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. 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!

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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.

Time to Rediscover One of Your Favorite Meals

If you grew up anywhere near a Southern kitchen, there’s a good chance beans and taters made a regular appearance on the table. It’s one of those humble dishes that doesn’t try to impress, but somehow always does!

Traditional Southern green beans often simmer low and slow with a ham hock or bacon pieces until they’re silky and full of flavor. This recipe keeps that comforting spirit but shortens the cooking time and lightens things up just enough by sautéing the beans and finishing everything with a creamy, cheesy sauce.

The real beauty of this dish is that you can use fresh green beans, frozen green beans, baby potatoes, red potatoes, or whatever you have on hand. The cream cheese sauce pulls everything together, coating the beans and potatoes without feeling heavy.

And if you love this side dish, your mouth’ll be watering when you hear about this Fresh & Creamy Green Bean Casserole!

Ingredients You’ll Need

• Green Beans, fresh or frozen
• Small new potatoes
• Cream cheese
• Milk
• Butter 
• Salt
• Pepper

How to Make Creamed Beans and Taters

Step 1: Cook the Potatoes

Wash and quarter the new potatoes, then place them in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat and cook for 10–15 minutes, until fork-tender. Drain in a colander and set aside.

Step 2: Sauté the Green Beans

While the potatoes cook, melt the butter in a large skillet over medium heat. Add the green beans and cook, stirring often, until tender with light browning in spots. This adds flavor without overcooking them. Remove the beans from the skillet and set aside.

Step 3: Make the Cream Sauce

Lower the heat to low and add the cream cheese, milk, salt, and pepper to the skillet. Stir constantly until the cream cheese melts, then whisk lightly until smooth. If the sauce seems too thick, stir in 2–3 tablespoons of milk until it reaches your desired consistency.

Step 4: Combine and Serve

Remove the skillet from the heat. Add the cooked potatoes and green beans back into the pan and gently stir until everything is coated in the creamy sauce. Transfer to a serving dish or serve straight from the skillet while warm!

What to Serve with Creamed Beans and Taters

This side dish is a great addition to any Southern dinner table! Serve it with fried chicken tenders, meatloaf, pork chops, or country-fried steak. It’s also a solid choice for holidays or Sunday dinners when you want comforting side dishes that don’t require constant attention.

Storage & Leftovers

Let leftovers cool, then store them in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat or in the microwave, stirring occasionally. If the sauce thickens, just add a splash of milk to loosen it back up.

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Easy, Classic Creamed Beans and Taters

Classic Creamed Beans and Taters brings together tender new potatoes, sautéed green beans, and a velvety cream cheese sauce for a one-skillet side that embodies true Southern comfort food!

Course Side Dish

Cuisine American

Keyword Creamed Beans and Taters

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4

Ingredients

• 1 Pound Green Beans fresh or frozen
• 6-8 small new potatoes
• 4 ounces cream cheese 1/2 of a brick
• 1/2 cup milk
• 1/4 cup butter 1/2 of a stick
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Instructions

• Wash and quarter new potatoes. Cover with water and bring to a boil over medium-high heat. Boil until fork-tender, about 10-15 minutes. Place in a colander to drain.
• While potatoes are cooking, melt butter in a large skillet over medium-high heat. Add green beans and cook, stirring often, until tender and very lightly browned (see photo, beans will just be browned in spots).
• Remove from the skillet, leaving the butter, and place the new potatoes in a colander while you make the sauce. (This is not to drain them; this is just to keep from dirtying up another bowl by putting them in it.
• To the remaining butter in the skillet, add cream cheese, milk, salt, and pepper. Lower the heat to low and stir constantly until the cheese melts. Use a whisk to beat lightly until smooth and creamy. If you prefer a thinner sauce, stir in 2-3 more tablespoons of milk.
• Remove from heat, add beans and potatoes. Stir to coat. Serve warm and enjoy!

The post Easy, Classic Creamed Beans and Taters appeared first on Southern Plate.

Find Comfort in This Classic French Dish 

There are few things more comforting than a bowl of French onion soup slowly steaming on the table. 

Traditional soupe à l’oignon gratinée often calls for pounds of onions, homemade beef broth, bay leaves, thyme sprigs, and careful attention to heat over the course of half hours or more. This recipe keeps the soul of the dish: deep golden brown caramelized onions and a savory broth, but trims it down to something realistic for everyday cooking! The most work you have to do is brown and caramelize your onions, but other than that, it’s just a matter of stirring a pot!

