Why This Roast Turkey Breast Works

Rubbing half the seasoned butter under the skin puts the garlic, thyme, rosemary and sage right against the meat, so the flavor goes all the way through instead of sitting on the surface. The rest of the butter and a drizzle of olive oil on the outside help the skin brown.

Roasting at 375°F is hot enough to crisp the skin, and the cup of broth in the pan keeps the drippings from scorching while the turkey cooks.

Helpful Tips Before You Start

• Make sure the turkey breast is fully thawed before it goes in the oven.
• Pat it completely dry so the skin can brown.
• Use a meat thermometer. Cooking time depends on the size of your breast, and it’s done at 165°F in the thickest part, without touching the bone.
• If the skin browns too quickly, lay a loose sheet of foil over it and keep roasting.
• Let it rest 15 to 20 minutes before slicing so the juices stay in the meat.

How to Make Oven Roasted Turkey Breast

1Dry the turkey breast

Preheat the oven to 375°F. Pat the turkey breast dry all over with paper towels and set it skin-side up in a roasting pan.

2Make the herb butter

Stir the softened butter, minced garlic, thyme, rosemary, sage, salt, pepper and paprika together in a small bowl until it’s evenly mixed.

3Butter under and over the skin

Gently loosen the skin with your fingers without tearing it. Spread about half the herb butter under the skin, right on the meat, then rub the rest over the outside.

4Drizzle with olive oil

Drizzle the olive oil over the buttered skin. This helps it brown evenly in the oven.

5Add the onion and broth

Tuck the quartered onion around the turkey and pour the broth into the bottom of the pan, not over the skin.

6Roast to 165°F

Roast uncovered for 1 1/2 to 2 1/2 hours, until a thermometer in the thickest part of the breast reads 165°F without touching the bone. If the skin gets dark before it’s done, tent it loosely with a sheet of foil.

7Rest and slice

Move the turkey to a cutting board, cover it loosely with foil and let it rest 15 to 20 minutes. Slice across the grain and serve with the pan juices or gravy.

Roast Turkey Breast Beyond Thanksgiving

A turkey breast is a lot easier to handle than a whole bird, so it works for Christmas dinner too. Set it next to green bean casserole and a basket of homemade dinner rolls, then look through our Christmas recipes for the rest of the menu.

It also makes a nice Sunday supper when you want something that feels a little special without a holiday attached. Roast it on the weekend with easy homemade biscuits and whatever vegetable you have on hand, then slice the leftovers thin for sandwiches during the week.

Any extra turkey goes right into turkey hash, and chopped turkey can stand in for the chicken in cornbread chicken pot pie or chicken salad.

More Thanksgiving Recipes

• Southern squash casserole and broccoli casserole with Ritz topping for the casserole table
• Meme’s mashed potatoes to go under the gravy
• Sweet potato casserole with marshmallows
• Easy creamed corn and hash brown casserole
• Homemade cranberry sauce to serve with the turkey
• Southern sweet potato pie, pecan pie and pumpkin cream cheese pie for dessert
• Freezer apple pie you can make weeks ahead
• Thanksgiving appetizers to set out while the turkey rests
• More Thanksgiving side dishes and all of our Thanksgiving recipes

Why This Broccoli Casserole Works

The sauce does double duty. Cream of mushroom soup and mayonnaise make it rich and creamy, and two beaten eggs help it set up as it bakes, so you get neat spoonfuls instead of broccoli swimming in sauce. Most of the cheddar goes into the sauce and the rest goes on top, which means you get cheese in every bite and a melty layer right under the crackers.

Tossing the crushed Ritz crackers in melted butter before they go on is what gives you that crisp, golden top. Dry crackers sprinkled straight on tend to stay pale.

Helpful Tips Before You Start

• Drain the broccoli really well after cooking. Extra water is what makes a broccoli casserole runny.
• Cook the broccoli only until it’s just tender, since it keeps cooking in the oven.
• Crush the crackers right in the sleeve or in a bowl with your hands. You want small pieces with a few bigger crumbs for crunch.
• To make it ahead, assemble the broccoli mixture in the baking dish, cover it and refrigerate it. Add the cracker topping just before baking.

How to Make Southern Broccoli Casserole

1Get the dish ready

Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.

2Cook and drain the broccoli

Cook the frozen broccoli according to the package directions until just tender, then drain it well.

3Stir up the cheese sauce

In a large bowl, stir together the cream of mushroom soup, mayonnaise, eggs, 1 1/2 cups of the cheddar, onion, garlic powder, salt and pepper.

4Fold in the broccoli

Add the drained broccoli and gently stir until every piece is coated.

5Spread it out and add cheese

Spread the broccoli mixture evenly in the baking dish and sprinkle the remaining 1/2 cup of cheddar on top.

6Make the Ritz topping

In a small bowl, toss the crushed Ritz crackers with the melted butter, then sprinkle them evenly over the casserole.

7Bake and rest

Bake uncovered for 25 to 30 minutes, until it’s hot and bubbly and the cracker topping is golden brown. Let it rest for 5 to 10 minutes before serving.

Easy Ways to Change It Up

• Broccoli rice casserole: A lot of Southern families stir cooked white rice in with the broccoli to make it heartier. Fold it in with the broccoli in step 4.
• Fresh broccoli: Use about 6 cups of fresh florets, steamed or blanched until just tender and drained well.

More Southern Casserole Recipes

• Fresh and Creamy Green Bean Casserole
• Cheesy Ritz Squash Casserole
• Cheesy Hashbrown Casserole
• Broccoli Cheese Cornbread
• Loaded Broccoli Cheese and Bacon Soup

Why This Kielbasa and Potato Skillet Works

The potatoes go in first and get a 10-minute head start in the oil, so they’re nearly tender by the time the other vegetables and sausage join them. Once everything’s in, a lid and lower heat let the potatoes finish by steaming instead of scorching.

Kielbasa is already fully cooked, so it only needs to heat through and brown. I scoot the vegetables to one side of the skillet and give the sausage its own spot on the hot pan, which gets those browned edges that make every bite taste better.

Helpful Tips Before You Start

• Cut the potatoes into small, even pieces so they cook through in the skillet.
• Use a large skillet. Crowding the pan steams everything instead of letting the potatoes brown.
• Wilt in a handful of spinach or kale at the end if you want more greens.
• For a different flavor, whisk 2 tablespoons brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard and 1/2 teaspoon dried thyme and stir it in instead of the Season All.

How to Make Kielbasa and Potatoes in a Skillet

1Chop the Potatoes

Heat about 4 tablespoons of oil in a large skillet over medium-high heat while you wash and chop the potatoes into bite-sized pieces.

2Cook the Potatoes

Add the potatoes to the hot oil and cook for about 10 minutes, stirring often.

3Add the Vegetables

Chop the bell pepper, onion and tomato while the potatoes cook, then add them to the skillet and cook about 5 minutes more.

4Season Generously

Sprinkle the skillet generously with Season All and stir it in.

