Garden-Fresh Flavor Without the Garden Work

I’ve spent plenty of summers shucking ears of corn until my thumbs were sore, and while nothing beats fresh sweet corn off the cob, life doesn’t always give us the time for that. This basil corn recipe is my little secret for getting that “farmer’s market” taste using a bag from the freezer!

Most folks think of Italian recipes or a complex pesto recipe when they hear basil, but when you add it to sweet corn with a pinch of sugar, it creates a savory-sweet profile fine as frog’s hair! It’s buttery, it’s aromatic, and it’s a great recipe when you need a side dish that’s more than veggies in a bowl.

I’m very much a corn gal, so it feels like my duty to let you know about my Easy Creamed Corn, Summer Corn Salad, and Baked Corn on the Cob With Herb Butter recipes!

Ingredients You’ll Need

• Frozen corn
• Butter or margarine
• Dried basil
• Corn starch
• Salt
• Sugar

How to Make Basil Corn

1. Prep the Corn

Pour your frozen corn into a large pot and cover it with water. Set it over medium-high heat. As soon as that water hits a rolling boil, take the pot off the stove. Drain the corn thoroughly in a colander.

2. Make the Basil Butter Sauce

In a separate small sauce pot over medium heat, add your stick of butter, cornstarch, salt, sugar, and dried basil.

3. Simmer and Blend

Stir the mixture constantly as the butter melts. You’re looking for it to become well-blended and just start to get “bubbly.” This ensures the cornstarch is activated so your sauce will be silky, not watery.

4. Toss and Coat

Pour that warm, fragrant basil mixture over your drained corn. Give it a good stir until every kernel is glistening.

5. Season and Serve

Taste a spoonful (carefully!). If it needs a little kick, a crack of black pepper or a tiny pinch of pepper adds a nice depth. 

Serve it warm!

Storing and Reheating

This corn is easy as pie to store. Put any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I recommend putting it back in a small pan over medium heat with a tiny splash of water or milk to loosen the sauce back up. A quick zap in the microwave works too, but the stovetop keeps that “buttery-smooth” texture best.

Serving Ideas

Basil corn plays just as well with a fancy holiday spread as it does with a paper plate. I love serving it alongside Butter Roasted Chicken or Maple Glazed Pork Chops, but it’s also the perfect “something green” (well, herby green!) to tuck next to  Southern Dressing With Cornbread and Homemade Mashed Potatoes With Evaporated Milk come Thanksgiving.

If you’re heading to a cookout, try it with a Smoked Burger Recipe or some Crock Pot Pulled Pork, and if you’re just looking for a well-rounded plate, you can’t go wrong pairing it with Easy Roasted Potatoes or Grilled Asparagus.

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Sweet and Buttery Basil Corn

This Basil Corn is my favorite way to dress up some simple corn into something that tastes like a sunny July afternoon. Swirling those kernels in a rich, herby basil butter with a tiny pinch of sugar gets you a savory-sweet, silky smooth glaze. In just 15 minutes, you can rescue any meal that needs a little extra Southern charm and a lot of buttery flavor!

Course Side Dish

Cuisine American

Keyword Basil Corn

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 Servings

Ingredients

• 28 ounces frozen corn
• 1 stick 1/2 cup butter or margarine
• 1 tablespoon dried basil
• 1 tablespoon corn starch
• 1/2 teaspoon salt
• 1 teaspoon sugar

Instructions

• Pour corn in a large pot and cover with water. Bring to a boil and remove from heat immediately, draining the corn well.
• In a sauce pot, place the stick of butter, corn starch, salt, sugar, and basil.
• Heat over medium heat, stirring constantly, until the butter is completely melted and the mixture is well blended and bubbly.
• Pour the mixture over the corn and stir to coat well. Serve warm!

The post Sweet and Buttery Basil Corn appeared first on Southern Plate.

The All-American Flavor of a Burger, No Bun Required!

I’ve always said that the best part of a backyard cookout isn’t necessarily the bun, but the combination of that savory, seasoned meat and all your favorite burger toppings. While I love a good sourdough roll as much as the next person, sometimes you want all that Big Mac flavor without feeling like you need a nap afterward.

This puppy’s got all of it: the crunch of iceberg lettuce, the bite of red onion, and a seriously delicious dressing that’ll have you licking the spoon. It’s a great way to use up that pound of beef in the fridge, and honestly, even the kids won’t complain! (Don’t quote me on that)

If you’re a fan of these “deconstructed” favorites, you have to try my Fiesta Taco Salad for another easy, bowl-style dinner!

Now to the good stuff!

Ingredients You’ll Need

• Ground beef
• Salt
• Black pepper
• Garlic powder
• Onion powder
• Chopped romaine or iceberg lettuce
• Cherry tomatoes, halved
• Shredded cheddar cheese
• Diced pickles
• Diced red onion
• Croutons
• Mayonnaise
• Ketchup
• Mustard
• Pickle juice
• Garlic powder
• Paprika

How to Make Cheeseburger Salad

1. Brown the Beef

Set a large pan over medium-high heat. Add your lean ground beef and break it apart with a wooden spoon. Sprinkle in the garlic powder, onion powder, salt, and pepper. Cook until no pink remains and the edges are slightly browned.

2. Whisk the Special Sauce

While the meat cooks, grab a small bowl. Whisk together the mayonnaise, ketchup, dijon mustard, and that secret ingredient: pickle juice. This creates a special sauce dressing that ties the whole cheeseburger salad together.

3. Prep the Veggies

Chop your romaine lettuce and halve those cherry tomatoes. Thinly slice the red onion. If you find raw onions too sharp, soak the slices in cold water for 5 minutes first to take the “sting” out.

4. Assemble the Bowls

Divide the greens between two large bowls. Layer on the warm beef, followed by a generous helping of shredded cheddar. Top with your favorite toppings: the dill pickle chunks, onions, and tomatoes.

5. Dressing and Garnish

Drizzle that creamy dressing over the top. If you’re feeling extra, add a few croutons or even some caramelized onions if you have the time!

Storing Leftovers

Usually, salads are tricky to store, but if you have leftovers, store the cooked beef and the burger sauce in separate airtight containers in the fridge. The beef will stay tasty for up to 3 or 4 days, and the dressing keeps well for about a week.

Don’t dress the salad until you’re ready to eat! Nobody likes soggy lettuce. When you’re ready for round two, just reheat the beef for a few seconds in the microwave, pile it onto fresh greens, and drizzle your chilled dressing right on top.

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Easy Cheeseburger Salad with Special Sauce Dressing

This Cheeseburger Salad is a vibrant, low-carb & gluten-free way to enjoy the classic flavors of a juicy burger in a refreshing bowl. With seasoned lean ground beef, crisp romaine lettuce, and a tangy special sauce dressing, this 20-minute meal is the perfect way to satisfy those fast-food cravings with fresh ingredients.

Course Main Course, Salad, Side Dish

Cuisine American

Keyword Cheeseburger Salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 Servings

Ingredients

• ½ lb ground beef
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 3 cups chopped romaine or iceberg lettuce
• ½ cup cherry tomatoes halved
• ½ cup shredded cheddar cheese
• ¼ cup diced pickles
• 2 tablespoons diced red onion
• ½ cup croutons

Burger Sauce Dressing

• ¼ cup mayonnaise
• 1 tablespoon ketchup
• ½ tablespoon mustard
• ½ tablespoon pickle juice
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika

Instructions

• Cook the ground beef in a skillet over medium heat with salt, pepper, garlic powder, and onion powder until browned and fully cooked. Drain any excess grease and let it cool slightly.
• In a small bowl, whisk together all dressing ingredients until smooth.
• Divide the lettuce between two bowls and top with cooked beef, tomatoes, cheese, pickles, red onion, and croutons.
• Drizzle with burger sauce dressing and toss lightly before serving.

The post Easy Cheeseburger Salad with Special Sauce Dressing appeared first on Southern Plate.

1. Sheet Pan Chicken Teriyaki

My easy sheet pan chicken teriyaki recipe is a low-carb version, as we swap rice for roasted vegetables instead, which are coated in a deliciously tasty teriyaki sauce alongside the tender baked chicken pieces. I always add a squeeze of sriracha because I like a little kick, but you can dial it back if you’re cooking for a milder crowd.

2. Classic Chicken Bog with Smoky Sausage

Chicken Bog is Southern comfort at its absolute finest. Rotisserie chicken gives that deep, slow-cooked flavor, the smoked sausage gives it a lovely savory backbone, and there’s something so cozy about the way the rice gets just a little “bogged down” in the juices. Throw a bottle of hot sauce on the table, or maybe some cornbread on the side!

3. Ham and Potato Casserole

We’ve all had those days where the last thing you want to do is peel a mountain of potatoes. This casserole uses boxed scalloped potatoes as a base, but once you fold in that savory leftover ham and let it bake into a bubbly, cheesy masterpiece, nobody is going to care that it started with a box. If you want to feel a little better about the convenience, toss in some frozen peas or green beans!

4. Hobo Packets

Hobo packets are such a quick, easy, and filling dinner option. In a foil parcel, we add tender ground beef, veggies, and a delicious marinade, and simply bake it in the oven. Everything stays incredibly juicy because it’s sealed up tight, especially if you add a splash of your favorite marinade or a dollop of cream of mushroom soup!

5. Easy Omelet Baked in the Oven

If you’re a fellow fan of breakfast for dinner, you’re going to love this cheesy and easy omelet recipe. It’s light, fluffy, and the best part is that you can customize it to suit you. I usually go for turkey sausage and a frozen pepper blend to keep it easy, but you could easily swap in roast beef and mozzarella or whatever leftovers are calling your name!

6. Classic Ruben Sandwich

It’s so quick and easy to make a classic Reuben sandwich, which is overloaded with melted Swiss cheese, tender corned beef, tangy sauerkraut, and scrumptious Thousand Island dressing. I’m a firm believer in the “double cheese” method, tucking the meat between two slices of Swiss, so everything stays glued together and perfectly gooey.

7. Cozy Ham, Cheese, & Egg Casserole

Weird as it sounds, this breakfast dish makes a delicious and cozy dinner! The layers of frozen hash browns soak up all that custardy egg and savory ham. Plus, since you layer everything instead of just tossing it in a bowl, you get these beautiful pockets of gooey cheese and salty ham in every single forkful! Let it sit for a few minutes before you dive in so it sets up perfectly.

