Easy Spicy Chicken Tenders Recipe

Around these parts, fried chicken is more than just supper, it’s a Southern tradition! From Sunday dinner at Grandma’s to a casual weeknight meal, there’s always room at the table for a platter of crispy, golden chicken. These spicy chicken tenders are a fun way to put a little twist on that beloved classic.

Serve them hot with creamy coleslaw, Southern potato salad, baked beans, or a pan of homemade mac and cheese. They’re just as welcome piled onto a game day platter with an assortment of dipping sauces as they are tucked into a biscuit or slider roll for a crunchy chicken sandwich. However you serve them, they’re sure to bring a little Southern goodness to the table!

Key ingredients you’ll need to make Spicy Chicken Tenders: (Scroll down for the full printable recipe card.)

• Chicken – Boneless chicken tenders cook quickly and juicy.
• Marinade – Buttermilk, hot sauce and kosher salt or sea salt.
• Flour – All purpose flour forms the base of the seasoned flour mixture.
• Spices – Seasoned salt, garlic powder, onion powder, smoked paprika, black pepper, cayenne, ground cumin.
• Oil – Peanut oil or vegetable oil for frying.

How to Make Spicy Chicken Tenders Recipe

• Make the Marinade – Whisk together buttermilk, hot sauce and kosher salt.*You can use a large Ziploc bag for easy clean-up. Add the chicken tenders to the bowl and stir to coat, refrigerate.
• Prepare the Flour Mixture – Whisk flour, seasoned salt, garlic powder, onion powder, paprika, cayenne pepper, black pepper and cumin.
• Make Egg Wash – In a separate shallow bowl whisk together 1 cup buttermilk, egg and 1 teaspoon hot sauce.
• Coat Chicken – Remove chicken tenders from the marinade, roll in the flour mixture, into egg wash and back into flour mixture for the last time.
• Chill to Set Breading – Transfer to a sheet pan fitted with a wire rack. Chill uncovered for 1 hour to set the breading.
• Fry Chicken – Heat the oil to 350°-360°F then cook the chicken tenders in batches until golden brown and cooked through. Adjust the cooking time according to size.
• Drain Grease – Remove to a paper towel lined platter or tray to drain. Season immediately with additional seasoned salt.
• Serve – Serve with your favorite dipping sauces, on rolls with dill pickles and mayonnaise, on salads or wraps.

Kitchen Equipment to Make Spicy Chicken Tenders

• Dutch oven or deep pot. A small saucepan won’t work here.
• Fry thermometer. Important for monitoring the temperature of the oil.
• Two shallow bowls.
• Whisk.
• Measuring cups and measuring spoons.
• Stainless steel spider.
• Baking sheet pan fitted with wire rack.
• Platter lined with paper towels.

Recipe Variations, Tips and Substitutions

• Chicken – You can make your own chicken tenders using boneless skinless chicken breasts if your local grocery store doesn’t stock them. Depending the size of the chicken pieces, cut lengthwise into two or three pieces then proceed with the recipe.
• Spice – If you would like a milder version, simply decrease the amount of hot sauce and cayenne pepper.
• Oil – Preferably in peanut oil but canola oil or vegetable oil will work. Skip the olive oil for this recipe.
• Monitor the Oil Temperature – Heat the oil on medium-high heat then adjust while your frying the chicken as needed. If the oil temp drops too low, the chicken will absorb more oil. If the oil is too hot, the chicken will brown more quickly potentially not cooking the chicken properly. 
• Chilling Allows the Breading to Set – After breading, if you’ll take the time to pop them into the fridge to rest for an hour or so it will allow the breading to cling more evenly to the chicken pieces.
• Serving Options – Serve this recipe on its own or make it a hot sandwich with dinner rolls or kaiser rolls, add to a crisp salad, make wraps or serve as an appetizer with variety of dipping sauces.

Storage and Leftovers

• Leftovers – Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating – Reheat gently in the microwave or in an air fryer until crisped and heated through. You can also reheat on a sheet pan in a preheated 350 degree f oven for around 8 minutes flipping once.
• Freezer – You can freeze this recipe in an airtight container for up to 3 months. Thaw in the fridge and reheat just before serving, air fryer at half the temperature for approximately 4minutes per side.•

More Easy Chicken Recipes to Make

• My oven fried Oven Fried Chicken Tenders.
• Skip the drive thru and make your own Crispy Buttermilk Fried Chicken Sandwich.
• Do you love buttermilk fried chicken nuggets? Try my recipe for Easy Popcorn Chicken.
• For a lighter version of fried chicken try my recipe for Air Fryer Southern Fried Chicken.
• Crispy Oven Fried Parmesan Chicken is a fan favorite perfect for Italian night at home.
• Nashville Hot Chicken Strips will bring the heat to meal time.
• Skip the drive thru and make Crispy Chicken Sandwiches even better at home.
• Bring the heat to meal time with these Nashville Hot Chicken Strips.
• Chicken Taco Skewers from Food Network.

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Spicy Chicken Tenders

Crispy, juicy Spicy Chicken Tenders with a Southern kick and just the right amount of heat. Perfect for dipping, sharing, and family suppers!

Course Appetizer, Main Course

Cuisine American, Southern

Keyword spicy-chicken-tenders, spicy-chicken-tenders-recipe

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 16 servings (may vary)

Calories 239kcal

Ingredients

• 3 lbs chicken tenders OR chicken breasts cut into 1-inch pieces
• 2 cups buttermilk divided use
• 2 Tbsp hot sauce plus 1 teaspoon
• 1 teaspoon kosher salt or sea salt
• 2 cups all purpose flour
• 1 1/2 tsp seasoned salt
• 1 tsp garlic powder or granulated garlic
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp cayenne pepper adjust to taste
• 1/2 tsp black pepper
• 1/4 tsp ground cumin
• 1 large egg
• 4-6 cups peanut oil or vegetable oil for frying

Instructions

• In a medium mixing bowl whisk together 1 cup buttermilk, hot sauce and 1 teaspoon kosher salt.

  *You can use a large Ziploc bag for easy clean-up.
• Add the chicken tenders to the bowl and stir to coat with the buttermilk mixture. Cover with plastic wrap and place in the fridge for at least 3 hours or overnight.
• Prepare: In a shallow bowl or on a plate use a whisk to sift the flour, seasoned salt, garlic powder, onion powder, paprika, cayenne pepper, black pepper and cumin.
• In a separate shallow bowl whisk together 1 cup buttermilk, egg and 1 teaspoon hot sauce.
• Remove chicken tenders from the marinade, discard marinade. Roll in the flour mixture, coating it on all sides pressing to adhere.
• Shake off any excess flour and dip into the egg mixture, coating both sides. Let excess drip off then coat in flour mixture a second time.
• Repeat process with all of the chicken tenders. Transfer to a sheet pan fitted with a wire rack. Chill uncovered for 1 hour to set the breading.
• Fry: Heat the oil to 350°-360°F in a deep pot or dutch oven. Cook the chicken tenders in batches for 3-5 minutes depending on the thickness, until golden brown and cooked through. Adjust the cooking time according to size.
• Remove to a paper towel lined platter or tray to drain. Season immediately with additional seasoned salt.

  *If frying in batches you can place onto a pan and into the oven on low heat (200°F) to keep warm.
• Rest for 5 minutes, then serve with your favorite dipping sauces, on rolls with dill pickles and mayonnaise, on salads or wraps.

Notes

• Chicken – You can make your own chicken tenders using boneless skinless chicken breasts if your local grocery store doesn’t stock them. Depending the size of the chicken pieces, cut lengthwise into two or three pieces then proceed with the recipe.
• Spice – If you would like a milder version, simply decrease the amount of hot sauce and cayenne pepper.
• Oil – Preferably in peanut oil but canola oil or vegetable oil will work. Skip the olive oil for this recipe.
• Monitor the Oil Temperature – Heat the oil on medium-high heat then adjust while your frying the chicken as needed. If the oil temp drops too low, the chicken will absorb more oil. If the oil is too hot, the chicken will brown more quickly potentially not cooking the chicken properly. 
• Chilling Allows the Breading to Set – After breading, if you’ll take the time to pop them into the fridge to rest for an hour or so it will allow the breading to cling more evenly to the chicken pieces.
• Serving Options – Serve this recipe on its own or make it a hot sandwich with dinner rolls or kaiser rolls, add to a crisp salad, make wraps or serve as an appetizer with variety of dipping sauces.