5Brown the Kielbasa

Push the vegetables to one side, add the sliced kielbasa to the empty side and let it heat through and brown for about 5 minutes, then stir everything together.

6Cover and Steam

Cover the skillet with a lid, lower the heat to medium-low and cook until the potatoes are fork-tender, 5 to 10 minutes.

7Season Again and Serve

Give it one more sprinkle of Season All and serve it warm. It’s just as good cold the next day.

More Easy Skillet Suppers

• Ground beef and vegetables garden skillet supper
• Creamy chicken skillet with pasta
• Skillet lasagna
• One-skillet chili bake
• Chicken broccoli skillet with pimento cheese sauce
• Okra and tomatoes with bacon
• Crockpot smoked sausage and beef stew

Kielbasa and Potatoes FAQs

Is kielbasa already cooked?

Store-bought kielbasa is fully cooked and smoked, so in this skillet you’re really just heating it through and browning it, which takes about 5 minutes.

What is Season All?

Season All is an all-purpose seasoned salt blend with salt, paprika, onion, garlic, black pepper and celery seed. It’s inexpensive, the generic brands work just as well as the name brand, and I also use it on easy hamburger steaks.

Can I add cabbage to this skillet?

Sliced green cabbage is a good addition. Add it with the peppers and onions and give it a few extra minutes under the lid so it softens.

Thanksgiving Dips and Spreads

A couple of good dips and a sleeve of crackers go a long way with a hungry crowd.

1Cranberry Jalapeño Cream Cheese Dip

1

Sweet, Tangy, and Creamy Cranberry Jalapeño Cream Cheese Dip

This Cranberry Jalapeño Cream Cheese Dip is a festive Southern favorite made with tart cranberries, a little jalapeño heat, and a creamy cream cheese base. It’s an easy make-ahead dip that’s perfect for holiday parties, potlucks, and New Year’s gatherings!

Check out this recipe

Sweet, tangy cranberries with a little jalapeño heat spooned over cream cheese. It looks festive and chills ahead, so it’s ready to go.

2Spinach Artichoke Dip

2

Creamy, Cheesy Spinach Artichoke Dip

This spinach artichoke dip is rich, bubbly, and loaded with flavor. A classic crowd-pleaser that’s quick to make and always the first dish gone!

Check out this recipe

Rich, bubbly and cheesy, this hot dip serves about 8 and bakes in about 35 minutes.

3Classic Knorr Spinach Dip

3

Classic Knorr Spinach Dip

This classic Knorr spinach dip stirs together frozen spinach, sour cream, mayonnaise, green onions, and Knorr Vegetable Recipe Mix in about 15 minutes. Chill it for at least 2 hours, then serve it with crackers, chips, vegetables, or in a bread bowl.

Check out this recipe

The classic cold spinach dip makes about 4 cups and tastes best after a couple of hours in the fridge.

4Baked Brie

4

Baked Brie

Follow my easy step-by-step guide to learn how to bake brie with lots of delicious toppings, including honey, sliced almonds, dried cherries, and fresh rosemary.

Check out this recipe

Warm, melty brie with sweet toppings, ready in about 15 minutes.

5Spicy Pimento Cheese

5

Spicy Pimento Cheese

This old-fashioned spicy pimento cheese recipe is a delectable Southern dip or sandwich spread made with hot sauce, cayenne pepper, pimentos, cheese, and mayo.

Check out this recipe

Old-fashioned pimento cheese with a little kick, perfect with crackers or celery.

6Pumpkin Pie Dip

6

Creamy, Delicious Pumpkin Pie Dip

Pumpkin Pie Dip is a sweet, creamy blend of pumpkin, cream cheese, powdered sugar, cinnamon, and ginger that tastes just like pumpkin pie filling. It’s fast, festive, and perfect for dipping everything from gingersnaps to apple slices.

Check out this recipe

A sweet pumpkin dip for gingersnaps and apple slices that doubles as dessert.

Meatballs, Sliders and Party Bites

When the game is on before dinner, heartier bites keep folks happy.

13Cranberry Sauce Meatballs

13

Cranberry Sauce Meatballs

Cooked in a rich cranberry sauce with sweet, spicy, and savory flavors, these cranberry sauce meatballs are the perfect easy-peasy holiday party appetizer.

Check out this recipe

Meatballs simmered in a sweet and savory cranberry sauce, ready in about 30 minutes.

14Little Smokies Pigs in a Blanket

14

Little Smokies Pigs In A Blanket

All you need is 2 ingredients to make the perfect Southern comfort food dish and appetizer: little smokies pigs in a blanket wrapped in flaky crescent rolls.

Check out this recipe

Little smokies wrapped in crescent dough. One batch makes about 40 and they bake in about 20 minutes.

15Sausage Pinwheels

15

Sausage Pinwheels

This is probably one of the easiest recipes you could whip up. Made with just two ingredients, these flavorful sausage pinwheels are perfect for breakfast, game day, appetizers, or just a good hearty snack.

Check out this recipe

Sausage rolled up in crescent dough and sliced into a dozen pinwheels.

16Ham and Swiss Sliders

16

Ham and Swiss Sliders

Take ham and cheese sliders to the next level with ham and Swiss sliders on Hawaiian rolls, with a flavorful buttery mustard sauce on top.

Check out this recipe

Warm ham and Swiss sliders on soft rolls. One pan makes 12.

Tips for Thanksgiving Appetizers

• Pick two or three appetizers, not ten. Dinner is the main event.
• Choose make-ahead options like cheese balls, deviled eggs and cold dips so the oven stays free.
• Plan on a few bites per person if dinner follows within an hour or two.
• Set appetizers away from the kitchen so guests gather somewhere else.

Thanksgiving Appetizers FAQs

What appetizers can I make ahead for Thanksgiving?

Cheese balls, deviled eggs, pimento cheese, cranberry jalapeño dip and Knorr spinach dip can all be made the day before.

How many appetizers do I need for Thanksgiving?

Two or three is plenty when a big dinner follows. Pick one dip, one cheesy bite and something light.

What are easy Southern Thanksgiving appetizers?

Deviled eggs, cheese balls, pimento cheese, sausage balls and pigs in a blanket are Southern favorites that are easy to make.

Why These Pizza Subs Work for Make-Ahead Meals

Cooking the beef right in the pizza sauce until it’s bubbly gives you a thick, meaty filling that stays put in the bun instead of soaking through. I like a sturdy sub roll here for the same reason. Thinner bread gets soggy after a day in the fridge, but a good hoagie-style roll holds up for days.

Buying rolls that aren’t sliced lets you cut them like a hot dog bun, not quite all the way through, so the filling stays tucked inside when you wrap them.

Helpful Tips Before You Start

• Drain the beef well before the sauce goes in so the filling isn’t greasy.
• Sautéed onions and bell peppers are a good addition to the skillet along with the beef.
• Set up an assembly line: slice all the rolls, fill them all, top them all with cheese, then wrap.
• For a crisp bun, unwrap the sub, open it up and run it under the broiler or in the air fryer for a few minutes.

