Why Kielbasa Works So Well for Busy Suppers

Kielbasa is a smoked Polish sausage, and you’ll find it in just about every grocery store packaged in a big horseshoe-shaped link. It’s one of the most versatile meats you can keep in the fridge, because it works at breakfast with eggs and hash browns, at lunch on a sandwich, and at supper in a skillet, a sheet pan, or a pot of beans.

It pairs with rice, pasta, bread, and potatoes, plus sauerkraut, cabbage, and peppers, which means you can usually build a meal around whatever you already have on hand. When I need something hearty that the whole family will eat, kielbasa is one of the first things I reach for, right along with a pound of ground beef for hamburger steaks.

Kielbasa Recipes With Potatoes

1. Simple and Delicious Kielbasa Skillet

This one-pan kielbasa skillet is one of my favorite weeknight suppers. It’s quick, it’s flexible enough to use whatever vegetables you have, and I especially like it made with turkey kielbasa.

2. Sheet Pan Low Country Seafood Boil

All the flavor of a Lowcountry boil with kielbasa, shrimp, corn, and potatoes roasted together on one sheet pan, with no giant pot of boiling water required.

3. Sausage and Sweet Potato Sheet Pan Dinner

Polish sausage, sweet potatoes, and broccoli roast together until the edges caramelize, and cleanup is just one pan.

Kielbasa With Rice and Beans

4. Classic Chicken Bog With Smoky Sausage

Chicken bog is a Carolina classic made with chicken, rice, and smoked sausage all cooked together in one pot, and it’s the kind of supper that feeds a crowd without much fuss.

5. Simple Red Beans and Rice

Red beans simmer with a ham bone and smoked sausage until they’re creamy and rich, then get spooned over a bowl of white rice. Serve it with a skillet of cornbread for sopping.

6. Classic Cajun Jambalaya

Smoky sausage, tender chicken, and a bold homemade Cajun seasoning give this jambalaya plenty of flavor in every bite.

7. Red Beans and Cornbread

A hearty, budget-friendly casserole with beans, Polish sausage, green chilies, and tomatoes under a sweet cornbread topping.

Kielbasa Sandwiches and Hot Dogs

9. Hot and Hearty Banjo Pickers

I call these the sandwiches that’ll make you sing. Kielbasa, sauerkraut, Swiss cheese, banana peppers, mayo, and mustard get piled onto French bread, and it’s so hearty you won’t want to share. Serve them with kettle chips or a side of baked beans.

10. Copycat J Dawgs Hot Dogs With Secret Sauce

This copycat of the famous Utah hot dog stand gives you the choice of an all-beef frank or a savory Polish sausage, topped with a tangy secret sauce.

What to Serve With Kielbasa

• Potatoes: mashed potatoes, fried potatoes, or hash brown casserole
• Vegetables: fried cabbage, fresh green beans, or fried okra
• Bread: buttermilk cornbread or homemade dinner rolls
• Something cool: a scoop of coleslaw or a glass of sweet tea

More Easy Skillet Suppers

• One Skillet Chili Bake
• Skillet Lasagna
• Creamy Chicken Skillet
• Garden Skillet Supper
• Slow Cooker Italian Sausage and Peppers

Old-Fashioned Fudge With Evaporated Milk

I like to say a good fudge recipe isn’t just a recipe, it’s ammunition. Hold out a plate of homemade fudge and you can get your car tuned up, your grass cut, and the doors to just about any building held open for you.

Mama has made her fudge this way for as long as I can remember. The butter, sugar, and evaporated milk boil together until they hit the soft ball stage, and then the chocolate chips, marshmallow creme, and vanilla get stirred in off the heat. The marshmallow creme is what makes this fudge so forgiving, because it keeps the texture smooth and creamy instead of grainy.

This recipe uses evaporated milk, not sweetened condensed milk, and the two aren’t interchangeable. If you’ve ever wondered about the difference, I explain it in my post on what evaporated milk is and how to make it.

Helpful Tips Before You Start

• Measure everything first. Once the sugar mixture reaches the soft ball stage, things move fast, so have the chocolate chips, marshmallow creme, vanilla, and pecans opened and ready to go.
• Use a heavy saucepan. A heavy-bottomed pot heats evenly and keeps the sugar from scorching on the bottom.
• Check your thermometer. Clip it on so the tip sits in the liquid without touching the bottom of the pot. You can test it ahead of time in boiling water, where it should read 212°F at sea level.
• Stir constantly. Keep the spoon moving the whole time the mixture boils so the milk doesn’t stick and burn.
• Butter the pan before you start. You won’t have time once the fudge is ready to pour, and a well-buttered 9×13 pan makes it easy to cut clean squares later. I do the same thing before making peanut butter fudge.

How to Make Chocolate Fudge

1. Combine the Butter, Sugar, and Evaporated Milk

Place the butter in a heavy saucepan.

Add the sugar.

Pour in the evaporated milk.

2. Clip On the Candy Thermometer

Clip the candy thermometer to the side of the pot so just the tip sits in the liquid. Most thermometers have the soft ball stage marked right on them, which makes it easy to watch for.

While the pot heats, smear butter all over the bottom and sides of a 9×13 pan.

3. Boil to the Soft Ball Stage

Bring the mixture to a rolling boil over medium-high heat, stirring constantly, and keep an eye on the thermometer. It takes about 5 minutes to reach the soft ball stage, which is 238°F.

4. Stir In the Chocolate and Marshmallow Creme

As soon as it reaches the soft ball stage, take the pot off the heat and pour in the chocolate chips.

Add the marshmallow creme and stir it in.

Add the vanilla and the pecans, if you’re using them.

Keep stirring until the chocolate chips are completely melted. It takes a few minutes, but they’ll get there.

5. Pour, Cool, and Cut

Pour the fudge into the buttered pan and spread it into an even layer.

