Ingredients For Salted Pretzel Caramel Brownies

• Unsalted butter
• Granulated sugar
• Packed brown sugar
• Large eggs
• Vanilla extract
• All-purpose flour
• Unsweetened cocoa powder
• Salt
• Caramel sauce
• Mini pretzel twists
• Flaky sea salt

How to Make Salted Pretzel Caramel Brownies

1. Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a little overhang on the sides for easy lifting later, and lightly spray with nonstick cooking spray.

2. Mix the Wet Base

In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.

3. Fold in the Dry Ingredients

Add the flour, cocoa powder, and salt. Use a rubber spatula to fold the dry ingredients gently into the wet mixture until just combined. Be careful not to overmix!

4. Layer and Top

Spread the thick brownie batter evenly into your prepared pan. Drizzle the caramel sauce all over the top, then generously sprinkle the crushed mini pretzel twists across the caramel layer.

5. Bake to Perfection

Bake for 35 to 40 minutes, or until the center is set and a toothpick inserted near the middle comes out with a few moist crumbs (not wet batter).

6. Cool and Finish

Allow the brownies to cool completely right in the pan. Finish with a light sprinkle of flaky sea salt over the top before slicing and serving.

Salted Pretzel Caramel Brownies FAQs

Similar Recipes

If you can’t get enough of rich, chocolatey bakes, you should definitely try my Éclair Icebox Cake or these decadent s’mores brownies next!

Check out the recipe card below and let me know how your salted pretzel caramel brownies turned out in the comments!

How to Make Cottage Cheese Oatmeal Muffins

1. Make the Oat Flour & Blend the Wet Ingredients

Preheat your oven to 425°F and line a 12-cup muffin pan with paper liners. Add the old-fashioned oats to your food processor and blend until they form a fine flour. Transfer the oat flour into a large mixing bowl.

To the now-empty food processor, add the cottage cheese, eggs, avocado oil, maple syrup, brown sugar, and vanilla. Process on high until completely smooth and creamy. 

2. Combine the Dry and Wet Ingredients

To the bowl with your oat flour, whisk in the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, and salt until evenly distributed.

Pour the creamy cottage cheese mixture into the dry ingredients. Use a spatula to gently fold everything together just until combined.

3. Portion and Top

Divide the thick batter evenly among your 12 prepared muffin cups (they will be almost full). Generously sprinkle the tops with mini chocolate chips and coarse sparkling sugar if you’re using it.

4. Bake to Perfection

Bake at 425°F for exactly 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F. Continue baking for 15–17 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Let them cool in the pan for 5 minutes, then transfer them to a wire rack so the bottoms don’t get soggy!

Cottage Cheese Oatmeal Muffins FAQs

Similar Recipes

If you’re loving all the breakfast treats that feel like dessert, you will definitely want to try making oatmeal raisin butterscotch bars or a batch of homemade toaster strudels!

Check out the recipe card below and let me know how your cottage cheese oatmeal muffins turned out in the comments!

A Southern Classic in Delicious Muffin Form

Get ready to dive into a scrumptious mashup: peach cobbler muffins! Think all the cozy vibes of an old-fashioned peach cobbler, but in muffin form for ultimate convenience. I just love serving these for get-togethers because folks can easily grab one and keep meandering around, chatting and catching up.

These little beauties are brimming with the sweetest peaches, a kiss of warm spice, and a crumbly streusel topping that’s pure Southern comfort! I love making these with the kids because the recipe is so straightforward. They make great little gifts too, just wrap them up in some cute packaging and share the love!

And if these muffins are a hit, make sure you try some of my other muffin recipes like Chocolate Cottage Cheese Oatmeal Muffins, Fresh Strawberry Muffins, and Apricot Muffins.

Recipe Ingredients

• Self-rising flour
• Brown sugar
• Quick-cooking oats
• Cinnamon
• Eggs
• Can of peaches
• Vanilla
• Vegetable oil

How to Make Peach Cobbler Muffins

1. Preheat the Oven

First, preheat your oven to 400°F and give your muffin pan a good spray with some cooking spray.

2. Mix Wet Ingredients

Drain your canned peaches really well and pop them into a bowl. Give them a rough chop with a knife.

3. Mix Dry Ingredients

In a separate large mixing bowl, add your brown sugar and flour.

4. Combine & Assemble

Once everything is all mixed, add the dry ingredients to the wet ingredients and stir it all up.

5. Bake

Bake for about 20 minutes, or until the muffins are lightly browned on top. When they come out, let them sit for about 5 minutes, then use a spoon to carefully go around all the edges before removing them from the pan to cool.

Serve them up and enjoy! Feeling extra peachy? Top with a scoop of peach ice cream for a truly indulgent treat.

Peach Cobbler Muffins FAQs

Storage

Store these peach cobbler muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, place them in the freezer for up to 3 months. Just let them thaw at room temperature when you’re ready to eat!

These muffins were made for sharing, and so are your thoughts! Leave a star rating and comment below to let us know how much you loved them!