8. Sausage and Sweet Potato Sheet Pan Dinner

This sausage and sweet potato sheet pan dinner makes life easier and tastier! The salty, savory smoked sausage juices soak into the sweet potatoes while they roast to create those perfect caramelized edges that you just can’t get any other way. Throw everything in one pan, pop it in the oven, and boom, dinner’s served with minimal fuss and hardly any cleanup.

9. Eggroll in a Bowl

Enjoy all the delicious flavors of egg rolls in a convenient bowl! This healthy, nutritious, and quick recipe is packed with gourmet-style stir-fry veggies and ground turkey sausage to keep things lean, and should definitely make it onto your meal plan this week!

10. Easy Sheet Pan Chicken Fajitas

Chicken Fajitas are a crowd-pleaser! We simplified this flavorful dish by making these fajitas on a single sheet pan! The best part of any fajita is the heap of tender onions and bell peppers, and roasting them on a sheet pan gives them those perfect, slightly charred edges that are just full of flavor. Choose to make plenty of these easy sheet pan chicken fajitas for a crowd or just your family.

11. French Dip Sandwiches with a Twist

Quick, easy, and deliciously tender and juicy, this French dip sandwich recipe is one my family and I cannot get enough of! Seasoned butter tucked into the slices of Italian bread creates this savory, herb-crusted vibe that’s way better than a plain roll, keeping the roast beef tender, and giving the provolone that perfect, gooey melt without the bread turning into a brick.

12. Classic Fried Bologna Sandwich With Potato Chips

While we’re on the topic of sandwiches, nothing smells more like Saturday afternoons and country stores than a thick-cut slice of bologna hitting a hot cast-iron skillet. Pair with soft white bread and that slice of American cheese that gets perfectly gooey the second it touches the hot bologna. Don’t forget the chips! 

13. Green Pea Casserole

What makes this one special is the texture. Between the crisp celery, the subtle pop of the pimentos, and that golden, buttery breadcrumb crust, every bite has a bit of personality, and if you’re like me and love a little extra crunch, those water chestnuts are to die for!

14. Creamy, Flavorful BLT Pasta Salad

This bowl takes everything we love about a classic BLT, that smoky crunch, the juicy snap of the tomatoes, and the fresh bite of lettuce, and turns it into a pasta salad that is dangerously easy to eat. Instead of just a plain bottle of ranch, we’re mixing sour cream and mayo with a splash of lemon juice to give it a little extra “zip.” It’s creamy and rich, but still light enough for a backyard BBQ.

15. Sauerkraut and Weenies

This is one of those “love it or hate it” dishes that has been a budget-friendly staple on Southern tables for generations. The magic happens when you let those weenies and that kraut sit in the pan just long enough to get those little caramelized, crispy edges. It balances out the tartness of the sauerkraut perfectly. You can use standard hot dogs as Mama did, or upgrade to a smoky Kielbasa!

With these 15 easy spring dinners, you can enjoy fresh, delicious meals and still have plenty of time to savor the longer days and warmer evenings!

The post 15 Fast Spring Dinners appeared first on Southern Plate.

A Drizzle of ‘Liquid Gold’ That Changes Everything

If you’ve never had buttery syrup made from scratch, you are in for a treat. Seriously, once you taste how the acidity of the buttermilk reacts with a pinch of baking soda to create that iconic, foamy texture, you’ll never go back to the bottled stuff again.

While a lot of folks stick to plain maple syrup, this sweet syrup takes things to a whole new level. It has a rich, tangy depth, almost like a warm caramel sauce, that makes French toast sticks or German pancakes taste as if they came from one of those snazzy brunch spots. It’s so good, I’ve even been known to drizzle a little leftover syrup over a scoop of ice cream or a warm apple crisp for dessert!

If you’re looking for more delicious recipes to round out your morning, you have to try my Hearty Grab and Go Breakfast Burritos!

Ingredients You’ll Need

• Butter 
• Sugar
• Buttermilk 
• Baking soda 
• Maple flavoring

How to Make Buttermilk Syrup

1. Combine Butter and Sugar

In a large pot over medium heat, combine butter, sugar, and your cup of buttermilk.

2. Dissolve the Sugar

Stir the mixture constantly until the butter is melted and the sugar is completely dissolved. You want it nice and hot, but be sure to remove it from the heat just before it starts to boil.

3. Add the Magic

Remove the pot from the burner. Sprinkle your baking soda over the top and stir it in. The acidity of the buttermilk will react immediately, and the syrup will become pale and foamy. This is the best part to watch!

4. Flavor and Cool

Stir in your maple flavoring (or vanilla extract). The foam will settle slightly as it cools, leaving you with a thick, yummy syrup.

5. Serve it Up

Pour it warm over fresh berries, waffles, or a side of fruit!

Storage and Leftovers

Store any leftover buttermilk syrup in an airtight container, like a mason jar, in the fridge. It stays fresh for about 1-2 weeks.

The next day, you’ll notice the syrup has thickened up significantly in the cold. To bring it back to that liquid gold consistency, just pop it in the microwave for 20-30 seconds or warm it gently on the stove.

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Homemade Buttermilk Syrup

Say goodbye to store-bought syrup! This homemade buttermilk syrup recipe, also known as "liquid gold," is the perfect topping for your pancakes and waffles. It's a simple mix of butter, sugar, and buttermilk that creates a delicious caramel-like sauce you'll love!

Cook Time 8 minutes minutes

Total Time 8 minutes minutes

Servings 16 (~ 4 cups)

Ingredients

• 1 cup butter
• 2 cups sugar
• 1 cup buttermilk
• Baking soda a pinch
• Maple flavoring to taste

Instructions

• Melt butter in a saucepan over low heat.
• Add sugar and buttermilk, stirring continuously until the sugar is fully dissolved. Be careful not to let the mixture boil.
• Remove the saucepan from the heat, sprinkle the baking soda on top, and stir it in. The mixture will foam up.
• Add maple flavoring to taste.
• Stir well, then transfer to a container and store in the refrigerator.

The post The Most Amazing Homemade Buttermilk Syrup appeared first on Southern Plate.

A Sweet Celebration of Strawberry Season

I’m a firm believer that once those first local berries start hitting the farm stands, you’ve got to find every excuse to use them. 

Now, don’t get me wrong, I’ll never turn down a bowl of shortcake, but while everyone else is busy fussing with biscuits and whipped cream, I like to whip up this strawberry bread with glaze. It has that dense, cake-like crumb we all love in a good quick bread, but I’ve got a little trick: I fold in a spoonful of strawberry jam right into the batter. It really intensifies that juicy fruit flavor and keeps the loaf so moist it practically melts in your mouth.

It’s so perfect for slicing thick and enjoying on the porch while the world is finally starting to green up. Serve it as a beautiful brunch centerpiece or a simple afternoon snack that pairs perfectly with a cup of coffee!

If you’re a fan of these easy fruit-filled bakes, you have to try my Easy Homemade Chocolate Covered Bananas!

Ingredients You’ll Need

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Sour cream (or plain Greek yogurt)
• Vanilla extract
• Fresh strawberries
• Strawberry jam
• Powdered sugar
• Lemon juice (optional)

How to Make Strawberry Bread

1. Prep the Oven and Pan

Preheat your oven to 350°F. Grease your loaf pan well or line it with parchment paper so the bread slides out easily later.

2. Whisk the Dry Ingredients

In a medium bowl, combine your flour, baking powder, baking soda, and salt. Give it a good whisk to make sure everything is evenly distributed.

3. Mix the Wet Ingredients

In a large mixing bowl, stir together your melted butter and sugar. Add the eggs one at a time, then stir in the sour cream and vanilla until the mixture is smooth and creamy.

4. Combine and Fold

Gently fold your flour mixture into the butter mixture. Right before the flour is fully incorporated, fold in your strawberries and the jam.

5. Bake to Perfection

Pour the batter into your prepared pan. Bake for 50–60 minutes. You’re looking for a golden-brown top and a toothpick to come out with just a few moist crumbs.

6. Glaze it Up

Once the bread is cool, whisk together your powdered sugar and mashed berries in a small bowl. A splash of lemon juice or a little lemon zest in the glaze adds a nice brightness that cuts through the sweetness!

Storage and Leftovers

If you have any left, this bread stays delicious in an airtight container at room temperature for about two days, or in the fridge for up to four. It actually freezes beautifully, too! Just wrap the unglazed loaf in plastic wrap and tuck it into a freezer bag. When you’re ready for a treat, let it thaw, then add the fresh glaze before serving.

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Bakery-Style Strawberry Bread with Glaze

This easy strawberry bread recipe turns a handful of fresh berries into a moist, cafe-style loaf. With a tender crumb thanks to the sour cream and a vibrant, two-ingredient strawberry glaze, it’s a simple, quick bread that’s well worth the wait!

Course Breads, Dessert

Cuisine American

Keyword Strawberry Bread With Glaze

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Cool Time 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 1 Loaf

Ingredients

For the Strawberry Bread:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter melted
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup sour cream or plain Greek yogurt
• 1 teaspoon vanilla extract
• 1 cup finely chopped fresh strawberries patted dry
• 2 tablespoons strawberry jam

For the Simple Strawberry Glaze:

• ¾ cup powdered sugar
• 2 tablespoons mashed fresh strawberries
• Splash of lemon juice optional

Instructions

• Preheat the oven to 350°F and grease or line a 9×5-inch loaf pan.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, stir together the melted butter and sugar until smooth. Add the eggs and mix until fully combined. Stir in the sour cream and vanilla extract until creamy.
• Add the dry ingredients to the wet ingredients and gently mix until just combined. Fold in the chopped strawberries and strawberry jam, keeping the batter light and not overmixed.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 50 minutes, or until a toothpick inserted in the center comes out clean, with a few moist crumbs remaining.
• Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
• Stir together the powdered sugar, mashed strawberries, and lemon juice until smooth. Spoon over the cooled bread and let it set before slicing.

The post Bakery-Style Strawberry Bread with Glaze appeared first on Southern Plate.

A Better-Than-The-Bread-Shop Favorite

For the longest time, I thought you had to baby a roux for an hour or stand in line at a Panera to get that deep, savory flavor, but it turns out the secret is much simpler. This version has all those tender broccoli pieces and melty cheese layers you’re craving, but we’ve upped the ante with a “healthy” dose of crispy bacon!

The real trick to this soup is keeping a little of that rendered bacon fat in the pot to cook the onions; it adds a smoky depth you just can’t get from a stick of butter alone. Between the sharp cheddar and the smoky crunch of the bacon, it’s plenty filling enough to be the main event! If your family is the “more toppings, please” type, this soup is going to be a regular in your rotation.