Let the fudge cool completely before cutting it into squares, which usually takes a few hours at room temperature. Once it’s set, it’s ready for a holiday candy tray next to some peppermint bark.

Storing, Freezing, and Gifting Fudge

• Fridge: Store fudge in an airtight container in the refrigerator for up to 1 week. It keeps at room temperature too, but it gets quite soft.
• Freezer: Wrap the fudge well and freeze it for up to 3 months. Thaw it in the fridge before serving.
• Gifting: Cut the fudge into squares and layer it between sheets of wax paper in a tin. It’s one of my favorite homemade Christmas food gifts, right alongside a batch of my must-make Christmas cookies.
• Leftovers: Crumble a piece of fudge into a mug of hot milk for the richest hot chocolate you’ve ever had, or melt it down and spoon it over ice cream like homemade hot fudge.

Chocolate Fudge FAQs

Why didn’t my fudge set?

It most likely didn’t get hot enough. The sugar mixture has to reach the soft ball stage, 238°F, or the fudge will stay soft and sticky.

Why is my fudge grainy?

Grainy fudge usually comes from sugar crystals forming, either from cooking it too long or from sugar on the sides of the pot getting stirred back in. The marshmallow creme in this recipe helps a lot with that, so stir constantly and don’t overcook it.

Can I make fudge without a candy thermometer?

You can use the cold water test. Drop a little of the hot mixture into a glass of very cold water, and when it forms a soft ball you can pick up and squish between your fingers, it’s ready. A thermometer is a lot more reliable, though.

Can I use sweetened condensed milk instead of evaporated milk?

Not in this recipe. Sweetened condensed milk has a lot of sugar already added, so swapping it in would throw off the whole recipe.

How far ahead can I make fudge for the holidays?

It keeps for about a week in the fridge or up to 3 months in the freezer, so you can make it well ahead of a holiday party or divinity and candy-making day.

The Story Behind These Butter Pecan Muffins

This recipe came to us from Jeff Cook, who played lead guitar and that roaring fiddle for the band Alabama. We grew up huge Alabama fans, with the t-shirts and records to prove it, and the first record I ever bought with my own money was “Mountain Music.”

Jeff and his wife sat down with Mama one day and, like most Southerners do, they got to talking about food. He told her these butter pecan muffins were what he baked for all of his neighbors every Christmas, and that everyone raved about them but no one could ever figure out the secret ingredient. Mama texted me the recipe with two words, “Call me,” and I had my husband out buying butterscotch schnapps that same night.

Of everything people said about Jeff, the compliment that stuck with Mama was the simplest one: he was just the nicest person. These muffins are a sweet way to remember that, and they’re every bit as easy as my cake mix cherry crumb cake.

Helpful Tips Before You Start

• Read your cake mix box. Since the schnapps replaces the water, check the box for the exact amount of liquid, eggs, and oil before you start.
• Use liners or grease the pan well. Parchment tulip liners make these look bakery-pretty, and they keep the muffins from sticking.
• Fill the cups about two-thirds full. A large cookie scoop helps every muffin bake at the same speed.
• Top with extra pecans. A few chopped pecans on top of each muffin before baking gives them a pretty, toasty finish.
• Don’t overmix. Stir just until the batter is smooth and the pecans are mixed in, like you would for pecan pie muffins.

How to Make Butter Pecan Muffins

1. Mix the Batter

Preheat the oven to 350°F. Add the eggs, oil, and butterscotch schnapps to a mixing bowl, then add the cake mix.

Mix for about 2 minutes, the same way you would for a regular cake mix.

2. Add the Pecans

Stir in the chopped pecans until they’re mixed all the way through. It only takes a few seconds.

3. Fill the Muffin Tin

Line a muffin tin with liners or grease it well.

Divide the batter between the cups, filling each one about two-thirds full, and sprinkle a few extra pecans on top.

4. Bake

Bake at 350°F for about 20 to 25 minutes, until the tops are golden and a toothpick inserted in the center comes out clean. Your whole house will smell like butterscotch and pecans.

5. Cool and Serve

Let the muffins cool in the pan for a few minutes, then move them to a wire rack. They’re wonderful warm with a little butter. If you’re baking for a crowd, peach cobbler muffins make a nice second batch.

What to Serve With Butter Pecan Muffins

• For breakfast or brunch: cheesy scrambled eggs and banana French toast with pecans
• With a warm drink: a cup of coffee or a mug of old-fashioned stovetop hot chocolate
• On a holiday treat tray: next to pecan bars and a batch of chocolate pretzel bark

Storing and Gifting

Store the muffins in an airtight container at room temperature for up to 3 days, or freeze them in a freezer bag for up to 3 months. Thaw them at room temperature, or warm them in the microwave for a few seconds.

To share them the way Jeff did, wrap a few in a tin or a bakery box lined with parchment. They make a sweet addition to a box of homemade Christmas food gifts for neighbors.

More Muffin and Pecan Recipes

• Pecan Pie Muffins
• Peach Cobbler Muffins
• Pumpkin Spice Muffins With Streusel
• Gingerbread Muffins
• Monkey Bread Muffins
• Homestead Banana Bread
• Perfect Pecan Pie

A Fresh Take on the Classic French’s Green Bean Casserole

Most of us grew up on the version made with canned green beans and condensed cream of mushroom soup, and there’s nothing wrong with that one. But once you make the sauce yourself with real mushrooms, shallot, and garlic, it’s hard to go back. The flavor is deeper, the sauce is silkier, and the green beans stay crisp-tender instead of sinking into a soft pile.

It doesn’t take much more work than the classic, either. You blanch the beans, make a quick mushroom sauce in an oven-safe skillet, stir everything together with some of the French’s onions, and bake it with the rest of the onions on top.