A Fresh and Vibrant Summer Classic

I can’t get me enough of fresh and vibrant pasta salad in the summertime. From my Italian Pasta Salad and Ham Pasta Salad to my BLT Pasta Salad, there are all kinds of ways to make this classic cookout side downright delcious.

This Velveeta bowtie pasta salad is something I love to make during the spring and summer. It’s bright and creamy with just the right amount of tang and crunch from the veggies. The bowtie pasta really knows how to hold onto the flavor and dressing, making every bite taste like a little slice of heaven.

I sure can’t complain about how simple it is to make, either. I had just about everything I needed right at home, so it took no time at all. The hardest part is waiting for it to chill! But that just makes it perfect for making ahead.

Recipe Ingredients

• Salt and pepper
• Velveeta cheese
• Bowtie pasta
• Mayonnaise
• English peas
• Spicy brown mustard (use regular if you have it on hand!)
• Jar of pimentos
• Sweet pickle relish

How to Make Velveeta Bowtie Pasta Salad

Step 1. Cook the Pasta

Boil your pasta following the instructions on the package. Once it’s done, drain it in a colander and give it a rinse with cold water to cool it down quickly.

Step 2. Mix the Dressing

Next, grab a medium mixing bowl and stir all your other ingredients together.

Step 3. Add Macaroni & Chill

Once everything is well combined, give it a taste and add a little more mayo if you think it needs it. Place it in the fridge and let it chill for at least 1 hour before serving. The longer, the better!

Step 4. Serve & Enjoy

Give it a good stir before serving and enjoy! I love to serve this with a side of sweet tea brined grilled chicken and fluffy Southern cathead biscuits, washed down with some creamy frozen lemonade. It doesn’t get much more summery than that, does it?

Velveeta Bowtie Pasta Salad FAQs

Storage

Store your Velveeta bowtie pasta salad in an airtight container in the refrigerator for up to 3-4 days. I recommend eating it within this timeframe before it starts getting soggy.

What do you plan on cooking on the 4th? I’d love to hear your menu in the comments section and its a great opportunity for everyone to get more ideas, too!

Let’s Turn Those Graham Crackers into Cake Layers!

I love a from-scratch pastry cream, but sometimes you just need something quick and easy. Unlike heavy, warm bake recipes, this cool and creamy dessert is light and refreshing, making it the perfect treat to beat the heat!

When you first layer those crisp, regular graham crackers with the creamy vanilla filling, it might look like a simple layered pudding dish. But as the cake chills in the fridge, those dry crackers absorb moisture from the fluffy pudding. The combo is beautiful: the crackers soften completely, expanding into delicate, tender, cake-like layers.

If you love chocolate no-bake recipes, you will definitely want to try this No-Bake Oreo Cheesecake Pie or a batch of no-bake Scotcharoos!

Ingredients For Chocolate Éclair Icebox Cake

• Instant vanilla pudding mix
• Milk
• Whipped topping
• Graham crackers
• Chocolate topping
• Chocolate frosting

How to Make Chocolate Éclair Icebox Cake

1. Whisk the Creamy Vanilla Pudding

In a large bowl, whisk together the instant pudding mix and cold milk. Whisk until you see small bubbles and the mixture begins to thicken. Using a rubber spatula, gently fold in the thawed whipped topping to create a luscious, creamy vanilla filling.

2. Build the Base

At the bottom of your 13-inch pan, arrange a single layer of crackers. Feel free to break the crackers to make sure you cover the entire bottom in an even layer.

3. Alternate the Layers

Spread half of the pudding mixture evenly over the first graham cracker layer. Add a second layer of crackers on top of the pudding.

4. Spread the Chocolate Topping

Remove the metal lid and foil seal from your rich chocolate frosting. Microwave the tub for 15 to 20 seconds, just until it becomes a pourable chocolate glaze (be careful not to make it hot, or it will melt the pudding layer!). Pour the warm frosting over the top of the cake, spreading it smoothly to the edges.

5. Chill and Serve

Cover the pan with plastic wrap and refrigerate. After the chilling time is up, slice and serve this beautiful chocolate éclair cake cold.

Chocolate Éclair Icebox Cake FAQs

Check out the recipe card below and let me know what you think of this easy dessert in the comments!

Recipe Ingredients

• Self-rising flour
• White sugar
• Milk (or any type, including plant-based)
• Butter (unsalted or salted – up to you!)
• Canned peaches
• Ground cinnamon

How To Make Easy Old-Fashioned Peach Cobbler

1. Melt the Butter

First, we need to preheat your oven to 350°F and melt the butter.

Since there is no need to dirty up an extra dish, I just put it in my 8×8 baking dish and place it in the oven while it preheats.

3. Assemble

Once you have your melted butter, remove the baking dish from the oven. Then pour your batter on top of the butter and DON’T STIR.

They will sink down, and it will all be fine. Just distribute them as best you can, but don’t move them around once you set them down.

If you want, sprinkle about a tablespoon of sugar and another teaspoon of cinnamon over the top of your cobbler mixture before baking. Sometimes I do this, sometimes I don’t.

4. Bake the Cobbler

Bake this for 45 to 55 minutes or until it is nice and golden brown on top.