Check out my list of simple one-pot recipes if you’re looking to bring more variety to your table! There are plenty of classic goodies in there like Cajun jambalaya, Southern Hoppin’ Jon, a nice beef stew, and a hearty chili mac!

Ingredients You’ll Need

• Frozen broccoli florets
• Bacon, chopped (or pre-cooked bacon crumbles)
• Butter
• Diced onion (fresh or frozen)
• Garlic, minced
• All-purpose flour
• Chicken broth
• Milk (2% or whole)
• Heavy cream
• Shredded sharp cheddar cheese
• Shredded mozzarella cheese
• Salt
• Black pepper
• Smoked paprika
• Extra shredded cheddar (optional)
• Sour cream (optional)
• Green onions (optional)

How to Make Broccoli Cheese and Bacon Soup

1. Crisp the Bacon

In a large stockpot or heavy-bottomed pot over medium heat, cook your chopped bacon until it’s nice and crispy. Use a slotted spoon to move the bacon to a paper towel, but leave about a tablespoon or two of that liquid gold (the bacon fat) in the bottom of the pot.

2. Sauté the Aromatics

Drop in your butter and onions. Cook them for about 3–4 minutes until they’re soft and translucent. Stir in your garlic for the last 30 seconds to let it get fragrant without burning!

3. Build the Roux

Sprinkle your flour over the buttery onions. Stir it constantly with a wooden spoon for a minute or two. You’re looking for it to turn into a thick paste; this is what makes the soup creamy instead of watery.

4. Whisk in the Liquids

Slowly pour in your chicken broth while whisking like crazy to get rid of any flour lumps. Once it’s smooth, stir in the milk and heavy cream.

5. Simmer the Broccoli

Add your frozen broccoli directly into the liquid. Bring the pot to a simmer and let it cook for about 10–12 minutes. You’ll know it’s ready when the broccoli is tender enough to be easily pierced with a fork.

6. Mash and Melt

Use your potato masher or an immersion blender to reach your desired consistency. Turn the heat down to low and stir in the shredded cheddar and mozzarella. Keep stirring until the cheese is completely melted and the soup is glossy!

7. Season and Serve

Add your salt, pepper, and smoked paprika. Give it a taste; sometimes a little extra pepper is all it needs to pop. Ladle it into bowls and go heavy on the toppings!

Storage and Leftovers

This soup keeps incredibly well in an airtight container in the fridge for about 3 to 4 days. Because of the dairy, I don’t recommend freezing this one, as the texture can change. To reheat, just put it back in a small bowl or pot over low heat, adding a splash of milk if it thickened up too much in the fridge.

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Loaded Broccoli Cheese and Bacon Soup

This Broccoli Cheese and Bacon Soup turns frozen broccoli and pantry staples into a rich, velvety dinner. Swapping out the standard butter for a bit of bacon fat adds a smoky depth that pairs perfectly with sharp cheddar and heavy cream. It’s an easy, 35-minute meal that’s loaded with flavor and guaranteed to be a hit with just about anyone!

Course Main Course

Cuisine American

Keyword Broccoli Cheese and Bacon Soup

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 Servings

Ingredients

• 2 12 oz bags frozen broccoli florets
• 6 slices bacon chopped (or 1/2 cup pre-cooked bacon crumbles)
• 2 tablespoons butter
• 1/2 cup diced onion fresh or frozen
• 2 cloves garlic minced
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 2 cups milk 2% or whole
• 1/2 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika

Optional “Loaded” Toppings:

• Extra shredded cheddar
• Sour cream
• Green onions

Instructions

• Cook the chopped bacon in a large pot over medium heat until crispy. Remove with a slotted spoon and transfer to a paper towel-lined plate. Reserve 1–2 tablespoons of the bacon grease in the pot and discard the rest.
• Add the butter and the diced onion to the pot. Cook for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds.
• Sprinkle the flour over the mixture and stir constantly for 1–2 minutes until it forms a thick paste.
• Slowly whisk in the chicken broth until smooth. Add the milk and cream, stirring to combine.
• Add the frozen broccoli directly to the pot. Bring to a simmer and cook for 10–12 minutes until the broccoli is tender.
• Use a potato masher or immersion blender to break up the broccoli to your preferred texture—chunky or slightly creamy.
• Reduce the heat to low and stir in the shredded cheeses until melted and smooth.
• Season with salt, pepper, and smoked paprika. Taste and adjust as needed.
• Ladle the soup into bowls and top with crispy bacon, extra cheese, sour cream, and green onions before serving.

The post Loaded Broccoli Cheese and Bacon Soup appeared first on Southern Plate.

When a Casserole Dish Meets a Taco Bar

I’m a firm believer that almost any problem can be solved with a hot pan of lasagna, but sometimes the traditional Italian version feels like a whole day’s work. This recipe is my favorite way to cheat that system! We’re swapping out the slow-simmered marinara for chunky salsa and trading the ricotta for smooth refried beans, which sounds a little wild until you take that first bite.

The best part about this “Southwest makeover” is that it actually stays together better than a standard taco, so you can sit down and enjoy a proper meal without half your dinner falling into your lap. Since we’re using those handy oven-ready noodles, you don’t even have to wait for a pot of water to boil. You just stack it, bake it, and let the oven handle the heavy lifting while you catch your breath!

If you want another easy lasagna dish, check out my Crockpot Lasagna Soup recipe!

Ingredients You’ll Need

• Ground beef
• Small onion
• Taco seasoning
• Dried or fresh cilantro
• Whole corn kernels, drained
• Refried beans
• Shredded cheddar cheese
• Black beans, drained
• Diced green chilies
• Salsa
• Tomato sauce
• Oven-ready lasagna noodles

How to Make Tex-Mex Lasagna

1. Cook the Beef

In a large skillet over medium-high heat, brown your ground beef and chopped onion. Make sure to drain off any grease once the beef is no longer pink, so the lasagna doesn’t get oily.

2. Build the Sauce

Stir in the refried beans, green chilies, taco seasoning, cilantro, and half of your salsa. Add the tomato sauce and stir with a wooden spoon until it’s bubbly and well combined. This usually takes about 4–5 minutes.

3. Add the Bulk

Remove the skillet from the heat and fold in the drained corn and black beans. This meat mixture is what makes the lasagna so hearty!

4. Layer it Up

Spread the remaining salsa onto the bottom of your baking dish; this acts as a moisture barrier for the bottom layer of noodles. Lay down your first set of noodles, top with half of the filling from the skillet, and sprinkle with half the cheese. Repeat the layers one more time.

5. Bake to Perfection

Cover with aluminum foil if you want to keep the cheese extra melty, or leave it off for those crispy edges. Bake at 350°F for about 45 minutes. You’re looking for bubbly edges and tender pasta.

Serve warm with a side of Creamy Cranberry Jalapeño Cream Cheese Dip or flavorful Mexican Street Corn Pasta for a Tex-Mex feast!

Storage and Leftovers

If you have leftovers, they stay great in an airtight container in the fridge for up to 3 days. To reheat, I just pop a slice in the oven or air fryer for a few minutes to keep that cheese nice and gooey.

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Easy Oven-Baked Tex Mex Lasagna

This Tex-Mex Lasagna is the ultimate "best of both worlds" dinner for those nights you want a taco flavor but crave a big, comforting casserole. Swapping out the marinara for chunky salsa and using creamy refried beans instead of ricotta creates a savory, cheesy bake that’s a whole lot easier to pull together than the traditional Italian version.

Course Main Course

Cuisine American

Keyword Tex Mex Lasagna

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Ingredients

• 1 pound ground beef
• 1 small onion, chopped
• 1 1.25-ounce packet taco seasoning
• 1 teaspoon dried or fresh cilantro
• 1 15-ounce can whole corn kernels, drained
• 1 15-ounce can refried beans
• 4 cups shredded cheddar cheese
• 1 15-ounce can black beans, drained
• 1 4-ounce can diced green chilies
• 1 16-ounce jar salsa
• 8 ounces tomato sauce
• 1 9-ounce package oven-ready lasagna noodles

Instructions

• In a large skillet, brown ground beef and onions until beef is no longer pink in the center. Drain off any grease.
• Add refried beans, chiles, taco seasoning, cilantro, 1/2 of the salsa, and tomato sauce. Stir and place over medium-high heat, stirring constantly, until bubbly (about 4-5 minutes).
• Remove from heat and stir in corn and black beans.
• Spread the remaining salsa into the bottom of a 9×13 baking dish. Top with a layer of lasagna noodles, breaking to fit if need be. Spread 1/2 of the filling from the skillet over the noodles. Top with half the cheese. Repeat.
• Bake at 350 for 45 minutes or until bubbly and the pasta is tender. Allow to sit for five minutes before cutting. Enjoy!

The post Easy Oven-Baked Tex Mex Lasagna appeared first on Southern Plate.

A Simple Slice of Comfort

I’ve always loved a good pound cake, but adding fruit takes it to a whole different level of moistness. This particular recipe is one of my favorites because pears happen to be one of the best fruits you can use in a cake, or at least I think so!

I’ll admit, sometimes I’m a bit of a rebel and use canned pears even when fresh pears are in season, because canned pears are consistently sweet and soft, which means every single slice of cake is just as good as the last!  Plus, we use a little bit of that reserved pear juice in the batter to really drive home that fruit flavor. 

If you’re a fan of this one, you’ll also love my Apple Crackle Cake recipe!

Ingredients You’ll Need

• Yellow cake mix
• Canned pears in juice
• Large eggs
• Vegetable oil
• Sour cream
• Vanilla extract
• Ground cinnamon
• Ground nutmeg
• Salt
• Brown sugar
• All-purpose flour
• Ground cinnamon
• Butter, melted
• Powdered sugar, for dusting

How to Make This Pear Bundt Cake

1. Prep the Streusel

In a small bowl, combine your brown sugar, flour, cinnamon, and melted butter. Stir it with a fork until it looks like wet sand and holds together in small clumps. Set this aside; it’s the “hidden treasure” of the cake!

2. Mix the Batter

In a large bowl (or the bowl of a stand mixer), combine the cake mix, eggs, oil, sour cream, vanilla, spices, and that reserved pear juice. Use an electric mixer to beat the batter until it’s silky and fully combined.

3. Add the Fruit

Gently fold those chopped pears into the batter. You want them evenly distributed so every person gets a bit of juicy pear in their slice of cake!

4. Layer the Pan

Pour about half of your cake batter into your prepared Bundt pan. Sprinkle that cinnamon streusel mixture evenly over the top of the batter. Finally, carefully spoon the remaining batter over the streusel. Use an offset spatula or the back of a spoon to smooth it out so the streusel is completely covered.