How to Make Pizza Subs

1Cook the Beef in Pizza Sauce

Brown the ground beef in a large skillet over medium-high heat, breaking it up as it cooks, and drain off the grease. Stir in both jars of pizza sauce and cook on medium until bubbly.

2Slice the Rolls

Slice each roll like a hot dog bun, stopping before you cut all the way through.

3Fill with Beef

Spoon the beef mixture into each roll.

4Top with Mozzarella

Pile shredded mozzarella over the filling.

5Wrap Each Sub

Wrap each sub tightly in plastic wrap and tuck the ends underneath.

6Store and Reheat

Slide the wrapped subs back into the bag the rolls came in and refrigerate. When you want one, unwrap it and microwave for about a minute.

More Easy Sandwiches and Subs

• Easy sloppy joes
• Loose meat sandwiches
• Hot baked Italian turkey subs
• Easy oven-baked French dips
• Ham and Swiss sliders on Hawaiian rolls
• Stuffed pizza sticks

Pizza Subs FAQs

How long do pizza subs keep in the fridge?

Wrapped tight and stored in the roll bag, they keep for up to 4 days, which covers a long weekend or most of a school week of lunches.

Can I freeze pizza subs?

They freeze well for up to 3 months. Thaw them overnight in the fridge, then reheat in the microwave, oven or air fryer. A little garlic butter brushed on before reheating gives them a garlic bread finish.

Can I use crescent rolls instead of sub rolls?

Crescent dough works for a smaller, thinner version if you’ll eat them right away. For make-ahead subs, I stick with thick rolls because the sauce doesn’t seep through in the fridge.

Why These Pizza Pinwheels Hold Together

Leaving about an inch of bare dough along both long edges gives the sauce somewhere to go when you roll, so it doesn’t squeeze out the ends, and that clean edge seals the log shut. Chopping the toppings small matters too. Big pepperoni slices and chunky peppers tear the dough and make the pinwheels fall apart when you slice them, so I cut the pepperoni into quarters and dice the pepper fine.

Baking at 425°F gets the outside golden in 10 to 15 minutes while the cheese inside melts, and spacing them 2 inches apart lets the edges brown instead of steaming.

Helpful Tips Before You Start

• Lay a sheet of parchment paper on the counter before you flour it, and cleanup is just folding up the paper.
• For even slices, cut the log in half first, cut each half in half, then cut each of those sections into thirds. That gives you 12 matching pinwheels.
• A pizza cutter or serrated knife works for slicing, and a loop of kitchen string or unflavored dental floss pulled across the log gives you a clean cut without squashing it.
• Swap in any pizza toppings your family likes. Just chop them small enough to roll.

How to Make Pizza Pinwheels

1Prep the Pan

Preheat the oven to 425°F and spray a baking sheet with nonstick spray.

2Roll Out the Dough

Lightly flour your counter, unroll the pizza crust and roll it into a 12 by 16-inch rectangle.

3Add the Sauce

Spread the marinara evenly over the dough, leaving about an inch bare along both long edges.

4Season It

Sprinkle the Italian seasoning evenly over the sauce.

5Add the Cheese

Scatter the mozzarella over the sauce.

6Add the Toppings

Top with the pepperoni, bacon, green pepper and parsley.

7Roll It Up

Starting at one long edge, roll the dough up tightly into a log, keeping the toppings tucked in as you go.

8Slice

Cut the log into 12 one-inch pinwheels with a pizza cutter or serrated knife.

9Arrange on the Pan

Set the pinwheels on the prepared baking sheet about 2 inches apart.

10Bake

Bake for 10 to 15 minutes, until the tops are golden brown. Let them cool for 2 to 3 minutes before moving them.

More Easy Pizza Snacks

• Stuffed pizza sticks
• Air fryer pizza rolls made from scratch
• Two-ingredient sausage pinwheels
• Pretzel dogs
• Cheesy pull-apart bread wreath
• Easy pizza pasta casserole with pepperoni

Pizza Pinwheels FAQs

Can I make pizza pinwheels ahead?

Roll and slice the pinwheels, set them on the baking sheet, cover tightly and refrigerate for a few hours. Bake them straight from the fridge, adding a minute or two if the centers need it.

Why did my pinwheels unroll in the oven?

Usually the log wasn’t rolled tightly or the seam didn’t seal. Leave that inch of bare dough along the edge, roll snug and pinch the seam closed before you slice.

Can I use crescent dough instead of pizza crust?

A sheet of crescent dough works and makes a softer, flakier pinwheel. Press the seams together well and start checking them a few minutes early.

Why This Chocolate Frosting Turns Out So Smooth

Cocoa powder clumps easily, so the frosting gets mixed in two stages. The butter, cocoa, one cup of the powdered sugar and just two tablespoons of milk get beaten together first. It starts out lumpy and very thick, but stick with it and it turns smooth, which works the cocoa lumps out before you add the rest of the sugar and milk.

The kind of cocoa you use changes the flavor. Regular unsweetened cocoa gives you a classic milk chocolate frosting, and Dutch process cocoa makes it darker and richer, more like a dark chocolate buttercream.

Helpful Tips Before You Start

• Make sure your cake, cupcakes or brownies are completely cool before frosting, or the butter will melt and the frosting will slide.
• I’ll confess I don’t always hunt for a tablespoon. Three capfuls from the milk jug comes out to about two tablespoons, though measuring is the more accurate way to go.
• If the frosting is too thick, beat in milk a teaspoon at a time. If it’s too thin, add powdered sugar a tablespoon at a time.

How to Make Chocolate Frosting with Cocoa Powder

1Start with Butter and Sugar

Add the softened butter and 1 cup of the powdered sugar to a large mixing bowl.

2Add Cocoa and a Splash of Milk

Add the cocoa powder and 2 tablespoons of milk.

3Beat Until Smooth

Beat with a hand or stand mixer until the mixture is smooth with no lumps of cocoa. It will be very thick at this point.

4Add the Rest of the Sugar and Milk

Add the remaining 2 cups of powdered sugar and 4 tablespoons of milk.

5Finish with Vanilla

Beat in the vanilla until the frosting is silky and creamy. Taste it and add a pinch of salt if it needs it.

6Frost and Enjoy

Spread the frosting over your cooled cake, cupcakes or brownies, and don’t forget to lick the beaters.

More Homemade Frostings and Icings

• Foolproof 7-minute frosting
• Old-fashioned peanut butter icing
• Red velvet cupcakes with cream cheese frosting
• Rolo cupcakes with brown butter frosting
• Peanut butter cake with peanut butter frosting
• Royal icing for sugar cookies

Chocolate Frosting FAQs

What’s the difference between chocolate frosting and chocolate icing?

It comes down to thickness. Icing is thinner and usually poured or drizzled like a glaze, while frosting like this one is thick and fluffy thanks to the butter, so it spreads and holds its shape.