Nutrition

Serving: 1serving | Calories: 239kcal | Carbohydrates: 14g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 542mg | Potassium: 389mg | Fiber: 1g | Sugar: 2g | Vitamin A: 209IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg

The post Spicy Chicken Tenders appeared first on melissassouthernstylekitchen.com.

Easy Baked Garlic Herb Mashed Potatoes Recipe

It’s no secret that Americans love potatoes, and I’d venture to say that affection is universal! Here in the South, we serve up spuds in all sorts of delicious ways, from weeknight suppers to holiday feasts and gatherings with family and friends. When a special occasion rolls around, there’s nothing quite like a pan of creamy, cheesy mashed potatoes to round out the meal. Best of all, you can assemble these mashed potatoes a day ahead and bake them just before serving, making them a welcome addition to any menu without the last-minute fuss.

When it comes to mashed potatoes, you really can’t go wrong. They’re the ultimate comfort food and a natural pairing for so many Southern favorites. Around my table, just about any potato dish is sure to please! Serve these cheesy mashed potatoes alongside Delicious Southern Meatloaf, tender and juicy Slow Cooked Turkey Breast for the holidays, or classic Chicken Fried Steak and Gravy. They’re equally at home with down-home Hamburger Steak or crispy Buttermilk Fried Chicken. No matter what’s on the menu, these comforting potatoes are sure to make everyone feel right at home.

Key ingredients to make Cheesy Baked Mashed Potatoes: (Scroll down for the full recipe card and quantities.)

• Potatoes – Russet potatoes peeled and cubed, into similar size chunks for even cooking.
• Butter – Salted butter or unsalted butter for a rich taste.
• Spices – Salt, granulated garlic or garlic powder and onion powder, white or black pepper and a dash of nutmeg.
• Liquid – Half and half or heavy cream for a creamy texture.
• Cheese – Shredded sharp cheddar cheese for a melty cheesy flavor.
• Cream Cheese – Spreadable garlic and herb cheese such as Alouette or Boursin.
• Sour Cream – A small amount of sour cream for a tangy bite.
• Fresh Herbs – Fresh chives for a hint of fresh onion flavor.

How to Make Baked Garlic Herb Mashed Potatoes Recipe

• Boil Potatoes – Cook potatoes in salted water over medium-high heat until fork-tender.
• Whip Potatoes – Drain the potatoes, then return and whip with butter, half and half, salt, garlic powder, onion powder, pepper and nutmeg.
• Mix-ins – By hand stir in cheddar cheese, garlic-herb cheese spread, sour cream and fresh chives. Stir to combine.
• Transfer Potato Mixture to Prepared Dish – Pour potato mixture into a casserole dish. Sprinkle the top with remaining shredded cheese.
• Chill – Cover with plastic wrap and refrigerate for several hours or overnight.
• Oven – Uncover mashed potato casserole and bake per the baking time in the recipe until golden brown then scoop and serve.

Kitchen Equipment to Make Garlic and Herb Mashed Potato Casserole

• 13×9-inch baking dish.
• Large pot.
• Measuring cups and measuring spoons.
• Cheese grater.
• Electric mixer or potato masher. You can easily use a hand mixer.
• Paring knife or vegetable peeler and chopping board.
• Colander.

Recipe Variations, Tips and Substitutions

• Potatoes – You can use russet potatoes or yukon gold potatoes in this cheesy mashed potato casserole recipe.
• Cheese – You can use a variety of different cheese in this recipe. Gruyere, Parmesan cheese, mozzarella, gouda cheese, colby jack cheese or even spicy pepper jack cheese.
• Bacon – You could also add crispy bacon to the potato mixture.
• Herbs and Onion – You can replace chives with other fresh herbs like fresh parsley, thyme or rosemary. You could also use finely chopped green onions.
• Spreadable Cheese – You can use Alouette or Boursin spreadable garlic and herb cheese in this recipe.
• Fresh Garlic – You can add fresh minced garlic in place of garlic powder. Peel and finely mince then add to the potato mixture.

Cooking Tips

• Salt the Water – Cover the cubed potatoes with cold water leaving about 1-2-inches of head space and don’t be shy with the salt. This is the opportunity to season and add flavor to the potatoes while they cook.
• Don’t Overcook – Cook the potatoes just until the point of a sharp knife glides easily into the centers. Don’t overcook them or the starch will break down and the potatoes will turn to mush. They should be tender, not mushy.
• Drain Well – Drain cooked potatoes well before whipping them with the butter, half and half and seasonings. Any leftover water can cause them to breakdown.
• Whip or Mash – You’ll need to use a hand mixer or a stand mixer to get the creamiest texture. You may also opt to use a potato masher or a potato ricer for a chunkier texture.

Storage and Leftovers

• Make-Ahead Mashed Potato Casserole – These make ahead mashed potatoes can be assembled up to 2 days in advance then cooled, covered with foil or plastic wrap and chilled. Allow 20-30 minutes on the counter or so to warm to room temperature, then top with pats of butter just before baking.
• Leftovers – Store leftover baked Garlic Herb Mashed Potatoes in an airtight container chilled in the refrigerator (or covered with plastic wrap) for up to 3 days.
• Reheating – You can reheat leftovers in single servings in the microwave or in a 350°F preheated oven with a piece of aluminum foil on top. Bake for 20-25 minutes or just until heated through.
• Freezer – Store baked mashed potatoes frozen for up to 3 months. Thaw in the fridge and reheat prior to serving.

More Southern Style Potato Recipes To Make

• Slow Cooked Scalloped Potatoes with Ham is ideal for using up that leftover holiday ham.
• Parmesan Rosemary Roasted Potatoes are regulars in my kitchen just to name a few.
• Sweet Potato Casserole topped with a buttery pecan streusel.
• These Nested Potato Skins are made in a muffin pan.
• Spicy Sweet Potato Fries made in the oven.
• Sour Cream and Onion Smashed Potato Casserole is another make ahead Southern style side dish.
• Easy Twice Baked Potatoes can be made in as many servings as you like.
• Sheet Pan Hash Browns and Eggs from Land O’ Lakes.

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Helpful Kitchen Items:

• 13×9-inch Dish
• Saucepan
• Vegetable Peeler
• Mixer

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Baked Garlic Herb Mashed Potatoes

These Baked Garlic Herb Mashed Potatoes are creamy, buttery and full of savory flavor. They're the perfect make-ahead side dish for Sunday supper, holiday dinners and special family gatherings.

Course Side Dish

Cuisine American, Southern

Keyword baked-garlic-herb-mashed-potatoes, baked-mashed-potatoes-casserole

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Stand time 5 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 10 servings

Calories 461kcal

Ingredients

• 5 lbs russet potatoes peeled and cubed
• 2 tsp salt divided use
• 6 Tbsp butter softened and divided
• 3/4 cup half and half plus additional as needed
• 1/4 cup sour cream
• 1 tsp granulated garlic
• 1/2 tsp onion powder
• 1/2 tsp black or white pepper
• 1/8 tsp ground nutmeg
• 3 cups shredded sharp white cheddar cheese divided
• 1 6.5 oz container spreadable garlic-herb cheese i.e. Boursin or Alouette
• 1 Tbsp chopped fresh chives

Instructions

• Preheat oven to 350°F. Butter bottom and sides of a 13×9-inch baking dish with 1 Tbsp butter or spray with nonstick cooking spray. Set aside.
• In a large pot, cover cubed potatoes completely with cold water. Season water with 1 tsp salt. Bring to a boil cooking uncovered over medium-high heat until fork tender, about 12-15 minutes. Drain well in a colander.
• Return potatoes to pot. Using an electric mixer whip in 4 Tbsp butter, half and half, sour cream, 1 tsp salt, garlic powder, onion powder, pepper and nutmeg. Whip for 2 minutes or until creamy and fully combined. Add additional half and half as needed while whipping. Taste and adjust the salt to your taste.
• By hand, fold in 1½ cups shredded sharp cheddar cheese, garlic-herb cheese spread, and chives. Stir until evenly distributed.
• Pour potato mixture into the prepared dish and spread evenly. Sprinkle the top with remaining shredded cheddar cheese.
• Bake immediately or cover with plastic wrap and refrigerate for several hours or overnight.
• If chilled, remove dish from refrigerator at least 20-30 minutes before baking. Dot the top with the remaining 1 Tbsp of butter (more if desired) then place into the preheated oven.
• Bake for 40-45 minutes or until the top is golden brown and the potatoes are heated through.
• Let stand 5 minutes, then serve.