5. Bake and Cool

Pop it in a 350°F oven for 50–55 minutes. You’ll know it’s done when a cake tester or toothpick comes out clean. Let it rest in the pan for a few minutes before turning it out onto a wire rack to cool completely.

Serving and Storage

Once the cake is cool, a simple dusting of powdered sugar on the top of the cake is all it needs to look beautiful. If you’re feeling extra indulgent, a drizzle of caramel sauce or a side of ice cream makes this a world-class dessert!

Keep your leftovers covered in plastic wrap or in an airtight container at room temperature for up to three days, if it lasts that long!

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Buttery Pear Bundt Cake with Cinnamon Streusel Swirl

This Pear Bundt Cake will have your mouth watering as soon as you start baking! Those tender pears and a dollop of sour cream keep the cake incredibly moist, while a hidden ripple of cinnamon streusel gives every slice a buttery, sugary crunch!

Course Dessert

Cuisine American

Keyword Pear Bundt Cake

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12 Servings

Ingredients

Cake:

• 1 13.25 oz box yellow cake mix
• 1 15 oz can pears in juice, drained and chopped (reserve 2 tablespoons of the juice)
• 3 large eggs
• ½ cup vegetable oil
• ½ cup sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt

Cinnamon Streusel Swirl:

• ½ cup packed brown sugar
• ½ cup all-purpose flour
• 1 teaspoon ground cinnamon
• 4 tablespoons butter melted

Topping:

• ¼ cup powdered sugar for dusting

Instructions

• Preheat oven to 350°F. Grease and flour a Bundt pan well.
• In a small bowl, stir together the brown sugar, flour, cinnamon, and melted butter until crumbly. Set aside.
• Add cake mix, eggs, vegetable oil, sour cream, vanilla, cinnamon, nutmeg, salt, and the reserved pear juice to a large mixing bowl.
• Mix until smooth and fully combined.
• Gently fold in the chopped pears until evenly distributed.
• Pour half of the batter into the prepared Bundt pan and spread evenly.
• Sprinkle the streusel mixture evenly over the batter layer.
• Carefully spoon the remaining batter over the streusel and spread gently to cover.
• Bake for 50–55 minutes or until a toothpick inserted into the cake comes out clean.
• Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack and cool completely.
• Once cooled, dust the top generously with powdered sugar before serving.

The post Buttery Pear Bundt Cake with Cinnamon Streusel Swirl appeared first on Southern Plate.

A Clever Lil’ Twist on a Breakfast Favorite

I’ll be the first to admit: I love a big, fancy breakfast, but standing over a hot stove flipping soggy bread while everyone else is relaxing in their jammies just isn’t my idea of a good time. 

That’s why these amazing stuffed French toast sticks are a staple in my house. They’ve got all that deep-dish, to-die-for flavor you get with good ol’ French toast. The best part about these bad boys is that once you’ve done the prep work, they’re ready to be tucked away in your freezer just waiting for a craving to hit. I’ve found that having a stash of these means I’m never more than a few minutes away from cinnamon heaven! 

And if you like this recipe, you have to make my overnight stuffed French toast recipe next!

Ingredients You’ll Need

• Wheat bread
• Cream cheese 
• Egg
• Vanilla extract
• Sugar
• Cinnamon
• Unsalted butter 

How to Make Stuffed French Toast Sticks

1. Whip Up the Filling

In a large bowl, combine your room temperature cream cheese, egg, vanilla, and sugar. Use an electric mixer and beat it until it’s smooth and dreamy.

2. Make the Sandwiches

Lay out your slices of bread in stacks of two. Spread a generous layer of that cream cheese mixture between two slices of bread to make a sandwich. Pop these on a baking sheet and slide them into the freezer for about 10 minutes to firm up.

3. Trim and Slice

Once they’ve firmed up, trim off the crusts (you can save those for breadcrumbs!). Cut each sandwich into three even sticks. Put them back on the sheet and freeze for another 30 to 60 minutes. This makes sure they don’t fall apart during the buttery bath!

4. Coat and Freeze

Stir together your cinnamon and sugar in a shallow bowl. Dip each frozen stick quickly into the melted butter and then roll it in the cinnamon sugar. Place them back on the baking sheet and freeze for one more hour until they are solid.

5. Bag Them Up

Once they’re frozen solid, move them into an airtight container or a zipper-seal bag. They’ll stay good in the freezer for a couple of months!

6. Bake and Enjoy

When the craving hits, just place however many you want on a baking sheet. Bake at 400 degrees for 8-10 minutes. That’s it!

Storage and Leftovers

If you have leftovers after baking, you can keep them in the fridge for a day or two and just pop them back in the oven or air fryer to crisp up again. Although in my house, they usually disappear before they even have a chance to cool down!

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Cinnamony Stuffed French Toast Sticks

Forget the messy skillet and the constant flipping. These Stuffed French Toast Sticks are prepped ahead of time, frozen, and baked to golden brown perfection whenever you need a quick breakfast. With a sweet cream cheese center and a crunchy cinnamon crust, they’re the ultimate stress-free finger food!

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword Stuffed French Toast Sticks

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 30 Sticks

Ingredients

• 1 loaf wheat bread

Filling

• 8 ounces cream cheese at room temp
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup sugar

Cinnamon coating

• 1 cup of sugar may need to double
• 1 tablespoon of cinnamon may need to double
• 1/2 cup melted and cooled unsalted butter may need to double

Instructions

• In a large bowl, place cream cheese, egg, vanilla, and sugar. Beat with an electric mixer until smooth and creamy.
• Lay out the bread in stacks of two on a baking sheet. Spread filling in between each stack to make a sandwich. Place the baking sheet in the freezer for about 10 minutes.
• Remove from the freezer and trim the crusts off the bread. Cut each sandwich into three sticks and place all sticks back on the baking sheet. Return to freezer for 30 minutes to an hour.
• Remove from the freezer. Stir together the cinnamon and remaining sugar in a small bowl. Place melted butter in another small bowl.
• Dip each stick quickly in the butter and then the cinnamon sugar mixture, turning to coat. Place back on the baking sheet and repeat until all are done. Return to the freezer and freeze for one hour. After they are completely frozen, remove them from the baking sheet and place them in a zipper seal bag in the freezer until ready to use.
• To bake: Place the desired number of stuffed cinnamon sticks onto a baking sheet and bake in a 400-degree oven for 8-10 minutes. Enjoy!

The post Cinnamony Stuffed French Toast Sticks appeared first on Southern Plate.

A Sweet Southern Mashup for Your Next Get-Together

If you’ve ever been torn between a zesty lemon cake and a creamy cheesecake filling, I’ve got some good news: you don’t have to choose! This recipe is a bit like a “magic” cake because the layers do a little swap while they’re in the oven. It’s a departure from a traditional cheesecake with a graham cracker crust, but that fluffy lemon crust at the bottom makes it so much more approachable for a busy week.

In my kitchen, I’m always looking for a dessert that’s low-stress but still gets folks talking, and this hits all the right notes. I’ve found that using ricotta gives it a lighter, more airy texture than a dense cream cheese mixture, while those juicy cherries on top keep it feeling like a classic dessert. 

It’s one of my favorite cheesecake recipes to bring to a church social because it travels so well in a square baking dish and looks just beautiful once you slice into it! I also really love this Cherry Cream Cheese Pie; check it out!

Ingredients You’ll Need

• Lemon cake mix
• Ricotta cheese
• Eggs
• Sugar
• Vanilla extract
• Cherry pie filling

How to Make Lemon Cherry Cheesecake

Step 1: Prep and Batter

Preheat your oven to 350°F. Grab a 9×13 square baking dish and grease it well. Mix your lemon cake batter according to the box instructions in a large mixing bowl and pour it right in. No need to bake it yet!

Step 2: The Ricotta Layer

In a separate bowl, combine your ricotta, eggs, sugar, and vanilla. I usually use a hand mixer, but a stand mixer works just as well. Once it’s smooth, drop the mixture by spoonfuls over the raw cake batter. Use a rubber spatula to spread it as evenly as you can, but don’t worry if it looks a little messy, because the cake will bake up around it.

Step 3: Bake to Perfection

Slide it into the oven for 1 hour. You’ll know it’s done when the cake is golden and the ricotta center is set. Resist the urge to open the oven door too often; we want to keep that heat steady!

Step 4: Cool and Top

Remove the cake and let it sit on the counter until it’s completely cool. Once it’s reached room temp, spread both cans of cherry pie filling over the top.

Step 5: Chill

Cover the dish with plastic wrap or aluminum foil and pop it in the fridge. This perfect dessert really needs a few hours (or even overnight) to set up so the layers can firm up.

Storage and Leftovers

You can keep this lemon cherry cheesecake in the refrigerator for up to 4 days. Just make sure it stays covered so the cake doesn’t dry out. Because of the ricotta and the fruit topping, this isn’t a great recipe for freezing; it’s much better enjoyed fresh and cold!

If you find yourself with extra lemons and want to double down on the citrus, a little fresh lemon juice whisked into the cake batter is a fantastic way to brighten it up even more!

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The Best Lemon Cherry Cheesecake With Ricotta

Skip the fussy, heavy cream cheese mixture for a lighter, "cloud-like" dessert that practically makes itself. This lemon cherry cheesecake layers a fluffy lemon cake base with a creamy ricotta filling and sweet, juicy cherries for a treat that’s as easy as it is beautiful. It’s my favorite dessert for a potluck because it actually tastes better after a good chill in the fridge!

Course Dessert

Cuisine American

Keyword Lemon Cherry Cheesecake

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 Servings

Ingredients

• 1 box lemon cake mix
• 32 ounces of ricotta cheese
• 4 eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 cans cherry pie filling

Instructions

• Preheat oven to 350. Prepare the cake according to the package directions and then pour the cake batter into a greased 9×13 baking dish.
• In a large bowl, place ricotta cheese, eggs, sugar, and vanilla. Beat with an electric mixer until well combined. Drop the cheesecake mixture by spoonfuls over the top of the cake batter, trying to distribute as evenly as possible.
• Bake cheesecake in the oven for 1 hour or until the center springs back when pressed lightly with your finger. Remove the cake from the oven and allow it to cool completely.
• Top with cherry pie filling, then cover and place in the refrigerator until thoroughly chilled. Serve cold.

The post The Best Lemon Cherry Cheesecake With Ricotta appeared first on Southern Plate.