Why is my chocolate frosting lumpy?

Usually the butter was too cold or the cocoa went in all at once. Beating the cocoa with just part of the sugar and milk first, like this recipe does, works the lumps out before the frosting gets too stiff.

How much does this frosting cover?

It frosts about 12 cupcakes, the top of a one-layer 9×13-inch cake or a full pan of brownies. Double it for a two-layer cake.

Why the Ranch Packet Matters

Taco seasoning alone makes a good soup, but the ranch dressing mix is what gives this one its savory, slightly tangy depth and keeps folks asking what’s in it. The two packets season everything at once, so there’s no measuring spices.

Leaving the cans undrained matters too. The liquid from the beans, corn and Ro-Tel becomes the broth, along with a cup and a half of water, so the soup ends up thick and hearty instead of watery.

Helpful Tips Before You Start

• Don’t drain any of the cans. That liquid is the broth.
• If your beef is already cooked, the soup is ready as soon as it has simmered for 15 minutes.
• Ground turkey or shredded rotisserie chicken can stand in for the beef.
• For the crock pot, brown the beef and onion first, then cook everything on low for 5 to 6 hours.

How to Make Easy Taco Soup

More Easy Soups and Taco Night Favorites

• Crock pot chili
• Chicken tortilla soup
• Pizza soup
• Easy creamy tortellini soup
• Taco tater tot casserole
• Fiesta taco salad
• Sweet potato and black bean tacos
• Crock pot chicken fajitas

Taco Soup FAQs

Do you drain the beans and corn for taco soup?

Leave every can undrained. The liquid from the beans, corn and Ro-Tel is a big part of the broth, and draining them leaves you with a thin, bland soup.

Can I make taco soup in a slow cooker?

It works well in a slow cooker, it just takes longer. Brown the beef and onion first, add everything to the crock pot and cook on low for 5 to 6 hours.

How do I make taco soup thicker?

Let it simmer uncovered for an extra 10 minutes, or mash a few of the beans against the side of the pot with a spoon before serving.

Why Frozen Bread Dough Works for Cinnamon Rolls

A loaf of frozen white bread dough is a plain yeast dough, so it rises and bakes up soft and fluffy just like a scratch dough would. You get to skip the measuring and kneading, but you still need to plan for the waiting, about an hour for the loaf to thaw and two to four hours for the rolls to rise, depending on how warm your kitchen is.

One loaf rolls out to about 9 by 16 inches. My from-scratch version rolls out to about 16 by 21, so these have a few less spirals, but they taste just the same.

Helpful Tips Before You Start

• Give the loaf about an hour on a plate at room temperature, and poke the center now and then to make sure it’s thawed all the way through before you roll it.
• I always roll the dough out on a sheet of waxed paper because cleanup is so much easier.
• Stop the filling about half an inch from the edges so the log seals when you roll it up.
• A serrated knife cuts clean one-inch slices without squashing the spirals.
• For a warm spot to rise in winter, heat the oven to 150°F, turn it off and set the covered rolls inside with the door cracked for about 30 minutes, then close it until they’ve doubled.

How to Make Easy Cinnamon Rolls

1Thaw the Dough

Set the loaf of frozen bread dough on a plate at room temperature until it’s completely thawed, about an hour.

2Mix the Filling

In a small bowl, stir together the brown sugar and cinnamon.

3Roll Out the Dough

On a floured surface, roll the thawed dough into a rectangle about 9 by 16 inches.

4Butter and Fill

Spread half of the softened butter over the dough, then sprinkle the cinnamon sugar over it and pat it down lightly, leaving a half-inch border.

5Roll Into a Log

Starting at a long side, roll the dough up into a log and press the seam lightly to seal it.

6Slice the Rolls

Use a serrated knife to cut one-inch slices and set them in a greased 9×13-inch baking dish.

7Let Them Rise

Cover the dish with plastic wrap and set it in a warm spot until the rolls double in size, two to four hours. In summer mine have risen on the deck in about an hour and a half, and in winter I set them on top of the washing machine while the dryer runs.

8Bake

Remove the plastic wrap and bake at 400°F for about 15 minutes, until golden brown.

9Make the Icing

Beat the cream cheese, the rest of the butter, the powdered sugar and a little cinnamon until smooth and creamy. That pinch of cinnamon gives the icing a bit of oomph.

10Ice and Serve

Spread the icing over the warm rolls. When I’m serving them straight from the oven, I let everybody ice their own.

More Sweet Rolls and Cinnamon Treats

• Easy stuffed cinnamon rolls
• Apple cinnamon rolls with brown butter maple icing
• Upside-down cranberry pecan cinnamon rolls
• Pumpkin spice cinnamon rolls
• Easy orange rolls
• Apple pie cinnamon roll monkey bread
• Cinnamon roll French toast bake
• Overnight pull aparts
• Cinnamony stuffed French toast sticks

Easy Cinnamon Rolls FAQs

How do I make cinnamon roll dough from scratch?

This dough replaces the loaf of frozen bread dough, and everything else stays the same, except you’ll roll it out to about 16 by 21 inches.

• 1 cup lukewarm milk
• 2 large eggs, at room temperature
• 1/3 cup unsalted butter, cut up
• 4 3/4 cups all-purpose flour
• 1 3/4 teaspoons salt
• 1/2 cup sugar
• 2 1/2 teaspoons instant or bread machine yeast

Add everything to a bread machine in the order listed and run the dough cycle, checking after about 10 minutes and adding a little flour or water until it’s smooth, not too sticky and not too dry. Without a bread machine, stir everything together in a large bowl, knead on a lightly oiled surface for five to eight minutes until smooth, then let it rise in an oiled, covered bowl in a warm place for about an hour, until it’s nearly doubled.

Why didn’t my cinnamon rolls rise?

A cool kitchen is almost always the reason, since frozen bread dough rises slowly when it’s cold. Give them more time, or use the warm oven trick in the tips above.

Can I use store-bought frosting?

Store-bought frosting works in a pinch. For a change from cream cheese icing, whisk 1 cup of powdered sugar with 2 tablespoons of strong coffee for a quick coffee glaze.

Ingredients for Cinnamon Candy Apples

• Apples: Small, firm apples are easiest to coat and easiest to eat. I like tart Granny Smith apples because they balance the sweet shell, but a crisp red apple like Honeycrisp, Fuji, or Jonagold works well too.
• Red Hot candies: These melt into the syrup and flavor the whole coating. Any cinnamon candy like Red Hots will do the job.
• Light corn syrup: It helps keep the sugar from crystallizing so the shell turns out smooth and glassy instead of grainy. Golden syrup works too.
• Red food coloring: I don’t measure it too carefully and just give it a good splash. The Red Hots add plenty of color on their own.
• Sticks: If you can’t find candy apple sticks, look in the kids’ craft section for wooden craft sticks or grab wooden skewers from the grilling aisle. I’ve even used forks from my kitchen drawer, and when you’re done they go right in the dishwasher.