Notes

• Potatoes – You can use russet potatoes or yukon gold potatoes in this cheesy mashed potato casserole recipe.
• Cheese – You can use a variety of different cheese in this recipe. Gruyere, Parmesan cheese, mozzarella, gouda cheese, colby jack cheese or even spicy pepper jack cheese.
• Bacon – You could also add crispy bacon to the potato mixture.
• Herbs and Onion – You can replace chives with other fresh herbs like fresh parsley, thyme or rosemary. You could also use finely chopped green onions.
• Spreadable Cheese – You can use Alouette or Boursin spreadable garlic and herb cheese in this recipe.
• Fresh Garlic – You can add fresh minced garlic in place of garlic powder. Peel and finely mince then add to the potato mixture.
• Make-Ahead Mashed Potato Casserole – These make ahead mashed potatoes can be assembled up to 2 days in advance then cooled, covered with foil or plastic wrap and chilled. Allow them to stand  for 20-30 minutes or so, then top with butter just before baking.

Nutrition

Serving: 1serving | Calories: 461kcal | Carbohydrates: 43g | Protein: 15g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 845mg | Potassium: 1008mg | Fiber: 3g | Sugar: 2g | Vitamin A: 629IU | Vitamin C: 13mg | Calcium: 296mg | Iron: 2mg

The post Baked Garlic Herb Mashed Potatoes appeared first on melissassouthernstylekitchen.com.

Easy Mini Hot Dogs Recipe

I don’t know what it is about turning full-size entrees into miniature, bite-sized finger foods, but there’s just something downright appealing about them! These Mini Hot Dogs with Chili on Hawaiian Rolls are right at home on a game day appetizers spread, yet they’re just as welcome at holiday parties, potlucks, birthday celebrations and casual get-togethers when you need something easy to serve and share. For a simple supper, serve them with potato chips, creamy coleslaw or a big pot of homemade soup. Around here, recipes that are easy to prepare and guaranteed to please a hungry crowd are always worth keeping in the regular rotation!

Key ingredients you’ll need to make Mini Hot Dogs with chili sauce: (Scroll down for the full recipe card and quantities.)

• Rolls – One 12-count package of Hawaiian sweet rolls for the hot dog buns.
• Hot Dogs – Four long hot dogs sliced into thirds.
• Ground Beef – Lean hamburger forms the base of the chili sauce.
• Onion – You’ll need onion for the chili as well as a garnish just before serving.
• Tomato Paste and Ketchup – Ketchup adds moisture and flavor and tomato paste thickens the sauce.
• Yellow Mustard – Yellow mustard adds a tangy flavor.
• Worcestershire Sauce – Where there’s beef in my kitchen, there’s Worcestershire sauce. I enhances the flavor.
• Spices – Dark chili powder, ground cumin, paprika, garlic powder, onion powder, black pepper and seasoned salt.
• Butter – Butter adds moisture to the rolls.

How to Make Mini Hot Dogs Recipe

• Heat Oven and Prepare the Rolls – Prepare pan, separate Hawaiian rolls and arrange in prepared dish. Cut a slit in the top of each roll and brush inside and tops with melted butter.
• Slice Hot Dogs – Cut each hot dog into three equal pieces. Insert one piece into each roll through the slit.
• Make Chili – Sauté ground beef and onion in olive oil until no pink remains.
• Add Remaining Ingredients – Add beef broth (or water), ketchup, tomato paste, Worcestershire sauce, yellow mustard and spices. Simmer until thickened.
• Assemble – Spoon the warm chili sauce into the opening of each roll, adding enough to surround the hot dog without overflowing.
• Oven – Lay a piece of aluminum foil on top. Bake in preheated oven per the recipe.
• Serve – Drizzle tops of the hot dogs with yellow mustard and sprinkle with reserved diced onion, then serve.

Kitchen Equipment to Make Mini Hit Dogs with Chili

• Large skillet.
• Chef’s knife and chopping board.
• Wooden spoon or spatula.
• Measuring cups and measuring spoons.
• Serrated knife.
• 13×9-inch baking dish, or a cake pan that comfortably fits the rolls. You could also bake on a parchment paper lined baking sheet.
• Aluminum foil.

Recipe Variations, Tips and Substitutions

• Protein – You can make the chili using ground turkey, ground chicken or ground pork.
• Chop the Beef – Make the sauce finely textured: Breaking the beef into very small crumbles is important for a traditional chili sauce texture.
• Hot Dogs – Use your favorite brand of hot dogs whether they’re beef, chicken, turkey or a combination of pork and beef.
• Onion – I use a Vidalia onion for the chili and the garnish. You can use a white onion or yellow onion for a stronger onion flavor.
• Rolls– You can use a similar size slider roll or dinner rolls like potato rolls or butter rolls.
• How to Avoid Soggy Rolls – Thicken the sauce and spoon it into the openings rather than pouring extra sauce over the entire pan.
• Cheese – You can turn these into chili cheese dogs by sprinkling the chili with shredded sharp cheddar cheese or colby jack cheese prior to baking.
• Add Toppings after Baking – Yellow mustard and raw diced onion add flavor and texture just before serving. You could serve coleslaw on the side.
• Spice – Depending on the amount fo heat in the chili powder used, the sauce can be made mild or hot according to your personal taste. Begin with 1/2 tablespoon and taste, then adjust the amount of spice from that point.
• Serving – Serve with potato chips, French fries, a simple green salad, coleslaw, with toppings like pickles or pickle relish, pickled jalapeños or fresh vegetables.

Storage and Leftovers

• Make-Ahead Tip – You can make a batch of chili up to one day in advance, then fill and bake the rolls shortly before serving. For the best texture, add the mustard and onion just before they reach the table.
• Leftovers – Store leftovers in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating – Reheat individual servings gently in the microwave, in an air fryer or in the oven covered with foil.
• Freezer – You can freeze leftovers for up to 1 month, Thaw in the fridge and reheat just before serving. Wait and add the mustard and raw onion just before serving.

More Mini Sliders and Appetizer Recipes to Make

• These Everything Pigs in a Blanket never last long.
• Taco Sliders for Taco Tuesday.
• Chicken Bacon Ranch Crescent Bombs made with crescent rolls.
• Bacon Cheeseburger Sliders are cheesy good!
• Insanely delicious Chicken Parmesan Sliders.
• Bacon Wrapped Brown Sugar ‘Lil Smokies are a party classic. Serve with toothpicks dipped in bbq sauce!
• Chicken Bacon Ranch Pull Apart Rolls are a viral Pinterest recipe!
• Crescent dough Taco Pinwheels from Pillsbury.

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Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

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Mini Hot Dogs with Chili on Hawaiian Rolls

These Mini Hot Dogs with Chili on Hawaiian Rolls are an easy, crowd-pleasing favorite made with sweet Hawaiian rolls, mini hot dogs and hearty chili. Perfect for game day, parties, potlucks or a fun family supper!

Course Appetizer, Main Course

Cuisine American, Southern

Keyword mini-chili-dogs, mini-hot-dogs

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 12 servings

Calories 161kcal

Ingredients

• 12 count package Hawaiian sweet rolls
• 2 Tbsp butter melted
• 4 long hot dogs sliced into thirds to equal 12 mini hot dogs
• 1/2 lb lean ground beef
• 1 medium Vidalia onion finely diced, divided use
• 1 Tbsp olive oil
• 1/2 cup beef broth or water
• 1/4 cup ketchup
• 1-2 Tbsp tomato paste
• 2 tsp Worcestershire sauce
• 1 tsp yellow mustard plus additional for serving
• 1- 1 1/2 tsp dark chili powder
• 1/2 tsp seasoned salt
• 1/2 tsp black pepper
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder or granulated garlic
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika

Instructions

• Preheat the oven to350°F. Spray a 13×9-inch baking dish lightly with cooking spray. Separate Hawaiian rolls and arrange in prepared dish.
• Use a sharp knife to cut a slit in the top of each roll without slicing all the way through to the bottom. Brush inside and tops with melted butter.
• Cut each hot dog into three equal pieces. Insert one piece into each roll through the slit.
• Chili – In a large skillet on medium-high heat sauté ground beef and 1/2 of the diced onion in olive oil for 6-8 minutes or until no pink remains.