You got your classic Slow Cooker Beef Stew, One Pan Chili Mac, Classic Cajun Jambalaya – you name it! Whatever you decide to whip up, each of these delicious meals takes minimal effort and offers easy cleanup, so you can enjoy your meal without stressin’ over the aftermath.

1. Cheesy One-Pot Homemade Hamburger Helper 

This One-pot Homemade Hamburger Helper is everything the boxed stuff promised but couldn’t quite deliver. It’s creamy, unapologetically cheesy, and deeply comforting, without that weird aftertaste of “preservatives and regret.” Browning the beef and simmering the noodles right in the same pot lets the pasta absorb the savory fat and beef broth like a delicious sponge!

2. Classic Chicken Bog with Smoky Sausage

The only thing “bogged down” here should be the chicken, not you at the kitchen sink! This One-Pot Classic Chicken Bog is the ultimate Lowcountry comfort, sitting somewhere between a thick stew and a savory rice pilaf. Simmering the rotisserie chicken and smoky sausage directly with the rice in a single pot helps every grain absorb that deep, salty broth. It’s a rustic, soul-warming South Carolina staple that delivers massive flavor with almost zero cleanup.

3. Classic Cajun Jambalaya

I love this One-Pot Classic Cajun Jambalaya because it’s a bold, spicy masterpiece that brings the heart of Louisiana straight to your stovetop. You start by simmering the “holy trinity” of veggies, smoky andouille, and tender chicken in the same pot as the rice to make sure everything gets infused with that signature Cajun kick! It’s everything a deep-south dinner should be without leaving you with a mountain of crusty pans to scrub once the party’s over.

4. One Pan Chili Mac

Chili Mac is the ultimate mashup for the indecisive eater, combining a bold, spicy chili with the creamy, childhood comfort of mac and cheese. Chuckin’ the ground beef, beans, and tender pasta all in one skillet helps the noodles take in that rich chili sauce and velvety melted cheese. It’s a hearty masterpiece that delivers a double dose of nostalgia without the double dose of dishes!

5. Old Fashioned Crock Pot Spaghetti

This is the perfect recipe for those days when the clock is ticking faster than you can keep up! Letting that hearty meat sauce simmer low and slow in the slow cooker transforms simple ingredients into a rich, hearty dish that tastes like you spent hours at the stove. It’s a total lifesaver because the Crock Pot does all the heavy lifting, leaving you with a house that smells like a dream and a sink that isn’t overflowing with sauce-splattered pans.

6. Creamy, Comforting Chicken Pot Pasta

This Creamy, Comforting Chicken Pot Pasta is essentially a “deconstructed” chicken pot pie for the nights when you just cannot be bothered with a crust. It’s got all that nostalgic, down-home goodness (juicy chicken, tender veggies, and a silky sauce) but swaps the pastry for a pile of noodles that cook right in the cream. Since the pasta simmers directly in the pot, it drinks up every drop of that savory flavor, giving you a velvety finish in about 40 minutes flat! 

7. Slow-Cooked Southern Hoppin’ John

Instead of hovering over a boiling pot on the stove, let the black-eyed peas, smoky ham hock, and peppers in this Slow-Cooked Southern Hoppin’ John throw a little party in your slow cooker. It’s got that deep, soulful flavor that usually takes all day to develop, but since it’s a one-pot situation, you won’t be spending your evening scrubbing scorched bean bits off the bottom of a heavy pot. Just scoop it into a bowl, maybe add a side of cornbread if you’re feelin’ fancy, and let the crock pot take the credit for the best meal of the week.

8. Slow Cooker Beef Stew

This Slow Cooker Beef Stew is the culinary equivalent of a giant, fuzzy blanket on a rainy Tuesday. It’s got those melt-in-your-mouth chunks of beef, golden potatoes, and carrots all swimming in a broth so rich and savory you’ll want to dunk an entire loaf of crusty bread in it. Since the slow cooker does the heavy lifting, those deep flavors of garlic and smoky paprika have all day to get to know each other while you’re out doing literally anything else!

9. White Bean Chili With Chicken

This White Bean Chili With Chicken is the creamy, sophisticated cousin to your standard red beef chili! You just simmer the chicken, white beans, and green chilies together in one pot until the kitchen smells like a dream, then finish it off with a swirl of cream and sour cream for that velvety, “can’t-stop-at-one-bowl” texture. It hits that perfect sweet spot of being hearty enough for a cold snap but light enough that you won’t need a three-hour nap afterward.

10. Broccoli Beer Cheese Soup

Don’t let me have too many of these! This Broccoli Beer Cheese Soup is basically a cozy pub dinner in a bowl, minus the sticky tables and the loud music. You just let the sharp cheddar, your favorite ale, and the veggies simmer away in one big pot until those hints of nutmeg and cayenne have a chance to really get to know each other. Best part is you won’t be stuck scrubbing a mountain of crusty pans once the last drop is gone!

11. Pot Roast Recipe In A Crock Pot

Pot Roast Recipe In A Crock Pot is my answer for those days when I want a fancy, “we’re havin’ company” dinner without actually doing the work. It’s a total ringer for that famous restaurant-style roast, giving you fork-tender beef and hearty veggies swimming in a rich, velvety gravy that tastes as if it simmered on a back burner for days. Since everything cooks together in the slow cooker, the meat stays incredibly juicy while the vegetables soak up all those savory juices. 

12. Slow Cooker One-Pot Chicken Dinner

This Slow Cooker One-Pot Chicken Dinner is basically a “Sunday roast” for people who don’t actually have time for a Sunday roast. You just toss your chicken and veggies into the crock and let them do their thing until everything is tender and juicy. It’s one of those meals that makes the house smell incredible and ensures you aren’t stuck scrubbing a pile of roasting pans after everyone’s finished eating.

End That Long Day On the Stove, Not the Sink!

It’s much easier to justify letting a single pot soak than an entire cupboard. These recipes let you enjoy those comfort food favorites and worry about the cleanup tomorrow. Heck, if you have leftovers, just put that sucker in the fridge and voilà! 

The post 12 of My Favorite Simple One-Pot Recipes appeared first on Southern Plate.

A Sweet Southern Staple for Your Next Get-Together

If you’ve never heard of Frog Eye Salad, don’t let the name spook you! There aren’t any actual amphibians involved. The name comes from the acini di pepe pasta, which are tiny pasta balls that look a bit like “frog eyes” once they’re cooked and coated in a silky pineapple custard.

In many Southern kitchens, this is the ultimate “side dish” that’s actually a dessert. It’s in the same family as ambrosia salad or fruit cocktail fluff, but the addition of the cooked round pasta gives it a unique, chewy texture that keeps people coming back for seconds. If it’s your first time making it, or you’re looking for new recipes to shake up your usual rotation, this version adds a little tropical flair with coconut milk and shredded coconut!

My favorite part about it is that it actually tastes better the longer it sits. Making it a day ahead of family parties takes the stress off the host and lets those flavors really marry together!

If, like me, you just can’t get enough coconut, give this fluffy Coconut Meringue Pie a go!

Ingredients You’ll Need

• Heavy cream
• Coconut milk
• Granulated sugar
• Cornstarch
• Cold water
• Vanilla extract
• Acini di pepe pasta, cooked and drained
• Canned crushed pineapple, undrained
• Canned mandarin oranges, drained
• Sweetened shredded coconut
• Mini marshmallows
• Whipped topping, thawed

How to Make Frog Eye Salad

Step 1: Cook the Pasta

Bring a pot of water to a boil and cook the acini di pepe pasta according to the box instructions. Drain it and rinse with cold water to stop the cooking process and remove excess starch. Set it aside to drain thoroughly.

Step 2: Make the Custard

In a medium saucepan over medium heat, combine sugar, heavy cream, and coconut milk. Bring it to a gentle simmer. In a small bowl, whisk the cornstarch and cold water until smooth, then pour it into the medium saucepan.

Stir constantly until the mixture thickens into a smooth pudding. Remove from heat, stir in the vanilla, and let it cool completely in the fridge.

Step 3: Mix the Fruit and Pasta

In a large mixing bowl, toss together your cooked pasta, the crushed pineapple (with its juice), drained mandarin oranges, shredded coconut, and mini marshmallows. These little bits of fruit and marshmallows are what make the salad so colorful!

Step 4: Fold and Combine

Once your custard is cold, fold in the whipped topping until it’s light and airy. Gently pour this over the pasta mixture in the large bowl. Use a spatula to fold everything together until every piece of round pasta is evenly coated.

Step 5: Chill and Serve

Cover the bowl tightly with plastic wrap and refrigerate. Let it chill for at least 2 hours, though overnight is truly best. Give it one quick stir before serving!

Storage and Leftovers

Frog eye salad recipe leftovers can be kept in an airtight container in the refrigerator for up to 3–4 days. If the salad seems a little dry the next day, you can stir in a spoonful of extra whipped topping or a splash of pineapple juice to loosen it back up. This recipe doesn’t freeze well due to the dairy and pasta, so just enjoy it fresh!

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Creamy Old-Fashioned Frog Eye Salad

This Frog Eye Salad is a sweet, nostalgic Southern classic that’s always a hit. Tiny acini di pepe pasta is tossed in a silky, homemade coconut custard and folded together with mini marshmallows, mandarin oranges, and crushed pineapple. Lightened up with plenty of whipped topping, it’s a creamy, fluffy dessert salad that’s best made ahead of time to get the most from its many flavors!

Course Dessert, Side Dish

Cuisine American

Keyword Frog Eye Salad

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 10 Servings

Ingredients

For the custard:

• ⅔ cup heavy cream
• ⅓ cup coconut milk
• ⅓ cup granulated sugar
• 2 tablespoons cornstarch
• 3 tablespoons cold water
• 1 teaspoon vanilla extract

For the salad:

• 8 ounces acini di pepe pasta cooked and drained
• 1 6-ounce can crushed pineapple, undrained
• 1 11-ounce can mandarin oranges, drained
• ½ cup sweetened shredded coconut
• 1 cup mini marshmallows
• 1 8-ounce tub whipped topping, thawed

Instructions

• In a saucepan, combine the heavy cream, coconut milk, and sugar. Heat over medium until just simmering.
• In a small bowl, stir together the cornstarch and cold water. Add to the simmering mixture and cook, stirring constantly, until thickened and smooth.
• Remove from the heat and stir in the vanilla. Refrigerate until completely cold.
• In a large bowl, combine the cooked pasta, pineapple with juice, mandarin oranges, coconut, and marshmallows.
• Fold the whipped topping into the chilled custard until smooth.
• Gently fold the cream mixture into the pasta mixture until evenly coated.
• Cover and refrigerate at least 2 hours before serving.