You’ll find the full amounts in the recipe card below.

How to Make Candy Apples at Home

1Prep the Apples

Wash and dry the apples, then twist off the stems by holding the stem in one hand and the apple in the other. Push a wooden stick about halfway into each apple through the stem end, and set them next to a greased baking sheet or buttered parchment paper.

2Stir Together the Candy Syrup

Add the sugar, light corn syrup, water, Red Hots, and red food coloring to a heavy medium saucepan and give it a gentle stir just to combine.

3Boil to 290°F Without Stirring

Clip on a candy thermometer and bring the syrup to a boil over medium heat. Keep cooking without stirring until it reaches 290°F, about 20 to 25 minutes, then move the pan off the heat and onto a hot pad.

4Dip and Swirl

Working quickly, dip an apple into the hot candy and swirl it until it’s evenly coated, then hold it over the pot for a few seconds so the extra can drip off. If the candy starts to thicken before you’re done, set the pan over very low heat for a minute.

5Let Them Set

Set each apple on the prepared pan and let them cool for at least an hour, until the shell is completely hard. If you’re short on time, you can speed things up in the refrigerator.

Tilt the pan as you go: Once you’ve dipped a few apples, the candy gets shallow fast. Tipping the pan to one side pools the syrup so the last apples get just as thick a coat as the first ones.

More Old-Fashioned Apple Recipes

• Old-fashioned apple dumplings
• Golden and flaky fried apple hand pies
• Jack-o-lantern apple pie with puff pastry
• Hot spiced apple cider

The Secret Is Dry Spinach

The one step that makes or breaks this dip is getting the water out of the spinach. Frozen spinach holds a surprising amount of liquid, and if it stays in, the dip turns thin and watery as it sits in the fridge. Thaw it completely, then press it in a fine-mesh strainer or squeeze it with your hands until hardly any more liquid comes out. It’s amazing how many kitchen tools you can do without when you just get in there with your hands. It’s the same reason I drain any salsa before layering it into my Tex Mex dip.

Helpful Tips Before You Start

• Move the spinach from the freezer to the fridge the night before so it’s fully thawed when you’re ready to mix.
• Snip the green onions right over the bowl with kitchen shears. It’s quicker than chopping and saves you a cutting board.
• Chop the water chestnuts small so every chip gets a little crunch without a big chunk.
• Give the dip at least 2 hours in the fridge before serving. Overnight is even better, and it leaves you time to roll up a batch of bacon wrapped dates stuffed with cheese.

How to Make Spinach Dip With Knorr Vegetable Mix

1Thaw and Squeeze the Spinach

Let the spinach thaw completely, then press out as much liquid as you can using a fine-mesh strainer or your hands. When it’s ready, it should look crumbly and feel nearly dry.

2Stir Everything Together

Add the spinach, sour cream, mayonnaise, vegetable recipe mix, green onions, and water chestnuts to a large bowl and stir until everything is evenly mixed.

3Chill and Serve

Cover the bowl and refrigerate the dip for at least 2 hours so the flavors can blend. Give it a quick stir and serve it with your favorite dippers.

More Party Dips and Appetizers

• Cranberry jalapeño cream cheese dip for the holidays
• Cheesy baked onion dip served warm from the oven

Spinach Dip FAQs

Is this spinach dip served cold?

Yes, this one is meant to be served cold, straight from the fridge. That’s part of what makes it so handy for parties, since it can wait in the fridge until your guests walk in the door.

Can I make spinach dip the day before?

Yes, and I think it’s even better that way. An overnight rest in the fridge gives the seasoning time to soften and blend into the sour cream, so the flavor tastes fuller the next day. It also leaves your oven free on party day for warm appetizers like stuffed pizza sticks.

Why did my spinach dip turn watery?

Almost every time, it’s because the spinach still had too much liquid in it. Squeeze it until it’s nearly dry before mixing, and the dip will stay thick in the fridge.

Can I leave out the water chestnuts?

Absolutely. The dip is just as good without them. For a little crunch without water chestnuts, stir in slivered almonds instead.

Start It Now for Next Year’s Gifts

Because vanilla needs 6 to 12 months to fully develop, the best time to start a batch is well before you plan to give it. Jars started this fall will be ready and waiting by next Christmas, right in time for baking your way through Southern Plate’s list of must-make Christmas cookies.

If you want to give it this year, you can still bottle it early and tie on a tag with a ready-to-use date, so the person you give it to knows to tuck it in the pantry and let it keep working.

Helpful Tips Before You Start

• Use clean, dry jars with tight-fitting lids. Two 16-ounce mason jars or one 32-ounce jar will hold a full batch.
• Split the beans but leave the seeds inside. Opening the pods is all it takes for the vodka to reach them.
• Keep the beans completely covered with vodka, and cut longer beans in half if they poke out of the top.
• Pick up gift bottles and a small funnel ahead of time so bottling day goes quickly. A bottle kit with stoppers, tags, and twine makes it even easier.

How to Make Homemade Vanilla Extract

1. Split the Vanilla Beans

Use a sharp paring knife to slice each bean lengthwise so the seeds inside are exposed. There’s no need to scrape them out.

2. Fill the Jars

Stand the beans in your jars, 9 in each 16-ounce jar or all 18 in one large jar, then pour in the vodka until the beans are completely covered. Seal the lids tightly and give the jars a gentle shake.

3. Let It Steep

Tuck the jars into a cool, dark cabinet away from the stove and sunny windows, and give them a shake every so often. The vodka starts out barely tinted and slowly turns a deep amber over the months.

4. Bottle It Up

When it’s ready, divide the beans among three clean, dry 8.5-ounce bottles, about 6 beans each, and cut them shorter if they don’t fit. Use a small funnel to pour in the extract, make sure the beans stay covered, and seal the bottles.

Ways to Use Homemade Vanilla

Use it anywhere a recipe calls for vanilla extract, measuring it the same way. A few of my favorite places to put it to work:

• Homemade banana pudding made from scratch
• Stifflemire’s melt-in-your-mouth sugar cookies
• Whipped cream made with evaporated milk for topping pies
• Stovetop hot chocolate on a cold night

Homemade Vanilla Extract FAQs

Do I need to scrape out the vanilla seeds?

No. Splitting the beans open lengthwise is enough for the vodka to reach the seeds, so you can drop the whole split pods right into the jar.

How do I know when it’s ready?

Give it at least 6 months. The color turns amber well before then, but color alone doesn’t tell you how strong the flavor is, so this is one recipe where waiting pays off. A full 12 months gives you the richest flavor.

Can I refill the bottles with vodka?

You can top off a bottle with a little vodka as you use it, but every refill dilutes the vanilla. When it starts tasting weak, add a few fresh beans and give it more time to infuse.

How much extract does one batch make?

You start with 24 fluid ounces of vodka, which fills three 8.5-ounce bottles with a little room at the top. The beans soak up some of the liquid, so the exact amount will vary a bit.

