Simply Scratch

Bonfire Cider

Laurie McNamara — Fri, 25 Sep 2026 04:00:11 +0000

Bonfire Cider is a cozy and refreshing fall cocktail. Apple cider spiked with cinnamon flavored whiskey and topped with vanilla bubbly! This recipe makes 1 cocktail but can easily be doubled to serve more.

It’s feeling more and more like fall these days.

It’s hard to believer that we are a day away from October. But that’s not to say that I haven’t been feeling the fall vibes. My scented candles are lit, sweaters have been out since August (because I do live in Michigan after all), I’ve been making soups and chili and football is on the TV Sunday, Monday and Thursday.

But Fridays are for cozy late night cocktails!

So with that said, cheers to fall with this simple and delicious cocktail. Cinnamon whiskey meets apple cider and vanilla bubbly – SO good!

To Make This Bonfire Cider You Will Need:

ice
cinnamon flavored whiskey – I like Foggy Mountain (not sponsored).
apple cider – If you’re lucky enough to live near a cider mill, get freshly made local apple cider.
lemon juice (freshly squeezed)- Adds acidity and subtle bright citrus flavor.
vanilla dry botanical bubbly – I linked this in the recipe printable at the bottom of this post.
apple slices – for garnish.
cinnamon sticks – for garnish.

You are going to need some cinnamon flavored whiskey. Our good friend Josh got me hooked on this Foggy Mountain Bonfire whiskey (hence the name of the recipe) a couple summers ago and it’s delicious. Delicious over ice as is or mixed in a cocktail.

Bonus. It’s made in Michigan. ✋

Add ice to a glass. I recently picked up one of those ice cube trays that makes giant single cubes so the ice doesn’t water down your drink. It’s cool, but not necessary.

Start by pouring in 1-1/2 ounces cinnamon flavored whiskey.

Next pour in 3 ounces apple cider.

Add a small squeeze of lemon.

Top it off with some vanilla DRY Botanical Bubbly. This is non-alcoholic carbonated flavored soda using just 4 clean ingredients! Not sponsored, I just happened to find this a while ago and love it. I found this at my local grocery store by the tonic waters and canned wines. However it may be by the pop (aka soda) as well.

The most delicious combo of cinnamon, apple and vanilla.

As always, please drink responsibly.

Enjoy! And if you give this Bonfire Cider recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Bonfire Cider

Bonfire Cider is a cozy and refreshing fall cocktail. Apple cider is spiked with cinnamon flavored whiskey and topped with vanilla bubbly! Makes 1 cocktail but can easily be doubled.

Course Drinks & Adult Beverages

Cuisine American

Keyword adult beverage, apple cider, bonfire, cocktail, drink, fall drink, whiskey

Prep Time 5

Total Time 5

Servings drink

Calories 309kcal

Author Laurie McNamara

Equipment

Dry Vanilla Botanical Bubbly

Ingredients

ice
1½ fluid ounces cinnamon flavored whiskey I love Foggy Mountain
3 fluid ounces apple cider not vinegar
1 small squeeze of lemon
1 splash vanilla DRY Botanical Bubbly
3 thin apple slices for garnish
cinnamon sticks for garnish

US Customary - Metric

Instructions

Add ice to a glass.
Pour in whiskey, cider and a small squeeze of lemon. Top with vanilla dry bubbly. Add cinnamon sticks and apple slices to garnish.
Always drink responsibly.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition

This recipe was originally posted on October 8th, 2021 and has been updated with clear and concise instructions, new photography and helpful information.

One Pot Spicy Italian Sausage Rigatoni

Laurie McNamara — Wed, 23 Sep 2026 14:35:54 +0000

This One-Pot Spicy Italian Sausage Rigatoni pasta recipe is cozy and ridiculously easy. Browned hot Italian sausage, shallots and garlic simmer with rigatoni pasta in a creamy tomato sauce. All of this is done in one skillet making this pasta dish perfect for any night of the week. This recipe yields 8 servings.

One pot meals are the best.

In this recipe, I combined my love for pasta alla vodka with inspiration from this one-pot cheesy chicken pasta. And the result is epic. In this incredibly flavorful and simple recipe, browned italian sausage (use turkey or pork!) is combined with shallots and garlic and cooked until soft and aromatic. Then toss with (uncooked) rigatoni, red pepper flakes and simmer in bone broth, marinara snd heavy cream until the pasta is perfectly tender. Finish it off with Parmesan cheese, a little butter and serve with more parmesan cheese, red pepper flakes and lots of thinly sliced fresh basil over top.

Perfect for a busy week night or a lazy weekend.

To Make This One Pot Spicy Italian Sausage Rigatoni You Will Need:

hot italian sausage – Or substitute with mild Italian sausage or hot italian turkey sausage.
shallot – Lends delicate and sweet onion flavor.
garlic (fresh) – Adds distinct punchy flavor.
rigatoni pasta – I personally like to use mezzi rigatoni but any will do! I’ve linked to mine in the recipe at the bottom of this post.
red pepper flakes – Adds additional heat and flavor.
bone broth – Adds rich flavor and added protein.
marinara – Use homemade or store-bought. If using store-bought, I like Mezzetta! (not sponsored)
heavy cream – Lends rich creaminess.
parmesan cheese (freshly grated) – Gives additional nutty flavor, richness and some saltiness.
butter – Adds richness, flavor and helps unify the sauce.
kosher salt – Enhances the flavors of the dish.
freshly ground black pepper – Adds some subtle bite and flavor.

What Pasta To Use In This Recipe:

For this recipe, you will need 1 pound of rigatoni. I’m using mezzi (or mezze) rigatoni, however any will do. I’ve linked to the pasta I used in the recipe printable at the bottom of this post.

Brown the Sausage:

In a deep sided skillet, add 1 pound hot Italian sausage.

Cook over medium heat, using a a spatula to break up the sausage and cooking until no longer pink.

Build the Pasta Dish:

Once browned, drain off any fat if necessary, then add in 1 medium shallot and 6 cloves chopped cloves of garlic.

Stir and cook for 2 minutes or until the shallots have softened.

Next, add in 1 pound rigatoni and 1 teaspoon red pepper flakes.

Pour in 4 cups chicken bone broth, 3 cups marinara and 1/2 cup heavy cream.

Stir to combine.

Cover and increase heat to high and bring to a boil. Once boiling, uncover and reduce heat to medium-high. Continue to cook, stirring often to avoid sticking and promote even cooking, for 20 to 22 minutes or until the pasta is tender.

Once the pasta has cooked, add in 1/2 cup freshly grated parmesan cheese and 1 tablespoon butter and stir to combine.

Lastly, taste and season with kosher salt and freshly ground black pepper if desired.

Serve topped with more parmesan cheese, red pepper flakes and sliced fresh basil.

What to Serve With This Pasta Dish:

garlic bread – Any of these recipes will do.
salad – Any simple salad will work, but I especially love this La Scala Chopped Salad.

Have Leftovers?

Allow to cool completely before storing in an air-tight container. Refrigerate for up to 5 days. To reheat, add to a saucepan and slowly reheat over low to medium-low. Or microwave until warm/hot.

Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

One Pot Spicy Italian Sausage Rigatoni

Course Mains & Entrees

Cuisine American-Italian, Italian

Keyword dinner easy, italian sausage, one pot, one pot meal, pasta, pork, quick and easy, spicy

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 541kcal

Author Laurie McNamara

Equipment

Ingredients

1 pound hot italian sausage or use hot italian turkey sausage
1 medium shallot finely diced
6 cloves garlic finely chopped
16 ounces rigatoni I'm using mezzi rigatoni
1 teaspoon red pepper flakes
4 cups chicken bone broth or regular chicken broth
3 cups marinara
1/2 cup heavy cream
1/2 cup freshly grated parmesan cheese
1 tablespoon unsalted butter
kosher salt to taste
freshly ground black pepper to taste

US Customary - Metric

Instructions

In a deep sided skillet, add the Italian sausage. Cook over medium heat, using a a spatula to break up the sausage and cooking until fully cooked and no longer pink. Once browned, drain off any fat if necessary, then add in the shallot and garlic. Stir and cook for 2 minutes or until the shallots have softened.
Next, add in the rigatoni and red pepper flakes. Pour in the bone broth, marinara and heavy cream. Stir to combine. Cover and increase heat to high and bring to a boil, stirring occasionally. Once boiling, uncover and reduce heat to medium-high. Continue to cook, stirring often to avoid sticking and promote even cooking, for 20 to 22 minutes or until the pasta is cooked through and tender.
Once the pasta is cooked, remove off of the heat and add in the grated parmesan cheese and butter. Taste and season with kosher salt and freshly ground black pepper if desired. Serve topped with more parmesan cheese, red pepper flakes and sliced fresh basil.
See blog post for serving suggestions and storage/reheating instructions.

Notes

Nutrition

Crispy Parmesan Chicken Cutlets

Laurie McNamara — Mon, 21 Sep 2026 15:40:43 +0000

These Crispy Parmesan Chicken Cutlets are incredible! Thin sliced chicken breast are pounded thin, dredge in flour, egg and seasoned parmesan breadcrumbs and cooked until crispy. This recipe yields 6 servings.

Who Doesn’t Love A Crispy Chicken Cutlet?

I’m not sure how or why in the last 16 years, I haven’t shared my recipe for chicken cutlets because it’s one of my family’s favorite things I make for dinner. Thin chicken cutlets are dredged in flour, egg and a blend of panko, italian breadcrumbs, parmesan cheese and seasonings and cooked until golden and crispy – it’s all pretty straightforward and the end results are incredible! I usually make it and have pasta, garlic bread and a simple salad. But you could really serve it with any side. I’ve gone ahead and made a small list at the end of this post of great side dishes to serve with these amazingly crispy parmesan chicken cutlets.

Prepare to fall in love.

To Make These Crispy Parmesan Chicken Cutlets You Will Need:

boneless skinless chicken breasts – You’ll need close two breasts close to 1½ pounds.
unbleached all-purpose flour – This provides a nice dry surface for the egg and breadcrumbs to adhere to. Can use GF 1:1 flour.
eggs – It acts as a sticky glue that binds the outer breadcrumbs to the chicken so the crust does not fall off during frying/cooking.
panko breadcrumbs – Use homemade or store-bought! Or use GF.
italian breadcrumbs – Use homemade (in my cookbook if you have it!) or store-bought! Or use GF!
parmesan cheese – Freshly grated parmesan cheese is preferred.
italian seasoning – Use homemade or store-bought!
garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
kosher salt – Enhances the flavors of the chicken cutlet.
freshly ground black pepper – Adds some subtle bite and flavor.
olive oil or avocado oil – Use an oil safe for high-temperature cooking/frying.

Prep the Chicken Breasts:

When making chicken cutlets, I try to find 2 good size chicken breasts weighing just under 1½ pounds. A sharp knife helps to cut each breast into three cutlets, but I also pop them into the freezer for 20 or so minutes as well.

With a sharp knife, slice each boneless skinless chicken breast into three thin cutlets.

Either place two cutlets between parchment or plastic wrap, or slip two into a resealable gallon bag. Using the flat side of a meat tenderizer, pound them to roughly 1/4 of an inch.

Remove and repeat with the remaining chicken cutlets. Once finished, set them off to the side.

Prep Your Breading Station:

Grab three dishes. In the past, I’ve use pie plates or shallow pasta bowls. However, there are sets you can buy. Mine are from Pampered Chef, but I’m looking into swapping them with stainless. I’ve link the stainless ones I’m eyeing in the recipe printable.

In the first dish, add 1/2 cup unbleached all-purpose flour.

Then in the second, add 2 large eggs and 1 tablespoon of water.

In the third, measure and add 1 cup panko, 3/4 cup Italian bread crumbs, 2 teaspoons Italian seasoning and 1 teaspoon garlic powder.

Beat the eggs with the water and gently combine the breadcrumbs, parmesan and seasonings.

Pat both sides of the chicken cutlets with paper towel before seasoning both sides with kosher salt and freshly ground black pepper.

Prepare Pans and Preheat Oven:

Preheat your oven to its lowest temperature (mine is 170℉ or 76℃). Prepare two large (half sheet) baking sheets by placing down parchment paper or foil and setting a wire rack on top each. One pan is for placing the breaded chicken cutlets on and the other will be for when the crispy chicken cutlets come out of the pan. This avoids cross contamination.

Bread The Chicken Cutlets:

Working with one chicken cutlet at a time, first dip both sides in the flour and shake off any excess flour back into the dish. Next dip both sides into the egg, again allowing the excess to drip back into the dish.

Next place the coated chicken cutlet into the parmesan breadcrumb mixture.

Flipping and pressing the crumb mixture into the chicken.

Transfer to one of the prepared wire rack set into a rimmed pan and repeat with the remaining cutlets.

Allow the breaded chicken cutlets to rest for 8 to 10 minutes while you heat up 3/4 cup of oil in a 10-inch skillet.

Once the oil is hot, place 2 breaded cutlets into the the oil – it should sizzle – and cook the first for 2 to 3 minutes or until golden brown. I rotate each piece at the 1 and a half minute mark so the outer edges are now in the middle, this helps for even cooking and browning.

After 3 minutes, carefully turn the chicken cutlets and cook 2 to 3 minutes or until fully cooked (repeating the step above to ensure even cooking/browning).

Transfer the crispy golden chicken cutlets to the clean wire rack set into the pan and keep warm in your low oven.

Repeat with the remaining cutlets.

Serve as is or topped with extra freshly grated paremsan cheese and minced fresh parsley. It truly is that easy!

What To Serve with Crispy Parmesan Chicken Cutlets:

There are so many ways to enjoy chicken cutlets. Below is a list of pastas, salads and more!

pastas – creamy lemon parmesan pasta, pasta alla vodka, butternut squash rigatoni, garden vegetable ragu, lemon parmesan and kale spaghetti with olives or cacio e pepe carbonara.
salads – La Scala chopped salad, italian chopped salad, charred lemon and tuscan kale salad or find the perfect salad here.
vegetable and starchy sides – roasted garlic whipped butternut squash, mashed potatoes, rice, garlicky green beans almandine, lemon parmesan asparagus, or roasted broccoli or check out my other side dishes!
serve with a sauce – marinara, ranch dressing, or pesto.

How To Store Chicken Cutlets:

Let cool completely and store in an air-tight container. I like to separate each layer with pieces of paper towel to absorb any moisture.

How To Reheat Chicken Cutlets:

This is one of the million reasons I like having an air fryer because it’s the best for reheating chicken cutlets. Simply preheat to 325°F (or 160°C) and reheat for 3 to 6 minutes. However you can reheat them in a 375°F (190°C) oven for 10 to 15 minutes.

How To Make Chicken Cutlets In Advance:

Follow all steps for breading the chicken cutlets (do not cook). Then arrange on a sheet pan and flash freeze by placing them in the freezer for about 30 minutes. Next, transfer each one to a freezer-safe bag and store in your freezer for up to 1 month. To cook the chicken cutlets from frozen, generously spray both sides with olive or avocado oil and bake in a preheated 450°F (230°C) oven for 20–25 min or until internal temp reaches 165°F (70-75°C).