  *If the beef remains in large pieces, mash it with a potato masher or the back of a spoon to create a fine, smooth texture.
• To the pan add beef broth (or water), ketchup, tomato paste, Worcestershire sauce, yellow mustard, chili powder, seasoned salt, black pepper, garlic powder, onion powder, cumin and paprika. Stir to combine.
• Reduce the heat to low and simmer uncovered for 10 minutes, stirring occasionally.

  *The sauce should be thick, moist, and finely textured, with very little free liquid. Add a splash of water if it becomes too dry. Taste and adjust the salt and seasonings as needed. Remove from the heat.
• Spoon the warm chili sauce into the opening of each roll, adding enough to surround the hot dog without overflowing
• Lay a piece of aluminum foil on top. Bake in preheated oven covered for 15 minutes, until the rolls and hot dogs are heated through, then bake uncovered for 5-10 minutes until toasted and lightly golden brown.
• Drizzle tops of the hot dogs with yellow mustard and sprinkle with reserved diced onion, then serve.

Notes

• Protein – You can make the chili using ground turkey, ground chicken or ground pork.
• Chop the Beef – Make the sauce finely textured: Breaking the beef into very small crumbles is important for a traditional chili sauce texture.
• Hot Dogs – Use your favorite brand of hot dogs whether they’re beef, chicken, turkey or a combination of pork and beef.
• Onion – I use a Vidalia onion for the chili and the garnish. You can use a white onion or yellow onion for a stronger onion flavor.
• Rolls– You can use a similar size slider roll or dinner rolls like potato rolls or butter rolls.
• How to Avoid Soggy Rolls – Thicken the sauce and spoon it into the openings rather than pouring extra sauce over the entire pan.
• Cheese – You can turn these into chili cheese dogs by sprinkling the chili with shredded sharp cheddar cheese or colby jack cheese prior to baking.
• Add Toppings after Baking – Yellow mustard and raw diced onion add flavor and texture just before serving.
• Spice – Depending on the amount fo heat in the chili powder used, the sauce can be made mild or hot according to your personal taste. Begin with 1/2 tablespoon and taste, then adjust the amount of spice from that point.
• Serving – Serve with potato chips, French fries, a simple green salad, coleslaw, with toppings like pickles or pickle relish, pickled jalapeños or fresh vegetables.

Nutrition

Serving: 1serving | Calories: 161kcal | Carbohydrates: 19g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 294mg | Potassium: 150mg | Fiber: 1g | Sugar: 7g | Vitamin A: 272IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg

The post Mini Hot Dogs with Chili on Hawaiian Rolls appeared first on melissassouthernstylekitchen.com.

Easy Apple Butter Pie Recipe

When the days grow shorter and there’s a chilly breeze in the air, it’s time to bring those favorite fall flavors to the table. From breakfast to dessert, apples have a way of making the season feel extra special. Start the day with a batch of apple muffins, tuck a few caramel apple hand pies into lunchboxes for an on-the-go treat, or settle in after supper with a slice of apple crumb pie topped with a scoop of vanilla ice cream.

This easy Apple Butter Pie is another delicious way to celebrate the season. It’s right at home on your Thanksgiving dessert table alongside pumpkin pie and pecan pie, giving everyone one more sweet slice of fall to enjoy. Serve it at Sunday supper, bring it along to a fall potluck, or bake one for a cozy weekend gathering with family and friends. With its warm, spiced apple flavor and simple preparation, it’s a lovely dessert for just about any autumn occasion. Using store-bought apple butter keeps the prep work to a minimum, so you can spend less time in the kitchen and more time enjoying the season with the ones you love.

Key ingredients to make Apple Butter Pie Recipe: (Scroll down for full recipe card and quantities.)

• Pastry – One 9-inch deep dish pie crust either frozen or homemade.
• Apple Butter – Store-bought apple butter gives this pie its signature flavor.
• Liquid – Evaporated milk thins the pie filling mixture.
• Flavoring – Vanilla extract adds creamy floral notes to the taste.
• Sugar – Granulated sugar for sweetness.
• Spices – Apple pie spice or ground cinnamon for a warm and cozy flavor. Salt adds balance.
• Whole Eggs – Large eggs stabilize the filling.
• Thickener – Cornstarch thickens the texture of the filling.
• Whipped Cream – Homemade whipped cream or Cool Whip for serving.

How to Make Apple Butter Pie Recipe

• Heat Oven and Prepare Pie Shell – Preheat the oven to 425°F. Place pie dough in prepared deep dish pie pan. Set on baking sheet if needed to move in and out of oven easily.
• Make the Filling – Whisk together evaporated milk, apple butter, vanilla, sugar, eggs, apple pie spice or cinnamon and salt until blended.
• Milk – Whisk cornstarch into remaining evaporated milk until dissolved. Add to apple butter mixture, whisking until fully combined.
• Transfer to Crust – Pour filling evenly in pie shell. Dust the top with additional apple pie spice or cinnamon.
• Oven – Bake per the recipe until the center is set when gently shaken. Check halfway through baking and cover crust with aluminum foil, to prevent overbrowning.
• Chill – Cool on a wire rack, then chill.
• Serve topped with whipped cream and garnish with cinnamon.

Kitchen Equipment to Make Apple Butter Pie

• One 9-inch deep dish pie pan or pie plate.
• Whisk.
• Measuring cups and measuring spoons.
• Large bowl.
• Wire rack.

Recipe Variations, Tips and Substitutions

• Pie Crust – You can use a frozen or homemade pie crust for this pie. If you’d like to make your own checkout my recipe for flaky pie crust. I use a frozen pie crust and never have to parbake or thaw prior to filling making this pie so easy to make! If you use a homemade crust, you should parbake for 8 minutes prior to filling.
• What’s in Apple Butter? It’s a blend of fresh apples, sugar and spices that’s cooked until it has a smooth texture and it’s reduced and concentrated in flavor. It’s not the same as apple sauce. This pie has a similar texture to pumpkin pie.
• Cornstarch – You can replace the cornstarch with 2 tablespoons of all purpose flour.
• Depth of Color – The color of the pie may vary just a bit depending on the color of the apple butter used and whether it was made with light or dark brown sugar.
• Adjust Spice to Taste – Depending on how the apple butter you plan to use is flavored, you can adapt the amount of apple pie spice or cinnamon in the filling. You can taste and make that decision in real time adding more or less to your personal taste.
• Homemade Apple Butter – You can use a quality brand of apple butter brand that you trust or use homemade apple butter recipe to make your own apple butter for this pie.
• Apple Pie Spice – Apple pie spice or cinnamon can be used for the filling. Apple pie spice has a blend of ground ginger, cardamom and nutmeg in addition to cinnamon giving it a broader flavor profile. As mentioned above, you can always adjust the amount depending on the level of spice in the particular apple butter used.
• Serving Pie – I recommend dusting the top with additional cinnamon just before serving with whipped cream. This is optional and up to you, of course. Cinnamon always enhances the apple flavor.

Storage and Leftovers

• Leftovers – Store baked Apple Butter Pie chilled in an airtight container in the refrigerator for 3-4 days.
• Freezer – You can freeze this pie for up to 2 months. Thaw in the fridge and enjoy.

More Apple Dessert Recipes to Make

There are a myriad of ways to enjoy apple goodness in both sweet and savory dishes. A few recipes in the MSSK recipe index you may enjoy:

• This Praline Apple Bread is drizzled with a decadent glaze.
• These vanilla glazed Apple Fritters are impossible to resist.
• Handheld Apple Pie Bars.
• Southern Fried Apples can be spooned onto pancakes or biscuits or served as a side dish.
• Stuffed Crust Skillet Apple Pie is like eating breakfast for dessert.
• Start your day with Apple Pancakes.
• Treat the family to warm Apple Cobbler with vanilla ice cream.
• Apple Roses from Pepperidge Farm.