The post Creamy Old-Fashioned Frog Eye Salad appeared first on Southern Plate.

A Cozy Bowl That Still Fits Your Low-Carb Goals

Vegetable soup has always been an easy meal for beatin’ the cold: big pot, lots of vegetables, something simmering away while the house smells good! The only hiccup is that many classic versions bulk things up with potatoes, rice, or noodles, which can push the carbs higher than some folks want.

This version keeps the spirit of a good homemade vegetable soup but takes a different route. Frozen mixed vegetables make it quick to pull together, chicken broth builds the soup base, and a little cream at the end gives it that cozy, comforting texture that makes it feel like more than just a pot of boring ol’ vegetables.

It’s also one of those meals that doesn’t require a lot of planning. Everything cooks in one pot, the ingredients are easy to keep on hand, and the whole thing is ready in about half an hour. Serve it as a lighter main dish or alongside something simple like Crock Pot Spaghetti, and you’re set!

Ingredients You’ll Need

• Chicken broth (or vegetable broth)
• Heavy cream
• Large chopped onion or frozen onion seasoning blend
• Butter
• Frozen mixed vegetables of your choice
• Parsley, fresh or dried
• Salt
• Black pepper
• Glucomannan (or almond flour and water)

How to Make Creamy Low Carb Vegetable Soup

Step 1: Sauté the Onion

Start by placing a large Dutch oven or soup pot over medium-high heat. Add the butter and let it melt down until it’s nice and bubbly. Toss in the chopped onion (or frozen onion blend) and sauté for about 5 minutes, stirring occasionally, until the onion softens and smells good and savory. 

Step 2: Add the Broth and Vegetables

Pour in the chicken broth and stir in the frozen mixed vegetables. Turn the heat up just enough to bring everything to a gentle boil, then lower it to a steady simmer. Let the soup cook for about 10 minutes, or until the veggies are tender.

Step 3: Stir in the Cream and Seasonings

Once the vegetables are cooked through, pour in the heavy cream and sprinkle in the parsley, salt, and pepper. Give everything a good stir so the soup turns creamy and well combined. Let it continue simmering while you prepare the thickener.

Step 4: Thicken the Soup (Glucomannan Method)

In a measuring cup, whisk 1 teaspoon of glucomannan into 1 cup of cold water until it’s fully dissolved. Slowly stir this mixture into the soup. Let the soup simmer for about 10 more minutes, stirring occasionally, until it thickens into a nice, creamy consistency.

Step 5: Taste and Serve

Give the soup a quick taste and adjust the salt and pepper if needed. Ladle the creamy vegetable soup into bowls and serve it hot!

What to Serve With Low Carb Vegetable Soup

If you’re not fussed about the total carbs you’re havin’, go ahead and serve it with some Southern Skillet Spoonbread, 2-Ingredient Easy Homemade Biscuits, breadsticks, croutons, or some nice parmesan crisps. If you’re serving it as a side or appetizer, opt for a simple main meal like butter-roasted chicken.

Storge and Leftovers

This delicious soup is even better the next day, once the flavors have had time to settle together, so don’t be shy about making a big pot! Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove top or in the microwave.

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Warm, Creamy Low Carb Vegetable Soup

Overflowing with all the vegetables your heart desires, this creamy low carb vegetable soup is a cozy meal loaded with tender vegetables, buttery broth, and a splash of cream. It’s simple, hearty, and ready in about 35 minutes!

Course Soup

Cuisine American

Keyword Low Carb Vegetable Soup

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 5 Bowls

Ingredients

• 40 ounces of chicken broth
• 1 cup heavy cream
• 1 large chopped onion or frozen onion seasoning blend 10 oz
• 1/4 cup butter
• 26 ounces frozen mixed vegetables of your choice
• 1 tablespoon parsley fresh or dried
• salt and pepper to taste
• Glucomannan to thicken or use 1/2 cup almond flour and water

Instructions

• Melt butter in a Dutch oven or soup pot over medium-high heat. Add the onion blend (or just onion) and sauté until the onion is tender (about 5 minutes).
• Pour in the chicken broth and frozen veggies. Bring this just to a boil and then reduce the heat to a simmer until the veggies are tender (about 10 minutes). Add in the heavy cream, parsley, salt, and pepper. Stir well and continue to simmer.
• To thicken with Glucomannan: In a measuring cup, stir 1 teaspoon of Glucomannan into a cup of cold water until dissolved. Stir this into the soup and continue to simmer for about 10 minutes more, stirring from time to time.
• To thicken with flour: Stir one tablespoon of flour into one cup of water and then stir it into the soup. Continue to simmer for about 10 minutes, stirring from time to time.

The post Warm, Creamy Low Carb Vegetable Soup appeared first on Southern Plate.

A Drink That Won’t Sour Your Day!

There’s nothing that ruins a porch swing moment faster than a mouthful of gritty sugar crystals at the bottom of your glass. We’ve all been there, stirring for dear life in a cold pitcher only to have the sugar just… sit there.

The best way to get that silky, “how did she make this?” texture is to go the old fashioned way and whip up a quick simple syrup. Melt your sugar into water over medium heat first, you’re making sure that the sweetness actually shakes hands with the water rather than just sinking to the bottom.

So, head on over to the nearest Piggly Wiggly (or your backyard if you’re lucky enough to have a lemon tree!) and let’s get to squeezing, shall we?

Thirsty for more Southern sips? Try this Southern Sweet Tea, Sugar-Free Peach Lemonade, and Strawberry Lemonade Concentrate!

Let’s Talk Ingredients

• 1 cup water
• 1 3/4 cups sugar
• 1 1/2 cups lemon juice

How to Make Old Fashioned Lemonade

Step 1. Make the Simple Syrup 

In a small saucepan, mix 1 cup of water and the sugar. Bring it just to a boil over medium heat, stirring constantly. Once the sugar dissolves and the mixture looks clear, take it off the heat. This is your simple sugar syrup.

Step 2. Prep the Pitcher 

Grab a large pitcher and fill it with about 2-3 inches of cold water. Pour in your fresh lemon juice and that warm sugar syrup you just made.

Step 3. Mix and Chill 

Combine lemon juice and syrup with a long spoon, then add enough water to fill the pitcher the rest of the way. Give it one last good stir!

My Recommendation: Skip the bottled lemon juice if you can help it. The flavor difference is night and day. For best results, use a hand juicer to get every drop out of those fresh lemons, and if you have extra lemons, slice one up for a lemon slice garnish!

Step 4. Serve 

Pour it into a glass over plenty of ice. If you’re feeling extra, a sprig of mint or a few berries on top never hurt anybody!

Storage

Store any remaining lemonade in the fridge. It’ll stay fresh and tasty for about 5 to 7 days. If the pulp settles at the bottom, just give it a quick stir before you pour your next glass!

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Tart, Fresh Squeezed Old Fashioned Lemonade

This homemade lemonade recipe uses a quick, simple sugar syrup to ensure every drop is perfectly sweet without any grit at the bottom. It’s a tart, bright, and cooling old-school recipe that’s just as good at a backyard barbecue as it is on a quiet Sunday afternoon.

Course Drinks

Cuisine American

Keyword Old Fashioned Lemonade

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 Glasses

Ingredients

• 1 cup water
• 1 3/4 cups sugar
• 1 1/2 cups lemon juice

Instructions

• Combine the water and sugar in a medium saucepan and bring just to a boil over medium-high heat, stirring constantly, until all sugar is dissolved and the mixture is clear.
• Fill a 2-quart pitcher with cold water to a depth of 2-3 inches. Add lemon juice and sugar syrup. Stir. Add enough water to fill the pitcher the remainder of the way. Serve over ice and store any remaining lemonade in the fridge.

The post Tart, Fresh Squeezed Old Fashioned Lemonade appeared first on Southern Plate.

The Ultimate Easy Dessert for Cookies & Cream Lovers

Life gets busy, and sometimes you want a yummy dessert without the fear of a cracked top that comes with traditional cheesecake recipes. This pie lands right in that sweet spot! A nice cheesecake filling boosted by a pudding mix and extra-creamy whipped topping, and you get a silky, stable texture that holds up beautifully when sliced.

While you can certainly buy a pre-made crust at the grocery store, taking five extra minutes to make a homemade chocolate graham cracker crust makes a world of difference if you can spare the time. It’s thicker, crunchier, and has that rich, buttery flavor that store-bought tins just can’t replicate.

If you love this recipe vibe, you might also want to try my other no-bake treats like these Easy No-Bake Scotcharoos!

Ingredients You’ll Need 

• Chocolate graham crackers
• Unsalted butter, melted
• Granulated sugar
• Cheesecake pudding mix
• Cold milk
• Extra-creamy whipped topping
• Cream cheese, softened
• Oreos, finely crushed
• Whipped topping

How to Make Oreo Cheesecake Pie

Step 1: Prep the Oreo Crust

Preheat your oven to 350°F. Pulse your chocolate crackers in the food processor until you have a fine crumb. Pour in the melted butter and sugar, pulsing until it looks like wet sand.

Step 2: Mix the Filling

In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s fluffy. This is where you’d usually add vanilla extract or sour cream in other recipes, but our pudding mix does the heavy lifting here!

Step 3: Fold and Fluff

Using a spatula, gently fold in the 8 oz of whipped topping and the crushed Oreos. You want to keep the air in the mixture so it stays light. Spoon the filling into your cooled crust and smooth it out.

Step 4: The Big Chill

Cover the pie loosely with plastic wrap and pop it in the fridge. For the best results, let it sit overnight.

Step 5: Toppings and Serving

Just before you’re ready to eat, spread the remaining whipped topping (or whipped cream beaten to stiff peaks) over the top. Garnish with more chopped Oreos for even more crunch!

Storage & Leftovers

Store any leftover slices in an airtight container in the refrigerator for up to 4 days. You can also freeze this pie! Wrap it tightly, and it will stay fresh for up to a month. Just let it thaw in the fridge for an hour before serving.

Frequently Asked Questions

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No-Bake Oreo Cheesecake Pie with Chocolate Graham Crust

If you’re looking for that "wow" dessert without the kitchen stress, this Oreo Cheesecake Pie is it. We’re talking a thick, homemade chocolate graham cracker crust filled with a fluffy, extra-creamy cookies-and-cream center that actually holds its shape when you slice it. It’s mouth-watering and takes about 25 minutes of hands-on time.