I love this beefy flavored soup and know you will, too. It’s the perfect way to welcome cooler temps, and a single recipe makes the perfect amount for two, but doubles, triples, and even quadruples well! You’ll also love this Creamy Root Vegetable Soup!

Ingredients You’ll Need

• Unsalted butter 
• Sweet yellow onions, diced
• Dried Basil (Optional)
• Au Jus Gravy Mix 
• Water
• Baguette bread, toasted (Optional)
• Shredded mozzarella (Optional)

How to Make Easy French Onion Soup

Step 1: Caramelize the Onions

In a medium saucepot or Dutch oven, melt the butter over medium-high heat. Add the diced yellow onions and stir well to coat them in the melted butter. Cook for about 20 minutes, stirring often, until the onions are deeply caramelized and lightly browned. If using dried basil, stir it in during the last minute or two.

Step 2: Add the Broth Base

In a measuring cup, whisk together 1 cup of cold water and the packet of au jus gravy mix until smooth. Pour this into the pot along with the remaining 2 cups of water. Stir well, scraping up any flavorful bits from the bottom of the pan.

Step 3: Simmer

Bring the soup to a boil, then reduce it to medium-low heat and let it simmer for about 5 minutes. Taste and adjust if needed with black pepper or a little extra water.

Step 4: Optional Restaurant-style Finish

Divide the soup into oven-safe bowls. Top each with a piece of toasted baguette and a generous sprinkle of mozzarella. Place the bowls on a baking sheet and broil on low for 3–4 minutes, just until the cheese is melted and lightly golden brown.

What to Serve with French Onion Soup

This soup makes a great side dish, but it’s hearty enough to stand alone. Serve it with a simple green salad, a grilled roast or drip beef sandwich, or alongside roasted chicken. It’s also perfect with some homemade rolls on a chilly night when soup just sounds right!

Storage & Leftovers

Let any cooled soup come to room temperature, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat. Add fresh bread and cheese when serving for the best results.

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Easy French Onion Soup with Caramelized Onions

This easy restaurant-style French onion soup is rich, cozy, and full of caramelized onion flavor. Serve it straight from the pot or topped with toasted bread and melted mozzarella for a classic finish!

Course Main Course, Side Dish, Soup

Cuisine American

Keyword French Onion Soup

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 Servings

Ingredients

• 1/4 cup unsalted butter 1/2 of a stick
• 2 cups sweet yellow onions diced
• 1 teaspoon dried Basil Optional
• 1 package Au Jus Gravy Mix
• 3 cups water
• Optional for topping
• 4 slices of baguette bread toasted
• 1 cup shredded mozzarella

Instructions

• In a medium saucepot, melt the butter over medium-high heat. Add the onions and cook, stirring often, until they are caramelized and lightly browned, about 20 minutes. If you’d like, stir in dried basil and cook a minute or two more.
• In a measuring cup, add 1 cup of cold water and a packet of gravy mix. Stir vigorously with a fork until well combined and smooth. Pour into the pot along with the remaining 2 cups of water. Bring to a boil while stirring often.
• Once boiling, reduce the heat and simmer for about five minutes. Serve immediately or follow instructions below if you’d like to serve it restaurant style.

Optional Restaurant-style instructions:

• Divide soup among four oven-safe bowls, top each with a piece of toasted bread and a nice sprinkling of mozzarella. Place on a baking sheet and put in the oven under a low broiler just until lightly browned on top (3-4 minutes). Serve immediately.

The post Easy French Onion Soup with Caramelized Onions appeared first on Southern Plate.

You Can Never Go Wrong With This Classic Sandwich

These hearty, crusty, flavorful sandwiches are a hit in my family, so I thought I’d offer up the recipe to you, too! Warm, crusty bread. Tender roast beef piled high. Gooey cheese melting into every nook. And that rich and most delicious au jus sauce is just waiting on the side for dipping. 

If y’all tuned in for my French onion soup, you are probably starting to see that I love this little packet of au jus gravy mix! It’s quickly becoming one of my favorite shortcuts to add a depth of flavor to any dish.

It’s truly one of those flavors I can taste every time I think about it!