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Helpful Kitchen Items:

• Deep Dish Pie Pan
• Mixer
• Measuring Set
• Mixing Bowls

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Apple Butter Pie

This old-fashioned Apple Butter Pie is filled with rich, spiced apple butter flavor nestled in a flaky pie crust. Easy to prepare with store-bought apple butter, it’s a cozy fall dessert that’s perfect for Thanksgiving, Sunday supper, or any time you’re craving a taste of Southern comfort. Serve with a dollop of whipped cream for a sweet finish.

Course Dessert, Pie

Cuisine American, Southern

Keyword apple-butter-pie, apple-butter-recipes

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Cooling time 4 hours hours

Total Time 4 hours hours 55 minutes minutes

Servings 8 pieces

Calories 298kcal

Ingredients

• 1 9 inch deep dish pie crust frozen or homemade
• 3 5 oz cans evaporated milk
• 1 cup apple butter purchased or homemade
• 1 tsp pure vanilla extract
• 1/3 cup granulated sugar
• 1 tsp apple pie spice or ground cinnamon plus additional for dusting the top
• 2 large eggs
• 1/8 tsp salt
• 2 Tbsp cornstarch
• whipped cream for serving

Instructions

• Preheat the oven to 425°F. Place crust in prepared deep dish pie pan. Set on baking sheet if needed to move in and out of oven easily.
• In a large bowl, whisk together, 2 cans evaporated milk, apple butter, vanilla, sugar, eggs, apple pie spice or cinnamon and salt until blended.
• Whisk cornstarch into remaining evaporated milk until dissolved. Add to bowl, whisking until fully combined.
• Pour filling evenly in pie shell. Dust the top with additional apple pie spice or cinnamon.
• Place into the oven baking for 10 minutes. Lower oven temperature to 350°F. Bake for an additional 35-45 minutes OR until the center is set when gently shaken. Check halfway through baking and cover crust with foil, to prevent overbrowning.
• Cool on a cooling rack for 4 hours to set. Serve topped with whipped cream and dusted with cinnamon, if desired.
• Store in an airtight container chilled or at room temperature for up to 3-5 days.

Notes

• Pie Crust – You can use a frozen or homemade pie crust for this pie. If you’d like to make your own checkout my recipe for flaky pie crust. I use a frozen pie crust and never have to parbake or thaw prior to filling making this pie so easy to make! If you use a homemade crust, you should dock the crust, fill with pie weights and parbake for 8-10 minutes prior to filling. 
• What’s in Apple Butter? It’s a blend of fresh apples, sugar and spices that’s cooked until it has a smooth texture and it’s reduced and concentrated in flavor. It’s not the same as apple sauce. This pie has a similar texture to pumpkin pie.
• Cornstarch – You can replace the cornstarch with 2 tablespoons of all purpose flour.
• Depth of Color – The color of the pie may vary just a bit depending on the color of the apple butter used and whether it was made with light or dark brown sugar.
• Adjust Spice to Taste – Depending on how the apple butter you plan to use is flavored, you can adapt the amount of apple pie spice or cinnamon in the filling. You can taste and make that decision in real time adding more or less to your personal taste.
• Homemade Apple Butter – You can use a quality brand of apple butter brand that you trust or use homemade apple butter recipe to make your own apple butter for this pie.
• Apple Pie Spice – Apple pie spice or cinnamon can be used for the filling. Apple pie spice has a blend of ground ginger, cardamom and nutmeg in addition to cinnamon giving it a broader flavor profile. As mentioned above, you can always adjust the amount depending on the level of spice in the particular apple butter used.
• Serving Pie – I recommend dusting the top with additional cinnamon just before serving with whipped cream. This is optional and up to you, of course. Cinnamon always enhances the apple flavor.

Nutrition

Serving: 1serving | Calories: 298kcal | Carbohydrates: 43g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 204mg | Potassium: 77mg | Fiber: 1g | Sugar: 25g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

The post Apple Butter Pie appeared first on melissassouthernstylekitchen.com.

Easy Sausage Stew Recipe

Around here, some of the best suppers start with simple ingredients and a little time spent bringing everything together in one pot. That’s the beauty of this Sausage Stew! Smoky kielbasa, garden vegetables, and tender potatoes come together to make a hearty, satisfying meal without a long list of ingredients or a sink full of dishes. Serve it with a slice of warm cornbread, a skillet of Southern biscuits, or a hunk of crusty bread for soaking up every last drop of that savory broth. It’s just the ticket for crisp fall evenings, chilly winter nights, or those busy days when you want to put a wholesome, home-cooked supper on the table with ease.

Key ingredients you’ll need to make Sausage Stew: (Scroll down for the full recipe card and quantities.)

• Sausage – Use smoked kielbasa for maximum flavor. Its smoky, garlicky notes act as the backbone of the stew.
• Vegetables – Onion, carrots and celery stalks add texture and flavor.
• Potatoes – Starchy potatoes add bulk.
• Garlic – Fresh cloves garlic for an earthy slightly spicy taste.
• Oil – Olive oil to sauté the sausage and vegetables.
• Aromatics – Dried thyme or 2–3 sprigs of fresh thyme and bay leaf. You could also use oregano.
• Beans – Canned white beans like cannellini beans, great northern, or navy beans.
• Liquid – Chicken stock thins the stew broth.
• Spices – Seasoned salt, paprika, onion powder and black pepper.
• Fresh Herbs – Chopped fresh parsley.
• Vinegar – A splash of vinegar is the acidic addition that balances the rich flavor.
• Tomato Paste – Tomato paste to slightly thicken the stew broth.

How to Make Sausage Stew Recipe

• Brown Sausage – Cook kielbasa in olive oil until browned on both sides. Transfer to a plate, leaving the rendered fat in the pot.
• Sauté Veggies – Stir in the onion, carrots and celery cook just until softened and lightly golden. Add the garlic, thyme; cook until fragrant.
• Combine – Pour in broth, bay leaf, potatoes, kielbasa, beans, tomato paste and spices.
• Simmer Covered – Cover and simmer per the cooking time in the recipe until the vegetables are tender. Stir in the vinegar. Taste and adjust seasonings, if needed.
• Serve – Ladle into bowls and top with chopped parsley. Serve with crusty bread, cornbread or rice.

Kitchen Equipment to Make Sausage Stew

• Dutch oven or soup pot.
• Chef’s knife and chopping board plus a vegetable peeler.
• Measuring cups and measuring spoons.
• Ladle.
• Plate or platter.

Recipe Variations, Tips and Substitutions

• Sausage – Any fully cooked smoked kielbasa will work. Pork, beef, turkey, or a blend will work well. Avoid raw fresh sausages for this recipe.
• Italian Sausage – If you want to make this using raw Italian sausage remove it from the casings and cook until no pink remains then proceed with the recipe scraping any brown bits from the bottom of the pot.
• Beans – You can use cannellini beans, great northern beans, or navy beans.
• Dried Beans – Cook 1 1/2 cups dried beans separately until tender then proceed with the recipe.
• Add Greens – You could add a handful of chopped kale or spinach stirred in at the end of cooking.
• Tomato Paste – Tomato paste doesn’t make the stew “tomato-y”, but it adds a slight sweetness that balances the smokiness.
• Add Vinegar to Finish is Key – Without acid, the stew can taste flat or heavy. That final splash sharpens everything. You can use apple cider vinegar, red wine vinegar or rice wine vinegar. You could also replace vinegar with Worcestershire sauce.
• Spice – You could amp up the heat adding crushed red pepper flakes or a few dashes of hot sauce before serving.
• Similar Size Vegetables for Even Cooking – Keep diced vegetables similar in size so they finish cooking at the same time. No mushy carrots or undercooked potatoes.
• Vegetarian Stew – Use a plant-based smoked sausage and vegetable broth. Increase the smoked paprika to help replace the sausage’s depth.

Storage and Leftovers

• Leftovers – Store leftover Sausage Stew in an airtight container in the refrigerator for up to 3-4 days.
• Reheating – Reheat individual portions in the microwave or in a saucepan on the stove top on medium heat.
• Freezer – Can I freeze the stew? Yes. This stew freezes well for up to 3 months. The beans may soften slightly, but the flavor remains excellent. Thaw in the fridge and reheat just before serving.