If you’re still planning the rest of the meal, my list of the best Thanksgiving menu ideas has everything from the turkey to dessert.

Helpful Tips Before You Start

• Don’t skip the ice bath. Plunging the blanched green beans into ice water stops the cooking right away, which keeps them bright green and crisp-tender after baking.
• Chop the mushrooms finely. Small pieces cook down faster and give you a smoother, more spoonable sauce.
• Whisk the liquid in slowly. Adding the broth and milk a little at a time keeps the sauce smooth and lump-free.
• Save most of the onions for the top. Stirring in about a third of the onions flavors the sauce, while the rest stay crisp on top.
• Use an oven-safe skillet. You can make the sauce, stir in the beans, and bake it all in one pan, which means one less dish to wash on a holiday when the oven is already full of Jiffy corn casserole and rolls.

How to Make Homemade Green Bean Casserole

1. Blanch the Green Beans

Bring a large pot of salted water to a boil. Add the green beans and cook for about 5 minutes, until they’re bright green and tender but still a little crisp, then use a slotted spoon to move them to an ice water bath. If you’re new to blanching, my post on how long to cook fresh green beans walks through the timing.

2. Start the Mushroom Sauce

Heat the butter or olive oil in a large oven-safe skillet over medium heat. Add the shallot and garlic with a pinch of salt and pepper and cook for 2 to 3 minutes, until fragrant.

Add the finely chopped mushrooms and cook over medium-high heat for 3 to 4 minutes, until they’re lightly browned.

3. Build the Sauce

Sprinkle in the flour and stir to coat the vegetables, then cook for about a minute to get rid of the raw flour taste.

Slowly whisk in the vegetable broth, followed by the milk, and keep whisking until it starts to bubble and thicken. Season with salt and pepper and let it simmer on low for 5 to 7 minutes, until it looks like a thick, spoon-coating cream of mushroom soup.

4. Add the Onions and Green Beans

Take the skillet off the heat and stir in about a third of the crispy onions so they melt into the sauce.

Add the green beans and toss until everything is evenly coated.

5. Bake

Top with the remaining onions and bake at 400°F for 15 minutes, until it’s hot, bubbly, and golden on top. Serve it right away while the onions are at their crispiest.

What to Serve With Green Bean Casserole

• For Thanksgiving: crock pot turkey breast with easy turkey gravy, marshmallow sweet potato casserole, and homemade dinner rolls
• For Christmas or Easter: baked ham with cheesy hash brown casserole
• For Sunday supper: butter roasted chicken or slow cooker pot roast with squash casserole
• For dessert: a slice of pecan pie

Make-Ahead, Storage, and Reheating

Making it ahead

You can blanch the green beans and make the mushroom sauce up to a day ahead and keep them covered in the fridge. When you’re ready, stir them together, top with the onions, and bake, adding a few extra minutes since everything starts cold. Waiting to add the onions until right before baking keeps them crisp, and make-ahead sides like this and my freezer mashed potatoes take a lot of pressure off Thanksgiving morning.

Leftovers

Store leftovers in an airtight container in the fridge for 3 to 4 days. The onions will soften, but the flavor stays delicious. Reheat it in the oven for the best texture, and add a handful of fresh onions on top if you want the crunch back.

More Green Bean and Holiday Side Recipes

• Sweet and Sour Green Beans
• Last Minute Green Beans
• How Long to Cook Fresh Green Beans
• Freezer Mashed Potatoes
• Jiffy Corn Casserole
• Ultimate Thanksgiving Side Dish Recipes

Sweet, Salty, and Ready in 45 Minutes

Chocolate bark is one of the easiest candies there is, because you’re really just melting chocolate, spreading it out, and covering it with good things. There’s no candy thermometer and no baking, and you don’t have to worry about tempering for a homemade batch like this one.

What makes this version special is the layering. Semi-sweet chocolate makes the base, milk chocolate and melted peanut butter chips get swirled through the top, and then the pretzels, peanut butter cups, and peanuts get pressed right in before it sets. Every piece ends up a little different, with salty crunch in one bite and creamy peanut butter in the next.

It’s a great recipe for gifting, a party snack tray, or keeping in the fridge for when the sweet tooth hits. If you’re putting together a whole holiday candy spread, it sits right at home next to my old-fashioned chocolate fudge and peppermint bark.

Helpful Tips Before You Start

• Chop and measure the toppings first. Chocolate starts to set quickly once it’s spread out, so have the pretzels, peanut butter cups, and peanuts ready to go before you melt anything.
• Melt low and slow. Microwave the chocolate in short bursts and stir between each one. Chocolate scorches easily, and stirring helps the chips finish melting from the residual heat.
• Keep water away from the chocolate. Even a drop of water can make melted chocolate seize up and turn grainy, so use a dry bowl and a dry spatula.
• Don’t overswirl. A few passes with a knife or toothpick is all it takes. If you keep going, the colors blend together and you lose that pretty marbled look.
• Press the toppings in gently. Pressing them lightly into the warm chocolate keeps them from falling off once the bark is broken into pieces.

How to Make Chocolate Pretzel Bark

1. Prep the Pan and Toppings

Line a large baking sheet with parchment paper, and roughly chop the mini peanut butter cups.

2. Melt and Spread the Semi-Sweet Chocolate

Melt the semi-sweet chocolate chips in the microwave in 30-second intervals, stirring between each, until smooth.

Spread the melted chocolate onto the parchment in an even layer about 1/4-inch thick.

3. Add the Milk Chocolate

Melt the milk chocolate in 20-second intervals until smooth, then spoon or drizzle it over the semi-sweet chocolate.

4. Add the Peanut Butter

Stir the peanut butter chips and creamy peanut butter together in a microwave-safe bowl and microwave in 20-second intervals until smooth. Spoon it over the chocolate.