Course Dessert

Cuisine American

Keyword Oreo Cheesecake Pie

Prep Time 25 minutes minutes

Cook Time 10 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 35 minutes minutes

Servings 8 Slices

Ingredients

Homemade Chocolate Graham Cracker Crust:

• 12 sheets of chocolate graham crackers
• 5 tbsp unsalted butter melted
• 2 tbsp granulated sugar

Oreo Cheesecake Filling:

• 1- 3.4 oz – small box cheesecake pudding mix
• 1¼ cups cold milk
• 1 8-oz container extra-creamy whipped topping
• 4 oz cream cheese softened
• 12 Oreos finely crushed

Topping:

• 4 oz whipped topping
• 3 Oreos crushed

Instructions

Make the Crust

• Preheat oven to 350°F (175°C).
• Place the chocolate graham crackers in a food processor and process until fine, even crumbs form.
• Add the melted butter and sugar directly to the food processor and pulse until the mixture resembles wet sand and holds together when pressed.
• Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish.
• Bake for 8–10 minutes, then cool completely.

Make the Filling

• In a mixing bowl, beat the cream cheese until completely smooth.
• Add cold milk and sprinkle the pudding mix over the top.
• Beat with an electric mixer for 1–2 minutes until thickened.
• Fold in the 8 oz whipped topping and crushed Oreos until fluffy and fully combined.
• Spoon the filling into the cooled crust and smooth the top.

Chill

• Refrigerate for at least 4 hours (overnight is best)

Finish & Serve

• Just before serving, spread 4 oz whipped topping evenly over the chilled pie. Sprinkle with 3 crushed Oreos. Slice and serve cold.

The post No-Bake Oreo Cheesecake Pie with Chocolate Graham Crust appeared first on Southern Plate.

You Deserve a Cozy Weeknight Dinner 

Some nights just call for a creamy, comforting supper that doesn’t ask a whole lot of you. This Chicken Pot Pasta brings all the cozy flavors of a classic chicken pot pie (tender chicken, vegetables, and a rich, creamy sauce) and turns it into an easy one-pot pasta that’s ready in no time.

It’s the kind of meal you make when you’ve got a busy day behind you, a hungry table waiting, and maybe a rotisserie chicken sitting in the fridge that needs a purpose. I love it because it takes simple ingredients, no pie crust to wrestle with, and yields plenty of leftovers for tomorrow!

Oh, and don’t forget your sides! This fresh and creamy green bean casserole always htis the spot.

Ingredients You’ll Need

• Rotini or penne pasta
• Butter
• Yellow onion, diced
• Garlic, minced
• All-purpose flour
• Chicken broth
• Heavy cream
• Whole milk
• Salt
• Black pepper
• Cooked chicken, diced or shredded
• Frozen peas and carrots
• Frozen corn

How to Make Chicken Pot Pasta

Step 1: Cook the Pasta

Cook the pasta in well-salted water until just tender. Drain and set aside. A splash of pasta water can be saved in case you want to loosen the sauce later.

Step 2: Start the Sauce

In a large skillet or Dutch oven over medium heat, melt the butter. Add the diced onion and cook until soft and lightly golden, scraping up any bits from the bottom of the pot. Stir in the garlic and cook for about 30 seconds.

Step 3: Build the Creamy Sauce

Slowly whisk in the chicken broth until smooth, then add the heavy cream and milk.

Sprinkle the flour over the mixture and whisk continuously. Cook for about one minute until the sauce thickens into a velvety, creamy sauce.

Step 4: Add the Filling

Season with salt and black pepper. Stir in the cooked chicken, peas, carrots, and corn. Cook for 4–5 minutes, just until everything is heated through.

Step 5: Combine and Serve

Add the cooked pasta and gently fold it into the sauce. Reduce the heat to low and let it simmer for 5–10 minutes so everything warms evenly. Serve hot, topped with parmesan cheese, pecorino romano, or fresh parsley if you like! This pasta also goes well with a serving of Southern skillet spoonbread.

Storage & Leftovers

Let leftovers cool to room temperature, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium heat or in the microwave, adding a splash of milk or chicken broth if needed to loosen the sauce.

Frequently Asked Questions

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Creamy, Comforting Chicken Pot Pasta

This Chicken Pot Pasta is cozy, creamy comfort food made easy. Tender chicken, mixed vegetables, and pasta come together in a rich, homemade sauce, no pie crust required. Perfect for busy weeknights and even better as leftovers!

Course Main Course

Cuisine American

Keyword Chicken Pot Pasta

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 Servings

Ingredients

• 12 ounces rotini or penne pasta
• 4 tablespoons butter
• 1 small yellow onion diced
• 2 cloves garlic minced
• ⅓ cup all-purpose flour
• 1½ cups chicken broth
• 1½ cups heavy cream
• ½ cup whole milk
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2½ cups cooked chicken diced or shredded
• 1 cup frozen peas and carrots
• ½ cup frozen corn

Instructions

• Cook the pasta in well-salted water according to package directions until just tender. Drain and set aside.
• Melt the butter in a large skillet or Dutch oven over medium heat. Add the diced onion and cook until soft and lightly golden. Stir in the garlic and cook just until fragrant.
• Slowly whisk in the chicken broth until smooth, then add the heavy cream and milk, stirring constantly.
• Sprinkle the flour over the liquid mixture and whisk well until fully incorporated and smooth. Continue cooking and stirring for about one minute, allowing the sauce to thicken into a rich, velvety consistency.
• Season with salt and black pepper. Add the chicken, peas, carrots, and corn. Stir until everything is warmed through and well coated in the sauce.
• Add the cooked pasta and gently fold it into the sauce. Reduce the heat to low and let it simmer for a few minutes so the pasta absorbs the creaminess and the veggies are warmed through.
• Remove from heat and garnish if desired. Serve warm.

The post Creamy, Comforting Chicken Pot Pasta appeared first on Southern Plate.

A Quick, Delicious Way to Feed the Whole Family!

If you grew up eating spaghetti on busy nights, chances are it was hearty, heavy on the meat sauce, and meant to feed the whole family. This slow cooker version keeps all that comfort but makes it even easier. Once everything goes into the crock pot, it pretty much handles itself, which is a blessing on days when life’s moving fast, and dinner still needs to happen.

What makes this recipe work is letting the sauce do the heavy lifting. Instead of using jarred spaghetti sauce, you’re building a rich meat sauce from tomato paste, water, and dried herbs that have time to mellow and deepen as they cook. You can find the recipe for this easy spaghetti sauce here!

Now let’s get to cookin’!

Ingredients You’ll Need

• Lean ground beef or ground chuck
• Tomato paste 
• Warm water
• Basil
• Rosemary
• Garlic powder
• Salt
• Red cayenne pepper
• Sliced mushrooms 
• Bay leaves

How to Make Old-Fashioned Crock Pot Spaghetti

Step 1: Brown the Ground Beef

In a large skillet over medium heat, cook the ground beef until fully browned. Drain the grease and transfer the meat to a 5–6-quart slow cooker.

Step 2: Build the Sauce

Add basil, rosemary, garlic powder, salt, black pepper, cayenne, tomato paste, and warm water to the slow cooker. Stir everything together until well combined.

Step 3: Add Mushrooms and Bay Leaves

Drain the mushrooms and gently stir them into the sauce. Lay the bay leaves on top and spoon a little sauce over them without stirring.

Step 4: Slow Cook

Cover and cook on low for 7–9 hours or high for 3–4 hours. Before serving, remove the bay leaves.

Step 5: Serve

Serve the meat sauce over freshly cooked spaghetti noodles. Top with parmesan cheese and serve with garlic bread if you’ve got it. You can also go for some Parmesan crisps!

Storage & Leftovers

Let leftover spaghetti sauce cool, then store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave. If the sauce thickens, just stir in a splash of water. Leftover spaghetti sauce also freezes well, making it a great option for meal prep or future quick dinners.

Frequently Asked Questions

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Old Fashioned Crock Pot Spaghetti

This old-fashioned Crock Pot spaghetti is an easy, no-fuss supper made with slow-simmered meat sauce and simple pantry seasonings. Toss it together early, let it cook all day, and serve it over hot noodles when you’re ready to eat.

Course Main Course

Cuisine American

Keyword Crock Pot Spaghetti

Prep Time 3 minutes minutes

Cook Time 15 minutes minutes

Total Time 18 minutes minutes

Servings 4 Servings

Ingredients

• 2 -3 pounds lean ground beef or ground chuck
• 1 large can of tomato paste 12 oz.
• 2 cups warm water
• 1 ½ Tbs. Basil
• 1 ½ Tbs. Rosemary
• heaping teaspoon garlic powder
• 1.5 teaspoons salt
• Pinch red cayenne pepper
• 1 jar of sliced mushrooms 6 oz.
• 3 Bay leaves remove after cooking

Instructions

• In a large skillet, cook ground beef until browned and fully cooked, drain, and place in a slow cooker.
• Brown your meat and drain the grease. Place in a 5-6 quart slow cooker. Add in Basil, Rosemary, Garlic Powder, Salt, Pepper, Cayenne, tomato paste, and water. Stir that up real good.
• Drain mushrooms and gently stir those in.
• Add Bay leaves and don’t stir (because they will break up), just spoon some sauce over them.
• Cover and cook on low, 7-9 hours, or high, 3-4 hours. Before serving, remove bay leaves. Serve over fresh cooked noodles.

The post Old Fashioned Crock Pot Spaghetti appeared first on Southern Plate.

A Quick Meal That’ll Blow You Away

Walking tacos come together fast, using simple ingredients you probably already keep around. From start to finish, dinner’s on the table in about 25 minutes, which makes it a real lifesaver on busy school nights or last-minute evenings when everyone’s hungry now.

These puppies have been a staple at birthday parties, concession stands, and taco bars for years, and for good reason! They take everything you love about taco night and turn it into an easy, customizable, grab-and-go meal. This is also one of my favorite dinners because it can feed quite the crowd. Double the taco meat, grab a few extra bags of chips, and suddenly you’ve got an effortless taco bar!

If this is your first time making them at home, don’t worry. They’re nearly foolproof, and I’ll walk you through a few tips to make sure they turn out just right. If you’re a big fan of convenience, check out these Grab and Go Breakfast Burritos!

Ingredients You’ll Need

• Ground beef
• Small yellow onion, finely diced
• Packet mild taco seasoning
• Water
• Fritos corn chips or Doritos
• Shredded Colby-Jack or mild cheddar cheese
• Shredded iceberg lettuce

Optional Toppings:

• Diced tomatoes
• Sour cream
• Pickled jalapeños
• Diced sweet onion
• Hot sauce

How to Make Walking Tacos

Step 1: Cook the Taco Meat

Heat a large skillet over medium heat. Add the ground beef and diced onion, breaking the meat up as it cooks. Cook until the beef is browned and the onion is soft. Drain excess grease if needed.

