That’s it! I made my own homemade cookie dough, but you could definitely use store-bought cookie dough.

How To Make Slutty Brownies

Flatten the cookie dough in the bottom of a well greased 9×13 pan. You may want to line the pan with foil or wax paper. It makes the slutty brownies much easier to remove from the pan.

Top the cookie dough with a layer of Oreos. I use double stuffed Oreos because at this point… Why not?

Prepare the brownie mix and cover the Oreo layer with brownie batter.

Then bake in a 350 degree oven for 45-55 minutes.

Oh my gosh, these brownies are insane!! I can totally see why they were quickly named slutty brownies!

They are THE Ultimate Chocolate Chip Cookie Brownies!

And that is our original slutty brownie recipe! Hope you enjoy these slutty brownies as much as we do!

Slutty Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 28 reviews

• Prep Time: 20 mins
• Cook Time: 50 mins
• Total Time: 1 hour 10 minutes
• Yield: 1 (9x13) pan
• Category: Brownies
• Cuisine: Dessert

Print

Pin

Description

The original Slutty Brownies recipe — An indulgent, three layer brownie with cookie dough and Oreos.

Ingredients

Homemade Cookie Dough Recipe

•  1 cup (2 sticks) butter, softened
•  1 cup granulated sugar
•  3/4 cup light brown sugar
•  2 large eggs
•  1 Tablespoon pure vanilla extract
•  2 1/2 cups all-purpose flour
•  1 teaspoon baking soda
•  1 teaspoon salt
•  2 cups (12 ounces) chocolate chips

Oreo Layer

•  1 package Double Stuffed Oreos

Brownie Layer

•  1 Family Size (9×13) Brownie mix
•  1/4 cup hot fudge topping

Cook Mode Prevent your screen from going dark

Instructions

FOR THE HOMEMADE COOKIE DOUGH

1. Beat the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine.
2. In a separate bowl, whisk together the flour, baking soda and salt. Add the dry ingredients into the mixer and beat on low speed until the flour is just combined. Stir in chocolate chips.

TO MAKE THE SLUTTY BROWNIES

1. Preheat oven to 350 degrees F. Line a 9×13 baking dish with foil and coat generously with nonstick cooking spray.
2. Flatten the cookie dough in the bottom of the prepared dish. Top with a layer of Oreos.
3. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos.
4. Cover with foil and bake at 350 degrees F for 30 minutes. Remove foil and continue baking for an additional 15-25 minutes. Let cool completely before cutting — brownies will still look gooey in the middle when warm, but will set up perfectly once cooled.

Notes

If you don’t want to make your own cookie dough, you can definitely use store-bought refrigerated cookie dough!

How fun are these little Taco Cups made in a muffin tin?? I don’t think I’ll ever find another taco recipe I love more than these wonton tacos. They have double layers of crunchy taco shell, seasoned beef, spicy tomatoes, and gooey cheese all in one perfect bite!

These crunchy taco cups are such a huge hit because, I prefer soft tacos but Kevin prefers crunchy tacos. So whenever we had taco night, we always had to make two different kinds of taco recipe. BUT, this taco recipe the best of both worlds. The outside is satisfying crisp and crunchy, but the inside is soft and melty! Just how I like it. We both loved them!

How to Make Taco Cups (Step by Step)

To start, you’ll need one pound of ground beef, browned and drained.

Add a packet of taco seasoning… I am using our favorite homemade taco seasoning recipe here!

And one can of diced tomatoes and green chilies. You can also just use regular petite diced tomatoes if you don’t like spicy.

Stir it all up to combine.

Now generously coat a standard size muffin tin with nonstick cooking spray. This is where we’re going to assemble our wonton tacos!

Wonton Tacos

Wonton wrappers are the perfect size for these crunchy taco cups! You should be able to find wonton wrappers in any grocery store. In our store they’re located in the produce section between the tofu and fresh ravioli.

Assemble the Taco Cups

Line each cup with a wonton wrapper…

Top with 1-2 tablespoons of the taco recipe…

Then top with about 1 tablespoon of cheese.

Press down and add another wonton wrapper and taco recipe layer…

And top with one more layer of cheese.

Bake the wonton tacos at 375 degrees F for 12 minutes, until heated through and edges are golden.

Gooey, cheesy, melty, crunchy…

These wonton tacos are seriously the most delicious hand-held snack ever!

Top with sour cream and cilantro if that’s your thing.

Deliciousness!! Hope you enjoy this taco recipe as much as we do!!