5. Swirl

Use a knife or toothpick to gently swirl the milk chocolate and peanut butter through the semi-sweet chocolate, stopping while you can still see all three colors.

6. Add the Toppings

While the chocolate is still soft, scatter the pretzels, chopped peanut butter cups, and peanuts over the top and gently press them in.

Finish with a sprinkle of flaky sea salt.

7. Chill and Break

Refrigerate the bark for about 30 minutes, until it’s completely firm. Then break it into irregular pieces and serve. If you’re building a candy tray, chocolate meltaways are another easy one to make alongside it.

How to Serve and Gift Chocolate Bark

This bark is wonderful with a hot cup of coffee or a mug of stovetop hot chocolate, and it’s an easy addition to any dessert tray or game day snack table.

For gifting, layer the pieces between sheets of wax paper in a tin or a cellophane bag tied with ribbon. It pairs nicely with other homemade Christmas food gifts like peanut butter fudge and a batch of my must-make Christmas cookies.

Storing Chocolate Bark

Store the bark in an airtight container in a cool spot for up to 1 week, or keep it in the refrigerator for up to 2 weeks. If your kitchen runs warm, the fridge is the better choice, since chocolate softens quickly in the heat.

If you’re making it ahead for a party, break it into pieces and keep it chilled until you’re ready to set it out. It’s one of the easiest make-ahead treats around, right up there with no-bake chocolate cookies.

More Easy Candy Recipes

• Peppermint Bark
• Chocolate Peanut Butter Fudge
• Irish Potato Candy
• Cream Cheese Divinity
• Peanut Butter Candy
• Chocolate Meltaways

A Classic Rice Krispie Treat, Made Extra Special

Rice Krispie treats are one of those things everybody loves. The adults get a hit of nostalgia, and the kids can’t get enough. As much as I love how good they taste, my favorite thing about them is how easy they are to customize. I’ve made Lucky Charms Rice Krispie Treats for St. Patrick’s Day and Red, White, and Blue Rice Krispie Treats for the Fourth of July, and this time I wanted to dress them up a little. That is… if a Rice Krispie treat can even be fancy!

It’s amazing how much flavor brown butter adds to whatever you’re baking. My Warm Brown Butter Pear Muffins are a great example, so I knew that stirring it into Krispie treats would be something special. Toasty and nutty with a hint of caramel, it makes every chewy, gooey bite so good you’ll be reaching for another!

Ingredients

• Unsalted butter
• Bags of mini marshmallows
• Vanilla extract
• Fine sea salt
• Rice Krispies cereal
• Flaky sea salt (for the topping)

How to Make Brown Butter Sea Salt Rice Krispies

1. Prepare Your Baking Dish

Grab a 9×13-inch baking dish and line it with parchment paper, or just give it a light coating of butter — either works great!

2. Melt the Butter

Next, melt the butter in a large pot over medium heat. Keep cooking and stirring frequently for about 4 to 6 minutes until the butter foams and turns a beautiful golden brown.

3. Melt the Marshmallows

Reduce the heat to low and toss in all but about 2 cups of the mini marshmallows. Stir until they’re completely melted and smooth.

4. Fold in the Rice Krispies & Marshmallows

Fold in the Rice Krispies until they’re evenly coated, then gently fold in the rest of the marshmallows you set aside.

5. Press Mixture Into the Pan

Now transfer the mixture to the prepared pan and gently press it into an even layer. Try not to pack it down too firmly, or it’ll lose that light, airy texture.

6. Add Sea Salt, Let Cool, & Serve

Sprinkle flaky sea salt over the top and let everything cool for about 30 minutes. Then lift it out of the pan and cut into squares. Easy as that!

How to Store

Store your Rice Krispies treats in an airtight container at room temperature, and they’ll keep well for up to 3 days.

Brown Butter Sea Salt Rice Krispies FAQs

Did these disappear from the pan as fast as they did in my house? Tell me all about it in the comments and don’t forget to leave a star rating!

Simple, Sweet, and Totally Addictive

I’ve never been able to make a batch of these candied peanuts without sneaking a handful before they’re even cool. These things are that good. And I’d be remiss not to mention that they require some serious self-control to avoid eating the whole batch in one sitting!

When you want these, you want them bad, so luckily they cook up quick and easy. All you need is a little patience while the sugar syrup cooks down and coats the peanuts, and for me, watching it happen is half the fun! I kept the recipe simple for that classic, old-fashioned flavor, but I’ve also included a few variations below if you want to switch things up.

A bowl of these is perfect for game day, just as good set out as an after-dinner nibble for the grown-ups, and they make a wonderful homemade gift during the holidays, right there with my Holiday Popcorn Crunch and Best Ever Vanilla Chai Powder Mix!

Ingredients

1. Raw peanuts
2. White sugar (or brown sugar for a sweeter version)

How to Make Easy Candied Peanuts

1. Preheat the Oven

Preheat your oven to 300°F and get out an ungreased cookie sheet.

2. Dissolve the Sugar

Grab a medium saucepan and toss in your sugar and water. Set it over medium heat and give it a stir until the sugar is fully dissolved.

3. Add the Peanuts

Next, add your peanuts into the sugar water, keeping the heat on medium.

You’ll want to stir this constantly until the peanuts are fully coated and all of the syrup has been absorbed. It takes about 30 minutes, but it’s worth it!

4. Roast in the Oven

Now, spread those boiled peanuts out onto your ungreased cookie sheet. Place them in the oven for 30 minutes, giving them a stir every 10 minutes or so to make sure they don’t burn.

5. Cool & Serve

Take your roasted peanuts out of the oven and let them cool down a bit.

Then, pack them up in bags, mason jars, or airtight containers. Or just dig in while they’re still warm. Enjoy!

Storage

Store your candied nuts in an airtight container either at room temperature or in the fridge for up to one week. You can also freeze a batch of candied peanuts in an airtight container for up to 3 months. Thaw them at room temperature for a few hours before serving.