Enjoy! And if you give this Crispy Parmesan Chicken Cutlets recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Crispy Parmesan Chicken Cutlets

These Crispy Parmesan Chicken Cutlets are incredible! Thin sliced chicken breast are pounded thin, dredge in flour, egg and seasoned parmesan breadcrumbs and cooked until crispy.

Course Mains & Entrees

Cuisine Italian

Keyword chicken, dinner, poultry, protein

Prep Time 45

Cook Time 20

Total Time 1 5

Servings servings

Calories 469kcal

Author Laurie McNamara

Equipment

Breading Trays

Ingredients

2 large boneless skinless chicken breasts just under 1½ pounds total
1/2 cup unbleached all-purpose flour
2 large eggs
1 tablespoon water
3/4 cup panko breadcrumbs
3/4 cup italian breadcrumbs
1/2 cup parmesan cheese plus more for serving
2 teaspoons italian seasoning
1 teaspoon garlic powder
kosher salt
freshly ground black pepper
3/4 cup olive or avocado oil use an oil safe for high temp cooking

FOR SERVING:

minced fresh parsley
parmesan cheese
lemon wedges

Instructions

PREP THE CHICKEN BREASTS:

When making chicken cutlets, I try to find 2 good size chicken breasts weighing around 1.4 pounds. A sharp knife helps to cut each breast into three cutlets, but I also pop them into the freezer for 20 or so minutes as well.
With a sharp knife, slice each boneless skinless chicken breast into three thin cutlets. Then either place two cutlets between parchment or plastic wrap, or slip two into a resealable gallon bag. Using the flat side of a meat tenderizer, pound them to roughly 1/4 of an inch. Remove and repeat with the remaining chicken cutlets. Once finished, set them off to the side.

PREPARE THE BREADING STATION:

Grab three dishes. In the past, I’ve use pie plates shallow pasta bowls. However, there are sets you can buy. Mine are from Pampered Chef, but I’m looking into swapping them with stainless. I’ve link the stainless ones I’m eyeing in the recipe printable.
dish one: add unbleached all-purpose flour.
dish two: beat eggs with water.
dish three: combine panko, Italian breadcrumbs, Italian seasoning and garlic powder.

MAKE THE CHICKEN CUTLETS:

First pat both sides of the chicken cutlets with paper towel before seasoning both sides with kosher salt and freshly ground black pepper.
Preheat your oven to its lowest temperature (mine is 170℉ or 76℃). Prepare two large (half sheet) baking sheets by placing down parchment paper or foil and setting a wire rack on top each. One pan is for placing the breaded chicken cutlets on and the other will be for when the crispy chicken cutlets come out of the pan. This avoids cross contamination.
Working with one chicken cutlet at a time, first dip both sides in the flour and shake off any excess flour back into the dish. Next dip both sides into the egg, again allowing the excess to drip back into the dish. Next place the coated chicken cutlet into the parmesan breadcrumb mixture, flipping and pressing the crumb mixture into the chicken. Transfer to one of the prepared wire rack set into a rimmed pan and repeat with the remaining cutlets.

COOK THE CHICKEN CUTLETS:

Allow the breaded chicken cutlets to rest for 8 to 10 minutes while you heat up 3/4 cup of oil in a 10-inch skillet.
Once the oil is hot, place 2 breaded cutlets into the oil at a time – it should sizzle – and cook the first for 2 to 3 minutes or until golden brown. I rotate each piece at the 1½ minute mark so the outer edges are now in the middle, this helps for even cooking and browning. After 3 minutes, carefully turn the chicken cutlets and cook 2 to 3 minutes or until fully cooked (repeating the step above to ensure even cooking/browning). Transfer the crispy golden chicken cutlets to the clean wire rack set into the pan and keep warm in your low oven. Repeat with the remaining cutlets.
Serve as is or topped with extra freshly grated paremsan cheese and minced fresh parsley. It truly is that easy!
See blog post for serving suggestions and instructions for storing and for making in advance.

Notes

Nutrition

Vegan Cookie Dough Hummus Dip

Laurie McNamara — Fri, 18 Sep 2026 14:39:52 +0000

This Vegan Cookie Dough Hummus Dip is so easy and delicious! Chickpeas are blended in a food processor with maple syrup, peanut butter, vanilla and salt and then combined with mini chocolate chips. Serve with pretzels or sliced apples. Yields about 2 cups.

Edible cookie dough? Say less.

The first time I had this was with a group of friends. One night a month we all bring a dip or something to share. My friend Nicki brought this vegan cookie dough dip and it took everything in me not to devour the whole bowl. It’s as easy as adding everything, but the mini chocolate chips, into a food processor before stirring in the mini chips. You can serve it with mini pretzel thins, or sliced apples – really anything you think would be good. If I’m being honest, I’d even try it with potato chips.

So easy. So good. And good for you too.

To Make This Vegan Cookie Dough Hummus Dip You Will Need:

chickpeas – Use canned chickpeas/garbanzo beans for ease.
maple syrup – Lends sweetness.
natural peanut butter – Use creamy peanut butter. I like Santa Cruz dark roasted peanut butter (not sponsored).
pure vanilla extract – Lends distinct warmth and enhances the flavors in this granola.
kosher salt – Enhances the flavors in this recipe.
mini chocolate chips – Use milk chocolate or semi-sweet (dairy free too).
flaky salt – Optional for serving.

In the bowl of your food processor add 1 (15 ounce) can of chickpeas that have been rinsed, drained and patted dry in a kitchen towel. Then add 1/3 cup pure maple syrup, 1/4 cup natural peanut butter, 1 teaspoon pure vanilla extract and a pinch of kosher salt.

Secure the lid.

And process until smooth.

Use a spatula to scrape the sides of the bowl and secure the lid again and process until thoroughly combined.

I recommend removing the blade to check and make sure all of the maple syrup has been incorporated.

Transfer the cookie dough base to a bowl. Measure and add in 1/3 cup of mini chocolate chips.

Stir until combined.

That’s it!

Transfer to a bowl and sprinkle with extra mini chocolate chips and a pinch of flaky salt.

Serve with mini or regular pretzel thins, potato chips, apple slices or anything else you would prefer.

Click Here For More Dessert Dips!

Enjoy! And if you give this Vegan Cookie Dough Hummus Dip recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Vegan Cookie Dough Hummus Dip

This Vegan Chocolate Chip Cookie Dough Hummus is so easy and delicious! Chickpeas are blended in a food processor with maple syrup, peanut butter, vanilla and salt and then combined with mini chocolate chips. Serve with pretzels or sliced apples.

Course Desserts & Sweet Treats

Cuisine American

Keyword cookie dough, dip, hummus, peanut butter, vegan, vegetarian

Prep Time 10

Total Time 5

Servings servings

Calories 62kcal

Author Laurie McNamara

Equipment

Cuisinart DLC-8SY Pro Custom 11-Cup Food Processor, White

Ingredients

1 can chickpeas rinsed, drained and patted dry
1/3 cup pure maple syrup
1/4 cup natural peanut butter
1 teaspoon pure vanilla extract
1 pinch kosher salt
1/3 cup mini chocolate chips
1 pinch flakey salt for serving

US Customary - Metric

Instructions

In the bowl of your food processor add can of chickpeas that have been rinsed, drained and patted dry in a kitchen towel. Then add maple syrup, natural peanut butter, vanilla extract and a pinch of kosher salt. Secure the lid and process until smooth.
Use a spatula to scrape the sides of the bowl and secure the lid again and process until thoroughly combined.