Ingredients You’ll Need

• Italian bread with a thick crust
• Butter, room temp
• Au jus gravy mix
• Onion powder
• Herb and garlic powder 
• Worcestershire sauce
• Deli roast beef
• Sliced provolone cheese

How to Make Oven-Baked French Dips

Step 1: Prep the Butter Mixture

In a small bowl, stir together the softened butter, a tablespoon of the au jus mix, garlic and herb seasoning, onion powder, and Worcestershire sauce until smooth and well combined.

Step 2: Slice the Bread

Place one loaf on a foil-lined baking sheet. Using a sharp knife, cut ¾-inch slices almost all the way through, but stop before you hit the bottom so the loaf stays intact. This works best on a sturdy cutting board.

Step 3: Butter and Fill

Spread the butter mixture between the slices, getting it down into the cracks. Tuck folded roast beef and half slices of provolone cheese into every other cut. This keeps the sandwiches from getting overcrowded.

Step 4: Wrap and Bake

Spread more butter over the top of the loaf, then wrap it tightly in foil. Repeat with the second loaf. Bake at 400°F for 10–15 minutes, until the cheese is melted and the bread is crisp.

Step 5: Make the Au Jus

While the sandwiches bake, whisk the remaining au jus mix with water or beef broth in a saucepan. Bring to a boil, then reduce to low heat and simmer until slightly thickened.

Step 6: Serve and Dip

Unwrap, pull apart, and serve warm with plenty of au jus for dipping!

What to Serve with French Dips

These sandwiches pair perfectly with Parmesan Oven Fries, potato chips, or a simple Mustard Slaw. They’re also great alongside caramelized onions, a side of sliced onions, or even leftover au jus spooned over roasted vegetables.

Storage & Leftovers

Leftovers can be wrapped tightly and stored in the fridge for up to 2 days. Reheat in the oven for best results. While they’re still good the next day, French dips are at their absolute best fresh from the oven!

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Easy Oven-Baked French Dips with Gooey Provolone

These easy oven-baked French dips are made with crusty bread, tender roast beef, melty provolone cheese, and a rich au jus for dipping. A simple butter spread adds big flavor, making this classic sandwich perfect for weeknights, game days, or casual family dinners.

Course Main Course

Cuisine American

Keyword French Dips

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 Sandwiches

Ingredients

• 2 loaves of Italian bread with a thick crust
• 1 stick butter at room temp or 1/2 cup
• 1 packet au jus gravy mix
• ¾ tsp onion powder
• 1 tsp herb and garlic powder You can also use a little garlic powder and your favorite dried herb
• 1 tsp Worcestershire sauce
• 1 lb deli roast beef
• 1 packet sliced provolone cheese

Instructions

• Preheat your oven to 400 degrees.
• In a small bowl, place the butter, 1 tablespoon of au jus mix, garlic and herb mix, Worcestershire sauce, and onion powder. Stir until well combined.
• Line a baking sheet with aluminum foil. Set a loaf of bread in the center and cut it into 3/4-inch slices nearly all the way down the length of the loaf. But don’t cut all the way through to the bottom, just close. Using a small spatula or butter knife, divide about 1/4 of your butter mixture evenly between each cut of the bread.
• Place a folded piece of roast beef and 1/2 a piece of provolone cheese between every other cut of the bread. Make sure you don’t stuff every space so you can make pull-apart sandwiches.
• Spread another ¼ of the butter mixture onto the top of the bread and fold up the aluminum foil to enclose it completely. Repeat with the other loaf of bread.
• Once both loaves are securely wrapped, place them in the oven on a baking sheet for about 10-15 minutes or until the cheese is thoroughly melted and the crust is crispy.
• While the sandwiches are in the oven, combine the rest of the au jus gravy mix with 2 cups of water or beef stock in a small saucepan and stir. Bring to a boil, stirring often, and then bring it down to a simmer to thicken a bit until the bread is done.
• Serve your herb French dip sandwiches with a bit of the au jus gravy for dipping and enjoy this hearty and flavorful supper!

The post Easy Oven-Baked French Dips with Gooey Provolone appeared first on Southern Plate.

Your New Favorite Cracker Spread

If there’s one appetizer that never feels out of place on a Southern snack table, it’s a good cheese ball. This recipe starts with room temperature cream cheese, which gives you that smooth, spreadable texture everyone expects. Sharp cheddar cheese adds depth and bite, while sour cream keeps the cream cheese mixture from feeling too heavy.