Crunchy Taco Cups Video

Watch the video to see how easy it is to make Crunchy Taco Cups!

Crunchy Taco Cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 99 reviews

• Prep Time: 20
• Cook Time: 12
• Total Time: 32 minutes
• Yield: 12 taco cups
• Category: Dinner
• Cuisine: Mexican

Print

Pin

Description

Crunchy tacos made in a muffin tin!

Ingredients

• 1 lb lean ground beef, browned and drained
•  1 envelope (3 tablespoons) taco seasoning
•  1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles, drained
•  1 1/2 cups sharp cheddar cheese, shredded (or Mexican blend)
•  24 wonton wrappers

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 375 degrees F. Generously coat a standard size muffin tin with nonstick cooking spray.
2. Combine cooked beef, taco seasoning, and tomatoes in a bowl and stir to combine. Line each cup of prepared muffin tin with a wonton wrapper. Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of wonton wrapper, taco mixture, and a final layer of cheese.
3. Bake at 375 for 11-13 minutes until cups are heated through and edges are golden.

These s’mores cookies are everything you love about smores… in a cookie! Marshmallows and chocolate are added to a graham cracker cookie dough for a soft, chewy cookie.

Need I say more?

S’mores Cookies Ingredients

Let’s make these sinful s’mores cookies! Here’s what you’ll need. I definitely prefer the extra sweetness of cinnamon graham crackers in these cookies!

How To Make Smores Cookies

Start by beating one stick of softened butter with 1/2 cup sugar and 1/4 cup brown sugar until light and fluffy, about three minutes. Next you’ll add one egg and a teaspoon of vanilla and beat for an additional two minutes.

Meanwhile, combine 1 1/3 cups flour, one teaspoon of baking powder, and 1/2 teaspoon of salt.

Now for the graham crackers! Crush graham crackers into fine crumbs in a food processor or in a ziploc bag with a rolling pin.

You’ll need about 7 full graham cracker sheets to get 3/4 cup crumbs.

Add the graham cracker crumbs to the flour mixture and whisk to combine.

Add the dry ingredients to the wet ingredients and gently mix until the cookie dough is just combined.

Oh my gosh, this cookie dough is amazing!

Hershey Kiss Cookies!

Have you seen these mini Hershey Kisses? I found them in the baking aisle, along with the rest of the chocolate chips. They’re much bigger than regular chocolate chips!! They are perfect for these S’mores cookies! If you can’t find the mini Hershey Kisses, you can definitely use regular chocolate chips, chocolate chunks, or a chopped Hershey bar.

Finally, add one cup of Kraft Jet Puffed Mallow Bits!! I’ve had the best luck finding them at Target in the baking aisle with all the other marshmallow products. If you can’t find them you can definitely use regular mini marshmallows. Stir the dough gently to incorporate the marshmallows and chocolate.

Scoop the dough onto a baking sheet and bake these s’mores cookies at 350 for 10 minutes. Do not overbake!

Oh my gosh. Toasty marshmallows in a cookie!

I seriously love these puffy, chewy smores cookies. This is not your ordinary chocolate chip cookie.

You’ve got to try these sweet Smores cookies!

Hope you love these S’mores Cookies as much as we do!!

Gooey S’mores Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 26 reviews

• Prep Time: 15
• Cook Time: 10
• Total Time: 25 minutes
• Yield: 18 cookies
• Category: Cookies
• Method: Bake
• Cuisine: Dessert

Print

Pin

Description

Gooey chocolate chip cookies made with a graham cracker cookie dough and marshmallows for a chewy S’mores cookie.

Ingredients

• 1/2 cup (1 stick) butter, softened
•  1/2 cup sugar
•  1/4 cup brown sugar
•  1 egg
•  1 teaspoon vanilla
•  1 1/3 cups flour
•  3/4 cup graham cracker crumbs (7 full graham cracker sheets)
•  1 teaspoon baking powder
•  1/2 teaspoon salt
•  1 cup Mini Hershey’s Kisses (or chocolate chips/chunks)
•  1 cup Jet Puffed Mallow Bits

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and spray with cooking spray. Using a mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes.
2. Meanwhile, use a food processor or blender to crush 7 graham cracker sheets into 3/4 cup fine crumbs. In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, and mix on low speed until the dough just comes together. Add the chocolate and marshmallows and stir to combine.
3. Place 1.5 tablespoon sized scoops of dough onto the prepared cookie sheet. Bake at 350 for 10-12 minutes.