More Stew Recipes to Make

• Hearty Chicken Stew is a one-pot meal.
• Southern Brunswick Stew.
• Rich and hearty Easy Beef Stew.
• Guinness Beef Stew ideal for St Patrick’s Day celebrations.
• Tasty Chicken and Smoked Sausage Cassoulet.
• Stewed Okra and Tomatoes is a popular Southern side dish.
• Old-fashioned Oven Braised Beef Stew.
• Southern Chicken and Dumplings is comfort in a bowl.
• Coq Au Vin from Food Network.

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Sausage Stew

This hearty Sausage Stew features smoky kielbasa, tender potatoes, and wholesome vegetables simmered in a savory broth. It’s an easy, one-pot Southern supper perfect for chilly evenings and busy weeknights.

Course Main Course

Cuisine American, Southern

Keyword sausage-stew, sausage-stew-recipe

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 497kcal

Ingredients

• 1 1/2 lbs kielbasa 1/2-inch thick slices
• 2 Tbsp olive oil plus additional as needed
• 2-3 medium carrots peeled and diced
• 2 medium celery stalks diced
• 1 large sweet onion diced
• 3-4 medium garlic cloves minced
• 1 tsp dried thyme or 2-3 fresh sprigs of thyme
• 1 1/2 tsp seasoned salt adjust to taste
• 1 tsp black pepper
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 32 oz carton low sodium chicken broth or chicken stock
• 1 medium bay leaf
• 2 medium russet potatoes bite-size cubes (peel on or off)
• 2 15 oz cans white beans i.e. cannellini beans, navy beans or great northern beans drained
• 2 Tbsp tomato paste
• 1 Tbsp apple cider vinegar
• 2-3 Tbsp fresh chopped parsley

Instructions

• Heat a large pot or Dutch oven over medium heat. Add the sliced kielbasa. Brown on both sides turning as needed. Transfer to a platter, leaving the rendered fat in the pot.
• If the pot looks dry, add a splash of extra virgin olive oil. To the pot add carrot, celery and onion. Sauté over medium-high heat for 3-5 minutes or just until softened and lightly golden brown. Scrape any brown bits on the bottom of the pot.
• Add the garlic, thyme. seasoned salt, black pepper, onion powder and paprika. Cook for 1 minute until fragrant.
• Pour in the broth, add the bay leaf, potatoes, browned kielbasa along with any accumulated juices on the platter. Add the beans and tomato paste, stir to combine.
• Bring to a gentle simmer, then partially cover the pot. Simmer for 25-30 minutes, or until the vegetables are fork tender.

  *If you’d like a thicker stew, mash a small scoop of beans against the side of the pot and stir them back in, simmer uncovered or add additional tomato paste.
• To the pot add the cider vinegar. Taste and adjust salt and pepper, if needed.
• Ladle stew into bowls and top with chopped parsley. Serve with crusty bread, cornbread or a scoop of rice.

Notes

• Sausage – Any fully cooked smoked kielbasa will work. Pork, beef, turkey, or a blend will work well. Avoid raw fresh sausages for this recipe.
• Italian Sausage – If you want to make this using raw Italian sausage remove it from the casings and cook until no pink remains then proceed with the recipe scraping any brown bits from the bottom of the pot.
• Beans – You can use cannellini beans, great northern beans, or navy beans.
• Dried Beans – Cook 1 1/2 cups dried beans separately until tender then proceed with the recipe.
• Add Greens – You could add a handful of chopped kale or spinach stirred in at the end of cooking.
• Tomato Paste – Tomato paste doesn’t make the stew “tomato-y”, but it adds a slight sweetness that balances the smokiness.
• Add Vinegar to Finish is Key – Without acid, the stew can taste flat or heavy. That final splash sharpens everything. You can use apple cider vinegar, red wine vinegar or rice wine vinegar. You could also replace vinegar with Worcestershire sauce.
• Spice – You could amp up the heat adding crushed red pepper flakes or a few dashes of hot sauce before serving.
• Similar Size Vegetables for Even Cooking – Keep diced vegetables similar in size so they finish cooking at the same time. No mushy carrots or undercooked potatoes.
• Thickening the Stew – Mash some beans or let the stew simmer uncovered for the last 10 minutes. You can also stir in additional tomato paste at the end of cooking. 
• Thinning the Stew – Use extra chicken stock to thin the stew at the end of cooking.
• Vegetarian Stew – Use a plant-based smoked sausage and vegetable broth. Increase the smoked paprika to help replace the sausage’s depth.

Nutrition

Serving: 1serving | Calories: 497kcal | Carbohydrates: 22g | Protein: 18g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 79mg | Sodium: 1406mg | Potassium: 725mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3578IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 3mg

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Easy Spider Cookies Recipe

This time of year, there are plenty of fun and festive treats to serve at your Halloween monster mash! While gory goodies might be a hit with some partygoers, our family prefers something a little sweeter and more on the cute side. These Chocolate Spider Cookies fit the bill perfectly! They’re completely edible, easy to pick up and enjoy, and almost too adorable to be spooky. Even better, decorating them doubles as a fun Halloween craft that kids can help with. Let the little ones lend a hand assembling their chocolate spiders, and you’ll have a batch of sweet treats that are just as much fun to make as they are to eat!

Key ingredients to make Chocolate Spider Cookies for Halloween: (Scroll down for full recipe and quantities.)

• Flour – Self rising flour to create the cookie dough.
• Cocoa – Unsweetened cocoa powder for a chocolaty flavor.
• Butter – Salted butter for richness.
• Sugar – A combination of granulated sugar and light brown sugar for sweetness.
• Flavorings – Vanilla extract and almond extract add warm floral notes.
• Whole Egg – One large egg binds the cookie dough.
• Decorations – 8 stick pretzels broken in half for the spider legs, candy eyes, chocolate sprinkles or similar mini chocolate candies or mini chocolate chips, and 24 chocolate truffles (i.e. Lindt or similar) for the body.
• Chocolate – 3 tablespoons semi-sweet chocolate chips melted with solid vegetable shortening or coconut oil to attach the candy eyes to the cookies.

How to Make Spider Cookies Recipe

• Heat Oven Prepare Pans – Preheat oven and line two baking sheets with parchment paper.
• Sift Dry Ingredients – Use a whisk to sift together flour and cocoa powder.
• Creamed Ingredients – Using an electric mixer, cream together butter, granulated sugar, brown sugar, vanilla and almond extract until light and fluffy. Add egg, beat until fully combined.
• Combine – Gradually add sifted flour mixture just until combined then cover and chill.
• Divide Cookie Dough – Use a small scoop to divide dough shaping into 1-inch balls. Roll in sprinkles.
• Create Pretzel Legs – Insert pretzels to form legs, inserting broken end into cookie dough. (8 legs for each cookie)
• Bake – Bake per the recipe at least 2 inches apart.
• Let Cool – Remove from oven let cool 5 minutes on pan.
• Chocolate Truffles – Remove cookies to a cooling rack then immediately press one truffle into center of each cookie. The truffle will melt slightly “sticking” to the cookie. Let cookies cool completely.
• Melt Chocolate – Melt chocolate chips and shortening in the microwave on 50% power for 20 seconds, stir. Repeat until smooth, stir well. Pour into a plastic Ziploc bag and cut off the corner.
• Attach Eyes – Pipe chocolate onto truffle, to attach eyes to the spiders head. Press eyes into place while chocolate is still warm.
• After all are assembled, leave on cooling racks to cool completely.

Kitchen Equipment to Make Halloween Spider Cookies

• Electric mixer. You can use a stand mixer or a hand mixer.
• Baking sheet pans or cookie sheets.
• Measuring cups and measuring spoons.
• Whisk.
• Large bowl, medium bowl, small bowl.
• Ziploc bag or piping bag with the the corner snipped.
• Wire rack.

Recipe Variations, Tips and Substitutions

• Self-Rising Flour – To make your own self rising flour. Add 1 tsp baking powder and 1/4 tsp baking soda plus 1/4 tsp salt to 1 1/2 cups all purpose flour.
• Thinning the Chocolate – A small amount of vegetable shortening (like Crisco) will help thin the chocolate so, that it will be easy to pipe onto the back of the eyes and provide edible glue to attach them to the truffles. It’s also room temperature stable.
• Truffles – You could opt to use malt balls or upside down peanut butter cups (mini Reese’s) for the bodies and the technique will remain the same. Should you choose to do so, consider the size of the eyes making sure there’s ample room to attach them.