That’s it! All it took was a few steps and some simple ingredients, and you now have a delicious homemade peach cobbler.

Let it sit for at least 30 minutes after baking to ensure it thickens up nicely. To make things even peachier, serve it alongside my homemade peach ice cream. Enjoy!

Storage

While you can leave leftovers at room temperature for a few hours, I recommend storing your leftover peach cobbler in an airtight container in the fridge for up to 5 days. You can also freeze the cobbler for up to 3 months. Thaw it in the fridge, then reheat it in the oven or microwave.

Old-Fashioned Peach Cobbler FAQs

If this peach cobbler brought a little Southern comfort to your kitchen, I’d be so grateful if you could leave a star rating and a comment below! Let me know how it turned out for you.

The Magic of Fluffy Cornbread and Savory Beef

I used to think I had taco night figured out, but then I started topping my seasoned ground beef with a thick layer of cornbread batter instead of reaching for the usual hard shells. The first time I pulled this out of the oven, I knew there was no going back!

What makes this dish so irresistible is the incredible interplay of textures. Instead of standard taco shells that can get soggy or brittle, this dish relies on a thick, flavorful cornbread topping that bakes directly over the seasoned beef. As the casserole heats through, the cornbread infuses with the rich juices from the tomatoes and taco seasoning, creating a moist, tender crumb that perfectly balances the savory, slightly spicy ground beef mixture underneath. It is a wonderful recipe for picky eaters and the whole family because you can easily customize it with your favorite taco toppings. 

I don’t know about you, but I love adding cornbread to just about anything. I recommend checking out this cornbread chicken pot pie; I think you’ll really like it!

“We just tried this recipe, and it was great!!!”

Very easy and simple to make. Thanks! – Dean

Ingredients For Mexican Cornbread Casserole

• Milk
• Taco seasoning
• Vegetable oil (just a little bit)
• Egg
• Self-rising cornmeal mix
• Diced tomatoes
• Whole kernel corn
• Ground beef
• Shredded cheddar cheese

How to Make Mexican Cornbread Casserole

1. Prep and Brown the Meat

Preheat your oven to 400°F. Lightly coat an 8-inch baking dish with cooking spray and set it aside. Place a large skillet over medium heat (or medium-high heat) and add your ground beef. Cook ground beef until it is fully browned, breaking up any large chunks with your spoon. Drain off any excess grease.

2. Build the Savory Base

To the same skillet with the browned meat, add the taco seasoning, water, undrained diced tomatoes, and the drained whole kernel corn. Stir everything together well and bring the mixture just to a boil.

3. Mix the Cornbread Layer

In a small bowl, stir together the cornmeal mix, milk, egg, vegetable oil, and shredded cheddar cheese. Mix until well blended. Drop the cornbread mixture by spoonfuls over the top of the cheese and meat base. Don’t worry if it doesn’t form a perfectly smooth, thin layer; it will spread and puff up as it bakes!

4. Bake Until Golden 

Pop the dish into the preheated oven and bake for 30 to 35 minutes. You will know it is ready when the cornbread topping is beautifully golden brown, and a toothpick inserted into the center of the cornbread comes out clean.

Mexican Cornbread Casserole FAQs

Similar Recipes

If you love bringing easy casseroles and bold Mexican flavors to your dinner table, you will definitely want to try Mama’s taco casserole next time. And I can’t leave you without mentioning this incredible stuffed pepper casserole!

What did you think of this casserole recipe? I’d love to see what you’d rate this and hear your thoughts in the comments below!

Ingredients For Baked Velveeta Mac and Cheese

• Elbow noodles
• Whole milk
• Flour
• Butter
• Velveeta

How to Make Baked Velveeta Mac and Cheese

1. Cook the Pasta 

Heat oven to 350°F. Bring a large pot of salted water to a boil and cook your macaroni noodles until they are almost done (al dente). Drain well in a colander and set aside.

2. Build the Creamy Sauce Base 

In a microwave-safe bowl or medium saucepan, melt your butter (or margarine) in the microwave. Whisk in the flour and whole milk until smooth.

3. Melt the Cheese 

Pour your cubed Velveeta cheese directly into the milk mixture. Microwave the bowl in 30-second intervals over medium heat, stirring frequently, until the cheese sauce is completely melted, smooth, and creamy.

4. Bake 

Grease a 9×13 baking dish or casserole dish with cooking spray. Pour the cheesy mac into the dish, spreading it out evenly.

Place it in the oven and bake, uncovered, at 350°F for 20 minutes until bubbling and lightly golden on top. Allow it to sit at room temperature for about 5 minutes before serving so the sauce sets!

Baked Velveeta Mac and Cheese FAQs

Similar Recipes

Looking to switch things up for your next pasta night? Put away the baking dish altogether and try making a zesty, one-pot chili mac on the stovetop for a completely different flavor experience.

Once you pull this bubbly, golden masterpiece out of the oven, I’d love to hear how it went over at your house! Drop your thoughts in the comments section below and rate this recipe!

Easy Pan-Fried Meatloaf Burgers

I love me a classic meatloaf recipe just as much as the next gal, but when it’s barbecue season, I want almost everything wrapped in a bun.