I recommend removing the blade to check and make sure all of the maple syrup has been incorporated.

Transfer the cookie dough base to a bowl, measure and add in the mini chocolate chips and stir until combined. Alternatively you could remove the blade and mix in the bowl of your food processor.
Refrigerate until ready to serve. When ready to serve, transfer to a bowl and sprinkle with extra mini chocolate chips and a pinch of flaky salt.

Notes

Nutrition

Sloppy Joe Sweet Potato Bowls

Laurie McNamara — Mon, 14 Sep 2026 04:00:04 +0000

These Sloppy Joe Sweet Potato Bowls are incredibly easy and delicious. Roasted seasoned sweet potatoes are served with homemade sloppy joe sauce and topped with dill pickles, pickled red onions and jalapeños. This recipes serves 5 to 6 depending.

This is your sign to add sloppy joe sweet potato bowls to the dinner menu.

Awhile ago, I pinned a sloppy Joe bowl recipe on Pinterest and it has lived rent free in my mind ever since. So last week I made my own version by making sweet potato home fries and my go-to sloppy joe sauce. In our house, we love toppings so I sliced up some (Claussen aka the best pickles ever) and jalapeños, grabbed some chives from my herb garden and brought out a jar of homemade pickled red onions. You could also add chopped lettuce, more veggies (like roasted broccoli) and or add cheese.

Either way, you’re going too love this filling bowl of comfort.

For The Sweet Potatoes You Will Need:

sweet potatoes – Peel or don’t peel, it’s up to you.
avocado oil – Or use an oil with a high smoke point.
parmesan cheese – Adds texture and flavor to the sweet potatoes.
all-purpose season salt – This is like Lawry’s but homemade.
dried parsley – For bright and herbaceous flavor.
freshly ground black pepper – This adds subtle bite and flavor.

Place a large, rimmed baking sheet in you oven and preheat both to 400℉ (or 200℃).

In a large bowl add 2-1/2 pounds diced sweet potato (diced about 1-inch in diameter), 3 tablespoons avocado oil, 1 tablespoon all-purpose season salt, 1 teaspoon dried parsley, 1/2 teaspoon freshly ground black pepper and 1/4 cup freshly grated parmesan cheese. I like to leave the skin on the sweet potato (just give it a really good scrub), but feel free to peel.

Toss well to coat.

Once the oven and pan have preheated, use oven mitts to remove the pan and quickly spray with avocado oil (ghee oil or extra light olive oil) spray. Quickly add and spread the sweet potato mixture in an even layer on the hot pan.

Bake for 20-25 minutes, rotating halfway though, until the sweet potatoes are fork tender and caramelized in spots. Time will depend on the size of your sweet potatoes.

To Make The Sloppy Joe Mixture You Will Need:

avocado oil – Or use olive oil.
lean ground beef – I like to use either 90/10 or 92/8.
ketchup – Homemade or store-bought.
white vinegar – Lends subtle tang to this recipe.
sugar – Adds sweetness.
mustard (prepared) – Adds a tart and tangy flavor.
kosher salt – Enhances the flavors in this recipe.
freshly ground black pepper – This adds subtle bite and flavor.
paprika – Adds color and subtle flavor.

In a large pan or shallow pot, add 2 teaspoons oil and 1-1/2 pounds (lean) ground beef.

Use a wooden spatula to break up the ground beef. Cook until no longer pink, about 10 minutes.

Drain and discard any fat before measuring and adding 1-1/4 cup ketchup, 1/4 cup water, 1/2 teaspoon white vinegar, 2 tablespoons sugar, 1 tablespoon (prepared) mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon each freshly ground black pepper and paprika.

Stir to combine and heat through.

Meanwhile, prep any toppings. We like pickled red onions, pickles, (raw) sliced jalapeños and either snipped chives or sliced green onions.

Divide sweet potatoes and sloppy joe mixture among bowls and top with any desired toppings

Sloppy Joe Sweet Potato Bowls Recipe Variations:

Cheesy: If you like to add cheese to your sloppy joes, consider adding a little cheddar jack or pepper jack cheese.
Less Sugar: Use sugar free ketchup (I like Primal Kitchen or G. Hughes).
Lighter: Swap the lean ground beef for ground turkey or chicken.
Shortcut: Use frozen sweet potato fries! Seasoned sweet potato waffle fries made by Alexia Foods or Rooots Farm Fresh sweet potato fries, croutons or toasts are all SO good!
Spicy: Sauté diced jalapeños in with the meat mixture.
Additional yet Optional Add-ins: Roasted broccoli, chopped lettuce, diced avocado or hot sauce.

Click Here For More Sloppy Joe Recipes!

SO good!

Enjoy! And if you give this Sloppy Joe Sweet Potato Bowls recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Sloppy Joe Sweet Potato Bowls

Course Mains & Entrees

Cuisine American

Keyword beef, easy dinner, healthy dinner idea, sweet potatoes

Prep Time 25

Cook Time 35

Total Time 1

Servings

Calories 587kcal

Author Laurie McNamara

Ingredients

FOR THE SWEET POTATOES:

nonstick spray like avocado oil, ghee oil or extra-light olive oil
2½ pounds sweet potatoes diced
3 tablespoons avocado oil
1 tablespoon all-purpose season salt
1 teaspoon dried parsley
1/2 teaspoon freshly ground black pepper
1/4 cup parmesan cheese freshly grated

FOR THE SLOPPY JOE SAUCE:

1½ pounds lean ground beef
1¼ cups ketchup
1/4 cup water
2 tablespoon sugar
1 tablespoon prepared mustard
1/2 teaspoon white vinegar
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

OPTIONAL TOPPINGS:

sliced dill pickles
pickled red onions
sliced raw jalapeños
snipped chives or sliced green onions

Instructions

MAKE THE SWEET POTATOES:

Place a large, rimmed baking sheet in you oven and preheat both to 400℉ (or 200℃).
In a large bowl add the diced sweet potato (diced about 1-inch in diameter), avocado oil, all-purpose season salt, dried parsley, black pepper and parmesan cheese. Toss well to coat evenly.
Note: I like to leave the skin on the sweet potato (just give it a really good scrub), but feel free to peel.
Once the oven and pan have preheated, use oven mitts to remove the pan and quickly spray with avocado oil (ghee oil or extra light olive oil) spray. Quickly add and spread the sweet potato mixture in an even layer on the hot pan.
Bake for 20 to 25 minutes, rotating halfway though, until the sweet potatoes are fork tender and caramelized in spots.

MAKE THE SLOPPY JOE SAUCE:

While the sweet potatoes are in the oven: In a large pan or shallow pot, add the oil and (lean) ground beef. Use a wooden spatula to break up the ground beef. Cook until no longer pink, about 10 minutes.
Drain and discard any fat before measuring and adding the ketchup, water, white vinegar, sugar, (prepared) mustard, kosher salt, freshly ground black pepper and paprika. Stir to combine and heat through.
Meanwhile, prep any toppings. We like pickled red onions, pickles, (raw) sliced jalapeños and either snipped chives or sliced green onions.
Divide the roasted sweet potatoes and sloppy joe mixture among bowls and top with any desired toppings.