2-Ingredient Candied Peanuts FAQs

These candied peanuts are a family favorite in my house. Are they a hit in yours? Rate the recipe and share your thoughts in the comments!

The Perfect Lazy Night Pasta Dish

There’s a reason folks go crazy for chicken, bacon, and ranch. Juicy chicken, salty bacon, and creamy ranch are a combo that’s hard to beat for comfort food lovers like us. Toss it into a bowl of pasta? Call me smitten.

One of my favorite things about this chicken bacon ranch penne pasta is that you can use leftover or rotisserie chicken, which takes the bother and extra time out of cooking it. I’ve done the same with recipes like my Creamy, Comforting Chicken Pot Pasta, because sometimes the last thing I want to do is deal with raw chicken — I just want to eat!

For those who love a little extra nutrition, adding broccoli gives this dish a fresh pop of color and a boost of veggies without sacrificing flavor. Serve it up with a side of crusty bread or a crisp salad, and you’ve got a meal that feels restaurant-worthy but comes together right in your own kitchen.

Ingredients

• Penne pasta (or your favorite!)
• Cooked chicken
• Bacon
• Broccoli florets (optional, for added veggies!)
• Unsalted butter
• All-purpose flour
• Milk (ideally whole milk or 2%)
• Heavy cream (or sub milk for a lighter version)
• Parmesan cheese
• Ranch dressing
• Seasoning (garlic powder, onion powder, black pepper, and salt)
• Fresh parsley (optional garnish)

How to Make Chicken Bacon Ranch Penne Pasta

1. Cook the Pasta

Bring a large pot of salted water to a boil and cook your penne pasta until al dente, following the package instructions.

If you’re adding broccoli, toss it into the boiling water for the last 2 minutes of cooking, then drain everything together and set it aside.

2. Cook the Bacon

In a large skillet over medium heat, cook your bacon until crispy. Once done, transfer it to a paper towel-lined plate to drain.

3. Prep the Chicken

If you’re using pre-cooked chicken, dice or shred it now and set it aside.

4. Make a Roux

In the same skillet, melt your butter over medium heat. Once melted, whisk in the flour and let it cook for 1-2 minutes until you’ve got a nice roux going.

5. Make the Pasta Sauce

Next, gradually whisk in milk and cream, stirring constantly until smooth and slightly thickened (about 3-4 minutes).

Stir in the parmesan cheese, then whisk in the ranch dressing, garlic powder, onion powder, salt, and pepper. Cook until the cheese melts and the sauce thickens and becomes creamy.

6. Combine & Serve

Now add the cooked pasta, chicken, broccoli (if using), and half of the crumbled bacon to the skillet. Give everything a good stir until it’s all nicely coated in that creamy ranch sauce.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave with a splash of milk to keep the sauce from drying out.

Chicken Bacon Ranch Penne Pasta FAQs

More Stovetop Pasta Recipes You’ll Love

• Mexican Street Corn Pasta
• Creamy Bacon Pasta
• Pesto Chicken Pasta
• Summer Squash Pasta

Did this recipe hit the spot? Give it a star rating below and tell me how it turned out in the comments. I love hearing from you!

One Pot Tortellini Soup for Lazy Days

I love an easy soup. This time of year, when motivation drops and the sweatpants come on, the last thing anyone wants is to make a soup with a bajillion ingredients and veggie prepping. That’s why I usually use frozen vegetables, like in this Low Carb Vegetable Soup and Italian Meatball Soup. It’s just more realistic for where my energy is at!

For this creamy tortellini soup, all you need to prep is an onion and some carrots. That’s it! Everything else is basic stuff, and the tortellini is store-bought.

My family and I love this recipe because creamy soups always feel a little more special than regular broth-based ones. The tortellini also makes it much more filling than your average soup, which matters in our house, since my husband is one of those who doesn’t count soup as a meal. You can always bulk it up with chicken, sausage, or extra veggies too. That’s the beauty of soup – it’s what you make it!

Ingredients

• Butter
• Yellow onion, diced
• Carrots, peeled and thinly sliced
• Seasoning (Italian seasoning, smoked paprika, salt, & black pepper)
• Chicken broth
• Dijon mustard
• Refrigerated 5-cheese tortellini
• Evaporated milk
• Baby spinach
• Parmesan cheese

How to Make Creamy Tortellini Soup

1. Sauté the Veggies

Start by melting some butter in a large pot over medium heat. Then toss in your onion and carrots and let them cook for about 5–6 minutes, until they start to soften up.

Stir in garlic, Italian seasoning, smoked paprika, salt, and pepper. Cook for 30 seconds.

2. Add Broth, Mustard & Simmer

Pour in the chicken broth and stir in the Dijon mustard. Bring everything to a gentle boil, then turn the heat down and let it simmer for 5–7 minutes, until the carrots are just about tender.

3. Cook Tortellini

Next, add your tortellini and cook according to package directions, just until tender.

4. Add Milk, Spinach, & Parmesan

Now reduce the heat to low and stir in the evaporated milk, spinach, and Parmesan.

5. Serve & Enjoy

Season with salt and pepper to taste, then ladle into bowls while it’s still warm. Top with a little extra Parmesan and serve with some crusty bread or a side salad. We love it with this Chicken, Wild Rice & Kale Salad!

Storage

Leftovers are great, but keep in mind the tortellini will absorb a lot of the broth overnight. I usually store them separately if I know I’ll have leftovers. Both will keep in an airtight container in the refrigerator for 3 to 4 days.

Easy Creamy Tortellini Soup FAQs

If this soup made it into your dinner rotation, I want to hear about it! Leave a star rating and comment below.