So when the family was craving meatloaf, a little lightbulb went off in my head: why not make meatloaf burgers? Y’all, these are so tender and juicy on the inside with that perfect little crust on the outside, giving you that rich, savory flavor in every single bite!

These burgers are just as versatile as a whole loaf of classic meatloaf. You can serve them on hamburger buns with your favorite toppings, turn them into meatloaf sandwiches the next day, or brush them with a little BBQ sauce for a BBQ meatloaf burger that’ll give smash burgers a run for their money!

Recipe Ingredients

• Ground beef (lean meat or ground chuck)
• Tomato sauce (or ketchup)
• Quick oats (or bread crumbs)
• Eggs
• Chopped onion
• Chopped bell pepper
• Garlic powder
• Salt
• Black pepper

How to Make Meatloaf Burgers

1. Preheat the Skillet

Start by placing a large skillet over medium heat, then get ready to assemble your meatloaf burgers.

2. Mix It Up

In a large mixing bowl, combine ground beef, tomato sauce, breadcrumbs (or oats), eggs, onion, bell pepper, and seasonings. Use your hands for the best mix.

3. Shape the Patties

Next, form the mixture into 4 meatloaf patties, each shaped like a doughnut with a hole in the middle for even cooking.

4. Cook

Now place your burger patties on the preheated skillet and cook for about 5–7 minutes per side, until browned.

Add 1 cup of water, cover, and reduce to medium heat. Continue cooking for about 5 minutes, or until an instant-read thermometer reaches 160°F.

5. Serve

Place your patties on buns with ketchup, creamy coleslaw, or your favorite toppings.

Now dig in!

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave, air fryer, or skillet.

You can also freeze uncooked or cooked patties for up to 4 months. Thaw overnight in the fridge before cooking as instructed or reheat as mentioned above.

Meatloaf Burgers FAQs

Tried it? Loved it? Rate it! Let me and other readers know what you thought of this recipe by leaving a star rating and a quick comment.

Café Flavors Right at Home

Growing up, lunchtime usually meant quick deli meat sandwiches or standard grilled cheeses. But every now and then, we’d pull out the panini maker.

When you take a bite of this pesto chicken panini recipe, you get a beautiful contrast between the crisp, buttery outside of the bread and the warm, tender chicken breast inside. The brightness of the fresh basil leaves in the pesto cuts through the richness of the melted provolone cheese, while the fresh tomato adds just the right amount of juiciness so the sandwich never feels dry.

If you love a warm, melty sandwich like I do, boy, is this going to hit the spot! And if you’re looking for more quick, cozy meals, or maybe a side for your panini, you’ll love this creamy broccoli beer cheese soup! 

Ingredients For Pesto Chicken Paninis

• Sourdough bread
• Cooked chicken breast
• Basil pesto
• Provolone cheese
• Tomatoes
• Baby spinach leaves
• Softened butter

How to Make Pesto Chicken Paninis

1. Prep the Bread

Preheat your panini press or a heavy grill pan over medium heat. Lay your sourdough bread slices out on a clean work surface. Spread the softened butter evenly across the outside of the bread (the sides that will touch the hot iron). Flip the slices over and spread a generous tablespoon of basil pesto evenly on the inside of each slice.

2. Layer the Fillings

On four of the slices, start building your sandwich. Layer on one slice of provolone cheese, a half-cup portion of your cooked chicken, a couple of tomato slices, and a small handful of baby spinach leaves. Top the spinach with a second slice of cheese; this acts as the “glue” to keep the sandwich together.

3. Press Until Melty

Top each sandwich with the remaining bread slices, pesto side down (so the buttery side faces up). Place the sandwiches onto the hot panini maker. Close the lid and cook for 4 to 5 minutes, or until the bread is a deep golden brown and the cheese is completely melted.

No Panini Press? No Problem! If you are using a grill pan or cast-iron skillet, place the sandwiches in the pan, set a heavy skillet or a foil-wrapped brick on top of the sandwiches to weigh them down, and cook for about 2–3 minutes per side over medium heat before flipping.

4. Let it Rest

Remove the hot sandwiches from the heat and let the chicken rest for 1 minute on your cutting board before slicing diagonally. This brief pause gives the melty cheese a second to set up, so your fillings don’t slide out when you cut into it. Serve warm with a nice glass of Arnold Palmer!

Pesto Chicken Panini FAQs

What are some common mistakes to avoid when making pesto chicken?

The biggest slip-up is getting the sandwich soggy! If you use extra-juicy tomatoes or a pesto that has a lot of loose oil floating on top, that liquid will soak right into the bread and make it mushy. Another one is piling the chicken chunks too high or unevenly; if the meat is in giant mounds, the heat can’t get through to melt your cheese before the outside of the bread starts to burn.

What is the secret to a good panini?

It’s all about the bread texture and the “glue.” You want a sturdy, rustic bread like sourdough or a ciabatta roll that can handle being pressed without turning into a flat paper bag. The other trick is putting your cheese on both sides of the filling, one slice on the bottom and one on the top. It melts down around the chicken and veggies, acting as a delicious barrier that keeps everything locked into place when you cut it.