Notes

Nutrition

Inspired by The Wooden Skillet.com

Apple Pie Granola

Laurie McNamara — Fri, 11 Sep 2026 16:48:52 +0000

This Apple Pie Granola tastes like fall! Old fashioned rolled oats and dehydrated apples are tossed with butter, coconut oil, brown sugar and maple syrup before being baked until golden. Enjoy as a snack or sprinkle on baked fruit, yogurt or ice cream – I made a list at the bottom of the post for you. Yields approximately 10 cups.

Fall granola.

If you haven’t made your own granola, this is your sign to do it! In this apple pie version, old fashioned rolled oats and dehydrated apples or use these apple chips! tossed in a simple buttery brown sugar and maple mixture and baked until golden and crisp. There’s a ton of ways to enjoy this homemade granola; from eating it straight out the bag or jar, to sprinkling it over a savory fall salad or enjoying it with yogurt for breakfast or sweet treat.

Basically fall in a bowl.

To Make This Apple Pie Granola You Will Need:

old fashioned rolled oats – The base for this granola, adds chewy yet crispy texture.
apple pie spice – I use this homemade recipe.
kosher salt – Helps to balance the sweetness in this recipe.
unsalted butter – Lends richness and flavor.
dark brown sugar – Lends caramel notes and sweetness.
maple syrup – Adds sweetness and distinct flavor.
melted coconut oil (unrefined) – Lends flavor and additional coconut flavor.
vanilla extract – Lends distinct warmth and enhances the flavors in this granola.
almond extract – Lends sweet and slightly fruity flavor.
dehydrated apple – Or use apple chips.

Preheat your oven to 350°F (or 180°C).

Line a large rimmed baking sheet with parchment paper.

Combine the Dry Ingredients:

In a large bowl, measure and add in 5 cups old fashioned rolled oats, 1½ teaspoon apple pie spice and 1 teaspoon kosher salt.

Stir and set off to the side.

Combine the Wet Ingredients:

In a saucepan, measure and add 1/2 cup unsalted butter, 1/2 cup dark brown sugar, 1/2 cup pure maple syrup and 1/4 cup melted coconut oil.

Heat over medium-low and stir until the sugar dissolves. Remove off of the heat and stir in 1½ teaspoons vanilla extract and 1/8 teaspoon almond extract.

Pour the maple butter mixture into the bowl with the oats.

Toss well to combine.

Lastly, add in 2 cups of dehydrated apples.

And toss to combine.

Add all of the apple and oat mixture to the prepared pan.

Spread evenly and bake for 10 minutes.

Remove, stir and spread back out and back for an additional 10 minutes or until the edges are lightly golden. Watch carefully to avoid burning!

Remove and let the granola cool on the pan for at least 2 hours (or until completely cooled) before storing.

How To Store Homemade Granola:

Once the granola has completely cooled, store it in a large jar or jars, in a re-sealable bag(s) or any other container that has a tight fitting lids.

Ways To Enjoy Homemade Granola:

As is for a sweet snack.
Add milk and enjoy as a cereal.
On top of your favorite yogurt, ice cream, smoothie bowl or layer in a parfait.
Sprinkle over baked fruit.
Add to a savory salad for crunch.
Top a warm bowl of oatmeal.

Click Here For More Granola Recipes!

I love it with coconut or regular yogurt, drizzled with maple syrup and a sprinkle of cinnamon.

Enjoy! And if you give this Apple Pie Granola recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Apple Pie Granola

Course Appetizers & Snacks, Breakfast & Brunch

Cuisine American

Keyword apple, cereal, granola, maple syrup

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 191kcal

Author Laurie McNamara

Equipment

Ingredients

5 cups old fashioned rolled oats
1½ teaspoons apple pie spice
1 teaspoon kosher salt
1/2 cup unsalted butter
1/2 cup dark brown sugar
1/2 cup pure maple syrup
1/4 cup melted coconut oil
1½ teaspoons pure vanilla extract
1/8 teaspoon almond extract
2 cups chopped dehydrated apple or unsweetened apple chips (see notes)

US Customary - Metric

Instructions

PREHEAT YOUR OVEN TO 350°F (OR 180°C).
Line a large rimmed baking sheet with parchment paper.
In a large bowl, measure and add in oats, apple pie spice and salt. Stir and set off to the side.
In a saucepan, measure and add butter, brown sugar, maple syrup and melted coconut oil. Heat over medium-low and stir until the sugar dissolves. Remove off of the heat and stir in vanilla extract and almond extract.
Pour the maple butter mixture into the bowl with the oats. Toss well to combine. Lastly, add in dehydrated apples. And toss to combine.
Add all of the apple and oat mixture to the prepared pan. Spread evenly and bake for 10 minutes. Remove, stir and spread back out and back for an additional 10 minutes or until the edges are lightly golden. Watch carefully to avoid burning! Remove and let the granola cool completely on the pan before storing.
See blog post for serving suggestions and storage tips.

Notes

Note: The program used/built into this site to calculate nutritional info does not have dehydrated apples or apple chips as an option. Please keep in mind, that when a fruit is dehydrated it reduces water content but also concentrates its nutrients and sugars.

Nutrition

Chicken Cheesesteak Sandwiches

Laurie McNamara — Mon, 31 Aug 2026 04:00:24 +0000

These Chicken Cheesesteak Sandwiches are phenomenal! Toasted sandwich rolls, slathered with a hot giardiniera mayo, filled with thinly sliced seasoned chicken, tender bell peppers and onions with salty parmesan, melty provolone and American cheese. Yields 6 sandwiches.

I will never turn down a cheesesteak. Never.

As a kid I was a picky eater, so whenever I was at a sub place, I would get the steak and cheese. Just steak and cheese and bread. No dressing, zero add-ins or toppings… literally nothing else. Fast forward several years and you’ll be glad to know that I now like peppers and onions, oh and mushrooms if they have it. As you may know, I’ve made more traditional cheesesteaks, however (!!!) and don’t come at me, but I these chicken cheesesteak sandwiches are my favorite.

Picture this: a soft sandwich roll toasted, slathered with a hot giardiniera mayo filled with tender, thinly sliced seasoned chicken, peppers and onions and three types of cheese. Need I say more?

I originally posted this recipe back in February of 2014, but I’ve since changed the way I make these and wanted to give this post a much needed update. I promise you the changes have only made these even more delicious.

To Make These Chicken Cheesesteak Sandwiches You Will Need:

sandwich rolls – Use your favorite!
butter – Lets fat and flavor.
mayonnaise – Use regular or, my personal favorite, giardiniera mayo (Ayoh foods – not sponsored).
american cheese – Lends smooth and gets ultra creamy once melted.
olive oil or avocado oil – Use an oil safe for high temperature cooking.
boneless skinless chicken thighs – Lends more flavor than white meat. Thigh meat is tender and moist without being overly fatty or oily.
kosher salt – Enhances the flavors of the chicken/marinade.
freshly ground black pepper – Adds some subtle bite and flavor.
garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
yellow onion – Lends subtle sweetness and caramelized onion flavor.
red and green bell pepper – Adds a pop of color, mild sweetness and delicious tender crunch.
seasoning salt – I use Trader Joe’s 21 Seasoning Salute.
garlic paste – Use store-bought or grated fresh.
parmesan cheese (freshly grated) – Gives additional nutty flavor, richness and some saltiness.
provolone cheese – Mild, buttery and slightly sweet flavor.

Prep the Sandwich Rolls:

Butter the inside of 6 sandwich rolls.

Heat a cast iron skillet over medium heat and toast the buttered side of each roll. You may need to work in batches

Once toasted, smear each side of the toasted rolls with 1 to 2 tablespoons giardiniera mayo (or use regular mayonnaise) and top each one with American cheese that has been cut in half. Set aside while you make the chicken.