The Ultimate Mint Chocolate Treat

I remember the first time I tried grasshopper brownies. Like you, I was put off by the name, imagining they were actually made with the little critters! (Silly). But once I found out they were mint and chocolate? Oh, you bet I was on board!

These grasshopper brownies kind of remind me of my Peppermint Fudge. They both combine mint and chocolate, just in different ways. But what sets these brownies apart are the layers. We’ve got fudgy brownies, crunchy cookies, creamy mint, and rich chocolate… I mean, can it get any better than that?

I’ve made plenty of layered brownie recipes before, like my S’mores Brownies and Symphony Brownies, but these are definitely a new favorite for the colder months. And while there’s a lot going on taste-wise, you don’t need anything complicated. Just your basic baking ingredients and some minty cookies, really!

Ingredients

• Butter
• Granulated sugar
• Eggs (one with just the yolk)
• Unsweetened cocoa powder
• All-purpose flour
• Semi-sweet chocolate chips
• Mint chocolate sandwich cookies (I use mint Oreos!)
• Powdered sugar
• Heavy cream
• Peppermint extract
• Green food coloring
• Semi-sweet chocolate chips

How to Make Grasshopper Brownies

1. Preheat the Oven

Start by preheating your oven to 350°F. Then line an 8×8-inch pan with parchment paper.

2. Make the Batter

In a large mixing bowl, whisk together the melted butter and sugar. Add the eggs, egg yolk, and vanilla, and keep whisking until everything looks nice and smooth.

Finally, fold in the chocolate chips.

3. Layer Up & Bake

Spread half the batter into the pan, then arrange the cookies in a single layer on top. Finish it off by spreading the remaining batter over the cookies.

4. Make the Mint Filling

Beat together the butter, powdered sugar, 1 tablespoon of heavy cream, peppermint extract, and food coloring until you get a smooth mixture.

Spread it evenly over your cooled brownies and place in the fridge for 30 minutes.

5. Make the Ganache

Add your chocolate chips to a bowl. Heat the heavy cream until it’s hot but not quite boiling, then pour it over the chocolate and let it sit for 2 minutes. Give it a good stir until it’s silky smooth.

6. Chill & Serve

Chill your brownies in the fridge for at least an hour, or until firm. Then lift them out of the pan, slice, and enjoy!

Storage

Because of the creamy mint and chocolate ganache layers, these grasshopper brownies are best kept in an airtight container in the fridge, where they’ll stay fresh for up to 7 days.

Grasshopper Brownies FAQs

Did you make these grasshopper brownies? Did you love them? Did your family go crazy for them? Tell me everything in the comments and don’t forget to leave a star rating!

Gooey, Sticky, and Oh-So-Delicious

When the leaves start turning, I can’t help but reach for all the cozy comfort food. I’m talking warm bowls of my Potato Corn Chowder and sweet seasonal treats like my Brown Butter Pear Muffins and Pumpkin Oatmeal Cream Pie!

And this apple pie cinnamon roll monkey bread? Oh, it’s definitely going to be up there on the list! I had the crazy idea to combine not two, but three of my favorite things about fall into one baked dessert, and now I can’t imagine fall without it.

This recipe may seem like it’s got a lot going on, but it’s actually super easy. All you need is canned apple pie filling and, instead of homemade cinnamon rolls, just grab a store-bought can. It’s all simple pantry staples from there!

I just love how gooey and sticky this monkey bread turns out, with that warm cinnamon flavor wrapped around soft, pillowy dough and sweet, tender apple pieces… divine.

Ingredients

• Refrigerated cinnamon rolls with icing
• Apple pie filling
• Pecans
• Brown sugar
• Ground cinnamon
• Butter
• Vanilla extract

How to Make Apple Pie Cinnamon Roll Monkey Bread

1. Preheat the Oven

Preheat your oven to 350°F. While it warms up, give your 10 to 12-cup Bundt pan a good coating of nonstick cooking spray.

2. Prepare the Top Layer

Sprinkle your pecans, 2 tablespoons of brown sugar, and 1/2 teaspoon of cinnamon evenly across the bottom of your prepared pan.

3. Combine Cinnamon Rolls & Pie Filling

Next, cut each cinnamon roll into 4 pieces. If your pie filling has any large apple chunks, give them a rough chop.

4. Pour On the Brown Sugar Sauce

In a bowl, mix together your melted butter, the rest of the brown sugar, that remaining teaspoon of cinnamon, and a splash of vanilla. Stir well, then pour evenly over the cinnamon rolls.

5. Bake & Cool

Bake for 35–40 minutes, until it’s golden brown and cooked through. If the top starts browning too quickly, just loosely tent it with some foil.

6. Drizzle On Icing & Serve

To finish things off, drizzle your monkey bread with the icing included with the cinnamon rolls. Serve warm and enjoy!

Storage

Keep any leftover monkey bread in an airtight container. I like to use those round cake containers with the lid. It’ll stay fresh at room temperature for up to 2 days, or you can store it in the fridge for up to 5 days.

Apple Pie Cinnamon Roll Monkey Bread FAQs

Did your family go crazy for this monkey bread? Mine sure did! Share your experience in the comments and leave a star rating while you’re at it.

How to Make a Delicious Country Chowder

1. Boil the Vegetables

Start by placing your chicken broth in a large stockpot over medium-high heat. Then add your potatoes, carrots, and onions. Bring this to a light boil, stirring occasionally, while you prepare the sausage.

2. Cook the Sausage, Peppers, & Onions

While that cooks, chop up and brown the sausage in a large skillet over medium-high heat until fully cooked and no longer pink in the center.

When your sausage is cooked, push it to the side of the pan and add in the frozen pepper and onion blend.

Let that cook for a few minutes, stirring every now and then, until completely thawed. Once thawed, stir it up good and continue cooking until tender for about 3 or 4 more minutes.

3. Add to the Pot & Simmer

Now add the sausage, peppers, and onions to your pot.