What pairs well with pesto chicken?

Since pesto has such a rich, bold flavor, it pairs beautifully with anything bright, crisp, or creamy. A simple side salad with a tangy vinaigrette cuts through the richness perfectly. If you want something warm and cozy to dip your sandwich into, you can’t go wrong with a classic bowl of tomato soup or a creamy broccoli cheese soup.

What cheese goes with chicken and pesto?

You want something that melts well but doesn’t completely overpower the fresh basil flavor. Provolone is a fantastic everyday choice because it’s mild and holds its shape well. If you want a classic, milky flavor with an incredible cheese pull, fresh mozzarella is tough to beat. Fontina, Gouda, or even a little crumbled goat cheese also work beautifully if you want to dress it up a bit!

Similar Recipes

If you’re looking to expand your easy lunch routine, take a look at my classic fried bologna sandwich with potato chips or this cozy, French onion soup that pairs perfectly with pressed sandwiches. And if it’s dinner you’re after, this sweet tea brined grilled chicken is bright, summery, and oh-so-delicious.

When you get a chance to press a batch of these pesto chicken paninis, please leave a star rating and a comment below to let me know how they turned out for you!

Never-Dry Oven BBQ Chicken Breast

Now, I’ve shared a sticky chicken recipe before on Southern Plate. However, the original recipe requires bone-in, skin-on chicken breast. The skin was key to helping the sticky sauce cling to the chicken.

I’ve since modified the recipe with a little trick (which will be revealed below) that makes it work with boneless skinless chicken breasts because we all know they are everyone’s favorite. They are easier (and often cheaper) to find these days. I personally always have them in my freezer. 

This BBQ chicken breast in oven recipe includes a sweet and tangy homemade BBQ sauce that’s going to blow you away! It includes an enticing combination of honey, brown sugar, soy sauce, garlic powder, and ketchup. The boneless sticky chicken comes out nice and moist and irresistibly saucy.

Recipe Ingredients

• Boneless, skinless chicken breasts
• Honey
• Brown sugar
• Ketchup
• Soy sauce
• Garlic powder
• All-purpose flour (self-rising flour will do just fine if that is what you have!)

How to Make BBQ Chicken Breast in the Oven

1. Preheat the Oven

Start by preheating your oven to 350°F and greasing a 9×13 baking dish.

2. Prepare BBQ Sauce

Next, place all of the BBQ sauce ingredients in a 2-cup measuring cup and stir well.

Then place this in the microwave or a small saucepot.

• If using the microwave: Heat for one minute and stir. Repeat in 30-second intervals, stirring after each, until smooth and well blended.
• If using a saucepot: Heat over medium heat, stirring often, until it becomes hot enough to blend together well with no lumps.

Pour just a bit of this wonderful sauce in the bottom of your prepared baking dish and spread to coat the bottom.

3. Add Chicken

Now place your flour in a shallow bowl. Press each side of each chicken breast into that so that it is lightly coated.

4. Bake

Place the chicken uncovered in the oven for 30 minutes.

Once done, take it out and carefully flip the chicken pieces over. Spoon more of that sauce from the pan over them, then pop it back in the oven for another 15-30 minutes, or until the chicken is cooked through. I like to baste it one more time while it’s in the oven.

5. Baste & Serve

Once it’s done, take it out and give it another good basting with that sauce (don’t put it back in the oven, though!). Let it sit for about five minutes, baste it one last time, and then it’s ready to serve.

Sides I Like to Pair with BBQ Chicken

I like to serve my baked chicken breast with yellow rice or mashed potatoes so you can spoon some of that delicious BBQ sauce over them! For an epic summer cookout feast, it would also be amazing with some baked Velveeta mac and cheese, loaded baked potato salad, or red beans and rice.

Storage

Store leftover boneless sticky chicken in an airtight container in the fridge for up to 4 days. Reheat in the microwave, oven, or air fryer until warm. You can also freeze them for up to 4 weeks; just be sure to thaw them in the fridge before reheating.

BBQ Chicken Breast in Oven FAQs

I hope your family and friends love this baked BBQ chicken breast recipe as much as mine does! Leave a rating and a comment below. I’d love to hear how it went!

Simple Ingredients for the Best Buttery Flavor!

Growing up, my grandmother always kept a ceramic jar on her counter that smelled faintly of vanilla and sweet cream. More often than not, it was filled with these exact cookies. They aren’t anything fancy, but they have a rich, purely buttery flavor that immediately puts a smile on my face. 

When you take a bite, you aren’t fighting through a ton of competing flavors or heavy spices. Instead, it’s just the clean sweetness of sugar blended with real, rich butter, rounded out by a heavy splash of good vanilla. Because we flatten the dough slightly with a glass before it hits the oven, you get this amazing contrast where the bottom and edges turn a beautiful light gold and get just a little bit crispy, while the middle stays wonderfully soft.

If you love a simple bake that’ll have your taste buds swooning, this is the one to keep in your recipe binder. And if you’re looking for more quick sweets, you’ll love these fluffy chocolate and raspberry beignets!