How long does homemade vanilla extract last?

Kept tightly sealed in a cool, dark cabinet with the beans covered, it keeps for years.

Just Like Cracker Barrel’s Hash Brown Casserole

What makes the Cracker Barrel hash brown casserole so good is how simple it is: shredded potatoes, cheddar, onion, and a creamy sauce, with no sour cream at all. Frozen shredded hash browns make it easy to recreate at home, since they’re already cooked and shredded and turn tender in the oven while the cheese and soup melt into a creamy sauce all around them.

We serve this at holiday dinners, family reunions, and any Sunday that needs a side everybody will eat, and it’s just as good at breakfast next to cheesy scrambled eggs as it is at supper next to baked ham.

If you love this one, I have a couple of other versions you might like too. My sour cream hash brown casserole has a little extra tang, and my cheesy potatoes with frozen hash browns are another one my family asks for.

Helpful Tips Before You Start

• Use a big bowl. Two pounds of hash browns take up a lot of room, and you’ll want plenty of space to stir everything evenly.
• Mix the wet ingredients first. Stirring the soup, butter, onion, and seasonings together before the potatoes go in keeps the sauce from clumping.
• Bake until it’s bubbly. Look for bubbling edges and a hot center, and keep in mind that hash browns straight from the freezer may need a little extra time, so check the middle with a spoon before you pull it out.
• Grease the dish. A light coat of butter or cooking spray keeps the edges from sticking, and those crispy edges are everybody’s favorite part, just like the corners of a pan of Mama’s creamy macaroni and cheese.
• Leave it uncovered so the cheese on top can brown. If you want even more crunch, try one of the toppings below.

How to Make Cracker Barrel Hash Brown Casserole

1. Mix the Sauce

Preheat the oven to 350°F. Add the diced onion, melted butter, cream of chicken soup, salt, and pepper to a large mixing bowl.

Stir with a large spoon until everything is well combined.

2. Add the Cheese

Stir in the shredded cheddar cheese.

3. Add the Hash Browns

Add the hash browns, which can go in still frozen or lightly thawed.

Stir until every shred is coated in the cheesy sauce.

4. Bake

Spread the potato mixture into a lightly greased 9×13 baking dish.

Bake at 350°F for about 30 minutes, until it’s hot and bubbly, and serve it warm next to something hearty like chicken fried steak.

What to Serve With Hash Brown Casserole

This casserole works at breakfast, brunch, or supper, so here are a few of the ways we like to serve it.

• For holidays: crock pot turkey breast or baked ham, with fresh green beans on the side
• For supper: cubed steak and milk gravy with fried okra, butter beans, and a skillet of cornbread
• For breakfast: a ham, egg, and cheese casserole or biscuits and sausage gravy
• Something green: quick fried turnip greens balance out all that cheese

Make-Ahead, Storage, and Freezing

Making it ahead

You can assemble the casserole up to a day ahead, cover it, and keep it in the fridge until you’re ready to bake, adding a few extra minutes since it starts out cold. It also works to bake it ahead, refrigerate it, and rewarm it in the oven.

Freezing

Cover the unbaked casserole tightly with foil and freeze it for up to 30 days. When you’re ready for it, let it thaw in the fridge for 24 hours and then bake as directed.

Leftovers

Leftovers keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months, and they reheat well in the microwave or in a 350°F oven. Leftovers are also really good tucked into breakfast burritos the next morning.

More Cheesy Potato Recipes

• Loaded Twice Baked Potatoes
• Garlic Mozzarella Mashed Potatoes
• MeMe’s Mashed Potatoes
• Loaded Potato Soup
• Crunchy Beef Casserole
• Stuffed Pepper Casserole

Why Is It Called Texas Caviar?

The name is a playful nod to the fancy caviar served at upscale restaurants, since black-eyed peas are about as far from fish eggs as you can get. The story goes that it was created by a New Yorker in the 1940s and first served on New Year’s in Houston, and it’s been a Southern party favorite ever since. You’ll also hear it called cowboy caviar.

Because it starts with black-eyed peas, it’s a natural fit for New Year’s Day, when a lot of Southerners eat black-eyed peas for luck. It’s just as at home at a summer cookout, a tailgate, or a potluck, since it’s served cold and only gets better as it sits.

Helpful Tips Before You Start

• Drain the cans well. Extra liquid waters down the dressing, so let everything drain for a minute in a colander. Rinsing the black-eyed peas is optional, but it gives you a cleaner flavor.
• Use kitchen shears for the green onions. Snipping them right over the bowl is so much easier than slicing them on a cutting board.
• Give it time to marinate. At least an hour in the fridge helps the flavors blend, and a few hours or overnight is even better. The same make-ahead idea works for a crunchy refrigerator salad.
• Stir before serving. The dressing settles to the bottom as it sits, so give it a good stir and use a slotted spoon if you’re serving it as a dip.
• Add avocado last. If you want to stir in diced avocado, add it right before serving so it stays green.

How to Make Texas Caviar

1. Combine the Vegetables

Drain all the cans well and add them one by one to a large bowl. Chop the fresh parsley and green onion and add them in too.

2. Add the Dressing

Pour the entire bottle of Italian dressing over everything and stir until it’s well combined.

3. Chill and Serve

Cover and refrigerate for several hours to let the flavors blend. Serve it with tortilla chips, corn chips, crackers, or veggie sticks, the same way you’d serve salsa.

If you’re setting out a whole dip spread, my game day dip recipes are a good place to start.

What to Serve With Texas Caviar

Texas caviar is great as an appetizer, but it also works as a side dish or a topping.

• As a dip: set it out with chips next to pimiento cheese dip, cheesy baked Vidalia dip, or Tex-Mex dip
• As a topping: spoon it over grilled chicken tenderloins, steak, or fish
• As a side: serve it with crock pot chicken fajitas in place of salsa or pico de gallo
• At a cookout: pair it with more cold sides from my ultimate list of BBQ side dishes

Storing Texas Caviar

Store leftovers in an airtight container in the fridge for up to 5 days. Any longer and the vegetables start to get mushy. Since it holds up so well, it’s a great make-ahead dish for parties, and it’s an easy one to bring to a potluck next to a batch of bruschetta with a Texas twist.

Ways to use the leftovers

• Mix it with cooked rice for a vegetarian rice salad.
• Toss it with fresh greens for a quick lunch salad.
• Fold it into an omelet.
• Spoon it over grilled meat or fish for supper.

More Texas-Inspired Recipes

• Pimiento Cheese Dip
• Cheesy Baked Vidalia Dip
• Bruschetta with a Texas Twist
• Texas Turtle Sheet Cake
• Steak Sandwiches
• Black-Eyed Peas and Hoppin’ John

An Old-Fashioned Supper From Aunt Kathy

My Mama’s sister, Aunt Kathy, is the one who told her about this Swiss steak recipe, and it’s been passed around our family for decades. Aunt Kathy cooks hers in a Dutch oven. I love my Dutch oven too, but I reach for the slow cooker any time I can skip heating up the big oven.