I’ve served some version of this at everything from casual family get-togethers to full-blown holiday parties, and it’s always a hit! It’s simple, familiar, and super flavorful, exactly what a perfect party appetizer should be.

Speaking of apps, you need to try this Cranberry Jalapeño Cream Cheese Dip. It’s another favorite of mine, and I’m certain you’ll love it, too!

Ingredients You’ll Need

• Cream cheese, softened
• White sharp cheddar cheese
• Sour cream
• Garlic powder
• Onion powder
• Salt
• Black pepper
• Green onions, finely chopped
• Finely chopped pecans or walnuts (optional)

How to Make Your Green Onion Cheese Ball

Step 1: Mix the Cheese Base

In a large bowl, beat the softened cream cheese until smooth and creamy, about 1–2 minutes. Add the shredded sharp cheddar cheese, sour cream, garlic powder, onion powder, salt, and black pepper. Mix until fully combined and smooth, scraping down the sides of the bowl as needed.

Step 2: Fold in the Green Onions

Stir in the finely chopped green onions until evenly distributed throughout the cream cheese mixture. Make sure the onions are well mixed so every bite has that fresh onion flavor.

Step 3: Chill the Cheese Ball

Spoon the mixture into a shallow serving dish or onto a piece of plastic wrap if shaping into a ball. Smooth the top, cover, and refrigerate for 30 to 60 minutes. This chilling time allows the flavors to meld and helps the cheese firm up slightly.

Step 4: Finish and Serve

Just before serving, sprinkle the top evenly with additional chopped green onions and finely chopped pecans or walnuts, if using. Remove the cheese ball from the refrigerator and let it sit at room temperature for 10 to 15 minutes for the best texture and flavor. 

Serve with your favorite crackers, pretzels, sliced baguette, or fresh vegetables!

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Creamy, Flavorful Green Onion Cheese Ball

This Green Onion Cheese Ball is creamy, savory, and full of classic onion flavor. Made with sharp cheddar, sour cream, and fresh green onions, it’s an easy crowd-pleasing appetizer for holidays, game days, and casual gatherings!

Course Appetizer, Side Dish

Cuisine American

Keyword Green Onion Cheese Ball

Prep Time 10 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 10 Servings

Ingredients

• 16 ounces cream cheese softened
• 1 cup shredded white sharp cheddar cheese
• ½ cup sour cream
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¾ cup green onions finely chopped

Optional coating

• ½ cup additional chopped green onions
• ½ cup finely chopped pecans or walnuts

Instructions

• Beat the softened cream cheese in a large bowl until smooth and creamy, about 1–2 minutes. Add the shredded cheddar, sour cream, garlic powder, onion powder, salt, and black pepper, and mix until well combined. Stir in the chopped green onions until evenly distributed.
• Spoon the mixture into a shallow serving dish and smooth the top with a spatula. Cover and refrigerate for 30 to 60 minutes to allow the flavors to meld and the dip to firm slightly.
• Just before serving, sprinkle the top evenly with chopped green onions and pecans.
• Remove the dip from the refrigerator and let it sit at room temperature for 10 to 15 minutes before serving for the best texture and flavor.
• Serve with crackers, pretzels, sliced baguette, or fresh vegetables such as celery and bell peppers.

The post Creamy, Flavorful Green Onion Cheese Ball appeared first on Southern Plate.

A New Take On The Perfect Mexican Dish

I know, I know, if it ain’t broke don’t fix it, but I promise that this recipe brings all the comfort of classic enchiladas: warm tortillas, a creamy sauce, plenty of melted cheese, and adds a sweet-tangy kick from honey and fresh lime that wakes everything up!

This version also keeps things easy by using shredded rotisserie chicken, which gets tossed in honey, lime juice, chili powder, and garlic powder until it’s glossy and full of flavor. A simple, creamy enchilada sauce, made with green enchilada sauce and sour cream, is spread under and over the tortillas, ensuring that nothing dries out while it bakes. 

Rolled up, tucked seam-side down in the baking dish, and topped with Monterey Jack, these honey lime chicken enchiladas come out cheesy and bubbly! And speaking of, check out this hidden veggies mac and cheese recipe!