Ingredients For Old Fashioned Butter Cookies

• Unsalted butter
• Granulated sugar
• Large eggs
• Vanilla extract
• All-purpose flour
• Baking powder
• Salt
• Milk
• Coarse sugar (optional)
• Sprinkles (optional)
• Melted chocolate for dipping (optional)

How to Make Old Fashioned Butter Cookies

1. Cream the Base

Preheat your oven to 350°F. Line two large cookie sheets with parchment paper rather than using ungreased cookie sheets, which can cause the bottoms to scorch. In a large bowl, cream butter and granulated sugar together at medium speed. Take your time here; let it run for about three to four minutes until the mixture looks pale yellow, light, and fluffy. Beat in the large egg and the pure vanilla extract until the mixture is completely smooth.

2. Form the Cookie Dough

In a separate medium bowl, quickly whisk together your all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to your wet mixture, running your mixer on low speed just until a soft dough begins to form. Pour in the single tablespoon of milk and give it one final, brief stir to bring the dough together.

3. Shape and Flatten

Using a small cookie scoop, portion out tablespoon-sized pieces of dough and roll them into smooth, neat balls between your palms. Place cookies onto your prepared baking sheet, leaving about two inches of space between each one. Grab a drinking glass, dip the flat bottom into a little extra sugar so it doesn’t stick, and gently press down on each ball until it’s about a 1/4-inch thickness. If you’re using sprinkles or coarse sugar, press them gently into the tops now.

4. Bake and Cool

Bake for 10 to 12 minutes, keeping a close eye on the oven towards the end of the baking time. You want the edges to show just a hint of light golden brown while the centers stay nice and pale. Let the cookies rest on the hot pan for 5 minutes so they can set up, then transfer cookies to a wire rack to finish cooling completely.

Serve with your favorite cookie companion drink like milk or a fancier old-fashioned egg cream, and enjoy!

Old Fashioned Butter Cookies FAQs

Similar Recipes

If you’re filling up your baking calendar with more buttery goods, take a look at my buttery pear bundt cake or this soft, buttery apple crackle cake.

When you get a chance to bake a batch of these butter cookies, please leave a star rating and a comment below to let me know how they turned out for you!

Fluffy Biscuits With No Cutter Required!

If you’ve never experienced a true Southern biscuit, you are in for a treat! Growing up, making homemade biscuits was like a weekend ritual, and while I love me a delicate rolled biscuit, there is something so satisfying about fluffy cathead biscuits. Because you shape them by hand into large pieces instead of using a traditional biscuit cutter, they require less fussing and stay incredibly tender.

The best part about these giant buttermilk biscuits is just how many ways there are to eat them. You can split one open while it’s still steaming hot and smear it with homemade honey butter, pile it high with salty country ham, or do what my family does on Sunday mornings and smother the whole plate in a thick sawmill gravy. If you love quick breads that bring everyone running to the kitchen, this easy bread recipe is about to become your new favorite.

Ingredients For Cathead Biscuits

• All-purpose flour
• Baking powder
• Granulated sugar
• Salt
• Baking soda
• Unsalted butter, cubed
• Buttermilk
• Melted butter

How to Make Cathead Biscuits

1. Mix the Dry Ingredients

Preheat your oven to 450°F. Line a baking sheet with parchment paper, or lightly grease a 10-inch cast-iron skillet with a little bacon grease or butter. In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, and baking soda until fully combined.

2. Cut in the Butter

Drop your cubed, cold butter into the flour mixture. Using a pastry blender or your fingertips, quickly work the butter into the flour until it looks like coarse crumbs with some pea-sized pieces of butter still visible.

3. Add the Buttermilk

Pour the cold buttermilk into the bowl. Stir gently with a wooden spoon or butter knife just until a sticky, shaggy dough forms. Stop mixing the second the flour disappears!

4. Shape and Bake

Turn the dough onto a lightly floured surface and gently pat it into a thick rectangle about 1 inch thick. Divide the dough into 8 equal pieces and lightly shape each into a rough ball. Place them in your prepared skillet with the sides touching. Bake for 13–15 minutes until the tops are a deep golden brown. Remove and immediately brush with the melted butter.

Cathead Biscuits FAQs

Similar Recipes

If you want to build a full Southern breakfast spread, you have got to make my ham, cheese, and egg casserole, or these grab-and-go breakfast burritos if you like to take your morning meal on the go.

Once you’ve finished baking your batch of this cathead biscuit recipe, please leave a star rating and a review in the comments below to let me know what you think!

Ingredients For Fourth of July Chocolate Dipped Pretzel Rods

• Pretzel rods
• Candy melts
• Sprinkles (Red, White, and Blue)

How to Make Fourth of July Chocolate Dipped Pretzel Rods

1. Melt the Chocolate

Place your choice of chocolate or white candy melts into a microwave-safe container. Microwave on 15-second intervals, making sure to give it a good stir with a rubber spatula after each interval. This prevents the chocolate from scorching. Keep going until the mixture is completely smooth and liquid.

2. Dip and Coat

Carefully transfer the melted chocolate into a tall glass. Dip each pretzel rod about three-quarters of the way down into the smooth coating. Use a spoon to help guide the chocolate up the sides if needed, then gently tap off the excess drip.