It’s one of my favorite Sunday suppers to set and forget before church. The beef and onions cook down in a rich tomato sauce, and all you have to do when you get home is put on a pot of rice.

If you’d rather bake yours like Aunt Kathy, I have a Swiss steak in the oven recipe too. This one is for the days you want supper waiting on you.

Helpful Tips Before You Start

• Skip the browning. Cube steak gets tender in the slow cooker on its own. Browning adds a little color, but you won’t miss it under all that sauce.
• Use a 5 or 6-quart slow cooker. The steaks can overlap a little. Just make sure the sauce covers them.
• Know your slow cooker. A newer slow cooker can run an extra hour with no trouble. Older ones, around 7 to 10 years old, tend to cook unevenly and can scorch, so keep an eye on yours.
• Leave the lid on. Every peek lets heat out and adds cook time.
• Thaw the steak first. Frozen meat stays too long at unsafe temperatures in a slow cooker, so thaw cube steak in the refrigerator overnight.
• Want a thicker sauce? Stir 1 tablespoon of cornstarch into 2 tablespoons of cold water. Stir it into the crock pot and cook on high, uncovered, for the last 20 to 30 minutes. I usually leave mine thin since it soaks right into garlic mozzarella mashed potatoes.

How to Make Swiss Steak in a Crock Pot

1. Mix the Sauce

Add the tomatoes, tomato sauce, oregano, salt, pepper, garlic powder, and paprika to a large bowl.

Give it a good stir.

2. Slice the Onion

Slice the onion however you like. Thick slices hold their shape, and thin slices melt into the sauce.

3. Layer the Steak and Onions

Place the cube steaks in the bottom of the slow cooker. There’s no need to pound or brown them first.

Scatter the onions over the top.

4. Add the Sauce and Cook

Pour the tomato mixture over everything. Cover and cook on low for 7 to 9 hours or on high for 4 to 5 hours.

5. Serve

When it’s ready, the Swiss steak will be so tender you can cut it with a fork. Spoon plenty of that sauce over the top and serve it over rice, egg noodles, or cheesy mashed potatoes.

Easy Swiss Steak Variations

• Add more vegetables: Stir in 1 cup each of chopped bell pepper, carrots, celery, or mushrooms with the onion.
• Try a different cut: Round steak, chuck steak, or cubed stew meat all work here. Thicker cuts may need the longer end of the cook time.
• Bump up the flavor: Swap the garlic powder for a couple of cloves of minced garlic, and add a teaspoon of Worcestershire sauce.
• Keep it lower carb: Serve it over cauliflower rice instead of white rice.

What to Serve With Swiss Steak

I like mine over white rice. I buy rice in bulk, so working it into a few suppers each week helps our grocery budget. That sauce needs something to soak it up, though, so anything starchy works.

• Under the steak: rice, egg noodles, cheesy mashed potatoes, or garlic mozzarella mashed potatoes
• On the side: sweet and sour green beans, candied carrots, or fried cabbage with bacon
• For sopping: homemade dinner rolls or a skillet of cornbread
• To finish: a tall glass of sweet tea and a bowl of homemade banana pudding

Crock Pot Swiss Steak FAQs

What is Swiss steak?

Swiss steak is beef that’s been tenderized and then braised low and slow in a tomato sauce. The name comes from “swissing,” an old term for pounding or rolling meat to tenderize it.

Is cube steak the same as Swiss steak?

Cube steak is the cut of beef, and Swiss steak is the dish you make with it. Cube steak is usually round steak that’s been run through a tenderizer, which is why it works so well here.

Do I need to brown the cube steak first?

No. The long, slow cook time makes it tender without browning, and the tomato sauce gives it plenty of color and flavor.

Can I put frozen cube steak in the crock pot?

Thaw it in the refrigerator first. The USDA advises against cooking frozen meat in a slow cooker because it can stay at unsafe temperatures for too long.

Why is my Swiss steak tough?

Most of the time it just needs more time. Cover it and keep cooking for another 30 to 60 minutes, then check again.

What’s the difference between Swiss steak and chicken fried steak?

Chicken fried steak is breaded, fried, and served with cream gravy. Swiss steak is never breaded and simmers in tomato sauce instead. If you love cube steak, try my Southern cubed steak and milk gravy next.

More Southern Steak Suppers

• Hamburger Steak with Fried Onions
• Chicken Fried Steak
• Southern Cubed Steak and Milk Gravy
• Swiss Steak in the Oven
• Slow Cooker Pot Roast
• Slow Cooker Meatloaf
• Steak Kabobs in the Oven

What Is Irish Potato Candy?

The name is a little confusing, because these candies don’t come from Ireland and there’s no potato in them. Irish potato candy is a traditional candy from 19th-century Philadelphia, and around there you’ll often hear them called Irish potatoes. The cinnamon coating makes each little ball look like a tiny potato, which is where the name comes from.

Some folks call them coconut truffles, and that’s not far off. The filling is soft, sweet, and creamy with plenty of coconut texture, and the cinnamon on the outside adds just a little warmth.

This is a different candy from Southern old-fashioned potato candy, which really is made with mashed potato and rolled up with peanut butter. Both are delicious, but they’re not the same thing.

Helpful Tips Before You Start

• Soften the cream cheese and butter. Cold cream cheese leaves little lumps, so let both sit out until they’re easy to press with a finger.
• Scrape the bowl often. A quick scrape after each addition makes sure everything gets mixed in evenly.
• Don’t skip the chill. Thirty minutes in the fridge firms up the mixture so it’s much easier to shape.
• Dampen your hands if it sticks. If the mixture gets sticky while you’re rolling, slightly damp hands help it shape smoothly.
• Keep them cold. Because they’re made with cream cheese, these candies need to stay refrigerated, just like cream cheese mints.

How to Make Irish Potato Candy

1. Beat the Cream Cheese and Butter

Combine the cream cheese, butter, vanilla, and salt in a mixing bowl.

Using a stand mixer with the paddle attachment or an electric hand mixer, beat on medium speed for 2 to 3 minutes until it’s fluffy and smooth, then scrape down the sides of the bowl.

2. Add the Powdered Sugar

With the mixer on low, add the powdered sugar slowly.

Turn the speed back up to medium and mix for about 1 minute until smooth, then scrape down the bowl again.

3. Mix In the Coconut

Add the coconut and mix on low until it’s well combined.

4. Scoop and Chill

Line a baking sheet with parchment paper or spray it lightly with vegetable oil.

Scoop the coconut mixture onto the baking sheet by the tablespoon. They can sit close together, but don’t let them touch. Once you’ve used all the mixture, refrigerate the tray for 30 minutes, which is just enough time to stir up a batch of no-bake chocolate cookies if you’re making a candy tray.