Add the turnip greens and all the seasonings, and stir well. Bring it to a light boil once again, then let it simmer for 15 more minutes.

4. Add Corn, Cream, & Potato Flakes

Next, add your corn to the pot. Then pour in cream and stir in those potato flakes. Stir well and cook for 5 to 10 more minutes.

Storage

This country chowder is one of those recipes that tastes even better the next day! I always store my leftovers in an airtight container in the fridge, and it’ll keep for 3 to 4 days.

Country Chowder FAQs

This chowder is even better the next day… but I want to know if it made it that far in your house! Leave a comment and a star rating below.

Loaves of Cinnamon-Sweet Goodness

Zucchini is that crazy veggie everyone grows, knowing full well it will multiply like fishes and loaves come harvest time and leave us all scrambling for new ways to use it up! If you find yourself drowning in zucchini, you’re in for something special.

This snickerdoodle zucchini bread is pretty simple and straightforward, and the recipe makes two loaves. It’s cinnamony, sweet, dense, and moist, and tastes just like a snickerdoodle cookie! If your family balks at the name, drop the “zucchini” and call it “snickerdoodle bread.” They won’t tell the difference, and it’s all in how you present it anyway!

If you can limit yourself to one slice (kudos to you!), it can be a treat if you want snickerdoodle bread with fewer carbs than a typical recipe. 

Ingredients

• Coconut oil (unrefined if you like the coconut taste and refined if you don’t – vegetable oil works too!)
• Eggs
• Granulated sugar
• Vanilla extract
• All-purpose flour
• Cinnamon
• Baking soda
• Baking powder
• Zucchini

The Chicken Stew That’s Been in Our Family for Decades

Originally published in a 1974 issue of Good Housekeeping, this Southern chicken stew recipe has stood the test of time. It’s been a staple for our family meals, gatherings, and cozy nights in for as long as I can remember, and is often served alongside my Deep South Buttermilk Cornbread. You really just can’t beat the hearty mix of tender chicken, potatoes, and a flavorful broth, which makes it both satisfying and versatile.

This stew is so straightforward that once you’ve made it a couple of times, you’ll likely have the recipe memorized. It stores well in the fridge, freezes beautifully, and, much like my Cozy Potato Corn Chowder, can be easily stretched by adding more potatoes. A double batch keeps a warm, homemade meal on hand all week. And did I mention that it’s budget-friendly too? Honestly, the more you learn about this stew, the better it gets!

Ingredients

• Bone-in chicken breast (pre-cooked or rotisserie works too)
• Onions
• Canned tomatoes (or fresh diced tomatoes if that’s what you have!)
• Potatoes
• Sugar
• Frozen or canned corn (whole kernel)
• Butter
• Salt & pepper

How to Make Southern Chicken Stew

1. Cook the Chicken

In a Dutch oven, cover the whole chicken with water and cook it over medium heat until the thickest part of the breast hits 165°F (74°C) on an instant-read thermometer.

Once it’s done, take the chicken out of the broth and let it cool for a bit. Don’t throw out that broth – you’ll need it later!

2. Cook the Potatoes

Peel and dice your potatoes and onions, then toss them into the reserved broth. Cook everything until the potatoes are nice and tender.

3. Shred the Chicken

While the potatoes are cooking, go ahead and pull the chicken meat off the bones and give it a good shred.

4. Mash the Potatoes

Once the potatoes are very soft, scoop out about a coffee cup’s worth and mash them up with a fork. Stir the mashed potatoes back into the Dutch oven, then add in your shredded chicken.

5. Add Ingredients & Simmer

Next, add your can of tomatoes, then add in the corn.

Let everything simmer slowly with the lid off for about 45 minutes.

6. Add Butter & Serve

Just before serving, stir in the butter. Adding butter just before serving makes for a creamy, velvety texture.

Time to serve up this hearty stew! We love soaking it up with our 2-Ingredient Easy Homemade Biscuits. Enjoy!

Storage

This Southern chicken stew recipe refrigerates and freezes really well. You can store leftovers in an airtight container in the fridge for up to 4 days, or in the freezer for up to 6 months. Thaw overnight in the fridge, then reheat in the microwave.

Southern Chicken Stew FAQs

I hope this stew warms your heart as much as it does ours! Rate it below and tell me how you made it your own.

Better Than Your Local Coffee Shop

A few months back, I met a friend in a local coffee shop for a little chat, and when I got there, she had ordered me their Spiced Vanilla Chai. I had never had this stuff before, and one sip had me leaping over the moon – it was so good! I was really surprised that it wasn’t coffee because it has such body and depth of flavor. It was like a perfectly baked ginger cookie dipped into perfectly made coffee.

However, I don’t drink sugar for a multitude of reasons (hence my sugar-free Skinny Pumpkin Spice Latte), so when the lady behind the counter told me she couldn’t make it sugar-free, I was pretty disappointed. Good thing I don’t give up too easily! The great thing about this recipe is that I could easily make it sugar-free (or significantly lower in sugar), and that is what I’m bringing you today.

Ingredients You’ll Need

How to Make the Best Vanilla Chai Powder Mix

1. Add Ingredients to a Food Processor

Add all of your ingredients to a large food processor or blender.

If you prefer stronger flavors, use heaping measurements with your spices. I use heaping teaspoons, rather than teaspoons. If you prefer your flavors a little milder, use the exact measurements listed in the recipe.

2. Make the Vanilla Chai Mix

Next, put the lid on that puppy and turn it on. Allow the processor to run until the vanilla chai mix becomes a fine, even powder.

3. Make Your Vanilla Chai

To make your chai, simply add 2 heaping tablespoons of mix to 8 ounces of hot water or milk and stir. I personally love mine with hot water, but use whatever you prefer!