Make the Chicken:

While toasting the hoagies, place 2 pounds boneless skinless chicken thighs onto paper towel. Use more paper towel to pat the chicken dry.

Season the chicken thighs with salt, pepper and garlic powder.

Once the hoagies are toasted, increase the heat under the skillet to medium-high. Add 1 tablespoon olive oil and place the chicken thighs, smooth side down. Cook 4 to 6 minutes, depending on thickness. Season the exposed side with kosher salt, freshly ground black pepper and garlic powder.

Use tongs to carefully turn the chicken thighs and continue to cook for 4 to 6 minutes more. Once fully cooked, transfer to a cutting board to let rest.

Cook the Peppers and Onions and Cheesesteak Filling:

To the same skillet, add 1 more tablespoon olive oil and add in a sliced red and green bell pepper, 1 large yellow onion, 1½ teaspoons seasoning salt (I use Trader Joe’s 21 seasoning salute) and 1 teaspoon italian seasoning.

Stir and cook for about 6 to 8 minutes, or until just about tender. Add 2 tablespoons water, and scrape the browned bits off of the bottom of the pan.

As the onions and peppers cook, use a sharp knife to thinly slice the chicken thighs.

Add in 1 teaspoon garlic paste (or freshly grated garlic) and stir to combine.

Add the sliced chicken to the skillet with the peppers and onions, tossing to combine. Then remove off of the heat.

Build The Chicken Cheesesteaks:

Preheat your griddle to 300°F (or 150°C) and use tongs to portion out 4 piles of the chicken and pepper mixture. My griddle isn’t big enough to do all 6 but if yours is, then form 6 piles.

Top each mound with 1/2 tablespoon of parmesan cheese and 1½ slices of provolone cheese.

Invert and place the mayo coated, toasted sandwich rolls on top of each pile of chicken and peppers. Cover with a domed lid and let cook until the cheese has melted.

Use a large spatula to scoop under one of the piles and carefully turn each sandwich, right side up and place onto a plate. Repeat with the remaining sandwiches.

Season with freshly ground black pepper and extra parmesan cheese on top and serve next to potato chips or French fries. Now just unhinge your jaw and insert the entire sandwich. Jk don’t do that.

Enjoy! And if you give this Chicken Cheesesteak Sandwiches a try, let me know! Snap a photo and tag me on twitter or instagram!

Chicken Cheesesteak Sandwiches

Course Mains & Entrees

Cuisine American

Keyword bell peppers, chicken, provelone, sandwiches

Prep Time 25

Cook Time 35

Total Time 1

Servings sandwiches

Calories 766kcal

Author Laurie McNamara

Equipment

Ingredients

6 short sub buns about 6-inches
4 tablespoons butter
9 tablespoons mayonnaise or giardiniera mayo
6 slices american cheese
2 tablespoon extra light olive oil or avocado oil, divided
2 pounds boneless skinless chicken thighs
2 pinches kosher salt
lots of freshly ground black pepper
garlic powder I eyeball this
1 large yellow onion thinly sliced
1 small red bell pepper
1 small green bell pepper
1½ teaspoons season salt salt I like Trader Joe's 21 Seasoning Salute
1 teaspoon garlic paste
3 tablespoons freshly grated parmesan cheese plus more for serving, if desired
9 slices provolone cheese

US Customary - Metric

Instructions

PREP THE HOAGIE ROLLS:

Butter the inside of the sandwich rolls. Heat a large cast iron skillet over medium heat and toast the butter side of each roll. You may need to work in batches.
Once toasted, smear each side of the toasted rolls with 1 to 2 tablespoons giardiniera mayo (or use regular mayonnaise) and top each one with American cheese that has been cut in half.

COOK THE CHICKEN:

While toasting the rolls, place the chicken thighs onto paper towel. Use more paper towel to pat the chicken dry. Season the chicken thighs with salt, pepper and garlic powder.
Once the rolls are toasted, increase the heat under the skillet to medium-high. Add 1 tablespoon olive oil and place the chicken thighs, smooth side down. Cook 4 to 6 minutes, depending on thickness. Season the now exposed side with kosher salt, freshly ground black pepper and garlic powder. Once browned, use tongs to carefully turn the chicken thighs and continue to cook for 4 to 6 minutes more. Once fully cooked, transfer to a cutting board to let rest.

COOK THE PEPPERS AND ONIONS AND CHEESESTEAK FILLING:

To the same skillet, add 1 more tablespoon olive oil and add in the sliced red and green bell pepper, yellow onion, seasoning salt and italian seasoning. Stir and cook for about 6 to 8 minutes, or until just about tender. Add 2 tablespoons water, and scrape the browned bits off of the bottom of the pan.
As the onions and peppers cook, thinly slice the chicken thighs.
Once the peppers and onions are tender yet still a bit firm, add in the garlic paste (or freshly grated garlic) and stir to combine. Add the sliced chicken back into the skillet with the peppers and onions, tossing to combine. Then remove off of the heat.

BUILD THE CHICKEN CHEESESTEAKS:

Preheat your griddle to 300°F (or 150°C) and use tongs to portion out 4 to 6 piles of the chicken and pepper mixture. My griddle isn’t big enough to do all 6 but if yours is, then make 6 piles.
Top each pile with 1/2 tablespoon of parmesan cheese and 1½ slices of provolone cheese. Invert and place the mayo coated, toasted hoagies on top. Cover with a domed lid and let cook until the cheese has melted.
Use a large spatula to scoop under one of the piles and carefully turn each sandwich right side up and place onto a plate. Repeat with the remaining cheesesteaks. Season each one with freshly ground black pepper and extra parmesan cheese on top and serve next to potato chips or French fries.

Notes

Nutrition

This recipe was originally posted on February 6th, 2014 and has been updated with clear and concise instructions, new photography and helpful information.

Tomato Tart

Laurie McNamara — Wed, 26 Aug 2026 04:00:00 +0000

This rustic Tomato Tart is a great way to use up some of your garden tomatoes! Homemade pie crust spread with a thin layer of Dijon mustard, chopped kalamata olives, sliced fresh roma tomatoes, basil and chives and layered with mozzarella cheese. This recipe will serve 8.

Today I made you a tomato tart.

This is the tomato tart that ruined my dinner appetite. It’s delicious! This is another one of my Mom’s glorious recipes. And since most of her recipes don’t give exact measurements, I had to improvise.

The moment I slide this tart out of my oven and the aroma of tomato-basil-mozzarella-baked-pie-crust I swooned. To reward myself I had not one, but two slices. Then I packaged the rest up and gave it to my friend, before I lost all self control.

Let those calories be her problem, right? Is that mean?

To Make This Tomato Tart You Will Need:

pie crust – For this I make half of this homemade pie crust recipe.
dijon mustard – Adds a layer of tangy flavor.
kalamata olives (pitted) – Lends bursts of briny flavor.
mozzarella cheese – Adds mild flavor and acts as an adhesive to the layers of the tart.
roma tomatoes – I personally use these because they are more dense and less acidic and watery.
garlic (fresh) – Lends distinct punchy flavor.
kosher salt – Enhances the flavors in this recipe.
freshly ground black pepper – Lends distinct bite and flavor.
basil (fresh) – Adds bright herbaceous flavor.
chives (fresh) – Lends delicate onion flavor.
greek yogurt – Or you can substitute with mayonnaise.
parmesan cheese (freshly grated) – Gives additional nutty flavor, richness and some saltiness.

Preheat your oven to 450°F (or 230℃).