Step 2: Season and Simmer

Stir in the taco seasoning and water. Reduce the heat slightly and let the mixture simmer until thickened but still juicy. Remove from heat.

Step 3: Prep the Chip Bags

Gently crush each bag of chips, then cut it open lengthwise. This creates a “taco shell” that’s easy to fill and eat.

Step 4: Assemble

Spoon warm taco meat directly into each bag of chips. Sprinkle with cheddar cheese, so it melts into the meat, then top with lettuce, sour cream, and any additional toppings you love.

Serve immediately with a fork and let everyone dig in!

Storage & Leftovers

Store leftover taco meat in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. Assemble fresh walking tacos with new bags of chips when ready to serve.

What to Serve with Walking Tacos

Honestly, these are a meal all on their own. But if you’re feeding a crowd, they pair well with Mexican street corn pasta, beans, or some corn on the cob.

Frequently Asked Questions

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Convenient & Flavorful Walking Tacos

Walking Tacos are a quick, crowd-pleasing meal made with seasoned ground beef spooned straight into a bag of chips and finished with cheese, lettuce, and your favorite toppings. Ready in about 25 minutes, they’re perfect for busy nights, game day, or casual gatherings when you want something fun, filling, and easy to customize.

Course Main Course

Cuisine American

Keyword Walking Tacos

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 Servings

Ingredients

For the taco meat:

• 1 pound ground beef
• ½ small yellow onion finely diced
• 1 packet mild taco seasoning
• ½ cup water

For serving:

• 4 individual bags of Fritos corn chips or Doritos
• 1 cup shredded Colby-Jack or mild cheddar cheese
• 1 cup shredded iceberg lettuce

Optional Toppings:

• Diced tomatoes
• Sour cream
• Pickled jalapeños
• Diced sweet onion
• Hot sauce

Instructions

• Cook the ground beef and diced onion in a skillet over medium heat until the beef is browned and the onion is soft. Drain excess grease if needed.
• Stir in the taco seasoning and water. Simmer until the mixture thickens slightly and stays juicy but not soupy. Remove from heat.
• Gently crush the Fritos bags and cut them open down the side. Spoon the warm beef mixture directly into each bag.
• Top with shredded cheese so it melts into the meat, then add lettuce. Finish with a dollop of sour cream and any optional toppings.
• Serve immediately with forks.

The post Convenient & Flavorful Walking Tacos appeared first on Southern Plate.

My Favorite Scotcharoo Recipe

If you grew up around church potlucks, bake sales, or holiday cookie exchanges, chances are you’ve crossed paths with Scotcharoos more than once. They’re the kind of treat you spot from across the room, stacked on a paper plate or tucked into a foil pan, with that glossy chocolate-butterscotch topping that practically dares you to grab one before they’re gone!

This version stays true to the classic scotcheroo recipe so many of us grew up with. Crisp rice cereal gets folded into a warm, sweet peanut butter mixture until every bite is coated and chewy, then finished with a smooth layer of melted chocolate chips and butterscotch chips on top. 

And if you can’t get enough of that peanut butter flavor, check out this chocolate peanut butter fudge!

Ingredients You’ll Need

• Creamy peanut butter
• Granulated sugar
• Light corn syrup
• Crisp rice cereal
• Semi-sweet chocolate chips
• Butterscotch chips

How to Make Scotcharoos

Step 1: Prep the Pan

Lightly grease a 9×13-inch baking dish or line it with parchment paper, leaving a bit of overhang. Add the crisp rice cereal to a large mixing bowl and set it aside.

Step 2: Make the Peanut Butter Mixture

In a medium saucepan, combine the sugar and light corn syrup. Warm over medium heat, stirring occasionally, just until the sugar dissolves and the mixture looks glossy and smooth. Remove from heat and immediately stir in the peanut butter until fully combined.

Step 3: Coat the Cereal

Pour the warm peanut butter mixture over the cereal base and gently fold until every piece is coated. Transfer to the prepared pan and press into an even layer using light pressure.

Step 4: Add the Chocolate Topping

Combine the chocolate chips and butterscotch chips in a microwave-safe bowl. Heat in short bursts, stirring between each, until smooth. Spread evenly over the cereal layer, reaching all the way to the edges.

Step 5: Set and Slice

Let the bars sit at room temperature until set, or refrigerate briefly if you’re short on time. Once firm, lift from the pan and slice into small squares. They’re rich, so a little goes a long way!

Storage & Leftovers

Store Scotcharoos in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If stacking, place parchment paper between layers to keep the chocolate topping from sticking. Let chilled bars sit at room temperature for a few minutes before serving for the best texture.

Frequently Asked Questions

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Easy No-Bake Scotcharoos

These easy no-bake Scotcharoos are chewy, rich, and full of classic peanut butter flavor, finished with a smooth chocolate-butterscotch topping. Perfect for potlucks, bake sales, or anytime you need a quick dessert that everyone loves!

Course Dessert

Cuisine American

Keyword Scotcharoos

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Chill Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 24 Squares

Ingredients

For the cereal layer

• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 cup light corn syrup
• 6 cups crisp rice cereal

For the topping

• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips

Instructions

• Lightly grease a 9×13-inch baking pan or line it with parchment paper, leaving extra hanging over the sides for easy removal later. Place the rice cereal in a large mixing bowl and set it aside.
• Add the sugar and corn syrup to a medium saucepan and warm the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture looks smooth and glossy. Do not allow it to boil. Remove the pan from the heat and stir in the peanut butter until fully combined and smooth.
• Pour the warm peanut butter mixture over the cereal and gently fold everything together until the cereal is evenly coated. Transfer the mixture to the prepared pan and press it into an even layer using light pressure to avoid packing it too tightly.
• Combine the chocolate chips and butterscotch chips in a microwave-safe bowl and heat in short intervals, stirring between each, until melted and smooth. Spread the melted topping evenly over the cereal layer.
• Let the bars sit at room temperature until the topping has set, or refrigerate briefly to speed up the process. Once firm, lift the bars from the pan and slice into squares before serving.

The post Easy No-Bake Scotcharoos appeared first on Southern Plate.

One of My Favorite Ways to Start the Day

If there’s one breakfast dish that never lets me down, it’s a good Ham, Cheese, & Egg Casserole. It’s hearty, comforting, and exactly the kind of recipe that makes mornings feel manageable when the coffee hasn’t quite kicked in. 

This easy breakfast casserole is the perfect way to use leftover ham, but it’s just as good with crumbled turkey breakfast sausage. The hash browns create a hearty base, while the eggs and milk bake up tender and custardy, holding everything together.

It’s also a great base recipe! Once you’ve made it the first time, you’ll start thinking of all the ways to tweak it next time, which, in my humble opinion, is what defines easy recipes.

Make sure to add these Hearty Grab and Go Breakfast Burritos to your breakfast lineup!

Ingredients You’ll Need

• Frozen cubed hash browns
• Large Onion, diced
• Cooked ham or crumbled turkey breakfast sausage
• Shredded cheddar cheese
• Large eggs
• Whole milk
• Salt
• Pepper

How to Make Ham, Cheese, & Egg Casserole 

Step 1: Layer the Casserole

Spray your casserole dish, slow cooker insert, or Dutch oven with nonstick cooking spray. Spread one-third of the hash browns in the bottom, followed by one-third of the onions, ham, and cheese.

Repeat the layers two more times, finishing with cheese on top.

Step 2: Mix the Eggs

In a large bowl, whisk together the eggs, milk, salt, and pepper until fully combined. Pour the egg mixture evenly over the layered ingredients, making sure it seeps down into the potatoes.

Step 3: Cook Using Your Preferred Method

• Oven: Bake uncovered at 325°F for about 90 minutes, until the eggs are set and the top is lightly golden brown.
  
• Slow Cooker: Cover and cook on low for 7–8 hours or high for 3–4 hours.
  
• Instant Pot: Use the slow cooker function and cook for 7 hours on “less,” or 3–4 hours on standard slow cooker mode.

Make It Your Own

This casserole is easy to customize depending on what you have on hand. You can swap cheddar cheese for Swiss cheese or a cheese blend, add bell peppers, green onions, or fresh parsley, stir in cottage cheese for extra protein and creaminess, or use bread cubes or white bread instead of hash browns for a different texture. 

It’s a great recipe for experimenting without ruining breakfast!

What to Serve with Ham, Cheese, & Egg Casserole

This dish is filling on its own, but it pairs beautifully with fresh fruit, homemade biscuits, or a simple green salad if you’re serving it for brunch.

Storage & Leftovers

Let leftovers cool completely, then store them in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave or warm larger amounts in the oven, covered loosely with aluminum foil to prevent drying out. It’s just as good the next morning, which is always a plus!

Frequently Asked Questions

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Cozy Ham, Cheese, & Egg Casserole

This easy ham, cheese, and egg casserole is hearty, comforting, and perfect for busy mornings or feeding a crowd. Made with hash browns, fluffy eggs, and melty cheddar, it’s a make-ahead breakfast everyone loves!

Course Breakfast

Cuisine American

Keyword Ham, Cheese, & Egg Casserole

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6

Ingredients

• 1 bag frozen cubed hash browns 32 ounces
• 1 large onion diced
• 1-2 cups cooked ham or crumbled turkey breakfast sausage
• 2 cups shredded cheddar cheese
• 10-12 large eggs
• 1 cup whole milk
• 1 teaspoon salt
• 1 teaspoon pepper

Instructions

• Spray the insert of a slow cooker, instant pot, or 5-quart Dutch oven with nonstick cooking spray. Place 1/3 of the hash browns in the bottom. Top with 1/3 onions, 1/3 ham, and 1/3 cheese. Repeat two more times.
• In a large bowl, beat together the eggs, milk, salt, and pepper until well blended. Pour over the ham and potato layers.

To make in the oven

• Bake, uncovered, at 325 for 90 minutes, or until the eggs are set.

To make in the slow cooker

• Place the crock in the slow cooker, cover with the lid, and bake on low for 7-8 hours or high for 3-4 hours.

To make in an Instant Pot

• Place the insert in the Instant Pot. Press “slow cooker”, then “adjust” until the light comes on under “less”. Adjust the time using the plus and minus signs to get it to 7 hours. If you’d like to cook it faster, press “slow cooker.” Do not adjust the temperature to less; instead, change the time to 3-4 hours.

The post Cozy Ham, Cheese, & Egg Casserole  appeared first on Southern Plate.