Spider Cookie Assembly Tips

• Keep Pretzels Similar Size – When breaking the pretzels, try to make them as even in length as possible. Insert the broken end into the cookie dough so all of the legs have a finished end. Thin pretzel sticks work best.
• Use a Skewer – If the cookies have cooled, use the end of a skewer to make the holes in the side to insert the spider legs.
• Assembly Tip – You can use a piping bag or a Ziploc bag with the corner snipped off to apply the eyes. You may need a little more chocolate, if you use it to place the heads, but it doesn’t take much for the eyes.
• Additional Chocolate – You can’t attach the truffles while the cookies are piping hot or they’ll just melt. Should the cookies cool too much before you can get the heads in place, you can use additional melted chocolate to place the truffles (heads) onto the cookie using the same piping technique as the eyes.
• Check Craft Stores and Grocery Stores – Those little eyes can often be found on the baking aisle for most grocery stores or craft stores like Michaels. They can come in various sizes.

Storage and Leftovers

• Leftovers – Store spooky Spider Cookies in an airtight container at room temperature for up to 3 days. Please Note: The pretzels can soften.
• Freezer – You can freeze the cookies for up to 2 months. Thaw in the fridge adding the pretzel legs just before serving.

More Halloween Desserts to Make

Other fun treats to add to your goodies menu for Halloween:

• Halloween Popcorn Balls feature the winning combo of chocolate glazed caramel popcorn.
• Another edible craft that my boys enjoyed when they were little are these Monster Meatball Sliders.
• Cute as a button Halloween Scotcheroos are cut into shapes using cookie cutters.
• 25 Not-So-Scary Halloween Desserts features some of the very best options.
• Classic Easy Peanut Butter Cookies.
• Halloween Spider Web Dip from Noshing with the Nolands.

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Mixing Bowls
• Baking Sheets
• Measuring Set
• Mixer

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Spider Cookies

These easy Chocolate Spider Cookies are a fun Halloween treat made with chocolate cookies, chocolate truffles, and cute spider decorations. Perfect for Halloween parties, classroom treats, or a spooky-sweet dessert the kids will love!

Course Cookies, Dessert

Cuisine American, Southern

Keyword chocolate-cookies, chocolate-spider-cookies, spider-cookies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Cooling time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 24 cookies (may vary)

Calories 211kcal

Ingredients

• 1/2 cup salted butter softened
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1 1/2 tsp pure vanilla extract
• 1/4 tsp almond extract (or vanilla)
• 1 large egg
• 1 1/2 cups self rising flour
• 1/2 cup cocoa powder
• 48 stick pretzels broken in half
• 1/2 cup chocolate sprinkles
• 24 chocolate truffles (i.e. Lindt or similar)
• 48 candy eyes
• 3 Tbsp semi sweet chocolate chips
• 1/2-1 tsp solid vegetable shortening or coconut oil

Instructions

• Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
• In a medium size mixing bowl, use a whisk to sift together flour and cocoa powder.
• Using an electric mixer, cream together butter, granulated sugar, brown sugar, vanilla and almond extract. Cream for 2 minutes until light and fluffy. Add egg, beat until fully combined.
• Gradually add sifted dry ingredients. Beat on medium just until combined. Cover and chill for 30 minutes.
• Use a small scoop to divide dough shaping into 1-inch dough balls. Roll in chocolate sprinkles. Insert pretzels to form legs, inserting the broken end into cookie dough. (8 legs for each cookie)
• Place on sheet pan at least 2-inches apart. Bake for 8-10 minutes.
• Remove from oven let cool 5 minutes on pan.
• Remove to a cooling rack then immediately press one truffle into center of each cookie. The truffle will melt slightly "sticking" to the cookie. Let cookies cool completely.
• To Apply Eyes: Melt chocolate chips and shortening in the microwave on 50% power for 20 seconds, stir. Repeat until smooth, stir well. Pour into a plastic Ziploc bag and cut off the corner. Pipe chocolate onto truffle, to attach eyes to the spiders head. Press eyes into place while chocolate is still warm.
• After all are assembled, leave on cooling racks to cool completely.
• Store in an airtight container at room temperature for up to 3 days.

Notes

• Self-Rising Flour – To make your own self rising flour. Add 1 tsp baking powder and 1/4 tsp baking soda plus 1/4 tsp salt to 1 1/2 cups all purpose flour.
• Thinning the Chocolate – A small amount of vegetable shortening (like Crisco) will help thin the chocolate so, that it will be easy to pipe onto the back of the eyes and provide edible glue to attach them to the truffles. It’s also room temperature stable.
• Truffles – You could opt to use malt balls or upside down peanut butter cups (mini Reese’s) for the bodies and the technique will remain the same. Should you choose to do so, consider the size of the eyes making sure there’s ample room to attach them.

Nutrition

Serving: 1serving | Calories: 211kcal | Carbohydrates: 26g | Protein: 2g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 67mg | Potassium: 56mg | Fiber: 2g | Sugar: 16g | Vitamin A: 131IU | Calcium: 9mg | Iron: 1mg

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Easy Southern Chicken and Dumplings Recipe

There’s nothing quite like a big pot of Southern Chicken and Dumplings simmering on the stove. This old-fashioned comfort food favorite features tender chicken, a rich, savory broth, and scratch-made drop dumplings that soak up every bit of that delicious flavor. It’s the kind of stick-to-your-ribs meal that brings everyone to the table and makes you feel right at home.

Made with simple ingredients and plenty of down-home flavor, this classic Southern chicken and dumplings recipe is perfect for Sunday supper, chilly fall and winter evenings, or a comforting weeknight family meal. It’s also a wonderful choice when you need a hearty dish to share with loved ones. Serve it piping hot with a little black pepper on top for a taste of the good old days and the kind of home cooking that never goes out of style.

Key ingredients to make Southern Style Chicken and Dumplings: (Scroll down for the full recipe card and quantities.)

• Chicken – Boneless chicken breasts.
• Vegetables – Carrots, celery stalks and onion add texture and flavor.
• Butter – Unsalted butter or salted butter to saute the vegetables.
• Aromatics – Bay leaf adds depth of flavor.
• Spices – Poultry seasoning, seasoned salt, black pepper, garlic powder
• Liquid – Low sodium chicken broth or chicken stock for moisture.
• Milk – Milk gives the broth a creamy texture.
• Cornstarch – Cornstarch thickens the broth.
• Drop Dumplings – All purpose flour, baking powder, salt (or seasoned salt) buttermilk or milk and melted butter.
• Fresh Herbs – You can garnish with fresh parsley, chives or thyme.

How to Make Southern Chicken and Dumplings

• Saute Vegetables – Saute the celery, carrots, and onion in butter until softened.
• Cook Chicken – Add chicken breasts, bay leaf and seasonings. Pour in chicken stock.
• Simmer – Simmer covered until chicken is cooked through, then shred.
• Make the Cornstarch Mixture – Whisk together the cold milk and cornstarch until completely smooth. Slowly pour the mixture into the simmering broth to thicken, stirring constantly. .
• Add Chicken – Return the shredded chicken to the Dutch oven, stir to combine.
• Make Dumplings – Whisk together the flour, baking powder, and salt or seasoned salt, add buttermilk and melted butter, stirring just until a soft dough forms.
• Drop into Hot Liquid – Scoop small portions of dough and gently drop them into the pot.
• Cover and Cook – Place the lid on the Dutch oven and cook per the recipe until dumplings are no longer doughy.
• Stand Time – Turn off the heat once the dumplings are fully cooked. Let the chicken and dumplings rest, covered, for 5 minutes before serving.
• Serve hot and top with fresh parsley.

Kitchen Equipment to Make Old-Fashioned Chicken and Dumplings

• 5-to-6-quart cast-iron Dutch oven or pot with lid.
• Cutting board and Chef’s knife.
• Measuring cups and measuring spoons.
• Medium bowl and small bowl for the cornstarch slurry
• Whisk.
• Wooden spoon or heat-resistant spatula.
• Two forks for shredding the chicken.
• Instant-read thermometer. Depending on size, larger chicken breasts will take longer to cook. When in doubt, I definitely recommend using a thermometer because the size of the breast makes a difference. I have also cut the chicken breast in half lengthwise for faster cooking time.
• Tablespoon or small ice cream scoop.