Blind Bake The Tart Crust:

Make the pie dough. Because this recipe only needs 1 crust, I cut this recipe in half before making it. Once made, I wrap it up in plastic wrap and let rest in the fridge for 30 minutes. After the dough has rested, roll it out to fit a 9-inch tart pan.

I use my rolling pin and roll it over the top to sever the dough away from the pan. Then prick/dock the bottom of the dough with a fork.

Place a crumpled piece of parchment and fill with either pie weights or dried beans. Bake on the middle rack in your preheated oven for 10 minutes.

Let rest for about 30 to 35 minutes, then carefully remove the parchment and pie weights when safe to handle.

Reduce oven temperature to 375°F.

Meanwhile, slice 3 roma tomatoes and lay them all out on a couple layers of paper towel. After a bit, some the seeds and membranes will stick to the paper towel. Remove any excess seeds or membranes by hand.

Build The Tomato Tart:

Once the shell has cooled, thinly spread 2 tablespoons Dijon mustard all over the bottom of the partially baked crust. Finely chop 1/4 cup of pitted kalamata olives evenly over top.

Then sprinkle with 1/4 cup of the freshly grated mozzarella cheese.

Next, layer the sliced tomatoes and top with a pinch of kosher salt, some freshly ground black pepper, and the finely chopped fresh garlic.

Note: Keep in mind there is salty-brine-y olives and lots of cheese in this recipe, so don’t overdo it with the salt.

Now sprinkle evenly with 2 tablespoons of both thinly sliced basil and sliced/snipped fresh chives over top.

Then top with another 1/4 cup of grated mozzarella.

In a medium bowl, add 1/2 cup plain greek yogurt with the remaining 1 cup of mozzarella and 1/2 cup of grated parmesan. Stir well to combine.

Using a spatula, transfer this mixture on top of the tart and gently spread to cover. I like to leave a little of the tomatoes exposed, but you do you! Place the tart onto a rimmed baking sheet, slide the tomato tart back onto the middle rack of your (375°F) oven and bake for 40 minutes.

Watch it closely towards the end, when it’s all golden you know it’s good to come out!

Let cool for about 15 minutes before slicing and serving.

The buttery flakey crust, fresh basil and caramelized cheese topping is so incredibly delicious! And is excellent addition to your brunch spread, as light appetizer or a simple dinner, I like it served with a simple arugula salad.

Enjoy! And if you give this Tomato Tart recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Tomato Tart

Course Breakfast & Brunch

Cuisine American

Keyword basil, garlic, Tomato, tomato pie, tomato tart

Prep Time 40

Cook Time 50

Rest Time 35

Total Time 2 5

Servings servings

Calories 236kcal

Author Laurie McNamara

Equipment

Wilton Excelle Elite Non-Stick Tart and Quiche Pan with Removable Bottom, 9-Inch

Ingredients

1 half recipe homemade pie crust
3 large Roma tomatoes sliced
2 tablespoons dijon mustard
1/4 cup pitted kalamata olives chopped
1½ cups mozzarella cheese freshly grated, divided
4 cloves garlic finely chopped
2 tablespoons fresh basil sliced into thin ribbons
2 tablespoons fresh chives sliced/snipped
1/2 cup plain greek yogurt or mayonnaise
1/2 cups parmesan cheese freshly grated
1/8 teaspoon black pepper
1 pinch kosher salt

US Customary - Metric

Instructions

Make pie dough/crust according to recipe instructions and let rest.
Preheat your oven to 450℉.
Once the dough has rested (and the oven is preheated), roll out the dough on a floured surface so it will fit it into a 9-inch tart pan (with removable bottom). Drape the dough into the tart pan and gently press to fit. Use the rolling pin to go over the sides to cut. Dock or prick the bottom of the dough with a fork. Then line with crumpled parchment paper and weigh down with pie weights or dried beans. Partially bake the crust for 8-10 minutes. Let cool completely before assembling. About 35 minutes.
Reduce oven temperature to 375℉.
While the crust cools, thinly slice the roma tomatoes and place on a few layers of paper towel. Some of the seeds and gooey membranes should stick to the paper towel, but remove any excess by hand and discard.
Once the crust has cooled, spread the mustard in the bottom. Top with chopped olives and 1/4 cup of mozzarella. Layer the tomatoes and season with kosher salt and freshly ground black pepper. Sprinkle the chopped garlic, basil and chives over top of the tomatoes. Then top with 1/4 cup more of the mozzarella.
Next, in a small bowl combine the greek yogurt with the remaining cup of mozzarella and the parmesan cheese. Transfer this mixture to the tart and gently spread it evenly over top. I like to leave an exposed edge so you can see the tomatoes and basil.
Place the tart onto a rimmed baking sheet place back into the oven to bake for 40 minutes or until the top is a deep golden brown. Remove and let the tomato tart cool for 10-15 minutes before slicing and serving.

Notes

Nutrition

This recipe was originally posted on April 13th, 2012 and has been updated with clear and concise instructions, new photography and helpful information.

Old Fashioned Coffee Cake

Laurie McNamara — Mon, 24 Aug 2026 13:11:13 +0000

This Old Fashioned Coffee Cake is delicious and nostalgic. A simple buttermilk coffee cake with a brown sugar crackly topping. I like to serve this still warm with a drizzle of vanilla glaze. Yields about 12 servings.

It’s starting to feel like fall.

Michigan mornings and evenings are starting to dip in the cooler temps which has got me in a baking mood. I’m not one to wish summer away, but I’m also not going to lie and say that I’m not looking forward to fall. I recently came across this old fashioned coffee cake recipe on instagram and immediately knew I had to make it. The method is unlike any coffee cake recipe I’ve ever saw or have made in the past. And if you know me, you know I love a good vintage recipe; like this zucchini cake or pineapple carrot coconut bundt cake!

However, I did make a few changes like, significantly reducing the amount of sugar, using butter instead of shortening and I made a simple vanilla powdered sugar glaze – which isn’t necessarily traditional, but oh well I wanted it. The results were incredible! A tangy, tender yet slightly dense cake (as it should be!) with a crackly cinnamon and brown sugar topping. It’s especially delicious when served while still a little warm and with the glaze drizzled over top.

It’s great for cozy weekend mornings, breakfast or brunch and definitely perfect for the holidays. This recipe is a keeper.

To Make This Old Fashioned Coffee Cake You Will Need:

buttermilk – Lends subtle tangy flavor and makes the cake lighter and more tender.
baking powder – Will create lightness in the batter, which makes it rise.
unbleached all-purpose flour – Gives structure to the coffee cake.
granulated sugar (white) – Adds sweetness and flavor.
fine salt – Use either sea salt or pink himalayan.
unsalted butter – Adds moisture, richness and flavor. You’ll need both softened and melted.
dark brown sugar – Also lends sweetness, subtle caramel-like flavor.
cinnamon (ground) – Lends distinct warm and woodsy flavor.

for the powdered sugar glaze:

powdered sugar
pure vanilla extract
milk

Preheat your oven to 350°F (190°C).

Grease a 9×13 or 2-quart oven-safe baking dish.

Make The Cake Batter:

Add 1 teaspoon baking powder to 2 cups buttermilk.

Whisk to combine and set off to the side.

Next in a large mixing bowl, measure and add 4 cups unbleached all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder and 1 teaspoon fine salt.

Whisk to combine. Add in 1/2 cup softened unsalted butter and use a pastry blender to cut the butter into the dry ingredients.

Once blended it should resemble coarse sand.

Next, pour in the activated buttermilk. It should be thicker and foamy.

Then use a rubber spatula to mix until incorporated.

The batter should be very thick.