How to Store

Just store this in an airtight container to keep it fresh. I like to put mine in little 8-ounce canning jars so I can have one or two to give away to friends.

In the mood for more traditional Southern sweets? How about some Old-Fashioned Frog Eye Salad? YUM! Now that we’ve done all that mental cooking, it’s time to sit down with a nice hot drink….

Best Ever Vanilla Chai Powder Mix FAQs

If this vanilla chai mix made your morning a little more special, I’d love to know! Leave a rating and comment below.

How to Make Pumpkin Oatmeal Cream Pie

1. Preheat the Oven

Preheat the oven to 350°F. Then line your baking sheets with parchment paper.

2. Mix Wet Ingredients

Grab your mixer and beat together the butter and brown sugar until creamy. Then mix in the pumpkin, egg yolk, vanilla, and molasses until combined.

3. Mix Dry Ingredients

Next, add your flour, baking soda, pumpkin pie spice, and salt, mixing just until everything comes together. Be careful not to overmix! Then fold in your oats.

4. Scoop into the Baking Sheet

Now scoop about 1½ tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each one.

5. Bake

Bake for 9–11 minutes, until the edges are set, but the centers still look a little soft.

Let pumpkin oatmeal cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.

6. Make the Filling

To make the filling, beat together the butter and cream cheese until smooth. Then add in your marshmallow creme, powdered sugar, vanilla, pumpkin pie spice, and a pinch of salt. Keep beating until it’s all light and fluffy

7. Assemble

Grab half your cookies and spread about 1 tablespoon of filling onto the flat side of each one. Then sandwich them with the remaining cookies and gently press to hold everything together.

Storage

Store your oatmeal cream pies covered in an airtight container, and they’ll keep in the fridge for up to 5 days.

Pumpkin Oatmeal Cream Pie FAQs

Made these for a fall gathering? A cozy night in? Either way, I want to hear about it! Leave a comment and a star rating below.

The Dip That Always Disappears First

Tex Mex Dip has shown up at family gatherings for as long as I can remember. It’s always the dish that gets cleaned out first. Some folks know it as a 7-layer dip, but either way, it’s delicious.

You start with beans, add guacamole, then a creamy sour cream mixture with a little taco seasoning mixed in. After that, it’s just piling on the toppings, like tomatoes, onions, olives, and cheese. That’s it. No cooking, little effort, and it tastes even better after chilling in the fridge for a bit.

If you want to change things up, you can swap out layers, add salsa, or use a different cheese, but honestly? The classic version never lets me down. You could even make my Tex Mex Chicken Casserole, Stuffed Zucchini Boats, Tex-Mex Style, and Tex-Mex Lasagna if you want similar flavors but something completely different!

Ingredients

• Ripe avocados
• Lemon juice (lime would be great too)
• Salt and black pepper
• Sour cream
• Mayonnaise
• Taco seasoning
• Bean dip (or refried beans)
• Green onions
• Tomatoes
• Black olives
• Shredded sharp cheddar cheese (or your favorite!)

How to Make a Delicious Tex Mex Dip

1. Make the Guacamole

We’ll start this dip with the guac. Peel and pit your avocados, then mash them in a medium bowl. Stir in the lemon juice, salt, and pepper.

3. Layer Your Dip

Next, spread your bean dip in the bottom of a large, shallow dish. Then top with the avocado mixture.

4. Chill & Serve

That’s it with the dip! Now all there’s left to do is cover and refrigerate it for at least 1 hour before serving.

Serve cold with tortilla chips. Snack on!

Storage

This Tex-Mex dip is best served the same day, but leftovers will keep in an airtight container up to 4 days. Just note: avocado will darken over time, so cover tightly with plastic wrap pressed directly on the surface before refrigerating.

Tex Mex Dip FAQs

If this dip made it to your table, let me know how it went! Leave a star rating and tell me your favorite layer in the comments below.

Fall Coffee Done Right at Home

I’m not usually one for flavored coffees, but I make an exception every fall when it’s pumpkin spice season. You’d think that after making desserts like my Pumpkin Cream Cheese Pie, Pumpkin Spice Cinnamon Rolls, and Pumpkin Crumb Cake, I’d get sick of pumpkin, but it’s quite the opposite.

The thing is, if you go to a coffee shop, you can easily pay over $5 for a single drink, which is just craziness in my book. And since my local Starbucks doesn’t offer a sugar-free version, I decided to make my own at home. And folks, it’s delicious.

Some homemade pumpkin spice lattes use pumpkin puree or real pumpkin, but we’re keeping it simple here with just 4 ingredients and 5 minutes of your time. Because I don’t know about you, but when I want my coffee, I want it now. I’ll tell ya, one sip of this rich, creamy, warmly spiced latte and you’ll never want to order one at the coffee shop again!

Ingredients

• Strong and unflavored brewed coffee
• Sugar-free pumpkin spice syrup
• Whole milk
• Cinnamon or pumpkin pie spice

How to Make a Sugar-Free Pumpkin Spice Latte at Home

1. Brew the Coffee

First, brew a cup of strong, unflavored coffee (whatever you have at home works) and fill your mug halfway.

2. Add Sugar

Next, add 2 tablespoons of sugar-free pumpkin syrup to the cup of coffee and stir well.

3. Froth Milk

In a different microwave-safe cup, heat the milk in the microwave until hot. Then, using a handheld milk frother, froth the milk until it’s nice and fluffy.

4. Sprinkle On Spice

For a finishing touch, sprinkle the top of the latte with cinnamon or pumpkin pie spice.

There you have it! A sugar-free pumpkin spice latte you can easily make and enjoy at home. I recommend serving it alongside my Pumpkin Spice Cupcakes for the perfect fall treat!

Skinny Pumpkin Spice Latte FAQs

Did you try this Skinny Pumpkin Spice Latte? I’d love to hear what you think! Drop a star rating and leave a comment below.