Ingredients You’ll Need

• Shredded rotisserie chicken
• Honey
• Lime juice
• Chili powder
• Cumin
• Garlic powder
• Salt
• Shredded Monterey Jack cheese
• Small flour tortillas (soft taco)
• Green enchilada sauce
• Sour cream
• Extra cheese for topping
• Optional garnishes: chopped cilantro, lime wedges, diced green onions

How to Make Honey Lime Chicken Enchiladas

Step 1: Season the Chicken

In a large bowl, combine the shredded rotisserie chicken, honey, lime juice, chili powder, cumin, garlic powder, and salt. Stir well until every bit of chicken is coated and glossy. Let it sit for 5–10 minutes so the flavors can soak in. This short rest makes a big difference!

Step 2: Make the Creamy Enchilada Sauce

In a separate bowl, whisk together the green enchilada sauce and sour cream until smooth and creamy. This mellow green sauce helps balance the sweetness of the honey and keeps the enchiladas from drying out as they bake.

Step 3: Assemble the Enchiladas

Spread a thin layer of the creamy enchilada sauce across the bottom of your baking dish. Spoon a generous amount of the honey-lime chicken mixture down the center of each tortilla, sprinkle with a little shredded Monterey Jack, then roll them up snugly. Place the tortillas seam-side down in the dish so they stay rolled.

Step 4: Sauce and Top

Pour the remaining enchilada sauce evenly over the top of the enchiladas, making sure everything is well covered. Sprinkle with the remaining cheese, spreading it all the way to the edges for that bubbly, golden finish.

Step 5: Bake and Serve

Bake at 350°F until the cheese is melted, bubbling, and lightly golden around the edges, about 20–25 minutes. Let the enchiladas rest for a few minutes before serving, then finish with your favorite toppings like fresh cilantro, green onions, or a squeeze of lime.

Serving Ideas

These honey lime enchiladas pair perfectly with simple sides like rice pilaf, Craving Beans, or Mexican Street Corn Pasta. They’re also a great choice for Cinco de Mayo, casual entertaining, or when you want a delicious dinner that doesn’t feel rushed.

Storage & Leftovers

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. They reheat well in the microwave or oven, and honestly, they’re just as good the next day, sometimes better. If you’ve got leftover chicken filling, it’s also great tucked into quesadillas or spooned over rice!

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Creamy Honey Lime Chicken Enchiladas with Rotisserie Chicken

These Honey Lime Chicken Enchiladas are filled with tender rotisserie chicken tossed in honey, lime, and warm spices, then baked in a creamy green enchilada sauce with plenty of melty cheese. They’re easy to make, full of flavor, and perfect for a cozy family dinner or casual get-together!

Course Main Course

Cuisine American

Keyword Honey Lime Chicken Enchiladas

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 8 Enchiladas

Ingredients

For the Chicken Filling:

• 3 cups shredded rotisserie chicken
• ⅓ cup honey
• ¼ cup lime juice
• 1 Tbsp chili powder
• ½ tsp cumin
• ½ tsp garlic powder
• ½ tsp salt
• 2 cups shredded Monterey Jack cheese

For Assembling:

• 6 small flour tortillas soft taco
• 1 cup green enchilada sauce
• ½ cup sour cream
• Extra cheese for topping
• Optional garnishes: chopped cilantro, lime wedges, diced green onions

Instructions

• In a bowl, combine shredded rotisserie chicken with honey, lime juice, chili powder, cumin, garlic powder, and salt. Stir until the chicken is fully coated and glossy. Let the mixture sit for 5–10 minutes to soak up flavor.
• In a separate bowl, whisk together the green enchilada sauce and sour cream until smooth and creamy.
• Spread a thin layer of the creamy enchilada sauce across the bottom of a baking dish. Spoon a generous amount of the honey-lime chicken down the center of each tortilla, then sprinkle with some cheese. Roll the tortillas snugly and place them seam-side down in the baking dish.
• Pour the remaining creamy enchilada sauce evenly over the rolled tortillas. Sprinkle the top with additional cheese.
• Bake at 350°F (175°C) until the cheese is melted, bubbling, and lightly golden around the edges, about 20–25 minutes.

The post Creamy Honey Lime Chicken Enchiladas with Rotisserie Chicken appeared first on Southern Plate.