3. Add the Patriotic Sparkle

While the chocolate is still warm and wet, hold the pretzel over a plate and shake enough sprinkles to cover the chocolate in a beautiful, thin layer.

Quickly add on some sprinkles, and then place the chocolate pretzel on parchment paper to set up.

4. Let It Set

Place the decorated pretzel rods in separate layers on a baking sheet lined with wax paper. Pop the whole tray into the freezer for 30 minutes (or leave them at room temperature for about an hour) until the candy coating has fully set. Serve and enjoy!

Fourth of July Chocolate Dipped Pretzel Rods FAQs

Similar Recipes

If you want an array of red, white, and blue treats for your holiday spread and want to skip the baking this year, give my patriotic cereal treats and Red, White, and Blue Spritzers a go!

If you loved making these easy patriotic recipes for the 4th of July, please leave a star rating and a review in the comments below to let me know how they turned out!

The Sweet & Tangy Sauce You’ll Put on Everything

Today, I’m bringing you a real rarity. In fact, it is pretty much unheard of outside of North Alabama. Even my husband (who is from a town in Georgia only four hours away) had never heard of it. A lot of folks in South Alabama have never heard of it.

I’m talking about Alabama white BBQ sauce. This is truly a regional thing, but also… a regional requirement. You’ll find white BBQ sauce on every menu, table, and piece of meat at every BBQ joint in North Alabama. Locals eat it with everything, from French fries and juicy smash burgers to chicken and tender BBQ ribs. My husband loves to smother his chicken with this stuff, and personally, I like to use so much that my food is always swimming in it!

This homemade white BBQ sauce has a uniquely sweet yet tangy flavor, thanks to the combination of mayonnaise, lemon juice, white vinegar, and sugar. Let me tell you, it truly is the perfect compliment to just about everything.

Recipe Ingredients

• Mayonnaise
• Black pepper
• Salt
• Lemon juice
• White vinegar (apple cider vinegar can be used as a substitute, or a mix!)
• Sugar (you can also use brown sugar, or a mix of both)

How to Make Alabama White Barbecue Sauce

To start, add your mayonnaise to a mason jar or small bowl. Then add the salt and pepper.

That’s all there is to it – you have just made Alabama white barbecue sauce!

Before you go wow your friends, get a French fry or a piece of chicken and give it a good dunking so you can be the first to taste it. YUM!

I could just live on this y’all, honest!

Storage

Pop the sauce in a mason jar or an airtight container and store it in the fridge for up to 4 days. But we all know it’s not gonna last that long! Luckily, it only takes 5 minutes to whip up another batch (or you can always simply double the recipe).

Alabama White Barbecue Sauce FAQs

From my kitchen to yours, I hope you enjoyed this recipe. Let me know by leaving a comment and a star rating!

Ingredients For Patriotic Punch Bowl Cake

• Angel food cake (from boxed cake mix)
• Vanilla pudding mix (you can use sugar-free vanilla pudding mix).
• Light or regular whipped topping
• Milk (any kind of milk, like almond milk, whole milk, 2%, or skim milk).
• Blueberries
• Strawberries

How to Make My Patriotic Punch Bowl Cake

1. Trim and Cut Your Cake

Slice all of the brown outer layer off of your angel food cake. Then, cut the cake into cubes. You can just tear it also if you want to.

I was gonna call it “crust,” but that kind of implies that it is hard and crusty, which it isn’t, of course! In fact, this brown part is the part you are supposed to eat while you make the rest of the cake because it’s so good and you really need to keep your energy up! No sense in wasting it anyhow.

2. Prepare Your Pudding

Place your milk in a small mixing bowl. Add your pudding mix and mix until well blended.

Once it’s blended, dump in your whipped topping. Mix that up until well blended and all prettified.

3. Mix Your Cake Base, Pudding, and Blueberries

Place 1/2 of your cake pieces in the bottom of your punch bowl and spread 1/3 of your pudding mixture over the top.

Put every blessed blueberry you got on top of that! Then, top with the remainder of your cake pieces and 1/3 more of your pudding mixture.

4. Layer Your Cake and Add The Toppings

Wash your strawberries and slice them. Now you’re going to take those strawberries and put them on top of your angel food cake pieces, just like we did the blueberries. Place strawberries over the second layer of the pudding mixture and cover with the remaining pudding mixture.

If you want, you can decorate the top with more berries. Cover and refrigerate for several hours or until ready to serve. This is great if made the night before, too!

Patriotic Punch Bowl Cake FAQs

Similar Recipes

If you want an array of red, white, and blue treats for your holiday spread and want to skip the baking this year, give my patriotic jello jars and no-bake patriotic cereal treats a go!

Once you’ve finished setting up your batch of these easy patriotic recipes for the 4th of July, please leave a star rating and a review in the comments below to let me know how they turned out!

The Easiest 4th of July Dessert

I’ve shared several fun and festive 4th of July recipes on Southern Plate, like patriotic Oreo cream cheese balls, punch bowl cake, and red, white, and blue spritzers, to name a few. This haystacks candy recipe fits right in, and I just know you’re going to love them.