Measure out 3/4 cup of the coffee cake batter and set off to the side.

Transfer the remaining batter to the greased baking dish. Use a spatula to press and spread evenly.

Make The Cinnamon Brown Sugar Topping:

In a medium bowl, measure and add 1 cup dark brown sugar, 1 tablespoon ground cinnamon and 1 cup melted (and cooled slightly) unsalted butter.

Whisk to combine before adding in the reserved 3/4 cup of cake batter.

Stir to combine and then pour over top of the batter.

Spread evenly with the back of a spoon.

Then use the spoon to cut into the batter in a random pattern.

Bake on the middle rack of your preheated oven for 45 minutes or until the middle is set. A tester should come back clean after inserted into the middle.

Allow the coffee cake to cool slightly, about 30 minutes, before serving.

I like to make a glaze for drizzling over top, this is optional but adds a touch of vanilla sweetness that is delicious with the cinnamon coffee cake.

How To Make Vanilla Glaze:

Sift 1 cup of powdered sugar in a bowl. Add 1/4 teaspoon pure vanilla extract and 2 tablespoons of whole milk. Whisk until smooth. Add small splashes of milk if needed to thin.

Scoop and serve into bowls and prepare to fall in love.

Click Here For More Fall Baking Recipes!

Enjoy! And if you give this Old Fashioned Coffee Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Old Fashioned Coffee Cake Recipe

Course Breakfast & Brunch, Desserts & Sweet Treats

Cuisine American

Keyword baking, Christmas, coffee cake, Easter, Father's Day, Mother's Day

Prep Time 25

Cook Time 45

Total Time 1 10

Servings servings

Calories 536kcal

Author Laurie McNamara

Ingredients

FOR THE CAKE BATTER:

2 cups buttermilk
3 teaspoons baking powder divided
4 cup unbleached all-purpose flour
1 cup granulated sugar
1 teaspoon fine salt
1/2 cup unsalted butter room temperature

FOR THE CINNAMON TOPPING:

1 cup unsalted butter melted and cooled slightly
1 cup dark brown sugar
1 tablespoon ground cinnamon
3/4 cup reserved cake batter

VANILLA GLAZE:

1/2 cup sifted powdered sugar
1 tablespoon milk or more as needed
1/8 teaspoon pure vanilla extract

US Customary - Metric

Instructions

Preheat your oven to 350°F (or 190°C) and grease a 9×13 or 2-quart oven-safe baking dish with butter or nonstick baking spray.

MAKE THE CAKE BATTER:

To 2 cups buttermilk add 1 teaspoon baking powder. Whisk to combine and set off to the side.
In a large mixing bowl, measure and add flour, sugar, the remaining 2 teaspoons baking powder and the fine salt. Whisk to combine. Add in 1/2 cup or room temperature unsalted butter and use a pastry blender to cut the butter into the dry ingredients. Once blended it should resemble coarse sand.
Next, pour in the activated buttermilk. Use a rubber spatula to mix until incorporated - the batter should be very thick. Measure out 3/4 cup of the coffee cake batter and set off to the side.
Transfer the remaining batter to the prepared baking dish. Use a spatula to press and spread evenly.

MAKE THE CINNAMON TOPPING:

In a medium bowl, measure and add the brown sugar, cinnamon and melted (and cooled slightly) butter. Whisk to combine before adding in the reserved cake batter and stir until incorporated.
Pour this over top of the coffee cake batter and spread evenly. Then use the spoon to cut into the batter in a random pattern. Bake on the middle rack for 45 minutes or until the middle is set. A tester should come back clean after inserted into the middle.
Allow the coffee cake to cool slightly, about 30 minutes, before serving.

Notes

Nutrition

This recipe was adapted form Grandma Jenson’s Coffee Cake Recipe.

Spicy Chicken Dill Pickle Salad

Laurie McNamara — Wed, 19 Aug 2026 16:57:16 +0000

This Spicy Chicken Dill Pickle Salad is simple to throw together for a quick and easy lunch or dinner. Super food broccoli slaw is combined with chopped lettuce, red onion and tossed with a quick and easy dill pickle ranch dressing. Serve topped with sliced pickles, grilled chicken and a drizzle of buffalo sauce. This recipe yields 1 serving but can easily be adjusted to make more.

Spicy. Dill. Pickle. Salad.

One of my go-to lunches when I’m not in the mood to cook and just want to throw something together and eat. Let’s recap. A few weeks ago I shared my favorite (big batch) grilled chicken recipe. This week, I shared my recipe for super food broccoli slaw. Now we are combining the two adding in a little lettuce, ranch dressing, dill pickles and drizzling everything in buffalo sauce for an epic salad that’s delicious and couldn’t be any easier to make.

Prepare to fall in love!

To Make This Spicy Chicken Dill Pickle Salad You Will Need:

broccoli super food slaw – This recipe has broccoli stems and florets, cabbages, brussels sprouts, kale, carrots and kohlrabi.
lettuce – Romaine, green leaf -use your favorite!
red onion – This is a measure with your heart type of situation.
ranch dressing – Use homemade or store-bought. Use your favorite!
dill pickle juice – Stretches out the dressing and adds extra dill pickle flavor.
dill pickle – For this salad, I like Claussen mini kosher dill pickles.
grilled chicken – Or use leftover, but this big batch grilled chicken is SO good in this salad.
buffalo sauce – Use homemade or store-bought. For store-bought, I like Kinder’s buttery buffalo or Frank’s brand.
green onion – For a mild yet bright onion flavor.
freshly ground black pepper – Adds some subtle bite and flavor.

In a bowl, add 1 generous cup super food broccoli slaw, 1 cup of chopped lettuce (any!) and some thinly sliced red onion.

Toss to combine.

Add 1 tablespoon ranch dressing into a bowl and combine it with 1½ teaspoons dill pickle juice. Stir to combine.

Pour over the salad mixture.

And toss to combine.

Transfer to a bowl (or just build it in the bowl to begin with lol), top with sliced pickles and grilled chicken. I use 3 to 4 Claussen mini dill pickles. (not sponsored)

Drizzle with buffalo sauce, add a little freshly ground black pepper and a sprinkle with sliced green onions.

So EASY! And so so good!

Click Here For More Salad Recipes!

Enjoy! And if you give this Spicy Chicken Dill Pickle Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Spicy Chicken Dill Pickle Salad

This recipe yields 1 serving but can easily be adjusted to make more.

Course Mains & Entrees

Cuisine American

Keyword broccoli slaw, chicken, dill pickles, easy recipe, healthy, high protein, lunch, quick and easy, salad, slaw

Prep Time 10

Total Time 10

Servings serving

Calories 321kcal

Author Laurie McNamara

Ingredients

1 cup super food broccoli slaw
1 cup chopped lettuce leaves
thinly sliced red onion measure with your heart
1 tablespoon ranch dressing or more if desired
1½ teaspoons dill pickle juice
3 to 4 small dill pickles I use mini dill pickles
5 ounces grilled chicken thighs I use my Big Batch Grilled Chicken Recipe
1 to 2 tablespoons buffalo sauce homemade or I like Kinder's or Frank's brand
1 green onion sliced
freshly ground black pepper to taste

US Customary - Metric

Instructions

In a bowl, add super food broccoli slaw, chopped lettuce and some thinly sliced red onion. Toss to combine.
In a separate bowl, combine ranch dressing with 1½ dill pickle juice. Stir to combine and pour over the salad mixture. Toss again.
Top with sliced pickles and grilled chicken. Drizzle with buffalo sauce, sprinkle with sliced green onions and some freshly ground black pepper.

Notes

Nutrition