5. Shape and Roll in Cinnamon

Put the cinnamon in a small bowl or on a plate. Roll each coconut ball into a little potato shape.

Gently roll each one in the cinnamon to coat it, then set it back on the tray. Keep the candies in the fridge until you’re ready to serve them.

Serving Irish Potato Candy for St. Patrick’s Day

These candies are a fun addition to a St. Patrick’s Day spread, and they look especially cute piled into a little bowl or a basket lined with green tissue paper. I like to set them out with a few other St. Patrick’s Day recipes, like a plate of mint chocolate chip cookies, after a pot of crock pot corned beef and cabbage.

They also make a sweet homemade gift. Pack them in a small tin or candy box lined with wax paper and keep them in the fridge until you hand them off.

Storage

Store Irish potato candy in an airtight container in the fridge for up to 5 days. You can also freeze them in a container or freezer bag for up to 3 months, then thaw them in the fridge or at room temperature before serving. If you’re building a candy tray, they keep right alongside homemade caramels in the fridge.

More Homemade Candy Recipes

• Potato Candy (Made the Ole Fashioned Way)
• Peanut Butter Candy
• Homemade Caramels
• Strawberry Candy
• Homemade Peanut Butter Cups
• Cream Cheese Mints
• Coconut Coated Oreo Balls

A New Supper From Leftover Meatloaf

My husband and I first fell for this casserole made with leftover sloppy joe meat, so one night I decided to try it with meatloaf and meatloaf sauce instead. It was every bit as good as we’d hoped, and it’s been our go-to for leftover meatloaf ever since.

You cook the pasta, stir the cheeses together, and layer everything in a 9×13 dish, so there’s very little hands-on work. It’s a good one to keep in mind whenever you make a big meatloaf like my slow cooker meatloaf, since you can plan for leftovers on purpose.

Helpful Tips Before You Start

• Don’t overcook the pasta. Cook it just to the low end of the package time, since it’ll soften a bit more in the oven.
• Crumble the meatloaf into small pieces. Smaller crumbles spread more evenly and make the casserole easier to cut and serve.
• Spread the sauce to the edges. Covering the whole top keeps the edges from drying out while it bakes.
• Bake uncovered. That lets the top get bubbly and a little browned in spots.
• Let it rest a few minutes. A short rest after baking helps the layers set, so each serving holds together, the same way you’d let lasagna rest.

How to Make Meatloaf Casserole

1. Cook the Pasta

Cook and drain the pasta according to the package directions.

Spread the pasta in the bottom of a 9×13 baking dish.

2. Mix the Cheeses

In a large bowl, stir the ricotta and mozzarella together until they’re well combined.

3. Layer the Casserole

Spread half of the cheese mixture over the pasta.

Top it with half of the meatloaf sauce, spreading it out to cover the whole top.

Add all of the crumbled meatloaf in an even layer. Mine was straight from the fridge, in case you’re wondering.

Top the meatloaf with the rest of the cheese mixture.

Spread the remaining sauce over the top.

4. Bake

Bake uncovered at 350°F for 30 minutes, or until it’s hot and bubbly.

Scoop out a big serving and enjoy it with a side of fresh green beans and a warm dinner roll.

What to Serve With Meatloaf Casserole

• Vegetables: fresh green beans, candied carrots, or a simple green salad
• Bread: homemade dinner rolls or garlic bread
• Potatoes: loaded twice baked potatoes if you want a really hearty supper

Storing and Freezing

Store leftovers in an airtight container in the fridge for up to 3 days and reheat them in the microwave. You can also freeze leftovers for up to 3 months, then thaw them overnight in the fridge before reheating.

If you make meatloaf often, my guide to making and freezing meatloaf walks through how to freeze it ahead so you always have some on hand for a casserole like this one.

More Ground Beef and Casserole Recipes

• Meatloaf Burgers
• Italian Meatloaf
• Sloppy Joe Casserole
• Slow Cooker Sloppy Joes
• Chicken Noodle Casserole
• Crunchy Beef Casserole

A Southern Snow Day Tradition

Living in Alabama, snow isn’t something we see often, and we usually count ourselves lucky to get a dusting once a decade. So the morning we woke up to a full 10 inches, folks started asking about snow cream on Facebook before I’d even had my coffee.

My snow cream recipe is simple, because I’m not one to complicate a good thing. You stir sweetened condensed milk into freshly fallen snow until it’s smooth and creamy, and that’s it. Serve it the same way you’d serve a scoop of vanilla ice cream, and pair it with a mug of old-fashioned stovetop hot chocolate once everybody comes in from sledding.

The usual disclaimers apply, of course. If the dogs have already tromped through the yard this morning, you’re probably better off with plain old ice cream. I set clean dishpans out the night before so there’s a pile of fresh snow waiting when we wake up.

Helpful Tips Before You Start

• Catch the snow in a clean pan. Setting a clean dishpan or large bowl outside overnight keeps the snow away from the ground, the street, and anything the wind blows around.
• Use it the same day. Wind tends to leave a fine layer of dirt on snow within a day, so make your snow cream as soon as your pan is full.
• Chill the condensed milk. Popping the can in the fridge for an hour or so before you start keeps the snow from melting as quickly when you stir.
• Work fast and serve right away. Snow cream is at its best the minute it’s mixed, so have your bowls, spoons, and toppings out before you bring the snow inside.
• Add a pinch of salt. A tiny pinch of salt balances the sweetness, the same way it does in homemade hot fudge.

How to Make Snow Cream

1. Add the Condensed Milk

Pour the sweetened condensed milk over the freshly fallen snow in a big bowl.

2. Stir Really Well

Stir it well, and then stir it a little more, until the milk is mixed all the way through and the snow cream is smooth and creamy.

3. Serve

Scoop the snow cream into glasses or bowls and serve it right away. The kids love to add sprinkles, but you can top it however you like, and it’s especially good next to a mug of red velvet hot chocolate.

Make It a Snow Day

Snow days don’t happen often around here, so when they do we make a whole day of it. Snow cream is the main event, but a pot of soup from my cozy soup recipes list keeps everybody warm at lunch, and a batch of homemade hot chocolate mix means there’s always a warm mug waiting by the door.

If the snow sticks around long enough, it’s also a good excuse to bake. My Christmas cut-out cookies are a fun project for little hands, and they hold up well for decorating.

Storing Snow Cream

I usually set the leftover snow cream on the back porch so we can go back for seconds later in the day. You can also cover it or move it to an airtight container and keep it in the freezer for up to 1 week. It will firm up as it freezes, so let it sit out for a few minutes before scooping. If you’d like a homemade ice cream that’s made to keep in the freezer, my no churn blackberry ice cream is a good one.

More Homemade Ice Cream Recipes

• Viennetta Ice Cream Cake
• Strawberry Ice Cream Pie
• No Churn Ice Cream With Fresh Blackberries
• Homemade Peach Ice Cream (No Eggs Needed)
• Deep Fried Ice Cream Milkshakes
• Ice Cream Grahamwiches

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