It’s so quick and easy, using just four ingredients: chow mein noodles, cocktail peanuts, white chocolate/candy/almond bark, and red and blue sprinkles. All you have to do is melt the candy, combine it with the noodles and peanuts in a bowl, and then place the haystacks on a baking sheet to set. Add sprinkles and red and blue candy drizzle if you like. That’s it! 

I love that they don’t heat up my house or keep me in the kitchen for hours. This gives me more time to enjoy the festivities, which is a big bonus. If you can’t get enough of sweet and savory combinations, this recipe is for you. You’re going to love the flavor and texture of the noodles and salted peanuts combined with the sweet candy. I know I do!

Recipe Ingredients

• Chow mein noodles
• Cocktail peanuts
• White candy melts (or white almond bark)
• Patriotic sprinkles
• Red and blue candy melts (optional)

How to Make Old Glory Haystacks Candy

1. Mix Noodles & Peanuts

Let’s get started by lining a large cookie sheet with wax or parchment paper.

After that, place your chow mein noodles and peanuts (if you’re using them!) in a large bowl. Gently mix and set that aside.

2. Melt Chocolate

Now, melt your white candy melts or almond bark by placing them in a separate microwave-safe bowl. Microwaving in 45-second intervals, stirring after each, until smooth and creamy.

3. Coat & Sprinkle

Pour over the noodles and stir well to coat.

Let them sit at room temperature or in the fridge for at least 20 minutes until hardened before serving.

Serve as is or with a cute little American flag cupcake topper. Enjoy!

Storage

You can store the haystacks in a single layer in an airtight container in the fridge for up to 2 weeks.

They also freeze really well too. Place them in a single layer in a freezer-safe container for up to 3 months and let them thaw at room temperature before serving.

Old Glory Haystacks Candy FAQs

Did these haystacks make a star-spangled splash at your 4th of July party? Drop a rating and a comment to share your story!

Fun & Festive 4th of July Oreo Treats

These red, white, and blue Oreo cream cheese balls are guaranteed to brighten up any party. Along with my Patriotic Punch Bowl Cake and Red, White, and Blue Rice Krispie Treats, these Oreo balls are a year-round favorite. We had a lot of fun making this batch as a special salute to our flag for the 4th of July.

Fortunately, these Oreo balls (also known as Oreo truffles) are super quick and easy to make. The first step is to finely crush our cookies. Then we mix these Oreo cookie crumbs with the softened cream cheese to make our cookie dough. Shape the dough into balls, melt the different chocolate and candy flavors, then start dipping! Then you just have to patiently wait for them to set before you can enjoy these bite-sized 4th of July treats.

Trust me, the sweet flavor and creamy cookie crumb texture are SO addictive. I don’t know how people stop at one because I can’t! I love making these delicious patriotic truffles with the kiddos – just have them shape the dough into balls and dip each one into the melted chocolate.

Recipe Ingredients

• White sprinkles (optional)
• Oreo cookies
• Red chocolate melts
• Blue chocolate melts
• Almond bark or white chocolate chips
• Softened cream cheese (check out our homemade cream cheese recipe!)

1. Crush Your Oreos

To start, take one package of Oreo cookies and crush ’em up very fine (filling and all).

Sometimes I use a food processor for this step. If you don’t have one, you will need to put your cookies in a sealable bag and hammer the heck out of them or use a rolling pin.

2. Roll Cream Cheese Into Balls

Next, add your softened cream cheese to the crushed Oreo cookie crumbs and mix with an electric mixer.

3. Melt the Chocolate

Once you’ve got the balls made, place your red chocolate melts, blue chocolate melts, and almond bark (or white chocolate chips) in separate microwave-safe bowls and microwave them in 30-second intervals.

Stir each until melted and smooth.

4. Coat

Now dip each Oreo cream cheese ball into the melted almond bark until it is totally coated.

I use a fork to dunk and then pull them out, but toothpicks can work too.

5. Set & Serve

Once you have them all dipped, let them completely set (I like to chill them in the fridge for another 30 minutes). If you are using them for a holiday like Memorial Day or the 4th of July, you can arrange them like the flag above, or however your imagination tells you to!

Be careful, they won’t last long. One batch will make about 60-70 balls. Enjoy!

Storage

You can store your Oreo truffles in an airtight container in the fridge for up to 3 weeks and in the freezer for up to 3 months. They make great gifts!

Patriotic Oreo Cream Cheese Balls FAQs

Check out these other patriotic treats:

• Patriotic Jello Jars
• Red, White, and Blue Patriotic Dishes!
• Patriotic Cereal Treats
• Fourth of July Chocolate Dipped Pretzel Rods

Did you whip up a batch for the 4th of July? Tell me all about it in the comments, and don’t forget to leave a star rating!

8. Red, White, and Blue Rice Krispie Treats

Same buttery marshmallow goodness, but now with a patriotic twist! Just stick Rice Krispie treats on popsicle sticks, dip them in blue candy melts, and top them off with red and white sprinkles. So easy and so festive!