Recipe Variations, Tips and Substitutions

• Chicken Thighs – Substitute boneless, skinless chicken thighs for the breasts. They are especially forgiving and flavorful.
• Bone-In Chicken – You can use bone-in chicken breasts. They will take longer to cook, so adjust accordingly, then remove chicken from the bone and shred per the recipe.
• Using Rotisserie Chicken or Cooked Leftover Chicken – Rotisserie or leftover chicken works well. Prepare the vegetables and broth first, thicken the soup, and then add the cooked shredded chicken before adding the dumplings Use about 4-5 cups of shredded cooked chicken. Add it after the broth has thickened and heat until the chicken is warmed through before adding the dumplings.
• Milk – Use 2% milk: Works very well and produces a slightly richer broth. Whole milk: Makes the soup creamier. Evaporated milk: Can be used for a richer, more concentrated flavor. Heavy Cream: For ultimate richness.
• Seasoned Salt – Substitute another seasoned salt blend. Use the same amount plus your preferred herbs and seasonings.
• Onion – Use yellow, white, or sweet onion they all work great with this recipe.
• Veggies – Baby carrots can be sliced into rounds. If you don’t have enough celery, add extra carrots or another mild vegetable such as petite peas. If the peas are frozen, there’s no need to thaw.
• Chicken Broth or Chicken Stock – If using bouillon cubes or bouillon granules, check the instructions on the package and dissolve the appropriate amount in the 6 cups of water according to the package directions.
• Thinning the Soup – If the soup becomes too thick, stir in a small amount of warm chicken stock, water or milk until it reaches your preferred consistency. This can happen depending on how vigorously the broth boils.

Storage and Leftovers

• How long do leftovers last? Refrigerate leftovers promptly in an airtight container and eat the leftovers within 3-4 days.
• Reheating – Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk if the soup has thickened.
• Freezer – You can freeze leftovers for up to 3 months. Thaw in the fridge and reheat just before serving.

More Easy Chicken Recipes to Make

• Baked Lemon Chicken made in the oven using bone-in chicken thighs.
• Southern Fried Chicken and Waffles made with chicken tenders.
• Treat the family to homemade Crispy Chicken Sandwiches.
• The kiddos will love this recipe for Easy Popcorn Chicken.
• Chicken Fried Chicken and Gravy with a side of mashed potatoes.
• Hearty Chicken Stew is a one-pot meal.
• Easy Oven Fried Chicken Tenders cook in no time flat.
• Decadent Honey Pecan Fried Chicken.
• Fried Chicken Cakes and remoulade sauce is a fan favorite.
• Marry Me Chicken Soup from Southern Living.

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Southern Chicken and Dumplings

Southern Chicken and Dumplings features tender chicken, savory broth, and fluffy, scratch-made drop dumplings for a classic comfort food meal just like Grandma made.

Course Main Course

Cuisine American, Southern

Keyword easy-chicken-and-dumplings, southern-chicken-and-dumplings

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6 servings

Calories 508kcal

Ingredients

• 2-3 medium carrots peeled and sliced
• 2 medium celery stalks diced
• 1 medium sweet onion diced
• 3 Tbsp butter
• 1 1/2 lbs boneless skinless chicken breasts
• 1 medium bay leaf
• 2 tsp poultry seasoning
• 1-2 tsp seasoned salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 6 cups low sodium chicken broth or chicken stock
• 1 3/4 cups milk
• 4 Tbsp cornstarch
• Dumplings:
• 2 cups all purpose flour
• 1 1/2 tsp baking powder
• 1 tsp salt
• 3/4 cup buttermilk or milk plus additional as needed
• 2 Tbsp butter melted

Instructions

• In a 6-quart Dutch oven over medium heat, melt 3 tablespoon butter. Add the celery, carrots, and onion. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
• Place the raw chicken breasts on top of the vegetables. Add the bay leaf, poultry seasoning, garlic powder, salt and black pepper then pour in chicken stock.
• Bring the liquid to a gentle simmer over medium heat. Once simmering, reduce the heat to low. Cover the Dutch oven and gently simmer for approximately 20 minutes, or just until the thickest part of the chicken breasts reaches 165°F.

  *Avoid a vigorous boil. A gentle simmer helps keep the chicken tender and prevents the broth from reducing too quickly.
• Transfer the cooked chicken to a plate or cutting board and remove the bay leaf. Leave the vegetables and broth in the Dutch oven. Shred chicken with two forks or cut it into bite-sized pieces.
• Keep the Dutch oven covered on medium heat to maintain the broth at a gentle simmer while preparing the thickener and dumplings.
• In a medium bowl or measuring cup, whisk together the cold milk and cornstarch until completely smooth.
• Slowly pour the cornstarch mixture into the simmering broth while stirring constantly. Continue stirring for 2-3 minutes or just until the broth begins to thicken enough to coat the back of a spoon.

  *Do not allow it to reach a hard boil, think gently bubbling.
• Return the shredded chicken to the Dutch oven. Gently stir the chicken and vegetables through the creamy broth. Taste and adjust seasonings, if needed.
• While the soup is thickening, prepare the dumpling dough. In a medium bowl, whisk together the flour, baking powder, and seasoned salt.
• Slowly add the buttermilk and melted butter, stirring just until a soft dough forms. If the dough is too dry or crumbly, add 1 tablespoon of buttermilk at a time, if needed.

  * Do not overmix the dough.
• Reduce the Dutch oven heat to medium-low so the soup maintains a gentle simmer. Lightly coat a tablespoon, large measuring spoon or a small cookie scoop with cooking spray. Scoop small portions of dough and gently drop them into the hot liquid.
• Gently mix the dough balls into the creamy broth. Place the lid on the Dutch oven and cook for 15-20 minutes.

  *Do not repeatedly lift the lid. The trapped steam is essential for cooking the dumplings properly. The dumplings should be puffed, firm, and cooked through in the center. If you are unsure if the dumplings are cooked through, remove one dumpling and cut it open. The center should no longer be wet or doughy.
• Turn off the heat once the dumplings are fully cooked. Remove pot from the heat. Let the chicken and dumplings rest, covered, for 5 minutes before serving.
• Ladle into bowls and serve hot and top with fresh parsley, chives or thyme.

Notes

• Chicken Thighs – Substitute boneless, skinless chicken thighs for the breasts. They are especially forgiving and flavorful.
• Bone-In Chicken – You can use bone-in chicken breasts. They will take longer to cook, so adjust accordingly, then remove chicken from the bone and shred per the recipe.
• Using Rotisserie Chicken or Cooked Leftover Chicken – Rotisserie or leftover chicken works well. Prepare the vegetables and broth first, thicken the soup, and then add the cooked shredded chicken before adding the dumplings Use about 4-5 cups of shredded cooked chicken. Add it after the broth has thickened and heat until the chicken is warmed through before adding the dumplings.
• Milk – Use 2% milk: Works very well and produces a slightly richer broth. Whole milk: Makes the soup creamier. Evaporated milk: Can be used for a richer, more concentrated flavor. Heavy Cream: For ultimate richness.
• Seasoned Salt – Substitute another seasoned salt blend. Use the same amount plus your preferred herbs and seasonings.
• Onion – Use yellow, white, or sweet onion they all work great with this recipe.
• Veggies – Baby carrots can be sliced into rounds. If you don’t have enough celery, add extra carrots or another mild vegetable such as petite peas. If the peas are frozen, there’s no need to thaw.
• Chicken Broth or Chicken Stock – If using bouillon cubes or bouillon granules, check the instructions on the package and dissolve the appropriate amount in the 6 cups of water according to the package directions.
• Thinning the Soup – If the broth becomes too thick, stir in a small amount of warm chicken stock, water or milk until it reaches your preferred consistency. This can happen depending on how vigorously the broth boils.

Nutrition

Serving: 1serving | Calories: 508kcal | Carbohydrates: 52g | Protein: 37g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 107mg | Sodium: 1129mg | Potassium: 1027mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3865IU | Vitamin C: 6mg | Calcium: 186mg | Iron: 3mg

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